摘要:

ABSTRACTAntioxidant activities were evaluated in raw restructured beef steaks stored at −20°C six months and in cooked steaks at 4°C six days. During refrigerated storage, thiobarbituric acid‐reactive substances (TBARS) and sensory scores indicated sodium tripolyphosphate (STPP) provided (p<0.01) protection against warmed‐over flavor development. No significant differences existed between OR (0.10%)/STPP and TBHQ/STPP, due probably to STPP. During frozen storage, a linear concentration effect of OR existed (p<0.01) for both TBARS values and sensory scores indicating OR was an effective antioxidant which combined with STPP produced an additive protective effect during frozen storage. Hexanal content and phospholipid fatty acid profiles also changed during frozen storage. Correlation coefficients between TBARS values and sensory scores were generally nonsign

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05337.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTTwenty Prime and 20 Choice IMPS 107 ribs, and 20 Prime, 20 Choice and 20 Select IMPS 179 short‐cut strip loins were equally divided between dry aging and wet aging treatments. Steaks and Toasts, aged for 21 days, were evaluated by trained and consumer panels for sensory attributes. Some statistically significant palatability differences were observed due to treatment, grade and cut of loin and rib steaks by the trained panel, but no statistical differences in palatability attributes of loin steaks were detected by consumer panelists. A major difference between aging treatments, however, was the greater shrink and trim loss associated with dry agin

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05338.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTBinding properties and shelf‐life characteristics of solid‐muscle structured beef produced with algin/calcium/adipic acid binding gel were evaluated. Juncture binding strength and surface discoloration were not affected by refrigerated storage of meat blocks up to 35 days. Fresh steakettes had stronger muscle junctures than frozen steakettes in both raw and cooked forms. Rancidity development was greatest in steakettes stored in oxygen permeable packages. Results indicated structured meat products bound with algin/calcium/adipic acid gel maintained integrity following extended refrigerated and/or frozen stor

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05339.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTPostmortem storage of bovine psoas major muscle resulted in almost complete degradation of nebulin by 48 hr; however, some intact titin was still observed after 2 wk storage at 4°C. The percentage of myofibrils having four anti‐titin bands per sarcomere (immunofluorescence microscopy) was less than 1% at 45 min but increased to 65% at 48 hr after death and remained stable thereafter. A similar four band pattern was seen in frozen sections of whole muscle at 48 hr or more postmortem. The time course of nebulin degradation appeared to correlate with the titin two to four band transiti

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05340.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTCooked, diced chicken meat was dehydrated by various air‐ and freeze‐drying techniques. The dried material was evaluated to determine shear strength, friability, color, rehydration, surface area, porosity, density and pore size distribution. A Scanning Electron Microscope was employed to study effects of the drying process on meat fiber structure. We found that freeze‐drying produced a porous material with excellent rehydration properties. Air‐drying produced samples with less porosity and poorer rehydration. We concluded that porosity was the primary factor in rehydration potential and surface area and pore size distribution was less im

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05341.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTEffects of antioxidants on stability of lipids in restructured chicken nuggets were investigated. Lipid oxidation during refrigerated and frozen storage was monitored by a modified thiobarbituric acid (TBA) test, sensory evaluation and chromatographic analysis. TBA‐reactive substances (TBARS) values and sensory scores demonstrated that STPP/ OR was comparable to STPP/TBHQ in protecting refrigerated and frozen chicken nuggets. STPP or OR alone was less effective than OR/STPP combinations in both studies. STPP/OR and STPP/TBHQ also effectively retarded oxidative degradation of polyunsaturated fatty acids in chicken nuggets during frozen storage. No apparent beneficial effects on oxidative stability of the chicken nuggets were observed by adding OR to the frying oi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05342.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTCooked, vacuum packaged beef top rounds injected with 0, 1, 2, 3 or 4% sodium lactate were stored up to 84 days at 0°C. Cooking yields and chemical composition were determined initially, while changes in sensory attributes, Warner‐Bratzler shear force and color were evaluated after 0, 14, 28, 42, 56, 70 and 84 days storage. Increasing sodium lactate resulted in higher cooking yields and darker, redder color with less gray surface area. Flavor notes associated with fresh beef were enhanced by addition of sodium lactate, and flavor deterioration during storage was minimized. Palatability was improved by adding 1% sodium lactate, but beyond 1 to 2% it did not further improve. Changes in cooked meat tenderness were verified by Warner‐Bratzler shear force measurem

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05343.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTEffects of packaging materials on water‐holding capacity (WHC), thaw and cook losses, TBA value, moisture and fat content, and sensory characteristics of ground pork held in frozen storage for 13, 26, or 39 wk were examined. Moisture and juiciness decreased and total losses (thaw + cook) increased over time regardless of packaging. WHC decreased most in PVC‐packaged pork (fresh = 0.53, 39 wk = 0.17) and least for vacuum‐packaged pork (39 wk = 0.25). After 39 wk TBA values were highest for PVC‐packaged (2.98) and lowest for vacuum‐packaged pork (1.16). Rancid and sour odors and flavors followed simil

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05344.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTMuscle samples removed immediately postexsanguination were vacuum marinated in CaCl2, EGTA, and NaCl and chemical and textural analysis was performed at 0, 3, 6, and 24 hr postmortem. Samples at 0 hr were tougher within respective treatments than those stored 24 hr. Marination increased moisture absorption, and consequently, purge and cooking losses as well. Calcium marination resulted in faster pH declines and more rapid ATP depletion. No significant effects on color or shear force values were observed for any treatments.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05345.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

ABSTRACTFrom individual Free Choice Sensory Profiles taste panelists produced a consensus profile which described the texture of Australian sausages in terras of nine attributes. Principal components analysis showed the first three accounted for over 95% of sensory variation. The first component contained primarily mechanical attributes and accounted for 73.8%. The second related mostly to properties of particles and juiciness. Greasiness and skin contribution appeared in the third component. Correlations between mechanical measurements and sensory attributes were not significantly affected by sample testing temperature or sausage skin. A compression method was the best indicator of mechanical breakdown characteristics in the sensory profile.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1991.tb05346.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY