摘要:

ABSTRACTThe influence of connective tissue content on amino acid composition and rat PER was studied in an attempt to develop a regression equation for predicting PERs of meat from the simple chemical analysis of collagen. Collagen content was highly correlated to essential amino acid content and rat PER with correlation coefficients of ‐0.99 and ‐0.98, respectively. The developed regression equation, PER = ‐0.02290 (collagen content) + 3.1528, effectively predicted rat PER within ± 0.2 units when tested on various meat ingredients. These results indicated that the chemical determination of collagen content can be employed to provide a rapid, inexpensive and easily adaptable assay for the estimation of protein quality of meat. Mechanically deboned red meat had a reasonably good PER (2.65) and only a moderate level of collagen (19%); whereas, partially defatted chopped beef showed wide variation in PER as well as in collagen content with different processors. Both raw and cooked mechanically deboned chicken also showed good PERs, 3.0 and 2.6, respec

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02490.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTCis γ‐dodec‐6‐enolactone [synonym 4‐hydroxydodec‐cisdenoic acid lactone, indexed in Chem. Abs. as dihydro‐5‐(2‐[Z]‐octenyl)‐2(3H)‐furanone (18679‐18‐0) was found in the subcutaneous fat of lambs fed protected sunflower seedcasein. Larger amounts of this lactone were recovered after heating the fat. By extraction and chromatography of the polar lipids, presumptive evidence was obtained that the lactone was generated from a monohydroxydodecenoic acid triglyceride ester. Reducing the degree of protection of the supplement by including an equal amount of unprotected sunflower seed had no significant effect on the resulting lactone flavor in the cooked meat. The feeding of an undried, protected sunflower seed preparation brought about a highly significant reduction in yield of the lactone and in related flavor properties of the meat, compared to the flash‐dried preparation. This implicates the drying process in the developmen

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02491.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe effect of antioxidants, reducing agents, and a chelating agent were tested in perishable canned cured meat. Isoascorbate, ascorbate, and cysteine enhance the antibotulinal effect of nitrite in perishable canned cured meat. It was determined that this effect was not due to the antioxidant or reducing properties which these compounds possess. The data indicate that they enhance the effect of nitrite by sequestering a metal ion(s) in the meat. It is suggested that nitrite (nitric oxide) reacts with a cation dependent material within the germinated botulinal cell and blocks a metabolic step which is essential for outgrowth. Enhancement of nitrite by isoascorbate, and similar compounds, may be due to preventing repair of damaged material or formation of new cation dependent material.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02492.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTGround pork trim was formulated with various levels of nitrite and one of two NaCl concentrations, canned and heated at 90, 100 or 110°C. Cured meats were similarly prepared with meat whose sulfhydryls had been reacted with silver ions. Antibotulinum activity in these cured products was tested by inoculatingClostridium botulinumspores directly into canned meats (96 spores/150g) or into homogenates (1:1, w/v) adjusted to 30 ppm NaNO2(48 spores/16.5 ml). Antibotulinum activity was detected by both challenges. It was greater in meats cured with higher nitrite concentrations, was lower if processing was at high temperature (110 vs 90° C) and decreased during storage of the cured meats. Inhibitory activity was found in cured products made of silver‐treated me

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02493.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTMechanically deboned meat (MDM) from flat bones and neck bones of cattle was tested against ground beef for differences in rate of lipid oxidation. To measure the oxidative changes in MDM and ground beef, the fatty acid disappearance from the polar and nonpolar lipids and the production of monocarbonyls during storage were monitored. The meat was tested under two separate temperatures; 2‐3°C and analyzed at intervals on days 0, 2, 4, 6, 9 and 13; ‐35°C and analyzed at intervals on days 0, 30 and 90. Two additional flat bone samples were stored (aged) for 5‐6 days and then deboned and analyzed. Differences in the slopes of regression lines for oxidation of each polyunsaturated fatty acid showed no major differences between the disappearance of the fatty acids in MDM when compared to ground beef. Little change occurred in the polar and nonpolar fatty acids during storage at 2‐3°C or at ‐35°C. Monocarbonyls were a better indicator of oxidation rate. than total carbonyls. Increases in monocarbonyls during storage reached a peak on the sixth day of storage at 2‐ 3° C and then declined. No significant differences were found in monocarbonyl content of MDM when compared to monocarbonyl content of ground beef. Polyunsaturated fatty acid/hemoprotein molar ratios of all samples analyzed were in the area where hemoproteins act as antioxidants. Overall, lipids in MDM from beef bones (aged or fresh) oxidized at about the same rate as lipid

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02494.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThree Suffolk (Ovis aries) castrate male animals (wethers) were used in this study. Following exsanguination, chilling and primal/subprimal processing, samples were taken from the subcutaneous adipose tissue (Punniculus adiposus) covering the thoraco‐lumbar area, and randomly allotted to three low temperature (‐29°C) storage treatments (0, 5 and 10 months). During the analyses, each sample was further separated and subjected to three heat/preparation treatments: cooked (163°C) tissue (CT), cooked (163°C) fat (CF), melted (50°C) fat (MF). Carbonyl analyses of each sample were conducted on hexane extracts passed over Celite impregnated with 2,4‐DNPH to convert the carbonyls to their 2,4‐DNPH derivatives. The monocarbonyl derivatives were eluted from the total carbonyls and were further fractionated into classes. The results indicated that after 5 months of storage the amount of total carbonyls was reduced by 52%, and after 10 months the amount present was only 21%. However, most of the monocarbonyls were present in greater amounts at 5 months than initially or after storage for 10 months. Generally, cooking was observed to increase the amount of all carbonyls present. In fact, alk‐2,4‐dienals were only detected in the cooked samples. Of the monocarbonyls usually detected in the various samples, the alk‐2‐ones and alkanals were the

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02495.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe extractability of intracellular proteins of bovine meat in a Ringer solution was determined as a function of the transfer area of regularly cut samples. With the aid of theoretical estimations of the extracted fraction—by application of diffusion theory—it is shown that proteins migrate uniformly in all directions and do not proceed exclusively from the fibers ruptured by the cuts. This result is discussed in connection with the postmortem permeability of tissue and its relevance in the models of freezing injury of m

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02496.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTA highly radiation‐resistantMoraxellasp. from beef was more resistant to gamma radiation in frozen beef thanClostridium botulinum33A spores. Even though theMoraxellasp. was extremely radiation‐resistant, its recovery after irradiation was markedly influenced by the plating medium. Fewer colony‐forming units were recovered in Tryptic Soy Agar (TSA) than in Plate Count Agar (PCA), and differences in recovery became more pronounced with increasing radiation dose. Growth studies of the nonirradiatedMoraxellasp. suggested the presence of dialyzable inhibitory factor(s) in Trypticase Soy Broth (TSB) and TSA. The low (0.5%) concentration of NaCl in TSA was shown to be mainly responsible for the slow growth and reduced recovery after irradiation. Reduced recovery was also obtained by plating theMoraxellasp. in PCA plus 0.5% NaCl or PCA plus 6% glucose after irradiation. It was noted that 2 other highly radiation‐resistant isolates identified asMoraxellasp. gave similar results. Sensitivity to low solute concentrations, therefore, appeared to be a general phenomenon for thi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02497.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTNewly hatched quail were fed for 9 days with chick starter meal, or diets based upon 60% freeze‐dried spoiled or nonspoiled tuna. The diets were fed alone, or with added histamine or putrescine. Histamine in the chick starter meal depressed weight gain while the putrescine had no apparent effect at the level used. The diets based upon 60% freeze‐dried spoiled tuna significantly depressed weight gain when compared to the nonspoiled tuna diets. No significant effect was observed when histamine was added to nonspoiled tuna diets at levels equaling or exceeding that in the spoiled fish. Quail might be useful bioassay animals for the isolation and identification of toxic factors in canned spoiled tuna f

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02498.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

ABSTRACTThe tenderness of muscles from sides of beef which had received one of three different electrical stimulation treatments was compared with that of muscles from unstimulated control sides. Comparisons were also made between muscles from stimulated and unstimulated sides suspended by the Achilles tendon or by the sacro‐sciatic ligament. The maximum stimulation voltage applied was 110v d.c. Stimulation caused a marked increase in the tenderness of muscles which were removed from the carcasses 22‐24 hr after slaughter. Muscles from stimulated sides had significantly lower pH values at 1, 4 and 24 hr after slaughter than muscles from control si

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1978.tb02499.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY