bluuebunny/crossref_metadata_2025_split huggingface dataset:
PROPERTIES OF DRY‐CURED HAM: TEMPERATURE AND pH INFLUENCE DURING SALTING STAGE
Authors: PÉREZ‐ALVAREZ J.A. , FERNÁNDEZ‐LÓPEZ J. , GAGO‐GAGO M.A. , RUÍZ‐PELUFFO C. , ROSMINI M. , PAGÁN‐MORENO MJ. , LÓPEZ‐SANTOVEÑA F. , ARANDA‐CATALÁ V. 
Published: May 2007

ABSTRACT The influence of pH and temperature upon color properties, during the salting stage of 11 days for the dry‐cured ham process was studied. Semimembranosus, Semitendinosus and Biceps femoris muscles were studied and each muscle was divided in three sections (outer, middle and inner). The parameters under study were: moisture, salt concentration, residual nitrite level, CIELAB and reflectance ratio (R650/R570). Neither temperature nor pH affected any parameter analyzed (P>0.05). Only Semimembranosus (and its outer zone) showed differences (P < 0.05) for moisture and salt concentration. A concentration gradient between muscles and Semimembranosus zones was found for residual nitrite level. Lightness, yellowness and chroma showed differences (P<0.01) for Semimembranosus muscle and its outer zone. Redness and reflectance ratio R650/R570 were not different (P>0.05) between muscles and zones. Only the Semimembranosus muscle was different (P<0.01) for hue. Semimembranosus and Biceps femoris zones were different (P<0.01 and P<0.05 respectively) for this parameter.
PSE‐LIKE SYNDROME IN BREAST MUSCLE OF DOMESTIC TURKEYS: A REVIEW
Authors: SOSNICKI A.A. , GREASER M.L. , PIETRZAK M. , POSPIECH E. , SANTE V. 
Published: May 2007

ABSTRACT There are several similarities between the development of pale, soft, exudative (PSE) meat in breast muscle (Pectoralis supeficialis) of domestic turkeys, swine longissimus and ham muscles. Although the ultimate cause of the syndrome is not known, it appears that the combination of antemortem stress sensitivity of the domestic turkey and predominantly glycolytic metabolism of the breast muscle, results in accelerated rigor mortis processes. The consequent low pH (<5.8) combined with high breast muscle temperature (>35C), typically causes protein denaturation leading to soft and discolored, PSE meat with reduced protein functionality. Our studies revealed that phosphorylase, a sarcoplasmic enzyme, becomes denatured and tightly associated with the myofibrils in PSE turkey breast
EFFECT OF SUPERCRITICAL CO2 EXTRACTION OF OIL ON PHYSICOCHEMICAL PROPERTIES OF RESIDUAL ATLANTIC MACKEREL (Scomber scombrus) PROTEINS
Authors: TEMELLI F. , LeBLANC E. , FU L. , TURCHINSKY N.J. 
Published: May 2007

ABSTRACT Protein residue of Atlantic mackerel, an underutilized fish species, was investigated following extraction of oil with supercritical CO2. Spring mackerel was extracted at 35–55C and 34.5–62.1 MPa for 5 h whereas extraction time of 1–6 h was applied to fall mackerel at 35C/34.5 MPa. Water binding potential of fall mackerel proteins increased with extraction time as oil was removed and that for spring mackerel reached a maximum of 2.2 g H2O/g protein at 55C and 62.1 MPa. Sarcoplasmic proteins (SAR) became less soluble with increasing extraction temperature and pressure. This change occurred during the first hour of extraction of fall mackerel. Analysis of the SAR by capillary electrophoresis showed that proteins with a molecular weight of 50–100 kDa decreased, while MW> 100 kDa proteins increased with extraction pressure and time for spring and fall mackerel, respectively, suggesting aggregation of proteins. Supercritical CO2 extraction of lipids from fish muscle shows potential for development of high quality functional proteins.
PRODUCTION OF LOW‐FAT FRANKFURTERS WITH VEGETABLE OILS FOLLOWING THE DIETARY GUIDELINES FOR FATTY ACIDS
Authors: PANERAS E.D. , BLOUKAS J.G. , FILIS D.G. 
Published: May 2007

