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  • 1
    Electronic Resource
    Electronic Resource
    Biochemical Aspects of Post-Mortem Changes in Porcine Muscle (1966)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 14 (1966), S. 201-207 
    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/jf60145a002
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  • 2
    Electronic Resource
    Electronic Resource
    Terminal innervation ratios and fiber type grouping in normal porcine skeletal muscle (1977)
    Springer
    Anatomy and embryology 150 (1977), S. 123-127 
    Details
    ISSN: 1432-0568
    Keywords: Muscle ; Innervation ; Fiber type
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Terminal innervation ratios were determined in normal porcine semitendinosus to test the hypothesis that intramuscular collateral branching of subterminal axons gives rise to fiber type grouping. Innervation ratios were near 1.00 in both the lateral pale portion which exhibits type II predominance and in the medial red portion which exhibits extensive grouping of type I fibers. Type grouping observed in porcine skeletal muscle is not the result of multi-fiber innervation by subterminal axons, but, rather, may be the manifestation of a unique motor unit topography.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00316644
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  • 3
    Electronic Resource
    Electronic Resource
    The occurrence and histochemical characterization of giant fibers in the muscle of growing and adult animals (1969)
    Springer
    Acta neuropathologica 12 (1969), S. 300-304 
    Details
    ISSN: 1432-0533
    Keywords: Muscle ; Giant Fiber ; Wohlfart B Fiber
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Description / Table of Contents: Zusammenfassung Riesenfasern im Muskel geben unterschiedliche Reaktionen mit DPNH-TR: eine negative Reaktion für Amylophosphorylase und eine stark positive Reaktion für ATPase. Diese ungewöhnliche histochemische Reaktionsweise, zusammen mit dem Befund, daß Riesenfasern in den Muskeln von erwachsenen Tieren vorkommen, dagegen spricht, daß diese Riesenfasern die klassischen Wohlfart-B-Fasern sind. Der Zusammenhang zwischen Riesenfasern, Streß-Anfälligkeit der Tiere und Muskelpathologie wird besprochen.
    Notes: Summary Giant fibers in porcine muscle have a variable reaction for DPNH-TR, a very negative reaction for amylophosphorylase and a very positive reaction for ATPase. This unusual histochemical reaction pattern, together with the finding that giant fibers occur in the muscle of adult animals, argues against their being the classical Wohlfart B fiber. The association of giant fibers with animal stress-susceptibility and muscle pathology is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00687651
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF SODIUM CHLORIDE ON RESIDUAL NITRITE (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: The effect of sodium chloride on residual nitrite was studied in a model system, ground meat and bacon. The model system contained 10% bovine serum albumin, 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. The ground pork system consisted of 156 ppm sodium nitrite and 0, 1.5, 2.5, or 3.5% sodium chloride. Bacon was made under pilot plant conditions to contain 156 ppm sodium nitrite and 0, 1.5, or 3.0% sodium chloride. The results showed that residual nitrite was lower in the presence of larger amounts of sodium chloride; however, if the effect of sodium chloride in decreasing pH and the effect of loss of water during cooking and storage were excluded, then sodium chloride did not cause significant decreases in residual nitrite.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02592.x
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  • 5
    Electronic Resource
    Electronic Resource
    SIGNIFICANCE OF THE REACTION OF NITRITE WITH TRYPTOPHAN (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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 reaction of sodium nitrite with tryptophan was studied spectrophotometrically; the N-nitroso reaction product had an absorption peak at 330 nm and the absorption maximum of tryptophan was shifted from 277 nm to 266 nm. In model systems, where sodium nitrite was 10 mM and tryptophan was 1.0 mM, the reaction proceeded rapidly at pH 4.0 and very slowly at pH 5.5 or higher. Experiments with acetyltryptophan and dipeptides showed that if the primary amino group of tryptophan was blocked, then nitrosation of the indole nitrogen was promoted. Tryptophan was formed when the N-nitroso reaction product was subjected to gel filtration in the absence of nitrite. If the concentration of reactants and pH are compared for model systems favorable for formation of nitrosotryptophan and for cured meats, it is apparent that the environment for nitrosation of tryptophan is unfavorable in most cured meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07431.x
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  • 6
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING INHIBITION OF Clostridium botulinum IN CURED MEATS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Ground pork trim was formulated with various levels of nitrite and one of two NaCl concentrations, canned and heated at 90, 100 or 110°C. Cured meats were similarly prepared with meat whose sulfhydryls had been reacted with silver ions. Antibotulinum activity in these cured products was tested by inoculating Clostridium botulinum spores directly into canned meats (96 spores/150g) or into homogenates (1:1, w/v) adjusted to 30 ppm NaNO2 (48 spores/16.5 ml). Antibotulinum activity was detected by both challenges. It was greater in meats cured with higher nitrite concentrations, was lower if processing was at high temperature (110 vs 90° C) and decreased during storage of the cured meats. Inhibitory activity was found in cured products made of silver-treated meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02493.x
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  • 7
    Electronic Resource
    Electronic Resource
    DISTRIBUTION OF SODIUM NITRITE IN ADIPOSE TISSUE DURING CURING (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: Nitrite reacts with adipose tissue when conditions are similar to those for meat curing. Whole adipose tissue (ground and unground) was subjected to a curing procedure, and it was established that a more homogeneous distribution of nitrite occurred in the ground adipose tissue. 80 −90% of the added nitrite was analyzable as free nitrite in cured whole adipose tissue. When Na1SNO2 was used, the recovery of 1 5 N was low and variable; the amount of 1 5 N recovered was found to be dependent on the protein content of the adipose tissue sample. When whole cured adipose tissue was separated into lipid, connective tissue and water phases, free nitrite was detected in each. The results also include analyses for nitrate which was present though in small amounts. 1 5 N from Na1 5 NO2 was bound to connective tissue and lipid in low but detectable amounts; this occurred if whole adipose tissue was treated with nitrite and then fractionated or if fractionation was accomplished prior to treatment with nitrite. Experiments on various fatty acids and glycerides showed a binding which was apparently related to the degree of unsaturation. Serious question was raised about the meaning of so-called “free” or “residual” nitrite. The importance of protein bound nitrite was emphasized, and the suggestion was made that some of the bound nitrite is released by sample preparation. The implications of this are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08445.x
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  • 8
    Electronic Resource
    Electronic Resource
    REACTION OF NITRITE WITH SULFHYDRYL GROUPS OF MYOSIN (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07361.x
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  • 9
    Electronic Resource
    Electronic Resource
    THE EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEM (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: The solubilities of myofibrillar and sarcoplasmic proteins were studied in response to bacterial fermentation in a simplified system. As pH decreased from 7.4 to 4.6, the solubility of the myofibrillar fraction decreased 60% and that of sarcoplasmic proteins decreased 40%; solubility of sarcoplasmic proteins previously adjusted to 0.67M NaCl decreased 50%. Sarcoplasmic proteins with and without added NaCl were more susceptible to insolubilization from heat than were the myofibrillar proteins. The myofibrillar preparation showed a marked increase in nonprotein nitrogen during fermentation whereas the sarcoplasmic fraction exhibited only a small incrcase in nonprotein nitrogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17989.x
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  • 10
    Electronic Resource
    Electronic Resource
    EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTS (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb01005.x
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