bluuebunny/crossref_metadata_2025_split huggingface dataset:
A RESEARCH NOTE EFFECTS OF PRESSURIZATION AND REFRIGERATED STORAGE ON MICROSTRUCTURE OF FISH MUSCLE TISSUE
Authors: ASHIE I.N.A. , SIMPSON B.K. 
Published: May 2007

ABSTRACT Fish muscle tissues were subjected to high hydrostatic pressures in the range of 1,000 ‐ 3,000 atm and the tissues subsequently observed using transmission electron microscopy. Pressurization at 1,000 atm caused contraction of the sarcomere with the I‐band thin filaments being lost while the A‐band was unaffected. On pressurizing the tissues at 2,000 atm, the I‐band region became more visible with breakdown of the thin filaments in this region as well as the Z‐disks. There was gross disintegration ofmyofibrillar structure with collapse of A‐band structure and T‐tubular system on subjecting muscle tissue to 3,000 atm of pressure. However, there were no observable changes in myofibrillar structure beyond these initial changes during the subsequent 21 days of storage under refrigerated conditions (4–7C). The results provide the structural basis for pressure‐induced changes in fish texture.
PATTY FORMATION METHOD, THICKNESS AND WEIGHT EFFECTS ON PROPERTIES OF COOKED LOW‐FAT BEEF PATTIES
Authors: LIU M.N. , BERRY B.W. 
Published: May 2007

ABSTRACT Effects of patty thickness (0.95 and 1.27 cm), weight (90 and 113 g) and type of patty fill method (traditional gravity fill = FF and twisted through holes into mold = TF) were evaluated using low‐fat (10%) ground beef. An increase in patty thickness from 0.95 cm to 1.27 cm, resulted in a decreased (P<0.01) sensory firmness and peak load (Newtons) and increased (P<0.01) initial juiciness. TF fill method and 1.27 cm thick FF treatments improved tenderness and juiciness over 0.95 cm thick FF patties. This study revealed that improvements in tenderness and juiciness of low‐fat beef patties can be attained through use of appropriate patty formation procedures.
A RESEARCH NOTE TENDERIZING CALLIPYGE LAMB WITH THE HYDRODYNE PROCESS AND ELECTRICAL STIMULATION1
Authors: SOLOMON M.B. , CARPENTER C.E. , SNOWDER G.D. , COCKETT N.E. 
Published: May 2007

ABSTRACT The effectiveness of the Hydrodyne process and low voltage carcass electrical stimulation (ES), either alone or in combination, for tenderizing muscle from callipyge and normal lambs was evaluated. One hundred grams of explosive was used for the Hydrodyne treatment. Reductions in shear force with magnitudes of 33 to 67% were observed for the Hydrodyne treatment for the longissimus (LM) muscle from callipyge and normal lambs, respectively. Carcass ES had no effect (P>0.05) on either callipyge or normal lamb shear values. However, ES improved the response (48%) of the Hydrodyne treatment in the LM of callipyge lamb. Shear force for semitendinosus muscles averaged 3.53 kg and showed no response to either tenderizing treatment. Results suggest successful tenderization of lamb LM with the Hydrodyne technology.
A RESEARCH NOTEE CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK AS AFFECTED BY DIAMINOCYCLO‐HEXANE‐TETRACETIC ACID MONOHYDRATE
Authors: PARKINGTON J.K. , MARRIOTT N.G. , WANG H. , CLAUS J.R. 
Published: May 2007

ABSTRACT Restructured pork chops were manufactured from ground pork shoulders that had been color modified by washing with phosphate buffer solutions, color modified with the addition of diaminocyclo‐hexane‐tetraacetic acid monohydrate (CDTA), or not color modified as a control. Proximate analysis, cooking loss, pH, sensory traits, color (subjective and objectivee, and TBARS were evaluated. Color modified washed samples without CDTA had higher (P<0.05) pH and moisture content and lower (P<0.05) percentage protein and cooking loss than the control treatment. There was no difference (P>0. 05) between control and color modified products for sensory traits. These traits did not change from 1 to 10 days except for favor intensity which decreased for the color modified product. Thiobarbituric acid reactive substances (TBARS) values revealed that the washed product did not become rancid with or without CDTA, until after 10 days of display; whereas, the control was rancid the first day. This modification produced a lighter colored (P<0.05) product that is less vulnerable to rancidity.
INSTRUMENTAL AND SENSORY MEASUREMENT OF BEEF PATTY AND SAUSAGE TEXTURE
Authors: FAROUK M.M. , HALL W.K. , HARRISON M. , SWAN J.E. 
Published: May 2007

ABSTRACT Beef sausages and beef patties of different texture were produced by varying the fat content in the raw mix over the range 5–30%. Batter shear stress and strain increased linearly with increased fat level (P<0.09 and 0.001, respectively). Although batter shear stress was not related to sensory scores, shear strain was directly related to moistness and inversely related to grittiness scores (P<0.05). Batter sensory moistness increased and firmness and grittiness deceased linearly with fat content (P<0.001). Changes in fat content did not affect the peak force of cooked patties, and there were poor correlations between patty peak force and sensory scores. Patty juiciness and softness increased and patty cohesiveness and chewiness decreased with fat content (P<0.001). Batter cook yield increased and patty cook yield decreased with increasing fat level (P<0.001). Sensory scores, using trained panelists, were more sensitive to the effect of fat content on patty and sausage texture than instrumental measurements.
EFFECTS OF CASTRATION ON LIVE PERFORMANCE, CARCASS YIELD, AND MEAT QUALITY OF MALE PIGS FED WHEAT OR CORN BASED DIETS1
Authors: SATHER A.P. , JEREMIAH L.E. , SQUIRES E.J. 
Published: May 2007

ABSTRACT Intact (85) and castrated (86) male pigs were slaughtered at 96.3 kg and at an average slaughter age of 150.1 days producing 79.1 kg carcasses. Either a corn or wheat‐based, nutritionally equivalent ration was fed ad libitum. Nine percent less feed was required to market entire (intact) males when compared with castrates. Entire males had at least 1.9% more lean content and perhaps as much as 10% more carcass value. Little evidence was found to suggest that entire males had reduced meat quality. Preslaughter handling was an important aspect, since detrimental effects from inadequate preslaughter handling techniques appeared to be greater than those associated with gender. Therefore, considering production aspects only, entire male pigs should be able to be successfully marketed in Canada. However, detection and control of “sex‐taint” and consumer acceptance of fresh pork from entire male pigs must be addressed.
COOKING AND SHEARING METHODOLOGY EFFECTS ON WARNER‐BRATZLER SHEAR FORCE VALUES OF PORK
Authors: APPLE J.K. , RAKES L.K. , WATSON H.B. 
Published: May 2007

ABSTRACT Pork loin chops from 50 carcasses were used to evaluate the effect of cookery method and shearing methodology on Warner‐Bratzler shear (WBS) force values. Chops were cooked to an internal temperature of 70C on either an electric openhearth grill or in a commercial convection oven. After a 2 h cooling period, five 1.27‐cm diameter cores from each chop were sheared once through the center of the core with either: (1) a Warner‐Bratzler machine; (2) an Instron Universal Testing Machine with a WBS device in compression; or (3) an Instron Universal Testing Machine with a WBS device in tension. Chops cooked in the convection oven had lower (P < 0.03) WBS force values than chops cooked on an open‐hearth grill (2.78 vs 2.98 kg, respectively). Shear force values obtained with the Warner‐Bratzler machine were lower (1.93 kg; P < 0.01) than those from the Instron with either the WBS device in compression (3.53 kg) or in tension (3.18 kg).
INCIDENCE OF PESTICIDE RESIDUES IN ADIPOSE TISSUE OF BEEF, PORK AND POULTRY FROM PLANTS LOCATED IN NORTHWESTERN MEXICO
Authors: VAZQUEZ‐MORENO L. , LANGURE A. , ORANTES C. , FLORES M.E. , BERMUDEZ M.C. 
Published: May 2007

ABSTRACT This study involved testing of adipose tissue from beef (208 samples), pork (112 samples) and poultry (39 samples) for pesticide residues, including nine different chlorinated hydrocarbons (CHC) and nine organophosphates (OP). Tissues were collected during a two‐year period (1996–1997) from plants located in the Northwestern Mexico, and determinations conducted by gas chromatography under international performance criteria. While none of the pork samples contained CHC residues, 17 (1996) and 11 (1997) beef samples contained either hexacholorobenzene, heptachlor, aldrin or dieldrin. Also, poultry samples (three in one year and four in the other) contained residues of either hexachlorobenzene, heptachlor or dieldrin. None of the tissues tested contained organophosphate residues above the detection limit. CHC incidences and concentrations were lower than those reported for other Mexican and Latin American regions, but higher than reports from the U.S. Based on the Mexican or U.S. tolerances, all concentrations of CHC found were nonviolative.
GENDER AND DIET INFLUENCES ON PORK PALATABILITY AND CONSUMER ACCEPTANCE. II. SEX TAINT COMPOUNDS AND THEIR RELATIONSHIP TO SENSORY PROPERTIES1
Authors: JEREMIAH L.E. , SQUIRES E.J. , SATHER A.P. 
Published: May 2007

ABSTRACT Ninety intact male, 89 castrated male, and 60 female pigs were slaughtered at a mean market weight of 95.7 kg and a mean age of 151.5 days. Skatole and steroid levels in 20 and 24% of the intact males respectively, exceeded acceptable levels. (i.e. 0.25 μg/g and 50 μg/g, respectively). In contrast 2.5 and 3.4% of the castrated male and 1.8 and 0.0% of the female pigs exceeded these skatole and steroid levels, respectively. To successfully predict the potential presence of sex taint, both 16‐androstnone steroid and skatole levels must be known. However, factors other than skatole and 16‐androstene steroid levels appear to be involved in sex taint development.
DRY‐CURED MEDITERRANEAN HAMS: LONG PROCESS, SLOW CHANGES AND HIGH QUALITY: A REVIEW1
Authors: GONZALEZ C.B. , OCKERMAN H.W. 
Published: May 2007

ABSTRACTThe term “curing”, in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry‐cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry‐cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry‐cured ham production in this area of the world.
IRRADIATION AND STORAGE EFFECTS ON AROMA AND COLOR OF RAW BEEF PATTIES IN ANAEROBIC OR AEROBIC PACKAGING1
Authors: MONTGOMERY J.L. , PARRISH F.C. , OLSON D.G. 
Published: May 2007

ABSTRACT Effects of irradiation (2 kGy) of ground beef from trimmings aged 3, 6, or 9 days postmortem (PM) and packaged aerobically or anaerobically on lean color and aroma were investigated. Irradiation increased off‐odors and reduced color scores and Hunter a* (redness) and b* (yellowness) values (P < 0.05). Aerobic packaging increased (P < 0.05) off‐odors and Hunter L* (lightness) and b* values while reducing color scores and a* values. Irradiated patties made from trimmings of the shortest aged meat, 3‐days, had higher color scores and a* values, compared to irradiated samples aged 6‐ and 9‐days PM (P < 0.05). Irradiated patties packaged aerobically had more (P < 0.05) off‐odors, hue angle and L* and b* values and lower color scores and a* values when compared to irradiated anaerobic patties. Thus, irradiated beef patties should be made of short aged trimmings and anaerobically packaged to prevent discoloration and off‐odors.
EFFECTS OF CHILLING RATE AND LOW VOLTAGE ELECTRICAL STIMULATION ON SENSORY PROPERTIES OF OVINE M. LONGISSIMUS
Authors: HILDRUM K.I. , NILSEN B.N. , BEKKEN A. , NAES T. 
Published: May 2007

ABSTRACT Samples from 16 carcasses of two breeds (8 each) were exposed with regard to low voltage electrical stimulation (LVES) and different chilling rate, and aged for 48 h and analyzed. The quality assessment of the aged lambs included 14 sensory attributes as well as Warner‐Bratzler shear (WBS) force analysis. Both LVES immediately after slaughter or slow chilling during the first 22 h (10C vs 2C) yielded tender lamb. The tenderizing treatments were not synergistic treatments, but alternatives to one another. LVES also significantly affected the color intensity of cooked lamb by producing a lighter meat color (P<0.05). Chilling at the higher temperature affected the game taste through giving a stronger flavor in aged and cooked lamb (P<0.05). Significant interactions between the treatments were identified, i.e. regarding tenderness, color and gamy taste. By exposing lamb to alternative post‐mortem treatments, the quality characteristics of the meat can thus be modified to fit varying consumer preferences in the market.
OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY
Authors: O'GRADY M.N. , MONAHAN F.J. , MOONEY M.T. 
Published: May 2007

ABSTRACT Oxymyoglobin and lipid oxidation were examined in low and high vitamin E (α‐tocopherol) bovine M. longissimus thoracis et lumborum (LD) homogenates and in subcellular fractions of LD. Investigation of the effects of temperature (4, 22, 37C) and pH (5.5, 6.4, 7.2) on lipid and oxymyoglobin oxidation indicated that oxymyoglobin oxidation increased with increasing temperature (P < 0.05) and was higher at the low pH (P < 0.05). Lipid oxidation increased with temperature (P < 0.05) only at pH 5.5. The inclusion of 45 μM Fecl3/ascorbate (1:1), at pH 5.5 and 4C, led to significant increases (P < 0.05) in lipid oxidation but significant oxymyoglobin oxidation occurred only when the extent of lipid oxidation exceeded a threshold level. Oxymyoglobin and lipid oxidation were significantly lower in LD fractions derived from high vitamin E muscle compared to low vitamin E muscle. α‐Tocopherol did not interact directly with oxymyoglobin to suppress oxymyoglobin oxidation but a positive unit effect of muscle α‐tocopherol on metmyoglobin reductase activity was observed.
PHYSICAL, CHEMICAL, AND SHELF‐LIFE CHARACTERISTICS OF LOW‐FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL‐LESS BARLEY
Authors: BOND J.M. , MARCHELLO M.S. , SLANGER W.D. 
Published: May 2007

