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  • 1
    Electronic Resource
    Electronic Resource
    ADDITION OF CORN GLUTEN MEAL AND ZEIN TO GROUND PORK OF VARIOUS FAT PERCENTAGES (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 13 (1990), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Corn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture, protein contents and color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Five percent zein added to ground pork reduced cooking loss 4.2% when compared with ground pork without zein. Addition of corn gluten meal to pork did not influence yield. Instron compression values increased with the addition of zein and corn gluten meal. Increased fat altered the hue (increased hue angle due to increased b) of the interior of the cooked pork patties. Zein addition also increased the lightness of cooked pork patties. The addition of zein to ground pork patties decreased sensory tenderness and pork flavor intensity and increased off-flavor intensity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1990.tb00023.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    ADDITION OF DRY- AND WET-MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 13 (1990), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chemical, physical and sensory properties of cooked frankfurters of three fat levels with 0 and 3.5% dry-milled corn germ (DMG) flour and 0 and 3.5% wet-milled corn germ (WMG) flour added were investigated. As fat level increased, cooking losses increased and Instron compression values decreased, in cooked frankfurters with DMG and WMG flours. Addition of DMG flour decreased fat content and lightness (L) and increased yellowness (b-value) of cooked frankfurters. Sensory evaluation indicated that DMG flour in frankfurters decreased tenderness, juiciness and cured flavor intensity. The addition of DMG flour increased chewiness of frankfurters. WMG flour addition decreased fat and protein contents and lightness (L) and increased hue angle (due to higher b), Instron compression values and cooking loss. Cured flavor intensity decreased and off-flavor intensity increased with the addition of WMG flour to frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1990.tb00024.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    COMPOSITION AND SENSORY ANALYSIS OF RIB CHOPS FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Thirty-six pigs were injected with one of three levels of a recombinant preparation of porcine somatotropin (equivalent to 0, 4 or 8 mg/day pSt). Pigs were withdrawn from pSt injections either 0 or 7 days before slaughter for a total of six treatment combinations. Crude fat contents of the raw and broiled rib chops decreased in response to pSt supplementation. Generally, muscles from supplemented pigs contained less thiamin and similar iron contents when compared with muscles from control pigs. Broiled rib chops from the 8 mg pSt/day treatment group contained greater cholesterol contents than rib chops from the control group. Broiled rib chops from the 4 mg pSt/day treatment group did not differ from control samples in tenderness, juiciness or pork flavor. At the greatest pSt level, however, rib chops were less tender when compared with rib chops from control pigs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00347.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    COMPOSITION, WATER-HOLDING CAPACITY AND pH OF MUSCLES FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt) (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Eighteen pigs were injected with one of three levels of recombinant porcine somatotropin (pSt) and received no more injections 7 days before slaughter. Excised triceps brachii, psoas major, semimembranosus, semitendinosus and biceps femoris muscles were analyzed for crude fat, moisture and protein contents, pH and water-holding capacity, Generally, raw muscles from somatotropin-supplemented pigs contained less crude fat than did muscles from control animals. The crude fat content of the broiled triceps brachii and roasted biceps femoris decreased in response to somatotropin supplementation. Muscles from supplemented and unsupplemented pigs did not differ in cooked muscle moisture or protein contents, raw or cooked pH or raw muscle water holding capacity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1989.tb00348.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Fatty acid profiles and proximate composition were determined at seven carcass locations from 64 pigs. Fatty acid composition was not altered by PST treatment (P 〉 0.05). The more unsaturated outer layer of subcutaneous fat was present in a greater proportion in the PST-treated pigs. Adipose tissue fat content was decreased (P 〈 0.01), whereas percentage moisture and protein was increased (P 〈 0.01), by PST. Boneless ham characteristics did not differ among treatment groups (P 〈 0.05). Pepperoni from PST pigs dried more efficiently and was harder than control pepperoni. Bacon from PST pigs contained less fat and was softer than control bacon. Difference in texture of products, particularly bellies for bacon from PST-treated pigs, seemed to be a result of an altered proximate composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05483.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Cholesterol Content and Sensory Analysis of Ground Pork as Influenced by Fat Level and Heating (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: Eight treatment combinations for the formulation and heating of fresh ground pork were investigated: four raw fat levels (4, 9, 18, 23%) and two internal end point temperatures (71°C and 77°C). In the raw state, ground pork containing 4 or 9% fat contained less cholesterol, more moisture and was judged to be more red than samples containing 18 or 23% fat. Tenderness, juiciness and amount of mouthcoating increased as fat level in the cooked patties increased. Internal end point temperature (71°C or 77°C) did not affect sensory scores of cooked pork patties. Cooked patty cholesterol content (wet weight) did not differ among the four fat levels. High-fat ground pork retained less cholesterol than low-fat ground pork.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14241.x
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    Paper (German National Licenses)
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