摘要:

ABSTRACTSelected chemical, functional, textural, and sensory properties were evaluated for mechanically deboned poultry (MDP) prepared from three auger‐type (Paoli, Beehive, and Yieldmaster) and one press‐type (Protecon) mechanical deboners. Protecon MDP, prepared without a preliminary grinding of the in‐going raw material, contained slightly larger intact muscle fibers than MDP from the auger‐type machines. Although variation occurred among the four meats, no significant differences (P7>0.05) were observed in their composition. Differences existed in the emulsifying capacity, emulsion stability, and waterholding capacity of the meats; however, all were successfully used in the preparation of acceptable frankfurters. Frankfurters prepared from Protecon or Beehive MDP were generally firmer, as determined by shear tests and sensory eval

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12875.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe changes in nutrient composition of broiler breast meat subjected to the following handling methods were determined: 1) ice‐packed whole birds (IW), 2) ice‐packed breasts (IB) and 3) deep‐chilled, tray‐packed breasts (DCB). All were chill‐held for 14 days in ice or dry in 2°C storage. Significant losses of Mg, K, Na and P (20, 37, 12 and 36%, respectively) were found in 14 days IB samples. The loss in IW was 11, 26 and 27% for Mg, K and P, respectively. DCB meat retained more minerals than those packed in ice. The highest loss after 7–14 days of chill‐holding of DCB was 18% for P and 15% for K. Significant increase of Ca content was found (68–144% gain) for all samples stored after 7 days suggesting migration of Ca from bone to tissue. Proximate data, thiamin and riboflavin conten

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12876.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTCanned, comminuted ham was manufactured with and without sodium nitrite to investigate the role of nitrite in developing and preserving cured meat flavor. Thiobarbituric acid (TBA) values were measured throughout processing and the canned storage period, and compared with sensory triangle testing and preference evaluations of the canned products at intervals throughout 26 weeks storage. The development of oxidative rancidity as measured by TBA values was also evaluated on refrigerated products held aerobically. Results show decreased TBA values in product with nitrite. Statistically significant flavor differences were observed in products with and without nitrite; statistically significant preferences were observed only when product color was evident.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12877.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTPork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3‐hole “kidney shaped” plate and a conventional knife with four full‐length arms; (2) grinder with 3‐hole “kidney shaped” plate and a special knife with two half‐length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one‐half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7>0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off‐flavor than roasts made with sodium chloride (P<0.05). Roasts made by the Comitrol method had more off‐flavor and less whole muscle‐like mouthfeel than those made by the grind‐mix method using a knife with two

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12878.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTAspergillus flavusNRRL‐6549 and NRRL‐6550 were tested for their ability to produce aflatoxins, but only NRRL‐6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL‐6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and h

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12879.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTFifteen bone‐in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium‐containing additives were replaced with potassium‐containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P<0.05); those made with KCl (100% or 50%) had the highest (P<0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P<0.05) off‐flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12880.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe effects of added antioxidants on restructured combination (50:50) beef‐pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2‐thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P<0.05). All treated samples showed lower TBA values than control samples (P<0.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12881.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTSensory scores for appearance and texture of oven‐roasted beef semitendinosus were compared with those of samples heated in glass tubes in a water bath. Roasts heated in 93 and 149°C ovens appeared to be less done and were moister than water bath samples heated at comparable rates. Samples heated to 60°C in both systems appeared to be less done and were moister and less mealy than samples heated to 70°C. Few differences in sensory scores for textural parameters were attributed to heating system, endpoint or heating rate. Correlations between scores for intact roasts and objective measurements for the small samples were not always of the same direction or strength as were the relationships between scores and objective values for roast sam

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12882.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe relationship of carcass grade, primal cuts and cooking to vitamin B12, E and D in separable lean beef was studied. The average vitamin B12content in 471 samples of raw and cooked beef was 3.17 μg/100g. The vitamin B12content of raw and cooked beef was similar; however, on considering the moisture and fat losses during cooking, there was a 27–33% loss of B12. The vitamin E content of raw and cooked beef was similar and averaged 133 μg/100g for 464 samples. From 33–44% of the original vitamin E in the meat was lost upon cooking. Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamins E and D in beef is low and of little nutritional importance; however, beef is an important dietary source of vitamin B12.SUMMARY&CONCLUSIONSRAW OR COOKED separable lean contained approximately 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D being lost upon cooking. Raw and cooked separable lean contained approximately 40–800 μg of vitamin E/100g with a mean value of 133 μg for 464 samples. From 33–44% of the original vitamin E was lost during cooking. Fat trim contained 300–350 μg of vitamin E/100g. HPLC showed that α‐tocopherol was the major E vitamer in meat. Vitamin B‐12 content of raw and cooked separable lean ranged from 1 – 10 μg/100g, with a mean value of 3.17 μg B‐12/100g for 471 samples. Fat trim contained approximately 1.5 μg of B‐12/100g. RID was a feasible method for determining B‐12 in meat, with the B‐12 values reported herein being appreciably greater than typical values reported for B‐12 in beef as determined by microbiological assays. Beef consumption makes an important contribution towards meeting an

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12883.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTTotal numbers of aerobic microorganisms, Gram negative bacteria,Clostridium perfringens, coagulase positive staphylococci, and yeasts and molds were monitored during storage of segments of bovine hides. The preservatives tested were acetic acid, formic acid, and potassium sorbate. Potassium sorbate at any concentration tested did not control adequately any group of microorganisms monitored. Acetic and formic acids at all concentrations tested, significantly inhibited growth of all groups of microorganisms. At the highest concentration tested (0.67M) not only did the formic acid inhibit growth of microogramisms, but it had a lethal effect on all groups monitored except yeasts and molds. Formic acid was a better preservative than acetic acid. Neither formic nor acetic acid inhibited growth of yeasts and molds to the same extent as the other groups monitored.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb12884.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY