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  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF SPLEEN IN RESTRUCTURED BEEF (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Boneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control-frozen, (2) control-5 days storage at 0°C, (3) 1% spleen pulp-frozen and (4) 1% spleen pulp-5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P〈0.05) color development during frozen storage for a short period but offered no (P〉0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P〉0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00771.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF SALT ON RESTRUCTURED BEEF (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef muscles were reduced in size and blended with one of four mixtures (1) 1% food grade NaCl + 0.25% sodium tripolyphosphate (STP) (1F), (2) 1% laboratory grade NaCl + 0.25% STP (1L), (3) 2% food grade NaCl + 0.25% STP (2F) or (4) 2% laboratory grade NaCl + 0.25% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (P〈0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and flavor degradation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00770.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    FLAVOR ENHANCEMENT OF 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: Restructured pork chops were formulated using boneless pork shoulders, 1% NaCl and .25% sodium tripolyphosphate (STP). Experimental treatment included (1) 90% pork—10% dried apples (A), (2) 100% pork (C), (3) 90% pork—10% corn crumbs (CC), and (4) 90% pork—10% mushrooms (M). All samples were stored at —20°C until evaluation at 10 or 70d. Corn crumbs appeared to have less potential as an enhancer due to their adverse effect on color, overall appearance, texture, tenderness and flavor. Dried apples appeared to impair product cohesion more than overall product and color stability. Mushrooms appeared to be a viable source for flavor and appearance enhancement. Among nonmeat ingredients evaluated, none enhanced texture. Storage time had minimal effect on product tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00850.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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