bluuebunny/crossref_metadata_2025_split huggingface dataset:
RELATIONSHIP BETWEEN INSTRUMENTAL AND VISUAL COLOR IN A RAW, FRESH BEEF AND CHICKEN MODEL SYSTEM
Authors: ZHU L.G. , BREWER M.S. 
Published: May 2007

ABSTRACT A range of meat redness was created by mixing fresh, chilled ground chicken breast and ground beef in predetermined ratios. Samples were scored for visual redness under halogen (incandescent) and cool white fluorescent lighting. Instrumental color characteristics (L*, a*, b*, hue angle, chroma; illuminants A and F) and red color contributed by oxymyoglobin (percentage reflectance at 630 nm versus 580 nm) were determined. Correlation coefficients were determined between visual and instrumental evaluations. The a*, b*, and ΔR (630–580) were highly correlated to visual redness (halogen light: r = 0.99, ‐0.99, and 0.96, respectively; cool white fluorescent light: 0.98, ‐0.98, and 0.96, respectively). Regression analysis was conducted to develop equations to predict visual redness using instrumental color measures. In the 20% to 85% beef range, the regression curves were principally linear although the overall relationships (0–100% beef range) were cubic. Among the instrumental color parameters, a*, hue angle, and ΔR (630–580) could be used to predict visual redness for this model system.
SODIUM LACTATE/SODIUM POLYPHOSPHATE EFFECTS ON OXIDATION IN PRECOOKED FROZEN PORK PATTIES
Authors: WANG C. , BREWER M.S. 
Published: May 2007

ABSTRACT The objective of this study was to evaluate sodium lactate (SL; 0, 1, 2 or 3%) and sodium polyphosphate (SP; 0, 0.1, 0.2 or 0.3%) effects on lipid oxidation and color characteristics of precooked pork patties during frozen storage. Ground pork was mixed with SL and/or SP, stuffed, frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Samples containing SP had lower TBARS, regardless of SL content. SL decreased pH, a* and b* values and red color (R630–R580). L* value, hue angle, pork flavor, saltiness, and juiciness increased as SL increased. A moderate correlation occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juiciness. Storage time decreased a* value, red color and juiciness, while saltiness, alkalinity, and rancid flavor scores increased. Based on both physical and sensory characteristics, optimum combinations appear to be 3% SL and 0.2–0.3% SP.
CHEMICAL AND COLOR CHARACTERISTICS OF SPANISH DRY‐CURED HAM AT THE END OF THE AGING PROCESS
Authors: PÉREZ‐ALVAREZ J.A. , SAYAS‐BARBERÁ M.E. , FERNÁNDEZ‐LÓPEZ J. , GAGO‐GAGO M.A. , PAGÁN‐MORENO M.J. , ARANDA‐CATALÁ V. 
Published: May 2007

ABSTRACT Chemical and color (CIELAB) attributes were measured in three muscles of dry‐cured hams: Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (BF), at the end of the aging step, which represents the last month of the dry‐curing process. SM muscles showed the lowest values for all the chemical and color parameters except the a*/b* ratio while the BF muscles had the highest values except for the same a*/b* ratio. Differences were found in the moisture content, salt concentration, water activity, lightness, chroma, and the a*/b* ratio between the three muscles analysed. BF and ST muscles showed no differences for redness, yellowness and hue. Lightness was highly correlated with moisture and water activity values.
PROPERTIES OF BEEF PATTIES COOKED TO ELEVATED INTERNAL TEMPERATURES AS A MEANS OF REDUCING PINK COLOR
Authors: BERRY B.W. , BIGNER‐GEORGE M.E. 
Published: May 2007

ABSTRACT Effects of cooking to internal temperatures (81–85C) needed to eliminate the pink color which existed at 71C, was evaluated for beef patties from three processors. Tenderness and compositional properties were affected little by the higher temperatures, but lower cooking yields and juiciness scores resulted from cooking to 81–85C rather than 71C. The higher internal temperatures required longer cooking times and produced greater reductions in patty diameter during cooking, but did not affect fat retention. Even though the three formulations were processed to have the same fat content (18%), formulation differences existed in sensory, shear force, cooking, compositional and color properties. Results from this study indicate that if internal patty temperatures higher than 71C are required to eliminate pink color (possibly due to high pH beef), major detrimental changes in patty properties may not result.
ɛ‐POLYLYSINE IMPROVES THE QUALITY OF SURIMI PRODUCTS
Authors: TING H.Y. , ISHIZAKI S. , TANAKA M. 
Published: May 2007

ABSTRACT To apply ɛ‐polylysine (PL) as a natural food preservative for the preparation of surimi products, effects of added PL on the textural properties and shelf‐life of kamaboko gels were investigated. Kamaboko gels were prepared by setting at 30C for 1 h, then heating at 80C for 20 min. Breaking force and breaking strain of kamaboko gels increased slightly with increasing PL concentration up to 0.2% and decreased at 0.4%. However, the protein subunit component composition of kamaboko gels did not vary with the amount of PL added, indicating that PL did not promote the polymerization of myosin heavy chain. The increased pH value of surimi to around 7.6 as the result of the incorporation of 0.2% PL was found to be attributable to the increased textural properties of kamaboko gels. The shelf‐life of kamaboko gels was significantly extended by the addition of 0.2% PL in surimi, especially at 5C and 10C storage.
PHYSICO‐CHEMICAL AND RHEOLOGICAL PROPERTIES OF LOW‐FAT, HIGH‐ADDED WATER BEEF SAUSAGE EXTENDED WITH COMMON BEAN FLOUR
Authors: DZUDIE T. , SCHER J. , HARDY J. , SANCHEZ C. 
Published: May 2007

ABSTRACT Beef sausages extended with common bean flour were manufactured using 5 levels of fat and added water (AW) (25% fat /5% AW; 20% fat/10% AW; 15% fat /15% AW; 10% fat/20% AW and 5% fat 25% AW). Decreasing in fat levels with a simultaneous increase in the amount of added water did not affect (P>0.05) pH and ash content, but decreased cooking yields and increased expressible moisture. The lowest L* (lightness) values (p < 0.05) was recorded for the 25% fat/5% AW formulation. High‐fat, low‐added water batter required more extrusion shear stress than low‐fat, high‐added water batter. Beef sausage textural characteristics were reduced by replacing added water by fat.
PORCINE LONGISSIMUS GLYCOLYTIC POTENTIAL LEVEL EFFECTS ON GROWTH PERFORMANCE, CARCASS, AND MEAT QUALITY CHARACTERISTICS
Authors: MILLER K.D. , ELLIS M. , BIDNER B. , McKEITH F.K. , WILSON E.R. 
Published: May 2007

ABSTRACT Animals (n = 72) with longissimus glycolytic potential (GP) values ranging from 113.8 to 301.1 μmol/g of tissue, were classified as having low (n = 24), moderate (n = 24), and high (n = 24) GP levels. Meat quality measurements such as longissimus ultimate pH and subjective color score decreased, while Hunter L* values, percentage drip loss and purge loss increased for animals classified as having either high or moderate GP levels compared to those with low GP values. Animals with higher GP had decreased longissimus protein content and improved taste panel tenderness scores and lower shear force indicating superior eating quality. Increasing aging time from 2 to 21 days decreased shear force and improved taste panel tenderness scores. These data indicate that both glycolytic potential level within the muscle and aging time can have significant effects on pork quality characteristics.
VARIATION IN THE TENDERNESS OF BEEF STRIP LOINS AND IMPROVEMENT IN TENDERNESS BY USE OF HYDRODYNAMIC PRESSURE PROCESSING (HDP)1
Authors: SPANIER A.M. , BERRY B.W. , SOLOMON M.B. 
Published: May 2007

ABSTRACT Shear force (SF) in 71C broiled steaks was compared along the length of beef strip loins (LM) and between medial and lateral (M&L) portions of individual steaks. A high degree of variation in SF (mean range of 3 kg) existed within individual steaks along the length of the LM. No difference in SF was observed between M&L sections of individual 2.54 cm steaks along the LM. Hydrodynamic pressure (HDP) treatment was employed on the LM to determine if variation in SF could be reduced. HDP treatment led to both a decrease in variation and an improvement in tenderness for both the M&L portions of the steak (within steak) and along the entire LM (within LM). These data show inconsistency in tenderness both along the LM and within each LM steak of control steaks. Furthermore, these data suggest that HDP can increase tenderness and reduce tenderness variation.
INHIBITION OF PINK COLOR DEVELOPMENT IN COOKED, UNCURED GROUND TURKEY BY THE ADDITION OF CITRIC ACID
Authors: KIEFFER K.J. , CLAUS J.R. , WANG H. 
Published: May 2007

ABSTRACT Citric acid (CIT, 0.3%) was assessed for its ability to reduce the pink color defect in ground, cooked (80C) turkey breast associated with nicotinamide hemochrome (NICHEME) and nitrosyl hemochrome (NITHEME). CIT incorporation in nicotinamide‐treated (NIC, 1.0%) samples (CIT plus NIC) reduced (P<0.05) redness by 51% compared to the control and 63% compared to the NIC‐only treatment. CIT addition in sodium nitrite‐treated (NIT, 10 ppm) samples (CIT plus NIT) was similar (P>0.05) in redness to the control and reduced (P<0.05) the redness by 43% compared to the NIT‐ only treatment. All treatments containing citric acid lowered the pH and increased (P<0.05) cooking loss compared to samples without citric acid. At the level tested, addition of citric acid would provide poultry processors a means to eliminate or significantly reduce the pink defect. However, the use of citric acid may require the addition of nonacid
COMPARISON OF HIGH PRESSURE WATER TO WHIZARD KNIFE REMOVAL OF BEEF AND PORK TISSUE FROM VERTEBRAE
Authors: HEAVNER J. , BREWER M.S. , NOVAKOFSKI J. , MCKEITH F.K. 
Published: May 2007

ABSTRACT High pressure water (110 kPa) was compared to the Whizard knife (WK) with respect to quantity and composition of tissue recovered from thoracic, lumbar, and cervical vertebrae of swine and beef carcasses. High pressure water (HPW) recovered tissue contained less collagen than that recovered using the WK. A higher percentage of tissue was recovered from beef bones by WK than by HPW, but HPW tissue was higher in noncollagen protein. Recovery differed due to vertebral location; thoracic and lumbar vertebrae yielded a higher percentage of tissue than did cervical vertebrae. Centrifugation at 4000 x g was required to reduce the moisture content of HPW‐recovered tissue to that of WK‐recovered tissue, Fat content of HPW‐recovered beef tissue was lower than that of WK‐recovered tissue, however the reverse was true for tissue recovered from pork vertebrae. Recovery method had no effect on total protein or ash content.
A RESEARCH NOTE: DETECTION OF ADULTERATION IN PROCESSED TRADITIONAL MEAT PRODUCTS
Authors: FLORES‐MUNGUIA M.E. , BERMUDEZ‐ALMADA M.C. , VÁZQUEZ‐MORENO L. 
Published: May 2007

ABSTRACT Nondeclared protein addition is one of the most frequent adulterations used in meat products. Meat substitution with an unspecified specie, usually of less quality, is a fraudulent act in the industry and could have economic and health repercussions. In this study, we used an immunodiffusion assay in agar gel to identify bovine, porcine, equine and avion species in two slightly processed meat products, uncooked commercial hamburger and Mexican sausage (chorizo). Analysis of 40 samples from local food stores was performed. Undeclared equine specie was detected in 9 of the 23 of the hamburger meat samples. In Mexican sausage undeclared equine and porcine specie were also found in 5 of the 17 samples. These results showed violations in practices of the regional meat industry. It is suggested that regulatory agencies institute programs to ensure that meat products are properly labeled to protect consumers.
DECORIN AND FIBROMODULIN EXPRESSION IN TWO BOVINE MUSCLES (M. SEMITENDINOSUS AND M. PSOAS MAJOR) DIFFERING IN TEXTURE
Authors: PEDERSEN M.E. , KULSETH M.‐A. , KOLSET S.O. , VELLEMAN S. , EGGEN K.H. 
Published: May 2007

ABSTRACT Biochemical composition of muscle is an important factor that affects meat quality. Studies have revealed that the collagen content alone cannot be considered a reliable parameter for textural properties. This study focuses on the expression of two collagen interacting proteoglycans, decorin and fibromodulin, in two muscles differing in texture, M. semitendinosus (ST) and M. psoas major (PM). The difference in texture was confirmed by Warner Bratzler shear force measurements. The proteoglycan expression level was determined both on protein and mRNA level by SDS‐gel electrophoresis and Northern blots, and related to the collagen expression. The tougher muscle, ST contained more decorin than the tender muscle PM, but less decorin per collagen. However, the difference in fibromodulin level per collagen was not significant between the two muscles, indicating that decorin is a better parameter to study in relation to textural properties in bovine muscle.
TRANSGLUTAMINASE CROSS‐LINKING OF BOVINE CARDIAC MYOFIBRILLAR PROTEINS AND ITS EFFECT ON PROTEIN GELATION1
Authors: RAMIREZ‐SUAREZ J. C. , XIONG Y. L. , WANG B. 
Published: May 2007

ABSTRACTMyofibrillar protein concentrate (MPC) was prepared from beef heart muscle (3 or 5% protein), and the sols were incubated with 0.5 unit/mL transglutaminase (TGase) at 5 and 15C for 0, 0.5, 2, 5, 10, and 15 h to determine the enzyme effect on MPC gelation. After each incubation time, dynamic gelling tests, differential scanning calorimetry, and electrophoresis (for sols and gels) were performed on all samples. MPC samples with TGase had greater (P<0.05) gelling ability, regardless of preincubation (time and temperature), showing increases in storage modulus (G') from 600–900 Pa (control) to 1700–2000 (treated) at 70C. The results suggest that the gelation‐enhancing effect by TGase was attributed to cross‐linking of myosin, and that TGase can be used to improve the binding ability of beef heart myofibrillar proteins in restructured meats.
POSTMORTEM PROTEOLYSIS AND TENDERIZATION OF TOP LOIN STEAKS FROM BRANGUS CATTLE1
Authors: LONERGAN S. M. , HUFF‐LONERGAN E. , WIEGAND B. R. , KRIESE‐ANDERSON L. A. 
Published: May 2007

ABSTRACTVariations in calpastatin activity (CA) and postmortem (PM) degradation of myofibrillar protein are hypothesized to be related to variations in PM tenderization of beef. The objective of this study was to define the relationships between CA, calpastatin specific activity (CSPA), PM degradation of myofibrillar protein, and Warner‐Bratzler shear (WBS) force values in steaks aged 2, 7, and 14 days PM. Brangus bulls (n=43) and steers (n=51) were utilized to define these relationships. Steaks from bulls had higher WBS, and CA, in samples aged 2 and 7 days PM, but not after aging 14 days PM, as compared to steaks from steers. CSPA was correlated with WBS after 7 (r=0.570) and 14 (r=0.424) days PM. Degradation of troponin‐T after aging 2 days PM was a consistent indicator of proteolysis and tenderization. WBS, CA, CSPA, and PM degradation of myofibrillar protein after aging 2 days PM may be reliable predictors of rate of tenderization during the aging process.
COLOR IMPROVEMENT OF KOSHER BEEF USING SODIUM ASCORBATE AND ERYTHORBATE
Authors: ZUCKERMAN H. , MANNHEIM C.H. 
Published: May 2007

ABSTRACTThe koshering process involves soaking meat in water followed by massive surface salting and rinsing to remove the salt. This process causes undesirable discoloration during storage at 4C, as compared to nonkosher beef (P<0.01). Beef steaks were dipped into sodium ascorbate (SA) or erythorbate (SE) solutions for various time periods. Untreated steaks, from the same cut, served as controls. All samples were packaged into modified atmospheres of 65% O2 and 35% CO2. The color of sample was observed periodically during illuminated storage at 4C. The typical red color was maintained at 4C for up to 21 days when the meat was dipped for 1 min in a 2 or 4% SE solution (pH 6.5), packaged in 65% O2 and 35% CO2, while the controls showed severe discoloration after 2 to 3 days. The treatment with SE had also a positive effect in reducing initial total microbial counts by 1.5 log CFU/g.
STRUCTURE AND SOLUBILITY OF COLLAGEN AND GLYCOSAMINOGLYCANS IN TWO BOVINE MUSCLES WITH DIFFERENT TEXTURAL PROPERTIES
Authors: EGGEN K.H. , PEDERSEN M.E. , LEA P. , KOLSET S.O. 
Published: May 2007

ABSTRACT Meat samples were collected from two bovine muscles, psoas major and semitendinosus, exhibiting different textural properties as measured by Warner Bratzler Shear Force. The structure and composition of the intramuscular connective tissue was compared by transmission electron microscopy, fibril diameter measurements, statistical analysis, collagen and glycosaminoglycan solubility studies in acetic acid and acetic acid added pepsin. The mean fibril diameter was significantly larger in the tougher muscle and the fibrils were tightly bundled into fibers. The tender muscle exhibited mainly randomly oriented fibrils with more space in between. The biochemical study confirmed the microscopy, showing a higher hexuronic acid/hydroxyproline ratio in the tender muscle, mainly in pepsin digested samples. The content of hydroxyproline after defatting in acetone was 30% higher in ST. No major differences were seen in the proportion of acid labile or stable cross‐links in the collagen of the tough and tender muscle.
OXIDATIVE STABILITY OF PORK PEPPERONI DURING PROCESSING AND DIFFERENT PACKING AND STORAGE CONDITIONS AS INFLUENCED BY FAT SOURCE
Authors: KRISTINSSON H.G. , JONSDOTTIR R. , VALDIMARSDOTTIR T. , THORKELSSON G. 
Published: May 2007

ABSTRACTPepperoni made from pigs fed diets containing fishmeal and different fat sources was studied for changes in fatty acid composition, oxidation and sensory characteristics during ripening and different storage condition. Fatty acid composition did not change during processing and ripening. Oxidation was low for all groups after processing and ripening, and vacuum and MAP packing kept oxidation low at 6C. Pepperoni from pigs fed lamb tallow (LT) and hydrogenated fish oil (HFO) had, however, developed unacceptable flavor changes at 6C. Oxidation proceeded rapidly at 23C with the HFO group leading. Lower storage quality of the HFO group pepperoni could be from more polyunsaturated fatty acids. Inclusion of HFO and LT at 5% into pig feed was determined unacceptable but 9% high quality fishmeal without any added fat sources appears acceptable. Measured oxidation values (peroxide and p‐anisidine values) may not be good indicators of flavor changes of pepperoni during storage.
THE RELATIONSHIP OF ILLUMINATION TO THE COLOR AND ACCEPTABILITY OF FERMENTED SAUSAGE
Authors: BARBUT S. 
Published: May 2007

ABSTRACT The effects of incandescent (INC), fluorescent (FL), and metal halide (MH) light sources on the acceptance of Genoa salami, summer sausage and Cappola salami were investigated. The color of the Genoa salami was most preferred (P < 0.05) under INC light, as compared to FL and MH. Positive buying response was also significantly higher (P < 0.01) for this light product presented under INC. The major color used to describe the Genoa under INC light was pink, but brown under FL and MH. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a low red emission from the FL and MH light sources. The acceptability of the darker summer sausage and Cappola were not as affected by light source as the Genoa salami. The summer sausage was more preferred under INC compared to MH, but not under FL. The Cappola's color preference was not affected by any of the lights.
WILL BLADE TENDERIZATION DECREASE IRIDESCENCE IN COOKED BEEF SEMITENDINOSUS MUSCLE?1
Authors: OBUZ E. , KROPF D.H. 
Published: May 2007

ABSTRACT Ten beef semitendinosus muscles were vacuum packaged and stored at 3C. Each muscle was divided into three sections and randomly assigned to one of three blade tenderization treatments (control‐zero, one, or two times). Blade‐tenderized muscles were cooked to 63C and held for 1 min in a forced‐air convection oven at 163C. Cooked muscles were chilled overnight at 3C and sliced by a sharp knife. Panelists (n = 19) evaluated iridescence intensity on a five‐point scale (0 = no iridescence, 5 = very strong) and extent of iridescence (0 = no iridescence, 5 = 81–100% affected area). Blade tenderization decreased (P < 0.05) iridescence intensity from 2.37 to 2.02 (5‐point scale) and extent of iridescence from 2.18 to 1.83 (control zero versus two passes). Cooking loss increased (P < 0.05) with blade tenderization (30.4% control, 32.6% one pass, 33.7% two passes).
THE USE OF FAT REPLACERS IN LOW‐FAT PEPPERONI1
Authors: VICKERY A.P. , ROGERS R.W. 
Published: May 2007

ABSTRACT Rice granules, potato flour with beet fiber, rice flour and modified food starch were evaluated as fat replacers in pepperoni. Spice formulation and processing methods were held constant. Color, sensory, chemical, and TBARS analyses were performed at days 1, 30, and 60 of storage at 3C. The low‐fat pepperoni products were not different (P>0.05) from the control product in processing yield; Hunter Color “a” values at day 1, and “b” values throughout storage; sensory attributes of tenderness, tartness, texture at day 1, and flavor, tartness, texture, appearance, overall rating at 60 days; and consumer acceptance. There were differences (P<0.05) between the low‐fat and control products for final yield, days of aging, chemical composition, TBARS, consumers' purchase intent and preference. Storage time did not affect (P>0.05) pepperoni sensory juiciness values, but decreased sensory attributes scores (P<0.05) of texture, appearance, and overall rating of the control product.
PERFORMANCE CHARACTERISTICS AND FATTY ACID COMPOSITION OF PIGS FED A DIET WITH DOCOSAHEXAENOIC ACID
Authors: MARRIOTT N.G. , GARRETT J.E. , SIMS M.D. , ABRIL J.R. 
Published: May 2007

ABSTRACT Market hogs were fed a ration from 22–42 days prior that contained the omega‐3 fatty acid docosahexaenoic acid (DHA) supplemented at 0, 0.125 and 0.250 kg/pig in the form of the microalgae, Schizochythrum sp. There were no differences (P>0.05) between the average daily gain, feed consumption, or feed efficiency of the controls and those that received a DHA supplementation. Of the 21 fatty acids analyzed, the concentration of only five were affected by DHA supplementation. Muscles from the ham, loin, and shoulder of pigs that received 0.250 kg of DHA contained more eicosapentaenoate, docosahexaenoate, and docosapentaenoate n‐6 and n‐3 than either the controls or those that received 0.125 kg. Supplementation of DHA in the ration at 0.125 kg caused an elevation of docosapentaenoate n‐6 and docosahexaenoate. These data suggest that addition of DHA to the diet can elevate the amount of this omega‐3 fatty acid in pork with potential health benefits to consumers.
VITAMIN E SUPPLEMENTATION OF AWASSI FAT‐TAILED MALE LAMBS1
Authors: YAPRAK M. , EMSEN E. , AKSAKAL V. , OCKERMAN H.W. 
Published: May 2007

ABSTRACT Lambs were divided into two groups consisting of a control (n=4) and an experimental (n=4) treatment starting at the beginning of the fattening period. The vitamin E‐ treated group (SUP) received an additional 45 mg of vitamin E (DL‐α tocopheryl acetate) with a diet given to the control (CON) per lamb per day for 75 days. The effect of vitamin E supplementation on most meat quality traits was not statistically significant. L* and +a* values were measured on the M. longissimus dorsi (LM) and M. semimembranosus (SM) muscles obtained from vitamin E treated lamb groups which had been stored for a period of 12 days at 4C. The +a* (redness) for the freshly sliced SM muscle was significantly higher than the control (CON) at 4, 7 and 12 days of storage. TBARS (thiobarbituric acid) values in the LD muscle obtained from the control group were found to be higher than those obtained from the vitamin E supplementation group (P<0.01) on day 7 of storage.