bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE EFFECTS OF DELAYED PICKING AND HIGH‐TEMPERATURE CONDITIONING ON THE TEXTURE OF HOT‐ AND COLD‐BONED BROILER BREAST MEAT
Authors: UIJTTENBOOGAART T. G. , FLETCHER D. L. 
Published: May 2007

ABSTRACTFour trials were conducted to evaluate the effects of delayed picking for 30 min versus normal picking, high temperature conditioning at 32°C versus low temperature conditioning at 0°C, and hot boning versus cold boning on broiler breast meat tenderness, pH, sarcomere length and R‐values. None of the treatments affected cold‐boned shear values. Within the hot‐boned group, delayed picking significantly increased shear value (14.5 kg) compared with normally picked samples (12.5 kg). Conditioning at 32°C significantly lowered shear values (12.5 kg) compared with 0°C (14.6 kg). High‐temperature conditioning lowered muscle pH immediately after evisceration, but delayed picking had no effect. Following 24 h aging, treatments had no effect on muscle pH or R‐value. These results indicate that 32°C conditioning temperature and early picking significantly reduced meat toughness, but not to a commercially practical degree.
MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.
Authors: OUALI A. 
Published: May 2007

ABSTRACTThe postmortem meat tenderizing process is complex and not fully understood. The nature of changes associated with the improvement in tenderness and the exact mechanisms involved are still unknown. Based on relevant evidence, old and new, this review attempts to clarify the statement of our knowledge of these aspects. Of the different biochemical and ultrastructural changes occurring in meat, a key role of myofibril disruption taking place at the N2‐line level in meat tenderization has been emphasized. This may be ascribed to the action of lyosomal enzymes, especially cathespin B and L. However, all the changes thus far identified can be only explained by a synergistic action of lysosomal and calcium‐dependent proteinases. Besides or together with proteolytic enzymes, weakening of myofibrils may also be mediated by the high ionic strength achieved in postmortem muscles. Both mechanisms possibly involved in the meat tenderizing process have been tentatively tested in relation with the large muscle variability in aging rate. It appears that some concepts are in conflict with the results presented. For instance, no direct relationship was found between aging rate and proteinase content of muscles.
RATE OF NITRIC OXIDE FORMATION FROM NITRITE AS AFFECTED BY CHLORIDE ION CONCENTRATION
Authors: SEBRANEK JOSEPH G. , FOX J. B. 
Published: May 2007

ABSTRACTThe role of chloride ions in nitrite reactions was assessed by measuring the rates of nitric oxide formation in a simplified system consisting of sodium nitrite, chloride, ascorbate, horse myoglobin and bovine serum albumin in acetate buffer. The addition of chloride ions accelerated the formation of nitric oxide, the rate increasing linearly with chloride ion concentration. The chloride ion effect was observed to be greater with increasingly acidic conditions. With exposure to air nitric oxide myoglobin conveted to metmyoglobin, but remained stable when held under nitrogen.
EFFECT OF INDIVIDUAL MUSCLES AND CONNECTIVE TISSUE LEVELS ON THE SENSORY AND SHEAR PROPERTIES OF RESTRUCTURED BEEF STEAKS
Authors: WHITING RICHARD C. , STRANGE ELIZABETH D. 
Published: May 2007

ABSTRACTRestructured steaks were made from slices of forequarter muscles known to be different in tenderness. Additional steaks were made from pieces that were sorted to contain either epimysium, intramuscular connective tissue sheets or no visible connective tissue. Texture panels and shear force values could discriminate between steaks from some of the different muscles. High correlations (P< 0.05) existed between connective tissue amounts and the sensory evaluations of residual connective tissue toughness and instrumental shear force values.
EVALUATION OF MEAT PRODUCTS BY FLUORESCENCE MICROSCOPY
Authors: VELINOV P. , CASSENS R.G. , GREASER M.L. , FRITZ J.D. , CASSENS M.E. 
Published: May 2007

ABSTRACTVarious procedures, utilizing dyes which fluoresce when exposed to UV light, were tested as a means to study the morphology of meat products. The procedures are simple and rapid and allow specific visualization of components such as fat (with Nile blue A), protein (with acridine orange) and microorganisms (with acridine orange). The methods are applicable to both critical studies of morphology and in rapid evaluation for industrial quality control.
EFFECT OF VACUUM PACKAGING ON CHANGES ASSOCIATED WITH FROZEN COD FILLETS
Authors: SIROIS M. E. , SLABYJ B. M. , TRUE R. H. , MARTIN R.E. 
Published: May 2007

ABSTRACTProtein solubility of cod fillets sealed under vacuum was significantly higher at all sampling times than from fillets sealed in presence of air during an 18 months storage study at −25°C. Frozen storage resulted in substantial loss of protein from all of the bands of the PAGE pattern, with more pronounced loss from the myosin heavy chain, actin and tropomyosin bands. Dimethylamine and malonaldehyde concentrations were not significantly different between the air and vacuum pack. Significant losses in flavor and textural quality during frozen storage were detected. Crosslinking, responsible for the observed reduction in protein solubility of raw tissue, appears to be of relatively weak nature, since little toughening was detected in the cooked tissue.
FUNCTIONAL PROPERTIES OF BEEF AND BEEF BY‐PRODUCT PROTEIN FRACTIONS IN FRANKFURTER BATTERS1
Authors: NUCKLES R.O. , SMITH D.M. 
Published: May 2007

ABSTRACTProtein fractions [high ionic strength soluble (HIS), low ionic strength soluble (LIS) and insoluble (IN)] and myosin percentage of beef skeletal tissues were varied in model system frankfurter batter formulations by substitution of lung, heart and spleen to investigate changes in stability and textural properties. Percentage myosin and HIS proteins were positively correlated to reheat yield and apparent strain and stress at failure in the cooked batters. The quantity of LIS proteins was negatively correlated, whereas the quantity of IN proteins were not highly correlated with the batter parameters evaluated. Properties examined in protein gel and batter model systems were highly correlated. Results suggest that the yield and texture of frankfurters might be improved by adjusting the type and quantity of meat in a formulation to achieve minimum quantities of HIS protein and myosin.
DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS
Authors: GUERRERO‐LEGARRETA ISABEL , CHAVEZ‐GALLARDO ANA MARIA 
Published: May 2007

ABSTRACTPreparative ion exchange chromatography was performed on beef and pork samples stored at 4–6°C and wrapped in commercial film (Saran). Different peaks obtained for the two species studied, were attributable to the different type of biogenic diamines produced during spoilage. A second set of experiments was performed with pork, beef and rabbit samples. The last served as a control, since no record was available for the time elapsed since slaughtering of the animals of the other two species. Analyses were performed to determine total amine nitrogen produced during storage at chill temperatures in wrapped and unwrapped samples, and the amount of Pseudomonas, total aerobic organisms and lactic acid bacteria. Results suggested that the wrapping material did not produce the microaerophilic conditions to promote the growth of required lactic acid bacteria sufficient to outnumber the other microorganisms present. However, diamine production was slower in wrapped than in unwrapped samples.
EFFECT OF THE PREFORMED COOKED CURED‐MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS
Authors: SHAHIDI FEREIDOON , PEGG RONALD B. 
Published: May 2007

ABSTRACTThe color characteristics of comminuted muscle samples from different species treated with varying levels of the preformed cooked cured‐meat pigment (CCMP) were compared to those of their nitrite‐cured counterparts. Muscle samples tested were beef, chicken, lamb, pork and seal as well as surimi from cod and seal. Hunter L, a, b values of treated meats depended on the original myoglobin content of muscles as well as the addition level of CCMP. Presence of some myoglobin was found necessary in order to impart a cured color to meats and therefore cod surimi treated with CCMP showed a dull uncured rather than a typical cured color observed with other meat tissues.
A COMPARISON OF DRY‐AGED AND VACUUM‐AGED BEEF STRIP LOINS1
Authors: WARREN K.E. , KASTNER C.L. 
Published: May 2007

ABSTRACTAt 3 days postmortem, eight USDA choice or better, yield grade 4, strip loins were selected. Three steaks were removed from the center of each strip loin to represent an unaged treatment. Remaining intact portions of each strip loin were “dry aged” (aged unpackaged) or “vacuum aged” (aged in vacuum bags) for an additional 11 days. Dry‐aged samples had a higher (P < 0.05) mean aging loss than vacuum‐aged or unaged samples and a shorter (P < 0.05) cooking time and lower (P < 0.05) cooking loss than the unaged samples. Vacuum‐ and dry‐aged samples were similar (P > 0.05) in tenderness and more tender than unaged counterparts. Lean from vacuum‐aged samples had a more intense sour flavor in addition to more intense bloody/ serumy flavor and metallic notes than either of the other treatments. Lean of dry‐aged samples was more beefy in flavor and had more brown/roasted flavor than vacuum‐aged or unaged counterparts.
COMPOSITION OF WASHED MECHANICALLY SEPARATED AND HAND BONED BEEF
Authors: FIELD RAY A. , McCORMICK RICHARD J. , RULE DANIEL C. , BUGREN SALAH N. 
Published: May 2007

ABSTRACT Washed mechanically separated (MS) beef and washed hand boned (HB) beef samples were prepared with an emulsifier or silent cutter. Higher yields of washed beef were obtained with the silent cutter, but differences in composition were small. Bone particle size in MS beef was reduced with the emulsifier and the silent cutter. Washed MS beef contained more iron, fat and cholesterol than washed HB beef. Collagen content of washed MS beef was about twice as high (P < 0.05) as that of washed HB beef. The major proteins in all washed beef lots were myosin and actin. Minor differences in amino acids and fatty acids between MS beef and HP beef existed. Binding properties of washed beef and fish surimi in restructured beef steaks were similar. Overall, washed MS and HB beef are low in fat and high in protein quality and have the potential to replace much of the salt in restructured beef products.
COMPARISON OF BATTER‐BREADED BEEF NUGGETS DEEP‐FRIED IN COTTONSEED AND SOYBEAN OILS AND LIQUID SHORTENINGS
Authors: HOUSSON S.E. , ZIPRIN Y.A. , RHEE K.S. 
Published: May 2007

ABSTRACT Restructured beef nuggets were batter‐breaded and deep‐fried in commercial cottonseed oil (CO), cottonseed liquid shortening (CLS), soybean oil (SO) and soybean liquid shortening (SLS) and stored at 4C for 0 or 4 days. Weight losses during frying and reheating were not significantly influenced by the frying medium used. No major sensory differences were noted among the different products except that, on day‐0, nuggets fried in SLS had a “slight” warmed‐over flavor due to the reversion flavor of the frying medium itself. On day‐0, nuggets fried in CO or CLS had lower TBA values than those fried in SO or SLS. However, on day‐4, nuggets fried in CLS or SLS had lower TBA values than nuggets fried in CO or SO. CLS may be the frying medium of choice among the four because of its ability to resist lipid oxidation in both fresh fried and stored nuggets.
EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTS
Authors: JONES D.K. , SAVELL J.W. , CROSS H.R. 
Published: May 2007

ABSTRACTThirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (B) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. All cuts were dissected into separable lean, external fat, intermuscular fat, and heavy connective tissue and bone (waste). Regression analyses were used to predict values for the percentage of each dissected entity as influenced by USDA marbling score and yield grade. Dissection data revealed that trimming boneless retail cuts to 0.0 cm before cooking increased percentage separable lean and decreased percentage separable waste and separable fat. It was observed that certain bone‐in retail cuts such as arm roasts, blade roasts, and large‐end rib roasts had large predicted percentages of intermuscular fat, even if the external fat was trimmed off before cooking.
SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED PORK SAUSAGE
Authors: BREWER M.S. , McKEITH F.K. , SPROULS G. 
Published: May 2007

ABSTRACTVacuum‐packaged fresh meat products held at refrigeration temperatures have limited shelf‐life expectancies, often due to growth of anaerobic lactic acid‐producing bacteria. Agents that can suppress the growth of this group are beneficial. Fresh pork sausage, formulated to contain 0%, 1%, 2%, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 10, 17, 24, and 31 days. A trained sensory panel evaluated pork, salty, sour, and bitter flavors. Aerobic total plate counts (APC), anaerobic total plate counts (AnPC), aerobic lactic acid producers (ALC), anaerobic lactic acid producers (AnLC), TBA values, and pH were determined. SL depressed APC, AnPC, and AnLC. Addition of 1% SL extended shelf‐life of vacuum‐packaged fresh pork sausage by 1 week compared to controls; samples containing 2% and 3% SL had not reached spoilage level (log10 7.0 CFU/g) at the conclusion of this study. Addition of SL increased salty taste and prevented loss of pork flavor over time, but had no effect on sour or bitter flavors.
CHANGES IN THE PALATABILITY OF BEEF CHUCK MUSCLES WITH THE ADDITION OF SODIUM LACTATE AND SOY PROTEIN ISOLATE1
Authors: LAMKEY JAMES W. , DUNLAVY KIMBERLY A. , DOLEZAL H. GLEN 
Published: May 2007

ABSTRACTAn increase in the utilization of certain muscles from the beef chuck may require processing methods to improve tenderness, juiciness, flavor and retain retail display characteristics of fresh cuts. The Supraspinatus (SSP), Infraspinatus (INF), Rhomboideus/Splenus (RMB), Complexus (CMP) and Triceps Brachii (TRB) were removed from 30 beef two‐piece chucks and injected with four different solutions to examine the effect on tenderness, retail display and palatability. Sodium lactate (2%) and soy protein isolate (2%) were added separately or in combination to a basic brine containing salt (0.5%) and sodium tripolyphosphate (0.3%). One group of muscles was not injected. The addition of sodium lactate yielded values for purge loss, thaw loss and cook loss equivalent (P > 0.05) to steaks not injected. Sodium lactate also increased (P < 0.05) beef flavor intensity, and reduced (P < 0.05) the off‐flavors found with the addition of soy protein. Soy protein was most effective (P < 0.05) for tenderness improvement and tenderness was not enhanced further (P > 0.05) with the addition of sodium lactate to the soy protein solution. Steaks obtained from these muscles, which were injected with a salt, sodium tripolyphosphate, and sodium lactate solution, had increased tenderness, juiciness, flavor, and achieved moisture losses equivalent to fresh beef cuts.
QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN
Authors: DEXTER D.R. , SOFOS J.N. , SCHMIDT G.R. 
Published: May 2007

ABSTRACTA low‐fat (12%) high‐added water (27%) bologna was formulated with mechanically deboned turkey meat (MDTM) and either carrageenan (0.5%), milk protein (2%), isolated soy protein (2%), or starch (2%). Cooking loss, purge loss during storage, cooked product bind, sensory characteristics, and batter viscosity were evaluated. Starch added late in the chopping process was the most effective in reducing cooking loss as well as decreasing (P < 0.05) purge loss during storage (both refrigerated and frozen storage). Cooked product hardness was increased (P < 0.05) by all test ingredients, except starch and kappa carrageenan added late in the chopping process. Kappa carrageenan incorporated before chopping significantly (P < 0.05) increased cooked product bind. Overall acceptability (sensory analysis) scores were higher (P < 0.05) when milk protein, isolated soy protein and starch were added during chopping, compared to their addition prior to chopping. However, this order of addition effect was not observed for either of the carrageenan treatments.
EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY‐CURED HAMS
Authors: BUSCAILHON SOLANGE , BERDAGUE J.L. , GANDEMER G. , TOURAILLE C. , MONIN G. 
Published: May 2007

ABSTRACTFifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH < 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while the 40 other hams were processed by dry‐curing. Five hams of each pH group were used for chemical analysis before processing (day 0) and at days 74, 81, 179 and 273 of processing. The Biceps femoris muscle was analyzed for moisture, salt content, lipids, nitrogen fractions and volatile compounds. Sensory analysis was performed at days 179 and 273. The low pH hams had higher moisture and salt content at the beginning of processing. They reflected more active lipolysis and proteolysis as indicated by higher levels of free fatty acids and nonprotein nitrogen. Also, they were scored as firmer, dryer and had a less intense fat aroma.
APPLICATIONS OF DYNAMIC MODIFIED ATMOSPHERE PACKAGING SYSTEMS FOR FRESH RED MEATS: REVIEW3
Authors: ZHAO YANYUN , WELLS JOHN HENRY , McMILLIN KENNETH W. 
Published: May 2007

ABSTRACTShelf‐life and quality of fresh red meat can be extended by using modified atmosphere packaging (MAP) coupled with refrigerated storage. MAP with elevated levels of carbon dioxide and reduced levels of oxygen inhibits the growth of various aerobic spoilage bacteria and prolongs color stability of fresh red meat. However, in‐package headspace conditions are dynamic because of permeability of packaging films, microbial growth, pigment oxidation, gas absorption and mobilization in meat, and lipid oxidation. To further extend the shelf‐life and quality of meat, dynamic MAP systems are required to respond to the changes in packaged meat. This review focuses on the changing conditions within the microenvironment of packaged meat. The growth of microorganisms, meat pigment oxidation, and carbon dioxide absorption in MAP fresh red meats are considered. Examples of various dynamic MAP systems currently in use are given, along with the specific requirements of each system regarding meat fabrication, packaging, distribution, and display. Mathematical models, as a tool to understand in‐package micro‐environment modifications over time and how these changes influence meat quality and shelf‐life, are also discussed.
RELATIONSHIPS BETWEEN MUSCLE TISSUE CHARACTERISTICS AND SENSORY QUALITIES OF DRY‐CURED HAM
Authors: BUSCAILHON S. , TOURAILLE C. , GIRARD J.P. , MONIN G. 
Published: May 2007

ABSTRACTForty dry‐cured hams were identified at the end of 9 months processing. The Biceps femoris was analyzed for dry matter, pH, protein, lipids, acid value, hydroxyproline, Cl‐, pigment, glycogen, lactic acid and protein fractions, and average diameter and metabolic type of fibers. Sensory analysis involved color scoring on a whole slice of ham; assessment (by sniffing) of the acceptability on the semimembranosus of all 40 hams; and evaluation of odor, texture, taste and aroma on the biceps femoris of 26 hams. Among the traits under study, dry matter, glycogen, lactic acid, Cl‐ and pH appeared as the most important determinants of sensory qualities of dry‐cured ham. High levels of glycogen, lactic acid and Cl‐ and low pH were associated with dry texture and high intensity of dry ham and cured meat aroma. The other components studied revealed scarce and generally low correlations with sensory traits.
TENDERNESS OF PRERIGOR STRETCHED PORCINE LONGISSIMUS MUSCLE
Authors: WANG H. , CLAUS J.R. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTBone and connective tissues at the 14th thoracic vertebra of one randomly selected side of each of six pork carcasses were cut 90 min postmortem by the TendercutTMprocedure, while companion sides served as controls. Carcasses were suspended from the hock tendon and chilled for 24 h. The Longissimus muscle (LM) was removed between the 9th thoracic and 4th lumbar vertebra and divided into three equal sections (locations 1, 2, 3; anterior to posterior) to determine the effect of Tendercut on Warner‐Bratzler and Lee‐Kramer peak force, sarcomere length, fat and moisture content. Tendercut resulted in lower (P < 0.05) Warner‐Bratzler peak force, Lee‐Kramer peak force and total energy in all locations within the LM. The average decrease was 14.2% for Warner‐Bratzler peak, force and 14.5% and 16.2% for Lee‐Kramer peak force and total energy, respectively. The Tendercut treatment also resulted in longer (P < 0.05) sarcomere lengths in all locations within the LM, with an average increase of 19%.
SENSORY, COLOR, AND COMPOSITION CHARACTERISTICS OF YOUNG AND MATURE CHEVALINE
Authors: ROTH DOUG M. , BREWER M. SUSAN , BECHTEL PETER J. , KLINE KEVIN H. , McKEITH FLOYD K. 
Published: May 2007

ABSTRACTData concerning the sensory attributes of chevaline, although limited, are of interest particularly to markets where it is sold as a human food. Thus, this study was conducted to characterize the sensory attributes of steaks from chevaline longissimus muscle from both younger (2–4 years of age: N = 10) and older animals (4 years and older: N = 10). Uncooked steaks (2.5 cm thick) were evaluated for moisture, fat, and protein content as well as color, instrumentally (L*, a*, and b*) and visually (lightness, redness, and brownness). Steaks were cooked to 70C (internal temperature) and then served to a sensory panel and evaluated by Warner‐Bratzler shear. No differences (P < 0.05) were observed between age groups for sensory or color characteristics. Steaks from young animals had lower (P < 0.05) shear force values and protein content. Results suggest that age has limited effects on the composition, sensory, and color characteristics of chevaline steaks.
FUNCTIONAL DIFFERENCES OF MYOFIBRILLAR PROTEINS FROM FAST AND SLOW TWITCH MUSCLES1
Authors: FOEGEDING E.A. , LIU M.N. 
Published: May 2007

ABSTRACTProperties associated with fast twitch muscles are light color and biochemical factors associated with anaerobic metabolism, whereas slow twitch muscles are red and designed to metabolize aerobically. Twitch speed is regulated at the molecular level by isoforms of proteins involved in contraction. Isoforms are grouped into general classes of fast and slow; however, there are also different isoforms within each general group.Myofibrillar proteins are of primary importance to textural and water holding properties of meat products. Research on gelation of myofibrillar protein isoforms has shown that fast twitch myosin forms more rigid gels than slow twitch myosin. This trend is not universal in studies which used more complex proteins (e.g., myofibrils) and/or methods which determine mechanical properties other than rigidity. Possible mechanisms which explain these variations are discussed.