bluuebunny/crossref_metadata_2025_split huggingface dataset:
RESTRUCTURED RED MEAT PRODUCTS: IN REVIEW
Authors: SEIDEMAN S. C. , DURLAND P. R. 
Published: May 2007

ABSTRACTRestructuring of meat products received considerable attention in the early 1970's. Although the economics and processing of restructuring meats appear favorable to producing a product that has the palatability attributes that are between an intact muscle steak and ground beef, the product has not largely been accepted by either the retail market or institutional trade. This review of literature of restructured red meat products is intended to establish the present state of the art and recommend research needs for the future.
MODEL AND MEASUREMENT METHODOLOGY FOR THE ANALYSIS OF CONSUMER CHOICE OF FOOD PRODUCTS1
Authors: WIERENGA BEREND 
Published: May 2007

ABSTRACTThe consumer can be conceived as an imperfect problem solver. Consumer behavior with respect to food products is purposive, but the consumer is bounded by limitations of information, cognitive skills, memory and time.From this starting point, this paper develops a model of the process by which a consumer chooses a particular item (e.g. type of meat, vegetable, soft drink) from a class of food products. Different attributes of the product may play a role: hedonic, instrumental and symbolic attributes. In the model the overall preference for a product is the result of (i) the relevant perceptual dimensions and the beliefs of the consumer with respect to the performance of the product on the relevant dimensions (ii) the way the consumer trades off these product dimensions against each other (preference functions).The paper then discusses methods to measure the various variables of the model and to analyse the factors that determine preferences in a specific product class. Sensory profile construction, multidimensional scaling and factor analysis can be used to measure product perceptions. Also preference estimation methods and the data requirements for these techniques are discussed.A demonstration of the approach is provided for the choice of vegetables in The Netherlands.The paper ends with a brief discussion about the practical use of the insights obtained with this model and some speculation about research to make further progress in understanding the factors determining consumer choice of food products.
THE EFFECTS OF DELAYED CHILLING AND ALTERED CARCASS SUSPENSION UPON BEEF MUSCLE: I. PHYSICAL AND TEXTURAL PROPERTIES
Authors: JEREMIAH L. E. , MARTIN A. H. , ACHTYMICHUK G. 
Published: May 2007

ABSTRACTA total of 60 bovine carcasses from crossbred heifers, 12 to 16 months of age with carcass weights of approximately 260 kg were utilized in two related experiments to evaluate the effects of delayed chilling and altered carcass suspension on certain physical and textural properties of beef muscle. Hip‐free suspension (suspension by the os coxae from a hook inserted through the obturator foramen with the limbs hanging free) significantly (P<0.05) reduced the shear force values obtained on samples from the longissimus dorsi (LD) and semimembranosus (SM) muscles but had no effect (P>0.05) on shear force values obtained on samples from the psoas major (PM) muscle. The only other physical property affected by altered carcass suspension was objective measurement of lean color in the SM. Carcasses suspended from the aitchbone had darker SM muscles. Delayed chilling treatments had no effect (P>0.05) on 2‐h SM pH values or 144‐h pH values for any of the muscles studied. However, carcasses held at either 13°C or 22°C for 24 h had higher (P<0.05) SM pH values. When delayed chilling treatments affected muscle color, treated sides had darker lean than their conventinally chilled counterparts. Textural properties (shear values and taste panel tenderness ratings) and amount of expressible juice generally were unaffected by the delayed chilling treatments evaluated.
THE EFFECTS OF DELAYED CHILLING AND ALTERED CARCASS SUSPENSION UPON BEEF MUSCLE: II. HISTOLOGICAL AND CHEMICAL PROPERTIES
Authors: JEREMIAH L. E. , MARTIN A. H. , ACHTYMICHUK G. 
Published: May 2007

ABSTRACTA total of 60 bovine carcasses from “exotic”— crossbred heifers, 12 to 16 months of age with carcass weights of approximately 260 kg were utilized in two separate but related experiments to evaluate the effects of delayed chilling at 2 temperatures (13 and 22°C) for 12 or 24 h and altered carcass suspension on certain histological and chemical properties of beef muscle. Hip‐free suspension (suspension by the os coxae from hooks inserted through the obturator foramen with the limbs hanging free) produced substantially greater alteration of the histological properties of the muscles evaluated than did delayed chilling. Such alterations resulted in longer semimembranosus (SM) and longissimus dorsi (LD) sarcomeres, shorter psoas major (PM) sarcomeres, smaller SM and LD muscle fiber diameters, larger PM muscle fiber diameters, fewer SM and LD wavy fibers, more PM wavy fibers, and shorter SM muscle fiber fragment lengths (P<0.05). Neither hip‐free suspension nor delayed chilling produced consistent differences (P<0.05) in either the intramuscular collagen content, the heat solubility of the intramuscular collagen, or the histological properties of the intramuscular collagen fibers.
COLOR: REFLECTIONS AND TRANSMISSIONS12
Authors: SETSER CAROLE S. 
Published: May 2007

ABSTRACT Color or visual appearance is a sensory attribute and instrumental evaluations of visual appearance must be related to the sensory evaluations. Appropriate sensory analysis should be analytical or objective rather than affective or subjective. Instrumental measurements should be assessed regarding: (1) the physical and chemical characteristics of the food, (2) the appropriateness of the sample presentation, (3) the relative variation of the measurements themselves, and (4) correlations of single values and reduced functions to the sensory assessment.
FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW
Authors: SEIDEMAN S. C. , CROSS H. R. , SMITH G. C. , DURLAND P. R. 
Published: May 2007

ABSTRACT The color of fresh meat is important to every aspect of the meat industry. The basic explanations for various colors and intensities of color need to be understood in order to minimize off‐colors which ultimately result in product loss. This review discusses the various color forms of myoglobin in muscle and their relationship to species, atmospheric conditions, antemortem factors and storage characteristics.
FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE
Authors: HALL GUNNAR , ANDERSSON JONAS 
Published: May 2007

AbstractMultiple linear regression analysis was used to determine predictive equations relating the intensities of flavor properties in whole milk powder to volatile compounds. Flavor properties were analyzed by flavor profiling and volatile compounds by gas chromatographic headspace methods. Predictive equations with both linear and log‐transformed data of volatile compounds were determined and a selection was made from 25 quantified compounds. Predictive equations were also determined by selection from 15 flavor compounds; i.e. from compounds that occurred at concentrations near or above their odor threshold levels. A computer program was used which performed regressions for each flavor descriptor on all possible combinations of two or three volatile compounds. Several predictive equations with high correlation coefficients were determined for each flavor descriptor. For some descriptors it was possible to determine predictive equations using hexanal, an easily analyzed compound in these samples.
VISCOSITY AND PICKUP OF A FISH AND CHIP BATTER: DETERMINANTS OF VARIATION
Authors: LANE RALPH H. , ABDEL‐GHANY MOHAMED , JONES SHARMAN W. 
Published: May 2007

ABSTRACTRelationship between viscosity and pickup (percent coating weight) of a fish and chip batter was examined with respect to the following parameters: (1) protein content of wheat flour used, (2) batter temperature, and (3) batter holding time. Results obtained indicated that a statistically significant (P 0.001) correlation existed between viscosity and: (1) wheat flour protein content (r= 0.96), (2) percent pickup (r= 0.90), and (3) batter temperature (r=−0.62). Results also indicated that protein content of the wheat flour ingredient and batter temperature may be used as indicators of batter viscosity and, subsequently, percent pickup in the operation of battering portion‐controlled codfish fillets.
MATTING CHARACTERISTICS OF SMALL WHITE (NAVY) BEANS
Authors: KALDY M.S. 
Published: May 2007

ABSTRACTMatting characteristics of small white (navy) beans were studied. Beans were canned as beans with pork in heavy sauce. The matting index showed that 38.1% of an Alberta‐grown bean sample matted in the can while only 10.0% of an Ontario‐grown bean sample matted. Alcohol‐insoluble solids (AIS) contents were 21.7% for Alberta‐ and 24.3% for Ontario‐grown samples. Results of AIS analysis showed that the bean sample grown in Alberta under conditions such as a short growing season, few heat units and cool nights, did not mature as completely as the sample that was grown in Ontario under more favorable conditions. Selection of bean cultivars that are suitable for Alberta growing conditions is recommended.
PAIRED‐COMPARISON AND TRIANGLE SENSORY METHODS COMPARED FOR USE IN PRODUCT IMPROVEMENT
Authors: JAMES CHARLENE 
Published: May 2007

ABSTRACTThe use of the paired‐comparison and triangle difference sensory techniques were compared in results obtained in the evaluation of a product reformulation. Both techniques were found to be statistically similar in sensitivity for discrimination, but not in preference between a presently marketed and a proposed new product formulation, when conducted as outlined in this study. It was shown that a no‐difference option and two like samples should be incorporated into a paired‐comparison test. A complete balanced order of sample presentation should be used in a triangle test. Either technique could be a useful tool in “in‐house” benchtop reformulation of products.
EFFECT OF VACUUM‐PACKING AND STORAGE IN NITROGEN AND CARBON DIOXIDE ATMOSPHERES ON THE QUALITY OF FRESH RABBIT MEAT
Authors: GARIEPY CLAUDE , AMIOT JEAN , SIMARD RONALD E. , BOUDREAU ARMAND , RAYMOND DONALD P. 
Published: May 2007

ABSTRACTIn order to evaluate the effects of vacuum‐packing and storage in CO2 (100%), and N2 (100%) atmospheres on the quality of fresh rabbit meat, rabbit carcasses were stored in the dark at 0°C and 3°C for 50 days. Every 5 days, psychrotrophic bacteria and lactobacilli counts were obtained, and pH, water retention, texture, and color measured. Storage in CO2 maintained good microbiological quality, but caused a decrease in water retention capacity, which led to discoloration and toughening of the meat. On the other hand, storage under N2 atmosphere improved water retention and consequently organoleptic properties, but this advantage was nullified by lower microbiological quality. Due to the loss of water from the tissues, vacuum‐packing resulted in changes of the organoleptic quality of the meat, similar to those observed by storage in a CO2 atmosphere. At refrigerated temperatures, a variation of 3 °C had a larger effect on bacteriological counts and tenderness than the outer quality parameters. Thus, a mixture of gases (CO2 and N2) having both the bacteriostatic properties of one and the organoleptic advantages of the other might be a better choice to optimize the shelf‐life of rabbit meat.
RESTRUCTURED STEAKS MANUFACTURED FROM PRE‐RIGOR BEEF OF VARYING PARTICLE SIZE
Authors: MARRIOTT N.G. , PHELPS S.K. , COSTELLO C.A. , GRAHAM P.P. 
Published: May 2007

ABSTRACTRaw materials were removed from U.S. Choice Yield Grade 3 beef fore‐quarters 1 h postmortem. Samples were flaked with an Urschel Comitrol 3600 as three sizes; small (head opening = 3.0 mm), medium (head opening = 6.1 mm) and large (head opening = 9.9 mm). Each flake size was formulated with 1.0% NaCl and 0.25% sodium tripolyphosphate (STP), converted into 25 mm thick restructured steaks and packaged. Subjective evaluations were conducted after 0 and 56 days of frozen storage for color, cohesiveness, muscle cut resemblence and overall appearance. A 7‐member panel evaluated tenderness, juiciness, connective tissue amount and flavor. Objective measurements included Hunter Color values, shear force, percentage cooking loss and Thiobarbituric Acid (TBA) values. Small flake particles contributed to improved color, cohesiveness and overall appearance. Particle size had minimal effects on muscle cut resemblence, cooking loss, shear values and all sensory attributes. Color degradation and oxidative rancidity increased with storage time.
LIPIDS IN WILD RUMINANT ANIMALS AND STEERS
Authors: MILLER G.J. , FIELD R.A. , RILEY M.L. , WILLIAMS J.C. 
Published: May 2007

ABSTRACTLipid was extracted from the biceps femoris and longissimus dorsi muscles of pronghorn antelope, mule deer, elk, range steers and feedlot steers after being trimmed of subcutaneous fat and connective tissue. Muscles of game animals contained more phospholipids than those of steers and muscles of antelope and deer were higher in cholesterol. Muscles of feedlot steers contained the most total lipid and triglycerides. Polyunsaturated lipid was highest in muscles of game animals due to higher levels of phospholipids. Polyunsaturated:saturated lipid ratios were highest in muscles of game animals followed by those in the muscles of range steers and lastly by those in the muscles of feedlot steers. In addition, the proporation of 18:3, an omega‐3 polyunsaturated fatty acid, in total polyunsaturated acids measured were higher in the muscles of game animals and range steers than in those of feedlot steers.
PERCEIVED QUALITY OF FOOD PRODUCTS AND ITS RELATIONSHIP TO CONSUMER PREFERENCES: THEORY AND MEASUREMENT1
Authors: STEENKAMP JAN‐BENEDICT E.M. 
Published: May 2007

ABSTRACTThis paper investigates theoretically and empirically the meaning of food quality to consumers and the role perceived food quality plays in the formation of consumer preferences. The empirical study involved the product categories margarine/butter and meat products. Subjects were 1074 Dutch purchasers of foods. As evidenced by the empirical results, perceived quality is a global judgment, pertaining to sensory, instrumental and expressive attributes. It serves as a mediating concept, capturing some (but not all) of the effects of the product dimensions on preference. Inclusion of perceived quality in the model of preference formation leads to a significantly better explanation of preference. However, the mediating role of perceived quality is product specific. The results of the study show that the role perceived quality plays in consumer decision processes is much more important for branded food products than for unbranded products. Further, it is shown in which way the results of such a study can guide food scientists in adapting food products in accordance with consumers' opinions on quality and preference.
GROWTH OF STAPHYLOCOCCUS AUREUS S‐6 AND YERSINIA ENTEROCOLITICA CDC A2635 IN COW, SOY AND WINGED BEAN MILKS
Authors: RHODEHAMEL E.J. , REDDY N.R. , PIERSON M.D. 
Published: May 2007

ABSTRACTThe two common foodborne pathogens, Staphylococcus aureus S‐6 and Yersinia enterocolitica CDC A2635 were inoculated into whole cow, soy and winged bean milks and incubated at three different temperatures (10°, 25°, 37°C) to evaluate the potential for their growth. The legume milks were prepared by a hot grind method from either whole soybeans (Essex variety) or whole winged beans (Chimbu variety). In general, both foodborne pathogens grew well in all test media. However, S. aureus incubated at 10°C for 120 h, and Y. enterocolitica incubated at 37°C for 48 h were the only two conditions in which less than 108 cells/mL were obtained.
NUTRIENT QUALITY OF SELECTED VEGETABLES PREPARED BY CONVENTIONAL AND COOK‐FREEZE METHODS
Authors: LANE RALPH H. , NEGGERS YASMIN B. , BONNER JUDITH L. , STITT KATHLEEN R. 
Published: May 2007

ABSTRACTSelected vegetables (spinach, broccoli, sweet potatoes, and collard greens) prepared in 2.27 kg (5 lb) quantities by boiling, were frozen and stored for six months at −18°C. Zinc, iron, β‐carotene, and ascorbic acid were determined on the raw vegetable immediately after cooking and after reheating in a microwave oven subsequent to 6 months frozen storage. The greatest nutrient loss occurred for water soluble nutrients during boiling. Nutrient comparison between cooked samples (conventional method) and samples microwaved after 6 months frozen storage (cook‐freeze method) indicated that differences existed only in ascorbic acid content of spinach. Data indicated that vegetables prepared by cook‐freeze, a method used by health care institutions, were generally equal in nutrient quality to conventionally prepared vegetables.
INFLUENCE OF NACL LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTS
Authors: BREWER M. SUSAN , JOHNSON CRAIG C. , FIELD RAY A. 
Published: May 2007

ABSTRACTThe influence of NaCl levels and freezing on bind characteristics and protein exudate of chunked and formed lamb roasts were evaluated. Roasts prepared from frozen lean had lower shear values and Instron peak loads than did roasts prepared from fresh lean. Freezing of lean prior to processing lowered percentage actin in exudate but significant (P<.05) NaCl level × freezing interactions existed for percentage actin and myosin. Increasing NaCl levels from .5 to 2.0% decreased cook loss in all roasts made from fresh and frozen meat and increased Instron measures of bind in roasts made from fresh but not frozen meat. Effects of freezing and NaCl level on extractability and functionality of the myofibrillar proteins into the exudate at meat chunk surfaces is probably responsible for the observed differences in bind.
ASCORBIC ACID CONTENT OF BROCCOLI DURING MARKETING1
Authors: HUDSON D. E. , CAPPELLINI M. , LACHANCE P. A. 
Published: May 2007

ABSTRACTFresh California‐grown broccoli from eastern wholesale markets, retail stores and simulated consumer storage was analyzed for total ascorbic acid, L‐ascorbic acid (AA) and dehydroascorbic acid (DHAA). Highest concentrations of AA were found in the buds of broccoli sampled from wholesale markets. During the course of marketing stems retained AA better than the buds. The differences in AA concentrations between retail and stored samples were significant only with the buds. Wide deviations in the AA content of broccoli were found within store samples and among samples from different marketing periods but not among stores. Dehydroascorbic acid comprised only a small amount of the total AA, indicating that AA content is an accurate indicator of broccoli's total vitamin C content during handling and storage.
AROMA CONSTITUENTS OF MUSCADINE WINES1
Authors: LAMIKANRA OLUSOLA 
Published: May 2007

ABSTRACTWelder and Noble muscadine wines were analyzed for their volatile aroma compounds with a combined gas chromatograph‐mass spectrometer. Higher alcohols and esters of fatty acids were numerically the largest groups of flavor components identified, with many of these compounds present in both Welder and Noble wines. The relative concentrations at which they occured in both wines were however different. The more intense peaks appeared in the Noble wine in most cases. 2‐phenylethanol which is often present in muscadine grapes was also identified in the wines. A gas chromatogram of the wine extracts are presented, along with a Table of compounds and their associated mass spectral data.
PALATABILITY ATTRIBUTES OF LOW VOLTAGE ELECTRICALLY STIMULATED HOT BONED BOVINE MUSCLE
Authors: WILL P.A. , REESING E.O. 
Published: May 2007

ABSTRACTTwelve grain‐fed heifers with carcass weights ranging from 163 kg to 232 kg were randomly assigned to low voltage electrical stimulation (45 volts, 1.5 amps, pulsation cycle of 1.5s for duration of 150s) or no stimulation treatments. The semitendinosus (ST) and supraspinatus (SS) muscles were studied using high temperature (10h at 14° C plus 30h at −2° C) and low temperature conditioning (40h at −2° C) periods. Shear force and taste panel data were taken. Shear force data indicated statistically significant differences (P < .05) existed between electrically stimulated and nonstimulated hot boned supraspinatus (SS) and semitendinosus (ST) muscle. The duo‐trio test indicated that panelists were able to detect a difference between electrically stimulated and nonstimulated muscle (P < .05).
EFFECTS OF GROWTH REGULATORS ON YIELD AND QUALITY OF MUNGBEAN SPROUTS GROWN IN AN AUTOMATICALLY CONTROLLED CHAMBER
Authors: CHEN SHIN‐LIN , BREENE WILLIAM M. , SCHOWALTER CRAIG 
Published: May 2007

ABSTRACTHigh quality mungbean sprouts are characterized by thick hypocotyls and short roots. In this study, three plant growth regulators (gibberellic acid, ethephon and abscisic acid) were applied to mungbean sprouts during growth in a microprocessor controlled chamber. Ethephon and gibberellic acid treatments produced sprouts having substantially more food value (dry matter, protein, ascorbic acid) per 100 g of mungbeans than the nontreated controls. Single application (10 or 20 ppm) or double application (20 ppm) ethephon treatment improved mungbean sprout quality through its root‐shortening and hypocotylthickening effects. The chamber developed in this study eliminated labor and provided a simple, convenient and reproducible sprout growing process. It has potential in small factories or restaurants as well as in the laboratory.
NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLES
Authors: KLEIN BARBARA P. 
Published: May 2007

ABSTRACTConsumption of fresh or minimally processed fruits and vegetables is increasing due to consumer concern about the effects of processing on nutrients in foods. Relatively little information is available in the literature regarding specific storage and handling techniques that have an impact on nutritional value for fruits and vegetables. Commonly used technologies such as low temperature and controlled atmosphere storage affect vitamin content. The information about other operations such as preparation for the table and irradiation on vitamin losses is fragmentary and may not reflect current practices. It appears that conditions that preserve sensory quality of fruits and vegetables also maintain nutritional value.
PROTEIN QUALITY IN COMMERCIAL MILK‐BASED INFANT FORMULAS
Authors: POMPEI CARLO , ROSSI MARGHERITA , MARÈ FLAVIA 
Published: May 2007

ABSTRACTProtein quality was evaluated in thirteen powdered and liquid milk‐based infant formulas. The parameters evaluated and found most suitable to describe protein quality in such products were: total hydroxymethylfurfural, protein‐reducing substances, lysinoalanine, available lysine, tyrosine, chemical score, in‐vitro protein digestibility, calculated protein‐efficiency ratio and the whey‐protein/casein ratio. Lysinoalanine content was found to be one of the indices most sensitive to heat damage undergone by the product, and is correlated both linearly (p = 0.05) and directly with total hydroxymethylfurfural and protein reducing substances. The graphic representation of Quantitative Descriptive Analysis (QDA) was used to compare the various formulas. Global evaluation of the ten protein quality parameters taken into consideration revealed a modest difference between powdered and liquid formulas, which achieve mean QDA scores of 4.94 and 5.16, respectively. Powdered formulas, however, present more constant quality than liquid ones.