bluuebunny/crossref_metadata_2025_split huggingface dataset:
Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned
Authors: NAEWBANIJ JOCELYN O. , HARRISON DOROTHY L. , STONE MARTHA B. 
Published: August 2006

ABSTRACTConventionally chilled (CC) and electrically stimulated‐hot boned (ESHB) bull adductor muscles roasted to 70° C, or muscle strips cooked in a model system (waterbath) to 70° C were compared. Sensory tenderness and texture (mealiness) and Instron texture characteristics were not affected significantly by the cooking system. Differences between carcass treatments (CC, ESHB) for sensory tenderness and texture were significant, but small. Percentage solubilized hydroxyproline did not have a major influence on sensory tenderness or texture, or on Instron texture characteristics of the muscle. Sensory tenderness and texture were related more to Instron cohesiveness and firmness than they were to Instron penetration measurements.
Influence of Rate and Length of Cookery upon Product Attributes of Pre‐ and Post‐Rigor Beef
Authors: RAY E. E. , BERRY B. W. , LOUCKS L. J. , LEIGHTON E. A. 
Published: August 2006

ABSTRACTPaired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot‐boned, HB) and 48 hr postmortem (cold‐boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB than CB roasts.
Characteristics of Pre‐Rigor Pressurized Versus Conventionally Processed Beef Cooked by Microwaves and by Broiling
Authors: RIFFERO L. M. , HOLMES Z. A. 
Published: August 2006

ABSTRACTEighty‐six grams paired beef semitendinosus portions processed either conventionally or by pre‐rigor pressure were broiled or microwave cooked. Pre‐rigor pressure‐treated cooked beef portions were higher (P < 0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P < 0.05) by treatment or by cooking method.
Role of Gas Diffusion in Bloater Formation of Brined Cucumbers
Authors: COREY K. A. , PHARR D. M. , FLEMING H. P. 
Published: August 2006

ABSTRACTA method was developed to measure diffusion rates of CO2 and N2 through fresh and brined cucumber tissue to examine the role of gas diffusion in bloater formation. The diffusion rate of CO2 was 3.2 times greater than N2 through fresh and 2.4 times greater than N2 through brined cucumber tissue. The ratio of the diffusion rates of CO2 to N2 through brined cucumbers was not significantly altered from that of fresh fruit. Solubility of gases was determined to be a factor governing the rate and extent of bloater damage. Maximum rates of increase in expansion volume of N2‐exchanged cucumbers was 0.42, 1.30, and 11.90% hr−1 for brines purged with Ar, CO2, and SO2, respectively, and 0.89% hr−1 for Ar‐exchanged fruit following purge of the brine with CO2.
Study of the Evolution of Tyramine Content During the Vinification Process
Authors: RIVAS‐GONZALO J. C. , SANTOS‐HERNANDEZ J.F. , MARINE‐FONT A. 
Published: August 2006

ABSTRACTA preliminary study is described of the evolution of tyramine in four different brands of wine, starting from the must and sampling at different times during the vinification process. In the samples of two of the brands, other parameters are also studied (sulphur dioxide and alcoholic contents and density) with the purpose of considering the relationship between the alcoholic fermentation and the appearance of relatively important amounts of tyramine. The relationship between the variations in the content of this amine and its metabolic precursor, tyrosine, is also discussed.
Preconcentration of Apple Juice by Reverse Osmosis
Authors: SHEU M.J. , WILEY R.C. 
Published: August 2006

ABSTRACTSingle strength apple juices (10° Brix) were processed by reverse osmosis to 20‐25°Brix, primarily at 20°C. A pilot scale plate and frame UF‐RO system equipped with cellulose acetate (CA) membranes, CA‐865 and/or CA‐990, or high resistance (HR) membranes, HR‐95 and/or HR‐98, was operated at pressures of 35‐45 bar. At 45 bar, the larger pore‐sized CA‐865 possessed the highest processing capacity of 26.9 L/m2/hr (from 10°Brix to 20°Brix) and concentration limits of 35° Brix, but had low recovery of solutes and flavor volatiles. The HR‐95 and HR‐98 had similar processing capacities of 15‐16 L/m2/hr and concentration limits of 20‐25° Brix at 45 bar. The recoveries of 97% solutes and 87% apple flavor volatiles were obtained using either the HR‐95 or the HR‐98.
Evaluation of A Modified Gradient Feed Culturing System for Growth of Lactobacillus plantarum Sausage Starter Organism
Authors: GANOUNG J. S. , SCHMIDT R. H. , SMITH K. L. 
Published: August 2006

ABSTRACTAn internally controlled gradient feed culturing technique, where a nutrient gradient was initiated and subsequently controlled by the lactic acid synthesis, was compared to conventional batch culturing for growth of a sausage starter organism, Lactobacillus plantarum. Significantly higher cell densities (p < 0.01) were observed with twice the culturing time for gradient feed culturing compared to batch culturing. Cell yields within batch or gradient feed culturing system were not affected by pH control at 5.8 or 6.0. Significantly higher (p < 0.05) cell yields, however, were obtained for gradient feed cultures (pH 6.0) with NH4OH addition at 50% theoretical lactic acid (TLA) level than were obtained at 10% TLA or without NH4OH addition.
Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared Spectroscopy
Authors: LANZA ELAINE 
Published: August 2006

ABSTRACTThe near infrared (NIR) (1100–2500 nanometers) of raw pork and raw beef samples was determined on a Neotec Model 6350 Scanning Spectrocomputer. Spectral curves were correlated with moisture, protein, fat, and calorie data determined by standard methods. A stepwise multiple regression technique was used to determine the optimum wavelengths for predicting each constituent. Correlation coefficients were ≫ 0.987 for moisture, fat, and calories and 0.885 for protein. The coefficients of variation for each of the nutrients were ≪ 3.46%.
Electron Microscopic Investigation of Pseudomonas fragi ATCC 4973 on Intact and Sarcoplasm‐Depleted Bovine Longissimus dorsi Muscle at 21°C
Authors: WING P. LEE , YADA R. Y. , SKURA B. J. 
Published: August 2006

ABSTRACTScanning and transmission electron microscopy were used to investigate formation and role of glycocalyx material involved in adhesion of Pseudomonas fragi to intact and sarcoplasm‐depleted beef surfaces. Depletion of sarcoplasm did not decrease attachment of P. fragi to bovine muscle. P. fragi caused a rapid increase in pH of only intact muscle. Examination of inoculated muscle (washed and intact) by SEM after 1, 2, 3, or 5 day incubation period, revealed a pebbling effect on the bacterium surface as well as a coiling of glycocalyx material. TEM showed two types of polymeric material; one was adherent to the bacterial surface while the other was amorphous. The amorphous type probably corresponded to the coiled glycocalyx revealed by SEM. Close association between glycocalyx and bleb‐like evaginations on P fragi reinforces previous hypotheses concerning their role and functions in attachment and meat spoilage.
Electrical Stimulation Effects on Myoglobin Properties of Bovine Longissimus Muscle
Authors: SLEPER P. S. , HUNT M. C. , KROPF D. H. , KASTNER C. L. , DIKEMAN M. E. 
Published: August 2006

ABSTRACTBeef longissimus steaks from 40 bull carcasses were used to study the effects of electrical stimulation (ES) on meat color mechanisms and myoglobin properties. Total pigment concentration and ratios of myoglobin forms for ES and control (C) samples were not different. Color panel and several spectrophotometric measurements indicated ES produced a lighter, brighter‐red color in displayed steaks. Disappearance of reduced myoglobin during blooming was similar in unaged C and ES steaks, but reduced myoglobin decreased faster during blooming of ES steaks aged 6 days. ES decreased anaerobic metmyoglobin reducing activity and induced more metmyoglobin formation when steaks were in a 1% oxygen atmosphere.
Assay Precision and Accuracy of Calcium‐Dependent Proteinase Activity in Rat Skeletal Muscle
Authors: FAGAN JULIE M. , BROOKS BARBARA A. , GOLL DARREL E. 
Published: August 2006