ABSTRACTTen percent hydrated, cracked waxy hull‐less barley was incorporated into 90/10 (percentage lean/percentage fat) ground beef to produce a low‐fat beef‐barley patty which had substantially higher cook yields and water retention than either of the controls (80/20 beef, 90/10 beef). Instron texture profile analysis revealed that the beef‐barley burger was less chewy, springy, cohesive, gummy, and hard than the controls. Aerobic plate counts indicated that, after six days of refrigerated storage, the beef‐barley patty did not spoil any faster than the control. Thiobarbituric acid numbers (an indication of lipid oxidation) suggested that waxy barley incorporated into ground beef may have an antioxidant effect when patties are stored frozen for more than 90 days.
SENSORY CHARACTERISTICS OF LOW‐FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL‐LESS BARLEY
Authors: BOND J.M. , MARCHELLO M.J. , SLANGER W.D. 
Published: May 2007

ABSTRACTTexture characteristics and acceptability of 90/10 (percentage lean/percentage fat) ground beef patties formulated with 10% hydrated, cracked waxy hull‐less barley were profiled by two types of sensory panels. A panel trained in ground beef texture analysis found beef‐barley patties to be more juicy and soft, and less chewy and crumbly than 90/10 and 80/20 samples. An untrained consumer panel rated the beef barley samples as acceptable in appearance, flavor, and texture as an 80/20 formulation, and more acceptable in all three attributes than 90/10 ground beef patties.
THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ‘BOLOGNA‐TYPE’ SAUSAGES
Authors: RUUSUNEN M. , SIMOLIN M. , PUOLANNE E. 
Published: May 2007

ABSTRACTThe effect of varying fat content (8, 12, 16, 20, 24 and 28%) on sausage perceived saltiness was studied using two different formulations, each with 1.2 and 2.0% NaCl. The formulations were made either by varying the proportions of lean pork and pork fat (Series 1) or by replacing water with pork fat on an equal weight basis (Series 2). The replacement of lean pork with pork fat increased the perceived saltiness of the sausages. When water was replaced with pork fat on an equal weight basis the perceived saltiness of the sausage, however, did not change. There was a strong negative correlation (P<0.01) between perceived saltiness and protein content thus suggesting a causative link between these factors. The flavor‐enhancing properties of monosodium glutamate (MSG) and Ribotide (monosodium glutamate and 5′‐ribonucleotides IMP and GMP) were also studied. MSG only slightly improved the sensory properties of the cooked sausages.
INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK
Authors: KRISTINSSON H.G. , BALDURSDOTTIR B. , JONSDOTTIR R. , VALDIMARSDOTTIR T. , THORKELSSON G. 
Published: May 2007

ABSTRACTThe effect of different fats in a 9% fishmeal feed on backfat fatty acid composition, oxidation and pork sensory attributes was studied. The hydrogenated fish oil group (HFO) had significantly increased uptake of certain fatty acids in contrast to the other groups. Iodine values were highest in the fish oil group, followed by the lamb tallow group (LT) with the control group, containing no added fat, tailing. Backfat from the HFO group had more polyunsaturated fatty acids compared to the other groups and stearic/linoleic acid ratio suggested more oxidative problems with this group. The HFO group led the LT group in oxidation with the control group being most stable. Sensory traits of fresh and frozen pork chops correlated with the oxidation results. Fat from pigs fed hydrogenated fish oil in their diet are therefore more susceptible towards oxidation possibly due to more polyunsaturated fatty acids and oxidation products in the backfat.
HALOTHANE‐GENOTYPE AND DURATION OF REFRIGERATED STORAGE EFFECTS ON THE QUALITY OF VACUUM‐PACKAGED PORK LOINS
Authors: APPLE J.K. , STIVARIUS M.R. , REIMAN J.D. , RAKES L.K. , MAXWELL C.V. 
Published: May 2007

ABSTRACTLoins (n=72) from halothane negative (NN) and carrier (Nn) pigs were vacuum‐packaged and stored for 0, 3, or 6 weeks at 2C. Samples from Nn pigs had more (P<0.001) purge loss than NN‐loins after 3 and 6 weeks of storage. Color scores for chops of Nn pigs were lower (P<0.001) than for the NN animals after 0 and 3 weeks; but after 6 weeks of storage, chops from Nn and NN pigs received similar American color scores. Chops from Nn pigs were lighter (P<0.001) and less (P<0.001) red than chops from the NN animals; however, L* values of chops from Nn pigs decreased, and a* values increased, from 0 to 3 weeks of storage. Although initial quality traits of chops from Nn pigs were inferior to those of NN, pork color of Nn‐pigs appeared to be improved with extended storage.
HACCP PLAN DEVELOPMENT AND ASSESSMENT: A REVIEW
Authors: QUINN B.P. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTHazard Analysis and Critical Control Points (HACCP) is a food safety preventive program designed to assure consumers of a safe food supply. Preventive measures adopted for this concept are intended to reduce the need for microbial testing after processing. HACCP plans are designed with the incorporation of good manufacturing practices as a guide to develop sanitation standard operating procedures. Seven principles are followed. The use of preshipment review ensures that the plan has been executed. HACCP plan assessment is needed to determine if a safe product is manufactured consistently. It includes review of the HACCP manual and on‐site verification that the HACCP plan is implemented properly. HACCP plan assessment helps to determine if the manufacturer has implemented a sound HACCP system, with appropriate knowledge and support programs to maintain the HACCP plan.
FLUORESCENCE CONCENTRATION IMMUNOASSAY FOR RAPID DETECTION OF CAMPYLOBACTER SPP. IN CHICKEN RINSE WATER
Authors: TSAI HSIU‐CHUAN SONIA , SLAVIK MICHAEL F. 
Published: May 2007

ABSTRACTA total of 215 freshly processed post‐chill whole chicken carcasses were assessed for Campylobacter spp. contamination by a fluorescence concentration immunoassay (FCIA) procedure. Whole chicken carcasses were sampled with low volume water rinses from which 5 ml portions were enriched with brucella enrichment broth with or without oxyrase supplement in a test tube enrichment system. After a 24h stationary incubation at 42C, each sample was assayed using a FCIA procedure for the presence or absence of campylobacters. The FCIA procedure indicated Campylobacter spp. contamination in 84% of carcasses using oxyrase supplemented enrichment, while only 47% of the chicken carcasses were positive from nonsupplemented enrichment. The corresponding incidence rates detected by culture method were 92% and 87% for oxyrase supplemented and unsupplemented samples, respectively. The FCIA procedure can be completed in less than 1 h with 48 samples including a positive and a negative control assayed on one plate. In summary, the test tube oxyrase‐supplemented stationary enrichment system followed by the use of the FCIA procedure was found to be an effective, rapid method for the detection of Campylobacter spp. in chicken rinse water.
COMPARISON OF RAPID TECHNIQUES FOR THE DETECTION OF ESCHERICHIA COLI O157:H7
Authors: NIROOMAND FAHIEMH , LORD CATHY 
Published: May 2007

ABSTRACTFour different commercial kits (EHEC‐TEK of Organon Teknika, Durham, NC; HEC O157 of 3M, St. Paul, MN; and Coline dipstick and Coline one‐step of AMP‐COR Inc., Camden, NJ) were evaluated for the detection and recovery of E. coli O157:H7from 75 fresh meat samples and 23 artificially inoculated beef and pork samples. Of the total 75 samples tested, 21 (28%) were presumptive positive by HEC O157 and Coline dipstick, 18 (24%) by Coline one‐step, and 12 (16%) by EHEC‐TEK. None of the presumptive positive samples by any of the methods was confirmed as E. coli O157:H7 (false positive). Of the 23 positive spiked samples tested, 23 were recovered by Coline dipstick and one‐step (100%), 22 (95.6%) by HEC O157, and 20 (86.9) were recovered by EHEC‐TEK. In the confirmation step 17 of the 23 spiked samples produced characteristic colonies on MacConkey sorbitol agar (Difco) with 5‐bromo‐4‐chloro‐3‐indoxy‐β‐D‐glucuronide (Biosynth International) (MSA‐BCIG) and were confirmed as E. coli O157:H7. No characteristic colonies on MSA‐BCIG were detected for 6 of the spiked samples with initial inoculum levels of between 2 to 70 cells/g and, therefore, were not confirmed as E. coli O157:H7. A better enrichment medium, as well as improved selective plating and confirmation techniques, are needed to enhance the selective growth of E. coli O157:H7 and provide lower detection levels.