bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Muscle Type and Mixing Time on Sectioned and Formed Beef Steaks
Authors: BOOREN A. M. , MANDIGO R. W. , OLSON D. G. , JONES K. W. 
Published: August 2006

ABSTRACTSectioned and formed beef steaks were manufactured from Standard beef rounds, Choice beef plates and Choice, Yield Grade 3, Meat Buyers Guide (126) 3‐piece chucks. Replicates were established by slaughter day. A trained sensory panel evaluated juiciness, flavor, tenderness, and connective tissue residue. Color scores were assigned to steaks from each treatment. Instron Kramer shear was used to evaluate tenderness and thiobarbituric acid (TBA) was used to measure rancidity. Reflectance spectrophotometry indicated oxymyoglobin and metmyoglobin content. Mixing improved tenderness (P < 0.01) by 20% after 18 min. An 8% improvement occurred after 6 min. Mixing increased sensory juiciness (P < 0.01) and flavor (P < 0.05). Subjective and objective measures indicated that steaks processed from chuck were less tender (P < 0.01). Cooking yields improved linearly (P < 0.01) due to mixing. The TBA values were low and did not change due to treatment or after 90 days storage at –30°C. Subjective and objective color analyses indicated highly desirable color for fresh beef. Steaks processed from chuck meat were higher in percent metmyoglobin.
Rapid Detection of Psychrotrophic Bacteria in Relation to Retail Beef Quality
Authors: GREER G. GORDON 
Published: August 2006

ABSTRACTMedia and incubation conditions were compared to establish a rapid method for the detection of psychrotrophic bacteria from retail beef Of the methods tested, incubation of plate count agar (PCA) at 25°C for 24 hr gave the most accurate measure of the psychrotrophic bacterial population when compared to the recommended procedure (7°C, 10 days). Moreover, the initial bacterial load as determined following 25°C (24 hr) incubation was directly related to the retail case life of steaks. Increasing the temperature of incubation of PCA to 25°C results in a substantial reduction in the time required for psychrotroph enumeration, without loss of precision, and thereby provides a more useful estimate of retail beef keeping quality.
Comparison of Rabbit, Beef, and Chicken Meats for Functional Properties and Frankfurter Processing
Authors: WHITING R.C. , JENKINS R.K. 
Published: August 2006

ABSTRACTThe functional properties of rabbit meat were compared with those of beef and chicken meats. Protein solubilities, water‐holding capacities, emulsifying capacities, and binding strengths were approximately equal. Frankfurter emulsions made from rabbit and chicken were formed more easily than those from beef and were more stable. Frankfurters from beef were firmer and were coarser in texture. Sensory evaluations for flavor, texture, and overall acceptability demonstrated that frankfurters made from rabbit meat were equal to those from beef and slightly superior to those from chicken. Quality and sensory scores for rabbit frankfurters containing 15% protein, 20% fat and 1.7% salt were also very acceptable.
Variation in the Vitamin and Mineral Content of Raw and Cooked Commercial Phaseolus Vulgaris Classes
Authors: AUGUSTIN JORG , BECK C. B. , KALBFLEISH G. , KAGEL L. C. , MATTHEWS R. H. 
Published: August 2006

ABSTRACTRaw and cooked samples of nine different commercial classes of the Phaseolus vulgaris L. species were analyzed for their contents of five water‐soluble vitamins and nine minerals. On a 100g dry weight basis, the mean vitamin and mineral values of the raw bean samples amounted to the following: thiamin 0.99 mg, riboflavin 0.20 mg, niacin 1.99 mg, vitamin B6 0.49 mg, folic acid 0.30 mg, phosphorus 0.46g, sodium 10.3 mg, potassium 1.54g, calcium 0.15g, magnesium 0.20g, zinc 3.2 mg, manganese 1.4 mg, copper 0.91 mg, and iron 5.84 mg. With a few exceptions variabilities of these nutrients between bean classes exceeded those within classes. Nutrient variabilities in cooked samples, again with a few exceptions, were higher than in the corresponding uncooked material. Retention values of water‐soluble vitamins during cooking between bean classes averaged between 70 and 75%. Retention of minerals during cooking ranged from a low of 38.5% for sodium to total retention for calcium, with the majority of the minerals falling into the 80–90% level.
Loss and Regeneration of Betacyanin Pigments During Processing of Red Beets
Authors: VON ELBE J.H. , SCHWARTZ S.J. , HILDENBRAND B.E. 
Published: August 2006

ABSTRACTSamples of red beets were analyzed for betacyanin pigment losses during processing by high performance liquid chromatography. Total pigment loss was 41% after canning relative to the pigment content of fresh beets. Blanching to an internal temperature of 66°C caused a 23% loss while sterilization at 126°C for 10 min accounted for a loss of 22% of the pigment content of blanched beets. The betanin‐isobetanin ratio changed with increasing heat treatment. The ratio for fresh, blanched and sterilized beets was 25:1, 9:1, and 2.5:1, respectively. Pigment regeneration after heating was observed in all samples, and was measured in beet juice and purified pigment solutions immediately and after appropriate intervals. Completion of pigment regeneration occurred within 10 hr in beet juice and 2 hr in purified pigment solutions.
Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)
Authors: SILVA C. A. B. , BATES R. P. , DENG J. C. 
Published: August 2006

ABSTRACTSoaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating‐soft” limit of texture acceptability.
Influence of Pre‐Soaking on Black Bean Cooking Kinetics
Authors: SILVA C. A. B. , BATES R. P. , DENG J. C. 
Published: August 2006

ABSTRACTSoaking of black beans (Phaseolus vulgaris L.) and the subsequent effect on cooking kinetics was investigated. Unsoaked beans and beans soaked in water or a salt combination solution were water cooked at temperatures of 90–135°C. Bean softening did not follow first order kinetics. Using DT values (defined as cooking times necessary to reach an “eating‐soft” texture: Instron puncture force of 150g), softening activation energies (Ea's) for unsoaked, water, and salt combination soaked were 19.1, 31.3, and 38.9 Kcal/mole, respectively. Z values were calculated as 17, 22 and 36C°, respectively. These relationships suggest ways of safely reducing cooking time and energy expenditures.
High Temperature Drying: Effect on Spaghetti Properties
Authors: DEXTER J. E. , MATSUO R. R. , MORGAN B. C. 
Published: August 2006

ABSTRACTThe characteristics of spaghetti produced from two high temperature (HT) drying cycles, one featuring HT at the initial stages of drying (HT‐A) and one featuring HT during the latter stages of drying (HT‐B) were compared to spaghetti produced by low temperature (LT) drying. Both HT cycles had the advantage of greatly reduced drying time. In addition HT‐A spaghetti exhibited much enhanced color intensity compared to LT spaghetti. Although HT‐A spaghetti cooking properties were marginally inferior to LT spaghetti, cooking quality was still satisfactory. Spaghetti from HT‐B was equal to or better than LT spaghetti in color quality while also exhibiting improved strand strength and superior cooking properties.
Some Biochemical Changes in Sarcoplasmic Depleted, Intact Beef Muscle Inoculated with Pseudomonas frari
Authors: YADA R. Y. , SKURA B. J. 
Published: August 2006

ABSTRACTTwenty‐four hour postmortm intact bovine Longissimus dorsi muscle strips were (1) washed to remove sarcoplasmic fluid, or (2) left intact, and were either uninoculated or inoculated with Pseudomonas fragi ATCC 4973 to evaluate the effect of decreased concentration of sarcoplasm on bacterial growth and subsequent spoilage during storage at 4°C for 12 days. Washing removed the majority of the water‐soluble components of the muscle. Significantly (P < 0.01) higher growth rates were observed on intact muscle than on washed muscle. Increased extractability of water‐soluble and salt‐soluble proteins was observed in intact inoculated (II) muscle as growth of P. fragi progressed. Alterations in SDS‐gel electrophoretic patterns of water‐soluble, salt‐soluble, urea‐soluble and urea‐insoluble proteins were evident in the II muscle. Relatively little change in nonprotein nitrogen, water‐soluble and salt‐soluble protein content occurred in washed inoculated (WI) muscle with increased bacterial growth. Only minor changes in the SDS‐gel electrophoretograms of the salt‐soluble proteins from the WI tissue were apparent.
Palatability of Meat from Mule Deer
Authors: BRITTIN H. C. , ARMES C. L. , RAMSEY C. B. , SIMPSON C. D. 
Published: August 2006

ABSTRACTTo determine the palatability of meat from mule deer, a 10‐member trained sensory panel evaluated meat from seven mule deer harvested in Texas. Beef rib roast and venison rib roast, loin steaks and semimembranosus steaks, and ground meat patties (beef, venison, venison/beef, and venison/pork) were evaluated. Venison contained much less fat than beef. Beef was more palatable than venison except for tenderness. The main difference in palatability was that venison was less juicy than beef. Mixing ground venison with beef or pork increased the palatability of venison to that of ground beef.
Bentonite‐Water Dispersions Simulate Foodservice Energy Consumption of Sausage Patties
Authors: UNKLESBAY N. , UNKLESBAY K. , BUERGLER D. , STRINGER W. 
Published: August 2006

ABSTRACTA research project was initiated to determine if bentonite‐water dispersions could simulate energy consumption of two sizes of sausage patties during convective heat processing. Based on sausage patty composition, a mixture containing 18.2% bentonite and 81.8% water was used. Procedures simulated those reported for three different oven loads of sausage patties. Energy consumption was monitored throughout heat processing and was expressed as watt hours per oven load and per pan. No significant differences were found between sausage and bentonite patties for the energy consumption required for each oven load. For this food product, bentonite‐water dispersions were found to be effective food models which could substantially reduce food costs for research activities.
Use of Antisera to Heat‐Stable Antigens of Adrenals for Species Identification in Thoroughly Cooked Beef Sausages
Authors: HAYDEN ALONZA R. 
Published: August 2006

ABSTRACTRabbit antisera to heat‐stable antigens of equine, porcine, ovine and avian (turkey and chicken) kidney/adrenals were used in agar‐gel diffusion experiments to detect the presence of flesh from these species in thoroughly cooked beef sausages adulterated at the 10,5 and 1% levels. Mammalian adrenal antigens were detected in beef sausages at the 5% level; avian kidney/adrenal antigens were detected at the 10% level of adulteration. Species cross reactivity was observed between bovine and ovine adrenals antigens and between turkey and chicken kidney/adrenal antigens. This method can be used to determine species of origin of thoroughly cooked beef sausages.
A Re‐Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin
Authors: WHITBURN KEVIN D. , HOFFMAN MORTON Z. , TAUB IRWIN A. 
Published: August 2006

ABSTRACTQuantitative analysis of the interactions of ·OH and eāq̄ with ferri‐myoglobin in neutral aqueous solution provides a basis for evaluating earlier studies of the radiolysis of myoglobin. γ‐radiolysis of deaerated solutions in which either ·OH or eāq̄ predominates leads to the formation of both deoxymyoglobin and ferrimyoglobin peroxide. Correction for a post‐irradiation thermal process allows radiation‐induced composition changes to be separately investigated. Depending on the radical system under consideration, a specific steady‐state composition is reached at moderate doses that involves the ferri, deoxy, and ferri‐peroxide forms of the myoglobin. Aeration of irradiated solutions quantitatively converts the deoxymyoglobin to oxymyoglobin. Radiolysis of oxygenated solutions containing N2O generates only ferrimyoglobin peroxide. Earlier studies on the radiolysis of ferrimyoglobin have been reevaluated in light of novel features that have emerged in this investigation.
Investigation into the Formation of N‐Nitrosamines in Heated Chicken Frankfurters
Authors: GRAY J. I. , BUSSEY D. M. , DAWSON L. E. , PRICE J. F. , STEVENSON K. E. , OWENS J. L. , ROBACH M.C. 
Published: August 2006

ABSTRACTChicken frankfurters, prepared with various levels of sodium nitrite (0, 20, 40, 60, 100, and 156 ppm) were heated either in a microwave oven, boiled or broiled and then analyzed for N‐nitrosamines. As expected, “apparent” N‐nitrosamine levels increased with increasing concentrations of sodium nitrite. The effect of the various heating procedures on N‐nitrosamine formation was inconclusive, due possibly to the low levels of “apparent” N‐nitrosamines present. The two most common N‐nitrosamines present appeared to be N‐nitrosodimethylamine and N‐nitrosomorpholine. However, only in the frankfurter samples prepared with 156 ppm nitrite was the presence of N‐nitrosomorpholine confirmed by mass spectrometry.
Heat‐Induced Aggregation of Egg White Proteins as Studied by Vertical Flat‐Sheet Polyacrylamide Gel Electrophoresis
Authors: MATSUDA TSUKASA , WATANABE KENJI , SATO YASUSHI 
Published: August 2006

ABSTRACTHeat‐induced aggregation of proteins in egg white was investigated by a vertical flat‐sheet polyacrylamide gel electrophoretic method. The fractional and step‐wise aggregation of egg white proteins was caused by heating. Even with a heating time of 120 min, ovalbumin and globulins Al and A2 failed to aggregate in egg white (pH 7 and 9) at 70°C, and ovotransferrin and ovomucoid also did not aggregate in egg white at 60°C (pH 9) and 76°C (pH 7 and 9), respectively. The ovoinhibitor was much more unstable than ovomucoid under heat‐treatment, and the time dependency of heat‐induced aggregation of flavoprotein was greater than those of the other proteins in egg white.
Effect of Maillard Reaction on Some Physical Properties of Ovalbumin
Authors: KATO YASUKO , WATANABE KENJI , SATO YASUSHI 
Published: August 2006

ABSTRACTOvalbumin freeze‐dried with or without the addition of glucose was stored at 50°C and 65% relative humidity to study the effect of the Maillard reaction on some physical properties of ovalbumin. In the early stage of the reaction in which ovalbumin‐glucose complexes were formed, there were soluble types of monomer and aggregates of which α‐helix and available lysine contents were gradually decreased with length of storage and degree of aggregation. These compounds were characterized by properties possessing a marked resistance towards destruction of conformation and coagulation. With progress of the reaction, ovalbumin‐glucose complexes changed to insoluble forms having higher particle weight and breakdown products.
Storage Proteins of Glandless Cottonseed Flour
Authors: ZARINS Z. M. , CHERRY J. P. 
Published: August 2006

ABSTRACTThe salt‐soluble storage protein isolate of defatted glandless cottonseed flour was separated by gel filtration column chromatography into six fractions (I to VI). Column and thin‐layer gel filtration showed that these fractions had molecular weights of >600,000, 280,000, 127,000, 63,500, 10,700, and <2,000, respectively. Treating fraction I protein with dilute alkali dissociated a component that migrated upon gel filtration with fraction VI. Both fractions I and VI were yellow and the color intensified at alkaline pH, suggesting the presence of bound flavonol and gossypol pigments. Because of its large size and low (16.6%) protein content, fraction I was thought to be fragments of membrane and aleurone gram globulins. Gradient polyacrylamide gel electrophoresis (PAGE) showed that the proteins in each fraction being completely recovered from column chromatography were represented in the pattern of the initial isolate. The proteins in fractions II and III have similar ammo acid compositions, except that III is low in methionine, cystine and tryptophan and II is low in tyrosine and phenylalanine. The amino acid composition of fraction I was also similar to fractions II and III, while unique patterns were noted for fractions V and VI. Fraction VI was rich in lysine and arginine.
In Vitro Binding of Vitamin B‐6 by Selected Polysaccharides, Lignin, and Wheat Bran
Authors: NGUYEN L. B. , GREGORY J. F. , BURGIN C. W. , CERDA J. J. 
Published: August 2006

ABSTRACTPrevious research has suggested that dietary fiber can reduce the bioavailability of certain micronutrients by ionic binding or physical entrapment. In this study, the ability of eight purified polysaccharides, lignin, and wheat bran to bind B‐6 vitamers was examined in vitro using equilibrium dialysis under physiological conditions. The polysaccharides used were cellulose, hydroxypropyl cellulose, carboxymethyl cellulose, methyl cellulose, citrus pectin, xanthan gum, sodium alginate, and gum arabic. No significant binding was detected when pectin was dialyzed to equilibrium at, 0.5, 0.75, and 1% levels in the presence of 0.1 or 0.1 mM pyridoxine, pyridoxamine, or pyridoxal. When 1% wheat bran, lignin, and the test polysaccharides were incubated overnight with 0.1 mM pyridoxine prior to dialysis, to allow for any slow binding process to occur, no in vitro binding of pyridoxine by any of the test materials could be observed on equilibrium dialysis. These results are consistent with findings of in vivo experiments which showed that cellulose, pectin, and bran did not significantly decrease the bioavailability of vitamin B‐6 when fed to the rat and/or the chick.
Acid Proteinases from Antarctic Krill, Euphausia superb: Partial Purification and Some Properties
Authors: KIMOTO K. , THANH V. V. , MURAKAMI K. 
Published: August 2006

ABSTRACTThe presence of neutral and alkaline proteinases in the extract from Antarctic krill, Euphausia superba was confirmed. In addition to these enzymes, acid proteinases were found in the extract from E. superba and the two major acid proteinases, A and B, were purified 80–140 fold. The molecular weights of acid proteinases A and B were estimated by gel filtration on Sephadex G‐100 to be approximately 45,000 and 64,000, respectively. The optimal pH of enzymes A and B was 3.0 toward hemoglobin. They were partially inhibited by acid proteinase specific reagents: diazoacethyl‐DL‐norleucine methylester (DAN) and 1,2epoxy‐3‐(p‐nitrophenoxy) propane (EPNP). However, enzyme B was less sensitive to pepstatin while enzyme A was inhibited by pepstatin like almost all other acid proteinases.
Investigations of the Great Northern Bean (Phaseolus vulgaris L.) Starch: Solubility, Swelling, Interaction with Free Fatty Acids, and Alkaline Water Retention Capacity of Blends with Wheat Flours
Authors: SATHE S. K. , IYER V. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTThe solubility and swelling of Great Northern bean (Phaseolus vulgaris L.) starch was both temperature and pH dependent. Acetylation of starch decreased the solubility while oxidation increased the solubility as a function of temperature. Solubility of purified starch was highest at pH 6.0. Over a temperature range 60–90°C, acetylation increased swelling while oxidation reduced it. Both acetylation and oxidation resulted in reduced swelling of starch over a pH range 2–10. Addition of fatty acids (palmitic, stearic, and linoleic) to the purified starch reduced the Brabender Amylograph viscosity and raised the gelatinization temperature of starch. Replacement of wheat flours by starch increased the alkaline water retention capacity to a similar extent for the two flours tested.
Stability of Precured Beef Blends
Authors: OCKERMAN H. W. , CRESPO F. LEON 
Published: August 2006

ABSTRACTPreblends of lean beef were prepared using 20% water, 75 ppm nitrite, 3 or 6% salt (based on raw meat wt.) and stored at – 10, 0 and 15°C for 3 days. The nitrite levels in preblends were drastically reduced at 15°C storage temperature; but, after the initial loss following nitrite addition, the residual nitrite remained almost unchanged for products stored at 0 and – 10°C. Samples stored at 15°C increased in microbial numbers during storage and neither 3% nor 6% salt prevented this increase. Samples at both salt levels stored at 0°C or – 10°C did not show a significant change in bacterial numbers during storage. Salt and storage temperature had a significant effect on TBA values, with 6% salt resulting in higher TBA values than 3% salt and storage at 15°C resulting in higher TBA values than storage at 0 or −10°C.
Effect of pH on TBA Values of Ground Raw Poultry Meat
Authors: CHEN T. C. , WAIMALEONGORA‐EK C. 
Published: August 2006

ABSTRACTHand‐deboned raw broiler meat was ground through a meat grinder and adjusted to pH values of approximately 3, 5, 7, and 9. The prepared samples along with the controls were covered and stored at 2–4°C. The 2‐thiobarbituric acid (TBA) values of the samples were measured immediately after sample preparation and during refrigeration storage for a period of 14 days. The pH values affected the lipid oxidation of ground raw meat as measured by the TBA test. The lower the pH values, the stronger pro‐oxidant affect. Adjusting the pH values of ground raw poultry meat to neutral or alkaline slowed the increase in TBA values.
Studies on Degradation of Different Types of Caseins and Proteins by Lactobacilli
Authors: SINGH JASJIT , KAUL AJAY 
Published: August 2006

ABSTRACTSince little information is available on the role of Lactobacilli in the degradation of casein species (other than cow casein) and non‐milk protein substrates, this study was undertaken to gather information on degradative ability of lactobacilli on different protein substrates. Progressive enhancement in the liberation of tyrosine with an increase in incubation period was recorded in all the cultures. As regards the degradative ability of lactobacilli on protein substrates of nondairy origin, an increasing trend in proteolysis rate was noted up to 10 days. Results are of interest on account of faster degradation of certain protein substrates of nondairy origin by lactobacilli which contribute significantly to texture and flavor development in cultured milk‐based foods.
Application of Reflection Photometry to the Measurement of Milk Coagulation
Authors: HARDY JOËL , FANNI JACQUES 
Published: August 2006

ABSTRACTThe kinetics of milk coagulation can be observed by reflection photometry using a color difference meter. The lightness increases after rennet addition. Visible clotting appears when lightening starts to slacken. Slope of the lightness curves plotted versus time‘after renneting depends on temperature, nature and concentration of enzyme. When calcium chloride is added to the milk, a shoulder can be observed on the curve. This shoulder depends on the salt concentration. Attempts are made to explain the mechanisms of light diffusion by milk under coagulation.
Temperature Dependence of Effective Diffusion Coefficient for Total Solids During Washing of Cheese Curd
Authors: BRESSAN JUAN A. , CARROAD PAUL A. , MERSON R. LARRY , DUNKLEY WALTER L. 
Published: August 2006

ABSTRACTThe temperature dependence of the effective diffusion coefficient of total solids from small curd cottage cheese was estimated by fitting batch washing data at several temperatures (25°C, 35°C, 50°C, and 58°C) to a previously developed mass transfer model. The model was based on spherical geometry of curd particles. The correlation for diffusivity was found to be Deffective= (0.0658T + 1.72) × 10−6, where Deffective is in cm2/sec and T is in °C.