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  • 1970-1974  (4)
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Material
Years
Year
  • 1
    Electronic Resource
    Electronic Resource
    INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON (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
    Notes: Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02876.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES (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
    Notes: Bone from one side of chilled mutton carcasses and bone from one side of hot mutton carcasses were physically separated by hand while the other sides were mechanically deboned. Yield of boneless carcass was similar for hot machine-boned and hot hand-boned carcasses. Cold machine-boned carcasses had a slightly lower yield of lean meat than cold hand-boned carcasses. Approximate analysis of meat from cold hand-boned, cold machine-boned, hot hand-boned and hot machine-boned carcasses was similar. However, calcium and hydroxyproline contents were lower for hot machine-boned than for cold machine-boned carcasses. Emulsion stability and total pigment concentration were higher for mechanically deboned meat. Organoleptic evaluations favored bologna made with hand-boned meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb02875.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    CHARACTERISTICS OF MEAT FROM MECHANICALLY DEBONED LAMB BREASTS (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
    Notes: Seven lots of choice and prime lamb breasts were mechanically deboned using an AUX 70 Beehive deboner with 0.635 mm diam holes in the cylinder. The meat was compared to hand-boned meat from the same lots of breasts. Numbers of bacteria per g of meat and percent fat, protein and dry matter were similar in hand- and machine-boned meat. Mechanically deboned meat contained less hydroxyproline and more calcium than hand-boned meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17995.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    FREE AMINO ACID CHANGES IN DIFFERENT AGED BOVINE MUSCLES AND THEIR RELATIONSHIP TO SHEAR VALUES (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 Free amino acid analyses were conducted on the longissimus and biceps femoris muscles from carcasses aged 2, 7 and 21 days to determine the relationships between these muscle constituents and palatability. Many of the free amino acids increased during aging. Shear values for the longissimus decreased faster with increased aging time than did shear values for the biceps femoris. Nevertheless, no significant interaction between aging period and muscle existed for any of the free amino acids. This indicates that proteolysis progressed at about the same rate in both the longissimus and biceps femoris muscles. The greater tenderness increase in the longissimus than in the biceps femoris during aging was probably due to greater amounts of connective tissue in the biceps femoris rather than to changes in free amino acids. Relationships between free amino acids in muscle and tenderness and flavor were low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15141.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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