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  • 1975-1979  (8)
  • 1979  (8)
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Materialart
Erscheinungszeitraum
  • 1975-1979  (8)
Jahr
  • 1
    Digitale Medien
    Digitale Medien
    PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Cow meat and U.S. Choice or Good beef plates were used to make 20 ground beef formulations. One batch contained only beef (control), 9 batches contained beef and TSP (one of three brands at one of three substitution levels), 1 batch contained beef and PPI, and 9 batches contained both TSP and PPI. Brand of TSP affected color of the raw patties and appearance and dimensional shrinkage of cooked patties, with direction and extent of effects on raw patty color and cooked patty dimensions being determined by the interaction of TSP brand with level of TSP substitution and/or use of PPI. Addition of 1% PPI improved (P 〈 0.05) the texture, flavor and palatability of patties and increased (P 〈 0.05) the cohesiveness of cooked patties (as measured by force and area under the deformation curve), irrespective of brand or substitution level of TSP. The effect of addition of 1% PPI on texture and appearance of raw patties and on weight loss and dimensional shrinkage of cooked patties was a function of the combined effects of brand of TSP, percentage of TSP and use of PPI. In general, however, use of 1% PPI was not able to negate most of the undesirable effects of 20% or 30% TSP addition.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03439.x
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  • 2
    Digitale Medien
    Digitale Medien
    VARIATION AND REPEATABILITY OF AN UNTRAINED BEEF SENSORY PANEL (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Estimates were made of panel variation and of repeatability for an untrained sensory panel using beef loins as the test product. Prior to testing, the beef loins were placed in one of three groups (tender, intermediate, tough) based on Warner-Bratzler shear value. The sensory panel evaluated each steak for juiciness, tenderness, connective tissue amount, flavor desirability and overall desirability using an eight-point scale. The accuracy of the untrained panel was not different from the accuracy of trained sensory panels. A considerable amount of variation was observed for individual judges, but this did not affect the accuracy of the panel as a whole. The repeatability of the panel and of individual judges was used as a measure of precision. The repeatability of the whole panel was much higher than the repeatability of the individual judges. Tenderness was found to be the most repeatable palatability characteristic evaluated. The panel as a whole and each individual judge were more repeatable or precise in their evaluation of nine samples per session than three samples per session. This indicates that no panel fatigue occurred during this study. Repeatabilities for the panel and the individual judges were found to be higher for the tougher loins than for more tender loins.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb09098.x
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  • 3
    Digitale Medien
    Digitale Medien
    WHITE-SPOT FORMATION ON PACKAGED BEEF STEAKS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Bottom round (n=162), eye of round (n=80) and rib (n=126) steaks were used to identify conditions involved in formation of white-spots on muscle surfaces of packaged meat cuts. Conditions investigated were: (a) retail packaging films, (b) angle at which cuts are displayed in the retail case, (c) maximum ambient temperature achieved during defrost of the retail case, and (d) type of film-to meat surface contact. Neither microbes nor packaging film components (antifogging agents, plasticizer) appeared to be the cause of white-spots. Retail packaging films were not associated with surface discoloration, incidence of white-spots or overall appearance. Incidence of white-spots was increased by: (a) displaying retail cuts at an angle of 15°, (b) temperature abuse between packaging and retail display, (c) defrost cycles in which ambient temperatures in the retail case reached 21 °C, (d) wrapping cuts in a manner resulting in “poor” film-to-meat surface contact, and (e) longer (3 days vs 1 day) periods of retail display. White-spots appear to result from physical, rather than chemical, phenomenon with one plausible explanation being that of condensation of moisture between wrapping film and meat surfaces and concurrent washing of color pigments from muscle; such spots most frequently occur proximal to the boundary between areas of “good” vs “poor” film-to-meat surface contact.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06461.x
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  • 4
    Digitale Medien
    Digitale Medien
