bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECT OF STORAGE ON NUTRITIVE VALUE OF FOOD1
Authors: KRAMER AMIHUD
Published: May 2007

With few exceptions, nutrient levels and/or their bioavailability are reduced in foods following harvest, slaughter, or collection. Rate of these losses is usually attenuated by reducing temperature of storage. Initial heat processing to the point of enzyme inactivation, or to the point of microbial sterilization, “stabilizes” the food so that it does not “spoil” but at the same time causes a greater initial reduction in certain nutrients, and a more gradual reduction with extended storage. Initial heat processing and mechanical treatments may also release nutrients so that they become more available, but once released, they are also subject to losses unless stored at low temperatures.

Ascorbic acid is undoubtedly the most sensitive to loss and changes to a less active form as the result of time and temperature in storage. In many instances changes in ascorbic acid reflect general changes in quality. Thiamine is the other vitamin which is frequently affected adversely by time and temperature of storage. The A vitamins appear to be lost readily in leafy vegetables, but relatively unchanged in other foods.

There is little effect on mineral content of foods, but bioavailability, particularly of iron may be influenced during prolonged storage.

Substantial losses in carbohydrates may be encountered as a result of respiratory activity in extended storage at relatively high temperatures. Protein content is rarely affected, but protein availability is readily reduced even in low moisture foods unless they are protected from oxygen and stored at low temperatures.

These anticipated changes in nutritive value are of particular significance in nutrient labeling, and must be taken into account when preparing nutrient labels.
PATTERN RECOGNITION: PORTABLE COMPUTER PROGRAMS FOR THE FOOD INDUSTRY
Authors: MacDONALD JOHN C.
Published: May 2007

Some of the available libraries of pattern recognition programs are tabulated. These include programs ARTHUR (University of Washington), RECOG (Lawrence Livermore Laboratory), and STAG (Fairfield University) the last of which uses both the APL and FORTRAN IV computer languages. The distinction between supervised and unsupervised methods of pattern recognition is presented and the more useful computer algorithms are described. These include programs and literature references for minimal spanning tree, factor analysis, linear dimension reduction, nonlinear dimension reduction, nearest neighbor, and the linear learning machine. The intent is to make the food process industry more aware of the availability of portable computer programs using that branch of artificial intelligence that has come to be termed pattern recognition.
SWEETNESS AND ACCEPTANCE OPTIMIZATION IN COLA FLAVORED BEVERAGES USING COMBINATIONS OF ARTIFICIAL SWEETENERS — A PSYCHOPHYSICAL APPROACH
Authors: MOSKOWITZ HOWARD R. , WOLFE KATHLEEN , BECK CHARLES
Published: May 2007

This paper develops a quantitative model relating concentration of sweeteners, perceived sweetness, offtaste, and overall acceptability for cola beverages sweetened with artificial sweeteners. The psychological rules of sensory perception that govern reactions to pure aqueous systems of sweeteners are shown to hold for complex beverages that are normally drunk. By means of sensory assessments of products, acceptance and rejection limits can be specified both in terms of consumer reactions, and in terms of ingredients, once a model is developed which interrelates these variables.
AMINO ACID, FATTY ACID, CHOLESTEROL AND OTHER STEROLS ANALYSES OF DIFFERENT PIZZA FORMULATIONS
Authors: KAMEL BASIL , KRAMER A. , SHEPPARD A. J. , NEWKIRK D. R.
Published: May 2007

The protein content of many food products may be enriched by the addition of protein concentrates. Textured vegetable protein (TVP) and single cell protein (SCP) were added in varying amounts to a pizza formulation and stored at ‐20°C until used. The fabricated pizzas were analyzed for amino acids, total fat, fatty acids, sterols, water, protein, ash and cis, cis‐methylene interrupted polyunsaturated fatty acids. The addition of TVP and SCP increased the protein content by an average of 18%. Certain amino acids, such as lysine, arginine, leucine and threonine, were significantly increased with the addition of TVP and SCP. The fat values were generally lower in pizzas with TVP and SCP, and the ash content increased. The moisture content ranged from 46 to 49%, except for the “beef + 5% SCP in crust” which was 41%. The fatty acid and sterol profiles were generally very similar.
A NEW METHOD OF DETERMINATION OF CALCIUM ORTHOPHOSPHATE AND ASSOCIATED IMPURITIES BY THERMOGRAVIMETRY AND DERIVATIVE THERMOGRAVIMETRY
Authors: VENUGOPAL J. S. , HIRANNAIAH B. V. , MAJUMDER S. K.
Published: May 2007

Calcium orthophosphte (TCP) is known to be a nutritional additive in processed foods and wheat flour. Only pure salt is highly toxic to stored product insects. However, commercial salts were found to contain other monobasic and dibasic calcium phosphates and carbonates of calcium and magnesium which reduce insecticidal potency and affect food quality. The conventional methods of analysis of these salts are not only cumbersome but are not distinguished from each other clearly. A new method of identification of pure tricalcium phosphate and other associated impurities by thermogravimetry and derivative thermogravimetry has been described and the parameters for the identification of the nutritional protectant salt have been characterized.
CONTROLLING MICROORGANISMS IN CONFECTIONERY PRODUCTS1
Authors: DeFIGUEIREDO MARIO P.
Published: May 2007

The control of raw materials, processing and environment are critical factors in the prevention of microbial contamination in confectionery. Salmonella has been found to be the major hazard in confectionery. Testing for this organism at specific control points provides the best means of quality control. Constant surveillance and good manufacturing practice are the best methods for prevention of contamination.
A SCIENTIFIC BASIS FOR REGULATION OF INDIRECT FOOD ADDITIVES FROM PACKAGING MATERIALS
Authors: GILBERT SEYMOUR G.
Published: May 2007

The existence of nonlinear desorption isotherms of the Freundlich type have been demonstrated for very low concentrations of the monomers acrylonitrile and vinylchloride in their polymers. Furthermore, it is postulated and experimentally shown that for a finite time period, desorption ceases to be measurable since the free energy input requirement becomes too high for formation of a freely diffusable species. Thus, a thermo‐dynamically and kinetically “effective zero” migration state can be reached at finite but very low concentrations. This state results when the enthalpy for desorption is so high that the back reaction rate becomes too slow for measurement in real time.

Thus, a definition of essentially zero migration can be made on a theoretical model supported by experimental evidence obtained at very low solute concentrations (below 1 ppm in polymer).
POLYGONAL AND POLYHEDRAL TASTE TESTING1
Authors: BASKER D.
Published: May 2007

The principle of the triangular taste test was extended by increasing the size of the polygon, i.e., the number of samples presented simultaneously. Statistically significant differences between two samples could then be detected by smaller numbers of assessors. Further extension of the principle permits differences to be detected amongst three or four samples. A worked example is given.
AUTOXIDATION OF CAROTENOIDS AND THEIR RELATIVE POLARITY
Authors: RAMAKRISHNAN T. V. , FRANCIS F. J.
Published: May 2007

The possible relation between the structural characteristics and the autoxidatiue susceptibility of seven carotenoids which differ among themselves in the type, number and positions of functional groups has been studied. It was possible to correlate the relative polarity and the autoxidative susceptibility only for five of them: β‐carotene, apo‐8′‐carotenol, cryptoxanthin, canthaxanthin and zeaxanthin. The basic structure in these pigments has one or more β‐ionine rings, and as the relative polarity increased, the oxygen uptake decreased. Capsanthin and capsorubin did not fit into the above category, and this is due to the five membered ring systems in their structures which is quite different from the β‐ionone ring. It was evident that an unsubstituted β‐ionone ring was the most susceptible structure for oxidative changes. Substitution in the 3‐position of the β‐ionone ring offered some stabilizing influence and zeaxanthin, which has hydroxyI groups in 3 and 3’positions, offered the greatest resistance to autoxidation.
CHANGES OF SUGAR PROFILES IN CANNED CLINGSTONE PEACHES
Authors: WONG DOMINIC W. S. , LUH B. S.
Published: May 2007

The effect of post‐canning storage on sugar profiles in canned clingstone peaches (Primus persica var. ‘Halford’) sweetened with various combinations of sucrose, 62 D. E. corn syrup and 42% high fructose corn syrup was investigated. The sugars in the peach syrups were monitored at 1, 20 and 30° C after storage for 0, 6, 9 and 12 months. The individual sugars in the peach syrups were separated and analyzed by high pressure liquid chromatography (HPLC). Storage of the canned peaches at 30° C resulted in a rapid decrease in sucrose and a simultaneous increase in fructose and glucose. The hydrolysis of sucrose was successively slower at 20 and 1°C. It was observed that the sugar profiles were also dependent on the initial concentration of the sugar components, time of storage and acidity of the canned peaches. The concentration of maltose showed great fluctuation during storage. The rapid loss in quality acceptance of canned clingstone peaches at high storage temperature was explained by the changes in sugar profiles and the accompanying undesirable chemical and physical changes.
DISTINGUISHING ACTIONABLE VERSUS INACTIONABLE ATTRIBUTES
Authors: MOSKOWITZ HOWARD R. , JACOBS BARRY , FITCH DONALD
Published: May 2007

This paper distinguishes between two classes of product attributes, actionable attributes and inactionable ones. Actionable attributes are those which (a) can be optimized by varying the types and levels of ingredients in a product and (b) probably reflect true sensory orperceptual responses to products. Examples are sweetness, fragrance, softness, and the like. Inactionable attributes are those which cannot be optimized in this way, no matter what type or level of ingredient is varied. These inactionable attributes may reflect alternate ways of saying “degree of liking”. Actionable attributes can be distinguished from inactionable ones by contrasting the attribute profile of existingproducts versus ideal products, or versus concepts when products, concepts and ideals are profiled on the same attributes and scales. This must be done in the same study, however.
QUALITY OF CABBAGE PART I: EFFECTS OF BLANCHING, FREEZING, AND FREEZE‐DEHYDRATION ON THE ACCEPTABILITY AND NUTRIENT RETENTION OF CABBAGE (BRASSICA OLERACEA L.)1
Authors: SRISANGNAM C. , SALUNKHE D. K. , REDDY . R. , DULL G. G.
Published: May 2007

Cabbage was blanched with steam, and chemical solutions. Blanching in solution involved boiling of cabbage with a chemical solution (or water) for 3 mm at 96°C. In steam blanching, cabbage was vacuum impregnated in a chemical solution for 5 mm under a 25 in. vacuum and then exposed to steam for 3 mm. Blanching (without chemical treatment) was achieved within 3 mm as judged by the inactivation of peroxidase. Among solution‐ and steam‐blanched (without chemical treatment) products, the former had better organoleptic qualities, whereas the latter had higher ascorbic acid retention. Cabbage blanched in the presence of 0.5% malic acid, 0.05% NaHCO3, and 1.2% NaCl was preferred for texture, color, and overall quality, respectively. The results from chemical (vitamin C and chlorophyll contents), physical (firmness), and sensory evaluations of processed and stored (at ‐19°C up to 24 months) cabbage indicate blanching in the presence of 1.2% NaCl solution to be the most generally preferred treatment.
THE EFFECTS OF STORAGE AND HEATING ON LYSINE AVAILABILITY OF FOOD‐GRADE PROTEINS FROM PASTURE HERBAGE AS MEASURED BY CHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL ASSAYS
Authors: OSTROWSKI‐MEISSNER HENRY T.
Published: May 2007

Food‐grade protein concentrates isolated from pasture herbage stored and/or heated either alone or with glucose to cause various types of damage to lysine were analyzed for available lysine using chemical procedures and bioassays with chickens, mice, rats and protozoon Tetrahy‐mena pyriformis.

There were substantial differences in the results obtained with the various chemical methods which showed their different sensitivities to a particular type of lysine damage which had occurred during storage and heat processing. Overall, chemical procedures gave lower values for available lysine than the biological ones, and thus may underestimate availability.

The responses of mice and Tetrahymena pyriformis to various types of lysine damage were similar to those observed with chicks, while rats appeared to be less sensitive test animals in detecting the changes in lysine availability in stored or heat processed foods.

The necessity to adapt a rapid system for lysine availability determination in foodstuffs and cereal‐based diets is discussed with reference to the proper quality control of food‐grade proteins, isolated from pasture herbage and subjected to storage or heat processing, before being used in feeding schemes with school children in developing countries. The use of Tetrahymena pyriformis or a simple chemical procedure may provide a built‐in safety margin to insure proper quality control of food‐grade proteins.
COMPARATIVE SENSORY ANALYSIS OF AQUACULTURED AND WILD YELLOW PERCH (PERCA FLAVESCENS) FILLETS
Authors: LINDSAY ROBERT C.
Published: May 2007

Tank‐reared yellow perch in the round were bluish‐green, and were coated with more slime than typical yellowish‐green wild perch. Cooked fillets from aquacultured perch were whiter than those from wild fish, but were equal to wild fish in firmness and overall preference. Off‐flavors were absent in aquacultured perch except in an instance when influenced by earthy flavors from microorganisms contaminating the recirculating water system.
APPLE QUALITY: DEVELOPMENT OF DESCRIPTIVE QUALITY PROFILE FOR OBJECTIVE SENSORY EVALUATION1
Authors: DHANARAJ S. , ANANTHAKRISHNA S. M. , GOVINDARAJAN V. S.
Published: May 2007

An objective procedure for a descriptive quality profile for the evaluation of sensory qualities of apples is described. Sensorily identifiable attributes of texture, juiciness, aroma and taste and descriptive words for identifiable stages for each attribute are chosen through panel participation. This gave adequate training to the panel for uniform understanding of the quality stages and the descriptors. A scale which emphasizes the optimum stage of quality is proposed in the place of usual unipolar scale. The profile procedure has been used to evaluate quality of cold stored apples in a study of the effect of maturity and transport.

Instrumental measurements of texture, juice‐volume by a modification of the texture profile method, brix and acidity have also been determined. The sensory and instrumental data have been found to show good agreement.
THE NUMBER OF ASSESSORS REQUIRED FOR NONPARAMETRIC TASTE DIFFERENCE TESTS1
Authors: BASKER D.
Published: May 2007

The number of assessors required for nonparametric taste difference tests is a function of the degree of that difference which is considered to be of significance. This parameter is estimated nonparametrically as the plurality, i.e., the surplus proportion of assessors able to make the differentiation over the proportion attainable by chance. Tests of greater sensitivity require fewer assessors.
THE EFFECTS OF MEAT TYPE AND FORMULATION ON THE PHYSICAL PROPERTIES AND SENSORY CHARACTERISTICS OF NONSPECIFIC MEAT LOAVES
Authors: VAN J. A. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R.
Published: May 2007

Processing and sensory characteristics of meat loaves prepared from CB, CBS, HB and HBS meats and formulated with varying levels of fat (30 and 40%) and added water (120 and 130%) were evaluated. Muscle pH values were observed to be the highest for HB raw materials and lowest for CBS materials. Loaves prepared from HB and HBS meats exhibited less cook loss. Higher levels of added water resulted in a greater amount of fat and moisture loss during cooking. Loaves formulated at the 30% fat level exhibited a more desirable color and were superior in sensory characteristics when compared with loaves formulated to the 40% fat level.
INFLUENCE OF ANTIMICROBIAL COMPOUND(S) EXTRACTED FROM MILK FERMENTED BY STREPTOCOCCUS THERMOPHILUS ON KEEPING QUALITY OF MEAT AND MILK
Authors: RAO D. R. , REDDY B. M. , SUNKI G. R. , PULUSANI S. R.
Published: May 2007

The potential of a methanol‐acetone (M‐A) extract prepared from milk fermented by Streptococcus thermophilus in extending the shelf‐life of meat and milk was investigated. In experiment I, increasing amounts (0, 0.1, 0.2 and 0.3 ml) of M‐A extract with or without ascorbic acid were added to 20 g aliquots of ground beef subsequently stored at 5–7° C for 0, 3 and 6 days. Total and gramnegative bacterial counts and pH in ground beef treated with M‐A extract were significantly (P<0.01) less than the corresponding values in control beef on days 3 and 6 for all dose levels tested with significant (P<0.01). In experiment II, rib‐eye steaks were sprayed with H2O or 0.1, 0.2 and 0.3 ml of M‐A extract and stored at 5–7° C for 0, 3 and 6 days. The total and gram‐negative bacterial counts on the surface of steaks sprayed with M‐A extract were significantly (P<0.01) lower than the counts in control steaks. Also, in experiment III, inhibition of bacterial growth by M‐A extract was significant (P<0.01 or 0.05) both in milk stored at either room temperature or 5–7° C. M‐A extract inhibited the growth of Pseudomonas fluorescens inoculated into milk.
pH AND QUALITY OF HOME‐CANNED TOMATO‐VEGETABLE MIXTURES1
Authors: DRAKE S. R. , PRICE L. G.
Published: May 2007

Of 162 samples of home canned tomato‐vegetable mixture collected from Washington and Idaho, 3% showed visible mold growth, 6% had a pH greater than 4.5, and 2.6% exceeded a pH of 4.7. Tomato‐vegetable mixtures with a pH greater than 4.7 contained pasta products which was probably the reason for the high pH. It was determined that home canners of tomato‐vegetable mixtures do not follow any recommended canning procedures, do not acidify tomato‐vegetable mixtures and process by a boiling water bath. In a separate laboratory experiment, it was found that low acid vegetables could be added to low acid tomatoes (1 to 2 parts by wt) and the pH remain below 4.6. The cultivar of low acid tomato used in tomato‐vegetable mixtures does influence pH and quality, but not to an extent to have practical value.
THE ECONOMICS AND PALATABILITY ATTRIBUTES OF HOT‐BONED BEEF: A REVIEW
Authors: SEIDEMAN S. C. , CROSS H. R.
Published: May 2007

Spiraling energy and labor costs have resulted in an increased interest in boning the unchilled carcass or more commonly called, hot‐boning. Economic advantages overwhelmingly favor hot‐boning, however, the inability to quality grade the carcass; lack of postmortem chilling systems; and other disadvantages have prevented the adoption of hot‐boning by industry. The objective of this review is to present the advantages and disadvantages of hot‐boning and to report on the research that has been recently conducted.
THE RELATIONSHIP OF FATTY ACID COMPOSITION AND CARCASS CHARACTERISTICS TO MEAT FLAVOR IN LAMB1
Authors: CROUSE J. D. , FERRELL C. L. , FIELD R. A. , BUSBOOM J. R. , MILLER G. J.
Published: May 2007

The relationship of 20 fatty acids and carcass quality characteristics to meat flavor in lamb was studied. Subcutaneous fat samples obtained from 64 lamb carcasses were analyzed for fatty acid composition. A taste panel evaluated flavor of a ground lean‐fat mixture of meat. Flavor was most highly correlated with amounts of fatty acids 18:1 and 18:3 (r =—0.33 and r = 0.33, respectively). The remaining fatty acids were not associated with flavor. Quality grade, carcass weight, fat softness, maturity and fat color were not associated with lamb flavor. Carcass softness was not associated with quality grades. Greater quantities of 17:0, 18:1, and 18:2 were associated with increased carcass fatness.
THE EFFECTS OF FROZEN STORAGE AND PROTECTIVE STORAGE WRAP ON THE RETAIL CASE‐LIFE OF PORK LOIN CHOPS
Authors: JEREMIAH L. E.
Published: May 2007

Loin chops from 60 pork carcass sides were utilized to evaluate the influences of frozen storage and protective storage wrap upon factors contributing to the retail case‐life of thawed chops. The composite results of this study indicated that pork loin chops could be frozen and stored for 168 days or less at −30° C and have a retail case‐life of at least 6 days, under the conditions employed in the present study. The possible exception is an amount of drip in the packages of chops stored in certain protective wraps which may be unacceptable when displayed for prolonged periods.
DIFFERENTIAL SCANNING CALORIMETRY OF STARCH12
Authors: HOSENEY R. C.
Published: May 2007

At high water‐to‐starch (2:1) ratios a single endotherm was obtained for starch gelatinization. As the water‐to‐starch ratio was decreased the endotherm area decreased and the peak developed a trailing shoulder. At high water‐to‐starch ratios birefringence is lost over a temperature range of about 7°C. That narrow range increases to about 30°C at a low water‐to‐starch ratio. Starch and flour gave essentially the same endotherm initiation temperatures. In low‐water systems the second DSC peak is much smaller with starch than with flour. It appears that in a starch system, water migrates during gelatinization. In dough, gluten limits that migration. As the level of sucrose was increased in a dough, the transition temperature increased and the gelatinization temperature range decreased. At the levels found in bread doughs both sugar and salt increase starch gelatinization temperatures.
RESEARCH NOTE : THE USE OF DECOLORIZED BLOOD PROTEIN IN A CHEESE SPREAD
Authors: VARELTZIS K. P. , BUCK E. M.
Published: May 2007

Protein isolates prepared from cattle blood collected at time of slaughter represent a potential source of large quantities of high quality protein.

New protein preparations are valued not only for their nutritional benefits but also for their effects on the functional or mechanical properties of foods.

A process for decolorizing blood proteins and including them in the manufacture of a white cheese with the body and texture of a cream cheese is described. The experimental cheese appeared to have most of the characteristics of a similar commercial product yet it contained 23.6% more protein.
RESEARCH NOTE PROPERTIES OF RESTRUCTURED‐PRECOOKED BEEF ROASTS
Authors: TERRELL R. N. , RHEE K. S. , DUTSON T. R. , SMITH J. C. , SHULTS G. W.
Published: May 2007

Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343‐0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113‐0.343 kg; and (3) roasts made with knuckles and gracilis muscles of rounds that were ground through a 3‐hole kidney‐shaped plate. All roasts were precooked, stored at ‐17°C for 10‐14 days, and then reheated. Total weight loss (precooking loss + reheating loss), proximate composition and thiobarbituric acid values for lipid oxidation were not different (P>0.05) among the three types of roasts. Juiciness and overall palatability scores were higher (P<0.05) for roasts made with ground knuckles and gracilis muscles of the round than for the other two types of roasts. Within each roast type, use of antioxidants did not affect (P<0.05) any of the properties determined.
RAPID ANALYTICAL METHODS FOR GROUND BEEF
Authors: MARRIOTT N. G. , SMITH G. C. , CARPENTER Z. L. , DUTSON T. R.
Published: May 2007

Four moisture and four fat determination methods requiring from 5 min to 12 h were performed on 664 ground beef samples to compare accuracy and precision of rapid fat and moisture determinations to the Association of Official Analytical Chemists (AOAC) procedures. The modified Babcock results were closer to the official ether extraction method than those obtained from the Banco and Univex methods. Moisturefuge moisture determinations were more highly correlated with AOAC percentages than either the Toluene or Ohaus methods. Correlations among moisture and fat determination methods studied with official results were 0.90 or higher and none of the fat and moisture values differed significantly from those using AOAC methods. These data suggest the modified rapid moisture and fat determination methods evaluated have adequate accuracy and precision for reliable control and analyses use.
FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE
Authors: HALL GUNNAR , ANDERSSON JONAS , LINGNERT HANS , OLOFSSON BERTIL
Published: May 2007

The kinetics of chemical changes are usually described as being zero order, first order, and so forth. A common and generally accepted description of fat oxidation in foods is that the reaction has an initial linear phase which gradually changes to an exponential phase. In the present investigation a generalized mathematical model was developed for the overall characterization of the formation of volatile fat oxidation products. The model is continuous, and describes the rate of the oxidation during both the linear phase (zero order) and the exponential phase (first order). The break point at which the oxidation changes from zero to first order was determined by a stepwise procedure. The zero order and first order models are special cases of the generalized model.

Zero order, first order, and generalized mixed models were used to describe the formation of straight chain aldehydes, methyl ketones, Strecker aldehydes, alkyl furans, sulfur compounds, and hydrocarbons in spray dried, whole milk powder during storage. The milk powder was prepared without and with additions of either a mixture of the antioxidants BHA and BHT or an antioxidative mixture of Maillard reaction products. The milk powder was stored in either air or nitrogen for 84 weeks.

The formation of volatile compounds was analyzed using gas chromatographic headspace methods. A static equilibrium sampling method was used for the most volatile compounds and a dynamic sampling method for the less volatile compounds.
QUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA
Authors: HARBERS CAROLE A. Z. , STONE MARTHA , SABATKA TANYA
Published: May 2007

Arepas made from midwestern‐grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P<0.01) after frozen storage and reheating according to Instron values. Crust teture was more tender (P<0.05) in arepas made from Flour 1 as determined by a sensory panel, but no differences were found in crumb texture. Homemade masa had lower L‐ and a‐values and a higher b‐value when compared to commercial flours and their respective doughs (P<0.01). Arepas prepared from homemade masa had darkest crust color; their interiors reflected less light, were redder, and more yellow than interiors of arepas prepared from commercial flours as determined instrumentally and by a sensory panel (P<0.001). Corn flavor was more intense (P<0.001) for arepas made from homemade masa than for those made from the degermed commercial flours.
THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
Authors: NOBLE B. J. , SEIDEMAN S. C. , QUENZER N. M. , COSTELLO W. J.
Published: May 2007

Restructured beef steaks were made from chuck meat that was flaked (6 mm) or sliced at various thicknesses (2.5, 5.0 or 7.5 mm). Each formulation was mixed for 5, 10, 15 or 20 min, pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture contents, cooking characteristics, and sensory attributes. Slice thickness had little effect on sensory properties; however, the restructured steaks were significantly more tender and possessed a more desirable texture and flavor than the intact chuck steaks. Restructured steaks made from meat that was mixed for 5 or 10 min were significantly more tender and received higher texture desirability and overall palatability ratings than restructured steaks made from meat that was mixed for 15 or 20 min.
RELATIONSHIP BETWEEN SENSORY EVALUATIONS AND NONDESTRUCTIVE OPTICAL MEASUREMENTS OF APPLE QUALITY1
Authors: WATADA ALLEY E. , MASSIE DAVID R. , ABBOTT JUDITH A.
Published: May 2007

A nondestructive optical method was studied for estimating the sensory quality of Golden Delicious and York Imperial apples. The coefficients of determination were significant for estimating sweetness of York Imperial, acidity of Golden Delicious and York Imperial, and crispness, hardness, toughness, and juiciness of Golden Delicious apples using optical measurements. The coefficients of determination were weakest with optical data at a single wavelength, intermediate with optical data compensated for fruit size and drift of instrument current, and strongest with multiple wavelength data. These analyses indicate that 30 to 50% of the variation in sensory attributes can be accounted for by factors affecting optical density of the fruit at specific wavelengths.
EFFECT OF SPLEEN IN RESTRUCTURED BEEF
Authors: MARRIOTT N. G. , GRAHAM P. P. , SHAFFER C. K. , BOLING J. W.
Published: May 2007

Boneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control‐frozen, (2) control‐5 days storage at 0°C, (3) 1% spleen pulp‐frozen and (4) 1% spleen pulp‐5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P<0.05) color development during frozen storage for a short period but offered no (P>0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P>0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.
EFFECT OF HIDE COLLAGEN ON THE AMINO ACID COMPOSITION OF BEEF PATTIES AND PORK SAUSAGE
Authors: RAO B. R. , HENRICKSON R. L.
Published: May 2007

Comminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. The products with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.
SENSORY PROPERTIES OF PORK, AS INFLUENCED BY COOKING TEMPERATURE AND BREED
Authors: FJELKNER‐MODIG STINA
Published: May 2007

Samples of M. longissimus dorsi were taken from identically reared pure bred pigs of the Hampshire (n= 50), Swedish Landrace (n= 30) and Swedish Yorkshire (n= 51) breeds and sensory evaluated after being fried to 60, 68 and 80°C. A sensory profile comprising three juiciness attributes, i.e., visible juiciness, initial juiciness and dryness in mouth, four tenderness attributes, i.e., hardness, stringyness, chewing time and chewing residual, and the attribute elasticity was developed. The relationships between the different attributes were to some extent influenced by final frying temperature.

A final frying temperature of 68°C — or even somewhat lower — seems to be the most suitable one from a sensory point of view. The meat is then juicy and tender, no longer having any “rawness” left, as at 60°C.

There is a marked influence of breed on the eating quality. Hampshire is more tender and more juicy than Swedish Landrace, which in turn is more tender and more juicy than Swedish Yorkshire. A breed difference was also noted in the susceptibility to heating. A higher loss in eating quality was noted for Hampshire and Swedish Landrace than for Swedish Yorkshire when the final frying temperature was increased. Hampshire had a somewhat higher frying loss than the other two breeds, but it did not result in the least juicy product which indicates that the sensory property juiciness is not directly correlated to the cooking yield.
MICROBIAL LOAD OF BEVERAGE GLASSES
Authors: MARRIOTT N. G. , COLLINS W. F. , BOLING J. W.
Published: May 2007

Beverage glasses were randomly sampled during the winter (Study I) to determine cleanliness. During the spring, random sampling of beer glasses from one establishment of Study I and two additional outlets was conducted (Study II). Contamination level of soft drink and wine glasses was not different (P > 0.05). Microbial load of beer glasses was higher than for other glasses. Beer glasses from one establishment had more (P < 0.05) contamination than those from the other units. Current operational and sanitary practices conducted at those establishments studied (except Establishment D) are effective enough to provide acceptable cleanliness.
APPLE QUALITY AS INFLUENCED BY METHOD OF CaCl2 APPLICATION1
Authors: DRAKE S. R. , FRIDLUND P. R.
Published: May 2007

Pressurized CaCl2 treatment of apple fruits enhanced storage quality of both ‘Golden Delicious’ and ‘Lord Lambourne’ apples. Calcium dip treated apples were similar in storage quality to untreated apples. Apple fruits that were pressure treated with CalCl2 were firmer than calcium dip treated or untreated apples. Calcium treatment, either pressure or dip treated, reduced pH and total browning. Quality parameters were influenced more by CaCl2 at the first harvest than in a subsequent harvest.
INFLUENCE OF FROZEN STORAGE TIME ON PROPERTIES OF SALTED YOLK AND ITS FUNCTIONALITY IN MAYONNAISE1
Authors: HARRISON L.J. , CUNNINGHAM F.E.
Published: May 2007

The effect of frozen storage time on apparent viscosity of yolk, emulsification capacity, and functionality of salted egg yolk in mayonnaise was studied.

Apparent viscosity of yolk increased considerably after only 24 h of frozen stage. Apparent viscosity of yolk stored 30 days was approximately three times greater than that stored 24 h. Yolk stored 90 days had the highest apparent viscosity.

Storage of yolk for even 24 h resulted in a reduction in emulsification capacity. Yolk stored 30 days had the lowest emulsification capacity at 5.92. Yolk stored 60 days had an emulsification capacity of 6.10, and that stored 90 days had an emulsification capacity of 6.06.

Mayonnaise made from yolk stored 60 days had the highest apparent viscosity and the lowest spread. There was no significant (P > 0.05) difference in apparent viscosity and spread of mayonnaise made from yolk stored 0, 30, or 90 days.

Mayonnaise made from yolk stored 24 h had a mean stability of 22 days. Subsequent frozen storage of yolk for 30, 60, and 90 days produced mayonnaise with mean stabilities of 21, 20, and 21 days, respectively.
HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON — REVIEW
Authors: SWEETEN M. K. , SMITH G. C. , CROSS H. R.
Published: May 2007

Iron deficiency is a common nutritional anomaly encountered in surveys in diverse populations throughout the world. Etiological factors, including gastrointestinal disorders such as gastric ulcers or ulcerative colitis have a significant effect on and may cause this nutritional disorder.

Research has indicated that dietary iron is found predominantly as either heme (absorbable) iron or as nonheme (less readily absorbable) iron. The absorption of nonheme iron is enhanced by the presence, in the diet, of certain factors, mainly ascorbic acid and meat, fish or poultry. Certain inhibitors and their effects have also been identified.

Understanding the mechanism and regulation of intestinal iron absorption and the relationship to absorbable iron versus total iron intakes is of importance. This paper includes a review of the following information: food sources of both types of iron; factors affecting absorption — enhancers and inhibitors; and physiological states affecting iron absorption. Meats serve as a source of heme iron as well as having a promoting effect on absorption of nonheme iron.
EFFECTS OF GAMMA RADIATION ON NUTRITIVE AND SENSORY QUALITIES OF SWEET POTATO STORAGE ROOTS
Authors: LU J.Y. , WHITE S. , YAKUBU P. , LORETAN P.A.
Published: May 2007

Jewel and Georgia Jet sweet potato storage roots were treated with gamma radiation doses of 0.1, 0.5, 0.8, 1.5 and 2.0 kGy and compared to the untreated control. Analyses showed that ascorbic acid and starch decreased at 1.5 and 2.0 kGy. Total carotenoids in both cultivars were unaffected by radiation treatment. Gamma radiation caused softening of Jewel and Georgia Jet sweet potato roots and the texture score decreased at 1.5 and 2.0 kGy. Color was not affected by radiation in either cultivar and differences in L, a and b values were not observed. The total sugar content of the Jewel sweet potato was higher at 0.8 kGy than at other doses but for Georgia Jet it tended to increase as the radiation dose increased. The sensory evaluation test indicated that acceptability of baked sweet potatoes was severly affected by gamma radiation at doses of 0.5 kGy and above.
EFFECT OF PHYSIOLOGICAL MATURITY AT HARVEST ON PEACH QUALITY DURING LOW TEMPERATURE STORAGE
Authors: SHEWFELT R.L. , MYERS S.C. , RESURRECCION A.V.A.
Published: May 2007

Peaches (cvs ‘Loring’ and ‘Redglobe’) were collected from five packinghouses within a 20 km radius on a single harvest date. Using color chips to categorize harvest maturity, fruit color and firmness were evaluated on the day of harvest. After 7 day storage at 5°C, designed to simulate maintenance of a cold‐chain during wholesale distribution, peach color, firmness and sensory quality were determined. Color and flavor development were inhibited at 5° C but the softening rate increased at increasing levels of maturity. Separation of softening from flavor and color development has implications in study of ripening physiology of the peach and in assessing current handling practices.
RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF1
Authors: SMITH G.C. , SAVELL J.W. , CROSS H.R. , CARPENTER Z.L. , MURPHEY C.E. , DAVIS G.W. , ABRAHAM H.C. , PARRISH F.C. , BERRY B.W.
Published: May 2007

Prime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7 grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparisons; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3% (5 grades) and 35.7% (1 grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratings/shear force values of round steaks.
MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: BRACKETT R.E.
Published: May 2007

Microbiology is an important factor in the quality of minimally processed fruits and vegetables. Type of food, temperature, humidity, and use of modified atmosphere or low dose irradiation can influence the microecology of a food. Changes in the microbial ecology can likewise influence the ultimate safety and overall quality of fruits and vegetables. Therefore, food scientists must consider the microbiological consequences of all practices involved in production, processing, and delivery of these products.
CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS PROCESSED TO HAVE VARYING LEVELS OF CONNECTIVE TISSUE
Authors: BERRY B.W. , SMITH J.J. , SECRIST J.L. , DOUGLASS L.A.
Published: May 2007

Restructured beef steaks were manufactured to have either extra high (EH), high (H) or low (L) levels of connective tissue. Steaks were subjected to consumer response studies involving 300 consumers (six test groups of 50 consumers each). Sex and age of consumers did not greatly influence responses. In direct comparisons of EH with L steak, 82 % of the consumers felt EH had more gristle than L steaks, however, only 44% of the consumers found more gristle in H vs L steaks. Over 50% of the consumers tested felt the amount of gristle in EH steaks to be excessive compared to only 14% for consumers evaluating L steaks. In addition to excessive gristle, consumers found texture and toughness to be undesirable characteristics of EH steaks. For all six test groups, consumer acceptability was highest for L steaks followed by H steaks with the lowest acceptability assigned to EH steaks.
EFFECTS OF DIFFERENT AGING PROCEDURES ON THE PALATABILITY OF BEEF
Authors: ORESKOVICH DOLORES C. , McKEITH FLOYD K. , CARR JAN NOVAKOFSKI TOM R. , BECHTEL PETER J.
Published: May 2007

Ten pairs of beef strip loins were obtained 48 h postmortem from ten good grade beef carcasses. Three steaks (2.5 cm thick) were cut from the loin end of each strip loin and the remaining portion retained as the subprimal. Steaks and subprimals were aged for 7 days at 2°C in the following treatments: polyvinyl chloride overwrapped steaks (PVC‐ST), vacuum packaged steaks (VP‐ST), vacuum packaged subprimals (VP‐SP), and subprimals held in air (Air‐SP). After aging of the subprimal, 3 additional steaks were cut for evaluation. The steaks from all treatments were evaluated for palatability and chemical characteristics. Palatability characteristics did not differ significantly (P > 0.05) between treatments with the exception of the off‐flavor intensity of PVC‐ST which was higher (P < 0.05) than other treatments. Warner‐Bratzler shear values were similar for all treatments. No significant differences (P > 0.05) were observed between treatments for percent moisture, percent lipid, pH or TBA number. The results of this study indicate that aging method (air or vacuum) or type of cut (steaks or subprimals) had little effect on the palatability attributes or chemical characteristics of the beef strip loins.
EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING‐THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW‐FAT GROUND BEEF
Authors: BERRY B.W. , LEDDY K.F.
Published: May 2007

This study was designed to evaluate the effects of combinations of boning temperature (hot = HP, cold = CP), time when patties were processed (immediately after grinding and before freezing = BF; after freezing and thawing of bulk ground beef = AF), and use of texturized soy concentrate (% usage = 0 or 20% substitution, rehydrated either in a ratio of 2.6:1 or 1.5:1) on sensory, Instron and cooking properties of ground beef patties. With the exception of HP ‐0% soy patties, both sensory and instrumental measures of tenderness revealed AF patties to be more tender than BF patties. BF patties received higher juiciness scores and cooking yields than AF patties. Soy usage reduced Instron values, juiciness scores, cooking loss, patty shrinkage during cooking and beef flavor intensity scores. These results indicate that the use of HP beef in combination with soy should not detrimentally affect ground beef as used in the school lunch program.
EFFECTS OF SHRINK FILM WRAP ON INTERNAL GAS CONCENTRATIONS, CHILLING INJURY, AND RIPENING OF HONEYDEW MELONS
Authors: RIJ ROGER E. , ROSS STANLEY R.
Published: May 2007

Honeydew muskmelons (Cucumis melo L.) were individually wrapped with polyvinyl chloride (PVC) shrink film and stored at 2.5° or 7.5 °C for 21 days and examined, then held an additional 2 or 3 days at 20°C and examined again. Nonwrapped melons were the control. The concentration of CO2 in the cavity of wrapped melons stored 21 days was 5.6% at 2.5°C, 9.1% at 7.5°C, but only 1.1% and 1.5% in the nonwrapped held at 2.5°C or 7.5°C, respectively. Wrapped fruit ripened slower than nonwrapped fruit during storage and subsequent holding at 20°C, after which time 70% of the wrapped melons were rated eating ripe, but 62% of the controls were overripe. Wrapped melons exhibited 30% less chilling injury (CI) symptoms than nonwrapped fruit stored at 2.5°C. The CI symptoms ranged from reddish‐brown to dark‐brown surface discolorations and sometimes included dry sunken areas of skin. Fresh weight loss was about 1 % in wrapped melons, but 5% in nonwrapped fruit, regardless of storage temperature. Decay incidence was about equal in wrapped and nonwrapped melons after storage at 2.5°C, but was greater for wrapped than nonwrapped melons after storage at 7.5°C. Soluble solids content was about 12.5% in wrapped and nonwrapped melons stored at either temperature.
QUALITY OF APPLE FRUIT IN RIGID FILM CONTAINERS
Authors: DRAKE S.R. , FELLMAN J.K. , NELSON J.W.
Published: May 2007

The storage quality of‘Delicious’ apples individually packaged in rigid film containers was investigated. Objective quality attributes (internal and external color, firmness, soluble solids and titratable acidity) were measured as a function of storage time with and without packaging in a rigid container. Overall firmness, acidity and soluble solids content decreased over a 70‐day storage period. Significant effects of rigid film packaging and storage included: superior skin color, decreased weight loss, slight decrease in soluble solids content and increased firmness loss during ripening when compared to control fruit. Upon examination of the atmosphere surrounding individual fruit in these containers, increased levels of carbon dioxide and ethylene were found. Conversely, packaged fruit contained significantly less internal carbon dioxide than control samples. It was concluded that the atmosphere modified by the rigid film container hastened ripening of‘Delicious’ apples, thus deteriorating eating quality. An adequately ventilated packaged would probably alleviate this condition.
UPGRADING SPENT LAYER MEAT BY MECHANICAL DEBONING AND FURTHER PROCESSING
Authors: ANGEL SAM , HWANG JHUNG WON , KINSMAN DONALD M.
Published: May 2007

Spent layer chickens, an underutilized, inexpensive source of animal protein in the United States, were used to produce an acceptable all chicken frank following mechanical deboning of the chicken parts without pregrinding. The franks were subjected to shear tests and compared to two well‐known commercial brands of chicken franks for overall acceptability by an untrained 59 member panel. The franks produced from mechanically deboned spent layer chickens (Lab franks) had greater resistance to shear than the two commercial brands and the panelists showed significantly greater preference for one of the commercial brands. Comments of the panelists indicated the texture of the lab‐prepared franks was tougher than the two commercial brands. However, 12 members of the panel stated the lab‐frank texture was tender. Collagen content of the spent layer franks was no higher than for the commercial brands. It is therefore concluded that the toughness could have been due to the nature of the myofibrillar proteins. Such toughness could be modified by tenderizing enzyme treatment of the raw material to produce varying degrees of frank softness or firmness depending on consumer preference.