摘要:

ABSTRACTPoultry meat bologna has been studied under two systems of heat processing, pasteurizing and commercial sterilizing in cans. Mechanically deboned turkey meat was chopped (1) from the tempered state, (2) after thawing, refreezing and tempering, (3) after thawing. Treatments 1 and 2 resulted in reduction in cooking loss, while treatment 1 gave a firmer textured product, as measured by shear value but not by taste panel. Turkey meat was compared with spent Leghorn laying fowl meat, and mechanically deboned meat with manually deboned meat. Bologna made from mechanically deboned laying fowl had the highest cooking loss. Laying fowl bologna was firmer textured than turkey bologna, and manually deboned meat bologna was firmer than MDM bologna by both shear value and taste panel measuremnts.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10733.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTTurkey bologna was prepared from mixed light and dark turkey meat and heat processed in cans under simulated commercial pasteurizing and sterilizing conditions. The bologna was prepared with and without added sodium nitrite and chopped in air or under vacuum. Nitrite and vacuum chopping had no effect on shear value, texture evaluation, pH, fat layer, soluble protein, residue or salt soluble protein. Nitrite addition increased cooking loss and protein sol. Vacuum chopping increased cooking loss and decreased the amount of protein sol. The pasteurized bologna had firmer texture and lower cooking losses than bologna processed to commercial sterility.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10734.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTBrochothrix thermosphacta, Enterobacteriaceaeand the Pseudomonas‐Moraxella group grew more rapidly on the fat than on the lean surfaces of chilled vacuum‐packaged beef striploins of pH 5.45–5.85. On the fat, bothB. thermosphactaandEnterobacteriaceaegrew to outnumber the Pseudomonas‐Moraxella. WhenEnterobacteriaceaeandB. thermosphactawere present initially in about equal numbers,EnterobacteriaceaeoutgrewB. thermosphactaon both the fat and the lean surfaces of packs stored at 5°C. At 1°C the growth rate of theEnterobacteriaceaewas greatly reduced. As a result, on the fat at 1°C,B. thermosphactagrew considerably faster than did theEnteroba

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10735.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTGid‐deed is a traditional Libyan food product which is prepared in most households by heavily salting lamb meat and then sun‐drying. Nitrates and nitrites are not intentionally added to the product, although nitrate may be present as an impurity in the salt and thus incidentally added in the salting step. In this study, presumptive N‐nitrosamine levels in gid‐deed samples prepared with rock salt, refined salt, refined salt plus nitrite, and refined salt plus nitrate are reported. Similarly, four gid‐deed samples prepared in Libya were also analyzed. The content of free proline and sarcosine was also determined since these amino acids have been implicated as precursors of N‐nitrosopyrrolidine and N‐nitrosodimethylamine,

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10736.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTNinety‐six sides from 48 beef carcasses were used to study the effects of hot boning (HB), electrical stimulation (ES), a combination of electrical stimulation and hot boning (ESHB), and steak storage treatments on longissimus dorsi and semimembranosus steaks. Steak storage treatments were: unfrozen (aged until 6 days postmortem) or frozen (ES, HB, and ESHB frozen 24 hr and controls 48 hr postmortem). ES did not improve taste panel ratings or consistently lower shear force values when compared with control counterparts. Storing carcasses at 5°C for the first 24 hr postmortem and freezing ES steaks at 24 hr versus 48 hr postmortem for the control possibly diluted the effectiveness of ES. However, ES did eliminate any toughening due to

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10737.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTConventionally chilled (CC) and electrically stimulated‐hot boned (ESHB) bull adductor muscles roasted to 70° C, or muscle strips cooked in a model system (waterbath) to 70° C were compared. Sensory tenderness and texture (mealiness) and Instron texture characteristics were not affected significantly by the cooking system. Differences between carcass treatments (CC, ESHB) for sensory tenderness and texture were significant, but small. Percentage solubilized hydroxyproline did not have a major influence on sensory tenderness or texture, or on Instron texture characteristics of the muscle. Sensory tenderness and texture were related more to Instron cohesiveness and firmness than they were to Instron penetration measureme

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10738.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTPaired sides of 15 steer carcasses were used to determine the effects of low temperature, long duration cooking upon muscle (semimembranosus, SM; semitendinosus, ST) shortening, cooking and tenderness attributes of beef roasts that were removed 1 hr (hot‐boned, HB) and 48 hr postmortem (cold‐boned, CB). The cooking treatments were: (1) 1st hr at 47°C then raised 5.6°C/hr through the 5th hr (69°C); (2) 1st hr at 52°C then raised 5.6°C/hr through the 4th hr (69°C); and (3) 1st hr at 58°C then raised 5.6°C/hr through the 3rd hr (69°C) and thereafter at 80°C until an internal temperature of 66°C was reached. Shear values and panel ratings showed HB roasts to be slightly less tender than CB roasts. Cooking yields were higher for HB

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10739.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTEighty‐six grams paired beef semitendinosus portions processed either conventionally or by pre‐rigor pressure were broiled or microwave cooked. Pre‐rigor pressure‐treated cooked beef portions were higher (P<0.05) than untreated portions in total moisture, pH, exterior color a+ values and subjective tenderness and ease of fiber separation scores than did the untreated portions. Total moisture, drip cooking loss, interior a+ (redness) color value, and exterior L (lightness) and b+ (yellowness) color values were significantly higher in the microwaved beef portions as compared to the broiled portions. Neither juiciness nor flavor of samples were influenced (P<0.05) by treatment or by cooking

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10740.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTSalt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreas

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10741.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY

摘要:

ABSTRACTOcean quahog (Arctica islandica) juice produced from mechanical shucking operations was vacuum evaporated, freeze‐dried, or spray‐dried for use as a natural clam flavoring agent. The flavorings were judged‘equal or superior to several commercially available flavors when used in prepared dishes. Gas chromatographic profiles indicated high volatile concentrations in the effluent from the heat shocking and first washing process. Almost no volatiles were present in successive washings. The use of dextrins was not required since the natural chloride salts of potassium and sodium aided in obtaining powders of acceptable qu

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1983.tb10742.x

出版商:Blackwell Publishing Ltd    

年代:1983

数据来源: WILEY