bluuebunny/crossref_metadata_2025 huggingface dataset:
Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine
Authors: HUNTER G. L. K. , MOSHONAS M. G.
Published: August 2006

Alcohols in the cold‐pressed essential oils of grapefruit, lemon, lime, and tangerine were extracted from the whole oil with glycerol, isolated by column chromatography, separated by gas chromatography, and identified by infrared and mass spectroscopy. Nineteen alcohols were identified in grapefruit oil, 9 in lemon, 8 in lime, and 16 in tangerine. In addition, the fungicide, o‐phenyl phenol, was found in the oils of grapefruit and tangerine.
Texture and Pectin Changes in Canned Apricots
Authors: LUH B. S. , DASTUR K. D.
Published: August 2006

The influence of ripeness level, heat proeessing, and post‐canning storage on texture and pectin changes in canned apricots was investigated. Important factors influencing canned texture were ripeness level of the fresh fruit and processing time. The canned product gradually softened during storage, while water‐soluble pectin in the syrup increased and proto‐pectin in the fruit decreased. Riper apricots contained less protopectin, and the syrup derived from them contained more water‐soluble pectin. Syrup viscosity gradually increased during storage of canned apricots. The characteristics of pectin were related to the texture of canned apricots.
The Browning Produced on Heating Fresh Pork II. The Natwre of the Reaction
Authors: PEARSON A. M. , TARLADGIS B. G. , SPOONER MILDRED E. , QUINN J. R.
Published: August 2006

Studies are reported on the mechanism of browning occurring in model and meat systems. When model systems were heated, brownness appeared to be due largely to the amino‐sugar reaction, although some brown color development apparently occurred from caramelization of the sugars. This was shown by blocking the amino group with acylation or the carbonyl group of sugars by addition of bisulfite or hydroxylamine. The same procedures were used for studying the development of brownness in meat systems, except that in some instances the free sugars naturally present in meat were removed by yeast fermentation or by the addition of glucose oxidase. Although the data with the meat systems were not clear‐cut, evidence suggested that most of the browning occurred as a result of the amino‐sugar reaction. However, a small but significant amount of browning seemed to be due to pyrolysis of the natural meat sugars.
Carbonyls in Oxidizing Fat. IX. Aldehydes Isolated from Autoxidized Methyl Arachidonate
Authors: ELLIS REX , GADDIS A. M. , CURRIE G. T.
Published: August 2006

The monocarhonyl compounds developed by oxidation of methyl arachidonate under mild conditions were measured by three methods of isolation. Aldehydes from scission of hydro‐peroxides of the pentadiene system furthest removed from the carboxyl group accounted for 80% of the total, and the same ones are characteristic of oxidized linoleate. The C, alkanal was the major aldehyde and C, alkanal, a compound not readily accountable for by conventional mechanisms of autoxidation, was second in quantity. The mild quantitatively equal Girard T and Schwartz methods broke down scnne precursors, but in a qualitatively different manner. The Pool and Klose alumina chromatographic method decomposed precursors, but not to the extent that has been observed in autoxidized lard. Two unsaturated aldehydes isolated by this method may be alk‐2,4,6‐trienals.
The Fluorescent Antibody Techniaue as a Means of Detecting Salmonellae in Foods
Authors: SILLIKER J. H. , SCHMALL ALEX , CHIU JOSEPH Y.
Published: August 2006

The indirect immunofluoresceuce (FA) technique was used. Absolute correlation between culture and FA results was observed in the aualysis of dried foods. The FA procedure was significantly more sensitive than cultural methods for quantitative and qualitative analysis of Salmonella in liquid eggs.
Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds
Authors: THOMAS N. W. , ADDIS P. B. , JOHNSON H. R. , HOWARD R. D. , JUDGE M. D.
Published: August 2006

Studies were conducted on the muscle properties of pigs reared in one of several combinations of environmental temperature and humidity. Longissimus dorsi muscle of pigs reared in alternating temperatures (29 and 18°C) was inferior in structure to that of pigs reared in 29 or 18°C constant temperatures if the relative humidity was low (30%). High relative humidity (85%) during growth tended to improve muscle structure and tenderness (68 and 72°C cooking temperature), regardless of environmental temperature. Breed‐treatment interactions for muscle structure score indicated that Poland China and Hampshire pigs differed in response to environment. Breed comparisons over all treatments revealed that muscle from Poland China pigs was less tender than muscle from Hampshire pigs when it was heated to 60°C. The data on tenderness suggest that the major environmental effects were exerted on the muscle constituents which are susceptible to high cooking temperatures (protein hardening range) whereas the breed differences were evident at low cooking temperatures (collagen shrinkage range).
Volatile Carbonyls in Stored Unblanched Frozen Peas
Authors: WHITFIELD F. B. , SHIPTON J.
Published: August 2006

The volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent‐2‐enal, hex‐2‐enal, hept‐2‐enal, act‐2‐enal, non‐2‐enal, hept‐2,4‐dienal, non‐2,4‐dienal, dee‐2,4‐dienal and propan‐2‐one. Identifications were based on thin‐layer partition chromatography and infrared, ultraviolet, and visible spectra of the 2,4‐dinitrophenylhydrazones. The origin of these compounds and their probable effect on the flavor of stored and unblanched peas are discussed.
Defatting and Deodorization of Fish Protein Concentrate from Harpoden Nehereus
Authors: SEN D. P. , RAO T. S. SATYANARAYANA , LAHIRY N. L.
Published: August 2006

In Bombay‐duck (Harpoden nehereus) fish, petroleum‐ether‐extractive (“true” lipids) fats, residual fats (“bound” lipids) obtained by acid hydrolysis, and ethanol extractives other than “true” and “bound” lipids were found to contribute to its odor, the last two fractions being more important. Exhaustive extraction with 95% ethanol yielded fish protein concentrate with no lipid or ethanol extractives but with 0.37%“bound” lipids; this concentrate was practically without any fishy odor but developed it on being cooked with water.
Analysis for Stereoisomers of Beta‐Carotene in Fermentation Preparations
Authors: NELSON GEORGE E. N. , CIEGLER ALEX , HALL HARLOW H.
Published: August 2006

The potential vitamin A activity of a carotene‐containing preparation obtained from mated cultures of Blakeslea trispora was investigated by determining the stereoisomers of the β‐carotene fraction. The β‐carotene extracted from some fresh mycelia contained about 94% of the all‐trans isomer, the remainder being about 3.5% of neo‐β‐carotene B and 2.5% of neo+β+ carotene U. β‐Carotene from stored dried preparations showed about 91% of all‐trans, 7.570 of neo‐β‐carotene B, and 1.5% of neo‐β‐carotene U.
The Thermal Degradation of Sugars. II. The Volatile Decomposition Products of Glucose Caramel
Authors: SUGISAWA HIROSHI
Published: August 2006

Twenty‐two compounds in the volatile fraction of glucose caramel were separated and identified. The material of the neutral volatile fraction for gas chromatography was prepared by the adsorption method on an active charcoal, and separation of the volatile acids by appropriate pH adjustment, steam distillation, and extraction.

The volatile compounds tentatively identified on the basis of their retention data included 2 furan compounds, 2 alcohols, 11 carbonyl compounds, and 7 fatty acids. In addition, 6 peaks in the neutral fraction and 1 peak in the acidic fraction were found but not identified.
Development of Yeast on Irradiated Pacific Crab Meat
Authors: EKLUND M. W. , SPINELLI J. , MIYAUCHI D. , DASSOW J.
Published: August 2006

Yeasts increased rapidly on air‐packed irradiated (0.2 and 0.4 megarad) samples of crab meat stored at 0.5 and 5.6°C. The growth of the yeasts on irradiated crab meat was inhibited by vacuum‐packing the sample. No appreciable increase in yeast counts occurred on the unirradiated controls. A total of 569 yeast cultures were isolated from unirradiated and irradiated King crab and Dungeness crab meat. The genera represented included Rhodotorula, Cryptococcus, Torulopsis, Candida, Trichosporon, and a yeastlike organism resembling Aureobasidium pullulans. Members of the Cryptococcus, Cnndida, and Aureobasidium pullulans were gelatinolytic and lipolytic. Trichosporon isolates were very active in attacking gelatin, casein, and triglycerides.
Effect of Bivalent Metals on the Production of Aflatoxins in Submerged Cultures
Authors: LEE E. G. H. , TOWNSLEY P. M. , WALDEN C. C.
Published: August 2006

Optimum growth and maximum aflatoxin production by Aspergillus flavus were obtained on a basal medium containing 0.8 mg of zinc per liter. The effect of several other trace metals on the toxin production was evaluated. Aflatoxin production was inhibited by the presence of barium ions in the medium. Cadmium ions, in contrast, stimulated aflatoxin production.
Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
Authors: MARSH B. B. , LEET N. G.
Published: August 2006

The tenderness of meat removed from the carcass in a pre‐rigor condition is highly dependent on the extent of the cold shortening which occurs after excision. The relationship between shortening and tenderness is complex. A decrease of up to 20% of the initial excised length does not exert a significant effect, hut toughness increases rapidly with further shortening beyond this point, reaching a peak of several times its original value (in terms of shear force required) at a shortening of about 40%. With yet further shortening, the meat becomes progressively more tender until, at about 55‐60% shortening, it is cleaved about as easily as meat in which less than 20% shortening has occurred.

The presence of intact skeletal attachments does not necessarily overcome the development of shortening‐induced toughness. It is shown that a pre‐rigor muscle which is absolutely fixed in over‐all length is still capable of appreciable shortening in one zone, with compensating lengthening elsewhere, if the application of cold is uneven along its surface.
The Influence of Metallic Ions on the Autoxidation of Oxymyoglobin
Authors: SNYDER H. E. , SKRDLANT H. B.
Published: August 2006

The autoxidation rate of purified oxymyoglobin is extremely variable. Part of the variability has now been traced to contamination of the oxymyoglobin preparations with metals, particularly copper. Copper added in amounts equimolar to the oxymyoglobin concentration resulted in a 25X increase in the autoxidation rate constant. Iron and zinc were much less active than copper in catalyzing the autoxidation. A variety of conditions known to accelerate the autoxidation of oxymyoglobin were tested to see whether the acceleration was due to contamination with metals.
The Effect of Pre‐Slaughter Environmental Temperature and Post‐Mortem Treatment Upon Some Characteristics of Ovine Muscle. II. Meat Quality
Authors: COOK C. F. , LANGSWORTH R. F.
Published: August 2006

Samples of unfrozen and pre‐rigor frozen ovine longissimus dorsi muscle, obtained from animals subjected to various pre‐slaughter temperatures, were incubated at temperatures ranging from 0 to 40°C for 24 hr post‐mortem.

Pre‐slaughter treatment had no effect upon shear value, exudate loss during storage or cooking loss.

Post‐mortem treatments—incubation temperature and pre‐rigor freezing—each had a significant effect upon all traits examined. The shear values of unfrozen muscle decreased with increasing incubation temperatures from 0 to 10°C, remained constant from 15 to 30°C, and fell for 40°C. By contrast, shear values for pre‐rigor frozen muscle increased for temperatures from 0 to 20°C and fell sharply between 20 and 40°C. Exudate and cooking losses increased with increasing incubation temperatures for both unfrozen and pre‐rigor frozen muscle. Pre‐rigor freezing brought about an increase in exudate and cooking loss.
Effects of Modified Storage Atmospheres on Ascorbic Acid and Other Quality Characteristics of Spinach
Authors: McGILL J. N. , NELSON A. I. , STEINBERG M. P.
Published: August 2006

It has been shown that gas composition and temperature of the atmosphere can affect respiration and the quality of vegetables. This study was undertaken to determine the effect of these factors on the storage quality of spinach and New Zealand spinach. Both showed typical respiratory drift curves. Increasing CO2 around New Zealand spinach reduced respiration rate, and product in 13% CO2 was not acceptable after one week. A gas containing 9.5 % CO2 and 3.3% 0, was compared with air at 34 and 45°F. The leaves tended to increase in oxalate but this increase was not related to ascorbate reduction. Samples in controlled atmosphere had fewer microorganisms than air samples at the same temperature.

The ascorbic acid content of the leaves was affected by atmosphere, temperature, and time. Oxygen depletion of the atmosphere resulted in a marked decrease of ascorbic acid. When oxygen content was maintained at 3.3% by intermittent flushing, the leaves retained their ascorbic acid. This phenomenon was intensively investigated with addition of analysis for dehydroascorbic acid. Since the total of dehydroascorbic and ascorbic acids did not vary with atmosphere composition, it was concluded that modified storage atmospheres neither improve nor impair antiscorbutic value.
Effect of Wet and Dry Heat on Structure of Cellulose
Authors: SHIMAZU F. , STERLING C.
Published: August 2006

Heating of cellulose (purified cotton and cuprammonium‐regenerated cellulose) under nitrogen in the presence of liquid water at 100° and at 150°C brought about a small amount of hydrolysis and some dehydration, the extent of which was directly proportional to the temperature. Heating in the absence of water caused a much greater amount of hydrolysis and dehydration, which was particularly marked at the higher temperature. Heating affects the amorphous regions of cellulose more than the crystalline regions; hence changes are more evident in the less crystalline regenerated cellulose than in purified cotton cellulose.
Thiobarbituric‐Acid‐Reactive Substances from Autoxidized or Ultraviolet‐Irradiated Unsaturated Fatty Esters and Squalene
Authors: KWON T. W. , OLCOTT H. S.
Published: August 2006

The water‐soluble 2‐thiobarbituric.acid‐reactive substances (TBRS) from oxidized and UV‐irradiated unsaturated fatty acid esters and squalene were fractionated on Sephadex G‐10 columns, and the fractions were characterized by elution volume, UV‐absorption spectra, and behavior on TLC plates. By these criteria the main component in all eases was unequivocally identified as malonaldehyde (MA). Other TBRS accompanied MA but were clearly distinguishable. They were not identified, how. ever. With squalene, the total TBRS per double bond were only one‐sixth of those of the fatty acid esters, and MA accounted for about half.
Direct Gas Chromatographic Analysis of Volatiles Produced By Ripening Pears
Authors: ROMANI R. J. , KU LILY (LIM)
Published: August 2006

Direct sampling of volatiles emanating from pears is shown to be a potentially useful and non‐destructive means of assessing fruit ripeness as it is affected by time or treatment such as exposure to ionizing radiation.
Identification of Components in the Stale Flavor Fraction of Sterilized Concentrated Milk
Authors: ARNOLD R. G. , LIBBEY L. M. , DAY E. A.
Published: August 2006

The more volatile components of the stale flavor fraction of sterilized concentrated milk (SCM) were studied by a nitrogen‐purge on‐column trapping technique. Higher‐boiling components were isolated by solvent extraction of the fat from lyophilized SCM, followed by low‐pressure reduced‐temperature steam distillation of the extracted fat. Components in the resulting flavor extract were identified by gas chromatography and mass spectrometry.

The following compounds were identified in the extract from stale SCM: 2‐heptanone, 2‐nonanone, 2‐tridecanone, benzaldehyde, acetophenone, naphthalene, a dichlorobenzene, δ decalactone, benzothiazole and o‐aminoacetophenone. Of these compounds, only the dichlorobenzene and 2‐heptanone were identified in the extract from the control SCM.
Evaluation of Lipid Oxidation in Plant Tissues
Authors: RHEE KI SOON , WATTS BETTY M.
Published: August 2006

Essential to application of the TBA test to plant tissues as a measure of prior lipid oxidation is inactivation of lipoxidase in the blending procedure by a strong acid. The production of TBA‐reactive material during blending without acid may give a useful measure of the “lipid oxidation potential” of vegetable materials, as affected by their content of lipoxidase, substrate and antioxidants. Comparative data are presented on fatty acids and lipoxidase in dried Blackeye and Green (Burpee's blue bantam) peas, and the data are related to the TBA values in blending of these peas. Wide distribution of lipoxidase in vegetables and fruits has been demonstrated. Among the materials analyzed, the extracts of roots, tubers, botanical fruits with edible seed portion, and seeds usually showed a high lipid‐oxidizing activity. Comparing families, the extracts of many vegetables belonging to Leguminosae, Solanaceae, and Cruciferae had relatively higher activity.
Fatty Acids in Neutral Lipids and Phospholipids from Chicken Tissues
Authors: KATZ M. A. , DUGAN L. R. , DAWSON L. E.
Published: August 2006

Lipid material from skin, depot fat, and dark and white meat from broiler‐type male chickens was fractionated into neutral lipids and phospholipids by column chromatography. The fatty acids of these fractions were analyzed by gas‐liquid chromatography.

Muscle tissues contained relatively larger quantities of phospholipids than did skin and depot fat. Neutral lipids and phospholipids had similar percentages of unsaturated fatty acids. Some 18 different fatty acids were found in the neutral lipids, and 22 fatty acids were found in the phospholipid fraction. The composition of fatty acids in the neutral lipids was similar in the four tissues. Phospholipids from muscle tissues contained more long‐chain fatty acids than phospholipids from skin and depot fat. Arachidonic acid was found to be one of the major fatty acids in the phospholipid fraction.
Changes in Extractability of Lipids During Bread‐Making
Authors: CHIU CHIEN‐MEI , POMERANZ Y.
Published: August 2006

Free lipids were extracted with petroleum‐ether, and total lipids with a chloroform‐methanol mixture from flour, dry milk solids, yeast, dough, fermented dough, bread crumb, and bread crust. Dough formulations used in bread‐making included—in addition to a basic formula of flour, water, yeast, and sodium chloride—either sugar, commercial vegetable shortening, and dry milk solids, or their combinations. The extracted lipids were fractionated by thin‐layer chromatography (TLC). Petroleum‐ether‐soluble flour lipids were reduced to one‐third during dough mixing or fermentation; subsequent baking lowered the residual free lipids to half. Petroleum‐ether‐soluble free lipids were affected little by dough composition. Only small amounts of hydrogenated vegetable shortening were bound during dough‐mixing, but about 1/3–1/2 of the added shortening lipids became bound during baking. Processing flour into bread had no effect on the amounts of total lipids extractable by the chloroform‐methanol mixture. Fractionation of extracted lipids by TLC showed that much more polar wheat flour lipids than nonpolar components were bound during dough mixing.
Heat Inactivation of Staphylococcal Enterotoxin A
Authors: DENNY C. B. , TAN P. L. , BOHRER C. W.
Published: August 2006

A large batch of enterotoxin A from Staphylococcus aureus strain 196‐E was prepared in easamino acid medium and concentrated 13.5 times by dialysis under polyethylene glycol. Concurrent tests on heat inactivation of this toxin were conducted with monkeys and cats. The heat inactivation curve based on the cat emetic reaction to intraperitoneal injection ean be expressed as a straight‐line semi‐logarithmic curve with a slope (z) of 48° F to traverse one log cycle of time and a resistance at 250°F of 11 min (F49250=11 min). The heat inactivation curve based on the monkey emetic reaction to oral feeding was F49250= 8 min. The heat resistance tests based on the two test animals are in remarkable agreement. Cats were found to be considerably more susceptible to the toxin by injection than were monkeys by feeding. The implication of these tests in relation to heat processing of foods is discussed, and preliminary indications are that the processes given commercially canned foods in which the organisms will grow are sufficient to destroy the toxin.
Relative Prevalence of Bacterial Agents and Histopathology in Passed and Condemned Poultry Carcasses and Livers
Authors: SADLER W. W. , CORSTVET R. E. , ADLER H. E. , YAMAMOTO R.
Published: August 2006

Although postmortem inspection (organoleptic examination by seeing, feeling, and smelling) of market poultry contributes significantly to the assurance of wholesomeness of the meat, such assurance is relative and not absolute. A significantly higher incidence of salmonellae in the cecal area of the intestines of condemned carcasses than in passed carcasses was found in chicken fryers but not in chicken hens or turkeys. Although no single genus of bacteria in the liver was correlated with disposition, the presence of “one or more species” of bacteria in livers was significantly correlated with gross pathology sufficient to cause condemnation. Each of eight separate species of organisms in livers was significantly correlated with condemnation of the carcass for septicemia‐toxemia or inflammatory process. Certain isolates were found in a significantly greater percent of normal livers, suggesting that these are “normal” flora and not associated with disease. Livers that were grossly normal were found to have significantly fewer histopathologic lesions than livers condemned for gross pathology, which, in turn, had fewer lesions than livers from condemned carcasses. No single histopathologic process in the liver was correlated with its condemnation, whereas the category of “one or more lesions” was so correlated. The presence of each of three histopathologic processes as well as “one or more lesions” in the liver was also significantly correlated with condemnation of the carcass. The presence of at least one or more species of bacteria was correlated with at least one or more forms of histopathology, but no specific species of bacteria was correlated with specific histopathologic lesions. Inspection failed to detect numerous livers with histopathologic lesions of varying degrees of unwholesomeness, and, conversely, resulted in condemnation of livers in which no histopathologic evidence of unwholesomeness was detected. Inspection did not detect livers harboring a variety of bacteria of unknown significance.
Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post‐Mortem Incubation Temperature
Authors: COOK C. F. , WRIGHT R. G.
Published: August 2006

Samples of unfrozen and prerigor frozen ovine semitendinosus muscle were incubated for 24 hr post‐mortem at six temperature levels between 0 and 4O°C. Examination of electron‐micrographs showed that variations in temperature caused muscle fibers to be in various states of contraction. The variations in sarco‐mere length of unfrozen and prerigor muscle did not follow any specific course in relation to temperature. All the observed transverse striations were definable components of the sarcomere.

Prerigor frozen muscle incubated at 30 and 40°C showed severe disruption of the Z lines. However, Z‐line material was observed to be present in a disoriented state. H zones and M lines were observed in all samples, and their boundaries were clearly defined. The lengths of the H zones and M lines were constant among all treatments.
Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post‐Mortem Muscle Temperature
Authors: SAYRE R. N. , PARA JOAN , BRISKEY E. J.
Published: August 2006

Stage of maturity, genetic background, and post‐slaughter holding temperature have been studied in relation to their effects on the rate of post‐mortem glycolysis, change in gross muscle morphology, and alteration of muscle protein solubility. Muscle from 5‐lo‐kg animals tended to have more glycogen and less myo‐globin as well as less total nitrogen than muscle from 250–300‐kg animals. Glycolytie rate appeared to be slightly faster in the postmortem muscle of mature animals, but differences among weight groups were minor. Muscle from mature animals exhibited a greater loss of color after slaughter. Protein solubility also decreased to a greater extent in these mature muscles. This was especially evident in the myofibrillar fraction. Post‐slaughter holding temperature did not affect the rate or ex‐tent of glycolysis in the muscle, hut chilling gave benefits to subjective score for color and juice‐retaining capacity. It also tended to make the loss of protein solubility less severe, particularly for the myofibrillar fraction.
Histological Studies of Post‐Mortem Changes in Sarcomere Length as Related to Bovine Muscle Tenderness
Authors: GOTHARD ROBERT H. , MULLINS A. M. , BOULWARE R. F. , HANSARD S. L.
Published: August 2006

The effect of post‐mortem muscle contraction on ultimate tenderness was studied in muscles of 12 beef animals of similar weight and grade. State of contraction was determined by measurement of sarcomere lengths. Longissimus dorsi and semimembranosus muscles were observed. Histological samples removed at various intervals post‐mortem were treated with ethylenediaminetetraacetate (EDTA) to prevent further contraction. A phase‐contrast microscope was used to observe muscle fibers, and sareomeres were measured with a filar micrometer. Muscle contraction patterns of each animal were plotted through a 7‐day aging period. State of contraction after 7 days appeared to have a greater influence on subsequent (7 days) tenderness than did state of contraction at time of maximum rigor mortis. Although contraction did not seem to be the factor most responsible for final tenderness, it did appear to have a significant influence. Considerable lengthening of sarcomeres normally occurred during the aging period. Semimembranosus muscles routinely contracted less than longissimus dorsi muscles during rigor mortis, and were more relaxed after 7 days of aging. Semimembranosus muscles were consistently less tender than longissimus dorsi muscles at slaughter, but the reverse was usually true after 7 days.
Influence of Processing Procedures on the Post‐Mortem Permeability of Chicken Muscle Sarcolemmas to Protein
Authors: OSNER R. C.
Published: August 2006

The permeability of intact chicken muscle sarcolemmas was studied in relation to: a) the pH of Ringer's solution surrounding the muscle; b) bathing the muscle in distilled water; c) rigor; d) freezing and thawing; and e) processing in a factory. Change in pH of Ringer's solution between 5.5 and 7.5 had no effect, but bathing in distilled water, freezing and thawing, muscle restraint during rigor, and normal processing in a factory all made the sarcolemma permeable to protein. When isolated muscles were immersed in distilled water for 24 hr, 1.7% of total muscle protein was lost. Isolated muscles which were not restrained during rigor were not permeable to protein when immersed in Ringer's solution, but muscles which had passed through rigor on the carcass were. Intracellular protein can therefore be lost from carcasses both as a result of processing and of freezing and thawing.
Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added Amino Acids
Authors: KAREL MARCUS , TANNENBAUM STEVEN R. , WALLACE DAVID H. , MALONEY HONORE
Published: August 2006

Oxidation of methyl linoleate in a model system based on microcrystalline cellulose was studied in the presence and absence of added amino acids in concentrations ranging from 10‐4 to 10‐2 moles‐ of additive per mole of linoleate. All experiments were conducted in freeze‐dried model systems, in absence of water; the oxidation was followed manometrically and by determination of diene conjugation. Parallel experiments were conducted on the same systems in the presence of conventional antioxidants including propyl gallate.

Certain amino acids, including histidine, p‐amino‐butyric acid, lysine, and cysteine, had substantial antioxidant activity. The nature of this activity was found to be different from that observed with propyl gallate, since the main, if not sole, effect of the amino compounds was to prolong the induction period and to affect the initial rate of oxidation. No effect was present in the more rapid, bimolecular phase of oxidation; whereas propyl gallate had an inhibitory effect in this later stage also.

Kinetic interpretation of the data and the significance of the findings to stability problems in dehydrated foods are discussed.
Distribution of Lipids in Air‐Fractionated Flours
Authors: DAIVARY R. D. , WARD A. B. , POMERANZ Y.
Published: August 2006

Lipids were extracted with petroleum‐ether, water‐saturated butanol following petroleum‐ether, or directly with water‐saturated butanol from a composite hard red winter wheat flour and from five flours separated from the original flour by air classification. The lipids were fractionated by silicic acid column and thin‐layer chromatography. Lipid contents increased as the protein contents of the flour fractions increased. The original flour contained a higher concentration of total and bound lipids than the residual coarse flour; the two flours contained comparable amounts of protein. It is postulated that shifts in particle size and in lipids during air fractionation might be responsible for differences in storability of various flour fractions as such, or in combination with other perishable food ingredients.
Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation
Authors: FORREST J. C. , JUDGE M. D. , SINK J. D. , HOEKSTRA W. G. , BRISKEY E. J.
Published: August 2006

A technique based on muscle response to electrical stimulation was shown to be useful in predicting, within 10 min of exsanguination, the time course of rigor mortis, rate of postmortem glycolysis, and ultimate color‐morphology rating. The response of an excised muscle to electrical stimulation was highly associated with post‐mortem muscle properties. The excitability threshold (lowest voltage at which contraction resulted) was found to be high in muscles which had a short time course of rigor mortis, fast postmortem glycolysis, and pale, soft, and exudative (PSE) ultimate gross morphology; and low in muscles with a long time course of rigor mortis, slow post‐mortem glycolysis, and ultimately normal color‐morphology. Strength of contraction (at 5, 10, 25, and 50 volts) was observed to be highest in muscles which exhibited long rigor, slow glycolytic rate, and normal color‐morphology. The duration of contractility (maintained under repeated stimulation at 2 cycles/see) was also noted to be longer in this type of muscle. Multiple‐regression analysis indicated that up to 87% of the variability in color‐morphology rating could be predicted by combining the various parameters of muscle response to electrical stimulation. Breed differences were observed which must be taken into account when using prediction equations.
Gel Filtration of the Water‐Soluble Protein Fraction of Wheat Flour
Authors: ABBOTT D. C. , JOHNSON J. A.
Published: August 2006

The usefulness of gel filtration through cross‐linked dextrans as a means of separating protein components in the water extracts of flour was investigated. Dextrans employed included Sephadex G‐25, G‐50, G‐75, G‐100, and G‐200, while distilled water and several concentrations of lactic acid were used as eluting solvents. The most effective combination was Sephadex G‐100 gel with 0.5N lactic acid as eluant. Although single protein components could not be isolated by this technique, it was possible to effect a simplification of the protein mixture and a concentration of some components in relatively small fractions of the eluate from gel columns. The combination of gel filtration and preparative starch‐gel electrophoresis was utilized to isolate a fraction which migrated electrophoretically as a single component.
Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin
Authors: TANNENBAUM S. R.
Published: August 2006

The interaction between glucose and insulin in the dry state was studied at a relatively low glucose concentration with carbon‐14‐labeled glucose. The conditions of the investigation were that the equilibrium relative humidity was 0.74, pH range 4–7, and temperature range 35–55°C. Under these conditions, the rate of the reaction decreased with increasing pH and had an activation energy of approximately 2.7 Kcal/mole. Reasons are given for believing that the reaction may be the formation of a Schiff base.
Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice
Authors: VANDERCOOK CARL E. , ROLLE LAURENCE A. , POSTLMAYR H. L. , UTTERBERG R. A.
Published: August 2006

The variables included storage prior to processing, heavy and light juice‐extraction pressures, and various methods of juice finishing. Lemons stored for 15 weeks dropped 64% in l‐malic acid but increased 34% in the total amino acids. Total polyphenolics showed no significant change. Extremes of extraction pressure had a significant effect on the amino acid (increased), total polyphenolic (increased), and Z‐malic acid (decreased) values but not on the citric acid, sterol, carotenoid, and soluble pectin values. The finishing process affected only the pectin content. Changes in some of the constituents with extraction pressure were small in comparison with the natural range of values. The prediction of citric acid by the multiple‐regression approach, reported earlier, is independent of commercial fruit storage and processing practices.
Preparation of Fruit Essences for Gas Chromatography
Authors: HEINZ D. E. , SEVENANTS M. R. , JENNINGS W. G.
Published: August 2006

A large‐scale continuous liquid‐liquid extractor, designed for efficiently extracting large volumes of extremely dilute essence with minimal quantities of solvent, is described. Chromatograms are compared that were obtained on Bartlett pear essences prepared by: 1) direct fruit extraction; 2) extraction of laboratory steam distillates; and 3) extraction and 4) adsorption techniques applied to a commercial deaerator effluent.
Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread‐Making Potentialities
Authors: SHOUP F. K. , POMERANZ Y. , DEYOE C. W.
Published: August 2006

Eight composites of hard red winter wheat varieties and 5 hard red spring wheat varieties from several locations, and single samples of soft red winter, durum, and club (white) wheat were milled to flour on a semi‐commercial mill, and their chemical composition, rheological properties, and bread‐making potentialities were evaluated. Protein determined by the Kjeldahl procedure was highly correlated with protein estimates by the acid‐orange‐12 binding method. The histidine, arginine, threonine, glycine, and methionine concentrations in protein were negatively correlated, and the glutamic acid and proline concentrations were positively correlated, with the total protein contents of the wheats. The contents of almost all the amino acids increased as the protein of the wheat and flour samples increased. Only cystine and methionine in the wheat, and lysine, cystine, and methionine in the flour failed to follow this pattern. Milling wheat to flour lowered (in decreasing order) concentrations of lysine, arginine, aspartic acid, glycine, alanine, tyrosine, histidine, threonine, and valine. The concentrations of glutamic acid, proline, and phenylalanine were higher in flour than in wheat. The concentrations in protein of basic amino acids, glutamic acid, and threonine were significantly correlated with certain rheological properties or bread‐making potentialities of the flours. Proteins of hard red spring wheats contained less lysine, arginine, and methionine, and more cystine, than hard red winter wheats.
Response of Striated Muscle to Electrical Stimulation
Authors: FORREST J. C. , BRISKEY E. J.
Published: August 2006

SUMMARY— The response of striated muscle to electrical stimulation was studied in 30 Duroc pigs at two weights; and in 14 Poland China, 11 Yorkshire and 8 Yorkshire‐Duroc crossbred pigs of market weight. The Duroc pigs in the heavyweight group were more responsive to electrical stimulation, had a slower rate of post‐mortem pH decline and higher color‐morphology ratings than the light weight group of Durocs.

The sex of the animal had only a slight effect on the response of the muscle to electrical stimulation. Muscles with a slow rate of glycolysis were significantly more responsive to electrical stimulation than those with an intermediate rate of glycolysis.

The initial lactic acid concentration, unless present in excessive quantities, appeared to have little influence on the responsiveness of the muscle to electrical stimulation. Lactic acid increased significantly, accompanied by a lowering of pH, during the electrical stimulation of the muscle.

Stimulation of the spinal cord caused a significantly lower color‐morphology rating and pH in the Poland China and Yorkshire, but not in the Duroc animals. Electrical stimulation in animals other than Poland China did not produce pale, soft, exudative (PSE) musculature.

The electrical stimulatory response of red and white muscle was not significantly (P > .05) different; however, the data indicate that white muscle and PSE muscle do not respond in a similar manner to electrical stimulation.
Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam Meats
Authors: GADBOIS D. F. , MENDELSOHN J. M. , RONSIVALLI L. J.
Published: August 2006

SUMMARY— The development of volatile carbonyl compounds in clam meats stored at 33–35°F was determined. A gas chromatographic method was used to monitor these compounds.

When air‐packed samples were irradiated and/or heated, the concentration of carbonyl compounds increased immediately, except for some low‐boiling compounds that were reduced in concentration when the samples were heated. Storage of nonirradiated, air‐packed samples at 33–35°F caused a gradual increase in the concentration of volatile carbonyls until about the 20th day at which time the trend was reversed.

When clam meats were vacuum‐packed, the effects of irradiation, heating, and storage were minimized. The pattern of volatile carbonyls in irradiated fresh clams is similar to that found in nonirradiated clams stored at 33—35°F for 20 days. It is concluded that the volatile monocarbonyl compounds, C2 to C7 and diacetyl detected, do not play a major direct role in the changing quality of stored clam meats.
Fatty Acid Compositions of Bovine Subcutaneous Fat Depots Determined by Gas‐Liquid Chromatography
Authors: TERRELL R. N. , LEWIS R. W. , CASSENS R. G. , BRAY R. W.
Published: August 2006

SUMMARY— Among sites and acids analyzed, the outer subcutaneous fat over the triceps brachii (OSTB) had a larger percentage of C14:1 (at 5% level) and C16:1 (at 1% level) than the seam fat sampled between the semimembranosus and biceps femoris (SEAM). The SEAM had a larger percentage of Cl8 than the inner subcutaneous fat over the semitendinosus (INST) (at 5% level). Depot site differences have been discussed in regard to metabolic activity of adipose tissue. In general, the outer layers of subcutaneous fat were more unsaturated than the inner layers. The mean percentages of unsaturated esters were lower in cooked subcutaneous fat depots while a small (nonsignificant) increase in the mean percentages of C16 and C18 saturates was observed in the uncooked samples. The presence of n odd‐chain acids C9, C11, C13, C15, and C17 was confirmed by comparing the results of hydrogenated samples with those of the original sample. Trace amounts of C12:OBr, C16:OBr, and C16:2 or C17:1 were tentatively identified from logarithmic plots of retention times.
A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef
Authors: BELLIS DEXTER R. , SECRIST JOHN L. , LINSKEY MICHAEL J.
Published: August 2006

SUMMARY— Results obtained by a thermal extraction procedure for determining the fat content of fresh ground beef were found to correlate significantly (1% level) with results obtained by the official AOAC solvent extraction procedure. The fat levels investigated ranged between 14 and 29%. As the amount of sample grinding increased, the fat variation within thermal extraction replications decreased, while the differences between the thermal and solvent extracted fat became larger.

