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  • 1
    Electronic Resource
    Electronic Resource
    The chemistry of the light rare-earth elements as determined by electron energy loss spectroscopy (1996)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 68 (1996), S. 3817-3819 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The energy loss spectra of the rare earths are characterized by sharp M4,5 edges, the relative intensities of which are characteristic of the 4f-shell occupancy of the excited ion. For the light rare earths, the dependence of these relative peak heights on 4f-shell occupancy is quite pronounced. Thus they may be used to determine the oxidation state of the multivalent elements Ce and Pr. The second derivative of the spectrum is shown to be extremely sensitive to the chemical environment. Modern instrumentation and detection techniques allow the oxidation state of Ce and Pr to be determined even when they are present as only minor constituents. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.116627
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  • 2
    Electronic Resource
    Electronic Resource
    Microscopic Characteristics of Cooked Muscles Subjected to Stretch-Tension during Rigor (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Frozen sections, representing the entire cross-sectional area at the site of shear force determination, were prepared from cooked muscle samples previously subjected to two degrees of stretch-tension during rigor. Histological observations revealed very few consistent relationships between structure at the shearing site and shear force values. Sections prepared from control samples exhibited significantly greater total amounts of perimysial connective tissue than sections prepared from stretched samples. Stretched sections tended to show greater amounts of perimysial tissue denaturation as indicated by the degree of tissue granulation. These results suggest that a portion of the increased tenderness previously reported for stretched muscle samples may be accounted for by a mechanical thinning of connective tissues due to stretching which results in a decrease in force required for shearing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03656.x
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  • 3
    Electronic Resource
    Electronic Resource
    MECHANICAL PROPERTIES OF FISH AND BEEF GELS PREPARED WITH AND WITHOUT WASHING AND SODIUM CHLORIDE (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Excellent gels, as measured by fold test, were prepared from three species of fish without first washing the minced tissue. Dependent on species (red hake, cod, or winter flounder), excellent to adequate gels, as determined by the fold test, could be prepared from fish muscle without NaCl provided that the minced tissue was washed prior to gel formation. Postrigor beef formed inadequate gels while excellent to good gels could be produced from prerigor beef although salt was a requirement. The concentration of contractile proteins in fish gels was estimated and they did not appear to be a major factor determining gel quality. Soluble muscle protein did not appear to interfere with gel formation either. Percent expressible moisture, percent recovery, and modulus of deformability did not relate well to fold test scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00318.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Washing and Sodium Chloride on Mechanical Properties of Fish Muscle Gels (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Excellent gels, as measured by fold test, were prepared from three species of fish without washing if NaCl were added. Dependent on species, excellent to adequate gels could be prepared from fish muscle without NaCl, provided that the minced tissue was washed prior to gel formation. Red hake formed an excellent gel, cod formed a good gel, and flounder formed a fair gel in the absence of NaCl, as judged by fold scores of 5, 4, and 3, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08996.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Contralateral beef muscles were prepared in either a 60°C waterbath or a 94°C conventional oven. Waterbath cooked muscles were placed in nylon bags and evacuated prior to cooking; some samples were held in the bath for 2 or 4 additional hours after reaching ternal end-point temperature. Yields were greatest for waterbath prepared samples which were removed from the bath immediately upon reaching internal end-point temperature. Extended cooking times increased collagen solubilization and decreased yields, overall rareness, panel scores for juiciness and flavor and Warner-Bratzler shear values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13225.x
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  • 6
    Electronic Resource
    Electronic Resource
    LOW-TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF (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: Paired muscles were used to assess the merits of a water bath method for the preparation of rare beef as compared to a conventional oven using a long-time, low-temperature process. Samples prepared in a water bath were more uniformly rare in cross-section, had significantly greater cooked yields, and were significantly more tender than oven-cooked roasts. A sensory panel found water bath samples to be significantly more tender and preferred them overall to oven-cooked samples. In addition to the above advantages, the more rapid rate of heat penetration and the potential for reduced energy requirements suggest that the water bath procedure should be examined in greater depth with an eye towards more widespread use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09099.x
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  • 7
    Electronic Resource
    Electronic Resource
    Development of a Frankfurter Analog From Red Hake Surimi (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: The development of an essentially fat-free, frankfurter analog from red hake surimi is described. In consumer tests against four commercial brands of frankfurters, the analog competed well with a chicken frankfurter, but neither chicken nor fish achieved the levels of acceptance of beef-containing products. Warner-Bratzler shear measurements revealed significant changes in texture in the fish and chicken frankfurters during a 21day storage period at 2°C. The analog proved to have lower populations of certain microorganisms as compared to the other products tested. There was no spoilage detected in any of the products evaluated after 21 days at 2°C. The nutritional advantages of the analog are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13391.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Effect of Stretch-Tension During Rigor on Certain Physical Characteristics of Bovine Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— Seven pairs of muscle strips prepared from bovine longissimus dorsi muscles were subjected to two degrees of stretch-tension during rigor. Individual muscle fiber extensibility was determined and found to be significantly less in stretched muscle strips (P 〈 0.001). The average muscle fiber diameter was also significantly smaller in stretched muscle strips (P 〈 0.001). Tenderness of samples was determined objectively with an Allo-Kramer Shear Press. Significantly less force was required to shear samples from the stretched muscle strips in five of seven trials (P 〈 0.01). The inconsistent results obtained in two of the tenderness trials are explained on the basis of uneven heat penetration during cooking due to changes in volume resulting from stretch treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00827.x
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  • 9
    Electronic Resource
    Electronic Resource
    Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: SUMMARY: Shear strength, sarcomere length and protein solubility were studied in rabbit longissimus dorsi allowed to pass through rigor in free and stretched physical states. Stretched muscles were significantly more tender as evidenced by lower shear values. They also exhibited significantly longer sarcomeres as compared to their paired controls allowed to pass through rigor without restraint. Greater amounts of total protein were extracted from stretched muscles in all trials except one. Significantly greater amounts of actomyosin were extracted from stretched muscles in all trials. The actomyosin results were unexpected since it has been suggested by several workers that actomyosin formation is directly related to toughness in muscle. Some possible explanations for the results obtained in this study are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12379.x
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  • 10
    Electronic Resource
    Electronic Resource
    On entrainment and vertical mixing instably stratified fjords
    Amsterdam : Elsevier
    Estuarine and Coastal Marine Science 12 (1981), S. 461-469 
    Details
    ISSN: 0302-3524
    Keywords: Froude number ; drag coefficients ; entrainment ; fjords ; mixing ; shear stress
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Geography , Geosciences
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0302-3524(81)80005-9
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