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  • 1990-1994  (2)
  • 1975-1979  (3)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), 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: Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08037.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Hot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3-hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24-hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot-boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P 〈 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06455.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Dry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A 10-member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF-pH 6.2-0% MPBP and lowest for 0% SSPF-15% MPBP and 0% SSPF-30% MPBP. A second l0-member trained panel found that the salami with 30% SSPF-0% MPBP was lightest in color, while a 116-member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF-0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03813.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    UTILIZATION OF MECHANICALLY DEBONED BEEF IN COOKED SALAMI (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Cooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02292.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00352.x
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    Paper (German National Licenses)
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