bluuebunny/crossref_metadata_2025_split huggingface dataset:
COHESION AND HARDNESS OF EXTRUSION‐COOKED MECHANICALLY‐ AND HAND‐DEBONED POULTRY MEAT WITH SOY PROTEIN ISOLATE AND KAPPA‐CARRAGEENAN
Authors: BA‐JABER A.S. , SOFOS J.N. , SCHMIDT G.R. , MAGA J.A. 
Published: May 2007

ABSTRACT Four variables, including extrusion temperature (85–105C), combinations of mechanically‐deboned turkey (MDTM, 60–100%) and hand‐deboned chicken (HDCM, 0–40%), level of soy protein isolate (SPI, 22–26%) and kappacarrageenan gum (0–1%), were incorporated in a fractional factorial experiment to study their effect on binding (cohesion) and hardness of extrusion‐cooked products. Cohesion scores of extruded products were improved with higher extrusion temperature and levels of kappa‐carrageenan, while products became harder with increased HDCM (and correspondingly decreased MDTM), SPI level and extrusion temperature. The results indicated that extrusion cooking can be used to produce value‐added poultry products of low fat and high protein contents.
EFFECTS OF MATURATION RATE, MARBLING AND COOKING ON THE FAT, CHOLESTEROL AND LIPID PHOSPHORUS COMPOSITION OF BEEF MUSCLE1
Authors: LEWIS P. K. , RAKES L.K.Y. , BROWN H.G. , BROWN A.H. , JOHNSON Z. , BROWN C.J. 
Published: May 2007

ABSTRACT Steers from four fundamentally different genetic backgrounds in size and maturation rates (ranging from large size‐slow maturing to small size‐fast maturing) were fed on pasture or in a feedlot. Expressing cholesterol on a fresh (FR), dry matter (DM) or fat‐free dry matter (FFDM) basis changed the rank of growth type but expressing extracted fat on a FR or DM basis did not change this trait. Differences in the cholesterol (FR basis) concentration of M. longissimus thoracis muscle grading between US Standard+ and US Choice° were less than 4 mg/100 g of the uncooked and cooked muscle. Cooking decreased moisture and increased FFDM, extracted fat (FR and DM basis) and cholesterol (FR basis) concentration.
EFFECTS OF BRAN ON SENSORY, STORAGE, AND COMPOSITIONAL PROPERTIES OF LOW FAT BEEF SLOPPY‐JOES1
Authors: VOSEN THOMAS R. , ROGERS ROBERT W. , HALLORAN JAMES D. , MARTIN JAMES M. , ARMSTRONG TIMOTHY 
Published: May 2007

ABSTRACT Different sources of bran were used as replacements for fat in beef sloppy‐joe products. Five low fat (approximately 2.5%) products were formulated to include 5% or 10% wheat bran, 5% or 10% barley bran and a control. Also, a high fat control (12.61%) was produced. These products were evaluated at 0, 5, and 10 weeks of freezer storage. In general, the fiber added products were found to be inferior (P < 0.05) in flavor, juiciness, mouth feel and overall acceptability when compared to the high and low fat control products. TBA values displayed fluctuations (P < 0.05) over the storage times evaluated, but among treatments and over storage times values were very low.
STRESS RELAXATION TEST CONDITIONS FOR MEAT PRODUCTS TO MEASURE VISCOELASTICITY
Authors: MITTAL G.S. , ZHANG M. , BARBUT S. 
Published: May 2007

ABSTRACT The effects of various test parameters on stress relaxation analysis measuring viscoelastic properties of beef products, and the suitability of different models to describe that test data were investigated. Three types of processed meat products were evaluated: finely comminuted (frankfurter), ground beef (salami), and whole muscle (corned beef). Cylindrical specimens of meat products, 10, 15 or 20 mm in diameter and 10 mm in length were compressed to 10%, 20% or 30% of their original height for 9 min. The data were fitted using the Maxwell model with two elements and other available models in the literature. Stress was calculated by dividing the force by initial cross sectional area of the sample, and modulus by dividing stress by strain. Both sample size and compression ratio affected model parameters. A diameter to length ratio (D/L) of 1.5 and any compression ration were suitable for the whole muscle product; D/L of 1.5 and 10% or lower compression for ground beef; and D/L of 2 and 10% or lower compression ratio for finely comminuted products were the suitable test conditions.
CALCULATION OF MOLECULAR WEIGHTS AND KJELDAHL NITROGEN‐TO‐PROTEIN CONVERSION FACTORS FOR MYOFIBRILLAR PROTEINS FROM AMINO ACID SEQUENCES
Authors: GUTHEIL R.A. , BAILEY M.E. 
Published: May 2007

ABSTRACTThe objectives of this research were to calculate the molecular weights and Kjeldahl conversion factors for the major myofibrillar proteins from knowledge of their primary structures. Kjeldahl nitrogen‐to‐protein conversion factors for the myofibrillar proteins myosin, actin, and tropomyosin were calculated from amino acid sequences found in the literature. The molarity of pure protein solutions can be determined without the use of a primary standard with the Kjeldahl nitrogen determination method and use of calculated Kjeldahl nitrogen‐to‐protein conversion factors. The molecular weights of bovine myosin (519,725), actin (41,549), alpha‐tropomyosin (32,680), and beta‐tropomyosin (32,811) were calculated. The nitrogen‐to‐protein conversion factors for these proteins were calculated to be respectively 6.05, 6.29, 6.24, and 6.25. The molecular weights of myosin light chains L1, L2, L3, and L4 and the myosin heavy chain were calculated and their respective nitrogen‐to‐protein conversion factors were: 6.18, 6.34, 6.34, 6.32, and 6.01.
PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS
Authors: BELK K.E. , LUCHAK G.L. , MILLER R.K. 
Published: May 2007

ABSTRACTEffects of cooking rate, fat trim level, aging period, endpoint temperature and oven type (conventional, forced air convection and forced air/steam combination) on yield, composition and cooking parameters for eight types of beef roasts were investigated. Generally, fast cooking, higher endpoint temperatures, complete removal of external fat and the use of forced air/steam combination ovens increased cooking losses. Fast cooking rates and forced air/steam combination ovens increased moisture loss in some roasts. Reduced levels of external fat did not dramatically affect yields or relative changes in composition due to cooking, but did increase cooking time per unit weight. Forced air/steam combination ovens may reduce the required length of preparation per unit raw weight while conventional ovens may increase cooking time. Rapid cooking of larger roasts with moist heat increased postcooking temperature rise. These results should aid in the revision of foodservice beef cookery guidelines.
EFFECTS OF FREEZING AND THAWING ON MOISTURE LOSSES AND SENSORY TRAITS OF SHABU‐SHABU BEEF1
Authors: JEREMIAH L.E. , BUSBOOM J.R. , GIBSON L.L. , JOHNSON K.A. , REEVES J.J. , WRIGHT R.W. 
Published: May 2007

ABSTRACT Thinly sliced (shabu‐shabu) beef was produced from 11 steers fed for the Japanese market, and evaluated both chilled (unfrozen) and after being frozen and thawed. Very few statistically significant differences were observed in either moisture losses or in the flavor and texture profiles (P > 0.05). Therefore, the results suggest that shabu‐shabu beef can be produced and shipped to the Japanese market, either in the chilled or frozen state, without meaningfully influencing moisture losses or palatability traits.
MODIFIED PREGELATINIZED POTATO STARCH IN LOW‐FAT GROUND BEEF PATTIES
Authors: BERRY B.W. , WERGIN W.P. 
Published: May 2007

ABSTRACTEffects of modified pregelatinized potato starch (MPPS) in 5 and 20% fat ground beef patties were evaluated. In formulas containing starch, MPPS comprised 3.0% and added water 5.0% of the raw mixture. Use of 20% rather than 5% fat in the ground beef improved sensory tenderness measured early in chewing, while lowering many Instron measurements. The 20% fat patties had more intense beef flavor. MPPS increased tenderness, but reduced juiciness and beef flavor. The addition (1% of formulation) of concentrated butter flavor to ground beef with MPPS produced beef flavor equivalent to all‐beef patties. The use of MPPS increased cooking yields and moisture content following cooking and reduced fat retention of 20% patties. MPPS increased heating rate while retaining substantial moisture during cooking. Inclusion of MPPS in beef patty formulations offers improvements in tenderness and cooking yield, while reducing fat retention during cooking.
THIOBARBITURIC ACID VALUES OF FRESH BEEF ROASTS COOKED WITH VARIOUS FOODSERVICE OVEN METHODS
Authors: NURMAHMUDI  , BELK K.E. , MILLER R.K. 
Published: May 2007

ABSTRACTThiobarbituric acid (TBA) values of eight types of subprimal cuts were examined across a wide range of foodservice cooking methods and external fat thickness levels to evaluate factors affecting the accumulation of TBA‐reactive substances (a measure of oxidative rancidity) in foodservice beef. Fat trim level did not affect TBA values in cooked roasts. Postmortem storage time did not change ribeye or gooseneck TBA values (P > 0.05), the only roast‐types to which that postmortem‐treatment was applied. Lower internal temperature endpoints resulted in higher TBA values (P < 0.05). A slow cooking rate slightly increased (P < 0.05) TBA values in shoulder clods, ribeye rolls, top rounds, and gooseneck rounds. Longer post‐cooking holding periods (either 3 or 8 h at 54.5C) generally resulted in higher TBA values (P < 0.05), while roasts held for 1 h had lower values. However, all mean TBA values were below. 6.
KINETIC ANALYLSIS OF THE FORMATION OF NITROSYLMYOGLOBIN
Authors: FOX JAY B. , SEBRANEK JOSEPH G. , PHILLIPS JOHN G. 
Published: May 2007

ABSTRACTThe formation of nitric oxide myoglobin (nitrosylmyoglobin) was followed in buffered solutions in which the concentrations of ascorbate, nitrite, chloride, myoglobin and hydrogen ion were varied systematically to determine their effect on the rate constants. The rate of formation of nitrosylmyoglobin was zero order with respect to the pigment. The orders for the other reactants were determined by plotting the zero order rate constants as functions of varying orders of each reagent to determine which order gave a linear plot. The results were used to develop a mechanism and a mathematical expression for the reaction. Two reaction sequences involving different nitrosating species were involved; 1, direct action of nitrous acid and 2, the formation of nitrosyl chloride. Both species then nitrosated ascorbate and ascorbic acid, by different mechanisms. The nitric oxide for nitrosylmyoglobin formation came from the nitrosated ascorbate.
THERMAL GELATION OF DUCK BREAST AND LEG MUSCLE PROTEINS
Authors: NDI EMBOLA E. , BREKKE CLARK J. , BARBOSA‐CÁNOVAS GUSTAVO V. 
Published: May 2007

ABSTRACTGels were made by heating duck breast and leg myofibrillar protein suspensions (20 mg/ml; pH 5.50, 5.75 and 6.00) at a constant rate of 1C/min from 18C to 70C. After heating the suspensions to 70C at pH 5.50, breast proteins formed gels which were not different (p > 0.05) in strength from leg proteins. At pH 5.75 and 6.00, however, breast proteins formed significantly stronger gels than leg proteins. Increasing the protein suspension pH from 5.50 to 5.75 had no significant effect on the strength of leg protein gels, whereas the strength of breast protein gels more than doubled. A further increase in pH from 5.75 to 6.00 resulted in a three‐fold decrease in the strength of leg protein gels; no significant difference was observed for breast gels. Overall, pH 5.75 was suitable for forming strong breast and leg protein gels, whereas pH 5.50 and 6.00 were detrimental for gel formation of breast and leg proteins, respectively. Variations in the gelation behavior of duck breast versus leg protein gelation are characteristic of differences in fiber composition of the muscle types.
QUALITY CHARACTERISTICS OF FULLY‐COOKED HAM, BRINE‐CURED PRIOR TO FREEZING1
Authors: WILSON VICKI L. , DICKSON ROBERT , HOLMES ZOEANN 
Published: May 2007

ABSTRACTThirty bone‐in hams from market weight hogs were divided equally into groups: (1) brine‐cured, frozen and stored (F/S) at —20C for 90 days prior to heat processing (smoking); (2) similarly cured and frozen, but not stored (F/NS), thawed immediately, and heat processed; (3) cured and heat processed without frozen storage (NF/NS). F/S hams had greater overall weight loss and total moisture (p < 0.05). Smokehouse losses did not differ significantly. F/S hams had higher (p < 0.05) L values (lightness), while b values (yellowness) for F/S hams exceeded (p < 0.05) the other treatments. No differences (p > 0.05) were found in shear values or lipid oxidation analysis. Ten sensory panelists found F/S hams to be less firm and paler in color than other treatments (p < 0.01).
EFFECT OF PROCESSING VARIABLES ON MICROBIAL QUALITY AND SHELF‐LIFE OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT
Authors: HONG G.P. , FLICK G.J. 
Published: May 2007

ABSTRACTThe effects of cooking time, cooking method, season, and storage condition on the microbiological quality, sensory characteristics, and shelf‐life of crabmeat were determined under commercial processing conditions. Microbial flora content of the meat was inversely proportional (p 0.05) to the cooking time in both total aerobic and anaerobic plate counts after 6 and 9 days at 2.2C during summer. Boiled cooked crabmeat showed higher microbial count (1–2 log cycle) and shorter shelf‐lives than 10 and 12 min retort cooked meat. During summer, the shelf‐life of the meat as determined by a sensory evaluation, was: 15.5 days at 0.0C; 12.5 days at 2.2C; and 8.5 days at 5.6C.
SELECTED SKELETAL ALTERATIONS TO IMPROVE TENDERNESS OF BEEF ROUND MUSCLES
Authors: WANG H. , CLAUS J.R. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTBone (shaft ofischium, 4th/5th sacral vertebrae) and connective tissues at the round/loin junction of one randomly selected side of each of five beef carcasses (no roll, typical of US Select, 322±24 kg) were cut 45 min postmortem (Tender‐cutTM), while companion sides served as the controls. Carcasses were suspended conventionally and chilled for 24 h. Vastus lateralis (VL), Rectus femoris (RF), and Vastus medialis (VM) muscles were removed to determine the effect of this treatment on sarcomere length, shear force, fragmentation index, collagen solubility, thawing loss, and cooking loss. The TendercutTMtreatment resulted in longer (P < 0.05) sarcomere lengths and lower shear force for all three muscles. The fragmentation index was numerically lower for the TendercutTMsamples, although the reduction was not significant (P > 0.05). No difference (P > 0.05) were determined between the control and tendercutTMsteaks in collagen solubility, thawing loss, cooking loss, percentage fat and moisture content.
EFFECTS OF ENZYME APPLICATIONS ON SENSORY, CHEMICAL AND PROCESSING CHARACTERISTICS OF BEEF STEAKS AND ROASTS
Authors: MCKEITH FLOYD K. , BREWER M. SUSAN , BRUGGEN KARL A. 
Published: May 2007

ABSTRACTSemitendinosus steaks were injected, dipped or tumbled to contain 50 or 100 ppm bromelin (B) or papain (P), frozen, cut into steaks and cooked. Cooked, P‐treated steaks had more mushy texture, more intense off‐flavor and more bound water than B‐treated steaks. Steaks treated with 100 ppm enzyme were more mushy and contained more bound water in the raw state, but not in the cooked state, than those with 50 ppm. Halved ST roasts were injected or tumbled with 10 or 20 ppm B, or 2.5 or 5 ppm P, precooked, refrigerated and reheated. Injected roasts lost more weight during cooking and were more mushy and contained less connective tissue than those which were tumbled.
RELATIONSHIP BETWEEN GLYCOLYTIC POTENTIAL AND ULTIMATE pH IN BOVINE, PORCINE AND OVINE MUSCLES
Authors: PRZYBYLSKI W. , VERNIN P. , MONIN G. 
Published: May 2007

ABSTRACTThe objectives of this research was to formulate the relationships between muscle glycolytic potential (an estimator of glycogen level) at time of slaughter and ultimate pH in various porcine, bovine and ovine muscles. Samples were taken from different muscles i.e., in pigs: M. semimembranosus and M. semispinalis capitis; in calves: M. longissimus thoracis et lumborum, M. psoas major and M. rectus abdominis, and in sheep: M. semitendinosus, M. supraspinatus, M. pectoralis profundus and M. rectus abdominis. Three regression models were tested, i.e., linear, linear segmented model with plateau, and quadratic segmented model with plateau. The quadratic model with plateau gave the highest correlation coefficients in both muscles of pigs, the three muscles of calves and M. semitendinosus and M. pectoralis profundus of sheep. It can be concluded that, in most muscles, ultimate pH decreases following a curvilinear regression when glycolytic potential increases, until a plateau value dependent on the animal species and muscle. The glycolytic potential corresponding to the convergence point between the quadratic part of the curve and the plateau depends also on muscle and animal species.
MICROBIAL AND SENSORY CHARACTERISTICS OF A FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS
Authors: ESCALONA H. , GALLARDO F.J. , GUERRERO I. , PONCE E. 
Published: May 2007

ABSTRACTMicrobial and sensory properties of a fermented sausage, substituted 24% w/w with gelatinized corn starch were studied. The results showed no significant differences in lactic acid bacteria populations between extended samples and the controls, but higher counts of Brochothrix thermosphacta and pseudomonas in extended samples. Results did not indicate any significant differences in odor and flavor, but a difference in texture. A sensory profile diagram of both treatments was obtained, showing the main sensory notes of the products. From the sensory analysis, it was concluded that starch addition up to the levels applied only alter the texture.
ACCELERATED PROCESSED RESTRUCTURED BEEF STEAKS
Authors: WANG H. , MARRIOTT N.G. , CLAUS J.R. , GRAHAM P.P. 
Published: May 2007

ABSTRACTMuscles from ungraded (no roll) beef arm chucks of A maturity steer carcasses were removed at 1 and 24 h postmortem. High connective tissue and fatty portions were reduced to 3.0 mm particle size and other muscles were comminuted to 9.9 mm. These materials were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate, converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 3 and 7 days of storage for appearance and taste attributes by seven trained panelists. Objective measurements were taken for color and tenderness traits, collagen solubility and oxidative rancidity. Postrigor steaks experienced less (P < 0.05) oxidative rancidity development with superior tenderness ratings after 7 days of storage. Rigor state of raw materials had no effect (P > 0.05) on microbial growth, peak break force, color, overall appearance, flavor, and collagen solubility of samples with the same storage periods. Oxidative rancidity of prerigor samples increased (P < 0.05) with additional storage time.
CHARACTERISTICS OF FRANKFURTERS WITH DIFFERENT COOKING PARAMETERS
Authors: MATULIS RICHARD J. , McKEITH FLOYD K. , BREWER M. SUSAN , BECHTEL PETER J. 
Published: May 2007

ABSTRACTThe purpose of this study was to evaluate the effects of different reheating methods (steeping, broiling, or microwaving) and end‐point reheating temperatures (66C, 77C, or 88C) on the physical and sensory characteristics of frankfurters. Instron hardness, shear force, sensory hardness, and saltiness scores increased and juiciness scores decreased with additional reheating temperature when frankfurters were microwaved or broiled. Frankfurter density decreased with higher ultimate temperature which was attributed to additional gas volume. Expressible moisture increased with a higher ultimate temperature when frankfurters were steeped. Free water was the highest at 77C. Neither cooking procedure nor ultimate temperature influenced protein denaturation as determined by gel electrophoresis and enzymatic digestion.
A COMPARISON OF THE ADHESION OF FILM SEALANT LAYERS TO COOKED‐IN‐THE‐BAG HAM1
Authors: GOODMANN T.E. , KNIPE C.L. , RUST R.E. 
Published: May 2007

ABSTRACTSelected packaging film sealants were tested for their ability to cause film adhesion to surfaces in cook‐in‐the‐bag hams. Hams were manufactured from a typical commercial ham formulation and industry‐scale packaging and cooking equipment. Meat‐to‐film adhesion and level of purge accumulation was determined for both the non‐forming and the forming portions of each ham package. Formed films adhered more tightly to the ham than non‐formed films. Zinc‐neutralized films adhered better to the ham than the acid‐neutralized films.
PHYSICAL AND SENSORY PROPERTIES OF REDUCED FAT BREAKFAST SAUSAGES
Authors: BARBUT S. , MITTAL G.S. 
Published: May 2007

ABSTRACTComposition, textural, viscoelastic, hydration, color, and sensory attributes of reduced fat (29–5%) pork breakfast sausages and commercial Canadian products (from five different national brands) were investigated. A wide variation in composition of commercial products was observed. In the reduced fat sausages, water holding capacity decreased with the increase in fat content. Cooking loss was not affected much by fat content. Shear force, springiness, cohesiveness, gumminess, and chewiness were lower in the high fat products. The viscous and elastic properties of the sausages, as measured by stress‐relaxation, were not appreciably affected by the fat level. The lower fat (5–9%) products provided average level of hardness. The low fat products (5 and 9%) received lower sensory scores; however, the 13% fat product was as acceptable as the high fat sausages containing 23% fat, which represents the average fat level on the market.
ALTERATIONS OF MUSCLE PROTEIN FUNCTIONALITY BY OXIDATIVE AND ANTIOXIDATIVE PROCESSES1
Authors: XIONG Y.L. , DECKER E.A. 
Published: May 2007

ABSTRACTOxidation and resulting changes in physical and chemical properties of lipids and proteins occur widely in muscle foods, but oxidatively induced alterations in protein functionality have not been fully assessed. Recent studies have shown that sarcoplasmic, myofibrillar and stromal proteins, whether from red meat, poultry, or fish species, are all susceptible to oxidative damage caused by oxidizing lipids, metal ions, and other prooxidants indigenous to muscle or generated during meat processing. This is demonstrated by changes in protein structure, peptide chain scission, formation of amino acid derivatives and polymers, and decreases in solubility, gelation and hydration properties. However, utilization of antioxidants can minimize functional deteriorations in proteins during processing and storage, thereby assuring the supply of high‐quality muscle food products.
ELECTROSPRAY MASS SPECTROMETRY ANALYSIS OF MYOGLOBIN IN MINCED MEAT PRODUCTS
Authors: PONCE‐ALQUICIRA EDITH , LINFORTH ROB S.T. , TAYLOR ANDREW J. 
Published: May 2007

ABSTRACTThe heat stability of myoglobin in burgers was studied by Electrospray Mass Spectrometry (ESMS). Burgers containing mixtures of meat and other adjuncts were cooked and myoglobin was extracted with a urea solution. The extracts were analyzed by ESMS and the globin chain of myoglobin was the major peak as myoglobin dissociates to heme and globin during ionization. As time of cooking increased, the globin peak became broader with a tail at high mass indicating the presence of other unidentified components. Extracts from burgers made with one meat species showed one globin peak with a molecular weight characteristic of the species. However, when mixtures of beef‐lamb and beef‐pork were analyzed only beef‐myoglobin globin was detected and no trace of globins from the other species could be detected. The presence of curing salt and glucose had an adverse effect, such that reproducible analysis of globins was not possible.