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  • Electronic Resource  (16)
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  • Electronic Resource  (16)
Years
  • 1
    Electronic Resource
    Electronic Resource
    EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITY (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.tb01056.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF GAS ATMOSPHERES ON MICROBIAL GROWTH, COLOR AND pH OF BEEF (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.tb01058.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate (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: Typical pork sausage patties (40% fat), low-fat (8%) control patties, and low-fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P〈0.05). Bacterial populations of low-fat pork sausage patties did not differ (P〉0.05); however, the typical patties with 2% potassium lactate had lower (P〈0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P〉0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04307.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    CUTTING YIELDS AND PALATABILITY TRAITS OF HAND-CUT OR PRESSED-CLEAVED, AND FRESH, CRUST-FROZEN OR FROZEN-TEMPERED BEEF SUBPRIMALS (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: Beef carcasses of similar grade characteristics provided 15 pairs each of strip loins, top sirloin butts and tenderloins. Subprimals were prepared according to Institutional Meat Purchase Specifications (IMPS) for boneless cuts, vacuum packaged, stored for 13 days at -1°C and then trimmed to steak-ready form. Trimmed subprimal cuts were assigned to one of three treatment groups: (I) fresh (not frozen), hand-cut; (II) crust-frozen (2.33 hr at -34°C, 0.75 hr at -1°C), pressed-cleaved; and (III) frozen (8hr at -34°C), tempered (24 hr at -l°C), pressed-cleaved. Percentage yield of salable cuts from pressed-cleaved subprimals (Treatments II and III) was significantly higher than that for hand-cut subprimals (Treatment I). Few differences in thawing-cooking characteristics were observed among steaks from the three treatments. Treatment had no (P 〉 0.05) effect on sensory panel ratings for longissimus, biceps femoris or psoas major muscles but gluteus medius muscles from Treatment III were less tender (P 〈 0.05) than those from Treatment 11 and more tender (P 〈 0.05) than those from Treatment I. There were no differences (P 〉 0.05) in shear force values in 20 of 21 comparisons. Beef loin subprimals can be hand-cut or pressed-cleaved in fresh, crust-frozen, or frozen-tempered form with little or no differences in cooking or palatability traits among steaks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb03881.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF PRESSING ON MOISTURE LOSS AND SENSORY PROPERTIES OF BEEF (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 5 (1982), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Paired halves of top round (Semimembranosus and Adductor muscles) sub-primals were removed from each of ten, USDA Choice, approximately 272 kg steers, freezer wrapped, frozen, and stored at -24° C for approximately 1 month. Following freeze-tempering, each primal was divided longitudinally with one half being pressed at 344 Newtons/cm2 to a specified shape in a Bettcher Model 70 Press, while the other half served as nonpressed control. Moisture loss and sensory properties were determined for 2.54 cm thick steaks. No significant differences were found in juiciness, flavor or Kramer shear values between pressed and non-pressed top round steaks, however, sensory tenderness scores were lower (P 〈 0.05) for steaks that were pressed than for those that were not pressed. Holding steaks at 2° C for 0, 1, 2, or 3 days did not significantly alter Kramer shear or sensory panel evaluations. Cooking loss, drip loss and total loss were not affected by pressing. Drip loss was lower (P 〈 0.05) and cooking loss was higher (P 〈 0.05) for steaks held one day at 2° C than for steaks held 2 or 3 days at 2° C. When drip loss and cooking loss were combined (total loss) there was no difference among the four storage times. Drip loss following portion cutting could result in a problem in fresh merchandising of freeze-tempered cuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1982.tb00737.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Antioxidants in Restructured Beef/Pork Steaks (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 effects of added antioxidants on restructured combination (50:50) beef-pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2-thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P〈0.05). All treated samples showed lower TBA values than control samples (P〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12881.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Forage- and Grain-Fed 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: Rib roasts, rib steaks, and shoulder roasts from forage and grain-fed cattle were compared. By means of triangle testing, panelists were able to detect differences between beef from the two feeding regimes. However, no significant preferences were shown for flavor of lean, flavor of fat, tenderness, or juiciness nor were there significant differences in cooking losses. The differences shown did not affect acceptability of forage-fed beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11099.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties (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: Utility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze-tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p〈0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P〈0.05) TBA values than those evaluated initially or after 30 days of freezer storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14524.x
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  • 9
    Electronic Resource
    Electronic Resource
    RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK (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: Mechanically tenderized chunks and thin meat slices were combined to form restructured pork chops. A. comparison was made among five pork products: l–restructured pork chop (RPC), no additives; 2–RPC, salt added; 3–RPC, tripolyphosphate (TPP) added; 4–RPC, salt TPP added; and 5–control – boneless pork loin chops. Evaluation of chilled and hot processed pork included tenderness, juiciness, flavor, connective tissue, color, cooking loss; Instron compression and Instron tension. Restructured pork products using the process described have a more desirable eating quality than pork loin chops whether processed from pre-rigor or post-rigor pork. Products containing salt were superior to other restructured products for every variable except color. Color of restructured products was less desirable than loin pork chops. Cooking loss was decreased by the addition of salt alone (for pre-rigor chops) and salt and TPP in combination for both pre-and post-rigor chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06493.x
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  • 10
    Electronic Resource
    Electronic Resource
    Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness (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: Ten muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P〈0.05) in moisture and protein and lower (P〈0.05) in fat, cholesterol and calories in comparison to typical carcasses. Typical carcasses (cooked basis) were higher (P〈0.05) in fat and caloric content than lean carcasses. No differences (P〉0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P〈0.05) for juiciness and tenderness than from lean carcasses. Differences (P〈0.05) were found among muscles for all traits measured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06005.x
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