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  • 1
    Electronic Resource
    Electronic Resource
    Thermal Gelation of Stretched and Cold-Shortened Bovine Sternomandibularis Muscle and Myofibrils (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Muscle gels (10% protein) and myofibril gels (8% protein) were prepared at pH 6.0 with 2% NaCl and a heating rate of 0.7°C/min. No difference in gel strength occurred between stretched and cold-shortened muscles, but cooking loss was lower for stretched muscle. Stretched muscle sarcomeres were longer than those of cold-shortened muscle. The myofibril fraction from stretched muscle had higher gel strength, viscosity index, elasticity, and lower cooking loss than that from cold-shortened muscle. These results suggest that the contractile state of the muscle affects protein binding and water binding of the myofibrillar fraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06201.x
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  • 2
    Electronic Resource
    Electronic Resource
    Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Soy protein isolate antioxidant (SPIA) was separated from soy protein, fractionated, and purified. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe+2/Fe+3. Sealed vials were stored at 4°C for 24 hr. Oxidation products were assessed using the 2-thiobarbituric acid (TBA) test, sensory analysis, gas chromatographic separation, and mass spectrometric identification of headspace volatiles. SPIA (900 ppm) was also added to a beef microsomal protein/linoleic acid model system. Beef containing 900 ppm SPIA had lower TBA numbers, less rancid odor, hexanal, and total volatiles after 16 and 24 hr than did samples containing 300 ppm SPIA and controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08108.x
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  • 3
    Electronic Resource
    Electronic Resource
    Qualities of Chunked and Formed Lamb Roasts (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Influence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated. Roasts with 0.5% NaCl had significantly (P〈0.05) lower juiciness and flavor scores than roasts containing 1.0-2.0% NaCl. Muscle chunk separation was more extensive and Instron breaking strength values were lower at the 0.5% NaCl level. Roasts containing 30% MSL were more tender and juicy than roasts containing 10% MSL and they had less cook loss. Soy-extended roasts had less desirable juiciness, flavor and texture scores and were lower in fat and lighter in color than control roasts or roasts containing dried skim milk. All roast formulations had TBA values below 1.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14994.x
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  • 4
    Electronic Resource
    Electronic Resource
    Discoloration of Fresh Pork as Related to Muscle and Display Conditions (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Pale, soft, exudative (PSE), normal, and dark, firm, dry (DFD) pork was held 7 days at 4°C under light or dark then color was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate color changes due to oxymyoglobin. PSE pork was lighter (high L*) than normal and DFD pork, but did not change over time. An increase in a* and R630-R580 occurred the first day for normal and DFD, but not for PSE samples. A subsequent increase in hue angle and decrease in R630-R580 (loss of redness) occurred in PSE and normal, but not in DFD samples. Changes in hue angle and R630-R580 were more rapid in PSE than in normal samples. Light exposure accelerated all changes except L*. Visual redness inversely correlated with L* value.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17895.x
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  • 5
    Electronic Resource
    Electronic Resource
    Consumer-rated Quality Characteristics as Related to Purchase Intent of Fresh Pork (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Consumers (n=556) rated pink color, wet/dry appearance, overall acceptability and purchase intent of normal, pale, soft and exudative (PSE), and dark, firm and dry (DFD) pork loin slices in PVC packages in five retail supermarkets. DFD samples appeared driest and PSE samples appeared wettest. Samples in the higher ranked two purchase intent categories appeared more wet than those in the lower three categories. The pinker PSE samples and all DFD samples were in the higher ranked purchase intent categories. Purchase intent generally paralleled overall acceptability; however, prediction equations indicated that wet/dry appearance, color and overall acceptability all contributed to purchase intent decision depending on muscle condition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09885.x
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  • 6
    Electronic Resource
    Electronic Resource
    Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), 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: : We evaluated quality characteristics of enhanced pork derived from pigs from commercial genetic backgrounds (Duroc, Large White, Pietrain, Hampshire, Landrace, and 2 synthetic lines). Loins enhanced to contain 0.4% phosphate and 0.25% salt were evaluated by a 10-member sensory panel for visual appearance, flavor, and texture. Instrumental color, cook loss, and Warner-Bratzler shear force were also determined. Except for tenderness, genetic line had limited effects on sensory characteristics; it did affect visual pink color, lightness, and marbling. Enhancement positively affected flavor and juiciness. Pork from pigs of some of the genetic backgrounds responded positively to enhancement in terms of color, purge, cook loss, and instrumental color, whereas others responded very little.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb17878.x
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  • 7
    Electronic Resource
    Electronic Resource
    Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model System (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), 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: Corn gluten meal (CGM) was pH-adjusted (6.6) and particle-size reduced (MC7, 7 μm; MC38, 38 μm) then compared with native CGM and soy protein isolate (SPI) for emulsifying activity (EA) and emulsifying stabilization (ES), oil-binding capacity (OBC), and water-holding capacity (WHC) in vitro and in an emulsified meat model system. MC7 and MC38 had EA, ES, and OBC, which was superior to native CGM; no significant change occurred in water solubility. In 1% and 2% NaCl solution, MC7 and MC38 resulted in more stable emulsions than SPI. In an emulsified meat model system, SPI had superior ES to CGM-based substances; however, reheated cook losses did not differ.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05782.x
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  • 8
    Electronic Resource
    Electronic Resource
    Sensory and Textural Characteristics of Restructured Ham Coated with Emulsions of Different Fat Levels (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: Emulsion-coated, restructured hams were prepared using emulsions containing 4.2, 6.9,17.3, and 25.4% fat. Ham chunks were emulsion coated, stuffed into 9.8 cm fibrous casings, cooked and sliced. Slices were subjected to visual and sensory evaluation and Instron binding strength evaluation. Emulsion fat content did not affect (P〈0.05) sensory characteristics, Instron breaking force or tensile strength. High fat level (25.4%) reduced visual bind uniformity and overall appearance but did not affect other sensory characteristics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04305.x
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  • 9
    Electronic Resource
    Electronic Resource
    The modular modeling system (MMS) — The physical process modeling component of a database-centered decision support system for water and power management (1996)
    Springer
    Water, air & soil pollution 90 (1996), S. 303-311 
    Details
    ISSN: 1573-2932
    Keywords: hydrologic models ; watershed models ; decision support system ; water management ; reservoir management ; electric power production ; water resources planning ; geographic information system
    Source: Springer Online Journal Archives 1860-2000
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Notes: Abstract The Modular Modeling System (MMS) is an integrated system of computer software that is being developed to provide the research and operational framework needed to support development, testing, and evaluation of physical-process algorithms, and to facilitate integration of user-selected sets of algorithms into operational physical-process models. MMS uses a module library that contains compatible modules for simulating a variety of water, energy, and biogeochemical processes. A model is created by selectively linking modules from the library using MMS model-building tools. A geographic information system (GIS) interface also is being developed for MMS to support a variety of GIS tools for use in characterizing and parameterizing topographic, hydrologic, and ecosystem features, visualizing spatially and temporally distributed model parameters and variables, and analyzing and validating model results. MMS is being coupled with the Power Reservoir System Model (PRSYM) to provide a database-centered decision support system for making complex operational decisions on multipurpose reservoir systems and watersheds. The U.S. Geological Survey and the Bureau of Reclamation are working collaboratively on a project titled the Watershed Modeling Systems Initiative to develop and apply the coupled MMS — PRSYM models to the San Juan River basin in Colorado, New Mexico, Arizona, and Utah.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00619290
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  • 10
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    The modular modeling system (MMS) — The physical process modeling component of a database-centered decision support system for water and power management (1996)
    Springer
    Details
    Publication Date: 1996-07-01
    Print ISSN: 0049-6979
    Electronic ISSN: 1573-2932
    Topics: Energy, Environment Protection, Nuclear Power Engineering
    Published by Springer
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