bluuebunny/crossref_metadata_2025_split huggingface dataset:
RAPID ANALYTICAL METHODS FOR GROUND BEEF
Authors: MARRIOTT N. G. , SMITH G. C. , CARPENTER Z. L. , DUTSON T. R. 
Published: May 2007

ABSTRACT Four moisture and four fat determination methods requiring from 5 min to 12 h were performed on 664 ground beef samples to compare accuracy and precision of rapid fat and moisture determinations to the Association of Official Analytical Chemists (AOAC) procedures. The modified Babcock results were closer to the official ether extraction method than those obtained from the Banco and Univex methods. Moisturefuge moisture determinations were more highly correlated with AOAC percentages than either the Toluene or Ohaus methods. Correlations among moisture and fat determination methods studied with official results were 0.90 or higher and none of the fat and moisture values differed significantly from those using AOAC methods. These data suggest the modified rapid moisture and fat determination methods evaluated have adequate accuracy and precision for reliable control and analyses use.
FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE
Authors: HALL GUNNAR , ANDERSSON JONAS , LINGNERT HANS , OLOFSSON BERTIL 
Published: May 2007

ABSTRACTThe kinetics of chemical changes are usually described as being zero order, first order, and so forth. A common and generally accepted description of fat oxidation in foods is that the reaction has an initial linear phase which gradually changes to an exponential phase. In the present investigation a generalized mathematical model was developed for the overall characterization of the formation of volatile fat oxidation products. The model is continuous, and describes the rate of the oxidation during both the linear phase (zero order) and the exponential phase (first order). The break point at which the oxidation changes from zero to first order was determined by a stepwise procedure. The zero order and first order models are special cases of the generalized model.Zero order, first order, and generalized mixed models were used to describe the formation of straight chain aldehydes, methyl ketones, Strecker aldehydes, alkyl furans, sulfur compounds, and hydrocarbons in spray dried, whole milk powder during storage. The milk powder was prepared without and with additions of either a mixture of the antioxidants BHA and BHT or an antioxidative mixture of Maillard reaction products. The milk powder was stored in either air or nitrogen for 84 weeks.The formation of volatile compounds was analyzed using gas chromatographic headspace methods. A static equilibrium sampling method was used for the most volatile compounds and a dynamic sampling method for the less volatile compounds.
QUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA
Authors: HARBERS CAROLE A. Z. , STONE MARTHA , SABATKA TANYA 
Published: May 2007

ABSTRACTArepas made from midwestern‐grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P<0.01) after frozen storage and reheating according to Instron values. Crust teture was more tender (P<0.05) in arepas made from Flour 1 as determined by a sensory panel, but no differences were found in crumb texture. Homemade masa had lower L‐ and a‐values and a higher b‐value when compared to commercial flours and their respective doughs (P<0.01). Arepas prepared from homemade masa had darkest crust color; their interiors reflected less light, were redder, and more yellow than interiors of arepas prepared from commercial flours as determined instrumentally and by a sensory panel (P<0.001). Corn flavor was more intense (P<0.001) for arepas made from homemade masa than for those made from the degermed commercial flours.
THE EFFECT OF SLICE THICKNESS AND MIXING TIME ON THE PALATABILITY AND COOKING CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS
Authors: NOBLE B. J. , SEIDEMAN S. C. , QUENZER N. M. , COSTELLO W. J. 
Published: May 2007

ABSTRACTRestructured beef steaks were made from chuck meat that was flaked (6 mm) or sliced at various thicknesses (2.5, 5.0 or 7.5 mm). Each formulation was mixed for 5, 10, 15 or 20 min, pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture contents, cooking characteristics, and sensory attributes. Slice thickness had little effect on sensory properties; however, the restructured steaks were significantly more tender and possessed a more desirable texture and flavor than the intact chuck steaks. Restructured steaks made from meat that was mixed for 5 or 10 min were significantly more tender and received higher texture desirability and overall palatability ratings than restructured steaks made from meat that was mixed for 15 or 20 min.
RELATIONSHIP BETWEEN SENSORY EVALUATIONS AND NONDESTRUCTIVE OPTICAL MEASUREMENTS OF APPLE QUALITY1
Authors: WATADA ALLEY E. , MASSIE DAVID R. , ABBOTT JUDITH A. 
Published: May 2007

ABSTRACTA nondestructive optical method was studied for estimating the sensory quality of Golden Delicious and York Imperial apples. The coefficients of determination were significant for estimating sweetness of York Imperial, acidity of Golden Delicious and York Imperial, and crispness, hardness, toughness, and juiciness of Golden Delicious apples using optical measurements. The coefficients of determination were weakest with optical data at a single wavelength, intermediate with optical data compensated for fruit size and drift of instrument current, and strongest with multiple wavelength data. These analyses indicate that 30 to 50% of the variation in sensory attributes can be accounted for by factors affecting optical density of the fruit at specific wavelengths.
EFFECT OF SPLEEN IN RESTRUCTURED BEEF
Authors: MARRIOTT N. G. , GRAHAM P. P. , SHAFFER C. K. , BOLING J. W. 
Published: May 2007

ABSTRACTBoneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control‐frozen, (2) control‐5 days storage at 0°C, (3) 1% spleen pulp‐frozen and (4) 1% spleen pulp‐5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P<0.05) color development during frozen storage for a short period but offered no (P>0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P>0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.
EFFECT OF HIDE COLLAGEN ON THE AMINO ACID COMPOSITION OF BEEF PATTIES AND PORK SAUSAGE
Authors: RAO B. R. , HENRICKSON R. L. 
Published: May 2007

ABSTRACTComminuted wet collagen from cattle hide was used to replace lean meat in a ground beef patty formulation at the 0,10 or 20% level and at the same level in a pork sausage formulation. The products were analyzed for amino acid composition by High Performance Liquid Chromatography. The products with collagen at all replacement levels showed a slight decrease in the essential amino acids but still retained approximately 75 to 85% of the total essential amino acids. Therefore, it was concluded that collagen from cattle hide may be used to replace a portion of the lean meat or fat meat in ground beef patties or pork sausage up to a 20% level while still providing much of the required dietary nutrition.
SENSORY PROPERTIES OF PORK, AS INFLUENCED BY COOKING TEMPERATURE AND BREED
Authors: FJELKNER‐MODIG STINA 
Published: May 2007

ABSTRACTSamples of M. longissimus dorsi were taken from identically reared pure bred pigs of the Hampshire (n= 50), Swedish Landrace (n= 30) and Swedish Yorkshire (n= 51) breeds and sensory evaluated after being fried to 60, 68 and 80°C. A sensory profile comprising three juiciness attributes, i.e., visible juiciness, initial juiciness and dryness in mouth, four tenderness attributes, i.e., hardness, stringyness, chewing time and chewing residual, and the attribute elasticity was developed. The relationships between the different attributes were to some extent influenced by final frying temperature.A final frying temperature of 68°C — or even somewhat lower — seems to be the most suitable one from a sensory point of view. The meat is then juicy and tender, no longer having any “rawness” left, as at 60°C.There is a marked influence of breed on the eating quality. Hampshire is more tender and more juicy than Swedish Landrace, which in turn is more tender and more juicy than Swedish Yorkshire. A breed difference was also noted in the susceptibility to heating. A higher loss in eating quality was noted for Hampshire and Swedish Landrace than for Swedish Yorkshire when the final frying temperature was increased. Hampshire had a somewhat higher frying loss than the other two breeds, but it did not result in the least juicy product which indicates that the sensory property juiciness is not directly correlated to the cooking yield.
MICROBIAL LOAD OF BEVERAGE GLASSES
Authors: MARRIOTT N. G. , COLLINS W. F. , BOLING J. W. 
Published: May 2007

ABSTRACTBeverage glasses were randomly sampled during the winter (Study I) to determine cleanliness. During the spring, random sampling of beer glasses from one establishment of Study I and two additional outlets was conducted (Study II). Contamination level of soft drink and wine glasses was not different (P > 0.05). Microbial load of beer glasses was higher than for other glasses. Beer glasses from one establishment had more (P < 0.05) contamination than those from the other units. Current operational and sanitary practices conducted at those establishments studied (except Establishment D) are effective enough to provide acceptable cleanliness.
APPLE QUALITY AS INFLUENCED BY METHOD OF CaCl2 APPLICATION1
Authors: DRAKE S. R. , FRIDLUND P. R. 
Published: May 2007

ABSTRACTPressurized CaCl2 treatment of apple fruits enhanced storage quality of both ‘Golden Delicious’ and ‘Lord Lambourne’ apples. Calcium dip treated apples were similar in storage quality to untreated apples. Apple fruits that were pressure treated with CalCl2 were firmer than calcium dip treated or untreated apples. Calcium treatment, either pressure or dip treated, reduced pH and total browning. Quality parameters were influenced more by CaCl2 at the first harvest than in a subsequent harvest.
INFLUENCE OF FROZEN STORAGE TIME ON PROPERTIES OF SALTED YOLK AND ITS FUNCTIONALITY IN MAYONNAISE1
Authors: HARRISON L.J. , CUNNINGHAM F.E. 
Published: May 2007

ABSTRACTThe effect of frozen storage time on apparent viscosity of yolk, emulsification capacity, and functionality of salted egg yolk in mayonnaise was studied.Apparent viscosity of yolk increased considerably after only 24 h of frozen stage. Apparent viscosity of yolk stored 30 days was approximately three times greater than that stored 24 h. Yolk stored 90 days had the highest apparent viscosity.Storage of yolk for even 24 h resulted in a reduction in emulsification capacity. Yolk stored 30 days had the lowest emulsification capacity at 5.92. Yolk stored 60 days had an emulsification capacity of 6.10, and that stored 90 days had an emulsification capacity of 6.06.Mayonnaise made from yolk stored 60 days had the highest apparent viscosity and the lowest spread. There was no significant (P > 0.05) difference in apparent viscosity and spread of mayonnaise made from yolk stored 0, 30, or 90 days.Mayonnaise made from yolk stored 24 h had a mean stability of 22 days. Subsequent frozen storage of yolk for 30, 60, and 90 days produced mayonnaise with mean stabilities of 21, 20, and 21 days, respectively.
HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON — REVIEW
Authors: SWEETEN M. K. , SMITH G. C. , CROSS H. R. 
Published: May 2007

ABSTRACTIron deficiency is a common nutritional anomaly encountered in surveys in diverse populations throughout the world. Etiological factors, including gastrointestinal disorders such as gastric ulcers or ulcerative colitis have a significant effect on and may cause this nutritional disorder.Research has indicated that dietary iron is found predominantly as either heme (absorbable) iron or as nonheme (less readily absorbable) iron. The absorption of nonheme iron is enhanced by the presence, in the diet, of certain factors, mainly ascorbic acid and meat, fish or poultry. Certain inhibitors and their effects have also been identified.Understanding the mechanism and regulation of intestinal iron absorption and the relationship to absorbable iron versus total iron intakes is of importance. This paper includes a review of the following information: food sources of both types of iron; factors affecting absorption — enhancers and inhibitors; and physiological states affecting iron absorption. Meats serve as a source of heme iron as well as having a promoting effect on absorption of nonheme iron.
EFFECTS OF GAMMA RADIATION ON NUTRITIVE AND SENSORY QUALITIES OF SWEET POTATO STORAGE ROOTS
Authors: LU J.Y. , WHITE S. , YAKUBU P. , LORETAN P.A. 
Published: May 2007

ABSTRACTJewel and Georgia Jet sweet potato storage roots were treated with gamma radiation doses of 0.1, 0.5, 0.8, 1.5 and 2.0 kGy and compared to the untreated control. Analyses showed that ascorbic acid and starch decreased at 1.5 and 2.0 kGy. Total carotenoids in both cultivars were unaffected by radiation treatment. Gamma radiation caused softening of Jewel and Georgia Jet sweet potato roots and the texture score decreased at 1.5 and 2.0 kGy. Color was not affected by radiation in either cultivar and differences in L, a and b values were not observed. The total sugar content of the Jewel sweet potato was higher at 0.8 kGy than at other doses but for Georgia Jet it tended to increase as the radiation dose increased. The sensory evaluation test indicated that acceptability of baked sweet potatoes was severly affected by gamma radiation at doses of 0.5 kGy and above.
EFFECT OF PHYSIOLOGICAL MATURITY AT HARVEST ON PEACH QUALITY DURING LOW TEMPERATURE STORAGE
Authors: SHEWFELT R.L. , MYERS S.C. , RESURRECCION A.V.A. 
Published: May 2007

ABSTRACTPeaches (cvs ‘Loring’ and ‘Redglobe’) were collected from five packinghouses within a 20 km radius on a single harvest date. Using color chips to categorize harvest maturity, fruit color and firmness were evaluated on the day of harvest. After 7 day storage at 5°C, designed to simulate maintenance of a cold‐chain during wholesale distribution, peach color, firmness and sensory quality were determined. Color and flavor development were inhibited at 5° C but the softening rate increased at increasing levels of maturity. Separation of softening from flavor and color development has implications in study of ripening physiology of the peach and in assessing current handling practices.
RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF1
Authors: SMITH G.C. , SAVELL J.W. , CROSS H.R. , CARPENTER Z.L. , MURPHEY C.E. , DAVIS G.W. , ABRAHAM H.C. , PARRISH F.C. , BERRY B.W. 
Published: May 2007

ABSTRACTPrime carcasses produced loin and round steaks that were more palatable (P < 0.05) than were those from carcasses of Choice through Canner (7 grades) in 85.7% of comparisons and from carcasses of Choice through Standard (3 grades) in 69.0% of comparisons; comparable percentages were 71.4% (6 grades) and 42.9% (2 grades) for Choice and 74.3% (5 grades) and 35.7% (1 grade) for Good. Among Prime through Standard carcasses, grade predicted flavor, tenderness and overall palatability of loin steaks with 30 to 38% accuracy, but could explain no more than 8% of the variation in panel ratings/shear force values of round steaks.
MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: BRACKETT R.E. 
Published: May 2007

ABSTRACTMicrobiology is an important factor in the quality of minimally processed fruits and vegetables. Type of food, temperature, humidity, and use of modified atmosphere or low dose irradiation can influence the microecology of a food. Changes in the microbial ecology can likewise influence the ultimate safety and overall quality of fruits and vegetables. Therefore, food scientists must consider the microbiological consequences of all practices involved in production, processing, and delivery of these products.
CONSUMER RESPONSE TO RESTRUCTURED BEEF STEAKS PROCESSED TO HAVE VARYING LEVELS OF CONNECTIVE TISSUE
Authors: BERRY B.W. , SMITH J.J. , SECRIST J.L. , DOUGLASS L.A. 
Published: May 2007

ABSTRACT Restructured beef steaks were manufactured to have either extra high (EH), high (H) or low (L) levels of connective tissue. Steaks were subjected to consumer response studies involving 300 consumers (six test groups of 50 consumers each). Sex and age of consumers did not greatly influence responses. In direct comparisons of EH with L steak, 82 % of the consumers felt EH had more gristle than L steaks, however, only 44% of the consumers found more gristle in H vs L steaks. Over 50% of the consumers tested felt the amount of gristle in EH steaks to be excessive compared to only 14% for consumers evaluating L steaks. In addition to excessive gristle, consumers found texture and toughness to be undesirable characteristics of EH steaks. For all six test groups, consumer acceptability was highest for L steaks followed by H steaks with the lowest acceptability assigned to EH steaks.
EFFECTS OF DIFFERENT AGING PROCEDURES ON THE PALATABILITY OF BEEF
Authors: ORESKOVICH DOLORES C. , McKEITH FLOYD K. , CARR JAN NOVAKOFSKI TOM R. , BECHTEL PETER J. 
Published: May 2007

ABSTRACT Ten pairs of beef strip loins were obtained 48 h postmortem from ten good grade beef carcasses. Three steaks (2.5 cm thick) were cut from the loin end of each strip loin and the remaining portion retained as the subprimal. Steaks and subprimals were aged for 7 days at 2°C in the following treatments: polyvinyl chloride overwrapped steaks (PVC‐ST), vacuum packaged steaks (VP‐ST), vacuum packaged subprimals (VP‐SP), and subprimals held in air (Air‐SP). After aging of the subprimal, 3 additional steaks were cut for evaluation. The steaks from all treatments were evaluated for palatability and chemical characteristics. Palatability characteristics did not differ significantly (P > 0.05) between treatments with the exception of the off‐flavor intensity of PVC‐ST which was higher (P < 0.05) than other treatments. Warner‐Bratzler shear values were similar for all treatments. No significant differences (P > 0.05) were observed between treatments for percent moisture, percent lipid, pH or TBA number. The results of this study indicate that aging method (air or vacuum) or type of cut (steaks or subprimals) had little effect on the palatability attributes or chemical characteristics of the beef strip loins.
EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING‐THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW‐FAT GROUND BEEF
Authors: BERRY B.W. , LEDDY K.F. 
Published: May 2007

