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  • Articles  (415)
  • Blackwell Publishing Ltd  (415)
  • American Association for the Advancement of Science (AAAS)
  • Institute of Physics
  • 1985-1989  (289)
  • 1965-1969  (126)
  • Process Engineering, Biotechnology, Nutrition Technology  (415)
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  • Articles  (415)
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  • 1
    Electronic Resource
    Electronic Resource
    POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF-LIFE REFRIGERATED FOODS: A REVIEW (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 10 (1989), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Clostridium botulinum may pose a hazard in extended shelf-life refrigerated foods. Nonproteolytic strains ofC. botulinum, which can grow at refrigeration temperatures, may be given sufficient time to grow if the shelf-life is extensive. Proteolytic strains may grow in these products if temperature abuse occurs. Mild heat treatments and vacuum or modified atmosphere packaging may select for C. botulinum and allow toxicity to occur in organoleptically acceptable products. Multiple barriers and multifactorial experiments to generate predictive models are advocated to ensure safety of extended shelf-life refrigerated foods.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1989.tb00015.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Heat Treatment on Meat Enhancement of Dietary Iron Bioavailability of Meat/Ferrous Sulfate and Meat/Hemoglobin Mixtures Fed to Anemic Rats (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: The effect of autoclaving on meat enhancement of dietary iron bioavailability was studied. Meat was mixed with FeSO4 or hemoglobin to obtain ratios of iron from meat to iron from FeSO4 or hemoglobin of 100:0, 75:25, 50:50, 25:75, and 0:100. One-half of each mixture (except meat:FeSO4 mixture 0:100) was autoclaved for 90 min at 15 psi. The meat mixtures were lyophilized and formulated into diets to provide approximately 35 mg Fe/kg. Hemoglobin regeneration efficiency (HRE) was determined as the percent iron gained as hemoglobin relative to the iron consumed. Heat increased the HREs of meat/hemoglobin mixtures and of hemoglobin. Heat did not affect the HRE of meat or meat/ferrous sulfate mixtures. Meat did not significantly enhance the bioavailability of total dietary iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11105.x
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  • 3
    Electronic Resource
    Electronic Resource
    Temporal Changes in Serum Cholesterol Levels of Rats Fed Casein and Skim Milk Powdered Diets (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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 temporal cholesterolemic patterns to skim milk powder (SMP) and reprocessed SMP (RSMP) diets were compared to diets containing casein or laboratory rat chow over a 24-day period. SMP was hypocholestetemic relative to casein in rats fed a 1% dietary cholesterol. Reprocessing of SMP resulted in an apparent loss of the relative hypocholesterolemic reponse of native SMP. Amino acid analysis of SMP and RSMP, showed only marginally lower lysine levels than casein; however, the Iysine/arginine ratio was higher in SMP than either in casein or RSMP. Available lysine content in SMP was higher than in RSMP, suggesting occurrence of nonenyzmatic browning reactions. Although a similar cholesterolemic response was observed in casein and RSMP, the available lysine content of these two protein sources were markedly different, suggesting that reduced available lysine alone was not totally responsible for the lower cholesterolemic response of SMP, relative to casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14095.x
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  • 4
    Electronic Resource
    Electronic Resource
    Nutrient Composition of Cantaloupe and Honeydew Melons (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Proximate and micronutrient composition of cantaloupe and honeydew melons purchased from six marketing locations at marketing times near maximum and minimum product availability were determined. Cantaloupe varieties purchased at periods near maximum availability showed significantly higher (α= 0.01) levels of niacin, riboflavin, thiamin, ascorbic acid, folacin and Cr compared to those purchased near minimum availability. Honeydew melon varieties purchased at periods near maximum availability showed significantly lower (α= 0.01) levels of ascorbic acid, folacin, pantothenic acid, K, Zn, and Cr compared to those purchased near minimum availability. Although some differences were observed between values obtained and those reported in Handbook 8–9, proximate composition and mean values for micronutrients approximated those previously reported.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13294.x
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  • 5
    Electronic Resource
    Electronic Resource
    Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: SUMMARY: 28 pigs weighing approximately 100 lb were dosed with 10,000 to 15,000 excysted trichina larvae, grown to 285 lb and sacrificed. Fresh lean samples from one ham and shoulder per carcass were digested in a pepsine-HCI solution and microscopically examined to determine infection rates. 24 of the more heavily infected hams and shoulders then were selected for further observations. The hams and shoulders were dry-cured for 2 days per lb, using an 8% cure applied in 3 equal applications at 5-day intervals. The cure contained salt, sugar, potassium nitrate and sodium nitrite. After curing, the meat was placed in salt equalization for 30 days, smoked for 24 hr at 100°F and aged at 75°F until termination of the study. Cored lean samples were taken from 8 hams and shoulders at weekly intervals after salt equalization and analyzed for salt concentrations and viability. Viable trichinae persisted throughout curing, salt equalization, smoking and 2 weeks of aging. Samples taken from hams and shoulders after 3 weeks of aging were found to be free of any live trichinae. Similar lean samples were taken at this time and force fed to rats for 5 days. After 8 weeks on a commercial ration the rats were sacrificed, artificially digested and examined. No trichina larvae could be recovered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12079.x
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  • 6
    Electronic Resource
    Electronic Resource
    Comparison of Sarcomere Length to Other Predictors of Beef Tenderness (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Sarcomere length in the longissimus dorsi muscles of 20 bovine animals was compared to other variables in predicting tenderness (Allo-Kramer shear) in two muscle positions (medial and lateral) and at four cooking temperatures (60, 64, 68 and 72°C). The medial muscle position was less tender, had shorter sarcomeres and had higher correlations between sarcomere length and tenderness than the lateral muscle position. In neither position did sarcomere length account for tenderness variation that was unaccounted for by combinations of other commonly-used carcass variables indicating that a single measure of sarcomere length at a given position is of little value in predicting tenderness if certain carcass parameters are known.Comparison of sarcomere length with resistance to shear across the cross section of 5 additional longissimus dorsi muscles showed that very small differences in contraction state were associated with marked differences in tenderness in restricted muscle areas. The study emphasizes the importance of post-rigor contracture to tenderness but indicates that several estimates are necessary to characterize a single muscle.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03654.x
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  • 7
    Electronic Resource
    Electronic Resource
    Salt, Moisture and Aging Time Effects on the Viability of Trichinella spiralis in Pork Hams and Shoulders (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), 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: SUMMARY– Twenty-four weanling pigs were infested with Trichinella spiralis, by dosing with trichina larvae. The hogs were raised to market weight and slaughtered. Lean samples from each ham and shoulder were digested in a pepsin-HCI solution and microscopically examined. The samples contained respectively an average of 192 and 175 larvae per gram.The hams and shoulders were dry-cured for 2 days per pound, using 8 pounds of cure per 100 pounds of meat. The mixture contained salt, sugar, potassium nitrate, and sodium nitrite. After being cured, the meat was hung for 30 days for salt equalization, rinsed, allowed to dry, smoked for approximately 24 hr at 90 to 100°F, and aged at 75°F.Cores were taken from randomly selected hams and shoulders at weekly intervals and analyzed for salt and moisture while part was digested and examined for live trichinae. Live trichinae persisted through the curing and salt equalization periods but began to be reduced in number after one week of aging. Samples taken from hams and shoulders aged for one month were found to be void of any live trichina larvae.Meat from similar samples was force-fed to rats for 5 days. After 8 weeks the rats were sacrificed and the carcasses digested and examined. No trichina larvae were found.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb03641.x
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  • 8
    Electronic Resource
    Electronic Resource
    Prediction of the Time Course of Rigor Mortis Through Response of Muscle Tissue to Electrical Stimulation (1966)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 31 (1966), 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: A technique based on muscle response to electrical stimulation was shown to be useful in predicting, within 10 min of exsanguination, the time course of rigor mortis, rate of postmortem glycolysis, and ultimate color-morphology rating. The response of an excised muscle to electrical stimulation was highly associated with post-mortem muscle properties. The excitability threshold (lowest voltage at which contraction resulted) was found to be high in muscles which had a short time course of rigor mortis, fast postmortem glycolysis, and pale, soft, and exudative (PSE) ultimate gross morphology; and low in muscles with a long time course of rigor mortis, slow post-mortem glycolysis, and ultimately normal color-morphology. Strength of contraction (at 5, 10, 25, and 50 volts) was observed to be highest in muscles which exhibited long rigor, slow glycolytic rate, and normal color-morphology. The duration of contractility (maintained under repeated stimulation at 2 cycles/see) was also noted to be longer in this type of muscle. Multiple-regression analysis indicated that up to 87% of the variability in color-morphology rating could be predicted by combining the various parameters of muscle response to electrical stimulation. Breed differences were observed which must be taken into account when using prediction equations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb15408.x
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  • 9
    Electronic Resource
    Electronic Resource
    DESTRUCTION OF TRICHINELLA SPIRALIS BY LOW-DOSE IRRADIATION OF INFECTED PORK (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 7 (1985), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Gamma irradiation of Trichinella spiralis-infected pork with a dose of 15 to 30 krad blocks maturation of ingested larvae in the host gut and prevents production of larval progeny. Experiments with freshly-slaughtered (prerigor) hog carcasses indicate that larvae distributed throughout the skeletal muscles have similar radiosensitivities. Neither the age of the encysted muscle larvae nor vacuum packaging of the meat significantly affected this radiosensitivity. Postirradiation holding of irradiated meat leads to little if any recovery of trichina viability. The data indicate that 30 krad cesium-137 gamma radiation can be delivered to split market-weight hog carcasses with acceptable uniformity, and that under all conditions tested such a dose can provide a substantial margin of safety for human consumption of heavily infected meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1985.tb00536.x
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  • 10
    Electronic Resource
    Electronic Resource
    Flavor Constituents of Beef as Influenced by Forage- and Grain-Feeding (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: Hereford yearling steers (N= 144) were alloted to one of three pasture systems: tall fescue, smooth bromegrass-red clover or orchardgrass-red clover. After the grazing period, steers were finished in drylot and then serially slaughtered at 0, 56, 84 and 112 days. Carcass quality grades and yield grade numbers increased when steers were fed grain up to 112 days. Tenderness of loin steaks increased up to 84 days, after which no improvements were observed. Sensory panel scores for grassy flavor of steaks and ground beef decreased up to 112 days. Fifty-three compounds were identified in the volatiles of melted subcutaneous fat by direct sampling-gas chromatography/mass spectro-metry. The major differences between volatiles from fat of forage-fed compared to grain-fed steers were the higher concentrations of 2,3-octanedione and various diterpenoids present in the samples of the forage-fed animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06585.x
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