bluuebunny/crossref_metadata_2025 huggingface dataset:
Growth Inhibition of a Pseudomonas by Carbon Dioxide
Authors: KING A. DOUGLAS , NAGEL CHARLES W.
Published: August 2006

SUMMARY— Growth rate studies were conducted with Pseudomonas aeruginosa to measure the inhibitory effect of CO2 when such variables as temperature, O2, tension, pH, and ionic strength of the glucose‐salts medium were controlled. Depletion of O2 did not limit growth until more than 75% (v/v) of the air was replaced with nitrogen. Generation time increased with ionic strength of the medium. The influence of pH in the range of 6.0 to 7.4 on the growth rate was negligible. When these variables were controlled, a linear relationship between generation time and CO2 composition of the gas phase was observed. At 70% CO2 (v/v), the generation time was nearly doubled. Thus, CO2 inhibits the metabolism of the organism, and this inhibition is due to gaseous CO2 in the air only when other environmental factors are controlled.
The Isolation and Characterization of the Tribe Mimeae in Foodstuffs
Authors: SNODGRASS CHARLOTTE J. , KOBURGER JOHN A.
Published: August 2006

SUMMARY— Mima and Herellea organisms, which have been reported to be members of the tribe Mimeae and to have pathogenic properties, were isolated from 25 of 96 retail food samples investigated. Mima were isolated from 16% of the samples; Herellea were found in 9%. Fresh and prepared meats, seafoods, dairy products, and vegetables contained these organisms, but dehydrated foods were free of Mimeae. Because of certain similarity to the Neisseriaceae and the pseudomonads and their relatively limited biochemical activity, these organisms are often difficult to identify. The morphological and physiological characteristics of Mima and Herellea are described and their possible significance in foods discussed.
A Polarographic Method for Bromide Residue Determination
Authors: BECKMAN HERMAN , ALLEN PAUL T. , CROSBY D. G. , GAUER W. O , MOURER CHARLES
Published: August 2006

SUMMARY— A polarographic analytical procedure has been developed to give specific and quantitative responses based on the bromide content of food crops and other media. Improved extraction, ashing and oxidizing systems are used to improve recovery and reliability. The bromides present in plant material can be quantitatively removed with an aqueous‐alcohol solution, leaving the major portions of fats, protein and sugars undissolved. The ashing of the residue from this extract is simplified and allows larger samples to be processed. An absorption‐reaction train is used, first to oxidize the bromide to bromine and second from bromine to bromate. The bromate is measured for quantitation by polarography in a 1 M NH4OH/NH4CI solution. The polarogram is recorded using an applied voltage of −1 to −2 volts using the potential measured across the DME vs. a mercury pool. Application of this procedure has been made to 40 crops during the past three years. A mean recovery of 88.8 per cent has been calculated from fortified samples of every crop analyzed.
Calorimetric Determination of Volatile Reducing Substances
Authors: FARBER LIONEL , LERKE PETER
Published: August 2006

SUMMARY— The iodimetric procedure for determining the amount of reduction of an alkaline potassium permanganate solution which is used as a measure of the content of volatile reducing substances (VRS) has been substituted by a colorimetric one. The net absorbance at 610 mp is determined from the difference in absorbance between the unreacted and reacted 0.02N KMnO4 in N NaOH solution. The microequivalents of reduction corresponding to the net absorbance value is read off a graph showing the linear relationship between the net absorbance and the amount of VRS.
Some Volatile Components of Vitis Vinifera Variety White Riesling. 3. Neutral Components Extracted from Wine
Authors: VAN WYK C. J. , KEPNER RICHARD E. , WEBB A. DINSMOOR
Published: August 2006

SUMMARY— The neutral components of a table wine made from Vitis Vigzifern variety White Riesling were isolated by methylene chloride extraction. Free acids were removed by basic extraction leaving the neutrals in the methylene chloride solution. Individual components were separated by preparative scale gas chromatography and identification was accomplished through comparisons of relative retention times of knowns and unknowns on several different gas chromatographic columns and by infrared spectroscopy. The neutral essence consisted principally of alcohols; the maior ones: ethanol, n‐propanol, isobutanol, 2‐methylbutanol, 3‐methyl butanol, n‐hexanol, levo‐2,3‐butanediol, and 2‐phenethanol. Present in smaller amounts were: 3‐methylpentanol, 4‐methyl‐pentanol, meso‐2,3‐butanediol and linalool. The second most common class of substances in the essence was esters; the major ones: ethyl acetate, isoamyl acetate, ethyl n‐caproate, ethyl n‐caprylate, n‐hexyl acetate, 1,3‐propanediol monoacetate, and 2‐phenethyl acetate. Present in smaller amounts were: n‐propyl acetate, isobutyl acetate, 2‐methylbutyl acetate, levo‐2,3‐butanediol monoacetate, ethyl lactate, ethyl 3‐hy‐droxybutyrate, ethyl 2.hydroxyisocaproate, ethyl n‐caprate, ethyl 9.decenoate, diethyl succinate, diethyl malate, dimethyl phthalate, and diethyl phthalate. Components of functionality other than alcohols or esters were: y‐butyrolactone, N‐ethylacetamide, diethyl acetal, and acetaldehyde.
Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post‐mortem Aging
Authors: DAVIDEK J. , KHAN A. W.
Published: August 2006

SUMMARY—

A routine method for the extraction, chromatographic separation and ultraviolet spectrophotometric assay of ribonucleotides and their derivatives in chicken muscle was developed to study changes in ribonucleotide content of chicken muscle from the moment of death until tenderness changes are essentially complete. In this method, the mean error of duplicate analyses was ±2%, and recoveries were within ±6% of amounts added.

Results indicated that the formation of inosinic acid occurred as a result of breakdown of adenosine triphosphate during the period of time between slaughter and onset of rigor‐mortis. During prolonged aging (over 24 hr) or aging in slush ice (compared to aging in drained crushed ice), the Inosinic acid content of muscle decreased. Inosinic acid content of breast muscle was higher than leg muscle and increased in both muscles with the age of the birds.
Isometric Tension Changes and Shortening in Muscle Strips During Post‐mortem Aging
Authors: JUNGK R. A. , SNYDER H. E. , GOLL D. E. , MCCONNELL K. G.
Published: August 2006

SUMMARY—

Post‐mortem tension changes of rabbit psoas and beef geniohyoideus and semitendinosus muscle were studied. A special device was constructed and used to measure these changes while holding the muscle isometrically. It has been possible to demonstrate a pattern of tension development and cessation in rabbit muscle at 24°C and in beef muscle at 0°, 10°, and 24°C. With rabbit muscle no tension development was detected at 0° or 10°C. Initiation of tension development is affected by the ante‐mortem state of the animal as well as by temperature. The post‐mortem tension decline occurs after the disappearence of ATP and evidently is not related to ATP degradation. Possible relationships between post‐mortem tension changes and meat tenderness are discussed.
Fatty Acid Composition of Turkey Meat as Affected by Dietary Fat, Cholesterol and Diethylstilbestrol
Authors: CHUNG R. A. , LIEN Y. C. , MUNDAY R. A.
Published: August 2006

SUMMARY—

Diethylstilbestrol (DES) increased the total lipid content of turkey breast, thigh and skin whether a corn oil (CO) or hydrogenated coconut oil (HCO) diet was consumed. The effect of DES, cholesterol (C) or DES + C was greater with the HCO diet than with the CO diet. The total polyunsaturated acid content of the breast of turkeys on the HCO control diet and on the CO control diet was the same but was greater in the thigh and skin lipids of turkeys on the CO control diet, primarily due to the greater linoleate concentration.

The proportion of fatty acid was changed to a small extent by DES, C and DES + C. However, the weight of the fatty acids in unit weight of turkey meat was greatly changed because of the large effect on the total fat content and consequently on the total fatty acid content.
Formation and Stability of Nitric Oxide Myoglobin. II. Studies on Meat
Authors: REITH J. F. , SZAKÁLY M.
Published: August 2006

SUMMARY—

Results in model Mb solutions were confirmed by tests on pork samples treated with the mentioned additives and heated. The content of nitric oxide chromogen (DNOMb) in the samples was determined according to Hornsey. It was found that optimum DNOMb formation required not less than 5 mols nitrite per mol Mb; this may be due partly to side reactions with cysteine and other components of meat. In the presence of sufficient sodium ascorbate (200 mols per mot Mb), 3 mols nitrite per mol Mb was optimum. A large excess of nitrite (500 mols per mol Mb) induced the formation of green pigments, and appreciably less DNOMb was found.

Reheating meat containing denatured Mb with nitrite converted Mb to a red pigment, but the color intensity so obtained was 40–60% of that obtained with normal nitrite treatment before heating.

Potassium nitrate did not influence the DNOMb formation. The higher the temperature to which meat is heated, the lower its DNOMb content.

Exclusion of oxygen by means of carbon dioxide during the treatment of meat improved the final DNOMb content.

Irradiation by light of meat containing DNOMb showed that the concentration of nitrite necessary for optimal DNOMb formation in the absence of ascorbate (5 mols nitrite to 1 mol Mb) also caused optimum stability to irradiation in air.

Potassium nitrate did not affect this stability. The breakdown of DNOMb increased with the light intensity. In a carbon dioxide atmosphere the breakdown of DNOMb is much slower than in air and it is independent of the light intensity.
Effect of Post‐Mortem Aging and Enzyme Tenderizers on Mucroprotein of Bovine Skeletal Muscle
Authors: McINTOSH ELAINE NELSON
Published: August 2006

SUMMARY—

The effect of post‐mortem aging on the mucoprotein of bovine skeletal muscle was studied, and compared with the effect of papain. The effects were strikingly similar. After either treatment, the isolated mucoprotein products were observed to have lowered viscosity, various degrees of ultra‐filterability, and changes in the character of precipitates formed in the presence of alcohol or phosphotungstic acid. There was a decrease in glucosamine‐galactosamine ratio, which was indicative of lessened glucosamine content.

Following post‐mortem aging, a portion of mucoprotein became extractable by KCI. This product was unfilterable, and exhibited low viscosity, with increased hexosamine content and marked loss of nitrogen. Loss of nitrogen was also observed in the ultrafilterable product which resulted after papain treatment. The mucoprotein solubilized by hot water increased in post‐mortem aging. These observations indicated that depolymerization of mucoprotein occurs as a result of either post‐mortem aging or enzyme tenderizer treatment. There appears to be a breakdown of the mucoprotein which produces fragments of lower molecular weight. Lessened nitrogen content, together with the decrease in glucosamine‐galactosamine ratio observed in the KCI‐extractable product isolated after aging as well as in the ultrafilterable product which resulted after papain treatment, indicate a splitting off of protein.

Mucoprotein breakdown may be a factor in the increased tenderness as the result of either post‐mortem aging or treatment with papain‐containing tenderizers. Studies are needed which correlate mucoprotein changes with tenderness in order to establish this relationship. It is conceivable that the changes in the mucoprotein fraction observed in this study contribute significantly to the loss of integrity observed in bovine skeletal muscle after post‐mortem aging.
The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.
Authors: RITCHEY S. J. , YOUNG R. W. , ESSARY E. O.
Published: August 2006

SUMMARY—

DDT and lindane were fed separately and in combination at levels of 0.2 and 2.0 ppm to chickens during a growing period of 9 weeks. Pesticides incorporated into the tissues were reduced considerably when the birds were cooked by baking or frying. DDT, DDE, and Kelthane were present in the control and cooked carcasses, but DDD was found only in the cooked birds. A relationship between the two pesticides in which lindane enhanced the retention of DDT in the tissues appeared possible.
An Analysis of Reflectance Spectrophotometry as Applied to Meat and Model Systems
Authors: SNYDER H. E. , ARMSTRONG DAVID J.
Published: August 2006

SUMMARY—

A comparison of different ways of treating reflectance data showed that K/S ratios were best suited for quantitative analysis of myoglobin derivatives in intact meat samples. Evidence was found for a change in the average path length of light reflected from a water suspension of a myoglobin‐dried milk mixture. The average path length decreased in the region of an absorbancy peak. The ratios of K/S values derived from reflectance data on myoglobin derivatives can be quite different from the ratios of absorbancy coefficients of the same derivatives at the same wavelengths but obtained by transmission spectrophotometry. Results with a myoglobin‐dried milk suspension showed that the nature of the blank used for reflectance had an important influence on the K/S ratio.
Vitamin A Supplements and Hypoxanthine‐Uric Acid and Nucleotide Content of Selected Beef Muscles
Authors: MEYER DOROTHY D. , VAIL GLADYS E. , BRAMBLETT VIANNA D. , MARTIN T. G. , HARRINGTON R. B.
Published: August 2006

SUMMARY—

Longissimus dorsi (two positions), biceps femoris, gluteus medius, and rectus femoris muscles from 16 Charolais‐Hereford crossbred and 16 Hereford straightbred heifers on supplements of Vitamin A ranging from 0 to 6000 I.U. per lb ration were analyzed in the raw state. From 12 of the Charolais‐Hereford crossbred and 12 of the Hereford straight‐bred carcasses, loin steaks at three positions within the longissimus dorsi muscle were analyzed after cooking. Phosphorylated compounds having absorbance at 248 mμ, hypoxanthine‐uric acid, pH, and total moisture were determined in both raw and cooked tissue.

In raw tissue, phosphorylation was higher and hypoxanthine‐uric acid was lower for longissimus dorsi than for the other muscles (P < .01). Differences between two positions in longissimus dorsi muscle were statistically nonsignificant. Significant differences (P < .05) were found for hypoxanthine‐uric acid and pH among Vitamin A supplements by analysis of variance techniques. Charolais‐Hereford crossbred heifers tended to have larger quantities of hypoxanthine‐uric acid than did Hereford straightbred heifers.

In cooked loin steaks a breed × vitamin supplement linear interaction was significant (P < .051 for hypoxanthine‐uric acid, pH, and intensity of flavor and a quadratic trend (P < .05) for total moisture. Among steak positions, hypoxanthine‐uric acid differences were significant (P < .011 and there was a significant linear trend (P < .01) for hypoxanthine‐uric acid, pH, total moisture and intensity of flavor and also a linear trend (P < .05) for juiciness. There was a significant vitamin × position interaction (P < .011 and breed × vitamin × position intertction (P < .011) for hypoxanthine‐uric acid.

Cooked loin steaks from Charolais‐Hereford crossbred heifers had slightly higher apparent IMP and hypoxanthine‐uric acid values than steaks from Hereford straightbred carcasses. Average flavor desirability scores were slightly higher for Hereford straightbred heifers than for the Charolais‐Hereford crossbreds, although the differences were not found statistically significant.

Total moisture and average juiciness sensory scores were significantly different (respectively P < .01 and P < .05) among loin steak positions.

Size and location of muscle within the carcass, cooling rate, pH of tissue, inter‐and intramuscular fat, and lean muscle mass are some factors believed to affect nucleotide degradation and content of hypoxanthine‐uric acid.
Shortening as a factor in meat ageing
Authors: DAVEY C. L. , KUTTEL HELEN , GILBERT K. V.
Published: August 2006

Summary. Shortening during the slow and rapid phases of rigor mortis onset determines largely the extent to which beef ages. For meat stored at 15°C for 3 days, shear‐force values are uniformly low at shortenings of 0% to 20% of the freshly excised muscle length. However, there is a four‐ to five‐fold increase in toughness as shortenings proceed from 20% to 40%. This is followed by a decline in toughness as shortenings increase further from 40% to 55%. With increasing shortenings beyond 20%, progressive decreases occur in the extent to which meat ages until at 40% shortening, ageing has declined to zero.
Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During Storage
Authors: FROMM DANIEL
Published: August 2006

