bluuebunny/crossref_metadata_2025 huggingface dataset:
TIME‐TEMPERATURE BEHAVIOR OF DEEP‐FROZEN READY‐TO‐SERVE ETHNIC FOODS FROM THE MIDDLE EAST REGIONS
Authors: WOLF W. , METNI M. , SPIESS W. E. L.
Published: May 2007

Since in the Middle East no production of deep‐frozen foods of any significance has been established, all products have to be imported. This implies that the entire product spectrum consists of products adapted to the requirements of European consumers. Foods prepared according to the preferences of the people of the Middle East have not yet been offered commercially.

To collect initial experiences with food prepared to meet the preferences of people living in the Middle East, three dishes were prepared and kept under cold storage conditions suitable also for the existing frozen food chain in the Middle East. The ready‐to‐serve food products were evaluated sensorily.
IDLI, AN INDIAN FERMENTED FOOD: A REVIEW
Authors: REDDY N. R. , SATHE S. K. , PIERSON M. D. , SALUNKHE D. K.
Published: May 2007

Idli is a fermented food of India which is prepared by steaming a fermented black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B‐complex vitamins, compared to the raw unfermented ingredients. It can be produced locally and used as a dietary supplement in developing countries to treat people suffering from protein calorie malnutrition and kwashiorkor. Other legumes such as soybeans and Great Northern beans could be substituted for black gram in preparation of a idli. Further research is needed regarding the increase of methionine content during idli fermentation, by which path way methionine is synthesized, and identification and isolation of microorganisms responsible for methionine production or synthesis.
FOOD GRADE HIDE COLLAGEN IN BOLOGNA EFFECT ON FUNCTIONAL PROPERTIES, TEXTURE AND COLOR
Authors: RAO B. R. , HENRICKSON R. L.
Published: May 2007

Bolognas were made in which 20% of the lean meat (beef and pork) was replaced by wet fibrous hide collagen and formulated to contain approximately 30, 20 or 10 percent fat in the final product. All meat controls (no collagen) were made to have similar fat content. Objective methods were used to analyze the product and paired comparisons of the data were made. The replacement of lean meat with hide collagen did not alter the functional characters such as raw emulsion stability andpH; cook yield, pH, water activity, density and expressible juice of the cooked bologna. The bolognas with collagen had higher (P<0.05) texture (increased Shear force value) compared to bologna with no collagen. As the fat content decreased the bolognas with collagen were less (P<0.05) red in color than the bolognas without collagen. The textural and color changes though detected on instrumental analysis were not perceptible on visual examination of the product.
EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES
Authors: CARDELLO ARMAND V. , SECRIST JOHN , SMITH JOSEPH
Published: May 2007

A study was conducted to assess the effect of both size and color of textured soy protein particles on the visual and textural properties of extended (20% replacement) ground beef patties. A trained texture profile panel judged the hardness, cohesiveness, chewiness, moistness, and oiliness of nine different samples. In addition, judgments of the visual attributes of darkness, size of particles, and density of particles were made. Significant effects of soy ingredient were found for all judged attributes. It was concluded that soy ingredients having particle sizes smaller than the diameter of the openings of the grind plate used to process the meat/soy mixture produced the greatest change in the texture of the ground beef patties, because these particles passed through the grind plate unscathed, producing an easily discernable matrix of large meat particles and small soy particles. It was also concluded that carmel‐colored soy ingredients produced less lightening of the cooked samples than uncolored soy ingredients.
DIFFERENT PROPORTIONS AND TYPES OF MECHANICALLY RECOVERED PORK IN HAMBURGERS
Authors: JIMENEZ‐COLMENERO F. , MATAMOROS E. GARCIA , CARBALLO J.
Published: May 2007

The properties of hamburgers containing 10, 20, and 30% mechanically recovered meat (MRM) from backbones, 20% MRM from leg bones, and 20% MRM from ribs were studied using such parameters as composition, cooking loss, color, sensory analysis, and instrumental texture analysis.

Adding more than 10% MRM increased the percentage of water retained during cooking. The presence of MRM caused a significant decrease in the L (lightness) value of the hamburgers and a significant rise in the a (redness) value, in an amount depending on the proportion and type of MRM.

When MRM was added, the hardness and firmness of the hamburgers underwent a significant decrease. Sensory analysis indicated that, though adding MRM led to a certain “liver” flavor, a proportion of 10% MRM resulted in organoleptic properties superior to those of hamburgers made exclusively of hand‐boned meat.
ORGANOLEPTIC AND GAS CHROMATOGRAPHIC ANALYSES OF CULTURED BUTTERMILK
Authors: VASAVADA P. C. , LILLARD D. A. , WASHAM C. J. , LOEWENSTEIN M.
Published: May 2007

Quality of cultured buttermilk was evaluated by organoleptic and gas chromatographic analyses of eight commercial brands available in local supermarkets. Samples were evaluated for body and texture, overall acceptance and diacetyl aroma on the day of purchase (O day) and after storage for 15 days at 7/Pm 2°C. Ether extracts of the steam distillates of the samples were analyzed by gas chromatography using a 100‐150 mesh Porapak‐Q column programmed to operate at 100‐200°C at the rate of 10 C/min with N2 carrier gas flow of 45 ml/min. Analysis of variance for organoleptic data showed significant differences among brands and storage times with regards to diacetyl aroma (PGe0.05), body and texture and overall acceptance (PGe0.01). The total number of peaks and total peak areas in gas chromatograms decreased in stored samples compared with the same samples analyzed on the day of purchase. Data presented here suggest that gas chromatography and organoleptic evaluations may be used in conjunction with each other to determine the quality of commercial buttermilk.
THE EFFECT OF PH, ACIDITY, AND LOW LEVEL SORBATE ON THE SHELFLIFE OF INOCULATED APPLE JUICE
Authors: BAROODY T. , MCLELLAN M.R.
Published: May 2007

A model was derived to predict changes in optical density and changes in the number days to sensory failure for apple juice. Samples of juice were treated to produce varying levels ofpH, titratable acidity, and sorbate. Only low doses of sorbate, up to 100 ppm, were used in the study. Results indicated that apple juice with varying levels of pH and sorbate concentrations, will have varying effects on the growth of yeasts, and ultimately on the shelflife of the juice. Titratable acidity apparently did not have a significant effect over the range studied in the experiment.
LIPIDS IN SUBCUTANEOUS TISSUES AND LONGISSIMUS MUSCLES OF FEEDLOT AND GRASS‐FED EWES1
Authors: MILLER G. J. , FIELD R. A. , AGBOOLA H. A.
Published: May 2007

Subcutaneous and intramuscular lipids from feedlot‐and grass‐fed ewes were studied to determine if diet would influence fatty acid composition of these older animals. Subcutaneous lipid of ewes from the feedlot‐fed group contained more 4‐methyl branched acids, less iso and anteiso branched acids, less stearic acid and more octadecenoic acid than grass‐fed ewes. Only small amounts of medium chain acids (10–15 carbons) were noted in longissimus muscle lipids from both dietary groups and essentially all of them were in the triglycerides. Lipids in longissimus muscle of feedlot ewes contained more monounsaturated and less polyunsaturated acids and this was due to higher levels of triglycerides in longissimus lipid of feedlot‐fed ewes. Approximately three times as much high melting stearic acid was present in subcutaneous lipid of both dietary groups of ewes as has been noted in subcutaneous lipid of lambs. Reduction of high melting stearic acid in mutton fat by a short grain feeding period should make mutton more acceptable.
INFLUENCE OF EXTRACTANT ON L‐ASCORBIC ACID RECOVERY FROM SELECTED FOODS AND BEVERAGES
Authors: KIM SUNG RO , LANE RALPH H. , ABDEL‐GHANY MOHAMED , STITT KATHLEEN R.
Published: May 2007

Recovery of L‐ascorbic acid from selected vegetables, beverages and cereal was determined using up to 3 metaphosphoric acid‐containing reagents, 3% trichloroacetic acid (TCA), and cold 0.05 Mperchloric acid (HCIO4). Stability of ascorbic acid in these extractants was monitored over a 4 h holding period. All extractants yielded similar results for the beverages, however, TCA extracts of spinach and HCIO, extracts of tomatoes and cereal produced lower results than the other extractants. L‐ascorbic acid content of green beans extracted with HClO4, TCA, and 3% HPO3, ‐ 8% HOAC diffed from their initial values at 2, 4, and 4 h, respectively.
CHARACTERIZATION OF TOMATO RIPENING PROCESS AS INFLUENCED BY INDIVIDUAL SEAL‐PACKAGING AND TEMPERATURE
Authors: YANG C.C. , BRENNAN P. , CHINNAN M.S. , SHEWFELT R.L.
Published: May 2007

Tomatoes were individually seal‐packaged and ripened at two temperatures, 12 and 21° C. Both the temperature and seal‐packaging delayed the tomato ripening process. The delay in ripening due to seal‐packaging occurred prior to the ‘turning’ and ‘pink’ USDA color maturity stage when stored at 21° C and 12° C, respectively. Lower concentrations of lycopene were associated with lower chroma values in seal‐packaged fruits. Both temperature and seal‐packaging prolonged the ripening period but did not affect the firmness values at various color stages of tomatoes.
INVESTIGATION OF FISH OIL QUALITY BY DIRECT CAPILLARY GAS CHROMATOGRAPHY
Authors: ANGELO ALLEN J. ST. , DUPUY HAROLD P. , FLICK GEORGE J.
Published: May 2007

A simple, rapid method to separate and identify volatile compounds from oils extracted from farm raised catfish and Gulf of Mexico menhaden is described. Major volatile compounds that can be used as markers to assess for quality were the following: pentane, heptane, pentanal, hexanal, pentylfuran, heptadienals, nonanal, decanal, and decadienals. The method was also used to assess the quality of a commercial sample of fish oil sold as a source of omega‐3 fatty acids. The method can be used to investigate off‐flavors caused by handling, processing, or storage.
RESTRUCTURED PORK WITH TEXTURE VARIATION
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P.
Published: May 2007

Muscles were excised from the shoulders of U.S. No. 1 pork carcasses within 1h postmortem. Samples were flaked as; small (head opening = 3.0mm), medium (head opening = 6.1mm) and large (head opening = 9.9mm) with an Urschel Comitrol 3600. Samples were formulated with 1.0 NaCl and 0.25% sodium tripolyphosphate (STP), converted into 19 mm thick restructured chops and packaged. Subjective evaluations were conducted after 5 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblance, overall appearance, tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Results suggested that large flaked particles contributed to improved color and reduced cooking loss. Particle size had no effect on muscle cut resemblance, overall appearance, juiciness and flavor. Increased particle size was responsible for decreased tenderness, cohesiveness and TBA values but increased connective tissue amount.
CHANGES IN THE MICROFLORA OF PACKAGED FRESH TOMATOES
Authors: BRACKETT ROBERT E.
Published: May 2007

Fresh tomatoes were shrink‐wrapped in film, sealed in gas‐flushed film pouches, or stored in cardboard packing crates. All samples were stored at 13°C, and changes in populations of total aerobes, psychrotrophs, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria followed. Shrink‐wrapping and gas‐packaging increased aerobic counts over no packaging, and selected for yeasts and molds. Shrink‐wrapping additionally selected for lactic acid bacteria. The greatest number of psychrotrophs but the least number of yeasts and molds developed in unpackaged tomatoes. Shrink‐wrapped and gas‐packaged tomatoes remained unspoiled at least 6 weeks whereas controls spoiled in 4 weeks.
THE INFLUENCE OF THE FIRMNESS OF RAW TOMATOES ON THE PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF CANNED PRODUCTS
Authors: WAHEM IBRAHIM A.
Published: May 2007

The effects of firmness of raw tomatoes on selected quality characteristics of canned products was the primary objective of this study. Firm fruits, as sorted with Holme's Vibratory Sorter, were found to be significantly (P≤ .05) higher in drained weight, Agtron E‐5 color readings, total acidity, sodium hexametaphosphate‐soluble, and sodium hydroxide‐soluble pectic substances, and lower in pH, soluble solids, soluble solids/acid ratio, and water soluble pectin than soft and unsorted fruits. In determining the sensory quality, firm fruits were superior in flavor, texture, and overall quality but inferior in color compared to soft and unsorted fruits. This investigation revealed that sorting fresh tomatoes with a vibratory sorter and canning only the firm fruits had a positive impact on improving the quality of canned products.
SMALL FRUIT QUALITY AS AFFECTED BY POINT OF ORIGIN‐DISTANT VERSUS LOCAL1
Authors: MORRIS J.R. , MAKUS D.J. , MAIN G.L.
Published: May 2007

Small fruits shipped into local markets from major production areas 800 to 2400 km distant were compared to small fruits grown within 25 km of this location. Fruits were evaluated for acceptability of flavor, texture, color, instrumental color (Hunter Color Difference Meter‘L’,‘a’,‘b’, hue, and chroma), shear press firmness, weight loss, dry matter, soluble solids, acidity, mineral content (Ca, Mg, Na, K, P), protein, and Vitamin C (strawberry only) after holding for 0, 2, or 4 days (strawberry); 0, 3, or 5 days (grape); or 0, 3, 5, or 7 days (blueberry) at 21°C. Distant‐grown small fruits were nutritionally comparable to those grown locally but generally inferior in overall sensory attributes, particularly taste. There were no real disadvantages observed that would detract from the marketing of these locally produced small fruits.
EFFECTS OF PAPAIN, FICIN AND SPLEEN ENZYMES ON TEXTURAL, VISUAL, COOKING AND SENSORY PROPERTIES OF BEEF BULLOCK RESTRUCTURED STEAKS1
Authors: MILLER M.F. , DAVIS G.W. , SEIDEMAN S.C. , RAMSEY C.B. , ROLAN T.L.
Published: May 2007

Twelve blends were formulated from young bullocks to contain 0, 0.125, 0.250 or 0.375% spleen extract, papain or ficin enzymes. All blends were analyzed for chemical, sensory and visual properties.

Control blends were superior to all enzyme treated restructured steaks for flavor desirability and overall satisfaction ratings. Type and level of enzyme significantly decreased fat and increased moisture percentages, and the enzymatic degradation of the myofibril caused emulsion instability. Cooking loss and cooking time were longer for blends made with enzymes as the protein matrix was denatured extensively. Storage time was reduced significantly with the addition of spleen enzymes and all restructured steaks were undesirable for raw appearance ratings. Restructured steaks formulated with these enzymes had reduced connective tissue amount; however, the proper level of these enzymes needs to be studied further in order to minimize the problems in binding and sensory properties.
YIELD AND PROXIMATE ANALYSIS OF MEAT FROM TURKEYS FED TWO SOURCES OF SUPPLEMENTAL FAT
Authors: KING A. J. , FITZPATRICK D. P.
Published: May 2007

Yield of meat, skin and waste from selected parts of turkeys (12‐22 weeks) fed supplemental soybean oil and blended fat was determined. Meat was analyzed for protein, moisture, and fat. Males fed blended fat had increased breast yield of 21.4%, compared to 20.4% for those fed soybean oil. Turkeys fed blended fat had statistically greater protein and fat content (20.2% and 5.9%, respectively) in drum/thigh meat than those fed soybean oil. Soybean oil produced significantly more wing meat (5.4%), compared to 5.2% for blended fat. Turkeys fed soybean oil also had more moisture in drum/thigh meat (73.2%), compared to 72.8% for blended fat.
EXITING ENERGY DISTRIBUTION IN HONEYDEW MELON IRRADIATED WITH A NEAR INFRARED BEAM1
Authors: DULL GERALD G. , BIRTH GERALD S. , LEFFLER RICHARD G.
Published: May 2007

Emitted intensity was measured at 15° increments from the incident beam and around the equator of a honeydew melon which was irradiated with a near infrared beam. Signal strength was adequate up to 75° to provide a usable spectrum for NIR analysis of internal tissue. A noisy but recognizable spectrum was obtained at 180°.
THE ROLE OF EXTENSION IN HELPING AMERICANS IMPROVE THE NUTRITIONAL QUALITY OF THEIR DIETS
Authors: TOPE NADINE FORTNA
Published: May 2007

The land‐grant extension system has long been known as the best educational network in the world. Extension home economists are focusing much of their efforts in food, nutrition and health programming. Extension personnel are collaborating with other agricultural health professionals in programs designed to improve the nutritional quality of diets consumed by individuals in the United States.
CHANGES OF SOME ODOR‐ACTIVE VOLATILES IN CONTROLLED ATMOSPHERE‐STORED APPLES
Authors: YAHIA ELHADI M. , LIU F. W. , ACREE T. E.
Published: May 2007

The effect of controlled atmosphere (CA) storage on the production of 22 odor‐active volatiles in ‘McIntosh’ and ‘Cortland’ apples was studied. Volatiles were analyzed periodically during ripening in air after harvest, during refrigerated air and CA storage, and during ripening in air after CA storage. Production of most volatiles at a lower rate during ripening after CA storage than during ripening immediately after harvest cannot be attributed entirely to the action of CA. Under the conditions of this study (3% O2+ 3% CO2+ 94% N2 at 0°C for 19 weeks) CA storage caused a “residual suppression” effect on the production of propyl butanoate, butyl hexanoate, and hexyl hexanoate. Results indicate that CA might have altered the normal metabolism of the fruit by blocking the normal production of some volatiles either temporarily or permanently and either partially or completely.
ADDITION OF CORN GLUTEN MEAL AND ZEIN TO GROUND PORK OF VARIOUS FAT PERCENTAGES1
Authors: REITMEIER C. A. , PRUSA K. J.
Published: May 2007

Corn gluten meal and zein at levels of 0, 2.5 and 5% were added to ground pork of three fat percentages. Raw patties were analyzed for fat, moisture, protein contents and color. Selected patties, broiled to 77°C, were evaluated for proximate composition, total cooking loss, color and Instron compression. Five percent zein added to ground pork reduced cooking loss 4.2% when compared with ground pork without zein. Addition of corn gluten meal to pork did not influence yield. Instron compression values increased with the addition of zein and corn gluten meal. Increased fat altered the hue (increased hue angle due to increased b) of the interior of the cooked pork patties. Zein addition also increased the lightness of cooked pork patties. The addition of zein to ground pork patties decreased sensory tenderness and pork flavor intensity and increased off‐flavor intensity.
ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS1
Authors: REITMEIER C. A. , PRUSA K. J.
Published: May 2007

Chemical, physical and sensory properties of cooked frankfurters of three fat levels with 0 and 3.5% dry‐milled corn germ (DMG) flour and 0 and 3.5% wet‐milled corn germ (WMG) flour added were investigated. As fat level increased, cooking losses increased and Instron compression values decreased, in cooked frankfurters with DMG and WMG flours. Addition of DMG flour decreased fat content and lightness (L) and increased yellowness (b‐value) of cooked frankfurters. Sensory evaluation indicated that DMG flour in frankfurters decreased tenderness, juiciness and cured flavor intensity. The addition of DMG flour increased chewiness of frankfurters. WMG flour addition decreased fat and protein contents and lightness (L) and increased hue angle (due to higher b), Instron compression values and cooking loss. Cured flavor intensity decreased and off‐flavor intensity increased with the addition of WMG flour to frankfurters.
EFFECTS OF LACTIC ACID IN PROCESSING WATERS ON THE INCIDENCE OF SALMONELLAE ON BROILERS1
Authors: IZAT A. L. , COLBERG M. , THOMAS R. A. , ADAMS M. H. , DRIGGERS C. D.
Published: May 2007

Commercial broilers were inoculated with 105‐106/mL Salmonella typhimurium in the drinking water at 14, 10, 7, 4, and 2 days prior to processing. At 49 days of age, broilers were processed in a pilot processing facility. In additional trials, commercially‐obtained pre‐ and post‐chill carcasses were subjected to microbiological testing. Lactic acid (LA) (1%) was added to the scald and/or chill waters or to pre‐ (2%) or post‐chill (1%) dips to reduce microbial contamination on ready‐to‐cook carcasses. In each trial, 12 carcasses per treatment were sampled for the presence of salmonellae (inoculated serotype and/or indigenous organisms) using a whole carcass rinse technique. The dip applications evaluated included 1 and 2% LA at various temperatures and exposure periods. Two control treatments which were not subjected to LA but were processed and handled similar to treated carcasses were evaluated for each trial conducted. Treatments that consistently resulted in reduced levels of salmonellae on carcasses included LA treatment (1%) in the chill water, a pre‐chill dip (2% for 2 min at 37 C), 1% LA as a post‐chill dip (≥60 s at 1.1 C), and 2% LA as a pre‐chill dip (60 s at 37 C). All picked carcasses treated with LA exhibited mild skin discoloration, particularly in the highly pigmented areas.
EFFECT OF SELENIUM FERTILIZATION ON THE GLYCOALKALOID AND NITRATE‐NITROGEN CONTENT OF POTATOES
Authors: MONDY NELL I. , MUNSHI CYRUS B.
Published: May 2007

The effect of soil applications of sodium selenite (Na2SeO3) on the total glycoalkaloid (TGA) and nitrate‐nitrogen (NO3‐N) contents of Katahdin potatoes was studied over two storage periods (0 and 5 month) during each of two years. Sodium selenite was banded to the soil at rates of 0.0, 5.6 (2.5), 11.2 (5.0) and 18.0 (7.5) kg/ha (ppm). Selenium treatment, at all levels, resulted in significantly lower TGA and NO3‐N contents than the controls. Applications of Na2SeO3 greater than 5.6 kg/ha did not result in further decreases in the TGA and NO3‐N content. These results were consistent for the two storage periods.
DETECTION OF ADULTRATION OF THE SPICE POPPY SEEDS (PAPAVER SOMNIFERUM) WITH AMARANTHUS PANICULATAS (RAJGEERA) SEEDS
Authors: SINGHAL REKHA S. , KULKARNI P. R.
Published: May 2007

Analysis of fat and squalene content is evaluated for determining the presence and content of Amaranthus paniculatas seeds which is used as an adulterant of the spice poppy seeds. Also evaluated are some simple physical methods to detect this adulteration. Puffing or popping at 185–195°C with stirring for 1 min could distinguish poppy seeds and its adulterant, rajgeera readily.
COMPOSITIONAL, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF MEALS, FLOURS AND CONCENTRATES FROM NAVY AND KIDNEY BEANS (Phaseolus vulgaris)1
Authors: KOHNHORST ANDREW L. , SMITH DENISE M. , UEBERSAX MARK A. , BENNINK MAURICE R.
Published: May 2007

The compositional, nutritional value and functional properties of navy and kidney bean meals, high protein flours and concentrates were compared to commercial soy products. Navy and kidney concentrates contained similar quantities of protein and higher quantities of lipid, starch and ash than the soy concentrate. Gel strength, emulsification capacity and foaming properties of the three concentrates were similar, while the navy and kidney concentrate proteins were more soluble than the commercial soy product. Digestibilities of the bean products were not significantly different, except for the kidney concentrate which had a slightly higher digestibility. Electrophoresis of the meal, flour and concentrate proteins revealed slight differences in the protein distribution. Isoelectric precipitation decreased the amount of phytohemagglutinin in the navy concentrate in comparison to the meal and flour.
EFFECTS OF POSTMORTEM TIME AND ELECTRICAL STIMULATION ON HISTOCHEMICAL MUSCLE FIBER STAINING AND pH IN THE MIDDLE GLUTEAL MUSCLE FROM BEEF CATTLE
Authors: KLINE KEVIN H. , BECHTEL PETER J.
Published: May 2007

The purpose of this study was to investigate the histochemical staining properties of the myosin ATPase (pH 9.4) and succinate dehydrogenase (SDH) stains as functions of muscle for electrical stimulation and postmortem time. Muscle blocks, 2 cubic centimeters in volume, were removed from the gluteus medius of five electrically stimulated (ES) and five nonstimulated (NS) contralateral beef carcass sides at 0, 2 and 24 h after stimulation. The pH of the gluteus medius decreased significantly in both the ES (5.86) and NS (6.14) sides within two hours postmortem and the 24 h pH values were 5.76 and 5.72, respectively. Muscle histochemical staining characteristics for myosin ATPase (pH 9.4) did not change (P > .05) within 24 h postmortem for either ES or NS muscle. A change in the staining characteristics for SDH was found for both ES and NS at 24 h postmortem. No difference in histochemical staining characteristics was found as a result of ES.
A NATIONAL MARKET BASKET SURVEY FOR LAMB1
Authors: HARRIS J. J. , SAVELL J. W. , MILLER R. K. , HALE D. S. , GRIFFIN D. B. , BEASLEY L. C. , CROSS H. R.
Published: May 2007

Lamb retail cases in six cities across the United States were surveyed. Information gathered included fat thickness measurements, price, boneless versus bone‐in cuts, and other pertinent data to determine the composition of retail lamb cuts. Randomly selected retail cuts (n = 274) were transported to Texas A&M University for dissection and chemical (fat) analysis. Additional cuts (n = 158) were subjected to sensory and shear force measurements.

The overall average fat thickness for all retail cuts was 0.35 cm. Average percentage separable lean was 55.64%, separable fat was 16.51%, and bone and connective tissue was 27.67%. Of the separable fat, 42.83% was external fat and 53.00% was seam fat. The average percentage chemical fat (lean tissue only) was 6.05%. Less than 1% of all retail lamb found in the survey was imported (New Zealand) lamb. All retail cuts received high ratings with respect to sensory attributes.
DISTINGUISHING AMONG BRUISES IN PEACHES CAUSED BY IMPACT, VIBRATION, AND COMPRESSION
Authors: VERGANO P. J. , TESTIN R. F. , NEWALL W. C.
Published: May 2007

Five cultivars of peaches [Prunus persica (L.) Batsch], each in three different stages of development, were subjected to mechanical abuse in the form of impact, vibration and compression. Bruise features relating bruise appearance to the form of abuse were observed. Bruises caused by impact generally exhibit tear lines and voids. They occur in the flesh of the peach separated from the skin by an unbruised area. Bruises caused by vibration occur under abrasion marks on the skin. Bruises caused by compression originate at the pit and have a geometry related to the direction of the applied compressive force. The features of impact bruises suggest brittle fracture. Those of vibration bruises relate to the visco‐elastic nature of peaches. The geometry of compressive bruises is related to the stress concentration effect of an inclusion.
THE NONVOLATILE ACID AND SUGAR COMPOSITION OF MAYHAW FRUITS (CRATAEGUS AESTIVALIS, C. OPACA, C. RUFULA)
Authors: CHAPMAN GLENN W. , HORVAT ROBERT J. , PAYNE JERRY A.
Published: May 2007

Nonvolatile acid and sugar compositions were determined in ten cultivars from three species of mayhaw fruits (Crataegus aestivalis, Walter, Torrey & Gray; C. opaca, Hook. & Arn.; C. rufula, Sarg.). Fructose and glucose were the major sugars and malic acid was the principle nonvolatile acid found in these fruits. Citric acid, quinic acid, sorbitol, sucrose, xylose, and inositol were quantitated but were found in lesser amounts and succinic acid, arabinose, and galactose were trace components in all fruits. Pyruvic acid and tartaric acid were tentatively identified in most cultivars based on GC retention times. The nonvolatile acid and sugar composition among all mayhaw fruit species were very similar although one unnamed cultivar of C. aestivalis had much higher levels of fructose and glucose, and the cv. T. O. Superberry had higher levels of malic acid. Malic acid levels were found to be much higher in mayhaw fruits than the levels reported in other stone and pome fruits. Three cultivars of C. rufula grown under cultivation yielded mature fruit with almost identical nonvolatile acid and sugar composition.
RELATIONSHIP OF TREATMENT OF FRESH STRAWBERRIES TO THE QUALITY OF FROZEN FRUIT AND PRESERVES1
Authors: MORRIS J.R. , MAIN G.L. , SISTRUNK W.A.
Published: May 2007

‘Cardinal’ strawberries were hand picked and stored 1 day at 21°C to enhance softening. Three separate preprocessing experiments were conducted to determine the effects of style of pack, 0.18% calcium (Ca) dips, 0.3% low methoxyl pectin (LMP), 40° Brix sucrose dips, heat of 70°C, vacuum at 172 mm Hg and drying to 70% moisture on quality and firmness of frozen‐then‐thawed and preserved strawberries. The greatest firming effect on frozen‐then‐thawed fruit was due to Ca and pectin. Sliced fruit was firmed more than whole fruit by the Ca and pectin treatments. Drained weight loss was reduced by pectin, Ca, sucrose, heat and vacuum in frozen‐then‐thawed fruit. Drained weight losses were the same or greater among treatments in preserves. The firmness and wholeness of preserves was increased by Ca, vacuum, 40° Brix sucrose, heat and to a lesser extent drying, but individual effects were not additive. The drying treatment reduced color quality.
RHEOLOGICAL CHARACTERIZATION OF KETCHUP
Authors: BOTTIGLIERI P. , DE SIO F. , FASANARO G. , MOJOLI G. , IMPEMBO M. , CASTALDO D.
Published: May 2007

Ketchup flow properties were investigated with a concentric cylinder viscometer in the temperature range from 30°C to 80°C. A partial characterization of the product viscoelastic behavior at 30°C was also made by “Strain test” and “Frequency test.” The Harper and El Sahrigi equation (ηa= acβ eEa/RT), as well as the equation that links the apparent viscosity of ketchups to the serum viscosity and to the pulp content (ηa=ηserum+A(%P)B), do not describe adequately the ketchup flow behavior that we found to be highly affected by the production technology and by the raw materials used.
EFFECT OF GAMMA IRRADIATION ON ISOMERIZATION OF β‐CAROTENE IN SWEET POTATO1
Authors: O'NEIL CONSTANCE A. , SCHWARTZ STEVEN J.
Published: May 2007

Cured Georgia Reds, sweet potato roots, were irradiated using 60Co source for 500 Krad dose. HPLC analyses of tissue extracts indicated that irradiation did not lead to isomerization of all‐trans‐β‐carotene. Greater than 97% of the total β‐carotene was in the all‐trans form. Cis isomers of β‐carotene have lower provitamin A activities than all‐trans‐β‐carotene. Since they were not produced with γ‐irradiation, this process did not decrease provitamin A due to isomerization. Thus, irradiation of sweet potatoes can be used without significant changes in the provitamin A content.
COMBINED MEASUREMENT OF FOOD TASTE AND CONSUMER PREFERENCE IN THE INDIVIDUAL: RELIABILITY, PRECISION AND STABILITY DATA
Authors: CONNER M. T. , BOOTH D. A.
Published: May 2007

A cognitive theory of quantitative judgment that unites sensory methods into one general type of consumer test is applied to the assessment of individuals' preferences for the level of salt in bread and levels of sugar in a chocolate, a lime drink and a tomato soup. The theory is that each assessor knows rather precisely what levels of sensed characteristics she or he likes in a familiar food or drink and that, in the absence of contextual biases, ratings relative to stable anchor categories of choice behavior are linear with discriminable differences in the described characteristic. Since Weber's difference discrimination ratio is constant over intermediate concentrations of salt and sugar, this implies linear rating against the logarithm of concentrations and such linearity was indeed found in food saltiness and sweetness ratings under conditions of minimal contextual biases on the expression of sensory preference. Also as predicted, a mid‐response category of the most acceptable salt or sugar level and two rejection end‐categories were used highly consistently as anchors, yielding reliable and precise judgments of tastant level within a biaset minimized multi‐sample session. A high repeatability of ratingsfrom one session to the next (and not because of memory effects) confirmed the sensory reliability of this method and provided evidence of temporal stability of food taste preferences. Thus it is feasible to estimate an individual consumer's taste preference characteristics from responses to a few food samples.
THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGES
Authors: CLYDESDALE. F. M. , GOVER R. , FUGARDI C.
Published: May 2007

The effect of color on sweetness perception, flavor intensity, acceptability and thirst quenching was evaluated. The various studies included the development and administration of a questionnaire, preliminary sensory panel studies, three sensory panels of 20 subjects each and finally 3 consumer type taste panels of from 59–121 subjects each.

The questionnaire indicated that consumers thought the sweetest beverages and those colored brown, red and orange would satisfy thirst the most. The association of sweetness with thirst quenching ability was an unexpected result but one that was validated in several of the panel studies which followed.

The preliminary study done with a full factorial design showed that the samples with the lowest levels of acid and sugar as well as a combination of those with the lowest color and lowest sugar provided the greatest perception of thirst quenching.

A series of small sensory panel studies of 20 subjects each allowed the further definition of the most appropriate color space. Samples were then reformulated to achieve this spacing and 3 larger consumer type panels were conducted. Sweetness and perceived ability to quench thirst were found to be significantly affected by color in two of the three panels while flavor intensity and acceptability were found to be significantly affected in only one panel. These results indicate that color is related to quality characteristics other than appearance and should be considered in decisions affecting such characteristics.
EFFECTS OF BINDING SUBSTRATE, TYPE OF NONMEAT ADDITIVE AND METHOD OF TENDERIZING ON CURED CHICKEN ROLLS
Authors: GILLETT R. A. N. , CARPENTER J. A.
Published: May 2007

Chicken rolls were manufactured using ground dark fowl meat or mechanically deboned poultry meat as a binding substrate, sodium caseinate or soya isolate and a meat block that was mechanically tenderized or chunked. Effects of these treatments on yield, chemical composition, sensory and texture profile attributes were evaluated in this study. Inclusion of soya isolate increased the cook yield and improved color over sodium caseinate (P < 0.05). Likewise, rolls containing ground‐dark fowl meat were lighter in color than those made with mechanically deboned poultry meat. Rolls made with mechanically deboned poultry meat had greater chewiness, while those made with sodium caseinate had greater cohesiveness. Texture profile analysis indicated that mechanical tenderization was the predominant factor in producing a softer and more springy chicken roll. Sensory evaluation revealed that mechanical tenderization decreased chewiness as compared to cubing (P < 0.05).
EFFECTS OF END‐POINT TEMPERATURE AND FAT LEVEL ON THE RESIDUAL CHOLESTEROL IN GROUND BEEF PATTIES1
Authors: HUSKEY L.L. , BROWN H.G. , LEWIS P.K. , BROWN A.H. , JOHNSON Z.B. , PERKINS J.L.
Published: May 2007

Patties of lean ground beef with 2% fat (L2PF) and 6% fat (L6PF) were used to study the fat and cholesterol composition of raw and cooked ground beef and to determine how the end‐point cooking temperature affects the amount of fat and cholesterol in a lean ground beef patty as it would be eaten by the consumer. The two patty types were obtained from the longissimus muscle of steers with marbling scores associated with “Standard” to “Select” and “Select” to “Choice” U.S. carcass grades of beef, respectively. All steers were fed a diet of roughage and concentrates to ensure fat deposition over the 12th and 13th ribs; longissimus muscles between the 7th and 10th ribs were removed, trimmed of all external fat, ground and formed into three 130‐g patties. One patty was fried to an internal temperature of 60C, another to 71C and the third was uncooked. After frying, the patties were measured for drip loss, moisture and total fat. The fat extract was used for cholesterol analysis. The cooked L2PF sample had significantly less fat than the cooked L6PF samples, but there was no difference between the L2PF and L6PF in cholesterol. End‐point temperature had no effect on the fat and cholesterol contents for either L2PF or L6PF samples, but the higher end‐point temperature resulted in a significant loss of moisture.
EFFECT OF ENZYMATIC TENDERIZATION, BLADE TENDERIZATION, OR PRECOOKING ON SENSORY AND PROCESSING CHARACTERISTICS OF BEEF BACON
Authors: BRUGGEN KARL , MCKEITH FLOYD K. , BREWER M. SUSAN
Published: May 2007

The objectives of this study were to evaluate the effects of enzymatic tenderization, blade tenderization, or precooking on the visual and palatability attributes of beef bacon. Injection of 30 ppm bromelin into beef plates processed into beef bacons significantly (P < 0.05) reduced visual binding and appearance scores compared with the control, 10 ppm‐ and 20 ppm‐injected products. Bacons produced from Choice grade carcasses were saltier, more bacon flavored, softer, higher in fat content, and had lower shear force values than bacons produced from Utility grade carcasses. Precooking of injection‐cured beef bacons decreased slice integrity, saltiness, and flavor intensity and increased toughness, shear force, and off‐flavor compared with the controls.
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SELECTED MICHIGAN SWEET CHERRY (Prunus avium L.) CULTIVARS
Authors: GUYER DANIEL E. , SINHA NIRMAL K. , CHANG TUNG‐SUNG , CASH JERRY N.
Published: May 2007

Sweet cherry cultivars grown in Northern Michigan in 1992 were analyzed for sensory and physicochemical characteristics. ‘Emperor Francis’, a yellow/red blushed, light color cultivar had the highest Brix/acid ratio at the 4th harvest, and it scored higher in sensory tests for sweetness flavor and overall acceptability than the dark cultivars, ‘Sam’ and ‘Hedelfingen’. Harvest dates showed significant effect on titrable acidity, Brix, Brix/acid ratio, sugars, weight and diameter of fruits. Brix/acid ratio showed significant correlation with sweetness. Correlation coefficients between overall consumer acceptability and measured parameters for three sweet cherry cultivars indicate that firmness has potential as an objective overall index for acceptability.
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUSCADINE GRAPE JUICE AND CONCENTRATES
Authors: SILVA J.L. , GHAEDIAN R. , WOODS F. , GARNER J.O.
Published: May 2007

Juices from bronze and red muscadines were concentrated by low‐temperature vacuum evaporation. Half of each of the lots was treated with a mixture of pectinolytic and cellulolytic enzymes and the other half untreated. Red juice was higher in soluble solids and Brix‐to‐acid (BTA) than bronze, but pH, acid, and viscosity were similar. When concentrated to 68° Brix, the BTA was the same regardless of juice type. Enzyme treated samples were not different from their nontreated counterparts, except for slightly higher pH of treated red juice. Hue angle for bronze concentrate shifted from about 100 to 78 while chroma increased. Hue for the red juice shifted from about 40 to 95, while chroma remained constant. Fructose and glucose were the major sugars with sucrose averaging less than 1%. Panelists rated the bronze reconstituted juices lower in color intensity, aroma intensity, sweetness, acidity, and flavor than the single‐strength juice. However, the red reconstituted juices were rated higher in color intensity than their single‐strength counterparts. Panelists rated reconstituted juices higher when reconstituted with essence recovered plus water than with water only.
EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON COLOR STABILITY AND ON MICROBIOLOGY OF TURKEY BREAST MEAT
Authors: SANTE VÉRONIQUE , RENERRE M. , LACOURT A.
Published: May 2007

The effects of several modified atmospheres (100% O2, 100% N2, 100% CO2+ O2scavenger, and 25% CO29% N266% O2) and vacuum on the color stability of turkey were studied. Microbiological examinations were performed at days 0, 7, 14 and 21. pH and pigment content measurements were performed at days l and 2, respectively. Color coordinates were determined at intervals of 2, 5, 7, 11, 14 and 21 days storage in the CIELAB system (1976). Meat kept under vacuum and 100% CO2+ O2scavenger treatment showed the highest a* values color stability (p < 0.05) and the lowest rate of myoglobin oxidation (p < 0.05). The level of microbiological contamination of turkey breast meat stored with 100% CO2+ O2scavenger was the lowest. Conditioning breast turkey meat with 100% CO2+ O2scavenger or under vacuum would improve the color stability during storage.
MICROFLORA CHANGES IN MODIFIED‐ATMOSPHERE‐PACKAGED BROCCOLI FLORETS STORED AT REFRIGERATED TEMPERATURE
Authors: MOHD‐SOM FARIDAH , KERBEL EDUARDO , MARTIN SCOTT E. , SCHMIDT SHELLY J.
Published: May 2007

Changes in the microflora of packaged (Resinite VF‐71 film) and nonpackaged broccoli florets held at 8C for 7 days were analyzed. Oxygen and carbon dioxide concentrations, aerobic plate, coliform yeast/mold counts, and overall quality were determined. Level of O2 decreased from 15.58 to 5.15%, while CO2 increased from 2.88 to 8.22% after 94 h of storage. Within each microorganism group, similar growth trends were observed between the packaged and nonpackaged samples; however, the packaged samples consistently exhibited a statistically significant (p ≤ 0.05) lower microbial count compared with nonpackaged samples throughout the storage period. Packaged and nonpackaged florets retained their green color and no off‐odor was detected; however, the nonpackaged florets were found to be less crispy than the packaged samples.
ION LEVELS OF FRESH AND PROCESSED SPINACH USING ION CHROMATOGRAPHY
Authors: VERA ANA , MURCIA M. ANTONIA , GARCIA‐CARMONA FRANCISCO
Published: May 2007

The anion (Cl−, NO−3, So2‐4, PO3‐4, OX2‐) and cation (Na+, K+, NH4+) composition of raw, frozen and canned spinach samples was determined by Ion Chromatography (IC). In general, the levels of these ions were determined after typical food processing operations. Important for its health‐related and nutritional point of view is the observation that nitrate levels decreased by about 50% with losses of 15% in total organic nitrogen after typical commercial processing methods.
QUALITY IMPROVEMENT OF IDLI USING EXTRUDED RICE FLOUR
Authors: SINGH NARPINDER , BAWA A. S. , SEKHON K. S.
Published: May 2007

The effect of substituting rice with extrusion cooked (75, 100 and 125C) rice flour at 10, 20, 30 and 40% level on the quality of idlis was investigated. Both the levels of substitution and temperature of extrusion had significant effects on the specific gravity, acidity and pH of the idli batter, and textural and sensory quality of the idlis. The idlis prepared from idli mix containing rice substituted by 20–30% of rice flour extruded at 125C were most acceptable.
EFFECT OF HOMOGENIZATION PRESSURE ON CONSISTENCY OF TOMATO JUICE 1
Authors: THAKUR B. R. , SINGH R. K. , HANDA A. K.
Published: May 2007

Pressurized homogenization of tomato juice at room temperature (28C) leads to an increased consistency and reduced serum separation in the juice. Percentage increase in consistency (as measured by Libby's tube) of hot processed juice from different cultivars ranged from 95 ± 3 to 282 ± 13 s. The magnitudes of change in consistency and serum spearation of cold processed juice due to homogenization were smaller than those for hot processed juice. Increases in consistency of cold processed juice ranged from 42 ± 4 to 213 ± 10 s. Consistency in all the samples increased with increasing pressure of homogenization up to a pressure of 3000 psi, above which it became constant. Homogenization of juice at higher temperature resulted in a very small increase in consistency. However, the magnitude of increase in consistency decreased with increasing temperature. Serum separation slightly increased at higher pressure of homogenization, after reaching a minimum with increasing pressure initially. In general, the juice with higher initial efflux and serum viscosities showed a larger increase in consistency and greater reduction in serum separation.
SELENIUM AND TOCOPHEROL CONTENT OF COOKED PORK ROASTS1
Authors: DRISKELL JUDY A. , SUN JIDONG , GIRAUD DAVID W. , HAMOUZ FAYRENE L. , BATENHORST JUDITH H.
Published: May 2007

The content and the retention of the antioxidant nutrients, selenium and tocopherol (vitamin E), in boneless Chef's PrimeTM pork loin roasts cooked by different methods to 71 and 82C internal temperatures were determined. Roasts were cooked at 163C by roasting, braising, and in an oven cooking bag. Yield, moisture, and crude fat measurements were similar for all treatments. The only form of vitamin E in the sample was α‐tocopherol. Selenium and vitamin E content as well as true retention values were similar in pork cooked to the two internal temperatures by the three household methods with one exception; the selenium content was significantly higher in pork cooked in the bag and roasted than in those prepared by braising. Overall, the selenium and vitamin E content of the cooked pork was 101.8 ± 0.5 μg/100g (X̄± SEM) and 0.144 ± 0.006 mg α‐TE/100g, respectively. Over half of the vitamin E but little to none of the selenium in the pork was lost during these household cooking procedures.
SENSORY PROFILE OF AIREN GRAPES AND THEIR MUSTS FOR THE PREDICTION OF THE WINE CHARACTERISTICS
Authors: SALVADOR M. D. , GONZALEZ‐VINAS M. A. , BARBA P. , MARTIN‐ALVAREZ P. J. , CABEZUDO M. D.
Published: May 2007

Eight sensory attributes, freely chosen by the panelists, permitted the differentiation of Airen grapes belonging to five Spanish viticultural subzones (Moral, Sierra, Sudeste, Vega and Abertura) by means of their spiderweb diagrams. Another nine attributes distinguished the corresponding musts. Application of PCA to the sensory scores revealed that five attributes explained 81.9% of the variance existing among grapes grown in the different subzones. A similar result was obtained for the musts. Grapes from two of the five subzones, Moral and Sierra, yielded the highest scores with regard to overall impression. Consequently, from the results obtained it is advisable to harvest Airen grapes when the sugar is close to 200 g/L, and total acidity is less than 5 g/L (tartaric acid), while they still present green hues and a berry diameter between 1.3–1.5 cm. In this way the fruity character and absence of astringency was ensured in the obtained musts, both attributes being desirable in order to achieve good quality wines.