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  • 1
    Electronic Resource
    Electronic Resource
    Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : Fresh ground pork patties from longissimus dorsi muscle were cooked to endpoint temperatures of 54.4 °C, 60.0 °C, 65.6 °C, 71.1 °C, 76.7 °C, or 82.2 °C. After cooking, patties were immersed in a solution of sodium nitrite (125 ppm) and water for 24 h. All patties then were heated again to a final endpoint temperature of 82.2 °C to allow possible formation of nitrosohemochrome. Instrumental color data, spectrophotometric 650/570 nm reflectance ratio, and visual panelists’ scores on both exterior and interior surfaces revealed greater redness (pinking) at the lower initial cooked temperature endpoints. Most importantly, this study showed that all patties developed pink color on reheating, regardless of initial endpoint cooked temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13643.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems (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: Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P 〈 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P 〈 0.05) these values in both ESHB and ESCB sides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13230.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks (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: Ninety-six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10737.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks (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: Ninety-six beef sides from 48 carcasses were used to determine effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), and hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM), vacuum packaged steaks. HB muscles frequently were visually brighter purplish-red than other treatments. Compared to ESHB, ES LD was not different, but ES SM was duller purplish-red in color. Reflectance indicators of reduced myoglobin and metmyoglobin were essentially the same across treatments in both muscles. Vacuum packaged fresh beef steaks from all treatments were acceptable in color at 0, 3, 7, and 14 days of display. Vacuum packaging appears suitable for steaks from any of these carcass treatments but is especially useful for steaks from hot boned cuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12971.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks (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: Ninety-six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinylchloride film. LD from HB was mostly visually darker, had less oxymyoglobin, and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10384.x
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  • 6
    Electronic Resource
    Electronic Resource
    Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle (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: Beef longissimus steaks from 40 bull carcasses were used to study the effects of electrical stimulation (ES) on meat color mechanisms and myoglobin properties. Total pigment concentration and ratios of myoglobin forms for ES and control (C) samples were not different. Color panel and several spectrophotometric measurements indicated ES produced a lighter, brighter-red color in displayed steaks. Disappearance of reduced myoglobin during blooming was similar in unaged C and ES steaks, but reduced myoglobin decreased faster during blooming of ES steaks aged 6 days. ES decreased anaerobic metmyoglobin reducing activity and induced more metmyoglobin formation when steaks were in a 1% oxygen atmosphere.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10771.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot-Boned Beef Psoas major and Triceps brachii Muscles (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: Forty-six steer carcasses were used to evaluate shear force values (SFV) for triceps brachii (TB) and psoas major (PM) muscles from sides assigned to three treatments: (1) chilled at 2–4°C for 48 hr (C); (2) hot boned 2 hr postmortem (HB); and (3) electrically stimulated 1 hr postmortem and hot boned 2 hr postmortem (ESHB). Some steaks were cut and frozen immediately after muscle excision or after 6 days of aging, and some were blade tenderized. HB and ESHB steaks had equal or smaller SFV relative to C after aging the TB and PM muscles; however, this was not true when TB steaks were cut after muscle excision. Electrical stimulation or blade tenderization did not improve HB.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14806.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Selected characteristics of 24 left pork loins representing 4 aging (chilling at 36°F) periods (1, 4, 8 and 12 days) were investigated. The loin was cut into 4 sections: al the 4th to 8th thoracic vertebra, b) the 8th to 12th thoracic vertebra. c) the 12th thoracic to the 1st lumbar vertebra and dl the 1st to 5th lumbar vertebra. 2, 1.5-in. chops were cut from the posterior end of each section and used for measurements on the cooked meat (cooking time and losses, palatability scores, shear value, water-holding capacity, total moisture, free fatty acids and pH). The remaining portion of the sections was used for measurements on the raw meat (total moisture. free fatty acids, pH, lactic acid, TBA, ether extract and free aminesl. Significant increases after 12 days’aging were noted in cooking time in min/lb (P 〈0.05), dripping cooking losses (P 〈 0.05), acid numbers for raw and cooked fat (P 〈 1.01), pH of raw (P 〈 0.05) and cooked (P 〈 0.01) muscle, TBA value of raw muscle (P 〈 0.05). tenderness score (P 〈 0.05) and free amines (P 〈0.01). Decreases (P 〈 0.05) were noted for percentage total moisture of raw muscle and shear values. Aging pork loin for 12 days had only a slight effect on palatability. Few significant changes were noted in the pork loins until after 4 days of aging. However, free amines in raw muscle and free fatty acids of cooked meat increased (P 〈 0.05) between 1 and 4 days of aging. Generally, aging was of little benefit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12165.x
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  • 9
    Electronic Resource
    Electronic Resource
    RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR (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: Unadjusted percentage reflectance ratios or differences at 630 nm/580 nm, 507 nm/572 nm, 572 nm/525 nm, 630 nm — 580 nm and K/S adjustment of 572 nm/525 nm and 507 nm/572 nm showed high pooled within-cell correlation coefficients to visual color scores of beef muscles displayed under 1076 lumens/m2 Deluxe Warm White lighting at 2°C up to 5 days. Adjusting reflectance to K/S did not improve correlation coefficients. Multiple regression analysis showed that %R 630 nm —%R 580 nm contributed most to R2 of prediction equations in three of four beef muscles studied. Use of %R 630 nm —%R 580 nm is recommended.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07510.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of Blade Tenderization and Trimming of Connective Tissue on Hot-Boned, Restructured, Pre-Cooked Roasts from Cows (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: Selected muscles from one side of each of four USDA Utility grade cow carcasses were hot boned, blade tenderized, chunked, and divided into two batches. One batch was trimmed of large areas of connective tissue and the other was not trimmed before restructuring and precooking. The muscles from the other side were not blade tenderized, but were hot boned, chunked, and divided into two batches. One batch was trimmed of connective tissue, and the companion batch was not trimmed before restructuring and precooking. Even though blade tenderization did not prove to be as totally effective as trimming in reducing the undesirable effects of connective tissue, it may be a viable alternative to trimming.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13077.x
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