bluuebunny/crossref_metadata_2025_split huggingface dataset:
STORAGE PROPERTIES OF PRIMAL CUTS OF HOT‐ AND COLD‐BONED BEEF
Authors: CROSS H. R. , TENNENT IVONNE , MUSE D. A. 
Published: May 2007

ABSTRACTOne side from each of 10 carcasses was selected for electrical stimulation and hot‐boning within 1 h postmortem while the opposite side was chilled for 48 h at 2 to 3 C before boning. Ten boneless primal cuts were removed from the hot‐ and cold‐boned sides. Each cut was evaluated for lean color, fat color and shape. Hot‐ and cold‐boned primal cuts were vacuumized and stored for 20 days at 2 to 3 C. After the storage period, all cuts were again evaluated for lean and fat color and shape. Weight loss during storage was calculated for each cut. After 20 days of storage, hot‐ and cold‐boned cuts did not differ significantly in lean color; hot‐boned cuts had fat that was significantly whiter than that of cold‐boned cuts; cold‐boned cuts were more nearly normal in shape than were hot‐boned cuts; and hot‐boned cuts retained their vacuum longer and lost considerably less weight during storage than cold‐boned cuts.
QUALITY AUDITS — WHICH TYPE FOR YOU1
Authors: McCABE JOSEPH J. 
Published: May 2007

ABSTRACTThe value of any internal audit, financial, quality or other depends to a great extent on the reason for doing the audit. In Quality Auditing, the selection of the proper type is critical to meeting the audit objective. The President of a multi‐plant, multi‐division corporation may want an overall assessment of the quality program; the Quality Control Manager may need to know whether certain safety testing procedures are adequate; or, the General Manager may want an evaluation of his outgoing product quality level. They all can be determined by audits; but, the proper type must be used to meet the specific need. Properly conducted, they serve as a mechanism to detect product, procedure and system failures before minor deviations become major problems.
QUALITY OF CABBAGE PART II: PHYSICAL, CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE (BRASSICA OLERACEA L.)1
Authors: SRISANGNAM C. , SALUNKHE D. K. , REDDY N. R. , DULL G. G. 
Published: May 2007

ABSTRACTThe cabbage samples (Brassica oleracea L. var. Late Glory) were subjected to steam blanching and blanching in solution. The blanching procedures were modified and further evaluated for their potential in offsetting the loss of desirable flavor during processing.The compositions of solutions for blanching were defined in terms of the concentrations of CaCl2, NaHCO3, flavor enhancers (FLVR), and NaCl. FLVR consisted of monosodium glutamate, 5′‐inosinate, and 5′‐guanylate in the proportions of 95:2.5:2.5. The optimum FLVR concentrations for solution and steam blanching were 0.25 and 0.3%, respectively. Solution‐ and steam‐blanched products lost 2.6 and 19.4% of their ascorbic acid, respectively, when stored at —19° C in a frozen condition for 1 year. The fresh cabbage contained 4.91 and 6.40 mg % of n‐butyl and 3‐Indolylmethyl derivatives of isothiocyanates, respectively. Blanching (solution and steam) of cabbage resulted in a reduction of n‐butyl and 3‐Jndolylmethyl derivatives of isothiocyanate content. This decrease may explain the parallel decrease in “cabbage flavor intensity” in the processed cabbage samples. Although the addition of myrosinase (from fresh cabbage) to freeze‐dehydratedcabbage flavor intensity,” acceptability of the product remained lower than for the fresh vegetable.
TITRIMETRIC DETERMINATION OF TOTAL ALDEHYDES IN CINNAMON BARK AND LEAF OILS USING CHLORAMINE‐T REAGENT
Authors: SHANKARANARAYANA M. L. , RAGHAVAN B. , ABRAHAM K. O. , NATARAJAN C. P. 
Published: May 2007

ABSTRACTA titrimetric method for determining cinnamaldehyde has been developed; it is based on the quantitative reaction of the aldehyde with semicarbazide hydrochloride to form the semicarbazone. The semicarbazone is removed and the excess unreacted semicarbazide determined iodometrically using chloramine‐T reagent. Two moles of chloramine‐T are required per mole of the semicarbazide. The method has been used in the routine quality evaluation of cinnamon oils and the samples required are about 0.02 g for bark oils and 0.05 g for leaf oils.
SELECTION OF SENSORY JUDGES
Authors: WEISS JOSEF J. 
Published: May 2007

ABSTRACTThe abilities of 70 individuals to serve as judges in laboratory‐type sensory panels were investigated. The ability to detect differences between the degrees of corrosion of cans and a low variability in judgments served as criteria for acceptance or rejection of an individual as sensory judge. An unstructured rating scale method was used for the sensory analysis. Data were evaluated by means of Spearman's rank correlation coefficient as well as by Wald's sequential analysis. Spearman's rank correlation coefficient proved to be of only limited value in this instance because it did not yield the desired effect of separation whereas Wald's sequential analysis allowed to influence the number of accepted judges by properly specifying calculation parameters.
EFFECT OF A REPAIR STEP ON THE RECOVERY OF COLIFORMS FROM FROZEN BLANCHED VEGETABLES
Authors: SPLITTSTOESSER D. F. , WILKISON M. 
Published: May 2007

ABSTRACTThe incubation of vegetable homogenates in water or trypticase soy broth for 1 h at 30°C resulted in a 5 to 10‐fold increase in the recovery of coliforms when subsequently cultured in lauryl sulfate tryptose broth or on violet red bile agar.
THE EFFECT OF ELECTRICAL STIMULATION ON THE PALATABILITY AND CONSUMER ACCEPTANCE OF BONELESS RIB STEAKS
Authors: JEREMIAH L. E. , MARTIN A. H. 
Published: May 2007

ABSTRACTA total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each of steers and heifers (1/2 blood Simmental, Limousin, or Chianina) 11 to 15 months of age and with carcasses weighing approximately 270 kg, after approximately 255 days on a high concentrate ration, were utilized to evaluate the effects of electrical stimulation upon the palatability and consumer acceptance of boneless rib steaks. The right side of each carcass was electrically stimulated at 400 V (AC 50 to 60 cycles/sec) using a hog stunner with a maximum output of 5 amps, immediately after splitting, while the left side served as an unstimulated control. Boneless rib steaks were presented to an experienced taste panel (1/side) and distributed to household consumers (4/side) for evaluation of overall tenderness and the acceptability of flavor, juiciness, tenderness, and overall palatability. Significant (P <0.05) treatment effects were not observed in cooking losses, consumer acceptance, or any of the palatability attributes evaluated, indicating that prerigor electrical stimulation, prior to chilling, did not produce meaningful differences in these traits, with the type of cattle and conditions employed in this study.
TASTE PANEL TESTING OF UHT FLUID DAIRY PRODUCTS1
Authors: HANSEN A. P. , SWARTZEL K. R. 
Published: May 2007

ABSTRACTFluid dairy products processed by ultra‐high‐temperature steam injection were evaluated by two independent panels to determine the effect of % fat and process and storage conditions of flavor.Fat content from 0.5 to 10.5%, process time from 3.4 to 20.3 s, process temperature from 138 to 149°C, storage time from zero to 48 weeks, and storage temperature from 4 to 40°C were studied. The two panels consisted of an untrained consumer panel and a trained panel of dairy judges. Scores from both panels correlated well. Scores on all samples stored at 4°C generally increased through time while those at 40°C had declining scores. Samples with 3.25% fat generally scored higher than those with 0.5 or 10.5% fat. An empirical relationship and nomograph were formulated between diary judge score, % fat, storage temperature and storage time. Milk produced and stored at or near room temperature may be predicted to receive moderate scores through one year.
PREPARATION AND UTILIZATION OF PROTEIN CONCENTRATES AND ISOLATES FOR NUTRITIONAL AND FUNCTIONAL IMPROVEMENT OF FOODS1
Authors: SATHE S. K. , SALUNKHE D. K. 
Published: May 2007

ABSTRACTConcentration and isolation of proteins from different sources is primarily aimed at providing a satisfactory solution for protein malnutrition/undernutrition and effective utilization of the underutilized protein sources. Several sources ranging from algae to soybeans have been studied for the purpose.All the current methods of protein concentrates/isolates production are based on two principles, namely, 1) Physical separation of the protein rich fraction, and 2) Solubilization of the proteins followed by precipitation and/or drying. The thus concentrated/isolated proteins are either directly, or after modifications (enzymatic or chemical) are utilized. Commercial production has been limited to only few sources such as soybeans, groundnuts, cottonseeds, and sunflower seeds due to either technological and/or consumer acceptance problems. Flavor, color, and textural compatibility of the protein concentrates/isolates with the carrier and the want of globally acceptable vehicle are some of the major constraints in production and utilization of the protein concentrates/isolates. The amino acids imbalance of the native proteins and subsequent processing losses of essential amino acids further compound the problem.Utilization of protein concentrates/isolates from human food purposes has used several foods including spaghetti, macaroni, pasta, bread, and cookies. Other modes of utilization include meat extenders, high protein beverages, and ration diets for mass feeding programs. Cereals appear to be the most commonly used vehicle for this nutrient propagation.
EFFECT OF PRESSING ON MOISTURE LOSS AND SENSORY PROPERTIES OF BEEF
Authors: HUFFMAN D. L. , BRITTON J. R. , CORDRAY J. C. 
Published: May 2007

ABSTRACTPaired halves of top round (Semimembranosus and Adductor muscles) sub‐primals were removed from each of ten, USDA Choice, approximately 272 kg steers, freezer wrapped, frozen, and stored at ‐24° C for approximately 1 month. Following freeze‐tempering, each primal was divided longitudinally with one half being pressed at 344 Newtons/cm2 to a specified shape in a Bettcher Model 70 Press, while the other half served as nonpressed control. Moisture loss and sensory properties were determined for 2.54 cm thick steaks. No significant differences were found in juiciness, flavor or Kramer shear values between pressed and non‐pressed top round steaks, however, sensory tenderness scores were lower (P < 0.05) for steaks that were pressed than for those that were not pressed. Holding steaks at 2° C for 0, 1, 2, or 3 days did not significantly alter Kramer shear or sensory panel evaluations. Cooking loss, drip loss and total loss were not affected by pressing. Drip loss was lower (P < 0.05) and cooking loss was higher (P < 0.05) for steaks held one day at 2° C than for steaks held 2 or 3 days at 2° C. When drip loss and cooking loss were combined (total loss) there was no difference among the four storage times. Drip loss following portion cutting could result in a problem in fresh merchandising of freeze‐tempered cuts.
UTILIZATION OF ELECTRICAL STIMULATION TO IMPROVE MEAT QUALITY: A REVIEW
Authors: SEIDEMAN S. C. , CROSS H. R. 
Published: May 2007

ABSTRACTThe use of electrical stimulation became a very active area of research in the mid 1970's because of its ability to tenderize meat and increase quality‐indicating characteristics of the carcass. Various mechanisms have been investigated as to how electrical stimulation tenderizes meat and changes some of its properties, primarily color. This paper reviews the proposed mechanisms of tenderization and variables associated with its application.
FUNCTIONAL PROPERTIES OF FOOD‐GRADE BOVINE HIDE COLLAGEN IN COARSE BOLOGNA
Authors: ASGHAR A. , HENRICKSON R. L. 
Published: May 2007

ABSTRACTThe effect of the addition of food‐grade bovine collagen at 10,20 and 30% levels on other protein fractions in raw and cooked bologna sausages was investigated. The proportion of sarcoplasmic and myofibril‐lar proteins and acid‐soluble fration of stroma proteins tended to decrease, while alkali‐soluble and alkali‐insoluble fractions of stroma protein increased with increasing levels of hide collagen in raw bologna formulations. The extent of swelling of stroma proteins in acid, however, did not vary between raw products.On heating bologna to an internal temperature of 68° C, 54 to 84% sarcoplasmic protein, 35 to 54% Guba‐Straub buffer‐soluble myofilbril‐lar protein, 75 to 82% 0.6 M Kl buffer‐soluble myofibrillar protein and 18 to 41% acid‐soluble protein became insoluble. The insolubility was possibly caused by forming acid‐stable cross‐linkages within and/or between different species of proteins. This was evident from a significant decrease in the swelling factor of the stromal residue of the cooked product on 0.1 M lactic acid. These cross‐linkages seem to be labile to the hydrolytic action of alkali as revealed by a two‐fold increase in alkali‐soluble protein. A decrease in the solubility of sarcoplasmic protein in cooked product was inversely related to the level of hide collagen in the bologna. Conversely, some of the collagen content on cooking was transformed into gelatin consisting mainly of high molecular weight aggregates.
THE SHELF‐LIFE EXTENSION OF HADDOCK IN CARBON DIOXIDE‐OXYGEN ATMOSPHERES WITH AND WITHOUT POTASSIUM SORBATE
Authors: REGENSTEIN JOE M. 
Published: May 2007

ABSTRACTFresh haddock, whole fish or fillets, treated or not with various potassium sorbate dips, were sealed in gas impermeable bags containing gas atmospheres of 60% CO2, 20% O2 and 20% N2, air or vacuum, stored on ice in insulated AIRBOX containers at 0°C and subsequently assessed using the Torry freshness scale after 11 to 18 days storage. The trends in the data suggested higher freshness scores for gas and gas plus dip compared with the air and vacuum packs. The dip alone was not effective. It was important to maintain the fish at 0° C.
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF 5′‐RIBONUCLEOTIDES IN FOODS
Authors: FOX MORTON , LONCIN MARCEL , WEISS MARTIN 
Published: May 2007

ABSTRACTConventional food preservation methods frequently have adverse effects on the flavor of the finished product. Recent research has been conducted (Fox 1980) to determine the feasibility of using a combination of mild processing methods which will produce microbiologically stable product and at the same time reduce the undesirable effect on flavor associated with accepted preservation techniques.The purpose of this research was to determine the optimum combination of process parameters with respect to minimizing flavor loss in the product. A 5′‐ribonucleotide flavor enhancer was added to a model product as the test substance and after undergoing a series of combination processes consisting of a mild heat treatment, reduced pH and reduced water activity (aw), the amount of breakdown of the flavor enhancer was determined.From the data produced, one can see the strong influence of the time and temperature of the heat treatment, the lesser but still significant influence of pH and the lack of influence of water activity on the breakdown of the 5′‐ribonucleotide.
NEW RAPID METHODS FOR MOISTURE AND FAT ANALYSIS: A REVIEW
Authors: KROPF DONALD H. 
Published: May 2007

ABSTRACT Methodology for rapid moisture and fat analysis in food products has advanced. There are new systems on the market using microwaves, nuclear magnetic resonance, electro‐optical scanners, or measuring differential capacitance; near infrared transmittance, reflectance or absorbance; or specific gravity of a solvent‐sample mixture. Some of these systems offer rapid, accurate, and repeatable measurements.
THE UTILIZATION OF MODIFIED GAS ATMOSPHERE PACKAGING FOR FRESH MEAT: A REVIEW
Authors: SEIDEMAN S C. , DURLAND P. R. 
Published: May 2007

ABSTRACT Distribution and packaging methods that are used for fresh meats have changed drastically over the past decade from primarily the shipment of carcasses to vacuum packaged primal cuts. Research efforts are now being directed at the replacement of vacuum packaging with modified gas atmospheres which may be more cost efficient and reduce trim losses. This paper reviews some of the more current research which has been conducted in modified gas atmosphere packaging.
RETENTION OF VITAMINS IN FRESH AND FROZEN BROCCOLI PREPARED BY DIFFERENT COOKING METHODS
Authors: HUDSON D.E. , DALAL A.A. , LACHANCE P.A. 
Published: May 2007

ABSTRACT Fresh and frozen broccoli were analyzed for retention of ascorbic acid, riboflavin and thiamine by semi‐automated fluorometry before and after steaming, boiling or microwave cooking for 5 min. Retention of vitamins in general was higher for fresh than for frozen broccoli. Steamed fresh broccoli retained most ascorbic acid, riboflavin, and thiamine. Boiled fresh samples retained least riboflavin and ascorbic acid and microwaved samples, the least thiamine. In frozen broccoli, microwaved samples retained most ascorbic acid and riboflavin, and steamed samples retained most thiamine.
COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS
Authors: GRIFFIN G. L. , SMITH J. W. SAVELL. G. C. , RHEE K. S. , JOHNSON H. K. 
Published: May 2007

ABSTRACT Cooking times and losses were monitored during cooking often each of eight kinds of lamb roasts. Roasts were cooked (163°C oven, not preheated) to be rare (60°C), medium (70°C) or well done (77°C). Cooking times and cooking losses significantly increased with increasing degrees of doneness. Cooking time recommendations were made based on the data. In a second study, cooking times, cooking losses and energy consumption were monitored during cooking of 100 each of boneless legs and boneless shoulder roasts. Ovens were either non‐preheated or preheated and roasts were fresh, frozen, thawed 12 h at 21°C, thawed 24 h at 1°C or thawed by microwaves. Gas consumption was slightly less for boneless shoulders roasted in non‐preheated ovens (21.2 cu. ft.) than for those roasted in preheated ovens (22.6 cu. ft.). Cooking times and losses were lower for fresh boneless shoulders and leg roasts versus those in the frozen or frozen‐thawed treatments. Statistically significant differences in gas consumptions for the five treatment groups were observed, but differences in cost of purchased energy were negligible.
INFLUENCE OF CALCIUM TREATMENT, SPEAR SIZE AND STORAGE TIME ON FRESH AND FROZEN ASPARAGUS QUALITY
Authors: DRAKE S. R. , LAMBERT E. F. 
Published: May 2007

