University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Doctoral Dissertations Graduate School 12-1984 Effects of Cooking Method, Fat Level, and Days on Feed on the Objective and Sensory Characteristics of Restructured Steaks Carol A. Costello University of Tennessee, Knoxville Follow this and additional works at: https://trace.tennessee.edu/utk_graddiss Part of the Home Economics Commons Recommended Citation Costello, Carol A., "Effects of Cooking Method, Fat Level, and Days on Feed on the Objective and Sensory Characteristics of Restructured Steaks. " PhD diss., University of Tennessee, 1984. https://trace.tennessee.edu/utk_graddiss/3987 This Dissertation is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Doctoral Dissertations by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact
[email protected]. To the Graduate Council: I am submitting herewith a dissertation written by Carol A. Costello entitled "Effects of Cooking Method, Fat Level, and Days on Feed on the Objective and Sensory Characteristics of Restructured Steaks." I have examined the final electronic copy of this dissertation for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Doctor of Philosophy, with a major in Human Ecology. Marjorie P. Penfield, Major Professor We have read this dissertation and recommend its acceptance: Frances A. Draughon, Roy E. Beauchene, Nina R. Marable Accepted for the Council: Carolyn R. Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official studentecor r ds.) To the Graduate Council: I am submitting herewith a dissertation written by Carol A.