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  • 1
    Electronic Resource
    Electronic Resource
    MICROWAVE AND CONVENTIONAL PRECOOKING OF HOT AND COLD PROCESSED PORK LOINS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 20 barrows were used to study the effects of hot and cold processing of pork loin chops and roasts precooked by conventional or microwave methods. Cooking time, losses, palatability and histological characteristics were determined. Precooking of hot processed chops appeared unfeasible due to decreased tenderness related to muscle contraction. Precooking of hot processed roasts by conventional roasting appeared feasible because of lower cooking losses and acceptable tenderness as compared to that of cold processed roasts. Microwave precooking of chops and roasts was less desirable than conventional precooking because of increased cooking losses and decreased tenderness. Sarcomere length and fiber diameter were related to muscle tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01488.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15366.x
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  • 3
    Electronic Resource
    Electronic Resource
    Palatability of Meat from Mule Deer (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To determine the palatability of meat from mule deer, a 10-member trained sensory panel evaluated meat from seven mule deer harvested in Texas. Beef rib roast and venison rib roast, loin steaks and semimembranosus steaks, and ground meat patties (beef, venison, venison/beef, and venison/pork) were evaluated. Venison contained much less fat than beef. Beef was more palatable than venison except for tenderness. The main difference in palatability was that venison was less juicy than beef. Mixing ground venison with beef or pork increased the palatability of venison to that of ground beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04490.x
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  • 4
    Electronic Resource
    Electronic Resource
    YIELD AND PALATABILITY OF HOT-PROCESSED, PHOSPHATE-INJECTED PORK (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hot-processed pork carcass sides yielded 1.6% more retail cuts, had 1.8% less cutting and chilling loss and required 42.7% less heat energy and 39.5% less refrigeration energy than sides chilled to 4°C before being processed. Hot processing did not affect any cooking or palatability trait studied. Injection of loins to 110% of their weight with a 5% solution of sodium hexametaphosphate and sodium pyrophosphate produced juicier, more tender, heavier chops with more thaw loss, less browning during cooking, less desirable flavor, and higher microbial numbers than conventional handling of loins (P 〈 0.05). Phosphate injection did not affect (P 〈 0.05) overall acceptability or cooking losses of the loin chops but flavor desirability declined with storage time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07446.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13825.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa-metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13827.x
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  • 7
    Electronic Resource
    Electronic Resource
    LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of oven temperature (93, 121, 149, or 163°C) and state (thawed or frozen) on 64 loin roasts from 8 pigs were studied. Frozen roasts required 1.3 times longer to cook, were more juicy and acceptable, and contained more moisture than thawed roasts. Roasting at 121°C produced the least losses and no difference in meat palatability from the higher oven temperatures. The 93°C oven temperature produced the least juicy but the most tender muscle with the longest cooking times and highest losses. Animals were the largest source of variance in 14 of the 19 cooking and palatability traits studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb02571.x
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  • 8
    Electronic Resource
    Electronic Resource
    Inhibiting Action of Oxidized Pork Fat on the Germination of Spores of Bacillus Subtilis (1963)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 28 (1963), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Rancid lard, as determined by peroxide number, iodine number, and TBA values, inhibited the germination and/or growth of Bacillus subtilis spores. As peroxide numbers and TBA values increased and iodine numbers decreased, the number of B. subtilis spores which germinated and produced visible colonies decreased at constant incubation time. This inhibitory effect may be used as a criterion of pork fat rancidity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1963.tb00243.x
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  • 9
    Electronic Resource
    Electronic Resource
    Physical and Sensory Characteristics of Low Fat Ground Beef Patties (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P 〈 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P 〈 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04299.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13943.x
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