bluuebunny/crossref_metadata_2025_split huggingface dataset:
QUALITY CHARACTERISTICS OF FRESH SNAP BEANS IN DIFFERENT PRICE CATEGORIES
Authors: SHEWFELT R. L. , RESURRECCION A. V. A. , JORDAN J. L. , HURST W. C. 
Published: May 2007

ABSTRACTSnap beans were collected from nine lots at five wholesale warehouses over a 2 day period. The lots were separated into three groups based on wholesale price — high ($15.35/bu), intermediate ($13.35–$14.90/bu), and low ($13.00/bu). Lots were analyzed for quality by chemical, physical and sensory methods to determine those quality factors most closely associated with the price of fresh beans at the wholesale level. Textural properties differentiated between beans in low and intermediate price groups. Appearance factors were more important than texture in distinguishing between beans of the high and intermediate price groups.
INTRAMUSCULAR LIPIDS IN M. LONGISSIMUS DORSI FROM PORK, AS RELATED TO BREED AND SENSORY PROPERTIES
Authors: FJELKNER‐MODIG STINA , TORNBERG EVA 
Published: May 2007

ABSTRACTThe content, composition and distribution of intramuscular lipids in M. longissimus dorsi (LD) of pure bred Hampshire, Swedish Landrace and Swedish Yorkshire pigs were investigated.The highest content of intramuscular lipids was found in Hampshire (2.0%). Swedish Yorkshire had on an average 1.8% intramuscular lipids and Swedish Landrace 1.4%. About 35% of the fatty acids are saturated, 51–56% are monounsaturated and 8–12% are polyunsaturated. The content, as well as the fatty acid composition of the intramuscular lipids, were influenced by breed and sex and most probably also by genetic factors.The intramuscular lipids were mainly found in fat depots containing 20 to 150 fat cells. The fat depots were situated in the perimysium and, to some extent, in the endomysium. The fat cells had mostly an elliptical shape. The diameter of the fat cells varied between 15 and 180 μm but a diameter of 30–60 μm was most frequently noted. An increase in fat depot size was related to an increase in fat cell diameter.For the Swedish Landrace breed a relationship between the sensory properties of LD and the content and the distribution of intramuscular lipids was noted. The sensory properties of Yorkshire were related to the content, composition and distribution of intramuscular lipids, whereas no relationship was noted for the Hampshire breed.
APPLICATION OF MULTIVARIATE STATISTICS FOR THE QUALITY CLASSIFICATION OF SINGLE‐STRENGTH GRAPEFRUIT JUICE
Authors: PINO JORGE A. , TORRICELLA RAUL G. , ORSI FERENC , FIGUERAS LIANA 
Published: May 2007

ABSTRACTGrapefruit juice volatiles were collected and analyzed by gas‐liquid chromatography for 24 samples of commercial single‐strength grapefruit juice from different production days and storage conditions. With the help of multivariate statistics, attempts have been made to classify them according to the chromatographic data and sensory evaluation of the juice. The data was analyzed by canonical and cluster analysis. As a typical result, it was found that using three constituents, the samples could be classified into four different quality classes. From the point of view of sensory interpretation, the canonical analysis also proved to be an interesting approach. Of the three more significant constituents, nootkatone and an unknown constituent have positive contribution, while another unknown constituent give a reverse contribution.
ASCORBIC ACID AND RIBOFLAVIN CONTENT OF ASPARAGUS DURING MARKETING
Authors: HUDSON D. E. , LACHANCE P. A. 
Published: May 2007

ABSTRACTCalifornia‐grown asparagus purchased from wholesale markets and retail stores in the greater New York area 6 to 9 days after harvest, and California asparagus purchased at retail stores in the greater New York area then stored 3 days at 5.5 °C and 90–95% relative humidity to simulate consumer holding were analyzed for total ascorbic acid (AA), L‐ascorbic acid, dehydroascorbic acid (DHAA) and riboflavin content. Asparagus from wholesale markets, retail stores and storage averaged 15, 10, and 9mg AA/100g freshweight, respectively. The average was 77% less than reported in freshly harvested California asparagus. Samples of asparagus from wholesale markets contained significantly more AA than were found in retail or stored samples. Riboflavin content in asparagus from wholesale, retail and storage levels were .030, .029, and .033 mg/100g freshweight, respectively. These values were not statistically different, and were on the average 79% less than those reported for fresh California asparagus. DHAA ranged from 1.5 mg/100g freshweight in asparagus purchased from wholesale markets to 3.0 mg/100g freshweight in stored asparagus. Sixteen percent of the total AA in samples of wholesale, retail and stored asparagus was oxidized to DHAA. Thus it is questionable whether or not L‐ascorbic acid is a good indication of the total vitamin C in asparagus purchased at terminal markets.
EFFECTS OF AN AUTOLYZED YEAST ON PHYSICAL AND SENSORY PROPERTIES OF FRANKFURTERS
Authors: PARKS L. L. , CARPENTER J. A. , REAGAN J. O. 
Published: May 2007

ABSTRACTThree experiments were conducted to determine effects of autolyzed yeast on frankfurter firmness, flavor, and yields. Smokehouse yields of laboratory prepared frankfurters (Experiment #1) were not affected (P < 0.05) by addition of autolyzed yeast (1%). Commercially produced frankfurters containing 0%, 1.0%, or 1.5% yeast (Experiment #2) or 0%, 0.75% or 1.0% yeast (Experiment #3) were subjected to sensory and yield evaluations. Frankfurters from Experiment #2, with 1% autolyzed yeast were more firm (P < .10) than control frankfurters. Frankfurters from Experiment #3 with 0.75% and 1.0% autolyzed yeast were more firm (P < .01, P < .10) than controls. Vacuum packaged frankfurters containing yeast (Experiments #2 and #3), held 2, 4, or 6 weeks at 2–5°C, had less purge than their respective controls. Autolyzed yeast appeaers to enhance frankfurter flavor and firmness while reducing purge in vacuum packaged product.
SENSORY EVALUATION OF CANNED MEAT‐BASED FOODS SUPPLEMENTED WITH DRIED DISTILLERS GRAIN FLOUR
Authors: REDDY N. R. , COOLER F. W. , PIERSON M. D. 
Published: May 2007

ABSTRACTDried distillers grain (DDG) flour was evaluated as an ingredient in canned meat‐based foods — beef stew, chili no beans, and hot dog sauce. DDG can be supplemented up to 2.0% in beef stew, chili no beans, and hot dog sauce without significant changes in organoleptic characteristics such as appearance, flavor, mouthfeel, and overall acceptability. DDG may be used as a thickening agent along with modified starch in beef stew. In chili no beans and hot dog sauce, DDG can partially or completely replace texturized vegetable protein, soy or wheat flour.
SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR
Authors: REDDY N. R. , PIERSON M. D. , COOLER F. W. 
Published: May 2007

ABSTRACTThe use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG.
EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS
Authors: JEREMIAH L.E. 
Published: May 2007

ABSTRACTHam steaks, loin chops, bacon slices, shoulder roasts and sausage patties fabricated from three muscle quality groups were utilized to evaluate the effects of muscle quality on palatability and cooking properties. Irrespective of muscle quality (pale, soft, exudative (PSE) versus normal versus dark, firm, dry (DFD)) all pork cuts evaluated were well within the acceptable range in palatability. In addition, results indicated that inherent muscle quality differences were of little relevance to the eating quality of pork. However, meaningful differences in cooking losses were observed from loin chops and bacon slices.
APPLE JUICE QUALITY AS INFLUENCED BY ULTRAFILTRATION
Authors: DRAKE S.R. , NELSON J.W. 
Published: May 2007

ABSTRACTObjective quality of ultrafiltered (UF) apple juice compared favorably to apple juice filtered by conventional plate and frame filtration (PF). Agtron red and green values were higher for the UF juice, indicating a lighter colored product. Agtron green values were lower after 4 months of storage and compared well to juice from conventional methods over the remaining 8 months of storage. Green color of the UF juice remained steady at storage temperatures of either 1° or 21°C and was equal to the color values of the conventional juice stored at 1°, 21° or 32°. Clarity of the UF juice was excellent and remained stable over the entire storage period at either 1 or 21° with only a slight drop in clarity at 32°. UF juice was rated significantly lower in sensory flavor than PF juice. Sensory color of the UF juice was not rated as high as the PF juice at the start of the study, but as time in storage progressed sensory color improved. Initial panel reaction to UF apple juice was that the UF juice was too light in color and watery in flavor.
COMPARISON OF ALPHA‐ AND BETA‐CAROTENE CONTENT OF SUPERMARKET VERSUS ROADSIDE STAND PRODUCE
Authors: BUSHWAY R.J. , YANG A. , YAMANI A.M. 
Published: May 2007

ABSTRACTRoadside stand and supermarket vegetables and fruit were analyzed for their alpha‐ and beta‐carotene content. The produce was obtained from a major local supermarket chain and three roadside stands. Eleven vegetables and one fruit were sampled during a ten week period between July and September of 1985. Significant differences at the 0.05 level for beta‐carotene were observed between supermarket and roadside stand produce for Swiss chard, red tomatoes and green peppers with roadside stands having higher concentrations for all. Alpha‐carotene was shown to be non‐significant at the 0.05 level for all produce.
PHYSICAL EFFECTS OF SALT MIXTURES IN MAYONNAISE
Authors: LAHTINEN SEPPO 
Published: May 2007

ABSTRACTThe physical effects of the substitution of Morton Lite Salt or mineral salt (65% NaCl, 25% KCl and 10% MgSO47H20 by weight) for NcCl in mayonnaise were studied taking the different degrees of saltiness into consideration. The relative saltiness was determined to be 0.81.0.07 for Morton salt and 0.71.0.07 for mineral salt as against 1.0% w/w of NaCl. Salt addition, but neither salt concentration nor salt type, affected the flow parameters of mayonnaise. Salt type had little effect in an industrial type of condiment. Morton salt, with no other additives in the emulsion, impaired the stability of mayonnaise. Saltiness had little or no influence on the rheological properties through the concentration. However, it was significant for stability.
USE OF MECHANICAL TENDERIZATION TO INCREASE THE TENDERNESS OF BULLOCK BEEF1
Authors: SEIDEMAN S. C. , CROSS H. R. , CROUSE J. D. 
Published: May 2007

ABSTRACTThe biceps femoris (BF), semimembranosus (SM) and longissimus dorsi (LD) muscles from bullocks and steers were passed through a mechnical tenderizer zero (OX), once (1X), twice (2X) or three times (3X). All three muscles were evaluated for cooking loss, cooking time and textural properties on an Instron Universal Testing machine. In addition, LD muscle steaks were presented to a sensory panel for evaluation. The passing of the SM and LD muscles through a mechanical tenderizer one or two times decreased peak load and fail energy and increased peak elongation and fail load values. LD steaks from bullocks not passed through the mechanical tenderizer (OX) were least esy to fragment, had the most detectable connective tissue and had lowest overall tenderness ratings. Passing bullock beef once (1X) through a mechanical tenderizer improved palatability ratings to a level comparable to untenderized steer beef.
LONG‐TERM STORAGE OF ASEPTICALLY PROCESSED AND PACKAGED DAIRY FLUIDS1
Authors: RAKES P.A. , HAMID‐SAMIMI M.H. , SWARTZEL K.R. 
Published: May 2007

ABSTRACTAseptically processed and packaged dairy fluids were investigated for stability during long‐term storage. Model solutions of whey and sodium caseinates, and combinations of them with milk fat were used. Sedimentation in whey protein solutions was extensive. No significant sedimentation was observed in casein solutions even after 500 days of storage. Addition of milk fat retarded sedimentation in whey protein solutions initially. Very little fat separation was observed in whey‐fat solutions. Larger amounts of fat separation were observed in casein‐fat or casein‐whey‐fat solutions. Casein‐whey‐fat sediments were in the form of a gel. Sporadic gelation was observed in casein solutions. Sedimentation rates from cheese whey alone are similar to gelation rates for milk for similar thermal treatments. Reactivated enzymes may be responsible for both phenomena.
SENSORY ANALYSIS OF PEANUT‐BASED IMITATION CHEESE SPREAD
Authors: SANTOS B.L. , KOEHLER P.E. , RESURRECCION A.V.A. 
Published: May 2007

ABSTRACTThe purpose of this study was to develop an imitation cheese spread from peanut paste. Sensory scores for flavor, color, overall acceptability and purchase intention by laboratory and consumer‐type panels using magnitude estimation scaling were determined. Color measurements (L, a, b) were obtained using a Hunterlab Color Difference Meter. Results indicate that the preferred level of cheese flavor was 1%. No preference for color was indicated by the consumer panel, however, the laboratory panel liked the sample containing 0.6% Annato concentrate. Flavor preference scores correlated with acceptability and purchase intention for both panels. Contour maps prepared from response surface analysis data shows the samples with high levels of color were perceived as having a stronger flavor.
INSTRUMENT FOR GRADING VEAL CARCASSES1
Authors: BRACH E.J. , FAGAN W.E. , RAYMOND D.P. 
Published: May 2007

