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Digitale Medien

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties (1992)

BERRY, B. W.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 57 (1992), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of ground beef patties. Frozen patties from all fat levels were cooked to achieve similar cooking yields. As fat levels decreased, tenderness, juiciness and flavor ratings decreased and shear force increased, with more pronounced differences at lower fat levels. Patties processed with 0% fat were rated lower in juiciness and flavor compared to all other fat levels. These studies suggested that alterations in processing and cooking would probably be necessary to achieve acceptance of extremely low-fat beef patties.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb08037.x

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Digitale Medien

Internal stress and internal friction in thin-layer microelectronic materials (1990)

Berry, B. S. ; Pritchet, W. C.

[S.l.] : American Institute of Physics (AIP)

Journal of Applied Physics 67 (1990), S. 3661-3668

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ISSN: 1089-7550

Quelle: AIP Digital Archive

Thema: Physik

Notizen: Understanding of the static internal stress in supported thin layers can be aided by the use of dynamic mechanical analysis, with emphasis on internal friction measurements for the detection of defects susceptible to stress-induced ordering. In addition to the bending-bilayer and vibrating-reed methods used for separate measurements of internal stress and internal friction, a new vibrating-membrane method is described that enables both quantities to be measured concurrently on the same sample. Structural relaxation, solute sorption, orientational ordering, and surface reaction are identified as four general phenomena affecting the internal stress, and experimental results are given for each of these categories. The bending-bilayer method has been used to observe stress changes associated with structural relaxation in amorphous SiO films, and with the sorption and orientational ordering of oxygen in Nb films. The vibrating-membrane method has been used to study stress changes in boron-doped Si membranes, resulting from either hydrogen sorption or high-temperature oxidation. Hydrogen sorption leads to the appearance of a new internal friction peak located near 130 K, which is governed by an activation energy of 0.23 eV.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1063/1.345321

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Digitale Medien

Internal stress and elasticity of synthetic diamond films (1990)

Berry, B. S. ; Pritchet, W. C. ; Cuomo, J. J. ; [weitere]

Woodbury, NY : American Institute of Physics (AIP)

Applied Physics Letters 57 (1990), S. 302-303

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ISSN: 1077-3118

Quelle: AIP Digital Archive

Thema: Physik

Notizen: The internal tensile stress in polycrystalline diamond films deposited on silicon substrates has been measured from 100 to 700 K by a vibrating-membrane method. The stress increases strongly with temperature, in a manner consistent with the elastic accommodation of the differential thermal strain between diamond and silicon. The results indicate that the films contain a tensile growth stress of about 500 MPa at the deposition temperature of 1123 K. Derived values of the biaxial elastic modulus fall in the range 730–850 GPa.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1063/1.103721

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Digitale Medien

PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON (1990)

BERRY, B. W. ; CROSS, H. R. ; SMITH, G. C.

Oxford, UK : Blackwell Publishing Ltd

Journal of muscle foods 1 (1990), S. 0

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ISSN: 1745-4573

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00352.x

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