bluuebunny/crossref_metadata_2025_split huggingface dataset:
ULTRA‐RAPID CHILLING: CHILLING RATE EFFECTS ON THE APPEARANCE OF LAMB CARCASSES AND TENDERNESS OF LAMB CHOPS
Authors: REDMOND G.A. , McGEEHIN B. , SHERIDAN J.J. , BUTLER F. 
Published: May 2007

ABSTRACT The effects of different chilling rates on the visual attributes of lamb carcasses and the tenderness of lamb chops were investigated. Carcasses (n=72) were chilled at ‐20C, ‐10C, ‐4C or + 4C. After chilling all carcasses were stored at +4C for up to 8 days. Samples were taken at 2, 6 and 9 days postmortem for sarcomere length, Warner‐Bratzler shear force and sensory analysis. Carcasses were visually appraised at 2, 6 and 9 days postmortem for fat color, flank color, visible vein color, wetness and overall acceptability. Carcasses chilled at ‐20C had significantly higher Warner‐Bratzler shear force values than the other chilling treatments at 2 and 6 days but not at 9 days postmortem. No difference (P> 0.05) was found in Warner‐Bratzler shear force or sensory tenderness between any of the treatments by 9 days postmortem. Carcasses did not differ (P>0.05) in fat color, flank color or overall acceptability at any stage postmortem. Carcasses chilled at ‐20C had slightly darker (P< 0.05) vein color at 2 days postmortem but this was not evident by 6 days postmortem. Carcasses that were chilled at ‐20C had significantly lower evaporative weight losses than carcasses in any of the other treatments. Rapid chilling did not adversely affect the tenderness of lamb chops or appearance of lamb carcasses at 9 days postmortem compared with conventional chilling.
NUTRITIONAL QUALITY OF SURIMI POWDER FROM THREADFIN BREAM
Authors: HUDA N. , ABDULLAH A. , BABJI A. S. 
Published: May 2007

ABSTRACT Threadfin bream (Nemipterus japonicus) surimi was dried to produce surimi powder with a moisture content of about 5%. The surimi powder contained 72% protein and 20% carbohydrate. Although the protein content was lower than for dried fish flesh, the nutritional quality of surimi powder was higher than for dried fish flesh and casein. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility and true digestibility of surimi powder were 3.42, 5.37, 92.1 and 95.3, respectively, while for fish flesh they were 3.21, 5.20, 90.7 and 94.4, respectively. Freeze‐dried surimi powder had superior nutritional properties compared to oven‐dried method.
SENSORY AND MICROBIAL ATTRIBUTES OF A DEHYDRATED PORK PRODUCT (SHREDDED PORK)1
Authors: LI C.T. , OCKERMAN H.W. , MARRIOTT N.G. 
Published: May 2007

ABSTRACT Dehydration is an effective method to preserve meat. Fresh (4C) and frozen (‐18C) pork shoulders were processed by two dehydration methods through adding two variable fat levels (2% and 12%). Results indicated that the pH values (6.33) and TBA values (0.63 μg/g) of the dehydrated pork didn't change significantly during 7 weeks of storage at room temperature (27C). On a 9‐point scale, sensory scores (rancidity and overall acceptance, etc.) did not change (p > 0.05) during storage. The CFUs/g for both bacteria and molds were low (TPC < 200 CFU/g; mold counts < 30 CFU/g). Shredded pork has a stable shelf‐life, and it has potential as a popular meat snack or an ingredient in food mixtures.
THE EFFECT OF VITAMIN‐MINERAL NUTRITIONAL MODULATION ON THE PORK QUALITY OF HALOTHANE CARRIERS1
Authors: HAMMAN L.L. , GENTRY J.G. , RAMSEY C.B. , MCGLONE J.J. , MILLER M.F. 
Published: May 2007

ABSTRACTEffects of vitamin/mineral nutritional modulation, preslaughter stress, and hot‐fat trimming (HFT) on traits of 60 market hogs carrying one mutated copy of the halothane gene were determined. Both supplemented treatments resulted in more backfat over the longissimus muscle (P < 0.05) and darker Hunter L* values for the semimembranosus muscle (P < 0.05). Purge from the vacuum‐packaged loin sections during 7 days of storage at 2C was reduced. Supplemented treatments had lower Hunter L* readings for the semimembranosus muscle (P < 0.05). Treatments did not affect muscle palatability. Shelf‐life, water holding capacity and color of muscle was improved in chops from supplemented pigs (P < 0.05). HFT and transporting pigs for an additional 2 h did not affect meat quality. This study demonstrated advantages for improving pork muscle quality from pigs fed the vitamin/mineral supplement for at least 4 weeks before slaughter of market pigs monomutant for the halothane gene.
RAW MATERIAL pH, PUMP LEVEL AND PUMP COMPOSITION ON QUALITY CHARACTERISTICS OF PORK
Authors: BRASHEAR G. , BREWER M.S. , MEISINGER D. , MCKEITH F.K. 
Published: May 2007

ABTRACT Boneless, paired pork loins (n=120) were selected based on pH at 14 h postmortem. Ultimate pH, drip loss, instrumental color (L*, a*, and b* values), and proximate analysis were determined prior to pumping. Paired loins were cut into four sections and pumped to 100%, 106%, 112% or 118% of original weight to result in a product containing 0.4% sodium tripolyphosphate (STP) for Experiment 1 (Exp. 1) and 0.4% STP plus 0.4% salt for Experiment 2 (Exp. 2). In Exp. I, additional pump level increased (P<0.05) vacuum package purge. Higher raw materials pH reduced purge. A pump level x pH interaction (P<0.05) occurred for cook loss at 70C. In Exp. 2, increased raw materials pH reduced (P<0.05) purge loss and resulted in juicier, more tender pork. Pumped pork had higher (P<0.05) tenderness, juiciness, and saltiness scores than controls.
COMPARISON OF MIKROCLAVETM STERILIZATION SYSTEM AND CONVENTIONAL AUTOCLAVING FOR THE STERILIZATION OF MICROBIOLOGICAL MEDIA 1
Authors: CHUANG KENNY F. , FUNG DANIEL Y.C. 
Published: May 2007

ABSTRACTThe viable cell count performance of nutrient agar prepared by the MikroClaveTM sterilization system MSS‐500 was evaluated using Escherichia coli 0157:H7, Salmonella typhimurium, and Yersinia enterocolitica with conventionally autoclaved media as a comparison. No significant difference was found between agar prepared by the two methods. The MikroClaveTM was able to sterilize common bacteriological media such as Eosin Methylene Blue (EMB) agar, nutrient agar, Yeast and Mold (YM) agar, lactose broth, nutrient broth, and Yeast and Mold (YM) broth.
USE OF MULTIPLE PLASMID‐ASSOCIATED VIRULENCE DETERMINANTS FOR IDENTIFICATION OF PATHOGENIC YERSINIA ENTEROCOLITICA1
Authors: BHADURI SAUMYA 
Published: May 2007

ABSTRACTThe detection of cold‐tolerant plasmid‐bearing pathogenic strains of Yersinia enterocolitica depends on the expression of various plasmid‐associated phenotypic properties. In this study, low calcium Congo red agarose medium was used as a single multiple test medium to identify pathogenic serotypes of Y. enterocolitica or to indicate the pathogenic potential of individual strains. The assay is based on Congo red uptake, crystal violet binding, low calcium response and hydrophobicity. In general, the efficiency and reliability of this medium was found to be better than existing dye binding techniques for detecting virulent Y. enterocolitica strains.
MEMBRANE FILTRATION IMMUNOSTAINING TECHNIQUE FOR DETECTION AND QUANTITATION OF ENTEROTOXIGENIC CLOSTRIDIUM PERFRINGENS IN PRECOOKED BEEF 1
Authors: BAEZ LUIS A. , JUNEJA VIJAY K. 
Published: May 2007