ABSTRACT The use of 3% calcium dips, prior to storage, reduced weight losses and increased sensory appeal of fresh stored asparagus, but reduced ascorbic acid values. Long term storage of fresh asparagus prior to processing increased drip loss and shear values, and reduced ascorbic acid content, There were differnces in weight loss, moisture, ascorbic acid, and color between small and large diameter asparagus spears, fresh or frozen. The large diameter spears had an economic advantage in that these spears lost less weight in storage, but the small diameter spears had a higher ascorbic acid content.
PRODUCT RESPONSE SEGMENTATION AND THE ANALYSIS OF INDIVIDUAL DIFFERENCES IN LIKING
Authors: MOSKOWITZ HOWARD R. , JACOBS BARRY E. , LAZAR NEIL 
Published: May 2007

ABSTRACT This paper illustrates a data analysis approach and case history showing how the researcher can segment individuals into different dusters, with panelists falling into the same cluster exhibiting similar hedonic responses to stimuli. The segmentation procedure suggests that some of the variability traditionally observed with hedonic responses may result from averaging together ratings assigned by individuals who belong in different hedonic segments.
EFFECTS OF ADDITIONS ON THE STABILITY OF FROZEN STORED MINCED FILLETS OF WHITING. II: VARIOUS ANIONIC AND NEUTRAL HYDROCOLLOIDS
Authors: PONTE D. J. B. DA , ROOZEN J. P. , PILNIK W. 
Published: May 2007

ABSTRACT Locus bean gum, Xanthan, Iota carrageenan and a combination of Locus bean gum and Xanthan were used as additives (5 g/kg) in minced fillets of whiting. Samples of these treatments were stored at –18°C for 3 months and were evaluated at regular intervals for pH, water‐holding capacity, texture, extractable myosin, color change and formation of dimethylamine and formaldehyde. Xanthan, Iota carrageenan and the combination of Locus bean gum and Xanthan presented the highest values of water holding capacity. The treated samples showed much less increase in compressive strength, modulus of elasticity, resilience and shear stress than the Blank samples during the three months of frozen storage. Xanthan and the combination of Locus bean gum and Xanthan improved the whiteness of the cooked samples. In the same samples and the Iota carrageenan one, the formation of dimethylamine and formaldehyde was slowed down during frozen storage.
EFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES
Authors: STONE MARTHA B. , YOUNG CHERRI M. 
Published: May 2007

AbstractEffects of cultivars, blanching techniques, and cooking methods on the color, texture, and sensory characteristics of frozen green beans were investigated. Provider beans were firmer than the Contender cultivar following frozen storage and cooking when evaluated instrumentally and by a sensory panel. Microwave‐blanched beans were harder according to Instron measurements, and sensory scores for firmness and toughness were higher than beans blanched by boiling water or steam. Green beans blanched or cooked by microwaves had grassy aromas and strong off‐flavors that were not detected in those blanched or cooked by conventional methods. Microwave cooked beans were greener and firmer than those conventionally cooked.
CUTABILITY AND NUTRIENT CONTENT OF WHITETAIL DEER1
Authors: MARCHELLO M. J. , BERG P. T. , SLANGER W. D. , HARROLD R. L. 
Published: May 2007

AbstractThe role of game meats as a food source has been largely ignored today, but may provide the principle meat source for many individuals. Fifteen whitetail deer were completely boned to obtain lean meat. A typical skinned and dressed cold carcass yielded 72% boneless lean tissue. The average moisture, protein and fat content were 73.5, 23.6 and 1.4%, respectively. Energy value and cholesterol content was 149 kcal/100g and 116 mg/100g, respectively. Venison contained high levels of essential amino acids and was comparable to lean beef in amino acid content. Selected minerals in the longissimus muscle from 13 animals revealed large amounts (mg/g) of K, Na and P and smaller amounts (μg/g) of Ca, Cu, Fe, Mg, Mn and Zn.
ACCELERATED RESTRUCTURING OF BEEF
Authors: MARRIOTT N. G. , CLARK K. R. , BOLING J. W. 
Published: May 2007

ABSTRACTRestructured steaks manufactured by two comminution methods from prerigor electrically stimulated (PES) beef, nonstimulated counterparts (NES) and postrigor non‐electrically stimulated (C) samples were compared. After frozen storage for 0,14, and 42 days, samples were subjectively evaluated for appearance and palatability traits. Objective measurements included Hunter Color, TBA, Kramer, and Instron values. Electrical stimulation reduced peak force but did not consistently improve sensory panel scores. Comminution method did not consistently affect any traits. Results suggested that subjective appearance was affected more by storage time than other treatments and that prerigor beef may be effectively utilized in restructured beef without affecting palatability traits.