bluuebunny/crossref_metadata_2025_split huggingface dataset:
Competitive Growth of Microorganisms and Fluorescence Development on inoculated Chicken
Authors: KRAFT ALLEN A. , AYRES JOHN C. 
Published: August 2006

SUMMARYStudies were conducted to determine the effects of competitive growth of microorganisms and development of fluorescence on inoculated poultry during refrigerated storage. Pseudomonas fluorescens rapidly outgrew Staphylococcus aureus in broth at 15°C when the initial concentration of staphylococci was about ten times as great as that of the Pseudo‐monas. On stored chicken previously chilled in water containing various levels of pseudo‐monads, S. aureus, Echerichia coli, and Streptococcus faecalis, growth of the fluorescing pseudomonads greatly surpassed that of the other organisms. Fluorescing bacteria attained large populations on chicken even when S. aureus initially outnumbered the fluorescing spoilage organisms by 100:1. Little change occurred in the populations of S. aureus recovered from inoculated poultry during storage for one week at 5°C.
Sensory Analysis of Odor Qualities in Terms of the Stereochemical Theory
Authors: AMOORE JOHN E. , VENSTROM DELPHA 
Published: August 2006

SUMMARYIn correlating chemical constitution with odor character, the matching‐standards method of Schutz was modified for use with the seven primary odors of the stereochemical theory. Information is given regarding suitable standard chemicals, threshold concentrations, and matching odor intensities. This method of odor analysis provides, for any unknown odor, a set of seven numerical values representing the similiarities between that odor and each of the seven standards. Odor analyses are reported for the seven standards themselves, for mixtures of two or three standards, and for 21 compounds closely related in odor to one or another of the standards. The analyses by the panel agreed well with literature descriptions of the odors. The method was further applied to analyzing a series of 18 compounds with complex odors involving two or more primes, compounds with odors disputed in the literature, and compounds with no description at all. Examples are mentioned of the similar odors of isosteric compounds, and the divergent odors of isomers. The experimental findings are generally in keeping with the stereochemical theory.
Effect of Viscosity on the Detection of Relative Sweetness Intensity of Sucrose Solutions
Authors: STONE HERBERT , OLIVER SHIRLEY 
Published: August 2006

SUMMARYData are presented to demonstrate the relationship between the subjective mouthfeel of selected gums, cornstarch, gum tragacanth, carboxymethyl cellulose and methyl cellulose, and their rheological properties as measured by a viscosimeter. The mouthfeel of the gum solutions was evaluated subjectively on a 7‐point intensity scale of degree of sliminess. The viscous solutions containing sucrose were ranked more sweet by most of the panel; however, rankings between pairs of viscous and non‐viscous solutions were not significantly different. Sucrose detection thresholds for the panel also changed as a function of viscosity. Sensitivity for sucrose was highest in water, lowest in the presence of carboxymethyl cellulose, and intermediate with cornstarch. The results of these tests and their application to foods is discussed.
Effect of Storage and Cooking on Qualities of Loin and Top‐Wound Steaks
Authors: LAW HELEN M. , YANG S. P. , MULLINS AUTTIS M. , FIELDER MARY M. 
Published: August 2006

SUMMARY— Boneless, trimmed steaks (U. S. Good) from the longissimns dorsi muscle (loin) and semimembranosus muscle (top‐round) and conventionally cut loin steaks were removed 8 days post‐mortem, quick‐frozen and stored at −18°C to −23°C for three storage periods, 0, 6, and 9 months. Steaks were sampled at each storage period and cooked to an internal temperature of 70°C in a microwave oven and electric range. Quality was evaluated by chemical tests, sensory evaluations and cooking loss data.Storage up to 6 months had little effect on loin steaks with the exception of TBA values, but significant changes occurred between 6 and 9 months. Loin steaks had increased cooking losses and decreased juiciness scores, percent moisture, and juice content. TBA values increased with each storage period. Top‐round steaks at the 9‐month period showed a decrease in collagen content and juiciness and flavor scores, and an increase in TBA values. Storage up to 9 months did not influence tenderness in either muscle.Conventionally broiled loin steaks had higher palatability scores, cooking losses, percent moisture, percent total proteins, and lower percent total lipids than did microwave cooked loin steaks. Electronically cooked top‐round steaks had higher total cooking losses and percent total proteins and lower collagen values than did conventionally roasted top‐round steaks.The qualities of boneless loin steaks did not differ significantly from those of conventionally cut loin steaks when compared at each storage period.
Lipids of Raw and Cooked Ground Beef and Pork
Authors: CAMPBELL ADA MARIE , TURKKI PIRKKO R. 
Published: August 2006

