bluuebunny/crossref_metadata_2025 huggingface dataset:
THE INFLUENCE OF GLUCONO DELTA LACTONE ON CURED HAM COLOR AND COLOR STABILITY
Authors: PATE T. D. , SHULER R. O. , MANDIGO R. W.
Published: August 2006

SUMMARY– Pairs of hams from 72 crossbred barrows slaughtered at three weight intervals (68.2, 90.9, and 113.6 kg) were assigned to three treatments of glucono delta lactone (GDL) (0, 30, or 60 g/l) and two post cure aging periods (1 or 14 days). Following post cure aging, samples from the boneless hams were exposed to light (200 ft‐c) for various time intervals (0, 30, 60, 90, 120, 150, 180, and 1440 min) and nitric oxide‐ and total‐pigments extracted with acetone/water and acetone/acid respectively. There were no significant differences in color formation or color stability of hams aged 1 or 14 days. The influence of GDL on nitric oxide‐ and total‐pigment formation and stability was nonsignificant at most exposure intervals. Chemical analysis showed a significant decrease in moisture content of hams with increasing amounts of GDL added. Fat, chloride, and ash levels were not different for the three GDL treatments. Residual nitrite levels were found to be significantly lower for the 30 g/l of GDL in hams extracted one day post cure.
FACTORS AFFECTING MACADAMIA NUT STABILITY. 3. Effects of Roasting Oil Quality and Antioxidants
Authors: CAVALETTO CATHERINE G. , YAMAMOTO HARRY Y.
Published: August 2006

SUMMARY– Chemical and physical changes in roasting oil from a commercial processing plant and the relationship of these changes to quality and shelf‐life of roasted macadamia kernels were investigated. Oil was sampled initially and after 2, 4 and 13 weeks of roasting. Generally, free fatty acid, color (absorbance at 550 nm), refractive index and viscosity of the roasting oil increased with use. Changes in iodine number and fatty acid composition indicated there was considerable oil exchange between roasting oil and macadamia kernels. Antioxidant loss in the roasting oil was rapid. No flavor differences were observed in kernels immediately after roasting in the various oil samples, and shelf‐life was not appreciably affected by continuous use of the oil for as long as 13 weeks. A second study investigated the effects of vacuum‐packing (0, 15 and 24 in.) and direct antioxidant application (approximately 76 ppm butylated hydroxyanisole and butylated hydroxy‐toluene) on the stability of dry‐roasted macadamia kernels. Stability of antioxidant‐treated kernels was greater than that of untreated kernels, regardless of vacuum level. Vacuum packing had no effect on antioxidant‐treated kernels, but showed some benefit for untreated kernels.
BOUND WATER DETERMINATION USING VACUUM DIFFERENTIAL SCANNING CALORIMETRY
Authors: BECHTEL P. J. , PALNITKAR M. P. , HELDMAN D. R. , PEARSON A. M.
Published: August 2006

SUMMARY– Using a vacuum differential scanning calorimeter, it was possible to measure the relative bound water content of several food stuffs. Freeze‐dried beef powder, freeze‐dried whole egg powder, modified corn starch powder and non‐fat dry milk were used. Results indicate that the relative bound water of food stuffs can be determined, but determination of total water from water binding energy will require further experimentation.
POTENTIAL OF FREEZE DRYING FOR REMOVAL OF CHLORINATED HYDROCARBON INSECTICIDES FROM EGGS
Authors: ZABIK MARY E. , DUGAN LE ROY
Published: August 2006

SUMMARY– The potential of freeze drying for residue removal from whole eggs and egg yolks was evaluated. Significant pesticide reductions of 79% for lindane, 37% for dieldrin, 57% for p,p′‐DDT and 31% for o,p′‐DDT‐DDD occurred in freeze‐dried whole eggs. Half the lindane was removed by freeze drying egg yolk, but only minimal removal occurred for the other pesticides. Approximately a 20% increase in p,p′‐DDE occurred in both the freeze‐dried whole eggs and yolks. The success of freeze drying for pesticide removal from eggs appeared related to both the vapor pressure of the pesticide and the amount of contamination in the whole egg.
INSECT PROBLEMS OF PECAN SHELLING PLANTS AND THEIR RELATION TO INSECTS AND INSECT PARTS IN PROCESSED PECANS
Authors: GECAN JOHN S. , BRICKEY PARIS M. , EISENBERG WILLIAM V. , ROAF ANDREE
Published: August 2006

SUMMARY– Factory studies were conducted to determine the incidence of various types of insect contaminants in inshell and shelled pecans and their significance as related to processing methods. Pecans may become infested in the field with primary and/or secondary insect pests and in the shelling plant by storage insects. Analytical results showed raw stock sorting by air separation to be ineffective for removing insect‐infested inshell nuts. Insects and their fragments are present in cracked infested nuts and are largely removed by subsequent air separation procedures. During processing, Curculio caryae larvae are concentrated in the midget and small pecan pieces. Hand sorting under UV light was shown to be superior to other procedures for removal of curculio larvae from the finished product. Finished shelled pecan products contained relatively few insect fragments.
OXIDATION OF CAPSANTHIN
Authors: PHILIP T. , FRANCIS F. J.
Published: August 2006

SUMMARY– Oxidation of capsanthin by molecular oxygen at 40°C in the solid state is discussed. The absence of an induction period in the oxygen absorption curve indicated that oxidation does not involve the typical autoxidation pattern. A number of keto‐carotenoids such as capsanthone, 3‐keto‐kryptocapsone, and 3‐keto‐β‐apo‐8′‐carotenal were isolated in the oxidation products. Oxidation of capsanthin involves primarily the oxidation of hydroxyl groups, followed by scission of the chain at the carbon‐carbon bond α to the in‐chain carbonyl group.
ANTHOCY ANINS IN RED ONION, Allium cepa
Authors: FULEKI TIBOR
Published: August 2006

SUMMARY– Seven cyanidin and one peonidin glycosides were found in the bulbs of the Ruby and Southport Red Globe varieties of red onion. The major anthocyanin and the one present in second largest quantity were identified on the basis of their chromatographic and spectral properties as cyanidin 3‐glucoside and cyanidin 3‐diglucoside, respectively. The cyanidin 3‐diglucoside was not found identical with either the 3‐sophoroside or the 3‐gentiobioside of cyanidin, therefore, this pigment is not only a “new” compound but it also represents a “new” glycosidic class for antho‐cyanins. The peonidin monoside present only in minor quantity was identified as peonidin 3‐glucoside.
A GAS CHROMATOGRAPHIC PROCEDURE FOR ANALYSIS OF AQUEOUS ORANGE ESSENCE
Authors: MOSHONAS M. G. , LUND E. D.
Published: August 2006

SUMMARY– A procedure for direct GLC analysis of orange essence was developed. The procedure uses a Porapak precolumn to separate the water, methanol, acetaldehyde and ethanol from the remainder of the volatile organic constituents of the essence. Determination of the organic material in the essence can be obtained by this method from a 25 μl sample of aqueous essence. The method allows a quantitative estimation of acetaldehyde, methanol and ethanol as well as the smaller amounts of other organic compounds in the essence.
MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 10. Effect of Internal Temperature and Carcass Maturity on Structure of Bovine Longissimus
Authors: SCHMIDT J. G. , JR. F. C. PARRISH
Published: August 2006

SUMMARY– A study was carried out with light and electron microscopic techniques to discover the effect of heating and carcass maturity upon the connective tissue and myofibrillar proteins of longissimus from veal (5–6 months), A (12–20 months) and D (54–60 months) maturities. Longissimus was heated to internal temperatures of 1) 50°C; 2) 60°C; 3) 70°C; 4) 80°C and 5) 90°C. Light microscopy indicated that connective tissue fibers increased in size and degree of aggregation with carcass maturity. Also, the more aggregated fibers from D maturity were more heat resistant than the less aggregated fibers of veal and A maturity. Endomysial connective tissue shrinkage was initiated at 50°C and it was completed at approximately 70°C. On the other hand, perimysial connective tissue shrinkage required internal temperatures of 70°C and higher before any significant fiber changes were observed. However, if endomysial and perimysial connective tissue fibers showed similar degrees of aggregation, they appeared to react similarly to heat regardless of maturity group. Electron and phase contrast microscopy showed that myofibrillar proteins compressed and sarcomeres shortened at 50°C. Heating to 60°C caused loss of M‐line structure, initiation of disintegration and coagulation of thin and thick filaments and further myofibrillar protein shrinkage. Heating to 70 and 80°C caused more disintegration of thin filaments and coagulation of thick filaments. At 90°C, an amorphous structure resulted, but regardless of the internal temperature the principal banding features of the sarcomere could be identified. These changes are discussed in relationship to changes in meat tenderness.
PROTEIN EXTRACTABILITY OF TURKEY BREAST MUSCLE EXHIBITING DIFFERENT RATES OF POST‐MORTEM GLYCOLYSIS
Authors: LANDES D. R. , DAWSON L. E. , PRICE J. F.
Published: August 2006

SUMMARY– Changes in pH and in protein extractability were determined in turkey breast muscles from anesthetized and nonanesthetized birds from 0–72 hr post‐mortem. Shear values were measured on cooked meat after 72 hr post‐mortem aging. Total extractable‐, total soluble fibrillar protein‐, soluble actomyosin‐, sarcoplasmic protein‐, nonprotein‐, and unextracted alkali soluble protein‐nitrogen values were determined. These values remained fairly constant during the first hour post‐mortem in muscles from anesthetized birds, but began to change immediately in muscles from control birds. Total extractable nitrogen, total soluble fibrillar protein nitrogen and soluble actomyosin nitrogen extracted from muscles of control birds increased during post‐mortem aging. These fractions in muscles from other species either remain the same during rigor development or decrease. The muscles of anesthetized birds were more tender (measured by shear value) than those from the control birds.
RESPONSE TO ELECTRICAL STIMULATION AND POST‐MORTEM CHANGES IN TURKEY PECTORALIS MAJOR MUSCLE
Authors: MA ROBERT T‐I , ADDIS P. B. , ALLEN E.
Published: August 2006

SUMMARY– Muscle samples were obtained from 20 turkey hens 5 min postexsanguination for the determination of sarcomere length, response to electrical stimulation, and time‐course of rigor mortis. Additional samples were obtained from the opposite (undisturbed) pectoralis major muscle at 1, 2, 6 and 24 hr post‐mortem for the determination of sarcomere length. Birds were divided into three groups based on the time to complete rigor mortis: (1) slow, > 125 min; (2) fast, <50 min; and (3) intermediate, 50–125 min. Birds that displayed a long time course of rigor mortis had a low threshold of response (9v) and a long duration of response (106 seel to electrical stimulation. Conversely, muscles which become inextensible within 50 min displayed a high threshold (123v) and low duration (8 sec). Muscles with intermediate rates of rigor had intermediate threshold (58v) and duration (50 sec). Increase in sarcomere length occurred within 1 hr post‐mortem in the fast‐rigor group, 2 hr in the intermediate‐rigor group and 6 hr in slow‐rigor birds. A similar experiment conducted on 24 toms indicated that postexsanguination struggling resulted in a decreased time course of rigor, elevated threshold and shortened duration of response to electrical stimulation. Strugglers displayed a more rapid (P<.01) post‐mortem increase in sarcomere length than non‐strugglers. The results suggested that in some presently‐used commercial turkey processes, some of the carcasses are frozen with muscles in a prerigor, short‐sarcomere state.
EFFECT OF A PORCINE PANCREATIC COLLAGENASE ON MUSCLE CONNECTIVE TISSUE
Authors: SATTERLEE L. D.
Published: August 2006

SUMMARY– Porcine and bovine pancreas as well as porcine spleen, liver and kidney were analyzed for possible collagenolytic activity. Both the porcine and bovine pancreas extracts possessed collagenolytic activity at pH 5.5 and 37°C. The ability of the pancreas extract to break down connective tissue was not due to tryptic or chymotryptic activity, but was due to a combination of collagenolytic and elastolytic activity. The collagenase was partially purified using Sephadex chromatography and was shown to degrade collagen into small soluble peptide fragments.
MYOSIN STABILITY IN INTACT CHICKEN MUSCLE AND A PROTEIN COMPONENT RELEASED AFTER AGING
Authors: WU C. ‐S. C. , SAYRE R. N.
Published: August 2006

SUMMARY– My osin from both red (myosin‐R) and white (myosin‐W) chicken muscle was extracted with Hasselbach‐Schneider solution after the muscle had aged for 30 min and 24 hr post‐mortem. Myosin‐W from aged muscle contained a fast moving boundary in sedimentation velocity studies. When this fraction (component T) was separated on a DEAE‐Sephadex column, the ATPase activity and sedimentation pattern of the resulting myosin were similar to those of chromatographed myosin from unaged muscle. The numbers of sulfhydryl groups in both myosin‐R and myosin‐W were not affected by aging. The extinction coefficient and absorption spectrum of component T were different from those of myosin, and component T had neither ATPase nor 5′‐adenylic acid deaminase activity. Lowering the pH of myosin extracted from unaged muscle to the pH values found in muscle aged for 24 hr caused aggregation and loss of ATPase activity. These aggregates of myosin differed from component T in both sedimentation velocity and chromatographic pattern.
DIETARY EFFECTS ON BEEF COMPOSITION. 4. Processing and Palatability Attributes
Authors: DUBE G. , BRAMBLETT V. D. , HOWARD R. D. , HOMLER B. E. , JOHNSON H. R. , HARRINGTON R. B. , JUDGE M. D.
Published: August 2006

SUMMARY– The influence of dietary regimen of 104 half‐sib Angus steers allotted to 1 of 13 combinations of hay, corn silage and corn concentrate, and of slaughter weights of 284 vs. 340 kg and 409 vs. 454 kg (live weight) on processing qualities and palatability of beef was studied. Measurements included postmortem glycolytic activity, water‐ and fat‐binding capacity, textural properties, cooking losses, flavor and juiciness of selected muscles. Results showed that feeding regimens had a greater effect than did slaughter weight on qualities studied. Corn silage in the early dietary regimen of cattle weighing 284 and 340 kg resulted in significantly lower pH values (5 and 45 min post‐mortem), higher amounts of glycogen at slaughter and greater water‐ and fat‐binding capacity as compared to hay. Similar effects of early diet were noted for 5‐ and 45‐min pH and water‐binding capacity in cattle fed to heavier weights (409 and 454 kg); however, in these animals the early‐hay diet resulted in greater muscle glycogen deposition than the early‐silage diet. Steaks from animals fed corn silage in the early period were determined to be more tender by both shear values and panel scores and were more juicy and flavorful than those from hay‐fed animals. These differences in palatability due to early diet were still evident after the cattle had been fed to heavier (409 and 454 kg) weights. When steers weighing 409 and 454 kg were grouped together, the effects of feeding regimen during the intermediate period were considerably less pronounced than those of the early feeding period.
COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED AND SPRAY‐DRIED EGGS
Authors: FUNK KAYE , ZABIK MARY E.
Published: August 2006

SUMMARY —Coagulation patterns of slurries prepared with milk and frozen, foam‐spray‐, freeze‐and spray‐dried whole eggs, yolks and albumen were studied. All slurries were heated and stirred at constant rates using a Brabender Visco/Amylo/Graph. Ranked in order of initial gelation temperatures were slurries prepared with frozen, freeze‐, spray‐ and foam‐spray‐dried whole eggs. Slurries prepared with frozen yolks or albumen showed initial gelation at lower temperatures than those prepared with dried yolks or albumen. Viscosity data indicate detrimental effects of drying to gelation properties of whole eggs, yolks and albumen.
STABILITY OF MILK FAT‐WATER EMULSIONS CONTAINING SINGLE AND BINARY EMULSIFIERS
Authors: TITUS T. C. , MICKLE J. B.
Published: August 2006

SUMMARY —The stability of 25% milk fat‐water emulsions containing sorbitan‐fatty acid emulsifiers were compared to determine the influence of single vs. binary emulsifier systems, and saturated vs. unsaturated emulsifier side chains. These variables were compared at emulsifier HLB values of 9.5–10.0 and at usage levels of 0.5–2.0% of the fat. There were no statistical differences (P > 0.05) between single and binary emulsifier mixtures or between emulsifiers with saturated or unsaturated side chains. There also was no significant difference (P > 0.05) between emulsifier HLB numbers of 9.5 and 10.0. However, as the amount of emulsifier in the system was increased the stability of the emulsion increased (P < 0.01).
AN ENZYMATIC PROCESS FOR A PROTEIN‐CONTAINING BEVERAGE BASED ON SOYBEAN PROTEIN AND LEMON JUICE
Authors: SUGIMOTO HIROSHI , VAN BUREN JEROME P. , ROBINSON WILLARD B.
Published: August 2006

SUMMARY —An acidic enzymatic process for a bland soybean protein hydrolysate is described. Cooked suspensions (5.0%) of isolated soybean protein are mixed with small amounts of an acid‐protease preparation from Trametes sanguinea, adjusted to pH 3.3–3.5 with concentrated lemon juice and incubated at 50°C for 8–10 hr. After stopping the proteolysis by heat treatment, the clear supernatant is separated from any insoluble residue by centrifugation. A solubilized nitrogen recovery of 88–90% is obtained. All nitrogenous substances in the hydrolysate are 5% trichloroacetic acid‐soluble, and the dehydrated hydrolysate easily reconstitutes to a clear solution with cold water. After being diluted about twice and sweetened with sugar, the hydrolysate constitutes a clear, slightly yellowish lemonade‐like flavored beverage. The data on chemical analysis, gel‐filtration and rheological behavior of the hydrolysate are also described and discussed.
STORAGE STABILITY OF CSM: ALTERNATE FORMULATIONS FOR CORN‐SOY‐MILK
Authors: BOOKWALTER G. N. , MOSER H. A. , KWOLEK W. F. , PFEIFER V. F. , GRIFFIN E. L.
Published: August 2006

SUMMARY —Corn‐soy‐milk (CSM), a high‐protein food supplement for children, contains pregelatinized corn meal, soy flour, nonfat dry milk, vitamins and minerals. To increase the choice of possible ingredients, several formulations were studied. Flavor and chemical tests after storage at 77, 100, and 120°F were made on experimental samples containing corn meals and soy flours, dry whey, increased levels of nonfat dry milk, sucrose and dextrose hydrate. Stability was adequate for all formulations tested except those containing dextrose hydrate or unprocessed whole corn meal. At storage temperatures of 100°F or above, substantial losses in available lysine occurred in the samples containing dextrose hydrate.
RELATION OF ATPase ACTIVITY AND CALCIUM UPTAKE TO POSTMORTEM GLYCOLYSIS
Authors: KRZYWICKI K.
Published: August 2006

SUMMARY –Calcium uptake and Ca2+‐activated ATPase activity have been investigated in relation to pH, in pork muscle Longissimus dorsi, sampled 35 min postmortem. Both the rate of calcium uptake and the enzyme activity were negatively, and significantly, correlated with pH1, except when the latter value dropped below 5.9. At pH1 < 5.9, impairment of reticular function and of enzyme activity became apparent. As pH1 is a guide to the rate of postmortem glycolysis, the significance of the findings is discussed with respect to accelerated glycolysis and the development of the PSE condition in pork.
HYDRATION OF SODIUM CHLORIDE BOUND BY CASEIN AT MEDIUM WATER ACTIVITIES
Authors: GüAL S. , BüANKAY D.
Published: August 2006

SUMMARY –In dried mixtures of sodium chloride and casein, one part of the salt is bound by the protein and the other part is crystalline or amorphous, depending on drying conditions. Bound and free forms of salt are in equilibrium, which is strongly dependent on the actual water activity. If changes in water activity take place slowly, this equilibrium may be maintained; whereas, during rapid changes nonequilibrium conditions are likely to be attained. The bound, crystalline and amorphous sodium chlorides produce characteristic changes in the water vapor sorption properties of salt‐casein‐mixtures. Sorption isopsychric curves describing the equilibrium water content as a function of the composition at constant water activity were determined between the water activities of 0.50 and 0.75 at 25°C, using the isopiestic technique. These curves were analyzed in terms of the hydration of bound sodium chloride ion pairs. The hydration increases progressively with increasing water activity; also, with the amount of sodium chloride added up to the point where the protein becomes completely saturated with ion pairs. From the isopsychric curves, the sorption isotherms of salt‐casein‐complexes of definite salt contents were constructed in the water activity range investigated.
GAMMA GLUTAMYL TRANSPEPTIDASE OF SPROUTED ONION
Authors: SCHWIMMER SIGMUND , AUSTIN SANDRA J.
Published: August 2006

SUMMARY –An enzyme capable of liberating p‐nitroaniline from γ‐l‐glutamyl p‐nitroanilide has been purified 800‐fold from sprouted onions. The enzyme acts optimally at pH 9.0, is activated by amino acids and inhibited by borate and competitively by γ‐glutamyl derivatives. With the p‐nitroanilide as substrate it exhibits a Km of 14.3 mM whereas the Ki values with glutathione and γ‐glutamyl‐S‐methyl‐l‐cysteine as inhibitors are 0.20 and 2.14 mM respectively. From chromatography of the reaction products and from kinetic considerations it is concluded that the purified enzyme is a transpeptidase (E.C.2.3.2.1) whereas crude onion extract may, in addition, possess a true γ‐glutamyl hydrolase. It is suggested that such enzymes may play a role in the disappearance of peptides in post‐dormant onions and may be useful evoking the full flavor potential of onion.
POST‐IRRADIATION INACTIVATION OF HORSERADISH PEROXIDASE
Authors: MACRIS B. J. , MARKAKIS P.
Published: August 2006

SUMMARY —Aqueous solutions of purified horseradish peroxidase lost enzymic activity not only during irradiation with gamma rays but also after irradiation. The higher the dose of irradiation, the greater the rate of post‐irradiation inactivation. Enzyme activity loss after irradiation increased at higher temperatures of post‐irradiation storage. Adjusting the pH of the irradiated enzyme solution to 9 resulted in greater inactivation than adjusting to pH 5 or 7. When the enzyme solution was diluted before irradiation the inactivation proceeded more rapidly after irradiation than in the more concentrated solution. When, however, the already irradiated enzyme was diluted, it was the concentrated enzyme solution that lost more activity. Glycerol added to irradiated enzyme diminished rate of inactivation. Irradiating a frozen enzyme solution resulted in very little or no loss of activity during post‐irradiation storage. Neither irradiated water nor irradiated enzyme solution affected the activity of non‐irradiated enzyme mixed with them. The following mechanism for the post‐irradiation inactivation of HRPO is proposed: A portion of the enzyme which is not inactivated during irradiation is modified so as to result in subsequent inactivation by reacting with itself.
ISOLATION AND CHEMICAL PROPERTIES OF CAPSANTHIN AND DERIVATIVES
Authors: PHILIP T. , FRANCIS F. J.
Published: August 2006

SUMMARY—A solvent system for thin layer chromatography on silica gel was developed to separate the six classes of carotenoid pigments in paprika. The isolation, Rfvalues, visible, infra‐red, and NMR spectra of capsanthin and its derivatives (capsorubin, capsanthol, 3‐ketokryptocapsone, 3‐keto‐beta‐apo‐8′‐carotenal, capsanthin dilaurate, capsanthin (trimethyl silyl) diether) are presented. NMR and mass spectra of capsanthin are also given as well as beta‐carotene and canthaxanthin for comparison.
STATISTICAL ASPECT OF THE CORRELATION BETWEEN OBJECTIVE AND SUBJECTIVE MEASUREMENTS OF MEAT TENDERNESS
Authors: CACULA M. C. , REAUME JUNE B. , MORGAN K. J. , LUCKETT R. L.
Published: August 2006

ABSTRACT— The importance of obtaining a high degree of correlation between instrumental method and sensory evaluation is apparent when we are searching for a method to replace the conventional and expensive taste panel test. Unfortunately, discouraging results have been reported in regard to the degree of their correlation. Attempts have been made to clearly define what is actually being measured in both the objective and subjective methods. However, few reports have dealt with methods of data analysis. The purpose of our study was to present a method of analysis of data for removing sources of variation influencing objective and subjective measurements. Statistical models were developed for the Warner‐Bratzler and taste panel methods of tenderness evaluation. It was found that by expressing the experimental data as a deviation from their contemporary mean, extraneous sources of variation were minimized, resulting in a substantial improvement in the degree of correlation as theoretically expected. A contemporary mean is defined as an average value derived from observations collected in the same substratum which is assumed to be homogeneous by virtue of proper experimental design.
RELATIONSHIPS OF SERUM, MUSCLE AND SUBCUTANEOUS LIPIDS TO BEEF CARCASS TRAITS AND FLAVOR
Authors: THRALL B. E. , CRAMER D. A.
Published: August 2006

ABSTRACT— An examination of the means and range coefficients of the total serum, intramuscular (longissimus) and subcutaneous lipids, the major lipid classes and fatty acid compositions of the 3 tissue sites from 30 heifers and 31 bulls of the Hereford breed revealed some interesting aspects of lipid metabolism. When placed on a concentration (percent of tissue) basis, significant differences due to sex, environment and sires were shown by an analysis of variance for many of the lipid components. Phenotypic correlations, also computed on a concentration basis, gave indications of the growth and development of the animals, in addition to showing the associations of various lipid components of the 3 tissue sites to various carcass cutout traits and flavor. With a few exceptions, low positive correlations were shown for the serum lipid components with flavor, whereas, most of the marbling and subcutaneous fat components exhibited low negative correlations with flavor.
EPIMYSIAL CONNECTIVE TISSUE POLYSACCHARIDES OF BOVINE SEMIMEMBRANOSUS MUSCLE AND ALTERATIONS IN THEIR TYPE WITH AGE AND SEX DIFFERENCES
Authors: CORMIER A. , WELLINGTON G. H. , SHERBON J. W.
Published: August 2006

ABSTRACT— Newborn veal, 11.5‐month‐old steers, 14.5‐month‐old heifers and 9 to 10.5‐year‐old cows were used to identify the polysaccharide types present in the epimysium and to determine the relationship between the amount of connective tissue polysaccharides and the amount of collagen in the epimysium. Trimmed muscle was used for tenderness evaluation by shear force. Average amounts of 332, 247, 230 and 202 mg dry polysaccharides per 100g dry, defatted epimysium were isolated from the veal, steer, heifer and cow groups, respectively. A negative correlation was obtained between age of animals and amount of isolated polysaccharides. Only 20% of the hexosamine in the dried defatted epimysium was extracted as soluble connective tissue polysaccharides. It is possible that some selective solubilization of certain polysaccharides occurred during extraction and, consequently, the extracted polysaccharides may not reflect the actual polysaccharide composition of the intact tissue. Considering this, it was found by using Dowex 1 x‐2 chromatography that an average of 42% of the total uronic acids of the veal and heifer groups was eluted with 0.5M NaCl. 17 and 19% of the cow and steer uronic acids, respectively, were eluted with 0.5M NaCl. In the veal and heifer groups, 37 and 38% of the total uronic acids were eluted with 1.5M NaCl, whereas in the cow and steer groups the amount represented 71 and 70%. The percentages of uronic acids eluted with 2.0M NaCl were 20, 11, 19 and 12% in the veal, steer, heifer and cow groups, respectively. Dermatan sulfate was found to be the main polysaccharide eluted with 1.5M NaCl for the veal, heifers and cows. It also represented an important type in the steers, although other sulfate polysaccharides seemed to be present. Cellulose polyacetate electrophoresis confirmed that hyaluronic acid and dermatan sulfate were present in the epimysium. The ratio of hexosamine to insoluble collagen in the epimysium was positively associated with muscle tenderness.
POST‐MORTEM GL YCOL YSIS IN OX SKELETAL MUSCLE: EFFECT OF ADDING NICOTINAMIDE‐ADENINE DINUCLEOTIDE TO DILUTED MINCE PREPARATIONS
Authors: NEWBOLD R. P. , SCOPES R. K.
Published: August 2006

ABSTRACT— Samples of mince, prepared from ox sternomandibularis muscle about 75 min postmortem, were diluted with one volume of 0.16M potassium chloride containing 0, 50 or 100 mM potassium phosphate with or without 1 mg of nicotinamide‐adenine dinucleotide (NAD)/ml. Changes in pH and in the concentrations of glycolytic intermediates and the principal nucleotides were followed for about 6 hr after dilution. NAD was lost rapidly, its adenine moiety being converted to inosine nucleotide by the enzymes present. When the diluent did not contain inorganic phosphate (Pi) inclusion of NAD resulted in a somewhat faster loss of adenosine triphosphate (ATP), earlier cessation of glycolysis and higher ultimate pH. Inclusion of NAD in the preparations containing added Pi led to a reduction in both phosphorylase and phosphofructokinase activity. It also prevented the accumulation of fructose diphosphate. This was the result of lowering the phosphofructokinase activity rather than of increasing the glyceraldehyde‐3‐phosphate dehydrogenase activity. Adenosine triphosphatase (ATPase) activity, after an initial period during which it was unaffected by inclusion of NAD, was greater in the preparations containing added Pi and NAD than in the corresponding preparations without added NAD.
CARROT VOLATILES.
Authors: HEATHERBELL D. A. , WROLSTAD R. E. , LIBBEY L. M.
Published: August 2006

ABSTRACT— Volatiles in aqueous extrack of raw, canned, and freeze‐dried carrok were isolated and concentrated by an on‐column entrainment procedure. Twenty‐three compounds were identified by GLC‐MS in the raw carrot. Of these, diethyl ether, acetaldehyde, acetone, propanal, methanol, ethanol and β‐phellandrene had not been previously reported in raw carrots. Several other compounds were tentatively identified. Acetaldehyde, sabinene, myrcene, and terpinolene wzre considered important character‐impact compounds in raw Carrot aroma; however, compound(s) responsible for carrot aroma remain elusive. Differences in volatile composition between canned, freeze‐dried and raw carrok were found to be mainly quantitative rather than qualitative. Ethanethiol, dimethyl sulfide and dimethyl substituted styrene compounds formed with canning. Canning resulted in an approximate 50% loss of “higher boiling” compounds; however, it produced an increase in “lower boiling” compounds, particularly methanol, which increased from 0.05–60 ppm. Freeze drying resulted in an approximate 75% loss of total volatile content. Ethanethiol, dimethyl sulfide, acetaldehyde, octanal, 2‐decenal and possibly dimethyl substituted styrene compounds are considered important in canned carrot flavor.
NONVOLATILE ORGANIC ACIDS IN GUAVA
Authors: CHAN H. T. , BREKKE J. E. , USDA T. CHANG
Published: August 2006

ABSTRACT— The nonvolatile organic acids of guava were extracted and isolated. TLC of the acids showed the presence of 6 acids, 5 of the acids identified as lactic, malic, citric, ascorbic and galacturonic. GLC of the methyl esters of the guava acids confirmed the presence of malic, citric and lactic acid. Quantitative determinations using succinic acid as an internal standard showed citric and malic acid to be present in almost equal amounts and lactic acid in much lesser amount in cultivated guavas. In wild guavas, citric acid was the predominant acid, with lesser amounts of malic and lactic acids.
EVALUATION OF CERTAIN PHYSICAL PROPERTIES OF MEAT USING A UNIVERSAL TESTING MACHINE
Authors: STANLEY D. W. , PEARSON G. P. , COXWORTH V. E.
Published: August 2006

ABSTRACT— The Instron tester served to evaluate physical properties of uncooked rabbit and beef muscle including work of rupture, breaking strength, break elongation elasticity and stress relaxation. These methods measure variations in muscle type, aging and post‐mortem treatments comparably with shearing instruments. Shank showed higher tensile properties than tenderloin, less elasticity and lost more applied stress. With rabbit, the breaking force of longissimus dorsi unrestrained during rigor was .237 Ib/g ± 7.5% for samples 5.0 cm by 0.2–0.5 cm2 while restrained muscle gave .168 ± 9.9% and also exhibited higher elasticity and break elongation. Post‐mortem aging decreased tensile properties and elasticity. Psoas muscle, characterized by more coextensive fibers, had higher tensile properties than longissimus dorsi.
EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
Authors: TOWNSEND W. E. , ACKERMAN S. A. , WITNAUER L. P. , PALM W. E. , SWIFT C. E.
Published: August 2006

ABSTRACT— Frankfurter emulsions containing either 25% or 35% beef fat, pork fat, or cottonseed oil were prepared by comminuting at 1500, 2500, or 5000 rpm to temperatures ranging from 45°–85°F. Data were obtained on the viscosities of the emulsions; except for initially high viscosities for which unmelted fat was responsible, the viscosities of emulsions containing the fats, or oil, were similar: viscosities tended to decrease with increasing time and temperature of chopping. The frankfurters were stuffed, smoked, and cooked, and data were obtained on shrinkage, fat retention, ease of peeling, specific gravity, and texture. Shrinkage was inversely related to content of fat. Fat separation mainly occurred in processing frankfurters containing beef fat; the data suggest that emulsions containing beef fat should be comminuted to 65°–75°F to avoid possible under or overchopping: the results show that optimum conditions were time as well as temperature dependent. The air content of frankfurters varied inversely with the maximum temperature attained during communition. Frankfurter skin strength was lessened on increasing the temperatures to which emulsions were communited; elasticity, the equivalent of rubberiness, decreased under these conditions.
EFFECT OF NEAR INFRARED ENERGY ON RATE OF FREEZE DRYING OF BEEF
Authors: BURGHEIMER F. , STEINBERG M. P. , NELSON A. I.
Published: August 2006

ABSTRACT— Infrared radiation was extensively investigated as a heat source for freeze drying 1‐in.‐thick slices of beef. Two approaches were used to study the effect of spectral regions on the drying rate. First, filters which transmitted definite wavebands in the near infrared were interposed between the heaters and the product. Secondly, different spectral distributions were obtained by varying the voltage applied to the heaters while keeping the total radiating power constant. From the work with filters it was concluded that the short wavelengths, 1 μ or less, gave the most rapid drying. Similarly, the work with voltage variation showed that drying rate was improved by increasing intensity and decreasing wavelength to about 0.95 μ The shortest complete drying cycle using infrared heating was 7.0 hr as compared to 11 hr for the conventional control. Samples were evaluated for surface appearance, rehydration characteristics and organoleptic quality of cooked meat. The quality of samples produced with infrared radiation of short wavelengths predominantly at about 1 μ was judged to be similar to that obtained with conventional heating.
HEAT PASTEURIZATION OF CRAB AND SHRIMP FROM THE PACIFIC COAST OF THE UNITED STATES: PUBLIC HEALTH ASPECTS
Authors: LERKE PETER , FARBER LIONEL
Published: August 2006

ABSTRACT— A study of the potential public health hazard presented by coagulase‐positive staphy‐lococci, salmonellae and Clostridium botulinum in the meat of Dungeness crab and Pacific Coast shrimp pasteurized in flexible plastic containers revealed potentially toxinogenic staphylococci on the commercial nonpasteurized product, in 15% of the shrimp and 9% of the crab samples. No salmonellae or Cl. botulinum were isolated from, respectively. 26 and 54 samples of shrimp or 74 samples of crab. Pasteurization for 1 min at 180°F destroyed large inocula (107 and 108 cells) of staphylococci and salmonellae introduced into packages of the products, but processing for 5 min at 180°F allowed some members of an inoculum containing 103 spores of Cl. botulinum type E to survive. While storage at 40°F prevented the growth on crab and shrimp meat of all staphylococci and salmonellae tested, it permitted growth and toxin formation by Cl. botulinum type E after 30–40 days. No toxin could be detected in packages inoculated with type A and proteolytic B spores and held at 50°F or lower. A 0.1% dip of sodium benzoate, with or without fumaric acid, did not prevent growth and toxinogenesis by Cl. botulinum types A, proteolytic B or E. It was concluded that for complete safety a holding temperature of 36°F or lower at all times would be required, but that it could not be expected to be maintained in commercial channels.
COMPUTER‐AIDED PREDICTIONS OF FOOD STORAGE STABILITY: OXIDATIVE DETERIORATION OF A SHRIMP PRODUCT
Authors: SIMON I. B. , LABUZA T. P. , KAREL M.
Published: August 2006

ABSTRACT— A study was conducted on stability of a freeze‐dried shrimp bar packaged in various materials. The purpose of this study was to develop a method for predicting the storage stability of dry foods stored in semipermeable containers and deteriorating through oxidation of lipids. In the shrimp bar, organoleptic deterioration was correlated with absorption of oxygen and with loss of carotenoid pigment; these indices of oxidation were used for the study. Rates of oxidation were studied as a function of oxygen concentration and permeability characteristics of materials used to package the bars determined. A mathematical model for prediction of storage life of the product was formulated using the kinetic data for shrimp oxidation and the permeability data. An iteration procedure utilizing a high‐speed computer was used to solve the pertinent equations and to predict storage life. Predictions were compared with results of actual storage tests; those based upon pigment loss were better than those based upon changes in flavor score.
A SYSTEM FOR CONTINUOUS THERMAL PROCESSING OF FOOD POUCHES USING MICROWAVE ENERGY
Authors: KENYON ERNEST M. , WESTCOTT D. E. , LA CASSE P. , GOULD J. W.
Published: August 2006

ABSTRACT— A system for continuous microwave sterilization of foods packaged in plastic pouches has been designed, constructed and tested. Air pressure was used to prevent pouch rupture. Pouches containing food for use in military rations were sealed and introduced through an air lock on to a conveyor inside a plastic pipe within a microwave cavity. Microwave energy was supplied up to 10 kw at 2,450 MHz. Conveyor speed and power were regulated to provide the process time and temperature. Cooling was achieved in a cooling bath. Pouches were overpackaged in a foil laminate for additional protection. Several food products were processed. Total process times of 9–14 min were achieved.
POPULATION DISTRIBUTION OF HEAT RISE CURVES AS A SIGNIFICANT VARIABLE IN HEAT STERILIZATION PROCESS CALCULATIONS
Authors: HERNDON DAVID H.
Published: August 2006

ABSTRACT— Sterilization levels found in inoculated test packs are commonly in disagreement with predicted values. This study was made to determine if predicted sterilization values would be closer to actual test values if the population distribution of the slope indices from a sample of heat rise curves were used instead of the traditional slowest or mean single value of slope index in the sterilization calculations. A computer was programmed to calculate from the basic equations of thermal death times and heat penetration, the amount of sterilization achieved at designated time intervals in a population of food packages. Means and standard deviations of slope indices from both real and postulated heat penetration tests were fed into the computer together with specified processing conditions. Predicted spoilage levels were very close to those obtained from actual inoculated test packs. From input of postulated heat penetration values, it was demonstrated that the larger the standard deviation, the greater the error will be if only a single value of the slope index is used. Manual procedures are given for an accurate determination of the minimum process time required for sterilization. Methods are also given for data expansion to show a curve illustrating the complete relationship between process time and food sterility.
THE CENTRIFUGAL FLUIDIZED BED.
Authors: LAZAR M. E. , FARKAS D. F.
Published: August 2006

ABSTRACT— Drying food pieces in a centrifugal fluidized bed with relatively high air flows may be self‐limiting, even when only partial drying is desired. Rate increases obtained in early stages of drying may be more than offset through rate‐retarding effects of a skin‐like layer of collapsed surface tissue which forms on the pieces. This skin layer becomes increasingly resistant to heat and moisture transfer. Rate data and piece temperature patterns for potato, apple and carrot confirm visual observations that skin barriers 0.2–1.0 mm thick form in the first 8–10 min of drying with high air velocities and moderate temperatures. When air temperatures were 250°F with velocities of 15 fps, 1.2‐cm cubes of potato could be blanched in only 6 min, suggesting a procedure for blanching some types of food products without leaching.
HEAT AND CALCIUM TREATMENTS FOR FIRMING RED TART CHERRIES IN A HOT‐FILL PROCESS
Authors: LaBELLE R. L.
Published: August 2006

ABSTRACT— Preheating of freshly pitted cherries at about 140°F for 5–20 min promoted firming sufficiently to permit pasteurizing the fruit in bulk without excessive tearing. Improved texture from this pretreatment was demonstrated in terms of increased extrusion force, drained weight and bulk volume. Addition of calcium up to .04% of final product led to 50% greater firmness. Hot‐fill temperatures of 180°F or higher were required to protect color and flavor from enzymatic degradation, even though product character was adversely affected thereby. While firmness or chewiness of the fruit was notably greater in the pretreated, hot‐filled product, the conventional cold‐fill, exhaust and retort process provided superior drained weight and bulk, with about equal color.
DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT
Authors: CHIRIFE JORGE
Published: August 2006

ABSTRACT— Experimental results obtained in the through‐circulation drying of tapioca root slices were analyzed to obtain the effective diffusivity in the material. Results are in good agreement with the theoretical solution which assumes the diffusivity to be constant; however, for a better comparison, a model with variable diffusivity appears to be necessary. It can also be seen that as temperature increases, the constant diffusivity model represents closely the experimental results. The assumption that water migrates within tapioca root by a process of liquid diffusion is also confirmed by the Arrhenius type temperature dependence of calculated values of the effective diffusivity.
COMBINED EFFECT OF HEAT AND ALKALI IN STERILIZING SUGARCANE BAGASSE
Authors: HAN Y. W. , SCHUYTEN H. A. , CALLIHAN C. D.
Published: August 2006

ABSTRACT— Bacterial spores contained in sugarcane bagasse were subjected to various combinations of heat exposure and alkali concentration and the rate of destruction determined for each set of conditions. A series of survival, thermal death time and alkaline destruction curves revealed a different mode of death by heat exposure than alkali treatment. Addition of alkali into the heating menstruum caused the death rates of bacterial spores to be much greater than with heat alone at a given temperature. Exposure of the spores to a temperature of 75°C for 130 min was required to reduce the spore population by 90% with heat treatment alone. Incorporation of a 1% NaOH solution into the heating menstruum effected the same degree of destruction of the spores within a 2 min period at the same temperature. From a series of thermal destruction and alkaline destruction curves, an empirical equation expressing the relationship between the death rate of bacterial spores, and the intensity of temperature and the concentration of alkali was established. The equation reveals that the death rate of bacterial spores is affected in an exponential manner by temperature and in a direct relationship by alkali concentration. Using the equation, sterilization time for various combinations of temperature and alkali concentration was determined and the overall correlation index between the experimental data and computed value was 0.877.
NUTRITIVE VALUE OF OPAQUE‐2 CORN AND ITS MIXTURE WITH HYBRID CORN AND WHEAT FLOUR
Authors: de OLIVEIRA J. E. DUTRA , DA SILVA MARIA LEONINA PEREIRA
Published: August 2006

SUMMARY— A study was carried out to evaluate the nutritive value of opaque‐2 corn grown in Brazil and the nutritional effects of its mixture with hybrid corn and wheat flour. These studies were conducted with rats to determine the growth rate, feed efficiency and protein efficiency ratio. Amino acid analyses of Brazilian opaque‐2 corn confirmed its high lysine content and other differences in amino acid content; nutritive value was shown to be similar to the American variety. There were small variations among samples of opaque‐2 corn grown in different regions and crop years, but all had high nutritive value. The nutritive value of the hybrid corn was little improved by its mixture with the high lysine opaaue‐2 corn. Better results were found when the opaque‐2 was mixed with the wheat flour.
ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTS
Authors: HAYAKAWA KAN‐ICHI
Published: August 2006

SUMMARY— A procedure was developed for predicting the transient temperature of a solid food exposed to time variable ambient temperatures. Duhamel's theorem was applied to the empirical formulas used for calculating the temperature of a food subjected to a step change in its ambient temperature. The formulas contain two constants: f, the slope index of a heating or cooling curve of a food; and j, the intercept coefficient of the heating or cooling curve. With the procedure developed transient temperature can be estimated without regard to the geometric shape of the food provided the f and j values are known. A table is presented to reduce computations involved in the procedure. Sample calculations are given for a fresh orange, a fresh carrot and a canned food product.
PORE SIZE EFFECT IN THE FIREEZE DRYING PROCESS
Authors: STUART EDWARD B. , CLOSSET GERARD
Published: August 2006

SUMMARY— Experiment were conducted to determine the influence and/or effect of the structure of the dried material itself on transport rates. Drying rates were measured in the 0.2–3.0 mm Hg pressure range, the usual operating range of commercial freeze driers. Thermal conductivities of dried beef and heat and mass transfer were calculated from drying rate data and the structure of the freeze‐dried material was studied by optical means. A simplified relationship between thermal conductivity and pore structure was derived. Results show drying rates were related to basic transport properties, thermal conductivity and pore structure.