bluuebunny/crossref_metadata_2025_split huggingface dataset:
OXIDATION OF LIPIDS IN SARCOPLASMIC RETICULUM OF MUSCLES FROM PASTURE‐ AND GRAIN‐FED CATTLE WITH OR WITHOUT VITAMIN E SUPPLEMENTATION
Authors: YANG A. , BREWSTER M. J. , LANARI M. C. , TUME R. K. 
Published: May 2007

ABSTRACT The effect of different α‐tocopherol contents in sarcoplasmic reticulum (SR) membranes on lipid oxidation was investigated. Muscle membranes contain high contents of polyunsaturated fatty acids that are very susceptible to oxidation during chilled or frozen storage. SR was prepared from M. longissimus dorsi, M. semimembranosus and M. gluteus medius muscles of pasture‐ and grain‐fed steers supplemented with vitamin E (0, 500 or 2500 IU α‐tocopheryl acetate) for 105 ‐132 days. Vitamin E supplementation increased the α‐tocopherol concentration in SR of grain‐fed cattle but did not change that of pasture‐fed cattle. SR from pasture‐fed beef had more linolenic and less linoleic acid than that of grain‐fed meat and, compared with the other treatment groups, SR of control grain‐fed cattle was significantly more prone to lipid oxidation, corresponding with its lower α‐tocopherol content. Thus, α‐tocopherol content appears to play a major role in determining the extent of lipid oxidation in muscle membranes, especially in those from pasture‐fed beef that contained more polyunsaturated fatty acids.
FATTY ACIDS, STEROLS, α‐TOCOPHEROL AND TOTAL CAROTENOIDS COMPOSITION OF DIACRONEMA VLKIANUM
Authors: DONATO MARTA , VILELA M. HELENA , BANDARRA NARCISA M. 
Published: May 2007

ABSTRACT Microalgae are a large group of photosynthetic microorganisms with a great potential as a source of energy and with the ability to convert solar energy into biomass. Several conditions as well as different growing stages were found to play an important role in the biosynthesis of different molecules. These microorganisms are easily cultivated, and even under the most difficult conditions, are able to develop. In the present study the production of different biomolecules, namely sterols, fatty acids, tocopherols and total carotenoids during the life cycle with 24 h of photoperiod and 18C was followed. The major amounts of sterols, fatty acids and total carotenoids were detected in stationary phase. Higher amounts of α‐ tocopherol were present in the decay phase. Tocopherol and total carotenoids levels were higher compared to conventional foods known as rich sources of these components. A significant difference was observed between replicates of D. vlkianum for α‐tocopherol and some sterols.
INTERESTERIFICATION KINETICS OF SOYBEAN OIL
Authors: MUSAVI ANAR , TEKIN AZIZ , KAYA MURAT , SANAL INCI 
Published: May 2007

ABSTRACT Soybean oil was interesterified at different temperatures, ranging from 10 to 80 C, 600 rpm stirring rate and 0.2–0.5% catalyst (NaOCH3) concentration. The content of palmitic acid in the 2‐position of triacylglycerols was monitored during the reaction by an enzymatic method. The conversion of triacylglycerols to random distribution appeared to be a first order and reaction rate constants (k) were determined between 0.015 and 1.498 min‐1. It was also observed that reaction rate increased about 8 times when catalyst ratio was increased from 0.2 to 0.5% and about 10 times when temperature was raised from 40 to 80C. Activation energy was calculated as 14188 Cal/mole, from plotting of Lnk values against reciprocal of absolute temperature.
LIPIDS OF WHEAT, CORN AND POTATO STARCH
Authors: BASZCZAK W. , FORNAL J. , AMAROWICZ R. , PEGG R. B. 
Published: May 2007

ABSTRACT The lipid constituents from wheat, corn and potato starches were analyzed, as was the composition of nonstarch compounds present in these lipid extracts. The lipids were extracted from starch granules using n‐propanol‐water (3:1, v/v) via cold and hot extraction into surface and internal lipid fractions, respectively; fatty acid profiles of the fractions so obtained were then carried out. The content of surface lipids was greatest from potato and wheat starches, whereas cornstarch was characterized as having the highest relative percentage of internal lipids. Hot extraction resulted in an increase in the lipid content for all extracts, and of the starches investigated, the lipids from cornstarch contained the highest percentage of polyunsaturated fatty acids. Unlike that of wheat starch, it was noted that the fatty acid, C20: 1 (n‐9), could only be extracted from corn and potato starch granules by the hot extraction technique. Lysophosphatidylcholine (LPC) and some phenolics were found to bind to wheat starch granules, but not to those of corn and potato. Using HPLC‐UV‐DAD analysis, five phenolic compounds were detected in the lipids extracted from wheat starch by hot extraction. Maxima from UV‐DAD spectra of the compounds were observed at a wavelength of 337.4 or 332.7 nm, and are characteristic of phenolic acids or their derivatives.
ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL
Authors: ATHUKORALA YASANTHA , LEE KI‐WHAN , SHAHIDI FEREIDOON , HEU MIN SOO , KIM HUNG‐TAE , LEE JUNG‐SUCK , JEON YOU‐JIN 
Published: May 2007

ABSTRACT The antioxidant activity of an extract of a marine red alga (Grateloupia filicina) was evaluated in linoleic acid and fish oil induct period oil at 65C. Oxidative stability of the oils was evaluated by employing peroxide value (PV), 2‐thiobarbituric acid reactive substances (TBARS), conjugated diene (CD) and weight gain experiments. The algal extract was applied to linoleic acid and fish oil at 0.01, 0.03 and 0.05% and results were compared with those of commercial antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisol (BHA) and α‐tocopherol at 0.01 %. Results indicated the ability of the alga extract to inhibit oxidation of linoleic acid and fish oil; at α 0.05%
EFFECTS OF LATE CASTRATION AND FEEDING TIME ON BOVINE MUSCLE QUALITY
Authors: AHMED P. O. , MILLER M. F. , BOGGS D. L. , COMERFORD J. W. , REAGAN J. O. 
Published: May 2007

ABSTRACTHereford bulls were late castrated by emasculation at approximately 1 year old or left intact, and fed for 0, 60 or 90 days before slaughter to evaluate various traits of the M. longissimus. More days on feed resulted in increased carcass weight, fat thickness, USDA quality grade, ribeye area and percentage kidney, pelvic and heart fat, with no difference from late castration. Percentage of soluble collagen was highest for M. longissimus steaks from the 60 day feeding group, and lowest among those fed 90 days. Steaks from the controls were lighter colored while those from steers fed 60 days were the most red. No sensory differences occurred except for off‐flavor.
MUSCLE LIPIDS
Authors: GERMAN J. B. 
Published: May 2007

ABSTRACTThe lipid components of muscle foods play a variety of critical functions. They are important sources and carriers of flavors both of characteristic beneficial flavors and detrimental off‐flavors. They contribute to the structure of meats and to their texture. Lipids also increasingly occupy the role of nutritional components even though the relative contribution of red meats, poultry and fish has been controversial. The importance of lipids in each of these functions is becoming increasingly appreciated. However, an understanding and prediction of how the chemistry of the respective lipids contribute to these three flesh food commodities remains a challenge for muscle chemists and biochemists.
GELATION PROPERTIES OF CHICKEN MYOFIBRILS TREATED WITH CALCIUM AND MAGNESIUM CHLORIDES1
Authors: XIONG Y.L. , BREKKE C.J. 
Published: May 2007

ABSTRACTChicken myofibril gels were formed at pH 6.0 and ionic strength of 0.6 in the presence of calcium chloride (CaCl2) and magnesium chloride (MgCl2). The extractability of salt‐soluble protein (SSP) and myofibril gel strength of leg muscle were increased (P< 0.05) by CaCl2 and MgCl2 and remained constant at 2.5 to 100 mM CaCl2 and MgCl2. The transition temperatures (Tm's) for protein‐protein interaction of leg muscle SSP were decreased (P< 0.05) by CaCl2 but increased (P< 0.05) by MgCl2. Breast muscle SSP extractability and myofibril gel strength were increased by CaCl2 and MgCl2 at less than 5 mM, but were decreased at greater than 10 mM. Tm's of breast muscle SSP were increased (P< 0.05) by MgCl2 but unchanged (P> 0.05) by CaCl2. Moisture loss of breast and leg myofibril gels was at a minimum at less than 5 mM CaCl2 or MgCl2 but increased at greater concentrations of CaCl2 or MgCl2. The divalent cations affected chicken myofibril gelation by changing the extraction and protein‐protein interaction of SSP.
METHODS OF SODIUM TRIPOLYPHOSPHATE ADDITION IN PREBLENDED PORK AND ITS EFFECTS ON FINE‐CUT AND COARSE‐GROUND PORK SAUSAGE PRODUCT CHARACTERISTICS1
Authors: FRYE C.B. , MYERS K.L. , KNIPE C.L. , SEBRANEK J.G. 
Published: May 2007

ABSTRACTThe addition of sodium tripolyphosphate (STPP) to pork preblends for maximum effectiveness was investigated during the production of fine‐cut batters and coarse‐ground pork sausage. Lean pork and fat pork trimmings were preblended with and without STPP and held for 20 h before final sausage processing. The addition of STPP to the fine‐cut sausage, regardless of the point‐of‐addition, resulted in minimal improvement of finished product characteristics. However, for coarse‐ground sausages, preblending with STPP improved all finished product characteristics. STPP was most effective in stabilizing coarse‐ground sausage when it was added to the 80% lean preblend.
EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES
Authors: BERRY B.W. 
Published: May 2007

ABSTRACTAll‐beef and soy‐extended patties were frozen to −18°C in either 24, 48, 72 or 96h and stored at −23, −18 or −7°C for 6, 9, 12, 18 or 24 months. The addition of soy resulted in a substantial reduction in cooking loss for patties cooked from the frozen state with a greater retention of moisture in cooked patties. Freezing reduced cooking loss for soy‐extended patties, but increased cooking loss for all‐beef patties. Faster freezing (‐18°C in 24 h vs. −18°C in 96 h) reduced cooking loss and produced higher moisture values in all‐beef patties. Patties stored at –7°C lost more moisture during cooking. Increased frozen storage time had a minimal effect on cooking losses, moisture and fat levels. Where it is essential for frozen patties to sustain minimal cooking losses with maximal moisture in cooked patties, the inclusion of soy protein concentrate, faster freezing, and storage at –18°C or colder are suggested.
EFFECTS OF LACTIC ACID AND POSTMORTEM AGING ON SENSORY AND COOKING PROPERTIES OF BOVINE LONGISSIMUS MUSCLE1
Authors: JEREMIAH L.E. , GREER G.G. , GIBSON L.L. 
Published: May 2007

ABSTRACTTwenty crossbred steers with a mean liveweight of 475 kg and grading Canada Al or A2 were utilized in two distinct but related experiments (10 steers per experiment) to evaluate the effects of: (1) lactic acid versus water sprays prior to carcass chilling, and (2) postmortem aging for up to 28 days on the profiles and certain physical properties of bovine longissimus roasts. Results indicated that the spray (lactic acid or water spray) treatments exerted little influence on flavor, moisture loss, and cooking properties. They also demonstrated that extension of postmortem vacuum packaged aging for up to 28 days appeared to impart a slightly beneficial influence on beef longissimus muscle flavor by increasing the intensity of the beefy and fatty character notes (P< 0.05) while not influencing moisture loss or cooking properties (P> 0.05).
A REVIEW OF THE CAUSES OF VARIATION IN MUSCLE GLYCOGEN CONTENT AND ULTIMATE pH IN PIGS
Authors: FERNANDEZ XAVIER , TORNBERG EVA 
Published: May 2007

ABSTRACTMuscle glycogen at slaughter causes variation in pork technological qualities, since it affects the ultimate pH (24 h postmortem). This review addresses various factors influencing muscle glycogen storage and the ultimate pH of pig meat. Results discussed in this paper indicate that breed and preslaughter handling, i.e., waiting time in lairage, mixing, and to a lesser extent fasting, significantly influence ultimate pH. Furthermore, interactions between handling procedures and breed could be highly significant, as with PSE meat. Since the recent discovery of the major gene rn+/RN− which is assumed to influence glycogen concentration in the muscle of live pigs, genotype is considered an important source of variation in ultimate pH. All factors likely to influence glycogen concentration must be considered relative to the metabolic and contractile properties of muscle. These play an important role in the amount of glycogen at rest and in its depletion during chronic stress or muscular exercise.
SURFACE PROTEIN OF BROILER MEAT CHUNKS AS OBTAINED BY WASHING
Authors: WANG S.W. , CHEN T.C. 
Published: May 2007

ABSTRACTSurface proteins, both soluble and insoluble, extracted from chicken breast and thigh meat chunks with water or 3% NaCl solution were studied. Soluble proteins were separated by an ammonium sulfate gradient precipitation method, quantified, and characterized using sodium dodecyl sulfate‐polyacrylamide gel electrophoresis. The quantities of both soluble and insoluble proteins from chicken breast meat chunk surfaces were higher than those of the thigh meat. The 3% NaCl solution extracted more soluble proteins, particularly those of molecular weight greater than 66,000 daltons, than that extracted by plain water. Most of these higher molecular weight proteins were satisfactorily precipitated by the addition of 20% ammonium sulfate. The amount of extracted water and salt soluble proteins from blended meat chunks were 3.00 and 4.75 times higher than those from washed suspensions, respectively. An increase in mixing time also enhanced the exudation of proteins to the meat surfaces.
CHARACTERIZATION OF MODEL NITROSYLHEME PIGMENTS WITH VISIBLE, INFRARED AND 15N FOURIER TRANSFORM NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY
Authors: BURGE DONALD L. , SMITH J. SCOTT 
Published: May 2007

ABSTRACT Synthetic pigments that model the organic‐soluble pigment in heat‐processed cured ham were characterized with infrared (IR) and 15N nuclear magnetic resonance (NMR) spectroscopy. The two pigments synthesized were 15N nitrosyl (protoporphyrinato‐ IX) iron (II), or FeII PP15 NO, and 15N dinitrosyl (protoporphyrinato‐IX), or FeII PP(15NO)2. An NMR spectrum was obtained only for the FeII PP15 NO. The NMR spectrum consisted of a single peak + 1.78 ppm from the Na15 NO3 and –6.8 from the CH3NO2 reference. The IR spectrum included a single NO symmetric stretch at 1801 cm−1. The visible spectrum of FeII PPNO did not match the visible spectrum of ham extracts, while it did with FEII PP(15NO)2. An unequivocal structural assignment of FeII PP15 NO was made, but longer NMR runs may be necessary to obtain a spectrum and unequivocal structural assignment of FeII PP(15 NO)2.
ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW
Authors: MARRIOTT N.G. , GRAHAM P.P. , CLAUS J.R. 
Published: May 2007

ABSTRACTDry curing of pork legs produces a product with unique flavor. However, the process is labor intensive and time consuming and is partially responsible for dry cured ham being less competitive in the marketing arena. Dry curing can be accelerated through production techniques such as tumbling, blade tenderizing, microbial inoculation, use of nitric oxide and processing as skinned and/or boneless legs. These techniques are discussed and the major benefits and limitations are noted. Although these processes can accelerate dry curing, more research is needed to determine the optimal conditions needed to expedite the dry curing process and ensure color uniformity and stability, aged ham flavor and sufficient weight loss to conform to regulatory requirements.
A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING
Authors: SHAW D.E. , CLAUS J.R. , STEWART K.K. 
Published: May 2007

ABSTRACTExposure of raw pork loin chops to ammonia results in the development of a distinct pink color throughout, after cooking to 80C as indicated by visual observations and CIE L*a*b* values. While some of the color development is apparently due to the pH shift caused by the ammonia, experiments suggest that other factors are involved in the formation of the distinct pink color. Samples cooked and then exposed to ammonia failed to develop the pink color. CIE a* values were higher (P < 0.05) for all cooked ammonia treated samples than the cooked control. Distinctly different absorbance spectra (400–700 nm) were observed between cooked, treated samples and either the cooked untreated control, raw fresh pork, or nitrosohemochrome samples. These data suggest that exposure of raw pork to ammonia will influence formation of an undercooked color in fully cooked pork.
CHEMICAL MODIFICATION EFFECTS ON TEXTURE AND GELATION PROPERTIES OF FINELY COMMINUTED BEEF
Authors: BARBUT S. , MITTAL G. S. 
Published: May 2007

ABSTRACTThe effects of various chemical modifications on gelation and texture of finely comminuted lean beef mixes were investigated. Urea, which disrupts non‐covalent bonds, significantly increased (at 95% level) the modulus of rigidity (G) and hardness values compared to the control (no additive). Oxidation of free sulphdryl groups by H2O2 resulted in lower G but similar hardness values of the control. The β‐mercaptoethanol (ME) treatment was similar to the control in G values but higher in hardness, gumminess and chewiness. Ethylenediamine tetraacetic acid (EDTA) addition resulted in excessive cooking losses, the lowest G value and the hardest texture. Polyoxyethylene sorbitan monooleate did not have any significant effect on the textural characteristics of the finely comminuted mixes but resulted in lower G compared to the control.
POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS
Authors: CEÑA PILAR , JAIME ISABEL , BELTRAN JOSE ANTONIO , RONCALES PEDRO 
Published: May 2007

ABSTRACT Percentages of lamb M. longissimus thoracis et lumborum fiber types were approximately 66 oxidative and 34 nonoxidative, without significant differences among muscle regions. The effects of skeletal restraint and muscle region on sarcomere shortening during rigor development were found to be highly significant; sarcomeres of caudal‐ventral location were stretched by skeletal restraint while the rest were all shortened. In excised muscles, both fiber type and postmortem temperature exerted a highly significant effect on sarcomere shortening. Oxidative fibers showed a more intense shortening, already evident at temperatures well above those causing cold shortening. While shortening of glycolytic fibers was gradually more intense as treatment temperature decreased from 20 to 0°C, a maximum contraction of about 40% was reached at 15°C in oxidative fibers and lower temperatures did not cause any further shortening. Average fiber shortening was found to be highly correlated to meat toughening.
THE EFFECTS ON PORK STORAGE LIFE OF OXYGEN CONTAMINATION IN NOMINALLY ANOXIC PACKAGINGS1
Authors: JEREMIAH L.E. , GILL C.O. , PENNY N. 
Published: May 2007

ABSTRACTThe microbial floras that developed on controlled atmosphere [CA: oxygen (O2) free carbon dioxide (CO2) contained in gas impermeable pouches], modified atmospheres (MA: O2 free CO2 contaminated with specific amounts of air contained in gas impermeable pouches), and vacuum packages (VP: evacuated pouches of low gas permeability in atmospheres containing specific amounts of O2) stored at −1.5°C were composed of lactobacilli and enterobacteria. Microbial spoilage was manifested as putrid odors and flavors starting at 6 weeks in VP and at 9 weeks in MA. Flora development was not affected by varied exposure to O2, and varied exposure to O2 contamination or ingress degraded the appearance of pale, soft, exudative (PSE) meat to unacceptable levels. Microbial spoilage rendered the appearance of all samples unacceptable. Oxygen ingress into VP did not affect pork flavor profiles, but O2 contamination of MA intensified an “off” aromatic. Pork flavor deteriorated progressively with prolonged storage, but only the overall flavor perception of VP cuts was adversely affected.
EFFECTS OF CARBOHYDRATE SUBSTITUTION AND PREBLENDING ON THE PROPERTIES OF REDUCED FAT‐HIGH MOISTURE BEEF FRANKFURTERS12
Authors: HULL D.H. , ROGERS ROBERT W. , MARTIN J.M. 
Published: May 2007

