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  • 1
    Electronic Resource
    Electronic Resource
    Free amino acids in porcine muscle aged one or eight days (1969)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 17 (1969), S. 902-903 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60164a026
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  • 2
    Electronic Resource
    Electronic Resource
    Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscle (1972)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 20 (1972), S. 706-708 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60181a014
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Methods for analyzing percentage lipid of ground beef and beef-soy blends (1975)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 23 (1975), S. 588-590 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60199a041
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Turkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS-gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS-gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13193.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Ascorbic Acid and Folic Acid Content and Sensory Characteristics of Dehydrated Green Peppers (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: Moisture content, water activity, ascorbic and folic acid content, and color of blanched and unblanched green peppers, dried for 8 or 9 hr at 60°C or 12 hr at 49°C, were determined before and after 8 wk storage at room temperature. Sensory characteristics of the peppers were evaluated after storage. Blanching influenced ascorbic acid content, color, firmness, and intensity of green pepper, sweet and bitter flavor. Time and temperature of drying influenced water activity and some texture attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09202.x
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  • 6
    Electronic Resource
    Electronic Resource
    Instron Measurements and Sensory Scores for Texture of Poultry Meat and Frankfurters (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 relationship of sensory scores and Instron measurements of poultry meat and frankfurters was studied. Chicken samples were separated by tensile grips; turkey samples were sheared with a Warner-Bratzler shear attachment and compressed with a simulated-molar attachment; and poultry frankfurters were tested with the Warner-Bratzler shear, puncture probe, and simulated-teeth attachments. Generally, for chicken higher correlation coefficients between sensory scores and Instron measurements resulted when baseline length and area measurements of curves were made than when peak height was measured. For turkey, Instron measurements with either the Warner-Bratzler shear or the simulated-molar attachment were not related significantly to sensory scores. For frankfurters, Instron measurements usually were significantly correlated with sensory scores for firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10142.x
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  • 7
    Electronic Resource
    Electronic Resource
    Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves (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 characteristics of papain-injected turkey breast muscle cooked in microwave or conventional ovens were evaluated by a panel. Off-flavor and mealiness developed in intact turkey muscles injected with papain, but those levels of papain were not sufficient to tenderize the muscle. Samples cooked in conventional ovens had greater roast turkey flavor and were less juicy than samples cooked in microwave ovens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04239.x
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  • 8
    Electronic Resource
    Electronic Resource
    SENSORY EVALUATIONS OF ROASTS FROM BOARS, BARROWS, GILTS AND OVARIECTOMIZED GILTS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Roasts from littermate boars, barrows, gilts and ovariectomized gilts were evaluated by a rating panel and a flavor profile panel. Generally, roasts from boars and barrows had more animal-like aroma and flavor and were less juicy, tender, and desirable than roasts from gilts and ovariectomized gilts as scored by the rating panel. The profile panel noted an animal aroma in all samples. None of the samples were scored “undesirable” overall by the rating panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03849.x
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  • 9
    Electronic Resource
    Electronic Resource
    COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Zinc, iron and copper were determined in cooked and raw turkey breast and thigh muscles by atomic absorption spectrophotometry. All values were significantly higher in thigh than in breast muscle. When expressed on an edible weight basis, all cooked meat values were higher than raw meat values, except that the amount of copper in raw and cooked breast muscle was similar. However, when expressed on a moisture free-fat free basis (to account for moisture variation), generally the mineral content of cooked muscle was less than that of raw muscle. Zinc values were significantly lower in cooked than in raw thigh muscle; zinc values were similar in raw and cooked breasts. Cooked breasts and thighs had significantly less iron than did raw breasts and thighs. Copper was significantly lower in cooked than in raw breast muscle; but similar in raw and cooked thigh muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14512.x
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  • 10
    Electronic Resource
    Electronic Resource
    COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Selected trace elements were determined in dried, cooked turkey breast muscle (pectoralis major) by three methods: atomic absorption spectro-photometry, (AAS), neutron activation analysis (NAA), and x-ray fluorescence (XRF). Atomic absorption and NAA gave similar values for zinc, but XRF determinations were significantly higher. Iron values were higher when determined by XRF than when determined by AAS. Neutron activation and XRF gave similar values for rubidium. Copper and iron were not detectable by NAA and copper not detectable by XRF. Generally, atomic absorption spectrophotometry was the most precise method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12619.x
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