bluuebunny/crossref_metadata_2025_split huggingface dataset:
USE OF TWO RAPID A‐l METHODS FOR THE RECOVERY OF FECAL COLIFORMS AND Escherichia coli FROM SELECTED FOOD TYPES
Authors: ANDREWS W. H. , DURAN A. P. , MCCLURE F. D. , GENTILE D. E. 
Published: August 2006

ABSTRACTMethods of the Association of Official Analytical Chemists (AOAC) were compared with the A‐l (direct) and the A‐l (modified) methods for enumerating fecal coliforms and Escherichia coli in 702 samples, representing 11 food types. Geometric means of fecal coli‐form most probable number (MPN) values of samples analyzed by the A‐l (direct) and A‐l (modified) methods were equal to or significantly higher than the geometric means of samples analyzed by the AOAC method in 9 (82%) and 11 (100%) of the food categories, respectively. Geometric means of E. coli MPNs of samples analyzed by the A‐l (direct) and A‐l (modified) methods were equal to or significantly greater than the geometric means of samples analyzed by the AOAC method in 4 (36%) and 8 (73%) of the food categories, respectively. Overall, a significant degree of correlation was demonstrated between the AOAC method and the A‐l (modified) method in the enumeration of both fecal coliforms and E. coli in the majority of food types used in this evaluation.
EFFECT OF MILK ALBUMINATE AND OTHER SAUSAGE BINDERS ON TENSILE STRENGTH OF LIVER SAUSAGE
Authors: CASSIDY R. D. , GILLETT T. A. 
Published: August 2006

ABSTRACTMilk albuminate, a recently proposed (USDA) sausage binder composed of milk albumin and casein, and three other binders were evaluated using a high fat liver sausage formulation to determine their effect on bind (tensile strength). Determinations were made on slices of liver sausage using Union Carbide's new slice holding accessory developed for use with an Instron Universal Testing Machine. Liver sausage was produced to compare the effect of four binders (milk albuminate, sodium caseinate, calcium reduced dry skim milk (CRDSM), and dry skim milk (DSM) at four levels (0, 1, 2 and 3.5%). Each binder and all increases in binder level significantly improved (P < 0.05) the tensile strength of the liver sausage when added at 0–3X% of the formulation. At 2.0 and 3.5% of the formulation the milk albuminate's effect on tensile strength was comparable to CRDSM, superior to DSM, and inferior to sodium caseinate (P < 0.05). The latter binder, however, has USDA approval only for use in nonspecific items.
SHORT‐CUT SIGNAL DETECTION MEASURES FOR SENSORY ANALYSIS
Authors: O'MAHONY M. A. P. D. 
Published: August 2006

ABSTRACTTraditional sensory difference tests demonstrate whether a difference exists or not between two flavors; to determine the degree of difference requires further scaling. The two processes can be combined for perceptually small differences using difference tests based on signal detection measures. Such measures provide a measure of degree of difference directly which being a probability value is susceptible to analysis by parametric statistics Traditional signal detection measures are complex and time consuming but the present paper outlines a short and simple means of calculating such measures.
COMPARISON OF STRUCTURAL CHANGES IN BOVINE LONG AND SEMITENDINOSUS MUSCLES DURING COOKING
Authors: LEANDER R. C. , HEDRICK H. B. , BROWN M. F. , WHITE J. A. 
Published: August 2006

ABSTRACTStructural characteristics of aged (10 days) bovine longissimus and semitendinosus muscles as affected by thermal treatment were evaluated with scanning electron microscopy (SEM) and transmission electron microscopy PEM). Steaks were oven roasted at 177°C to internal temperatures of either 63, 68, or 73°C. At 63°C both muscle samples exhibited coagulation and denaturation of the perimy‐sium and sarcolemma and progressively increased to near complete coagulation and denaturation at 73°C. Well‐defined myofibrillar surface features were present in semitendinosus samples at 63°C and increased sarcomere denaturation and shrinkage were observed at the higher temperatures. Whereas, the overall topographical features of longissimus myofibrils were not well‐defined and exhibited a granular appearance even at 63°C. TEM of samples heated to 63°C revealed less distinct myofibrils in longissimus than in semitendinosus samples. Disintegration of filaments in the I‐band and shrinkage of filaments in the A‐band occurred at 63°C. Increased disintegration of actin filaments in the I‐band at the junction of the Z‐disc and shrinkage and disruption of the A‐band material occurred as temperatures were increased. Z‐disc material remained intact with some evidence of disruption at the higher temperatures. Although progressive disruption of muscle fiber ultrastructure occurred as steaks were heated to higher internal temperatures, these changes did not result in increased muscle tenderness. Instead the samples became progressively less tender as internal temperatures were increased likely due to the shrinkage and hardening of filamentous material in the A‐bands. Increased disintegration of filaments in the I‐band as temperature was increased apparently did not contribute to an improvement in tenderness.
FORMATION OF β‐LACTOSE FROM THE STABLE FORMS OF ANHYDROUS ã‐LACTOSE
Authors: PARRISH F. W. , ROSS K. D. , VALENTINE K. M. 
Published: August 2006

ABSTRACTTreatment of either of the stable anhydrous crystalline forms of or‐lactose with potassium methoxide in methanol at reflux does not result in the formation of β‐lactose, whereas the latter is formed from α‐lactose monohydrate or hygroscopic anhydrous α‐lactose under these conditions. We find that when β‐lactose is added to a reaction mixture containing either form of stable anhydrous α‐lactose, conversion of α‐lactose to β‐lactose proceeds readily. Further, we show that this conversion may be a solid‐solid transformation rather than dissolution of α‐lactose followed by crystallization as β‐lactose.
BIOAVAILABILITY OF VITAMIN B‐6 IN NONFAT DRY MILK AND A FORTIFIED RICE BREAKFAST CEREAL PRODUCT
Authors: GREGORY J. F. 
Published: August 2006

ABSTRACTThe results of microbiological and high performance liquid chromatographic (HPLC) methods for total vitamin B‐6 were compared with rat bioassay results for biologically available vitamin B‐6 in nonfat dry milk and a rice base breakfast cereal product. Excellent agreement was observed between assay values for total and available vitamin B‐6 in the nonfat dry milk, indicating full bioavailability. In contrast, the rat bioassay results indicated that the bioavailability of the vitamin B‐6 in the cereal product was low. The factors responsible for the apparently poor absorption or utilization of the vitamin B‐6 from the cereal product are not known. The results of this study indicate that the bioavailability of vitamin B‐6 may be strongly influenced by food composition.
QUALITY, APPEARANCE, AND TENDERNESS OF ELECTRICALLY STIMULATED LAMB
Authors: RILEY R. R. , SAVELL J. W. , SMITH G. C. , SHELTON MAURICE 
Published: August 2006

ABSTRACTFourteen wether lambs were slaughtered, split longitudinally and the left sides were electrically stimulated (ES) with 17 impulses (1.8 set duration) of 550 volts for 1 min prior to chilling. At 24 hr postmortem, USDA maturity scores were assigned to certain lean surfaces of the carcass. Following storage at 0‐2° C for 5 days, four boneless loin chops were removed from each side; two chops were displayed under retail conditions (1–3°C) for 4 days and two chops were used for shear force measurements. Longissimus muscles from ES sides were more youthful (P < 0.001) in color, and body cavity muscles (primary flank, secondary flank, intercostal) were brighter (P < 0.05) in color at 24 hr postmortem. There were no significant differences between chops from ES and control sides for muscle color, surface discoloration and overall appearance after 3 days of retail display; however, loin chops from the ES sides were more desirable (P < 0.10) in appearance on the fourth day of retail display than were the chops from the control (unstimulated) sides. Although there was no difference in cooking loss percentage, there was a significant difference (P < 0.10) in thawing loss percentage (0.83 for ES chops; 1.23 for control chops). Shear force measurements revealed that samples from ES sides were significantly (P < 0.01) more tender than were samples from the control sides. These data suggest that lamb lean color can be made brighter and more youthful in appearance by use of electrical stimulation. Other advantages associated with use of electrical stimulation are extended retail caselife and markedly improved tenderness of loin chops.
GAS‐LIQUID CHROMATOGRAPHIC ANALYSIS OF 'SUGARS IN READY‐TO‐EAT BREAKFAST CEREALS
Authors: LI B.W. , SCHUHMANN P. J. 
Published: August 2006

ABSTRACTA wide selection of ready‐to‐eat breakfast cereals was analyzed for sugars with a gas‐liquid chromatographic technique. Cereal products from General Foods, General Mills, Kellogg, Nabisco, Quaker Oats, and Ralston‐Purina were purchased locally. Sugars found in the cereals varied from sucrose alone to any combinations of fructose, glucose, lactose, maltose, and sucrose. The amount of a given sugar ranged from <0.5% to >50% of dry weight. Amounts of but not types of sugar varied from lot to lot; usually only slightly more than the analytical variations between replicates. The analytical data were verified on Several occasions by comparisons with data from a liquid chromatographic technique in our own laboratory, and in other laboratories by similar methods.
RATES OF ASCORBIC ACID DEGRADATION DURING THERMAL PROCESSING OF CANNED PEAS
Authors: LATHROP P. J. , LEUNG H. K. 
Published: August 2006

ABSTRACTThermal degradation rates of ascorbic acid in peas during a simulated retort operation were investigated at various temperatures. Fresh peas were blanched and vacuum sealed in thermal death time cans with brine. The canned peas were processed at ll0‐132°C for different time intervals. The ascorbic acid degradation reaction was found to be first order with an activation energy of 41 kcal/mole.
HEME PIGMENT CONTENT OF BOVINE HEMOPOIETIC MARROW AND MUSCLE
Authors: FIELD R. A. , SANCHEZ L. R. , KUNSMAN J. E. , KRUGGEL W. G. 
Published: August 2006

ABSTRACTHemopoietic marrow from the cervical and lumbar vertebrae and muscle adjacent to the vertebrae of four veal, four steers, and four cows were analyzed for total pigment, hemoglobin, myoglobin, and iron. Total pigment, hemoglobin, and iron were higher in marrow than in muscle. Hemoglobin and iron content of marrow remained relatively constant with increasing age while myoglobin and iron content of muscle doubled in steers and tripled in cows when the values were compared to those of veal. Pigment and iron interactions for age times location occurred because marrow from the lumbar vertebrae became fatter sooner than marrow from cervical vertebrae. Storing muscle or marrow 1‐wk at 2°C or freezing muscle or marrow at ‐29°C for 60 days prior to analyses did not change total pigment concentration or hemoglobin and myoglobin percentages in tissue. Mechanically processed beef product (MPP) is a mixture of muscle and marrow and the amount of total pigment increases as the amount of hemoglobin from marrow increases. Therefore, total pigment determination offers a simple method for estimating marrow content of MPP provided constant total pigment values for muscle and marrow by age of animals and by anatomical location can be established.
FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS
Authors: BERRY B. W. , MAGA J. A. , CALKINS C. R. , WELLS L. H. , CARPENTER Z. L. , CROSS H. R. 
Published: August 2006

ABSTRACTShort loin steaks selected from beef carcasses representing wide ranges in USDA maturity score (A, B, C, and E) and marbling level (high=moderate0 0 to moderately abundant5 0, medium=slight6 7 to modest9 0 and low=practically devoid5 0 to slight3 3, were subjected to flavor profile analyses. Beef from E maturity carcasses had higher aroma and flavor amplitudes and a greater predominance of “grassy” flavors than did beef from carcasses of other maturity groups. “Astringent” aftertaste was common to most samples. Analyses obtained in our study agree with earlier flavor profile studies conducted on beef of various USDA quality grades. Flavor profiles were developed for steaks from the same carcasses that had provided steaks previously identified as “desirable” or “undesirable” in flavor by two separate panels using hedonic flavor rating scales. “Sweet” and “browned” were typical flavors of steaks previously classified as desirable in flavor, while “grassy” and “astringent” were frequently noted flavors of steaks previously classified as undesirable in flavor. Marbling and fat content were higher in steaks previously classified as desirable in flavor, than in steaks classified as undesirable in flavor.
EFFECT OF PRESSURIZATION OF PRE‐RIGOR BEEF MUSCLES ON PROTEIN QUALITY
Authors: ELGASIM E. A. , KENNICK W. H. 
Published: August 2006

ABSTRACTThe effect of hydrostatic pressurization of pre‐rigor beef round muscle (semitendinosus) on protein quality was biologically and chemically determined. For biological evaluation rats (Long‐Evans strain) were used. Chemical evaluation was carried out by amino acid analysis. The biological and chemical protein efficiency ratios (PER) of pressurized meat were 2.47 and 2.7, respectively, compared to 2.60 and 2.84 for the control meat. Pressurization did not affect the apparent biological value (BV) or net protein utilization (NPU) of meat but significantly (P < 0.05) improved protein digestibility. Total essential and nonessential amino acid contents of pressurized samples were not different from that of the control. At the range tested, the protein quality of meat was not adversely affected by pressure treatment.
DIFFERENTIAL SCANNING CALORIMETRY OF MEAT PROTEINS AS AFFECTED BY PROCESSING TREATMENT
Authors: QUINN J. R. , RAYMOND D. P. , HARWALKAR V. R. 
Published: August 2006

ABSTRACTA differential scanning calorimeter was used to monitor the changes in heat stability of beef protein during processing of meat into sausage batter. Neither the mechanical work done nor the presence of fat affected the protein structural stability but the presence of NaCl drastically altered the stability to lower the temperature of denaturation (Td). This effect was partially reversible on dialysis. Rabbit and pork muscle behaved in a similar fashion. The role of salt in decreasing the Td may be critical in the manufacture of batter‐type meat products.
EFFECT OF RECOVERY METHODS ON YIELD, QUALITY AND FUNCTIONAL PROPERTIES OF POTATO PROTEIN CONCENTRATES
Authors: KNORR DIETRICH 
Published: August 2006

ABSTRACTSeveral coagulants were tested as potentíal potato proteín precipitants at room temperature for possible alternatives to the recently used energy‐intensive pH adjustment/heat coagulation method. Potato processing waste was simulated under pilot plant conditions and was used as a model system for the protein recovery from food wastes. The amount of protein precipitated by citric acid and ferric chloride was comparable with that obtained by TCA/heat treatment. Crude protein content was lower and ash content was higher for the samples coagulated at room temperature but nitrogen solubility was higher when compared to the heat coagulated one.
CALCULATION OF MOISTURE CONTENT OF A FORMULATED FOOD SYSTEM TO ANY GIVEN WATER ACTIVITY
Authors: LANG K. W. , STEINBERG M. P. 
Published: August 2006

ABSTRACTThe objective of this work was to develop a working equation for calculating moisture content of a formulated food system giving the desired aw. It was hypothesized that the total moisture content at a given aw is equal to a weighted‐average of the moisture bound by each component at the given aw. A mass balance equation based on this hypothesis was tested with mixtures of starch, casein, sugar, salt, propylene glycol, and ground beef in binary and ternary. combinations. In 22 determinations, the discrepancy between calculated and measured moisture contents ranged from ‐3.52 to +3.82% with an algebraic average of ‐0.014%. A t test showed the equation valid at 1% confidence level. The regression line for calculated vs experimental had a slope of +1.0191 and intercept of ‐0.0044. The coefficient of determination was 0.9976. It was concluded that the mass balance hypothesis is valid at aw 0.90‐0.33 for both desorption and absorption.
COMPARISON OF METHODS FOR SEPARATING OLIGOSACCHARIDES: ULTRAFILTRATION, GEL PERMEATION AND ADSORPTION CHROMATOGRAPHY
Authors: WANISKA R. D. , KINSELLA J. E. 
Published: August 2006

ABSTRACTMethods for the separation of glucose oligomers with a degree of polymerization (DP) of 5‐10 and l0‐20 were studied. Gel filtration using Bio‐Gel P‐2 fractionated glucose oligomers from corn syrups with dextrose equivalents (DE) of 36, 43, and 62. Corn syrup DE 43 was fractionated with Diaflow ultrafiltration (UF) membranes PMl0, UMl0, and UM2. Adsorption chromatography of corn syrup DE 43 was conducted with a charcoal‐celite column using a step‐wise elution schedule of ethanol:water mixtures. Gel permeation chromatography provided elution profiles of the various corn syrups; however, the respective glucose oligomers were not clearly resolved. Corn syrup DE 43 had the most oligosaccharides with the least content of sugars of large or small molecular size. Ultrafiltration using the UM2 and UMl0 membranes retained from 55‐70s of the oligosaccharides. Less than 7% of the oligomers were retained by the PM10 membrane. Adsorption chromatography was most efficient and effective in the separation of the discrete fractions with DP of 5‐10 and 10‐20.
FATE OF Salmonella infantis, Staphylococcus aureus, AND Hafnia alvei IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGE
Authors: KENNEDY J. E. , OBLINGER J. L. , WEST R. L. 
Published: August 2006

