Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Electronic Resource  (25)
Source
Material
  • Electronic Resource  (25)
Years
  • 1
    Electronic Resource
    Electronic Resource
    ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Dry curing of pork legs produces a product with unique flavor. However, the process is labor intensive and time consuming and is partially responsible for dry cured ham being less competitive in the marketing arena. Dry curing can be accelerated through production techniques such as tumbling, blade tenderizing, microbial inoculation, use of nitric oxide and processing as skinned and/or boneless legs. These techniques are discussed and the major benefits and limitations are noted. Although these processes can accelerate dry curing, more research is needed to determine the optimal conditions needed to expedite the dry curing process and ensure color uniformity and stability, aged ham flavor and sufficient weight loss to conform to regulatory requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00472.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 9 (1998), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured pork chops were manufactured from the lean tissue of dressed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L*, a*, b* values, visual traits, sensory traits, shear force, pH, and percentage of moisture, fat, protein, protein solubility, and cooking loss. The CM samples were lighter colored (P〈0.05), exhibited less (P〈0.05) flavor intensity, had a higher (P〈0.05) pH, and sustained less (P〈0.05) cooking loss. No differences (P〉0.05) between the CM and C samples were found in juiciness, tenderness, Warner-Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee-Kramer shear force values. Results confirm that sow meat can be lightened without adversely affecting functional properties and taste attributes of restructured pork chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1998.tb00664.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    TENDERNESS OF PRERIGOR STRETCHED PORCINE LONGISSIMUS MUSCLE (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 6 (1995), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bone and connective tissues at the 14th thoracic vertebra of one randomly selected side of each of six pork carcasses were cut 90 min postmortem by the TendercutTMprocedure, while companion sides served as controls. Carcasses were suspended from the hock tendon and chilled for 24 h. The Longissimus muscle (LM) was removed between the 9th thoracic and 4th lumbar vertebra and divided into three equal sections (locations 1, 2, 3; anterior to posterior) to determine the effect of Tendercut on Warner-Bratzler and Lee-Kramer peak force, sarcomere length, fat and moisture content. Tendercut resulted in lower (P 〈 0.05) Warner-Bratzler peak force, Lee-Kramer peak force and total energy in all locations within the LM. The average decrease was 14.2% for Warner-Bratzler peak, force and 14.5% and 16.2% for Lee-Kramer peak force and total energy, respectively. The Tendercut treatment also resulted in longer (P 〈 0.05) sarcomere lengths in all locations within the LM, with an average increase of 19%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1995.tb00558.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscles from ungraded (no roll) beef arm chucks of A maturity steer carcasses were removed at 1 and 24 h postmortem. High connective tissue and fatty portions were reduced to 3.0 mm particle size and other muscles were comminuted to 9.9 mm. These materials were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate, converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 3 and 7 days of storage for appearance and taste attributes by seven trained panelists. Objective measurements were taken for color and tenderness traits, collagen solubility and oxidative rancidity. Postrigor steaks experienced less (P 〈 0.05) oxidative rancidity development with superior tenderness ratings after 7 days of storage. Rigor state of raw materials had no effect (P 〉 0.05) on microbial growth, peak break force, color, overall appearance, flavor, and collagen solubility of samples with the same storage periods. Oxidative rancidity of prerigor samples increased (P 〈 0.05) with additional storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00548.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender-cutTM), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The TendercutTMtreatment resulted in longer (P 〈 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the TendercutTMsamples, although the reduction was not significant (P 〉 0.05). No difference (P 〉 0.05) were determined between the control and tendercutTMsteaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00526.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Exposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P 〈 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00473.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    PRERIGOR TREATMENT AND ENDPOINT TEMPERATURE EFFECTS ON U.S. CHOICE BEEF TENDERNESS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 7 (1996), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bone and connective tissues at the 12th thoracic vertebra and round/loin junction on one side of each of three U.S. Choice beef carcasses were cut 90 min postmortem (prerigor treatment, Tendercut), while opposite sides served as controls. Effect of prerigor treatment was determined on 10-day aged Longissimus (LM), Rectus femoris (RF), and Biceps femoris (BF) steaks cooked to different endpoint temperatures (EPT: 65.6, 70.0, 76.7C). Treated RF steaks had higher (less perceptible) connective tissue scores than controls. Myofibrillar and overall tenderness in all treated muscles were not different (P〉0.05) than controls. Treated carcasses resulted in lower (P〈0.05) Warner-Bratzler peak force values for LM and longer sarcomeres for all muscles. Tendercut resulted in lower (P 〈 0.05) values for Lee-Kramer peak force (LM at 65.6C and 76.7C; RF at 65.6C) and total energy (LM at 70.0C and 76.7C) than controls. Tendercut did not affect the BF at any EPT.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00586.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF MICROWAVEABLE PORK CHOPS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Blade tenderized whole muscle cuts and restructured chops were conventionally cooked (CO), microwave cooked (MW), and precooked/microwave reheated (CMW) and stored for 2, 15, and 21 days. Blade tenderization did not affect (P 〉 0.05) these sensory traits evaluated with the exception of texture. Precooked products had higher (P 〈 0.05) TBA values than conventionally cooked samples for both whole and restructured chops. TBA values increased (P 〈 0.05) with storage time for up to 21 days. Whole muscle chops that were conventionally cooked had the lowest (P 〈 0.05) peak force values and the highest (P 〈 0.05) texture scores. After 21 days of storage of whole muscle samples, overall flavor scores decreased (P 〈 0.05) and juiciness scores improved (P 〈 0.05) when compared to samples held for 2 days. Storage time had a minimal relationship to peak force values and no effect on sensory scores of restructured samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00546.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    CALCIUM CHELATORS AND SALT EXTRACTED MYOFIBRILLAR PROTEIN INJECTION INTO LEAN PRERIGOR BEEF MUSCLE: EFFECTS ON TENDERNESS INDICES (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 9 (1998), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Prerigor beef longissimus muscles were removed within 40 min postmortem and injected 10% (within 2 h postmortem) with either a chelator (alginate, 3%; haametaphosphate, 3%; EDTA, 0.13%; citrate, 0.13%), meat slurry (45%), or a myofibrillar meat extract (3.7% protein) to evaluate the effects of each injection on the physical and chemical properties compared to a control and a water only injected treatment. Gross muscle shortening was not inhibited The water only, meat extract and citrate treatments had shorter (P〈0.05) sarcomeres than the control. The meat shy, alginate, phosphate, and EDTA treatments produced sarcomere lengths equivalent to the control. The control had the lowest (P〈0. 05) pH and percentage moisture. However, there were no differences in percentage cooking losses. Although variations in sarcomere length were apparent, these treatments did not improve tenderness (P〉0.05) as measured by Warner-Bratzler shear.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1998.tb00738.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTEE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK AS AFFECTED BY DIAMINOCYCLO-HEXANE-TETRACETIC ACID MONOHYDRATE (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 9 (1998), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured pork chops were manufactured from ground pork shoulders that had been color modified by washing with phosphate buffer solutions, color modified with the addition of diaminocyclo-hexane-tetraacetic acid monohydrate (CDTA), or not color modified as a control. Proximate analysis, cooking loss, pH, sensory traits, color (subjective and objectivee, and TBARS were evaluated. Color modified washed samples without CDTA had higher (P〈0.05) pH and moisture content and lower (P〈0.05) percentage protein and cooking loss than the control treatment. There was no difference (P〉0. 05) between control and color modified products for sensory traits. These traits did not change from 1 to 10 days except for favor intensity which decreased for the color modified product. Thiobarbituric acid reactive substances (TBARS) values revealed that the washed product did not become rancid with or without CDTA, until after 10 days of display; whereas, the control was rancid the first day. This modification produced a lighter colored (P〈0.05) product that is less vulnerable to rancidity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1998.tb00665.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...