ABSTRACTTwo carbohydrates (CHO; beans or rice) at three levels (0, 12.5 and 25.0%), and water were substituted for fat in preblended and nonpreblended beef franks. Fat levels averaged 24.8% for the controls, 12.6% for the 12.5% CHO source products, and 5.7% for the 25% CHO source products. Cholesterol averaged 28 mg, 19 mg and 15 mg per serving for the controls, 12.5% CHO and 25% CHO source products, respectively. Organoleptic scores for juiciness were not different (P > 0.05) among treatments at 3 and 9 weeks. Flavor and overall acceptance were satisfactory for all products. Generally, nonpreblended, 12.5% CHO source, and bean products were firmer (P < 0.05) than preblended, 25% CHO or rice products, respectively. The 25% rice products had lower (P < 0.05) Instron maximum load and fracturability values. The high CHO formulations were 16% less costly to produce than the controls.
EFFECTS OF PH and MIXING TIME ON PROTEIN SOLUBILITY DURING THE WASHING OF MECHANICALLY DEBONED CHICKEN MEAT1
Authors: YANG T.S. , FRONING G.W. 
Published: May 2007

ABSTRACTMechanically deboned chicken meat (MDCM) was subjected to washing with either tap water, 0.1 M sodium chloride, sodium phosphate (ionic strength = 0.1) or 0.5% sodium bicarbonate to remove heme pigments and fat. The washing conditions including pH (5.0 ± 0.2, 6.0 ± 0.2, 7.0 ± 0.2, 8.0 ± 0.2) and mixing time (10, 20, 30 min) were investigated. A significant increase (P< 0.05) in heme pigment and soluble protein extraction was observed in the washed out fraction as pH and mixing time increased. Salt extractable proteins in the resultant washed meat were increased (P< 0.05) at pH 7 or 8 washing as compared to lower pH washing. Increased concentration of the salt extractable protein (P < 0.05) in the washed meat was observed at mixing times of up to 20 min. However, there was no (P> 0.05) further advantage of increased concentration of the salt extractable proteins when using the mixing time of 30 min.
EFFECT OF WASHING ON THE AMINO ACID COMPOSITION AND CONNECTIVE TISSUE CONTENT OF SEAL MEAT
Authors: SYNOWIECKI JOZEF , HALL DOUGLAS , SHAHIDI FEREIDOON 
Published: May 2007

ABSTRACT Effects of washing on the amino acid composition and connective tissue content of mechanically separated seal meat (MSSM) was studied. Aqueous washing of MSSM resulted in a considerable decrease in histidine, and to a lesser extent, leucine, lysine, phenylalanine, taurine and valine content of the samples. However, the concentration of glycine, proline, hydroxyproline and hydroxylysine, and dominant components of connective tissues, was increased. Thus, the predicted PER values of washed meats decreased by up to 11.7%, and the content of connective tissues in the final product was increased by a factor of approximately four. The lipid and hemoprotein content of washed seal meat was decreased by 30% and 68%, respectively.
RELATIONSHIP BETWEEN METABOLISM AND GLYCOGEN CONTENT IN SKELETAL MUSCLE FIBERS OF LARGE WHITE AND HAMPSHIRE CROSSBRED PIGS
Authors: MARINOVA PENKA , LEFAUCHEUR L. , FERNANDEZ X. , MONIN G. 
Published: May 2007

ABSTRACT Glycolytic potential (an estimator of intra vitam glycogen level) was determined at slaughter in the M. longissimus lumborum muscle from 6 Large White pigs and 6 Pen Ar Lan pigs (Pen Ar Lans are Hampshire × Pietrain × Large White crossbred pigs). Muscle samples (M. longissimus lumborum) were taken at slaughter and 24 h later. Muscle glycolytic potential was much higher in Pen Ar Lans than in Large Whites. Samples were cut at – 25°C for histochemistry. Serial cuts were stained for ATPase activity, succinate dehydrogenase activity