bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi Muscle
Authors: EISENHUT R. C. , CASSENS R. G. , BRAY R. W. , BRISKEY E. J. 
Published: August 2006

SUMMARYAn experiment was conducted to establish the fiber arrangement and micro‐structure at three sites in the longissimus dorsi of horizontally placed and vertically suspended bovine carcass sides. Fiber angles, from transverse processes, increased markedly from anterior to posterior positions. Conversely, the fiber angles, from the spinous processes, decreased from anterior to posterior positions. In comparison with horizontal placement, vertical suspension released some of the tension on the longissimus dorsi and allowed rearrangement of its internal construction. This rearrange. ment was noted by larger angles, from both the transverse and spinous processes, and shorter sarcomeres in the vertically suspended than in the horizontally placed sides. Differences were also observed in muscle shape and marbling coarseness.
Storage‐ and Heat‐induced Changes in the Microscopic Appearance of Rabbit Muscle
Authors: PAUL PAULINE C. 
Published: August 2006

SUMMARYA study was made of the effects of length of cold storage and of heating on histological appearance of muscles from 4–5‐month‐old rabbits. The rabbit muscles appeared to contain little if any elastin except in and around blood vessels. The changes in histological appearance with increasing cold storage and with heating resembled in general those found in beef, although there were several exceptions. The rabbit muscle fibers showed less tendency to granulate, but the contraction nodes tended to disappear with longer storage, especially in the heated tissue. Also, at the longer storage times, heating tended to destroy even the granulated structure of collagen, reducing it to an amorphous state. Within the muscle bundles, rabbit muscles appeared to have more fine strands of collagen in the endomysium than did beef. Also, within the bundles, heating appeared to produce some granulation from the muscle fibers themselves, from the fine collagen strands, and from the endomysial reticulum, rather than primarily from the muscle fibers as in beef.
Volatiles from Grapes I. Some Volatiles from Concord Essence
Authors: STEVENS K. L. , LEE A. , McFADDEN W. H. , TERANISHI R. 
Published: August 2006

SUMMARYConcord grape essence was examined by GLC‐mass spectrometry and sixteen volatile components identified. Aside from ethyl acetate and ethanol, the most abundant was 2‐methyl‐3‐buten‐2‐ol. Preliminary information on several other components has been obtained.
The Isolation of Asym‐Monoethylcitrate from Avocado Fruit
Authors: JANSEN EUGENE F. , PALMER KENNETH J. , LUNDIN ROBERT E. 
Published: August 2006

SUMMARY Asym‐monoethylcitrate was isolated from avocado fruit. Its identity was established by analysis, by its proton magnetic resonance, and by comparison with the synthetic ester, including X‐ray diffraction patterns. Approximately 6% of the citric acid of avocado fruit exists as its asym‐monoethyl ester. The ester exists in two crystalline forms of different melting points and different X‐ray diffraction patterns.
Effect of Curing Agents on the Growth and Survival of Food‐Poisoning Strains of Clostridium perfringens
Authors: GOUGH BOBBY J. , ALFORD JOHN A. 
Published: August 2006

SUMMARYThe effects of different combinations of curing salts (NaCl, NaNO3, NaNO2) and temperature on the growth, survival, and heat resistance of several strains of Clostridium perfringens were investigated. These strains were shown to survive and grow in concentrations of curing salts considerably higher than those used in normal curing operations. When used in conjunction with heat, the concentrations of curing salts required to affect cell survival were still well above those usually employed. Hams were pumped with curing brines inoculated with low concentrations of spores of a food‐poisoning strain of C. perfringens, then cured and smoked according to routine procedures, C. perfringens could still be isolated from the hams after cooling.A simple procedure for preparing reproducible inocula of aged spores is described. These aged spores showed much greater resistance to heat after storage in meat‐brine mixtures than did spores from young sporulating cultures.
Fatty Acid Uptake and Esterification by Fish Muscle
Authors: HAMOSH M. , ATIA R. , SHAPIRO B. 
Published: August 2006

SUMMARYFresh carp muscle takes up fatty acid from a solution of bovine serum albumin—fatty acid complex, and converts a considerable part of the fatty acid taken up into glycerides. In this regard, brown muscle is much more active than white muscle. On storage of the muscle at −18° C, its ability to take up fatty acid is not impaired but its esterifying capacity is rapidly reduced to a low level. Upon storage at 0°C the esterifying capacity stayed intact for at least 24 hr.Of various fatty acids tested, uptake is highest with the long‐chain acids (G‐G), with no marked difference due to unsaturation. Un‐saturated acids (oleic and linoleic) and a short‐chain acid (caprylic) are partly adsorbed to fish muscle proteins so strongly that they cannot be extracted with acid isopropanolheptane.
Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes
Authors: MONDY NELL I. , GEDDE‐DAHL SALLY B. , MOBLEY EMILY O. 
Published: August 2006

SUMMARYThe relationship of specific gravity to the phenolic content and enzymatic activity of Ontario potatoes grown in each of two consecutive years was studied. Phenolic content was found to be highest in tubers of highest specific gravity. Cytochrome oxidase activity tended to increase with increasing specific gravity up to the highest level, but, in each of the harvests studied, eytochrome oxidase activity dropped at the highest specific gravity level. Polyphenol oxidase, in relation to specific gravity, showed a trend opposite to that of cytochrome oxidase. Polyphenol oxidase activity decreased significantly with increasing specific gravity.
Analysis of Alcohols in Essential Oils of Grapefruit, Lemon, Lime, and Tangerine
Authors: HUNTER G. L. K. , MOSHONAS M. G. 
Published: August 2006

SUMMARYAlcohols in the cold‐pressed essential oils of grapefruit, lemon, lime, and tangerine were extracted from the whole oil with glycerol, isolated by column chromatography, separated by gas chromatography, and identified by infrared and mass spectroscopy. Nineteen alcohols were identified in grapefruit oil, 9 in lemon, 8 in lime, and 16 in tangerine. In addition, the fungicide, o‐phenyl phenol, was found in the oils of grapefruit and tangerine.
Texture and Pectin Changes in Canned Apricots
Authors: LUH B. S. , DASTUR K. D. 
Published: August 2006

SUMMARYThe influence of ripeness level, heat proeessing, and post‐canning storage on texture and pectin changes in canned apricots was investigated. Important factors influencing canned texture were ripeness level of the fresh fruit and processing time. The canned product gradually softened during storage, while water‐soluble pectin in the syrup increased and proto‐pectin in the fruit decreased. Riper apricots contained less protopectin, and the syrup derived from them contained more water‐soluble pectin. Syrup viscosity gradually increased during storage of canned apricots. The characteristics of pectin were related to the texture of canned apricots.
The Browning Produced on Heating Fresh Pork II. The Natwre of the Reaction
Authors: PEARSON A. M. , TARLADGIS B. G. , SPOONER MILDRED E. , QUINN J. R. 
Published: August 2006

SUMMARYStudies are reported on the mechanism of browning occurring in model and meat systems. When model systems were heated, brownness appeared to be due largely to the amino‐sugar reaction, although some brown color development apparently occurred from caramelization of the sugars. This was shown by blocking the amino group with acylation or the carbonyl group of sugars by addition of bisulfite or hydroxylamine. The same procedures were used for studying the development of brownness in meat systems, except that in some instances the free sugars naturally present in meat were removed by yeast fermentation or by the addition of glucose oxidase. Although the data with the meat systems were not clear‐cut, evidence suggested that most of the browning occurred as a result of the amino‐sugar reaction. However, a small but significant amount of browning seemed to be due to pyrolysis of the natural meat sugars.
Carbonyls in Oxidizing Fat. IX. Aldehydes Isolated from Autoxidized Methyl Arachidonate
Authors: ELLIS REX , GADDIS A. M. , CURRIE G. T. 
Published: August 2006

SUMMARYThe monocarhonyl compounds developed by oxidation of methyl arachidonate under mild conditions were measured by three methods of isolation. Aldehydes from scission of hydro‐peroxides of the pentadiene system furthest removed from the carboxyl group accounted for 80% of the total, and the same ones are characteristic of oxidized linoleate. The C, alkanal was the major aldehyde and C, alkanal, a compound not readily accountable for by conventional mechanisms of autoxidation, was second in quantity. The mild quantitatively equal Girard T and Schwartz methods broke down scnne precursors, but in a qualitatively different manner. The Pool and Klose alumina chromatographic method decomposed precursors, but not to the extent that has been observed in autoxidized lard. Two unsaturated aldehydes isolated by this method may be alk‐2,4,6‐trienals.
The Fluorescent Antibody Techniaue as a Means of Detecting Salmonellae in Foods
Authors: SILLIKER J. H. , SCHMALL ALEX , CHIU JOSEPH Y. 
Published: August 2006

SUMMARYThe indirect immunofluoresceuce (FA) technique was used. Absolute correlation between culture and FA results was observed in the aualysis of dried foods. The FA procedure was significantly more sensitive than cultural methods for quantitative and qualitative analysis of Salmonella in liquid eggs.
Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds
Authors: THOMAS N. W. , ADDIS P. B. , JOHNSON H. R. , HOWARD R. D. , JUDGE M. D. 
Published: August 2006

SUMMARYStudies were conducted on the muscle properties of pigs reared in one of several combinations of environmental temperature and humidity. Longissimus dorsi muscle of pigs reared in alternating temperatures (29 and 18°C) was inferior in structure to that of pigs reared in 29 or 18°C constant temperatures if the relative humidity was low (30%). High relative humidity (85%) during growth tended to improve muscle structure and tenderness (68 and 72°C cooking temperature), regardless of environmental temperature. Breed‐treatment interactions for muscle structure score indicated that Poland China and Hampshire pigs differed in response to environment. Breed comparisons over all treatments revealed that muscle from Poland China pigs was less tender than muscle from Hampshire pigs when it was heated to 60°C. The data on tenderness suggest that the major environmental effects were exerted on the muscle constituents which are susceptible to high cooking temperatures (protein hardening range) whereas the breed differences were evident at low cooking temperatures (collagen shrinkage range).
Volatile Carbonyls in Stored Unblanched Frozen Peas
Authors: WHITFIELD F. B. , SHIPTON J. 
Published: August 2006

SUMMARYThe volatiles from stored unblanched frozen peas were shown to contain 12 carbonyl compounds: ethanal, propanal, hexanal, pent‐2‐enal, hex‐2‐enal, hept‐2‐enal, act‐2‐enal, non‐2‐enal, hept‐2,4‐dienal, non‐2,4‐dienal, dee‐2,4‐dienal and propan‐2‐one. Identifications were based on thin‐layer partition chromatography and infrared, ultraviolet, and visible spectra of the 2,4‐dinitrophenylhydrazones. The origin of these compounds and their probable effect on the flavor of stored and unblanched peas are discussed.
Defatting and Deodorization of Fish Protein Concentrate from Harpoden Nehereus
Authors: SEN D. P. , RAO T. S. SATYANARAYANA , LAHIRY N. L. 
Published: August 2006

SUMMARYIn Bombay‐duck (Harpoden nehereus) fish, petroleum‐ether‐extractive (“true” lipids) fats, residual fats (“bound” lipids) obtained by acid hydrolysis, and ethanol extractives other than “true” and “bound” lipids were found to contribute to its odor, the last two fractions being more important. Exhaustive extraction with 95% ethanol yielded fish protein concentrate with no lipid or ethanol extractives but with 0.37%“bound” lipids; this concentrate was practically without any fishy odor but developed it on being cooked with water.
Analysis for Stereoisomers of Beta‐Carotene in Fermentation Preparations
Authors: NELSON GEORGE E. N. , CIEGLER ALEX , HALL HARLOW H. 
Published: August 2006

SUMMARYThe potential vitamin A activity of a carotene‐containing preparation obtained from mated cultures of Blakeslea trispora was investigated by determining the stereoisomers of the β‐carotene fraction. The β‐carotene extracted from some fresh mycelia contained about 94% of the all‐trans isomer, the remainder being about 3.5% of neo‐β‐carotene B and 2.5% of neo+β+ carotene U. β‐Carotene from stored dried preparations showed about 91% of all‐trans, 7.570 of neo‐β‐carotene B, and 1.5% of neo‐β‐carotene U.
The Thermal Degradation of Sugars. II. The Volatile Decomposition Products of Glucose Caramel
Authors: SUGISAWA HIROSHI 
Published: August 2006

SUMMARYTwenty‐two compounds in the volatile fraction of glucose caramel were separated and identified. The material of the neutral volatile fraction for gas chromatography was prepared by the adsorption method on an active charcoal, and separation of the volatile acids by appropriate pH adjustment, steam distillation, and extraction.The volatile compounds tentatively identified on the basis of their retention data included 2 furan compounds, 2 alcohols, 11 carbonyl compounds, and 7 fatty acids. In addition, 6 peaks in the neutral fraction and 1 peak in the acidic fraction were found but not identified.
Development of Yeast on Irradiated Pacific Crab Meat
Authors: EKLUND M. W. , SPINELLI J. , MIYAUCHI D. , DASSOW J. 
Published: August 2006

SUMMARYYeasts increased rapidly on air‐packed irradiated (0.2 and 0.4 megarad) samples of crab meat stored at 0.5 and 5.6°C. The growth of the yeasts on irradiated crab meat was inhibited by vacuum‐packing the sample. No appreciable increase in yeast counts occurred on the unirradiated controls. A total of 569 yeast cultures were isolated from unirradiated and irradiated King crab and Dungeness crab meat. The genera represented included Rhodotorula, Cryptococcus, Torulopsis, Candida, Trichosporon, and a yeastlike organism resembling Aureobasidium pullulans. Members of the Cryptococcus, Cnndida, and Aureobasidium pullulans were gelatinolytic and lipolytic. Trichosporon isolates were very active in attacking gelatin, casein, and triglycerides.
Effect of Bivalent Metals on the Production of Aflatoxins in Submerged Cultures
Authors: LEE E. G. H. , TOWNSLEY P. M. , WALDEN C. C. 
Published: August 2006

SUMMARYOptimum growth and maximum aflatoxin production by Aspergillus flavus were obtained on a basal medium containing 0.8 mg of zinc per liter. The effect of several other trace metals on the toxin production was evaluated. Aflatoxin production was inhibited by the presence of barium ions in the medium. Cadmium ions, in contrast, stimulated aflatoxin production.
Studies in Meat Tenderness. III. The Effects of Cold Shortening on Tenderness
Authors: MARSH B. B. , LEET N. G. 
Published: August 2006

SUMMARYThe tenderness of meat removed from the carcass in a pre‐rigor condition is highly dependent on the extent of the cold shortening which occurs after excision. The relationship between shortening and tenderness is complex. A decrease of up to 20% of the initial excised length does not exert a significant effect, hut toughness increases rapidly with further shortening beyond this point, reaching a peak of several times its original value (in terms of shear force required) at a shortening of about 40%. With yet further shortening, the meat becomes progressively more tender until, at about 55‐60% shortening, it is cleaved about as easily as meat in which less than 20% shortening has occurred.The presence of intact skeletal attachments does not necessarily overcome the development of shortening‐induced toughness. It is shown that a pre‐rigor muscle which is absolutely fixed in over‐all length is still capable of appreciable shortening in one zone, with compensating lengthening elsewhere, if the application of cold is uneven along its surface.
The Influence of Metallic Ions on the Autoxidation of Oxymyoglobin
Authors: SNYDER H. E. , SKRDLANT H. B. 
Published: August 2006

SUMMARYThe autoxidation rate of purified oxymyoglobin is extremely variable. Part of the variability has now been traced to contamination of the oxymyoglobin preparations with metals, particularly copper. Copper added in amounts equimolar to the oxymyoglobin concentration resulted in a 25X increase in the autoxidation rate constant. Iron and zinc were much less active than copper in catalyzing the autoxidation. A variety of conditions known to accelerate the autoxidation of oxymyoglobin were tested to see whether the acceleration was due to contamination with metals.
The Effect of Pre‐Slaughter Environmental Temperature and Post‐Mortem Treatment Upon Some Characteristics of Ovine Muscle. II. Meat Quality
Authors: COOK C. F. , LANGSWORTH R. F. 
Published: August 2006

SUMMARYSamples of unfrozen and pre‐rigor frozen ovine longissimus dorsi muscle, obtained from animals subjected to various pre‐slaughter temperatures, were incubated at temperatures ranging from 0 to 40°C for 24 hr post‐mortem.Pre‐slaughter treatment had no effect upon shear value, exudate loss during storage or cooking loss.Post‐mortem treatments—incubation temperature and pre‐rigor freezing—each had a significant effect upon all traits examined. The shear values of unfrozen muscle decreased with increasing incubation temperatures from 0 to 10°C, remained constant from 15 to 30°C, and fell for 40°C. By contrast, shear values for pre‐rigor frozen muscle increased for temperatures from 0 to 20°C and fell sharply between 20 and 40°C. Exudate and cooking losses increased with increasing incubation temperatures for both unfrozen and pre‐rigor frozen muscle. Pre‐rigor freezing brought about an increase in exudate and cooking loss.
Effects of Modified Storage Atmospheres on Ascorbic Acid and Other Quality Characteristics of Spinach
Authors: McGILL J. N. , NELSON A. I. , STEINBERG M. P. 
Published: August 2006

SUMMARYIt has been shown that gas composition and temperature of the atmosphere can affect respiration and the quality of vegetables. This study was undertaken to determine the effect of these factors on the storage quality of spinach and New Zealand spinach. Both showed typical respiratory drift curves. Increasing CO2 around New Zealand spinach reduced respiration rate, and product in 13% CO2 was not acceptable after one week. A gas containing 9.5 % CO2 and 3.3% 0, was compared with air at 34 and 45°F. The leaves tended to increase in oxalate but this increase was not related to ascorbate reduction. Samples in controlled atmosphere had fewer microorganisms than air samples at the same temperature.The ascorbic acid content of the leaves was affected by atmosphere, temperature, and time. Oxygen depletion of the atmosphere resulted in a marked decrease of ascorbic acid. When oxygen content was maintained at 3.3% by intermittent flushing, the leaves retained their ascorbic acid. This phenomenon was intensively investigated with addition of analysis for dehydroascorbic acid. Since the total of dehydroascorbic and ascorbic acids did not vary with atmosphere composition, it was concluded that modified storage atmospheres neither improve nor impair antiscorbutic value.
Effect of Wet and Dry Heat on Structure of Cellulose
Authors: SHIMAZU F. , STERLING C. 
Published: August 2006

SUMMARYHeating of cellulose (purified cotton and cuprammonium‐regenerated cellulose) under nitrogen in the presence of liquid water at 100° and at 150°C brought about a small amount of hydrolysis and some dehydration, the extent of which was directly proportional to the temperature. Heating in the absence of water caused a much greater amount of hydrolysis and dehydration, which was particularly marked at the higher temperature. Heating affects the amorphous regions of cellulose more than the crystalline regions; hence changes are more evident in the less crystalline regenerated cellulose than in purified cotton cellulose.
Thiobarbituric‐Acid‐Reactive Substances from Autoxidized or Ultraviolet‐Irradiated Unsaturated Fatty Esters and Squalene
Authors: KWON T. W. , OLCOTT H. S. 
Published: August 2006

SUMMARYThe water‐soluble 2‐thiobarbituric.acid‐reactive substances (TBRS) from oxidized and UV‐irradiated unsaturated fatty acid esters and squalene were fractionated on Sephadex G‐10 columns, and the fractions were characterized by elution volume, UV‐absorption spectra, and behavior on TLC plates. By these criteria the main component in all eases was unequivocally identified as malonaldehyde (MA). Other TBRS accompanied MA but were clearly distinguishable. They were not identified, how. ever. With squalene, the total TBRS per double bond were only one‐sixth of those of the fatty acid esters, and MA accounted for about half.
Identification of Components in the Stale Flavor Fraction of Sterilized Concentrated Milk
Authors: ARNOLD R. G. , LIBBEY L. M. , DAY E. A. 
Published: August 2006

SUMMARYThe more volatile components of the stale flavor fraction of sterilized concentrated milk (SCM) were studied by a nitrogen‐purge on‐column trapping technique. Higher‐boiling components were isolated by solvent extraction of the fat from lyophilized SCM, followed by low‐pressure reduced‐temperature steam distillation of the extracted fat. Components in the resulting flavor extract were identified by gas chromatography and mass spectrometry.The following compounds were identified in the extract from stale SCM: 2‐heptanone, 2‐nonanone, 2‐tridecanone, benzaldehyde, acetophenone, naphthalene, a dichlorobenzene, δ decalactone, benzothiazole and o‐aminoacetophenone. Of these compounds, only the dichlorobenzene and 2‐heptanone were identified in the extract from the control SCM.
Evaluation of Lipid Oxidation in Plant Tissues
Authors: RHEE KI SOON , WATTS BETTY M. 
Published: August 2006

SUMMARYEssential to application of the TBA test to plant tissues as a measure of prior lipid oxidation is inactivation of lipoxidase in the blending procedure by a strong acid. The production of TBA‐reactive material during blending without acid may give a useful measure of the “lipid oxidation potential” of vegetable materials, as affected by their content of lipoxidase, substrate and antioxidants. Comparative data are presented on fatty acids and lipoxidase in dried Blackeye and Green (Burpee's blue bantam) peas, and the data are related to the TBA values in blending of these peas. Wide distribution of lipoxidase in vegetables and fruits has been demonstrated. Among the materials analyzed, the extracts of roots, tubers, botanical fruits with edible seed portion, and seeds usually showed a high lipid‐oxidizing activity. Comparing families, the extracts of many vegetables belonging to Leguminosae, Solanaceae, and Cruciferae had relatively higher activity.