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  • 1985-1989  (5)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    REDUCED ANALYSIS TIME OF COMMINUTED MEAT (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subdivided samples of ground beef, pork sausage, and wieners were oven-dried at 102°C or extracted with diethyl ether at various time intervals from 1/4 to 8 h. Each moisture and fat extraction period correlated well with the standard 8 h analysis, although less variation tended to occur after 4 h of drying or extraction time. Results from reduced analysis time for moisture and fat determination were closely associated with the standard 8 h values and each other. These data suggest that modified moisture and fat determination methods which were evaluated gave suitably accurate and precise results for routine analyses use for quality control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00843.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    RAPID ANALYTICAL METHODS FOR GROUND BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four moisture and four fat determination methods requiring from 5 min to 12 h were performed on 664 ground beef samples to compare accuracy and precision of rapid fat and moisture determinations to the Association of Official Analytical Chemists (AOAC) procedures. The modified Babcock results were closer to the official ether extraction method than those obtained from the Banco and Univex methods. Moisturefuge moisture determinations were more highly correlated with AOAC percentages than either the Toluene or Ohaus methods. Correlations among moisture and fat determination methods studied with official results were 0.90 or higher and none of the fat and moisture values differed significantly from those using AOAC methods. These data suggest the modified rapid moisture and fat determination methods evaluated have adequate accuracy and precision for reliable control and analyses use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00842.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    RESEARCH NOTE PROPERTIES OF RESTRUCTURED-PRECOOKED BEEF ROASTS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P〉0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P〈0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P〈0.05) any of the properties determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00839.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effect of Low-Calcium-Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 effect of low-calcium-requiring calcium-activated factor (μM CAF) on the myofibrils under varying pH at 5°C and 25°C was examined spectrophotometrically (absorbance at 278 nm), electrophoretically (sodium dodecyl sulfate polyacrylamide gel electrophoresis), and microscopically (phase microscopy and transmission electron microscopy). Results indicated that at conditions similar to those of postmortem storage (i.e., pH 5.5–5.8 and 5°C), μM CAF retained 24–28% of its maximum activity (pH 7.5 at 25°C). This 24–28% of maximum activity was sufficient to reproduce most of the known changes associated with the tenderization process during postmortem aging. It was concluded that because of the activity of μM CAF under postmortem conditions, it seems reasonable to suggest that μM CAF may be responsible, in part, for some of the postmortem changes observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10828.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    A Scanning Electron Microscopic Study of Heat-Induced Alterations in Bovine Connective Tissue (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Bovine sternomandibularis muscles were excised immediately following animal exsanguination for the study of collagen fibers and connective tissue network. Samples were cooked at 60°C or 80°C for 1 hr and were observed using the scanning electron microscope. An ordered array of collagen fibers was seen in the uncooked sample. The epimysium did not show large alterations after cooking; however, the perimysium and endomysium became granular at 60°C and gelatinized at 80°C. These differences may be related to the type of collagen or degree of crosslinking present in each location.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13007.x
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    Paper (German National Licenses)
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