ABSTRACTThe accuracy and precision with which Ca++‐dependent proteinase (CAF) activity can be assayed in skeletal muscle tissue was determined by using two experimental approaches: (1) repeated sampling of a homogeneous batch of minced rat skeletal muscle to estimate variation among CAF assays done on fractions made from the same muscle tissue and to ascertain the effect of sample size on assays of CAF activity; and (2) comparison of CAF assays done on muscle samples of similar weights obtained from different animals that had been treated alike. Muscle CAF activity can easily be detected in 0.5g muscle samples, but the measured activity is not accurate and increases with increasing sample size. The decreased CAF activity assayed in small muscle samples seemed to originate from failure to extract all the CAF in these samples, possibly because of the different homogenizer that must be used to homogenize small samples. If a Waring Blendor is used at 8000 rpm, muscle samples must be 19g or larger to obtain accurate assays of CAF activity. The coefficient of variation for duplicate assays of CAF activity on the same P045 crude CAF fraction was 5.85% (assay variation); for assays of CAF activity on different samples of the same muscle tissue, 7.18% (sampling variation and variation in procedure for preparing crude CAF fractions); and for assays of CAF activity on muscle tissue obtained from the different groups of animals that had been treated alike, 10.30% (animal variation). Hence, CAF activity can be measured with acceptable precision in skeletal muscle tissue, but treatments designed to alter muscle CAF activity must cause changes of at least 20% to be detectable against the natural variation of muscle CAF activity in different animals.
Ames Test for Mutagenicity on Pacific Whiting Treated with Hydrogen Peroxide
Authors: STOUT VIRGINIA , CARTER GLENDORA 
Published: August 2006

ABSTRACTRaw Pacific whiting (Merluccius productus) treated with hydrogen peroxide or potassium bromate was tested for mutagenicity by the Ames Salmonella/microsome assay with strains TA 98 and TA 100 without and with S‐9 activation. To examine the effects of long‐term exposure, cooked whiting treated with hydrogen peroxide and stored up to 6 months at ‐26°C was also tested. In contrast to the raw‐treated fish, the cooked sample contained 78% catalasereactive peroxide up to 6 months later. For testing, acidic, neutral and basic fractions were obtained by modifying the procedure of Felton et al. (Mutat. Res., 1981) to reduce emulsion formation. No extract from either potassium bromate or hydrogen peroxide treatment produced mutagens.
Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy
Authors: STOBBAERTS R. F. , HAVERBEKE L. VAN , HERMAN M. A. 
Published: August 2006

ABSTRACTThe use of resonance Raman spectroscopy in the determination of food dyes was studied with the yellow, orange and red dyes registrated by the European Economical Community. The natural dyes studied did not exhibit a resonance Raman spectrum, but most of the artificial dyes give spectra that can be used for analytical determinations. The detection and identification limits are sufficiently low for practical use. The identification capability and its advantage over absorption spectrometric measurements are demonstrated on a commercial bubble gum sample. Quantitative measurements indicated a good accuracy for this method.
Influence of Temperature on the Measurement of Water Activity of Food and Salt Systems
Authors: SCOTT V. N. , BERNARD D. T. 
Published: August 2006

ABSTRACTThe water activity of four salt slurries (barium chloride, potassium bromide, cobalt chloride and sodium bromide) and four foods (cheese spread, fruit preserves, chocolate frosting and fudge sauce) was determined 10 times at approximately 20°C. 25°C and 30°C using an electric hygrometer. In general, an increase in temperature resulted in a decrease in water activity. The magnitude of the decrease was typically greater between 25°C and 30°C than between 20°C and 25°C. This decrease was also greater when the substrate under test was in the lower aw range. Thus temperature control is very important in inter‐laboratory comparisons and when measuring water activity levels near critical values.
Crosslinking Between Different Food Proteins by Transglutaminase
Authors: MOTOKI MASAO , NIO NORIKI 
Published: August 2006

ABSTRACTGuinea pig liver transglutaminase has been found to catalyze the formation of inter‐ and intramolecular ε‐(γ‐glutamyl)lysyl crosslinks in proteins. In this paper we study the formation of polymers between different proteins by reacting them with transglutaminase. Analysis of reaction products between acetylated αs1 ‐casein and several proteins (αs1 ‐, k‐casein, β‐lactoglobulin, soybean 11S and 7S globulin) by sodium dodecyl sulfate polyacrylamide gel electrophoresis and high‐performance liquid chromatography indicated that the different proteins were polymerized through the formation of intermolecular crosslinks. This reaction may represent a procedure to improve the properties of food proteins.
Studies on Blackening of Pepper (Piper nigrum, Linn) During Dehydration
Authors: MANGALAKUMARI C. K. , SREEDHARAN V. P. , MATHEW A. G. 
Published: August 2006

ABSTRACTHistochemical studies carried out in fresh green pepper berries at different stages of maturity showed that phenolic compounds distributed throughout the berries at a very young stage were confined to the epicarp and mesocarp alone at full maturity. The blackening that occurs in pepper on drying or on injury also showed a similar distribution pattern. Flavanols were not found in the young stage but appeared in the innermost cells of mesocarp covering endocarp after fertilization. Spores of Glomerella cingulata, present even in healthy pepper berries, were found to be the source of phenolase enzyme taking part in the blackening. Phenols in pepper were enzymatically oxidized and gave rise to black color when the cells were disturbed by dehydration or maceration.
Statistical Evaluation of Data for Detecting Adulteration of California Navel Orange Juice
Authors: VANDERCOOK CARL E. , NAVARRO JOSÉ L. , SMOLENSKY DORA C. , NELSON DENNY B. , PARK GARY L. 
Published: August 2006

ABSTRACTCompositional data from California early‐, mid‐, and late‐season navel orange juice, concentrate and two‐stage pulpwash were analyzed by various statistical techniques (ratios, regression, chi‐square, Linear combination, and discriminant analysis) for detecting adulteration. These techniques were evaluated according to applicability for detecting three types of adulteration: (1) addition of sugar and/or citric acid, (2) addition of excess or unauthorized pulpwash, and (3) addition of other constituents intended to mask the dilution. Most parameters were significantly affected by time of harvest following commercial maturity. Two‐stage pulpwash showed small but significant differences from corresponding single strength juice. Product differences were of about the same magnitude as the differences due to harvest date.
Effect of Grain Size on Degree of Milling, Color and Cooking Time of Sorghum
Authors: WILLS R. B. H. , ALI M. R. 
Published: August 2006

ABSTRACTSixteen colored and white hybrid sorghum cultivars were size‐graded and the three major sizes, 4.00‐4.74 mm, 3.35‐3.99 mm and 2.80‐3.34 mm, dehulled for 60 sec. Within a cultivar the degree of milling (loss of unbroken kernel during milling) varied between individual sizes and was lower for the smaller grain. The pericarp content increased 2.80 < 4.00 < 3.35 mm+ grain. The color of ground pearled grain of 4.00 mm+ and 3.35 mm+ sizes was similar to that of white cultivars but 2.80 mm+ grain had a higher color absorption due to some residual pericarp. The cooking time ranged from 54 min to 64 min and was shorter for the smaller grain.
Salt Content of Selected Snack Foods
Authors: KHAN MAHMOOD A. , MARTIN JUDITH A. 
Published: August 2006

ABSTRACTThe salt content of 15 snack foods was analyzed using autoanalysis and titration methods. The salt content was alarmingly high in certain snack foods. However, intake is dependent on the quantity of the snack foods consumed and the frequency of consumption. Higher salt values were obtained by autoanalyzer. Variability was observed in the values obtained by both methods. Autoanalysis has good potential for use in rapid salt determination, particularly for use in quality control and sodium labeling.
Effect of Marination upon Mineral Content and Tenderness of Beef
Authors: HOWAT PAULA M. , SIEVERT LUCILLE M. , MYERS PAMELA J. , KOONCE KENNETH L. , BIDNER THOMAS D. 
Published: August 2006

ABSTRACTThis study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered.
Evaluation of Certain Electrical Parameters For Stimulating Lamb Carcasses
Authors: RASHID N. H. , HENRICKSON R. L. , ASGHAR A. , CLAYPOOL P. L. 
Published: August 2006

ABSTRACTThe effectiveness of electrical stimulation (ES) at two voltages (50 and 350V) and three frequencies (10,100 and 250 Hz) was evaluated on lamb sides. Twenty‐one lambs were used. Electrical stimulation at 350V with 10 Hz significantly exhibited faster postmortem glycolysis in the Longissimus dorsi (LD) and Semimembranosus muscles and less Ca++‐induced shortening in the Semitendinosus muscle than achieved by any other combinations of voltages and frequencies. This treatment also provided the greatest energy per pulse and showed fast and vigorous twitching of most muscles during stimulation. These results suggested that the ES parameters of high voltage with low frequency were more effective in accelerating postmortem glycolysis than low voltage with high frequency. However, the solubility of different protein fractions in LD muscle was not affected by any of the experimental treatments.
Lipolysis in Turkey Muscle: Association of Lipid Hydrolase Activities with Zinc and Copper Metalloproteins in a High‐Molecular Weight Lipid‐Protein Aggregate
Authors: SKLAN D. , HALEVY ORNA , BUDOWSKI P. 
Published: August 2006

ABSTRACTLipids of stored turkey meat undergo lipolytic and oxidative degradation; partial characterization of the lipolytic activity was achieved. Gel filtration of turkey thigh muscle cytosol revealed a lipid‐protein aggregate with the major lipolytic activity. This aggregate exhibited a molecular weight of approximately 2 ± 106 daltons, and contained approximately 45% lipids, and was associated with zinc and copper. Incubation of this aggregate, or cholate treatment, resulted in the appearance of lower molecular weight lipolytically active fractions. Two of these fractions, one containing copper and zinc, the second, zinc, were partially purified by ion‐exchange chromatography and gel filtration, and had molecular weights and amino acid compositions similar to those reported for rat liver copper‐chelatins. The inhibition characteristics of the lipolytic activity was similar to other lipases.
Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins
Authors: VOUTSINAS LEANDROS P. , CHEUNG ELAINE , NAKAI SHURYO 
Published: August 2006

ABSTRACTEffects of heating on the emulsifying properties of selected food proteins and the protein surface hydrophobicity (So) as a predictor of these properties were investigated. The emulsifying properties of the proteins studied were differently affected by heating. Heat‐denaturation was not always accompanied by loss of emulsifying properties, but, on the contrary, in some cases resulted in great improvement. The emulsifying properties could well be predicted solely on the basis of So level but not on the basis of solubility level, which indicated that So is a very important property determining protein functionality. However, the emulsifying activity, emulsion stability and fat binding capacity of the proteins studied could be explained and more accurately predicted using So and solubility together.
Heat‐Induced Changes in the Proteins of Whey Protein Concentrate
Authors: LI‐CHAN EUNICE 
Published: August 2006

ABSTRACTThree‐level fractional factorial experiments were used to study effects of heating conditions (pH, time, temperature, solids content, calcium addition) on whey protein concentrate. Increasing pH and temperature led to lower solubility at pH 4.6 and 7.0, lower sulfhydryl content, higher hydroxymethylfurfural, generally darker color, lower DNBS‐available lysine and altered pepsin pancreatin digestion profiles. Mercaptoethanol and SDS demonstrated relative importance of disulfide and hydrophobic bonds on solubility loss. Polyacrylamide gel electrophoresis indicated heat stability of proteose peptones; susceptibility was greatest at pH 8.0, 95°C for β‐lactoglobulin and α‐lactalbumin, and pH 4.6, 95°C for bovine serum albumin. HPLC gel filtration showed that heating rendered a high molecular weight fraction undissociable by mercaptoethanol.
An Improved Model for Food Thickness from non‐Newtonian Fluid Mechanics in the Mouth
Authors: DICKIE A. M. , KOKINI J. L. 
Published: August 2006

ABSTRACTAn improved model for food thickness has been developed which accounts for the transient viscoelastic behavior of food materials. This model, previously tested for spreadability, satisfactorily predicts subjective thickness as well. Subjective scores obtained through the use of ratio scales correlated well with calculated shear stress on the surface of the tongue. The best slope of thickness vs shear stress on the tongue was 0.74 with a correlation coefficient of 0.93. The final result provides a design equation for the thickness of foods from a Theological standpoint.
Relationships Among Cell Wall Constituents, Calcium and Texture During Cucumber Fermentation and Storage
Authors: TANG HSIAO‐CHIEN LIN , McFEETERS R. F. 
Published: August 2006

ABSTRACTDemethylation of pectin was the major change in cell wall constituents which occurred during controlled fermentation of cucumbers. The average degree of polymerization of the pectin was 402 residues. This did not change until 6 months after brining. Galactose, xylose, glucose, mannose, and arabinose were present in order of decreasing abundance in the mesocarp cell walls. These noncellulosic neutral sugars did not change during cucumber fermentation and storage. Mesocarp firmness increased when pectin was demethylated, but the firmness subsequently decreased. Calcium chloride at 20 and 40 mM prevented firmness loss compared to fresh cucumbers during 11 months of storage.