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  • 1
    Electronic Resource
    Electronic Resource
    Protein Extraction From Chicken Myofibrils Irrigated with Various Polyphosphate and NaCl Solutions (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), 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: Physical changes in chicken gastrocnemius myofibrils incubated in 0.1 to 1.0 M NaCl solutions with or without 10 mM ortho-(P), pyro-(PP), tripoly-(TPP) or hexameta- (HMP) phosphate at pH 6.0 were examined by phase-contrast microscopy, electrophoresis, and solubility. PP and TPP performed similarly in promoting protein extraction, P had no apparent effect, and HMP exhibited an intermediate effect. PP, TPP, and HMP treatments markedly improved protein solubility in 0.3 and 0.4 M NaCl through the release of myosin, but the phosphate effect diminished in ≥ 0.6 M NaCl. Overall, phosphates influenced the ultrastructure of myofibrils and extraction of their constituents in the order: PP ∼ TPP 〉 HMP 〉 P ∼ nonphosphate control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15962.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    A RESEARCH NOTE CONJUGATED LINOLEIC ACID CONCENTRATION IN SEMIMEMBRANOSUS MUSCLE OF GRASS- AND GRAIN-FED AND ZERANOL-IMPLANTED BEEF CATTLE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 8 (1997), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Conjugated linoleic acid (CLA) is a potential anticarcinogen, found in higher concentration in ruminant than in nonruminant products. The concentration of the biologically active 9 cis, 11 trans CLA in semimembranosus muscle from cattle on pasture (without added grain, 7.4 mg/g fat) was significantly higher (p〈0.05) than in grain on grass fed (5.1 mg/g fat) and implanted animals (5.2 mg/g fat). Among the other polyunsaturated fatty acids, linolenic and docosahexaenoic acid were higher (p〈0.05) in grass-fed animals. The lower linoleic acid concentration (23.2 mg/g fat) in grass-fed cattle compared to the grain on grass fed (26.6 mg/g fat) and implanted (27.5 mg/g fat) animals may result from conversion to CLA. The type of feed could thus be manipulated to increase the levels of anticarcinogenic CLA in beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00381.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    STUDIES OF COW BEEF TENDERNESS ENHANCEMENT THROUGH SUPERSONIC-HYDRODYNAMIC SHOCK WAVE TREATMENT (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 12 (2001), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Longissimus samples were removed from each side of 17 U.S. Commercial and Utility carcasses (Experiments A, B, and C). The samples were randomly assigned to supersonic-hydrodynamic shock wave treatment (SSW) or no treatment (C). Total energy and maximum peak force data were obtained for all treatments. Sensory evaluation (for Experiments A and C) included subjective ratings for myofibrillar tenderness. juiciness, connective tissue amount, and overall tenderness. Also, thaw loss, cooking loss, and collagen solubility were determined. The effects of supersonic-hydrodynamic shock treatment on the reduction of shear force and sensory values for all studies were minimal. Thaw loss (Experiment B only), cooking loss, CIE L* a* b* values, collagen solubility and standard plate counts were unaffected (P〉0.05) by treatment. Further research with less tender beef should indicate if tenderness improvement can be attained through a closer accoustical match with water and improved techniques for administering shock wave treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2001.tb00689.x
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  • 4
    Electronic Resource
    Electronic Resource
    Carcass and meat characteristics of crossbred lambs born to ewes of different genetic types and slaughtered at different weights
    Amsterdam : Elsevier
    Livestock Production Science 12 (1985), S. 241-250 
    Details
    ISSN: 0301-6226
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0301-6226(85)90054-5
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Microbial Characteristics of Three Formulations of Precooked, Vacuum-packaged Restructured Beef Steaks (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Restructured steaks were manufactured with hot or cold boned beef using alginate, alginate + dried egg albumin, or salt/phosphate formulations. Raw steaks were sampled for aerobic (26° and 35°C), and gram-negative enteric counts. Cooked vacuum-packaged steaks were sampled for aerobic, gram-negative enteric, lactobacilli and staphylococci and for the presence of Salmonella, Aeromonas, Yersinia, and Listeria during 7 wk storage (2°C). No differences in counts due to formulation were found for raw or cooked steaks. Higher aerobic counts (P〈0.10) were observed for raw steaks manufactured from hot-boned sides than from cold-boned sides. Aerobic counts increased (P〈0.01) with storage time. Staphylococcus aureus was the only pathogen isolated from cooked steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb04719.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot- and Cold-Boned Carcasses (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: The microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P 〈 0.01) in restructured steaks than in conventional steaks. Except for Enterobacteriaceae and staphylococci counts, higher counts were observed for steaks from hot-boned sides than for steaks from cold-boned sides. Counts tended to be lower (P 〈0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P 〈 0.01) for vacuum packaged steaks throughout the storage period.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14228.x
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  • 7
    Electronic Resource
    Electronic Resource
    Gelation of Crude Myofibrillar Protein Isolated From Beef Heart Under Antioxidative Conditions (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Oxidation inhibition during washing, as it affects gelling properties and binding strength of beef heart myofibrillar protein, was investigated. Crude myofibrils isolated by repeated washing in the presence of propyl gallate, ascorbate and tripolyphosphate had a lower TBA value and formed stronger gels (puncture and compression strengths) in the pH range 5.8–7.0 and in 0.6M NaCl than the control myofibrils. Inhibition of oxidation increased tensile stress of myofibrillar gels and enhanced bind strength in restructured meat. Functionality of myofibrillar protein could be protected by antioxidants used in the washing process.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06156.x
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  • 8
    Electronic Resource
    Electronic Resource
    Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Steaks, fabricated with hot- (HB) or cold-boned (CB) beef and structured with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin, were packaged aerobically and anaerobically and displayed at 2°C for up to 30 days to determine effects of boning methods and binders on structured steak properties. Using SP and CB meat resulted in darker (p〈 0.05) non-bloomed and bloomed steaks. Adding albumin had little effect on changing color of ALG steaks. Steaks with stronger cohesion (p〈0.05) were produced when SP was used. Structured steaks fabricated with CB meat were more tender than those made using HB meat. In addition, steaks made with either meat type exhibited similar binding properties (p〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06154.x
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