ABSTRACTThe fate of Salmonella infantis, Staphylococcus oureus, and Hafnia alvei inoculated onto vacuum packaged and polyvinylchloride (PVC) packaged fresh beef plate pieces after 0, 3, 7, 14, 21, and 28 days of storage at 1.7°C was investigated. Aerobic plate counts (APC's) of representative beef pieces were also monitored during storage and the effect of heat shrinking on both inocula and APC's in vacuum packaged samples determined. APC's of vacuum packaged beef pieces increased slower and attained lower final numbers than did PVC wrapped pieces. Levels of S. infantis in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 52 and 55%, respectively. The most rapid decreases occured during the first week of storage. S. aureus levels in PVC and vacuum packaged samples declined at similar rates during 28 days of storage with overall decreases of 90 and 80%, respectively. H. alvei increased in numbers by approximately 4.45 and 4.60 log cycles per gram in vacuum and PVC packaged beef pieces, respectively, during 28 days of storage. Levels of inocula in vacuum packaged samples were significantly lower initially and during storage than respective inocula in PVC packaged samples. Heat shrinkage of vacuum packages had no significant effect on levels of inocula or subsequent APC's.
EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON
Authors: ROBACH M. C. , OWENS J. L. , PAQUETTE M. W. , SOFOS J. N. , BUSTA F. F. 
Published: August 2006

ABSTRACTPork bellies (270) were processed under regular commercial conditions using various concentrations (five treatments) of sodium nitrite and potassium sorbate. The bacon produced was stored at 3°C, then fried and tested for nitrosamines by GC‐TEA (Thermal Energy Analyzer) at 0 and 21 days after slicing. Nitrite and sorbate concentrations were determined weekly during a 49‐day period of 3°C storage. Bacon processed without sodium nitrite, regardless of sorbate concentration, contained low (<4.4 ppb) levels of N‐nitroso‐pyrrolidine (NPYR) after being fried at 171°C for 3 min on each side. Bacon processed with 40 ppm nitrite and 0.26% potassium sorbate contained an average of 8.7 ppb NPYR at zero time (after slicing) and 5.4 ppb after 21 days of 3°C storage under vacuum packaged conditions. Bacon with 80 ppm nitrite and 0.26% potassium sorbate had average NPYR levels of 14.3 ppb at zero time and 11.4 ppb after 21 days of refrigerated storage. Bacon made with 120 ppm nitrite contained an average of 28.1 ppb NYPR at zero time and 16.2 ppb after 21 days at 3°C. After frying the bacon, 61‐71% of the potassium sorbate remained in the product. Methods for nitrosamine analysis (CC‐TEA) and sorbate determination are described.
EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON
Authors: SOFOS J. N. , BUSTA F. F. , BHOTHIPAKSA K. , ALLEN C. E. , ROBACH M. C. , PAQUETTE M. W. 
Published: August 2006

ABSTRACTThe study consisted of five treatments including formulations with or without sodium nitrite (120 ppm) or potassium sorbate (0.26%) or both nitrite (40, 80 ppm) and sorbate (0.26%). Packages (300 per treatment) of commercially prepared bacon were inoculated with Clostridium botulinum spores from 10 strains (5 type A and 5 type B) and temperature abused at 27°C. Uninoculated packages (100 per treatment) were also abused. The packages were visually checked for gas production during a 60‐day incubation period and tested for botulinal toxin. Spore and vegetative cell counts, aerobic total plate counts, product pH, residual nitrite depletion, and sorbate levels were also monitored. Toxic samples frequently occurred without gas, and many samples showing gas were nontoxic. Added sorbate or added nitrite extended the time to detection of first gas‐containing and first toxic samples. A combination of sorbate (0.26%) with reduced nitrite levels (40, 80 ppm) extended this time further. Nitrite or sorbate used singly in the formulation also decreased the rate of toxin production. None of the uninoculated packages was toxic, while the total number of toxic inoculated packages decreased with nitrite or sorbate in the formulations. Ninety percent of the samples from the control treatment became toxic during the 60‐day incubation period; 58.8% from the treatment with 0.26% sorbate; 22.0% from the treatment with 40 ppm nitrite and 0.26% sorbate; none from the treatment with 80 ppm nitrite and 0.26% sorbate; and 0.4% from the treatment with 120 ppm nitrite. Low nitrite‐sorbate combinations were thus effective in delaying botulinal toxin production in temperature abused bacon.
CONVECTION OVEN FRYING: HEAT AND MASS TRANSPORT IN THE PRODUCT
Authors: SKJÖLDEBRAND C. , HALLSTRÖM B. 
Published: August 2006

ABSTRACTThe different origins of water losses from frying meat loaves in a specially designed convection oven are discussed. A theory is presented for how water content inside the crust depends on the time temperature history of two different recipes. A model is developed for calculating water content profile in the crust and the thermal conductivity of the crust. Meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocity of the air. The water content of the crust was shown to be very low but increased steeply close to the evaporating zone. The flow of water close to the evaporating zone could be changed when using different recipes of minced meat. For example, when adding potato starch the water‐holding capacity (WHC) is increased and the main water losses occur as evaporation.