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  • 1995-1999  (10)
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Erscheinungszeitraum
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  • 1
    Digitale Medien
    Digitale Medien
    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
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00606.x
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  • 2
    Digitale Medien
    Digitale Medien
    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
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00628.x
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  • 3
    Digitale Medien
    Digitale Medien
    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
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Chemie und Pharmazie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 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.)
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-459X.1997.tb00056.x
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  • 4
    Digitale Medien
    Digitale Medien
    Display Life and Internal Cooked Color of Ground Beef from Vitamin E-Supplemented Steers (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The retail display life of fresh ground meat and the internal color of patties cooked to four endpoint temperatures (55, 65, 71, and 77°C) were determined for ground beef (10% fat) from vitamin E-supplemented (500 and 2000 IU) or nonsupplemented steers. Vitamin E supplementation increased (P 〈 0.05) the retail dissolve life of the meat by 12 and 42 lir for 500 and 2000 IU, respectively Vitamin E did not akect (P 〉 0.05) internal cooked color or expressible juice color of the patties, and it did not cause premature browning or persistent redness. Increased levels of vitamin E supplementation decreased (P 〈 0.05) TBA values but had no effect on total reducing activity or oxidation-reduction potential.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb04549.x
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  • 5
    Digitale Medien
    Digitale Medien
    Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Flavor, texture, and aroma were determined for chilled (3 ± 2°C) and frozen (–17 ± 3°C) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt60 irradiation. Irradiation (〈 3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (P〉0.05) between irradiated (2.5 kGy cobalt60 irradiated, chilled, vacuum-packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10975.x
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  • 6
    Digitale Medien
    Digitale Medien
    Color and Oxidative Rancidity of Gamma and Electron Beam-Irradiated Boneless Pork Chops (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Color and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (−17 ± 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt60 irradiation. Irradiation of vacuum-packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10920.x
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  • 7
    Digitale Medien
    Digitale Medien
    Low-Fat Ground Beef from Desinewed Shanks With Reincorporation of Processed Sinew (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Six shank treatments (one at 7% and five at 10% fat) and two ground round controls (10 and 20% fat) were used to compare sensory properties of low-fat ground beef from shanks with and without sinew reincorporated. Five shank treatments were desinewed with a commercial de-sinewer; the other was whole ground shank. Four desinewed shank treatments had 7% flaked sinew reincorporated; the fifth had none. Patties with flaked sinew had more (P 〈 0.05) collagen than controls or those with desinewed shank only. Control patties had lower pH (P 〈 0.05) than shank patties (5.80 vs 6.07). Desinewed-shank patties had fewer (P 〈 0.05) connective tissue particles and were more (P 〈 0.05) juicy than whole-ground-shank patties. Shank patties were lighter red but less stable in color than the controls.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10980.x
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  • 8
    Digitale Medien
    Digitale Medien
    Color and Heat Denaturation of Myoglobin Forms in Ground Beef (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: To determine the effects of myoglobin forms on internal cooked color in ground beef, patties containing predominantly deoxy-(DMb), oxy-(OMb), or metmyoglobin (MMb) were cooked to 55, 65, or 75 °C. Only patties with DMb appeared red and undercooked at 55 °C, and their color became progressively more brown at 65 and 75 °C. Patties with OMb and MMb were brown at 55 °C and could be mistakenly perceived as being cooked enough to consume. Judging the doneness of ground beef using internal cooked color alone would be valid only if the pigment at time of cooking was predominantly DMb. In model studies, DMb had greater thermal stability than MMb especially at higher pH.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15925.x
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  • 9
    Digitale Medien
    Digitale Medien
    Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ground beef patties known to develop a normal (NRM) or premature brown (PMB) color when cooked to 55°C received no treatment or were reduced or oxidized before cooking. Internal raw appearances were red/ purplish-red for NRM, purplish-red/red for reduced, and brown for PMB and oxidized groups. Cooked colors of NRM-no treatment and reduced, and PMB-reduced were more red (P 〈0.05) than those of NRM-oxidized and PMB-no treatment and oxidized. Cooked colors of PMB-reduced and NRM-no treatment were similar (P〉0.05), and those of NRM-oxidized and PMB-no treatment were similar (P〉0.05). Oxidized pigment produced a PMB color, whereas reducing conditions produced NRM cooked color.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb13145.x
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  • 10
    Digitale Medien
    Digitale Medien
    Flaked Sinew Addition to Low-fat Cooked Salami (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Flaked sinew (FS) was added at three levels (7.5, 15, and 22.5%) to low-fat, 20% added water (AW) salamis. A 1.27 cm Comitrol machine head was used to produce large (flaked once) and small (flaked twice) particle sizes. Treatments were preblended (P) and non-preblended (N). P and N controls contained 10% and 20% fat, respectively. Addition of FS decreased (P 〈 0.05) moisture compared to controls. Yields decreased (P 〈 0.05) as FS increased regardless of particle size; however, FS addition minimized purge. Lightness increased (P 〈 0.05) as FS increased in N treatments compared to the low-fat control. Break force/cm2 increased (P 〈 0.05) in P controls compared to N controls. Large FS particle size N treatments had higher (P 〈 0.05) peak force values than those with small particle size. FS treatments were comparable to high-fat controls in palatability traits.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05647.x
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