bluuebunny/crossref_metadata_2025_split huggingface dataset:
FLAVOR ENHANCEMENT OF RESTRUCTURED PORK
Authors: MARRIOTT N. G. , GRAHAM P. P. , SHAFFER C. K. , BOLING J. W. 
Published: May 2007

ABSTRACTRestructured pork chops were formulated using boneless pork shoulders, 1% NaCl and .25% sodium tripolyphosphate (STP). Experimental treatment included (1) 90% pork—10% dried apples (A), (2) 100% pork (C), (3) 90% pork—10% corn crumbs (CC), and (4) 90% pork—10% mushrooms (M). All samples were stored at —20°C until evaluation at 10 or 70d. Corn crumbs appeared to have less potential as an enhancer due to their adverse effect on color, overall appearance, texture, tenderness and flavor. Dried apples appeared to impair product cohesion more than overall product and color stability. Mushrooms appeared to be a viable source for flavor and appearance enhancement. Among nonmeat ingredients evaluated, none enhanced texture. Storage time had minimal effect on product tenderness.
TEXTURE EVALUATION OF SOME ITALIAN CHEESES BY INSTRUMENTAL TEXTURE PROFILE ANALYSIS
Authors: LUCISANO M. , POMPEI C. , CASIRAGHI E. 
Published: May 2007

ABSTRACTThe texture of various Italian cheeses (Italico, Grana Padano, Montasio, Pecorino, Sbrinz, Provolone) was evaluated by TPA (Texture Profile Analysis) in order to determine the optimum conditions for their characterization.Measurements were performed on 20 mm cubic specimens at 20°C. Deformations of 20%, 40%, 60%, 80% were performed at deformation rates of 5, 50 and 200 mm/min. The parameters considered were hardness, energy, cohesiveness, springiness, gumminess and chewiness.Simultaneous processing of the various rheological parameters obtained in two different operating conditions by means of Quantitative Descriptive Analysis makes it possible to “fingerprint” the single cheeses.
RESTRUCTURED PORK WITH FLAVOR ENHANCERS
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P. 
Published: May 2007

ABSTRACTMuscles were removed from pork shoulders at 24 h postmortem and converted to restructured chops. Flavor enhancers included in the formulations were 0.5% mushroom extract (M), 0.38% Globe Natural Potentiator (NP), 0.38% monosodium glutamate (MSG), and no flavor enhancers (C). At 0, 14, and 56 days after packinging, samples were evaluated for discoloration, cohesiveness, muscle cut resemblence, overall appearance, juiciness, connective tissue amount, tenderness and flavor. Objective evaluations included Hunter Color and TBA values. Samples with MSG sustained less discoloration (P< 0.05), when measured objectively and subjectively, after storage for 42 days than the M and NP chops. Similar effects on overall appearance scores were noted. All flavor enhancers had a minimal effect on cohesiveness, muscle cut resemblance, juiciness, connective tissue amount and tenderness. The mushroom extract and the Globe Natural Potentiator provided more flavor protection than monosodium glutamate.
INFLUENCE OF FRY COLOR ON QUALITY OF COATED BROILER THIGHS
Authors: LANE RALPH H. , JONES SHARMAN W. 
Published: May 2007

ABSTRACTAn untrained sensory panel judged preference, acceptability, and color of equally cooked, breaded broiler thighs prepared at frying temperatures of 163, 177, and 191°C. Fry color (shade) was perceived by panelists as being darker (P < .01) at higher frying temperatures. Objective color measurement indicated that coated parts decreased in lightness (Hunter L), increased in redness (a), and decreased in yellowness (b) with increasing frying temperature. Although a frying temperature of 163°C is recommended for preparing fried, breaded broiler parts, panelists preferred the darker breading color produced at the higher frying temperatures (177 and 191°C).
USE OF FLEXIBLE POLYMER MATERIAL FOR PACKAGING FRESH PEACHES
Authors: RIJ ROGER E. , ROSS STANLEY R. 
Published: May 2007

ABSTRACTFresh peaches (Prunus persica) were overwrapped in trays with 1 of 3 formulations of flexible polyvinyl chloride (PVC) film that differed in gas transmission rate or they were held in nonwrapped trays (controls). The CO2 transmission rate at 0°C for PVC type III film was 280 mL/m2. h (1 atmos); that of type II was 4 times greater and that of type I, about 5 times greater. The peaches were stored either 14 days at 0° or 7.5°C, or 7 days each at 0° and 7.5°C plus 2 days at 20°C to simulate retail display. The mean CO2 levels were 10, 7.2 and 4.7% in packages that were wrapped with PVC III film and held at 7.5°, 0°/7.5° and 0°C, respectively. CO2 in packages wrapped with PVC I or II was below 3% at each storage temperature. O2 concentration remained about 4% in all packages. Weight loss was less and fruit was firmer among those packaged in PVC III than among nonwrapped controls at each of the 3 storage temperatures. Storage temperature had no effect on weight loss or of fruit held in PVC III film. External appearance of fruit packaged with the 3 types of film was significantly better than that of the controls. Internal appearance of the peaches was unaffected by any of the treatments. A microatmosphere favorable for fresh peaches can be maintained within packages overwrapped with polymer films that are selectively permeable to respiratory gases.
QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: SHEWFELT ROBERT L. 
Published: May 2007

ABSTRACTConsumer demand for fresh fruits and vegetables coupled with a demand for convenience is fueling an interest in minimally processed products. Advances in packaging technology provide a potential for improved quality and extended shelf‐life of these products, but little is known about the physiological, microbiological and nutritional consequences of minimal processing. Mass marketing and brand‐label identification of these products will require a new perspective on shelf‐life and quality assurance. A systems approach has been proposed as a framework for quality management of fresh and minimally processed product based on the concept of providing the consumer with optimum quality at purchase and consumption.
SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND/OR GOAT MEAT
Authors: REDDY B.R. , TERRELL R.N. , DUTSON T.R. , SMITH G.C. , SAVELL J.W. 
Published: May 2007

ABSTRACTFive combinations of pork and goat were used to formulate linked sausages in reciprocal increments of 25% (e.g., 100% pork, 75% pork/25% goat meat, etc.). Each formulation was made with or without 0.25% sodium acid pyrophosphate (SAPP), stored in a retail case at 3°C and sampled at 0, 3, 6, 9, and 12 days. Sausages made with 25 or 50% goat meat, regardless of SAPP, were not different (P> 0.05) in off flavor from sausages made with 100% pork and SAPP. SAPP decreased pH values, reduced percentages of cooking loss in 4 of 5 comparisons and slightly improved visual color scores for sausages during initial storage periods of 0 and 3 days.
USDA MATURITY INDICES AND PALATABILITY OF BEEF RIB STEAKS1
Authors: SMITH G.C. , BERRY B.W. , SAVELL J.W. , CROSS H.R. 
Published: May 2007

ABSTRACT In a population of 195 beef carcasses, as maturity increased (by whole USDA groups) from A to B, flavor, tenderness and overall palatability ratings for rib steaks decreased (P < .05); further increases in maturity (B vs. E) resulted in subsequent decreases (P < .05) in tenderness and overall palatability. Subdivision of whole maturity groups into thirds and subsequent data analyses supported precepts in USDA grade standards of declining palatability with advancing maturity, but the declines, when they occurred, were nearly linear through the extremes (from A− to E+) and did not support the concept, in USDA grade standards, of a precipitous decline in eating satisfaction at or near the B+/C− maturity line. Among seven carcass maturity indices, all were similarly and singularly related (P < .05) to palatability of rib steaks, with some measure of skeletal maturity (the best of these was color/shape of the rib bones) plus some measure of muscle maturity (the best of these was color of the longissimus muscle) combining (by means of multiple regression analyses) to predict tenderness (panel ratings and shear values) with maximum precision. Neither total pigment concentration (a chemical measure of muscle color), amount of ether‐extractable lipid (a chemical measure of intramuscular fatness) nor marbling score (a visual measure of intramuscular fatness) was able to explain more than about 7% of the observed variability in palatability ratings for cooked beef steaks. Data suggest that more attention should be paid to appearance of rib bones in a carcass (to better assess effects of maturity) and that less attention could be paid to differences between SLIGHT, SMALL and MODEST in marbling in the ribeyes, in attempting to predict, via USDA grading, the palatability of beef rib steaks.
EFFECT OF ELECTRICAL STIMULATION ON THE BOVINE CARCASS
Authors: VILLARREAL R. , WILL P.A. 
Published: May 2007

ABSTRACT Six grain‐fed steer carcasses with weights ranging from 163 kg to 232 kg were randomly assigned to low voltage electrical stimulation (45 V., 1.5 A., pulsation cycle of 1.5 s for duration of 150 s) or no stimulation treatments. The longissimus dorsi (LD) and semitendinosus (ST) muscles were studied using high temperature (12 h at 32° to 39°C, then 36h at ‐2° to 0°C) and low temperature (36 h at ‐14° to ‐12°C) periods. Shear force, cooking loss, drip loss and taste panel data were taken. Shear force data indicated that differences (P < 0.05) existed between electrically stimulated and nonstimulated hot boned LD and ST muscle. Statistical differences (P < 0.05) in drip and cooking losses were detected. The duo‐trio test indicated that panelists were able to detect a difference between electrically stimulated (ES) and nonstimulated muscle (P < 0.05). Preference tests indicated that panelists were also able to detect a difference between chill and delay chill. Ratings showed that a statistical difference was detected between ES and hot processed muscles.
RESTRUCTURED BEEF WITH FAT VARIATIONS
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P. 
Published: May 2007

ABSTRACT Prerigor beef samples from U.S. Choice Yield Grade 3 beef forequarters were excised within 1 h postmortem and converted to restructured beef steaks containing 10, 15 or 20% fat. The blended samples, regardless of fat level, were formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP) and stored at ‐20°C until evaluation at 0 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Results suggested that fat content variation of restructured beef steaks with 20% fat or less had a minimal effect on color degradation and other appearance traits. These attributes were affected more by storage time than fat level. Fat content had no significant effect (P > 0.05) on the objective and subjective measurements for palatability. These data suggest that low‐fat steaks can be produced without anticipation of reduced palatability as fat content decreases below 20%.
FROZEN STORAGE CHARACTERISTICS OF COWNOSE RAY (RHINOPTERA BONASUS)
Authors: LICCIARDELLO JOSEPH J. , RAVESI ELINOR M. 
Published: May 2007

ABSTRACT Frozen‐stored (‐18°C) vacuum‐packed portions ofcownose ray (Rhinoptera bonasus) flesh, periodically analyzed for quality by chemical tests for ammonia nitrogen, pH, peroxide value, TBA content, extractable protein nitrogen, and by sensory methods, were still acceptable after 60 weeks.
COMPOSITION AND SENSORY CHARACTERISTICS OF HOT‐BONED, TUMBLED, TURKEY BREAST MUSCLE1
Authors: CUNNINGHAM F.E. , BOWERS JANE A. , CRAIG JEAN , MOORE ANNE M. , FRONING G.W. 
Published: May 2007

ABSTRACT Turkey breast muscles were processed conventionally and hot‐boned. Hot‐boned breasts were chilled or tumbled in ice or ice and solutions of NaCl or Lem‐O‐Fos. Tumbling tended to increase “moisture pickup” and cooking losses; chilling in an ice and Lem‐O‐Fos mixture tended to decrease cooking losses and increase percentage moisture in cooked samples. Panelists scored flavor of muscles marinated in NaCl as significantly saltier than other muscles. Firmness and cohesiveness of samples hot‐boned with no additional treatment tended to be greater than of other treatments.
ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE
Authors: LEE C.Y. , SMITH N.L. , HAWBECKER D.E. 
Published: May 2007

ABSTRACTEffects of different blanching conditions on residual enzyme activities and quality changes in green beans during frozen storage were studied. Green beans were blanched at various temperature and time combinations at both pilot plant and commercial scales. After storage at —23°C for 3, 6, 9 and 12 months they were analyzed for residual activities of catalase, lipoxygenase, polyphenoloxidase and peroxidase; changes in sensory quality as evaluated by a taste panel; and color and firmness as measured with instruments. Most of enzymes were inactivated during normal blanching but the residual activities varied among enzymes. Beans blanched above 82°C for 3.5 min yielded higher sensory scores for the quality attributes tested than those blanched at the lower temperatures. However, there appears to be no direct relationship between the quality attributes measured and the residual enzyme activities during 12 months storage.
PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1
Authors: HILL S.E. , PRUSA K.J. 
Published: May 2007

ABSTRACTBroiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off‐flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.
RESPONSE OF ‘TOP RED DELICIOUS’ APPLES TO DAMINOZIDE
Authors: DRAKE STEPHEN R. , BARANOWSKI JOHN D. , WILLIAMS MAX W. 
Published: May 2007

