bluuebunny/crossref_metadata_2025 huggingface dataset:
COMPARISON OF THE EFFECTS OF PRE‐RIGOR COLD AND PRESSURE TREATMENTS ON SOME PROPERTIES OF BEEF BICEPS FEMORIS MUSCLES
Authors: MACFARLANE J.J. , TURNER R.H. , RATCLIFF D.
Published: August 2006

Muscles were subjected pre‐rigor to chilling, freeze‐thaw (thaw rigor) or pressure treatments, and measurements made of muscle shortening, fluid exudate, expressible juice, cooking loss and Warner‐Bratzler shear values. Shear values were lowest for the pressurized samples, suggesting a greater disruption of myofibrils than occurred in samples that underwent thaw rigor. However the other measurements indicated less damage of muscle membranes by the pressure, than by the thaw rigor inducing treatment. In addition to contraction, an additional factor, for example a weakening of filaments by an F‐G transformation of the actin component, may be involved in the tenderization of meat by pre‐rigor pressurization.
SCANNING ELECTRON MICROSCOPY OF BOVINE MUSCLE: EFFECT OF HEATING ON ULTRASTRUCTURE
Authors: CHENG C. S. , PARRISH F. C.
Published: August 2006

SEM was used to determine the effect of postmortem aging (unheated) and cooking (heated to internal temperatures of 60, 70 and 80°C by broiling) on the ultrastructural characteristics of bovine longissimus and psoas major muscles. Micrographs from postmortem aged (unheated) muscle clearly showed the fibrillar and connective tissue structures of muscle. Progressive changes with increased temperature were observed in endomisial sheath swelling, collagen fiber disintegration and myo‐fibril fragmentation, coagulation and shrinkage. Specifically, after heating to 70°C, banding patterns and myofibril fragmentation at Z‐disks were clearly evident. Degradation of collagen fibers in the perimysium was initiated at 70°C and intense disintegration was observed at 80°C. Changes observed in psoas major were different from those in the longissimus in that intact myofibrils and tubules were observed in both the heated and unheated samples. This may be due to the “loose” packing of myofibrils unique to psoas major muscle. Furthermore, less shrinkage and coagulation of myofilaments in the A band region and wider I band regions were noted. These observations of looser packing of myoflbrils, thinner myotibril threads and wider I band regions offer additional evidence as to why steaks from psoas major muscle are more tender than those from longissimus muscle.
THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE
Authors: ZAIKA LAURA L. , ZELL TATlANA E. , SMITH J. L. , PALUMBO S. A. , KISSINGER J. C.
Published: August 2006

Production of Lebanon bologna by the traditional method using aged salted meat requires nitrate as the curing agent. The elimination of the use of nitrate in meat products is being considered by government agencies. The preparation of Lebanon bologna was investigated by two processes: either NaNO2 (0–1600 ppm) or NaNO3 (0–1850 ppm) was added to (1) aged meat or (2) fresh meat plus starter culture. Nitric oxide pigment content, pH, titratable acidity and nitrite concentration were determined during 4 days of fermentation of the bolognas. Sausages prepared with NaNO2 (78–100 ppm) were comparable to those prepared with NaNO3 (200–1850 ppm) by either process in pH, titratable acidity and cured meat pigment content. With starter culture and fresh meat, the formation of cured color and decrease in pH were more rapid than with aged meat. Low levels of NaNO3 (100 ppm) gave satisfactory color formation with both processes. In some experiments with bolognas prepared with nitrate, considerable amounts of nitrite were found during the early stages of fermentation. However, after 4 days of fermentation the nitrite concentration was less than 10 ppm.
GC‐MS IDENTIFICATION OF THE VOLATILE COMPOUNDS EXTRACTED FROM ROASTED TURKEYS FED A BASAL DIET SUPPLEMENTED WITH TUNA OIL: SOME COMMENTS ON FISHY FLAVOR
Authors: CRAWFORD L. , KRETSCH M. J.
Published: August 2006

This paper reports the GC‐MS identification of many of the compounds found in the volatiles of roasted turkeys that had been fed a basal diet supplemented with beef fat or tuna oil (TO) or with TO plus alpha‐tocopherol acetate and presents a case for which of these 41 compounds are likely to play a role in fishy flavor.
RELATIONSHIPS BETWEEN INDICATOR ORGANISMS AND SPECIFIC PATHOGENS IN POTENTIALLY HAZARDOUS FOODS
Authors: MISKIMIN D. K. , BERKOWITZ K. A. , SOLBERG M. , RIHA W. E. , FRANKE W. C , BUCHANAN R. L. , O'LEARY V.
Published: August 2006

Quality audit data collected as part of a mass feeding quality assurance program were analyzed to determine the relationships between the indicator tests (total aerobic plate count, coliform count and Escherichiu coli) and the common food‐borne pathogens (Staphylococcus aureus, Clostridium perfringens and Salmonella). 132 raw foods and 593 ready‐to‐eat foods were evaluated. The indicators were grouped into ranges and compared to the pathogens and to each other in terms of detectability. There were correlations between the pathogens and the indicator ranges and between the indicators and the indicator ranges. The value of the indicators in the èvaluation of food safety was tested by setting standards and determining the numbers of correct and incorrect decisions which would be made relative to the pathogens detected in the foods. None of the indicators was suitable as a screening agent for food safety.
SURVIVAL OF Vibrio parahaemolyticus IN KOREAN‐STYLE SALTED OYSTERS
Authors: RO SOOKJA , WOODBURN MARCY
Published: August 2006

The survival of Vibrio parahaemolyticus in salted oysters as prepared in Korea was studied with three levels of salt concentration: 3.0%, 6.8%, and 10.6% of the weight of the raw oysters. The products were held at 18 f 0.5°C. Small increases in numbers of V. parahaemolyricus (Japanese strain T‐3765‐l) occurred in 24 hr in products in which the culture had been injected into the oysters. Viable cells were below detectable limits at 7 days of storage for the samples with the lowest salt concentration and at 11 days for those with highest salt concentration. The lowest pH reached was 4.4 at 9 days. Fermentation was delayed with increasing salt concentration.
LEGUME TOXINS IN RELATION TO PROTEIN DIGESTIBILITY‐A REVIEW
Authors: LIENER IRVIN E.
Published: August 2006

Proteins capable of inhibiting the proteolytic activity of digestive enzymes are common constituents of legumes. These protease inhibitors are generally believed to be largely responsible for the poor digestibility of the protein of legumes which have been inadequately cooked. This reduction in digestibility is invariably accompanied by an enlargement of the pancreas. Recent studies in the author's laboratory, however, have revealed that only about 40% of the growth‐depressing activity and a similar fraction of the pancreatic hypertrophic effect of unheated soybeans can be attributed to the action of the trypsin inhibors. The poor digestibility and pancreatic hypertrophy that cannot be accounted for by the trypsin inhibitors are most likely the consequence of the refractory nature of the undenatured protein to attack by trypsin. The phytohemagglutinins also play an important role contributing to the poor nutritive value of some legumes, particularly those belonging to the genus Phaseolus. In this case the phytohemagglutinins are believed to exert a nonselective adverse effect on the absorption of nutrients from the intestinal tract rather than a direct effect on the digestive process.
PRESSED TENDERLOIN STEAK QUALITY AS INFLUENCED BY ANATOMICAL LOCATION, STORAGE TIME AND INTERNAL TEMPERATURE PRIOR TO COOKING
Authors: ROBERTS J. E. , FIELD R. A. , REN A. BOO , MEYERS T. G.
Published: August 2006

The effects of steak location, storage time and precooking internal temperature upon steak quality were evaluated. Steaks from the anterior ends of the tenderloins were darker in color and displayed greater surface moisture than steaks from the posterior ends. Fresh‐processed tenderloin steaks displayed more surface moisture than steaks from tenderloins stored 6 or 12 months. Warner‐Bratzler shear values increased with storage. Steaks which were broiled starting at 1°C had less total thaw and cooking loss than steaks broiled frozen (‐10°C) or thawed (24°C), but greater muscle separation occurred in thawed steaks. Palatability was not adversely affected by steak location, storage time or steak temperature prior to cooking.
SHRINKAGE, PALATABILITY AND CHEMICAL CHARACTERISTICS OF DRY‐CURED COUNTRY HAM AS AFFECTED BY SKINNING PROCEDURE
Authors: MONTGOMERY R. E. , KEMP JAMES D. , FOX J. D.
Published: August 2006

60 hams of approximately number 3 quality (Wisconsin Score) were divided into three groups of 20 hams each. Group 1 was unskinned, group 2 was normally skinned and group 3 was fully skinned. All hams were processed by standard dry‐cure procedures and weighed at each processing step. 30 hams, including 10 from each group, were evaluated organoleptically and tested for peroxide values, salt content and moisture content, after 1 months’ aging and the remaining 30 after 3 months’ aging. The skinned hams had significantly higher skinning loss, shrinkage, salt content and shear values than the normally skinned or unskinned hams. The unskinned hams had the highest tenderness scores and lowest shear values and salt content. The normal skinned hams were scored highest for flavor. Overall eating satisfaction and rancidity values appeared to be unaffected by skinning.
CRISPNESS IN FOODS‐A REVIEW
Authors: VICKERS ZATA , BOURNE MALCOLM C.
Published: August 2006

From a review of the available literature on crispness there appears to be general agreement on the layman's use of the word crisp. However, the term has not been adequately defined. Several instrumental methods for measuring the crispness of a product have been developed. Although these objective methods may serve as indicators in a single commodity, they fail to indicate crispness in a variety of both wet‐crisp and dry‐crisp foods. These instrumental analyses are likely measuring parameters that change under the same conditions that cause changes in the true characteristic of crispness.
A PSYCHOACOUSTICAL THEORY OF CRISPNESS
Authors: VICKERS ZATA , BOURNE MALCOLM C.
Published: August 2006

The theory is proposed that crispness is primarily an acoustical sensation. The frequency spectra and the amplitude‐time characteristics of sounds produced by biting crisp foods were studied. The frequencies present in crisp sounds cover a broad range. Amplitude‐time plots show irregular variations in loudness with time. A model system involving a generalized cellular structure is proposed to explain the generation of a crisp sound. As a crisp cellular material is crushed, a series of sounds is produced. Each sound is the result of the rupture of a single cell or cell wall.
ULTRASTRUCTURAL CHANGES OCCURRING DURING THERMOPLASTIC EXTRUSION OF SOYBEAN GRITS
Authors: AGUILERA J. M. , KOSIKOWSKI F. V.
Published: August 2006

Changes occurring in the ultrastructure of soybean grits during thermoplastic or cooking extrusion were studied with the scanning electron microscope. The extruded product was obtained with a Wenger X‐5 laboratory extruder under one set of conditions (feel moisture content: 25%; screw speed: 800 rpm; max barrel temp: 145° C; temp at die: 120°C). At steady state, the extruder barrel was disassembled and samples taken from seven preselected areas along the screw. Comminution and mixing predominate first until cooking temperatures are reached in the last turns of the screw. In this zone, completely disrupted cells are arranged into strands that orient into thin fibrils at the die. Pressure release upon exit of the extrudate from the unit causes radial flow with the formation of new, more extended surfaces. Only the combined effect of shear, heat and pressure release is shown to be responsibte for texturization.
IDENTIFICATION OF FD&C DYES BY RESONANCE RAMAN SPECTROSCOPY
Authors: BROWN CHRIS W. , LYNCH PATRICIA F.
Published: August 2006

Dyes are ideally suited to analysis by a special type of Raman phenomenon called the resonance Raman effect. Raman spectra of the dyes were obtained using the 4880 A laser line with %300 mw power at the sample, using a single pass of the lasar beam for excitation. Presents results of anlayses on FD&C Red No. 2, 4 and 40. identification of food dye in solution‐as well as in solids and emulsions‐with Raman spectroscopy shows great potential since each dye has a unique Raman ‘fingerprint,’ permitting identification at concentrations as low as 5 pm.
PREDICTION OF DIMETHYL SULFIDE PRODUCTION IN TOMATO SERUM
Authors: WILLIAMS MARION P. , NELSON PHILIP E.
Published: August 2006

Actual concentrations of dimethyl sulfide in tomato serum were compared to levels that were predicted from using previously determined kinetic data. Levels of dimethyl sulfide produced during thermal processing of tomato serum were predicted with a high degree of accuracy. A relationship of time, temperature and percent dimethyl sulfide production from kinetic data was shown.
NEUTRALIZED JUICE OF ACID‐TREATED CARROTS
Authors: STEPHENS THOMAS S. , SALDANA GUADALUPE , LIME BRUCE J.
Published: August 2006

The purpose of this investigation was to determine if the pH of juice from acid‐treated carrots could be adjusted with NaOH to that of juice from water‐treated carrots without the formation of a coagulum and without damage to juice flavor. Juice was extracted from carrots which had been heated 5 min in water or in 0.05N acetic acid. The pH of juice from the acid‐treated carrots was adjusted with NaOH to that of juice from the hot water‐treated cairots. A coagulum did not form in the pH adjusted juice upon processing. As compared with juice from the water‐treated carrots, pH adjusted juice had better flavor and was only slightly more yellow.
A Research Note KINETIC STUDY OF RETROGRADATION OF CASSAVA STARCH GELS
Authors: KIM S. K. , CIACCO C. F. , D'APPOLONIA B. L
Published: August 2006

The kinetics of crystallization of cassava starch during aging were studied at different temperatures using the expression θ= exp(‐ktn), where θ is the fraction of uncrystallized material remaining after time t. The values for the rate constant (k) indicated that the firming process for the cassava starch gels was characterized by a negative temperature coefficient. The Avrami exponent (n) was found to be unity over the range of temperatures studied (2‐30° C), suggesting that the mechanism of starch crystallizatión is instantaneous nucleation followed by rod‐like growth of ciystals.
Yersinia enterocolitica‐LIKE ORGANISMS FROM VACUUM‐PACKAGED BEEF AND LAMB
Authors: HANNA M. O. , ZINK D. L. , CARPENTER Z. L. , VANDERZANT C.
Published: August 2006

Characteristics are presented for Yersiniu enterocoliticu‐like organisms isolated from vacuum‐packaged beef and lamb stored for 21‐35 days at l‐3°C. Isolation of this organism was more frequent after 28 days of storage under vacuum conditions than under nonvacuum conditions (leaker packages). A higher incidence of isolates was obtained from cuts packaged under high vacuum conditions.
DETERMINATION OF ACETALDEHYDE IN APPLE TISSUE BY 2,4‐DINITROPHENYLHYDRAZONE FORMATION
Authors: SMAGULA JOHNM. , BRAMLAGE WILLIAM J.
Published: August 2006

Sampling involved maceration of apple tissue in acidified 2,4‐dinitrophenylhydrazine, followed by extraction of the carboxyl‐2,4‐DNP‐hydrazones with benzene. Acetaldehyde‐2,4‐DNP‐hydrazone was separated and purified by TLC and quantitatively determined by UV spectroscopy at 354 nm. The identity of acetaldehyde‐2,4‐DNP‐hydrazone was confirmed by mass spectroscopy and gas‐liquid chromatography.
ULTRASTRUCTURE OF BREAD DOUGH WITH YEAST SINGLE CELL PROTEIN AND/OR EMULSIFIER
Authors: EVANS LEAHG. , VOLPE' THERESA , ZABIK MARY E.
Published: August 2006

Scanning electron microscopy (SEM) was used to determine the influence of sodium stearoyl‐2‐lactylate (SSL) and/or 6% Single Cell Protein (SCP) supplement on dough structure. Dough samples were mixed to optimum development according to farinograph peak times and absorptions before examination by SEM. Supplementation with SCP thickened gluten sheets; contours of starch granules were masked and rupture of gluten increased. Addition of SSL to dough improved gluten sheeting and adding SSL to the SCP dough at least partially counteracted the adverse effects of SCP on the gluten layer.
HEAT RESISTANCE OF Bacillus stearothermophilus SPORES AT DIFFERENT WATER ACTIVITIES
Authors: HÄTNULV B. G. , JOHANSSON M. , SNYGG B. G.
Published: August 2006

The heat resistance of Bacillus stearothermophilus spores was determined in water vapor, aqueous solutions of NaCl, LiCl, glucose and glycerol and whole egg powder, fish protein concentrate (FPC) and wheat flour at different water activities. In water vapor and glycerol solutions, resistance was maximal at low, but not zero, water activity (aw). In NaCl and glucose solutions, only small variations in resistance occurred with decreasing aw whereas in LiCl solutions, resistance showed a minimum around aw 0.5. When heated in egg powder, FPC and wheat flour, the spores showed maximal resistance at intermediate water activities in accordance with the results in water vapor and glycerol solutions.
PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
Authors: BOUTON P. E. , FORD A. L. , HARRIS P. V. , MACFARLANE J. J. , O'SHEA J. M.
Published: August 2006

Pressures of the order of 100 MNm—2 applied for 2.5 min or longer to postrigor muscle heated to 40–60°C improved the tenderness of the meat when subsequently cooked. The magnitude of the effect depended on the intensity and duration of pressurization, and the temperature attained by the meat during pressurization. As judged by taste panel assessment and by shear values of the cooked meat, the properties of pressure‐heat treated postrigor muscle approximated those of prerigor pressurized muscle. The process is effective in overcoming toughness associated with contracted muscle. It is suggested that the treatment operates on the myofibrillar component of toughness.
EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS
Authors: CROSS H. R.
Published: August 2006

Beef steaks (192) from longissimus muscles, that differed widely in amount (degree), distribution and texture (size) of marbling were oven roasted at 121, 177 and 232°C to four final internal temperatures (60, 70, 80 and 90°C) to evaluate the effect of lipid composition on cooking properties. Interactions of oven temperature, internal temperature and carcass maturity, with marbling amount, distribution and texture were not significant. Cooking times were significantly affected by amount, distribution and texture of marbling, and were highest for steaks that were low in amount, uneven in distribution and coarse in texture of marbling. Degree of doneness did not differ significantly among the various groups for amount, distribution and texture of marbling.
INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE
Authors: HENDRICKS D. G. , MAHONEY A. W. , GILLETT T. A.
Published: August 2006

The effect of mechanically removing connective tissue (desinewing) on protein quality of beef shank meat was determined by amino acid analysis and by feeding to rats. The desinewed meat had 40% less hydroxyproline and 16% higher chemical score than the control. Whereas tryptophan and methionine are the first limiting amino acids in meat, upon the desinewing of shank muscle the tryptophan level is increased to a point where it is no longer the first limiting amino acid. The protein efficiency ratio and nitrogen efficiency for growth were enhanced by desinewing the meat. Cooking the meat decreased the protein efficiency ratio and nitrogen efficiency for growth. Nitrite did not influence protein utilization. The protein quality of the sinew residue was inferior to the ofher meat products.
MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS
Authors: MARSHALL W. H. , SMITH G. C. , DUTSON T. R. , CARPENTER Z. L.
Published: August 2006

Twelve batches of frankfurters were prepared to contain 10, 25 or 40% mechanically deboned (MDB) meat from each of four sources (young goat, old goat, mutton and pork) and compared to a control frankfurter batch comprised of manually deboned beef and pork. MDB pork (derived from neckbones, vertebrae and ribs which had been previously debohed manually) contained less (P < 0.05) moisture and protein as well as more (P < 0.05) fat, ash and calcium than old goat, young goat and mutton (all of which were obtained by mechanically deboning whole carcasses). There were no major differences in moisture, fat or protein among the 13 batches of frankfurters. Processing characteristics (extent of fatting‐out, ease of peelability, external surface color) differed very little when frankfurters containing MDB goat or MDB mutton were compared with control frankfurters. Frankfurters containing 10% MDB pork were acceptable in processing traits, but those containing 25% or 40% of MDB pork were very susceptible to mechanical deformation. Consumer panelists (n = 95) generally preferred or did not dislike the flavor, juiciness and texture of frankfurters containing 10, 25 or 40% MDB goat (young or old); 10, 25 or 40% MDB mutton; or 10% MDB pork when compared to control frankfurters. Frankfurters containing 25% or 40% MDB pork were assigned lower (P < 0.05) palatability ratings than were control frankfurters. Data suggest than desirability of MDB meat for use in processed meats may depend more on the proportion of bone in the meat that is mechanically deboned than upon differences in species.
ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L.
Published: August 2006

Ground beef patties containing 10, 20 or 30% textured soy protein (TSP); 10, 20 or 30% mechanically deboned beef (MDB); or combinations of 10% TSP plus 10% MDB, 20% TSP plus 20% MDB, or 30% TSP plus 30% MDB were evaluated for chemical composition, raw product appearance, cooking characteristics and palatability. Raw patties containing 20% or 30% TSP were lighter in color than control (all‐beef) patties and therefore received lower overall appearance ratings. Raw patties containing 10% or 20% MDB were significantly darker in color and finer in visual texture than control patties, Raw patties containing combinations of TSP and MDB were generally acceptable in color but too fine in visual texture which lowered overall appearance ratings at the 40% and 60% (TSP plus MDB) substitution levels. Proximate analysis indicated that cooked patties containing TSP retained more moisture but lost more fat than controls, whereas patties containing 10% or 30% MDB lost slightly less fat during cooking than all‐beef patties. In comparison with control patties, cooking losses. were lower for patties containing 10% or 30% MDB. Cooking losses were similar for patties containing both TSP and MDB and for patties containing TSP alone. Taste panel evaluation indicated that addition of 20% or 30% TSP decreased flavor desirability and overall palatability ratings. Blended patties containing 20% or 30% MDB had less desirable ratings for taste panel texture than all‐beef patties, These data suggest that 10% TSP plus 10% MDB can be added to ground beef patties without significantly affecting overall appearance of raw product, surface area shrinkage during cooking, cooked patty appearance or palatability traits.
DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GEL
Authors: WALTER R. H. , RAO M. A. , VAN BUREN J.P. , SHERMAN R. M. , KENNY J. F.
Published: August 2006

Cellulose was isolated from apple press‐cake in the form of a hydrogel, using dilute sodium hydroxide and hydrogen peroxide. The gel was characterized as a pseudo‐plastic fluid. Its flow properties were similar to those of furcellaran, guar and xanthan gums. Freeze drying and milling apple cellulose gel impaired its hydrophilic character, but the particles nevertheless showed a tendency to wet and redisperse easily.
CHEMICAL COMPOSITION OF THE PISTACHIO NUTS (Pistacia vera L.) OF KERMAN, IRAN
Authors: SHOKRAII E. HOSSEINI
Published: August 2006

The constituents of the Ohadi variety of pistachio nuts of Kerman, Iran are determined and compared with those obtained with other varieties of the pistachio. It is found that the general mineral composition of this variety is about the same except for the higher Ca content and the presence of high Na and Mg which is not reported elsewhere. The comparison of the organic constituents also shows a general similarity but it is observed that the fatty acid composition of the oil is quite different e.g., oleic acid is less (49.5 vs 69.6%) whereas palmitic and linoleic acids are more (13.4 vs 8.2% and 31.8 vs 19.8% respectively). Although the amino acid composition is somewhat similar, it was observed that arginine, lysine and cystine content are more than the literature values.
SIGNIFICANCE OF BODY WEIGHT OF 3‐WEEK OLD RATS IN PROTEIN EFFICIENCY RATIO (PER′) MEASUREMENTS
Authors: HEGARTY P. V. J. , AHN P. C.
Published: August 2006

The effect of initial body weight of 21‐day old male Sprague‐Dawley or Sprague‐Dawley derived rats on the determination of the .28‐day protein efficiency ratio (PER) of casein was studied. Body weights at 21 days of age ranged from 42–568 in Sprague‐Dawley, and from 56–68g for SpragueDawley derived rats. No significant difference in PER values for casein was obtained on the animals within breed groups having this range of body weights. Variation in body weight induced by ahering litter size after birth produced significant differences in PER values of the casein. Lower initial weights (normal‐size litters) resulted in higher PER values for the casein diet. The 21‐day old body weight of commercially available rats is apparently not a significant variable on PER values. Differences in litter size can be a source of variation in PER values, and may be a cause of very high or low values occasionally obtained within a group of rats from commercial sources.
The Basis of Quality in Muscle Foods THE BASIS OF TENDERNESS IN MUSCLE FOODS
Authors: MARSH B. B.
Published: August 2006

Two muscle components, collagen and the contractile apparatus, determine tenderness. The collagen contribution to toughness is due to the presence of intermolecular crosslinks which, with increasing animal age, become more thermally resistant and thus less readily broken during cooking. By contrast, toughness due to the contractile proteins is determined by conditions during the first few postmortem hours, when rapid chilling causes “cold shortening” of the muscles and a consequent very appreciable toughening. Beef and lamb are particularly prone to this process‐induced defect; toughness development in these species can be largely controlled, however, by simple cooling‐rate adjustment during rigor onset.
EFFICACIES OF THREE SANITIZERS UNDER SIX CONDITIONS OF APPLICATION TO SURFACES OF BEEF
Authors: ANDERSON M. E. , MARSHALL R. T. , STRINGER W. C. , NAUMANN H. D.
Published: August 2006

Efficacies and optimum application conditions of three sanitizers (chlorine, 200–250 ppm; acetic acid, 4.0%; and quaternary ammonium, 3.78 g/liter) were determined. Variables were three rates of flow of sanitizer (1.7, 3.4 and 6.8 liters/min), washed and unwashed meat, warm (38°C) and cold meat (3.3°C), and two pressures of sanitizer application (3.5 and 14.0 kg/cm2). Results were averaged over other variables providing the following data for individual variables. Acetic acid gave a high initial average decrease in counts (−1.47 log), and counts decreased (−1.79 log) up to 48 hr after sanitization. Chlorinated solution caused an initial mean difference of −0.31 log and a difference after 48 hr of 0.53. The quaternary ammonium compound produced differences of −0.79 and −0.03 log in immediate and 48‐hr counts. Acetic acid and hypochlorite were nonselective, but the quaternary sanitizer allowed more oxidase positive, nonfermentative bacteria to survive.
LIPID CHANGES IN FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE: EFFECTS OF DIETARY FAT, FREEZING METHOD, AND STORAGE TEMPERATURE
Authors: GIBSON T. A. , WORTHINGTON R. E.
Published: August 2006

Channel catfish (Ictalurus punctutus) were grown in tank culture on diets containing either tallow or menhaden oil at 10% of diet. Processed fish were frozen in air at —18°C or in nitrogen spray at ‐77°C, sealed in polyethylene, and stored at either ‐18 or ‐35°C. Levels and fatty acid profiles were determined for total lipid, triglyceride, phospholipid, and free fatty acids in fresh fish that had been held on ice for 2 days and in frozen fish at 0, 94, 220, and 312 days. Dietary lipids strongly affected fatty acid profiles of all lipid fractions. Free fatty acid production occurred only in fish held on ice and in fish stored at ‐18°C. Changes in free fatty acid profiles and decreases in phospholipid levels indicated phospholipase activity. After 312 days storage at ‐18°C free fatty acid levels reached approx 0.93%. Measurable oxidative deterioration did not occur under either condition of frozen storage.
BACTERIOLOGICAL SURVEY OF THE CHANNEL CATFISH (Ictalurus punctatus) AT THE RETAIL LEVEL
Authors: ANDREWS W. H. , WILSON C. R. , POELMA P. L. , ROMERO A.
Published: August 2006

Using standard procedures, aerobic plate counts (APC), total and fecal coliform most probable number (MPN) determinations, and analyses for Salmonella, Arizona, Shigella and Edwardsiella tarda were performed on 335 fresh and 342 frozen sample units of channel catfish. APC values for 93.0% of the fresh and 94.5% of the frozen samples were 107 organisms per g. Fecal coliform MPN values for 70.7% of the fresh and 92.4% of the frozen samples were 400 organisms per g. The occurrence of Salmonella in channel catfish was subject to seasonal variation. Salmonella‐positive samples yielded 15 serotypes from 8 somatic groups. Edwardsiella tarda was isolated from two samples; Arizona and Shigella were not detected.
COMPARATIVE PROTEIN STUDIES (KJELDAHL, DYE BINDING, AMINO ACID ANALYSIS) OF NINE STRAINS OF Agaricus bisporus (Lange) IMBACH MUSHROOMS
Authors: WEAVER J. C. , KROGER M. , KNEEBONE L. R.
Published: August 2006

Although it is difficult to ascertain the true protein content of mushrooms because of their variable nonprotein nitrogen content and protein heterogeneity, even among strains within a species, some knowledge about a mushroom's protein is essential for nutritional, processing and economic considerations. Protein similarities and differences in cultivated mushrooms are shown with the aid of three analytical methods. Protein data based on amino acid analyses are preferred but too expensive to obtain. Amido black dye binding is the next preferable method. Its correlation with amino acid protein was higher (D.74) than that between Kjeldahl protein and amino acid protein (D.44).
BEAN PROTEIN SEPARATIONS USING LABORATORY AND CONTINUOUS DECANTER CENTRIFUGES
Authors: MIERS J. C. , OLSON A. C. , GRAY G. M.
Published: August 2006

California Small White bean meal was given three acidic extractions at low pH followed by three at high pH by laboratory and pilot plant procedures under similar conditions. Extracts and residues were neutralized to pH 6.5 and lyophilized. Acid extracted bean solids were 31% of the original bean meal by both laboratory and pilot plant procedures. The basic extracted solids were 6% by the two procedures. The protein content in the acid extract was 14% of the original meal by each procedure while the protein in the basic extract was 3% by the two procedures. The decanter‐centrifuge was effective for the separation if the ground bean was not too fine.
EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADS
Authors: TSEN C. C. , REDDY P. R. K. , GEHRKE C. W.
Published: August 2006

The nutritive value of protein in regular and fortified breads was significantly affected by methods of baking. Rat‐feeding tests demonstrated that protein efficiency ratios (PERs) of breads were significantly improved and feed conversion ratios were reduced by substituting steaming or microwave baking for conventional baking. Lysine and other amino acids varied little among conventionally baked, microwave baked, and steamed breads. The significantly low PER of conventionally baked bread indicated that lysine became less available nutritionally with conventional baking than with either microwave baking or steaming. Lysine or soy fortification could effectively raise the PER of conventionally baked bread. Loaf volume and crumb qualities of conventionally baked bread were better than those of microwave‐baked or steamed bread. However, conventional baking produced a much darker brown crust and crumb than did microwave baking or steaming. The effect of heating, as shown by browning, on reducing the bread's nutritive value could be greatly minimized by replacing conventional baking with microwave baking or steaming.
DIETARY FIBER: THE EFFECT OF PARTICLE SIZE AND pH ON ITS MEASUREMENT
Authors: HELLER S. N. , RIVERS J. M. , HACKLER L. R.
Published: August 2006

The effect of particle size, acid and alkali on the composition of processed and unprocessed wheat bran, purified corn pericarp, and peanut hulls was studied. Van Soest's method for fiber analyses was used to measure hemicellulose, cellulose, lignin, and cutin. Hemicellulose values for wheat samples ground through a 60‐mesh screen of Wiley Mill were 20% lower than samples ground through a 20‐mesh screen. Shaking red wheat bran for 24 hr at 25°C solubilized 17% of the hemicellulose at pH 11.5 and 9% at pH 2.2. Refluxing for 60 min reduced the hemicellulose content by 62% at pH 11.5 and by 52% at pH 2.2. Similar losses were observed for purified corn pericarp while little change was found for peanut hulls. Variation in sample particle size and exposing plant fiber to acid and alkali may change fiber composition as measured by the Van Soest procedure.
CARBOHYDRATE COMPOSITION OF WATER‐SOLUBLE PENTOSANS FROM DIFFERENT TYPES OF WHEAT FLOURS
Authors: LINEBACK D. R. , KAKUDA N. SOMNAPAN , TSEN C. C.
Published: August 2006

Water‐soluble pentosans from a hard red winter, a hard red spring and a soft red winter wheat flour contained 50–68% carbohydrate and 8–22% protein, after treatment with α‐amylase. Carbohydrate compositions of those pentosans were: arabinose, 39–40%; xylose, 35–42%; and galactose, 18–24%. Fractionation of the pentosans on a column of DEAE‐cellulose yielded five fractions, two of which were fractionated into two subfractions, indicated to be heterogeneous by polyacrylamide disc electrophoresis and by gel filtration. The carbohydrate composition of fractionated pentosans from the three types of wheat differed, particularly in the distribution of carbohydrate components in fractions II, III, and V. Gel filtration patterns were similar for pentosans from all three wheat flours, and indicated that the fractions probably contain glycoprotein components, but part of the protein is present as non‐dialyzable protein that is not glycoprotein.
MICROBIAL INTERACTIONS IN COUNTRY‐STYLE HAMS
Authors: BARTHOLOMEW D. T. , BLUMER T. N.
Published: August 2006

Hams were inoculated with Pediococcus cerevisiae cells to determine effects of a lactic acid starter culture on resident microflora of hams. Butt microflora of control hams was predominated by lactobacilli, whereas coagulase negative staphylococci were most prevalent in the cushion. Inoculated hams were predominated by P. cerevisiae in both butt and cushion areas. Other bacteria isolated included fecal streptococci, Enterobacteriaceae, micrococci, bacilli, and yeasts. The natural flora of country‐style ham appeared to be antagonized by P. cerevisiue, while a staphylococcal isolate and fecal streptococci were most antagonistic to the natural flora on agar media.
THE ALKYLBENZENES IN ROAST BEEF
Authors: MIN DAVID B. S. , INA K. , PETERSON R. J. , CHANG S. S.
Published: August 2006

