bluuebunny/crossref_metadata_2025_split huggingface dataset:
PENETRATION OF SUBSTANCES INTO MUSCLE
Authors: KILIC B. , CASSENS R.G. 
Published: May 2007

ABSTRACT The rate and depth of penetration of two dye markers, hematoxylin and eosin, into beef muscle were compared. The effects of temperature, aging, meat texture, and type of muscle were investigated. Samples (1 cm3) were placed into dye markers, and then were sectioned at selected time intervals and examined microscopically. Hematoxylin penetrated into the meat slower than eosin; depth of hematoxylin penetration decreased with decreasing temperature, firmer meat texture and aging. Penetration rate was faster at the beginning than at the end of the test period. Penetration rate and depth of oxygen into beef, lamb, and pork were investigated also. The samples (8 cm3) were placed in a modified atmosphere package containing 80% oxygen and 20% carbon dioxide. The samples were cut at selected time intervals up to 26 h after addition of oxygen and oxygen penetration rate and depth were measured. Oxygen penetration was deeper in beef than in pork and deeper in pork than in lamb. Oxygen penetration rate was faster initially and then slowed as time progressed.
EFFECTS OF CHITOSAN ON GELLING PROPERTIES OF LOW QUALITY SURIMI
Authors: KATAOKA J. , ISHIZAKI S. , TANAKA M. 
Published: May 2007

ABSTRACT In order to produce a strong and elastic gel from low quality walleye pollock surimi, use of chitosan was examined. The strength of gels was nearly doubled by the addition of 1.5% chitosan when salted surimi pastes were set below 25C. In contrast, chitin did not cause any changes in the physical texture of gels. When salted surimi pastes containing 1.5% chitosan were set at 20C, a large decrease in the proportion of myosin heavy chain was observed with a concomitant increase in components with molecular weights heavier than myosin heavy chain. Since the addition of EGTA, an inhibitor of transglutaminase, to surimi reduced gel strength and minimized myosin heavy chain polymerization, it is suggested that the enhancing effect ofchitosan on the gel formation of walleye pollock surimi could be due to the activity of the endogenous transglutaminase known to be present in this surimi.
COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW‐FAT BEEF BURGERS
Authors: DESMOND E.M. , TROY D.J. , BUCKLEY D.J. 
Published: May 2007

ABSTRACT Seventeen commercially available functional ingredients were assessed in low‐fat beef burger formulations. There were differences (P<0.05) in cook yields between the different low‐fat meats. The burger containing alginate/calcium lactate had the highest cook yield at 71.30% with good textural qualities, but scored low in overall flavor. Most adjuncts tested increased the WHC by comparison with the full‐fat (23% fat) control, which had the lowest WHC (26.15%). Sensory analysis showed that there was a trend for higher fat beef burgers to have increased tenderness, however, no significant differences were found between the low‐ and full‐fat controls. Beef burgers containing pectin, micro‐crystalline cellulose, oat fiber and carrageenan scored high in flavor and overall quality. In contrast the burger formulated with blood protein had poor overall quality and flavor attributes. Burgers containing tapioca starch, modified food starch derived from waxy maize, and oat fiber significantly reduced Instron shear values.
A COMPARISON OF THE QUALITY CHARACTERISTICS OF PALE, SOFT AND EXUDATIVE BEEF AND PORK1
Authors: AALHUS J.L. , BEST D.R. , MURRAY A.C. , JONES S.D.M. 
Published: May 2007

ABSTRACTBeef and pork carcasses of normal quality were compared to those subjectively scored as PSE (pale, soft, exudative) postslaughter. Compared to normal meat, the PSE samples from both beef and pork exhibited a lower pH45and glycogen content early postmortem while lactate concentration, L*, hue angle and chroma values were elevated (P<0.05). Drip loss for both PSE beef and pork was also higher than normal meat with a 2.8‐fold increase for PSE beef and a 1.3‐fold increase for PSE pork. Shear values for PSE beef were over 1 kg lower than control beef whereas shear values for PSE pork were over 1 kg higher compared to normal pork (P<0.05). It is clear from these data that rapid pH drops during early postmortem do not always result in similar changes in tenderness. A more complete understanding of the underlying cellular mechanisms of tenderization, electrical stimulation and the PSE condition should help to elucidate the paradox.
SENSORY AND PHYSICOCHEMICAL CHARACTERISTICS OF PRECOOKED, MICROWAVE‐REHEATABLE STEAKS
Authors: MCWATTERS K. H. , RESURRECCION A. V. A. , CARPENTER J. A. 
Published: May 2007

ABSTRACT Precooked, small‐portion, microwave‐reheatable steaks were processed from three grades (US Choice, US Select+, and US Select‐) of top round beef. Marinated/tenderized samples were compared to nonmarinated/nontenderized controls from each grade. Untrained consumers (n=102) rated the sensory attributes, overall acceptability, and willingness to purchase the steaks at various settings (fast food, restaurant/cafeteria, supermarket). Marination and tenderization improved the sensory attributes, overall acceptability, and consumers' willingness to purchase the steaks, regardless of the grade from which they were prepared. Marinated/tenderized steaks from the US Select grade were more acceptable than nonmarinated/nontenderized steaks from the US Choice grade. Marinated/tenderized steaks from each grade required less force and energy to cut, contained about 3% more moisture and 0.5% less fat, and had more cooking loss than their control counterparts. However, consumers rated the marinated/tenderized products as being more tender, juicy, flavorful and more acceptable overall than controls.
CURRENT STATUS OF BOVINE SPONGIFORM ENCEPHALOPATHY‐A REVIEW
Authors: BREWER M.S. 
Published: May 2007

ABSTRACTBovine spongiform encephalopathy (BSE) is a fatal brain disease of cattle which is presumed to have originated from feeding meat and bone meal (MBM) manufactured from rendered scrapie‐infected sheep. More than 170,000 cases of BSE have been identified in UK cattle since it was specifically diagnosed in 1986. Most are in dairy herds. This paper reviews the background of the disease, changes in rendering in the United Kingdom which appear to have led to the development of BSE in cattle, characteristics of the disease, the disease‐causing agent (prions), related prion diseases in other species, the impact of genetics on prion disease, prion strains, species barriers to transmission, risk of Creutzfeld‐Jakob disease to humans, inactivating prion infectivity, and tallow and gelatin production and safety. Efforts at controlling the disease in the United Kingdom and preventing the disease in the United States are also discussed.
THE INFLUENCE OF GENOTYPE ON BEEF PALATABILITY AND COOKING PROPERTIES. AN EVALUATION OF WAGYU F1 CROSSES AND OTHER GENOTYPES UNDER NORTH AMERICAN FEEDLOT CONDITIONS1
Authors: JEREMIAH L.E. , GIBSON L.L. 
Published: May 2007

ABSTRACT Beef strip loins (100) were evaluated from steers of 10 different genotypes fed under North American feedlot conditions for 150 days. Significant (P<0.05) but small numerical differences were observed in thaw‐drip losses from roasts and cooking losses from steaks. Roast flavor and texture profiles revealed important differences in both individual flavor and texture character notes. However, these differences were of insufficient magnitude to influence the appropriateness balance, and blend of individual character notes. Although differences were not observed (P>0.05) in mean palatability ratings, lower proportions of steaks from Angus were rated tough initially and overall than steaks from any other breed or breed combination. Therefore, incorporation of Wagyu genetics at the F1 level did not improve but was not detrimental to cooking and/or palatability attributes, except in the case of Wagyu x Angus crosses, which were not as acceptable in tenderness as Angus.
TEXTURAL AND SENSORY PROPERTIES OF REDUCED‐FAT FRANKFURTERS CONTAINING ANTIOXIDANT‐WASHED BEEF HEART SURIMI1
Authors: WANG B. , XIONG Y.L. 
Published: May 2007

ABSTRACT Textural and sensory properties of frankfurters prepared with or without beef heart surimi were evaluated. Addition of 15% beef heart surimi increased the rupture force and cooking‐yield of frankfurters by 80% and 3%, respectively (P<0.05). Frankfurters treated with beef heart surimi received higher juiciness and binding scores than the control (P < 0.05). Beef heart surimi with or without an antioxidant did not cause any detectable off‐flavor of the frankfurters. These results indicated that beef heart surimi can be used as an effective binding agent for cured comminuted meat products.
CONSUMER ACCEPTANCE OF HONEY MARINATED CHICKEN
Authors: HASHIM I.B. , McWATTERS K.H. , HUNG Y.‐C. 
Published: May 2007

ABSTRACT Chicken bone‐in breast quarters marinated through injection with lemon‐pepper poultry marinade containing 20 or 30% honey were compared to that marinated without honey and commercial marinated chicken. The objectives were to determine (1) consumer acceptance and willingness to buy and the amount to pay for marinated chicken and (2) the effect of honey on instrumental measurements of color and texture. Chicken was roasted at 177C for 1 h to an internal endpoint temperature of 80C and evaluated for acceptance by 67 untrained consumers. All experimental test products had similar hedonic ratings for appearance, color, flavor, taste, tenderness, juiciness, and overall liking. All samples, both experimental and commercial, were acceptable, and most consumers would be willing to buy chicken marinated with the formulations used in this study for the same price that they were paying for similar products.
GENDER AND DIET INFLUENCES ON PORK PALATABILITY AND CONSUMER ACCEPTANCE. I. FLAVOR AND TEXTURE PROFILES AND CONSUMER ACCEPTANCE1
Authors: JEREMIAH L.E. , SATHER A.P. , SQUIRES E.J. 
Published: May 2007

ABSTRACT Ninety intact male, 89 castrated male, and 60 female pigs were slaughtered at a mean market weight of 95.7 kg and a mean age of 151.5 days. All pigs were housed in groups of four and were fed ad libitum either a corn or wheat based ration, until 24 h preslaughter, at which time feed, but not water was withheld. Six percent of the samples from castrated and 30% of the samples from intact male pigs were perceived to have an inappropriate barnyard aromatic at a relatively high intensity. Only 2% of the samples from castrates, as opposed to 27% of the samples from intact males were perceived to have an inappropriate sex taint aromatic at a relatively high intensity. Although samples from females were perceived to have an inappropriate barnyard aromatic at a relatively high intensity, no sex taint aromatic was detected from these samples. There was no effect of diet on either palatability or consumer acceptance traits.
SENSORY CHARACTERISTICS AND PROCESSING YIELD OF BONELESS HAMS OBTAINED FROM GILTS ADMINISTERED EXOGENOUS PORCINE SOMATOTROPIN
Authors: BRYAN K.A. , KUECKER W.G. , HENNING W.R. , MILLS E.W. , HAGEN D.R. 
Published: May 2007

ABSTRACT Two studies were conducted to evaluate effects of administration of porcine somatotropin (pST) to growing gilts on subsequent processing and sensory characteristics of porcine ham muscles. The Semimembranosus muscle was separated from the other major muscles prior to pumping to 120% of green weight with a brine solution. Treatment with pST in vivo increased the weight of Semimembranosus compared with controls (P < 0.05). The muscle weight gains associated with pST treatment were retained during ham processing, resulting in heavier hams from gilts administered pST. However, pST treatment did not affect ham processing yields (%), smoked ham color, final product proximate composition or important palatability characteristics of hams (P > 0.05).
DISPLAY LIFE OF FRESH BEEF CONTAINING DIFFERENT LEVELS OF VITAMIN E AND INITIAL MICROBIAL CONTAMINATION
Authors: ZERBY H.N. , BELK K.E. , SOFOS J.N. , MC DOWELL L.R. , WILLIAMS S.N. , SMITH G.C. 
Published: May 2007

ABSTRACT Strip loins from beef cattle fed diets supplemented or not supplemented with α‐tocopheryl acetate (vitamin E; 500 IU·animal−1·d‐1) were fabricated into steaks inoculated at three initial levels (1.7 to 1.9; 2.3 to 2.5; 6.4 to 7.1 log CFU/cm2) of bacterial contamination (from over aged retail steaks) and evaluated for psychrotrophic plate counts (PPC), overall appearance and color during 6 days of simulated retail display (0 to 4C). Initial contamination affected changes in PPC (P < 0.05) during display, while the highest level of initial contamination eliminated benefits of high vitamin E concentrations on product color within 4 days of retail display. However, increased vitamin E concentrations in steaks were associated with higher (P < 0.05) CIE a* values appearance scores when the level of initial contamination was less than 2.5 CFU/cm2. Results indicated that vitamin E supplementation does not mask high levels of bacterial contamination.
GARLIC IN CHINESE SAUSAGE1
Authors: SUN Y.M. , OCKERMAN H.W. , MARRIOTT N.G. 
Published: May 2007

ABSTRACT Boneless pork shoulders were formulated with flavor adjuncts for the production of a semidry sausage. Nitrite was added as 75 or 150 ppm of the formulation and 5% fresh garlic, 1.2% garlic powder, or 0.006% garlic essential oil was incorporated. The samples with 150 ppm added nitrite were only slightly higher in pH than those with 75 ppm added nitrite, and this value decreased with storage time. TBA and TPC numbers indicated that the sausage samples did not spoil during storage. Garlic addition did not produce lower thiobarbituric acid (TBA) total plate count (TPC, or aerobic plate count, APC) numbers. Fresh garlic had a stronger flavor than garlic powder and garlic essential oil in the quantities used. Addition of 150 ppm nitrite resulted in a brighter color, and better antimicrobial ability than 75 ppm nitrite. Sensory evaluation revealed little differences between samples with 75 ppm and 150 ppm added nitrite.
EFFECTS OF LIVE ANIMAL SAMPLING PROCEDURES AND SAMPLE STORAGE ON THE GLYCOLYTIC POTENTIAL OF PORCINE LONGISSIMUS MUSCLE SAMPLES
Authors: MILLER K.D. , ELLIS M. , SUTTON D.S. , McKEITH F.K. , WILSON E.R. 
Published: May 2007

ABSTRACT Eight hybrid gilts of Hampshire descent were selected at 110 kg live weight, grouped together in one pen and given a one‐week adaption period prior to sampling. Longissimus samples (approximately 0.5 g) were taken using spring‐loaded biopsy equipment with animals either unrestrained and free to move in the pen or, 3 h later, restrained with a nose snare for two minutes prior to sampling. There was no difference among the two handling approaches for glycolytic potential (P > 0.05). Animals were slaughtered and four longissimus samples (0.5 g) were taken from each carcass immediately following exsangination to evaluate four sample storage methods. Two viable storage methods, freezing in liquid nitrogen followed by freeze drying or immediate homogenization in perchloric acid, yielded relatively high and similar values for muscle glycolytic potential.
FACTORS AFFECTING COLOR PROPERTIES OF BEEF PATTIES COOKED ON AN OUTDOOR GAS GRILL
Authors: BERRY B.W. , BIGNER‐GEORGE M.E. 
Published: May 2007

ABSTRACT Visual and instrumental color properties were obtained on beef patties cooked on an outdoor gas grill. Factors evaluated as to their influence on color were fat content, (20–28% vs 6–10%) patty handling prior to cooking (fresh, thawed either as patties or bulk ground beef), endpoint in cooking (57, 66, 71C, slit in outer edge of patty during cooking showing brown color), lighting conditions and evaluation time post‐cooking. Factors resulting in less pink/red color and more brown color in cooked patties were (1) higher fat content, (2) cooking bulk frozen, thawed, then pattied product, (3) higher endpoint temperature and longer time postcooking before evaluation. Termination of cooking by observing brown color in slits in patties cooked on a gas grill was not synonymous with a safe internal temperature.
SHEAR FORCE ANALYSIS AS AN INDICATOR OF CHANGES IN MECHANICAL STRENGTH OF ISOLATED BEEF INTRAMUSCULAR CONNECTIVE TISSUE DURING AGING
Authors: NORDYKE J.G. , KUBER P.S. , MARTIN E.L. , DE AVILA D.M. , REEVES J.J. , DUCKETT S.K. 
Published: May 2007

ABSTRACT Intramuscular connective tissue (IMCT) was isolated from bovine semitendinosus (ST) muscles aged 3, 5, 7, 10, 14, 21, 28, and 35 days postmortem. Shear force values were collected from raw ST muscle and IMCT preparations to determine changes in mechanical strength (resistance to shearing) of the connective tissue fibers during postmortem aging. Statistical analysis indicated significant differences in mean shear force values of isolated IMCT preparations between aging periods (P < 0.001) but no consistent pattern of change in shear force values was detected. No significant change in shear force values of raw ST muscle during postmortem aging (P > 0.05) was observed. Other investigators have incorporated the same procedure and reported decreasing shear force values with increased aging times for IMCT preparations and raw ST samples. Our results were not in agreement with these findings.
FAT THICKNESS AND LOIN EYE AREA EFFECTS ON PORK CARCASS QUALITY MEASURES
Authors: PRINGLE T.D. , WILLIAMS S.E. 
Published: May 2007

ABSTRACT Pork carcasses (n = 133), varying in fatness and muscling, were selected to evaluate the relationship between pork carcass cutability and pork meat quality. Carcasses were selected with three levels of 10th rib fat (TRBF: < 2.03 cm, n = 60; 2.03 ‐ 2.54 cm, n = 31; and > 2.54 cm, n = 42) and three levels of loin eye area (LEA: < 35.5 cm2, n = 33; 35.5 – 41.9 cm2, n = 52; and > 41.9 cm2, n = 48). Data were collected on the longissimus muscle of ribbed carcasses. Carcasses in the leanest TRBF group had less (P < 0.05) marbling, and softer (P < 0.05) and more watery (P < 0.05) lean than the fatter categories. Carcasses in the leanest category were also redder in color (P < 0.05; higher a* values) than the fattest category. Carcasses in the smallest LEA group had higher (P < 0.05) marbling and firmness scores than the largest LEA group and carcasses in the largest LEA group had more (P < 0.05) exudative loin muscles than the remaining LEA groups. Collectively, these data indicate that selection for reduced carcass fatness and increased carcass muscling, in swine, has significant negative effects on pork meat quality.
ELASTIC DEFORMATION IN PROBE MEASUREMENTS ON BEEF CARCASSES
Authors: SWATLAND H.J. 
Published: May 2007

ABSTRACT Beef carcasses were probed through the forelimb flexors, the triceps brachii, the width of the M. longissimus thoracis et lumborum (LD), and the depth of the LD. The objective was to measure elastic deformation from the distortion of optical signals. Strong reflectance at 550 nm combined with weak ultraviolet fluorescence indicated adipose tissue, while strong reflectance combined with strong fluorescence indicated connective tissue. Connective and adipose tissue peaks were examined relative to depth in the carcass. Elastic deformation was detected when way‐in (insertion) peaks were deeper in the carcass than way‐out (withdrawal) peaks, indicating tissue compression in advance of the probe tip. Connective tissue was deformed more than adipose tissue. Whether or not this method can be used to assess meat softness or tenderness on‐line remains to be seen.
TUMBLING REGIME EFFECTS ON THE PROCESSING CHARACTERISTICS AND TENDERNESS OF COOKED ROAST BEEF
Authors: BOLES J.A. , SHAND P.J. 
Published: May 2007

ABSTRACT Tumbling prior to injection and different tumbling regimes was investigated to improve the processing characteristics of beef mini roasts. Six inside round muscles (semimembranosus muscle, with adductor and gracilus removed) were cut into six 700 ± 50 g roasts. The roasts were injected 125 or 150% over original weight. The tumbling regime incorporated tumbling prior to injection (pretumbling) and two postinjection tumbling regimes (continuous versus intermittent). Tumbling prior to injection improved (P < 0.05) injection pick up, retention, yield and tenderness, however, with mini roasts there were no differences between continuous and intermittent tumbling. Further research is needed on processing technologies to improve efficiencies in producing these mini roast beef.
THE DEGRADATION OF MYOFIBRILLAR PROTEINS IN BEEF AND LAMB USING DENATURING ELECTROPHORESIS ‐ AN OVERVIEW
Authors: HOPKINS D.L. , THOMPSON J. M. 
Published: May 2007

ABSTRACTDegradation of specific myofibrillar proteins has been followed in many studies using SDS‐PAGE (denaturing) electrophoresis and these have shown that proteins such as titin, nebulin, troponin‐T, desmin, filamin and vinculin are degraded at different rates during postmortem storage of meat. Although informative, electrophoresis is usually restricted to qualitative interpretation of the gels and there have been few studies that have quantitatively linked the degradation of specific proteins to changes in toughness. Improved quantitative methods (including scanning densitometry, image analysis, and modeling approaches) will be necessary to determine the protein and/or protein alterations that cause postmortem tenderization. This approach is complementary to other measurements of proteolysis where the objective is to more adequately explain the variation in toughness.
THE INFLUENCE OF COMPOSITIONAL CHANGES IN BEEFBURGERS ON THEIR TEMPERATURES AND THEIR THERMAL AND DIELECTRIC PROPERTIES DURING MICROWAVE HEATING
Authors: LYNG J.G. , SCULLY M. , McKENNA B.M. , HUNTER A. , MOLLOY G. 
Published: May 2007

ABSTRACTThis study focused on a microwavable bunburger consisting of a precooked burger in a bread bun. The objective was to assess whether burger formulation changes would affect selected thermal and dielectric properties of the precooked burgers in addition to affecting bunburger temperatures during microwaving. Control burgers and those with elevated fat, water, rusk and salt levels were prepared. Proximal analysis of the raw and precooked burgers revealed a reduction in the fat and moisture content differences following deepfrying. However, burger formulation influenced (P<0.05) the measured thermal and dielectric properties of the precooked burgers in addition to affecting temperatures (P<0.05) from the burger edge and the top and bottom buns. Temperatures from the burger center were not affected (P< 0.05). Adjusting composition does offer the manufacturer a method to alter temperature during microwave heating through the magnitude of the temperature changes observed in this work were small.
RELATIONSHIP OF CHILLING RATE AND LOCATION WITHIN MUSCLE ON THE QUALITY OF HAM AND LOIN MUSCLES
Authors: OHENE‐ADJEI S. , ELLIS M. , McKEITH F.K. , BREWER M.S. 
Published: May 2007

ABSTRACT Halothane negative Durocs (n=36) were slaughtered, and subjected to: accelerated chill (AC: −30C for 2 h, with air circulation, followed by equilibration at 4C for 20–22 h), conventional chill (CC: 4C for 22–24 h with water sprayed every 2 h until 12 h postmortem), and slow chill (SC: 10–12C for 12 h followed by equilibration at 4C for 10–12 h). Color, pH, and drip loss were determined for the Semimembranosus (SM) Biceps femoris (BF), Longissimus thoracis (LT), and Longissimus lumborum (LL). In the ham muscles, AC decreased b* values and drip loss. Decreased drip loss was restricted to the outer sites. Ham muscles were darkest in the mid location and lightest in the inner locations. In the Longissimus, AC decreased pH but did not affect color or drip loss. Compared to SC, AC proved beneficial, however, AC had no advantages over CC in pigs with minimal predisposition to quality problems.