摘要:

ABSTRACTEighty‐four hot and cold deboned and bone‐in hams were dry cured and aged as country‐style hams. The boneless hams had high visual mold scores due to increased exposed muscle tissue. Hot deboned hams had the highest total aerobic plate count indicating that 6% of fresh weight as cure mix may not be high enough to hinder microbial growth. The same hams were less desirable in initial and secondary flavor and in salt intensity and desirability than those from other treatments. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country‐cured ham can be produced with one cure application and with a

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05411.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTTop sirloin butts and strip loins were obtained from both sides of 20 U.S. Choice beef carcasses and cut into six steaks (2.54 cm thick). These steaks were assigned randomly to one of six aging treatments (0, 7, 14, 21, 28 or 35 days). Top sirloin steaks were less tender and more variable in tenderness than top loin steaks. This difference in tenderness appeared to be due to higher amounts of collagen in top sirloin steaks and a tendency toward lower collagen solubility, shorter sarcomere length and higher (less tender) fragmentation index.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05412.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTCorrelation of elements contributing to meat flavor quality (MFQ) were examined. Muscle structure influences generation of micro temperature environments that lead to formation of flavor‐zones. Generation of such zones was also attributed to a structurally‐dependent barrier to oxygen. MFQ was examined in the presence and absence of oxygen. Vacuum storage completely retarded flavor deterioration as marked by chemical markers such as thiobarbituric acid reactive substances and lipid volatiles. Vacuum storage incompletely affected changes in sensory attributes; it partially retarded development of painty, cardboard, bitter and sour flavors and limited loss of desirable flavors such as cooked beef/brothy and browned/caramel. Bivariate plots of factor solutions resulting from multivariate principal components analysis proved a suitable method to graphically present statistical correlations between experimental treatments and sensory, chemical, and instrumental attribu

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05413.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTTime‐dependency, apparent viscosity, shear‐thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour‐based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xanthan gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05414.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTDietary fibers, starches, and Polydextrose® were incorporated unhydrated into 5 and 10% fat hamburger for texture modification and comparison to 5, 10, 20, and 30% fat controls. Levels for individual and total ingredients ranged from 0.5 to 4% and 3.5 to 6%, respectively. Treatments containing Polydextrose, starch, and fiber had cooking losses 20–40% less than controls. Patties containing three‐way combinations of ingredients were more similar to 20% fat controls for texture traits than were those containing 1 or 2 ingredients: Patties with ingredients had less oily coating of the mouth, but were less juicy than controls. Beef flavor intensity scores were reduced slightly for low‐fat patties with ingredients. Texture modification of low‐fat ground beef is possible with food‐grade i

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05415.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTGround beef patties containing 5, 10, 15, 20, 25, and 30% fat were evaluated raw and after cooking to either 71 or 77°C. Cooking losses were lowest for 5–20% fat patties (24.7‐26.0%), intermediate for 25% fat patties (28.9%), and highest for 30% fat patties (32.1%). Low‐fat patties (5 and 10%) were firmer in texture, more crumbly at end‐of‐chewing, less juicy and flavorful, and caused less oily coating of the mouth than 20–30% fat patties. Warner‐Bratzler and Lee‐Kramer shear forces decreased as fat increased. Instron texture profile analysis also indicated greater peak forces, springiness, and cohesiveness for low‐fat patties. Cooking to 77 vs 71°C accentuated differences in palatability between low‐

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05416.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTMeans of enhancing the rate of aging of bovine meat were investigated to provide some understanding of the tenderization process. Vitamin A was administered to finishing steers, carcasses were electrically stimulated, and longissimus dorsi muscle samples chilled at 2 different rates. Liver cathepsin D, beta‐glucuronidase and hexosaminidase were increased (P<0.05) with vitamin A supplementation but muscle enzymes were not affected. Chilling rate, electrical stimulation and time significantly (P<0.05) affected cathepsin D distribution patterns, meat color, Warner‐Bratzler, myofibrillar fragmentation index and collagen data. Troponin‐T degradation was enhanced by aging. Thus, vitamin A can modify liver catheptic enzyme activity but does not affect muscle enzymes at these l

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05417.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTVarious traditional methods for processing meat products were examined for their virucidal effects on the A, O, and C serotypes of food‐and‐mouth disease virus. Aging, curing, heating at 78°C for 20 min or irradiation (1.5 Mrad, 2.5 Mrad) that did not alter the sensory characteristics of the product were used singly or in combination. The only processing treatment that was virucidal was the combination of heat and gamma irradia

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05418.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe emulsifying properties of phosvitin dissolved in water and 0.1, 0.5 and 1.0 M NaCl were determined from pH 3 to 10. The change in its emulsifying activity (EA) with pH was slight but significant (p5. The viscosities of BSA emulsions were higher than those of phosvitin at pH 3, 5 o

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05419.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTA direct‐heated spray dryer with an evaporative capacity of up to 7 kg H2O/hr was used to identify processing conditions responsible for formation of cholesterol oxidation products (COPS) in spray‐dried egg yolk. Outlet air temperature and nitrogen oxides (NOx) in the combustion gases were the only conditions that affected COPS levels. At outlet temperature 150°C, total COPS concentrations in the spray‐dried product were 75 ppm at 5 ppm NOxand 213 ppm at 300 ppm NOx. In products dried at 75°C outlet temperature, total COPS concentrations were 21 ppm at 5 ppm NOxand 58 ppm at 300 ppm NOx. In general, individual COPS responded to outlet temperature and NOxin the same manner as tot

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1992.tb05420.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY