bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bovine collagen. I. Changes in collagen solubility with animal age
Authors: CARMICHAEL D. J. , LAWRIE R. A. 
Published: July 2010

Summary. The changes with animal age in the concentrations of five forms of collagen of differing solubility characteristics were followed in bovine l. dorsi, skin and tendon. Those forms which were extractable in neutral salt and dilute acid were found to increase swiftly during the gestation period and fall to low levels between birth and 1–2 years of age in the three tissues. After birth there was a rapid rise in the concentrations of the more insoluble forms of collagen and these greatly predominated by 1–2 years of age in each tissue. The relative time relations of the changes were compatible with a transformation of the easily extractable forms into the more insoluble ones with increasing age.In muscular tissue only, after about 2 years of age, there was some diminution in total collagen and also in the proportion of the latter which resisted extraction. Possible reasons were discussed.
Bovine collagen. II. Electrophoresis of collagen fractions
Authors: CARMICHAEL D. J. , LAWRIE R. A. 
Published: July 2010

Summary. Vertical starch gel electrophoresis was used to separate components of neutral salt soluble (NSS) and acid soluble (AS) collagens, and of eucollagens, from muscle, skin and tendon of bovines of different age. The relative proportions of the separated components were assessed spectrophotometrically.The electrophoretograms indicated that the greater difficulties of extraction which distinguish AS from NSS collagen reflect a greater measure of cross‐bonding between the α chains of the former.They also indicated that there was a marked increase in the proportion of components having intramolecular cross bonds, in both NSS and AS collagens and in the three tissues studied, between the 5th and 9th month of gestation. In older animals there were also indications of an enhanced degree of intermolecular cross bonding.Such changes help explain the increased toughness of the meat from older bovines despite a lower percentage of collagen.
The susceptibility to mould growth of white bread produced by different processes
Authors: COLLYER DOROTHY M. 
Published: July 2010

Summary. Bread produced by the Chorleywood Bread Process (CBP), which is a mechanical development process, had a mean mould‐free shelf life which was 14.5‐19 hr shorter than that of bread made by a 3‐hr bulk fermentation process, following natural inoculation by controlled exposure to a low mould‐spore concentration in the air. Assessing mould susceptibility by comparing the time taken for half the exposed surfaces to show some mould growth, four‐fifths or more of the deficiency in mould resistance of the GBP bread compared with the bulk‐fermented could be made good by adding at the dough‐mixing stage a fermented‐out brew which had been started with one part of sugar for every twenty‐eight parts of flour to be used in the dough.Correlation of mould resistance with the strengths of fermented‐out sugar brews indicated that the favourable effect was due to a fermentation product. Ethanol was found to be the substance responsible, products present in trace amounts evidently not playing any important part in the observed differences in rate of mould growth on CBP bread with and without added brews. the ethanol content of the bread accounted for most but not all of the mould resistance of bulk‐fermented bread compared with CBP bread. Equilibrium relative humidity, pH, and propionic acid and moisture contents did not vary enough from one kind of bread to another to affect relative mould‐free shelf life appreciably. Evidently, therefore, an unidentified mould inhibitor is present in the bulk‐fermented bread.The commercial significance of the findings is discussed.
On post‐mortem changes in the nucleotides of fresh‐water fish muscle
Authors: KUUSI TAINA , AALTO MAURI 
Published: July 2010

Summary. The post‐mortem changes in the nucleotides, and their relation to the phases of rigor and changes of quality in fish were investigated. the various compounds of the acid‐soluble fraction of the muscle were assayed on the basis of phosphorus content. Further, separate assays were made for adenylic radicals, changes in ultraviolet spectra and hypoxanthine; the latter was estimated as silver salt. At the same time, quality was evaluated in terms of odour, appearance and rigidity. the studies were mainly concerned with rainbow trout (Salmo irideus), although pike (Esox lucius) was also used in some experiments. the fish samples were kept at 4°C; the length of a complete storage period was 16 days.The total phosphorus of the acid‐soluble fraction displayed an increase which was initially rather steep. Labile phosphorus diminished, reaching a minimum in 25 hr and showing no change subsequently. A corresponding increase occurred in inorganic phosphorus during the same period. A drop in creatine phosphate occurred simultaneously with that of labile phosphorus. Some diminution was also noted in the adenylic radicals. A shift in the peaks of the ultraviolet spectra was noted after 12 hr, the maximum being shifted towards 250 mμ. No appreciable increase took place in hypoxanthine until after 7 days storage.
Spoilage of canned milk products by flavobacteria
Authors: EVERTON J. R. , BEAN P. G. , BASHFORD T. E. 
Published: July 2010

Summary. It is recognized that, arising from their clump‐forming characteristics, the flavobacteria are resistant to the disinfectants commonly used in canneries; these organisms are, therefore, frequently found as contaminants in cooling water and on wet post‐process can handling equipment. Hitherto, there has been no suggestion of flavobacteria being involved in the spoilage of canned foods, and laboratory studies confirmed their inability to develop in canned vegetables.It has now been demonstrated that there is a spoilage hazard from the flavobacteria for at least some varieties of milk‐based canned products. A somewhat prolonged delay occurs between infection and the manifestation of spoilage, and contaminated packs do not become blown.
In‐Can shelf life of tomato paste as affected by tomato variety and maturity
Authors: VAN DER MERWE H. B. , KNOCK G. G. 
Published: July 2010

Summary. An increase in de‐tinning activity, and hence a decrease in shelf life, has occurred in South African tomato paste during recent years.Corrosion rate is shown to be related to the variety of tomato used in the manufacture of paste and to its maturity.Of the changes in composition associated with these factors, total water‐insoluble solids appear to be particularly associated with variations in corrosion rate.
Ozone treatment of chilled beef
Authors: KAESS G. , WEIDEMANN J. F. 
Published: July 2010

Summary. The initial specific rate of ozone decomposition by muscle was 1.02 ± 0.23 m/hr, for tissue stored at 0.3°C and equilibrium relative humidities (EH) of 99.3, 98.5 or 98.0% in air with ozone concentrations between 0.15 and 38.3 mg/m3, or in air‐ozone mixtures containing 11% CO2. the value was not affected by the presence or absence on the muscle surface of meat spoilage bacteria, yeasts or moulds but considerably lower values were obtained for lean and high fat surface tissues (0.44 and 0.31, respectively).The slope α of the linear course of the logarithm of reaction velocity‐time curves was a power function α= ‐ 9.74 10‐4[O3]1.54 for ozone concentrations [O3] 5 mg/m3. the slope was not significantly different from zero when muscle of EH 98.5% was exposed to 0.7 mg/m3 ozone, but significant values were determined when muscle had an EH of 98.0, and also when tissue (EH 99.3%) was exposed to ozone concentrations > 0.7 mg/m3. Values of α determined for surface tissue and muscle tissue were not significantly different when the same treatment was applied.
The effect of storage prior to processing on the quality of canned herring
Authors: McLAY R. 
Published: July 2010

Summary. Herring were kept in ice for up to 10 days and then canned. Total carbonyls were determined as a measure of rancidity before and after canning. the carbonyl content increased with storage prior to canning but did not show a corresponding increase after canning.A taste panel could not distinguish between canned herring stored at various times in ice before canning.
Chemical and physical qualities
Authors: PEARSON D. 
Published: July 2010

One of the main purposes of quality control is the economical production of standardized products which show the minimum variation from one day to the next. In formulating products various factors have to be considered such as relevant legal and specification requirements, organoleptic acceptability and changes which take place during processing and storage. Raw materials, intermediates and the product are controlled between pre‐arranged limits by employing physical and chemical tests at appropriate stages.Foods such as flour and margarine have to be artificially fortified. the Food Standards Committee have accepted the necessity of adding approved compounds to some foods to improve colour and texture or to inhibit putrefaction. Although raw materials are checked for purity, contaminants may be picked up during the process unless constant vigilance is practised.
The effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness
Authors: DAVEY C. L. , GILBERT K. V. 
Published: July 2010

Summary. An examination has been made of the effect of sample dimensions on the objective assessment of meat tenderness. By adjusting shear‐force values‐measured at right angles to the muscle‐fibre axis‐to a sample cross‐section of 1 cm2 at the proposed line of cleavage, variations in tenderness values within a sample are reduced to not more than ± 5 shear‐force units. Such variations represent approximately ± 1/2 unit in the mid‐region of a nine‐point sensory scale of tenderness. Through making such corrections to shear‐force values, it is anticipated that clearer indications of the effects of animal characteristics and carcass processing on tenderness within a single muscle will be possible.Conclusions concerning the mechanism of cleaving meat are drawn from the relationships that have been shown between sample dimensions and tenderness values.
The rate of phospholipid hydrolysis in frozen fish
Authors: OLLEY JUNE , FARMER JANE , STEPHEN EVA 
Published: July 2010

Summary. Phospholipid hydrolysis was studied in lemon sole and haddock between ‐7°C and ‐29°C. the rate of reaction was much faster in the Gadoid. the haddock data showed evidence for a rapid first order reaction in which lecithin and phosphatidylethanolamine containing C16:0, C18:1 and C20:5 acids were preferentially hydrolysed. the reaction proceeded to an asymptote which decreased with lowering temperature. the amount of free water available in the frozen state seemed important in these hydrolytic reactions.The relation of these findings to protein denaturation and taste panel assessment of texture are discussed.
A new method of shelling green peas for processing
Authors: MITCHELL R. S. , LYNCH L. J. , CASIMIR D. J. 
Published: July 2010

Summary. A commercial machine for shelling peas was developed after numerous tests of methods for removing peas from pods. the pods are preheated in steam and then fed to a shelling section by means of a vibratory conveyor which aligns them for end‐on presentation to a pair of rubber‐covered rollers. A standardized feed gap between the conveyor and the rollers separates shelled peas from unshelled pods. Pods which fail to be gripped by the roller pass to a second slightly modified shelling section.Extensive tests showed that a greater yield of peas was obtained from the sheller operated on hand picked peas, than from conventional stationary or mobile viners operated on vines. Yield for the combination of a mechanical pea pod picker which would be necessary for commerical operations and the pea sheller was not determined. Peas from the sheller were virtually undamaged in contrast to vined peas and were consequently superior in flavour.Storage of pods for periods of several days before shelling led to an increase in pea maturity but quality was otherwise unaffected. Ability to store pods permits greater flexibility in harvesting and processing operations and allows an extension of the growing area serving a factory. In addition use of the pea sheller eliminates the need for most of the cleaning equipment as shelled peas are clean. Shelled peas pass directly to the processing line without any delay to cause deterioration.
The relationship between maturity and quality of canned broad beans (Vicia faba L.)
Authors: ARTHEY V. D. , WEBB CHRISTINE 
Published: July 2010

Summary. This paper describes a co‐operative investigation carried out by the Fruit and Vegetable Preservation Research Association and eight of its member firms to determine optimum maturity of broad beans for canning.The results indicate that (a) there was no difference in flavour in canned broad beans harvested at tenderometer readings from 90 to 200, (b) there was a significant linear deterioration in texture as beans matured, (c) alcohol insoluble solids of raw and canned beans increased linearly as beans matured, (d) a linear relationship was found between tenderometer readings and sample size, (e) consumers equally preferred canned broad beans harvested at tenderometer readings of 120 and 160 and (f) optimum maturity of broad beans for canning from the data obtained was at a tenderometer reading of 136 using a 5 oz sample of raw beans.
Variations in the composition of the flora on a Wiltshire cured bacon side
Authors: GARDNER G. A. , PATTON J. 
Published: July 2010

Summary. The number and types of micro‐organisms on Wiltshire bacon sides after maturing at 4°C in both stacked and hanging positions were determined. Three sites on each bacon side were investigated: (i) singed rind, (ii) unsinged rind, and (iii) meat. On average the unsinged rind samples had a higher bacterial load than the singed rind. the meat samples had the lowest levels of contamination. There were, however, wide variations in counts on any one site both between sides from one factory, as well as factory differences.The bacteria most frequently isolated from all sites were micrococci. the meat samples differed from the rind samples by a marked increase in the proportions of Gram‐negative bacteria such as Acinetobacter spp. and Vibrio spp. the composition of the flora of bacon from each of three factories was slightly different; there was no appreciable difference attributable to the methods of maturation.
The effect of various substances on the blooming of chocolate
Authors: CERBULIS J. 
Published: July 2010

Summary. The effects of many edible substances and pure chemicals on chocolate have been studied in relation to the prevention of chocolate blooming. Bile acids, cholesterol, other sterols and choline promoted the blooming of chocolate. Tripalmitin, added in good dispersion, made chocolate very resistant to fat bloom and chocolate had a high gloss. Hydrogenated fats made very difficult temperable chocolate and it had a waxy taste. Only Delft 37 and some Edelfette improved the resistance of chocolate, but they made it waxy. Butylated hydroxyanisole (BHA) has undesirable effects.Anhydrous glucose added at the rate of 15‐20% of the weight of chocolate increased the resistance. Other sugars were either inert or diminished the resistance. Glycerol had a strikingly unfavourable effect on both quality and resistance. Amino acids did not exhibit any special influence on chocolate. Chemical additives and biological treatment also influenced the blooming of milk chocolate. Unusually long bloom crystals were produced on the surface of milk chocolate on special occasions.
Effect of blanching on mineral and oxalate content of spinach
Authors: BENGTSSON BENGT L. 
Published: July 2010

Summary. Unblanched and blanched spinach were sampled from a factory line with conventional water blanchers. the samples were analysed for potassium, sodium, calcium, magnesium, phosphorus, nitrate and soluble and insoluble oxalate. the main results show that spinach takes up calcium from the water during blanching. This increase in calcium content of the spinach has a direct influence on the ratio between the soluble and insoluble form of oxalate. Loss of nitrate is higher than that of the other water soluble constituents.In a small trial, an attempt was made to increase the nutritional value of spinach by precipitation of all soluble oxalate through addition of excess of calcium chloride to processed, chopped spinach. However, a taste panel rated the enriched sample as inferior owing to its colour. A small blanching trial with tap, distilled and softened water showed that the amount of calcium in tap water has no such undesirable effect on colour.
Texture studies on mushrooms
Authors: GORMLEY T. R. 
Published: July 2010

Summary. Measurement of texture is a useful quality control test for mushrooms. Results of these studies suggest that texture differences in mushrooms may be divided into primary and secondary differences. the former refer to differences caused largely by variation in the dry matter content of mushrooms, the latter to differences caused by variation in the nature of the dry matter content.The shear press was used for measuring mushroom texture. Shearing mushrooms previously sliced with a household egg slicer gave more accurate results than shearing whole individual mushrooms. the relative precision of the shearing operation was the same for different weights of sample but increasing slice size had a slight positive effect on the shear press reading.Taste panels were capable of detecting texture differences in cooked mushrooms which were also detected by the shear press.
A lipid analysis of the Greater Silver Smelt [Argentina silus (Ascanius)] and an evaluation of its potential for food and fish meal production
Authors: MACKIE P. R. , HARDY R. 
Published: July 2010

Summary. Samples of the fish species Argentina silus (Ascanius) have been studied for utilization as a food fish and also for the production of fish meal. the flesh was found very acceptable by taste panels, but because of its unsaturated oil content, rancidity would occur during long‐term storage unless precautions were taken to reduce this spoilage.The lipid content and composition of this fish together with the amino acid composition has been measured. the results indicate that fish meal produced from it would be nutritious and have a relatively high oil content, if the fish was not processed as a fatty fish.
Forced convection ovens for reheating pre‐cooked frozen food
Authors: WALKER R. B. , GLEW G. 
Published: July 2010

Summary. The importance of food pack thickness in forced convection ovens is shown in relation to production rates. For ovens operated on a batch basis, a pack thickness of 16 mm was recommended, and for ovens operated on a continuous basis, a pack thickness of 10 mm was recommended.A method for evaluating forced convection ovens was developed and applied for five commercially available ovens which were then compared. the ovens with fans external to the oven cavity and with the air flow ducted across the trays were superior to the ovens with fans built into the oven cavity. the fastest reheating was 25 min for the ducted air type and 35 min for the stirred air type. the most uniform reheating occurred in the ducted air type of ovens.
The use of sorbic acid in salted fish
Authors: DOESBURG J. J. , LAMPRECHT E. C. , ELLIOTT M. C. , REID D. A. 
Published: July 2010

Summary. It has been shown that the development of Hemispora stellata Vuill and red halophilic bacteria in salted snoek (Thyrsites atun Euph.) can be combated successfully by the use of sorbic acid during salting of the fish. Applications of sorbic acid by dipping of the fish in salt‐sorbate solutions proved to be more effective than the use of a mixture of salt and sorbic acid in the salting of fish. When the preservative was mixed with the salt, a severe breakdown of sorbic acid, catalysed by fish constituents which migrated into the salt, occurred during salting. In contrast with this the sorbic acid in salted fish was shown to be rather stable.Though the experiments were confined to limited experimental saltings, and some of the statements might not hold completely for full scale salting, it should be mentioned that in practice the application of dipping in salt‐sorbate solutions also gave good protection against development of halophilic moulds and bacteria.
The morphological changes produced in cauliflower stems during pickling, and their relationship to texture parameters
Authors: SAXTON C. A. , JEWELL G. G. 
Published: July 2010

Summary. The changes in morphology and texture which occur during the pickling of cauliflower have been studied using the electron microscope and Instron Universal testing rig.It has been shown that the marked changes in the texture parameters, hardness, elasticity and cohesion, during the initial 24 hr in brine, correlate with plasmolysis of the tissue and re‐organization of cell wall materials. At the end of the 1st week in brine, with the disruption of the protoplast, the only intact organelles were the spherosomes. the cell walls became extremely thin in the pit field regions, and it was to these areas that the spherosomes tended to migrate. the disruption of the spherosomes, during the 4th week in brine, with the possible release of hydrolytic enzymes may have contributed to the further weakening of the cell wall.The use of electron histochemical stains has permitted the demonstration of the gradual degradation of pectic substances, resulting in enlarged intercellular spaces and a decrease in tissue cohesion. By staining neutral polysaccharides, it has been shown that the cell wall materials are not degraded to a marked extent and hence would add little to the sugars available for bacterial fermentation.The increase in crispness, said to arise from freshening and acidification, is not just a simple recovery in turgor pressure, since the protoplast plasmalemma quickly loses its semi‐permeable characteristics and is later destroyed. However, an enhancement of elasticity and tissue cohesion has been demonstrated by using freshening solutions containing 2500 ppm calcium.
Effect of chilling shrinkage of pig carcasses on yield of Wiltshire bacon
Authors: COOPER T. J. R. 
Published: July 2010

Summary. Twenty pig carcasses were taken fresh from the slaughterline and split into two sides. One‐half of each pig was quick‐chilled and the other rapidly chilled. Trimming, brine injection and curing were closely controlled and weights at various stages of processing were accurately measured.Overall, there was no difference in the final weight of bacon produced by the two chilling systems. There was some variation in the curing weight loss of different pigs, pH appearing to be a factor.