Browsing by Subject "Food additives"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
Item Development of functional multivitamin microcapsule to be utilized in a ready-to-eat meat product.(2011-05-25T18:29:06Z) Foote, Kaci L.; Foote, Kaci Lee; Musgrove,Laurence E.; Thompson, Leslie D.; Branham, Loree A.; Braden, Kirk W.; Angelo State University. Department of Agriculture.The objective of this study was to develop a multivitamin microcapsule to be utilized in a ready-to-eat (RTE) meat product. Commercial (COM) and laboratory (LAB) multivitamin microcapsules were implemented in a standard frankfurter formulation to produce a functional food. The control (CON) treatment consisted of the standard frankfurter formulation.Two trials (n = 20 / treatment / trial) were evaluated for sensory characteristics using a trained sensory panel and thiamine levels using high performance liquid chromatography (HPLC). While treatment did not have an effect on evaluated sensory characteristics (P > 0.05), an increase in display day (dd) aging increased cooking loss in Trial A. However, in Trial B, LAB and COM treatments had higher cooking loss (P < 0.0001) than CON; average initial juiciness scores increased depending on treatment (P = 0.04). Average initial and sustained tenderness in Trial B was dependent on dd with tenderness increasing throughout the aging intervals (P < 0.0001, 0.0002, respectively). Flavor intensity and off-flavor were not dependent on treatment or dd (P > 0.05) for both trials. In Trial A, overall acceptability was dependent on dd (P = 0.0004) with values ranging from a high in dd 1 (7.12 0.10) to a low in dd 16 (6.47 0.10). In Trial B, there were no differences in overall acceptability (P > 0.05). Thiamine levels were independent of trt, dd and trt x dd when analyzed by HPLC. Multivitamin microcapsule treatments did not have an effect on sensory characteristics when added to ready-to-eat meat products. Thus, multivitamin microcapsules may be added to frankfurter formulations to increase functional properties without adverse affects on sensorial properties.Item Growth performance and carcass characteristics of growing-finishing pigs fed diets containing peanut hulls, with or without added probiotic(Texas Tech University, 2004-08) Burnham, LarkPhysiological changes occur when an animal experiences stress, these changes are reflected in a shift in the microbial ecology of the gastrointestinal tract (GIT), often to the detriment of the host. Since the early 1950's, producers have relied on the prophylactic use of sub-therapeutic levels of feed-additive antibiotics to protect young pigs, especially during the vulnerable post-weaning phase. Bacteria exposed to repeated doses of antibiotics, whether therapeutic or sub-therapeutic, may develop antibiotic resistance, scientists believe this resistance can be transferred to bacteria in or on non-target species, including humans. Antibiotics also kill bacteria that are known to be beneficial to the host. Consumer concerns about antibiotic resistance have prompted the search for viable alternatives. Two feed-additives that have shown some promise as growth promotants are low levels of dietary fiber and probiotics. Like antibiotics, these feed-additives improve growth by shifting GIT microbial populations but without harming beneficial bacteria. This dissertation is the first in-depth study that combines both low levels of a dietary fiber, peanut hulls (PH), with a probiotic (multiple stabilized enzymes or MSE). Pigs were first fed graded levels of PH (0, 5,10, 15, 20, and 25%) to ascertain the most effective levels to be included in a second experiment, which combined PH (5% and 10% for the grower and finishing phases, respectively) with MSE. Average daily gain increased 19% when 5% PH were combined with MSE in the grower phase but the improvement in gain disappeared when the level of PH was raised to 10%. A third experiment compared the growth of growing-finishing pigs fed a corn-soybean meal diet supplemented with either a popular antibiotic (Tylan 40®) or MSE. There was no difference in grower phase or overall growth performance of pigs fed diets containing either additive although pigs fed MSE grew faster and more efficiently than those fed either Tylan® or the control in the late finishing phase. There is a clear indication that probiotics may act additively, if not synergistically, with low levels of fiber and may offer a safe alternative to antibiotics.Item The use of mechanically separated beef and other functional additives and extenders in restructured beef products(Texas Tech University, 1984-05) Miller, Markus F.Not available