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  (42)
Source
Material
  • Electronic Resource  (42)
Years
  • 1
    Electronic Resource
    Electronic Resource
    REDUCED ANALYSIS TIME OF COMMINUTED MEAT (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subdivided samples of ground beef, pork sausage, and wieners were oven-dried at 102°C or extracted with diethyl ether at various time intervals from 1/4 to 8 h. Each moisture and fat extraction period correlated well with the standard 8 h analysis, although less variation tended to occur after 4 h of drying or extraction time. Results from reduced analysis time for moisture and fat determination were closely associated with the standard 8 h values and each other. These data suggest that modified moisture and fat determination methods which were evaluated gave suitably accurate and precise results for routine analyses use for quality control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00843.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
    RAPID ANALYTICAL METHODS FOR GROUND BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four moisture and four fat determination methods requiring from 5 min to 12 h were performed on 664 ground beef samples to compare accuracy and precision of rapid fat and moisture determinations to the Association of Official Analytical Chemists (AOAC) procedures. The modified Babcock results were closer to the official ether extraction method than those obtained from the Banco and Univex methods. Moisturefuge moisture determinations were more highly correlated with AOAC percentages than either the Toluene or Ohaus methods. Correlations among moisture and fat determination methods studied with official results were 0.90 or higher and none of the fat and moisture values differed significantly from those using AOAC methods. These data suggest the modified rapid moisture and fat determination methods evaluated have adequate accuracy and precision for reliable control and analyses use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00842.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
    RESEARCH NOTE PROPERTIES OF RESTRUCTURED-PRECOOKED BEEF ROASTS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P〉0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P〈0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P〈0.05) any of the properties determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00839.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
    Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Electrical stimulation, both high-voltage (HVES; 55OV) and low-voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat-ring” score. Contrasts were made between LVES-A (35V), LVES-B (60V) and nonstimulated sides. LVES-A resulted in brighter color of lean but lower marbling scores than did LVES-B. LVES-B produced brighter lean color and lower “heat-ring” scores as compared to that of controls. Use of LVES-A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two-toning than did the “Free” sides and the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13229.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
    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
    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 Technique to Measure Binding Properties of Non-meat Proteins in Muscle-Juncture Formation (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: Junctures of meat containing five nonmuscle protein products were made by use of a technique in which cubes of porcine longissimus muscle were oriented according to three fiber directions and joined together with certain nonmuscle protein products to form blocks. These blocks were cooked (72°C) and their junctures evaluated for viscoelastic properties. Viscoelastic properties were not different (P 〉 0.05) among all comparisons of junctures except for those made with sodium caseinate and no protein product (controls) which did not form a juncture. Junctures made with plasma protein (PP) or egg albumin (EA) had higher numerical values for viscoelastic properties than those made with either isolated soy protein (ISP) or vital wheat gluten (VWG). VWG-junctures had higher numerical values for viscoelastic properties when cooked to 93°C than when cooked to 72°C. The technique of preparing muscle junctures was satisfactory, but techniques for Instron stress-relaxation measurements of junctures need improvement.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12696.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
    Effect of Postmortem Time and Temperature on the Release of Lysosomal Enzymes and Their Possible Effect on Bovine Connective Tissue Components of 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: The influence of postmortem time and incubation temperature on the release of lysosomal enzyme activity and their effect on the muscle connective tissue have been investigated. Semimembranosus muscles from nine steers were restrained and held at 2°C (C) for 60 hr; five portions of each muscle were elevated to 37°C (HT) for different 12-hr sequences of the 60 hr. It was found that HT incubated samples showed a greater release of lysosomal enzymes (β-galactosidase and β-glucuronidase), regardless of the time postmortem when high temperature conditioning occurred. The inclusion of hyaluronidase or β-galactosidase in the sample incubation solution resulted in an increase in the dissolution of collagen fibers by collagenase, which indicates that lysosomal glycosidases may also participate in the dissolution of collagen fibers during postmortem aging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03008.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
    Effects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef (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: Grain-finished steers and heifers (n=390) were slaughtered in a commercial plant and assigned to one of five groups: (a) electrical stimulation (ES) immediately after exsanguination, (b) ES immediately before evisceration, (c) ES immediately after evisceration, (d) ES immediately after splitting, and (e) untreated (not ES). ES consisted of either 150 or 550 volts for either 1 or 2 mm. Electrically stimulated carcasses had more youthful, brighter colored lean and less “heat-ring” than untreated (not ES) carcasses. Steaks from electrically stimulated carcasses had (P〈0.05) lower shear force values, were more tender, had less panel-detectable connective tissue and higher overall palatability ratings than did steaks from untreated (not ES) carcasses. Steaks from carcasses receiving 550-volt ES usually had more youthful, brighter colored lean and lower shear force values, were more tender, had less panel-detectable connective tissue and higher overall palatability ratings than steaks from carcasses that received 150-volt electrical stimulation. Quality and palatability traits of carcasses electrically stimulated for 1 mm were not different from those of carcasses receiving 2 mm of electrical stimulation. Electrical stimulation at different stages in the slaughter-dressing sequence did not evoke differential responses in quality or palatability factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14519.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
    FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS (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: A relatively simple fragmentation procedure using raw bovine muscle has been refined for use in predicting tenderness of broiled loin steaks. Fragmentation measures were obtained on muscle tissue by stirring homogenates through nylon cloth screens of specific pore sizes (250 km, 149 pm, and 88 pm). Raw muscle from “tough” steaks produced higher quantities of muscle fragments greater than 250 pm in size than did “tender” steaks. Fragmentation is best expressed by use of a fragmentation index which accounted for approximately 50% of the observed variation in loin steak tenderness for carcasses of A maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07470.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
    EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES (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 study was designed to determine if two types of thermocouples give the same readings when placed in the same steak and if not, which thermocouple actually gives the more accurate temperature measurement. The larger thermocouple was made of 23 gauge (0.048 cm diam) copper/constantan wire; the smaller, 40 gauge (0.008 cm diam). Results indicate cooking times will be shorter in small steaks if the larger thermocouples are used. There is evidence the larger thermocouples conduct heat into small steaks whereas the smaller thermocouples do not; the smaller thermocouples give a better indication of the internal temperature of the meat than do the larger thermocouples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12618.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...