bluuebunny/crossref_metadata_2025_split huggingface dataset:
EVALUATION OF A RIBOFLAVIN‐METHIONINE MIXTURE TO IMPROVE THE QUALITY OF AQUACULTURED CATFISH FILETS DURING THE CHILLING PROCESS
Authors: FERNANDES C.F. , FLICK G.J. , LIBEY G.S. 
Published: May 2007

ABSTRACTAn optimized riboflavin‐methionine (RM) mixture with Escherichia coli (target organism) was evaluated for improving the quality of catfish filets during the chilling process. The RM mixture (pH 7.2) containing riboflavin (10μM), methionine (20 mM) and EDTA (1 mM) was photoactivated. E. coli cells grew in a medium containing l‐methionine when exposed to fluorescent light and grew in a RM mixture in the dark. However, the activated RM mixture injured and killed E. coli cells. As the concentration of riboflavin increased, the number of survivors decreased. The concentration of methionine did not significantly decrease the survival rate of E. coli. As pH increased, the number of killed and injured E. coli cells increased. The RM mixture injured and/or killed a low load of E. coli cells faster than a high load. Methionine solution or RM mixture added to the suspension in phosphate buffer (15 mM, pH 7.2) and photoactivated at 0 and 24C for 8h to simulate the chilling water significantly reduced the total coliform counts but not the standard plate counts. However, when the catfish filets were suspended in a RM mixture at 0 and 24C for 2h to simulate the chilling process, there was no reduction in standard plate or total coliform counts.
DETERMINING FAT CONTENT IN GROUND BEEF VIA COLOR IMAGE PROCESSING
Authors: GWARTNEY B.L. , GAO X. , TAN J. , GERRARD D.E. 
Published: May 2007

ABSTRACTTwo lots of beef trim were formulated into nine meat blocks which ranged from 9 to 32% fat. Ground samples (n=2) were randomly taken from each meat block, images were captured in the hue, saturation and intensity (HSI) format and fat content were determined. Patties from each block were manufactured and randomly selected (n=3) for image capture and fat content determination. The HSI statistical function characteristics for the color distribution curves were evaluated. Fat content was correlated to many of the image characteristics (p < 0.05). Image variables accounted from 81 to 87% of the variation in actual fat content, depending on which form was analyzed, and residual standard deviations ranged from 2.75 to 3.62%. These data show that image processing may be a useful technology for monitoring ground beef composition with fat levels up to 32%.
PROPERTIES OF WILD RICE/PORK SAUSAGE BLENDS
Authors: RIVERA J.A. , ADDIS P.B. , EPLEY R.J. , ASAMARAI A.M. , BREIDENSTEIN B.B. 
Published: May 2007

ABSTRACTWild rice was cooked to two targeted levels of hydration (1:2, 1:4), each added at 0 (control), 15 and 30% to low‐, intermediate‐, and high‐fat pork trimmings (20, 35 and 50% fat). Percentages of fat and protein decreased and carbohydrate and moisture increased, as level of hydrated wild rice increased. Thiobarbituric acid reactive substances (TBARS) were significantly lower during frozen (0, 3, 6 months) storage (p<0.01) in wild rice treatments. Sensory scores for rancidity, toughness and cohesiveness were lower if wild rice was added. Phytate was confirmed as one of the key antioxidants in wild rice.
SPECTROPHOTOMETRY OF BEEF MUSCLE AND ADIPOSE TISSUE DURING HEATING AND COOLING
Authors: SWATLAND H.J. 
Published: May 2007

ABSTRACTThe effect of heating and cooling on the reflectance of beef was measured by fiber‐optics. Triplicate samples of sternomandibularis and deep pectoral adipose tissue were heated from 20 to 80C, then cooled to 20C, over a 3 h period. Reflectance spectra were measured at every 5C. During heating, muscle reflectance from 400 to 700 nm increased to 70C, then decreased from 70 to 80C. During cooling, reflectance at most wavelengths decreased from 80 to 20C. However, in the Soret absorbance band at 440 nm, there was little change in reflectance during cooling from 80 to 20C. Thus, the 440/700 nm ratio of reflectance increased as muscles were heated, but changed little during cooling. During heating, adipose tissue reflectance from 400 to 700 nm decreased, then showed a further small decrease during cooling, so that optical changes were irreversible.
PESTICIDE RESIDUES IN BEEF TISSUES FROM CATTLE FED FRUITS, VEGETABLES AND THEIR BYPRODUCTS
Authors: SCHNELL T.D. , SOFOS J.N. , MORGAN J.B. , AARONSON M.J. , TATUM J.D. , SMITH G.C. 
Published: May 2007

ABSTRACT Muscle, adipose, liver and kidney tissue samples were collected from cattle fed potato processing residue (n=20), apple pomace (n=20), pear pomace (n=10), cannery corn waste (n=20), cotton gin trash (n=20), tomato pomace plus almond hulls (n=16), dried grape solids (n=10) or dried citrus pulp (n=6) as well as from control cattle which were not fed fruits, vegetables or their byproducts (n=21). All adipose tissue samples (n=143), representative samples of the above feeds (n=24) and representative samples of muscle (n=35), liver (n=35) and kidney (n=35) tissues were assayed for acephate, benomyl, captafol, cypermethrin, folpet, azinphos‐methyl, captan, chlorothalonil, ethyl parathion, and permethrin. In 2,720 tests for the aforementioned oncogenic pesticides, eight tests were positive, but no residue amount that would be considered violative was detected. The only pesticide detected was benomyl and it was detected at nonviolative levels in the adipose tissue of cattle that had been fed either apple pomace or pear pomace.
SENSORY, CHEMICAL, AND PHYSICAL EVALUATION OF REDUCED‐FAT GROUND BEEF PATTIES WITH “NATURAL” FLAVORINGS1
Authors: CARMACK C.F. , KASTNER C.L. , HUNT M.C. , KROPF D.H. , ZEPEDA C.M. GARCIA , SCHWENKE J.R. 
Published: May 2007

ABSTRACT Reduced (7%)‐ and regular (25%)‐fat ground beef were formulated from domestic A‐ or E‐maturity or imported knuckles. Dried Cream Extract (DCE), Hydrolyzed Vegetable Protein (HPV), Natural Prime Beef Bases #224545 and #224546, or no flavoring (C7) were added to reduced‐fat formulations for flavor enhancement. Immediately after cooking, A‐ and E‐maturity 25% fat controls (C25) exhibited higher (P<0.05) beef flavor intensity and lower (P<0.05) offflavor scores than C25 of imported lean. Compared to C7, patties of imported lean with 224545, 224546, and HVP had greater (P<0.05) beef flavor intensities (P<0.05) at O min holding time. Cooking losses were lower (P<0.05) for E‐maturity beef bases containing patties than for HVP counterparts. Reduced‐fat patties from A‐ or E‐ maturity lean sources were more desirable than those from imported source, when beef flavor intensity, juiciness and off flavor notes were evaluated.
CHANGES IN NITROGEN FRACTIONS AND FREE AMINO ACIDS DURING RIPENING OF SPANISH DRIED BEEF “CECINA”
Authors: GARCÍA I. , DÍEZ V. , ZUMALACÁRREGUI J.M. 
Published: May 2007

ABSTRACTThe changes in nitrogen fractions (total nonprotein nitrogen ‐NPN‐, amino acid nitrogen, peptide nitrogen and volatile basic nitrogen) and free amino acids during the ripening of “cecina” (a Spanish dried beef product) were tracked. The amount of total NPN, amino acid nitrogen and volatile basic nitrogen increased during processing, while peptide nitrogen decreased in the last stage. An increase was observed in all amino acids except taurine. In the final product, the most abundant free amino acids were leucine‐isoleucine mixture, lysine and proline‐methionine mixture. Taking into account the concentrations of the most abundant amino acids detected in cecina and the taste thresholds described for L‐amino acids in water, it appears that several amino acids i.e. lysine, alanine, valine and glutamic acid, could contribute to the flavor of this meat product.
UTILIZATION OF DESINEWED BEEF CONNECTIVE TISSUE GEL IN REDUCED‐FAT BOLOGNA1
Authors: OSBURN W.N. , MANDIGO R.W. , CALKINS C.R. 
Published: May 2007

ABSTRACT This study determined temperature (50, 60, 70 and 80 C) and time (0.5, 1.0, 1.5 and 2.0 h) parameters that improved the water binding ability of desinewed beef connective tissue (BCT); the functionality of added water (AW, 100–600%, wt/wt) BCT gels; and attributes of bologna containing 10–30% addition of 100–400% AW BCT gels. Heating (70C) BCT for 0.5 h increased its water binding ability, allowing development of BCT gels (100–600% AW). Addition of water increased (P<0.05) BCT gel moisture content, while decreasing fat, protein, melting points, collagen content, and hardness. Incorporation of BCT gels in reduced‐fat bologna decreased (P<0.05) product hardness and increased juiciness, indicating the potential of BCT gels as water‐binders and texture‐modifying agents in reduced‐fat comminuted meat products.
ASSESSING PHYSICAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS DURING CONVECTIVE HEATING
Authors: TSAI S.‐J. , UNKLESBAY N. , CLARKE A.D. , UNKLESBAY K. 
Published: May 2007

ABSTRACT Restructured beef roasts are useful alternatives for foodservice or home meal replacement and it is important that uniformity of preparation and quality can be achieved for key markets. Two sizes of restructured beef roasts were heated to various internal temperatures (35–65C) to determine effects on selected physical properties of a

w

pH, water‐holding capacity (WHC), water absorption (WAC) and moisture content. The a

w

was least affected (0.985–0.987), but all other properties were affected by endpoint temperature, slice position (section) and sample depth (location). Moisture content was greatly affected with outer layers having lower values. The pH increased 0.06 to 0.21 units depending on temperature and location. WHC decreased while WAC increased as endpoint temperature increased to 65C, but section and location also had an impact. Before denaturation of meat protein is complete, it appears the physical properties are highly influenced by the product temperature and therefore final quality can be modified by altering endpoint temperature.
PROCESSING CHARACTERISTICS AND YIELD OF PORK FRANKFURTERS MANUFACTURED FROM GILTS ADMINISTERED EXOGENOUS PORCINE SOMATOTROPIN
Authors: BRYAN KEITH A. , KUECKER WILLIAM G. , MILLS EDWARD W. , HENNING WILLIAM R. , HAGEN DANIEL R. 
Published: May 2007

ABSTRACT Eighteen gilts (75 kg) were injected daily with 0, 2.5, or 5 mg of porcine somatotropin (pST) for either 30 or 31 days prior to slaughter to examine the effects of dose of pST administration to swine on processing characteristics of frankfurters manufactured from pork. Frankfurters were manufactured from New York shoulders (NAMP #404) and formulated with fat from the same carcass to a final product target of 22% fat and 10% added water. Frankfurters from pST‐ treated gilts had lower smokehouse yields (0.9% decrease; P <.005) and greater shear force peak height (35.4% increase; P < 0.05) compared with the controls. The increased shear force required for skin failure of frankfurters manufactured from pork from pST‐treated pigs was not readily explained by other differences due to treatment (e.g., cooking stability, batter proximate composition or salt soluble protein content; all P > 0.05)
INFLUENCE OF TEMPERATURE ON PROTEOLYTIC ACTIVITY OF INDIGENOUS SPANISH MOLDS IN MEAT PRODUCTS1
Authors: OCKERMAN H.W. , SÁNCHEZ F.J. CÉSPEDES , MARISCAL MA. ORTEGA , SERRANO A.M. MARTIN , MUÑOZ M.C. TORRES , LEÓN‐CRESPO F. 
Published: May 2007

ABSTRACT The fungi growth on Spanish ham surfaces appears to be involved in the flavor development of this product. However, there is a lack of information about the metabolic activity of these molds. Five mold strains belonging to the Penicillium genera, isolated from Spanish ham surfaces were used to evaluate their proteolytic activity in a meat substratum having a similar composition to that existing on the Spanish ham surface. All samples were held at different temperatures (3, 8 and 12C) and relative humidities (75%, 85% and 95%) during 30 days. All of the molds reflected a proteolytic activity which was principally affected by temperature, and the samples inoculated with P. chrysogenum strains proved to achieve the highest proteolytic activity.
A RESEARCH NOTE FLAVOR‐MASKING AGENT EFFECTS ON SENSORY CHARACTERISTICS OF LACTATE‐CONTAINING CHICKEN MODEL SYSTEMS
Authors: JENSEN J.M. , PRESTAT C. , BREWER M.S. 
Published: May 2007

ABSTRACTTo determine the effects of potential masking agents on sensory characteristics of ground chicken containing 3% or 4% sodium (SL) or potassium lactate(PL), sucrose, dextrose, lactitol, sorbitol or lysine were added individually to ground chicken breast tissue. Ground chicken in cylindrical containers was cooked to 72C in a circulating water bath, then evaluated at 45C, by a trained sensory panel for saltiness, bitterness, soapiness and sweetness. Chicken containing PL was more bitter and soapy, and less sweet than that containing SL. Chicken containing 4% SL was more salty and bitter than that containing 3% SL. Bitterness decreased in samples containing SL when 1% sucrose or lactitol was added. Sucrose also decreased soapiness in chicken containing PL. Sweetness did not increase in samples in which it decreased bitterness and soapiness. These results demonstrate that bitterness and soapiness imparted by lactates may be reduced by selected masking agents.
A RESEARCH NOTE SURFACE ROUGHENING OF PRECOOKED, CURED BEEF ROUND MUSCLES REDUCES IRIDESCENCE1
Authors: LAWRENCE T.E. , HUNT M.C. , KROPF D.H. 
Published: May 2007

ABSTRACT Surface roughening during slicing of precooked cured beef Biceps femoris, Semimembranosus, and Semitendinosus roasts was evaluated for its effects on intensity of iridescence and percentage of iridescent area. Using a textured slicing blade surface decreased (P < 0.05) iridescent intensity and the area of iridescence compared to the control (smooth slicing surface). Iridescence intensity and percentage of iridescent area was greatest (P < 0.05) in the Semitendinosus muscle, followed by Semimembranosus and Biceps femoris. Use of a meat‐slicing blade with a textured face could reduce the intensity and area of iridescence in sliced meat products.
THE USE OF CO2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW
Authors: JAKOBSEN M. , BERTELSEN G. 
Published: May 2007

ABSTRACTThe antimicrobial effect of carbon dioxide (CO2) is well documented but comparison of the large number of often contradictory studies investigating the effect of CO2 on chemical quality changes is lacking. The amount of absorbed CO2 varies from 0 ‐ 1.79 L CO2/kg meat depending on the applied packaging and storage conditions, which clearly demonstrates the necessity of optimizing these conditions with respect to the required amount of CO2. Absorption of large amounts of CO2 in meat tissue can cause a minor decrease in pH due to the dissociation of the produced carbonic acid to bicarbonate and hydrogen ions. A decrease in pH might affect other chemical quality parameters but this is not observed to be the case in the reviewed studies and general detrimental effects of CO2 cannot be found for color, weight loss or lipid oxidation. However, elevated CO2 levels can cause pore formation in cooked meat.
THE USE OF FAT REPLACERS IN FAT‐FREE SUMMER SAUSAGE1
Authors: VICKERY A.P. , ROGERS R.W. 
Published: May 2007

ABSTRACT Fat replacers were studied in summer sausage while the processing method and seasoning blend were held invariable. The substances evaluated were rice granules, potato flour/beet fiber, rice flour, and modified starch. The products were stored at 3C and analyzed for color, sensory attributes, TBARS values and proximate content at days 1, 30, and 60. The fat‐free summer sausage products were not different (P>0.05) from the control product in processing yield, pH, TBARS values, consumer acceptance, purchase intent and preference test, and sensory attributes of flavor at days 30 and 60, and overall rating at day 60. There were differences (P<0.05) between the fat‐free and control products for cooking yield, final yield, cooler shrink, chemical composition, and Hunter Color “L” and “a” values. Storage time did not affect (P>0.05) Hunter Color “a” values, tenderness, juiciness, and percent protein, yet increased (P<0.05) tartness of all summer sausage products.
CORRELATIONS BETWEEN SERUM CONCENTRATIONS OF LEPTIN AND BEEF CARCASS COMPOSITION AND QUALITY
Authors: McFADIN E.L. , KEISLER D.H. , SCHMIDT T.B. , LORENZEN C.L. , BERG E.P. 
Published: May 2007

ABSTRACT Steers (n = 84) of various genotypes raised under diverse management conditions from the 2001 Missouri State Beef carcass contest were used to evaluate the relationship between serum concentrations of leptin and beef carcass composition and quality. Serum and carcass data including hot carcass weight; adjusted 12th rib fat thickness; percentage kidney; pelvic and heart fat (KPH); marbling score; and USDA yield grades were measured at harvest. Leptin was correlated with back fat thickness over the 12th rib, yield grade, and marbling score (r = 0.35, r = 0.19, r = 0.26, P < 0.10; respectively), but not with hot carcass weight, ribeye area, or KPH (P > 0.10). Serum concentrations of leptin may be useful to objectively evaluate carcass composition in fed cattle and may provide a means by which carcass quality can be predicted in the live animal.
THE APPLICATION of ATP BIOLUMINESCENCE FOR the ASSESSMENT of MILK QUALITY and FACTORY HYGIENE
Authors: BAUTISTA DERRICK A. , MCINTYRE LYNN , LALEYE LOUIS , GRIFFITHS MANSEL W. 
Published: May 2007

The speed of ATP bioluminescence assays makes them very useful for assessing product quality and efficiency of sanitation at food plants. the suitability of a new method for evaluating the quality of raw milk was compared with plate count. A good correlation was obtained between the ATP method and plate count for milks with counts above 1 × 104 cfu/ml. the combination of ATP bioluminescence with preincubation procedures was investigated for predicting the shelf‐life of pasteurized milk. the best correlations were obtained when milks were preincubated at 15C for 25 h or at 21C for 25 h in the presence of an inhibitor system to prevent Gram‐positive bacterial growth.Hygiene monitoring using bioluminescence gave a better indication of surface cleaniness than conventional swab counts. the reasons for the discrepancies in a small percentage of cases are discussed.
USE of OXYRASETM ENZYME IN ENRICHMENTS to ENHANCE the RECOVERY of ESCHERICHIA COLI O157:H7 FROM CULTURE MEDIA and GROUND BEEF1
Authors: PHEBUS R.K. , THIPPAREDDI H. , KONE K. , FUNG D.Y.C. , KASTNER C.L. 
Published: May 2007

OxyraseTM membrane fraction was tested as an additive to nonselective BHI enrichment broth (0.1 unit/ml) to observe effects on growth of three strains of pathogenic Escherichia coli, including O157.H7 serotypes, and one nonpathogenic strain in culture broth and autoclaved ground beef systems. OxyraseTM enhanced the growth of all three pathogenic strains (inoculated at <1 cell/ml) in the broth system by shortening the lag phase period by 2–3 h. Growth of the nonpathogenic E. coli strain tested was suppressed by the presence of OxyraseTM during the initial 4 h of incubation at 37C in both broth and autoclaved ground beef systems. Stimulatory effects of the enzyme added at 0.1 unit/ml were not observed in autoclaved meat systems when E. coli strains were inoculated at 1–100 cells/g of meat during 24 h of incubation at 37C.BHI broth alone and used as a nonselective enrichment for autoclaved and fresh ground beef was evaluated to observe the effect of OxyraseTM on the oxidation‐reduction potential (Eh) of each system after 0, 4 and 18 h of incubation at 37C. OxyraseTM slightly lowered Eh after 4 and 18 h in BHI broth and fresh ground beef (in BHI). However, no Eh‐decreasing effects were seen at this time in systems containing autoclaved ground beef which may explain the lack of a stimulatory effect of OxyraseTM on growth of E. coli in autoclaved ground beef.
DEVELOPMENT AND CONFIRMATION OF CCP'S USING RAPID MICROBIOLOGICAL TESTS
Authors: STIER RICHARD F. 
Published: May 2007

HACCP (Hazard Analysis and Critical Control Points) was conceived as a means of establishing the risk of Salmonella from foods in the early 1960s. The system, which has been called ‘a common sense approach to food safety,” has really only received the attention it deserves in the past three to five years. This increased attention happened to coincide with regulatory agencies'statements of intent to evaluate HACCP as a means of assuring the safety of foods produced in meats and seafood operations, respectively.Developing and implementing HACCP in a food plant or throughout a corporation is a long‐term commitment. Maintaining the system and modifying as needed is absolutely essential HACCP principle. Rapid microbiological methods are among the more valuable tools available to companies who are considering implementing HACCP or have already done so. Potential and real applications of these technologies include risk assessment on ingredients, processing systems, and the plant, setting of limits for development of CCP's, some monitoring, evaluation of deviations, and verifying that the system is indeed working as designed. They can also be used by the HACCP team to evaluate any changes or proposed changes to the system.
COMPARISON OF MICROBIOLOGICAL METHODS FOR MONITORING CHICKEN CARCASS QUALITY
Authors: BAUTISTA DERRICK A. , CLARKE ROBERT A. , GRIFFITHS MANSEL W. 
Published: May 2007

ABSTRACTMany methods have been developed to determine microbial levels in food products and these include ATP bioluminescence, hydrophobic grid membrane filtration (HGMF), impediometry and turbidimetry. A comparison of these techniques for detecting microbial levels in chicken carcass rinses was conducted.Only the ATP bioluminescence assay and the HGMF system showed a good correlation with plate counts (r = 0.82 and r = 0.83, respectively). The repeatability of these methods was acceptable. There was also a significant correlation between results obtained with two turbidimetric methods and HGMF as well as between HGMF and ATP bioluminescence data. However, only the ATP bioluminescence assay was able to provide results of microbial levels on a realtime basis (within 10 min). This would be beneficial for HACCP (Hazard Analysis of Critical Control Points) based programs.
A SEMI‐AUTOMATED COLORIMETRIC METHOD FOR DETERMINATION OF AMINOPEPTIDASE ACTIVITY IN TURBID SOLUTIONS 1
Authors: DIAS BENJAMIN , WEIMER BART 
Published: May 2007

ABSTRACTA semi‐automated colorimetric method to measure aminopeptidase activity using reflectance colorimetry is described. p‐Nitroanilide derivatives of 12 amino acids were used to detect aminopeptidase activity in phosphate buffer and milk. Enzyme activity, in phosphate buffer, determined using spectrophotometry and colorimetry, was linearly correlated (R2= 0.991), indicating colorimetry can be used in place of spectrophotometry to measure aminopeptidase activity. Aminopeptidase activity determined colorimetrically in buffer was linearly correlated (R2= 0.981) with activity in milk, indicating colorimetry can be used to detect enzyme activity in turbid solutions such as milk and dairy products. Optimum substrate concentration differed for milk and phosphate buffer. Assays in milk required higher concentrations of chromogenic substrates (0.8–1.0 mM), than did assays in phosphate buffer (0.3–0.5 mM). The assay was more repeatable in milk (average coefficient of variation = 3.6%) than in buffer (average coefficient of variation = 14.0%). Aminopeptidase activity of cell free extracts from Lactobacillus helveticus CNRZ32 were used to demonstrate the use of the assay. Enzyme profiles of this strain were similar in milk and in phosphate buffer. High activity was detected with p‐nitroanilide derivatives of arginine, lysine, leucine, alanine, and methionine.