bluuebunny/crossref_metadata_2025 huggingface dataset:
The thermal variation of the density of beef and the determination of its coefficient of cubical expansion *
Authors: JARVIS H. F. T.
Published: July 2010

The variation of the density of beef muscle with temperature over the range 5–30°C is more than twice that for water. The mean coefficient of cubical expansion over this range is 3°75 × 10−4°C−1− 1.5% compared with 1.7 × 10−4°C−1 for water. Within the limits of experimental accuracy there is evidence of maximum density between 3°C and 5°C. The mean coefficient of cubical expansion of beef fat over the same range is 15.3 × 10−4C−1± 5%. The consequent overall variation in carcass density is discussed in relation to carcass composition.
Some aspects of the quality of carrots on different soil types
Authors: GORMLEY T. R. , ÓRÍORDÁIN F. , PRENDIVILLE M. D.
Published: July 2010

Carrots are becoming an increasingly important crop in Ireland. High yields can be obtained, particularly on peat soils, but little information is available, as yet, on crop quality.

Three carrot cultivars were grown in peat and mineral soil in 1969 and 1970 and samples of each were harvested three times in 1969 and twice in 1970 at 2‐week intervals. Chemical analyses showed that cultivars grown in mineral soil had higher levels of carotene, alcohol insoluble solids (AIS) and dry matter (DM) in all harvests than those grown in peat; values for shear were also generally higher. Contents of reducing sugar for carrots from mineral soil were higher in 1969 but lower in 1970.

Frozen samples from the 1969 experiments were cooked by a standard procedure and were presented to a taste panel. Those grown in mineral soil were rated higher for flavour and softer for texture than peat grown samples. Shear values also showed that both fresh and frozen carrots grown in peat were generally softer when raw, but firmer when cooked than those grown in mineral soils. No taste panels were carried out on samples in 1970, but shear values on cooked carrots showed that the unusual texture change observed in 1969 did not occur to the same extent in 1970.
Storage of gooseberries in plastic bags
Authors: KENNY A.
Published: July 2010

Storage of gooseberries in sealed polythene bags was shown to give useful extension of fresh fruit life without detrimental effects on fruit quality. Quality was assessed by analyses for firmness, colour, acidity and reducing sugars and by tasting of random samples.

At 0‐l°C over 90% of the fruit in 7 lb lots in sealed bags was sound after 8 weeks, while in the corresponding 28 lb lots the percentage of sound fruit was in the range 81–88%. Control of the atmosphere in the bags was difficult and this aspect would limit commercial application of the technique. No ethylene was detected in any of the sealed bags.
The role of extract release volume in a rapid method for assessing the microbial quality of pork and beef
Authors: LOWIS M. J.
Published: July 2010

Experiments with raw pork and beef confirmed the work of other workers in showing that there was a linear relationship between Extract Release Volume (ERV) and numbers of micro‐organisms. It is suggested that the ERV could largely replace conventional bacterial counts as a routine quality‐control procedure in the food industry. Low ERV measurements, due to the pre‐rigor peak, can be eliminated by repeat‐testing after 24‐hr storage. No useful association between colour and ERV, or total bacteria, was observed but BSS colours for meat regarded as normal by a panel are given.
Active dried baker's yeast
Authors: BILTCLIFFE D. O.
Published: July 2010

By choice of nutrients and inhibitors a study of fermentation of mono‐ and disaccharides by dried baker's yeast has been made. It is concluded that in the development of a maximal fermentation by this yeast at least three systems may be involved.

A system leading to the fermentation of hexose or sucrose in the absence of nutrients other than the sugar.

A system causing an increase in this rate of fermentation of hexose but requiring nutrients.

A system bringing about the induction of maltose fermentation also requiring nutrients.

System (b) probably causes the production of further transport sites. Deterioration of the dried yeast during storage under nitrogen affects the second and third of these systems more than the first.
Some studies on the photolytic decomposition stage in the estimation of N‐nitrosamines
Authors: THORBURN BURNS D. , ALLISTON GERALDINE V.
Published: July 2010

A study of the photolytic decomposition of certain N‐nitrosamines has shown that these compounds degrade at different rates in the various solution media employed. The decomposition follows first order kinetics under most conditions and reaction half lives have been measured. Linear correlations were observed between half lifetimes determined with different sources for each media. A suggestion that the criteria of half lives be used to optimize analytical conditions in the quantitative estimation of nitrosamines is discussed.
Storage life of prepacked wet fish at 0°C:I. Plaice and haddock
Authors: HUSS H. H.
Published: July 2010

The paper reports some new results of experimental packaging of plaice and haddock in polyethylene and polyamide pouches. Changes in the gas composition inside the package as well as microbiological and chemical changes during storage are discussed.

It is concluded that in no case does packaging of fish cause a decrease in fish quality and keeping time. An improvement in the quality and shelf life of prepacked fish is sometimes obtained, depending on (1) the type of fish, (2) the packaging material, and (3) the packaging method. Further it is concluded that vacuum‐packaging of fish in polyethylene pouches does not improve growth conditions for anaerobic bacteria.
Storage life of prepacked wet fish at 0°C:II. Trout and herring
Authors: HANSEN POUL
Published: July 2010

The storage life in wet ice of gutted, prepacked trout and herring greatly depends on the access of atmospheric air to the fish surfaces during storage.

Easy access of air as obtained by non‐tight packing in polyethylene pouches leads to early fat oxidation and rancidity, which limit the storage life to about 1 week. A considerable delay of fat oxidation and a storage life of about 2 weeks are obtained, however, by evacuating the polyethylene pouches. Both rancidity and microbiological spoilage are involved in the ultimate deterioration of trout and herring vacuum‐packed in polyethylene pouches.

Vacuum‐packing in air‐tight films excludes fat oxidation and gives periods of storage life of 2–3 weeks. Trout and herring packed in this way mainly deteriorate because of microbiological spoilage.
A comparison of the flavours of farmed and trawled plaice
Authors: HUME A. , FARMER J. W. , BURT J. R.
Published: July 2010

The flavours of farmed plaice were compared with those of trawled plaice using a triangular tasting scheme. The results indicate that flavour differences do exist but that the taste panels were unable to pick out the differences reliably. It was also found that variations in treatments accorded to the farmed plaice prior to slaughter do not appear to affect their flavour.
An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt—Part I
Authors: MURRAY C. K. , GIBSON D. M.
Published: July 2010

Trimethylamine concentrations of fish muscle are used in research and industry as a quality assessment technique. An investigation of the Hoogland procedure for determining trimethylamine has been undertaken. Modifications to the procedure were introduced to improve (i) the stability of the extract during storage, (ii) the accuracy, and (iii) reproducibility when the method is used routinely on large numbers of samples.
An investigation of the method of determining trimethylamine in fish muscle extracts by the formation of its picrate salt — Part II
Authors: MURRAY C. K. , GIBSON D. M.
Published: July 2010

Thin layer chromatography, gas liquid chromatography and colorimetric procedures were used to identify and determine amines present in standard solutions, cod muscle extracts, and in the toluene phase of a modified TMA procedure.

These tests show that the use of potassium hydroxide solution to liberate TMA from formalized trichloracetic acid extracts of fresh or frozen cod is superior to potassium carbonate solution.
The determination of moisture in margarines: a comparison of results obtained by several methods including wide‐line nuclear magnetic resonance
Authors: MANSFIELD P. B. , HORN CHRISTINE A.
Published: July 2010

Several methods of determining moisture in margarine have been examined and the results compared. The various gravimetric methods appear to give different results; different operators often obtain different results with the same method and so interlaboratory agreement tends to be rather poor. One nuclear magnetic resonance method appears to show promise as being just as precise as the best gravimetric method, slightly more rapid and less dependent upon the analyst carrying out the determination.
Active dried baker's yeast:II. Factors involved in the fermentation of flour
Authors: BILTCLIFFE D. O.
Published: July 2010

By the use of flour, or enzymically inactivated flour with and without the addition of sugars or amylases, the likely role played by various sugars occurring in flour in the fermentation of whole flour by a dried baker's yeast has been studied. It is concluded that:

1. Sugars initially present in flour, including levosins, provide the major fermentable substrate for fermentations of short duration.

2. Fermentation of maltose is of importance only in fermentations of long duration.

3. During accelerated storage of this yeast under nitrogen its ability to ferment flour declines more rapidly than its ability to ferment simple hexose media.
The retention of organic volatiles in spray‐drying aqueous carbohydrate solutions
Authors: RULKENS W. H. , THIJSSEN H. A. C.
Published: July 2010

The effect of process conditions on retention of volatiles in spray‐drying was studied for aqueous solutions of malto‐dextrin to which acetone and alcohols were added as model aroma compounds.

Volatile retention appeared to be independent of the relative volatility and was determined by the diffusion coefficient of the volatiles in the drying drops. The retention increased with increasing dissolved solids concentration in the feed. The optimum feed temperature for obtaining maximum retention increased with feed concentration. Highest retentions were obtained at the lowest air inlet temperature. At low feed concentrations retention became insensitive to air temperature.

The effect of the various process variables on volatile retention can be explained by the selective diffusivity of water in aqueous solutions of organic solids at low water concentration.
Seasonal variations in the chemical composition of Cornish mackerel, Scomber scombrus (L), with detailed reference to the lipids
Authors: HARDY R. , KEAY J. N.
Published: July 2010

Proximate analyses and determinations of mean lipid unsaturation have been performed on monthly samples of Scomber scombrus (L) caught off the Cornish coast throughout a period of one year (December 1968‐November 1969). Maximum and minimum total‐lipid levels were recorded in December and June respectively. The highest mean lipid unsaturation levels were recorded in November and the lowest in May. An inverse linear relationship between lipid and water content with protein level remaining substantially constant was observed. Biometric data were collected on samples of June and December fish and detailed lipid analysis performed on the flesh, liver and gonad. Prominent features of the data are discussed and some comment made on the nature and functions of lipids in fish.
The effect of chlorine on the viability of clostridial spores
Authors: DYE M. , MEAD G. C.
Published: July 2010

A study was made of the effect of chlorine on eight strains of clostridia. Aqueous spore suspensions were treated at 10°C with 0.5 and 5 p.p.m. (mg/1) of free available chlorine and 200 p.p.m. of combined available chlorine (Chloramine T). Clostridium welchii was found to be the most resistant of the species studied and Cl. bifermentans the least resistant. With single strains of these two species it was found that spores which survived treatment with 5 p.p.m. of free chlorine (pH 8.3) were more sensitive to heating between 60–80°C than untreated spores, but there was no change in the optimum temperature range for growth after chlorine treatment.

The chlorine‐resistance of clostridial spores is discussed in relation to the processing of poultry carcasses.
The effect of water on lipid binding in doughs mixed to low work levels
Authors: WOOD P. S. , DANIELS N. W. R. , GREENSHIELDS R. N.
Published: July 2010

Wheat flour doughs of various moisture contents were mixed to low work levels. It was shown that there was a critical moisture content below which mechanical work does not induce lipid binding. The onset of gluten development occurs at a similar moisture content. The quantity of bound water in doughs was determined by differential scanning calorimetry. It was shown that work caused no significant change in the amount of bound water in the doughs.
The thermo‐reflectometric analysis of couvertures and of their component fats
Authors: WRAY J. H.
Published: July 2010

A new technique, which has been named thermo‐reflectometric analysis, is described. The progress of setting and hardening of fats and couvertures is followed by recording changes in their surface reflectance as measured by a photocell. By comparing the resultant curves showing reflectance against temperature for established couvertures with a knowledge of how they behave in production it is possible to test the setting properties of experimental formulations. Examination of individual fats and solid‐free fat mixtures gives some indication of how they will affect the setting characteristics of couvertures in which they are used.
Toughness in lamb induced by rapid chilling
Authors: TAYLOR A. A. , CHRYSTALL B. B. , RHODES D. N.
Published: July 2010

Lamb carcasses were chilled rapidly and slowly under controlled conditions and the texture of the meat examined after cooling and after conditioning at 0°C. Sensory and objective measurements of texture showed that the rapid chilling rate induced toughness in normal lamb carcasses. Texture was in all cases significantly improved by conditioning, but the rapidly chilled samples remained undesirably tough. The tenderizing effect of conditioning was measurable by both sensory and mechanical assessments of texture, but the changes in sarcomere length were only marginal.
The connective tissues of fish. V. Gaping in cod of different sizes as influenced by a seasonal variation in the ultimate pH
Authors: LOVE R. M. , HAQ M. A. , SMITH G. L.
Published: July 2010

Small cod often gape more than large cod, but the size relationship, clearly seen in summer and autumn, disappears and may even be reversed in the winter and spring. This is probably because of variations in the post‐mortem pH values of the two size groups, which can sometimes over‐ride the size effect.
The connective tissues of fish. VI. Mechanical studies on isolated myocommata
Authors: LOVE R. M. , LAVÉTY J. , GARCIA N. G.
Published: July 2010

It is shown that the mechanical strength of isolated myocommata is altered by the pH of the surrounding fluid, and that the effect is reversible. The gaping seen in the fillets of well‐nourished cod frozen in rigor mortis, thawed and filleted is therefore at least partly due to the lower pH of the muscle and not necessarily to a stronger rigor contraction. Myocommata maintained for 1 hr at 15°C or higher are weakened, but their strength is largely restored if they are subsequently cooled to 0°C, provided that the incubation temperature did not exceed 30°C.

Although haddock have a marked tendency to gape, their myocommata were shown nevertheless to be intrinsically stronger than those of cod, so the gaping probably stems from their lower ultimate pH. Catfish also possess intrinsically stronger myocommata, but virtually never gape.

Chilled cod frozen in rigor mortis will be virtually free from gaping after thawing if the muscle water content is 81% or more, if the ultimate pH is 6°9 or more or if the lactate content is 180 mg% or less.
The effect of sulphur dioxide in sugar on the corrosion of plain cans with grapefruit segments in syrup
Authors: LINDNER C. , WEISSMAN Sh.
Published: July 2010

Tin and iron dissolution were used as criteria of shelf life for grapefruit segments packed in syrup. The sugar used, contained 0–20 ppm SO2.

Tin, but not iron, dissolution increased slightly (compared to the control) after storage for 6 months at room temperature (20°–30°C) only if the SO2 content of sugar increased to 18–20 ppm. Similar effects were observed in cans stored for 3.5 months at 35°C.

After storage for 6 months at 35°C tin dissolution increased slightly when the SO2 content of sugar increased from 12 to 20 ppm. In cans stored for 12 months there was a significant increase in dissolution of both tin and iron; the increase during the additional storage time was unaffected by SO2 content of the sugar.
Texture loss in fermented citron used for candying
Authors: HILDRUM K. I. , TJABERG T. B.
Published: July 2010

Texture loss in fermented citron on heating is a problem for the candying industry. The loss in texture could be found in certain lots of the raw material. Therefore a test system for the control of fermented citron was examined. A correlation between the total acid content in the brines and the texture of the fruits after heating was found. No such correlation was found between the total acid content and the texture of fruits not exposed to heat. None of the microbiological or enzymatical tests examined showed any relation to the texture loss. Over‐fermentation of the fruits seemed to be the main cause of the texture problem.
An improved method for controlling breaking of potatoes during canning
Authors: MITCHELL R. S.
Published: July 2010

Potatoes having a range of specific gravities were given different pre‐canning treatments designed to improve the wholeness of the potatoes after canning. The treatment which gave the best results involved soaking the peeled, trimmed potatoes in a solution of 0.5% CaC12 at 71–77°C for 20 min. The warm potatoes were then filled into cans, hot brine was added and the cans were closed and retorted.

