摘要:

ABSTRACTAccurate enumeration of fluorescent pseudomonads on poultry was possible by using hydrophobic‐grid membrane filters and S‐I agar. In methionine‐cysteine broth, fluorescent isolates produced more volatile sulfides and yielded higher odor scores than nonfluorescent isolates. Fluorescent pigment had an inhibitory effect on the growth of nonfluorescent isolates. Resuscitation on Trypticase Soy Agar resulted in a significant increase in the recovery of fluorescent pseudomonads. Shelf life was negatively correlated (r = ‐0.86) with initial numbers of fluorescent pseud

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14222.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe effects of various heat treatments on warmed‐over flavor (WOF) in ground chicken breast meat were examined. WOF was measured by thiobarbituric acid test and taste panel. Integral temperature‐time history functions (TTH) were used to quantify constant and variable temperature‐time heat treatments. The effect of processing on WOF was modeled as a modified first‐order kinetic absolute reaction. A reaction threshold temperature of 74°C and an activation energy of 15,000–20,000 Cal/g‐mole were calculated. The accumulated TTH value above 74°C was found to have a major effect on WOF development. WOF in precooked chicken breast meat can be controlled by choice of processi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14223.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTDeterminations were made of the sensory quality of turkey breasts and energy consumption in roasting in a convection oven at 163°C and 105°C and reheating in microwave, infrared, and convection ovens. Significantly less energy was used for roasting at 105°C and in reheating in the microwave oven. Freshly roasted turkey was scored significantly higher for overall quality, lack of stale flavor, moistness of appearance, and lack of surface browning than any reheated sample, and turkey roasted at 105°C was significantly less brown and softer after reheating. Roasted aroma was less after reheating in the microwave, and fresh aroma greatest after reheating in the convection oven, but no other significant differences were related to o

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14224.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe microbiological stability of a new ham‐type product made from soy‐extended cured beef was examined under wholesale (2–4°C) and retail (5°C) refrigerated storage conditions, and during abuse‐temperature holding for 24 and 48 hr at 24‐25°C after inoculation withClosrridium sporogenesPA3679. No microbiological effects (P>0.05) could be attributed to the level of soy protein isolate in the injection brine (0, 5, 7.5 or 9%) on the basis of mesophilic, psychrotrophic, anaerobic and lactic bacterial counts. Samples held at 2‐4°C did not exceed 104CFU/g after 4 wk for any bacterial type examined. Product shelf‐life was>3 wk at 5°C and 2 wk at 8–10°C. Inoculated PA3679 did not grow in the product during 24 or 48 hr simulated

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14225.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTCook loss, pH and microstructure of comminuted beef made with four NaCl (1.3, 2.0, 2.6, 3.3%) and two sodium tripolyphosphate levels (0, 0.4%) were evaluated. The addition of phosphate reduced cook loss and raised the pH of the raw product to 6.0. Scanning electron micrographs showed that samples with low cook loss had a fine protein matrix. Phosphate addition helped to reduce cook loss and overcome decreased functionality when using aged meat.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14226.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThree microbial collagenases were evaluated for their ability to degrade collagen structure in a restructured beef product. Collagenase preparations with and without α‐amylase were added to flaked meat, and their effect on collagen solubility was determined by quantitating the percent soluble hydroxyproline following cooking of product slices. Results demonstrated statistically significant increases in collagen solubility above that of a control product (no added enzymes) for purifiedClostridium histolyticumand partially purifiedVibrioB‐30 collagenases alone and for purifiedAchromobacter iophagusand partially purifiedClostridium histolyticumcollagenases with the addition of α‐amylase. Thus, the use of collagenase may prove valuable in the production of quality‐enhanced meat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14227.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe microbiological quality of restructured beef steaks was compared with that of conventional loin steaks. Restructured and conventional steaks were sampled before and after assignment to either a fresh meat overwrap (oxygen permeable) storage treatment for 1 wk or to vacuum packaged storage treatments for 1, 3 or 6 wk. Microbial counts were higher (P<0.01) in restructured steaks than in conventional steaks. Except forEnterobacteriaceaeand staphylococci counts, higher counts were observed for steaks from hot‐boned sides than for steaks from cold‐boned sides. Counts tended to be lower (P<0.01) for vacuum packaged steaks after 1 wk than for steaks packaged in oxygen permeable film. Aerobic, anaerobic, psychrotrophic, and lactobacilli counts increased (P<0.01) for vacuum packaged steaks throughout the storage per

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14228.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe fluorescence of bovine tendon and adipose tissue and purified Types I and III collagen was measured with fiber optics. Fluorescence of Type I collagen was stronger than for Type III collagen over a range from 410 to 470 nm. Around 510 and 520 nm, however, both Type I and Type III collagen exhibited a similar degree of weak fluorescence. Fluorescence of intact tendons and adipose tissue resembled that of Type I and Type III collagen, respectively. The 510/440 nm ratio of fluorescence was used to identify Types I and III collagen. The optimum excitation wavelength for identification was 370 nm. Type IV (basement membrane) collagen had a similar fluorescence to Type III collagen so that fluorescence from these two sources would be combined in measurements made on intact samples of meat.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14229.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThis study investigated the effect of mixing and grinding, tempering, addition of sodium chloride and sodium tripolyphosphate and processing under a nitrogen atmosphere on the color of restructured beef steaks initially and at 1‐month intervals for 3 months of frozen storage. Mixing and grinding and manufacture under a nitrogen atmosphere had the greatest detrimental effect on the extent of discoloration initially; this was probably due to low oxygen concentration. Tempering and the addition of sodium chloride without sodium tripolyphosphate produced the most rapid increase in rate of discoloration during frozen storage. Tripolyphosphate partially counteracted the detrimental effect of sodium chloride, however, this effect did not appear to be due to the higher pH produced by the phosphate or the chelating ability of the phosphate. Surface discoloration and overall color were highly correlated with surface metmyoglobin (r= ‐0.87) and overall met‐myoglobin (r=

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14230.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTEndomysium, perimysium and epimysium were isolated from beef stemomandibularis muscle. The susceptibilities of these fractions to degradation by aC. histolyticumcollagenase preparation were tested; highest proteolysis was found in the perimysium, followed by epimysium and endomysium. The thermal stability of samples obtained from animals of two different age groups was studied by differential scanning calorimetry; although age had no effect on stability, in both age groups the stability of endomysium was significantly lower than those of the other two fractions. These differences may be related to the type of structural arrangement, collagen composition and the non‐collagenous components present in the connective tissue fraction

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb14231.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY