摘要:

ABSTRACTThe tenderness of 12 beef muscles from animals of 8 different age groups (ranging from 1 to about 60 months old) which were treated to minimize pre‐rigor myofibrillar shortening, have been assessed using objective and subjective methods. The mean tenderness of these 12 muscles significantly (p<0.001) decreased with age. The rate of increase in the toughness of individual muscles with animal age was related to their connective tissue strength. Psoas major muscles were almost unaffected by increasing animal age whereas high connective tissue strength muscles, such as the Biceps femoris, trebled in toughness. A comparison of the different muscles revealed that one of the least representative was the often used M. longissimus dors

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06004.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTTen muscles and muscle groups were excised from each of eight typical (average yield grade 2.99) and eight lean (average yield grade 1.73) steer carcasses and analyzed to determine differences between carcass types. Lean carcasses (raw basis) were higher (P<0.05) in moisture and protein and lower (P<0.05) in fat, cholesterol and calories in comparison to typical carcasses. Typical carcasses (cooked basis) were higher (P<0.05) in fat and caloric content than lean carcasses. No differences (P>0.05) were found between carcass types (cooked basis) for moisture, protein, cholesterol, dry matter cholesterol, cooking loss or shear force value. Semitendinosus muscles from typical carcasses were rated higher (P<0.05) for juiciness and tenderness than from lean carcasses. Differences (P<0.05) were found among muscles for all traits measured.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06005.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effect on the Warner‐Bratzler shear values of post‐rigor beef muscles of heat treatments ranging from 40 to 80°C with or without concurrent pressure treatment at 150 MPa have been investigated. For muscles in a stretched condition, a decrease in shear values attributed to changes in the connective tissue was found to occur at a higher temperature in the pressure treated samples than in those not pressure treated. For muscles in a contracted condition, a steep increase in shear values with increase in cooking temperature (attributed to myofibrillar toughening) was prevented by pressure treatment. Instead, a decrease in shear values attributed to changes in connective tissue as found in stretched muscle, was then evi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06006.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTDifferent portions of a protein isolate from bovine lungs were exhaustively defatted by solvents of varying polarities. Phospholipids, cholesterol and cholesterol esters, free fatty acids, mono‐, di‐ and triacylglycerols were quantitatively determined in the extracts. Their amount was dependant on the polarity of the solvent employed. Neutral lipids were quantitatively removed by all solvents whereas the amount of phospholipids extracted increased with solvent polarity. The water monolayer capacity of the defatted protein (obtained by the BET equation) showed an increase up to the maximum with the increase of the residual lipid content (determined by Folch wash). The results indicated that more protein polar sites were exposed when the lipid fraction (mainly phospholipids) was pres

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06007.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effects of preblending, order of addition and the physical state of alkaline phosphates on the stability of reduced sodium chloride (0.75%) meat emulsions were determined. Preblending meat batches with reduced sodium chloride for 16 hr resulted in no significant effect upon the stability of meat emulsions, with or without the presence of alkaline phosphates. However, the addition of sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP) significantly improved emulsion stability. Neither the order of TSPP addition in relation to that of sodium chloride nor the physical state of its addition (dry or in solution) affected emulsion stability or the soluble protein level.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06008.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTCooked beef loin slices were packaged with (1) vacuum, (2) 80% N2and 20% CO2gas mixture, or (3) air and stored at ‐20°C for 11 wk. Modified packaging of cooked beef improved flavor and odor. After storage and reheating, flavor and aroma of samples in vacuum and N2/CO2packages were more meaty, less warmed‐over, less cardboardy, and less oxidized and had lower TBA, less hexanal, and less pentanal than those in air‐containing packages. Textural properties of beef were unaffected by packaging treatments. Vacuum‐packaged beef slices had higher HunterLab a values than those in N2/CO2and air

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06009.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe muscles and attached skin of fresh chicken broiler parts, which were roasted in a convection oven and subsequently kept at 4°C for 4 days were analyzed for lipid oxidation products (LOP). Roasting and refrigerated storage significantly increased the amount of malonaldehyde which occurred faster in the skin than in the muscles. Also, after roasting, lipid oxidation fluorescence products increased in the aqueous phase and, after refrigerated storage, in the organic phase of Folch extracted muscles and skin. The lowest concentration of LOP was found in roasted, separated parts of broilers, especially in the drumsticks and wings as opposed to roasted carcass halves or quarters. The absolute amount of LOP in muscles and skin after roasting was a result of initial concentrations of LOP in raw samples and the type of roasted broiler parts

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06010.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effects of factorial combinations of calcium carbonate (0.00 and 0.26%) and sodium alginate (0.0 and 0.7%) on the initial cooked tensile strength and texture profile analysis and the amount of discoloration during three months frozen storage of restructured pork chops were investigated. Calcium carbonate increased (p0.05) on the tensile strength of the chops. Alginate decreased the hardness, cohesiveness, springiness, chewiness and gumminess of the restructured chops (p<0.05). Chops that contained alginate and/or calcium carbonate had more initial discoloration than those that contained (1) no additives, (2) 0.75% NaCl plus 0.5% sodium tripolyphosphate, and (3) 0.75% NaCl plus 0.26% calcium carbonate but they did not discolor further during frozen storage.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06011.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTSubcellular distribution of fatty acids in the membranes and cytoplasm of muscle and adipose tissues from USDA Select beef carcasses was determined. Cholesterol in subcellular fractions of intramuscular adipose tissue also was quantified. There was a greater percentage of saturated fatty acids in cytoplasmic, than in membrane, fractions of muscle. With the exception of intramuscular adipose tissue, monounsaturated fatty acids constituted a greater percentage of the total lipid in the cytoplasm than in membranes. There was a greater percentage of polyunsaturated fatty acids in the membrane, than in the cytoplasmic, fraction. Cholesterol averaged 118 mg per 100 g intramuscular adipose tissue with 54% in the cytoplasm and 46% in the membranes.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06012.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

ABSTRACTThe effects of different dietary oils and α‐tocopherol on the fatty acid composition of mitochondrial and microsomal lipids of broiler muscle and their lability to NADPH‐induced peroxidation were investigated. Fatty acid composition of both neutral lipids and phospholipids of mitochondria and microsomes was influenced by dietary oil composition. Supplementation of the diet with α‐tocopherol only appeared to increase the α‐tocophcrol concentration in the microsomal membranes in the dark meat. The rate of NADPH‐induced lipid peroxidation in microsomes and mitochondria was dependent primarily on the fatty acid composition of the membrane lipids, and, to a lesser extent, on the α‐toc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1990.tb06013.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY