摘要:

ABSTRACTGround beef formulations containing three levels of mechanically deboned beef (MDB, 0, 10, and 20%) were stored at ‐12, ‐18 and‐23°C. Initially and at 2‐wk intervals for 24 wk, one chub pack from each formulation and each storage temperature was removed for chemical and sensory analysis. Formulation (level of MDB) and storage time had significant effects on all palatability traits. Frozen storage temperature had no significant effect on any of the palatability traits. Interactions between temperature and time; formulation and time; and formulation and temperature were nonsignificant. There was no evidence that the formulations containing MDB affected the storage properties of ground beef any more so than ground beef containin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02285.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTDestruction ofClostridium perfringensS‐45 was compared in inoculated beef loaves cooked to 49°, 57°, 66°, or 74°C in an electric crockery pot (CP) or in an oven at 163°C (MO). In loaves cooked to 74°C, aerobic plate counts were lower and total cooking losses were higher in the CP than in the MO. Destruction ofC. perfringenswas similar for CP and MO methods. Vegetative cell counts were similar in raw meat and in all loaves cooked to 49°C. Cell counts were reduced by 1.4 log10at 57°C and 2.2 log10at 66° and 74°C. Spore counts in raw loaves and in loaves cooked to 49° and to 57°C were similar but decreased by 0.5 log10and 1.2 log10in loaves cooked to 66° and 74°C, respectively. In beef loaves cooked to a recommended temperature of 74°C (7 hr in the CP on low and 11/2 hr in the MO), too fewC. perfringensS‐45 survived to constitute a food poisoning hazard if the meat were

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02286.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTGround beef and soy‐beef mixtures were stored at 3°C, and microbiological enumerations and thiobarbituric acid (TBA) measurements conducted to investigate the effect of soy protein concentrate on ground beef shelf life. Soy‐beef formulations have lower oxidation rates than the ground beef mixtures as indicated by lower thiobarbituric acid (TBA) values. At the end of 6 storage days, the soy‐beef formulations had higher numbers of staphylococci, coliforms, proteolytics, and total organisms, but this was usually not statistically significant. The ground beef and tap water mixtures consistently gave the lowest counts of all enumer

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02287.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTEffects of a calcium alginate coating on retail beef pieces and steaks were studied. Microbiological analyses were performed on beef pieces following treatments with: (1) a calcium alginate coating; (2) a 200 ppm HOCl solution; (3) a combination of 1 and 2; (4) a coliform inoculation and/or (5) no treatment (control). Each sample was wrapped in a polyvinyl chloride (PVC) film and stored at 5°C for up to 7 days. The rate of microbial growth for total and coliform counts on the meat was not significantly different with coated and uncoated meat samples. The HOCl treated meat had significantly lower total microbial counts and coliform populations when compared to either the calcium alginate or the HOCl‐calcium alginate treated meat. Acceptance of the calcium alginate film involved retail display and organoleptic evaluations of 40 2.54 cm thick beef steaks. Steaks that received the calcium alginate coating were significantly lower in shrinkage loss, drip and degree of off‐odor detected through 96 hr storage when compared to the uncoated steaks. The coating significantly prolonged muscle color through 96 hr storage. No significant differences were observed between treatments for appearance, surface discoloration, flavor, juiciness, tenderness, overall acceptability or cooking

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02288.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTAn inexpensive alternative for areas of the world that use no protective covering on frozen beef was evaluated. Three‐pound samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at ‐22.3 ± 1°C. Packaging treatments with this film consisted of no protective packaging (control), polyethylene packaged, polyethylene with vacuum induced package cling and polyethylene with CO2initially altered atmosphere. Quality characteristics were evaluated by chemical, physical and microbiological methods at the beginning of the experiment and every 3 months for 9 months. Reflectance readings, TBA values, shear values and weight loss indicated that the polyethylene wrapped samples were more acceptable than the other treatments tested at this storage temper

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02289.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe effects of a pressure‐heat treatment for meat tenderization on the properties of connective tissue have been investigated. Adhesion measurements on cooked muscle, which are thought to provide an index of connective tissue strength, were not significantly affected by the pressure‐heat treatment. Shrinkage, isometric tension and transition heat measurements on epimysial/tendinous tissue obtained from sheep longissimus muscle indicated that application of pressure opposed heat‐induced changes. It was therefore concluded that the pressure‐heat treatment is not likely to have a tenderizing effect, greater than that of heat alone, on connective

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02290.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTIn an effort to reduce the time spent in making objective measurements of meat tenderness, 1.2 × 1.2 ×>2.0 cm long strips of longissimus and semimembranosus muscle were cooked in a microwave oven and sheared with a Warner‐Bratzler shear device without further preparation. Shear force values thus obtained correlated significantly with shear force and sensory panel scores obtained on broiled steaks from the same muscles. The mean shear force values were higher for the microwave strips than for the broiled steaks but the standard deviations for shear force were similar for both methods of preparation. These results indicate the feasibility of using microwave cooking to reduce the time required for meat tenderness evaluati

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02291.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTCooked salami possessing 0, 10, 20 and 30% levels of mechanically deboned beef (MDB) was evaluated at 0, 14, 28, 42 and 56 days of salami storage at 6°C. A consumer panel, a descriptive attribute panel and a flavor profile panel found less desirable flavor, juiciness, tenderness and texture scores in salami containing 20 and 30% levels of MDB. Flavor profile panel results indicated higher aroma and flavor intensities and more rancid flavors, with increased level of MDB and length of storage time. Microbial counts, penetration and compression values increased as a function of storage time with the exception of 30% MDB salami, while Instron measurements reflected greater tenderness with increased substitution of MDB into the product

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02292.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl2, slightly increased by FeCl2, and greatly increased by ZnCl2. Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02293.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe availability and microbial quality of retail beef‐soy blends in the Detroit area were investigated. Samples were stored at 4°C and microbial populations, pH, hydration and organoleptic qualities were studied from purchase day to spoilage. Retail hamburger meat, dry and re‐hydrated texturized soy protein, and blends (10‐70%) were also studied. The rate of microbial growth in the soy‐beef blends (25% soy) was faster than in beef, and spoilage was detected after 5‐6 days at 4°C. The spoilage microflora was similar to that of fresh beef, consisting predominantly of gram negative psychrophiles. Spoilage was accompanied by an increase in pH, slime formation and off‐odors. It is concluded that at levels acceptable to the consumer (approx 25% soy) beef‐soy blends spoil in a manner similar to that of ground beef and should be stored and

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02294.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY