bluuebunny/crossref_metadata_2025 huggingface dataset:
A Prospective Comparison of Four Antihypertensive Agents in Daily Clinical Practice
Authors: Campo C. , Segura J. , Fernández M.L. , Guerrero L. , Christiansen Helle , Ruilope L.M.
Published: May 2007

Clinical trials for comparison of antihypertensive agents seem to greatly differ from clinical practice. One limitation of clinical trials is the absence of a random distribution of target organ damage that can determine differences in the response to a given therapy. This study was designed to evaluate, within the conditions of daily clinical practice, the capacity of four different antihypertensive drugs to control blood pressure in essential hypertensive patients randomly distributed according to an assessment of target organ damage. A group of 200 mild essential hypertensives (44.4±12.5 years old; 50.3% male) sent to our unit for routine evaluation and therapy of their hypertension were included in the study. They were randomly allocated to four different therapeutic agents (atenolol, lisinopril, nisoldipine, or losartan). There were 50 patients in each group. After a 4‐week washout of previous antihypertensive therapy, or without it if previously untreated (43 %), patients received one of the four medications in an open fashion. A random distribution was performed for sex, age, and the presence of target organ damage, including left ventricular hypertrophy determined by echocardiography, alterations (plaque or thickening) on carotid Doppler ultrasonograms, and/or the presence of microalbuminuria (>30 mg/24 h). Efficacy and tolerability were evaluated after 12 weeks of therapy. Left ventricular hypertrophy was detected in 32% of patients, diastolic dysfunction in 30.1%, and systolic dysfunction in 1.9%. Carotid plaques were detected in 41.5% of subjects, but only 10.4% had more than one plaque. Medial/intimal thickness of >1.00 mm was present in 41.5% of patients. Finally, 27% exhibited microalbuminuria. The expected correlations among the different components of target organ damage were found. After 12 weeks of therapy, blood pressure reductions were similar in all groups, and the expected goal of control (diastolic pressure of <90 mm Hg) was attained in 64.6% of atenolol patients, 68.8% on lisinopril, 62.2% on nisoldipine, and 60.8% on losartan. No severe adverse events were observed, and the withdrawal rates were 20% with atenolol, 10% with lisinopril and nisoldipine, and 8% with losartan. In conclusion, the four antihypertensive agents showed equal antihypertensive efficacy in patients with a similar degree of target organ damage. The β blocker exhibited the lowest tolerability. These results are in agreement with those obtained in prospective clinical trials.
The Role of Home Blood Pressure Monitoring in Hypertension Control
Authors: Kaufman Judy Possidente , Roberts Sandra Ongaro
Published: May 2007

Hypertension is estimated to affect as many as 50 million adults in the United States. Despite nationally developed, evidence‐based guidelines for care and the availability of numerous effective medications for the treatment of hypertension, control rates for this condition remain very low. Only 21%–27% of diagnosed patients in the United States are controlled to blood pressure levels of <140/90 mm Hg. 1 Factors contributing to the poor hypertension control rate include adherence issues, variation in provider practice patterns, and the lack of a systematic approach to tracking and maintaining blood pressure control. Home monitoring combined with systematic treatment and follow‐up by skilled health care professionals can have a positive impact in all three of these areas.
Beyond the Usual Strategies for Blood Pressure Reduction: Therapeutic Considerations and Combination Therapies
Authors: Giles Thomas D. , Sander Gary E.
Published: May 2007

Rapidly accumulating clinical data have repeatedly demonstrated not only the critical importance of even small increases in blood pressure as a pathophysiologic factor in the development of cardiovascular disease, particularly in individuals with diabetes mellitus, but also the therapeutic necessity of more aggressive blood pressure reduction and the achievement of progressively lower blood pressure targets in reducing cardiovascular event rates. JNC VI has defined optimal blood pressure as ≤120/80 mm Hg, and Stage 1 hypertension as ≥140/80 mm Hg. Target blood pressures are now ≤130/80 mm Hg in patients with diabetes and <125/75 mm Hg for patients with hypertensive renal disease with proteinuria of>1 gm/24 hours. Achieving such target pressures is increasingly difficult, particularly in diabetic patients with chronic renal disease, who require complex multidrug antihypertensive regimens. This review attempts to provide some suggestions for constructing such antihypertensive regimens, and provides considerations for the appropriate use of diuretics and the most effective drug combinations. Factors potentially contributing to drug resistant hypertension include such problems as failure to maximize drug dosing, suboptimal diuretic use, noncompliance, and possible confounding effects of such concomitant medications as nonsteroidal and anti‐inflammatory drugs or decongestants. The issues underlying drug‐resistant hypertension are listed, together with strategies for overcoming this problem.
The African American Study of Kidney Disease and Hypertension (AASK): New Findings
Authors: Sica Domenic A. , Douglas Janice G.
Published: May 2007

In September, 2000, the National Institute of Diabetes and Digestive and Kidney Diseases of the National Institutes of Health called an early halt to the amlodipine arm of the African American Study of Kidney Disease and Hypertension (AASK) trial after careful deliberation by an independent data and safety monitoring board. An interim analysis of the AASK at 3 years revealed a renoprotective effect of the angiotensin‐converting enzyme inhibitor ramipril as compared to the dihydropyridine calcium channel blocker (DHP‐CCB) amlodipine in patients with mild to moderate renal insufficiency. This differential effect was independent of the blood pressure levels reached and was evident in both proteinuric and non‐proteinuric patients with hypertensive nephrosclerosis. The AASK trial data suggest that DHP‐CCBs should be used cautiously in the presence of mild to moderate renal insufficiency. Judgment should be reserved for the use of other CCBs, such as verapamil or diltiazem, since these are fundamentally different CCBs with the potential for a different impact on hypertensive nephrosclerosis. The blinded observation period for AASK will be completed at the end of September, 2001, at which time additional, clinically useful information is expected to become available.
Low Birth Weight Contributes to the Excess Prevalence of End‐Stage Renal Disease in African Americans
Authors: Lackland Daniel T. , Egan Brent M. , Fan Z. Joyce , Syddall Holly E.
Published: May 2007

The risk of hypertension and related target organ damage is much greater in African Americans than in Caucasians. The risk of hypertensive end‐stage renal disease is approximately five‐fold higher in African Americans. Many studies have shown that low birth weight is strongly associated with increased risk of hypertension, stroke, and myocardial infarction. However, until recently the relationship between birth weight and hypertension‐related diseases was not clearly established in African Americans. Moreover, it was also unclear if low birth weight in humans heightened the risk for end‐stage renal disease. This is a critical gap in the literature, since low birth weight occurs at twice the rate in African Americans as among Caucasians. We identified a significant relationship between end‐stage renal disease and low birth weight in both African Americans and Caucasians. Given the higher rates of low birth weight in African Americans, differences in fetal development may, therefore, contribute to the racial disparity in end‐stage renal disease. Continued study of the biological factors linking early development with later risk of hypertension‐related diseases is important and may shed light on racial disparities in health outcomes.
Hypertension in the Elderly: A Review of the Importance of Systolic Blood Pressure Elevation
Authors: Basile Jan
Published: May 2007

The elderly, those 65 years of age and older, will account for 20% of the population by the year 2040. Hypertension affects more than one half of the elderly and its prevalence continues to increase with age. The presence of hypertension confers an increased risk of stroke, congestive heart failure, coronary heart disease, end‐stage renal disease, and death. Although both diastolic and systolic blood pressure elevations are independently associated with increased cardiovascular risk in the younger individual, as vascular compliance becomes reduced at age 60, an increasing systolic blood pressure and lower diastolic blood pressure (or wider pulse pressure) increase cardiovascular risk in the elderly. Isolated systolic hypertension is the most common form of hypertension seen in the elderly. Lifestyle modification, including weight loss and salt restriction, reduces blood pressure, and may decrease the need for pharmacologic therapy. When the systolic blood pressure is 160 mm Hg or more and the diastolic blood pressure is <90 mm Hg, the initial use of a diureticbased or calcium channel blocker‐based regimen improves outcome. Alpha blocker therapy should not be used as initial monotherapy. Most elderly hypertensives will require two to three drugs to achieve the present blood pressure goal of <140 mm Hg. Caution should be exercised when lowering diastolic pressure to <55 mm Hg in those with isolated systolic hypertension. Although side effects of therapy are no more likely to occur in the elderly than in the younger individual with hypertension, blood pressure reduction should be accomplished gradually.
Physician Practice Patterns in the Treatment of Isolated Systolic Hypertension in a Primary Care Setting
Authors: Borenstein Jeff , Whyte Joanna L. , Badamgarav Enkhe , Vogel Delia , Deutsch Stephen , Weingarten Scott , Lapuerta Pablo
Published: May 2007

The authors evaluated the treatment of isolated systolic hypertension based on medical record review of charts between 1998 and 1999 in a multispecialty physician practice group. Two age‐stratified random samples of ambulatory medical records were examined (393 patients aged ≥65 years and 251 patients aged 50–64 years). The samples corresponded to the practices of 35 primary care physicians who were surveyed about their hypertension care. Isolated systolic hypertension was defined as systolic blood pressure ≥140 mm Hg and diastolic blood pressure <90 mm Hg. Results showed that isolated systolic hypertension represented 76% and 45% of uncontrolled blood pressure in the older and middle‐aged samples, respectively. Isolated systolic hypertension was often undiagnosed and untreated. Physicians reported treatment thresholds and goals that were significantly less aggressive for their patients ≥65 years of age. Physician awareness and treatment of isolated systolic hypertension have not yet caught up with consensus guidelines, and older patients may be affected most by this gap.
Moderate Sodium Restriction Enhances the Pressor Response to Hyperlipidemia in Obese, Hypertensive Patients
Authors: Lopes Heno F. , Stojiljkovic Milos P. , Zhang Da , Goodfriend Theodore L. , Egan Brent M.
Published: May 2007

The effect of dietary sodium restriction on insulin, lipids, and blood pressure has been controversial. Evidence suggests that adverse short‐term effects in response to very low‐salt diets do not persist long‐term with modest sodium restriction. In this study, the effects of modest dietary sodium restriction (60 and 120 mmol sodium) were measured for 3 weeks in 12 lean normotensives and 10 obese hypertensives. Blood pressure, plasma lipids, and the pressor response to an infusion of Intralipid and heparin were obtained. In contrast to previous reports concerning very low‐salt diets, obese hypertensives did not manifest a pressor response or an adverse lipid effect with moderate salt restriction. Obese hypertensives were not more salt‐sensitive than lean normotensives and did not manifest a different hemodynamic response to 4‐hour infusion of Intralipid and heparin while on the 120‐mmol/day salt diet. During the 60‐mmol/day salt diet, however, plasma triglycerides increased more in obese than in lean volunteers during the Intralipid and heparin infusion (398±38 vs. 264±18 mg/dL; p<0.05), and there were greater increases in mean blood pressure (12±2 vs. 7±2 mm Hg; p<0.05) and systemic vascular resistance (111±38 vs. −25±44 dyne.sec cm—5) as well as a larger decrease in small artery compliance (−2.5±0.6 vs. −0.4±0.6 mL/mm Hg × 100; p<0.05). These data suggest that modest dietary sodium restriction in obese hypertensives does not adversely affect baseline blood pressure or lipids, but it does magnify their adverse lipid and hemodynamic response to fat loading.
A Chronotherapeutic Approach to Effective Blood Pressure Management
Authors: Meredith Peter A.
Published: May 2007

The major randomized trials in hypertension have unequivocally demonstrated the benefits of treatment. None of these trials have sought to address the issue of the potential superiority of 24‐hour blood pressure control. However, there is a volume of epidemiologic evidence to suggest that prevention of target organ damage requires the sustained reduction of blood pressure throughout the full 24‐hour period between doses. Historically, some antihypertensive drugs have been approved for use at high doses to achieve apparent blood pressure control at the end of the once‐daily dosing interval. This approach is flawed; attention is focused on this single time point at the end of the dosing interval, without due regard to the antihypertensive response during the rest of the dosing interval. Subsequently, guidelines formulated by the US Food and Drug Administration suggest that all antihypertensive drugs should consistently achieve a trough:peak ratio decline in blood pressure of at least 50%. Evidence suggests that antihypertensive drugs, such as calcium antagonists and angiotensin II receptor blockers, differ in their ability to provide 24‐hour blood pressure control. For example, unlike some other angiotensin II receptor blockers, telmisartan provides consistent reduction of blood pressure during the 24‐hour period.
Nuclear Localization of Dengue Virus Nonstructural Protein 5 Through Its Importin α/β–Recognized Nuclear Localization Sequences is Integral to Viral Infection
Authors: Pryor Melinda J. , Rawlinson Stephen M. , Butcher Rebecca E. , Barton Chenoa L. , Waterhouse Tracey A. , Vasudevan Subhash G. , Bardin Phillip G. , Wright Peter J. , Jans David A. , Davidson Andrew D.
Published: May 2007

Dengue virus nonstructural protein 5 (NS5) is a large multifunctional protein with a central role in viral replication. We previously identified two nuclear localization sequences (NLSs) within the central region of dengue virus type‐2 (DENV‐2) NS5 (‘aNLS’ and ‘bNLS’) that are recognized by the importin α/β and importin β1 nuclear transporters, respectively. Here, we demonstrate the importance of the kinetics of NS5 nuclear localization to virus production for the first time and show that the aNLS is responsible. Site‐specific mutations in the bipartite‐type aNLS or bNLS region were introduced into a reporter plasmid encoding green fluorescent protein fused to the N‐terminus of DENV‐2 NS5, as well as into DENV‐2 genomic length complementary DNA. Mutation of basic residues in the highly conserved region of the bNLS did not affect nuclear import of NS5. In contrast, mutations in either basic cluster of the aNLS decreased NS5 nuclear accumulation and reduced virus production, with the greatest reduction observed for mutation of the second cluster (K387K388K389); mutagenesis of both clusters abolished NS5 nuclear import and DENV‐2 virus production completely. The latter appeared to relate to the impaired ability of virus lacking nuclear‐localizing NS5, as compared with wild‐type virus expressing nuclear‐localizing NS5, to reduce interleukin‐8 production as part of the antiviral response. The results overall indicate that NS5 nuclear localization through the aNLS is integral to viral infection, with significant implications for other flaviviruses of medical importance, such as yellow fever and West Nile viruses.
FACTORS AFFECTING COLOR AND APPEARANCE OF CORN TORTILLAS
Authors: LITTLE ANGELA C. , BRINNER LISA.
Published: May 2007

A study is described which examined the relative contributions of production and post‐production variables on color and appearance of corn tortillas. Tortillas processed at three production sites were stored under exact marketing conditions in refrigerated display cases in three supermarkets. Reflectance measurements and visual evaluations immediately on delivery showed that processing variables contributed heavily to initial appearance and color differences. Rate of appearance deterioration on storage was affected by both processing and storage variables. The rate and magnitude of visually perceived changes on storage was not paralleled by a similar rate and magnitude of change in diffuse reflectance characteristics. This suggests that the visually perceived changes were due to structural rather than color changes.
CHANGES IN THE ORGANOLEPTIC QUALITY OF SHAMOUTI ORANGES DURING THEIR RIPENING SEASON1
Authors: BASKER DOV.
Published: May 2007

The quality of Shamouti oranges was determined by taste panels before and after storage. Unstored oranges were given the same scores when tasted as peeled segments and as fresh juice; stored oranges were given higher scores when tasted as juice than when tasted as segments. Multiple regression of taste quality score on the Brix, Acidity and Maturity Ratio leads to localization of peak organoleptic maturity conditions.
STANDARDIZATION OF FRUIT JUICES: INTERRELATIONSHIPS WITH THEIR TECHNOLOGY AND BIOCHEMISTRY1
Authors: PILNIK W.
Published: May 2007

The establishment of universally recognized standards for fruit juices is an important instrument for facilitating international trade with these products. This is attempted by the Joint ECE/FAO Codex Alimentarius Group of Experts on Standardization of Fruit Juices. Many members of this group are active food scientists and technologists. Often they find themselves in a conflict situation: Science and technology mean renewal and change, whereas standardization means fixing a status quo. Almost all sections of a fruit juice standard provide examples for this situation and several of them are discussed. The fear is expressed that standards which are too rigid and the lack of a procedure to adapt them to new findings will be deterrents for scientists and technologists to exercise their creativity in the fruit juice field.
CHANGING AMERICAN CONCEPTS OF MICROBIOLOGICAL STANDARDS FOR FOODS
Authors: SULZBACHER WILLIAM L.
Published: May 2007

A dramatic change has taken place during this century in American attitudes towards microbiological standards. The original concern for public health has been largely alleviated by the success of earlier efforts, and we now see a tendency for applying microbiological standards to measure market quality. Such efforts are frequently arbitrary and not necessarily in the interest of the consumer. It is suggested that microbiological standards be limited to use in safeguarding public health; other standards, if they are to be used, should be voluntary, similar to ASA, USP, ACS, or ASTM standards for various industrial non‐food products and processes. Such voluntary standards for microbiological food quality and acceptability could solve many current disputes and contribute to the betterment of the American diet and the American food industry.
THE EFFECT OF ELECTRICAL STIMULATION ON THE RATE OF POST‐MORTEM GLYCOLYSIS IN SOME BOVINE MUSCLES1
Authors: McCOLLUM P. D. , HENRICKSON R. L.
Published: May 2007

Processing beef prior to the onset of rigor results in an unsatisfactory product. Stimulation will hasten rigor by accelerating post‐mortem metabolism. The purpose of this manuscript is to describe the effect of electrical stimulation on the rates of post‐mortem glycolysis in the choice bovine carcass.

Sides of six choice carcasses weighing 310–367 kg were stimulated for 30 min beginning an hour after death. Seven carcasses were stimulated for 15 min beginning 30 min post‐mortem. In each instance the opposite side from the same carcass was held as an unstimulated control. All electrical parameters were held constant in all stimulated sides. Samples were taken from the longissimus dorsi (LD), psoas major (PM), semimembranosus (SM), and supraspinatus (SS) muscles of all sides. The pH was estimated at 30 min and at 1, 2, 4, 6, 8, 12 and 24 hr post‐mortem.

Significant (P<.05) differences were found in the rate of pH decrease between corresponding muscles of stimulated and unstimulated sides except in the case of the PM.
METHODS FOR TESTING THE DYNAMIC MECHANICAL RESPONSE OF SOLID FOODS
Authors: FINNEY ESSEX E. , ABBOTT JUDITH A.
Published: May 2007

Techniques for measuring mechanical resonance, vibration transmissibility, pulse propagation velocity, and the resilience or rebound characteristics of solid food commodities are reviewed. Emphasis is placed upon measurements of the dynamic elastic properties of foods and changes in these properties as food products lose their stiffness, rigidity, or firmness. Correlations of certain elastic properties with product quality, especially texture, are presented, and a number of nondestructive dynamic methods for sorting food commodities are described.
EFFECT OF CONSUMING FOOD SUPPLEMENTED WITH SINGLE CELL PROTEIN ON URINE AND SERUM URIC ACID LEVELS
Authors: KAMEL BASIL S. , KRAMER AMIHUD
Published: May 2007

Supplementation of pizzas and date bars with different protein concentrates was found to increase their protein content significantly, but the addition of a yeast protein concentrate (SCP) derived from petroleum via alcohol was found to increase the nucleic acid content of the fortified formulations linearly with the amount of added SCP.

The consumption of a total of 30 g of SCP via the fortified food for 3 weeks increased levels of uric acid in serum an average of 8 mg/100 ml and in urine up to 1210 mg/24 h. Two weeks after termination of the yeast intake, both values dropped to near‐normal levels.
EVALUATION OF SPICES AND OLEORESINS — VIII — IMPROVED SEPARATION AND ESTIMATION OF PUNGENT AND RELATED COMPONENTS OF GINGER BY THIN‐LAYER CHROMATOGRAPHY
Authors: GOVINDARAJAN BHAGYA , GOVINDARAJAN V. S.
Published: May 2007

A combination of the wedged‐tip TLC technique and choice of solvent polarity has been used to clearly separate the pungent and weakly pungent homologs of gingerols and shogaols of ginger extracts. The quantitative estimation, of the separated components provides valid data for correlation with subjective pungency. By TLC analysis of the alkaline degradation products, the pungent fractions were shown to be the (6) — and the weakly pungent fractions to be (8) — (and possibly (10) —) gingerols and shogaols. Zingerone has not been found even in commercial samples stored over many years.
A NONDESTRUCTIVE TEST FOR DETERMINATION OF OPTIMUM MATURITY OF FRENCH (GREEN) BEANS (Phaseolus vulgaris)1
Authors: RAMASWAMY H. S. , RANGANNA S. , GOVINDARAJAN V. S.
Published: May 2007

Optimal maturity stage of Burpee Stringless Variety of French (green) beans was determined by a trained sensory panel using beans harvested at definite intervals of growth till over‐maturity. Of the changes in ten physico‐chemical characteristics studied during growth, weight to length (W/L) ratio is closely related to the sensory characteristics and can be used as a simple non‐destructive test for determining the optimal maturity. The beans are very tender up to a W/L ratio of 0.4 g/cm, tender from 0.41 to 0.5 g/cm which is optimal mature stage, mature from 0.51 to 0.6 g/cm, and over‐mature thereafter.

The maximum force required to cut the bean by placing on its edge or flat in the triangular slot of the Warner‐Bratzler shear press was 9.0 kg in tender beans and could be made use of as an instrumental method for determining the maturity. The force required to cut the beans edgewise was more than in the flat position at or before the optimal maturity and the values reversed thereafter.

Changes in total solids, alcohol insoluble solids and fibrous matter contents between tender and mature ones are too sudden and large during the short transition period for being used as objective method(s) but yielded meaningful data when considered along with W/L ratio or shear force.
THE ROLE OF STATISTICS IN PRODUCT QUALITY — SOME EXAMPLES1
Authors: HARE LYNNE B.
Published: May 2007

The practice of thinking statistically has become more common in recent years. Rising costs, increased “consumerism” and advanced technology have stimulated more interest in probability‐based decision making. Two examples of recent advances in statistical quality control technology are presented.
A COMPARISON OF THE FARINOGRAPH AND A MODIFIED SHEAR‐PRESS FOR MEASURING THE RHEOLOGICAL PROPERTIES OF DOUGH AND ITS FINISHED PRODUCTS1
Authors: SIRIVICHA S. , KRAMER A.
Published: May 2007

The development of a single texture testing instrument for determining the complicated properties of dough and the textural characteristics of the final product of dough will eliminate the need for a series of specialized instruments.

The farinograph and a modified shear‐press were used to determine the rheological properties of doughs made from 15 mixtures of all purpose wheat flour, hard wheat flour and 6% soy fortified wheat flour adjusted with 54.7, 58.0, 61.1, 64.6 and 67.9% water absorptions. The shear‐press was also used to determine the textural characteristics of the finished products.

The shear‐press was found to be equal to the farinograph in providing information on certain rheological properties of dough, and high correlations were obtained between these ‘texturegrams’ and farinogram parameters. For instance, the correlation between “viscoelasticity” per texturegram and “maximum consistency” per farinogram was 0.982; between “viscoelasticity” per texturegram and “elasticity” per farinogram was 0.969; and the correlation between “stability of viscoelasticity” per texturegram and “twenty minute drop” per farinogram was 0.941.

The adhesive and cohesive properties of dough obtained from shear‐press texturegrams explained 88.4% of the variance of the hardness of the end‐products. The consistency and elasticity of dough obtained from farinograms explained 90.6% of the variance of the hardness of the end‐products. If the method of water absorption and mixing of flour could be standardized, the shear‐press could be utilized both for predicting rheological properties of bakery products from determinations on doughs as well as direct evaluations of the finished products.
THE EFFECT OF PROTEIN FORTIFICATION ON THE ACCEPTABILITY AND RHEOLOGICAL PROPERTIES OF COOKIE DOUGH AND ITS FINAL PRODUCT1
Authors: SIRIVICHA SUPAT , KAMEL BASIL , KRAMER AMIHUD
Published: May 2007

All‐purpose wheat flour and all‐purpose wheat flour fortified with 6% soy flour; 2, 4 and 6% single cell protein (SCP) were used. Protein quantity was increased significantly in both flour and cookies. Sensory panel evaluations were conducted for flavor, texture and overall acceptability of cookies, and objective evaluation of rheological properties were made with the farinograph and shear‐press on doughs, and shear‐press on cookies. Fortification with SCP at all levels altered all the sensory parameters significantly, but fortification with soy flour altered only cookie texture. Fortification with both SCP and soy flour significantly decreased the “spread factor” quality. Correlations between panel texture scores and texture parameters from the farinograph or the shear‐press were not significant. However “Consistency” and “Elasticity” obtained from farinograms were significantly increased due to the high level of fortification by SCP and soy flour, and the same results were found in “Viscoelasticity” obtained from the shear‐press. Also, the determinations from both instruments showed that the tolerance to kneading was significantly reduced as a result of the fortification. Adhesive properties of dough as obtained from texturegrams were significantly increased due to the 5% SCP and soy flour fortifications. The variations of textural characteristics were highly predictable from texture parameters of doughs as obtained from both instruments. Thus the coefficient of determination (R2) of crispness and hardness as measured by the shear‐press were 0.987 and 0.999 when farinogram parameters were used, and 0.999 and 0.997 when texturegram parameters were used as independent variables.
PARTIAL SUBSTITUTION OF SODIUM CHLORIDE BY POTASSIUM CHLORIDE IN FRANKFURTER FORMULATIONS
Authors: WHITING R. C. , JENKINS R. K.
Published: May 2007

Substitution of a portion of the sodium chloride by potassium chloride in frankfurter formulations in order to decrease dietary sodium intake had little effect on the physical characteristics of the frankfurter or its sensory evaluation. Replacements of up to 50% of added sodium chloride with potassium chloride provided an acceptable flavor without excessive bitterness, and reduced total sodium content by 37%. The commercial spice mixture contributed substantially to the sodium levels in the frankfurters.
INSTITUTIONAL COOKERY OF RESTRUCTURED BEEF STEAKS
Authors: QUENZER N. M. , DONNELLY L. S. , SEIDEMAN S. C.
Published: May 2007

Restructured beef steaks were cooked under four institutional cooking methodologies: oven roasting, grill frying, deep fat frying and broiling. The samples were evaluated for fat and moisture contents, cooking loss and texture. Sensory panels evaluated the steaks for texture desirability, flavor desirability, appearance and overall palat‐ability. Evaluations were repeated using breaded, restructured beef steaks cooked by the four institutional methods, with grilled unbreaded steaks included for comparison.