ABSTRACT This study was designed to evaluate the effects of combinations of boning temperature (hot = HP, cold = CP), time when patties were processed (immediately after grinding and before freezing = BF; after freezing and thawing of bulk ground beef = AF), and use of texturized soy concentrate (% usage = 0 or 20% substitution, rehydrated either in a ratio of 2.6:1 or 1.5:1) on sensory, Instron and cooking properties of ground beef patties. With the exception of HP ‐0% soy patties, both sensory and instrumental measures of tenderness revealed AF patties to be more tender than BF patties. BF patties received higher juiciness scores and cooking yields than AF patties. Soy usage reduced Instron values, juiciness scores, cooking loss, patty shrinkage during cooking and beef flavor intensity scores. These results indicate that the use of HP beef in combination with soy should not detrimentally affect ground beef as used in the school lunch program.
EFFECTS OF SHRINK FILM WRAP ON INTERNAL GAS CONCENTRATIONS, CHILLING INJURY, AND RIPENING OF HONEYDEW MELONS
Authors: RIJ ROGER E. , ROSS STANLEY R. 
Published: May 2007

ABSTRACT Honeydew muskmelons (Cucumis melo L.) were individually wrapped with polyvinyl chloride (PVC) shrink film and stored at 2.5° or 7.5 °C for 21 days and examined, then held an additional 2 or 3 days at 20°C and examined again. Nonwrapped melons were the control. The concentration of CO2 in the cavity of wrapped melons stored 21 days was 5.6% at 2.5°C, 9.1% at 7.5°C, but only 1.1% and 1.5% in the nonwrapped held at 2.5°C or 7.5°C, respectively. Wrapped fruit ripened slower than nonwrapped fruit during storage and subsequent holding at 20°C, after which time 70% of the wrapped melons were rated eating ripe, but 62% of the controls were overripe. Wrapped melons exhibited 30% less chilling injury (CI) symptoms than nonwrapped fruit stored at 2.5°C. The CI symptoms ranged from reddish‐brown to dark‐brown surface discolorations and sometimes included dry sunken areas of skin. Fresh weight loss was about 1 % in wrapped melons, but 5% in nonwrapped fruit, regardless of storage temperature. Decay incidence was about equal in wrapped and nonwrapped melons after storage at 2.5°C, but was greater for wrapped than nonwrapped melons after storage at 7.5°C. Soluble solids content was about 12.5% in wrapped and nonwrapped melons stored at either temperature.
QUALITY OF APPLE FRUIT IN RIGID FILM CONTAINERS
Authors: DRAKE S.R. , FELLMAN J.K. , NELSON J.W. 
Published: May 2007

ABSTRACTThe storage quality of‘Delicious’ apples individually packaged in rigid film containers was investigated. Objective quality attributes (internal and external color, firmness, soluble solids and titratable acidity) were measured as a function of storage time with and without packaging in a rigid container. Overall firmness, acidity and soluble solids content decreased over a 70‐day storage period. Significant effects of rigid film packaging and storage included: superior skin color, decreased weight loss, slight decrease in soluble solids content and increased firmness loss during ripening when compared to control fruit. Upon examination of the atmosphere surrounding individual fruit in these containers, increased levels of carbon dioxide and ethylene were found. Conversely, packaged fruit contained significantly less internal carbon dioxide than control samples. It was concluded that the atmosphere modified by the rigid film container hastened ripening of‘Delicious’ apples, thus deteriorating eating quality. An adequately ventilated packaged would probably alleviate this condition.
UPGRADING SPENT LAYER MEAT BY MECHANICAL DEBONING AND FURTHER PROCESSING
Authors: ANGEL SAM , HWANG JHUNG WON , KINSMAN DONALD M. 
Published: May 2007

ABSTRACT Spent layer chickens, an underutilized, inexpensive source of animal protein in the United States, were used to produce an acceptable all chicken frank following mechanical deboning of the chicken parts without pregrinding. The franks were subjected to shear tests and compared to two well‐known commercial brands of chicken franks for overall acceptability by an untrained 59 member panel. The franks produced from mechanically deboned spent layer chickens (Lab franks) had greater resistance to shear than the two commercial brands and the panelists showed significantly greater preference for one of the commercial brands. Comments of the panelists indicated the texture of the lab‐prepared franks was tougher than the two commercial brands. However, 12 members of the panel stated the lab‐frank texture was tender. Collagen content of the spent layer franks was no higher than for the commercial brands. It is therefore concluded that the toughness could have been due to the nature of the myofibrillar proteins. Such toughness could be modified by tenderizing enzyme treatment of the raw material to produce varying degrees of frank softness or firmness depending on consumer preference.