bluuebunny/crossref_metadata_2025 huggingface dataset:
SENSORY EVALUATION OF CANNED MEAT‐BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR
Authors: REDDY N. R. , COOLER F. W. , PIERSON M. D.
Published: May 2007

Dried distillers grain (DDG) flour was evaluated as an ingredient in canned meat‐based foods — beef stew, chili no beans, and hot dog sauce. DDG can be supplemented up to 2.0% in beef stew, chili no beans, and hot dog sauce without significant changes in organoleptic characteristics such as appearance, flavor, mouthfeel, and overall acceptability. DDG may be used as a thickening agent along with modified starch in beef stew. In chili no beans and hot dog sauce, DDG can partially or completely replace texturized vegetable protein, soy or wheat flour.
SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR
Authors: REDDY N. R. , PIERSON M. D. , COOLER F. W.
Published: May 2007

The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG.
EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS
Authors: JEREMIAH L.E.
Published: May 2007

Ham steaks, loin chops, bacon slices, shoulder roasts and sausage patties fabricated from three muscle quality groups were utilized to evaluate the effects of muscle quality on palatability and cooking properties. Irrespective of muscle quality (pale, soft, exudative (PSE) versus normal versus dark, firm, dry (DFD)) all pork cuts evaluated were well within the acceptable range in palatability. In addition, results indicated that inherent muscle quality differences were of little relevance to the eating quality of pork. However, meaningful differences in cooking losses were observed from loin chops and bacon slices.
APPLE JUICE QUALITY AS INFLUENCED BY ULTRAFILTRATION
Authors: DRAKE S.R. , NELSON J.W.
Published: May 2007

Objective quality of ultrafiltered (UF) apple juice compared favorably to apple juice filtered by conventional plate and frame filtration (PF). Agtron red and green values were higher for the UF juice, indicating a lighter colored product. Agtron green values were lower after 4 months of storage and compared well to juice from conventional methods over the remaining 8 months of storage. Green color of the UF juice remained steady at storage temperatures of either 1° or 21°C and was equal to the color values of the conventional juice stored at 1°, 21° or 32°. Clarity of the UF juice was excellent and remained stable over the entire storage period at either 1 or 21° with only a slight drop in clarity at 32°. UF juice was rated significantly lower in sensory flavor than PF juice. Sensory color of the UF juice was not rated as high as the PF juice at the start of the study, but as time in storage progressed sensory color improved. Initial panel reaction to UF apple juice was that the UF juice was too light in color and watery in flavor.
COMPARISON OF ALPHA‐ AND BETA‐CAROTENE CONTENT OF SUPERMARKET VERSUS ROADSIDE STAND PRODUCE
Authors: BUSHWAY R.J. , YANG A. , YAMANI A.M.
Published: May 2007

Roadside stand and supermarket vegetables and fruit were analyzed for their alpha‐ and beta‐carotene content. The produce was obtained from a major local supermarket chain and three roadside stands. Eleven vegetables and one fruit were sampled during a ten week period between July and September of 1985. Significant differences at the 0.05 level for beta‐carotene were observed between supermarket and roadside stand produce for Swiss chard, red tomatoes and green peppers with roadside stands having higher concentrations for all. Alpha‐carotene was shown to be non‐significant at the 0.05 level for all produce.
PHYSICAL EFFECTS OF SALT MIXTURES IN MAYONNAISE
Authors: LAHTINEN SEPPO
Published: May 2007

The physical effects of the substitution of Morton Lite Salt or mineral salt (65% NaCl, 25% KCl and 10% MgSO47H20 by weight) for NcCl in mayonnaise were studied taking the different degrees of saltiness into consideration. The relative saltiness was determined to be 0.81.0.07 for Morton salt and 0.71.0.07 for mineral salt as against 1.0% w/w of NaCl. Salt addition, but neither salt concentration nor salt type, affected the flow parameters of mayonnaise. Salt type had little effect in an industrial type of condiment. Morton salt, with no other additives in the emulsion, impaired the stability of mayonnaise. Saltiness had little or no influence on the rheological properties through the concentration. However, it was significant for stability.
USE OF MECHANICAL TENDERIZATION TO INCREASE THE TENDERNESS OF BULLOCK BEEF1
Authors: SEIDEMAN S. C. , CROSS H. R. , CROUSE J. D.
Published: May 2007

The biceps femoris (BF), semimembranosus (SM) and longissimus dorsi (LD) muscles from bullocks and steers were passed through a mechnical tenderizer zero (OX), once (1X), twice (2X) or three times (3X). All three muscles were evaluated for cooking loss, cooking time and textural properties on an Instron Universal Testing machine. In addition, LD muscle steaks were presented to a sensory panel for evaluation. The passing of the SM and LD muscles through a mechanical tenderizer one or two times decreased peak load and fail energy and increased peak elongation and fail load values. LD steaks from bullocks not passed through the mechanical tenderizer (OX) were least esy to fragment, had the most detectable connective tissue and had lowest overall tenderness ratings. Passing bullock beef once (1X) through a mechanical tenderizer improved palatability ratings to a level comparable to untenderized steer beef.
LONG‐TERM STORAGE OF ASEPTICALLY PROCESSED AND PACKAGED DAIRY FLUIDS1
Authors: RAKES P.A. , HAMID‐SAMIMI M.H. , SWARTZEL K.R.
Published: May 2007

Aseptically processed and packaged dairy fluids were investigated for stability during long‐term storage. Model solutions of whey and sodium caseinates, and combinations of them with milk fat were used. Sedimentation in whey protein solutions was extensive. No significant sedimentation was observed in casein solutions even after 500 days of storage. Addition of milk fat retarded sedimentation in whey protein solutions initially. Very little fat separation was observed in whey‐fat solutions. Larger amounts of fat separation were observed in casein‐fat or casein‐whey‐fat solutions. Casein‐whey‐fat sediments were in the form of a gel. Sporadic gelation was observed in casein solutions. Sedimentation rates from cheese whey alone are similar to gelation rates for milk for similar thermal treatments. Reactivated enzymes may be responsible for both phenomena.
SENSORY ANALYSIS OF PEANUT‐BASED IMITATION CHEESE SPREAD
Authors: SANTOS B.L. , KOEHLER P.E. , RESURRECCION A.V.A.
Published: May 2007

The purpose of this study was to develop an imitation cheese spread from peanut paste. Sensory scores for flavor, color, overall acceptability and purchase intention by laboratory and consumer‐type panels using magnitude estimation scaling were determined. Color measurements (L, a, b) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. No preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% Annato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analysis data shows the samples with high levels of color were perceived as having a stronger flavor.
INSTRUMENT FOR GRADING VEAL CARCASSES1
Authors: BRACH E.J. , FAGAN W.E. , RAYMOND D.P.
Published: May 2007

One of the main components of grading veal carcasses is color. A commercially altered, light‐weight and portable color meter is discussed. The color is numerically expressed in CIE (International Commission on Illumination) units, which are (x, y) chromaticity coordinates and illuminance Y. As the color meter is placed on the carcass, the light reflected from the meat is detected by three detectors. Each detector has a different filter red, green, and blue providing three separate spectral signals. From these signals a microprocessor calculates the chromaticity corrdinates and illuminance. The instrument is provided with an easy means of calibration. It is designed to be used for four hours of continuous operations, before the batteries need to be recharged.
INCIDENCE OF AFLATOXIGENIC ISOLATES OF ASPERGILLUS FLAVUS/PARASITICUS OBTAINED FROM GEORGIA CORN PROCESSING PLANTS
Authors: HARRISON MARK A. , SILAS J. CLAYTON , CARPENTER JOHN A.
Published: May 2007

Two corn processing facilities within Georgia were evaluated in order to determine the incidence of Aspergillus flavus or A. parasiticus within the plant and in corn harvested and processed in 1984 and 1985. Conidia of A. flavus/parasiticus were found in all corn samples evaluated as well as in settled dust samples taken within these processing facilities. Isolates were obtained by using the differential/selective medium Aspergillus flavus/parasiticus agar. Upon subsequent culture only 55% of the selected isolates were confirmed as belonging to A. flavus/parasiticus group. Some of these isolates were randomly chosen and their ability to produce aflatoxins B1, B2, G1, or G2 evaluated. Thirty‐two percent of the A. flavus/parasiticus isolates cultured for aflatoxin production were found to be aflatoxigenic.
ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN1
Authors: MILLER MARKUS F. , DAVIS GORDON W. , WILLIAMS ALLEN C. , RAMSEY C. BOYD , GALYEAN RONALD D.
Published: May 2007

Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels.

Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.
RESTRUCTURED BEEF AND TURKEY STEAKS
Authors: MARRIOTT N.G. , PHELPS S.K. , GRAHAM P.P.
Published: May 2007

Raw Materials from U.S. Choice beef chucks boned 24 h postmortem and frozen boneless turkey thighs stored approximately 120 h were flaked and incorporated in four restructured formulations with each containing 1.0% NaCl and 0.25% sodium tripolyphosphate (STP). Formulations included beef (B), beef plus 0.5% sugar (BS), 50% turkey (BT) and 50% beef and 50% turkey plus 0.5% sugar (BTS). At 0, 21 and 84 day, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Overall appearance and discoloration (measured visually and objectively) were affected more by storage time than by raw materials and flavor adjuncts. The effect of raw materials and sugar on the sensory attributes was minimal except that the formulations containing turkey had higher TBA values.
THE EFFECT OF CARCASS ELECTRICAL STIMULATION ON MEAT OBTAINED FROM BOS INDICUS AND BOS TAURUS CATTLE1
Authors: CROUSE J.D. , SEIDEMAN S.C. , CUNDIFF L.V.
Published: May 2007

Sides of 30 carcasses obtained from steers of Hereford and Angus (HA), Braham (Br) or Sahiwal (Sh) crossbreds were electrically stimulated (ES) by high voltage or remained as controls (CN). Longissimus muscle at the 12th rib of carcasses from the Br and Sh crossbreds was darker (P < 0.05) in color and possessed greater (P < 0.05) degrees of dark coarse band formation than muscle from the HA crossbreds. Broiled steaks from carcasses of Br and Sh crossbreds were less tender than steaks from HA. Electrical stimulation markedly improved (P < 0.05) dark coarse band formation, color and tenderness of steaks within the Bos indicus breed groups. Improved tenderness was associated with better (P < 0.05) sensory panel scores for ease of fragmentation of the myofibrillar portion and less (P < 0.05) connective tissue.
MONITORING NONENZYMATIC BROWNING IN CAKES PREPARED WITH HIGH FRUCTOSE CORN SYRUP BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: HARRIS C.H. , JOHNSON J.M.
Published: May 2007

The purpose of this study was to utilize high performance liquid chromatography (HPLC) and colorimetric methodology to monitor specified products of nonenzymatic browning in cakes prepared with high fructose corn syrup.

Cakes were prepared with different concentrations of high fructose corn syrup (HFCS) as a sucrose replacement. Cream of tartar, an acidulant, was used to alter the pH of the batter and reduce nonenzymatic browning. Total browning, hydroxymethylfurfural (HMF), and furosine (a reducing sugar derivative) were analyzed. Analysis of variance for cakes prepared with different concentrations of HFCS, with and without an acidulant, showed significant differences among the different treatments (P ≤ 0.05) for HMF, furosine, and total browning.
The Influence of Muscle Fiber Size on Tenderness in A‐Maturity Heifers1
Authors: SEIDEMAN S.C. , KOOHMARAIE M. , CROUSE J.D.
Published: May 2007

A total of 77 crossbred late‐maturing or intermediate‐maturing heifers were fed an 84% total digestible nutrient diet from 200 kg live‐weight to slaughter at 433 kg. Carcass data and histochemical samples were obtained at 24 h postmortem, and shear and sensory panel evaluation samples were obtained from the longissimus dorsi muscle afier 7 ahys of aging at 2 to 3°C. Average fiber size was correlated (P< 0.01) to sensory panel tenderness and shear force requirements. Cross‐sectional areas of white, intermediate and red fibers were also correlated (P< 0.01) to shear force requirements. Percentages of white, intermediate and red fibers were not consistently correlated to sensory tenderness or shear force. Evidently, the number of myofibrils per unit of mass was associated with meat tenderness. Research needs to be done to determine iffiber size has a causal relationship with tenderness or is a correlated response to other factors that dictate tenderness.
APPLE QUALITY INFLUENCED BY TRIAZOLE GROWTH RETARDANTS
Authors: CURRY E.A.
Published: May 2007

Four‐year‐old ‘Ace Delicious’ apple trees on seedling rootstock were treated by soil injection with the vegetative growth inhibitors paclobutrazol or triapenthenol (RSW0411) at the same rate in March 1984. Fruit from trees treated with paclobutrazol were firmer, and had higher soluble solids and lower acidity than both controls and fruit from RSW0411 treated trees. Values for fruit firmness, soluble solids and acidity from RSW0411 treated trees were between those of paclobutrazol and controls. Both compounds reduced fruit length and increased fruit diameter. However, length/diameter ratio was reduced 9% for paclobutrazol but only 5% for RSW0411. Neither compound reduced nor increased fruit disorders out of regular storage after 5 months at 0°C.
FLAVOR ADJUNCTS FOR RESTRUCTURED PORK
Authors: MARRIOTT N.G. , SHOOK B.T. , GRAHAM P.P. , BOLING J.W.
Published: May 2007

Boneless prerigor pork shoulders were processed to restructured pork chops and formulated with 1% NaCl and .25% sodium tripolyphosphate (STP). Formulations included (1) 100% pork (C), (2) 95% pork ‐ 5% rehydrated dried apples (A), (3) 95% pork ‐ 5 % mushroom slurry (M), and (4) 99.98% pork ‐.02% liquid smoke extract (S). All samples were stored at ‐20°C until evaluation at 0, 14 and 42 days after packaging. Although the C chops received higher initial color scores, color of the A samples remained more stable during storage. The Hunter ‘a’ values followed a similar trend. Flavor enhancers and storage times that were evaluated had a minimal effect on product cohesiveness and tenderness. Rehydrated dried apples and the mushroom slurry appeared to be potential flavor enhancers; whereas, liquid smoke appeared to be a flavor protector by retarding oxidative rancidity development after frozen storage for 42 days.
RELATIVE SUITABILITY OF VARIOUS METHODS FOR DETERMINING FREE FATTY ACID (FFA) LEVELS IN FOODS
Authors: ARYA S.S. , MURTHY M.C. NARASIMHA , THAKUR B.R.
Published: May 2007

The relative suitability of analytical methods based on thin‐layer chromatographic (TLC), titrimetric and colorimetric determination of free fatty acid (FFA) in foods and oils was determined. For quantitative measurements TLC method was found to be least suitable. For colored vegetable oils and lipids extracted from curried products, colorimetric and titrimetric method based on end‐point detection by pH measurements are more precise and reproducible than conventional titrimetric procedure based on phenolpthalein indicator.
CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS
Authors: JONES D.K. , LEU R. , KEETON J.T. , SAVELL J.W. , CROSS H.R.
Published: May 2007

The longissimus dorsi (LD) and psoas major (PM) muscles were removed from the racks and loins of nine lamb carcasses (18 sides). Each LD was cut in half to yield 36 pieces of each muscle. Three defatted LD pieces and one PM were randomly grouped together (4 replications) and assigned to the following treatments at 1.5% of the fresh muscle weight: (1) 100% NaCl (control); (2) 75% NaCl + 25% KCl; (3) 50% NaCl + 50% KCl. Water (5%) and sodium tripolyphosphate (.3%) were also added. Muscle pieces were tumbled for 2 h, tied into roasts, cooked and smoked. Proximate analysis results showed no significant differences (P > 0.05) among treatment groups for percentage moisture and fat. The 100% NaCl control had significantly higher (P < 0.05) cooking yields than the 50% KCl replacement treatment. A consumer sensory panel found no consistent differences among treatments for juiciness, flavor desirability, off‐flavor, or overall acceptability among treatments. Consumer panel responses indicate that the low‐fat (5.3–6.8%), low‐sodium (455–744 mg/100g), restructured lamb roasts evaluated in this experiment would be an acceptable new processed lamb product.
DETERMINATION OF ORGANOLEPTICALLY DETECTABLE CONNECTIVE TISSUE PARTICLES IN GROUND BEEF BY ENZYME HYDROLYSIS1
Authors: WHIPPLE G. , AXE J.B. , KASTNER C.L. , GOLL S.J.
Published: May 2007

Cartilage and adhering connective tissue were ground and added to ground beef at levels of 0, 3, 6 and 9% of the sample weight. Each ground beef sample was treated with an enzyme solution. Corresponding cooked samples were evaluated by a trained sensory panel for detectable connective tissue particles. After enzyme hydrolysis, connective tissue particles 3 mm or larger in diameter were counted and weighed. Mean values for counts of hard and soft connective tissue particles were consistently different (P< 0.05) between treatments. High correlation coefficients indicated that hard particle count could be used as an indicator of the amount of organoleptically perceivable connective tissue in a sample.
CHILLING INJURY. A REVIEW OF QUALITY ASPECTS
Authors: JACKMAN R.L. , YADA R.Y. , MARANGONI A. , PARKIN K.L. , STANLEY D.W.
Published: May 2007

The various quality aspects of chilling injury (CI) serve as the focus of this review in which symptoms, occurrence and its alleviation are discussed. CI is a term used to describe the physiological damage that occurs in many plants and plant products, particularly those of tropical and subtropical origin, as a result of their exposure to low but nonfreezing temperatures. The substantial economic consequences of CI have provided the impetus for studying/developing effective means of alleviating symptoms which manifest this disorder. A diversity in plant responses to low temperature stress exists, including alterations in ethylene biosynthesis, increased respiration rates, cessation of protoplasmic streaming, increased solute leakage, and uncoupling of oxidative phosphorylation. These various responses ultimately give rise to an array of visual symptoms (e.g., surface pitting, water rot, poor color development, general loss of structural integrity) which can render severe losses in product quality both pre‐ and postharvest. A number of different methods are available by which to alleviate symptom development, including manipulation of storage conditions (e.g., temperature cycling, hypobaric and modified atmosphere storage), exogenous chemical treatments (e.g., application of phospholipids, antioxidants, calcium) and genetic modification of chill sensitive species. These are discussed with respect to their effectiveness and possible control mechanisms.
EFFECTS OF ELECTRICAL STIMULATION ON TALLOW SUPPLEMENTED STEER CARCASSES1
Authors: WHITE F.D. , REAGAN J.O. , BOGGS D.L.
Published: May 2007

Forty‐nine Angus and Angus X Hereford steers were slaughtered to determine the effects of time on feed, electrical stimulation and 4% tallow in the diet on the carcass and various chemical and physical characteristics of the lean. All cattle were backgrounded on winter annuals and small grain pastures for a period of 5 months. Following the backgrounding period, ten steers were slaughtered and the rest randomly assigned to 4 treatments. The treatments consisted of high grain or grain plus 4% tallow diets, fed for either 45 or 75 days. At slaughter, the left side of each carcass was ES. Rib‐fat exhibited an increase in redness with a decrease in color intensity due to electrical stimulation (P< .05). Overall, ES decreased percentage purge loss while increasing percentage cook loss (P < .05). Electrical stimulation had no significant effect on percentage thaw loss and percentage cumulative weight loss of rib steaks. Rib steaks from 75 day grain fed carcasses exhibited the greatest improvements in palatability due to ES. Across treatments the effects of ES on taste panel traits were minimal, with time on feed and diet having a greater effect on observed sensory traits than ES.
THE EFFECT OF DIETARY ENERGY‐TO‐PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT 1
Authors: BASKER D. , ANGEL S. , BARTOV I , WEINBERG Z.
Published: May 2007

Broiler chickens were fed diets varying in their energy‐to‐protein (E:P) ratio, and then slaughtered at different ages. From one to five weeks of age, the chickens were fed a starter diet, which ranged from 120 to 170 Kcal per % protein, and thereafter the finisher diets ranged from 140 to 190 Kcal per % protein, respectively.

The highest relative taste preference of the meat from males was found when the starter dietary E:P ratio was approximately 136, and decreased sharply when it was 150 or more. This preference was independent of the age at slaughter.

The highest relative taste preference of the meat from females was found when the age at slaughter was approximately 7.3 weeks. The dietary E:P ratio was of lesser significance, but with some preference toward the higher levels of the experimental range.
COLLAGEN AS A LEAN OR FAT REPLACEMENT IN PORK SAUSAGE
Authors: ARGANOSA G.C. , HENRICKSON R.L. , RAO B.R.
Published: May 2007

Pork sausage was made replacing either lean or fat with wet fibrous food grade collagen at 0, 5, 10, 15 or 20% and stored up to 6 weeks at 0C to determine the effects of collagen level and storage time on the quality characteristics of the sausage. Increasing the levels of collagen significantly decreased the thiobarbituric acid (TBA) values, cooked yield of 20% lean replaced sausage and the texture of 20% fat replaced sausage but increased the yield of fat replaced samples. The total aerobic bacteria and TBA values increased while the cooked yield decreased on storage. Sensory evaluation indicated that the sausages with lean replacements were indistinguishable in juiciness, texture and flavor, but the sausage with higher fat replacement (15 and 20%) had lower (p <0.05) overall acceptability.
A THEORETICAL MODEL TO DESCRIBE FOOD QUALITY
Authors: MOLNAR P. J.
Published: May 2007

The overall evaluation of foodstuffs and its result: the numerical description of food quality, play an increasingly important role in scientific food research, in product development and in the field of quality control in food manufacture. In view of the commonly adopted determination of food quality, the computation of the overall quality index is based on the transformation of parameters of the chosen product attributes into dimensionless values between 0 and 1 (normalization) and on their weighted summation. The total value of the weighting factors amount to 1 in every case with 0 representing the worst and 1 the best food quality. Within the framework of the adaptation a continued development of the overall quality index, different statistical methods and the pattern recognition can be readily used.
A COMPARISON OF THREE INSTRUMENTAL TECHNIQUES TO EVALUATE BUTTER SPREADABILITY
Authors: FEARON ANNA M. , JOHNSTON DONALD E.
Published: May 2007

Three instrumental techniques, cone penetrometry, probe penetration and Instron TPA, were compared as means to describe butter spreadability. A factorial experiment was set up to examine the consistency of winter and summer butter, mechanically worked and unworked, before and after storage and at two measurement temperatures, 5° C and 15° C. Probe penetration provided useful information on the relaxation behavior of butter, as well as contributing to the fundamental knowledge of butter structure. The Instron TPA has the advantage of a link with an internationally recognized system of texture analysis. The technique was also found to show greatest potential as a method to assess the effectiveness of mechanical treatment of butter. Cone penetrometry results were converted to yield values and in conjunction with Haighton's ready reckoner scale of assessment provided a simple and rapid method to describe butter spreadability.
VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING
Authors: SEIDEMAN S. C. , CROSS H. R. , CROUSE J. D.
Published: May 2007

The longissimus (LD), biceps femoris (BF), psoas major (PM), semitendinosus (ST) and semimembranosus (SM) muscles from 8 bulls and 8 steers were removed from sides at 1 day postmortem and 7 days postmortem. The sensory and textural properties were evaluated and related to meat composition, meat characteristics and mineral content. Muscles were ranked in order of increasing sensory tenderness ratings: PM>ST>LD>BF>SM. The amount of intramuscular fat was found to be positively correlated to sensory panel tenderness ratings. The amount of intramuscular collagen was found to be negatively correlated to sensory panel tenderness ratings. Muscle concentrations of copper, iron and manganese were found to be positively correlated to tenderness ratings.
COMPARISON OF ASCORBIC ACID CONTENT OF SUPER‐MARKET VERSUS ROADSIDE STAND PRODUCE
Authors: BUSHWAY R. J. , HELPER P. R. , KING J. , PERKINS B. , KRISHNAN M.
Published: May 2007

Seven vegetables and one fruit from two roadside stands and two major local supermarkets were analyzed for their ascorbic acid content. Produce was sampled during a nine week period from late July through September of 1987. Significant differences at the 0.05 level for ascorbic acid were observed between supermarket and roadside stand produce for potato, cauliflower, cabbage and tomato while no significant differences were found between cantaloupe, broccoli, green peppers and spinach from either market. Cabbage was the only supermarket item that was significantly higher in ascorbic acid concentration. Very little dehydroascorbic acid was shown to be present in these vegetables and fruit making ascorbic acid an accurate indicator of total vitamin C activity for this study. The quality of freshness does not appear to be a major factor as to the amount of vitamin C present in these 8 products.
EFFECT OF GAMMA RAY IRRADIATION AND FRYING ON THE THIAMINE CONTENT OF BACON
Authors: THAYER DONALD W. , SHIEH JAMES J. , JENKINS RONALD K. , PHILLIPS JOHN G. , WIERBICKI EUGEN , ACKERMAN STANLEY A.
Published: May 2007

The effects of ionizing irradiation and frying on the thiamine and riboflavin content of bacon were determined. Significant destruction of thiamine but not riboflavin occurred during both the irradiation and frying. The destruction of thiamine was found to be directly related to the dose of ionizing radiation or the degree of cooking. Frying before irradiation, reduction of water content by lyophilization, and irradiation at ‐ 40°C rather than 2°C produced significantly greater retention of thiamine. Frying the bacon following irradiation produced radiation dose‐related, nonadditive, increased destruction of thiamine. The protective effect of frying before irradiation was not directly linked with the reduction of moisture by frying.
MUSCADINE GRAPE SEED OILS
Authors: LAMIKANRA OLUSOLA , LAMIKANRA VERIAN T.
Published: May 2007

Dichloromethane‐soluble constituents of seeds from ‘Welder’, ‘Regale’ and ‘Carlos’ muscadine grape cultivars were analyzed with a combined gas chromatograph‐mass spectrometer. Five components of the extracts, which constituted 10‐13% of the seed weights were separated. Stearic acid, glyceryl monostyrate and a stearic acid derivative were identified as the constituents of four of the separated peaks. Glyceryl monostyrate content of the extracted oils for ‘Carlos’, ‘Regale’ and ‘Welder’ cultivars were 94.1%, 89.4% and 72.7%, respectively, while their stearic acid contents ranged from 5.6% in ‘Carlos’ to 8.9% in ‘Regale’. Qualitative and quantitative differences between muscadine grape seed oils and those of nonmuscadine cultivars are also discussed.
THE EFFECT OF PHYTATE AND FIBER CONTENT ON COOKING QUALITY IN FABA BEANS
Authors: HUSSEIN LAILA , GHANEM KADRY , KHALIL SHAABAN , NASSIB ABDULLA , EZILARAB ALI
Published: May 2007

Seventy‐six faba bean lines were analyzed for their phytic acid content in the whole seeds and in the cotyledons. The fiber content was also determined in 17 Faba bean lines. The seed weights; % testa weight‐of the seeds; and % moisture uptake (water imbibition) after overnight soaking in distilled water or increasing concentrations of EDTA solutions were measured and recorded. The relation between the above mentioned dependent variables and the cooking time for seed softening (min.) in 76 faba bean lines was studied and simple and multiple correlation coefficients were computed with a total of 70 operations. Significant correlation coefficients were found between phytic acid content in the cotyledons, % testae weight of the seeds; moisture uptake after soaking the seeds in distilled water overnight and cooking time for 50% softening (min). The faba bean lines 606/ 303; 606/ 308, 608/ 334, 609/ 350, proved to be of excellent cooking quality, since their cooking time for 50% seed softening did not exceed 10 min.
EFFECT OF SEAL PACKAGING ON CONSUMER EVALUATION OF GRAPEFRUIT
Authors: GOLDMAN ARIEH
Published: May 2007

The effects of sealing grapefruit in plastic film of low density polyolefin on consumer's evaluations of the taste of grapefruits was studied. Consumers evaluated five different treatments of grapefruit: (1) sealed, packing house treated, waxed, (2) sealed, packing house treated without being waxed, (3) packing house treated, not sealed, (4) washed, field‐run not waxed and not sealed. (5) the same as (1) above with the sealing removed just before the evaluation study. The results indicate that sealing works best with grapefruit which are not waxed and that sealing does not negatively affect the sensory quality of grapefruit. Sealing conveys positive information to consumers about the fruit and enhances its taste image.
PHOSPHATE AND NON‐MEAT PROTEIN INCORPORATION INTO SMOKED SAUSAGE PRODUCED FROM MECHANICALLY DEBONED POULTRY MEAT
Authors: JANTAWAT P. , CARPENTER J. A.
Published: May 2007

The effects of sodium tripolyphosphate and type of non‐meat protein binders on the quality of smoked sausage produced from mechanically deboned poultry meat (MDPM) without skin were studied. Higher cook yields were observed in sausages containing soy protein isolate, soy protein concentrate and sodium caseinate (P < 0.05). Addition of sodium tripolyphosphate, with or without non‐meat protein binder, also increased cook yields (P < 0.05). Objective and sensory textural attributes of firmness, chewiness and springiness were not affected by type of binder, but incorporation of phosphate increased sausage firmness. All chicken sausage treatments were considered acceptable by the sensory panel.
SENSORY CHARACTERISTICS OF BAKERY PRODUCTS CONTAINING DISTILLERS’ DRIED GRAIN FROM CORN, BARLEY, AND RYE
Authors: BROCHETTI DENISE , PENFIELD MARJORIE P.
Published: May 2007

A commercially available distillers’ dried grain (DDG) was chemically and physically characterized and the effects of varying levels of the DDG on the sensory characteristics of bakery products were studied. Total dietary fiber (51.22%) and protein (26.59%) were the principal constituents of the DDG. Compared with all‐purpose flour, the DDG was more acidic, absorbed more water and oil, and was darker in color. Consumer panels evaluated the acceptabilities and intensities of sensory characteristics of corn muffins, hush puppies, spiced doughnuts, and molasses‐raisin cookies containing 10, 20, and 30% DDG (flour‐weight basis). As the replacement level of DDG increased, the appearance, flavor, and texture of the products were adversely affected; however, acceptable products were prepared with either 10 or 20% DDG.
COMPOSITION AND SENSORY ANALYSIS OF RIB CHOPS FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt)1
Authors: PRUSA K. J. , LOVE J. A. , MILLER L. F.
Published: May 2007

Thirty‐six pigs were injected with one of three levels of a recombinant preparation of porcine somatotropin (equivalent to 0, 4 or 8 mg/day pSt). Pigs were withdrawn from pSt injections either 0 or 7 days before slaughter for a total of six treatment combinations. Crude fat contents of the raw and broiled rib chops decreased in response to pSt supplementation. Generally, muscles from supplemented pigs contained less thiamin and similar iron contents when compared with muscles from control pigs. Broiled rib chops from the 8 mg pSt/day treatment group contained greater cholesterol contents than rib chops from the control group. Broiled rib chops from the 4 mg pSt/day treatment group did not differ from control samples in tenderness, juiciness or pork flavor. At the greatest pSt level, however, rib chops were less tender when compared with rib chops from control pigs.
STEMLESS SWEET CHERRY (PRUNUS AVIUM L.)‐FRUIT QUALITY AND CONSUMER PURCHASE
Authors: DRAKE S. R. , WILLIAMS M. W. , FOUNTAIN J. B.
Published: May 2007

Sweet cherry (Prunus avium L.) quality and consumer acceptance at purchase were found to be similar between stem and stemless fruit. Stemless fruit had more of the desired mahogany color at harvest, but stem fruit displayed superior color at point of retail sale. At simulated retail sales the color difference between stem and stemless fruit was not evident. There was no significant difference in firmness or soluble solids content between stem or stemless fruit. Stemless fruit were more bruised than stem, but stem fruit showed more surface pitting. Practical advantages of stemless fruit included: increased efficiency at harvest, elimination of some packinghouse equipment, improved use of packing materials and easier consumer packaging, and reduced damage to fruit.
INDIVIDUAL GLUCOSINOLATES IN SIX CANOLA VARIETIES
Authors: SHAHIDI FEREIDOON , GABON JACQUELINE E.
Published: May 2007

The glucosinolate composition of canola varieties ofAltex, Candle, Regent, Tower, Triton and Westar were determined by gas chromatography (GC) and high‐performance liquid chromatography (HPLC). Twelve glucosinolates were detected and their identities confirmed by comparison with the retention times of known glucosinolates and by mass spectrometry (MS). The major glucosinolates present in canola meals were gluconapin (3‐butenyl), progoitrin (2‐hydroxy‐3‐butenyl), glucobrassicanapin (4‐pentenyl), glucobrassicin (3‐indolylmethyl) and 4‐hydroxyglucobrassicin (4‐hydroxy‐3‐indolylmethyl). Indole glucosinolates were quantified better by HPLC than GC method of analysis. Sulphinyl glucosinolates were determined only by the HPLC methodology due to the yield of multiple peaks by GC.
DESTRUCTION OF MICROORGANISMS AND DEFORMATION OF PLASTIC JARS BY HOT SORGHUM SYRUP
Authors: COLLINS J. L. , DRAUGHON F. A. , MCCARTY I. E.
Published: May 2007

Sweet sorghum syrup was heated at 49° to 71°C and filled into glass jars of 200 mL capacity that contained each of four microorganisms (Bacillus subtilis; Byssochlamys nivea; Saccharomyces rouxii; and Aspergillus niger) at 0, 1,000 or 10,000 CFU/mL syrup. Counts were determined on syrup immediately after filling into the jars and after four months storage. The heated syrup at all temperatures significantly reduced the survival of bacteria and fungi at the time of filling. After four months, no bacteria could be detected in syrup at each temperature, and no fungi could be detected at 66° and 71°C. The heat of syrup at 71°C or lower did not cause single layer polypropylene jars to become deformed; however, at 77° and 82°C deformation occurred such that the jars were unsatisfactory for the packaging of syrup. Therefore, syrup can be filled at 66° and 71° into single layer polypropylene jars. At these temperatures, common spoilage microflora were destroyed or inactivated during storage, and the plastic jars did not become deformed.
EFFECT OF BLANCHING AND SULFITE TREATMENT ON THE QUALITY OF FROZEN CAULIFLOWER
Authors: RAMASWAMY H. S. , RANGANNA S.
Published: May 2007

The influence of blanching time and post‐blanching sulfite treatment on the sensory quality and texture of frozen cauliflower were assessed after storage at ‐18°C for up to one year. The treated cauliflower florets, sealed in polyethylene bags, were placed in waxed paperboard cartons and frozen in a contact plate freezer at ‐35°C. Samples blanched for 3 min and dipped in a solution containing 1000ppm of SO2 for 5 min gave a significantly (p<0.05) superior product even when stored for one year. The residual SO2 content of 50 ppm found in these stored samples disappeared after a 3 min cooking in boiling water. Cauliflower texture was influenced by blanching time but the textural differences of blanched samples diminished following freezing and storage. After a 3 min cooking, the texture of all thawed samples were comparable to that of fresh cauliflower cooked for 10–12 min.
A METHOD TO QUANTIFY BUTTEROIL ADDED TO BUTTER‐MARGARINE BLENDS
Authors: CHRISTEN GENEVIEVE L.
Published: May 2007

Table spreads containing various amounts of butteroil blended with vegetable oils are now commercially available. The butter fat percentages in these blends range from 2–40% according to the label information. This research was designed to determine the efficacy of a gas chromatographic procedure for monitoring the quantity of butteroil in the blend. Methyl esters were formed using potassium methoxylate as a catalyst and a heating interval of 2 min at 65°C in a closed vial under a nitrogen atmosphere. Carbon disulfide was used to extract the fatty acid methyl esters which were then separated by capillary gas chromatography. Retention times, peak areas and relative concentrations were determined by an integrator connected to the chromatograph. Changes in chromatographic patterns were monitored as known weights of butteroil were added to melted margarine. Dodecanoic, tetradecanoic, and pentadecanoic acids increased proportionately as butteroil was added to margarine. Commercial butter‐margarine blends were prepared using the same procedure and the quantity of butteroil present was predicted by regression analysis.
PROPERTIES OF FRANKFURTERS PROCESSED WITH POTASSIUM AND SODIUM BICARBONATE
Authors: BECHTEL PETER J. , ORESKOVICH DOLORES C. , MCKEITH FLOYD K. , MARTIN SCOTT E. , NOVAKOFSKI JAN
Published: May 2007

A study was designed to evaluate the use of low levels of sodium (0.25, 0.5, 1%) and potassium (0.25, 0.5%) bicarbonate on the sensory, microbial and functional properties of frankfurters. Both sodium and potassium bicarbonate resulted in higher pH values than control (no bicarbonate) on day 0 but differences diminished after storage at 4°C for 22 days. At the 0.5% level of addition, both sodium and potassium bicarbonate treatments had lower percent free water when compared to controls. The addition of high levels of bicarbonate resulted in diminished sensory properties; however, low levels had sensory characteristics in the acceptable range. No differences were detected between treatments for aerobic plate counts, anaerobic plate counts or yeast and mold counts. Results indicate an acceptable product can be produced using low levels of either sodium or potassium bicarbonate. The use of low levels of bicarbonate also results in beneficial changes of some physical properties.
NUTRIENT BIOAVAILABILITY IN HUMANS AND EXPERIMENTAL ANIMALS1
Authors: GODBER J. SAMUEL
Published: May 2007

Nutrient bioavailability is a highly recognized concept to which great importance is attached, yet which lacks clear definition. Ambiguities in terms and methodologies used to determine bioavailability have contributed greatly to the lack of clear definition. An attempt has been made in this article to clarify some of the terminology associated with the concept of bioavailability. Factors that affect bioavailability have been discussed in terms of environmental, organic and physiological occurrences. The effect of these factors is related to nutrient metabolism. Also, the relationship of the multitude of methodologies used to study nutrient bioavailability with the hierarchy of terms used to describe it is established. Finally, the care that is needed in the interpretation of bioavailability research, which is critical to the understanding of implications derived from this concept, is emphasized through specific examples.
SOURCES OF VARIATION IN THE NUTRIENT CONTENT OF AGRICULTURAL COMMODITIES FROM THE FARM TO THE CONSUMER
Authors: SHEWFELT ROBERT L.
Published: May 2007

Raw agricultural commodities vary widely in nutrient composition at the point of sale to the consumer. Sources of this variation in fresh and fruits and vegetables include genetics, preharvest conditions of the plant, maturity of the edible product at harvest, postharvest handling and storage conditions, and any minimal processing techniques employed. Similar sources of variation exist for other plant products and for animal products. Current research knowledge is primarily limited to compositional information on ascorbic acid and β‐carotene. A concerted, systematic effort is needed with specific attention focused on the effects of refrigerated storage on composition and bioavailability.
THE ROLE OF THE FOOD INDUSTRY IN HELPING AMERICANS IMPROVE THE NUTRITIONAL QUALITY OF THEIR DIETS
Authors: HOPPER PAUL F.
Published: May 2007

Food serves three basic roles, physiological, psychological and cultural. As fuel for our biological furnace, food is the vehicle by which the essential macro‐and micronutrients enter our body to provide energy, growth and repair. To improve the nutritional quality of our diets, it is essential that Americans better understand the three functions of food, and also the three basic principles of good nutrition, balance, variety and moderation. Industry can help by supporting ways to improve the education of both the teacher and the student; by more effective use and better message content of communication tools; and by creating and modifying products that have an enhanced nutrition profile.
AFLATOXIGENIC ASPERGILLI IN FOODS AND FEEDS IN UGANDA
Authors: SEBUNYA TERESA K. , YOURTEE DAVID M.
Published: May 2007

Studies conducted during the sixties and the seventies on food crops in Uganda showed that the populace was exposed to consumption of aflatoxin‐contaminated foods. These studies also linked the highest incidence of liver cancer in the world to the presence of high levels of aflatoxins in the food and beverages. After a lapse of a decade, it was of interest to investigate the occurrence of aflatoxins and aflatoxigenic fungi in staple Ugandan food crops and poultry feeds derived from these foodstuffs. A simple, rapid and reproducible procedure was used. The procedure consisted of growing or culturing feed grains on a selective medium, Aspergillus flavus/parasiticus agar (AFPA) followed by screening for aflatoxin producing fungi on a coconut agar medium (CAM) under UV light with a subsequent confirmatory screening method for aflatoxin production by the fungi in pure culture. Fifty‐four samples consisting of corn and peanuts, soybean and poultry feed were analyzed for content of aflatoxigenic. A. flavus/parasiticus and 25 of the samples were also screened for aflatoxins B1 and G1, zearalenone, sterigmatocystin, ochratoxin A, citrinin, vomitoxin, and diacetoxyscirpenol (DAS). Aflatoxigenic A. flavus/parasiticus was detected from the majority of corn (77%), peanuts (36% human food and 83.3% animal feed) and poultry feed (66.6%). but not from soybean samples. Two samples out of 25 contained detectable levels of aJatosin B, (20 ppb). For the jirst time other mycotoxins, zearalenone (3 samples) and vomitoxin (2 samples) were detected in corn from Uganda.
FOOD IRRADIATION: BENEFITS AND CONCERNS
Authors: THAYER D. W.
Published: May 2007

The benefits and concerns about treating foods with ionizing radiation are reviewed. Radioactivity cannot be induced in foods by treatment with gamma rays from 137Cs or 60Co, X‐ray sources of 5 MeV or lower energy, or electrons of 10 MeV or lower energy. The evidence supports the safety and efficacy of using ionizing radiation for insect disinfestation of grains; dried spices, vegetables and fruits; and fresh fruit. Species and dose dependent phytotoxic and vitamin changes may occur in some fruits at greater doses than currently approved by the U.S. Food and Drug Administration. Irradiation can inactivate protozoan or helminth parasites and significantly decrease the probability of viable food‐borne bacterial pathogens in fish, poultry, and red meats. The titers of amino acids, fatty acids, and vitamins of chicken meat sterilized by thermal, electron‐beam, or gamma radiation are presented. On the whole, the data support the safety and efficacy of the process.
IMPROVING QUALITY ASSURANCE TECHNIQUES FOR PRODUCING AND HANDLING AGRICULTURAL CROPS
Authors: LIDROR AMOS , PRUSSIA STANLEY E.
Published: May 2007

The delivery of high quality agricultural products is more essential than ever before due to increasing consciousness of quality by consumers. The best way for successful marketing is to offer products of superior quality and consistency. Quality is defined as conformance to a customer's price limited anticipated needs. The needs of customers are dynamic, so strategies must involve continuous improvement and decreasing variability. Agricultural production and marketing can be considered an industry, so appropriate industrial engineering (IE) techniques can be practiced for improving quality. It is necessary to control principal stages by following a systematic approach which includes: clearly defining specifications, providing measurement methods, and recording and analyzing data for decreasing variability through Statistical Process Control (SPC) technique.

The prime method for controlling the quality of agricultural products as they flow through the marketing system is with statistically valid sampling at changeover points to determine if processes are in control and for identifying corrective actions. Flow chart techniques are very useful for selecting the best sampling points in the flow of fresh fruits and vegetables to market. Use of other SPC techniques may be considered such as: sampling plans, frequency distributions and histograms, graphs, Pareto analysis, cause and effect analysis, scatter diagrams, and charts. Results may be used for improving processes, corrective actions, or pricing decisions according to quality evaluation.