bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECTS OF ELECTRICAL STIMULATION AND SUBPRIMAL STORAGE TIME ON PALATABILITY OF HOT‐BONED BEEF
Authors: GRIFFIN C. L. , STIFFLER D. M. , BRASINGTON C. F. , SMITH G. C. , SAVELL J. W. 
Published: May 2007

ABSTRACTSides from 33 forage‐fed steers were electrically stimulated and hotboned (ESHB) and muscles were vacuum‐packaged either within 2 h (17 sides) or at 24 h (16 sides). Opposite sides were not electrically stimulated and were cold‐boned (NESCB) and vacuum‐packaged at 24 h. For ESHB muscles, packaging time did not affect (P<0.05) palatability. Longissimus steaks from ESHB sides (pooled across packaging treatments) had lower (P<0.05) shear force values than steaks from NESCB sides. As storage time of muscles increased from 7 to 21 days, shear force values generally decreased. Combining electrical stimulation with hot‐boning enabled the removal of muscles without detrimental effects on beef palatability.
SCALING WORD ANCHORS FOR MEASURING OFF FLAVOR
Authors: GACULA M. C. , WASHAM R. W. 
Published: May 2007

ABSTRACTA word meaning study was conducted on 43 words and phrases that are useful in the development of an off flavor scale. The equality between category intervals of a commonly used 7‐point off flavor scale was also investigated. The result shows that the words and phrases as calibrated by 108 panelists were found to lie on a continuum. Words such as none, absent, etc., for anchoring the lower end of an off flavor scale have very low ambiguity in meaning as measured by the standard deviation, compared to words for anchoring the remaining portion of the scale. The 7‐point off flavor scale was found to have unequal interval widths with categories 4, 5, and 6 narrower than the remaining categories. A psychological scale was obtained that can be used for the transformation of sensory data whenever necessary.
EFFECT OF ORCHARD ELEVATION ON MATURITY AND QUALITY OF APPLES1
Authors: DHANARAJ S. , KRISHNAPRAKASH M.S. , ARVINDAPRASAD B. , ANANTHAKRISHNA S.M. , KRISHNAPRASAD C.A. , NARASIMHAM P. 
Published: May 2007

ABSTRACTThe influence of orchard elevation on the maturity and quality of Royal Delicious and Red Delicious apples of Himachal Pradesh was studied in two consecutive years. Fruits harvested from low, medium and high elevations at weekly intervals between 100–150 days after full bloom were examined for starch disappearance and seed color to assess maturity. Fruits harvested at optimum harvest maturity in the second season and stored at low temperature were evaluated after two weeks and four months storage. A starch pattern index and seed color index were developed and these taken into consideration together with days of maturity were found to define different stages of maturity more accurately. Orchard elevation showed significant influence on the number of days required for optimum harvest maturity, as fruits attained the same only after 125 days at low elevation and 140 days at high elevation. The high elevation fruits showed significantly better color and appearance, texture and juiciness but poorer aroma and taste compared to low elevation fruits. Harvesting fruits between 125–145 days at low elevation and 140–170 days at high elevation is recommended for better keeping quality during storage.
MASKING OF THE BITTER TASTE OF SALT SUBSTITUTES WITH LACTOSE IN FOOD EMULSIONS
Authors: LAHTINEN SEPPO 
Published: May 2007

ABSTRACTThe forced‐choice triangle test was used in the sensory evaluation of two emulsions containing salt mixtures similar to Morton Lite Salt or Mineral Salt against the same emulsions containing NaCl with an equal level of saltiness. 1%–2% wt/wt of lactose either in combination with sucrose or glucose and galactose produced a flavor which was not distinguished from that of 1.00% of NaCl. Sucrose alone was not able to mask the bitter taste of the mixtures in mayonnaise, nor were the other sugars in combination with 0.3% of lactose and 3.0% of vinegar in a simple emulsion. Doubling the vinegar concentration produced a complicated masking behavior with increasing concentration of lactose.
ACCEPTABILITY OF VARIOUS GROUND BEEF AND PORK PRODUCTS EXTENDED WITH MECHANICALLY SEPARATED BEEF
Authors: MILLER MARKUS F. , DAVIS GORDON W. , RAMSEY C.BOYD , IRIZARRY HUGO 
Published: May 2007

ABSTRACTSix blends of ground beef and six blends of ground pork containing 0, 15, 30, 45, 60 or 75% mechanically separated beef (MSB) were prepared. Also five batches of fermented sausage and spiced luncheon loaf containing 0, 5, 10, 15 and 20% MSB were formulated. Level of MSB was not related to juiciness rating or mealiness scores of cooked beef/MSB or pork/MSB patties. The level of MSB significantly affected overall eating satisfaction ratings for each blend of MSB patties. MSB at levels of 15% or more had a negative effect on flavor acceptability of cooked ground beef or pork. Fermented sausage products could be extended with only 5% MSB without creating defects in visual appearance or sensory properties. However, the inclusion of 20% MSB yielded a spiced luncheon loaf which was higher in eating quality than an all‐beef control. The beef/MSB patties, fermented sausage, and spiced luncheon loaves containing 15% MSB were acceptable for visual appearance. Based on this study, MSB produced from a press type machine, can be blended up to 15% with ground beef, ground pork and sausage products without significantly decreasing raw appearance, sensory properties or storage life. Since MSB is a red meat product available at a similar low cost as textured vegetable protein, the red meat industry would benefit from expanded use of this high protein extender.
INCREASES IN THE DIELECTRIC CONSTANTS OF SOYBEAN AND SUNFLOWER OILS AND PRODUCT QUALITY CHANGES OF POTATOES DURING INTERRUPTED DEEP FAT FRYING1
Authors: UNKLESBAY NAN F. , LEE HSING‐HSIANG , ELLERSIECK MARK R. , HUFF HAROLD 
Published: May 2007

ABSTRACTDuring a 32 h interrupted period of heat processing French fries, the rate of change in the dielectric constants of soybean and sunflower oils was determined. Selected quality parameters (moisture, yield, texture, food energy) were also measured during this period. Heat processing conditions simulated good operational practices for deep fat frying within a commercial setting. The dielectric constant of sunflower increased at a significantly greater rate than soybean oil, indicating increased rates of oil deterioration. Moisture content and yield of the French fries did not differ throughout the 32 h period. Mean texture values (force) were 661 and 643 g for soybean and sunflower oil, respectively. Significant linear interactions among oil and time were found for texture. The food energy content (Kcal/g; dry basis) of French fries heat processed in sunflower oil was significantly lower than those, in soybean oil.
SUITABILITY OF THE WARNER‐BRATZLER SHEAR FOR TEXTURAL MEASUREMENTS OF FISH PROTEIN GELS
Authors: VARELTZIS K. , BUCK E.M. 
Published: May 2007

ABSTRACTProtein gels were prepared without added NaCl, from the minced, washed, dewatered flesh of red hake and flounder. Similar gels were prepared from red hake with added NaCl. Gel strength was measured by means of the Warner‐Bratzler shear, Fold Test, and Instron UTM. Flounder gels had the highest moduli of deformability values while red hake (with NaCl) had the lowest. Instron percent recovery values were inversely related to these results. The red hake (with NaCl) gel was the most elastic (greatest percent recovery) and the flounder gel was the least elastic. The highest Warner‐Bratzler shear force values were recorded for flounder gels while the lowest were recorded for red hake (with NaCl) gels. Fold Test scores were 4.6 – 4.7) for both red hake gels, and low (2.7) for flounder gels. The Warner‐Bratzler shear was very highly correlated with Instron deformability measurements and highly correlated with percent recovery. It was not significantly correlated with Fold Test scores. Fold Test scores correlated very highly with both Instron values.
MICROBIAL PROFILE OF SPOILAGE FLORA FROM PORK SAUSAGE STORED UNDER THREE DIFFERENT COOLER CONDITIONS
Authors: SILAS J.C. , CARPENTER J.A. , HARRISON M.A. 
Published: May 2007

ABSTRACTA microbial examination was made of linked pork sausage stored until off‐color development in three cooler arrangements – retail display case, walk‐in cooler and walk‐in cooler with incandescent illumination (2,200 lumens). Ninety mesophilic and ninety psychrotrophic organisms were isolated from 9 sausage batches held under each cooler condition. Isolates were identified using standard tests for identification of bacteria. The predominate psychrotropic isolate from all three types of cooler conditions was Pseudomonas. The predominate mesophilic isolate from the cooler and the cooler with illumination was Lactobacillus while the predominate mesophilic isolates from the retail display case were Enterobactericeae. High product holding temperatures (12°C) allows the growth of low‐temperature mesophiles, such as some Enterobacteriaceae, as well as some mesophilic Pseudomonas, both of which contribute to the unacceptability of pork sausage.
AN EPR STUDY OF FREE RADICALS GENERATED BY GAMMA‐RADIATION OF DRIED SPICES AND SPRAY‐DRIED FRUIT POWDERS
Authors: YANG GEORGE C. , MOSSOBA MAGDI M. , MERIN UZI , ROSENTHAL IONEL 
Published: May 2007

ABSTRACTGamma‐radiation of powdered tumeric, black pepper, dry mustard, cinnamon and paprika, at dosage of 30 kGy, at 30°C, produced free radicals detectable by EPR. The intensities of the EPR signals were proportional to the total irradiation dose up to a saturation dose. The signal decayed most significantly in the first four‐postirradiation days, but could be detected even after 34 days. The paramagnetic signal was unaffected by the presence of oxygen, but decayed rapidly in water. Similar observations were made for spray‐dried fruit powder.
PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: ROLLE ROSA S. , CHISM GRADY W. 
Published: May 2007

ABSTRACTThe physiological consequences of minimal processing are dire. Mechanical injury sets off a complex series of events which result in loss of quality (i.e. color, texture and flavor). Control of this wounding response is a major obstacle that must be overcome. To prolong postharvest life, respiration must be reduced while producing enough energy to maintain the “energized state”. The central roles of membranes and calcium in maintaining quality are discussed.
PACKING TECHNOLOGY FOR FRESH AND MINIMALLY PROCESSED FRUITS AND VEGETABLES
Authors: BARMORE CHARLES R. 
Published: May 2007

ABSTRACTFlexible plastic packaging in the fresh produce industry has functioned in the past to facilitate product handling and provide brand identification. Greater emphasis on freshness and product quality has resulted in a re‐evaluation of plastic for fresh and minimally processed products. Polyvinylchloride, used primarily for overwrapping, and polyethylene, used for bags, have been the most popular films, but co‐extrusion technology has provided a means of controlling gas transmission rates. Individual film wrapping represents a rediscovery of an old technique that has applications in prevention of shrinkage and altering of ripening patterns. Modified atmosphere packaging and value added products represent other new technologies that use packaging to extend shelf‐life.
EFFECTS OF CARCASS CHILLING TEMPERATURE ON LOIN STEAKS FROM BULLS AND STEERS1
Authors: PATERSON B.C. , JONES K.W. , GEE D.H. , COSTELLO W.J. , ROMANS J.R. 
Published: May 2007

ABSTRACT South Devon bulls (n=10) and steers (n=10) were slaughtered at 16 months of age. The right sides were conventionally chilled (CC) at 2°C while the left sides were delayed chilled (DC) for 4 h at 12.8°C and subsequently moved to the 2°C cooler. Bulls exhibited heavier carcasses, larger longissimus (LD) area, less subcutaneous fat and lower USDA yield grades. Steers possessed higher marbling scores and more desirable lean texture. Bulls and DC sides exhibited higher LD temperatures 2 and 4 h postmortem. Bulls and CC sides tended to have higher 2 and 4 h pH values. Sex had no effect on Warner‐Bratzler (WB) values; however, DC steaks had lower WB values than steaks from CC sides. Steers possessed slightly longer LD sarcomeres but no difference was observed between chill treatments. Sensory panelists judged steers to be superior in tenderness, flavor, juiciness and connective tissue residue. Steaks from CC sides were rated more tender then steaks from DC sides, but no differences were detected for the other sensory traits.
EVALUATION OF THE PHYSICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM BEEF HEART AND TONGUE1
Authors: MILLER M.F. , KEETON J.T. , CROSS H.R. , LEU R. , GOMEZ F. , WILSON J.J. 
Published: May 2007

ABSTRACT Eighteen beef jerky formulations (nine treatments, 3 muscle types X 3 cooking times X 2 replications) were prepared from USDA Good top rounds, hearts, and tongues obtained from a commercial source. Muscles were sliced, cured 3 days and cooked at 64 Cfor 12, 14 and 16 h. All treatments were evaluated for visual, sensory, chemical and cost analysis. Jerky produced from beef heart reduced final cost by 43%; however, visual and flavor properties of beef heart jerky were less desirable than jerky prepared from top round. Tongue jerky products were high in fat, extremely expensive and would be undesirable for today's health‐oriented consumer. Top round beef jerky was the most desirable based upon sensory analysis, but heart jerky was highest in protein and lowest in fat. Further work may increase the possibility of reducing jerky costs by improving the color and flavor of beef heart jerky.
RESTRUCTURED PORK CHOPS WITH ADDED TURKEY THIGHS
Authors: MARRIOTT N.G. , PHELPS S.K. , GRAHAM P.P. 
Published: May 2007

ABSTRACTRaw materials from the shoulders of U.S. No. 1 pork carcasses boned at 24 h postmortem and frozen boneless turkey thighs stored for approximately 120h were flaked and incorporated in four formulations for restructured chops each containing 1.0% NaCl and 0.25% sodium tripolyphospahte (STP). Formulations included pork (P), pork plus 0.5% sugar (PS), 50% pork and 50% turkey (PT) and 50% pork and 50% turkey plus 0.5% sugar (PTS). At 0, 21 and 84 days, subjective evaluations were conducted for discoloration, cohesiveness, muscle cut resemblance and overall appearance. Objective measurements included Hunter Color and TBA values. Turkey and sugar had a minimal effect on appearance traits, texture and juiciness and no significant effect on tenderness and flavor regardless of storage time. Results suggested that turkey dark muscle can replace pork with minimal effects on appearance, taste and oxidative rancidity.
CHANGES OF POLYAMINE CONTENT IN CHINESE CABBAGE DURING STORAGE IN AIR OR LOW OXYGEN ATMOSPHERE
Authors: WANG CHIEN YI 
Published: May 2007

ABSTRACTEndogenous levels of polyamines, including putrescine, spermidine, and spermine, were determined in the outer laminae, outer midribs, inner laminae, and inner midribs of Chinese cabbage (Brassica campestris L. Pekinensis group) during storage at 0°C in air or in 1% O2 atmosphere. In the outer laminae where tissues were more mature, polyamines declined linearly with storage at 0°C. The content declined more slowly in low oxygen‐stored samples than in air‐stored samples. In the inner laminae where tissues were still meristematic, polyamines in both air‐ and low oxygen‐stored samples showed a quadratic response and increased during the first 6 weeks of storage. Thereafter, the level of polyamines decreased under both treatments, but a higher level was maintained in the low oxygen‐stored samples.
THE DETECTION OF SOYBEAN FLOUR IN COCOA POWDER
Authors: ALTUG TOMRIS , GONUL MERAL 
Published: May 2007

ABSTRACTProtein analysis is evaluated for determining the presence and content of soybean flour which is used as an adulterant in cocoa powder. The coefficients of the determination were significantfor estimating the level of adulteration. A protein scale is developed for quantitative measurement of soybean flour in cocoa powder.
SELECT NUTRIENT COMPARISON OF IMITATION SHELLFISH WITH REAL SHELLFISH
Authors: HARRIS C.H. , JOHNSON J.M. 
Published: May 2007

ABSTRACTSelect nutrients of three real shellfish, three imitation surimi based shellfish, and two imitation soy based shellfish were measured by gas chromatography, high pressure liquid chromatography and AOAC methods. The lipid was extracted, methylated and analyzed on a wide bore capillary column with temperature programming to separate the fatty acid methyl esters. Carbohydrates were analyzed isocratically by high performance liquid chromatography on a polar column. Sodium and potassium were analyzed by atomic absorption spectrophotometry. AOAC methods were used to determine percent moisture, protein, and fat. Analysis of variance for the select nutrients showed significant differences among the imitation and real shellfish products (P 0.05) for sodium, potassium, carbohydrate, moisture, fat and protein content. Significant differences were also present in the fatty acid methyl ester analysis. The data suggested that the imitation shellfish products differed significantly in nutrient content from the corresponding real shellfish.
PROPERTIES OF SALTED YOLK SOLIDS AND THEIR FUNCTIONALITY IN MAYONNAISE 1
Authors: HARRISON L.J. , CUNNINGHAM F.E. 
Published: May 2007

ABSTRACTThe apparent viscosity, emulsification capacity, and functionality in mayonnaise of plain, free‐flow, and low viscosity yolk solids were studied. Liquid yolk was used for comparison.All three types of yolk solids had considerably higher apparent viscosities than liquid yolk and there was a siginficant (P > 0.05) difference in apparent viscosity between each yolk solids sample. Free‐flow yolk solids had the highest apparent viscosity, followed by plain yolk solids and low viscosity yolk solids.There was no significant (P > 0.05) difference in emulsification capacity between plain and free‐flow yolk solids. Low viscosity yolk solids had a significantly (P > 0.05) lower emulsification capacity.There was a significant (P > 0.05) difference in apparent viscosity mayonnaise made from each yolk solids sample. Mayonnaise made from liquid yolk had the highest apparent viscosity. Of the mayonnaise samples made from yolk solids, that made from low viscosity yolk solids had an apparent viscosity of 38,250 c.p.s., followed by plain yolk solids mayonnaise at 29,500 c.p.s. and free flow yolk solids mayonnaise at 23,000 c.p.s. Although mayonnaise made from liquid yolk had a slightly higher spread, there was no significant (P > 0.05) difference in spread among the mayonnaise samples made from the three types of yolk solids.Mayonnaise made from free flow yolk solids had the highest stability at 12 days. Mayonnaise samples made from plain and from low viscosity yolk solids had stabilities of 10 days.
EFFECT OF INOCULATION ON THE QUALITY OF DRY‐CURED HAMS
Authors: MARRIOTT N.G. , PHELPS S.K. , GRAHAM P.P. , SHAFFER C.K. 
Published: May 2007

ABSTRACTTwenty paired pork legs were vacuum tumbled with cure adjuncts at 18 revolutions per minute (RPM) and 94.5 k Pa vacuum for 30 min. Following 40 days of curing, those legs from the right side were inoculated (I) with a mixed culture of microorganisms obtained from commercially cured ham and those from the left were not inoculated (C). All samples were evaluated at 56 days and 73 days for sensory traits. Water, NaCl, NO3 and NO2 determinations were also made. Inoculation increased (P <0.05) cured color development of uncooked samples cured for 56 days. Cure time and inoculation had no effect (P > 0.05) on juiciness or flavor. Aging increased tenderness (P <0.05), as evidenced in the samples at 73 days, and reduced the moisture content. Microbial inoculation did not accelerate the cure penetration rate and had no consistent effect on the amount of NO3 and NO2.
EFFECT OF COOLING DELAY AT HARVEST ON BROCCOLI QUALITY DURING POSTHARVEST STORAGE
Authors: BRENNAN P. S. , SHEWFELT R. L. 
Published: May 2007

ABSTRACTBroccoli (cv ‘Green Duke’) was grown, harvested and cooled prior to simulated handling and storage. Delays of cooling were 0.5 and 3.0 h in one experiment and 0.5, 1 and 2 h in a subsequent experiment. Significant losses in market life of fresh broccoli were noted within the 3 h cooling delay period. Floret opening was the limiting visual quality characteristic in most treatments. Turgor was more limiting than color in all observed treatments. Using a systems approach a vertically‐integrated broccoli handler could project the effects of cooling delays on shelf‐life expectations within the prescribed handling system.
‘RED DELICIOUS’ APPLE RESPONSE TO LOW DOSE RADIATION
Authors: OLSEN K. L. , HUNGATE F. P. , DRAKE S. R. , EAKIN D. E. 
Published: May 2007

ABSTRACT‘Red Delicious’ apples were tested for response to irradiation, at levels (0 to 1.0 KGy) sufficient for quarantine treatment, delivered up to 10 months post‐harvest. Treatment regimes simulated marketing sequences including a 60 day holding period following removal from controlled atmosphere storage. Irradiated apples were softer and had less acid, but there was a retardation of the hydrolysis of starch. Irradiation effects were not accentuated with longer storage or during ripening. After 11 months of storage all the apples in this study were 6.7 (N) firmer than the Washington State export standard. The quality of all treated fruit were acceptable for marketing.
MECHANICAL PROPERTIES OF FISH AND BEEF GELS PREPARED WITH AND WITHOUT WASHING AND SODIUM CHLORIDE
Authors: HENNIGAR C. J. , BUCK E. M. , HULTIN H. O. , PELEG M. , VARELTZIS K. 
Published: May 2007

ABSTRACTExcellent gels, as measured by fold test, were prepared from three species of fish without first washing the minced tissue. Dependent on species (red hake, cod, or winter flounder), excellent to adequate gels, as determined by the fold test, could be prepared from fish muscle without NaCl provided that the minced tissue was washed prior to gel formation. Postrigor beef formed inadequate gels while excellent to good gels could be produced from prerigor beef although salt was a requirement. The concentration of contractile proteins in fish gels was estimated and they did not appear to be a major factor determining gel quality. Soluble muscle protein did not appear to interfere with gel formation either. Percent expressible moisture, percent recovery, and modulus of deformability did not relate well to fold test scores.
SHELF‐LIFE EXTENSION OF RAW BROWN SHRIMP (PENAEUS AZTECUS) WITH POTASSIUM SORBATE IN ICES AND DIPS
Authors: HARRISON MARK A. , HEINSZ LOUIS J. 
Published: May 2007

ABSTRACTThe shelf‐life of shrimp, as indexed by psychrotrophic bacterial counts, was extended approximately 1.0, 1.9, and 3.1 days using levels of 0.05%, 0.1%, and 0.2% potassium sorbate‐containing ice, respectively. Shelf‐life was extended an additional 0.5 to 2.5 days when a 3% potassium sorbate dip was administered prior to storage on modified ice. In all cases, potassium sorbate extended the lag phases of the spoilage bacteria.
THE EFFECT OF VARIOUS LEVELS OF ADDED SODIUM CHLORIDE AND POTASSIUM CHLORIDE ON THE CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PRECOOKED, RECOMBINED BEEF CHUCK ROASTS1
Authors: JOHNSON L. P. , MILLER M. F. , REAGAN J. O. 
Published: May 2007

ABSTRACTCommercial beef chuck tenders were processed into recombined roasts utilizing salt or Morton's® Lite Salt (43% NaCl, 57% KCl) according to treatment (100% salt, 70% salt—30% lite salt, 30% salt—70% lite salt or 100% lite salt). Roasts were cooked to an internal temperature of 68°C. Percentages of water and protein were relatively constant across treatments and as fat percentages increased (P < 0.05) so did caloric content. As the level of lite salt increased, the percentage extractable potassium also increased. Cooking loss was not affected by treatment. Treatment 1 (100% salt) was harder and less tender (P < 0.05) than the other treatments; while juiciness, flavor and overall palatability were not affected by treatment. Results of this study suggest the feasibility of substituting lite salt for salt in these types of value added, precooked products.