bluuebunny/crossref_metadata_2025 huggingface dataset:
STORAGE PROPERTIES OF PRIMAL CUTS OF HOT‐ AND COLD‐BONED BEEF
Authors: CROSS H. R. , TENNENT IVONNE , MUSE D. A.
Published: May 2007

One side from each of 10 carcasses was selected for electrical stimulation and hot‐boning within 1 h postmortem while the opposite side was chilled for 48 h at 2 to 3 C before boning. Ten boneless primal cuts were removed from the hot‐ and cold‐boned sides. Each cut was evaluated for lean color, fat color and shape. Hot‐ and cold‐boned primal cuts were vacuumized and stored for 20 days at 2 to 3 C. After the storage period, all cuts were again evaluated for lean and fat color and shape. Weight loss during storage was calculated for each cut. After 20 days of storage, hot‐ and cold‐boned cuts did not differ significantly in lean color; hot‐boned cuts had fat that was significantly whiter than that of cold‐boned cuts; cold‐boned cuts were more nearly normal in shape than were hot‐boned cuts; and hot‐boned cuts retained their vacuum longer and lost considerably less weight during storage than cold‐boned cuts.
QUALITY AUDITS — WHICH TYPE FOR YOU1
Authors: McCABE JOSEPH J.
Published: May 2007

The value of any internal audit, financial, quality or other depends to a great extent on the reason for doing the audit. In Quality Auditing, the selection of the proper type is critical to meeting the audit objective. The President of a multi‐plant, multi‐division corporation may want an overall assessment of the quality program; the Quality Control Manager may need to know whether certain safety testing procedures are adequate; or, the General Manager may want an evaluation of his outgoing product quality level. They all can be determined by audits; but, the proper type must be used to meet the specific need. Properly conducted, they serve as a mechanism to detect product, procedure and system failures before minor deviations become major problems.
QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE (BRASSICA OLERACEA L.)1
Authors: SRISANGNAM C. , SALUNKHE D. K. , REDDY N. R. , DULL G. G.
Published: May 2007

The cabbage samples (Brassica oleracea L. var. Late Glory) were subjected to steam blanching and blanching in solution. The blanching procedures were modified and further evaluated for their potential in offsetting the loss of desirable flavor during processing.

The compositions of solutions for blanching were defined in terms of the concentrations of CaCl2, NaHCO3, flavor enhancers (FLVR), and NaCl. FLVR consisted of monosodium glutamate, 5′‐inosinate, and 5′‐guanylate in the proportions of 95:2.5:2.5. The optimum FLVR concentrations for solution and steam blanching were 0.25 and 0.3%, respectively. Solution‐ and steam‐blanched products lost 2.6 and 19.4% of their ascorbic acid, respectively, when stored at —19° C in a frozen condition for 1 year. The fresh cabbage contained 4.91 and 6.40 mg % of n‐butyl and 3‐Indolylmethyl derivatives of isothiocyanates, respectively. Blanching (solution and steam) of cabbage resulted in a reduction of n‐butyl and 3‐Jndolylmethyl derivatives of isothiocyanate content. This decrease may explain the parallel decrease in “cabbage flavor intensity” in the processed cabbage samples. Although the addition of myrosinase (from fresh cabbage) to freeze‐dehydratedcabbage flavor intensity,” acceptability of the product remained lower than for the fresh vegetable.
TITRIMETRIC DETERMINATION OF TOTAL ALDEHYDES IN CINNAMON BARK AND LEAF OILS USING CHLORAMINE‐T REAGENT
Authors: SHANKARANARAYANA M. L. , RAGHAVAN B. , ABRAHAM K. O. , NATARAJAN C. P.
Published: May 2007

A titrimetric method for determining cinnamaldehyde has been developed; it is based on the quantitative reaction of the aldehyde with semicarbazide hydrochloride to form the semicarbazone. The semicarbazone is removed and the excess unreacted semicarbazide determined iodometrically using chloramine‐T reagent. Two moles of chloramine‐T are required per mole of the semicarbazide. The method has been used in the routine quality evaluation of cinnamon oils and the samples required are about 0.02 g for bark oils and 0.05 g for leaf oils.
SELECTION OF SENSORY JUDGES
Authors: WEISS JOSEF J.
Published: May 2007

The abilities of 70 individuals to serve as judges in laboratory‐type sensory panels were investigated. The ability to detect differences between the degrees of corrosion of cans and a low variability in judgments served as criteria for acceptance or rejection of an individual as sensory judge. An unstructured rating scale method was used for the sensory analysis. Data were evaluated by means of Spearman's rank correlation coefficient as well as by Wald's sequential analysis. Spearman's rank correlation coefficient proved to be of only limited value in this instance because it did not yield the desired effect of separation whereas Wald's sequential analysis allowed to influence the number of accepted judges by properly specifying calculation parameters.
EFFECT OF A REPAIR STEP ON THE RECOVERY OF COLIFORMS FROM FROZEN BLANCHED VEGETABLES
Authors: SPLITTSTOESSER D. F. , WILKISON M.
Published: May 2007

The incubation of vegetable homogenates in water or trypticase soy broth for 1 h at 30°C resulted in a 5 to 10‐fold increase in the recovery of coliforms when subsequently cultured in lauryl sulfate tryptose broth or on violet red bile agar.
THE EFFECT OF ELECTRICAL STIMULATION ON THE PALATABILITY AND CONSUMER ACCEPTANCE OF BONELESS RIB STEAKS
Authors: JEREMIAH L. E. , MARTIN A. H.
Published: May 2007

A total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each of steers and heifers (1/2 blood Simmental, Limousin, or Chianina) 11 to 15 months of age and with carcasses weighing approximately 270 kg, after approximately 255 days on a high concentrate ration, were utilized to evaluate the effects of electrical stimulation upon the palatability and consumer acceptance of boneless rib steaks. The right side of each carcass was electrically stimulated at 400 V (AC 50 to 60 cycles/sec) using a hog stunner with a maximum output of 5 amps, immediately after splitting, while the left side served as an unstimulated control. Boneless rib steaks were presented to an experienced taste panel (1/side) and distributed to household consumers (4/side) for evaluation of overall tenderness and the acceptability of flavor, juiciness, tenderness, and overall palatability. Significant (P <0.05) treatment effects were not observed in cooking losses, consumer acceptance, or any of the palatability attributes evaluated, indicating that prerigor electrical stimulation, prior to chilling, did not produce meaningful differences in these traits, with the type of cattle and conditions employed in this study.
TASTE PANEL TESTING OF UHT FLUID DAIRY PRODUCTS1
Authors: HANSEN A. P. , SWARTZEL K. R.
Published: May 2007

Fluid dairy products processed by ultra‐high‐temperature steam injection were evaluated by two independent panels to determine the effect of % fat and process and storage conditions of flavor.

Fat content from 0.5 to 10.5%, process time from 3.4 to 20.3 s, process temperature from 138 to 149°C, storage time from zero to 48 weeks, and storage temperature from 4 to 40°C were studied. The two panels consisted of an untrained consumer panel and a trained panel of dairy judges. Scores from both panels correlated well. Scores on all samples stored at 4°C generally increased through time while those at 40°C had declining scores. Samples with 3.25% fat generally scored higher than those with 0.5 or 10.5% fat. An empirical relationship and nomograph were formulated between diary judge score, % fat, storage temperature and storage time. Milk produced and stored at or near room temperature may be predicted to receive moderate scores through one year.
FURTHER POLYHEDRAL TASTE PANEL DIFFERENCE TESTS
Authors: BASKER D.
Published: May 2007

Tables are given of the minimum numbers of correct identifications of any group of samples in polyhedral taste tests, as required for statistical significance at various probability levels, based on the cumulative binomial probability function.
PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS1
Authors: SATHE S. K. , SALUNKHE D. K.
Published: May 2007

Concentration and isolation of proteins from different sources is primarily aimed at providing a satisfactory solution for protein malnutrition/undernutrition and effective utilization of the underutilized protein sources. Several sources ranging from algae to soybeans have been studied for the purpose.

All the current methods of protein concentrates/isolates production are based on two principles, namely, 1) Physical separation of the protein rich fraction, and 2) Solubilization of the proteins followed by precipitation and/or drying. The thus concentrated/isolated proteins are either directly, or after modifications (enzymatic or chemical) are utilized. Commercial production has been limited to only few sources such as soybeans, groundnuts, cottonseeds, and sunflower seeds due to either technological and/or consumer acceptance problems. Flavor, color, and textural compatibility of the protein concentrates/isolates with the carrier and the want of globally acceptable vehicle are some of the major constraints in production and utilization of the protein concentrates/isolates. The amino acids imbalance of the native proteins and subsequent processing losses of essential amino acids further compound the problem.

Utilization of protein concentrates/isolates from human food purposes has used several foods including spaghetti, macaroni, pasta, bread, and cookies. Other modes of utilization include meat extenders, high protein beverages, and ration diets for mass feeding programs. Cereals appear to be the most commonly used vehicle for this nutrient propagation.
EFFECT OF PRESSING ON MOISTURE LOSS AND SENSORY PROPERTIES OF BEEF
Authors: HUFFMAN D. L. , BRITTON J. R. , CORDRAY J. C.
Published: May 2007

Paired halves of top round (Semimembranosus and Adductor muscles) sub‐primals were removed from each of ten, USDA Choice, approximately 272 kg steers, freezer wrapped, frozen, and stored at ‐24° C for approximately 1 month. Following freeze‐tempering, each primal was divided longitudinally with one half being pressed at 344 Newtons/cm2 to a specified shape in a Bettcher Model 70 Press, while the other half served as nonpressed control. Moisture loss and sensory properties were determined for 2.54 cm thick steaks. No significant differences were found in juiciness, flavor or Kramer shear values between pressed and non‐pressed top round steaks, however, sensory tenderness scores were lower (P < 0.05) for steaks that were pressed than for those that were not pressed. Holding steaks at 2° C for 0, 1, 2, or 3 days did not significantly alter Kramer shear or sensory panel evaluations. Cooking loss, drip loss and total loss were not affected by pressing. Drip loss was lower (P < 0.05) and cooking loss was higher (P < 0.05) for steaks held one day at 2° C than for steaks held 2 or 3 days at 2° C. When drip loss and cooking loss were combined (total loss) there was no difference among the four storage times. Drip loss following portion cutting could result in a problem in fresh merchandising of freeze‐tempered cuts.
UTILIZATION OF ELECTRICAL STIMULATION TO IMPROVE MEAT QUALITY: A REVIEW
Authors: SEIDEMAN S. C. , CROSS H. R.
Published: May 2007

The use of electrical stimulation became a very active area of research in the mid 1970's because of its ability to tenderize meat and increase quality‐indicating characteristics of the carcass. Various mechanisms have been investigated as to how electrical stimulation tenderizes meat and changes some of its properties, primarily color. This paper reviews the proposed mechanisms of tenderization and variables associated with its application.
FUNCTIONAL PROPERTIES OF FOOD‐GRADE BOVINE HIDE COLLAGEN IN COARSE BOLOGNA
Authors: ASGHAR A. , HENRICKSON R. L.
Published: May 2007

The effect of the addition of food‐grade bovine collagen at 10,20 and 30% levels on other protein fractions in raw and cooked bologna sausages was investigated. The proportion of sarcoplasmic and myofibril‐lar proteins and acid‐soluble fration of stroma proteins tended to decrease, while alkali‐soluble and alkali‐insoluble fractions of stroma protein increased with increasing levels of hide collagen in raw bologna formulations. The extent of swelling of stroma proteins in acid, however, did not vary between raw products.

On heating bologna to an internal temperature of 68° C, 54 to 84% sarcoplasmic protein, 35 to 54% Guba‐Straub buffer‐soluble myofilbril‐lar protein, 75 to 82% 0.6 M Kl buffer‐soluble myofibrillar protein and 18 to 41% acid‐soluble protein became insoluble. The insolubility was possibly caused by forming acid‐stable cross‐linkages within and/or between different species of proteins. This was evident from a significant decrease in the swelling factor of the stromal residue of the cooked product on 0.1 M lactic acid. These cross‐linkages seem to be labile to the hydrolytic action of alkali as revealed by a two‐fold increase in alkali‐soluble protein. A decrease in the solubility of sarcoplasmic protein in cooked product was inversely related to the level of hide collagen in the bologna. Conversely, some of the collagen content on cooking was transformed into gelatin consisting mainly of high molecular weight aggregates.
THE SHELF‐LIFE EXTENSION OF HADDOCK IN CARBON DIOXIDE‐OXYGEN ATMOSPHERES WITH AND WITHOUT POTASSIUM SORBATE
Authors: REGENSTEIN JOE M.
Published: May 2007

Fresh haddock, whole fish or fillets, treated or not with various potassium sorbate dips, were sealed in gas impermeable bags containing gas atmospheres of 60% CO2, 20% O2 and 20% N2, air or vacuum, stored on ice in insulated AIRBOX containers at 0°C and subsequently assessed using the Torry freshness scale after 11 to 18 days storage. The trends in the data suggested higher freshness scores for gas and gas plus dip compared with the air and vacuum packs. The dip alone was not effective. It was important to maintain the fish at 0° C.
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF 5′‐RIBONUCLEOTIDES IN FOODS
Authors: FOX MORTON , LONCIN MARCEL , WEISS MARTIN
Published: May 2007

Conventional food preservation methods frequently have adverse effects on the flavor of the finished product. Recent research has been conducted (Fox 1980) to determine the feasibility of using a combination of mild processing methods which will produce microbiologically stable product and at the same time reduce the undesirable effect on flavor associated with accepted preservation techniques.

The purpose of this research was to determine the optimum combination of process parameters with respect to minimizing flavor loss in the product. A 5′‐ribonucleotide flavor enhancer was added to a model product as the test substance and after undergoing a series of combination processes consisting of a mild heat treatment, reduced pH and reduced water activity (aw), the amount of breakdown of the flavor enhancer was determined.

From the data produced, one can see the strong influence of the time and temperature of the heat treatment, the lesser but still significant influence of pH and the lack of influence of water activity on the breakdown of the 5′‐ribonucleotide.
NEW RAPID METHODS FOR MOISTURE AND FAT ANALYSIS: A REVIEW
Authors: KROPF DONALD H.
Published: May 2007

Methodology for rapid moisture and fat analysis in food products has advanced. There are new systems on the market using microwaves, nuclear magnetic resonance, electro‐optical scanners, or measuring differential capacitance; near infrared transmittance, reflectance or absorbance; or specific gravity of a solvent‐sample mixture. Some of these systems offer rapid, accurate, and repeatable measurements.
THE UTILIZATION OF MODIFIED GAS ATMOSPHERE PACKAGING FOR FRESH MEAT: A REVIEW
Authors: SEIDEMAN S C. , DURLAND P. R.
Published: May 2007

Distribution and packaging methods that are used for fresh meats have changed drastically over the past decade from primarily the shipment of carcasses to vacuum packaged primal cuts. Research efforts are now being directed at the replacement of vacuum packaging with modified gas atmospheres which may be more cost efficient and reduce trim losses. This paper reviews some of the more current research which has been conducted in modified gas atmosphere packaging.
RETENTION OF VITAMINS IN FRESH AND FROZEN BROCCOLI PREPARED BY DIFFERENT COOKING METHODS
Authors: HUDSON D.E. , DALAL A.A. , LACHANCE P.A.
Published: May 2007

Fresh and frozen broccoli were analyzed for retention of ascorbic acid, riboflavin and thiamine by semi‐automated fluorometry before and after steaming, boiling or microwave cooking for 5 min. Retention of vitamins in general was higher for fresh than for frozen broccoli. Steamed fresh broccoli retained most ascorbic acid, riboflavin, and thiamine. Boiled fresh samples retained least riboflavin and ascorbic acid and microwaved samples, the least thiamine. In frozen broccoli, microwaved samples retained most ascorbic acid and riboflavin, and steamed samples retained most thiamine.
COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS
Authors: GRIFFIN G. L. , SMITH J. W. SAVELL. G. C. , RHEE K. S. , JOHNSON H. K.
Published: May 2007

Cooking times and losses were monitored during cooking often each of eight kinds of lamb roasts. Roasts were cooked (163°C oven, not preheated) to be rare (60°C), medium (70°C) or well done (77°C). Cooking times and cooking losses significantly increased with increasing degrees of doneness. Cooking time recommendations were made based on the data. In a second study, cooking times, cooking losses and energy consumption were monitored during cooking of 100 each of boneless legs and boneless shoulder roasts. Ovens were either non‐preheated or preheated and roasts were fresh, frozen, thawed 12 h at 21°C, thawed 24 h at 1°C or thawed by microwaves. Gas consumption was slightly less for boneless shoulders roasted in non‐preheated ovens (21.2 cu. ft.) than for those roasted in preheated ovens (22.6 cu. ft.). Cooking times and losses were lower for fresh boneless shoulders and leg roasts versus those in the frozen or frozen‐thawed treatments. Statistically significant differences in gas consumptions for the five treatment groups were observed, but differences in cost of purchased energy were negligible.
INFLUENCE OF CALCIUM TREATMENT, SPEAR SIZE AND STORAGE TIME ON FRESH AND FROZEN ASPARAGUS QUALITY
Authors: DRAKE S. R. , LAMBERT E. F.
Published: May 2007

The use of 3% calcium dips, prior to storage, reduced weight losses and increased sensory appeal of fresh stored asparagus, but reduced ascorbic acid values. Long term storage of fresh asparagus prior to processing increased drip loss and shear values, and reduced ascorbic acid content, There were differnces in weight loss, moisture, ascorbic acid, and color between small and large diameter asparagus spears, fresh or frozen. The large diameter spears had an economic advantage in that these spears lost less weight in storage, but the small diameter spears had a higher ascorbic acid content.
PRODUCT RESPONSE SEGMENTATION AND THE ANALYSIS OF INDIVIDUAL DIFFERENCES IN LIKING
Authors: MOSKOWITZ HOWARD R. , JACOBS BARRY E. , LAZAR NEIL
Published: May 2007

This paper illustrates a data analysis approach and case history showing how the researcher can segment individuals into different dusters, with panelists falling into the same cluster exhibiting similar hedonic responses to stimuli. The segmentation procedure suggests that some of the variability traditionally observed with hedonic responses may result from averaging together ratings assigned by individuals who belong in different hedonic segments.
EFFECTS OF ADDITIONS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING. II: VARIOUS ANIONIC AND NEUTRAL HYDROCOLLOIDS
Authors: PONTE D. J. B. DA , ROOZEN J. P. , PILNIK W.
Published: May 2007

Locus bean gum, Xanthan, Iota carrageenan and a combination of Locus bean gum and Xanthan were used as additives (5 g/kg) in minced fillets of whiting. Samples of these treatments were stored at –18°C for 3 months and were evaluated at regular intervals for pH, water‐holding capacity, texture, extractable myosin, color change and formation of dimethylamine and formaldehyde.

Xanthan, Iota carrageenan and the combination of Locus bean gum and Xanthan presented the highest values of water holding capacity. The treated samples showed much less increase in compressive strength, modulus of elasticity, resilience and shear stress than the Blank samples during the three months of frozen storage.

Xanthan and the combination of Locus bean gum and Xanthan improved the whiteness of the cooked samples. In the same samples and the Iota carrageenan one, the formation of dimethylamine and formaldehyde was slowed down during frozen storage.
EFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES
Authors: STONE MARTHA B. , YOUNG CHERRI M.
Published: May 2007

Effects of cultivars, blanching techniques, and cooking methods on the color, texture, and sensory characteristics of frozen green beans were investigated. Provider beans were firmer than the Contender cultivar following frozen storage and cooking when evaluated instrumentally and by a sensory panel. Microwave‐blanched beans were harder according to Instron measurements, and sensory scores for firmness and toughness were higher than beans blanched by boiling water or steam. Green beans blanched or cooked by microwaves had grassy aromas and strong off‐flavors that were not detected in those blanched or cooked by conventional methods. Microwave cooked beans were greener and firmer than those conventionally cooked.
CUTABILITY AND NUTRIENT CONTENT OF WHITETAIL DEER1
Authors: MARCHELLO M. J. , BERG P. T. , SLANGER W. D. , HARROLD R. L.
Published: May 2007

The role of game meats as a food source has been largely ignored today, but may provide the principle meat source for many individuals. Fifteen whitetail deer were completely boned to obtain lean meat. A typical skinned and dressed cold carcass yielded 72% boneless lean tissue. The average moisture, protein and fat content were 73.5, 23.6 and 1.4%, respectively. Energy value and cholesterol content was 149 kcal/100g and 116 mg/100g, respectively. Venison contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from 13 animals revealed large amounts (mg/g) of K, Na and P and smaller amounts (μg/g) of Ca, Cu, Fe, Mg, Mn and Zn.
ACCELERATED RESTRUCTURING OF BEEF
Authors: MARRIOTT N. G. , CLARK K. R. , BOLING J. W.
Published: May 2007

Restructured steaks manufactured by two comminution methods from prerigor electrically stimulated (PES) beef, nonstimulated counterparts (NES) and postrigor non‐electrically stimulated (C) samples were compared. After frozen storage for 0,14, and 42 days, samples were subjectively evaluated for appearance and palatability traits. Objective measurements included Hunter Color, TBA, Kramer, and Instron values. Electrical stimulation reduced peak force but did not consistently improve sensory panel scores. Comminution method did not consistently affect any traits. Results suggested that subjective appearance was affected more by storage time than other treatments and that prerigor beef may be effectively utilized in restructured beef without affecting palatability traits.
EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF
Authors: GRIFFIN C. L. , STIFFLER D. M. , BRASINGTON C. F. , SMITH G. C. , SAVELL J. W.
Published: May 2007

Sides from 33 forage‐fed steers were electrically stimulated and hotboned (ESHB) and muscles were vacuum‐packaged either within 2 h (17 sides) or at 24 h (16 sides). Opposite sides were not electrically stimulated and were cold‐boned (NESCB) and vacuum‐packaged at 24 h. For ESHB muscles, packaging time did not affect (P<0.05) palatability. Longissimus steaks from ESHB sides (pooled across packaging treatments) had lower (P<0.05) shear force values than steaks from NESCB sides. As storage time of muscles increased from 7 to 21 days, shear force values generally decreased. Combining electrical stimulation with hot‐boning enabled the removal of muscles without detrimental effects on beef palatability.
SCALING WORD ANCHORS FOR MEASURING OFF FLAVOR
Authors: GACULA M. C. , WASHAM R. W.
Published: May 2007

A word meaning study was conducted on 43 words and phrases that are useful in the development of an off flavor scale. The equality between category intervals of a commonly used 7‐point off flavor scale was also investigated. The result shows that the words and phrases as calibrated by 108 panelists were found to lie on a continuum. Words such as none, absent, etc., for anchoring the lower end of an off flavor scale have very low ambiguity in meaning as measured by the standard deviation, compared to words for anchoring the remaining portion of the scale. The 7‐point off flavor scale was found to have unequal interval widths with categories 4, 5, and 6 narrower than the remaining categories. A psychological scale was obtained that can be used for the transformation of sensory data whenever necessary.
EFFECT OF ORCHARD ELEVATION ON MATURITY AND QUALITY OF APPLES1
Authors: DHANARAJ S. , KRISHNAPRAKASH M.S. , ARVINDAPRASAD B. , ANANTHAKRISHNA S.M. , KRISHNAPRASAD C.A. , NARASIMHAM P.
Published: May 2007

The influence of orchard elevation on the maturity and quality of Royal Delicious and Red Delicious apples of Himachal Pradesh was studied in two consecutive years. Fruits harvested from low, medium and high elevations at weekly intervals between 100–150 days after full bloom were examined for starch disappearance and seed color to assess maturity. Fruits harvested at optimum harvest maturity in the second season and stored at low temperature were evaluated after two weeks and four months storage. A starch pattern index and seed color index were developed and these taken into consideration together with days of maturity were found to define different stages of maturity more accurately. Orchard elevation showed significant influence on the number of days required for optimum harvest maturity, as fruits attained the same only after 125 days at low elevation and 140 days at high elevation. The high elevation fruits showed significantly better color and appearance, texture and juiciness but poorer aroma and taste compared to low elevation fruits. Harvesting fruits between 125–145 days at low elevation and 140–170 days at high elevation is recommended for better keeping quality during storage.
MASKING OF THE BITTER TASTE OF SALT SUBSTITUTES WITH LACTOSE IN FOOD EMULSIONS
Authors: LAHTINEN SEPPO
Published: May 2007

The forced‐choice triangle test was used in the sensory evaluation of two emulsions containing salt mixtures similar to Morton Lite Salt or Mineral Salt against the same emulsions containing NaCl with an equal level of saltiness. 1%–2% wt/wt of lactose either in combination with sucrose or glucose and galactose produced a flavor which was not distinguished from that of 1.00% of NaCl. Sucrose alone was not able to mask the bitter taste of the mixtures in mayonnaise, nor were the other sugars in combination with 0.3% of lactose and 3.0% of vinegar in a simple emulsion. Doubling the vinegar concentration produced a complicated masking behavior with increasing concentration of lactose.
ACCEPTABILITY OF VARIOUS GROUND BEEF AND PORK PRODUCTS EXTENDED WITH MECHANICALLY SEPARATED BEEF
Authors: MILLER MARKUS F. , DAVIS GORDON W. , RAMSEY C.BOYD , IRIZARRY HUGO
Published: May 2007

Six blends of ground beef and six blends of ground pork containing 0, 15, 30, 45, 60 or 75% mechanically separated beef (MSB) were prepared. Also five batches of fermented sausage and spiced luncheon loaf containing 0, 5, 10, 15 and 20% MSB were formulated. Level of MSB was not related to juiciness rating or mealiness scores of cooked beef/MSB or pork/MSB patties. The level of MSB significantly affected overall eating satisfaction ratings for each blend of MSB patties. MSB at levels of 15% or more had a negative effect on flavor acceptability of cooked ground beef or pork. Fermented sausage products could be extended with only 5% MSB without creating defects in visual appearance or sensory properties. However, the inclusion of 20% MSB yielded a spiced luncheon loaf which was higher in eating quality than an all‐beef control. The beef/MSB patties, fermented sausage, and spiced luncheon loaves containing 15% MSB were acceptable for visual appearance. Based on this study, MSB produced from a press type machine, can be blended up to 15% with ground beef, ground pork and sausage products without significantly decreasing raw appearance, sensory properties or storage life. Since MSB is a red meat product available at a similar low cost as textured vegetable protein, the red meat industry would benefit from expanded use of this high protein extender.
INCREASES IN THE DIELECTRIC CONSTANTS OF SOYBEAN AND SUNFLOWER OILS AND PRODUCT QUALITY CHANGES OF POTATOES DURING INTERRUPTED DEEP FAT FRYING1
Authors: UNKLESBAY NAN F. , LEE HSING‐HSIANG , ELLERSIECK MARK R. , HUFF HAROLD
Published: May 2007

During a 32 h interrupted period of heat processing French fries, the rate of change in the dielectric constants of soybean and sunflower oils was determined. Selected quality parameters (moisture, yield, texture, food energy) were also measured during this period. Heat processing conditions simulated good operational practices for deep fat frying within a commercial setting. The dielectric constant of sunflower increased at a significantly greater rate than soybean oil, indicating increased rates of oil deterioration. Moisture content and yield of the French fries did not differ throughout the 32 h period. Mean texture values (force) were 661 and 643 g for soybean and sunflower oil, respectively. Significant linear interactions among oil and time were found for texture. The food energy content (Kcal/g; dry basis) of French fries heat processed in sunflower oil was significantly lower than those, in soybean oil.
SUITABILITY OF THE WARNER‐BRATZLER SHEAR FOR TEXTURAL MEASUREMENTS OF FISH PROTEIN GELS
Authors: VARELTZIS K. , BUCK E.M.
Published: May 2007

Protein gels were prepared without added NaCl, from the minced, washed, dewatered flesh of red hake and flounder. Similar gels were prepared from red hake with added NaCl. Gel strength was measured by means of the Warner‐Bratzler shear, Fold Test, and Instron UTM. Flounder gels had the highest moduli of deformability values while red hake (with NaCl) had the lowest. Instron percent recovery values were inversely related to these results. The red hake (with NaCl) gel was the most elastic (greatest percent recovery) and the flounder gel was the least elastic. The highest Warner‐Bratzler shear force values were recorded for flounder gels while the lowest were recorded for red hake (with NaCl) gels. Fold Test scores were 4.6 – 4.7) for both red hake gels, and low (2.7) for flounder gels. The Warner‐Bratzler shear was very highly correlated with Instron deformability measurements and highly correlated with percent recovery. It was not significantly correlated with Fold Test scores. Fold Test scores correlated very highly with both Instron values.
MICROBIAL PROFILE OF SPOILAGE FLORA FROM PORK SAUSAGE STORED UNDER THREE DIFFERENT COOLER CONDITIONS
Authors: SILAS J.C. , CARPENTER J.A. , HARRISON M.A.
Published: May 2007

A microbial examination was made of linked pork sausage stored until off‐color development in three cooler arrangements – retail display case, walk‐in cooler and walk‐in cooler with incandescent illumination (2,200 lumens). Ninety mesophilic and ninety psychrotrophic organisms were isolated from 9 sausage batches held under each cooler condition. Isolates were identified using standard tests for identification of bacteria. The predominate psychrotropic isolate from all three types of cooler conditions was Pseudomonas. The predominate mesophilic isolate from the cooler and the cooler with illumination was Lactobacillus while the predominate mesophilic isolates from the retail display case were Enterobactericeae. High product holding temperatures (12°C) allows the growth of low‐temperature mesophiles, such as some Enterobacteriaceae, as well as some mesophilic Pseudomonas, both of which contribute to the unacceptability of pork sausage.
AN EPR STUDY OF FREE RADICALS GENERATED BY GAMMA‐RADIATION OF DRIED SPICES AND SPRAY‐DRIED FRUIT POWDERS
Authors: YANG GEORGE C. , MOSSOBA MAGDI M. , MERIN UZI , ROSENTHAL IONEL
Published: May 2007

Gamma‐radiation of powdered tumeric, black pepper, dry mustard, cinnamon and paprika, at dosage of 30 kGy, at 30°C, produced free radicals detectable by EPR. The intensities of the EPR signals were proportional to the total irradiation dose up to a saturation dose. The signal decayed most significantly in the first four‐postirradiation days, but could be detected even after 34 days. The paramagnetic signal was unaffected by the presence of oxygen, but decayed rapidly in water. Similar observations were made for spray‐dried fruit powder.
PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: ROLLE ROSA S. , CHISM GRADY W.
Published: May 2007

The physiological consequences of minimal processing are dire. Mechanical injury sets off a complex series of events which result in loss of quality (i.e. color, texture and flavor). Control of this wounding response is a major obstacle that must be overcome. To prolong postharvest life, respiration must be reduced while producing enough energy to maintain the “energized state”. The central roles of membranes and calcium in maintaining quality are discussed.
PACKING TECHNOLOGY FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: BARMORE CHARLES R.
Published: May 2007

Flexible plastic packaging in the fresh produce industry has functioned in the past to facilitate product handling and provide brand identification. Greater emphasis on freshness and product quality has resulted in a re‐evaluation of plastic for fresh and minimally processed products. Polyvinylchloride, used primarily for overwrapping, and polyethylene, used for bags, have been the most popular films, but co‐extrusion technology has provided a means of controlling gas transmission rates. Individual film wrapping represents a rediscovery of an old technique that has applications in prevention of shrinkage and altering of ripening patterns. Modified atmosphere packaging and value added products represent other new technologies that use packaging to extend shelf‐life.
EFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN STEAKS FROM BULLS AND STEERS1
Authors: PATERSON B.C. , JONES K.W. , GEE D.H. , COSTELLO W.J. , ROMANS J.R.
Published: May 2007

South Devon bulls (n=10) and steers (n=10) were slaughtered at 16 months of age. The right sides were conventionally chilled (CC) at 2°C while the left sides were delayed chilled (DC) for 4 h at 12.8°C and subsequently moved to the 2°C cooler. Bulls exhibited heavier carcasses, larger longissimus (LD) area, less subcutaneous fat and lower USDA yield grades. Steers possessed higher marbling scores and more desirable lean texture. Bulls and DC sides exhibited higher LD temperatures 2 and 4 h postmortem. Bulls and CC sides tended to have higher 2 and 4 h pH values. Sex had no effect on Warner‐Bratzler (WB) values; however, DC steaks had lower WB values than steaks from CC sides. Steers possessed slightly longer LD sarcomeres but no difference was observed between chill treatments. Sensory panelists judged steers to be superior in tenderness, flavor, juiciness and connective tissue residue. Steaks from CC sides were rated more tender then steaks from DC sides, but no differences were detected for the other sensory traits.
EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF HEART AND TONGUE1
Authors: MILLER M.F. , KEETON J.T. , CROSS H.R. , LEU R. , GOMEZ F. , WILSON J.J.
Published: May 2007

