bluuebunny/crossref_metadata_2025 huggingface dataset:
PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON‐CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON
Authors: BERRY B. W. , CROSS H. R. , SMITH G. C.
Published: May 2007

By extruding alternating layers of chopped lean and fat tissue, bacon‐chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork‐bacon‐CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon‐CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon‐CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.
THE EFFECT OF FAT LEVEL AND TRIM INCORPORATION ON THE ATTRIBUTES OF RESTRUCTURED BEEF ROASTS FROM U.S. UTILITY CHUCKS1
Authors: LAMKEY J.W. , LANTIQUA R.C. , JOHNSON D.D. , WEST R.L.
Published: May 2007

Boneless chucks from U.S. Utility beef carcasses were incorporated in restructured beef roasts to evaluate physical properties influenced by the incorporation of trimmings obtained from heavy connective tissue. Muscles were boned, trimmed and ground through a kidney‐shaped plate. Trimmings (20% of the boneless weight) and fat fractions were comminuted through a microcut emulsifier and formulated into restructured roasts containing 10 or 15% fat with 0, 50 or 100% connective tissue trim incorporation at a constant 30% of the formulation by the addition of lean. Treatments were replicated 3 times. Oxidative rancidity decreased (P < 0.05) with the incorporation of trimmings. Shear values indicated that less force (P < 0.05) was required to shear roasts formulated to 10% fat than those with 15% fat. Tensile strength and amount of work to pull particles apart were higher (P < 0.05) for the samples with 10% fat. The tangent modulus was higher (P < 0.05) for the 15% fat product.
SALT SUBSTITUTES IN RESTRUCTURED HAM
Authors: ARGANOSA G.C. , MARRIOTT N.G.
Published: May 2007

Potassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were incorporated to individually substitute 50% of the ionic strength of the sodium chloride in restructured ham. The calcium chloride, magnesium chloride and magnesium sulfate treatments resulted in significantly lower cook yields while those samples with calcium chloride exhibited significantly higher thiobarbituric acid (TBA) values compared to the four other treatments. The calcium chloride and magnesium sulfate treatments produced hams that had significantly different “L”, “a”, and “b” values compared with the control. The total lipid and cholesterol contents of the various treatments were not significantly different.
EFFECTS OF NITRITE AND SULFANILAMIDE ON THE 2‐THIOBARBITURIC ACID (TBA) VALUES IN AQUEOUS MODEL AND CURED MEAT SYSTEMS
Authors: SHAHIDI F. , PEGG R.B. , HARRIS R.
Published: May 2007

The absorbance of the 2‐thiobarbituric acid‐malonaldehyde (TBA‐MA) complex at 532 nm for aqueous model systems and cured meats were measured. Addition of sulfanilamide played a beneficial role in evaluating the oxidative state of cured meats, prepared with the addition of ≧ 100 ppm NaNO2, in that it prevented the underestimation of the TBA values. However, in the absence of nitrite, sulfanilamide may interact with malonaldehyde to produce a 1‐amino‐3‐iminopropene derivative. Fluorescence spectroscopic studies showed an excitation maximum at 395 nm and an emission maximum at 460 nm for the adduct of malonaldehyde and sulfanilamide. Therefore, the TBA test for the evaluation of the oxidative state of cured meats may only be used when the content of nitrite in the cure or final product is known.
IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS
Authors: SHACKELFORD S.D. , MORGAN J.B. , CROSS H.R. , SAVELL J.W.
Published: May 2007

Threshold Warner‐Bratzler shear (WBS) values were determined by regression analysis of WBS force values and trained sensory panel overall tenderness ratings of beef top loin steaks from A‐ and B‐maturity carcasses (n = 678). Guidelines for retail and foodservice beef were based on 50 and 68% confidence levels, respectively, for overall tenderness ratings of “slightly tender.” Due to the extreme variation in tenderness that exists in the current U.S. beef population, more stringent confidence levels were not practical. Threshold WBS values for retail and foodservice beef were 4.6 and 3.9 kg, respectively. When these values were tested against the population of beef in the National Consumer Retail Beef Study, the 4.6 kg value was 88.6% accurate at determining whether or not a steak would be rated less than “slightly tender”by consumers.
DEGRADATION OF PROTEOGLYCANS IN THE SKELETAL MUSCLE OF PACIFIC ROCKFISH (SEBASTES SP.) DURING ICE STORAGE
Authors: KIM KEUNSUNG , HAARD NORMAN F.
Published: May 2007

Soluble collagen, proteoglycans and two lysosomal enzymes known to degrade proteoglycans were studied during ice storage of skeletal muscle from Pacific rockfish. The solubility of muscle collagen progressively increased during storage in ice for 7 days. Proteoglycans isolated from prerigor muscle by extraction with guanidine HCl and density gradient ultracentrifugation contained only 43 μg hexuronic acid/100 g of wet tissue. The sulfated glycosaminoglycans portion of proteoglycans were isolated by trypsin digestion of an extract from muscle acetone powder and contained 58 μg hexuronic acid/20 g of acetone‐dried muscle tissue. Sulfated glycosaminoglycans had several components which separated by sodium dodecylsulfate polyacrylamide gel electrophoresis. Electrophoresis of sulfated glycosaminoglycans from stored rockfish revealed disappearance/decrease of specific zones after 5 days at 0C. The degradation of proteoglycans occurs in postmortem fish muscle and this may contribute to the destabilization of the extracellular matrix and texture softening during postharvest storage of fish.
COOKING EFFECTS ON TITIN IN FRESH AND PROCESSED BEEF PRODUCTS
Authors: FRITZ JEFFERY D. , DIETRICH LAURA J. , GREASER MARION L.
Published: May 2007

Fresh bovine longissimus thoracis muscle samples, heated at 73C for 0, 5, 15, 30, 45, 60, 90 and 120 min, were subjected to sodium dodecyl sulfate polyacrylamide gel electrophoresis and western blot analysis. Titin was both aggregated into large protein masses and degraded into smaller fragments (two apparently independent processes) in fresh muscle samples heated 15 min or more at 73C. Samples removed at various points during the manufacture of a tumbled cured beef product were also subjected to electrophoresis and western blot analysis. Titin was primarily degraded into smaller polypeptide fragments during the manufacture of this product with no large titin aggregates observed. Commercially manufactured meat products, when examined by these techniques, contained both titin aggregates and degradation products. These results suggest that titin can be aggregated into large protein masses and degraded into smaller polypeptide fragments during the heating of fresh or processed meat products.
ELECTRON‐BEAM IRRADIATION: EFFECT OF SURFACE DOSE VARIATION ON ANALYTICAL VALUES AND SHELF‐LIFE OF CHICKEN1
Authors: HEATH J.L. , OWENS S.L. , HANNAH K.W.
Published: May 2007

Thighs and breast muscle pieces from broiler chickens were used to determine the effect of radiation dose variation from an electron‐beam accelerator on uniformity of microbial numbers, yield, shear force, and TBA values. Irradiation increased (P < 0.05) TBA values, thigh cooking loss, and shelf‐life of refrigerated (.5 and 2C) chicken. Irradiation was not uniform (P< 0.05) under the 122 cm scan chamber, and this lack of uniformity could result in non‐compliance with FDA approved limits. Thighs received a more uniform surface dose than breasts. Surface dose variation decreased uniformity of thigh muscle TBA values, cooking loss, and number of aerobic microorganisms. Irradiation increased uniformity of skin TBA values, storage loss, and shear values. Storage of irradiated samples increased uniformity of skin TBA values and aerobic microorganisms and decreased uniformity of thigh TBA values.
MODIFIED‐ATMOSPHERE PACKAGING OF BONE‐IN PORK LOINS
Authors: WARREN K.E. , HUNT M.C. , MARKSBERRY C.L. , SÖRHEIM O. , KROPF D.H. , JOHNSON D.E. , WINDISCH M.J.
Published: May 2007

Paired bone‐in pork loins (n = 110 pairs) trimmed to 3.2 and 6.4 mm subcutaneous fat were placed five per box in modified‐atmosphere packages (MAP) and stored for up to 19 days at 1°C. Using commercial conditions and a single flush of 0.61 1/kg of meat of carbon dioxide (CO2), the resulting CO2 concentration was 78.5%, which then decreased to 55.1% (day 3) and 41% (day 19). Oxygen, 3.1% initially, increased to 7.2% (day 3), decreased to 3% (day 15), then increased to 7.1%. Although microbial counts increased from 3 to 19 days, those through 9 days of MAP (331 CFU/cm2) were lower than prior to MAP (653 CFU/cm2). Longer storage increased (P < 0.05) loin weight loss; off‐odor; and discoloration of the blade and sirloin lean, subcutaneous fat, and bone surface. Off‐odor intensity and microbial levels were acceptable at day 19, thus discoloration was the limiting factor in loin shelf‐life and retail chop display color stability.
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN
Authors: JONES D.K. , SAVELL J.W. , CROSS H.R.
Published: May 2007

Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (B) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. The 0.0 cm and 0.6 cm, cooked treatments were prepared by appropriate cookery methods, and the separable lean and separable fat were analyzed for chemical fat and moisture content. Regression analyses were used to predict values for the percentage chemical fat and moisture content at each treatment as influenced by marbling and USDA yield grade. Retail cuts that were braised had the lowest (P < 0.05) predicted moisture content of the separable lean, while roasted cuts had the highest (P< 0.05) predicted percentage moisture content of the lean. Trimming retail cuts to 0.0 cm external fat before cooking decreased the predicted percentage chemical fat of the lean as compared to retail cuts trimmed to 0.6 cm before cooking.
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEAN
Authors: JONES O. K. , SAVELL J. W. , CROSS H. R.
Published: May 2007

Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (b) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. The separable lean was analyzed for chemical fat. Regression analyses were used to predict percentage cooking yields and fat retention of the separable lean. Generally, cooking yield was not influenced by USDA grade, but retail cuts cooked with 0.6 cm external fat usually had numerically higher predicted values for cooking yield than cuts trimmed to 0.0 cm before cooking. Braising of thin (< 2.5 cm thick), single‐muscle retail cuts decreased the predicted percentage of chemical fat retention of the separable lean. Trimming of retail cuts to 0.0 cm external fat before cooking decreased (compared to the 0.6 cm cuts) the predicted percentage of chemical fat retention of the separable lean as compared to cuts that were trimmed to 0.6 cm.
IDENTIFICATION OF INSOLUBLE TRANSPARENT CRYSTALS ISOLATED FROM HOME‐CANNED BEEF1
Authors: SEBRANEK J.G. , RUST R.E. , NUSBAUM R.P. , SCHLORHOLTZ S.M.
Published: May 2007

Investigation of a problem involving hard, transparent crystals in home‐canned beef showed these crystals to be insoluble in water and variable in size, with some as large as 1 mm × 1 mm × 5 mm. X‐ray diffraction analysis and energy dispersive x‐ray spectroscopy were used to identify the crystals as ammonium magnesium phosphate hydrate or struvite. The meat pH was determined to be 7.1, indicating that a very limited postmortem glycolysis occurred. Crystals were reproduced in the laboratory in beef with pH above 6.5 and magnesium levels above 100 mg/L.
A RESEARCH NOTE: COMPARISON OF CARCASS CHARACTERISTICS AND ACCEPTABILITY OF ANGUS AND ROMO SINUANO × ANGUS CATTLE12
Authors: CLARKE A.D. , VOGT D. , CHUANG J.T. , ROURKE T.J. , MURPHY C. , TEWOLDE A. , CRAWFORD R. J.
Published: May 2007

Carcasses from 18 Angus and 16 Romo Sinuano × Angus cattle were evaluated for differences in selected carcass characteristics. Breed had no effect (P > 0.10) on hot carcass weight or m. longissimus thoracis area. Romo Sinuano × Angus heifers had more marbling and a higher quality grade than Romo Sinuano × Angus steers (P < 0.05). Extractable fat of ribeye steaks averaged 2.5% and cholesterol values were 56.2 mg/100 g. Shear force measures were unaffected (P > 0.05) by breed type or sex of animal. No difference (P > 0.10) in the acceptability of ribeye steaks from Angus or Romo Sinuano × Angus steers (chisquare value = 1.82) was found. These results indicate that carcass, ribeye steak and acceptability traits of the two breed groups were similar.
TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS1
Authors: de LOPEZ G. GADEA , HAND L.W.
Published: May 2007

The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature‐fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P > 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences.
SURFACE MORPHOLOGY OF TUMBLED CURED BEEF
Authors: MOZDZIAK PAUL E. , CASSENS ROBERT G.
Published: May 2007

Samples from bovine semimembranosus were injected to contain (1) 2.5% salt, 0.5% sodium tripolyphosphate (STPP), 156ppm sodium nitrite and 550 ppm ascorbic acid or (2) 156 ppm sodium nitrite and 550 ppm ascorbic acid. The product was then subjected to tumbling and heat processing. Treatment (1) produced a layer of coagulated protein on the surface of the meat and a layer of flattened fibers under the protein layer. Treatment (2) had a layer of protein, but exhibited less fiber flattening. Samples of treatment (1), but which were not tumbled, had neither a layer of protein nor flattened fibers. Measurement of water vapor loss from the meat surface revealed that there was no difference between tumbled and nontumbled treatments.
CHARACTERISTICS OF LOW‐FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE
Authors: EILERT SCOTT J. , BLACKMER DOREEN S. , MANDIGO ROGER W. , CALKINS CHRIS R.
Published: May 2007

A 3 fat level (8%, 16% and 24%, finished weight basis) × 5 modified connective tissue level (0%, 10%, 20%, 30% and 40%, meat block basis) complete factorial design was employed to characterize frankfurters manufactured with modified beef connective tissue (MCT). Thermal processing yields improved 2–3% with the addition of 20% or more MCT. Level of MCT did not affect average consumer cook yields. Kramer Shear parameters were higher with higher levels of MCT. Frankfurter cohesiveness declined with an increase in MCT. A consumer panel found low‐fat frankfurters to be less desirable in almost all traits than high fat products. Frankfurters with 10–20% MCT were as desirable as controls (0% MCT). Frankfurter external and internal color was lighter as level of MCT increased. Frankfurters with MCT were rated as desirable by a consumer sensory panel, and had color and yields similar to higher fat products.
EFFECT OF NITRITE ON THE FUNCTIONALITY AND STABILITY OF HOT‐ AND COLD‐BONED PORK PREBLENDS1
Authors: GARIÉPY CLAUDE , DELAQUIS PASCAL J. , ROBERTSON MICHEL , LEBLANC CLAUDE
Published: May 2007

The functional characteristics of hot‐boned (HB) and cold‐boned (CB) pork preblends containing 0% NaCl, 2% NaCl or 2% NaCl + 200 ppm nitrite were analysed using a split‐plot design. Parameters measured included pH, salt‐soluble protein (SSP), emulsion capacities (EC), thermal emulsion stabilities (TES), residual nitrite and TBA values. Addition of NaCl to HB preblends led to higher pH values which increased SSP and improved the TES of the batters. The effect of NaCl was less pronounced on the functionality of CB preblends but was more detrimental to their oxidative stabilities as determined by TBA values. Addition of nitrite was effective in reducing this pro‐oxidative effect of NaCl in both HB and CB preblends but had different effects on their respective functionalities. In salted HB preblends, nitrite increased the amount of SSP but the other functional properties measured were not significantly affected. In contrast, the addition of nitrite to salted CB preblends did not influence the extraction of proteins, but significantly increased their cooking losses. This observation suggests that nitrite‐extracted‐proteins from HB preblends had some retention properties in the cooked batter.
DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOW‐FAT, PRECOOKED GROUND BEEF PATTIES
Authors: LIN K.W. , KEETON J.T.
Published: May 2007

Low‐fat (10%) beef patties varying in particle size, C (Comitrol7® flaked), CG (mixture of flaked and ground) and G (coarse‐ground) were precooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured and less juicy than other treatments. All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields; however, it also showed surface “puffing” and an internal air pocket after microwave reheating which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits. For optimum yield and textural properties, low‐fat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol®‐grinding (CG) combination.
HOT‐FAT TRIMMING OF PORK CARCASSES TO REDUCE PALE, SOFT AND EXUDATIVE PORK
Authors: FREDERICK T.L. , MILLER M.F. , JONES D.K. , MEADE M.K. , RAMSEY C.B.
Published: May 2007

Eighty market hogs were allotted to stressed and unstressed treatment groups, and one side of each carcass was conventionally chilled while the counterparts were hot‐fat trimmed to 6.4 mm immediately postmortem. Temperature and pH declines were monitored after slaughter. At 2 h postmortem, internal ham temperatures from the hot‐fat trimmed carcasses were about 3C lower (P < 0.05) than the control sides in both the stressed and unstressed groups but, no differences were found after 4 h. Muscle from stressed carcasses had a lower pH at 2 and 4 h postmortem with no differences after 4 h. Purge loss from vacuum packaged loins was evaluated after 7 and 14 days of storage. Hot‐fat trimming reduced the incidence of PSE by 50%. The stressed carcasses had a 20% higher incidence of PSE. These results indicate that PSE can be reduced by decreasing muscle temperatures immediately postmortem through hot‐fat trimming.
COMPOSITION OF DEHYDRATED PROTEIN EXTRACTS FROM POULTRY BONE RESIDUE
Authors: OPIACHA J.O. , MAST M.G. , MacNEIL J.H.
Published: May 2007

The composition of protein extracted from poultry bone residue by an alkali solution (pH 10 ± 0.05) and recovered by freeze‐drying was determined. The dried extract contained approximately 60% protein. Calcium, phosphorus, magnesium, zinc, and lead were not substantially extracted from the bone residue; however, iron, copper, sodium, and potassium were concentrated by the process. SDS‐PAGE patterns of the extracts were similar to poultry muscle tissue. The predominant amino acids in the extract were glutamic acid, aspartic acid, glycine, leucine, and lysine. Hydroxyproline was detected in the extract indicating the presence of collagenous material. The major fatty acids in the extract were oleic (38.7%), palmitic (23.1%), linoleic (15.3%), stearic (7.0%), and palmitoleic (6.77%) acid.
DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS
Authors: McCOOK LINDA S. , MILLER R.K. , HARRIS K.B. , SAVELL J.W.
Published: May 2007

Currently, retailers are required to conduct semi‐annual or annual analyses of their labeled products under the USDA's Nutritional Labeling Verification procedures. The following study analyzed pork retail cuts that were trimmed to 0.0 cm or 0.64 cm external fat remaining. Lipid content was analyzed to determine the cuts that met “lean” (<10% total fat) and “extra‐lean” (<5% total fat) specifications. The tenderloin, inside ham steak, and inside ham roast trimmed to 0.0 cm external fat remaining met the requirements for “extra‐lean” labeling. The loin chop, loin roast, tip steak and tip roast trimmed to 0.0 cm external fat remaining, and the inside ham steak and inside ham roast trimmed to 0.64 cm external fat remaining, met the specifications for “lean” labeling.
NONMEAT BINDERS FOR USE IN COOK‐IN‐BAG AND SMOKED HAM
Authors: MILLS E.W.
Published: May 2007

USDA approved nonmeat binders were evaluated in boneless smoked and cook‐in‐bag hams. These samples were formulated to contain 38% (finished weight) of the following added ingredients: water, salt, sugar, polyphosphate, sodium erythorbate, sodium nitrite and nonmeat binder [food starch‐modified (2%), sodium caseinate (2%), isolated soy protein (2%), or carrageenan (1.5%)]. All binders increased cook yield (P < 0.05) for cook‐in‐bag hams with carrageenan having the largest increase. Only sodium caseinate gave a significant increase in cook yield for smoked hams. Sodium caseinate and carrageenan effectively reduced purge in vacuum packaged ham slices. Shear force of ham cores was reduced by all of the binders except food starch‐modified. No differences in tenderness, juiciness and texture were observed. Use of isolated soy protein resulted in reduced flavor and overall opinion scores for cook‐in‐bag hams. These results suggest that nonmeat binders can be used to improve cook yield and reduce fluid purge in cook‐in‐bag ham.
DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS1,2
Authors: DUNLAVY K.A. , LAMKEY J.W.
Published: May 2007

To determine the effect of added dextrose and cooking temperature on the development of warmed‐over flavor (WOF) and thiobarbituric acid reactive substances (TBARS), beef top round roasts were injected with a basic brine solution containing salt and sodium tripolyphosphate along with 0, 1 or 2% dextrose. The roasts were cooked in an oven temperature of 121C or 191C and stored for 4 weeks. Roasts cooked at the faster rate, without the addition of dextrose, showed TBARS values to be higher (P < 0.05) than those cooked at a slower rate. However, the addition of dextrose to roasts cooked at the faster rate reduced (P < 0.05) TBARS values. When 2% dextrose was added to roasts cooked at the slower rate, an increase (P < 0.05) in TBARS was observed. The addition of dextrose to beef top round roasts can reduce TBARS values when the roasts are cooked at relatively high temperatures, but may cause an increase in TBARS values when cooked at slower rates of heating.
A RE‐EXAMINATION OF MUSCLE PROTEIN SOLUBILITY
Authors: HULTIN H.O. , FENG Y. , STANLEY D.W.
Published: May 2007

Muscle proteins are conveniently characterized by their solubility properties. Sarcoplasmic proteins are defined as those soluble when muscle is extracted with water or solutions of low ionic strength, i.e., physiological or less. Myofibrillar proteins are generally thought to be soluble at elevated ionic strengths (> 0.3). Close examination of the extractability and solubility properties of these two groups of proteins, indicates that their solubility properties are not as different as is generally believed. With both groups of proteins, distinctions must be made between extractability and solubility. Our research results have revealed that the proteins of eight different white muscles are essentially completely soluble in solutions of physiological ionic strength or less and neutral pH. Six of these muscles were from white fleshed fish, and one each was from a fatty fish and chicken breast muscle. There were differences among the muscles of the various species. In mackerel and chicken breast muscle, it appeared that certain proteins had to be removed before the remaining myofibrillar proteins could be solubilized in water.
CHANGES IN FLAVOR ATTRIBUTES DURING RIPENING OF FERMENTED SAUSAGES
Authors: RAMÍREZ J. , GUERRERO I. , PONCE E. , PRADO A.
Published: May 2007

Production of flavor‐related compounds (amines and short‐chain fatty acids) was followed throughout the ripening of a fermented sausage, and related to populations of two spoilage microorganisms (pseudomonds and Brochothrix thermosphacta) and lactic acid bacteria (LAB). Changes in pH, acidity, degree of oxidation and water activity were observed. Although spoilage microorganisms were present through ripening to 30 days, no off‐odor was detected. The antibacterial activity of LAB, including Lactobacillus plantarum, was caused by a lower pH, as well as lactic acid, bacteriophage, and bacteriocin‐like compounds synthesized by the strain. The concentration of short‐chain fatty acids, mainly acetic acid, increased toward the end of the study time as a consequence of microbial metabolism. Putrescine and cadaverine, produced by Bacillaceae, increased during the first six days of storage, remaining constant through 30 days of ripening. Tyramine, a metabolic product of lactic acid baceria decreased after 24 days of storage.
MUSCLE FIBER TYPES OF LEG MUSCLES FROM BROILER CHICKENS IN RELATION TO AGE AND SEX1
Authors: CHIANG W. , SOLOMON M.B. , KOTULA K.L.
Published: May 2007

Changes in muscle fiber types in relation to chronological age (2, 4, 6, and 8 weeks) and sex (male versus female) from selected leg muscles of broiler chickens were characterized. Five muscles were sampled from different anatomical locations along the leg of each bird. Muscle fiber area increased (P < 0.05) in size as the chickens became older. However, the rate of area enlargement decreased with age. Muscle fiber area enlargement affected the distribution of muscle fibers, which may have been due in part to the counting template used in this study. The sex of the chickens had little influence (P > 0.05) on either the proportion of muscle fiber types or area of muscle fibers. ‘Giant fibers’were found in muscles with a high proportion of αW fibers. These data characterize the relationship of muscle fiber types in relation to muscle function, chronological age and sex.
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR
Authors: PARK J.W.
Published: May 2007

Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8‐10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat‐tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%.
QUALITY OF RESTRUCTURED PORK ROASTS AS INFLUENCED BY SALT, PHOSPHATE AND ROASTING ENVIRONMENT
Authors: HAMOUZ F.L. , MANDIGO R.W. , CALKINS C.R.
Published: May 2007

A split plot design was used to evaluate the effect of 3 salt (0.0, 0.5, 1.0%), 3 phosphate (0.0, 0.25, 0.5%) levels and 2 roasting environments (moist, dry) on the quality of restructured pork roasts. Emulsion stability, yield (cooked or sliced), Instron adhesion (bind), pH, water holding capacity, proximate composition and color measurements were obtained. Increasing salt or phosphate level increased emulsion stability and cooked yield. Increasing salt level and the addition of phosphate decreased expressible moisture and increased slice count and moisture content. Increased levels of salt decreased protein content, while increasing phosphate, increased pH and redness in the cooked slices. Salt and phosphate reacted synergistically to increase slice yield and adhesion bind. Roasts cooked in a moist environment were lower in pH, were darker in color and required less time to cook. Restructured pork roast quality was enhanced when salt and phosphate were included in the formulation.
INFLUENCE OF HEATING END‐POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT ‐ A REVIEW
Authors: ANG C.Y.W. , LIU F.
Published: May 2007

During heating of muscle foods, numerous volatile flavor components are generated. Both the identity and quantity of these volatiles are influenced by cooking end‐point temperature (EPT) and post‐cooking storage. Methods for assessing flavor volatiles include sensory tests and gas chromatographic (GC) methods. Static headspace GC techniques either with a packed or capillary column have been used to determine the volatiles individually and they are simpler in operation compared to sensory tests. High correlations between EPTs and several compounds in heated chicken breast and leg meat patties have been obtained. Samples prepared in model systems are more uniform in EPTs as compared to processed products. Good resolution and reproducibility in the analysis of volatiles from chicken meat have been reported by using a dynamic headspace‐capillary column approach. More than one half of all compounds increased linearly or quadratically as EPT increased. Controlling the heating EPT is important in ensuring the quality and stability of precooked poultry.
CHARACTERISTICS OF LOW‐FAT, HIGH ADDED‐WATER FRANKFURTERS MANUFACTURED WITH PREBLENDS OF CONNECTIVE TISSUE AND ALKALINE PHOSPHATE4
Authors: CALHOUN C.M. , EILERT S.J. , MANDIGO R.W.
Published: May 2007

Frankfurters were formulated at 30% fat/10% added water (AW) or 10% fat/25% AW, and manufactured according to one of three modified connective tissue (MCT) treatment methods: no phosphate, no modified connective tissue (CONT); sodium tripolyphosphate (STP) and MCT added separately (PCT); MCT preblended with STP (PB). Preblending did not affect smokehouse yield, purge loss, collagen values, hardness, cohesiveness or springiness. Emulsion stability fluid and gel loss increased (P<0.01) due to preblending versus separate addition of MCT and STP. The magnitude of color differences between treatments was greater within the 30% fat/10% AW formulations than the 10% fat/25% AW formulas. The PCT treatments were lighter and less red than CONT and preblending intensified these problems. Cured color intensity was reduced when STP and MCT were added, regardless of preblending, but improved during storage. Preblending MCT and STP is not beneficial. However, separate addition of these ingredients, which would allow utilization of MCT, may be feasible after addressing color issues.
IONIC INTERACTIONS IN ALGIN/CALCIUM/ MYOFIBRILLAR PROTEIN GELS
Authors: ROURKE THOMAS J. , CLARKE ANDREW D. , BAILEY MILTON E. , HEDRICK HAROLD B.
Published: May 2007

Algin/calcium/myofibrillar protein gel interactions were investigated by modifying protein basic amino acids to an unreactive state and evaluating Instron texture profile (TP) of gels. Gels analyzed were: 1% algin and 0.075% CaCl2; 1% algin, 0.075% CaCl2 and 1.5% porcine myofibrillar protein (A/C/P); and A/C/P with lysine, histidine or arginine modified. The modification of amino acids reduced (P<0.05) gel TP parameters of hardness, hardness 2, gumminess and chewiness. Similar TP data for protein modified gels indicated that each basic amino acid was involved in algin/protein gelation. Results provided evidence that ionic bonds between protein basic amino acids and algin carboxylate groups may be important for algin/myofibrillar protein gelation.
EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERS
Authors: BLOUKAS J.G. , PANERAS E.D. , PAPADIMA S.
Published: May 2007

Three types of carrageenan (K, I, K+I) × 4 levels (0, 0.25, 0.5 and 1.0%) were evaluated with a complete factorial design to characterize the effect of carrageenans on processing and quality characteristics of low‐fat frankfurters (9% fat, 13% protein). l‐Carrageenan at 0.5–1.0% level appeared to be more beneficial for the production of low‐fat frankfurters. It reduced (P<0.05) the hardness of the skin and contributed to a softer (P<0.05) product and higher overall acceptability. Low‐fat frankfurters (9% fat) manufactured with I‐carrageenan (IC) or in combination with finely ground toasted bread (TB), isolated soy protein (ISP) and pork skin (PSK), were compared to high‐fat (27% fat, 11% protein) and to low‐fat (9% fat, 13% protein) control frankfurters prepared with 3.5% potato starch (PS), as well as with commercial frankfurters (25% fat, 11.6% protein, 4.5% starch). Frankfurters with IC had higher (P<0.05) moisture, softer (P<0.05) skin and the highest (P<0.05) separation of gelatin. However, textural properties and overall acceptability were similar (P>0.05) to commercial and high‐fat control frankfurters. Addition of TB had no significant effect. Use of ISP and PSK improved (P<0.05) the water‐binding capacity but negatively affected the overall acceptability of frankfurters.
CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS1
Authors: HUANG C.Y. , MIKEL W.B. , JONES W.R.
Published: May 2007

Carrageenan (0 and 1 %) was incorporated into cured restructured hams produced from normal or pale, soft and exudative (PSE) hams and the products were evaluated for sensory and processing attributes. Carrageenan increased (P<0.05) moisture and decreased protein content in normal hams. Similar changes occurred in PSE hams but were not significant (P>0.05). Carrageenan increased (P<0.05) yields in normal hams but not in PSE hams. Water holding capacities were increased (P<0.05) in both normal and PSE hams through the addition of carrageenan with greater increases occurring in normal hams. Shear force values were not affected (P>0.05) by meat type or carrageenan level. Normal hams with carrageenan had higher (P<0.05) juiciness, tenderness, cohesiveness, and overall acceptability scores than normal control hams. Carrageenan increased (P<0.05) texture and overall acceptability scores in PSE hams. PSE hams containing carrageenan were equivalent in yield and overall acceptability to normal hams. Carrageenan improved the overall quality of products from both meat types when compared to control products.
TWIN SCREW EXTRUSION OF PINK SALMON MUSCLE: EFFECT OF MIXING ELEMENTS AND FEED COMPOSITION
Authors: GAUTAM A. , CHOUDHURY G.S. , GOGOI B.K.
Published: May 2007

The effects of type of mixing element in the screw configuration and feed composition on specific mechanical energy input and product attributes during twin‐screw extrusion were investigated. The mixing elements studied were kneading, reverse screw and combination of kneading and reverse screw elements. The feed composition was changed by altering the ratio of rice flour to pink salmon muscle. Incorporation of mixing elements increased the specific mechanical energy, and water solubility index; but decreased apparent density and Warner‐Bratzler shear stress. Expansion ratio was maximum with kneading elements. However, reverse screw and combination produced extrudates with lesser expansion than that obtained using conveying screws with no mixing element. Increasing the fish solids content in the feed decreased specific mechanical energy, expansion ratio, and water solubility index; but increased the shear stress and apparent density. The shear stress for 0% and 30% fish solids blends were not affected in the expansion ratio range of 3 to 10. Water solubility index and shear stress were linearly related to specific mechanical energy and apparent density respectively.
PROPERTIES OF DRY‐CURED HAM: TEMPERATURE AND pH INFLUENCE DURING SALTING STAGE
Authors: PÉREZ‐ALVAREZ J.A. , FERNÁNDEZ‐LÓPEZ J. , GAGO‐GAGO M.A. , RUÍZ‐PELUFFO C. , ROSMINI M. , PAGÁN‐MORENO MJ. , LÓPEZ‐SANTOVEÑA F. , ARANDA‐CATALÁ V.
Published: May 2007

The influence of pH and temperature upon color properties, during the salting stage of 11 days for the dry‐cured ham process was studied. Semimembranosus, Semitendinosus and Biceps femoris muscles were studied and each muscle was divided in three sections (outer, middle and inner). The parameters under study were: moisture, salt concentration, residual nitrite level, CIELAB and reflectance ratio (R650/R570). Neither temperature nor pH affected any parameter analyzed (P>0.05). Only Semimembranosus (and its outer zone) showed differences (P < 0.05) for moisture and salt concentration. A concentration gradient between muscles and Semimembranosus zones was found for residual nitrite level. Lightness, yellowness and chroma showed differences (P<0.01) for Semimembranosus muscle and its outer zone. Redness and reflectance ratio R650/R570 were not different (P>0.05) between muscles and zones. Only the Semimembranosus muscle was different (P<0.01) for hue. Semimembranosus and Biceps femoris zones were different (P<0.01 and P<0.05 respectively) for this parameter.
PSE‐LIKE SYNDROME IN BREAST MUSCLE OF DOMESTIC TURKEYS: A REVIEW
Authors: SOSNICKI A.A. , GREASER M.L. , PIETRZAK M. , POSPIECH E. , SANTE V.
Published: May 2007

There are several similarities between the development of pale, soft, exudative (PSE) meat in breast muscle (Pectoralis supeficialis) of domestic turkeys, swine longissimus and ham muscles. Although the ultimate cause of the syndrome is not known, it appears that the combination of antemortem stress sensitivity of the domestic turkey and predominantly glycolytic metabolism of the breast muscle, results in accelerated rigor mortis processes. The consequent low pH (<5.8) combined with high breast muscle temperature (>35C), typically causes protein denaturation leading to soft and discolored, PSE meat with reduced protein functionality. Our studies revealed that phosphorylase, a sarcoplasmic enzyme, becomes denatured and tightly associated with the myofibrils in PSE turkey breast
EFFECT OF SUPERCRITICAL CO2 EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (Scomber scombrus) PROTEINS
Authors: TEMELLI F. , LeBLANC E. , FU L. , TURCHINSKY N.J.
Published: May 2007

Protein residue of Atlantic mackerel, an underutilized fish species, was investigated following extraction of oil with supercritical CO2. Spring mackerel was extracted at 35–55C and 34.5–62.1 MPa for 5 h whereas extraction time of 1–6 h was applied to fall mackerel at 35C/34.5 MPa. Water binding potential of fall mackerel proteins increased with extraction time as oil was removed and that for spring mackerel reached a maximum of 2.2 g H2O/g protein at 55C and 62.1 MPa. Sarcoplasmic proteins (SAR) became less soluble with increasing extraction temperature and pressure. This change occurred during the first hour of extraction of fall mackerel. Analysis of the SAR by capillary electrophoresis showed that proteins with a molecular weight of 50–100 kDa decreased, while MW> 100 kDa proteins increased with extraction pressure and time for spring and fall mackerel, respectively, suggesting aggregation of proteins. Supercritical CO2 extraction of lipids from fish muscle shows potential for development of high quality functional proteins.
PRODUCTION OF LOW‐FAT FRANKFURTERS WITH VEGETABLE OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY ACIDS
Authors: PANERAS E.D. , BLOUKAS J.G. , FILIS D.G.
Published: May 2007

Low‐fat frankfurters (10% fat) were produced with vegetable oils following the dietary guidelines for fatty acids as suggested in the currently recommended diet (CRD) by the American Heart Association, the Grundy diet (GD) and the Mediterranean diet (MD). MD‐frankfurters, produced with olive oil (31.82%) and soybean oil (17.51%), had the highest (P<0.05) ratio of monousaturated fatty acids (MUFA)/saturated fatty acids (SFA) minus stearic. CRD‐frankfurters, produced mainly with cottonseed oil (40.70%) and soybean oil (6.90%), had the highest (P<0.05) content of polyunsaturated fatty acids (PUFA). GD‐frankfurters, produced with cottonseed oil (34.04%) and olive oil (15.19%), had the highest (P<0.05) ratio of (C18:2 n‐6)/(C18:3 n‐3). Compared to high‐fat frankfurters (27% all animal fat), low‐fat frankfurters had lower (P<0.05) stearic acid and trans ω‐9 oleic acid, higher (P<0.05) content of total PUFA, higher (P<0.05) ratio of (C18:2+C 18:3)/SFA minus stearic acid, and lower cholesterol content (52.60%‐59.11%), were darker, redder and more yellow, firmer and less juicy, but had similar overall acceptabily.
QUANTITATIVE STUDIES OF PROTEOLYTIC AND LIPOLYTIC BACTERIA IN FROZEN MINCED BEEF AND HAMBURGER
Authors: AHMED A.M. , EL‐RHMAN H.A. ABD , YASSIEN M.A.M. , MARRIOTT N.G.
Published: May 2007

