bluuebunny/crossref_metadata_2025_split huggingface dataset:
BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITS
Authors: JABAAY R. W. , FORREST J. C. , ABERLE E. D. , COURTENAY H. V. , JUDGE M. D. 
Published: August 2006

ABSTRACTOne group of 16 uniform selected experimental bacons was used to study differences in lean‐fat ratio, muscle distribution, cooking characteristics, texture and composition at six positions within each bacon side. Another group of 47 bacons was used to study possible relationships between bacon evaluation measurements and other carcass evaluation measurements as well as to study variation in lean‐fat ratio, muscle distribution and slice width at six positions within the bacon side. Four consumer groups rated photographic slides of various combinations of leanness and muscle distribution in sliced bacon. Differences (p < 0.01) were observed in percent separable lean, distribution of lean, percent moisture, percent ether extract, percent cooking loss and Instron values due to position in the bacon side. Bacon lean‐fat ratio was positively related (p < 0.01) to other measures of carcass muscularity, such as percent ham and loin and Longissimus muscle area. Bacons derived from animals with low backfat thickness tended to be leaner; however, they were also very thin In the flank area, making them less desirable for processing into sliced bacon. Consumer panelists tended to give high ratings to lean bacon slices on uncooked samples. In cases where lean‐fat ratios were similar, the slices with better muscle distribution (greater fat‐lean interface distance) were rated higher. Ratings of cooked slices indicated that muscle distribution became more important after cooking.
A REARRANGED B.E.T. PLOT FOR A MORE DIRECT ESTIMATION OF B.E.T. CONSTANTS
Authors: CAURIE M. , LEE TUNG‐CHING , SALOMON M. , CHICHESTER C. O. 
Published: August 2006

ABSTRACTThe basic equation of Brunauer, Emmett and Teller for calculating the amount of water sufficient for a unimolecular layer of moisture, on which food stability depends, was rearranged to give a more direct estimation of monolayer moisture content and the constant related to heat of adsorption.
SPECTROPHOTOMETRIC DETERMINATION OF THEOBROMINE IN T. cacao, C. acuminata AND C. arabica
Authors: SOMORIN OYIN 
Published: August 2006

ABSTRACTA number of different techniques are reported in the literature for the extraction and purification of theobromine as well as quantitative methods following purification. This research note reports a procedure offering considerable time saving for the determination of theobromine in T. cacao, C acuminata and C arabica The procedure incorporates the Wadsworth extraction technique, gradient elution partition chromatography and quantitative estimation of theobromine spectrophotometrically.
A COMPARISON OF SPECTROPHOTOMETRIC AND POLAROGRAPHIC METHODS FOR THE DETERMINATION OF ACETALDEHYDE AND FURFURAL IN DISTILLED ALCOHOLIC BEVERAGES
Authors: MOFIDI J. , TONKABONI M. B. , DAVOUDZADEH F. 
Published: August 2006

ABSTRACTThe object of this work was to compare spectrophotometric and polarographic methods for the determination of acetaldehyde and furfural in distilled alcoholic beverages. In this study, the two procedures were investigated from the point of view of simplicity and accuracy. For determinaiton of acetaldehyde, the polarographic method is more accurate, whereas for furfural determination the spectrophotometric procedure is more accurate. Statistical analysis of results show that the polarographic method shows significantly higher concentration values than the spectrophotometric method for both substances.
CHARACTERIZATION OF PRODUCTS FROM WET FRACTIONATION OF WHEAT BRAN
Authors: HANSMEYER W. A. , SATTERLEE L. D. , MATTERN P. J. 
Published: August 2006

ABSTRACTA study was conducted to determine the composition of a high protein flour (HPF) and a protein concentrate (WPC) obtained from the alkaline extraction of wheat bran. Baking characteristics of these fractions were determined using standardized techniques. Both HPF and WPC contain significant quantities of protein rich in lysine, and either can be used to fortify white bread with significant increases in protein and lysine contents. HPF can be added to a bread formulation in the largest amounts with least detrimental effect on bread qualities (loaf volume, crumb texture and color, crust appearance, aroma and flavor). WPC enhances protein content but rapidly lowers bread qualities; it can be added up to the 13% level and still yield an acceptable end product.
PROTEIN CONCENTRATE FROM NORMAL AND HIGH‐LYSINE CORNS BY ALKALINE EXTRACTION: PREPARATION
Authors: WU Y. VICTOR , SEXSON KENNETH R. 
Published: August 2006

ABSTRACTAn alkaline extraction process was developed to produce protein concentrates and starch from ground normal and high‐lysine corns. Optimum extraction of protein occurred at pH 11.7 in 0.1N sodium hydroxide with 150g corn per 900 ml solvent. The corn was extracted twice with sodium hydroxide solutions After centrifugation, each alkaline extract was adjusted to pH 4.7 to recover the protein as a precipitate. Bran was removed from starch and protein by screening the second alkaline dispersion, and the protein and starch were separated by centifugation. The protein content (nitrogen × 6.25) of the concentrate varied between 63 and 71% and accounted for 52–63% of the total corn protein. Highlysine corn yielded more concentrate than normal corn, as well as more starch.
CHANGES IN SOME MONOCARBONYL CLASSES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES
Authors: LOPEZ ANTHONY , WOOD C B. , BOYD E. N. 
Published: August 2006

ABSTRACTDehydrated sweet potato flakes were prepared in a pilot plant by (1) peeling and comminuting fresh sweet potatoes; (2) heating sweet potato puree to 755°C and holding at that temperature to allow naturally present amylases to convert a certain proportion of the starch into sugars; (3) heating puree to 105°C to inactivate enzymes; (4) atmospheric drum drying and flaking; and (5) packing flakes in cans under N2 atmosphere Total monocarbonyls in fresh sweet potatoes generally increased with time of storage of the roots During processing of freshly dug sweet potatoes into dehydrated flakes, monocarbonyls increased as processing progressed. During processing of “cured,” and of up to 4‐months' stored sweet potatoes the content of monocarbonyls peaked during conversion of starch to sugars, and decreased after heating to 105°C prior to drum drying. Levels of saturated aide hydes and of methyl ketones were also highest during amylolysis. During storage of the packaged flakes at 27°C for 128 days, total monocarbonyl content remained rather constant, while saturated aldehydes increased and methyl ketones decreased. At 45°C storage temperature, total monocarbonyls and saturated aldehydes showed a marked increase, while ketones decreased. There was a slight net increase in CO2 and O2 and a slight decrease in N2 in the gas present in cans of flakes stored for 1 yr at 24°C. After 12 months storage, 0.026% CO was found in the dehydrated sweet potato flake product monocarbonyls, particularly aldehydes, are probably a factor in off‐flavor development during storage.
ISOLATION OF LIPOFUSCIN‐LIKE FLUORESCENT PRODUCTS FROM RIPENING BANANA FRUIT
Authors: GUIRE Y. P. MA , HAARD N. F. 
Published: August 2006

ABSTRACTRipening banana fruit contains water‐insoluble pigments which have a molecular weight in excess of 4000 and a fluorescence spectrum identical to lipofuscin or age pigments. The pigments were not decomposed by irradiation with ultraviolet light. The flourescent substances increased linearly in the peel and quadratically in the pulp during the course of ripening. It is suggested that the fluorescent substances are products of membrane lipo‐protein peroxidation like the lipofuscin pigments identified in animal tissues.
THE FATE OF NITRITE: REACTION WITH PROTEIN
Authors: WOOLFORD G. , CASSENS R. G. , GREASER M. L. , SEBRANEK J. G. 
Published: August 2006

ABSTRACTThis paper presents results showing that one of the major pathways for loss of nitrite in cured meats may be through reaction with nonheme protein. Incorporation of the stable isotope 15N from nitrite is shown to occur in both bovine serum albumin and the muscle protein myosin, at pH's below and at those found in cured meat. In bovine serum albumin solution at pH 5.5 and at 20°C, 60% loss of added nitrite (200 ppm) occurred within 1 wk and almost half of the lost nitrite nitrogen was recovered as 15N chemically bound to the protein. Analysis of the reaction products of nitrite and myosin showed that, under the conditions used, 10–20% of the incorporated nitrogen was present as 3‐nitrotyrosine. Several other products were found in acid hydrolysates of protein containing bound nitrite, but these did not appear to quantitatively account for the remainder of the incorporated nitrite.
COMPOSITION AND PROPERTIES OF AN ANIMAL PROTEIN ISOLATE PREPARED FROM BONE RESIDUE
Authors: YOUNG LOUIS L. 
Published: August 2006

ABSTRACTA protein isolate was prepared from the bone residue of mechanically deboned chicken necks and backs. Typically, the isolate contained 60–65% protein, 23–25% lipid, 5–10% ash and 4–6% moisture. Solubility and emulsifying capacity of the isolate were enhanced at elevated pH and ionic strength and in the presence of polyphosphates. The latter were effective in improving emulsifying capacity when used in combination with NaCl but not when used alone.
COTTAGE CHEESE FROM ULTRAFILTERED SKIM MILK
Authors: MATTEWS M. E. , SO S. E. , AMUNDSON C. H. , HILL C. G. 
Published: August 2006

ABSTRACTUltrafiltration of skim milk was conducted at 4.4, 21.0 and 49.0°C to provide retentates for cottage cheese trials. Fractionation at 21.0 and 49.0°C improved initial permeation flux rate (PR) by 50 and 300%, respectively, over that observed at 4.4°C. Rates of decline of PR de creased with increasing temperature. Retentate ratios of undenatured whey protein nitrogen:casein nitrogen (CN) and proteosepeptone:CN were unchanged during ultrafiltration whereas nonprotein nitrogen:CN declined at each temperature. Calcium concentration of permeate was 1–2% less at 49.0 than 4.4°C because of increased calcium concentration of retentate at higher temperature. Large curd, creamed cottage cheese was prepared successfully from each retentate, cooking temperature and/or time being reduced because of initially firmer curd. Intermediate temperature (21.0°C) processing induced rapid microbial proliferation after > 2 hr. The utility of ultrafiltration as a preconcentration step for continuous cottage cheese production is discussed.
USE OF DIAMIDE IN DETERMINING THE SHELF LIFE OF REFRIGERATED CHICKEN
Authors: WAN CHIU‐CHI , COLLINS E. B. , BRANT A. W. 
Published: August 2006

ABSTRACTA study was done to determine if a relationship exists between plate counts determined on trypticase soy agar containing diamide and the shelf life of refrigerated chicken carcasses. Results show that determining plate counts with TSA containing 0.05% diamide appears useful as a means of predicting shelf life of raw chicken and possibly other fresh meats stored under refrigeration.
EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGE
Authors: LAZARUS C. R. , WEST R. L. , OBLINGER J. L. , PALMER A. Z. 
Published: August 2006

ABSTRACTNinety lamb carcasses were evaluated for shrink loss, microbial growth and temperature reduction following treatment with: (1) an edible calcium alginate coating, Flavor‐Tex®; (2) plastic wrap; or, (3) no treatment (control). Lambs (n = 30) were slaughtered on three consecutive days with 10 carcasses/day being randomly assigned to each treatment. Carcasses receiving the edible coating were significantly (P < 0.05) lower in 24‐hr shrinkage loss (1.55%) than the controls (2.77%); however, those in plastic wrap had the least amount of shrinkage (1.20%), and maintained this advantage through 7 days postmortem. Total surface microbial counts from the sirloin area indicated a significant (P < 0.05) reduction at day 5 and 7 for the alginate coated carcasses, with the plastic wrap carcasses having the highest counts on all days. Internal leg temperature reduction (chilling) was essentially uniform at the end of a 24‐hr chill at 2°C regardless of treatment. No significant differences were observed between treatments for cooking loss, flavor, juiciness, off‐odor or overall acceptability.
AFLATOXIN CONTENT AND SKIN REMOVAL OF SPANISH PEANUTS AS AFFECTED BY TREATMENTS WITH CHEMICALS, WATER SPRAY, HEATED AIR, AND LIQUID NITROGEN
Authors: PAULSEN M. R. , BRUSEWlTZ G. H. , CLARY B. L , ODELL G. V. , POMINSKI J. 
Published: August 2006

ABSTRACTUnshelled Spanish peanuts contaminated with aflatoxin were shelled and treated with forced heated air, liquid nitrogen, H2 O2, HCl, sodium oleate, and water spray. After passing through a whole nut blancher the aflatoxin content and percentages of blanched (skin removed) and whole kernels were determined Blanching percentages were significantly higher for sodium oleate, water spray, liquid nitrogen, and H2 O2 than for HCl or heat treatments. The heat treatment produced the highest percentage of whole kernels. In most tests, the unblanched kernels contained higher levels of aflatoxin than those that blanched fully. The treatments which were most effective in producing low levels of aflatoxin in the blanched kernels were H2O2, water spray and HCl.
A pork slurry system for studying inhibition of Clostridium botulinum by curing salts
Authors: RHODES ANNETTE C. , JARVIS B. 
Published: August 2006

SummaryA meat slurry system is described for studying the effects of curing agents on growth and toxin production by Clostridium botulinum. In developing the system a prime objective was good reproducibility for pre‐selected levels of salt (NaCl), sodium nitrite, fat and pH value. This objective was achieved and large numbers of replicate samples were prepared and dispensed with a minimum of technological equipment. Results obtained in the system are compared with those obtained using pork mince packed into bottles (Ashworth, Hargreaves & Jarvis, 1973). Results of preliminary studies show little effect of varying the severity of thermal processes on the inhibitory action of sodium nitrite in the presence of sodium chloride, but some variation in inhibition was observed with different batches of meat used to prepare the slurries.
The automated determination of volatile bases (trimethylamine, dimethylamine and ammonia) in fish and shrimp
Authors: RUITER A. , WESEMAN J. M. 
Published: August 2006

SummaryThe automated method for the determination of trimethylamine (TMA) in fish and shrimp extracts, which is based upon the colour change of an indicator solution into which TMA vapours are injected, was further improved. Methods for the automated determination of dimethylamine (DMA) and ammonia in extracts were developed and elaborated. the accuracy and precision of the automated TMA and DMA determination equal those of the gas chromatographic determination of these amines described previously.Both TMA and DMA can be analysed at a speed of thirty samples in an hour, whereas the rate of analysis for NH3 is sixty per hour.
The effects of fibre, starch damage and surfactants on the baking quality of wheat/cassava composite flours
Authors: HUDSON B. J. F. , OGUNSUA A. O. 
Published: August 2006

SummarySieving of cassava flour yielded a fraction suitable for use in wheat/cassava bread. the degree of starch damage of the cassava flour had no effect on baking quality. Cassava flour did not exhibit diastatic activity, nor did its presence affect the diastatic activity of wheat flour. However, the addition of 0.25% of malt to the composite flour caused an increase in loaf volume. Partial replacement of wheat flour by cassava flour, therefore, is limited mainly by the consequent deficiency of diastatic enzymes. Calcium stearyl lactylate, at 2/7% of flour weight caused a significant increase in loaf volume, but the addition of glyceryl monostearate had no effect on loaf volume.
The proteins of intermediate moisture meat stored at tropical temperature
Authors: OBANU Z. A. , LEDWARD D. A. , LAWRIE R. A. 
Published: August 2006

SummaryIntermediate moisture (i.m.) meats prepared from selected muscles of two ewes, one sow, five hens and two goats all underwent protein breakdown and complexing reactions during storage at 38°C. the relative rates of these reactions varied from sample to sample. These reactions included colour changes culminating in the formation of ‘Maillard’ type brown pigments. This discolouration may well limit the storage life of these meats. It was apparent within three to nine weeks at 38°C.At 28°C all the reactions occurred far more slowly.One bull muscle which was also examined proved atypical in that although proteolysis occurred there was no evidence of any complexing and, up to nine weeks’ storage, no evidence of any non‐enzymic browning.
Freeze dehydrated compressed sour cherries
Authors: DO J. Y. , POTEWIRATANANOND S. , SALUNKHE D. K. , RAHMAN A. R. 
Published: August 2006

SummaryThe stability of anthocyanin in freeze dehydrated compressed sour cherries during storage at 21 and 38°C were studied by extraction of pigments, thinlayer chromatography and spectrophotometry. Total anthocyanin contents of freeze‐dried compressed sample decreased from 9.28 mg/100g to 5.04 and 1.10mg/100g, respectively, after six months at 21 and 38°C. Cyanidin‐3‐(2G‐xylosylrutinoside) was the least stable pigment among the seven pigments identified.
Corrosion of tinplate by citrus juices
Authors: MAHADEVIAH M. , GOWRAMMA R. V. , EIPESON W. E. , SASTRY L. V. L. 
Published: August 2006

SummaryJuice from the Satsuma Mandarin variety of oranges which was free from bitterness with less acidity gave more corrosion as compared with the juice from Coorg Mandarin, Mandarin Imperial, Tangerine Dancy and Washington Navel. Bitter principles present in the orange juice were found to act as inhibitors of corrosion. Limonin acted as inhibitor of corrosion, while hesperidin did not show any effect. Among different fractions of orange juice, the organic acid fraction contributed towards corrosion.
Some chemical changes in fish silage
Authors: BACKHOFF HANS P. 
Published: August 2006

SummaryDuring ensilage of cod in the presence of 3% (w/w) formic acid, the enzymes mainly responsible for the liquefaction were those of the gut, skin and other parts of the fish other than flesh; those of the last were only marginally implicated. During the storage of the silage the formation of non‐protein nitrogen (free amino groups, volatile bases, and polypeptides) was measured. Silages were produced using whole cod and herring. Tryptophan was found to be partially lost: during ensilage and storage, the values for available lysine remained constant.
Eating quality of hot deboned beef
Authors: DRANSFIELD E. , BROWN A. J. , RHODES D. N. 
Published: August 2006

SummaryOne side from each of six beef carcasses was treated in a standard commercial fashion (control) whilst meat from the other sides was removed and packed either as joints or muscles within 3 hr after stunning (hot deboned). The eating quality of the meat was assessed by laboratory and consumer taste‐panels and the texture determined instrumentally. When the meat was held at 10°C until the development of rigor mortis, the ultimate eating quality was equal to that of the controls. Ageing enhanced the tenderness of hot deboned meat.
Technical note: Aseptic technique for obtaining sterile beef tissue
Authors: BUCKLEY J. , MORRISSEY P. A. , DALY MICHELE 
Published: August 2006

SummaryThe changes which take place in meats during refrigerated storage may be caused by external bacterial sources as well as by naturally occurring enzymatic and chemical reactions. To obtain an understanding of these changes and of their relative importance in meat spoilage, it is necessary to differentiate between the bacterial‐induced changes and those due to muscle autolysis. The success of such a study depends upon the method used for obtaining sterile tissue. The size of the animal from which the muscle tissue is to be taken determines to a great extent the procedure and precautions to be used. The larger the animal the more difficult it is to obtain sterile tissue and the more expensive the study becomes.
Studies of mango processing
Authors: COOKE R. D. , ALLISON C. J. , BALDRY J. , CAYGILL J. C. , FERBER C. E. M. , KANAGASABAPATHY L. , VEALE M. J. 
Published: August 2006

SummaryAlphonso mango slices in syrup were frozen under thirteen different conditions, stored for three months at −28°C and the quality of the products assessed chemically, microbiologically and organoletically. the quality was insensitive to the freezing rate (cryogenic freezing, blast freezing or domestic deep freezing) and to the addition of 0.1% vitamin C to the cover syrup. Presoaking in CaCla prior to pasteurization caused a marked firming of the slices. Soaking the slices in acidic syrup followed by mild pasteurization greatly decreased the microbial counts but had an adverse effect on flavour. Fruit frozen in 40°Brix syrup had a better flavour than that frozen in 20° Brix syrup. Acceptable slices with good nutrient retention were produced by freezing in 40° Brix syrup using a domestic deep freezer.
A comparison of methods for measuring the volatile components of apple fruits
Authors: KNEE MICHAEL , HATFIELD STEPHEN G. S. 
Published: August 2006

SummaryVolatile compounds produced by apple fruits (Malus domestica, Borkh.) were separated and estimated by gas chromatography. Procedures were devised for estimation of compounds in air surrounding whole apples and discs of apple tissue, and in apple juice. Concentrations of volatiles in air passing over apples were influenced by tissue permeability, concentrations in peel or cortex, and the extent of enzymic hydrolysis of esters passing through the peel. the complexity of these effects prevents assessment of the importance of compounds in apple flavour based on their concentrations around whole fruit. the ratios of concentrations established in air around cortical discs to concentrations in juice were similar to air/water partition coefficients observed for standard compounds. Measurement of concentrations above cortical discs is simple and sensitive and can be related to flavour, through the olfactory threshold concentrations of the compounds detected.
Determination of freezing and thawing times in the centre of blocks of meat by measurement of surface temperature
Authors: JAMES STEPHEN J. , BAILEY C. , ONO S. 
Published: August 2006

SummaryA mathematical model based on a theoretical analysis of the pattern of heat flow was used to produce a set of freezing and thawing curves at various depths through an infinite slab of lean meat. Analysis of these curves indicated that the end of the freezing or thawing plateau at the block centre should be reflected in a change in the temperature‐time gradient (λTs/λt) at or near the surface.This change was subsequently demonstrated experimentally, and a method has been devised which enables the freezing or thawing time at the centre of a block of meat to be determined by means of a probe inserted just under the surface of the block.