bluuebunny/crossref_metadata_2025_split huggingface dataset:
SALT SUBSTITUTES IN CANNED LUNCHEON MEAT
Authors: ARGANOSA G.C. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTPotassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. The magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P ≥ 0.05) thiobarbituric acid (TBA) values than the control. Samples from the calcium chloride and magnesium chloride treatments were lighter (P ≥ 0.05) in color than the control, suggesting that these two adjuncts were detrimental to product color. Total lipid content of the magnesium chloride treatment, which had a correspondingly higher cook yield, was greater (P > 0.05) than the other treatments. Cholesterol content of the magnesium chloride, calcium chloride, and magnesium sulfate treatments was higher (P ≥ 0.05) than the control. These results suggest that potassium chloride is a viable replacement for up to 50% of the ionic strength of sodium chloride in luncheon meat without any deleterious effects on product quality.
ENZYMES FROM FOOD MYOSYSTEMS1
Authors: HAARD N. F. 
Published: May 2007

ABSTRACTThe quantity of enzymes in muscle tissue is normally small and difficult to purify. Much of the comparative enzymology of food myosystems has been done with tissue homogenates or impure enzyme isolates. Conclusions relating the specific contribution of an enzyme to autolysis during the conditioning of muscle foods can be misleading. This review will focus on salient features of some enzymes which are important in postmortem metabolism of food myosystems, including enzymes involved with energy metabolism, protein catabolism, lipid catabolism and adenosine triphosphate (ATP) catabolism. Intraspecific and interspecific variation in enzymes involved with these metabolic processes will be discussed. It is beyond the scope of this treatise to provide a comprehensive coverage of each metabolic process. The main objective of this review is to discuss some of the similarities and differences of enzymes from food myosystems.
A RAPID, DIRECT CHEMICAL ASSAY FOR THE QUANTITATIVE DETERMINATION OF THIOBARBITURIC ACID REACTIVE SUBSTANCES IN RAW, COOKED, AND COOKED/STORED MUSCLE FOODS
Authors: SPANIER A. M. , TRAYLOR R. D. 
Published: May 2007

ABSTRACTA study was performed to compare two procedures for the determination of thiobarbituric acid (TBA) levels in meat, i.e., the widely accepted distillation procedure versus a more rapid and direct extraction technique. Both methods produced statistically identical values for the rate of increase in TBA levels upon storage of precooked muscle foods. Addition of the antioxidant propyl gallate (PG) and the chelator ethylenediaminetetraacetic acid (EDTA) at concentrations of 200 ppm and 400 ppm, respectively, to the tissue samples prior to homogenization was found to be necessary both to retard further lipid oxidation and to serve as a ‘blank’or control to distinguish the color products formed between malondialdehyde (MDA) and TBA with those produced between other peroxides and TBA. The need for use of a control appears to be species dependent.
EFFECTS OF PORCINE SOMATOTROPIN AND SUPPLEMENTAL LYSINE ON PORCINE MUSCLE HISTOCHEMISTRY1
Authors: WHIPPLE G. , HUNT M.C. , KLEMM R.D. , KROPF D.H. , GOODBAND R.D. , SCHRICKER B.R. 
Published: May 2007

ABSTRACT Thirty barrows were used to evaluate effects of porcine somatotropin (pST) administration and increased dietary lysine (0.6, 0.8, 1.0 and 1.2%) on longissimus thoracis (LT) and semimentranosus (SM) muscle histochemistry. Myofiber types were classified based on ATPase and NADH staining. Fiber diameters were not affected (P> 0.05) by exogenous pST in either muscle. Percentage of αR fibers tended to decrease (P< 0.10) and percentage of the αW fibers increased (P< 0.05) in the LT with pST treatment. Fiber percentages of the SM were not affected by pST; however, the diameter of the αR fibers in the muscle tended to increase (P< 0.10) in those animals receiving 0.8 and 1.2% lysine. Supplemental lysine had no effect on fiber percentages in the SM or the LT muscles nor did it increase fiber diameters in the LT. These data indicate that pST enhanced the anaerobic potential in the LT and increased dietary lysine promoted cellular hypertrophy in the SM.
TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS
Authors: CHEN C.M. , HUFFMAN D.L. , EGBERT W.R. 
Published: May 2007

