bluuebunny/crossref_metadata_2025_split huggingface dataset:
INSTITUTIONAL COOKERY OF RESTRUCTURED BEEF STEAKS
Authors: QUENZER N. M. , DONNELLY L. S. , SEIDEMAN S. C. 
Published: May 2007

ABSTRACTRestructured beef steaks were cooked under four institutional cooking methodologies: oven roasting, grill frying, deep fat frying and broiling. The samples were evaluated for fat and moisture contents, cooking loss and texture. Sensory panels evaluated the steaks for texture desirability, flavor desirability, appearance and overall palat‐ability. Evaluations were repeated using breaded, restructured beef steaks cooked by the four institutional methods, with grilled unbreaded steaks included for comparison.Deep fat fried, breaded and unbreaded steaks were significantly lower in moisture and higher in fat than those cooked by any other methodology. No significant differences in juiciness, flavor desirability or overall palatability were found between the unbreaded broiled, oven roasted or grilled samples. Broiled and grilled steaks were preferred for texture in the unbreaded and breaded samples. The unbreaded, deep fat fried samples received the lowest scores for all sensory attributes. Breading significantly improved the juiciness, texture and overall palatability of the deep fat fried steaks. For both breaded and unbreaded samples, grill frying was the preferred method of preparation.
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE VELOCITY OF THE MAILLARD REACTION IN FOODS
Authors: FOX MORTON , LONCIN MARCEL , WEISS MARTIN 
Published: May 2007

ABSTRACTThis work was conducted in conjunction with a research project (Fox 1980) investigating the feasibility of using a combination of mild processing methods to produce microbiologically stable product and at the same time minimize some of the adverse effects associated with accepted preservation techniques. The purpose of this research was to determine the influence of the four process parameters: (1) temperature and (2) time of heat treatment, (3) pH‐value and (4) water activity (aw) on an undesirable reaction which often occurs in foods—the formation of brown pigments in the progressive phase of the Maillard reaction.In this work, investigations were undertaken with a model product consisting of the reducing sugar, Glucose, and the amino acid, Alanine. From the data developed, it was determined that the lag time necessary before this reaction produced brown pigment was so long that this reaction was insignificant in a combination processing method using the parameters under investigation.
SENSORY QUALITY OF CHICKEN MEAT AS A FUNCTION OF ITS FATNESS: COMPARISON OF MEAT LOAF WITH MEAT COOKED IN WATER1
Authors: BASKER D. , ANGEL S. , BARTOV I. 
Published: May 2007

ABSTRACTBroiler chicken carcasses were classified as being lean, medium or fat, according to the proportion by weight of abdominal fat. The sensory quality was evaluated of breast and dark meat cooked separately in water, and of meat loaf containing both breast and dark meat. When cooked in water, the differences in the degree of fatness were found to have essentially no effect on the sensory quality. When cooked as meat loaf, the product of medium fatness was found to have the highest sensory quality, followed by the fat meat product and finally by the lean meat product.
EFFECT OF WEIGHT, TEMPERATURE AND SKINNING OF BROILER DRUMSTICKS ON BATTER AND BREADING ADHESION1
Authors: PROCTOR V. A. , CUNNINGHAM E. E. 
Published: May 2007

ABSTRACTThe relationship of the original weight of a broiler drumstick to % coating pickup, % cooking loss, % crumb loss, and % overall yield was studied. No significant correlation was found between size and % coating pickup, but there were significant correlations between the other variables. Correlation between original weight of a broiler drumstick and cooking loss was highly significant (P = .0001), and the regression equation y = 32.58 – 0.1081x was calculated. Similiarly, the relation between % crumb loss and original weight of a drumstick was highly significant (P = .0001) and the regression equation y =−0.2196 + 0.0207x was calculated. The % overall yield also was dependent upon original weight (P = .0003). The regression equation y = 72.97 – .1010x describes that relationship.The effect of temperature of broiler drumsticks prior to batter and breading, on % coating pickup, % cooking loss, % crumb loss, and % overall yield was studied. The % coating pickup of drumsticks coated at room temperature (23C) was not significantly different (P<0.05) from those coated at refrigerator temperatures (4C), with means of 5.34%, and 5.05%, respectively. Those drumsticks coated at 110C had a lower % coating pickup, possibly due to a drier skin surface and those coated at −15.5C had the least coating pickup. Poultry parts frozen before being coated had the highest cooking loss and those coated at 23C and 4C had significantly lower % cooking losses of 24.52% and 24.55%, respectively. The % crumb loss of broiler parts coated at 4C, 23C, and −15.5C of 1.72%, 1.52%, and 1.50% was significantly higher than drumsticks coated at 110C with 1.13% crumb loss, but the drumsticks coated frozen had very little coating pickup in the first place. The % overall yield of drumsticks coated at 23C (79.30%), and 4C (78.78%) was significantly higher than those coated at 110C (76.40%), and those had a significantly higher yield than drumsticks coated at −15.5C.The same variables used to study size and temperature effects were used to study differences in broiler drumsticks with and without skin, at 4C. Broiler drumsticks coated without skin had significantly increased coating pickup and decreased crumb loss over drumsticks with the skin intact. Cooking losses were significantly lower for drumsticks coated with the skin on, but the % overall yields of 7Z97% for those without skin, and 78.78% for those with skin were not significantly different.
RESEARCH NOTE LOSS OF COLOR AND FIRMNESS DURING THERMAL PROCESSING OF CANNED SNAP BEANS
Authors: RAO M. A. , LEE C. V. , COOLEY H. J. 
Published: May 2007

ABSTRACT Kinetic parameters were determined for the loss of color and firmness of snap beans during thermal processing. The D250 and the z‐values for the loss of color were found to be 12.6 min and 91°F, respectively. Firmness loss was determined as the peak back extrusion force. The D250 and the z‐values for the loss of firmness were 3.4 min and 106°F, respectively. The magnitudes of the kinetic parameters are in the range of values reported in the literature.
EFFECTS OF ADDITIONS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING: I. VARIOUS ANIONIC HYDROCOLLOIDS.
Authors: da PONTE D.J.B. , ROOZEN J.P. , PILNIK W. 
Published: May 2007

ABSTRACT Pectins, alginates and kappa carrageenan were used as additives (5 g/kg) in ground fillets of whiting. Samples of these treatments were stored at ‐ 18°C for 2 months and were evaluated at regular intervals for pH, water‐holding capacity, texture, extractable myosin and formation of dimethylamine and formaldehyde. Remarkable differences in texture and water‐holding capacity were observed. The alginates (Kelcogel and Kelcosol) showed the highest values of water‐holding capacity in the raw material and the lowest increase in toughness during the 2 months of cold storage. The hydrocolloids used did not show any protective effect on the extractable myosin and with the exception of Kelcosol, all the treatments presented similar increases of dimethylamine and formaldehyde content.
THE EFFECTS OF BREED OF SIRE AND POSTMORTEM AGING UPON CERTAIN HISTOLOGICAL PROPERTIES OF TWO BOVINE MUSCLES
Authors: JEREMIAH L. E. , MARTIN A. H. 
Published: May 2007

ABSTRACT A total of 104 longissimus dorsi (LD) and 36 semitendinosus (ST) muscles from carcasses from three different breeds of sire groups (Charolais, Simmental, and Chianina) were sampled for histological evaluation. LD muscles were sampled and evaluated after 5 different postmortem intervals (1, 24, 144, 312, and 480 h), while ST muscles were sampled and evaluated after 3 different postmortem intervals (144, 312, and 480h). The composite result of this study indicate that Chianina bred carcasses had more contracted LD fibers than Charolais bred carcasses; and that Simmental bred car had larger ST muscle fibers than Charolais and Chianina bred es. Indications were also obtained that Simmental bred ca to have a higher proportion of wavy ST and LD fibers, than their nterparts from Chianina bred and Charolais bred carcasses, ly. In addition, postmortem aging appeared to progressively the ease with which both LD and ST muscle fibers could be frag. ST muscle fibers also appeared to become less contracted during while LD muscle fibers were the most contracted prerigor and after aging.
INFLUENCE OF POTASSIUM SORBATE AND SELECTED ANTIOXIDANTS ON GROWTH OF Salmonella senftenberg1
Authors: POERSCHKE R. E. , CUNNINGHAM F. E. 
Published: May 2007

ABSTRACT The effect of potassium sorbate alone and in combination with butyl hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), or propyl gallate (PG) on the growth of Salmonella senftenberg was studied. Growth studies were first made using trypticase soy broth (pH5.5) at 37°C. Certain combinations of sorbate with BHA, TBHQ and PG resulted in synergistic inhibition of growth of the test microorganisms. Concentrations of 0.2% potassium sorbate and 200 ppm BHA was the most effective in inhibition of growth of S. senftenberg. The concentrations of potassium sorbate, combined with BHA, TBHQ or PG, that were the most effective in synergistic inhibition of growth of S. senftenberg in media were used to study the effectiveness of sorbate/antioxident combinations in a food system. Fresh ground beef was employed as the food system and held at elevated abuse temperature (30°C). All the sorbate/antioxidant combinations tested resulted in destruction or suppressed final growth of S. senftenberg. The antimicrobial effectiveness of sorbate/antioxidant combinations in fresh ground beef was markedly diminished, compared to media studies. The diminished effectiveness can probably be attributed to autoxidation of the ground beef lipid content and the antioxidant being used up to prevent the autoxidation. Potassium sorbate alone in ground beef was found to be effective in the limitations of S. senftenberg growth. All potassium sorbate/antioxidant and potassium sorbate alone treatments in ground beef were found to significantly inhibit (P>0.05) growth of the test organism when compared to control samples.
REDUCED ANALYSIS TIME OF COMMINUTED MEAT
Authors: MARRIOTT N. G. , SMITH G. C. , CARPENTER Z. L. , DUTSON T. R. 
Published: May 2007

ABSTRACT Subdivided samples of ground beef, pork sausage, and wieners were oven‐dried at 102°C or extracted with diethyl ether at various time intervals from 1/4 to 8 h. Each moisture and fat extraction period correlated well with the standard 8 h analysis, although less variation tended to occur after 4 h of drying or extraction time. Results from reduced analysis time for moisture and fat determination were closely associated with the standard 8 h values and each other. These data suggest that modified moisture and fat determination methods which were evaluated gave suitably accurate and precise results for routine analyses use for quality control.
CUTABILITY AND NUTRIENT CONTENT OF ANTELOPE1
Authors: MARCHELLO M. J. , BERG P. T. , SLANGER W. D. , HARROLD R. L. 
Published: May 2007

ABSTRACT The role of game meats as a source of food has been largely ignored in modern times, but may provide the principle food source for many individuals. Twenty‐two antelope were completely boned to obtain lean meat. The skinned and dressed cold carcasses yielded an average of 68.4% boneless meat tissue. The average moisture, protein and fat content was 73.9, 22.5 and 0.9%, respectively. Energy value and cholesterol content was 144.1 kcal/100 g and 121.5 mg/100 g, respectively. Antelope meat contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from the 22 animals revealed large amounts (mg/g) of K, Na, P and Mg and smaller amounts (μg/g) of Ca, Cu, Fe, Mn and Zn.
EFFECT OF AQUEOUS CHLORINE (600 PPM) ON THE PROTEIN AND THE LIPID FRACTIONS OF GROUND BEEF
Authors: KLINE M. C. , KOTULA A. W. , YOUNG E. P. 
Published: May 2007

AbstractGround beef was exposed to aqueous chlorine (600 ppm) for 15 min. to determine whether such exposure might result in the incorporation of organic chlorine into fatty acids or amino acids. Gas liquid chromatography using flame ionization detection (FID) and electron capture detection (ECD) were utilized to evaluate the phospholipid and free fatty acid‐glyceride fractions of the ground beef samples. Analysis by FID suggested that the percentage composition of linoleic, linolenic and arachidonic acids was lower in the phospholipid fraction of the meat samples treated with chlorine. This can be seen by a reduction in peaks for these fatty acids with a concomitant increase in percentage of compounds with a retention time similar to oleic acid. The difference, however, when compared to the control was not significant. The ECD analysis of the free fatty acid‐glyceride fraction indicated formation of chlorinated compounds. The total chlorine content of the treated protein fraction increased as a result of the treatment; but, as reported by others, we are not certain whether the chloride was present as organic chloride or as an inorganic salt. These findings are of importance to the continued use of chlorine as a sanitizer in meat plants because it describes methodology for detecting chloride residues in lipid and protein fractions and indicates that some lipids and possibly some amino acids do react with chlorine.
CHEMICAL, COOKING AND TEXTURAL PROPERTIES OF SEMIMEMBRANOSUS, SEMITENDINOSUS AND BICEPS FEMORIS MUSCLES OF PORK
Authors: LIN R. R. , CARPENTER J. A. , REAGAN J. O. 
Published: May 2007

AbstractThe chemical, cooking and physical properties of semimembranosus, semitendinosus and biceps femoris of ham were determined. Significant differences in fat content of muscle and force required to penetrate the ham samples from the three muscles were found. No significant differences among three muscles in other properties were noted. A statistically significant correlation (r=‐0.54) existed between the fat content of muscle and force required to penetrate the ham sample. Expressible juice from the muscles was significantly related to the cook loss and yield of hams. The moisture content of hams was also negatively related to the expressible juice. The possible mechanisms for these correlations are related to the ability of porcine muscles to chemically bind moisture during the cooking processes.
MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF A HOME STYLE CONFECTIONARY PRODUCT PREPARED WITH CREAM CHEESE
Authors: SCHMIDT DAVID , RIDLEY STEPHEN C. 
Published: May 2007

AbstractA study was undertaken to examine the microbiological and sensory qualities of a home‐style confectionary product containing cream cheese. There was a rapid reduction in the numbers of Salmonella and Staphylococcus aureus during the first 24 h after inoculation. Reduction continued through three weeks of storage at room temperature (20–24†C) and refrigerator temperature (5–7†C) but not at freezer temperature (– 10†C), where counts remained higher. Sensory analysis showed that the product stored at – 10†C for three weeks compared favorably in flavor and texture with a freshly prepared product and that storage at 20–24†C or 5–7†C resulted in a deterioration of these qualities. The water activity of the product was 0.86 and did not change during the three week storage period.
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF
Authors: SMITH G. C. , CARPENTER Z. L. , CROSS H. R. , MURPHEY C. E. , ABRAHAM H. C. , SAVELL J. W. , DAVIS G. W. , BERRY B. W. , PARRISH F. C. 
Published: May 2007

AbstractAs marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P<0.05) about 2/3 of the time, round steaks were more palatable (P<0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.
EFFECTS OF SALT ON RESTRUCTURED BEEF
Authors: MARRIOTT N. G. , SHAFFER C. K. , BOLING J. W. , GRAHAM P. P. 
Published: May 2007

ABSTRACTBeef muscles were reduced in size and blended with one of four mixtures (1) 1% food grade NaCl + 0.25% sodium tripolyphosphate (STP) (1F), (2) 1% laboratory grade NaCl + 0.25% STP (1L), (3) 2% food grade NaCl + 0.25% STP (2F) or (4) 2% laboratory grade NaCl + 0.25% STP (2L). The samples were converted to restructured beef steaks and evaluated at 0, 7, 14, and 56 days. Color degradation of 2F and 2L steaks was greater (P<0.05) than for 1F and 1L samples. Storage time and salt concentration were more critical than grade of salt in the reduction of color and flavor degradation.
POSTMORTEM ENVIRONMENTAL FACTORS AFFECTING BEEF CARCASS LEAN MATURITY AND MARBLING EVALUATIONS
Authors: JOHNSON D. D. , SAVELL J. W. , STIFFLER D. M. , CROSS H. R. 
Published: May 2007

ABSTRACTPostmortem environmental factors such as chill time before ribbing, evaluation time after ribbing, interstate shipment, ribeye condition and ribeye cover condition were related to beef carcass lean maturity and marbling evaluations. Also, effects of lighting type and intensity on the evaluation of beef quality factors were studied. Beef carcasses chilled 48 h or less before ribbing required additional chilling after ribbing (greater than 30 min) in order to optimize lean maturity and marbling scores. I n general, carcasses that are thoroughly chilled and have covered ribeye surfaces are likely to maintain or develop more youthful lean maturity evaluation scores during shipment. Carcasses that were less chilled at initial evaluations and had ribeye surfaces that remained substantially covered during transportation were more likely to increase in marbling scores during transportation. Carcasses chilled for only 24 h at initial evaluation and that had a “Small” or lower amount of marbling were more subject to change in marbling score during shipment than carcasses that were more thoroughly chilled or carcasses that had higher levels of marbling. Lean maturity evaluations were optimized when beef carcasses were evaluated under “high” incandescent (1937 lux) lighting, whereas marbling scores were optimized when beef carcasses were evaluated under “medium” incandescent (1076 lux) lighting.
EFFECTS OF ADJUNCTS ON RESTRUCTURED PORK
Authors: MARRIOTT N.G. , KORZON J.M. , BOLING J.W. , GRAHAM P.P. 
Published: May 2007

ABSTRACTBoneless pork shoulders were excised 24h postmortem, frozen, tempered, flaked and blended with one of the four formulations: (1) 1% NaCl and .25% sodium tripolyphosphate (STP); (2) .5% NaCl, .5% KCl and .25% STP; (3) 1% NaCl, .25% STP and .125% lecithin; or (4) .5% NaCl, .5% KCl, .25% STP and .125% lecithin. The blended samples were converted to restructured chops and stored at ‐ 18C until evaluated at 5, 14 and 56 days. Appearance and taste attributes were measured objectively and subjectively. Objective and subjective measurements of color and other visual traits revealed that storage time affected these traits more than the adjuncts; whereas, all treatments had a minimal effect on texture and juiciness. Increased frozen storage time and lecithin contributed to flavor degradation and increased TBA values. Further research is needed to determine the effect of varying amounts of lecithin on oxidative rancidity of restructured muscle foods.
RELATIONSHIPS OF INSTRUMENTAL TEXTURAL PROPERTIES AND MUSCLE FIBER TYPES TO THE SENSORY PROPERTIES OF BEEF
Authors: SEIDEMAN S. C. , THEER L. K. 
Published: May 2007

ABSTRACTLongissimus muscle steaks from 94 cattle were used to determine the relationship between sensory tenderness ratings and instrumental textural properties of beef and to determine the role of muscle fiber type characteristics to sensory and instrumental textural properties. It was determined that ease of fragmentation, amount of detectable connective tissue, and tenderness ratings were all measurements of the same attribute. Peak load was found to be the best predicator of tenderness and the use of additional instrumental textural properties in regression equations did not substantially improve predictability. White muscle fiber characteristics were found to be positively correlated to sensory tenderness ratings.
THE EFFECTS OF CARCASS DECONTAMINATION ON RETAIL CASE LIFE OF PORK CHOPS
Authors: CARPENTER J.A. , REAGAN J.O. , BAUER F.T. , HARRISON M.A. 
Published: May 2007

ABSTRACTPork carcasses were treated with solutions of acetic/propionic acid (pH 2.6), sodium hypochlorite (pH 7.9) or sodium hypochlorite (pH 6.0) and examined for microbial numbers after 24 h. Rib and loin chops from these carcasses were overwrapped with polyvinylchloride film and stored in a retail case (2 °C) until judged unmarketable by a trained panel. Carcasses sprayed with acetic/pro‐pionic acid had fewer microbial numbers when sampled after 24 h compared to those sprayed with hypochlorite solutions (pH 7.9), however, the lowest survival rate was from carcasses sprayed with hypochlorite (pH 6.0). Chops from carcasses sprayed with acetic/propionic acid exhibited an acceptable retail case appearance for an additional 2 days beyond chops from carcasses decontaminated with hypochlorite solutions.
THE INFLUENCE OF REDUCED SALT ON THE YIELD, BREAKING FORCE, AND SENSORY CHARACTERISTICS OF CHUNKED AND FORMED HAM
Authors: THIEL LESLIE F. , BECHTEL PETER J. , MCKEITH FLOYD K. , BRADY PAMELA 
Published: May 2007

ABSTRACTThe objective of this study was to examine the effect of reducing sodium chloride (salt) on sensory and processing properties of chunked and formed ham. Chunked and formed hams were made with 0, .5, 1, 1.5 and 2% added salt. Results indicate that the 1.5% salt treatment possessed characteristics closely resembling the 2.0% salt treatment; however, the 1.5% salt treatment had slight reductions in yield, breaking force, and visual acceptability. Reduction of salt from 2.0% to 1.0% resulted in lower yield and sensory characteristics. Additional reductions in the level of salt below 1.0% further depressed yield and sensory characteristics.
THE DETERMINATION OF THE TENDERNESS ATTRIBUTE OF HOT BONING AND DELAY CHILLING OF MATURE COW CARCASSES
Authors: WILL P.A. , BEATY W.L. 
Published: May 2007

ABSTRACTRecent research has suggested the potential for upgrading some muscles from the mature cow carcass to be used as steak and roasts. With the application of modern processing techniques, beef from mature cow carcasses shows a potential to be utilized as salable retail roast and steak. The advantages of such processing techniques could minimize labor and energy usage. This study was undertaken to compare tenderness of mature cow steak and roast which were “hot” or “cold” boned. Six mature cow carcasses were utilized in this study. One side of each carcass was randomly assigned to be delay chilled at 16°C for 4 h before fabrication into muscle and muscle systems. The remaining side was assigned the conventional treatment with muscle excision after a 48 h chilling period at 1°C. Meat tenderness was objectively evaluated by the use of the Warner‐Bratzler Shear. Subjective evaluation of meat tenderness was by a trained taste panel. Muscles utilized in this investigation were the longissimus (LD), psoas major (PM), and quadriceps femoris (QF). Shear force values were generally small with less than .98 kg of shear force between treatments. Taste panelists were unable to distinguish between treatment, supporting the findings indicated by the mechanical measure.