bluuebunny/crossref_metadata_2025_split huggingface dataset:
ANTIOXIDANT ACTIVITY OF WHEAT CARYOPSES AND EMBRYOS EXTRACTS
Authors: AMAROWICZ R. , KARAMAC M. , WEIDNER S. , ABE S. , SHAHIDI F. 
Published: May 2007

ABSTRACT Phenolic compounds were extracted with 80% methanol from caryopses and embryos of wheat (cv. Alba and Elena). In extracts the content of total phenolics was determined and UV spectra recorded. For all extracts the antioxidant activity in a β‐carotene‐linoleate model system, scavenging effect on DPPH radical, and reducing power were examined. Extracts of wheat embryos were characterized by a higher content of total phenolics. UV spectra of phenolic compounds extracted from wheat caryopses were characterized by maxima close to 320 nm due to phenolic acids, and by maxima at shorter wavelengths (272–280 nm) attributed to other phenolic compounds. The antioxidant activities of extracts from caryopses in a β‐carotene‐linoleate model system were higher than those from embryos. The results so obtained were similar to those observed previously for extracts of rye and triticale grains and leguminous seeds. The scavenging effect of wheat extracts on DPPH radical and their reduction power were weak, but those for embryos extracts were somewhat stronger.
COMPARISON OF WET‐CHEMICAL METHODS FOR DETERMINATION OF LIPID HYDROPEROXIDES
Authors: NIELSEN NINA SKALL , TIMM‐HEINRICH MAIKE , JACOBSEN CHARLOTTE 
Published: May 2007

ABSTRACT Five methods for determination of lipid hydroperoxides were evaluated, including two iodometric procedures involving a titration and a spectrophotometric micro method, and three other spectrophotometric methods namely the ferro, International Dairy Federation (IDF) and FOX2 (ferrous oxidation in xylenol orange). Peroxide values determined in a range of food products by these five methods gave different results. The ferro method required large amounts of solvent (50 mL/sample); the FOX2 method had a low range (0.005–0.04 μmol hydroperoxide); the end point detection of the titration method was subjective and required a large amount of sample (1 g); and the micro method was sensitive to interruptions during execution. Therefore, only the modified IDF method was chosen for further testing and validation. Stability tests of the standard curve showed a variation coefficient of 4% and within runs the highest variation was 5.9% (for blank) and a maximum of 9.6% between runs variation for the lowest concentration. Among the antioxidants tested, only ethylenedi‐aminetetraacetic acid (EDTA) affected the peroxide determinations.
OPTIMIZATION OF ALGIN/CALCIUM BINDER IN RESTRUCTURED BEEF
Authors: ENSOR STUART A. , SOFOS JOHN N. , SCHMIDT GLENN R. 
Published: May 2007

ABSTRACTOptimal use of ingredients can affect both the functionality and economics of meat products. The effects of 0–0.8% sodium alginate (algin), 0–0.15% calcium carbonate, 0–1.2% encapsulated lactic acid, 0–0.18% dry lactic acid, 0–0.12% calcium lactate and 0–0.3% palm oil on raw and cooked bind, discoloration, flavor, mouthfeel, aroma, cook yield and pH of restructured beef were studied. A formulation of 0.4% algin, 0.075% calcium carbonate and 0.6% lactate was optimal based on product characteristics and quantity of ingredients added. Inferior products resulted from the use of individual components of commercial lactate or the exclusion of calcium carbonate from the formulation.
FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY1
Authors: BELK K.E. , MILLER R.K. , EVANS L.L. , LIU S.P. , ACUFF G.R. 
Published: May 2007

ABSTRACT Effects of cooking rate, fat trim level, endpoint temperature, and postcooking holding time on the flavor and microbial population of beef roasts were evaluated when cooked in four types of ovens to develop cooking guidelines for foodservice. Desirable flavor notes were not affected by cooking rate or postcooking holding time. When cooked to any desired degree of doneness, only minimal levels of external fat were required to attain desirable flavor. Cooked temperature end‐point and oven type played the largest roles in flavor development. Production of flavor compounds associated with mouthfeel scores (metallic and astringent) can be controlled by management of cooking methodologies. Most microorganisms were destroyed during cooking, but increased fat trim levels produced higher aerobic plate counts, and endpoint temperatures in excess of 54.4C were required to assure adequate kill percentages. Of 192 roasts held after cooking for 8 h (54.4C), only four contained detectable C. perfringens.
PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS1
Authors: CANNON J.E. , MORGAN J.B. , MCKEITH F.K. , SMITH G.C. , SONKA S. , HEAVNER J. , MEEKER D.L. 
Published: May 2007

ABSTRACTAs part of the Pork Chain Quality Audit, pork manufacturing companies were surveyed to identify and quantify factors influencing pork quality. Surveys were designed to evaluate the quality of pork at the slaughter and fabrication segments of the chain. Meat firms provided information based on 57% of the 88 million barrows and gilts slaughtered in federally inspected plants in 1992. All major hog‐producing areas of the U.S. were represented. Results of the survey indicated that the primary concerns about the quality of pork at the packing level were: (1) excessive fat; (2) inadequate muscle‐color/water‐holding‐capacity; (3) inconsistent live weights; (4) too many abscesses; and (5) excessive bruising. The results of the survey were used to determine costs associated with quality deficiencies. It was determined that $10.10 or approximately 10% of the live‐animal value is lost per slaughter barrow/gilt due to quality nonconformities.
IMMUNOASSAYS FOR DETERMINATION OF ENDPOINT PROCESSING TEMPERATURES IN POULTRY AND BEEF PRODUCTS1
Authors: SMITH D.M. , DESROCHER L.D. 
Published: May 2007

ABSTRACTThe United States Department of Agriculture (USDA) requires that meat and poultry products be processed to specific minimum endpoint temperatures (EPT) to ensure destruction of pathogens. Several enzyme‐linked immunosorbent assays (ELISA), using antibodies that recognize different indicator proteins, were developed to verify minimum EPT in several products. These assays are highly specific and can be used by minimally trained personnel to rapidly verify EPT without the need for separation steps or sophisticated scientific equipment necessary with other EPT assays. A sandwich ELISA, using lactate dehydrogenase (LDH) as the marker protein, was used to verify EPT of turkey breast rolls and turkey ham. Two other indirect competitive ELISAs, detecting turkey serum albumin and Immunoglobulin G, were compared for their ability to verify minimum EPT in turkey ham. Self‐contained ELISA field kits can be devised to verify compliance to USDA minimum temperatures in about 30 min or less.
EFFECT OF A KAPPA CARRAGEENAN/LOCUST BEAN GUM MIXTURE ON BIND AND COOKING LOSS IN HIGH MANNURONATE ALGINATE RESTRUCTURED BEEF
Authors: NIELSEN HENRIK T. , HØEGH LARS , MØLLER ANDERS J. 
Published: May 2007

ABSTRACTRaw and cooked bind properties, cooking loss and pH were evaluated when adding three levels (0%, 0.25%, 0.50%) of a kappa carrageenan and locust bean gum mixture (C/LBG) to finely and coarsely ground high mannuronate alginate restructured beef. Treatments included variable levels of the following dry additives: Alginate (0.50%‐1.00%), calcium carbonate (0.10%‐0.20%) and glucono‐delta‐lactone (GDL, 0%‐0.80%). Raw breaking strength of finely ground formulations was increased by elevated alginate levels (P<0.05), but was not affected by C/LBG addition (P>0.05). The effect of alginate and C/LBG on cooked bind properties depended on whether finely or coarsely ground meat was used. Sensory evaluations of coarsely ground treatments suggest that sufficient raw and cooked bind was achieved using 0.50% alginate, 0.10% calcium carbonate and 0.60% GDL. Addition of 0.50% C/LBG and/or 0.75% alginate to coarsely ground formulations further reduced cooking loss (P<0.05) by relatively 13% and 17%, respectively. No interaction between C/LBG and alginate was found (P>0.05).
EFFECTS OF SODIUM LACTATE AND SODIUM PHOSPHATE ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PUMPED PORK LOINS
Authors: SUTTON D.S. , BREWER M.S. , MCKEITH F.K. 
Published: May 2007

ABSTRACTWhole, boneless pork loins were pumped to result in a final concentration of 0% to 2% sodium lactate (SL) and/or 0% to 0.4% sodium tripolyphosphate (STP) resulting in a 3 × 3 factorial design. Three replications were randomly presented to 10 trained sensory panelists for evaluation. Physical properties of the loins were also evaluated. Sensory evaluation results suggested that there was a trend for juiciness and tenderness to be enhanced by the addition of STP. Pork flavor, salt intensity, and alkalinity were enhanced by SL. Pump yields increased while purge loss was reduced with the addition of STP. Color was not affected by SL or STP. No difference in peak force and energy required to shear samples was observed. Results from this study suggest that pork loins pumped with SL and STP had enhanced moisture retention with few detrimental effects on sensory characteristics.
SULFHYDRYLS IN ANTIOXIDANT‐WASHED BEEF HEART SURIMI1
Authors: SRINIVASAN S. , XIONG Y.L. 
Published: May 2007

ABSTRACT The role of water‐ and lipid‐soluble antioxidants (propyl gallate, PG; α‐tocopherol, α‐Toc; ascorbate, Asc; tripolyphosphate, TPP) in protecting sulfhydryls in beef heart surimi was assessed. Sulfhydryl content was measured by reacting surimi samples with 5–5′‐dithio‐bis(2‐nitrobenzoic acid) (DTNB). Formation of disulfide linkages in fresh and stored (7 days on ice) surimi and its salted paste (sol) was examined by electrophoretic analysis in the presence and absence of dithiothreitol. Loss of sulfhydryls occurred during storage in control (water‐washed) and Asc‐washed surimi, but the loss was prevented by PG, α‐Toc, and TPP. Sulfhydryls were decreased in all samples except PG‐washed surimi by the addition of0.6 M NaCl. Formation of disulfide as well as nondisulfide covalent linkages was evident in control and Asc‐washed surimi samples. The nondisulfide linkages were almost completely absent in the presence of PG, α‐Toc, and TPP.
BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATIVE (PSE) PORK AND POULTRY MUSCLE: A REVIEW
Authors: SOLOMON M.B. , VAN LAACK R.L.J.M. , EASTRIDGE J.S. 
Published: May 2007

ABSTRACT Problems with meat quality are usually caused by aberrations in the biochemistry and morphology of individual muscles, as well as by postmortem events. Poultry, like pigs, have been subjected to intense genetic selection for rapid lean muscle growth. The selection traits are most often associated with economic importance rather than biophysical significance, which often results in stress syndromes (e.g. porcine stress syndrome) and pale, soft, exudative (PSE) muscle conditions. The occurrence of PSE muscle and subsequent alterations in meat quality has been shown to be related to increases in muscle size, stressful preslaughter handling conditions, and rate of onset of rigor mortis. Morphological studies have revealed significant increases in fiber size, in addition to structural irregularities in PSE muscle. These structural irregularities include decreased capillary density, hypercontracted (giant) fibers, and myoplasmic calcium loading. The common theme between poultry and swine in the development of PSE muscle is predominately in anaerobic fast‐twitch muscles with low energy lactate metabolism yet accelerated onset of rigor mortis.
CHARACTERIZATION OF THE DIFFERENT STATES OF MYOGLOBIN IN PORK USING COLOR PARAMETERS AND REFLECTANCE RATIOS
Authors: FERNÁNDEZ‐LÓPEZ J. , PÉREZ‐ALVAREZ J.A. , SAYAS‐BARBERÁ E. , ARANDA‐CATALÁ V. 
Published: May 2007

ABSTRACT Because color is becoming more important to the food industry, color studies are being conducted to improve the control of both raw materials and processes. Several studies have pointed to the importance of the different states of myoglobin in determining the color changes which take place during processing. The aim of this study was to characterize the color parameters (CIE LAB coordinates, reflectance spectrum and reflectance ratios) of the three myoglobin forms (deoxymyoglobin, oxymyoglobin and metmyoglobin) in pork Subscapularis muscle. The deoxymyoglobin present in fresh pork lean meat was converted into the pure states, and color parameters (lightness, redness, yellowness, hue, chroma and a*/b* ratio), reflectance spectrum (400–700 nm) and reflectance ratios (R560/R500, R650/R570, R630/R580 and R630‐R580) were obtained. All the color parameters and reflectance ratios (except redness values) varied according to the state of the myoglobin.
INFLUENCE OF MOLDS ON FLAVOR QUALITY OF SPANISH HAM1
Authors: OCKERMAN H.W. , SÁNCHEZ F.J. CÉSPEDES , CRESPO F. LEÓN 
Published: May 2007

ABSTRACT Five molds strains belonging to the Penicillium genera, isolated from the surface of thirty Spanish hams were tested for flavor production on a meat substratum with a similar composition to the Spanish ham surface. All the samples were held at different temperatures (3, 8 and 12C) and relative humidities (75%, 85% and 95%) and evaluated by an eight member panel. Samples inoculated with P. aurantiogriseum and P. camemberti strains gave the highest flavor quality values; however, these values decreased when the incubation temperature was increased. According to this study the P. aurantiogriseum and P. camemberti isolated strains can serve as a base for the production of starters that may be used on Spanish traditional meat products.
SHEAR FORCE MAPPING: A TOOL FOR TENDERNESS MEASUREMENT1
Authors: ZUCKERMAN H. , BERRY B. W. , EASTRIDGE J.S. , SOLOMON M.B. 
Published: May 2007

ABSTRACTA shear mapping method (SMM) was developed and evaluated for examining objectively the effectiveness of tenderization processes for meat. One‐centimeter square cross section samples were cut parallel to the muscle fiber orientation across the complete cross sectional area of cooked strip loin steaks. Each sample was assigned a coordinate reference grid code that identified (“mapped”) its location within the steak. Shear force measurements within steaks were evaluated using the SMM procedure before and after applying the hydrodynamic pressure (HDP) tenderization process. The less tender the region within a control steak, the more it was tenderized after applying HDP, and HDP tenderization resulted in improved uniformity of tenderness. The suggested SMM method has the potential to minimize variations in technique among scientists and institutions and provides a tool for screening and testing the efficiency of tenderization processes by evaluating a larger proportion.
PHYSICAL AND SENSORY CHARACTERISTICS OF PRECOOKED, REHEATED PORK CHOPS WITH ENHANCEMENT SOLUTIONS
Authors: PRESTAT C. , JENSEN J. , ROBBINS K. , RYAN K. , ZHU L. , MCKEITH F.K. , BREWER M.S. 
Published: May 2007

ABSTRACTPork loins were pumped to 110% of original weight with solutions containing 0.35% salt and 0.35% phosphate (P), salt and phosphate plus 3% sodium lactate (SL), or salt and phosphate plus 2.5% potassium lactate/potassium acetate (PL/PA). Chops were evaluated freshly cooked and precooked, stored (4C, 2 days) and reheated. Chops from SL and PL/PA chops experienced lower cook losses than unpumped controls. Reheating produced additional cook losses which were unaffected by enhancement treatment. Enhancement produced reheated chops with lower shear values and higher tenderness scores than those of freshly cooked controls, and addition of either SL or PL/PA produced even more dramatic results. Warmed‐over flavor after reheating precooked chops was reduced by the SL enhancement solution.
ASSESSMENT OF AN ESCHERICHIA COLI METHIONINE AUXOTROPH GROWTH ASSAY FOR QUANTIFYING CRYSTALLINE METHIONINE SUPPLEMENTED IN POULTRY FEEDS
Authors: DÍAZ I.B. ZABALA , CARREON F.O.C. , ELLIS W.C. , RICKE S.C. 
Published: May 2007

ABSTRACTEstimating availability of methionine is relevant to feed formulation since diets can be supplemented with crystalline methionine to meet the minimum requirements of rapidly growing birds. Bacterial assays have been developed to measure the bioavailable levels of several essential amino acids in feeds, including methionine. The E. coli methionine auxotroph strain used in this study exhibited a linear extent of growth response to increasing concentrations of methionine added to the minimal test media, in the range of 0 to 4 μg/mL. In addition the growth rates of the E. coli auxotroph were significantly (P < 0.01) different when the methionine concentrations were varied (0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0 μg/mL) in minimal media. To assay feeds, feed grade methionine was added to poultry feed mixtures and samples were diluted with M9 media. Using this assay for estimating crystalline methionine added to feed, the extent of growth of the methionine auxotroph was correlated with the levels of crystalline methionine supplemented in the feed (R2= 0.9873). For all supplementation levels methionine recovery percentages ranged from 71 to 80% indicating that the bacterial assay response to crystalline methionine was relatively constant in the presence of the feed matrix. The overall results indicate that the rapid detection of crystalline methionine added to feeds is possible using this E. coli methionine auxotroph growth‐based assay.
SENSORY SPECIFIC SATIETY IN LEMONADE USING A JUST RIGHT SCALE FOR SWEETNESS1
Authors: VICKERS ZATA. 
Published: May 2007

ABSTRACT.Lemonade samples varying in sucrose concentration (4‐15%) were evaluated by either a sip procedure (subjects tasted 10 mL samples) or a drink procedure (subjects consumed 60 mL samples) using a “just right” scale. The order of tasting the four lemonade samples was also balanced among subjects. Neither the amount of lemonade consumed during the test nor the sex of the subjects had an effect on the scores assigned to the samples or the just right sucrose concentration determined by linear regressions. The less pleasant samples (those scored farther from the just right point) showed sensory specific satiety evidenced by a shift away from the just right point on repeated tasting. Samples rated more pleasant or closer to the just right point did not show evidence of sensory specific satiety.
THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN
Authors: NASRAWI CHRISTINA W. , PANGBORN ROSE MARIE. 
Published: May 2007

ABSTRACT.Single‐point intensity scaling and time‐intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth‐burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth‐burn but did not effect its duration. While single‐point scaling averaged perceived intensity across time, time‐intensity provided much more information by displaying perception from onset to decay. Eaters and non‐eaters of chili peppers did not differ in their perception of mouth‐burn.
CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP1
Authors: BELFORD A. L. , LINDSAY R. C. , RIDLEY S. C. 
Published: May 2007

ABSTRACT.A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds (Furaneol, 2,5–dimethyl‐4‐hydroxy‐3(2H)‐furanone; sugar furanone, 4,5‐dimethyl‐3‐hydroxy‐2(5H)‐furanone; guaiacol, 2‐methoxy phenol; vanillin, 4‐hydroxy‐3‐methoxy‐benzaldehyde) to maple syrup flavor. Descriptive sensory panels showed that all compounds contributed to maple flavor intensity, but sugar furanone was an exceptionally important determinant. Medium and dark amber syrups contained generally higher concentrations of the selected flavor compounds than the light amber syrup. 5′‐Inosine monophosphate was tentatively identified in maple syrup by HPLC analysis, and was found to contribute important taste characteristics to maple syrup. Consumer studies showed that more flavorful, darker grade A syrups were preferred over light amber grade A syrup.
EXTRACTING MORE INFORMATION FROM THE TRIANGLE TASK
Authors: STILLMAN JENNIFER A. , IRWIN R. JOHN 
Published: May 2007

ABSTRACTIn a recent paper Berglund et al. (1993) applied the triangle task in conjunction with economic incentives to assess the bias and sensitivity of panelists discriminating between food and beverage products. A re‐examination of the data from that study casts doubt on their interpretation of the results. Detection theory analyses of performance in sensory difference tests are increasingly used in food science and, where appropriate, permit independent bias and sensitivity measures to be extracted from discrimination data without the additional costs associated with the economic incentives test.
Effects of the dual endothelin receptor antagonist tezosentan and hypertonic saline/dextran on porcine endotoxin shock
Authors: Somell A. , Weitzberg E. , Suneson A. , Sollevi A. , Hjelmqvist H. 
Published: May 2007

AbstractAim:  To evaluate the haemodynamic effects of the dual endothelin receptor antagonist tezosentan, both alone and combined with hypertonic saline/dextran (HSD), on porcine endotoxin shock, with focus on cardiopulmonary circulation. The effects on gas exchange and short‐term survival were also studied.Methods:  A prospective, randomized experimental study was carried out. Thirty‐two anaesthetized pigs underwent pulmonary and carotid artery catheterization. Following haemodynamic stabilization and baseline measurements, endotoxaemia was induced by an Escherichia coli‐endotoxin infusion over 180 min and the animals observed another 120 min. After 60 min of endotoxaemia, directly before intervention, animals were randomized into four groups: a tezosentan group, an HSD group, a combined tezosentan/HSD group and a control group. The consequent haemodynamic effects and blood gas results were recorded.Results:  The endotoxin infusion reduced mean arterial blood pressure from 111 ± 14 (mean ± standard deviation) to 77 ± 27 mmHg and cardiac index from 126.9 ± 27.2 to 109.3 ± 22.6 mL min−1 kg−1 within 90 min in the control group. In addition, endotoxin simultaneously increased mean pulmonary artery pressure from 24 ± 17 to 38 ± 19 mmHg and reduced arterial oxygenation from 18.9 ± 2.0 to 12.2 ± 5.3 kPa. Tezosentan, alone and combined with HSD, reversed the pulmonary hypertension and prevented the reduction in cardiac index and arterial oxygenation, resulting in reduced metabolic acidosis. Additionally, in the tezosentan group, the mean arterial blood pressure was reduced to the same level as in controls, an effect not prevented by the addition of HSD. It was found that all three interventions improved survival rates.Conclusion:  Tezosentan, alone and in combination with HSD, improved cardiac index and arterial oxygenation. The addition of HSD to tezosentan treatment did not improve the endotoxin‐induced hypotension, but beneficial effects on microcirculation and systemic oxygenation were seen despite low perfusion pressure, as indicated by increased SvO2 and reduced metabolic acidosis.