bluuebunny/crossref_metadata_2025 huggingface dataset:
RELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY‐CURED HAM
Authors: BUSCAILHON S. , TOURAILLE C. , GIRARD J.P. , MONIN G.
Published: May 2007

Forty dry‐cured hams were identified at the end of 9 months processing. The Biceps femoris was analyzed for dry matter, pH, protein, lipids, acid value, hydroxyproline, Cl‐, pigment, glycogen, lactic acid and protein fractions, and average diameter and metabolic type of fibers. Sensory analysis involved color scoring on a whole slice of ham; assessment (by sniffing) of the acceptability on the semimembranosus of all 40 hams; and evaluation of odor, texture, taste and aroma on the biceps femoris of 26 hams. Among the traits under study, dry matter, glycogen, lactic acid, Cl‐ and pH appeared as the most important determinants of sensory qualities of dry‐cured ham. High levels of glycogen, lactic acid and Cl‐ and low pH were associated with dry texture and high intensity of dry ham and cured meat aroma. The other components studied revealed scarce and generally low correlations with sensory traits.
TENDERNESS OF PRERIGOR STRETCHED PORCINE LONGISSIMUS MUSCLE
Authors: WANG H. , CLAUS J.R. , MARRIOTT N.G.
Published: May 2007

Bone and connective tissues at the 14th thoracic vertebra of one randomly selected side of each of six pork carcasses were cut 90 min postmortem by the TendercutTMprocedure, while companion sides served as controls. Carcasses were suspended from the hock tendon and chilled for 24 h. The Longissimus muscle (LM) was removed between the 9th thoracic and 4th lumbar vertebra and divided into three equal sections (locations 1, 2, 3; anterior to posterior) to determine the effect of Tendercut on Warner‐Bratzler and Lee‐Kramer peak force, sarcomere length, fat and moisture content. Tendercut resulted in lower (P < 0.05) Warner‐Bratzler peak force, Lee‐Kramer peak force and total energy in all locations within the LM. The average decrease was 14.2% for Warner‐Bratzler peak, force and 14.5% and 16.2% for Lee‐Kramer peak force and total energy, respectively. The Tendercut treatment also resulted in longer (P < 0.05) sarcomere lengths in all locations within the LM, with an average increase of 19%.
SENSORY, COLOR, AND COMPOSITION CHARACTERISTICS OF YOUNG AND MATURE CHEVALINE
Authors: ROTH DOUG M. , BREWER M. SUSAN , BECHTEL PETER J. , KLINE KEVIN H. , McKEITH FLOYD K.
Published: May 2007

Data concerning the sensory attributes of chevaline, although limited, are of interest particularly to markets where it is sold as a human food. Thus, this study was conducted to characterize the sensory attributes of steaks from chevaline longissimus muscle from both younger (2–4 years of age: N = 10) and older animals (4 years and older: N = 10). Uncooked steaks (2.5 cm thick) were evaluated for moisture, fat, and protein content as well as color, instrumentally (L*, a*, and b*) and visually (lightness, redness, and brownness). Steaks were cooked to 70C (internal temperature) and then served to a sensory panel and evaluated by Warner‐Bratzler shear. No differences (P < 0.05) were observed between age groups for sensory or color characteristics. Steaks from young animals had lower (P < 0.05) shear force values and protein content. Results suggest that age has limited effects on the composition, sensory, and color characteristics of chevaline steaks.
FUNCTIONAL DIFFERENCES OF MYOFIBRILLAR PROTEINS FROM FAST AND SLOW TWITCH MUSCLES1
Authors: FOEGEDING E.A. , LIU M.N.
Published: May 2007

Properties associated with fast twitch muscles are light color and biochemical factors associated with anaerobic metabolism, whereas slow twitch muscles are red and designed to metabolize aerobically. Twitch speed is regulated at the molecular level by isoforms of proteins involved in contraction. Isoforms are grouped into general classes of fast and slow; however, there are also different isoforms within each general group.

Myofibrillar proteins are of primary importance to textural and water holding properties of meat products. Research on gelation of myofibrillar protein isoforms has shown that fast twitch myosin forms more rigid gels than slow twitch myosin. This trend is not universal in studies which used more complex proteins (e.g., myofibrils) and/or methods which determine mechanical properties other than rigidity. Possible mechanisms which explain these variations are discussed.
IONIC STRENGTH AND CHLORIDE SALT EFFECTS ON THE PERFORMANCE OF CARRAGEENANS IN A MODEL SYSTEM SAUSAGE1
Authors: TRIUS A. , SEBRANEK J.G. , RUST R.E. , CARR J.M.
Published: May 2007

Two experiments were conducted to investigate the effects of ionic strength and type of chloride salt on the performance of carrageenans in a model system. Reducting the NaCl content from 2 to 1% caused excessive cooking losses and increased firmness of the meat mixtures. Increasing the NaCl level from 2 to 3% did not improve yields, but the addition of kappa‐ or iota‐carrageenan reduced cooking losses at these salt levels. CaCl2 caused instability of the meat mixtures and poor water retention. Combinations of KCl with iota‐ or lambda‐carrageenan resulted in low cooking losses. The presence of potassium ions but not sodium, resulted in improved water‐binding by the lambda‐carrageenan.
HIGH MANNURONATE ALGINATES AS BINDERS IN RESTRUCTURED BEEF
Authors: NIELSEN H.T. , HØEGH L. , MØLLER A.J.
Published: May 2007

Three high mannuronate alginate types (Sobalg Fd 155, 176, and 275) were evaluated as binders in finely ground restructured beef (M. semitendinosus). Formulations with alginate levels (0.50%–1.25%) and calcium carbonate levels (0.10%–0.25%) were prepared, including the acidulant glucono‐delta‐lactone (0.80%). In addition, Sobalg Fd 176 was evaluated in a coarsely ground restructured product using the same raw materials and ingredient levels.

Among alginate types, the relatively high viscosity graded alginate, Sobalg Fd 176, resulted in the highest raw breaking strengths and lowest cooking loss (P < 0.05). When averaged across alginate types, increased raw breaking strengths were observed when the level of alginate was elevated, providing the calcium carbonate level was ≤ 0.15%. In the coarsely ground product using Sobalg Fd 176, cooked tensile strength ranged from 11.6 N to 17.9 N, corresponding to a satisfactory bind. In both finely and coarsely ground restructured samples, cooking loss was reduced when alginate levels were elevated, and pH increased as a function of calcium carbonate level (P < 0.05). This study demonstrates, that high mannuronate alginates, especially Sobalg Fd 176, can be used as binders in restructured beef products.
USE OF PHOSPHATES AND SALT TO IMPROVE LEAN MEAT WATER RETENTION IN HIGH‐MOISTURE PREBLENDS1
Authors: EILERT S.J. , MANDIGO R.W.
Published: May 2007

The objective of this study was to determine the effects of various phosphates and preblend duration on high‐moisture beef preblends. Six preblends were manufactured with a 1:1 lean beef:solution ratio. The treatments included a control, salt with no phosphate, and reduced salt with one of two neutral phosphates or one of two alkaline phosphates. These preblends were sampled at 0, 4, 8, 12, 24, 36 and 48 h. Preblending time did not alter (P>0.05) cooking stability or protein solubility of preblends containing phosphates. Preblends containing phosphates had higher levels (38‐50% vs 25‐33%) of soluble protein and higher cook stability (90‐97% vs 60‐65%) than controls with no salt or phosphate, or salt only. There was no decrease in phosphate improvement of protein functionality with time, even though phosphate hydrolysis continued throughout the 48h preblending period. Phosphate addition into high‐moisture preblends may be an effective strategy to use in the manufacture of low‐fat/high‐moisture products.
SPRAY DRIED PROTEIN POWDER FROM THREADFIN BREAM: PREPARATION, PROPERTIES AND COMPARISON WITH FPC TYPE‐B
Authors: VENUGOPAL V. , CHAWLA S.P. , NAIR P.M.
Published: May 2007

Mechanically deboned threadfin bream (Nemipterus japonicus) meat was repeatedly washed in cold water and homogenized in equal amounts of water. The myofibrillar proteins in the homogenate were converted into a gel by the addition of acetic acid to lower the pH. The diluted gel was spray dried to get a colorless, odorless powder containing 93% protein, 1% lipid, 2.6% ash and 5% moisture. The functional properties of the powder including solubility, moisture absorption, and water holding and emulsifying capacities were superior as compared with those of FPC type‐B obtained after cooking and hot air‐drying of the fish meat. The spray dried powder had a protein efficiency ratio of 3.52 ± 0.27 and was digestible up to 80% by trypsin and pepsin. Unlike the FPC‐type B, the spray dried powder did not undergo significant browning suggesting its superior storage stability.
FUNCTIONAL, MICROBIAL AND SENSORY CHANGES IN ICE‐STORED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS) TREATED WITH SODIUM TRIPOLYPHOSPHATE
Authors: RIPPEN T.E. , SUTTON H.C. , LACEY P.F. , LANE R.M. , FISHER R.A. , DUPAUL W.D.
Published: May 2007

Sea scallop adductor muscles were given six processing treatments involving water, phosphate and NaCl. They were evaluated during iced storage for changes in moisture content, aerobic plate count, pH, drip loss, cook loss, and sensory freshness attributes. All treated scallops and a wash control were above the 80% moisture interim federal compliance level. A dip in 10% sodium tripolyphosphate generally produced the least drip and cook losses and lowest aerobic plate counts during iced storage compared to freshwater washed scallops. No additional benefit was derived by very long exposure to solutions of sodium tripolyphosphate.
STATIC HEADSPACE CAPILLARY GC METHOD FOR DETERMINING CHANGES OF VOLATILES FROM HEATED CHICKEN BREAST MEAT
Authors: ANG C.Y.W. , LIU F.
Published: May 2007

Volatile compounds generated during heat processing are associated with the flavor quality of cooked muscle foods. A static headspace GC method using a capillary column was developed for the analysis of volatiles from chicken breast meat previously heated to end‐point temperatures (EPTs) of 60 to 80C at 5C intervals. A semi‐automatic static headspace GC system with a fused silic capillary column (5% bonded methyl phenyl silicone, 50 m × 0.25 mm × 0.25 μm) was incorporated. Up to 23 peaks were detected. Major volatiles including propanal, pentanal, hexanal, heptanal and octanal increased as the EPT increased, especially between 60 and 70C. The effect of cooking EPT on volatile generation was determined more accurately by using the capillary column than by the packed column reported previously. Controlling EPT is important in ensuring the flavor quality and stability of precooked poultry meat products.
CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR
Authors: WARREN K.E. , HUNT M.C. , KROPF D.H. , HAGUE M.A. , WALDNER C.L. , STRODA S.L. , KASTNER C.L.
Published: May 2007

Premature browning is a condition in which ground beef looks well‐done at lower than expected temperatures. To study this color pattern, chemical properties were measured on raw and cooked patties (55, 65 and 75C) that developed normal (NRM) and premature brown (PMB) color when cooked to 55C. NRM patties were visually and instrumentally redder at all temperatures (P<0.05) than PMB patties. Visual color of PMB patties at 55C and NRM patties at 75C were similar (P>0.05). Heme and nonheme iron, total pigment and pH did not differ (P>0.05) between groups. Nonheme iron increased (P<0.05) as endpoint temperature increased. Patties with NRM color had lower (P<0.05) TBA values and oxidative‐reduction potentials and higher (P<0.05) total reducing activity than patties with PMB. No difference (P>0.05) occurred in precipitation of juice extracts from NRM and PMB patties during heating (40 to 75C). Premature browning was related to patty oxidation.
CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE‐TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE
Authors: ASHIE I.N.A. , SIMPSON B.K. , RAMASWAMY H.S.
Published: May 2007

Activities of four endogenous enzymes (cathepsin C, collagenase, chymotrypsin‐ and trypsin‐like enzymes), as well as firmness/strength and elasticity of pressurized fish tissues were monitored over 3 weeks of storage (4–7C). Results indicate that pressurization of fish muscle at 1,000 atm increased firmness whereas pressurization at 2,000 atm or 3,000 atm caused an opposite effect. Changes in tissue elasticity also showed similar trends with correlation between firmness and elasticity. During storage, pressure‐inactivated enzymes were reactivated to various extents depending on level of pressurization. Scanning electron microscopy of the tissues revealed some morphological changes with pressurization. At 1,000 atm, there were no significant changes in the myofibers while pressurization at 2,000 atm and 3,000 atm resulted in breakdown of myofibers and connective tissue networks. The results indicate that pressurization may be used to enhance and maintain fresh seafood texture during storage.
COLLAGEN CHARACTERISTICS AND MEAT TEXTURE OF PIGS EXPOSED TO DIFFERENT LEVELS OF PHYSICAL ACTIVITY
Authors: PETERSEN JETTE SOEHOLM , BERGE PHILIPPE , HENCKEL POUL , SOERENSEN MARTIN TANG
Published: May 2007

Intramuscular collagen and meat texture were measured in 23 female and 23 entire male pigs, subjected to one of three treatments: individual housing in pens of 2.5 m2 (confined; C), individual housing and regular treadmill training (trained; T) and group housing equal to 0.9 m2/animal (free; F).

Treatment T tended (P = 0.13) to increase the activity of citrate synthase (CS) in M. biceps femoris (BF) from female pigs. Moreover, the heat stability of collagen and the mechanical resistance to 60 and 80% compression were increased (P<0.03) in BF from female pigs in treatments T and F as compared to C. In BF from male pigs, treatment T decreased (P = 0.03) the heat stability of collagen when compared to C and F. Sensory tenderness was not affected (P>0.05) by physical activity, however. In BF from female pigs, CS activity, collagen content and resistance to compression were lower (P<0.01) than in male pigs. In M. longissimus thoracis et lumborum, there was no effect of either physical activity or sex. Depending on muscle type and sex, physical activity affects meat texture.
A RESEARCH NOTE CONJUGATED LINOLEIC ACID CONCENTRATION IN SEMIMEMBRANOSUS MUSCLE OF GRASS‐ AND GRAIN‐FED AND ZERANOL‐IMPLANTED BEEF CATTLE1
Authors: SHANTHA N.C. , MOODY W.G. , TABEIDI Z.
Published: May 2007

Conjugated linoleic acid (CLA) is a potential anticarcinogen, found in higher concentration in ruminant than in nonruminant products. The concentration of the biologically active 9 cis, 11 trans CLA in semimembranosus muscle from cattle on pasture (without added grain, 7.4 mg/g fat) was significantly higher (p<0.05) than in grain on grass fed (5.1 mg/g fat) and implanted animals (5.2 mg/g fat). Among the other polyunsaturated fatty acids, linolenic and docosahexaenoic acid were higher (p<0.05) in grass‐fed animals. The lower linoleic acid concentration (23.2 mg/g fat) in grass‐fed cattle compared to the grain on grass fed (26.6 mg/g fat) and implanted (27.5 mg/g fat) animals may result from conversion to CLA. The type of feed could thus be manipulated to increase the levels of anticarcinogenic CLA in beef.
THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS
Authors: LYNG J.G. , ALLEN P. , McKENNA B.M.
Published: May 2007

BeefLongissimus thoracis et lumborum (LTL), Semimembranosus(SM)and Biceps femoris(BF) steaks were sonicated using three commercially available ultrasonic baths of different intensities. The effect of ultrasound on the tenderness of these steaks was examined using peak load bite force tenderometry. Collagen solubility and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE) analysis were also conducted on samples of BF and LTL exposed to the most intensive of the ultrasound treatments. Peak force values were not affected by ultrasound treatment (P≤ 0.05). Collagen solubility of LTL or BF did not differ (P ≤ 0.05) between ultrasonicated meat and controls. Similarly, SDS PAGE of myofibrillar proteins showed no differences between control and treated samples in the rates of appearance/disappearance of characteristic aging bands or in the numbers of bands observed on the gels suggesting no obvious effect on myofibrillar proteolysis. It is concluded that under the conditions of treatment employed high intensity ultrasound applied to intact beef steaks had no beneficial effect on meat tenderness. This is in contrast to tenderizing effects reported by other workers with more intensive treatments.
COOKED COLOR OF PATTIES PROCESSED FROM VARIOUS COMBINATIONS OF NORMAL OR HIGH pH BEEF AND LEAN FINELY TEXTURED BEEF
Authors: VAN LAACK RIËTTE L.J.M. , BERRY B.W. , SOLOMON M.B.
Published: May 2007

Color of cooked patties prepared from beef with a pH of 5.7 (normal = N) or pH = 6.2 (dark cutting = DC) beef and with either 0, 25, 50 or 75% lean finely textured beef (LFTB) was evaluated. Patties were cooked to 68.3C, 71C, or until >75% were “well‐done”. Inclusion of LFTB in N patties resulted in higher a*‐values, but did not affect either visual color scores or myoglobin (Mb) denaturation. Inclusion of LFTB in DC patties did not affect pH. A higher LFTB content resulted in lower a*‐values, higher hue‐angle, a more well‐done visual color and increased Mb denaturation. To appear well‐done, DC patties without LFTB had to be cooked to 89C, whereas DC patties with 75% LFTB had to be cooked to 83C. Possibly, conditions during production of LFTB are responsible for the increased heat sensitivity of Mb from LFTB.
EFFECTS OF DIETARY SUPPLEMENTATION OF VITAMIN E ON FROZEN STORAGE STABILITY OF PRECOOKED BEEF CRUMBLES
Authors: BERRY B.W. , SCHELLER K.K. , LIU Q. , SCHAEFER D.M. , BIGNER M.E.
Published: May 2007

Holstein steers supplemented for 122 days with 0, 300 or 1300 IU/day vitamin E (EO, E300, E1300) provided semimembranosus muscle for manufacturing crumbles processed with 1.5% salt and possessing either 10 or 20% fat. They were precooked, packaged (nonvacuum), frozen at ‐29C and stored at ‐18C. Following storage for 2, 90 or 180 days, lipid oxidation was measured by TBA and a trained flavor panel. TBA values at 2 days were higher (P < 0.01) for EO than E300 and E1300 crumbles. These values at 180 days for E1300 crumbles were similar to EO and E300 samples at 90 days. Lower TBA values were obtained for 10% vs 20% fat crumbles at 90 days for both E300 and E1300 treatments. Intensity ratings for rancid flavor at 90 days were highest for EO and lowest for E1300 (P < 0.001). Vitamin E exhibited antioxidant properties but additional protection is needed for this product.
A RESEARCH NOTE CHARACTERISTICS OF EXPANDED EXTRUDATES CONTAINING NONMEAT INGREDIENTS AND LAMB, PORK, OR BEEF
Authors: RHEE K.S. , PARK J. , KWON K.S. , ZIPRIN Y.A. , RHEE K.C.
Published: May 2007

This study was conducted to evaluate chemical, physical, nutritional, and sensory properties and storage stability of expanded extrudates produced from blends of nonmeat ingredients and lamb, pork or beef. Raw material blends contained 24.2% lean meat, 22% corn starch, 49.75–50.24% defatted soy flour, 0–0.62% separable meat fat, and 3.40–3.58% added water, and processed at 162C. Total fat contents of dried extrudates containing lamb, pork, and beef (their extrudates designated as L, P, and B) were 4.51, 4.29, and 3.83%, respectively. Bulk density and sensory hardness scores were greater for L, the extrudates with more fat. L and P exhibited less lipid oxidation than B. This difference was not associated with product fat content or fatty acid composition; L and P contained more fat than B and the fat in P was more polyunsaturated.
CONSUMER EVALUATION OF PORK APPEARANCE WITH DIFFERING PHYSIOLOGICAL AND PACKAGING CONDITIONS
Authors: BREWER M.S. , LAN H.‐Y. , McKEITH F.K.
Published: May 2007

Consumers (n = 116) evaluated color (pink intensity), appearance (wet/dry), overall acceptability and purchase intent of normal, PSE and DFD pork loin slices in PVC and in vacuum packages. Packaging x muscle condition affected (p < 0.05) appearance, overall acceptability and consumer purchase intent of pork slices. Color differences were perceptible to consumers between packaging treatments. PVC‐packaged pork was pinker than vacuum‐packaged pork. Vacuum‐packaged, PSE pork appeared drier than PVC‐packaged PSE pork. Normal pork was more acceptable than PSE pork regardless of packaging. DFD pork acceptability was not different from that of normal pork when vacuum packaged. In general purchase intent paralleled consumer evaluation of overall acceptability. Instrumental color data and pH for samples evaluated are also presented.
AGING AND COOKING EFFECTS ON SENSORY TRAITS OF PORK FROM PIGS OF DIFFERENT BREED LINES
Authors: ELLIS M. , BREWER M.S. , SUTTON D.S. , LAN H.‐Y. , JOHNSON R.C. , MCKEITH F.K.
Published: May 2007

The effects of postmortem aging time (2, 9, and 16 days) and endpoint cooking temperature (60, 70, and 80C) on the eating characteristics of pork longissimus (LD) muscle were evaluated. Gilts (n=60) were from 4 different commercial hybrid genotypes (15 pigs/genotype) selected to produce a range of intramuscular fat. Results suggest that LD muscle from genotype 2, which was selected for its propensity to increase marbling had higher intramuscular fat content, tenderness and juiciness scores than that from the other genotypes (P < 0.05). Increasing aging time from 2 to 16 days increased sensory juiciness and tenderness, and decreased instrumental shear force and cooking loss (P < 0.05). Aging for nine days decreased shear force (P < 0.05) but had no effect on tenderness and juiciness scores and cooking loss when compared to 2 days aging. Increasing endpoint temperature increased cooking loss and shear force, and decreased tenderness (P < 0.05) and juiciness.
PRESLAUGHTER STRESSORS EFFECTS ON PORK: A REVIEW
Authors: FAUCITANO L.
Published: May 2007

Slaughter pigs are currently subjected to a number of handling practices from the moment that they are in their home‐cage until they are stunned at slaughter. These practices include removal from the home‐cage, transport, mixing with unfamiliar conspecifics often leading to aggressive interactions, exposure to novel environments and interactions with humans. The pigs' behavioral and physiological responses to these handling procedures indicate that many of these practices are adversive to pigs and that animal well‐being is impaired. To maintain pigs in good condition up to the stunning point, some recommendations arising from recent investigations can be given. The practice of regrouping unfamiliar pigs should be avoided, loading should be improved by the utilization of hydraulic lifts and handling pigs could be eased by taking into account the behavioral and physiological needs of pigs.
A RESEARCH NOTE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS
Authors: MARRIOTT N.G. , WANG H. , CLAUS J.R. , GRAHAM P.P.
Published: May 2007

Restructured pork chops were manufactured from the lean tissue of dressed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L*, a*, b* values, visual traits, sensory traits, shear force, pH, and percentage of moisture, fat, protein, protein solubility, and cooking loss. The CM samples were lighter colored (P<0.05), exhibited less (P<0.05) flavor intensity, had a higher (P<0.05) pH, and sustained less (P<0.05) cooking loss. No differences (P>0.05) between the CM and C samples were found in juiciness, tenderness, Warner‐Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee‐Kramer shear force values. Results confirm that sow meat can be lightened without adversely affecting functional properties and taste attributes of restructured pork chops.
EARLY POSTMORTEM SKELETAL ALTERATIONS EFFECT ON SARCOMERE LENGTH, MYOFIBRILLAR FRAGMENTATION, AND MUSCLE TENDERNESS OF BEEF FROM LIGHT‐WEIGHT, BRANGUS HEIFERS
Authors: BEATY S.L. , APPLE J.K. , RAKES L.K. , KREIDER D.L.
Published: May 2007

Approximately 2 h after exsanguination, two skeletal cuts (TC) were made on randomly selected sides from 13 light‐weight, Brangus heifers; companion sides served as untreated controls (C). After a 24‐h chill period, four muscles (Longissimus muscle from the IMPS#112A ribeye roll, LT, and from the IMPS#180 strip loin, LL; Biceps femoris, BF; Semitendinosus, ST; and Semimembranosus, SM) were excised from each side, vacuum‐packaged, and aged for 7 days. Five 2.54‐cm thick steaks were cut from each of the muscles to determine the effectiveness of the TC treatment on sarcomere length (SL), myofibrillar fragmentation index (MFI) and cooked beef tenderness. The LT and LL steaks from TC‐carcasses had longer (P < 0.05) sarcomeres, and the TC treatment decreased (P < 0.05) Warner‐Bratzler shear (WBS) force values for the LT and LL by 35.8 and 33.2%, respectively. Moreover, SL of the muscles from the round were also increased (P < 0.05) by the TC procedure, but WBS force values were not different (P > 0.05) from C. Muscles from the TC sides had similar (P > 0.05) MFI values to those from control sides. This study demonstrated that the TC procedure, when applied 2 h postmortem, can effectively improve cooked beef tenderness of the Longissimus muscle.
PROCESSING PARAMETER EFFECTS ON SENSORY AND INSTRUMENTAL TEXTURE CHARACTERISTICS OF REDUCED‐FAT GROUND BEEF PATTIES
Authors: ROTH D.M. , MCKEITH F.K. , BREWER M.S.
Published: May 2007

Effects of fat content (8 or 24%), processing temperature (–2, 1, 4C), plate size (2, 5, 5 mm), mixing time (3, 5, 8 min), and patty formation pressure (50, 100, or 150 kg) on characteristics of low‐fat ground beef patties were evaluated. Reduced fat patties required less force to break when ground at –2C (2 mm plate) than when ground at 4C. Rubberiness increased as plate size increased. Rubbery scores were lowest at 4C/2 mm plate. Reduced‐fat patties had lower cook losses. Increasing grinding temperature from –2 to 4C decreased break force, Kramer shear and cohesive texture. Break force was highest for patties mixed 8 min at –2C. Patty forming pressure affected breaking strength, cohesiveness, and cook loss. Production of reduced‐fat ground beef patties by grinding through a 2mm plate at 4C, mixing for 2 min and forming patties at 150 kg pressure minimized rubbery texture and instrumental measures of patty hardness.
PALATABILITY STUDIES AS INFLUENCED BY CONSUMER DEMOGRAPHICS AND CHEVON CHARACTERISTICS
Authors: DAWKINS N.L. , MCMILLIN K.W. , PHELPS O. , GEBRELUL S. , BEYER A.J. , HOWARD A.
Published: May 2007

Chevon is utilized as a major meat source in many parts of the world but is consumed mostly by certain ethnic populations (Hispanics, Arabs, Indians, Pakistanis and groups from the West Indies and Africa) in the U.S. The sensory attributes of chevon from goats of different ages, weights, sex and body conformation were evaluated by a consumer panel with previous chevon consumption experiences. Tenderness scores were not affected (p> 0.05) by panelist age, sex or ethnic grouping. Income and education influenced perception of tenderness and flavor (p< 0.05). Flavor was affected (p< 0.05) by age (kid or yearling) of male goats while acceptability was affected by live weight classification (p< 0.05). Chevon was moderately accepted by a majority of the panelists.
ULTRA‐RAPID CHILLING: CHILLING RATE EFFECTS ON THE APPEARANCE OF LAMB CARCASSES AND TENDERNESS OF LAMB CHOPS
Authors: REDMOND G.A. , McGEEHIN B. , SHERIDAN J.J. , BUTLER F.
Published: May 2007

The effects of different chilling rates on the visual attributes of lamb carcasses and the tenderness of lamb chops were investigated. Carcasses (n=72) were chilled at ‐20C, ‐10C, ‐4C or + 4C. After chilling all carcasses were stored at +4C for up to 8 days. Samples were taken at 2, 6 and 9 days postmortem for sarcomere length, Warner‐Bratzler shear force and sensory analysis. Carcasses were visually appraised at 2, 6 and 9 days postmortem for fat color, flank color, visible vein color, wetness and overall acceptability. Carcasses chilled at ‐20C had significantly higher Warner‐Bratzler shear force values than the other chilling treatments at 2 and 6 days but not at 9 days postmortem. No difference (P> 0.05) was found in Warner‐Bratzler shear force or sensory tenderness between any of the treatments by 9 days postmortem. Carcasses did not differ (P>0.05) in fat color, flank color or overall acceptability at any stage postmortem. Carcasses chilled at ‐20C had slightly darker (P< 0.05) vein color at 2 days postmortem but this was not evident by 6 days postmortem. Carcasses that were chilled at ‐20C had significantly lower evaporative weight losses than carcasses in any of the other treatments. Rapid chilling did not adversely affect the tenderness of lamb chops or appearance of lamb carcasses at 9 days postmortem compared with conventional chilling.
NUTRITIONAL QUALITY OF SURIMI POWDER FROM THREADFIN BREAM
Authors: HUDA N. , ABDULLAH A. , BABJI A. S.
Published: May 2007

Threadfin bream (Nemipterus japonicus) surimi was dried to produce surimi powder with a moisture content of about 5%. The surimi powder contained 72% protein and 20% carbohydrate. Although the protein content was lower than for dried fish flesh, the nutritional quality of surimi powder was higher than for dried fish flesh and casein. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility and true digestibility of surimi powder were 3.42, 5.37, 92.1 and 95.3, respectively, while for fish flesh they were 3.21, 5.20, 90.7 and 94.4, respectively. Freeze‐dried surimi powder had superior nutritional properties compared to oven‐dried method.
SENSORY AND MICROBIAL ATTRIBUTES OF A DEHYDRATED PORK PRODUCT (SHREDDED PORK)1
Authors: LI C.T. , OCKERMAN H.W. , MARRIOTT N.G.
Published: May 2007

Dehydration is an effective method to preserve meat. Fresh (4C) and frozen (‐18C) pork shoulders were processed by two dehydration methods through adding two variable fat levels (2% and 12%). Results indicated that the pH values (6.33) and TBA values (0.63 μg/g) of the dehydrated pork didn't change significantly during 7 weeks of storage at room temperature (27C). On a 9‐point scale, sensory scores (rancidity and overall acceptance, etc.) did not change (p > 0.05) during storage. The CFUs/g for both bacteria and molds were low (TPC < 200 CFU/g; mold counts < 30 CFU/g). Shredded pork has a stable shelf‐life, and it has potential as a popular meat snack or an ingredient in food mixtures.
THE EFFECT OF VITAMIN‐MINERAL NUTRITIONAL MODULATION ON THE PORK QUALITY OF HALOTHANE CARRIERS1
Authors: HAMMAN L.L. , GENTRY J.G. , RAMSEY C.B. , MCGLONE J.J. , MILLER M.F.
Published: May 2007

Effects of vitamin/mineral nutritional modulation, preslaughter stress, and hot‐fat trimming (HFT) on traits of 60 market hogs carrying one mutated copy of the halothane gene were determined. Both supplemented treatments resulted in more backfat over the longissimus muscle (P < 0.05) and darker Hunter L* values for the semimembranosus muscle (P < 0.05). Purge from the vacuum‐packaged loin sections during 7 days of storage at 2C was reduced. Supplemented treatments had lower Hunter L* readings for the semimembranosus muscle (P < 0.05). Treatments did not affect muscle palatability. Shelf‐life, water holding capacity and color of muscle was improved in chops from supplemented pigs (P < 0.05). HFT and transporting pigs for an additional 2 h did not affect meat quality. This study demonstrated advantages for improving pork muscle quality from pigs fed the vitamin/mineral supplement for at least 4 weeks before slaughter of market pigs monomutant for the halothane gene.
RAW MATERIAL pH, PUMP LEVEL AND PUMP COMPOSITION ON QUALITY CHARACTERISTICS OF PORK
Authors: BRASHEAR G. , BREWER M.S. , MEISINGER D. , MCKEITH F.K.
Published: May 2007

ABTRACT

Boneless, paired pork loins (n=120) were selected based on pH at 14 h postmortem. Ultimate pH, drip loss, instrumental color (L*, a*, and b* values), and proximate analysis were determined prior to pumping. Paired loins were cut into four sections and pumped to 100%, 106%, 112% or 118% of original weight to result in a product containing 0.4% sodium tripolyphosphate (STP) for Experiment 1 (Exp. 1) and 0.4% STP plus 0.4% salt for Experiment 2 (Exp. 2). In Exp. I, additional pump level increased (P<0.05) vacuum package purge. Higher raw materials pH reduced purge. A pump level x pH interaction (P<0.05) occurred for cook loss at 70C. In Exp. 2, increased raw materials pH reduced (P<0.05) purge loss and resulted in juicier, more tender pork. Pumped pork had higher (P<0.05) tenderness, juiciness, and saltiness scores than controls.
DEVELOPMENT of DNA PROBES SPECIFIC FOR CAMPYLOBACTER JEJUNI1
Authors: WANG RONG‐FU , SLAVIK MICHAEL F. , CAO WEI‐WEN , BLORE P.J.
Published: May 2007

DNA probes specific for Campylobacter jejuni have been developed. A genomic library of C. jejuni was constructed and screened with 32P‐labeled genomic DNA from C. jejuni and C. coli by colony hybridization. Several clones that reacted only with C. jejuni but not with C. coli were selected. Two DNA inserts (1.5 kb and 0.8 kb) were isolated from the positive clones. A modified Southern hybridization technique indicated that these two 32P‐labeled DNA inserts were specific for C. jejuni. the 1.5 kb DNA insert was partly sequenced, and a 19 base oligomer probe was selected from the sequences. Southern hybridization indicated that the oligomer probe hybridized with DNA from all seven strains of C. jejuni tested bus did not hybridize with DNA from four strains of C. coli, one strain of C. fetus and C. laridis, or 11 other bacterial species tested.
RECOVERY and SPECIATION of LISTERIA FROM RAW and COOKED MEAT and POULTRY PRODUCTS
Authors: BAILEY J.S. , PRATT M.D. , BLANK D.A. , MANIS L.E. , SOTO O.A. , WHITE P.A.
Published: May 2007

Recovery of Listeria from raw and cooked meat products was compared using Fraser broth (FB) enrichment incubated at 30 and 35C for 24 and 48 h. the Micro‐ID Listeria test strip for biochemical characterization of Listeria was also compared with conventional tests. Listeria spp. were recovered from 33, 47, and 20 of the raw chicken, raw beef and cooked meat products, respectively. No false‐negative reactions were observed and more total Listeria‐positive samples were found using FB incubated for 48 h compared with 24 h. Samples incubated at 35C had fewer false negative tubes than those incubated at 30C. More false‐positive FB tubes were observed after 48 h than after 24 h incubation. Over half of the cooked samples did not hydrolyze the esculin and turn the tubes black, and therefore did not have to be streaked onto selective plates. However, with raw chicken or beef because of the large number of false‐positive FB tubes, almost all tubes had to be streaked onto selective plates and very little advantage was gained from using the FB. the Micro‐ID Listeria test kit gave a 100% correlation with conventional biochemical reactions for pure cultures of Listeria isolated from the three categories of meat products in this study. When used in conjunction with hemolysis plates and CAMP reactions, this test identifies species of Listeria isolates within 24 h of visible colony formation.
EFFECT of OXYRASE ON GROWTH of SALMONELLA spp. and LISTERIA MONOCYTOGENES IN the “UNIVERSAL PREENRICHMENT MEDIUM”
Authors: NIROOMAND FAHIMEH , FUNG DANIEL Y.C.
Published: May 2007

The importance of Salmonella and Listeria monocytogenes in food safety is well‐known. Recovery of these organisms is usually done in different types of enrichment broths. Recently Bailey and Cox (1992) reported the development of a “Universal Preenrichment Medium” capable of recovering both Salmonella and Listeria monocytogenes, thus eliminating the need of using two broths to enrich these important foodborne pathogens. In our laboratory we have ascertained that Oxyrase, an oxygen scavenger, is able to allow the rapid growth of Listeria monocytogenes and other Listeria spp. (Yu and Fung 1991a) as well as other facultative anaerobic foodborne pathogens (Yu and Fung 1991b). It seems reasonable that Oxyrase will be able to stimulate growth of Salmonella spp. and Listeria monocytogenes in the “Universal Preenrichment Medium.” the purpose of this investigation was to ascertain the stimulatory capability of Oxyrase on Salmonella spp. and Listeria monocytogenes in the “Universal Preenrichment Medium.”
DETECTION OF LISTERIA IN FOOD AND ENVIRONMENTAL SAMPLES BY IMMUNOMAGNETIC BEAD CAPTURE AND BY CULTURAL METHODS
Authors: JACKSON BARBARA J. , BROOKINS ALISA M. , TETREAULT DONNA , COSTELLO KATHERINE
Published: May 2007

Detection of Listeria by capture on antibody‐coated magnetic beads has been shown to decrease test time and improve sensitivity, relative to cultural methods, in a study of spiked environmental samples (Mitchell et al. 1993). In this study, immunomagnetic capture was compared to standard cultural methods for detection of Listeria in a broad range of spiked and naturally contaminated food and environmental samples. Immunomagnetic capture was at least as sensitive as cultural methods for detection of Listeria in seafood, meats, dairy foods, and environmental samples. It was possible to determine the number of Listeria present in a sample, because immunomagnetic capture was carried out directly from the sample, without enrichment. These quantitative results were produced within 24 h, while cultural methods required 6–14 days to produce a qualitative result. Immunomagnetic capture was thus more rapid and as sensitive as standard cultural methods for detection of Listeria in the food and environmental samples tested.
COMPARISON OF MIKROCLAVETM STERILIZATION SYSTEM AND CONVENTIONAL AUTOCLAVING FOR THE STERILIZATION OF MICROBIOLOGICAL MEDIA 1
Authors: CHUANG KENNY F. , FUNG DANIEL Y.C.
Published: May 2007

The viable cell count performance of nutrient agar prepared by the MikroClaveTM sterilization system MSS‐500 was evaluated using Escherichia coli 0157:H7, Salmonella typhimurium, and Yersinia enterocolitica with conventionally autoclaved media as a comparison. No significant difference was found between agar prepared by the two methods. The MikroClaveTM was able to sterilize common bacteriological media such as Eosin Methylene Blue (EMB) agar, nutrient agar, Yeast and Mold (YM) agar, lactose broth, nutrient broth, and Yeast and Mold (YM) broth.
USE OF MULTIPLE PLASMID‐ASSOCIATED VIRULENCE DETERMINANTS FOR IDENTIFICATION OF PATHOGENIC YERSINIA ENTEROCOLITICA1
Authors: BHADURI SAUMYA
Published: May 2007

The detection of cold‐tolerant plasmid‐bearing pathogenic strains of Yersinia enterocolitica depends on the expression of various plasmid‐associated phenotypic properties. In this study, low calcium Congo red agarose medium was used as a single multiple test medium to identify pathogenic serotypes of Y. enterocolitica or to indicate the pathogenic potential of individual strains. The assay is based on Congo red uptake, crystal violet binding, low calcium response and hydrophobicity. In general, the efficiency and reliability of this medium was found to be better than existing dye binding techniques for detecting virulent Y. enterocolitica strains.
MEMBRANE FILTRATION IMMUNOSTAINING TECHNIQUE FOR DETECTION AND QUANTITATION OF ENTEROTOXIGENIC CLOSTRIDIUM PERFRINGENS IN PRECOOKED BEEF 1
Authors: BAEZ LUIS A. , JUNEJA VIJAY K.
Published: May 2007

A membrane filtration‐immunostaining technique was developed for detection and direct enumeration of enterotoxigenic Clostridium perfringens in beef. The procedure combined a microcolony technique with an indirect alkaline phosphatase conjugated antibody visualization system. Precooked ground beef samples containing enterotoxigenic C. perfringens cells were diluted in phosphate buffered saline containing 0.1% Tween 80 and filtered through a 0.45 μm cellulose nitrate filter. The membranes were placed onto the surface of solid Duncan and Strong medium and incubated anaerobically for 4–18 h at 37C. The membranes were sequentially overlaid with C. perfringens anti‐enterotoxin and an alkaline phosphatase conjugated antibody resulting in a chromogenic reaction that enabled detection and enumeration. The membrane immunostaining technique proved to be sensitive enough to detect as low as 2 CFU/g of enterotoxigenic C. perfringens.
DETECTION OF BOTULINAL TOXIN GENES: TYPES A AND E OR B AND F USING THE MULTIPLEX POLYMERASE CHAIN REACTION
Authors: FERREIRA JOSEPH L. , HAMDY MOSTAFA K.
Published: May 2007

Multiple primer sets were combined with the polymerase chain reaction (PCR) and examined for use in the amplification of toxin gene fragments from four Clostridium botulinum types (A, B, E, and F). Vegetative cells obtained from overnight cultures were used directly in the PCR analyses without purification of chromosomal DNA. Gene fragments were amplified from the different botulinal toxin genes that code for types A, B, E and F toxins using a single PCR protocol. Toxin gene fragments were amplified from types B and F toxigenic organisms using the PCR and specific primer sets for these types in a single PCR tube. Type A and E toxin genes were also examined using type A and E specific primers in a separate PCR tube. The PCR‐amplified products were separated by electrophoresis on agarose gels containing ethidium bromide. The identity of the PCR products were confirmed by DNA hybridization using type specific probes. We conclude that this method is useful for the rapid and direct identification of toxigenic botulinal organisms that code for the toxin types A, B, E, or F.
EFFECT OF DYES ON THE GROWTH OF FOOD MOLDS1
Authors: THAKUR R.A. HART , FUNG D.Y.C.
Published: May 2007

Organic dyes were incorporated in potato dextrose agar individually at various concentrations (1:1000, 1:1,000, and 1:10,000) to test their effects on growth of 43 food‐related molds (e.g., Aspergillus spp. Botrytis spp., Fusarium spp., Penicillium spp., and Rhizopus spp.). Of 43 dyes tested, basic dyes were more inhibitory than acid or nonionic dyes at a given concentration. Basic violet 3 and Basic violet 4 showed potential application for selective isolation of specific food‐mold genera (Aspergillus spp. and/or Penicillium spp). Some dyes (e.g., Acid red 266 and Basic violet 14) contributed their characteristic color to nonpigmented colonies, which helps colony counting.
BIOLUMINESCENCE AND THE FOOD INDUSTRY
Authors: GRIFFITHS MANSEL W.
Published: May 2007

Bioluminescence has gained acceptance as a rapid technique for quickly assessing the cleanliness of food contact surfaces, and a variety of commercial systems are available. However, with advances in reagents and instrumentation and knowledge of the genetics of the light reaction, the potential of bioluminescence as a tool in food microbiology is only now beginning to be realized. This short review outlines the areas where this technology may have application in the future.
INFLUENCE OF GLUCOSE OXIDASE ON THE GROWTH OF ESCHERICHIA COLI 0157:H7, LISTERIA MONOCYTOGENES, AND SALMONELLA TYPHIMURIUM IN UNIVERSAL PREENRICHMENT BROTH
Authors: BOHRA L.K. , PHEBUS R.K. , KASTNER C.L.
Published: May 2007

Glucose oxidase (GO), a food‐grade enzyme, was compared with OxyraseTM oxygen reducing membrane fraction in Universal Preenrichment Broth (UPB) for enhancement of the growth of the facultatively anaerobic pathogens Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes Scott A. Oxidation‐reduction potential (ORP) and pH changes in UPB following the addition of GO (4 units/ml) or OxyraseTM (0.5 units/ml) were measured. Microbial growth was evaluated at 0, 3, 6, 18, and 24 h of incubation using spiral plating. Nonenzyme supplemented UPB served as the control. OxyraseTM provided a higher oxygen scavenging action in terms of ORP decrease during the initial 6 h of incubation. However, no difference occurred in Eh between OxyraseTM and GO by 18 h, with both enzyme systems effectively reducing the Eh compared to that of the control. A 1.0 pH unit reduction was observed in GO‐supplemented UPB after 18 h, indicating production of gluconic acid. The pH decrease in OxyraseTM ‐ supplemented media was 0.2 units. By 6 h, the E. coli O157:H7 population was enhanced by 0.6 and 1.4 log CFU/ml in OxyraseTM ‐supplemented media, compared to the control and GO‐supplemented media, respectively. By 18 h, 0.4 and 0.9 log CFU/ml growth enhancements of the E. coli O157:H7 populations were seen in GO‐ and OxyraseTM ‐supplemented media, respectively, compared to the control. By the end of 18 h, counts of S. typhimurium and L. monocytogenes increased by 0.6 and 0.2 log units, respectively, in GO‐supplemented media compared to the control.
DEVELOPMENT OF AN INDIRECT WHOLE CELL ELISA FOR THE RAPID IDENTIFICATION OF SALMONELLA1
Authors: TSANG RAYMOND S.W. , NIELSEN KLAUS H. , JOHNSON WENDY M.
Published: May 2007

Conventional schemes used for identification of Salmonella involve both biochemical and serological testing which may require up to a week to perform, especially when identifying atypical strains. We report here a simple indirect whole cell ELISA test which uses a murine hybridoma monoclonal antibody M105 for the rapid identification of Salmonella. Two hundred and eight strains of 89 different serotypes of Salmonella from 6 different subspecies involving 26 O serogroups were all correctly identified by the ELISA test. Three Citrobacter freundii and four Escherichia coli isolates submitted to the National Laboratory for Enteric Pathogens as suspected Salmonella cultures tested negative by indirect whole cell ELISA.
PRODUCTION AND WESTERN BLOT CHARACTERIZATION OF MONOCLONAL ANTIBODIES SPECIFIC FOR CAMPYLOBACTER JEJUNI AND CAMPYLOBACTER COLI
Authors: BROOKS B.W. , ROBERTSON R.H. , HENNING D. , GARCIA M.M.
Published: May 2007

Reference strains of the Lior serogroups of Campylobacter jejuni and C. coli most frequently encountered in human infections were examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) and western blotting. Seven components appeared to be common to all strains. Purified components were obtained from one strain by electrophoretic separation and elution from preparative SDS‐PAGE gels. The purified components were used to immunize BALB/c mice for monoclonal antibody production and to screen hybridoma tissue culture supernatants for specific antibody by enzyme immunoassay. Antibodies from selected hybridomas were characterized on western blots of C. jejuni, C. coli, C. fetus, Salmonella typhimurium, Proteus vulgaris, Citrobacter diversus and Escherichia coli whole cell lysates. At least nine of the monoclonal antibodies appeared to be specific for C. jejuni and C. coli and thus may be useful in tests for the rapid detection of these organisms in foods and other specimens.
RAPID METHODS FOR ASSESSING MICROBIOLOGICAL QUALITY OF FOODS
Authors: GRIFFITHS MANSEL W.
Published: May 2007

Over the last four decades, many novel methods for the detection and enumeration of microorganisms in foods have been developed. This article briefly reviews some of these and discusses some of their applications.
DEVELOPMENTS IN PLATING METHODOLOGY FOR FOOD MICROBIOLOGISTS
Authors: GRIFFITHS MANSEL W.
Published: May 2007

In order to simplify plate count procedures used in the food industry, a number of strategies has been adopted. The preparation and handling of media have been simplified with the advent of bench top sterilizers and automated plate pourers. Inoculation of plates using spiral platers have decreased the need for dilutions and special devices have been developed to make plate counts easier. Plates can be counted automatically using image analysis instrumentation and, in some instances, results can be obtained faster by the adoption of modified incubation conditions.