摘要:

ABSTRACTThe overall heat transfer coefficient was determined for a vertical plate freezer by the transient temperature method and used in a modification of Plank's equation by Cleland and Earle to predict the freezing time of blocks of pig liver. A comparison of predicted and previously published experimental freezing times showed an average absolute error of 6.5%. Overall heat transfer coefficients for the main types of fibreboard packaging were also determined together with their effect on predicted freezing time. This work has highlighted many of the advantages of plate freezing which has yet to gain wide acceptance in the U.K. meat industry.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13383.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTThe effects of freezing and thawing (F‐T) and refrigerated storage (R‐S) on pork liver were examined. Intact cells were isolated from the tissue and analyzed for membrane integrity and the tissue extracts were analyzed for protein content. Significant (p<0.05) differences were noted in the number of isolated intact cells and in tissue protein content between F‐T and R‐S or fresh livers. Differences in cell membrane integrity were also noted between fresh and R‐S livers. Repeated freezing and thawing appears to break down the liver structure differently than does refrigerate

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13384.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTThe effects of needle tenderization on the curing processes and final cured ham properties of packer style and skinless hams were investigated. Skinless hams absorbed salt faster and lost weight faster than packer style hams. Needle tenderized hams also absorbed salt faster and had more weight loss than nontenderized hams in both the packer style and the skinless groups. Two months'aging resulted in excess dehydration and lowered quality in the skinless tenderized group. In skinless hams, curing, salt equalization and aging times were reduced so that acceptable, though mild flavored, hams that met the USDA requirements for weight loss and salt content were produced within 5 wk.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13385.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTBeef semitendinosus roasts heated to endpoint temperatures of 60°, 70°, and 80°C were evaluated by a taste panel and by instrumental tests of shear, penetration, and compressive force. Correlations were found between sensory parameters of chewiness, hardness and tenderness and between these parameters and shear parameters of firmness and cohesiveness. Compression‐hardness was related positively to panel scores for moisture and negatively to mealiness scores. Compression‐cohesiveness was related only to panel scores for oiliness while compression‐springiness and penetration hardness were not related to any of the sensory parameters e

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13386.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTCooked corned beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 ‐ 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked corned beef which contained the normal residual nitrite of 40 ‐ 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial gr

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13387.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTObjective and sensory methods were used to compare low‐salt frankfurters containing enzyme‐modified mechanically deboned fowl (MDF) with normal‐salt (2%) and low‐salt (0.5%) MDF frankfurter controls, a low‐salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P<0.05) in reheated yield between the enzyme‐modified treatment, the normal‐salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low‐salt treatments. Microbial numbers increased faster on the enzyme‐modified low‐salt frankfurter than on the

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13388.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTThree thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P0.05) on tenderness, juiciness or total cooking loss of oven‐prepared or grilled chops. The thickest chops received the highest (P<0.05) pork flavor sc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13389.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTSausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum ofStaphylococcus aureus, strain Z‐88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectiv

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13390.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTThe development of an essentially fat‐free, frankfurter analog from red hake surimi is described. In consumer tests against four commercial brands of frankfurters, the analog competed well with a chicken frankfurter, but neither chicken nor fish achieved the levels of acceptance of beef‐containing products. Warner‐Bratzler shear measurements revealed significant changes in texture in the fish and chicken frankfurters during a 21day storage period at 2°C. The analog proved to have lower populations of certain microorganisms as compared to the other products tested. There was no spoilage detected in any of the products evaluated after 21 days at 2°C. The nutritional advantages of the analog are di

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13391.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

ABSTRACTGround soybean fermented with Lactobacillus casei ssp. rhamnosus (ATCC 39595) was found to contain diacetyl and acetyl‐methylcarbinol. The fermented ground soybean showed significantly improved flavor and texture compared to nonfermented material when used to replace nonfat dry milk in an imitation cream cheese product. The flavor improvement was due principally to the presence of diacetyl but the factor(s) responsible for texture improvement was not identified. Didcetyl production by L. casei was enhanced by the addition of sodium acetate or sodium citrate to the ground soybean suspension before fermentatio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1985.tb13392.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY