bluuebunny/crossref_metadata_2025_split huggingface dataset:
Molecular Properties of Post‐Mortem Muscle. 4. Effect of Temperature on Adenosine Triphosphate Degradation, Isometric Tension Parameters, and Shear Resistance of Bovine Muscle
Authors: BUSCH W. A. , JR. F. C. PARRISH , GOLL DARREL E. 
Published: August 2006

SUMMARY– Investigations were conducted on the effect of three storage temperatures, 2°, 16°, and 37°, on the changes and relationships of certain chemical and physical properties of post‐mortem bovine semitendinosus and psoas muscle. Post‐mortem muscle shortening was measured with the isometer. Isometric tension development was maximal at 2°, minimal at 16°, and at 37° tension was approximately one‐half that developed at 2°. The large tension development at 2° very likely originates from the same events as those in “cold shortening.” Differences in isometric tension parameters were noted between muscles in that psoas muscle developed tension and lost the ability to maintain tension more quickly than did the semitendinosus. Loss of ability to maintain tension was observed only at 2°, and this could correspond to a “resolution” of rigor mortis. Adenosine triphosphate (ATP) degradation was measured by two methods, ammonia production and bioluminescent enzymic method; the bioluminescent method proved to be the more satisfactory. A common relationship was observed between pH and ATP for both muscles and the three temperatures studied. No direct relationship was found between ATP degradation and shear resistance with the possible exception of muscle stored at 37°. Isometric tension parameters and shear resistance were related somewhat at 2° in semitendinosus muscle, but no relationship existed at 16° and 37°. Although considerable tension developed in psoas and semitendinosus muscle at 37°, shear resistance values decreased continuously, indicating that factors other than shortening are more important at high temperature and that these factors are temperature‐dependent.The role of ATP degradation in tension development was difficult to interpret, since at 2°, only a small change occurred in ATP level during large tension development, and the level of ATP at 2° did not differ from ATP level in muscle stored at 16° which developed little tension.Differences in post‐mortem muscle shortening at 2 and 37 are discussed.
A Quantitative and Morphological Study of Bovine Longissimus Fat Cells
Authors: MOODY W. G. , CASSENS R. G. 
Published: August 2006

SUMMARY— A quantitative and morphological study was made of bovine fat cells from three marbling groups of longissimus muscle. Tracings on acetate paper were made of the visual marbling depots and the area measured at three positions with an ocular grid for both size and distribution of fat cells. Comparisons were also made of subcutaneous, intermuscular and intramuscular fat cell size. Intrafiber lipid accumulation was observed and the average number of red fibers per bundle determined. These results indicate that traceable intramuscular fat is not a good measure of total intramuscular fat. There did not appear to be a consistent medial, central and lateral marbling pattern among the three marbling groups; however, significant differences were apparent within groups. Fat cell size increased with increases in cell mass, marbling and total chemical fat of the muscle.Fat cells accumulated and grew in close proximity to portions of the circulatory system. Lipid deposits adjacent to the muscle contained larger fat cells than was evident in the extrafascicular spaces within the muscle. Intrafiber lipid was readily apparent in approximately 35% of the muscle fibers and probably represented either mitochondria or triglyceride. The interrelationship of subjective marbling scores, chemically determined fat, fat cell size, fat cell distribution and intrafiber lipid characteristics are complex and require complete investigation before the association of muscle fat and meat quality can be resolved.
Determination of Flavor Threshold Levels and Sub‐Threshold, Additive, and Concentration Effects
Authors: KEITH ELIZABETH S. , POWERS JOHN J. 
Published: August 2006

SUMMARY— The flavor threshold concentrations were determined for 23 compounds composing an artificial peach beverage base. The threshold levels ranged from 52 ppm to 0.4 ppb. The threshold values were used in sub‐threshold, additive sub‐threshold, and concentration trials. Sub‐threshold and additive sub‐threshold effects resulted from only a few of the flavor combinations tried. Change in concentration of one compound in a mixture of six compounds was not readily detectable organoleptically. The difference in concentration could be detected gas chromatographically, but only if the mixtures were extracted with pentane and concentrated.By dividing the respective threshold values into the amount of each compound present in the beverage, a factor was calculated, called the “unit flavor base,” which indicated the relative importance of each compound as a flavor substance in the peach beverage. By dividing the gas chromatographic peak heights by the respective threshold values, gas chromatographic response was weighted for flavor importance. When the unit flavor base and weighted gas chromatographic response were converted into logarithms, the relation between the values was nearly linear. The correlation coefficient was 0.8691 (significant @ 0.01).
Histological Development of the Green Bean Pod as Related to Culinary Texture.
Authors: REEVE R. M. , BROWN M. S. 
Published: August 2006

