bluuebunny/crossref_metadata_2025_split huggingface dataset:
EFFECT OF FORMULATION VARIABLES ON SENSORY QUALITY OF SPICED LUNCHEON LOAVES
Authors: CARPENTER J. A. , REAGAN J.O. , BROWN D. D. , HALL F. W. 
Published: August 2006

ABSTRACTThe effects of three levels of fat (25, 30 and 35%), nonfat dry milk (NFDM) (0, 5 and 10%) and added water (yields of 115, 130 and 125% of the original meat block) on the sensory qualities of spiced luncheon loaves were evaluated. A 20‐member trained taste panel evaluated each loaf for color, flavor, firmness and general acceptability characteristics and a Universal Instron Testing Instrument was employed for objective texture measurements. Fat level and added water (yield) had highly significant (P > 0.01) effects on color while fat level influenced the flavor characteristics of the product. All variables tested significantly (P > 0.01) affected firmness, while fat content influenced (P > 0.01) the general acceptability of the loaves. For all responses measured, a significant (P > 0.05) interaction between levels of fat and NFDM existed. Taste panel members indicated a preference for loaves containing 30% fat and 5.0% NFDM. Color scores and firmness decreased as the amount of added water increased. Product shrinkage increased as added water (yield) was increased but decreased as the amount of NFDM was added to the formula.
ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
Authors: IGLESIAS HÉCTOR A. , BOQUET REINALDO , CHIRIFE JORGE 
Published: August 2006

ABSTRACTIt is shown that the conventional (or unweighed) least squares method must not be used to evaluate the B.E.T. constants, Xm and C, when using a rearranged linear B.E.T. plot recently suggested in the literature. This is illustrated using literature data on water sorption in several foods. In this case a semi‐weighted (or weighted) least squares analysis becomes necessary. It is also shown that the unweighted least squares analysis should not be applied even to the familiar linear B.E.T. plot. In this particular case, however, and because of a fortuitous coincidence, this procedure leads to not significant differences — at least in food research — in the numerical values.
EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF
Authors: THOMPSON S. G. , OCKERMAN H. W. , CAHILL V. R. , PLIMPTON R. F. 
Published: August 2006

ABSTRACTGround beef and soy‐beef mixtures were stored at 3°C, and microbiological enumerations and thiobarbituric acid (TBA) measurements conducted to investigate the effect of soy protein concentrate on ground beef shelf life. Soy‐beef formulations have lower oxidation rates than the ground beef mixtures as indicated by lower thiobarbituric acid (TBA) values. At the end of 6 storage days, the soy‐beef formulations had higher numbers of staphylococci, coliforms, proteolytics, and total organisms, but this was usually not statistically significant. The ground beef and tap water mixtures consistently gave the lowest counts of all enumerations.
EVALUATION OF A CALCIUM ALGINATE FILM FOR USE ON BEEF CUTS
Authors: WILLIAMS S. K. , OBLINGER J. L. , WEST R. L. 
Published: August 2006

ABSTRACTEffects of a calcium alginate coating on retail beef pieces and steaks were studied. Microbiological analyses were performed on beef pieces following treatments with: (1) a calcium alginate coating; (2) a 200 ppm HOCl solution; (3) a combination of 1 and 2; (4) a coliform inoculation and/or (5) no treatment (control). Each sample was wrapped in a polyvinyl chloride (PVC) film and stored at 5°C for up to 7 days. The rate of microbial growth for total and coliform counts on the meat was not significantly different with coated and uncoated meat samples. The HOCl treated meat had significantly lower total microbial counts and coliform populations when compared to either the calcium alginate or the HOCl‐calcium alginate treated meat. Acceptance of the calcium alginate film involved retail display and organoleptic evaluations of 40 2.54 cm thick beef steaks. Steaks that received the calcium alginate coating were significantly lower in shrinkage loss, drip and degree of off‐odor detected through 96 hr storage when compared to the uncoated steaks. The coating significantly prolonged muscle color through 96 hr storage. No significant differences were observed between treatments for appearance, surface discoloration, flavor, juiciness, tenderness, overall acceptability or cooking loss.
AVAILABILITY AND MICROBIAL STABILITY OF RETAIL BEEF‐SOY BLENDS
Authors: BELL W.N. , SHELEF L.A. 
Published: August 2006

ABSTRACTThe availability and microbial quality of retail beef‐soy blends in the Detroit area were investigated. Samples were stored at 4°C and microbial populations, pH, hydration and organoleptic qualities were studied from purchase day to spoilage. Retail hamburger meat, dry and re‐hydrated texturized soy protein, and blends (10‐70%) were also studied. The rate of microbial growth in the soy‐beef blends (25% soy) was faster than in beef, and spoilage was detected after 5‐6 days at 4°C. The spoilage microflora was similar to that of fresh beef, consisting predominantly of gram negative psychrophiles. Spoilage was accompanied by an increase in pH, slime formation and off‐odors. It is concluded that at levels acceptable to the consumer (approx 25% soy) beef‐soy blends spoil in a manner similar to that of ground beef and should be stored and treated as such.
MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAM
Authors: SIEGEL D. G. , THENO D. M. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTSamples of the tacky exudate formed on meat surfaces as a result of salt, phosphate and massaging were removed at intervals during 24 hr of massaging, and analyzed by SDS polyacrylamide gel electrophoresis to determine the relative percentage of various myofibrillar proteins present. The results showed that phosphate exerts the greatest effect on the relative percentages of actin, myosin and tropomyosin, and its action occurs primarily on meat surfaces before the massaging process is initiated. The massaging process involves great degrees of tissue destruction at the cellular level which aids in the extraction, solubilization, concentration and distribution of the major myofibrillar proteins on surfaces and in interiors of muscle chunks, which is beneficial in the improvement of binding.
EFFECT OF ICED STORAGE ON FREE FATTY ACID PRODUCTION AND LIPID OXIDATION IN MULLET MUSCLE
Authors: DENG J. C. 
Published: August 2006

ABSTRACTThe influence of two periods of iced storage followed by up to 12 months frozen storage on development of free fatty acid and oxidative rancidity was studied. Mullet held in the round for 1 day and 7 days iced storage were processed into various forms of mullet flesh: mullet in the round, boneless skin‐on and skin‐off fillets with and without anti‐oxidant treatment and were then stored at ‐18°C. Generally, higher free fatty acid levels and less lipid oxidation (TBA and peroxide value) were observed in frozen mullet fillets (with and without skin) with a longer period of iced storage, except for the frozen skin‐on fillets which showed no significant difference in oxidation between the two periods of iced storage. However‐ frozen, antioxidant‐treated (immersed, in 0.25% TBHQ + 2% ascorbic acid) fillets with the longer period of iced storage had less free fatty acid production than the fillets with the shorter period of iced storage. Oxidative rancidity followed the same trend as free fatty acid development in the skin‐off fillets, but was not significantly affected by the duration of iced storage in the skin‐on fillets. In mullet frozen in the round after the two different periods of iced storage, the trend of free fatty acid production was similar to the development of oxidative rancidity. Both free fatty acid and oxidative rancidity were higher in the frozen sample with 7 days iced storage than the samples with 1 day iced storage.
STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS
Authors: KREISMAN L. N. , LABUZA T. P. 
Published: August 2006

ABSTRACTA series of intermediate moisture food processed cheese foods were made utilizing water, nonfat milk solids and propylene glycol to change the water activity to 0.81, 0.86, 0.90, 0.91 and 0.94. The stability of these cheeses was tested over a 6‐month period at room temperature. The cheeses were challenged with three molds (Aspergillus niger, Aspergillus glaucus and Penicillium roqueforti), and two pathogenic bacteria (Staphylococcus aureus and Salmonella anatum). Changes in color, texture, meltability and organoleptic acceptability were followed. The high aw cheeses (0.90‐0.94) supported the growth of the three molds, while only the 0.94 aw cheese food supported the growth of Staphylococcus aureus. The lower aw cheeses (0.81 and 0.86) were stable microbiologically. However, the lowest aw cheese was initially not acceptable in terms of the other parameters, while the 0.86 aw cheese became unacceptable after 6‐8 wk. The IMF cheese food at a aw 0.90 was the most acceptable, with a shelf life of about 5 months.
SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITION
Authors: JOHNSON K. W. , SNYDER H. E. 
Published: August 2006

ABSTRACTSoymilk was produced by (A) heating of intact soybeans after soaking but before disruption, (B) heating of soaked soybeans to 80°C during disruption, and (C) disruption of soaked soybeans with no prior heating. The results show that process A has low yields of solids and low recoveries of protein in comparison with processes B and C. Heating of soybeans preceding disruption seems to keep protein bodies intact when soybean cells are disrupted. Homogenization will redisperse protein bodies that have been fixed by heat, and homogenization at high pressure (8,000 psi) and high temperature (75°C) is more effective than lower pressures and temperatures. Data are presented on rates of water or buffer uptake by steeping soybeans, on times and temperatures needed to eliminate the green‐beany flavor and on the solids analysis by spectrophotometry.
MEASUREMENT OF THE THERMO‐PHYSICAL PROPERTIES OF COMMON COOKIE DOUGH
Authors: KULACKI F. A. , KENNEDY S. C. 
Published: August 2006

ABSTRACTDespite the volume of research done on food properties, the literature reports little related to the baking industry, particularly confectionary dough. This paper reports results of an experimental study of thermal conductivity, specific heat, density and thermal diffusivity of two different types of cookie dough. Thermal conductivity of both doughs were moderately dependent on temperature. Thermal diffusivities of each type dough were evaluated using experimental values of thermal conductivity, specific heat and density. Total experimental uncertainty in the thermal diffusivity was estimated as 0.134 for the AACC formula and 0.15 for the hard‐sweet formula dough.
MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE
Authors: THENO D. M. , SIEGEL D. G. , SCHMIDT G. R. 
Published: August 2006

ABSTRACTSamples of rectus femoris were collected from cured ham muscles which had been massaged for 0, 1, 2, 4, 8 or 24 hr with 0, 1, 2, or 3% of added salt in the presence or absence of 0.5% phosphate for examination with a scanning election microscope (SEM). After several hours of massaging, fiber disruption became evident. Further massaging resulted in longitudinal disruption of the fibers. Myofibrils were observed to separate and shred from the surface of the fibers. After 24 hr of massage, all treatments showed massive fiber disruption and loss of normal structural integrity. The effects of massaging were more pronounced in the presence of salts and phosphates at all time intervals.
EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP
Authors: BOWLING R. A. , SMITH G. C. , DUTSON T. R. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTEffects of prerigor conditioning treatments on processing time, quality characteristics and muscle properties were determined using three muscles from each of 84 lamb carcasses. Carcasses (n = 72) were subjected, beginning 1 hr post‐exsanguination, to one of six conditioning treatments and compared to normally chilled lambs (n = 12). Treatments differed in conditioning period, conditioning chamber environment (temperature, relative humidity, air velocity) and in use of electrical stimulation. All carcasses were maintained at 0°C after the 2‐8 hr conditioning period until fabrication at 72 hr postmortem. Panel ratings (SPR), shear force (SF), water‐holding capacity (WHC) and sarcomere length (SL) were determined for longissimus dorsi (LD), biceps femoris (BF) and semimembranosus (SM) muscles. Lambs in treatments +49 and +32 had the slowest rate of temperature decline, high rates of pH and ATP decline, low WHC, the most pronounced sarcomere shortening and the toughest LD and BF. Carcasses in the +16 treatment reached temperatures critical to cold shortening (9‐11°C) 8‐9 hr later than carcasses in the ‐16 treatment, had longer sarcomeres, had more tender BF (SF) and SM (SPR and SF) muscles but had much lower WHC. Among carcasses conditioned at ‐32°C, those which were electrically stimulated (ES) had lower carcass temperatures at 3 and 4 hr postmortem, had faster rates of pH (LD and BF) and ATP (LD) decline and lower WHC but did not differ in tenderness from those which were not ES. Production of tender lamb, with minimal energy expenditure and no increase in cooler shrinkage, was best accomplished by chilling lambs for 8 hr at +16°C (65% relative humidity and 9m/min air velocity).
POLYPHENOL OXIDASE OF d'ANJOU PEARS (Pyrus communis L.)
Authors: HALIM D. H. , MONTGOMERY M. W. 
Published: August 2006

ABSTRACTStability, substrate and inhibitor specificity and electrophoretic properties of a crude polyphenol oxidase (PPO) preparation extracted from d'Anjou pears (Pyrus communis L.) were investigated. The pH optimum of PPO occurs at 7.0. Heat inactivation of PPO followed first order kinetics and approximately 50% of PPO activity was inactivated after heating for 11.7, 6.25, 2.24 and 1.1 min at temperatures of 70°, 75°, 80° and 85°C, respectively. Crude PPO extract was active towards o‐dihydroxyphenols, but inactive towards monophenols. Disc electrophoresis revealed eight active isozymes toward catechol, 4‐methyl catechol, chlorogenic acid, caffeic acid, dopamine, d‐catechin and DL‐dopa. Similar electrophoretic patterns were observed with all substrates. No differences in the electrophoretic patterns were observed between fresh PPO preparations and preparations which had been frozen or dialzyed. Pear PPO was relatively sensitive to most inhibitors tested with the exception of sodium chloride. Of the inhibitors studied L‐cysteine and diethyldithiocarbamate were the most effective against pear PPO.
OXYGEN EFFECT ON THE DEGRADATION OF ASCORBIC ACID IN A DEHYDRATED FOOD SYSTEM
Authors: DENNISON D.B. , KIRK J.R. 
Published: August 2006

ABSTRACTThe stability of reduced and total ascorbic acid in a low moisture dehydrated model food system was determined as a function of water activity, moisture content, oxygen and temperature. Ascorbic acid degradation rates were satisfactorily described by first‐order kinetics and were dependent on water activity and temperature. Rate constants obtained for the model system stored with a large excess of oxygen (303 cans) were compared with those reported previously for the case of limited gaseous oxygen (TDT cans). At all conditions of temperature and water activity the degradation of ascorbic acid was greater for the condition of excess oxygen (303 cans). This effect is interpreted as reflecting the consumption of oxygen dissolved in the moisture of the product and the continuous dissolution of excess molecular oxygen present in the 303 cans. The significance of this oxygen effect is further manifested by the change in activation energies for RAA and TAA destruction at 0.1 aw from 7.0 kcal/mole limited oxygen to 10.7 kcal/ mole in excess oxygen conditions. These data suggest that dissolved and gaseous oxygen are primary factors in the storage stability of ascorbic acid in dehydrated food systems.
INHIBITION OF LYSINOALANINE FORMATION IN FOOD PROTEINS
Authors: FINLEY J. W. , SNOW J. T. , JOHNSTON P. H. , FRIEDMAN M. 
Published: August 2006

ABSTRACTLysinoalanine (LAL), an amino acid derivative which exhibits nephrotoxic properties when fed to rats, is currently of considerable interest to the food industry. LAL has been shown to be present in a number of alkaline and/or heat treated food products. Rate studies were carried out to measure the formation of LAL in the presence and absence of mercaptoamino acids such as cysteine and glutathione. Addition of the mercapto amino acids to casein and soy protein during alkaline processing nearly eliminated the formation of LAL.
KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PANTOTHENIC ACID
Authors: HAMM D. J. , LUND D. B. 
Published: August 2006

ABSTRACTDecimal reduction values (D values) and activation energies for destruction of pantothenic acid (PA) in KH phthalate buffer, pH 4, 5 and 6, in meat puree and in pea puree at temperatures between 118‐143°C were determined using the thermal death time tube method and the Arrhenius equation, Samples were assayed according to AOAC (1975) microbiological method for pantothenic acid. Activation energies ranged from 20,000‐38,000 Cal/mole. As pH increased from 4 to 7, activation energies also increased. The D1 2 1 values ranged from 4‐32 hr for buffered systems and from 38‐40 hr for food systems. These large D values for foods would indicate that PA is not very heat labile and is more stable in these food systems compared to buffered systems.
EFFECT OF PLANT FIBER ON LIPASE, TRYPSIN AND CHYMOTRYPSIN ACTIVITY
Authors: SCHNEEMAN BARBARA OLDS 
Published: August 2006