Deep fat fried, breaded and unbreaded steaks were significantly lower in moisture and higher in fat than those cooked by any other methodology. No significant differences in juiciness, flavor desirability or overall palatability were found between the unbreaded broiled, oven roasted or grilled samples. Broiled and grilled steaks were preferred for texture in the unbreaded and breaded samples. The unbreaded, deep fat fried samples received the lowest scores for all sensory attributes. Breading significantly improved the juiciness, texture and overall palatability of the deep fat fried steaks. For both breaded and unbreaded samples, grill frying was the preferred method of preparation.
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE VELOCITY OF THE MAILLARD REACTION IN FOODS
Authors: FOX MORTON , LONCIN MARCEL , WEISS MARTIN
Published: May 2007

This work was conducted in conjunction with a research project (Fox 1980) investigating the feasibility of using a combination of mild processing methods to produce microbiologically stable product and at the same time minimize some of the adverse effects associated with accepted preservation techniques. The purpose of this research was to determine the influence of the four process parameters: (1) temperature and (2) time of heat treatment, (3) pH‐value and (4) water activity (aw) on an undesirable reaction which often occurs in foods—the formation of brown pigments in the progressive phase of the Maillard reaction.

In this work, investigations were undertaken with a model product consisting of the reducing sugar, Glucose, and the amino acid, Alanine. From the data developed, it was determined that the lag time necessary before this reaction produced brown pigment was so long that this reaction was insignificant in a combination processing method using the parameters under investigation.
SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER1
Authors: BASKER D. , ANGEL S. , BARTOV I.
Published: May 2007

Broiler chicken carcasses were classified as being lean, medium or fat, according to the proportion by weight of abdominal fat. The sensory quality was evaluated of breast and dark meat cooked separately in water, and of meat loaf containing both breast and dark meat. When cooked in water, the differences in the degree of fatness were found to have essentially no effect on the sensory quality. When cooked as meat loaf, the product of medium fatness was found to have the highest sensory quality, followed by the fat meat product and finally by the lean meat product.
EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION1
Authors: PROCTOR V. A. , CUNNINGHAM E. E.
Published: May 2007

The relationship of the original weight of a broiler drumstick to % coating pickup, % cooking loss, % crumb loss, and % overall yield was studied. No significant correlation was found between size and % coating pickup, but there were significant correlations between the other variables. Correlation between original weight of a broiler drumstick and cooking loss was highly significant (P = .0001), and the regression equation y = 32.58 – 0.1081x was calculated. Similiarly, the relation between % crumb loss and original weight of a drumstick was highly significant (P = .0001) and the regression equation y =−0.2196 + 0.0207x was calculated. The % overall yield also was dependent upon original weight (P = .0003). The regression equation y = 72.97 – .1010x describes that relationship.

The effect of temperature of broiler drumsticks prior to batter and breading, on % coating pickup, % cooking loss, % crumb loss, and % overall yield was studied. The % coating pickup of drumsticks coated at room temperature (23C) was not significantly different (P<0.05) from those coated at refrigerator temperatures (4C), with means of 5.34%, and 5.05%, respectively. Those drumsticks coated at 110C had a lower % coating pickup, possibly due to a drier skin surface and those coated at −15.5C had the least coating pickup. Poultry parts frozen before being coated had the highest cooking loss and those coated at 23C and 4C had significantly lower % cooking losses of 24.52% and 24.55%, respectively. The % crumb loss of broiler parts coated at 4C, 23C, and −15.5C of 1.72%, 1.52%, and 1.50% was significantly higher than drumsticks coated at 110C with 1.13% crumb loss, but the drumsticks coated frozen had very little coating pickup in the first place. The % overall yield of drumsticks coated at 23C (79.30%), and 4C (78.78%) was significantly higher than those coated at 110C (76.40%), and those had a significantly higher yield than drumsticks coated at −15.5C.

The same variables used to study size and temperature effects were used to study differences in broiler drumsticks with and without skin, at 4C. Broiler drumsticks coated without skin had significantly increased coating pickup and decreased crumb loss over drumsticks with the skin intact. Cooking losses were significantly lower for drumsticks coated with the skin on, but the % overall yields of 7Z97% for those without skin, and 78.78% for those with skin were not significantly different.
RESEARCH NOTE LOSS OF COLOR AND FIRMNESS DURING THERMAL PROCESSING OF CANNED SNAP BEANS
Authors: RAO M. A. , LEE C. V. , COOLEY H. J.
Published: May 2007

Kinetic parameters were determined for the loss of color and firmness of snap beans during thermal processing. The D250 and the z‐values for the loss of color were found to be 12.6 min and 91°F, respectively. Firmness loss was determined as the peak back extrusion force. The D250 and the z‐values for the loss of firmness were 3.4 min and 106°F, respectively. The magnitudes of the kinetic parameters are in the range of values reported in the literature.
EFFECTS OF ADDITIONS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING: I. VARIOUS ANIONIC HYDROCOLLOIDS.
Authors: da PONTE D.J.B. , ROOZEN J.P. , PILNIK W.
Published: May 2007

Pectins, alginates and kappa carrageenan were used as additives (5 g/kg) in ground fillets of whiting. Samples of these treatments were stored at ‐ 18°C for 2 months and were evaluated at regular intervals for pH, water‐holding capacity, texture, extractable myosin and formation of dimethylamine and formaldehyde.

Remarkable differences in texture and water‐holding capacity were observed. The alginates (Kelcogel and Kelcosol) showed the highest values of water‐holding capacity in the raw material and the lowest increase in toughness during the 2 months of cold storage.

The hydrocolloids used did not show any protective effect on the extractable myosin and with the exception of Kelcosol, all the treatments presented similar increases of dimethylamine and formaldehyde content.
THE EFFECTS OF BREED OF SIRE AND POSTMORTEM AGING UPON CERTAIN HISTOLOGICAL PROPERTIES OF TWO BOVINE MUSCLES
Authors: JEREMIAH L. E. , MARTIN A. H.
Published: May 2007

A total of 104 longissimus dorsi (LD) and 36 semitendinosus (ST) muscles from carcasses from three different breeds of sire groups (Charolais, Simmental, and Chianina) were sampled for histological evaluation. LD muscles were sampled and evaluated after 5 different postmortem intervals (1, 24, 144, 312, and 480 h), while ST muscles were sampled and evaluated after 3 different postmortem intervals (144, 312, and 480h). The composite result of this study indicate that Chianina bred carcasses had more contracted LD fibers than Charolais bred carcasses; and that Simmental bred car had larger ST muscle fibers than Charolais and Chianina bred es. Indications were also obtained that Simmental bred ca to have a higher proportion of wavy ST and LD fibers, than their nterparts from Chianina bred and Charolais bred carcasses, ly. In addition, postmortem aging appeared to progressively the ease with which both LD and ST muscle fibers could be frag. ST muscle fibers also appeared to become less contracted during while LD muscle fibers were the most contracted prerigor and after aging.
INFLUENCE OF POTASSIUM SORBATE AND SELECTED ANTIOXIDANTS ON GROWTH OF Salmonella senftenberg1
Authors: POERSCHKE R. E. , CUNNINGHAM F. E.
Published: May 2007

The effect of potassium sorbate alone and in combination with butyl hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), or propyl gallate (PG) on the growth of Salmonella senftenberg was studied. Growth studies were first made using trypticase soy broth (pH5.5) at 37°C. Certain combinations of sorbate with BHA, TBHQ and PG resulted in synergistic inhibition of growth of the test microorganisms. Concentrations of 0.2% potassium sorbate and 200 ppm BHA was the most effective in inhibition of growth of S. senftenberg. The concentrations of potassium sorbate, combined with BHA, TBHQ or PG, that were the most effective in synergistic inhibition of growth of S. senftenberg in media were used to study the effectiveness of sorbate/antioxident combinations in a food system. Fresh ground beef was employed as the food system and held at elevated abuse temperature (30°C). All the sorbate/antioxidant combinations tested resulted in destruction or suppressed final growth of S. senftenberg. The antimicrobial effectiveness of sorbate/antioxidant combinations in fresh ground beef was markedly diminished, compared to media studies. The diminished effectiveness can probably be attributed to autoxidation of the ground beef lipid content and the antioxidant being used up to prevent the autoxidation. Potassium sorbate alone in ground beef was found to be effective in the limitations of S. senftenberg growth. All potassium sorbate/antioxidant and potassium sorbate alone treatments in ground beef were found to significantly inhibit (P>0.05) growth of the test organism when compared to control samples.
REDUCED ANALYSIS TIME OF COMMINUTED MEAT
Authors: MARRIOTT N. G. , SMITH G. C. , CARPENTER Z. L. , DUTSON T. R.
Published: May 2007

Subdivided samples of ground beef, pork sausage, and wieners were oven‐dried at 102°C or extracted with diethyl ether at various time intervals from 1/4 to 8 h. Each moisture and fat extraction period correlated well with the standard 8 h analysis, although less variation tended to occur after 4 h of drying or extraction time. Results from reduced analysis time for moisture and fat determination were closely associated with the standard 8 h values and each other. These data suggest that modified moisture and fat determination methods which were evaluated gave suitably accurate and precise results for routine analyses use for quality control.
CUTABILITY AND NUTRIENT CONTENT OF ANTELOPE1
Authors: MARCHELLO M. J. , BERG P. T. , SLANGER W. D. , HARROLD R. L.
Published: May 2007

The role of game meats as a source of food has been largely ignored in modern times, but may provide the principle food source for many individuals. Twenty‐two antelope were completely boned to obtain lean meat. The skinned and dressed cold carcasses yielded an average of 68.4% boneless meat tissue. The average moisture, protein and fat content was 73.9, 22.5 and 0.9%, respectively. Energy value and cholesterol content was 144.1 kcal/100 g and 121.5 mg/100 g, respectively. Antelope meat contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from the 22 animals revealed large amounts (mg/g) of K, Na, P and Mg and smaller amounts (μg/g) of Ca, Cu, Fe, Mn and Zn.
EFFECT OF AQUEOUS CHLORINE (600 PPM) ON THE PROTEIN AND THE LIPID FRACTIONS OF GROUND BEEF
Authors: KLINE M. C. , KOTULA A. W. , YOUNG E. P.
Published: May 2007

Ground beef was exposed to aqueous chlorine (600 ppm) for 15 min. to determine whether such exposure might result in the incorporation of organic chlorine into fatty acids or amino acids. Gas liquid chromatography using flame ionization detection (FID) and electron capture detection (ECD) were utilized to evaluate the phospholipid and free fatty acid‐glyceride fractions of the ground beef samples. Analysis by FID suggested that the percentage composition of linoleic, linolenic and arachidonic acids was lower in the phospholipid fraction of the meat samples treated with chlorine. This can be seen by a reduction in peaks for these fatty acids with a concomitant increase in percentage of compounds with a retention time similar to oleic acid. The difference, however, when compared to the control was not significant. The ECD analysis of the free fatty acid‐glyceride fraction indicated formation of chlorinated compounds. The total chlorine content of the treated protein fraction increased as a result of the treatment; but, as reported by others, we are not certain whether the chloride was present as organic chloride or as an inorganic salt. These findings are of importance to the continued use of chlorine as a sanitizer in meat plants because it describes methodology for detecting chloride residues in lipid and protein fractions and indicates that some lipids and possibly some amino acids do react with chlorine.
CHEMICAL, COOKING AND TEXTURAL PROPERTIES OF SEMIMEMBRANOSUS, SEMITENDINOSUS AND BICEPS FEMORIS MUSCLES OF PORK
Authors: LIN R. R. , CARPENTER J. A. , REAGAN J. O.
Published: May 2007

The chemical, cooking and physical properties of semimembranosus, semitendinosus and biceps femoris of ham were determined. Significant differences in fat content of muscle and force required to penetrate the ham samples from the three muscles were found. No significant differences among three muscles in other properties were noted. A statistically significant correlation (r=‐0.54) existed between the fat content of muscle and force required to penetrate the ham sample. Expressible juice from the muscles was significantly related to the cook loss and yield of hams. The moisture content of hams was also negatively related to the expressible juice. The possible mechanisms for these correlations are related to the ability of porcine muscles to chemically bind moisture during the cooking processes.
MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF A HOME STYLE CONFECTIONARY PRODUCT PREPARED WITH CREAM CHEESE
Authors: SCHMIDT DAVID , RIDLEY STEPHEN C.
Published: May 2007

A study was undertaken to examine the microbiological and sensory qualities of a home‐style confectionary product containing cream cheese. There was a rapid reduction in the numbers of Salmonella and Staphylococcus aureus during the first 24 h after inoculation. Reduction continued through three weeks of storage at room temperature (20–24†C) and refrigerator temperature (5–7†C) but not at freezer temperature (– 10†C), where counts remained higher. Sensory analysis showed that the product stored at – 10†C for three weeks compared favorably in flavor and texture with a freshly prepared product and that storage at 20–24†C or 5–7†C resulted in a deterioration of these qualities. The water activity of the product was 0.86 and did not change during the three week storage period.
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF
Authors: SMITH G. C. , CARPENTER Z. L. , CROSS H. R. , MURPHEY C. E. , ABRAHAM H. C. , SAVELL J. W. , DAVIS G. W. , BERRY B. W. , PARRISH F. C.
Published: May 2007

As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P<0.05) about 2/3 of the time, round steaks were more palatable (P<0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.
EFFECTS OF SALT ON RESTRUCTURED BEEF
Authors: MARRIOTT N. G. , SHAFFER C. K. , BOLING J. W. , GRAHAM P. P.
Published: May 2007

Beef muscles were reduced in size and blended with one of four mixtures (1) 1% food grade NaCl + 0.25% sodium tripolyphosphate (STP) (1F), (2) 1% laboratory grade NaCl + 0.25% STP (1L), (3) 2% food grade NaCl + 0.25% STP (2F) or (4) 2% laboratory grade NaCl + 0.25% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (P<0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and flavor degradation.
POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS
Authors: JOHNSON D. D. , SAVELL J. W. , STIFFLER D. M. , CROSS H. R.
Published: May 2007

Postmortem environmental factors such as chill time before ribbing, evaluation time after ribbing, interstate shipment, ribeye condition and ribeye cover condition were related to beef carcass lean maturity and marbling evaluations. Also, effects of lighting type and intensity on the evaluation of beef quality factors were studied. Beef carcasses chilled 48 h or less before ribbing required additional chilling after ribbing (greater than 30 min) in order to optimize lean maturity and marbling scores. I n general, carcasses that are thoroughly chilled and have covered ribeye surfaces are likely to maintain or develop more youthful lean maturity evaluation scores during shipment. Carcasses that were less chilled at initial evaluations and had ribeye surfaces that remained substantially covered during transportation were more likely to increase in marbling scores during transportation. Carcasses chilled for only 24 h at initial evaluation and that had a “Small” or lower amount of marbling were more subject to change in marbling score during shipment than carcasses that were more thoroughly chilled or carcasses that had higher levels of marbling. Lean maturity evaluations were optimized when beef carcasses were evaluated under “high” incandescent (1937 lux) lighting, whereas marbling scores were optimized when beef carcasses were evaluated under “medium” incandescent (1076 lux) lighting.