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Dissertation
Assessment of the variation of marbling and intramuscular fat content of beef, and validation of possible factors to increase sensory beef quality
(2021-11)
This thesis focuses on the intramuscular fat content (IMF) or the marbling of beef as main parameters of sensory beef quality. The aim is to identify the high variability of these traits and to verify possible influences such as genetics, age, gender and feeding strategies to increase marbling.
The first part of this research focuses on the variation of quality traits within a genetically homogeneous line of an endangered German beef cattle breed “Rotes Höhenvieh” (RHV). The intramuscular fat content of beef samples ...
Dissertation
Denaturation mechanism of whey protein by using the hot extrusion technology
(2022-02)
Milk proteins are one of the heat-sensitive nutritional components, especially whey proteins changing their structure through thermal treatment, consequently denaturizing and aggregating. The transformation of native whey proteins structure in presence of shear stress resulted in the microparticulation, which affected the functional properties. Many authors investigated these parameters with different conditions; however, understanding the combination of relevant parameters of the microparticulation process of whey ...