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  • 1
    Electronic Resource
    Electronic Resource
    Thiobarbituric Acid Values and Glutathione Perioxidase Activity in Meat from Chickens Fed a Selenium-Supplemented Diet (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: Selenium glutathione peroxidase (SeGSHpx) was assayed in breast and leg muscle from chickens fed a basal (0.09 ppm Se) and a Se-supplemented (0.31 ppm Se) diet. The same muscles were ground and made into 50g patties and stored 4 days at 4° C. TBA values were determined on the stored patties. SeGSHpx activity was higher (p 〈 0.05) in muscles from the Se-supplemented chickens than in muscles from the non-Se supplemented birds. The higher SeGSHpx activity was accompanied by lower (p 〈 0.05) TBA numbers in the stored chicken patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14860.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef (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: Fifty-two inexperienced sensory panelists rated a series of ground beef samples four or six times for intensity of oxidized flavor. Correlation coefficients for sensory scores versus TBA numbers were significant but low. Variability in panelist scoring appeared to account partly for the lower values. Of the 52 panelists tested, 28 were determined statistically to be consistent in their scoring of the treatment variables. Correlation coefficients were higher for this group of panelists. The initial range of oxidized flavor detection for this panel group was within a range of TBA numbers that closely resembled the previously determined threshold level for trained panelists.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11025.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PLATE WASTE OF BACON CURED WITH AND WITHOUT SODIUM NITRITE (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: Bacon cured with and without NaNO2 was served in a student dining hall as part of the regular breakfast menu selection. Plate waste was measured. Mean percentage plate waste was 13.7% and 13.4%, respectively, for bacon cured with and without NaNO2. The presence or absence of NaNO2 did not appear to be a determinant of the quantity of bacon consumed by these institutional food service facility patrons.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03496.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVOR (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: Several factors were tested for their ability to influence panelists' perceptions of flavor characteristics in cured meat. Factors found to influence panelists' judgments were score sheets, sample appearance and the co-presence of an oxidized or rancid flavor. Factors which did not affect panel scores significantly were type of product (i.e., ham vs hot dogs vs model system), internal processing temperature and amount of fat in samples. Evidence to date suggests that NaNO2 may produce a stronger and more desirable cured product flavor but that curing without NaNO2 would still produce a product that tasted “cured” provided that NaCl were also included in the formulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02295.x
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Glutathione Peroxidase in Post-Rigor Bovine Semitendinosus Muscle (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: Glutathione peroxidase (GSH-Px) activity was measured and selenium (Se) values obtained on beef semitendinosus muscles. TBA numbers were determined on stored, ground beef patties prepared from the same samples. Factors affecting the assay and the stability of the enzyme in post-rigor beef were examined. According to these studies, GSH-Px activity could be assayed directly from the muscle extract. The enzyme was viable throughout the rigor process and exhibited activity within the expected meat pH range. A statistically significant correlation between GSH-Px and muscle Se was obtained. The correlation coefficient was only moderately high (0.65). Comparison of the muscle Se values obtained in this study to a suggested minimum for nutritional adequacy in cattle indicated that values for several of the muscles in the present study were similar to or below this minimum value. Studies encompassing the total GSH-Px system are needed to determine if this system can serve to protect raw beef from oxidative deterioration during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04949.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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