bluuebunny/crossref_metadata_2025 huggingface dataset:
ANTIOXIDANT ACTIVITY OF ROSEMARY AND SAGE EXTRACTS IN RAPESEED OIL
Authors: TROJÁKOVÁ LUDMILA , RéBLOVÁ ZUZANA , NGUYEN HUONG THI THU , POKORNYA JAN
Published: May 2007

Rosemary and sage leaves were extracted with hexane, acetone, ethyl acetate and ethanol. Yields of extracts and of carnosic acid contents were higher in solvents of medium polarity. Both carnosic acid and carnosol showed medium activity in deodorized rapeseed oil, about the same as that of butylated hydroxyanisole. Carnosic acid was moderately more active than carnosol, and the resulting oxidative stability of extracts was correlated with the content of carnosic acid, but not with the content of carnosol. The antioxidant activity was about the same in rapeseed oil as in sunflower oil, but substantially lower than that in lard. Antioxidant activities, expressed as protection factors, were higher under Schaal oven test conditions at 40 or 60C than when determined in Oxipres at 100C. The dependence of the concentration of antioxidants and the protection factor showed similar negative exponential relations in all tests.
OXIDATIVE STABILITY OF SOME MAYONNAISE FORMULATIONS DURING STORAGE AND DAYLIGHT IRRADIATION
Authors: LAGUNES‐GALVEZ LAURA , CUVELIER MARIE‐ELISABETH , ORDONNAUD CLAIRE , BERSET CLAUDETTE
Published: May 2007

The stability of various formulations of mayonnaise stored in commercial glass jars, at 20C in the dark was studied. Dijon mayonnaise made with sunflower oil and containing mustard paste can be stored up to 10 months in closed jars without serious oxidative damage due to the presence of high amounts of natural tocopherols in the oil and limited oxygen availability. However, in the absence of mustard, the oxidative degradation was somewhat faster and the amount of conjugated dienes was increased more quickly and to a higher degree than that in the mustard containing sample. Supplying oxygen by opening one time the jars to air increased the rate of degradation, even when the mayonnaise was stored at 4C. Exposing of glass jars of mayonnaise alternatively to daylight and darkness for 1 month produced only little conjugated dienes while hexanal appeared in significant amounts. Addition of antioxidant (rosemary extract and EDTA) or emulsifier (DATEM) decreased the level ofphotooxidative volatiles in the headspace.
COMPARATIVE STUDIES ON PHYSICAL PROPERTIES OF VEGETABLE OILS AND THEIR BLENDS AFTER FRYING
Authors: SUSHEELAMMA N. S. , ASHA M. R. , RAVI R. , KUMAR A. K. VASANTH
Published: May 2007

Physical properties of six commonly used oils and three blends consisting of three oils in each blend were studied after three successive frying of ‘poories’(fried snack from flattened dough of refined wheat flour). The changes in viscosity, CIE trans‐reflectance color and related parameters, UV‐Visible spectra and UV‐spectra of oil samples in solvent system (chloroform:methanol; 2:1, v/v) were studied. The results showed that viscosity and color of the oils changed to a much higher extent after first frying than subsequent fryings. The hue angle followed a similar trend. Changes in the UV‐spectra in the solvent system indicated an increase in the formation of conjugated compounds after successive fryings. Peroxide values (PV) also increased after frying. Principal Component Analysis (PCA) plots of the data indicated that among oils examined groundnut oil and soy oil in combination with other oils were preferred for frying. Use of small amounts of unrefined oils (filtered) such as mustard oil or sesame oil which have a high content of natural antioxidants was beneficial as formation of conjugated compounds and increase in peroxide value was minimized after successive frying using blended oils.
STRUCTURED LIPIDS: ACIDOLYSIS OF GAMMA‐LINOLENIC ACID‐RICH OILS WITH n‐3 POLYUNSATURATED FATTY ACIDS
Authors: SENANAYAKE S. P. J. N. , SHAHIDI FEREIDOON
Published: May 2007

Structured lipids were synthesized by acidolysis of γ‐linolenic acid‐rich oils and n‐3 polyunsaturated fatty acids (PUFA), namely eicosapentaenoic acid (EPA; 20:5n‐3) and docosahexaenoic acid (DHA, 22:6n‐3), using different lipases. Lipase PS‐30 from Pseudomonas sp. was chosen over the other enzymes to catalyze the acidolysis reaction owing to higher incorporation of n‐3 PUFA. Effects of mole ratio, reaction time, incubation temperature, enzyme load, and solvent type on acidolysis reactions were studied. At 250 enzyme activity units, incorporation of n‐3 PUFA reached optimal values of 29.9 and 30.7% for the reactions with borage and evening primrose oils, respectively. For the time course reaction, incorporation of n‐3 PUFA increased up to 34.1 and 31.5% (in 30 h), in borage and evening primrose oils, respectively. After 24 h incubation in hexane, n‐3 PUFA (EPA+DHA) incorporated into borage and evening primrose oils was 31.8 and 32.7%, respectively. The highest n‐3 PUFA incorporation in both oils occurred at a mole ratio of 1:2:2 (oil/EPA/DHA). Among the solvents tested, n‐hexane was found to be highly effective; total n‐3 PUFA incorporation of 33.3 and 27.8% in borage and evening primrose oils, respectively, was achieved in hexane. However, the solvent‐free reaction afforded products with a total of 23.4–28.8% n‐3 fatty acids (EPA and DHA).
LIPASE‐CATALYZED ACIDOLYSIS OF CORN OIL WITH CONJUGATED LINOLEIC ACID IN HEXANE
Authors: MARTINEZ C. E. , VINAY J. C. , BRIEVA R. , HILL C. G. , GARCIA H. S.
Published: May 2007

Lipase‐mediated acidolysis of corn oil with conjugated linoleic acid (CLA) was studied in hexane. The largest extent of incorporation was obtained using a weight ratio of CLA to corn oil of 1:7 (1:2.22 mole ratio). Commercial immobilized lipases from Rhizomucor miehei and Candida antarctica effectively catalyzed interesterification. Of the total acylglycerols in the products, triacylglycerols constituted >90%. For both immobilized enzymes, CLA residues were esterified mainly at the sn‐1,3 positions.
A RESEARCH NOTE SPICE INTERFERENCE WITH PHOSPHATASE ANALYSIS OF FOODS USING 2,6 DIBROMOQUINONE CHLORIMIDE FOR COLOR DEVELOPMENT1
Authors: DAVIS R. M. , ROSS P. F. , KRAFT A. A. , SEBRANEK J. G.
Published: May 2007

Estimating heat treatment of muscle foods by analysis of phosphatase enzyme activity using disodium phenyl phosphate (DSPP) as substrate and 2,6 dibromoquinone chlorimide (2,6 DBQ) for color development is subject to interference by some common spices. Both false high and false low results of the reactions have been demonstrated. Phenolics, which are common in spices and flavorings, may react with 2,6 DBQ to form the characteristic blue indophenol color indicating enzyme activity in samples with no phosphatase, or may interfere with indophenol formation in samples containing phosphatase, depending upon concentration. The possibility of false high or false low results, and therefore implied over or under processing, should be considered when using 2,6 DBQ in phosphatase enzyme analysis of foods.
KINETICS OF THE LIGHT‐INDUCED COLOR FADING OF VACUUM‐PACKAGED TURKEY BOLOGNA1
Authors: NORTHCUTT J.K. , BRIDGES W.C. , DICK R.L. , ACTON J.C.
Published: May 2007

The light‐induced color fading reaction for vacuum packaged turkey bologna was studied using tristimulus colorimetry. Significant (P < 0.001) time and temperature effects were found for redness (+a and a/b ratio) decrease and yellowness (+b) increase during 1.5 h of light exposure. Lightness (L) increase at the product's surface was affected by time (P < 0.001) but not temperature (P > 0.05). Alterations of the redness and yellowness components of the product's hue were found to fit first order reaction kinetics. When the Arrhenius relationship of the temperature dependency of rate constants was applied, activation energies (Ea's) of 7.4, 2.6 and 6.2 kcal/mole were obtained for +a decrease, +b increase and a/b ratio decrease, respectively. The kinetics data for turkey bologna confirm that light‐induced color fading at the product's surface is more dependent on the extent of yellowness increase than on redness decrease.
NUTRIENT CHARACTERIZATION OF COLOR MODIFIED AND UNALTERED FLAKED TURKEY THIGH MEAT
Authors: PHELPS S.K. , MARRIOTT N.G. , GRAHAM P.P. , BARBEAU W.E.
Published: May 2007

Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineraland riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less crude protein and ash (P = 0.0527 and 0.0047, respectively) than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification. Calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P = 0.0058). Riboflavin was reduced by 30%. The PER of CMT was lower (P = 0.0318) than THI, but higher (P=0.0001) than either casein or egg albumen diets. AD of CMT was 90.7% which is comparable to other meat products. Although color modification was quite visible, it did not have a deterious effect on protein quality.
THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
Authors: FAUSTMAN C. , CASSENS R.G.
Published: May 2007

The color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the best means for maximizing meat color stability. Biochemical factors which are inherent to the meat itself have received far less research attention and an understanding of these presents the greatest potential for prolonging color stability in fresh meat.
COMPARATIVE WATER HOLDING PROPERTIES OF VARIOUS MUSCLE FOODS
Authors: FENNEMA O. R.
Published: May 2007

The water holding capacity (WHC) of meat has an important effect on its commercial value. A review of this topic is particularly appropriate because confusion exists as to what WHC means, how it should be measured, the extent to which various muscles differ in this attribute and the mechanisms by which changes in WHC occur. In this paper, definitions are given for the terms: WHC, free exudate, expressible moisture and water‐binding potential. Methods for measuring WHC can be categorized as those involving no force, an applied force, or other approaches, all of which are discussed. Both extrinsic and intrinsic factors influence WHC and these are enumerated and discussed. Comparative data on the WHC of various kinds of animal muscle are presented and conceptual and mechanistic matters relevant to WHC are discussed.
OPTIMIZATION OF TUMBLING AND KCI SUBSTITUTION IN LOW SODIUM RESTRUCTURED HAMS
Authors: LIN GARY C. , MITTAL GAURI S. , BARBUT SHAI
Published: May 2007

Criteria to reduce sodium in restructured ham were developed by analyzing the effects of tumbling time (X1), tumbling speed (X2), and KCl substitution level (X3). Tumbled (68 kPa abs., 2 ° C) hams, stuffed into two 60 mm diameter water proof casings, were cooked in a water bath at 75°C to an internal temperature of 70±1°C. Quality was measured by evaluating color, shrinkage, textural parameters, water holding capacity (WHC), and sensory attributes. The conditions of XI = 15.6 h, X2 = 12 rpm, and X3 = 15.2% NaCl substitution with KCl minimized shrinkage and maximized cooked yield and WHC. Similarly, the conditions of X1 = 12.4 h, X2 = 16.8 rpm, and X3 = 18.3% substitution provided the optimal sensory attributes.
A TEST CELL FOR MEAT COHESIVENESS USING THE IN STRON UNIVERSAL TESTING MACHINE12
Authors: OCKERMAN H.W. , GREENE D.M. , HODGES R.R.
Published: May 2007

A test cell consisting of movable, smooth edged clamping jaws mounted in an Instron Universal Testing Machine was designed to objectively measure the force required to separate a tissue slice manufactured from reformed muscle tissue. Initial testing determined appropriate sample dimensions for use in the cell to be: 0.4 cm thick × 2.5 cm wide × 3.0 cm long. Pork samples were prepared using varying tumbling times (0 to 8 h) with the salt content constant (2% finished). Other samples were prepared with varying salt concentrations (0 to 4%) using a constant tumbling time (18 h, cycle). Both sample groups were cooked, sliced and evaluated for cohesiveness (force to separate slice) by visual appraisals and the mechanical tests. The two methods of evaluation resulted in a correlation value of 0.52 for the different tumbling times and 0.78 for the different salt concentration groups. The results suggested that the new cell measured cohesiveness, particularly at the higher cohesiveness levels which is the area of practical usefulness in the meat processing industry.
THE EFFECT OF MARINATION AND COOKING ON THE MECHANICAL PROPERTIES OF INTRAMUSCULAR CONNECTIVE TISSUE
Authors: LEWIS GRAHAM J. , PURSLOW PETER P.
Published: May 2007

Effects of acid marination and cooking on the mechanical properties of intramuscular connective tissue and whole muscle were investigated. The transverse strength of cooked muscle was decreased by marinating and at all cooking temperatures between 40°C and 90°C. During marination the samples increased in cross‐sectional area perpendicular to the direction of testing, and this increase was largely retained during cooking. A decrease in transverse strength brought about by marination could only be partly explained on the basis of this swelling thus diluting out the load‐bearing connective tissue structures. Marinating also reduced the strength of isolated perimysia and produced a reversible increase in its initial stiffness, apparently due to straightening out of collagen fibers during swelling.

Real weakening of the load bearing components occurred only when the samples were subsequently cooked to above 60°C. Apparent weakening could be attributed to a dilution of the components due to swelling.
EVALUATION OF DUCKLING BREAST MEAT SUBJECTED TO DIFFERENT METHODS OF FURTHER PROCESSING AND COOKING
Authors: SMITH D.P. , FLETCHER D.L. , PAPA C.M.
Published: May 2007

Breast fillets (128 total) deboned from commercially processed 7‐week‐old Pekin ducklings were subjected to one of four tenderization treatments: control, mechanically tenderized, marinated, or tenderized and marinated, and one of two cooking methods, oven‐baked or gourmet‐cooked. Treatments were evaluated for cooked yield and tenderness. Mechanical tenderization resulted in the lowest cooked yield, 60.0%, followed by the control, 64.5%. Mechanical tenderization and the control treatment were not significantly different for shear, with an average of 7.0 kg shear/g sample. Marination, with or without mechanical tenderization, resulted in signficantly greater cooked yield, 72.6 and 72.9 % respectively, and more tender meat, 4.9 and 5.1 kg shear/g meat respectively. Oven baking resulted in a signficantly greater cooked yield than gourmet cooking. Results indicate that marination, with or without mechanical tenderization, can significantly improve the cooked yield and tenderness of duckling breast fillets.
EFFECTS OF ADDING TURKEY SKIN AND SODIUM SALTS TO OTHER BINDING ADJUNCTS USED FOR RESTRUCTURED TURKEY PATTIES1
Authors: CRAIG‐PETSINGER D. , CLARKE A. D. , HEYMANN H.
Published: May 2007

Restuctured turkey patties, with three levels of added skin (none, 5%, 10%) were made using three binding treatments. The adjuncts were (a) sodium‐salt (0.88% NaCl, 0.35% NaPO4); (b) algin/calcium (0.6% sodium lactate, 0.5% encapsulated lactic acid/sodium lactate, 0.1% CaCO3); and (c) algin/calcium and sodium‐salt combination (the sodium salts combined with the algin/calcium formulation). The treatments were evaluated by a sensory panel for perceived tenderness, juiciness, chewiness, as well as raw and cooked tensile strengths (a measure of perceived bind strength). Proximate and shear force evaluations were also performed. Addition of 5% turkey skin did not affect the sensory attributes or the shear force values. Addition of sodium salts had a detrimental effect on the bind strength of the combination formulation. However, both formulations with added sodium salts had higher moisture content and were perceived to be more juicy than productss restructured with algin/calcium.
MICROWAVE COOKING OF RESTRUCTURED PORK ROASTS1
Authors: ROURKE THOMAS J. , CLARKE ANDREW D. , MEYER JAMES E.
Published: May 2007

Restructured pork roasts were microwave cooked to an endpoint temperature of 73°C and evaluated for proximate composition, cooking loss and cooking time. Restructuring formulations were: (1) 0.75% salt and 0.2% phosphate (S/P), (2) S/P and 0.5, 1.0 or 2.0% carboxymethyl cellulose, (3) S/P and 0.5, 1.0 or 2.0% algin, and (4) 0.5, 1.0 and 2.0% algin with calcium carbonate and lactic acid added at a constant ratio of 6:1:1.5, respectively. The algin/calcium restructuring resulted in faster (P< 0.05) cooking time and less cooking loss. Decreased cooking time was attributable to improved penetration and/or dispersion of microwaves. Algin/calcium restructuring may interest companies utilizing microwave energy to precook meats and to consumers desiring quickly prepared meals. More uniform microwave heating of pork could reduce the concern of ingesting viable trichinae or other pathogens.
CONSUMPTION AND PLATE WASTE OF REGULAR AND TOTAL TRIM ROASTED PORK LOINS
Authors: ROURKE THOMAS J. , RAMSEY C. BOYD , DAVIS GORDON W. , CLARK JAMES R. , WHEELER TOMMY L.
Published: May 2007

Regular or total trim roasted pork loin was served to 175 diners to determine the effects of trim level and serving size on consumption and plate waste. Diners ate more total trim pork because they selected similar serving sizes of the two fat trim levels, yet trimmed excess fat from regular trim pork. Therefore, close trimming of pork may increase consumption. Caloric intakes were similar for diners served regular and total trimmed pork because diners trimmed separable fat from fatter pork. Shifting from a fatter to a closely trimmed product may not reduce cholesterol consumption because of similar cholesterol contents of cooked separable lean and fat. To reduce the fat content of cooked muscle, trim subcutaneous and intermuscular fat before cooking.
EFFECTS OF VARIOUS FRESH MEAT STORAGE METHODS ON THE COLOR OF COOKED GROUND PORK
Authors: CORNFORTH D.P. , GHORPADE V.M. , KIM Y.
Published: May 2007

The effects of microbial growth in raw materials on cooked pork color were investigated. In two trials with sow meat held aerobically at 2C for 3 weeks, microbial load reached spoilage levels (107 cfu/g), pH increased to 6.46, and samples cooked to 71C had red exudate, shown by absorption spectroscopy to contain myoglobin and cytochrome c. Samples cooked to 82C also received high panel ratings for red color, due to red, flocculent precipitate in the exudate, but undenatured myoglobin levels were low. In sow meat held frozen or vacuum‐packaged at 2C, pH after 3 weeks was 6.03 and 6.18, and plate counts were 104 and 107, respectively, but exudates after cooking were much less red. In five trials with fresh pork legs, total plate counts also reached 107 cfu/g by 3 weeks storage, and pH increased to 6.37, but cooked samples were not red. Higher myoglobin levels in sow meat probably accounted for the red color and level of undenatured myoglobin remaining after cooking of high pH, spoiled samples.
PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS
Authors: BELK K.E. , LUCHAK G.L. , MILLER R.K.
Published: May 2007

Effects of cooking rate, fat trim, aging, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on the palatability of beef foodservice roasts were investigated. Clods, chuck rolls, ribeyes, tenderloins, knuckles, inside rounds, gooseneck rounds and steamship rounds were included in the study. Differences in palatability, due to the cooking methods evaluated, were not consistent across all roast types, but the cooking method affected (P < 0.05) palatability traits in all roasts. Inconsistency was most likely due to varying size, composition and shape. Longer aging periods increased tenderness in ribeyes and gooseneck rounds. Palatability was only affected by oven type in round subprimals. First principal component scores (PRINI) were related to palatability and were used to rank treatment levels within main effects when substantially different from zero. Palatability was maximized within main effects inconsistently across different roast types when sorted by PRINI.
EFFECTS OF TENTH RIB FAT THICKNESS ON MOISTURE, LIPID AND CHOLESTEROL CONTENT OF SUBCUTANEOUS, INTERMUSCULAR AND INTERNAL FATS
Authors: LAN Y.H. , McKEITH F.K. , NOVAKOFSKI J.
Published: May 2007

Samples from subcutaneous, intermuscular and internal fat depots of 30 crossbred pig carcasses with tenth rib fat thickness ranging from 1.5 to 4.3 cm were used to evaluate the relationships of backfat thickness and fat depot composition (moisture, lipid and cholesterol contents). Moisture and cholesterol were highest and lipid content was lowest in intermuscular fat while cholesterol was lowest (P < 0.05) in subcutaneous fat when compared to the other fat depots. Significant (P < 0.01) linear effects of tenth rib fat depth on moisture and lipid contents of all fat depots were observed. Linear effects (P < 0.05) of tenth rib fat thickness on cholesterol content of subcutaneous and internal fat depots were observed on both a wet and dry bases. However, the linear effect (P < 0.05) of tenth rib fat depth on cholesterol content in the intermuscular fat depot was observed only on a dry basis. When the three fat depots were combined, increased tenth rib fat depth resulted in decreased moisture and cholesterol contents on a dry basis while percentage lipid increased (P < 0.05).
ALTERATION IN LIPID OXIDATION OF CHANNEL CATFISH DURING FROZEN STORAGE IN RESPONSE TO ASCORBATE APPLICATIONS
Authors: THED SWEE T. , ERICKSON MARILYN C.
Published: May 2007

Channel catfish were treated with ascorbate via metabolic absorption and vacuum tumbling. The fillets were subjected to varying periods (0, 1.5, 3, 4.5, and 6 months) of frozen storage at −6C. When muscle ascorbic acid levels were increased two fold by both methods, TBA‐RS values were significantly lower than that of the control after 6 months of storage. Vacuum tumbled fillets with muscle ascorbic acid that increased by four fold were found to be the least stable to oxidation. The possible fate of the ascorbic acid in the fish tissue was discussed.
PHYSICAL AND MICROBIAL CHARACTERISTICS OF PORK LOINS IN MODIFIED ATMOSPHERE PACKAGES
Authors: MEADE M.K. , MILLER M.F. , RAMSEY C.B.
Published: May 2007

Bone‐in pork loins (n = 45) were selected from a commercial facility, subjected to one of three gas flush packaging treatments: NC: 75% N2, 25% CO2; ONC1: 45% 02, 35% N2, 20% CO2; ONC2: 66% O2, 9% N2, 25% CO2, and stored for 7, 14 or 21 days at 0±2C. After storage, treatment and storage effects on visual evaluations, storage characteristics, microbial analysis and retail display characteristics were determined. The ONC1 and ONC2treated loins had less discoloration after 21 days than NC treated loins, and NC treated chops had the least desirable retail display characteristics (P < 0.05). Fewer (P < 0.05) lactic acid producing bacteria (day 21) were found on NC treated loins, resulting in chops with a shorter retail shelf‐life. These results indicate that higher oxygen levels (45 and 66%) are necessary for the modified atmosphere storage of fresh pork loins for 21 days.
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS
Authors: PAYNE STEVEN R. , WILSON PETER W.
Published: May 2007

