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  • 1975-1979  (3)
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Material
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  • 1
    Electronic Resource
    Electronic Resource
    BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE- AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS (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: The feasibility of using myosin, extracted from post-rigor bovine muscle, as a binding agent for meat pieces, was examined. Crude myosin was extracted with solutions containing various concentrations of sodium chloride (salt) and sodium tripolyphosphate (TPP). Maximum yield was obtained using 1M salt and about 0.25% TPP in the extracting solution. Binding strength, i.e. the strength with which pieces of meat adhere, of crude myosin extracted with 1M salt and 0.15, 0.25 or 0.5% TPP were not significantly different and were only slightly lower than that for crude myosin extracted from pre-rigor muscle. The myosin preparations had binding strength much greater than that reported previously for actomyosin. These results show that crude myosin extracted from postrigor bovine muscle has a potential use as a meat binding agent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06458.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    BALANCED INCOMPLETE BLOCK DESIGNS WITH A REFERENCE SAMPLE IN EACH BLOCK (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: Intrablock analysis of balanced incomplete block designs with a reference sample in each block was discussed by Gacula (JFS 43: 1461). This note illustrates the importance of obtaining treatment estimates with recovery of interblock information, particularly when blocking has proved ineffective and presents several formulas of Gacula in a more natural form.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09145.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN (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: Suspensions of crude myosin, sarcoplasmic protein and a mixture of both were prepared. Each was mixed with coarsely-ground meat in the ratio 1:10 w/w. The product was formed into frozen rolls, 6.5 cm diameter, from which steakettes 2 cm thick were cut. These were oven broiled to an internal temperature of 70°C and assessed by a laboratory taste panel. The binding strength between meat pieces was also objectively assessed. Overall, taste panel members preferred the products containing added myosin with salt to those without salt or with added sarcoplasmic protein only. Correlations between various attributes of the product were investigated. Significant correlations were found between overall acceptability of the product and flavor, juiciness, tenderness and the objective measurements in binding strength. Significant correlations also were found between the objective and subjective assessments of binding strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02428.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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