Sixty frozen samples (30 hamburger patties and 30 minced meat) purchased from different retail markets in Ismailia, Egypt were examined for incidence of proteolytic and lipolytic bacteria. Mean values of proteolytic psychrophiles in the examined samples of hamburger and minced meat were 2×105 and 6×104, respectively. Lipolytic psychrophiles in hamburger were 8×105 and 3×105 in minced meat. Proteolytic mesophiles in hamburger and minced meat were 6×105 and 5×104, respectively. Mean values of lipolytic mesophiles were 5×104 for hamburger and 5×103 for minced meat. Proteolytic thermophiles in hamburger and minced meat were 3×103 and 103, respectively. Both proteolytic and lipolytic activities were exhibited by various bacteria that were identified.
FURTHER INVESTIGATIONS ON THE ULTRA‐RAPID CHILLING OF LAMB CARCASSES
Authors: McGEEHIN B. , SHERIDAN J. J. , BUTLER F.
Published: May 2007

Commercial chilling methods of lamb have taken account of the possibility of cold‐shortening and so rapid chilling rates, in the absence of electrical stimulation, have not been used. The effects of three chilling regimens (conventional, intermediate and ultra‐rapid) on lamb carcasses were investigated. Lamb loins from carcasses chilled under ultra‐rapid conditions (‐20C and 1.5 m/s for 3.5H) were as tender as those from carcasses that were chilled under intermediate (‐2C) and conventional conditions (4C). Loins were as tender at 24 h as they were at 5 days of storage. Weight losses in the carcasses were significantly reduced as a result of using ultra‐rapid chilling compared to conventional chilling (0.57% as opposed to 1.48%). The change in pH of carcass loins in all chilling regimens, from 1h postmortem to 4h, was from about 6.5 to 6.0. This rapid glycolysis is discussed in relation to the tenderness of the meat that was produced by all of the chilling regimens. The ultra‐rapid chilling regimen has commercial potential because it produces tender meat with very low evaporative weight losses.
RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE1
Authors: KIM J.‐S. , GODBER J.S. , PRINAYWIWATKUL W.
Published: May 2007

Rice fiber (RF) and rice bran oil (RBO) were added to restructured beef roasts as natural additives. Beef roasts containing either RF or RF/RBO had higher oxidative stability (P<0.05) during storage at 4C than did beef roasts without additives (control). The TBARS values, the saturated fatty acid / unsaturated fatty acid ratio (SFA/UFA), and the 7‐ketocholesterol content of beef roasts with RF and RF/RBO were lower (P<0.05) than those of controls during storage (0, 4, and 8 days). Vitamin E vitamers and UFA were higher than those of controls. Preliminary sensory data indicated beef roasts containing RF and RBO were acceptable to consumers.
ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS
Authors: FAROUK M.M. , HALL W.K. , SWAN J.E.
Published: May 2007

Sausage batters, patties, hot‐set (HS) and cold‐set (CS) roasts were processed from electrically stimulated hot‐boned or nonstimulated cold‐boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at‐18C (ESHBF or NSCBF) or at 0 to 1 C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef. Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a mix of frozen and chilled meat than for those made solely from frozen beef. Cooking increased the bind strength but decreased the extension (P<0.001) ofCS roast. Meat storage temperature had more effect on beef products attributes than the boning systems.
THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES1
Authors: JEREMIAH L.E. , GIBSON L.L.
Published: May 2007

Steaks from three different muscles stored for up to 24 weeks in nominally anoxic packaging and then displayed for up to 30 h revealed that muscles differed considerably in color stability and retail properties. After prolonged storage and display psoas major (PM) displayed the most and longissimus (LD) displayed the least surface discoloration. PM and semimembraneous (SM) were more susceptible to metmyoglobin formation than LD. However, PM lost redness at the fastest rate. LD samples generally received the highest retail appearance scores and PM the lowest. SM had the most pronounced off‐odors after prolonged storage and display. LD samples had a retail case‐life of 30 h after 14 weeks while SM and PM had retail case‐lives of 30 h after twelve and seven weeks, respectively. Consequently, retail performance following nominally anoxic storage is clearly muscle dependant.
EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF CHILE‐FLAVORED, PUFFED, EXTRUDED PRODUCTS MADE FROM MEAT AND POTATO FLOUR
Authors: MCKEE L.H. , RAY E.E. , REMMENGA M.
Published: May 2007

Extruded, puffed products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically deboned chicken (MDC) or chicken thigh meat (C) and coated with cheese seasoning containing three levels of chile were evaluated by instrumental and sensory methods. Expansion ratio, shear, compression and bulk density measurements indicated products prepared with C were less expanded and slightly harder than those made with MDC or PDCB. C products tended to have the lightest color. Chile pepper was the dominant flavor and aroma characteristic detected by trained sensory panelists. C puffs were generally rated more gritty/cohesive/grainy than MDC puffs by panelists. Results indicated acceptable extruded, puffed products could be