bluuebunny/crossref_metadata_2025_split huggingface dataset:
CHANGES IN NITROGENOUS COMPOUNDS IN FRESHWATER CRAYFISH (PROCAMBARUS CLARKII) TAIL MEAT STORED IN ICE
Authors: FLICK GEORGE J. , LOVELL RICHARD T. , ENRIQUEZ‐IBARRA LEOPOLDO G. , ARGAÑOSA GENARO C. 
Published: May 2007

ABSTRACTChanges in the protein and nonprotein nitrogen (NPN) fractions in the tail meat of freshwater crayfish (Procambarus clarkii) were monitored during ice storage. In addition, the accumulation of nonprotein nitrogenous compounds was estimated and compared with sensory evaluation. The myofibrillar fraction, expressed as a percentage of total nitrogen, did not vary during this study while the NPN, sarcoplasmic and stroma protein fractions changed during the first week of storage. SDS‐PAGE patterns of the sarcoplasmic fraction showed slight differences over storage time. Ammonia nitrogen (NH3‐N), trimethylamine nitrogen (TMA‐N) and pH rose at a slow rate during the first week but increased rapidly up to the end of storage. Amino nitrogen (A‐N) did not augment to a great extent over time. Sensory scores were significantly correlated (p < 0.05) with pH, A‐N, TMA‐N, and NH3‐N in descending order.
PHYSICOCHEMICAL CHARACTERISTICS OF FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS
Authors: KURI V.M. , PONCE EDITH , GUERRERO ISABEL 
Published: May 2007

ABSTRACTTo reduce the production cost of fermented sausage, extension with a cheaper material was studied. Variables studied were pH, water activity, acidity, texture, color and volatile production. Starches added with gums (carrageenan and agar) produced abundant syneresis during storage whereas those made from amylopec‐tin (MaicenaTM) and waxy corn (FirmtexTM) were more stable. Syneresis was produced when pH decreased during fermentation from > 6.0 to 4.2–4.4. Sausages added with FirmtexTMwere tougher, as expressed by less displacement of a PAM penetrometer probe. Sausages substituted with 24% MaicenaTM, when compared to a control, had significant differences with respect to pH, water activity, and color: L‐values and a‐values, but not in production of volatile compounds (diamines and free fatty acids) related to flavor and aroma. Therefore, it can be expected that, with the exception of texture, other characteristics of fermented sausages are not altered when extended with amylopectin starch.
GENETICS OF PIG MEAT QUALITY: A REVIEW
Authors: SELLIER P. , MONIN G. 
Published: May 2007

ABSTRACTThis paper is a review of current knowledge about genetic effects on technological and eating qualities of pork. These effects have been recognized as primordial sources of variation of meat quality in the porcine species. Nevertheless, some significant advances have recently been obtained in this area. This literature survey reveals that:The halothane sensitivity gene (HALn) explains to a large extent the overall genetic variation in technological quality and eating quality of pork. Evidence is accumulating that the halothane sensitivity gene is not completely recessive regarding its effects on quality traits. Producing slaughter pigs heterozygous at the HAL locus may result in deficiencies in meat quality, probably depending on slaughter conditions and perhaps also on slaughter weight.Breed differences in technological and sensory qualities of pork partly result from the large breed variation in incidence of halothane sensitivity, but other factors are implied, particularly ultimate pH and intramuscular fat content of meat.The major dominant gene RN‐is probably at the origin of the previously described “Hampshire effect” on meat quality.Heritability of most traits referring to the technological quality of meat is low to moderate (0.15 to 0.30), whereas heritability of intramuscular fat content is high (0.40 to 0.50). A genetic antagonism exists between technological quality of pork and growth or body composition traits. The halothane sensitivity gene is the major factor responsible for the “meat quantity — meat quality” genetic antagonism.
EVALUATION OF PROTEIN FUNCTIONALITY IN ALKALI AND NONALKALI SURIMI PROCESSED MECHANICALLY DEBONED CHICKEN MEAT1
Authors: YANG T.S. , FRONING G.W. 
Published: May 2007