The physical and sensory characteristics of frozen/thawed flesh from Antarctic and Black Cod were compared as a guide to the possible role of antifreeze proteins. These proteins are present in the serum of the former species, but not the latter. Thermal hysteresis and spicule formation were demonstrated in purified extracts from Antarctic Cod muscle, indicating that antifreeze glycoproteins were present. These phenomena were not observed in Black Cod extracts. Thin sections of Antarctic Cod muscle at — 10C exhibited many small ice crystals with well‐expressed prism faces and evidence of spicular growth. With Black Cod sections, no spicular growth was evident. Clearly only Antarctic Cod muscle contained significant quantities of antifreeze glycoproteins. Black Cod muscle had a greater drip loss (8.5%) than Antarctic Cod (3.5%) following freeze/thaw. After 3 weeks frozen storage, thawed Antarctic Cod had a firmer texture than Black Cod and panelists found Antarctic Cod samples to be more flaky, juicier with a greater overall acceptability. Antifreeze proteins within muscle foods may reduce damage during frozen storage by inhibiting recrystallization.
INCIDENCE OF PESTICIDE RESIDUES AND RESIDUES OF CHEMICALS SPECIFIED FOR TESTING IN U.S. BEEF BY THE EUROPEAN COMMUNITY
Authors: SMITH G.C. , SOFOS J.N. , AARONSON M.J. , MORGAN J.B. , TATUM J.D. , SCHMIDT G.R.
Published: May 2007

This study involved testing of 20 samples each of muscle, adipose tissue, kidney, and liver for residues of diethylstilbestrol, zeranol, trenbolone acetate and melengestrol acetate (anabolic steriods); lead and cadmium (environmental contaminants); carazolol (a beta‐blocker); clenbuterol (a beta‐agonist); azaperone and propiopromazine (tranquilizers) and six sulfa drugs: — sulfamethazine, sulfa‐dimethoxine, sulfabromomethazine, sulfaethoxypyridazine, sulfachloropyridazine, and sulfamethoxypyridazine — (as thyrostats). The tissues were collected from steers, heifers and cows at eight packing plants in four States and included “conventional”, “natural”, “organic”, “cull cow” and “chronically ill” cattle. In addition, adipose tissue samples from 20 carcasses were tested for residues of 25 individual chlorinated‐hydrocarbon and organophosphate pesticides. In the 1,780 chemical tests performed, no residue amount that would be considered violative was detected.
SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS
Authors: McKEITH FLOYD K. , BREWER M. SUSAN , O'CONNOR PHILIP L. , CARR TOM R. , NOVAKOFSKI JAN
Published: May 2007

Boneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum‐packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum‐packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL‐dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.
THE ROLE OF COVALENT CROSS‐LINKING IN THE TEXTURIZING OF MUSCLE PROTEIN SOLS1
Authors: LEE H.G. , LANIER T.C.
Published: May 2007

Covalent bonds are the strongest bonding forces that link denatured muscle proteins to form and stabilize a hydrogel. Covalent cross‐links dominate the rheological response of muscle protein gels with respect to temperature, enhancing the rubber elastic response as they increase in number and are more evenly dispersed throughout the gel. Formation of disulfide bonds through oxidation of sulfhydryl groups or disulfide interchange is important in protein hydrogels formed by heat from the muscle. The ability of fish protein sols to form glutamyl‐lysine cross‐links without the addition of an exogenous enzyme, chemical reagent or severe heat treatment seems unique. This property is attributed to inherently active transglutaminase, which is calcium dependent, and is likely also a function of the lower heat stability of fish myosin as compared to that of homeotherms. Commercial forms of transglutaminase produced from microorganisms are viable agents for altering and improving the gelation properties of muscle proteins.
BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON
Authors: BREWER M. SUSAN , STITES CHARLES R. , MCKEITH FLOYD K. , BECHTEL PETER J. , NOVAKOFSKI JAN E. , BRUGGEN KARL A.
Published: May 2007

This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean‐to‐fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off‐flavor intensity were unrelated to raw belly thickness.
A COMPARISON OF PROCEDURES FOR MEASUREMENT OF PIGMENT CONCENTRATION IN PORK
Authors: VAN LAACK R.L.J.M. , SOLOMON M.B. , WARNER R. , KAUFFMAN R.G.
Published: May 2007

Pigment concentration of pork with known quality defects was evaluated using different methods. In Experiment 1, protein denaturation (induced by postmortem incubation at 5‐35C) did not affect the pigment values. However, all methods yielded different absolute pigment values. When using the various procedures on a myoglobin standard, the alkaline haematin method and haematin‐chloride method yielded similar results. In Experiment 2, loin samples identified as either PSE (Pale Soft Exudative), RSE (Red Soft Exudative), RFN (Red Firm Non‐exudative) and DFD (Dark Firm Dry) based upon drip losses, L‐values and ultimate pH, were analyzed for pigment concentration. The methods yielded different absolute pigment values. Moreover, depending on the method, the pigment concentration of meat from these four quality groups was either similar or significantly different. It is concluded that the lower pigment concentration reported for PSE pork may be due to the method used.
PROPERTIES OF AN EXTRUDED JERKY‐TYPE MEAT SNACK CONTAINING POTATO FLOUR
Authors: RAY E.E. , MCKEE L.H. , GARDNER B.J. , SMITH D.W.
Published: May 2007

Extruded, nutritious, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh and leg meat (C) and flavored with three levels (0.5, 1.0, 1.5%) of chile powder were evaluated for textural properties, microbial, and nutritional content. Energy required to shear extrudates from C increased with the addition of more chile powder while extrudates from PDCB required more energy for tensile strength at the lower levels of chile powder. Energy required to pull apart C jerky‐type extrudates (tensile strength) increased with an added level of chile powder while the opposite was found for PDCB indicating that chile may enhance or decrease binding capability. Extrudates composed of PDCB were higher in protein, lower in fat, and contained more iron than C and MSC extrudates. Several raw ingredients were found to have high microbial counts. Extrusion processing resulted in low microbial counts in the finished products.
FORMATION OF HETEROCYCLIC AMINE MUTAGENS/CARCINOGENS DURING HOME AND COMMERCIAL COOKING OF MUSCLE FOODS
Authors: KNIZE M.G. , SINHA R. , SALMON C.P. , MEHTA S.S. , DEWHIRST K.P. , FELTON J.S.
Published: May 2007

Muscle foods, when cooked, sometimes form heterocyclic amines that are mutagenic in bacteria and carcinogenic in animal tests. A survey of commercially cooked meats from restaurants or grocery stores reflected varying levels from undetectable to 560 revertant colonies per gram in the Salmonella strain TA98 mutagenicity test. Home and laboratory cooked meats revealed up to 4000 TA98 revertants per gram of cooked meat. Heterocyclic amine mutagens/carcinogens responsible for the mutagenic activity were detected in some samples at 1.5 to 400 ppb. Since these compounds are formed from natural components in meats during heating, the cooking time and temperature are determinants for their production. Clearly, cooking conditions can be modified to greatly reduce or eliminate these carcinogens from our diet.
REGULATORY USE OF TEMPERATURE INDICATOR DEVICES1
Authors: BLACKWELL JOHN H.
Published: May 2007

Foot‐and‐mouth disease (FMD), a serious economic disease of livestock, can be transmitted to susceptible animal species through exposure to contaminated products, including meat, obtained from infected animals. Cooked beef products, originating from FMD‐affected countries, qualify for entry into the United States provided that juices expressed from meat samples representative of the entire shipment do not have a pinkish hue. The subjectivity in the method is eliminated by the use of temperature indicator devices (TID's). The USDA, in cooperation with the in‐country monitoring of processing by the National Veterinary Service of the FMD‐affected country, has permitted the use of both temperature indicator devices and time‐temperature indicator devices for the monitoring of the thoroughness of cooking for the importation of field trial samples, as well as commercial shipments of beef products.
COMPOSITION AND SENSORY ATTRIBUTES OF BACON AS INFLUENCED BY A BETA‐AGONIST‐674,239 TREATMENT AND SEX1
Authors: HEYMANN H. , CHANG C.H. , RICKES E.L. , HICKEY G.J. , WALLACE D.H. , HEDRICK H.B.
Published: May 2007

Uncooked and cooked bacon from control and beta‐agonist L‐674,239 fed female (gilt) and male castrate (barrow) pigs were evaluated by chemical and sensory analyses. No differences were observed in processing parameters or cook yields of bacon due to beta‐agonist treatment or sex of animal. Uncooked bacon from beta‐agonist fed pigs compared to controls, and from gilts compared to barrows, contained more protein, less fat and was scored higher for lean:fat ratio. The cooked bacon from gilts had more visual lean, greater perceived crispness and coated the mouth less than the bacon from barrows. Cholesterol in cooked bacon did not differ due to beta‐agonist treatment but was higher in gilts than in barrows.
EVALUATION OF A RIBOFLAVIN‐METHIONINE MIXTURE TO IMPROVE THE QUALITY OF AQUACULTURED CATFISH FILETS DURING THE CHILLING PROCESS
Authors: FERNANDES C.F. , FLICK G.J. , LIBEY G.S.
Published: May 2007

An optimized riboflavin‐methionine (RM) mixture with Escherichia coli (target organism) was evaluated for improving the quality of catfish filets during the chilling process. The RM mixture (pH 7.2) containing riboflavin (10μM), methionine (20 mM) and EDTA (1 mM) was photoactivated. E. coli cells grew in a medium containing l‐methionine when exposed to fluorescent light and grew in a RM mixture in the dark. However, the activated RM mixture injured and killed E. coli cells. As the concentration of riboflavin increased, the number of survivors decreased. The concentration of methionine did not significantly decrease the survival rate of E. coli. As pH increased, the number of killed and injured E. coli cells increased. The RM mixture injured and/or killed a low load of E. coli cells faster than a high load. Methionine solution or RM mixture added to the suspension in phosphate buffer (15 mM, pH 7.2) and photoactivated at 0 and 24C for 8h to simulate the chilling water significantly reduced the total coliform counts but not the standard plate counts. However, when the catfish filets were suspended in a RM mixture at 0 and 24C for 2h to simulate the chilling process, there was no reduction in standard plate or total coliform counts.
DETERMINING FAT CONTENT IN GROUND BEEF VIA COLOR IMAGE PROCESSING
Authors: GWARTNEY B.L. , GAO X. , TAN J. , GERRARD D.E.
Published: May 2007

Two lots of beef trim were formulated into nine meat blocks which ranged from 9 to 32% fat. Ground samples (n=2) were randomly taken from each meat block, images were captured in the hue, saturation and intensity (HSI) format and fat content were determined. Patties from each block were manufactured and randomly selected (n=3) for image capture and fat content determination. The HSI statistical function characteristics for the color distribution curves were evaluated. Fat content was correlated to many of the image characteristics (p < 0.05). Image variables accounted from 81 to 87% of the variation in actual fat content, depending on which form was analyzed, and residual standard deviations ranged from 2.75 to 3.62%. These data show that image processing may be a useful technology for monitoring ground beef composition with fat levels up to 32%.
PROPERTIES OF WILD RICE/PORK SAUSAGE BLENDS
Authors: RIVERA J.A. , ADDIS P.B. , EPLEY R.J. , ASAMARAI A.M. , BREIDENSTEIN B.B.
Published: May 2007

Wild rice was cooked to two targeted levels of hydration (1:2, 1:4), each added at 0 (control), 15 and 30% to low‐, intermediate‐, and high‐fat pork trimmings (20, 35 and 50% fat). Percentages of fat and protein decreased and carbohydrate and moisture increased, as level of hydrated wild rice increased. Thiobarbituric acid reactive substances (TBARS) were significantly lower during frozen (0, 3, 6 months) storage (p<0.01) in wild rice treatments. Sensory scores for rancidity, toughness and cohesiveness were lower if wild rice was added. Phytate was confirmed as one of the key antioxidants in wild rice.
SPECTROPHOTOMETRY OF BEEF MUSCLE AND ADIPOSE TISSUE DURING HEATING AND COOLING
Authors: SWATLAND H.J.
Published: May 2007

The effect of heating and cooling on the reflectance of beef was measured by fiber‐optics. Triplicate samples of sternomandibularis and deep pectoral adipose tissue were heated from 20 to 80C, then cooled to 20C, over a 3 h period. Reflectance spectra were measured at every 5C. During heating, muscle reflectance from 400 to 700 nm increased to 70C, then decreased from 70 to 80C. During cooling, reflectance at most wavelengths decreased from 80 to 20C. However, in the Soret absorbance band at 440 nm, there was little change in reflectance during cooling from 80 to 20C. Thus, the 440/700 nm ratio of reflectance increased as muscles were heated, but changed little during cooling. During heating, adipose tissue reflectance from 400 to 700 nm decreased, then showed a further small decrease during cooling, so that optical changes were irreversible.
PESTICIDE RESIDUES IN BEEF TISSUES FROM CATTLE FED FRUITS, VEGETABLES AND THEIR BYPRODUCTS
Authors: SCHNELL T.D. , SOFOS J.N. , MORGAN J.B. , AARONSON M.J. , TATUM J.D. , SMITH G.C.
Published: May 2007

Muscle, adipose, liver and kidney tissue samples were collected from cattle fed potato processing residue (n=20), apple pomace (n=20), pear pomace (n=10), cannery corn waste (n=20), cotton gin trash (n=20), tomato pomace plus almond hulls (n=16), dried grape solids (n=10) or dried citrus pulp (n=6) as well as from control cattle which were not fed fruits, vegetables or their byproducts (n=21). All adipose tissue samples (n=143), representative samples of the above feeds (n=24) and representative samples of muscle (n=35), liver (n=35) and kidney (n=35) tissues were assayed for acephate, benomyl, captafol, cypermethrin, folpet, azinphos‐methyl, captan, chlorothalonil, ethyl parathion, and permethrin. In 2,720 tests for the aforementioned oncogenic pesticides, eight tests were positive, but no residue amount that would be considered violative was detected. The only pesticide detected was benomyl and it was detected at nonviolative levels in the adipose tissue of cattle that had been fed either apple pomace or pear pomace.
SENSORY, CHEMICAL, AND PHYSICAL EVALUATION OF REDUCED‐FAT GROUND BEEF PATTIES WITH “NATURAL” FLAVORINGS1
Authors: CARMACK C.F. , KASTNER C.L. , HUNT M.C. , KROPF D.H. , ZEPEDA C.M. GARCIA , SCHWENKE J.R.
Published: May 2007

Reduced (7%)‐ and regular (25%)‐fat ground beef were formulated from domestic A‐ or E‐maturity or imported knuckles. Dried Cream Extract (DCE), Hydrolyzed Vegetable Protein (HPV), Natural Prime Beef Bases #224545 and #224546, or no flavoring (C7) were added to reduced‐fat formulations for flavor enhancement. Immediately after cooking, A‐ and E‐maturity 25% fat controls (C25) exhibited higher (P<0.05) beef flavor intensity and lower (P<0.05) offflavor scores than C25 of imported lean. Compared to C7, patties of imported lean with 224545, 224546, and HVP had greater (P<0.05) beef flavor intensities (P<0.05) at O min holding time. Cooking losses were lower (P<0.05) for E‐maturity beef bases containing patties than for HVP counterparts. Reduced‐fat patties from A‐ or E‐ maturity lean sources were more desirable than those from imported source, when beef flavor intensity, juiciness and off flavor notes were evaluated.
CHANGES IN NITROGEN FRACTIONS AND FREE AMINO ACIDS DURING RIPENING OF SPANISH DRIED BEEF “CECINA”
Authors: GARCÍA I. , DÍEZ V. , ZUMALACÁRREGUI J.M.
Published: May 2007

The changes in nitrogen fractions (total nonprotein nitrogen ‐NPN‐, amino acid nitrogen, peptide nitrogen and volatile basic nitrogen) and free amino acids during the ripening of “cecina” (a Spanish dried beef product) were tracked. The amount of total NPN, amino acid nitrogen and volatile basic nitrogen increased during processing, while peptide nitrogen decreased in the last stage. An increase was observed in all amino acids except taurine. In the final product, the most abundant free amino acids were leucine‐isoleucine mixture, lysine and proline‐methionine mixture. Taking into account the concentrations of the most abundant amino acids detected in cecina and the taste thresholds described for L‐amino acids in water, it appears that several amino acids i.e. lysine, alanine, valine and glutamic acid, could contribute to the flavor of this meat product.
UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA1
Authors: OSBURN W.N. , MANDIGO R.W. , CALKINS C.R.
Published: May 2007

This study determined temperature (50, 60, 70 and 80 C) and time (0.5, 1.0, 1.5 and 2.0 h) parameters that improved the water binding ability of desinewed beef connective tissue (BCT); the functionality of added water (AW, 100–600%, wt/wt) BCT gels; and attributes of bologna containing 10–30% addition of 100–400% AW BCT gels. Heating (70C) BCT for 0.5 h increased its water binding ability, allowing development of BCT gels (100–600% AW). Addition of water increased (P<0.05) BCT gel moisture content, while decreasing fat, protein, melting points, collagen content, and hardness. Incorporation of BCT gels in reduced‐fat bologna decreased (P<0.05) product hardness and increased juiciness, indicating the potential of BCT gels as water‐binders and texture‐modifying agents in reduced‐fat comminuted meat products.
ASSESSING PHYSICAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS DURING CONVECTIVE HEATING
Authors: TSAI S.‐J. , UNKLESBAY N. , CLARKE A.D. , UNKLESBAY K.
Published: May 2007

Restructured beef roasts are useful alternatives for foodservice or home meal replacement and it is important that uniformity of preparation and quality can be achieved for key markets. Two sizes of restructured beef roasts were heated to various internal temperatures (35–65C) to determine effects on selected physical properties of a

w

pH, water‐holding capacity (WHC), water absorption (WAC) and moisture content. The a

w

was least affected (0.985–0.987), but all other properties were affected by endpoint temperature, slice position (section) and sample depth (location). Moisture content was greatly affected with outer layers having lower values. The pH increased 0.06 to 0.21 units depending on temperature and location. WHC decreased while WAC increased as endpoint temperature increased to 65C, but section and location also had an impact. Before denaturation of meat protein is complete, it appears the physical properties are highly influenced by the product temperature and therefore final quality can be modified by altering endpoint temperature.
PROCESSING CHARACTERISTICS AND YIELD OF PORK FRANKFURTERS MANUFACTURED FROM GILTS ADMINISTERED EXOGENOUS PORCINE SOMATOTROPIN
Authors: BRYAN KEITH A. , KUECKER WILLIAM G. , MILLS EDWARD W. , HENNING WILLIAM R. , HAGEN DANIEL R.
Published: May 2007

Eighteen gilts (75 kg) were injected daily with 0, 2.5, or 5 mg of porcine somatotropin (pST) for either 30 or 31 days prior to slaughter to examine the effects of dose of pST administration to swine on processing characteristics of frankfurters manufactured from pork. Frankfurters were manufactured from New York shoulders (NAMP #404) and formulated with fat from the same carcass to a final product target of 22% fat and 10% added water. Frankfurters from pST‐ treated gilts had lower smokehouse yields (0.9% decrease; P <.005) and greater shear force peak height (35.4% increase; P < 0.05) compared with the controls. The increased shear force required for skin failure of frankfurters manufactured from pork from pST‐treated pigs was not readily explained by other differences due to treatment (e.g., cooking stability, batter proximate composition or salt soluble protein content; all P > 0.05)
INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS1
Authors: OCKERMAN H.W. , SÁNCHEZ F.J. CÉSPEDES , MARISCAL MA. ORTEGA , SERRANO A.M. MARTIN , MUÑOZ M.C. TORRES , LEÓN‐CRESPO F.
Published: May 2007

The fungi growth on Spanish ham surfaces appears to be involved in the flavor development of this product. However, there is a lack of information about the metabolic activity of these molds. Five mold strains belonging to the Penicillium genera, isolated from Spanish ham surfaces were used to evaluate their proteolytic activity in a meat substratum having a similar composition to that existing on the Spanish ham surface. All samples were held at different temperatures (3, 8 and 12C) and relative humidities (75%, 85% and 95%) during 30 days. All of the molds reflected a proteolytic activity which was principally affected by temperature, and the samples inoculated with P. chrysogenum strains proved to achieve the highest proteolytic activity.
A RESEARCH NOTE FLAVOR‐MASKING AGENT EFFECTS ON SENSORY CHARACTERISTICS OF LACTATE‐CONTAINING CHICKEN MODEL SYSTEMS
Authors: JENSEN J.M. , PRESTAT C. , BREWER M.S.
Published: May 2007

To determine the effects of potential masking agents on sensory characteristics of ground chicken containing 3% or 4% sodium (SL) or potassium lactate(PL), sucrose, dextrose, lactitol, sorbitol or lysine were added individually to ground chicken breast tissue. Ground chicken in cylindrical containers was cooked to 72C in a circulating water bath, then evaluated at 45C, by a trained sensory panel for saltiness, bitterness, soapiness and sweetness. Chicken containing PL was more bitter and soapy, and less sweet than that containing SL. Chicken containing 4% SL was more salty and bitter than that containing 3% SL. Bitterness decreased in samples containing SL when 1% sucrose or lactitol was added. Sucrose also decreased soapiness in chicken containing PL. Sweetness did not increase in samples in which it decreased bitterness and soapiness. These results demonstrate that bitterness and soapiness imparted by lactates may be reduced by selected masking agents.
A RESEARCH NOTE SURFACE ROUGHENING OF PRECOOKED, CURED BEEF ROUND MUSCLES REDUCES IRIDESCENCE1
Authors: LAWRENCE T.E. , HUNT M.C. , KROPF D.H.
Published: May 2007

Surface roughening during slicing of precooked cured beef Biceps femoris, Semimembranosus, and Semitendinosus roasts was evaluated for its effects on intensity of iridescence and percentage of iridescent area. Using a textured slicing blade surface decreased (P < 0.05) iridescent intensity and the area of iridescence compared to the control (smooth slicing surface). Iridescence intensity and percentage of iridescent area was greatest (P < 0.05) in the Semitendinosus muscle, followed by Semimembranosus and Biceps femoris. Use of a meat‐slicing blade with a textured face could reduce the intensity and area of iridescence in sliced meat products.