Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


Trbovich Thesis - Final.pdf (979.12 KB)

ETD Abstract Container

Abstract Header

The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles

Trbovich, Victoria R
http://orcid.org/0000-0003-1530-9070
http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282

Abstract Details

2017, Master of Science, Ohio State University, Animal Sciences.
The beef industry is continuously seeking ways to increase consumer demand, while improving eating quality and consistency of beef products through added value products. Thus, industry leaders are have introduced various “value cuts” to the marketplace through innovative cutting and muscle profiling in the last ten years at a moderate price. However, there has been little innovation in adding value through methods of cooking. Therefore, two experiments were designed to add value to an undervalued tough cut of beef through sous vide cooking. The first experiment was conducted to investigate the utility of sous vide cooking in beef tenderness, to ultimately add value to undervalued cuts of meat. The second experiment was performed to determine the effects of different temperature and time combinations on tenderness and to understand the effects of sous vide cooking on meat proteins.
Lyda Garcia (Advisor)
Eric England (Committee Member)
Wick Macdonald (Committee Member)
Francis Fluharty (Committee Member)
91 p.
Animal Sciences
semitendinosus; tenderness; sous vide; beef

Recommended Citations

Citations

  • Trbovich, V. R. (2017). The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282

    APA Style (7th edition)

  • Trbovich, Victoria. The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles . 2017. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282.

    MLA Style (8th edition)

  • Trbovich, Victoria. "The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles ." Master's thesis, Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1511910815944282

    Chicago Manual of Style (17th edition)

osu1511910815944282
3,550
© 2017, some rights reserved.Creative Commons License The Effects of Sous Vide Cooking on Tenderness and Protein Concentration in Young Fed Beef and Cow Semitendinosus Muscles by Victoria R Trbovich is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Based on a work at etd.ohiolink.edu.
This open access ETD is published by The Ohio State University and OhioLINK.