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  • 1
    Electronic Resource
    Electronic Resource
    Heat-Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During Simmering (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), 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: : Changes of proteins in beef cubes, soup stock, and scum (a complex of coagulated proteins, fat, and minerals floating on soup stock) during simmering in sub-boiling water at 95 °C for 3 h were investigated by SDS-PAGE and Western blotting. Of the soluble proteins in soup stock heated for 1 h, 3 components having molecular weights between 47 and 36 kDa reacted with myosin antibody. Those bands disappeared from soup stock after heating for 3 h, however, they were observed in the scum. Bands of 70 and 58 kDa, which reacted with myosin antibody and were observed after 1 h of heating at 95 °C, were also observed after 30 min of heating under pressure.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb11323.x
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  • 2
    Electronic Resource
    Electronic Resource
    MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE: EFFECT OF SULFHYDRYL REAGENTS AND POST-MORTEM STORAGE ON CHANGES IN MYOSIN B (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Studies to determine the relationship of SH groups to certain changes of the myofibrillar proteins of post-mortem muscle were carried out with myosin B from at-death and post-mortem stored rabbit skeletal muscle (2° C and 25° C for 3 days) and with SH reagent modified myosin B from at-death and post-mortem stored muscle. Quantitative SH analysis, ATPase activity, turbidity rate and analytical ultracentrifugation were employed to determine the changes in myosin B associated with changes in SH groups. Post-mortem storage of muscle at 2°C for 3 days had no effect on SH content of myosin B; a decrease in SH groups, however, was observed in myosin B from muscle stored at 25°C for 3 days and for iodoacetamide (IAA) and N-ethylmaleimide (NEM) modified myosin B. ATPase activity was inhibited by reacting myosin B with enough NEM or IAA to block all SH groups. Dialysis of myosin B from at-death and post-mortem muscle against MCE to restore SH groups resulted in partial reversal of Mg++ and EGTA-activated ATPase of myosin B from post-mortem muscle and a less rapid rate of turbidity development. These results suggest that the state and nature of SH groups are partly involved in the actin-myosin interaction of post-mortem muscle; other constituents, however, in addition to SH groups are evidently modified and, in some instances, irreversibly modified, under certain post-mortem storage conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02778.x
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  • 3
    Electronic Resource
    Electronic Resource
    CAF Activity, Calcium Concentration, Andy the 30,000-Dalton Component of Tough and Tender Bovine Longissimus Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Four tender and four tough bovine longissimus samples from A-maturity carcasses and four tender and four tough bovine longissimus samples from E-maturity carcasses postmortem aged 10-14 days were used to study calcium-activated factor activity (CAF), calcium concentration, and the 30,000-dalton component. Significant differences in CAF and free calcium were not found between tender and tough for CAF and free calcium, although the tough samples had more free calcium. Tender bovine longissimus muscle from A-maturity carcasses had a 30,000-dalton component and a high ratio of 30,000-dalton component to actin, whereas tough did not. In E-maturity, however, both tender and tough longissimus had a 30,000-dalton component.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14593.x
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  • 4
    Electronic Resource
    Electronic Resource
    AN OVERVIEW OF A SYMPOSIUM ON THE FUNDAMENTAL PROPERTIES OF MUSCLE PROTEINS IMPORTANT IN MEAT SCIENCE (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 7 (1983), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1983.tb00794.x
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  • 5
    Electronic Resource
    Electronic Resource
    Accelerated Postmortem Aging of Beef Utilizing Electronbeam Irradiation and Modified Atmosphere Packaging (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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 combined effects of electron-beam irradiation and modified atmosphere packaging (MAP) with 25% CO2 and 75% N2 were examined. Steaks from prerigor beef longissimus (lumborum and thoracis) were prepared, placed in MAP, irradiated with 2 kGy, and stored at 15°C or 30°C. Postrigor longissimus steaks from the other half of each carcass were vacuum-packaged and stored at 2°C. Analysis for tenderness, lipid oxidation, color, and microbial growth were conducted over 2 wk. Aging irradiated prerigor beef at 30°C for 2 days with MAP resulted in similar Warner-Bratzler shear values as conventional wet aging at 2°C for 7 or 14 days, and steaks did not show discoloration, lipid oxidation, or microbial spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb14742.x
