bluuebunny/crossref_metadata_2025_split huggingface dataset:
HEAT RESISTANCE OF Bacillus stearothermophilus SPORES AT DIFFERENT WATER ACTIVITIES
Authors: HÄTNULV B. G. , JOHANSSON M. , SNYGG B. G. 
Published: August 2006

ABSTRACTThe heat resistance of Bacillus stearothermophilus spores was determined in water vapor, aqueous solutions of NaCl, LiCl, glucose and glycerol and whole egg powder, fish protein concentrate (FPC) and wheat flour at different water activities. In water vapor and glycerol solutions, resistance was maximal at low, but not zero, water activity (aw). In NaCl and glucose solutions, only small variations in resistance occurred with decreasing aw whereas in LiCl solutions, resistance showed a minimum around aw 0.5. When heated in egg powder, FPC and wheat flour, the spores showed maximal resistance at intermediate water activities in accordance with the results in water vapor and glycerol solutions.
PRESSURE‐HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
Authors: BOUTON P. E. , FORD A. L. , HARRIS P. V. , MACFARLANE J. J. , O'SHEA J. M. 
Published: August 2006

ABSTRACTPressures of the order of 100 MNm—2 applied for 2.5 min or longer to postrigor muscle heated to 40–60°C improved the tenderness of the meat when subsequently cooked. The magnitude of the effect depended on the intensity and duration of pressurization, and the temperature attained by the meat during pressurization. As judged by taste panel assessment and by shear values of the cooked meat, the properties of pressure‐heat treated postrigor muscle approximated those of prerigor pressurized muscle. The process is effective in overcoming toughness associated with contracted muscle. It is suggested that the treatment operates on the myofibrillar component of toughness.
EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS
Authors: CROSS H. R. 
Published: August 2006

ABSTRACTBeef steaks (192) from longissimus muscles, that differed widely in amount (degree), distribution and texture (size) of marbling were oven roasted at 121, 177 and 232°C to four final internal temperatures (60, 70, 80 and 90°C) to evaluate the effect of lipid composition on cooking properties. Interactions of oven temperature, internal temperature and carcass maturity, with marbling amount, distribution and texture were not significant. Cooking times were significantly affected by amount, distribution and texture of marbling, and were highest for steaks that were low in amount, uneven in distribution and coarse in texture of marbling. Degree of doneness did not differ significantly among the various groups for amount, distribution and texture of marbling.
INFLUENCE OF REMOVING CONNECTIVE TISSUE, COOKING AND NITRITE CURING ON THE PROTEIN QUALITY OF BEEF SHANK MUSCLE
Authors: HENDRICKS D. G. , MAHONEY A. W. , GILLETT T. A. 
Published: August 2006

ABSTRACTThe effect of mechanically removing connective tissue (desinewing) on protein quality of beef shank meat was determined by amino acid analysis and by feeding to rats. The desinewed meat had 40% less hydroxyproline and 16% higher chemical score than the control. Whereas tryptophan and methionine are the first limiting amino acids in meat, upon the desinewing of shank muscle the tryptophan level is increased to a point where it is no longer the first limiting amino acid. The protein efficiency ratio and nitrogen efficiency for growth were enhanced by desinewing the meat. Cooking the meat decreased the protein efficiency ratio and nitrogen efficiency for growth. Nitrite did not influence protein utilization. The protein quality of the sinew residue was inferior to the ofher meat products.
MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS
Authors: MARSHALL W. H. , SMITH G. C. , DUTSON T. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTTwelve batches of frankfurters were prepared to contain 10, 25 or 40% mechanically deboned (MDB) meat from each of four sources (young goat, old goat, mutton and pork) and compared to a control frankfurter batch comprised of manually deboned beef and pork. MDB pork (derived from neckbones, vertebrae and ribs which had been previously debohed manually) contained less (P < 0.05) moisture and protein as well as more (P < 0.05) fat, ash and calcium than old goat, young goat and mutton (all of which were obtained by mechanically deboning whole carcasses). There were no major differences in moisture, fat or protein among the 13 batches of frankfurters. Processing characteristics (extent of fatting‐out, ease of peelability, external surface color) differed very little when frankfurters containing MDB goat or MDB mutton were compared with control frankfurters. Frankfurters containing 10% MDB pork were acceptable in processing traits, but those containing 25% or 40% of MDB pork were very susceptible to mechanical deformation. Consumer panelists (n = 95) generally preferred or did not dislike the flavor, juiciness and texture of frankfurters containing 10, 25 or 40% MDB goat (young or old); 10, 25 or 40% MDB mutton; or 10% MDB pork when compared to control frankfurters. Frankfurters containing 25% or 40% MDB pork were assigned lower (P < 0.05) palatability ratings than were control frankfurters. Data suggest than desirability of MDB meat for use in processed meats may depend more on the proportion of bone in the meat that is mechanically deboned than upon differences in species.
ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS
Authors: SEIDEMAN S. C. , SMITH G. C. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTGround beef patties containing 10, 20 or 30% textured soy protein (TSP); 10, 20 or 30% mechanically deboned beef (MDB); or combinations of 10% TSP plus 10% MDB, 20% TSP plus 20% MDB, or 30% TSP plus 30% MDB were evaluated for chemical composition, raw product appearance, cooking characteristics and palatability. Raw patties containing 20% or 30% TSP were lighter in color than control (all‐beef) patties and therefore received lower overall appearance ratings. Raw patties containing 10% or 20% MDB were significantly darker in color and finer in visual texture than control patties, Raw patties containing combinations of TSP and MDB were generally acceptable in color but too fine in visual texture which lowered overall appearance ratings at the 40% and 60% (TSP plus MDB) substitution levels. Proximate analysis indicated that cooked patties containing TSP retained more moisture but lost more fat than controls, whereas patties containing 10% or 30% MDB lost slightly less fat during cooking than all‐beef patties. In comparison with control patties, cooking losses. were lower for patties containing 10% or 30% MDB. Cooking losses were similar for patties containing both TSP and MDB and for patties containing TSP alone. Taste panel evaluation indicated that addition of 20% or 30% TSP decreased flavor desirability and overall palatability ratings. Blended patties containing 20% or 30% MDB had less desirable ratings for taste panel texture than all‐beef patties, These data suggest that 10% TSP plus 10% MDB can be added to ground beef patties without significantly affecting overall appearance of raw product, surface area shrinkage during cooking, cooked patty appearance or palatability traits.
DEVELOPMENT AND CHARACTERIZATION OF AN APPLE CELLULOSE GEL
Authors: WALTER R. H. , RAO M. A. , VAN BUREN J.P. , SHERMAN R. M. , KENNY J. F. 
Published: August 2006

ABSTRACTCellulose was isolated from apple press‐cake in the form of a hydrogel, using dilute sodium hydroxide and hydrogen peroxide. The gel was characterized as a pseudo‐plastic fluid. Its flow properties were similar to those of furcellaran, guar and xanthan gums. Freeze drying and milling apple cellulose gel impaired its hydrophilic character, but the particles nevertheless showed a tendency to wet and redisperse easily.
CHEMICAL COMPOSITION OF THE PISTACHIO NUTS (Pistacia vera L.) OF KERMAN, IRAN
Authors: SHOKRAII E. HOSSEINI 
Published: August 2006

ABSTRACTThe constituents of the Ohadi variety of pistachio nuts of Kerman, Iran are determined and compared with those obtained with other varieties of the pistachio. It is found that the general mineral composition of this variety is about the same except for the higher Ca content and the presence of high Na and Mg which is not reported elsewhere. The comparison of the organic constituents also shows a general similarity but it is observed that the fatty acid composition of the oil is quite different e.g., oleic acid is less (49.5 vs 69.6%) whereas palmitic and linoleic acids are more (13.4 vs 8.2% and 31.8 vs 19.8% respectively). Although the amino acid composition is somewhat similar, it was observed that arginine, lysine and cystine content are more than the literature values.
SIGNIFICANCE OF BODY WEIGHT OF 3‐WEEK OLD RATS IN PROTEIN EFFICIENCY RATIO (PER′) MEASUREMENTS
Authors: HEGARTY P. V. J. , AHN P. C. 
Published: August 2006

ABSTRACTThe effect of initial body weight of 21‐day old male Sprague‐Dawley or Sprague‐Dawley derived rats on the determination of the .28‐day protein efficiency ratio (PER) of casein was studied. Body weights at 21 days of age ranged from 42–568 in Sprague‐Dawley, and from 56–68g for SpragueDawley derived rats. No significant difference in PER values for casein was obtained on the animals within breed groups having this range of body weights. Variation in body weight induced by ahering litter size after birth produced significant differences in PER values of the casein. Lower initial weights (normal‐size litters) resulted in higher PER values for the casein diet. The 21‐day old body weight of commercially available rats is apparently not a significant variable on PER values. Differences in litter size can be a source of variation in PER values, and may be a cause of very high or low values occasionally obtained within a group of rats from commercial sources.
The Basis of Quality in Muscle Foods THE BASIS OF TENDERNESS IN MUSCLE FOODS
Authors: MARSH B. B. 
Published: August 2006

