bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Post‐Mortem Aging and Enzyme Tenderizers on Mucroprotein of Bovine Skeletal Muscle
Authors: McINTOSH ELAINE NELSON 
Published: August 2006

SUMMARY—The effect of post‐mortem aging on the mucoprotein of bovine skeletal muscle was studied, and compared with the effect of papain. The effects were strikingly similar. After either treatment, the isolated mucoprotein products were observed to have lowered viscosity, various degrees of ultra‐filterability, and changes in the character of precipitates formed in the presence of alcohol or phosphotungstic acid. There was a decrease in glucosamine‐galactosamine ratio, which was indicative of lessened glucosamine content.Following post‐mortem aging, a portion of mucoprotein became extractable by KCI. This product was unfilterable, and exhibited low viscosity, with increased hexosamine content and marked loss of nitrogen. Loss of nitrogen was also observed in the ultrafilterable product which resulted after papain treatment. The mucoprotein solubilized by hot water increased in post‐mortem aging. These observations indicated that depolymerization of mucoprotein occurs as a result of either post‐mortem aging or enzyme tenderizer treatment. There appears to be a breakdown of the mucoprotein which produces fragments of lower molecular weight. Lessened nitrogen content, together with the decrease in glucosamine‐galactosamine ratio observed in the KCI‐extractable product isolated after aging as well as in the ultrafilterable product which resulted after papain treatment, indicate a splitting off of protein.Mucoprotein breakdown may be a factor in the increased tenderness as the result of either post‐mortem aging or treatment with papain‐containing tenderizers. Studies are needed which correlate mucoprotein changes with tenderness in order to establish this relationship. It is conceivable that the changes in the mucoprotein fraction observed in this study contribute significantly to the loss of integrity observed in bovine skeletal muscle after post‐mortem aging.
The Effects of Cooking on Chlorinated Hydrocarbon Pesticide Residues in Chicken Tissues.
Authors: RITCHEY S. J. , YOUNG R. W. , ESSARY E. O. 
Published: August 2006

SUMMARY—DDT and lindane were fed separately and in combination at levels of 0.2 and 2.0 ppm to chickens during a growing period of 9 weeks. Pesticides incorporated into the tissues were reduced considerably when the birds were cooked by baking or frying. DDT, DDE, and Kelthane were present in the control and cooked carcasses, but DDD was found only in the cooked birds. A relationship between the two pesticides in which lindane enhanced the retention of DDT in the tissues appeared possible.
An Analysis of Reflectance Spectrophotometry as Applied to Meat and Model Systems
Authors: SNYDER H. E. , ARMSTRONG DAVID J. 
Published: August 2006

SUMMARY—A comparison of different ways of treating reflectance data showed that K/S ratios were best suited for quantitative analysis of myoglobin derivatives in intact meat samples. Evidence was found for a change in the average path length of light reflected from a water suspension of a myoglobin‐dried milk mixture. The average path length decreased in the region of an absorbancy peak. The ratios of K/S values derived from reflectance data on myoglobin derivatives can be quite different from the ratios of absorbancy coefficients of the same derivatives at the same wavelengths but obtained by transmission spectrophotometry. Results with a myoglobin‐dried milk suspension showed that the nature of the blank used for reflectance had an important influence on the K/S ratio.
Vitamin A Supplements and Hypoxanthine‐Uric Acid and Nucleotide Content of Selected Beef Muscles
Authors: MEYER DOROTHY D. , VAIL GLADYS E. , BRAMBLETT VIANNA D. , MARTIN T. G. , HARRINGTON R. B. 
Published: August 2006

SUMMARY—Longissimus dorsi (two positions), biceps femoris, gluteus medius, and rectus femoris muscles from 16 Charolais‐Hereford crossbred and 16 Hereford straightbred heifers on supplements of Vitamin A ranging from 0 to 6000 I.U. per lb ration were analyzed in the raw state. From 12 of the Charolais‐Hereford crossbred and 12 of the Hereford straight‐bred carcasses, loin steaks at three positions within the longissimus dorsi muscle were analyzed after cooking. Phosphorylated compounds having absorbance at 248 mμ, hypoxanthine‐uric acid, pH, and total moisture were determined in both raw and cooked tissue.In raw tissue, phosphorylation was higher and hypoxanthine‐uric acid was lower for longissimus dorsi than for the other muscles (P < .01). Differences between two positions in longissimus dorsi muscle were statistically nonsignificant. Significant differences (P < .05) were found for hypoxanthine‐uric acid and pH among Vitamin A supplements by analysis of variance techniques. Charolais‐Hereford crossbred heifers tended to have larger quantities of hypoxanthine‐uric acid than did Hereford straightbred heifers.In cooked loin steaks a breed × vitamin supplement linear interaction was significant (P < .051 for hypoxanthine‐uric acid, pH, and intensity of flavor and a quadratic trend (P < .05) for total moisture. Among steak positions, hypoxanthine‐uric acid differences were significant (P < .011 and there was a significant linear trend (P < .01) for hypoxanthine‐uric acid, pH, total moisture and intensity of flavor and also a linear trend (P < .05) for juiciness. There was a significant vitamin × position interaction (P < .011 and breed × vitamin × position intertction (P < .011) for hypoxanthine‐uric acid.Cooked loin steaks from Charolais‐Hereford crossbred heifers had slightly higher apparent IMP and hypoxanthine‐uric acid values than steaks from Hereford straightbred carcasses. Average flavor desirability scores were slightly higher for Hereford straightbred heifers than for the Charolais‐Hereford crossbreds, although the differences were not found statistically significant.Total moisture and average juiciness sensory scores were significantly different (respectively P < .01 and P < .05) among loin steak positions.Size and location of muscle within the carcass, cooling rate, pH of tissue, inter‐and intramuscular fat, and lean muscle mass are some factors believed to affect nucleotide degradation and content of hypoxanthine‐uric acid.
Some Physical and Chemical Changes in the Vitelline Membrane of the Hen's Egg During Storage
Authors: FROMM DANIEL 
Published: August 2006

SUMMARYPhysical and chemical observations were made on the loss of strength and substance by the vitelline membrane of the hen's egg during changes in ambient pH. It was found that the vitelline membrane of the freshly laid egg contains a network of fibers on its surface which tends to dissipate as the pH of the albumen rises. In conjunction with the physical deterioration of the fibrous structure on the vitelline membrane, there are significant changes in weight, protein, and hexosamine content of this membrane. Hypotheses are presented concerning the mode of action of the physiochemical changes in the vitelline membrane.
A Study of the Fate of Volatile Hop Constituents in Beer
Authors: BUTTERY RON G. , BLACK D. R. , LEWIS M. J. , LING LOUISA 
Published: August 2006

SUMMARY— The volatile material from a pilot plant brewed beer (hopped) has been analyzed by the direct combination of capillary gas chromatography and mass spectrometry. None of the major volatile terpenoid hydrocarbons of hops (myrcene, caryophyllene, humulene) could be detected in the beer volatiles. The only volatile constituents in the beer which could be assigned to hops with some certainty were ethyl dec‐4‐enoate and ethyl deca‐4,9‐dienoate, which exist in the hop oil as the methyl esters.A capillary gas chromatography analysis of a beer which was brewed without hops but with methyl dec‐4‐enoate (0.02 g/L) showed that this ester was converted to the ethyl ester by the fermentation.A study was also carried out using model systems to parallel the “kettle boiling” step of brewing. This involved boiling hops with water for a set period and filtering the water extract from the hops. It was found that the pattern of volatile hop constituents in the filtrate (hopped water) was quite different from hop oil and consisted principally of free organic acids, humulene epoxide, humulenol, and other hop oil oxygenated components. With fine filteration through Celite, very little myrcene, humulene, or caryophyllene were transferred into the water, even though they form the major part of hop volatiles. If, however, only coarse filtration was used, a greater amount of these hydrocarbons were found in the filtrate.It is concluded that the amount of volatile hop oil constituents reaching the final beer probably depends upon the exact conditions of the brewing process used. No evidence could be found in the present work to support the view that the tiny amounts that do survive in beer prepared by the typical American process could contribute more than a very minor amount to the characteristic beer aroma.
Factors Affecting the Stability of Chlortetracycline, Tylosin and Furylfuramide Against Low Level of Ionizing Radiation
Authors: KAWABATA TOSHIHARU , KOZIMA TSUNEO , SHIMURA NAOHIKO , YOSHIMURA EIZO 
Published: August 2006

SUMMARY— Effect of low levels of ionizing radiation (0.01–0.2 Mrad) on the stability of chlortetracycline (CTC), furylfuramide (FF) and tylosin (Tl) were investigated. Tl in the phosphate buffer of pH 6–8 was very sensitive to low‐level radiation, while either FF or CTC exhibited fairly high resistance at the same dose levels. Removal of dissolved oxygen in the test solution by aerating with nitrogen gas enhanced the inactivation of TI and FF at 0.05–0.1 Mrad of radiation, but it had an opposite effect on the inactivation of CTC. Much higher TI and CTC activities were retained after irradiation at 0.1 or 0.2 Mrad when the drugs were added to albumin, gelatin, broth or minced meats of five species of fish; the retention of FF did not change.The remaining activity of Tl at 0.1 or 0.2 Mrad of radiation was more or less influenced by adding various sugars and amino acids. The presence of sugars (mono‐ or disaccharides) did not change retention of TI markedly, but gave a weak protective effect. Tryptophane, histidine, phenylalanine, methionine and tyrosine exhibited a fairly high protective action on the inactivation of TI after irradiation.
Composition of Bovine Muscle Lipids at Various Carcass Locations
Authors: O'KEEFE P. W. , WELLINGTON G. H. , MATTICK L. R. , STOUFFER J. R. 
Published: August 2006

SUMMARY— Bovine intramuscular lipids extracted from the semitendinosus, triceps brachii and longissimus dorsi muscles were fractionated into phospholipids and neutral fats by silicic acid column chromatography. In spite of the wide range in total fat content at each location, phospholipids were present in all three muscles at a level of approximately 500 mg per 100 g of muscle tissue. This result, coupled with the lower total fat content of the semitendinosus as compared to the other two muscles, indicated a significantly higher percentage of phospholipid material in the total fat from the semitendinosus as compared to the triceps brachii or longissimus dorsi.The fatty acids were identified in both lipid fractions using retention time data obtained on both a polar and a non‐polar column. The identity of the unsaturated fatty acids was confirmed when their peaks did not appear on the chromatographs obtained from brominated samples. There was significantly more C14:0 in the longissimus dorsi neutral fat fractions than in the semitendinosus neutral fat fractions. In the phospholipids, there was significantly more C16:0 and significantly less C18:0 in the longissimus dorsi as compared to either the semitendinosus or triceps brachii. Although the two lipid fractions of the longissimus dorsi contained slightly higher percentages of total saturated fatty acids than the corresponding fractions in the other two muscles, the effects were not significant.
Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods
Authors: POWERS JOHN J. , KEITH ELIZABETH S. 
Published: August 2006

SUMMARY— Stepwise discriminant analysis for classifying food samples (known independently to differ in flavor) is illustrated by computer analysis of gas chromatograms from roasted coffee and potato chips. Four lots of coffee prepared so as to differ in flavor were scored organoleptically, steam distilled, and the distillate examined gas chromatographically. By calculating all possible ratios among peak heights and subjecting these ratios to discriminant analysis, the coffee could be classified into the four flavor categories from the gas chromatographic data. The discriminant analysis procedure was set to select the ratio most critical in differentiating among the chromatograms, then move on to the next most efficient ratio until the samples were classified. The same thing was done for potato chips except headspace volatiles were used for the gas chromatographic analysis.Not only does the procedure described enable flavor to be correlated with gas chromatographic data, but the efficiency values for each ratio are useful. A compound devoid of flavor can conceivably be highly correlated with flavor; however, there is a good chance that a compound highly correlated with flavor is a flavor substance itself.
Substrates and Intermediates in the Enzymatic Reduction of Metmyoglobin in Ground Beef
Authors: SALEH BASSIMA , WATTS BETTY M. 
Published: August 2006

SUMMARY– Various substrates were tested for their ability to increase the reduction of metmyoglobin by donating electrons to NAD. Intermediates of the glycolytic pathway which proved to be effective were glyceraldehyde‐3‐phosphate and fructose‐1, 6‐diphosphate. Other substrates, oxidized by NAD‐linked dehydrogenases known to be present in meat are a‐glycerophosphate, malate and glutamate. These also increased metmyoglobin reduction when added to meat.The pathway of electron transport from NADH to metmyoglobin is believed to be mainly by way of DT diaphorase (menadione reductase) and quinones, since dicumarol, a specific inhibitor of this enzyme, partially blocked the reaction in meat. Higher levels of quinones did not accelerate the reaction.
Formation of N‐Substituted Pyrrole‐2‐Aldehydes in the Browning Reaction Between D‐Xylose and Amino Compounds
Authors: KATO HIROMICHI , FUJIMAKI MASAO 
Published: August 2006

SUMMARY– The formation of N‐substituted pyrrole‐2‐aldehydes in the browning reaction between D‐xylose and selected amino acids was investigated.In order to facilitate the separation of the reaction products, the carbonyl compounds formed in the browning solution were converted into 2,4‐dinitrophenylhydrazones (2,4‐DNPs) and then esterified with diazomethane. Isolation of the esterified 2,4‐DNP was accomplished by column chromatography with alumina. Chemical structures of the isolated 2,4‐DNPs were confirmed by elementary analyses, ultraviolet and visible absorption spectra, and nuclear magnetic resonance spectra.The following N‐substituted pyrrole‐2‐aldehydes were isolated as methyl ester of 2,4‐DNP, respectively: (2‐formylpyrrol‐I‐ybacetic acid from the reaction mixture of D‐xylose and glycine, 3‐(2‐formylpyrrol‐1‐y1)propionic acid from β‐alanine, and 2‐(2‐formylpyrrol‐1‐y1)‐4‐methyl‐valeric acid from L‐leucine.The extent of pyrrolealdehyde formation from D‐xylose and selected alkylamine or amino acid was in the following order which corresponded to the extent of melanoidin formation: n‐butylamine > methylamine, β‐alanine > glycine > DL‐alanine. N‐substituted pyrrole‐2‐aldehyde was rather stable and was not considered to be an important intermediate of melanoidins. However, some correlationships between the formation of pyrrolealdehyde and that of melanoidins were demonstrated and discussed.
The Formation of Carbonyl Compounds in Cucumbers
Authors: FLEMING H. P. , COBB W. Y. , ETCHELLS J. L. , BELL T. A. 
Published: August 2006

SUMMARYThe carbonyl contents of benzene extracts of aqueous cucumber homogenates were estimated spectrophotometrically as the 2, 4‐dinitrophenylhydrazones. A large increase in the formation of carbonyl compounds occurred when cucumbers were blended with water in the presence of oxygen. This formation of carbonyl compounds was prevented by three methods: blending the cucumbers at pH 1.0; blending in an oxygen‐free atmosphere; and heating whole cucumbers to an internal temperature of 77°C before blending.Chromatographic assays indicated that negligible amounts of the 2‐enals, 2, 6‐nonadienal, 2‐nonenal, and P‐hexenal are present in intact cucumbers; but a rapid synthesis of this class of carbonyl compounds occurred when fresh cucumbers were blended in the presence of oxygen. The most significant increase occurred in the formation of 2, 6‐nonadienal, the aldehyde largely responsible for the flavor of fresh cucumbers. There were indications that ethanal and propanal were present in appreciable levels in intact cucumbers.These observations suggest that the characteristic flavor components of fresh cucumbers are generated enzymatically as a consequence of cutting or mechanically rupturing the fruit.
Effect of Low Temperature on Structure and Firmness of Apple Tissue
Authors: STERLING CLARENCE 
Published: August 2006

SUMMARYApple tissue was frozen at different temperatures and in different solutions, thawed, examined microscopically and tested for resistance to compression (firmness). In slow freezing, ice crystals separated the cells, crushed them, and ruptured ceil walls to produce radial splits in the tissue. The mechanical freezing damage occurs during freezing rather than during thawing. The firmness of frozen tissue was much lower than that of raw tissue. The effect of most added solutes was to minimize ice‐caused damage and to increase firmness with increasing concentration. The lower the temperature of freezing, the firmer was the tissue and the less was the amount of tissue disruption. The maximum firmness of frozen tissue was about half that of raw tissue, with the major decrease in strength due to loss of turgor. Firmness was increased to about twice that of raw tissue by immersion of the raw tissue in salt solutions at ‐2°C or at lower temperatures if the solutions remained unfrozen.
Separating and isolating Aroma and Flavor Constituents of Roasted Peanuts
Authors: BROWN BRUCE A. , KONIGSBACHER KURT S. , ELLISON FRANK E. , MANN GODFREY E. 
Published: August 2006

SUMMARYA technique was developed for the extraction of quantities of peanuts and for the separation of those extracts into fractions of different chemical categories, each of which had a distinct aroma. Twelve acids were identified; the presence of hexanal, 2,4‐decadienal and β‐sitosterol was confirmed; and evidence was gathered that indicates the presence of aliphatic lactones. In addition, 2‐oxooctanal and a dihydroxynaphthaleneacetic acid were also found to be present. Gas chromatographic examination of the acid fractions from three varieties of peanuts showed some qualitative and quantitative differences.
Low Temperature Growth of Salmonella
Authors: MATCHES JACK R. , LISTON J. 
Published: August 2006

SUMMARY—Salmonellae, normally grown at 3.5–37°C, can grow at much lower temperatures. Experimentally, minimum growth temperatbres were obtained when salmonellae were grown on the surface of agar in a temperature‐gradient incubator over a temperature range of 1.1 to 12.3°C. These minimum temperatures, as determined by visible growth for 7 serotypes, ranged from 5.5 to 6.8°C.The pattern of survival or growth of S. derby, S. heidelberg, and S. typhimurium was followed by inoculating the organisms into tubes of broth and incubating the tubes in a polythermostat over a temperature range of 1.1 to 12.3°C. Minimum growth temperature obtained for S. heidelberg after 19 days' incubation was 5.3°C. The minimum growth temperature for the same length of time for S. typhimurium and S. derby were 6.2 and 6.9°C respectively.The results indicate a growth temperature shift during extended incubation of Salmonella at low temperatures. This phenomenon and the low temperature. growth capability of Salmonella could be significant in foods stored for long periods of time at temperatures above 5°C.
Trace Components of the Flavor Fraction of Maple Syrup
Authors: FILIPIC V. J. , UNDERWOOD J. C. , DOOLEY C. J. 
Published: August 2006

SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph‐mass spectrometer tandem procedure. Several previously undetected flavor‐related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.
Sarcolemmae from Chicken Skeletal Muscle. 1. Preparation
Authors: HULTIN H. O. , WESTORT C. 
Published: August 2006

SUMMARY– The outer sheath, or sarcolemma, of the muscle cell plays an important role in the contractile process and may, therefore, be significant in the changes which occur in muscle post‐mortem. It has been suggested that a breakdown in a cytoskeleton of the cell is necessary before the contractile proteins become accessible to water and extractable.One procedure for preparing sarcolemmae involves homogenization of the muscle in CaCl2 solution, washing with NaCl‐histidine, and an incubation for 30 min at 37°C. Several factors which govern the ability to prepare sarcolemmae from chicken breast muscle largely free of other cellular components have been studied in this report. These include CaCl2 concentrations during homogenization, NaCl and histidine concentrations during the washes, the pH of the wash solutions, the number of washes required, the necessity of the incubation, and the pH of the extracting water.The purpose of these experiments was to find a procedure which would allow variation of the preparatory conditions so that the association of enzymes with the sarcolemma could be studied. It is known that the association of enzymes with particulate fractions of the cell are sensitive to environmental conditions. A necessary step to allow restrictive conditions of preparation, such as low pH and ionic strengths, to be used was aging of the whole excised muscle for 4 hr at 0–4°C. The function of this aging process is not known. It does not appear to involve solubilization of protein nor major changes in several classes of phosphorus compounds.
Destruction of Trichina Larvae in Cooked Pork Roasts
Authors: CARLIN AGNES FRANCES , MOTT CAROLYN , CASH DONNA , ZIMMERMANN WILLIAM 
Published: August 2006

SUMMARY–The effect of heat on trichina larvae was studied in pork roasts cut from trichinae infected loins. Roasts were cooked to end‐point temperatures of 120, 125, 130, 135, 140, 145, 150 or 160°F in electric household ranges at oven temperatures of 200, 325 or 350°F. Samples of the cooked roasts were artificially digested; the recovered‐ larvae were examined for viability. Also samples were fed to rats; 4 weeks later the rats were killed and examined for presence of trichinae by digesting aliquots of ground rat tissue. All larvae were destroyed in roasts cooked to 140° or higher; viable larvae were found in some of the roasts cooked to 135°F and in all of the roasts cooked at 130°F or lower. Thus the thermal death point of trichinae is between 130° and 140°F.