Eighteen beef jerky formulations (nine treatments, 3 muscle types X 3 cooking times X 2 replications) were prepared from USDA Good top rounds, hearts, and tongues obtained from a commercial source. Muscles were sliced, cured 3 days and cooked at 64 Cfor 12, 14 and 16 h. All treatments were evaluated for visual, sensory, chemical and cost analysis. Jerky produced from beef heart reduced final cost by 43%; however, visual and flavor properties of beef heart jerky were less desirable than jerky prepared from top round. Tongue jerky products were high in fat, extremely expensive and would be undesirable for today's health‐oriented consumer. Top round beef jerky was the most desirable based upon sensory analysis, but heart jerky was highest in protein and lowest in fat. Further work may increase the possibility of reducing jerky costs by improving the color and flavor of beef heart jerky.
RESTRUCTURED PORK CHOPS WITH ADDED TURKEY THIGHS
Authors: MARRIOTT N.G. , PHELPS S.K. , GRAHAM P.P.
Published: May 2007

Raw materials from the shoulders of U.S. No. 1 pork carcasses boned at 24 h postmortem and frozen boneless turkey thighs stored for approximately 120h were flaked and incorporated in four formulations for restructured chops each containing 1.0% NaCl and 0.25% sodium tripolyphospahte (STP). Formulations included pork (P), pork plus 0.5% sugar (PS), 50% pork and 50% turkey (PT) and 50% pork and 50% turkey plus 0.5% sugar (PTS). At 0, 21 and 84 days, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Turkey and sugar had a minimal effect on appearance traits, texture and juiciness and no significant effect on tenderness and flavor regardless of storage time. Results suggested that turkey dark muscle can replace pork with minimal effects on appearance, taste and oxidative rancidity.
CHANGES OF POLYAMINE CONTENT IN CHINESE CABBAGE DURING STORAGE IN AIR OR LOW OXYGEN ATMOSPHERE
Authors: WANG CHIEN YI
Published: May 2007

Endogenous levels of polyamines, including putrescine, spermidine, and spermine, were determined in the outer laminae, outer midribs, inner laminae, and inner midribs of Chinese cabbage (Brassica campestris L. Pekinensis group) during storage at 0°C in air or in 1% O2 atmosphere. In the outer laminae where tissues were more mature, polyamines declined linearly with storage at 0°C. The content declined more slowly in low oxygen‐stored samples than in air‐stored samples. In the inner laminae where tissues were still meristematic, polyamines in both air‐ and low oxygen‐stored samples showed a quadratic response and increased during the first 6 weeks of storage. Thereafter, the level of polyamines decreased under both treatments, but a higher level was maintained in the low oxygen‐stored samples.
THE DETECTION OF SOYBEAN FLOUR IN COCOA POWDER
Authors: ALTUG TOMRIS , GONUL MERAL
Published: May 2007

Protein analysis is evaluated for determining the presence and content of soybean flour which is used as an adulterant in cocoa powder. The coefficients of the determination were significantfor estimating the level of adulteration. A protein scale is developed for quantitative measurement of soybean flour in cocoa powder.
SELECT NUTRIENT COMPARISON OF IMITATION SHELLFISH WITH REAL SHELLFISH
Authors: HARRIS C.H. , JOHNSON J.M.
Published: May 2007

Select nutrients of three real shellfish, three imitation surimi based shellfish, and two imitation soy based shellfish were measured by gas chromatography, high pressure liquid chromatography and AOAC methods. The lipid was extracted, methylated and analyzed on a wide bore capillary column with temperature programming to separate the fatty acid methyl esters. Carbohydrates were analyzed isocratically by high performance liquid chromatography on a polar column. Sodium and potassium were analyzed by atomic absorption spectrophotometry. AOAC methods were used to determine percent moisture, protein, and fat. Analysis of variance for the select nutrients showed significant differences among the imitation and real shellfish products (P 0.05) for sodium, potassium, carbohydrate, moisture, fat and protein content. Significant differences were also present in the fatty acid methyl ester analysis. The data suggested that the imitation shellfish products differed significantly in nutrient content from the corresponding real shellfish.
PROPERTIES OF SALTED YOLK SOLIDS AND THEIR FUNCTIONALITY IN MAYONNAISE 1
Authors: HARRISON L.J. , CUNNINGHAM F.E.
Published: May 2007

The apparent viscosity, emulsification capacity, and functionality in mayonnaise of plain, free‐flow, and low viscosity yolk solids were studied. Liquid yolk was used for comparison.

All three types of yolk solids had considerably higher apparent viscosities than liquid yolk and there was a siginficant (P > 0.05) difference in apparent viscosity between each yolk solids sample. Free‐flow yolk solids had the highest apparent viscosity, followed by plain yolk solids and low viscosity yolk solids.

There was no significant (P > 0.05) difference in emulsification capacity between plain and free‐flow yolk solids. Low viscosity yolk solids had a significantly (P > 0.05) lower emulsification capacity.

There was a significant (P > 0.05) difference in apparent viscosity mayonnaise made from each yolk solids sample. Mayonnaise made from liquid yolk had the highest apparent viscosity. Of the mayonnaise samples made from yolk solids, that made from low viscosity yolk solids had an apparent viscosity of 38,250 c.p.s., followed by plain yolk solids mayonnaise at 29,500 c.p.s. and free flow yolk solids mayonnaise at 23,000 c.p.s. Although mayonnaise made from liquid yolk had a slightly higher spread, there was no significant (P > 0.05) difference in spread among the mayonnaise samples made from the three types of yolk solids.

Mayonnaise made from free flow yolk solids had the highest stability at 12 days. Mayonnaise samples made from plain and from low viscosity yolk solids had stabilities of 10 days.
EFFECT OF INOCULATION ON THE QUALITY OF DRY‐CURED HAMS
Authors: MARRIOTT N.G. , PHELPS S.K. , GRAHAM P.P. , SHAFFER C.K.
Published: May 2007

Twenty paired pork legs were vacuum tumbled with cure adjuncts at 18 revolutions per minute (RPM) and 94.5 k Pa vacuum for 30 min. Following 40 days of curing, those legs from the right side were inoculated (I) with a mixed culture of microorganisms obtained from commercially cured ham and those from the left were not inoculated (C). All samples were evaluated at 56 days and 73 days for sensory traits. Water, NaCl, NO3 and NO2 determinations were also made. Inoculation increased (P <0.05) cured color development of uncooked samples cured for 56 days. Cure time and inoculation had no effect (P > 0.05) on juiciness or flavor. Aging increased tenderness (P <0.05), as evidenced in the samples at 73 days, and reduced the moisture content. Microbial inoculation did not accelerate the cure penetration rate and had no consistent effect on the amount of NO3 and NO2.
EFFECT OF COOLING DELAY AT HARVEST ON BROCCOLI QUALITY DURING POSTHARVEST STORAGE
Authors: BRENNAN P. S. , SHEWFELT R. L.
Published: May 2007

Broccoli (cv ‘Green Duke’) was grown, harvested and cooled prior to simulated handling and storage. Delays of cooling were 0.5 and 3.0 h in one experiment and 0.5, 1 and 2 h in a subsequent experiment. Significant losses in market life of fresh broccoli were noted within the 3 h cooling delay period. Floret opening was the limiting visual quality characteristic in most treatments. Turgor was more limiting than color in all observed treatments. Using a systems approach a vertically‐integrated broccoli handler could project the effects of cooling delays on shelf‐life expectations within the prescribed handling system.
‘RED DELICIOUS’ APPLE RESPONSE TO LOW DOSE RADIATION
Authors: OLSEN K. L. , HUNGATE F. P. , DRAKE S. R. , EAKIN D. E.
Published: May 2007

‘Red Delicious’ apples were tested for response to irradiation, at levels (0 to 1.0 KGy) sufficient for quarantine treatment, delivered up to 10 months post‐harvest. Treatment regimes simulated marketing sequences including a 60 day holding period following removal from controlled atmosphere storage. Irradiated apples were softer and had less acid, but there was a retardation of the hydrolysis of starch. Irradiation effects were not accentuated with longer storage or during ripening. After 11 months of storage all the apples in this study were 6.7 (N) firmer than the Washington State export standard. The quality of all treated fruit were acceptable for marketing.
MECHANICAL PROPERTIES OF FISH AND BEEF GELS PREPARED WITH AND WITHOUT WASHING AND SODIUM CHLORIDE
Authors: HENNIGAR C. J. , BUCK E. M. , HULTIN H. O. , PELEG M. , VARELTZIS K.
Published: May 2007

Excellent gels, as measured by fold test, were prepared from three species of fish without first washing the minced tissue. Dependent on species (red hake, cod, or winter flounder), excellent to adequate gels, as determined by the fold test, could be prepared from fish muscle without NaCl provided that the minced tissue was washed prior to gel formation. Postrigor beef formed inadequate gels while excellent to good gels could be produced from prerigor beef although salt was a requirement. The concentration of contractile proteins in fish gels was estimated and they did not appear to be a major factor determining gel quality. Soluble muscle protein did not appear to interfere with gel formation either. Percent expressible moisture, percent recovery, and modulus of deformability did not relate well to fold test scores.
SHELF‐LIFE EXTENSION OF RAW BROWN SHRIMP (PENAEUS AZTECUS) WITH POTASSIUM SORBATE IN ICES AND DIPS
Authors: HARRISON MARK A. , HEINSZ LOUIS J.
Published: May 2007

The shelf‐life of shrimp, as indexed by psychrotrophic bacterial counts, was extended approximately 1.0, 1.9, and 3.1 days using levels of 0.05%, 0.1%, and 0.2% potassium sorbate‐containing ice, respectively. Shelf‐life was extended an additional 0.5 to 2.5 days when a 3% potassium sorbate dip was administered prior to storage on modified ice. In all cases, potassium sorbate extended the lag phases of the spoilage bacteria.
THE EFFECT OF VARIOUS LEVELS OF ADDED SODIUM CHLORIDE AND POTASSIUM CHLORIDE ON THE CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PRECOOKED, RECOMBINED BEEF CHUCK ROASTS1
Authors: JOHNSON L. P. , MILLER M. F. , REAGAN J. O.
Published: May 2007

Commercial beef chuck tenders were processed into recombined roasts utilizing salt or Morton's® Lite Salt (43% NaCl, 57% KCl) according to treatment (100% salt, 70% salt—30% lite salt, 30% salt—70% lite salt or 100% lite salt). Roasts were cooked to an internal temperature of 68°C. Percentages of water and protein were relatively constant across treatments and as fat percentages increased (P < 0.05) so did caloric content. As the level of lite salt increased, the percentage extractable potassium also increased. Cooking loss was not affected by treatment. Treatment 1 (100% salt) was harder and less tender (P < 0.05) than the other treatments; while juiciness, flavor and overall palatability were not affected by treatment. Results of this study suggest the feasibility of substituting lite salt for salt in these types of value added, precooked products.