SUMMARY—Lipids extracted from raw and cooked ground beef and pork and from the drip were fractionated into phospholipids and neutral lipids. The fatty acid composition of the total extracted lipid and of the lipid fractions was determined. Phospholipid concentration was higher in cooked than in raw meat, whether expressed as percent of fat or as percent of meat. Fatty acid patterns of the lipids were similar in raw and cooked meat except that the concentration of linoleate in the phospholipid fatty acids was higher in cooked pork than in raw pork.
Water‐Soluble Pentosans in Flours Varying Widely in Bread‐Making Potential
Authors: TAO RITA PI‐CHI , POMERANZ Y. 
Published: August 2006

SUMMARY—Water‐soluble pentosans were extracted from flours milled from hard red winter, hard red spring, soft red winter, durum, and club wheats.Pentosan preparations from the durum flour differed from preparations from the other flours in carbohydrate composition, electrophoretic mobility of associated proteins, and infrared spectra. The amino acids in proteins associated with the pentosans resembled amino acids in salt‐soluble proteins. Amino acid composition in pentosan preparations from durum and hard red spring flours differed from amino acid composition in pentosan preparations in other flours.The pentosans from hard red winter, hard red spring, soft red winter, and club‐but not durum‐increased water absorption. The pentosans decreased dough development time and dough stability, measured by a micro‐Farinograph technique, but had little effect on Alveograms.Durum pentosans lowered Amylograph peak viscosity; pentosans from other flours increased or had no effect on peak viscosity.Adding pentosans increased oxidation requirements. Loaf volumes were increased by adding pentosans from hard red winter or club flours, and were decreased by adding pentosans from soft red winter and durum flours.
Lysolecithinase in Fish Muscle
Authors: COHEN H. , HAMOSH M. , ATIA R. , SHAPIRO B. 
Published: August 2006

SUMMARY—The preparation of a phospholipase from fish muscle is described. It splits added lysolecithin and contains practically no endogenous substrates. Active preparations were obtained from fresh Saurida undosquamus and some commercial cod preparations. Similar preparations from several other species were inactive. Activity is lost after frozen storage for several months.The preparation does not split lecithin. However, in the presence of lysolecithin, lecithin is also hydrolyzed. This effect of lysolecithin is due to entrapped snake venom, used for its preparation. However, snake venom itself does not split lecithin under the conditions used and becomes active by the presence of fish muscle lysolecithinase preparations.
Hydrolytic Enzymes in Bovine Skeletal Muscle. II. Proteolytic Activity of the Water‐Soluble Proteins Separated by Starch Gel Electrophoresis.
Authors: RANDALL C. J. , MacRAE H. F. 
Published: August 2006

SUMMARY—Proteolytic activity of the water‐soluble proteins of bovine skeletal muscle separated in starch gels, was examined by the use of various synthetic and natural substrates, and by the use of inhibitors. A total of 10 electrophoretically‐separated bands hydrolyzed acetylphenylalanine‐β‐napthyl ester. Seven of the separated protein bands hydrolyzed four different substrates indicating the presence of more than one type of enzyme in each of the bands. Based on substrate hydrolysis, effects of inhibitors and heat stability, proteolytic activities resembling that of cathepsin 8, cathepsin C and leucine aminopeptidase were presumed to be present.
Penetration and Distribution of Calcium Ions in Thermal‐Processed Apple Slices
Authors: COLLINS JIMMIE L. , WILEY ROBERT C. 
Published: August 2006

SUMMARY—Stayman apple slices were treated in a solution containing calcium chloride (CaCl2 and radioactive calcium (Ca45 Cl2 to determine movement of the Ca ion into the tissue. Autoradiograms were developed from specimens prepared from Ca45‐treated slices. From the resultant photographic prints, penetration and distribution of Ca ions in apple tissue under different treatments were ascertained. Dipping or submerging the slices in Ca solution allowed only the surface to receive Ca. Processing slices in a Ca salt medium produces similar results. Use of a vacuum‐pressure technique while the slices were submerged in the Ca solution provided a more satisfactory method for impregnating the tissue. Slices treated by this method showed essentially an even distribution of Ca ions in the tissue.Radioactive Ca ions may be used to determine the efficiency of canning where plant tissue; are treated with Ca selts.
Isolation of Piperitenone and 6‐Methyl‐5‐Hepten‐2‐One from Orange Oil
Authors: MOSHONAS M. G. 
Published: August 2006

SUMMARY—During the investigation of the oxygenated compounds of cold‐pressed Valencia orange oil, two ketones, piperitenone and 6‐methyl‐5‐hepten‐2.one were isolated from this source for the first time.
Derivatives of Sorbic Acid as Food Preservatives
Authors: TROLLER JOHN A. , OLSEN ROBERT A. 
Published: August 2006

SUMMARY—A number of sorbic acid derivatives were tested for their ability to limit the growth of food molds, Two derivatives, sorbohydroxamic acid and sorbic aldehyde, were found to be more effective than the parent acid, The undesirable odor and flavor of sorbic aldehyde ruled this compound out as a potential food preservative; however, sorbohydroxamic acid was selected for further testing since it was highly effective, free of undesirable flavor and odor notes, and active over a relatively broad pH range. The effectiveness in vitro of sorbohydroxamic acid was confirmed in food systems. The toxicological aspects of this compound are discussed briefly.
Causes of Can Swelling and Blackening of Canned Baby Clams. II. Bacterial Action Involved in Can Swelling and Blackening of Baby Clams
Authors: TANIKAWA EIICHI , MOTOHIRO TERUSHIGE , AKIBA MINORU 
Published: August 2006

SUMMARY—Six strains of bacteria (three involved in blackening, two in swelling, and one in both blackening and swelling) were isolated from blackened meat of baby clams in swelled cans. Of these bacteria, certain species which may be related to the blackening may decompose hemocyanin to liberate copper. The bacteria involved in blackening form hydrogen sulfide by decomposing sulfur‐containing amino acids such as cysteine. The hydrogen sulfide produced reacts with copper and iron to make sulfides, and blackening occurs. Spoiled clams seldom contained only one species of causative bacteria. Both meat blackening and can swelling may possibly occur in the same pack of canned baby clams.
Lipid Composition of Normal and Pale, Soft, Exudative Porcine Muscle
Authors: SINK J. D. , BRAY R. W. , HOEKSTRA W. G. , BRISKEY E. J. 
Published: August 2006

SUMMARY—Studies were conducted on the lipid composition of 10 normal and 10 pale, soft exudative (PSE) longissimus dorsi muscles of porcine animals. No significant differences, between normal and PSE muscles, were noted in total lipid or fatty acid composition. Likewise, neither lipid content or composition appeared to be related to the post‐mortem extract‐ability of myofibrillar and sarcoplasmic proteins.
Biochemical Properties of Pork Muscle in Relation to Curing. Part II
Authors: TAYLOR A. McM. , WALTERS C. L. 
Published: August 2006

SUMMARY—The stimulation in the presence of methylene blue of the enzymic production of nitric oxide from added nitrite by pork muscle minces under anaerobic conditions and the partial suppression by nitrite of the aerobic respiration of the minces suggested that the respiratory system is involved in nitrite reduction. Using mitochondrial preparations from pork skeletal muscle, it was shown that under anaerobic conditions the mitochondria can utilize nitrite with formation of nitric oxide. Ferrocytochrome c has been located as the immediate substrate involved, the mediating enzyme being cytochrome oxidase, suggesting that under anaerobic conditions nitrite can replace oxygen as the terminal point of the respiratory chain.In the absence of a reducing agent nitrite oxidizes myoglobin in vitro to the met‐form. The reduction of metmyoglobin by pork muscle minces was erratic and reduction by mitochondria has not been observed. Mitochondria can, however, readily reduce nitric oxide metmyoglobin and this observation suggests a possible mechanism for the formation of nitric oxide myoglobin during curing.Observations on mature curing brines from Wiltshire bacon factories indicated that, although active in utilization of nitrite and nitrate, they do not produce nitric oxide. The tissue enzymes, therefore, appear to be the sole agents for producing nitric oxide and thus cured meat color.
Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle
Authors: CASSENS R. G. , NEWBOLD R. P. 
Published: August 2006

