bluuebunny/crossref_metadata_2025 huggingface dataset:
Studies on the free sugars, water‐soluble gums and hemicelluloses from barley grains and malts
Authors: Woolard Graham R. , Rathbone Elner B. , Novellie Lawrence
Published: November 2006

The free sugars, water‐soluble gums, and hemicelluloses have been isolated from four barley grain samples [Hordeum vulgare (L.)], and from their commercial malts. Arabinose, xylose, galactose, glucose, fructose, maltose and sucrose occur as free sugars in the grains and the proportions of these sugars increase on malting. Mannose also occurs as a free sugar in the malts. The water‐soluble gums contain arabinose, xylose, lesser amounts of mannose and galactose, and varying amounts of glucose. The aqueous‐ethanol supernatants from the hot‐water extracts are glucans of low molecular weight. The hemicellulose A polymers contain arabinose, xylose, mannose and glucose. Wide variations in the mannose and glucose contents were observed in these polysaccharides. The hemicellulose B polymers are arabinoxylans, containing lesser amounts of galactose and glucose. The aqueous‐ethanol supernatants from the hemicellulose B precipitations contain arabinose, xylose, mannose, galactose and glucose. These polysaccharides differ markedly from those present in the aqueous‐ethanol supernatants of the hot‐water extracts. All polysaccharides are modified to varying degrees during malting.
Effects of nitrogen and phosphorus fertilisers on yield and on inorganic and organic composition of italian ryegrass grown on phosphorus‐deficient soil
Authors: Nowakowski Tadeusz Z. , Mattingly Geoffrey E. G. , Lazarus William
Published: November 2006

Italian ryegrass (Lolium multiflorum) S22, grown in a greenhouse in phosphorus‐deficient soil in pots was given 40 and 160 mg N/kg of soil (as ammonium nitrate) and 5, 25 and 100 mg P/kg of soil (as calcium tetrahydrogen diorthophosphate). Giving more nitrogen increased yields only when adequate phosphorus was applied. A significant response to added phosphorus was obtained when ryegrass dry matter contained about 0.15% P or less. Nitrogen increased the amount of sugars but decreased that of fructosan. Phosphorus increased the production of both sugars and fructosan. Protein N (expressed as a percentage of total N) increased with increasing amounts of phosphorus given. The largest values for protein N were obtained when grass contained about 0.3 % P in the dry matter. In phosphorus‐deficient grass nitrate‐N accumulated and the predominant compounds within the free amino acid fraction were asparagine and glutamine. Adding phosphorus decreased the concentrations of both nitrate‐N and the amides. The amino acid composition of the grass protein was not affected by the nitrogen and phosphorus treatments.
Determination of nitrate in soil pastes by ion selective electrodes
Authors: Bound Geoffrey P.
Published: November 2006

An ion selective electrode was used to measure the nitrate ion concentration in pastes of soil and saturated calcium sulphate solution. A good correlation, for both air‐dried and field‐moist soil samples, was obtained between nitrate values found by colorimetric analysis subsequent to KC1 extraction, and those found by a nitrate electrode, non‐porous reference electrode couple. A ceramic frit reference electrode, although effective in pastes of air‐dried soils, gave rise to erroneous results in pastes of field‐moist soils.
The digestibility of grass silage by sows
Authors: Whittemore Colin T. , Henderson Annie R.
Published: November 2006

Silage made from young grass and which contained an average of 34.6 g nitrogen (N), 19.5 MJ gross energy (GE) and 271 g fibre/kg dry matter (DM), was found to have digestibility coefficients to sows of 0.73 for N, 0.60 for GE, 0.60 for cellulose and 0.51 for fibre. The addition of a cellulase enzyme preparation to the grass prior to ensilage decreased the fibre content by 38 g/kg DM and increased the water soluble carbohydrate (WSC) content by 154 g/kg DM, but did not influence the digestibility of the silage.
Differential scanning calorimetric studies of muscle and its constituent proteins
Authors: Wright David J. , Leach Ian B. , Wilding Peter
Published: November 2006

Rabbit muscle and its constituent proteins were investigated by differential scanning calorimetry (d.s.c.). Post‐rigor muscle yielded a complex thermogram comprising at least three endothermic transitions with Tmax values of 60, 67 and 80°C. Comparison with the purified proteins or fractions indicated that these transitions corresponded to denaturation of myosin, sarcoplasmic proteins and actin respectively. In addition to these endothermic transitions, pre‐rigor muscle produced a single large exotherm of Tmax 54°C. The evidence suggested that this transition was closely linked with the process of contraction.
Meat tenderness: Distribution of molecular species of collagen in bovine muscle
Authors: Bailey Allen J. , Sims Trevor J.
Published: November 2006

The collagen of bovine striated muscle has been shown to be comprised of three genetically distinct types of collagen, the proportions of which vary from the tendon to the endomysium. Despite the variation in genetic type all three collagens are stabilised by lysine‐derived cross‐links. It is proposed that the change in the tenderness of meat at temperatures above 65°C is caused by the tension generated during thermal contraction of all three types of collagen and that the extent is determined by the thermal stability of the intermolecular cross‐links. The relative contributions of each type of collagen remain to be elucidated.
Induction of autolytic breakdown of RNA in yeast by addition of ethanol and by drying/rehydration
Authors: Trevelyan William E.
Published: November 2006

Autolytic degradation of RNA in suspensions of yeast at 50°C has been further studied as a means of preparing single‐cell protein (SCP) suitable for human consumption. Membrane disorganisation with initiation of autolysis was promoted by addition of ethanol (5 % v/v) or, more effectively, by first air‐drying yeast in a fluid‐bed dryer and rehydrating it at 4°C, or at 50°C, before incubation at 50°C. Water was a poor suspension medium, but nearly complete breakdown of RNA within 1.5 h was achieved with a buffer, or with a 0.5 m solution of NaCl. Salt in high concentration possibly destroyed ribosomal structure. With pressed commercial baker 's yeast, a consideration of its composition suggested that an ideal procedure for removing RNA would result in the loss of about 24% of dry matter, with the production of SCP containing 54% protein. With careful timing, SCP with 48% protein could be obtained from air‐dried yeast on extraction with 0.5 M‐NaCl, with a loss of 32% of the dry matter. Active dried baker 's yeast also autolysed rapidly at 50°C, and had a relatively low proteinase activity. After extensive autolysis of baker 's yeast, the residual nucleic acid (about 5 % of that initially present) was characterised by a relatively high ratio of adenine/guanine.
Relationship between grain yield and the nitrogen and excess base contents of young barley plants
Authors: Crooke William M.
Published: November 2006

The usefulness of the organic anion level, measured as excess base (EB), and of the nitrogen content of young barley plants as indices of ultimate grain and dry‐matter yields has been examined with several barley cultivars during two seasons at three field sites. One site was unresponsive and the results accordingly showed no relationship between plant N or EB and grain yield in either year. At the other two sites, correlation coefficients of 0.6–0.7 for both N and EB were obtained, indicating that neither was particularly good as a single index of final grain yield. In another experiment where sequential age samples of young plants were taken, much higher correlation coefficients of 0.8–0.9 were obtained. Here EB gave high coefficients at a rather earlier growth stage than did N content. This could be an advantage in any overall scheme, based on soil and plant analyses, for maximising cereal yields by predicting and adjusting N fertiliser requirements.
The fatty acid, phospholipid and cholesterol content of control and polyunsaturated lamb aorta
Authors: Pyle Christopher A. , Payne Everit , Wright Douglas E. , Kirton Alan H. , Aitken William M.
Published: November 2006

Lambs trained to drink liquid supplements containing various levels of sunflower oil showed increased incorporation of linoleic acid into the aortic phospholipids with associated decreases in the percentage of C18:3ω3, C20:3ω9, C20:5ω3 and the C22ω3 fatty acids, while there was no significant change in the percentage of C20: 4ω6 fatty acid. The levels of cholesterol, total phospholipid and phospholipid fractions, did not vary significantly with increasing oil intake.
Quantitative analysis of food products by pulsed n.m.r. rapid determination of oil and water in flour and feedstuffs
Authors: Hester Ronald E. , Quine Douglas E. C.
Published: November 2006

A small process analyser employing the pulsed n.m.r. technique has been used to determine water in several different flour types and both oil and water contents of a wide range of animal feedstuffs. The procedures used for establishing and eliminating cross‐interferences in these analyses are described. Flour moisture contents in the range 13–15% were determined with approx. 0.2% standard deviation. The measurement time per sample was approx. 1 min. Mixed feeds with 1–14% oil and 7–14% water were determined with standard deviations of 0.2–1.0% and 0.5–1.2%, respectively, depending on the range of compositions employed. Measurement times per sample were 10 seconds for oil and approx. 1 min for water.
The yield of 3‐deoxy‐4‐sulphopentosulose in the sulphite inhibited non‐enzymic browning of ascorbic acid
Authors: Wedzicha Bronislaw L. , Imeson Alan P.
Published: November 2006

The ion exchange behaviour of 3‐deoxy‐4‐sulphopentosulose is markedly influenced by the presence of hydrogen sulphite ion, the dihydroxysulphonate being held more firmly on a strongly basic resin than the free dicarbonylic product. The apparent formation of other sulphonates in model ascorbic acid/glycine/HSO3‐ reactions is explained in terms of this ion exchange behaviour and the major reaction product is 3‐deoxy‐4‐sulphopentosulose in 75 % yield. In foods, the yields of this sulphonate and also of 3‐deoxy‐4‐sulphohexosulose are now regarded as true indicators of the extent of the fate of sulphur dioxide by way of its inhibition of non‐enzymic browning reactions.
The effects of cattle slurry and inorganic fertiliser nitrogen on the yield and mineral composition of forage maize. results of preliminary experiment
Authors: Pain Brian F. , Phipps Richard H. , Richardson Selwyn J.
Published: November 2006

Four rates of cow slurry (0, 35, 70 and 105 t/ha) and inorganic nitrogen (0, 40, 80 and 120 kg/ha) were applied in a factorial arrangement to forage maize plots on a sandy loam soil (Hurst Series). The response of maize DM yield to inorganic N was small above 40 kg N/ha. Slurry alone gave satisfactory yields and up to 70 t/ha improved the response to inorganic N. Slurry at 105 t/ha tended to delay crop maturity and reduced yields when more than 40 kg inorganic N/ha was applied. The percentage N, P and K in the soil before drilling and in the crop at the silage stage were positively related to the amount of slurry applied. Appreciable amounts of P, K and Mg remained in a “plant available” state in the soil after the maize harvest.
Studies on fish muscle protein. Nutritional consequences of the changes occurring during frozen storage
Authors: Guy Poulter R. , Lawrie Ralston A.
Published: November 2006

Samples of cod, whiting, herring, lemon sole and skate muscle were frozen and stored at − 8°C for up to 20 months. Samples of cod muscle were also stored at − 30°C. During storage at −8°C the decrease in the solubility of the muscle proteins in 5% NaCl (denaturation) was most rapid in whiting followed in order by skate, cod, herring and lemon sole. Little change was detected in the NaCl solubility of cod muscle protein stored at − 30°C. An increase in the pH was found to occur in all the species examined. The relationship between these changes and the toughening that occurs in fish muscle during frozen storage is considered. No nutritionally significant decrease in the lysine availability or the in vitro digestibility of the muscle proteins was found to occur in any of the species examined. In whiting, lemon sole and skate very small, statistically significant, increases in the available lysine content were detected after 7 months of storage at −8°C and this may indicate that unfolding of the protein chains had occurred.
The composition of animal feeds
Authors: Wilson Peter N.
Published: November 2006

This paper postulates that, as the competition between animal and human feed is now a cause for socio‐political concern, it is likely that there will be a return to the situation in which the animal feed industry utilises raw materials surplus to, or non‐competitive with, human food. A brief discussion on each of the most important nutrients follows, outlining their importance in animal feeds before explaining the role of “fillers” in animal feeds. Least cost formulation is then explained, before an attempt is made at a raw material classification where the point is made that a dietary formulation depends more upon the specification of the required nutrients than it does on identifying individually selected raw materials. However, materials will be accepted or rejected according to their “economic value”.
Partial characterisation of a new barley amylase
Authors: Niku‐Paavola Marja‐Leena
Published: November 2006

A new amylolytic enzyme found in barley (Hordeum vulgare) grain was partially characterised with respect to physicochemical properties and enzymatic activity. The enzyme preparation showed one antigenically homogeneous amylolytic band. Isoelectric focusing resolved the new amylase into two components, one isoelectric at pH 4.5, the other at pH 3.0. During focusing the original activity of the new amylase decreased by 80%. The purified preparation was inactivated by pH‐values below 4.5 and above 9.0 and also by temperatures above + 40°C for 1 h. The new amylase splits the 1,4‐α‐glycosidic linkages, clearly by endo‐attack, of starch, amylopectin, amylose and β‐limit dextrin optimally at pH 6.5 at +40°C giving Km‐values 8.9 × 10−3, 4.4 × 10−3, 6.6 × 10−3 and 1.7 × 10−3 g/ml, respectively. The hydrolysis products from β‐limit dextrin were 24% glucose and 46% maltose in the total digest. Mercuric chloride, pCMB,a EDTAa and TRISa have no noticeable effect on the new amylase, indicating that it is stable under conditions where the other amylolytic enzymes are deactivated. The new amylase seems to be a hydrolase acting on o‐glycosyl compounds, EC 3.2.1., but could not be identified with any of the amylolytic enzymes of vegetable origin studied previously.
Nutritional evaluation of a cauliflower leaf protein concentrate by rat feeding
Authors: Goel Usha , Kawatra Bansi L. , Bajaj Satinder
Published: November 2006

A leaf protein concentrate (LPC) prepared from cauliflower leaves was analysed for crude protein, calcium, phosphorus, iron, β‐carotene and some of the amino acids. Lysine and tryptophan were present in nutritionally adequate amounts, but cystine and methionine were not: Cauliflower LPC was evaluated for its nutritional qualities in respect of growth rate, protein efficiency ratio (PER), liver nitrogen, and plasma protein content by feeding rats. The growth rate of rats and PER values of leaf protein supplemented diets were better than that of the wheat flour fed group. Hence, cauliflower LPC might be used for improving nutritionally poor diets.
Effect of delaying the sealing of the silo on the nutritive value of grass silage
Authors: Donaldson Elizabeth , Edwards R. Alun
Published: November 2006

The nutritive values of grass silages made with delayed sealing of the silo were compared with those of silages made by ensiling directly, and with dried grass. First and third cut materials of different composition were used in two separate experiments each with nine rumen‐fistulated sheep. Silages made with direct sealing of the silo had higher digestibilities of dry matter, organic matter and nitrogen than materials made with delayed sealing which, in turn, had higher digestibilities than dried grass. Metabolisable energy content was higher but intake of dry matter lower with the directly ensiled material so that delayed sealing of the silo resulted in a greater intake of metabolisable energy. The effect of delayed sealing on the major ruminal volatile fatty acids wasdifferent for first and third cuts. Comparison of ruminal non‐glucogenic ratios for silages made from first cut grass indicated that the energy of the material made with delayed sealing would be more efficiently utilised than that produced by direct sealing. With the third cut material the position was reversed. The metabolisable energy of autumn grass was likely to be less efficiently used than that of spring cut material.
The effect of storage on the proteins of frozen liquid egg and spray‐dried egg
Authors: Lawrence Parkinson T.
Published: November 2006

Storage of spray‐dried whole egg and egg‐milk mixture for about a year at 3–5°C resulted, in both cases, in a marked reduction in the proportion of insoluble proteins and an equally marked increase in the inert lipoprotein fraction of the soluble proteins; this fraction was clearly derived from the low density fraction of the yolk. Storage of frozen liquid egg for about a year in the frozen state resulted in the insoluble protein fraction of the thawed egg having more water bound in it than did the corresponding fraction of the freshly‐frozen egg, but in neither case did the insoluble proteins have as much water bound with them as those of the reconstituted spray‐dried samples. Spray‐drying results in only a partial reduction in the contents of ovalbumin, ovomucoid and conalbumin, and addition of milk to the whole egg before spray‐drying improves the stability of these proteins. They appear to be little changed by freezing and storing in the frozen state. There is evidence that ovalbumin is present in a more stable form in processed egg products than in new‐laid raw egg.
The detection of polyphosphate in broiler chicken breast muscle
Authors: Grey Thomas C. , Robinson David , Jones John M.
Published: November 2006

The relationship between the concentration of sodium and phosphorus (as P2O5) in commercially processed broiler chicken breast muscle as a result of injection of various levels of sodium polyphosphate and sodium chloride has been studied and a routine analytical method which can confirm the presence or absence of the addition of these chemicals has been developed. The method is applicable to frozen, thawed or cooked broilers and is independent of moisture and protein content. Since polyphosphates may contain potassium as well as sodium salts, the relationship between these two elements in untreated commercially processed broiler breast muscle has also been measured and compared with treated birds. The analytical procedure has been applied to a survey of deep frozen broilers purchased from three local supermarkets.
Microbiology of New Zealand feral venison
Authors: Sumner John L. , Perry Ian R. , Reay Christine A.
Published: November 2006

The hygienic status of feral (wild) venison has been surveyed in New Zealand game packing houses licensed for export. Total, coliform, Escherichia coli and staphylococcal counts, which ranged over 104‐108/g, 101‐106/g, 101‐106/g and 102‐108/g respectively, were higher than those normally associated with beef and sheep meats. Higher total counts were found on samples incubated at 25°C compared with 5°C, and on trimmed meat samples compared with primal cuts. Salmonellae were not detected in any of the 67 samples examined.
Intramuscular composition and texture of beef muscles
Authors: Dransfield Eric
Published: November 2006

Total collagen, heat soluble collagen, fat, moisture, sarcomere length and pH were determined on 18 muscles from two commercial beef animals. Each muscle was given a mild, moderate or severe cooking and the toughness determined using a mechanical compressive test. From the force‐deformation curve, measured throughout the test, three toughness values: the yield force, the final compressive force and the work done, were taken. In general, collagen content was associated with the compressive force and the other components with the yield force, although no precise distinction could be made. Collagen content, in particular the amount of total collagen, was the best predictor of toughness, but as the cooking became more severe, collagen accounted for progressively less of the variability in toughness. The other components contributed substantially to the variability in toughness only when meat was moderately cooked.
Ammonia‐treated vermiculite—a possible controlled‐release n‐fertiliser
Authors: Russell James D. , Fraser Anthony R.
Published: November 2006

The preparation of ammonium‐treated vermiculite containing almost 1.3 % ammonium‐N is described. The product is relatively stable on storage in air for 3 years, but during leaching with water for 20 weeks, 2.8–4.0 mm flakes released 30% of their N and 0.25–0.5 mm flakes 90%. Its potential as a controlled‐release nitrogen fertiliser is briefly discussed.
Characterisation of green aroma of raw mango (Mangifera indica L.)
Authors: Gholap Achyut S. , Bandyopadhyay Chiranjib
Published: November 2006

The latex of two varieties of mango, Alphonso and Batali, was collected during the de‐stalking of freshly picked matured unripe (raw) fruit. The essential oil of each of the mango latices was isolated by high vacuum distillation at ambient temperature. The major component of each essential oil possessing the characteristic aroma of green mango, was isolated by preparative gas‐liquid chromatography and was characterised as cis‐ocimene and β‐myrcene, respectively.
Studies on phospholipids in non‐glutinous and glutinous rice bran
Authors: Miyazawa Teruo , Yoshino Yasushi , Fujino Yasuhiko
Published: November 2006

The chemical nature of phospholipids of rice bran prepared from two strains, one being Shin‐ei, the non‐glutinous rice strain, and the other Kamui, the glutinous rice strain, was studied. The main phospholipids were phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI) in both strains. The minor phospholipids, lysophosphatidylcholine and lysophosphatidylethanolamine were present much more in Shin‐ei than in Kamui. The major component fatty acids were palmitic, oleic and linoleic acids, and unsaturated fatty acids were mostly located in the 2‐C position of the phospholipid molecules in the two strains. The composition and positional distribution of fatty acids of PC were somewhat different between Shin‐ei and Kamui, but those of PE and PI were quite similar in the two strains. The representative molecular species of PC were 1‐palmitoyl‐2‐linoleoyl and 1‐oleoyl‐2‐oleoyl in decreasing order for Shin‐ei, and 1‐oleoyl‐2‐oleoyl and 1‐palmitoyl‐2‐oleoyl for Kamui. In both Shin‐ei and Kamui, the major molecular species of PE and PI were 1‐palmitoyl‐2‐linoleoyl and 1‐palmitoyl‐2‐oleoyl, and the compositions of the molecular species were similar to each other.
Haemoglobin concentrations in beef
Authors: Warriss Paul D. , Rhodes Douglas N.
Published: November 2006

Haemoglobin was used as an index of residual blood in beef muscles from various sources. Factors determining the amount of residual blood appear to operate in a similar way throughout the carcass musculature. Only one in 60 samples of M. longissimus thoracis et lumborum showed any evidence of poor bleeding and the increased blood content was very small. M. psoas major from cows and bulls contained significantly higher amounts of haemoglobin than those from steers, and in the case of cows this appeared to be due to their greater age, more blood being retained in the muscles of older animals. It is estimated that between 1.1 and 4.3% of the total blood volume of the live animal is retained in the musculature of a normal steer carcass and that the average residual blood content of normal butcher 's meat is about 0.3%.
The effect of cooking temperature and applied pressure on the release of liquor from fish
Authors: Ward Alan , Wignall John , Windsor Malcolm L.
Published: November 2006

The effect of cooking temperature and applied pressure was investigated to determine the condition for optimum release of liquor from fish normally used in the manufacture of fish meal in the UK. Fish was cooked at 60, 80 and 100°C and the release of liquor during cooking was measured. The cooked material was subjected to pressures of 1–2, 50 and 100 kg/cm2 and the amount of liquor released during each stage of pressing was also measured. Analyses for moisture, oil and solids content of the liquors and resulting press cake are recorded and also the reduction in volume occurring after pressing. The results show that an increase in the cooking temperature increases the release of liquor and the magnitude of the increase is dependent on the species and its quality. Also up to 80% of the total liquor was released by applying a pressure of 1–2 kg/cm2.
A novel method of separating urine and faeces from female pigs
Authors: Low A. Graham
Published: November 2006

A simple stainless steel urine and faeces separator for use with female pigs is described. The equipment fits into a standard Shinfield metabolism cage for pigs. The separator has been used in metabolism trials with pigs from 20 to 90 kg liveweight.
The eating quality of liver from pigs fed liquid sugar solution prior to slaughter
Authors: Macdougall Douglas B. , Rhodes Douglas N.
Published: November 2006

Livers from pigs fed 4 lb sugar on the day before slaughter contained more than twenty‐five times as much glycogen, 1.8 times as much water and were 1 kg heavier than those from control pigs receiving no carbohydrate (averages of six animals). The pigment concentration was lower resulting in an observable paler raw colour. Livers from sugar fed pigs were more tender and juicy but had a weaker flavour.
The protein quality of some Indian dishes prepared from wheat
Authors: Eggum Bjørn O. , Duggal Surinder K.
Published: November 2006

The protein quality of Indian dishes prepared from whole wheat and refined wheat flour were measured in N‐balance experiments with growing rats. All samples were also analysed for amino acids. The levels of lysine, methionine, cystine and tryptophan were slightly reduced by processing. As a result, with the exception of a dish prepared by deep fat frying, the net protein utilisation of the dishes were approximately 5% lower than those of the corresponding unprocessed samples. True digestibility, however, was in general only slightly influenced by the processing.
A language and procedure for the sensory assessment of cox's orange pippin apples
Authors: Williams Anthony A. , Carter Caroline S.
Published: November 2006

To relate consumer preference information with physico‐chemical data, necessary to understand the causes of flavour quality in foods and beverages requires detailed objective sensory descriptions to act as the link between the two. This paper describes the development of a language and assessment procedure for evaluating the sensory attributes of the apple cultivar, Cox 's Orange Pippin. It covers aspects of appearance, external and internal aroma, feel of the apple in the hand, taste, texture and aftertaste, terminology where possible being defined in terms of standards or by analogy with other foods. The problems associated with the sensory assessment of apples are also discussed.
Air thawing of beef quarters
Authors: James Stephen J. , Creed Philip G. , Roberts Terence A.
Published: November 2006

An experimental study of thawing beef hind and forequarters of different weights in air has been made with respect to thawing time, weight loss, appearance and changes in bacterial numbers. From the experimental results a mathematical model and a computer programme have been developed to predict thawing times of quarters under other thawing conditions. Percentage weight losses varied from 1.2 when thawing at 5°C to 2.4 at 30°C. The appearance of quarters thawed at 5 and 10°C was satisfactory for normal use while a darkening of the lean and a drying out of thin sections made those thawed at 20 and 30°C only suitable for processing. The mean bacterial counts (expressed in logio/cm2) were always below 4.75 on quarters thawed at 5°C but they increased as the temperature of the thawing media was raised, means in excess of 7.0 being recorded on hindquarters thawed at 30°C.
Boar bacon: A consumer survey
Authors: Lesser David , Baron Peter J. , Robb J. Desmond
Published: November 2006

Boar bacon and castrate bacon were submitted to a consumer test in 525 households. Visual acceptability and cooking judgements were provided by 525 respondents and eating judgements by 1066. Each characteristic was rated on a seven‐point scale. On most characteristics fewer than 1% of either cooks or eaters marked the boar very unfavourably. Only on strength of aroma during cooking did a sizeable proportion of respondents (13%) give boars an extreme score, and in most cases this was associated with a favourable score for appetisingness of aroma. Only three of these individuals, or 0.6% of the sample, considered it much or very much less appetising than usual and none of them considered it to have a much or very much less pleasant flavour.
The influence of fertiliser N plus K on N, S and other mineral elements in perennial ryegrass at a range of sites
Authors: Whitehead David C. , Jones Lloyd H. P. , Barnes Ralph J.
Published: November 2006

In an agronomic experiment, perennial ryegrass was grown with four rates of fertiliser N + K at 21 sites in England and Wales. Herbage from two successive harvests at 14 of the sites has been examined for contents of N and S and of other mineral elements in relation to the nutrition of both the crop and ruminant animals. The highest rate of fertiliser application (125 kg N+77.5 kg K/ha harvest) resulted in contents of total N greater than 4% at five sites at the second harvest, but nitrate‐N reached levels that might be toxic to livestock (>0.35%) at only two sites. There was no evidence that supplies of S from soil and the atmosphere were inadequate for crop growth, or that the contents in the herbage were insufficient for ruminant animals, even though no S was supplied as fertiliser. On the contrary, in many samples, the content of S was so high as to constitute a potential hazard for ruminant animals through impairment of Cu availability. Values for the ratio total N: total S, which ranged from 3.2 to 15.6:1, generally increased with increasing rates of fertiliser. The concentrations of sulphate‐S in the herbage were generally high and represented between 19 and 78% of the total S. The content of Mg was only slightly affected by fertiliser N + K, but the ratio K: (Ca + Mg) increased markedly with increasing rates of fertiliser. At several sites the ratio exceeded 2.2:1, the value above which there is an increasing risk of hypomagnesaemia in ruminant animals. The sum of the concentrations of the cations Ca + Mg + K + Na in the herbage increased as the concentration of N increased, and there was a similar though less marked relationship between organic anions and total N in the herbage.
Bound quinic acid as a measure of coupling of leaf and sunflower‐seed proteins with chlorogenic acid congeners: Loss of availability of lysine
Authors: Davies Anthony M. C. , Newby Vilas K. , Synge Richard L. M.
Published: November 2006

Changes were studied in the bulk protein of tobacco leaves, lucerne shoots and sunflower‐seed kernels subjected to aerobic autolysis at room temperature. Bulk‐protein fractions from cigar and from commercial sunflower‐seed meal were also examined. Quinic acid, released by cold alkaline hydrolysis, was used as a measure of binding of chlorogenic acid residues to the proteins. On aerobic autolysis, the proteins of the leafy materials underwent some proteolysis; chlorogenic acid residues became bound to the protein, with concomitant diminution of free chlorogenic acid. The proteins showed browning, increased ultraviolet absorption and diminished content and “chemical availability” of lysine. However, during aerobic autolysis, the bulk protein of sunflower‐seed kernels did not couple appreciably with the chlorogenic acid congeners present; the above accompanying phenomena were also largely absent. It is concluded that, when protein‐rich plant materials are to be fed to monogastric animals, and particularly when their lysine content is critical, more attention should be paid to effects of the polyphenols and polyphenol oxidases present in the original plant.
Effects of macronutrients on mineral distribution in cashew (Anacardium occidentale L)
Authors: Falade Joshua A.
Published: November 2006

The effects of macronutrients on nutrient absorption and distribution in cashew have been investigated in sand culture. The absorption and distribution of nutrients were appreciably affected by macronutrients. The type of the relationship between any two of the nutrients in most cases depended on the plant part considered and the ratio of the concentrations of such nutrients in the nutrient solution. Contrary to the generally accepted views of cation antagonisms, it was found that the relationships among cations were synergistic under certain conditions. In general, it seems that low to moderate doses of any of the macronutrients may be beneficial to cashew in masking the deficiency of one or more of the other nutrients.
A phosphatase as a potential indicator of the phosphorus status of the glasshouse cucumber (Cucumis sativus)
Authors: Besford Robert T.
Published: November 2006

Phosphoenolpyruvate, which is the substrate for the enzyme for the enzyme pyruvate kinase, is also hydrolysed by a phosphatase when the former enzyme is assayed in unpurified extracts from plant tissues. The activity of this phosphatase has been examined in extracts of cucumber leaves from plants receiving a wide range of N, P, K and Mg treatments. When assayed in the presence of added MgSO4, the phosphatase activity was highly correlated with the P content in the leaves and was not affected by the variation in the N, K or Mg content in the leaves. While the pyruvate kinase activity in extracts of cucumber leaves can be used to indicate the K or Mg status of the plants, the associated phosphatase activity gives an indication of the P status. These enzyme assays which can be completed within 2 h, could offer a rapid means of assessment of the K, Mg and P status of cucumber plants.
The occurrence of C13 to C31 branched‐chain fatty acids in the faeces of sheep fed rye grass, and of C12 to C34 normal acids in both the faeces and the rye grass
Authors: Body Denis R. , Hansen Roy P.
Published: November 2006

Rye grass was fed to sheep and the fatty acid composition of the rye grass lipids and of the faecal lipids was determined. The outstanding features were (a) the occurrence of 10.7 % of branched‐chain iso and anteiso acids ranging from C13 to C31 (inclusive) in the fatty acids of the faeces but of only 0.1% of these constituents (17:0 anteiso) in the acids of the rye grass; (b) the presence in the faecal fatty acids of 23.9% of components above C18, of which 22.2% were n‐saturated and 0.5% were branched, but of only 7.2% of these higher molecular weight acids in the rye grass. n‐Fatty acids from C12 to C34 (predominantly C14‐C18) occurred in both the diet and the faeces. Whereas the rye grass fatty acids were mainly unsaturated (74.6%) and included 56.5% of linolenic acid, the faecal acids contained a preponderance of saturated components (80.2%) and only 1.2% of linolenic acid. The fatty acids above C18 from the dietary and faecal lipids were identified as follows: (a) C19 to C34 n‐saturated acids (predominantly even‐numbered) in both the rye grass and the faeces; (b) C19 to C27 n‐unsaturated acids in the rye grass; (c) C19 to C34 (except C33) n‐unsaturated acids in the faeces; (d) C19 to C31 iso and anteiso constituents in the faecal fatty acids, but absent from the rye grass acids. The presence of both iso and anteiso odd‐numbered acids (C13 to C31) and of iso even‐numbered acids (C14 to C30) in the faeces, suggested that these branched constituents were of microbial origin in the digestive tract of the sheep.
Evaluation of relative nutritive value in cultivars of triticale with shrivelled grain characteristics, using Aspergillus flavus
Authors: Mohyuddin Mirza , Sharma Trilok R. , Niemann Ernst G.
Published: November 2006