ABSTRACT Restructured steaks were evaluated using subjective and objective texture and color analyses. Treatments included: intact muscle, restructured steaks with no additives, salt/sodium tripolyphosphate (NaCl/STP), calcium alginate, crude myosin extract (CME) with 0.1% Nad and 0.4% STP [low salt & phosphate (LSP)], CME with 1.0 NaCl and 0.4% STP [high salt & phosphate (HSP)], surimi LSP and surimi HSP. Restructured steaks made from CME (HSP) or surimi (HSP) exhibited superior (P < 0.05) sensory textural evaluation, tensile strength values, cooking loss properties, color and color stability (subjective and objective) when compared to other restructured steaks except CME (LSP) and NaCl/STP (in some parameters). Restructured steaks made with CME or surimi in combination with 1% NaCl and 0.4% STP improved or maintained textural properties as well as color and color stability of restructured steaks.
GLYCOLYTIC POTENTIAL IN PORCINE LONGISSIMUS MUSCLE BEFORE AND AFTER TRANSPORT: AN IN VIVO STUDY
Authors: FERNANDEZ XAVIER , MÅGÅRD MATS , TORNBERG EVA 
Published: May 2007

ABSTRACT The purpose of this research was to study the effect of transport on the glycolytic potential (GP, very close to glycogen content) measured in vivo of porcine Longissimus muscle. Four groups of 9 (Landrace × Yorkshire) × Hampshire crossbred pigs, corresponding to 4 rearing pens, were transported unmixed for 2 h. Biopsy samplings were performed immediately before and after transport on each pig. GP did not vary significantly when compared before and after transport (–2.2%). As shown by postmortem pH and internal light scattering measurements, no tendency toward the PSE (pale, soft and exudative) or DFD (dark, firm and dry) conditions was observed. It was concluded that a relatively short transport time (2 h) without mixing unfamiliar animals, did not induce high stress, as shown by the stability of muscle glycogen stored in vivo and the lack of deviation in meat quality traits postmortem.
EFFECT OF HOT PROCESSING ON THE PROPERTIES OF RESTRUCTURED BEEF WITH ALGIN/CALCIUM BINDERS1
Authors: AL‐JOHER MOHAMMED A. , CLARKE ANDREW D. 
Published: May 2007

ABSTRACT Restructured steaks were manufactured using hot‐ and cold‐boned (HB, CB) beef with or without a combination of sodium alginate (0.6%), CaCO3 (0.01%) and encapsulated lactate (0.6%). Evaluation of textural changes during refrigerated (4C) storage for 72 h revealed that the CB treatment resulted in more rapid gelation (12 h) of the algin/calcium binders than the HB treatment (30 h). All comparisons of physical and sensory properties confirmed that the restructured treatments with binders had greater cohesiveness than the controls (no binder). Comparison of penetration and compression force measurements revealed that HB products had the same or lower values than CB samples for all raw or cooked treatments. Sensory evaluation of bind strength and hardness suggested that statistical differences between HB and CB products were eliminated by cooking the restructured steaks.
EFFECT OF AMMONIA EXPOSURE ON SUBSEQUENT RANCID FLAVOR DEVELOPMENT IN LAMB
Authors: HAGYARD C. , CUMMINGS T. , MARTIN A. 
Published: May 2007

