123 research outputs found
Characterizing the relationship between early postmortem pork loin quality attributes and 14 day aged loin quality attributes and sensory characteristics
No full textEmbargo set by: Seth Robbins for item 107732
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Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD systemEmbargo set by: Seth Robbins for item 107732
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Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD systemEmbargo set by: Seth Robbins for item 107732
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Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD systemU of I Only Restriction Lifted for Item 107732 on 2020-09-28T09:15:13Z.Consumer’s routinely use fresh pork color and marbling as indicators of a desirable pork loin chop, which may explain the decision to use these traits to sort loins for previous proposed grading systems. However, to effectively use these traits to determine pork loin quality, it is crucial to first evaluate their repeated capability of predicting a satisfactory eating experience. Also, the relationship between early postmortem quality traits and aged quality traits of pork loins stored under various conditions must be established. Therefore, the objective of this work was to determine the relationship between early and aged postmortem pork loin quality traits, compare aged pork quality of vacuum-packaged intact loins and case-ready packaged chops, and to determine the interactions between quality grade, packaging type, and degree of doneness on sensory traits of pork loins selected to vary in color and marbling.
Boneless loins (N = 288) were selected from two production focuses on 4 separate days using a VQG grading camera to represent a range in ventral color and marbling. Color, marbling, firmness, pH, and instrumental color values were evaluated on the ventral side of each loin at 1 d postmortem. Early ventral loin lightness (L*) values ranged from 52.42 (light) to 37.23 (dark) and extractable lipid ranged from 0.7% to 6.2%. Loins were then transported to the University of Illinois for further evaluation in two experiments. The goal of the first experiment was to compared correlation coefficients between early and aged pork quality traits from loins aged intact under vacuum packaging and loins aged as chops in case-ready packaging. Loins were assigned to one of two packaging treatments. 1) Aged as intact-loins in vacuum packaging at 4°C until 12 d PM (n = 144), removed from packaging, evaluated ventral quality parameters as described at 1 d PM, sliced into 28 mm thick chops, evaluated instrumental color on chop face surface, and individually re-vacuum packaged until 14 d PM. 2) Sliced at 2 d PM (n = 152) and aged as chops in case-ready packaging until 12 d PM, removed from packaging, instrumental color evaluated on chop face surface, and individually vacuum packaged until 14 d PM. Chops were packaged in individual Styrofoam trays and overwrapped in polyvinyl chloride (PVC) oxygen permeable film and gas flushed in bulk packages with a gas mixture that contained approximately 0.4 % carbon monoxide, 30 % carbon dioxide, and 80 % nitrogen. Chops CRA were stored in bulk packaging at 4°C until 9 d PM, removed from the bulk packaging, and set on simulated retail display until 12 d Pm at 4°C. At 12 d PM, chops were removed from simulated retail display and their PVC packaging, individually vacuum sealed, and stored at 4°C until 14 d PM. Warner-Bratzler shear force (WBSF) and cooking loss were evaluated at 14 d postmortem. Quality parameters of both packaging treatments at early and aged time points were compared as a completely randomized block design with slaughter date as a blocking factor. Pearson’s correlation coefficients between early and aged quality traits, and WBSF or cooking loss were transformed using Fisher’s r to z transformation for independent correlations comparisons of packaging treatments. Dependent correlation comparisons utilized transformed Pearson’s correlation coefficients between ILA ventral quality traits at 1 d PM, 12 d PM, and WBSF or cooking loss and were transformed using Fisher’s r to z transformation with an additional test statistic, t, for dependent correlation comparisons. Loins designated to ILA were 0.29 units redder (P = 0.03) than CRA loins at 1 d PM, with no other differences (P ≥ 0.13) of 1 d PM quality traits. Chops from ILA were more tender and had less cooking loss (14 d postmortem), and were darker and redder (12 d postmortem) on the chop face than CRA chops (P < 0.0001). Lightness and redness values on the ventral surface for ILA loins (r = 0.52 lightness; r = 0.63 redness) and CRA loins (r = 0.45 lightness; r = 0.61 redness) at 1 d postmortem were both correlated with aged lightness and redness values on the aged chop face at 12 d postmortem. Those correlations did not differ for either lightness or redness (P ≥ 0.43). Overall, aging intact loins in vacuum packaging improved color after 12 d of aging, while increasing tenderness and decreasing cooking loss, compared with CRA loins. Despite the differences between aging methods, the relationships between early and aged loin quality traits did not differ between aging methods. Therefore, packers need not to consider subsequent packaging and aging methods when sorting loins on early postmortem quality traits.
