bluuebunny/crossref_metadata_2025_split huggingface dataset:
Age‐Associated Changes in Bovine Muscle Connective Tissue. II. Exposure to Increasing Temperaturea
Authors: GOLL DARREL E. , HOEKSTRA W. G. , BRAY R. W. 
Published: August 2006

SUMMARYChanges in collagen structure during maturation were studied with collagenous residues obtained from the loose connective‐tissue network within bovine biceps femoris muscle from animals of different ages. A new technique for studying thermal shrinkage and collagen structure of powdered collagenous residues was described. Samples from four age groups were studied: Group I, three calves, 40–49 days old; Group II, three steers, 403–495 days old; Group III, three cows, 4 years, 8 months to 5 years, 5 months old; Group IV, two cows, 10 years, 2 months and 10 years, 5 months old.The release of soluble protein, ninhydrin‐positive material, and hydroxy‐proline from collagenous residues into a phosphate‐buffered medium (pH 7.0) upon incubation at gradually increasing increments of temperature from 25 to 70°C was measured. Differences between various age groups were marked, and at 60°C and above, the groups ranked I, II, III, and IV, from highest to lowest, in amounts of soluble material released. At the final temperature of 70°C, Group I samples had released 42% of their hydroxyproline in a soluble form, compared to only 2% from Group IV. The thermal shrinkage temperature, which was taken as that temperature at which a sudden release of soluble hydroxyproline occurred, increased with advancing age, from near 55°C for Group I to 70°C or above for Group IV, while the average molecular weight of the soluble protein released was greater for the younger animals. The results were discussed in relation to experiments involving the rate of collagenase digestion of the same samples. The findings indicate stronger or more extensive cross‐linkages in the collagen from older animals.
Anthocyanins. V. The Influence of Anthocyanins and Related Compounds on Glucose Oxidation By Bacteriaa
Authors: SOMAATMADJA DARDJO , POWERS JOHN J. 
Published: August 2006

SUMMARYThe influence of 11 anthocyanin pigments on glucose oxidation by resting cells of Escherichia coli K‐12, Staphylococcus aureus, Lactobacillus casei 7469, Salmonella enteritidis, S. typhosa, Proteus vulgaris, and Aerobacter aerogenes was determined with a manometric technique. Malvidin, delphinidin, and the monoglucosides of malvidin, pelargonidin, petunidin, and delphinidin generally inhibited glucose oxidation by the test organisms, but in the absence of glucose the organisms oxidized the pigments. The action of the anthocyanins on respiration varied with PH. Apigeninidin chloride, 5.desoxy‐apigeninidinchloride‐ 4′‐methyl‐ether, and 5‐desoxy‐3′‐methoxy‐apigeninidin‐chloride‐4′‐methyl‐ether inhibited glucose oxidation by S. aureus. The latter two compounds and 3′‐methoxy‐apigeninidin‐chloride‐4′‐methyl‐ether had a similar effect on E. coli. The depressing effect of glycosidic anthocyanins on the respiration of S. aureus was reversed by the addition of MgCl2.
Evaluation of Toughness Differences in Turkeys
Authors: WHITE ELIZABETH D. , HANSON HELEN L. , KLOSE A. A. , LINEWEAVER HANS 
Published: August 2006

SUMMARYThe reaction of a large untrained panel to turkey meat samples ranging from very tender to very tough was studied. Suitable samples were produced by varying the post‐mortem aging time before freezing from 1 to 24 hr. Warner‐Bratzler shear‐force values were compared with toughness differences detectable by a small trained panel and with toughness complained of by the large panel. The small panel, using a triangle test, distinguished toughness differences in light meat that differed in shear resistance by 4 Ib in a 9‐ to 22‐Ib range. Complaints about toughness by the large panel increased markedly when the light meat had shear resistance above 25 Ib, and to some extent between 19 and 25 Ib.
Leucoanthocyan Material from Immature Peaches
Authors: HSIA C. , CLAYPOOL L. L. , ABERNETHY J. L. , ESAU PAUL 
Published: August 2006

SUMMARYA leucocyanidin was obtained from immature Elberta peaches by counter‐current extraction. Cleavage with hydrochloric acid yielded cyanidin chloride and (2R: 3s) (+)‐catechin. Traces of two closely related but unidentified companion leucocyanidin compounds were found on chromatograms. The presence of (2R: 3S) (+)‐catechin and certain chlorogenic acids with their isomers was confirmed.
Anthocyanin Pigments in Bing Cherriesa
Authors: LYNN D. Y. C. , LUH B. S. 
Published: August 2006

SUMMARYThe anthocyanin pigments of Bing cherries (Prunus avium L. var. Bing) were extracted with 1% methanolic HCl, partially purified by extraction from an n‐butanol‐ether mixture with water, and then separated by paper chromatography with various solvents. The anthocyanins were identified by, Rf values, sugar moiety, alkaline degradation products of the aglycone, partial acid hydrolysis, and absorption spectra. The major pigments were shown to be cyanidin 3‐rutinoside and cyanidin 3‐glucoside. Also present were small amounts of cyanidin, peonidin, peonidin 3‐gucoside, and peonidin 3‐rutinoside. The fluorescence spectra of the anthocyanin pigments, when excited with an incident light at 300 mμ, can be used to differentiate the anthocyanins. The cyanidin‐containing pigments have a characteristic fluorescence peak at 520 mμ, whereas the peonidin ones exhibited a peak at 610 mμ.
The Cytological Distribution of Calcium in Raw and Cooked Seed Peas
Authors: CRERN D. E. C. , HAISMAN D. R. 
Published: August 2006

SUMMARYA new specific histochemical stain, glyoxal bis‐(2‐hydroxyanil) was used to follow the distribution of calcium in the cotyledons of dried peas before and after cooking. The calcium detectable by this method is associated mainly with the proteinaceous constituents of the cells.
Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra
Authors: SCHULTZ T. H. , TERANISHI ROY , McFADDEN W. H. , KILPATRICK P. W. , CORSE JOSEPH 
Published: August 2006

SUMMARYVolatiles from California Valencia orange juice low in peel oil were removed under vacuum in a Kontro evaporator. The organic constituents were extracted with ether and examined by capillary gas‐liquid chromatography and mass spectrometry in combination. Constituents of relatively high water solubility were found mainly in the first condensers of the essence recovery system, whereas sesquiterpenoids were more prominent in a downstream colder condenser. The major esters of the juice were found to be ethyl 3‐hydroxy‐hexanoate (a new orange volatile) and ethyl acetate. Nine other previously unreported orange volatiles were identified, and the presence of seven others, previously identified only tentatively, was confirmed.
Volatile Components of Peacha
Authors: JENNINGS W. G. , SEVENANTS M. R. 
Published: August 2006

SUMMARYOn the basis of relative retentions of two dissimilar gas chromatographic columns and matching infrared spectra, benzaldebyde, benzyl alcohol, γ‐caprolactone, γ‐octalactone, γ‐decalactone and δ‐decalactone were identified as components of Red Globe peach essence. The chromatographic peculiarities of peach essence are discussed, and a modified technique that may permit resolution of multiple‐component peaks is described. There are indications that peaches, unlike Bartlett pears, may owe their aroma entirely to an integrated response to a series of contributory flavor compounds.
The Detection of Benzyl Ether Added to Lemon Oil
Authors: MacLEOD WILLIAM D. , LUNDIN ROBERT E. , BUIGUES NELIDA M. 
Published: August 2006

SUMMARYAnalysis of a commercial sample purported to be cold‐pressed lemon oil, USP, revealed anomalies in both the ultraviolet spectrum and the gas chromatogram. A chemical not natural to lemon was isolated by preparative gas‐liquid chromatography and shown to be benzyl ether by nuclear magnetic resonance and infrared spectroscopy.
Investigation of the Food Value of Quinua and Cañihua Seed
Authors: BRUIN A. De 
Published: August 2006

SUMMARYA detailed study was made of the chemical composition of the seeds of three varieties of Chenopodium quinoa Willd. (red, yellow, and white) and one variety of Chenopodium pallidicaule Aellen (cañihua). Analyses include the carbohydrates, proteins, mineral composition, vitamins, and properties and constants of the oil. Values are given on a dry‐weight basis. With respect to nutrient composition these seeds compare favorably with those of common cereals such as wheat, corn, oats, and rice.
Fatty Acid Composition as Influenced by Dietary Fatty Acids and Vitamin E Status in the Rabbita
Authors: BORGMAN ROBERT F. 
Published: August 2006

SUMMARYWeanling New Zealand rabbits received a semipurified diet containing either semipurified oleic acid or semipurified linoleic acid, both with and without vitamin E. Rabbits receiving the oleic acid without vitamin E failed to develop skeletal muscle degeneration at 12 weeks, in comparison to marked degeneration at 8 weeks in the comparable group receiving linoleic acid. This would indicate that vitamin E requirements were very low when oleic acid was in the diet. Gallstones, composed largely of cholesterol, were plentiful in rabbits receiving oleic acid at 12 weeks, and a few were noted in rabbits receiving linoleic acid at 8 weeks. The gallstones were slightly more plentiful in females than males, but were not greatly influenced by the vitamin E status. The influence of the dietary fatty acid upon the fatty acid composition of the liver, kidneys, heart, adipose deposits, skeletal muscle, and thoracic aorta was profound. The liver of rabbits receiving oleic acid was slightly less affected than the other organs, while the heart and adipose deposits of rabbits receiving linoleic acid were affected slightly more than the other organs. The sex did not appreciably influence the organ fatty acid percentages. Minor differences in fatty acid percentages were noted between rabbits receiving vitamin E and their deficient counterparts.
Seasonal Changes Occurring in the Pectinesterase Activity and Pectic Constituents of the Component Parts of Citrus Fruits II. Pineapple Orangesa
Authors: ROUSE A. H. , ATKINS C.D. , MOORE E. L. 
Published: August 2006

SUMMARYPectinesterase activity, 3 pectic fractions, and other characteristics were determined periodically on 5 component parts of Pineapple oranges during a 9.month maturation cycle for 2 seasons. Generally, PE activity was greatest in the peel, membrane, and juice sacs in March, April, and May, when the Brix/acid ratio was highest. However, the activity varied in similar components for like months during the 2 seasons. The order of component parts for PE in most cases, from highest to lowest activity, was juice sacs, membrane, peel, seeds, and juice. Total PE in the average whole orange attained maximum activity in March and April. Over 52% of the activity present was found in the juice sacs, which represented about 22.5% of the whole fruit. Water‐soluble pectin increased slightly in the peel and membrane, remained somewhat irregular in the juice sacs, and decreased to a constant level in the seeds throughout the growing season. Ammonium‐oxalate‐soluble pectin in the peel decreased slightly, and in the other components was either irregular or increased slightly, during maturation. Quantity of protopectin was greatest in the membrane and generally decreased toward the end of the sampling period in the various components. Total pectin and weight of the average whole orange was greater in the 1961–62 season than in the preceding season.
Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fata,b
Authors: KAUFFMAN R. G. , CARPENTER Z. L. , BRAY R. W. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYPork loin and ham muscles from a total of 439 carcasses were analyzed for total intramuscular fat, and the results were compared to certain qualitative and quantitative carcass traits. Greater quantities of fat were associated with higher flavor, tenderness, and, especially, higher juiciness ratings of the cooked fresh product. This increase in fat content was also accompanied by lower curing and cooking shrinkages and greater carcass fatness.The curing process elevated palatability scores and lowered cooking shrinkages to a level that minimized the effect of intramuscular fat. It is therefore suggested that recognition of the importance of intramuscular fat he essentially confined to fresh pork products subjected to dry or semi‐dry methods of cookery.
Biochemical Properties of Pork and Their Relationship to Quality III. Degree of Saturation and Moisture Content of Subcutaneous Fata,b
Authors: KAUFFMAN R. G. , CARPENTER Z. L. , BRAY R. W. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYDegree of unsaturation and the moisture content of subcutaneous fatty tissue were compared to certain quantitative and qualitative traits of 247 pork carcasses. Degree of unsaturation and percent moisture of this tissue decreased as the fat content of the young animal increased; with mature packer sows, however, this pattern was not evident. Subcutaneous fat depots containing a greater amount of moisture and a relatively higher content of unsaturated fatty acids as determined by iodine number, were related to softer and leaner pork carcasses and were associated with less favorable palatability characteristics. Because lean, less firm carcasses possessed less intramuscular fat and therefore yielded pork cuts that generally had less desirable palatability, the subcutaneous fat characteristics may be associated only indirectly with quality attributes. Neither extent of unsaturation nor moisture content of the subcutaneous fatty tissue was related to the odor, as measured subjectively, of heated samples of fat.
The Relative Importance of Chicken Egg Exterior Structures in Resisting Bacterial Penetration
Authors: LIFSHITZ A. , BAKER R. C. , NAYLOR H. B. 
Published: August 2006

SUMMARYThree sets of egg shell models were devised and used to measure the mean resistance time of each of the three exterior structures of the egg to penetration by Pseudomonas fluorescens. It was found that the inner shell membrane is the most important barrier, the shell ranks second, and the outer membrane is the least important.
A Note on Orthogonal Polynomials Applied to Treatment Levels with Unequal Replicationsa
Authors: EISEN JACOB N. 
Published: August 2006

SUMMARYThis paper demonstrates how orthogonal polynomials are constructed and used when the treatment levels have unequal, rather than equal, replications. These polynomials are applied to hypothetical data on shear force of broccoli stems cooked for four cooking times with unequal replications. The variation for between cooking times (treatment levels) is broken down into independent regression components to determine the simplest regression curve appropriately representing the data. Also illustrated is how to calculate a regression equation in terms of orthogonal polynomials for treatment levels with unequal replications.
Determination of Contribution Coefficients in Sensory Scoring of Over‐All Quality
Authors: BARYLKO‐PIKIELNA NINA , METELSKI KAZIMIERZ 
Published: August 2006

SUMMARYA method for mathematical determination of contribution coefficients for the sensory scoring of food‐stuffs was presented and a regression equation for the over‐all product quality on the basis of canned ham specified. Using the afore‐mentioned method, quality factors decisive for the overall quality of the evaluated product may be also determined.
Volatile Chemical Compounds in Dry‐Cured Hamsa,b
Authors: OCKERMAN HERBERT W. , BLUMER THOMAS N. , CRAIG H. BRADFORD 
Published: August 2006

SUMMARYVolatile compounds isolated from dry‐cured hams were tentatively identified by gas chromatography retention times and further verification of the compounds made by infrared spectroscopy. These compounds were as follows: formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, n‐valeraldehyde, isovaleraldehyde, acetone, diacetyl, methyl ethyl ketone, formic acid, acetic acid, propionic acid, butyric acid, and isocaproic acid. RF values and selective indicators were used to identify ammonia and methylamine. Selective trapping was used to identify hydrogen sulfide and trace amounts of disulfides and/or monosulfides.
Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamba
Authors: MACY ROBERT L. , NAUMANN H. D. , BAILEY MILTON E. 
Published: August 2006

SUMMARYPaper and ion‐exchange chromatography were used to determine qualitatively certain constituents in lyophilized diffusates from cold‐water extracts of beef, lamb, and pork muscles. The qualitative contents of low‐molecular‐weight diffusible organic constituents in tissue from these three species were remarkably similar. Involvement of constituents studied as flavor and odor precursors is discussed.
Some Volatile Components of Cooked Rutabagaa
Authors: HING F. S. , WECKEL K. G. 
Published: August 2006

SUMMARYAcetaldehyde, hydrogen sulfide, dimethyl sulfide, methyl disulfide and ammonia were identified in the volatiles of freshly cooked rutabaga; merceaptan(s) and isothiocyanates were detected. Some quantitative data are reported. Two procedures were devised for isolation of the volatile components of rutabaga for gas chromatographic examination. Typical chromatograms are included, with some peaks tentatively identified.
Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty Acid
Authors: YASUMATSU K. , MORITAKA S. 
Published: August 2006

SUMMARYTo study the effects of lipid on the gelatinization of starch, changes in its characteristics were investigated by gelatinizing the potato starch in amylograph in the presence or absence of linoleic acid. Added linoleic acid resulted in an increase in the temperature at which both viscosity and size of starch granules increased, but did not affect the temperature at which X‐ray pattern and digestibility changed from those of raw starch to those of gelatinized starch.
Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante‐Mortem Environmental Temperaturea
Authors: KASTENSCHMIDT L. L. , BRISKEY E. J. , HOEKSTRA W. G. 
Published: August 2006

SUMMARYThirty‐seven Poland China pigs of uniform weight were subjected to various (warm, cold, warm‐cold) ante‐mortem treatments. The warm treatment (42–45°C) resulted in rapid post‐mortem glycolysis, rapid onset of rigor mortis at a low pH and high temperature, and the development of extremely pale, soft, and exudative musculature with a marked loss in juice retention and protein solubility. Although muscle characteristics improved markedly from cold treatment (1–3°C), the most desirable muscles were produced by the warm treatment followed immediately by cold treatment. The latter treatment resulted in lower muscle temperature and reduced levels of glycogen and certain glycolytic components at the time of death. These muscles exhibited a limited glycolysis, rapid onset of rigor mortis but at a low temperature and high pH, and appeared dark, dry, and firm, with superior juice retention and greater protein solubility. The cold‐to‐warm treatment failed to provide uniformity in the development of post‐mortem changes in color and structure.
Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients
Authors: McGARR GOTTHOLD MARY LOUISE , KENNEDY BARBARA M. 
Published: August 2006

SUMMARYThe protein quality of baked whole‐wheat bread and of the unbaked ingredients was estimated from: 1) change in body weight of rats; 2) protein efficiency ratio; 3) biological value (nitrogen‐balance method); and 4) net protein utilization (change in carcass nitrogen). Steamed bread was evaluated by methods 1, 2, and 4. By all methods, the protein quality of baked bread was significantly less than that of the unbaked ingredients. Differences ranged from 9 to 53%, depending on the method of testing. The protein quality of steamed bread was the same as, or slightly less (0 to 9%) than, that of the unbaked ingredients.
Volatiles and the Harvest Maturity of Peaches and Nectarinesa
Authors: LIM LILY , ROMANI R. J. 
Published: August 2006

SUMMARYVolatiles emanating from ripening fruit harvested at different stages of maturity were analyzed with direct sampling techniques and a flame‐ionization‐equipped gas chromatograph. All fruits within the selected maturity range ripened into commercially salable products. Although firmness, soluble solids, and carbon dioxide production indicated a nearly equivalent ripening of the different maturity categories the presence of detectable volatiles was markedly dependent upon the maturity at harvest. Additional volatile fractions were detected when the fruit was cut prior to sampling. Possible use of these techniques in fruit maturity evaluations is discussed.
The Absorption of Sulfur Dioxide by Fruit Tissue
Authors: McG. McBEAN D. , JOHNSON A. A. , PITT J. I. 
Published: August 2006

SUMMARYThe influence of many individual factors on the uptake of sulfur dioxide by apricot, peach, and pear tissue before drying was tested in equipment designed to permit accurate control over sulfuring conditions. Exploratory trials showed that estimates of sulfur dioxide uptake were unreliable unless standardized sampling methods were used. Absorption rate was affected appreciably by type of fruit, surface area as influenced by size, and the use of irrigation, and less so by variety and maturity. Sulfur dioxide uptake through the skin was slow. Combinations of gas concentration and exposure time were the most important processing variables affecting absorption. Variation in air speed and temperature had little influence upon absorption. Holding cut fruits for up to 10 hr before sulfuring did not cause a decrease in gas uptake. Excess water on the fruit surface from spraying tended to decrease absorption, while steam‐blanching retarded it appreciably. Any disorganization of tissue, whether from increasing maturation, storage, or processing, retarded sulfur dioxide uptake, probably through sealing, of penetration pathways. The ready desorption of sulfur dioxide from tissue removed from the sulfuring environment indicated low chemical fixation at that stage.
Organic Acids in Citrus Fruits. II. Seasonal Changes in the Orangea
Authors: CLEMENTS ROBERT L. 
Published: August 2006

SUMMARYOrganic acids were quantitatively determined by silicic‐acid chromatography in juice of Valencia oranges sampled from trees over a 16‐month period, and in the juice, albedo, and flavedo of Washington Navel oranges sampled over a 12‐month period. Results obtained prior to late maturity generally agreed with existing data, but previously unreported changes occurred during and after late maturity. In the juices, citrate predominated, but declined on a per‐fruit basis in late season; malate appeared at a low level. In the Navel flavedo and albedo, oxalate decreased and malonate increased. Through most of the season, albedo acid composition was comparable to that of diluted flavedo, but in the latest sample, malonate predominated in the flavedo and oxalate predominated in the albedo. Malate appeared in low, decreasing amounts in the peel, with lesser amounts of citrate. These four acids accounted for 30–50% of the total anions in the peel fractions.
Malonaldehyde in Aqueous Solution and Its, Role as a Measure of Lipid Oxidation in Foods
Authors: KWON TAI‐WAN , WATTS BETTY M. 
Published: August 2006

SUMMARYThe kinetics of the production of malonaldehyde by acid hydrolysis of its bis‐(diethylacetal) is described, and its ionization constants and polymerization in aqueous solution are explored. The frontier electron method from molecular orbital calculations is utilized for prediction of the reactivities of the compound. The addition complex with bisulfite, the reaction with 2,4‐dinitrophenylhydrazine, the dimedone derivative, and the ferric chelates were investigated. Finally, the significance of the acidification on the isolation of the compound from foods and its possible role as a measure of lipid oxidation in food systems are discussed.