bluuebunny/crossref_metadata_2025_split huggingface dataset:
MUSCLE FIBER TYPES OF SELECTED MUSCLES FROM BROILER CHICKENS IN RELATION TO AGE AND SEX1
Authors: CHIANG W. , SOLOMON M.B. , KOTULA K.L. 
Published: May 2007

ABSTRACTChanges in muscle fiber types in relationship to chronological age and sex from selected back, breast and wing muscles of broiler chickens were characterized. Types of muscle fibers were distributed unevenly across the cross sections of back muscles with more red fibers in the deep part than in the superficial location. Very high proportions of αW fibers were found in breast and wing muscles. Muscle fiber area increased as chickens became older; however, the rate of area enlargement decreased with increasing chronological age. The sex of the chickens had no influence on either the proportion of muscle fiber types or areas. However, a sex × age interaction was observed for muscle fiber population in the Pectoralis superficialis muscle. Giant fibers were observed and these resembled βR and/or αR fibers. More giant fibers were observed in muscles consisting of higher proportion of αW fibers.
THE RELATIONSHIP BETWEEN COLOR AND WATER‐HOLDING CAPACITY IN POSTRIGOR PORCINE LONGISSIMUS MUSCLE
Authors: JOO S‐T. , KAUFFMAN R.G. , KIM B‐C. , KIM C‐J. 
Published: May 2007

ABSTRACTA total 264 pork loins were selected to represent a wide range of pork quality of the longissimus thoracis et lumborum. CIE L*C*h color space showed a closer relationship to the subjective color score than L*a*b*color space. Lightness (L*) was the best measure to predict water‐holding capacity (WHC). There were highly significant (p < 0.001) correlations between the measures of color and WHC, and curvilinear relationships between either WHC and color or pHu were observed. In normal muscle color range (reddish‐pink), there was considerable variation in WHC. Within the RSE + RFN groups of muscles, less variation of WHC could be accounted for by variations in color measurements. Color and WHC were not closely related and suggest that the RSE (reddish‐pink, soft, exudative) condition should be classified as a separate quality category of pork muscle.
WATER ACTIVITY AND TEMPERATURE EFFECTS ON LIPID OXIDATION IN MUSCLE FIBERS
Authors: PRADO L. ARELY , TAYLOR ANDREW J. 
Published: May 2007

ABSTRACTThe effects of temperature and water activity on lipid oxidation in washed muscle fibers stored at water activities ranging from 0.96 to 0.70 and at various temperatures were studied. Fluorescence measurements at −20C, revealed no significant change over 50 days at any water activity. At 4C and 20C, there was an initial increase in fluorescence for all samples over the first few days, then a more rapid decrease with no further change up to 40 days. At 80C, no change in fluorescence was seen over a 100‐min period. Rancidity did develop in some samples but was not always detected by fluorescence. Through use of oxygen uptake as a measure of lipid oxidation, it was possible to see differences between samples at different water activities and temperatures. However, the limited amount of oxygen and the temperature limitation of the oxygen electrode prohibit studies over extended time periods and at high temperatures (> 50C).
FLAVOR CHANGES ACCOMPAYING NOMINALLY ANOXIC SPOILAGE OF PORK WITH COMMERCIAL AND REDUCED LEVELS OF MICROBIAL CONTAMINATION1
Authors: JEREMIAH L.E. , GIBSON L.L. 
Published: May 2007

ABSTRACTPork loins with normal muscle quality and either commercial or reduced levels of microbial contamination were stored for different intervals in 2.5 l of carbon dioxide (CO2)/kg of meat at −1.5C to determine the changes which occur in flavor during prolonged anoxic storage. Flavor amplitude deteriorated progressively during storage and was slightly inappropriate, unbalanced, and unblended after six weeks of storage in samples with commercial contamination. As storage was prolonged, these inappropriate notes progressively increased in both incidence and intensity in samples with commercial contamination. These inappropriate notes coincided with lactic acid bacteria attaining maximum numbers. In samples with reduced contamination, these inappropriate notes were not perceived in any sample during 24 weeks of storage. If the storage life of commercial pork is to be extended beyond six weeks, early off‐flavor development must be prevented by substantially improving the initial hygienic quality of the product.
INITIAL POSTMORTEM PORCINE MUSCLE PH EFFECT ON HEAT‐INDUCED GELATION PROPERTIES
Authors: LAN Y.H. , NOVAKOFSKI J.E. , McCUSKER R.H. , BREWER M.S. , CARR T.R. , McKEITH F.K. 
Published: May 2007

ABSTRACTHeat‐induced gelation properties of the semimembranous muscle from induced DFD (dark, firm and dry) and normal pigs were characterized to evaluate the effect of muscle pH on strength and cooking loss of gels induced by a heating at 0.7C/min. The pH of muscle slurries (10% protein with 2% Nacl) were adjusted to 5.5, 6.0, 6.5, or 7.0 with 1 M 2‐[N‐Morpholino] ethanesulfonic acid buffer. Muscle with a high initial pH (DFD) had lower cooking losses at all adjusted pHs. Force required to penetrate the gel (Pf), force required to move plunger through the gel (Fp), and viscosity index of the gel were consistently higher for DFD muscle at each adjusted pH except pH 5.5. These results indicate that ultimate pH influences the thermal gelation properties of a meat product if the pH is ≥ 6.0. DFD muscle had desirable protein functionality and cooking yield.
THE INFLUENCE OF CO2 LEVEL ON THE STORAGE LIFE OF CHILLED PORK STORED AT ‐1.5C1,2
Authors: JEREMIAH L.E. , GIBSON L.L. , ARGANOSA G.C. 
Published: May 2007

ABSTRACTThree replicates of pork loins were stored for three week intervals (up to 24 weeks) in six CO2 levels (0, 1, 2, 3, 4, and 5 L/kg) to evaluate the effects of CO2 level on the keeping quality of chilled pork stored using high CO2‐CAP at ‐ 1.5C. Although virtually none of the characteristics evaluated were significantly impacted by CO2 concentration, a level of 2 L/kg appeared to offer a small advantage from an odor standpoint. Consequently, the optimum CO2 concentration for use with CO2‐CAP storage of pork would appear to be 2 L/kg, particularly since greater volumes result in excessive ballooning of the packages and since lower purge losses were observed with 2 L/kg than with 1 L/kg and an inappropriate barnyard aromatic and aftertaste intensified with CO2 level as storage was prolonged.
PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF GROUND BEEF PATTIES MANUFACTURED WITH MECHANICALLY RECOVERED NECK BONE LEAN1
Authors: DEMOS B.P. , MANDIGO R.W. 
Published: May 2007

ABSTRACTA two fat level (10% and 20%) x four mechanically recovered neck bone lean (MRNL) level (0, 15, 30 and 45%) complete factorial design was employed to characterize ground beef patties manufactured with MRNL. Level of MRNL did not affect (P>0.05) raw proximate composition, cook yield, water‐holding capacity or consumer sensory panel flavor, texture or overall desirability. The consumer panel found that juiciness increased (P<0.01) in a linear fashion with a higher MRNL level. Kramer Shear Parameters decreased (P<0.05) with increasing levels of MRNL. Ground beef patty springiness, hardness and chewiness decreased (P<0.01) linearly as MRNL increased. Patties made with 10% fat were less juicy (P<0.05), harder (P<0.05) and chewier (P<0.05) than those with 20% fat. MRNL can be used in manufacture of low‐fat processed meat products. Mechanically recovered lean levels down to 15% in low‐fat patties (10%) can mimic sensory texture and juiciness of 20% fat patties.
IDENTIFICATION AND ACCEPTANCE OF LAMB VERSUS BEEF AND PORK BY CONSUMERS AND EXPERIENCED SENSORY PANELISTS
Authors: RHEE K.S. , ZIPRIN Y.A. 
Published: May 2007

