bluuebunny/crossref_metadata_2025 huggingface dataset:
USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES 1
Authors: SMITH G.C. , BELLINGER J.W. , SAVELL J.W. , MURPHEY C.E. , CROSS H.R.
Published: May 2007

The net effect of increases in one palatability attribute (flavor) and decreases in other palatability attributes (amount of connective tissue; tenderness) as carcass maturity increased from “Calf” to “Beef” was that the composite measures of eating satisfaction (overall palatability ratings) were identical (4.8 and 4.8) for loin steaks from carcasses of the two age classes. Increases in maturity across the range from Ca00 to A33 had no effect (P > 0.05) on palatability of loin steaks; attempts to classify “Calf” vs. “Beef” or to assign relative maturity scores within the Calf class were not successful in identifying differences in palatability of loin steaks. Relative fatness (feathering; flank streaking; marbling; estimated or actual intramuscular fat content; subcutaneous fat thickness) was useful in accounting for the observed variability in palatability of meat from Calf and/or Beef carcasses and should be the basis for quality grade assessments. In no case did consideration of conformation or any relative maturity indicator improve significantly upon ability of relative fatness to explain variation in ratings for flavor, tenderness or overall palatability for loin steaks from either Calf or Beef carcasses. These data suggest that classification of certain bovine carcasses as “Calf” rather than “Beef” could be done more objectively than at present (perhaps for example, by using carcass weight) and that consideration of relative maturity should be eliminated in determining the USDA quality grades of Calf carcasses.
VISCERAL FAT AND PARTS FROM CARCASSES OF TURKEYS FED THREE SOURCES OF SUPPLEMENTAL FAT
Authors: KING ANNIE , FITZPATRICK DENNIS
Published: May 2007

Turkeys were fed diets containing supplemental (2% to 6%) soybean oil, a blend of soybean oil and poultry fat, or poultry fat for 22 weeks. At 2 week intervals, beginning at week 12, two to four male and female turkeys fed each diet were processed. Source of fat did not affect total weight of parts, yield of visceral fat, or yield of breast, drum/thigh, wing, back, or neck for either sex. Total weight of parts, yield of visceral fat, and neck yield were affected by sex. Total weight of parts and visceral fat from both sexes, along with breast yield from toms increased over time; wing yield from both sexes and drum/thigh yield from males declined. Yields of breast and drum/thigh from hens along with back and neck from toms remained constant overtime. Neck yield from hens declined during weeks 12 through 16, then remained constant.
FAT CONTENT AND SENSORY ANALYSIS OF SELECTED PORK MUSCLES TAKEN FROM CARCASSES WITH VARIOUS BACKFAT LEVELS
Authors: PRUSA KENNETH J. , LOVE JANE A. , CHRISTIAN LAUREN L.
Published: May 2007

Sixteen carcasses from each of four last‐rib backfat thicknesses (1.8, 2.3, 2.8 and 3.3 cm) were evaluated. Crude fat, moisture and protein contents were completed on the following muscles: triceps brachii, longissimus, psoas major, gluteus medius, semimembranosus, biceps femoris and semitendinosus. Boneless rib chops and fresh ham (top) steaks were broiled to 77°C and evaluated for crude fat, moisture and protein contents and for sensory attributes. In the raw state, the intramuscular crude fat content of the boneless rib chop (longissimus muscle) from the least backfat class averaged 2.9%, and when averaged over backfat, six of the seven muscles contained crude fat contents of 4.3% or below. Broiled boneless rib chops (longissimus) and fresh ham (top) steaks (semimem‐branosus) averaged 4.3 and 3.5% crude fat, respectively, when averaged over backfat. Generally, sensory scores for juiciness of the boneless rib chop increased as backfat level increased. Both juiciness and tenderness of the fresh ham (top) steak increased as backfat level increased.
HIGH‐TEMPERATURE CONDITIONING OF HOT‐BONED BEEF SUBPRIMALS
Authors: SEIDEMAN S. C. , CROUSE J. D. , CROSS H. R.
Published: May 2007

The right sides of 18 carcasses were randomly assigned to one of two treatments: (1) hot‐boned at 2 h postmortem, vacuum packaged and high temperature conditioned at 37 C for 3 h (HTC) or (2) electrically stimulated, hot‐boned 2 h postmortem, vacuum packaged and high temperature conditioned at 37 C for 3 h (ES + HTC). The left sides served as controls being boned 48 h postmortem. The longissimus (LD), semitendinosus (ST) and semimembranosus (SM) muscles were examined for percentage thaw loss, cook loss, total weight loss and sensory attributes. HTC increased the tenderness of LD samples, had no effect on SM samples and decreased the tenderness of ST samples. Electrical stimulation of carcasses, prior to boning and high temperature conditioning, had little effect over and above high temperature conditioning alone but did reduce variability. In LD samples, ES improved the sensory attributes whereas in ST samples, ES tended to decrease sensory attributes.
EFFECT OF PARTICLE SIZE AND HEAT ON ABSORPTIVE PROPERTIES OF SOY HULLS1,2
Authors: MUZILLA M. , UNKLESBAY N. , HELSEL Z. , UNKLESBAY K. , ELLERSIECK M.
Published: May 2007

Given the potential contribution of soy hulls to the human diet, a methodology was developed to determine their moisture and lipid absorptive properties under conditions simulating those within a restructured pork product during thermal processing. Laboratory procedures were developed to determine the interactive effects of particle size, heat (25, 50, 75, and 95°C), and varying levels of available water, pork lipids, and water/pork lipids emulsion upon absorption abilities. Absorption of all media was influenced by particle size; as particle size increased, media absorption generally increased. Higher temperatures tended to increase water and water/pork lipid emulsion absorption, but had no effect on pork lipid absorption. Water was found to be preferentially absorbed over lipids. These results can be used by food processors in developing a restructured pork/soy hull product for human consumption.
ULTRA‐HIGH TEMPERATURE EFFECT ON B. STEAROTHERMOPHILUS DURING PUFFING OF RICE1
Authors: HSIEH FU‐HUNG , FIELDS MARION L. , LI YANG , HUFF HAROLD E.
Published: May 2007

Destruction, damage and activation of thermophilic bacterial spores of Bacillus stearothermophilus at ultra‐high heating temperatures (170°C to 210°C) were studied using a rice cake machine as a model system. Activation of spores at ultra‐high temperatures was observed after 99.9% of the original spores were killed (P < 0.05). Significant difference (P < 0.01) in spore counts was found when a rich protein medium and a minimal nutritious medium were used simultaneously to recover spores after heating. This indicated that heat damage did occur and that amino acids were required to repair the damage.
INFLUENCE OF COMMERCIAL SHIPPING ON THE COLOR AND COMPOSITION OF APPLE JUICE CONCENTRATE1
Authors: BABSKY NORMA E. , WROLSTAD RONALD E. , DURST ROBERT W.
Published: May 2007

Apple juice concentrate manufactured in Argentina was sampled before and after shipment to the USA and subjected to a number of color and compositional analyses. These included browning, haze, Hunter parameters, titratable acidity, hydroxymethylfurfural (HMF), and HPLC determination of sugars, nonvolatile acids, and chlorogenic acid. The primary objective was to determine those parameters which showed significant changes as a result of commercial transport. Browning significantly increased as did HMF and fumaric acid content. There was no evidence for sucrose inversion and there was no significant change in titratable acidity as a result of this 55 day commercial shipment.
GAMMA RADIATION DOSE RATE AND SWEET POTATO QUALITY
Authors: LU JOHN Y. , MILLER PAUL , LORETAN PHILIP A.
Published: May 2007

“Jewel” sweet potatoes were irradiated with gamma radiation and a dose‐rate relationship on nutrients was investigated. The total dose was 1 kGy/h. The results indicated that generally moisture, ascorbic acid and carotenoids level were higher at high dose rates than at low dose rates. Starch and texture tended to decrease with increase in dose rate. Thiamin and riboflavin were not affected by dose rate. The effect on sugars was not clear. The levels of sugar constituents for roots irradiated at 10.40 kGy/h tended to be higher than other dose rates. Some differences were significant.
DETECTION OF PEA FLOUR IN FLOUR OF CHICKPEA BY LACTATE POLYACRYLAMIDE GEL ELECTROPHORESIS1
Authors: HUSSAIN A. , BUSHUK W.
Published: May 2007

Polyacrylamide gel electrophoresis was applied to detect adulteration of chickpea flour with pea flour by the presence of extra bands in the unique electro‐phoregram of chickpea. Protein extracts prepared by a single extraction with 5M acetic acid produced patterns which were used to differentiate pea and chickpea samples. Using the described procedure, 10 varieties of chickpea did not show intervarietal variation in their electrophoregrams, whereas 11 varieties of pea showed intervarietal differences in their protein composition. However, six of the 25–30 protein bands present in electrophoregrams of most pea varieties can be used as markers for detection of pea flour in chickpea flour. Band 37, present both in chickpea and pea samples, can be used as an internal reference for inter gel comparisons.
FACTORS RELATED TO LONGISSIMUS TENDERNESS AMONG ALTERNATE METHODS OF LEAN BEEF PRODUCTION
Authors: VANDERWERT WAYNE , BECHTEL PETER J. , DEVOL DAVID L. , MCKEITH FLOYD K. , BERGER LARRY L. , SHANKS ROGER D.
Published: May 2007

A 23 factorial arrangement of treatments comparing bull versus steer, Angus versus Limousin, and zeranol implanted versus nonimplanted controls was used as a data source for this trial. Bulls had less intramuscular lipid and more total collagen than steers. Limousin had less intramuscular lipid, shorter sarcomere lengths and a higher percentage of fast‐twitch glycolytic fibers than Angus cattle. Limousin and implanted cattle had more rapid postmortem temperature declines. Chemical, physical and histological traits as well as yield and quality grade traits were used in correlation procedures to examine their relationship with sensory panel tenderness and Warner‐Bratzler shear force values of longissimus muscle steaks. The results of this trial indicate that postmortem muscle temperature decline plays a role in longissimus palatability and must be considered in the production of leaner beef.
THE MEASUREMENT OF SHEAR FORCE BY CORE LOCATION IN LONGISSIMUS DORSI BEEF STEAKS FROM FOUR TENDERNESS GROUPS1
Authors: CROUSE J. D. , THEER L. K. , SEIDEMAN S. C.
Published: May 2007

Sixty‐four longissimus muscle steaks obtained from carcasses of Bos indicus or Bos taurus cattle were used to evaluate shear force requirements from the dorsal to lateral portion of the steak. Steaks were assigned to one of four tenderness groups based on preliminary analysis of shear force requirements of adjacent steaks used in the study. Six dorsal to lateral core positions were incorporated into the test procedures. Shear force requirements of cores of steaks in very tender and tender groups tended (P>0.05) to decrease from the dorsal to lateral position. The increase in shear values from dorsal to lateral was dramatic (P<0.01) in the tough and very tough groups. It appears that overall shear value influences the variation in shear values within the muscle. Location effects of tenderness within the longissimus muscle could be useful in future studies of the physical/biochemical effectors of tenderness.
EFFECTS OF TALLOW SUPPLEMENTATION ON BEEF LONGISSIMUS FATTY ACID DISTRIBUTION1
Authors: BOGGS D. L. , WHITE F. D. , REAGAN J. O. , SMITH T. L.
Published: May 2007

Fatty acid (FA) distribution of the longissimus muscle from steers supplemented with either 0, 4 or 6% tallow for 45 and 75 days were evaluated. Primal ribs were removed (48h, PM), vacuum packaged and stored 21 days at 0 C. After storage, ribs were blast frozen (‐32 C) and then stored at ‐23C until analyses. A significant interaction between level of tallow (LOT) and time on feed (TOF) for the percentage of myristoleic (C 14:1), palmitoleic (C 16:1), linoleic (C 18:2), and linolenic (C 18:3) was present in the longissimus subcutaneous fat. Tallow feeding (4%) for 45 days increased the percentage of C 14:1 and C 16:1 while decreasing the percentage of C 18:2 and C 18:3 when compared to the 0 and 6% tallow diets at 45 days. Treatments had no effect on any other FAs detected in the longissimus subcutaneous fat (P<.05). Among the longissimus intramuscular FAs there was an interaction (P<.05) between the LOT and TOF. The percentage of C 14:1, oleic (C 18:1) and C 18:2 was greater for the 4% tallow diet at 45 days than either the 0 or 6% diets at 45 days. TOF increased the percentage of myristic (C 14:0) and n‐pentadecanoic (C 15:0) while decreasing the percentage of stearic (C 18:0) and n‐nanodecanoic (C 19:0, P<.05).
MODIFICATION OF CONDITIONS AT THE WHOLESALE WAREHOUSE TO IMPROVE QUALITY OF FRESH‐MARKET TOMATOES
Authors: SHEWFELT R. L. , BRECHT J. K. , BEVERLY R. B. , GARNER J. C.
Published: May 2007

Previous studies suggested that modification of storage temperatures at the wholesale warehouse could sufficiently retard ripening to permit harvest of fresh‐market tomatoes at a later maturity, thus allowing for greater flavor development on the vine. Tomatoes (cvs ‘Celebrity’ and ‘Sunny’) were harvested either at the breaker or pink stages of maturity. Simulated wholesale storage was conducted by holding breaker fruit for 3 days at 12°C or 21°C and pink fruit for 3 days at 5°C or 37°C. Short‐term low‐ and high‐temperature storage of pink tomatoes delayed ripening sufficiently to maintain acceptable color and firmness during retail and consumer storage at 21°C for 7 days. Flavor characteristics of tomatoes harvested at the pink stage of maturity were not significantly superior to those of fruit harvested at the breaker stage. Thus, although ripening can be delayed in pink tomatoes during postharvest handling, delaying harvest from the breaker to the pink stage does not offer the flavor advantage to warrant a change in the handling system.
FRANKFURTERS SUPPLEMENTED WITH CORN GERM PROTEIN: SENSORY CHARACTERISTICS, PROXIMATE ANALYSIS AND AMINO ACID COMPOSITION1
Authors: ZAYAS J. F. , LIN C. S.
Published: May 2007

Defatted corn germ protein (CGP) has been studied as a functional or substitute ingredient of frankfurters. The proximate composition (protein, fat, moisture, ash) and amino acid content of hexane‐ and supercritical‐CO2‐defatted CGP and frankfurters containing CGP were determined. CGP was incorporated in frankfurters as in a powder, slurry form and as a stabilizer of emulsions. Proximate analysis showed significantly lower fat content of CGP processed by a modified procedure and a reduction of fat content in meats containing CGP. Levels of essential amino acids in CGP compared favorably to those in sodium caseinate, hen's egg protein, and soybean protein. Except for isoleucine, CGP meets or exceeds a FAO provisional amino acid pattern recommended for human consumption. No significant differences were found in amino acid composition of hexane‐ or supercritical‐CO2‐defatted CGP. Amino acid composition of frankfurters was not greatly altered by the addition of CGP at the levels studied. An acceptable, weak corny aroma and taste could be detected at 2.4 and 3.5% levels of added CGP. Defatted CGP with its high protein content and amino acid pattern combined with relatively low cost has potential as an extender, fortifier, and binding agent in frankfurters and other comminuted meats.
EVALUATION OF WINE GRAPES FOR SUITABILITY IN JUICE PRODUCTION1
Authors: HUCKLEBERRY J. M. , MORRIS J. R. , JAMES C. , MARX D. , RATHBURN I. M.
Published: May 2007

Chemical and sensory analyses were designed to evaluate 14 traditional wine grapes grown in Arkansas as to their suitability for varietal grape juice. Six were classified as red or pink grapes: Chancellor, Cabernet Sauvignon, Villard noir, Gewurztraminer (pink when heated), Cynthiana, and Noble, and seven were white grapes: Aurore, Cayuga, Carlos, Chardonnay, Seyval, Vidal, Verdelet and White Riesling. Concord (red) and Niagara (white), traditional juice grapes, were also included in the study. All were processed by immediately pressing, heat processing at 60°C, heat processing at 80°C, and 24 h skin contact following pressing. Juices were evaluated 1 month after processing and again after 5 months storage at 37°C. The preferred treatments for white grape juices were the immediately pressing treatment of Niagara and Aurore and the 24‐h skin contact treatment of Niagara, Verdelet and Vidal. Only the flavor of Verdelet and Aurore were ranked as high as the Niagara by a trained sensory panel. Generally, a nonheat treatment was ranked highest for flavor of the red juices, with the exception of Gewurztraminer, a pink juice when heated. Except for Villard noir, all of the red juices were ranked as good or better than Concord. White cultivars were closely ranked for color, with Vidal and Chardonnay being ranked lowest after storage. Heat treatments were generally ranked higher than nonheat treatments in color for the red and pink juices. Chemical analyses of the juices indicated that all cultivars were harvested within an acceptable pH range.
A SMALL SAMPLE BACK EXTRUSION TEST FOR MEASURING TEXTURE OF COOKED‐RICE
Authors: REYES V. G. , JINDAL V. K.
Published: May 2007

A small back extrusion test cell using about 12 g sample was used with an Instron Food Tester to measure the textural change of rice due to different degrees of cooking. The texture parameters determined with back extrusion test and the modified single‐kernel technique appeared to be closely related. However, experimental measurements of extrusion energy and the extrusion point were found to be more sensitive and reproducible than the hardness measurements based on the modified single‐kernel method. The extrusion point from the back extrusion test was shown to be the more sensitive index of cooked‐rice texture for the cultivar tested.
LEAD AND CADMIUM CONTENT IN FRESH AND CANNED ASPARAGUS1
Authors: ZURERA‐COSANO G. , MORENO‐ROJAS R.
Published: May 2007

Lead and cadmium were determined in fresh and canned asparagus, at each step of the canning process, by atomic absorption spectrophotometry to evaluate the contribution of these vegetables to the daily intake of cadmium and lead in Spain. Lead content of the asparagus ranged from less than 0.074 mg/kg to 0.292 mg/kg, whereas cadmium content varied from 0.014 to 0.033 mg/kg. The concentration of lead and cadmium was compared statistically at different stages of the process. The asparagus tip/remainder ratio metal concentration was determined, and we observed the greater concentration of lead and cadmium in the tip with respect to the remainder of asparagus. The asparagus was not a significant source of lead or cadmium. By taking into account the mean level of lead and cadmium (0.165 mg/kg and 0.021 mg/kg, respectively), the daily intake of these metals would be 0.3 μg/day for lead and 0.04 μg/day for cadmium.
TEXTURAL PERCEPTIONS AND FOOD QUALITY1
Authors: SZCZESNIAK ALINA SURMACKA
Published: May 2007

Consideration of texture within the food quality assessment takes two forms: scoring for the absence of defects and, more positively, addressing the hedonic aspects of food acceptance. The latter approach followed the demonstration that texture affects consumer attitudes to and preference for specific foods, often being equal to (or even surpassing) flavor in importance.

It must be recognized that texture is a multi‐parameter attribute. Definitions and connotations of specific textural characteristics are reviewed as well as their classification. It is suggested that, having once provided the building blocks for a generalized approach to texture investigations, workers in quality assessment of agricultural products should now capitalize on the significant advancements made by researchers focusing on texture as a subject.
SOUND PERCEPTION AND FOOD QUALITY1
Authors: VICKERS ZATA
Published: May 2007

Historically, little work has been done on the sounds produced by biting or chewing foods. The earliest work was done by Drake during the 1960s and early 1970s. Drake described methods for producing sounds and methods for analyzing food sounds. He published detailed descriptions of sounds produced by crushing a variety of foods (Drake 1963). His studies are still the most thorough and extensive analysis of food sounds. Drake stopped his work before he had much of an opportunity to relate the different measured acoustical parameters to sensory attributes. He computed correlations between acoustical parameters and a few sensory attributes‐but, by and large, he did not attempt to give the acoustical parameters any sensory measuring or the sensory measures any auditory meaning.
ENHANCEMENT OF THE SHELF‐LIFE OF FLAVORED BUTTER OILS BY SYNTHETIC ANTIOXIDANTS
Authors: WADHWA B. K. , KAUR SURINDER , JAIN M. K.
Published: May 2007

The shelf‐life of flavored butter oils was enhanced by adding permitted antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.02% level. Such samples competed well with conveitional ghee. Tertbuthydroquinone (TBHQ) (permitted antioxidant for vegetable fats) showed the greatest antioxidant potency and could be recommended even at a very low level (0.005%) for imparting a longer shelf‐life to flavored butter oils.
VISCOSITY REDUCTION AND PREVENTION OF BROWNING IN THE PREPARATION OF CLARIFIED BANANA JUICE1
Authors: KOFFI E. K. , SIMS C. A. , BATES R. P.
Published: May 2007

Experiments were conducted to determine the effects of commercial enzyme preparations on viscosity reduction and filterability of banana juice, and the effectiveness of various anti‐browning treatments on clarified juice. Two different combinations of pectinase, cellulase and hemicellulase were more effective in reducing viscosity and improving filterability of both green and ripe banana purees than a pectinase, galactomannanase or cellulase after incubation periods of 3, 6 and 9 h. An alpha‐amylase was not effective in reducing viscosity as compared to the control, even of green banana puree high in starch. Potassium metabisulfite (100 mg/L) was more effective in producing a light colored juice with stable color than two heating methods (heating whole, unpeeled bananas at 100°C for 11 min.; heating puree at 80°C for 1–2 min) and ascorbic acid (470 mg/L). Polyphenoloxidase was active in the clarified juices treated with ascorbic acid and the control, and both darkened over time. Sensory analysis indicated that all the juices had similar banana flavor intensity.
SWEET POTATO FLAVOR: QUANTITATIVE AND QUALITATIVE ASSESSMENT OF OPTIMUM SWEETNESS
Authors: KOEHLER P. E. , KAYS S. J.
Published: May 2007

Information on the preferred sugar content would be invaluable in defining flavor criteria and goals for sweet potato breeding programs. By using a sweet potato breeding line that was essentially nonsweet and adding known levels of individual sugars to a puree produced from its baked roots, a quantitative and qualitative assessment of optimum sweetness was made. Panelists were able to distinguish sweetness level in 2.5% increments of added maltose between 10 and 25%. When individual sugars were compared at the same level of sweetness [sucrose equivalents (SE)], panelists consistently ranked the sugars in the following order of preference: maltose > sucrose > fructose. When purees with the same concentration of added maltose or fructose were compared, optimum sweetness for maltose was approximately 21 SE while fructose was 38 SE. Higher levels were considered excessively sweet, thus it is theoretically possible to select sweet potato lines that are too sweet. While lines could be selected for high levels of sucrose and/or fructose. starch hydrolysis and maltose formation appear to be important in sweet potato flavor quality.
TEXTURE ANALYSIS OF CHEDDAR CHEESE MADE FROM ULTRAFILTERED MILK
Authors: LAKHANI SUJATA , GULLETT E. A. , FERRIER L. K. , HILL A. R.
Published: May 2007

The textural properties of Cheddar cheese made from ultrafiltered milk were assessed. Cheddar cheeses were prepared from 1.5‐ and 2.0‐fold concentrated milk and ripened for three months. Textural characteristics of the UF cheeses were compared to control and commercial Cheddar cheeses by sensory and instrumental measures.

The texture of cheese made from UF milk differed from the control commercial Cheddar cheeses. According to the trained sensory panel, the UF cheeses were harder and more rubbery, crumbly, chewy and grainy than the control and commercial Cheddar cheeses (P <0.01). The texture profile analysis (TPA), conducted using the Instron, did not correspond to the sensory measurements nor was it successful in discriminating among the cheese samples. Lack of agreement between the sensory and instrumental tests was attributed to differences in the testing conditions and procedures of the two methods. Instrumental tests should be validated against sensory measures in order to be useful as measures of palatability.

Consumer preferences for the commercial, control and UF Cheddar cheeses were significantly different (P < 0.01), the UF cheeses being less preferred in terms of flavor, texture and overall acceptability.
FOLATE LOSSES IN BEEF LIVER DUE TO COOKING AND FROZEN STORAGE1
Authors: ARAMOUNI F. M. , GODBER J. S.
Published: May 2007

Raw, broiled and fried beef liver samples were stored at − 20°C in either vacuum or air‐saturated packages. At periods of 0, 30, 60 and 90 days the folates were extracted in a 2% ascorbate solution and analyzed by the Lactobacillus casei microbiological assay. The folate content of raw beef liver was higher than previously reported which could be partly due to the ascorbate level used and the precautions taken during the extraction procedure. Broiling was shown to cause a 41% loss in folate activity while frying caused a 50% loss. Further losses in vitamin activity occurred during frozen storage, especially in nonvacuum packages, but stabilized after 30 days.
QUALITY ATTRIBUTES OF D'ANJOU PEARS AFTER DIFFERENT WAX DRYING TEMPERATURES AND REFRIGERATED STORAGE
Authors: DRAKE S. R. , CAVALIERI R. , KUPFERMAN E.M.
Published: May 2007

Half‐cooling times for hot (60°C) and cold (0°C) dried waxed pears in boxes, were identical and equal to 17 h. Waxed hot dried pears required an additional 21 h to equilibrate to holding room temperature. Waxing of pears modified the ripening pattern dependent upon whether the waxed pears were hot or cold dried. Waxed hot and cold dried pears exhibited lower external, but higher internal concentrations of CO2 than nonwaxed fruit. After prolonged storage waxed cold dried pears required more time to develop the characteristic ripe yellow color and retained firmness longer than either waxed hot dried or non‐waxed pears. Waxed hot dried pears were slower to develop yellow color and retained firmness longer than nonwaxed pears. Pears waxed immediately after harvest or after 90 days of cold storage demonstrated increased ripening time compared to nonwaxed fruit.
EFFECT OF SELENIUM FERTILIZATION ON THE CONCENTRATION OF SELENIUM, OTHER MINERALS, AND ASCORBIC ACID IN POTATOES
Authors: MUNSHI CYRUS B. , MONDY NELL I.
Published: May 2007

The effect of selenium fertilization on the concentration of selenium, other minerals, and ascorbic acid of Katahdin potato tubers was studied during each of two years. Sodium selenite was banded to the soil at rates of 5.6 (2.5), 11.2 (5.0) and 16.2 (7.5) kg/ha (ppm of soil). The tuber selenium concentration was increased significantly (p<0.01) from 0.47 ppm to 0.93 ppm fresh weight. However, selenium levels in the soil greater than 5.0 ppm did not result in further increases in the selenium concentration of tubers. No significant effects due to selenium fertilization were observed for the concentration of other minerals and ascorbic acid. Similar trends were observed during both years of the study. In areas where the soil is low in selenium, addition of this element could prove useful in increasing the selenium content of potatoes, a very important vegetable in the American diet.
USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS
Authors: CONFORTI FRANK D. , JOHNSON JANET M.
Published: May 2007

The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content. A portion of each flour sample was chlorinated, and comparisons were made between viscoelastic properties and baking quality. The farinograph was used to link the data derived from the flour analysis with baking quality. The stability, mixing tolerance index (MTI) and peak time (PT) correlated significantly with baking performance and were also good predictors when testing quality of chlorinated flour. Chlorination increased the absorbency of the flour, which contributed to a firmer crumb and a stable baked product.
SOME EFFECTS OF SODIUM LACTATE ON SHELF‐LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED BEEF BOLOGNA
Authors: BREWER M. SUSAN , McKEITH FLOYD , MARTIN SCOTT E. , DALLMIER ANTHONY W. , WU S. Y.
Published: May 2007

Beef bologna, containing 0, 1, 2, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 2, 4, 6, 8, and 10 weeks. Color was assessed using L*, a*, b* measures, and fade (% reflectance 570 nm/650 nm). A trained sensory panel evaluated flavor and color intensity. Total aerobic plate counts (TPC), pH, and TBA values were determined. Addition of SL had no effect on initial pH. Pink color was correlated with a* values, fade, and TPC (r = 0.74, ‐0.70 and ‐0.54, respectively; p < 0.05). Salty‐flavor intensity was highest for bologna containing 3% SL and lowest in controls. Beefy flavor was inversely correlated with TPC (r = ‐0.45, p < 0.05). Sour‐flavor scores were inversely correlated with pH (r × ‐0.51) and directly with TPC (r = 0.33, p < 0.05). After 10 weeks TPC for control product was highest, while that for bologna containing 3% SL was lowest.
RELATIONSHIPS BETWEEN SOYBEAN COMPONENTS AND TOFU TEXTURE1
Authors: SCHAEFER M. J. , LOVE J.
Published: May 2007

