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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    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: Naturally occurring collagenolytic activity was found in the water-soluble fraction of bovine muscle. General proteolytic activity determined with Azocoll indicated that this total activity was much greater than the collagenase activity specifically determined according to the method of Wünsch and Heidrich. The collagenase fraction was concentrated by polyacrylamide gel electrophoresis and the activity of the enzyme was studied under various pH and temperature conditions. This collagenase could remain active in the meat at cooking temperatures experienced in long-time, low-temperature cooking, 〈 60°C. With faster heating and higher internal temperatures, 〉 70-80°C, the collagenase observed in this study is inactivated.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    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— Bovine intramuscular lipids extracted from the semitendinosus, triceps brachii and longissimus dorsi muscles were fractionated into phospholipids and neutral fats by silicic acid column chromatography. In spite of the wide range in total fat content at each location, phospholipids were present in all three muscles at a level of approximately 500 mg per 100 g of muscle tissue. This result, coupled with the lower total fat content of the semitendinosus as compared to the other two muscles, indicated a significantly higher percentage of phospholipid material in the total fat from the semitendinosus as compared to the triceps brachii or longissimus dorsi.The fatty acids were identified in both lipid fractions using retention time data obtained on both a polar and a non-polar column. The identity of the unsaturated fatty acids was confirmed when their peaks did not appear on the chromatographs obtained from brominated samples. There was significantly more C14:0 in the longissimus dorsi neutral fat fractions than in the semitendinosus neutral fat fractions. In the phospholipids, there was significantly more C16:0 and significantly less C18:0 in the longissimus dorsi as compared to either the semitendinosus or triceps brachii. Although the two lipid fractions of the longissimus dorsi contained slightly higher percentages of total saturated fatty acids than the corresponding fractions in the other two muscles, the effects were not significant.
    Type of Medium: Electronic Resource
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  • 3
    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: Relationships between the tenderness of very slowly cooked meat and its waterholding capacity, pH and the amount of water-soluble components were studied. Beef muscle portions from the longissimus, semitendinosus and rectus femoris muscles were heated under fixed temperature programs with samples from each analyzed at 1-hr intervals between the 3rd and the 10th hr of heating. Weight losses after holding at the final temperature to the 24th hr were determined. During the first 4 hr of heating there were only minor changes in tenderness. The major decrease in shear values occurred between the 4th and 6th hr, when the meat was warming from 50-60°C. The weight losses increased rather linearly to the 7th hr and remained constant for the longissimus and the semitendinosus muscle. The pH values gradually increased during heating. During the first 3 hr of heating, up to 45°C, there was only a slight decrease in the amount of the water-soluble fraction. During the following 3 hr. from 45 to 58°C, the water-soluble fraction decreased more rapidly and the decrease was only slight during a following 4-hr holding period. After 6 hr of heating to 60°C there were still uncoagulated water-soluble proteins. These studies indicate that the final temperature of meat has great influence on tenderness and weight loss. The significance of the shrinkage of collagen in long-time, low-temperature cooking is considered.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    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: Polyacrylamide gel electrophoresis was used to follow changes in the nature of the water-soluble proteins and juices of bovine muscle during low-temperature heating. The slowestmoving anodic proteins were coagulated first. The myoglobins and myoalbumins were altered significantly only by holding the meat at 60°C. The largest changes in tenderness and amount of water-soluble material in the meat occurred at the same temperatures under which the slow-moving proteins were denatured. The most heat-sensitive proteins detected were denatured before there were significant changes in tenderness or water-soluble substance content.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Soy curd-beef patties were made containing 0%, 5%, 10%, 20%, 75% and 100% (w/w) of curds which had been pressed at 300 psi, 600 psi and 1100 psi during manufacture. Taste panel tests showed that by increasing pressure on the soy curd or by the addition of flavoring to the curd before patty formation, increases in soy concentration became less detectable and the acceptability of the patties was drastically increased. Soy curd-beef patties made with 1100 psi curd and with color and flavor added were favorably accepted even at levels as high as 75% curd (w/w). The easy detectability of flavored soy in patties did not greatly change the high acceptability of the patties. The chemical composition, functional characteristics and physical properties of the soy-beef patties were also studied.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: — Newborn veal, 11.5-month-old steers, 14.5-month-old heifers and 9 to 10.5-year-old cows were used to identify the polysaccharide types present in the epimysium and to determine the relationship between the amount of connective tissue polysaccharides and the amount of collagen in the epimysium. Trimmed muscle was used for tenderness evaluation by shear force. Average amounts of 332, 247, 230 and 202 mg dry polysaccharides per 100g dry, defatted epimysium were isolated from the veal, steer, heifer and cow groups, respectively. A negative correlation was obtained between age of animals and amount of isolated polysaccharides. Only 20% of the hexosamine in the dried defatted epimysium was extracted as soluble connective tissue polysaccharides. It is possible that some selective solubilization of certain polysaccharides occurred during extraction and, consequently, the extracted polysaccharides may not reflect the actual polysaccharide composition of the intact tissue. Considering this, it was found by using Dowex 1 x-2 chromatography that an average of 42% of the total uronic acids of the veal and heifer groups was eluted with 0.5M NaCl. 17 and 19% of the cow and steer uronic acids, respectively, were eluted with 0.5M NaCl. In the veal and heifer groups, 37 and 38% of the total uronic acids were eluted with 1.5M NaCl, whereas in the cow and steer groups the amount represented 71 and 70%. The percentages of uronic acids eluted with 2.0M NaCl were 20, 11, 19 and 12% in the veal, steer, heifer and cow groups, respectively. Dermatan sulfate was found to be the main polysaccharide eluted with 1.5M NaCl for the veal, heifers and cows. It also represented an important type in the steers, although other sulfate polysaccharides seemed to be present. Cellulose polyacetate electrophoresis confirmed that hyaluronic acid and dermatan sulfate were present in the epimysium. The ratio of hexosamine to insoluble collagen in the epimysium was positively associated with muscle tenderness.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 110 (1963), S. 0 
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    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 extent of improvement in the oxidative stability of pork through dietary supplementation was determined by feeding pigs rations containing α-tocopherol acetate and ascorbic acid. Approximately 7.7, 5 and 4.3 μg of α-tocopherol per gram of tissue were deposited in the renal fat, the subcutaneous fat and the triceps muscle respectively by 200 ppm α-tocopherol acetate supplementation of the ration fed between beginning weights of 9–20 kg and a slaughter weight of 91 kg. The oxidative stability of the pork tissues was unaffected by ascorbic acid supplementation. However the stability of the adipose tissues was significantly increased (P 〈 0.01) by α-tocopherol acetate supplementation as indicated by the oxygen bomb stability test. There was a linear relationship between the stability of adipose tissues and their α-tocopherol content. Supplementation of 100 ppm of α-tocopherol acetate in the ration appeared to be the optimum level for improvement of the oxidative stability of the muscle.
    Type of Medium: Electronic Resource
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  • 9
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial chablis control. Chemical analysis indicated that the high fat and protein contents of soybeans do not cause a problem in the production of wines from soybeans as the lipids and proteins are precipitated by the acid and alcohol formed during the fermentation. The less recovered following fermentation were dehydrated and ground to a flour having an enriched protein content due to the yeasts and an improved flavor resulting from the yeast fermentation.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
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