bluuebunny/crossref_metadata_2025 huggingface dataset:
VARIATION AND REPEATABILITY OF AN UNTRAINED BEEF SENSORY PANEL
Authors: HOVENDEN J. E. , DUTSON T. R. , HOSTETLER R. L. , CARPENTER Z. L.
Published: August 2006

Estimates were made of panel variation and of repeatability for an untrained sensory panel using beef loins as the test product. Prior to testing, the beef loins were placed in one of three groups (tender, intermediate, tough) based on Warner‐Bratzler shear value. The sensory panel evaluated each steak for juiciness, tenderness, connective tissue amount, flavor desirability and overall desirability using an eight‐point scale. The accuracy of the untrained panel was not different from the accuracy of trained sensory panels. A considerable amount of variation was observed for individual judges, but this did not affect the accuracy of the panel as a whole. The repeatability of the panel and of individual judges was used as a measure of precision. The repeatability of the whole panel was much higher than the repeatability of the individual judges. Tenderness was found to be the most repeatable palatability characteristic evaluated. The panel as a whole and each individual judge were more repeatable or precise in their evaluation of nine samples per session than three samples per session. This indicates that no panel fatigue occurred during this study. Repeatabilities for the panel and the individual judges were found to be higher for the tougher loins than for more tender loins.
LOW‐TEMPERATURE AIR OVEN VS A WATER BATH FOR THE PREPARATION OF RARE BEEF
Authors: BUCK E. M. , HICKEY A. M. , ROSENAU J.
Published: August 2006

Paired muscles were used to assess the merits of a water bath method for the preparation of rare beef as compared to a conventional oven using a long‐time, low‐temperature process. Samples prepared in a water bath were more uniformly rare in cross‐section, had significantly greater cooked yields, and were significantly more tender than oven‐cooked roasts. A sensory panel found water bath samples to be significantly more tender and preferred them overall to oven‐cooked samples. In addition to the above advantages, the more rapid rate of heat penetration and the potential for reduced energy requirements suggest that the water bath procedure should be examined in greater depth with an eye towards more widespread use.
PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE
Authors: LEE C. M. , TOLEDO R. T.
Published: August 2006

The study was conducted to determine process requirements and formulations necessary to prepare a coarse textured smoked fish sausage. Sausages prepared from Spanish mackerel, using two different comminution processes and different levels of shortening, soy protein fiber (SPF) and added ice, were evaluated for texture using both instrumental methods and taste panels. Previous work has shown that fish muscle chopped with NaCl and polyphosphate in a silent cutter had a texture similar to a hard gelatin gel when steam cooked and a mushy texture when cooked in a smokehouse. The cooked fish sausages had a sponge‐like texture after freezing and thawing. These unacceptable textural characteristics were overcome by the incorporation of at least 12g shortening/100g fish muscle, and SPF at 15:85 SPF/fish muscle using a two‐stage comminution process. Shear and compressive strength were markedly diminished when ice was added in excess of 15%. The addition of shortening at the level of 12 g/100g fish muscle and SPF significantly improved taste panel ratings on texture relating to the structure of material and increased juiciness. The mechanical properties of the sausages were significantly modified by addition of SPF in a ratio 30g SPF/70g of fish muscle. A comminution process for the formulation containing 25g shortening/100g fish muscle resulted in significantly reduced strength and water‐holding capacity and increased brittle‐ness of the cooked product. There were no significant differences in texture and general acceptability between products prepared from the mechanically deboned as compared to the filleted fish if the moisture content and bone residue in the raw material were carefully controlled.
STABILITY OF ADENOSINE DEAMINASE AND ADENOSINE MONOPHOSPHATE DEAMINASE DURING ICE STORAGE OF PINK AND BROWN SHRIMP FROM THE GULF OF MEXICO
Authors: CHEUK WAI LUN , FINNE GUNNAR , NICKELSON RANZELL
Published: August 2006

The stability of adenosine deaminase and AMP deaminase from pink and brown shrimp muscle extracts was assayed during postmortem ice storage. AMP deaminase activity was lost rapidly during the early stage of ice storage, and no activity could be detected after 10 days for pink and 16 days for brown shrimp. Even though there was a gradual loss in activity, adenosine deaminase could be detected in both species through the entire storage period of 21 days. The stability of these two enzymes was also correlated with the traditional spoilage indicators: total volatile nitrogen (TVN), total plate count (TPC) and organoleptic evaluations. During the lag‐phase of bacterial growth, AMP deaminase lost 50% of its original activity while adenosine deaminase remained active. During the log phase, bacterial counts and TVN values gradually increased to 103/g and 30 mg TVN‐N/100g, respectively, while AMP deaminase lost its activity. Finally, during the stationary phase, adenosine deaminase (with low activity) was the only ammonia producing tissue enzyme that could be detected. The activity of adenosine deaminase and AMP deaminase could potentially be used as quality indices for fresh shrimp held on ice.
PHYSICO‐CHEMICAL STUDIES OF MODEL MEAT EMULSION IN RELATION TO THE PREPARATION OF STABLE SHEEP AND GOAT MEAT SAUSAGE
Authors: CHATTORAJ D. K. , BOSE A. N. , SEN M. , CHATTERJEE P.
Published: August 2006

The capacity of water and salt‐soluble proteins obtained from the meat of goat, sheep, chicken and pork to emulsify peanut oil was compared at different protein concentrations in an aqueous medium. At a given concentration, the maximum phase‐volume ratio (øm) of oil in the emulsion for water‐soluble proteins was in the order: goatchicken sheeppork. For pure actomyosin, the order of øm was the following: goatsheep porkchicken. The same order for the actomyosins was also verified by viscometric experiments. From gel electrophoretic analysis, the number and nature of the polypeptide chains of pure actomyosins prepared from various meat sources were found to be different from each other. At higher protein concentrations, øm was observed to exceed 0.6 both in the presence of salt extracted proteins and meat slurries. Melted sheep and goat fat formed very unstable emulsions in the presence of their respective meat slurries. GLC experiments indicated that the poor dispersibility of the sheep and goat fat was due to the presence of excessive quantities of saturated fatty acids so that the melting point was too high. When sheep fat was mixed with 50% peanut oil, then mixed fat formed excellent emulsions with the sheep meat slurry and øm was observed to exceed 0.7. Using model meat emulsions, sheep meat sausage was prepared and found to be acceptable by a taste panel.
INHIBITION OF POLYGALACTURONASE SOFTENING OF CUCUMBER PICKLES BY CALCIUM CHLORIDE
Authors: BUESCHER R. W. , HUDSON J. M. , ADAMS J. R.
Published: August 2006

Cucumbers were fermented and held for 30 days in equilibrated solutions containing low NaCl (11—13° salometer) and high NaCl (18.5‐20.57deg; salometer) with and without CaCl2 and/or polygalacturonase (PG). CaCl2 and PG treatments did not interfere with fermentation. Separately, CaCl2 enhanced firmness of pickles while PG was effective in causing excessive softening. When CaCl2 was present in PG containing solutions, softening by PG was inhibited.
BALANCED INCOMPLETE BLOCK DESIGNS WITH A REFERENCE SAMPLE IN EACH BLOCK
Authors: WILLIAMS E. R. , JONES P. N.
Published: August 2006

Intrablock analysis of balanced incomplete block designs with a reference sample in each block was discussed by Gacula (JFS 43: 1461). This note illustrates the importance of obtaining treatment estimates with recovery of interblock information, particularly when blocking has proved ineffective and presents several formulas of Gacula in a more natural form.
SYMPOSIUM ON MEAT FLAVOR FACTORS INFLUENCING THE FLAVOR OF MUSCLE FOODS
Authors: SINK JOHN D.
Published: August 2006

A review of the various genetic, environmental and processing factors which influence the expression of flavor in muscle foods, from animal, avain and aquatic sources, is presented. Special emphasis is given to such variables as species, breed, sex, age, nutrition, primary and further processing operations. Although a variety of factors is known to influence the flavor of muscle foods, no single one or group of factors can be assigned the role of principal influencer. In fresh muscle foods, genetic as well as environmental factors are probably most important. Of the genetic factors, there is little doubt that species exerts the most pronounced effect on flavor. Nutritional effects are the most important of the environmental factors influencing flavor. Primary processing operations (i.e., carcass washing techniques, freezing) can affect the flavor of fresh muscle foods. In further processed muscle foods, the flavor is most affected by those factors which influence product composition.
HEAT‐INDUCED CHANGES IN, MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE
Authors: CHENG CHIN‐SHENG , PARRISH F. C.
Published: August 2006

Heat‐induced changes in myofibrillar protein solubility were studied in samples of at‐death and postmortem bovine logissimus heated at 45°, 50°, 55°, 60°, 70° and 80°C. Myofibrillar proteins were extracted with strong salt solution after the removal of sarcoplasmic proteins for each heat treatment. Changes in myofibrillar protein solubility were determined by using SDS‐polyacrylamide gel electrophoresis. The proteins of thick and thin filaments and Z‐disks reacted differently to heat and postmortem aging time. Alpha‐actinin was the most heat labile and became insoluble at 50°C. Next, heavy and light chains of myosin became insoluble at 55°C. Actin, tropomyosin and troponin were more heat resistant, however, inasmuch as actin was insoluble between 70 and 80°C and tropomyosin and troponin became insoluble above 80°C. That the 30,000‐dalton component was more intense after heating suggests that calcium activated factor (CAF) activity is stimulated during heating. This further suggests that the effect of CAF on heated muscle is additive to its tenderization effect on postmortem aged muscle.
SORPTION OF VINYLCHLORIDE BY SELECTED FOOD CONSTITUENTS
Authors: BIRAN D. , GILBERT S. G. , GIACIN J. R.
Published: August 2006

The problem of migration from a packaging material into packaged food is treated in the literature using extraction studies from polymeric materials into simulating solvents such as heptane, oil, water, 3% acetic acid, 50% ethanol, etc. (Figge, 1972). Such studies provide a good measure for predicting possible migration into foods, but do not serve as a direct measure for the relative affinity of foods or their components for the migrant (e.g. vinylchloride monomer, VCM). The approach taken in this study was to establish directly the relative affinities of the basic food constituents for vinyl‐chloride. Sorption measurements of VCM by four basic food constituents, (water, corn oil, casein and sucrose) were conducted. In addition, sorption studies were carried out with oil in water emulsions. For water, oil, oil/water emulsions and casein, it was found that the partition coefficient values (defined as the equilibrium concentration of VCM sorbed over the equilibrium concentration of VCM in headspace) were fairly constant within the sorbate (VCM) concentrations studied. At 24°C, the partition coefficient values for oil, casein and water were 23.7 × 103, 11.7 × l03 and 2.1 × 103, respectively. Sucrose did not sorb detectable amounts of VCM under the experimental conditions employed. The sorption of VCM by an oil‐in‐water emulsion, representing a multi‐component system, follows the same relationship to initial headspace concentration and temperature as do water and oil. The total amount of VCM sorbed by the emulsion, however, is not the exact arithematical sum of potential contributions of its individual components. Sorption studies showed that the chemical nature of the sorbent (i.e. food constituent), starting sorbate (i.e. VCM) concentrations and temperature are important factors affecting the extent of vinylchloride sorption.
STUDIES OF COCONUT PROTEIN AND ITS ENZYME ACTIVITIES
Authors: BALASUBRAMANIAM K. , SIHOTANG K.
Published: August 2006

Coconut protein prepared from fresh coconut kernels has been studied and was found to separate into at least three protein peaks in column chromatography, and six protein bands in electrophoresis. The protein solubilized maximally at pH 10.3 and precipitated at pH 5.8. It was found to be associated with lipid in a 10:1 ratio. Analysis of its enzyme activities showed that it has five at pH 6.3, the natural pH for the coconut fruits. Esterase and lipase activities were absent in the mature fruits while pyrophosphatase and acid phosphatase activities were high. Possible roles of the protein in the metabolism of the coconut fruits are discussed.
IRON BINDING BY WHEAT GLUTEN, SOY ISOLATE, ZEIN, ALBUMEN AND CASEIN
Authors: NELSON KATHLEEN J. , POTTER NORMAN N.
Published: August 2006

The binding of iron from ferrous sulfate and ferric pyrophosphate by wheat gluten, soy isolate, zein, albumen and casein was determined in aqueous dispersions over the pH range 4–10 and at temperatures and times up to 87° C and 180 min. Under many of the experimental conditions more than 50% of the 20 mg Fe added per gram of protein became bound to the insoluble fraction of the various proteins. Lesser amounts were bound by the soluble fraction. Iron distributions between precipitated protein, soluble protein and ultrafiltrates of soluble protein were influenced by iron source, protein source, pH, temperature and time.
BACTERICIDAL EFFECT OF FREEZING WITH CHEMICAL AGENTS
Authors: TAKANO M. , SIMBOL A. B. , YASIN M. , SHIBASAKI I.
Published: August 2006

When cells of Salmonella typhimurium or other Gram‐negative bacteria were suspended in nutrient broth and frozen with certain chemical agents in concentrations to which the unfrozen cells are not sensitive, their viability significantly decreased. Of the various chemical agents tested, laurate and the derivatives [e.g. sodium laurate, sodium lauryl sulfate, monolaurin, polyoxyethylene sorbitan monolaurate (Tween 20), or Sorbitan monolaurate (Span 20)] showed the highest activities in reducing viability. These chemicals were not effective when they were added after thawing. Slow freezing (3°C/min in the cooling rate) and storage at ‐20°C for 24 hr with 0.2 mM laurate reduced the population of bacteria in nutrient broth to less than five orders. Fast freezing in liquid nitrogen (100 °/min in the cooling rate), slow freezing in the presence of 10% dimethyl sulfoxide or 10 mM Mg++ failed to reduce the viability effectively. Freezing with laurate was also found to be lethal against Gram‐positive bacteria.
GROWTH REQUIREMENTS AND THERMAL RESISTANCE OF FUNGI BELONGING TO THE GENUS BYSSOCHLAMYS
Authors: HATCHER W.S. , WEIHE J.L. , MURDOCK D.I. , FOLINAZZO J.F. , HILL E.C. , ALBRIGO L.G.
Published: August 2006

Studies have been conducted to determine growth requirements for fungi belonging to the genus Byssochlamys. Incubation temperature significantly affected growth, with visual detection in 2 days at 30° C and 4 days at 20° C. Sugar concentration was important in liquid culture techniques, with no growth observed in 30° Brix apple drink base after 2,640 hr vs growth in 15° Brix apple drink base after 48 hr. Thermal death studies of three Byssochlamys isolates (G‐5, G‐52, and M‐78) demonstrated wide variation in heat resistance with z‐values of 7°, 9.5°, and 14°F respectively. Excellent electron micrographs were obtained of conidia, aleuriospores, and ascospores using a JEOL JSM 35 scanning electron microscope. The micrographs also revealed asci with thicker walls in older (90 days vs 30 days) M‐78 cultures. A modification of the Shaeffer‐Fulton Spore Stain Technique was used to stain the ascospores within an intact ascus.
KINETICS OF WATER VAPOR DESORPTION FROM APPLES
Authors: ROMAN GRACIELA N. , ROTSTEIN ENRIQUE , URBICAIN MARTÍN J.
Published: August 2006

Water is desorbed from apples in two stages. The initial stage is characterized by a very fast release of water. The second stage corresponds to low moisture contents and a low rate of desorption. The process can be mathematically modeled in different ways depending on whether or not the true tissue structure is taken into account. These alternative ways are reviewed, compared and used to analyze the mechanisms involved.
ALTERNATE PROCESSES FOR USE IN SOY PROTEIN ISOLATION BY INDUSTRIAL ULTRAFILTRATION MEMBRANES
Authors: LAWHON J. T. , HENSLEY D. W. , MIZUKOSHI MASAHIKO , MULSOW D.
Published: August 2006

Two alternative procedures have been developed for use in soy protein isolation with industrial membrane systems. These are (1) membrane processing soy extract at a higher pH (pH 11) and temperature (74°C) than previously done to produce a hydrolyzed product, (2) extracting soy protein with Ca(OH)2 (instead of NaOH) and membrane processing at pH 7. Hydrolyzed products were found to possess different physical and functional properties than previous products. Extracting soy protein with Ca(OH)2 produced a high‐calcium, low‐sodium product having unusually high nitrogen solubility over a wide pH range.
APPLICATION OF A CONTINUOUS CENTRIFUGAL FLUIDIZED BED DRIER TO THE PREPARATION OF QUICK‐COOKING RICE PRODUCTS
Authors: ROBERTS R. L. , CARLSON R. A. , FARKAS D. F.
Published: August 2006

Parameters developed previously for preparing several quick‐cooking rice varieties using a small batch centrifugal fluidized bed drier (“CFB”) were adapted to a continuous unit which was operated at rates of 20–60 lb/hr of dried instant type rice products. Minor equipment modifications were made to handle the slightly sticky cooked rice being fed into the continuous drier. High heat transfer rates were obtained with an air flow of 3000 fpm at 132°C across the lo‐inch diam × 100‐inch long drier cylinder rotating at 270 rpm to give a centrifugal force of about 10 times gravity. A 5‐min drying time was possible. The process was applied satisfactorily to long‐, medium‐ and short‐grain rice varieties. Bulk densities and rehydration characteristics were controlled to meet prescribed recipe directions for consumer use. The CFB process should reduce water usage and energy consumption by minimizing treatment times. Total product cost should be favorable for consumer markets.
A METHOD FOR ESTIMATING PEANUT MATURITY
Authors: HOLADA CHARLES E. , JAY WILLIAMS Y. E. , CHEW VICTOR
Published: August 2006

Over the years, peanut maturity estimations have been based largely on subjective measurements. This paper reports a 3‐yr study of an objective method based on the tight transmittance measurement of a methanolic extract of freshly‐dug peanut pods which is both rapid and simple in operation and adaptable for field use. Results in 1975, 1976 and 1977 showed that the light transmittance of the methanolic extract correlated with the age of peanuts and dollar return per acre. Data also indicated that solar radiation, particularly during the fist 75 days of growth, may affect peanut maturity.
HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS OF B‐VITAMINS IN RICE AND RICE PRODUCTS
Authors: TOMA R. B. , TABEKHIA M. M.
Published: August 2006

A comparative study was carried out on rice and rice products for chemical evaluation of three water soluble vitamins namely, thiamine, riboflavin and niacin using two different methods of determination (High Performance Liquid Chromatography vs. Wet Chemistry Procedures). The high performance liquid chromatographic method proved to be rapid and accurate. Statistical data showed no significant differences between the two methods of determination for thiamine and riboflavin, but a significant difference was observed for niacin. The rapid analytical procedure is accurate enough to warrant the collaborative work needed for quality assurance and nutritional labeling of food products.
LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD
Authors: MURATA KIKU , TAKARADA SUMIKO , NOGAWA MASAKO
Published: August 2006

Bread fortified with 0.48% L‐lysine (0.6% L‐lysine‐HCl) and 0.3% L‐threonine was baked at 210°C for 43 min and analyzed (lysine) calorimetrically and (threonine) microbiologically. Lysine and thre‐onine found in loaves were respectively compared with the values added to the dough. Baking loss of lysine and threonine was respectively 5 ± 6% and 3 ± 2% in the crumb and 46 ± 11% and 54 ± 8% in the crust. Loss of lysine was 14 ± 8% and of threonine 15 ± 5% in the whole loaf. However, the losses of these amino acids in the loaf could not be verified by the rat feeding test. The reason was discussed.
FOLACIN CONTENT, OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLES
Authors: KLEIN B.P. , LEE H.C. , REYNOLDS P.A. , WANGLES N.C.
Published: August 2006

The effects of microwave and conventional cooking on the folacin retention of four frozen vegetables (spinach, peas, green beans and broccoli) were studied. Total folacin in spinach and peas was determined using Lactobacillus casei and Streptococcus faecalis. Since L. casei values were higher, this microorganism was used in the other assays. Folacin content of microwave and conventionally cooked 1 vegetables was not significantly different. Retentions were approximately the same for each vegetable regardless of cooking method and ranged from 78–105% except for broccoli. The low retention in broccoli (Sl‐59%) may be due to the presence of heat labile forms of folacin.
USE OF TWO RAPID A‐l METHODS FOR THE RECOVERY OF FECAL COLIFORMS AND Escherichia coli FROM SELECTED FOOD TYPES
Authors: ANDREWS W. H. , DURAN A. P. , MCCLURE F. D. , GENTILE D. E.
Published: August 2006

Methods of the Association of Official Analytical Chemists (AOAC) were compared with the A‐l (direct) and the A‐l (modified) methods for enumerating fecal coliforms and Escherichia coli in 702 samples, representing 11 food types. Geometric means of fecal coli‐form most probable number (MPN) values of samples analyzed by the A‐l (direct) and A‐l (modified) methods were equal to or significantly higher than the geometric means of samples analyzed by the AOAC method in 9 (82%) and 11 (100%) of the food categories, respectively. Geometric means of E. coli MPNs of samples analyzed by the A‐l (direct) and A‐l (modified) methods were equal to or significantly greater than the geometric means of samples analyzed by the AOAC method in 4 (36%) and 8 (73%) of the food categories, respectively. Overall, a significant degree of correlation was demonstrated between the AOAC method and the A‐l (modified) method in the enumeration of both fecal coliforms and E. coli in the majority of food types used in this evaluation.
EFFECT OF MILK ALBUMINATE AND OTHER SAUSAGE BINDERS ON TENSILE STRENGTH OF LIVER SAUSAGE
Authors: CASSIDY R. D. , GILLETT T. A.
Published: August 2006

Milk albuminate, a recently proposed (USDA) sausage binder composed of milk albumin and casein, and three other binders were evaluated using a high fat liver sausage formulation to determine their effect on bind (tensile strength). Determinations were made on slices of liver sausage using Union Carbide's new slice holding accessory developed for use with an Instron Universal Testing Machine. Liver sausage was produced to compare the effect of four binders (milk albuminate, sodium caseinate, calcium reduced dry skim milk (CRDSM), and dry skim milk (DSM) at four levels (0, 1, 2 and 3.5%). Each binder and all increases in binder level significantly improved (P < 0.05) the tensile strength of the liver sausage when added at 0–3X% of the formulation. At 2.0 and 3.5% of the formulation the milk albuminate's effect on tensile strength was comparable to CRDSM, superior to DSM, and inferior to sodium caseinate (P < 0.05). The latter binder, however, has USDA approval only for use in nonspecific items.
SHORT‐CUT SIGNAL DETECTION MEASURES FOR SENSORY ANALYSIS
Authors: O'MAHONY M. A. P. D.
Published: August 2006

Traditional sensory difference tests demonstrate whether a difference exists or not between two flavors; to determine the degree of difference requires further scaling. The two processes can be combined for perceptually small differences using difference tests based on signal detection measures. Such measures provide a measure of degree of difference directly which being a probability value is susceptible to analysis by parametric statistics Traditional signal detection measures are complex and time consuming but the present paper outlines a short and simple means of calculating such measures.
COMPARISON OF STRUCTURAL CHANGES IN BOVINE LONG AND SEMITENDINOSUS MUSCLES DURING COOKING
Authors: LEANDER R. C. , HEDRICK H. B. , BROWN M. F. , WHITE J. A.
Published: August 2006

Structural characteristics of aged (10 days) bovine longissimus and semitendinosus muscles as affected by thermal treatment were evaluated with scanning electron microscopy (SEM) and transmission electron microscopy PEM). Steaks were oven roasted at 177°C to internal temperatures of either 63, 68, or 73°C. At 63°C both muscle samples exhibited coagulation and denaturation of the perimy‐sium and sarcolemma and progressively increased to near complete coagulation and denaturation at 73°C. Well‐defined myofibrillar surface features were present in semitendinosus samples at 63°C and increased sarcomere denaturation and shrinkage were observed at the higher temperatures. Whereas, the overall topographical features of longissimus myofibrils were not well‐defined and exhibited a granular appearance even at 63°C. TEM of samples heated to 63°C revealed less distinct myofibrils in longissimus than in semitendinosus samples. Disintegration of filaments in the I‐band and shrinkage of filaments in the A‐band occurred at 63°C. Increased disintegration of actin filaments in the I‐band at the junction of the Z‐disc and shrinkage and disruption of the A‐band material occurred as temperatures were increased. Z‐disc material remained intact with some evidence of disruption at the higher temperatures. Although progressive disruption of muscle fiber ultrastructure occurred as steaks were heated to higher internal temperatures, these changes did not result in increased muscle tenderness. Instead the samples became progressively less tender as internal temperatures were increased likely due to the shrinkage and hardening of filamentous material in the A‐bands. Increased disintegration of filaments in the I‐band as temperature was increased apparently did not contribute to an improvement in tenderness.
FORMATION OF β‐LACTOSE FROM THE STABLE FORMS OF ANHYDROUS ã‐LACTOSE
Authors: PARRISH F. W. , ROSS K. D. , VALENTINE K. M.
Published: August 2006

Treatment of either of the stable anhydrous crystalline forms of or‐lactose with potassium methoxide in methanol at reflux does not result in the formation of β‐lactose, whereas the latter is formed from α‐lactose monohydrate or hygroscopic anhydrous α‐lactose under these conditions. We find that when β‐lactose is added to a reaction mixture containing either form of stable anhydrous α‐lactose, conversion of α‐lactose to β‐lactose proceeds readily. Further, we show that this conversion may be a solid‐solid transformation rather than dissolution of α‐lactose followed by crystallization as β‐lactose.
BIOAVAILABILITY OF VITAMIN B‐6 IN NONFAT DRY MILK AND A FORTIFIED RICE BREAKFAST CEREAL PRODUCT
Authors: GREGORY J. F.
Published: August 2006

The results of microbiological and high performance liquid chromatographic (HPLC) methods for total vitamin B‐6 were compared with rat bioassay results for biologically available vitamin B‐6 in nonfat dry milk and a rice base breakfast cereal product. Excellent agreement was observed between assay values for total and available vitamin B‐6 in the nonfat dry milk, indicating full bioavailability. In contrast, the rat bioassay results indicated that the bioavailability of the vitamin B‐6 in the cereal product was low. The factors responsible for the apparently poor absorption or utilization of the vitamin B‐6 from the cereal product are not known. The results of this study indicate that the bioavailability of vitamin B‐6 may be strongly influenced by food composition.
QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB
Authors: RILEY R. R. , SAVELL J. W. , SMITH G. C. , SHELTON MAURICE
Published: August 2006

Fourteen wether lambs were slaughtered, split longitudinally and the left sides were electrically stimulated (ES) with 17 impulses (1.8 set duration) of 550 volts for 1 min prior to chilling. At 24 hr postmortem, USDA maturity scores were assigned to certain lean surfaces of the carcass. Following storage at 0‐2° C for 5 days, four boneless loin chops were removed from each side; two chops were displayed under retail conditions (1–3°C) for 4 days and two chops were used for shear force measurements. Longissimus muscles from ES sides were more youthful (P < 0.001) in color, and body cavity muscles (primary flank, secondary flank, intercostal) were brighter (P < 0.05) in color at 24 hr postmortem. There were no significant differences between chops from ES and control sides for muscle color, surface discoloration and overall appearance after 3 days of retail display; however, loin chops from the ES sides were more desirable (P < 0.10) in appearance on the fourth day of retail display than were the chops from the control (unstimulated) sides. Although there was no difference in cooking loss percentage, there was a significant difference (P < 0.10) in thawing loss percentage (0.83 for ES chops; 1.23 for control chops). Shear force measurements revealed that samples from ES sides were significantly (P < 0.01) more tender than were samples from the control sides. These data suggest that lamb lean color can be made brighter and more youthful in appearance by use of electrical stimulation. Other advantages associated with use of electrical stimulation are extended retail caselife and markedly improved tenderness of loin chops.
GAS‐LIQUID CHROMATOGRAPHIC ANALYSIS OF 'SUGARS IN READY‐TO‐EAT BREAKFAST CEREALS
Authors: LI B.W. , SCHUHMANN P. J.
Published: August 2006

A wide selection of ready‐to‐eat breakfast cereals was analyzed for sugars with a gas‐liquid chromatographic technique. Cereal products from General Foods, General Mills, Kellogg, Nabisco, Quaker Oats, and Ralston‐Purina were purchased locally. Sugars found in the cereals varied from sucrose alone to any combinations of fructose, glucose, lactose, maltose, and sucrose. The amount of a given sugar ranged from <0.5% to >50% of dry weight. Amounts of but not types of sugar varied from lot to lot; usually only slightly more than the analytical variations between replicates. The analytical data were verified on Several occasions by comparisons with data from a liquid chromatographic technique in our own laboratory, and in other laboratories by similar methods.
RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS
Authors: LATHROP P. J. , LEUNG H. K.
Published: August 2006

Thermal degradation rates of ascorbic acid in peas during a simulated retort operation were investigated at various temperatures. Fresh peas were blanched and vacuum sealed in thermal death time cans with brine. The canned peas were processed at ll0‐132°C for different time intervals. The ascorbic acid degradation reaction was found to be first order with an activation energy of 41 kcal/mole.
HEME PIGMENT CONTENT OF BOVINE HEMOPOIETIC MARROW AND MUSCLE
Authors: FIELD R. A. , SANCHEZ L. R. , KUNSMAN J. E. , KRUGGEL W. G.
Published: August 2006

Hemopoietic marrow from the cervical and lumbar vertebrae and muscle adjacent to the vertebrae of four veal, four steers, and four cows were analyzed for total pigment, hemoglobin, myoglobin, and iron. Total pigment, hemoglobin, and iron were higher in marrow than in muscle. Hemoglobin and iron content of marrow remained relatively constant with increasing age while myoglobin and iron content of muscle doubled in steers and tripled in cows when the values were compared to those of veal. Pigment and iron interactions for age times location occurred because marrow from the lumbar vertebrae became fatter sooner than marrow from cervical vertebrae. Storing muscle or marrow 1‐wk at 2°C or freezing muscle or marrow at ‐29°C for 60 days prior to analyses did not change total pigment concentration or hemoglobin and myoglobin percentages in tissue. Mechanically processed beef product (MPP) is a mixture of muscle and marrow and the amount of total pigment increases as the amount of hemoglobin from marrow increases. Therefore, total pigment determination offers a simple method for estimating marrow content of MPP provided constant total pigment values for muscle and marrow by age of animals and by anatomical location can be established.
FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS
Authors: BERRY B. W. , MAGA J. A. , CALKINS C. R. , WELLS L. H. , CARPENTER Z. L. , CROSS H. R.
Published: August 2006

Short loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderate0 0 to moderately abundant5 0, medium=slight6 7 to modest9 0 and low=practically devoid5 0 to slight3 3, were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of “grassy” flavors than did beef from carcasses of other maturity groups. “Astringent” aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as “desirable” or “undesirable” in flavor by two separate panels using hedonic flavor rating scales. “Sweet” and “browned” were typical flavors of steaks previously classified as desirable in flavor, while “grassy” and “astringent” were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor.
EFFECT OF PRESSURIZATION OF PRE‐RIGOR BEEF MUSCLES ON PROTEIN QUALITY
Authors: ELGASIM E. A. , KENNICK W. H.
Published: August 2006

The effect of hydrostatic pressurization of pre‐rigor beef round muscle (semitendinosus) on protein quality was biologically and chemically determined. For biological evaluation rats (Long‐Evans strain) were used. Chemical evaluation was carried out by amino acid analysis. The biological and chemical protein efficiency ratios (PER) of pressurized meat were 2.47 and 2.7, respectively, compared to 2.60 and 2.84 for the control meat. Pressurization did not affect the apparent biological value (BV) or net protein utilization (NPU) of meat but significantly (P < 0.05) improved protein digestibility. Total essential and nonessential amino acid contents of pressurized samples were not different from that of the control. At the range tested, the protein quality of meat was not adversely affected by pressure treatment.
DIFFERENTIAL SCANNING CALORIMETRY OF MEAT PROTEINS AS AFFECTED BY PROCESSING TREATMENT
Authors: QUINN J. R. , RAYMOND D. P. , HARWALKAR V. R.
Published: August 2006

A differential scanning calorimeter was used to monitor the changes in heat stability of beef protein during processing of meat into sausage batter. Neither the mechanical work done nor the presence of fat affected the protein structural stability but the presence of NaCl drastically altered the stability to lower the temperature of denaturation (Td). This effect was partially reversible on dialysis. Rabbit and pork muscle behaved in a similar fashion. The role of salt in decreasing the Td may be critical in the manufacture of batter‐type meat products.
EFFECT OF RECOVERY METHODS ON YIELD, QUALITY AND FUNCTIONAL PROPERTIES OF POTATO PROTEIN CONCENTRATES
Authors: KNORR DIETRICH
Published: August 2006

Several coagulants were tested as potentíal potato proteín precipitants at room temperature for possible alternatives to the recently used energy‐intensive pH adjustment/heat coagulation method. Potato processing waste was simulated under pilot plant conditions and was used as a model system for the protein recovery from food wastes. The amount of protein precipitated by citric acid and ferric chloride was comparable with that obtained by TCA/heat treatment. Crude protein content was lower and ash content was higher for the samples coagulated at room temperature but nitrogen solubility was higher when compared to the heat coagulated one.
CALCULATION OF MOISTURE CONTENT OF A FORMULATED FOOD SYSTEM TO ANY GIVEN WATER ACTIVITY
Authors: LANG K. W. , STEINBERG M. P.
Published: August 2006

The objective of this work was to develop a working equation for calculating moisture content of a formulated food system giving the desired aw. It was hypothesized that the total moisture content at a given aw is equal to a weighted‐average of the moisture bound by each component at the given aw. A mass balance equation based on this hypothesis was tested with mixtures of starch, casein, sugar, salt, propylene glycol, and ground beef in binary and ternary. combinations. In 22 determinations, the discrepancy between calculated and measured moisture contents ranged from ‐3.52 to +3.82% with an algebraic average of ‐0.014%. A t test showed the equation valid at 1% confidence level. The regression line for calculated vs experimental had a slope of +1.0191 and intercept of ‐0.0044. The coefficient of determination was 0.9976. It was concluded that the mass balance hypothesis is valid at aw 0.90‐0.33 for both desorption and absorption.
COMPARISON OF METHODS FOR SEPARATING OLIGOSACCHARIDES: ULTRAFILTRATION, GEL PERMEATION AND ADSORPTION CHROMATOGRAPHY
Authors: WANISKA R. D. , KINSELLA J. E.
Published: August 2006

Methods for the separation of glucose oligomers with a degree of polymerization (DP) of 5‐10 and l0‐20 were studied. Gel filtration using Bio‐Gel P‐2 fractionated glucose oligomers from corn syrups with dextrose equivalents (DE) of 36, 43, and 62. Corn syrup DE 43 was fractionated with Diaflow ultrafiltration (UF) membranes PMl0, UMl0, and UM2. Adsorption chromatography of corn syrup DE 43 was conducted with a charcoal‐celite column using a step‐wise elution schedule of ethanol:water mixtures. Gel permeation chromatography provided elution profiles of the various corn syrups; however, the respective glucose oligomers were not clearly resolved. Corn syrup DE 43 had the most oligosaccharides with the least content of sugars of large or small molecular size. Ultrafiltration using the UM2 and UMl0 membranes retained from 55‐70s of the oligosaccharides. Less than 7% of the oligomers were retained by the PM10 membrane. Adsorption chromatography was most efficient and effective in the separation of the discrete fractions with DP of 5‐10 and 10‐20.
FATE OF Salmonella infantis, Staphylococcus aureus, AND Hafnia alvei IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGE
Authors: KENNEDY J. E. , OBLINGER J. L. , WEST R. L.
Published: August 2006

The fate of Salmonella infantis, Staphylococcus oureus, and Hafnia alvei inoculated onto vacuum packaged and polyvinylchloride (PVC) packaged fresh beef plate pieces after 0, 3, 7, 14, 21, and 28 days of storage at 1.7°C was investigated. Aerobic plate counts (APC's) of representative beef pieces were also monitored during storage and the effect of heat shrinking on both inocula and APC's in vacuum packaged samples determined. APC's of vacuum packaged beef pieces increased slower and attained lower final numbers than did PVC wrapped pieces. Levels of S. infantis in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 52 and 55%, respectively. The most rapid decreases occured during the first week of storage. S. aureus levels in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 90 and 80%, respectively. H. alvei increased in numbers by approximately 4.45 and 4.60 log cycles per gram in vacuum and PVC packaged beef pieces, respectively, during 28 days of storage. Levels of inocula in vacuum packaged samples were significantly lower initially and during storage than respective inocula in PVC packaged samples. Heat shrinkage of vacuum packages had no significant effect on levels of inocula or subsequent APC's.
EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON
Authors: ROBACH M. C. , OWENS J. L. , PAQUETTE M. W. , SOFOS J. N. , BUSTA F. F.
Published: August 2006

Pork bellies (270) were processed under regular commercial conditions using various concentrations (five treatments) of sodium nitrite and potassium sorbate. The bacon produced was stored at 3°C, then fried and tested for nitrosamines by GC‐TEA (Thermal Energy Analyzer) at 0 and 21 days after slicing. Nitrite and sorbate concentrations were determined weekly during a 49‐day period of 3°C storage. Bacon processed without sodium nitrite, regardless of sorbate concentration, contained low (<4.4 ppb) levels of N‐nitroso‐pyrrolidine (NPYR) after being fried at 171°C for 3 min on each side. Bacon processed with 40 ppm nitrite and 0.26% potassium sorbate contained an average of 8.7 ppb NPYR at zero time (after slicing) and 5.4 ppb after 21 days of 3°C storage under vacuum packaged conditions. Bacon with 80 ppm nitrite and 0.26% potassium sorbate had average NPYR levels of 14.3 ppb at zero time and 11.4 ppb after 21 days of refrigerated storage. Bacon made with 120 ppm nitrite contained an average of 28.1 ppb NYPR at zero time and 16.2 ppb after 21 days at 3°C. After frying the bacon, 61‐71% of the potassium sorbate remained in the product. Methods for nitrosamine analysis (CC‐TEA) and sorbate determination are described.
EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON
Authors: SOFOS J. N. , BUSTA F. F. , BHOTHIPAKSA K. , ALLEN C. E. , ROBACH M. C. , PAQUETTE M. W.
Published: August 2006

The study consisted of five treatments including formulations with or without sodium nitrite (120 ppm) or potassium sorbate (0.26%) or both nitrite (40, 80 ppm) and sorbate (0.26%). Packages (300 per treatment) of commercially prepared bacon were inoculated with Clostridium botulinum spores from 10 strains (5 type A and 5 type B) and temperature abused at 27°C. Uninoculated packages (100 per treatment) were also abused. The packages were visually checked for gas production during a 60‐day incubation period and tested for botulinal toxin. Spore and vegetative cell counts, aerobic total plate counts, product pH, residual nitrite depletion, and sorbate levels were also monitored. Toxic samples frequently occurred without gas, and many samples showing gas were nontoxic. Added sorbate or added nitrite extended the time to detection of first gas‐containing and first toxic samples. A combination of sorbate (0.26%) with reduced nitrite levels (40, 80 ppm) extended this time further. Nitrite or sorbate used singly in the formulation also decreased the rate of toxin production. None of the uninoculated packages was toxic, while the total number of toxic inoculated packages decreased with nitrite or sorbate in the formulations. Ninety percent of the samples from the control treatment became toxic during the 60‐day incubation period; 58.8% from the treatment with 0.26% sorbate; 22.0% from the treatment with 40 ppm nitrite and 0.26% sorbate; none from the treatment with 80 ppm nitrite and 0.26% sorbate; and 0.4% from the treatment with 120 ppm nitrite. Low nitrite‐sorbate combinations were thus effective in delaying botulinal toxin production in temperature abused bacon.
CONVECTION OVEN FRYING: HEAT AND MASS TRANSPORT IN THE PRODUCT
Authors: SKJÖLDEBRAND C. , HALLSTRÖM B.
Published: August 2006

The different origins of water losses from frying meat loaves in a specially designed convection oven are discussed. A theory is presented for how water content inside the crust depends on the time temperature history of two different recipes. A model is developed for calculating water content profile in the crust and the thermal conductivity of the crust. Meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocity of the air. The water content of the crust was shown to be very low but increased steeply close to the evaporating zone. The flow of water close to the evaporating zone could be changed when using different recipes of minced meat. For example, when adding potato starch the water‐holding capacity (WHC) is increased and the main water losses occur as evaporation.
EFFECTS OF COLORANTS AND FLAVORANTS ON IDENTIFICATION, PERCEIVED FLAVOR INTENSITY, AND HEDONIC QUALITY OF FRUIT‐FLAVORED BEVERAGES AND CAKE
Authors: DuBOSE CYNTHIA N. , CARDELLO ARMAND V. , MALLER OWEN
Published: August 2006

Four experiments were conducted to assess the effect of food color on flavor identification of noncarbonated beverages and to assess the interactive effect of food color and flavor levels on the perceived flavor intensity and hedonic quality of beverages and cake. Results showed that color masking dramatically decreased flavor identification of fruit‐flavored beverages, while atypical colors induced incorrect flavor responses that were characteristically associated with the atypical color. In addition, the color level of beverages had significant effects on their overall acceptability, acceptability of color and of flavor, as well as on flavor intensity. The same results were shown with cake samples, with the exception that a significant interaction of color and flavor level was observed on overall acceptability. Correlational analysis on the subjective dimensions showed that the overall acceptability of both the beverage and cake products was more closely associated with ratings of flavor acceptability than with ratings of color acceptability. In addition, a test of the effect of colorant safety information showed that such information did not decrease any aspect of a product's acceptability.
HOSPITAL READY‐PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS
Authors: CREMER M. L. , CHIPLEY J. R.
Published: August 2006

Time and temperature conditions and sensory and microbiological quality of scrambled eggs were examined (3 trials of study) at various phases of product flow in a hospital, “ready prepared” type, foodservice to assess food quality as related to the system of operation. Average time from cooking to reheating for service was 26.3 hr. Mean internal temperatures were 10.6°C after 10 hr refrigerator storage, 11.8°C at the beginning of assembly, 13.8°C after transportation for storage, and 5.2°C after 15 hr of additional storage. After reheating eggs in microwave ovens, internal temperatures ranged from 35‐92°C and averaged 67.1°C. Overall mean scores for sensory characteristics evaluated ranged from 6.9‐8.1 (Y‐point scale). Total plate counts indicated that microbial quality of eggs was good both before and after cooking, but a variety of microorganisms was associated with the product. In uncooked eggs, these included Bacillus sp., Clostridium sporogenes, micrococci, including Micrococcus luteus, Staphylococcus aureus, S. epidermidis, Escherichia coli, Enterobacter aerogenes, Proteus sp., and Alcaligenes sp. At heating for service, eggs contained small numbers of Bacillus sp., Clostridium sporogenes, Staphylococcus epidermidis, Escherichia coli, and Enterobacter aerogenes. Low microbial counts within this system may be attributed to use of a pasteurized raw product and limited contamination, since time and temperature conditions were favorable for microbial growth.