bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF CHILLING RATE, CARCASS FATNESS AND CHLORINE SPRAY ON MICROBIOLOGICAL QUALITY AND CASE–LIFE OF BEEF
Authors: STEVENSON K. E. , MERKEL R. A. , LEE H. C. 
Published: August 2006

ABSTRACTThe microbiology, weight loss (carcass shrink) and case‐life of ham‐burger and top loin steaks were studied on carcasses from fat and thin beef‐type steers. One side of each carcass was chilled rapidly (0°C) and the other slowly (15°C) for 24 hr followed by storage at 2°C. One‐half of the sides were sprayed with a sodium hypochlorite solution containing 200 mg/L chlorine. Slow‐chilled sides and those from thin carcasses sustained the greatest weight loss. Case‐life at 2°C of steaks and ham‐burger was not affected by chilling rate or application of spray. Slow‐chilling resulted in significantly higher aerobic plate counts and psychrotrophic bacterial counts than fast‐chilling, and microbial counts were higher in samples taken from the inside of the carcass (jugular furrow) than from the outside of the round. Application of sodium hypochlorite spray resulted in slightly lower aerobic plate counts but the results were not significantly (P > 0.10) different from unsprayed samples.
EFFECTS OF INITIAL HAM QUALITY AND OTHER VARIABLES ON PROCESSING YIELD AND SMOKE DEPOSITION
Authors: KORHONEN R. W. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R. , STRIBLING K. V. 
Published: August 2006

ABSTRACTSubjective ratings for muscle color and firmness were utilized to segment 299 fresh hams into four different quality groups (low, average, high, dark and soft). Individual hams were pumped to 115% of their green weights with a 62° brine (8–2–2 mixture) by either an artery (188 hams) or stitch (111 hams) brine injection system and then held at 3°C for a 21‐day brine equalization period. The hams were then washed, placed in stockinettes and smoked. Prior to smoking, individual hams were assigned to one of six smoking schedules which were based upon three different levels of relative humidity (40, 60 and 80%) and two heating schedules (60, 71, 82°C and 49, 60, 71°C, dry bulb). Center‐cut slices (1.25 cm thick) were removed from five or six average quality hams in each smoking schedule. Three 0.3 cm thick slices were removed from the top (medial side) and two 0.3 cm thick slices from the bottom (lateral side) of each center‐cut slice for smoke deposition determinations (phenolic compounds). Artery‐pumped hams produced significantly higher processing yields than the stitch‐pumped hams. Smoke deposition was not affected by method of brine injection. Processing yields were significantly lower for the low‐quality group of hams. Smoking schedules employing the lower smokehouse temperatures and relative humidities (40 and 60%) produced higher overall processing yields. At the higher temperature schedule, 60% relative humidity decidedly reduced overall processing yields. Processors desiring to use higher smokehouse temperatures should use a relative humidity greater than or less than, but not equal to, 60% to optimize processing yields. The concentrations of phenols observed in all six treatments would result in acceptable smoke flavor ratings.
EFFECT OF SOY PROTEIN ISOLATE ON TURKEY ROLLS MADE FROM PRE‐ AND POST‐RIGOR MUSCLE
Authors: KARDOUCHE MAY BASSILA , PRATT D. E. , STADELMAN W. J. 
Published: August 2006

ABSTRACTFour levels of a soy protein isolate (supro 620) 0, 1, 2 and 3% were used with both pre‐ and post‐rigor pectoralis muscles of turkeys. Water (3 times the weight of the isolate) was added. Quality of rolls was determined by a sensory panel and shear values obtained from a Kramer shear cell attached to an Instron. As the level of isolate increased, the flavor, tenderness, texture and acceptability scores increased, and the shear values decreased. Level of protein isolate had a greater influence on the shear values than the rigor state of the meat.
CONTROLLED FERMENTATION OF SLICED CUCUMBERS
Authors: FLEMING H. P. , THOMPSON R. L. , BELL T. A. , HONTZ L. H. 
Published: August 2006

ABSTRACTA process is described for the controlled fermentation of sliced, large cucumbers which results in improved firmness of the tissue. The cucumbers are sliced, blanched in water, cooled, brined in a solution of NaCl and calcium acetate at pH 4.3–4.6 and inoculated with a Lactobacillus plantarum starter culture. The fermentation is essentially complete within 1 wk at 27°C. Buffering of the brines with calcium acetate had the dual advantage of insuring complete fermentation, and firming of the cucumber tissue. Heated slices, when brined at 0–6.5% NaCl according to this process, were firm after 3 months’ storage; whereas, unheated slices became soft at lower levels of NaCl. The process offers a possible means of reducing or eliminating the problem of soft centers in large cucumbers. The process also improved the firmness of small, whole cucumbers.
SURFACE TEXTURIZATION OF EXTRUDED AND PREFORMED POTATO PRODUCTS BY A THREE‐STEP, DRY‐STEAM DRY PROCESS
Authors: NONAKA M. , SAYRE R. N. , NG K. C. 
Published: August 2006

ABSTRACTA dry‐steam‐dry process was used to make a crisp French fry from mash potatoes without additives. The times and conditions for drying, steaming and drying were varied and evaluated to get an organoleptically acceptable product. Long cooking times, high pressures and shearing actions that caused cellular damage and release of free starch were detrimental to the process and product. Compared with the commercially available product, the extruded French fry is more crisp, fries in a shorter time, absorbs less oil, has more natural potato flavor and has an excellent “plate‐life.’ Other comparisons showed the process utilized less raw material and produced more strips and servings than was possible with the commercial process and product.
SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATION
Authors: ROSENAU J. R. , CALZADA J. F. , PELEG M. 
Published: August 2006

ABSTRACTA processed, nonfermented cheese‐like product was prepared by direct acidification of milk and heat coagulation of the curd. Modification of the textural properties was done by the incorporation of carrageenan. Textural evaluation was done by uniaxial compression. The parameters analyzed were true stress‐true (Hencky's) strain relationships obtained at two deformation histories, residual stresses after relaxation and true stresses and strains at failure. Results showed that with respect to all these parameters the experimental nonfermented product resembled commercial processed American cheese though at generally smaller strength levels. Introduction of carrageenan contributed solid properties to the experimental processed cheese. At 1% level of carrageenan the product had mechanical properties similar to those of commercial cheese.
MICROBIOLOGICAL AND SANITIZER ANALYSIS OF WATER USED FOR COOLING CONTAINERS OF FOOD IN COMMERCIAL CANNING FACTORIES IN MINNESOTA AND WISCONSIN
Authors: ODLAUG THERON E. , PFLUG IRVING J. 
Published: August 2006

ABSTRACTThe cooling water in 17 food canning plants in Minnesota and Wisconsin was analyzed on site in a mobile laboratory for total aerobic count and for aerobic and anaerobic spore counts. The pH, temperature and chlorine or iodine level of the water were determined. A total of 171 water samples from 42 plant‐day evaluations were analyzed. The total aerobic count was found to be a function of the concentration of hypochlorous acid (HOCl), type of cooling system, water temperature and the presence of iodine. Spore levels generally were <3 CFU/ml and did not appear to be related to the sanitizer concentration. The data collected in this study were used in estimating the probability of leaker spoilage in canned foods. The probability of a Clostridium botulinum spore leaking into a can of food was calculated to be less than 2 × 10−6 to 2 × 10−7.
EVALUATION OF MILK CARAMELS CONTAINING HYDROLYZED LACTOSE
Authors: GUY E. J. 
Published: August 2006

ABSTRACTSeveral properties of milk caramels containing either hydrolyzed lactose (HL), hydrolyzed sweet whey (HSW), or invert sugar were evaluated. Control caramels containing none of these humectants were also evaluated. Caramels containing 5 and 10% invert sugar or 86% HL had comparable hot spread indices, properties of reducing sugar crystallization during storage, and taste and texture panel acceptabilities. However, caramels made with invert sugar were more compressible than those made with HL. On extended storage, both types of caramels resisted moisture losses at 25 and 40% relative humidities, which was predictable from their equilibrium relative humidities (ERH). Caramels made with 5 and 10% hydrolyzed lactose (90%) as HSW were inferior with respect to taste, texture and compressibility but had superior humectant properties as well as the property of reducing sugar crystallization rates. Although their initial taste and texture panel acceptabilities were good, control caramels had the highest ERH and dried out the most in storage at low humidities, causing excessive sugar crystallization. This study shows excellent caramels can be made containing 5 or 10% HL.
ACCELERATION OF LIMITED FREEZE‐DRYING IN CONVENTIONAL DRYERS
Authors: ZARKARIAN J. ALEKSONIS , KING C. JUDSON 
Published: August 2006

ABSTRACTLimited freeze‐drying leaves a substantial, predetermined and uniform moisture content, such as is required for compression of the product. The process can be accomplished by modification of ordinary freeze‐dryers. It is shown that the time required for limited freeze‐drying can be reduced by as much as a factor of two through the use of programmed platen temperatures, starting with higher temperatures which are then reduced as drying proceeds. 1‐cm cubes of cooked beef can be dried to a uniform average moisture, content of 10% in 7 hr in this way. The observed temperature histories and drying times agree well with the predictions of a quantitative model for asymmetric freeze‐drying.
EFFECTS OF VARYING LEVELS OF SUCROSE, CORN SYRUP SOLIDS AND VINEGAR ON THE QUALITY OF SWEET PICKLED PEACHES
Authors: HEATON E. K. , SHEWFELT A. L. , HENDERSON L. 
Published: August 2006

ABSTRACTQuality changes in pickled peaches packed in three syrup concentrations and five ratios of sucrose‐corn syrup solids were studied. Variations in the ratios of sucrose and corn syrup solids (CSS) had no apparent effect on Brix level or pH of the syrup. Shear press values which denoted increased firmness associated with osmotic action which caused shrinkage and loss of drained weight. The more attractive color of peaches packed in high density syrups (66–69° Brix) and all sucrose syrups was related to higher Gardner “a’ values. Different ratios of sucrose to CSS in the syrups significantly affected the sensory ratings for appearance, color, aroma, texture and flavor. Sensory quality scores decreased significantly when CSS were used to replace 50% or more of the sucrose in packing syrups. Multiple‐comparison sensory difference tests closely paralleled findings from sensory quality ratings. Significant differences existed in sweetness, fruit flavor and general quality but not acidity. It was evident that sourness ratings were influenced by variations in syrup acidity. The Brix and acid levels of pickled peaches could be decreased by approximately 20% without causing significant changes in general quality and fruit flavor.
APPLICATION OF ACID LACTASE TO WINE MAKING FROM COTTAGE CHEESE WHEY CONCENTRATES
Authors: GAWEL J. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTAn acid lactase β‐galactosidase preparation and standard wine yeast Saccharomyces cervisae were used to simultaneously hydrolyze lactose and ferment the resulting simple monosugars to ethanol. A standardized fermentation whey medium, prepared from a reverse osmosis‐heat evaporated concentrate of 24% lactose, 0.25–1.0g per liter of lactase enzyme and a 2% yeast inoculum, gave a potentially acceptable whey wine. It contained 11–12.2% (vol/vol) of ethanol within 10–15 days of fermentation at 30°C. The fermentation efficiency ranged from 76–81%.
A SIMPLE TECHNIQUE FOR MAINTAINING TEMPERATURE OF COOKED MEAT SAMPLES PRIOR TO SENSORY EVALUATION
Authors: CAPORASO FREDRIC 
Published: August 2006

ABSTRACTA technique using a double boiler system was developed to keep cooked meat samples at a constant uniform temperature prior to sensory panel analysis. The advantages of the technique include temperature stability, ease of use, prevention of surface dehydration and versatility (can be used with many other heated food products). A comparison to holding samples in either a gas or electric oven was made.
FACTORS AFFECTING INHIBITION OF Clostridium botulinum IN CURED MEATS
Authors: LEE S. H. , CASSENS R. G. , SUGIYAMA H. 
Published: August 2006

ABSTRACTGround pork trim was formulated with various levels of nitrite and one of two NaCl concentrations, canned and heated at 90, 100 or 110°C. Cured meats were similarly prepared with meat whose sulfhydryls had been reacted with silver ions. Antibotulinum activity in these cured products was tested by inoculating Clostridium botulinum spores directly into canned meats (96 spores/150g) or into homogenates (1:1, w/v) adjusted to 30 ppm NaNO2 (48 spores/16.5 ml). Antibotulinum activity was detected by both challenges. It was greater in meats cured with higher nitrite concentrations, was lower if processing was at high temperature (110 vs 90° C) and decreased during storage of the cured meats. Inhibitory activity was found in cured products made of silver‐treated meats.
PROTEIN EXTRACTION FROM MEAT AND THE POSTMORTEM PERMEABILITY OF MUSCLE FIBERS
Authors: CERRELLA E. G. , MASSALDI H. A. 
Published: August 2006

ABSTRACTThe extractability of intracellular proteins of bovine meat in a Ringer solution was determined as a function of the transfer area of regularly cut samples. With the aid of theoretical estimations of the extracted fraction—by application of diffusion theory—it is shown that proteins migrate uniformly in all directions and do not proceed exclusively from the fibers ruptured by the cuts. This result is discussed in connection with the postmortem permeability of tissue and its relevance in the models of freezing injury of meat.
EFFECT OF HISTAMINE, PUTRESCINE AND OF CANNED SPOILED TUNA ON GROWTH IN YOUNG JAPANESE QUAIL
Authors: BLONZ EDWARD R. , OLCOTT HAROLD S. 
Published: August 2006

ABSTRACTNewly hatched quail were fed for 9 days with chick starter meal, or diets based upon 60% freeze‐dried spoiled or nonspoiled tuna. The diets were fed alone, or with added histamine or putrescine. Histamine in the chick starter meal depressed weight gain while the putrescine had no apparent effect at the level used. The diets based upon 60% freeze‐dried spoiled tuna significantly depressed weight gain when compared to the nonspoiled tuna diets. No significant effect was observed when histamine was added to nonspoiled tuna diets at levels equaling or exceeding that in the spoiled fish. Quail might be useful bioassay animals for the isolation and identification of toxic factors in canned spoiled tuna fish.
DEGRADATION KINETICS OF ASCORBIC ACID AT HIGH TEMPERATURE AND WATER ACTIVITY
Authors: LAING B. M. , SCHLUETER D. L. , LABUZA T. P. 
Published: August 2006

ABSTRACTThe kinetics of ascorbic acid degradation were studied in an intermediate moisture model food system as a function of water activity (0.69‐0.90) and temperature (61‐105°C). The disappearance of ascorbic acid in each case followed a zero order kinetic model. Rates of ascorbic acid degradation ranged from 1.5‐10.5 mg/100g solids/min, while the activation energy was in the range of 14—17 Kcal/mole. It is suggested that dissolved oxygen concentration was limiting above 92°C, resulting in a rate decrease between 92 and 105°C. Rates of ascorbic acid degradation were found to increase with increasing aw, except at 105°C, where the opposite was observed. An equation derived from the integrated zero order rate law was used to predict ascorbic acid losses during an unsteady state heating process approximating a linear temperature rise, with good results. The same equation was much less accurate (predictions were 2‐4 times larger), when used to predict ascorbic acid losses during extrusion processing, most likely due to the difficulty in obtaining an accurate temperature history of the extruded product.
EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEF
Authors: CROSS H.R. , BERRY B.W. , NICHOLS J.E. , ELDER R.S. , QUICK J.A. 
Published: August 2006

ABSTRACTThe objective of this study was to evaluate the effect of mechanical desinewing (a new process whereby the major portion of the sinew or connective tissue and foreign particles is removed) vs grinding on textural properties of comminuted beef. Desinewing generally improved textural properties of beef patties with greatest effects on meat from mature animals. The 0.19 cm desinewing head was superior to 0.25 or 0.32, but further research is needed to refine head selection.
EFFECTS OF HEATING METHODS ON PROTEIN NUTRITIONAL VALUE OF FIVE FRESH OR FROZEN PREPARED FOOD PRODUCTS
Authors: BODWELL C.E. , WOMACK M. 
Published: August 2006

ABSTRACTLyophilized samples of instant mashed potatoes, peas with onions, beans with frankfurters, beef pot roast with gravy, and breaded fish portions were evaluated for effects on protein nutritional value of treatments simulating conventional institutional procedures (fresh preparation followed by holding at 82°C for 0, 1/2, 1/2, and 3 hr) and convenience food system handling procedures (preparation, freezing, reheating to 82° C using microwave, high pressure steam, infrared or hot air convection oven heating and holding at 82°C for 1/2hr). For the five products studied, the treatment means for Shortened Pepsin Digest Index values ranged from 66–69, for percent available lysine (excluding values for the fish product) from 82‐86% (FDNB extractive method) or 59‐65% (TNBS extractive method) and for Modified Protein Efficiency Ratio from 2.99‐3.07. Lysine availability, when estimated by the “difference” method, for the fish product was over 95% for all treatments. Amino acid compositions of selected samples did not vary markedly with treatment. With rat bioassays, designed to detect decreases in selected amino acids, several significant differences were observed but they were not consistently related to treatment. Neither conventional nor convenience food system handling procedures seriously decreased estimated protein nutritive values of the products studied.
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: STANDARDIZED EMULSIFYING PROCEDURE
Authors: BERG E. TORN , LUNDH G. 
Published: August 2006

ABSTRACTIn order to evaluate the emulsifying properties of proteins it is important to quantify and to more exactly describe the emulsification process. This has been done by utilizing a recirculating emulsification system, where the flow velocity is controlled. The power and energy input during the emulsification process has been measured, thereby providing a tool for the comparison of the emulsifying efficiency of various kinds of emulsifying equipment. A description of such an emulsification system on a laboratory scale is given for emulsifying with a turbo‐mixer, a valve homogenizer and an ultrasonic device.
FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY
Authors: TORNBERG E. 
Published: August 2006

ABSTRACTProtein stabilized emulsions have been prepared in a recirculating emulsification system, where flow velocity, power and energy input have been controlled and measured. Three different types of emulsifying equipment have been used, namely a turbo‐mixer, an ultrasonic device and a valve homogenizer. The protein systems studied were a soybean protein isolate, a whey protein concentrate (WPC) and a sodium caseinate, and the emulsions obtained were characterized in terms of creaming stability. It was found that although the power and energy consumption during emulsification were the same, the creaming stabilities differed as a function of the emulsifying apparatus used. Increased power and energy input contributed in general to an improved creaming stability up to a certain limit, whereupon it leveled off. The emulsifying efficiency of the turbo‐mixer is poorest in terms of creaming stability of the emulsions formed, whereas the ultrasonic device most generally is the best choice of equipment at lower power input. At an increase of power consumption the valve homogenizer is an equally good alternative, or even better.
SWEETENING OF COFFEE AND TEA WITH FRUCTOSE‐SACCHARIN MIXTURES
Authors: HYVÖNEN LEA , KURKELA RAKEL , KOIVISTOINEN PEKKA , RATILAINEN ANNI 
Published: August 2006

ABSTRACTFor reducing the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of fructose and saccharin were prepared. Mixtures of fructose and saccharin, the sweetness of which in coffee, lemon tea and iced lemon tea corresponded to that of 5% sucrose in the drinks, were prepared. Magnitude estimation and forced‐choice paired comparison tests were used as methods. Using a triangle test with a trained panel it was checked whether the mixture‐sweetened drinks were distinguishable from those sweetened with sucrose. In consumer tests a single sample test was used. Energy saving of 50‐70% compared to equally sweet sucrose‐sweetened coffee and tea could be achieved without deterioration of other taste qualities.
ANALYSIS OF TRYPTOPHAN UTILIZING ITS REACTION WITH ALPHA‐KETOGLUTARIC ACID
Authors: ANDERSON N. E. , CLYDESDALE F. M. 
Published: August 2006

ABSTRACTThe interaction between tryptophan and α‐ketoglutaric acid (α‐KGA) was utilized for the quantitative estimation of tryptophan. Previous work enabled two sets of reaction conditions to be chosen which produced stable quantities of chromophore with wavelength of maximum absorbance (lDmax) at 358 nm. Both conditions produced Beer's Law plots over the concentration range 0‐l.8 mM tryptophan. This interaction was found to produce a specific analytical technique for tryptophan. Analysis of reaction mixtures revealed that a yellow chromophore was responsible for the production of absorbance with lDmax at 358 nm. Measurement of N‐terminal tryptophan dipeptides was successful whereas attempts to measure the tryptophan content of lysozyme and C‐terminal tryptophan dipeptides were unsuccessful utilizing this reaction.
PROTEIN EFFICIENCY RATIO (PER) OF COMBINATION HAM CONTAINING ISOLATED SOY PROTEIN
Authors: TYBOR P. T. , ENDRES J. G. , WILLIAMS L. D. 
Published: August 2006

ABSTRACTRegular hams, water‐added hams and three different combination ham products were prepared by stitch injection, massaging, canning and water cooking. Pumping pickles for the combination ham products contained 10% or more of isolated soy protein. The combination hams were pumped with differing amount of soy protein. These hams differed as to actual ham content as follows; 76%, 71% and 66% ham. The protein efficiency ratios (PER) of the combination hams were statistically equivalent to both the regular and water‐added hams. Thus, the extension of ham with isolated soy protein can result in a product having a protein nutritional value equal to traditional ham products as determined by the PER assay in rats.
MAGNESIUM CONTENT OF SELECTED FOODS
Authors: GREGER J. L. , MARHEFKA S. , GEISSLER A. H. 
Published: August 2006

ABSTRACTThe magnesium content of about 150 foods was determined by atomic absorption spectrophotometry. Generally bread and cereal products and chocolate and licorice candies had two to three times the magnesium per wet weight as milk, meat or vegetable products. The ratios of magnesium to caloric content of these foods were also calculated using published values for caloric content of the foods. Generally the ratios were higher in vegetables than in meat, milk and cereal products.