Resources and Training Materials

Templates

Travel

Vans

New Vendor Setup

Livestock Supplier Information

Meat Lab

Kitchen

  • Kitchen Set-Up
  • Magi-Grill Operation Instructions

Laboratory

Carcass data Collection

Beef

Pork

  • Pork Carcass Data Collection

Forms 

Laboratory AnalysIs

Procedures

  • Good Clinical Practises in Data Collection, Management and Storage
  • Proximate Analysis FOSS
  • Proximate Analysis FOSS (new machine)
  • Proximate Analysis LECO
  • Determination of Solube and Total Collagen
  • pH Calibration Measurements
  • Sarcomere Length- Preparation of Muscle fro Laser Diffraction
  • Shear Force- Warner Bratzler
  • Silex - Cooking Steaks for Shears
  • Slice Shear Force
  • Slice Shear Force, Cooked Color, Warner Bratzler Shear Force using one steak
  • Tenderness Modeling Steak Samples
  • Thiobarbituric Acid Analysis

Forms

  • pH Form
  • Proximate Form
  • Shear Force Post-Cooking Form
  • Shear Force Pre-Cooking Form
  • SSF Form
  • TTU Minolta Color
  • Warner Bratzler Shear Force Form 

Sensory 

Contact andrea.garmyn@ttu.edu for editable versions of these files.

Protocols 

Forms

  • Consumer Ballot 8-Point Scale
  • Consumer Demographic Survey
  • Consumer Screening Form
  • Consumer WTP Line Scale
  • Ground Beef Color Ground Beef Initial Color 
  • Beef Sensory Form
  • Cooked Color Ballot
  • Ground Beef Sensory Form