Linear regression between the two methods contained significant error in certain areas of the fat range tested. The fourth order polynomial provided the best fit curve between the solvent and thermal extraction data for thermal samples ground once through a plate having g‐in. diameter holes and twice through a plate having holes 1/8‐in. in diameter. The thermal extraction method, being adequately reproducible, rapid, and economical, provides a valuable tool to the food industry in control procedure and to the Armed Forces in its quality assurance tests.
Gel Filtration Fractionation of the Whole Water‐Extractable Soybean Proteins
Authors: OBARA TETSUJIRO , KIMURA MIYO
Published: August 2006

SUMMARY— The water‐extractable soybean proteins (WESP) were fractionated into five fractions by gel filtration with Sephadex G‐200 column. Four of the five fractions were protein fractions, while the fifth fraction was nonprotein fraction. The first two fractions were heterogeneous by sedimentation analysis, while the third and fourth fractions give homogeneous fractions with 7s and 2s respectively. The trypsin inhibitor activity was found only in the fourth fraction.
The Effect of Stretch‐Tension During Rigor on Certain Physical Characteristics of Bovine Muscle
Authors: BUCK E. M. , BLACK D. L.
Published: August 2006

SUMMARY— Seven pairs of muscle strips prepared from bovine longissimus dorsi muscles were subjected to two degrees of stretch‐tension during rigor. Individual muscle fiber extensibility was determined and found to be significantly less in stretched muscle strips (P < 0.001). The average muscle fiber diameter was also significantly smaller in stretched muscle strips (P < 0.001). Tenderness of samples was determined objectively with an Allo‐Kramer Shear Press. Significantly less force was required to shear samples from the stretched muscle strips in five of seven trials (P < 0.01). The inconsistent results obtained in two of the tenderness trials are explained on the basis of uneven heat penetration during cooking due to changes in volume resulting from stretch treatment.
A Modified Sample Holder for Determining Viscosity of a Diphasic Fluid
Authors: McCOLLUM J. P. , FODA Y. H.
Published: August 2006

SUMMARY— A sample holder was constructed to prevent separation in a diphasic fluid during the determination of viscosity with a disc‐spindle viscometer. The holder consists of inner and outer cups separated with spacers. A magnetic stirrer causes fluid being tested to move through holes in the bottom, up around the outside, and over the top of the inner cup, creating a slow downward movement past the spindle. The movement is adjusted to a rate just sufficient to maintain a homogenous mixture and give a maximum stabilized shearing stress.

Shearing stress was unaffected by direction of rotation of the stirrer. The agitation required for tomato juice apparently had but little effect upon shearing stress as indicated by tests with Newtonian fluids.

The modified sample holder was used to determine viscosity of juices of several varieties varying in fruit characteristics. large differences were shown, but no relationship between fruit firmness and viscosity was apparent.
Catheptic Activity of Chicken Muscle: Quantitative Assay of the Hemoglobin‐Splitting Catheptic Activity
Authors: BERMAN MORRIS B.
Published: August 2006

SUMMARY— A quantitative method was developed to assay the hemoglobin‐splitting catheptic activity in chicken muscle. The catheptic activity of chicken breast muscle was found to be 34‐fold greater than previously reported.
Solvent Techniques for the Direct Colorimetric Determination of Copper and Iron in Oils
Authors: LABUZA T. P. , KAREL M.
Published: August 2006

SUMMARY— The standard procedure for determining trace metals in biological materials requires the ashing of the sample to obtain an aqueous solution. Once this sample is prepared, numerous methods may be employed to determine the metal content. With oils the common ashing techniques lead to serious errors because of spattering, foaming, and volatilization of the sample. In the past, several methods have been developed to eliminate the ashing procedure but large samples (20–50 g) or special equipment was necessary. To allow use of very small oil samples (0.5–2 g) for determining iron and copper, solvent procedures which eliminated the ashing step were developed. The iron procedure is based on the standard aqueous 1,10‐o‐phenanthroline method modified to employ an initial solvent extraction procedure. Comparison of this method with the aqueous ash procedure on oils of known iron content showed the methods to be equivalent in precision. The solvent procedure is capable of determining 0.1 ppm of iron in the oil. The direct solvent copper procedure based on the sodium‐diethyldithiocarbamate aqueous method showed similar results. Because of the ease of performance and the small sample size required, these tests would be useful in food and biological research.
Collagen Content and Subjective Scores for Tenderness of Connective Tissue in Animals of Different Ages
Authors: KIM CHONG WON , HO G. P. , RITCHEY S. J.
Published: August 2006

SUMMARY— Collagen nitrogen in raw steaks was related to subjective scores for tenderness of connective tissue in steaks cooked to 61° from two muscles, L. dorsi and B. femoris from three groups, veal, baby beef, and mature beef, of eight animals each. A highly significant, but somewhat low correlation, −0.54, indicated that collagen in raw meat would be an index of the tenderness of connective tissue within cooked meat. Correlations within muscle groups indicated a better index in the B. femoris. The amount of collagen nitro, gen was not different between the age groups. Panel scores within B. femoris were indicative of larger amounts and tougher connective tissue in the older animals.
2,2‐Dichloropropionic Acid Residues in White Asparagus
Authors: ARCHER T. E. , CROSBY D. G. , CARLTON A. B.
Published: August 2006

SUMMARY— Dalapon residues in white asparagus following application of the herbicide for barley control in California asparagus fields ranged from 15 to 0.1 ppm when sampling occurred between 0.08 and 11 days after spraying. Negligible, if any, loss of dalapon occurred in asparagus stored at deep freeze temperatures for up to 14 months. Likewise, cooking under typical home conditions did not affect the residue level, although over half of the remaining dalapon was transferred to the cooking water.