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  • 1
    Electronic Resource
    Electronic Resource
    Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Electrical stimulation, both high-voltage (HVES; 55OV) and low-voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat-ring” score. Contrasts were made between LVES-A (35V), LVES-B (60V) and nonstimulated sides. LVES-A resulted in brighter color of lean but lower marbling scores than did LVES-B. LVES-B produced brighter lean color and lower “heat-ring” scores as compared to that of controls. Use of LVES-A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two-toning than did the “Free” sides and the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13229.x
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  • 2
    Electronic Resource
    Electronic Resource
    Factors Affecting Properties of Precooked-Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-0-Fos® in combination with salt levels of 1.5, 1.0, 0.5 and 0.0% NaCl were precooked, frozen and packaged. Use of phosphates increased pH values, cooking yield, saltiness and juiciness scores and decreased the formation of off-flavor and rancidity. Higher NaCl levels increased saltiness scores and maintained juiciness scores and reheating yields over extended periods of frozen storage. Sodium chloride alone increased TBA values but did not affect (P 〉 0.05) off-flavor scores. The use of phosphates or vacuum packaging reduced the development of off-flavor and rancidity during extended periods of frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14993.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Assessing Palatability Characteristics of Beef Destined for Retail Distribution (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: Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality-indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight-minus” regardless of fat thickness received the lowest ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05068.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Freezing Temperature on Weight Loss and Quality Characteristics of Beef Liver, Kidney, Heart, and Tongue (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: Temperature at which variety meats were frozen (—126°C, -34°C, - 18°C, -8°C) had little effect on weight loss, color, appearance, odor or tenderness of beef liver, kidney, heart and tongue, before, during or after thawing and retail display. Freezing of variety meats at -34°C, as opposed to -126°C: (a) appeared to minimize weight losses associated with thawing, retail display and/or application of pressure; (b) did not materially affect color of meat surfaces during retail display; (c) might improve overall appearance enough to increase retail caselife; and (d) did not affect off-odor incidence or tenderness of variety meats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05070.x
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  • 5
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature (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: Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x
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  • 6
    Electronic Resource
    Electronic Resource
    Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics (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: Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07621.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers (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: Rib steaks from steers (n=326) and heifers (n=68) that were either grass-fed or fed high-concentrate diets for 30–230 days were used in palatability studies. Extending time-on-feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time-on-feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high-concentrate diet for at least 90 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10083.x
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  • 8
    Electronic Resource
    Electronic Resource
    Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef (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: Beef from yearling steers (n = 254) which were fed either grass only or high-concentrate diets was used to study subcutaneous fat thickness as an alternative method for grading beef carcasses. Assigning carcasses to three expected-palatability groups based on fat thickness was at least equivalent to, and perhaps slightly more precise than, the use of USDA quality grades for grouping the carcasses according to expected palatability. There were progressive increases in palatability of cooked beef as fat thickness of carcasses from cattle fed 90–160 days increased from less than 2.53 mm up to 7.61 mm, but quantities greater than 7.61 mm did not further improve palatability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10089.x
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  • 9
    Electronic Resource
    Electronic Resource
    Properties of Frankfurters Made From Electrically Stimulated Beef (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: Frankfurters (3 replications of 4.54 kg meat batches) were conventionally made. Paired sides from beef were used for control (NES) and electrically stimulated (ES) meats (clods, flanks and plates). All-beef frankfurters (100% ES beef or 100% NES beef) and beef-pork frankfurters (80% ES beef-20% pork or 80% NES beef-20% pork) were made. The pork was not electrically stimulated. Proximate composition within cut of beef (plate, flank, clod) was not affected (P 〉 0.05) by ES. However, ES clods had (numerically) greater percentages of expressible juice loss, greater percentages of salt-soluble protein and lower percentages of juice loss during cooking than did NES clods (not statistically different). Use of ES beef alone or in combination with 20% pork did not affect external visual color, off-flavor, overall desirability or processing shrinkage of frankfurters. ES may affect certain properties (raw and cooked muscles) as measured in the laboratory, but when these ES muscles are used to make frankfurters, no real advantages or disadvantages were suggested by this study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11101.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef (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: Grain-finished steers and heifers (n=390) were slaughtered in a commercial plant and assigned to one of five groups: (a) electrical stimulation (ES) immediately after exsanguination, (b) ES immediately before evisceration, (c) ES immediately after evisceration, (d) ES immediately after splitting, and (e) untreated (not ES). ES consisted of either 150 or 550 volts for either 1 or 2 mm. Electrically stimulated carcasses had more youthful, brighter colored lean and less “heat-ring” than untreated (not ES) carcasses. Steaks from electrically stimulated carcasses had (P〈0.05) lower shear force values, were more tender, had less panel-detectable connective tissue and higher overall palatability ratings than did steaks from untreated (not ES) carcasses. Steaks from carcasses receiving 550-volt ES usually had more youthful, brighter colored lean and lower shear force values, were more tender, had less panel-detectable connective tissue and higher overall palatability ratings than steaks from carcasses that received 150-volt electrical stimulation. Quality and palatability traits of carcasses electrically stimulated for 1 mm were not different from those of carcasses receiving 2 mm of electrical stimulation. Electrical stimulation at different stages in the slaughter-dressing sequence did not evoke differential responses in quality or palatability factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14519.x
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