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  • 1
    Electronic Resource
    Electronic Resource
    THE STUDY OF THE GENESIS OF SURFACE WATERS BY OBSERVING THEIR ELECTRICAL RESISTIVITIES (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Geophysical prospecting 27 (1979), S. 0 
    Details
    ISSN: 1365-2478
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Geosciences , Physics
    Notes: Specific electrical resistivity of natural waters contains information on their genesis. The authors propose to conduct mass and regime observations of this parameter in river and stream beds.The electrical resistivities in streams flowing from under a glacier reveal details formed at the same time as the glacier. Observations in the beds of big rivers show a gradual increase in water salinity overlain by reductions by inflowing glacial waters.The diurnal and annual trend of changes in the electrical conductivity of water associated with the change in the balance of glacial and ground waters has been established near to glaciers.Resistivity observations help to locate discharge sites of sub-permafrost waters, for water.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2478.1979.tb00997.x
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  • 2
    Electronic Resource
    Electronic Resource
    Internal stress and elasticity of synthetic diamond films (1990)
    Woodbury, NY : American Institute of Physics (AIP)
    Applied Physics Letters 57 (1990), S. 302-303 
    Details
    ISSN: 1077-3118
    Source: AIP Digital Archive
    Topics: Physics
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.103721
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  • 3
    Electronic Resource
    Electronic Resource
    COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 4 (1981), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Six formulations of frankfurters were processed from three sources of lean (USDA choice minor cuts, USDA choice flanks and USDA utility triangles) that were comminuted by two systems (grinding and mechanical desinewing). Total frankfurter yields during smoking, chilling and reheating were not affected by formulation. Mechanical desinewing was effective in removing connective tissue from choice minor cut and utility triangle beef and reducing the incidence of gelling out in frankfurters made from choice minor cuts. Desinewing improved the ease in casing peelability only for frankfurters made from choice flanks. Sensory and physical characteristics were affected more by source of lean than by method of comminution. Frankfurters prepared from choice flanks had higher tenderness ratings, finer texture scores and lighter color than frankfurters made from choice minor cuts and utility triangles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1981.tb00711.x
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  • 4
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 7 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P〈0.05) about 2/3 of the time, round steaks were more palatable (P〈0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb01061.x
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  • 5
    Electronic Resource
    Electronic Resource
    PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 1 (1990), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1990.tb00352.x
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  • 6
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 1 (1986), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A texture profile panel was developed for measuring textural properties of restructured beef steaks differing in meat particle size. For steaks of different particle sizes, considerable differences existed in the type of sample breakdown and shape of chewed pieces after just two chews. Panelists also found restructured steaks made from large meat particle sizes to be visually more distorted and to contain more gristle than steaks made from small meat particle sizes. Several characteristics (chunkiness after two chews, coarseness of chewed mass at 15 chews) were dropped from the profile over time, while several characteristics (type of sample breakdown and shape of chewed pieces at two chews, size of chewed pieces at 10 chews) not used initially, were added. The texture profile panel approach appears suitable for discerning the textural differences in restructured steaks that can arise from using different meat particle sizes during processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1986.tb00156.x
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  • 7
    Electronic Resource
    Electronic Resource
    SHEAR FORCE MAPPING: A TOOL FOR TENDERNESS MEASUREMENT (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 13 (2002), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A shear mapping method (SMM) was developed and evaluated for examining objectively the effectiveness of tenderization processes for meat. One-centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that identified (“mapped”) its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The less tender the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by evaluating a larger proportion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2002.tb00316.x
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  • 8
    Electronic Resource
    Electronic Resource
    Internal stress and internal friction in thin-layer microelectronic materials (1990)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 67 (1990), S. 3661-3668 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.345321
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  • 9
    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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  • 10
    Electronic Resource
    Electronic Resource
    Influence of Rate and Length of Cookery upon Product Attributes of Pre- and Post-Rigor Beef (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: Paired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot-boned, HB) and 48 hr postmortem (cold-boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB than CB roasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10739.x
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