摘要:

SUMMARY—A new 5,6‐epoxide carotenoid aldehyde, apo‐10′‐violaxanthal, was isolated from Valencia ora

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01276.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—Lipids extracted from raw and cooked ground beef and pork and from the drip were fractionated into phospholipids and neutral lipids. The fatty acid composition of the total extracted lipid and of the lipid fractions was determined. Phospholipid concentration was higher in cooked than in raw meat, whether expressed as percent of fat or as percent of meat. Fatty acid patterns of the lipids were similar in raw and cooked meat except that the concentration of linoleate in the phospholipid fatty acids was higher in cooked pork than in raw por

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01277.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—Intrafascicular fat‐like cells were observed in striated porcine muscle. Post‐mortem muscle appeared normal in color, texture, and visible fat, but Sudan IV staining revealed that certain intrafascicular cells did contai

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01278.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—Comparative studies on muscle from fresh (unfrozen) and freshly frozen chickens showed that freezing caused small, but detectable changes in eating quality and that changes in muscle proteins during freezing depended on freezing rate. Slow freezing caused a larger loss of drip on thawing, a larger loss of nitrogenous constituents and nucleic acid derivatives to the drip, and a larger loss of water‐holding capacity of meat, than fast freezing. In addition, slow freezing, as compared to fast freezing, increased proteolysis and caused a greater decrease in the adenosine‐triphosphatase activity of myofibrillar proteins. Taste panel comparisons of fresh and frozen chicken meat showed that freezing caused a significant change in the odor of uncooked breast and leg meat and a decrease in tenderness of cooked breast meat. The results suggest that rapid freezing preserves the integrity of muscle proteins to a greater extent than slow fre

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01279.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—The relation of phospholipids to other tissue components was studied in the extensor carpi radialis and psoas major muscles of beef. Total lipid, phospholipid, desoxyribonucleic acid (DNA), and total nitrogen were determined in each muscle. The distribution of total N among the fibrillar protein N, sarcoplasmic protein N, nonprotein N (NPN), and stroma N was determined. Phospholipids were separated from neutral lipids and fractionated into lecithin, cephalins, and sphingomyelin by thin‐layer chromatography. The quantity of each class was estimated by phosphorus analysis.The concentrations of total lipid and phospholipid were higher in the psoas than in the extensor muscle. The amount of phospholipid per unit weight of‘DNA, total N, protein N, and fibrillar protein N also was higher in the psoas major than in the extensor carpi radialis. In terms of sarcoplasmic protein N, the concentration of phospholipid was similar in the 2 muscles.In both muscles, lecithin accounted for about 62%, cephalins 30%, and sphingomyelin less than 10% of the lipids reco

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01280.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01281.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—A routine method for the extraction, chromatographic separation and ultraviolet spectrophotometric assay of ribonucleotides and their derivatives in chicken muscle was developed to study changes in ribonucleotide content of chicken muscle from the moment of death until tenderness changes are essentially complete. In this method, the mean error of duplicate analyses was ±2%, and recoveries were within ±6% of amounts added.Results indicated that the formation of inosinic acid occurred as a result of breakdown of adenosine triphosphate during the period of time between slaughter and onset of rigor‐mortis. During prolonged aging (over 24 hr) or aging in slush ice (compared to aging in drained crushed ice), the Inosinic acid content of muscle decreased. Inosinic acid content of breast muscle was higher than leg muscle and increased in both muscles with the age of the

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01282.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—Post‐mortem tension changes of rabbit psoas and beef geniohyoideus and semitendinosus muscle were studied. A special device was constructed and used to measure these changes while holding the muscle isometrically. It has been possible to demonstrate a pattern of tension development and cessation in rabbit muscle at 24°C and in beef muscle at 0°, 10°, and 24°C. With rabbit muscle no tension development was detected at 0° or 10°C. Initiation of tension development is affected by the ante‐mortem state of the animal as well as by temperature. The post‐mortem tension decline occurs after the disappearence of ATP and evidently is not related to ATP degradation. Possible relationships between post‐mortem tension changes and meat tendernes

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01283.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—Water‐soluble pentosans were extracted from flours milled from hard red winter, hard red spring, soft red winter, durum, and club wheats.Pentosan preparations from the durum flour differed from preparations from the other flours in carbohydrate composition, electrophoretic mobility of associated proteins, and infrared spectra. The amino acids in proteins associated with the pentosans resembled amino acids in salt‐soluble proteins. Amino acid composition in pentosan preparations from durum and hard red spring flours differed from amino acid composition inpentosanpreparations in other flours.The pentosans from hard red winter, hard red spring, soft red winter, and club‐but not durum‐increased water absorption. The pentosans decreased dough development time and dough stability, measured by a micro‐Farinograph technique, but had little effect on Alveograms.Durum pentosans lowered Amylograph peak viscosity; pentosans from other flours increased or had no effect on peak viscosity.Adding pentosans increased oxidation requirements. Loaf volumes were increased by adding pentosans from hard red winter or club flours, and were decreased by adding pentosans from soft red winter and d

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01284.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY

摘要:

SUMMARY—Diethylstilbestrol (DES) increased the total lipid content of turkey breast, thigh and skin whether a corn oil (CO) or hydrogenated coconut oil (HCO) diet was consumed. The effect of DES, cholesterol (C) or DES + C was greater with the HCO diet than with the CO diet. The total polyunsaturated acid content of the breast of turkeys on the HCO control diet and on the CO control diet was the same but was greater in the thigh and skin lipids of turkeys on the CO control diet, primarily due to the greater linoleate concentration.The proportion of fatty acid was changed to a small extent by DES, C and DES + C. However, the weight of the fatty acids in unit weight of turkey meat was greatly changed because of the large effect on the total fat content and consequently on the total fatty acid conten

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1967.tb01285.x

出版商:Blackwell Publishing Ltd    

年代:1967

数据来源: WILEY