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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Prerigor Pressurization on the Retail Characteristics of Beef (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Loin steaks were obtained from eight utility cows and ground beef from the bottom round of four choice steers. One side was randomly assigned to be prerigor pressurized (PRP) and the other side served as control (CON). Steaks and ground beef were displayed under simulated retail conditions for 5 and 3 days, respectively. PRP significantly improved lean color of the steaks for the first 4 days of display period. PRP steaks were significantly less discolored at the 5th day. No significant difference for any of the measured traits was observed for samples of ground beef. PRP had no detrimental effect on the case-life of steaks or ground beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14953.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF MARBLING AND OTHER VARIABLES ON CASE LIFE OF NEW YORK STEAKS (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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 –Paired short loins from carcasses representing five degrees of marbling, slight through slightly abundant, were randomly assigned one from each pair to air and vacuum aging in a 35°F cooler before cutting into New York steaks and prepackaging for display. Half of the packaged steaks were held in a dark cooler at 35 ± 2°F for 24 hr before being placed in a lighted, open-top display case; the orher half was put immediately into the display case. Color description and color desirability of all steaks were evaluated daily by a three-member panel. Case life was terminated when a visible spot resulting from formation of metmyoglobin appeared on the surface of the meat. Vacuum-aged short loins had a higher yield of trimmed retail cuts than air-aged short loins. There was no difference in case shrink attributable to type of aging. The steaks held in a dark cooler for 24 hr had 23.8 hr less case life than those put immediately into the lighted display case. Degree of marbling had a significant positive linear effect on color description scores at 24 and 48 hr post-cutting, but did not affect color desirability score. Marbling had a significant curvilinear effect on case life with slight (the least) and slightly abundant (the greatest) amounts having the shortest case life.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03301.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Prerigor Pressurization on the Activity of Calcium-Activated Factor (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: Crude calcium-activated factor (CAF) was prepared from pre-rigor pressurized (PRP) and corresponding control (CON) bovine muscles at 0, 1, and 3 days of postmortem times. Throughout these periods, PRP samples had consistently lower total CAF activity than CON. Yet, it seems probable that PRP caused a transient increase in Ca++ sufficient to activate CAF for a brief period of time because (1) early postmortem, PRP muscle had quantities of a 95,000-dalton component presumably produced by CAF; (2) Z-lines from at-death PRP muscles were highly degraded; (3) very early postmortem storage, the SDS-electrophoretic patterns of PRP myofibrils resembled that of CAF-treated myotibrils. CAF autolysis may account for the low CAF activity observed in PRP muscles at later postmortem storage times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13187.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Prerigor Pressurization on Postmortem Bovine Muscle Lactate Dehydrogenase Activity and Glycogen Degradation (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: Prerigor bovine semimembranosus muscle was pressure-treated at 103.5 MNm-2 (15.000 psi) for 2 min at 37°C. Glycogen levels of pressurized muscle were significantly (P 〈 0.01) lower than those of the control at 1, 2 and 4 hr postmortem. Glucose concentrations were significantly (P 〈 0.01) higher in the treated muscle than in the control at all sampling periods. Lactate content increased rapidly after pressurization (1 hr postmortem); however, there was no significant difference between control and treated muscles at 24 hr. Pressurized muscle showed a significant (P 〈 0.01) increase in LDH activity over that of the control muscle at 1 hr, but not at 24 hr postmortem. Thus pressurization of muscle accelerated the rate of glycolysis and enhanced LDH activity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12476.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Prerigor Pressurization on Postmortem Beef Muscle Creatine Phosphokinase Activity and Degradation of Creatine Phosphate and Adenosine Triphosphate (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: Semimembranosus muscle was excised immediately following slaughter and pressurized at 103.5 MN−2 for 2 min at 35°C. Creatine phosphate (CP), adenosine-5′-triphosphate (ATP) and R-values (a measure of metabolic rate) were determined at 1, 2, 4, and 24 hr postmortem. Creatine phosphokinase activity (CPK) was measured at 1 and 24 hr postmortem. Pressurization accelerated catabolism of both CP and ATP which, in turn, resulted in a higher ATP turnover value than that of the control. R-values were significantly correlated (r=−0.95) with degradation of ATP and indicate onset of rigor mortis in treated muscle immediately after pressurization. CPK activity was significantly higher (P〈0.05) in the pressurized muscle than in the control at 1 hr postmortem. However, this difference did not exist at 24 hr postmortem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12477.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF PRESSURIZATION OF PRE-RIGOR BEEF MUSCLES ON PROTEIN QUALITY (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 effect of hydrostatic pressurization of pre-rigor beef round muscle (semitendinosus) on protein quality was biologically and chemically determined. For biological evaluation rats (Long-Evans strain) were used. Chemical evaluation was carried out by amino acid analysis. The biological and chemical protein efficiency ratios (PER) of pressurized meat were 2.47 and 2.7, respectively, compared to 2.60 and 2.84 for the control meat. Pressurization did not affect the apparent biological value (BV) or net protein utilization (NPU) of meat but significantly (P 〈 0.05) improved protein digestibility. Total essential and nonessential amino acid contents of pressurized samples were not different from that of the control. At the range tested, the protein quality of meat was not adversely affected by pressure treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06501.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Hot Boning and Pre-Rigor Pressurization of Beef on Factors of Economic Importance (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: One randomly selected side from each of ten beef carcasses was hot boned and subjected to hydrostatic pressurization (103.5 MNm−2) for 2 min; the corresponding control sides were cold boned at 48 hr. Twelve boneless wholesale beef cuts were removed from each side and evaluated for boning yields, purge loss, wholesale cut yields, and trimmed retail cut yields. No significant differences were found in yield of bone, fat, or lean trim between hot- and cold- boned sides, nor was there any difference in purge loss between the 12 control and pre-rigor pressurized (PRP) boneless wholesale cuts (P 〉 0.05). There was a higher (P 〈 0.05) yield in total wholesale cuts with the hot-boned PRP-treated sides. Some noticable distortion occurred in three of the five major PRP-treated boneless wholesale cuts processed into steaks, reducing their trimmed retail yield. Overall, there was no significant difference (P 〉 0.05) in total trimmed retail yield between conventional (control) and hot-boned PRP sides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12732.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Prerigor Pressurization on the Emulsifying Capacity of Muscle Protein (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 emulsifying capacities of pressure treated and control muscle homogenates, sarcoplasmic protein and myofibrillar proteins of ovine and bovine longissimus muscles were determined at 2, 6, 24 and 168 hr postmortem. The pH of the intact muscle, muscle homogenate and myofibrillar protein extract were taken at these times. Before onset of rigor mortis, the emulsifying capacity of muscle homogenate from the control samplcs was higher than the pressure treated samples. At 24 and 168 hr postmortem, the pressure treated and control samples were not significantly different (P〉0.05) for emulsifying capacity. At 2 hr postmortem, the emulsifying capacity of myofibrillar protein extract from control samples was higher (P〈0.05) than that from pressure treated samples; there- after, the emulsification curve for the pressure treated samples was higher than that of the control. The emulsification capacity of sarcoplasmic proteins from control muscles was slightly, but consistently, higher than that from pressure treated muscles throughout the test period. Overall, the emulsification capacity of muscle proteins was not detrimentally affected by pressure treatment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12731.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Postmortem Storage on Cold-Shortened Bovine Muscle: Analysis by SDS-Polyacrylamide Gel Electrophoresis (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: Myofibrils were isolated from the longissimus (L) muscle of control (CON) and cold-shortened (CS) muscles after 0, 1, 3, 7, and 10 days of postmortem storage at 2°C. Isolated myofibrils were then examined by SDS-polyacrylamide gel electrophoresis to monitor the changes in the myofibrillar proteins during postmortem storage. The main changes in CS muscles were the gradual appearance of 110,000-, 95,000-, and 30,000d-dalton components and the disappearance of desmin and troponin-T components of myofibrils. In addition, there was a gradual increase in the intensity of a protein around 55,000-daltons. CON samples showed similar changes to those of CS samples. It appears that myofibrillar proteins of cold-shortened muscles are affected by postmortem aging in a manner similar to that of the normally chilled muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13731.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of Postmortem Storage on Muscle Protein Degradation: Analysis by SDS-Polyacrylamide Gel Electrophoresis (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: Changes in myofibrillar proteins of bovine longissimus and semitendinosus muscles were examined during 14 days of postmortem storage at 2°C by SDS-Polyacrylamide gel electrophoresis. Major changes in both muscles were: (1) appearance of a 95,000-dalton component; (2) gradual disappearance of troponin-T and gradual appearance of a 30,000-dalton component; (3) gradual increase in intensity of a protein around 55,000-daltons; and (4) gradual appearance of a 110,000-dalton component. With the exception of the 95,000-dalton component, the other changes have been reported previously by other authors. At the present time we have no knowledge of the origin of the 95,000-dalton component, but it is known that calcium-activated factor (CAF) is responsible for degradation of troponin-T. Appearance of the 95,000-dalton component during postmortem storage suggests involvement of CAF for increasing tenderness during postmortem storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13732.x
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