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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 13 (1965), S. 298-300 
    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
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  • 2
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of the American Chemical Society 45 (1923), S. 2179-2181 
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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— Cell disruption, resulting from different freezing times, was evaluated by studying the composition and amount of drip obtained from broiler breast muscles after freezing and thawing. The degree of cell disruption was estimated after measuring the amount of drip released and by total solids, nitrogen and deoxyribonucleic acid (DNA) concentration of the drip. Initial drip release was noted approximately 5% hr after the frozen meat was placed in a refrigerator at 16°C, and collections were made through the 18th hr. Degree of cell disruption was not uniformly related to changes in freezing times of 0.5 to 1,494 min. In general, increased freezing time resulted in greater cell disruption; however, several exceptions were noted. Cell disruption was relatively severe for tissues frozen in 18 to 35, 87, and 252 min, and relatively low for tissues frozen in times of 1 to 18 min, 132 to 22.5 min, and longer than 1,044 min. All frozen and thawed muscles had higher contents of total solids, nitrogen and DNA than unfrozen controls.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: —Whole eggs containing known amounts of formic, acetic, propionic and butyric (C1-C4) acids were evaluated using gas-liquid chromatography (GLC) and AOAC (1960) procedures. Acetic, propionic and butyric acids were recovered from whole egg samples and chromatographed as the acids per se, along with an internal standard. Formic and acetic acids were recovered from whole egg samples and chromatographed as their butyl ester derivatives without an internal standard. Quantitation of butyl formate and butyl acetate was accomplished by comparing the chromatogram peak heights of the butyl esters recovered from the egg samples with the chromatogram peak heights of a known concentration of butyl ester standards. The recovery of acids from whole egg samples by GLC procedures was as accurate, and generally less variable, than by AOAC (1960) procedures. The percentage recovery of acids from whole egg samples using GLC procedures depended on the concentrations of the acids present and was as follows: acetic acid varied from 114 to 100% (low to high concentration); propionic acid varied from 101 to 100% (low to high concentrations); and butyric acid varied from 103 to 99% (low to high concentration). The recovery of formic acid as its butyl ester derivative varied from 104 to 96% (low to high concentration), while the recovery of acetic acid as its butyl ester derivative varied from 102 to 98% (low to high concentration).
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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– Light and dark meat from 24 heavy hens was frozen and stored for 30 and 90 days. After storage, drip was collected and moisture and fat removed. The essential amino acids in acid and alkaline hydrolyzates of dark and light chicken meat and drip were determined by microbiological assay. Acid hydrolyzates from drip were also analyzed on a Beckman/Spinco Amino Acid Analyzer. The concentration of amino acids in both dark and light meat decreased and the concentration in drip increased with increasing storage time. In addition, larger quantities of essential amino acids were detected in drip from frozen light meat than from frozen dark meat after both periods of storage. The quantitative results obtained from the analyzer were in general agreement with those obtained by microbiological assay but were somewhat higher. The concentration of each amino acid, as a percentage of total amino acids, was similar in meat and drip.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), 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: Free amino acid analyses were conducted on 24 muscle tissue samples of chicken, both young and old, fresh and aged, in an attempt to show some properties or constituents of the meat which might he related to quality factors, such as tenderness. In general, ammonia nitrogen remained fairly constant throughout the study. Storage resulted in increases in free amino acids, with proline being a major exception. Light meat showed less free amino acids than dark meat, with major exceptions being lysine and histidine. In most cases, broilers had more free amino acids than hens. Taurine concentration was much higher in the dark meat of both broilers and hens. No relation was found between tenderness and the general pattern of free amino acid concentration or between tenderness and the concentration of any single free amino acid.
    Type of Medium: Electronic Resource
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  • 7
    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
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  • 8
    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
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  • 9
    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
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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— Frozen whole egg containing known amounts of lactic and succinic acids were evaluated using gas-liquid chromatography (GLC) and AOAC (1960) procedures. The acids were isolated from the whole egg samples by liquid-liquid extraction, evaporated to dryness, and refluxed for 2 hr with 1-butanol and HCI and chromatographed as their butyl ester derivatives, along with an internal standard. Peak heights and responses relative to butyl decanoate as an internal standard were used to calculate acid concentrations in the whole egg samples.Lactic acid recovered from whole egg samples by GLC procedures ranged from 98% at the low concentration (0.43 mg/100 g egg) to 99% at the high concentration (47.70 mg/100 g egg). Succinic acid recovered from whole egg samples by GLC procedures ranged from 103% at the low concentration (1.22 mg/100 g egg) to 98% at the high concentration (73.20 mg/100 g egg). Acid recoveries from whole egg samples by GLC procedures were as accurate, and generally less variable, than those recovered by AOAC (1960) procedures.
    Type of Medium: Electronic Resource
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