bluuebunny/crossref_metadata_2025 huggingface dataset:
Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry‐cured Hams and Shoulders
Authors: CROUSE JOHN D. , KEMP JAMES D.
Published: December 2006

SUMMARY: 28 pigs weighing approximately 100 lb were dosed with 10,000 to 15,000 excysted trichina larvae, grown to 285 lb and sacrificed. Fresh lean samples from one ham and shoulder per carcass were digested in a pepsine‐HCI solution and microscopically examined to determine infection rates. 24 of the more heavily infected hams and shoulders then were selected for further observations. The hams and shoulders were dry‐cured for 2 days per lb, using an 8% cure applied in 3 equal applications at 5‐day intervals. The cure contained salt, sugar, potassium nitrate and sodium nitrite. After curing, the meat was placed in salt equalization for 30 days, smoked for 24 hr at 100°F and aged at 75°F until termination of the study. Cored lean samples were taken from 8 hams and shoulders at weekly intervals after salt equalization and analyzed for salt concentrations and viability. Viable trichinae persisted throughout curing, salt equalization, smoking and 2 weeks of aging. Samples taken from hams and shoulders after 3 weeks of aging were found to be free of any live trichinae. Similar lean samples were taken at this time and force fed to rats for 5 days. After 8 weeks on a commercial ration the rats were sacrificed, artificially digested and examined. No trichina larvae could be recovered.
Identification and Quantitative Estimation of Alcohols in Celery Essential Oil
Authors: III C. W. WILSON
Published: December 2006

SUMMARY: The alcohols in celery essential oil obtained from fresh celery by two essence recovery methods were separated by gas chromatography and identified by spectroscopic methods. Thirteen alcohols were reported. Twelve of the 13 alcohols have not been previously reported as constituents of celery essential oil. A semiquantitative estimation of each constituent was made.
Influence of Organophosphate Insecticides on Ascorbic Acid Oxidation in Aqueous Systems
Authors: REHFELD BETTY M. , PRATT DAN E.
Published: December 2006

SUMMARY: Aqueous systems at four pH's containing ascorbic acid and various levels of organophosphate insecticides were prepared. The rate of ascorbic acid oxidation was measured polarographically. Organophosphate insecticides tested exhibited antioxidant activity. The antioxidant activity of malathion in the presence of copper ions was lost when EDTA was added. Oxygenated, oxidized and hydrolyzed samples of organophosphates still had antioxidant activity. Experimental evidence indicates that the phosphate moiety of malathion is responsible for this antioxidant activity. It is postulated that the antioxidant activity might be due to the phosphate's ability to chelate metal ions.
External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture Content
Authors: WOOLSEY ANNETTE P. , PAUL PAULINE C.
Published: December 2006

SUMMARY: The fat content of beef semitendinosus muscle, raw and cooked at two oven temperatures, with and without the external fat cover, has been determined. Each muscle was divided into two, an anterior and a posterior roast. The external fat cover was removed from half of the total number of roasts, and all roasts were then cooked to an internal temperature of 58°C at an oven temperature of either 163° or 218°C. Two types of samples were analyzed for their moisture and fat content. These were a separable lean sample and a total sample. The total sample was composed of both the separable lean and the external fat cover. The moisture content of the lean samples was not affected by the oven temperature, the external fat cover or the end of the muscle used. The total samples had moisture contents that reflected the amount of crude fat present. The yield of crude fat from raw or cooked meat was not significantly altered by the use of a polar solvent in place of a nonpolar one. Both of the fat determination methods extracted significantly more fat from the cooked lean samples than from the comparable raw ones. The lean samples from meat roasted at 163°C contained significantly more extractable fat than the samples roasted at 218°C. The presence or absence of the external fat cover did not affect the amount of fat extracted from the cooked lean.
Thermochemical Factors Influencing the Death Kinetics of Spores of Clostridium botulinum 62 A
Authors: KUZMINSKI L. N. , HOWARD G. L. , STUMBO C. R.
Published: December 2006

SUMMARY: Death kinetics of spores of Clostridium botulinum, Type A, strain 62, were studied at sterilant gas temperatures in the range of 40°C (104°F) to 70°C (158°F). Hygroscopic carriers in the form of small discs of filter paper were used. The sterilant gas used was a mixture of dichlorodifluoromethane and ethylene oxide (88 and 12% by weight respectively). Pressures in the exposure atmosphere were adjusted to obtain an ethylene oxide concentration of 700 mg per liter at all temperatures. It was shown by gas‐chromatographic analysis that an actual concentration of 700 ± 20 mg per liter was maintained at all exposure temperatures during all exposure periods. The effect of various moisture levels on spore death kinetics was also studied. The relative humidities employed in both the preconditioning and exposure of spores were 3, 23, 33, 53 and 73%, respectively. Thermochemical resistance parameters, D and z, were calculated as the reciprocals of the slopes of the survivor curves and thermochemical destruction time curves, respectively. Of the various environmental moisture levels studied, a preconditioning and exposure relative humidity of 3% for destruction of C. botulinum spores taken from an aqueous suspension, was found to be most effective. This effect held for all temperatures studied. Over the range studied, temperature was seen to have the greatest effect at 3% relative humidity (RH), second greatest at 33% and least effect at 73%.
Studies on Bovine Natural Actomyosin 2. Physico‐Chemical Properties and Tenderness of Muscle
Authors: HERRING H. K. , CASSENS R. G. , FUKAZAWA T. , BRISKEY E. J.
Published: December 2006

SUMMARY: Studies were made of physicochemical characteristics of natural actomyosin from bovine longissimus of different post‐mortem ages and tenderness classifications. Reduced viscosity, ATP sensitivity, and “actin” content (polyethylene sulfonate treatment) were higher for natural actomyosin prepared from muscle 12‐24 hr post‐mortem than from pre‐rigor muscle, which confirms previous reports for rabbit natural actomyosin. A higher actin to myosin ratio in actomyosin from muscle 12‐24 hr was therefore postulated. A stronger interaction of actin and myosin in actomyosin from muscle 12‐24 hr post‐mortem than from pre‐rigor or aged muscle was also suggested by reduced viscosity and ultracentrifugation data. Reduced viscosity differences between actomyosins from tough and tender muscle suggested a higher gel character in actomyosin from tough muscle. This possibly indicated a higher content of α‐actinin. No consistent differences in ATP sensitivity, myosin and actin content of natural actomyosin of tough and tender muscle were found. Natural actomyosin from muscle aged post‐mortem showed the appearance during analytical ultracentrifugation of an additional component which sedimented at about 11S to 12S. This component appeared in the actomyosin prepared from tender muscle after 24 hr but did not appear until 10 days in the actomyosin from tough muscle.
Relation of Chemical Structure to Plant Growth‐regulator Activity in the Pineapple Plant: Retarding Senescence of Pineapple Fruit with Applications of 2,4,5‐Trichlorophenoxyacetic Acid and 1‐Naphthaleneacetic Acid
Authors: GORTNER WILLIS A.
Published: December 2006

SUMMARY: The effectiveness of 1‐naphthaleneacetic acid (SNA) and 2,4,5‐trichlorophenoxyacetic acid (2,4,5‐T) in markedly retarding further ripening of pineapple fruit and thus extending its marketable life as a fresh fruit has been demonstrated. The effects are evident at different stages of maturity and ripeness, different fruit densities, and from both pre‐harvest and post‐harvest applications. As little as 1 ppm of 2,4,5‐T has noticeable effect, and 100 ppm appears optimum for senescence delay. For SNA, 500 ppm is an optimum level for dipping fruit. A brief wetting of the fruit is adequate. The crowns remain in better condition when not treated with growth regulator. Refrigeration can supplement the effect of the chemical in retarding senescence. Lower temperatures can retard some of the changes which even treated fruit will show, and the chemical can retard ripening changes that otherwise may take place, albeit slowly, under normal refrigeration of pineapple fruit.
The Sterols and Triterpenes of Banana Pulp
Authors: KNAPP FURN F. , NICHOLAS HAROLD J.
Published: December 2006

SUMMARY: Using thin‐layer chromatography and gas‐liquid chromatography the following substances were identified in banana pulp (Musa saplentum L.): Cycloartenol, cycloeucalenol, 24‐methylene cycloartanol, campesterol, β‐sitosterol and stigmasterol. The major triterpene was 24‐methylene cycloartanol while β‐sitosterol accounted for greater than 72% of the sterol fraction.
Providing Uniform Meat Cores for Mechanical Shear Force Measurement
Authors: KASTNER CURTIS L. , HENRICKSON R. L.
Published: December 2006

SUMMARY: Porcine longissimus dorsi muscle was cut into 5.08 cm sections, heated to an internal temperature of 72°C and chilled to 4°C. Pork muscle cooked to 72°C and chilled to 4°C before boring, was firmer, drier and thus better able to hold its shape during coring than muscle cooked to 60°C and bored warm. Two cores were taken from each pork loin chop. One core was bored by hand, the other by machine. Three different core sizes were used (2.54 cm, 1.90 cm and 1.27 cm). Each core diameter was measured at the same three locations as the core was sheared. A significant (P < 0.005) difference in diameter was observed between the hand and machine cut cores when the 1.90 cm and 1.27 cm bores were used. At these core diameters, there was less variation between the machine bored cores than those removed by hand. There was no significant difference between the core diameters of the two different boring methods when the 2.54 cm bore was used. In all cases machine bored cores were larger in diameter and required a greater shear force than cores removed by hand. Mean shear force values indicated that one cannot double the 1.27 cm core shear value and receive comparable results for the 2.54 cm core shear forces.
Treatment and Post‐Mortem Aging Effects on the Z‐line of Myofibrils from Chicken Pectoral Muscle
Authors: FUKAZAWA T. , BRISKEY E. J. , TAKAHASHI F. , YASUI T.
Published: December 2006

SUMMARY: Changes in the morphology of myofibrils prepared from chicken pectoral muscle during post‐mortem storage at 5°C were examined by light and electron microscopy. When the 24‐hr stored samples were blendorized, electron micrographs showed two types of destruction in the Z‐lines of sarcomeres and myofibrillar fragments: (1) The degradation and/or disappearance of Z‐lines. (2) The breakdown of the junction of Z‐line and I‐filaments. A change in the state of the Z‐line and the junction of the Z‐line and I‐filaments appeared to be indispensable for the fragmentation of the myofibrils. It was also shown through phase contrast microscopic observations that sarcoplasmic proteins, participating in the glycolytic cycle, may play a role in the fragmentation of the myofibrils. Evidence has not been obtained, to date, on the participation of proteolytic enzymes in the fragmentation phenomenon.
Glycolytic Activity of Chicken Breast Muscle Mitochondria
Authors: SOUTHARD J. H. , HIJLTIN H. O.
Published: December 2006

SUMMARY: A procedure is described for the preparation of chicken breast muscle mitochondria which are capable of aerobic respiration or anaerobic lactate production utilizing any of several glycolytic intermediates including glucose. This indicates that the complete complement of glycolytic enzymes is associated with the preparation. The hexokinase‐catalyzed phosphorylation of glucose is the rate‐limiting step both aerobically and anaerobically. The aerobic oxidation of glucose‐6‐phosphate, fructose‐6‐phosphate, and fructose‐1,6‐diphosphate is equal to or greater than that with soccinate. This high level of glycolytic enzymes associated with the mitochondrial preparation argues against the results being due to an artifact of preparation. This demonstration of the association of the glycolytic complex with the mitochondria of muscle is the first other than with neural tissue and may have important implications in post‐mortem carbohydrate catabolism.
COMPARISON OF VALENCIA ESSENTIAL OIL FROM CALIFORNIA, FLORIDA AND ISRAEL
Authors: LIFSHITZ A. , STANLEY W. L. , STEPAK Y.
Published: December 2006

Samples of essential oils from California, Florida and Israel, all of Valencia orange, were analyzed for percent area in GLC of C8, C9 and C10 aldehydes, as well as for their total carbonyl content. It was found that the aldehyde patterns of the Florida and Israel oils are similar and are both different from that of the California oil. As for the carbonyl content, the 3 oils were found to be statistically different from each other.
PHOSPHOCREATINE AND NUCLEOTIDE CHANGES IN PIG LONGISSIMUS MUSCLE DURING THE DEVELOPMENT OF RIGOR MORTIS UNDER CONTROLLED ENVIRONMENTAL CONDITIONS
Authors: SCHMIDT G. R. , BRISKEY E. J.
Published: December 2006

This study was conducted to compare the depletion of phosphocreatine (PC) and nucleotides (ATP and ADP) in strips of muscle which had been used for extensibility meesurements in the rigorometer with control strips of muscle which had been held unrestrained in the same environment. There were no significant differences in PC and ATP between the rigorometer and control strips. Rigorometer strips from “Stress‐susceptible” pigs had less rapid and less extensive depletion of ADP than did control strips from the same animals. It appeared that extensibility remained in the tissue after the A TP had been depleted, but not after AOP reached a low level.
CHANGES IN TENSION AND CERTAIN METABOLITES DURING THE DEVELOPMENT OF RIGOR IVIORTIS IN SELECTED RED AND WHITE SKELETAL MUSCLES
Authors: SCHMIDT G. R. , CASSENS R. G. , BRISKEY E. J.
Published: December 2006

The relative time course of rigor mortis was compared in the vastus lateralis (red) and the longissimus (white) muscle from untreated and magnesium sulfate injected “Stress‐resistant” Chester White pigs and “stress‐susceptible” Poland China pigs. In untreated animals the white muscle had a shorter time course of rigor mortis than did the red muscle. This difference disappeared when the animals ware injected ante‐mortem with magnesium sulfate although both muscles from injected animals had a slower development of rigor mortis than the same muscles in control animals. Either magnesium sulfate had more of an effect on white than on red muscle post‐mortem, or the differences between the post‐mortem rates of glycolysis of red and white muscles were significantly minimized when struggle and stimulation associated with death had been eliminated. Red muscles in magnesium sulfate injected pigs developed more tension post‐mortem than did white muscles. The development of isometric tension reached its maximum as the muscle lost all of its extensibility. Muscle from “stress‐susceptible” pigs had a shorter time course of rigor mortis than the corresponding muscle from “stress‐resistant” pigs of the same treatment. This difference occurred even when the two groups started with the same level of phosphocreatine and lactic acid post‐exsanguination, as is the case when treated with magnesium sulfate. Therefore, even though magnesium treatment can retard glycolysis sufficiently to prevent the development of the PSE condition (Sair et al., 1970), it does not necessarily standardize the postmortem changes in all skeletal muscles of all pigs.
RELATIONSHIP OF CALCIUM UPTAKE BY THE SARCOPLASMIC RETICULUM TO TENSION DEVELOPMENT AND RIGOR MORTIS IN STRIATED MUSCLE
Authors: SCHMIDT G. R. , CASSENS R. G. , BRISKEY E. J.
Published: December 2006

Concentrations of phosphocreatine (PC), adenosine triphosphate (ATP) and lactic acid were determined in longissimus muscle from 7 “stress‐resistant” Chester White pigs and 8 “stress‐susceptible” Poland China pigs at several intervals during the loss of extensibility postmortem. Calcium‐binding ability of the sarcoplasmic reticulum and postmortem tension development of longissimus muscle also ware determined. Loss of extensibility was completed sooner in longissimus muscle from stress‐susceptible pigs than from stress‐resistant pigs. For the most part, longissimus muscle samples from stress‐susceptible pigs had lower (P <.05) levels of PC and ATP and higher (P < .05) levels of lactic acid at identical stages of change in extensibility than did samples from stress‐resistant pigs. At identical stages of change in extensibility in “fast” and “slow‐glycolyzing” muscles, there were no significant differences in the ability of the sarcoplasmic reticulum preparations to bind calcium or in the muscle's ability to develop isometric tension.
A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE
Authors: WITTE VERNON C. , KRAUSE GARY F. , BAILEY MILTON E.
Published: December 2006

2‐Thiobarbituric acid (TBA) values of raw pork were determined by distillation and extraction methods and those of raw beef were determined by the latter method during storage at 4° and –20°C. TBA values of these tissues were low compared to values usually reported for cooked tissue from these animals in similar environments. There were significant animal differences in TBA values of beef and pork; there were significant changes in TBA values of these tissues during storage at 4°C, but changes during storage at –20°C were insignificant. pH and TBA values were inversely related. Mathematical relationships between TBA values of pork and beef during storage at 4°C. between TBA values and pH and between results obtained by the two procedures for determining TBA values of pork during storage are discussed. The extraction method is an acceptable method for determining TBA values and is easier to use than the distillation method. The TBA test has limited use for meat samples that have been frozen.
EFFECT OF STAPHYLOCOCCUS INFECTION ON ACID AND ALKALINE PHOSPHATASE IN BRUISED POULTRY TISSUE
Authors: HUSSAIN S. S. , HAMDY M. K.
Published: December 2006

increasing severity of trauma elicited marked differences in both acid and alkaline phosphatases. The former is a lysosomal enzyme; whereas, the latter is a nonlysosomal enzyme. The magnitude of enzymatic responses as a result of trauma was not the same for each enzyme. Acid phosphatase activity increased in the bruised tissue while alkaline phosphatase activity decreased. The bound form of acid phosphatase increased in the bruised tissue, a form of the enzyme absent in normal tissue. The following factors seem to play an important role on the activities of these enzymes in poultry tissues: age of trauma, severity of the bruise and staphylococcal infection. Rates of changes in the enzymatic activities after infection were directly related to the number of organisms in the infecting dose and induced an alteration in the activities of alkaline phosphatase in the bruised tissue from a decreased to an increased value compared to normal level.
METHOD FOR ISOLATING VIRUSES FROM GROUND BEEF
Authors: SULLIVAN ROBERT , FASSOLITIS ALEXANDER C. , READ RALSTON B.
Published: December 2006

A method was developed to isolate viruses from ground beef. 5, l‐g samples were taken from each loaf of meat and each sample dispersed in 4 ml of Eagle's minimum essential medium. Elimination or reduction of bacterial and fungal contaminants was accomplished by adding antibiotics to the medium to give final concentrations per ml of 1,000 units of penicillin G, 1,000 μg of streptomycin, 50 μg of tetracycline hydrochloride and 5 μg amphotericin B. The meat slurry was adjusted to pH 8.5 with NaOH, shaken at room temperature (23°C) for 1 hr, pH readjusted to 8.0 and the slurry stored at 4°C for at least 16 hr. After this period, the slurry was reshaken for 1 hr at room temperature, filtered through a double layer of cheese cloth and the filtrate assayed for viruses by a plaque‐forming unit (pfu) procedure. By repeated experiments, this method recovered approximately 75% of input coxsackievirus B‐2. The method was used to examine market‐purchased ground beef for viruses. 1 to 195 viral pfu/5g were isolated from 3 of 12 loaves of meat. 1 loaf yielded poliovirus 1 and echovirus 6, 1 yielded poliovirus 2 and 1 yielded polioviruses 1 and 3.
SOYBEAN FACTORS RELATING TO GAS PRODUCTION BY INTESTINAL BACTERIA
Authors: RACKIS J. J. , SESSA D J. , STEGGERDA F. R. , SHIMIZU T. , ANDERSON J. , PEARL S. L.
Published: December 2006

An in vitro assay showed that toasted, dehulled, defatted soybean meal contains a gas‐producing factor and a gas‐inhibiting factor. The oligosaccharides—sucrose, raffinose and stachyose—are associated with the gas‐producing factor when incubated in thioglycollate media with anaerobic bacteria of the intestinal tract of dogs. The phenolic acids in soybeans—syringic and ferulic acid—are effective gas inhibitors in vitro and in intestinal segments of dogs. The lipids, proteins and water‐insoluble polysaccharides of soybean meal have no gas activity. During fermentation, gas production parallels the formation of monosaccharides by enzymatic hydrolysis of raffinose and stachyose. The amount and composition of gas produced from cottonseed and peanut meal were comparable to soybean meal.
PRODUCTION OF FROZEN ORANGE‐JUICE CONCENTRATE FROM CENTRIFUGALLY SEPARATED SERUM AND PULP
Authors: PELEG M. , MANNHEIM C. H.
Published: December 2006

An orange concentrate production process, based on centrifugal separation of the juice into pulp and serum, was evaluated. In this process, the serum alone was concentrated to a high degree (70–80°Brix) and recombined with the pulp before freezing, to produce a full‐flavor concentrate of about 55°Brix. The effect of time and centrifuge acceleration on separation, as well as that of various heat treatments of the juice before separation on concentrate properties, was investigated. The pulp was found to be compressible. Most of the essential oil was found in the pulp fraction and the residual oil content in the serum fraction showed linearity with serum turbidity. Concentrates produced by the separation method in question were stable and had superior organoleptic properties compared with those produced by the conventional method using fresh cut‐back juice. The essential oil content of the new concentrates was high enough to dispense with admixture of peel oil. It was found that stable concentrates can be produced without heat treatment of the feed juice.
EFFECT OF HEATING AND COLD STORAGE ON ANTITHIAMINE ACTIVITY IN SKIPJACK TUNA
Authors: TANG NORA YU‐ANG , HILKER DORIS M.
Published: December 2006

The stability of antithiamine factor(s) in skipjack tuna (Katsuwonus pelanus) was tested after boiling by 2 methods, baking and cold storage at 10 and −10°C. The various heat treatments reduced the antithiamine activity from 55–86% of the control. Both frozen and refrigerated tuna, respectively, lost the antithiamine activity by 50–60% of the original level in 4 days.
RADIO‐FREQUENCY PASTEURIZATION OF CURED HAMS
Authors: BENGTSSON N. E. , GREEN W. , VALLE F. R. DEL
Published: December 2006

Radio‐frequency heating at 60 and 2450 MHz in conveyorized equipment was compared with conventional hot water treatment for pasteurization of small cured hams packed in Cryovac casings inside moulds. For lean 2‐lb hams, treatment time to reach the desired central temperature could be reduced to 1/3 by heating in a condenser field tunnel operating at 60 MHz, with substantial reduction of juice losses and a tendency to improve sensory quality compared with that obtained with hot water processing. Treatment time could be further reduced by roughly the same extent by processing at 2450 MHz, but product thickness had to be reduced to secure sufficient heat penetration. Temperature gradients end juice losses were comparable to those in hot water treatment. At 2450 MHz in particular, but also at 60 MHz, bacterial surface counts were considerably higher than in the controls, suggesting the need for higher final surface temperature or supplementary heat treatment, which will lower the differences in processing time and juice loss between methods.
EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONS
Authors: HARGUS G. L. , FRONING G. W. , MEBUS C. A. , NEELAKANTAN SANKARA , HARTUNG T. E.
Published: December 2006

The effect of chopping temperature and time on the stability of white and dark turkey meat emulsions was determined. White meat emulsions remained stable over extended chopping times in a 1.5°C temperature environment. When chopped in room temperatures, the white meat sausages became very unstable after 18.2°C and were most stable at 12.8°C. Dark meat sausages were significantly more unstable than white meat emulsions under both chopping environments. Tensile strength of cooked white and dark meat emulsions declined with increases in chopping temperature. When prepared in l.5°C surroundings, tensile strength changes were notable only after 10 min chopping for white meat. Dark meat sausage tensile strength seemed unaffected by chopping time. In contrast to earlier red meat emulsion work, protein denaturation was indicated to occur in turkey meat emulsions prepared under both cold and room temperature environments. Decreases in soluble proteins due to increased chopping occurred under both conditions. Protein denaturation is believed to be partially responsible for emulsion breakdown. Dark meat showed more protein denaturation than white meat emulsions. Photomicrographs of histologically prepared meat emulsions showed disruption of the protein‐fat globule interface as a result of increased chopping or temperature, or both. Coalescence and emulsion breakdown occurred at end‐point chopping temperatures similar to those reported by red‐meat workers.
FROZEN WHOLE EGGS FOR SCRAMBLING
Authors: IJICHI K. , PALMER H. H. , LINEWEAVER H.
Published: December 2006

Commercially blended, pasteurized liquid whole eggs were used for resting methods of preparing products that would be suitable for scrambling after frozen storage. The eggs were subjected to separate end combined effects of homogenizing, colloid milling, mixing end addition of various levels of liquid skim milk, salt, sugar or dextrose. After removal from frozen storage the products were thawed end evaluated for the effect of treatment on appearance, viscosity end sweetness. Products were developed having good appearance end low viscosity with a low enough level of sweetness to prevent detection.
COMPARISON OF FROZEN, FOAM‐SPRAY‐DRIED, FREEZE‐DRIED, AND SPRAY‐DRIED EGGS 7. Soft Meringues Prepared With a Carrageenan Stabilizer
Authors: MORGAN KAREN J. , FUNK KA YE , ZABIK MARY E.
Published: December 2006

This study compared the quality characteristics of soft meringues prepared from frozen, foam‐spray‐dried, freeze‐dried and spray‐dried albumen each from a common lot. All meringues contained the same amount of carrageenan stabilizer. Ranked in order of increased average whipping times needed to obtain specific gravities of 0.24 to 0.22 were meringues prepared from frozen, freeze‐, foam‐spray‐ and spray‐dried albumen. Percentages of drainage and evaporation did not differ significantly among types of albumen; however, the data suggest drainage decreased and evaporation increased during refrigerated holding. No significant differences were found in objective measurements of tenderness, color and height. Sensory evaluations showed no significant differences for color and appearance, slippage and drainage, texture, tenderness, flavor and general acceptability. However, evaluations of shrinkage varied significantly. All meringues prepared under the conditions of this study from the four types of albumen and with added stabilizer were judged acceptable. This study also compared soft meringues prepared from spray‐dried albumen with and without the added carrageenan stabilizer. Meringues without added stabilizer had a significantly higher (P<0.01) percentage of drainage and were significantly tougher (P<0.05), as indicated by Allo‐Kramer shear press measurements expressed as area‐under‐the curve, than meringues with added stabilizer. The results of this investigation suggest the quality characteristics of soft meringues prepared with spray‐dried albumen may be improved with the addition of a carrageenan stabilizer.
EFFECT OF DRY AND MOIST HEAT TREATMENTS ON SELECTED BEEF QUALITY FACTORS
Authors: SCHOCK DIANNE R. , HARRISON DOROTHY L. , ANDERSON LOIS L.
Published: December 2006

Pieces of beef semimembranosus muscle, relatively uniform in weight and shape, were deep‐fat fried (DF), oven‐roasted (OR), oven‐braised (OB) and pressure‐braised (PB) at 10 psig to an internal temperature of 70°C to investigate he effects of dry and moist heat on selected characteristics of beef. Rate of heat penetration, cooking time, cooking losses, total moisture, press fluid, water‐holding capacity and juiciness varied (P < 0.01) and apparent degree of doneness varied (P < 0.05) among the 4 heat treatments. Warner‐Bratzler shear, color‐difference, flavor, tenderness and over‐all acceptability were not affected significantly by treatment. OR pieces had the slowest rate of heat penetration and the longest cooking time, highest values for total moisture, press fluid, water‐holding capacity and juiciness. For those measurements, OB pieces always ranked next to OR pieces, followed by DF and PB pieces. OR pieces appeared less well‐done than meat given the other treatments. For every heat treatment, there was an excellent relationship between rate of heat penetration and cooking time. For PB pieces, rate of heat penetration was moderately related to total moisture, press fluid, juiciness and apparent degree of doneness, and highly related to cooking losses. It appeared that tenderness and flavor influenced over‐all acceptability scores more than juiciness or apparent degree of doneness. Differences between values for selected characteristics of raw muscle and of muscle subjected to each treatment were not significantly different from each other.
ON THE NATURE OF ALTERED PROTEIN IN COD MUSCLE STORED AT −29°C AFTER AGING IN ICE
Authors: ANDERSON MARGARET L. , RAVESI ELINOR M.
Published: December 2006

Additional protein, inextractable with the usual technique, was extracted from cod muscle which had various free fatty acid contents and had been stored at −29°C after aging in ice. Ultracentrifugal patterns showed that the extracted protein was aggregated and polydisperse. Sedimentation behavior was similar to that of aggregated protein in extracts of muscle in which protein‐free fatty acid interaction occurred during prolonged aging in ice. Conditions under which altered protein was extracted, overnight exposure of homogenized muscle to neutral salt solution followed by rehomogenization; phase contrast micrographs of residues of homogenates before and after rehomogenization; and ultracentrifugal patterns of extracts containing aggregated protein that had been stored in extractant suggested that some of the linkages resulting from reactions in the frozen state were salt‐sensitive. The association that occurred in the muscle after storage at −29°C appeared to be more stable in a neutral salt environment than that occurring in muscle aged in ice.
OXIDATION OF PYRUVATE‐2‐C14, AND LACTATE DEHYDROGENASE ACTIVITY AND ISOENZYME DISTRIBUTION OF FIVE PORCINE MUSCLES
Authors: ADDIS P. B. , ALLEN E.
Published: December 2006

A study was conducted to compare parameters of aerobic and anaerobic metabolism in light and dark porcine muscles. Muscle samples were obtained from six Hampshire‐Yorkshire gilts and frozen in liquid nitrogen five min post‐exsanguination. Oxidative metabolism was estimated by measuring the conversion of pyruvate‐2‐C14 to C14O2 in homogenates. The lactate dehydrogenase (LDH) activity of each of the five isoenzymes, separated electrophoretically on cellulose acetate, was ascertained as a measure of anaerobic metabolism. Comparison of the pyruvate oxidation data suggested the following ranking, from most to least aerobic: trapezius, gluteus medius, dark biceps femoris, light biceps femoris, longissimus dorsi, dark semitendinosus and light semitendinosus. Variance analysis of the data indicated trapezius exhibited greater capacity to oxidize pyruvate than all other muscles (P <.05) and gluteus medius and dark biceps femoris exceeded the light semitendinosus (P < .05). LDH comparison among the muscles revealed that light muscles displayed higher (P < .05) activity than dark muscles (trapezius, dark biceps femoris and dark semitendinosus). The results implicated high lactate dehydrogenase activity‐particularly the muscle‐type isoenzyme‐as a factor contributing to rapid postmortem lactate accumulation in light muscles of some porcine animals.
EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 2. Turkey Muscle
Authors: HUBER C. S. , HARRINGTON R. B. , STADELMAN W. J.
Published: December 2006

Effect of freezing rate on the soluble proteins of frozen and freeze‐dried turkey breast muscle was investigated. Both raw and cooked muscles were frozen and freeze dried. Samples were frozen in liquid nitrogen and in a plate freezer at −10°C. The total soluble proteins and the sarcoplasmic proteins were extracted from frozen and freeze‐dried muscle. Greater solubility was observed at the slower freezing rate (−10°C). Freeze‐dried raw muscle had greater solubility than the frozen control. No differences were observed between frozen and freeze‐dried cooked muscle.
ANTHOCYANIN PIGMENTS IN RED TART CHERRIES
Authors: DEKAZOS ELIAS D.
Published: December 2006

The anthocyanin pigments of red tart cherries (Prunus ceracus L., var. Montmorancy) were extracted with 0.1% methanolic HCI and partially purified by adsorption on cation‐exchange resin, then separated into 7 bands by paper chromatography. The anthocyanins were identified by their Rf values, aglycones, sugar moieties, partial acid hydrolysis and spectral properties. The major pigment was a branched triglycoside, cyanidin 3‐glucosylrhamnosylglucoside, followed by cyanidin 3‐rutinoside. Small amounts of cyanidin, peonidin, cyanidin 3‐glucoside, peonidin 3‐rutinoside and cherries. It is the first time that a branched triglycoside has been reported for Montmorency cherries.
QUANTITATIVE DETERMINATION OF ANTHOCYANIN PIGMENTS DURING THE MATURATION AND RIPENING OF RED TART CHERRIES
Authors: DEKAZOS ELIAS D.
Published: December 2006

The anthocyanins of red tart cherries (Prunus cerasus L. var. Montmorency), at different maturity levels, were extracted with 1% methanolic HCI and the total anthocyanin content of each stage calculated with the aid of a molar‐extinction coefficient at 530 mμ. The pigment solution for each stage of maturity was purified by adsorption on AG 50W × 4 cation‐exchange resin, concentrated and separated by descending chromatography. The relative intensities of the 7 well‐defined pigments were measured photodensitometrically. The individual pigment content was calculated from the total anthocyanin content and the ratio of individual anthocyanin for each stage of maturity. The stage of maturity of the red tart cherry is an important factor influencing the total and individual anthocyanin content in cherries. This work also helps to give a greater insight into the development of anthocyanins in the maturing red tart cherry.
EFFECT OF SMOKING PROCESS ON SOLUBILITY AND ELECTROPHORETIC BEHAVIOR OF MEAT PROTEINS
Authors: RANDALL C. J. , BRATZLER L. J.
Published: December 2006

