bluuebunny/crossref_metadata_2025_split huggingface dataset:
The detection of polyphosphate in broiler chicken breast muscle
Authors: Grey Thomas C. , Robinson David , Jones John M. 
Published: November 2006

AbstractThe relationship between the concentration of sodium and phosphorus (as P2O5) in commercially processed broiler chicken breast muscle as a result of injection of various levels of sodium polyphosphate and sodium chloride has been studied and a routine analytical method which can confirm the presence or absence of the addition of these chemicals has been developed. The method is applicable to frozen, thawed or cooked broilers and is independent of moisture and protein content. Since polyphosphates may contain potassium as well as sodium salts, the relationship between these two elements in untreated commercially processed broiler breast muscle has also been measured and compared with treated birds. The analytical procedure has been applied to a survey of deep frozen broilers purchased from three local supermarkets.
Microbiology of New Zealand feral venison
Authors: Sumner John L. , Perry Ian R. , Reay Christine A. 
Published: November 2006

AbstractThe hygienic status of feral (wild) venison has been surveyed in New Zealand game packing houses licensed for export. Total, coliform, Escherichia coli and staphylococcal counts, which ranged over 104‐108/g, 101‐106/g, 101‐106/g and 102‐108/g respectively, were higher than those normally associated with beef and sheep meats. Higher total counts were found on samples incubated at 25°C compared with 5°C, and on trimmed meat samples compared with primal cuts. Salmonellae were not detected in any of the 67 samples examined.
Intramuscular composition and texture of beef muscles
Authors: Dransfield Eric 
Published: November 2006

AbstractTotal collagen, heat soluble collagen, fat, moisture, sarcomere length and pH were determined on 18 muscles from two commercial beef animals. Each muscle was given a mild, moderate or severe cooking and the toughness determined using a mechanical compressive test. From the force‐deformation curve, measured throughout the test, three toughness values: the yield force, the final compressive force and the work done, were taken. In general, collagen content was associated with the compressive force and the other components with the yield force, although no precise distinction could be made. Collagen content, in particular the amount of total collagen, was the best predictor of toughness, but as the cooking became more severe, collagen accounted for progressively less of the variability in toughness. The other components contributed substantially to the variability in toughness only when meat was moderately cooked.
Ammonia‐treated vermiculite—a possible controlled‐release n‐fertiliser
Authors: Russell James D. , Fraser Anthony R. 
Published: November 2006

AbstractThe preparation of ammonium‐treated vermiculite containing almost 1.3 % ammonium‐N is described. The product is relatively stable on storage in air for 3 years, but during leaching with water for 20 weeks, 2.8–4.0 mm flakes released 30% of their N and 0.25–0.5 mm flakes 90%. Its potential as a controlled‐release nitrogen fertiliser is briefly discussed.
Characterisation of green aroma of raw mango (Mangifera indica L.)
Authors: Gholap Achyut S. , Bandyopadhyay Chiranjib 
Published: November 2006

AbstractThe latex of two varieties of mango, Alphonso and Batali, was collected during the de‐stalking of freshly picked matured unripe (raw) fruit. The essential oil of each of the mango latices was isolated by high vacuum distillation at ambient temperature. The major component of each essential oil possessing the characteristic aroma of green mango, was isolated by preparative gas‐liquid chromatography and was characterised as cis‐ocimene and β‐myrcene, respectively.
Studies on phospholipids in non‐glutinous and glutinous rice bran
Authors: Miyazawa Teruo , Yoshino Yasushi , Fujino Yasuhiko 
Published: November 2006

AbstractThe chemical nature of phospholipids of rice bran prepared from two strains, one being Shin‐ei, the non‐glutinous rice strain, and the other Kamui, the glutinous rice strain, was studied. The main phospholipids were phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI) in both strains. The minor phospholipids, lysophosphatidylcholine and lysophosphatidylethanolamine were present much more in Shin‐ei than in Kamui. The major component fatty acids were palmitic, oleic and linoleic acids, and unsaturated fatty acids were mostly located in the 2‐C position of the phospholipid molecules in the two strains. The composition and positional distribution of fatty acids of PC were somewhat different between Shin‐ei and Kamui, but those of PE and PI were quite similar in the two strains. The representative molecular species of PC were 1‐palmitoyl‐2‐linoleoyl and 1‐oleoyl‐2‐oleoyl in decreasing order for Shin‐ei, and 1‐oleoyl‐2‐oleoyl and 1‐palmitoyl‐2‐oleoyl for Kamui. In both Shin‐ei and Kamui, the major molecular species of PE and PI were 1‐palmitoyl‐2‐linoleoyl and 1‐palmitoyl‐2‐oleoyl, and the compositions of the molecular species were similar to each other.
Haemoglobin concentrations in beef
Authors: Warriss Paul D. , Rhodes Douglas N. 
Published: November 2006

AbstractHaemoglobin was used as an index of residual blood in beef muscles from various sources. Factors determining the amount of residual blood appear to operate in a similar way throughout the carcass musculature. Only one in 60 samples of M. longissimus thoracis et lumborum showed any evidence of poor bleeding and the increased blood content was very small. M. psoas major from cows and bulls contained significantly higher amounts of haemoglobin than those from steers, and in the case of cows this appeared to be due to their greater age, more blood being retained in the muscles of older animals. It is estimated that between 1.1 and 4.3% of the total blood volume of the live animal is retained in the musculature of a normal steer carcass and that the average residual blood content of normal butcher 's meat is about 0.3%.
The effect of cooking temperature and applied pressure on the release of liquor from fish
Authors: Ward Alan , Wignall John , Windsor Malcolm L. 
Published: November 2006

AbstractThe effect of cooking temperature and applied pressure was investigated to determine the condition for optimum release of liquor from fish normally used in the manufacture of fish meal in the UK. Fish was cooked at 60, 80 and 100°C and the release of liquor during cooking was measured. The cooked material was subjected to pressures of 1–2, 50 and 100 kg/cm2 and the amount of liquor released during each stage of pressing was also measured. Analyses for moisture, oil and solids content of the liquors and resulting press cake are recorded and also the reduction in volume occurring after pressing. The results show that an increase in the cooking temperature increases the release of liquor and the magnitude of the increase is dependent on the species and its quality. Also up to 80% of the total liquor was released by applying a pressure of 1–2 kg/cm2.
The eating quality of liver from pigs fed liquid sugar solution prior to slaughter
Authors: Macdougall Douglas B. , Rhodes Douglas N. 
Published: November 2006

AbstractLivers from pigs fed 4 lb sugar on the day before slaughter contained more than twenty‐five times as much glycogen, 1.8 times as much water and were 1 kg heavier than those from control pigs receiving no carbohydrate (averages of six animals). The pigment concentration was lower resulting in an observable paler raw colour. Livers from sugar fed pigs were more tender and juicy but had a weaker flavour.
The protein quality of some Indian dishes prepared from wheat
Authors: Eggum Bjørn O. , Duggal Surinder K. 
Published: November 2006

AbstractThe protein quality of Indian dishes prepared from whole wheat and refined wheat flour were measured in N‐balance experiments with growing rats. All samples were also analysed for amino acids. The levels of lysine, methionine, cystine and tryptophan were slightly reduced by processing. As a result, with the exception of a dish prepared by deep fat frying, the net protein utilisation of the dishes were approximately 5% lower than those of the corresponding unprocessed samples. True digestibility, however, was in general only slightly influenced by the processing.
A language and procedure for the sensory assessment of cox's orange pippin apples
Authors: Williams Anthony A. , Carter Caroline S. 
Published: November 2006

AbstractTo relate consumer preference information with physico‐chemical data, necessary to understand the causes of flavour quality in foods and beverages requires detailed objective sensory descriptions to act as the link between the two. This paper describes the development of a language and assessment procedure for evaluating the sensory attributes of the apple cultivar, Cox 's Orange Pippin. It covers aspects of appearance, external and internal aroma, feel of the apple in the hand, taste, texture and aftertaste, terminology where possible being defined in terms of standards or by analogy with other foods. The problems associated with the sensory assessment of apples are also discussed.
Air thawing of beef quarters
Authors: James Stephen J. , Creed Philip G. , Roberts Terence A. 
Published: November 2006

AbstractAn experimental study of thawing beef hind and forequarters of different weights in air has been made with respect to thawing time, weight loss, appearance and changes in bacterial numbers. From the experimental results a mathematical model and a computer programme have been developed to predict thawing times of quarters under other thawing conditions. Percentage weight losses varied from 1.2 when thawing at 5°C to 2.4 at 30°C. The appearance of quarters thawed at 5 and 10°C was satisfactory for normal use while a darkening of the lean and a drying out of thin sections made those thawed at 20 and 30°C only suitable for processing. The mean bacterial counts (expressed in logio/cm2) were always below 4.75 on quarters thawed at 5°C but they increased as the temperature of the thawing media was raised, means in excess of 7.0 being recorded on hindquarters thawed at 30°C.
Boar bacon: A consumer survey
Authors: Lesser David , Baron Peter J. , Robb J. Desmond 
Published: November 2006

AbstractBoar bacon and castrate bacon were submitted to a consumer test in 525 households. Visual acceptability and cooking judgements were provided by 525 respondents and eating judgements by 1066. Each characteristic was rated on a seven‐point scale. On most characteristics fewer than 1% of either cooks or eaters marked the boar very unfavourably. Only on strength of aroma during cooking did a sizeable proportion of respondents (13%) give boars an extreme score, and in most cases this was associated with a favourable score for appetisingness of aroma. Only three of these individuals, or 0.6% of the sample, considered it much or very much less appetising than usual and none of them considered it to have a much or very much less pleasant flavour.
The influence of fertiliser N plus K on N, S and other mineral elements in perennial ryegrass at a range of sites
Authors: Whitehead David C. , Jones Lloyd H. P. , Barnes Ralph J. 
Published: November 2006

AbstractIn an agronomic experiment, perennial ryegrass was grown with four rates of fertiliser N + K at 21 sites in England and Wales. Herbage from two successive harvests at 14 of the sites has been examined for contents of N and S and of other mineral elements in relation to the nutrition of both the crop and ruminant animals. The highest rate of fertiliser application (125 kg N+77.5 kg K/ha harvest) resulted in contents of total N greater than 4% at five sites at the second harvest, but nitrate‐N reached levels that might be toxic to livestock (>0.35%) at only two sites. There was no evidence that supplies of S from soil and the atmosphere were inadequate for crop growth, or that the contents in the herbage were insufficient for ruminant animals, even though no S was supplied as fertiliser. On the contrary, in many samples, the content of S was so high as to constitute a potential hazard for ruminant animals through impairment of Cu availability. Values for the ratio total N: total S, which ranged from 3.2 to 15.6:1, generally increased with increasing rates of fertiliser. The concentrations of sulphate‐S in the herbage were generally high and represented between 19 and 78% of the total S. The content of Mg was only slightly affected by fertiliser N + K, but the ratio K: (Ca + Mg) increased markedly with increasing rates of fertiliser. At several sites the ratio exceeded 2.2:1, the value above which there is an increasing risk of hypomagnesaemia in ruminant animals. The sum of the concentrations of the cations Ca + Mg + K + Na in the herbage increased as the concentration of N increased, and there was a similar though less marked relationship between organic anions and total N in the herbage.
Bound quinic acid as a measure of coupling of leaf and sunflower‐seed proteins with chlorogenic acid congeners: Loss of availability of lysine
Authors: Davies Anthony M. C. , Newby Vilas K. , Synge Richard L. M. 
Published: November 2006

AbstractChanges were studied in the bulk protein of tobacco leaves, lucerne shoots and sunflower‐seed kernels subjected to aerobic autolysis at room temperature. Bulk‐protein fractions from cigar and from commercial sunflower‐seed meal were also examined. Quinic acid, released by cold alkaline hydrolysis, was used as a measure of binding of chlorogenic acid residues to the proteins. On aerobic autolysis, the proteins of the leafy materials underwent some proteolysis; chlorogenic acid residues became bound to the protein, with concomitant diminution of free chlorogenic acid. The proteins showed browning, increased ultraviolet absorption and diminished content and “chemical availability” of lysine. However, during aerobic autolysis, the bulk protein of sunflower‐seed kernels did not couple appreciably with the chlorogenic acid congeners present; the above accompanying phenomena were also largely absent. It is concluded that, when protein‐rich plant materials are to be fed to monogastric animals, and particularly when their lysine content is critical, more attention should be paid to effects of the polyphenols and polyphenol oxidases present in the original plant.
Effects of macronutrients on mineral distribution in cashew (Anacardium occidentale L)
Authors: Falade Joshua A. 
Published: November 2006

AbstractThe effects of macronutrients on nutrient absorption and distribution in cashew have been investigated in sand culture. The absorption and distribution of nutrients were appreciably affected by macronutrients. The type of the relationship between any two of the nutrients in most cases depended on the plant part considered and the ratio of the concentrations of such nutrients in the nutrient solution. Contrary to the generally accepted views of cation antagonisms, it was found that the relationships among cations were synergistic under certain conditions. In general, it seems that low to moderate doses of any of the macronutrients may be beneficial to cashew in masking the deficiency of one or more of the other nutrients.
A phosphatase as a potential indicator of the phosphorus status of the glasshouse cucumber (Cucumis sativus)
Authors: Besford Robert T. 
Published: November 2006

AbstractPhosphoenolpyruvate, which is the substrate for the enzyme for the enzyme pyruvate kinase, is also hydrolysed by a phosphatase when the former enzyme is assayed in unpurified extracts from plant tissues. The activity of this phosphatase has been examined in extracts of cucumber leaves from plants receiving a wide range of N, P, K and Mg treatments. When assayed in the presence of added MgSO4, the phosphatase activity was highly correlated with the P content in the leaves and was not affected by the variation in the N, K or Mg content in the leaves. While the pyruvate kinase activity in extracts of cucumber leaves can be used to indicate the K or Mg status of the plants, the associated phosphatase activity gives an indication of the P status. These enzyme assays which can be completed within 2 h, could offer a rapid means of assessment of the K, Mg and P status of cucumber plants.
The occurrence of C13 to C31 branched‐chain fatty acids in the faeces of sheep fed rye grass, and of C12 to C34 normal acids in both the faeces and the rye grass
Authors: Body Denis R. , Hansen Roy P. 
Published: November 2006

AbstractRye grass was fed to sheep and the fatty acid composition of the rye grass lipids and of the faecal lipids was determined. The outstanding features were (a) the occurrence of 10.7 % of branched‐chain iso and anteiso acids ranging from C13 to C31 (inclusive) in the fatty acids of the faeces but of only 0.1% of these constituents (17:0 anteiso) in the acids of the rye grass; (b) the presence in the faecal fatty acids of 23.9% of components above C18, of which 22.2% were n‐saturated and 0.5% were branched, but of only 7.2% of these higher molecular weight acids in the rye grass. n‐Fatty acids from C12 to C34 (predominantly C14‐C18) occurred in both the diet and the faeces. Whereas the rye grass fatty acids were mainly unsaturated (74.6%) and included 56.5% of linolenic acid, the faecal acids contained a preponderance of saturated components (80.2%) and only 1.2% of linolenic acid. The fatty acids above C18 from the dietary and faecal lipids were identified as follows: (a) C19 to C34 n‐saturated acids (predominantly even‐numbered) in both the rye grass and the faeces; (b) C19 to C27 n‐unsaturated acids in the rye grass; (c) C19 to C34 (except C33) n‐unsaturated acids in the faeces; (d) C19 to C31 iso and anteiso constituents in the faecal fatty acids, but absent from the rye grass acids. The presence of both iso and anteiso odd‐numbered acids (C13 to C31) and of iso even‐numbered acids (C14 to C30) in the faeces, suggested that these branched constituents were of microbial origin in the digestive tract of the sheep.
Evaluation of relative nutritive value in cultivars of triticale with shrivelled grain characteristics, using Aspergillus flavus
Authors: Mohyuddin Mirza , Sharma Trilok R. , Niemann Ernst G. 
Published: November 2006

AbstractAspergillus flavus Link ex Fr., was used to evaluate the Relative Nutritive Value (RNV) in a set of triticale cultivars having shrivelled grain characteristics. The protein content in these samples ranged from 11.8 to 24.0%. The milled material was tested at 3 mg nitrogen level. Biomass of the fungus was measured as the total dry weight of the mycelium produced after 72 h of shaking and taken as the index of Relative Nutritive Value. The fungal biomass was negatively correlated with protein content and dye binding capacity while a positive correlation existed with protein index. With the use of glucose as an extra energy source, the basic pattern of response remained the same but the magnitude of correlation decreased.
Favism‐inducing toxins in broad beans (Vicia faba). Determination of vicine content and investigation of other non‐protein nitrogenous compounds in different broad bean cultivars
Authors: Jamalian Jalal 
Published: November 2006

AbstractVicine contents of seed coats and cotyledons of 58 cultivars of broad beans are reported. Seed coats contained up to 0.07% and cotyledons between 0.23 and 0.61 % a vicine. Non‐protein nitrogenous compounds in broad beans were analysed by thin‐layer chromatography. Five compounds other than vicine were isolated from broad bean extracts. These are, in order of increasing RF value, FLG, B1, D1, B2 and D2. The possibility of existence of these compounds in different cultivars was investigated. Their ultra‐violet absorption spectra in three different pH conditions are reported.
Processing yeast to reduce its nucleic acid content. Induction of intracellular RNase action by a simple heat‐shock procedure, and an efficient chemical method based on extraction of RNA by salt solutions at low pH
Authors: Trevelyan William E. 
Published: November 2006

AbstractAutolytic breakdown of the RNA of Saccharomyces cerevisiae can be induced by subjecting a suspension of yeast in NaCl solution at pH 6 to heat shock, produced by bringing the suspension to 50°C and then adding enough water at 100°C to increase the temperature momentarily to 68°C, followed after 1 min by the addition of cold water to reduce it to 50°C. During continued incubation of the suspension (60 g yeast solids and 0.5 mol NaCl/litre) at 50°C, the rate of degradation of yeast RNA is as rapid as when autolysis is triggered by treatment of the yeast with organic solvents, or by drying and rehydration. The procedure is compared with an efficient chemical method for reduction of RNA content, by which SCP can be produced with a protein/nucleic acid ratio of over 100. This is based on heating a suspension of yeast in 0.5 M‐NaCl at pH 1.4 to 70°C for a period of 2 h. This technique can be applied to yeast from which low‐molecular weight constituents have first been removed by extraction with water at 70‐100°C, with a considerable reduction in nuisance due to odours.
Comparative studies on physicochemical and baking properties of newly harvested and stored indian varieties of wheat
Authors: Sudha Rao V. , Vakil Urmila K. , Sreenivasan Arunachal 
Published: November 2006

AbstractComparative studies on the progressive changes in distribution pattern of proteins, and in rheological and baking properties, were carried out with seven newly harvested and stored wheat varieties. Freshly harvested wheat contained a larger amount of low molecular weight gliadins, which were aggregated during storage in air. This resulted in improvement of the rheological and baking properties of stored grains. Thus, gluten content in wheat or, more precisely, the interchange reactions between thiol and disulphide during storage, governed the dough rheology. The same effects could be achieved by addition of an oxidising agent such as KBrO3. Radiation treatment (up to 200 krad) also improved the baking quality of newly harvested wheat by modifying some of its rheological properties. A significant correlation between SS/SH ratio and loaf volume was observed. Lower loaf volume in newly harvested wheat was associated with its low SS/SH ratio, high maximum gelatinisation viscosity and low gas retention capacity.
Cooking beef joints from the frozen or thawed state
Authors: James Stephen J. , Rhodes Douglas N. 
Published: November 2006

AbstractA comparative experimental study of cooking 2.25 kg beef joints from the frozen state with and without preliminary thawing has been made with respect to cooking times and losses, energy requirements and sensory differences. The cooking times and energy requirements of the joints cooked directly from − 20°C were greater than those first thawed to 20°C by a factor of up to 2.3. No significant difference in cooking losses or juiciness was detected between the treatments; however, a statistically significant difference was found in the texture of samples cooked directly from frozen (mean −0.8) and those previously thawed (mean +0.2). Samples cooked inside a roasting bag (moist heat) were also found to be significantly tougher than those cooked in an open tray (dry heat) the means being −0.7 and +0.1 respectively, the texture being assessed on an eight point scale (+7 extremely tender to −7 extremely tough) in each case.
Synergistic effect of different pulses on the protein quality of rice
Authors: Chavan J. K. , Duggal S. K. 
Published: November 2006

AbstractThe protein quality of common Indian pulses, namely soybean (Glycine max), red gram (Cajanus cajan), green gram (Phaseolus aureus) and black gram (Phaseolus mungo Roxb) has been evaluated with respect to their limiting amino acids (methionine and tryptophan) and the protein fractions. Feeding experiments conducted on wistar albino rats showed a significant improvement in the biological value (BV) on rice‐pulse mixed diets as compared to rice alone. However, significant reduction in the true digestibility (TD) of rice‐pulse diets was observed when rice was mixed with black gram and red gram.