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  • 1970-1974  (19)
Source
Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    USE OF ULTRAVIOLET LIGHT FOR EXTENDING THE RETAIL CASELIFE OF BEEF (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02116.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    COMPARISON OF THE PALATABILITY OF GOAT MEAT AND MEAT FROM FOUR OTHER ANIMAL SPECIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07338.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02133.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02091.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Steaks from 58 beef carcasses were used to determine the effects of antemortem injections of proteolytic enzyme in increasing tenderness and/or in reducing tenderness variability among bullock carcasses. Sensory panel ratings indicated that steaks from the carcasses of treated bullocks did not differ significantly from steaks from treated steer carcasses in tenderness or overall satisfaction, but were significantly more tender and satisfactory overall than steaks from untreated bullocks. Variation in tenderness scores within the group of steaks from treated bullocks was reduced to a level more nearly comparable to that of steaks from treated steers. Since antemortem injections of papain increased tenderness and reduced the variability in tenderness among steaks from bullock carcasses, such treatment could be used to more effectively merchandise beef from young bulls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02811.x
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  • 6
    Electronic Resource
    Electronic Resource
    PROTECTIVE PACKAGING MATERIALS FOR FRESH BEEF SHIPMENTS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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: Five test shipments were conducted involving 98,000 lb of beef quarters and primal cuts transported 270–1350 mi and requiring from 19–120 hr intransit. Trailer temperatures were affected by loading patterns, product densities, positions of palletized product or paper partitions, thermostat settings and air conveyance systems and correspondingly, the temperature conditions observed were generally inadequate for maintenance of beef quality. The use of polyethylene bags or poly vinyl chloride film significantly (P 〈 .05) reduced intransit shrinkage as compared to unprotected cuts in 7 of 16 comparisons. Considerations of costs for materials, package application and removal and the monetary value of reduced weight loss suggest that the concept is economically feasible from the standpoint of savings in weight loss alone. Beef protected by polyethylene or polyvinyl chloride exhibited more desirable lean color and subcutaneous fat cover scores at shipment destination in comparison to beef which was unprotected during transit. Although bacterial counts did not generally differ among treatments, the surfaces of cuts protected by plastic materials were more moist than corresponding surfaces on unprotected cuts. Since increased moisture is conducive to enhanced microbial growth, prolonged storage in the plastic packaging materials should be avoided. No compensatory weight loss was observed during subsequent cooler storage after protective packaging materials were removed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb02740.x
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHEMICAL AND HISTOLOGICAL TRAITS (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1972.tb05836.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF QUALITY ATTRIBUTES UPON PROCESSING AND PALATABILITY CHARACTERISTICS OF COMMERCIALLY CURED HAMS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY –A total of 488 fresh hams were stratified according to method of cure (regular-cured and water-added) and quality scores (gross morphology, color and firmness). Each ham was pumped, cured and smoked using commercial procedures. Individual weights for each ham were obtained at each stage of the processing sequence. Center slices from 50 processed hams were evaluated for muscle color, chemical composition and organoleptic properties. Among both regular-cured and water-added hams, gross morphology groups were not significantly (P 〈 0.05) related to weight gains (fresh to chilled), weight losses during the period in transit (125 km), or to flavor, saltiness, moisture (%) or pigment concentration for the combined muscles of the center slices. A comparison of individual ham muscles revealed that the biceps femoris (BF) was less tender than the semitendinosus (ST); the ST was less salty than the semimembranosus (SM) and the ST had a higher fat content on a moisture-free basis than other muscles for both regular-cured and water-added hams. Significant differences (P 〈 0.05) among muscles for flavor and juiciness were evident for the regular-cured hams; however, there were no significant differences for the hams in the water-added group. There were significant differences in pigment concentration among muscles from the center-cut slices from water-added hams. Regular-cured hams in gross morphology group 5 were significantly (P 〈 0.05) more juicy and more tender than hams in the other four quality groups. Also, center slices from hams in the high quality gross morphology group (group 5) were more uniform in muscle color, more desirable in lean color and contained more fat than hams in group 1. Regular-cured hams in gross morphology group 5 also produced individual muscles which were more desirable in lean color (SM, BF), more flavorful (SM), more juicy (ST, BF) and more tender (ST, BF) than hams in group 1. Water-added hams in gross morphology group 5 did not differ from hams in group 1 in any of the traits but were significantly (P 〈 0.05) more tender than those in group 2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03326.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECTS OF PHYSICAL AND MECHANICAL TREATMENTS ON THE TENDERNESS OF THE BEEF LONGISSIMUS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY— 280 steaks from 56 beef carcasses were evaluated to determine the effects of different mechanical and physical methods for increasing the tenderness of the longissimus muscle. Changes in method of suspension, carcass integrity or chilling procedures resulted in increases in tenderness of approximately 47.5% for shear force and 53.6% for taste panel ratings. Experiment 2 (suspension from the achilles tendon, severance between vertebrae in 5 locations, severance of the ligamentum nuchae and the attachment of 68 kg weights) resulted in a 15% increase in tenderness as evaluated by both shear force values and the taste panel ratings. Experiment 3 (suspension via the obturator foramen, severance of the vertebrae in 5 different locations, severance of the ligamentum nuchae and the attachment of 68 kg weights to the neck) gave the greatest positive response in taste panel tenderness ratings (53.6%). Experiments 3, 4, 5 and 6 had the disadvantage of resulting in irregularly shaped carcasses, which could present problems in fabrication. The assumption that increases in carcass length are necessary to achieve o positive response in the tenderness of the longissimus appears unjustified, since post-mortem chilling at elevated temperatures (16°C) increased tenderness 47% with no appreciable change in carcass length. It was concluded from this study that the degree of post-mortem muscle contraction which occurs during the development of rigor mortis is a primary factor influencing the ultimate tenderness of beef. The degree of such contraction is related to the temperature at which the carcass is stored during the initial period of cooling. Chilling the carcass in a 16°C cooler during the first 16 hr post-mortem resulted in a 40.2% increase (P 〈 .05) in ratings of longissimus tenderness and a 47.5% decrease (P 〈 .01) in shear force requirement, yet involved no additional labor expense nor any irregularity in carcass form. Of the methods studied, the procedure involved in experiments 8 and 9 (chilling the carcasses for the first 16–20 hr in a cooler at 16°C) appears to be the most practical for industrial utilization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06384.x
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  • 10
    Electronic Resource
    Electronic Resource
    PALATABILITY OF INDIVIDUAL MUSCLES FROM OVINE LEG STEAKS AS RELATED TO CHRONOLOGICAL AGE AND MARBLING (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY– 5 muscles from each of 243 leg steaks from sheep ranging in age from 74–665 days were evaluated mechanically for tenderness using a Warner-Bratzler shear and organoleptically for tenderness and juiciness by a trained 3-member panel. The rectus femoris, vastus lateralis, biceps femoris, semitendinosus and semimembranosus muscles were evaluated. The r. femoris and semitendinosus were given the highest (P 〈.05) organoleptic ratings for tenderness, whereas the semimembranosus was least tender (P 〈.05) among the 5 muscles compared. However, no significant difference was found between the shear force values of the b. femoris and semimembranosus. The b. femoris and r. femoris received the highest juiciness ratings, while the v. lateralis and semitendinosus were least desirable in juiciness (P 〈.05). Significant correlations (P 〈.01) were observed between cooking losses and juiciness ratings for the combined muscles and between marbling scores and juiciness ratings for the r. femoris, v. lateralis and semitendinosus. However, gross amount of marbling was of minor importance in explaining differences in juiciness between muscles since r. femoris had the least marbling (P 〈.05). Marbling appeared to be of little consequence in determining either tenderness or thaw drip loss, based on the extremely low correlation coefficients observed between marbling and each of these variables. Correlations were significant (P 〈.01) between chronological age and measures of tenderness and cooking loss. Cooking loss was also negatively correlated (P 〈.01) with taste panel tenderness ratings. Therefore, the detrimental effect of increasing age on organoleptic tenderness may be manifested through a drying effect during cookery. These results indicate that the muscles of the ovine leg vary in palatability attributes and that cooking loss appears to affect organoleptic evaluations of both tenderness and juiciness. Increasing chronological age has a detrimental effect on tenderness measured organoleptically or mechanically. The contribution of marbling to tenderness is questionable; however, increased marbling enhanced the juiciness of the r. femoris, v. lateralis and semitendinosus muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02029.x
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