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  • 1
    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
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    A COMPARISON OF HYDROGEN SULFIDE EVOLUTION FROM COOKED LAMB AND OTHER MEATS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb12516.x
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  • 3
    Electronic Resource
    Electronic Resource
    Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning (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: Lipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07694.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF AGE AND ANATOMICAL LOCATION ON COMPOSITION OF BOVINE BONE (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Cervical, thoracic, lumbar and sacral vertebrae, plus rib and femur bones were removed from 13 bovine of a wide age range (89–2783 days) to elucidate changes in bone composition as a function of age and anatomical location. Percent dry matter, ash, calcium and phosphorus increased with age while nitrogen and sulfur decreased. The calcium/phosphorus ratio remained relatively constant during growth. Dry matter, ash, calcium and phosphorus percentages increased from the anterior to the posterior of the vertebral column, while sulfur and nitrogen decreased. Thus, bone ossification advanced from the posterior to the anterior vertebrae. The femur contained the largest proportion of ash, calcium and phosphorus of the six bone types investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02391.x
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  • 5
    Electronic Resource
    Electronic Resource
    Failure of dietary restriction to influence natural killer activity in old rats
    Amsterdam : Elsevier
    Mechanisms of Ageing and Development 50 (1989), S. 81-93 
    Details
    ISSN: 0047-6374
    Keywords: Dietary restriction ; K562 ; Natural killer cells ; SV40-3T3 targets ; Tumours ; Yac-1
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Medicine
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0047-6374(89)90061-4
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  • 6
    Electronic Resource
    Electronic Resource
    Restructured Mutton Roast Quality (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 influence of monosodium glutamate (MSG) and lamb on characteristics of restructured mutton roasts was evaluated. The status of pyridinoline (a trivalent collagen cross-link) in epimysial and muscle tissues of lambs and ewes was also investigated. Addition of MSG (0.2%) did not significantly alter restructured mutton roast flavor. Restructured roasts made with mutton had higher (P〈0.05) cook losses and Warner-Bratzler shear values, and inferior binding characteristics when compared to roasts made with lamb, and roast characteristics improved linearly with increasing levels of lamb. Pyridinoline content was higher in mutton than lamb. The greater amounts of pyridinoline may be partially responsible for the lower quality restructured mutton roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06593.x
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  • 7
    Electronic Resource
    Electronic Resource
    Influence of Storage Times After Cooking on Warner-Bratzler Shear Values of Beef Roasts (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Fifty longissimus and 49 biceps femoris roasts were cut from five Choice-grade steer carcasses and used to evaluate differences in Warner-Bratzler shear values at different times after cooking. Five longissimus roasts and four or five biceps femoris roasts were cut from both sides of each carcass. Roasts were cooked to an internal temperature of 71°C then wrapped in aluminum foil and chilled (4°C) for 2, 24, 48, 72 or 168 hr prior to shear analysis. No differences in shear values by carcass side or by length of chill after cooking existed for biceps femoris roasts. Longissimus roasts were more tender when taken from the left side and when chilled for 2 hr vs longer chill periods. Roasts chilled for 24, 48, 72 or 168 hr had similar shear values. Cores taken from the medial portion of the longissimus roasts had lower shear values than cores taken from the central or lateral portions. Longissimus roasts were always more tender than roasts from the biceps femoris muscle and they were less variable in tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14865.x
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  • 8
    Electronic Resource
    Electronic Resource
    Intramuscular Lipids and Triglyceride Structures in Range and Feedlot Steers (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: Longissimus muscle of feedlot steers contained less moisture and more triglycerides (TG) but similar amounts of cholesterol and lipid phosphorus when compared to muscle of range steers. A 100-g portion of the muscle from feedlot steers provided more of all fatty acids analyzed except iso- and anteiso-tridecanoic and pentadecanoic acids (br 13:0, br 15:0) and octadecatrienoic acid (18:3). Structures of the intramuscular TG were not influenced by dietary treatment. Medium chain saturated acids (10:0 to 15:0) were distributed throughout all 3 positions, 16:0 predominated in the sn-1 position, 18:0 and 20:0 in the sn-1 and sn-3 positions. Br 13:0 and br 15:0 predominated in the sn-2 position and were essentially absent from the sn-3 position. Monounsaturated acids, with the exception of trans octadecenoic acid (trans 18:1), were found mainly in the sn-2 and sn-3 positions. Trans 18:1 predominated in the sn-1 and sn-3 positions thereby resembling a long chain saturated acid, Octadecadienoic acid (18:2) and 18:3 were about equally divided between positions sn-2 and sn-3. Tram 18:1 comprised 1.9 and 1.3% of total intramuscular fatty acids from range and feedlot steers, respectively. The structures of intramuscular TG, with respect to 18:2 and saturated acids, did not resemble those of native peanut oil which has been reported to be more atherogenic than randomized peanut oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04166.x
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  • 9
    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
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  • 10
    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
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