bluuebunny/crossref_metadata_2025 huggingface dataset:
PROTECTIVE PACKAGING MATERIALS FOR FRESH BEEF SHIPMENTS
Authors: REA R. H. , SMITH G. C. , CARPENTER Z. L. , HOKE K. E.
Published: August 2006

Five test shipments were conducted involving 98,000 lb of beef quarters and primal cuts transported 270–1350 mi and requiring from 19–120 hr intransit. Trailer temperatures were affected by loading patterns, product densities, positions of palletized product or paper partitions, thermostat settings and air conveyance systems and correspondingly, the temperature conditions observed were generally inadequate for maintenance of beef quality. The use of polyethylene bags or poly vinyl chloride film significantly (P < .05) reduced intransit shrinkage as compared to unprotected cuts in 7 of 16 comparisons. Considerations of costs for materials, package application and removal and the monetary value of reduced weight loss suggest that the concept is economically feasible from the standpoint of savings in weight loss alone. Beef protected by polyethylene or polyvinyl chloride exhibited more desirable lean color and subcutaneous fat cover scores at shipment destination in comparison to beef which was unprotected during transit. Although bacterial counts did not generally differ among treatments, the surfaces of cuts protected by plastic materials were more moist than corresponding surfaces on unprotected cuts. Since increased moisture is conducive to enhanced microbial growth, prolonged storage in the plastic packaging materials should be avoided. No compensatory weight loss was observed during subsequent cooler storage after protective packaging materials were removed.
RATE LIMITING MECHANISMS IN CAUSTIC POTATO PEELING
Authors: McFARLAND D. M. , THOMSON W. J.
Published: August 2006

The caustic peeling rates of potatoes is considered from an analytical and experimental point of view. The analysis considers the process to be governed by the competing rates of mass transport within the potato (diffusion) and chemical reaction. The chemical reaction between caustic and chlorogenic acid is singled out for analysis since the product of this reaction is a yellow salt which is easily measured by calorimetry. Simplified equations for the concentration of the yellow salt as a function of time is obtained for the two limiting extremes of diffusion controlled rates and reaction controlled rates. Experiments on Idaho Russetts indicate that, over the first 2–3 min of immersion in caustic, the process is diffusion controlled. It is also shown that it is the outer skin which presents the large diffusion resistance. For reasonable times after this initial period the process is reaction controlled and very sensitive to temperature. The implications of these results with respect to processing techniques (e.g., the dry peel process) and sequences is considered and discussed.
SURVEY OF FOOD INGREDIENT‐DDT REACTIONS UNDER THERMAL PROCESSING CONDITIONS
Authors: RALLS JACK W. , CORTES ANTONI
Published: August 2006

Aqueous solutions or suspensions of single or multiple food ingredients were heated at 100°C for 2 hr with carbon–14 labeled DDT. Thin‐layer chromatography on alumina plates resolved the resulting mixtures into regions corresponding to Rf values for five known transformation products or analogs of DDT. The radioactivity of each plate region was related to the quantity of each product formed. DDT is relatively stable in heated water or buffer solutions of pH 3 to 8 as shown by recoveries of DDT (98–100%); at pH 8.1, approximately 4% of DDE was formed. The compositional changes in radioactive DDT due to heating with water‐soluble vitamins, disphosphopyridine nucleotide, yeast nucleic acid, amino acids, peptides and casein were determined. The maximum reduction in DDT content of a suspension heated with a single component (cysteine hydrochloride) was 10%. A mixture of DDT with nine components heated for 2 hr produced a 20% reduction in DDT content.
STABILITY OF INOSINIC ACID, INOSINE AND HYPOXANTHINE IN AQUEOUS SOLUTIONS
Authors: DAVÍDEK J. , VELÍšEK J. , JANÍČEK G.
Published: August 2006

The stability of inosinic acid. inosine and hypoxanthine in aqueous solutions at 90°C was studied. Inosinic acid, inosine and hypoxanthine were separated by ion exchange chromatography and spectrometrically estimated. Reaction rates in the region pH 2–12 were calculated. The activation energy at pH 3, 4 and 5 were 34.0, 30.4 and 28.1 kca1/mol, respectively. Results show that inosinic acid contents of heat‐preserved meat products and enzyme‐free systems would stay practically unchanged during normal storage conditions.
EFFECT OF SONIC ENERGY ON THE AIR DRYING OF APPLE AND SWEET POTATO CUBES
Authors: CARLSON R. A. , FARKAS D. F. , CURTIS R. M.
Published: August 2006

Cubes (2 cc) of apple and sweet potato were dried with and without sound energy in air at velocities of 5 – 20 fps and temperatures of 125 – 175°F. A stem jet or electronic whistle provided sound energy at 9,800 and 13,000 Hz with an intensity up to 135 dB. Results indicated that sonic energy had no effect on drying rate under all experimental conditions.
FILM OBSERVATIONS AT AN OIL‐WATER INTERFACE
Authors: ACTON J. C. , SAFFLE R. L.
Published: August 2006

An experimental technique was utilized which allows the observation and photographic recording of film formation at an oil‐water interface. Salt soluble protein of cow meat and beef hearts, sodium caseinate and gum acacia showed extensive interfacial film development. No films were observed from solutions of soy sodium proteinate or propylene glycol alginate.
A Research Note BIOCHEMISTRY OF TEA FERMENTATION: FORMATION OF t‐2‐HEXENAL FROM LINOLENIC ACID
Authors: GONZALEZ J. G. , COGGON P. , SANOERSON G. W.
Published: August 2006

U‐14C‐Linolenic was shown to be transformed in part to t‐2‐hexenal during the conversion of fresh tea leaf to black tea. In fact, t‐2‐hexenal was the only volatile compound which was formed during the conversion process. Further, the formation of t‐2‐hexenal was shown to be dependent on the enzymic conversion process since no t‐2‐hexenal was formed when the leaf enzymes were inactivated prior to adding the 14C–linolenic acid. Since linolenic acid is the major fatty acid present in fresh tea leaf and t‐2‐hexenal is a prominent component of black tea aroma, it must be concluded that this reaction helps to determine the character of black tea aroma.
A Research Note AIM APPARATUS FOR MEASUREMENT OF CONTRACTILE PROPERTIES OF PORCINE SKELETAL MUSCLE
Authors: CAMPION D. R. , CASSENS R. G. , NAGLE F. J.
Published: August 2006

Describes the design of apparatus and development of a test procedure to measure the contraction time, one‐half relaxation time, net twitch tension/g wet weight muscle, net tetanus tension/g wet weight muscle and twitch‐tetanus ratio in muscle of porcine animals weighing up to 100 kg.
A Research Note SHELF LIFE STABILITY AND ACCEPTANCE OF FROZEN PACIFIC HAKE (Merluccius productus) FILLET PORTIONS
Authors: CRAWFORD D. L. , LAW D. K. , MCGILL L.S.
Published: August 2006

Fish portions prepared from frozen blocks of Pacific hake fillets stored vacuum sealed in moisture‐vapor proof film at –15° F for 12 months were shown to have a high degree of acceptance by flavor panels with very little change occurring during storage. Antioxidants applied in an aqueous solution achieved through the use of propylene glycol and a surface active agent and sodium tripolyphosphate added either alone or in combination with antioxidant did not improve flavor panel scores. Development of oxidative rancidity during storage as indicated by TBA‐analysis was minimal. Sodium tripolyphosphate appeared to exert a slight prooxidative influence, which was somewhat reduced by the application of antioxidants. The degree of acceptance and shelf‐life stability observed seems to indicate a good potential for using this under‐utilized species for human food.
INSTABILITY OF SODIUM NITRITE IN A CHEMICALLY DEFINED MICROBIOLOGICAL MEDIUM
Authors: RIHA WILLIAM E. , SOLBERG MYRON
Published: August 2006

Mixtures of sodium nitrite, amino acids and ascorbic acid at pH 6.3 or 7.2 were filter sterilized or heated for various times at 121°C. Samples were analyzed for nitrite concentration immediately after treatment and after storage at 37 or 43°C. Heating the complete medium for 15 min at 121°C reduced the nitrite concentration by 30–50% independent of the initial nitrite concentration. Storage of complete filter sterilized medium at 43°C for 18–24 hr resulted in 50–65% loss of nitrite while in heat sterilized medium the loss was as great as 90%. None of the 19 amino acids stored individually with sodium nitrite at 37°C for up to 4 hr affected the nitrite concentration, whereas ascorbic acid resulted in total disappearance of nitrite. During heating at 121°C of the 19 amino acids only cystine resulted in any significant nitrite loss after 15 min of treatment while ascorbic acid effected total nitrite disappearance after 5 min. The defined medium containing nitrite demonstrated inhibitory activity against seven strains of Clostridium perfringens.
OXIDATION OF METHIONINE RESIDUES OF CASEIN BY HYDROGEN PEROXIDE. Effects on In Vitro Digestibility
Authors: CUQ J. L. , PROVANSAL M. , GUILLEUX F. , CHEFTEL C.
Published: August 2006

Analytical methods were adapted to the determination of methionine sulfoxide and methionine sulfone in casein. Direct determination by alkaline hydrolysis appears to be more accurate than indirect determination by the carboxymethylation‐performic oxidation method. Proteolysis of casein with Pronase was adopted as an in vitro digestibility test. In the conditions chosen, 41% of the methionine residues of casein were released as free methionine. A solution of casein was treated with up to 0.12M hydrogen peroxide. No methionine sulfone was formed. Most of the methionine residues were oxidized into methionine sulfoxide. When milk was treated with 0.018M hydrogen peroxide, 51% of its methionine residues was transformed into methionine sulfoxide. Hydrogen peroxide‐oxidized casein samples were submitted to the Pronase digestibility test. Release of free methionine was inversely related to the methionine sulfoxide content. No free methionine sulfoxide was released from casein. Release of other amino acids was little affected by hydrogen peroxide treatment. Similar results were found with milk.
DISTRIBUTION AND HEAT INACTIVATION OF PEROXIDASE ISOENZYMES IN SWEET CORN
Authors: CHENCHIN EDUARDO E. , YAMAMOTO HARRY Y.
Published: August 2006

The distribution and heat inactivation of peroxidase (EC 1.11.1.7) isoenzymes in the pericarp, germ and endosperm of three sweet‐corn (Zea mays) hybrids (Hawaiian hybrid H68, high‐lysine hybrid o2su COMP 1c, and a high‐sucrose hybrid sh2 SYN 2e) were investigated. Polyacrylamide gel electrophoresis showed that the isoenzyme content of all three tissue fractions were complex with the pericarp having the largest number of isoenzymes. Isoenzyme distributions in the three varieties were similar but with exceptions, the most notable being the relatively simple distribution in the endosperm of H68. Studies on relative heat stabilities of the peroxidase isoenzymes at 71°C showed that no fraction was completely heat resistant although most bands did contain some heat resistant forms. Only one isoenzyme fraction, which was present in all three varieties, was completely heat labile. In contrast, some isoenzyme bands in the germ and endosperm were completely heat labile in some varieties but not in others. These results suggest that heat inactivation and consequently, residual peroxidatic activity found in processed corn is determined not only by isoenzyme content but also by the variable heat resistance of some isoenzyme fractions.
PRESERVATION OF CARROTS BY LACTIC ACID FERMENTATION
Authors: NIKETIĆ‐ALEKSIĆ GORDANA K. , BOURNE MALCOLM C. , STAMER J. R.
Published: August 2006

Whole, sliced and shredded Chantenay carrots were subjected to lactic acid fermentation in brines comprised of 1.5, 2.0, 2.5, 3.0% sodium chloride concentrations. One series was fermented by the naturally occurring microflora of the raw carrot and a second series was fermented by a mixed culture of homofermentative and heterofermentative lactic acid bacteria. Although the latter inocula significantly reduced the lag phase of early acid formation, all samples following 21 days incubation attained total acid values in excess of l%, expressed as lactic acid. The volatile‐to‐nonvolatile acid ratios showed that the lactic acid fermentation of carrots arose as the result of a dominant homofermentative flora. Mild heat treatment of the high‐acid product at 71°C produced no adverse changes in color or texture. The resulting flavor of the fermented carrots was judged to be a pleasant composite of carrot, salt and acidic characteristics and most of the crisp texture of the raw carrot was retained.
SCATTER OF NEAR‐INFRARED RADIATION BY CHERRIES AS A MEANS OF PIT DETECTION
Authors: LAW S. EDWARD
Published: August 2006

The scattering of near‐infrared radiation by intact cherries was investigated as the basis of a technique for pit detection. The magnitudes of forward scatter and scatter at right angles were used to form a pit‐detection parameter which was studied as a function of certain variables encountered in processing lines. Surface color, degree of scalding and size were found in most cases to have little effect on the parameter while cherry orientation has a great effect.
NUTRITIONAL AND CHEMICAL STUDIES OF THREE PROCESSED SOYBEAN FOODS
Authors: SHEMER M. , WEI L. S. , PERKINS E. G.
Published: August 2006

Three different processing methods were used to prepare foods based on whole soybean. Product A was prepared by soaking the beans overnight, blanching at 210° for 20 min, blending and drum drying at 40 psig steam. Product B was water‐packed canned soybeans, blanched at 210°F for 20 min and thermally processed in cans at 250° F for 60 min, then blended, frozen and freeze dried. Product C, a mixture of soy and banana (1:1 solid basis), was prepared by the same method as Product A. The amino acid composition of the three products determined by gas chromatography was compared. The thermally processed product (B) showed a considerable decrease in methionine compared to Product A (from 23.4 to 11.3 mg Met/g protein). Product A showed superior quality (PER = 2.43; NPU = 46.3), but as a result of methionine supplementation (0.5%) the PER of the thermally processed product (B) was increased from 1.61 to 2.94 and the NPU from 33.2 to 49.3. The effect of the different processing procedures on the quality of the end products, such as browning, nitrogen solubility index (NSI) and amino acid partition between the soluble and the nonsoluble fractions was compared. Product (A) was superior to the thermally processed product (B) considering browning (A420= 0.072 compared to 0.156), but was inferior considering NSI (14.92% compared to 23.89%). Amino acid analysis of the soluble fraction indicated a relatively high amount of soluble lysine (114.5 mg/g protein). Cost analysis of the three products shows their economic advantage compared to casein as a protein source.
INFLUENCE OF DRYING TEMPERATURE AT HARVEST ON MAJOR VOLATILES RELEASED DURING ROASTING OF PEANUTS
Authors: YOUNG CLYDE T.
Published: August 2006

Sound mature kernels of Spanish and Runner‐type peanuts harvested from two crop years were dried at four different temperatures (stack cured, 110, 135 and 160°F). Immediately after drying, the peanuts were shelled and roasted; the volatiles released during the roasting process were collected and quantified. Higher drying temperatures resulted in an increase in hydrogen sulfide, total base, dicarbonyl compounds and total carbonyls (hydrazones). Total volatile carbonyls appeared to be the best indicator of the effects o drying temperatures.
APPLICATION OF LOW DOSE IRRADIATION TO A FRESH BREAD SYSTEM FOR SPACE FLIGHTS
Authors: HARTUNG T. E. , BULLERMAN L. B. , ARNOLD R. G. , HEIDELBAUGH N. D.
Published: August 2006

Irradiation pasteurization of flour and bread at 50,000 rads markedly reduced their microflora. Irradiation pasteurization of bread in combination with the irradiated flour extended the period of freedom or low incidence of mold growth when stored at 21–25°C improving the use of fresh bread for flights having several weeks duration. The irradiation process reduced the presence of the mold genera Aspergillus and Penicillium, which suggests an advantage when considering potential toxic metabolites that may result from mold growth. Chemical measurements, involving TBA value, gas chromatography of bread volatiles, and infrared scanning of the bread lipids, did not show any major influences due to the irradiation process. Irradiated white bread samples after short term storage contained a new carbonyl group identified in the infrared scan that was not noted in the control white bread. This same compound, tentatively identified as propionaldehyde, appeared after 12 wk in non‐irradiated white bread. Panel evaluations were unable to distinguish aroma, appearance, flavor, texture or freshness differences attributable to the irradiation process used in this study. Within the type of bread specified by NASA, no general detrimental quality changes were observed due to the irradiation treatments used. Overall the results support the application of low dose irradiation in the extension of mold‐free fresh bread for space flights.
CONTAMINATION OF BLOOD SYSTEM AND EDIBLE PARTS OF POULTRY WITH Clostridium perfringens DURING WATER SCALDING
Authors: LILLARD H. S.
Published: August 2006

Clostridium perfringens was isolated by enrichment techniques from commercially processed ready‐to‐market broiler giblets. Aseptic removal of giblets from whole carcasses taken from four points during processing showed that hearts and livers become contaminated during scalding. By using indicator dyes or Serratia marcescens as an indicator organism in scald water, it was shown that scald water and its concomitant contaminants enter the body cavity, circulatory, digestive, as well as the respiratory systems of water scalded broilers. The indicator organism was also isolated from thighs of scalded birds indicating that contaminants of the circulatory system are carried to edible parts.
INCREASING THE TENDERNESS OF BULLOCK BEEF BY USE OF ANTEMORTEM ENZYME INJECTION
Authors: SMITH G. C. , WEST R. L. , REA R. H. , CARPENTER Z. L.
Published: August 2006

Steaks from 58 beef carcasses were used to determine the effects of antemortem injections of proteolytic enzyme in increasing tenderness and/or in reducing tenderness variability among bullock carcasses. Sensory panel ratings indicated that steaks from the carcasses of treated bullocks did not differ significantly from steaks from treated steer carcasses in tenderness or overall satisfaction, but were significantly more tender and satisfactory overall than steaks from untreated bullocks. Variation in tenderness scores within the group of steaks from treated bullocks was reduced to a level more nearly comparable to that of steaks from treated steers. Since antemortem injections of papain increased tenderness and reduced the variability in tenderness among steaks from bullock carcasses, such treatment could be used to more effectively merchandise beef from young bulls.
SOME ASPECTS OF RAW MEAT TENDERNESS. A Study of Some Factors Affecting Its Change with Cooking and a New Means of Measurement
Authors: PURCHAS R. W.
Published: August 2006

A hand‐operated biting instrument which is quick and simple to use was developed to investigate the possibility of assessing the tenderness of raw meat at the carcass or wholesale cut stage. Comparison with the Warner‐Bratzler shear device revealed an overall close relationship for cooked meat (r = 0.96, n = 66), greater response in terms of proportional change in readings per unit change in tenderness (P < 0.01) but a greater variability in a series of readings on meat cores from the same steaks (P < 0.001). Relationships between readings on raw and cooked samples were low. It is suggested that this may be due to the fact that the effects of cold shortening and aging on cooked meat tenderness are not apparent on the tenderness of raw meat. The response to cold shortening in terms of tenderness appears to develop as meat is heated from 50°C to 60°C while the response to aging is already partially developed at a cooking temperature of 50° C. It is concluded that although the instrument may be better than existing methods under some situations due to its simplicity, it is unlikely to be useful on raw meat
COMPOSITION AND PROPERTIES OF EXTRUDED, TEXTURIZED POULTRY MEAT
Authors: ACTON J. C.
Published: August 2006

Hand deboned leg and thigh tissues from broilers and mechanically de‐boned broiler neck meats were extruded and texturized using a dry heat process. During heat processing of all meat tissues, there was a significant (P< 0.05) reduction of moisture content and significant increases in fat and protein levels as heating time increased. Meat strands from the texturization process became firm, possessing structural integrity as determined by the binding strength among meat tissue particles and strand resistance to shearing. Significant (P < 0.05) increases were observed in tissue water‐holding capacity and emulsion stabilizing capacity although salt‐soluble protein extractability was significantly (P < 0.01) reduced by the heating during texturization
POSTMORTEM QUALITY CHANGES IN ICED PACIFIC SHRIMP (Pandalus jordani)
Authors: FLORES SERGIO C. , CRAWFORD DAVID L.
Published: August 2006

The postmortem biochemical changes in intact raw shrimp during iced storage were investigated and the relationship between these changes and the quality of the cooked product was evaluated. Changes in pH, microbial numbers, total and nonprotein nitrogen, tyro‐sine and carotenoid pigment content, proteolytic and polyphenolase enzyme activities and levels of trimethylamine‐oxide, trimethylamine, dimethylamine and formaldehyde were determined. Chemical changes were shown to be mediated by a combination of bacterial action and endogenous enzymatic activity. The washing action of melting ice could have played a major role. Organoleptic quality as shown by flavor panel evaluations progressively declined during an 8‐day storage period. Dimethylamine and formaldehyde levels in intact shrimp progressively increased as flavor panel scores decreased and may offer additional sensitive indices of cooked meat quality
COMPOSITION OF THREE FOOD PRODUCTS CONTAINING DEFATTED CORN GERM FLOUR
Authors: BLESSIN C. W. , GARCIA W. J. , DEATHERAGE W. L. , CAVINS J. F. , INGLETT G. E.
Published: August 2006

Incorporation of defatted corn germ flour in a standard cookie formula improved amino acid and mineral composition of the baked product. Similar effects, but of less magnitude, occurred in corn muffins. Addition of defatted germ flour to ground beef increased yield of the broiled meat product. Amino acid composition remained essentially constant, but mineral composition changed considerably
CHILLING INJURY IN GREEN BANANA FRUIT: CHANGES IN PEROXIDASE ISOZYMES IN SOLUBLE AND PARTICULATE POOLS
Authors: HAARD N. F. , TIMBIE D.
Published: August 2006

Green banana fruit manifested severe chilling injury after 5–7 days storage at 5°C and 80% relative humidity. (Severe chilling injury is described here as a failure of the fruit to ripen on removal to conditions conducive to normal ripening.) The recoverable “wall bound” peroxidase fraction exhibited a sharp decline during this initial period of stress. Subsequent storage of severely chilled fruit at. 5°C resulted in a gradual increase in the “soluble” peroxidase pool and a rise in “wall bound” peroxidase to levels comparable to normal green fruit. After 30 days storage of fruit at 5°C the “soluble” and “wall bound” fractions of peroxidase peaked and declined rapidly in the latter pool. The increase in peroxidase of cold stressed fruit involved qualitative changes in isozyme species that differed from those isozymes which emerge during normal fruit ripening. It is suggested that the initial decrease in “wall bound” peroxidase results in a loss in capability of the tissue to adapt to low temperature stress. The belated increase in peroxidase activity may be associated with a typical “cold hardening” response which develops only after an irreversible or “plastic strain” damage has occurred
STRUCTURAL FUNCTIONS OF TASTE IN THE SUGAR SERIES: EFFECTS OF AGLYCONES ON THE SENSORY PROPERTIES OF SIMPLE GLYCOSIDE STRUCTURES
Authors: BIRCH G. G. , LINDLEY M. G.
Published: August 2006

Reports the sensory properties of a number of glycosides of increasing chain length and size of aglycones, all in the favored Cl conformation. Shows bitterness appears to increase in intensity as molecular weight of the aglycone increases. Hydroxy functions which contribute to the intense sweetness of β‐D‐fructopyranose are also discussed
POLYSACCHARIDE 13140: A NEW THERMO‐GELABLE POLYSACCHARIDE
Authors: KIMURA HIROSHI , MORITAKA SHINTARO , MISAKI MASARU
Published: August 2006

Polysaccharide 13140, a curdlan‐type polysaccharide produced from a culture filtrate of Alcaligenes faecalis var. myxogenes strain NTK‐u, has the unique property of forming a gel on heating. This polysaccharide is composed of β‐1,3 linked glucose residues. When heated, aqueous suspension of the polysaccharide forms an elastic gel which is thermally irreversible, heat stable and acid stable. The texture properties of the polysaccharide gel lie in between agar‐agar gel and gelatin gel. Potential applications of the polysaccharide in food processing are quite diverse and promising because it can improve such properties as viscoelasticity, palatability, binding quality, water holding capacity, heat stability and compatibility
STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE‐DRIED FOOD MODELS: THE SYSTEM PVP‐n‐PROPANOL
Authors: CHIRIFE JORGE , KAREL MARCUS , FLINK JAMES
Published: August 2006

Retention of C14‐labeled n‐propanol was studied in a freeze‐dried system containing polyvinylpyrrolidone (PVP). Variables affecting retention during freeze drying were: initial concentrations of PVP and n‐propanol, rate of freezing and sample thickness. Rehumidification above the BET monolayer value resulted in losses of propanol which increased with increasing water content. Behavior of the model system based on PVP is consistent with the “microregion volatile entrapment theory.” The PVP system (and perhaps polymeric carbohydrates) differ from low molecular weight carbohydrates: water sorption below the BET monolayer is reduced by entrapped volatile, and absolute level of retention is lower
EFFECT OF POSTMORTEM CONDITIONS ON CERTAIN CHEMICAL, MORPHOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BOVINE MUSCLE
Authors: PARRISH F. C. , YOUNG R. B. , MINER B. E. , ANDERSEN L. D.
Published: August 2006

Paired sides from U.S. Choice grade beef were aged immediately after slaughter at 2 and 16°C. Samples were removed from longissimus and semitendinosus at slaughter and at 1, 3 and 7 days postmortem for ATPase assay, phase microscopy, shear and organoleptic evaluation. Rib steaks from sides aged at 16°C for 1‐day postmortem were as tender as steaks from sides aged at 2°C for 7 days postmortem. Flavor development of rib steaks also was more rapid at 16°C than at 2°C. Tenderness of semitendinosus steaks was improved by aging sides at 16°C; the difference in improvement of tenderness of semitendinosus, however, was not as great between 2°nd 16° as it was for rib steaks. Ca++, Mg++ and EGTA‐modified ATPase activity of myofibrils from both muscles increased with postmortem time, with myofibrils from muscles held at 16°C having slightly higher ATPase activity than myofibrils from muscles held at 2° Increased EGTA‐modified ATPase activity was indicative of loss of calcium sensitivity of the myofibril. Sarcomeres of myofibrils from longissimus were longer at 1‐day postmortem than those from at‐death longissimus and they remained essentially unchanged during the remainder of postmortem aging; however, tenderness improved at 16°C for 1 day and at 2°C for 3 days. Also greater fragmentation of myofibrils from longissimus postmortem aged at 16°C for 1 day and at 2°C for 3 days was observed, suggesting that the rate of myofibril fragmentation is an important factor in tenderization.
EFFECT OF FRANKFURTER CURE INGREDIENTS ON N‐NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM
Authors: FIDDLER W. , PENSABENE J. W. , KUSHNIR I. , PIOTROWSKI E. G.
Published: August 2006

The effect of cure ingredients on the nitrosation of dimethylamine was investigated in a model system containing sodium nitrite. The ingredients used were: sodium chloride, sodium nitrate, glucono‐δ‐lactone (GDL), sodium acid pyrophosphate (SAPP), sodium erythorbate (NaEry), sodium ascorbate (NaAsc), ascorbic acid (AscH) and sodium tripolyphosphate (STPP). Under conditions approximating those used in the processing of frankfurters, CDL by itself was found to increase the formation of dimethylnitrosamine (DMNA), whereas reductants reduced the amount formed. Of the reductants, NaAsc or NaEry, in combination with other cure ingredients have similar inhibitory activity. The use of NaCl, NaNO3 and SAPP had little or no effect on DMNA formation.
USE OF THE PENETROMETER FOR DEFORMATION TESTING OF FOODS
Authors: BOURNE MALCOLM C.
Published: August 2006

The cone of a penetrometer is replaced by a flat, light‐weight plastic horizontal disc which is allowed to compress an article of food for 5 set, after which a reading is taken from the dial of the instrument. Next a weight is placed on the upper end of the vertical shaft that carries the disc and the food is compressed again for 5 set, after which a second reading is taken from the dial. The difference between the two dial readings gives the deformation to the nearest 0.1 mm. Examples of its use on tomatoes and marshmallows are given. The test works well on foods that are deform able, but is not recommended for rigid foods because of lack of precision.
FLAVOR DETECTION THRESHOLD VALUES FOR ETHYL CAPRYLATE AND PHENYL ETHYL ALCOHOL AND ESTIMATES OF THE PERCENT POPULATION HAVING GREATER SENSITIVITY
Authors: POWERS JOHN J. , QUINLAN M. CATHERINE
Published: August 2006

Threshold values for ethyl caprylate in distilled water, 10% ethanol and corn oil were 0.15, 1.43 and 25.0 mg/l. For phenyl ethyl alcohol, the respective values were 0.175, 6.3 and 25.0. The threshold determinations for ethyl caprylate were made 1 yr apart with two different panels. Extreme‐value analysis was applied to the first set of data to estimate the percent of individuals whose thresholds might be lower than the lowest threshold observed and this estimate was compared with the results of the second series of trials. There was moderately good agreement.
AIR‐FLUIDIZED TOASTING OF WHOLE KERNEL WHEAT‐PROCESSING VARIABLES AND FUNCTIONAL PROPERTIES FOR FOOD APPLICATIONS
Authors: LAZAR M. E. , MOSSMAN A. P. , WALLACE J. M.
Published: August 2006

Processing variables affecting toasted wheat properties were studied. For maximum gelatinization of starch, substantial moisture, up to 60% of the weight of the dry wheat, must be infused into the whole kernel and equilibrated prior to the heat treatment. Moistening, tempering and toasting optima were established. Cold paste viscosities can be reduced by over‐toasting, as well as under‐toasting. Heating rates must maximize starch gelatinization before moisture is evaporated. Enzyme inactivation, which affects storage stability as well as viscosity values, was not complete in 20 set at 300°F (mass‐avg kernel temp 275°F) but was complete in only 15 set at 400°F (tMA= 323°F). Toasting expands the kernel twofold or more and creates a porous endosperm structure which absorbs water readily. Several applications were tested, such as soup and sauce thickeners, breaders and cereals for domestic and foreign feeding programs.
CHARACTERIZATION OF MECHANICALLY DEBONED HOT AND COLD MUTTON CARCASSES
Authors: FIELD R. A. , RILEY M. L. , CORBRIDGE M. H.
Published: August 2006

Bone from one side of chilled mutton carcasses and bone from one side of hot mutton carcasses were physically separated by hand while the other sides were mechanically deboned. Yield of boneless carcass was similar for hot machine‐boned and hot hand‐boned carcasses. Cold machine‐boned carcasses had a slightly lower yield of lean meat than cold hand‐boned carcasses. Approximate analysis of meat from cold hand‐boned, cold machine‐boned, hot hand‐boned and hot machine‐boned carcasses was similar. However, calcium and hydroxyproline contents were lower for hot machine‐boned than for cold machine‐boned carcasses. Emulsion stability and total pigment concentration were higher for mechanically deboned meat. Organoleptic evaluations favored bologna made with hand‐boned meat.
INFLUENCE OF YIELD ON CALCIUM CONTENT OF MECHANICALLY DEBONED LAMB AND MUTTON
Authors: FIELD R. A. , RILEY M. L. , CORBRIDGE M. H.
Published: August 2006

Mutton carcasses and lamb carcass cuts were mechanically deboned at different settings to give variable yields of mechanically deboned meat. Higher yields of mechanically deboned meat were related to higher calcium and fat percentages. Lamb breasts had the lowest bone percentage of any of the cuts and the mechanically deboned meat from breasts had the lowest calcium content when compared to deboned meat from other lamb cuts or mutton carcasses. Necks had the highest bone percentage and the highest calcium content in the mechanically deboned meat. Data are presented which show that mechanically deboned meat is not homogenous as it is extruded from the cylinder. Palatability of bologna made with mechanically deboned meat increased as the size of cylinder holes through which the meat was extruded decreased.
CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING
Authors: DIERICK N. , VANDEKERCKHOVE P. , DEMEYER O.
Published: August 2006

Concentration changes for ammonia, total and individual free amino acids, total peptides, nucleotides, nucleosides and some individual amines were followed during ripening of dry sausage, with and without “starter culture.” A decrease was observed for peptides, nucleotides, glutamic acid, histidine, tyrosine and ornithine, an increase for all other compounds, being most intense for total free amino acids during the first days of ripening. The rate of free amino acid production exceeded the rate of ammonia production. The presence of a starter culture intensified free amino acid production and peptide disappearance. A tenfold increase in the concentrations of histamine, tyramine and putrescine was observed in the presence of a starter culture.
THE ROLE OF LIGHT AND SURFACE BACTERIA IN THE COLOR STABILITY OF PREPACKAGED BEEF
Authors: SATTERLEE L. D. , HANSMEYER W.
Published: August 2006

When intact beef was packaged in a PVC film, stored at 5°C and illuminated with 250 ft‐c light, a significant alteration in color stability was observed when compared to storage in the dark. Fluorescent lights, emitting light of lower wavelengths, were most detrimental to color, in comparison to incandescent lights. Upon prolonged storage large bacterial numbers on the surface created a reducing environment and caused the conversion of surface MetMb to reduced Mb, which was responsible for the purple color that developed. Gel electrophoresis indicated that no significant alterations occurred in the structure of myoglobin or hemoglobin (color pigments) upon storage at 5°C for as long as 18 days. Color instability of meat stored under soft white fluorescent light is almost entirely due to the effect of the light, whereas color instability when stored under incandescent light is due to a combination of light energy and bacterial growth.
CONTINUOUS MICROWAVE STERILIZATION OF MEAT IN FLEXIBLE POUCHES
Authors: AYOUB JOHN A. , BERKOWITZ D. , KENYON E. M. , WADSWORTH C. K.
Published: August 2006

Feasibility studies originated earlier in this laboratory, on microwave energy thermal processing of foods, were continued. A means of measuring temperature distribution, as well as a photometric method for determining time/temperature integration within thermally processed foods, were developed. A knowledge of the processing parameters involved in the preservation of foods by microwave energy was obtained. Feasibility of the process was demonstrated.
RELATIONSHIP OF AGE TO GENERAL COMPOSITION, SKIN THICKNESS, PHOSPHOLIPID CONTENT AND ENZYMATIC ACTIVITY IN TURKEYS
Authors: WANGEN ROGER M. , MARION WILLIAM W.
Published: August 2006

Meat samples from Large White male turkeys, taken at 4‐wk intervals between 12 and 24 wk, indicated that “finish,” estimated by measuring skin thickness, increased significantly between 20 and 24 wk. The amounts of moisture and lipids, but not protein, changed with age of turkeys. The phospholipid portion of total lipid also changed (decreased) with increasing age. Means for lactate dehydrogenase and β‐hydroxybutyrate dehydrogenase generally were smaller for Pectoralis major than for Biceps femoris or Gastrocnemius. Glucose‐6‐phosphate dehydrogenase and 6‐phosphogluconate dehydrogenase were detected only on occasion in the muscles used. Variation in the enzymatic activity and the composition of muscles imply differences in the capability of muscles to accumulate lipid as the turkey increases in age.
HYDROLYSIS OF LACTOSE IN ACID WHEY BY LACTASE BOUND TO POROUS GLASS PARTICLES IN TUBULAR REACTORS
Authors: WIERZBICKI L.E. , EDWARDS V.H. , KOSIKOWSKI F.V.
Published: August 2006

Partially purified lactases (β‐galactosidase, EC3.2.1.23) from Aspergillus niger were covalently bound to acetone‐silanized, diazotized porous glass particles (mean pore diam, 86.5 nm; particle diam, 75–125 μm). The temperature (∼55°C) and pH (3.5–4.0) optima were established in acid whey containing 5% total whey solids. Lactose hydrolyzing activity was stable during 43 days of semicontinuous operation at 55°C with reconstituted acid whey (pH = 4.5) at total solids (TS) concentrations varied between 4 and 25% and to which 5 ml/liter toluene had been added to retard microbiological contamination. Kinetic experiments with acid wheys gave results reproducible when assayed by both thin layer chromatography (TLC) and glucose oxidase (GS) procedures, although the TLC method gave systematically higher Values at intermediate conversions and high TS concentrations. The kinetics of lactose hydrolysis by columns of lactase bound to porous glass (LBG) of 1.6 cm diam and lengths of 1, 5 and 10.5 cm showed some evidence for reduction of the rate of lactose hydrolysis by film diffusion resistances. Calculations using correlations for packed beds also suggest the presence of diffusional effects. Lactose was hydrolyzed slightly more rapidly in whey than in deproteinized whey. Lactose hydrolysis rates in both types of reconstituted whey increased as the TS concentrations increased from 4 to 25%. The data did not obey any of a number of integrated reaction rate equations, including a rate equation which accounted for competitive product inhibition of Michaelis enzyme kinetics. Failure of simple models is due in part to diffusional resistances and in part to the large range of concentrations studied. The LBG preparation retained appreciable activity after more than 8 months of frequent use at a wide variety of conditions.
EFFECT OF ENZYMATIC HYDROLYSIS ON SOME FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Authors: KUEHLER C. A. , STINE C. M.
Published: August 2006

A study was undertaken to further elucidate the functional properties of whey protein with respect to foaming and emulsifying capacities and to observe the effect of enzymatic hydrolysis on these properties. Emulsion capacity decreased as proteolysis continued suggesting there is an optimum mean molecular size of the proteins involved which is lower than that of casein. Heat treatment of the reconstituted protein concentrate was necessary for foam stability; specific volume and foam stability increased directly with temperature of heating. Re effect of pH on whippability, data indicate that the greater the net charge the greater the tendency to foam. A limited amount of hydrolysis appears desirable to increase foaming but greatly decreases foam stability.
EFFECTS OF PRE‐RIGOR TENSION ON TENDERNESS OF INTACT BOVINE AND OVINE MUSCLE
Authors: BUEGE D. R. , STOUFFER J. R.
Published: August 2006

Mechanical and weighted methods of applying pre‐rigor tension to longissimus muscle of ovine and bovine carcasses conventionally hung by a hind shank were studied. The effect of tensioning of carcasses by adding 4.5 kg weights or mechanically stretching the back 5% in length was significant (P < 0.01) and as effective as greater forces in decreasing shear force values, decreasing fiber diameters and increasing sarcomere lengths. Chops and steaks from tensioned carcasses at 48 hr postmortem were as tender as those from non‐tensioned carcasses which had been aged 168–240 hr. Further aging of longissimus muscle of tensioned carcasses continued to decrease shear force values at approximately the same rate at which shear force was decreasing in nontensioned carcasses. The pre‐rigor tension was also effective in reducing animal‐to‐animal tenderness variability.
TENDERNESS VARIATION IN OVINE LONGISSIMUS MUSCLE
Authors: BUEGE D. R. , STOUFFER J. R.
Published: August 2006

31 lamb carcasses were split after slaughter and one side of each had pre‐rigor tension applied to the longissimus muscle by weighted or mechanical methods. Warner‐Bratzler shear values were obtained on each of three core positions within rib and within loin chop samples from each nontensioned and tensioned side. Differences in shear values between cores were significant (P < 0.001), and the interactions of muscle location, tension treatment and core were also significant (P < 0.001). The lateral position was the least tender in rib chops while the dorsal position was least tender in loin chops of the nontensioned sides. Pre‐rigor tension made core positions more uniform in tenderness in the rib chops, while considerable tenderness variation persisted in tensioned loin chops.
FLUORESCENT QUANTITATION OF BIOLOGICALLY ACTIVE AMINES IN FOODS WITH 7‐CHLORO‐4‐NITROBENZOFURAZAN (NBD‐CI)
Authors: VOIGT M. N. , EITENMILLER R. R.
Published: August 2006

The usefulness of 7‐chloro‐4‐nitrobenzofurazan (NBD‐CI) for the quantitative fluorescence detection of biologically active amines commonly found in fermented foods was studied. The reagent was found to be advantageous when compared to ortho‐phthaldehyde and ethylene diamine due to the simplicity of derivative formation and ability to form fluorescent derivatives with a variety of biologically active amines. NBD‐CI was shown to form quantitative derivatives with tyramine, tryptamine and histamine. There was a limited linear response for tryptamine.
TRYPSIN INHIBITORS IN SORGHUM GRAIN
Authors: FILHO JOSÉ XAVIER
Published: August 2006

The presence of trypsin inhibiting substances was shown in aqueous and acid extracts of sorghum grain powder. Gel filtration of the acid extract showed that the trypsin inhibitors have a broad distribution of molecular weight with the most significant peak of activity centered around 15,000 daltons. It was also shown that aqueous extracts of the inhibitors adjusted to pH 4.0 were stable to heat treatment of 100°C for 30 min.
LIPID CHARACTERIZATION OF BOVINE BONE MARROW
Authors: MELLO F. C. , FIELD R. A. , FORENZA S. , KUNSMAN J. E.
Published: August 2006

Bones from six different anatomical locations of two young, two intermediate and two old bovine were used to characterize bone marrow lipids as a function of animal age and bone location with the view of utilizing these lipids for human consumption. Nonpolar lipids from bone marrow increased with increasing animal age. Oleate was the predominant fatty acid in both nonpolar and polar lipid fractions. There was a decrease in the unsaturated fatty acids in nonpolar and polar lipids from young to old bovine. As chronological age advanced the percent of triglycerides in bone increased while the percent of cholesterol esters, cholesterol, free fatty acids and diglycerides decreased. Some changes in lipids as a function of anatomical location were evident.
REDUCTION OF POLYCHLORINATED BIPHENYLS IN SHRIMP BY PHYSICAL AND CHEMICAL METHODS
Authors: KHAN M. A. , NOVAK A. F. , RAO R. M.
Published: August 2006

Polychlorinated biphenyls in the environment may constitute a potential health hazard to edible fishery products, which are caught in polluted waters, and/or packaged in materials containing PCBs. Since many state and federal agencies are concerned with the toxicity of PCBs in seafoods, this project was designed to develop physical and chemical methods (ultraviolet radiation and treatment with sodium nitrite) for eliminating these compounds from shrimp. Shrimp were treated with 1% sodium nitrite solution followed by 100 ppm solution of Aroclor 1254 and Aroclor 1260, mixtures of PCB containing 54% and 60% chlorine respectively. A parallel experiment was performed without sodium nitrite pretreatment. All samples were analyzed after sun drying for 12, 24, 36 and 48 hr. PCBs were recovered by extraction, Florisil column cleanup and gas chromatography. Individual chlorinated biphenyls were identified by combined GC and MS. Complete reduction of PCBs was observed for both Aroclor 1254 and 1260 in sodium nitrite treated shrimp after 30 and 48 hr respectively. Untreated samples exhibited complete degradation after a lag of 6 and 12 hr respectively for each of the PCB mixtures. Pretreatment of shrimp with 1 % sodium nitrite considerably accelerated the reduction of PCBs. The rate of reduction was dependent on the percentage chlorine content of the PCB. Sun drying induced a stepwise reductive dechlorination with higher chlorinated biphenyls breaking to lower chlorinated biphenyls. The complete phenomena of degradation was presumed to be either one or a combination of reductive dechlorination, polymerization and isomerization processes. Since sun drying is a common practice in many parts of the world, this process could eliminate or reduce toxic polychlorinated biphenyls from seafoods.
FUNCTIONAL PROPERTIES OF NOVEL PROTEINS: ALFALFA LEAF PROTEIN
Authors: WANG J. C. , KINSELLA J. E.
Published: August 2006

Functional properties of protein concentrates from alfalfa leaves (ALP) prepared by several methods were determined. Minimum solubilities occurred around pH 3.5–4; sodium chloride 0.05–0.2M had little effect on minimum solubility. Extraction of the lipids from ALP with acetone decreased solubility slightly; increased the bulk density (2‐3‐fold); and reduced water and fat absorption capacities by 50% compared to the controls. Both emulsifying activities and emulsion stabilities of ALP samples were generally better than those of soy protein concentrate but poorer than those of soy sodium proteinate i.e., average of 57, 48 and 87 and 60, 50 and 90%, respectively. Emulsifying capacity of ALP samples were reduced following acetone extraction.
DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER‐HOLDING CAPACITY OF A GELATINIZED STARCH GEL
Authors: CHAN W. S. , TOLEDO R. T.
Published: August 2006

Starch gels undergo retrogradation when cooled to freezing temperatures. The extent of starch retrogradation as measured by the water‐holding capacity (WHC) was found to be primarily dependent upon the time of residence in the region in the freezing temperature curve where water to ice transformation occurred, and the freezing process used. Very little change in the WHC occurred while precooling the material to the freezing point, and reducing product temperature below the freezing temperature resulted in a very small change in the WHC from that at the end of the phase change. An inverse relationship was observed between the WHC of the frozen starch gel and the extent of reconstitution, as measured by the WHC and viscosity of the product reconstituted after freezing, pressing and dehydration. A readily reconstituted dried starch gel with a low bulk density was obtained when the WHC of the wet material prior to drying was at a minimum.