Tofu was prepared from samples of Amsoy 71 and Vinton or Vinton 81 soybeans grown in different environments. Relationships between soybean, soymilk and tofu protein, lipid, phytic acid, calcium, copper and iron were examined. All components except lipid in soybeans were significantly correlated with the same component in soymilk, but only phytic acid, copper and iron were significantly correlated in soybeans and tofu (moist basis). When relationships were examined on a dry basis, soybean and tofu protein were significantly correlated (r = 0.93).

Soybean phytic acid was significantly correlated with tofu calcium (r = 0.90). Tofu calcium and hardness (r = 0.73) and springiness (r = 0.83). were significantly related, and tofu protein was significantly related to fracturability (r = 0.75).

The higher‐protein varieties (Vinton/Vinton 81) generally produced tofu that had a higher protein content and a firmer, more springy texture than that of the Amsoy 71 beans. Phytic acid may preferentially bind the calcium coagulant, altering the curd structure and the yield, composition and texture of the resulting tofu.
VITAMIN C AND β‐CAROTENE IN FRESH AND FROZEN GREEN BEANS AND BROCCOLI IN A SIMULATED SYSTEM
Authors: WU YING , PERRY AIKO K. , KLEIN BARBARA P.
Published: May 2007

The reduced ascorbic acid and β‐carotene contents of “retail market‐fresh” (RMF) and “fresh‐frozen” (FF) green beans and broccoli in a simulated handling system were determined. Changes in ascorbic acid content in the two vegetables during a retail market period and frozen storage followed different patterns. In green beans, ascorbic acid content decreased during refrigerated storage for up to 7 days, but in broccoli there was a significant increase. Blanching resulted in a loss of approximately 40% of the ascorbic acid in broccoli. Ascorbic acid content of FF green beans stored at‐20C for 16 weeks was approximately twice that in RMF green beans, but in FF broccoli stored under the same conditions it was only about half that of RMF broccoli. β‐carotene content of green beans and broccoli did not change during either the retail market simulation of frozen storage and did not differ from that of fresh.
POSTHARVEST CHANGES DURING STORAGE OF PACKAGED RADICCHIO1
Authors: PERKINS—VEAZIE P. M. , RUSSO V. M. , COLLINS J. K.
Published: May 2007

Radicchio (Cichorium intybus L., var. foliosum) heads were held at two temperatures in plastic dome lid boxes, 10 μm polyethylene produce bags, or 12. 7 μm EHC Clysar plastic shrink‐wrap bags to determine postharvest quality changes. Respiration rate of < 10mL CO2 kg‐1 h‐1 at 1C indicates that radicchio is a moderately respiring commodity. Radicchio held in plastic dome lid boxes lost > 7% fresh weight while those in polyethylene or EHC bags lost < 1% fresh weight during 1 week of storage at either 10C or 1C. Color changes in radicchio occurred primarily in the red portion of the leaf area. Heads faded and lost color saturation between 1 and 4 weeks of storage at 1C. These changes were concomitant with the browning of the leaves. At 10C, heads held in produce or EHC.
FUNCTIONALITY OF MILK PROTEINS AND CORN GERM PROTEIN FLOUR IN COMMINUTED MEAT PRODUCTS1
Authors: HUNG S. C. , ZAYAS J. F.
Published: May 2007

Effects of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) on quality characteristics of comminuted meat products were studied. Water holding capacity (WHC) was lowest and cooking loss was highest for the control formulation, whereas formulations extended with CGPF and milk proteins were higher in WHC and lower in cooking losses. Shear force and firmness increased as extenders were added, except WPC. All frankfurters with extenders were firmer than the control, except those extended with WPC. Hue angle was highest for samples with CGPF, while no differences were found in hue angle between control and milk proteins containing samples, except samples with WPC. Frankfurters with CGPF and SC add had a stronger atypical aroma than the control. Meaty aroma score was higher for the control than for the other products, except those with WPC. Meaty flavor score was higher for the control than for all other products. The product with CGPF added had a stronger atypical flavor than the control. Frankfurters containing extenders were not as juicy as the all‐meat control.
IMPACT OF IMMATURE FRUITS ON QUALITY OF PEACH PUREE1
Authors: GONZALEZ A. R. , MARX D. B. , ASELAGE J. M.
Published: May 2007

Peaches (Prunus persica L. Batsch) were sampled during the early harvest season to determine the percentage of immature fruits harvested in commercial orchards. The results indicated that the earlier the harvest, the higher the percentage of immature fruits (24%). Six days after the harvest season started, the percentage of immature fruits stabilized to 13%. Removal of immature fruits decreased acidity, increased soluble solid/acidity ratio but did not affect soluble solids content in peach puree. Color was improved by the removal of immature fruits in the cultivar (cv) Baby Gold 5, but no effect was noted in Allgold; puree of the cv Baby Gold 7 showed an improvement in color in 1989 but no effect in 1988.
POSTHARVEST QUALITY AND SENSORY ATTRIBUTES OF ‘BYRONGOLD’ AND ‘RUBYSWEET’ PLUMS1
Authors: MEREDITH F. I. , SENTER S. D. , FORBUS W. R. , ROBERTSON J. A. , OKIE W. R.
Published: May 2007

Fruit from two new cultivars of plums, ‘Byrongold’ and ‘Rubysweet’ were harvested at three maturities. Maturity one and two were ripened for three and six days at 20C and 85% relative humidity to determine fruit quality characteristics during storage. Plums were separated into three maturity categories by delayed light emission. Fruit size, weight, hue angle, flesh firmness, soluble solids and concentration of sugars, organic acids and sensory attributes were determined to evaluate stroage quality of the fruit. Significant differences were found between cultivars for sucrose, glucose, fructose and sorbitol. Sugar concentrations varied within the same cultivar by maturity and storage times. In general, acid levels decreased as plums ripened. Panelists preferred “Byrongold” ripened for three days for tartness and juiciness and “Byrongold” ripened for six days for sweetness. “Rubysweet” ripened for three days was preferred for sweetness, tartness and juiciness. Significant differences were found in peel bitterness between cultivars and days ripened. Unripened maturity 2 ‘Byrongold’ and unripenedd maturity 3 ‘Rubysweet’ had the highest peel bitterness. Hedonic scores showed ‘Rubysweet’.
COMPARISON OF QUALITY CHARACTERISTICS OF THREE NONMELTING CLINGSTONE PEACH SELECTIONS
Authors: ROBERTSON J.A. , MEREDITH F.I. , LYON B.G. , CHAPMAN G.W.
Published: May 2007

The effect of maturity and ripening on the quality characteristics of three nonmelting clingstone peach cultivars was compared. In general, size, weight, Minolta “a” values and SS/TA increased significantly with increased degree of maturity of fruit as harvested; whereas, firmness, hue angle, acidity and total pectins decreased significantly. Ripening for 7 days at 20C resulted in softening of L9‐A47–33 and Babygold 7 peaches but had no significant effect on the firmness of FLA 9–20C. Ripening appeared to have little effect on the chemical characteristics of all three cultivars except for water soluble pectin, which increased slightly. L9‐A47–33 peach selection was significantly more fruity, peachy, sweet, juicy and had a higher overall acceptance score than Babygold 7 or FLA 9–20C, indicating it might have potential for fresh market use.
ASCORBIC ACID CONTENT AND RETENTION IN LETTUCE1
Authors: ALBRECHT J.A.
Published: May 2007

With increased availability of salad bars and types of salad greens in grocery stores, consumption of salad greens has increased. The purpose of the study was to examine the ascorbic acid content of a number of lettuce cultivars initially after harvest and after refrigerated storage. Purchased lettuces also were analyzed for ascorbic acid content. Ascorbic acid content of locally grown lettuce cultivars ranged from 9–24 mg ascorbic acid/100 g. Although USDA Handbook 8–11 lists ascorbic acid content for a limited number of greens, the ascorbic acid values found in this study were greater than those reported. Ascorbic acid retentions of 40–74% were found for the lettuce cultivars stored for one week, whereas retentions of 8–68% were found for lettuce cultivars stored for two weeks. Ascorbic acid content for purchased lettuce cultivars ranged from 3–14 mg/100 g.
EXTENSION OF BITTER GOURD (MOMORDICA CHARANTIA L.) STORAGE LIFE THROUGH THE USE OF REDUCED TEMPERATURE AND POLYETHYLENE WRAPS
Authors: MOHAMMED MAJEED , WICKHAM LYNDA D.
Published: May 2007

Bitter gourd (Momordica charantia L.) fruits were stored individually wrapped in low density polyethylene (LDPE) film or unwrapped for up to 21 days at 5–7C, 20–22C and 28–30C, respectively. Assessment was done on several quality parameters including marketable quality. Storage offilm‐wrapped fruit at 5–7C resulted in extension of shelf‐life in excess of two weeks and delayed appearance of chilling injury symptoms. Additionally, film‐wrapped fruits stored at 5–7C were still marketable after 21 days, had lowest fresh weight losses, less softening, reduced incidence of postharvest rots and minimal changes in vitamin C content and pH. Storage of individually wrapped fruits at reduced temperatures therefore offers an effective method of prolonging the shelf‐life of bitter gourd.
FATTY ACID COMPOSITION OF DOCK‐FAT FROM LAMBS GRAZING ALFALFA, SAINFOIN, AND WHEATGRASS1
Authors: KARNEZOS T.P. , MATCHES A.G.
Published: May 2007

We investigated the effects of three forage species on fatty acid composition of lamb (Ovis aries L.) subcutaneous dock‐fat. For 93 days, lambs grazed replicated pastures of irrigated ‘Cimarron’ alfalfa (Medicago sativa L.), ‘Renumex’ sainfoin (Onobrychis viciifolia Scop.), or ‘Luna’ pubescent wheatgrass [Thinopyron intermedium subsp. barbulatum (Schur) Barkw. and D.R. Dewey]. Dock‐fat from lambs grazing sainfoin and alfalfa were similar (P>.01) in fatty acid composition, but differed (P<.01) in the molar concentrations of heptadecanoic (C17:0) and nonadecanoic (C19:0) acids from lambs grazing wheatgrass. Levels of tetradecanoic (C14:0) and pentadecanoic (C15:0) acids were lower (P<0.10) in lambs grazing sainfoin than lambs grazing wheatgrass. No difference (P>.10) in the level of saturated (48.4%) or unsaturated (51.6%) fatty acids was found among lambs from the forages. Octadecanoic acid (C18:0) constituted 49% of the saturated fatty acid composition. Health concerns may arise from the remaining (25% of total fatty acids) potentially harmful saturated fatty acids.
A COMPARISON OF FRUIT OF HIGHBUSH AND RABBITEYE BLUEBERRY CULTIVARS1
Authors: MAKUS DONALD J. , MORRIS JUSTIN R.
Published: May 2007