ABSTRACTLamb, beef, and pork patties containing ≈ 21% fat were pan‐fried to 71C and evaluated by consumers (n=71) and experienced laboratory sensory panelists (n=12) to determine to what extent panelists could correctly identify the species and to document the probable basis of their identification. When six samples (the first three samples representing the first servings of the three species and the next three representing the second servings) were served one at a time, 59%, 49%, and 32% of consumer panelists correctly identified both servings of lamb, beef, and pork, respectively, compared to 67%, 50%, and 33%, respectively, by experienced laboratory panelists. Sensory attribute scores and correlation data on correctly identified samples indicated that flavor intensity of lamb and pork patties did not have positive effects on their overall palatability, whereas flavor intensity of beef patties had positive effects. Lamb patties were rated most intense in flavor and lowest in overall palatability.
PHOSPHATE TYPE, CONCENTRATION AND PREBLEND DURATION TO IMPROVE WATER HOLDING CAPACITY OF BEEF CONNECTIVE TISSUE1
Authors: EILERT S.J. , CALHOUN C.M. , MANDIGO R.W. 
Published: May 2007

ABSTRACTTwo experiments were conducted to determine the phosphate preblend conditions that optimize beef connective tissue functionality. The first experiment examined the effect of preblend duration on connective tissue preblends made with 1 and 3% solutions of an alkaline phosphate or an acidic phosphate. Time in preblend had no effect (P>0.05) on collagen solubility, and had a minimal effect on connective tissue hydration. The objective of the second experiment was to determine the optimal concentration (1‐5%) of these phosphates to affect connective tissue hydration and collagen solubility. Collagen solubility was maximized with a 3.5% acidic phosphate solution. Hydration was optimized with a 3.5% alkaline phosphate solution. Exposing connective tissue to high concentrations of phosphate will dramatically alter water binding and solubility. This strategy may be a means to improve connective tissue as an ingredient in processed meats.
MULTI‐RESIDUE DETERMINATION AND CONFIRMATION OF TEN HETEROCYCLIC AMINES IN COOKED MEATS
Authors: HOLDER C.L. , COOPER W.M. , CHURCHWELL M.I. , DOERGE D.R. , THOMPSON H.C. 
Published: May 2007

ABSTRACTHeterocyclic aromatic amines (HAAs) have been identified in various cooked meat products. HAAs are formed from pyrolysis of proteins and amino acids and are of interest because many of these primary arylamines are mutagens and rodent carcinogens. We developed a screening method for ten HAAs using liquid‐liquid extraction, reverse‐phase HPLC separation, and tandem electrochemical (ECD) and fluorescence (FLU) detectors. This detection system exhibited greater sensitivity (50‐100 fold) for HAAs than the HPLC‐UV methods. HPLC‐FLU has detection limits of 100 pg to 1 ng for six HAAs, and HPLC‐ECD detection limits of four HAAs were 250 pg to 1 ng. We also developed a confirmatory procedure for ten HAAs using HPLC coupled to positive ion APCI‐MS. This technique has subnanogram detection limits. These methods were used to quantify HAAs in meat products at levels formed by typical Western cooking methods.
EFFECT OF TEMPERATURE ON THE QUALITY OF MUSCLE FOODS
Authors: SPANIER A.M. , MILLER J.A. 
Published: May 2007

ABSTRACTHeating/cooking alters a food's flavor precursors yielding a product with a new pleasing taste. While heating to a high temperature destroys most pathogens thereby enhancing safety, it also alters the food's flavor by changing the precursors and final flavor components of the food. For example, heating meat to above 77C not only destroys many foodborne pathogens but also causes major changes in level of desirable flavor precursors. Many of these changes are due to alteration in activity of endogenous hydrolytic enzymes as well as heatinduced structural and functional changes. Heating induces differential production and distribution of flavor principles and flavor precursors. A secondary effect of temperature on food‐flavor is its direct affect on analysis of flavor volatiles, i.e., high purge temperatures bias analysis of flavor components by production of new and destruction of existing components. This paper focuses on the structure/function relationship of meat proteins and their proteolytic products as they relate to meat flavor and end‐point cooking temperature. The paper also will address the effect of analytical temperature on meat flavor analysis.
INVESTIGATIONS ON NITROSAMINE REDUCTION IN BONELESS HAMS PROCESSED IN ELASTIC RUBBER NETTINGS
Authors: FIDDLER W. , PENSABENE J.W. , GATES R.A. , FOSTER J.M. 
Published: May 2007

ABSTRACTN‐Nitrosamines have been found in a wide variety of rubber‐containing products. Since many types of boneless hams are processed in elastic nettings made with rubber, the potential exists for forming nitrosamines. In this paper we report that addition of excess nitrite to outer surface ham and netting samples results in a significant increase in N‐nitrosodibenzylamine (NDBzA). Hams were then prepared with 100 ppm ingoing NaNO2 and compared to a standard cure of 200 ppm NaNO2. A highly significant reduction (p <0.01) in NDBzA (31 %) was noted in those made with the lower level of nitrite. In another series of experiments, hams were stored at either −2.2C or 2.2C, for up to six or 12 weeks, with the nettings on or off the ham. The overall results suggest that the level of NDBzA increased with netting contact time. Therefore it is advisable to remove the nettings after processing.
IDENTIFICATION OF PROTEOGLYCANS IN BOVINE M. SEMIMEMBRANOSUS BY IMMUNOHISTOCHEMICAL METHODS
Authors: EGGEN K.H. , MALMSTRØM A. , SØRENSEN T. , HØST V. , KOLSET S.O. 
Published: May 2007

ABSTRACT The distribution pattern of proteoglycans in the extracellular matrix of M. semimembranosus from young bulls was studied in frozen tissue sections by immunohistochemical methods. The small proteoglycan, decorin, was found widely distributed in both perimysial and endomysial layers. Another member of the same proteoglycan family, fibromodulin, could only be seen associated with the fiber bundles of the perimysium. Furthermore, aggrecan‐like proteoglycans were detected mainly in the perimysium with a different staining pattern than decorin and fibromodulin. A basement membrane type heparan sulfate proteoglycan was present only in the endomysium, with particularly strong staining in the junctions of endomysial layers between neighboring myofibers. The distribution of proteoglycans in the peri‐ and endomysium of striated muscle tissue influences the organization of the collagen fibrils and, therefore, the texture and strength of muscle matrix. Proteoglycans should be considered a component of muscle influencing meat tenderness.
DEGRADATION OF ACTIN BY CATHEPSINS IN BEEF FIBERS STORED AT 20C
Authors: SANCHO R. , JAIME I. , BELTRAN J.A. , RONCALES P. 
Published: May 2007

ABSTRACT The degradation of actin throughout 48 h of postmortem storage of muscle fibers at 4 and 20C was studied by means of SDS‐gel electrophoresis and immunoblotting using a commercial monoclonal antibody. Electrophoretic patterns showed an enhanced proteolysis of meat held at 20C, as revealed by the increased number and intensity of degradation peptides in the region of 30 kDa, as well as by the appearance of a new peptide of a molecular weight between those of actin and troponin T. Western blotting of actin demonstrated its degradation at 20C, while not at 4C; at least a peptide originating from actin was evident at the former temperature. When fibers were incubated at 20C in the presence of cathepsin inhibitors E‐64 and pepstatin, which do not inhibit calpains, the immunoblots showed no degradation of actin. This clearly demonstrated that cathepsins are effectively involved in actin degradation in fibers stored at 20C.
TISSUE‐SPECIFIC PENTOSE‐PHOSPHATE OXIDATIVE ACTIVITY IN ANGUS AND WAGYU STEERS AFTER EXTENDED FEEDING1
Authors: BELK K.E. , LORENZEN C.L. , SAVELL J.W. , DAVIS S.K. , TAYLOR J.F. , LUNT D.K. , SMITH S.B. 
Published: May 2007

ABSTRACT Angus (n = 10) and American Wagyu crossbred (n = 10) steers were fed for 552 days to gain 0.9 kg/day. Samples of liver, longissimus muscle, sternomandibularis muscle, mesenteric, kidney, and subcutaneous (s.c.), intermuscular, and intramuscular (i.m.) adipose tissues were obtained immediately post exsanguination to determine glucose‐6‐phosphate dehydroge‐nase (G‐6‐PDH) and 6‐phosphogluconate dehydrogenase (6‐PGDH) activities. Subcutaneous adipose tissue had the highest (P < 0.05) activities for both G‐6‐PDH and 6‐PGDH. Fat depots exhibited higher activity rates than muscle samples for both G‐6‐PDH and 6‐PGDH. No differences (P > 0.05) were found between cattle types for these enzymatic activities. However, there was a trend for Wagyu to have higher lipogenic activity for fat depots than Angus steers. Narrow sense heritability estimates were ‐0.02 and 0.13 for G‐6‐PDH and 6‐PGDH, respectively. This indicates that there was no additive genetic variation, and that most of the phenotypic variation in these enzymes is due to environmental variation.
EFFECTIVENESS OF SELECTED ADJUNCTS ON PROCESSING AND SENSORY CHARACTERISTICS OF EXTRA LEAN FRANKFURTERS
Authors: HALLORAN J.D. , ROGERS R.W. , DYER S.A. , ELLIS D. 
Published: May 2007

ABSTRACT The effects of maximum levels of selected additives in extra lean frankfurters (<3% fat) were studied. Seven treatments, with four replications each, were evaluated at three time periods (0, 30 and 60 days) in a randomized complete block design. The treatments consisted of: control; kappa‐carrageenan; hydroxypropyl methylcellulose (HPMC); high methoxy pectin (pectin); an acid modified food starch; sodium lactate; and acid enzyme deheated mustard. All treatment frankfurters had higher (P<0.05) yields than the controls. The pectin product had an unacceptable extremely soft, smooth pasty texture. Pectin and HPMC products had the lowest (P<0.05) purge at 60 days. In general, the addition of some appropriate additive or additives to low‐fat sausage products appears to be appropriate to increase processing yields, reduce cost and help bind free water so long as the additive or additives do not adversely affect other properties of the product.
EFFECTS OF PROCESS PARAMETERS ON BEEF CARCASS CHILLING TIME AND MASS LOSS PREDICTIONS USING A FINITE ELEMENT HEAT AND MASS TRANSFER MODEL
Authors: MALLIKARJUNA P. , MITTAL G.S. 
Published: May 2007

ABSTRACT The effects of model and process parameters on the predicted chilling time and mass loss of a beef carcass during chilling were studied by validated computer simulation. The effects of surface heat transfer coefficient, and thermal diffusivities of fat and muscle on the chilling time were significant as well as the effects of surface heat transfer and mass transfer coefficients on mass loss. However, the effects of moisture diffusivities on the chilling time and mass loss were insignificant. All of the process parameters significantly affected mass loss and chilling time. A decrease in relative humidity or an increase in air velocity or ambient temperature increased mass loss. An increase in air velocity or a decrease in ambient temperature decreased the chilling time. Based on the parametric analysis of the process parameters, air velocity in the chiller should be less than 1 m/s and the relative humidity of the chiller should be more than 80%.
QUANTIFICATION OF NICOTINAMIDE HEMOCHROME IN COOKED, UNCURED TURKEY BY REFLECTANCE SPECTROPHOTOMETRY
Authors: SCHWARZ S.J. , CLAUS J.R. , WANG H. , MARRIOT N.G. , GRAHAM P.P. 
Published: May 2007

ABSTRACT Nicotinamide hemochrome has been reported as one of the potential pigments involved in the pinking defect of cooked, uncured turkey. Reflectance spectroscopy has been the principle method used to identify this pigment. However, a reliable, easy method to quantify its presence is needed. Cooked turkey samples (containing 0, 0.25, 0.50, 1.0, or 2.0% nicotinamide or 0, 75, or 150 ppm sodium nitrite) were treated with potassium ferricyanide, hydrogen peroxide, sodium dithionite and light (1076 lux; 0 and 2 min). Treated samples were analyzed with a reflectance spectrophotometer in the visible range. Analysis of reflectance wavelength ratios of the nicotinamide pigment and correlations of those values, indicated that the ratio of 537/553 nm best represented the relative quantity of nicotinamide hemochrome (r=0.933) with minimal interference from nitrosylhemochrome (r=0.029).
CHARACTERISTICS OF MINCED BEEF STORED AT CHILLED AND ABUSE TEMPERATURES
Authors: EL‐RHMAN H.A. ABD , MARRIOTT N.G. , WANG H. , YASSEIN M.M.A. , AHMED A.M. 
Published: May 2007

ABSTRACT Fresh minced beef samples were collected from retail food stores in the Eastern United States and stored for various periods at 4 and 25C. Evaluations included psychrotophic counts, microbial taxonomy, pH, total volatile nitrogen, malonaldehyde (TBARS), color and off odor. Minimal discoloration was observed through 5 days of storage at 4C; whereas, minced beef stored at 25C sustained major discoloration prior to storage for 12 h. After five days of storage at 4C, 11.6% of the samples exhibited an off odor compared to 29.8% after storage for 12 h at 25C. Psychrotrophic counts of less than 105/g were attained during storage at 4C for 5 days; whereas, samples stored at 25C exceeded this level after 12 h. Chemical indices suggested similar product deterioration. These observations suggested that fresh minced and aerobically packaged in a 4C environment will attain acceptable color without off odor development through 5 days of storage.
SUPPLEMENTATION OF VITAMIN E TO BOVINE FEMALES IN “WHITE COW”, MATURE BEEF, UPGRADING PROGRAMS
Authors: DELMORE R.J. , SCHMIDT G.R. , TATUM J.D. , SOFOS J.N. , SMITH G.C. 
Published: May 2007

ABSTRACT Forty cull cows were used to determine the effects of feeding supplemental dietary Vitamin E and a high‐concentrate feedlot finishing diet on fresh meat retail caselife and oxidized flavor of roast beef from carcasses of such cows. They were either fed a feedlot finishing diet not supplemented with Vitamin E (control; N=8) or were fed a feedlot finishing diet supplemented with Vitamin E for 14, 28, 42 or 56 days (N=8 for each time‐on‐feed). During the feeding period, the 32 cows in treatment feeding groups had access to a total of 50,400 IU of supplemental Vitamin E; cows in the 14 day time‐on‐feed group received the highest daily dose (3,600 IU/day) and those in the 56 day time‐on‐feed group received the lowest daily dose (900 IU/day) of supplemental Vitamin E. On average, tissue α‐tocopherol levels were increased from 2.39 μg/g (control) to 4.21–5.44 μg/g by 14–56 days of supplemental feeding. Supplemental feeding of dietary Vitamin E and a feedlot finishing diet had the greatest effect on the visual color and percent surface discoloration of top round and top sirloin steaks and had the least effect on the visual color and percentage surface discoloration of ground beef patties, tenderloin and strip steaks. Taste panelists were able to detect a slightly, but significantly, greater quantity of warmed‐over flavor components in the control roast beef than in the roast beef from cattle fed supplemental dietary Vitamin E and a feedlot finishing diet.
A RESEARCH NOTE THE EFFECTS OF PRERIGOR SODIUM BICARBONATE PERFUSION ON THE QUALITY OF PORCINE M. SEMIMEMBRANOSUS
Authors: VAN LAACK R.L.J.M. , KAUFFMAN R.G. , POSPIECH E. , GREASER M. , LEE S. , SOLOMON M.B. 
Published: May 2007

ABSTRACT The effect of prerigor sodium bicarbonate (SBC) perfusion on the quality of porcine semimembranosus muscle was tested in 8 pigs, heterozygous for the halothane gene. Perfusion via the iliac artery was initiated at 15 min postmortem. For each carcass, one side was perfused with 4 L of 0.75 M SBC and one side with 0.7% saline. None of the sampled muscles was. PSE quality. SBC treatment resulted in a doubling of the muscle sodium content, indicating that about 5% of the perfused SBC was absorbed. Although the ultimate pH of SBC samples was higher (P<0.05) than the pH of controls, the difference was smaller than expected. L*‐value and drip losses were lowered (P<0.05) by SBC treatment. These results suggest that it may be possible to reduce PSE by prerigor application of SBC. Further studies on optimum delivery (perfusion versus infusion) and SBC concentration are needed.