ABSTRACTDaminozide was applied at 2.2, 4.5, 6.7 or 9.0 kg/ha to ‘Top Red Delicious’ apple trees 86 days after full bloom the first year and at 2.2, 3.4 or 4.5 kg/ha, 80 days after full bloom the second year. At commercial harvest, after 2 and 4 months regular cold storage, and after 6 and 10 months of controlled atmosphere (CA) storage apples were evaluated for carbon dioxide, ethylene production, flesh firmness, external color, soluble solids, acids, subjective appearance and daminozide residue. Ethylene production was reduced as daminozide application was increased. Delay in onset of the climacteric ranged from 3 to 21 days depending on chemical rate used. Firmness, red color, acids, subjective appearance and number of days to reach climacteric were significantly improved by all rates of daminozide. Quality differences due to daminozide were evident following both types of storage. Daminozide residues were directly related to rate and did not dissipate during storage. There was no detectable daminozide carry‐over in fruit from year to year.
SENSORY ATTRIBUTES AND THIAMINE CONTENT OF ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE AND CONVENTIONAL ELECTRIC OVEN
Authors: BARBEAU WILLIAM E. , SCHNEPF MARILYNN 
Published: May 2007

ABSTRACTFresh whole roasting chickens were cooked to an internal temperature of 79°C (175°F) in either a microwave, convection microwave or conventional electric oven. The sensory attributes of breast meat samples from chickens cooked in the three ovens were evaluated by untrained and laboratory panels. Untrained panelists found convection microwave cooked samples to be more acceptable in terms of juiciness than microwave cooked samples. Laboratory panelists rated the chicken cooked in the conventional oven as significantly more tender and juicy but similar in flavor intensity to chicken cooked in the microwave ovens. Thiamine retention on a dry weight basis ranged from 77% in conventionally cooked chicken breasts to 98% in microwave cooked chicken legs.
EFFECTS OF COOKING CONDITIONS AND POST‐PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS
Authors: FLICK GEORGE J. , GWO YING‐YING , ORY ROBERT L. , BARAN WILLIAM L. , SASIELA RONALD J. , BOLING JOE , VINNETT CAROLYN H. , MARTIN ROY E. , ARGANOSA GENARO C. 
Published: May 2007

ABSTRACTThe effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149–204°C), the cooking time of battered fish portions decreased from 276 to 202 s. Crude lipid content in the batter decreased as the temperature of the frying oil increased. Holding times (10, 20 min) affected crude lipid contents of the batter depending on the cooking temperature and were lower than an unheld product. Crude lipid contents in the fish fillets were generally higher after frying by 2–3%. The crude lipid uptake by the batter coating differed significantly for the three frying shortenings (partially hydrogenated soybean, V‐S oil; animal fat‐vegetable blend, A‐V Fat; and vegetable‐palm oil blend, V‐P oil;) compared in this study. This finding contrasts with previously published results. The amount of crude lipid uptake by the fish varied with shortening type and holding times. No consistent trend was observed to occur. Peroxide values increased after 3 days in the V‐S Oil and A‐V Fat. Flavor scores on battered fish portions cooked in V‐S Oil, V‐P Oil, and A‐V Fat were not statistically different immediately after cooking and after holding for 10‐ +20‐min on the first day. By the second day, differences were observed among the three shortenings. Both shortening type and postpreparation holding times affected the perceived greasiness.
COMPOSITION, WATER‐HOLDING CAPACITY AND pH OF MUSCLES FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt)1
Authors: PRUSA K. J. , LOVE J. A. , MILLER L. F. 
Published: May 2007

ABSTRACTEighteen pigs were injected with one of three levels of recombinant porcine somatotropin (pSt) and received no more injections 7 days before slaughter. Excised triceps brachii, psoas major, semimembranosus, semitendinosus and biceps femoris muscles were analyzed for crude fat, moisture and protein contents, pH and water‐holding capacity, Generally, raw muscles from somatotropin‐supplemented pigs contained less crude fat than did muscles from control animals. The crude fat content of the broiled triceps brachii and roasted biceps femoris decreased in response to somatotropin supplementation. Muscles from supplemented and unsupplemented pigs did not differ in cooked muscle moisture or protein contents, raw or cooked pH or raw muscle water holding capacity.
CARCASS CHARACTERISTICS, SENSORY PROPERTIES AND MINERAL CONTENT OF MEAT FROM BULLS AND STEERS
Authors: SEIDEMAN S. C. , CROSS H. R. , CROUSE J. D. 
Published: May 2007

ABSTRACTThirty‐three bulls and 22 steers were slaughtered and subsequent carcasses were evaluated for carcass characteristics. Longissimus muscle samples were analyzed for sensory properties and concentrations of Cu, Fe and Zn. Bulls produced carcasses with older maturity characteristics, larger ribeyes, less fat and produced longissimus steaks that were less tender and had more organo‐leptically detectable connective tissue than steaks from steers. Zn concentration was significantly correlated to skeletal maturity, fat thickness, ribeye area, connective tissue and tenderness before adjusting for sex. After adjusting for sex, mineral content did not significantly correlate as well with many carcass or sensory properties as before adjusting for sex.
VARIABILITY IN PHYSICOCHEMICAL PROPERTIES OF DRIED WHEYS FROM COMMERCIAL SOURCES
Authors: HURLEY W. L. , VENTLING B. L. , MA M. , LARSON B. L. 
Published: May 2007

ABSTRACTVariability in physicochemical characteristics of dried wheys was determined for samples collected from six commercial sources. Eight dried whey samples were collected from each plant over a six month period. The pH in water, percent ash, alkalinity of ash, solubility in water and in acid, and Browning Indexes with and without pronase digestion were determined for each dried whey. Whey proteins were evaluated by gel electrophoresis. Variability of pH in water and of percent ash were low for dried wheys from individual plants, however considerable variability existed in the other characteristics, both between plants and between samples from individual plants. Gel electrophoresis may be useful in evaluating the effects of whey processing and drying on whey proteins.
COMPUTER ENHANCED FLAVOR ANALYSIS IN TOMATOES
Authors: STERN DONALD J. , BUTTERY R. , TERANISHI ROY , LING LOUISA , SCOTT KEVIN , CANTWELL MARITA 
Published: May 2007

ABSTRACTTomato volatiles were analyzed in order to assess the effect of variety and/or storage conditions on flavor. Over thirty compounds were monitored in each of 200 tomato samples.A spreadsheet was used to track and compute concentrations for each analyte. Initially, raw concentrations were entered into the spreadsheet manually. Later in our investigation a Nelson Data System was used to record the GC data and export it in ASCII form to LOTUS.Concentrations of each target compound were adjusted for recovery and response. Odor Unit values for each compound were derived from odor thresholds and corrected concentrations, in order to develop tomato flavor profiles.
EFFECT OF FILM PERFORATION ON THE QUALITY OF INDIVIDUALLY SEAL PACKAGED TOMATOES
Authors: FLOROS JOHN D. , CHINNAN MANJEET S. 
Published: May 2007

ABSTRACTFreshly harvested, ethylene treated, mature green tomatoes (Lycopersicon esculentum Mill. cv. ‘Flora‐Dade’) were individually packaged in heat‐shrinkable perforated films and stored at 21°C and 55% RH. The degree of film perforation (exposed surface area, A) was varied as 0, 1.4, 4.5, 11 and 100%, with the hole diameter, D, being constant at 8 mm or D was varied as 0.7, 4, 8 and 16 mm, while A was kept constant at 11%. Films with A = 0 or 1.4% drastically reduced weight loss and tissue softening resulting in tomatoes of good eating quality and bright red color. Off‐flavor was detected when films with D = 0.7 mm were used. Large size holes (D = 16 mm) allowed free gas exchange between the fruit and the environment. Results indicated that fruits transpire throughout the entire skin surface area, but respire primarily through the stem scar.
PRODUCTION OF CO2 AND C2H4 AFTER GAMMA IRRADIATION OF STRAWBERRY FRUIT
Authors: COUTURE R. , MAKHLOUF J. , CHEOUR F. , WILLEMOT C. 
Published: May 2007

ABSTRACTStrawberry fruit (Fragaria ananassa, Duch. cv ‘Kent’) were irradiated at doses from 0 to 4 kGy and stored at 10°C to verify whether irradiation at very low doses could delay postharvest ripening while causing minimal damage to the tissues. CO2 and C2H4 production were used as stress indicator. Anthocyanins and titratable acidity were measured as maturity parameters. CO2 and C2H4 production increased six hours after irradiation. The increase in CO2 production was proportional to the dose of irradiation and was highest at 4 kGy. Maximum C2H4 production was reached at 1 kGy. The different response of CO2 and C2H4 production to irradiation suggests that the membrane system supporting C2H4 production was more sensitive to gamma rays than mitochondrial CO2 production. Irradiation at 0.3 kGy slightly delayed color development in the fruit. Overall, the results indicated that it may be possible to use irradiation at a low dose to delay ripening while causing only minimal tissue damage.