ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16803.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

摘要:

SUMMARYA simple, easily prepared medium for countingClostridiumspores is described. With yeast extract starch bicarbonate (YESB) agar, counts of mildly heated (75°C. for 60 minutes) spores of 5Clostridiumstrains were consistently comparable to those secured in a modification of Yesair's pork infusion medium, with or without added bicarbonate. Omission of bicarbonate from YESB agar resulted consistently in a small but significant decrease in counts withCl. Botulinum62A. Addition of bicarbonate to the Yesair medium resulted in increased counts and earlier colony development withCl. botulinum62A.With spores of 6Clostridiumstrains heated at 100°C. for a period sufficient to insure at least 99.95% destruction, recovery counts in YESB were comparable to those in modified Yesair's medium, with no evidence of dormanc

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16804.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

摘要:

SUMMARYMethods for the preparation of pigments from thiobarbituric acid and oxidized milk fat, malonaldehyde, and 2‐sulfanilamidopyrimidine are presented, and the general characteristics of the pigment preparations are described. Various oxidized vegetable oils were found to react with thiobarbituric acid to produce the characteristic red color. The chromatographic adsorption techniques investigated did not prove satisfactory for isolation and purification of the pigment preparations. Attempts to form chemical derivatives were unsuccessful, and the solubility characteristics of the pigments prevented the determination of molecular weights by colligative properties. Elemental analyses of pigment preparations were not sufficiently consistent to justify definite conclusions.A spectrophotometric technique permitting calculation of the stoichiometry of the malonaldehyde‐thiobarbiturie acid pigment is presented. Results suggest an equimolar reaction without loss of water. Other spectral data indicate the pigment is degraded to yield equal quantities of malonaldehyde and thiobarbituric acid. A second malonaldehyde‐thiobarbiturie acid pigment with an absorption maximum of 507 mμ was isolated. The spectral techniques indicated a combining ratio of 3 aldehyde molecules to 1 thiobarbituric acid molecule for this p

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16805.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16806.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16807.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

摘要:

SUMMARYPaired top and bottom round steaks cut from 3 carcasses, graded U. S. Commercial, were cooked by the following methods:(a)under 10 p.s.i.g. pressure to an internal temperature of 176°F. (80°C),(b)under 15 p.s.i.g. pressure to an internal temperature of 176°F. (80°C),(c)under 15 p.s.i.g. pressure to an internal temperature of 234°F. (112.2°C.), and(d)braised to an internal temperature of 176°F. (80°C.) in a rotary gas oven maintained at 300°F. (148.9°C).The internal temperature to which the meat was cooked, rather than the method of cooking, was important in determining the cooking losses and palatability of the steaks. Those cooked to 176°F. (80°C.) lost less weight during cooking, and were less tender, but more desirable in aroma, flavor, and juiciness than steaks cooked to 234°F. (112.2°C.).None of the cooking methods lowered the nutritive value of the meat when measured in terms of growth and nitrogen retention in the growing rat. Under the conditions of the experiment, a diet supplying 1.6% of nitrogen from beef was as useful as a diet providing 2.0% of nitrogen for comparing the nutritive value of beef prepared by diff

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16808.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16809.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16810.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16811.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1955.tb16812.x

出版商:Blackwell Publishing Ltd    

年代:1955

数据来源: WILEY