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  • 1
    Electronic Resource
    Electronic Resource
    Meat Composition, Interrelationships of Gross Chemical Components of Pork Muscle (1964)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 102-105 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60132a001
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    REDUCED ANALYSIS TIME OF COMMINUTED MEAT (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subdivided samples of ground beef, pork sausage, and wieners were oven-dried at 102°C or extracted with diethyl ether at various time intervals from 1/4 to 8 h. Each moisture and fat extraction period correlated well with the standard 8 h analysis, although less variation tended to occur after 4 h of drying or extraction time. Results from reduced analysis time for moisture and fat determination were closely associated with the standard 8 h values and each other. These data suggest that modified moisture and fat determination methods which were evaluated gave suitably accurate and precise results for routine analyses use for quality control.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00843.x
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  • 3
    Electronic Resource
    Electronic Resource
    RAPID ANALYTICAL METHODS FOR GROUND BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 8 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Four moisture and four fat determination methods requiring from 5 min to 12 h were performed on 664 ground beef samples to compare accuracy and precision of rapid fat and moisture determinations to the Association of Official Analytical Chemists (AOAC) procedures. The modified Babcock results were closer to the official ether extraction method than those obtained from the Banco and Univex methods. Moisturefuge moisture determinations were more highly correlated with AOAC percentages than either the Toluene or Ohaus methods. Correlations among moisture and fat determination methods studied with official results were 0.90 or higher and none of the fat and moisture values differed significantly from those using AOAC methods. These data suggest the modified rapid moisture and fat determination methods evaluated have adequate accuracy and precision for reliable control and analyses use.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb00842.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 7 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P〈0.05) about 2/3 of the time, round steaks were more palatable (P〈0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb01061.x
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  • 5
    Electronic Resource
    Electronic Resource
    The Effects of Freezing, Frozen Storage Conditions and Degree of Doneness on Lamb Palatability Characteristics (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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— Comparisons involving fresh versus frozen chops and roasts from 190 lamb carcasses indicated significant though nonconformable treatment effects on cooked-sample palatability characteristics. Freezing resulted in a highly significant increase in shear force values for loin chops and highly significant decreases in flavor, tenderness and overall satisfaction scores for leg roasts. Freezing rib chops, in contrast to the results for loin chops and leg roasts, resulted in a highly significant decrease in shear force values indicating an increase in tenderness as the result of freezing. Several possible explanations concerning these contradictory findings are suggested and discussed. In other paired-chop comparisons, higher final cooking temperatures resulted in increased shear force values for rib chops; wrapping samples prior to freezing appeared to have little effect on chop tenderness comparisons. In all comparisons, variance ratios between chops treated differently were not significantly altered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb00876.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF PACKAGING METHODS ON THE DEVELOPMENT OF YERSINIA ENTEROCOLITICA ON BEEF STEAKS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 1 (1977), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Top and bottom round steaks inoculated with Yersinia enterocolitica were stored vacuum packaged and in polyvinyl chloride (PVC) films at 1, 2.5 and 5°C for 21–35 days. Y. enterocolitica and total aerobic plate counts of steaks were consistently higher in the more oxygen permeable film (PVC) than in the vacuum packages. The microbial flora of the vacuum packaged steaks at the end of the storage period (21–35 days) consisted, in addition to Y. enterocolitica, primarily of Lactobacillus spp., that of the steaks stored in PVC of Pseudomonas spp.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1977.tb00257.x
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  • 7
    Electronic Resource
    Electronic Resource
    Meat Tenderness Factors, Interrelations of Tenderness, Chronological Age, and Connective-Tissue Fractions of Porcine Musculature (1964)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 504-507 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60136a006
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    Concentration of Creatine Phosphate, Adenine Nucleotides and Their Derivatives in Electrically Stimulated and Nonstimulated Beef Muscle (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 concentration of creatine phosphate (CP), adenosine tri-, di- and monophosphate (ATP, ADP and AMP, respectively), inosine monophosphate (IMP) and inosine in longissimus muscle removed from electrically stimulated (ES) and nonstimulated (NS) beef sides was enzymatically determined. After aging the carcass 7 days, steaks were removed for flavor evaluation. R values (absorbance ratios) were obtained from muscle samples removed over time from both sides. Data indicate more rapid catabolism of CP, ATP, and ADP in ES samples, with subsequent fluctuations in IMP and inosine concentration. At 12 and 24 hr post-stimulation, ES samples had more inosine; however, this difference did not exist after aging. Flavor differences were not observed after the 7-day aging period. R values parallel the degradation of adenine nucleotides and indicate rapid onset of rigor mortis in ES muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07683.x
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  • 9
    Electronic Resource
    Electronic Resource
    Rheological Properties of Two Heat-Induced Protein Gels (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: Rheological properties of heat-induced gels from egg albumen and bovine plasma proteins were measured using a mechanical loading device. Each protein was tested at 8% protein concentration and heated for 0–120 min at 80°C in an agitating water bath. After heating, the viscosity index, apparent elasticity and initial penetration force of the gels were evaluated. Bovine plasma protein dispersions exhibited a substantially higher viscosity index, apparent elasticity and initial penetration force than egg albumen gels. Bovine plasma proteins produced a gel structure which was strong and elastic. By comparison, heat-induced gels of egg albumen proteins were fragile and somewhat brittle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12714.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers (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: Rib steaks from steers (n=326) and heifers (n=68) that were either grass-fed or fed high-concentrate diets for 30–230 days were used in palatability studies. Extending time-on-feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time-on-feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high-concentrate diet for at least 90 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10083.x
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