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  • 1
    Digitale Medien
    Digitale Medien
    Processing and Sensory Properties of Round Pork Bacon (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Pork bellies were cured and assigned to five treatments (n = 10). Round bacon was prepared from tumbled (T), macerated and tumbled (MT), emulsion-coated and tumbled (ET), or macerated, emulsion-coated and tumbled (MET) bellies and compared to control slab bacon. Treated bellies were rolled longitudinally and stuffed into fibrous casings. Bacons were smoked and cooked to 55°C. Few differences were observed between treatments for visual characteristics (binding, cured color, fat/lean ratio). Control slab bacon had greater (P 〈0.05) off-flavor intensity than all other treatments and MT had the highest (P 〈0.05) overall acceptability scores. Control slab bacon had lower slicing yield (P 〈0.05) than all other treatments.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08604.x
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  • 2
    Digitale Medien
    Digitale Medien
    Effect of Mixture and Storage on the Palatability of Beef-Turkey Patties (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Beef and turkey mixtures were formulated to contain 100/0, 80/20, 60/40, 40/60, 20/80 or 0/100% lean beef/lean turkey with a constant fat content. Sensory parameters and physical characteristics were measured to evaluate the product during storage. There were no differences (p〉0.05) in beef flavor between 80% and 100% beef products or between 0%, 20%, 40% and 60% beef patties. Juiciness scores were increased by adding turkey while texture scores were decreased. Similarly, 80% and 100% beef patties had greater (p〈0.05) hardness than other mixtures. Off-flavor scores were not affected by mixture although malonaldehyde content of cooked patties increased markedly as the percentage of turkey increased. In general, ground beef products containing between 20% to 80% turkey had similar sensory, storage and physical characteristics.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14033.x
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  • 3
    Digitale Medien
    Digitale Medien
    Chemical and Sensory Properties of Thirteen Major Beef Muscles (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Chemical and sensory properties of the following thirteen muscles from ten Angus steers were evaluated: semimembranosus, semitendinosus, adductor, biceps femoris, rectus femoris, gluteus medius, psoas major, longissimus - loin portion (LD-L), longissimus - rib portion (LD-R), triceps, infraspinatus, pectoral, and supraspinatus. Steaks (3.8 cm) were cooked to 70°C internally on open hearth grills for sensory evaluation. Muscles from the round and chuck, excluding the infraspinatus, were generally scored lower by the sensory panel than muscles from the loin and rib. The psoas major, LD-L, LD-R, and infraspinatus were more tender (P 〈 0.05) than seven other muscles; WBS values followed the same trend. Large ranges were observed among muscles for percent fat, sarcomere length, and total collagen.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12968.x
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  • 4
    Digitale Medien
    Digitale Medien
    BOUND WATER DETERMINATION USING VACUUM DIFFERENTIAL SCANNING CALORIMETRY (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY– Using a vacuum differential scanning calorimeter, it was possible to measure the relative bound water content of several food stuffs. Freeze-dried beef powder, freeze-dried whole egg powder, modified corn starch powder and non-fat dry milk were used. Results indicate that the relative bound water of food stuffs can be determined, but determination of total water from water binding energy will require further experimentation.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02040.x
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  • 5
    Digitale Medien
    Digitale Medien
    Taste Properties and Synergisms of Beefy Meaty Peptide (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (F〉0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (p〈0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (p〈0.05) from samples without BMP.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb12214.x
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  • 6
    Digitale Medien
    Digitale Medien
    Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Conventionally trimmed (0.6 cm) and completely trimmed (0 cm) prok chops were used to evaluate the effect of removing subcutaneous fat on lipid retention during broiling of pork. Composition of the lean portion of cooked chops was not affected by removal of external fat before cooking. Conventional chops contained 4.4% either extractable lipid and completely trimed chops contained 4.3%. Lipid retention was also the same at 94–99%. Recovery of moisture, protein, and lipid was 98–99%, using ether extraction or chloroform:methanol extraction. Therefore, the concept of lipid migration during cooking was not a tenable explanation for reports of lipid retention exceeding 100% during broiling of pork chops typical of those available to consumers.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08556.x
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  • 7
    Digitale Medien
    Digitale Medien
    Filamin inhibits actin activation of heavy meromyosin ATPase
    Amsterdam : Elsevier
    FEBS Letters 77 (1977), S. 228-232 
    Details
    ISSN: 0014-5793
    Quelle: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Thema: Biologie , Chemie und Pharmazie , Physik
    Materialart: Digitale Medien
    URL: http://linkinghub.elsevier.com/retrieve/pii/0014-5793(77)80240-8
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  • 8
    Digitale Medien
    Digitale Medien
    Hormonal Regulation of the Age-Associated Decline in Immune Function (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 496 (1987), S. 0 
    Details
    ISSN: 1749-6632
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Allgemeine Naturwissenschaft
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1749-6632.1987.tb35750.x
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  • 9
    Digitale Medien
    Digitale Medien
    Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Emulsion-coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P〈0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04305.x
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  • 10
    Digitale Medien
    Digitale Medien
    STEAMED BREADS MADE FROM COLORADO GROWN WHITE WHEATS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 22 (1998), S. 0 
    Details
    ISSN: 1745-4549
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Seven Colorado grown white wheats and a commercial all-purpose flour were used to prepare Chinese steamed bread. Steamed bread doughs were made from 41.8% flour (200g per batch), 0.7% instant active dry yeast, and 57.5% water. Steamed breads were evaluated for specific volume (cm3/g), color of crumb and crust, texture using a texture analyzer, and by a subjective sensory evaluation.Specific volume of steamed bread ranged from 3.3 to 3.6 cm3/g. There was no statistical significant difference in crust and crumb color among breads from all flour samples. Low peak force and area texture measurements which indicate softness, were correlated with high specific volume. Overall, the flours from Colorado grown white wheats were desirable for making steamed bread with one exception. The all-purpose commercial flour was found to be desirable for making steamed bread.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4549.1998.tb00803.x
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