ABSTRACTTwo muscle components, collagen and the contractile apparatus, determine tenderness. The collagen contribution to toughness is due to the presence of intermolecular crosslinks which, with increasing animal age, become more thermally resistant and thus less readily broken during cooking. By contrast, toughness due to the contractile proteins is determined by conditions during the first few postmortem hours, when rapid chilling causes “cold shortening” of the muscles and a consequent very appreciable toughening. Beef and lamb are particularly prone to this process‐induced defect; toughness development in these species can be largely controlled, however, by simple cooling‐rate adjustment during rigor onset.
EFFICACIES OF THREE SANITIZERS UNDER SIX CONDITIONS OF APPLICATION TO SURFACES OF BEEF
Authors: ANDERSON M. E. , MARSHALL R. T. , STRINGER W. C. , NAUMANN H. D. 
Published: August 2006

ABSTRACTEfficacies and optimum application conditions of three sanitizers (chlorine, 200–250 ppm; acetic acid, 4.0%; and quaternary ammonium, 3.78 g/liter) were determined. Variables were three rates of flow of sanitizer (1.7, 3.4 and 6.8 liters/min), washed and unwashed meat, warm (38°C) and cold meat (3.3°C), and two pressures of sanitizer application (3.5 and 14.0 kg/cm2). Results were averaged over other variables providing the following data for individual variables. Acetic acid gave a high initial average decrease in counts (−1.47 log), and counts decreased (−1.79 log) up to 48 hr after sanitization. Chlorinated solution caused an initial mean difference of −0.31 log and a difference after 48 hr of 0.53. The quaternary ammonium compound produced differences of −0.79 and −0.03 log in immediate and 48‐hr counts. Acetic acid and hypochlorite were nonselective, but the quaternary sanitizer allowed more oxidase positive, nonfermentative bacteria to survive.
LIPID CHANGES IN FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE: EFFECTS OF DIETARY FAT, FREEZING METHOD, AND STORAGE TEMPERATURE
Authors: GIBSON T. A. , WORTHINGTON R. E. 
Published: August 2006

ABSTRACTChannel catfish (Ictalurus punctutus) were grown in tank culture on diets containing either tallow or menhaden oil at 10% of diet. Processed fish were frozen in air at —18°C or in nitrogen spray at ‐77°C, sealed in polyethylene, and stored at either ‐18 or ‐35°C. Levels and fatty acid profiles were determined for total lipid, triglyceride, phospholipid, and free fatty acids in fresh fish that had been held on ice for 2 days and in frozen fish at 0, 94, 220, and 312 days. Dietary lipids strongly affected fatty acid profiles of all lipid fractions. Free fatty acid production occurred only in fish held on ice and in fish stored at ‐18°C. Changes in free fatty acid profiles and decreases in phospholipid levels indicated phospholipase activity. After 312 days storage at ‐18°C free fatty acid levels reached approx 0.93%. Measurable oxidative deterioration did not occur under either condition of frozen storage.
BACTERIOLOGICAL SURVEY OF THE CHANNEL CATFISH (Ictalurus punctatus) AT THE RETAIL LEVEL
Authors: ANDREWS W. H. , WILSON C. R. , POELMA P. L. , ROMERO A. 
Published: August 2006

ABSTRACTUsing standard procedures, aerobic plate counts (APC), total and fecal coliform most probable number (MPN) determinations, and analyses for Salmonella, Arizona, Shigella and Edwardsiella tarda were performed on 335 fresh and 342 frozen sample units of channel catfish. APC values for 93.0% of the fresh and 94.5% of the frozen samples were 107 organisms per g. Fecal coliform MPN values for 70.7% of the fresh and 92.4% of the frozen samples were 400 organisms per g. The occurrence of Salmonella in channel catfish was subject to seasonal variation. Salmonella‐positive samples yielded 15 serotypes from 8 somatic groups. Edwardsiella tarda was isolated from two samples; Arizona and Shigella were not detected.
COMPARATIVE PROTEIN STUDIES (KJELDAHL, DYE BINDING, AMINO ACID ANALYSIS) OF NINE STRAINS OF Agaricus bisporus (Lange) IMBACH MUSHROOMS
Authors: WEAVER J. C. , KROGER M. , KNEEBONE L. R. 
Published: August 2006

ABSTRACTAlthough it is difficult to ascertain the true protein content of mushrooms because of their variable nonprotein nitrogen content and protein heterogeneity, even among strains within a species, some knowledge about a mushroom's protein is essential for nutritional, processing and economic considerations. Protein similarities and differences in cultivated mushrooms are shown with the aid of three analytical methods. Protein data based on amino acid analyses are preferred but too expensive to obtain. Amido black dye binding is the next preferable method. Its correlation with amino acid protein was higher (D.74) than that between Kjeldahl protein and amino acid protein (D.44).
BEAN PROTEIN SEPARATIONS USING LABORATORY AND CONTINUOUS DECANTER CENTRIFUGES
Authors: MIERS J. C. , OLSON A. C. , GRAY G. M. 
Published: August 2006

ABSTRACTCalifornia Small White bean meal was given three acidic extractions at low pH followed by three at high pH by laboratory and pilot plant procedures under similar conditions. Extracts and residues were neutralized to pH 6.5 and lyophilized. Acid extracted bean solids were 31% of the original bean meal by both laboratory and pilot plant procedures. The basic extracted solids were 6% by the two procedures. The protein content in the acid extract was 14% of the original meal by each procedure while the protein in the basic extract was 3% by the two procedures. The decanter‐centrifuge was effective for the separation if the ground bean was not too fine.
EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADS
Authors: TSEN C. C. , REDDY P. R. K. , GEHRKE C. W. 
Published: August 2006

ABSTRACTThe nutritive value of protein in regular and fortified breads was significantly affected by methods of baking. Rat‐feeding tests demonstrated that protein efficiency ratios (PERs) of breads were significantly improved and feed conversion ratios were reduced by substituting steaming or microwave baking for conventional baking. Lysine and other amino acids varied little among conventionally baked, microwave baked, and steamed breads. The significantly low PER of conventionally baked bread indicated that lysine became less available nutritionally with conventional baking than with either microwave baking or steaming. Lysine or soy fortification could effectively raise the PER of conventionally baked bread. Loaf volume and crumb qualities of conventionally baked bread were better than those of microwave‐baked or steamed bread. However, conventional baking produced a much darker brown crust and crumb than did microwave baking or steaming. The effect of heating, as shown by browning, on reducing the bread's nutritive value could be greatly minimized by replacing conventional baking with microwave baking or steaming.
DIETARY FIBER: THE EFFECT OF PARTICLE SIZE AND pH ON ITS MEASUREMENT
Authors: HELLER S. N. , RIVERS J. M. , HACKLER L. R. 
Published: August 2006

ABSTRACTThe effect of particle size, acid and alkali on the composition of processed and unprocessed wheat bran, purified corn pericarp, and peanut hulls was studied. Van Soest's method for fiber analyses was used to measure hemicellulose, cellulose, lignin, and cutin. Hemicellulose values for wheat samples ground through a 60‐mesh screen of Wiley Mill were 20% lower than samples ground through a 20‐mesh screen. Shaking red wheat bran for 24 hr at 25°C solubilized 17% of the hemicellulose at pH 11.5 and 9% at pH 2.2. Refluxing for 60 min reduced the hemicellulose content by 62% at pH 11.5 and by 52% at pH 2.2. Similar losses were observed for purified corn pericarp while little change was found for peanut hulls. Variation in sample particle size and exposing plant fiber to acid and alkali may change fiber composition as measured by the Van Soest procedure.
CARBOHYDRATE COMPOSITION OF WATER‐SOLUBLE PENTOSANS FROM DIFFERENT TYPES OF WHEAT FLOURS
Authors: LINEBACK D. R. , KAKUDA N. SOMNAPAN , TSEN C. C. 
Published: August 2006

ABSTRACTWater‐soluble pentosans from a hard red winter, a hard red spring and a soft red winter wheat flour contained 50–68% carbohydrate and 8–22% protein, after treatment with α‐amylase. Carbohydrate compositions of those pentosans were: arabinose, 39–40%; xylose, 35–42%; and galactose, 18–24%. Fractionation of the pentosans on a column of DEAE‐cellulose yielded five fractions, two of which were fractionated into two subfractions, indicated to be heterogeneous by polyacrylamide disc electrophoresis and by gel filtration. The carbohydrate composition of fractionated pentosans from the three types of wheat differed, particularly in the distribution of carbohydrate components in fractions II, III, and V. Gel filtration patterns were similar for pentosans from all three wheat flours, and indicated that the fractions probably contain glycoprotein components, but part of the protein is present as non‐dialyzable protein that is not glycoprotein.
MICROBIAL INTERACTIONS IN COUNTRY‐STYLE HAMS
Authors: BARTHOLOMEW D. T. , BLUMER T. N. 
Published: August 2006

ABSTRACTHams were inoculated with Pediococcus cerevisiae cells to determine effects of a lactic acid starter culture on resident microflora of hams. Butt microflora of control hams was predominated by lactobacilli, whereas coagulase negative staphylococci were most prevalent in the cushion. Inoculated hams were predominated by P. cerevisiae in both butt and cushion areas. Other bacteria isolated included fecal streptococci, Enterobacteriaceae, micrococci, bacilli, and yeasts. The natural flora of country‐style ham appeared to be antagonized by P. cerevisiue, while a staphylococcal isolate and fecal streptococci were most antagonistic to the natural flora on agar media.
THE ALKYLBENZENES IN ROAST BEEF
Authors: MIN DAVID B. S. , INA K. , PETERSON R. J. , CHANG S. S. 
Published: August 2006

ABSTRACTThe volatile components of roast beef were isolated by a specially designed gas entrainment apparatus. The isolated compounds were separated into acidic, basic and neutral fractions. The neutral fraction was further separated by repeated gas chromatography on two different stationary phases and collected as subfractions. The individual subfractions thus obtained were analyzed by gas chromatography‐mass spectrometry. Mass spectral identifications were confirmed by comparing the mass spectra and relative retention times with authentic compounds. A total of 20 n‐alkylbenzenes and substituted alkylbenzenes were positively identified, many for the first time in cooked beef. These alkylbenzenes are probably derived from the fat present in the beef by thermal oxidation.
HIGH TEMPERATURE EFFECTS ON LYSOSOMAL ENZYME DISTRIBUTION AND FRAGMENTATION OF BOVINE MUSCLE
Authors: MOELLER P. W. , FIELDS P. A. , DUTSON T. R. , LANDMANN W. A. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTBovine muscle samples were fractionated and assayed to assess the effects of high postmortem temperatures on lysosomal enzymes and muscle fragmentation values. Samples of the longissimus dorsi muscle were excised from both sides of six animals. One muscle was held at 37°C (HT) and the other was maintained at 2°C as control (C). The pH of the muscles was determined at 1, 4, and 12 hr postmortem. After 12 hr the muscles were homogenized and centrifuged to separate sedimen‐table and unsedimentable fractions which were assayed for β‐glucuronidase and cathepsin C activities. A fragmentation value was also determined for each sample. The pH of the HT samples dropped more rapidly and was significantly lower at both 4 and 12 hr. No detectable difference in total β‐glucuronidase activity was observed between HT and C samples but the distribution was markedly altered as shown by significant differences in the percent of total activity that was unsedimentable (HT > C, P < 0.025) and specific activities of the sedimen‐table (HT > C, P < 0.025) and unsedimentable (HT > C, P < 0.025) fractions. For cathepsin C there was a significant drop in total enzyme activity (HT > C, P < 0.005) resulting from an apparent degradation of the unsedimentable enzyme which had been released by the HT treatment. The fragmentation values were significantly different showing that the HT samples had probably undergone limited proteolysis resulting in a reduction of muscle fragment size after homogenization. These results add support for the role of lysosomal enzymes in postmortem tenderization.
AN IMPROVED METHOD FOR THE DETERMINATION OF RESIDUAL HYDROGEN PEROXIDE IN MILK
Authors: GUPTA C. B. , ESKIN N. A. M. , FRENKEL C. , SADOVSKI A. Y. 
Published: August 2006

ABSTRACTThe method of hydrogen peroxide determination in milk described by Ferrier et al. (J. Dairy Sci. 53: 598, 1970) was modified. This modification increased the sensitivity threefold and permitted the detection of less than 1 ppm hydrogen peroxide in milk.
ABSORPTION OF A TAINT AROMA BY EGGS
Authors: MAC LEOD ALEXANDER J. , CAVE S. JANE 
Published: August 2006

ABSTRACTThe extent of absorption of ethyl propyl sulphide into whole shell eggs was examined both for eggs of different ages and for eggs stored in the tainting atmosphere for different lengths of time. The latter proved the more important factor but an absorption plateau is approached with time. Significant amounts of the taint aroma were absorbed in all instances.
FERULIC ACID AND OTHER PHENOLICS IN OAT SEEDS (Avena sativa L. Var Hinoat)
Authors: DURKEE A. B. , THIVIERGE P. A. 
Published: August 2006

ABSTRACTThis note presents results of a survey of the free and bound phenolic acids and some other poly phenols in the seed meat from the oat (Avena sativa L. Var Hinoat) which is of some interest as a potential high protein cereal food.