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  • 11
    Electronic Resource
    Electronic Resource
    SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Hot processed ground beef was prepared by one of the following three grinding methods: (1) initial break with kidney plate followed by 0.3 cm final grind; (2) initial break with kidney plate, followed by 1.3 cm grind and 0.3 cm final; and (3) same as No. 2 except that the formulation contained no chilled U.S. Choice plates. Chilled beef (control) was ground through a 1.3 cm plate followed by a 0.3 cm final grind. At 3-hr postmortem, the semimembranosus and longissimus muscles were removed from one side of each hot carcass, while at 24-hr postmortem, the same muscles were removed from the opposite chilled sides. The remainder of the meat from the carcass was used for ground beef fabrication. U.S. Choice plates (conventionally chilled) were added (30% of the formulation) to the formulation in order to bring the final fat content to 21 × 2%. Total cooking loss was significantly less in the hot processed patties when compared to the chilled patties. Patties from hot-boned beef were more tender and juicy than patties from chilled beef. Method of grinding had no significant effect on any palatability trait except flavor intensity. Hot processed patties had significantly (P 〈 0.05) less configuration change during cooking than chilled patties. Percent diameter change was significantly less in hot processed patties as compared to chilled.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06455.x
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  • 12
    Electronic Resource
    Electronic Resource
    SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Dry fermented salami was prepared from formulations in which 0, 15 and 30% levels of both mechanically processed beef product (MPBP) and structured soy protein fiber (SSPF) were incorporated. A 10-member trained sensory panel for flavor found that the frequency of undesirable flavors was highest for salami with 15% SSPF-pH 6.2-0% MPBP and lowest for 0% SSPF-15% MPBP and 0% SSPF-30% MPBP. A second l0-member trained panel found that the salami with 30% SSPF-0% MPBP was lightest in color, while a 116-member untrained panel found this formulation was undesirable in flavor, tenderness, and overall desirability. Instron and Hunter Color Difference measurements reflected a toughening and lightening of color, respectively, for the 30% SSPF-0% MPBP salami in contrast to those treatments made with MPBP. Data from objective measurements (Instron and Hunter Color Difference Meter) were combined for all treatments and showed that salami increased in firmness and darkened with drying time. Both the trained and untrained sensory panels rated salami manufactured with 15 or 30% MPBP as generally comparable to the control salami.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03813.x
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  • 13
    Electronic Resource
    Electronic Resource
    EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Beef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) to evaluate the effects of steam, hot water vat, and convectional electric cookery upon length, width, and depth changes, cooking losses, shear force values, and time required to heat product to an internal temperature of 68°C. Roasts cooked prerigor were significantly shorter and thicker than those cooked postrigor. Cooking losses were significantly lower (6.5%) with prerigor roasts. Lower shear force values were obtained from roasts cooked postrigor; than prerigor. Prerigor cooked roasts by steam or convectional electric had lower shear force values than prerigor roasts cooked in hot water. Because of inherent higher temperature, prerigor roasts required 22% less cooking time than chilled postrigor roasts (93 vs 120 min/ kg). Precooking HB beef, regardless of cooking method, does not appear feasible due to increased toughness, produced by the shortening of the muscles during cooking, that may be a result of heat stimulated contractions of heat rigor during cooking.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07445.x
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  • 14
    Electronic Resource
    Electronic Resource
    EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Ground beef patties were prepared from varying fat sources to final raw fat contents of 16, 20, 24, and 28%. Trained sensory panelists evaluated each treatment for differences in tenderness, juiciness, connective tissue amount, mouth coating effect, and ground beef flavor intensity. Other patty characteristics examined included raw and cooked fat and moisture, cooking losses, Instron shear force, and total and percentage of soluble collagen. Generally, increasing fat levels in formulations resulted in higher tenderness and juiciness scores and ratings indicative of lower connective tissue amount. Neither collagen content nor total cooking loss was significantly affected by fat level. Sensory ratings and cooking properties were not significantly affected by fat source.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07450.x
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  • 15
    Electronic Resource
    Electronic Resource
    Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Effects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13231.x
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  • 16
    Electronic Resource
    Electronic Resource
    Effects of Electrical Stimulation and Hot-Boning on Physical Changes, Cooking Time and Losses, and Tenderness of Beet Roasts (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: Beef semimembranosus and semitendinosus muscles were removed prerigor (1 hr postmortem) and postrigor (7 days postmortem) after one-half of the left and right sides were electrically stimulated. The influence of electrical stimulation and hot-boning upon physical changes; cooking losses; shear force; taste panel evaluation; and time required to heat product to an internal temperature of 63°C was studied. There was no consistent influence of electrical stimulation upon physical changes of prerigor muscles or upon tenderness of pre– or postrigor roasts. Hot-boned and precooked roasts were less tender than cold-boned counterparts. Cooking yields were not altered by electrical stimulation. Prerigor roasts had 9% higher yields than postrigor roasts. Prerigor roasts from electrically stimulated sides required a longer time to cook to 63°C than roasts from the control sides. Hot-boning reduced the length of time of cooking (95 min/kg to 72 mm/kg of raw weight).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11061.x
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  • 17
    Electronic Resource
    Electronic Resource
    Letters (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04155.x
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  • 18
    Electronic Resource
    Electronic Resource
    Effect of a Di-Thermal Storage Regime on Quality and Nutritional Changes and Energy Consumption of Frozen Boxed Beef (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 types of beef products were commercially packaged, frozen, and stored at top corner pallet positions in three rooms for a year. The storage temperatures were: (1) -23°C, constant; (2) -23°C and -21°C; (3) -21°C and -18°C. Compared to the -23°C, constant room (as reference), a net energy saving of 6 and 14% was obtained for the two di-thermal storage rooms by maintaining the temperatures at the lower levels for one 12-hr period followed by the higher levels for another 12-hr period. The weight loss for most products was negligible, except for bulk-packed hamburger patties which lost over 1%. The results on sensory, nutritional, and other quality attributes of frozen boxed beef products showed no serious quality damage from both constant and di-thermal storage after 1 yr, except for MPB and beef patties whose practical shelf life was limited to 6 months.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15359.x
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  • 19
    Electronic Resource
    Electronic Resource
    Sensory Scores and Shear Force Values for Beef Roasts Cooked Either Before or After Chilling (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Sensory and physical characteristics were determined on beef semimembranosus and semitendinosus muscles removed and cooked either 1.5 hr post-exsanguination or after 7 days of chilling by either steam, hot water vat or convectional electric cookery. The effects of cookery method on sensory and physical characteristics were not statistically significant (P 〉 0.01). Hot-boned roasts from both muscles served as cubes had higher shear force values, higher amounts of connective tissue (sensory panel), and lower tenderness and higher juiciness scores than cold-boned cooked roasts. However, no differences in sensory characteristics were found between hot-and cold-boned cooked semitendinosus roats evaluated in a thinly sliced form. These results suggest that acceptable tenderness in beef roasts cooked hot-boned may be achieved when the product is used in a thinly-sliced or similar form.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14570.x
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  • 20
    Electronic Resource
    Electronic Resource
    FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Short loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderate0 0 to moderately abundant5 0, medium=slight6 7 to modest9 0 and low=practically devoid5 0 to slight3 3, were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of “grassy” flavors than did beef from carcasses of other maturity groups. “Astringent” aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as “desirable” or “undesirable” in flavor by two separate panels using hedonic flavor rating scales. “Sweet” and “browned” were typical flavors of steaks previously classified as desirable in flavor, while “grassy” and “astringent” were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06499.x
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