bluuebunny/crossref_metadata_2025_split huggingface dataset:
Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure a
Authors: BRISKEY E. J. , WISMER‐PEDERSEN J. 
Published: August 2006

SUMMARYPreliminary observations were made on biopsy and post‐mortem samples from six Danish Landrace barrows. Additional studies were also conducted on post‐mortem muscle samples from 30 Danish Landrace pigs of known breeding and nutrition. The biochemical characteristics studied were related to the continuous post‐mortem measurements of pH and temperature, which were used to predict muscle structure. These data imply that the biopsy samples from pigs that ultimately showed the severe depression and elevation in pH pattern, contained greater total glycogen, lower percentage of acid‐soluble glycogen, and faster phosphorylase activity. Similarly, these pigs possessed a smaller pyruvic acid pool and a greater lactic acid concentration. Results from measurements of methylene blue reduction, in the presence of lactate, suggest that the methylene blue is reduced much more slowly in muscles from pigs with the type 4 pH pattern. Although this criterion was significantly correlated with zinc concentration, ultimate color intensity, and water‐binding capacity, special emphasis was placed on the severe limitations that must be imposed on interpretation of this measurement. The significant correlations collectively suggest, however, that if the samples showed a rapid reduction of methylene blue, they were ultimately uniform in color, dry in appearance, and firm in structure. Significant additional correlations were shown for numerous biochemical characteristics of pork muscle tissue.
The Post‐Mortem Oxygen Requirements of Bovine Tissue a
Authors: URBIN M. c. , WILSON G. D. 
Published: August 2006

SUMMARYThe activity of succinic dehydrogenase of post‐rigor bovine tissue was determined at various temperatures and pH values. The oxygen uptake thus measured yielded typical curves. In the first 15 hr the uniform gas uptake can be accounted for by oxygenation of myoglobin, solution of oxygen and nitrogen, and enzymatic oxygen uptake. After 15 hr the oxygen uptake is due to enzymatic reaction. The enzymatic uptake of oxygen is about 0.7 μL/hr/g of wet tissue. The evolution of carbon dioxide was about 1.1 μL/hr/g of wet tissue. Tissue sample taken from deep in the musculature, however, showed a larger carbon dioxide evolution in the first 4 hr of exposure (before equilbrium is established) to au air atmosphere.
Predominance of Fructose Accumulation in Cold‐Stored Immature Potato Tubers
Authors: SAMOTUS BOGUSLAW , SCHWIMMER SIGMUND 
Published: August 2006

SUMMARYFreshly harvested immature potato tubers contain appreciable amounts of free sugar, mainly as sucrose. As the tuber matures, the percentage of sucrose present decreases and that of starch increases. When stored at 25°C, immature tubers lose sucrose but starch does not accumulate. At 0°C storage, starch content decreases, immature tubers losing starch faster than mature tubers. Free sugars accumulate at O°C, the major one being fructose in immature tubers, whereas sucrose accumulation predominates in the mature tubers.
Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice
Authors: SCHWIMMER SIGMUND , GUADAGNI D. G. 
Published: August 2006

SUMMARYA highly significant correlation (r =−0.97) exists between the amount of enzymatically developed pyruvic acid present in the juice of comminuted onion and the olfactory threshold concentration of the juice. The correlation indicates that determination of pyruvic acid in freshly prepared onion juice constitutes a fairly reliable, simple, and convenient method of estimating at least one aspect of onion flavor.
Post‐Mortem Changes in Chilled and Frozen Muscle
Authors: PARTMANN W. 
Published: August 2006

SUMMARYThe conception of Huxley concerning the structural basis of muscular contraction is universally accepted. It shows a close correlation between ATP and the fibrillar proteins, also existing during the first phase of the post‐mortem changes. Rigor development has been followed in whole fish and isolated beef muscles by measuring the torsion elasticity. Often there are great individual deviations in rigor development within a single species. Generally, at corresponding temperatures, rigor development lasts longer in mirror carp than in the gastrocnemius of beef; rosefish needs a longer time to reach maximum rigor than cod. Evidently, the rapid phase of ATP breakdown and increasing rigidity of muscles is initiated by inactivation of the Marsh‐Bendall factor in the post‐mortem period. Normally, contraction occurs when ATP is added to fiber fragments of aged meat. This implies that the aetomyosin complex formed during rigor development becomes dissociated, or at least may become dissociated easily, in aged meat, and that tenderness changes in the aging period are correlated to this process. ATP breakdown in fish muscle is highly activated by freezing and thawing (“biochemischer Verletzungseffekt”) and seems to be caused by inactivation of the relaxing factor. Fish (whole fish or fillets) frozen under normal commercial conditions immediately after death show an insignificant degree of thaw contracture. In cod and rosefish no significant difference has been found in the extractability of the actomyosin fraction, if the time passing between death and freezing was considered. In frozen muscle tissue stored below ‐18°C, ATPase activity and contractability decrease very slowly. This shows that the actin and myosin filaments are not subject to great structural changes by freezing and thawing. In the freezer‐burn area of muscle tissue the structure proteins lose the ability to contract on ATP addition more and more with increasing storage time; finally, even the plasticizing effect of ATP on the fibrillar proteins disappears, the fibrils scarcely change their original orientation.
The Essential Oil of Schinus molle: The Terpene Hydrocarbon Fraction
Authors: BERNHARD RICHARD A. , WROLSTAD RONALD 
Published: August 2006

SUMMARYAnalysis by gas‐liquid chromatography of the terpene hydrocarbon fraction of the essential oil obtained by steam distillation of the fruit of Schinus molle L. revealed 11 components. Capillary columns and flame ionization detection increased resolution and permitted tentative identification of 6 additional terpene hydrocarbons not hitherto reported in the oil. The compounds found were: α‐pinene, β‐pinene, ‐α‐phellandrene, β‐phellandrene, myrcene, D‐limonene, camphene, p‐cymene, and three unidentified constituents. These components were tentatively identified by calculating relative corrected retention volumes and comparing these with values for known terpene hydrocarbons. The three stationary liquid phases used yielded data that lend credence to the tentative assignment of peak identities.
A Comparison of the Press Method with Taste‐Panel and Shear Measurements of Tenderness in Beef and Lamb Musclesa
Authors: BRATZLER L. J. , SMITH HOMER D. 
Published: August 2006

SUMMARYThe longissimus dorsi muscle was taken from 7 beef ribs, 15 beef short‐loins, 129 lamb loins, and the semitendinosus muscle from 51 beef rounds and tested for tenderness by panel, press, and shear methods. Results showed that the press and shear methods used on cooked meat gave comparable relations with sensory‐panel scores. When raw samples were tested by the press, little relation with panel scores of the cooked meat was found.
Sensory Examination of Four Organic Acids Added to Wine
Authors: OUGH C. S. 
Published: August 2006

SUMMARYDifference thresholds for 4 organic acids, determined at a reference concentration of 0.615 (as g of tartaric acid per 100 ml), were found to be ±0.13 g per 100 ml for tartaric, ±0.18 g per 100 ml for citric, ±0.10 g per 100 ml for fumaric, and ±0.13 g per 100 ml for adipic. The response reaction of the panel to these acids appeared to be to molar concentration rather than to pH or normality when dealing with near‐threshold amounts added to a highly buffered medium.When the acids were compared directly by addition of equal molar amounts of each, to a wine (equal to 0.20 g tartaric acid per 100 ml on a molar basis), citric acid was judged most sour, fumaric and tartaric about equal, and adipic the least sour. Preference, data indicated trends in favor of citric and tartaric acids over fumaric and adipic acids.
The Direct Determination of Shear Stress‐Shear Rate Behavior of Foods in the Presence of a Yield Stress
Authors: CHARM STANLEY E. 
Published: August 2006

SUMMARYThe yield stress of food materials plays an important role in their Row characteristics. It is possible to determine the yield stress from the shear stress‐shear rate data determined from a narrow‐gap viscometer and applying Casson's equation. The yield stress determined in this manner checked with the yield stress determined from the torque exerted on a serrated cylinder at rest.However, the yield stress for applesauce and tomato purée is much lower with a single‐cylinder viscometer than with a narrow‐gap viscometer. This is apparently due to disruption of suspension aggregates under shear, with the release of entrapped fluid at the cylinder wall. It is expected that materials in which large amounts of entrapped fluid are released under shear will not exhibit this phenomenon.The shear stress vs. shear rate data from the narrow‐gap viscometer could be fitted by a power‐law equation.
Growth and Protelytic Activity of Pseudomonas fluorescens in Eggs and Egg Productsa
Authors: HURLEY W. C. , GARDNER F. A. , VANDERZANT CARL 
Published: August 2006

SUMMARYThe growth characteristics and proteolytic activities of 3 strains of Pseudomonas fluorescens were determined in blended fresh egg white (initial pH 7.8–8.0), egg white adjusted to pH 7.4, egg white with added yolk, 30‐day‐old egg white (pH 9.0), and various egg media at the 2% protein level. In all cases the number of viable cells increased markedly during the first l–2 weeks of incubation. Under certain conditions of incubation, strains 5 and 17 showed proteolytic activity in blended fresh egg white, and strain 10 in egg white adjusted to pH 7.4 and in egg white with added egg yolk. Growth and proteolytic activity were also observed in the 30‐day‐old egg white (pH 9.0). All strains showed growth and proteolytic activity in the spray‐dried egg white growth medium (pH 7.4, autoclaved). Proteolysis was also determined on solid media with various egg constituents as substrate.
The Microflora Within the Tissue of Fruits and Vegetablesa
Authors: SAMISH ZDENKA , ETINGER‐TULCZYNSKA R. , BICK MIRIAM 
Published: August 2006

SUMMARYBacteria occur within normal, sound fresh fruit tissues. They are mostly gram‐negative motile rods, representatives of the Pseudomonadaceae and the Enterobacteriaceae. Lactic‐acid‐forming bacteria are found on the surface of crops. In different crops and in different varieties, bacteria may appear abundantly in one field and rarely in others. They are found more frequently in low‐growing vegetables than in tree borne fruits. In cucumbers the bacteria are more often in the tissue close to the periphery and less often in the central core. In tomatoes their frequency is highest close to the stem‐scar and the central core of the fruit, decreasing toward the fruit periphery.It appears that the bacteria can enter the living plant tissue by different pathways and may persist there as harmless commensals. When the vegetables are brined, the bacteria multiply in the tissue as well as in the brine. Lactobacilli penetrate gined tomatoes primarily through the stem‐scar and multiply more rapidly in the fruit than in the brine. During fermentation of tomatoes and cucumbers the Enterobacteriaceae are mostly Suppressed by the lactic‐acid‐forming bacteria. However, if the latter are excluded by surface disinfection of the fruits, the Enterobacteria continue to multiply, causing internal bloaters, an increase in pH, and, ultimately, putrefaction.
Chemical Preservatives as Inhibitors of Yeast Growth
Authors: BALATSOURAS GEORGES D. , POLYMENACOS NIC. G. 
Published: August 2006

SUMMARYThe resistances of 37 yeast cultures to 5 chemical preservatives (sorbic, benzoic, sulfurous, salicylic, and formic acids) in concentrations increased by steps were treated statistically by the method of distribution curves, plotting the surviving cultures against the concentration of each preservative. The area confined by each curve and the coordinate axes was found to be inversely proportional to the potency of each preservative. This treatment of data seems to be a new way of evaluating chemical preservatives, and possibly antibiotics.
The Effect of Papain Preparations on Beef Skeletal Muscle Proteinsa
Authors: McINTOSH ELAINE NELSON , CARLIN AGNES FRANCES 
Published: August 2006

SUMMARYThe results reported here represent a preliminary study of the action of papain on the proteins of beef skeletal muscle. Suspensions of protein preparations which had been isolated from beef semitendinosus muscle were incubated with both crystalline papain and a commercial enzyme preparation. Analyses of ultrafiltrates of the enzyme digests indicated that all of the skeletal muscle protein fractions studied were affected by papain to some extent. Under the experimental conditions employed, the intracellular proteins were affected less by the commercial “meat tenderizer” than by crystalline papain. However, the effect of the two enzyme preparations on the connective tissue fractions was comparable. Papain appeared to affect mucoprotein and collagen more than the other skeletal muscle proteins. Incubation with papain markedly lowered the viscosity of the mucoprotein preparation. Collagen suspensions were converted to thick gels by the action of papain. These observations and the results of ultrafiltrate analyses suggest that the tenderizing effect of papain may be due at least in part to the breakdown of connective tissue.
Role of Individual Phospholipids as Antioxidantsa
Authors: OLCOTT H.S. , VAN der VEEN J. 
Published: August 2006

SUMMARYSynthetic lecithin (phosphatidyl choline) and cephalin (phosphatidyl ethanolamine) are inactive as antioxidants for menhaden oil at 50°, but when present with added ethoxyquin are very effective synergists. Phosphatidyl inositide also has no antioxidant effect but is a much weaker synergist with ethoxyquin. Purified fish “lecithin” and “cephalin” fractions and a commercial soybean phosphatide preparation act like the synthetic phospholipids. It is concluded that most of the synergistic effects may be attributed to the nitrogenons moieties of lecithin and cephalin.
Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya
Authors: WOLFORD R. W. , ATTAWAY J. A. , ALBERDING G. E. , ATKINS C. D. 
Published: August 2006

SUMMARYThe flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph.Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties.Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.
Distribution of Pesticides in Fermentation Products Obtained from Artificially Fortified Grape Musts
Authors: PAINTER RUTH R. , KILGORE WENDELL W. , OUGH C. S. 
Published: August 2006

SUMMARYNone of 13 pesticides added to grape musts had any measurable effect on fermentation, but their distribution and relative concentrations in the end‐products showed wide variation. Five cholinesterase‐inhibiting insecticides (demeton, malathion, parathion, Phosdrin, and Sevin) were still present in the finished wine, whereas three cholinesterase‐inhibiting insecticides (ethion, Diazinon, and Trithion) and all of the chlorinated insecticides tested (DDT, chlordane, Kelthane, Tedion, and endrin) were not detected in the wines. It was definitely established, however, that all the chlorinated compounds tested were in the sediments or lees removed after fermentation. Three cholinesterase‐inhibiting compounds (ethion, parathion, and Trithion) were also more concentrated in the lees than in the original musts. Diazinon was not found in any component after fermentation, probably because it is hydrolyzed in acidic solution. Chlordane, DDT, endrin, Kelthane, Tedion, ethion, malathion, parathion, and Trithion were detected in the distillates from the lees containing these compounds, chlordane being considerably more concentrated than in the original must.
Fish Hydrolysates. IV. Microbiological Evaluation
Authors: KRISHNASWAMY M. A. , LAHIRY N. L. 
Published: August 2006

SUMMARYMicrobiological evaluation was made of three experimental fish hydrolysates (peptones) prepared in this laboratory from a fresh‐water species of fish, Barbus dubious. Ten selected microbial cultures grown in an inorganic basal medium with and without yeast or meat extract and containing different concentrations of hydrolysates, showed more or less the same growth in all the hydrolysate media. Media containing the hydrolysates were sensitive to antibiotics. The hydrolysates were quite suitable as ingredients of culture media for biochemical tests like indole and methyl‐red reactions. Controls were two commercial peptones, one commercial proteose‐peptone, and one commercial tryptone.
The Relative Perception of Weak Sucrose‐Citric Acid Mixtures
Authors: GREGSON R. A. M. , McCOWEN P. J. 
Published: August 2006

SUMMARYThe perception of changes in the relative intensity of sweetness and acidity was investigated with series of sucrose‐citric acid mixtures at near‐threshold intensities—up to 2% sucrose and up to .0885% citric acid. Changes in citric acid concentration were generally perceived by some tasters to increase sweetness and by other tasters to decrease sweetness. Similarly, changes in sucrose concentration increased or decreased perceived acidity. It is suggested that contradictions between this and previous studies might be due to differences in procedure, which could affect the relative perception of taste intensities. Perceptual processes play as great a part in determining responses to very weak tastes as do the stimuli themselves. Controls and measures of tasters' prior relevant behavior are suggested to be necessary for proper interpretation of their responses.
The Texturometer—A New Instrument for Objective Texture Measurement
Authors: FRIEDMAN HERMAN H. , WHITNEY JAMES E. , SZCZESNIAK ALINA SURMACKA 
Published: August 2006

SUMMARYA new recording instrument, the “texturometer,” gave good correlation between instrumental values and subjective evaluation by a trained texture profile panel. It was applied to measurement of the mechanical textural parameters: hardness, cohesiveness, viscosity, elasticity, adhesiveness, brittleness, chewiness, and gumminess. Subjective definitions of these parameters are interpreted in terms of physical measurement characterized by the texture “profile.” Examples of representative profiles are included.
Texture Profile Method
Authors: BRANDT MARGARET A. , SKINNER ELAINE Z. , COLEMAN JOHN A. 
Published: August 2006

SUMMARYA texture profile method was developed that uses the A. D. Little flavor profile method as a model. A texture profile is defined as the organoleptic analysis of the texture complex of a food in terms of its mechanical, geometrical, fat, and moisture characteristics, the degree of each present, and the order in which they appear from first bite through complete mastication. The texture profile analysis requires a panel of judges with prior knowledge of the texture classification system, use of standard rating scales, and proper panel procedures with regard to the mechanics of testing and sample control.
Use of the Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugara
Authors: MARQUARDT R. A. , PEARSON A. M. , LARZELERE H. E. , GREIG W. S. 
Published: August 2006

SUMMARYThere were no significant differences in consumer preferences between different levels of salt (from 1.5 to 3%) in hams, but there was a significant difference in preference between levels of sugar. Hams having 2% sugar were preferred significantly over hams containing no sugar, 1% sugar, and 3% sugar. There were no significant preferences in the interactions between salt and sugar levels. Preferences for neither salt nor sugar were linear. It appears that the balanced lattice design is an efficient model that may be used to guide the presentation of a large number of treatments to members of large‐scale consumer panels.
Effects of Frozen Storage on Chicken Muscle Proteinsa
Authors: KHAN A. W. , VAN DEN BERG L. , LENTZ C. P. 
Published: August 2006

SUMMARYQuantitative examination of chicken muscle proteins showed that protein extractability in both breast and leg muscle decreased during frozen storage because of loss of solubility of actomyosin fraction. This decrease accompanied a decrease in the sulfhydryl‐group content of muscles and loss in myosin‐adenosinetriphosphatase activity. The stroma‐protein fraction remained unaffected, and the sarcoplasmic‐protein fraction decreased only after long storage. In the non‐protein‐nitrogen fraction, the amount of free amino acids and other protein‐breakdown products increased as a result of proteolysis. The rate of these changes depended directly on storage temperature and time. It is suggested that chicken muscles in frozen storage undergo proteolysis and that the myofibrillar‐protein fraction is denatured.
Influence of Blanching or Brining Treatments on the Formation of Chlorophyllides, Pheophytins, and Pheophorbides in Green Plant Tissuea
Authors: JONES I. D. , WHITE R. C. , GIBBS ELEANOR 
Published: August 2006

SUMMARYGreen vegetable tissue was analyzed for chlorophyll and chlorophyll derivatives before and after subjecting the tissue to differential blanching treatments representative of those used in commercial food processing, and to a brining treatment. The plant material studied was okra, snapbeans, turnip greens, and pickling cucumbers. Blanching at 180°F promoted the rapid formation of chlorophyllides and pheophorbides in certain tissue in addition to pheophytins, which were formed in all blanching studies.