bluuebunny/crossref_metadata_2025_split huggingface dataset:
TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS1
Authors: de LOPEZ G. GADEA , HAND L.W. 
Published: May 2007

ABSTRACT The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature‐fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P > 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences.
SURFACE MORPHOLOGY OF TUMBLED CURED BEEF
Authors: MOZDZIAK PAUL E. , CASSENS ROBERT G. 
Published: May 2007

ABSTRACT Samples from bovine semimembranosus were injected to contain (1) 2.5% salt, 0.5% sodium tripolyphosphate (STPP), 156ppm sodium nitrite and 550 ppm ascorbic acid or (2) 156 ppm sodium nitrite and 550 ppm ascorbic acid. The product was then subjected to tumbling and heat processing. Treatment (1) produced a layer of coagulated protein on the surface of the meat and a layer of flattened fibers under the protein layer. Treatment (2) had a layer of protein, but exhibited less fiber flattening. Samples of treatment (1), but which were not tumbled, had neither a layer of protein nor flattened fibers. Measurement of water vapor loss from the meat surface revealed that there was no difference between tumbled and nontumbled treatments.
CHARACTERISTICS OF LOW‐FAT FRANKFURTERS MANUFACTURED WITH MODIFIED BEEF CONNECTIVE TISSUE
Authors: EILERT SCOTT J. , BLACKMER DOREEN S. , MANDIGO ROGER W. , CALKINS CHRIS R. 
Published: May 2007

ABSTRACT A 3 fat level (8%, 16% and 24%, finished weight basis) × 5 modified connective tissue level (0%, 10%, 20%, 30% and 40%, meat block basis) complete factorial design was employed to characterize frankfurters manufactured with modified beef connective tissue (MCT). Thermal processing yields improved 2–3% with the addition of 20% or more MCT. Level of MCT did not affect average consumer cook yields. Kramer Shear parameters were higher with higher levels of MCT. Frankfurter cohesiveness declined with an increase in MCT. A consumer panel found low‐fat frankfurters to be less desirable in almost all traits than high fat products. Frankfurters with 10–20% MCT were as desirable as controls (0% MCT). Frankfurter external and internal color was lighter as level of MCT increased. Frankfurters with MCT were rated as desirable by a consumer sensory panel, and had color and yields similar to higher fat products.
EFFECT OF NITRITE ON THE FUNCTIONALITY AND STABILITY OF HOT‐ AND COLD‐BONED PORK PREBLENDS1
Authors: GARIÉPY CLAUDE , DELAQUIS PASCAL J. , ROBERTSON MICHEL , LEBLANC CLAUDE 
Published: May 2007

ABSTRACTThe functional characteristics of hot‐boned (HB) and cold‐boned (CB) pork preblends containing 0% NaCl, 2% NaCl or 2% NaCl + 200 ppm nitrite were analysed using a split‐plot design. Parameters measured included pH, salt‐soluble protein (SSP), emulsion capacities (EC), thermal emulsion stabilities (TES), residual nitrite and TBA values. Addition of NaCl to HB preblends led to higher pH values which increased SSP and improved the TES of the batters. The effect of NaCl was less pronounced on the functionality of CB preblends but was more detrimental to their oxidative stabilities as determined by TBA values. Addition of nitrite was effective in reducing this pro‐oxidative effect of NaCl in both HB and CB preblends but had different effects on their respective functionalities. In salted HB preblends, nitrite increased the amount of SSP but the other functional properties measured were not significantly affected. In contrast, the addition of nitrite to salted CB preblends did not influence the extraction of proteins, but significantly increased their cooking losses. This observation suggests that nitrite‐extracted‐proteins from HB preblends had some retention properties in the cooked batter.
DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOW‐FAT, PRECOOKED GROUND BEEF PATTIES
Authors: LIN K.W. , KEETON J.T. 
Published: May 2007

ABSTRACTLow‐fat (10%) beef patties varying in particle size, C (Comitrol7® flaked), CG (mixture of flaked and ground) and G (coarse‐ground) were precooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured and less juicy than other treatments. All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields; however, it also showed surface “puffing” and an internal air pocket after microwave reheating which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits. For optimum yield and textural properties, low‐fat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol®‐grinding (CG) combination.
HOT‐FAT TRIMMING OF PORK CARCASSES TO REDUCE PALE, SOFT AND EXUDATIVE PORK
Authors: FREDERICK T.L. , MILLER M.F. , JONES D.K. , MEADE M.K. , RAMSEY C.B. 
Published: May 2007

ABSTRACTEighty market hogs were allotted to stressed and unstressed treatment groups, and one side of each carcass was conventionally chilled while the counterparts were hot‐fat trimmed to 6.4 mm immediately postmortem. Temperature and pH declines were monitored after slaughter. At 2 h postmortem, internal ham temperatures from the hot‐fat trimmed carcasses were about 3C lower (P < 0.05) than the control sides in both the stressed and unstressed groups but, no differences were found after 4 h. Muscle from stressed carcasses had a lower pH at 2 and 4 h postmortem with no differences after 4 h. Purge loss from vacuum packaged loins was evaluated after 7 and 14 days of storage. Hot‐fat trimming reduced the incidence of PSE by 50%. The stressed carcasses had a 20% higher incidence of PSE. These results indicate that PSE can be reduced by decreasing muscle temperatures immediately postmortem through hot‐fat trimming.
COMPOSITION OF DEHYDRATED PROTEIN EXTRACTS FROM POULTRY BONE RESIDUE
Authors: OPIACHA J.O. , MAST M.G. , MacNEIL J.H. 
Published: May 2007

ABSTRACTThe composition of protein extracted from poultry bone residue by an alkali solution (pH 10 ± 0.05) and recovered by freeze‐drying was determined. The dried extract contained approximately 60% protein. Calcium, phosphorus, magnesium, zinc, and lead were not substantially extracted from the bone residue; however, iron, copper, sodium, and potassium were concentrated by the process. SDS‐PAGE patterns of the extracts were similar to poultry muscle tissue. The predominant amino acids in the extract were glutamic acid, aspartic acid, glycine, leucine, and lysine. Hydroxyproline was detected in the extract indicating the presence of collagenous material. The major fatty acids in the extract were oleic (38.7%), palmitic (23.1%), linoleic (15.3%), stearic (7.0%), and palmitoleic (6.77%) acid.
DETERMINATION OF THE TOTAL LIPID CONTENT OF PORK RETAIL CUTS AT TWO EXTERNAL FAT TRIM LEVELS
Authors: McCOOK LINDA S. , MILLER R.K. , HARRIS K.B. , SAVELL J.W. 
Published: May 2007

ABSTRACTCurrently, retailers are required to conduct semi‐annual or annual analyses of their labeled products under the USDA's Nutritional Labeling Verification procedures. The following study analyzed pork retail cuts that were trimmed to 0.0 cm or 0.64 cm external fat remaining. Lipid content was analyzed to determine the cuts that met “lean” (<10% total fat) and “extra‐lean” (<5% total fat) specifications. The tenderloin, inside ham steak, and inside ham roast trimmed to 0.0 cm external fat remaining met the requirements for “extra‐lean” labeling. The loin chop, loin roast, tip steak and tip roast trimmed to 0.0 cm external fat remaining, and the inside ham steak and inside ham roast trimmed to 0.64 cm external fat remaining, met the specifications for “lean” labeling.
NONMEAT BINDERS FOR USE IN COOK‐IN‐BAG AND SMOKED HAM
Authors: MILLS E.W. 
Published: May 2007

ABSTRACTUSDA approved nonmeat binders were evaluated in boneless smoked and cook‐in‐bag hams. These samples were formulated to contain 38% (finished weight) of the following added ingredients: water, salt, sugar, polyphosphate, sodium erythorbate, sodium nitrite and nonmeat binder [food starch‐modified (2%), sodium caseinate (2%), isolated soy protein (2%), or carrageenan (1.5%)]. All binders increased cook yield (P < 0.05) for cook‐in‐bag hams with carrageenan having the largest increase. Only sodium caseinate gave a significant increase in cook yield for smoked hams. Sodium caseinate and carrageenan effectively reduced purge in vacuum packaged ham slices. Shear force of ham cores was reduced by all of the binders except food starch‐modified. No differences in tenderness, juiciness and texture were observed. Use of isolated soy protein resulted in reduced flavor and overall opinion scores for cook‐in‐bag hams. These results suggest that nonmeat binders can be used to improve cook yield and reduce fluid purge in cook‐in‐bag ham.
DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED‐OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS1,2
Authors: DUNLAVY K.A. , LAMKEY J.W. 
Published: May 2007

ABSTRACTTo determine the effect of added dextrose and cooking temperature on the development of warmed‐over flavor (WOF) and thiobarbituric acid reactive substances (TBARS), beef top round roasts were injected with a basic brine solution containing salt and sodium tripolyphosphate along with 0, 1 or 2% dextrose. The roasts were cooked in an oven temperature of 121C or 191C and stored for 4 weeks. Roasts cooked at the faster rate, without the addition of dextrose, showed TBARS values to be higher (P < 0.05) than those cooked at a slower rate. However, the addition of dextrose to roasts cooked at the faster rate reduced (P < 0.05) TBARS values. When 2% dextrose was added to roasts cooked at the slower rate, an increase (P < 0.05) in TBARS was observed. The addition of dextrose to beef top round roasts can reduce TBARS values when the roasts are cooked at relatively high temperatures, but may cause an increase in TBARS values when cooked at slower rates of heating.
A RE‐EXAMINATION OF MUSCLE PROTEIN SOLUBILITY
Authors: HULTIN H.O. , FENG Y. , STANLEY D.W. 
Published: May 2007

ABSTRACTMuscle proteins are conveniently characterized by their solubility properties. Sarcoplasmic proteins are defined as those soluble when muscle is extracted with water or solutions of low ionic strength, i.e., physiological or less. Myofibrillar proteins are generally thought to be soluble at elevated ionic strengths (> 0.3). Close examination of the extractability and solubility properties of these two groups of proteins, indicates that their solubility properties are not as different as is generally believed. With both groups of proteins, distinctions must be made between extractability and solubility. Our research results have revealed that the proteins of eight different white muscles are essentially completely soluble in solutions of physiological ionic strength or less and neutral pH. Six of these muscles were from white fleshed fish, and one each was from a fatty fish and chicken breast muscle. There were differences among the muscles of the various species. In mackerel and chicken breast muscle, it appeared that certain proteins had to be removed before the remaining myofibrillar proteins could be solubilized in water.
CHANGES IN FLAVOR ATTRIBUTES DURING RIPENING OF FERMENTED SAUSAGES
Authors: RAMÍREZ J. , GUERRERO I. , PONCE E. , PRADO A. 
Published: May 2007

ABSTRACTProduction of flavor‐related compounds (amines and short‐chain fatty acids) was followed throughout the ripening of a fermented sausage, and related to populations of two spoilage microorganisms (pseudomonds and Brochothrix thermosphacta) and lactic acid bacteria (LAB). Changes in pH, acidity, degree of oxidation and water activity were observed. Although spoilage microorganisms were present through ripening to 30 days, no off‐odor was detected. The antibacterial activity of LAB, including Lactobacillus plantarum, was caused by a lower pH, as well as lactic acid, bacteriophage, and bacteriocin‐like compounds synthesized by the strain. The concentration of short‐chain fatty acids, mainly acetic acid, increased toward the end of the study time as a consequence of microbial metabolism. Putrescine and cadaverine, produced by Bacillaceae, increased during the first six days of storage, remaining constant through 30 days of ripening. Tyramine, a metabolic product of lactic acid baceria decreased after 24 days of storage.
MUSCLE FIBER TYPES OF LEG MUSCLES FROM BROILER CHICKENS IN RELATION TO AGE AND SEX1
Authors: CHIANG W. , SOLOMON M.B. , KOTULA K.L. 
Published: May 2007

ABSTRACTChanges in muscle fiber types in relation to chronological age (2, 4, 6, and 8 weeks) and sex (male versus female) from selected leg muscles of broiler chickens were characterized. Five muscles were sampled from different anatomical locations along the leg of each bird. Muscle fiber area increased (P < 0.05) in size as the chickens became older. However, the rate of area enlargement decreased with age. Muscle fiber area enlargement affected the distribution of muscle fibers, which may have been due in part to the counting template used in this study. The sex of the chickens had little influence (P > 0.05) on either the proportion of muscle fiber types or area of muscle fibers. ‘Giant fibers’were found in muscles with a high proportion of αW fibers. These data characterize the relationship of muscle fiber types in relation to muscle function, chronological age and sex.
TEMPERATURE‐TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR
Authors: PARK J.W. 
Published: May 2007

ABSTRACTShear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8‐10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat‐tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%.
QUALITY OF RESTRUCTURED PORK ROASTS AS INFLUENCED BY SALT, PHOSPHATE AND ROASTING ENVIRONMENT
Authors: HAMOUZ F.L. , MANDIGO R.W. , CALKINS C.R. 
Published: May 2007

ABSTRACTA split plot design was used to evaluate the effect of 3 salt (0.0, 0.5, 1.0%), 3 phosphate (0.0, 0.25, 0.5%) levels and 2 roasting environments (moist, dry) on the quality of restructured pork roasts. Emulsion stability, yield (cooked or sliced), Instron adhesion (bind), pH, water holding capacity, proximate composition and color measurements were obtained. Increasing salt or phosphate level increased emulsion stability and cooked yield. Increasing salt level and the addition of phosphate decreased expressible moisture and increased slice count and moisture content. Increased levels of salt decreased protein content, while increasing phosphate, increased pH and redness in the cooked slices. Salt and phosphate reacted synergistically to increase slice yield and adhesion bind. Roasts cooked in a moist environment were lower in pH, were darker in color and required less time to cook. Restructured pork roast quality was enhanced when salt and phosphate were included in the formulation.
INFLUENCE OF HEATING END‐POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT ‐ A REVIEW
Authors: ANG C.Y.W. , LIU F. 
Published: May 2007

ABSTRACTDuring heating of muscle foods, numerous volatile flavor components are generated. Both the identity and quantity of these volatiles are influenced by cooking end‐point temperature (EPT) and post‐cooking storage. Methods for assessing flavor volatiles include sensory tests and gas chromatographic (GC) methods. Static headspace GC techniques either with a packed or capillary column have been used to determine the volatiles individually and they are simpler in operation compared to sensory tests. High correlations between EPTs and several compounds in heated chicken breast and leg meat patties have been obtained. Samples prepared in model systems are more uniform in EPTs as compared to processed products. Good resolution and reproducibility in the analysis of volatiles from chicken meat have been reported by using a dynamic headspace‐capillary column approach. More than one half of all compounds increased linearly or quadratically as EPT increased. Controlling the heating EPT is important in ensuring the quality and stability of precooked poultry.
CHARACTERISTICS OF LOW‐FAT, HIGH ADDED‐WATER FRANKFURTERS MANUFACTURED WITH PREBLENDS OF CONNECTIVE TISSUE AND ALKALINE PHOSPHATE4
Authors: CALHOUN C.M. , EILERT S.J. , MANDIGO R.W. 
Published: May 2007

ABSTRACTFrankfurters were formulated at 30% fat/10% added water (AW) or 10% fat/25% AW, and manufactured according to one of three modified connective tissue (MCT) treatment methods: no phosphate, no modified connective tissue (CONT); sodium tripolyphosphate (STP) and MCT added separately (PCT); MCT preblended with STP (PB). Preblending did not affect smokehouse yield, purge loss, collagen values, hardness, cohesiveness or springiness. Emulsion stability fluid and gel loss increased (P<0.01) due to preblending versus separate addition of MCT and STP. The magnitude of color differences between treatments was greater within the 30% fat/10% AW formulations than the 10% fat/25% AW formulas. The PCT treatments were lighter and less red than CONT and preblending intensified these problems. Cured color intensity was reduced when STP and MCT were added, regardless of preblending, but improved during storage. Preblending MCT and STP is not beneficial. However, separate addition of these ingredients, which would allow utilization of MCT, may be feasible after addressing color issues.
IONIC INTERACTIONS IN ALGIN/CALCIUM/ MYOFIBRILLAR PROTEIN GELS
Authors: ROURKE THOMAS J. , CLARKE ANDREW D. , BAILEY MILTON E. , HEDRICK HAROLD B. 
Published: May 2007

ABSTRACTAlgin/calcium/myofibrillar protein gel interactions were investigated by modifying protein basic amino acids to an unreactive state and evaluating Instron texture profile (TP) of gels. Gels analyzed were: 1% algin and 0.075% CaCl2; 1% algin, 0.075% CaCl2 and 1.5% porcine myofibrillar protein (A/C/P); and A/C/P with lysine, histidine or arginine modified. The modification of amino acids reduced (P<0.05) gel TP parameters of hardness, hardness 2, gumminess and chewiness. Similar TP data for protein modified gels indicated that each basic amino acid was involved in algin/protein gelation. Results provided evidence that ionic bonds between protein basic amino acids and algin carboxylate groups may be important for algin/myofibrillar protein gelation.
EFFECT OF CARRAGEENAN ON PROCESSING AND QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERS
Authors: BLOUKAS J.G. , PANERAS E.D. , PAPADIMA S. 
Published: May 2007

ABSTRACTThree types of carrageenan (K, I, K+I) × 4 levels (0, 0.25, 0.5 and 1.0%) were evaluated with a complete factorial design to characterize the effect of carrageenans on processing and quality characteristics of low‐fat frankfurters (9% fat, 13% protein). l‐Carrageenan at 0.5–1.0% level appeared to be more beneficial for the production of low‐fat frankfurters. It reduced (P<0.05) the hardness of the skin and contributed to a softer (P<0.05) product and higher overall acceptability. Low‐fat frankfurters (9% fat) manufactured with I‐carrageenan (IC) or in combination with finely ground toasted bread (TB), isolated soy protein (ISP) and pork skin (PSK), were compared to high‐fat (27% fat, 11% protein) and to low‐fat (9% fat, 13% protein) control frankfurters prepared with 3.5% potato starch (PS), as well as with commercial frankfurters (25% fat, 11.6% protein, 4.5% starch). Frankfurters with IC had higher (P<0.05) moisture, softer (P<0.05) skin and the highest (P<0.05) separation of gelatin. However, textural properties and overall acceptability were similar (P>0.05) to commercial and high‐fat control frankfurters. Addition of TB had no significant effect. Use of ISP and PSK improved (P<0.05) the water‐binding capacity but negatively affected the overall acceptability of frankfurters.
CARRAGEENAN INFLUENCES ON THE CHARACTERISTICS OF RESTRUCTURED NORMAL AND PALE, SOFT AND EXUDATIVE HAMS1
Authors: HUANG C.Y. , MIKEL W.B. , JONES W.R. 
Published: May 2007

ABSTRACTCarrageenan (0 and 1 %) was incorporated into cured restructured hams produced from normal or pale, soft and exudative (PSE) hams and the products were evaluated for sensory and processing attributes. Carrageenan increased (P<0.05) moisture and decreased protein content in normal hams. Similar changes occurred in PSE hams but were not significant (P>0.05). Carrageenan increased (P<0.05) yields in normal hams but not in PSE hams. Water holding capacities were increased (P<0.05) in both normal and PSE hams through the addition of carrageenan with greater increases occurring in normal hams. Shear force values were not affected (P>0.05) by meat type or carrageenan level. Normal hams with carrageenan had higher (P<0.05) juiciness, tenderness, cohesiveness, and overall acceptability scores than normal control hams. Carrageenan increased (P<0.05) texture and overall acceptability scores in PSE hams. PSE hams containing carrageenan were equivalent in yield and overall acceptability to normal hams. Carrageenan improved the overall quality of products from both meat types when compared to control products.
TWIN SCREW EXTRUSION OF PINK SALMON MUSCLE: EFFECT OF MIXING ELEMENTS AND FEED COMPOSITION
Authors: GAUTAM A. , CHOUDHURY G.S. , GOGOI B.K. 
Published: May 2007

ABSTRACT The effects of type of mixing element in the screw configuration and feed composition on specific mechanical energy input and product attributes during twin‐screw extrusion were investigated. The mixing elements studied were kneading, reverse screw and combination of kneading and reverse screw elements. The feed composition was changed by altering the ratio of rice flour to pink salmon muscle. Incorporation of mixing elements increased the specific mechanical energy, and water solubility index; but decreased apparent density and Warner‐Bratzler shear stress. Expansion ratio was maximum with kneading elements. However, reverse screw and combination produced extrudates with lesser expansion than that obtained using conveying screws with no mixing element. Increasing the fish solids content in the feed decreased specific mechanical energy, expansion ratio, and water solubility index; but increased the shear stress and apparent density. The shear stress for 0% and 30% fish solids blends were not affected in the expansion ratio range of 3 to 10. Water solubility index and shear stress were linearly related to specific mechanical energy and apparent density respectively.