Auburn University
https://etd.auburn.edu:443
The DSpace digital repository system captures, stores, indexes, preserves, and distributes digital research material.2024-03-27T18:46:03ZEvaluating Cookery Characteristics, Consumer Acceptability, and Electronic Assessment of Attributes in Ground Beef Patties
https://etd.auburn.edu//handle/10415/9135
Evaluating Cookery Characteristics, Consumer Acceptability, and Electronic Assessment of Attributes in Ground Beef Patties
Douglas, Savannah
With consumers driving beef demand, attributes such as flavor, wholesome, safe, and affordability remain at the forefront of the meat industry. Three unique studies were created and conducted to evaluate quality attributes of ground beef and are presented throughout this thesis. Consumer friendly technology such as sous vide is growing in popularity and the industry application to use across the foodservice sector is eminent. Additionally, technologies such as electronic nose and electronic tongue provide researchers the ability to analyze sensory components of a meat product without the use of human subjects. The current studies will highlight fresh and cooked characteristics of ground beef patties, explore the impact of adding alternative proteins and cooking method on sensory attributes. Sous vide cookery has gained popularity among in-home and fine dining consumers, yet its application in quick-service settings remains limited. To address this gap, ground beef patties were produced to assess how sous vide cooking time affects moisture, color, and objective tenderness. Patties cooked for 30 minutes exhibited significantly greater cook loss, Allo–Kramer Shear Force (AKSF), and darker color (L*) compared to those cooked for 60 or 90 minutes (p < 0.05). However, internal redness, chroma, hue angle, and red-to-brown values did not vary significantly across cooking times (p > 0.05). This indicates that sous vide cooking duration affects moisture, color, and texture characteristics of ground beef patties prior to grilling. In the second study, ground beef patties were cooked from frozen using various cooking methods. Evaluation of cooked patties show patties cooked on the griddle (GRID) exhibited significantly longer cooking times (p < 0.0001) compared to those cooked in the oven (OVEN) and clam shell (GARL). Additionally, GRID-cooked patties showed the highest percentage of cook loss compared to OVEN (p < 0.0001) and GARL (p = 0.0223). GRID-cooked patties required more Allo-Kramer shear force (p < 0.0001), indicating less objective tenderness compared to OVEN (p < 0.0001) and GARL (p = 0.0988). These findings highlight that the choice of cooking method significantly impacts the cooked characteristics of frozen patties. The final study aimed to evaluate the textural, color, and flavor characteristics, along with volatile compounds, of ground beef patties formulated with varying levels of beef heart inclusion. Patties were prepared with 0%, 6%, 12%, or 18% beef heart, with the remaining meat derived from shoulder clod. Overall, patties with beef heart did not require additional cooking time (p = 0.1325) nor exhibited higher cook loss (p = 0.0803). However, higher beef heart inclusion led to increased hardness (p = 0.0030) and chewiness values (p = 0.0316), deeper internal redness (p = 0.0001), and decreased consumer preference (p = 0.0367). These findings indicate that the inclusion of beef heart alters both the quality characteristics of ground beef and its consumer acceptability. Overall, results from these studies provide new foundational knowledge to an extremely popular consumer meat protein in ground beef that may elicit alternative processing and manufacturing techniques to consider throughout the meat and food industry.
2024-03-22T00:00:00ZThere’s no place like home: University campus-student interaction to promote sense of belonging among first year international students
https://etd.auburn.edu//handle/10415/9134
There’s no place like home: University campus-student interaction to promote sense of belonging among first year international students
Rakestraw, Sarah
Acclimating to a new environment can take a mental and emotional toll on anybody; compounding that change in an environment with a cultural change can intensify the toll. This study explores the initial perceptions and experiences of international students during their first semester on an American college campus. Specifically, this study explores the importance of spaces designed for social engagement and the impact of the design of those spaces on international student’s transition to the college campus. The purpose of this study is to gain understanding of firsthand experiences within these spaces on a Southeastern college campus, with regards to social connectedness, sense of community, and place attachment. Increasing the knowledge of how the design of campus influences these culturally diverse students can lead to more inclusive and well-planned design for all students. Findings from this research support thoughtful and purposeful design practices to facilitate quality connection and engagement among students on college campus. Understanding of the ways in which a space communicates with an occupant to inform perceptions of belonging and inclusion can lead to high quality experiences, and increased place attachment.
