bluuebunny/crossref_metadata_2025_split huggingface dataset:
Age‐Associated Changes in Bovine Muscle Connective Tissue. III. Rate of Solubilization at 100°Ca
Authors: GOLL DARREL E. , BRAY R. W. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYThe rate of solubilization of insoluble connective‐tissue residues obtained from the loose connective‐tissue network within bovine biceps femoris muscle was studied in phosphate‐buffered (pH 7.0) aqueous medium at 100°C. Eleven animals from four age groups were used: Group I, three veal calves, 40–49 days old; Group II, three steers, 403–495 days old; Group III, three cows, 4 years, 8 months to 5 years, 5 months old; Group IV, two cows, 10 years, 2 months and 10 years, 5 months old. The conditions under which the samples were heated resulted in the solubilization of 95–100% of the hydroxyproline and 72–94% of the protein in the samples within 240 min. The release of soluble protein and soluble hydroxyproline indicated that collagen from the younger animals was solubilized (i.e. converted to gelatin) much more rapidly than collagen from the older animals. The low hydroxyproline content of the soluble protein released from the Group I samples was discussed, and it was suggested that these samples contained some reticulin. The average molecular weight of the soluble protein decreased with increasing age. The findings were discussed with relation to the results reported in two previous papers and the extent and strength of cross‐linkages in collagen from animals of different ages. It was suggested that the number and strength of cross‐linkages in collagen may play an important role in meat tenderness.
The Effect of Selected Carbohydrates and Plant Extracts on the Heat Activation of Bacillus Stearothermophilus Spores
Authors: FIELDS M. L. , FINLEY N. 
Published: August 2006

SUMMARYSpores of two suspensions of Bacillus stearothermophilus strain M were heat‐shocked in monosaccharides, disaccharides, and polysaccharides. The concentration had significant effects. The dominant significant trend was for reduced counts with increased concentrations of carbohydrate. These significant effects are thought to he associated with osmotic pressure. It would appear, therefore, that there was considerable difference in the osmosensitivity of spores in these populations. Spores were activated as well as suppressed when heated in plant extracts. Pea, spinach, and corn extracts tended to suppress spore germination, and green bean extract stimulated spore germination.
A Dietary Evaluation of Synthetic Amino Acid Amides
Authors: CROSBY DONALD G. , THOMSON J. R. , JOHNSON HERBERT E. 
Published: August 2006

SUMMARYGrowth of mice on a complete synthetic diet has been used to determine the ability of synthetic amino acid derivatives to replace the corresponding essential metabolites in nutrition. In a series of range‐finding experiments, it was found that dietary valine, phenylalanine, leucine, methionine, and, to a lesser extent, isoleucine could be effectively replaced by the corresponding DL‐amides or amide salts. In addition, DL‐valinamide salts could be administered in aqueous solution to supplement a solid valine‐free diet. The physical, chemical, and biological properties of amino acid amide salts may make them of special value in protein supplementation.
Measurement of Hypoxanthine in Fish as a Method of Assessing Freshness
Authors: SPINELLI J. , EKLUND M. , MIYAUCHI D. 
Published: August 2006

SUMMARYThe hypoxanthine contents of fresh fillets taken from three species of fish in Pacific Northwest waters were found to he almost zero, and increased at a fairly uniform rate during the first 8‐10 days of storage in melting ice. The hypoxanthine content reached maximum values in about 8‐10 days. Total nucleotides reached a minimum in about 6‐8 days. Fillets stored at −20°F showed practically no change in hypoxanthine content during four, months of storage.Hypoxanthine can be rapidly measured and the data can be used to judge the length of time fish has been held in storage.
Iron Sulfide Blackening in Canned Protein Foods. Interactions of Constituents in the Vapor Phasea
Authors: PIGOTT GEORGE M. , GUARDIA ENRIQUE J. , DOLLAR ALEXANDER M. 
Published: August 2006

SUMMARYThe formation of volatile bases and volatile acids during heat processing of albacore tuna loin sections was studied, using a closed system swept with nitrogen gas. The cell containing the tuna was heated gradually to 100°C, and the volatile acids and bases were trapped in standardized solutions. During the first 80 min of heating, at precooking temperatures, volatile acid evolved exceeded by threefold the slight amounts of volatile base (less than 0.5 mcq per 1000 g). Later during the heating cycle equal amounts of volatile acids and bases were formed.The ratio of sulfur to iron responded directly to the initial vacuum present in canned tuna. At high vacuum the ratio was 0.575. Sulfur was absent from the black deposits when the cans were sealed without evacuation, even when high levels of cystine were added. In commercially packed shrimp the sulfur to iron ratio was 0.322, which is consistent with a deposit of mixed oxides of iron, combined with ferrous sulfide. Addition of acetic acid (a volatile acid) at 10 mM per can suppressed the formation of black deposits at all closing vacuums in a model system containing added cysteine, while the addition of ammonium hydroxide (volatile base) or no addition resulted in the formation of black deposits at 26 inches Hg of closing vacuum.
Influence of Freezing Egg Yolk Plasma on the Properties of Low‐Density Lipoproteins
Authors: SAARI A. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

SUMMARYWhen yolk plasma was frozen for 24 hr between −20 and −25°C, the thawed mass had a pasty consistency. After freezing and thawing plasma, only 15% of the total lipoproteins were soluble in 10% NaCl. The two lipoproteins fractions, FLPL1, and FLPL2, isolated from the salt‐soluble material had chemical and physical properties similar to those for native plasma lipoproteins LPL1, and LPL3. With papin treatment, heated FLPL2, was degraded to the extent that all of the nitrogenous constituents were soluble in TCA solution. The influence of freezing LPL2 solutions at various pH values on the physical properties of the thawed solutions was examined.
Color Measurement of Translucent Food Samplesa
Authors: LITTLE ANGELA C. 
Published: August 2006

SUMMARYReflectance measurements of foods and food products can serve as rapid nondestructive indicators of quality. The problem of sample presentation to photoelectric reflectance units is easily solved with opaque, non‐light‐transmitting samples. With translucent materials, problems arise relating to internal light transmission and consequent light loss through trapping. A method of overcoming these problems is suggested, involving the application of Kubelka‐Munk colorant layer analyses. Appleberry‐applesauce mixtures with color differences controlled by addition of red food coloring, and artificial systems consisting of agar, cellulose, and controlled increments of yellow food dye, were evaluated subjectively and objectively. Direct measurement of deep layers of samples by photoelectric tristimulus colorimetry was not as successful in ranking the samples as was the visual panel. The measurement of thin layers of sample backed by white standard plaques increased the separation of successive samples in color space to conform closely to visual experience.
Sugars in Red Tart Cherries and Their Changes During Maturationa
Authors: CONSTANTINIDES SPIROS M. , BEDFORD C. L. 
Published: August 2006

SUMMARYSugars in red tart cherries (Prunus cerasus L. var. Montmorency) comprise 50‐60% of the total dry matter of the edible portion of the fruit. Paper, thin‐layer, and column chromatography were used to investigate the sugars present and changes in the main sugars during maturation. Seven sugars were found. Glucose and fructose comprised 99%, or more of the total sugars. Five reducing oligosaccharides in minute quantities were found by column and paper chromatography. These were not identified. Paper chromatography and the Dubois calorimetric procedure were used to quantitatively determine glucose and fructose. The ratio of glucose to fructose during ripening was constant, about 1.1‐1.0. On a dry‐weight basis, the sugars reached their highest level when the cherries became fully red, then dropped slightly and remained relatively constant during the rest of the harvest period. Recovery of glucose and fructose by this procedure was 100±3.7%.
A Comparison of Two Methods for the Determination of Lactic Acid in Muscle
Authors: SCHWEIGER A. , GÜNTHER H. 
Published: August 2006

SUMMARYTwo methods of determining lactic acid in mammalian tissues are compared. Lactic acid was estimated by the procedure of Barker and Summerson and by the enzymatic test with lactic dehydrogenase. The standard error of the mean at the 5% level was 5.8% for the former and 3.1% for the latter. Values for lactic acid found by both methods did not agree in most cases. Differences of over 40% were detected. After chromatographic purification of the extracted lactic acid, the Barker and Summerson values were identical with the enzymatic values. Lactic acid isolated by thin‐layer chromatography was identified by its infrared spectrum as the p‐phenyl‐phenacylester. The enzymatic test should be regarded as the more reliable procedure for determining lactic acid in meat.
Studies on Honey Inhibine. 4. Destruction of the Peroxide Accumulation System by Light
Authors: WHITE JONATHAN W. , SUBERS MARY H. 
Published: August 2006

SUMMARYConflicting reports on the sensitivity of honey inhibine (accumulated hydrogen peroxide) to light are resolved by demonstration of great variability in the effect of light on the peroxide accumulation value of different honeys. Destruction of the glucose oxidase in honey by photo‐oxidation has been observed. This enzyme, responsible for peroxide production in diluted honey, is destroyed in either full‐density or diluted honey by visible radiation, with the 425‐525 mμ region most effective. General laboratory illumination, particularly fluorescent‐tube lighting, is highly destructive to inhibine in a sensitive full‐density honey. The liability of the inhibine of a honey sample to photo‐destruction depends on the presence of a heat‐ and light‐stable, non‐volatile sensitizing material; photo‐oxidation is greatest at pH 3 and negligible at pH 6‐7. Immediate adjustment of the pH of honey samples prepared for bacteriological inhibine assay is therefore essential. Inhibine content of honey is not recommended as a quality factor, because of wide variation in light and heat susceptibility and in distribution according to floral source.
Role of Incidental Microflora in Natural Decomposition of Mucilage Layer in Kona Coffee Cherriesa
Authors: FRANK HILMER A. , CRUZ AMY S. DELA 
Published: August 2006

SUMMARYThe mucilage layer of ripe Kona coffee cherries decomposes naturally during processing. Mucilage breakdown does not occur if the cherry surface is disinfected chemically or if the outer skin remains unbroken. Decomposition depends upon the presence of pectinolytic bacteria, not, as sometimes reported, upon enzymatic activity of the coffee cherry.
Relation of “Breast Swab” to “Drip” Bacterial Counts in Tray‐Packed Chicken Fryers
Authors: MERCURI A. J. , KOTULA A. W. 
Published: August 2006

SUMMARYFour different methods were used to sample drip from fresh tray‐packed cut‐up fryer chickens during storage at 34°F. In the first method, one ml of drip was obtained from packages used for breast swab‐count determinations. The second method consisted of sampling drip from packages in which drip was allowed to accumulate throughout storage. In the third method, the sample of drip was taken from packages from which all drip that had accumulated between sampling days was removed. In the 4th method, drip from packages that been stored for one day was placed in test tubes and kept in the storage room with the packages. This drip was then sampled for bacterial counts at various intervals during storage.With each of the 4 methods, the numbers of bacteria per ml increased during storage at a rate paralleling that of the breast swab count. Significant positive correlations were found between the log of the breast swab count and the log of the drip count for all 4 methods.A significant positive correlation was also found between the log of the breast swab count and the log of the drip count when packages of frozen thawed tray‐packed cut‐up fryers stored at 34°F were tested. The rates of increase in numbers of bacteria, both on the breast skin surface and in the drip were lower for the frozen thawed samples than for the fresh samples.The advantages of using drip as a sampling material for estimating shelf life or sanitary quality of eviscerated poultry are discussed.
The Rabbit as a Source of Experimental Material for Meat Studies
Authors: PAUL PAULINE C. 
Published: August 2006

SUMMARYRabbits were studied to determine the degree of variation among carcasses treated alike, and the time course of development and resolution of rigor as measured by changes in the force required to shear the cooked longissimus dorsi. A technique was developed for obtaining shears perpendicular to the muscle fibers. Carcasses with similar histories were found quite uniform except for measures related to fat content. Cooking losses were related primarily to moisture content rather than fat content. When half carcasses stored 0, 2, 4, 6, 12 or 24 hr at 5°C were compared, the cooking losses were less at 0 and 24 hrs than at the intermediate times. Shear force decreased with each increase of storage time from 2 to 12 hr. The data on pH and shear indicate that rabbit carcasses handled in this manner pass through the development and resolution of rigor within 12 hr.
Oleoresin of Capsicum (Red Chilies)—Some Technological and Chemical Aspects
Authors: TANDON G. L. , DRAVID S. V. , SIDDAPPA G. S. 
Published: August 2006

SUMMARYThe principal source of the dry chili of commerce in India is Capsicum annuum, variety acuminatum. The oleoresin capsaicin, which is the alcoholic fraction of the ether extract of chilies, is the active ingredient of several essences and medicinal preparations from chilies. In the local variety used, the pericarp, which constitutes nearly 40% of the whole chilies, contains nearly 89% of the capsaicin, while the seeds contain 11%, and the stems only traces of it. Ether is one of the best solvents for extraction of the oleoresin by the percolation method. Since the pericarp contains considerably less fatty oil than the seeds, use of the pericarp for extraction obviates the difficulty of separation of the fatty oil from the oleoresin. The fatty oils, obtained separately from whole chilies and from the seeds, which are bland in taste, have higher acid and iodine values, but lower saponification values, than mustard or groundnut oils. Physicochemical standards have been determined for the oleoresin, fatty oil from whole chilies and fatty oil from the seeds alone.
Reactions Involved in Sulfite Bleaching of Anthocyanins
Authors: JURD LEONARD 
Published: August 2006

SUMMARYThe bleaching of anthocyanins by sulfur dioxide is a reversible process that does not involve hydrolysis of the 3‐glycosidic group, reduction of the pigment, or addition of bisulfite to a ketonie, chalcone derivative. In sulfite decoloration the reactive species is the anthocyanin carbonium ion (R+). The experimental evidence indicates that this simply reacts with a bisulfite ion to form a colorless chromen‐2 (or 4)‐sulfonic acid (R‐SO3H), similar in structure and properties to an anthocyanin carbinol base (R‐OH).
Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,b
Authors: KAUFFMAN R. G. , CARPENTER Z. L. , BRAY R. W. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYValues for pH were obtained from the chilled, aged, and cooked loin and ham muscles originating from 439 pork carcasses. Muscle pH was compared to a number of objective and subjective measurements related to the qualitative and quantitative values of pork products. Increased muscle acidity was associated with pale, soft tissues, which yielded higher percentages of expressible juice. Chilled‐muscle pH was associated with the pH of aged and cooked muscles, and there was also a positive relationship between the pH values of different muscles within each carcass at any stage of comparison. Dark, dry, firm muscle tissue exhibiting a relatively high pH, shrank less during curing and cooking and was more juicy and tender than pale, soft watery muscle tissue of low pH. Regardless of muscle acidity, the curing process raised all palatability ratings to a comparable and acceptable level; therefore it was concluded that the primary importance of a higher pork muscle pH, especially for hams, is its association with less shrinkage during processing.
The Determination and Contents of α‐ and γ‐Tocopherols in Margarine
Authors: LAMBERTSEN G. , MYKLESTAD H. , BRAEKKAN O. R. 
Published: August 2006

SUMMARYMethods are described for the determination of α‐tocopherol and γ‐tocopherol in margarine by column and paper chromatography and spectrophotometric measurement of the tocopherols. Thirty‐seven samples of Norwegian margarine, average values 52 μg/g α‐tocopherol and 89 μg/g γ‐tocopherol, together with 18 samples from other European countries, were assayed. Ten of the samples were further assayed after 7 months of storage, and showed average losses of 20% of α‐tocopherol and 14% of γ‐tocopherol. Analyses carried out on 8 samples of hydrogenated fats gave tocopherol values up to the level of original oils, indicating that the hydrogenation step itself does not destroy the tocopherols. Lastly, 7 samples of mixed fat for margarine production were assayed, and gave values somewhat higher than those calculated from the margarine values, indicating some loss during margarine production.
Effect of Lipid Content on Protein‐Sodium Linolenate Interaction in Fish Muscle Homogenates
Authors: ANDERSON MARGAKET L. , STEINBERG MAYNARD A. 
Published: August 2006

SUMMARYA species difference in reactivity of fish muscle proteins toward sodium linolenate in muscle homogenates is demonstrated. The proteins of muscle having higher lipid content show greater stability. Sodium linolenate uptake by natural lipids, resulting in competition between lipids and protein for added sodium linolenate, is suggested. The significance of these findings in terms of a possible in situ relationship of lipid hydrolysis to protein denaturation in frozen stored fish muscle is discussed.
The Influence of Chemical Additives on the Heat Resistance of Salmonella typhimurium in Liquid Whole Egg
Authors: LATEGAN PIETER M. , VAUGHN REESE H. 
Published: August 2006

