摘要:

ABSTRACTTop loin steaks from strip loins selected from 700 beef carcasses representing seven degrees of marbling (Slightly Abundant through Traces) were randomly assigned to untrained consumers (n = 180 per city) in San Francisco, Philadelphia and Kansas City. Statistical analyses revealed a significant marbling level x city interaction. As marbling level decreased from Slightly Abundant to Traces, consumers in San Francisco and Kansas City gave consistently high ratings that were only slightly reduced as marbling was decreased. Consumers in Philadelphia rated steaks with high marbling the same as those from the other cities, but ratings were sharply reduced as marbling decreased. Separate markets might need to be identified to more effectively reflect differences in consumers’ tastes among and within geographic areas of the United State

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06664.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTTHE MINERAL CONTENT of young and old avian muscles, in mature bovine and porcine tissues destined for processing, and in selected meat products and additives was determined. Inter‐ and intra‐species variations in mineral composition were found among all the muscle tissues investigated. Muscle‐to‐muscle variation was found to be highly significant for all but one of the minerals analyzed in the avian (K) and bovine (P) muscle tissues and all but three (Fe, Ca, P) in the porcine tissues. The mineral content of three major meat products and four meat additives are reported. The least variability in tissue mineral content was found when the data was expressed on a dry weight, fat fre

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06665.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTBroiling of loin and round steaks from concentrate‐fed and pasture‐grazed steers had no significant effects upon levels of intramuscular triglycerides or cholesterol when expressed on a freeze‐dry basis. Broiling did cause increases in phospholipids and free fatty acids. Broiling did not influence fatty acid compositions of triglycerides, polar lipids and free fatty acids. Loin steaks contained more triglycerides and free fatty acids and less phospholipids and cholesterol than round steaks. Increases in intramuscular triglycerides were not accompanied by increases in cholesterol or phospholipids. Polyunsaturated/ saturated acid ratios and levels of linolenic acid, an n‐3 acid, were highest in steaks from steers that had grazed p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06666.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTSamples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant‐to‐plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06667.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTBeef longissimus muscle steaks were broiled or roasted to 7 internal temperatures. Mouth‐filling‐blend and browned flavor increased, whereas bloody‐serumy, metallic, and sour flavors and juiciness decreased with increased internal temperature. Roasted muscles had flavor characteristics more like muscle cooked to lower internal temperatures than broiled. Protein denaturation, as indicated by differential scanning calorimetry, appeared to be mostly complete after muscle samples were heated to 80 ° C. Visual color change occurred between 55° and 65° C, between 65° and 75° C, and between 75° and 80° C. HunterLab a values decreased and reflectance readings at 547 nm increased significantly between 75° and 80° C. Instron shear and compression and pH values did not vary

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06668.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTChanges in functional properties (gelforming ability, water‐holding capacity, and protein solubility) of salted prerigor beef and postrigor beef were measured over 6 months frozen storage at −28°C, as affected by addition of 5.6% cryoprotectants [Polydextrose® or a mixture (1:1) of sucrose and sorbitol]. Addition of NaCl to comminuted muscle prior to freezing accelerated destabilization of muscle proteins with respect to functional properties. This effect was reduced by cryoprotectants; most effectively by sucrose/sorbitol and only slightly less effectively by polydextrose. As evidenced by the parameters investigated, quality of prerigor salted muscle treated with cryoprotectants and stored 6 months was approximately equal to that of untreated postrigor meat prior to fre

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06669.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThe effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment means for yield, Hunter color scores, voids between chunks of meat, handling‐ability or Allo‐Kramer shear values. Meat tumbled at 15 and 20 rpm had higher (P<0.05) Instron values than the meat tumbled at 5 or 10 ‘rpm. However, 20 rpm produced more (P<0.05) extracted protein on the meat surface than 5 rpm. In summary, 5, 10, and 15 rpm produced satisfactory products, although 15 rpm had greater binding ab

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06670.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTIncorporation of corn germ protein in the production of comminuted meat products was tested. Corn germ protein (2%) as stabilizer in pre‐emulsified fat (PEF) preparation stabilized sausage emulsions, which were added to the batter during comminution. Corn protein as an ingredient (4%) also increased both the stability of sausage batter (by binding of fat and water) and the yield of the finished product. There were no significant effects of the corn germ protein on hardness and color of finished product. Corn germ protein as a stabilizer in PEF and ingredient resulted in increased water holding capacity and adhesiveness of batter and lower shear force of the finished products. Corn germ protein can potentially be used as an ingredient for comminuted meat productio

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06671.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTMeat batters containing either 0.5% or 1% iota carrageenan (IC, kappa carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating and Instron texture profile analysis indicated textural properties of batters. All treatments exhibited a decrease in water‐holding ability (WHA) from 55–70°C. Addition of IC increased WHA, rigidity at 70°C, force‐to‐fracture and true shear strain. KC increased rigidity at 70°C and was most effective at increasing hardness. XC decreased all textural parameters measured. Gums were specific in affecting textural and WHA

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06672.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY

摘要:

ABSTRACTThirty trichina‐infected hams were dry‐cured under laboratory conditions for 62 and 69 days using three curing formulations which included the partial (0%, 25% and SO%) substitution of NaCl by KCI. Each treatment rendered the product free of viable trichinae. Sixty commercial hams were processed at a dry‐cured ham plant. A high incidence of spoilage (62%) was observed among hams commercially processed. The degree of spoilage appears to be associated with the final sodium plus potassium content of the product. This study suggests that potassium cnhanccs the absorption of curing ingredients thus providing better protection against spoilage microflora. Under minimal processing conditions. both NaCl and KCI have essentially the same ability to devitalize trichinae in drp‐cur

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1987.tb06673.x

出版商:Blackwell Publishing Ltd    

年代:1987

数据来源: WILEY