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
    EFFECT OF SPLEEN IN RESTRUCTURED 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: Boneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control-frozen, (2) control-5 days storage at 0°C, (3) 1% spleen pulp-frozen and (4) 1% spleen pulp-5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P〈0.05) color development during frozen storage for a short period but offered no (P〉0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P〉0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00771.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
    REDUCED ANALYSIS TIME OF COMMINUTED MEAT (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subdivided samples of ground beef, pork sausage, and wieners were oven-dried at 102°C or extracted with diethyl ether at various time intervals from 1/4 to 8 h. Each moisture and fat extraction period correlated well with the standard 8 h analysis, although less variation tended to occur after 4 h of drying or extraction time. Results from reduced analysis time for moisture and fat determination were closely associated with the standard 8 h values and each other. These data suggest that modified moisture and fat determination methods which were evaluated gave suitably accurate and precise results for routine analyses use for quality control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00843.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
    RAPID ANALYTICAL METHODS FOR GROUND BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four moisture and four fat determination methods requiring from 5 min to 12 h were performed on 664 ground beef samples to compare accuracy and precision of rapid fat and moisture determinations to the Association of Official Analytical Chemists (AOAC) procedures. The modified Babcock results were closer to the official ether extraction method than those obtained from the Banco and Univex methods. Moisturefuge moisture determinations were more highly correlated with AOAC percentages than either the Toluene or Ohaus methods. Correlations among moisture and fat determination methods studied with official results were 0.90 or higher and none of the fat and moisture values differed significantly from those using AOAC methods. These data suggest the modified rapid moisture and fat determination methods evaluated have adequate accuracy and precision for reliable control and analyses use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00842.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 SALT ON RESTRUCTURED 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: Beef muscles were reduced in size and blended with one of four mixtures (1) 1% food grade NaCl + 0.25% sodium tripolyphosphate (STP) (1F), (2) 1% laboratory grade NaCl + 0.25% STP (1L), (3) 2% food grade NaCl + 0.25% STP (2F) or (4) 2% laboratory grade NaCl + 0.25% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (P〈0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and flavor degradation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00770.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
    MICROBIAL LOAD OF BEVERAGE GLASSES (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Beverage glasses were randomly sampled during the winter (Study I) to determine cleanliness. During the spring, random sampling of beer glasses from one establishment of Study I and two additional outlets was conducted (Study II). Contamination level of soft drink and wine glasses was not different (P 〉 0.05). Microbial load of beer glasses was higher than for other glasses. Beer glasses from one establishment had more (P 〈 0.05) contamination than those from the other units. Current operational and sanitary practices conducted at those establishments studied (except Establishment D) are effective enough to provide acceptable cleanliness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00781.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
    FLAVOR ENHANCEMENT OF RESTRUCTURED PORK (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured pork chops were formulated using boneless pork shoulders, 1% NaCl and .25% sodium tripolyphosphate (STP). Experimental treatment included (1) 90% pork—10% dried apples (A), (2) 100% pork (C), (3) 90% pork—10% corn crumbs (CC), and (4) 90% pork—10% mushrooms (M). All samples were stored at —20°C until evaluation at 10 or 70d. Corn crumbs appeared to have less potential as an enhancer due to their adverse effect on color, overall appearance, texture, tenderness and flavor. Dried apples appeared to impair product cohesion more than overall product and color stability. Mushrooms appeared to be a viable source for flavor and appearance enhancement. Among nonmeat ingredients evaluated, none enhanced texture. Storage time had minimal effect on product tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00850.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
    ACCELERATED RESTRUCTURING OF 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: Restructured steaks manufactured by two comminution methods from prerigor electrically stimulated (PES) beef, nonstimulated counterparts (NES) and postrigor non-electrically stimulated (C) samples were compared. After frozen storage for 0,14, and 42 days, samples were subjectively evaluated for appearance and palatability traits. Objective measurements included Hunter Color, TBA, Kramer, and Instron values. Electrical stimulation reduced peak force but did not consistently improve sensory panel scores. Comminution method did not consistently affect any traits. Results suggested that subjective appearance was affected more by storage time than other treatments and that prerigor beef may be effectively utilized in restructured beef without affecting palatability traits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1986.tb00769.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
    CHARACTERISTICS OF USDA UTILITY COW BEEF SUBJECTED TO BLADE TENDERIZATION AND HYDRODYNAMIC SHOCK WAVES (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 14 (2003), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Longissirnus lumbonun samples were removed 24 h postmortem from six U.S. Utility carcasses to be utilized in determining the effects of tenderness enhancement methods and aging time on quality attributes of beg. Within each sample, sections were randomly assigned to hydrodynamic shock waves (HSW). blade tenderization (BT), a combination of BT and HSW (HSBT). or no treatment (C). Steaks within each treatment (excluding HSW) were aged for 7 and 14 days. Sensory evaluation included subjective ratings for myofibrillar tenderness, connective tissue amount, and overall tenderness. Objective measurements included thaw and cooking losses, shear force, and standard plate count. HSW and HSBT were effective in decreasing (P〈0.05) Warner-Bratzler peak force, total energy, and standard plate count. However, aging time (14 days) was more effective (P〈0.05) in decreasing peak force shear values than BT, HSW, or HSBT. Sensory values, thaw and cooking losses were not affected (P〉0.05) by any treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2003.tb00695.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
    UTILIZATION OF RESPONSE SURFACE MODELING TO EVALUATE THE EFFECTS OF NONMEAT ADJUNCTS AND COMBINATIONS OF PSE AND RFN PORK ON THE TEXTURE OF BONELESS CURED PORK (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 14 (2003), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Combinations of pale, sop, and exudative (PSE) and red, firm. and nonexudative (RFN) semimembranosus muscle were utilized to manufacture chunked and formed, cured pork. Response Surface Methodology was utilized to investigate the effects of soy protein concentrate (SPC), sodium caseinate (SC), and modified food starch (MFS) on bind and texture profile analysis. Fifteen adjunct formulations for five PSE and RFN combinations provided 75 treatments for each of three replications. As CIE L* values of raw muscle increased, protein-protein bind decreased (P〈0.05). MFS, SC, and SPC decreased (P〈0.05) cohesiveness. MFS and SC decreased (P〈0.05) chewiness, and MFS decreased (P〈0.05) hardness. Utilizing these adjuncts demonstrated that MFS improved texture in PSE and RFN pork. This research demonstrated that diluting RFN pork with no more than 25% PSE pork permits the formation of a high quality boneless deli ham roll.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2003.tb00696.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
    LONG-DISTANCE TRANSOCEANIC SHIPMENTS OF FRESH BEEF (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: Fresh beef cuts and quarters were shipped from Ellensburg, Wash. to Yokohama, Japan in refrigerated vans with either normal (ambient air) or modified (60% CO2, 25% O2, 15% N2) atmospheres. Packaging treatments involved use of polyvinyl chloride film, calcium alginate coating, cotton stockinettes, polyethylene-lined boxes and vacuum packages for rounds, chucks, ribs, loins and/or quarters. Use of a 0.02% solution of sodium hypochlorite (NaOCl) did not affect the terminal condition of beef cuts or quarters. Use of modified atmosphere was associated with significant improvements in overall appearance and desirability of beef cuts and quarters. The best method for protecting fresh beef cuts during long-distance shipments was vacuum packaging; vacuum packaged cuts were adequately protected from deterioration and weight loss during the 20–21 day shipment. The best system for protecting fresh beef quarters during long-distance, transoceanic shipments consisted of wrapping with PVC film and transport in a modified atmosphere van; however, quarters treated in this manner were not adequately protected from deterioration and received relatively low appearance ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01489.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...