摘要:

ABSTRACTBeef was packaged under CO2containing<500 ppm O2(MAP), vacuum, or air and stored at 0, 2, or 4°C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre‐reduced medium and anaerobic chamber), ‐aerobic plate count, and anaerobic jar plate count (MAP samples only) methods. For both MAP and vacuum packaged samples, the anaerobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2°C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treat

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06082.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTColor stability and various biochemical properties were determined in bovine longissimus dorsi and psoas major at different times postmortem (8 hr to 21 days) and during retail display. Surface metmyoglobin accumulation, metmyoglobin reductase activity and oxygen consumption rate were affected by muscle type, postmortem aging, and fabrication method (pground mus

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06083.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe Time‐Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank was assessed. From the Time‐Intensity curve, the Duration and area parameters (Increase and Decrease Area and Area Under the Curve) were most useful for sample separation. Using various Time‐Intensity curve parameters, panelists were classified according to their perception of tenderness, with two clusters identified. A comparison of line scale results of force to chew and time to chew to the Time‐Intensity results showed that comparable tenderness measurements were obtained by the tw

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06084.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTMethods to determine the extent of collagen solubilization during thermal processing in a product such as frankfurters may not be accurate. We modified existing procedures to separate soluble collagen from thermally processed meat samples without solubilizing more collagen. Water bath temperatures (36, 40, 44, 48, 52 and 56°C) and times (5, 10 and 15 min) were studied in a complete factorial design. Soluble collagen increased up to 48°C and 10 min, leveling off beyond that. In a 48–52°C water bath 10–15 min was sufficient to separate soluble collagen from thermally processed meat products without solubilizin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06085.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTBeef patties (raw, raw freeze‐dried, cooked, and cooked freeze‐dried) were prepared for treatment with supercritical carbon dioxide extraction (SC‐CO). Each type of patty was then assigned to one of four treatments: control, static extraction at 170 atm/50°C, dynamic extraction at 170 atm/50°C and dynamic extraction at 544 atm/40°C. Freeze drying of the patties prior to SC‐CO2extraction improved removal of fat and cholesterol. Freeze drying enhanced (P0.05) on cholesterol extraction. Supercritical fluid extraction could be effective to reduce the fat and cholesterol content of preformed meat products, without requiring communication of

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06086.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTBeef roasts were pumped with sodium lactate, glycerol monolaurin or sodium gluconate and inoculated withClostridium sporogenesandListeria monocytogeneseither internally or on external (surface) locations. Microbiological evaluations were conducted during simulated wholesale (2°C), retail (7°C) and consumer storage (10°C) and after simulated mishandling (25°C). Sodium lactate resulted in effective inhibition of pathogens at concentrations up to 3.5%. Glycerol monolaurin was less effective than sodium lactate. Sodium gluconate did not provide significant control of these pathogens. No chemical or quality effects of these compounds occurred on the beef roasts except a lower pH and increased purge caused by monolau

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06087.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTWater activity (aw), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 25factorial design based on combinations of beef heart meal and glycerol (10%, 20%), and dextrose, bone meal and glycine (0%, 5%). Effects of these components were significant (p<0.05) for reducing awand moisture, and, excluding glycine, for altering pH. The awof the BHM control was 0.94, while awfor 32 treatments ranged from 0.66 to 0.90. Glycine lessened product bind. An intermediate moisture BHM product could be formulated using the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insoluble (beef heart meal, bone meal) components.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06088.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTPork and beef muscles were used to evaluate assay and storage condition effects on yields of salt soluble protein (SSP). Assay conditions included pH (5.5, 6.0 or 6.5), extraction volume (6, 9, 12 or 15 X sample weight), homogenization time (30, 60, 90 or 120 set) and centrifugal force (2500, 4000 or 5500 ×g).Storage conditions included postmortem aging (4°C for 0, 7 or 14 days) and freezing conditions (rapid freezing, slow freezing, and freezing‐thawing‐freezing). Highest yield of SSP was obtained using pH 6.0, extraction volume 15 X sample weight, centrifugation at 4000 ×gand homogenization time 90 to 120 set for both pork and beef. Freezing conditions did not affect measurement of SSP. Aging beef for 7 and 14 days postmortem reduced the yield of SSP; however, such differences were not observed fo

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06089.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA trained sensory panel assessed 20 Italian‐type dry‐cured hams and the data were submitted to Generalized Procrustes Analysis. Results showed that aged, salty and acid tastes, as well as aged and fresh pork odors were the most important descriptors of this type of ham. Chemical analyses on the same samples, made up a set of 26 compositional or nonvolatile parameters and a block of 122 volatile components. Partial‐least squares regression, applied to relate each taste attribute to non‐volatile data and each odor term to volatile components, showed that the hams with highest acceptability scores had high levels of free tyrosine and lysine, (nonvolatile components) and of methyl‐branched short‐chain esters and alcohols

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06090.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA method was developed to isolate and quantify uranic acid(s) of alginate or pectin added at various concentrations to lean (5–7% crude fat) ground pork. The method used an Aminex HPX‐87‐H+ column, isocratic 0.009N H2SO4eluent and ultraviolet detection. For regression equations derived from mean uranic acid concentrations to predict percentage of alginate or pectin, R2values were 0.99 for total uranic acids (alginate) and 0.97 for galacturonic acid (pectin). Reproducibility was 84% for alginate and 94% for pectin contents. Recoveries were: alginate 85% and pecti

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb06091.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY