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
    Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses (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: Electrical stimulation, both high-voltage (HVES; 55OV) and low-voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat-ring” score. Contrasts were made between LVES-A (35V), LVES-B (60V) and nonstimulated sides. LVES-A resulted in brighter color of lean but lower marbling scores than did LVES-B. LVES-B produced brighter lean color and lower “heat-ring” scores as compared to that of controls. Use of LVES-A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two-toning than did the “Free” sides and the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13229.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
    Effects of Electrical Stimulation, Boning Time and Cooking Method on Beef Roasts (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: Sixteen steer carcasses were selected to study effects of electrical stimulation, boning time and cooking methods on palatability traits, cooking loss and chemical composition of beef biceps femoris muscle. Eight carcasses were electrically stimulated and eight carcasses served as controls. The biceps femoris muscle was removed from one side of each carcass within 2 hr of exsanguination and from the remaining side following a 48-hr chill. Muscles were subdivided and cooked in either a convectional electric or a microwave oven. Electrical stimulation resulted in longer (P 〈 0.01) sarcomeres for cooked product but did not affect palatability traits, cooking loss or chemical content. Hot boning reduced (P 〈 0.01) cooking loss and tenderness, resulted in less (P 〈 0.05) total, soluble and insoluble collagen and increased the juiciness score and moisture percentage when compared with 48-hr boning. Microwave cooking produced a greater (P 〈 0.01) cooking loss and a higher shear force value than convectional electric cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02973.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
    Effects of Electrical Stimulation on Carcass Quality and Meat Palatability Traits of Charolais Crossbred Bulls and Steers (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Forty-four Charolais crossbred bulls and steers from a similar background and fed commercially were slaughtered and the right side of each carcass was electrically stimulated. Electrical stimulation reduced lean maturity scores (bulls and steers) and, for steers, lowered lean firmness scores (softer lean) and improved “heat-ring” scores. Electrical stimulation significantly improved most tenderness measurements on steaks from young bulls, but was only effective in decreasing shear force values of steaks from steers. Electrical stimulation was more effective in improving the tenderness of steaks from bulls than those from steers.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11191.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
    EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT-BONED BEEF (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sides from 33 forage-fed steers were electrically stimulated and hotboned (ESHB) and muscles were vacuum-packaged either within 2 h (17 sides) or at 24 h (16 sides). Opposite sides were not electrically stimulated and were cold-boned (NESCB) and vacuum-packaged at 24 h. For ESHB muscles, packaging time did not affect (P〈0.05) palatability. Longissimus steaks from ESHB sides (pooled across packaging treatments) had lower (P〈0.05) shear force values than steaks from NESCB sides. As storage time of muscles increased from 7 to 21 days, shear force values generally decreased. Combining electrical stimulation with hot-boning enabled the removal of muscles without detrimental effects on beef palatability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00775.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
    Guarding against the Flammable Liquid Fire Hazard (1942)
    s.l. : American Chemical Society
    Industrial & engineering chemistry 34 (1942), S. 664-669 
    Details
    ISSN: 1520-5045
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ie50390a004
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Consumer Acceptance of Steaks and Roasts from Charolais Crossbred Bulls and Steers (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Forty-eight Charolais bulls (n=24) and steers (n=24) were commercially fed, slaughtered and subprimals were distributed to three retail stores. Consumers were able to detect differences in tenderness for steaks from the rib, loin and top sirloin of bulls and steers, but not for steaks or roasts from the round (except for the eye of round steak) and chuck of bulls and steers. However, 91.7% and 86.8% of the consumers of steaks from steers and bulls, respectively, indicated that they would purchase similar steaks again while 92.3% and 93.2% of the consumers of roasts indicated they would purchase similar roasts from steers and bulls, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13301.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
    Some properties of a pheromone allowing individual recognition, from the scats of an Australian lizard, Egernia striolata (1999)
    Springer
    Acta ethologica 2 (1999), S. 35-42 
    Details
    ISSN: 1437-9546
    Keywords: Key words  Lizards ; Pheromones ; Individual recognition ; Scats
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract   The Australian lizard, Egernia striolata, can distinguish its own scats from those of unfamiliar conspecific individuals. This appears to be unrelated to diet, because there is no difference in the response to scats from unfamiliar lizards fed on diets that are the same or different from the test lizard. The signal that induces the response is not a visual or tactile property of scat structure, because test lizards respond equally to crushed and intact scats. We suggest that a pheromone is secreted onto the scat as it is produced. Water solutions of scats did not contain signal components that allowed lizards to distinguish their own scats from others. However, solutions of scats in dichloromethane (DCM) retained unique characteristics, and test lizards responded more strongly to the solution from scats of an unfamiliar lizard that to the solution from their own scats. Further fractionation of the DCM solution in pentane and in methanol led to loss of the unique signals needed for individual recognition, but those were restored when the pentane and methanol fractions were recombined. We infer that these lizards can distinguish between scats of different individuals on the basis of signals they receive from a complex combination of chemicals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/PL00012230
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Solubilities in the ammonium thiosulfate-urea-ammonium nitrate-water system at 0°C (1990)
    Springer
    Nutrient cycling in agroecosystems 26 (1990), S. 99-105 
    Details
    ISSN: 1573-0867
    Keywords: Ammonium ; thiosulfate ; urea ; nitrate ; phase system ; solubility ; fertilizer solution
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Solubilities in the system CO(NH2)2-NH4NO3-(NH4)2S2O3-H2O were obtained at 0°C and pH values between 6.12 and 7.33. The new composition of matter, (NH4)6(S2O3)2(NO3)2·CO(NH2)2, was identified and characterized chemically and microscopically. Stable high-analyses solution fertilizers can be produced at 0°C utilizing waste ammonium thiosulfate solutions with standard ammonium nitrate and urea fertilizer materials. A 31-0-0-5.6S grade (%N-%P2O5-%K2O-Other) fertilizer solution can be formed at 0°C when NH4NO3/CO(NH2)2 is about one. Stable 30% total nitrogen solutions containing up to 10% sulfur can be produced at other NH4NO3/CO(NH2)2 ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01048747
    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...