bluuebunny/crossref_metadata_2025_split huggingface dataset:
USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES 1
Authors: SMITH G.C. , BELLINGER J.W. , SAVELL J.W. , MURPHEY C.E. , CROSS H.R. 
Published: May 2007

ABSTRACTThe net effect of increases in one palatability attribute (flavor) and decreases in other palatability attributes (amount of connective tissue; tenderness) as carcass maturity increased from “Calf” to “Beef” was that the composite measures of eating satisfaction (overall palatability ratings) were identical (4.8 and 4.8) for loin steaks from carcasses of the two age classes. Increases in maturity across the range from Ca00 to A33 had no effect (P > 0.05) on palatability of loin steaks; attempts to classify “Calf” vs. “Beef” or to assign relative maturity scores within the Calf class were not successful in identifying differences in palatability of loin steaks. Relative fatness (feathering; flank streaking; marbling; estimated or actual intramuscular fat content; subcutaneous fat thickness) was useful in accounting for the observed variability in palatability of meat from Calf and/or Beef carcasses and should be the basis for quality grade assessments. In no case did consideration of conformation or any relative maturity indicator improve significantly upon ability of relative fatness to explain variation in ratings for flavor, tenderness or overall palatability for loin steaks from either Calf or Beef carcasses. These data suggest that classification of certain bovine carcasses as “Calf” rather than “Beef” could be done more objectively than at present (perhaps for example, by using carcass weight) and that consideration of relative maturity should be eliminated in determining the USDA quality grades of Calf carcasses.
VISCERAL FAT AND PARTS FROM CARCASSES OF TURKEYS FED THREE SOURCES OF SUPPLEMENTAL FAT
Authors: KING ANNIE , FITZPATRICK DENNIS 
Published: May 2007

ABSTRACTTurkeys were fed diets containing supplemental (2% to 6%) soybean oil, a blend of soybean oil and poultry fat, or poultry fat for 22 weeks. At 2 week intervals, beginning at week 12, two to four male and female turkeys fed each diet were processed. Source of fat did not affect total weight of parts, yield of visceral fat, or yield of breast, drum/thigh, wing, back, or neck for either sex. Total weight of parts, yield of visceral fat, and neck yield were affected by sex. Total weight of parts and visceral fat from both sexes, along with breast yield from toms increased over time; wing yield from both sexes and drum/thigh yield from males declined. Yields of breast and drum/thigh from hens along with back and neck from toms remained constant overtime. Neck yield from hens declined during weeks 12 through 16, then remained constant.
FAT CONTENT AND SENSORY ANALYSIS OF SELECTED PORK MUSCLES TAKEN FROM CARCASSES WITH VARIOUS BACKFAT LEVELS
Authors: PRUSA KENNETH J. , LOVE JANE A. , CHRISTIAN LAUREN L. 
Published: May 2007

ABSTRACTSixteen carcasses from each of four last‐rib backfat thicknesses (1.8, 2.3, 2.8 and 3.3 cm) were evaluated. Crude fat, moisture and protein contents were completed on the following muscles: triceps brachii, longissimus, psoas major, gluteus medius, semimembranosus, biceps femoris and semitendinosus. Boneless rib chops and fresh ham (top) steaks were broiled to 77°C and evaluated for crude fat, moisture and protein contents and for sensory attributes. In the raw state, the intramuscular crude fat content of the boneless rib chop (longissimus muscle) from the least backfat class averaged 2.9%, and when averaged over backfat, six of the seven muscles contained crude fat contents of 4.3% or below. Broiled boneless rib chops (longissimus) and fresh ham (top) steaks (semimem‐branosus) averaged 4.3 and 3.5% crude fat, respectively, when averaged over backfat. Generally, sensory scores for juiciness of the boneless rib chop increased as backfat level increased. Both juiciness and tenderness of the fresh ham (top) steak increased as backfat level increased.
HIGH‐TEMPERATURE CONDITIONING OF HOT‐BONED BEEF SUBPRIMALS
Authors: SEIDEMAN S. C. , CROUSE J. D. , CROSS H. R. 
Published: May 2007

ABSTRACTThe right sides of 18 carcasses were randomly assigned to one of two treatments: (1) hot‐boned at 2 h postmortem, vacuum packaged and high temperature conditioned at 37 C for 3 h (HTC) or (2) electrically stimulated, hot‐boned 2 h postmortem, vacuum packaged and high temperature conditioned at 37 C for 3 h (ES + HTC). The left sides served as controls being boned 48 h postmortem. The longissimus (LD), semitendinosus (ST) and semimembranosus (SM) muscles were examined for percentage thaw loss, cook loss, total weight loss and sensory attributes. HTC increased the tenderness of LD samples, had no effect on SM samples and decreased the tenderness of ST samples. Electrical stimulation of carcasses, prior to boning and high temperature conditioning, had little effect over and above high temperature conditioning alone but did reduce variability. In LD samples, ES improved the sensory attributes whereas in ST samples, ES tended to decrease sensory attributes.
EFFECT OF PARTICLE SIZE AND HEAT ON ABSORPTIVE PROPERTIES OF SOY HULLS1,2
Authors: MUZILLA M. , UNKLESBAY N. , HELSEL Z. , UNKLESBAY K. , ELLERSIECK M. 
Published: May 2007

ABSTRACTGiven the potential contribution of soy hulls to the human diet, a methodology was developed to determine their moisture and lipid absorptive properties under conditions simulating those within a restructured pork product during thermal processing. Laboratory procedures were developed to determine the interactive effects of particle size, heat (25, 50, 75, and 95°C), and varying levels of available water, pork lipids, and water/pork lipids emulsion upon absorption abilities. Absorption of all media was influenced by particle size; as particle size increased, media absorption generally increased. Higher temperatures tended to increase water and water/pork lipid emulsion absorption, but had no effect on pork lipid absorption. Water was found to be preferentially absorbed over lipids. These results can be used by food processors in developing a restructured pork/soy hull product for human consumption.
ULTRA‐HIGH TEMPERATURE EFFECT ON B. STEAROTHERMOPHILUS DURING PUFFING OF RICE1
Authors: HSIEH FU‐HUNG , FIELDS MARION L. , LI YANG , HUFF HAROLD E. 
Published: May 2007

ABSTRACTDestruction, damage and activation of thermophilic bacterial spores of Bacillus stearothermophilus at ultra‐high heating temperatures (170°C to 210°C) were studied using a rice cake machine as a model system. Activation of spores at ultra‐high temperatures was observed after 99.9% of the original spores were killed (P < 0.05). Significant difference (P < 0.01) in spore counts was found when a rich protein medium and a minimal nutritious medium were used simultaneously to recover spores after heating. This indicated that heat damage did occur and that amino acids were required to repair the damage.
INFLUENCE OF COMMERCIAL SHIPPING ON THE COLOR AND COMPOSITION OF APPLE JUICE CONCENTRATE1
Authors: BABSKY NORMA E. , WROLSTAD RONALD E. , DURST ROBERT W. 
Published: May 2007

ABSTRACTApple juice concentrate manufactured in Argentina was sampled before and after shipment to the USA and subjected to a number of color and compositional analyses. These included browning, haze, Hunter parameters, titratable acidity, hydroxymethylfurfural (HMF), and HPLC determination of sugars, nonvolatile acids, and chlorogenic acid. The primary objective was to determine those parameters which showed significant changes as a result of commercial transport. Browning significantly increased as did HMF and fumaric acid content. There was no evidence for sucrose inversion and there was no significant change in titratable acidity as a result of this 55 day commercial shipment.
GAMMA RADIATION DOSE RATE AND SWEET POTATO QUALITY
Authors: LU JOHN Y. , MILLER PAUL , LORETAN PHILIP A. 
Published: May 2007

ABSTRACT“Jewel” sweet potatoes were irradiated with gamma radiation and a dose‐rate relationship on nutrients was investigated. The total dose was 1 kGy/h. The results indicated that generally moisture, ascorbic acid and carotenoids level were higher at high dose rates than at low dose rates. Starch and texture tended to decrease with increase in dose rate. Thiamin and riboflavin were not affected by dose rate. The effect on sugars was not clear. The levels of sugar constituents for roots irradiated at 10.40 kGy/h tended to be higher than other dose rates. Some differences were significant.
DETECTION OF PEA FLOUR IN FLOUR OF CHICKPEA BY LACTATE POLYACRYLAMIDE GEL ELECTROPHORESIS1
Authors: HUSSAIN A. , BUSHUK W. 
Published: May 2007

ABSTRACTPolyacrylamide gel electrophoresis was applied to detect adulteration of chickpea flour with pea flour by the presence of extra bands in the unique electro‐phoregram of chickpea. Protein extracts prepared by a single extraction with 5M acetic acid produced patterns which were used to differentiate pea and chickpea samples. Using the described procedure, 10 varieties of chickpea did not show intervarietal variation in their electrophoregrams, whereas 11 varieties of pea showed intervarietal differences in their protein composition. However, six of the 25–30 protein bands present in electrophoregrams of most pea varieties can be used as markers for detection of pea flour in chickpea flour. Band 37, present both in chickpea and pea samples, can be used as an internal reference for inter gel comparisons.
FACTORS RELATED TO LONGISSIMUS TENDERNESS AMONG ALTERNATE METHODS OF LEAN BEEF PRODUCTION
Authors: VANDERWERT WAYNE , BECHTEL PETER J. , DEVOL DAVID L. , MCKEITH FLOYD K. , BERGER LARRY L. , SHANKS ROGER D. 
Published: May 2007

ABSTRACTA 23 factorial arrangement of treatments comparing bull versus steer, Angus versus Limousin, and zeranol implanted versus nonimplanted controls was used as a data source for this trial. Bulls had less intramuscular lipid and more total collagen than steers. Limousin had less intramuscular lipid, shorter sarcomere lengths and a higher percentage of fast‐twitch glycolytic fibers than Angus cattle. Limousin and implanted cattle had more rapid postmortem temperature declines. Chemical, physical and histological traits as well as yield and quality grade traits were used in correlation procedures to examine their relationship with sensory panel tenderness and Warner‐Bratzler shear force values of longissimus muscle steaks. The results of this trial indicate that postmortem muscle temperature decline plays a role in longissimus palatability and must be considered in the production of leaner beef.
THE MEASUREMENT OF SHEAR FORCE BY CORE LOCATION IN LONGISSIMUS DORSI BEEF STEAKS FROM FOUR TENDERNESS GROUPS1
Authors: CROUSE J. D. , THEER L. K. , SEIDEMAN S. C. 
Published: May 2007

ABSTRACTSixty‐four longissimus muscle steaks obtained from carcasses of Bos indicus or Bos taurus cattle were used to evaluate shear force requirements from the dorsal to lateral portion of the steak. Steaks were assigned to one of four tenderness groups based on preliminary analysis of shear force requirements of adjacent steaks used in the study. Six dorsal to lateral core positions were incorporated into the test procedures. Shear force requirements of cores of steaks in very tender and tender groups tended (P>0.05) to decrease from the dorsal to lateral position. The increase in shear values from dorsal to lateral was dramatic (P<0.01) in the tough and very tough groups. It appears that overall shear value influences the variation in shear values within the muscle. Location effects of tenderness within the longissimus muscle could be useful in future studies of the physical/biochemical effectors of tenderness.
EFFECTS OF TALLOW SUPPLEMENTATION ON BEEF LONGISSIMUS FATTY ACID DISTRIBUTION1
Authors: BOGGS D. L. , WHITE F. D. , REAGAN J. O. , SMITH T. L. 
Published: May 2007

ABSTRACTFatty acid (FA) distribution of the longissimus muscle from steers supplemented with either 0, 4 or 6% tallow for 45 and 75 days were evaluated. Primal ribs were removed (48h, PM), vacuum packaged and stored 21 days at 0 C. After storage, ribs were blast frozen (‐32 C) and then stored at ‐23C until analyses. A significant interaction between level of tallow (LOT) and time on feed (TOF) for the percentage of myristoleic (C 14:1), palmitoleic (C 16:1), linoleic (C 18:2), and linolenic (C 18:3) was present in the longissimus subcutaneous fat. Tallow feeding (4%) for 45 days increased the percentage of C 14:1 and C 16:1 while decreasing the percentage of C 18:2 and C 18:3 when compared to the 0 and 6% tallow diets at 45 days. Treatments had no effect on any other FAs detected in the longissimus subcutaneous fat (P<.05). Among the longissimus intramuscular FAs there was an interaction (P<.05) between the LOT and TOF. The percentage of C 14:1, oleic (C 18:1) and C 18:2 was greater for the 4% tallow diet at 45 days than either the 0 or 6% diets at 45 days. TOF increased the percentage of myristic (C 14:0) and n‐pentadecanoic (C 15:0) while decreasing the percentage of stearic (C 18:0) and n‐nanodecanoic (C 19:0, P<.05).
MODIFICATION OF CONDITIONS AT THE WHOLESALE WAREHOUSE TO IMPROVE QUALITY OF FRESH‐MARKET TOMATOES
Authors: SHEWFELT R. L. , BRECHT J. K. , BEVERLY R. B. , GARNER J. C. 
Published: May 2007

ABSTRACT Previous studies suggested that modification of storage temperatures at the wholesale warehouse could sufficiently retard ripening to permit harvest of fresh‐market tomatoes at a later maturity, thus allowing for greater flavor development on the vine. Tomatoes (cvs ‘Celebrity’ and ‘Sunny’) were harvested either at the breaker or pink stages of maturity. Simulated wholesale storage was conducted by holding breaker fruit for 3 days at 12°C or 21°C and pink fruit for 3 days at 5°C or 37°C. Short‐term low‐ and high‐temperature storage of pink tomatoes delayed ripening sufficiently to maintain acceptable color and firmness during retail and consumer storage at 21°C for 7 days. Flavor characteristics of tomatoes harvested at the pink stage of maturity were not significantly superior to those of fruit harvested at the breaker stage. Thus, although ripening can be delayed in pink tomatoes during postharvest handling, delaying harvest from the breaker to the pink stage does not offer the flavor advantage to warrant a change in the handling system.
FRANKFURTERS SUPPLEMENTED WITH CORN GERM PROTEIN: SENSORY CHARACTERISTICS, PROXIMATE ANALYSIS AND AMINO ACID COMPOSITION1
Authors: ZAYAS J. F. , LIN C. S. 
Published: May 2007

ABSTRACTDefatted corn germ protein (CGP) has been studied as a functional or substitute ingredient of frankfurters. The proximate composition (protein, fat, moisture, ash) and amino acid content of hexane‐ and supercritical‐CO2‐defatted CGP and frankfurters containing CGP were determined. CGP was incorporated in frankfurters as in a powder, slurry form and as a stabilizer of emulsions. Proximate analysis showed significantly lower fat content of CGP processed by a modified procedure and a reduction of fat content in meats containing CGP. Levels of essential amino acids in CGP compared favorably to those in sodium caseinate, hen's egg protein, and soybean protein. Except for isoleucine, CGP meets or exceeds a FAO provisional amino acid pattern recommended for human consumption. No significant differences were found in amino acid composition of hexane‐ or supercritical‐CO2‐defatted CGP. Amino acid composition of frankfurters was not greatly altered by the addition of CGP at the levels studied. An acceptable, weak corny aroma and taste could be detected at 2.4 and 3.5% levels of added CGP. Defatted CGP with its high protein content and amino acid pattern combined with relatively low cost has potential as an extender, fortifier, and binding agent in frankfurters and other comminuted meats.
EVALUATION OF WINE GRAPES FOR SUITABILITY IN JUICE PRODUCTION1
Authors: HUCKLEBERRY J. M. , MORRIS J. R. , JAMES C. , MARX D. , RATHBURN I. M. 
Published: May 2007

ABSTRACTChemical and sensory analyses were designed to evaluate 14 traditional wine grapes grown in Arkansas as to their suitability for varietal grape juice. Six were classified as red or pink grapes: Chancellor, Cabernet Sauvignon, Villard noir, Gewurztraminer (pink when heated), Cynthiana, and Noble, and seven were white grapes: Aurore, Cayuga, Carlos, Chardonnay, Seyval, Vidal, Verdelet and White Riesling. Concord (red) and Niagara (white), traditional juice grapes, were also included in the study. All were processed by immediately pressing, heat processing at 60°C, heat processing at 80°C, and 24 h skin contact following pressing. Juices were evaluated 1 month after processing and again after 5 months storage at 37°C. The preferred treatments for white grape juices were the immediately pressing treatment of Niagara and Aurore and the 24‐h skin contact treatment of Niagara, Verdelet and Vidal. Only the flavor of Verdelet and Aurore were ranked as high as the Niagara by a trained sensory panel. Generally, a nonheat treatment was ranked highest for flavor of the red juices, with the exception of Gewurztraminer, a pink juice when heated. Except for Villard noir, all of the red juices were ranked as good or better than Concord. White cultivars were closely ranked for color, with Vidal and Chardonnay being ranked lowest after storage. Heat treatments were generally ranked higher than nonheat treatments in color for the red and pink juices. Chemical analyses of the juices indicated that all cultivars were harvested within an acceptable pH range.
A SMALL SAMPLE BACK EXTRUSION TEST FOR MEASURING TEXTURE OF COOKED‐RICE
Authors: REYES V. G. , JINDAL V. K. 
Published: May 2007

