摘要:

ABSTRACTA process for incorporating defatted corn germ protein (CGP) in comminuted meat products was developed and tested under commercial conditions. Advantages of using 3% defatted CGP in meat products were established: improvement of the quality characteristics and increase yield of the product. The following differences between experimental and control frankfurters were found: decreased batter viscosity, increased protein, decreased fat and moisture content, lowered firmness and shear force, lighter color, decreased meaty aroma and flavor and increased off‐flavor. Storage for 30 days affected sensory properties of frankfurter

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07791.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTFour types of carboxymethyl cellulose (CMC) with varying degrees of substitution (DS) and molecular weights were incorporated into low‐fat, high moisture and high protein frankfurters. Emulsion stability (ES), chemical composition, processing yield and texture profile analysis were evaluated for frankfurters with 0.25% CMC and compared to an all‐meat control. Generally, as the molecular weight of the CMC decreased the ES decreased; however, the processing yield and proximate composition of the products were not affected (P>0.05) by the treatments. With the exception of springiness and cohesiveness, addition of the CMC significantly decreased the textural parameters, but there were no textural differences in frankfurters due to molecular weights or DS of the

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07792.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe initiative role of singlet oxygen (1O2) in hydroperoxide production in ground pork and turkey was studied. Ground meats treated with or without various antioxidants and illumination (350 ft‐c, 4°C) were monitored for lipid peroxidation by peroxide value (POV). Ground turkey breast meat developed higher (P<0.01) POV during illumination than did thigh meat. In both pork and turkey, light exposure resulted in higher (P<0.01) POV than samples kept in the dark. The prooxidant effect of light was reduced (P<0.01) by a1O2quencher (2,2,6,6‐tetramethy1‐4‐piperidone) in turkey meat, and by another1O2quencher (N,N,N′,N′‐tetramethylethylene diamine, TMEDA), a free radical scavenger (butylated hydroxyanisole, BHA) and TMEDA

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07793.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTPurified myofibrils were prepared from samples of chicken breast and thigh muscles and from light and dark portions of pork semitendinosus muscle at death and after storage at 4° and 22°C for 1, 3, and 7 days postmortem. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) was used to examine the effect of postmortem storage of muscle on titin and nebulin. Results indicated that titin and nebulin were more rapidly degraded in light than in dark chicken muscle. In contrast, titin and nebulin were more rapidly degraded in dark than in light pork m

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07794.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe effect of external fat trim on fat, caloric, and cholesterol content of pork lean was investigated. Paired top‐loin chops (TL), rib chops (RC) and blade steaks (BS) were obtained and trimmed free of all subcutaneous fat before (NF) or after (SF) cooking. Cuts were cooked to 71°C by roasting, pan‐frying, braising or microwaving. Lean from TL chops having SF contained more fat and calories and similar amounts of cholesterol compared with NF chops, regardless of cooking method. Few differences were observed in fat and caloric content of RC and BS cooked with SF versus NF, perhaps due to seam fat. Eliminating external fat prior to cooking reduced fat and caloric content of pork

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07795.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTTurkey rolls were roasted at 105°C and 165°C and reheated with broth, starch‐thickened sauce and without sauce in institutional microwave, infrared, and convection ovens to determine the effects on sensory quality characteristics. Turkey reheated without sauce was scored signficantly (P<0.05) poorer for roasted aroma, juicy mouthfeel, cooked turkey flavor, stale off‐notes and overall quality than turkey reheated with sauce, but scores were similar between the two sauces. Cooked turkey flavor was signficantly better after heating in convection than infrared or microwave ovens. Stale flavor was less and overall quality was better after heating in the convection than in the infrared

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07796.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTPatties from a Control (100% meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 52 wk, broiled, and analyzed. Yield, moisture, expressible moisture, tenderness, and juiciness of both Treatments were improved compared to the Control. TBA values of Treatment II were greater than that of the Control. The force needed to penetrate top surface of patties (FI) from Control and Treatment I was similar and greater than that of patties from Treatment II. The force needed to penetrate bottom surfaces of patties (F2) differed across formulation. Storage adversely affected moisture content of Control along with F2 and TBA values of all formulations. Juiciness was negatively correlated with moisture.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07797.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThree washing solutions were tested to reduce color and remove fat from mechanically deboned chicken meat (MDCM). MDCM was mixed with either 0.5% sodium bicarbonate, 0.1% acetate buffer, or tap water and passed through a 3.9 mm mesh screen. The meat retained by the screen (captured meat, CM) and the solution passing through the screen (not‐captured, NC) were centrifuged separately. All extraction treatments resulted in significant reductions in fat with the NC meat being significantly lower in fat than the captured meat regardless of the wash media. Bicarbonate washed CM was significantly lighter in color (L*= 64.1) than all other extraction treatments and lighter and less red (a*=4.5) than the MDCM (L*= 49.2, a*= 9.0

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07798.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTHot‐boned beef (excised 90 min postmortem) was chilled either by mixing coarse ground beef with CO2snow or by immersing ground beef chub packs in a brine chiller (‐2°C). Hamburger patties were prepared from both hot and cold‐boned chub packed, coarse ground beef after 0, 7, 14, and 21 days of storage (0°C). Microbiological quality of the hot‐boned ground beef was either superior or equal to that of the control. Purge present in all the chub packs after 21 days of storage was 1.0%. Patties prepared from CO2chilled ground beef were more tender than control patties. Patties prepared from brine‐chilled ground beef had greater cooking losses than patties prepared from cold‐bone

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07799.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

ABSTRACTThe influence of potassium sorbate (SorK) on the relative concentrations of myo (Mb), oxi (MbO2,) and metamyoglobin (MetMb) of raw beef samples wrapped in plastic films of differcnt gaseous permeability was determined at 0°C and 4°C. Diffuse rcflectance spectrophotometry was applied to determine muscle pigmcnts concentrations. Kinetics constants for Mbo2, and MetMb production during acrobic storage (polyethylene film) were statistically analyzed and compared with constants corresponding to sterilc and untreated meat. Influence of vacuum storage time, temperature and SorK levels on oxygenation capacity of samples packaged in EVA‐SARAN‐EVA was studied considering losses of cnzymatic activity and microbial growth. Shelf life of vacuum‐packaged beef trcatcd with SorK solutions was significantly increased without affecting oxygenation capacity; use of SorK in meat wrapped in high permeability films was not convcnient since MetMb accumulation was faster than in untreated

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1988.tb07800.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY