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  • 1
    Electronic Resource
    Electronic Resource
    Muscle Properties of Physically Restrained Stressor-Susceptible and Stressor-Resistant Porcine Animals (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: SUMMARY— Studies of the effects of duration of physical restraint of porcine animals revealed breed influences on the responses occurring in muscles. The rate and extent of glycolysis and the color and gross morphology of the muscles of Poland China animals became more severely affected as the duration of restraint increased. The muscles of Chester White animals, however, responded to the stressor initially but, with prolonged restraint, returned to glycolytic and morphological states resembling those of unrestrained animals. The results emphasize the importance of genetic influences on stress responses and resultant muscle morphology and indicate that a specific treatment may ultimately produce opposite effects in animals that differ in susceptibility to stressors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00833.x
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  • 2
    Electronic Resource
    Electronic Resource
    Comparison of Sarcomere Length to Other Predictors of Beef Tenderness (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Sarcomere length in the longissimus dorsi muscles of 20 bovine animals was compared to other variables in predicting tenderness (Allo-Kramer shear) in two muscle positions (medial and lateral) and at four cooking temperatures (60, 64, 68 and 72°C). The medial muscle position was less tender, had shorter sarcomeres and had higher correlations between sarcomere length and tenderness than the lateral muscle position. In neither position did sarcomere length account for tenderness variation that was unaccounted for by combinations of other commonly-used carcass variables indicating that a single measure of sarcomere length at a given position is of little value in predicting tenderness if certain carcass parameters are known.Comparison of sarcomere length with resistance to shear across the cross section of 5 additional longissimus dorsi muscles showed that very small differences in contraction state were associated with marked differences in tenderness in restricted muscle areas. The study emphasizes the importance of post-rigor contracture to tenderness but indicates that several estimates are necessary to characterize a single muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03654.x
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  • 3
    Electronic Resource
    Electronic Resource
    Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY— The effects of temperature and humidity on postmortem and associated muscle properties during growth of “stress susceptible” pigs were evaluated. Exposure to ambient temperatures of 32 and 21°C for alternating 3-day periods caused rapid post-mortem glycolysis, high percent light reflectance, and increased light to dark fiber ratios in the longissimus dorsi muscle as compared to constant (27°C) temperature, but only in moderate (38–42% relative) humidity environments. The above events due to temperature acclimation were masked when the humidity was low (17–23% relative). Humidity effects that were independent of temperature acclimation resulted in high percent light reflectance and high muscle temperature in the post-mortem muscle of pigs reared in low humidity. No significant differences were found in lactic dehydrogenase or succinic dehydrogenase enzyme activities of longissimus dorsi or gluteus medius muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01356.x
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  • 4
    Electronic Resource
    Electronic Resource
    Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: A technique based on muscle response to electrical stimulation was shown to be useful in predicting, within 10 min of exsanguination, the time course of rigor mortis, rate of postmortem glycolysis, and ultimate color-morphology rating. The response of an excised muscle to electrical stimulation was highly associated with post-mortem muscle properties. The excitability threshold (lowest voltage at which contraction resulted) was found to be high in muscles which had a short time course of rigor mortis, fast postmortem glycolysis, and pale, soft, and exudative (PSE) ultimate gross morphology; and low in muscles with a long time course of rigor mortis, slow post-mortem glycolysis, and ultimately normal color-morphology. Strength of contraction (at 5, 10, 25, and 50 volts) was observed to be highest in muscles which exhibited long rigor, slow glycolytic rate, and normal color-morphology. The duration of contractility (maintained under repeated stimulation at 2 cycles/see) was also noted to be longer in this type of muscle. Multiple-regression analysis indicated that up to 87% of the variability in color-morphology rating could be predicted by combining the various parameters of muscle response to electrical stimulation. Breed differences were observed which must be taken into account when using prediction equations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15408.x
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  • 5
    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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  • 6
    Electronic Resource
    Electronic Resource
    YIELD CHARACTERISTICS, MICROBIAL LOAD AND CHILLING RATES OF SKINNED PORK CARCASSES (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: Three groups of 25 hogs were selected and slaughtered using a vertical drum skinner. Weights were observed on the live animals, skins, feet, warm carcasses, and the trimmed bellies. The extent of belly damage was measured subjectively. Mean values and standard errors for the combined groups were as follows: live wt, 100.91 kg ± 16.82; percent skin (of live wt), 6.91%± 0.24; percent feet (of live wt), 1.59%± 0.01; dressing percentage (warm wt) 69.55%± 0.42; cooler shrinkage (18 hr), 1.16%± 0.64; percent of carcasses with exposed cutaneus trunci muscle, 14.67%± 21.33. Microbial counts on the exterior surface of the hams, bellies and shoulders of 40 skinned and 40 scalded carcasses were determined. Counts were significantly greater over the hams of scalded than skinned carcasses but the shoulders of skinned carcasses had significantly higher counts than those of scalded carcasses. Although the skinning process resulted in significantly less shrinkage than the scalding process, the chilling rates for the deep ham, longissimus muscle and belly were slightly retarded for 17 skinned carcasses (pulled skins) as compared to 17 scalded carcasses. Prediction equations and resultant chilling curves are shown for skinned and scalded carcasses at each of the above three locations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb15255.x
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  • 7
    Electronic Resource
    Electronic Resource
    SOYA ADDITIVES IN BEEF PATTIES (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.tb01007.x
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  • 8
    Electronic Resource
    Electronic Resource
    PHYSICAL PROPERTIES AND SULFHYDRYL CONTENT OF BOVINE MUSCLES (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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.1365-2621.1972.tb03375.x
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  • 9
    Electronic Resource
    Electronic Resource
    BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: One group of 16 uniform selected experimental bacons was used to study differences in lean-fat ratio, muscle distribution, cooking characteristics, texture and composition at six positions within each bacon side. Another group of 47 bacons was used to study possible relationships between bacon evaluation measurements and other carcass evaluation measurements as well as to study variation in lean-fat ratio, muscle distribution and slice width at six positions within the bacon side. Four consumer groups rated photographic slides of various combinations of leanness and muscle distribution in sliced bacon. Differences (p 〈 0.01) were observed in percent separable lean, distribution of lean, percent moisture, percent ether extract, percent cooking loss and Instron values due to position in the bacon side. Bacon lean-fat ratio was positively related (p 〈 0.01) to other measures of carcass muscularity, such as percent ham and loin and Longissimus muscle area. Bacons derived from animals with low backfat thickness tended to be leaner; however, they were also very thin In the flank area, making them less desirable for processing into sliced bacon. Consumer panelists tended to give high ratings to lean bacon slices on uncooked samples. In cases where lean-fat ratios were similar, the slices with better muscle distribution (greater fat-lean interface distance) were rated higher. Ratings of cooked slices indicated that muscle distribution became more important after cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00635.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork (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: Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (〉6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12832.x
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