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  • 1
    Electronic Resource
    Electronic Resource
    LIPIDS IN SUBCUTANEOUS TISSUES AND LONGISSIMUS MUSCLES OF FEEDLOT AND GRASS-FED EWES (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: Subcutaneous and intramuscular lipids from feedlot-and grass-fed ewes were studied to determine if diet would influence fatty acid composition of these older animals. Subcutaneous lipid of ewes from the feedlot-fed group contained more 4-methyl branched acids, less iso and anteiso branched acids, less stearic acid and more octadecenoic acid than grass-fed ewes. Only small amounts of medium chain acids (10–15 carbons) were noted in longissimus muscle lipids from both dietary groups and essentially all of them were in the triglycerides. Lipids in longissimus muscle of feedlot ewes contained more monounsaturated and less polyunsaturated acids and this was due to higher levels of triglycerides in longissimus lipid of feedlot-fed ewes. Approximately three times as much high melting stearic acid was present in subcutaneous lipid of both dietary groups of ewes as has been noted in subcutaneous lipid of lambs. Reduction of high melting stearic acid in mutton fat by a short grain feeding period should make mutton more acceptable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00853.x
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  • 2
    Electronic Resource
    Electronic Resource
    THE RELATIONSHIP OF FATTY ACID COMPOSITION AND CARCASS CHARACTERISTICS TO MEAT FLAVOR IN LAMB (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 5 (1982), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationship of 20 fatty acids and carcass quality characteristics to meat flavor in lamb was studied. Subcutaneous fat samples obtained from 64 lamb carcasses were analyzed for fatty acid composition. A taste panel evaluated flavor of a ground lean-fat mixture of meat. Flavor was most highly correlated with amounts of fatty acids 18:1 and 18:3 (r =—0.33 and r = 0.33, respectively). The remaining fatty acids were not associated with flavor. Quality grade, carcass weight, fat softness, maturity and fat color were not associated with lamb flavor. Carcass softness was not associated with quality grades. Greater quantities of 17:0, 18:1, and 18:2 were associated with increased carcass fatness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1982.tb00744.x
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  • 3
    Electronic Resource
    Electronic Resource
    High Density Lipoproteins and Atherosclerosis (1980)
    Palo Alto, Calif. : Annual Reviews
    Annual Review of Medicine 31 (1980), S. 97-108 
    Details
    ISSN: 0066-4219
    Source: Annual Reviews Electronic Back Volume Collection 1932-2001ff
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1146/annurev.me.31.020180.000525
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Cooking Method on the Texture of Epimysial Tissue and Rancidity in Beef Roasts (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Twelve top round roasts from two Utility-grade cows were randomized and cooked by microwave, convection or conventional methods after epimysial tissue had been inserted into each roast. The freshly cooked and stored roasts were evaluated for rancidity using three TBA methods, and textural determinations were made on epimysial tissue. TBA numbers increased from day 0 through day 11. Shear values for epimysial tissue from 8-year old animals cooked by microwave tended to be lower than those for tissues cooked by convection or conventional methods, but no differences in cooking method were observed for tissue from l-year old animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11230.x
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  • 5
    Electronic Resource
    Electronic Resource
    Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning (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: Lipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07694.x
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  • 6
    Electronic Resource
    Electronic Resource
    Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Marrow from cervical, lumbar and femur bones of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass-fed animals averaged 119.6 mg/100g and marrow from grain-fed animals averaged 150.6 mg/100g marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/100g marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/100g tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04485.x
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  • 7
    Electronic Resource
    Electronic Resource
    Intramuscular Lipids and Triglyceride Structures in Range and Feedlot Steers (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Longissimus muscle of feedlot steers contained less moisture and more triglycerides (TG) but similar amounts of cholesterol and lipid phosphorus when compared to muscle of range steers. A 100-g portion of the muscle from feedlot steers provided more of all fatty acids analyzed except iso- and anteiso-tridecanoic and pentadecanoic acids (br 13:0, br 15:0) and octadecatrienoic acid (18:3). Structures of the intramuscular TG were not influenced by dietary treatment. Medium chain saturated acids (10:0 to 15:0) were distributed throughout all 3 positions, 16:0 predominated in the sn-1 position, 18:0 and 20:0 in the sn-1 and sn-3 positions. Br 13:0 and br 15:0 predominated in the sn-2 position and were essentially absent from the sn-3 position. Monounsaturated acids, with the exception of trans octadecenoic acid (trans 18:1), were found mainly in the sn-2 and sn-3 positions. Trans 18:1 predominated in the sn-1 and sn-3 positions thereby resembling a long chain saturated acid, Octadecadienoic acid (18:2) and 18:3 were about equally divided between positions sn-2 and sn-3. Tram 18:1 comprised 1.9 and 1.3% of total intramuscular fatty acids from range and feedlot steers, respectively. The structures of intramuscular TG, with respect to 18:2 and saturated acids, did not resemble those of native peanut oil which has been reported to be more atherogenic than randomized peanut oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04166.x
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  • 8
    Electronic Resource
    Electronic Resource
    PORPHYRINS IN MUSCLE AND RED BONE MARROW 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: A method for the determination of total porphyrins in beef biceps femoris and semitendinosus muscles, in beef red bone marrow and in lamb biceps femoris and semitendinosus muscles is reported. Tissues of decreasing levels of porphyrins were: red marrow, beef biceps femoris, beef semitendinosus, lamb biceps femoris, lamb semitendinosus. Protoporphyrin was the major, if not only, porphyrin present in the muscle and marrow samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02373.x
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  • 9
    Electronic Resource
    Electronic Resource
    Qualities of Chunked and Formed Lamb Roasts (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Influence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated. Roasts with 0.5% NaCl had significantly (P〈0.05) lower juiciness and flavor scores than roasts containing 1.0-2.0% NaCl. Muscle chunk separation was more extensive and Instron breaking strength values were lower at the 0.5% NaCl level. Roasts containing 30% MSL were more tender and juicy than roasts containing 10% MSL and they had less cook loss. Soy-extended roasts had less desirable juiciness, flavor and texture scores and were lower in fat and lighter in color than control roasts or roasts containing dried skim milk. All roast formulations had TBA values below 1.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14994.x
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  • 10
    Electronic Resource
    Electronic Resource
    Restructured Mutton Roast Quality (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 influence of monosodium glutamate (MSG) and lamb on characteristics of restructured mutton roasts was evaluated. The status of pyridinoline (a trivalent collagen cross-link) in epimysial and muscle tissues of lambs and ewes was also investigated. Addition of MSG (0.2%) did not significantly alter restructured mutton roast flavor. Restructured roasts made with mutton had higher (P〈0.05) cook losses and Warner-Bratzler shear values, and inferior binding characteristics when compared to roasts made with lamb, and roast characteristics improved linearly with increasing levels of lamb. Pyridinoline content was higher in mutton than lamb. The greater amounts of pyridinoline may be partially responsible for the lower quality restructured mutton roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06593.x
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