Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    SURFACE ULTRASTRUCTURE AND TENSILE PROPERTIES OF CATHEPSIN AND COLLAGENASE TREATED MUSCLE FIBERS (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: Beef and rabbit psoas muscle fibers were soaked in a crude muscle cathepsin preparation, collagenase or 2% KCl. Tensile properties (breaking strength and break elongation) and surface ultrastructure were monitored. Cathepsins considerably accelerated decreases in tensile properties found in an un-soaked control while KC1 produced significant but less extreme effects. Collagenase showed similar results for breaking strength but break elongation was only slightly influenced. Surface ultrastructure revealed that KC1 caused a variable loss of structure including collapse and disappearance of striations, swelling and some transverse fiber breakage. Cathepsins speeded and expanded this damage producing multiple breakage with extensive disruption in some cases. These effects are similar to those observed in naturally aged meat and occur at the same temperature and pH. Collagenase treatment, however, initially brought about a shredding and dissolution of collagen fibers followed by disintegration of the sarcolemma and exposure of relatively undamaged myofibrils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02773.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Role of Flavin Adenine Dinucleotide in Stabilization of Cytoskeleton of Chicken Muscle Cell (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: Aging of muscle had previously been shown in our laboratory to increase the propensity of properly treated muscle cell segments to empty on extraction with water. It has been suggested that this emptying is caused by breakdown of a cytoskeleton, and, further, that this cytoskeleton is stabilized by flavin adenine dinucleotide (FAD). Due to the possible relationship of cytoskeletal breakdown to quality changes in meat post-mortem, the role of FAD in the preservation of cytoskeletal structure in chicken breast muscle was studied. No significant differences in FAD decomposition or extraction were found between samples handled in a manner such as to produce very large differences in the extent of emptying, the measure of cytoskeletal breakdown. Similarly, adding FAD to suspensions of muscle cell segments could not inhibit emptying under conditions where the supernatant fraction of a muscle homogenate could. It was concluded that FAD plays no role in the stabilization of the cytoskeleton of chicken breast muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb09091.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF STORAGE TIME AND CONDITIONS ON THE HARD-TO-COOK DEFECT IN COWPEAS (Vigna unguiculata) (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Storage under unfavorable conditions is known to adversely affect the cooking quality of legumes by leading to the “hard-to-cook” defect. This phenomenon was studied by examining the texture and microstructure of Ghanainan cowpeas, variet “Adua ayera,” following storage at 0°C 80% RH; 21°C 35% RH and 29°C, 85% RH for up to 12 months. Scanning electron microscopy revealed no changes in raw beans after 12 months storage but soaking in water produced a loss of some protein bodies in seeds stored at 29°C. Texture measurement indicated that the rate of cooking of the beans decreased with increasing storage temperature and that storage at 29°C introduced the formation of the “hard-to-cook” defect. The micro structure of the defective beans showed an incomplete break down of the middle lamella which may partially explain this defect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08503.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    FATE OF WATER SOLUBLE SOY PROTEIN DURING THERMOPLASTIC EXTRUSION (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb01416.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINE (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: — The Instron tester served to evaluate physical properties of uncooked rabbit and beef muscle including work of rupture, breaking strength, break elongation elasticity and stress relaxation. These methods measure variations in muscle type, aging and post-mortem treatments comparably with shearing instruments. Shank showed higher tensile properties than tenderloin, less elasticity and lost more applied stress. With rabbit, the breaking force of longissimus dorsi unrestrained during rigor was .237 Ib/g ± 7.5% for samples 5.0 cm by 0.2–0.5 cm2 while restrained muscle gave .168 ± 9.9% and also exhibited higher elasticity and break elongation. Post-mortem aging decreased tensile properties and elasticity. Psoas muscle, characterized by more coextensive fibers, had higher tensile properties than longissimus dorsi.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb04037.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning (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: Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5°C from 2–8 days postmortem resulted in a significant (P 〈 0.05) drop in the total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8° to 55.2°C while the actin transition increased from 81.8° to 83.2°C (P 〈 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneosus muscle. The decrease in °H of psoas major was optimal between 10° and 13°C. Total ΔH of semimembraneosus (3.9 J/g) was significantly greater (P 〈 0.05) than that of psoas major (3.4 J/g).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12833.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Differential Scanning Calorimetry of Beef Muscle: Influence of Sarcomere Length (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: Contraction state of beef muscle at onset of rigor influences tenderness of cooked meat. Loss in tenderness during cooking has been related, through use of differential scanning calorimetry (DSC), to thermal denaturation of myofibrillar proteins. Contraction of beef sternomandibularis muscle was controlled at sarcomere lengths of 2.4, 2.1, 1.9, 1.7, and 1.4 μm. Samples were scanned from 25- 105°C at 10°C/min; ΔH (change in heat of transition) between 45° and 92°C dropped from ca. 4 J/g muscle at 2.4 μm to ca. 3 J/g at 1.4 μm. This difference (P 〈 0.05) amounts to less than 1% of the total energy resuired to heat meat from 45° to 92°C. The decrease is attributed to a greater actomyosin contribution to the overall thermal curve resulting from increased overlap of the filaments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12837.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata) (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: A method has been developed to measure the texture of raw and soaked cowpeas (Vigna unguicuiata) using a wedge-type blade mounted in an Instron testing machine to cut across the cotyledons. It was found that soaking raw cowpeas in water prior to cooking produced a softer bean and the decrease in hardness was proportional to the soaking time. Texture of cooked beans could be predicted from the texture of the corresponding soaked bean. The influence of cooking temperature and time on bean texture was studied using the shear-compression cell of - the Texture Test System and the Ottawa Texture Measuring System cell with a wire extrusion grid. It was found that the rate of cooking relative to texture followed first order kinetics. Scanning electron microscopy was used to study changes in microstructure during the cooking process. The major effect observed was a breakdown of the middle lamella; cell walls remained intact.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07426.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    ROLE OF NITRITE IN CURED MEAT FLAVOR: SENSORY ANALYSIS (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: The effect of varying levels of nitrite on the development of cured meat flavor in hams was investigated. Sensory evaluation studies demonstrated that concentrations of sodium nitrite as low as 50 mg/kg developed a significant (p 〈 0.05) cured meat flavor. In addition, this level of nitrite was as equally effective as 500 mg/kg of nitrite in retarding the development of off-odors and flavors during aerobic storage of hams for 7 days at 4°C. Reduced off-flavor formation was also observed in meat samples. treated with 0.02% butylated hydroxytoluene or 1000 mg/kg of citric acid although these compounds were not as effective as 50 mg/kg of nitrite in producing a typical ham aroma or flavor. The intensity of cured meat aroma/flavor as well as overall palatability was found to be directly related to a decrease in off-odors/flavors present in the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07471.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Physical and Chemical Characteristics of Free and Stretched Rabbit Muscle (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Shear strength, sarcomere length and protein solubility were studied in rabbit longissimus dorsi allowed to pass through rigor in free and stretched physical states. Stretched muscles were significantly more tender as evidenced by lower shear values. They also exhibited significantly longer sarcomeres as compared to their paired controls allowed to pass through rigor without restraint. Greater amounts of total protein were extracted from stretched muscles in all trials except one. Significantly greater amounts of actomyosin were extracted from stretched muscles in all trials. The actomyosin results were unexpected since it has been suggested by several workers that actomyosin formation is directly related to toughness in muscle. Some possible explanations for the results obtained in this study are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12379.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...