bluuebunny/crossref_metadata_2025_split huggingface dataset:
CONSUMER EVALUATION OF SODIUM REDUCED, RESTRUCTURED LAMB ROASTS
Authors: JONES D.K. , LEU R. , KEETON J.T. , SAVELL J.W. , CROSS H.R. 
Published: May 2007

ABSTRACT The longissimus dorsi (LD) and psoas major (PM) muscles were removed from the racks and loins of nine lamb carcasses (18 sides). Each LD was cut in half to yield 36 pieces of each muscle. Three defatted LD pieces and one PM were randomly grouped together (4 replications) and assigned to the following treatments at 1.5% of the fresh muscle weight: (1) 100% NaCl (control); (2) 75% NaCl + 25% KCl; (3) 50% NaCl + 50% KCl. Water (5%) and sodium tripolyphosphate (.3%) were also added. Muscle pieces were tumbled for 2 h, tied into roasts, cooked and smoked. Proximate analysis results showed no significant differences (P > 0.05) among treatment groups for percentage moisture and fat. The 100% NaCl control had significantly higher (P < 0.05) cooking yields than the 50% KCl replacement treatment. A consumer sensory panel found no consistent differences among treatments for juiciness, flavor desirability, off‐flavor, or overall acceptability among treatments. Consumer panel responses indicate that the low‐fat (5.3–6.8%), low‐sodium (455–744 mg/100g), restructured lamb roasts evaluated in this experiment would be an acceptable new processed lamb product.
DETERMINATION OF ORGANOLEPTICALLY DETECTABLE CONNECTIVE TISSUE PARTICLES IN GROUND BEEF BY ENZYME HYDROLYSIS1
Authors: WHIPPLE G. , AXE J.B. , KASTNER C.L. , GOLL S.J. 
Published: May 2007

ABSTRACTCartilage and adhering connective tissue were ground and added to ground beef at levels of 0, 3, 6 and 9% of the sample weight. Each ground beef sample was treated with an enzyme solution. Corresponding cooked samples were evaluated by a trained sensory panel for detectable connective tissue particles. After enzyme hydrolysis, connective tissue particles 3 mm or larger in diameter were counted and weighed. Mean values for counts of hard and soft connective tissue particles were consistently different (P< 0.05) between treatments. High correlation coefficients indicated that hard particle count could be used as an indicator of the amount of organoleptically perceivable connective tissue in a sample.
CHILLING INJURY. A REVIEW OF QUALITY ASPECTS
Authors: JACKMAN R.L. , YADA R.Y. , MARANGONI A. , PARKIN K.L. , STANLEY D.W. 
Published: May 2007

ABSTRACTThe various quality aspects of chilling injury (CI) serve as the focus of this review in which symptoms, occurrence and its alleviation are discussed. CI is a term used to describe the physiological damage that occurs in many plants and plant products, particularly those of tropical and subtropical origin, as a result of their exposure to low but nonfreezing temperatures. The substantial economic consequences of CI have provided the impetus for studying/developing effective means of alleviating symptoms which manifest this disorder. A diversity in plant responses to low temperature stress exists, including alterations in ethylene biosynthesis, increased respiration rates, cessation of protoplasmic streaming, increased solute leakage, and uncoupling of oxidative phosphorylation. These various responses ultimately give rise to an array of visual symptoms (e.g., surface pitting, water rot, poor color development, general loss of structural integrity) which can render severe losses in product quality both pre‐ and postharvest. A number of different methods are available by which to alleviate symptom development, including manipulation of storage conditions (e.g., temperature cycling, hypobaric and modified atmosphere storage), exogenous chemical treatments (e.g., application of phospholipids, antioxidants, calcium) and genetic modification of chill sensitive species. These are discussed with respect to their effectiveness and possible control mechanisms.
EFFECTS OF ELECTRICAL STIMULATION ON TALLOW SUPPLEMENTED STEER CARCASSES1
Authors: WHITE F.D. , REAGAN J.O. , BOGGS D.L. 
Published: May 2007

ABSTRACTForty‐nine Angus and Angus X Hereford steers were slaughtered to determine the effects of time on feed, electrical stimulation and 4% tallow in the diet on the carcass and various chemical and physical characteristics of the lean. All cattle were backgrounded on winter annuals and small grain pastures for a period of 5 months. Following the backgrounding period, ten steers were slaughtered and the rest randomly assigned to 4 treatments. The treatments consisted of high grain or grain plus 4% tallow diets, fed for either 45 or 75 days. At slaughter, the left side of each carcass was ES. Rib‐fat exhibited an increase in redness with a decrease in color intensity due to electrical stimulation (P< .05). Overall, ES decreased percentage purge loss while increasing percentage cook loss (P < .05). Electrical stimulation had no significant effect on percentage thaw loss and percentage cumulative weight loss of rib steaks. Rib steaks from 75 day grain fed carcasses exhibited the greatest improvements in palatability due to ES. Across treatments the effects of ES on taste panel traits were minimal, with time on feed and diet having a greater effect on observed sensory traits than ES.
THE EFFECT OF DIETARY ENERGY‐TO‐PROTEIN RATIO VARIATION ON THE TASTE QUALITY OF BROILER CHICKEN MEAT 1
Authors: BASKER D. , ANGEL S. , BARTOV I , WEINBERG Z. 
Published: May 2007

ABSTRACTBroiler chickens were fed diets varying in their energy‐to‐protein (E:P) ratio, and then slaughtered at different ages. From one to five weeks of age, the chickens were fed a starter diet, which ranged from 120 to 170 Kcal per % protein, and thereafter the finisher diets ranged from 140 to 190 Kcal per % protein, respectively.The highest relative taste preference of the meat from males was found when the starter dietary E:P ratio was approximately 136, and decreased sharply when it was 150 or more. This preference was independent of the age at slaughter.The highest relative taste preference of the meat from females was found when the age at slaughter was approximately 7.3 weeks. The dietary E:P ratio was of lesser significance, but with some preference toward the higher levels of the experimental range.
A THEORETICAL MODEL TO DESCRIBE FOOD QUALITY
Authors: MOLNAR P. J. 
Published: May 2007

ABSTRACTThe overall evaluation of foodstuffs and its result: the numerical description of food quality, play an increasingly important role in scientific food research, in product development and in the field of quality control in food manufacture. In view of the commonly adopted determination of food quality, the computation of the overall quality index is based on the transformation of parameters of the chosen product attributes into dimensionless values between 0 and 1 (normalization) and on their weighted summation. The total value of the weighting factors amount to 1 in every case with 0 representing the worst and 1 the best food quality. Within the framework of the adaptation a continued development of the overall quality index, different statistical methods and the pattern recognition can be readily used.
A COMPARISON OF THREE INSTRUMENTAL TECHNIQUES TO EVALUATE BUTTER SPREADABILITY
Authors: FEARON ANNA M. , JOHNSTON DONALD E. 
Published: May 2007

ABSTRACTThree instrumental techniques, cone penetrometry, probe penetration and Instron TPA, were compared as means to describe butter spreadability. A factorial experiment was set up to examine the consistency of winter and summer butter, mechanically worked and unworked, before and after storage and at two measurement temperatures, 5° C and 15° C. Probe penetration provided useful information on the relaxation behavior of butter, as well as contributing to the fundamental knowledge of butter structure. The Instron TPA has the advantage of a link with an internationally recognized system of texture analysis. The technique was also found to show greatest potential as a method to assess the effectiveness of mechanical treatment of butter. Cone penetrometry results were converted to yield values and in conjunction with Haighton's ready reckoner scale of assessment provided a simple and rapid method to describe butter spreadability.
VARIATIONS IN THE SENSORY PROPERTIES OF BEEF AS AFFECTED BY SEX CONDITION, MUSCLE AND POSTMORTEM AGING
Authors: SEIDEMAN S. C. , CROSS H. R. , CROUSE J. D. 
Published: May 2007

ABSTRACTThe longissimus (LD), biceps femoris (BF), psoas major (PM), semitendinosus (ST) and semimembranosus (SM) muscles from 8 bulls and 8 steers were removed from sides at 1 day postmortem and 7 days postmortem. The sensory and textural properties were evaluated and related to meat composition, meat characteristics and mineral content. Muscles were ranked in order of increasing sensory tenderness ratings: PM>ST>LD>BF>SM. The amount of intramuscular fat was found to be positively correlated to sensory panel tenderness ratings. The amount of intramuscular collagen was found to be negatively correlated to sensory panel tenderness ratings. Muscle concentrations of copper, iron and manganese were found to be positively correlated to tenderness ratings.
COMPARISON OF ASCORBIC ACID CONTENT OF SUPER‐MARKET VERSUS ROADSIDE STAND PRODUCE
Authors: BUSHWAY R. J. , HELPER P. R. , KING J. , PERKINS B. , KRISHNAN M. 
Published: May 2007

ABSTRACTSeven vegetables and one fruit from two roadside stands and two major local supermarkets were analyzed for their ascorbic acid content. Produce was sampled during a nine week period from late July through September of 1987. Significant differences at the 0.05 level for ascorbic acid were observed between supermarket and roadside stand produce for potato, cauliflower, cabbage and tomato while no significant differences were found between cantaloupe, broccoli, green peppers and spinach from either market. Cabbage was the only supermarket item that was significantly higher in ascorbic acid concentration. Very little dehydroascorbic acid was shown to be present in these vegetables and fruit making ascorbic acid an accurate indicator of total vitamin C activity for this study. The quality of freshness does not appear to be a major factor as to the amount of vitamin C present in these 8 products.
EFFECT OF GAMMA RAY IRRADIATION AND FRYING ON THE THIAMINE CONTENT OF BACON
Authors: THAYER DONALD W. , SHIEH JAMES J. , JENKINS RONALD K. , PHILLIPS JOHN G. , WIERBICKI EUGEN , ACKERMAN STANLEY A. 
Published: May 2007

ABSTRACTThe effects of ionizing irradiation and frying on the thiamine and riboflavin content of bacon were determined. Significant destruction of thiamine but not riboflavin occurred during both the irradiation and frying. The destruction of thiamine was found to be directly related to the dose of ionizing radiation or the degree of cooking. Frying before irradiation, reduction of water content by lyophilization, and irradiation at ‐ 40°C rather than 2°C produced significantly greater retention of thiamine. Frying the bacon following irradiation produced radiation dose‐related, nonadditive, increased destruction of thiamine. The protective effect of frying before irradiation was not directly linked with the reduction of moisture by frying.
MUSCADINE GRAPE SEED OILS
Authors: LAMIKANRA OLUSOLA , LAMIKANRA VERIAN T. 
Published: May 2007

ABSTRACTDichloromethane‐soluble constituents of seeds from ‘Welder’, ‘Regale’ and ‘Carlos’ muscadine grape cultivars were analyzed with a combined gas chromatograph‐mass spectrometer. Five components of the extracts, which constituted 10‐13% of the seed weights were separated. Stearic acid, glyceryl monostyrate and a stearic acid derivative were identified as the constituents of four of the separated peaks. Glyceryl monostyrate content of the extracted oils for ‘Carlos’, ‘Regale’ and ‘Welder’ cultivars were 94.1%, 89.4% and 72.7%, respectively, while their stearic acid contents ranged from 5.6% in ‘Carlos’ to 8.9% in ‘Regale’. Qualitative and quantitative differences between muscadine grape seed oils and those of nonmuscadine cultivars are also discussed.
THE EFFECT OF PHYTATE AND FIBER CONTENT ON COOKING QUALITY IN FABA BEANS
Authors: HUSSEIN LAILA , GHANEM KADRY , KHALIL SHAABAN , NASSIB ABDULLA , EZILARAB ALI 
Published: May 2007

ABSTRACTSeventy‐six faba bean lines were analyzed for their phytic acid content in the whole seeds and in the cotyledons. The fiber content was also determined in 17 Faba bean lines. The seed weights; % testa weight‐of the seeds; and % moisture uptake (water imbibition) after overnight soaking in distilled water or increasing concentrations of EDTA solutions were measured and recorded. The relation between the above mentioned dependent variables and the cooking time for seed softening (min.) in 76 faba bean lines was studied and simple and multiple correlation coefficients were computed with a total of 70 operations. Significant correlation coefficients were found between phytic acid content in the cotyledons, % testae weight of the seeds; moisture uptake after soaking the seeds in distilled water overnight and cooking time for 50% softening (min). The faba bean lines 606/ 303; 606/ 308, 608/ 334, 609/ 350, proved to be of excellent cooking quality, since their cooking time for 50% seed softening did not exceed 10 min.
EFFECT OF SEAL PACKAGING ON CONSUMER EVALUATION OF GRAPEFRUIT
Authors: GOLDMAN ARIEH 
Published: May 2007

ABSTRACTThe effects of sealing grapefruit in plastic film of low density polyolefin on consumer's evaluations of the taste of grapefruits was studied. Consumers evaluated five different treatments of grapefruit: (1) sealed, packing house treated, waxed, (2) sealed, packing house treated without being waxed, (3) packing house treated, not sealed, (4) washed, field‐run not waxed and not sealed. (5) the same as (1) above with the sealing removed just before the evaluation study. The results indicate that sealing works best with grapefruit which are not waxed and that sealing does not negatively affect the sensory quality of grapefruit. Sealing conveys positive information to consumers about the fruit and enhances its taste image.
PHOSPHATE AND NON‐MEAT PROTEIN INCORPORATION INTO SMOKED SAUSAGE PRODUCED FROM MECHANICALLY DEBONED POULTRY MEAT
Authors: JANTAWAT P. , CARPENTER J. A. 
Published: May 2007

ABSTRACTThe effects of sodium tripolyphosphate and type of non‐meat protein binders on the quality of smoked sausage produced from mechanically deboned poultry meat (MDPM) without skin were studied. Higher cook yields were observed in sausages containing soy protein isolate, soy protein concentrate and sodium caseinate (P < 0.05). Addition of sodium tripolyphosphate, with or without non‐meat protein binder, also increased cook yields (P < 0.05). Objective and sensory textural attributes of firmness, chewiness and springiness were not affected by type of binder, but incorporation of phosphate increased sausage firmness. All chicken sausage treatments were considered acceptable by the sensory panel.
SENSORY CHARACTERISTICS OF BAKERY PRODUCTS CONTAINING DISTILLERS’ DRIED GRAIN FROM CORN, BARLEY, AND RYE
Authors: BROCHETTI DENISE , PENFIELD MARJORIE P. 
Published: May 2007

ABSTRACTA commercially available distillers’ dried grain (DDG) was chemically and physically characterized and the effects of varying levels of the DDG on the sensory characteristics of bakery products were studied. Total dietary fiber (51.22%) and protein (26.59%) were the principal constituents of the DDG. Compared with all‐purpose flour, the DDG was more acidic, absorbed more water and oil, and was darker in color. Consumer panels evaluated the acceptabilities and intensities of sensory characteristics of corn muffins, hush puppies, spiced doughnuts, and molasses‐raisin cookies containing 10, 20, and 30% DDG (flour‐weight basis). As the replacement level of DDG increased, the appearance, flavor, and texture of the products were adversely affected; however, acceptable products were prepared with either 10 or 20% DDG.
COMPOSITION AND SENSORY ANALYSIS OF RIB CHOPS FROM PIGS SUPPLEMENTED WITH PORCINE SOMATOTROPIN (pSt)1
Authors: PRUSA K. J. , LOVE J. A. , MILLER L. F. 
Published: May 2007

ABSTRACTThirty‐six pigs were injected with one of three levels of a recombinant preparation of porcine somatotropin (equivalent to 0, 4 or 8 mg/day pSt). Pigs were withdrawn from pSt injections either 0 or 7 days before slaughter for a total of six treatment combinations. Crude fat contents of the raw and broiled rib chops decreased in response to pSt supplementation. Generally, muscles from supplemented pigs contained less thiamin and similar iron contents when compared with muscles from control pigs. Broiled rib chops from the 8 mg pSt/day treatment group contained greater cholesterol contents than rib chops from the control group. Broiled rib chops from the 4 mg pSt/day treatment group did not differ from control samples in tenderness, juiciness or pork flavor. At the greatest pSt level, however, rib chops were less tender when compared with rib chops from control pigs.
STEMLESS SWEET CHERRY (PRUNUS AVIUM L.)‐FRUIT QUALITY AND CONSUMER PURCHASE
Authors: DRAKE S. R. , WILLIAMS M. W. , FOUNTAIN J. B. 
Published: May 2007

ABSTRACTSweet cherry (Prunus avium L.) quality and consumer acceptance at purchase were found to be similar between stem and stemless fruit. Stemless fruit had more of the desired mahogany color at harvest, but stem fruit displayed superior color at point of retail sale. At simulated retail sales the color difference between stem and stemless fruit was not evident. There was no significant difference in firmness or soluble solids content between stem or stemless fruit. Stemless fruit were more bruised than stem, but stem fruit showed more surface pitting. Practical advantages of stemless fruit included: increased efficiency at harvest, elimination of some packinghouse equipment, improved use of packing materials and easier consumer packaging, and reduced damage to fruit.
INDIVIDUAL GLUCOSINOLATES IN SIX CANOLA VARIETIES
Authors: SHAHIDI FEREIDOON , GABON JACQUELINE E. 
Published: May 2007

ABSTRACT The glucosinolate composition of canola varieties ofAltex, Candle, Regent, Tower, Triton and Westar were determined by gas chromatography (GC) and high‐performance liquid chromatography (HPLC). Twelve glucosinolates were detected and their identities confirmed by comparison with the retention times of known glucosinolates and by mass spectrometry (MS). The major glucosinolates present in canola meals were gluconapin (3‐butenyl), progoitrin (2‐hydroxy‐3‐butenyl), glucobrassicanapin (4‐pentenyl), glucobrassicin (3‐indolylmethyl) and 4‐hydroxyglucobrassicin (4‐hydroxy‐3‐indolylmethyl). Indole glucosinolates were quantified better by HPLC than GC method of analysis. Sulphinyl glucosinolates were determined only by the HPLC methodology due to the yield of multiple peaks by GC.
DESTRUCTION OF MICROORGANISMS AND DEFORMATION OF PLASTIC JARS BY HOT SORGHUM SYRUP
Authors: COLLINS J. L. , DRAUGHON F. A. , MCCARTY I. E. 
Published: May 2007

ABSTRACT Sweet sorghum syrup was heated at 49° to 71°C and filled into glass jars of 200 mL capacity that contained each of four microorganisms (Bacillus subtilis; Byssochlamys nivea; Saccharomyces rouxii; and Aspergillus niger) at 0, 1,000 or 10,000 CFU/mL syrup. Counts were determined on syrup immediately after filling into the jars and after four months storage. The heated syrup at all temperatures significantly reduced the survival of bacteria and fungi at the time of filling. After four months, no bacteria could be detected in syrup at each temperature, and no fungi could be detected at 66° and 71°C. The heat of syrup at 71°C or lower did not cause single layer polypropylene jars to become deformed; however, at 77° and 82°C deformation occurred such that the jars were unsatisfactory for the packaging of syrup. Therefore, syrup can be filled at 66° and 71° into single layer polypropylene jars. At these temperatures, common spoilage microflora were destroyed or inactivated during storage, and the plastic jars did not become deformed.
EFFECT OF BLANCHING AND SULFITE TREATMENT ON THE QUALITY OF FROZEN CAULIFLOWER
Authors: RAMASWAMY H. S. , RANGANNA S. 
Published: May 2007

ABSTRACTThe influence of blanching time and post‐blanching sulfite treatment on the sensory quality and texture of frozen cauliflower were assessed after storage at ‐18°C for up to one year. The treated cauliflower florets, sealed in polyethylene bags, were placed in waxed paperboard cartons and frozen in a contact plate freezer at ‐35°C. Samples blanched for 3 min and dipped in a solution containing 1000ppm of SO2 for 5 min gave a significantly (p<0.05) superior product even when stored for one year. The residual SO2 content of 50 ppm found in these stored samples disappeared after a 3 min cooking in boiling water. Cauliflower texture was influenced by blanching time but the textural differences of blanched samples diminished following freezing and storage. After a 3 min cooking, the texture of all thawed samples were comparable to that of fresh cauliflower cooked for 10–12 min.
A METHOD TO QUANTIFY BUTTEROIL ADDED TO BUTTER‐MARGARINE BLENDS
Authors: CHRISTEN GENEVIEVE L. 
Published: May 2007

ABSTRACT Table spreads containing various amounts of butteroil blended with vegetable oils are now commercially available. The butter fat percentages in these blends range from 2–40% according to the label information. This research was designed to determine the efficacy of a gas chromatographic procedure for monitoring the quantity of butteroil in the blend. Methyl esters were formed using potassium methoxylate as a catalyst and a heating interval of 2 min at 65°C in a closed vial under a nitrogen atmosphere. Carbon disulfide was used to extract the fatty acid methyl esters which were then separated by capillary gas chromatography. Retention times, peak areas and relative concentrations were determined by an integrator connected to the chromatograph. Changes in chromatographic patterns were monitored as known weights of butteroil were added to melted margarine. Dodecanoic, tetradecanoic, and pentadecanoic acids increased proportionately as butteroil was added to margarine. Commercial butter‐margarine blends were prepared using the same procedure and the quantity of butteroil present was predicted by regression analysis.
PROPERTIES OF FRANKFURTERS PROCESSED WITH POTASSIUM AND SODIUM BICARBONATE
Authors: BECHTEL PETER J. , ORESKOVICH DOLORES C. , MCKEITH FLOYD K. , MARTIN SCOTT E. , NOVAKOFSKI JAN 
Published: May 2007

ABSTRACT A study was designed to evaluate the use of low levels of sodium (0.25, 0.5, 1%) and potassium (0.25, 0.5%) bicarbonate on the sensory, microbial and functional properties of frankfurters. Both sodium and potassium bicarbonate resulted in higher pH values than control (no bicarbonate) on day 0 but differences diminished after storage at 4°C for 22 days. At the 0.5% level of addition, both sodium and potassium bicarbonate treatments had lower percent free water when compared to controls. The addition of high levels of bicarbonate resulted in diminished sensory properties; however, low levels had sensory characteristics in the acceptable range. No differences were detected between treatments for aerobic plate counts, anaerobic plate counts or yeast and mold counts. Results indicate an acceptable product can be produced using low levels of either sodium or potassium bicarbonate. The use of low levels of bicarbonate also results in beneficial changes of some physical properties.