摘要:

ABSTRACTAn insoluble fraction of beef diaphragm muscle was found to catalyze lipid oxidation in the presence of reducing compounds. Ascorbate (100 μM) catalyzed the formation of thiobarbituric acid reactive substances 3.3, 8.3 and 7.3‐fold more effectively than cysteine, superoxide and NADPH, respectively. Ascorbate/insoluble fraction‐catalyzed lipid oxidation was inhibited bv EDTA, ceruloolasmin, catalase and superoxide dismutase indicating the iivolvemknt of iron, hydrogen peroxide and superoxide anion. Both lipid oxidation and the release of iron from the insoluble fraction increased with increasing pH (5.0–7.0) in the presence of ascorbate. Iron bound to the insoluble components of beef muscle could be involved in catalysis of lipid oxi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04244.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA simple method for determining sex on samples of bovine meat is based on the polymerase chain reaction (PCR) amplification of bovine Y chromosome‐specific sequences using total DNA from meat as template. Under optimized PCR conditions, an amplified DNA fragment, with size between 298 bp and 344 bp markers, was detectedonlyin the presence of male meat DNA as template. The procedure, including DNA extraction, PCR amplification and electrophoretic analysis, required about 5 hr and could be carried out starting from fresh or frozen beef. Unambiguous results were obtained in the presence of amounts of template DNA ranging from 0.01 to 100 ng. This procedure has potential application in regulatory analysis to specifically differentiate sex origination of meat sample

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04245.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTPrecooked beef loin chunks were vacuum packaged after inoculation withClostridium perfringensvegetative cells or spores. The control group was uninoculated. Chunks were either nonpasteurized or pasteurized, and stored at 4°C for up to 85 days. Pasteurization reduced populations of vegetative cells (VC) and vegetative cells from spores (VCS) ofC. perfringenson beef chunks throughout 85 days of refrigerated storage. Without pasteurization, constant populations of VC and VCS were maintained for 28 and 65 days, respectively. Indige‐nous microflora populations of nonpasteurized beef chunks increased for up to 28 days and remained high thereafter. Pasteurization prevented the microflora from exceeding populations of 200 log10/cm2(surface) or mL (broth) for 85 days of storage. Pasteurization increased the shelf‐life of precooked beef loin ch

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04246.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTMarbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end‐point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol conten

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04247.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTFatty acid compositions of liver, heart, kidney, Longissimus dorsi (LD) and Biceps femoris (BF) of two goat breeds were evaluated using capillary gas chromatography (GC). Lauric (C12:0) acid was absent from the liver and kidney. All organ samples had significantly (P<0.01) greater polyunsaturated fatty acids (PUFA) than the LD and BF muscles. The organs also contained significantly (P<0.01) higher saturated fatty acids (SFA) than the skeletal muscles, whereas the opposite trend occurred for the C18:1 contents. Levels of 14:0, 16:0, and 18:2 acids were related to breed, while those of 14:0, 18:0, 18:1, 18:2, and 20:4 acids were related to tissues. Goat muscle had higher PUFA:SFA ratio than those reported for beef, which may be important in human nutrition.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04248.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTLactobacillus plantarum, Streptococcus thermophilusand a commercial culture (DS‐66) were used as starter culture for manufacturing Chinese‐style sausage. The influence of drying temperature and time on the growth of lactic acid bacteria (LAB) and on changes in quality were determined. After drying the sausage at 370 and 45°C for 12 hr, the population of LAB had increased from an initial 106CFU/g to 108and 107CFU/g, respectively. The pH value was the lowest for the sausage dried at 37°C. Nitrite residuals decreased rapidly with increased drying time. Starter cultures increased the amino nitrogen level and suppressed ammonia nitrogen produ

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04249.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTMechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi‐like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW‐ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during stor

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04250.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTBolognas were manufactured to produce a high‐fat (30% fat), 10% added water (AW) formulation and three low‐fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low‐fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P0.05) in hardness among low‐fat treatments. Massaging resulted in low‐fat products that were less cohesive, softer, and more juicy than high‐

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04251.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTInternal end‐point temperature (EPT), packaging system and storage time affected chemical stability and microbiological quality of chicken meat. Patties of broiler leg muscle were heated to EPT of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C up to 14 days. Microbial total plate counts were less than 10 colony forming units/g at EPT 70°C; with negligible growth during 7 days storage. EPT and packaging method did not affect initial thiobarbituric acid reactive substances (TBARS) but higher EPT accelerated the increases in TBARS values upon storage. Several volatiles including hexanal and pentanal increased with EPT and storage

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04252.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA relatively simple, low cost vacuum distillation method for trapping and concentrating meat volatiles for identification and quantification by gas chromatography (GC) was developed. The method was used to measure the oxidative stability of cooked chicken meats from birds fed different diets. Volatiles were distilled under vacuum (<4 mm Hg) and absorbed onto a Sep‐Pak cartridge prior to GC. The method allowed the specific analysis of individual volatile products and total volatiles from lipid oxidation. The analytical data provided similar information to TBA numbers and sensory data relative to effectiveness of antioxidants in the diet for controlling oxidative deterioration of mea

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb04253.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY