bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fatty Acids in Neutral Lipids and Phospholipids from Chicken Tissues
Authors: KATZ M. A. , DUGAN L. R. , DAWSON L. E. 
Published: August 2006

SUMMARYLipid material from skin, depot fat, and dark and white meat from broiler‐type male chickens was fractionated into neutral lipids and phospholipids by column chromatography. The fatty acids of these fractions were analyzed by gas‐liquid chromatography.Muscle tissues contained relatively larger quantities of phospholipids than did skin and depot fat. Neutral lipids and phospholipids had similar percentages of unsaturated fatty acids. Some 18 different fatty acids were found in the neutral lipids, and 22 fatty acids were found in the phospholipid fraction. The composition of fatty acids in the neutral lipids was similar in the four tissues. Phospholipids from muscle tissues contained more long‐chain fatty acids than phospholipids from skin and depot fat. Arachidonic acid was found to be one of the major fatty acids in the phospholipid fraction.
Changes in Extractability of Lipids During Bread‐Making
Authors: CHIU CHIEN‐MEI , POMERANZ Y. 
Published: August 2006

SUMMARYFree lipids were extracted with petroleum‐ether, and total lipids with a chloroform‐methanol mixture from flour, dry milk solids, yeast, dough, fermented dough, bread crumb, and bread crust. Dough formulations used in bread‐making included—in addition to a basic formula of flour, water, yeast, and sodium chloride—either sugar, commercial vegetable shortening, and dry milk solids, or their combinations. The extracted lipids were fractionated by thin‐layer chromatography (TLC). Petroleum‐ether‐soluble flour lipids were reduced to one‐third during dough mixing or fermentation; subsequent baking lowered the residual free lipids to half. Petroleum‐ether‐soluble free lipids were affected little by dough composition. Only small amounts of hydrogenated vegetable shortening were bound during dough‐mixing, but about 1/3–1/2 of the added shortening lipids became bound during baking. Processing flour into bread had no effect on the amounts of total lipids extractable by the chloroform‐methanol mixture. Fractionation of extracted lipids by TLC showed that much more polar wheat flour lipids than nonpolar components were bound during dough mixing.
Heat Inactivation of Staphylococcal Enterotoxin A
Authors: DENNY C. B. , TAN P. L. , BOHRER C. W. 
Published: August 2006

SUMMARYA large batch of enterotoxin A from Staphylococcus aureus strain 196‐E was prepared in easamino acid medium and concentrated 13.5 times by dialysis under polyethylene glycol. Concurrent tests on heat inactivation of this toxin were conducted with monkeys and cats. The heat inactivation curve based on the cat emetic reaction to intraperitoneal injection ean be expressed as a straight‐line semi‐logarithmic curve with a slope (z) of 48° F to traverse one log cycle of time and a resistance at 250°F of 11 min (F49250=11 min). The heat inactivation curve based on the monkey emetic reaction to oral feeding was F49250= 8 min. The heat resistance tests based on the two test animals are in remarkable agreement. Cats were found to be considerably more susceptible to the toxin by injection than were monkeys by feeding. The implication of these tests in relation to heat processing of foods is discussed, and preliminary indications are that the processes given commercially canned foods in which the organisms will grow are sufficient to destroy the toxin.
Relative Prevalence of Bacterial Agents and Histopathology in Passed and Condemned Poultry Carcasses and Livers
Authors: SADLER W. W. , CORSTVET R. E. , ADLER H. E. , YAMAMOTO R. 
Published: August 2006

SUMMARYAlthough postmortem inspection (organoleptic examination by seeing, feeling, and smelling) of market poultry contributes significantly to the assurance of wholesomeness of the meat, such assurance is relative and not absolute. A significantly higher incidence of salmonellae in the cecal area of the intestines of condemned carcasses than in passed carcasses was found in chicken fryers but not in chicken hens or turkeys. Although no single genus of bacteria in the liver was correlated with disposition, the presence of “one or more species” of bacteria in livers was significantly correlated with gross pathology sufficient to cause condemnation. Each of eight separate species of organisms in livers was significantly correlated with condemnation of the carcass for septicemia‐toxemia or inflammatory process. Certain isolates were found in a significantly greater percent of normal livers, suggesting that these are “normal” flora and not associated with disease. Livers that were grossly normal were found to have significantly fewer histopathologic lesions than livers condemned for gross pathology, which, in turn, had fewer lesions than livers from condemned carcasses. No single histopathologic process in the liver was correlated with its condemnation, whereas the category of “one or more lesions” was so correlated. The presence of each of three histopathologic processes as well as “one or more lesions” in the liver was also significantly correlated with condemnation of the carcass. The presence of at least one or more species of bacteria was correlated with at least one or more forms of histopathology, but no specific species of bacteria was correlated with specific histopathologic lesions. Inspection failed to detect numerous livers with histopathologic lesions of varying degrees of unwholesomeness, and, conversely, resulted in condemnation of livers in which no histopathologic evidence of unwholesomeness was detected. Inspection did not detect livers harboring a variety of bacteria of unknown significance.
Alterations in the Contracture Band Patterns of Unfrozen and Prerigor Frozen Ovine Muscle Due to Variations in Post‐Mortem Incubation Temperature
Authors: COOK C. F. , WRIGHT R. G. 
Published: August 2006

SUMMARYSamples of unfrozen and prerigor frozen ovine semitendinosus muscle were incubated for 24 hr post‐mortem at six temperature levels between 0 and 4O°C. Examination of electron‐micrographs showed that variations in temperature caused muscle fibers to be in various states of contraction. The variations in sarco‐mere length of unfrozen and prerigor muscle did not follow any specific course in relation to temperature. All the observed transverse striations were definable components of the sarcomere.Prerigor frozen muscle incubated at 30 and 40°C showed severe disruption of the Z lines. However, Z‐line material was observed to be present in a disoriented state. H zones and M lines were observed in all samples, and their boundaries were clearly defined. The lengths of the H zones and M lines were constant among all treatments.
Protein Alterations and Associated Changes in Porcine Muscle as Influenced by Maturity, Genetic Background, and Post‐Mortem Muscle Temperature
Authors: SAYRE R. N. , PARA JOAN , BRISKEY E. J. 
Published: August 2006

SUMMARYStage of maturity, genetic background, and post‐slaughter holding temperature have been studied in relation to their effects on the rate of post‐mortem glycolysis, change in gross muscle morphology, and alteration of muscle protein solubility. Muscle from 5‐lo‐kg animals tended to have more glycogen and less myo‐globin as well as less total nitrogen than muscle from 250–300‐kg animals. Glycolytie rate appeared to be slightly faster in the postmortem muscle of mature animals, but differences among weight groups were minor. Muscle from mature animals exhibited a greater loss of color after slaughter. Protein solubility also decreased to a greater extent in these mature muscles. This was especially evident in the myofibrillar fraction. Post‐slaughter holding temperature did not affect the rate or ex‐tent of glycolysis in the muscle, hut chilling gave benefits to subjective score for color and juice‐retaining capacity. It also tended to make the loss of protein solubility less severe, particularly for the myofibrillar fraction.
Histological Studies of Post‐Mortem Changes in Sarcomere Length as Related to Bovine Muscle Tenderness
Authors: GOTHARD ROBERT H. , MULLINS A. M. , BOULWARE R. F. , HANSARD S. L. 
Published: August 2006

SUMMARYThe effect of post‐mortem muscle contraction on ultimate tenderness was studied in muscles of 12 beef animals of similar weight and grade. State of contraction was determined by measurement of sarcomere lengths. Longissimus dorsi and semimembranosus muscles were observed. Histological samples removed at various intervals post‐mortem were treated with ethylenediaminetetraacetate (EDTA) to prevent further contraction. A phase‐contrast microscope was used to observe muscle fibers, and sareomeres were measured with a filar micrometer. Muscle contraction patterns of each animal were plotted through a 7‐day aging period. State of contraction after 7 days appeared to have a greater influence on subsequent (7 days) tenderness than did state of contraction at time of maximum rigor mortis. Although contraction did not seem to be the factor most responsible for final tenderness, it did appear to have a significant influence. Considerable lengthening of sarcomeres normally occurred during the aging period. Semimembranosus muscles routinely contracted less than longissimus dorsi muscles during rigor mortis, and were more relaxed after 7 days of aging. Semimembranosus muscles were consistently less tender than longissimus dorsi muscles at slaughter, but the reverse was usually true after 7 days.
Influence of Processing Procedures on the Post‐Mortem Permeability of Chicken Muscle Sarcolemmas to Protein
Authors: OSNER R. C. 
Published: August 2006

SUMMARYThe permeability of intact chicken muscle sarcolemmas was studied in relation to: a) the pH of Ringer's solution surrounding the muscle; b) bathing the muscle in distilled water; c) rigor; d) freezing and thawing; and e) processing in a factory. Change in pH of Ringer's solution between 5.5 and 7.5 had no effect, but bathing in distilled water, freezing and thawing, muscle restraint during rigor, and normal processing in a factory all made the sarcolemma permeable to protein. When isolated muscles were immersed in distilled water for 24 hr, 1.7% of total muscle protein was lost. Isolated muscles which were not restrained during rigor were not permeable to protein when immersed in Ringer's solution, but muscles which had passed through rigor on the carcass were. Intracellular protein can therefore be lost from carcasses both as a result of processing and of freezing and thawing.
Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added Amino Acids
Authors: KAREL MARCUS , TANNENBAUM STEVEN R. , WALLACE DAVID H. , MALONEY HONORE 
Published: August 2006

SUMMARYOxidation of methyl linoleate in a model system based on microcrystalline cellulose was studied in the presence and absence of added amino acids in concentrations ranging from 10‐4 to 10‐2 moles‐ of additive per mole of linoleate. All experiments were conducted in freeze‐dried model systems, in absence of water; the oxidation was followed manometrically and by determination of diene conjugation. Parallel experiments were conducted on the same systems in the presence of conventional antioxidants including propyl gallate.Certain amino acids, including histidine, p‐amino‐butyric acid, lysine, and cysteine, had substantial antioxidant activity. The nature of this activity was found to be different from that observed with propyl gallate, since the main, if not sole, effect of the amino compounds was to prolong the induction period and to affect the initial rate of oxidation. No effect was present in the more rapid, bimolecular phase of oxidation; whereas propyl gallate had an inhibitory effect in this later stage also.Kinetic interpretation of the data and the significance of the findings to stability problems in dehydrated foods are discussed.
Distribution of Lipids in Air‐Fractionated Flours
Authors: DAIVARY R. D. , WARD A. B. , POMERANZ Y. 
Published: August 2006

SUMMARYLipids were extracted with petroleum‐ether, water‐saturated butanol following petroleum‐ether, or directly with water‐saturated butanol from a composite hard red winter wheat flour and from five flours separated from the original flour by air classification. The lipids were fractionated by silicic acid column and thin‐layer chromatography. Lipid contents increased as the protein contents of the flour fractions increased. The original flour contained a higher concentration of total and bound lipids than the residual coarse flour; the two flours contained comparable amounts of protein. It is postulated that shifts in particle size and in lipids during air fractionation might be responsible for differences in storability of various flour fractions as such, or in combination with other perishable food ingredients.
Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation
Authors: FORREST J. C. , JUDGE M. D. , SINK J. D. , HOEKSTRA W. G. , BRISKEY E. J. 
Published: August 2006

SUMMARYA technique based on muscle response to electrical stimulation was shown to be useful in predicting, within 10 min of exsanguination, the time course of rigor mortis, rate of postmortem glycolysis, and ultimate color‐morphology rating. The response of an excised muscle to electrical stimulation was highly associated with post‐mortem muscle properties. The excitability threshold (lowest voltage at which contraction resulted) was found to be high in muscles which had a short time course of rigor mortis, fast postmortem glycolysis, and pale, soft, and exudative (PSE) ultimate gross morphology; and low in muscles with a long time course of rigor mortis, slow post‐mortem glycolysis, and ultimately normal color‐morphology. Strength of contraction (at 5, 10, 25, and 50 volts) was observed to be highest in muscles which exhibited long rigor, slow glycolytic rate, and normal color‐morphology. The duration of contractility (maintained under repeated stimulation at 2 cycles/see) was also noted to be longer in this type of muscle. Multiple‐regression analysis indicated that up to 87% of the variability in color‐morphology rating could be predicted by combining the various parameters of muscle response to electrical stimulation. Breed differences were observed which must be taken into account when using prediction equations.
Gel Filtration of the Water‐Soluble Protein Fraction of Wheat Flour
Authors: ABBOTT D. C. , JOHNSON J. A. 
Published: August 2006

SUMMARYThe usefulness of gel filtration through cross‐linked dextrans as a means of separating protein components in the water extracts of flour was investigated. Dextrans employed included Sephadex G‐25, G‐50, G‐75, G‐100, and G‐200, while distilled water and several concentrations of lactic acid were used as eluting solvents. The most effective combination was Sephadex G‐100 gel with 0.5N lactic acid as eluant. Although single protein components could not be isolated by this technique, it was possible to effect a simplification of the protein mixture and a concentration of some components in relatively small fractions of the eluate from gel columns. The combination of gel filtration and preparative starch‐gel electrophoresis was utilized to isolate a fraction which migrated electrophoretically as a single component.
Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin
Authors: TANNENBAUM S. R. 
Published: August 2006

SUMMARYThe interaction between glucose and insulin in the dry state was studied at a relatively low glucose concentration with carbon‐14‐labeled glucose. The conditions of the investigation were that the equilibrium relative humidity was 0.74, pH range 4–7, and temperature range 35–55°C. Under these conditions, the rate of the reaction decreased with increasing pH and had an activation energy of approximately 2.7 Kcal/mole. Reasons are given for believing that the reaction may be the formation of a Schiff base.
Lemon Juice Composition. V. Effects of Some Fruit Storage and Processing Variables on the Characterization of Lemon Juice
Authors: VANDERCOOK CARL E. , ROLLE LAURENCE A. , POSTLMAYR H. L. , UTTERBERG R. A. 
Published: August 2006

SUMMARYThe variables included storage prior to processing, heavy and light juice‐extraction pressures, and various methods of juice finishing. Lemons stored for 15 weeks dropped 64% in l‐malic acid but increased 34% in the total amino acids. Total polyphenolics showed no significant change. Extremes of extraction pressure had a significant effect on the amino acid (increased), total polyphenolic (increased), and Z‐malic acid (decreased) values but not on the citric acid, sterol, carotenoid, and soluble pectin values. The finishing process affected only the pectin content. Changes in some of the constituents with extraction pressure were small in comparison with the natural range of values. The prediction of citric acid by the multiple‐regression approach, reported earlier, is independent of commercial fruit storage and processing practices.
Preparation of Fruit Essences for Gas Chromatography
Authors: HEINZ D. E. , SEVENANTS M. R. , JENNINGS W. G. 
Published: August 2006

SUMMARYA large‐scale continuous liquid‐liquid extractor, designed for efficiently extracting large volumes of extremely dilute essence with minimal quantities of solvent, is described. Chromatograms are compared that were obtained on Bartlett pear essences prepared by: 1) direct fruit extraction; 2) extraction of laboratory steam distillates; and 3) extraction and 4) adsorption techniques applied to a commercial deaerator effluent.
Amino Acid Composition of Wheat Varieties and Flours Varying Widely in Bread‐Making Potentialities
Authors: SHOUP F. K. , POMERANZ Y. , DEYOE C. W. 
Published: August 2006

SUMMARYEight composites of hard red winter wheat varieties and 5 hard red spring wheat varieties from several locations, and single samples of soft red winter, durum, and club (white) wheat were milled to flour on a semi‐commercial mill, and their chemical composition, rheological properties, and bread‐making potentialities were evaluated. Protein determined by the Kjeldahl procedure was highly correlated with protein estimates by the acid‐orange‐12 binding method. The histidine, arginine, threonine, glycine, and methionine concentrations in protein were negatively correlated, and the glutamic acid and proline concentrations were positively correlated, with the total protein contents of the wheats. The contents of almost all the amino acids increased as the protein of the wheat and flour samples increased. Only cystine and methionine in the wheat, and lysine, cystine, and methionine in the flour failed to follow this pattern. Milling wheat to flour lowered (in decreasing order) concentrations of lysine, arginine, aspartic acid, glycine, alanine, tyrosine, histidine, threonine, and valine. The concentrations of glutamic acid, proline, and phenylalanine were higher in flour than in wheat. The concentrations in protein of basic amino acids, glutamic acid, and threonine were significantly correlated with certain rheological properties or bread‐making potentialities of the flours. Proteins of hard red spring wheats contained less lysine, arginine, and methionine, and more cystine, than hard red winter wheats.
Response of Striated Muscle to Electrical Stimulation
Authors: FORREST J. C. , BRISKEY E. J. 
Published: August 2006

SUMMARY— The response of striated muscle to electrical stimulation was studied in 30 Duroc pigs at two weights; and in 14 Poland China, 11 Yorkshire and 8 Yorkshire‐Duroc crossbred pigs of market weight. The Duroc pigs in the heavyweight group were more responsive to electrical stimulation, had a slower rate of post‐mortem pH decline and higher color‐morphology ratings than the light weight group of Durocs.The sex of the animal had only a slight effect on the response of the muscle to electrical stimulation. Muscles with a slow rate of glycolysis were significantly more responsive to electrical stimulation than those with an intermediate rate of glycolysis.The initial lactic acid concentration, unless present in excessive quantities, appeared to have little influence on the responsiveness of the muscle to electrical stimulation. Lactic acid increased significantly, accompanied by a lowering of pH, during the electrical stimulation of the muscle.Stimulation of the spinal cord caused a significantly lower color‐morphology rating and pH in the Poland China and Yorkshire, but not in the Duroc animals. Electrical stimulation in animals other than Poland China did not produce pale, soft, exudative (PSE) musculature.The electrical stimulatory response of red and white muscle was not significantly (P > .05) different; however, the data indicate that white muscle and PSE muscle do not respond in a similar manner to electrical stimulation.
Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam Meats
Authors: GADBOIS D. F. , MENDELSOHN J. M. , RONSIVALLI L. J. 
Published: August 2006

SUMMARY— The development of volatile carbonyl compounds in clam meats stored at 33–35°F was determined. A gas chromatographic method was used to monitor these compounds.When air‐packed samples were irradiated and/or heated, the concentration of carbonyl compounds increased immediately, except for some low‐boiling compounds that were reduced in concentration when the samples were heated. Storage of nonirradiated, air‐packed samples at 33–35°F caused a gradual increase in the concentration of volatile carbonyls until about the 20th day at which time the trend was reversed.When clam meats were vacuum‐packed, the effects of irradiation, heating, and storage were minimized. The pattern of volatile carbonyls in irradiated fresh clams is similar to that found in nonirradiated clams stored at 33—35°F for 20 days. It is concluded that the volatile monocarbonyl compounds, C2 to C7 and diacetyl detected, do not play a major direct role in the changing quality of stored clam meats.
A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef
Authors: BELLIS DEXTER R. , SECRIST JOHN L. , LINSKEY MICHAEL J. 
Published: August 2006

SUMMARY— Results obtained by a thermal extraction procedure for determining the fat content of fresh ground beef were found to correlate significantly (1% level) with results obtained by the official AOAC solvent extraction procedure. The fat levels investigated ranged between 14 and 29%. As the amount of sample grinding increased, the fat variation within thermal extraction replications decreased, while the differences between the thermal and solvent extracted fat became larger.Linear regression between the two methods contained significant error in certain areas of the fat range tested. The fourth order polynomial provided the best fit curve between the solvent and thermal extraction data for thermal samples ground once through a plate having g‐in. diameter holes and twice through a plate having holes 1/8‐in. in diameter. The thermal extraction method, being adequately reproducible, rapid, and economical, provides a valuable tool to the food industry in control procedure and to the Armed Forces in its quality assurance tests.