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  • 1
    Electronic Resource
    Electronic Resource
    COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS (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: Cooking times and losses were monitored during cooking often each of eight kinds of lamb roasts. Roasts were cooked (163°C oven, not preheated) to be rare (60°C), medium (70°C) or well done (77°C). Cooking times and cooking losses significantly increased with increasing degrees of doneness. Cooking time recommendations were made based on the data. In a second study, cooking times, cooking losses and energy consumption were monitored during cooking of 100 each of boneless legs and boneless shoulder roasts. Ovens were either non-preheated or preheated and roasts were fresh, frozen, thawed 12 h at 21°C, thawed 24 h at 1°C or thawed by microwaves. Gas consumption was slightly less for boneless shoulders roasted in non-preheated ovens (21.2 cu. ft.) than for those roasted in preheated ovens (22.6 cu. ft.). Cooking times and losses were lower for fresh boneless shoulders and leg roasts versus those in the frozen or frozen-thawed treatments. Statistically significant differences in gas consumptions for the five treatment groups were observed, but differences in cost of purchased energy were negligible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00834.x
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  • 2
    Electronic Resource
    Electronic Resource
    RESEARCH NOTE PROPERTIES OF RESTRUCTURED-PRECOOKED BEEF ROASTS (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: Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3-hole kidney-shaped plate. All roasts were precooked, stored at -17°C for 10-14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P〉0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P〈0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P〈0.05) any of the properties determined.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00839.x
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  • 3
    Electronic Resource
    Electronic Resource
    Combining Aqueous Extraction and Membrane Isolation Techniques to Recover Protein and Oil from Soybeans (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: Two relatively new protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a single isolation procedure to produce protein and oil food products from undefatted soybeans. Three lots of soybeans were processed using aqueous extraction, centrifugation and industrial ultrafiltration membranes to obtain either a full-fat, low-fat or intermediate-fat product and an oil cream. Proximate and amino acid analyses, nitrogen solubility profiles, and storage tests were made on spray dried products. Mean membrane permeation rates achieved ranged from 20–42.6 gfd. Protein products possessed high nitrogen solubilities below pH 3.5 and above pH 7, and were desirably light in collor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15379.x
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  • 4
    Electronic Resource
    Electronic Resource
    Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats (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: A calorimetric nonheme iron assay procedure for meat was modified to avoid pigment effects in determining the nonheme iron content of red meats. The modification consisted of mixing the red meat sample with NaNO2 before incubation with an acid mixture to minimize the breakdown of heme pigments into nonheme iron, and inclusion of a second blank for the brownish color of the incubated liquid phase, in addition to the reagent blank.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14036.x
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  • 5
    Electronic Resource
    Electronic Resource
    Factors Affecting Properties of Raw-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations (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: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem-O-Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off-flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14991.x
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  • 6
    Electronic Resource
    Electronic Resource
    Factors Affecting Properties of Precooked-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations (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: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-0-Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off-flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P 〉 0.05) off-flavor scores. The use of phosphates or vacuum packaging reduced the development of off-flavor and rancidity during extended periods of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14993.x
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  • 7
    Electronic Resource
    Electronic Resource
    Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle (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: Enzymic lipid peroxidation in microsomes isolated from beef muscle (longissimus dorsi: LD) has been demonstrated. The reaction requirad NADPH or NADH, ADP, and Fe2+ or Fe3+. The optimum pH of the reaction was approximately 6.5. The rate of oxidation was higher with NADPH than with NADH and also higher with Fe2+ than with Fe3+. For microsomes isolated from the LD muscles stored for 3–11 days postmortem at 4°C, the rate of oxidation at pH 6.8 and with 0.1 mM NADPH, 0.1 mM ADP and 0.015 mM Fe3+ ranged from 4.89–16.52 nmoles malonaldehyde per mg protein for 30 min incubation at 36°C. Prolonged storage of the intact muscles at 4°C considerably reduced the oxidative enzymic activity of the isolated microsomes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13186.x
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  • 8
    Electronic Resource
    Electronic Resource
    Precooked Reduced-Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Beef-carrageenan (BC; 10% fat) patties—with sodium ascorbate (0.05%), sodium lactate (3%), sodium tripolyphosphate (0.3%), ascorbate-phos-phate, ascorbate-lactate, or none—and 20%-fat all-beef patties were cooked, aerobically or vacuum packaged, and stored at 4°C or −20°C. Fat level had a greater effect on texture than did additives. Lactate and phosphate increased cooking yield of BC patties. Phosphate was antioxidative but not antimicrobial. Ascorbate was antioxidative and reduced aerobic plate counts (APCs) of aerobically packaged refrigerated BC. Lactate reduced APCs of both aerobically and vacuum packaged BC patties. Lactate had a prooxidative effect in aerobically-packaged/frozen patties but showed no such effect in vacuum-packaged/frozen patties or refrigerated patties. Ascorbate-phosphate was most effective in minimizing flavor deterioration in refrigerated BC patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10931.x
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  • 9
    Electronic Resource
    Electronic Resource
    Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Ground beef with or without 3% added glandless cottonseed flour (GCF) was over-wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P 〈 0.05) for ground beef with GCF at day 0, with no difference (P 〉 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10483.x
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  • 10
    Electronic Resource
    Electronic Resource
    Ground Beef Characteristics after Browning or Oil Extraction Preparation (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Ground beef with 26.3% fat was cooked by browning/draining (BD), browning/rinsing (BR), and an oil-extraction method with (OA) or without (ON) meat broth added back. BR caused the most reduction of total fat and cholesterol, whereas ON and OA yielded less cooked meat than BD and BR. ON and OA cooked samples, compared to BD and BR samples, contained more polyunsaturated fatty acids and nonheme iron and had higher TBA values unon extended storage at 4°C. Trained sensory panelists rated BD or BR cooked ground beef more intense in positive flavor note (“cooked beef/brothy”) than ON or OA meat. Likewise, consumers tended to prefer meatloaf, spaghetti sauce, and chili prepared with BD or BR cooked ground beef to those prepared with ON or OA cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06274.x
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