SUMMARY—Changes in length and ‘extension’ during the onset of rigor mortis in cyclically loaded strips of ox sternomandibularis muscle were found to be markedly different at 1 °C from those at temperatures over the range 537°C. The delay phase of rigor mortis was longer with lower temperature within the range 1.537°C, but was shorter with lower temperature within the range 1.15°C. The onset phase was longer with lower temperature within the range 5–37°, but was shorter at 1° than at 5°C.The change in extension was completed sooner at l° than at 5° or 15°C. At 37°C, by the time the change in extension was complete, acid‐labile phosphorus had fallen to a low level, and the ultimate pH was closely approached or reached; but at 1°C, an appreciable amount of acid‐labile phosphorus still remained, and the pH was considerably above the ultimate value. The shortening at 1 °C was compared to thaw contracture.
Influence of Porcine Muscle Structure on Its Lipid Accumulation During Growth
Authors: KAUFFMAN R. G. , SAFANIE A. H. 
Published: August 2006

SUMMARY—To determine the influence of fascicular organization and disposition of muscle stroma on the deposition of interfascicular' lipids, six muscles representing two contrasting structural types were selected from each of five littermate pigs exsanguinated at different stages of growth. Looseness of fascicular organization, as determined subjectively by microscopic examination, generally paralleled the quantity of interfascicular lipid as determined by chemical analysis.In addition, the tendency for percentage of this lipid to increase with growth and maturity was generally more evident in the loosely organized muscles of the trunk and proximal segments of the forelimb than in the tightly bound, consolidated, fusiform muscles nearer the extremities.
Induction of Callose Formation by Bruising and Aging of Red Tart Cherries
Authors: DEKAZOS ELIAS D. , WORLEY J. F. 
Published: August 2006

SUMMARY—Callose formation in bruised red tart cherries was demonstrated by means of the aniline blue fluorescence method. Callose, as judged by the yellow fluorescence, varied in intensity and in the type of deposition. The fluorescence appeared as numerous small dots, presumably pit callose, covering the entire cell‐wall surface, as irregular patches adjacent to the cell wall of the parenchyma cells, or in the form of secondary cell walls of different thicknesses. This callose. formation is discussed in relation to the phenomenon known as firming which occurs when cherries are bruised and aged.
Problems in Measuring Leucoanthocyanin Content of Pears
Authors: SMATHERS RENATA URY , CHARLEY HELEN 
Published: August 2006

SUMMARY—Four solvents, 95% ethanol, methanol, and both ethanolic and aqueous acetone, were used to extract leucoanthocyanin from Bartlett pears. Ethanol extracted approximately one‐fourth, methanol one‐third, and acetone somewhat less than two‐thirds, based on the amount in the corresponding slurry. Conversion of leucoanthocyanin to anthocyanidin was influenced by the dispersing medium, the normality of the butanol in which the conversion was effected, and the source of the leucoanthocyanin (pear mart, slurry, or synthetic leucocyanidin). When ethanolic acetone was the dispersing medium, yields of anthocyanidin were greatest.Developer acidified to a normality of 0.025 compared to 0.6 reduced phlobaphene formation and gave higher yields of anthocyanidin except in the case of pear mart previously extracted with 70% ethanol and then dispersed in acetone. When conversion was effected at a normality of 0.025, yield of anthocyanidin from the mart of pear in acetone was somewhat less than half that obtained when ethanol was the dispersing' medium, that from the slurry was 25% greater, and the yield from synthetic leucocyanidin was almost twice as great.
Biochemical Factors Affecting Beef Tenderness
Authors: WEBB N. B. , KAHLENBERG O. J. , NAUMANN H. D. , HEDRICK H. B. 
Published: August 2006

SUMMARY—The tenderness of beef was improved by aging. Tenderness decreased with increasing maturity for the cattle evaluated in this investigation. During the early stages of aging, samples were more tender from control animals than from ante‐mortem‐stressed cattle, but this difference was eliminated by the end of the aging periods. Water‐holding capacity and juiciness scores were increased by ante‐mortem stress treatments. WHC and juiciness scores decreased during aging. Tenderness scores were correlated significantly with WHC values and juiciness scores at the termination of the low‐temperature aging period. Transfer of moisture and mineral ions during aging appeared to be associated with the changes involved in the development and resolution of rigor mortis and improved tenderization of the meat. AS tenderness improved during aging, extractable sodium, magnesium, and calcium were released from the muscle proteins, while potassium, phosphate, and nitrogen were retained. These components changed radically during the early stages of aging, with movement and transfer more uniform during the latter stages.Magnesium was the only mineral component present in the exudate of the water‐holding‐capacity determination that appeared to be related to tenderness. A relationship existed between physiological cell maturity and the ability of the meat to transfer and bind cellular magnesium. Tenderness decreased as the quantity of magnesium decreased in the exudate from the water‐holding‐capacity determination.The pH of meat was increased by broiling, while the pH of the exudate decreased when meat samples were cooked in the water‐holding‐capacity tubes.
Temperature Dependence of pH Changes in Ox Muscle Post‐Mortem
Authors: CASSENS R. G. , NEWBOLD R. P. 
Published: August 2006

SUMMARY—pH changes were followed in ox sternomandibularis muscles placed soon after slaughter at temperatures ranging from 1 to 37°C. Over the range 5 to 37°C, the rate at which the pH fell diminished with decrease in temperature, but for the first few hours post‐mortem it was faster at 1 than at 5°C. The ultimate pH attained at 1 or 5°C was significantly higher than that attained at 15, 25, or 37°c.
Changes in Lipid Composition of Chicken Muscle During Frozen Storage
Authors: DAVIDKOVA E. , KHAN A. W. 
Published: August 2006

SUMMARY—Fresh chicken muscle contained about 1.1% lipids, of which more than half was made up of phospholipids. Lipids from fresh muscle also contained about 30% triglycerides and small amounts of cholesterol, cholesterol esters, and free fatty acids. During storage at — 10°C, the phospholipid content of the muscle decreased and the free fatty acid and triglyceride contents increased. The decrease in phospholipid content resulted from loss of lecithins and cephalins. The sphingo‐myelin content remained the same, and the lysolecithin content increased. The results suggest that lipolysis occurred during frozen storage, and that lipid hydrolysis and protein denaturation may be interdependent phenomena.
Concentration of Inosine 5′‐Monophosphate in Meat
Authors: DANNERT R. D. , PEARSON A. M. 
Published: August 2006

SUMMARYConcentrations of inosine 5′‐monophosphate (IMP) were not significantly different in the longissimus dorsi, biceps femoris, and semimembranosus muscles of six pork carcasses sampled 48 hr post‐mortem. On aging beef for 28 days at 0.1–1.5°C (33–35°F) the peak concentration of IMP (5.4 μM/g) occurred at 12.hr post‐mortem. Other values through the 4th day of post‐mortem aging were approximately the same. Following the 4th day, a gradual but steady decline in IMP content was observed until a value of only 0.75 μM/g or less than 15% of the peak IMP concentration remained after 28 days storage. A wide range of IMP concentration was observed between muscles obtained from different species, with beef sampled at 0 hr containing the highest amounts (4.71 μM/g) and pork heart muscle sampled at 0 hr containing the least (0.13 μM/g).
Radiation‐Induced Off‐Flavor Development in Whole‐Egg Magma
Authors: LABUZA THEODORE P. , GOLDBLITH SAMUEL A. , CHANDLER EDWARD L. 
Published: August 2006

SUMMARYWhole‐egg magma was irradiated, and the off‐flavor threshold intensity was determined in triangular tests by expert taste panels. The dilution technique was employed to show the degree of off‐flavor production in the dose range of 50,000–400,000 rads at 32°F. The intensity of off‐flavor increased at a nonlinear rate. Nitrogen was bled into egg magma being blended for 5, 10, and 20 set prior to irradiation. The threshold doses were determined and compared with whole‐egg magma blended for equal times without gas being added. The off‐flavor threshold doses with nitrogen added were 47,080, 71,930, and 60,050 rads for 5, 10, and 20 set, respectively. With normal blending the threshold doses were 38,570, 31,170, and 43, l 10 rads. A dose response curve was obtained similar to that reported earlier at 80°F. The implication of this work in irradiated food evaluation and treatment is discussed.
The Sterols of Seafood
Authors: KRITCHEVSKY DAVID , TEPPER SHIRLEY A. , DITULLO NICHOLAS W. , HOLMES WILLIAM L. 
Published: August 2006

SUMMARYThe sterol composition of several varieties of seafood was assayed by gas‐liquid chromatography. Cholesterol is the major sterol (over 90%) in haddock, pollock, salmon, shrimp, and lobster. The predominant sterols in oyster are cholesterol (41%) and 24.methylenecholesterol (26%), and in crab the major sterols are cholesterol (57%) and brassicasterol (37%). Scallop and clam contain a large number of sterols, the predominant one being cholesterol (26 and 37%, respectively). The sterols other than cholesterol give different chromogens in the calorimetric analysis for sterols, which may account in part for the variability in the “cholesterol” values found in the literature.