bluuebunny/crossref_metadata_2025_split huggingface dataset:
A TEST CELL FOR MEAT COHESIVENESS USING THE IN STRON UNIVERSAL TESTING MACHINE12
Authors: OCKERMAN H.W. , GREENE D.M. , HODGES R.R. 
Published: May 2007

ABSTRACTA test cell consisting of movable, smooth edged clamping jaws mounted in an Instron Universal Testing Machine was designed to objectively measure the force required to separate a tissue slice manufactured from reformed muscle tissue. Initial testing determined appropriate sample dimensions for use in the cell to be: 0.4 cm thick × 2.5 cm wide × 3.0 cm long. Pork samples were prepared using varying tumbling times (0 to 8 h) with the salt content constant (2% finished). Other samples were prepared with varying salt concentrations (0 to 4%) using a constant tumbling time (18 h, cycle). Both sample groups were cooked, sliced and evaluated for cohesiveness (force to separate slice) by visual appraisals and the mechanical tests. The two methods of evaluation resulted in a correlation value of 0.52 for the different tumbling times and 0.78 for the different salt concentration groups. The results suggested that the new cell measured cohesiveness, particularly at the higher cohesiveness levels which is the area of practical usefulness in the meat processing industry.
THE EFFECT OF MARINATION AND COOKING ON THE MECHANICAL PROPERTIES OF INTRAMUSCULAR CONNECTIVE TISSUE
Authors: LEWIS GRAHAM J. , PURSLOW PETER P. 
Published: May 2007

ABSTRACTEffects of acid marination and cooking on the mechanical properties of intramuscular connective tissue and whole muscle were investigated. The transverse strength of cooked muscle was decreased by marinating and at all cooking temperatures between 40°C and 90°C. During marination the samples increased in cross‐sectional area perpendicular to the direction of testing, and this increase was largely retained during cooking. A decrease in transverse strength brought about by marination could only be partly explained on the basis of this swelling thus diluting out the load‐bearing connective tissue structures. Marinating also reduced the strength of isolated perimysia and produced a reversible increase in its initial stiffness, apparently due to straightening out of collagen fibers during swelling.Real weakening of the load bearing components occurred only when the samples were subsequently cooked to above 60°C. Apparent weakening could be attributed to a dilution of the components due to swelling.
EVALUATION OF DUCKLING BREAST MEAT SUBJECTED TO DIFFERENT METHODS OF FURTHER PROCESSING AND COOKING
Authors: SMITH D.P. , FLETCHER D.L. , PAPA C.M. 
Published: May 2007

ABSTRACTBreast fillets (128 total) deboned from commercially processed 7‐week‐old Pekin ducklings were subjected to one of four tenderization treatments: control, mechanically tenderized, marinated, or tenderized and marinated, and one of two cooking methods, oven‐baked or gourmet‐cooked. Treatments were evaluated for cooked yield and tenderness. Mechanical tenderization resulted in the lowest cooked yield, 60.0%, followed by the control, 64.5%. Mechanical tenderization and the control treatment were not significantly different for shear, with an average of 7.0 kg shear/g sample. Marination, with or without mechanical tenderization, resulted in signficantly greater cooked yield, 72.6 and 72.9 % respectively, and more tender meat, 4.9 and 5.1 kg shear/g meat respectively. Oven baking resulted in a signficantly greater cooked yield than gourmet cooking. Results indicate that marination, with or without mechanical tenderization, can significantly improve the cooked yield and tenderness of duckling breast fillets.
EFFECTS OF ADDING TURKEY SKIN AND SODIUM SALTS TO OTHER BINDING ADJUNCTS USED FOR RESTRUCTURED TURKEY PATTIES1
Authors: CRAIG‐PETSINGER D. , CLARKE A. D. , HEYMANN H. 
Published: May 2007

ABSTRACTRestuctured turkey patties, with three levels of added skin (none, 5%, 10%) were made using three binding treatments. The adjuncts were (a) sodium‐salt (0.88% NaCl, 0.35% NaPO4); (b) algin/calcium (0.6% sodium lactate, 0.5% encapsulated lactic acid/sodium lactate, 0.1% CaCO3); and (c) algin/calcium and sodium‐salt combination (the sodium salts combined with the algin/calcium formulation). The treatments were evaluated by a sensory panel for perceived tenderness, juiciness, chewiness, as well as raw and cooked tensile strengths (a measure of perceived bind strength). Proximate and shear force evaluations were also performed. Addition of 5% turkey skin did not affect the sensory attributes or the shear force values. Addition of sodium salts had a detrimental effect on the bind strength of the combination formulation. However, both formulations with added sodium salts had higher moisture content and were perceived to be more juicy than productss restructured with algin/calcium.
MICROWAVE COOKING OF RESTRUCTURED PORK ROASTS1
Authors: ROURKE THOMAS J. , CLARKE ANDREW D. , MEYER JAMES E. 
Published: May 2007

ABSTRACTRestructured pork roasts were microwave cooked to an endpoint temperature of 73°C and evaluated for proximate composition, cooking loss and cooking time. Restructuring formulations were: (1) 0.75% salt and 0.2% phosphate (S/P), (2) S/P and 0.5, 1.0 or 2.0% carboxymethyl cellulose, (3) S/P and 0.5, 1.0 or 2.0% algin, and (4) 0.5, 1.0 and 2.0% algin with calcium carbonate and lactic acid added at a constant ratio of 6:1:1.5, respectively. The algin/calcium restructuring resulted in faster (P< 0.05) cooking time and less cooking loss. Decreased cooking time was attributable to improved penetration and/or dispersion of microwaves. Algin/calcium restructuring may interest companies utilizing microwave energy to precook meats and to consumers desiring quickly prepared meals. More uniform microwave heating of pork could reduce the concern of ingesting viable trichinae or other pathogens.
CONSUMPTION AND PLATE WASTE OF REGULAR AND TOTAL TRIM ROASTED PORK LOINS
Authors: ROURKE THOMAS J. , RAMSEY C. BOYD , DAVIS GORDON W. , CLARK JAMES R. , WHEELER TOMMY L. 
Published: May 2007

ABSTRACT Regular or total trim roasted pork loin was served to 175 diners to determine the effects of trim level and serving size on consumption and plate waste. Diners ate more total trim pork because they selected similar serving sizes of the two fat trim levels, yet trimmed excess fat from regular trim pork. Therefore, close trimming of pork may increase consumption. Caloric intakes were similar for diners served regular and total trimmed pork because diners trimmed separable fat from fatter pork. Shifting from a fatter to a closely trimmed product may not reduce cholesterol consumption because of similar cholesterol contents of cooked separable lean and fat. To reduce the fat content of cooked muscle, trim subcutaneous and intermuscular fat before cooking.
EFFECTS OF VARIOUS FRESH MEAT STORAGE METHODS ON THE COLOR OF COOKED GROUND PORK
Authors: CORNFORTH D.P. , GHORPADE V.M. , KIM Y. 
Published: May 2007

ABSTRACT The effects of microbial growth in raw materials on cooked pork color were investigated. In two trials with sow meat held aerobically at 2C for 3 weeks, microbial load reached spoilage levels (107 cfu/g), pH increased to 6.46, and samples cooked to 71C had red exudate, shown by absorption spectroscopy to contain myoglobin and cytochrome c. Samples cooked to 82C also received high panel ratings for red color, due to red, flocculent precipitate in the exudate, but undenatured myoglobin levels were low. In sow meat held frozen or vacuum‐packaged at 2C, pH after 3 weeks was 6.03 and 6.18, and plate counts were 104 and 107, respectively, but exudates after cooking were much less red. In five trials with fresh pork legs, total plate counts also reached 107 cfu/g by 3 weeks storage, and pH increased to 6.37, but cooked samples were not red. Higher myoglobin levels in sow meat probably accounted for the red color and level of undenatured myoglobin remaining after cooking of high pH, spoiled samples.
PALATABILITY OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS
Authors: BELK K.E. , LUCHAK G.L. , MILLER R.K. 
Published: May 2007

ABSTRACTEffects of cooking rate, fat trim, aging, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on the palatability of beef foodservice roasts were investigated. Clods, chuck rolls, ribeyes, tenderloins, knuckles, inside rounds, gooseneck rounds and steamship rounds were included in the study. Differences in palatability, due to the cooking methods evaluated, were not consistent across all roast types, but the cooking method affected (P < 0.05) palatability traits in all roasts. Inconsistency was most likely due to varying size, composition and shape. Longer aging periods increased tenderness in ribeyes and gooseneck rounds. Palatability was only affected by oven type in round subprimals. First principal component scores (PRINI) were related to palatability and were used to rank treatment levels within main effects when substantially different from zero. Palatability was maximized within main effects inconsistently across different roast types when sorted by PRINI.
EFFECTS OF TENTH RIB FAT THICKNESS ON MOISTURE, LIPID AND CHOLESTEROL CONTENT OF SUBCUTANEOUS, INTERMUSCULAR AND INTERNAL FATS
Authors: LAN Y.H. , McKEITH F.K. , NOVAKOFSKI J. 
Published: May 2007

ABSTRACT Samples from subcutaneous, intermuscular and internal fat depots of 30 crossbred pig carcasses with tenth rib fat thickness ranging from 1.5 to 4.3 cm were used to evaluate the relationships of backfat thickness and fat depot composition (moisture, lipid and cholesterol contents). Moisture and cholesterol were highest and lipid content was lowest in intermuscular fat while cholesterol was lowest (P < 0.05) in subcutaneous fat when compared to the other fat depots. Significant (P < 0.01) linear effects of tenth rib fat depth on moisture and lipid contents of all fat depots were observed. Linear effects (P < 0.05) of tenth rib fat thickness on cholesterol content of subcutaneous and internal fat depots were observed on both a wet and dry bases. However, the linear effect (P < 0.05) of tenth rib fat depth on cholesterol content in the intermuscular fat depot was observed only on a dry basis. When the three fat depots were combined, increased tenth rib fat depth resulted in decreased moisture and cholesterol contents on a dry basis while percentage lipid increased (P < 0.05).
ALTERATION IN LIPID OXIDATION OF CHANNEL CATFISH DURING FROZEN STORAGE IN RESPONSE TO ASCORBATE APPLICATIONS
Authors: THED SWEE T. , ERICKSON MARILYN C. 
Published: May 2007

ABSTRACTChannel catfish were treated with ascorbate via metabolic absorption and vacuum tumbling. The fillets were subjected to varying periods (0, 1.5, 3, 4.5, and 6 months) of frozen storage at −6C. When muscle ascorbic acid levels were increased two fold by both methods, TBA‐RS values were significantly lower than that of the control after 6 months of storage. Vacuum tumbled fillets with muscle ascorbic acid that increased by four fold were found to be the least stable to oxidation. The possible fate of the ascorbic acid in the fish tissue was discussed.
PHYSICAL AND MICROBIAL CHARACTERISTICS OF PORK LOINS IN MODIFIED ATMOSPHERE PACKAGES
Authors: MEADE M.K. , MILLER M.F. , RAMSEY C.B. 
Published: May 2007

ABSTRACTBone‐in pork loins (n = 45) were selected from a commercial facility, subjected to one of three gas flush packaging treatments: NC: 75% N2, 25% CO2; ONC1: 45% 02, 35% N2, 20% CO2; ONC2: 66% O2, 9% N2, 25% CO2, and stored for 7, 14 or 21 days at 0±2C. After storage, treatment and storage effects on visual evaluations, storage characteristics, microbial analysis and retail display characteristics were determined. The ONC1 and ONC2treated loins had less discoloration after 21 days than NC treated loins, and NC treated chops had the least desirable retail display characteristics (P < 0.05). Fewer (P < 0.05) lactic acid producing bacteria (day 21) were found on NC treated loins, resulting in chops with a shorter retail shelf‐life. These results indicate that higher oxygen levels (45 and 66%) are necessary for the modified atmosphere storage of fresh pork loins for 21 days.
COMPARISON OF THE FREEZE/THAW CHARACTERISTICS OF ANTARCTIC COD (DISSOSTICHUS MAWSONI) AND BLACK COD (PARANOTOTHENIA AUGUSTATA) — POSSIBLE EFFECTS OF ANTIFREEZE GLYCOPROTEINS
Authors: PAYNE STEVEN R. , WILSON PETER W. 
Published: May 2007

ABSTRACTThe physical and sensory characteristics of frozen/thawed flesh from Antarctic and Black Cod were compared as a guide to the possible role of antifreeze proteins. These proteins are present in the serum of the former species, but not the latter. Thermal hysteresis and spicule formation were demonstrated in purified extracts from Antarctic Cod muscle, indicating that antifreeze glycoproteins were present. These phenomena were not observed in Black Cod extracts. Thin sections of Antarctic Cod muscle at — 10C exhibited many small ice crystals with well‐expressed prism faces and evidence of spicular growth. With Black Cod sections, no spicular growth was evident. Clearly only Antarctic Cod muscle contained significant quantities of antifreeze glycoproteins. Black Cod muscle had a greater drip loss (8.5%) than Antarctic Cod (3.5%) following freeze/thaw. After 3 weeks frozen storage, thawed Antarctic Cod had a firmer texture than Black Cod and panelists found Antarctic Cod samples to be more flaky, juicier with a greater overall acceptability. Antifreeze proteins within muscle foods may reduce damage during frozen storage by inhibiting recrystallization.
INCIDENCE OF PESTICIDE RESIDUES AND RESIDUES OF CHEMICALS SPECIFIED FOR TESTING IN U.S. BEEF BY THE EUROPEAN COMMUNITY
Authors: SMITH G.C. , SOFOS J.N. , AARONSON M.J. , MORGAN J.B. , TATUM J.D. , SCHMIDT G.R. 
Published: May 2007

ABSTRACTThis study involved testing of 20 samples each of muscle, adipose tissue, kidney, and liver for residues of diethylstilbestrol, zeranol, trenbolone acetate and melengestrol acetate (anabolic steriods); lead and cadmium (environmental contaminants); carazolol (a beta‐blocker); clenbuterol (a beta‐agonist); azaperone and propiopromazine (tranquilizers) and six sulfa drugs: — sulfamethazine, sulfa‐dimethoxine, sulfabromomethazine, sulfaethoxypyridazine, sulfachloropyridazine, and sulfamethoxypyridazine — (as thyrostats). The tissues were collected from steers, heifers and cows at eight packing plants in four States and included “conventional”, “natural”, “organic”, “cull cow” and “chronically ill” cattle. In addition, adipose tissue samples from 20 carcasses were tested for residues of 25 individual chlorinated‐hydrocarbon and organophosphate pesticides. In the 1,780 chemical tests performed, no residue amount that would be considered violative was detected.
SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS
Authors: McKEITH FLOYD K. , BREWER M. SUSAN , O'CONNOR PHILIP L. , CARR TOM R. , NOVAKOFSKI JAN 
Published: May 2007

ABSTRACTBoneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum‐packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum‐packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL‐dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.
THE ROLE OF COVALENT CROSS‐LINKING IN THE TEXTURIZING OF MUSCLE PROTEIN SOLS1
Authors: LEE H.G. , LANIER T.C. 
Published: May 2007

ABSTRACTCovalent bonds are the strongest bonding forces that link denatured muscle proteins to form and stabilize a hydrogel. Covalent cross‐links dominate the rheological response of muscle protein gels with respect to temperature, enhancing the rubber elastic response as they increase in number and are more evenly dispersed throughout the gel. Formation of disulfide bonds through oxidation of sulfhydryl groups or disulfide interchange is important in protein hydrogels formed by heat from the muscle. The ability of fish protein sols to form glutamyl‐lysine cross‐links without the addition of an exogenous enzyme, chemical reagent or severe heat treatment seems unique. This property is attributed to inherently active transglutaminase, which is calcium dependent, and is likely also a function of the lower heat stability of fish myosin as compared to that of homeotherms. Commercial forms of transglutaminase produced from microorganisms are viable agents for altering and improving the gelation properties of muscle proteins.
BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON
Authors: BREWER M. SUSAN , STITES CHARLES R. , MCKEITH FLOYD K. , BECHTEL PETER J. , NOVAKOFSKI JAN E. , BRUGGEN KARL A. 
Published: May 2007

ABSTRACTThis study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean‐to‐fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off‐flavor intensity were unrelated to raw belly thickness.
A COMPARISON OF PROCEDURES FOR MEASUREMENT OF PIGMENT CONCENTRATION IN PORK
Authors: VAN LAACK R.L.J.M. , SOLOMON M.B. , WARNER R. , KAUFFMAN R.G. 
Published: May 2007

ABSTRACTPigment concentration of pork with known quality defects was evaluated using different methods. In Experiment 1, protein denaturation (induced by postmortem incubation at 5‐35C) did not affect the pigment values. However, all methods yielded different absolute pigment values. When using the various procedures on a myoglobin standard, the alkaline haematin method and haematin‐chloride method yielded similar results. In Experiment 2, loin samples identified as either PSE (Pale Soft Exudative), RSE (Red Soft Exudative), RFN (Red Firm Non‐exudative) and DFD (Dark Firm Dry) based upon drip losses, L‐values and ultimate pH, were analyzed for pigment concentration. The methods yielded different absolute pigment values. Moreover, depending on the method, the pigment concentration of meat from these four quality groups was either similar or significantly different. It is concluded that the lower pigment concentration reported for PSE pork may be due to the method used.
PROPERTIES OF AN EXTRUDED JERKY‐TYPE MEAT SNACK CONTAINING POTATO FLOUR
Authors: RAY E.E. , MCKEE L.H. , GARDNER B.J. , SMITH D.W. 
Published: May 2007

ABSTRACTExtruded, nutritious, jerky‐type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh and leg meat (C) and flavored with three levels (0.5, 1.0, 1.5%) of chile powder were evaluated for textural properties, microbial, and nutritional content. Energy required to shear extrudates from C increased with the addition of more chile powder while extrudates from PDCB required more energy for tensile strength at the lower levels of chile powder. Energy required to pull apart C jerky‐type extrudates (tensile strength) increased with an added level of chile powder while the opposite was found for PDCB indicating that chile may enhance or decrease binding capability. Extrudates composed of PDCB were higher in protein, lower in fat, and contained more iron than C and MSC extrudates. Several raw ingredients were found to have high microbial counts. Extrusion processing resulted in low microbial counts in the finished products.
FORMATION OF HETEROCYCLIC AMINE MUTAGENS/CARCINOGENS DURING HOME AND COMMERCIAL COOKING OF MUSCLE FOODS
Authors: KNIZE M.G. , SINHA R. , SALMON C.P. , MEHTA S.S. , DEWHIRST K.P. , FELTON J.S. 
Published: May 2007

ABSTRACTMuscle foods, when cooked, sometimes form heterocyclic amines that are mutagenic in bacteria and carcinogenic in animal tests. A survey of commercially cooked meats from restaurants or grocery stores reflected varying levels from undetectable to 560 revertant colonies per gram in the Salmonella strain TA98 mutagenicity test. Home and laboratory cooked meats revealed up to 4000 TA98 revertants per gram of cooked meat. Heterocyclic amine mutagens/carcinogens responsible for the mutagenic activity were detected in some samples at 1.5 to 400 ppb. Since these compounds are formed from natural components in meats during heating, the cooking time and temperature are determinants for their production. Clearly, cooking conditions can be modified to greatly reduce or eliminate these carcinogens from our diet.
REGULATORY USE OF TEMPERATURE INDICATOR DEVICES1
Authors: BLACKWELL JOHN H. 
Published: May 2007

ABSTRACTFoot‐and‐mouth disease (FMD), a serious economic disease of livestock, can be transmitted to susceptible animal species through exposure to contaminated products, including meat, obtained from infected animals. Cooked beef products, originating from FMD‐affected countries, qualify for entry into the United States provided that juices expressed from meat samples representative of the entire shipment do not have a pinkish hue. The subjectivity in the method is eliminated by the use of temperature indicator devices (TID's). The USDA, in cooperation with the in‐country monitoring of processing by the National Veterinary Service of the FMD‐affected country, has permitted the use of both temperature indicator devices and time‐temperature indicator devices for the monitoring of the thoroughness of cooking for the importation of field trial samples, as well as commercial shipments of beef products.
COMPOSITION AND SENSORY ATTRIBUTES OF BACON AS INFLUENCED BY A BETA‐AGONIST‐674,239 TREATMENT AND SEX1
Authors: HEYMANN H. , CHANG C.H. , RICKES E.L. , HICKEY G.J. , WALLACE D.H. , HEDRICK H.B. 
Published: May 2007

ABSTRACTUncooked and cooked bacon from control and beta‐agonist L‐674,239 fed female (gilt) and male castrate (barrow) pigs were evaluated by chemical and sensory analyses. No differences were observed in processing parameters or cook yields of bacon due to beta‐agonist treatment or sex of animal. Uncooked bacon from beta‐agonist fed pigs compared to controls, and from gilts compared to barrows, contained more protein, less fat and was scored higher for lean:fat ratio. The cooked bacon from gilts had more visual lean, greater perceived crispness and coated the mouth less than the bacon from barrows. Cholesterol in cooked bacon did not differ due to beta‐agonist treatment but was higher in gilts than in barrows.