In 1986, 1988 and 1989, fruit from highbush blueberry (Vaccinium corymbosum L., cvs Collins, Bluecrop, and Herbert) and rabbiteye blueberry (V. ashei Reade, cvs Climax, Tifblue, and Menditoo) grown at the same location were compared for size, raw product quality, storage, and sensory attributes. Compared with rabbiteye blueberry fruit, fruit of highbush cvs were generally larger in size, volume, and surface area and higher in titratable acidity, higher Hunter color attributes of ‘L’, ‘a’, ‘b’, and chroma, protein, P, Ca, Mg, Mn, Fe, Cu, B (dry wt. basis), and higher in decay and water loss after 3 weeks storage at 7 C. Rabbiteye fruit, compared with highbush fruit, were generally higher in pulp pH, percent soluble solids, percent dry matter, seed weight per fruit, weight per seed, fruit height/width ratio, periderm dry weight per fruit, periderm wt. per surface area (in mg/cm2), sugar:acid ratio, firmness (as shear), and in sensory seediness. Fruit soluble solids, dry matter, hue, titratable acidity, pulp pH, and firmness of both species were influenced by weather (years).
GROWTH OF FUNGAL CONTAMINATION IN FERMENTED MILK CONTAINING BIFIDOBACTERIA AND Lactobacillus addophttus
Authors: MEDINA L.M. , JORDANO R.
Published: May 2007

The isolation, enumeration and identification of yeasts and molds were carried out in fifty samples of commercial fermented milk containing bifidobacteria and Lactobacillus acidophilus. The determinations were made at 2, 10, 17, 24, 28, 31, 36, 42, 51 and 84 days of refrigerated storage (7C). Fungal contamination was observed in 94% of the samples. The presence of yeasts was verified in all cases whilst the appearance of filamentous molds was occasional. In all the cases where fungal contamination was established, there was a steady presence of Candida krusei, which proved to be the only yeast identified. The filamentous molds detected were identified as Geotrichum candidum. The level of contamination by yeasts underwent a clear progression during the whole storage period and this evolution was related to the acidity level. The contamination is attributable to hygiene deficiencies during packaging.
CONTROLLED HEAT PROCESSING OF JEWEL SWEET POTATOES FOR PUREE PRODUCTION1
Authors: WALTER WILLIAM M. , SCHWARTZ STEVEN J.
Published: May 2007

‘Jewel’ sweet‐potato slices 0.5 cm thick were precooked at 100, 125 and 150C for varying periods of time, finish‐cooked for 15 min at 150C, and pureed. Selected chemical and physical properties of the purees were compared to a puree prepared from conventionally baked sweet potatoes (1.25 h at 195C). Purees from the controlled heat process were also compared to the baked puree by a sensory panel. Of all the treatments, puree from the 100C, 6‐min precook treatment was the most silimar to puree from baked sweet potatoes with respect to chemical and physical characteristics. The sensory panel found the two purees to be different, but were equally divided when asked to express a preference. Subsequent analysis showed that the starch of the baked control had been more completely hydrolyzed than the starch of the other treatments. This was reflected by higher maltose, lower starch content and by decreased starch molecular size and viscosity of the control compared with the other treatments.
QUALITY CHARACTERISTICS OF MEAT BATTERS AND FRANKFURTERS CONTAINING WHEAT GERM PROTEIN FLOUR1
Authors: GNANASAMBANDAM RAVIN , ZAYAS J. F.
Published: May 2007

Frankfurters were extended with wheat germ protein flour (WGPF) at 3.5, 5.0. and 7.0%. Water added during formulation was increased by 2% for every 1% of WGPF added. Batters containing WGPF had higher pH and adhesiveness values. Viscosities of the batters were not affected by addition of WGPF. Batters containing WGPF had lower cooking losses, and lower percent water and fat separated. Positive effects, such as lower cooking losses, higher processing yields and lower percent fat, were not consistent at levels of WGPF beyond 3.5%, probably because of higher levels of added water. Total yields of the samples containing WGPF were higher than those of control samples. No differences were observed in protein and amino acid contents of samples. Lower fat content was found in samples extended with 7.0% WGPF. Frankfurters containing WGPF had lower shear force and firmness values. Differences in color of frankfurters were also observed.
RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH‐FROZEN SWEET CORN
Authors: AZANZA F. , JUVIK J. A. , KLEIN B. P.
Published: May 2007

Knowledge of relationships between kernel composition and sensory attributes of sweet corn could be helpful in selection of corn genotypes for the food industry. Frozen samples of four shrunken2 sweet corn inbred lines and two commercial hybrids were assayed for dimethyl sulfide (DMS), phytoglycogen and sugar concentrations. Sensory evaluation of the same samples by a trained descriptive panel was conducted to determine intensity of attributes of the three main components of sweet corn quality (aroma, flavor and texture). The relationships between sensory attributes, overall liking and kernel characteristics were determined. Sweetness was strongly correlated with sweet corn flavor, total sugars and sucrose. Grassy flavor and aroma were logarithmically correlated with DMS. Volatiles present in the inbred lines, but not in the commercial samples, could also contribute to the grassy flavor. Sweetness, starchy flavor, crispness and tenderness were the key sensory attributes correlated with overall liking. Selection for tender genotypes with high sugar concentration would increase the eating quality of the product.
COMPARISON OF INVERTASE AND PECTINESTERASE INACTIVATION IN PROCESSED TOMATO PULP1
Authors: BARTLEY D. A. , NIELSEN S. S. , NELSON P. E.
Published: May 2007

The heat stability of pectinesterase (PE) and invertase in tomato pulp was investigated to examine the feasibility of using invertase inactivation to predict pectinesterase inactivation. Both invertase and PE were inactivated at 80C in macerated tomato pulp. Between temperatures of 65C to 75C invertase was less heat stable than PE. Results indicate that when temperatures above 80C are reached, almost instantaneously, it would be feasible to use invertase activity as measured by sucrose level to predict PE activity.