bluuebunny/crossref_metadata_2025_split huggingface dataset:
IONIC STRENGTH AND CHLORIDE SALT EFFECTS ON THE PERFORMANCE OF CARRAGEENANS IN A MODEL SYSTEM SAUSAGE1
Authors: TRIUS A. , SEBRANEK J.G. , RUST R.E. , CARR J.M. 
Published: May 2007

ABSTRACTTwo experiments were conducted to investigate the effects of ionic strength and type of chloride salt on the performance of carrageenans in a model system. Reducting the NaCl content from 2 to 1% caused excessive cooking losses and increased firmness of the meat mixtures. Increasing the NaCl level from 2 to 3% did not improve yields, but the addition of kappa‐ or iota‐carrageenan reduced cooking losses at these salt levels. CaCl2 caused instability of the meat mixtures and poor water retention. Combinations of KCl with iota‐ or lambda‐carrageenan resulted in low cooking losses. The presence of potassium ions but not sodium, resulted in improved water‐binding by the lambda‐carrageenan.
HIGH MANNURONATE ALGINATES AS BINDERS IN RESTRUCTURED BEEF
Authors: NIELSEN H.T. , HØEGH L. , MØLLER A.J. 
Published: May 2007

ABSTRACTThree high mannuronate alginate types (Sobalg Fd 155, 176, and 275) were evaluated as binders in finely ground restructured beef (M. semitendinosus). Formulations with alginate levels (0.50%–1.25%) and calcium carbonate levels (0.10%–0.25%) were prepared, including the acidulant glucono‐delta‐lactone (0.80%). In addition, Sobalg Fd 176 was evaluated in a coarsely ground restructured product using the same raw materials and ingredient levels.Among alginate types, the relatively high viscosity graded alginate, Sobalg Fd 176, resulted in the highest raw breaking strengths and lowest cooking loss (P < 0.05). When averaged across alginate types, increased raw breaking strengths were observed when the level of alginate was elevated, providing the calcium carbonate level was ≤ 0.15%. In the coarsely ground product using Sobalg Fd 176, cooked tensile strength ranged from 11.6 N to 17.9 N, corresponding to a satisfactory bind. In both finely and coarsely ground restructured samples, cooking loss was reduced when alginate levels were elevated, and pH increased as a function of calcium carbonate level (P < 0.05). This study demonstrates, that high mannuronate alginates, especially Sobalg Fd 176, can be used as binders in restructured beef products.
USE OF PHOSPHATES AND SALT TO IMPROVE LEAN MEAT WATER RETENTION IN HIGH‐MOISTURE PREBLENDS1
Authors: EILERT S.J. , MANDIGO R.W. 
Published: May 2007

ABSTRACTThe objective of this study was to determine the effects of various phosphates and preblend duration on high‐moisture beef preblends. Six preblends were manufactured with a 1:1 lean beef:solution ratio. The treatments included a control, salt with no phosphate, and reduced salt with one of two neutral phosphates or one of two alkaline phosphates. These preblends were sampled at 0, 4, 8, 12, 24, 36 and 48 h. Preblending time did not alter (P>0.05) cooking stability or protein solubility of preblends containing phosphates. Preblends containing phosphates had higher levels (38‐50% vs 25‐33%) of soluble protein and higher cook stability (90‐97% vs 60‐65%) than controls with no salt or phosphate, or salt only. There was no decrease in phosphate improvement of protein functionality with time, even though phosphate hydrolysis continued throughout the 48h preblending period. Phosphate addition into high‐moisture preblends may be an effective strategy to use in the manufacture of low‐fat/high‐moisture products.
SPRAY DRIED PROTEIN POWDER FROM THREADFIN BREAM: PREPARATION, PROPERTIES AND COMPARISON WITH FPC TYPE‐B
Authors: VENUGOPAL V. , CHAWLA S.P. , NAIR P.M. 
Published: May 2007

ABSTRACTMechanically deboned threadfin bream (Nemipterus japonicus) meat was repeatedly washed in cold water and homogenized in equal amounts of water. The myofibrillar proteins in the homogenate were converted into a gel by the addition of acetic acid to lower the pH. The diluted gel was spray dried to get a colorless, odorless powder containing 93% protein, 1% lipid, 2.6% ash and 5% moisture. The functional properties of the powder including solubility, moisture absorption, and water holding and emulsifying capacities were superior as compared with those of FPC type‐B obtained after cooking and hot air‐drying of the fish meat. The spray dried powder had a protein efficiency ratio of 3.52 ± 0.27 and was digestible up to 80% by trypsin and pepsin. Unlike the FPC‐type B, the spray dried powder did not undergo significant browning suggesting its superior storage stability.
FUNCTIONAL, MICROBIAL AND SENSORY CHANGES IN ICE‐STORED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS) TREATED WITH SODIUM TRIPOLYPHOSPHATE
Authors: RIPPEN T.E. , SUTTON H.C. , LACEY P.F. , LANE R.M. , FISHER R.A. , DUPAUL W.D. 
Published: May 2007

ABSTRACTSea scallop adductor muscles were given six processing treatments involving water, phosphate and NaCl. They were evaluated during iced storage for changes in moisture content, aerobic plate count, pH, drip loss, cook loss, and sensory freshness attributes. All treated scallops and a wash control were above the 80% moisture interim federal compliance level. A dip in 10% sodium tripolyphosphate generally produced the least drip and cook losses and lowest aerobic plate counts during iced storage compared to freshwater washed scallops. No additional benefit was derived by very long exposure to solutions of sodium tripolyphosphate.
STATIC HEADSPACE CAPILLARY GC METHOD FOR DETERMINING CHANGES OF VOLATILES FROM HEATED CHICKEN BREAST MEAT
Authors: ANG C.Y.W. , LIU F. 
Published: May 2007

ABSTRACTVolatile compounds generated during heat processing are associated with the flavor quality of cooked muscle foods. A static headspace GC method using a capillary column was developed for the analysis of volatiles from chicken breast meat previously heated to end‐point temperatures (EPTs) of 60 to 80C at 5C intervals. A semi‐automatic static headspace GC system with a fused silic capillary column (5% bonded methyl phenyl silicone, 50 m × 0.25 mm × 0.25 μm) was incorporated. Up to 23 peaks were detected. Major volatiles including propanal, pentanal, hexanal, heptanal and octanal increased as the EPT increased, especially between 60 and 70C. The effect of cooking EPT on volatile generation was determined more accurately by using the capillary column than by the packed column reported previously. Controlling EPT is important in ensuring the flavor quality and stability of precooked poultry meat products.
CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR
Authors: WARREN K.E. , HUNT M.C. , KROPF D.H. , HAGUE M.A. , WALDNER C.L. , STRODA S.L. , KASTNER C.L. 
Published: May 2007

ABSTRACTPremature browning is a condition in which ground beef looks well‐done at lower than expected temperatures. To study this color pattern, chemical properties were measured on raw and cooked patties (55, 65 and 75C) that developed normal (NRM) and premature brown (PMB) color when cooked to 55C. NRM patties were visually and instrumentally redder at all temperatures (P<0.05) than PMB patties. Visual color of PMB patties at 55C and NRM patties at 75C were similar (P>0.05). Heme and nonheme iron, total pigment and pH did not differ (P>0.05) between groups. Nonheme iron increased (P<0.05) as endpoint temperature increased. Patties with NRM color had lower (P<0.05) TBA values and oxidative‐reduction potentials and higher (P<0.05) total reducing activity than patties with PMB. No difference (P>0.05) occurred in precipitation of juice extracts from NRM and PMB patties during heating (40 to 75C). Premature browning was related to patty oxidation.
CHANGES IN TEXTURE AND MICROSTRUCTURE OF PRESSURE‐TREATED FISH MUSCLE TISSUE DURING CHILLED STORAGE
Authors: ASHIE I.N.A. , SIMPSON B.K. , RAMASWAMY H.S. 
Published: May 2007

ABSTRACTActivities of four endogenous enzymes (cathepsin C, collagenase, chymotrypsin‐ and trypsin‐like enzymes), as well as firmness/strength and elasticity of pressurized fish tissues were monitored over 3 weeks of storage (4–7C). Results indicate that pressurization of fish muscle at 1,000 atm increased firmness whereas pressurization at 2,000 atm or 3,000 atm caused an opposite effect. Changes in tissue elasticity also showed similar trends with correlation between firmness and elasticity. During storage, pressure‐inactivated enzymes were reactivated to various extents depending on level of pressurization. Scanning electron microscopy of the tissues revealed some morphological changes with pressurization. At 1,000 atm, there were no significant changes in the myofibers while pressurization at 2,000 atm and 3,000 atm resulted in breakdown of myofibers and connective tissue networks. The results indicate that pressurization may be used to enhance and maintain fresh seafood texture during storage.
COLLAGEN CHARACTERISTICS AND MEAT TEXTURE OF PIGS EXPOSED TO DIFFERENT LEVELS OF PHYSICAL ACTIVITY
Authors: PETERSEN JETTE SOEHOLM , BERGE PHILIPPE , HENCKEL POUL , SOERENSEN MARTIN TANG 
Published: May 2007

ABSTRACTIntramuscular collagen and meat texture were measured in 23 female and 23 entire male pigs, subjected to one of three treatments: individual housing in pens of 2.5 m2 (confined; C), individual housing and regular treadmill training (trained; T) and group housing equal to 0.9 m2/animal (free; F).Treatment T tended (P = 0.13) to increase the activity of citrate synthase (CS) in M. biceps femoris (BF) from female pigs. Moreover, the heat stability of collagen and the mechanical resistance to 60 and 80% compression were increased (P<0.03) in BF from female pigs in treatments T and F as compared to C. In BF from male pigs, treatment T decreased (P = 0.03) the heat stability of collagen when compared to C and F. Sensory tenderness was not affected (P>0.05) by physical activity, however. In BF from female pigs, CS activity, collagen content and resistance to compression were lower (P<0.01) than in male pigs. In M. longissimus thoracis et lumborum, there was no effect of either physical activity or sex. Depending on muscle type and sex, physical activity affects meat texture.
A RESEARCH NOTE CONJUGATED LINOLEIC ACID CONCENTRATION IN SEMIMEMBRANOSUS MUSCLE OF GRASS‐ AND GRAIN‐FED AND ZERANOL‐IMPLANTED BEEF CATTLE1
Authors: SHANTHA N.C. , MOODY W.G. , TABEIDI Z. 
Published: May 2007

ABSTRACTConjugated linoleic acid (CLA) is a potential anticarcinogen, found in higher concentration in ruminant than in nonruminant products. The concentration of the biologically active 9 cis, 11 trans CLA in semimembranosus muscle from cattle on pasture (without added grain, 7.4 mg/g fat) was significantly higher (p<0.05) than in grain on grass fed (5.1 mg/g fat) and implanted animals (5.2 mg/g fat). Among the other polyunsaturated fatty acids, linolenic and docosahexaenoic acid were higher (p<0.05) in grass‐fed animals. The lower linoleic acid concentration (23.2 mg/g fat) in grass‐fed cattle compared to the grain on grass fed (26.6 mg/g fat) and implanted (27.5 mg/g fat) animals may result from conversion to CLA. The type of feed could thus be manipulated to increase the levels of anticarcinogenic CLA in beef.
THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS
Authors: LYNG J.G. , ALLEN P. , McKENNA B.M. 
Published: May 2007

ABSTRACTBeefLongissimus thoracis et lumborum (LTL), Semimembranosus(SM)and Biceps femoris(BF) steaks were sonicated using three commercially available ultrasonic baths of different intensities. The effect of ultrasound on the tenderness of these steaks was examined using peak load bite force tenderometry. Collagen solubility and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE) analysis were also conducted on samples of BF and LTL exposed to the most intensive of the ultrasound treatments. Peak force values were not affected by ultrasound treatment (P≤ 0.05). Collagen solubility of LTL or BF did not differ (P ≤ 0.05) between ultrasonicated meat and controls. Similarly, SDS PAGE of myofibrillar proteins showed no differences between control and treated samples in the rates of appearance/disappearance of characteristic aging bands or in the numbers of bands observed on the gels suggesting no obvious effect on myofibrillar proteolysis. It is concluded that under the conditions of treatment employed high intensity ultrasound applied to intact beef steaks had no beneficial effect on meat tenderness. This is in contrast to tenderizing effects reported by other workers with more intensive treatments.
COOKED COLOR OF PATTIES PROCESSED FROM VARIOUS COMBINATIONS OF NORMAL OR HIGH pH BEEF AND LEAN FINELY TEXTURED BEEF
Authors: VAN LAACK RIËTTE L.J.M. , BERRY B.W. , SOLOMON M.B. 
Published: May 2007

ABSTRACT Color of cooked patties prepared from beef with a pH of 5.7 (normal = N) or pH = 6.2 (dark cutting = DC) beef and with either 0, 25, 50 or 75% lean finely textured beef (LFTB) was evaluated. Patties were cooked to 68.3C, 71C, or until >75% were “well‐done”. Inclusion of LFTB in N patties resulted in higher a*‐values, but did not affect either visual color scores or myoglobin (Mb) denaturation. Inclusion of LFTB in DC patties did not affect pH. A higher LFTB content resulted in lower a*‐values, higher hue‐angle, a more well‐done visual color and increased Mb denaturation. To appear well‐done, DC patties without LFTB had to be cooked to 89C, whereas DC patties with 75% LFTB had to be cooked to 83C. Possibly, conditions during production of LFTB are responsible for the increased heat sensitivity of Mb from LFTB.
EFFECTS OF DIETARY SUPPLEMENTATION OF VITAMIN E ON FROZEN STORAGE STABILITY OF PRECOOKED BEEF CRUMBLES
Authors: BERRY B.W. , SCHELLER K.K. , LIU Q. , SCHAEFER D.M. , BIGNER M.E. 
Published: May 2007

ABSTRACT Holstein steers supplemented for 122 days with 0, 300 or 1300 IU/day vitamin E (EO, E300, E1300) provided semimembranosus muscle for manufacturing crumbles processed with 1.5% salt and possessing either 10 or 20% fat. They were precooked, packaged (nonvacuum), frozen at ‐29C and stored at ‐18C. Following storage for 2, 90 or 180 days, lipid oxidation was measured by TBA and a trained flavor panel. TBA values at 2 days were higher (P < 0.01) for EO than E300 and E1300 crumbles. These values at 180 days for E1300 crumbles were similar to EO and E300 samples at 90 days. Lower TBA values were obtained for 10% vs 20% fat crumbles at 90 days for both E300 and E1300 treatments. Intensity ratings for rancid flavor at 90 days were highest for EO and lowest for E1300 (P < 0.001). Vitamin E exhibited antioxidant properties but additional protection is needed for this product.
A RESEARCH NOTE CHARACTERISTICS OF EXPANDED EXTRUDATES CONTAINING NONMEAT INGREDIENTS AND LAMB, PORK, OR BEEF
Authors: RHEE K.S. , PARK J. , KWON K.S. , ZIPRIN Y.A. , RHEE K.C. 
Published: May 2007

ABSTRACT This study was conducted to evaluate chemical, physical, nutritional, and sensory properties and storage stability of expanded extrudates produced from blends of nonmeat ingredients and lamb, pork or beef. Raw material blends contained 24.2% lean meat, 22% corn starch, 49.75–50.24% defatted soy flour, 0–0.62% separable meat fat, and 3.40–3.58% added water, and processed at 162C. Total fat contents of dried extrudates containing lamb, pork, and beef (their extrudates designated as L, P, and B) were 4.51, 4.29, and 3.83%, respectively. Bulk density and sensory hardness scores were greater for L, the extrudates with more fat. L and P exhibited less lipid oxidation than B. This difference was not associated with product fat content or fatty acid composition; L and P contained more fat than B and the fat in P was more polyunsaturated.
CONSUMER EVALUATION OF PORK APPEARANCE WITH DIFFERING PHYSIOLOGICAL AND PACKAGING CONDITIONS
Authors: BREWER M.S. , LAN H.‐Y. , McKEITH F.K. 
Published: May 2007

ABSTRACT Consumers (n = 116) evaluated color (pink intensity), appearance (wet/dry), overall acceptability and purchase intent of normal, PSE and DFD pork loin slices in PVC and in vacuum packages. Packaging x muscle condition affected (p < 0.05) appearance, overall acceptability and consumer purchase intent of pork slices. Color differences were perceptible to consumers between packaging treatments. PVC‐packaged pork was pinker than vacuum‐packaged pork. Vacuum‐packaged, PSE pork appeared drier than PVC‐packaged PSE pork. Normal pork was more acceptable than PSE pork regardless of packaging. DFD pork acceptability was not different from that of normal pork when vacuum packaged. In general purchase intent paralleled consumer evaluation of overall acceptability. Instrumental color data and pH for samples evaluated are also presented.
AGING AND COOKING EFFECTS ON SENSORY TRAITS OF PORK FROM PIGS OF DIFFERENT BREED LINES
Authors: ELLIS M. , BREWER M.S. , SUTTON D.S. , LAN H.‐Y. , JOHNSON R.C. , MCKEITH F.K. 
Published: May 2007

ABSTRACT The effects of postmortem aging time (2, 9, and 16 days) and endpoint cooking temperature (60, 70, and 80C) on the eating characteristics of pork longissimus (LD) muscle were evaluated. Gilts (n=60) were from 4 different commercial hybrid genotypes (15 pigs/genotype) selected to produce a range of intramuscular fat. Results suggest that LD muscle from genotype 2, which was selected for its propensity to increase marbling had higher intramuscular fat content, tenderness and juiciness scores than that from the other genotypes (P < 0.05). Increasing aging time from 2 to 16 days increased sensory juiciness and tenderness, and decreased instrumental shear force and cooking loss (P < 0.05). Aging for nine days decreased shear force (P < 0.05) but had no effect on tenderness and juiciness scores and cooking loss when compared to 2 days aging. Increasing endpoint temperature increased cooking loss and shear force, and decreased tenderness (P < 0.05) and juiciness.
PRESLAUGHTER STRESSORS EFFECTS ON PORK: A REVIEW
Authors: FAUCITANO L. 
Published: May 2007

ABSTRACT Slaughter pigs are currently subjected to a number of handling practices from the moment that they are in their home‐cage until they are stunned at slaughter. These practices include removal from the home‐cage, transport, mixing with unfamiliar conspecifics often leading to aggressive interactions, exposure to novel environments and interactions with humans. The pigs' behavioral and physiological responses to these handling procedures indicate that many of these practices are adversive to pigs and that animal well‐being is impaired. To maintain pigs in good condition up to the stunning point, some recommendations arising from recent investigations can be given. The practice of regrouping unfamiliar pigs should be avoided, loading should be improved by the utilization of hydraulic lifts and handling pigs could be eased by taking into account the behavioral and physiological needs of pigs.
A RESEARCH NOTE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS
Authors: MARRIOTT N.G. , WANG H. , CLAUS J.R. , GRAHAM P.P. 
Published: May 2007

ABSTRACT Restructured pork chops were manufactured from the lean tissue of dressed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L*, a*, b* values, visual traits, sensory traits, shear force, pH, and percentage of moisture, fat, protein, protein solubility, and cooking loss. The CM samples were lighter colored (P<0.05), exhibited less (P<0.05) flavor intensity, had a higher (P<0.05) pH, and sustained less (P<0.05) cooking loss. No differences (P>0.05) between the CM and C samples were found in juiciness, tenderness, Warner‐Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee‐Kramer shear force values. Results confirm that sow meat can be lightened without adversely affecting functional properties and taste attributes of restructured pork chops.
EARLY POSTMORTEM SKELETAL ALTERATIONS EFFECT ON SARCOMERE LENGTH, MYOFIBRILLAR FRAGMENTATION, AND MUSCLE TENDERNESS OF BEEF FROM LIGHT‐WEIGHT, BRANGUS HEIFERS
Authors: BEATY S.L. , APPLE J.K. , RAKES L.K. , KREIDER D.L. 
Published: May 2007

ABSTRACT Approximately 2 h after exsanguination, two skeletal cuts (TC) were made on randomly selected sides from 13 light‐weight, Brangus heifers; companion sides served as untreated controls (C). After a 24‐h chill period, four muscles (Longissimus muscle from the IMPS#112A ribeye roll, LT, and from the IMPS#180 strip loin, LL; Biceps femoris, BF; Semitendinosus, ST; and Semimembranosus, SM) were excised from each side, vacuum‐packaged, and aged for 7 days. Five 2.54‐cm thick steaks were cut from each of the muscles to determine the effectiveness of the TC treatment on sarcomere length (SL), myofibrillar fragmentation index (MFI) and cooked beef tenderness. The LT and LL steaks from TC‐carcasses had longer (P < 0.05) sarcomeres, and the TC treatment decreased (P < 0.05) Warner‐Bratzler shear (WBS) force values for the LT and LL by 35.8 and 33.2%, respectively. Moreover, SL of the muscles from the round were also increased (P < 0.05) by the TC procedure, but WBS force values were not different (P > 0.05) from C. Muscles from the TC sides had similar (P > 0.05) MFI values to those from control sides. This study demonstrated that the TC procedure, when applied 2 h postmortem, can effectively improve cooked beef tenderness of the Longissimus muscle.
PROCESSING PARAMETER EFFECTS ON SENSORY AND INSTRUMENTAL TEXTURE CHARACTERISTICS OF REDUCED‐FAT GROUND BEEF PATTIES
Authors: ROTH D.M. , MCKEITH F.K. , BREWER M.S. 
Published: May 2007

ABSTRACT Effects of fat content (8 or 24%), processing temperature (–2, 1, 4C), plate size (2, 5, 5 mm), mixing time (3, 5, 8 min), and patty formation pressure (50, 100, or 150 kg) on characteristics of low‐fat ground beef patties were evaluated. Reduced fat patties required less force to break when ground at –2C (2 mm plate) than when ground at 4C. Rubberiness increased as plate size increased. Rubbery scores were lowest at 4C/2 mm plate. Reduced‐fat patties had lower cook losses. Increasing grinding temperature from –2 to 4C decreased break force, Kramer shear and cohesive texture. Break force was highest for patties mixed 8 min at –2C. Patty forming pressure affected breaking strength, cohesiveness, and cook loss. Production of reduced‐fat ground beef patties by grinding through a 2mm plate at 4C, mixing for 2 min and forming patties at 150 kg pressure minimized rubbery texture and instrumental measures of patty hardness.
PALATABILITY STUDIES AS INFLUENCED BY CONSUMER DEMOGRAPHICS AND CHEVON CHARACTERISTICS
Authors: DAWKINS N.L. , MCMILLIN K.W. , PHELPS O. , GEBRELUL S. , BEYER A.J. , HOWARD A. 
Published: May 2007

ABSTRACT Chevon is utilized as a major meat source in many parts of the world but is consumed mostly by certain ethnic populations (Hispanics, Arabs, Indians, Pakistanis and groups from the West Indies and Africa) in the U.S. The sensory attributes of chevon from goats of different ages, weights, sex and body conformation were evaluated by a consumer panel with previous chevon consumption experiences. Tenderness scores were not affected (p> 0.05) by panelist age, sex or ethnic grouping. Income and education influenced perception of tenderness and flavor (p< 0.05). Flavor was affected (p< 0.05) by age (kid or yearling) of male goats while acceptability was affected by live weight classification (p< 0.05). Chevon was moderately accepted by a majority of the panelists.