ABSTRACTStudies were conducted on aqueous washing of mechanically deboned chicken meat (MDCM) with a 0.5% sodium bicarbonate (NaHCO3) solution (alkaline washing, pH 8.4) or a 0.1 M sodium chloride (NaCl) solution (nonalkaline washing, pH 7.0). Decreased enthalpy in myosin transitional temperature was observed in the NaHCO3‐washed meat. Higher expressible water and lower shear values were also observed in heat induced gels from NaHCO3‐washed meat as compared to those from NaCl‐washed samples. Scanning electron microscopy showed more unfolding of myofibrillar proteins of heat induced gels from NaCl washed MDCM as compared to NaHCO3‐washed MDCM. The results suggest that a 0.5% NaHCO3 washing solution provides better heme pigment extraction and results in a whiter meat, but may adversely affect protein functionality.
EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON THE CARCASS AND SHELF‐LIFE CHARACTERISTICS OF SPECIAL FED VEAL
Authors: O'CONNOR P.L. , McKEITH F.K. , CARR T.R. , NOVAKOFSKI J. , BREWER M.S. 
Published: May 2007

ABSTRACTSpecial fed veal calves (N = 75) were slaughtered in study 1 and assigned to the following treatments; control (C), electrical stimulation (ES) immediately postmortem for 20 s (ES20–IP) or 40 s (ES40–IP), and ES 10 min postmortem for 20 s (ES20–10) or 40 s (ES40–10) using a Jarvis BV 80 electrical stimulator. Temperature, pH and 24 h carcass traits were evaluated. ES durations of 40 s produced more desirable carcass traits. In study 2, 40 calves were slaughtered and assigned to C or ES40–IP treatments. Temperature, pH, carcass characteristics, purge loss, percent free water, color stability, Warner‐Bratzler shear force and palatability of biceps femoris slices were evaluated. ES reduced (P < 0.05) pH (at 45 min, 3 h and 24 h) and decreased (P < 0.05) percentage free water, but did not affect color stability, palatability or shear force values of veal from study 2. Low voltage ES enhanced postmortem pH decline in both studies (especially in study 1) and improved the 24 h (postmortem) longissimus characteristics of veal in study 1.
CHARACTERISTICS OF MICROWAVEABLE PORK CHOPS
Authors: SWENSON J.A. , MARRIOTT N.G. , CLAUS J.R. , WANG H. , GRAHAM P.P. 
Published: May 2007

ABSTRACTBlade tenderized whole muscle cuts and restructured chops were conventionally cooked (CO), microwave cooked (MW), and precooked/microwave reheated (CMW) and stored for 2, 15, and 21 days. Blade tenderization did not affect (P > 0.05) these sensory traits evaluated with the exception of texture. Precooked products had higher (P < 0.05) TBA values than conventionally cooked samples for both whole and restructured chops. TBA values increased (P < 0.05) with storage time for up to 21 days. Whole muscle chops that were conventionally cooked had the lowest (P < 0.05) peak force values and the highest (P < 0.05) texture scores. After 21 days of storage of whole muscle samples, overall flavor scores decreased (P < 0.05) and juiciness scores improved (P < 0.05) when compared to samples held for 2 days. Storage time had a minimal relationship to peak force values and no effect on sensory scores of restructured samples.
EFFECTS OF ELECTRICAL STUNNING DURATION ON POSTMORTEM RIGOR DEVELOPMENT AND BROILER BREAST MEAT TENDERNESS
Authors: PAPINAHO P.A. , FLETCHER D.L. 
Published: May 2007

ABSTRACTExperiments were conducted to determine the effect of electrical stunning duration on poultry breast meat postmortem biochemistry and texture. Broilers were stunned with 100 V AC for 0, 5, 10, 20, or 40 s, killed by conventional neck cut, and bled for 180 s to determine percentage blood loss. Breast fillets were removed from the carcass immediately after picking or following 24 h of aging in an ice‐water bath. R‐values and pH were determined at both deboning times and Allo‐Kramer shear values were recorded after holding the samples for 48 h at 2 C. Stunning durations of 10, 20 and 40 s resulted in lower (P < 0.05) blood losses than birds stunned for 0 or 5 s. Stunning inhibited postmortem glycolysis as indicated by higher (P < 0.05) pH values and lower R‐values at 15 min postmortem, but not after 24 h. Stunning had no effect on Allo‐Kramer shear values. Stunning durations from 5 to 40 s at 100 V AC had no significant effect on postmortem rigor development, or meat quality.
IMPORTANCE OF FAT EMULSIFICATION AND PROTEIN MATRIX CHARACTERISTICS IN MEAT BATTER STABILITY
Authors: BARBUT S. 
Published: May 2007

ABSTRACTFinely comminuted meat products are a mixture of proteins, fat particles, water, salt and often carbohydrates. During preparation of the raw meat batter, fat is chopped into tiny particles which are thoroughly mixed within the comminuted lean meat. During cooking, the challenge is to minimize/prevent fat and moisture separation from the product. During the past 3–4 decades two major, but differently oriented, research thrusts have been presented to explain the mechanism(s) by which meat batters are stabilized. They include the emulsion theory and the physical entrapment theory. The first emphasizes the importance of fat emulsification (i.e., forming an interfacial protein film around the fat globules) whereas the physical entrapment theory stresses the importance of the protein matrix in binding the fat. The exact mechanism by which finely comminuted meat batters are stabilized is still uncertain. In this review arguments presented to support both research thrusts are discussed.
SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED‐FAT PORK SAUSAGE WITH CARRAGEENAN
Authors: KRAHL L.M. , RHEE K.S. , LIN K.W. , KEETON J.T. , ZIPRIN Y.A. 
Published: May 2007

ABSTRACTOne 40%‐fat, three 10%‐fat, and three 17%‐fat ground pork sausage products were manufactured. Within each reduced‐fat level, these products contained 0.5% carrageenan, carrageenan and 3% sodium lactate (SL), and carrageenan, SL and 0.25% sodium tripolyphosphate (SP). Precooked patties packaged with oxygen‐permeable PVC film were stored at 4C and −20C for up to 6 days and 252 days, respectively. Vacuum‐packaged patties were stored up to 84 days and 252 days at the respective temperatures. All reduced‐fat products were harder, more dense, and less juicy than the 40%‐fat product. Total aerobic microbial plate counts determined on PVC‐packaged samples stored at 4C were similar among the 7 products. SL acted as a prooxidant as evaluated by 2‐thiobarbituric acid values. SP used with SL tended to overcome the prooxidive effect of SL but increased springiness, hardness, and fracturability sensory scores.
PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1
Authors: CANNON J.E. , MORGAN J.B. , HEAVNER J. , MCKEITH F.K. , SMITH G.C. , MEEKER D.L. 
Published: May 2007

ABSTRACTAs part of the “Pork Quality Audit,” an extensive review of the literature relative to pork quality has been conducted which describes the scientific basis which the United States pork industry can utilize when addressing quality defects. Specific pork quality characteristics that are discussed include muscle color, firmness and texture (specifically pale, soft and exudative muscle); intramuscular fat; meat palatability (tenderness, juiciness and flavor); ecchymosis; broken bones; meat shelf‐life; and food safety. Specific factors are discussed in detail as to how they influence pork quality characteristics. Factors which are discussed include carcass composition, genetics, nutrition, growth promotants, preslaughter handling, immobilization, postmortem handling and chilling, packaging, and long‐term storage. This review provides a foundation for the identification of factors which impact pork quality nonconformity.
SUBPRIMAL CUTABILITY AND CARCASS VALUE AS AFFECTED BY CATTLE TYPE
Authors: MILLER M.F. , RAMSEY C.B. , CLABORN S.W. , WU C.K. 
Published: May 2007

ABSTRACTThirty‐six steers of Brown Swiss (BrSw), British type U.S. No. 1 “Okie” (Okie), Mexican #1 (Mx #1), and Mexican #2 (Mx #2) types were slaughtered to determine yields and values of closely trimmed (0.6 cm) subprimals. The BrSw steers were heavier (P < 0.05) than the Okie steers, which weighed more than the Mexican steers. No differences (P > 0.05) were detected in dressing percentage, maturity, marbling score, and USDA quality and yield grades across cattle types. Percentage carcass bone of Okie steers was lower than the BrSw and Mx #2 steers. However, the yield of total lean cuts, total carcass fat, lean to bone ratio and lean to fat ratio did not differ among groups. Differences in subprimal cut yields resulted in a similar difference in carcass value among biological types. BrSw steers had the highest total value of subprimal cuts, but this advantage disappeared when value was expressed on a live or carcass weight basis.
NUTRITIONAL, PROXIMATE, AND MICROBIAL CHARACTERISTICS OF PHOSPHATE PROCESSED SEA SCALLOPS (PLACOPECTEN MAGELLANICUS)
Authors: FISHER ROBERT A. , DUPAUL WILLIAM D. , RIPPEN THOMAS E. 
Published: May 2007

ABSTRACTSea scallop adductor muscles were used to evaluate six scallop processing methods with regards to changes in moisture content, nutritional equivalency, and total plate counts. Sodium tripolyphosphate (STP) reduced the rate of moisture incorporation, enhanced scallop moisture binding capacity and maintained a degree of antimicrobial capacity. Scallop moisture content increased with processing time. Short processing times using a higher concentrated STP solution performed as well, or better, in binding moisture and reducing bacteria than longer processing times using a lower concentrated STP solution. Increasing moisture content decreased nutrient levels on a per weight basis. Nutrients most affected by increasing moisture content were protein, niacin, calcium, and vitamin B12. Moisture loss due to freeze/thaw or cooking concentrated some nutrients (protein and minerals), while contributing to the loss of water‐soluble nutrients. The use of STP lowered scallop drip loss, which in turn, reduced nutrient loss.
QUALITY CHARACTERISTICS OF LOW‐FAT FRANKFURTERS MANUFACTURED WITH POTATO STARCH, FINELY GROUND TOASTED BREAD AND RICE BRAN
Authors: BLOUKAS J.G. , PANERAS E.D. 
Published: May 2007

ABSTRACTLow‐fat frankfurters (10% fat, 13% protein) were produced with 3.0% potato starch, finely ground toasted bread and rice bran or their combination. No differences (P > 0.05) were found in processing yield and purge accumulation among treatments of tested ingredients. Potato starch (3.0%) significantly increased the lightness, hardness and skin strength of low‐fat frankfurters. Finely ground toasted bread had the highest scores for visual color, external redness, flavor intensity and overall acceptability and improved (P < 0.05) skin strength of frankfurters in comparison to potato starch. Low‐fat frankfurters with 3.0% rice bran had the same (P>0.05) visual color scores, redness and textural properties as those produced with potato starch and toasted bread, but lower (P < 0.05) flavor intensity and overall acceptability and were judged as “just acceptable”. Decreasing the rice bran from 3.0 to 1.5% and using it in combination with toasted bread (0.75%) and potato starch (0.75%) had an insignificant effect on the flavor intensity and overall acceptability of low‐fat frankfurters.
EFFECTS OF COOKING AND SUBSEQUENT REHEATING ON THE PROPERTIES OF LOW‐FAT BEEF PATTIES
Authors: BERRY B.W. 
Published: May 2007

ABSTRACTLow‐fat (10%) beef patties manufactured with 0.5% iota carrageenan, were subjected to one‐time cooking from the raw to fully cooked state or precooking and later reheating before evaluating sensory, shear force and cooking properties. The samples were reheated in a convection oven or in a simultaneous top and bottom contact grill set either at 121 or 191C. Precooking followed by reheating produced only slight changes in sensory properties (reduced tenderness, increased juiciness and increased beef flavor). Convection oven cooking improved tenderness only for one‐time cooked patties. With the double contact grilling system, the 121C surface temperature enhanced tenderness (sensory and shear force) and cooking yields of precooked‐reheated patties. Low‐fat beef patties formulated with iota carrageenan appear capable of being subjected to a variety of cooking approaches and temperatures without major changes in cooked patty properties.
CATALATIC ACTIVITY AS AN INDICATOR OF END‐POINT TEMPERATURES IN BREADED, HEAT PROCESSED CHICKEN PATTIES
Authors: ANG C.Y.W. , LIU F. , HUANG Y.W. 
Published: May 2007

ABSTRACTAdequate heat‐processing of meat and poultry products to destroy harmful pathogens is important to the consumer's safety. The catalatic activity, defined as the decomposition of H2O2 into H2O and O2, has been evaluated as a potential indicator of heat treatment adequacy for chicken patties. Commercially prepared breast and leg meat patties were processed through a belt type grill to various end‐point temperatures (EPTs) and their catalatic activities monitored for up to 120 min. All breast samples heated to EPTs of ≤ 69C and all leg samples heated to ≥ 68C showed positive reactions after incubation for 10 min. As the EPT increased, fewer samples were positive, indicating a decrease in the catalatic activity. For EPTs of ≥ 73C, three of 12 breasts and one of 17 leg patties showed positive activity after 30 min incubation. The catalatic activity test may offer a simple and rapid procedure for estimating the EPT at 73C with 3‐4C variation for commercially processed chicken patties.
A RESEARCH NOTE CHARACTERISTICS OF RESTRUCTURED PRODUCTS MADE FROM COLOR MODIFIED TURKEY THIGH MEAT
Authors: GRAHAM P.P. , MARRIOTT N.G. , ELKHALIFA E.A. , DIEHL K.C. , PHELPS S.K. 
Published: May 2007

ABSTRACTTurkey thigh meat was flaked, washed to lighten its color, formulated into 100% phosphate washed thigh (100P), 100% acetate/phosphate washed thigh (100AP), 50% flaked breast plus 50% phosphate washed thigh (50B/50P), 50% flaked breast plus 50% acetate/phosphate washed thigh (50B/50AP) restructured products and compared to products made from 100% flaked turkey breast (100B), 100% unaltered flaked thigh (100T), and 50% breast plus 50% thigh (50B/50T). All products were mixed with 1% NaCl and 0.25% sodium tripolyphosphate (STP), stuffed into fibrous casings, thermally processed, chilled, and sliced into 10 mm‐thick chops. The chops were freezer wrapped, stored at −23C for 0 or 30 days, and evaluated. The 50B/50P and 50B/50AP products were higher in moisture, lower in fat, protein and ash and lighter in color and less red than the controls (P<0.05). The 50B/50AP products were more juicy, tender and desirable in flavor (P<0.05) than the control restructured breast products. Products containing color modified raw materials did not differ (P>0.05) in TBA values from control breast, thigh or 50B/50T products.
CONSUMER ACCEPTANCE OF GROUND CHICKEN
Authors: ELSNER R.J.F. , RESURRECCION A.V.A. , MCWATTERS K.H. 
Published: May 2007

ABSTRACT In a study of marketing opportunities for fresh dark chicken meat, focus group participants (n=34) identified the most important attributes of chicken products and their packaging. Acceptance of chicken ground through various size plates (2.4, 4.7 and 9.4 mm) and containing various concentrations (0, 1 and 2%) of sodium tripolyphosphate (STPP) was evaluated by consumers (n=73). STPP concentration was not a significant variable for any of the sensory attributes. Texture ratings increased significantly with grind size. Yield increased with increasing concentration at the 2.4 mm grind size of STPP. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n=115) and actual purchase behavior by consumers (n=121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir‐fry > boneless, skinless thighs > scallopini > bone‐in, skin‐on thighs > ground chicken. The lack of acceptance of ground chicken by consumers suggests that future emphasis should be focused on other dark chicken meat products.
A REVIEW OF GENETIC PRACTICES IN POULTRY: EFFORTS TO IMPROVE MEAT QUALITY1
Authors: ANTHONY N.B. 
Published: May 2007

ABSTRACT The success of the poultry industry has been fueled by the ability to economically produce acceptable products. This accomplishment has been achieved through high selection intensities, shorter generation intervals and reduced environmental influences. The result is reduced slaughter age and increased body weight at specific ages. Muscle yields and feed conversion have also improved. Unfortunately, genetic progress has resulted in a reduction of meat quality associated with muscle texture and flavor. The most recent poultry meat quality concern is associated with muscle characteristics similar to pale‐soft‐exudative (PSE) pork. Molecular approaches providing relief to the PSE pork have not been documented for poultry. The molecular tools necessary for marker‐assisted selection in poultry are still in their infancy. Unfortunately, the time required for marker development, and the interface of this technology with the traditional selection programs will require 8 to 12 years. Thus, other remedies should be pursued.
ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY
Authors: BARBUT SHAI 
Published: May 2007

ABSTRACT The magnitude of the pale soft and exudative (PSE) problem in young turkeys, mature turkey hens, and broiler chickens processed under commercial conditions is reviewed. The potential use of a fast color evaluation method and suggestions for a classification system which consists of different cutoff points (e.g., L > 50 for PSE in young turkey breast meat) are discussed.
A RESEARCH NOTE EVALUATION OF RESTRUCTURED LOW‐FAT HAM CONTAINING WHEY
Authors: MARRIOTT N.G. , WANG H. , CLAUS J.R. , GRAHAM P.P. 
Published: May 2007

ABSTRACT Restructured, low‐fat boneless ham was formulated with 0 (control samples), 20, and 30% liquid whey to replace water in the cure formulation. Sensory characteristics, visual traits, objective color, tenderness measurements, weight and cooking loss, proximate analysis, and microbial load were determined to compare this product with that from a conventional cure formulation. No differences (P>0.05) in traits (except percentage moisture) were found among samples with 0, 20, and 30% liquid whey in the formulated hams. A lower (P<0.05) moisture content among samples with 30% of this adjunct when compared to the controls was observed. However, samples with 20% liquid whey addition did not differ (P>0.05) from those with 0 and 30%. These results suggest that up to 30% liquid whey may be incorporated in a cured, low‐fat ham formulation with similar results to products cured with a conventional formulation.
FREE AMINO ACIDS AND DIPEPTIDES IN DRY‐CURED HAM
Authors: VIRGILI R. , PAROLARI G. , BORDINI C. SORESI , SCHIVAZAPPA C. , CORNET M. , MONIN G. 
Published: May 2007

ABSTRACT Six types of dry‐cured hams were chemically profiled for proximate composition and low molecular weight nonprotein nitrogen (NPN) fractions including free amino acids (FAA) and two dipeptides (carnosine and anserine). Results indicate that FAA were present in the six classes at different (mg/100g protein) concentrations, with Iberian and Serrano containing greater (P<0.05) amounts of most FAA. However, when analyzed as percentage (mg/100g total FAAs) values, FAA contents of Iberian and Serrano hams exhibited lower (P<0.05) tyrosine and greater (P<0.05) aspartic acid and threonine values. Within each class, large variation coefficients (>10%) for nonprotein nitrogen paralleled inconsistent values of salt content, to which NPN and FAAs were negatively correlated (P<0.01). NPN was also negatively affected by moisture in the dried muscle, indicating limited saltiness and greater muscle shrinkage as two major determinants in developing of nonprotein fractions, hence of free amino acids.