Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— The effects of temperature and humidity on postmortem and associated muscle properties during growth of “stress susceptible” pigs were evaluated. Exposure to ambient temperatures of 32 and 21°C for alternating 3-day periods caused rapid post-mortem glycolysis, high percent light reflectance, and increased light to dark fiber ratios in the longissimus dorsi muscle as compared to constant (27°C) temperature, but only in moderate (38–42% relative) humidity environments. The above events due to temperature acclimation were masked when the humidity was low (17–23% relative). Humidity effects that were independent of temperature acclimation resulted in high percent light reflectance and high muscle temperature in the post-mortem muscle of pigs reared in low humidity. No significant differences were found in lactic dehydrogenase or succinic dehydrogenase enzyme activities of longissimus dorsi or gluteus medius muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01356.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: Studies were conducted on the muscle properties of pigs reared in one of several combinations of environmental temperature and humidity. Longissimus dorsi muscle of pigs reared in alternating temperatures (29 and 18°C) was inferior in structure to that of pigs reared in 29 or 18°C constant temperatures if the relative humidity was low (30%). High relative humidity (85%) during growth tended to improve muscle structure and tenderness (68 and 72°C cooking temperature), regardless of environmental temperature. Breed-treatment interactions for muscle structure score indicated that Poland China and Hampshire pigs differed in response to environment. Breed comparisons over all treatments revealed that muscle from Poland China pigs was less tender than muscle from Hampshire pigs when it was heated to 60°C. The data on tenderness suggest that the major environmental effects were exerted on the muscle constituents which are susceptible to high cooking temperatures (protein hardening range) whereas the breed differences were evident at low cooking temperatures (collagen shrinkage range).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00497.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    THE ASSOCIATION OF STRUGGLE DURING EXSANGUINATION TO GLYCOLYSIS, PROTEIN SOLUBILITY AND SHEAR IN TURKEY PECTORALIS MUSCLE (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.tb02132.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    POSTMORTEM CHANGES IN DARK TURKEY MUSCLE (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.tb01414.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    A Research Note. RAPID DETERMINATION OF WATER IN MEAT BY THE SAPONIFICATION REACTION (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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.1365-2621.1971.tb03320.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    RESPONSE TO ELECTRICAL STIMULATION AND POST-MORTEM CHANGES IN TURKEY PECTORALIS MAJOR MUSCLE (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY– Muscle samples were obtained from 20 turkey hens 5 min postexsanguination for the determination of sarcomere length, response to electrical stimulation, and time-course of rigor mortis. Additional samples were obtained from the opposite (undisturbed) pectoralis major muscle at 1, 2, 6 and 24 hr post-mortem for the determination of sarcomere length. Birds were divided into three groups based on the time to complete rigor mortis: (1) slow, 〉 125 min; (2) fast, 〈50 min; and (3) intermediate, 50–125 min. Birds that displayed a long time course of rigor mortis had a low threshold of response (9v) and a long duration of response (106 seel to electrical stimulation. Conversely, muscles which become inextensible within 50 min displayed a high threshold (123v) and low duration (8 sec). Muscles with intermediate rates of rigor had intermediate threshold (58v) and duration (50 sec). Increase in sarcomere length occurred within 1 hr post-mortem in the fast-rigor group, 2 hr in the intermediate-rigor group and 6 hr in slow-rigor birds. A similar experiment conducted on 24 toms indicated that postexsanguination struggling resulted in a decreased time course of rigor, elevated threshold and shortened duration of response to electrical stimulation. Strugglers displayed a more rapid (P〈.01) post-mortem increase in sarcomere length than non-strugglers. The results suggested that in some presently-used commercial turkey processes, some of the carcasses are frozen with muscles in a prerigor, short-sarcomere state.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02052.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    OXIDATION OF PYRUVATE-2-C14, AND LACTATE DEHYDROGENASE ACTIVITY AND ISOENZYME DISTRIBUTION OF FIVE PORCINE MUSCLES (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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 study was conducted to compare parameters of aerobic and anaerobic metabolism in light and dark porcine muscles. Muscle samples were obtained from six Hampshire-Yorkshire gilts and frozen in liquid nitrogen five min post-exsanguination. Oxidative metabolism was estimated by measuring the conversion of pyruvate-2-C14 to C14O2 in homogenates. The lactate dehydrogenase (LDH) activity of each of the five isoenzymes, separated electrophoretically on cellulose acetate, was ascertained as a measure of anaerobic metabolism. Comparison of the pyruvate oxidation data suggested the following ranking, from most to least aerobic: trapezius, gluteus medius, dark biceps femoris, light biceps femoris, longissimus dorsi, dark semitendinosus and light semitendinosus. Variance analysis of the data indicated trapezius exhibited greater capacity to oxidize pyruvate than all other muscles (P 〈.05) and gluteus medius and dark biceps femoris exceeded the light semitendinosus (P 〈 .05). LDH comparison among the muscles revealed that light muscles displayed higher (P 〈 .05) activity than dark muscles (trapezius, dark biceps femoris and dark semitendinosus). The results implicated high lactate dehydrogenase activity-particularly the muscle-type isoenzyme-as a factor contributing to rapid postmortem lactate accumulation in light muscles of some porcine animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12139.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    STUDIES OF HARDNESS AND WATER MOBILITY OF COOKED WILD RICE USING NUCLEAR MAGNETIC RESONANCE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 21 (1997), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The changes in hardness and molecular mobility of water of cooked wild rice during 10 days storage were investigated in this study. Seven grades of wild rice were subjected to various degrees of soaking and cooking and were stored at 5C. Nuclear magnetic resonance (NMR) technique was employed to determine the free induction decay (FID) signals and spin-spin relaxation time constants (T2) of protons, which was regarded as a measure of rotational molecular mobility of water in the samples. Multi-component behavior of FID signals was observed, based on which water molecules in the samples were classified into three fractions with different T2s. The hardness of the samples was assessed using a texture analyzer. All samples firmed over the storage period, which correlated well with the changes in NMR parameters. A multiple variable regression model was proposed to describe the relationships between firming and NMR parameters in the wild rice samples. The model demonstrates the possibility of using NMR parameters to assess and predict the firmness of the samples during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00770.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: : Vascular infusion was used to deliver, via the carotid artery, a rinsing solution of calcium chloride or one of saccharides, sodium chloride, and phosphates, with and without vitamins C, E, or C + E, to beef steers immediately following exsanguination. Moisture, fat, iron, calcium, vitamin E, and cholesterol contents and the development of rancidity (TBARS) on the resulting meat were measured. Meat from infused cattle had slightly higher moisture and lower iron and cholesterol contents due to greater blood removal. When vitamin E was present in the infusion solution, TBARS values were lower for infused meat. Infusion with either the standard solution, calcium chloride, or standard solution plus vitamin C did not consistently affect TBARS values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09616.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Further Investigation of Oxidized Cholesterol Derivatives in Heated Fats (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: The oxidation of cholesterol in tallow heated at various frying temperatures, 135°, 150°, 165°, and 180°C was studied by capillary gas chromatography. The linearity of formation of 7-ketocholesterol with heating time was confirmed. However, no significant differences in rate of formation of 7-ketocholesterol were noted among temperatures of 135°, 150°, and 165°C. Therefore, it was not possible to construct a kinetic equation. The possible efficacy of antioxidants at frying temperatures was demonstrated by incorporating ascorbyl palmitate plus dl-α-tocopherol into tallow at 135°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13132.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...