Library

feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • 1970-1974  (5)
  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    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
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    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– Changes in pH and in protein extractability were determined in turkey breast muscles from anesthetized and nonanesthetized birds from 0–72 hr post-mortem. Shear values were measured on cooked meat after 72 hr post-mortem aging. Total extractable-, total soluble fibrillar protein-, soluble actomyosin-, sarcoplasmic protein-, nonprotein-, and unextracted alkali soluble protein-nitrogen values were determined. These values remained fairly constant during the first hour post-mortem in muscles from anesthetized birds, but began to change immediately in muscles from control birds. Total extractable nitrogen, total soluble fibrillar protein nitrogen and soluble actomyosin nitrogen extracted from muscles of control birds increased during post-mortem aging. These fractions in muscles from other species either remain the same during rigor development or decrease. The muscles of anesthetized birds were more tender (measured by shear value) than those from the control birds.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    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
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A procedure for precooking and reheating chicken with microwave energy, suitable for a centralized processing operation, was evaluated. Chicken pieces, with and without a sodium polyphosphate marination and precooked using microwave energy and steam followed by breading and browning, were compared with those breaded and precooked in corn oil under pressure. All pieces were individually quick frozen (IQF), packaged and later reheated with microwave energy. One-half of the pieces were stored for 3 months under fluctuating temperature conditions. Prestorage chicken was more acceptable than that held 3 months under fluctuating temperatures. Phosphate-treated fresh chicken was more juicy and tender than controls, and highest yields were obtained by a combination of phosphate marination and microwave-steam precooking.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: — This work was supported in part by National Institutes of Health Contract Ul-00131-06.Liquid whole egg to which acetic, butyric, lactic, propionic and succinic acids were added, or which had previously been incubated at room temperature to different microbial populations, was pasteurized at 60.5°C for 3.5 min. A liquid-liquid extraction method, including the centrifugation of the denatured egg, was developed for extraction of all 5 acids. The recovery of the 5 acids was evaluated by an improved gas-liquid chromatographic procedure. Lactic and succinic acids were recovered from the liquid whole egg samples and chromatographed as their butyl ester derivatives and acetic, propionic and butyric acids were recovered and chromatographed as the acids per se. The fresh egg samples containing small amounts of acetic and lactic acid and liquid whole egg product, incubated until a microbial population of 4.5 × 106 was obtained, con tained only these 2 acids at a higher concentration. The pasteurization process did not affect concentration of the added short-chain organic acids or those which accumulated during the incubation period; thus, accurate and valid analyses of the short-chain organic acids can be accomplished in pasteurized whole egg products.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...