bluuebunny/crossref_metadata_2025 huggingface dataset:
Multifocal electroretinography (mfERG) in porcine eyes: establishment, sensitivity and functional implications of induced retinal lesions
Authors: Voss Kyhn Maria C.
Published: May 2007

Electrophysiological methods have been practised in ophthalmology for many years. In 1992 Sutter and Tran introduced the multifocal technique, which enables the recording of electrical currents derived from very localized parts of the retina. Multifocal electroretinography (mfERG) has been used in animal studies, mostly in rodents and non‐human primates, but also in pigs. However, the latter has been performed without the use of retinal photographic monitoring during mfERG recording, thus rendering an exact correlation with specific retinal changes impossible.

By modifying the experimental set‐up, as well as the settings of the mfERG software, reproducible recordings on anaesthetized pigs were obtained during continuous photographic monitoring of the fundus area. The mfERG response obtained from the porcine retina was characterized by the same three amplitude deflections as described in studies on human retinas: N1, P1 and N2. Multifocal ERG responses derived from within the visual streak of the porcine retina were characterized by significantly faster implicit times and higher amplitudes for all three peaks, compared with responses derived from within the inferior, less cone‐rich part of the retina. The spatial resolution of the developed mfERG protocol enables the detection of retinal areas of reduced functionality of a size ≥ 1.2 mm. In the acute and late phases, significant reductions in all peak amplitudes were observed after retinal laser photocoagulation. Implicit times were less influenced by the treatment. This corresponded with marked central tissue destruction found histologically.

The following surgical procedures necessitate surgical access to the subretinal space: vitrectomy; retinal detachment bleb formation; retinal diathermia, and retinotomy. Extending the size of these interventions, which is necessary if subsequent surgery is to be carried out in the subretinal space, caused a statistically non‐significant tendency towards reduced amplitudes within the first postoperative week. Only retinal diathermia significantly prolonged the implicit time of one peak (N1) after 1 week of observation. The functional consequences of the surgical procedures were all found to cause reversible changes in the mfERG within a 6‐week observation period. Thus, these findings indicate that in experimental subretinal surgery on pigs, any mfERG change found 6 weeks postoperatively could be attributed to factors other than surgical access to the subretinal space. This renders the described animal model and mfERG‐protocol applicable in future experiments regarding pathology, treatment, surgery and stem cell transplantation in the retina as well as in the subretinal space of the porcine eye.
COMPARISON OF RECOVERY METHODS FOR CLOSTRIDIUM PERFRINGENS FROM SELECTED FOODS1, 2
Authors: FRUIN JOHN T. , FOSTER JAMES F. , GUTHERTZ LINDA S.
Published: May 2007

Ground beef, extruded soy protein (ESP), and ESP extended ground beef were analyzed for Clostridium perfringens by several isolation techniques. C. perfringens was isolated by one or more of nine procedures from 68% of all units analyzed. One or more of the four isolation temperatures when samples were blended and one or more of the four temperatures when samples were not blended detected C. perfringens in 60 and 59% of the units, respectively. Incubation of fluid thioglycollate media (FTM) at 37 and 46°C resulted in a significantly higher isolation rate than all other methods, with blended samples incubated at 46°C being the most practical. Heat shocking samples at 75 and 95°C yielded only two isolates not isolated at 37 or 46°C. Direct inoculation of sulfite polymyxin sulfadiazine agar pour plates showed only 40% of all units analyzed contained C. perfringens. C. perfringens was isolated from 85, 23, and 94% of the ground beef, ESP, and ESP extended ground beef units, respectively.
INDUSTRIAL WASTEWATER CONTROL1
Authors: GURNHAM C. FRED
Published: May 2007

The reduction or elimination of industrial wastes at their in‐plant sources is a more economical and more effective practice than their treatment at the plant outfall. Examples described, all selected from the food industries, are the hot gas blanching of vegetables, the dry peeling of fruits and vegetables by application of caustic, the recovery of useful by‐products from whey, the reuse of poultry processing wastewaters and reduced water usage in the poultry industry, and material recovery from brewery, citrus, and fishery operations. All of these result in a smaller quantity of wastewater and pollutants going to treatment or discharge. End‐of‐pipe treatment is frequently required, even after all practical in‐plant clean‐up. Discharge into municipal sewers is discussed, as are the basic operations and processes available for pretreatment as well as for final treatment prior to discharge to a waterway. The author's premise is a plea for sharing of knowledge among different industries.
PSYCHOLOGICAL CORRELATES OF SUGAR CONSUMPTION1
Authors: MOSKOWITZ HOWARD R.
Published: May 2007

This paper reviews some of the research on the sweet taste which has been published during the past several decades. It stresses the division of our understanding of sweetness into three sections: quality (type of taste, and the role of sweetness), measurement of sweetness intensity or strength of the perception and the correlation with physical measurements, and finally the hedonics of sweetness which represents the affective portion. Data is presented from a real‐world study on the sweetness and liking of a beverage which illustrates that although children and adults may perceive the sensory characteristics of sweetness in similar manners, nonetheless their hedonic reactions are quite different to the same sweetened beverage.
THE STORAGE LIFE OF FRUITS AND VEGETABLES
Authors: THORNE STUART , MEFFERT H. F. Th.
Published: May 2007

Exponential curves have been fitted to published temperature/time/quality data for both fresh and frozen fruits and vegetables. The two constants in the exponential equation are used as measures of the relative storage life of the product and of its sensitivity to temperature change. Of these 2 constants, 1 is analogous to the “Q10” value often used to express temperature sensitivity, but it is independent of actual temperature.

The two constants are used to provide an index of “storability” of different fruits and vegetables and a tentative classification of produce according to this “storability” is presented.

Fitting curves to temperature/time/quality data also allows prediction of the effects on storage life of fluctuating product temperatures, such as are experienced during normal transport and storage.
TEXTURE PREDICTION WITH A MODEL SYSTEM
Authors: OLKKU JUHANI , RHA CHOKYUN , ROSENAU J. R. , FLETCHER S. W.
Published: May 2007

In a texturization process a desired texture is obtained by applying processing operations to a selected set of raw materials. The objective of the present study was to construct a simple model to predict the textural parameters of a product from a texturization process. The variables studied included both ingredients and processing parameters. The system studied was the mixture in which gelatinization of wheat flour takes place in a sugar solution with limited concentration of water. The gelatinization was facilitated by heating and mixing, as in the candy licorice process.

A modified Brabender amylograph was employed for cooking. An Instron Universal testing machine with a specially designed extruder‐conveyor was used for the extrusion of the cooked mass. This machine, in a normal setup, was used for the textural measurements. In texture measurements the deformation speeds were 1, 5, and 10 cm/min.

Statistically significant (at 1% level) second‐order polynomial models with high multiple correlation coefficients, and statistically nonsignificant (at 5% level) lack of fit were obtained for the texture parameters studied. Several second‐order terms, indicating nonlinearity, and cross‐products, indicating interactions of the variables, were included in the models. Different sets of variables, or of variable cross‐products, also were included at different deformation speeds. Under certain conditions differences between flour and flouringredient experiments were apparent.
COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS
Authors: BERRY B. W. , WAGNER S. B. , CROSS H. R. , DAVIS L. A.
Published: May 2007

Six formulations of frankfurters were processed from three sources of lean (USDA choice minor cuts, USDA choice flanks and USDA utility triangles) that were comminuted by two systems (grinding and mechanical desinewing). Total frankfurter yields during smoking, chilling and reheating were not affected by formulation. Mechanical desinewing was effective in removing connective tissue from choice minor cut and utility triangle beef and reducing the incidence of gelling out in frankfurters made from choice minor cuts. Desinewing improved the ease in casing peelability only for frankfurters made from choice flanks. Sensory and physical characteristics were affected more by source of lean than by method of comminution. Frankfurters prepared from choice flanks had higher tenderness ratings, finer texture scores and lighter color than frankfurters made from choice minor cuts and utility triangles.
THE EFFECTS OF ELECTRICAL STIMULATION UPON THE RETAIL ACCEPTABILITY AND CASE‐LIFE OF BONELESS RIB STEAKS
Authors: JEREMIAH L. E. , MARTIN A. H.
Published: May 2007

A total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each of steers and heifers (1/2 blood Simmental, Limousin, or Chianina) 11 to 15 months of age and with carcasses weighing approximately 270 kg, after approximately 255 days on a high concentrate ration, were utilized to evaluate the effects of electrical stimulation upon the retail acceptability and case‐life of boneless rib steaks. The right side of each carcass was electrically stimulated at 400 V (AC 50 to 60 cycles/sec) using a hog stunner with a maximum output of 5 amps, immediately after splitting, while the left side served as an unstimulated control. A boneless rib steak from each side was wrapped, placed into simulated retail display, and evaluated daily for lean color, extent of surface discoloration, and retail acceptability. Evaluations of odor and microbial quality were also made prior to and immediately following retail display; and percent free moisture (drip) in each package was determined immediately after display. Retail case‐life was assessed to be the point at which the steaks were rated unacceptable (a mean retail acceptability score of 3.5). Significant treatment effects (P<0.05) were not observed in any of the measures of initial retail acceptability or of retail case‐life. The results of the present study indicate that with the type of cattle evaluated and under the conditions in which the study was conducted electrical stimulation did not produce sufficient improvement in retail acceptability or case‐life to be of practical significance.
EFFECTS OF BRIEF EXPOSURE OF HIGH INTENSITY ULTRAVIOLET LIGHT ON MICROBIAL SURVIVAL AND GROWTH RATES AND FORMATION OF OXIDATIVE RANCIDITY IN BEEF AT THE RETAIL LEVEL
Authors: KORHONEN R. W. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R.
Published: May 2007

Tissue samples of kidney adipose tissue and semitendinosis muscle were exposed to various does of UV light. Exposure times were varied from 30 to 120 s while the light intensities were varied from 200 to 4000 microwatts per cm2. Naturally occurring bacterial flora and inoculum were both utilized. For all exposure times and intensities observed, no significant extension in shelf‐life was noted. It appears that the exposure times and intensities used did not accelerate the formation of oxidative rancidity.
THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES1
Authors: DRAKE S. R. , SPAYD S. E. , THOMPSON J. B.
Published: May 2007

Microwave blanced vegetables were lower in color and ascorbic acid than water or steam blanched vegetables. Shear values for microwave blanched asparagus were higher than the values for water or steam blanched. Drip loss was higher for microwave blanched green beans and peas than water or steam blanched. The reverse was true for asparagus. Sensory preference scores for color and flavor were very low for the microwave blanched vegetables. Little or no difference in quality was found between water and steam blanched vegetables. Individually quick frozen vegetables displayed less drip loss than common blast frozen vegetables and shear values were lower.
NUTRITIONAL PROPERTIES OF SOME AGRICULTURAL SEED BYPRODUCTS
Authors: KAMEL BASIL S.
Published: May 2007

Different agricultural seeds: apple, citrus, lufa, maple and pumpkin have been investigated for their nutritional potentials as food and feed components. The protein and fat content on a dry basis of the different seeds ranged from 16–43% and 19–50%, respectively. Food energy values averaged 22 Kj/g (526 KCal/100 g). Calcium and phosphorus were in the range of 0.06–0.48 and 0.25–1.05%, respectively. The fatty acid composition showed that 18:1 and 18:2 was the major component at concentrations of 40.1, 25.9, 24.3, 37.9 and 21.8 and 45.8, 30.7, 43.7, 39.7 and 58.5, respectively, for apple, citrus, lufa, maple and pumpkin. Amino acid profiles of the seeds indicated that the seed contains all the essential amino acids in a proper balance with apple and pumpkin containing 0.78 cystine. The methionine content of pumpkin is 1.35% and lysine contents of 0.81, 0.57, 2.25, 0.69 and 2.41% for apple, citrus, lufa, maple and pumpkin, respectively.
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF THIAMINE IN FOODS
Authors: FOX MORTON , LONCIN MARCEL , WEISS MARTIN
Published: May 2007

Based on recent research (Fox 1980) the potential for producing shelf‐stable products, using a combination of mild processing methods, has been established. The purpose of this research was to determine the optimum combination of process parameters, which have been proven to provide microbiological stability, with respect to Thiamine retention in the product.

The reaction rate constants (k) were determined for the Thiamine breakdown at two temperatures (95°C, 85° C) for three different pH‐values (3,5,7) and four different aw‐values (0.90, 0.93, 0.96, 1.0) by plotting the ln of the concentration of the Thiamine against the time of the heat process. The Arrhenius activation energy was then calculated by plotting the ln of the reaction rate constant against the reciprocal of the temperature at which the k was measured.

From the data produced, one can see readily the strong influence that the heat treatment and pH have on Thiamine retention and the insignificant influence of water activity within the investigated area.
PROTEIN QUALITY OF PROCESSED WHOLE KERNEL GLANDLESS COTTONSEED
Authors: REBER ELWOOD F. , KUO MEI‐FENG , SADEGHIAN SOHEILA B.
Published: May 2007

Protein quality of raw, cooked and roasted glandless whole kernal cottonseed flour was determined. The adjusted protein efficiency ratio (PER) of cooked (2.10) cottonseed was significantly (P = 0.01) higher than roasted (1.77) cottonseed. Protein retention efficiency (PRE) for roasted cottonseed (58.08) was lower than values for raw (60.54) and cooked (62.95) cottonseed. Relative protein values (RPV) indicated a utlization of 91, 91 and 96% of the protein in raw, roasted and cooked cottonseed, respectively. Cooked glandless cottonseed protein quality was superior to that of raw cottonseed. The roasting process adversely affected protein quality. Supplementation of roasted cottonseed with 0, 0.2, 0.4, 0.6 and 0.8% L‐lysine indicated a peak PER response at 0.45%. The adverse effect of roasting on the protein quality of cottonseed was overcome by addition of L‐lysine which made the protein quality of roasted cottonseed comparable to that of cooked cottonseed.
RESTRUCTURED RED MEAT PRODUCTS: IN REVIEW
Authors: SEIDEMAN S. C. , DURLAND P. R.
Published: May 2007

Restructuring of meat products received considerable attention in the early 1970's. Although the economics and processing of restructuring meats appear favorable to producing a product that has the palatability attributes that are between an intact muscle steak and ground beef, the product has not largely been accepted by either the retail market or institutional trade. This review of literature of restructured red meat products is intended to establish the present state of the art and recommend research needs for the future.
MODEL AND MEASUREMENT METHODOLOGY FOR THE ANALYSIS OF CONSUMER CHOICE OF FOOD PRODUCTS1
Authors: WIERENGA BEREND
Published: May 2007

The consumer can be conceived as an imperfect problem solver. Consumer behavior with respect to food products is purposive, but the consumer is bounded by limitations of information, cognitive skills, memory and time.

From this starting point, this paper develops a model of the process by which a consumer chooses a particular item (e.g. type of meat, vegetable, soft drink) from a class of food products. Different attributes of the product may play a role: hedonic, instrumental and symbolic attributes. In the model the overall preference for a product is the result of (i) the relevant perceptual dimensions and the beliefs of the consumer with respect to the performance of the product on the relevant dimensions (ii) the way the consumer trades off these product dimensions against each other (preference functions).

The paper then discusses methods to measure the various variables of the model and to analyse the factors that determine preferences in a specific product class. Sensory profile construction, multidimensional scaling and factor analysis can be used to measure product perceptions. Also preference estimation methods and the data requirements for these techniques are discussed.

A demonstration of the approach is provided for the choice of vegetables in The Netherlands.

The paper ends with a brief discussion about the practical use of the insights obtained with this model and some speculation about research to make further progress in understanding the factors determining consumer choice of food products.
THE EFFECTS OF DELAYED CHILLING AND ALTERED CARCASS SUSPENSION UPON BEEF MUSCLE: I. PHYSICAL AND TEXTURAL PROPERTIES
Authors: JEREMIAH L. E. , MARTIN A. H. , ACHTYMICHUK G.
Published: May 2007

A total of 60 bovine carcasses from crossbred heifers, 12 to 16 months of age with carcass weights of approximately 260 kg were utilized in two related experiments to evaluate the effects of delayed chilling and altered carcass suspension on certain physical and textural properties of beef muscle. Hip‐free suspension (suspension by the os coxae from a hook inserted through the obturator foramen with the limbs hanging free) significantly (P<0.05) reduced the shear force values obtained on samples from the longissimus dorsi (LD) and semimembranosus (SM) muscles but had no effect (P>0.05) on shear force values obtained on samples from the psoas major (PM) muscle. The only other physical property affected by altered carcass suspension was objective measurement of lean color in the SM. Carcasses suspended from the aitchbone had darker SM muscles. Delayed chilling treatments had no effect (P>0.05) on 2‐h SM pH values or 144‐h pH values for any of the muscles studied. However, carcasses held at either 13°C or 22°C for 24 h had higher (P<0.05) SM pH values. When delayed chilling treatments affected muscle color, treated sides had darker lean than their conventinally chilled counterparts. Textural properties (shear values and taste panel tenderness ratings) and amount of expressible juice generally were unaffected by the delayed chilling treatments evaluated.
THE EFFECTS OF DELAYED CHILLING AND ALTERED CARCASS SUSPENSION UPON BEEF MUSCLE: II. HISTOLOGICAL AND CHEMICAL PROPERTIES
Authors: JEREMIAH L. E. , MARTIN A. H. , ACHTYMICHUK G.
Published: May 2007

A total of 60 bovine carcasses from “exotic”— crossbred heifers, 12 to 16 months of age with carcass weights of approximately 260 kg were utilized in two separate but related experiments to evaluate the effects of delayed chilling at 2 temperatures (13 and 22°C) for 12 or 24 h and altered carcass suspension on certain histological and chemical properties of beef muscle. Hip‐free suspension (suspension by the os coxae from hooks inserted through the obturator foramen with the limbs hanging free) produced substantially greater alteration of the histological properties of the muscles evaluated than did delayed chilling. Such alterations resulted in longer semimembranosus (SM) and longissimus dorsi (LD) sarcomeres, shorter psoas major (PM) sarcomeres, smaller SM and LD muscle fiber diameters, larger PM muscle fiber diameters, fewer SM and LD wavy fibers, more PM wavy fibers, and shorter SM muscle fiber fragment lengths (P<0.05). Neither hip‐free suspension nor delayed chilling produced consistent differences (P<0.05) in either the intramuscular collagen content, the heat solubility of the intramuscular collagen, or the histological properties of the intramuscular collagen fibers.
COLOR: REFLECTIONS AND TRANSMISSIONS12
Authors: SETSER CAROLE S.
Published: May 2007

Color or visual appearance is a sensory attribute and instrumental evaluations of visual appearance must be related to the sensory evaluations. Appropriate sensory analysis should be analytical or objective rather than affective or subjective. Instrumental measurements should be assessed regarding: (1) the physical and chemical characteristics of the food, (2) the appropriateness of the sample presentation, (3) the relative variation of the measurements themselves, and (4) correlations of single values and reduced functions to the sensory assessment.
FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW
Authors: SEIDEMAN S. C. , CROSS H. R. , SMITH G. C. , DURLAND P. R.
Published: May 2007

The color of fresh meat is important to every aspect of the meat industry. The basic explanations for various colors and intensities of color need to be understood in order to minimize off‐colors which ultimately result in product loss. This review discusses the various color forms of myoglobin in muscle and their relationship to species, atmospheric conditions, antemortem factors and storage characteristics.
FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE
Authors: HALL GUNNAR , ANDERSSON JONAS
Published: May 2007

Multiple linear regression analysis was used to determine predictive equations relating the intensities of flavor properties in whole milk powder to volatile compounds. Flavor properties were analyzed by flavor profiling and volatile compounds by gas chromatographic headspace methods. Predictive equations with both linear and log‐transformed data of volatile compounds were determined and a selection was made from 25 quantified compounds. Predictive equations were also determined by selection from 15 flavor compounds; i.e. from compounds that occurred at concentrations near or above their odor threshold levels. A computer program was used which performed regressions for each flavor descriptor on all possible combinations of two or three volatile compounds. Several predictive equations with high correlation coefficients were determined for each flavor descriptor. For some descriptors it was possible to determine predictive equations using hexanal, an easily analyzed compound in these samples.
VISCOSITY AND PICKUP OF A FISH AND CHIP BATTER: DETERMINANTS OF VARIATION
Authors: LANE RALPH H. , ABDEL‐GHANY MOHAMED , JONES SHARMAN W.
Published: May 2007

Relationship between viscosity and pickup (percent coating weight) of a fish and chip batter was examined with respect to the following parameters: (1) protein content of wheat flour used, (2) batter temperature, and (3) batter holding time. Results obtained indicated that a statistically significant (P 0.001) correlation existed between viscosity and: (1) wheat flour protein content (r= 0.96), (2) percent pickup (r= 0.90), and (3) batter temperature (r=−0.62). Results also indicated that protein content of the wheat flour ingredient and batter temperature may be used as indicators of batter viscosity and, subsequently, percent pickup in the operation of battering portion‐controlled codfish fillets.
MATTING CHARACTERISTICS OF SMALL WHITE (NAVY) BEANS
Authors: KALDY M.S.
Published: May 2007