The second experiment’s objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins selected to represent the newly proposed USDA quality grades. At 2 d postmortem loins were sliced into 28 mm thick chops and were randomly assigned to either individual vacuum packages or to individual Styrofoam trays and overwrapped in polyvinyl chloride (PVC) oxygen permeable film. Overwrapped PVC packaged were then placed in gas-flushed bulk packages. Bulk packages were flushed with a gas mixture that contained approximately 0.4 % carbon monoxide, 30 % carbon dioxide, and 80 % nitrogen. Vacuum-packaged chops were aged until 14 d postmortem and then evaluated for trained sensory analysis and instrumental tenderness. Chops packaged in PVC overwrap were aged until 9 d postmortem in the bulk packages, then placed on simulated retail display until for 14 d postmortem. Sensory traits and slice shear force (SSF) was evaluated after all chops were frozen and then thawed prior to evaluation. Chops from each packaging type were cooked to an internal temperature of either 63° C or 71° C. Data were analyzed as split-split plot design with production focus of the pigs, proposed USDA quality grade, packaging type, and degree of doneness as fixed effects. There were no interactions among quality grade, packaging type or degree of doneness for any traits. There were no differences in sensory tenderness (P = 0.30), juiciness (P = 0.49), flavor (P = 0.89), SSF (P = 0.13), or cook loss (P = 0.06) among USDA quality grades. There were no differences in sensory tenderness (P = 0.06), juiciness (P = 0.32), flavor (P = 0.74), SSF (P = 0.99), or cook loss (P = 0.12) between chops aged in vacuum packages or PVC packages. Chops cooked to 63° C were 4.6% more tender (P < 0.0001), 10.1% juicier (P < 0.0001), and 2.9% less flavorful (P = 0.01) than chops cooked to 71° C. Neither proposed USDA quality grade nor packaging type impacted eating experience. Cooking chops to 63° C rather than 71° C was a more effective way to improve eating experience than the newly proposed USDA quality grades or differing packaging types.Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2020-08-01The student, Brandon Klehm, accepted the attached license on 2018-05-07 at 14:46.The student, Brandon Klehm, submitted this Thesis for approval on 2018-05-07 at 14:56.This Thesis was approved for publication on 2018-05-09 at 16:05.DSpace SAF Submission Ingestion Package generated from Vireo submission #12560 on 2018-09-27 at 11:15:31Made available in DSpace on 2018-09-27T16:28:00Z (GMT). No. of bitstreams: 2
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Previous issue date: 2018-05-09Embargo set by: Seth Robbins for item 107732
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Neuromuscular monitoring: A tutorial for pharmacists.
No full textDISCLAIMER: In an effort to expedite the publication of articles, AJHP is posting manuscripts online as soon as possible after acceptance. Accepted manuscripts have been peer-reviewed and copyedited, but are posted online before technical formatting and author proofing. These manuscripts are not the final version of record and will be replaced with the final article (formatted per AJHP style and proofed by the authors) at a later time.
PURPOSE: To describe neuromuscular monitoring modalities and highlight the importance of neuromuscular monitoring to clinical pharmacy practice.
SUMMARY: A growing body of literature and clinical practice guidelines have highlighted the importance of neuromuscular monitoring practices to ensure patient safety during surgery and in the intensive care unit. Understanding neuromuscular monitoring modalities can allow pharmacists to enhance participation in institutional discussions and optimization of neuromuscular blocker administration and reversal practices. We have described the various modalities of neuromuscular monitoring and considerations for using different modalities.
CONCLUSION: Neuromuscular monitoring should be performed whenever neuromuscular blocking agents are administered. This practice represents an evidence-based approach to minimizing the occurrence of residual neuromuscular blockade and its associated complications
Establishing the relationships among carcass characteristics and meat quality traits of pork
No full textBarrows and gilts (N=1238) with the same genetic background, housing, and management were raised under commercial conditions and marketed when the average pig weight in a pen reached 138 kg. Pigs were slaughtered over 7 weeks in a commercial processing facility. Carcass length was measured on the left side of each carcass from the anterior of the aitch bone to the anterior of the first rib at 1-d postmortem. Carcasses were fabricated and boneless Canadian back loins (IMPS #414) were vacuum-packaged and transported to the University of Illinois Meat Science Laboratory. At the end of the 14-d aging period, loins were weighed, measured for stretched length (stretched to maximum length without distortion), compressed length (compressed to minimum length without distortion) and sliced into 2.54cm chops using a Treif Puma slicer. Complete boneless chops were counted and ends and incomplete chops were weighed. From the initial population, 286 boneless loins (NAMP #414) were further selected based on instrumental L* color and extractable lipid content resulting in a 5 x 6 factorial arrangement of treatments. Using these values, chops were also assigned a quality grade using the newly developed National Pork Board (NPB) quality grade standards. Low (n = 33) quality includes loins with color scores 4.0 with marbling scores ≥ 2.0. Chops were assigned to sensory panel sessions in an incomplete block arrangement, cooked to a medium-rare degree-of-doneness (63 °C) and evaluated for tenderness, juiciness, and pork flavor by trained sensory panelists. Slice shear force (SSF) and cooking loss were also determined from each loin cooked to 63 °C.
Data were analyzed using the REG procedure in SAS and the effect of NPB quality grade was analyzed using the MIXED procedure in SAS as a one-way ANOVA where quality grade was considered a fixed effect. Carcass length varied from a minimum of 78.2 cm to a maximum of 96.5 cm. Boneless loin yield varied from a minimum of 13 chops to a maximum of 20 chops. Carcass length explained 15% (P < 0.0001) of the variation in boneless loin chop yield. Loin weight explained 33% (P < 0.0001) of the variation in boneless loin chop yield. Compressed loin length explained 28% (P < 0.0001) of the variation in boneless loin chop yield. Stretched loin length explained only 9% (P < 0.0001) of the variation in boneless loin chop yield. The combination of loin weight and compressed loin length was able to explain 39.3% (P < 0.0001; C(p) = 12.399) of the variation in boneless loin chop yield using a required F statistic at the SLENTRY and SLSTAY level = 0.15. Instrumental L* color score ranged from 43.11 to 57.60 and extractable lipid ranged from 0.80% to 5.52%. Extractable lipid content and instrumental chop color individually accounted for a maximum of 2% (R2 = 0.02) of the variation of tenderness, juiciness or pork flavor. Chops categorized as NPB high quality (SSF = 17.50 kg) were 6.5% more tender (P≤ 0.02) than chops categorized as medium (SSF = 18.68 kg) and 11.2% more tender then chops categorized as low quality (SSF = 19.59 kg), but medium and low quality chops did not differ in SSF. However, trained sensory panelists did not discern tenderness differences (P = 0.13) among NPB quality grades. Juiciness (P = 0.43) and flavor (P = 0.11) scores did not differ among NPB quality grades. Cook loss tended (P = 0.06) to decrease from 16.86% to 15.32% as quality grade increased.
Overall, carcass length is a poor predictor of boneless loin chop yield. However, using boneless loin parameters such as boneless loin weight and compressed loin length may be more predictive of the number of chops produced from a boneless pork loin. Further, when color or marbling was used as a single trait, it was not predictive of sensory quality. However, using these traits in combination such as with the NPB quality grades may result in differences in sensory quality between pork loins.Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2018-12-01The student, Kyle Wilson, accepted the attached license on 2016-12-07 at 10:10.The student, Kyle Wilson, submitted this Thesis for approval on 2016-12-07 at 10:27.This Thesis was approved for publication on 2016-12-08 at 16:48.DSpace SAF Submission Ingestion Package generated from Vireo submission #10464 on 2017-02-28 at 14:43:21Made available in DSpace on 2017-03-01T17:02:06Z (GMT). No. of bitstreams: 2
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How shall they believe? a mixed methods analysis on the impact of a regula vitae on parental spiritual formation within the household.
No full textIn an era of declining participation, busy parents, and conflicting priorities, many Christian leaders are asking, “How can we ensure the transmission of the faith to the next generation in the face of the secular age?” This author argues that the way forward might be found in addressing the lack of discipleship and faith lived out loud by parents through the introduction of a rule of life. One of the great pulls of the secular age is its ability to influence not only individuals’ perceptions of time but also their priorities. As a result, many parents find themselves caught in a never-ending rat race to keep up with the times and prioritize the things this world says are important. This project argues that the answer to both the problem of time for parents and their lack of discipleship of their children can be found through the use of a rule of life. As this thesis will demonstrate, a rule of life is uniquely able to challenge the narratives of the secular age by addressing a few of the root causes, and specifically, creating initiation within the life of the parent, empowering them to live out confidently their faith through public and private Christian practices, and addressing their affections which steer and power many of the decisions made by parents on a day-to-day basis
The mechanistic action and application of a beta-3 selective adrenergic modulator (LY488756) in finishing cattle
No full textAnimal-derived food products provide protein, vitamins, and minerals necessary for a healthy diet. In the next few decades, the expansion of global animal agriculture will be forced to keep pace with an expected world population growth of 2.3 billion people. Feeding the growing world will either mean producing more food with the same resources or making drastic changes to the way the world currently produces food. Growth promoting technology can be used in livestock production to increase live efficiency and improve yields of animal-derived food products. An example of a growth promoting technology in beef cattle is beta-adrenergic agonists. Research was conducted to gain a greater understanding of the mechanistic action and practical application of LY488756, a selective β3-adrenergic modulator, when fed to finishing cattle. When our efforts began, LY488756 was an investigational compound designed for the finishing phase of beef cattle. LY488756 is described as a selective β-adrenergic modulator with reported agonist effects on β3 adrenergic receptors and antagonistic effects on β1 and β2 adrenergic receptors. Much is still unknown about this compound, however clinical research suggests increased growth rate, improved feed efficiency, and more effective nutrient partitioning in finishing cattle. Using existing knowledge of beta-adrenergic agonist compounds (ractopamine hydrochloride, zilpaterol hydrochloride, and clenbuterol hydrochloride) may be helpful in understanding the basic mechanistic function and potential for application of LY488756. During the summer of 2014 (June-August), thirty-five finishing cattle were fed at the University of Illinois Beef and Sheep Field Research Laboratory. Cattle were fed LY488756 for 28 d or 56 d, ractopamine hydrochloride for 28 d or 56 d, or a control diet for 56 d. Primary objectives of this study were to study the effects of LY488756 on mechanistic action, which included beta-receptor subtype parameters, protein abundance of uncoupling protein-1, which is a marker of increased thermogenesis, and blood metabolic response. Protein expression was not different among treatments for any of the three β-adrenergic receptor subtypes when analyzed with western blotting procedures. Abundance of uncoupling protein-1 was not significantly increased in cattle fed LY488756 when compared with cattle not fed LY488756. Baseline and glucose-induced insulin levels were reduced in cattle fed LY488756 and in cattle fed ractopamine hydrochloride compared with cattle fed control. These results suggested 1) beta-receptor subtype proteins, although they may or may not remain active, were equally expressed after feeding cattle LY488756 for 28 d and 56 d, ractopamine hydrochloride for 28 d and 56 d, or a control diet; 2) cattle fed LY488756 did not experience increased thermogenesis as indicated by the lack of an increase in uncoupling protein-1; and 3) finishing cattle fed LY488756 and ractopamine hydrochloride become more insulin sensitive compared with cattle not fed LY488756 or ractopamine hydrochloride.Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2018-12-01The student, Benjamin Bohrer, accepted the attached license on 2016-08-25 at 14:45.The student, Benjamin Bohrer, submitted this Dissertation for approval on 2016-08-25 at 14:46.This Dissertation was approved for publication on 2016-08-26 at 14:28.DSpace SAF Submission Ingestion Package generated from Vireo submission #10127 on 2021-03-04 at 16:29:41Made available in DSpace on 2021-03-05T21:45:00Z (GMT). No. of bitstreams: 3
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Pro: The Use of Sugammadex Does Not Preclude the Need for Objective Neuromuscular Monitoring.
No full textBased on strong evidence, optimal management of neuromuscular block should incorporate objective (or quantitative) neuromuscular monitoring with appropriately dosed antagonists such as sugammadex. Sugammadex has the unique ability to antagonize aminosteroidal-induced neuromuscular block at any level; however, neostigmine is a reasonable alternative at minimal levels. Blind or excessive administration of sugammadex does not eliminate the risk of patients having postoperative residual neuromuscular block. Significant variability exists in how patients respond both to neuromuscular blocking agents and their antagonists
The impact of sugammadex dosing and administration practices on potential cost savings for pharmacy departments.
