摘要:

ABSTRACTFifty longissimus and 49 biceps femoris roasts were cut from five Choice‐grade steer carcasses and used to evaluate differences in Warner‐Bratzler shear values at different times after cooking. Five longissimus roasts and four or five biceps femoris roasts were cut from both sides of each carcass. Roasts were cooked to an internal temperature of 71°C then wrapped in aluminum foil and chilled (4°C) for 2, 24, 48, 72 or 168 hr prior to shear analysis. No differences in shear values by carcass side or by length of chill after cooking existed for biceps femoris roasts. Longissimus roasts were more tender when taken from the left side and when chilled for 2 hr vs longer chill periods. Roasts chilled for 24, 48, 72 or 168 hr had similar shear values. Cores taken from the medial portion of the longissimus roasts had lower shear values than cores taken from the central or lateral portions. Longissimus roasts were always more tender than roasts from the biceps femoris muscle and they were less variable in tende

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14865.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTThe shelf‐life of commercially processed pond raised catfish held in two different storage environments was assessed in 1981 by sensory and microbiological examinations. An experienced panel rated samples held in a chillpack environment (‐2.2°C) significantly higher than samples stored in ice for 7 days for odor and flavor, and overall mean after cooking. There was no significant difference between raw samples held 7 days in ice and 19‐day‐old chillpack samples. Total plate counts increased more rapidly in ice pack samples than chillpack

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14866.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTYields of edible flesh, proximate composition, and mineral content were determined in two samplings of six finfish and four shellfish from the Chesapeake Bay region. Although there was considerable variation, most species have high protein (above 20%), low fat (less than 5%) and are relatively good sources of macrominerals, including calcium, phosphorus, magnesium and potassium. The ratio of sodium to potassium ranged from 1:4 to 1:15. These species, particularly the shellfish, are excellent sources of the trace elements, including copper, iron, zinc and manganese. Minerals are very high in certain shellfish.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14867.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTThe purine content of raw and stewed broiler tissues was evaluated. Stewed breast had slightly more adenine and stewed thigh had slightly more guanine than their raw counterparts. The analyses indicated that all of the purines were considerably higher in cooked skin than in raw skin. This obsrevation seems to be the result of extraction of other nitrogenous components (possibly collagen) from the skin. Hypoxanthine was the only purine which was studied that was extracted from the tissues in large amounts.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14868.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb14774.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY