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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 504-507 
    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
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 102-105 
    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
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  • 3
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty market hogs were used in this study to determine the effects of electrical stimulation (ES) administered at various times postmortem (5, 15-20, or 30-40 min) and chilling treatment (Conventional = 24 hr at 0-2°C, or Rapid = 34°C for 3 hr then 0-2°C for 21 hr) on pork quality and palatability traits. The findings of this study indicated that ES of hog carcasses, particularly at 5 or 15-20 min postmortem, detrimentally affects quality by inducing a paler color, reducing muscle firmness, and increasing muscle separation. Rapid chilling lessened these detrimental effects. Cooking loss, cooking time. shear force values, and palatability traits were not affected by ES or chilling rate.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality-indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight-minus” regardless of fat thickness received the lowest ratings.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Left sides of 75 steers were electrically stimulated (ES) and right sides were nonstimulated controls (NES). NES sides had the highest pH, lowest temperature, were slower-metabolizing (lower R values), and produced steaks that had the least desirable sensory ratings compared to ES sides. Carcass weight, fat thickness, temperature and pH accounted for 31, 32, 34 and 16% of the variation, respectively, in overall tenderness ratings for steaks from NES sides and accounted for 0, 0, 0 and 7% of the variation, respectively, for steaks from ES sides. R values accounted for 28 and 32% of the variation in overall tenderness ratings of steaks derived from NES and ES sides, respectively. Thus, metabolic rate (R value) is a good indicator of postmortem tenderness.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rib steaks from steers (n=326) and heifers (n=68) that were either grass-fed or fed high-concentrate diets for 30–230 days were used in palatability studies. Extending time-on-feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time-on-feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high-concentrate diet for at least 90 days.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef from yearling steers (n = 254) which were fed either grass only or high-concentrate diets was used to study subcutaneous fat thickness as an alternative method for grading beef carcasses. Assigning carcasses to three expected-palatability groups based on fat thickness was at least equivalent to, and perhaps slightly more precise than, the use of USDA quality grades for grouping the carcasses according to expected palatability. There were progressive increases in palatability of cooked beef as fat thickness of carcasses from cattle fed 90–160 days increased from less than 2.53 mm up to 7.61 mm, but quantities greater than 7.61 mm did not further improve palatability.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N2 atmosphere does not seem useful except for its ability to minimize weight losses.
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cow meat and U.S. Choice or Good beef plates were used to make 20 ground beef formulations. One batch contained only beef (control), 9 batches contained beef and TSP (one of three brands at one of three substitution levels), 1 batch contained beef and PPI, and 9 batches contained both TSP and PPI. Brand of TSP affected color of the raw patties and appearance and dimensional shrinkage of cooked patties, with direction and extent of effects on raw patty color and cooked patty dimensions being determined by the interaction of TSP brand with level of TSP substitution and/or use of PPI. Addition of 1% PPI improved (P 〈 0.05) the texture, flavor and palatability of patties and increased (P 〈 0.05) the cohesiveness of cooked patties (as measured by force and area under the deformation curve), irrespective of brand or substitution level of TSP. The effect of addition of 1% PPI on texture and appearance of raw patties and on weight loss and dimensional shrinkage of cooked patties was a function of the combined effects of brand of TSP, percentage of TSP and use of PPI. In general, however, use of 1% PPI was not able to negate most of the undesirable effects of 20% or 30% TSP addition.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of prerigor conditioning treatments on processing time, quality characteristics and muscle properties were determined using three muscles from each of 84 lamb carcasses. Carcasses (n = 72) were subjected, beginning 1 hr post-exsanguination, to one of six conditioning treatments and compared to normally chilled lambs (n = 12). Treatments differed in conditioning period, conditioning chamber environment (temperature, relative humidity, air velocity) and in use of electrical stimulation. All carcasses were maintained at 0°C after the 2-8 hr conditioning period until fabrication at 72 hr postmortem. Panel ratings (SPR), shear force (SF), water-holding capacity (WHC) and sarcomere length (SL) were determined for longissimus dorsi (LD), biceps femoris (BF) and semimembranosus (SM) muscles. Lambs in treatments +49 and +32 had the slowest rate of temperature decline, high rates of pH and ATP decline, low WHC, the most pronounced sarcomere shortening and the toughest LD and BF. Carcasses in the +16 treatment reached temperatures critical to cold shortening (9-11°C) 8-9 hr later than carcasses in the -16 treatment, had longer sarcomeres, had more tender BF (SF) and SM (SPR and SF) muscles but had much lower WHC. Among carcasses conditioned at -32°C, those which were electrically stimulated (ES) had lower carcass temperatures at 3 and 4 hr postmortem, had faster rates of pH (LD and BF) and ATP (LD) decline and lower WHC but did not differ in tenderness from those which were not ES. Production of tender lamb, with minimal energy expenditure and no increase in cooler shrinkage, was best accomplished by chilling lambs for 8 hr at +16°C (65% relative humidity and 9m/min air velocity).
    Type of Medium: Electronic Resource
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