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  • 1985-1989  (5)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics (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: Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p〈0.05). Low-fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high-fat frankfurters. Low-fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat-low salt franks can be manufactured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14030.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Hot Pork Processing, Brine Chilling and Mechanical Portioning as a Fresh Pork Processing System (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: Rapid chilling was investigated as a link between hot pork processing and mechanical portioning. Loins from market weight hogs (n = 40) were removed (pre- or post-rigor) and were assigned to one of two chilling treatments (brine chilling or blast freezing). Loins were chilled until crust frozen, then tempered, pressed and cleaved. Ultimate pH, cooking yields, taste panel ratings and Warner-Bratzler shear force values (WBS) were obtained. Pre-rigor chops had significantly higher WBS values and lower (less tender) taste panel ratings than post-rigor chops. Generally, pre-rigor chops were juicier but less tender. There were no major differences between rapid chilling treatments nor in ultimate pH or cooking data. Less severe chilling techniques are needed to make this processing system feasible.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10887.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium-Reduced Nonfat Dry Milk as Binders in an Emulsion-Type Sausage (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: The effects of various nonmeat binders on the yield and textural properties of knockwurst, an emulsion-type sausage product, were investigated. Three whey protein concentrate levels, calcium-reduced nonfat dry milk and soy protein isolate and an all-meat control were evaluated. Whey protein concentrate proved to be a viable binder alternative for specific emulsion-type meat products by providing similar stability, textural and sensory attributes in comparison to equal levels of soy protein isolate and calcium-reduced nonfat dry milk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14032.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Retail Display Lighting Type and Fresh Pork Color (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: The effects of lighting type on fresh pork color were studied by displaying chops under delux cool white (DCW), cool white, Surlyn® coated (CWSC), or warm white (WW) fluorescent or cool flood (CF) incandescent lights. Initial color desirability was assessed. Hunter colorimeter values and percentage myoglobin (Mb), oxymyoglobin (OMb) aand metmyoglobin (MMb) were determined over 5 days of display. Light types CF and DCW provided the most desirable color rendition. Chops displayed under CF lights became darker, had less percentage OMb and greater Mb, and likely had greater microbial growth than other chops due to an increase in chop temperature. It appears that CF and DCW lights provide the most desirable color and that precautions against temperature elevation are needed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13068.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Effect of Salt and Phosphate on the Texture and Color Stability 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: The effect of salt and phosphate on the textural and color properties of restructured beef steaks was investigated. Restructured steaks were manufactured from U.S. Choice beef chucks to contain one of four salt-phosphate levels: 0.0%–0.0% (control); 0.5%–0.0%; 0.0%–0.5%; and 0.2%–0.2%, respectively. Salt and phosphate (0.2% each) decreased cooking loss and increased bind equal to phosphate (0.5%) alone. Phosphate reduced the amount of oxidation. All steaks decreased in redness over the period of frozen storage. The addition of phosphate to restructured beef steaks containing salt enhanced texture with no deterimental effects on color.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11188.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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