ABSTRACTLamb exposed to ammonia in the event of refrigeration leakage is judged to be contaminated if the meat pH has increased 1.0–1.5 units or more above normal values, but the effect of smaller ammonia concentrations is not known. The left loins from 80 lamb carcasses, processed to Accelerated Conditioning and Aging (AC&A) specifications, were exposed to ammonia gas to give an increase in pH of 0.5 unit (40 loins) or 1.0 unit (40 loins). The right loins served as paired controls. Loins were frozen and held at –20C until they were assessed for rancid flavors by a trained taste panel. Loins were assessed after 3, 6, and 12 months storage. High‐ammonia samples developed a level of rancid flavors likely to be detected by consumers after 3 months storage, and low‐ammonia samples after 6 months. Therefore, pH cannot be used as a measure of ammonia contamination, as exposure causing only a 0.5 pH unit rise, which is within the normal pH range of lamb, severely reduced the frozen storage life.
OPTIMUM CONDITIONS FOR DETERMINING WATER HOLDING CAPACITY OF BEEF BY THE PRESS METHOD
Authors: ZHANG M. , MITTAL G.S. , BARBUT S. 
Published: May 2007

ABSTRACTWater holding capacity (WHC) of ground beef was measured by the press method. Three levels of applied force, test duration, sample mass, and salt concentration were investigated. Three types of deformations – plastic, elastic and permanent were used to explain the effects of applied force on WHC. Viscoelastic properties explained the effects of test duration. In general, WHC decreased with additional applied force and test duration, and increased with a larger sample size and salt concentration. Recommended test conditions are: 1 g sample size, 20 kN force for 2 min at a salt concentration of 0, 1 or 2%.
PROCESSING, PARTS, AND BONING YIELDS OF BOBWHITE QUAIL (COLINUS VIRGINANUS) AS AFFECTED BY AGE AND SEX
Authors: BALLARD M.A. , SMITH T.W. , HAYNES R.L. , CHEN T.C. 
Published: May 2007

ABSTRACTBobwhite quail separated by sex were raised on standard diets for 8, 10, 12, 14, and 16 weeks and dressed to obtain head, feet, neck, viscera, blood and feather, and carcass weights. Carcasses were cut into breast, leg, and wing portions, then hand‐separated into skin, meat, and frame parts. Regardless of sex, carcass yield increased as the age advanced. No apparent difference in dressing percentages was observed between males and females under 12 weeks of age; however, as age increased beyond this point, the yield of males was higher than that of females. Increased dressing yield and decreased viscera content correlated with age. Age and sex had no apparent effect on the percentages of head, neck, and feet. The breast portion increased as the birds aged, with males being significantly higher. For 16 week males, breast portions constituted about half of the carcass weight.
PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE
Authors: STITES C.R. , McKEITH F.K. , SINGH S.D. , BECHTEL P.J. , JONES D.J. , MOWREY D.H. 
Published: May 2007

ABSTRACTThis study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops.
LOW‐FAT, NO ADDED SALT IN RESTRUCTURED BEEF STEAKS WITH VARIOUS BINDERS
Authors: DEMOS B.P , FORREST J.C. , GRANT A.L. , JUDGE M.D. , CHEN L.F. 
Published: May 2007

ABSTRACTThis research investigated technology for the development of a low‐fat restructured beef steak devoid of added salt with texture similar to intact muscle. Low‐fat (10%), low‐sodium restructured beef steaks made from closely trimmed, flaked beef round muscles and tumbled with or without a binding agent were compared to boneless top loin steaks (5–6% fat). Boneless top loin steaks had greater (P < .05) shear resistance, cohesiveness, juiciness, overall desirability, percentage moisture (raw) and percentage protein (cooked) than restructured steaks. Steaks made with 3.0% modified potato starch had slightly more juiciness and moisture content (cooked) and lower expressible fluid content than all other restructured samples. Product made with 1.0% microcrystalline cellulose had lower (P < .05) juiciness scores than top loin steaks and restructured steaks made with no additives or modified potato starch. Use of 0.25% kappa‐carrageenan or 1.5% surimi increased (P < .05) sensory scores for off‐flavor. Steaks made with 1.5% surimi also had lower (P < .05) sensory scores for overall desirability.
NONMEAT INGREDIENTS FOR LOW‐FAT GROUND BEEF PATTIES
Authors: BULLOCK K.B. , HUFFMAN D.L. , EGBERT W.R. , BRADFORD D.D. , MIKEL W.B. , JONES W.R. 
Published: May 2007

ABSTRACTNine ground beef treatments were evaluated to compare chemical, physical and sensory characteristics of low‐fat ground beef patties containing various water binders. Treatments 1–5 contained a blend of iota and kappa carrageenans having various viscosity and gelling characteristics (SD389, Viscarin SD 389; ME389, Viscarin ME 389; GP379, Gelcarin GP379; ME389/GP379, 50/50 ME389 & GP379; and ME621, Gelcarin ME621), and treatments 6–9 contained other water binders (XG/LBG, xanthan/locust bean gum; PF, pea flour; ALG, algin; and LB. Lean BindTMmodified food starch). Treatment 1, which contained carrageenan (SD389), served as the control. Algin patties were rated lowest in flavor intensity. Algin and LB patties were highest in sensory tenderness and had the lowest shear force values. The patties manufactured from ME389/GP379 and XG/LBG received higher overall acceptability scores than the control SD389 patties.
POSTMORTEM CHANGES IN THE MECHANICAL PROPERTIES AND ULTRASTRUCTURE OF THE LONGISSIMUS IN TWO PORCINE BREEDS
Authors: MINELLI G. , CULIOLI J. , VIGNON X. , MONIN G. 
Published: May 2007

ABSTRACTKinetics of postmortem muscle changes of two pig breeds were studied. pH was measured at 30 min (pH1) and 26 h (pH2) after slaughter. The longissimus thoracis et lumborum was used at 1, 2, 3, 6 and 14 days postmortem for measurements of sarcomere length and mechanical properties in the raw state, and cooking loss and mechanical properties after cooking. Electron microscopy was performed at 1, 6 and 14 days postmortem. pH1 was higher and the maximum stress lower in Large Whites than in Pietrains. Maximum stress of cooked meat decreased with aging time in Large Whites but not in Pietrains. Ultrastructural changes were more obvious in Large Whites than in Pietrains through day 6, but breed differences were no longer observed at day 14. Meat from Pietrain pigs was tougher than that from Large White pigs and tenderized at a slower rate and to a lesser extent during aging.
RETENTION OF SELECTED NUTRIENTS IN PORK ROASTS PREPARED BY VARIATIONS IN COOKERY METHODS1
Authors: BATENHORST JUDITH H. , SUN JIDONG , GIRAUD DAVID W. , YOUNG LINDA J. , HAMOUZ FAYRENE L. , DRISKELL JUDY A. 
Published: May 2007

ABSTRACTThe retention of selected nutrients was determined in boneless Chef's PrimeTM pork loin roasts cooked by three different methods to 71 and 82C internal temperatures. Nutrients measured were those in pork that Americans frequently consume in inadequate quantities including vitamin B‐6, iron, magnesium, and zinc. Thiamin was the index nutrient. Roasts were cooked at 163C to internal temperatures of 71 and 82C by roasting, braising, and cooking in a bag. Cooking yields were similar for all treatments. Retention values for vitamin B‐6 and thiamin were significantly higher in pork cooked to 71C internal temperature than 82C. Vitamin B‐6 values were significantly higher in pork cooked in a bag than roasted, which was significantly higher than braised. Retention values for iron, magnesium, and zinc were similar for all treatments. These roasts would be considered as major sources of vitamin B‐6, thiamin, and zinc and good sources of iron.
PRERIGOR TREATMENT AND ENDPOINT TEMPERATURE EFFECTS ON U.S. CHOICE BEEF TENDERNESS
Authors: WANG H. , CLAUS J.R. , MARRIOTT N.G. 
Published: May 2007

