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  • 1
    Electronic Resource
    Electronic Resource
    APPLICATION OF SDS-ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKED (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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 sodium dodecylsulfate-acrylamide gel electrophoresis was evaluated as a method to determine the cooking temperature to which beef has been cooked. Water soluble protein extracts from bovine muscles cooked to the final temperatures of 65, 70, 75, 80, 85 and 90°C were applied on SDS-acrylamide gels. The extracts showed characteristic electrophoretic patterns for each cooking temperature examined. The thermoprofiles were highly reproducible among a number of experimental variables. The high degree of accuracy and reproducibility of the method described herein makes it possible to determine the precise temperature to which beef has been cooked, within ± 5°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02914.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    QUANTITATIVE DETERMINATION OF SOYBEAN PROTEIN IN FRESH AND COOKED MEAT-SOY BLENDS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb02206.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    DETECTION OF VARIOUS NONMEAT EXTENDERS IN MEAT PRODUCTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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 stacking sodium dodecylsulfateacrylamide gel electrophoresis method was evaluated for the qualitative detection of various vegetable proteins in meat products An additional study was also conducted to determine the influence of milk powder, casein, whey protein and egg white proteins on the previously reported electrophoretic procedure for the quantitation of meat and soybean protein content. Soybean, cottonseed flour, cottonseed protein concentrate and peanut protein concentrate exhibited their own unique electrophoretic patterns and were clearly identified when they are added to meat proteins singularly or in various combinations. It was also shown that meat and soybean protein can be successfully identified and quantitated in the presence of milk powder, casein, whey and egg white by employing the described electrophoretic method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00676.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Ingredient Effects on the Thermal Inactivation of Foot-and-Mouth Disease Virus in Formulated, Comminuted Meat Products (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: The stability of foot-and-mouth disease (FMD) virus after thermal processing of formulated comminuted beef products, such as, Salisbury steak, beef loaf and cured beef prepared from FMD-infected cattle, was examined. Virus survival after product processing in flexible plastic tubes varied with the ingredient present in the product formulation. The virus was completely inactivated in those products containing inorganic salts (sodium chloride, tripolyphosphate or nitrite), farinaceous material or spices after thermal processing to a core temperature of 79.4°C. In those formulated products that contained either FMDV virus-positive milk or heart tissue from infected cattle, the virus survived the above processing conditions. However, the virus was inactivated in these same products after processing to a core temperature of 93°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05140.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Thermal Processing on the Survival of Foot-and-Mouth Disease Virus in Ground Meat (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Foot-and-mouth disease virus was examined for its stability during cooking in tissues from infected cattle. The 01 (CANEFA 2) serotype of foot-and-mouth disease virus survived in lymph node tissues after heating for 2 hr at 69°C, for 1 hr but not for 2 hr at 82°C, and for 15 min but not for 0.5 hr at 90°C. Incorporation of 1% NaCl into suspensions of infected lymph nodes enhanced viral survival after heating for 0.5 hr but not for 1 hr at 90°C. The virus did not survive in either ground beef or meatballs contaminated with infected lymph node tissue, when processed to internal temperatures of 93.3, 96.1 or 98.8°C using commercial thermal processing procedures. Accurate temperature measurements were achieved with a temperature sensitive indicator disc developed in this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10087.x
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  • 6
    Electronic Resource
    Electronic Resource
    Total Pigments and Myoglobin Concentration In Four Bovine Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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: —This research was to determine whether quantitative differences in total pigment and myoglobin concentration could be detected, chemically, in muscles which differed in visual color. For this purpose, a portion of the longissimus dorsi, psoas major, biceps femoris, and semitendinosus muscles was removed at specific locations, from choice-grade steer carcasses, for use as experimental material. Each muscle was subjected to total pigment, myoglobin, fat, and moisture analysis. Hemoglobin content was determined by the difference between total pigment and myoglobin concentrations, Correction of total pigment and myoglobin concentration for fat and/or moisture was used to determine its influence upon the variation in the quantity of muscle pigmentation.Precise results were obtained with the total pigment and myoglobin procedures. Total pigment concentration was greatest in the biceps femoris and least in the semitendinosus. Little difference was obtained between the longissimus dorsi and psoas major. Myoglobin concentration, in decreasing order of magnitude, for the muscles studied was biceps femoris, longissimus dorsi, psoas major, and semitendinosus. The difference between myoglobin and total pigment concentration in the psoas major muscle was a result of hemoglobin constituting a greater portion of the total pigmentation. Results also indicated that hemoglobin contributed more to total pigment concentration and probably to muscle color than previously reported. The significance of the results obtained was not altered by correcting the data for fat and/or moisture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01957.x
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    Paper (German National Licenses)
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