bluuebunny/crossref_metadata_2025_split huggingface dataset:
Freezer Burn of Animal Tissue VI. Experiments With Ox Muscle Frozen Before and After Rigor
Authors: KAESS G. , WEIDEMANN J. F. 
Published: August 2006

SUMMARY—Freezer burn on bovine semitendinosus muscle from animals of good grade stored at ‐10°C and 78% RH was minimized by 24 hr of pre‐storage post‐mortem at 0°C, followed by slow freezing with permitted weight loss. Good‐quality beef was less likely to develop freezer burn of the muscle surface. To induce a definite intensity, muscle tissue from calf or canner‐grade cow required weight losses that were slightly lower, though the difference was statistically significant. Lapse of time after slaughter was examined in relation to total weight lost by the samples when specified intensities of freezer burn first became apparent. For samples frozen before or during the onset of rigor, or shortly after, this loss was almost twice as much as for samples frozen several days later.Histological examination showed that freezer burn in muscle tissue frozen prerigor frequently starts from intracellular cavities left by sublimation of ice crystals during desiccation. Intracellular desiccation produced a form of microburn. The occurrence of microburn was negligibly small in muscle chilled for 24 hr before freezing.
Free and Esterified Cholesterol Content of Animal Muscles and Meat Products
Authors: TU C. , POWRIE W. D. , FENNEMA O. 
Published: August 2006

SUMMARY—A method was perfected for the precise, accurate measurement of total and free cholesterol in lipid extracts of raw beef and pork muscle and meat products. The average total cholesterol content of beef and pork muscles was estimated to be 58 and 65 mg % (mg per 100 g), respectively. Both beef and pork muscles had an average cholesterol ester concentration of about 6% of the total cholesterol. Regression equations indicated that the total cholesterol content of muscle increased very slightly as the percent lipid value rose. Extramuscular adipose fat from beef and pork carcassess had total cholesterol values between about 43 and 68 mg %. Total cholesterol was estimated for some meat products. During the broiling of ground chuck samples, up to 15% of the total cholesterol in raw meat was lost in the cook drip.
Total Pigments and Myoglobin Concentration In Four Bovine Muscles
Authors: RICKANSRUD D. A. , HENRICKSON R. L. 
Published: August 2006

SUMMARY—This research was to determine whether quantitative differences in total pigment and myoglobin concentration could be detected, chemically, in muscles which differed in visual color. For this purpose, a portion of the longissimus dorsi, psoas major, biceps femoris, and semitendinosus muscles was removed at specific locations, from choice‐grade steer carcasses, for use as experimental material. Each muscle was subjected to total pigment, myoglobin, fat, and moisture analysis. Hemoglobin content was determined by the difference between total pigment and myoglobin concentrations, Correction of total pigment and myoglobin concentration for fat and/or moisture was used to determine its influence upon the variation in the quantity of muscle pigmentation.Precise results were obtained with the total pigment and myoglobin procedures. Total pigment concentration was greatest in the biceps femoris and least in the semitendinosus. Little difference was obtained between the longissimus dorsi and psoas major. Myoglobin concentration, in decreasing order of magnitude, for the muscles studied was biceps femoris, longissimus dorsi, psoas major, and semitendinosus. The difference between myoglobin and total pigment concentration in the psoas major muscle was a result of hemoglobin constituting a greater portion of the total pigmentation. Results also indicated that hemoglobin contributed more to total pigment concentration and probably to muscle color than previously reported. The significance of the results obtained was not altered by correcting the data for fat and/or moisture.
Anthocyanins in Royalty Grapes
Authors: CHEN L. F. , LUH B. S. 
Published: August 2006

SUMMARYThe anthocyanins of Royalty grapes were extracted with methanol containing 0.1% HCI and purified by adsorption on cation‐exchange resin, and the individual pigments separated by paper chromatography. Acid hydrolysis and chromatographic characteristics provided information on the nature of the acyl and sugar moieties of the anthocyanins. The anthocyanins were identified by their Rf values, sugar moiety, alkaline‐degradation products of the anthocyanidins, partial acid hydrolysis, and spectral characteristics in the visible and ultraviolet regions. The pigments, in decreasing order of concentration, were malvidin‐3,5‐diglucoside, malvidin‐3,5‐diglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside, peonidin‐3,5‐diglucoside, malvidin‐3,5‐digluco‐side acylated with caffeic acid, peonidin‐3‐monoglucoside, peonidin‐3‐monoglucoside acylated with i)‐coumaric acid, and peonidin‐3,5‐diglucoside acylated with p‐coumaric acid. The presence of 3‐glucosides of cyanidin, delphinidin, and petunidin, and 3,5‐diglucoside of petunidin is indicated.
Volatiles Retention During the Drying of Aqueous Carbohydrate Solutions
Authors: MENTING L. C. , HOOGSTAD B. 
Published: August 2006

SUMMARY—A study has been made of volatiles retention during the drying of aqueous solutions, by putting droplets, fixed on a wire, in an air current. The droplets were of an aqueous solution of malto‐dextrin, to which small amounts of acetone had been added. Radioactive labeling permitted quick and accurate measurements of the acetone concentration in a drying droplet. During drying, a film forms on the surface of the droplet. The higher the initial carbohydrate concentration, the quicker the film forms. This film is permeable to water, but impermeable to acetone and to other volatile compounds, such as benzene, ethanol, and ethyl acetate. No satisfactory explanation for the retention can be given. In any case, adsorption is not involved.
Time‐Temperature Effects on the Bacteriological Quality of Stored Shellfish.
Authors: HOFF J. C. , BECK W. J. , ERICKSEN T. H. , VASCONCELOS G. J. , PRESNELL M. W. 
Published: August 2006

SUMMARY—The effect of storage in crushed ice and at 3 and 10°C on the bacteriological quality of shucked Pacific osyters and Olympia osyters was determined. The indices used were the 35°C plate count, coliform MPN, fecal coliform MPN, and pH. Fifteen lots of Pacific oysters and 12 lots of Olympia oysters, collected at various seasons, were examined. The 35°C plate count showed the best correlation with time and temperature OF storage. Fecal coliform MPN's showed the greatest stability under all storage conditions. Coliform MPN's increased at all three temperatures, but the patterns of change were less uniform than those of the 35°C plate count. The pH changes generally showed poor correlation with bacteriological changes.
The Inorganic Bromide Content of Foodstuffs Due to Soil Treatment with Fumigants
Authors: BECKMAN HERMAN , CROSBY DONALD G. , ALLEN PAUL T. , MOURER CHARLES 
Published: August 2006

SUMMARY—Inorganic bromides may be present in food and raw agricultural commodities, in part as a result of soil treatments with bromine containing organic compounds, and in part as natural bromides from soil. Studies by various workers have shown that the organic bromide is not taken up by plants from the soil, but the compounds are readily degraded to liberate the inorganic bromide to the soil. Hence, any increase in bromide content of plants grown on treated soil can be considered to be due to treatment. The inorganic bromide ion is expected to be in solution in the cellular makeup of plants, and thus available to an extraction procedure. Experiments have shown this to be true.The data presented summarize three seasons of measurements of the bromide content of various crops. The effect of soil treatment is compared to the bromide levels occurring in these crops as the result of normal levels in soil. A further comparison is shown for the type of soil fumigant used. Data are given for ethylene dibromide, 1,2‐dibromo‐3‐chloropro‐pane, and trimethylene‐chlorobromide.It is apparent, in general, that leafy portions of the plants studied contain the greatest levels of bromide on the basis of weight. Edible parts of certain other crops have a significant uptake ot bromides from the soil.
Molecular Properties of Post‐Mortem Muscle. 3. Electron Microscopy of Myofibrils
Authors: STROMER MARVIN H. , GOLL DARREL E. 
Published: August 2006

SUMMARY— A study was made of the fine structure of myofibril suspensions prepared from seven heifers immediately after death and after various times post‐mortem. Studies on myofibrils sampled immediately after death showed that sucrose isolation gave the best structural preservation as indicated by maintenance of Z‐line structure. Although the appearance of resting muscle was maintained in both sucrose and KCI preparations, several myofibrils from the KCI‐treated preparations showed stretched sarcomeres. Glycerol‐treated myofibrils usually had shorter sarcomere lengths than myofibrils prepared with the other two solvents. Although fibrillar preservation seemed adequate when glycerol was used, Z‐line structure was seldom well‐preserved with glycerol.Myofibrils from muscle sampled 24 hr post‐mortem at 2°C were supercontracted with thick filaments pushed against or through the Z‐line, and no trace of l‐bands remained. Myofibrils from muscle sampled 24 hr post‐mortem at 16°C were contracted, but to a much lesser extent than 2°C‐24 hr myofibrils. Storage at 2°C for 312 hr after death resulted in myofibrils that were contracted and that were structurally in a much poorer state of preservation than their 16°C counterparts. The 16°C‐312 hr myofibrils were slightly contracted as indicated by the absence of H‐zones and the presence of prominent, although narrowed, I‐bands. All observations showed that shortening accompanying rigor mortis caused changes in banding patterns similar, and probably identical, to those predicted by Huxley's sliding filament model for contracting muscle.
Studies in Meat Tenderness.
Authors: DAVEY C. L. , GILBERT K. V. 
Published: August 2006

SUMMARY— Changes during aging in the extractability of the myofibrillar proteins of meat from beef and rabbit carcasses have been examined, using a buffer which dissociates the actomyosin complex of the muscle cell. Approximately 52% of the myofibrillar proteins of unaged meat is extracted in 40 min at 2°C whereas from aged meat as much as 78% is extracted.The rate and extent of these changes are determined largely by the ultimate pH value of the meat. Similar increases in protein extraction, displaying the same pH dependence, occur during the aging of well‐washed myofibrillar preparations.The increase in the percentage of myofibrillar protein extracted during aging results from either a progressive weakening of the fibrous protein linkages with the insoluble stroma of the meat cell, or from a disintegration of the insoluble stroma itself.
Flavonoid Compounds in the Strawberry Fruit
Authors: CO HENRY , MARKAKIS P. 
Published: August 2006

SUMMARY— The flavonoid compounds of the strawberry fruit were studied by paper chromatography, spectrophotometry and color reactions, Catechin, quercetin–3‐glucoside, kaempferol–3–glucoside and leucocyanidins of varying degrees of polymerization were found besides the two anthocyanins, pelargonidin‐3‐glucoside and cyanidin‐3‐glucoside.When the leucocyanidins were fractionated into water and methanol insoluble, ethyl acetate–soluble and water–soluble fractions, the latter fraction, generally representing glycosylated leucoanthocyanidins, was found to be the largest of the three in both ripe and unripe strawberries.
Histological Development of the Green Bean Pod as Related to Culinary Texture.
Authors: REEVE R. M. , BROWN M. S. 
Published: August 2006

SUMMARY— The basic pattern of tisue origins is well established in the bean pod when the unopened flower bud is less than 3.0 mm long. An outer epidermis (protoderm) with many hair‐like outgrowths forms the outermost tissue of the young pod. A subjacent layer one cell deep forms a hypodermis. Inwardly, a zone 8 to 10 cells deep of enlarging and vacuolating cells forms the young outer parenchyma of the growing pod. Within the innermost half of this zone, the meristematic stage of vascular tissues (procambium) is differentiated.An inner epidermis (protoderm) and an ill‐defined hypo‐dermis line the pod cavity. The young inner epidermis is continuous with the outer epidermis of the young seed (ovule). Cell divisions in the inner epidermis and its hypo‐dermal layer initiate an inner parenchyma and fiber sheath, respectively, approximately at the end of flowering. The inner parenchyma becomes extensive in early post‐floral stages. At the same time, the initials of the fiber sheath become sharply differentiated by cell elongation at a 45° angle to pod length, and assume the characteristics of young fiber cells (sclereids).Cell divisions cease first in the outer parenchyma, and most post‐floral growth of this tissue is by cell enlargement. Cell divisions persist through early post‐floral growth in the inner parenchyma, young fiber sheath, procambial tissues and outer epidermis. These differences in origin and rates of early development of pod tissues foreshadow marked differentiation and structural specializations that are significant to textural qualities at culinary maturities.
The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL‐Methionine
Authors: DANIEL V. A. , DESAI B. L. M. , RAO S. VENKAT , SWAMINATHAN M. , PARPIA H. A. B. 
Published: August 2006

SUMMARY— The nutritive value of infant foods (prepared from buffalo milk) containing 10%, 12.5% and 15% protein and fortified with DL‐methionine has been studied in experiments with albino rats. The mean weekly growth rate of rats receiving milk food II (10% protein and 20% fat) and fortified with DL‐methionine was of the same order as those obtained with milk foods containing 12.5%, 15%, 22% and 26% protein. Milk food II containing 10% protein (not fortified with DL‐methionine) promoted significantly less growth than the same food fortified with DL‐methionine and other milk foods containing 12.5% to 28% protein.The protein efficiency ratio of the milk food fortified with DL‐methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL‐methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost.
Quantitative Determination of Carrageenan in Milk and Milk Products Using Papain and Cetyl Pyridinium Chloride
Authors: GRAHAM HORACE D. 
Published: August 2006

SUMMARY– Proteins in milk, chocolate milk, evaporated milk, and ice cream containing added carrageenan were digested with papain at 70°C in the presence of 1.0 M NaCl. The digest was adjusted to pH 8.0 to 8.5 with NaOH. Celite was added and the mixture filtered over glass wool. Carrageenan in the filtrate was precipitated with cetyl pyridinium chloride (C.P.C.) in the presence of 0.5 to 1.0 M KCl and Celite. The carrageenan‐C.P. precipitate was washed with 0.1% C.P.C.‐0.05 M KCI until the filtrate was negative to the Benedict's test. Then, it was dissolved in 30% H2SO4 and the carbohydrate content determined by the phenol‐H2SO4 method.At concentrations of 0.01 to 0.2% carrageenan, average recoveries of 92 to 102% were obtained from milk. For chocolate milk, evaporated milk and ice cream, and at a level of 0.1% carrageenan, recoveries of 90, 94 and 96%, respectively, were obtained. Optimum conditions for the isolation of the carrageenan cetyl pyridinium complex were established.
Broiling, Sex and Interrelationships with Carcass and Growth Characteristics and their Effect on the Neutral and Phospholipid Fatty Acids of the Bovine Longissimus Dorsi
Authors: TERRELL R. N. , SUESS G. G. , CASSENS R. G. , BRAY R. W. 
Published: August 2006

SUMMARYBroiling had a greater effect on phospholipid fraction fatty acids than on neutral fraction fatty acids. The percentages of C18:3 (neutral fraction) and Cl4 and Cl5 (phospholipid fraction) were significantly smaller (5% level) in the broiled steaks. However, the percentage of C8 (phospholipid fraction) was larger in the broiled than in the raw steaks (5% level). Sex differences, restricted to the neutral fraction acids, were greater than the effect of broiling. Steers had a larger percentage of Cl6 and Cl8 and a smaller percentage of C18:l than heifers (5% level). Neutral fraction acids (C18, C18:l and C18:2) were significantly correlated with lipid prosphorus, cholesterol, % fat trim (retail), estimated % carcass fat and estimated % carcass lean. Phospholipid fraction acids (C16, C18, Cl83 and C20:4) were associated with average daily gain and days of animal age (5% level). Low, nonsignificant correlations were found among individual fatty acids from the neutral and phospholipid fractions of bovine longissimus dorsi muscle with tenderness and juiciness scores.
Cysteine Inhibition of Enzymatic Blackening with Polyphenol Oxidase from Potatoes
Authors: MUNETA PAUL , WALRADT J. 
Published: August 2006

SUMMARYThe possible sites of cysteine inhibition of enzymatic blackening using polyphenol oxidase from potatoes were studied. The initial site of cysteine inhibition of enzymatic blackening caused by tyrosine oxidation occurred at the oxidation of tyrosine to 3,4‐dihydroxyphenylalanine (dopa). Following the initial induction period, the oxygen uptake paralleled those treatments with no cysteine. Concentrations of cysteine (9.5 × 10‐3M) which inhibited tyrosine oxidation for 100 min did not inhibit dopa oxidation significantly. However, higher concentrations (1.9 × 10‐2M) inhibited dopa oxidation. Cysteine did not inhibit chlorogenic acid oxidation under the conditions of our study. Oxygen uptake with chlorogenic acid plus cysteine was higher than in the absence of cysteine. Cysteine concentrations which effectively inhibited tyrosine oxidation did not inhibit oxidation in the presence of tyrosine plus chlorogenic acid.
Tenderness and Maturity in Relation to Certain Muscle Components of White Leghorn Fowl
Authors: WANGEN R. M. , SKALA J. H. 
Published: August 2006

SUMMARYTenderness of roasted and stewed pectoralis major and biceps femoris muscles (estimated by shear values) from White Leghorn female birds was studied in relation to maturity and composition at 4, 8, 12 and 18 months of age. Shear values of pectoralis major muscles did not change significantly with age or differ significantly between cooking methods. Shear values of biceps femoris muscles increased significantly with age of roasted specimens. No similar significant change occurred in stewed specimens. Roasted biceps femoris had significantly higher (P < 0.01) shear values than stewed samples at 12 months and more markedly at 18 months of age. No association was noticed between either intramuscular fat or moisture content and shear value trends. Hydroxyproline content (HOP) was determined in biceps femoris samples only. Total HOP content was significantly higher in more mature samples with a significant difference only at 12 months of age between cooking methods. Residual HOP content as a measure of collagen not converted to gelatin during cooking, showed a tendency to increase with age and differed significantly between cooking method only at 18 months of age. Total and residual HOP content of roasted biceps femoris were significantly correlated with shear values (r = 0.64 and 0.79, P < 0.01). The marked increase in residual HOP content at 18 months seemed to explain more satisfactorily the divergence in shear values.
Partial Purification of Salmon Muscle Cathepsins
Authors: TING CHAO‐YUN , MONTGOMERY M. W. , ANGLEMIER A. F. 
Published: August 2006

SUMMARYSalmon muscle cathepsins hydrolyzed denatured hemoglobin optimally at pH 3.7 with two minor pH optima noted at pH 7.0 and 8.5. Cathepsins optimally active at pH 3.7 and extracted with 0.2 N KCI, were partially purified by (1) precipitation of inactive protein at pH 5.5, (2) (NH4)2SO4 fractionation, and (3) column chromatography on DEAE‐cellulose. Two cathepsins appeared to be separated by this procedure; one was purified 27‐fold with 17% recovery and the other was purified 116‐fold with 6.8% recovery.
Adsorption of Volatile Organic Compounds in Dehydrated Food Systems. 1. Measurement of Sorption Isotherms at Low Water Activities
Authors: ISSENBERG P. , GREENSTEIN G. , BOŠKOVIĆ M. 
Published: August 2006

SUMMARYRemoval of water vapor during food dehydration results in losses of volatile compounds that contribute to flavor. The relative importance of diffusion and adsorption to retention of volatile components by solid food constituents during dehydration processes is not well known.A frontal analysis gas chromatographic apparatus has been developed to measure vapor‐solid adsorption at low adsorbate concentrations. Volatile compound is sorbed from the gas stream by an adsorbent in a system designed to minimize diffusion and kinetic effects. The system includes saturator chambers, which maintain constant concentration of adsorbate in the carrier gas stream, and a flame ionization detector.Data collected are presented as sorption isotherms. With microcrystalline cellulose powder as adsorbent and hexane and acetone vapors as adsorbates partial pressures in the range of 1 millitorr were produced and maintained. Resulting concentrations measured were in the range of micrograms adsorbate per gram adsorbent (ppm), orders of magnitude encountered in real dehydrated food systems.
The Volatile Alcohols of Ripe Bananas
Authors: MURRAY K. E. , PALMER J. K. , WHITFIELD F. B. , KENNETT B. H. , STANLEY G. 
Published: August 2006

SUMMARYThe volatile alcohols in ripe bananas were identified in preparation for the study of their biosynthesis. The following 13 alcohols were identified by gas chromatography‐mass spectrometry supported in some cases by IR spectral data: ethanol, propan‐l‐01, P‐methylpropan‐l‐01, butan‐l‐01, pentan‐2–01, 3‐methylbutan‐l‐01, hexan‐l‐01, heptan‐2–01, cis and tram hex‐3‐en‐l‐01, cis and traws hex‐4‐en‐l‐01, and cis pent‐2‐en‐l‐01 (tentative). 2‐Methylbutan‐l‐01 was shown to be associated with 3‐methylbutan‐l‐01 in a ratio of 1:200.