bluuebunny/crossref_metadata_2025_split huggingface dataset:
Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates
Authors: FORREST J. C. , KASTENSCHMIDT L. L. , BEECHER G. R. , GRUMMER R. H. , HOEKSTRA W. G. , BRISKEY E. J. 
Published: August 2006

SUMMARYStudies were conducted to: 1) investigate the association between the physiological parameters heart and respiration rates, and the postmortem properties of muscle; and 2) determine the physiological response of the pig to experimentally‐imposed, abrupt changes in environmental temperature immediately prior to slaughter. In the first phase of these studies, observations were made on 55 untreated pigs representing 4 breeds. Heart and respiration rates were determined on restrained animals in standing position, just before slaughter. Abnormally high heart and respiration rates were observed under these conditions in comparison with resting rates. Nevertheless, very high heart and respiration rates, immediately prior to slaughter, were associated with rapid rates of post‐mortem muscle pH decline, low post‐mortem pH values and pale, soft, exudative musculature. In the second phase of these studies, a group of 42 Poland China pigs were subjected to 7 ante‐mortem temperature treatments. Warm treatment resulted in marked increases in respiration rates and wide variations in heart rates. Cold treatments generally decreased both respiration and heart rates. In the combination treatments, a change from warm to cold environment tended to restore respiration rate to pretreatment levels. Both respiration and heart rate tended to increase as muscle temperature increased. Drastic increases in heart rates due to warm treatment were associated with the development of extremely pale, soft, exudative musculature.
Chemical and Physiological Changes in Lime Fruits During and After Storage
Authors: EAKS IRVING L. , MASIAS ESTUARDO 
Published: August 2006

SUMMARYThe rates of deterioration, weight loss, color change, and respiratory rate of lime fruits were determined during storage for 4, 6, 8, 10, and 12 weeks at 5, 7.5, and 10°C and after transfer to 20°C following the above storage treatments. The surface treatments compared were control, mineral oil, and wax. Changes in weight, juice content and soluble solids, acidity, and ascorbic acid in the juice were recorded during 4 and 8 weeks of storage at 5, 7.5, and 10°C and after one week at 20°C following the above storage treatments. The respiratory rate of limes at 20°C following storage was greater than limes placed directly at 20°C; the increase being greater, the lower the initial storage temperature, and the longer the duration of the initial storage period. Lime fruits to be stored and subsequently marketed at room temperatures should be waxed and stored at about 7.5°C for a period not to exceed 8 weeks. The amount of juice and the soluble solids, acid and ascorbic acid contents in the juice increased during storage based on the original fresh weight of the fruit. On a concentration basis, ascorbic acid decreased during storage. The relationship of changes after transfer to 20°C and chilling injury are discussed.
Factors Affecting the Nutritional Quality of Cottonseed Meals
Authors: BRAHAM J. EDGAR , ELÍAS LUIZ G. , BRESSANI RICARDO 
Published: August 2006

SUMMARYEighteen samples of cottonseed oil meals from different countries in Central America were analyzed for proximate composition, free and total gossypol, epsilon‐amino lysine groups and lysine, methionine, and threonine content. The meals were fed to weanling rats at a 10% protein level for 8 weeks, and protein efficiency ratios were determined at 4 and 8 weeks. The results showed a significant positive correlation between epsilon‐amino groups of lysine content and PER and a negative correlation between weight gain and total gossypol content as well as between residual oil content and PER, or weight gain. L‐lysine supplementation alone did not improve a poor‐quality meal, while exhaustive extraction of the oil did increase the PER. The possibility of heat damage to the residual oil during the process of extraction was discussed.
Palatability and Quantity of Pork as Influenced by Breed and Fatness
Authors: HINER R. L. , THORNTON J. W. , ALSMEYER R. H. 
Published: August 2006

