摘要:

ABSTRACTInstron compression, Warner‐Bratzler peak shear force and adhesion measurements, together with subjective assessments, have been used to determine the effectiveness of a pressure‐heat treatment in improving the tenderness of post‐rigor muscles widely varying in connective tissue content. Both shear force and compression values were decreased by the treatment, the effect being greater on peak shear force values. It had little or no effect on adhesion values, which reflect connective tissue strength. The juiciness of the pressure‐heat treated samples was significantly less than that of the controls. It was shown that although peak shear force values were considerably reduced, the tenderness of the treated samples was limited by connective tissue to

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12623.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTA model system approach utilizing a wind tunnel designed to control temperature, humidity and air velocity was used to evaluate the effects of cold storage conditions on the color of exposed lean beef surfaces. Measurements made on the stored samples included: evaluation of pigment oxidation rate by reflectance spectrophotometry, objective color measurement in standard CIE and Munsell units using a color difference meter, and weight loss. The rate of metmyoglobin (Mb+) formation or browning increased with increasing temperature and air velocity. Low relative humidity, however, did not promote Mb+formation. The lightness index of beef was highly correlated with water loss and initial pigment concentration. At high humidity and low air velocity, pigment oxidation was accelerated, and this may be attributed to stimulated bacterial growth under these conditions. Relative humidity near 90%, air velocity near 0.5 mps, and near freezing temperature appeared to represent the best environment for beef color maintenance. Consumers';perception of good beef color, as evaluated by a trained panel, showed that lower levels of Mb+were tolerated when higher surface pigment concentrations were present and surface desiccation occurred. A regression equation showing the relationship between visual color scores and surface pigment concentration, extent of surface desiccation, and Mb+concentration was developed. From the regression equation for Mb+formation and desiccation rates as affected by storage conditions, color scores as a function of storage time can be predicted and storage conditions for color maintenance can be optimized.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12624.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThirty sides of beef (ten each of Heavy‐Choice, Heavy‐Good and Light‐Good) were. aged for 5–7 days at 2°C. Semimembranosus, biceps femoris, gluteus medius and longissimus muscles were removed from each carcass. Control (untreated, Ox) steaks were removed from each muscle, the muscles were blade tenderized and appropriate steaks were removed for physical and organoleptic analyses. Beef from Light‐Good carcasses was not inferior to that from Heavy‐Good or Heavy‐Choice carcasses, rather it was statistically equivalent or superior to heavy beef in retention of weight during cooking, tenderness, juiciness and overall palatability. When weight‐grade groups were combined, blade tenderization one time (1x) decreased (P<0.05) shear force for three of four muscles and resulted in longissimus muscles which were (P0.05) drip or cooking losses for any of the four muscles. Blade tenderization a second time (2x) resulted in further decreases (P0.05) drip or cooking losses. Blade tenderization can improve beef tenderness without detrimental effects on other organoleptic characteristic

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12625.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThis paper reports observations on the palatability and cooking properties of mechanically tenderized (“needled”) U.S. Good grade beef cuts. Top round roasts, chuck top blade boneless roasts, top round steaks and top loin boneless steaks were evaluated. Highly significant improvements in tenderness, measured by Warner‐Bratzler shear, were found in round roasts and in round and loin steaks due to mechanical tenderization. Initial and residual sensory tenderness evaluations showed a decided tenderization effect of the treatment on round steaks only. The tenderization process reduced cooking time and juiciness of round roasts and increased drip cooking losses from both types of roasts, but did not affect any of these properties of steaks. Mechanical tenderization had no influence on any of the other observed properties of beef (total and evaporation cooking losses, cooked muscle fluid content and desirability of flavor). Tests for interactions showed that the method of cooking roasts (dry heat or moist heat) did not influence the tenderness and other observed properties of mechanically tenderized beef. Similarly, except for total moisture of round steaks, mechanical tenderization of beef cuts did not alter the effects induced by a meat temperature of 80°C compared t

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12626.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe effects of different meat sources (beef, pork, beef hearts) and of varying fat and textured soy protein (TSP) levels on properties of wiener‐type products were studied. Beef was found to give a more stable emulsion than pork and beef hearts in high fat (30%) and TSP (25%) formulations. High levels (45%) of hydrated TSP did not adversely affect emulsion stability of formulations low in fat (10%). Toughness, caused by lowering the fat levels, was improved by inclusion of pork without causing adverse effects on emulsion stability when low levels (5%) of soy protein isolate (SPI) were used. By lowering the fat and increasing the soy level, a high‐protein, low‐fat wiener was produced. Shrink and moisture content of this wiener were also higher. A lean content of 40–45% was adequate for good color formation in soy‐containin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12627.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe effects of different soy proteins and levels of these were studied in finely comminuted wiener‐type products. Lean, skeletal beef muscle, pork backfat, textured soy protein (TSP) and soy protein isolate (SPI) were the main raw ingredients. TSP, when substituted for lean meat at levels greater than 25–30%, on a hydrated (1:2) basis, resulted in emulsion instability and texture softening of product formulated at 30% fat. SPI improved emulsion stability of mixtures high in TSP and fat, but had only a slight positive effect on texture. No differences in composition, cooking losses, peelability and skin formation were found in different soy‐lean combinations containing 30% fat. Flavor or treatments with high levels (more than 25%) of soy was improved by using different seasoning mixes, Forty to forty‐five percent lean beef, with 30% fat, was found adequate for acceptable color intensity of the cooked product. After processing, products with increasing levels of soy in the formulation had higher residual nitrite

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12628.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe effects of food‐grade phosphates; sodium tripolyphosphate (TPP), tetrasodium pyrophosphate (PP), a mixture of tripoiyphosphate and hexametaphosphate (HMP), and sodium chloride additions (0.05, 1.0 and 1.5%) in irradiated boneless chicken rolls were studied. Temperatures during irradiation processing were 0°C, −30°C and −80°C, and all samples received a 45–56 kJ/kg dose. Samples were evaluated for sensory characteristics and preference by technological or consumer type panels. Textural differences were determined using a Kramer Shear Press. Reflectance values at 640 nm were obtained using a reflectometer. The sensory characteristics and preference of the chicken rolls were significantly affected by temperature during irradiation. Samples irradiated at 0°C were rated lower in preference and had higher intensities for off‐odor and irradiation flavor. No significant differences were found between samples irradiated in a range of −30°C to −80°C. Shear press values increased and reflectance values decreased with the lowering of the irradiation temperatures. The addition of a small amount of salt with 0.5% tripolyphosphate significantly improved the preference ratings of irradiated chicken rolls. No differences in the sensory characteristics were found between roll samples with 0.5% additions of TPP, PP, or a TPP and HMP combination. Shear press values were significantly affected by the addition of NaCl and TPP in both irradiated and no

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12629.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTThe mechanical properties of a collagenous tissue, the epimysial sheath of the longissimus dorsi muscle, heated to 80° C in buffered saline were studied. In particular, the effects of constraining the tissue during heating and cooling on the final properties of the tissue, and the tension developed during heating, were examined. The elasticity of the tissue after heating and cooling was found to be markedly influenced by the length at which the sample was constrained. The susceptibility of the samples to proteolytic digestion was also measured. An attempt is made to provide a theoretical basis for the observed dependence of mechanical properties on constrained length. Possible implications of these findings to meat attributes are discussed

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12630.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTColor development of fermented sausages was determined by pigment analyses and Gardner color values. Sausages were studied during the fermentation phase, after heat processing to 60°C (internal) and after dehydration for 8 and 16 days. The percent conversion of total pigments to the cured nitric oxide heme pigment form significantly (P<0.05) increased during a 21 hr fermentation phase. Differences in the cumulative heat input to sausages during fermentation at 38°C was noted as the factor responsible for the initial development of cured meat color. Maximum pigment conversion obtained on heat processing appeared dependent on the extent of prior color development during fermentation. Color of sausages as determined by Gardner color values was in agreement with pigment analysis data. Color development found at the heat process phase was also dependent on the extent of sausage fermentation. Dehydrated sausages had variable losses of cured pigment content although color values did not show significant changes from those values found after heat processin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12631.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY

摘要:

ABSTRACTBone‐in and boneless hams, bacon and smoked pork loins were prepared under commercial processing conditions as a part of the packing plant phase of testing accelerated processing versus normal, post‐chill, processing techniques. Cuts were skinned, pumped and processed with standard equipment and brines used for those cuts in the cooperating plant. Smoking was performed along with similar cuts from the regular processing operation. Boneless, pressed and fully cooked hams were studied. Significant weight differences observed during the processing steps were found to be nonsignificant in the finished hams. No significant differences were found in the yield of smoked bone‐m hams following processing. Differences found in the yield of bacon and the length of the formed slabs prior to slicing were nonsignificant. No significant difference was found in the yield of smoked pork loins in this study. Most differences found in weights during the initial part of processing were eliminated as further processing was comp

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1977.tb12632.x

出版商:Blackwell Publishing Ltd    

年代:1977

数据来源: WILEY