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  • 1
    Electronic Resource
    Electronic Resource
    RESTRUCTURED STEAKS MANUFACTURED FROM PRE-RIGOR BEEF OF VARYING PARTICLE SIZE (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Raw materials were removed from U.S. Choice Yield Grade 3 beef fore-quarters 1 h postmortem. Samples were flaked with an Urschel Comitrol 3600 as three sizes; small (head opening = 3.0 mm), medium (head opening = 6.1 mm) and large (head opening = 9.9 mm). Each flake size was formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP), converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 0 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblence and overall appearance. A 7-member panel evaluated tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Small flake particles contributed to improved color, cohesiveness and overall appearance. Particle size had minimal effects on muscle cut resemblence, cooking loss, shear values and all sensory attributes. Color degradation and oxidative rancidity increased with storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00801.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF ADJUNCTS ON RESTRUCTURED PORK (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Boneless pork shoulders were excised 24h postmortem, frozen, tempered, flaked and blended with one of the four formulations: (1) 1% NaCl and .25% sodium tripolyphosphate (STP); (2) .5% NaCl, .5% KCl and .25% STP; (3) 1% NaCl, .25% STP and .125% lecithin; or (4) .5% NaCl, .5% KCl, .25% STP and .125% lecithin. The blended samples were converted to restructured chops and stored at - 18C until evaluated at 5, 14 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Objective and subjective measurements of color and other visual traits revealed that storage time affected these traits more than the adjuncts; whereas, all treatments had a minimal effect on texture and juiciness. Increased frozen storage time and lecithin contributed to flavor degradation and increased TBA values. Further research is needed to determine the effect of varying amounts of lecithin on oxidative rancidity of restructured muscle foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00788.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    EDITORIAL (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1994.tb00531.x
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  • 4
    Electronic Resource
    Electronic Resource
    ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW (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: Dry curing of pork legs produces a product with unique flavor. However, the process is labor intensive and time consuming and is partially responsible for dry cured ham being less competitive in the marketing arena. Dry curing can be accelerated through production techniques such as tumbling, blade tenderizing, microbial inoculation, use of nitric oxide and processing as skinned and/or boneless legs. These techniques are discussed and the major benefits and limitations are noted. Although these processes can accelerate dry curing, more research is needed to determine the optimal conditions needed to expedite the dry curing process and ensure color uniformity and stability, aged ham flavor and sufficient weight loss to conform to regulatory requirements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1992.tb00472.x
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  • 5
    Electronic Resource
    Electronic Resource
    COMPARISON OF THE EFFECTS OF ACHROMOBACTER IOPHAGUS AND SPLENIC PULP ON COLLAGEN OF RESTRUCTURED BEEF (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Bacterial cultures (BC) of Achromobacter iophagus and bovine splenic pulp (SP) were evaluated for their ability to degrade collagen in a restructured product high in connective tissue. Effects of the BC (6.0% v/w) and SP (3% w/w) on collagen solubility, amino acid composition, thermal stability, and sarcoplasmic and myofibrillar protein extractability were determined. Results yielded increased (P 〈 0.05) collagen solubility of A. iophagus and splenic pulp treated samples over that of the high collagen (HC) control product. As a result of both treatments, collagen decreased (P〈 0.05) in denaturation temperature and enthalpies. Collagen from the BC samples exhibited decreased levels of hydroxyproline, glycine and proline which may be attributable to changes produced in collagen stability as determined by the collagen stability and denaturation temperature measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00359.x
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  • 6
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 9 (1998), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured pork chops were manufactured from the lean tissue of dressed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L*, a*, b* values, visual traits, sensory traits, shear force, pH, and percentage of moisture, fat, protein, protein solubility, and cooking loss. The CM samples were lighter colored (P〈0.05), exhibited less (P〈0.05) flavor intensity, had a higher (P〈0.05) pH, and sustained less (P〈0.05) cooking loss. No differences (P〉0.05) between the CM and C samples were found in juiciness, tenderness, Warner-Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee-Kramer shear force values. Results confirm that sow meat can be lightened without adversely affecting functional properties and taste attributes of restructured pork chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1998.tb00664.x
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  • 7
    Electronic Resource
    Electronic Resource
    QUANTITATIVE STUDIES OF PROTEOLYTIC AND LIPOLYTIC BACTERIA IN FROZEN MINCED BEEF AND HAMBURGER (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 9 (1998), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sixty frozen samples (30 hamburger patties and 30 minced meat) purchased from different retail markets in Ismailia, Egypt were examined for incidence of proteolytic and lipolytic bacteria. Mean values of proteolytic psychrophiles in the examined samples of hamburger and minced meat were 2×105 and 6×104, respectively. Lipolytic psychrophiles in hamburger were 8×105 and 3×105 in minced meat. Proteolytic mesophiles in hamburger and minced meat were 6×105 and 5×104, respectively. Mean values of lipolytic mesophiles were 5×104 for hamburger and 5×103 for minced meat. Proteolytic thermophiles in hamburger and minced meat were 3×103 and 103, respectively. Both proteolytic and lipolytic activities were exhibited by various bacteria that were identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1998.tb00649.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF COLLAGEN ADDITION ON THE FUNCTIONALITY OF PSE-LIKE AND NORMAL BROILER BREAST MEAT IN A CHUNKED AND FORMED DELI ROLL (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of muscle foods 16 (2005), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A Randomized Complete Block Design with six replications was utilized to test the treatment effects of raw material and the inclusion of chicken collagen on the protein functionality of chunked and formed chicken breast manufactured from 100% pale, soft, and exudative like (PSE-like) and 100% normal broiler breast with either 0 or 1.5% collagen. Inclusion of collagen was effective in decreasing cooking loss and increasing protein–protein bind. Differences (P 〈 0.05) revealed that collagen inclusion caused PSE-like meat to have lower cooking loss. Collagen addition also increased (P 〈 0.05) bind so that the PSE-like treatment was not different from the normal treatment with collagen added. However, PSE-like with no collagen had lower (P 〈 0.05) protein–protein bind (kg) than normal meat with collagen. These results reveal that addition of chicken collagen has the potential to improve quality characteristics of chunked and formed deli rolls formulated from both PSE-like and normal raw material.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2004.08104.x
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  • 9
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF PORK WITH DOCOSAHEXAENOIC ACID SUPPLEMENTED IN THE DIET (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 13 (2002), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The omega-3 fatty acid, docosahexaenoic acid (DHA) was added to the basal diet of market pigs at 0, 0.125 and 0.250 kg/pig for 22–42 days. There were three consecutive pens per block with 10 blocks for a total of 30 pens assigned to each treatment group. No differences were found in off-flavor, juiciness, and overall flavor of the semimembranosus muscle and cured bacon among the three treatment groups. Furthermore, weight loss during storage and cooking did not differ among the three treatments. Objective evaluation results for oxidative rancidity did not differ between hams from control pigs and those from pigs receiving 0.250 kg/pig DHA. Shear force of cured bacon did not differ among the three treatments. These data suggest that DHA, when fed at 0.125 and 0.250 kg/pig, causes no adverse effects on carcass characteristics, sensory attributes, and tenderness of market size pigs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2002.tb00334.x
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  • 10
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE DIETARY SUPPLEMENTATION OF VITAMIN E AFFECTS THE PEROXIDE VALUE OF SUBCUTANEOUS LAMB FAT (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 12 (2001), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lipid oxidation is a major problem causing flavor deterioration in meat products. The objective of this research was to utilize an iodometric peroxide value method (PV) to analyze the effects of dietary Vitamin E on lipid oxidation of subcutaneous lamb fat. Peroxide value analyses demonstrated lower lipid oxidation in the fat from animals fed 300 IU (7 days and 21 days) of Vitamin E than in the fat from animals fed diets supplemented with 15 IU (control) (P 〈 0.05). At 9 and II days of storage, PV analyses also demonstrated a greater rate of increase (P 〈 0.05) in lipid oxidation in fat from lambs fed control diets than in fat from animals fed 300 IU of Vitamin E. Results indicate that higher dietaty Vitamin E for either 7 days or 21 days antemortem reduced the rate and initiation of lipid oxidation in subcutaneous lamb fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2001.tb00691.x
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