The volatile components of roast beef were isolated by a specially designed gas entrainment apparatus. The isolated compounds were separated into acidic, basic and neutral fractions. The neutral fraction was further separated by repeated gas chromatography on two different stationary phases and collected as subfractions. The individual subfractions thus obtained were analyzed by gas chromatography‐mass spectrometry. Mass spectral identifications were confirmed by comparing the mass spectra and relative retention times with authentic compounds. A total of 20 n‐alkylbenzenes and substituted alkylbenzenes were positively identified, many for the first time in cooked beef. These alkylbenzenes are probably derived from the fat present in the beef by thermal oxidation.
HIGH TEMPERATURE EFFECTS ON LYSOSOMAL ENZYME DISTRIBUTION AND FRAGMENTATION OF BOVINE MUSCLE
Authors: MOELLER P. W. , FIELDS P. A. , DUTSON T. R. , LANDMANN W. A. , CARPENTER Z. L.
Published: August 2006

Bovine muscle samples were fractionated and assayed to assess the effects of high postmortem temperatures on lysosomal enzymes and muscle fragmentation values. Samples of the longissimus dorsi muscle were excised from both sides of six animals. One muscle was held at 37°C (HT) and the other was maintained at 2°C as control (C). The pH of the muscles was determined at 1, 4, and 12 hr postmortem. After 12 hr the muscles were homogenized and centrifuged to separate sedimen‐table and unsedimentable fractions which were assayed for β‐glucuronidase and cathepsin C activities. A fragmentation value was also determined for each sample. The pH of the HT samples dropped more rapidly and was significantly lower at both 4 and 12 hr. No detectable difference in total β‐glucuronidase activity was observed between HT and C samples but the distribution was markedly altered as shown by significant differences in the percent of total activity that was unsedimentable (HT > C, P < 0.025) and specific activities of the sedimen‐table (HT > C, P < 0.025) and unsedimentable (HT > C, P < 0.025) fractions. For cathepsin C there was a significant drop in total enzyme activity (HT > C, P < 0.005) resulting from an apparent degradation of the unsedimentable enzyme which had been released by the HT treatment. The fragmentation values were significantly different showing that the HT samples had probably undergone limited proteolysis resulting in a reduction of muscle fragment size after homogenization. These results add support for the role of lysosomal enzymes in postmortem tenderization.
AN IMPROVED METHOD FOR THE DETERMINATION OF RESIDUAL HYDROGEN PEROXIDE IN MILK
Authors: GUPTA C. B. , ESKIN N. A. M. , FRENKEL C. , SADOVSKI A. Y.
Published: August 2006

The method of hydrogen peroxide determination in milk described by Ferrier et al. (J. Dairy Sci. 53: 598, 1970) was modified. This modification increased the sensitivity threefold and permitted the detection of less than 1 ppm hydrogen peroxide in milk.
ABSORPTION OF A TAINT AROMA BY EGGS
Authors: MAC LEOD ALEXANDER J. , CAVE S. JANE
Published: August 2006

The extent of absorption of ethyl propyl sulphide into whole shell eggs was examined both for eggs of different ages and for eggs stored in the tainting atmosphere for different lengths of time. The latter proved the more important factor but an absorption plateau is approached with time. Significant amounts of the taint aroma were absorbed in all instances.
FERULIC ACID AND OTHER PHENOLICS IN OAT SEEDS (Avena sativa L. Var Hinoat)
Authors: DURKEE A. B. , THIVIERGE P. A.
Published: August 2006

This note presents results of a survey of the free and bound phenolic acids and some other poly phenols in the seed meat from the oat (Avena sativa L. Var Hinoat) which is of some interest as a potential high protein cereal food.
UTILIZATION OF A FISH PROTEIN ISOLATE IN WHIPPEP GELATIN DESSERTS
Authors: OSTRANDER JOYCE G. , NYSTROM PAMELA J. , MARTINSEN CHARLENE S.
Published: August 2006

A fish protein isolate developed for its whippability was evaluated in a whipped gelatin dessert. The isolate was substituted for 30, 60 or 100% of egg albumin. No significant differences in the desserts were found for appearance, texture, tenderness, mouthfeel, and flavor. Increased specific gravity and rigidity, decreased index of volume and pH accompanied increased levels of the isolate. However, these differences are of relatively little importance in terms of an acceptable product. Panel members indicated a preference for the product with higher levels of the isolate which had a more intense fruit flavor. The isolate can be used as a substitute for egg albumin in production of foams.
CORN‐BASED FOODS USED IN FOOD AID PROGRAMS: STABILITY CHARACTERISTICS–A REVIEW
Authors: BOOKWALTER G. N.
Published: August 2006

For more than a generation, the United States has carried out a donation program to relieve world food shortages. Processed high‐protein blended food products, enriched with vitamins and minerals, were developed to supplement the diets of hungry children. Corn‐based foods for food aid programs were prepared by combining yellow corn with soybeans and other protein supplements. Storage stability, a critical factor for worldwide shipment, was investigated as a function of processing, formulation, packaging and distribution under various climatic conditions. Processing yellow corn and other components includes dry milling, which may or may not be followed by some form of cooking. Cooking must be carefully controlled to inactivate hydrolytic and oxidative enzymes that could cause deterioration. Overcooking must be avoided because it may also reduce storage stability. Adequate storage stability of corn‐based foods depends upon such other factors as removal of germ or adequate processing of the germ and other protein supplements, use of nonreducing sweeteners and the control of moisture. Storage stability can be predicted from product time‐temperature studies.
POTATO PROTEIN AS PARTIAL REPLACEMENT OF WHEAT FLOUR IN BREAD
Authors: KNORR D.
Published: August 2006

