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  • 2000-2004  (1)
  • 1990-1994  (1)
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  • 1
    Electronic Resource
    Electronic Resource
    LOW-FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS (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: This research investigated technology for the development of a low-fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low-fat (10%), low-sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P 〈 .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P 〈 .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa-carrageenan or 1.5% surimi increased (P 〈 .05) sensory scores for off-flavor. Steaks made with 1.5% surimi also had lower (P 〈 .05) sensory scores for overall desirability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00547.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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 ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P 0.001) pH decline and improved (P 〈 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15191.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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