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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF ADJUNCTS ON THE COLOR STABILITY OF BOLOGNA AND FRESH BEEF SAUSAGES (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 8 (1997), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Alpha tocopherol (a-T), sodium tripolyphosphate (STPP), ascorbic acid (AA), copper gluconate (CG), sodium suljite (SS), sodium erythorbate (SE), citric acid (CA) and tetrasodium pyrophosphate (TS) were added in various combinations to formulations of fresh beef sausage and bologna. Fresh beef sausages containing SS had higher (P 〈 0.05) Hunter a* values during storage under light at 4C. Bologna containing AA + CG had higher (P 〈 0.05) Hunter a* values, lower (P 〈 0.05) Hunter L* and b* values and hue angle, and a slower (P 〈 0.05) decline in a* and increase in b* values and hue angle during storage. Bologna containing AA + CG had a lower (P 〈 0.001) cook yield and higher (P 〈 0.05) compressive strength. Bologna containing phosphates had a higher cook yield and pH, and lower (P 〈 0.05) compressive strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00727.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Post-exsanguination Infusion of Ovine Carcasses: Effect on Tenderness Indicators and Muscle Microstructure (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: Lambs were assigned to 3 treatment groups: control (Ctr), infused with 10% volume (by wt) of a tenderizing blend (NCa), and NCa plus 0.015M CaCl2 (WCa). Compared to Ctr and WCa, NCa-treated samples had lower shear force values (P 〈 0.05) and higher percent change in myofibrillar fragmentation index (P 〈 0.05). SDS-PAGE of infused samples revealed the appearance at 24 hr postmortem of 22-30 kd protein components. Scanning electron micrographs of NCa myofibrils showed they were more fragmented, fractured, or split and had wider interfibrillar spaces compared to Ctr and WCa. The fracture plane of muscles immediately postmortem was along the endomysial-sarcolemmal sheath, while at 24 hr postmortem the sheath was weakened enough for the fracture to occur along the surface of the myofibrils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb06844.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Fe2+, Salt, Cooking and Shredded CoffiR on Thiobarbituric Acid (TBA) Numbers in Ground Beef (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: Presence of ferrous iron (Fe2+) and/or salt (NaCl) in ground beef followed by cooking and storage resulted in marked increases in lipid oxidation as measured by TBA values. Addition of an edible collagen film (CoffiR) to minced fresh beef did not influence TBA values. Cooking fresh ground beef resulted in lowering of TBA values (when compared to raw beef), but TBA values increased more rapidly and to a greater extent in cooked beef than in raw samples during 7 days refrigerated storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08004.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Optimum Time for Using Chilled Beef in Gelled Products (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 functional properties of beef semitendinosus muscle stored at −1 °C for 4 wk were determined. Total protein and myofibrillar protein solubilities and malondialdehyde (MDA) content increased with time up to Week 3, and then started to decline (P 〈 0.001). Sarcoplasmic protein solubility decreased with time throughout the storage period (P 〈 0.001). Cooked batter gel stress, strain, yield, and emulsion stability increased with time for 3 wk and then declined on the fourth (P 〈 0.001). Meat stored chilled for 2 to 3 wk had the best gelling ability and thus potentially would provide the best raw material for gelled products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14134.x
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  • 5
    Electronic Resource
    Electronic Resource
    Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked Free-flow Mince (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Hot or cold boning and frozen or chilled storage of beef for 1 mo had no effect on sensory panel acceptability of soft beef jerky (easier to chew than traditional jerky) processed using a two step drying method and a frozen cooked free-flow mince (ground beef) made from the beef. For jerky, panel scores for texture and overall acceptability decreased with increased peak force and softness scores increased with increased final yield. Sensory panelists disliked the greyish-brown color of the cooked free-flow mince. The most acceptable free-flow mince was produced by cooking Alogs@ to 73°C, then mincing at –6°C. The degree of freeflowness and the amount of fines tended to increase with decreasing mincing temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15064.x
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    Paper (German National Licenses)
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