bluuebunny/crossref_metadata_2025_split huggingface dataset:
Epimysial Connective Tissue Scores as Related to Beef Tenderness
Authors: FIELD R. A. , RILEY M. L. , CHANG YET‐OY 
Published: December 2006

SUMMARY: Steaks from 24 bulls 20 months old, 89 bulls 14 months old and 109 steers 20 months old were used to relate thickness of epimysial tissue to the amount of intra‐muscular connective tissue, and to correlate these factors with Warner‐Bratzler shear values in muscles cooked to 140 or 160°F. The thickest portion of the LD epimysium was greater in lighter weight bulls than it was in heavier steers. Epimysial extension and thickness varied according to muscle location but at the same location it was not significantly different in steaks from tough versus tender steers. Differences in hydroxyproline content and connective tissue of steers and young bulls were small but older bulls had slightly greater amounts of both. The LD epimysium was tougher in older bulls than in younger bulls.Shear values of epimysial tissue varied considerably within animals of the same age, especially when roasted to 140°F. Most connective tissue differences due to line of cattle were small. Correlations within groups of cattle between thickness of epimysial tissues of different muscles or between epimysial thickness and intramuscular connective tissues were low. With few exceptions neither hydroxyproline, epimysial thickness nor connective tissue scores were significantly related to shear force of muscle or shear force of epimysial tissue itself. Correlations between shear force of the LD and BF muscles were not significant (P < 0.05) in animals of the same age. There was a tenderness interaction between age of animal and type of muscle which suggested that collagen gelatinization occurred at a faster rate in the LD than in the BF as age increased.
Relationship between Meat Swelling, Viscosity, Extract‐release Volume, and Water‐holding Capacity in Evaluating Beef Microbiol Quality
Authors: SHELEF LEORA A. , JAY JAMES M. 
Published: December 2006

SUMMARY: This research was undertaken in order to determine the relationship between the phenomena of meat swelling (SW), viscosity (η), extract‐release volume (ERV), and wafer‐holding capacity (WHC) as simple and rapid techniques of determining beef microbiol qualify. These techniques were compared by analyzing beef samples held from freshness to spoilage at refrigerator temperatures, fresh beef homogenized with urea, and beef adjusted to different pH values. In addition, irradiated fresh ground beef samples were inoculated with the normal flora of spoiled beef and analyzed similarly.With the microbially spoiled meats the highest degree of correlation occurred between SW and ERV, followed by ERV & WHC, SW & η, η & ERV and SW & WHC. These findings indicate that ERV and SW are quite similar and equally reliable in determining meat microbiol qualify while the relationships between η and ERV, and η & WHC were of lower orders of significance.When fresh beef was homogenized with urea at levels between 0.5 and 5M, η correlated best with SW followed by ERV & η, and ERV & SW. Over the pH range 3‐11, SW and ERV correlated best followed rather closely by SW and η, and ERV & η.
FLAVOR CHEMISTRY OF TOMATO VOLATILES
Authors: KAZENIAC S. J. , HALL R. M. 
Published: December 2006

SUMMARY38 compounds were identified in tomato volatiles. Some of these had not been reported previously. Many factors, namely, fruit maturity, the physical condition of the fruit, the type of fruit crushing, the holding time of the juice or pulp after crushing, heat and oxygen were important for the development of certain tomato volatiles. Linolenic acid was indicated to be the precursor of cis‐3‐hexenal which developed during tissue maceration. fn turn, cis‐3‐ehexenal appeared to be the source of tram‐2‐hexenal. Some of the compounds were found to be important to tomato flavor. 2‐lsobutylthiazole and cis‐3‐hexenal appeared to intensify the fresh tomato flavor notes. 2‐lsobutylthiazole was also responsible for the characteristic flavor of certain tomato varieties. The quality of tomato volatiles appeared to depend on the interrelationships of both enzymic and chemical reactions that occurred during the preparative treatments used to isolate the volatiles.
EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARAWAY
Authors: YIN YUSEN , ZARGHAMI N. , HEINZ D. E. 
Published: December 2006

SUMMARYThe major volatile components of caraway seed oil were isolated and identified; and the effects of heat and pH on these volatile constituents were studied. Gas chromatographic analysis of the treated oil indicated that the two principal components, carvone and limonene, undergo little change even when subjected to harsh conditions. The chemical nature of the trace components changes only when the oil is subjected to high temperature or to solutions of varying pH.
VOLATILE FLAVOR COMPONENTS OF COCONUT MEAT
Authors: LIN FANG M. , WILKENS WALTER F. 
Published: December 2006

SUMMARYGas, chromatographic and mass‐spectral techniques were employed in the isolation and identification of the volatile‐flavor components of coconut meat. 15 compounds were positively identified. Odors of authentic compounds were described. Both delta‐C8, ‐C10 lactones and n‐octanol were the major volatile components and responsible for the characteristic aroma of coconut meat. The contributions of other minor components to flavor and their significance were also described.
IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES
Authors: MARUYAMA F. T. 
Published: December 2006

SUMMARYAroma, retention time and infra‐red spectra of volatile components from four vegetable varieties of Cruciferae Brassica oleracea were examined. Components were separated by gas‐liquid chromatography and characterized by differential chromatograms from a dual‐detector system. Dimethyl trisulfide was identified as a major aroma component in cooked Brassicaceous vegetables. A mechanism for dimethyl trisulfide formation from precursors known to be present in cabbage is proposed. No evidence was found to indicate that new sulfur compounds develop as cooking time increases. It is proposed that the strong unpleasant aroma which is characteristic of overcooked Brassicaceous vegetables is due to the gradual loss of pleasant volatile components and resultant “unmasking” of the unpleasant sulfur components.
A RAPID GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION FOR CAPSAICIN IN CAPSICUM SPICES
Authors: HARTMAN KENNETH T. 
Published: December 2006

SUMMARYThe trimethylsilyl (TMS) derivative of capsaicin was prepared for standard capsaicin, weighed portions of oleoresins and the residues obtained from the ethyl acetate extraction of red peppers. The derivative was quantitatively measured using a gas‐liquid chromatographic (GLC) system equipped with an alkali flame detector approximately 25 times more sensitive to capsaicin than the unmodified flame ionization detector. Capsaicin recoveries from 5 fortified oleoresins ranged from 96.0–103.0%. Calculated and declared Scoville units showed good agreement (96.6–109.2%) for 6 capsicum spices. Vanillyl N‐nonoylamide and vanillyl N‐decoylamide were snythesized and the TMS derivatives prepared. Chromatograms obtained for these synthetic analogs of capsaicin showed that they would be detected by the described technique if used as adulterants in capsicum spices.
CYTOLOGICAL EFFECTS OF JUICE OR PUREE FROM IRRADIATED STRAWBERRIES
Authors: ROSS SARAH T. , BRADLEY MURIEL V. , OKA JANET A. 
Published: December 2006

SUMMARYVicia faba roots were treated 4 hr with undiluted juice or puree from strawberries irradiated with 200 or 400 Krad of gamma radiation from Co60 and from control berries. 200 Krad would be the highest feasible dose for strawberries as a fungicidal treatment to extend shelf life without causing unfavorable changes in fruit quality. The differences between percentages of abnormal anaphases after treatments with juice or puree from irradiated and control berries were not significant at the 1% level (“t” test) in all the 7 experiments with 200 Krad as the radiation dose, and in 6 of 7 experiments when the dose was 400 Krad. In 1 experiment with a 400‐Krad dose, the difference between percentages of abnormal anaphases was barely significant at the 5% level of confidence.
ACCELERATED DENATURATION OF MYOSIN IN FROZEN SOLUTION
Authors: BUTTKUS H. 
Published: December 2006

