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  • 1975-1979  (41)
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  • 21
    Electronic Resource
    Electronic Resource
    POSTMORTEM AGING OF BEEF CARCASSES (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: U.S. Choice beef carcasses (n = 126) were aged, 21 carcasses per storage period, for 5, 8, 11, 14, 21 or 28 days in a 1 ± 1°C, 87 ± 7% R.H. cooler. Sensory panel ratings revealed that flavor, tenderness and overall palatability of oven-broiled loin steaks were optimal after 11 days of aging and that aging for more than 11 days did not result in further improvements in any of the sensory characteristics. Panel tenderness ratings for five muscles from oven-broiled or roasted chuck, rib and round cuts suggested that aging for 11 days appeared to optimize tenderization, inasmuch as further aging did not accomplish further increases in tenderness. Although 8 of 20 muscles achieved minimal shear force requirements after 5 or 8 days of aging, the other 12 muscles used for shear force determinations required 11 or more days of aging to achieve maximal tenderization response. The data of the present study suggest that aging of U.S. Choice beef carcasses for 11 days will optimize tenderness, flavor and overall palatability of the majority of the muscles in steaks and/or roasts from the chuck, rib, loin and round when such cuts are cooked via oven-broiling or roasting.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02430.x
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  • 22
    Electronic Resource
    Electronic Resource
    SHORT-TERM TRANSOCEANIC SHIPMENTS OF FRESH BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Two refrigerated (0 to −1°C) vans containing polyvinyl chloride film (PVC) wrapped OI vacuum packaged (VP) beef cuts were monitored from Richmond, Calif. to Honolulu, Hawaii. One van had a normal (ambient air) atmosphere; the other van had a modified (60% CO2, 25% O2, 15% N2) atmosphere. Neither packaging system nor van atmosphere affected (P 〈 0.05) appearance of cuts evaluated 5–6 days after packaging. However, VP cuts evaluated 7–9 days after packaging were superior (P 〉 0.05) in appearance traits to PVC cuts in 6 of 10 comparisons of cuts in normal atmosphere vans and in only 1 of 10 comparisons of cuts in modified atmosphere vans. Use of a modified atmosphere decreased (P 〉 0.05) microbial growth on cuts shipped and/or stored for 7–9 days. Neither packaging method nor van atmosphere affected (P 〈 0.05) weight losses during transit and storage. Cuts with high levels of terminal vacuum were superior (p 〉 0.05) to those wrapped with PVC film in: freedom from surface discoloration (5–9 days), overall appearance (5–9 days), bacterial counts (7–9 days), and trim losses (7–9 days). Vacuum packaged cuts which were leakers (no terminal vacuum) did not differ from those wrapped with PVC film in any appearance trait (5–9 days) but sustained increased (P 〉0.05) purge loss after 5–6 days of transit-storage. Short interval (5–6 days) transoceanic beef shipments can be consummated with acceptable product condition in normal atmosphere vans and wrapped in PVC film; if longer transit-storage periods (7–9 days) prior to cutting are anticipated, cuts should either be vacuum packaged or wrapped with PVC film and shipped in modified atmosphere vans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01490.x
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  • 23
    Electronic Resource
    Electronic Resource
    INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY-WEIGHT BEEF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Eight heavy-weight, grain-fed cattle (475–550 kg steers) were slaughtered and the right sides were electrically stimulated (50 impulses, 440 volts, 5 amps, 60 cycles per set) within 1 hr postmortem and before chilling. Measurements of pH were taken at 1, 6, 12 and 24 hr. Steaks were removed at 24 hr for palatability, fragmentation and sarcomere length determinations. Significant differences were observed for pH values at 1 hr (P 〈 0.01) and 6 hr (P 〈 0.001) postmortem for electrically stimulated vs control sides while no significant differences (P 〉 0.05) were observed for 12 hr or 24 hr pH values. Quality evaluations revealed that electrical stimulation resulted in improvements in lean color uniformity. Electrically stimulated beef also had less panel-detectable connective tissue amount and higher ratings for tenderness, flavor and overall palatability than unstimulated beef. Neither sarcomere length nor myofibril fragmentation index differed significantly (P 〉 0.05) between treatments. This study suggests that electrical stimulation is as effective in improving quality and palatability of heavy-weight, grain-fed beef as previous research has shown it to be in improving these characteristics in light-weight, short-fed or grass-fed beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08533.x
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  • 24
    Electronic Resource
    Electronic Resource
    ELECTRICAL STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: In 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5-4.0 set duration of 440 volts; 45–75 min post-exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P 〉 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2-11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P 〉 0.05) affect color, length of sarcomeres, thawing-cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide-off, electrically stimulated carcasses with hide-on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide-on vs hide-off).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03783.x
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  • 25
    Electronic Resource
    Electronic Resource
    WHITE-SPOT FORMATION ON PACKAGED BEEF STEAKS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Bottom round (n=162), eye of round (n=80) and rib (n=126) steaks were used to identify conditions involved in formation of white-spots on muscle surfaces of packaged meat cuts. Conditions investigated were: (a) retail packaging films, (b) angle at which cuts are displayed in the retail case, (c) maximum ambient temperature achieved during defrost of the retail case, and (d) type of film-to meat surface contact. Neither microbes nor packaging film components (antifogging agents, plasticizer) appeared to be the cause of white-spots. Retail packaging films were not associated with surface discoloration, incidence of white-spots or overall appearance. Incidence of white-spots was increased by: (a) displaying retail cuts at an angle of 15°, (b) temperature abuse between packaging and retail display, (c) defrost cycles in which ambient temperatures in the retail case reached 21 °C, (d) wrapping cuts in a manner resulting in “poor” film-to-meat surface contact, and (e) longer (3 days vs 1 day) periods of retail display. White-spots appear to result from physical, rather than chemical, phenomenon with one plausible explanation being that of condensation of moisture between wrapping film and meat surfaces and concurrent washing of color pigments from muscle; such spots most frequently occur proximal to the boundary between areas of “good” vs “poor” film-to-meat surface contact.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06461.x
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  • 26
    Electronic Resource
    Electronic Resource
    PLASMA PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL-MEAT AND EXTENDED FRANKFURTERS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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 were manufactured to contain all-meat, meat plus 1% or 5% plasma protein isolate (PPI), meat plus 30% liquid cyclone processed cottonseed flour (CF) and meat plus 30% CF plus 1% or 5% PPI. Data suggest that use of plasma protein isolate at the 1% level will increase (P 〈 0.05) the strength of the outer skin of otherwise all-meat frankfurters and will decrease their fineness, mushiness, and tendency to crumble. Use of plasma protein isolate, at the 5% rather than at the 1% level, will increase (P 〈 0.05) the elasticity of the outer skin and will increase (P 〈 0.05) the strength and body (frankfurter work) of otherwise all-meat frankfurters; however, the frankfurters become more tough, rubbery and crumbly as a consequence of use of the higher level of PPI substitution for meat. Use of 1% or 5% PPI in frankfurters comprised of meat plus 30% CF did not affect (P gt; 0.05) strength, elasticity or body (frankfurter work) of frankfurters and could not offset the mushiness characteristic of product with high substitution levels of vegetable protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03441.x
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  • 27
    Electronic Resource
    Electronic Resource
    STORAGE LIFE OF PRE-CUT, REFORMED, VACUUM PACKAGED LAMB LOINS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Thirty-two lamb loins were cut into retail chops, the chops were stacked together to reform the original configuration of the primal cut and the pre-cut, reformed loins were vacuum packaged. The 32 pre-cut, reformed, vacuum packaged loins and 32 intact, vacuum packaged loins were transported-stored at 0–2°C for 7, 14, 21 or 28 days. Following storage, one retail chop from each of the 64 loins was displayed under retail conditions for 4 days. Chops from pre-cut, reformed loins stored for. 14–28 days sustained greater (P 〈 0.05) surface discoloration and were less desirable (P 〈 0.05) in overall appearance than chops from intact loins. Chops from pre-cut, reformed loins stored for 21 or 28 days had a higher (P 〈 0.05) incidence of off-odor than chops from intact loins. If transport-storage intervals of 14 days or longer are needed to distribute lamb loins, pre-cutting of chops and distribution as reformed, vacuum packaged loins cannot be recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15301.x
