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  • Articles: DFG German National Licenses  (9)
  • 1975-1979  (8)
  • 1970-1974  (1)
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  • Articles: DFG German National Licenses  (9)
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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF FREEZING ON THE MECHANICAL PROPERTIES OF LAMB LOIN CHOPS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of freezing on the mechanical properties of lamb chops was evaluated. Fresh and frozen lamb chops (20 pairs) were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. Core samples (1.27 cm diam) from the longissimus dorsi muscle of the cooked lamb chops were sheared at the rate of 5 cm/min by use of a Warner-Bratzler shearing device in the testing machine. From the force-deformation curves, the following values were determined: (1) force, stress, deformation and strain at point of inflection, bioyield and rupture points; (2) area under the curve; (3) apparent modulus of elasticity; and (4) secant modulus. The values for apparent modulus of elasticity, deformation, strain, secant modulus and area under the force-deformation curve to the point of inflection were significantly (P 〈 0.05) different for fresh and frozen chops. Analysis of force data and stress values indicated that these values were not influenced significantly by freezing and subsequent frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01194.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    A METHOD FOR MEASUREMENT OF THE EFFECT OF BLOOD PROTEIN CONCENTRATES ON THE BINDING FORCES IN COOKED GROUND BEEF PATTIES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef with added beef plasma protein concentrate was evaluated mechanically and organoleptically to measure the effect on the binding forces in the cooked meat. The meat patties were cooked, cooled and tested in a constant loading rate, pneumatically operated testing machine with output fed into an X-Y plotter. From the force-deformation curves, the following values were determined: (1) force, stress and deformation at the bioyield point; (2) area under the curve to represent work performed; (3) initial tangent modulus; (4) tangent modulus; and (5) secant modulus. A special holding device was developed to permit tension loading of the patties at a rate of 5 cm/min until rupture of the meat occurred. Treatments consisted of: (1) all meat (control); (2) addition of 1% plasma protein; (3) 2% plasma protein added; (4) addition of 1% plasma protein rehydrated to equivalent moisture content of control; and (5). addition of 2% plasma protein rehydrated to equivalent moisture content of control. Treatments 2, 3, 4 and 5 were significantly higher (P 〈 0.01) than the control group for force and stress at bioyield and area under the curve. Significant differences (P 〈 0.05) among treatments were obtained for deformation at bioyield and tangent modulus. Companion samples from the above treatments were evaluated for elasticity and toughness by a taste panel. The sensory panel ratings for toughness were significantly and positively correlated (P 〈 0.01) with values obtained in the mechanical tests for force at bioyield point, tangent modulus and area under the curve. Sensory evaluations for the elasticity property of the patties were not significantly influenced by the formulation treatments nor was elasticity (sensory panel rating) sigkcantly associated with the mechanical properties considered in the current study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01188.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty-nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically-stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner-Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P 〈 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12583.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF STORAGE AND PROCESSING CONDITIONS ON SORGHUM KERNEL STRENGTH (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food process engineering 1 (1977), S. 0 
    Details
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Compressive strength of sorghum kernels was measured to determine the effect of storage conditions on processing for animal feed. Ensiling grain affected a larger decrease in kernel compressive strength than did storage at a high moisture level. Results similar to the above were noted for tests conducted on kernels obtained from animal feces. Microscopic examination of kernels from each treatment revealed greater removal of kernel structure for those of lower compressive strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4530.1977.tb00171.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF HEAT TREATMENT AND PROTEIN CONCENTRATION ON THE RHEOLOGY OF BOVINE PLASMA PROTEIN SUSPENSIONS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in rheology during the heating of bovine plasma protein suspensions were examined at temperatures between 50°C and 90°C and for concentrations ranging from 6-12% protein isolate over a 3-hr period. An annular pumping device was used to determine a viscosity index for the suspensions. A model was developed to explain the data. The viscosity index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The Arrhenius Equation described the effect of temperature on the rate of change of the viscosity index during heating.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15270.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    A CALORIMETER FOR MEASURING HEAT OF RESPIRATION OF SMALL SAMPLES OF BIOLOGICAL MATERIALS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01393.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    SORGHUM TORTILLAS: PROCESS AND PRODUCT ATTRIBUTES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tortillas were made from different sorghum types, employing the basic process for making corn tortillas. A textural comparison study between corn and intermediate endosperm sorghum tortillas was conducted employing tensile testing methods using an Instron Universal Testing Machine. Corneous and intermediate endosperm sorghum grains were found to produce tortillas similar to those made from corn, although processing conditions of time, temperature, and lime dose required to give acceptable tortillas were varied. The corneous textured endosperm produced sorghum tortillas having grainy characteristics not exhibited by the intermediate endosperm product. Sorghum tortillas became darker when higher doses of lime were added, and dilute citric acid was used to achieve pH change during grain neutralization. Greater tensile strength and stretchability were observed in the intermediate endosperm sorghum tortillas than in the corn product, indicating greater flexibility and possible reliability. No significant difference was found between the acceptability of intermediate endosperm sorghum and corn tortillas. Sorghum tortillas had greater protein content than corn tortillas.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08393.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Identification of the biochemical lesion produced by α-chlorohydrin in spermatozoa (1975)
    [s.l.] : Nature Publishing Group
    Nature 255 (1975), S. 75-77 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] It has recently been shown in this laboratory that a-chlorohydrin is a potent inhibitor of glycolysis in ram spermatozoa both in vitro and in vivo. Thus, when washed ram spermatozoa (collected by electroejaculation) were incubated for 3 h with U-14C-glucose (15 mM) or U-14C-fructose (lOmM) in the ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/255075a0
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Respiration rates and sugar utilization by marsupial spermatozoa (1978)
    New York, NY : Wiley-Blackwell
    Gamete Research 1 (1978), S. 111-116 
    Details
    ISSN: 0148-7280
    Keywords: sperm ; respiration ; substrates ; marsupial ; possum ; Life and Medical Sciences ; Cell & Developmental Biology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: This paper reports the first metabolic study of marsupial spermatozoa. The oxidative metabolism of the spermatozoa of the Australian brush-tailed possum (Trichosurus vulpecula) was examined using a micro Warburg system. Semen was collected by electro-ejaculation and washed twice in Ca2+ free Krebs-Ringer-phosphate buffer containing antibiotics (KRPA). Washed spermatozoa suspended in fresh KRPA, were then incubated for 3 hours at 37° C in the presence and absence of added substrates (4 mM). The exogenous substrates tested were N-acetylglucosamine, glucosamine, and glucose. Small quantities of radioactively labeled [14C] substrates were included in the incubation media to allow measurement of substrate oxidation.Although the respiratory rate varied considerably between semen pools (replicate experiments), the relationship between total oxygen consumption (measured manometrically), and oxygen consumption accounted for by exogenous substrate utilization (calcuated from radioactivity recovered in the respiratory CO2) was remarkably consistent. Oxidation of exogenous substrate accounted for 49-54% of the oxygen consumption, depending on the substrate used. There was, however, no evidence that addition of these substrates stimulated the respiratory rate over that found when no substrate was added. Lactate formation accounted for the greater part of exogenous substrate consumed.
    Additional Material: 1 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/mrd.1120010204
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    Paper (German National Licenses)
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