bluuebunny/crossref_metadata_2025_split huggingface dataset:
CONTROL OF Salmonella AND EXTENTION OF SHELF‐LIFE OF BROILER CARCASSES WITH A GLUTARALDEHYDE PRODUCT
Authors: THOMSON J. E. , COX N. A. , BAILEY J. S. 
Published: August 2006

ABSTRACTBroiler chicken carcasses were inoculated with Salmonella typhimurium (180–360,000 cells per carcass), then, in a simulated commercial chilling process, were prechilled at 18°C in water containing glutaraldehyde. On broilers that had been prechilled for 30 min in 0.5% glutaraldehyde (pH 8.6), then chilled in slush ice for 20 min, salmonellae were eliminated when the inoculum level per carcass was 250 cells, but not when the level was 360,000 cells. Transfer of salmonellae from inoculated to uninoculated carcasses (cross contamination) was prevented by glutaraldehyde at 0.01% or more in the prechill water, when the inoculum level was 200–300 cells per carcass. It was not prevented when the level was 360.000 cells per carcass. A lo‐min urechill in 0.5% alutaraldehvde (pH 8.6) extended‐ carcass shelf‐life at 2°C about 6 days beyond that of controls.
CREAM CHEESE BY ULTRAFILTRATION
Authors: COVACEVlCH H. R. , KOSIKOWSKI F. V. 
Published: August 2006

ABSTRACTPasteurized skim milk batches were concentrated by ultrafiltration in an Abcor UF‐22s unit at 50°C to a maximum of 27.6% solids. The UF retentate was standardized with 67–69% fat cream and with ultrafiltrate or water to give a mixture according to cream cheese standards. This was inoculated with lactic acid cultures and processed into hot pack cream cheese according to industrial practices. The resulting cheese showed excellent shelf life and smoothness comparable with standard commercial cream cheese, but with much greater hardness of body. Some advantages noted were: greater efficiency in the utilization of milk solids, flexibility of standardization, and elimination of the whey draining steps. Active cultures were necessary to achieve the proper pH. Slower cultures showed difficulty in overcoming the strong, buffering capacity of the hot‐pack cream cheese retentate.
EFFECT OF TOASTING ON THE NUTRITIVE VALUE OF BREAD
Authors: TSEN CHO C. , EDDY P. R. K. R 
Published: August 2006

ABSTRACTThe nutritive value of bread was significantly reduced by toasting. Rat‐feeding tests showed that the feed conversion ratio, calculated from weight gain and feed intake, was increased, while the protein efficiency ratio of bread was reduced significantly with toasting and with degree toasted. The changes correlated with browning intensities of toasted bread slices. So far as the nutritive value of bread is concerned, toasting, particularly to darkening, is not recommended.
BREADMAKING QUALITY AND NUTRITIVE VALUE OF SPROUTED WHEAT
Authors: RANHOTRA G. S. , LOEWE R. J. , LEHMANN T. A. 
Published: August 2006

ABSTRACTAdjusting processing parameters such as water absorption, fermentation, mixing and proofing times, heat‐treatment of sprouted flour, and addition of K‐bromate and an emulsifier (no shortening) to a no‐time dough system, permitted addition of 20% 3‐day sprouted wheat flour to produce a white bread of overall good appearance and flavor. The lipid concentration increased during sprouting, but the increase in protein and fiber contents was more substantial. Appreciable increase in lysine, during sprouting, has also been reported; however, determined protein efficiency ratios did not indicate so probably because of destruction of lysine during heat treatment of sprouted flour (to inactivate detrimental enzymes) and during baking. High fiber content of sprouted flour probably also adversely affected lysine availability.
A COMPARISON OF ANALYTICAL AND NUMERICAL METHODS OF PREDICTING THE FREEZING TIMES OF FOODS
Authors: CLELAND A. C. , EARLE R.L. 
Published: August 2006

ABSTRACTThe problem of onedimensional heat transfer in finite slabs of freezing food materials cooled from both sides is considered. The authors’ modification to Plank's equation is compared with a numerical scheme. The paper shows that in the important slab freezing problem a simple formula, based on an approximate analytical solution, is at least as accurate as a complex finite difference formulation, and has some substantial practical advantages.
ACID PRETREATMENT OF AGAROPHYTES PROVIDES IMPROVEMENT IN AGAR EXTRACTION
Authors: MATSUHASHI TETSUJIRO 
Published: August 2006

ABSTRACTSeaweeds were soaked in an aqueous hydrochloric acid solution of pH 1.0 at a temperature below 20°C. After the acid pretreatment, agar was readily extracted by boiling seaweeds in a neutral pH medium. Agars of the highest gelling properties which had ever been known for each of the species of the seaweeds were obtained by this new simplified method. Process control is reliable and cooking time shortened. The possible mechanism of agar separation in the seaweed tissue is discussed.
THE POLY‐PROTEIN PROCESS: A NEW METHOD FOR OBTAINING LEAF PROTEIN CONCENTRATES
Authors: ANELLI G. , FIORENTINI R. , MASSIGNAN L. , GALOPPINI C. 
Published: August 2006

ABSTRACTDescribes a new process (Poly‐Protein) for obtaining leaf protein concentrates from alfalfa juice by means of polyelectrolytes. Working conditions and the chemical composition of the products are reported. In particular 50L of juice, obtained by pressing 100 kg of fresh alfalfa, gave 1.6 kg of dry green LPC. The product so obtained has a high protein content and is particularly valuable for its several prospective uses in the feed industry.
ESTlMATlON OF DIGESTIBILITY OF MEAT PRODUCTS CONTAINING EXTENDERS
Authors: UCHMAN W. , WHITMORE R. A. , ACKERMAN S. A. , HAPPICH M. L. , SWIFT C. E. 
Published: August 2006

ABSTRACTProcedures involving pepsin and pepsin‐trypsin digestion of frankfurters were evaluated in efforts to develop a term for “apparent” digestibility to extend applications of estimations of the protein efficiency ratio (PER) of meat food products by ERRC‐APHIS equations. The estimations, termed Est‐PER are based only on amino acid composition. Samples of raw emulsion, cooked frankfurters, and cooked and smoked frankfurters containing all meat, meat extended with soy products, and meat extended with nonfat dried milk were treated with pepsin or pepsin‐trypsin. Their digestibility was determined as % nitrogenous substances and/or % protein digested. Nitrogen digestibility of cooked‐smoked product was also determined by bioassay. Digestibility ranged around 90% with pepsin‐trypsin treatment, whereas digestibility with pepsin treatment was half this and too low for measuring “apparent” digestibility. Pepsin‐trypsin digestibility of cooked and of cooked and smoked frankfurters did not differ; raw frankfurters were significantly less digestible. Average % protein digestibility was somewhat lower than average % nitrogen digestibility on pepsin‐trypsin digestion and more closely approached values for nitrogen digestibility determined by bioassay. Subject to confirmatory studies, the results indicate that % protein digestibility as measured by a procedure involving pepsin‐trypsin digestion may be an acceptable additional term in estimating Est‐PER.
COOKING OF FABRICATED BEEF
Authors: OCKERMAN H. W. , CRESPO F. LEON 
Published: August 2006

ABSTRACTBuns exerted a major influence on the organoleptic scores received by roasted fabricated beef products. The panel scores indicated that testing with buns gave higher scores with less variability than evaluating the meat only. Cooking with foil caps or cooking with foil caps and thermopins resulted in a more palatable product when evaluated with buns than cooking without caps and pins. Pins were useful if cooking speed is an important factor. Cooking to either a 54.5°C or 60°C final internal temperature produced a more palatable product when evaluated with buns than comparable cooking to 65.6°C final internal temperature. In addition, the 60°C endpoint gives added microbiological protection over that provided by the 54.5°C internal temperature.
USE OF SPRAY LECITHIN FOR CONTROL OF GREENING AND GLYCOALKALOID FORMATION OF POTATO TUBERS
Authors: WU M. T. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTSpray treatments with four brands of spray lecithin — PAM®, Mazola No Stick®, Cooking ease® and Griddle Mate®— significantly inhibited light‐induced greening and glycoalkaloid formation of potato tubers. Treatment resulted in 93–98% inhibition in chlorophyll formation and 89–98% inhibition in glycoalkaloid formation.
EFFECT OF HEAT ON THE P‐CAROTENE CONTENT OF NIGERIAN PALM OIL
Authors: MUDAMBI SUMATI R. , RAJAGOPAL M. V. 
Published: August 2006

ABSTRACTFresh palm oil samples were obtained from the Nsukka local market and analyzed for their β‐carotene content. Portions of the palm oil samples were also heated to 11 temperatures between 138°C and 258°C with an interval of 12°C and the β‐carotene determined. The amount of β‐carotene decreased with an increase in temperature. The destruction of β‐carotene was greater when the oil was heated continuously for 30 min at any given temperature. When palm oil is used as a frying medium, only a very small fraction of the β‐carotene is retained.
RELATION OF FINAL INTERNAL TEMPERATURE TO Clostridium perfringens DESTRUCTION IN BEEF LOAVES COOKED IN A CROCKERY POT OR CONVENTIONAL OVEN
Authors: SUNDBERG ALICE DITTMER , CARLIN AGNES FRANCES 
Published: August 2006

ABSTRACTDestruction of Clostridium perfringens S‐45 was compared in inoculated beef loaves cooked to 49°, 57°, 66°, or 74°C in an electric crockery pot (CP) or in an oven at 163°C (MO). In loaves cooked to 74°C, aerobic plate counts were lower and total cooking losses were higher in the CP than in the MO. Destruction of C. perfringens was similar for CP and MO methods. Vegetative cell counts were similar in raw meat and in all loaves cooked to 49°C. Cell counts were reduced by 1.4 log10 at 57°C and 2.2 log10 at 66° and 74°C. Spore counts in raw loaves and in loaves cooked to 49° and to 57°C were similar but decreased by 0.5 log10 and 1.2 log10 in loaves cooked to 66° and 74°C, respectively. In beef loaves cooked to a recommended temperature of 74°C (7 hr in the CP on low and 11/2 hr in the MO), too few C. perfringens S‐45 survived to constitute a food poisoning hazard if the meat were eaten immediately.
INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGES
Authors: WHITING R. C. , RICHARDS J. F. 
Published: August 2006

ABSTRACTThe emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl2, slightly increased by FeCl2, and greatly increased by ZnCl2. Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.
EFFECT OF BIRD TYPE, GROWERS AND SEASON ON THE INCIDENCE OF SALMONELLAE IN TURKEYS
Authors: McBRIDE G. B. , BROWN B. , SKURA B. J. 
Published: August 2006

ABSTRACTThe incidence of salmonellae in 25 turkey flocks of hens, toms and broilers entering a processing plant was investigated by representative sampling of cecae and intestines in each flock. Considerable flock to flock variability was found (0‐72%) with one‐third of the flocks having greater than 10% infection. Variability between flocks from different growers and among flocks from each grower was evident. Certain growers were found to repeatedly ship salmonellae‐infected flocks. There was no difference in the infection levels between the different bird types and the season effect was not significant. This study has shown that it is possible to pinpoint specific salmonellae‐infected flocks that may be contributing to the dissemination of salmonellae in the plant.
KERNEL HARDNESS OF WILD RICE AS AFFECTED BY DRYING AIR TEMPERATURE AND MOISTURE GRADIENT
Authors: WIRAKARTAKUSUMAH M. A. , LUND D. B. 
Published: August 2006

ABSTRACTSamples of wild rice (38‐40% moisture, wet basis) were dried to 7‐8% moisture using three different drying air temperatures and relative humidities, namely, 110°C‐63% relative humidity, 110°C‐6% relative humidity, and 60°C‐20% relative humidity. Samples were subsequently hulled immediately (hulled hot) or hulled after storing 24 hr at room temperature (hulled cold). Evaluations included determination of hulling efficiency, kernel hardness and degree of gelatinization. Hulling was most efficient when a high drying air temperature was used and when the kernels were hulled immediately after drying. Total yield was not affected by temperature gradient or moisture gradient which the wild rice kernels experienced during drying. Head yield was maximum when wild rice was dried under conditions of a high drying air temperature and low mositure gradient, and when it was hulled hot, immediately after drying. The kernel hardness test confirmed that kernels were harder when dried under high temperature, low moisture gradient conditions. Degree of gelatinization studies confirmed that about 90‐95% of the starch in kernels dried under these conditions was gelatinized. The gelatinization of starch was influenced by both temperature and rate of drying. Susceptibility of kernels to cracking increased with increasing magnitude of moisture gradient within kernels. The best processing conditions for wild rice using criteria previously described consist of drying under high air temperature and a low moisture gradient, and hulling the kernels hot, immediately after drying.
EVALUATION OF BIRD CHILLER WATER FOR RECYCLING IN GIBLET FLUMES
Authors: LILLARD H. S. 
Published: August 2006

ABSTRACTFor tests of the feasibility of recycling water from the bird chiller, water samples from eight points in a commercial processing plant were evaluated by the following criteria: fecal coliform levels, total aerobic counts, salmonellae incidence and levels, BOD and COD. Probably due to a great dilution factor, water from the gizzard splitter was of better microbiological quality for recycling than water from the bird chiller but was higher in level of organic contaminants. If bactericidal treatment is omitted, water from the gizzard splitter would be preferable for recycling to giblet flumes. If bactericidal treatment is used, water from the bird chiller would be preferable because of its lower level of organic contaminants.
PREPARATION AND STORAGE OF SWEET POTATO FLAKES FORTIFIED WITH PLANT PROTEIN CONCENTRATES AND ISOLATES
Authors: WALTER W. M. , PURCELL A. E. , HOOVER M. W. , WHITE A. G. 
Published: August 2006

ABSTRACTSweet potato flakes supplemented with soy flour, soy flour plus DL‐methionine, cottonseed flour and wheat gluten flour were prepared. The fortified flakes had higher protein calorie to total calorie ratios but had lower water‐binding capacity than flakes with no supplementary material. The amino acid pattern of soy flour, soy plus methionine and cottonseed flour formulations compared favorably with that of non‐supplemented flakes. Each formulation was stored at 23° and 40°C under nitrogen for 8.25 months. Although the levels of several amino acids appeared to change significantly during storage, only glycine in the gluten formulation linearly decreased. Tyrosine in the soy formulation appeared to increase during storage. Flakes stored at 40°C appeared to develop off flavors and to lose water‐binding capacity.
USE OF PAPAIN IMMOBILIZED ON SPHEROSIL FOR BEER CHILLPROOFING
Authors: MONSAN P. , DUTEURTRE B. , MOLL M. , DURAND G. 
Published: August 2006

ABSTRACTPapain has been immobilized on Spherosil, a porous silica, by two methods: reaction with glutaraldehyde activated amino groups and direct bonding to acetal groups. Both amino and acetal groups were grafted onto the silica via silane coupling. Best results were given by the second method. This derivative was used on a 1‐L packed bed reactor for continuous processing of beer produced by a fermentor using immobilized Saccharomyces uvarum cells. The papain reactor was effective for on‐line beer chillproofing, as measured by the sensibility of the beer to tannin addition.
THIAMINE, RIBOFLAVIN, NIACIN AND COLOR RETENTION IN CANNED SMALL WHITE AND GARBANZO BEANS AS AFFECTED BY SULFITE TREATMENT
Authors: LUH B S. , KARBASSI MAHMOUD , SCHWEIGERT B S. 
Published: August 2006

ABSTRACTThe sulfite soaking process was applied to canning of dry beans for color improvement. The process involves presoaking California small white (CSW) and Garbanzo beans in water containing 0.05—0.15% sodium bisulfite for 12 hr, followed by thorough washing, blanching, rinsing and canning. Canned CSW and garbanzo beans showed an improvement in color through the sodium bisulfite soaking process. The level of residual SO2 in the canned beans increased as the concentration of NaHSO3 in the soaking water was increased. The residual SO2 content was 3.1‐3.4 ppm in the canned CSW presoaked in 0.15% NaHSO3, and 9.2‐9.8 ppm in the canned garbanzo beans. Data presented in this investigation show the loss of more thiamine at higher concentrations of NaHSO3 (0.10—0.15%). Riboflavin and niacin were largely retained in the NaHSO3 soaking treatment prior to canning.
ENHANCEMENT OF POWDERED SOFT DRINK MIXES WITH ANTHOCYANIN EXTRACTS
Authors: SHEWFELT R. L. , AHMED E. M. 
Published: August 2006

ABSTRACTAnthocyanin extracts derived from blueberries and red cabbages using two extraction methods, a S02 extraction procedure and a methanol extraction/ion exchange purification procedure, were compared as colorants in powdered soft drink mixes. Total anthocyanins, total flavonols and ascorbic acid retention did not change significantly during 6 wk of storage of the dry mixes at 21°C and 35°C. However, loss of anthocyanins was observed in the reconstituted beverages containing purified methanol extracts during 9 days of storage at 4°C. Degradation of ascorbic acid in the reconstituted beverages containing ion exchange‐purified extracts and the commercial control, proceeded at a rapid rate reaching 95% reduction after 9 days storage at 4°C. SO2 ‐extracted powders exerted a protective effect on ascorbic acid retention during the same period of reconstituted storage. Sensory color evaluation of the products indicated that beverages containing methanol‐derived blueberry extracts were preferred to commercial cherry controls.
FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS
Authors: AVENS JOHN S. , PODUSKA PAUL J. , SCHMIDT F. PIERCE , JANSEN G. RICHARD , HARPER JUDSON M. 
Published: August 2006

ABSTRACTA study was conducted to compare four school food preparation and delivery systems regarding microbiological content of foods as indicative of potential food safety hazards. Food samples were collected along the preparation and delivery line of each of 10 menu items from 16 total schools representing the four food preparation and delivery systems. Schools and systems were compared on the basis of statistically significant differences in aerobic plate count and relative frequency of improper food temperature and objectionably high indicator bacteria counts. Food preparation and handling abuse was a characteristic of individual schools and was not uniquely characteristic of any particular food preparation and delivery system or systems.
MOLECULAR CHANGES IN THE SALT‐SOLUBLE MYOFIBRILLAR PROTEINS OF BOVINE MUSCLE
Authors: CHENG CHIN‐SHENG , PARRISH F. C. 
Published: August 2006

ABSTRACTMyofibrils were isolated in a buffered medium by differential centrifugation from at‐death and 1‐, 2‐ and 10day postmortem bovine longissimus muscle. Following isolation, myofibrils were extracted with Hasselbach‐Schneider (H‐S) solution, 0.6M KC1 buffered solution and 1 mM Tris, pH 8,5 solution. Postmortem changes in isolated myofibrils and their protein extracts were characterized with SDS‐polyacrylamide gel electrophoresis. SDS‐polyacrylamide gels showed that H‐S and KC1 buffered solutions extracted thick and thin filament proteins of myofibrils isolated from either at‐death or postmortem muscle samples. Changes in protein extractability with H‐S and KC1 solutions during postmortem storage were difficult to assess. 1 mM Tris solution extracted the thin filament proteins, actin, tropomyosin and troponin, and the thick filament proteins, C‐protein and myosin light chains. α‐Actinin was very resistant to 1 mM Tris, pH 8.5 solution extraction from isolated myofibrils of at‐death muscle, but it was readily extract‐able from isolated myofibrils of postmortem muscle. C‐protein also seems to become more extractable during postmortem aging of muscle. The prominent and distinguishable change occurring in the strong salt‐soluble proteins of the myofibril during postmortem storage of muscle at 2°C was the gradual degradation of troponin T and the concurrent appearance of a 30,000‐dalton component. These results indicated that modifications occur in thick and thin filament proteins during postmortem storage and that these modifications are possibly related to calcium activated factor (CAF).
DETERMINATION OF RESIDUAL SPECIES SERUM ALBUMIN IN ADULTERATED GROUND BEEF
Authors: HAYDEN A. R. 
Published: August 2006

ABSTRACTSpecies‐specific antisera were used in agar‐gel precipitin reactions to determine the presence of serum proteins from pig, horse and rabbit flesh in saline extracts of fresh ground beef that contained flesh from these species. Precipitin lines of identity were observed between species serum and extracts obtained from ground beef which contained 1, 3 and 5% species flesh. No reactions were observed with control bovine serum. The results indicated that serum albumin was the major protein detected for each species. This method could be used for the qualitative detection of species adulterants in fresh ground beef.
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE
Authors: THENO D. M. , SIEGEL D. G. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTSamples of the tacky exudate formed on meat surfaces as a result of massaging muscle in the presence of salt and/or phosphate were removed at intervals during 24 hr of massaging and observed using a light microscope. Samples without added salt or phosphate showed broken fibers and fragments from fiber disruption. Samples with salt or phosphate showed both solubilized protein and fragments from fiber disruption. Samples with salt and phosphate showed primarily clouds of solubilized protein. Length of massaging enhanced the effects in all samples.
NUTRITIONAL EVALUATION OF PORCINE GLOBIN USING Tetrahymena pyriformis STRAIN E
Authors: PARMER E. L. , SURAK J. G. , KNAPP F. W. 
Published: August 2006

ABSTRACTTetrahymena pyriformis strain E was used to compare the nutritive value of globin before and after peptic hydrolysis. In addition, the nutritive value was determined for shy protein, peanut protein, casein and gluten both as a sole source of nitrogen and combined with globin in isonitrogenous amounts. The nutritive value of casein ranked the highest followed by peanut protein, soy protein, globin and gluten. Peptic hydrolysis of globin, gluten and soy protein increased the cellular growth of T. pyriformis while hydrolysis had no effect on cellular growth when casein or peanut protein were used as the amino acid source. The ranking of nutritive values after peptic hydrolysis was as follows: casein, soy protein, gluten, peanut protein and globin. This indicates a difference in the availability of amino acids from some intact proteins. The nutritive value of globin was increased by blending the globin with other proteins. The Tetrahymena assay with peptic hydrolysis is an excellent procedure for the rapid screening of the quality of individual proteins or blends.