bluuebunny/crossref_metadata_2025_split huggingface dataset:
Vacuum Mixing Influence on Characteristics of Sectioned and Formed Beef Steak
Authors: BOOREN A. M. , MANDIGO R. W. , OLSON D. G. , JONES K. W. 
Published: August 2006

ABSTRACTChoice, Yield Grade 3 chucks were purchased vacuum packaged within 48 hr of slaughter. They were randomly allocated to treatments of vacuum or no vacuum mixing and 6 or 12 min mixing periods. The meat was formulated into sectioned and formed steaks. A trained sensory panel evaluated all samples and color scores were assigned to each steak. Instron adhesion measured binding of meat pieces, Kramer shear indicated tenderness, mg exudate/cm2 measured binding proteins. Reflectance spectrophotometry measured oxymyoglobin and metmyoglobin. Electrophoresis was used to separate and quantitate individual myofibrillar proteins. Sensory analyses indicated vacuum processed steaks had superior bind (P < 0.01) while juiciness, flavor and tenderness remained unchanged. Instron analyses indicated no difference in tenderness or bind strength due to vacuum. Subjective color analyses indicated less desirable color for vacuum mixing (P < 0.05) and the amount of oxymyoglobin and metmyoglobin were not changed due to treatment. There was less exudate at the bond site for vacuum mixing (P < 0.01). Sarcoplasmic and myofibrillar proteins were similar over vacuum treatment.
Effect of Continuous Massaging on Bind, Yield, and Color of Hams
Authors: GILLETT T. A. , CASSIDY R. D. , SIMON S. 
Published: August 2006

ABSTRACTBoneless closely trimmed hams were randomly assigned to six treatment groups to determine the effect of massaging time (4, 8, 12, 16, 20, and 24 hr) on selected ham characteristics. All hams were stitch pumped 30% above green boneless weight with a pickle containing water, salt, sugar, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite. Pickled hams were massaged continuously (30 mm forward‐30 mm reverse cycle) at 5 rpm in a 4°C cooler. Hams were stuffed into size 7 fibrous casings and processed in a smokehouse to an internal temperature of 67°C. Results showed that a massaging time increased there were significant (P < 0.01) increases in bind, color uniformity, color intensity, and moisture retention.
Thiamin Content, Texture, and Sensory Evaluation of Postmortem Papain‐Injected Chicken
Authors: PRUSA KENNETH J. , CHAMBERS EDGAR , BOWERS JANE A. , CUNNINGHAM FRANK , DAYTON A. D. 
Published: August 2006

ABSTRACTTaste panel scores, Instron measurements, and thiamin, fat, and moisture contents from microwave and conventionally cooked baking hens, injected with distilled water and papain solution (0.001 and 0.002%) were determined. Moisture, fat, and thiamin contents and cooking losses were not significantly affected by treatment. For papain injected samples, Instron measurements were less than those for uninjected samples when fibers were separated against the grain. Papain injected samples were more tender and mealier than uninjected samples. Roast chicken flavor was unaffected, but off‐flavor increased in the papain‐injected samples. Generally, cooking methods did not affect sensory scores.
Growth and Enterotoxin A Production by Staphylococcus aureus in Precooked Bacon in the Intermediate Moisture Range
Authors: LEE R. Y. , SILVERMAN G. J. , MUNSEY D. T. 
Published: August 2006

ABSTRACTDifferent water activities were obtained in precooked bacon by varying the frying time. Water activity (aw) correlated best to the moisture, salt and protein content. When stored aerobically at 37°C, S. aureus A100 was capable of rapid growth in precooked bacon at a aw of 0.84 or above, whereas at 20°C a aw of 0.88 or higher was required. Under anaerobic storage at 37°C, growth was observed at a aw of 0.90, and at 20°C slight growth was noted at a aw of 0.91. The increase in the minimal aw required for aerobic growth at the lower temperature was reflected in the differences between the isotherms obtained at 37°C and 20°C. The maximum populations achieved were higher for samples stored aerobically. Enterotoxin A (19–821 ng/g) was found in all aerobically stored samples where growth occurred. Enterotoxin A (38–109 ng/g) was also found in all anaerobically incubated samples where the population of S. aureus increased more than one logarithmic cycle.
Effects of Processing on Zinc Levels in Spinach, Beef, and Potatoes
Authors: ROSENBLOOM NANCY J. , POTTER NORMAN N. 
Published: August 2006

