bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Comparison Between Two Different Shear Systems Used for Measuring Meat Tenderness
Authors: MØLLER A. J. , BOUTON P. E. , HARRIS P. V. , JONES P. N. 
Published: August 2006

ABSTRACTA comparison has been made between two Warner‐Bratzler (WB) shear devices, differing in their method of operation, used in measuring tenderness of meat samples treated to produce a wide range, in both myofibrillar and connective tissue structural strength. Estimates of parameters measured from the shear deformation curves obtained from the two systems were highly correlated and both systems showed similar and significant responses to the treatments used to modify the structural components of meat.
Purine Content of Raw and Roasted Chicken Broiler Meat
Authors: YOUNG LOUIS L. 
Published: August 2006

ABSTRACTAdenine, guanine and hypoxanthine were determined in raw and roasted broiler parts. The levels of adenine and guanine increased slightly when the meat was cooked. These increases were attributed to moisture and fat losses by the tissues during roasting. The level of hypoxanthine remained constant or decreased in the tissues because some of the purine was removed with the cooking juices. The cooking juices were found to contain high levels of hypoxanthine and only trace amounts of adenine and guanine.
Influence of Tumbling and Phosphate on the Yield, Sensory and Chemical Characteristics of Pork Liver Loaf
Authors: PERCEL P. J. , PARRETT N. A. , PLIMPTON R. F. , OCKERMAN H. W. , KROL B. , VAN ROON P.S. 
Published: August 2006

ABSTRACTYield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a processing treatment. Tumbling the livers improved uniformity of internal slice color, external loaf color and external loaf appearance. Loaves made from immersed liver however yielded a more intense liver flavor. Increasing moisture levels were likewise noted for tumbled livers. Addition of phosphate resulted in an increase in liver cure uptake, total cure and loaf cooked yield for the tumbled livers. Phosphate however had no effect on these parameters for livers which were immersed. Addition of phosphate improved slice cohesiveness and internal slice consistency. An increase in the percent ash was the only chemical parameter altered significantly through the addition of phosphate.
Effect of Time‐on‐Feed on the Palatability of Rib Steaks from Steers and Heifers
Authors: DOLEZAL H. G. , SMITH G. C. , SAVELL J. W. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTRib steaks from steers (n=326) and heifers (n=68) that were either grass‐fed or fed high‐concentrate diets for 30–230 days were used in palatability studies. Extending time‐on‐feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time‐on‐feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high‐concentrate diet for at least 90 days.
Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions
Authors: TELLEFSON C. SUSAN , BOWERS JANE A. , MARSHALL CECELIA , DAYTON ARTHUR D. 
Published: August 2006

ABSTRACTTurkey emulsions were prepared with (1) no additives, (2) sodium chloride (NaCl), (3) sodium nitrite (NaNO2), (4) sodium ascorbate (NaAsc), or (5) both NaNO2 and NaAsc. Raw and cooked emulsions from each of the five treatments were stored (−18°C) and then evaluated before and after heating. Emulsions with NaNO2 and NaAsc contained less malonaldehyde than those with NaCl or no additive and raw turkey emulsions generally contained less malonaldehyde than cooked. Nitrite was the additive that produced the major effect on color of heated emulsions. Generally, emulsions containing both NaNO2 and NaAsc had the most meaty aroma and the least stale aroma. Emulsions with NaCl tended to have greater stale aroma.
Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef
Authors: DOLEZAL H. G. , SMITH G. C. , SAVELL J. W. , CARPENTER Z. L. 
Published: August 2006

ABSTRACTBeef from yearling steers (n = 254) which were fed either grass only or high‐concentrate diets was used to study subcutaneous fat thickness as an alternative method for grading beef carcasses. Assigning carcasses to three expected‐palatability groups based on fat thickness was at least equivalent to, and perhaps slightly more precise than, the use of USDA quality grades for grouping the carcasses according to expected palatability. There were progressive increases in palatability of cooked beef as fat thickness of carcasses from cattle fed 90–160 days increased from less than 2.53 mm up to 7.61 mm, but quantities greater than 7.61 mm did not further improve palatability.
Potato Starch and Flour in Frankfurters: Effect on Chemical and Sensory Properties, and Total Plate Counts
Authors: BUSHWAY A. A. , BELYEA P. R. , TRUE R. H. , WORK T. M. , RUSSELL D. O. , McGANN D. F. 
Published: August 2006

ABSTRACTPotato starch and flour were examined as possible constituents in frankfurter formulations. Frankfurters manufactured with 3% potato starch or 1.5% potato starch plus 1.5% potato flour in place of 3% wheat flour normally used as a binder, and stored at 4–5°C for 28 days did not differ significantly in percent shrink, water, protein, fat, ash or salt. Residual nitrite levels decreased during the storage period. Total plate counts reflect residual nitrite levels since the frankfurters (3% starch) with the lowest nitrite concentration also had the greatest number of bacteria (6.4 × 106/g) on day 28. Frankfurters formulated with 1.5% potato starch plus 1.5% potato flour were rated more tender and more juicy than those made with 3% potato starch (P≤0.05 and P≤0.01) and 3% wheat flour (P≤0.01 and P≤0.01), respectively. Fresh potato starch and wheat flour franks did not differ from each other in either characteristic but after one week's storage the potato starch samples were rated more tender (P≤0.05) and more juicy (P≤0.01). Less force was required to shear the frankfurters formulated with 3% potato starch.
Prediction and Characterization of Normal and Vat‐Failed Cottage Cheese
Authors: WU M.H. , FUNG D. Y. C. 
Published: August 2006

ABSTRACTAn acidification‐heat‐coagulation test has been developed for predicting cottage cheese vat‐failure potential of milk. Milk is fist acidified to pH 5.06 at 10°C and then heated at a slow rate (1°C increment per min). Poor quality acidified milk (> 104 CFU/ml) forms small curds at 37°C and below. Good quality acidified milk (< 104 CFU/ml) will form small curds at higher temperatures. By this procedure cottage cheese vat‐failure potential of milk containing different levels of psychrotrophs can be predicted. Normal and vat‐failed cottage cheese curds are characterized by % of grit in cottage cheese and amount of curd fines in whey.
Controlled Atmosphere and Ethylene Effects on Quality of California Canning Apricots and Clingstone Peaches
Authors: BRECHT JEFFREY K. , KADER ADEL A. , HEINTZ CHRISTI M. , NORONA ROBERT C. 
Published: August 2006

ABSTRACTStorage at 2% O2 plus 5% CO2 at 1.1°C maintained higher flesh firmness and lower pH and retarded decay more effectively than air storage of immature (M1) and over‐mature (M3) Patterson and Tilton apricot fruits. CA storage of fruits picked at the optimum maturity stage (M2) produced little benefit over air storage, however. ‐Treatment with 100 ppm ethylene for 48 hours accelerated softening and color change at 20°C compared to ripening in air and may potentially be used to prepare immature apricot fruits for canning in the shortest possible time. Large differences in storageability and canned quality following storage were found among the five clingstone peach cultivars tested. Loadel and Carolyn: peaches, if in sound condition at harvest, can be stored for up to 4 wk under 2% O2+ 5% CO2 at 1.1°C. Andross, Klamt and Halford peaches should be stored for shorter storage periods only. Fruits ripened at 20°C with ethylene (100 ppm for 48 hr) were similar to those ripened without it in appearance, texture, and flavor.
Effect of Temperature on Firmness of Raw Fruits and Vegetables
Authors: BOURNE MALCOLM C. 
Published: August 2006

ABSTRACTThe firmness of a number of fruits and vegetables was measured by deformation, extrusion and puncture tests over the temperature range 0‐45°C. Most commodities showed decreasing firmness with increasing temperature but there were several exceptions to this general rule. For the majority of the commodities tested the firmness‐temperature relationship was approximately linear. The firmness‐temperature coefficient is defined as [(firmness at T2– firmness at T1)/(firmness at T1 (T2− T1)] × 100 (percent change in firmness per degree temperature change) where T1= lowest temperature and T2= highest temperature at which firmness is measured. The firmness‐temperature coefficient ranged from ‐1.65 for apricot to +0.12 for carrot using the puncture principle, from −0.97 for Baby Gold peach to +7.7 for large Canoga strawberries tested between 30–45°C using the deformation principle, and from ‐0.04 for Golden Delicious apple stored 7 months to −1.34 for NK199 sweet corn using the extrusion principle.
Dehydrated Blueberries by the Continuous Explosion‐Puffing Process
Authors: SULLIVAN J. F. , CRAIG J. C. , DEKAZOS E. D. , LEIBY S. M. , KONSTANCE R. P. 
Published: August 2006

ABSTRACTA blueberry dehydration process which includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study including alternate drying pretreatments failed to increase the dehydration rate. It was found that care during processing was necessary to prevent rupture of the berries as rupture caused bleeding during drying which reduced the drying rate. Optimum operating conditions for CEPS were established for blueberries. Measurements of dried blueberry properties such as bulk density, color, rehydration, and disintegration were used to determine optimum operating conditions for pressure (103 kPa), temperature (190°C), and feed moisture (18.5%) for CEPS.
Evaluation of Sesame Flour as a Complementary Protein Source for Combinations with Soy and Corn Flours
Authors: BRITO ODOARDO J. , NÚÑEZ NERLEY 
Published: August 2006

ABSTRACTSesame products in combination with soy flour, were evaluated as a protein source. Proximate analyses, microbiological examination, determination of vitamins, minerals, selenium content, and nutritional evaluation were carried out. Monagas Aceitera variety flours are similar to other sesame proteins in composition but are higher in lysine and methioine. Enrichment with soy increased PER value for all sesame products. At commonly used fortification levels, sesame‐soy blends may be as useful as soy alone for addition to corn‐based foods. Some sesame flours and isolates might contain toxic amounts of selenium.
Heat Transfer Rates to Liquid Foods During Flame‐Sterilization
Authors: NETO R.O. TEIXEIRA 
Published: August 2006

ABSTRACTThe influences of headspace, rotational speed of the can, and product viscosity on the rates of heat transfer during flame‐sterilization of carboxy‐methyl‐cellulose (CMC) model solutions, were studied. It was observed that more than 90% of the heat transfer resistance was external, and so the headspace volume and product viscosity had almost no effect on the rates of heat transfer, whilst the can rotational speed was the important parameter that needed to be controlled. An empirical correlation between the Nusselt, Reynolds and Prandtl dimensionless numbers for the external and internal conditions was obtained, in order to describe the heat transfer as a function of the hot air and product thermophysical properties, the can r.p.m. and the diameter. The results will be useful for improving flame‐sterilizer utilization.
Dairy and Vegetable Protein Blends by Co‐Extraction and Co‐Ultrafiltration
Authors: NICHOLS DEBRA J. , CHERYAN MUNIR 
Published: August 2006

ABSTRACTA process was developed for the manufacture of blends of dairy and vegetable proteins by co‐extraction and co‐ultrafiltration. Defatted soy flour proteins were extracted using either acid or sweet whey as the solvent. The whey/soy slurry was separated in a two stage extraction process using a centrifugal desludger. The proportion of whey protein in the blend was determined by the number of extractions and the total amount of whey used. The combined extracts were processed by ultrafiltration to increase the protein content of the blends. Solubility characteristics of the blends indicate potentially good functional properties.
Functional Properties of Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins
Authors: SATHE S. K. , DESHPANDE S. S. , SALUNKHE D. K. 
Published: August 2006

ABSTRACTA protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. Solubility of the protein concentrate was minimal at a pH of 4.0. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) of the bean flour proteins and protein concentrate indicated 9 subunits each, with apparent molecular weight ranges of 27,000–380,000 and 14,200–143,000 daltons, respectively. Least gelation concentrations and water and oil absorption capacities of the seed flour and the protein concentrate were determined. Emulsion and foaming properties of the protein concentrate were investigated. Effect of moist heat on seed protein digestibility was assessed in vitro. Protein concentrate had lower tannins and trypsin, chymotrypsin, and α‐amylase inhibitory activities compared to bean flour.
Microbial Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared using Aspergillus oryzae and Rhizopus oligosporus
Authors: SHIEH Y. S. CAROL , BEUCHAT L. R. 
Published: August 2006

ABSTRACTMicrobiological profiles of peanut and soybean misos containing 6 and 12% NaCl and kojis prepared with Aspergillus oryzae and Rhizopus oligosporus were monitored over a 90‐day period of fermentation. Although total plate counts in misos containing R. oligosporus koji fluctuated while counts in misos containing A. oryzae koji remained constant during the fermentation period, the final microbial populations in sixteen test formulae were similar to the initial counts. Mold populations in mists containing two types of kojis declined similarly during fermentation. There was little difference in populations of Saccharomyces rouxii in misos containing the two types of mold kojis during the first month of fermentation; however, higher numbers of S. rouxii were noted in mitis containing R. oligosporus koji compared to those containing A. oryzae koji during later stages of fermentation. The final pH values of misos were similar, even though misos containing A. oryzae koji had a larger magnitude of drop in pH than did misos containing R. oligosporus koji over the 90‐day test period.
Effect of Heating Time of Soybean on Vitamin B‐6 and Folacin Retention, Trypsin Inhibitor Activity, and Microstructure Changes
Authors: SOETRISNO U. , HOLMES Z. A. , MILLER L. T. 
Published: August 2006

ABSTRACTHeating treatments of boiling 20 min or autoclaving 5 min, 10 min, or 20 min, of soaked (25°C for 10 hr) soybeans, significantly influenced vitamin B‐6, free folacin, trypsin inhibitor activity, water absorption, moisture content and blue, green and amber color values in the cooked soybeans. Analysis of covariance showed a relationship (P≤0.05) between water absorption after cooking with total folacin in cooked soybeans and water absorption after cooking with blue color values. Other relationships (P≤0.05) were observed in cooked soybeans between texture and total folacin, moisture and trypsin inhibitor activity, and trypsin inhibitor activity and free folacin.
Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content
Authors: MONGEAU R. , BRASSARD R. 
Published: August 2006

ABSTRACTCereals are often promoted as important sources of dietary fiber. Ninety one breakfast cereals available in Canada and four unprocessed wheat brans were therefore analyzed for neutral detergent fiber (NDF) after rapid digestion with α‐amylase from porcine pancreas. Many breakfast cereals contained less than 5% NDF. Wheat cereals contained 5–30% NDF, oat cereals contained 5% NDF, and corn and rice contained little NDF. Cereal NDF was predominantly hemicellulose (pentosans); pentose sugars liberated under hydrolysis represented up to 15% of processed bran cereals and 20–25% of unprocessed bran.
A Microbial Investigation of Selected Spices, Herbs, and Additives in South Africa
Authors: BAXTER R. , HOLZAPFEL W. H. 
Published: August 2006

ABSTRACTA total of thirty‐six spices, herbs and food additives from various sources was investigated. High total viable numbers of sporeformers were present of which a considerable percentage was proteolytic and/or amylolytic. The total number of colony forming units (c.f.u.) varied from several hundred to several million per gram, depending on the source, the manufacturing process, age and type of condiment. Exceptionally high contamination (i.e. > 106 c.f.u./g) was found in black pepper, coriander, paprika, mace, pimento and white pepper from source A. No significant numbers of potentially pathogenic organisms were found except for B. cereus, moulds and faecal streptococci. The presence of B. cereus was confirmed in 7 out of 19 samples from source A. Enterococci were isolated and identified from paprika, white pepper, black pepper, pimento, onion powder and salamita. The need for spice cleanliness, commercial sterilization and subsequent proper storage of condiments is stressed.
Media Comparison for the Enumeration and Recovery of Clostridium Sporogenes P.A. 3679 Spores
Authors: POLVINO D. A. , BERNARD D. T. 
Published: August 2006

ABSTRACTThe efficiency of trypticase peptone agar (TPA), yeast extract agar (YEA), and pork pea infusion agar (PPIA) for enumerating heat activated Clostridium sporogenes: P.A. 3619 spores was tested using a pour plate procedure. All three media types gave reproducible results between test runs, however TPA and YEA gave higher counts than PPIA. The three media types listed above plus pork infusion agar (PIA) and T‐Best agar (TBA) were evaluated for recovery of heat stressed P.A. 3679 spores using a similar pour plate procedure. Andersen's pork pea infusion gave the highest counts, although the variation found between tests indicates that the pour plate procedure may not be adequate for recovery of heat stressed spores.
Determination of BHA and BHT in Denyarated Mashed Potatoes
Authors: BEAULIEU F. , HADZIYEV D. 
Published: August 2006