The solubility characteristics and starch gel electrophoretic properties of untreated, heated, and heated and smoked pork longissimus dorsi muscle samples were investigated. The percentages of the low ionic strength fraction, the sarcoplasmic and the soluble fibrillar protein nitrogen fractions decreased in the heated and heated and smoked samples when compared to the untreated samples. The myofibrillar protein nitrogen fraction increased in the heated samples and decreased in the heated and smoked samples. The stroma fraction from the untreated to the heated state remained almost constant, but increased considerably in the heated and smoked samples. Electrophoretic studies of the sarcoplasmic fraction indicated numerous changes in the heated and heated and smoked samples. The electropherograms of the heated and smoked samples from the Weber‐Edsall and meat‐urea extracts showed definite changes in protein components. These studies indicated that smoke definitely caused changes in protein solubility and the electrophoretic behavior of meat proteins.
CHANGES IN VARIOUS PROTEIN PROPERTIES OF PORK MUSCLE DURING THE SMOKING PROCESS
Authors: RANDALL C. J. , BRATZLER L. J.
Published: December 2006

Changes in the PH, free sulfhydryl groups, amino nitrogen content and total free amino acids of untreated, heated and heated and smoked pork longissimus dorsi muscle samples were investigated. This study demonstrated that heating and heating and smoking caused changes in the pH, free sulfhydryl and amino nitrogen content of pork samples. An interesting observation was the increase in the myofibrillar protein nitrogen fraction, pH and free sulfhydryl groups of the heated samples, and the decrease of these values in the heated and smoked samples. Results of this study indicated that smoke constituents react with the functional groups of meat proteins.
LYSOSOMAL‐TYPE ENZYMES IN BEEF LONGISSIMUS DORSI MUSCLE
Authors: ONO K.
Published: December 2006

Biochemical evidence for the presence of lysosomes in bovine longissimus dorsi muscle has been presented. Comparisons of enzymatic activities among lysosomal fractions from rat liver, bovine liver and bovine I. dorsi muscle indicate that there are specific as well as organic differences with respect to the activities of some of the enzymes.
SOME POST‐MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C
Authors: CAGLE E. D. , HENRICKSON R. L.
Published: December 2006

Eight market‐weight gilts were used in this study. The animals were slaughtered and a section of the longissimus dorsi muscle extending from the last lumbar vertebra anterior to the 6th thoracic vertebra excised and sliced into chops for samples. Each chop was held for a different period post‐mortem (30, 60, 120, 180, 240, 300, 360 or 480 min). Shear force, percent kinkiness, pH, press fluid values and fiber diameter were used to indicate the changes. Differences in shear force due to holding times were highly significant for the right. Shear force values became smaller as pH declined. Fiber diameter and percent kinkiness exhibited a direct relationship; as one decreased so did the other. Shear values decreased with a decrease in fiber diameter and percent kinkiness. Press fluid was not significantly affected by the holding periods. The interaction found was attributed to the varied muscle tension caused by the method used to suspend the carcass during exsanguination.
EFFECTS OF PRE‐ AND POSTMORTEM GLYCOLYSIS ON POULTRY TENDERNESS
Authors: KHAN A. W. , NAKAMURA RYO
Published: December 2006

To study the effects of glycolysis on tenderness of poultry breast meat, premortem and postmortem glycolysis in muscle tissue was controlled either by epinephrine administration at suitable intervals of time before slaughtering or by allowing the birds to struggle freely just before and during slaughtering. Premortem glycolysis, occurring as a result of death struggle or epinephrine administration 1‐2 hr before slaughtering, lowered the pH of the meat at the time of death and caused toughness. Minimization of postmortem glycolysis by epinephrine administration more than 5 hr before slaughtering increased the ultimate pH of meat and the tenderness. The results indicate that a pH value above 6.2 just after slaughtering, and an ultimate pH near 5.7, are desirable for maintaining quality of poultry breast meat, and that these pH values are maintained by minimum premortem and maximum postmortem glycolysis.
EFFECT OF PSYCHROTOLERANT BACTERIA ON THE AMINO ACID CONTENT OF CHICKEN SKIN
Authors: ADAMC̄IC̄ M. , CLARK D. S. , YAGUCHI M.
Published: December 2006

Changes induced by type‐cultures of Achromobacter, nonpigmented Pseudomonas, pigmented Pseudomonas and a mixture of all three types in the amino acid content of fresh chicken skin were studied during storage at PC for up to 21 days. The Achromobacter and nonpigmented Pseudomonas cultures reduced the amount of all amino acids to below detectable levels during the early log phase of growth and produced no detectable change subsequently. The pigmented Pseudomonas caused no appreciable change initially but produced a marked increase in the amount of most amino acids during the late log phase, after off‐odor had developed; an increase in free and total extractable proline and hydroxyproline indicated that collagenous proteins were attacked. The mixed inoculum gave intermediate results, producing comparatively little change in the total free amino acid content throughout the incubation period. Results indicate that the pigmented pseudomonads are the most proteolytic of the common types of psychrotolerant spoilage bacteria and that they possess collagenase.
AVOCADO POLYPHENOLOXIDASE: PURIFICATION, AND FRACTIONATION ON SEPHADEX THIN LAYERS
Authors: DIZIK N. S. , KNAPP F. W.
Published: December 2006

Polyphenoloxidase (PPO) was purified 28‐fold by ammonium sulfate precipitation, dialysis and gel filtration. Enzyme constants were determined with a variety of substrates. Thinlayer gel filtration resolved the crude PPO in to 5 fractions with molecular weights estima ted at 14‐, 28‐, 56‐, 112‐ and over 400‐thousand by comparison with standard proteins. Subsequent electrophoresis at 90° to the direction of gel filtration resolved the 28 × 103 MW fraction into 4 to 6 components. One of these was by. far the most active of all the isoenzymes toward all the substrate sprays tested. It is probably the activity of this isoenzyme which is reflected in kinetic data, even those obtained with relatively crude avocado PPO preparations.
MAJOR VOLATILE NEUTRAL AND ACID COMPOUNDS OF HYDROLYZED SOY PROTEIN
Authors: MANLEY C. H. , FAGERSON I. S.
Published: December 2006