Matting characteristics of small white (navy) beans were studied. Beans were canned as beans with pork in heavy sauce. The matting index showed that 38.1% of an Alberta‐grown bean sample matted in the can while only 10.0% of an Ontario‐grown bean sample matted. Alcohol‐insoluble solids (AIS) contents were 21.7% for Alberta‐ and 24.3% for Ontario‐grown samples. Results of AIS analysis showed that the bean sample grown in Alberta under conditions such as a short growing season, few heat units and cool nights, did not mature as completely as the sample that was grown in Ontario under more favorable conditions. Selection of bean cultivars that are suitable for Alberta growing conditions is recommended.
PAIRED‐COMPARISON AND TRIANGLE SENSORY METHODS COMPARED FOR USE IN PRODUCT IMPROVEMENT
Authors: JAMES CHARLENE
Published: May 2007

The use of the paired‐comparison and triangle difference sensory techniques were compared in results obtained in the evaluation of a product reformulation. Both techniques were found to be statistically similar in sensitivity for discrimination, but not in preference between a presently marketed and a proposed new product formulation, when conducted as outlined in this study. It was shown that a no‐difference option and two like samples should be incorporated into a paired‐comparison test. A complete balanced order of sample presentation should be used in a triangle test. Either technique could be a useful tool in “in‐house” benchtop reformulation of products.
EFFECT OF VACUUM‐PACKING AND STORAGE IN NITROGEN AND CARBON DIOXIDE ATMOSPHERES ON THE QUALITY OF FRESH RABBIT MEAT
Authors: GARIEPY CLAUDE , AMIOT JEAN , SIMARD RONALD E. , BOUDREAU ARMAND , RAYMOND DONALD P.
Published: May 2007

In order to evaluate the effects of vacuum‐packing and storage in CO2 (100%), and N2 (100%) atmospheres on the quality of fresh rabbit meat, rabbit carcasses were stored in the dark at 0°C and 3°C for 50 days. Every 5 days, psychrotrophic bacteria and lactobacilli counts were obtained, and pH, water retention, texture, and color measured. Storage in CO2 maintained good microbiological quality, but caused a decrease in water retention capacity, which led to discoloration and toughening of the meat. On the other hand, storage under N2 atmosphere improved water retention and consequently organoleptic properties, but this advantage was nullified by lower microbiological quality. Due to the loss of water from the tissues, vacuum‐packing resulted in changes of the organoleptic quality of the meat, similar to those observed by storage in a CO2 atmosphere. At refrigerated temperatures, a variation of 3 °C had a larger effect on bacteriological counts and tenderness than the outer quality parameters. Thus, a mixture of gases (CO2 and N2) having both the bacteriostatic properties of one and the organoleptic advantages of the other might be a better choice to optimize the shelf‐life of rabbit meat.
RESTRUCTURED STEAKS MANUFACTURED FROM PRE‐RIGOR BEEF OF VARYING PARTICLE SIZE
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P.
Published: May 2007

Raw materials were removed from U.S. Choice Yield Grade 3 beef fore‐quarters 1 h postmortem. Samples were flaked with an Urschel Comitrol 3600 as three sizes; small (head opening = 3.0 mm), medium (head opening = 6.1 mm) and large (head opening = 9.9 mm). Each flake size was formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP), converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 0 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblence and overall appearance. A 7‐member panel evaluated tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Small flake particles contributed to improved color, cohesiveness and overall appearance. Particle size had minimal effects on muscle cut resemblence, cooking loss, shear values and all sensory attributes. Color degradation and oxidative rancidity increased with storage time.
LIPIDS IN WILD RUMINANT ANIMALS AND STEERS
Authors: MILLER G.J. , FIELD R.A. , RILEY M.L. , WILLIAMS J.C.
Published: May 2007

Lipid was extracted from the biceps femoris and longissimus dorsi muscles of pronghorn antelope, mule deer, elk, range steers and feedlot steers after being trimmed of subcutaneous fat and connective tissue. Muscles of game animals contained more phospholipids than those of steers and muscles of antelope and deer were higher in cholesterol. Muscles of feedlot steers contained the most total lipid and triglycerides. Polyunsaturated lipid was highest in muscles of game animals due to higher levels of phospholipids. Polyunsaturated:saturated lipid ratios were highest in muscles of game animals followed by those in the muscles of range steers and lastly by those in the muscles of feedlot steers. In addition, the proporation of 18:3, an omega‐3 polyunsaturated fatty acid, in total polyunsaturated acids measured were higher in the muscles of game animals and range steers than in those of feedlot steers.
PERCEIVED QUALITY OF FOOD PRODUCTS AND ITS RELATIONSHIP TO CONSUMER PREFERENCES: THEORY AND MEASUREMENT1
Authors: STEENKAMP JAN‐BENEDICT E.M.
Published: May 2007

This paper investigates theoretically and empirically the meaning of food quality to consumers and the role perceived food quality plays in the formation of consumer preferences. The empirical study involved the product categories margarine/butter and meat products. Subjects were 1074 Dutch purchasers of foods. As evidenced by the empirical results, perceived quality is a global judgment, pertaining to sensory, instrumental and expressive attributes. It serves as a mediating concept, capturing some (but not all) of the effects of the product dimensions on preference. Inclusion of perceived quality in the model of preference formation leads to a significantly better explanation of preference. However, the mediating role of perceived quality is product specific. The results of the study show that the role perceived quality plays in consumer decision processes is much more important for branded food products than for unbranded products. Further, it is shown in which way the results of such a study can guide food scientists in adapting food products in accordance with consumers' opinions on quality and preference.
GROWTH OF STAPHYLOCOCCUS AUREUS S‐6 AND YERSINIA ENTEROCOLITICA CDC A2635 IN COW, SOY AND WINGED BEAN MILKS
Authors: RHODEHAMEL E.J. , REDDY N.R. , PIERSON M.D.
Published: May 2007

The two common foodborne pathogens, Staphylococcus aureus S‐6 and Yersinia enterocolitica CDC A2635 were inoculated into whole cow, soy and winged bean milks and incubated at three different temperatures (10°, 25°, 37°C) to evaluate the potential for their growth. The legume milks were prepared by a hot grind method from either whole soybeans (Essex variety) or whole winged beans (Chimbu variety). In general, both foodborne pathogens grew well in all test media. However, S. aureus incubated at 10°C for 120 h, and Y. enterocolitica incubated at 37°C for 48 h were the only two conditions in which less than 108 cells/mL were obtained.
NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK‐FREEZE METHODS
Authors: LANE RALPH H. , NEGGERS YASMIN B. , BONNER JUDITH L. , STITT KATHLEEN R.
Published: May 2007

Selected vegetables (spinach, broccoli, sweet potatoes, and collard greens) prepared in 2.27 kg (5 lb) quantities by boiling, were frozen and stored for six months at −18°C. Zinc, iron, β‐carotene, and ascorbic acid were determined on the raw vegetable immediately after cooking and after reheating in a microwave oven subsequent to 6 months frozen storage. The greatest nutrient loss occurred for water soluble nutrients during boiling. Nutrient comparison between cooked samples (conventional method) and samples microwaved after 6 months frozen storage (cook‐freeze method) indicated that differences existed only in ascorbic acid content of spinach. Data indicated that vegetables prepared by cook‐freeze, a method used by health care institutions, were generally equal in nutrient quality to conventionally prepared vegetables.
INFLUENCE OF NACL LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTS
Authors: BREWER M. SUSAN , JOHNSON CRAIG C. , FIELD RAY A.
Published: May 2007

The influence of NaCl levels and freezing on bind characteristics and protein exudate of chunked and formed lamb roasts were evaluated. Roasts prepared from frozen lean had lower shear values and Instron peak loads than did roasts prepared from fresh lean. Freezing of lean prior to processing lowered percentage actin in exudate but significant (P<.05) NaCl level × freezing interactions existed for percentage actin and myosin. Increasing NaCl levels from .5 to 2.0% decreased cook loss in all roasts made from fresh and frozen meat and increased Instron measures of bind in roasts made from fresh but not frozen meat. Effects of freezing and NaCl level on extractability and functionality of the myofibrillar proteins into the exudate at meat chunk surfaces is probably responsible for the observed differences in bind.
ASCORBIC ACID CONTENT OF BROCCOLI DURING MARKETING1
Authors: HUDSON D. E. , CAPPELLINI M. , LACHANCE P. A.
Published: May 2007

Fresh California‐grown broccoli from eastern wholesale markets, retail stores and simulated consumer storage was analyzed for total ascorbic acid, L‐ascorbic acid (AA) and dehydroascorbic acid (DHAA). Highest concentrations of AA were found in the buds of broccoli sampled from wholesale markets. During the course of marketing stems retained AA better than the buds. The differences in AA concentrations between retail and stored samples were significant only with the buds. Wide deviations in the AA content of broccoli were found within store samples and among samples from different marketing periods but not among stores. Dehydroascorbic acid comprised only a small amount of the total AA, indicating that AA content is an accurate indicator of broccoli's total vitamin C content during handling and storage.
AROMA CONSTITUENTS OF MUSCADINE WINES1
Authors: LAMIKANRA OLUSOLA
Published: May 2007

Welder and Noble muscadine wines were analyzed for their volatile aroma compounds with a combined gas chromatograph‐mass spectrometer. Higher alcohols and esters of fatty acids were numerically the largest groups of flavor components identified, with many of these compounds present in both Welder and Noble wines. The relative concentrations at which they occured in both wines were however different. The more intense peaks appeared in the Noble wine in most cases. 2‐phenylethanol which is often present in muscadine grapes was also identified in the wines. A gas chromatogram of the wine extracts are presented, along with a Table of compounds and their associated mass spectral data.
PALATABILITY ATTRIBUTES OF LOW VOLTAGE ELECTRICALLY STIMULATED HOT BONED BOVINE MUSCLE
Authors: WILL P.A. , REESING E.O.
Published: May 2007

Twelve grain‐fed heifers with carcass weights ranging from 163 kg to 232 kg were randomly assigned to low voltage electrical stimulation (45 volts, 1.5 amps, pulsation cycle of 1.5s for duration of 150s) or no stimulation treatments. The semitendinosus (ST) and supraspinatus (SS) muscles were studied using high temperature (10h at 14° C plus 30h at −2° C) and low temperature conditioning (40h at −2° C) periods. Shear force and taste panel data were taken. Shear force data indicated statistically significant differences (P < .05) existed between electrically stimulated and nonstimulated hot boned supraspinatus (SS) and semitendinosus (ST) muscle. The duo‐trio test indicated that panelists were able to detect a difference between electrically stimulated and nonstimulated muscle (P < .05).
EFFECTS OF GROWTH REGULATORS ON YIELD AND QUALITY OF MUNGBEAN SPROUTS GROWN IN AN AUTOMATICALLY CONTROLLED CHAMBER
Authors: CHEN SHIN‐LIN , BREENE WILLIAM M. , SCHOWALTER CRAIG
Published: May 2007

High quality mungbean sprouts are characterized by thick hypocotyls and short roots. In this study, three plant growth regulators (gibberellic acid, ethephon and abscisic acid) were applied to mungbean sprouts during growth in a microprocessor controlled chamber. Ethephon and gibberellic acid treatments produced sprouts having substantially more food value (dry matter, protein, ascorbic acid) per 100 g of mungbeans than the nontreated controls. Single application (10 or 20 ppm) or double application (20 ppm) ethephon treatment improved mungbean sprout quality through its root‐shortening and hypocotylthickening effects. The chamber developed in this study eliminated labor and provided a simple, convenient and reproducible sprout growing process. It has potential in small factories or restaurants as well as in the laboratory.
NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLES
Authors: KLEIN BARBARA P.
Published: May 2007

Consumption of fresh or minimally processed fruits and vegetables is increasing due to consumer concern about the effects of processing on nutrients in foods. Relatively little information is available in the literature regarding specific storage and handling techniques that have an impact on nutritional value for fruits and vegetables. Commonly used technologies such as low temperature and controlled atmosphere storage affect vitamin content. The information about other operations such as preparation for the table and irradiation on vitamin losses is fragmentary and may not reflect current practices. It appears that conditions that preserve sensory quality of fruits and vegetables also maintain nutritional value.
PROTEIN QUALITY IN COMMERCIAL MILK‐BASED INFANT FORMULAS
Authors: POMPEI CARLO , ROSSI MARGHERITA , MARÈ FLAVIA
Published: May 2007

Protein quality was evaluated in thirteen powdered and liquid milk‐based infant formulas. The parameters evaluated and found most suitable to describe protein quality in such products were: total hydroxymethylfurfural, protein‐reducing substances, lysinoalanine, available lysine, tyrosine, chemical score, in‐vitro protein digestibility, calculated protein‐efficiency ratio and the whey‐protein/casein ratio. Lysinoalanine content was found to be one of the indices most sensitive to heat damage undergone by the product, and is correlated both linearly (p = 0.05) and directly with total hydroxymethylfurfural and protein reducing substances. The graphic representation of Quantitative Descriptive Analysis (QDA) was used to compare the various formulas. Global evaluation of the ten protein quality parameters taken into consideration revealed a modest difference between powdered and liquid formulas, which achieve mean QDA scores of 4.94 and 5.16, respectively. Powdered formulas, however, present more constant quality than liquid ones.
SIZE EXCLUSION HIGH‐PERFORMANCE LIQUID CHROMOTOGRAPHY OF WATER‐EXTRACTABLE PROTEINS FROM HOT‐PROCESSED, ELECTRICALLY STIMULATED PORK CARCASSES
Authors: ANDERSON J.B. , DAVIS C.E. , REAGAN J.O.
Published: May 2007

The effects of electrical stimulation (ES) on both hot‐processed, brine‐chilled (BC) and conventionally processed (CON) pork loins were evaluated. Protein solubility changes from water extracts of treated pork longissimus were monitored by size exclusion high‐performance liquid chromatography (SEC/HPLC) and the biuret protein reaction. Molecular weight profiles (SEC/HPLC) of water extracts from treated longissimus showed four major peaks that represent proteins with molecular weights greater than 10,000 daltons which were affected by ES. Electrical stimulation led to a decrease in the amount of proteins observed in these four peaks when the conventional method of chilling was employed. At the same time, an increase in smaller molecular weight compounds were observed (compounds < 10,000 daltons). Extractable biuret positive compounds showed no significant changes due to ES or method of chilling.
LEAD AND CADMIUM CONTENT OF SOME EDIBLE MUSHROOMS
Authors: ZURERA‐COSANO G. , RINCON‐LEON F. , POZO‐LORA R.
Published: May 2007

The lead and cadmium content of 89 samples of some edible mushrooms, corresponding to 8 different species, were determined by atomic absorption spectrophotometry to evaluate the importance of mushrooms as a dietary source of both elements. Lead content of the selected mushrooms ranged from less than 0.058 to 1.85 mg/kg, whereas cadmium content varied from 0.01 to 5.55 mg/kg. The levels found differed significantly (p 0.001) between species. The samples of Psalliota campestris showed the highest levels with respect to the remainder of the species analyzed. The concentration levels were compared to literature data and the contribution of mushrooms to the daily intake of both elements in Spain was calculated. At the same time the possible health risk for the consumer is pointed out.
LIPID OXIDATION IN TURKEY MEAT AS INFLUENCED BY SALT, METAL CATIONS AND ANTIOXIDANTS1
Authors: SALIH A. M. , PRICE J. F. , SMITH D. M. , DAWSON L. E.
Published: May 2007

Turkey breast or thigh muscle was mixed with 2% pure salt, rock salt, or pure salt plus 50 ppm of one or a combination of copper, iron or magnesium. Efficacy of 2 antioxidants was tested. Lipid oxidation was monitored during refrigerated and frozen storage of raw and cooked turkey by the thiobarbituric acid (TBA) test. TBA results indicated that the most significant prooxidant effect was caused by salt plus Cu2+ and Fe2+ followed by salt plus Fe3+ or Cu2+ alone. Tenox 6 was an effective antioxidant in the presence of copper and iron ions. Thigh meat was more susceptible to oxidation than breast meat. Cooking had a significant prooxidant effect as measured by TBA.
EFFECT OF PARTICLE SIZE ON THE QUALITY OF PEANUT PASTES
Authors: SANTOS B. L. , RESURRECCION A.V.A.
Published: May 2007