ABSTRACTA small back extrusion test cell using about 12 g sample was used with an Instron Food Tester to measure the textural change of rice due to different degrees of cooking. The texture parameters determined with back extrusion test and the modified single‐kernel technique appeared to be closely related. However, experimental measurements of extrusion energy and the extrusion point were found to be more sensitive and reproducible than the hardness measurements based on the modified single‐kernel method. The extrusion point from the back extrusion test was shown to be the more sensitive index of cooked‐rice texture for the cultivar tested.
LEAD AND CADMIUM CONTENT IN FRESH AND CANNED ASPARAGUS1
Authors: ZURERA‐COSANO G. , MORENO‐ROJAS R. 
Published: May 2007

ABSTRACTLead and cadmium were determined in fresh and canned asparagus, at each step of the canning process, by atomic absorption spectrophotometry to evaluate the contribution of these vegetables to the daily intake of cadmium and lead in Spain. Lead content of the asparagus ranged from less than 0.074 mg/kg to 0.292 mg/kg, whereas cadmium content varied from 0.014 to 0.033 mg/kg. The concentration of lead and cadmium was compared statistically at different stages of the process. The asparagus tip/remainder ratio metal concentration was determined, and we observed the greater concentration of lead and cadmium in the tip with respect to the remainder of asparagus. The asparagus was not a significant source of lead or cadmium. By taking into account the mean level of lead and cadmium (0.165 mg/kg and 0.021 mg/kg, respectively), the daily intake of these metals would be 0.3 μg/day for lead and 0.04 μg/day for cadmium.
TEXTURAL PERCEPTIONS AND FOOD QUALITY1
Authors: SZCZESNIAK ALINA SURMACKA 
Published: May 2007

ABSTRACTConsideration of texture within the food quality assessment takes two forms: scoring for the absence of defects and, more positively, addressing the hedonic aspects of food acceptance. The latter approach followed the demonstration that texture affects consumer attitudes to and preference for specific foods, often being equal to (or even surpassing) flavor in importance.It must be recognized that texture is a multi‐parameter attribute. Definitions and connotations of specific textural characteristics are reviewed as well as their classification. It is suggested that, having once provided the building blocks for a generalized approach to texture investigations, workers in quality assessment of agricultural products should now capitalize on the significant advancements made by researchers focusing on texture as a subject.
SOUND PERCEPTION AND FOOD QUALITY1
Authors: VICKERS ZATA 
Published: May 2007

ABSTRACTHistorically, little work has been done on the sounds produced by biting or chewing foods. The earliest work was done by Drake during the 1960s and early 1970s. Drake described methods for producing sounds and methods for analyzing food sounds. He published detailed descriptions of sounds produced by crushing a variety of foods (Drake 1963). His studies are still the most thorough and extensive analysis of food sounds. Drake stopped his work before he had much of an opportunity to relate the different measured acoustical parameters to sensory attributes. He computed correlations between acoustical parameters and a few sensory attributes‐but, by and large, he did not attempt to give the acoustical parameters any sensory measuring or the sensory measures any auditory meaning.
ENHANCEMENT OF THE SHELF‐LIFE OF FLAVORED BUTTER OILS BY SYNTHETIC ANTIOXIDANTS
Authors: WADHWA B. K. , KAUR SURINDER , JAIN M. K. 
Published: May 2007

ABSTRACTThe shelf‐life of flavored butter oils was enhanced by adding permitted antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.02% level. Such samples competed well with conveitional ghee. Tertbuthydroquinone (TBHQ) (permitted antioxidant for vegetable fats) showed the greatest antioxidant potency and could be recommended even at a very low level (0.005%) for imparting a longer shelf‐life to flavored butter oils.
VISCOSITY REDUCTION AND PREVENTION OF BROWNING IN THE PREPARATION OF CLARIFIED BANANA JUICE1
Authors: KOFFI E. K. , SIMS C. A. , BATES R. P. 
Published: May 2007

ABSTRACTExperiments were conducted to determine the effects of commercial enzyme preparations on viscosity reduction and filterability of banana juice, and the effectiveness of various anti‐browning treatments on clarified juice. Two different combinations of pectinase, cellulase and hemicellulase were more effective in reducing viscosity and improving filterability of both green and ripe banana purees than a pectinase, galactomannanase or cellulase after incubation periods of 3, 6 and 9 h. An alpha‐amylase was not effective in reducing viscosity as compared to the control, even of green banana puree high in starch. Potassium metabisulfite (100 mg/L) was more effective in producing a light colored juice with stable color than two heating methods (heating whole, unpeeled bananas at 100°C for 11 min.; heating puree at 80°C for 1–2 min) and ascorbic acid (470 mg/L). Polyphenoloxidase was active in the clarified juices treated with ascorbic acid and the control, and both darkened over time. Sensory analysis indicated that all the juices had similar banana flavor intensity.