Interest in the use of hydrolyzed vegetable protein in many food products has led to the need for more basic knowledge of the types of compounds present. The present study shows that a number of aldehydes and furan‐type compounds are the major compounds oi significance in a neutral fraction. An acid fraction, which appeared to carry most of the odor associated with the hydrolyzed soy protein, has levulinic acid as a major component. Thirteen other acids, 2 lactones, 4 phenols plus other compounds were also isolated and identified in the acid fraction. The mechanisms for the formation of some of the compounds are discussed.
URIC ACID LEVELS IN MEN FED ALGAE AND YEAST AS PROTEIN SOURCES
Authors: WASLIEN CAROL I. , CALLOWAY DORIS HOWES , MARGEN SHELDON , COSTA FRANCOISE
Published: December 2006

Microorganisms grown on human or industrial waste products may be economical and nutritious food sources. Algae (Chlorella sorokiniana) harvested from continuous culture and extrakted with ethanol, and yeast (food‐grade Torulopsis utilis) were compared with casein at 2 levels of nitrogen as the sole source of protein for men. Biological value of algal protein was superior to casein, and yeast protein was not quite as good as algae, in diets containing 25 g of protein. When 50 g of algae protein was consumed, true nitrogen digestibility was reduced from 89 to 82%. Nitrogen balances were not significantly different in groups of men fed the higher protein level, indicating that 50 g of any of these proteins met or exceeded dietary requirements. Urinary uric acid excretion was doubled when the higher level of algae was ingested; with yeast, excretion was nearly 4 times as high as the amount voided with a purine‐free diet. During ingestion of these materials, renal clearance rates were not sufficient to prevent plasma uric acid concentrations from reaching abnormally high levels, comparable to those found in gout.
COLORIMETRIC ESTIMATION OF TOTAL ALDEHYDES IN AQUEOUS ORANGE ESSENCE USING N‐HYDROXYBENZENESULFONAMIDE
Authors: ISMAIL M. A. , WOLFORD R. W.
Published: December 2006

A spot test method for detection of aldehydes has been adapted calorimetrically for quantitative determination of total aldehydes in aqueous solutions. The final colored complex has an absorption maximum at 510‐525 mμ. The technique is simple, and the color produced is linear with aldehvde concentrations up to 300 mg/liter using n‐octanal and trans‐2‐hexenal as a mixed standard. The test is applicable to aldehyde determinations in orange essence provided proper sample dilution is made before analysis.
COLORIMETRY OF FOODS. 2. Color Measurement of Squash Puree Using the Kubelka‐Munk Concept
Authors: HUANG I‐LO , FRANCIS F. J. , CLYDESDALE F. M.
Published: December 2006

A series of 10 squash purees was prepared with added canthaxan thin in increments of 0.3‐ppm. The samples were evaluated visually for color differences under illumination of 7400°K and measured with a G.E. spectrophotometer with tristimulus integrator and a Hunterlab 025 calorimeter. Each sample was measured against a white and a black background in Plexiglass cells varying in thickness from 2 to 8 mm for both visual and instrumental experiments. The instrumental data were calculated in conventional and K/S ratios and correlated with theoretical and visual color rankings. The optimum visual rankings were found with a 5‐mm thickness or greater, and a black background. The panels could rank samples differing in approximately 0.2 delta E units, calculated as Δ E = (ΔL2+Δa2+Δb2)½ reasonably well with 5mm thickness or greater, and no better with thinner cells, even though the ΔE values were much larger. Adequate rankings of the samples by either instrument required a multiple correlation with all three color parameters (X Y Z or L a b). Calculation of tristimulus data in terms of K/S ratios or K/S ratios at single wavelengths did not improve the correlations with visual or theoretical rankings.
KINETICS OF THE THERMAL DEGRADATION OF METHYLMETHIONINE SULFONIUM IONS IN CITRATE BUFFERS AND IN SWEET CORN AND TOMATO SERUM
Authors: WILLIAMS MARION P. , NELSON PHILIP E.
Published: December 2006

Thermal degradation of methylmethionine sulfonium ions was determined in sodium citrate buffers ranging in pH from 4.0–8.0. Reaction temperatures of 82 °, 88 °, 93 ° and 99 °C were studied at reaction times of 20, 40, 60 and 80 min. The same conditions were used to study the degradation of naturally occurring methylmethionine sulfonium ions in sweet corn and tomato serums. In each solvent system, the thermal degradation of these salts occurred according to first order kinetics; the reaction rates doubled for a 5–6 °C increase in temperature and activation energies of the reaction in the various media were comparable. The characteristic degradation kinetics provides a means of identifying methylmethionine sulfonium salts in fresh foods without having to resort to involved isolation procedures.
FUNCTIONAL CHARACTERISTICS OF MUSTARD MUCILAGE
Authors: WEBER F.E. , TAILLIE S.A. , STAUFFER K.R.
Published: December 2006

Mucilage found in hulls of yellow mustard seed was investigated. The isolated mucilage was a cold water‐swellable hydrocolloid of low to medium viscosity and exhibited thixotropic properties. Viscosity increased with addition of alkali or acid. Mucilage produced synergistic increases in viscosity when combined with guar, locust bean, or carboxymethylcellulose. Solutions were opaque, bland tasting and slightly acidic. Solutions showed stability to acidity down to pH 3.5 and also to cooking and cooling cycles. The mucilage lowered the surface tension of water and the interfacial tensions of oil and water emulsions. Emulsification was achieved in model salad dressing formulations. The mucilage exhibited excellent suspending properties.