SUMMARYThe influence of breed, sex, and fatness on the quantity and eating quality of loins from 119 Duroc and 111 Yorkshire pigs was studied. Duroc pigs had significantly more intramuscular fat, smaller longissimus dorsi area, more tender, juicier loins, and less separable lean in the ham than Yorkshire pigs. Among Durocs, barrows had more desirable lean flavor than gilts. Among Yorkshires, barrows had more desirable fat flavor than gilts. In both breeds, an increase in backfat thickness was accompanied by a significant linear decrease in separable lean and increase in separable fat of the ham. Correlations among quantity indices and eating quality indicated that indices of quantity were not related to eating quality.
Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient Temperature
Authors: KASTENSCHMIDT L. L. , BEECHER G. R. , FORREST J. C. , HOEKSTRA W. G. , BRISKEY E. J. 
Published: August 2006

SUMMARYRelatively mild preslaughter temperature treatments, involving warm air, cold air, and cold air with an ice‐water spray, were administered, singly and in various combinations, to simulate extremes in environmental conditions and fluctuations. Cold‐air treatment improved mean 24‐hr color‐structure scores and expressible‐juice ratios, although a few animals responded adversely to this treatment given singly. Improvement in these parameters was the most significant and consistent in the muscles of pigs subjected to a change from a warm‐air to cold‐air environment. Rate of pH decline was significantly slower (P <.05) in muscles of pigs from groups involving warm‐to‐cold treatments than in control animals. Although glycogen and lactic acid levels at death were altered by treatment, glycogen levels were decreased the most by the warm‐to‐cold treatments. These improvements resulting from a change in environment from warm to cold, were observed even though the treatments were not severe enough to cause a decrease in muscle temperature. Thus, a sudden change from a warm‐air to a cold‐air ante‐mortem temperature, even when of short duration and not severe enough to reduce muscle temperature at death to levels below normal, altered the post‐mortem glycolytic rate and associated properties of porcine muscle, and improved meat quality.
Changes and Variations in the Pectic Constitution of Ripening Peaches as Related to Product Firmness
Authors: SHEWFELT A. L. 
Published: August 2006

SUMMARYSamples of 6 commercial varieties of peaches–5 freestone (Ranger, Triogem, Sun‐high, Elberta, and Afterglow), and 1 clingstone (Ambergem)–were examined at 4 stages of postharvest ripeness. Fresh fruit samples were tested for firmness and analyzed for pectin‐esterase activity and for three pectin fractions (water‐soluble, Versene‐soluble, and Versene‐insoluble). Shear press readings were taken on the corresponding canned samples as well as subjective firmness ratings for each variety at each stage of ripeness.In Ambergem, the proportions of the three pectin fractions remained relatively constant in fruits held 4 days at 25°C. In freestone peaches, the proportion of water‐soluble pectin increased rapidly at the expense of the other two fractions. There were significant statistical differences between the freestone varieties in the proportions of Versene‐soluble pectin retained with advancing ripeness. The differences in pectin constitution were related to the firmness of the fresh and canned products. Pectin‐esterase activity was markedly lower for Elberta than for the other freestone varieties. The level of pectinesterase activity was not in itself related to firmness retention but may be involved indirectly in demethylation for cationic‐binding.
Changes in Lipid Composition in Maturing Wheat
Authors: DAFTARY R. D. , POMERANZ Y. 
Published: August 2006

SUMMARYChanges in lipid composition during wheat development were followed by qualitative and quantitative thin‐layer chromatography (TLC) and by fractionation on silicic acid columns. Development of the wheats was accompanied by a slight decrease of lipid content on an as‐is basis, and by almost doubling of lipids on a kernel basis. Free fatty acids in mature wheat were less than half the amount in wheat 21–23 days preceding ripeness. A similar decrease was found in the levels of mono‐ and diglycerides. No consistent changes were found in phospho‐lipid fractions of lipids extracted from wheat at various stages of maturity. Carotenoid pigments disappeared as the wheat kernel developed and matured.
Direct Determination of Aroma Compounds as an Index of Pear Maturity
Authors: HEINZ D. E. , CREVELING R. K. , JENNINGS W. G. 
Published: August 2006

SUMMARYThe production of esters of trans:2‐cis:4‐decadienoic acid, which have been identified as contributory flavor compounds of Bartlett pear, are shown to increase rapidly at the climacteric, and continue to increase as ethylene and CO2 production decline. The production of the decadienoates can he readily followed by ultraviolet spectrophotometry, and their measurement offers a simple and convenient criterion of fruit maturity that is a direct function of fruit flavor. Gamma irradiation of pears, which produces a flavorless and subnormal fruit, also severely inhibits the production of the decadienoates.
Effect of Frozen Storage on Parathion Residues
Authors: BECKMAN HERMAN , THORNBURG WAYNE 
Published: August 2006

SUMMARYA field experiment for the control of aphids on spinach with parathion was conducted to develop data for a complete decline curve following treatment. Data show that a tolerance of 1 ppm cannot be achieved within the seven‐day withdrawal period. Data were then developed over a six‐month period of frozen storage for residue levels. The program allowed a comparative study of methods of analysis, a study of extraction methods, and a study of the residue level of parathion on spinach over an extended period of frozen storage. The effect of storage on the parathion residues is discussed.
Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ‐Caprolactone
Authors: SILVERSTEIN ROBERT M. , RODIN J.O. , HIMEL C. M. , LEEPER ROBERT W. 
Published: August 2006

SUMMARYChavicol (p‐allylphenol) and γ‐caprolactone were isolated from a fresh pineapple concentrate and identified by mass, infrared, and NMR spectrometry.
Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke
Authors: HAMID H. A. , SAFFLE R. L. 
Published: August 2006

SUMMARYAcetic, propionic, butyric, isovaleric, n‐valeric, isocaproie, and n‐caproic acids were identified in hickory sawdust smoke by gas chromatography, and the relative amounts of each were determined. Formic acid could not be identified, because the flame ionization detector was not sensitive to this acid. A total of eight columns were evaluated, and three of these which gave best separation were used for identification by retention times as well as infrared spectrophotometry.
Simple Mathematical Solutions of Problems Associated with Heat Sterilization of Milk
Authors: KLOSTERGAARD HENRY 
Published: August 2006

SUMMARYThree simple equations have been developed along with tabulated values that allow calculation of sterilizing time, sterilizing value, or heat penetration factor for a process when only two of the three are known. A short trial‐and‐error calculation can yield the retort temperature if other data are known. A mathematical derivation associated with the problem is included as an appendix.
Physiological Changes Induced by Gamma Irradiation of Bacteria From Shrimp
Authors: LIUZZO JOSEPH A. , NOVAK ARTHUR F. , ORTEGO JESSE R. 
Published: August 2006

SUMMARYThe morphology and metabolism of seven radiation‐resistant bacteria isolated from fresh Gulf shrimp were studied to ascertain if radiation altered their characteristics. Radiation‐induced differences were observed in optimum incubation temperature, chromogenesis, carbohydrate and vitamin utilization, and action on litmus milk.
A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use
Authors: LEVANON YEHUDA , ROSSETINI STELA M. O. 
Published: August 2006

SUMMARYTwo distinct stages of the farm processing of cocoa beans were recognized: biofermentation with living cells, with resulting metabolites which influence the subsequent stage; and chemofermentation due to the enzymes produced in the previous stage, with living cells not involved. The chocolate flavor resulting from fermentation is seemingly due to the enzymatic digestion. The enzymes are not present in the pulp or in the beans but inside the yeast cells autolyzing in the fermentation boxes or piles.
Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats
Authors: HACKLER L. R. , VAN BUREN J. P. , STEINKRAUS K. H. , EL RAWI I. , HAND D. B. 
Published: August 2006

SUMMARYThe effect of heating soymilk at 93 and 121°C for varying periods was evaluated in weanling rats. Also determined were trypsin inhibitor retention and available lysine values. Cooking soymilk 1–6 hr at 93 °C had no adverse effect on protein efficiency, growth, or available lysine. With cooking for 32 min at 121°C in contrast, there was a definite decline in protein efficiency ratio, and an indication that available lysine was declining. The drop in available lysine was greater after the soymilk had been heated 40 min at 121°C. The results indicate that the protein efficiency ratio of heat‐processed soymilk is dependent upon both time and temperature of treatment. Also evaluated was the effect of spray‐drying temperature and drying method on the nutritional quality of soymilk. The results indicate that an inlet temperature of 277°C or higher causes a drop in the utilization of soymilk protein, with a concurrent drop in the available lysine. Various methods of drying (spray, vacuum roll, atmospheric roll, and freeze) soymilk did not alter the nutritional quality of the protein to any great extent, although the data obtained for the freeze‐dried soymilk did show a slightly lower growth rate and PER value. Available lysine data obtained for the heat‐processed soymilk appear to be a better indication of protein quality in overheated soymilk than in underheated samples. The percentage of trypsin inhibitor retained, on the other hand, appears to be a good criterion for underheated but not for overheated soymilk samples.
Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze‐Dried Food Materials
Authors: SARAVACOS G. D. , STINCHFIELD R. M. 
Published: August 2006

SUMMARYThe equilibrium isotherms and the rates of adsorption and desorption of water vapor by selected freeze‐dried food materials were studied between −20 and 50°C with a spring‐balance sorption apparatus. In simple freeze‐dried gels (starch, gelatin) the quantity of adsorbed water at equilibrium increased as the temperature was lowered from 50 to 0°C, and it remained almost constant below 0°C. In freeze‐dried foods (potato, peach, and raw beef) and sugar‐containing starch gel, adsorption was maximum at between 10 and 30°C. The equilibrium vapor pressure of simple gels followed the Clausius‐Clapeyron equation throughout the temperature range studied, and the same relationship applied to the foods at the high and low temperature regions, with a change of slope at about 20°C. The rates of adsorption and desorption at a pressure of 0.1 mm Hg remained constant at temperatures below 0°C, and they increased linearly as the temperature was increased from 0 to 50°C. As the pressure was raised from 0.1 mm Hg to atmospheric, the rates of adsorption at 30°C decreased by a factor of about 100. The adsorption rates at atmospheric pressure increased exponentially with the temperature between 0 and 50°C. The results are discussed in relation to the freeze‐drying operation.
Automated Analysis of Hypoxanthine
Authors: JONES N. R. , MURRAY J. , BURT J. R. 
Published: August 2006

SUMMARYHypoxanthine concentration is a useful index of the quality of flesh foods. A rapid manual assay of the purine was automated by modifying commercially available proportioning and spectrophotometric equipment. Extracts are sampled serially and mixed with xanthine oxidase and buffer. After reaction at 37° in a time‐delay coil, the mixture passes through a low‐volume flow‐through cell, where its absorption at 290 mμ (and hence uric acid production from hypoxanthine) is monitored continually. Concentrations are estimated by reference to standards and blanks.
Meat Flavor. I. Fractionation of Water‐Soluble Flavor Precursors of Beef
Authors: WASSERMAN AARON E. , GRAY NATALIE 
Published: August 2006

SUMMARYWater‐soluble extracts of beef contain flavor precursors of compounds responsible for a characteristic broiled steak aroma. Dialysis separated the extract into a nondialyzable high‐molecular‐weight fraction having a brothy odor during boiling, and a low‐molecular‐weight fraction having a broiled‐steak odor when pyrolyzed. The fraction responsible for the broiled‐steak aroma was separated on ion‐exchange resins. An aromatic fraction was obtained containing amino acids and peptides. Although sugars have been found in previously described flavor fractions, no sugars were found in this material.
Stability of Nitrogenous Compounds and Lipids During Storage of Freeze‐Dried Raw Beef and
Authors: EL‐GHARBAWI MOHAMED I. , DUGAN L. R. 
Published: August 2006

SUMMARYThe solubility of the nitrogenous compounds of freeze‐dried raw beef was observed to change during storage in cans with controlled oxygen‐nitrogen atmospheres. Generally, total soluble nitrogen, soluble protein nitrogen, and soluble nonprotein nitrogen decreased with increasing storage time and initial concentration of oxygen in the can atmosphere. Free amino groups also decreased during storage, and this change was dependent on both initial oxygen content of the storage atmosphere and time.Dried beef tissue lipids were fractionated into neutral fat and phospholipids by silicic acid. The fatty acid composition of each fraction, determined by gas‐liquid chromatography, was observed to change from oxidation during storage. Oxidation of tissue lipids seems to occur in two stages: the phospholipids are oxidized first, and the neutral fat autoxidizes later. Also, loss of the unsaturated fatty acids was more pronounced in the phospholipid fraction than in the neutral fat.
Composition of Orange Juice Cloud
Authors: SCOTT W. CLIFFORD , KEW THEO. J. , VELDHUIS M. K. 
Published: August 2006

SUMMARYReported for the first time are analyses of materials identified with and contributing to the cloud of orange juice. Hexane‐soluble materials provided up to one‐fourth of the cloud‐producing components. In contrast to the composition of structural components of the fruit, cloud components insoluble in alcohol, acetone, and hexane were shown to be rich in nitrogen (ca. 7%), pectins (ca. 80%), and phosphorus (ca. 1.5% as the pentoxide) and to be very low in cellulosic components (ca. 2–5%). This is evidence that cloud originates in the juice cells rather than from mechanical disintegration of structural tissue. No appreciable difference in cloud composition was observed between fruit varieties or between freeze‐damaged and normal fruit.
Lemon Juice Composition. IV. Carotenoid and Sterol Content
Authors: VANDERCOOK CARL E. , YOKOYAMA HENRY 
Published: August 2006

SUMMARYThe carotenoids and sterols of lemon juice from various sources were measured. The average total carotenoid contents for reconstituted lemon juice concentrate and for fresh juice from coastal, desert, and Italian lemons were respectively 49, 50, 40, and 45 μg β‐carotene/l00 ml juice. The average respective sterol values were 8.28, 8.99, 9.10, and 8.46 mg β‐sitosterol/l00 ml juice. The major lemon juice sterol was β‐sitosterol. The correlation between citric acid, carotenoids, and sterols was too low to be useful in the multiple regression analysis equation for the prediction of citric acid.
Radiation Resistance of Spores of Clostridium Species In Aqueous Suspension
Authors: ROBERTS T. A. , INGRAM M. 
Published: August 2006

SUMMARYData are presented enabling survivor curves under gamma rays to be constructed for un‐heated spores of the following Clostridia: Cl. aerofoetidum; Cl. bifermentans; Cl. botulinum types A, B, C, D, E, and F; Cl. butyricum; Cl. caloritolerans; Cl. chauvoei; Cl. histolyticum; Cl. fallax; Cl. oedematiens types A, B, and C; Cl. septicum; Cl. sordellii; Cl. sphenoides; Cl. sporogenes; Cl. subterminale; Cl. tertium; Cl. tetanomorphum; Cl. welchii types A, B, C, E, and F. After irradiation at 18–23°C, curves comprised a “shoulder” extending to about 0.25–0.35 Mrad, followed by an exponential kill over 6–8 log cycles with a decimal reduction value from 0.08 to 0.25 Mrad.
Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion
Authors: BROWN W. E. , BAKER R. C. , NAYLOR H. B. 
Published: August 2006

SUMMARYDuck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
Evaluation of Sugar‐Acid‐Sweetness Relationships in Orange Juice by a Response Surface Approach
Authors: GORDON JOAN 
Published: August 2006

SUMMARYThe effects of added sugar and acid on the sweetness of orange juice were evaluated by the response surfaces estimated from a central composite, second‐order design in incomplete blocks. First‐order polynomials were sufficient to describe intensity responses, but a second‐order polynomial was needed to describe acceptability.
Some Characteristics of Eggplant and Avocado Polyphenolases
Authors: KNAPP F. W. 
Published: August 2006

SUMMARYEggplant polyphenolase oxidized chlorogenic acid much faster than it did any other substrate. In contrast, the substrate oxidized most rapidly by the avocado preparation was nordi‐hydroguaiaretic acid (NDGA), followed by catechin and catechin. Resorcinol was a moderately effective competitive inhibitor (Kt= 0.02M), whereas hydroquinone (Kt= 0.005M) was a slightly less potent noncompetitive inhibitor. All the chlorides tested depressed eggplant polyphenolase activity to a similar but limited extent. The copper‐chelating agents 1‐phenyl‐2‐thiourea and sodium diethyldithio‐carbamate were powerful inhibitors; the former (Kt= 0.01mM) was shown to act non‐competitively.