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  • 6
    Electronic Resource
    Electronic Resource
    Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades (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: Twenty Prime and 20 Choice IMPS 107 ribs, and 20 Prime, 20 Choice and 20 Select IMPS 179 short-cut strip loins were equally divided between dry aging and wet aging treatments. Steaks and Toasts, aged for 21 days, were evaluated by trained and consumer panels for sensory attributes. Some statistically significant palatability differences were observed due to treatment, grade and cut of loin and rib steaks by the trained panel, but no statistical differences in palatability attributes of loin steaks were detected by consumer panelists. A major difference between aging treatments, however, was the greater shrink and trim loss associated with dry aging.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05338.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Postmortem Storage on Titin and Nebulin in Pork and Poultry Light and Dark Muscles (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Purified myofibrils were prepared from samples of chicken breast and thigh muscles and from light and dark portions of pork semitendinosus muscle at death and after storage at 4° and 22°C for 1, 3, and 7 days postmortem. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to examine the effect of postmortem storage of muscle on titin and nebulin. Results indicated that titin and nebulin were more rapidly degraded in light than in dark chicken muscle. In contrast, titin and nebulin were more rapidly degraded in dark than in light pork muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07794.x
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  • 8
    Electronic Resource
    Electronic Resource
    Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex (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: Strip loins were removed from 10 bulls and 10 steers ∼14 mo old and from 10 cows ≥ 44 mo. Samples were removed at 3, 7, 14, and 28 days postmortem. Shear-force values were measured. Sensory evaluation was done by a 15-member trained panel. Animal age and postmortem aging time had more influence on tenderness attributes than did sex of the animal. Increased postmortem aging time improved tenderness attributes regardless of sex or age.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09341.x
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  • 9
    Electronic Resource
    Electronic Resource
    Postmortem Degradation of Titin and Nebulin of Beef Steaks Varying in Tenderness (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: Purified myofibrils were isolated from “tender” and “less-tender” bovine longissimus muscle at death and at 1, 3, 7, and 14 days of postmortem storage (4oC). Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to detect changes in the myofibrillar/cytoskeletal proteins, titin and nebulin. Titin and nebulin bands were observed to be less intense on gels from “tender” than from “less-tender” steaks. These results suggest that titin and nebulin were more rapidly degraded in “tender” than in “less-tender” steaks, and that the extent of beef loin steak tenderness may be dependent upon the postmortem degradation of titin and nebulin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb04695.x
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  • 10
    Electronic Resource
    Electronic Resource
    IRRADIATION AND STORAGE EFFECTS ON AROMA AND COLOR OF RAW BEEF PATTIES IN ANAEROBIC OR AEROBIC PACKAGING (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 11 (2000), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of irradiation (2 kGy) of ground beef from trimmings aged 3, 6, or 9 days postmortem (PM) and packaged aerobically or anaerobically on lean color and aroma were investigated. Irradiation increased off-odors and reduced color scores and Hunter a* (redness) and b* (yellowness) values (P 〈 0.05). Aerobic packaging increased (P 〈 0.05) off-odors and Hunter L* (lightness) and b* values while reducing color scores and a* values. Irradiated patties made from trimmings of the shortest aged meat, 3-days, had higher color scores and a* values, compared to irradiated samples aged 6- and 9-days PM (P 〈 0.05). Irradiated patties packaged aerobically had more (P 〈 0.05) off-odors, hue angle and L* and b* values and lower color scores and a* values when compared to irradiated anaerobic patties. Thus, irradiated beef patties should be made of short aged trimmings and anaerobically packaged to prevent discoloration and off-odors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2000.tb00412.x
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