ABSTRACTWheat bran, whole alfalfa, rice bran, safflower meal, cellulose acetate, xylan, Solka‐Floc and pectin were tested for their ability to affect lipase, trypsin and chymotrypsin activity in vitro. Almost all of the fibers tested, excluding pectin, caused a significant loss of lipase activity. Incubation with Solka‐Floc and xylan resulted in some loss of chymotrypsin activity. Alfalfa and safflower meal exerted the most potent effect on trypsin activity and Solka‐Floc had a slight effect. With all the fibers tested, a part of the enzyme solution was absorbed into the fiber matrix thereby decreasing the availability of total filterable enzyme activity in vitro.
SENSORY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF STORED MECHANICALLY TENDERIZED BEEF SEMIMEMBRANOSUS MUSCLE
Authors: BOYD K. J. , OCKERMAN H. W. , PLIMPTON R. F. 
Published: August 2006

ABSTRACTOne pass through a mechanical tenderizer improves the tenderness of Good grade beef semimembranosus roast. When comparing roast that had been tenderized four times with untenderized roast, cooking drip was increased (P < 0.01), cooking evaporation was decreased (P < 0.01) and cooking rate was faster (P < 0.01). Both aerobic and anaerobic microbial numbers were higher (P < 0.01 and P < 0.05, respectively) for samples tenderized four times than untenderized controls or those tenderized one or two times. Taste panel acceptability at 4 wk was decreased (P < 0.05) compared to acceptability at the initial period or following 2 wk of storage.
POSTMORTEM AGING OF BOVINE MUSCLE: A COMPARISON OF TWO PREPARATION TECHNIQUES FOR ELECTRON MICROSCOPY
Authors: VARRIANO‐MARSTON E. , DAVIS EUGENIA A. , HUTCHINSON T. E. , GORDON JOAN 
Published: August 2006

ABSTRACTTwo preparatory techniques for electron microscopy were employed to investigate ultrastructural changes in bovine muscle during postmortem aging. The ultrastructural changes in aged muscle prepared by ultrarapid frozen thin sectioning procedures were less extensive than those observed in fixed, dehydrated, and embedded muscle, and this suggested that the preparation procedure may affect observed structural characteristics. The major changes observed in unfixed, frozen hydrated muscle were evident as alterations in electron scattering in the striations of the myofibrils indicating that ion redistribution occurred during postmortem aging. Structural alterations observed in aged tissue prepared by standard techniques included disruptions in the Z line, breaks at the Z‐I junction and fading or disappearance of the M line.
TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASE
Authors: EITENMILLER R. R. , KOEHLER P. E. , REAGAN J. O. 
Published: August 2006

ABSTRACTFactors influencing tyramine formation and the presence of tyrosine decarboxylase activity in natural microflora and starter (Pediococcus cerevisiae) fermented sausages were determined. Maximal levels of tyrosine decarboxylase were found during the period of rapid acid development in the natural microflora fermentations. Higher levels of decarboxylase were present in the natural fermented sausages compared to the starter fermented sausages. Tyrosine decarboxylase activity increased during the drying treatment in the natural microflora sausages but remained low in the starter fermented sausages. Greater tyramine contents were found in the natural microflora sausages which had free L‐tyrosine added prior to fermentation. Tyramine contents of the natural microflora and starter fermented sausages without added L‐tyrosine generally reached similar tyramine levels. In the starter fermented sausages, tyramine and tyrosine decarboxylase development comparable to the amounts found in natural microflora fermented sausages occurred only in a sausage which contained added L‐tyrosine that was inoculated with a tyrosine decarboxylase positive Streptococcus faecalis. The study indicated that the natural meat microflora developed during the aging of salted meat can develop tyrosine decarboxylase activity necessary for rapid conversion of tyrosine to tyramine. The use of a starter culture such as P. cerevisiae appears to decrease the possibility of development of a microflora during fermentation that would possess both tyrosine decarboxylase activity and proteolytic activity necessary to produce fermented sausages with potentially hazardous tyramine concentration.
TEMPORARY ANOXIA AS A MEANS OF PREVENTING SUGAR ACCUMULATION DURING STORAGE AT 4°C
Authors: AMIR JACOB , KAHN VARDA , UNTERMAN MIRIAM 
Published: August 2006

ABSTRACTTemporary anoxia (about 20 days) was found to be an effective means to prevent sugar accumulation in potato tubers during storage at 4°C. The sugar level of such tubers re‐exposed to normal atmosphere remained low during additional storage at 4°C for 3 months. During this time, the high level of lactic acid which had accumulated in tubers during temporary anoxia was greatly reduced.