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  • Digitale Medien  (24)
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  • Digitale Medien  (24)
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  • 1
    Digitale Medien
    Digitale Medien
    Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: : Fresh ground pork patties from longissimus dorsi muscle were cooked to endpoint temperatures of 54.4 °C, 60.0 °C, 65.6 °C, 71.1 °C, 76.7 °C, or 82.2 °C. After cooking, patties were immersed in a solution of sodium nitrite (125 ppm) and water for 24 h. All patties then were heated again to a final endpoint temperature of 82.2 °C to allow possible formation of nitrosohemochrome. Instrumental color data, spectrophotometric 650/570 nm reflectance ratio, and visual panelists’ scores on both exterior and interior surfaces revealed greater redness (pinking) at the lower initial cooked temperature endpoints. Most importantly, this study showed that all patties developed pink color on reheating, regardless of initial endpoint cooked temperature.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13643.x
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  • 2
    Digitale Medien
    Digitale Medien
    Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: — Color and microbiology of steaks and ground beef stored in 0.4% CO, 30% CO2, and 69.6% N2 (but removed from the modified atmosphere before display) were compared with product displayed immediately after packaging in polyvinyl chloride film (only atmospheric oxygen). Storage of ground beef, loineye, inside round, and tenderloin steaks for up to 35 d in 0.4% CO resulted in typical initial bloomed color. Compared with product exposed to only oxygen, storage of ground beef and loineye steaks in 0.4% CO decreased color stability, whereas color life increased for tenderloin and inside semimembranosus muscles. No steaks having acceptable color had spoilage levels of microbes (≥log 7). Thus, carboxymyoglobin formed from 0.4% CO did not mask microbial spoilage.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17854.x
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  • 3
    Digitale Medien
    Digitale Medien
    FACTORS AFFECTING SHOWCASE COLOR STABILITY OF FROZEN LAMB IN TRANSPARENT FILM (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb12546.x
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  • 4
    Digitale Medien
    Digitale Medien
    Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ground beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7-26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low-fat patties (5 and 10%) were firmer in texture, more crumbly at end-of-chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner-Bratzler and Lee-Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low-fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low- and high-fat patties.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05416.x
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  • 5
    Digitale Medien
    Digitale Medien
    Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P 〈 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P 〈 0.05) these values in both ESHB and ESCB sides.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13230.x
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  • 6
    Digitale Medien
    Digitale Medien
    COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 8 (1997), S. 0 
    Details
    ISSN: 1745-4573
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: The effects of two doses (2.0 and 3.5 kG'y) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen and chilled vacuum-packaged boneless beef steaks. The chilled steaks were repackaged in oxygen-permeable film 14 days after irradiation. Irradiation up to 3.5 kGy had minimal effects on color and oxidative rancidity and significantly reduced bacterial counts of frozen and chilled, vacuum-packaged, beef steaks stored and/or displayed for up to 28 days. Irradiated steaks that were rewrapped in permeable film were microbially acceptable at 5 days of display and had more color stabiliry than the controls. Although no differences in TBA numbers between dose levels were observed for chilled steaks rewrapped in permeable film, these steaks had a TBA number of 2.1 after 5 days of retail display compared to 0.2 for vacuum-packaged steaks displayed for 14 days.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00730.x
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  • 7
    Digitale Medien
    Digitale Medien
    Utilization of Surimi-like Products from Pork with Sex-odor in Restructured, Precooked Pork Roast (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Surimi-like materials from boar and sow muscle and Alaskan pollack fish surimi were evaluated as binders for sow muscle chunks in restructured roasts. Boar surimi-like material tended to have lower mi-crobial counts and less lipid oxidation than unwashed counterparts. Increasing salt content increased lipid oxidation (P〈0.05), degraded color and improved (P〈0.05) textural integrity. The surimi-like boar material had equal or better binding properties than fish surimi at a 5% level and did not consistently result in detectable boar odor. Roasts without binder were comparable or better in textural and microbial characteristics than those with binders. Restructured, precooked, pork roasts were successfully produced with 0.2% NaCI.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb03210.x
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  • 8
    Digitale Medien
    Digitale Medien
    Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified Atmospheres (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Precooked pork and turkey were stored at 4°C for 18 hr and at - 20°C for 3 months in vacuum and in atmospheres of air, carbon dioxide, and nitrogen. For both short-term refrigerated storage and long-term frozen storage, vacuum-packaging of precooked turkey and pork resulted in more meaty and less warmed-over flavor and aroma than the other packaging treatments. Samples stored in carbon dioxide and nitrogen atmospheres were less “oxidized” as indicated by sensory scores and TBA values than those stored in air but were more “oxidized” than vacuum-packaged meat. Warmed-over and rancid flavor and aroma scores correlated highly and consistently with TBA values, but inconsistently with the less sensitive fluorescence method. Vacuum-packaged turkey was darker and redder than other samples after frozen storage.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07896.x
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  • 9
    Digitale Medien
    Digitale Medien
    Consumer Acceptance of Vacuum Packaged Ground Beef as Influenced by Product Color and Educational Materials (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Questionnaires were completed by 1750 grocery store shoppers to determine the effect of product color and educational materials on purchase intent for vacuum packaged (VP) ground beef. Consumers (74%) indicated that color was important in their product purchase intent decision. Half the consumers received product information (informed). Informed consumers were more likely (P〈0.0001) to indicate a positive purchase intent for VP ground beef than uninformed consumers. Informed consumers were as likely to purchase the purplered VP product as the bright cherry red product they are accustomed to purchasing. It appears possible to effectively educate the consumer to accept the purple-red color of VP ground beef.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11102.x
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  • 10
    Digitale Medien
    Digitale Medien
    Flavor Profiles of Vacuum Packaged and Polyvinyl Chloride Packaged Ground Beef: A Comparison of Cooked Flavor Changes Occurring during Product Display (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Vacuum packaged (VP) ground beef was compared to polyvinyl chloride (PVC) packaged product by describing and quantifying via flavor profiling those flavor changes occurring during display. VP samples displayed for 24 days had a more constant profile than did PVC samples displayed for 5 days. The initial beefy, fresh impact of VP samples declined only slightly during display. The beefy note became briefer and was replaced by a lingering sourness. Bloody/serumy notes changed to metallic/sharp notes. After 3-day display, PVC samples were bland with a threshold amount of stale note. At 5-day display, beef identity and freshness of the PVC sample were very low. Bloody/serumy was not detected and blandness was replaced by a lingering stale note.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11104.x
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