ABSTRACTBone and connective tissues at the 12th thoracic vertebra and round/loin junction on one side of each of three U.S. Choice beef carcasses were cut 90 min postmortem (prerigor treatment, Tendercut), while opposite sides served as controls. Effect of prerigor treatment was determined on 10‐day aged Longissimus (LM), Rectus femoris (RF), and Biceps femoris (BF) steaks cooked to different endpoint temperatures (EPT: 65.6, 70.0, 76.7C). Treated RF steaks had higher (less perceptible) connective tissue scores than controls. Myofibrillar and overall tenderness in all treated muscles were not different (P>0.05) than controls. Treated carcasses resulted in lower (P<0.05) Warner‐Bratzler peak force values for LM and longer sarcomeres for all muscles. Tendercut resulted in lower (P < 0.05) values for Lee‐Kramer peak force (LM at 65.6C and 76.7C; RF at 65.6C) and total energy (LM at 70.0C and 76.7C) than controls. Tendercut did not affect the BF at any EPT.
ANALYSIS OF PORK PRODUCTS FOR CHEMICAL RESIDUES
Authors: HEATON K.L. , SMITH G.C. , SOFOS J.N. , AARONSON M.J. , JONES D.K. 
Published: May 2007

ABSTRACTHam (n=29), pork sausage (n=27), and pork subcutaneous adipose tissue (n=71) samples were analyzed for a maximum of 25 different chlorinated hydrocarbon/organophosphate pesticide/metabolite residues by gas chromatography. Furthermore, 13 samples each of adipose tissue, kidney, liver and muscle (total, n=52) were collected from commercial hog slaughter facilities and analyzed for diethylstilbestrol, zeranol, trenbolone acetate, azaperone and propiopromazine (tranquilizers), clenbuterol, and carazolol. Results showed that none of the adipose tissue samples contained pesticide residue levels greater than the detection threshold of 0.05 ppm. Five ham samples contained detectable (>0.003ppm), but nonviolative residue levels of dichloro‐diphenylchloroethane (DDE) and alpha‐benzene hexachloride (α‐BHC). Six sausage samples contained detectable (> 0.05ppm) but nonviolative levels of diazinon, dichlorodiphenyltri‐chloroethane (DDT), tetrachlorodiphenylethane (DDD), DDE, lindane or alpha, beta and delta isomers of BHC. None of the pork tissue samples contained tranquilizers or other drug residues at levels higher than the detection threshold of 1 ppb.
SARCOPLASMIC ENZYMES AS POTENTIAL INDICATORS OF HEATING ENDPOINTS IN MEAT PRODUCTS
Authors: KEETON J.T. , MORRIS C.A. 
Published: May 2007

ABSTRACTRecent outbreaks of foodborne illness caused by Escherichia coli O157:H7, Listeria monocytogenes and Salmonella have raised concerns about the safety of prepared meats. The USDA‐FSIS has responded by requiring safe handling labels on fresh meat products, increased surveillance of prepared meat products, higher heating endpoint temperatures and has proposed to declare E. coli O157:H7 an adulterant. As a result, accurate and rapid methods for monitoring prepared meats to ensure pathogen destruction are required. Enzymes and proteins play an essential role as diagnostic tools and monitoring devices for food components and contaminants. The application of enzyme techniques or other protein identification procedures could verify if sufficient heat has been applied to meat products to destroy pathogens. Several enzymes from various muscles have been screened for loss activity within the range of processing temperatures deemed safe. Enzyme candidates from bovine, porcine and avian muscles which could likely be developed into rapid enzyme or immunoassays are discussed.
DETERMINATION OF COLLAGEN SOLUBILITY AND CONCENTRATION IN MEAT BY NEAR INFRARED SPECTROSCOPY
Authors: YOUNG O.A. , BARKER G.J. , FROST D.A. 
Published: May 2007

ABSTRACTThis paper examines the feasibility of measuring collagen properties by near infrared spectroscopy (NIRS) in ovine Semimembranosus and Biceps femoris muscles. Because collagen concentration within a muscle was rather narrow, the R for collagen concentration was never more than 0.55. By contrast, R for solubility was better, especially for Semimembranosus, always exceeding 0.80. No one scanning method — fiberoptic probe or the in‐built transport module — was superior, either in reflectance or transmittance modes. The equations developed were tested for predictive power by cross‐validation procedures within muscles and between muscles. In the latter case, Biceps femoris data were used in a Semimembranosus equation and vice versa. The equations worked in any combination. However, there were indications that the correlations were sensitive to the state of the meat, whole tissue or homogenized, although the wavelength range 910 to 950 nm did not vary with sample state.
RESIDUES OF ANTIBIOTICS, HORMONES AND PESTICIDES IN CONVENTIONAL, NATURAL AND ORGANIC BEEF
Authors: SMITH G.C. , HEATON K.L. , SOFOS J.N. , TATUM J.D. , AARONSON M.J. , CLAYTON R.P. 
Published: May 2007

ABSTRACT Analyses of “Conventional,”“Natural” and “Organic” beef samples (64 muscle, 60 adipose, 36 liver and 26 kidney tissues) revealed no violative residues of anabolic steroids (testosterone; estradiol; progesterone), xenobiotics (zeranol; melengestrol acetate; trenbolone acetate), a β‐lactam antibiotic (penicillin); macrolide antibiotics (tylosin; erythromycin), sulfa‐drugs (sulfathia‐zole; sulfamethazine;sulfadimethoxine; sulfaquinoxaline), tetracycline antibiotics (tetracycline; oxytetracycline; chlortetracycline) or pesticides of the chlorinated hydrocarbon and organophosphate groups (lindone; heptachlor; aldrin; 4,4′‐DDT; 4,4′‐DDD; 4,4′‐DDE; ethyl parathion; methyl parathion; pirimiphos‐methyl; alpha‐BHC; beta‐BHC; delta‐BHC; heptachlor epoxide; methoxychlor; ethion; chlorpyrifos; malathion; ronnel; trithion; dieldrin; disyston). There were 6 violative residues of pesticides in livers from “Organic” beef (3 of hexachloro‐benzene; 3 of diazinon), 6 violative residues of pesticides in livers from “Natural” beef (2 of hexachlorobenzene; 1 of endrin; 3 of diazinon) and 3 violative residues of pesticides in livers from “Conventional” beef (2 of hexachlorobenzene; 1 of mirex).
CHANGES ON BEEF ADIPOSE TISSUE FOLLOWING DECONTAMINATION WITH CHEMICAL SOLUTIONS OR WATER OF 35C OR 74C
Authors: GORMAN B.M. , KOCHEVAR S.L. , SOFOS J.N. , MORGAN J.B. , SCHMIDT G.R. , SMITH G.C. 
Published: May 2007

ABSTRACT Spray‐washing reduced aerobic plate counts (APC) by 0.88 to 2.83 log colony forming units (CFU)/cm2, with hot water (74C) being the most effective treatment. Counts exceeded 6 log CFU/cm2 in 1–3, 7–11, 11–16, 16–23 and 23–29 days of storage for unwashed, washed with hydrogen peroxide, washed with 35C water or ozonated water or trimmed/washed with 35C water, washed with commercial sanitizer, and washed with trisodium phosphate, respectively. Samples washed with acetic acid or water of 74C reached only 4.31 and 4.36 log CFU/cm2, respectively, at 29 days of storage. Increases in the concentration of thiobarbituric acid reactive‐substances (TBARS) were slowest in samples washed with trisodium phosphate. Spray‐washing with 2% acetic acid or 74C water were the most effective treatments for reducing microbial growth, followed by trisodium phosphate which also reduced lipid oxidation during storage of beef.