SUMMARY— The different tissues of the green pod exhibit a wide range in cellular structure and composition at edible maturities. Large substomatal spaces and intercellular spaces in outer parenchyma and thick‐walled hypodermis contribute to cell separation or sloughing when the beans are cooked. Cells of the outer parenchyma contain numerous starch granules, are thicker walled than the inner parenchyma cells, and usually are not torn as a result of freezing. Cells of the inner parenchyma are thin‐walled and form a compact, succulent tissue with only minute intercellular spaces. Slow rates of freezing result in radial cracks often extending into the young fiber sheath lying between the inner and outer parenchyma zones. With more rapid freezing small cracks sometimes appear only in close association with the immature fiber sheath cells.Prolonged immersion freezing usually results in radial splitting throughout all tissues without respect to differences in structure and composition. In pods overly mature for culinary use wall thickening and lignification of sheath sheath and sclereid caps contribute to toughness and stringiness. Other histological aspects of texture qualities involve growth environment and postharvest conditions.
Carbonyls in Oxidizing Fat. 11. The Effect of the Pro‐oxidant Activity of Sodium Chloride on Pork Tissue
Authors: ELLIS R. , CURRIE G. T. , THORNTON F. E. , BOLLINGER N. C. , GADDIS A. M. 
Published: August 2006

SUMMARY‐Oxidation of freezer‐stored, sodium chloridecured pork was characterized by a rapid rate and moderately high monocarbonyl/peroxide ratios. Increase in the concentration of NaCl accelerated autoxidation, but did not affect hydroperoxide decomposition to monocarbonyl compounds. High proportions of lean increased autoxidation and the monocarbonyl‐peroxide ratios. Sodium nitrite (0.03%) catalyzed autoxidation by reaction with the meat pigment in an apparently independent effect to that exerted by NaCl. Composition of the free monocarbonyl compounds indicated linoleate specificity in peroxide decomposition, although hematin catalysis is nonspecific in its attack on unsaturated fatty acids. Possible direct effects of NaCl did not appear to involve a reactive chloride ion.
Muscle Protein Composition and Eating Quality of Fresh and Frozen Turkeys
Authors: HOKE IRMA M. , McGEARY BERNICE K. , LAKSHMANAN FLORENCE 
Published: August 2006

SUMMARYFifty‐four Beltsville small white male turkeys were studied either fresh‐unfrozen or frozen‐stored for 5 and 10 months. Samples of raw muscle were removed for protein analysis; the turkeys were then roasted at 325°F to end‐points of 165, 17.5, and 185°F in the thigh muscles and eating quality was evaluated.Quantitative changes in muscle proteins as separated from extracts made with KCl‐borate buffer or with de‐ionized water were not marked. There was a decrease in actomyosin nitrogen of pectoralis major and some indication of proteolytic Changes. The magnitude of these changes in turkey muscles stored up to 10 months was not expected to alter eating quality as much as the longer cooking times required to reach the end‐point temperatures when cooking frozen‐stored turkeys.Moisture losses were higher, and cooked thigh muscles were more tender and mealy from frozen‐stored than fresh turkeys. Cooked pectoralis major muscles required more force to shear after 5 months storage than at either 0 (fresh‐unfrozen) or 10 months storage. There was some indication that an undesirable flavor developed in thigh meat of turkeys stored 10 months.
Assessment of Green Tuna: Determining Trimethylamine Oxide and its Distribution in Tuna Muscles
Authors: YAMAGATA M. , HORIMOTO K. , NAGAOKA C. 
Published: August 2006

SUMMARY– In order to assess green meat of tuna in preparation for canning, it is necessary to determine the trimethylamine oxide (TMAO) content of the raw meat.A simple and rapid TMAO determination method combined with a reduction method, which converts TMAO to trimethylamine (TMA), was developed. Using this method, the distribution of TMAO content in the muscles of yellowfin tuna was investigated to determine the most suitable sampling portion of the fish.A recommended practical method of sampling and determining TMAO for assessing green tuna is presented.
Quantitative Determination of Lactic and Succinic Acids in Frozen Whole Eggs by Gas‐Liquid Chromatography
Authors: STEINHAUER J. E. , DAWSON L. E. 
Published: August 2006

SUMMARY— Frozen whole egg containing known amounts of lactic and succinic acids were evaluated using gas‐liquid chromatography (GLC) and AOAC (1960) procedures. The acids were isolated from the whole egg samples by liquid‐liquid extraction, evaporated to dryness, and refluxed for 2 hr with 1‐butanol and HCI and chromatographed as their butyl ester derivatives, along with an internal standard. Peak heights and responses relative to butyl decanoate as an internal standard were used to calculate acid concentrations in the whole egg samples.Lactic acid recovered from whole egg samples by GLC procedures ranged from 98% at the low concentration (0.43 mg/100 g egg) to 99% at the high concentration (47.70 mg/100 g egg). Succinic acid recovered from whole egg samples by GLC procedures ranged from 103% at the low concentration (1.22 mg/100 g egg) to 98% at the high concentration (73.20 mg/100 g egg). Acid recoveries from whole egg samples by GLC procedures were as accurate, and generally less variable, than those recovered by AOAC (1960) procedures.
Causes of Can Swelling and Blackening of Canned Baby Clams. 3. Bacteriology and Chemistry of Sea‐Bottom Mud Involved in Can Spoilage
Authors: TANIKAWA EIICHI , MOTOHIRO TERUSHIGE , AKIBA MINORU 
Published: August 2006

SUMMARY— Bacterial spores grown in medium containing calcium chloride were found to be very thermoresistant. If raw baby clams were collected from muds with a high calcium content, the canned product usually spoiled. Sea‐bottom muds high in calcium may, therefore, have an effect upon the thermoresistance of the spores. There was no relationship between iron and magnesium content of muds and the spoilage of the canned product. The amount of hydrogen sulfide was in proportion to the organic matter and humus content of the muds. Unless chemical or bacteriological factors are involved, the hydrogen sulfide content of the mud itself would not be sufficient to cause spoilage of the canned clams. Qualitative and quantitative tests for sulfate and sulfite ions showed an inverse relationship with the amount of hydrogen sulfide. This might be a result of reduction of sulfate in the muds.Thermophilic spore formers are widely distributed in all locations of the Ariake Sea. If baby clams are collected from this area and improperly cleaned, they may contain enough bacteria to cause spoilage in the canned product. The spore‐forming bacteria isolated from muds were classified and consisted of 83%Clostridium and 17%Bacillus genera.
PALATABILITY OF THREE SPECIES OF FISH AND AROMA OF WATER FROM SITES ON THE MISSISSIPPI RIVER
Authors: BALDWIN RUTH E. , SIDES KAY GONNERMAN , CLONINGER MARION , KORSCHGEN BERNICE , ROBINSON JOHN W. 
Published: August 2006

SUMMARY–Since commercial fishery on the Mississippi River has been declining, an attempt was made to assess the palatablilty of fish from selected sites above and below the entry of effluent from St. Louis. Also, the relationship between palatability of fish and aroma of water was studied. Carp (Cyprinus carpio Linnaeusl, flathead catfish (Pylodictus olivaris Rafinesque), freshwater drum (Aplodinotus grunniens Rafinesque) and water were sampled from 5 sites on the Mississippi River. In the first sampling period (August 15‐September 9, 1967), sensory scores for flavor were low for fish from the site immediately below the source of pollution and gradually improved as the sites were separated geographically from this point. This trend was repeated in the second sampling period (October 3l–November 30. 1967) for freshwater drum, but scores for flavor of carp in this period decreased as distance of the site from the entry of effluent increased. In the third sampling (April 11–May 14, 1968). no such trends were apparent. Fewer significant differences were observed for aroma of the fish than for flavor. In the second sampling period, aroma of water from the control site, odor‐free water and tap water did not differ significantly from each other, but differed from water from all other sites which did not differ from each other. Water from the control site was more odorous when evaluated at 60°C than when tested at 46°C.
TEXTURAL AND HISTOLOGIC DIFFERENCES AMONG 3 MUSCLES IN THE SAME CUT OF BEEF
Authors: PAUL PAULINE C. , MANDIGO R. W. , ARTHAUD V. H. 
Published: August 2006

SUMMARY‐3 muscles. longissimus dorsi (LD), spinalis dorsi (SD) and trapezius (T) of beef rib steaks were compared for penetration. shear and histological characteristics. l‐in. steaks were cooked by oven broiling. Although the same muscles from adjacent steaks from an animal were quite similar, the 3 muscles within the steak differed markedly. It is suggested that the thin fibers of the perimysium end endomysium end the breakdown of the contractile fibers in cooking may contribute to the softness of the SD, whereas the solid muscle fibers, shrunken fiber bundles and larger amount of collagen which retains a fibrous organization may account for the solidity of the T muscle.
ISOLATION OF AN INHIBITOR OF Aspergillus parasiticus FROM WHITE POTATOES (Solanum tuberosum)
Authors: SWAMlNATHAN B. , KOEHLER P. E. 
Published: August 2006

ABSTRACTWhite potatoes did not support the growth of A. parasiticus NRRL 2999 unless they were heated to above 60° C. The mold grew well on autoclaved potatoes and produced, on an average, 8 μg/g total aflatoxins (mainly B1 and G1) at 27°C and 95–97% relative humidity in 20 days. When soluble potato starch was substituted for sucrose in yeast extract‐sucrose (YES) medium, the maximum growth of A. purasiticus was 80% of that observed in YES medium, but total aflatoxin production was only 0.5–1.0% of the production in YES medium. Chlorogenic acid and solanine, at levels normally found in the white potato, did not show appreciable fungitoxic activity towards A. parasiticus in vitro. Caffeic acid partially inhibited the growth of A. parasiticus and the production of aflatoxins at 0.01M concentration in YES medium. A compound with high inhibitory activity towards A. parasiticus was isolated from the potatoes. The compound is extractable with ethyl acetate. From its behavior on TLC systems, its ultraviolet spectrum and its reactions with chromagenic spray reagents, it is inferred that the compound is phenolic in nature. It appears to be a hydroxy‐cinnamic acid derivative structurally similar to caffeic acid but lacking the ortho‐dihydroxy structure of caffeic acid.
FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE
Authors: LEE CHONG M. , TOLEDO ROMEO T. 
Published: August 2006

ABSTRACTFactors affecting textural characteristics of cooked comminuted fish muscle were investigated. These factors included: time of comminution, presence of NaCl or NaCl and polyphosphates, effect of mechanical deboning, temperature of cooking, and type of heating medium used. Textural characteristics were evaluated objectively using as an index: compressive strength, modulus of elasticity, resilience, and shear strength. The change in the physical state of the protein‐water system was determined from the quantity of fluid (expressible fluid) that can be expressed from the specimen subjected to a fixed compression force. With extensive chopping, mechanical strength diminished as the concentration of extractable myosin in the muscle homogenates decreased. Changes in expressible fluid followed changes in physical properties. Formulations with higher moisture contents were more susceptible to adverse changes brought about by mechanical treatments such as chopping. Mechanical strength of the cooked comminuted muscle progressed in the order of increasing strength as follows: no additives, with NaCl, with NaCl and polyphosphates. The presence of polyphosphates allowed increased solubilization of muscle protein and improved water binding. The variation in textural strength of products receiving different preheating treatments appeared to be related to the changes in water binding as shown by the inverse relationship of mechanical strength to the quantity expressible fluid. The textural strength of cooked muscle homogenates decreased in the order of: steamed, water cooked, and smoke‐house cooked.
THE PLASTEIN REACTION AND ITS APPLICATIONS: A REVIEW
Authors: ERIKSEN SVEND , FAGERSON IRVING S. 
Published: August 2006

ABSTRACTVarious methods for removing the bitterness arising from enzymatic hydrolysis of soybean and casein are reviewed. The plastein reaction is discussed in detail as well as its use in incorporating essential amino acids into the structure of soy protein plastein. Practical use of the β/α parameter in controlling the plastein reaction and in trying to enhance plastein productivity is reviewed along with alternate theories for plastein formation. Concludes that the plastein reaction has great potential (from a food processing point of view) provided the process can be controlled on an industrial scale; however, more intensive theoretical and practical investigations are needed before commercial utilization will be successful.
FUNCTIONAL PROPERTIES OF ALFALFA LEAF PROTEIN: FOAMING
Authors: WANG J. C. , KINSELLA J. E. 
Published: August 2006

ABSTRACTAlfalfa leaf proteins extracted with sodium chloride (1M), sodium hydroxide (0.05M) or Tris buffer (0.1M) had poor foaming properties compared to proteins obtained by direct expression of leaf juice. Extraction of lipids from all protein extracts markedly improved both foam formation and foam stability. Foam expansion of alfalfa leaf protein surpassed that of ovalbumin but the foam was less stable. The pH foam expansion profile resembled the solubility pattern of this protein. The delipidated protein preparations showed little pH effect being rather constant between pH 2–10. Foam stability of all preparations was markedly pH dependent showing minima in the isoelectric range around pH 3.5. Both sucrose and sodium chloride reduced the foaming of leaf proteins.
SCANNING ELECTRON MICROSCOPY OF AGED FREE AND RESTRAINED BOVINE MUSCLE
Authors: VARRIANO‐MARSTON E. , DAVIS EUGENlA A. , HUTCHINSON T. E. , GORDON JOAN 
Published: August 2006

ABSTRACTScanning electron microscopy was used to investigate changes in the membranous structures and in the myofibrils of free and restrained bovine muscle on aging. The various components of the sarcolemma were identified and the extensive ultrastructural changes in this complex membranous structure during postmortem aging are described. Possible contributions of the structural components of the sarcolemma, particularly the collagen fibrils and the amorphous layers, to tenderness are discussed Progressive disruptions in the Z line and breaks at the Z‐I junction occurred in both free and restrained myofibrils during aging.
TOASTING AND HEXANE:ETHANOL EXTRACTION OF DEFATTED SOY FLAKES Flavor of Flours, Concentrates and Isolates
Authors: HONIG D. H. , WARMER K. , RACKIS J. J. 
Published: August 2006

ABSTRACTFlours and protein concentrates, prepared from defatted soybean flakes steamed up to 20 min before or after extraction with hexane:ethanol azeotrope 82/18 v/v, were presented to a 15‐member trained taste panel. Flavors and odors were described and rated for intensity on a scale of 1 to 10 where 1 is strong and 10 is bland. Azeotropic extraction for 6 hr by itself significantly affected flavor of flours and of concentrates so that they scored 7.4 and 6.8, respectively, compared to 4.0 for raw, hexane‐defatted, soy flour. Toasting after azeotropic extraction raised flavor scores of flours and protein concentrates to 7.9, a value which compares favorably with 8.1 for wheat flour. Toasting is also necessary to inactivate trypsin inhibitors and other antinutritional factors in azeotropio‐extracted soybean flakes. A protein isolate from toasted, azeotropio‐extracted flakes scored 7.3 compared to 8.0 for sodium caseinata Yields of protein isolates are good if the heatprocessed fiakes are extracted with hot water at 74°C and pH 7.2.
EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIES
Authors: CROSS H. R. , GREEN E. CURTIS , STANFIELD MARILYN S. , FRANKS W. J. 
Published: August 2006

ABSTRACTChucks and short plates were selected from 25 carcasses representing the middle third of each of five U.S. quality grades. Beef patties were prepared from chucks and short plates individually and in combination. Taste tests were conducted on the samples in order to study the effect of quality grade and cut formulation on palatability of the cooked product. Over the range of carcasses graded from Prime to Cutter, taste panel subjective, evaluations of tenderness, connective tissue amount and overall acceptability decreased significantly. Patties from Prime, Choice and Good carcasses were rated as acceptable in all palatability traits (5.0 or above on a g‐point scale) whereas patties from Utility and Cutter grades were rated 4.0 or less in tenderness, connective tissue amount and overall acceptability. Differences in juiciness and flavor were not substantially affected by quality grade. Patties formulated from chucks were rated more desirable in tenderness, flavor, connective tissue amount and overall acceptability than patties from short plates or short plate‐chuck combinations. Differences in palatability due to quality grade were larger than those due to cuts.
EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF BEEF
Authors: FORD ANNE L. , PARK R. J. , RATCLIFF D. 
Published: August 2006

ABSTRACTBeef with subcutaneous fat containing about 20% linoleic acid was produced by supplementing rations of 9‐month old Angus steers with a formaldehyde‐treated sunflower seed‐casein preparation for 2 months. A laboratory taste panel compared the flavor of this beef with that from steers fed a conventional diet. In addition the cooked‐meat flavor volatiles recovered by vacuum distillation were examined by gas chro matography. High‐linoleic beef was preferred less and was significantly different from conventional beef in possessing a characteristic ‘oily’ odor and flavor, probably attributable to elevated levels of tram, truns‐deca‐2,4‐dienal found in lipid portions of the cooked meat. However, it did not possess the objectionable sweet odor sometimes found in high‐linoleic lamb produced using the same supplement.