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  • 28
    Electronic Resource
    Electronic Resource
    BLADE TENDERIZATION OF BEEF PSOAS MAJOR AND SEMITENDINOSUS MUSCLES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Muscles from 20 U.S. Good carcasses were passed through a blade tenderizer one (IX), two (2X) or three (3X) times to determine effects on cooking and palatability characteristics. Psoas major (OX, IX) and semitendinosus (OX, IX, 2X, 3X) muscles were studied. Blade tenderization had little or no effect on thawing loss, cooking loss, cooking time or degree of doneness for steaks from either muscle. Blade tenderization (IX) decreased (P 〈 0.05) shear force requirements and amounts of organoleptically detectable connective tissue and increased (P 〈 0.05) ratings for tenderness for cooked steaks from both muscles. Shear force data suggested that semitendinosus can be made as tender as psoas major by blade tenderization (2X), but organoleptic data did not support such a conclusion, suggesting that sensory panel members considered factors other than or in addition to resistance to shear in assessing relative tenderness. Blade tenderization enhanced the tenderness of two muscles which differ greatly in connective tissue content. Absolute response to blade tenderization (IX) was greater for semitendinosus (by 0.3 kg, shear force; by 0.5 rating scale units, connective tissue amount; and by 0.2 rating scale units, tenderness) than for psoas major. Data suggest that blade tenderization disrupts connective tissue, but not to the extent that would allow blade tenderized muscles high in connective tissue to be used interchangeably with untreated muscles of low connective tissue content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08413.x
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  • 29
    Electronic Resource
    Electronic Resource
    SYSTEMS FOR CENTRALIZED PREPACKAGING OF PORK LOIN CHOPS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 crust-freezing of wholesale loins, mechanical cleaving, freezing-frozen storage of prepackaged chops, and simulated transportation conditions on appearance of pork loin chops during retail display were determined. Surface discoloration was increased and overall appearance was decreased by crust-freezing prior to mechanical cleaving and by freezing-frozen storage (−34°C for 10 days) of prepackaged chops. At retail display intervals of 1 and 3 days, chops which had been crust-frozen with liquid nitrogen, cut with a power cleaver, packaged, frozen, transported and displayed were most extensively discolored and had the lowest overall appearance scores. The most satisfactory system for cutting and distribution of pork loin chops, to minimize surface discoloration and to maximize overall appearance scores, consisted of bandsaw cutting of fresh (not crust-frozen) loins and retail packaging followed by either immediate display or by simulated transportation and subsequent display. Freezing-frozen storage of prepackaged chops, in an attempt to prolong storage-life temporarily, was not feasible. Expected retail caselife was not affected by crust-freezing, mechanical cleaving or simulated transportation conditions to the extent that was associated with freezing-frozen storage of prepackaged chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08414.x
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  • 30
    Electronic Resource
    Electronic Resource
    USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Palatability of cooked patties from seven formulations of ground beef patties containing 0 −30% of added mechanically deboned beef was characterized. Frozen patties were broiled 9 min on an electric grill at 230°C to a “medium” degree of doneness and served to a 7-member trained panel. Mean panel ratings for overall acceptability were greater for patties containing 5, 10, 15 and 20% MDB than for the control (0% MDB). Patties containing 25 and 30% MDB had significantly lower flavor and acceptability ratings than control. As the percentages of added MDB increased, panel ratings for tenderness and juiciness increased. The amount of detectable connective tissue decreased significantly as the percentage of added MDB increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08409.x
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