ABSTRACTSpinach, beef, and potatoes were subjected to combinations of cooking, freezing, retorting, and storage and analyzed for total zinc and water soluble zinc, before and after acid‐enzyme digestion. Zinc and its complexes that were soluble were membrane filtered to exclude the passage of substances larger than 5,000 daltons. Approximately 30–50% of the total zinc in spinach systems and about 70–100% of the zinc in potato systems was water soluble. Practically none of the endogenous zinc in beef was water soluble. Regardless of processing method, essentially all zinc in spinach and potatoes and about half of the zinc in beef was released after acid‐enzyme digestion. All of the spinach and potato zinc and at least a third of the beef zinc following digestion passed through the 5,000 dalton membrane.
Methylene Chloride Extraction of Gossypol from Cottonseed Products
Authors: CHERRY JOHN P. , GRAY MARIE S. 
Published: August 2006

ABSTRACTMethylene chloride was used to reduce the amount of free and total (free plus bound) gossypol in hexane‐defatted meal and the liquidcyclone‐processed (LCP) underflow fraction of glanded cottonseeds from 2.6% and 3.4% to 0.013% and 0.15%, respectively (the accepted level of free gossypol in cottonseed products for food is 0.045%). The cottonseed meals were pretreated one of three ways to rupture the gossypol glands: (a) equilibrated with additional water; (b) suspended in various water‐propylene glycol mixtures; or (c) mixed with an acetic acid‐water‐propylene glycol solution. The gossypol was then readily extracted from the meals with methylene chloride. Low levels of water and acetic acid in propylene glycol aided methylene chloride in the removal of free and total gossypol and did not greatly alter the proximate composition, solubility, and gel electrophoretic properties of proteins; amino acid content; and chemical scores of the treated meals. Success with this process should improve the potential of LCP‐cottonseed by‐product (underflow) as feed or food.
Influence of Breed Type, Sex, Feeding Systems, and Muscle Bundle Size on Bovine Fiber Type Characteristics
Authors: JOHNSTON DAVID M. , MOODY W. G. , BOLING J. A. , BRADLEY N. W. 
Published: August 2006

ABSTRACTFiber type numbers, percentages and diameter were evaluated in two experiments. Experiment 1 contained Angus and Angus cross cattle consisting of 48 steers and 48 heifers with half of each sex fed grain while the other half were fed grain‐on‐grass. Experiment 2 contained 12 Angus and 12 Simmental cross steers slaughtered at four feeding system endpoints. Steers tended to have a higher percentage of βR and a lower percentage of αW fibers than heifers; The percentage of βR fibers increased in the longissimus and semi‐membranosus, while the αW fibers decreased. The percentage of αW fibers in the biceps femoris and semitendinosus muscles increased over the longer feeding period while the percentage βR tended to decrease. Breed appeared to have little effect on histological traits in the longissimus and semimembranosus muscles. Bundle size had no effect on fiber type diameter; however, in all muscles there was a tendency for the βR population to increase as bundle size increased.
Reducing Postmortem Aging Time of Beef with Electrical Stimulation
Authors: SAVELL J. W. , McKEITH F. K. , SMITH G. C. 
Published: August 2006

ABSTRACTTwo studies (Study 1 = 23 forage‐fed steers; Study 2 = 20 grain‐fed steers and heifers) were conducted to determine relationships of electrical stimulation (ES) and/or postmortem aging (PA) to tenderness of beef. For Study 1, steaks from ES sides had lower (P < 0.05) Warner‐Bratzler shear (WBS) values than steaks from not‐ES sides for each PA period. In addition, the percentage reduction in WBS values was greater for the steaks from the ES‐Day 2 group (–29.5%) than for steaks from even the longest PA period (14 days) from the not‐ES group (–25.8%). For Study 2, during the fist three PA periods (1, 2 and 5 days), ES resulted in more desirable (P < 0.05) flavor ratings (Day l), higher (P < 0.05) tenderness ratings and lower (P < 0.05) WBS values (Day 1, 2, 5) and more desirable (P < 0.05) overall palatability ratings (Day 1, 2). During the last three PA periods (8, 11 and 14 days), ES resulted in higher (P < 0.05) tenderness ratings (Day 8), lower (P < 0.05) juiciness ratings (Day 11, 14) and lower (P < 0.05) WBS values (Day 8). Based on these results, ES had the greatest impact on beef palatability if the period of aging was 8 days or less; with additional aging time, ES effects on palatability were negated. When each treatment (ES, not‐ES) was divided into two groups based on median tenderness ratings for the not‐ES group, ES had the greatest impact on those carcasses in the “tough” group while ES had little impact on those carcasses in the “tender” group. ES will accelerate the postmortem aging of beef but the aging time reduction and extent of ultimate tenderization appears to be affected by the inherent tenderness of the beef.
Functional and Chemical Characteristics of Bovine Plasma Proteins Isolated as a Metaphosphate Complex
Authors: ETHERIDGE P.A. , HICKSON D.W. , YOUNG C.R. , LANDMANN W.A. , DILL C.W. 
Published: August 2006

ABSTRACTA protein isolate was prepared from edible beef plasma by complexing the proteins with sodium hexametaphosphate. The isolate contained 82% protein which was completely soluble within the pH range 5.0–8.0. Foam volumes of solutions of the phosphated protein was greater than those observed in egg albumen or in plasma proteins prepared by the ultrafiltration process. Electrophoretic resolution revealed small differences in the protein species in phosphated plasma isolates and that prepared by ultrafiltration. Amino acid analyses revealed no major difference between the two plasma protein isolates; the major difference was a reduced tryptophan content in the phosphated protein.
A Method for the Analysis of Tyramine in Meat Products: Its Content in Some Spanish Samples
Authors: SANTOS‐BUELGA CELESTINO , NOGALES‐ALARCON ANA , MARINE‐FONT ABEL 
Published: August 2006

ABSTRACTA method is described for the analysis of tyramine in meat and meat products by sand column extraction eluted with ethyl acetate. Tyramine is determined quantitatively by fluorometry once the corresponding fluorophore has been formed by reacting the final extract with α‐nitrous‐β‐naphthol Qualitative confirmation is carried out by spectrofluorometry and thin‐layer chromatography. The average recovery was 88.80% and the relative standard deviation 6.35%. The method has been applied to 15 Spanish meat products, the amounts found oscillating between 0.13 and 301.2
Flavor and Antibotulinal Evaluation of Sorbic Acid‐Containing Bacon
Authors: HUHTANEN C. N. , TALLEY F. B. , FEINBERG J. , PHILLIPS J. G. 
Published: August 2006

ABSTRACTBacon was prepared in a single pumping operation with a nitrite‐free brine containing suspended, finely pulverized sorbic acid with the regular curing agents. The bacon, after being processed, was evaluated for susceptibility to Clostridium botulinum spore outgrowth and for taste panel acceptability using a 9‐point hedonic scale. Sorbic acid levels of 0.13% or higher in the processed bacon gave nearly complete protection against spore outgrowth (as determined by gas production in aluminum cans) for the duration of the 6 months abuse period. The increase in antibotulinal efficacy with sorbic acid was generally associated with a lower pH. Flavor scores of control, nitrite‐cured, and sorbic acid‐cured bacon showed no significant differences among the three samples. After storage for 6 wk at 0–2°C, there was a decrease in the flavor scores, but the only statistically significant decrease was in the nitrite‐cured bacon.
Wheat Hardness: Time Required to Grind Wheat with the Brabender Automatic. Micro Hardness Tester
Authors: MILLER B. S. , AFEWORK S. , HUGHES J. W. , POMERANZ Y. 
Published: August 2006

ABSTRACTThe Brabender automatic micro hardness tester was used to measure the time required to grind 4g of wheat. Effects of temperature and moisture were determined. Increasing temperature from 15 to 40°C generally decreased grinding time, but differentiation among samples was better at 15°C than at higher temperatures. Increasing moisture content increased the grinding time of soft wheat much more than it increased the grinding time of hard wheat. The tester can detect differences related to milling properties of hard wheats, hardness among some wheat classes and among some varieties representing a single class of wheat. The instrument can also be used to evaluate hardness of plant‐breeders' samples, so that selections with extreme hardness or softness can be discarded, and to distinguish between hard and soft wheats in marketing channels.
Effect of Zinc Fertilization on Yield, Enzymatic Discoloration, Phenolic and Nitrogenous Constituents of Potato Tubers
Authors: MONDY N. I. , CHANDRA SUBHASH 
Published: August 2006

ABSTRACTThe effect of zinc fertilization on yield, enzymatic discoloration, phenolic and nitrogenous constituents of Katahdin potatoes was studied. Zinc sulfate was banded in the soil at the time of planting at rates of 0, 20, 40, and 100 1b/acre. Application of 100 1b/acre zinc reduced significantly the total yield and especially U.S. #l yields of potatoes, but no significant differences in yield were observed up to 40 1b/acre zinc sulfate. Zinc fertilization significantly reduced phenolic content and discoloration of tubers. Nonprotein nitrogen and free amino acid contents were reduced at all levels of zinc application, and total nitrogen was significantly reduced at the 100 1b/acre level.
Molecular Structure of Banana Starch
Authors: KAYISU KALENGA , HOOD LAMARTINE F. 
Published: August 2006

ABSTRACTStarch isolated from green banana fruit was hydrolyzed with pullulanase and β‐amylase and the hydrolyzates fractionated on Sephadex G‐50 and G‐100. Debranching of the starch and it β‐limit dextrin with pullulanase revealed that banana amylopectin had populations of d̄.p̄. 45 and d̄.p̄ 15 chains in a molar ratio of 1:6. The average chain length of the debranched starch and the debranched β‐limit dextrin was 26 and 10, respectively. The amylose content was 16%. Amylose prepared by selective leaching and by thymol complexation had β‐amylolysis limits ≥ 92%.
Photochemial Degradation of Betanine and Selected Anthocyanins
Authors: ATTOE E. L. , VON ELBE J. H. 
Published: August 2006

ABSTRACTThe effect of fluorescent light on the degradation rates of betanine and the major cranberry anthocyanins was determined in model systems. Degradation rates were measured in the presence of oxygen in a temperature range 25–55°C. Retained pigment was separated and quantified by high performance liquid chromatography. Light had a minimal effect at 55°C because of considerable thermal destruction. However, at 40°C for anthocyanins and 25°C for betanine, light was responsible for most of the degradation occurring. Light increased rates of anthocyanin degradation more than those of betanine. Molecular oxygen was necessary for light to have a significant effect.
Prevention of the Green‐Gray Discoloration in Cooked Liquid Whole Eggs
Authors: GOSSETT PATRICIA W. , BAKER ROBERT C. 
Published: August 2006

ABSTRACTThe prevention of the green‐gray discoloration of cooked liquid whole eggs was studied. Acidic chelating agents were added to raw liquid whole egg samples at pH 8.50. Samples were cooked at 100°C for 20 min, held over a steam bath for 60 min, and then measured for color. Results show the following approximate optimum concentrations will prevent the discoloration at p = 0.05: acetic acid, 0.19%; citric acid, 0.17%; Na2EDTA, 0.029%; lactic acid, 0.27%; malic acid, 0.22%; monosodium phosphate, 0.34%; propionic acid, 0.26%; and succinic acid, 0.27%. It was also found that the average maximum pH attained by raw liquid whole eggs when stored at 3°C for 21 days was 7.93 ± 0.19. A taste panel indicated that there were no significant differences in overall acceptability with the Na2EDTA and the monosodium phosphate treatments. The citric acid treatment was not significantly different from the control in flavor acceptability. Other treatments were judged to be inferior to the control.
Effects of Electrical Stimulation and Delayed Chilling of Beef Carcasses on Carcass and Meat Characteristics
Authors: ELGASIM E. A. , KENNICK W. H. , McGILL L. A. , ROCK D. F. , SOELDNER A. 
Published: August 2006

ABSTRACTA 2x2 factorial experimental design with 2 replications was used to study the effects of a combination of electrical stimulation and delayed chilling of carcass on meat characteristics. Twenty Standard or Good grade beef cattle were slaughtered and 10 sides were assigned to each of the 4 treatments. Meat characteristics were evaluated subjectively (sensory panel evaluation) and objectively (W‐B shear device). Electrically stimulated carcasses cooled faster in the first hour postmortem; thereafter the order of further cooling was reversed. The 24 hr postmortem weight loss in the electrically stimulated with delayed chilling did not differ (P > 0.05) from those receiving electrical stimulation plus immediate chilling nor those not stimulated but chilled immediately. For delayed chill carcasses, 24 hr postmortem weight loss was lower (P < 0.05) in electrically stimulated than in nonstimulated groups. Electrical stimulation reduced (P < 0.05) cooking losses. The difference in sarcomere lengths among the 4 treatments was not significant (P > 0.05). At the microstructural level, an open triad and T‐system were observed immediately following electrical stimulation. As early as 24 hr postmortem, considerable Z‐line degradation was observed in the electrically stimulated and delayed chilled samples.
Changes in Fatty Acids and Sensory Quality of Fresh Water Prawn (Macrobrachium rosenbergii) Stored Under Frozen Conditions
Authors: REDDY S. K. , NIP W. K. , TANG C. S. 
Published: August 2006

ABSTRACTThe effects of frozen storage and packaging methods on the oxidation of fatty acids and rancidity development in fresh‐water prawn Macrobrachium rosenbergii were studied. The lipids of these fresh prawns contained 23% saturated, 46% monounsaturated, and 31% polyunsaturated fatty acids. The fatty acids, especially the unsaturated ones decreased during frozen storage for 6 months at ‐18°C, regardless of the packaging procedure employed. No objectionable rancid flavor was detected in these prawns during the 6‐month frozen storage study.
Use of Mechanically Separated Spleen in Frankfurters
Authors: BITTEL R. J. , GRAHAM PAUL P. , BOVARD K. P. 
Published: August 2006

ABSTRACTBeef and pork frankfurters were produced with 0, 5, 10, and 15% of the meat block being mechanically separated spleen (MSS). No fatting or peelability problems were experienced. Frankfurters were held at 2°C and evaluated at 2‐wk intervals for 6 wk. Consumer panelists rated all products acceptable. A bi‐monthly laboratory taste panel evaluated all frank furters (except the 15% product) acceptable during storage. Allo‐Kramer shear values decreased with increased MSS, Frankfurters with 5, 10, and 15% MSS had 2.2, 3.9, and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers.
Effect of Sweetener Types on Quality and Composition of Canned Kiwi Nectars
Authors: WILDMAN TEOTISTE , LUH B. S. 
Published: August 2006

ABSTRACTThe effect of sweetener types and citric acid on quality and composition of canned kiwi fruit nectars was investigated. Objective measurements with a Brookfield viscosimeter indicate that the consistency of the nectars changed very little with the sweetener types. The high performance liquid chromatography method was used to determine the various oligosaccharides in the nectars. Sensory evaluation of the canned nectars indicates that the sweetener types and citric acid cause some differences in sweetness scores. The panel did not find significant difference in flavor between the nectars made with sucrose and those made with other combinations.
Influence of Immature Fruits on Strawberry Jam Quality and Storage Stability
Authors: SPAYD S. E. , MORRIS J. R. 
Published: August 2006

ABSTRACTJam was prepared from two strawberry cultivars, ‘Cardinal’ and A‐5344, which were suited to once‐over machine harvest. For jam manufacture, puree from ripe (R) and immature (IM) fruits were combined in the following blends: 25% R + 75% IM, 50% R + 50% IM, 75% R + 25% IM, and 100% R. Initially and after storage at 2°C for 6 and 12 months, jam color and flavor of all mixtures were acceptable. Jam made from 25 and 50% ripe fruit of A‐5344 had unacceptable color after 6 and 12 months, respectively, at 25°C. All jam stored at 35°C was unacceptable after 6 months. Color acceptability was more dependent on total anthocyanin content than the percentage of ripe puree used in jam manufacture.
Determination of Tartrazine in Food Products by HPLC
Authors: HURST W. J. , McKIM J. M. , MARTIN R. A. 
Published: August 2006

ABSTRACTHigh Performance Liquid Chromatography (HPLC) has been applied to the characterization and quantitation of tartrazine (FD&C Yellow 5) in a variety of food products. After extraction, HPLC analysis is complete within 10 min. Recovery studies of 93–97% indicate method accuracy from three food matrices. The method exhibits a %Cv of less than 5% for standards and samples. This method also separates Yellow 5 from Red 2, and Red 40.
Gas Chromatographic Analysis of Sugars in Granola Cereals
Authors: LI B. W. , SCHUHMANN P. J. 
Published: August 2006

ABSTRACTFourteen granola cereals from seven different manufacturers were analyzed for sugars with a gas chromatographic technique that determines the type and amount of all the common food sugars. The total sugar content of the cereals ranged from 22–32% of dry weight. Sucrose was the predominant sugar, along with varying amounts of fructose and glucose. Several cereals also contained lactose. New sampling procedures have been developed for these heterogeneous mixtures.
Importance of Sensory Evaluation in the Stability Testing of a Medical Food
Authors: THOMAS S. M. , CAPORASO F. , MILLER G.A. , KIRAL R.M. 
Published: August 2006

ABSTRACTA medical food was formulated as a dry powder product containing free essential amino acids, fat and carbohydrates. Samples were stored at 4°C, 25°C, and 40°C and evaluated periodically during storage. Proximate analysis, pH, amino acid analysis, osmolarity, emulsion stability, Hunter color difference, and sensory evaluation tests were performed. Changes could not be detected by the chemical tests employed, but were manifested in sensory analysis. This study indicated that sensory testing of medical foods is a critical tool in the assessment of product stability and must be considered an integral part of any medical food stability program. Chemical analysis alone will not provide sufficient data to allow prediction of either patient acceptance or product integrity.
A Cooling System with Water Recycle for Blanched Vegetables
Authors: SWARTZ JOHN B. , CARROAD PAUL A. 
Published: August 2006

ABSTRACTA water conserving cooling system with water recycle for blanched vegetables was designed to complement a previously developed water recycling blancher. The two stage cooler consisted of an evaporative cooling section with forced air and water sprays and a flume cooler with water, which was both refrigerated and recycled. A pilot scale blanching and cooling system was constructed, and broccoli spears were processed. The cooling system was effective at lowering the product temperature rapidly while maintaining the quality of the product at a high level as determined by ascorbic acid concentration, percentage of total solids, percentage of retained chlorophyll, and microbial counts.