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  • 1
    Electronic Resource
    Electronic Resource
    THE NATURE OF THE SIDE CHAIN IN FUMAGILLIN1 (1959)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 81 (1959), S. 3151-3152 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja01521a065
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The Chemistry of Fumagillin1 (1961)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 83 (1961), S. 3096-3113 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja01475a029
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    CLINICAL DATA MANAGEMENT (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 128 (1966), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1965.tb11719.x
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  • 4
    Electronic Resource
    Electronic Resource
    Tenderness and Retail Display Characteristics of Beef Tenderloin Steaks Comparing Kidney Fat Removal Times Under Different Processing and Storage Systems (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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 effects of electrical stimulation, kidney fat removal time, tenderloin removal time, and storage and packaging treatment on tenderness and retail display characteristics of beef tenderloin steaks were studied. Electrical stimulation increased overall desirability scores on days 2 through 4 of retail display. Steaks from sides that had kidney and pelvic fat removed prior to chilling had higher Warner-Bratzler shear force values, darker muscle color and higher retail evaluations for overall desirability on days 2 through 4 of display than did steaks from conventionally dressed sides. Tenderloin steaks that were vacuum packaged and stored 14 days had higher bacterial counts, more uniform lean color and less visual purge in the retail package than did steaks retail displayed immediately after tenderloin removal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13823.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Formulation of a Pasteurized Restructured Beef Product (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Restructured beef products (18 – 20% fat) were formulated and pasteurized to provide storage stability at 4.4°C. An optimal formulation was determined with a full factorial experiment having 4 levels of whey and rennet-treated sodium caseinate blend and 3 levels of texturized soy protein. Response surfaces for product yield, fat retention and bind strength were calculated utilizing regression procedures. Maximum product yield of 92% was predicted by the optimization and subsequently achieved. An observed fat retention of 92% was lower than the predicted value. Over 16 wk of storage at 4.4°C, no aerobic or anaerobic bacterial growth was observed and TBA values remained very low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13774.x
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  • 6
    Electronic Resource
    Electronic Resource
    LONG-DISTANCE TRANSOCEANIC SHIPMENTS OF FRESH BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Fresh beef cuts and quarters were shipped from Ellensburg, Wash. to Yokohama, Japan in refrigerated vans with either normal (ambient air) or modified (60% CO2, 25% O2, 15% N2) atmospheres. Packaging treatments involved use of polyvinyl chloride film, calcium alginate coating, cotton stockinettes, polyethylene-lined boxes and vacuum packages for rounds, chucks, ribs, loins and/or quarters. Use of a 0.02% solution of sodium hypochlorite (NaOCl) did not affect the terminal condition of beef cuts or quarters. Use of modified atmosphere was associated with significant improvements in overall appearance and desirability of beef cuts and quarters. The best method for protecting fresh beef cuts during long-distance shipments was vacuum packaging; vacuum packaged cuts were adequately protected from deterioration and weight loss during the 20–21 day shipment. The best system for protecting fresh beef quarters during long-distance, transoceanic shipments consisted of wrapping with PVC film and transport in a modified atmosphere van; however, quarters treated in this manner were not adequately protected from deterioration and received relatively low appearance ratings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01489.x
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  • 7
    Electronic Resource
    Electronic Resource
    LOSS OF CALCIUM ACCUMULATING ABILITY IN THE SARCOPLASMIC RETICULUM FOLLOWING DEGRADATION BY CATHEPSINS (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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb00980.x
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  • 8
    Electronic Resource
    Electronic Resource
    EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Ninety lamb carcasses were evaluated for shrink loss, microbial growth and temperature reduction following treatment with: (1) an edible calcium alginate coating, Flavor-Tex®; (2) plastic wrap; or, (3) no treatment (control). Lambs (n = 30) were slaughtered on three consecutive days with 10 carcasses/day being randomly assigned to each treatment. Carcasses receiving the edible coating were significantly (P 〈 0.05) lower in 24-hr shrinkage loss (1.55%) than the controls (2.77%); however, those in plastic wrap had the least amount of shrinkage (1.20%), and maintained this advantage through 7 days postmortem. Total surface microbial counts from the sirloin area indicated a significant (P 〈 0.05) reduction at day 5 and 7 for the alginate coated carcasses, with the plastic wrap carcasses having the highest counts on all days. Internal leg temperature reduction (chilling) was essentially uniform at the end of a 24-hr chill at 2°C regardless of treatment. No significant differences were observed between treatments for cooking loss, flavor, juiciness, off-odor or overall acceptability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00689.x
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  • 9
    Electronic Resource
    Electronic Resource
    INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: Steaks from 58 beef carcasses were used to determine the effects of antemortem injections of proteolytic enzyme in increasing tenderness and/or in reducing tenderness variability among bullock carcasses. Sensory panel ratings indicated that steaks from the carcasses of treated bullocks did not differ significantly from steaks from treated steer carcasses in tenderness or overall satisfaction, but were significantly more tender and satisfactory overall than steaks from untreated bullocks. Variation in tenderness scores within the group of steaks from treated bullocks was reduced to a level more nearly comparable to that of steaks from treated steers. Since antemortem injections of papain increased tenderness and reduced the variability in tenderness among steaks from bullock carcasses, such treatment could be used to more effectively merchandise beef from young bulls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02811.x
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  • 10
    Electronic Resource
    Electronic Resource
    EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTS (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: Effects of a calcium alginate coating on retail beef pieces and steaks were studied. Microbiological analyses were performed on beef pieces following treatments with: (1) a calcium alginate coating; (2) a 200 ppm HOCl solution; (3) a combination of 1 and 2; (4) a coliform inoculation and/or (5) no treatment (control). Each sample was wrapped in a polyvinyl chloride (PVC) film and stored at 5°C for up to 7 days. The rate of microbial growth for total and coliform counts on the meat was not significantly different with coated and uncoated meat samples. The HOCl treated meat had significantly lower total microbial counts and coliform populations when compared to either the calcium alginate or the HOCl-calcium alginate treated meat. Acceptance of the calcium alginate film involved retail display and organoleptic evaluations of 40 2.54 cm thick beef steaks. Steaks that received the calcium alginate coating were significantly lower in shrinkage loss, drip and degree of off-odor detected through 96 hr storage when compared to the uncoated steaks. The coating significantly prolonged muscle color through 96 hr storage. No significant differences were observed between treatments for appearance, surface discoloration, flavor, juiciness, tenderness, overall acceptability or cooking loss.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02288.x
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