Aspergillus flavus Link ex Fr., was used to evaluate the Relative Nutritive Value (RNV) in a set of triticale cultivars having shrivelled grain characteristics. The protein content in these samples ranged from 11.8 to 24.0%. The milled material was tested at 3 mg nitrogen level. Biomass of the fungus was measured as the total dry weight of the mycelium produced after 72 h of shaking and taken as the index of Relative Nutritive Value. The fungal biomass was negatively correlated with protein content and dye binding capacity while a positive correlation existed with protein index. With the use of glucose as an extra energy source, the basic pattern of response remained the same but the magnitude of correlation decreased.
Favism‐inducing toxins in broad beans (Vicia faba). Determination of vicine content and investigation of other non‐protein nitrogenous compounds in different broad bean cultivars
Authors: Jamalian Jalal
Published: November 2006

Vicine contents of seed coats and cotyledons of 58 cultivars of broad beans are reported. Seed coats contained up to 0.07% and cotyledons between 0.23 and 0.61 % a vicine. Non‐protein nitrogenous compounds in broad beans were analysed by thin‐layer chromatography. Five compounds other than vicine were isolated from broad bean extracts. These are, in order of increasing RF value, FLG, B1, D1, B2 and D2. The possibility of existence of these compounds in different cultivars was investigated. Their ultra‐violet absorption spectra in three different pH conditions are reported.
Processing yeast to reduce its nucleic acid content. Induction of intracellular RNase action by a simple heat‐shock procedure, and an efficient chemical method based on extraction of RNA by salt solutions at low pH
Authors: Trevelyan William E.
Published: November 2006

Autolytic breakdown of the RNA of Saccharomyces cerevisiae can be induced by subjecting a suspension of yeast in NaCl solution at pH 6 to heat shock, produced by bringing the suspension to 50°C and then adding enough water at 100°C to increase the temperature momentarily to 68°C, followed after 1 min by the addition of cold water to reduce it to 50°C. During continued incubation of the suspension (60 g yeast solids and 0.5 mol NaCl/litre) at 50°C, the rate of degradation of yeast RNA is as rapid as when autolysis is triggered by treatment of the yeast with organic solvents, or by drying and rehydration. The procedure is compared with an efficient chemical method for reduction of RNA content, by which SCP can be produced with a protein/nucleic acid ratio of over 100. This is based on heating a suspension of yeast in 0.5 M‐NaCl at pH 1.4 to 70°C for a period of 2 h. This technique can be applied to yeast from which low‐molecular weight constituents have first been removed by extraction with water at 70‐100°C, with a considerable reduction in nuisance due to odours.
Comparative studies on physicochemical and baking properties of newly harvested and stored indian varieties of wheat
Authors: Sudha Rao V. , Vakil Urmila K. , Sreenivasan Arunachal
Published: November 2006

Comparative studies on the progressive changes in distribution pattern of proteins, and in rheological and baking properties, were carried out with seven newly harvested and stored wheat varieties. Freshly harvested wheat contained a larger amount of low molecular weight gliadins, which were aggregated during storage in air. This resulted in improvement of the rheological and baking properties of stored grains. Thus, gluten content in wheat or, more precisely, the interchange reactions between thiol and disulphide during storage, governed the dough rheology. The same effects could be achieved by addition of an oxidising agent such as KBrO3. Radiation treatment (up to 200 krad) also improved the baking quality of newly harvested wheat by modifying some of its rheological properties. A significant correlation between SS/SH ratio and loaf volume was observed. Lower loaf volume in newly harvested wheat was associated with its low SS/SH ratio, high maximum gelatinisation viscosity and low gas retention capacity.
Cooking beef joints from the frozen or thawed state
Authors: James Stephen J. , Rhodes Douglas N.
Published: November 2006

A comparative experimental study of cooking 2.25 kg beef joints from the frozen state with and without preliminary thawing has been made with respect to cooking times and losses, energy requirements and sensory differences. The cooking times and energy requirements of the joints cooked directly from − 20°C were greater than those first thawed to 20°C by a factor of up to 2.3. No significant difference in cooking losses or juiciness was detected between the treatments; however, a statistically significant difference was found in the texture of samples cooked directly from frozen (mean −0.8) and those previously thawed (mean +0.2). Samples cooked inside a roasting bag (moist heat) were also found to be significantly tougher than those cooked in an open tray (dry heat) the means being −0.7 and +0.1 respectively, the texture being assessed on an eight point scale (+7 extremely tender to −7 extremely tough) in each case.
Synergistic effect of different pulses on the protein quality of rice
Authors: Chavan J. K. , Duggal S. K.
Published: November 2006

The protein quality of common Indian pulses, namely soybean (Glycine max), red gram (Cajanus cajan), green gram (Phaseolus aureus) and black gram (Phaseolus mungo Roxb) has been evaluated with respect to their limiting amino acids (methionine and tryptophan) and the protein fractions. Feeding experiments conducted on wistar albino rats showed a significant improvement in the biological value (BV) on rice‐pulse mixed diets as compared to rice alone. However, significant reduction in the true digestibility (TD) of rice‐pulse diets was observed when rice was mixed with black gram and red gram.
Rapid estimation of carbohydrate in formulated fishery products—protein by difference
Authors: Sims Gaye G.
Published: November 2006

The colorimetric method for the determination of carbohydrate by the phenol‐sulphuric acid reagent was modified for the estimation of macroquantities of total carbohydrate in formulated fishery products. Aqueous suspensions of the samples are reacted with the phenol‐sulphuric acid reagent and the carbohydrate content is estimated by comparison to glucose standards. This technique is rapid and the carbohydrate contents obtained are in good agreement with values calculated by difference from the proximate composition. It is suggested that this technique could be used in determining the proximate composition of various food samples. The protein content could then be estimated by difference to within ±6 % (relative) of values obtained by direct protein determinations.
Cellulase methods for the efficient digestion of grasses and brassicas
Authors: Allison Michael , Borzucki Ronald
Published: November 2006

A cellulase solubility method for the prediction of grass digestibility was modified by changing pepsin pretreatment conditions so that cellulase values were as high as those obtained using rumen liquor. Raising temperature from 40 to 50°C and acid concentration from 0.1 to 0.125N during 'pepsin' treatments given before the cellulase stage, increased digestion by 3 to 10% depending on the type of grass, up to the level reached by rumen liquor. For samples of brassicas (digestibilities ranging from 66 to 84%) milder pretreatment conditions were sufficient to give cellulase digestion values as high as rumen liquor estimates.
The measurement of metabolisable energy in samples of oats, barley and wheat using chicks
Authors: Davidson John , Banfield Christopher G. , Duguid James G. W. , Leitch Eileen G.
Published: November 2006

For each of the cereals oats, barley and wheat, metabolisable energy concentrations were estimated in 16 samples of known origin and chemical composition. Each sample was fed at three levels of substitution with a fishmeal/vitamin supplement. There was not a significant difference in metabolisable energy concentration among individual samples within the barley and wheat groups. Significant differences found among values for the oat samples did not seem to correlate in any meaningful way with chemically determined components. The overall mean values with standard deviations found for oats, barley and wheat respectively were 11.9±0.29, 12.6±0.23 and 13.6 ± 0.29 MJ kg−1 dry matter. These results are discussed and compared with values published recently for laying hens and roosters and with average figures from tables of feedingstuffs composition in current use.
Importance of insoluble amylose as a determinant of rice quality
Authors: Bhattacharya Kshirod R. , Sowbhagya Chakrabhavi M. , Indudhara Swamy Yelandur M.
Published: November 2006

Thirty‐two varieties of rice, belonging to various classes and characteristics, were studied for their textural and physicochemical properties. The varieties could be divided into five groups depending on their total and hot water‐insoluble amylose contents. It was found that the textural properties of the samples (stickiness and consistency of cooked rice and viscogram characteristics) could not be explained on the basis of the total amylose content alone, but they correlated well with the insoluble amylose content. As the insoluble amylose increased, the consistency and the setback increased, and the stickiness and breakdown decreased. The alkali degradation type of rice, and the equilibrium moisture content attained by it after soaking in water, also seemed to have an important relationship with its quality. Neither the protein content nor the gelatinisation temperature, or its various manifestations, seemed to have any relationship to the other quality characteristics studied.
Relationship between acid value of extracted fatty matter and age of green coffee beans
Authors: Wajda Pius , Walczyk Danuta
Published: November 2006

The work described in this paper was aimed at attempts to determine the changes in the acidity of the fatty matter of green coffee beans during storage under tropical conditions, and to relate them to the age of coffee beans, and to the panel assessment of colour and cup‐test of the roasted coffee. On the basis of systematic studies a relationship between acid value and coffee age has been found. The coffee beans stored under tropical conditions for up to 4 years showed relatively large increases in acid value, which correlated with average responses of the tasters. In comparison, samples stored under European conditions showed lesser increases in acid value over 5 years, and little change in taste assessment. The determination of acid value is considered to be a useful objective quality control test.
The phenolic cinnamates of white grapes and wine
Authors: Singleton Vernon L. , Timberlake Colin F. , Lea Andrew G. H.
Published: November 2006

An isolation procedure was developed for the recovery of the cinnamate derivatives from Müller‐Thurgau white wine by means of adsorption on charcoal, elution with acidic methanol and repeated chromatography on Sephadex LH‐20 with dilute acetic acid as the eluent. The crystalline products recovered were cis‐ and trans‐p‐coumaroyl‐(+)‐tartaric (coutaric) acid and trans‐caffeoyl‐(+)‐tartaric (caftaric) acid, as shown by spectral data, hydrolysis, chromatography, etc. The corresponding quinates were not detected and neither were ferulic acid derivatives nor the free cinnamic acids in this young white wine. The data are briefly discussed in relation to previous reports on these compounds in grapes or wines and their significance as wine constituents.