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  • 1
    Electronic Resource
    Electronic Resource
    Studies on the nutritional requirements of the larval stages of Penaeus japonicus using microencapsulated diets (1979)
    Springer
    Marine biology 54 (1979), S. 261-267 
    Details
    ISSN: 1432-1793
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Fatty acid biosynthesis in the larval stages of Penaeus japonicus Bate was examined by feeding microencapsulated diets containing (1-14C) palmitic acid, and fat-free diets supplemented with defined fatty acids. Highest larval growth rates were achieved on diets containing Tapes philippinarum lipid and, when defined fatty acids were substituted, on diets containing 20:6ω3 fatty acid. The radioactive tracer experiments indicate that 16:1ω7, 18:0 and 18:1ω9 fatty acids may be synthesised from palmitic acid and that P. japonicus larvae may possess the ability to elongate 18:3ω3 to 20:5ω3 and 22:6ω3, and 18:2ω6 to 20:4ω6. However, the rates of these reactions appear to be too slow to meet the larval requirements for essential fatty acids and the ω3 series of polyunsaturated fatty acids must be provided in the diet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00395788
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  • 2
    Electronic Resource
    Electronic Resource
    Development of spinal motoneuron innervation of the upper limb muscle in the rat (1979)
    Springer
    Experimental brain research 35 (1979), S. 287-293 
    Details
    ISSN: 1432-1106
    Keywords: Bilateral motoneuron innervation ; Age-dependent decrease of motoneuron ; Rat spinal cord ; Horseradish peroxidase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Horseradish peroxidase was injected into the biceps brachii muscle of rats at various stages of development, from 10 days to 50 weeks. The retrogradely labeled neurons were found in the ipsilateral ventro-lateral column of the cervical cord, C4–C8, of all stages studied, but the number of labeled neurons decreased according to exponential curve as the age advanced. A striking finding was that the contralateral ventral horn cells were also labeled in the 10- and 14-day-old rats.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00236616
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  • 3
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Lamb of Two Age Groups (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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 nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0-63.5%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14961.x
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  • 4
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Fresh Retail Pork (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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 nutrient composition of fresh pork was studied in samples from 71 carcasses. On separable lean, nutrient composition was determined for 7 raw retail cuts from one side of each of 11 carcasses, and nutrient retention was determined on the 7 matching cuts from the other side that had been cooked by common household methods. Loins from 60 additional carcasses were analyzed to determine whether USDA grades 1, 2, and 3 and region of production affected nutrient composition. The data indicated that variation in nutrient composition of pork is more dependent on the retail cut within the carcass than either the grade or the region of production of the carcass. Cooking method significantly affected retention of most of the nutrients analyzed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05080.x
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  • 5
    Electronic Resource
    Electronic Resource
    CHEMICAL COMPOSITION OF CHOPS FROM PALE, SOFT, EXUDATIVE (PSE) AND NORMAL PORK LOINS (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: Chops from normal or pale, soft and exudative (PSE) pork loins were displayed under simulated retail conditions, and drip was collected. During display, drip from chops was greater for PSE than normal loins, but the drip from both types of chops contained similar concentration of protein, free amino acids, total amino acids, sodium, potassium, calcium and magnesium. However, loss per kg lean was higher in the PSE chops for protein (P 〈 0.01) and potassium, calcium and magnesium (P 〈 0.05). The lean tissue from PSE chops contained more protein but less ether extract and energy than did lean from normal chops. Differences between PSE and normal chops were not significant for dry matter, ash, sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, free amino acids or total amino acids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08474.x
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  • 6
    Electronic Resource
    Electronic Resource
    PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Pork loins from carcasses weighing 68–75 kg were compared for quality characteristics. A total of 120 loins, with equal numbers of pale and watery, normal and dark colored loins, were evaluated. Pale chops had a significantly higher cooking loss than normal or dark colored chops. The consumer panel scored the pale chops significantly lower in organoleptic acceptability than normal or dark chops. The trained panel gave a similar rating for the organoleptic evaluation. When the consumer panel selected pork chops from a retail display case, the normal colored chops received the highest rating and the pale, watery chops the lowest. The pale chops were the most unstable and developed a greenish-gray cast after 2–3 days' storage. The normal colored chops had significantly more intramuscular fat and less protein than either pale or dark chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00685.x
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  • 7
    Electronic Resource
    Electronic Resource
    CYCLIC AMP IN LONGISSIMUS MUSCLE FROM CONTROL AND STRESS SUSCEPTIBLE PIGS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: As part of a continuing study to define the etiology of porcine stress syndrome and pale, soft, exudative pork, cyclic AMP (c-AMP) levels in longissimus muscle from stress susceptible (SS) and control (C) pigs were compared. At 3 min postmortem, levels of c-AMP were significantly higher for SS than for C pigs; thereafter differences were not significant. Variations in initial levels of glycogen affected lactate, pH and color of the postmortem muscles but did not affect c-AMP levels. Initial levels of glycogen were higher for SS pigs killed in the morning than for those killed in the afternoon. Results of this study indicate that further study, using greater numbers of pigs, is warranted to establish whether the 3 min postmortem level of c-AMP can be used as an objective measure of stress susceptibility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01113.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF ELECTRICAL STIMULATION ON CARCASSES FROM STRESSED AND UNSTRESSED STEERS (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 6 (1983), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twelve steers of known breeding and management history were assigned to two antemortem treatment groups (stress or no stress). After evisceration and splitting, sides in each group were randomly assigned to two electrical stimulation treatments (no stimulation or stimulated intermittently with one amp current for 2 min). ES did not affect any of the carcass characteristics in the stressed group except lean and overall maturity. Although ES did not affect lean color in stressed carcasses, they were darker in color than unstressed carcasses. The unstressed stimulated carcasses were more tender and contained less panel detectable connective tissue than the unstressed-unstimulated carcasses. ES did not improve tenderness of stressed carcasses. Thus, it appears that ES will be effective only on carcasses that have not severely depleted their stores of muscle glycogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1983.tb00758.x
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  • 9
    Electronic Resource
    Electronic Resource
    Vitamin B12, E and D Content of Raw and Cooked Beef (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 relationship of carcass grade, primal cuts and cooking to vitamin B12, E and D in separable lean beef was studied. The average vitamin B12 content in 471 samples of raw and cooked beef was 3.17 μg/100g. The vitamin B12 content of raw and cooked beef was similar; however, on considering the moisture and fat losses during cooking, there was a 27–33% loss of B12. The vitamin E content of raw and cooked beef was similar and averaged 133 μg/100g for 464 samples. From 33–44% of the original vitamin E in the meat was lost upon cooking. Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamins E and D in beef is low and of little nutritional importance; however, beef is an important dietary source of vitamin B12.〈section xml:id="abs1-2"〉〈title type="main"〉SUMMARY & CONCLUSIONSRAW OR COOKED separable lean contained approximately 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D being lost upon cooking. Raw and cooked separable lean contained approximately 40–800 μg of vitamin E/100g with a mean value of 133 μg for 464 samples. From 33–44% of the original vitamin E was lost during cooking. Fat trim contained 300–350 μg of vitamin E/100g. HPLC showed that α-tocopherol was the major E vitamer in meat. Vitamin B-12 content of raw and cooked separable lean ranged from 1 – 10 μg/100g, with a mean value of 3.17 μg B-12/100g for 471 samples. Fat trim contained approximately 1.5 μg of B-12/100g. RID was a feasible method for determining B-12 in meat, with the B-12 values reported herein being appreciably greater than typical values reported for B-12 in beef as determined by microbiological assays. Beef consumption makes an important contribution towards meeting an individual's dietary requirement for B-12.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12883.x
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  • 10
    Electronic Resource
    Electronic Resource
    Sampling of Fresh Pork for Nutrient Analysis (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Paired loins from 18 barrow and gilt carcasses were randomly selected to evaluate the effect of marketing on the nutrient composition of fresh pork loins. The paired loin from one side was shipped through a predetermined marketing system, while the control loin was transported immediately back to Beltsville, MD. Rib chops from each loin were analyzed for key nutrients. The overall results from this study indicate that pork loins subjected to extreme marketing conditions have weights, appearance and quality traits and nutritional composition similar to loins shipped from a slaughter plant directly to the research facility. Thus, pork samples handled by a controlled research technique and sampled at the point of slaughter are basically equivalent to what the consumer purchases at the retail level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02978.x
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