    PLASMA PROTEIN ISOLATE EFFECTS ON PHYSICAL CHARACTERISTICS OF ALL-MEAT AND EXTENDED FRANKFURTERS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Frankfurters were manufactured to contain all-meat, meat plus 1% or 5% plasma protein isolate (PPI), meat plus 30% liquid cyclone processed cottonseed flour (CF) and meat plus 30% CF plus 1% or 5% PPI. Data suggest that use of plasma protein isolate at the 1% level will increase (P 〈 0.05) the strength of the outer skin of otherwise all-meat frankfurters and will decrease their fineness, mushiness, and tendency to crumble. Use of plasma protein isolate, at the 5% rather than at the 1% level, will increase (P 〈 0.05) the elasticity of the outer skin and will increase (P 〈 0.05) the strength and body (frankfurter work) of otherwise all-meat frankfurters; however, the frankfurters become more tough, rubbery and crumbly as a consequence of use of the higher level of PPI substitution for meat. Use of 1% or 5% PPI in frankfurters comprised of meat plus 30% CF did not affect (P gt; 0.05) strength, elasticity or body (frankfurter work) of frankfurters and could not offset the mushiness characteristic of product with high substitution levels of vegetable protein.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03441.x
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  • 5
    Digitale Medien
    Digitale Medien
    MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N2 atmosphere does not seem useful except for its ability to minimize weight losses.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03440.x
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  • 6
    Digitale Medien
    Digitale Medien
    EFFECTS OF OILSEED PROTEINS, AT TWO REPLACEMENT LEVELS, ON CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF FRANKFURTERS (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Frankfurters (all meat) and frankfurter-like products (oilseed proteins replaced 10% or 30% of the meat) were prepared. Oilseed proteins were hydrated to a protein content of 13% during batter preparation. There were no significant differences among finished products in protein content; however, frankfurter-like products containing 10% oilseed proteins had (P 〈 0.05) higher moisture, fat and ash percentages than did frankfurters or frankfurter-like products containing 30% oilseed proteins. Among frankfurter-like products, bioyield values from Instron force-deformation curves were greater for products containing 10% oilseed protein than for those containing 30% oilseed protein. Although not significantly different in all comparisons at the 10% and 30% replacement levels, frankfurter-like products containing soy concentrate, soy isolate and textured soy flour had greater bioyield values than did those products containing cottonseed proteins Sensory panel ratings for overall satisfaction of frankfurters and frankfurter-like products containing 10% oilseed proteins revealed a significant difference (P 〈 0.05) between the all-meat frankfurters and all frankfurter-like products except those containing soy concentrate and textured soy flour. Differences in sensory panel ratings for overall satisfaction and texture desirability were more apparent among frankfurter-like products when 30%, rather than 10%, of the meat was replaced with oilseed proteins. None of the frankfurter-like products containing 30% oilseed proteins was as desirable in overall satisfaction or texture desirability as the all-meat frankfurter.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08523.x
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  • 7
    Digitale Medien
    Digitale Medien
    INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY-WEIGHT BEEF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Eight heavy-weight, grain-fed cattle (475–550 kg steers) were slaughtered and the right sides were electrically stimulated (50 impulses, 440 volts, 5 amps, 60 cycles per set) within 1 hr postmortem and before chilling. Measurements of pH were taken at 1, 6, 12 and 24 hr. Steaks were removed at 24 hr for palatability, fragmentation and sarcomere length determinations. Significant differences were observed for pH values at 1 hr (P 〈 0.01) and 6 hr (P 〈 0.001) postmortem for electrically stimulated vs control sides while no significant differences (P 〉 0.05) were observed for 12 hr or 24 hr pH values. Quality evaluations revealed that electrical stimulation resulted in improvements in lean color uniformity. Electrically stimulated beef also had less panel-detectable connective tissue amount and higher ratings for tenderness, flavor and overall palatability than unstimulated beef. Neither sarcomere length nor myofibril fragmentation index differed significantly (P 〉 0.05) between treatments. This study suggests that electrical stimulation is as effective in improving quality and palatability of heavy-weight, grain-fed beef as previous research has shown it to be in improving these characteristics in light-weight, short-fed or grass-fed beef.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08533.x
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  • 8
    Digitale Medien
    Digitale Medien
    ELECTRICAL STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: In 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5-4.0 set duration of 440 volts; 45–75 min post-exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P 〉 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2-11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P 〉 0.05) affect color, length of sarcomeres, thawing-cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide-off, electrically stimulated carcasses with hide-on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide-on vs hide-off).
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03783.x
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