摘要:

ABSTRACTA low‐fat ground beef product containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan‐based) was compared to a low‐fat, all‐beef control during simulated commercial manufacturing and retail distribution. Few differences were found in oxidative stability and microbial growth of the two. No differences (P>0.05) were found in aerobic plate counts, populations of psychrotrophs or mold and yeast populations for the two products. Hunter color ‘a’ values (redness) and overall color scores for surface color were higher (P<0.05) for the carrageenan‐based product than the all‐beef product. Retail display of low‐fat products in aerobic packaging resulted in greater (P<0.05) product discoloration than anaerob

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06835.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTYearling steers (48) were finished on one of three intense pasture rotation systems: (1) Tifleaf pearl millet; (2) millet with restricted grain; or (3) millet followed by grain ad libitum in the feedlot. In both 20% fat ground beef and subcutaneous fat, gamey/stale off‐flavor decreased and roasted beef flavor increased when steers were fed grain. Compounds (59) including acids, alcohols, aldehydes, diterpenoids, hydrocarbons, and lactones, were identified in the purge‐and‐trap volatiles. Lactones positively correlated with roasted beef flavor and negatively correlated with gamey/stale off‐flavor, whereas diterpenoids positively correlated with gamey/stale off‐flavor and negatively correlated with roasted be

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06836.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThermal properties, specific heat, and thermal conductivity of three beef/corn meal blends extruded to reach end product temperatures of = 91°C and 109°C were analyzed. Density was also measured and used to calculate thermal diffusivity. The extruded products had densities of 1,054 to 1,091 kg/m3; specific heat was 2.944 to 3.055 kJ/ kgK; and thermal conductivity, 0.26 to 0.39 W/mK. Calculated values of thermal diffusivity were 0.831 to 1.200 (xl0‐7m7sec). With the exception of specific heat, extrusion conditions and formulation affected some of the products physical characteristics and thermal propert

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06837.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTOf various cooking temperatures studied, broth from beef obtained on heating at 85°C for 60 min had the most intense brothy flavor. The components of the fractions with brothy flavor were isolated by gel filtration chromatography and characterized. A significant correlation between cooking temperature of the broth and the concentration of certain compounds such as free amino acids (FAA) (r = 0.88, p<0.005), camosine (r = 0.83, p<0.005) and inosine 5′‐monophosphate (IMP) (r = 0.94, p<0.005) was detected. Because these results correspond to those of sensory evaluation, it was concluded that a wide mixture of FAA, peptides of low molecular weight (<300 daltons) and IMP played an important role in the flavor intensity of beef b

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06838.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTBatches of ground chicken meat were mixed with 10% solutions containing 0.0–5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from<0.7 to 6.0 at pH 6.5 to 9.5 in a 6 × 4 × 7 factorial experimental design. Patties prepared from the mixtures were evaluated for pH, cooking loss, and objective texture characteristics. Most effects of STPP were attributable to the direct effect of STPP on IS. However the ability of the phosphate to alter textural properties was greater at a pH value near the pKaof the phosph

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06839.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O2, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from< 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end produ

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06840.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe effects of oven temperatures of 82, 93, 121 and 163°C were studied using 31 fresh pork leg roasts cooked to 74°C in oven bags. Warmed‐over‐flavor (WOF) was measured by sensory analysis after holding 3 hr at 68°C and after holding 24 hr at 2°C and then reheating to 68°C prior to serving. Roasts cooked at 82 and 93°C tended to have less WOF after refrigeration and reheating than roasts cooked at 121 and 163°C. Roasts cooked at 93°C had fewer aerobic mesophilic bacteria than those cooked at 121 and 163°C. In general, objective and sensory perception measurements indicated that roasts cooked at 82 and 93°C were of h

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06841.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTSalt‐soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho‐, pyro‐, tripoly‐ and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15‐0.25% tripolyphosphate and low pH (<6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06842.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTDifferent assays were tested for the detection of proteolytic activity in bothPediococcus pentosaceusandStaphylococcus xylosus, two major microorganisms isolated from dry‐cured ham. Absence of endopeptidase activity was found even when using raw sarcoplasmic and myofibrillar proteins. However,P. pentosaceusshowed strong leucine and valine arylamidase activities whileSt. xylosusshowed a very weak leucine arylamidase activit

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06843.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTLambs were assigned to 3 treatment groups: control (Ctr), infused with 10% volume (by wt) of a tenderizing blend (NCa), and NCa plus 0.015M CaCl2(WCa). Compared to Ctr and WCa, NCa‐treated samples had lower shear force values (P<0.05) and higher percent change in myofibrillar fragmentation index (P<0.05). SDS‐PAGE of infused samples revealed the appearance at 24 hr postmortem of 22‐30 kd protein components. Scanning electron micrographs of NCa myofibrils showed they were more fragmented, fractured, or split and had wider interfibrillar spaces compared to Ctr and WCa. The fracture plane of muscles immediately postmortem was along the endomysial‐sarcolemmal sheath, while at 24 hr postmortem the sheath was weakened enough for the fracture to occur along the surface of the myo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb06844.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY