bluuebunny/crossref_metadata_2025 huggingface dataset:
DROMEDARY MILK FAT: BIOCHEMICAL, MICROSCOPIC AND RHEOLOGICAL CHARACTERISTICS
Authors: ATTIA HAMADI , KHEROUATOU NAOUEL , FAKHFAKH NIZAR , KHORCHANI TOUHAMI , TRIGUI NEJIB
Published: May 2007

Structural and physicochemical characteristics of dromedary milk fat were investigated and compared with those of cow's milk fat. The fatty acid composition of dromedary milk fat showed the presence of very small amounts of short‐chain fatty acids (C4–C12) and a higher content of 16:1 and 18:0. The microscopic study showed a discontinuous phase of globules with a smaller size but presenting a relatively thicker membrane layer. The rheological and the melting studies showed that dromedary milk fat on the one hand had a relatively higher fusion point, a higher fusion enthalpy and a higher apparent viscosity and on the other hand a relatively lower value of storage modulus (G'). These various characteristics correlated with the results obtained by microscopy and chromatography.
MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION
Authors: HAYATI I. NOR , AMINAH A. , MAMOT S. , AINI I. NOR , LIDA H.M. NOOR , SABARIAH S.
Published: May 2007

Melting characteristics and solid fat content of anhydrous milk fat (AMF), soft palm oil stearin (SPOs), hard palm oil stearin (HPOs) and their blends were studied by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) spectroscopy, respectively. Solid fat contents (SFC) determined by NMR were used to construct isosolid diagrams; these indicated the presence of an eutectic effect along the binary blends of AMF:SPOs which only could be observed at 5 and 10C. The effect was reduced after interesterification by sn‐1,3‐specific lipase. The modification also reduced the number of the distinct DSC melting peaks, demonstrating a better miscibility among the blended fats. A substantial decrease in DSC melting enthalpy of interesterified blends was found to be parallel to a decrease in SFC that was observed at 25–40C. Fatty acid composition showed that improved functionality of AMF may be due to an enrichment in long‐chain saturated fatty acids contributed both by SPOs and HPOs.
VOLATILES IN A FAT‐BASED FAT SUBSTITUTE MODEL COMPOUND, ESTERIFIED PROPOXYLATED GLYCEROL SOYATE
Authors: ARTZ WILLIAM E. , REILING JULIE A. , BERNASKI‐ABRASSART CARRIE
Published: May 2007

Static headspace and GC/IR‐MS (capillary gas‐liquid chromatography, with an infrared detector and a mass spectrometer), were used to collect, separate, identify, and quantitate the volatile products in the EPG‐08 soyate sample, (esterified propoxylated glycerol, which is a model fat substitute compound with 8 moles of propylene oxide per mole of glycerol), EPG‐00 soyate (essentially trans‐esterified soybean oil with no added propylene oxide), and a 50:50 (v:v) mixture of the two oil samples. Each sample was heated at £192C for 12 h/day until the oil contained £20% triacylglycerol polymer. The EPG‐08 soyate samples were heated for 36 h, whereas the EPG‐00 soyate and the 50:50 mix samples were heated for 48 h. The major volatile decomposition products found included hexanal
RANCIDITY DEVELOPMENT IN A FISH MODEL SYSTEM AS AFFECTED BY PHOSPHOLIPIDS
Authors: RICHARDS MARK P. , HULTIN HERBERT O.
Published: May 2007

Blood components demonstrated the ability to oxidize their own lipids. Blood plasma developed strong oxidation odor during storage apparently due to oxidation of its lipid components. Rancid odor and substantial thiobarbituric acid reactive substances (TBARS) development occurred in shaken solutions of trout blood containing approximately 0.01% lipid. When whole blood was added to washed cod muscle that was taken through a lipid reduction process, rancid odor still occurred during storage. Having at least six times more membrane phospho‐lipids present did not enhance the rate or extent of rancidity development during storage of washed cod containing added blood. Contrary to sensory data, TBARS formed more rapidly in the reduced lipid washed cod compared to the washed cod containing approximately 0.6% lipid. The TBARS formation was greater in the reduced lipid washed cod than in the washed cod when expressed on a lipid basis but not when expressed on a wet weight basis. The lack of rancidity and TBARS development when hemolysate was added to a myosin preparation suggested that at least trace amounts of lipid were required for rancidity to occur. Results from these experiments indicate that rancid odor and extensive lipid oxidation can occur at remarkably low levels of fish lipid.
EFFECT OF BROAD BEAN AND PEA PHENOLICS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE
Authors: ZADERNOWSKI R. , BOROWSKA J. , NACZK M. , NOWAKPOLAKOWSKA H.
Published: May 2007

The total content of phenolics in broad beans ranged from 276 to 794 mg/kg of sample on a dry weight basis (dwb), while in peas varied from 144 to 691 mg/kg of sample (dwb). Broad beans contained a higher level of proanthocyanidins than peas. Proanthocyanidins were the predominant phenolics in beans and peas. Phenolics were mostly located in seed coats. The methanolic extracts of phenolics from both broad beans and peas showed great inhibitory effects towards both lipase and lipoxygenase activities.
8‐HYDROXY‐2′DEOXYGUANOSINE LEVELS AND ANTIOXIDANT STATUS IN RAT LIVER FED WITH OLIVE AND CORN OIL DIETS: EFFECT OF ASCORBIC ACID SUPPLEMENATION
Authors: DREHMER E. , VALLS V. , MUñIZ P. , CABO J. , SAEZ G.T.
Published: May 2007

DNA damage and antioxidants status were determined in liver of rat fed with olive and corn oil diets with and without ascorbic acid supplementation. In order to elucidate the role of fat intake, the study included a control and hyperlipidic diet. Liver antioxidant activities were significantly influenced by dietary fat and intake levels. In general, control groups fed with corn oil diets exhibited reduced liver antioxidant (SOD, catalase, and GSH‐PX) and GSH levels compared with rats fed on olive oil diets. These activities were lower in rats consuming hyperlipidic diets relative to the control groups. Ascorbic acid supplementation resulted in a slight decrease of antioxidant activities both in the control and hyperlipidic diets with the exception of GSH that showed high levels in rats fed on an olive oil diet supplemented with ascorbic acid. The results of oxidative DNA damage as measured by the induction of 8‐hydroxy deoxyguanosine (8‐OHdG) clearly confirmed that corn diet (rich in polyunsaturated fatty acids) induced DNA damage in a dose‐ dependent manner. No induction of 8‐OHdG was detected for the diet containing olive oil (monounsaturated diet). Ascorbic acid had no effect on rat fed on an olive oil diet. In contrast, for corn diets the ascorbic acid showed
ISOPROPYL ALCOHOL EXTRACTION OF COTTONSEED COLLETS: EFFICIENCY AND PERFORMANCE
Authors: ZHANG F. , RHEE K. C. , KOSEOGLU S. S.
Published: May 2007

Isopropyl alcohol (IPA) is one of the most favorable alternatives to hexane for oil extraction. Compared to hexane and other solvents such as ethanol, IPA is less flammable and less toxic and is free of restrictive governmental regulations. Thus, the effects of collets versus flake with hexane and IPA as extraction solvents at various alcohol concentrations (88, 93, 95 and 97% IPA levels) were examined. Cottonseed meats were flaked and cooked before they were processed using a Hivex expander. The solvent extractions were carried out using a seven‐stage countercurrent laboratory extraction unit. Extractability of collets with 95% IPA was better than that of flakes. The residual oil content and solvent hold‐up of the collets were 1.6 and 33.0% compared 4.5; and 53.2% for the flakes, respectively. The aqueous IPA extraction proceeded more slowly and showed a lower oil carrying capacity than that of hexane. The residual oil content of the cottonseed collets extracted with hexane was 1.2% while the solvents containing 97, 93, and 88% IPA resulted in 1.5, 1.9, and 2.4%, respectively. Reduction in water content improved the extraction efficiency of IPA.
LIPASE‐CATALYZED SYNTHESIS OF STRUCTURED LIPIDS IN POLAR SOLVENTS
Authors: SELLAPPAN SUBRAMANI , AKOH CASIMIR C.
Published: May 2007

The effect of acetone on structured lipid synthesis by Lipozyme IM60 in n‐hexane was studied. Transesterification of tristearin with capric, lauric, myristic, palmitic and oleic acids was performed individually and in combinations at equal mole ratios. Higher incorporation of oleic acid was observed with the addition of acetone when compared to other fatty acids. Incorporation of capric acid decreased with increase in acetone concentration. The overall activity of enzyme decreased in acetone compared to n‐hexane.
EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRY EXTRACTS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE
Authors: ZADERNOWSKI R. , NACZK M. , NOWAK‐POLAKOWSKA H. , NESTEROWICZ J.
Published: May 2007

The inhibitory effect of various extracts (lipophilic, hydrophilic‐EtOH and hydrophilic‐MeOH) from berries of six sea buckthorn cultivars, grown in North‐Eastern Poland and Byelorussia, on lipase and lipoxygenase activities was investigated. The total content of carotenoids in lipophilic and hydrophilic‐MeOH extracts ranged from 293 to 816 mg/100 g and from 5.35 to 6.89 mg/100 g, respectively. β‐Carotene comprised between 84.3 and 95.6% of total carotenoids. The hydrophilic‐MeOH extracts were rich sources of phenolics, but lower quantities of phenolics were also detected in both lipophilic and hydrophilic‐EtOH extracts. The content of vitamin C in hydrophilic‐EtOH extracts was 93–406 mg/100 g. Lipase activity was reduced by 40–70% and 13–50% by lipophilic and hydrophilic‐EtOH extracts, respectively. The effect of hydrophilic‐MeOH extract on lipase activity was negligible. The inhibitory effect of sea buckthorn extracts on lipoxygenase activity was even greater than those exerted on lipase activity.
MODELING OF SELECTIVE EXTRACTION OF PHOSPHATIDYLCHOLINE FROM A COMPLEX LECITHIN MIXTURE USING SUPERCRITICAL CO2/ETHANOL
Authors: TEBERIKLER LEYLA , KOSEOGLU SEFA S. , AKGERMAN AYDIN
Published: May 2007

Phospholipids are not soluble in pure carbon dioxide used in supercritical flucid extraction due to their nonpolar nature. However, addition of ethanol as an entrainer makes it possible to selectively extract phoshatidylcholine (PC) from a phospholipid mixture. Phosphatidylcholine has a potential value in the pharmaceutical industry. In this study, two different models to predict the extraction behavior of phospholipids (a multicomponent system) with an entrained supercritical fluid (carbon dioxide/ethanol) were evaluated. The models developed for selective extraction of PC from a complex lecithin mixture were a mixed‐flow model with an overall mass transfer coefficient as well as a shrinking‐core model. Both models gave similar results in predicting the experimental data due to two main reasons: (1) shrinking‐core model was developed with the perfect mixing assumption of the fluid phase, and (2) extraction of phospholipids from the lecithin mixture with SC‐CO2/ethanol was a slow process.
EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1
Authors: CLAUS J. R. , HUNT M. C. , KASTNER C. L.
Published: May 2007

Effects of substituting added water (AW) for fat on textural and sensory properties of bologna ranging from 30%fat‐10%AW to 5%fat‐35%AW. Sensory springiness, firmness, and cohesiveness increased with higher protein content (P < 0.05). Instron fracturability and hardness were affected more by AW than fat and were lower (P < 0.05) for the high AW, low protein bolognas. Color was affected more by fat than AW; low‐fat bolognas were darkest (P < 0.05). Uncooked batters within a fat level were less viscous (P < 0.05) and had lower shear values as AW increased. Cooking and purge losses increased (P < 0.05) as fat was decreased and AW increased. Substituting AW for fat was effective in preventing undesirable changes associated with low‐fat, 10% AW products. Regression analyses indicated that bologna with 10% fat would require 24.3% AW to approximate the sensory firmness of bologna with 30% fat and 10% AW.
USE OF MECHANICALLY SEPARATED PORK IN FERMENTED SNACK SAUSAGE1
Authors: KRAMER DAN G. , SEBRANEK JOSEPH G.
Published: May 2007

Mechanically separated pork (MSP) was substituted for hand‐deboned pork in a fermented (lactic acid bacteria) snack sausage product. Four levels of MSP (0%, 10%, 20% and 30%) and three dextrose levels resulted in three final product pH endpoints. Shear measurements indicated that a lower final pH compensated for the soft texture associated with increased MSP levels. Sensory panelists rated the low pH sausage highest for sensory characteristics. When comparing levels of MSP, sensory panels gave the highest overall (acceptability) rating to products with 20% MSP. An increase in the level of MSP significantly increased (P < 0.05) TBA values (a measurement of oxidative rancidity).
THE STRUCTURE AND PROPERTIES OF MYOFIBRILLAR PROTEINS IN BEEF, POULTRY, AND FISH
Authors: SKAARA T. , REGENSTEIN J. M.
Published: May 2007

The myofibrillar proteins myosin, actin, tropomyosin, and troponin are involved in the contraction of muscle. They are also an integral part of the unique, highly organized structure of muscle tissue. The chemistry and biochemistry of these proteins has been studied both in vivo and in vitro by scientists from many different fields. The same proteins are of great importance to food scientists because of their role in meat and meat products. This review summarizes some of the important physicochemical and biochemical properties of these proteins that may be important for food scientists.
SELECTED SENSORY AND CHEMICAL ATTRIBUTES OF CHICKEN BREAKFAST SAUSAGES FROM DIFFERENT ANIMAL FAT SOURCES
Authors: GOMEZ‐GONZALEZ F. , RHEE K.S. , DENTON J.H. , GARDNER F.A.
Published: May 2007

Four breakfast sausage formulations were prepared to contain: (1) chicken lean + chicken fat (CF), (2) chicken lean + beef fat (BF), (3) chicken lean + pork fat (PF), or (4) chicken lean + high‐oleic pork fat (PO). Formulations were targeted to contain 15% fat. Acceptability, tenderness, juiciness and flavor scores for each of the formulations as measured by a consumer taste panel (n = 71), were not different (P> 0.05). Sausages prepared with CF had a higher (P < 0.05) cooking loss and lower fat content than those prepared with BF. Thibarbituric acid (TBA) values for PO were significantly lower than those containing BF, PF, or CF. Sausage products containing chicken fat exhibited the highest TBA values during 9 days of storage at 4°C. These results suggested that chicken, beef, pork or high‐oleic fats can be used as the fat source in low‐fat chicken breakfast sausages without affecting the product acceptability.
EFFECT OF NONMEAT PROTEINS ON GELATION PROPERTIES OF PORCINE MUSCLE PROTEINS1
Authors: CAMOU J.P. , SEBRANEK J.G.
Published: May 2007

The effects of 2% (w/w) soy protein isolate (ISP) or sodium caseinate (SC) on thermally induced protein gels made of extracted salt‐soluble porcine muscle proteins were studied. Effects of heating rates (17, 39 and 93°C/h) at various myofibrillar protein concentrations (32, 43 and 54 mg/mL) were compared with gels containing ∼ 19 mg/mL additional nonmeat protein and evaluated for interactions between meat and nonmeat proteins. Gel strength of protein extracts with 2% ISP added was increased about 24%. When 2% SC was added, gel strength increased about 70%, both because of greater total protein content. ISP and SC decreased gel strength when compared with controls at the same total protein content which means that they will contribute to softening of product texture when used in meat mixtures. Water holding capacity of protein extracts was improved by 4% and 37% when 2% ISP and 2% SC were added, respectively.
COMBINED EFFECTS OF ELECTRICAL STIMULATION, CARCASS POSTURE AND INSULATED BAGS ON RAM LAMB TENDERNESS
Authors: SOLOMON MORSE B. , LYNCH G. PAUL
Published: May 2007

Thirty‐six ram lambs fed a high roughage diet from weaning to 6 months of age and 48 kg body weight at slaughter were assigned randomly to six postmortem (PM) treatments: (1) control; (2) carcasses placed in insulated bags (B) for 24h PM; (3) carcasses suspended via the coccygeal vertebrae (P); (4) electrical stimulation (ES); (5) ES combined with B for 24 h PM; and (6) ES combined with P for 1.5 h poststimulation then suspended via the achilles tendon. Stimulation improved shear values for the longissimus and rectus femoris muscles. Method B without ES reduced shear values for the Longissimus, Semimembranosus, biceps femoris and rectus femoris. Use of method P without ES reduced shear values for the longissimus and semimembranosus. Combining ES with method B reduced shear values for all the muscles evaluated. Similar results were found when combining ES with method P.
TRANSGLUTAMINASE MEDIATED POLYMERIZATION OF CRUDE ACTOMYOSIN REFINED FROM MECHANICALLY DEBONED POULTRY MEAT12
Authors: AKAMITTATH JOSEPH G. , BALL HERSHELL R.
Published: May 2007

Transglutaminase catalyzed crosslinking was initiated in crude actomyosin (refined from surimi processed, mechanically deboned turkey meat – MDTM) at 37°C and 4°C and pH 6.0 and 7.0. Crosslinked reaction products which were analyzed by SDS‐PAGE, indicated a 60% decrease in myosin monomers and a 25% increase in myosin polymers. Polymerization was favored at 37°C. At 37°C, pH did not appear to affect the crosslinking process. However, at 4°C, crosslinking appeared to be enhanced at pH 6.0 over that at pH 7.0. A positive correlation (r = 0.99 and 0.95) was exhibited between the percentage decrease in free amino groups and the decrease in myosin monomer content. Results indicate that guinea pig liver transglutaminase can be utilized to introduce covalent crosslinks in crude actomyosin refined from MDPM.
LIPID COMPOSITION OF BOB AND SPECIAL‐FED VEAL
Authors: FAUSTMAN C. , SPECHT S.M. , CLARK R.M. , MALKUS L.A. , BENDEL R.B. , KINSMAN D.M.
Published: May 2007

Four muscles were studied to determine the lipid composition of Bob (BV) and Special‐fed (SFV) veal. No differences existed for proximate analysis values of muscles from carcasses of different weight classes (P> 0.05). Muscles from SFV were higher in fat (P < 0.05) and generally displayed more protein and less moisture than the BV. BV contained more cholesterol than SFV (P< 0.001); however, there was no difference among the 4 muscles for cholesterol content (P > 0.05). SFV contained more 14:0 and 18:2, and less 16:1, 18:0 and 18:1 fatty acids than BV (P< 0.05). Fatty acid composition on a g per 100 g tissue weight basis was higher in 14:0, 16:0, 17:0, 18:2 and 20:4 (P< 0.05) for SFV. The longissimus contained more 14:0, 16:0, 18:0 and 18:1 than the other muscles studied (P< 0.05). The results indicate that veal is an appropriate low‐fat muscle food which meets modern dietary guidelines concerning fat consumption.
FATE OF LISTERIA MONOCYTOGENES AND SALMONELLA SPP. IN THERMALLY PROCESSED COLOR‐MODIFIED TURKEY MEAT
Authors: PRUETT W. P. , GRAHAM P.P. , MARCY J.A. , MARRIOTT N.G.
Published: May 2007

The growth/survival of Listeria monocytogenes and Salmonella spp. was evaluated in two thermally‐processed turkey raw materials. Flaked turkey (FT) was prepared from boneless, skinless thighs. Portions were washed with sodium phosphate buffers to lighten tissue color and produce color‐modified turkey (CMT). Raw materials were cooked, inoculated with pathogens, and held at 4 and 20C. Salmonella numbers declined in cooked samples stored at 4C for 21 days, but increased by approximately 6 logs in 2 days for the FT and CMT held at 20C. L. monocytogenes increased by approximately 5 logs in samples held for 14 days at 4C. By 2 days at 20C, L. monocytogenes increased more than 5 logs in both materials. Growth/survival of these pathogens did not differ (p > 0.05) between FT and CMT. The data suggest that CMT does not present any more health hazards than conventional turkey raw materials.
COHESION AND HARDNESS OF EXTRUSION‐COOKED MECHANICALLY‐ AND HAND‐DEBONED POULTRY MEAT WITH SOY PROTEIN ISOLATE AND KAPPA‐CARRAGEENAN
Authors: BA‐JABER A.S. , SOFOS J.N. , SCHMIDT G.R. , MAGA J.A.
Published: May 2007

Four variables, including extrusion temperature (85–105C), combinations of mechanically‐deboned turkey (MDTM, 60–100%) and hand‐deboned chicken (HDCM, 0–40%), level of soy protein isolate (SPI, 22–26%) and kappacarrageenan gum (0–1%), were incorporated in a fractional factorial experiment to study their effect on binding (cohesion) and hardness of extrusion‐cooked products. Cohesion scores of extruded products were improved with higher extrusion temperature and levels of kappa‐carrageenan, while products became harder with increased HDCM (and correspondingly decreased MDTM), SPI level and extrusion temperature. The results indicated that extrusion cooking can be used to produce value‐added poultry products of low fat and high protein contents.
EFFECTS OF MATURATION RATE, MARBLING AND COOKING ON THE FAT, CHOLESTEROL AND LIPID PHOSPHORUS COMPOSITION OF BEEF MUSCLE1
Authors: LEWIS P. K. , RAKES L.K.Y. , BROWN H.G. , BROWN A.H. , JOHNSON Z. , BROWN C.J.
Published: May 2007

Steers from four fundamentally different genetic backgrounds in size and maturation rates (ranging from large size‐slow maturing to small size‐fast maturing) were fed on pasture or in a feedlot. Expressing cholesterol on a fresh (FR), dry matter (DM) or fat‐free dry matter (FFDM) basis changed the rank of growth type but expressing extracted fat on a FR or DM basis did not change this trait. Differences in the cholesterol (FR basis) concentration of M. longissimus thoracis muscle grading between US Standard+ and US Choice° were less than 4 mg/100 g of the uncooked and cooked muscle. Cooking decreased moisture and increased FFDM, extracted fat (FR and DM basis) and cholesterol (FR basis) concentration.
EFFECTS OF BRAN ON SENSORY, STORAGE, AND COMPOSITIONAL PROPERTIES OF LOW FAT BEEF SLOPPY‐JOES1
Authors: VOSEN THOMAS R. , ROGERS ROBERT W. , HALLORAN JAMES D. , MARTIN JAMES M. , ARMSTRONG TIMOTHY
Published: May 2007

Different sources of bran were used as replacements for fat in beef sloppy‐joe products. Five low fat (approximately 2.5%) products were formulated to include 5% or 10% wheat bran, 5% or 10% barley bran and a control. Also, a high fat control (12.61%) was produced. These products were evaluated at 0, 5, and 10 weeks of freezer storage. In general, the fiber added products were found to be inferior (P < 0.05) in flavor, juiciness, mouth feel and overall acceptability when compared to the high and low fat control products. TBA values displayed fluctuations (P < 0.05) over the storage times evaluated, but among treatments and over storage times values were very low.
STRESS RELAXATION TEST CONDITIONS FOR MEAT PRODUCTS TO MEASURE VISCOELASTICITY
Authors: MITTAL G.S. , ZHANG M. , BARBUT S.
Published: May 2007

The effects of various test parameters on stress relaxation analysis measuring viscoelastic properties of beef products, and the suitability of different models to describe that test data were investigated. Three types of processed meat products were evaluated: finely comminuted (frankfurter), ground beef (salami), and whole muscle (corned beef). Cylindrical specimens of meat products, 10, 15 or 20 mm in diameter and 10 mm in length were compressed to 10%, 20% or 30% of their original height for 9 min. The data were fitted using the Maxwell model with two elements and other available models in the literature. Stress was calculated by dividing the force by initial cross sectional area of the sample, and modulus by dividing stress by strain. Both sample size and compression ratio affected model parameters. A diameter to length ratio (D/L) of 1.5 and any compression ration were suitable for the whole muscle product; D/L of 1.5 and 10% or lower compression for ground beef; and D/L of 2 and 10% or lower compression ratio for finely comminuted products were the suitable test conditions.
CALCULATION OF MOLECULAR WEIGHTS AND KJELDAHL NITROGEN‐TO‐PROTEIN CONVERSION FACTORS FOR MYOFIBRILLAR PROTEINS FROM AMINO ACID SEQUENCES
Authors: GUTHEIL R.A. , BAILEY M.E.
Published: May 2007

The objectives of this research were to calculate the molecular weights and Kjeldahl conversion factors for the major myofibrillar proteins from knowledge of their primary structures. Kjeldahl nitrogen‐to‐protein conversion factors for the myofibrillar proteins myosin, actin, and tropomyosin were calculated from amino acid sequences found in the literature. The molarity of pure protein solutions can be determined without the use of a primary standard with the Kjeldahl nitrogen determination method and use of calculated Kjeldahl nitrogen‐to‐protein conversion factors. The molecular weights of bovine myosin (519,725), actin (41,549), alpha‐tropomyosin (32,680), and beta‐tropomyosin (32,811) were calculated. The nitrogen‐to‐protein conversion factors for these proteins were calculated to be respectively 6.05, 6.29, 6.24, and 6.25. The molecular weights of myosin light chains L1, L2, L3, and L4 and the myosin heavy chain were calculated and their respective nitrogen‐to‐protein conversion factors were: 6.18, 6.34, 6.34, 6.32, and 6.01.
PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS
Authors: BELK K.E. , LUCHAK G.L. , MILLER R.K.
Published: May 2007

Effects of cooking rate, fat trim level, aging period, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on yield, composition and cooking parameters for eight types of beef roasts were investigated. Generally, fast cooking, higher endpoint temperatures, complete removal of external fat and the use of forced air/steam combination ovens increased cooking losses. Fast cooking rates and forced air/steam combination ovens increased moisture loss in some roasts. Reduced levels of external fat did not dramatically affect yields or relative changes in composition due to cooking, but did increase cooking time per unit weight. Forced air/steam combination ovens may reduce the required length of preparation per unit raw weight while conventional ovens may increase cooking time. Rapid cooking of larger roasts with moist heat increased postcooking temperature rise. These results should aid in the revision of foodservice beef cookery guidelines.
EFFECTS OF FREEZING AND THAWING ON MOISTURE LOSSES AND SENSORY TRAITS OF SHABU‐SHABU BEEF1
Authors: JEREMIAH L.E. , BUSBOOM J.R. , GIBSON L.L. , JOHNSON K.A. , REEVES J.J. , WRIGHT R.W.
Published: May 2007

Thinly sliced (shabu‐shabu) beef was produced from 11 steers fed for the Japanese market, and evaluated both chilled (unfrozen) and after being frozen and thawed. Very few statistically significant differences were observed in either moisture losses or in the flavor and texture profiles (P > 0.05). Therefore, the results suggest that shabu‐shabu beef can be produced and shipped to the Japanese market, either in the chilled or frozen state, without meaningfully influencing moisture losses or palatability traits.
MODIFIED PREGELATINIZED POTATO STARCH IN LOW‐FAT GROUND BEEF PATTIES
Authors: BERRY B.W. , WERGIN W.P.
Published: May 2007

Effects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all‐beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.
THIOBARBITURIC ACID VALUES OF FRESH BEEF ROASTS COOKED WITH VARIOUS FOODSERVICE OVEN METHODS
Authors: NURMAHMUDI  , BELK K.E. , MILLER R.K.
Published: May 2007

Thiobarbituric acid (TBA) values of eight types of subprimal cuts were examined across a wide range of foodservice cooking methods and external fat thickness levels to evaluate factors affecting the accumulation of TBA‐reactive substances (a measure of oxidative rancidity) in foodservice beef. Fat trim level did not affect TBA values in cooked roasts. Postmortem storage time did not change ribeye or gooseneck TBA values (P > 0.05), the only roast‐types to which that postmortem‐treatment was applied. Lower internal temperature endpoints resulted in higher TBA values (P < 0.05). A slow cooking rate slightly increased (P < 0.05) TBA values in shoulder clods, ribeye rolls, top rounds, and gooseneck rounds. Longer post‐cooking holding periods (either 3 or 8 h at 54.5C) generally resulted in higher TBA values (P < 0.05), while roasts held for 1 h had lower values. However, all mean TBA values were below. 6.
KINETIC ANALYLSIS OF THE FORMATION OF NITROSYLMYOGLOBIN
Authors: FOX JAY B. , SEBRANEK JOSEPH G. , PHILLIPS JOHN G.
Published: May 2007

The formation of nitric oxide myoglobin (nitrosylmyoglobin) was followed in buffered solutions in which the concentrations of ascorbate, nitrite, chloride, myoglobin and hydrogen ion were varied systematically to determine their effect on the rate constants. The rate of formation of nitrosylmyoglobin was zero order with respect to the pigment. The orders for the other reactants were determined by plotting the zero order rate constants as functions of varying orders of each reagent to determine which order gave a linear plot. The results were used to develop a mechanism and a mathematical expression for the reaction. Two reaction sequences involving different nitrosating species were involved; 1, direct action of nitrous acid and 2, the formation of nitrosyl chloride. Both species then nitrosated ascorbate and ascorbic acid, by different mechanisms. The nitric oxide for nitrosylmyoglobin formation came from the nitrosated ascorbate.
THERMAL GELATION OF DUCK BREAST AND LEG MUSCLE PROTEINS
Authors: NDI EMBOLA E. , BREKKE CLARK J. , BARBOSA‐CÁNOVAS GUSTAVO V.
Published: May 2007

Gels were made by heating duck breast and leg myofibrillar protein suspensions (20 mg/ml; pH 5.50, 5.75 and 6.00) at a constant rate of 1C/min from 18C to 70C. After heating the suspensions to 70C at pH 5.50, breast proteins formed gels which were not different (p > 0.05) in strength from leg proteins. At pH 5.75 and 6.00, however, breast proteins formed significantly stronger gels than leg proteins. Increasing the protein suspension pH from 5.50 to 5.75 had no significant effect on the strength of leg protein gels, whereas the strength of breast protein gels more than doubled. A further increase in pH from 5.75 to 6.00 resulted in a three‐fold decrease in the strength of leg protein gels; no significant difference was observed for breast gels. Overall, pH 5.75 was suitable for forming strong breast and leg protein gels, whereas pH 5.50 and 6.00 were detrimental for gel formation of breast and leg proteins, respectively. Variations in the gelation behavior of duck breast versus leg protein gelation are characteristic of differences in fiber composition of the muscle types.
QUALITY CHARACTERISTICS OF FULLY‐COOKED HAM, BRINE‐CURED PRIOR TO FREEZING1
Authors: WILSON VICKI L. , DICKSON ROBERT , HOLMES ZOEANN
Published: May 2007

Thirty bone‐in hams from market weight hogs were divided equally into groups: (1) brine‐cured, frozen and stored (F/S) at —20C for 90 days prior to heat processing (smoking); (2) similarly cured and frozen, but not stored (F/NS), thawed immediately, and heat processed; (3) cured and heat processed without frozen storage (NF/NS). F/S hams had greater overall weight loss and total moisture (p < 0.05). Smokehouse losses did not differ significantly. F/S hams had higher (p < 0.05) L values (lightness), while b values (yellowness) for F/S hams exceeded (p < 0.05) the other treatments. No differences (p > 0.05) were found in shear values or lipid oxidation analysis. Ten sensory panelists found F/S hams to be less firm and paler in color than other treatments (p < 0.01).
EFFECT OF PROCESSING VARIABLES ON MICROBIAL QUALITY AND SHELF‐LIFE OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT
Authors: HONG G.P. , FLICK G.J.
Published: May 2007

The effects of cooking time, cooking method, season, and storage condition on the microbiological quality, sensory characteristics, and shelf‐life of crabmeat were determined under commercial processing conditions. Microbial flora content of the meat was inversely proportional (p 0.05) to the cooking time in both total aerobic and anaerobic plate counts after 6 and 9 days at 2.2C during summer. Boiled cooked crabmeat showed higher microbial count (1–2 log cycle) and shorter shelf‐lives than 10 and 12 min retort cooked meat. During summer, the shelf‐life of the meat as determined by a sensory evaluation, was: 15.5 days at 0.0C; 12.5 days at 2.2C; and 8.5 days at 5.6C.
SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES
Authors: WANG H. , CLAUS J.R. , MARRIOTT N.G.
Published: May 2007

Bone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender‐cutTM), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The TendercutTMtreatment resulted in longer (P < 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the TendercutTMsamples, although the reduction was not significant (P > 0.05). No difference (P > 0.05) were determined between the control and tendercutTMsteaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.
EFFECTS OF ENZYME APPLICATIONS ON SENSORY, CHEMICAL AND PROCESSING CHARACTERISTICS OF BEEF STEAKS AND ROASTS
Authors: MCKEITH FLOYD K. , BREWER M. SUSAN , BRUGGEN KARL A.
Published: May 2007

Semitendinosus steaks were injected, dipped or tumbled to contain 50 or 100 ppm bromelin (B) or papain (P), frozen, cut into steaks and cooked. Cooked, P‐treated steaks had more mushy texture, more intense off‐flavor and more bound water than B‐treated steaks. Steaks treated with 100 ppm enzyme were more mushy and contained more bound water in the raw state, but not in the cooked state, than those with 50 ppm. Halved ST roasts were injected or tumbled with 10 or 20 ppm B, or 2.5 or 5 ppm P, precooked, refrigerated and reheated. Injected roasts lost more weight during cooking and were more mushy and contained less connective tissue than those which were tumbled.
RELATIONSHIP BETWEEN GLYCOLYTIC POTENTIAL AND ULTIMATE pH IN BOVINE, PORCINE AND OVINE MUSCLES
Authors: PRZYBYLSKI W. , VERNIN P. , MONIN G.
Published: May 2007

The objectives of this research was to formulate the relationships between muscle glycolytic potential (an estimator of glycogen level) at time of slaughter and ultimate pH in various porcine, bovine and ovine muscles. Samples were taken from different muscles i.e., in pigs: M. semimembranosus and M. semispinalis capitis; in calves: M. longissimus thoracis et lumborum, M. psoas major and M. rectus abdominis, and in sheep: M. semitendinosus, M. supraspinatus, M. pectoralis profundus and M. rectus abdominis. Three regression models were tested, i.e., linear, linear segmented model with plateau, and quadratic segmented model with plateau. The quadratic model with plateau gave the highest correlation coefficients in both muscles of pigs, the three muscles of calves and M. semitendinosus and M. pectoralis profundus of sheep. It can be concluded that, in most muscles, ultimate pH decreases following a curvilinear regression when glycolytic potential increases, until a plateau value dependent on the animal species and muscle. The glycolytic potential corresponding to the convergence point between the quadratic part of the curve and the plateau depends also on muscle and animal species.
MICROBIAL AND SENSORY CHARACTERISTICS OF A FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS
Authors: ESCALONA H. , GALLARDO F.J. , GUERRERO I. , PONCE E.
Published: May 2007

Microbial and sensory properties of a fermented sausage, substituted 24% w/w with gelatinized corn starch were studied. The results showed no significant differences in lactic acid bacteria populations between extended samples and the controls, but higher counts of Brochothrix thermosphacta and pseudomonas in extended samples. Results did not indicate any significant differences in odor and flavor, but a difference in texture. A sensory profile diagram of both treatments was obtained, showing the main sensory notes of the products. From the sensory analysis, it was concluded that starch addition up to the levels applied only alter the texture.
ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS
Authors: WANG H. , MARRIOTT N.G. , CLAUS J.R. , GRAHAM P.P.
Published: May 2007

Muscles from ungraded (no roll) beef arm chucks of A maturity steer carcasses were removed at 1 and 24 h postmortem. High connective tissue and fatty portions were reduced to 3.0 mm particle size and other muscles were comminuted to 9.9 mm. These materials were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate, converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 3 and 7 days of storage for appearance and taste attributes by seven trained panelists. Objective measurements were taken for color and tenderness traits, collagen solubility and oxidative rancidity. Postrigor steaks experienced less (P < 0.05) oxidative rancidity development with superior tenderness ratings after 7 days of storage. Rigor state of raw materials had no effect (P > 0.05) on microbial growth, peak break force, color, overall appearance, flavor, and collagen solubility of samples with the same storage periods. Oxidative rancidity of prerigor samples increased (P < 0.05) with additional storage time.
CHARACTERISTICS OF FRANKFURTERS WITH DIFFERENT COOKING PARAMETERS
Authors: MATULIS RICHARD J. , McKEITH FLOYD K. , BREWER M. SUSAN , BECHTEL PETER J.
Published: May 2007

The purpose of this study was to evaluate the effects of different reheating methods (steeping, broiling, or microwaving) and end‐point reheating temperatures (66C, 77C, or 88C) on the physical and sensory characteristics of frankfurters. Instron hardness, shear force, sensory hardness, and saltiness scores increased and juiciness scores decreased with additional reheating temperature when frankfurters were microwaved or broiled. Frankfurter density decreased with higher ultimate temperature which was attributed to additional gas volume. Expressible moisture increased with a higher ultimate temperature when frankfurters were steeped. Free water was the highest at 77C. Neither cooking procedure nor ultimate temperature influenced protein denaturation as determined by gel electrophoresis and enzymatic digestion.
A COMPARISON OF THE ADHESION OF FILM SEALANT LAYERS TO COOKED‐IN‐THE‐BAG HAM1
Authors: GOODMANN T.E. , KNIPE C.L. , RUST R.E.
Published: May 2007

Selected packaging film sealants were tested for their ability to cause film adhesion to surfaces in cook‐in‐the‐bag hams. Hams were manufactured from a typical commercial ham formulation and industry‐scale packaging and cooking equipment. Meat‐to‐film adhesion and level of purge accumulation was determined for both the non‐forming and the forming portions of each ham package. Formed films adhered more tightly to the ham than non‐formed films. Zinc‐neutralized films adhered better to the ham than the acid‐neutralized films.
PHYSICAL AND SENSORY PROPERTIES OF REDUCED FAT BREAKFAST SAUSAGES
Authors: BARBUT S. , MITTAL G.S.
Published: May 2007

Composition, textural, viscoelastic, hydration, color, and sensory attributes of reduced fat (29–5%) pork breakfast sausages and commercial Canadian products (from five different national brands) were investigated. A wide variation in composition of commercial products was observed. In the reduced fat sausages, water holding capacity decreased with the increase in fat content. Cooking loss was not affected much by fat content. Shear force, springiness, cohesiveness, gumminess, and chewiness were lower in the high fat products. The viscous and elastic properties of the sausages, as measured by stress‐relaxation, were not appreciably affected by the fat level. The lower fat (5–9%) products provided average level of hardness. The low fat products (5 and 9%) received lower sensory scores; however, the 13% fat product was as acceptable as the high fat sausages containing 23% fat, which represents the average fat level on the market.
ALTERATIONS OF MUSCLE PROTEIN FUNCTIONALITY BY OXIDATIVE AND ANTIOXIDATIVE PROCESSES1
Authors: XIONG Y.L. , DECKER E.A.
Published: May 2007

Oxidation and resulting changes in physical and chemical properties of lipids and proteins occur widely in muscle foods, but oxidatively induced alterations in protein functionality have not been fully assessed. Recent studies have shown that sarcoplasmic, myofibrillar and stromal proteins, whether from red meat, poultry, or fish species, are all susceptible to oxidative damage caused by oxidizing lipids, metal ions, and other prooxidants indigenous to muscle or generated during meat processing. This is demonstrated by changes in protein structure, peptide chain scission, formation of amino acid derivatives and polymers, and decreases in solubility, gelation and hydration properties. However, utilization of antioxidants can minimize functional deteriorations in proteins during processing and storage, thereby assuring the supply of high‐quality muscle food products.
ELECTROSPRAY MASS SPECTROMETRY ANALYSIS OF MYOGLOBIN IN MINCED MEAT PRODUCTS
Authors: PONCE‐ALQUICIRA EDITH , LINFORTH ROB S.T. , TAYLOR ANDREW J.
Published: May 2007

The heat stability of myoglobin in burgers was studied by Electrospray Mass Spectrometry (ESMS). Burgers containing mixtures of meat and other adjuncts were cooked and myoglobin was extracted with a urea solution. The extracts were analyzed by ESMS and the globin chain of myoglobin was the major peak as myoglobin dissociates to heme and globin during ionization. As time of cooking increased, the globin peak became broader with a tail at high mass indicating the presence of other unidentified components. Extracts from burgers made with one meat species showed one globin peak with a molecular weight characteristic of the species. However, when mixtures of beef‐lamb and beef‐pork were analyzed only beef‐myoglobin globin was detected and no trace of globins from the other species could be detected. The presence of curing salt and glucose had an adverse effect, such that reproducible analysis of globins was not possible.
MUSCLE FIBER TYPES OF SELECTED MUSCLES FROM BROILER CHICKENS IN RELATION TO AGE AND SEX1
Authors: CHIANG W. , SOLOMON M.B. , KOTULA K.L.
Published: May 2007

Changes in muscle fiber types in relationship to chronological age and sex from selected back, breast and wing muscles of broiler chickens were characterized. Types of muscle fibers were distributed unevenly across the cross sections of back muscles with more red fibers in the deep part than in the superficial location. Very high proportions of αW fibers were found in breast and wing muscles. Muscle fiber area increased as chickens became older; however, the rate of area enlargement decreased with increasing chronological age. The sex of the chickens had no influence on either the proportion of muscle fiber types or areas. However, a sex × age interaction was observed for muscle fiber population in the Pectoralis superficialis muscle. Giant fibers were observed and these resembled βR and/or αR fibers. More giant fibers were observed in muscles consisting of higher proportion of αW fibers.
THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE
Authors: JOO S‐T. , KAUFFMAN R.G. , KIM B‐C. , KIM C‐J.
Published: May 2007

A total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.
WATER ACTIVITY AND TEMPERATURE EFFECTS ON LIPID OXIDATION IN MUSCLE FIBERS
Authors: PRADO L. ARELY , TAYLOR ANDREW J.
Published: May 2007

The effects of temperature and water activity on lipid oxidation in washed muscle fibers stored at water activities ranging from 0.96 to 0.70 and at various temperatures were studied. Fluorescence measurements at −20C, revealed no significant change over 50 days at any water activity. At 4C and 20C, there was an initial increase in fluorescence for all samples over the first few days, then a more rapid decrease with no further change up to 40 days. At 80C, no change in fluorescence was seen over a 100‐min period. Rancidity did develop in some samples but was not always detected by fluorescence. Through use of oxygen uptake as a measure of lipid oxidation, it was possible to see differences between samples at different water activities and temperatures. However, the limited amount of oxygen and the temperature limitation of the oxygen electrode prohibit studies over extended time periods and at high temperatures (> 50C).
FLAVOR CHANGES ACCOMPAYING NOMINALLY ANOXIC SPOILAGE OF PORK WITH COMMERCIAL AND REDUCED LEVELS OF MICROBIAL CONTAMINATION1
Authors: JEREMIAH L.E. , GIBSON L.L.
Published: May 2007

Pork loins with normal muscle quality and either commercial or reduced levels of microbial contamination were stored for different intervals in 2.5 l of carbon dioxide (CO2)/kg of meat at −1.5C to determine the changes which occur in flavor during prolonged anoxic storage. Flavor amplitude deteriorated progressively during storage and was slightly inappropriate, unbalanced, and unblended after six weeks of storage in samples with commercial contamination. As storage was prolonged, these inappropriate notes progressively increased in both incidence and intensity in samples with commercial contamination. These inappropriate notes coincided with lactic acid bacteria attaining maximum numbers. In samples with reduced contamination, these inappropriate notes were not perceived in any sample during 24 weeks of storage. If the storage life of commercial pork is to be extended beyond six weeks, early off‐flavor development must be prevented by substantially improving the initial hygienic quality of the product.