bluuebunny/crossref_metadata_2025_split huggingface dataset:
MICROBIOLOGICAL EVALUATION OF GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF
Authors: EMSWILER B. S. , PIERSON C. J. , KOTULA A. W. , CROSS H. R. 
Published: August 2006

ABSTRACTGround beef chub packs containing 0, 5, 10, 15, 20, 25 or 30% mechanically deboned beef (MDB) were examined for aerobic plate counts (5°C and 35°C), coliforms, Escherichia coli, Staphylococcus aureus, Clostridium perfringens and salmonellae after storage at two temperatures for various times. Chub packs were stored at –1.1°C for 0, 6, 12, 18 and 24 days and at –23.3°C for 2, 4 and 6 months. Isolation of Salmonella enteritidis serotype rubislaw from the pure MDB used in product formulation and from two (1%) of the chub packs containing MDB indicated that a large number of commercial samples of MDB from various sources should be evaluated. However, the aerobic plate counts, coliform, E. coli, S. aureus and C. perfringens counts in the seven formulations indicated that the addition of MDB to ground beef at levels up to 30% would not affect microbiological safety or shelf‐life if the product were formulated and stored according to the procedures outlined in this study.
EFFECT OF EXTENDING BEEF PATTIES WITH MILK CO‐PRECIPITATES
Authors: THOMAS M. A. , McBRIDE R. , TURNER A. D. , ABAD G. H. 
Published: August 2006

ABSTRACTGranulated type calcium co‐precipitates (CCP) with and without wheat flour were used to extend ground beef with fat levels of 20 and 30%. The hydrated CCP was added at the level of 30% by weight and the physical, chemical and sensory properties of the mixture were evaluated along with those of all‐meat patties and patties extended with texturized soya protein. Results of physical and chemical analyses were variable and showed no definite trend. All‐meat patties gave the highest yield, lowest shrinkage and highest fat content after cooking. Patties extended with CCP and wheat flour had the highest moisture content and lowest penetrometer values at both fat levels. Sensory evaluation revealed that patties extended with CCP and wheat flour had the best appearance, flavor and texture and were generally the most acceptable.
INFLUENCE OF THERMAL PROCESSING AND COOKING METHODS ON NATURALLY OCCURRING RESIDUES OF DDT AND ITS METABOLITES IN BEEF
Authors: LANE L. G. , AMMERMAN G. R. , LANE R. H. 
Published: August 2006

ABSTRACTThe effects of two thermal processes and two cooking methods (broiling and microwave) on natural residues of DDT and its metabolites in beef were studied. Residue analysis was performed by aluminum oxide cleanup of fat and electron capture gas chromatography. Similar residue losses resulted from broiling, microwave preparation, and processing beef at 104°C for 342 min. Less residue loss occurred when beef was processed at 127°C for 66 min.
EFFECTS OF RESTRAINT DURING COOKING ON THE SHEAR PROPERTIES OF COOKED MEAT
Authors: BOUTON P. E. , HARRIS P. V. , SNOWDEN J. McK. 
Published: August 2006

ABSTRACTStretched muscle samples restrained from thermal shortening along the muscle fiber length, when cooked at 80°C, have significantly (P < 0.001) greater peak shear force values than those obtained for samples free to shorten. Restraint during cooking increased peak shear force values in samples subjected to a pressure‐heat treatment, known to substantially reduce myofibrillar strength, to the same extent as in control samples. The magnitude of the restraint effect increased with animal age. As cooking time at 90°C was increased, in order to reduce the connective tissue contribution to peak shear force values, the effect of restraint during cooking was reduced and after 8 hr of cooking was neglible. The results were interpreted as showing that restraint during cooking increased the connective tissue contribution to peak shear force values possibly by changing the stress‐strain characteristics of the collagen fibers.
INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE
Authors: KRAUSE R. J. , PLIMPTON R. F. , OCKERMAN H. W. , CAHILL V. R. 
Published: August 2006

ABSTRACTThe effect of tumbling and sodium tripolyphosphate on the migration of salt and nitrite in pork muscle tissue was studied using the semi‐membranosus muscles from 20 matched hams. Uniform sections of these muscles were injected with a column of cure placed in the geometric center of the muscle section perpendicular to the muscle fibers. Portions of these muscle samples were subsequently analyzed after tumbling or holding for extent of cooked cured color development. Uncooked portions were analyzed for salt and nitrite concentration at specific distances from the injection site. Both sodium tripolyphosphate and tumbling independently significantly increased the migration of salt and nitrite and resulted in a significant increase in color development. Although percent cured color area was significantly increased, both tumbling and sodium tripolyphosphate increased the residual nitrite content. Sodium tripolyphosphate added to the effect of tumbling on the percent of cured area.
EFFECT OF STORAGE ON THE AMINO ACID COMPOSITION AND BIOLOGICAL QUALITY OF IRRADIATED MACACAR BEANS Vigna unguiculata (L.) WALP
Authors: COELHO LUANA CASSANDRA BREITENBACH BARROSO , de MEDEIROS RUY BASTO , FLORES HERNANDO 
Published: August 2006

ABSTRACTThe effects of two doses of gamma radiation (100 and 1,000 krad) upon the stability over a 6‐month storage period of the amino acid composition and protein efficiency ratio (PER) of the macáçar bean Vigna unguiculata (L.) Walp were investigated. No important differences were noted when the aminograms of irradiated and nonirradiated beans, either raw or cooked were compared. Nevertheless, the losses of lysine, arginine and histidine due to cooking were greater in the irradiated beans. The PER of nonirradiated was higher than that of irradiated beans before and after the 6 months of storage, and was always lowest in the beans subjected to the higher dose of radiation. Qualitatively, an association was observed between the nutritional value (PER) and small decreases in the content of certain amino acids which resulted mainly from increased thermal lability of the irradiated bean protein.
SURVIVAL OF CLOSTRIDIUM SPOROGENES PA 3679 IN HOME‐CANNED TOMATOES
Authors: SAVANI J. , HARRIS N. D. , GOULD W.A. 
Published: August 2006

ABSTRACT C sporogenes PA 3679 and various acids including ReaLemon (a reconstituted lemon juice), cream of tartar, and citric acid were added to high pH tomatoes (pH > 4.6) prior to canning. Quart tomato jars were processed for 20 min to determine the effectiveness of different acids on inhibiting the growth of PA 3679 and for 45 min to determine the safety of using the procedures recommended in USDA Home and Garden Bulletin No. 8. ReaLemon prevented and acids inhibited the growth of PA 3679 in the 20‐min heat treatment. Since the recommended procedures in Home and Garden Bulletin No. 8 for home‐canning raw pack tomatoes in quart jars were modified, this study did not prove or disprove the safety of using the USDA recommendations for home‐canning tomatoes.
FINITE ELEMENT ANALYSIS OF FREEZING PROCESSES IN FOODSTUFFS
Authors: REBELLATO L. , DEL GIUDICE S. , COMINI G. 
Published: August 2006

ABSTRACTFinite element analysis concerning freezing processes of interest to food engineering allows the solution of practically any phase‐change problem described in terms of two‐dimensional geometries. Special features of the program used include isoparametric elements, control of numerical oscillations and an accurate procedure for the estimation of thermal properties. In the examples of applications presented in the paper, reference is made to air‐blast freezing of foodstuffs having irregular shapes.
A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS1
Authors: TAYLOR STEVE L. , LIEBER ELLEN R. , LEATHERWOOD MATTHEW 
Published: August 2006

ABSTRACTThe described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.
ROLE OF PECTINESTERASE AND POLYGALACTURONASE IN THE FORMATION OF WOOLLINESS IN PEACHES
Authors: BUESCHER R. W. , FURMANSKI R. J. 
Published: August 2006

ABSTRACTChilling injury symptoms do not appear in nonripe peaches (Prunus persica L.) while stored at low temperatures, but a dry‐mealy texture (woolliness) appears in chill‐injured fruits after ripening. Reduced pectinesterase and polygalacturonase activities were associated with reduced juiciness, reduced levels of water soluble pectins, poor texture and enhanced levels of insoluble pectins in peaches which were ripened after storage at 1°C for more than 3 wk. Pectinesterase and polygalacturonase activities and levels of pectic substances were unaltered in nonripened fruits held at 1°C. Fruits transferred to 20°C for 24 or 48 hr after 1 and 3 or 2 and 4 wk of storage at 1°C did not exhibit woolliness after 5.5 wk of storage. Warming for 12 hr was inadequate to prevent the development of woolliness. The effect of intermittent warming on providing a desirable texture in subsequently ripened fruits was related to enhanced pectinesterase and polygalacturonase activities. Low temperatures appeared to induce this physiological disorder by reducing the capacity to provide adequate levels of pectin‐esterase and polygalacturonase during subsequent ripening at nonchilling temperatures. Intermittent warming appeared to prevent injury by protecting the capacity to produce adequate levels of pectolytic enzymes during ripening.
NITROSAMINE FORMATION IN HOME‐COOKED BACON
Authors: WASSERMAN A. E. , PENSABENE J. W. , PIOTROWSKI E. G. 
Published: August 2006

ABSTRACTRandomized slices of bacon were cooked at home by 25 consumers by their usual method of preparation and the edible portions were analyzed for nitrosamines. N‐nitrosodimethylamine (DMNA) and N‐nitrosopyrrolidine (NPyr) were found in all samples. Of the 25 preparations, five contained DMNA and five contained NPyr in concentrations greater than 10 μg/kg; only one sample contained both nitrosamines in concentrations greater than 10 μg/kg. Although the association between nitrosamine concentration, time and amount of heat is not strong, it appears that frying bacon at low or medium heat for less than 10 min can result in less than 10 μg/kg DMNA or NPyr.
TEMPERATURES OF SPAGHETTI AFTER HEATING IN CONVECTION OVENS AT SERVICE LOCATIONS IN A COMMISARY FOODSERVICE SYSTEM
Authors: CREMER MARION L. 
Published: August 2006

ABSTRACTEffects of equipment model and position of food were examined to determine temperature variability and factors influencing temperature of spaghetti heated in convection ovens in a commissary foodservice system. Significant (P < 0.01) differences in temperature were found as food was heated in four models and 12 positions. Factors which appeared to have effect on temperature included oven thermostatic setting, oven power rating, location of heating elements, number of meals heated, number of fans, and the presence of an oven floor. Temperature variability existed and was related to model of oven and position of food. This appeared to be influenced by factors of equipment engineering and use which must be improved if ovens of this type are to be effectively utilized.
FERMENTATION OF PEANUT MILK WITH
Authors: BEUCHAT L. R. , NAIL B. J. 
Published: August 2006

ABSTRACTSeveral extraction procedures were examined for their suitability to yield desirable peanut milks for fermentation by four strains of lactic acid bacteria. Studies revealed that a procedure in which peanuts were soaked in 1.0% sodium bicarbonate for 16‐18 hr, drained, washed with tap water, ground, steeped for 4‐5 hr in tap water, and filtered resulted in milk most desirable for fermentation. The addition of lactose (2%) to pasteurized peanut milk before fermenting with Lactobacillus bulgaricus NRRL B‐1909 and L. acidophilus NRRL B‐1910 for 3 days at 37°C resulted in a custard‐like product having 0.38‐0.53% titratable acidity at pH 4.76‐4.43, respectively. Sensory panel evaluations of blended, fermented peanut milks containing added sucrose (2%) and fruit flavorings showed that the products were acceptable and competed favorably with flavored buttermilk. Fermented peanut milk substituted for buttermilk in a corn muffin recipe resulted in products with organoleptic characteristics not significantly (P < 0.05) different from those of the control. Further investigations are required to determine the optimum conditions for preparing fermented peanut milk products.
AN ASSESSMENT OF THE MEAT CHARACTERISTICS OF PRE‐RIGOR LEG‐TWISTED MUTTON CARCASSES
Authors: OKUBANJO ADEMOLA 
Published: August 2006

ABSTRACTSix good grade ewes were dressed conventionally with the hind hoofs retained on a randomly selected side of each carcass. Leg‐twisting was effected by inserting one hoof into a slit made anterior to the flank muscle. Both sides were suspended by the achilles tendon. Generally, muscles evaluated post‐rigor from the leg‐twisted sides had lower shear force values, longer sarcomeres, thicker fibers and lower fragmentation values than corresponding muscles from the control sides except the semitendinosus and psoas major. The orientation angle of the femur on the pelvic axis was reduced by 50% bringing the conformation of the carcass close to that of the live animal in the resting prostrate form.
EFFECTS OF PREPROCESSING BELLY TEMPERATURE AND PUMPING PRESSURE ON BACON YIELDS, SALT RESIDUAL AND ORGANOLEPTIC QUALITY
Authors: NUSBAUM R. P. , RUST R. E. 
Published: August 2006

ABSTRACTForty fresh pork bellies similar in weight and chemical composition were randomly assigned to four preprocessing belly temperature groups, 4.4, 10.0, 15.6, 21.1°C before being injected with brine at either 50 or 70 psi (344.7 or 482.6 kPa) pumping pressure. Increasing belly temperature and pumping pressure significantly increased pumped and final yields but similarly increased processing loss. Pumping pressure was significantly correlated with total salt residual, salt in lean, salt in fat and taste‐panel ratings for flavor, saltiness and overall acceptability. Temperature had no significant effect on taste‐panel evaluations but showed some significance on salt residual at the higher two belly temperatures.
EFFECT OF TENSILE STRESS ON THE ULTRASTRUCTURE OF BOVINE MUSCLE
Authors: CARROLL R. J. , RORER F. P. , JONES S. B. , CAVANAUGH J. R. 
Published: August 2006

ABSTRACTThe changes in ultrastructure of bovine semitendinosus, both raw and heated (90°C) and subjected to tensile stress, were determined by scanning electron microscopy. Stress parallel to the fiber axis resulted in the initial rupture of the muscle fiberendomysium sheath. Perpendicular stress caused initial rupture at the endomysium‐perimysium junction with the muscle fibers remaining undisturbed. Similar observations were made on the muscle tissue heated to 90°C and subjected to tensile stress. Heating to 90°C does not alter completely the fibrous nature of the perimysium connective tissue. Some native type collagen fibrils were observed, even after the severe heat treatment. The effect of applied stress on components of the muscle tissue is an important consideration in the development of a more reliable test method for evaluation of meat tenderness.
EFFECT OF COOKING METHOD ON TBA NUMBERS OF STORED BEEF
Authors: HUANG WENN HSU , GREENE BARBARA E. 
Published: August 2006

ABSTRACTConditions favoring the development of TBA retarding activity (TBRA) in cooked meat were studied. Beef semitendinosus muscle was heated by different home cooking methods (roasting, braising, pressure cooking, pressure canning, and electric slow‐cooking). Lipid oxidation was measured by the 2‐thiobarbituric acid (TBA) test after storing meat for 5 days. Meat which was subjected to high temperatures and/or long periods of heating developed lower TBA numbers than did samples subjected to lower temperatures for shorter periods of time. TBRA was postulated to have resulted from antioxidant substances produced from browning reactions which progress as the meat is heated.
INFLUENCE OF ELECTROLYTES ON THE SOLUBILITY OF RAPESEED PROTEIN ISOLATES
Authors: GILLBERG LARS 
Published: August 2006

ABSTRACTRapeseed meal and protein isolates were analyzed for total nitrogen, total phosphorus, low molecular weight phosphorus, phytic acid, RNA, DNA, and phospholipids. The influence of electrolytes on the nitrogen and phosphorus solubility of rapeseed protein isolates was studied at different pH values. The solubility profiles were displaced differently by different salts. The displacements could be explained by ion binding to the proteins and to the other polymers present in the isolates. The higher binding strength anions had for proteins the more effective they were in decreasing the nitrogen solubility of the protein isolate at pH 0.7 and in increasing the nitrogen solubility at pH 5.4, the pH corresponding to the nitrogen solubility minimum in the absence of added salt.
USE OF CLUSTER ANALYSIS TO EVALUATE SENSORY‐OBJECTIVE RELATIONS OF PROCESSED GREEN BEANS
Authors: GODWIN DAVID R. , BARGMANN ROLF E. , POWERS JOHN J. 
Published: August 2006

ABSTRACTCluster analysis was applied to the acceptability scores of panelists to partition the panel into groups showing a preference for either canned or frozen green beans. Cluster analysis was then applied to 20 sensory and 28 objective attributes to ascertain if the correlations changed according to whether differences had been judged by panelists preferring the canned or frozen product. The order of inclusion of terms and the correlations were affected. Flavor was the most important determinant of acceptability and mouthfeel was next most important. The utilization of particular descriptors to detect differences and sensory‐objective relations varied according to whether the panelist scored canned or frozen green beans higher in acceptability.
EFFECT OF NITROGEN SOURCE ON GROWTH AND EXOPROTEASE PRODUCTION BY Clostridium perfringens
Authors: BLASCHEK H. P. , SOLBERG M. 
Published: August 2006

ABSTRACT16 strains of Clostridium perfringens were screened for their growth and exoprotease activity in a synthetic amino acid medium (R + S) and in media containing either vitamin‐free casein, spray‐dried whole egg or ground frankfurter as the protein source. Growth, measured by gas production, was determined manometrically under standard conditions. Quantitative enzymatic assay of sterile culture filtrates was carried out at pH 7.0 using Azocoll general proteolytic substrate. Strains grown in protein‐containing media usually produced more exoprotease per unit of growth than strains grown in synthetic amino acid medium. Strains which constitutively produce high levels of exoprotease were identified.
ULTRASTRUCTURAL CHANGES IN DEFATTED SOY FLOUR INDUCED BY NONEXTRUSION TEXTURIZATION
Authors: TARANTO M. V. , RHEE K. C. 
Published: August 2006

ABSTRACTA Korean “textured” snack food press (Hand Press) was used to produce nonextrusion soy products. Constant processing conditions were plate temperature, top and bottom (190°C); pressure (21.1 kg/cm2); raw material moisture (30%) and premoistened sample mass (25g). The varying condition was retention time (2, 4, 6, 8 and 10 sec). The present study was initiated to investigate the sequence of cellular and sub‐cellular changes taking place during the development of texture in defatted soy flour. Ultrastructural changes produced during nonextrusion texturization occurred in the following well‐defined stages: two (2) set stage, fusion of flour components; 2–8 sec stage, protein bodies deformed, ruptured and fused with carbohydrates forming a protein carbohydrate matrix and final, 10 sec stage, fibrillation of the protein‐carbohydrate matrix.
CHANGE IN REGULATION OF MYOFIBRILLAR ATPase ACTIVITY BY CALCIUM DURING POSTMORTEM STORAGE OF MUSCLE
Authors: IKEUCHI Y. , ITO T. , FUKAZAWA T. 
Published: August 2006

ABSTRACTPostmortem change of rabbit myofibrillar ATPase activity was investigated at varying concentrations of free calcium ions. At concentrations of free calcium ions higher than 10−7 M the ATPase activity increased with increasing postmortem time, while at concentrations of free calcium ions lower than 10−7 M no significant change of the ATPase activity was found during postmortem storage of muscle. A slight shift of the myofibrillar pCa‐dependent ATPase activity curve toward lower calcium ion concentration occurred during postmortem storage: the affinity of myofibrils for calcium ions increased during postmortem storage.
IN VITRO STUDIES ON SAPONIN‐MINERAL COMPLEXATION
Authors: WEST L. G. , GREGER J. L. , WHITE A. , NONNAMAKER B.J. 
Published: August 2006

ABSTRACTThe possibility that certain saponins produce growth depression by complexing minerals was studied. Saponins tested included digitonin, ammoniated glycyrrhizin, quillaja saponin and saponin‐containing extracts from alfalfa leaves and roots. Minerals studied were zinc, iron and magnesium. Alfalfa root saponins and ammoniated glycyrrhizin, but not digitonin, quillaja and alfalfa leaf saponins, complexed zinc and iron, but not magnesium. It is proposed that one mechanism of action whereby saponins suppress growth is by the formation of insoluble saponin‐mineral complexes. Such complexes could reduce the availability of minerals necessary for growth.
QUICK‐COOKING WINGED BEANS (Psophocarpus tetragonolobus)
Authors: ROCKLAND LOUIS B. , ZARAGOSA EUFROCINA M. , ORACCA‐TETTEH RICHARD 
Published: August 2006

ABSTRACTA simple, practical procedure has been developed for the preparation of quick‐cooking winged beans. In boiling water the raw processed beans tenderized within 20 min or about 10% of the time required to cook untreated, pre‐soaked beans. Redried, processed beans required about 45 min to cook without pre‐soaking. The cooked, quick‐cooking products had a smooth uniform texture, excellent whole bean appearance and enhanced natural flavor. In comparison with soybean, with which they have much in common, the winged beans had a more pleasing and acceptable flavor. There were only nominal differences between cooked standard and quick‐cooking beans in respect to proximate composition, riboflavin, niacin and important nutrient elements. The quick‐cooking process should find applications in fuel‐deficient areas of the world in which dry winged bean seeds are produced or imported as a stable, high protein food commodity.
PREPARATION OF FULL‐FAT SOY FLOUR BY CONDITIONING, HEATING AND GRINDING
Authors: FERRIER LESK. , LOPEZ MARIO J. 
Published: August 2006

ABSTRACTA method for manufacturing full‐fat soy flour was developed which appears suitable for developing countries. Soybeans were conditioned to about 23% moisture by soaking for 10 min and tempering for 1 hr. They were then heated in an air drier at 99° or 110°C. During heating, the trypsin inhibitor activity in the soybeans decreased by at least 80% in 25 min at 99°C or 15 min at 110°C when tap water was used for conditioning. Full‐fat flour made from these soybeans had PDl's of 55 and 42 when the soybeans were heated at 99° and 110°C, respectively. In organoleptic, farinograph and baking tests these soy flours performed as well as or better than commercial soy flour.