Wheat flour was partially replaced for protein enrichment of breads by a potato protein product (PPP) from potato starch waste effluents. The total crude protein content of the enriched flour ranged from 17.4–27.2%. Different PPP concentrations (5, 15, 20%) were used and the breads baked at 200, 220 and 240°C. After 2–96 hr of storage time deformation of bread pieces, specific loaf volume and moisture loss of the breads were determined. A factorial analysis was used to examine the variables used in this study. Specific loaf volume and deformation were closely correlated and decreased with increasing protein concentration. There was also a decrease of deformation and loaf volume and a pronounced loss of moisture with storage time. Deformation, specific loaf volume and protein concentration were closely related to one factor and moisture, storage time and deformation to another one. Baking temperatures had no influence on the results in the system used.
DRUM DRYING FOR THE IMPROVED PRODUCTION OF INSTANT TORTILLA FLOUR
Authors: MOLINA M. R. , LETONA M. , BRESSANI R.
Published: August 2006

The present industrial production of tortilla flour is virtually an extrapolation of the home process, involving a cooking and drying operation as the main energy expenditures and costs. The possibility of preparing an acceptable instant tortilla flour, by means of other technologies, was therefore explored. Whole raw corn flour was mixed with water (ratio of 3:1) and lime (0.3% of the corn flour weight). This dough was then passed through a double‐drum drier. With a drum opening of 0.003 in. (7.62 × 10−3cm), it was found that the use of an internal pressure of either 15, 20 or 25 psig (93, 99 and 104°C surface temperature, respectively) at 2, 3 or 4 rpm, produced an instant tortilla flour with physicochemical and organoleptic characteristics identical (P < 0.05) to those of the reference sample prepared by hand. In contrast, commercial samples of a similar product proved to be different (P < 0.05) from the standard and from the product obtained with the drum drier, both from the physicochemical and organoleptic standpoints. Economically, the new process indicated that it was not only feasible, but that it also can allow for the supplementation of tortilla at the industrial level.
STORAGE OF COOKED RICE
Authors: MITSUDA HISATERU , NAKAJIMA KENJI
Published: August 2006

A desirable method which ensures the long storage of cooked rice was studied using texturometer and gas measurements. Polished rice was immersed in 0.5% acetic acid for 10 min, then cooked in the same solution. The cooked rice was made into discs and kept in air‐tight film bags at 30°C for about half a month. These discs had good textural characteristics even after the long storage period. Discs which were also prepared by adding a small volume of acetic acid (4.2%) to the cooked rice after the initial treatment, these exhibited better textural qualities after storage. These treatments considerably inhibited browning and retrogradation of the starch as well as inhibiting the growth of bacteria and fungi during storage.
EXTENDING SHELF‐LIFE OF FRESH SOYBEAN CURDS BY IN‐PACKAGE MICROWAVE TREATMENTS
Authors: WU M. T. , SALUNKHE D. K.
Published: August 2006

Soybean curds are very perishable. The shelf‐life of fresh soybean curds varied with storage temperatures. In‐package microwave heating treatment of fresh soybean curds effectively extended shelf‐life. Storage at 4.5°C, soybean curds pretreated with microwave heating to 65°, 80° and 95°C have shelf‐life of 16, 21 and 27 days, respectively, compared to 7 days in control. Decrease in pH, increase in titratable acidity, and viable counts in the soaking water accompanied decreases in quality of soybean curds.
EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERS
Authors: FLEMING H. P. , THOMPSON R. L. , BELL T. A. , MONROE R. J.
Published: August 2006

The effect of brine depth on the quality of brined pickling cucumbers was determined. Brines were maintained at specific and uniform concentrations of dissolved CO2 with either CO2, 68% CO2 in N2, or N2 bubbled through the brines. The extent of bloater damage (hollow cucumbers) varied directly with CO2 concentration and inversely with brine depth. Also, the rate at which cucumbers acquired a cured appearance increased with brine depth. Tests showed that brine depth affected bloater formation by its influence on three variables: CO2 concentration, hydrostatic pressure and buoyancy pressure. In nonpurged fermentations, CO2 retention increased with brine depth. Hydrostatic pressure, which increases with brine depth, caused resistance to bloater formation. Damage caused by buoyancy pressure was greater in freshly brined cucumbers near the top than in lower sections of the tanks. Bloater damage in natural, unpurged fermentations varied because of differences in the combined effects of the three depth‐related variables cited above. The study suggested that brine‐stock quality would be improved if cucumbers were brined in tanks deeper than those presently used; however, CO2 would have to be removed from the brine and buoyancy pressure would have to be properly distributed.
RECOVERY OF LACTOSE FROM AQUEOUS SOLUTIONS: PRECIPITATION IN THE PRESENCE OF CALCIUM HYDROXIDE AND AMMONIUM CHLORIDE ADDITIONS
Authors: OLANO AGUSTIN , NICKERSON T. A. , BERNHARD R. A.
Published: August 2006

The use of calcium hydroxide instead of calcium oxide for recovery of lactose from solutions was studied. With lactose concentrations of less than 10%, recovery was unsatisfactory. Addition of NH4Cl increases the solubility of calcium hydroxide, and at an adequate concentration of NH4Cl it is possible to solubilize part of the Ca(OH)2 without decreasing the amount of lactose in the precipitate. Then, NaOH addition improved lactose recovery markedly, precipitating more than 90% of total lactose. Acetone addition also proved effective.