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  • 1990-1994  (11)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW (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: Dry curing of pork legs produces a product with unique flavor. However, the process is labor intensive and time consuming and is partially responsible for dry cured ham being less competitive in the marketing arena. Dry curing can be accelerated through production techniques such as tumbling, blade tenderizing, microbial inoculation, use of nitric oxide and processing as skinned and/or boneless legs. These techniques are discussed and the major benefits and limitations are noted. Although these processes can accelerate dry curing, more research is needed to determine the optimal conditions needed to expedite the dry curing process and ensure color uniformity and stability, aged ham flavor and sufficient weight loss to conform to regulatory requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00472.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS (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: Muscles from ungraded (no roll) beef arm chucks of A maturity steer carcasses were removed at 1 and 24 h postmortem. High connective tissue and fatty portions were reduced to 3.0 mm particle size and other muscles were comminuted to 9.9 mm. These materials were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate, converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 3 and 7 days of storage for appearance and taste attributes by seven trained panelists. Objective measurements were taken for color and tenderness traits, collagen solubility and oxidative rancidity. Postrigor steaks experienced less (P 〈 0.05) oxidative rancidity development with superior tenderness ratings after 7 days of storage. Rigor state of raw materials had no effect (P 〉 0.05) on microbial growth, peak break force, color, overall appearance, flavor, and collagen solubility of samples with the same storage periods. Oxidative rancidity of prerigor samples increased (P 〈 0.05) with additional storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00548.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES (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: Bone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender-cutTM), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The TendercutTMtreatment resulted in longer (P 〈 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the TendercutTMsamples, although the reduction was not significant (P 〉 0.05). No difference (P 〉 0.05) were determined between the control and tendercutTMsteaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00526.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING (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: Exposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P 〈 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00473.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF MICROWAVEABLE PORK CHOPS (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: Blade tenderized whole muscle cuts and restructured chops were conventionally cooked (CO), microwave cooked (MW), and precooked/microwave reheated (CMW) and stored for 2, 15, and 21 days. Blade tenderization did not affect (P 〉 0.05) these sensory traits evaluated with the exception of texture. Precooked products had higher (P 〈 0.05) TBA values than conventionally cooked samples for both whole and restructured chops. TBA values increased (P 〈 0.05) with storage time for up to 21 days. Whole muscle chops that were conventionally cooked had the lowest (P 〈 0.05) peak force values and the highest (P 〈 0.05) texture scores. After 21 days of storage of whole muscle samples, overall flavor scores decreased (P 〈 0.05) and juiciness scores improved (P 〈 0.05) when compared to samples held for 2 days. Storage time had a minimal relationship to peak force values and no effect on sensory scores of restructured samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00546.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Dietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three-way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low-fat patties with ingredients. Texture modification of low-fat ground beef is possible with food-grade ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05415.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Low-Fat, High-Moisture Frankfurters: Effects of Temperature and Water during Extended Mixing (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Frankfurters containing 15% fat and 25% added water were produced using conventional practice or minced meat batters were mixed for 30 min (extended mixing, EM) at 2 or 16°C with all or 30% of the formulation water. EM had minimal effects on yield, purge, and texture. Products were darker and less yellow than non-EM frankfurters. The lower mixing temperature resulted in firmer (P 〈 0.05) frankfurters. However, mixing temperature did not affect other properties. Time of water addition affected most properties. Frankfurters from treatments mixed with 100% of formulation water were firmer, darker, redder, less yellow, and required more extension to fracture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08162.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Chuck Longissimus and lnfraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Blade tenderization resulted in increased (P〈0.05) tenderness scores of postrigor longissimus muscle after 7 days storage. However, no improvements (P〉0.05) in tenderness of prerigor CaCl2 injected infraspinatus and longissimus muscles were observed due to blade tenderization nor was percentage of collagen affected. Prerigor, blade tenderized CaCl2 injected muscles were generally less tender (P〈0.05), as measured by sensory panel and shear force, than postrigor muscles independent of blade tenderization. Furthermore, prerigor CaCl2 injected samples had lower texture scores for both muscles and lower flavor scores for infraspinatus than samples from postrigor muscles. Blade tenderization did not affect microbial load or color nor did CaCl2 influence color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06951.x
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  • 9
    Electronic Resource
    Electronic Resource
    Low-fat, High Added Water Bologna from Massaged, Minced Batter (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Bolognas were manufactured to produce a high-fat (30% fat), 10% added water (AW) formulation and three low-fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low-fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P〈0.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P〉0.05) in hardness among low-fat treatments. Massaging resulted in low-fat products that were less cohesive, softer, and more juicy than high-fat bologna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04251.x
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Ingredients incorporated dry into 10% fat and 30% added-water bologna were: DuoFiber®, oat fiber, pea fiber, wheat starch, Firm-tex®, and isolated soy protein. Test bolognas were less firm than the high-fat control but more firm than the low-fat control. Fiber-containing bolognas were more grainy and less juicy than the high-fat control. Low-fat bolognas were darker red than high-fat bologna. DuoFiber and oat fiber had greater cooking losses than the low-fat control, but purge was reduced by all test ingredients, particularly Firm-tex. Lower vacuum level in packages also resulted in less purge. Test ingredients had beneficial effects on properties of low-fat, high added-water bologna, thus providing a way to alter product characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05347.x
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    Paper (German National Licenses)
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