SUMMARYThe heat resistance of Salmonella typhimurium in liquid whole egg at pH 5.5 and 55°C was reduced significantly by a number of chemical additives. Of these, the most effective were β‐propiolactone, ethylene oxide, and butadiene dioxide. Additional advantages of ethylene oxide and β‐propiolactone were the elimination of S. typhimurium from heavily inoculated whole‐egg slurry during storage at 0°C and a markedly increased lag phase of growth of the test organism in egg incubated at 30°C. Butadiene dioxide, although not tested at 0°C, was most effective in reducing heat resistance at pH 5.5 and 55° C, and also greatly increased the lag phase of the test organism at 30° C. Unfortunately, this latter compound is carcinogenic to mice.Acetic or lactic acid, used to lower the pH of liquid whole eggs, decreased the heat resistance of S. typhimurium more effectively than did hydrochloric acid, especially at pH 5.5 arid 6.0. Formic and propionic acids also were more effective than HCl when all were tested at pH 5.5. Differences in degree of dissociation between hydrochloric and the organic acids are thought to account, in large measure, for these observations.
Voges‐Proskauer‐Positive Yeasts Isolated from Frozen Orange Concentratea
Authors: MURDOCK D. I. 
Published: August 2006

SUMMARYSeven Voges‐Proskauer‐positive yeasts were isolated from 290 cans of frozen concentrated orange juice representative of the 1962 season's pack. Taxonomy studies of 4 isolates showed the presence of 2 strains of Saccharomyces. Each of the identified yeast strains grew and produced diacetyl in 12° Brix orange juice and 42° Brix orange concentrate, then subsequently removed it. Reagent‐grade diacetyl added to a 42° Brix sucrose solution inoculated with one of the test organisms was reduced 95% after 7 days at room temperature. The metabolic process involved in removing diacetyl from a product by yeast is not known.
Influence of Buffers and pH on the Thermal Destruction of Spores of Bacillus megaterium and Bacillus polymyxaa
Authors: WALKER HOMER W. 
Published: August 2006

SUMMARYSpores of Bacillus megaterium 1A28 and B. polymyxa 1A39 were heated at 100°C in buffers adjusted to different pH values. Generally, recovery of survivors was greatest in the neutral zone. Variations in recovery of survivors were attributable to the organism, buffer constituents, and pH of the buffer system. Use of different phosphate salts had no influence on destruction; stability was greatest in a range of .005—.050M phosphate. Citrate, phthalate, or ammonium ion in the buffer usually reduced heat resistance of the spores below that demonstrated in phosphate buffer.
Chlorophyll Catalysis of Fat Peroxidationa
Authors: HALL J. L. , MACKINTOSH D. L. 
Published: August 2006

SUMMARYPeroxide apparently occurring in freshly prepared sausage was traced to the catalytic effect of chlorophyll in the sage after fat extraction. The extracts were exposed to ordinary laboratory illumination a day before analysis. No peroxide appeared in extracts of the pork fat alone, nor in extracts of the sage alone. But mixtures of fat extract with sage extract developed peroxide. Extracts of green leafy material from other species and purified chlorophyll likewise developed peroxide with fat extracts. This effect is ascribed to the porphyrin structure. Extracts containing fat and chlorophyll should be kept in the dark until peroxide estimation.
Changes in Concentrated Milk During Frozen Storagea
Authors: NICKERSON THOMAS A. 
Published: August 2006

SUMMARYPrefreezing treatments greatly influence the physical stability of concentrated milk during frozen storage. Treatments that tend to retard lactose crystallization extend storage life. Agitation or cooling procedures that induce nucleation accelerate destabilization, as does the presence of foreign nuclei. Effluent diagrams from a DEAE column show changes in the casein fractions and in β‐lactoglobulin. The mechanism of protein insolubilization during frozen storage appears to be more complex than previously suggested.
Some Aspects of the Action of Tylosin on Clostridium Species PA 3679
Authors: POOLE G. , MALIN B. 
Published: August 2006

SUMMARYSpores of PA 3679 were derived from vegetative cells made resistant to an initial 4.0 ppm tylosin. Rate of germination of PA 3679 spores, either from the original sensitive stock or from a resistant stock, is not affected by tylosin. Vegetative cells of PA 3679 arising from germination and subsequent outgrowth of the resistant cells are killed by 0.8–0.9 ppm of residual tylosin. This is to he compared with 0.05–0.25 ppm initial tylosin required to kill sensitive cells. The residual level of tylosin in sterile spore‐recovery media is dependent on the initial tylosin concentration and the medium.