Physical and chemical observations were made on the loss of strength and substance by the vitelline membrane of the hen's egg during changes in ambient pH. It was found that the vitelline membrane of the freshly laid egg contains a network of fibers on its surface which tends to dissipate as the pH of the albumen rises. In conjunction with the physical deterioration of the fibrous structure on the vitelline membrane, there are significant changes in weight, protein, and hexosamine content of this membrane. Hypotheses are presented concerning the mode of action of the physiochemical changes in the vitelline membrane.
Influence of Potassium Fertilization on Enzymatic Activity, Phenolic Content and Discoloration of Potatoes
Authors: MONDY N. I. , MOBLEY E. OWENS , GEDDE‐DAHL S. BOND
Published: August 2006

SUMMARY— Ontario potatoes, representing a variety that is very susceptible to precooking blackening, were grown in each of two consecutive years at different levels of potassium fertilization. In each of the two years of the study, the discoloration and total phenolic content of tubers decreased as potash applications were increased from 140 to 400 or 540 lb. per acre. The differences in discoloration were significant at the 1% level and the differences in phenolic content at the 5% level. Potatoes grown at high levels of potassium fertilization had higher cytochrome oxidase activity than those grown at lower levels. Potassium fertilization had no significant effect on polyphenol oxidase activity. A positive correlation (0.830) was found between the phenolic content and discoloration of potatoes as affected by potassium fertilizer.
Purification and Properties of Phosphoglucomutase from Potato Tubers
Authors: PRESSEY RUSSELL
Published: August 2006

SUMMARY— The level of phosphoglucomutase in potato tubers has been found to be about 400 times higher than previously reported. This enzyme has been purified 40‐fold over the dialyzed crude extract by a procedure consisting of fractionation with ethanol and acetone, fractionation with ammonium sulfate, and filtration through Sephadex G‐100. The potato enzyme is similar to phosphoglucomutases obtained from other sources, but most closely resembles the rabbit muscle enzyme. It requires Mg2+ and cysteine for activity, is activated by preincubation with Mg2+ and cysteine, possesses a molecular weight of 63,000, exhibits optimal activity at pH 7.6, and is inhibited by anions.
The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans
Authors: ROHAN T. A. , STEWART T.
Published: August 2006

SUMMARY— The sucrose in fresh cocoa beans is hydrolyzed to glucose and fructose during fermentation and the rate of the reaction confirms the possible inclusion of reducing sugars among the precursors of chocolate aroma. The optimal concentration of reducing sugars in the bean is reached at about the same time as maximal flavor development, and coincides approximately with the peak in amino acid concentration. An objective method for assessing the “Degree of Fermentation” of cocoa beans has been proposed and tested.
The Precursors of Chocolate Aroma: Application of Gas Chromatography in Following Formation during Fermentation of Cocoa Beans
Authors: ROHAN T. A.
Published: August 2006

SUMMARY— An imporved method of roasting milligram order quantities of chocolate aroma precursors in a flash heater attached to a gas chromatograph has permitted semi‐quantitative measurements of the aroma volatiles produced from samples withdrawn at intervals from fermenting heaps of cocoa beans. The observed increase in aroma concentration with increased duration of fermentation, and the time at which maximal concentration occurs, are in line with previous experience and with recent investigations on the production of free amino acids and reducing sugars, these substances being strongly suspected as aroma precursors.
Formation of Myofibrillar Fragments and Reversible Contraction of Sarcomeres in Chicken Pectoral Muscle
Authors: TAKAHASHI KOUI , FUKAZAWA TOSHIYUKI , YASUI TSUTOMU
Published: August 2006

SUMMARY— As morphological changes occurred in the pectoral muscles of chicken carcasses during 48 hr storage at 5°C, two notable phenomena were observed: (1) fragmentation of myofibrils and (2) reversible or irreversible contraction of sarcomeres. When blendorized, myofibrils tend to break into small fragments composed of 1‐4 sarcomeres with time post‐mortem. It was also found that besides an irreversible post‐mortem contraction of sarcomeres generally accepted, a reversible contraction can take place under particular conditions.
A Study of the Fate of Volatile Hop Constituents in Beer
Authors: BUTTERY RON G. , BLACK D. R. , LEWIS M. J. , LING LOUISA
Published: August 2006

SUMMARY— The volatile material from a pilot plant brewed beer (hopped) has been analyzed by the direct combination of capillary gas chromatography and mass spectrometry. None of the major volatile terpenoid hydrocarbons of hops (myrcene, caryophyllene, humulene) could be detected in the beer volatiles. The only volatile constituents in the beer which could be assigned to hops with some certainty were ethyl dec‐4‐enoate and ethyl deca‐4,9‐dienoate, which exist in the hop oil as the methyl esters.

A capillary gas chromatography analysis of a beer which was brewed without hops but with methyl dec‐4‐enoate (0.02 g/L) showed that this ester was converted to the ethyl ester by the fermentation.

A study was also carried out using model systems to parallel the “kettle boiling” step of brewing. This involved boiling hops with water for a set period and filtering the water extract from the hops. It was found that the pattern of volatile hop constituents in the filtrate (hopped water) was quite different from hop oil and consisted principally of free organic acids, humulene epoxide, humulenol, and other hop oil oxygenated components. With fine filteration through Celite, very little myrcene, humulene, or caryophyllene were transferred into the water, even though they form the major part of hop volatiles. If, however, only coarse filtration was used, a greater amount of these hydrocarbons were found in the filtrate.

It is concluded that the amount of volatile hop oil constituents reaching the final beer probably depends upon the exact conditions of the brewing process used. No evidence could be found in the present work to support the view that the tiny amounts that do survive in beer prepared by the typical American process could contribute more than a very minor amount to the characteristic beer aroma.
The Reaction of Myosin with Malonaldehyde
Authors: BUTTKUS H.
Published: August 2006

SUMMARY— The protein malonaldehyde reaction was studied as a potential mechanism of protein denaturation in muscle, especially during frozen storage. Myosin, a structural protein of muscle, was reacted at pH 6.8 and ionic strength 0.5 with malonaldehyde, an oxidation product of polyunsaturated fatty acids. The rate of reaction with the s‐amino groups of myosin was greater at ‐20° than at 0° and was almost as great as that at +20°. The same relationship was observed when the decreasing malonaldehyde concentration was measured in the protein‐malonaldehyde reaction mixture. Amino acid analyses before and after reaction at 100° for 60 set showed that malonaldehyde reacted preferentially with histidine, arginine, tyrosine, and methionine. In frozen solution, malonaldehyde reacted with lysine, tyrosine, methionine, and arginine in decreasing order of intensity, but it did not react with histidine. The increased rate of reaction in the frozen system is explained as a concentration effect and as a catalytic effect involving the ice structure.
Nutritive Value of Edible Parts of Fulani Cattle
Authors: OKE O. L.
Published: August 2006

SUMMARY— Fulani cattle were analyzed for protein, fat and minerals. All the parts examined, contained from 68‐79% protein; fat contents and calories were similar to those already reported. All parts were rich in calcium, iron and phosphorus.
The Effects of Freezing, Frozen Storage Conditions and Degree of Doneness on Lamb Palatability Characteristics
Authors: SMITH G. C. , SPAETH C. W. , CARPENTER Z. L. , KING G. T. , HOKE K. E.
Published: August 2006

SUMMARY— Comparisons involving fresh versus frozen chops and roasts from 190 lamb carcasses indicated significant though nonconformable treatment effects on cooked‐sample palatability characteristics. Freezing resulted in a highly significant increase in shear force values for loin chops and highly significant decreases in flavor, tenderness and overall satisfaction scores for leg roasts. Freezing rib chops, in contrast to the results for loin chops and leg roasts, resulted in a highly significant decrease in shear force values indicating an increase in tenderness as the result of freezing. Several possible explanations concerning these contradictory findings are suggested and discussed. In other paired‐chop comparisons, higher final cooking temperatures resulted in increased shear force values for rib chops; wrapping samples prior to freezing appeared to have little effect on chop tenderness comparisons. In all comparisons, variance ratios between chops treated differently were not significantly altered.
Factors Affecting the Stability of Chlortetracycline, Tylosin and Furylfuramide Against Low Level of Ionizing Radiation
Authors: KAWABATA TOSHIHARU , KOZIMA TSUNEO , SHIMURA NAOHIKO , YOSHIMURA EIZO
Published: August 2006

SUMMARY— Effect of low levels of ionizing radiation (0.01–0.2 Mrad) on the stability of chlortetracycline (CTC), furylfuramide (FF) and tylosin (Tl) were investigated. Tl in the phosphate buffer of pH 6–8 was very sensitive to low‐level radiation, while either FF or CTC exhibited fairly high resistance at the same dose levels. Removal of dissolved oxygen in the test solution by aerating with nitrogen gas enhanced the inactivation of TI and FF at 0.05–0.1 Mrad of radiation, but it had an opposite effect on the inactivation of CTC. Much higher TI and CTC activities were retained after irradiation at 0.1 or 0.2 Mrad when the drugs were added to albumin, gelatin, broth or minced meats of five species of fish; the retention of FF did not change.

The remaining activity of Tl at 0.1 or 0.2 Mrad of radiation was more or less influenced by adding various sugars and amino acids. The presence of sugars (mono‐ or disaccharides) did not change retention of TI markedly, but gave a weak protective effect. Tryptophane, histidine, phenylalanine, methionine and tyrosine exhibited a fairly high protective action on the inactivation of TI after irradiation.
Composition of Bovine Muscle Lipids at Various Carcass Locations
Authors: O'KEEFE P. W. , WELLINGTON G. H. , MATTICK L. R. , STOUFFER J. R.
Published: August 2006

SUMMARY— Bovine intramuscular lipids extracted from the semitendinosus, triceps brachii and longissimus dorsi muscles were fractionated into phospholipids and neutral fats by silicic acid column chromatography. In spite of the wide range in total fat content at each location, phospholipids were present in all three muscles at a level of approximately 500 mg per 100 g of muscle tissue. This result, coupled with the lower total fat content of the semitendinosus as compared to the other two muscles, indicated a significantly higher percentage of phospholipid material in the total fat from the semitendinosus as compared to the triceps brachii or longissimus dorsi.

The fatty acids were identified in both lipid fractions using retention time data obtained on both a polar and a non‐polar column. The identity of the unsaturated fatty acids was confirmed when their peaks did not appear on the chromatographs obtained from brominated samples. There was significantly more C14:0 in the longissimus dorsi neutral fat fractions than in the semitendinosus neutral fat fractions. In the phospholipids, there was significantly more C16:0 and significantly less C18:0 in the longissimus dorsi as compared to either the semitendinosus or triceps brachii. Although the two lipid fractions of the longissimus dorsi contained slightly higher percentages of total saturated fatty acids than the corresponding fractions in the other two muscles, the effects were not significant.
Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods
Authors: POWERS JOHN J. , KEITH ELIZABETH S.
Published: August 2006

SUMMARY— Stepwise discriminant analysis for classifying food samples (known independently to differ in flavor) is illustrated by computer analysis of gas chromatograms from roasted coffee and potato chips. Four lots of coffee prepared so as to differ in flavor were scored organoleptically, steam distilled, and the distillate examined gas chromatographically. By calculating all possible ratios among peak heights and subjecting these ratios to discriminant analysis, the coffee could be classified into the four flavor categories from the gas chromatographic data. The discriminant analysis procedure was set to select the ratio most critical in differentiating among the chromatograms, then move on to the next most efficient ratio until the samples were classified. The same thing was done for potato chips except headspace volatiles were used for the gas chromatographic analysis.

Not only does the procedure described enable flavor to be correlated with gas chromatographic data, but the efficiency values for each ratio are useful. A compound devoid of flavor can conceivably be highly correlated with flavor; however, there is a good chance that a compound highly correlated with flavor is a flavor substance itself.
Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat
Authors: WASSERMAN AARON E. , TALLEY FLORENCE
Published: August 2006

SUMMARY— A taste panel was used to study the identification of roasted beef, pork, lamb and veal by flavor alone and the effect of fat on identification. Only about one‐third of the panel could identify correctly all four meats by memory of the flavors. There was an increase in the total number of correct identifications made by comparison of the unknown roasted meat samples with known standards but this was not significantly greater than the total correct responses by memory of the flavor alone. Beef and lamb, but not pork and veal, were identified significantly less often when lean ground roasts were tested than when normal ground roasts (containing fat) were used. Texture, color, mouth feel, and other factors may be important in the identification of meat. Beef, lamb and pork fat, as well as these fats after extraction with chloroform: methanol, were added to lean veal prior to roasting. Addition of beef fat did not increase recognition of veal as beef. Pork fat contained a factor increasing identification of veal as pork, but this factor was water‐soluble and could be removed. Lamb fat contained a component, or a fat‐soluble component, that significantly increased the identification of veal as lamb.
Texture Profile of Ripening Pears
Authors: BOURNE M. C.
Published: August 2006

SUMMARY— Pears of the Ovid variety were harvested at the normal stage of maturity, and ripened in a 70°F storage room. Samples of the fruit were taken out at regular intervals for texture measurements which consisted of the Magness‐Taylor pressure test and a modified General Foods Texture Profile. The adhesiveness of the pears was zero. The viscosity of the whole fruit could not be measured. All other parameters of the G. F. Texture Profile (hardness, cohesiveness, elasticity, brittleness, chewiness, and gumminess) decreased during ripening at approximately the same rate as the pressure test. It is suggested that this characteristic of ripening pears is responsible for the success of a simple single measurement (the puncture test) for measuring the complex phenomenon that is called “textural quality” of pears.
Comparative Distribution of Volatile Aliphatic Disulfides Derived from Fresh and Dehydrated Onions
Authors: BERNHARD RICHARD A.
Published: August 2006

SUMMARY— Gas chromatographic determination of the volatiles from fresh “Sunspice” onions revealed that the principal disulfide present is di‐St‐propyl, followed in descending, order of concentration by n‐propyl allyl, methyl‐n‐propyl, methyl allyl, dimethyl, and diallyl. In dehydrated onions this order is markedly altered. Methyl‐n‐propyl is the principal disulfide, followed by dimethyl, methyl allyl, di‐n‐propyl, n‐propyl allyl, and diallyl. Quantitative estimates of the disulfide content of 53 lots of fresh onions were made and compared with analyses of dehydrated onions from comparable lot numbers. Loss of measured volatiles averaged 98%, while loss of disulfides was greater than 89%. The relationship of disulfides to onion flavor and a pungency ranking system based on these analyses are discussed.
Collagen and Elastin in Different Cuts of Veal and Beef
Authors: VOGNAROVÁ IRENA , DVORÁK Z. , BÖHM R.
Published: August 2006

SUMMARY– The collagen and elastin content was determined in different cuts of veal and beef. Increases in the amount of total connective tissue are primarily due to increased amounts of collagen, whereas the elastin content is relatively constant. More collagen was found in veal than in beef. The amount of collagen solubilized by heating in one‐fourth strength Ringer's solution was twice as high for veal as for beef. Results indicate that the amount of connective tissue proteins in meat is dependent upon the anatomical location and the physiological function of the muscles. Results of chemical and histological analysis are discussed from the standpoint of their nutritional significance.
Substrates and Intermediates in the Enzymatic Reduction of Metmyoglobin in Ground Beef
Authors: SALEH BASSIMA , WATTS BETTY M.
Published: August 2006

SUMMARY– Various substrates were tested for their ability to increase the reduction of metmyoglobin by donating electrons to NAD. Intermediates of the glycolytic pathway which proved to be effective were glyceraldehyde‐3‐phosphate and fructose‐1, 6‐diphosphate. Other substrates, oxidized by NAD‐linked dehydrogenases known to be present in meat are a‐glycerophosphate, malate and glutamate. These also increased metmyoglobin reduction when added to meat.

The pathway of electron transport from NADH to metmyoglobin is believed to be mainly by way of DT diaphorase (menadione reductase) and quinones, since dicumarol, a specific inhibitor of this enzyme, partially blocked the reaction in meat. Higher levels of quinones did not accelerate the reaction.
Formation of Nitric Oxide Myoglobin: Mechanisms of the Reaction with Various Reductants
Authors: FOX J. B. , ACKERMAN S. A.
Published: August 2006

SUMMARY– The concentration, temperature and pH dependences of the formation of nitric oxide myoglobin (NOMb) from metmyoglobin nitrite (MetMb·NO2) were determined for nitrite and the reductants, ascorbic acid, cysteine, hydro‐quinone, nicotinamide adenine dinucleotide (NADH) and glyceraldehyde. The reaction for all reductants except glyceraldehyde involves the production of a nitroso‐reductant intermediate which breaks down to release nitric oxide. The latter forms a nitric oxide metheme complex (Fe+++) which is then reduced to the ferrous state (Fe++). With cysteine and NADH there is a second pathway which probably involves the direct reduction of MetMb NO2. Ascorbate and hydro‐quinone form nitroso intermediates that are stabilized in alkali. The effects of oxygen, ethylenediaminetetraacetic acid and cytochrome c on the reaction were determined. Oxygen slows or inhibits the reaction, while the latter two have no effect on the reaction as studied.
Formation of N‐Substituted Pyrrole‐2‐Aldehydes in the Browning Reaction Between D‐Xylose and Amino Compounds
Authors: KATO HIROMICHI , FUJIMAKI MASAO
Published: August 2006

SUMMARY– The formation of N‐substituted pyrrole‐2‐aldehydes in the browning reaction between D‐xylose and selected amino acids was investigated.

In order to facilitate the separation of the reaction products, the carbonyl compounds formed in the browning solution were converted into 2,4‐dinitrophenylhydrazones (2,4‐DNPs) and then esterified with diazomethane. Isolation of the esterified 2,4‐DNP was accomplished by column chromatography with alumina. Chemical structures of the isolated 2,4‐DNPs were confirmed by elementary analyses, ultraviolet and visible absorption spectra, and nuclear magnetic resonance spectra.

The following N‐substituted pyrrole‐2‐aldehydes were isolated as methyl ester of 2,4‐DNP, respectively: (2‐formylpyrrol‐I‐ybacetic acid from the reaction mixture of D‐xylose and glycine, 3‐(2‐formylpyrrol‐1‐y1)propionic acid from β‐alanine, and 2‐(2‐formylpyrrol‐1‐y1)‐4‐methyl‐valeric acid from L‐leucine.

The extent of pyrrolealdehyde formation from D‐xylose and selected alkylamine or amino acid was in the following order which corresponded to the extent of melanoidin formation: n‐butylamine > methylamine, β‐alanine > glycine > DL‐alanine. N‐substituted pyrrole‐2‐aldehyde was rather stable and was not considered to be an important intermediate of melanoidins. However, some correlationships between the formation of pyrrolealdehyde and that of melanoidins were demonstrated and discussed.
Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products
Authors: FULEKI TIBOR , FRANCIS F. J.
Published: August 2006

SUMMARY– A new method was developed to determine the quantities of the four major anthocyanins in cranberry and cranberry products. The pigments were streaked on Whatman No. 1 paper and separated by multiple ascending chromatography with 1‐butanol‐benzene‐formic acid‐water (100:19: 10:25). The individual bands were measured by transmission densitometry at 525 nm. The ratio of individual pigments was calculated from the densitometric peak areas. The linearity of densitometric response for anthocyanins was established. The amount of each individual anthocyanin present was calculated from the total anthocyanin content and the ratio of individual anthocyanins. The reproducibility of the methods was 6% for the two arabinosides and 4 to 5% for the two galactosides expressed as the coefficient of variability.
The Formation of Carbonyl Compounds in Cucumbers
Authors: FLEMING H. P. , COBB W. Y. , ETCHELLS J. L. , BELL T. A.
Published: August 2006

The carbonyl contents of benzene extracts of aqueous cucumber homogenates were estimated spectrophotometrically as the 2, 4‐dinitrophenylhydrazones. A large increase in the formation of carbonyl compounds occurred when cucumbers were blended with water in the presence of oxygen. This formation of carbonyl compounds was prevented by three methods: blending the cucumbers at pH 1.0; blending in an oxygen‐free atmosphere; and heating whole cucumbers to an internal temperature of 77°C before blending.

Chromatographic assays indicated that negligible amounts of the 2‐enals, 2, 6‐nonadienal, 2‐nonenal, and P‐hexenal are present in intact cucumbers; but a rapid synthesis of this class of carbonyl compounds occurred when fresh cucumbers were blended in the presence of oxygen. The most significant increase occurred in the formation of 2, 6‐nonadienal, the aldehyde largely responsible for the flavor of fresh cucumbers. There were indications that ethanal and propanal were present in appreciable levels in intact cucumbers.

These observations suggest that the characteristic flavor components of fresh cucumbers are generated enzymatically as a consequence of cutting or mechanically rupturing the fruit.
Effect of Low Temperature on Structure and Firmness of Apple Tissue
Authors: STERLING CLARENCE
Published: August 2006

Apple tissue was frozen at different temperatures and in different solutions, thawed, examined microscopically and tested for resistance to compression (firmness). In slow freezing, ice crystals separated the cells, crushed them, and ruptured ceil walls to produce radial splits in the tissue. The mechanical freezing damage occurs during freezing rather than during thawing. The firmness of frozen tissue was much lower than that of raw tissue. The effect of most added solutes was to minimize ice‐caused damage and to increase firmness with increasing concentration. The lower the temperature of freezing, the firmer was the tissue and the less was the amount of tissue disruption. The maximum firmness of frozen tissue was about half that of raw tissue, with the major decrease in strength due to loss of turgor. Firmness was increased to about twice that of raw tissue by immersion of the raw tissue in salt solutions at ‐2°C or at lower temperatures if the solutions remained unfrozen.
Separating and isolating Aroma and Flavor Constituents of Roasted Peanuts
Authors: BROWN BRUCE A. , KONIGSBACHER KURT S. , ELLISON FRANK E. , MANN GODFREY E.
Published: August 2006

A technique was developed for the extraction of quantities of peanuts and for the separation of those extracts into fractions of different chemical categories, each of which had a distinct aroma. Twelve acids were identified; the presence of hexanal, 2,4‐decadienal and β‐sitosterol was confirmed; and evidence was gathered that indicates the presence of aliphatic lactones. In addition, 2‐oxooctanal and a dihydroxynaphthaleneacetic acid were also found to be present. Gas chromatographic examination of the acid fractions from three varieties of peanuts showed some qualitative and quantitative differences.
Low Temperature Growth of Salmonella
Authors: MATCHES JACK R. , LISTON J.
Published: August 2006

SUMMARY—Salmonellae, normally grown at 3.5–37°C, can grow at much lower temperatures. Experimentally, minimum growth temperatbres were obtained when salmonellae were grown on the surface of agar in a temperature‐gradient incubator over a temperature range of 1.1 to 12.3°C. These minimum temperatures, as determined by visible growth for 7 serotypes, ranged from 5.5 to 6.8°C.

The pattern of survival or growth of S. derby, S. heidelberg, and S. typhimurium was followed by inoculating the organisms into tubes of broth and incubating the tubes in a polythermostat over a temperature range of 1.1 to 12.3°C. Minimum growth temperature obtained for S. heidelberg after 19 days' incubation was 5.3°C. The minimum growth temperature for the same length of time for S. typhimurium and S. derby were 6.2 and 6.9°C respectively.

The results indicate a growth temperature shift during extended incubation of Salmonella at low temperatures. This phenomenon and the low temperature. growth capability of Salmonella could be significant in foods stored for long periods of time at temperatures above 5°C.
Trace Components of the Flavor Fraction of Maple Syrup
Authors: FILIPIC V. J. , UNDERWOOD J. C. , DOOLEY C. J.
Published: August 2006

SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph‐mass spectrometer tandem procedure. Several previously undetected flavor‐related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.

Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.
Lipid Oxidation and Pigment Changes in Raw Beef
Authors: GREENE BARBARA E.
Published: August 2006

SUMMARY– Two major sources of nonmicrobial deterioration in prepackaged raw meats are the development of off‐odors and off‐colors. The relationship of these changes to polyunsaturated fatty acid oxidation in the meat was investigated. Lipid oxidation was measured by the thiobarbituric acid test; pigment changes, by reflectance spectrophotometry. Lipid oxidation was found to produce detectable off‐odors in raw and subsequently cooked beef. Anaerobic packaging to prevent oxidation of myoglobin and in turn, lipids, appeared to be useful only if packaging (and oxygen removal) could be carried out rapidly and if meat contained sufficient enzyme activity to establish anaerobic conditions quickly and to completely reduce metmyoglobin. Propyl gallate and butylated hydroxyanisole, even under aerobic conditions, offered substantial protection to the fresh meat pigments and at the same time effectively inhibited lipid oxidation.
Post‐Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities
Authors: GREASER M. L. , CASSENS R. G. , BRISKEY E. J. , HOEKSTRA W. G.
Published: August 2006

SUMMARY– Myofibrillar, mitochondrial, heavy sarcoplasmic reticulum and light sarcoplasmic reticulum fractions were isolated by differential centrifugation of homogenates from normal and pale, soft, exudative (PSE) porcine muscle at various times post‐mortem. Calcium uptake was measured using a solution containing45Ca++. The oxalate‐stimulated calcium accumulating ability of the subcellular fractions declined 5‐10 fold between 0 and 24 hr post‐mortem. The major portion of this decline occurred in the first hour after death in fractions from PSE muscle but was more gradual in the normal fractions. The ATPase activities of normal and PSE fractions obtained at death did not differ significantly. These activities increased with time post‐mortem in most normal fractions but decreased in those from PSE muscle. The subcellular site of ATP hydrolysis post‐mortem was discussed. The results obtained point to the potential importance of the relaxing, factor in muscle post‐mortem.
Oxidation Effects in a Freeze‐Dried Gelatin‐Methyl Linoleate System
Authors: ZIRLIN A. , KAREL M.
Published: August 2006

SUMMARY– We studied oxidation of a freeze‐dried model system consisting of methyl linoleate and gelatin by incubating the model system in air at 50°C for up to 10 days in the dry state or at controlled relative humidities. Incubation for 5‐10 days caused a drop in the viscosity of gelatin solutions, an increase in the solubility of gelatin in ethanol‐rich solvent mixtures, an increase in the retention time of gelatin on a Sephadex G‐150 column, and a reduction in the melting point of a standard gelatin gel. There were no such changes in the viscosity and solubility properties of gelatin when incubation was at a relative humidity of approximately 60%. In some instances, incubation at high relative humidity led to partial insolubilization of gelatin in water or in acetate buffer. The oxidation effects in the dry state were consistent with the hypothesis that gelatin undergoes oxidative degradation. The effects of oxidation showed similarities to effects of ionizing radiations.