Cans prepared in this way had a vacuum of more than 10 in/Hg, while the potatoes had a low calcium content, and their flavour was indistinguishable from those canned by more usual methods.
In‐can blanching of green peas
Authors: MITCHELL R. S.
Published: July 2010

Methods for blanching peas in the can were investigated. A jet of hot water directed into a can filled with peas stirred the contents and supplied sufficient heat to blanch the peas adequately in from 20 to 40 sec. It is suggested that in a canning line this method of blanching would reduce the incidence of damage since the peas could be placed in the cans immedately after washing, thus avoiding the need to transfer them after they have been softened by the blanching process.
Variations in bacterial counts during the production of frozen green beans *
Authors: RACCACH M. , JUVEN B. , HENIS Y.
Published: July 2010

The viable counts of total aerobic mesophiles and psychrophiles, coliforms, coagulase‐positive staphylococci and salmonellae in green beans were greatly reduced by blanching in the course of their preparation for freezing. The increase in bactcrial numbers between blanching and freezing appears to be caused by contamination from the conveyor belt and from the hands of employees. Salmonellae, detected in small numbers prior to blanching, were not recovered after blanching. Freezing at a rate of 4–5°C per min, had only a slight destructive effect on the various bacterial groups studied. A significant reduction in counts, especially of coliforms and staphylococci, occurred after 4 weeks of frozen storage. Aerobacter aerogenes was the main coliform organism recovered from the frozen green beans.
Differential thermal analysis of frozen food systems II. Micro‐scale studies on egg white, cod and celery
Authors: PARDUCCI L. G. , DUCKWORTH R. B.
Published: July 2010

The freezability of water in a few representative food materials has been studied by differential thermal analysis (D.T.A.) and differential scanning calorimetry (D.S.C.) on a micro‐scale over the temperature range down to — 180°C. The materials were studied both in their original state and after extraction of low molecular weight water‐soluble constituents. In the case of egg white the effect of heat‐denaturation was also examined. Values are given for the amounts of unfreezable water in these various materials determined by the method described in the first paper in this series. In addition to the thermo‐dynamic irregularities attendant on thawing, other thermal irregularities were found to occur in each material, both in samples containing freezable water and in those at moisture contents below the limit of unfreezable water. The latter irregularities are interpreted as being due to changes in the condition of water within the unfreezable fraction, the constituent water of which is therefore considered to exhibit at least two different degrees of molecular mobility.
A comparison of the effects of some post‐slaughter treatments on the tenderness of beef
Authors: BOUTON P. E. , FISHER ANNE L. , HARRIS P. V. , BAXTER R. I.
Published: July 2010

The tenderness of most of the major muscles in beef animals, subjected to different hanging treatments at 0–1°C after slaughter, have been compared at 2–3 days post‐slaughter (non‐aged) and at 21 days post‐slaughter (aged). It has been shown that hanging from the aitch bone gives tenderness values for the non‐aged meat equivalent to 21 days ageing at 0–1°G for meat obtained from sides hung from the Achilles tendon. Adhesion between meat fibres was significantly reduced by stretching, but was not affected by ageing. The objective and subjective measurements showed that while stretching substantially reduced toughness due to the meat fibres, the effect of stretching on connective tissue was not always large enough to give tender meat.
Effects of ultraviolet irradiation on the growth of micro‐organisms on chilled beef slices
Authors: KAESS G. , WEIDEMANN J. F.
Published: July 2010

Continuous ultraviolet irradiation (0.‐2–24 μW/cm2) of psychrophilic micro‐organisms growing on muscle slices at 0°C and an equilibrium relative humidity (ERH) of 99–3% resulted in an extension of the lag phase of Pseudomonas sp. and of the moulds Thamnidium sp. and Penicillium sp., but not of the yeast Candida scottii.

While both reduction in growth rates and in levels of the stationary phase of bacteria significantly increased with u.v. intensity only the levels of the stationary phase of the yeast were reduced significantly. With intensities of > 2.1 μW/cm2 growth rates of the moulds were significantly less than those of controls and no aerial mycelium appeared.

Lower ERH did not substantially increase u.v. effects. The relative extension of storage life at 10°C was comparable to that obtained at 0°C. Simultaneous use of u.v. (0.2 μW/cm2) and ozone (0.5 mg/m3) produced synergistic effects with moulds, but not with bacteria.

The results suggest that the application of u.v. light with an intensity not lower than 2 μW/cm2 is necessary to obtain a substantial inhibition of microbial growth.
Hot cutting of lamb and mutton
Authors: McLEOD K. , GILBERT K. V. , WYBORN R. , WENHAM L. M. , DAVEY C. L. , LOCKER R. H.
Published: July 2010

Cutting of lamb carcasses into bone‐in primal cuts, 1 to 2 hr after slaughter, followed by ‘conditioning’ in shrink wraps at 10°C for 24 hr with subsequent freezing, has produced highly satisfactory results in terms of tenderness and control of bacterial growth. Loins and shoulders are of the same tenderness as control sides, while the leg is improved. In terms of appearance the leg is a handsome joint, superior in conformation to the normal. The shoulder is good and the loin poor. The latter can be greatly improved by cutting to a double loin and double rack.

Assessment of ewe mutton loins and legs has shown that loins are tougher when cut hot, but legs are greatly improved, to the same shear force as lamb legs.
Quality assessment of beetroot from storage
Authors: GORMLEY T. R. , KEENAN J. J. , CASSIDY J. C. , RYAN E. W.
Published: July 2010

Beetroot was stored in four different clamps until mid‐May in two seasons and the quality of pickled sliced roots from the clamps was satisfactory, provided pickling was done by mid‐April.

The results indicated that the length of the storage period influenced quality to a greater extent than the type of clamp in which the roots were stored.

Clamps with the roots covered with polythene were warmer than those with no polythene and in Season 2 this resulted in a loss of dry matter in roots in the former. Forced ventilation had little effect on the quality of the stored roots. Skin and flesh texture became tougher during the period of storage, but was not correlated with the texture after processing. Stored roots lost more pigment in Season 2 than in Season 1 and the colour of roots processed from storage on 26 May was still acceptable in Season 1 while in Season 2 the colour was not acceptable by the end of April. Flavour of roots processed from storage at any stage in Season 1 was acceptable, but those pickled after 29 April in Season 2 had an inferior flavour to those processed earlier.

In both seasons storage diseases did not develop to any extent until April; they were more prevalent where clamps were fan‐ventilated.
Determination of a blanching treatment for potatoes for freezing
Authors: MITCHELL R. S. , RUTLEDGE P. J.
Published: July 2010

A procedure is described for calculating safe blanching schedules for potatoes intended for freezing. The calculation is based on integrating heat penetration data for potato tissue and heat resistance data for potato peroxidase. This procedure was applied to a number of different varieties of potatoes and gave a satisfactory product for baking or boiling.
Studies of solution processes in hydrated starch and agar at low moisture levels using wide‐line nuclear magnetic resonance
Authors: DUCKWORTH R. B. , KELLY CAROLE E.
Published: July 2010

Experiments are described in which the proton magnetic resonance absorption of samples of hydrated starch and agar have been measured in the presence and in the absence of added test solutes containing different proportions of readily‐exchangeable hydrogen atoms in their molecules. The effect of these additions is described in otherwise untreated systems and in systems in which the hydrogen in the hydrated absorbent had been largely replaced by deuterium. In both cases, the size of the resonance absorption signal is unaffected by the additive at low levels of hydration of the colloid absorbent, but above a particular moisture content for each combination of absorbent and solute, the addition of the latter causes an incremental increase in signal. Evidence is presented that this increase is due to mobilization of the solute itself in the water present and does not arise from any influence of the additive on the condition of the water.
Control of colour in potato crisps by water treatment before frying
Authors: MITCHELL R. S. , RUTLEDGE P. J.
Published: July 2010

Optimum conditions were determined for leaching excess reducing sugars from potato slices before frying. The rate of leaching in water was greatest at 73°C and satisfactory crisps were produced from potatoes with up to 0.4% reducing sugars.
The degradation of anthocyanins in canned strawberries
Authors: ADAMS J. B. , ONGLEY M. H.
Published: July 2010

The effect of various processing parameters on the retention of pelargonidin‐3‐glucoside in canned strawberries (cv. Senga Sengana) was investigated by chromatographic analysis of the anthocyanin on columns of insoluble polyvinylpyrrolidone resin. It was shown that normal commercial exhaust and sterilization procedures have little effect on the degradation of pelargonidin‐3‐glucoside, most of which takes place during storage of the canned product. High storage temperatures were shown to increase the rate at which the anthocyanin breaks down, but good retention of the pigment was obtained by storing the cans of strawberries at 0–5°C.

It was found that omitting the heat process did not increase the stability of pelargonidin‐3‐glucoside during the storage of canned strawberries.
The role of sulphur dioxide and nitrate on detinning of canned grapefruit juice
Authors: SAGUY I. , MANNHEIM C. H. , PASSY N.
Published: July 2010

In this work, the effect of the corrosion accelerating substances sulphur dioxide and nitrate, which may be present in foods as residues was investigated. The amount of dissolved tin and iron were taken as the corrosion criteria. Sulphur dioxide was found to act as a corrosion accelerator, in an acid medium of grapefruit juice, with even 1 ppm of SO2 having a highly significant effect on corrosion. Using statistical analysis, a mechanism describing the corrosion as a function of time was found. The process was divided into two main stages, namely, a first fast stage lasting for about 7 days described by the polynomial: γ=A0+A1X‐A2X2+A3X3 and a second stage described by the linear equation γ=a+bX. Nitrate also acted as a corrosion accelerator. The threshold value of nitrate for tin dissolution in cans with a 3 mm headspace was 6 ppm while with a 30 mm headspace it was 2 ppm. For iron dissolution the threshold was 6 ppm at both headspace levels. The corrosion mechanism for nitrate and iron was similar to the one mentioned above. A linear relationship between dissolved tin and iron in the presence of nitrates was found.
Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulation
Authors: CARSE W. A.
Published: July 2010

