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  • 1980-1984  (7)
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Materialart
Erscheinungszeitraum
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  • 1
    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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  • 2
    Digitale Medien
    Digitale Medien
    BLADE TENDERIZATION EFFECTS ON BEEF LONGISSIMUS SENSORY AND INSTRON TEXTURAL MEASUREMENTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Blade tenderization effects on longissimus steaks from 112 steers fed rations differing in energy levels and feeding times were studied using Instron measurements and sensory evaluations for detecting textural changes. Ribeye steaks were removed before tenderization and after one pass through a blade tenderizer. Sensory panel scores for myofibrillar and overall tenderness significantly increased and detectable amounts of connective tissue decreased with blade tenderization. Juiciness and flavor scores were not significantly affected by tenderization. Cooking loss increased 2% for blade tenderized steaks. Blade tenderization had little effect on textural differences of steaks from cattle fed different nutritional regimens other than improving connective tissue and overall tenderness scores for steaks from the control and submaintenance cattle groups. Blade tenderization significantly lowered Instron adhesion peak force and numerous Instron Warner-Bratzler measurements (e.g., initial-yield force, peak force, initial-yield angle, total work done). Instron compression values were reduced by blade tenderization, but the differences were not significant. Adhesion values were more highly correlated with compression values than with Warner-Bratzler measures. Correlations between different factors of the same Instron test were high, indicating that not all of them would have to be measured. To test the effects of blade tenderization on muscles low in connective tissue, the measurement of Warner-Bratzler peak force, adhesion peak force, compression chewiness, and cohesiveness may be sufficient. Correlations between Instron and sensory measures of meat texture were significant, but were relatively low.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07480.x
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  • 3
    Digitale Medien
    Digitale Medien
    Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks (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: Ninety-six beef sides from 48 carcasses were used to determine the effects of control (C, chilled 48 hr at 5°C), electrical stimulation (ES, 45 min postmortem, 400 volts for 2 min, pulsed), hot boning (HB, 2 hr postmortem), and combination (ESHB) treatments on muscle color of longissimus (LD) and semimembranosus (SM) steaks packaged in polyvinylchloride film. LD from HB was mostly visually darker, had less oxymyoglobin, and more metmyoglobin than other treatments as was the SM, but SM had fewer differences between HB and ESHB. ES and ESHB muscles were visually similar, suggesting ES minimized the darkening effect of HB. Regardless of treatment, muscle color was acceptable at 0, 1, 3 and 5 days of display.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10384.x
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  • 4
    Digitale Medien
    Digitale Medien
    Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Ninety-six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to HB.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10737.x
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  • 5
    Digitale Medien
    Digitale Medien
    Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot-Boned Beef Psoas major and Triceps brachii Muscles (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Forty-six steer carcasses were used to evaluate shear force values (SFV) for triceps brachii (TB) and psoas major (PM) muscles from sides assigned to three treatments: (1) chilled at 2–4°C for 48 hr (C); (2) hot boned 2 hr postmortem (HB); and (3) electrically stimulated 1 hr postmortem and hot boned 2 hr postmortem (ESHB). Some steaks were cut and frozen immediately after muscle excision or after 6 days of aging, and some were blade tenderized. HB and ESHB steaks had equal or smaller SFV relative to C after aging the TB and PM muscles; however, this was not true when TB steaks were cut after muscle excision. Electrical stimulation or blade tenderization did not improve HB.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14806.x
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  • 6
    Digitale Medien
    Digitale Medien
    Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 longissimus steaks from 40 bull carcasses were used to study the effects of electrical stimulation (ES) on meat color mechanisms and myoglobin properties. Total pigment concentration and ratios of myoglobin forms for ES and control (C) samples were not different. Color panel and several spectrophotometric measurements indicated ES produced a lighter, brighter-red color in displayed steaks. Disappearance of reduced myoglobin during blooming was similar in unaged C and ES steaks, but reduced myoglobin decreased faster during blooming of ES steaks aged 6 days. ES decreased anaerobic metmyoglobin reducing activity and induced more metmyoglobin formation when steaks were in a 1% oxygen atmosphere.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10771.x
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  • 7
    Digitale Medien
    Digitale Medien
    RELATIONSHIPS OF SPECTROPHOTOMETRIC REFLECTANCE MEASUREMENTS TO BEEF MUSCLE VISUAL COLOR (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Unadjusted percentage reflectance ratios or differences at 630 nm/580 nm, 507 nm/572 nm, 572 nm/525 nm, 630 nm — 580 nm and K/S adjustment of 572 nm/525 nm and 507 nm/572 nm showed high pooled within-cell correlation coefficients to visual color scores of beef muscles displayed under 1076 lumens/m2 Deluxe Warm White lighting at 2°C up to 5 days. Adjusting reflectance to K/S did not improve correlation coefficients. Multiple regression analysis showed that %R 630 nm —%R 580 nm contributed most to R2 of prediction equations in three of four beef muscles studied. Use of %R 630 nm —%R 580 nm is recommended.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07510.x
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