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
  • 2000-2004  (1)
  • 1980-1984  (19)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six formulations of frankfurters were processed from three sources of lean (USDA choice minor cuts, USDA choice flanks and USDA utility triangles) that were comminuted by two systems (grinding and mechanical desinewing). Total frankfurter yields during smoking, chilling and reheating were not affected by formulation. Mechanical desinewing was effective in removing connective tissue from choice minor cut and utility triangle beef and reducing the incidence of gelling out in frankfurters made from choice minor cuts. Desinewing improved the ease in casing peelability only for frankfurters made from choice flanks. Sensory and physical characteristics were affected more by source of lean than by method of comminution. Frankfurters prepared from choice flanks had higher tenderness ratings, finer texture scores and lighter color than frankfurters made from choice minor cuts and utility triangles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00711.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
    SHEAR FORCE MAPPING: A TOOL FOR TENDERNESS MEASUREMENT (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: A shear mapping method (SMM) was developed and evaluated for examining objectively the effectiveness of tenderization processes for meat. One-centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that identified (“mapped”) its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The less tender the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by evaluating a larger proportion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2002.tb00316.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
    Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties (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: Effects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13231.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
    Influence of Rate and Length of Cookery upon Product Attributes of Pre- and Post-Rigor Beef (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: Paired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot-boned, HB) and 48 hr postmortem (cold-boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB than CB roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10739.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
    Letters (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04155.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
    Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties (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 effects of electrical stimulation vs nonstimulation, temperature of boning (hot vs cold), formulation (USDA Choice chucks with USDA Choice plates vs imported cow lean with USDA Choice plates) and rate of freezing (fast = -50°C vs slow = -20°C) were determined on sensory, cooking, chemical, and physical properties of ground beef patties. Sensory panel ratings for tenderness were highest in patties from formulations processed with either nonstimulated beef, hot-boned beef or Choice chucks. The substitution of imported cow lean for Choice chucks generally reduced cooking losses and changes in patty height during cooking. Fat losses during cooking were higher in patties made from electrically stimulated than nonstimulated beef, while moisture losses during cooking were greater for patties from nonstimulated than stimulated beef. Of the factors involved in this study, hot boning produced the most beneficial results in beef patties. Boneless chucks and plates from electrically stimualted Choice carcasses appear to be suitable raw materials for production of ground beef patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03000.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
    FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT (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: The objective of the study was to evaluate the effects of frozen lean addition, patty size, and surface perforation on the palatability and cooking properties of ground beef patties. Eighteen ground beef formulations were prepared at a commercial plant from various raw material sources. Frozen lean from domestic, Mexican, and Australian sources were added at the 40% level. Control formulations were comprised of 40% unfrozen U.S. Cutter cow lean and 60% unfrozen U.S. Choice trimmings. Immediately after the patties were formed, the surface was treated in one of three ways: (1) “knife-like” perforations; (2) “waffle-like” perforations, and (3) no perforations. Patties were evaluated for differences in sensory, cooking, and physical properties. Use of frozen lean had no important effects on ground beef palatability or cooking properties. There was no advantage to subjecting the surface of the patty to a knife or waffle treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07540.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
    Nutrient Composition of Lamb of Two Age Groups (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: The nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0-63.5%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14961.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
    Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling (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: Sensory and physical characteristics were determined on beef semimembranosus and semitendinosus muscles removed and cooked either 1.5 hr post-exsanguination or after 7 days of chilling by either steam, hot water vat or convectional electric cookery. The effects of cookery method on sensory and physical characteristics were not statistically significant (P 〉 0.01). Hot-boned roasts from both muscles served as cubes had higher shear force values, higher amounts of connective tissue (sensory panel), and lower tenderness and higher juiciness scores than cold-boned cooked roasts. However, no differences in sensory characteristics were found between hot-and cold-boned cooked semitendinosus roats evaluated in a thinly sliced form. These results suggest that acceptable tenderness in beef roasts cooked hot-boned may be achieved when the product is used in a thinly-sliced or similar form.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14570.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
    Effects of Electrical Stimulation, Temperature of Boning and Storage Time on Bacterial Counts and Shelf-Life Characteristics of Beef Cuts (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: Strip loins and eye of rounds from 16 beef carcasses were used to study the effects of electrical stimulation (ES), no stimulation (NS), hot-boning (HB), and cold-boning (CB) on bacteriological and shelf-life evaluations. Following 7 days of vacuum-packaged storage, coliform counts were higher in the drip fluid from strip loins and lean surfaces of eye of rounds from ES compared to NS carcasses. A major advantage for HB in this study was the additional time required in retail display before the occurrence of lean surface discoloration. A previously identified benefit of lighter lean color with ES beef in carcass and primal cut form was also found in this study during display of retail cuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12729.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...