Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from Grain-Finished Steers (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: Samples from steers fed a high-energy diet for 185 days prior to slaughter were used to compare collagen solubility and palatability of beef from youthful and mature carcasses. Carcasses representing the two maturity classes were selected specifically to have similar levels of intramuscular and subcutaneous fat, but distinctly different maturity indicators. Under the conditions of this study, maturity class had no effect on sensory properties or shear force values of cooked rib steaks. Total collagen content of samples from the longissimus muscle was higher for mature carcasses, but maturity class means for percentage of soluble collagen were not different. The relationships of these findings to preslaughter feeding regimen and collagen metabolism are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10772.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Processing Systems for Hot- and Cold-Boned Primals from Mature Cow Carcasses (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 longissimus (LD) and semimembranosus muscles (SM) were removed from one side of 24 mature, low quality cow carcasses within 3 hr of slaughter, while these muscles were removed from the opposite side 24 hr later following chilling at 3°C. Muscles from both sides were allocated to four processing systems, which included various combinations of immediate freezing, aging, blade tenderization, vacuum packaging, film wrapping and enzyme application. Hot boning resulted in decreased tenderness for the LD and the SM when braised. Aging of film-wrapped cuts for 7 days and vacuum-packaged cuts for 14 days prior to freezing produced the greatest improvements in tenderness. Strip loins from hot-boned, low quality mature cows can produce palatable steaks if aging, blade tenderization and enzymes are also used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12735.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Effect of Electrical Stimulation and Postmortem Boning Time on Sensory and Cookery Properties of Ground Beef (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: Ground beef was prepared from electrically stimulated and nonstimulated sides of 24 U.S. Utility grade carcasses that were boned 1, 3 or 24 hr postmortem. Postmortem electrical stimulation had no negative effects or, the physical, sensory or cooking properties of ground beef patties. Time of boning had significant effects on percent height change during cooking, total cooking loss, tenderness, and juiciness. As cooning time increased, the effects on the traits were negative.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14585.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES (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: Hot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3-hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24-hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot-boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P 〈 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06455.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY (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: Precooked and raw frozen patties varying in level of soy protein and spices were prepared at two commercial locations. The patties were cooked or reheated by either roasting, broiling, or microwave. Precooked, reheated patties were rated tougher and drier by the trained panel. Panel ratings for precooked, reheated patties were low enough to be considered of practical importance. The addition of soy protein to the mixture significantly increased the panel ratings for tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08524.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE (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: Loin steaks from 78 carcasses of A, B, C and E maturities were categorized into three tenderness groups on the basis of sensory tenderness scores and Warner-Bratzler (W-B) shear force values. Myofibril fragmentation index (MFI), sarcomere length, total and soluble collagen, moisture, fat and pH values were determined for these steaks. Carcass characteristics were also measured. The physical, chemical and sensory values were statistically analyzed to determine the relationship of these values, especially the relationship and the importance of myofibril fragmentation to tenderness of loin steaks. Results of this study showed that myofibril fragmentation index (MFI) accounted for more than 50% of the variation in loin steak tenderness and that myofibril fragmentation was a more important effector of tenderness in loin steaks than collagen solubility or sarcomere length. The steaks used in this study varied widely in marbling degree and maturity; therefore, MFI should be an excellent predictor of broiled loin steak tenderness. Although a number of significant correlations were observed between MFI and carcass characteristics, none of these was of practical importance because they accounted for little of the variation in tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15263.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    USE OF MECHANICALLY DEBONED MEAT IN GROUND BEEF PATTIES (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: Palatability of cooked patties from seven formulations of ground beef patties containing 0 −30% of added mechanically deboned beef was characterized. Frozen patties were broiled 9 min on an electric grill at 230°C to a “medium” degree of doneness and served to a 7-member trained panel. Mean panel ratings for overall acceptability were greater for patties containing 5, 10, 15 and 20% MDB than for the control (0% MDB). Patties containing 25 and 30% MDB had significantly lower flavor and acceptability ratings than control. As the percentages of added MDB increased, panel ratings for tenderness and juiciness increased. The amount of detectable connective tissue decreased significantly as the percentage of added MDB increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08409.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS (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: Beef steaks (192) from longissimus muscles, that differed widely in amount (degree), distribution and texture (size) of marbling were oven roasted at 121, 177 and 232°C to four final internal temperatures (60, 70, 80 and 90°C) to evaluate the effect of lipid composition on cooking properties. Interactions of oven temperature, internal temperature and carcass maturity, with marbling amount, distribution and texture were not significant. Cooking times were significantly affected by amount, distribution and texture of marbling, and were highest for steaks that were low in amount, uneven in distribution and coarse in texture of marbling. Degree of doneness did not differ significantly among the various groups for amount, distribution and texture of marbling.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01247.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties (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: Utility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze-tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p〈0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P〈0.05) TBA values than those evaluated initially or after 30 days of freezer storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14524.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    ELECTRICAL STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSES (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: In 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5-4.0 set duration of 440 volts; 45–75 min post-exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P 〉 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2-11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P 〉 0.05) affect color, length of sarcomeres, thawing-cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide-off, electrically stimulated carcasses with hide-on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide-on vs hide-off).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03783.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...