No full textPURPOSE: Neuromuscular blocking agents (NMBAs) are commonly used during surgery, and restoring neuromuscular function at the end of surgery is vital in preventing complications of residual paralysis. Recent guidelines from the American Society of Anesthesiology recommend using sugammadex over neostigmine; however, sugammadex is significantly more expensive than neostigmine and may increase drug expenditure for pharmacy departments. This review summarizes evidence evaluating sugammadex dose adjustments and the potential of these dose adjustments to lead to cost savings for pharmacy departments.
SUMMARY: We found evidence suggesting that the manufacturer-recommended sugammadex dose may not be needed in many patients and that dosing based on an adjusted body weight or based on depth of neuromuscular blockade may lead to lower sugammadex usage. Combining sugammadex with neostigmine could also decrease the dose of sugammadex required. We have highlighted the importance of objective neuromuscular monitoring to guide sugammadex dosing and evaluation for residual neuromuscular blockade. Cost savings for pharmacy departments may be realized by these alternative dosing strategies and/or vial-splitting practices.
CONCLUSION: Implementing practices related to sugammadex vial splitting and dose adjustment based on body weight and depth of neuromuscular blockade shows potential benefits in terms of sugammadex cost savings
Contemporary management of severe influenza disease in the intensive care unit.
No full textDespite continued efforts to optimize vaccination composition, severe influenza disease requiring intensive care unit (ICU) admission remains a clinical issue. Influenza epidemics and pandemics worldwide continue to challenge clinicians with managing infected patients requiring ICU care. While routine use of antiviral therapy is deployed in ambulatory outpatients, their use in the ICU in patients with hypoxemic respiratory failure is less well established. Additionally, these therapies primarily target the neuraminidase protein, while contemporary research is increasingly demonstrating potential therapeutic benefits of targeting the hemagglutinin protein. These data have given rise to a growing interest in the use of immune modulating therapies for treatment of severe influenza. Additionally, pandemic outbreaks have revealed the growing need for salvage management, wherein lies the potential role for venovenous extracorporeal membrane oxygenation therapy in refractory respiratory failure. In this report, we review the contemporary ICU care of the severe influenza patient
Quantification of variation in pork quality and composition traits
No full textSubmission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2018-12-01The student, Emily Arkfeld, accepted the attached license on 2016-08-03 at 13:22.The student, Emily Arkfeld, submitted this Dissertation for approval on 2016-08-03 at 14:37.This Dissertation was approved for publication on 2016-08-11 at 15:53.DSpace SAF Submission Ingestion Package generated from Vireo submission #10103 on 2017-02-28 at 14:35:52Made available in DSpace on 2017-03-01T16:36:37Z (GMT). No. of bitstreams: 2
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Previous issue date: 2016-08-11Embargo set by: Seth Robbins for item 98564
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Digestible indispensable amino acid scores for meat products
No full textTwo experiments were conducted to determine the digestible indispensable amino acid scores (DIAAS) for pork and beef products using the pig as a model, and to test the hypothesis that various degrees of meat processing may increase the digestibility of amino acids (AA) and protein quality of meat as shown by an increase in DIAAS. In experiment 1, DIAAS values were determined for 9 pork products (i.e., raw belly, smoked bacon, smoked-cooked bacon, non-cured ham, alternatively cured ham, conventionally cured ham, medium loin, medium-well loin, and well-done loin). Ten female pigs (BW: 26.63 ± 1.62 kg) were surgically fitted with a T-cannula in the distal ileum and randomly allotted to a 10 × 10 Latin square design with 10 diets and ten 7-d periods; the initial 5 d were for adaptation to the diet and the following 2 d for 9 h of ileal digesta collection. Nine diets contained a single pork product as the sole source of crude protein (CP) and AA. A N-free diet was formulated to determine basal endogenous losses of CP and AA, enabling the calculation of standardized ileal digestibility (SID) of AA. The DIAAS values were calculated using the determined concentration of digestible indispensable AA (IAA) in each meat product and 2 reference protein patterns established by the Food and Agriculture Organization of the United Nations (FAO); 1) children 6 mo to 3 yr and 2) children > 3 yr, adolescents, and adults. All pork products had a DIAAS value greater than 100, regardless of the reference protein pattern and processing method. When compared with the 2 human AA requirement patterns, Val was the limiting AA in all pork products, except for smoked-cooked bacon, which was limiting in Trp for children 6 mo to 3 yr. Medium loin had the greatest (P < 0.05) DIAAS value for children 6 mo to 3 yr, and smoked-cooked bacon had the greatest (P < 0.05) DIAAS value for older children, adolescents, and adults. Among the pork bellies, smoked-cooked bacon had the greatest (P < 0.05) DIAAS value with no difference observed between raw belly and smoked bacon. The digestibility of IAA in smoked-cooked bacon was lower (P < 0.05) than for raw belly, but no differences were observed between the other bellies. Among the pork hams, alternatively cured ham had the greatest (P < 0.05) value for DIAAS with no difference observed between conventionally cured and non-cured ham. Alternatively cured and conventionally cured ham had greater (P < 0.05) digestibility of IAA compared with non-cured ham. The loin cooked to the medium degree of doneness had a greater (P < 0.05) DIAAS value than the loins cooked to medium-well and well-done degrees of doneness, with no differences observed between the DIAAS of medium-well and well-done loin, as well as no differences were observed in the digestibility of IAA among all loins. Results indicate that pork products are excellent quality protein sources and that processing may increase DIAAS. Experiment 2 was conducted to determine the DIAAS values for 8 meat products (i.e., salami, bologna, beef jerky, raw ground beef, cooked ground beef, medium-rare ribeye roast, medium ribeye roast, and well-done ribeye roast). Nine ileal-cannulated female pigs (BW: 35.50 3.77 kg) were randomly allotted to a 9 × 8 Youden square design with 9 diets and eight 7-d periods with ileal digesta collected for 9 h on d 6 and 7. Each of the 8 meat products were included in one diet as the sole source of CP and AA, and a N-free diet was formulated to determine basal endogenous losses of CP and AA. The SID of AA was calculated, and the concentration of digestible indispensable AA in each meat product was determined and compared with the 2 established reference protein patterns used in Exp. 1. The DIAAS was determined based on the limiting AA in the meat compared with the human AA requirements. For children 6 mo to 3 yr, sulfur AA were limiting in salami and beef jerky, Leu was limiting in bologna, cooked ground beef, and well-done ribeye roast, Trp was limiting in raw ground beef, and Val was limiting in medium-rare and medium ribeye roasts. Well-done ribeye roast and cooked ground beef had DIAAS values less than 100, but all other meat products had values greater than 100. Medium ribeye roast and bologna had the greatest (P < 0.05) DIAAS values followed by raw ground beef, salami, medium-rare ribeye roast, beef jerky, well-done ribeye roast, and cooked ground beef, respectively. For older children, adolescents and adults, sulfur AA were limiting in beef jerky, Leu was limiting in bologna, raw ground beef, and cooked ground beef, and Val was limiting in salami and the 3 ribeye roasts. All meat products had DIAAS values greater than 100, except cooked ground beef with a DIAAS of 99. Medium ribeye roast and bologna had the greatest (P < 0.05) DIAAS values followed by raw ground beef, salami, beef jerky, medium-rare ribeye roasts, well-done ribeye roasts, and cooked ground beef, respectively. The digestibility of most IAA was not different among salami, bologna, beef jerky, and cooked ground beef, but the digestibility of IAA in these products was less (P < 0.05) than in raw ground beef. The digestibility of IAA in medium-rare ribeye roast was not different from raw ground beef and well-done ribeye roast, but greater (P < 0.05) than in medium ribeye roast. Results from this experiment indicate that meat products generally provide high quality protein, however, overcooking may reduce IAA digestibility and DIAAS. In conclusion, curing and moderate cooking may increase DIAAS, whereas grinding meat prior to some processing methods or overcooking may reduce the digestibility of IAA and DIAAS of meat products.Submission published under a 24 month embargo labeled 'U of I Access', the embargo will last until 2020-12-01The student, Hannah Bailey, accepted the attached license on 2018-12-14 at 08:15.The student, Hannah Bailey, submitted this Thesis for approval on 2018-12-14 at 10:57.This Thesis was approved for publication on 2018-12-14 at 11:44.DSpace SAF Submission Ingestion Package generated from Vireo submission #13324 on 2019-02-07 at 14:23:42Made available in DSpace on 2019-02-07T20:44:31Z (GMT). No. of bitstreams: 2
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Previous issue date: 2018-12-14Embargo set by: Seth Robbins for item 109893
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