bluuebunny/crossref_metadata_2025 huggingface dataset:
Fluid Content and Tenderness of Three Muscles of Beef Cooked to Three Internal Temperatures
Authors: SANDERSOX MABEL , VAIL GLADYS E.
Published: August 2006

The semimembranosus, semitendinosus, and the longissimus dorsi muscles were excised from a Good‐grade, and the longissimus dorsi from a Choicegrade, beef carcass, both of known history. Each muscle provided four roasts and samples adjacent to each roast for determination of total moisture in the raw meat and for tube‐cooking. The meat was oven‐cooked and tube‐cooked to internal temperatures of 140, 158, and 176°F (rare, medium, and well‐done).

When the data were analyzed statistically, no difference in the distribution of fluid in longissimus dorsi was shown between Choice grade and Good grade, nor was there a demonstrable difference between left and right sides in the muscles tested.

Total moisture content averaged 69.7, 64.7, and 60.3%, respectively, for 140, 158, and 176°F internal meat temperature, and mean press fluid as determined by the one‐minute method, was respectively 54.0, 45.2, and 36.4%.

Bound water (not released by pressing but removed by vacuum oven drying) varied little when. related to dry matter in the meat at each stage of cooking: 21–22 g for each 30 g of dry matter at 140, 158, and 176°F. Total fluid content (press fluid plus hound water) was respectively 76.0, 70.5, and 64.1%.
Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteinsab
Authors: HEGARTY G. R. , BRATZLER L. J. , PEARSON A. M.
Published: August 2006

The emulsifying capacity curves for actin, myosin, actomyosin, and sarcoplasmic proteins were determined under various conditions. The proteins were ranked from greatest emulsifying capacity to least as follows: actin in the absence of salt, myosin, actomyosin, sarcoplasmic proteins (water extracted), and actin in 0.3M salt.

Myosin and actomyosin produced emulsions with superior stability; however, at the pH of normal fresh meat (5.6–5.8), the sarcoplasmic fraction produced the most stable emulsions. Actin produced very stable emulsions under all conditions. The amount of protein utilized in the formation of an interface appeared to be related to the stability of au emulsion. NPN compounds were found to have no role in emulsion formation.
Protein Solubility as Influenced by Physiological Conditions in the Musclea,b,c
Authors: SAYRE R. N. , BRISKEY E. J.
Published: August 2006

The solubilities of sarcoplasmic and myofibrillar proteins were determined at the time of slaughter, onset of rigor mortis, completion of rigor mortis and 24 hr after death in muscles exhibiting a wide range of physiological conditions during the post‐mortem period. Muscle protein solubility was grossly altered by the conditions of both temperature and pH which existed at the onset of rigor mortis or during the first few hours after death. Sarcoplasmic protein solubility at 24 hr was decreased to 55% of that found at 0 hr in muscle groups exhibiting high temperature and low pH at the onset of rigor mortis. Conversely, only a 17% reduction of sarcoplasmic protein solubility was noted in groups with high pH at onset. Myofibrillar protein solubility ranged from no reduction during the first 24 hr after death when pH remained high at onset to 75% reduction in muscle with low pH and high temperature at the onset of rigor mortis. The 24‐hr pH of the muscle appeared to have only a minor influence on protein solubility. Muscle protein solubility appeared to be one of the major factors affecting the juice‐retaining properties of muscle.
Variability of Taste Perceptiona
Authors: PERYAM DAVID R.
Published: August 2006

High inter‐personal variability has been noted in the taste qualities people report for solutions of sodium benzoate. This study sought to determine whether such variability occurs with other substances and to assess the role of learning in development of the response. 24 S's replicated ratings of the intensity of sweet, salt, sour, and bitter in solutions representing 3 concentrations each of 4 familiar and 4 unfamiliar substances. Significant interpersonal variability was found for all substances. It' was lower for the familiar substances (sucrose, salt, citric acid, and caffein) than for the unfamiliar ones (sodium benzoate, monosodium glutamate, potassium chloride, ammonium chloride, and a “model” solution). Thus, learning appears to be important.
The Role of Free and Bound Water in Irradiation Preservation: Free Radical Damage as a Function of the Physical State of Watera
Authors: WEDEMEYER GARY , DOLLAR ALEXANDER M.
Published: August 2006

English sole fillets previously equilibrated with aqueous 0.1% cysteine were dehydrated by three methods to moisture levels ranging from 2 to 72%. Model systems using cellulose to replace the fish tissue were also used. The samples were irradiated at 1 Mrad in an air, nitrogen, or oxygen atmosphere. The destruction of −SH groups was measured and related to the amount and physical state of the tissue water. As free water was removed, destruction steadily increased, reaching a maximum at about 20% moisture. Destruction decreased markedly at moisture levels below 10%, and calorimetric measurements confirmed that 10% moisture was about the level of bound water in this species. These data suggest that dehydration favors the reaction of solute molecules with free radicals formed in the free water of muscle cells. At moisture levels greater than about 20%, simple free radical recombination is more likely than reaction with solute molecules, while below 20% moisture the reverse is true. The calculated α values support this conclusion, as do the results from model systems using cellulose.
Autoxidation of Turkey Lipidsa
Authors: MARION W. W. , FORSYTHE R. H.
Published: August 2006

Autoxidation of lipids in raw, ground turkey tissues was studied with the 2‐thiobarbituric acid (TBA) method. Samples prepared immediately post‐mortem and held at 4°C for approximately one week showed significant differences between the rates of autoxidation for certain of these tissues, notably red and white muscle. Failure to detect other differences, as between skin and white muscle, reflects variation in both lipid and fatty acid composition. A significant delay of autoxidation was achieved by the addition of 1% egg albumen solids (w/w), 0.04% butylated hyldroxyanisole, or 0.35% phosphates to the ground tissue; 1% gelatin exhibited no beneficial effect. Possible mechanisms by which these materials delay oxidative changes are discussed.
Physicochemical Changes in Some Frozen Foods
Authors: van den BERG L.
Published: August 2006

The pH of peas and of poultry meat frozen pre‐ and post‐rigor was measured during frozen storage at −10°C for up to 6 months. In peas it decreased sharply from 6.7 to as low as 6.0 during the first 3 days of storage, increased to 7.0 during the next 2‐3 weeks, decreased to 6.4 in another 3 weeks, and remained there with only small fluctuations during the rest of the storage time. Breast and leg meat of poultry resembled each other in pH changes after freezing: increases and decreases of about 0.2–0.3 unit occurred in all samples at about the same time. Meat frozen pre‐rigor differed from meat frozen post‐rigor, however, the latter increasing 0.2–0.3 pH unit during freezing, and the former changing little or decreasing slightly under these conditions. Differences in pH between samples at a given time were related to differences in initial pH.

Studies with salt solutions as similar as possible in composition to the foods tested, and with gelatin solutions, showed that pH changes in frozen foods were caused mainly by increasing concentration of food components, including proteins, in the unfrozen phase, by precipitation of salts, by interaction of proteins with ionic substances, and by enzymatic activity (e.g. lactic acid formation) during frozen storage.
Progressive Changes in Starch Gel Electrophoretic Patterns of Chicken Muscle Proteins During “Aging” Post‐Mortema
Authors: NEELIN J. M. , ROSE DYSON
Published: August 2006

Proteins extracted from chicken muscle during post‐mortem aging in the cold were examined by starch gel electrophoresis. Myofibrillar proteins, extracted and analyzed in concentrated urea, revealed no detectable, consistent change during the two‐day aging period. Myogen proteins, extracted by vigorous homogenization in dilute buffer, also remained unchanged in white muscles, but an additional electropboretic component, possibly derived from myglobin, slowly appeared in red muscle extracts; the delay in its development suggests a secondary relation with tenderizing processes. Important constituents of myogen were lacking in “sacroplasmic” proteins extracted from breast muscle, pre‐rigor or in‐rigor, with gentle homogenization in 0.44M sucrose solution. Such “sarcoplasmic” preparations could not be obtained effectively by the same method from red muscle with higher content of stroma. Some of the myogen components absent from “sarcoplasm” gradually reappeared as tenderization proceeded; the time required to achieve rigor and to complete tenderization varied with the bird, but the observed changes were consistent. Yields of total and protein nitrogen from fresh, rigor, and aged breast musele were in agreement with the electrophoretic data.

It is suggested that the additional components obtained in “sarcoplasm” of tenderized muscle reflect soluble proteins escaping into the extract because of the breakdown of intracellular barriers or subcellular particles. These components may include enzymes instrumental in initiating changes of the myofibril, ultimately evident in tenderization.
After‐Cooking Discoloration of Potatoes Role of the Organic Acids
Authors: HEISLER E. G. , SICILIANO JAMES , WOODWARD C. F. , PORTER W. L.
Published: August 2006

Stem‐ and bud‐end tissue from 41 samples of potatoes representing various degrees of after‐cooking discoloration were analyzed for organic acids content. The individual acids determined were glutamic, aspartic, pyroglutamic, malic, citric, orthophosphoric, oxalic, and one unidentified acid. The stem‐end tissue contained a lower concentration of all the acids except the unidentified one. The difference between the stem‐ and bud‐end was very large in some cases, notably for malic acid and citric acid.

Examination of the data indicated a strong tendency for degree of blackening to be associated with low organic acid content. A statistical analysis of the data showed highly significant correlation of low citric acid, orthophosphoric acid, and oxalic acid content with blackening. Citric acid exhibited the highest degree of correlation, having an r value of 0.768.

The significant correlation between low citric acid content and after‐cooking blackening was maintained in all but one case when subgroups of the samples were formed according to variety, crop year, and location grown. Of the three varieties studied statistically, Ontario and Katahdin showed correlation, whereas Kennebec did not.

The interrelationships of iron, citric acid, and potassium contents were studied. Since there is always a large excess of citric acid over iron, it must be assumed that something prevents the citric acid from chelating the iron in blackening potatoes. The data indicate that potassium may be the main constituent playing this role. In the final analysis, the primary factor in the blackening phenomenon is probably the amount of free organic acid present.
Some Volatile Constituents of Passion Fruit Wine
Authors: MULLER CARLOS J. , KEPNER RICHARD E. , WEBB A. DINSMOOR
Published: August 2006

A dry table wine prepared from Passiflora edulis var. flavicarpa was found to contain the following volatile substances: methyl alcohol, ethyl alcohol, isobutyl alcohol, isobutyl alcohol, active amyl alcohol, n‐hexyl alcohol, 2‐phenethyl alcohol, acetaldehyde, diethyl acetal, 2‐butanone, 2,3‐butanedione, ethyl acetate, ethyl isovalerate, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl caprate, ethyl laurate, isobutyl isobutyrate and isoamyl acetate. Probably present are: n‐butanol, ethyl isobutyrate, and n‐hexyl caproate. Gas chromatographic retention times are given for a number of unidentified components of the passion fruit wine volatiles. The compounds responsible, for the typical passion fruit wine aroma remain unidentified.
Some Protein Changes During Post‐Mortem Tenderization in Poultry Meat
Authors: KHAN A. W. , van den BERG L.
Published: August 2006

In both breast and leg muscle from 6‐, 9‐, and 12‐month‐old chickens, held for aging at 0°C, the buffer‐extractable nitrogen rapidly decreased after death during the onset of rigor and gradually increased to a maximum value during post‐rigor aging. Changes in extractable nitrogen occurred mainly as a result of changes in the solubility of myofibrillar proteins. Changes in sarcoplasmic and stroma protein fractions were small. In the nonprotein‐nitrogen fraction, some of the amino‐acid‐containing polymers were removed during the onset of rigor mortis as a result of their interaction or aggregation with proteins. During the post‐rigor tenderization period, amino acids and peptide increased in meat as a result of proteolysis. Different rates of post‐mortem tenderization in breast and leg muscle appear to be related to the differences in stroma protein content of muscle. Proteolysis seems to weaken or break the bonds which bind myofibrils to the matrix of the muscle and causes protein changes that are responsible for post‐rigor tenderization.
The Activity of Partially Purified Bovine Catheptic Enzymes on Various Natural and Synthetic Substratesa
Authors: BODWELL C. E. , PEARSON A. M.
Published: August 2006

A partially purified fraction of bovine muscle cathepsins prepared from a crude extract by precipitation with ammonium sulfate between 45 and 55% saturation was assayed for activity on 18 peptides and other synthetic substrates, and on preparations of four natural substrates isolated from beef. Three of the synthetic substrates were partially hydrolyzed by the enzyme preparation. The hydrolysis of carbobenzoxy‐L‐glutamyl‐L‐tyrosine indicated endopeptidase activity. Dipeptidase and/or endopeptidase activity was evidenced by the hydrolysis of glycyl‐L‐tyrosine and L‐leucyl‐L‐tyrosine. When using either of these two peptides as the substrate, a chromatographically distinct compound was detected which was absent in the enzyme and substrate blanks.

The fraction had no detectable enzymatic action on crude preparations of actin, myosin, and actomyosin. Commercially purified serum albumin was hydrolyzed, but at a much slower rate than denatured hemoglobin, which has been widely used for assaying catheptic activity. Sarcoplasmic proteins indigenous to the crude extract appeared to be readily hydrolyzed by the cathepsins.
Anthocyanins. VI. Chelation Studies on Anthocyanins and Other Related Compoundsa
Authors: SOMAATMADJA DARDJO , POWERS JOHN J. , HAMDY MOSTAFA K.
Published: August 2006

The metal‐complexing properties of malvidin‐3‐monoglucoside, petunidin‐3‐monoglucoside, and 3′‐methoxy‐apigeninidin‐chloride‐4′‐methyl‐ether were studied polarographically and spectrophotometrically to complement bacteriological findings previously made. The molar ratios at which malvidin‐3‐ monoglucoside combined with cupric ions depended on the pH of the supporting electrolyte solutions. The molar ratio of cupric ion to malvidin‐3‐monoglucoside was 2:1 at pH 3.9; the molar ratios were 1:2 at pH 3.5 and 4.5, but these ratios were 1:1 at pH 5.0 and 6.0.

The absorption peaks of malvidin‐3‐monoglucoside were shifted to shorter wavelengths in the visible range but to longer wavelengths in the UV range upon addition of various concentrations of cupric ions. The absorption peaks of petunidin‐3‐monoglucoside were shifted to shorter wavelength in both the UV and the visible light ranges upon addition of various concentrations of cupric ions. The infrared absorbancies of 3′‐metboxy‐apigeninidin‐chloride‐4′‐methyl‐ether at 11 to 14.5 μ disappeared upon the addition of Ca and Mg ions.
The Prediction of Perceptibility of Luminous‐Transmittance and Dominant Wave‐Length Differences Among Red Wines by Spectrophotometric Measurements
Authors: BERG H. W. , OUGH C. S. , CHICHESTER C. O.
Published: August 2006

A method of prediction of perceptibility of luminous‐transmittance and dominant wave‐length differences by spectrophotometric measurements is given for a small area of the color continuum with a specific product. Graphs are presented from which the dominant wave‐length or luminous‐transmittance differences necessary for discrimination are read directly, at various probability levels of success, for any dominant wave length or transmittance over the range of red wines.
Applications of the Modified Triangle Test in Sensory Difference Trialsa
Authors: BRADLEY RALPH A.
Published: August 2006

Experimenters involved with sensory difference tests have long used the triangle test as a basic procedure. In some circumstances, they have augmented the basic triangle test through obtaining “degree‐of‐difference” scores between the supposed odd sample and the pair of like samples. A companion paper gives a method of formally utilizing these scores in the analysis of these modified triangle tests when a computer is available. This paper summarizes the method and gives the results of applications of the modified triangle test to experimental data.
Effect of Coring Methods on Shear Values Determined by Warner‐Bratzler Sheara
Authors: HOSTETLER ROBERT L. , RITCHEY S. J.
Published: August 2006

Shear‐force values were determined with the Warner‐Bratzler shear machine on cores obtained by two methods from steaks from longissimus dorsi (LD) and biceps femoris (BF) muscles cooked to 61 and 80°C. One‐half‐inch cores were cut either parallel with the muscle fibers or perpendicular to the cut surface of the steak without regard to orientation of the fibers. The LD and BF muscles did not react in the same manner to changes in coring method. Method of coring made a large difference in shear values in LD at 80°C. With one exception shear values of paired steaks from the same muscle with cores cut parallel were more closely related than shear values of cores from within the same steak cut differently.
The Hydrogen Ion Titration Curves of Native, Heat‐Coagulated and Frozen‐Stored Myofibrils of Cod and Beef
Authors: CONNELL J. J. , HOWGATE P. F.
Published: August 2006

Between pH 2 and pH 10.5 the titration curve of washed native cod myofibrils can he accounted for solely on the basis of the probable dissociation constants of the carboxyl, histidyl, lysyl, and tyrosyl groups of the constituent proteins. On heat coagulation of washed cod myofibrils, a slight shift in the titration curve toward more alkaline pH's occurs, particularly between pH 4.5 and 7.0, but no evidence was obtained for experimentally significant changes in the numbers of titratable acid or basic groups. The titration curves of cod myofibrils prepared from fish stored at −14° for periods from 1 week up to 2 yr are very similar, and no evidence was obtained for loss of titratable acid or basic groups during frozen storage. The changes that occur in the titration curve of beef myofibrils on heat coagulation are similar to those occurring in the titration curve of cod myofibrils.
Volatile Esters of Bartlett Pear. IV. Esters of Trans:2‐cis:4‐decadienoic Acida
Authors: JENNINGS W. G. , CREVELING R. K. , HEINZ D. E.
Published: August 2006

Ethyl trans:2‐cis:4‐decadienoate was identified as a flavor component of Bartlett pear. The acid moiety was synthesized and found to be identical with that isolated from Bartlett pear. Quantities of this acid sufficient for sensory evaluations have been isolated from the seed oil of Sapium sebiferum. This latter source has been used to synthesize a series of esters whose odors are remarkably pear‐like.
Effect of Para‐chlorophenoxyacetic Acid (PCPA) Spray on Composition and Residue in Boysenberries
Authors: LUH B. S. , GUTNICK D. L. , BRINGHURST R. S.
Published: August 2006

The effect of para‐chlorophenoxyacetic acid (PCPA) spray on the chemical composition of boysenberries was investigated. A 100‐ppm spray of PCPA 46 days before harvest produced berries 10‐15% larger and heavier than the control sample. Total yield was 9% higher for the sprayed sample than for the control. The acids, soluble solids, and ascorbic acid contents of the berries varied somewhat with date of harvest and ripeness level. A gas‐liquid chromatographic method was used to determine PCPA as a C14‐labeled methyl ester on a column made of 20% Dow 11 high‐vacuum silicone grease on Chromosorb. The method can detect .05 ppm PCPA in a 100‐g sample. Boysenberry plants sprayed once, 46 days before harvest, showed a residue of 0.09 ppm in the berries, whereas those sprayed twice, at 46 and 33 days before harvest, showed a residue of 0.26 ppm.
A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats
Authors: CARPENTER J. A. , SAFFLE R. L.
Published: August 2006

A simple method was developed for estimating the emulsifying capacity of protein extracts. Several variables influenced the amount of oil that could be emulsified by 1 mg of soluble protein. The amount of soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil initially added, each influenced the emulsifying capacity of the soluble protein. The rate of addition of oil did not affect the amount of oil emulsified. Any differences in the effect of rate of addition of oil could be attributed to a temperature difference. Photomicrographs were made of emulsions showing the protein‐oil relationship at increasing amounts of oil before and after emulsion breakdown. A method for predicting the stability of emulsions was used to verify the method developed.
Source of Aromatic Compounds in Maple Sirup Flavora
Authors: UNDERWOOD J. C. , FILIPIC V. J.
Published: August 2006

A sugar‐free maple flavor concentrate made by extracting maple sirup with chloroform has been found to contain vanillin, syringaldehyde, and dihydroconiferyl alcohol, aromatic compounds related to lignin. When a chloroform extract of the sap of the maple tree is subjected to alkaline hydrolysis and nitrobenzene oxidation, the amounts of vanillin and syringaldehyde increase. The amount of dihydroconiferyl alcohol in this sap extract increases upon alkaline hydrolysis and then decreases upon subsequent nitrobenzene oxidation. Nitrobenzene oxidation of lignin‐like material in the sap yields vanillin as the chief reaction product.
Effect of Irradiation and Pre‐Irradiation Treatments on Beef Muscle Proteins
Authors: ANGLEMIER A. F. , EL‐BADAWI A. A. , CAIN R. F.
Published: August 2006

Changes in texture resulting from soaking beef steaks in an equal weight of distilled water for 72 hrs at 38°F, heating to an internal temperature of 160°F, and irradiating to a level of 4.5 Mrads are not due to the loss of the acidic and basic groups of the muscle proteins. The pH‐hydration curves of the soaked samples indicate that soaking causes a shift of the isoelectric region of the meat to a pH higher than that of the control samples. Severe precipitation of the meat proteins occurs when the soaked meat is cooked, resulting in a firmer texture than that possessed by the cooked unsoaked meat. The shift in the pH‐WHC curve of the meat by soaking appears to be caused by diminution of the muscle anions and/or partial denaturation of some of the muscle proteins. Thermal inactivation of the enzymes also tends to increase the firmness of meat, by causing a tightening of the meat structure, whereas irradiation‐sterilization may exert only a slight tightening of muscle structure, by increasing the number of the relatively weak hydrogen or electrostatic bonds. When meat was heated and then irradiated, however, the effect of cooking was dominant. The electrophoretic data suggest that the reported fragmentary action of irradiation upon meat proteins may be on the fractions not extracted by the glycine‐NaOH buffer.
Clostridium perfringens in Bovine Liversa
Authors: CANADA JAMES C. , STRONG DOROTHY H.
Published: August 2006

Clostridium perfringens, type A, was found in 26% of bovine liver samples perchased from retail meat markets. Liver and bile samples from newly slaughtered cattle were also examined. The organism was found in 12% of the livers from newly slaughtered animals, and in no case in the bile.
Nutrient Content of Variety Meats. III. Fatty Acid Composition of Lipids of Certain Raw and Cooked Variety Meatsa
Authors: SIEDLER A. J. , SPRINGER DAWN , SLOVER H. T. , KIZLAITIS LILIA
Published: August 2006

The fatty acid distribution in the lipids from certain raw and cooked variety meats was determined with gas‐liquid chromatography. The method of cooking utilized moist heat (braising) in all cases. Fatty acid distribution was not significantly changed by cooking. Beef kidney, beef and pork liver, and beef heart fatty acids contained 25‐36% of polyunsaturated fatty acid:. Distributions of the major fatty acids (as percent of total fatty acid) were generally as follows. Beef kidney: palmitic acid, 17; stearic acid, 19; oleic acid, 21; linoleic acid, 19; and arachidonic acid, 14. Beef liver: palmitic acid, 13; stearic acid, 34; oleic acid, 14; linoleic acid, 11; arachidonic acid, 7; and docosahexaenoic acid (C22‐hexaene), 6. Pork liver: palmitic acid, 21; stearic acid, 26; oleic acid, 22; linoleic acid, 13; and arachidonic acid, 12. Beef heart: palmitic acid, 13; stearic acid, 17; oleic acid, 18; linoleic acid, 25; and arachidonic acid, 11. Beef tongue: palmitic acid, 28; stearic acid, 11; oleic acid, 44; linoleic acid, 4; and arachidonic acid, 2. These results indicate that certain of the variety meats may be excellent sources of polyunsaturated fatty, acids. Pork and beef liver differed significantly in docosahexaenoic acid and arachidonic acid content.
Carbonyls in Oxidizing Fat. VI. The Girard T Reagent in the Isolation and Determination of Micro Amounts of N‐Aliphatic Aldehydes and 2‐Alkanones
Authors: GADDIS A. M. , ELLIS REX , CURRIE G. T.
Published: August 2006

Complete reaction of the Girard T reagent with n‐alkanals, alk‐2‐enals, alk‐2,4‐dienals, and 2‐alkanones of carbon chain length up to C‐13 was obtained in anhydrous tertiary butyl alcohol. However, in practical applications in the presence of fat these reactions were greatly retarded and inhibited. Modification by the use of water in the reaction gave quantitative recovery of aldehyde homologous series from the fat. Quantitative or even uniform recovery of 2‐alkanones could not be obtained. Optimum reaction with the Girard T reagent was at room temperature, and refluxing tended to decrease yields. Girard T hydrazones were. converted quantitatively to 2,4‐dinitrophenylhydrizones. The method is useful for the determination of aldehydes generated in autoxidized fats.
Changes in Chicken Muscle Proteins During Aseptic Storage at Above‐Freezing Temperaturesa
Authors: KHAN A. W. , van den BERG L.
Published: August 2006

Analysis of chicken muscle proteins of 10‐week‐, 4‐month‐, and 8‐month‐old birds, stored under aseptic conditions at 0, 2, and 5°C, showed quantitative changes in the total extractable, myofibrillar, sarcoplasmic, and non‐protein‐nitrogen fractions during 7 weeks storage. Changes were small in the stroma‐protein fraction, actomyosin fraction, and the myosin‐adenosinetriphos‐phatase activity of the actomyosin fraction. The myosin fraction increased during storage except in breast muscle of 10‐week‐old birds. The sarcoplasmic‐protein fraction decreased in the leg muscle of 10‐week‐old birds and the breast muscle of 4‐ and 8‐month‐old birds, but not in the breast muscle of 10‐week‐old birds. The non‐protein‐nitrogen fraction and the amount of protein‐breakdown products increased in both breast and leg meat, irrespective of bird age. Proteolysis increased with storage time and temperature. The significance of proteolytic changes in quality deterioration is discussed, and the results are compared with those previously obtained for storage at below‐freezing temperatures.
Postharvest Metabolism of Green Peas (Pisum sativum) with Special. Reference to Glutamic Acid and Related Compounds
Authors: ERIKSSON C. , von SYDOW E.
Published: August 2006

An investigation was made of postharvest variations in the concentrations of glutamic acid, γ‐aminohutyric acid, and aspartic acid in green peas that were stored in pods, vined hut not damaged, and vined and damaged by mechanical pressure. Oxygen consumption and carbon dioxide production by damaged peas were determined, and the correlation of these values with γ‐aminobutyric acid production is discussed. C14‐labeled glutamic acid, glutamine, α‐ketoglutaric acid, and aspartic acid were added to the peas, and the distribution of radioactivity after a short time was analyzed. The approximate distribution of proteolytic activity, glutamic acid decarboxylase, and glutamic acid–oxalacetic acid transaminase was determined, and was correlated with the biochemical effect of damage.
Sensory Comparisons: The 2‐Stage Triangle Test with Sample Variabilitya
Authors: GRIDGEMAN N. T.
Published: August 2006

The first stage of this test is the attempt to identify the odd member of a coded AAB or ABB triad formed of samples of two materials, A and B, that are to be sensorily compared. The second stage is a ranking decision on the selected item with regard to the specific sensory quality or to preference. When the materials, and consequently the samples, are heterogeneous, the sameness of the duplicates cannot be guaranteed, and a sampling distribution must be postulated before valid inferences can be made. A probabilistic model of the test is constructed. Experimental data on tenderness of poultry meats are shown to fit this model.
Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamba
Authors: MACY ROBERT L. , NAUMANN H. D. , BAILEY MILTON E.
Published: August 2006

Quantitative analyses were made of water‐extractable amino nitrogen and carbohydrate constituents of beef, lamb, and pork before and after heating. In all three species, taurine, anserine‐carnosine, and alanine were present in relatively large quantities, and losses of these were large during heating. Other important amino acids degraded during heating were: glutamic acid, glycine, lysine, serine, cystine, methionine, leucine, isoleucine, and methyl histidine. Heating caused marked increases of phosphoethanolamine in samples from the three animal species studied. Ribose was the carbohydrate most labile to heating, and glucose was the most stable. The importance of these constituents as odor and/or flavor precursors of meat is discussed.
Evaluation of the Biuret and Dye‐Binding Methods for Protein Determination in Meats
Authors: TORTEN JUDITH , WHITAKER J. R.
Published: August 2006

The biuret method of protein estimation was compared with the Kjeldahl method. Highly significant positive correlations with Kjeldahl protein of 0.99, 0.99, 0.98, and 0.99 were obtained for ground beef, pork, chicken breast, and cod, respectively. The high correlations between the two methods and the small standard deviations for the biuret values point out the reliability and the accuracy of the biuret method. The same substances were analyzed by the Orange G dye‐binding method with highly significant positive correlations with Kjeldahl protein of 0.90, 0.80, 0.94, and 0.95 for ground beef, pork, chicken breast, and cod, respectively. However, the amount of dye bound per g protein varies with the protein content of the sample, and the precision is poor. Orange G dye binding has possibilities for use in analyzing meat proteins only if the preparations and procedures are carefully standardized and the protein content does not vary more than a few percent. With Amido Black 10B, the amount of dye bound was too strongly dependent upon sample size to justify further investigation of this dye for estimation of the protein content of comminuted meats.
Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,c
Authors: SAYRE R. N. , KIERNAT BARBARA , BRISKEY E. J.
Published: August 2006

pH and temperature in muscle during the onset of rigor mortis as well as gross morphology of muscle 24 hr post‐mortem were related to fluid losses and associated properties during refrigerated storage, cooking, and thawing. When rigor mortis onset occurred at pH values below 5.9 and temperature above 35°C, the longissimus dorsi muscle became pale and exudative. Evaporative cooking losses amounted to 40–45% of the sample weight and resulted in slow cooking rates and high shear‐force values. Conversely, when the onset of rigor mortis occurred while pH values remained above pH 6.0 the muscles were dark and firm, with superior juice‐retaining properties. Less than 20% of the sample weight was lost by evaporation during cooking, allowing the muscle temperature to rise at about twice the rate found for pale exudative muscle. Some muscles were found to be exudative and have low pH values (5.2) while retaining a dark red color. These muscles were found to have storage, cooking, and organoleptic properties similar to those found for pale exudative muscle. Storage of muscle samples at either 0°C or 6°C did not improve color, pH, juice retention or cooking characteristics. Gross morphology of muscle chilled 24 hr was associated more closely with thaw drip formation than with freezing or thawing conditions.
Meat Curing The Action of NaCl on Meat Electrolyte Binding
Authors: BERMAN MORRIS D. , SWIFT CLIFTON E.
Published: August 2006

Blended mixtures of meat and water containing different concentrations of NaCl were stored for 24 hr at 3°C and further stored for 1 hr at either 3 or 70°C. Then water, nitrogen, chloride, pH, sodium, potassium, calcium, magnesium, and zinc were determined in aqueous extracts obtained by centrifugation. The results show that little or no sodium, potassium, or chloride was bound at 3 and 70°C. At 3°C, the addition of NaCl resulted in an increase of free calcium, magnesium, and, to a lesser extent, zinc. On heating at 70°C, with no added NaCl, all of the magnesium was free, soluble calcium increased, and zinc decreased. At 70°C, on addition of NaCl, free calcium increased and zinc decreased. Zinc was the only electrolyte that was substantially and strongly associated or bound with soluble protein.
Rehydration of Freeze‐Dried Pork as Related to pH and Protein Denaturationa
Authors: SUDEN J. R. , PEARSON A. M. , DUGAN L. R.
Published: August 2006

In order to determine the influence of pH on percentage rehydration and the degree of protein denaturation caused by freeze dehydration, 70 freeze‐dried fillets taken from the longissimus dorsi muscle of three hogs were utilized. Percentage rehydration of the freeze‐dried fillets ranged from 48.5 to 92.4%, with a mean of 73.8%, and was not influenced significantly by either pH of the rehydrating solution or pH of the rehydrated meat under the conditions of this trial. Fat content had little effect on percentage rehydration. An increase in pH was noted during the dehydration process, but trapping of the acidic volatiles and adding them hack during rehydration restored the original pH. The qualitative amino acid composition of the rehydration solution was not influenced by pH. However, a change in ionic strength varied the qualitative amino acid composition. The sarcoplasmic protein fraction noticeably decreased in nitrogen content on freeze‐dehydration and rehydration, indicating that some denaturation was occurring.
Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortema
Authors: BORCHERT L. L. , BRISKEY E. J.
Published: August 2006

Liquid nitrogen (L‐N2) treatment over a wide range of immersion rates was studied to determine the effectiveness of this treatment in controlling the development of pale, soft, exudative muscle as well as improving other muscle properties. The L‐N2 treatment was extremely effective in preventing the development of pale, soft, exudative muscle regardless of whether subsequent equilibration was at ‐18 or 4°C. Most of the immersion periods lowered physiological conditions at the onset of rigor, and only the severe immersion rates showed evidence of thaw rigor.
Development of Microorganisms and Fluorescence on Poultry Dipped in Water Containing Irona
Authors: KRAFT A. A. , AYRES JOHN C.
Published: August 2006

Studies were undertaken to determine the effects of iron on the microbiological quality and fluorescence of poultry dipped in solutions containing different concentrations of the metal. When pseudomonads were grown in different broth media, fluorescent pigment production differed with bacterial species, amount of iron, and medium used. Growth was inhibited by the chelating agent, 8‐hydroxyquinoline; inhibition was reversed by addition of iron. When chicken was dipped in solutions containing 0, 0.1, 1, and 5 ppm iron, and stored 1 week at 5°C, fluorescence was greatest in broth inoculated with organisms from poultry treated with the two highest concentrations. Bacterial growth was also greatest on chicken in the presence of 1 ppm added iron.
Taste Interrelationships. V. Sucrose, Sodium Chloride, and Citric Acid in Lima Bean Puréea
Authors: PANGBORN ROSE MARIE , TRABUE IDA M.
Published: August 2006

A highly trained panel of nine judges determined the taste interactions of supra threshold concentrations of sucrose, sodium chloride, and citric acid in lima bean purée. The results were in good agreement with previous results with solutions of distilled water, in which: 1) sucrose and citric acid exhibited a mutual masking effect, and 2) sucrose and sodium chloride produced mutual masking except for low levels of sodium chloride (0.05 and 0.10%), which slightly enhanced the apparent sweetness of 0.4 and 0.8% sucrose. Sodium chloride generally depressed sourness, but citric acid significantly increased the saltiness of all levels of sodium chloride. The large amount of individual‐judge variation, especially in the acid‐salt comparisons, is discussed.
Extraction of Fibrillar and Sarcoplasmic Proteins of Turkey Musclea
Authors: SCHARPF L. G. , MARION W. W.
Published: August 2006

Protein extraction and fractionation was carried out on samples of breast and leg muscles of turkey males 11–32 weeks old. Nitrogen determinations were made on the total, extractable, coagulable, actomyosin, myosin, and sarcoplasmic protein fractions. These components respectively contained 4.27, 2.57, 1.96, 0.53, 0.09, and 1.36 g nitrogen per 100 g of muscle (wet weight). Nitrogen values were higher for light muscle than for dark muscle.

Muscle samples were taken from 21–36‐week‐old turkey males both before and after 48 hr at 5–10°C. Results showed a 4.9% decrease in total nitrogen and a 3.4% increase in non‐protein nitrogen.

Amounts of protein fractions were compared between birds of three age groups. Birds within the 25–32‐week‐old group gave highest values for all fractions estimated with the exception of total nitrogen. Turkeys ranging in age from 21–26 weeks gave the highest values for this component. Extractable, coagulable, and nonprotein values increased with increasing age; the 11‐week‐old turkeys gave the lowest values.
Determining the Activity of a Glucose Oxidase and Catalase Mixed Enzyme
Authors: PICKOVA J. , SVABENSKY O.
Published: August 2006

A polarographic method for determining the mixed enzyme glucose oxidase and catalase is presented. By appropriate adjustment of the parameters of the reaction the activity of the catalase can be determined under simultaneous elimination of the glucose oxidase, or simultaneous determination of the total activity of the mixed enzyme and the eatalase can he carried out. This makes possible a quick orientation about the contents of hydrogen peroxide and oxygen at arbitrarily chosen time intervals. Furthermore, the method enables one to determine the change of activity when a long‐term effect of a sufficient amount of oxygen takes place.
The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans
Authors: ROHAN TERENCE A.
Published: August 2006

The precursors of chocolate aroma were concentrated, in a fraction amounting to some 5% of the fermented shell‐free cocoa bean, by solvent extraction and dialysis. The concentrate, which was soluble in both methanol and water, comprised sugars, amino acids, and flavonoids, and produced chocolate aroma when heated. Examination of unfermented cocoa bean revealed significant differences in these components prior to fermentation.
Taste Interrelationships. VI. Sucrose, Sodium Chloride, and Citric Acid in Canned Tomato Juice
Authors: PANGBORN ROSE MARIE , CHRISP ROSALIND B.
Published: August 2006

Apparent sweetness, saltiness, and sourness in canned tomato juice was evaluated by trained judges categorized according to three levels of sensitivity. A method of paired‐comparison constant‐stimulus was used in which judges indicated the direction of the response as well as the magnitude of difference in taste intensity within each pair. The apparent sourness of citric acid was depressed by both sucrose and sodium chloride. The sweetness of sucrose was reduced by citric acid, but enhanced by low levels of sodium chloride. Although the saltiness of sodium chloride was reduced by sucrose, it was significantly enhanced by acid. In the latter combination of taste stimuli, variability between judges was exceptionally large. Frequency of reversal of direction of response between duplicate pairs was greater among judges of low than among judges of high sensitivity. The extent to which the results agree with previous relationships with aqueous media and lima bean purée is discussed.
Terpenes and Sesquiterpenes in Cold‐pressed Orange Oil
Authors: HUNTER G. L. K. , BROGDEN W. B.
Published: August 2006

As part of a study of the flavor constituents of orange oil, 13 terpenes and 11 sesquiterpene hydrocarbons were isolated and identified. The terpene hydrocarbons were identified as α‐thujene, α‐pinene, camphene, 2,4‐p‐mentbadiene, sabinene, myrcene, Δ‐3‐carene, α‐phellandrene, α‐terpinene, limonene, Δ‐3‐terpinene, p‐cymene, and terpinolene. The sesquiterpene hydrocarbons were identified as α‐copaene, α‐ylangene, β‐copaene, β‐elemene, caryophyllene, β‐ylangene, farnesene, α‐ and β‐humulene, valencene, and Δ‐cadinene.
Chemical and Physical Development of the Pineapple Fruit II. Carbohydrate and Acid Constituents
Authors: SINGLETON VERNON L. , GORTNER WILLIS A.
Published: August 2006

Developing pineapple fruit were analyzed at weekly intervals, two lots in 1958 and four lots in 1963. Both spring and summer harvests were included. Soluble solids, sucrose, reducing sugars, titrable acids, pH, citric acid, and alcohol‐insoluble solids in the flesh show consistent patterns of change during fruit development. The soluble solids and pH of the shell tissues also relate to fruit development, but differ from those in the flesh tissues. By contrast, malic acid and ascorbic acid appear to vary in association with short‐term weather conditions, not with stage of fruit development. The trends in carbohydrate and acid constituents of pineapple fruit suggest several discrete physiological stages: prematuration; maturation, beginning about seven weeks before normal ripeness; ripening, beginning two to three weeks before the half‐yellow stage of ripeness; and senescence.
Chemical and Physical Development of the Pineapple Fruit III. Nitrogenous and Enzyme Constituents
Authors: GORTNER WILLIS A. , SINGLETON VERNON L.
Published: August 2006

Nitrogenous constituents of developing pineapple fruit were determined at weekly intervals on two lots of fruit in 1958 and four lots in 1963. Some analyses on shell tissue were included. The fraction of nitrogen in the flesh of the fruit not precipitated by trichloroacetic acid or by heating fell during the prematuration period, then rose during the final weeks of development. By contrast, the concentration of heat‐soluble nitrogen in the shell fell throughout fruit development. Many of the constituent free amino acids in the juice also showed a minimum concentration during the middle of the developmental period, or maturation. The notable exception to the nitrogen trends was methionine, which was generally absent until onset of final ripening but present in considerable amounts thereafter. Protein concentration rose during the first weeks after cessation of flowering, then dropped somewhat during the remainder of fruit development. Little or no protease activity was found in the flesh of fruit shortly after flowering, but the enzyme then appeared abruptly and remained at a high level during fruit development, dropping only during the final period of ripening. Peroxidase activity was high in the young fruit and fell steadily throughout fruit development, reaching a minimum during ripening. At this time, the activity was only a third that of the fruit shortly after flowering. The trends in nitrogenous constituents reinforced the earlier suggestion of several discrete physiological stages in the development of the pineapple fruit.
Chemical and Physical Development of the Pineapple Fruit IV. Plant Pigment Constituents
Authors: GORTNER WILLIS A.
Published: August 2006

Pigments in the shell and flesh tissues of developing pineapple fruit were analyzed at weekly intervals on four different lots of fruit ripening in the spring and in the summer of 1963. Chlorophyll in the shell showed little change until final ripening began. It then disappeared during the final two weeks of development. Anthocyanin and chalcone compounds in the shell fell off steadily throughout fruit development. The carotenoid pigments in the shell showed a small downward trend during development, followed by a small rise during senescence of the fruit, after the chlorophyll had disappeared. In the flesh, however, the carotenoids showed quite marked changes. These pigments fell until about seven weeks before ripeness, then rose markedly during the final two‐week ripening period. The trends in plant pigments are consistent with suggestions from earlier studies on nitrogenous, carbohydrate, and acid constituents of the pineapple during development, indicating that there are several discrete physiological stages for the fruit.
Apple Leucoanthocyanins
Authors: ITO SABURO , JOSLYN M. A.
Published: August 2006

The leucoanthocyanins present in the peel and flesh of Gravenstein apple were extracted with methanol and fractionated. Five preparations were obtained from apple peel, and three from apple flesh. These were characterized on the basis of solubility, mobility on paper, astringency and nature of products yielded on heating with dilute and concentrated hydrochloric acid solutions. On mild acid hydrolysis both the peel and flesh leucoanthocyanins yielded catechin and epicatechin. On stronger acid hydrolysis these yielded cyanidin and pelargonidin. Absorption spectra were obtained in the visible, ultraviolet, and infrared regions. The major apple leucoanthocyanins were found to be highly polymerized and quite complex.
Quantitative Changes in Date Polyphenols and Their Relation to Browning
Authors: MAIER V. P. , METZLER D. M.
Published: August 2006

Simple polyphenols in dates decrease during growth, maturation, and storage, whereas soluble leucoanthocyanidin tannins increase during growth and are converted to insoluble leucoanthocyanidin tannins during maturation. Insoluble tannins increase during growth and maturation and decrease during storage. Various tests indicate that the insoluble tannins take part in a nonenzymic oxidative browning reaction in dates.
Sulfur Dioxide Inhibition of Anthocyanin Degradation by Phenolasea
Authors: GOODMAN L. P. , MARKAKIS P.
Published: August 2006

The degradation of cyanidin 3‐gentiobioside by mushroom phenolase in a model system containing catechol is inhibited by SO2. In a citrate phosphate buffer, pH 6.5, with 2.8 × 10−5M catechol and 3.3 mg commercial enzyme per 100 ml reaction mixture, 8 ppm of SO2 completely checked the anthocyanin degradation. In tart cherry juice, under similar conditions but with no catechol added, 30 ppm SO2 were required for a practically complete inhibition. At lower pH the inhibition is accomplished by smaller SO2 concentrations.