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  • 1
    Electronic Resource
    Electronic Resource
    INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON (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: Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02876.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES (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: Bone from one side of chilled mutton carcasses and bone from one side of hot mutton carcasses were physically separated by hand while the other sides were mechanically deboned. Yield of boneless carcass was similar for hot machine-boned and hot hand-boned carcasses. Cold machine-boned carcasses had a slightly lower yield of lean meat than cold hand-boned carcasses. Approximate analysis of meat from cold hand-boned, cold machine-boned, hot hand-boned and hot machine-boned carcasses was similar. However, calcium and hydroxyproline contents were lower for hot machine-boned than for cold machine-boned carcasses. Emulsion stability and total pigment concentration were higher for mechanically deboned meat. Organoleptic evaluations favored bologna made with hand-boned meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02875.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Influence of Storage Times After Cooking on Warner-Bratzler Shear Values of Beef Roasts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fifty longissimus and 49 biceps femoris roasts were cut from five Choice-grade steer carcasses and used to evaluate differences in Warner-Bratzler shear values at different times after cooking. Five longissimus roasts and four or five biceps femoris roasts were cut from both sides of each carcass. Roasts were cooked to an internal temperature of 71°C then wrapped in aluminum foil and chilled (4°C) for 2, 24, 48, 72 or 168 hr prior to shear analysis. No differences in shear values by carcass side or by length of chill after cooking existed for biceps femoris roasts. Longissimus roasts were more tender when taken from the left side and when chilled for 2 hr vs longer chill periods. Roasts chilled for 24, 48, 72 or 168 hr had similar shear values. Cores taken from the medial portion of the longissimus roasts had lower shear values than cores taken from the central or lateral portions. Longissimus roasts were always more tender than roasts from the biceps femoris muscle and they were less variable in tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14865.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF AGE AND ANATOMICAL LOCATION ON COMPOSITION OF BOVINE BONE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Cervical, thoracic, lumbar and sacral vertebrae, plus rib and femur bones were removed from 13 bovine of a wide age range (89–2783 days) to elucidate changes in bone composition as a function of age and anatomical location. Percent dry matter, ash, calcium and phosphorus increased with age while nitrogen and sulfur decreased. The calcium/phosphorus ratio remained relatively constant during growth. Dry matter, ash, calcium and phosphorus percentages increased from the anterior to the posterior of the vertebral column, while sulfur and nitrogen decreased. Thus, bone ossification advanced from the posterior to the anterior vertebrae. The femur contained the largest proportion of ash, calcium and phosphorus of the six bone types investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02391.x
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  • 5
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF MEAT FROM MECHANICALLY DEBONED LAMB BREASTS (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: Seven lots of choice and prime lamb breasts were mechanically deboned using an AUX 70 Beehive deboner with 0.635 mm diam holes in the cylinder. The meat was compared to hand-boned meat from the same lots of breasts. Numbers of bacteria per g of meat and percent fat, protein and dry matter were similar in hand- and machine-boned meat. Mechanically deboned meat contained less hydroxyproline and more calcium than hand-boned meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17995.x
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  • 6
    Electronic Resource
    Electronic Resource
    A COMPARISON OF HYDROGEN SULFIDE EVOLUTION FROM COOKED LAMB AND OTHER MEATS (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.tb12516.x
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  • 7
    Electronic Resource
    Electronic Resource
    FREE AMINO ACID CHANGES IN DIFFERENT AGED BOVINE MUSCLES AND THEIR RELATIONSHIP TO SHEAR VALUES (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY Free amino acid analyses were conducted on the longissimus and biceps femoris muscles from carcasses aged 2, 7 and 21 days to determine the relationships between these muscle constituents and palatability. Many of the free amino acids increased during aging. Shear values for the longissimus decreased faster with increased aging time than did shear values for the biceps femoris. Nevertheless, no significant interaction between aging period and muscle existed for any of the free amino acids. This indicates that proteolysis progressed at about the same rate in both the longissimus and biceps femoris muscles. The greater tenderness increase in the longissimus than in the biceps femoris during aging was probably due to greater amounts of connective tissue in the biceps femoris rather than to changes in free amino acids. Relationships between free amino acids in muscle and tenderness and flavor were low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15141.x
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  • 8
    Electronic Resource
    Electronic Resource
    Epimysial Connective Tissue Scores as Related to Beef Tenderness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: SUMMARY: Steaks from 24 bulls 20 months old, 89 bulls 14 months old and 109 steers 20 months old were used to relate thickness of epimysial tissue to the amount of intra-muscular connective tissue, and to correlate these factors with Warner-Bratzler shear values in muscles cooked to 140 or 160°F. The thickest portion of the LD epimysium was greater in lighter weight bulls than it was in heavier steers. Epimysial extension and thickness varied according to muscle location but at the same location it was not significantly different in steaks from tough versus tender steers. Differences in hydroxyproline content and connective tissue of steers and young bulls were small but older bulls had slightly greater amounts of both. The LD epimysium was tougher in older bulls than in younger bulls.Shear values of epimysial tissue varied considerably within animals of the same age, especially when roasted to 140°F. Most connective tissue differences due to line of cattle were small. Correlations within groups of cattle between thickness of epimysial tissues of different muscles or between epimysial thickness and intramuscular connective tissues were low. With few exceptions neither hydroxyproline, epimysial thickness nor connective tissue scores were significantly related to shear force of muscle or shear force of epimysial tissue itself. Correlations between shear force of the LD and BF muscles were not significant (P 〈 0.05) in animals of the same age. There was a tenderness interaction between age of animal and type of muscle which suggested that collagen gelatinization occurred at a faster rate in the LD than in the BF as age increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12074.x
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  • 9
    Electronic Resource
    Electronic Resource
    Failure of dietary restriction to influence natural killer activity in old rats
    Amsterdam : Elsevier
    Mechanisms of Ageing and Development 50 (1989), S. 81-93 
    Details
    ISSN: 0047-6374
    Keywords: Dietary restriction ; K562 ; Natural killer cells ; SV40-3T3 targets ; Tumours ; Yac-1
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0047-6374(89)90061-4
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  • 10
    Electronic Resource
    Electronic Resource
    Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning (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: Lipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07694.x
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