ABSTRACTThe extraction step in BHA (butylated hydroxyanisole) or BHT (butylated hydroxytoluene) analysis of potato granules, unless precautions are taken, leads to a recovery of only 10–50%. This study showed that BHA (BHT) is retained in granules by retrograded starch and, mostly, its amylose moiety. No satisfactory IB covery was obtained using solvents of increasing dielectric constant unless the granules were first hydrated with water. A rapid antioxidant extraction procedure, based on the hydration principle and suitable for quality control labs, is described. Comparative data were acquired for the content of BHA (BHT) in potato granules analyzed by differential pulse voltammetry (using a glassy carbon electrode) and gas‐liquid chromatography.
Bioavailability of Iron Produced by the Corrosion of Steel in Apples
Authors: ROSANOFF A. , KENNEDY B. M. 
Published: August 2006

ABSTRACTThe bioavailability of iron formed by the corrosion of low‐carbon steel (99% Fe) in contact with Red Delicious apples was measured in a rat model using a depletion‐repletion experiment. The percentage of ingested iron converted to hemoglobin iron (Conversion Efficiency) was 74, 57, and 56%, respectively, for daily doses of 110, 190, and 285 μg of this iron. (Conversion Efficiency for FeSO4 was 46‐50%). When compared with FeSO4= 100, the relative biological value of this iron was found to range from 93–153. Ingestion of one Red Delicious apple that has been exposed to eight large iron nails for 24 hr could provide 10–15 mg iron having good bioavailability.
Performance of a Scraped‐Surface Heat Exchanger Under Ultra High Temperature Conditions: A Dimensional Analysis
Authors: CUEVAS ROBERTO , CHERYAN MUNIR , PORTER VERNON L. 
Published: August 2006

ABSTRACTPerformance characteristics of a pilot‐scale scraped‐surface heat exchanger (Contherm Model 6 × 2) under UHT operating conditions were evaluated. Outlet temperature and overall heat transfer coefficient (U) were significantly affected by rotational speed of the blades, mass flow rate of feed, feed inlet temperature, steam pressure and solids content of the model low‐acid liquid food (soy extracts). The scraping action of the blades greatly improved the performance up to about 350 rpm; higher blade speeds had little or no effect and sometimes decreased U values. Application of dimensionless models showed that the effect of axial Reynolds number (ReA) on the Nusselt number was more significant in the turbulent regime (ReA > 1800), while rotational Reynolds number above 105 had a significant effect at all values of ReA between 1200 and 3700. At very high values of the Taylor number (> 1010) when laminar axial flow conditions prevailed, Nusselt number decreased with increase in rotational Reynolds number.
Rheological Evaluation of Maturing Cheddar Cheese
Authors: CREAMER LAWRENCE K. , OLSON NORMAN F. 
Published: August 2006

ABSTRACTA number of Cheddar cheese samples of different age, pH and moisture content have been examined rheologically and electrophoretically to determine whether the progressive changes in cheese texture were related to casein proteolysis. The force‐compression curves obtained by crushing cubes of cheese between small flat plates at constant speed were different for the different cheese samples and were affected by the moisture content, pH and extent of αsl‐casein proteolysis that had taken place in the cheese. These results support a model of cheese micro structure in which an extensive network involving αsl‐ casein molecules traverses the cheese and as the cheese ripens, chymosin cleavage of αsl‐casein weakens the protein network. Such a model explains the rapid decrease in Cheddar cheese yield‐force that occurs during the early stages of ripening.
Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat
Authors: MOTT E. L. , MacNEIL J. H. , MAST M. G. , LEACH R. M. 
Published: August 2006

ABSTRACTThree types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for whole birds (20.41%) and lowest for frames without skin (16.84%). High levels of unsaturated fatty acids were found to be associated with these products.