bluuebunny/crossref_metadata_2025_split huggingface dataset:
STARCH GELATINIZATION IN COOKED SPAGHETTI
Authors: GRZYBOWSKI R. A. , DONNELLY B. J. 
Published: August 2006

ABSTRACTThin sections of uncooked and cooked spaghetti were examined using a polarizing micrbscope. The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and that starch gelatinization was more rapid at relatively lower protein levels. Loss of starch birefringence was complete in all samples after a 15 min cook time regardless of protein level and source of variety.
EFFECTS OF MUSCLE AND COOKERY METHOD ON PALATABILITY OF BEEF FROM SEVERAL BREEDS AND BREED CROSSES
Authors: Y B. W. BERR , WHEELING M. R. , CARPENTER J. A. 
Published: August 2006

ABSTRACTThe longissimus and semimembranosus muscles were obtained from 5 carcasses of each of 13 breeds or breed crosses. These carcasses exhibited small and modest degrees of marbling and were obtained from cattle fed on an 85% concentrate ration for the same length of time. Palatability, shear force and cooking loss data were recorded after ovenroasting longissimus and semimembranosus steaks and braising semimembranosus steaks. Roasted longissimus steaks had more desirable (P > 0.05) flavor, juiciness, tenderness, amount of connective tissue and overall satisfaction scores with less cooking losses than roasted semimembranosus samples. Roasted semimembranosus steaks possessed more desirable (P > 0.05) flavor, juiciness, tenderness and overall satisfaction scores than braised semimembranosus steaks. Neither breed nor the interaction involving breed with muscle location‐cooking method proved to be significant (P < 0.05) factors affecting palatability traits. Correlation coefficients were extremely low between palatability attributes of the longissimus and those of the semimembranosus. Likewise, relationships were small in magnitude among palatability traits obtained from roasted semimembranosus vs those noted for the braised semimembranosus. These results imply that palatability values obtained for one muscle or by one method of cookery have low predictive capabilities for another muscle or method of cookery when steaks are derived from cattle possessing very limited differences in maturity, marbling and preslaughter management.
MICROBIAL QUALITY OF FROZEN COMMINUTED TURKEY MEAT
Authors: GUTHERTZ LINDA S. , FRUIN JOHN T. , OKOLUK RICHARD L. , FOWLER JAMES L. 
Published: August 2006

ABSTRACTAn evaluation of the microbial quality of 50 samples of frozen comminuted turkey meat purchased at retail markets revealed the following mean levels of contamination per gram; standard plate count, 9.4 × 107; psychrotrophic plate count, 2.4 × 107; coliform plate and MPN counts, 47 and 110, respectively; Escherichia coli plate and MPN counts, 32 and 93, respectively; Staphylococcus aureus MPN, 6; and fecal streptococci, 180. Sulrnonella sp. were isolated from 38% of samples while Clostridium perfringens was isolated from 20%. Various species of primarily mesophilic aerobic gram‐positive and gram‐negative organisms were isolated and identified. The results of this study indicate that this product carries a dense and diverse microbial load.
SKIM MILK CONCENTRATION FOR CHEESEMAKING BY ALTERNATIVE ULTRAFILTRATION PROCEDURES
Authors: COVACEVICH H. R. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTPasteurized skim milk for cheesemaking was studied for its physical and microbial properties after direct ultrafiltration, diafiltration and ultrafil‐tration accompanied by simultaneous fermentation with concentration brought to maxima. Protein was increased to 72–74% of the dry matter in direct ultrafiltration retentates. Single diafiltration with or without simultaneous fermentation increased protein to 83.5% (dry matter) and double diafiltration to 88%. Lactose was reduced from 20% in the dry matter (direct ultrafiitrate retentate) to 9 and 4.7% with single and double diafiltration, respectively. The mineral content was not affected markedly by diafiitration, but simultaneous fermentation reduced ash content of retentate dry matter by 1%. Permeation rate correlations with the logarithm of total solids or protein in the retentate were statistically significant (r2= 0.99**). Refractive index readings during concentration also gave statistically significant correlation with total solids (r2= 0.99**).
PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS
Authors: LINDSAY G. W. , SAUNDERS R. M. , KOHLER G. O. 
Published: August 2006

ABSTRACTA wet alkaline process to prepare protein concentrates from wheat millfeeds was modified by substitution of sweet or acid whey for water in the system. Extraction variables including pH, millfeed concentration, time and temperature were studied. A depression in protein extraction in the whey system was investigated by using model systems containing particular whey components. Optimum conditions were determined for co‐precipitation by heat, of wheat and whey proteins. The whey‐wheat protein concentrates were nutritionally superior to those prepared in a simple aqueous system. Protein concentrates also were prepared from soy flour and rice by extraction with sweet or acid whey. Use of whey as a processing medium in aqueous processing systems could provide products with improved nutritive value and, by substituting for water, indirectly provide energy savings.
PROTEIN ISOLATE FROM HIGH‐PROTEIN OATS: PREPARATION, COMPOSITION AND PROPERTIES
Authors: WU Y. VICTOR , SEXSON KENNETH R. , CLUSKEY JAMES E. , INGLETT G. E. 
Published: August 2006

ABSTRACTAn alkaline extraction process was developed to produce protein isolates and starch from defatted flour or defatted groats of high‐protein oats. Optimum extraction was at pH 9.2 in 0.02N sodium hydroxide with a solid:solvent ratio of 1:6. The defatted flour was extracted with sodium hydroxide solution, and bran was removed by screening the alkaline dispersion. After centrifuging the slurry that passed through the screen, the alkaline supernatant was adjusted to pH 5.0 to yield a precipitate (protein isolate) and supernatant. The defatted groats were first extracted with water followed by two sodium hydroxide extractions. Bran was removed by screening the second alkaline dispersion, and protein isolate was precipitated from the first alkaline extract at pH 5.7. Protein content (nitrogen × 6.25) of the isolate varied between 94 and 103% and accounted for 53–67% of total protein from defatted flour or groats. The isolate contained from 3.4–4.0g lysine and 2.2–4.2g total sulfur amino acids per 16g nitrogen. Minimum nitrogen solubility of the isolates was 3–4% near pH 5.5, and solubility was 78–83% near pH 2.2. All protein isolates had good hydration capacity (2.9–3.9) and two of the isolates had good emulsifying activity (around 50%) and good emulsion stability (near 50%).
CHARACTERIZATION OF BONE PARTICLES FROM MECHANICALLY DEBONED MEAT
Authors: FIELD R. A. , OLSON‐WOMACK S. L. , KRUGGEL W. G. 
Published: August 2006

ABSTRACTBONE PARTICLES from five lots of mechanically deboned meat (MDM) from beef neck bones were characterized with regard to size and stability. The largest bone particle diameters were close to the theoretical limit of 460μ but average bone particle diameters ranged from 76.6μ (S.D. = 37.4) to 111.7μ (S.D. = 49.1). Bone particles were stable in MDM but they were readily solubilized in 0.018 – 0.15M HCl.
COPPER, ZINC AND IRON CONTENT OF TURKEY MUSCLES
Authors: ZENOBLE OLEANE C. , BOWERS JANE A. 
Published: August 2006

ABSTRACTZinc, iron and copper were determined in cooked and raw turkey breast and thigh muscles by atomic absorption spectrophotometry. All values were significantly higher in thigh than in breast muscle. When expressed on an edible weight basis, all cooked meat values were higher than raw meat values, except that the amount of copper in raw and cooked breast muscle was similar. However, when expressed on a moisture free‐fat free basis (to account for moisture variation), generally the mineral content of cooked muscle was less than that of raw muscle. Zinc values were significantly lower in cooked than in raw thigh muscle; zinc values were similar in raw and cooked breasts. Cooked breasts and thighs had significantly less iron than did raw breasts and thighs. Copper was significantly lower in cooked than in raw breast muscle; but similar in raw and cooked thigh muscle.
STABILITY OF FROZEN GROUND BEEF CONTAINING MECHANICALLY DEBONED BEEF
Authors: CROSS H. R. , KOTULA A. W. , NOLAN T. W. 
Published: August 2006

ABSTRACTGround beef formulations containing three levels of mechanically deboned beef (MDB, 0, 10, and 20%) were stored at ‐12, ‐18 and‐23°C. Initially and at 2‐wk intervals for 24 wk, one chub pack from each formulation and each storage temperature was removed for chemical and sensory analysis. Formulation (level of MDB) and storage time had significant effects on all palatability traits. Frozen storage temperature had no significant effect on any of the palatability traits. Interactions between temperature and time; formulation and time; and formulation and temperature were nonsignificant. There was no evidence that the formulations containing MDB affected the storage properties of ground beef any more so than ground beef containing 0% MDB.
EFFECT OF DIFFERENT PACKAGING METHODS ON OBJECTIVE QUALITY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
Authors: GOKALP HUSNU Y. , OCKERMAN HERBERT W. , PLIMPTON RODNEY F. , PARRETT NED A. , CAHILL VERN R. 
Published: August 2006

ABSTRACTAn inexpensive alternative for areas of the world that use no protective covering on frozen beef was evaluated. Three‐pound samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at ‐22.3 ± 1°C. Packaging treatments with this film consisted of no protective packaging (control), polyethylene packaged, polyethylene with vacuum induced package cling and polyethylene with CO2 initially altered atmosphere. Quality characteristics were evaluated by chemical, physical and microbiological methods at the beginning of the experiment and every 3 months for 9 months. Reflectance readings, TBA values, shear values and weight loss indicated that the polyethylene wrapped samples were more acceptable than the other treatments tested at this storage temperature.
PRESSURE‐HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUE
Authors: BOUTON P. E. , HARRIS P. V. , MACFARLANE J. J. , O'SHEA J. M. , SMITH M. B. 
Published: August 2006

ABSTRACTThe effects of a pressure‐heat treatment for meat tenderization on the properties of connective tissue have been investigated. Adhesion measurements on cooked muscle, which are thought to provide an index of connective tissue strength, were not significantly affected by the pressure‐heat treatment. Shrinkage, isometric tension and transition heat measurements on epimysial/tendinous tissue obtained from sheep longissimus muscle indicated that application of pressure opposed heat‐induced changes. It was therefore concluded that the pressure‐heat treatment is not likely to have a tenderizing effect, greater than that of heat alone, on connective tissue.
FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVOR
Authors: PRICE L. G. , GREENE B. E. 
Published: August 2006

ABSTRACTSeveral factors were tested for their ability to influence panelists' perceptions of flavor characteristics in cured meat. Factors found to influence panelists' judgments were score sheets, sample appearance and the co‐presence of an oxidized or rancid flavor. Factors which did not affect panel scores significantly were type of product (i.e., ham vs hot dogs vs model system), internal processing temperature and amount of fat in samples. Evidence to date suggests that NaNO2 may produce a stronger and more desirable cured product flavor but that curing without NaNO2 would still produce a product that tasted “cured” provided that NaCl were also included in the formulation.
MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAM
Authors: SIEGEL D. G. , THENO D. M. , SCHMIDT G. R. , NORTON H. W. 
Published: August 2006

ABSTRACTExcised muscles from cured hams were massaged with 0, 1, 2 or 3% of added salt in the presence and absence of 0.5% phosphate. At intervals of 0, 1, 2, 4, 8 and 24 hr of massaging, muscles were removed and stuffed into fibrous casing for further processing. Samples of the tacky exudate formed on the meat surfaces were also removed at the same time intervals and analyzed for fat, moisture and protein. Results showed that as the massaging time increased, the percentage of fat and protein in the exudate increased in all treatments. The binding quality and cooking loss of the prepared ham rolls, were also improved by the massaging process. A salt treatment of 2% appeared to be optimal for the development of adequate binding with decreased cooking loss. It was found that the presence of phosphate and absence of massaging resulted in the production of a product exhibiting cooking loss and binding properties superior to those of a product prepared in the absence of phosphate and presence of massaging, although the presence of both massaging and phosphate is beneficial for the production of an overall superior product.
EFFECT OF SPIN CHILLING AND FREEZING ON BACTERIA ON COMMERCIALLY PROCESSED TURKEYS
Authors: REDDY K. V. , KRAFT A. A. , HASIAK R. J. , MARION W. W. , HOTCHKISS D. K. 
Published: August 2006

ABSTRACTA study was made of the effect of spin chilling and later freezing on possible spread of salmonellae and other bacteria on commercially processed turkeys in a federally inspected plant. Sixty‐one turkeys were examined before and after spin chilling, after being “shell‐frozen” in brine, after blast freezing and after being held in a freezer storage room. After spin chilling, levels of all organisms tested were reduced, and no salmonellae were recovered. Coagulase positive staphylococci persisted on turkeys during processing and after freezing. As expected, freezing caused further decreases in bacterial populations, but the spin chilling operation itself was highly effective in reducing counts. No undue health hazard was observed from chilling procedures.
REMOVAL OF OLIGOSACCHARIDES FROM SOYBEAN WATER EXTRACTS BY ULTRAFILTRATION
Authors: OMOSAIYE O. , CHERYAN M. , MATTHEWS M. E. 
Published: August 2006

ABSTRACTThe feasibility of using ultrafiltration (UF) for removal of oligosaccharides from aqueous extracts of soybeans was investigated. Soybeans were soaked, blanched, ground, prefiltered, and the resulting full‐fat extract processed in a hollow fiber UF unit. Initial permeate flux of 43‐60 L/m2/hr at 3.5% total solids decreased semi‐logarithmically to 13 L/m2/hr at 14% total solids. Low pH resulted in higher flux. Rates of removal of oligosaccharides closely followed theoretical behavior for a nonrejected solute during ultrafiltration and continuous diafiltration, and up to 96% could be removed by a two‐stage UF process. Final product assayed 60% protein, 35% fat and 0.6% oligosaccharides (dry basis).
OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMS
Authors: LAWHON J. T. , HENSLEY D. W. , MULSOW D. , MATTIL K. F. 
Published: August 2006

ABSTRACTA new approach to the production of protein isolates from oilseed flours with industrial ultrafiltration and reverse osmosis membranes previously demonstrated has been further optimized for use with soy flour. The effects on membrane performance of prefiltering the flour extract feed to different degrees and processing the feed at different pH levels were examined. A wide range of industrial membrane systems embodying several configurations was tested. Prefiltration of feed to less than 100μ proved to be unnecessary for most systems. Feed at pH 7.0 processed at high permeation rates and yielded products with NSI values in excess of 90.
DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKES
Authors: SHAFER MELISSA A. M. , ZABIK MARY E. 
Published: August 2006

ABSTRACTLayer cakes were prepared with 30% of the flour substituted with two varieties each of hard red, soft red and soft white wheat bran, commercial wheat bran, corn bran, soy bran and oat bran. Source of the wheat bran had little effect on cake quality. White bran produced lighter colored cakes but taste panel scores were similar to those of red. Batter viscosity was higher for cakes with nonwheat brans but cakes were less tender and received lower total sensory scores. However, the cake with the corn bran had the highest volume. Cakes with corn and all types of wheat bran were acceptable; however, oat and soy bran substitution produced cakes with poor flavor.
ENZYMATIC SOLUBILIZATION OF LEAF PROTEIN CONCENTRATE IN MEMBRANE REACTORS
Authors: PAYNE R. EDWARD , HILL C. G. , AMUNDSON C. H. 
Published: August 2006

ABSTRACTThe enzymatic solubilization of an insoluble alfalfa protein fraction was studied in a batch reactor and in a continuous flow semi‐batch membrane reactor. The “white” cytoplasmic protein fraction obtained by heat precipitation was solubilized using the proteolytic enzyme trypsin. Batch studies were carried out at pH 7.7 with a trypsin to substrate ratio of 2 x 10m‐3 (by weight). At 27, 37 and 47°C the hydrolysis reaction was found to be first‐order in substrate concentration. The activation energy was 23.25 kcal. At 47°C the conversion level was 97% after 4 hr. For the membrane reactor system, the effects of the variables pH, temperature, substrate concentration, and trypsin to substrate ratio were evaluated with the aid of factorial design methods. The optimum operating conditions for the membrane reactor studies were 47°C at pH 7.7 with a trypsin to substrate ratio of 4 x 10‐3 at a 0.5% solids concentration level. The hydrolysis process was enhanced if the reactor was operated in a washout mode prior to the addition of enzyme suggesting that soluble low molecular weight inhibitors were washed out of the reactor with the permeate. 55% of the total amount of insoluble starting material appeared as products in the permeate after 4 hr of operation under the conditions stated above.
FLAVOR AND STORAGE STABILITY OF EXPLOSION‐PUFFED POTATOES: AUTOXIDATION
Authors: KONSTANCE R. P. , SULLIVAN J. F. , TALLEY F. B. , CALHOUN M. J. , CRAIG J. C. 
Published: August 2006

ABSTRACTThe principal cause of off‐flavor in explosion‐puffed, air‐packed potato dice at 23°C is autoxidation. A butylated hydroxyanisole/butylated hydroxytoluene system applied to the dice retarded autoxidation and samples were stored successfully for 12 months. The standard (nitrogen‐pack, 23°C) was not significantly different from samples stored at ‐18°C. A trained taste panel found significant deterioration in air‐packed samples, without antioxidant, after 3 months. Gas‐liquid chromatographic analysis of the headspace in all samples allowed the monitoring of n‐hexanal. Relative concentrations of this compound correlated highly with flavor degradation. Explosion‐puffed potato dice showed similar storage stability when packaged in oxygen scavenger pouches or in nitrogen. Pouches, however, showed susceptibility to pinhole leaks.
FLAVOR AND CHEMICAL EVALUATION OF POTATO CHIPS FRIED IN SUNFLOWER, COTTONSEED AND PALM OILS
Authors: ROBERTSON J. A. , MORRISON W. H. , YON B. G. L , SHAW R. L. 
Published: August 2006

ABSTRACTOil from sunflowers grown in southern U.S. was compared with cottonseed and palm oils for frying potato chips. Chips fried in each oil were evaluated by chemical and sensory methods at 2‐wk intervals during 10 wk storage at 31°C. At each evaluation interval, sensory scores did not differ markedly among chips fried in the three oils. Flavor of chips from all oils decreased in quality during storage at the same rate and differed significantly between chips stored 0 and 10 wk. However, quality deterioration was not clearly defined as rancidity by the panel. In general, chemical and sensory analyses of the potato chips and of heated oils indicated no difference in the performance of the oils.
ESSENTIAL ELEMENTS IN APPLES AND CANNED APPLESAUCE
Authors: UPSHAW S. C. , LOPEZ A. , WILLIAMS H. L. 
Published: August 2006

ABSTRACTAtomic absorption spectrophotometry was used to analyze apples and canned applesauce for twelve essential elements. Neutron activation analysis was used to determine three other elements. The element content of raw apples was compared with that of canned applesauce, and that of early season apples was compared with late season apples. Processing caused essentially no change in the element content of apples. There was statistically significant (P 0.01) higher amount of chloride, iron, and sodium in the canned applesauce than in the apples, a higher amount of copper in the canned applesauce than in the apples from the late season, and a higher amount of phosphorus in the late season apples than in the early season apples. Apples and canned applesauce supply a small percentage of the six essential elements included for which RDA's have been established. The content of the other nine elements was lower than that in some other fruits.
ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION
Authors: DENG J. C. , WATSON M. , BATES R. P. , SCHROEDER E. 
Published: August 2006

ABSTRACTVarious concentrations of ascorbic acid were mixed with light color, dark color and mixed (ground fillet) mullet flesh and stored at 2°C. Ascorbic acid degradation in dark or mixed flesh followed fist order kinetics. Zero order kinetics for ascorbic acid degradation was demonstrated in light color flesh. In light color flesh, ascorbic acid acted as an antioxidant with initial concentrations of 50 ppm and 500 ppm or higher over an 11‐day storage period but acted as a prooxidant at 100 ppm between 4 and 11 days storage. Ascorbic acid showed an antioxidant effect in dark color flesh with initial concentration at 1000 ppm or higher over 9 days storage, but acted as a prooxidant with initial concentration of 50, 100 and 500 ppm after 3, 3.5 and 9 days storage, respectively. The antioxidant to prooxidant shift was observed in the mixed flesh at an added ascorbic acid concentration of 2000 ppm stored for 5 days. A hypothesis to explain these observations is presented.
A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE
Authors: EAGERMAN B. A. , CLYDESDALE F. M. , FRANCIS F. J. 
Published: August 2006

ABSTRACTA simple, rapid reflectance method for following oxidative or reductive changes in meat myoglobin is proposed. The procedure is to measure the reflectance at 632 nm and 614 nm and record the difference. This procedure has been found to be more sensitive to slight color changes in intact beef semimembranosus slices caused by myoglobin oxidation than members of a visual panel. However, it does not predict or measure the percentage of metmyoglobin present in the sample. The experiment described here utilized reflectance readings on beef slices at various time periods after the samples were freshly cut, as well as visual evaluation of the beef slices for redness and for color desirability. The main utility of this method would be as an indicator to monitor chemical or biochemical changes occurring in a single piece of meat which affect the forms of myoglobin present.