A brief period of electrical stimulation of freshly slaughtered lamb carcasses by 250 V pulses is shown to increase subsequent rates of post‐mortem glycolysis and hasten rigor onset. Stimulated carcasses put into a blast freezer at 5 hr post‐mortem were as tender as untreated carcasses held for 16 hr before freezing to avoid toughness caused by post‐mortem shortening. The relationship between the degree of acceleration of post‐mortem glycolysis and pulse voltage is also discussed.
Processing Wiltshire bacon from PSE‐prone pigs
Authors: TAYLOR A. A. , DANT S. J. , FRENCH J. W. L.
Published: July 2010

The utilization of PSE‐prone pigs for bacon manufacture by the traditional Wiltshire process has been investigated. Pietrain pigs, well‐known for their high incidence of PSE muscle were used in this study. Carcasses, selected as PSE on the basis of their low pH soon after slaughter, were subjected to a normal factory Wiltshire curing process alongside Large White bacon pigs with normal muscle. In another investigation, over a period of several months, pig carcasses selected in the same way for PSE characteristics were processed alongside pigs from the same producer's consignment with similar grading characteristics, but with normal rates of pH fall after slaughter.

Weight changes during processing were recorded and showed that in both cases muscle from the pigs with rapid pH falls initially absorbed more of the injected brine, but also tended to lose liquid more easily during immersion curing. The yield of bacon from these carcasses was up to 1% lower than that from normal carcasses. While bacon from these pigs and from normal pigs differed slightly in chemical composition, trained taste panels were not able to establish any real difference in either texture or flavour.
Organoleptic assessment of products frozen by two methods: liquid nitrogen and blast freezing
Authors: HILL MARGARET A. , GLEW G.
Published: July 2010

Macaroni cheese, poached fish, carrots and coq au vin were prepared and frozen by two methods, liquid nitrogen and blast freezing. The precooked frozen food was stored in the frozen state at – 18°C either for less than 18 days or more than 6 weeks. The products were reheated and rated by a taste panel for appearance, texture, odour and flavour; they were also assessed for degree of like or dislike.

Products frozen by both methods were not significantly different except in respect of the texture and flavour of macaroni cheese which had been stored in the frozen state for more than 6 weeks. In these instances the liquid nitrogen product was rated higher than the blast frozen product. These results indicate therefore that for the products tested, liquid nitrogen freezing of multiportion packs of cooked products offers no appreciable advantage over freezing food in an efficient blast freezer, particularly when the frozen storage time is short.
Studies of the recovery of frozen Salmonella gallinarum: the roles of cooling rate, initial cell concentration and plating medium*
Authors: RACCACH M. , JUVEN B.
Published: July 2010

Freezing (‐ 40°C) a cell suspension of Salmonella gallinarum at a cooling rate of 18°C per min and an initial cell concentration of 37 × 107 cells/ml resulted in a recovery more than five times that obtained from a lower cooling rate (0.5°C per min). Decreasing the initial cell concentration to 12 × 103 cells/ml at the higher cooling rate resulted in an increase of only twice the recovery of the lower rate. The percentage recovery from the higher cell concentration was greater than from the lower concentration, only at the higher cooling rate. The apparent recovery of Salmonella gallinarum on a selective medium immediately after freezing, was only 60% of that on a nonselective medium, and decreased to 5% after 1 week of storage at ‐ 20°C.
Technical note: Energy indicator recorder: a general purpose control box: Use of a single phase wattmeter with a wide range of single and three phase motors
Authors: BABB A. T. S.
Published: July 2010

A control box has been devised which will allow a watt or watt‐hour meter to be used to measure the work done when a product is mechanically treated during processing. Backing‐off controls neutralize the off‐load power of the motor, so that only the power used in the process is measured, and selector switches permit the same meter to be used with both small and large motors operating on single or three phase supplies.
A physicochemical model for the death‐rate of a micro‐organism
Authors: WARREN D. S.
Published: July 2010

Application of chemical kinetics, and, in particular, the theory of absolute reaction rates to thermal death‐rates of micro‐organisms enables the effects of various environmental factors to be predicted and defined.

Most compounds having a modifying effect on the normal thermal death process probably exert their influence via alteration of the dielectric constant or ionic strength of the medium. The effect of pH may be described by postulating two differently charged forms of the micro‐organism having different death‐rates. Application of this model to data for Clostridium thermosaccharolyticum and Cl. botulinum reveals that the variation in death‐rate with pH and temperature, within the pH range 2.5–7, may be described using five or six parameters only.

Systematic experimentation based on the principles described could provide insight into the mechanism of thermal death of micro‐organisms.
A rapid dielectric measurement of fat in fish and fish products
Authors: STOREY R. M. , WINDSOR M. L.
Published: July 2010

A device for measuring the oil content, by a dielectric method, of fish and fish products is described. The construction of a test cell suitable for such measurement is outlined together with techniques for initial extraction of the sample. Results for oil content obtained both by the dielectric method and by soxhlet determination are reported for herring, kipper and fish meal. The instrument was designed to be robust, direct reading and simple to operate, agreement with soxhlet within 1% fat was obtained.
Differences in sarcoplasmic and fibrillar proteins of Bombay duck (Harpodon nehereus) to heat and radiation induced denaturation
Authors: WARRIER S. B. K. , NINJOOR V. , SAWANT P. L. , KUMTA U. S.
Published: July 2010

Optimum conditions of radiation dose (0.25 Mrad) and heat treatment (60°C for 10 min) have been studied for maximum precipitation of the fibrillar proteins of Bombay duck (Harpodon nehereus). This combination treatment resulted in 83% precipitability of the fibrillar protein fraction (extracted in 0.01 m phosphate buffer containing 5% sodium chloride) without causing precipitation of the sarcoplasmic proteins (extracted in 0.01 m phosphate buffer, pH 7.5). Sarcoplasmic proteins denaturated by irradiation or heat treatment exhibited increased rate of tryptic hydrolysis and alterations in the pattern of Sephadex gel filtration and polyacrylamide gel electrophoresis. Susceptibility of the fibrillar proteins to trypsin was not changed.
The effect of ionizing radiations on some physical and chemical properties of Pakistani rice:II. The effect on starch and starch fractions
Authors: CHAUDHRY M. A. , GLEW G.
Published: July 2010

The effect of ionizing radiations on starch and its fractions isolated from two varieties of irradiated Pakistani rice are reported in this paper. As the radiation dose was increased, the absolute density of the starch granules and gelatinization temperature of the starch were decreased. The iodine binding capacity, the β‐amylolysis limit and the average chain length of the starch amyloses were decreased by radiation treatment which suggested that degradation of the molecule had taken place. The iodine binding capacity and the β‐amylolysis limit of the starch amylopectins were increased as a result of radiation treatment.
Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discrimination
Authors: HOOD D. E. , RIORDAN E. B.
Published: July 2010

When bright red beef and discoloured beef are sold together, shopper discrimination against the discoloured meat increases with increase in metmyoglobin content. The relationship between the level of discolouration in terms of metmyoglobin content and the proportion of total sales of discoloured meat is linear over the range tested, 5–33% metmyoglobin. The ratio of sales of discoloured beef to bright red beef is approximately 1: 2 when 20% metmyoglobin is present in the discoloured batch. There is clearly discrimination against discoloured beef, which is appreciable even at low levels of metmyoglobin.

The value of using an ‘in‐store’ consumer‐study technique to evaluate a particular quality attribute of meat is established, thus providing a useful tool for similar studies on other meat characteristics. The close association established between the subjective evaluation of colour and an instrumental measurement provides a significant practical basis for using reflectance spectrophotometry in meat colour work.
Adulteration and characterization of orange and grapefruit juices
Authors: MEARS R. G. , SHENTON A. J.
Published: July 2010

The chemical composition of orange and grapefruit juices have been reviewed and analytical data tabulated for the more commonly determined components of juices. Some of the less commonly determined minor components have been considered in detail, including the flavanoids, limonoids, carotenoids, oil components, amino acids, proteins, phosphorus compounds, long chain fatty acids, long chain hydrocarbons and nitrogen bases.

The significance of analytical data in characterizing juices and in determining adulteration is discussed. Evidence suggests that the very wide natural variation in fruit components necessitates evaluating juices on the basis of a number of parameters, rather than on a single index component. The importance of choosing parameters which give both a ‘powerful’ and ‘safe’ method is stressed. The value of multiple regression analysis and of the X2 distribution test in the statistical appraisal of analytical data is considered.
Mechanisms of sulphur dioxide loss from dried fruits in flexible films
Authors: DAVIS E. G. , McBEAN D. McG. , ROONEY M. L. , GIPPS P. G.
Published: July 2010

Storage experiments were done at 25°C, 75% r.h. to assess the relative importance of the mechanisms by which SO2 is lost from dried apricots having a moisture content of 25% and packaged in pouches that were (a) highly permeable and (b) impermeable to SO2 and oxygen. Test packs were sealed and stored in two atmospheres, air and nitrogen. The storage life of dried apricots under the above conditions was also determined.

The loss of SO2 due to oxidation by oxygen which entered the permeable packages was about twice that caused by oxygen which was entrapped in the headspace. The latter was about the same as the loss of SO2 by permeation. A further appreciable loss occurred by irreversible combination of SO2 with constituents of the dried fruit.
Moisture distribution between whole corn, endosperm and germ by various methods of conditioning
Authors: KUMAR MAHESH
Published: July 2010

Moisture distribution between whole corn, endosperm, and germ was determined when the corn is conditioned by three methods namely: equilibrium moisture content, controlled total moisture, and a soaking method. Corn endosperm adsorbed more water than germ at lower relative humidities. But, at higher relative humidities, corn germ adsorbed much more water than endosperm. By controlling the total moisture content of the corn kernel, a greater moisture content differential between endosperm and germ was obtained. This greater moisture content differential is desirable for obtaining the higher yield of germ and the endosperm by degerming the corn kernel.
The rapid estimation of fat in various foods using the Foss‐Let density apparatus
Authors: USHER C. D. , GREEN C. J. , SMITH C. A.
Published: July 2010

The Foss‐Let fat analyser–based on the density measurement of a fat/ tetrachloroethylene extract in a magnetic float cell–has been evaluated on a range of different foods, particularly meat and meat products.

It is rapid (6–7 min per determination) and gives results that are reproducible and of acceptable accuracy for quality control work when compared with those obtained by standard methods.
A note on the resistance of Bacillus spp., faecal streptococci and Salmonella typhimurium to an inhibitor of Clostridium spp. formed by heating sodium nitrite
Authors: ROBERTS T. A. , GARCIA CARMEN E.
Published: July 2010

An inhibitor of Clostridium spp. formed by autoclaving sodium nitrite in a laboratory medium also inhibited at pH 6·0 nine of fourteen strains of Bacillus spp. B. circulans, B. polymyxa, B. macerans, B. pantothenticus and Bacillus F were resistant. Streptococcus durans was inhibited but Strep. faecium, Strep. faecalis and Strep. faecalis var. zymogenes were not. Salmonella typhimurium was not inhibited.
The production of an antimicrobial effect in pork heated with sodium nitrite under simulated commercial pasteurization conditions
Authors: ASHWORTH J. , HARGREAVES LINDA L. , JARVIS B.
Published: July 2010

The production of a thermally induced inhibitor, derived from nitrite, was first demonstrated in a laboratory medium by Perigo, Whiting & Bashford (1967), and was subsequently confirmed by other workers. Using modified techniques, Ashworth & Spencer (1972) demonstrated the production of a thermally induced inhibitor in minced pork, containing sodium nitrite, when given a sterilization heat treatment.

This report describes work undertaken with model systems of pork which were pasteurized under conditions similar to those likely to be encountered in the commercial treatment of products such as large pasteurized canned hams. The results show that a thermally‐induced inhibitor, derived from nitrite, was produced in the model systems. The inhibitory effect on spores of Clostridium sporogenes was similar whether these were heated with the meat or inoculated post processing. Under pasteurization conditions an effect could be seen both in terms of the input and the residual nitrite levels. The presence of sodium chloride at a level of 3·5% on the aqueous phase slightly reduced the levels of nitrite necessary to inhibit the spores.
Taste adaptation: the case of the wandering zero
Authors: O'MAHONY M.
Published: July 2010

Some recent developments in taste psychophysics are reviewed. The zero (level of adaptation) for taste appears to vary with salivary content, which in turn varies with physiological changes and any residual taste stimulus that has recently been placed in the mouth. The effect of the interstimulus procedure, whether mouthrinsing or expectoration, on the amount of residual stimulus is discussed and is seen to be important in determining thresholds and intensity measures. The effect of language and criterion on thresholds is also noted. Some psychophysical methods of solving these problems are discussed in relation to food tasting.
Dietary enzymic hydrolysates of protein with reduced bitterness
Authors: CLEGG K. MARY , McMILLAN A. D.
Published: July 2010

It is thought that a pre‐digested dietary protein could have applications for patients with digestive disorders, and especially for the condition of cystic fibrosis. Enzymic hydrolysis, compared with acid hydrolysis, has the advantage of retaining the nutritional value of the protein, but is often associated with the occurrence of a bitter peptide which makes the product unpalatable. Eggwhite and casein have been investigated as protein substrates and treated with endopeptidases and pig's kidney tissue as a source of exopeptidases; hydrolysates relatively free of bitterness and containing small peptides and over 50% free amino acids have been obtained.
Evaluation of methods affecting mutton tenderness
Authors: BOUTON P. E. , HARRIS P. V. , SHORTHOSE W. R. , SMITH M. G.
Published: July 2010

Much of the myofibrillar toughness which occurs in some muscles in mutton carcasses, when they are hung from the Achilles tendon and conditioned at 0–1°C, can be avoided by conditioning at 7–8°C. Fewer muscles are significantly affected by changes in conditioning temperature when carcasses are hung from the pelvis. A modified version of the ‘pelvic hanging method’ increased sarcomere lengths in the forequarter muscles and provided a more compact carcass without losing the benefits of pelvic hanging. A drug treatment, which successfully prevented struggling at slaughter, increased toughness in those muscles not restrained from cold‐shortening by the skeletal framework.

Although inoculated Pseudomonas spp. and E. coli organisms normally decreased on exposed areas of the carcasses at both conditioning temperatures, there was an increase in pseudomonas organisms on exposed areas of the brisket conditioned at 7–8°C.
The mechanism of cold‐induced shortening in beef muscle
Authors: DAVEY C. L. , GILBERT K. V.
Published: July 2010

When pre‐rigor beef muscle is chilled, it undergoes a slow contracture from the coupling of mechanical and chemical events within the myofibrils. Cold‐shortening occurs through a thirty‐ to forty‐fold increase in the concentration of ionic calcium in the myofibrillar region as the temperature of pre‐rigor muscle is reduced from 15°C to 0°C.
On the nature of the haematin‐protein bonding in cooked meat
Authors: LEDWARD D. A.
Published: July 2010

Heat, urea or suitable modification of the reactive proteins can all serve to bring about the transfer of haematin from metmyoglobin (Mb) to any one of several of the other proteins found in meat. The complexes formed are all spectrally similar to those found in cooked meat and are assumed to be the same. Studies on the effect of pH and chemical modification of selected amino acid residues in the reactive proteins suggests that these haemoproteins are predominantly haematin di‐imadazole complexes. The effect of selected amino acids on the spectra of Mb in 6 m urea also support the view that in cooked meat the haemoproteins are mainly di‐imadazole complexes, the imadazole residues being supplied by the histidine groups of the bound protein.