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  • 1975-1979  (6)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES (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: Ground beef patties were formulated with 20% fat, formed on a pattie machine at 113g each (4/lb) and frozen either by liquid nitrogen or liquid carbon dioxide in a cryogenic tunnel at -74°C or by a walk-in mechanical freezer at -29°C. Composition, TBA numbers, shrinkage and taste panel scores evaluated at 0, 30, 60, 90 and 120 days after manufacture showed a significant reduction in quality for the mechanically frozen patties when compared with the cryogenic methods. There was no difference between liquid nitrogen and liquid carbon dioxide for quality retention by ground beef patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02435.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    INFLUENCE OF SODIUM ERYTHORBATE ON COLOR DEVELOPMENT, FLAVOR AND OVERALL ACCEPTABILITY OF FRANKFURTERS CURED WITH REDUCED LEVELS OF SODIUM NITRITE (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: Frankfurters were cured with various levels of sodium nitrite and sodium erythorbate and evaluated by a consumer taste panel. Color, flavor and overall acceptability decreased with decreasing nitrite concentrations. Flavor and acceptability of frankfurters were increased by the use of erythorbate but only at low (below 52 ppm) concentrations of sodium nitrite.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12681.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Pork loins from carcasses weighing 68–75 kg were compared for quality characteristics. A total of 120 loins, with equal numbers of pale and watery, normal and dark colored loins, were evaluated. Pale chops had a significantly higher cooking loss than normal or dark colored chops. The consumer panel scored the pale chops significantly lower in organoleptic acceptability than normal or dark chops. The trained panel gave a similar rating for the organoleptic evaluation. When the consumer panel selected pork chops from a retail display case, the normal colored chops received the highest rating and the pale, watery chops the lowest. The pale chops were the most unstable and developed a greenish-gray cast after 2–3 days' storage. The normal colored chops had significantly more intramuscular fat and less protein than either pale or dark chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00685.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    STORAGE STABILITY, PALATABILITY AND HISTOLOGICAL CHARACTERISTICS OF MECHANICALLY TENDERIZED 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: USDA Choice and Utility grade boneless beef loins were used to determine the palatability, bacteriological and histological characteristics of steaks mechanically tenderized. There was a significant improvement in taste panel ratings of tenderness for the Utility tenderized steaks, but only a small improvement (P 〉 0.05) for the Choice tenderized steaks. None of the total aerobic bacterial surface counts or the interior counts for total aerobic, psychotropic or anaerobic bacteria was significantly different, between tenderized and nontenderized steaks compared at 1, 2, 5 and 10 days of storage at 5°C. Histological studies showed a definite pattern of blade penetrations in the tenderized samples at low magnifications. At very high magnifications, the muscle fibers were torn and fragmented by the blade rather than evenly cut.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09100.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF COMPOSITION AND METHOD OF FREEZING ON MICROBIAL FLORA OF GROUND BEEF PATTIES (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: This study was designed to evaluate effects of meat composition and freezing by conventional or cryogenic methods on microbial numbers and types in beef patties. Beef patties of different fat content or containing soy protein were frozen by liquid nitrogen, liquid carbon dioxide, or by mechanical freezing and stored at – 18°C for 5 months. Cryogenic freezing produced significantly greater reduction in total viable mesophiles and paychrotrophs than did mechanical freezing. Patties containing 30% fat provided greater survival than observed with 20% fat or added soy protein. After frozen storage, predominant flora consisted of species of Moraxella-Acinetobacter (42%) and Pseudomonas (32%). The former group was favored by mechanical freezing, but a greater proportion of Pseudomonas app. survived cryogenic freezing than mechanical freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03787.x
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF PREPROCESSING BELLY TEMPERATURE AND PUMPING PRESSURE ON BACON YIELDS, SALT RESIDUAL AND ORGANOLEPTIC QUALITY (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: Forty fresh pork bellies similar in weight and chemical composition were randomly assigned to four preprocessing belly temperature groups, 4.4, 10.0, 15.6, 21.1°C before being injected with brine at either 50 or 70 psi (344.7 or 482.6 kPa) pumping pressure. Increasing belly temperature and pumping pressure significantly increased pumped and final yields but similarly increased processing loss. Pumping pressure was significantly correlated with total salt residual, salt in lean, salt in fat and taste-panel ratings for flavor, saltiness and overall acceptability. Temperature had no significant effect on taste-panel evaluations but showed some significance on salt residual at the higher two belly temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15253.x
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    Paper (German National Licenses)
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