2024-03-20T00:00:00ZThe Influence of Diet on Perceived Voice Fatigue in Professional Voice Users: A Survey
https://etd.auburn.edu//handle/10415/9133
The Influence of Diet on Perceived Voice Fatigue in Professional Voice Users: A Survey
Fletcher, T. Laine
Purpose: The purpose of this investigation was to understand the role that diet plays, particularly diets low in animal sources of creatine, in the perception of voice fatigue in vocal performers.
Methods: Individuals who use their voice professionally as performers were recruited for a Qualtrics-based survey that collected demographic information, vocal performance metrics, as well as dietary details regarding the number of servings of animal protein per week. Participants were also asked to complete three standardized, validated vocal function perceptual scales. Demographic data were descriptively analyzed. Reported diet, hydration, and hours of performance per week were statistically correlated with vocal function perceptual scale scores.
Results: Dietary intake of animal sourced creatine and water intake both had a weak, negative correlation with perceived voice fatigue. Reported hours of performance had a weak, positive correlation to perceived vocal function and fatigue in both the VHI and VFI-10, but a weak, negative correlation to scores on the EASE scale.
Conclusions: Diet absent or low in creatine may not have a significant effect on the experience of vocal fatigue in vocal performers. Other behavioral factors, such as hydration and length of time performing impacted the performers who participated in this survey; however, not to the extent that was expected.
2024-03-18T00:00:00ZFactors Affecting Variation in Growth of Channel Catfish Fingerlings and Mathematical Modelling of Their Population Statistics
https://etd.auburn.edu//handle/10415/9131
Factors Affecting Variation in Growth of Channel Catfish Fingerlings and Mathematical Modelling of Their Population Statistics
Abe, Valentin
A partial differential equation was used to predict population structures in channel catfish, Ictalurus punctatus, fingerlings stocked at low (150,000/ha), medium (300,000/ha), or high (600,000/ha) densities in earthen ponds. An exponential growth rate function incorporated into the model gave better prediction than a constant mean growth rate at low and medium densities. However, both expressions of the growth rate could be used at high fish density without affecting the solutions of the model. Mortality did not have substantial effect on the solutions of the model at either of the three densities. A partial differential equation was used to predict population structures in channel catfish, Ictalurus punctatus, fingerlings stocked at low (150,000/ha), medium (300,000/ha), or high (600,000/ha) densities in earthen ponds. An exponential growth rate function incorporated into the model gave better prediction than a constant mean growth rate at low and medium densities. However, both expressions of the growth rate could be used at high fish density without affecting the solutions of the model. Mortality did not have substantial effect on the solutions of the model at either of the three densities. The components of the total variance in size in channel catfish fingerlings were also determined using populations cultured in tanks. After a 90 day culture period, 86% of the total variance for length and 65% of the total variance in weight could be explained by conditions of the environment. A variance model was used to described the rate of increase in the coefficient of variation {CV). Initial stocking density and time had substantial impact on the rate of increase in the CV. However, fish size did not account for the increase in CV over time. The variance model suggested an asymptotic CV for each population, a value of which was a function of the environment in which the fingerlings where cultured. Mortality was predicted using variations of the lengthbased method. The traditional method underestimated mortality rates. However, using the descending limb above the modal length improved the prediction of mortality. Growth rate of channel catifsh fingerlings was related to feeding levels and stocking density. In 1992, growth rate was similar at 150,000/ha and 300,000/ha, but greatly reduced at 600,000/ha. Increasing the stocking density from 100,000 to 300,000/ha resulted in 50% more fish harvested and a yield of 2,745 kg/ha rather than 1,809 kg/ha. However, increasing the density from 300,000 to 600,000/ha resulted in only 9% higher fish harvest and lower yield (1,213 kg/ha). Partial harvest increased yield and mean size but not survival.
1995-06-07T00:00:00Z