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  • 1
    Electronic Resource
    Electronic Resource
    Variability of Selected Components in Mechanically Separated Beef (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: Samples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant-to-plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materials.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06667.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture-Retention and Textural Characteristics of Chicken Breast Meat Patties (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: Chicken patties containing various levels of sodium tripolyphosphate (STPP) and NaCl were tested for moisture retention characteristics and instrumentally texture profiled. Both additives tended to increase moisture retention. Both additives also affected the textural quality of the patties. In the absence of NaCl, the STPP increased the product cohesiveness, springiness and chewiness at the highest phosphate level; but, in the presence of NaCI, the phosphate tended to increase these textural attributes, especially cohesiveness and chewiness, at lower phosphate levels. Improved meat quality might be achievable through a better understanding of relationships between NaCI, STPP, moisture retention and texture of poultry meat products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06677.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    MINERAL CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM TWO STRAINS AND THREE REGIONS OF PRODUCTION (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Contents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing 15-bird lots in a factorial design of two sexes × two commercial strains × three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07543.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Foliar Applied Simazine and Ammonium Nitrate on the Elemental Content of Cowpea Seeds (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 elemental concentration of K, Na, P, Ca, Fe, Mg, Cu, Zn, and Mn was determined in seeds of three cultivars of cowpeas [Vigna unguiculata (L.) Walp.] treated with 0, 2000, and 4000 ppm simazine as a foliar spray and side dressed with 0, 30, and 60 kg/ha ammonium nitrate fertilizer. The element Ca was increased by the simazine treatment in‘Pinkeye Purple Hull’and Mn was increased by the ammonium nitrate fertilizer treatment in‘Mississippi Silver’. Significant fertilizer by simazine interactions were found with the remaining elements. Similar treatment responses in the elemental concentration were found among the three cultivars. The percentage recommended dietary allowances based on the individual elemental concentrations that a 100s raw edible portion of cowpeas would supply were not significantly affected by the treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13284.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Changes in Nutrient Content during Chill-holding of Ice-packed and Deep-chilled Broilers (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: The changes in nutrient composition of broiler breast meat subjected to the following handling methods were determined: 1) ice-packed whole birds (IW), 2) ice-packed breasts (IB) and 3) deep-chilled, tray-packed breasts (DCB). All were chill-held for 14 days in ice or dry in 2°C storage. Significant losses of Mg, K, Na and P (20, 37, 12 and 36%, respectively) were found in 14 days IB samples. The loss in IW was 11, 26 and 27% for Mg, K and P, respectively. DCB meat retained more minerals than those packed in ice. The highest loss after 7–14 days of chill-holding of DCB was 18% for P and 15% for K. Significant increase of Ca content was found (68–144% gain) for all samples stored after 7 days suggesting migration of Ca from bone to tissue. Proximate data, thiamin and riboflavin content did not change.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12876.x
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  • 6
    Electronic Resource
    Electronic Resource
    End-point Temperature (EPT) Affects N-Acetyl-β-D-Glucosaminidase Activity in Beef, Pork and Turkey (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: End-point tempcraturc (EPT) affected N-acetyl-β-D-glucosaminidase (NAGasc) activity in nonfrozcn and previously frozen cores and ground sampics of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activity when heating the products to 40°C; however, as EPT increased from 40–70°C, them was (Pc0.05) loss of activity. At 70°C 90% of activity was lost in beef, 98% in pork, and 93 to 98% in turkey. Inactivation temperature values, IT50, (50% inactivation) were: beef, 59.8°C; pork, 53.4°C; turkey breast, 55.6°C; and turkey leg, 56.6°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09340.x
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  • 7
    Electronic Resource
    Electronic Resource
    Tocopherols in Chicken Breast and Leg Muscles Determined by Reverse Phase Liquid Chromatography (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Tocopherols were extracted from broiler muscles with hexane after saponification and determined by reverse phase liquid chromatography with fluorescence detection. Both alpha- and gamma- tocopherols were found in both breast and leg muscles, raw or cooked. Mean recovery values were alpha- 91.2% and gamma-tocopherols 94.2%. Leg meat contained almost twice as much total tocopherols as breast meat. This favorable distribution of tocopherols may be significant in retarding oxidative changes of cooked leg tissues during post-cooking storage. Cooking had no significant effect on retention of tocopherols on a dry weight basis for breast or leg meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03562.x
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  • 8
    Electronic Resource
    Electronic Resource
    Selected Nutrients in Ground and Mechanically Separated Veal (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: Paired samples of ground veal (GV) and mechanically separated veal (MSV) were analyzed for moisture, protein, crude fat, ash, cholesterol, purine bases and nucleic acids. The MSV product was lower than the GV in protein and hypoxanthine and higher in crude fat, ash, cholesterol, adenine and guanine, DNA and total nucleic acids than the ground product. There were no differences between the products in moisture, xanthine, RNA or total purines. The data are limited but indicate that until more data are available, care should be exercised in using high levels of this product in formulations to be consumed by people with a tendency to hyperuricemia or hypercholesterolemia.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03547.x
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