摘要:

ABSTRACTA commissary foodservice system transporting heated food to service locations was examined to determine time and temperature conditions and microbiological and sensory quality of meat loaf. Phases in flow where wide ranges in time were found included baking, 51‐72 mm; heating for assembly, 30‐105 min; baking to heating for assembly 20‐66 hr; and transportation, 12‐83 min; for internal temperature, in heating for assembly, 49‐99°C; assembly, 54‐99°C and service, 49‐74°C. Mean scores for sensory characteristics were 6.2‐7.2 (g‐point scale). Total plate counts indicated that microbial quality of the raw meat was good (less than 120,000 microorganism s/g). After cooking, storage, and assembly, meat containedBacillussp.,Clostridium sporogeneq C. perfringens, Staphy Iococcus aureus, S. epidermidis, Cladosporiumsp., andPenicilliumsp., Although the numbers of these microorganisms were below those levels considered to be dangerous to the health of consumers, nevertheless, these results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03779.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe effects of 15 inorganic salts on the tenderness of spent hen muscle were examined. Addition of salts at in‐muscle ionic strengths of μ= 0.125, 0.25, and 0.50 equalized charges, enabling examination of specific ion effects. Criteria measured included water holding capacity, yield, moisture, and shear. Lithium, magnesium, and sodium salts were the most effective for increasing tenderness. Calcium salts decreased tenderness. Overall ranking for tenderizing effects of anions was Cl−1>Br−1>I−1>F−1, and for cations Li+1= Na+1= Mg+2>K+1>Ca+2. There were no differences in tenderness among ionic strengths, μ= 0.25 or 0.50. Similar tenderness effects were observed at μ= 0.125. Previously frozen samples were significantly affected by treatments, while unfrozen samples showed no effect due

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03780.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTCoagulation of protein from aqueous alkaline meat extracts by acidification, heating, and freezing‐thawing, was studied between pH 7.0 and 4.5. Protein recovery in excess of 90% was possible by heating momentarily to 80°C or higher at pH 5.0‐6.0, but the coagulum was gritty and uncohesive. Lower yields were obtained by mild heating to 60°C, acid coagulation at pH 5.0 and 5.5, and by rapid freezing to ‐30°C and thawing of the pH‐adjusted extracts. The unheated coagula were cohesive and had good binding properties as determined by texture and sensory tests. Freezing‐thawing at pH 6.0 produced a highly structured material. All coagula contained typically 85‐87% moisture, lo‐12% protein, and less than 0.4% ash. Loss of flavor was the main sensory defect notic

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03781.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTProtein coagula precipitated from aqueous extracts of beef boning room wastes at pH 7.0, 6.0 and 5.1, were analyzed for amino acid composition including hydroxyproline. Nutritional parameters calculated from the amino acid composition were % essential amino acids (% EAA), essential ammo acid index (EAAI) and PER. The typical % EAA and PER values for the coagula (41.3 and 3.1, resp.) were comparable to beef. The EAAI was lower (67.5) due to the low tryptophan content. The parameters were not affected by the different pH of precipitation. Low fat and hydroxyproline contents of the extracts as compared to the raw material confirmed the effectiveness of the alkaline extraction procedure in preferentially extracting the lean beef protein.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03782.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTIn 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5‐4.0 set duration of 440 volts; 45–75 min post‐exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P>0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2‐11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P>0.05) affect color, length of sarcomeres, thawing‐cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide‐off, electrically stimulated carcasses with hide‐on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide‐

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03783.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThis research determined if exposure of pre‐rigor muscle to microwave energy would inhibit glycolysis and improve tenderness. Broiler muscle was exposed to microwaves for 0, 1.06 and 2.12 set/g and aged for 0, 30, 60 or 120 min prior to determination of glycogen and adenosine triphosphate (ATP). Tissue used for sensory and shear evaluations were subjected to 0.9 set/g at 160°C in a conventional oven, 0.5 set/g in a microwave oven, or to an internal temperature of 77°C in a conventional or microwave oven. Microwave treatment resulted in decreased glycogen metabolism but had no effect on the retention of ATP. Sensory and shear evaluations indicated that all treatments resulted in less tender samp

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03784.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThe effect of compression ratio on the following mechanical properties of cheeses was studied: compression force, work ratio, adhesive force, recovered height, and compression ratio at the inflection point. The mechanical properties changed with compression ratio in a unique pattern for each type of cheese; changes in work ratio and recovered height produced the most distinctive patterns. The mechanical responses of imitation processed American cheese to changes in the compression ratio clearly differed from those of natural ripened cheeses. The correlations between sensory evaluations of hardness, chewiness, springiness, and adhesiveness, and the mechanical properties measured by instrument changed with the compression ratio used for the instrumental determinations. Therefore, the optimum compression ratio to be used for instrumental determmations of mechanical properties must be evaluated for each property with the fitness test correlating instrumental and sensory evaluations.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03785.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTMechanically deboned chicken meat (MDCM) and mechanically de‐boned turkey meat (MDTM) were chilled with CO2‐snow, frozen, and stored at ‐20° C for up to 48 wk. MDCM exposed to CO2generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO2). TBA values of treated and untreated MDTM were similar; however, PV of CO2‐treated MDTM were consistently higher. Meat exposed to CO2was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO2was generally preferred to control samples and meat “frozen” with CO2; control samples were usually preferred over CO2‐

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03786.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTThis study was designed to evaluate effects of meat composition and freezing by conventional or cryogenic methods on microbial numbers and types in beef patties. Beef patties of different fat content or containing soy protein were frozen by liquid nitrogen, liquid carbon dioxide, or by mechanical freezing and stored at – 18°C for 5 months. Cryogenic freezing produced significantly greater reduction in total viable mesophiles and paychrotrophs than did mechanical freezing. Patties containing 30% fat provided greater survival than observed with 20% fat or added soy protein. After frozen storage, predominant flora consisted of species ofMoraxella‐Acinetobacter(42%) andPseudomonas(32%). The former group was favored by mechanical freezing, but a greater proportion ofPseudomonasapp. survived cryogenic freezing than mechanical free

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03787.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY

摘要:

ABSTRACTA dried fish product to be kept without refrigeration was developed, using the mixed, minced flesh from various fish species (lingcod, rockfish, herring, and Pacific cod). Modified tapioca starch, texturized soy fiber, and salt were required to enhance the binding and rehydration properties and sensory attributes of the product. Temperatures of 71‐82°C during approximately 10 hr were required to dry the patties to 5% moisture level; 20 min submerged in water were enough to rehydrate the product. Physicochemical, microbiological, organoleptical, and histological tests were conducted during the development of the produ

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1979.tb03788.x

出版商:Blackwell Publishing Ltd    

年代:1979

数据来源: WILEY