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  • 1985-1989  (8)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron- and Zinc-Fortified Soy Isolate, Concentrate or Flour (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Ground beef patties made from 100% beef or beef extended with 20% rehydrated soy isolate, concentrate, or flour, with or without iron and zinc fortification, were evaluated for sensory, shear and cooking properties. With the exception of patties formulated with soy isolate, soy-added patties were rated as more tender (P 〈0.05) than all-beef patties. Soy isolate imparted textural characteristics to patties that were more similar to those of all-beef patties than to those of soy concentrate or soy flour extended patties. Patties made with soy flour had the highest cooking yields. Also, patties extended with soy flour had lower incidences of rancid flavor, but higher incidences of soy flavor compared with all other beef-soy formulations. Iron and zinc fortification produced a higher frequency of rancid flavor when used with soy isolate and concentrate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10532.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Contents and retention of nutrients in raw and cooked (broiled, roasted and grilled to medium-well stage) ground beef patties were established. Fat levels of the raw patties were 18.4, 21.5, and 27.0%. Cooking yields were slightly lower and energy contents were higher for patties containing 27.0% fat than 18.4 or 21.5%. Total lipids, energy content, thiamin and pantothenic acid were the least retained nutrients while zinc was the highest. Generally, retentions after broiling or grilling were the same but were higher than after roasting. The polyunsaturated to saturated fatty acid ratios (P/S) rose slightly after cooking. For most nutrients, differences due to fat levels or cooking methods appear to be too small to be of practical nutritional significance.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13776.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Effects of Pre-rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Pre-rigor pressurized beef muscle was processed either by chunking and forming or flaking and forming and then mixed with either 0.00, 0.25 or 0.50% NaCl prior to the manufacture of restructured steaks. To compare the effects of pre-rigor pressurization, a post-rigor, nonpressurized, flaked and formed formulation (containing 0.50% NaCl) was also processed. Data from texture profile panel, Instron and cooking studies were collected. Steaks from pressurized muscle were similar in most characteristics to steaks processed from nonpressurized muscle. Chunking and forming produced a more fibrous, harder and cohesive steak with greater detectable connective tissue than flaking and forming. If pre-rigor pressurized beef is employed in the manufacture of restructured steaks, acceptable texture properties appear obtainable without the use of NaCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13932.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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: All-beef and soy-extended patties were frozen to −18°C in either 24, 48, 72 or 96 hr and stored at −23°, −18° or −7°C for 6, 9, 12, 18 or 24 months. Freezing produced considerable reductions in both sensory and instrumental measures of tenderness with the effects being greater for the slower freezing rates. Thus, just after freezing, and prior to storage, tenderness was found to be higher in patties subjected to faster freezing compared to slower rates of freezing. Storage at −7°C reduced sensory scores for tenderness and increased stress in relation to strain during shearing. Extending patties with soy reduced the effects of freezing rate, storage temperature and storage time on tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03064.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A texture profile panel was developed for measuring textural properties of restructured beef steaks differing in meat particle size. For steaks of different particle sizes, considerable differences existed in the type of sample breakdown and shape of chewed pieces after just two chews. Panelists also found restructured steaks made from large meat particle sizes to be visually more distorted and to contain more gristle than steaks made from small meat particle sizes. Several characteristics (chunkiness after two chews, coarseness of chewed mass at 15 chews) were dropped from the profile over time, while several characteristics (type of sample breakdown and shape of chewed pieces at two chews, size of chewed pieces at 10 chews) not used initially, were added. The texture profile panel approach appears suitable for discerning the textural differences in restructured steaks that can arise from using different meat particle sizes during processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00156.x
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 7 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P〈0.05) about 2/3 of the time, round steaks were more palatable (P〈0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb01061.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Flaked and formed beef and pork steaks were manufactured using eleven different Comitrol cutting heads selected to give a wide range in flake size. Data from texture profile panel, Instron and cooking studies were collected. As flake size increased, visually detected fi-brousness, first bite hardness, cohesiveness of the chewed mass, number of chews required for swallowing, amount of connective tissue detected by sensory panel and shear force all increased, while uniformity of the chewed mass decreased. Textural properties in beef and pork steaks were affected in a similar manner by flake size. Thickness of the flake particle was as important as width of the flake particle in affecting texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06674.x
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Book reviews (1989)
    Springer
    The annals of regional science 23 (1989), S. 241-250 
    Details
    ISSN: 1432-0592
    Source: Springer Online Journal Archives 1860-2000
    Topics: Architecture, Civil Engineering, Surveying , Geography , Economics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01581938
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    Paper (German National Licenses)
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