摘要:

ABSTRACTBeef frankfurters containing 12% or 29% fat, either all beef fat or 40% beef fat plus 60% peanut oil, were fed to rabbits, resulting in a significant increase in serum cholesterol and triglyceride levels compared to rabbits fed rabbit chow. The absolute increase and rate of increase in triglyceride levels were affected by the amount of fat but not by the presence or absence of peanut oil. Cholesterol levels were not significantly different in animals fed frankfurters containing 12% or 29% beef fat except at 4 wk; the inclusion of peanut oil in the frankfurters significantly lowered serum cholesterol levels .at 5 and 6 wk. Overall, frankfurters containing 12% final fat with 60% peanut oil substitution had the least hyperlipidemic effect.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04636.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTProperties of low‐fat (<18%) frankfurters containing high‐oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low‐fat beef/pork and all‐beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased ju

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04637.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTTwo high‐collagen meat emulsions were prepared by using two levels of sodium tripolyphosphate (STPP) with samples taken after one to four emulsification passes (EP) through an emulsion mill. Raw emulsions were evaluated for emulsion stability and comminuting temperature increase, whereas yield, color and texture tests were performed on cooked frankfurters. The addition of 0.25% STPP signficantly (p<0.05) improved emulsion stability and consumer cook yield over the control. The number of EP signficantly (p<0.05) increased emulsion temperature. As the number of EP increased, frankfurter color became lighter and less red. Frankfurters with STPP were signficantly (p<0.05) lighter upon reheating. Skin texture scores decreased after three E

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04638.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe thermal conductivity of fresh lamb meat, offals and fat was measured over the temperature range ‐40°C to +30°C using a guarded hot plate apparatus. Simple empirical equations were presented for the conductivity of high‐moisture (65 to 80%) meat and offals. With independently obtained values of physical parameters, several theoretical models were tested to sec if thermal conductivity could be calculated from composition and temperature. Over a wide range of compositions and temperatures, best predictions (in terms of mean, standard deviation and range of errors) were obtained with Levy's modification to the Maxwell‐Eucken equation. Its accuracy was not unduly sensitive to the uncertainties in the values of the physical parameters, the prediction errors remaining in the range ± 10% for all reasonable values of th

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04639.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTTreating tissue with electrical current was found to affect both the initial attachment and total numbers of attachedSalmonella typhimuriumto meat tissues. When lean tissue was attached to the positive terminal of the power supply operating at 50 volts/125 mA DC, the total number of attached cells increased. There was no effect when the samples were attached to the negative terminal. There was a significant (P<0.05) effect on the percentage of strongly attached bacteria with an increase in treating time. Electrical current was found to increase the percentage of strongly attached cells immediately after the current was applied.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04640.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTNeutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid profiles from theL. dorsiof Bison, Hereford, and Brahman steers of similar age finished on identical diets were determined. Compositional differences were related to sensory characteristics of the samples. Phosphatidylcholine + lysophosphatidylethanolamine (PC + LPE) existed in the highest concentration in all samples evaluated followed by lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), sphingomyelin (SPH), fraction one and phosphatidylserine (PS). Bison contained more total PL, particularly PC + LPE and LPC, than the other two bovine species. Polyunsaturated fatty acid (PUFA) composition of these PL was greater for Bison. Off‐flavor and aftertaste increased with increasing levels of PC + LPE and LPC due to their greater composition of PUF

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04641.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTBONE CHIPS (9.5 mm or 13 mm) were added to ground meat batches (45.3 kg) at 0.5%. Meat batches were tempered to ‐2.2°C and 3.3°C to evaluate effect of temperature during grinding. Three commercial bone elimination systems were used for comparison. Grinding at − 2.2°C was not significantly (P<0.05) different from 3.3°C for bone in the final product but more bone remained in the grinder barrel after grinding at 3.3°C. The large chips were more readily fractured and passed to the final product. The channelled central system passed significantly (P<0.05) more bone into the final product than the others. With all bone removal systems, the small chips were more readily removed from the grinder through the remova

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04642.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThe effects of pre‐chilling (air at −10°C or CO2snow), freezing method or rate (liquid N2immersion, CO2snow and air blast at − 25°C or − 14°C) and frozen storage at − 17°C for 6–9, 24–30, 56–63 or 88–98 days on ground beef patty quality were studied. The patty quality was determined by evaluating color, water‐holding capacity (WHC), pH, shrinkage, 2‐thiobarbituric acid and textural properties. The liquid N2immersion freezing resulted in significantly higher cooking and total shrink losses, a paler appearance and lower WHC. A significant reduction was noted in patty quality during frozen storage as indicated by significant increases in storage loss, shear values, hardness, gumminess, chewiness, surface reflectance, and TBA. The CO2snow pre‐chilling provided lower total losses and m

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04643.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTThis study investigated the effects of pH (5.50–7.00), sodium chloride concentration (0.0–3.0%), and sodium tripolyphosphate concentration (0.0 and 0.5%) on the percent myoglobin denatured (PMD) in beef, pork and turkey muscle when heated to temperatures between 55 and 83°C. At most temperatures studied, the presence of sodium chloride and sodium tripolyphosphate increased the PMD. In contrast, high pH markedly decreased the PMD (P<0.05). The effect of pH on PMD was similar for all three species studied and, in all cases, was sufficient to produce obvious color differences in the cooked mus

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04644.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

ABSTRACTFour meat emulsions were prepared with two levels of collagen and alkaline phosphate. Samples were taken at five different chopping temperatures and evaluated for total chopping time, emulsion stability and protein solubility. Adding additional collagen to meat emulsions shortened total chopping time, and decreased emulsion stability but had no effect on protein solubility. The addition of 0.25% sodium tripolyphosphate (STPP) improved emulsion stability but resulted in no significant (p>0.05) change in chopping time or protein solubility. The high‐collagen‐phosphate (HCP) treatment resulted in less fat, gelliquid, solid and total cookout when compared with high‐collagen no‐phosphate (HC) and low‐collagen no‐ phosphate (LC) treatments. Maximum emulsion stability was obtai

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1989.tb04645.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY