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  • Electronic Resource  (34)
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  • Electronic Resource  (34)
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  • 1
    Electronic Resource
    Electronic Resource
    CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR (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: Premature browning is a condition in which ground beef looks well-done at lower than expected temperatures. To study this color pattern, chemical properties were measured on raw and cooked patties (55, 65 and 75C) that developed normal (NRM) and premature brown (PMB) color when cooked to 55C. NRM patties were visually and instrumentally redder at all temperatures (P〈0.05) than PMB patties. Visual color of PMB patties at 55C and NRM patties at 75C were similar (P〉0.05). Heme and nonheme iron, total pigment and pH did not differ (P〉0.05) between groups. Nonheme iron increased (P〈0.05) as endpoint temperature increased. Patties with NRM color had lower (P〈0.05) TBA values and oxidative-reduction potentials and higher (P〈0.05) total reducing activity than patties with PMB. No difference (P〉0.05) occurred in precipitation of juice extracts from NRM and PMB patties during heating (40 to 75C). Premature browning was related to patty oxidation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00606.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of muscle foods 16 (2005), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This project evaluated the internal cooked color changes that occurred during postcooking storage of pork loin chops (m. longissimus thoracis et lumborum, n = 120) from one of six combinations of three endpoint temperatures (71.1, 76.6 and 82.2C) and two pH groups (lower, 5.4–5.5 and higher, 5.6–5.7). Initial internal color (L*a*b*), and 24 and 48 h storage (4C) pink color development were evaluated after cooking. Although pH had no effect (P 〉 0.05) on initial cooked color, chops with higher pH were more red (P 〈 0.05) and had more pink color development during storage. Increased endpoint temperature decreased (P 〈 0.05) initial a* values. During storage, chops from all endpoint temperatures developed a pink color with chops cooked to 76.6C having the largest increase in a*. Of the three endpoint temperatures, cooking to 82.2C minimized pink color development in cooked, uncured pork loin chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2004.07103.x
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  • 3
    Electronic Resource
    Electronic Resource
    Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : This study examined the effects of location within a package and display time on the incidence of premature browning in patties made from ground beef packaged in a high-oxygen modified atmosphere (80% oxygen and 20% carbon dioxide) or in vacuum for up to 14 d. On days 3, 5, 8, 10, 12, and 14 of display, patties were formed from both top and bottom portions of tissue exposed to high-oxygen. These patties contained predominantly oxymyoglobin and metmyoglobin at the time of formation and cooking. As display progressed, the percentage of oxymyoglobin decreased (P 〈 0.05) and metmyoglobin increased (P 〈 0.05) in the patties for both locations, whereas the percentage of deoxymyoglobin remained stable at less than 2%. Samples that were vacuum-packaged contained predominantly deoxymyoglobin. Patties from high-oxygen packages cooked to a temperature of 71.1 °C were prematurely brown (P 〈 0.05) compared with vacuum-packaged samples. Patties containing predominantly deoxymyoglobin remained pinker than patties cooked directly from high-oxygen packages (lower visual color score, higher a* value; P 〈 0.05) on the interior after cooking. Data in this study clearly demonstrate that, regardless of time in display, nearly 100% of patties formed from high-oxygen-packaged ground beef would be prematurely brown when cooked and could pose a food safety problem if not cooked to an endpoint temperature ensuring safety.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb09923.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), 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: : To determine if consumers could discriminate samples differing in rancidity, 2 experiments were conducted with freezer-stored pork loin chops (M. longissimus dorsi) and sausages made from pigs fed diets varying in fatty acid composition. Samples were categorized as “normal” and “rancid” using Principal Component Analysis of data from trained sensory panel evaluations. These samples were presented to 2 consumer panels (n = 206 and n = 213). Rancidity did influence consumer preference. Consumers were able to discriminate between “normal” and “rancid” sausage, and preferred “normal.” No differences (P 〉 0.05) in preference or flavor were detected between the chop groups.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09607.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    MODIFIED-ATMOSPHERE PACKAGING OF BONE-IN PORK LOINS (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: Paired bone-in pork loins (n = 110 pairs) trimmed to 3.2 and 6.4 mm subcutaneous fat were placed five per box in modified-atmosphere packages (MAP) and stored for up to 19 days at 1°C. Using commercial conditions and a single flush of 0.61 1/kg of meat of carbon dioxide (CO2), the resulting CO2 concentration was 78.5%, which then decreased to 55.1% (day 3) and 41% (day 19). Oxygen, 3.1% initially, increased to 7.2% (day 3), decreased to 3% (day 15), then increased to 7.1%. Although microbial counts increased from 3 to 19 days, those through 9 days of MAP (331 CFU/cm2) were lower than prior to MAP (653 CFU/cm2). Longer storage increased (P 〈 0.05) loin weight loss; off-odor; and discoloration of the blade and sirloin lean, subcutaneous fat, and bone surface. Off-odor intensity and microbial levels were acceptable at day 19, thus discoloration was the limiting factor in loin shelf-life and retail chop display color stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00483.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF PORCINE SOMATOTROPIN AND SUPPLEMENTAL LYSINE ON PORCINE MUSCLE HISTOCHEMISTRY (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: Thirty barrows were used to evaluate effects of porcine somatotropin (pST) administration and increased dietary lysine (0.6, 0.8, 1.0 and 1.2%) on longissimus thoracis (LT) and semimentranosus (SM) muscle histochemistry. Myofiber types were classified based on ATPase and NADH staining. Fiber diameters were not affected (P〉 0.05) by exogenous pST in either muscle. Percentage of αR fibers tended to decrease (P〈 0.10) and percentage of the αW fibers increased (P〈 0.05) in the LT with pST treatment. Fiber percentages of the SM were not affected by pST; however, the diameter of the αR fibers in the muscle tended to increase (P〈 0.10) in those animals receiving 0.8 and 1.2% lysine. Supplemental lysine had no effect on fiber percentages in the SM or the LT muscles nor did it increase fiber diameters in the LT. These data indicate that pST enhanced the anaerobic potential in the LT and increased dietary lysine promoted cellular hypertrophy in the SM.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00477.x
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  • 7
    Electronic Resource
    Electronic Resource
    SENSORY, CHEMICAL, AND PHYSICAL EVALUATION OF REDUCED-FAT GROUND BEEF PATTIES WITH “NATURAL” FLAVORINGS (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: Reduced (7%)- and regular (25%)-fat ground beef were formulated from domestic A- or E-maturity or imported knuckles. Dried Cream Extract (DCE), Hydrolyzed Vegetable Protein (HPV), Natural Prime Beef Bases #224545 and #224546, or no flavoring (C7) were added to reduced-fat formulations for flavor enhancement. Immediately after cooking, A- and E-maturity 25% fat controls (C25) exhibited higher (P〈0.05) beef flavor intensity and lower (P〈0.05) offflavor scores than C25 of imported lean. Compared to C7, patties of imported lean with 224545, 224546, and HVP had greater (P〈0.05) beef flavor intensities (P〈0.05) at O min holding time. Cooking losses were lower (P〈0.05) for E-maturity beef bases containing patties than for HVP counterparts. Reduced-fat patties from A- or E- maturity lean sources were more desirable than those from imported source, when beef flavor intensity, juiciness and off flavor notes were evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00628.x
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  • 8
    Electronic Resource
    Electronic Resource
    SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 12 (1997), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum-packaged, boneless beef steaks; and (3) chilled, vacuum-packaged, boneless, beef steaks that were repackaged in an oxygen-permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum-packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver-like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00056.x
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  • 9
    Electronic Resource
    Electronic Resource
    THE UTILITY OF LACTATE AND ROSEMARY IN BEEF ENHANCEMENT SOLUTIONS: EFFECTS ON LONGISSIMUS COLOR CHANGES DURING DISPLAY (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of muscle foods 16 (2005), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study evaluated the utility of lactate and rosemary in beef enhancement solutions for improving strip loin steak color stability during display in modified atmosphere packages (80% O 2 /20% CO 2 ). Beef longissimus muscles were injected (6%) with enhancement solutions containing water, salt, phosphate, and either rosemary, lactate, or a combination of rosemary and lactate. Steaks packaged in high oxygen were stored for 5 days prior to display. Throughout a 7-day display, loins treated with rosemary were lighter red (P 〈 0.05) than loins treated with lactate or lactate plus rosemary, which were similar. However, lactate resulted in a dark-red color rather than a brown metmyoglobin-like discoloration. Even though steaks from rosemary-enhanced loins were more red (P 〈 0.05) on day 0 of display than loins enhanced with lactate or lactate and rosemary, this bright-red initial color did not continue throughout display, whereas the lactate-enhanced products were darker but had a more stable red color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2004.07204.x
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  • 10
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE SURFACE ROUGHENING OF PRECOOKED, CURED BEEF ROUND MUSCLES REDUCES IRIDESCENCE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 13 (2002), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Surface roughening during slicing of precooked cured beef Biceps femoris, Semimembranosus, and Semitendinosus roasts was evaluated for its effects on intensity of iridescence and percentage of iridescent area. Using a textured slicing blade surface decreased (P 〈 0.05) iridescent intensity and the area of iridescence compared to the control (smooth slicing surface). Iridescence intensity and percentage of iridescent area was greatest (P 〈 0.05) in the Semitendinosus muscle, followed by Semimembranosus and Biceps femoris. Use of a meat-slicing blade with a textured face could reduce the intensity and area of iridescence in sliced meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2002.tb00321.x
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