ABSTRACT Low‐fat frankfurters (10% fat) were produced with vegetable oils following the dietary guidelines for fatty acids as suggested in the currently recommended diet (CRD) by the American Heart Association, the Grundy diet (GD) and the Mediterranean diet (MD). MD‐frankfurters, produced with olive oil (31.82%) and soybean oil (17.51%), had the highest (P<0.05) ratio of monousaturated fatty acids (MUFA)/saturated fatty acids (SFA) minus stearic. CRD‐frankfurters, produced mainly with cottonseed oil (40.70%) and soybean oil (6.90%), had the highest (P<0.05) content of polyunsaturated fatty acids (PUFA). GD‐frankfurters, produced with cottonseed oil (34.04%) and olive oil (15.19%), had the highest (P<0.05) ratio of (C18:2 n‐6)/(C18:3 n‐3). Compared to high‐fat frankfurters (27% all animal fat), low‐fat frankfurters had lower (P<0.05) stearic acid and trans ω‐9 oleic acid, higher (P<0.05) content of total PUFA, higher (P<0.05) ratio of (C18:2+C 18:3)/SFA minus stearic acid, and lower cholesterol content (52.60%‐59.11%), were darker, redder and more yellow, firmer and less juicy, but had similar overall acceptabily.
QUANTITATIVE STUDIES OF PROTEOLYTIC AND LIPOLYTIC BACTERIA IN FROZEN MINCED BEEF AND HAMBURGER
Authors: AHMED A.M. , EL‐RHMAN H.A. ABD , YASSIEN M.A.M. , MARRIOTT N.G. 
Published: May 2007

ABSTRACT Sixty frozen samples (30 hamburger patties and 30 minced meat) purchased from different retail markets in Ismailia, Egypt were examined for incidence of proteolytic and lipolytic bacteria. Mean values of proteolytic psychrophiles in the examined samples of hamburger and minced meat were 2×105 and 6×104, respectively. Lipolytic psychrophiles in hamburger were 8×105 and 3×105 in minced meat. Proteolytic mesophiles in hamburger and minced meat were 6×105 and 5×104, respectively. Mean values of lipolytic mesophiles were 5×104 for hamburger and 5×103 for minced meat. Proteolytic thermophiles in hamburger and minced meat were 3×103 and 103, respectively. Both proteolytic and lipolytic activities were exhibited by various bacteria that were identified.
FURTHER INVESTIGATIONS ON THE ULTRA‐RAPID CHILLING OF LAMB CARCASSES
Authors: McGEEHIN B. , SHERIDAN J. J. , BUTLER F. 
Published: May 2007

ABSTRACT Commercial chilling methods of lamb have taken account of the possibility of cold‐shortening and so rapid chilling rates, in the absence of electrical stimulation, have not been used. The effects of three chilling regimens (conventional, intermediate and ultra‐rapid) on lamb carcasses were investigated. Lamb loins from carcasses chilled under ultra‐rapid conditions (‐20C and 1.5 m/s for 3.5H) were as tender as those from carcasses that were chilled under intermediate (‐2C) and conventional conditions (4C). Loins were as tender at 24 h as they were at 5 days of storage. Weight losses in the carcasses were significantly reduced as a result of using ultra‐rapid chilling compared to conventional chilling (0.57% as opposed to 1.48%). The change in pH of carcass loins in all chilling regimens, from 1h postmortem to 4h, was from about 6.5 to 6.0. This rapid glycolysis is discussed in relation to the tenderness of the meat that was produced by all of the chilling regimens. The ultra‐rapid chilling regimen has commercial potential because it produces tender meat with very low evaporative weight losses.
RESTRUCTURED BEEF ROASTS CONTAINING RICE BRAN OIL AND FIBER INFLUENCES CHOLESTEROL OXIDATION AND NUTRITIONAL PROFILE1
Authors: KIM J.‐S. , GODBER J.S. , PRINAYWIWATKUL W. 
Published: May 2007

ABSTRACT Rice fiber (RF) and rice bran oil (RBO) were added to restructured beef roasts as natural additives. Beef roasts containing either RF or RF/RBO had higher oxidative stability (P<0.05) during storage at 4C than did beef roasts without additives (control). The TBARS values, the saturated fatty acid / unsaturated fatty acid ratio (SFA/UFA), and the 7‐ketocholesterol content of beef roasts with RF and RF/RBO were lower (P<0.05) than those of controls during storage (0, 4, and 8 days). Vitamin E vitamers and UFA were higher than those of controls. Preliminary sensory data indicated beef roasts containing RF and RBO were acceptable to consumers.
ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS
Authors: FAROUK M.M. , HALL W.K. , SWAN J.E. 
Published: May 2007

ABSTRACT Sausage batters, patties, hot‐set (HS) and cold‐set (CS) roasts were processed from electrically stimulated hot‐boned or nonstimulated cold‐boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at‐18C (ESHBF or NSCBF) or at 0 to 1 C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef. Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a mix of frozen and chilled meat than for those made solely from frozen beef. Cooking increased the bind strength but decreased the extension (P<0.001) ofCS roast. Meat storage temperature had more effect on beef products attributes than the boning systems.
THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES1
Authors: JEREMIAH L.E. , GIBSON L.L. 
Published: May 2007

ABSTRACT Steaks from three different muscles stored for up to 24 weeks in nominally anoxic packaging and then displayed for up to 30 h revealed that muscles differed considerably in color stability and retail properties. After prolonged storage and display psoas major (PM) displayed the most and longissimus (LD) displayed the least surface discoloration. PM and semimembraneous (SM) were more susceptible to metmyoglobin formation than LD. However, PM lost redness at the fastest rate. LD samples generally received the highest retail appearance scores and PM the lowest. SM had the most pronounced off‐odors after prolonged storage and display. LD samples had a retail case‐life of 30 h after 14 weeks while SM and PM had retail case‐lives of 30 h after twelve and seven weeks, respectively. Consequently, retail performance following nominally anoxic storage is clearly muscle dependant.
EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF CHILE‐FLAVORED, PUFFED, EXTRUDED PRODUCTS MADE FROM MEAT AND POTATO FLOUR
Authors: MCKEE L.H. , RAY E.E. , REMMENGA M. 
Published: May 2007

ABSTRACTExtruded, puffed products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically deboned chicken (MDC) or chicken thigh meat (C) and coated with cheese seasoning containing three levels of chile were evaluated by instrumental and sensory methods. Expansion ratio, shear, compression and bulk density measurements indicated products prepared with C were less expanded and slightly harder than those made with MDC or PDCB. C products tended to have the lightest color. Chile pepper was the dominant flavor and aroma characteristic detected by trained sensory panelists. C puffs were generally rated more gritty/cohesive/grainy than MDC puffs by panelists. Results indicated acceptable extruded, puffed products could be
THE LIPOLYTIC ACTIVITY OF SOME INDIGENOUS SPANISH MOLDS ISOLATED FROM MEAT PRODUCTS1
Authors: OCKERMAN H.W. , SÁNCHEZ F.J. CÉSPEDES , MARISCAL M.A. ORTEGA , LEÓN‐CRESPO F. 
Published: May 2007

ABSTRACT The fungi growth on Spanish ham surfaces is involved in flavor development. However, there is a lack of information about the metabolism of these molds. Five mold strains belonging to the Penicillium genera, isolated from Spanish ham surface, were used to evaluate their lipolytic activity in a meat substratum having a similar composition to that existing on the surface of this traditional Spanish product. The samples were held at different temperatures (3, 8 and 12C) and relative humidities (75%, 85% and 95%) during 30 days. The lipolytic activity of all mold strains was clearly affected by the time and temperature of incubation. P. camemberti strains have the highest acidity index (A.I.) among the molds tested. However, samples inoculated with P. chrysogenum showed the highest thiobarbituric acid index (TBA).
VISUAL ACCEPTABILITY AND CONSUMER PURCHASE INTENT OF ENHANCED PORK LOIN ROASTS
Authors: BREWER M.S. , JENSEN J. , PRESTAT C. , ZHU L.G. , MCKEITH F.K. 
Published: May 2007

ABSTRACTPork loins were pumped to 0, 6, 12 or 18% over initial weight (0.4% sodium tripolyphosphate, 0.4% sodium chloride), and vacuum‐packaged. In retail supermarkets, consumers (n = 196) evaluated acceptability of color, purge in the package, texture appearance, overall appearance acceptability, and purchase intent. Seventy percent of these consumers were 26 to 55 years of age; 70% were female; 70% consumed pork at least twice per month, usually at home (>88%). More than 36% of the consumers would purchase “enhanced” pork, but expressed concern about ingredients on the label: phosphate (60%), salt (74%), and water (26%). Based on visual evaluation, 57% of the consumers “probably” or “definitely would buy” the unpumped product. The percentage of consumers rating loins in the higher two purchase intent categories decreased as pump level increased from 57% for 0% pump to 46% for 18% pump. Percentages of the ratings falling in the higher two categories for acceptability of liquid in the package decreased from 58% for 0% pump to 42% for 6% pump, and <37% for 12% and 18% pump.
TENDERNESS IMPROVEMENT OF BOVINE BICEPS FEMORIS MUSCLE BY CALCIUM CHLORIDE INJECTION
Authors: PAZOS A.A. , SALITTO V.A. , LASTA J.A. , BOLONDI A. , GUIDI S.M. , CARDUZA F.J. , GONZALEZ C.B. 
Published: May 2007

ABSTRACT Injection of 0.25 M calcium chloride solution in less tender muscles, such as Biceps femoris, from relatively old animals produced tenderness increase in a shorter aging time (2 days). Protein degradation obtained after submitting muscle samples to the combination of calcium treatment plus two days of aging, was comparable to the proteolysis observed after 7 days of aging (Light Microscopy, Transmission Electron Microscopy, Polyacrylamide Gel Electrophoresis). Consumers were not only able to detect the resulting tenderness increment but also preferred calcium treated samples. The practice of calcium treatment on this widely used muscle ‐which is less tender, or with tenderness inconsistencies‐ has a benefit for both the industry and consumers.
CHARACTERISTICS OF PORK WITH DOCOSAHEXAENOIC ACID SUPPLEMENTED IN THE DIET
Authors: MARRIOTT N.G. , GARRETT J.E. , SIMS M.D. , WANG H. , ABRIL J.R. 
Published: May 2007

ABSTRACTThe omega‐3 fatty acid, docosahexaenoic acid (DHA) was added to the basal diet of market pigs at 0, 0.125 and 0.250 kg/pig for 22–42 days. There were three consecutive pens per block with 10 blocks for a total of 30 pens assigned to each treatment group. No differences were found in off‐flavor, juiciness, and overall flavor of the semimembranosus muscle and cured bacon among the three treatment groups. Furthermore, weight loss during storage and cooking did not differ among the three treatments. Objective evaluation results for oxidative rancidity did not differ between hams from control pigs and those from pigs receiving 0.250 kg/pig DHA. Shear force of cured bacon did not differ among the three treatments. These data suggest that DHA, when fed at 0.125 and 0.250 kg/pig, causes no adverse effects on carcass characteristics, sensory attributes, and tenderness of market size pigs.
LOCALIZATION OF PARATROPOMYOSIN IN CHICKEN SKELETAL MUSCLE MYOFIBRILS AND ITS BEHAVIOR DURING POSTMORTEM STORAGE OF MUSCLES REVEALED BY IMMUNOELECTRON MICROSCOPY
Authors: HATTORI A. , FUJIMOTO S. , NISHIMURA T. , TATSUMI R. , WAKAMATSU J. , ITO T. 
Published: May 2007

ABSTRACTParatropomyosin is a minor myofibrillar protein which in freshly prepared myofibrils is exclusively localized at the A‐I junction region of sarcomeres. We investigated the ultrastructural localization of paratropomyosin in intact and postrigor myofibrils by immunoelectron microscopy. Paratropomyosin was localized as two distinct stripes at the A‐I junction in intact myofibrils. It also was localized at the position corresponding to the original A‐I junction in thick filament‐free myofibrils (I‐Z‐I brushes). However, following postmortem storage, paratropomyosin was found broadly distributed in thin filaments of myofibrils.
INFLUENCE OF LOW FAT FISHMEAL ON FATTY ACID COMPOSITION AND SENSORY QUALITY OF PORK
Authors: JONSDOTTIR R. , VALDIMARSDOTTIR T. , BALDURSDOTTIR B. , THORKELSSON G. 
Published: May 2007

ABSTRACTFour groups of growing‐finishing pigs, were fed low fat fishmeal together with an increased level of fish oil. Additional fish oil increased the content of long‐chain n‐3 fatty acids in subcutaneous fat and muscle when feeding up to 9 g fish oil kg‐1 diet. Sensory quality of fresh meat was not affected by the increased level of fish oil in diets but the intensity of off‐flavor/odor and rancid flavor/odor of fat increased after six months of frozen storage. Partial least square regression of rancid flavor/odor after six months of frozen storage using the significant variables C20:1, C20:5 (EPA), C22:5 (DPA) and C22:6 (DHA) in subcutaneous fat gave correlation coefficients as high as 0.92. Based on these results, the use of low fat fishmeal is acceptable but the content of fish oil should be limited to 3 g fish oil kg‐1 diet for growing‐finishing pigs.
USE of SPIRAL PLATER and LASER COLONY SCANNER FOR ENUMERATION of MICROORGANISMS IN MEAT1
Authors: MANNINEN M.T. , FUNG D.Y.C. 
Published: May 2007

Microbial analyses of pork loin surfaces and minced beef samples were done using aerobic plate count (APC) and spiral plate (Spiral) methods and manual counting (MC) and laser counting (LC) procedures.Connecting APC and Spiral techniques together was convenient, when analyzing pork surface swab samples. If APC plates were “too numerous to count,” Spiral plates could be used to get an estimation of the microbial numbers/cm2. Conversely when microbial numbers were too low for the Spiral technique, APC plates were easy to count.Good correlation was found among Spiral and APC plates counted manually and with the laser for both sample materials. For minced beef samples, Spiral‐MC and Spiral‐LC methods gave higher numbers than APC‐MC (63% of samples) and APC‐LC (49% of samples) (not significant at 0.05 level). When APC and Spiral results for minced beef samples were analyzed, LC gave higher microbial numbers compared to MC: 65% of the APC‐LC results were higher than APC‐MC results (statistically significant at 0.05 level), and 56% of Spiral‐LC results were higher than Spiral‐MC results (not significant at 0.05 level). Most minced beef results by all combinations of methods (APC‐MC / APC‐LC / Spiral‐MC / Spiral‐LC) were within a ± 0.5 logarithmic range, and all were within a ± 1.0 range.
DETERMINATION AND SIGNIFICANCE OF GENETIC DIVERSITY IN LISTERIA ISOLATED FROM FOOD AND ENVIRONMENT
Authors: PATEL T.R. 
Published: May 2007

Listeriosis in humans and animals is caused by the opportunistic bacterium Listeria monocytogenes. The repeated outbreaks in 1980s have increased the interest in the epidemiology of the disease. The organism is widely distributed in the environment, and healthy carriers are found among humans and animals. It has been isolated from a variety of foods including chicken, cheese, milk, sausages, and smoked, fermented and marinated fish products.The ubiquity of L. monocytogenes and risk to the target populations make study of the epidemiology of the etiological agent important. Phage and serotyping have been employed in conjunction with other methods in modern molecular biology to isolate, identify and type the various strains of L. monocytogenes. Information regarding the genetic diversity among different species of the genus Listeria and among the same species is lacking. This report attempts to address this problem.
FOOD GRADE OXYGEN REDUCING MEMBRANE BOUND ENZYMES 1
Authors: TUITEMWONG K. , FUNG D.Y.C. , TUITEMWONG P. 
Published: May 2007

ABSTRACTA commercial oxygen reducing membrane fraction obtained from Escherichia coli (OxyraseTM) has been shown in our laboratory to stimulate growth of many facultative anaerobic organisms, including starter cultures. The purpose of this study was to isolate “Food Grade” membrane fractions from Acetobacter xylinum and Gluconobacter oxydans and to compare their activities with the membrane fractions from E. coli prepared in our laboratory and Oxyrase. Cells were grown in afermentor, harvested by centrifugation, and disrupted by a French press (ca. 15,000 psi). The suspension was fractionated and filtered before use. The maximum activity of membrane fractions of Gluconobacter and Acetobacter were from cultures grown to 24 and 44 h, respectively. Formate, lactate, succinate, and α‐glycerophosphate were tested as H‐donors for enzyme activity. When lactate and α‐glycerophosphate were used as substrates, Acetobacter membrane fractions were able to deplete 100% oxygen in 5 min. It required 8 and 30 min, respectively, when succinate and formate were used. Gluconobacter membrane fractions were effective with lactate and α‐glycerophosphate. With succinate and formate, they took about 60 min or longer to reduce O2 completely. E. coli membrane fractions made in our laboratory depleted O2 more effectively (1 min) than Oxyrase (3–5 min) when formate was used as a H‐donor.
ACCELERATION OF YOGURT FERMENTATION BY BACTERIAL MEMBRANE FRACTION BIOCATALYSTS
Authors: TUITEMWONG K. , FUNG D.Y.C. , TUITEMWONG P. 
Published: May 2007

ABSTRACTBacterial membrane fraction biocatalysts obtained from Escherichia coli (E‐8), Gluconobacter oxydans (Gox) and Acetobacter xylinum (Acx), as well as the commercial oxygen scavenger OxyraseTM, at concentrations of 0.1–2.0 U/ml effectively stimulated cell growth of Lactobacillus bulgaricus and Sreptococcus thermophilus, and lactic acid production during yogurt fermentation. The membrane fractions scavenged oxygen in the fermented milk to an optimal oxygen tension for growth of yogurt cultures. The yogurt culture populations with membrane fraction(s) increased faster than those without. Total counts in the presence of yogurts with Oxyrase, E‐8, Gox, and Acx were 0.5–1, 0.5, 1.5, or 1.2 log cycles, respectively, greater than counts of the control after 3 h of fermentation. The commercial membrane fraction Oxyrase reduced the fermentation time by 1 h needed to reach pH 4.5 compared to the controls, while E‐8, Gox, and Acx reduced time by about 0.5 h, 1.5 h and 1–1.5 h, respectively, depending on the membrane concentrations. The titratable acidity was corresponded well with the reduction in pH. Ratios of rods to cocci among the samples with and without membrane fraction supplementation were not different (P > .05). Each membrane fraction biocatalyst enhanced the depletion rate of dissolved oxygen in a yogurt mix differently.