A spread made from light colored, bland peanut paste flavored with cheese, meat, fruit or chocolate would enhance the probability of increased utilization of peanuts. The effect of particle size on quality of pastes prepared from whole peanut kernels subjected to water extraction (WE) and chopping was determined. Results indicated that the paste prepared from coarsely or moderately chopped peanuts was found to be light in color and have the lowest flavor intensity scores. Paste prepared from finely chopped peanuts had the darkest color among all treatments.
CHANGES IN THE MICROFLORA OF PACKAGED FRESH BROCCOLI
Authors: BRACKETT ROBERT E.
Published: May 2007

Changes in the microflora of fresh broccoli shrink‐wrapped in film, sealed in gas‐flushed film pouches, or stored on ice in cardboard crates and held at 1°C were analyzed. Growth trends for total aerobes, psychrotrophs, yeast/molds, members of Enterobacteriaceae, and lactic acid bacteria did not differ significantly between the packaging treatments (p ≤ 0.05). However, populations of total aerobes in unpackaged broccoli in its final week of storage (week 6) were significantly greater than that of packaged broccoli at week 6. Samples packaged in film remained higher in quality 2 to 3 weeks longer than control samples. Yellowing was the most obvious defect.
NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS
Authors: SAVELL J. W. , CROSS H. R. , FRANCIS J. J. , WISE J. W. , HALE D. S. , WILKES D. L. , SMITH G. C.
Published: May 2007

Consumers in San Francisco, California and Philadelphia, Pennsylvania, USA were asked to purchase, in simulated retail markets, beef retail cuts of different grades, Choice versus Select (equivalent to Good), or of different trim levels, Regular Trim (no more than 13 mm of external fat; Philadelphia only), Extra Trim (no more than 8 mm of external fat) or Super Trim (no external fat), all priced at Parity or Premium (Parity plus 10%) prices. Consumers in Philadelphia purchased significantly more Extra Trim and Super Trim steaks and roasts than Regular Trim. At the time of purchase, consumers in both cities could not detect the visual differences in Choice versus Select, but upon eating them found that Choice cuts were better tasting, but also fatter, and that Select cuts were leaner, but had problems with taste and texture. Both Choice and Select were rated high for consumer acceptance, but for different reasons, taste for Choice, leanness for Select.
LACTIC ACID DIPPING FOR INHIBITING MICROBIAL SPOILAGE OF REFRIGERATED CATFISH FILLET PIECES
Authors: INGHAM STEVEN C.
Published: May 2007

Subdivided catfish fillets were dipped in chilled (7°C) solutions of 1.70% and 2.55% (v/v) lactic acid (LA) for 10 min. Control pieces were not dipped. All pieces were individually placed in sterile plastic bags and stored either at 7°C for 3 days or on ice in a 2°C cold room for 6 days. Aerobic plate count (APC) was periodically determined using plate count agar pour plate and Petrifilm™ film methods. At 7°C, APC for both LA treatments was significantly (P<0.05) lower than for controls during 3 days of storage. Day 3 APC values for 1.70% and 2.55% LA samples were lower than controls by 1.3 and 2.3 logs, respectively. Similarly, after 6 days at 2°C the APC values for 1.70% and 2.55% LA samples were 1.3 and 3.1 logs lower, respectively, than for control samples. Throughout storage at both temperatures, 2.55% LA samples had significantly (P<0.05) lower APC than 1.70% LA samples. No significant (P<0.05) difference was observed between pour plate and Petrifilm™ APC methods, although APC values for the latter method were consistently slightly higher. Untrained sensory evaluation panelists could not consistently distinguish between control and 1.70% LA catfish pieces that were dipped in batter, breaded, and fried. Control, 1.70% LA, and 2.55% LA‐dipped pieces were not rated as significantly different (P<0.05) in whiteness of flesh, tartness, and overall flavor acceptability. Acid dipping of catfish could be useful for extending the refrigerated shelf‐life of unfrozen catfish fillets.
EFFECT OF SOLVENT EXTRACTION ON REMOVAL OF NUTTY FLAVOR AND FUNCTIONAL PROPERTIES OF GROUNDNUT FLOUR
Authors: MADHAVI D. L. , SUBRAMANYAM LALITHA , CHAND NAGIN , SRINIVASAN K. S.
Published: May 2007

Hexane extracted groundnut flour was re‐extracted with absolute ethanol, 95% isopropanol, hexane:ethanol and hexane:isopropanol azeotropes for different time intervals. Sensory evaluation studies indicated that 6 h extraction with ethanol or isopropanol and 24 h extraction with hexane; ethanol azeotrope removed nearly 80–90% of nutty flavor. Some significant changes were observed in water absorption capacity, emulsification capacity and foaming properties of secondary solvent extracted meals. No significant changes were observed in fat absorption capacity, protein solubility and amino acid composition of secondary extracted samples. Gel electrophoresis did not reveal any marked changes in the protein composition of the reextracted meals.
STRENGTHS AND WEAKNESSES OF ASSESSING VITAMIN CONTENT OF FOODS
Authors: EITENMILLER RONALD R.
Published: May 2007

Significant advances have been made in vitamin assay methodology applicable to foods over the last 10 to 15 years. However, specific problem areas exist that continue to limit the availability of accurate nutrient data for many of the vitamins. This paper will discuss some of the recent advances made in vitamin assay methodology and some of the weaknesses to be overcome in the years ahead.