摘要:

ABSTRACTSeveral methods were tested to produce a carnosine‐containing antioxidant extract from beef muscle. Heat treatments, ultrafiltration and demineralization decreased total iron and hemin concentrations and increased antioxidant activity of a beef extract (2:l; water:muscle). Antioxidant activity of treated extracts was affected little by freeze‐drying but was increased by vacuum oven‐drying. Vacuum oven‐dried (VOD), demineralized, 100°C heated extract had the greatest antioxidant activity followed by VOD ultrafiltration permeate and VOD 100°C heated extract. A beef extract high in carnosine and low in prooxidants could have potential as a natural an

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03199.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTPrecooked beef loin steaks obtained from waterbath cooked roasts, were oasteurized usinge three different temoeratures (65° 85° and 100°C) and rimoved after reaching internal temperatures of 60°, 70° and 80°C. Temperatures of the steaks were monitored at three locations during heating and cooling. Steaks heated to internal temperatures close to the cooking water temperatures had the least differences in temperature between layers. Total cooking losses increased (P<0.05) as internal endpoint temperatures and pasteurization water temperature increased. Texture profiles of steaks cut from precooked roasts were similar to pasteurized s

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03200.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTEffects of feed moisture, fat and corn starch levels and process temperature on physical properties of extrudates of defatted soy flour‐amylose corn starch‐raw beef blends were investigated using response surface methodology. Contour plots showed a convex curve of expansion ratio (ER) with moisture, concave curves of bulk density (BD) and shear‐force (SF) with moisture, and concave cmves of SF with each of the four extrusion variables. Fat decreased ER and increased BD, whereas corn starch increased ER. Products with high ER and low BD and SF tended to have prominent air cells, continuous protein matrices, and smooth cell wall surfaces in scanning electron micrographs. The optimum extrusion conditions for minimal SF values, with 20% non‐dehydrated beef muscle and varied amounts of defatted soy flour, were: 29.1% feed moisture; 2.96% feed fat; 22% feed corn starch; and 162°C process tem

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03201.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTSelected mixes consisting of Bf [high‐beef (29%) low‐fat (2.96%)], bf [low‐beef (20%) low‐fat]and BF [high‐beef high‐fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single‐screw extruder. The products had no flavor additives and trained sensory panelists detected hay‐like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc‐tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonge

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03202.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe effect of long‐term feeding (252 days) of three supplemental levels of α‐tocopheryl acetate (actual 0, 360 and 1290 IU/head/day) on meat quality was evaluated in Holstein and beef breed steers. Tissue vitamin E concentrations were increased by each increment of supplementation. The color display life of fresh beef under simulated retail conditions was extended 2 to 5 days by vitamin E and lipid oxidation was markedly reduced. Microbial population was not affected by level of supplementation. No deterioration in sensory quality occurred for steaks from supplemented steers that were displayed until the time steaks from unsupplemented steers discol

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03203.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTExperiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (−43, −20°C) on sensory, shear, cooking and compositional properties of beef patties. Select grade beef rounds (IMPS 161) were used as the lean source for patties with U.S. Choice plates as the fat source. The 20% fat formulation had increased beef flavor and initial tenderness (−20°C frozen patties only) scores, but had higher instrumental shear values compared to the 6% fat patties. Freezing patties (especially those of 6% fat) at −43°C greatly improved sensory and instrumental tenderness. Faster freezing reduced fat retention of 20% fat patties during cooking. Use of Select grade beef rounds coupled with rapid freezing is suggested for producing acceptable low‐fat ground

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03204.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTLactic: acid bacteria (LAB) and various bacteria isolated from the environment were screened on microbiological media for the ability to convert brown metmyoglobin to more desirable bright red derivatives. Of 1,550 environmental isolates tested, two isolates (Kurthiasp. K‐22 andChromobacterium violaceumK‐28) were recovered which consistently converted metmyoglobin to more desirable color derivatives as characterized spectrophotometrically. Strains K‐22 and K‐28 produced oxymyoglobin and nitric oxide myoglobin, respectively. Of 347 LAB tested, one strain (Lactobacillus fermentumJCM1173) was identified that generated nitric oxide myoglobin. These data indicate certain bacteria can effectively convert metmyoglobin to more red forms, and establish the potential of bacterial systems for preserving or improving rhe color of meat p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03205.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThe influence of feeding full‐fat flax seed with and without dietary antioxidants to 6‐wk old male Hubbard chickens, on chemical characteristics of cooked white and dark meats was assessed. Level of dietary ω‐3 fatty acid and dietary antioxidant significantly influenced the ω‐3 PUFA compositions of meat lipids. Addition of antioxidants, especially mixed tocopherol plus canthaxanthin, to the diet significantly reduced concentrations of malonaldehyde and total volatiles in the enriched meat, particularly dark meat. Broiler meats enriched with omega‐3 fatty acids could be stabilized by incorporation of natural a

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03206.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTResults from investigations of N‐nitroso‐n‐dibutylamine (NDBA) in cured meat are compared from investigations in Denmark, the USA and Canada. NDBA was detected in very few samples and in quantities that were very low. Cured meats packaged in plastic wrappings or cotton nettings did not contain any NDBA. All cured meat packaged in elastic rubber nettings on the Danish market cannot contain more than 0.5 ppb

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03207.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTFormation of nonane in irradiated bacon has been confirmed by gas chromatographic/mass spectrometric (GC/MS) analysis of irradiated nitrogen‐flushed homogenized bacon in sealed glass vials. Unirra‐diated bacon did not show the presence of nonane under similar conditi

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1993.tb03208.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY