Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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 ability of citric acid (0.1%, 0.2%, 0.3%) and sodium citrate (1.0%) to reduce the pink color defect induced with sodium nitrite (1 ppm, 5 ppm, 10 ppm) and nicotinamide (0.5%, 1.0%) in cooked, intact turkey breasts and ground turkey rolls was examined. Citric acid at 0.2% and 0.3% and sodium citrate consistently reduced natural or induced pink color in ground turkey rolls but had no effect on pink color of intact turkey breasts. Citric acid reduced pH and cooking yields, whereas sodium citrate did not. Therefore, sodium citrate may represent a viable option for use by poultry processors in reducing the occurrence of undesirable pink color in cooked, uncured, ground turkey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08259.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    PRERIGOR TREATMENT AND ENDPOINT TEMPERATURE EFFECTS ON U.S. CHOICE BEEF TENDERNESS (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 7 (1996), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bone and connective tissues at the 12th thoracic vertebra and round/loin junction on one side of each of three U.S. Choice beef carcasses were cut 90 min postmortem (prerigor treatment, Tendercut), while opposite sides served as controls. Effect of prerigor treatment was determined on 10-day aged Longissimus (LM), Rectus femoris (RF), and Biceps femoris (BF) steaks cooked to different endpoint temperatures (EPT: 65.6, 70.0, 76.7C). Treated RF steaks had higher (less perceptible) connective tissue scores than controls. Myofibrillar and overall tenderness in all treated muscles were not different (P〉0.05) than controls. Treated carcasses resulted in lower (P〈0.05) Warner-Bratzler peak force values for LM and longer sarcomeres for all muscles. Tendercut resulted in lower (P 〈 0.05) values for Lee-Kramer peak force (LM at 65.6C and 76.7C; RF at 65.6C) and total energy (LM at 70.0C and 76.7C) than controls. Tendercut did not affect the BF at any EPT.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1996.tb00586.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 5 (1994), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Muscles from ungraded (no roll) beef arm chucks of A maturity steer carcasses were removed at 1 and 24 h postmortem. High connective tissue and fatty portions were reduced to 3.0 mm particle size and other muscles were comminuted to 9.9 mm. These materials were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate, converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 3 and 7 days of storage for appearance and taste attributes by seven trained panelists. Objective measurements were taken for color and tenderness traits, collagen solubility and oxidative rancidity. Postrigor steaks experienced less (P 〈 0.05) oxidative rancidity development with superior tenderness ratings after 7 days of storage. Rigor state of raw materials had no effect (P 〉 0.05) on microbial growth, peak break force, color, overall appearance, flavor, and collagen solubility of samples with the same storage periods. Oxidative rancidity of prerigor samples increased (P 〈 0.05) with additional storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00548.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 3 (1992), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Exposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P 〈 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00473.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Particle Size and Mixing Time Effects on Sensory and Physical Properties of Low-fat, High-moisture Pork Frankfurters (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Changes in particle size affected measured characteristics more than changes in mixing time. Sensory results indicated that use of a 2.0 mm plate produced the coarsest (P〈0.05) product. CIE b* values decreased (〈0.05) as particle size was increased. Products produced with a 2.0 mm plate compared to a 1.4 mm plate had higher (P〈0.05) hardness values and total energy to shear. Particle size did not affect (P〉0.05) cooking loss, springiness, cohesiveness, or chewiness. Additional mixing tended to decrease sensory particle size and increase springiness and chewiness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05602.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Low-Fat, High-Moisture Frankfurters: Effects of Temperature and Water during Extended Mixing (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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 containing 15% fat and 25% added water were produced using conventional practice or minced meat batters were mixed for 30 min (extended mixing, EM) at 2 or 16°C with all or 30% of the formulation water. EM had minimal effects on yield, purge, and texture. Products were darker and less yellow than non-EM frankfurters. The lower mixing temperature resulted in firmer (P 〈 0.05) frankfurters. However, mixing temperature did not affect other properties. Time of water addition affected most properties. Frankfurters from treatments mixed with 100% of formulation water were firmer, darker, redder, less yellow, and required more extension to fracture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08162.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Characteristics of Low-fat Ground Beef Containing Texture-modifying Ingredients (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Dietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three-way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low-fat patties with ingredients. Texture modification of low-fat ground beef is possible with food-grade ingredients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05415.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Low-fat, High Added-water Bologna Formulated with Texture-modifying Ingredients (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Ingredients incorporated dry into 10% fat and 30% added-water bologna were: DuoFiber®, oat fiber, pea fiber, wheat starch, Firm-tex®, and isolated soy protein. Test bolognas were less firm than the high-fat control but more firm than the low-fat control. Fiber-containing bolognas were more grainy and less juicy than the high-fat control. Low-fat bolognas were darker red than high-fat bologna. DuoFiber and oat fiber had greater cooking losses than the low-fat control, but purge was reduced by all test ingredients, particularly Firm-tex. Lower vacuum level in packages also resulted in less purge. Test ingredients had beneficial effects on properties of low-fat, high added-water bologna, thus providing a way to alter product characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05347.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Low-fat, High-added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory Characteristics (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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 low-fat, high-added water bologna (10% fat-30% added water) had lower values for Instron TPA and tensile strength and higher values for cohesiveness, springiness, and cooking and purge losses than the control (30% fat-10% added water). Massaging of low-fat formulations tended to increase Instron TPA values compared with preblended or nonpreblended low-fat bologna. Low-fat products produced by massaging with all of the added water but none of the added fat had less purge during storage than low-fat treatments that were not massaged. However, none of the low-fat processing regimens produced bologna with sufficient water-binding capacity necessary to maintain cooking losses of less than 6% and purge accumulation less than 2%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06757.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Dairy proteins were evaluated for their ability to reduce pink color in ground turkey samples. Sodium nitrite and nicotinamide were added to induce pink color formation. Nonfat dry milk (NFDM) and 1 of the whey protein concentrates (WPC) reduced CIE a* values in samples containing 10 ppm sodium nitrite. All of the dairy proteins tested reduced CIE a* values in nicotinamide-treated samples. In samples prepared without nicotinamide or nitrite, only WPC reduced CIE a* values, while the other proteins tested had no effect or increased redness. NFDM or specific WPC proteins could be used to reduce the pink color defect and increase yield.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb16019.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...