bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Gamma Radiation on Campylobacter jejuni
Authors: LAMBERT J. D. , MAXCY R. B. 
Published: August 2006

ABSTRACTRadiation resistance of Campylobacter jejuni in broth, ground beef, and ground turkey meat was determined using dose levels from 0 ‐ 200 Krad at −30 ± 10°C, at 0 ‐ 5°C, and at 30 ± 10°C. Irradiation at −30°C increased radiation resistance of cultures in ground meats; broth cultures were not greatly influenced by temperature. The effect of culture age on radiation resistance was also evaluated using cells in various physiological phases. Age did not have a pronounced effect on radiation resistance. The largest D10 value for C. jejuni was 32 Krad, which was less than D10 values commonly reported for salmonellae.
Optical Characteristics of Natural Iridescence in Meat
Authors: SWATLAND H. J. 
Published: August 2006

ABSTRACTOptical characteristics of microstructural iridescence in cooked cured beef were studied by transmission and reflectance light microscopy and by fiber optic spectrophotometry. Green iridescence was the most common color in individual muscle fibers. It had a peak spectral emission at 560 nm that was absent from the spectrum of bright green degraded heme pigment. Orange‐red iridescence was the next most common color, with a major peak at 650 nm and a secondary peak at 460 nm. When examined microscopically, greenness due to microstructural iridescence disappeared from individual muscle fibers when 1 mm transverse sections of meat were illuminated with transmitted light. In the same sections, iridescent greenness produced by oblique illumination at 45° above the sample surface disappeared at some point when the sample was rotated about its axis.
Effect of Tumbling and Tumbling Time on Quality and Microflora of Dry‐Cured Hams
Authors: LEAK F. W. , KEMP J. D. , LANGLOIS B. E. , FOX J. D. 
Published: August 2006

ABSTRACTThirty‐two intact hams were utilized to study the effects of tumbling and tumbling time (1 hr continuous, 3 hr intermittent, 6 hr intermittent) on the quality and microflora of intact dry‐cured hams. Tumbled hams had higher salt concentrations, lower moisture percentages, and showed more muscle separation and excessive surface drying. Sensory panel scores were similar for all treatments except that 3 hr intermittently tumbled hams had higher salt and lower overall satisfaction scores. Tumbling significantly accelerated salt and nitrite penetration during the Fust 2 wk of curing but had little subsequent effect. Tumbled hams generally had lower microbial counts; however, after aging all hams were of acceptable microbial quality.
Myosin Cross‐Linking in Freeze‐Dried Meat
Authors: KIM H.‐J. , LOVERIDGE V. A. , TAUB I. A. 
Published: August 2006

ABSTRACTMyosin cross‐linking in freeze‐dried meat has been investigated. Extraction of proteins and electrophoretic separation of the extracted proteins were used to monitor the cross‐linking in freeze‐dried meat. The extractability of proteins decreases upon heating and the loss of solubility of myosin is evident. Treating the freeze‐ dried meat with N‐α‐acetyl‐L‐lysine or L‐lysine·HCl prevents this loss. The decrease in extractability of myosin is accompanied by the development of brown color. The cross‐linking is attributed to a Maillard‐type reaction and is suggested to be responsible for textural changes in freeze‐dried meat. Treating the meat with hydrolyzed vegetable protein is proposed as a practical method of preventing such cross‐linking in freeze‐dried meat.
Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts
Authors: PRUSA KENNETH J. , BOWERS JANE A. 
Published: August 2006

ABSTRACTTurkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS‐gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS‐gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.
Computer Simulation of Storage Stability in Intermediate Moisture Apples
Authors: SINGH R. K. , LUND D. B. , BUELOW F. H. 
Published: August 2006

ABSTRACTA computer simulation model was developed to predict storage stability of packaged intermediate moisture apples (IMA) stored under fluctuating temperature. The simulation model included: one dimensional heat and mass transfer equations with appropriate boundary conditions, models for chemical reactions, and growth/no growth regions for E. amstelodami and S. rouxii. Experimental and computer predicted results showed good agreement with each other. An external temperature fluctuation did not cause local moisture differences within the package. This was due to a large difference in the order of magnitude between thermal and moisture diffusivities of the material considered in this study.
Preparation of Rapeseed Protein Concentrates and Isolates Using Ultrafiltration
Authors: DIOSDAY L. L. , TZENG Y‐M. , RUBIN L. J. 
Published: August 2006

ABSTRACTA novel process based on water leaching and ultrafiltration was developed for the production of rapeseed‐protein products low in glucosinolates. The meal was contacted with water in two leaching stages, and the dissolved proteins were recovered in a two‐stage ultrafiltration process. The first water extract was ultrafiltered and the retentate was diluted with the second extract, and then ultrafiltered again. Four ultratiltration membranes, with molecular weight cut‐offs between 5000 and 100,000 daltons were tested. The process produced a meal, representing 75% of the feed weight, containing 0.2 mg/g of glucosinolates. A protein isolate, which contained 0.42 mg/g glucosinolates and 80.4% protein, represented a further 10% of the feed.
Effect of Acylation Upon Extractability of Nitrogen, Phytic Acid and Minerals in Rapeseed Flour Protein Concentrates
Authors: THOMPSON LILIAN U. , CHO YOUNG SOOK 
Published: August 2006

ABSTRACTRapeseed flour (RF) and protein concentrates (RPC) were acylated with various levels of succinic or acetic anhydride. Compared with the unmodified control, 63% succinylation or 87% acetylation resulted in up to 45% increase in nitrogen and 95% decrease in phytic acid extractabilities in the first RF extract. At 21% succinylation or 55% acetylation, the extractability of phytic acid was more than double that of the unmodified control whereas the extractability of nitrogen was increased by 22%. A second extraction of the residual acylated RF with deionized water increased the extractability of phytic acid. For both first and second extracts, the extractability pattern of the major minerals followed that of phytic acid. Acylation of heat treated protein concentrate was not effective in increasing the nitrogen and decreasing the phytic acid extractabilities.
Cyanide Content of Sorghum Sprouts
Authors: PANASIUK OKSANA , BILLS DONALD D. 
Published: August 2006

ABSTRACTThe seeds of four cultivars of grain sorghum and four of sweet sorghum (Sorghum blcolor (L.) Moench) contained only traces (1 or 2 ppm) to 29 ppm of potential hydrocyanic acid (HCN) that could be generated as free HCN by digestion and steam distillation. Sprouts of the same cultivars grown for 3 days in the dark at 30°C, however, contained from 258–1030 ppm potential HCN relative to the weight of the ungerminated, dry seed. Drying at 50°C and grinding of sprouts to produce a meal did not reduce the potential HCN content. The consumption of sorghum sprouts or products made from them may be hazardous. The average amount (61.3 mg) of HCN obtained in our laboratory from sprouts grown from 100g of seed exceeds the average fatal dose for an adult.
Nutritional Quality of Vegetable Pigeonpeas [Cajanus cajan (L.) Millsp.]: Dry Matter Accumulation, Carbohydrates and Proteins
Authors: SINGH U. , JAIN K. C. , JAMBUNATHAN R. , FARIS D. G. 
Published: August 2006

ABSTRACTSince average dry matter accumulation of green pigeonpea seeds intended for use as a vegetable was 65.6% of the total in matured seeds, green seeds were collected prior to physiological maturity. Green seed contained less starch and more dietary fiber than did mature seed. Flatulence causing oligosaccharides were present in a lower amount in green seed. Trypsin inhibitor activity (TIA) was more in mature seed whereas green and mature seed differed little in chymotrypsin inhibitor activity (CIA). The mean value for in vitro protein digestibility (IVPD) of green seed was more than that of mature seed. The green seed had a greater amount of tryptophan and threonine and the sulphur containing amino acids, methionine and cystine. It is concluded that the green seeds of pigeonpea genotypes are nutritionally better than their mature seeds.
Cellulose Supplementation of A Nutritionally Complete, Liquid Formula Diet: Effect on Gastrointestinal Tract Function of Humans and Fecal Fiber Recovery
Authors: KIES C. , SANCHEZ V.E. , FOX H. M. 
Published: August 2006

ABSTRACTThe objective was to determine the effect of cellulose supplementation of a nutritionally complete, liquid formula diet on fecal fiber composition, cellulose digestion, and gastrointestinal tract motility in healthy human adults. The liquid formula product was supplemented with 0, 20, 30 or 40g cellulose/subject/day. Dry fecal weights increased with increasing levels of cellulose; however, moisture content of wet stools tended to decrease. Approximately 76% of the cellulose supplements were recovered in the stools as cellulose. While fecal transit times tended to decrease and number of defecations per period tended to increase with increasing levels of cellulose, stools at high levels of cellulose were abnormal in appearance and several subjects experienced problems with elimination.
Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Microflora Changes
Authors: LALEYE L. C. , LEE B. H. , SIMARD R. E. , CARMICHAEL L. , HOLLEY R. A. 
Published: August 2006

ABSTRACTNumbers of lactobacilli, psychrotrophs and anaerobes in either vacuum‐ or nitrogen‐packed pastrami increased significantly as storage temperature was increased above ‐4°C or duration extended beyond 7 days at 0, 3 and 7°C. Few significant differences observed in their numbers were attributed to types of packaging but numbers of yeasts and molds decreased significantly in nitrogen‐packed samples, particularly at 7°C. Growth of coliforms to log 4.5 per gram occurred at 7°C in both packaging treatments. The initial psychrotrophs consisted of Brochothrix (51–54%), Lactobacillus (40–42%) and Pseudomonas spp. (6.6–9.0%) but Lactobacillus spp. represented 80–92% at 49 days.
Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Physicochemical and Sensory Changes
Authors: LALEYE L. C. , LEE B. H. , SIMARD R. E. , CARMICHAEL L. , HOLLEY R. A. 
Published: August 2006

ABSTRACTExtending duration of storage and increasing temperature above −4°C had a significant effect on shelf‐life of vacuum‐ or nitrogen‐ packed pastrami only after 21 days, regardless of treatments. Appearance or off‐odor changes were not related to those of exudate or ERV, but significant relationships were noted among CO2, pH and sensory changes, which resulted in sour and acid flavors. Nitrogen gas packaging had no significant beneficial effect over vacuum‐packaging for retarding development of greening and minimizing exudate losses. Light had no important influence on physicochemical and sensory changes in pastrami, irrespective of packaging atmosphere.
Comparison of the Effects of High and Low Voltage Electrical Stimulation on Quality‐Indicating Characteristics of Beef Carcasses
Authors: STIFFLER D. M. , SMITH G. C. , SAVELL J. W. , DUTSON T. R. , GRIFFIN C. L. , ORCUTT M. W. 
Published: August 2006

ABSTRACTElectrical stimulation, both high‐voltage (HVES; 55OV) and low‐voltage (LVES; 35V), resulted in brighter, more youthful appearing color of lean as compared to that of controls (not stimulated). There were no differences attributable to electrical stimulation for marbling or “heat‐ring” score. Contrasts were made between LVES‐A (35V), LVES‐B (60V) and nonstimulated sides. LVES‐A resulted in brighter color of lean but lower marbling scores than did LVES‐B. LVES‐B produced brighter lean color and lower “heat‐ring” scores as compared to that of controls. Use of LVES‐A resulted in higher marbling scores as compared to that of controls. “Shackled” sides of LVES (both A and B) carcasses had significantly higher incidences of iridescence and two‐toning than did the “Free” sides and the controls.
Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties
Authors: BERRY B. W. , LEDDY K. F. 
Published: August 2006

ABSTRACTEffects of fat level (14, 19, 24%) and cooking method (electric broiling, charbroiling, conventional oven roasting, convection oven roasting, electric grill frying, microwave cooking) were evaluated with ground beef patties using descriptive attribute and texture profile panels. Higher tenderness and juiciness values were associated with higher fat levels in the patties. Texture profile evaluation indicated the higher tenderness associated with higher fat levels and conventional oven roasting to be due to less hardness, density and cohesiveness during initial biting of the sample. Microwave cooking produced low sensory panel ratings regardless of fat level, while patties cooked by frying had the highest ground beef flavor intensity scores. Major textural properties of cohesiveness, hardness and density were influenced by fat level in a similar manner for all cooking methods.
Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and Concentration
Authors: VITALI A. A. , RAO M. A. 
Published: August 2006

ABSTRACTThree 65° Brix low‐pulp concentrated orange juice (COJ) samples, between −19 and 30°C were shear‐thinning (pseudoplastic) fluids with negligible magnitudes of yield stress. The simple power law model fit welt the shear rate‐shear stress data. For one sample, the Powell‐Eyring model also described the data well. The Arrhenius model described the effect of temperature on the apparent viscosity and the consistency index of the power law model. The activation energy of flow (Ea) was 10.7 ± 0.2 kcal/g mole. The models of Harper and El Sahrigi and Christiansen and Craig were suitable for describing the combined effect of temperature and shear rate. The magnitude of Ea decreased with decrease in concentration. Apparent viscosity and K increased exponeitially with concentration.
Total Plant Analyses of Sterols and Fatty Acids of the Winged Bean (Psophocarpus tetragonolobus)
Authors: BEAN GEORGE , FERNANDO TUDOR , HOLDEN MARCIA , PATTERSON GLENN 
Published: August 2006

ABSTRACTVarious parts of the winged bean plant, Psophocarpus tetragonolobus were analyzed for sterols and fatty acids. The major sterols were sitosterol, stigmasterol and campesterol. Sitosterol occurred in greatest amounts except in roots where stigmasterol was the predominant sterol. In seeds, behenic acid (22:0) comprised 13.5% of the total fatty acids, whereas, in the other plant parts it varied from 0.1–6.9%. Leaves contained the highest level of fatty acids, but only 22% of these fatty acids were saturated.
Effects of Emulsions, Particle Size and Levels of Added Water on the Acceptability of Smoked Sausage
Authors: URAM G. A. , CARPENTER J. A. , REAGAN J. O. 
Published: August 2006

ABSTRACTBatches of smoked sausage were made with 0 and 10% emulsion, ground to two particle sizes (6.5 and 13.0 mm) and mixed with 0, 10 and 20% added water in a factorial arrangement of treatments. The cooked sausages were held under refrigeration for five days, then heated and served to a trained sausage panel. The addition of emulsions to coarse ground sausage eliminated the significant effect of grind size on total shrinkage. Tenderness and juiciness scores and overall yields increased as the amount of added water increased to 10%; however, there were no further increases in these factors as the amount of added water was increased to 20%.
UHT Milk Processing—Effect on Process Energy Requirements
Authors: CHANDARANA D. I. , FREY B. C. , STEWART L. E. , MATTICK J. F. 
Published: August 2006

ABSTRACTEnergy requirements for processing milk using a free falling film steam infusion ultra‐high temperature (UHT) sterilization process and a high temperature‐short time (HTST) pasteurization process were determined and compared. Product flow rate was 2500 kg/hr. Milk to milk regeneration was used with both processes. UHT process temperatures were 138, 143, 149, and 154°C. The energy requirements for the UHT and HTST processes ranged between 573 and 667 kJ/kg milk and 217 and 228 kJ/kg milk, respectively. Although the UHT process consumed between 345 and 450 W/kg milk additional energy in the plant, the UHT sterilization of milk has been estimated to result in a net energy savings of 547 ‐ 652 kJ/kg milk because the product does not require post‐processing refrigeration.
Nutrient Composition of Lamb of Two Age Groups
Authors: ONO K. , BERRY B. W. , JOHNSON H. K. , RUSSEK E. , PARKER C. F. , CAHILL V. R. , ALTHOUSE P. G. 
Published: August 2006

ABSTRACTThe nutrient composition of Spring and Fall lambs were investigated. Seven retail cuts from carcasses of lambs raised under commercial conditions, and representing two age groups (4–4½ mo and 8–9 mo) were analyzed in both raw and cooked form. Separable lean meat was analyzed for proximate composition, 8 vitamins, 8 inorganic nutrients, cholesterol and 12 fatty acids. Except for moisture, total lipid, riboflavin, niacin, Zn and Fe, there were no practical differences in nutrients between cuts or age groups. Thiamin had the lowest cooking retention with a range of 29.0‐63.5%.
A Model for Food Desiccation in Frozen Storage
Authors: PHAM Q. T. , WILLIX J. 
Published: August 2006

ABSTRACTSimple equations were developed to describe the rate of desiccation of unprotected foodstuffs during frozen storage and to describe how the desiccated surface layer of these products affects desiccation rate. These equations indicate that this layer's thermal properties have little effect on the rate of desiccation. Experimental measurements of the resistance of frozen lamb to desiccation were used with these equations to predict desiccation of this product in different environmental conditions. Calculated results agree with measurements from previous surveys and diffusivity measurements. Air velocity should have little effect on desiccation rate once velocity exceeds about 0.1 m/s, whereas radiative heat transfer could have a major effect.
Factors Governing Lysinoalanine Formation in Soy Proteins
Authors: FRIEDMAN MENDEL , LEVIN CAROL E. , NOMA AMY T. 
Published: August 2006

ABSTRACTExposing soy protein to alkaline conditions (pH 8‐14) for various time periods (10‐480 min), and temperatures (25‐95°C at 10°C intervals) destroyed all of the cystine and part of arginine, lysine, serine, and threonine residues. These losses were accompanied by the appearance of lysinoalanine (LAL) and unidentified ninhydrin‐positive compounds. Acylation of the proteins minimized LAL formation. Addition of cysteine, copper salts, dimethyl sulfoxide and glucose also suppressed LAL production. Oxygen, with one possible exception, did not affect LAL formation. Free and protein‐bound lysinoalanine is stable to acid but not basic conditions used for protein hydrolysis. Mechanisms are described to explain the observed influence of these variables on LAL generation.
Study of the Influence of Solute (n‐Alcohols and n‐Alkanes) Chain Length on Their Retention by Purified Olive Oil
Authors: LEBERT A. , RICHON D. 
Published: August 2006

ABSTRACTAn apparatus, which was especially designed to measure the activity coefficients of infinitely dilute solutes, has been used to determine the effect of increasing the solute chain length on the ability of solvents to retain solutes. In this way, measurements of activity coefficients have been performed 298.1, 308.1 and 328.1°K for pentane to decane and methanol to hexanol infinitely diluted in purified olive oil.
A Study of the Forces Involved in the Incorporation of L‐Methionine into Soy Protein by the One‐Step Plastein‐Like Process
Authors: NOAR S. R. , SHIPE W. F. 
Published: August 2006

ABSTRACTUltrafiltration was used to study the forces involved in the incorporation of methionine into soy protein. Various solvents were used to determine the extent of noncovalent binding. When analyzed with 0.2M citric acid, 60% of the methionine was incorporated into the soy protein. However, when analyzed with 8M Guanidine HCl and 3M KSCN the incorporation was only 20 and 13%, respectively. This reduction in percent incorporation of methionine by protein denaturants indicates that it was not incorporated by covalent bonds. Incorporation is probably due to hydrophobic attraction of the side chain of methionine with apolar regions in the protein.
Canned Dry Bean Quality as Influenced by High Temperature Short Time (HIST) Steam Blanching
Authors: DRAKE S. R. , KINMAN B. K. 
Published: August 2006

ABSTRACTHigh temperature short time (HTST) steam blanched dry beans had greater drained weights and shear values than water blanched dry beans. Moisture content of dry beans was greater after water blanching. Subjective grade was closely related to drained weights and shear values, and HTST steam blanched dry beans had better subjective grades than water blanched dry beans. Water blanched dry beans were lighter in color than HTST steam blanched dry beans. As length of HTST steam blanch was increased, Agtron color of the beans darkened. High quality canned dry beans can be produced with HTST steam blanching with energy and time savings, but differences between water and HTST steam blanching and canning quality is highly dependent on cultivar and length of HTST steam blanch.
Enzymic Degumming of Pineapple and Pineapple Mill Juices
Authors: CHENCHIN K. , YUGAWA A. , YAMAMOTO H. Y. 
Published: August 2006

ABSTRACTCommercial pectinase, cellulase and hemicellulase preparations reduced percent suspended solids, decreased viscosity, and reduced foaming of pineapple juice. These preparations also lowered the viscosity of pineapple mill juice and syrups prepared therefrom to levels approaching sucrose solutions at equivalent Brix. These effects are attributed to enzymic hydrolysis of the neutral polysaccharide pineapple gum and are consistent with the effects of enzymic hydrolyses of purified gum reported previously. Model systems consisting of purified gum in sucrose solution suggest the gum accounts for about 75% and 97% of the nonsugar viscosity of juice, and mill juice, respectively. Ease of filtration, higher clarity, and improved flow are advantages which can be expected with enzymic degumming.
Determination of Lactose and Sucrose Contents of Ice Cream Mix via Enzymatic‐Cryoscopic Methodology
Authors: FRANK J. F. , CHRISTEN G. L. 
Published: August 2006

ABSTRACTA simple method was developed for determining the lactose and sucrose contents of ice cream mix. The method is based on measuring the freezing point depression resulting from incubating samples with invertase (EC 3.2.1.26) and β‐galactosidase (EC 3.2.1.23). Sucrose and lactose concentrations are determined separately with each determination requiring 50 units of enzyme and 2 hr of incubation at 37°C. A standard curve for lactose determination was obtained using ice cream mixes containing various amounts of sucrose and corn syrup solids (R2= 0.996, C.V. = 1.2%). A standard curve for sucrose determination was obtained using ice cream mixes containing various amounts of lactose and corn syrup solids (R2= 0.996, C.V. = 1.9%).