ABSTRACTA membrane filtration‐immunostaining technique was developed for detection and direct enumeration of enterotoxigenic Clostridium perfringens in beef. The procedure combined a microcolony technique with an indirect alkaline phosphatase conjugated antibody visualization system. Precooked ground beef samples containing enterotoxigenic C. perfringens cells were diluted in phosphate buffered saline containing 0.1% Tween 80 and filtered through a 0.45 μm cellulose nitrate filter. The membranes were placed onto the surface of solid Duncan and Strong medium and incubated anaerobically for 4–18 h at 37C. The membranes were sequentially overlaid with C. perfringens anti‐enterotoxin and an alkaline phosphatase conjugated antibody resulting in a chromogenic reaction that enabled detection and enumeration. The membrane immunostaining technique proved to be sensitive enough to detect as low as 2 CFU/g of enterotoxigenic C. perfringens.
DETECTION OF BOTULINAL TOXIN GENES: TYPES A AND E OR B AND F USING THE MULTIPLEX POLYMERASE CHAIN REACTION
Authors: FERREIRA JOSEPH L. , HAMDY MOSTAFA K. 
Published: May 2007

ABSTRACTMultiple primer sets were combined with the polymerase chain reaction (PCR) and examined for use in the amplification of toxin gene fragments from four Clostridium botulinum types (A, B, E, and F). Vegetative cells obtained from overnight cultures were used directly in the PCR analyses without purification of chromosomal DNA. Gene fragments were amplified from the different botulinal toxin genes that code for types A, B, E and F toxins using a single PCR protocol. Toxin gene fragments were amplified from types B and F toxigenic organisms using the PCR and specific primer sets for these types in a single PCR tube. Type A and E toxin genes were also examined using type A and E specific primers in a separate PCR tube. The PCR‐amplified products were separated by electrophoresis on agarose gels containing ethidium bromide. The identity of the PCR products were confirmed by DNA hybridization using type specific probes. We conclude that this method is useful for the rapid and direct identification of toxigenic botulinal organisms that code for the toxin types A, B, E, or F.
DEVELOPMENTS IN PLATING METHODOLOGY FOR FOOD MICROBIOLOGISTS
Authors: GRIFFITHS MANSEL W. 
Published: May 2007

ABSTRACTIn order to simplify plate count procedures used in the food industry, a number of strategies has been adopted. The preparation and handling of media have been simplified with the advent of bench top sterilizers and automated plate pourers. Inoculation of plates using spiral platers have decreased the need for dilutions and special devices have been developed to make plate counts easier. Plates can be counted automatically using image analysis instrumentation and, in some instances, results can be obtained faster by the adoption of modified incubation conditions.
A NONLINEAR RESPONSE SURFACE MODEL BASED ON ARTIFICIAL NEURAL NETWORKS FOR GROWTH OF SACCHAROMYCES CEREVISME1
Authors: HAJMEER M.N. , BASHEER I.A. , FUNG D.Y.C. , MARSDEN J.L. 
Published: May 2007

AbstractResponse surface models (RSMs) are used to predict microbial growth as a function of environmental conditions. This study aimed to (1) develop an artificial neural network (ANN) model for predicting the combined effect of pH, and ethanol [E], and fructose [F] concentrations on the growth of Saccharomyces cerevisiae, (2) compare the prediction accuracies of ANN and traditional RSM, and (3) determine the relative importance of the three environmental factors in affecting growth of S. cerevisiae. Data used to construct the network were obtained from a literature study in which RSM were developed using linear regression techniques for estimating the growth rate constant (μmax). A total of 59 data sets representing the growth of S. cerevisiae in relation to pH, [E], and [F] was utilized. The agreement between experimental and ANN‐predicted values for the growth parameter (μmax was assessed quantitatively using three statistical descriptors: the Mean of the Absolute values of the Relative Error (MARE), coefficient‐of‐determination (COD) and sum‐of‐squared‐errors (SSE). The developed ANN‐based RSM. predicted the μmax of S. cerevisiae with higher accuracy than regression‐based RSM. The differentiability of the neural network provided means for studying the sensitivity of the model output (In μmax to each input parameter averaged over the entire database. The μmax was found to be most sensitive to pH, followed by [E], and [F] concentrations.
APPLICATION OF GENE AMPLIFICATION IN CONJUNCTION WITH A HYBRIDIZATION SENSOR FOR RAPID DETECTION OF SALMONELLA SPP. AND FECAL CONTAMINATION INDICATORS IN ANIMAL FEEDS
Authors: MACIOROWSKI K.G. , PEÑA J. , PILLAI S.D. , RICKE S.C. 
Published: May 2007

AbstractThe rapid detection of pathogenic microbial species in feed is of paramount importance considering its implications for animal production and food safety. To demonstrate the feasibility of rapidly detecting Salmonella spp. and fecal pollution microbial indicators in feed using gene amplification protocols, commercial and mixed feed samples were inoculated with two levels of a marker strain of S. typhimurium. Liquid extracts of the feed samples were used as templates in gene amplification reactions to amplify sequences associated with fecal contamination indicators. The sequence specificity of the amplification products (amplicons) were confirmed using biotin and fluorescein labeled probes in a navel dual probe based hybridization sensor. Using the combination of gene amplification and the hybridization sensor, the presence of sequences associated with fecal contamination were detected in 15 different feed matrices without employing preenrichment steps. Using this detection methodology, fecal pollution can be confirmed in feed at naturally occurring concentrations. The study demonstrates that it is possible to rapidly detect and confirm the presence of pathogenic bacterial genera in feed matrices by combining robust gene amplification reactions with appropriate post amplification detection systems.
ASSESSMENT OF IMPEDANCE MICROBIOLOGICAL METHOD FOR THE DETECTION OFESCHERICHIA COLIIN FOODS
Authors: JAWAD GHAZALA M. , MARROW TODD , ODUMERU JOSEPH A. 
Published: May 2007

AbstractThis study was conducted to determine the sensitivity and specificity of the impedance‐based microbiological method for the detection ofEscherichia coliin foods within 24 h of testing. A Malthus Microbiological Analyzer system (Malthus System V, Malthus Instruments Ltd., Bury, United Kingdom), and a modified Malthus Coliform Broth Medium (MCBM), and an incubation temperature of 44C were used. The sensitivity of the impedance method was determined by testing E. coli‐negative food samples spiked with different concentrations ofE. coli.The specificity of the method was determined by testingE. coli‐negative food samples spiked withKlebsiella pneumoniae, Enterobacter cloacaeandPseudomonas aeruginosa.The test results were compared with those obtained by the Most Probable Number (MPN) method. Milk, milk products, raw and ready‐to‐eat meats, and vegetables were tested for the presence ofE. coliby both methods. The sensitivity of the impedance method and the MPN method for the detection of foods containing 101CFU/g was 100% and 84.4%, respectively. Both methods had a specificity of 100% for food samples spiked with 101CFU/gE. coli.The specificity of the impedance and the MPN methods for the detection ofE. coliin naturally contaminated milk and meat samples was 100% and 95.7% respectively.E. coliwas detected in foods by the impedance method within 4–24 h of testing at a detection limit of 1 CFU/mL. These results demonstrate that the impedance method can be used as a rapid and sensitive method for the detection ofE. coliin foods.
INFLUENCE OF OXIDATION‐REDUCTION REDUCTANTS ON SALMONELLA TYPHIMURIUM GROWTH RATES AFTER INITIAL pH ADJUSTMENT AND ZINC COMPOUND ADDITION
Authors: PARK S.Y. , WOODWARD C.L. , BIRKHOLD S.G. , KUBENA L.F. , NISBET D.J. , RICKE S.C. 
Published: May 2007

ABSTRACTThe objective of this study was to examine the separate influence of acidic pH, reductants (cysteine and sulfide) and zinc compounds (Zn acetate and Zn sulfate) during anaerobic growth of a S. typhimurium poultry isolate in rich or minimal media. The anaerobic growth of a S. typhimurium poultry isolate in TSB medium was significantly inhibited by either acidic initial pH or higher concentrations of Zn acetate. S. typhimurium anaerobic growth in M9 minimal medium was significantly inhibited by either acidic pH or higher concentrations of Zn acetate or Zn sulfate. Most anaerobic growth rates of the S. typhimurium poultry isolate in acidic media and with higher concentrations of Zn acetate or Zn sulfate were less than 0.10 h‐1. The overall anaerobic growth rates of S. typhimurium were inhibited more in the presence (0.089 h‐1) of reductants than in the absence (0.102 h‐1) of reductants in M9 medium. Results in this study suggest that either increasing Zn concentration or decreasing initial pH can reduce growth rate of foodborne Salmonella under anaerobic growth conditions.
RAPID METHOD OF CHEESE PROCESSING FOR MICROFLORA AND MICROSTRUCTURAL STUDIES BY ELECTRON MICROSCOPY 1
Authors: ARYANA KAYANUSH J. , HENK MARGARET C. 
Published: May 2007

ABSTRACTPrevious methods for cheese sample processing for electron microscopy involves several days. Our objective was to identify a suitable yet rapid method. The rapid method involved an initial fixation of cheese in a solution of 2% glutaraldehyde and 1% OsO4 in 0.05M cacodylate buffer for 10 min. This was followed by a second fixation in 2 % glutaraldehyde and 2 % OsO4 in 0.05M buffer for an additional 20 min. Sample fixation by the rapid method was attained in a total of 30 min compared to 17 h in the control, i.e., the previous method, which required 15 h (overnight) fixation in 1% glutaraldehyde and 2 h fixation in 1 % OsO4. After fixation, en block staining with aqueous uranyl acetate was conducted for 30 min. This was followed by ethanol dehydration and infiltration in resin. Additionally, the rapid method was conducted with LR White resin compared to Spurr's epoxy resin in the control. The culture bacteria, protein matrix and dispersed fat globules were clearly visible and were unaltered by the rapid method.
THE DISRIMINATIVE EFFICIENCY OF COMMON SCALING METHODS
Authors: LAWLESS HARRY T. , MALONE GILBERT J. 
Published: May 2007

ABSTRACTFour types of rating scales, nine‐point category scales, line marking, magnitude estimation, and a hybrid of the category and line scale, were employed to assess visual, tactile and olfactory characteristics of products by consumers. The scales were compared for their ability to discriminate differences among products, for variability, for reliability, and for ease of use. All methods were able to generate highly significant differences among products. However, a modest advantage for category scales was observed in almost all comparisons.
A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS1
Authors: JOHNSON PETER B. , CIVILLE GAIL VANCE 
Published: May 2007

ABSTRACTA new descriptive language for evaluating the taste of warmed‐over meat flavor has been developed. These terms should help researchers elucidate the causes of the phenomena of off‐flavor in meats. The meat industry should also be able to apply these terms in new meat product development, quality control, and shelf‐life stability.
EFFECTS OF HEALTH DISORDERS AND POOR NUTRITIONAL STATUS ON GUSTATORY FUNCTION
Authors: MATTES RICHARD D. 
Published: May 2007

ABSTRACTGustatory function is not static within an individual. Taste sensitivity and preferences are modified by numerous, well‐documented external factors (e. g. smoking) as well as less widely recognized physiologic or internal idiosyncratic attributes such as salivary composition and genetic make‐up. In addition, no single gustatory attribute adequately characterizes an individual's taste world. Measures of threshold sensitivity, suprathreshold sensitivity and preference may vary independently necessitating the assessment of each to derive a reliable assessment of an individual's gustatory status. Measures of taste preference, however, appear to hold the greatest predictive power for dietary behavior. Gustatory disorders may be manifest in the following forms: hypergeusia, hypogeusia, dysgeusia, ageusia, food aversions and food cravings. Each of these disorders is defined and, to the extent that information is available, the prevalence, etiology and clinical significance of each is discussed. Following this, a general scheme is presented along with numerous examples for evaluating the potential impact health or nutritional disorders may have on gustatory function. Finally, implications of health and nutritional disorders for applied sensory research are briefly considered.
PRODUCT OPTIMIZATION AND THE ACCEPTOR SET SIZE
Authors: LAGRANGE VERONIQUE , NORBACK JOHN P. 
Published: May 2007

ABSTRACTThe acceptability of a product, measured by the acceptor set size (percentage of consumers rating the product acceptable), is a function of the perception of its attributes. The attributes are themselves a function of the inputs to the product (such as ingredients, processing or storage variables). These assumptions lead to the following model:Acceptor set size = F (attribute1, attribute2, …, attributen)Attribute j = f (input1, input2, …, inputm)If we assume that these functions are differentiable, we can estimate the partial derivatives of the acceptor set size, with respect to the input variables. The gradient vector obtained indicates the fastest way to maximize the acceptor set size. The gradient search method, using the acceptor set size as an objective measure, can be applied in a variety of situations: to improve existing products, to maximize the acceptability of new products, and to study the relationship between shelf‐life and acceptability.
ALTERNATIVE ANALYSES OF MAGNITUDE ESTIMATION DATA
Authors: BUTLER G. , POSTE L.M. , WOLYNETZ M.S. , AGAR V.E. , LARMOND E. 
Published: May 2007

ABSTRACT.Three methods of standardizing magnitude estimation data, external calibration, modulus normalization, and equalization were examined using a sensory evaluation data set arising from an incomplete block experiment testing five gels of varying firmness. Both the original data and a logarithmic transformation of the data were analyzed. Instrumental data were also collected. When untransformed data were analyzed the method of standardization profoundly affected tests of significance, coefficients of variation (%CV), and estimation of the power function relating the sensory data to the concentration of the underlying gel. The logarithmically transformed data lead to results independent of the standardizing technique and with higher F‐ratios, lower %CV's and normally distributed errors.
THE RELATIONSHIP BETWEEN CONSUMER PREFERENCES AND TRAINED PANEL RESPONSES
Authors: SHEPHERD R. , GRIFFITHS N. M. , SMITH K. 
Published: May 2007

ABSTRACT.Eight samples of dried tomato soups were profiled by a trained panel, who also provided ratings of overall liking and liking for particular attributes on relative‐to‐ideal rating scales. A consumer panel tested a subset of four of the soups in home trials, assessing them for overall liking and for particular attributes on either hedonic or relative‐to‐ideal rating scales.The pattern of overall preferences differed between the trained and untrained panelists, demonstrating the inappropriateness of using trained panelists to provide measures of preference or acceptance. The conclusions regarding consumer preferences would differ depending on which rating scale was used; these differences disappeared when the relative‐to‐ideal ratings were converted into values of the same form as the hedonic ratings. The overall liking was best predicted by flavor rather than color or thickness.A principal components analysis (PCA) of the profile data compared well with a plot based on the trained panel preference data using MDPREF. The preference data were also fitted to the PCA dimensions using the PREMAP vector model, which gave a good fit for only six of the 15 trained panelists; the PREMAP ideal point model failed to show a better fit. In order to test these models adequately more than eight samples would need to be tested.
CONTRASTING THE EFFECTS OF INGESTION AND EXPECTORATION IN SENSORY DIFFERENCE TESTS1
Authors: KELLY F. B. , HEYMANN H. 
Published: May 2007

ABSTRACT.Paired comparison and triangle tests were used to contrast the effects of ingestion and expectoration in two distinct systems: added salt in kidney beans and nonfat milk with added milkfat. Probit analysis was used to determine panel difference thresholds. Analysis of variance was used to evaluate significant differences between the methods of sampling and for effects of fatigue due to ingestion of the sample. No significant differences between the two methods of sampling were found for either thresholds or fatigue effects.