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  • 1
    Electronic Resource
    Electronic Resource
    Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate (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: Sensory, physical, and cooking properties were evaluated on bacon processed under commercial operations in four separate plants. Three formulations with various levels of sodium nitrite and potassium sorbate were used: (1) 0 ppm sodium nitrite, (2) 40 ppm sodium nitrite 2600 ppm potassium sorbate, and (3) 120 ppm sodium nitrite. Sliced bacon was evaluated after 10, 30, 50, and 70 days of storage. “Chemical”-like flavors, prickly mouth sensations, and “sweet aromatic” aromas were found in bacon processed with 40 ppm sodium nitrite and 2600 ppm potassium sorbate. “Microbial” flavors were found in 0 ppm sodium nitrite bacon after 50 and 70 days of storage. Bacon stored for 30 days had less cooking loss and sensory panel scores indicative of more mouth coating with fat than did bacon stored for 10 days. The degree of leanness in bacon strips had more of an influence on textural, physical, and cooking characteristics than did sodium nitrite and potassium sorbate levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04853.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECTS OF LACTIC ACID BACTERIA ON QUALITY OF COUNTRY-STYLE HAM (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: Aged country-style ham quality characteristics were compared among nine hams that had been inoculated with 4.8 × 105 cells/g of ham with Staphylococcus epidermidis; three of these same hams received an additional inoculum of 2.7 × 108 cells/g of ham of Lactobacillus plantarum, and three recieved an inoculum of 1.7 × 108 cells/g of ham of Pediococcus cerevisiae. The experimental design was a 3 × 3 factorial. Thereafter, three dry curing mixtures were applied containing equal ratios of NaNO3 to NaNO2, but three levels of salt and sugar were applied to equal numbers of hams from each inoculum combination. Ham quality, as evaluated by objective and subjective methods of analysis, was satisfactory in all hams. However, L. plantarum produced the most acid, and slightly bitter flavors resulted. P. cerevisiae appeared to produce invertase, and hams containing lactic acid bacteria had less nitrate remaining after aging than hams injected with staphylococci. High acid production and a lower water activity were probably responsible for the reduced final staphylococcal counts in hams inoculated with lactic acid bacteria. Taste panel scores for acidity were associated with pH and titratable acidity. No ham spoilage occurred in this study, and reduction in processing time appears feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04066.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF SODIUM ACID PYROPHOSPHATE ON SENSORY, CHEMICAL, AND PHYSICAL PROPERTIES OF FRANKFURTERS (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: Sodium acid pyrophosphate (SAPP) is currently used by the sausage industry to accelerate development of cured meat color. The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters. The effects of SAPP on other sensory properties and on chemical and physical characteristics were also examined. SAPP was found to slightly improve texture by increasing springiness, hardness, and awareness of skin, and by reducing oiliness. SAPP had no detrimental effects on texture. SAPP caused a slight improvement in flavor by enhancing beef, salt, smoke, and seasoning flavors, and by diminishing fat flavor. and mouthfeel. However, the presence of SAPP resulted in intensified sour flavor and decreased aroma and flavor of pork. SAPP did not greatly reduce residual nitrite levels or increase the development of meat color. SAPP effectively lowered viscosity of the emulsion and held emulsion temperature down during emulsification. Unlike alkaline phosphates, SAPP did not improve moisture retention or cook yields; it had no effect on proximate analysis. SAPP did cause an increase in exudate formation in stored vacuum-sealed packages of frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07476.x
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  • 4
    Electronic Resource
    Electronic Resource
    CATHEPTIC ENZYME ACTIVITY IN AGED COUNTRY-STYLE HAMS AS INFLUENCED BY PRE-CURING TREATMENT (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: Chemical composition and catheptic activity were determined in fresh chilled hams and four lots of cured hams subjected to different pre-curing treatments. Hams were sampled after aging (storage) of 2, 4 and 6 months at 29 °C. Moisture decreased, while protein, salt and free amino acid concentrations increased with aging time of cured hams, but treatment effects were similar. Frozen, thawed cured hams aged for 2 months exhibited the highest specific enzyme activity but decreased in enzyme activity after 4 and 6 months of aging. Free amino acid concentration after aging was higher in hams frozen 1–3 yr (X̄= 2.3) at −29 °C than for those frozen 0 or 2 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02936.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF NITRATE AND NITRITE ON COLOR AND FLAVOR OF COUNTRY-STYLE HAMS (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.tb02246.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF VARIOUS LEVELS OF POTASSIUM NITRATE AND SODIUM NITRITE ON COLOR AND FLAVOR OF CURED LOINS AND COUNTRY-STYLE HAMS (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.tb02247.x
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  • 7
    Electronic Resource
    Electronic Resource
    RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE-TYPE EMULSIONS (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— A laboratory technique for the preparation of small batches of sausage emulsion was developed for a comparative study of the effectiveness of fresh and frozen beef in achieving emulsion stability. The technique consisted of three basic steps: (1) low speed chopping and blending of ingredients at −2° to +2°C; (2) low speed blending with the gradual addition of soybean oil at 2°−8°C; and (3) high speed chopping to a temperature of 15°-16°C. The preparation and evaluation of emulsions with widely varying compositions revealed that the lean and fat percentages could be varied over wide ranges without significantly affecting emulsion stability, but the range for percentage of water was narrow and critical to stability. The relative stability for fresh and frozen lean was influenced by the amount of added water. For example, at 30% fat level, there was a sharp drop in stability as the added water was reduced below 16% for fresh beef; whereas, an equivalent drop in stability was found as the added water was reduced below 21 % for frozen beef. The theory is proposed that emulsion instability is highly dependent upon the level of added water based on results of this investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06380.x
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  • 8
    Electronic Resource
    Electronic Resource
    Letters (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04155.x
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  • 9
    Electronic Resource
    Electronic Resource
    FACTORS RESPONSIBLE FOR WHITE FILM FORMATION ON CUT SURFACES OF DRYCURED HAMS (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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: White surface film that forms on cut surfaces of country-style ham was identified as crystalline L-tyrosine. Free L-tyrosine averaged 287.3 μmoles/g (5.2% by weight) in the film and 6.1 μmoles/g in ham tissue from which film had been removed. It is concluded that the film forms because the concentration of free L-tyrosine and certain other free amino acids in ham is greater than solubility levels; therefore, crystals form on the cut surface. The absence of surface film on knuckle muscles and film formation on other muscles of the same slice was attributed to higher NaCl (P 〈 0.05) of the former which decreased catheptic activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02937.x
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  • 10
    Electronic Resource
    Electronic Resource
    Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to Flavor (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 free amino acids and total ninhydrin positive material (NPM) in a 1% picric acid extract from dry-cured hams were measured after six different periods of aging. Correlation coefficients were calculated between amino acid values and taste panel scores. Significant (P 〈 .051 increases were observed for NPM, serine, glutamic acid, threonine, leucine and isoleucine (not separated), valine, phenylalanine, proline, tyrosine, alanine, glycine and histidine during successive aging periods. Correlation coefficients between NPM and the organoleptic measurements of aged flavor, acidity, elasticity, crumbliness and softness were all highly significant. It k postulated that the increase in free amino acids can be attributed to action of the naturally occurring cathepsins. The free amino acids and their changes in concentration in relationship to flavor are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01339.x
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