摘要:

ABSTRACTRestructured steaks made with various binders were evaluated using subjective and objective texture profile analysis of the following treatments: intact ribeye muscle, calcium alginate, salt/tripolyphosphate, crude myosin extract, whey protein, wheat gluten, soy protein isolate, surimi and no additives. Steaks made with calcium alginate or crude myosin extracts had superior binding. Steaks with 1.5% surimi had similar textural properties to those with calcium alginate or crude myosin extract. Whey, wheat gluten or soy isolate protein in restructured steaks detrimentally affected product flavor. Calcium alginate, crude myosin extract and surimi could be potential binders in the manufacture of restructured steaks without deterimental effects on quality.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08615.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTColor and its stability were evaluated in restructured steaks made with various binders (calcium alginate, crude myosin extract, whey protein concentrate, wheat gluten, soy isolate or surimi) vs controls (intact ribeye muscle, restructured steaks with no additives or with NaCl and sodium tripolyphosphate). Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory color attributes, except steaks made with calcium alginate or soy isolate protein. During 12‐wk frozen storage, steaks made with various binders (except soy protein isolate) had similar color stabilitie

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08616.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTCompression, shear, tensile and punch tests were used to assess the mechanical strength of a ground meat product and discriminate between effects of various treatments on this type of product. These measurements, together with chemical and moisture retention measurements, were related to sensory attributes of the cooked products. Most of the sensory textural attributes were satisfactorily (i.e., about 80% of the variance) explained or described by a combination of Warner‐Bratzler shear parameters and certain compression measurements. Principal co‐ordinate analysis showed that tensile measurements related better to sensory greasiness and juiciness than to mechanical strength. Methods for measuring juiciness were not adequate and indicated the need for further investigat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08617.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe use of two different methods for determining sensory profiles for texture of meat patties was investigated and compared with consumer ratings. The individual sensory profiles developed in free‐choice profiling were analyzed using generalized Procrustes and principal components analysis techniques and converted by discussion to a single consensus profile. Using three components of the principal components analysis the free‐choice profile accounted for 88.2% of the total variance in texture and the consensus profile for more than 90%. The first components related mostly to mechanical strength attributes and the second to greasiness and juiciness. Both sensory profiles were shown, using preference mapping techniques, to be good indicators of consumer acceptabil

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08618.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTConcentration, oxygen consumption rate (OCR), oxygen consumption rate/g meat (OCRM) and metmyoglobin reducing activity (MRA) of muscle mitochondria were determined for beef longissimus dorsi and gluteus medius muscles of Holstein and crossbred steers which differed in color stability. OCR and OCRM decreased but no significant changes were observed in MRA during postmortem storage time. Significant effects of muscle and breed type on OCR, OCRM, and MRA were observed. Muscles and breeds of lower color stability had the highest levels of OCR, OCRM, and MRA. Differences in OCR of muscle mitochondria may be a contributing factor in the effects of muscle and breed on the rate of discoloration.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08619.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTRestructured beef roasts containing 0.3% sodium tripolyphosphate (STP) and 1% soy protein isolate (SPI); or STP only; or SPI only; or no STP or SPI were cooked at 70 or 100°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. In control roasts, the higher cooking temperature resulted in higher (p ≤ 0.05) TBA values. STP and SPI inhibited oxidation but the effect was not detected sensorially. Significant interactions (p ≤ 0.05) indicated that STP was more effective at higher cooking temperatures and SPI at lower temperatures. Total moisture of the cooked product was significantly greater with STP but no differences in juiciness and tenderness were detected senso

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08620.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTWe evaluated the effects of hot‐fat trimming, low‐voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot‐fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot‐fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot‐fat trimming may be practiced at the industry level without affecting overal

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08621.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe effects of dietary vitamin E supplementation and vitamin C dip treatment on color and lipid stability in longissimus muscle from Holstein and crossbred beef steers were studied during 16 days of display at 4°C. Dietary vitamin E supplementation retarded metmyoglobin formation of the meat and highly suppressed lipid oxidation compared to the control. Holstein longissimus showed higher metmyoglobin formation than crossbred beef longissimus. Dip treatment with a vitamin C solution was effective in maintaining stability of beef color and lipid

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08622.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTThe qualities of beef cuts were compared with near‐infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner‐Bratzler shear value (R = 0.798−0.826), protein (R = 0.822−0.904), moisture (R = 0.895−0.941), fat (R = 0.890−0.965) and energy content (R = 0.899−0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteri

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08623.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTWe have investigated the action of a collagenase fromClostridium histolyticumon the thermal denaturation parameters (AH and initial temperature of denaturation [qt]) of bovine intramuscular collagen. Collagens exhibiting various degrees of reticulation were extracted from calves, steers and cull cowspectoralis profundismuscle. Collagenase treatment induced a decrease in the enthalpy of denaturation of calf and steer collagens inversely related to animal age, but no change was observed for cow's collagen. Irrespective of the degree of reticulation, collagen breakdown by the collagenase led to the appearance of another peak of denaturation starting at a lower temperature (55–57°C) than that of intact collagen (62–6

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb08624.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY