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  • 1
    Digitale Medien
    Digitale Medien
    Photomicrographic Studies of Dynamic Changes in Muscle Fiber Fragments. 1. Effect of Various Heat Treatments on Length, Width and Birefringence (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Photomicrographs were made of muscle fiber fragments as the stage of the microscope was heated from room temperature to 80°C, or as fibers were held at 37, 45, 53, 61, 69, or 77°C on the heated stage for an hour. The possible relationship of changes in width, length and in birefringence brought about by heating to loss of moisture, water-holding properties, loss of acidic groups, and changes in tenderness are discussed. Changes in width appeared to be related to changes in water-holding capacity. Changes in length and loss of birefringence were related to loss of acidic groups, to coagulation of proteins, to volume change in cooked meat, and to changes in tenderness.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03657.x
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  • 2
    Digitale Medien
    Digitale Medien
    EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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 study was designed to determine if two types of thermocouples give the same readings when placed in the same steak and if not, which thermocouple actually gives the more accurate temperature measurement. The larger thermocouple was made of 23 gauge (0.048 cm diam) copper/constantan wire; the smaller, 40 gauge (0.008 cm diam). Results indicate cooking times will be shorter in small steaks if the larger thermocouples are used. There is evidence the larger thermocouples conduct heat into small steaks whereas the smaller thermocouples do not; the smaller thermocouples give a better indication of the internal temperature of the meat than do the larger thermocouples.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12618.x
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  • 3
    Digitale Medien
    Digitale Medien
    EFFECT OF CARCASS SUSPENSION METHOD ON SENSORY PANEL SCORES FOR SOME MAJOR BOVINE MUSCLES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01401.x
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  • 4
    Digitale Medien
    Digitale Medien
    FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: 40 lambs were selected to vary in amount of finish for use in determining the mechanism by which fatness affects tenderness. Lambs with thick (n = 10), intermediate (n = 20) or thin (n = 10) finish were slaughtered, chilled at 1 ± 1°C and samples obtained from three muscles for chemical, histological, physical and organoleptic analyses. Subcutaneous fat was removed from one side of each carcass in the intermediate finish group to facilitate comparisons on a within-carcass basis. The data suggest that lamb carcasses which have increased quantities of fat (subjectively determined via live evaluations of finish or objectively determined via subcutaneous fat thickness measurements and marbling scores): (a) chill more slowly; (b) maintain muscle temperatures conducive to autolytic enzyme degradation for greater periods of time postmortem; (c) sustain less shortening of sarcomeres; (d) have muscles with lower ultimate pH values; (e) have less perceptible or softer connective tissue; and (f) are more tender than lamb carcasses which have limited quantities of fat. The data support the hypothesis that deposition of increased quantities of subcutaneous or intramuscular fat (particularly in carcasses with limited quantities of subcutaneous finish) increases tenderness via changes in postmortem chilling rate. An increased quantity of fat decreases the rate of temperature decline (either by insulation or via an increase in carcass mass), enhances the activity (or increases the duration of active proteolysis) of autolytic enzymes in muscle, lessens the extent of myofibrillar shortening and thereby increases the ultimate tenderness of cooked meat from a fatter carcass.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00717_41_4.x
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  • 5
    Digitale Medien
    Digitale Medien
    EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A study was conducted using two muscles of different connective tissue content [13.13 ± 3.11 and 2.47 ± 0.95 mg collagen/g of muscle for sternomandibularis (S) and psoas major (PM) muscles, respectively], which had shortened to various sarcomere lengths (1.35-2.6 μm and 1.7-3.25 μm for the S and PM muscles, respectively). Differences in structural preservation of the mitochondria, triads and Z-lines were noted for the stretched and contracted samples of both muscles. The difference in connective tissue of the two muscles was related to the differences in tenderness of these muscles at all sarcomere lengths. However, the difference in tenderness of these muscles was not constant at all sarcomere lengths, with the S muscle decreasing in shear force at a faster rate due to increasing sarcomere length. This phenomena is probably due to a toughening of both connective tissue and muscle fibers as the S muscle shortens, whereas, in the PM muscle, only the muscle fibers cause a toughening due to shortening. This study also indicates the effectiveness of using a trained sensory panel to detect connective tissue and muscle fiber tenderness separately.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00740_41_4.x
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  • 6
    Digitale Medien
    Digitale Medien
    EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb03402.x
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  • 7
    Digitale Medien
    Digitale Medien
    EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: A comparison of changes in tenderness in response to heat was made between meat from three animals that had one side suspended from the achilles tendon and the other side suspended from the obturator foramen. There was a decrease in tenderness due to heating muscles to higher internal temperatures as evidenced by higher shear force values and lower sensory panel scores for all muscles, except for shear of the longissimus, biceps femoris, and psoas major and ease of fragmentation for the longissimus and the gluteus medius. Analysis of the regression lines of shear and fragmentation versus mean temperature at a given cooking time indicated there was more toughening due to higher internal temperatures in a majority of muscles that were allowed to shorten than there was in those that had been prevented from shortening. These data indicate that muscles which are tenderized by prevention of shortening are less susceptible to toughening when cooked to greater degrees of doneness.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00632.x
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  • 8
    Digitale Medien
    Digitale Medien
    Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Six steaks from each of 24 loins (from electrically stimulated and control sides of each of 12 steers) were thawed to produce steak temperatures of 2, 7,13,14,18 or 26°C just prior to cooking. After cooking to 70°C steaks with a starting temperature of 26°C were 30% more tender than those with a starting temperature of 2°C. Electrical stimulation increased tenderness of steaks from all treatments (an average of 23%), and no interaction was found between electrical stimulation and starting steak temperature. Tenderness and cooking loss can be optimized by electrically stimulating carcasses and by starting cookery when steaks have high internal temperatures.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10158.x
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  • 9
    Digitale Medien
    Digitale Medien
    VARIATION AND REPEATABILITY OF AN UNTRAINED BEEF SENSORY PANEL (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Estimates were made of panel variation and of repeatability for an untrained sensory panel using beef loins as the test product. Prior to testing, the beef loins were placed in one of three groups (tender, intermediate, tough) based on Warner-Bratzler shear value. The sensory panel evaluated each steak for juiciness, tenderness, connective tissue amount, flavor desirability and overall desirability using an eight-point scale. The accuracy of the untrained panel was not different from the accuracy of trained sensory panels. A considerable amount of variation was observed for individual judges, but this did not affect the accuracy of the panel as a whole. The repeatability of the panel and of individual judges was used as a measure of precision. The repeatability of the whole panel was much higher than the repeatability of the individual judges. Tenderness was found to be the most repeatable palatability characteristic evaluated. The panel as a whole and each individual judge were more repeatable or precise in their evaluation of nine samples per session than three samples per session. This indicates that no panel fatigue occurred during this study. Repeatabilities for the panel and the individual judges were found to be higher for the tougher loins than for more tender loins.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09098.x
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  • 10
    Digitale Medien
    Digitale Medien
    COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02167.x
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