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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF AN AUTOLYZED YEAST ON PHYSICAL AND SENSORY PROPERTIES OF FRANKFURTERS (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: Three experiments were conducted to determine effects of autolyzed yeast on frankfurter firmness, flavor, and yields. Smokehouse yields of laboratory prepared frankfurters (Experiment #1) were not affected (P 〈 0.05) by addition of autolyzed yeast (1%). Commercially produced frankfurters containing 0%, 1.0%, or 1.5% yeast (Experiment #2) or 0%, 0.75% or 1.0% yeast (Experiment #3) were subjected to sensory and yield evaluations. Frankfurters from Experiment #2, with 1% autolyzed yeast were more firm (P 〈 .10) than control frankfurters. Frankfurters from Experiment #3 with 0.75% and 1.0% autolyzed yeast were more firm (P 〈 .01, P 〈 .10) than controls. Vacuum packaged frankfurters containing yeast (Experiments #2 and #3), held 2, 4, or 6 weeks at 2–5°C, had less purge than their respective controls. Autolyzed yeast appeaers to enhance frankfurter flavor and firmness while reducing purge in vacuum packaged product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00792.x
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  • 2
    Electronic Resource
    Electronic Resource
    CHEMICAL, COOKING AND TEXTURAL PROPERTIES OF SEMIMEMBRANOSUS, SEMITENDINOSUS AND BICEPS FEMORIS MUSCLES OF PORK (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 7 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The chemical, cooking and physical properties of semimembranosus, semitendinosus and biceps femoris of ham were determined. Significant differences in fat content of muscle and force required to penetrate the ham samples from the three muscles were found. No significant differences among three muscles in other properties were noted. A statistically significant correlation (r=-0.54) existed between the fat content of muscle and force required to penetrate the ham sample. Expressible juice from the muscles was significantly related to the cook loss and yield of hams. The moisture content of hams was also negatively related to the expressible juice. The possible mechanisms for these correlations are related to the ability of porcine muscles to chemically bind moisture during the cooking processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb01059.x
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  • 3
    Electronic Resource
    Electronic Resource
    THE EFFECTS OF MEAT TYPE AND FORMULATION ON THE PHYSICAL PROPERTIES AND SENSORY CHARACTERISTICS OF NONSPECIFIC MEAT LOAVES (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Processing and sensory characteristics of meat loaves prepared from CB, CBS, HB and HBS meats and formulated with varying levels of fat (30 and 40%) and added water (120 and 130%) were evaluated. Muscle pH values were observed to be the highest for HB raw materials and lowest for CBS materials. Loaves prepared from HB and HBS meats exhibited less cook loss. Higher levels of added water resulted in a greater amount of fat and moisture loss during cooking. Loaves formulated at the 30% fat level exhibited a more desirable color and were superior in sensory characteristics when compared with loaves formulated to the 40% fat level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00720.x
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  • 4
    Electronic Resource
    Electronic Resource
    THE EFFECTS OF SOLUBLE AND INSOLUBLE COMPONENTS OF BEEF SKELETAL MUSCLE ON THE STABILITY OF MEAT BATTERS (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of soluble and insoluble components of beef skeletal muscle were examined by incorporating these fractions into batters made from beef heart and beef skeletal muscle and measuring the stability of these batters. In both types of batters, the homogenate residues promoted stability. Removal of salt from these residues decreased or removed their ability to stabilize the meat batters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00841.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF BRIEF EXPOSURE OF HIGH INTENSITY ULTRAVIOLET LIGHT ON MICROBIAL SURVIVAL AND GROWTH RATES AND FORMATION OF OXIDATIVE RANCIDITY IN BEEF AT THE RETAIL LEVEL (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tissue samples of kidney adipose tissue and semitendinosis muscle were exposed to various does of UV light. Exposure times were varied from 30 to 120 s while the light intensities were varied from 200 to 4000 microwatts per cm2. Naturally occurring bacterial flora and inoculum were both utilized. For all exposure times and intensities observed, no significant extension in shelf-life was noted. It appears that the exposure times and intensities used did not accelerate the formation of oxidative rancidity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00729.x
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  • 6