ABSTRACTOne of the main components of grading veal carcasses is color. A commercially altered, light‐weight and portable color meter is discussed. The color is numerically expressed in CIE (International Commission on Illumination) units, which are (x, y) chromaticity coordinates and illuminance Y. As the color meter is placed on the carcass, the light reflected from the meat is detected by three detectors. Each detector has a different filter red, green, and blue providing three separate spectral signals. From these signals a microprocessor calculates the chromaticity corrdinates and illuminance. The instrument is provided with an easy means of calibration. It is designed to be used for four hours of continuous operations, before the batteries need to be recharged.
INCIDENCE OF AFLATOXIGENIC ISOLATES OF ASPERGILLUS FLAVUS/PARASITICUS OBTAINED FROM GEORGIA CORN PROCESSING PLANTS
Authors: HARRISON MARK A. , SILAS J. CLAYTON , CARPENTER JOHN A. 
Published: May 2007

ABSTRACTTwo corn processing facilities within Georgia were evaluated in order to determine the incidence of Aspergillus flavus or A. parasiticus within the plant and in corn harvested and processed in 1984 and 1985. Conidia of A. flavus/parasiticus were found in all corn samples evaluated as well as in settled dust samples taken within these processing facilities. Isolates were obtained by using the differential/selective medium Aspergillus flavus/parasiticus agar. Upon subsequent culture only 55% of the selected isolates were confirmed as belonging to A. flavus/parasiticus group. Some of these isolates were randomly chosen and their ability to produce aflatoxins B1, B2, G1, or G2 evaluated. Thirty‐two percent of the A. flavus/parasiticus isolates cultured for aflatoxin production were found to be aflatoxigenic.
ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN1
Authors: MILLER MARKUS F. , DAVIS GORDON W. , WILLIAMS ALLEN C. , RAMSEY C. BOYD , GALYEAN RONALD D. 
Published: May 2007

ABSTRACTFour beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels.Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.
RESTRUCTURED BEEF AND TURKEY STEAKS
Authors: MARRIOTT N.G. , PHELPS S.K. , GRAHAM P.P. 
Published: May 2007

ABSTRACTRaw Materials from U.S. Choice beef chucks boned 24 h postmortem and frozen boneless turkey thighs stored approximately 120 h were flaked and incorporated in four restructured formulations with each containing 1.0% NaCl and 0.25% sodium tripolyphosphate (STP). Formulations included beef (B), beef plus 0.5% sugar (BS), 50% turkey (BT) and 50% beef and 50% turkey plus 0.5% sugar (BTS). At 0, 21 and 84 day, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Overall appearance and discoloration (measured visually and objectively) were affected more by storage time than by raw materials and flavor adjuncts. The effect of raw materials and sugar on the sensory attributes was minimal except that the formulations containing turkey had higher TBA values.
THE EFFECT OF CARCASS ELECTRICAL STIMULATION ON MEAT OBTAINED FROM BOS INDICUS AND BOS TAURUS CATTLE1
Authors: CROUSE J.D. , SEIDEMAN S.C. , CUNDIFF L.V. 
Published: May 2007

ABSTRACTSides of 30 carcasses obtained from steers of Hereford and Angus (HA), Braham (Br) or Sahiwal (Sh) crossbreds were electrically stimulated (ES) by high voltage or remained as controls (CN). Longissimus muscle at the 12th rib of carcasses from the Br and Sh crossbreds was darker (P < 0.05) in color and possessed greater (P < 0.05) degrees of dark coarse band formation than muscle from the HA crossbreds. Broiled steaks from carcasses of Br and Sh crossbreds were less tender than steaks from HA. Electrical stimulation markedly improved (P < 0.05) dark coarse band formation, color and tenderness of steaks within the Bos indicus breed groups. Improved tenderness was associated with better (P < 0.05) sensory panel scores for ease of fragmentation of the myofibrillar portion and less (P < 0.05) connective tissue.
MONITORING NONENZYMATIC BROWNING IN CAKES PREPARED WITH HIGH FRUCTOSE CORN SYRUP BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Authors: HARRIS C.H. , JOHNSON J.M. 
Published: May 2007

ABSTRACTThe purpose of this study was to utilize high performance liquid chromatography (HPLC) and colorimetric methodology to monitor specified products of nonenzymatic browning in cakes prepared with high fructose corn syrup.Cakes were prepared with different concentrations of high fructose corn syrup (HFCS) as a sucrose replacement. Cream of tartar, an acidulant, was used to alter the pH of the batter and reduce nonenzymatic browning. Total browning, hydroxymethylfurfural (HMF), and furosine (a reducing sugar derivative) were analyzed. Analysis of variance for cakes prepared with different concentrations of HFCS, with and without an acidulant, showed significant differences among the different treatments (P ≤ 0.05) for HMF, furosine, and total browning.
The Influence of Muscle Fiber Size on Tenderness in A‐Maturity Heifers1
Authors: SEIDEMAN S.C. , KOOHMARAIE M. , CROUSE J.D. 
Published: May 2007

ABSTRACTA total of 77 crossbred late‐maturing or intermediate‐maturing heifers were fed an 84% total digestible nutrient diet from 200 kg live‐weight to slaughter at 433 kg. Carcass data and histochemical samples were obtained at 24 h postmortem, and shear and sensory panel evaluation samples were obtained from the longissimus dorsi muscle afier 7 ahys of aging at 2 to 3°C. Average fiber size was correlated (P< 0.01) to sensory panel tenderness and shear force requirements. Cross‐sectional areas of white, intermediate and red fibers were also correlated (P< 0.01) to shear force requirements. Percentages of white, intermediate and red fibers were not consistently correlated to sensory tenderness or shear force. Evidently, the number of myofibrils per unit of mass was associated with meat tenderness. Research needs to be done to determine iffiber size has a causal relationship with tenderness or is a correlated response to other factors that dictate tenderness.
APPLE QUALITY INFLUENCED BY TRIAZOLE GROWTH RETARDANTS
Authors: CURRY E.A. 
Published: May 2007

ABSTRACT Four‐year‐old ‘Ace Delicious’ apple trees on seedling rootstock were treated by soil injection with the vegetative growth inhibitors paclobutrazol or triapenthenol (RSW0411) at the same rate in March 1984. Fruit from trees treated with paclobutrazol were firmer, and had higher soluble solids and lower acidity than both controls and fruit from RSW0411 treated trees. Values for fruit firmness, soluble solids and acidity from RSW0411 treated trees were between those of paclobutrazol and controls. Both compounds reduced fruit length and increased fruit diameter. However, length/diameter ratio was reduced 9% for paclobutrazol but only 5% for RSW0411. Neither compound reduced nor increased fruit disorders out of regular storage after 5 months at 0°C.
FLAVOR ADJUNCTS FOR RESTRUCTURED PORK
Authors: MARRIOTT N.G. , SHOOK B.T. , GRAHAM P.P. , BOLING J.W. 
Published: May 2007

ABSTRACTBoneless prerigor pork shoulders were processed to restructured pork chops and formulated with 1% NaCl and .25% sodium tripolyphosphate (STP). Formulations included (1) 100% pork (C), (2) 95% pork ‐ 5% rehydrated dried apples (A), (3) 95% pork ‐ 5 % mushroom slurry (M), and (4) 99.98% pork ‐.02% liquid smoke extract (S). All samples were stored at ‐20°C until evaluation at 0, 14 and 42 days after packaging. Although the C chops received higher initial color scores, color of the A samples remained more stable during storage. The Hunter ‘a’ values followed a similar trend. Flavor enhancers and storage times that were evaluated had a minimal effect on product cohesiveness and tenderness. Rehydrated dried apples and the mushroom slurry appeared to be potential flavor enhancers; whereas, liquid smoke appeared to be a flavor protector by retarding oxidative rancidity development after frozen storage for 42 days.
RELATIVE SUITABILITY OF VARIOUS METHODS FOR DETERMINING FREE FATTY ACID (FFA) LEVELS IN FOODS
Authors: ARYA S.S. , MURTHY M.C. NARASIMHA , THAKUR B.R. 
Published: May 2007

ABSTRACTThe relative suitability of analytical methods based on thin‐layer chromatographic (TLC), titrimetric and colorimetric determination of free fatty acid (FFA) in foods and oils was determined. For quantitative measurements TLC method was found to be least suitable. For colored vegetable oils and lipids extracted from curried products, colorimetric and titrimetric method based on end‐point detection by pH measurements are more precise and reproducible than conventional titrimetric procedure based on phenolpthalein indicator.