bluuebunny/crossref_metadata_2025 huggingface dataset:
INITIAL POSTMORTEM PORCINE MUSCLE PH EFFECT ON HEAT‐INDUCED GELATION PROPERTIES
Authors: LAN Y.H. , NOVAKOFSKI J.E. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K.
Published: May 2007

Heat‐induced gelation properties of the semimembranous muscle from induced DFD (dark, firm and dry) and normal pigs were characterized to evaluate the effect of muscle pH on strength and cooking loss of gels induced by a heating at 0.7C/min. The pH of muscle slurries (10% protein with 2% Nacl) were adjusted to 5.5, 6.0, 6.5, or 7.0 with 1 M 2‐[N‐Morpholino] ethanesulfonic acid buffer. Muscle with a high initial pH (DFD) had lower cooking losses at all adjusted pHs. Force required to penetrate the gel (Pf), force required to move plunger through the gel (Fp), and viscosity index of the gel were consistently higher for DFD muscle at each adjusted pH except pH 5.5. These results indicate that ultimate pH influences the thermal gelation properties of a meat product if the pH is ≥ 6.0. DFD muscle had desirable protein functionality and cooking yield.
THE INFLUENCE OF CO2 LEVEL ON THE STORAGE LIFE OF CHILLED PORK STORED AT ‐1.5C1,2
Authors: JEREMIAH L.E. , GIBSON L.L. , ARGANOSA G.C.
Published: May 2007

Three replicates of pork loins were stored for three week intervals (up to 24 weeks) in six CO2 levels (0, 1, 2, 3, 4, and 5 L/kg) to evaluate the effects of CO2 level on the keeping quality of chilled pork stored using high CO2‐CAP at ‐ 1.5C. Although virtually none of the characteristics evaluated were significantly impacted by CO2 concentration, a level of 2 L/kg appeared to offer a small advantage from an odor standpoint. Consequently, the optimum CO2 concentration for use with CO2‐CAP storage of pork would appear to be 2 L/kg, particularly since greater volumes result in excessive ballooning of the packages and since lower purge losses were observed with 2 L/kg than with 1 L/kg and an inappropriate barnyard aromatic and aftertaste intensified with CO2 level as storage was prolonged.
PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF GROUND BEEF PATTIES MANUFACTURED WITH MECHANICALLY RECOVERED NECK BONE LEAN1
Authors: DEMOS B.P. , MANDIGO R.W.
Published: May 2007

A two fat level (10% and 20%) x four mechanically recovered neck bone lean (MRNL) level (0, 15, 30 and 45%) complete factorial design was employed to characterize ground beef patties manufactured with MRNL. Level of MRNL did not affect (P>0.05) raw proximate composition, cook yield, water‐holding capacity or consumer sensory panel flavor, texture or overall desirability. The consumer panel found that juiciness increased (P<0.01) in a linear fashion with a higher MRNL level. Kramer Shear Parameters decreased (P<0.05) with increasing levels of MRNL. Ground beef patty springiness, hardness and chewiness decreased (P<0.01) linearly as MRNL increased. Patties made with 10% fat were less juicy (P<0.05), harder (P<0.05) and chewier (P<0.05) than those with 20% fat. MRNL can be used in manufacture of low‐fat processed meat products. Mechanically recovered lean levels down to 15% in low‐fat patties (10%) can mimic sensory texture and juiciness of 20% fat patties.
IDENTIFICATION AND ACCEPTANCE OF LAMB VERSUS BEEF AND PORK BY CONSUMERS AND EXPERIENCED SENSORY PANELISTS
Authors: RHEE K.S. , ZIPRIN Y.A.
Published: May 2007

Lamb, beef, and pork patties containing ≈ 21% fat were pan‐fried to 71C and evaluated by consumers (n=71) and experienced laboratory sensory panelists (n=12) to determine to what extent panelists could correctly identify the species and to document the probable basis of their identification. When six samples (the first three samples representing the first servings of the three species and the next three representing the second servings) were served one at a time, 59%, 49%, and 32% of consumer panelists correctly identified both servings of lamb, beef, and pork, respectively, compared to 67%, 50%, and 33%, respectively, by experienced laboratory panelists. Sensory attribute scores and correlation data on correctly identified samples indicated that flavor intensity of lamb and pork patties did not have positive effects on their overall palatability, whereas flavor intensity of beef patties had positive effects. Lamb patties were rated most intense in flavor and lowest in overall palatability.
PHOSPHATE TYPE, CONCENTRATION AND PREBLEND DURATION TO IMPROVE WATER HOLDING CAPACITY OF BEEF CONNECTIVE TISSUE1
Authors: EILERT S.J. , CALHOUN C.M. , MANDIGO R.W.
Published: May 2007

Two experiments were conducted to determine the phosphate preblend conditions that optimize beef connective tissue functionality. The first experiment examined the effect of preblend duration on connective tissue preblends made with 1 and 3% solutions of an alkaline phosphate or an acidic phosphate. Time in preblend had no effect (P>0.05) on collagen solubility, and had a minimal effect on connective tissue hydration. The objective of the second experiment was to determine the optimal concentration (1‐5%) of these phosphates to affect connective tissue hydration and collagen solubility. Collagen solubility was maximized with a 3.5% acidic phosphate solution. Hydration was optimized with a 3.5% alkaline phosphate solution. Exposing connective tissue to high concentrations of phosphate will dramatically alter water binding and solubility. This strategy may be a means to improve connective tissue as an ingredient in processed meats.
MULTI‐RESIDUE DETERMINATION AND CONFIRMATION OF TEN HETEROCYCLIC AMINES IN COOKED MEATS
Authors: HOLDER C.L. , COOPER W.M. , CHURCHWELL M.I. , DOERGE D.R. , THOMPSON H.C.
Published: May 2007

Heterocyclic aromatic amines (HAAs) have been identified in various cooked meat products. HAAs are formed from pyrolysis of proteins and amino acids and are of interest because many of these primary arylamines are mutagens and rodent carcinogens. We developed a screening method for ten HAAs using liquid‐liquid extraction, reverse‐phase HPLC separation, and tandem electrochemical (ECD) and fluorescence (FLU) detectors. This detection system exhibited greater sensitivity (50‐100 fold) for HAAs than the HPLC‐UV methods. HPLC‐FLU has detection limits of 100 pg to 1 ng for six HAAs, and HPLC‐ECD detection limits of four HAAs were 250 pg to 1 ng. We also developed a confirmatory procedure for ten HAAs using HPLC coupled to positive ion APCI‐MS. This technique has subnanogram detection limits. These methods were used to quantify HAAs in meat products at levels formed by typical Western cooking methods.
EFFECT OF TEMPERATURE ON THE QUALITY OF MUSCLE FOODS
Authors: SPANIER A.M. , MILLER J.A.
Published: May 2007

Heating/cooking alters a food's flavor precursors yielding a product with a new pleasing taste. While heating to a high temperature destroys most pathogens thereby enhancing safety, it also alters the food's flavor by changing the precursors and final flavor components of the food. For example, heating meat to above 77C not only destroys many foodborne pathogens but also causes major changes in level of desirable flavor precursors. Many of these changes are due to alteration in activity of endogenous hydrolytic enzymes as well as heatinduced structural and functional changes. Heating induces differential production and distribution of flavor principles and flavor precursors. A secondary effect of temperature on food‐flavor is its direct affect on analysis of flavor volatiles, i.e., high purge temperatures bias analysis of flavor components by production of new and destruction of existing components. This paper focuses on the structure/function relationship of meat proteins and their proteolytic products as they relate to meat flavor and end‐point cooking temperature. The paper also will address the effect of analytical temperature on meat flavor analysis.
INVESTIGATIONS ON NITROSAMINE REDUCTION IN BONELESS HAMS PROCESSED IN ELASTIC RUBBER NETTINGS
Authors: FIDDLER W. , PENSABENE J.W. , GATES R.A. , FOSTER J.M.
Published: May 2007

N‐Nitrosamines have been found in a wide variety of rubber‐containing products. Since many types of boneless hams are processed in elastic nettings made with rubber, the potential exists for forming nitrosamines. In this paper we report that addition of excess nitrite to outer surface ham and netting samples results in a significant increase in N‐nitrosodibenzylamine (NDBzA). Hams were then prepared with 100 ppm ingoing NaNO2 and compared to a standard cure of 200 ppm NaNO2. A highly significant reduction (p <0.01) in NDBzA (31 %) was noted in those made with the lower level of nitrite. In another series of experiments, hams were stored at either −2.2C or 2.2C, for up to six or 12 weeks, with the nettings on or off the ham. The overall results suggest that the level of NDBzA increased with netting contact time. Therefore it is advisable to remove the nettings after processing.
IDENTIFICATION OF PROTEOGLYCANS IN BOVINE M. SEMIMEMBRANOSUS BY IMMUNOHISTOCHEMICAL METHODS
Authors: EGGEN K.H. , MALMSTRØM A. , SØRENSEN T. , HØST V. , KOLSET S.O.
Published: May 2007

The distribution pattern of proteoglycans in the extracellular matrix of M. semimembranosus from young bulls was studied in frozen tissue sections by immunohistochemical methods. The small proteoglycan, decorin, was found widely distributed in both perimysial and endomysial layers. Another member of the same proteoglycan family, fibromodulin, could only be seen associated with the fiber bundles of the perimysium. Furthermore, aggrecan‐like proteoglycans were detected mainly in the perimysium with a different staining pattern than decorin and fibromodulin. A basement membrane type heparan sulfate proteoglycan was present only in the endomysium, with particularly strong staining in the junctions of endomysial layers between neighboring myofibers. The distribution of proteoglycans in the peri‐ and endomysium of striated muscle tissue influences the organization of the collagen fibrils and, therefore, the texture and strength of muscle matrix. Proteoglycans should be considered a component of muscle influencing meat tenderness.
DEGRADATION OF ACTIN BY CATHEPSINS IN BEEF FIBERS STORED AT 20C
Authors: SANCHO R. , JAIME I. , BELTRAN J.A. , RONCALES P.
Published: May 2007

The degradation of actin throughout 48 h of postmortem storage of muscle fibers at 4 and 20C was studied by means of SDS‐gel electrophoresis and immunoblotting using a commercial monoclonal antibody. Electrophoretic patterns showed an enhanced proteolysis of meat held at 20C, as revealed by the increased number and intensity of degradation peptides in the region of 30 kDa, as well as by the appearance of a new peptide of a molecular weight between those of actin and troponin T. Western blotting of actin demonstrated its degradation at 20C, while not at 4C; at least a peptide originating from actin was evident at the former temperature. When fibers were incubated at 20C in the presence of cathepsin inhibitors E‐64 and pepstatin, which do not inhibit calpains, the immunoblots showed no degradation of actin. This clearly demonstrated that cathepsins are effectively involved in actin degradation in fibers stored at 20C.
TISSUE‐SPECIFIC PENTOSE‐PHOSPHATE OXIDATIVE ACTIVITY IN ANGUS AND WAGYU STEERS AFTER EXTENDED FEEDING1
Authors: BELK K.E. , LORENZEN C.L. , SAVELL J.W. , DAVIS S.K. , TAYLOR J.F. , LUNT D.K. , SMITH S.B.
Published: May 2007

Angus (n = 10) and American Wagyu crossbred (n = 10) steers were fed for 552 days to gain 0.9 kg/day. Samples of liver, longissimus muscle, sternomandibularis muscle, mesenteric, kidney, and subcutaneous (s.c.), intermuscular, and intramuscular (i.m.) adipose tissues were obtained immediately post exsanguination to determine glucose‐6‐phosphate dehydroge‐nase (G‐6‐PDH) and 6‐phosphogluconate dehydrogenase (6‐PGDH) activities. Subcutaneous adipose tissue had the highest (P < 0.05) activities for both G‐6‐PDH and 6‐PGDH. Fat depots exhibited higher activity rates than muscle samples for both G‐6‐PDH and 6‐PGDH. No differences (P > 0.05) were found between cattle types for these enzymatic activities. However, there was a trend for Wagyu to have higher lipogenic activity for fat depots than Angus steers. Narrow sense heritability estimates were ‐0.02 and 0.13 for G‐6‐PDH and 6‐PGDH, respectively. This indicates that there was no additive genetic variation, and that most of the phenotypic variation in these enzymes is due to environmental variation.
EFFECTIVENESS OF SELECTED ADJUNCTS ON PROCESSING AND SENSORY CHARACTERISTICS OF EXTRA LEAN FRANKFURTERS
Authors: HALLORAN J.D. , ROGERS R.W. , DYER S.A. , ELLIS D.
Published: May 2007

The effects of maximum levels of selected additives in extra lean frankfurters (<3% fat) were studied. Seven treatments, with four replications each, were evaluated at three time periods (0, 30 and 60 days) in a randomized complete block design. The treatments consisted of: control; kappa‐carrageenan; hydroxypropyl methylcellulose (HPMC); high methoxy pectin (pectin); an acid modified food starch; sodium lactate; and acid enzyme deheated mustard. All treatment frankfurters had higher (P<0.05) yields than the controls. The pectin product had an unacceptable extremely soft, smooth pasty texture. Pectin and HPMC products had the lowest (P<0.05) purge at 60 days. In general, the addition of some appropriate additive or additives to low‐fat sausage products appears to be appropriate to increase processing yields, reduce cost and help bind free water so long as the additive or additives do not adversely affect other properties of the product.
EFFECTS OF PROCESS PARAMETERS ON BEEF CARCASS CHILLING TIME AND MASS LOSS PREDICTIONS USING A FINITE ELEMENT HEAT AND MASS TRANSFER MODEL
Authors: MALLIKARJUNA P. , MITTAL G.S.
Published: May 2007

The effects of model and process parameters on the predicted chilling time and mass loss of a beef carcass during chilling were studied by validated computer simulation. The effects of surface heat transfer coefficient, and thermal diffusivities of fat and muscle on the chilling time were significant as well as the effects of surface heat transfer and mass transfer coefficients on mass loss. However, the effects of moisture diffusivities on the chilling time and mass loss were insignificant. All of the process parameters significantly affected mass loss and chilling time. A decrease in relative humidity or an increase in air velocity or ambient temperature increased mass loss. An increase in air velocity or a decrease in ambient temperature decreased the chilling time. Based on the parametric analysis of the process parameters, air velocity in the chiller should be less than 1 m/s and the relative humidity of the chiller should be more than 80%.
QUANTIFICATION OF NICOTINAMIDE HEMOCHROME IN COOKED, UNCURED TURKEY BY REFLECTANCE SPECTROPHOTOMETRY
Authors: SCHWARZ S.J. , CLAUS J.R. , WANG H. , MARRIOT N.G. , GRAHAM P.P.
Published: May 2007

Nicotinamide hemochrome has been reported as one of the potential pigments involved in the pinking defect of cooked, uncured turkey. Reflectance spectroscopy has been the principle method used to identify this pigment. However, a reliable, easy method to quantify its presence is needed. Cooked turkey samples (containing 0, 0.25, 0.50, 1.0, or 2.0% nicotinamide or 0, 75, or 150 ppm sodium nitrite) were treated with potassium ferricyanide, hydrogen peroxide, sodium dithionite and light (1076 lux; 0 and 2 min). Treated samples were analyzed with a reflectance spectrophotometer in the visible range. Analysis of reflectance wavelength ratios of the nicotinamide pigment and correlations of those values, indicated that the ratio of 537/553 nm best represented the relative quantity of nicotinamide hemochrome (r=0.933) with minimal interference from nitrosylhemochrome (r=0.029).
CHARACTERISTICS OF MINCED BEEF STORED AT CHILLED AND ABUSE TEMPERATURES
Authors: EL‐RHMAN H.A. ABD , MARRIOTT N.G. , WANG H. , YASSEIN M.M.A. , AHMED A.M.
Published: May 2007

Fresh minced beef samples were collected from retail food stores in the Eastern United States and stored for various periods at 4 and 25C. Evaluations included psychrotophic counts, microbial taxonomy, pH, total volatile nitrogen, malonaldehyde (TBARS), color and off odor. Minimal discoloration was observed through 5 days of storage at 4C; whereas, minced beef stored at 25C sustained major discoloration prior to storage for 12 h. After five days of storage at 4C, 11.6% of the samples exhibited an off odor compared to 29.8% after storage for 12 h at 25C. Psychrotrophic counts of less than 105/g were attained during storage at 4C for 5 days; whereas, samples stored at 25C exceeded this level after 12 h. Chemical indices suggested similar product deterioration. These observations suggested that fresh minced and aerobically packaged in a 4C environment will attain acceptable color without off odor development through 5 days of storage.
SUPPLEMENTATION OF VITAMIN E TO BOVINE FEMALES IN “WHITE COW”, MATURE BEEF, UPGRADING PROGRAMS
Authors: DELMORE R.J. , SCHMIDT G.R. , TATUM J.D. , SOFOS J.N. , SMITH G.C.
Published: May 2007

Forty cull cows were used to determine the effects of feeding supplemental dietary Vitamin E and a high‐concentrate feedlot finishing diet on fresh meat retail caselife and oxidized flavor of roast beef from carcasses of such cows. They were either fed a feedlot finishing diet not supplemented with Vitamin E (control; N=8) or were fed a feedlot finishing diet supplemented with Vitamin E for 14, 28, 42 or 56 days (N=8 for each time‐on‐feed). During the feeding period, the 32 cows in treatment feeding groups had access to a total of 50,400 IU of supplemental Vitamin E; cows in the 14 day time‐on‐feed group received the highest daily dose (3,600 IU/day) and those in the 56 day time‐on‐feed group received the lowest daily dose (900 IU/day) of supplemental Vitamin E. On average, tissue α‐tocopherol levels were increased from 2.39 μg/g (control) to 4.21–5.44 μg/g by 14–56 days of supplemental feeding. Supplemental feeding of dietary Vitamin E and a feedlot finishing diet had the greatest effect on the visual color and percent surface discoloration of top round and top sirloin steaks and had the least effect on the visual color and percentage surface discoloration of ground beef patties, tenderloin and strip steaks. Taste panelists were able to detect a slightly, but significantly, greater quantity of warmed‐over flavor components in the control roast beef than in the roast beef from cattle fed supplemental dietary Vitamin E and a feedlot finishing diet.
A RESEARCH NOTE THE EFFECTS OF PRERIGOR SODIUM BICARBONATE PERFUSION ON THE QUALITY OF PORCINE M. SEMIMEMBRANOSUS
Authors: VAN LAACK R.L.J.M. , KAUFFMAN R.G. , POSPIECH E. , GREASER M. , LEE S. , SOLOMON M.B.
Published: May 2007

The effect of prerigor sodium bicarbonate (SBC) perfusion on the quality of porcine semimembranosus muscle was tested in 8 pigs, heterozygous for the halothane gene. Perfusion via the iliac artery was initiated at 15 min postmortem. For each carcass, one side was perfused with 4 L of 0.75 M SBC and one side with 0.7% saline. None of the sampled muscles was. PSE quality. SBC treatment resulted in a doubling of the muscle sodium content, indicating that about 5% of the perfused SBC was absorbed. Although the ultimate pH of SBC samples was higher (P<0.05) than the pH of controls, the difference was smaller than expected. L*‐value and drip losses were lowered (P<0.05) by SBC treatment. These results suggest that it may be possible to reduce PSE by prerigor application of SBC. Further studies on optimum delivery (perfusion versus infusion) and SBC concentration are needed.
A RESEARCH NOTE EFFECTS OF PRESSURIZATION AND REFRIGERATED STORAGE ON MICROSTRUCTURE OF FISH MUSCLE TISSUE
Authors: ASHIE I.N.A. , SIMPSON B.K.
Published: May 2007

Fish muscle tissues were subjected to high hydrostatic pressures in the range of 1,000 ‐ 3,000 atm and the tissues subsequently observed using transmission electron microscopy. Pressurization at 1,000 atm caused contraction of the sarcomere with the I‐band thin filaments being lost while the A‐band was unaffected. On pressurizing the tissues at 2,000 atm, the I‐band region became more visible with breakdown of the thin filaments in this region as well as the Z‐disks. There was gross disintegration ofmyofibrillar structure with collapse of A‐band structure and T‐tubular system on subjecting muscle tissue to 3,000 atm of pressure. However, there were no observable changes in myofibrillar structure beyond these initial changes during the subsequent 21 days of storage under refrigerated conditions (4–7C). The results provide the structural basis for pressure‐induced changes in fish texture.
PATTY FORMATION METHOD, THICKNESS AND WEIGHT EFFECTS ON PROPERTIES OF COOKED LOW‐FAT BEEF PATTIES
Authors: LIU M.N. , BERRY B.W.
Published: May 2007

Effects of patty thickness (0.95 and 1.27 cm), weight (90 and 113 g) and type of patty fill method (traditional gravity fill = FF and twisted through holes into mold = TF) were evaluated using low‐fat (10%) ground beef. An increase in patty thickness from 0.95 cm to 1.27 cm, resulted in a decreased (P<0.01) sensory firmness and peak load (Newtons) and increased (P<0.01) initial juiciness. TF fill method and 1.27 cm thick FF treatments improved tenderness and juiciness over 0.95 cm thick FF patties. This study revealed that improvements in tenderness and juiciness of low‐fat beef patties can be attained through use of appropriate patty formation procedures.
A RESEARCH NOTE TENDERIZING CALLIPYGE LAMB WITH THE HYDRODYNE PROCESS AND ELECTRICAL STIMULATION1
Authors: SOLOMON M.B. , CARPENTER C.E. , SNOWDER G.D. , COCKETT N.E.
Published: May 2007

The effectiveness of the Hydrodyne process and low voltage carcass electrical stimulation (ES), either alone or in combination, for tenderizing muscle from callipyge and normal lambs was evaluated. One hundred grams of explosive was used for the Hydrodyne treatment. Reductions in shear force with magnitudes of 33 to 67% were observed for the Hydrodyne treatment for the longissimus (LM) muscle from callipyge and normal lambs, respectively. Carcass ES had no effect (P>0.05) on either callipyge or normal lamb shear values. However, ES improved the response (48%) of the Hydrodyne treatment in the LM of callipyge lamb. Shear force for semitendinosus muscles averaged 3.53 kg and showed no response to either tenderizing treatment. Results suggest successful tenderization of lamb LM with the Hydrodyne technology.
A RESEARCH NOTEE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK AS AFFECTED BY DIAMINOCYCLO‐HEXANE‐TETRACETIC ACID MONOHYDRATE
Authors: PARKINGTON J.K. , MARRIOTT N.G. , WANG H. , CLAUS J.R.
Published: May 2007

Restructured pork chops were manufactured from ground pork shoulders that had been color modified by washing with phosphate buffer solutions, color modified with the addition of diaminocyclo‐hexane‐tetraacetic acid monohydrate (CDTA), or not color modified as a control. Proximate analysis, cooking loss, pH, sensory traits, color (subjective and objectivee, and TBARS were evaluated. Color modified washed samples without CDTA had higher (P<0.05) pH and moisture content and lower (P<0.05) percentage protein and cooking loss than the control treatment. There was no difference (P>0. 05) between control and color modified products for sensory traits. These traits did not change from 1 to 10 days except for favor intensity which decreased for the color modified product. Thiobarbituric acid reactive substances (TBARS) values revealed that the washed product did not become rancid with or without CDTA, until after 10 days of display; whereas, the control was rancid the first day. This modification produced a lighter colored (P<0.05) product that is less vulnerable to rancidity.
INSTRUMENTAL AND SENSORY MEASUREMENT OF BEEF PATTY AND SAUSAGE TEXTURE
Authors: FAROUK M.M. , HALL W.K. , HARRISON M. , SWAN J.E.
Published: May 2007

Beef sausages and beef patties of different texture were produced by varying the fat content in the raw mix over the range 5–30%. Batter shear stress and strain increased linearly with increased fat level (P<0.09 and 0.001, respectively). Although batter shear stress was not related to sensory scores, shear strain was directly related to moistness and inversely related to grittiness scores (P<0.05). Batter sensory moistness increased and firmness and grittiness deceased linearly with fat content (P<0.001). Changes in fat content did not affect the peak force of cooked patties, and there were poor correlations between patty peak force and sensory scores. Patty juiciness and softness increased and patty cohesiveness and chewiness decreased with fat content (P<0.001). Batter cook yield increased and patty cook yield decreased with increasing fat level (P<0.001). Sensory scores, using trained panelists, were more sensitive to the effect of fat content on patty and sausage texture than instrumental measurements.
EFFECTS OF CASTRATION ON LIVE PERFORMANCE, CARCASS YIELD, AND MEAT QUALITY OF MALE PIGS FED WHEAT OR CORN BASED DIETS1
Authors: SATHER A.P. , JEREMIAH L.E. , SQUIRES E.J.
Published: May 2007

Intact (85) and castrated (86) male pigs were slaughtered at 96.3 kg and at an average slaughter age of 150.1 days producing 79.1 kg carcasses. Either a corn or wheat‐based, nutritionally equivalent ration was fed ad libitum. Nine percent less feed was required to market entire (intact) males when compared with castrates. Entire males had at least 1.9% more lean content and perhaps as much as 10% more carcass value. Little evidence was found to suggest that entire males had reduced meat quality. Preslaughter handling was an important aspect, since detrimental effects from inadequate preslaughter handling techniques appeared to be greater than those associated with gender. Therefore, considering production aspects only, entire male pigs should be able to be successfully marketed in Canada. However, detection and control of “sex‐taint” and consumer acceptance of fresh pork from entire male pigs must be addressed.
COOKING AND SHEARING METHODOLOGY EFFECTS ON WARNER‐BRATZLER SHEAR FORCE VALUES OF PORK
Authors: APPLE J.K. , RAKES L.K. , WATSON H.B.
Published: May 2007

Pork loin chops from 50 carcasses were used to evaluate the effect of cookery method and shearing methodology on Warner‐Bratzler shear (WBS) force values. Chops were cooked to an internal temperature of 70C on either an electric openhearth grill or in a commercial convection oven. After a 2 h cooling period, five 1.27‐cm diameter cores from each chop were sheared once through the center of the core with either: (1) a Warner‐Bratzler machine; (2) an Instron Universal Testing Machine with a WBS device in compression; or (3) an Instron Universal Testing Machine with a WBS device in tension. Chops cooked in the convection oven had lower (P < 0.03) WBS force values than chops cooked on an open‐hearth grill (2.78 vs 2.98 kg, respectively). Shear force values obtained with the Warner‐Bratzler machine were lower (1.93 kg; P < 0.01) than those from the Instron with either the WBS device in compression (3.53 kg) or in tension (3.18 kg).
INCIDENCE OF PESTICIDE RESIDUES IN ADIPOSE TISSUE OF BEEF, PORK AND POULTRY FROM PLANTS LOCATED IN NORTHWESTERN MEXICO
Authors: VAZQUEZ‐MORENO L. , LANGURE A. , ORANTES C. , FLORES M.E. , BERMUDEZ M.C.
Published: May 2007

This study involved testing of adipose tissue from beef (208 samples), pork (112 samples) and poultry (39 samples) for pesticide residues, including nine different chlorinated hydrocarbons (CHC) and nine organophosphates (OP). Tissues were collected during a two‐year period (1996–1997) from plants located in the Northwestern Mexico, and determinations conducted by gas chromatography under international performance criteria. While none of the pork samples contained CHC residues, 17 (1996) and 11 (1997) beef samples contained either hexacholorobenzene, heptachlor, aldrin or dieldrin. Also, poultry samples (three in one year and four in the other) contained residues of either hexachlorobenzene, heptachlor or dieldrin. None of the tissues tested contained organophosphate residues above the detection limit. CHC incidences and concentrations were lower than those reported for other Mexican and Latin American regions, but higher than reports from the U.S. Based on the Mexican or U.S. tolerances, all concentrations of CHC found were nonviolative.
GENDER AND DIET INFLUENCES ON PORK PALATABILITY AND CONSUMER ACCEPTANCE. II. SEX TAINT COMPOUNDS AND THEIR RELATIONSHIP TO SENSORY PROPERTIES1
Authors: JEREMIAH L.E. , SQUIRES E.J. , SATHER A.P.
Published: May 2007

Ninety intact male, 89 castrated male, and 60 female pigs were slaughtered at a mean market weight of 95.7 kg and a mean age of 151.5 days. Skatole and steroid levels in 20 and 24% of the intact males respectively, exceeded acceptable levels. (i.e. 0.25 μg/g and 50 μg/g, respectively). In contrast 2.5 and 3.4% of the castrated male and 1.8 and 0.0% of the female pigs exceeded these skatole and steroid levels, respectively. To successfully predict the potential presence of sex taint, both 16‐androstnone steroid and skatole levels must be known. However, factors other than skatole and 16‐androstene steroid levels appear to be involved in sex taint development.
DRY‐CURED MEDITERRANEAN HAMS: LONG PROCESS, SLOW CHANGES AND HIGH QUALITY: A REVIEW1
Authors: GONZALEZ C.B. , OCKERMAN H.W.
Published: May 2007

The term “curing”, in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry‐cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry‐cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry‐cured ham production in this area of the world.
IRRADIATION AND STORAGE EFFECTS ON AROMA AND COLOR OF RAW BEEF PATTIES IN ANAEROBIC OR AEROBIC PACKAGING1
Authors: MONTGOMERY J.L. , PARRISH F.C. , OLSON D.G.
Published: May 2007

Effects of irradiation (2 kGy) of ground beef from trimmings aged 3, 6, or 9 days postmortem (PM) and packaged aerobically or anaerobically on lean color and aroma were investigated. Irradiation increased off‐odors and reduced color scores and Hunter a* (redness) and b* (yellowness) values (P < 0.05). Aerobic packaging increased (P < 0.05) off‐odors and Hunter L* (lightness) and b* values while reducing color scores and a* values. Irradiated patties made from trimmings of the shortest aged meat, 3‐days, had higher color scores and a* values, compared to irradiated samples aged 6‐ and 9‐days PM (P < 0.05). Irradiated patties packaged aerobically had more (P < 0.05) off‐odors, hue angle and L* and b* values and lower color scores and a* values when compared to irradiated anaerobic patties. Thus, irradiated beef patties should be made of short aged trimmings and anaerobically packaged to prevent discoloration and off‐odors.
EFFECTS OF CHILLING RATE AND LOW VOLTAGE ELECTRICAL STIMULATION ON SENSORY PROPERTIES OF OVINE M. LONGISSIMUS
Authors: HILDRUM K.I. , NILSEN B.N. , BEKKEN A. , NAES T.
Published: May 2007

Samples from 16 carcasses of two breeds (8 each) were exposed with regard to low voltage electrical stimulation (LVES) and different chilling rate, and aged for 48 h and analyzed. The quality assessment of the aged lambs included 14 sensory attributes as well as Warner‐Bratzler shear (WBS) force analysis. Both LVES immediately after slaughter or slow chilling during the first 22 h (10C vs 2C) yielded tender lamb. The tenderizing treatments were not synergistic treatments, but alternatives to one another. LVES also significantly affected the color intensity of cooked lamb by producing a lighter meat color (P<0.05). Chilling at the higher temperature affected the game taste through giving a stronger flavor in aged and cooked lamb (P<0.05). Significant interactions between the treatments were identified, i.e. regarding tenderness, color and gamy taste. By exposing lamb to alternative post‐mortem treatments, the quality characteristics of the meat can thus be modified to fit varying consumer preferences in the market.
OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY
Authors: O'GRADY M.N. , MONAHAN F.J. , MOONEY M.T.
Published: May 2007

Oxymyoglobin and lipid oxidation were examined in low and high vitamin E (α‐tocopherol) bovine M. longissimus thoracis et lumborum (LD) homogenates and in subcellular fractions of LD. Investigation of the effects of temperature (4, 22, 37C) and pH (5.5, 6.4, 7.2) on lipid and oxymyoglobin oxidation indicated that oxymyoglobin oxidation increased with increasing temperature (P < 0.05) and was higher at the low pH (P < 0.05). Lipid oxidation increased with temperature (P < 0.05) only at pH 5.5. The inclusion of 45 μM Fecl3/ascorbate (1:1), at pH 5.5 and 4C, led to significant increases (P < 0.05) in lipid oxidation but significant oxymyoglobin oxidation occurred only when the extent of lipid oxidation exceeded a threshold level. Oxymyoglobin and lipid oxidation were significantly lower in LD fractions derived from high vitamin E muscle compared to low vitamin E muscle. α‐Tocopherol did not interact directly with oxymyoglobin to suppress oxymyoglobin oxidation but a positive unit effect of muscle α‐tocopherol on metmyoglobin reductase activity was observed.
PHYSICAL, CHEMICAL, AND SHELF‐LIFE CHARACTERISTICS OF LOW‐FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL‐LESS BARLEY
Authors: BOND J.M. , MARCHELLO M.S. , SLANGER W.D.
Published: May 2007

Ten percent hydrated, cracked waxy hull‐less barley was incorporated into 90/10 (percentage lean/percentage fat) ground beef to produce a low‐fat beef‐barley patty which had substantially higher cook yields and water retention than either of the controls (80/20 beef, 90/10 beef). Instron texture profile analysis revealed that the beef‐barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef‐barley patty did not spoil any faster than the control. Thiobarbituric acid numbers (an indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored frozen for more than 90 days.
SENSORY CHARACTERISTICS OF LOW‐FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL‐LESS BARLEY
Authors: BOND J.M. , MARCHELLO M.J. , SLANGER W.D.
Published: May 2007

Texture characteristics and acceptability of 90/10 (percentage lean/percentage fat) ground beef patties formulated with 10% hydrated, cracked waxy hull‐less barley were profiled by two types of sensory panels. A panel trained in ground beef texture analysis found beef‐barley patties to be more juicy and soft, and less chewy and crumbly than 90/10 and 80/20 samples. An untrained consumer panel rated the beef barley samples as acceptable in appearance, flavor, and texture as an 80/20 formulation, and more acceptable in all three attributes than 90/10 ground beef patties.
THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ‘BOLOGNA‐TYPE’ SAUSAGES
Authors: RUUSUNEN M. , SIMOLIN M. , PUOLANNE E.
Published: May 2007

The effect of varying fat content (8, 12, 16, 20, 24 and 28%) on sausage perceived saltiness was studied using two different formulations, each with 1.2 and 2.0% NaCl. The formulations were made either by varying the proportions of lean pork and pork fat (Series 1) or by replacing water with pork fat on an equal weight basis (Series 2). The replacement of lean pork with pork fat increased the perceived saltiness of the sausages. When water was replaced with pork fat on an equal weight basis the perceived saltiness of the sausage, however, did not change. There was a strong negative correlation (P<0.01) between perceived saltiness and protein content thus suggesting a causative link between these factors. The flavor‐enhancing properties of monosodium glutamate (MSG) and Ribotide (monosodium glutamate and 5′‐ribonucleotides IMP and GMP) were also studied. MSG only slightly improved the sensory properties of the cooked sausages.
INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK
Authors: KRISTINSSON H.G. , BALDURSDOTTIR B. , JONSDOTTIR R. , VALDIMARSDOTTIR T. , THORKELSSON G.
Published: May 2007

The effect of different fats in a 9% fishmeal feed on backfat fatty acid composition, oxidation and pork sensory attributes was studied. The hydrogenated fish oil group (HFO) had significantly increased uptake of certain fatty acids in contrast to the other groups. Iodine values were highest in the fish oil group, followed by the lamb tallow group (LT) with the control group, containing no added fat, tailing. Backfat from the HFO group had more polyunsaturated fatty acids compared to the other groups and stearic/linoleic acid ratio suggested more oxidative problems with this group. The HFO group led the LT group in oxidation with the control group being most stable. Sensory traits of fresh and frozen pork chops correlated with the oxidation results. Fat from pigs fed hydrogenated fish oil in their diet are therefore more susceptible towards oxidation possibly due to more polyunsaturated fatty acids and oxidation products in the backfat.
HALOTHANE‐GENOTYPE AND DURATION OF REFRIGERATED STORAGE EFFECTS ON THE QUALITY OF VACUUM‐PACKAGED PORK LOINS
Authors: APPLE J.K. , STIVARIUS M.R. , REIMAN J.D. , RAKES L.K. , MAXWELL C.V.
Published: May 2007

Loins (n=72) from halothane negative (NN) and carrier (Nn) pigs were vacuum‐packaged and stored for 0, 3, or 6 weeks at 2C. Samples from Nn pigs had more (P<0.001) purge loss than NN‐loins after 3 and 6 weeks of storage. Color scores for chops of Nn pigs were lower (P<0.001) than for the NN animals after 0 and 3 weeks; but after 6 weeks of storage, chops from Nn and NN pigs received similar American color scores. Chops from Nn pigs were lighter (P<0.001) and less (P<0.001) red than chops from the NN animals; however, L* values of chops from Nn pigs decreased, and a* values increased, from 0 to 3 weeks of storage. Although initial quality traits of chops from Nn pigs were inferior to those of NN, pork color of Nn‐pigs appeared to be improved with extended storage.
HACCP PLAN DEVELOPMENT AND ASSESSMENT: A REVIEW
Authors: QUINN B.P. , MARRIOTT N.G.
Published: May 2007

Hazard Analysis and Critical Control Points (HACCP) is a food safety preventive program designed to assure consumers of a safe food supply. Preventive measures adopted for this concept are intended to reduce the need for microbial testing after processing. HACCP plans are designed with the incorporation of good manufacturing practices as a guide to develop sanitation standard operating procedures. Seven principles are followed. The use of preshipment review ensures that the plan has been executed. HACCP plan assessment is needed to determine if a safe product is manufactured consistently. It includes review of the HACCP manual and on‐site verification that the HACCP plan is implemented properly. HACCP plan assessment helps to determine if the manufacturer has implemented a sound HACCP system, with appropriate knowledge and support programs to maintain the HACCP plan.
HISTORICAL DEVELOPMENT of RAPID METHODS and AUTOMATION IN MICROBIOLOGY1
Authors: FUNG DANIEL Y.C.
Published: May 2007

Rapid methods and automation in microbiology comprise a dynamic area of research and study. the field encompasses a wide variety of subjects in theoretical and applied microbiology. This article traces the major developments of this field since the late 1960s, detailed with dates and locations of major international meetings on the subject as well as listing of major books, proceedings, and articles concerning this topic. the article should be of interest to all scientists who want to know the key developments, current status, and possible future trends of the field.
RAPID DETECTION of STAPHYLOCOCCUS AUREUS IN FOOD BY FLOW CYTOMETRY
Authors: CHANG TSUNG C. , DING STEVEN H.C.
Published: May 2007

This report describes the detection of Staphylococcus aureus in buffer and in several kinds of food by flow cytometry. Fluorescein isothiocyanate conjugated anti‐protein A antibodies were used in a 4‐h procedure to label cells, 105‐106 cells/mL are needed. the use of single parameter, green fluorescence, enabled specific differentiation of S. aureus from other bacteria including 11 Staphylococcus species. the flow cytometric method can detect S. aureus in food samples after 48‐h enrichment in trypticase soy broth with 10% NaCl. As low as 2 S. aureus cells present in 10 mL enrichment broth could grow to a population density detectable by the flow cytometric method after enrichment. This method was faster and less laborious than the conventional BAM (Bacteriological Analytical Manual) or AOAC (Association of Official Analytical Chemists) methods, and could be automated for analysis of S. aureus in food.
DETECTION of ENTEROTOXIGENIC CLOSTRIDIUM PERFRINGENS IN GROUND BEEF
Authors: ALI MOHAMMAD S. , FUNG DANIEL Y.C.
Published: May 2007

Clostridium perfringens is widely distributed in foods. This experiment was performed to assess occurrence of C. perfringens cultures and toxigenic strains isolated from ground beef Samples (118) were collected from 20 locations in Northeast Kansas and the number of C. perfringens was enumerated in these samples by Fung's Double‐tube method with tryptose sulfite cycloserine agar medium. Out of 118 samples, 54 (46%) were found positive for C. perfringens. Pure isolates of C. perfringens were further grown in cooked meat medium for 24 h at 42C then heat shocked at 75C for 20 min and inoculated into modified Duncan and Strong medium for production of C. perfringens enterotoxin. Presence of enterotoxin was tested by the reverse passive latex agglutination test (Oxoid), which can detect enterotoxin up to a minimum level of 2 ng/mL. the data indicate that 46% of the beef samples harbored C. perfringens, but only 32 (6%) of 525 isolates were found to produce enterotoxin. This study emphasized the importance of continued surveillance of C. perfringens in meats and meat products and assessment of the toxigenesis of isolates.
DEVELOPMENT and USE of MONOCLONAL ANTIBODIES SPECIFIC FOR MYCOPLASMA GALLISEPTICUM1
Authors: WANG RONG‐FU , SLAVIK MICHAEL F. , CAO WEI‐WEN
Published: May 2007

Two monoclonal antibodies (AMb) that react only with Mycoplasma gallisepticum (MG) and do not cross‐react with Mycoplasma synoviae (MS) were established. MAb 76 was IgG1 and reacted with a 66 kDa MG protein. MAb 69 was IgG2b and reacted with a 100 kDa MG protein. Using these MAbs as positive controls in an immunoblotting test, 9 of 12 sera from MG inoculated chickens gave a strong band at 66 kDa, and no bands were found at 66 kDa using either 11 sera from MS inoculated chickens or 10 sera from uninoculated, negative control chickens. These results indicated that the 66 kDa protein is a major species‐specific protein for MG and that the MAb 76 is a major species‐specific monoclonal antibody for MG. the MAb 76 identified 7 of 7 M. gallisepticum strains by a cell‐dot‐blot method. A coagglutination test using MAb 76 bound to protein A positive Staphylococcus aureus cells was also shown to be a rapid method to identify the seven strains of M. gallisepticum.
AN ELECTRICAL TESTING METHOD FOR THE DETECTION OF LISTERIA SPECIES IN CONFECTIONERY PRODUCTS
Authors: SMITH ALEXANDER DONALD
Published: May 2007

An electrical testing method for the detection of Listeria spp. in confectionery products and associated raw materials was developed in which samples can be negatively screened within 48h. The method involves a 24h resuscitation in Listeria enrichment broth followed by a 24h test in a Bactometer M128 using a broth (Claremont broth) developed from Oxford agar. The comparative study involved analysis of 511 samples (chocolate, dairy, cereal, nut and fruit products) tested by the Interim Australian Standard method (AS) and the Bactometer method (BM). The sensitivity and specificity of the BM for samples §1 Listeria/g was 100% and 99.8%, respectively, when compared to the AS method. When samples containing < 1 Listeria/g sample were added to the analysis, the sensitivity and specificity marginally dropped (98.3% and 99.6%). The electrical capacitance method is rapid and easy to perform, with a negative result being available within 48h making it a viable tool in a positive release QA program in food manufacturing factories.
DEVELOPMENT OF AN ENZYME‐LINKED IMMUNOSORBENT ASSAY (ELISA) FOR ANALYSIS OF LISTERIOLYSIN O PRODUCED BY LISTERIA MONOCYTOGENES1
Authors: KIM KEE‐TAE , MURANO ELSA A. , OLSON DENNIS G.
Published: May 2007

Listeriolysin O (LLO) is a heat‐labile hemolysin produced by Listeria mono‐cytogenes. Its hemolytic activity has been evaluated qualitatively by sodium dodecyl sulfate (SDS) electrophoresis and immunoblotting. In this experiment, an enzyme‐linked immunosorbent assay (ELISA) was developed for quantitative analysis of LLO by using Streptolysin O (SLO) and antistreptolysin O (ASO) as the reagents. The selected coating and blocking buffers were 0.05 M Tris buffer (pH 8.5) and 0.25% casein solution with phosphate‐buffered saline solution + 0.05% Tween 20 (PBS‐T), respectively. A relationship between ASO and antibody was achieved with 5 mg/ml ASO and a 1:1,000 dilution of conjugate. The heat stability of LLO at 48, 62, 72, and 80C was examined by using this method and compared with a traditional hemolysis assay. Although the LLO is inactivated easily at those temperatures, the protein structure was not affected at temperatures lower than 80C for 3 min, pointing to a need for both hemolysis and ELISA to be conducted in determining both the activity and presence of LLO in foods.
EVALUATION OF METHYLXANTHINES AND RELATED COMPOUNDS TO ENHANCE CLOSTRIDIUM PERFRINGENS SPORULATION USING A MODIFIED DUNCAN AND STRONG MEDIUM1
Authors: JUNEJA V.K. , CALL J.E. , MILLER A.J.
Published: May 2007

Methylxanthines and related compounds were added to Duncan‐Strong (DS) medium in an effort to improve spore yields and enterotoxin production in three strains of Clostridium perfringens. Supplementation with 50–200 μg of caffeine/ml (0.26–1.03 mM) increased heat‐resistant spore yields for strain NCTC 8238 from 4.32 to 6.03 log10 spores/ml after 24 h of incubation. With strains NCTC 8239 and NCTC 10240, 50–200 μg/ml caffeine (0.26–1.03 mM) or theophylline (0.28–1.11 mM) were equally effective, and increased spore yields from 4.18–4.89 to 6.00–7.13 log10 spores/ml. When sporulation and enterotoxin production were evaluated in DS medium containing either starch or raffinose and supplemented with 100 μg/ml caffeine, heat‐resistant spores were first detected at 6 h, and enterotoxin at 3 h of incubation. Raffinose not only yielded higher spore numbers than starch, but also shortened the time to toxin detection and/or increased toxin production by two out of three strains. Strain NCTC 8238 produced enterotoxin (2 ng/ml) with raffinose within 3 h, while strain NCTC 10240 produced 2 ng/ml enterotoxin with starch and higher levels (4 ng/ml) with raffinose at 3 h. In contrast, strain NCTC 8239 produced enterotoxin (2 ng/ml) at 3 h only with starch.