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  • 1
    Electronic Resource
    Electronic Resource
    Selected Nutrients in Ground and Mechanically Separated Veal (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: Paired samples of ground veal (GV) and mechanically separated veal (MSV) were analyzed for moisture, protein, crude fat, ash, cholesterol, purine bases and nucleic acids. The MSV product was lower than the GV in protein and hypoxanthine and higher in crude fat, ash, cholesterol, adenine and guanine, DNA and total nucleic acids than the ground product. There were no differences between the products in moisture, xanthine, RNA or total purines. The data are limited but indicate that until more data are available, care should be exercised in using high levels of this product in formulations to be consumed by people with a tendency to hyperuricemia or hypercholesterolemia.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03547.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY-ROASTED BEEF ROASTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 cooking procedures were tested for effectiveness in eliminating an experimental Salmonella typhimurium contaminant from surfaces of rare dry-roasted beef roasts. Dipping roasted and cooled roasts in cooking oil at 160°C (320 F) or 180°C (365°F) for a minimum of 60 set was effective, but submerging similar roasts contained in plastic bags in 89.4–93.3°C (193–200°F) water for 3 min was not effective in eliminating surface survivors. Injection of steam into the oven during part of the roasting period also was effective. We found that a minimum of 10 min of steam injection was necessary to eliminate the contaminant. Experiments with steam injection at the beginning or end of roasting led to the conclusion that survivors on surfaces of dry-roasted beef roasts were probably on the surface at the beginning of the roasting process. Subjective evaluation of the degree of rareness of center slices of roasts reaching maximum center temperatures between 54.4–64.1°C (130–147.5°F) indicated the rare area decreased about 2% for each degree increase in temperature. Roast center temperatures at time of removal from the oven correlated significantly with the maximum center temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02593.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    COMPARISON OF THE MICROBIOLOGICAL QUALITY OF INSPECTION-PASSED AND FECAL CONTAMINATION-CONDEMNED BROILER CARCASSES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb01060.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    COMPARISON OF RINSE SAMPLING METHODS FOR DETECTION OF SALMONELLAE ON EVISCERATED BROILER CARCASSES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb01086.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Variability of Selected Components in Mechanically Separated Beef (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: Samples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant-to-plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06667.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Carbonic Anhydrase in Bacteria (1963)
    [s.l.] : Nature Publishing Group
    Nature 197 (1963), S. 76-77 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] One of us (F. P. V.) had noted some carbonic anhydrase activity in the nasal exu dates of persons suffering from respiratory infections. This carbonic anhydrase activity could have been from several sources: (1) from erythro-cvtes arising from ruptured capillaries; (2) from the tissues involved; ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/197076a0
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF CHLORINATING CHILL WATER ON BROILER NECK SHELF-LIFE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 3 (1980), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of improving broiler neck shelf-life by chlorinating chill water with sodium hypochlorite at 65 and 190 ppm residual chlorine was investigated. An initial reduction in bacterial counts was obtained with both concentrations, but a residual effect on counts was obtained only with 190 ppm chlorine during 20 days of storage at 2°C ± 1. This additional count reduction was somewhat off-set by a residual chlorine odor in the product. Because of the high level of organic matter found in giblet and neck flume and chill water coupled with little or no improvement in shelf-life of necks chilled in water containing 65 ppm residual chlorine, it was concluded the use of 50 ppm or less chlorine in chiller input water as recommended by FDA and FSQS, would not result in effective bactericidal action. Other means will have to be sought to extend shelf-life of giblets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1980.tb00408.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Enzyme Profile of Raw and Heat-Processed Beef, Pork and Turkey Using the “Apizym” System (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 semi-quantitative micromethod enzyme system (APIZYM) designed for the detection of 19 individual enzymes was used to determine the presence and level of activity of these enzymes in raw and heat processed (60 and 71.1°C) beef, pork and turkey muscle tissue. Filtrates were obtained from 0.9% saline extracts of the raw and heat processed samples. Heat processing the product to 60°C greatly decreased the number of enzymes that could be detected. Samples heated to 71.1°C exhibited little enzymatic action, except for minimal activity of leucine aminopeptidase. Thus, indicating the possibility of using the APIZYM system as a new and/or improved method for determining the end-point temperature to which meat and poultry products have been heat processed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06660.x
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    Paper (German National Licenses)
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