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  • Articles: DFG German National Licenses  (14)
Source
  • Articles: DFG German National Licenses  (14)
Material
Years
  • 1
    Electronic Resource
    Electronic Resource
    Oxidation of D-Galactose and Cellulose with Nitric Acid, Nitrous Acid and Nitrogen Oxides (1949)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 71 (1949), S. 2200-2204 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja01174a076
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p〈0.05). Low-fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high-fat frankfurters. Low-fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat-low salt franks can be manufactured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14030.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Postmortem Muscle Metabolism and Meat Tenderness (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Left sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower-metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14780.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOW-FAT GROUND BEEF PATTIES (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 8 (1997), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef broth is a high protein, high salt by-product that has potential to improve the palatability of low-fat meat products. Low-fat ground beef with 2 or 3% added beef broth (BB) and 7 or 8% added water were compared to formulations with salt in an amount equal to the salt in the BB formulations and to a 16% fat, all-beef control (no salt). Fatties were cooked on a grill or broiler and analyzed for sensory desirability, tenture and cooked characteristics. Low-fat BB patties were equal to or more desirable for all sensory traits compared to other low-fat patty formulations and control patties. Control patties required more force to shear and were harder and chewier than BB patties (F〈0.01). Grilled patties were rated higher for sensory tenderness, but were harder to compress than broiled patties (P〈0.05). Acceptable low-fat ground beef patties were manufactured with a combination of spray dried beef broth and added water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00732.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Rapid chilling was investigated as a link between hot pork processing and mechanical portioning. Loins from market weight hogs (n = 40) were removed (pre- or post-rigor) and were assigned to one of two chilling treatments (brine chilling or blast freezing). Loins were chilled until crust frozen, then tempered, pressed and cleaved. Ultimate pH, cooking yields, taste panel ratings and Warner-Bratzler shear force values (WBS) were obtained. Pre-rigor chops had significantly higher WBS values and lower (less tender) taste panel ratings than post-rigor chops. Generally, pre-rigor chops were juicier but less tender. There were no major differences between rapid chilling treatments nor in ultimate pH or cooking data. Less severe chilling techniques are needed to make this processing system feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10887.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Short loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderate0 0 to moderately abundant5 0, medium=slight6 7 to modest9 0 and low=practically devoid5 0 to slight3 3, were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of “grassy” flavors than did beef from carcasses of other maturity groups. “Astringent” aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as “desirable” or “undesirable” in flavor by two separate panels using hedonic flavor rating scales. “Sweet” and “browned” were typical flavors of steaks previously classified as desirable in flavor, while “grassy” and “astringent” were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06499.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Effects of electrical stimulation on quality-indicating characteristics of beef were evaluated in two studies involving a total of 402 carcasses. Electrical stimulation (550 volts, 5 amps, 60 cycles per set) was administered shortly after the carcasses were split and consisted of 17 impulses of 1.8 set each with a 1.8 set interval between impulses. In Study 1, one side of each carcass (n=222) was electrically stimulated (ES) and the opposite side served as an untreated control (C). Both sides of each carcass were ribbed and evaluated at 24 hr postmortem. Study 2 included carcasses (n=180) in which (a) neither side was stimulated, (b) both sides were stimulated, or (c) one side was stimulated and the opposite side was not stimulated. Postmortem chilling time prior to ribbing also was varied to permit evaluations to be made of the effects of electrical stimulation on carcasses chilled for 24, 48, or 72 hr. In Study 1, ES sides were more desirable (P 〈 0.0001) than C sides in all quality-indicating characteristics (marbling, USDA quality grade, lean maturity, lean color, lean firmness, and incidence of “heat-ring”). In Study 2, optimum chilling time for maximizing marbling score and USDA quality grade was 48 hr for both ES and C sides. ES sides usually were more youthful (lean maturity) than C sides, especially at 24 hr postmortem. Control sides chilled for 48 hr had more marbling and higher USDA quality grades than did ES sides chilled for 24 hr. Nothing in the present study indicates that electrical stimulation results in a higher-than-justified quality grade.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06548.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 concentration of creatine phosphate (CP), adenosine tri-, di- and monophosphate (ATP, ADP and AMP, respectively), inosine monophosphate (IMP) and inosine in longissimus muscle removed from electrically stimulated (ES) and nonstimulated (NS) beef sides was enzymatically determined. After aging the carcass 7 days, steaks were removed for flavor evaluation. R values (absorbance ratios) were obtained from muscle samples removed over time from both sides. Data indicate more rapid catabolism of CP, ATP, and ADP in ES samples, with subsequent fluctuations in IMP and inosine concentration. At 12 and 24 hr post-stimulation, ES samples had more inosine; however, this difference did not exist after aging. Flavor differences were not observed after the 7-day aging period. R values parallel the degradation of adenine nucleotides and indicate rapid onset of rigor mortis in ES muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07683.x
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Beef carcasses (n = 65) were selected to range widely in marbling (moderately abundan: to practically devoid) and maturity (A, n = 25; B, n = 19; C, n = 6; D, n = 8; E, n = 7). Number, percent, area and mean diameter of β-red (βR), α-white (αW) and α-red (αR) muscle fibers were determined. Warner-Bratzler shear force values and taste panel tenderness ratings were also obtained. αW muscle fiber parameters were negatively correlated (P 〈 0.05) to marbling and tenderness ratings while αR and βR parameters were positively correlated (P 〈 0.05) to these quality attributes. The ratio of αW fiber area to βR and/or αR fiber area was correlated (P 〈 0.05) with marbling and tenderness. Regression analyses indicate that muscle fiber type composition is more highly related to marbling (marb) than it is to shear force value (SFV) or tenderness rating (TR) although all relationships were significant (P 〈 0.10). The relationship of these quality indicators to fiber type is greater within A maturity [marb, coefficient of determination (C.D.) = 65.09; SFV, C.D. = 65.09; SFV, C.D. = 28.85; TR, C.D. = 62.94] than for the entire population (murb, C.D. = 49.16; SFV, C.D. = 18.71; TR, C.D. = 30.47). It appears that the oxidative capacity of a muscle is related to marbling and tenderness and that muscle fiber type composition could possibly be used as a predictor of marbling potential.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15331.x
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    FRAGMENTATION INDEX OF RAW MUSCLE AS A TENDERNESS PREDICTOR OF STEAKS FROM USDA COMMERCIAL AND UTILITY CARCASSES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Loin steaks were removed from USDA Commercial (n=38) and Utility (n=42) beef carcasses to facilitate study of Fragmentation Index (PI). Tenderness was assessed by the Warner-Bratzler shear (WBS) and a trained, 8-member sensory panel. To determine the minimum time required to obtain the FI for fresh and frozen raw longissimus muscle, three drying times were studied (10 min, 40 min, and 22 hr). Simple correlation coefficients relating FI to WBS force value and sensory tenderness rating were: fresh muscle FI (10 min), 0.60 and -0.60; frozen muscle FI (40 min), 0.73 and -0.69, respectively. USDA grade factors and simultaneous consideration of all all measures of fragmentation accounted for 14.1 and 61.1%, respectively, of the observed variation in WBS force values. PI determined from frozen longissimus muscle accounted for 18.6-23.8s more of the observed variation in cooked meat tenderness than FT of fresh muscle. The best two-variable regression model accounted for 56.6% of the observed variation in WBS force value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03882.x
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    Paper (German National Licenses)
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