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  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of the Tenderness of Beef Top Sirloin Steaks (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: Top sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05412.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Palatability of Chilled and Frozen Beef Steaks (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 effects of a split, split plot design, with marbling degree within USDA Choice quality grade as the whole plot, and storage system (chilled with 13 or 20 days postmortem aging or frozen with 7 or 14 days postmortem aging) and blade tenderization (once or twice) as the split plots on palatability and cooking characteristics of beef top loin (TL) and center-cut, top sirloin (TS) steaks were determined. Marbling degree within the Choice quality grade had no effect on sensory or cooking characteristics of either steak. Storing TL steaks frozen rather than chilled adversely affected flavor intensity and cooking losses. Palatability of TS steaks was much lower than for TL steaks. These data will provide the foodservice industry with more specific guidelines for product processing specifications.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06748.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Evaluation of Fresh Vacuum-Packaged Beef Steaks Coated with an Acetylated Monoglyceride (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: Fresh beef loin steaks were coated with 3% (w/w) acetylated monoglyceride (DFG), vacuum-packaged and held at 2 ± 2°C for weekly evaluation during a 49-day storage period. When compared to control steaks, DFG had little effect on lean color, surface discoloration, overall appearance, moisture, pH, and sensory characteristics. DFG maintained an acceptable fat color longer and tended to reduce purge and microbial counts (aerobic, APT, and coliform) during storage. After 49 days, Lactobacillus cellobiosis was the dominant microorganism on treated and control steaks. The uncharacteristic aroma, oily coating and cost of application might outweigh the benefits derived from the use of DFG as an edible coating on steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08935.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks (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: Subcellular distribution of cholesterol (membrane versus storage components) within muscle and adipose tissue of raw and cooked beef longissimus steaks from three quality grades and three subcutaneous fat trim levels was determined. In muscle tissue, 60–80% of total cholesterol was located in the membrane component while the storage component contained 20–40%. In adipose tissue, the membrane fraction contained 8–12% of total cholesterol while the storage fraction contained 88–92%. Cooking caused a significant change in cholesterol distribution between membrane and storage sites of adipose tissue. Quality grade affected (P 〈 0.05) subcellular distribution of cholesterol within muscle tissue, while subcutaneous fat trim level affected (P 〈 0.05) cholesterol distribution within adipose tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08939.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Assessment of Methodologies for Calorimetric Cholesterol Assay of Meats (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: The objective of this study was to assess the critical factors influencing the values for meat cholesterol determined colorimetrically. Procedure variations tested included: no saponification of total lipid extract before color development; with 15 min saponification at 80°C, with or without antioxidant protection; and with 60 min saponification at 80°C, with or without antioxidant protection. Without the saponification step, meat cholesterol values were overestimated. Samples with a large percentage of unsaturated fatty acids yielded higher cholesterol values when lipid extracts were saponified without antioxidant protection than with. Meat cholesterol values obtained by the procedure involving 15 min saponification with antioxidant protection were similar to those obtained by a commonly used gas chromatographic procedure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07804.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Relationship of USDA Maturity Groups to Palatability of Cooked Beef (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: In comparison to carcasses of B, C or E maturity, carcasses of A maturity produced broiled steaks which: (a) had higher (P 〈 0.05) palatability ratings in 62 to 86% of comparisons, (b) were decidedly less variable (C.V.), (c) were more likely to be assigned high (≥ 6.00) and less likely to be assigned low (≤ 2.99) sensory panel ratings, and (d) were more likely to have low (≤ 3.63 kg) and less likely to have high (≥ 6.35 kg) shear force values. Position within the A or A + B maturity group(s) explained 0–4% (loin steaks) and 10–18% (round steaks) of the observed variation in overall palatability ratings and/or shear force values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07627.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF (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: The objective of this study was to evaluate the effect of mechanical desinewing (a new process whereby the major portion of the sinew or connective tissue and foreign particles is removed) vs grinding on textural properties of comminuted beef. Desinewing generally improved textural properties of beef patties with greatest effects on meat from mature animals. The 0.19 cm desinewing head was superior to 0.25 or 0.32, but further research is needed to refine head selection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02530.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    What do we need for a value-based beef marketing system?
    Amsterdam : Elsevier
    Meat Science 36 (1994), S. 19-27 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(94)90030-2
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Comparison of methods for measuring sarcomere length in beef semitendinosus muscle
    Amsterdam : Elsevier
    Meat Science 5 (1981), S. 261-266 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(81)90016-4
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    Paper (German National Licenses)
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissues
    Amsterdam : Elsevier
    Meat Science 24 (1988), S. 249-260 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(88)90038-1
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    Paper (German National Licenses)
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