    Electronic Resource
    Electronic Resource
    THE EFFECT OF VARIOUS LEVELS OF ADDED SODIUM CHLORIDE AND POTASSIUM CHLORIDE ON THE CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PRECOOKED, RECOMBINED BEEF CHUCK ROASTS (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial beef chuck tenders were processed into recombined roasts utilizing salt or Morton's® Lite Salt (43% NaCl, 57% KCl) according to treatment (100% salt, 70% salt—30% lite salt, 30% salt—70% lite salt or 100% lite salt). Roasts were cooked to an internal temperature of 68°C. Percentages of water and protein were relatively constant across treatments and as fat percentages increased (P 〈 0.05) so did caloric content. As the level of lite salt increased, the percentage extractable potassium also increased. Cooking loss was not affected by treatment. Treatment 1 (100% salt) was harder and less tender (P 〈 0.05) than the other treatments; while juiciness, flavor and overall palatability were not affected by treatment. Results of this study suggest the feasibility of substituting lite salt for salt in these types of value added, precooked products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00329.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECTS OF TALLOW SUPPLEMENTATION ON BEEF LONGISSIMUS FATTY ACID DISTRIBUTION (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 11 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fatty acid (FA) distribution of the longissimus muscle from steers supplemented with either 0, 4 or 6% tallow for 45 and 75 days were evaluated. Primal ribs were removed (48h, PM), vacuum packaged and stored 21 days at 0 C. After storage, ribs were blast frozen (-32 C) and then stored at -23C until analyses. A significant interaction between level of tallow (LOT) and time on feed (TOF) for the percentage of myristoleic (C 14:1), palmitoleic (C 16:1), linoleic (C 18:2), and linolenic (C 18:3) was present in the longissimus subcutaneous fat. Tallow feeding (4%) for 45 days increased the percentage of C 14:1 and C 16:1 while decreasing the percentage of C 18:2 and C 18:3 when compared to the 0 and 6% tallow diets at 45 days. Treatments had no effect on any other FAs detected in the longissimus subcutaneous fat (P〈.05). Among the longissimus intramuscular FAs there was an interaction (P〈.05) between the LOT and TOF. The percentage of C 14:1, oleic (C 18:1) and C 18:2 was greater for the 4% tallow diet at 45 days than either the 0 or 6% diets at 45 days. TOF increased the percentage of myristic (C 14:0) and n-pentadecanoic (C 15:0) while decreasing the percentage of stearic (C 18:0) and n-nanodecanoic (C 19:0, P〈.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00897.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF LATE CASTRATION AND FEEDING TIME ON BOVINE MUSCLE QUALITY (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: Hereford bulls were late castrated by emasculation at approximately 1 year old or left intact, and fed for 0, 60 or 90 days before slaughter to evaluate various traits of the M. longissimus. More days on feed resulted in increased carcass weight, fat thickness, USDA quality grade, ribeye area and percentage kidney, pelvic and heart fat, with no difference from late castration. Percentage of soluble collagen was highest for M. longissimus steaks from the 60 day feeding group, and lowest among those fed 90 days. Steaks from the controls were lighter colored while those from steers fed 60 days were the most red. No sensory differences occurred except for off-flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00353.x
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  • 9
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water (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 acceptability of low-fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15, 25 and 35%) and two levels of added water (3 and 13%) were stratified across two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low-fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05192.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Cured Pork Bellies (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 effects of accelerated and conventional processing systems on the physical and sensory characteristics of cured pork bellies were investigated using three accelerated processing systems. Accelerated processing, with or without electrical stimulation, was effective in producing bellies and bacon strips equal to or superior to those which were conventionally processed. Non stimulated accelerated processing samples were evaluated as being less crispy than other treatments. Rapid chilling in conjunction with accelerated processing, with or without the aid of electrical stimulation, can produce cured bellies as well as bacon slices that are comparable in all traits with bellies from conventionally processed carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07873.x
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