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  • 1
    Electronic Resource
    Electronic Resource
    Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Restructured hams were made from modified food starch (MFS), kappa-carrageenan (k-c), isolated soy protein (ISP), and processed with different levels of PSE pork [100% Normal, 50% PSE/50% Normal, 100% PSE]. Hams were ground, tumbled for 2h with a brine, stuffed, and water cooked. Bind strength values decreased and expressible moisture increased with addition of PSE pork to the ISP and k-c treatments. Incorporation of MFS decreased bind strength and expressible moisture and increased yields in the 100P treatment. Results indicated MFS enhanced the water retention of PSE pork in a restructured product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15843.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    REDUCTION OF BACTERIA ON PORK CARCASSES (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01400.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork (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: Three natural antioxidant systems, tocopherol, extract of rosemary, a tocopherol and rosemary combination, and BHA/BHT were evaluated in frankfurters prepared from chicken and pork. Thiobarbituric acid numbers of refrigerated bulk and vacuum packaged samples stored in darkness for up to 18 days indicated that natural tocopherols provided significantly more protection than controls containing no antioxidant and were as effective as BHA/BHT in retarding oxidation. All bulk-packaged frankfurters except those containing BHA/BHT and tocopherols were inedible after 18 days. Color values indicated no evidence that any treatment provided better color stability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05193.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 randomized block design with a 4 × 3 × 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and less red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14809.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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 objective of this research was to determine the effect of modified in situ conditions on the pink defect in chicken breast meat. Processing plant and replications had no significant effect on the simulation study. Simulation of the pink defect (based on subjective pink threshold) was achieved both with and without sodium nitrite. Simulated pink defect was significantly affected by lightness of raw muscles, increased pH, and decreased oxidation-reduction potential. The results of this study can lead to establishing a pink threshold for the poultry industry and developing alternate processing methods to eliminate any pink defect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13357.x
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    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    UTILIZATION OF MINCED SUCKER FLESH (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 6 (1983), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Freshwater suckers (Catostamidae family) were obtained from Lake Huron to study the possibility of developing new products utilizing its flesh and the influences of additives on the functionality of sucker muscle proteins. Results showed that sodium chloride increased protein solubility, but also decreased swelling, gel forming and pH. In comparison, sodium tripolyphosphate increased protein solubility, pH, swelling and gel formation. Fish sausages and canned products showed low binding characteristics. However, adding corn meal and soy protein in combination with sodium chloride and sodium tripolyphosphate improved their water holding capacity, texture and cook yield. It was concluded that sodium tripolyphosphate, corn meal and fat should be used in manufacturing minced sucker products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1983.tb00756.x
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    Paper (German National Licenses)
    Fulltext
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