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  • Articles  (4)
  • Articles: DFG German National Licenses  (4)
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  • 1977  (4)
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  • Articles  (4)
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  • Articles: DFG German National Licenses  (4)
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  • 1
    Electronic Resource
    Electronic Resource
    WATER LOSS RATES AND TEMPERATURE PROFILES OF DRY COOKED BOVINE MUSCLE (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: Experimental data are presented for water emission rates and temperature profiles of beef muscle that is heated in an especially constructed controlled environment oven in which air temperature, flow rate and humidity are continuously monitored and controlled at all times. Moisture loss rates and temperature rise in bovine semitendinosus muscle were measured for oven temperatures between 121°C and 204° C and for an air flow rate of 13.7 m3/hr in which fiber direction was parallel to the direction of the air flow. A qualitative model of heat and mass transfer is deduced that illustrates the interaction of heat and mass transfer during dry air roasting. The transport mechanisms known to be operative in the drying of rigid, nonproteinous porous media provide the basis for understanding the water emission behavior of cooking muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12662.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF (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: Boneless strip loins (n = 90) and inside rounds (n = 90) from Heavy-Choice, Heavy-Good and Light-Good carcasses were randomly assigned to one of six treatments representing combinations of storage interval (7 or 14 days), blade tenderization (prior to or following storage) and packaging (vacuum packages or polyethylene bags). Vacuum packaging was much more satisfactory than polyethylene packaging for maintaining appearance of subprimal cuts following storage and for assuring desirable overall appearance of steaks during retail display. Subprimal cuts should be blade tenderized after, rather than prior to, storage to minimize weight losses of subprimals during storage, but time of blade tenderization did not affect retail caselife or palatability traits. Light-Good beef was not generally inferior to that from Heavy-Choice or Heavy-Good carcasses in storage-life, retail caselife or palatability if subprimal cuts were stored in vacuum packages. However, Light-Good strip loins which were blade tenderized prior to storage and stored in polyethylene bags were discolored and unattractive following storage and produced steaks which had very limited retail caselife. Blade tenderization increased tenderness above that achieved by aging alone but did not otherwise affect palatability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01492.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF OVEN CONDITIONS AND SAMPLE TREATMENT ON WATER LOSS OF DRY COOKED BOVINE MUSCLE (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: The influence on water loss rates of beef muscle of varying the rate of air flow past the cooking muscle, the orientation of the muscle fibers relative to the direction of air flow, and the postmortem treatment of the muscle prior to cooking in a controlled environment oven was evaluated. Variation in flow rate did not change the basic mechanism of water transport (i.e., did not change qualitative features of the emission curve) but did increase the water emission rate in the constant rate period and the first falling rate period. Perpendicular fiber orientation with respect to air flow direction gave a higher rate of water loss in the early staees of cookina. Muscles that entered rieor in a restrained position gave higher water loss rates than those that entered rigor in an unrestrained position. Scanning electron microscopy showed looser structure of the myofibrils in the restrained muscle which could account for the higher water loss rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb14489.x
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  • 4
    Electronic Resource
    Electronic Resource
    A forced torsional oscillator for dynamic mechanical measurements (1977)
    Stamford, Conn. [u.a.] : Wiley-Blackwell
    Polymer Engineering and Science 17 (1977), S. 32-37 
    Details
    ISSN: 0032-3888
    Keywords: Chemistry ; Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Notes: A forced torsional oscillator (FTO) for measuring dynamic properties from 0.01 to 30 Hz and -190 to +250°C is described. It uses a digital transfer function analyzer to determine G′ and G″ directly. Errors such as clamping corrections, phase angle resolution, and instrument phase shift are evaluated. FTO measurements vs temperature on polymethylmethacrylate (PMMA) and polycarbonate compare well with free torsion pendulum data. Measurements on a silicone liquid vs frequency compare well to eccentric rotating disks data. The frequency sensitivity of the dynamic mechanical response of PMMA and polycarbonate is evaluated at 0.1, 1 and 10 Hz. The frequency dependence of the transitions is fit to an Arrhenius relation and activation energies calculated. A dimensionless transition temperature shift, ΔT*, giving the shift for a one decade frequency change divided by the temperature, is found to be approximately 0.01 for the glass transition and 0.07 for several secondary transitions in glassy polymers.
    Additional Material: 11 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/pen.760170106
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