SUMMARYThe aggregation of rabbit and trout myosins was studied in frozen solution at high ionic strength μ= 0.50 KCl–potassium phosphate buffer pH 6.9 between 0 and –30°. During the initial stages of freezing, monomeric myosin S°20,w= 6.5 S aggregated to form dimers and trimers with sedimentation rates s°2020,w= 10 and 12 S, respectively. The higher aggregates sedimented at low centrifugal fields and were insoluble in molar salt solutions at pH 8. Solubilization was, however, achieved in solvents known to disrupt hydrophobic and hydrogen bonds in addition to conditions which will reduce disulfide bonds. The nature of the sulfhydryl groups of myosin was reinvestigated and, in accordance with their behavior, a mechanism for the aggregation reactions has been proposed which involves disulfide‐sulfhydryl exchange reactions between activated myosin molecules and aggregates. Previous kinetic and chemical data for myosin denaturation are in agreement with the proposed mechanism. The rate of formation of the insoluble, high molecular weight protein aggregates in myosin solutions increased as the temperature decreased below the freezing point and reached a maximum near the eutectic point of the myosin‐potassium chloride‐water solution (– 11°), due to concentration effects. Below the eutectic point, at –20 and –30° where only water bound to the protein remains unfrozen, aggregation and consequent insolubilization decreased again and approached the rate observed at 0° The general pattern of myosin solubility at different freezing temperatures was similar to the decreasing protein solubility during storage of whole muscle, with the difference that denaturation of purified myosin solutions was accelerated. At the most critical temperature, around ‐10°, the rate of denaturation of a 0.7% myosin solution was reduced by the enzyme substrates 0.02 M adenosinetriphosphate (ATP) or tripolyphosphate (P3) and to a lesser degree by pyrophosphate (P2). Substances such as glycerol or magnesium chloride which lowered the eutectic point also lowered the rate of denaturation at –10° N‐ethylmaleimide was not effective in reducing the rate of denaturation and mercapto‐ethanol led to the formation of gels. Electronphotomicrograph studies showed that aggregation of the monomeric myosin molecules proceeds in a side‐to‐side manner. Loss of solubility was also produced when myosin solutions contained a cross‐linking reagent such as malonaldehyde, or detergents which interfere with the hydrophobic bonding of the native molecule. The different mechanisms responsible for the denaturation or insolubilization of myosin and its increasing molecular weight are briefly discussed.
EFFECT OF CONTRACTION ON TENDERNESS OF POULTRY MUSCLE COOKED IN THE PRERIGOR STATE
Authors: KLOSE A. A. , LUYET B. J. , MENZ L. J. 
Published: December 2006

SUMMARYEffects on tenderness caused by contraction of excised chicken muscles, induced by immediate post‐mortem treatments consisting of electrical stimulation, beating, freeze‐thawing, end heating, and followed by cooking in the prerigor state were measured. One member of each pair of muscles was held in restraint while exposed to the same conditions. In terms of percentage of original rest length, electrical stimulation reduced muscle length to 59%, and when followed by cooking to 44%; freeze‐thawing reduced the length to 42%, and when followed by cooking to 40%; beating to 95%, and when followed by cooking to 52%; cooking alone to 48–53%. With the exception of the beating‐heating combination, all contraction‐inducing treatments resulted in a reduction of the shear values (force per cross‐sectional area) of cooked muscle to about one‐half those of uncontracted controls. These results with chicken muscles on intense contraction followed by cooking in the prerigor state agree with recent similar observations on red meat muscles.
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 2. Linoleate Oxidation Catalyzed by Tissue Homogenates
Authors: LIU HSIAO‐PING 
Published: December 2006

SUMMARYIn beef tissue homogenate, both types of catalysts—hemoprotein and non‐heme iron–are active catalysts of linoleate oxidation. Although the pH‐dependent catalytic pattern of beef homogenate was similar to MetMb catalysis, the presence of non‐heme iron could be identified by adding ascorbate or 8‐OH‐quinoline. Ascorbate‐stimulated oxidation could be inhibited by chelating agents. Furthermore, lower concentrations of phosphate buffer rendered the non‐heme iron more active at acidic pH. Linoleate oxidation was also catalyzed by H2O2‐treated (heme‐free) beef homogenates. Oxidation was accelerated either by thiols or by ascorbate. Both EDTA and 8‐OH‐quinoline abolished catalysis, but xanthine and citric acid further accelerated. An active non‐heme iron chelate thus is indicated. In shrimp tissue homogenate, the evidence suggested that non‐heme metal complexes were playing a dominant role in catalysis. Except for the anomalous behavior of thiols, the effect of pH changes and various additives was similar to that in Fef(II)‐EDTA model systems.
CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in Meats
Authors: LIU HSIAO‐PING , WATTS BETTY M. 
Published: December 2006

SUMMARYData presented in this paper can be interpreted as evidence that both heme and non‐heme iron are functioning as catalysts of lipid oxidation in meat. The most direct evidence comes from cooked meat, since there the picture is not complicated by interfering enzymes. After removal of MetMb by treating with H2O2, a significant lipid oxidation was demonstrated, especially at lower pH where non heme iron is most active. The catalytic activity of hemoprotein is limited in raw meat. Oxygen can be removed from the tissues and MetMb reduced back to Mb by the reducing enzymes. This is especially true at higher PH. Possible limitations of the heme‐catalyzed reactions in meat by high (inhibition) levels of myoglobin, or because of separation of reactants in cellular structures, are discussed. The effects of additives were in line with the interpretation that lipid oxidation is catalyzed by both non‐heme and hemoprotein. In raw meat, lipid oxidation could be slightly accelerated by adding TDPA or cysteine but inhibited by adding ascorbic acid or EDTA. It is considered that EDTA inhibited the non‐heme iron catalysis at the natural acidic pH, whereas ascorbic acid prevented Mb oxidation and thus indirectly retarded the rancidity developed.
FORMATION OF FREE RADICALS IN DRY MILK PROTEINS
Authors: HANSEN P. M. T. , HARPER W. J. , SHARMA K. K. 
Published: December 2006

SUMMARYThe possible formation of free radicals in dry milk proteins by mechanical energy has been studied by electron spin resonance (ESRI spectroscopy. Grinding of various milk proteins with mortar and pestle for 5 min or longer yielded perceptible electron spin resonance signals. The signals did not exhibit characteristics of hyperfine structure and all had g‐values close to that of a free electron (2.001. The intensity of the signals was particularly strong for the sulfhydryl‐containing proteins, β‐lactoglobulin and k‐casein, and increased with grinding time. The signals were considerably reduced by subsequent heating of the dry protein at 100°/10 min. The grinding of whole casein was in ail cases accompanied by the release of a gluey odor, suggesting that the gluey‐flavor defect may be related to protein fragmentation.
RATES OF pH CHANGE AND DISAPPEARANCE OF GLUCOSE DURING LOW TEMPERATURE PYROLYSIS
Authors: WALTER R. H. , FAGERSON I. S. 
Published: December 2006

SUMMARYDuring low temperature pyrolysis (under 200°C). the disappearance of glucose and pH change of an aqueous solution of the pyrolyzate were found to approximate first order reactions. Since change of concentration of glucose and change of pH are directly related to time, the mathematical equations describing the two occurrences were combined through this common variable. The resulting equation describes the residual concentration of glucose as a function of change of PH.
PINK DISCOLORATION IN CANNED WILLIAMS BON CHRETIEN PEARS
Authors: CZERKASKYJ A. 
Published: December 2006

SUMMARYPink discoloration in canned Williams’Bon Chretien pears is an occasional problem to the canning industry in the Goulburn Valley, Victoria, Australia. During 1963–1965, the relationship between the skin blush on fresh fruit and pink discoloration after processing, effect of the level of applied nitrogenous fertilizer, and the processing time were studied. There is a high positive correlation between the intensity of skin blush on the fresh fruit and pink discoloration of the fruit after processing. Only blushed fruits were prone to pink discoloration after processing. Blushed fruit from trees which had heavier application of nitrogen produced more intense pinking, but short overcooking showed no effect on pinking.
DEHYDRATION THERMOPROFILES OF AMINO ACIDS AND PROTEINS
Authors: KARMAS ENDEL , DiMARCO G. ROBERT 
Published: December 2006

SUMMARYDehydration thermoprofiles representing water evaporation from aqueous solutions of 22 naturally occurring amino acids were determined. 14 amino acids exhibited peaks of “bound” water beyond the evaporation peak of “free” water. The acidic and basic amino acids indicated no water retention. Exceptional water retention properties, 30%‐70% of the total water content as measured by peak areas, were exhibited by the nonpolar amino acids: isoleucine, leucine, methionine and valine. The methyl and methylene groups of these nonpolar structures seem to be responsible for the water retention properties probably due to hydrate formation. One explanation could be that as the temperature is raised to a critical point, the semicrystalline array around the nonpolar amino acid radicals collapses. Beef muscle tissue and egg albumin indicated strong water retention properties.
RECOVERY OF SALMONELLAE FROM IRRADIATED AND UNIRRADIATED FOODS
Authors: LICCIARDELLO J. J. , NICKERSON J. T. R. , GOLDBLITH S. A. 
Published: December 2006

SUMMARYMaximum recovery of salmonellae from artificially contaminated irradiated and unirradiated foods was usually obtained on tryptic soy yeast extract agar, a nonselective medium. Recovery on various selective media depended, in general, upon the serotype and the substrate. Irradiated cells were definitely inhibited on Salmonella‐Shigella agar or desoxycholate citrate agar, but only slightly, if at all, on brilliant green, bismuth sulfite or MacConkey agars. The highest count of irradiated cells of Salmonella newport by the MPN method was obtained with tetra‐thionate broth, yet this medium was inhibitory to Salmonella oranienburg and Salmonella heidelberg. In this latter situation, pre‐enrichment in nutrient broth prior to inoculation into tetra‐thionate broth was beneficial.
SOME EFFECTS OF ETHYLEIME OXIDE ON BACILLUS SUBTILIS
Authors: MARLETTA J. , STUMBO C. R. 
Published: December 2006

SUMMARYA number of factors of possible significance in elucidating the mechanism of inactivation of spores exposed to the alkylating agent, ethylene oxide (ETO), were investigated in this study. The sterilant system consisted of a mixture of ethylene oxide (12%) end dichlorodifluoro‐methane (88%). Spores were exposed to ETO end suspended in distilled water overnight to determine if the ETO treatment would effect release of protein, RNA, DNA, or DPA. Only DPA release was effected, it being appreciably greeter from exposed than unexposed spores. Pretreatment of spores with agents postulated to effect the intactness of the spore coat was noted to alter ETO resistance characteristics. The resulting survivor curve exhibited en unusually long death lag period followed by an increased first‐order death rate. Such an alteration, however, could be counteracted by increasing the time between pretreatment end ETO exposure. A comparison of lyophilized vegetative cells, germinated spores, and heat‐activated spores revealed that the ETO resistance of germinated spores was closer to that of heat‐activated spores than to that of vegetative cells. To obtain a logarithmic death rate for heat‐activated spores, it was necessary to precondition at about 98% R.H. prior to the normal preconditioning et 33% R.H. Vegetative cells end germinated spores, however, did not require preconditioning other then et 33% R.H. The effect of increasing time of ETO exposure on germination end postgerminative end vegetative development of spores in a rich medium end in a deficient medium was evaluated. No significant change in rate or efficiency of germination was observed for either medium. However, the postgerminative phase of development of treated spores was notably lengthened over that of untreated spores in either medium. Treated spores which were incubated in the rich medium entered the vegetative phase of growth before those incubated in the deficient medium, this difference becoming more pronounced with increasing periods of exposure.
ORGANIC ACID PROFILES OF THERMALLY PROCESSED SPINACH PUREE
Authors: LIN YI DO , CLYDESDALE F. M. , FRANCIS F. J. 
Published: December 2006

SUMMARYDeaerated spinach puree was packed into TDT tubes, flushed with nitrogen and sealed. The tubes were divided into batches and processed with en Fo= 4.9 at temperatures ranging from 240°‐300°F with 10°F increments. Analysis for organic acids was carried out by means of an Automatic Organic Acid Analyzer (AOAA) and confirmed by paper chromatography. Oxalic acid showed very poor resolution on the AOAA; therefore, a chemical method was used for analysis. pH measurements were taken and color was measured on a Hunter Lab Model D25 Color Difference Meter. The acids identified were acetic, formic, fumaric, lactic, succinc, α‐ketoglutaric, pyrrolidone‐5‐carboxylic, malic, citric, and oxalic. Acetic and pyrrolidone‐carboxylic acids showed the most striking changes with increases at 240°F of 129% and 132% respectively. The greatest changes in the quality parameters evaluated in this study were noted at 240°F with such changes decreasing as temperature increased up to 300°F. A plateau was noted in the range of 270°‐280°F since little improvement was gained above these temperatures.
ASCORBIC ACID AND COLOR CHANGES IN SUMMER SQUASH AS INFLUENCED BY BLANCH, pH AND OTHER TREATMENTS
Authors: SISTRUNK W. A. , CASH J. N. 
Published: December 2006

SUMMARYThe effect of time of blanch, pH, and other treatments on changes in ascorbic acid and color of summer squash puree was studied at 50°C to determine some of the chemical reactions that influence quality. Three types of changes occurred during holding at 50°C: (1) loss of yellow color; (2) browning reactions; and (3) loss of ascorbic acid. Ascorbic and dehydroascorbic acids were rapidly oxidized at 50°C. The reaction was slower at pH 5.0 than at pH 6.0 and 7.5. Color retention as measured by the CDM was greater at the higher pH levels. Time of blanch did not affect CDM a/b (hue) but did increase (chroma) and decreased the CDM L (lightness). Both color and ascorbic acid were lost very rapidly in unblanched squash puree under these conditions. Browning reactions had a major influence on CDM color values, even in blanched squash although the changes in carotenoid pigments were less pronounced.