ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Synthesis and characterization of new chromium-centered radicals of the type {.eta.3-tris(pyrazolyl)borato}Cr(CO)2L (L = CO, PMe3): EPR spectra of organochromium and -molybdenum compounds undergoing subtle Jahn-Teller distortions (1992)
    s.l. : American Chemical Society
    Organometallics 11 (1992), S. 2761-2762 
    Details
    ISSN: 1520-6041
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/om00044a011
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Protein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat (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: Three types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for whole birds (20.41%) and lowest for frames without skin (16.84%). High levels of unsaturated fatty acids were found to be associated with these products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10143.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Three types of mechanically deboned turkey meat (MDTM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDTM included meat from turkey breast cages (protein 15.4%, fat 10.2%, moisture 71.3%), turkey racks (protein 13.4%, fat 17.0%, moisture 67.9%), and turkey backs (protein 13.0%, fat 21.7%, moisture 65.9%). Protein efficiency ratios (PER) were determined on each type, and with and without an antioxidant. Material without an antioxidant resulted in gross errors. Adjusted PER values of MDTM treated with an antioxidant were significantly higher than the 2.50 value for the standard casein diet. Amino acids, fatty acids, caloric content and selected minerals were also measured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06421.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Combined x-ray crystallographic, single-crystal EPR, and theoretical study of metal-centered radicals of the type [.eta.5C5R5Cr(CO)2L] (R = H, Me; L = CO, tertiary phosphine) (1991)
    s.l. : American Chemical Society
    Journal of the American Chemical Society 113 (1991), S. 542-551 
    Details
    ISSN: 1520-5126
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ja00002a023
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    RETENTION AND STABILITY OF VOLATILE SULFUR-CONTAINING COMPOUNDS IN CHICKEN MEAT (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Methionine-35S was used to generate radioactive volatile sulfur-containing compounds. The degree of retention and stability of these compounds in a cold chicken meat slurry was determined. It was found that substantial amounts of radioactive volatile sulfur-containing compounds were trapped in the slurry (.71 μci). It was also concluded that 44.0% of the total methanethiol generated was trapped in the slurry. Further investigation revealed that the major portion of these highly volatile sulfur-containing compounds, which were trapped in the slurry, was no longer volatile and would not be released upon heating. Subsequent heating of the slurry for 4 hr under reflux and in an open vessel resulted in a 32.3% and 33.8% loss of radioactivity, respectively. However, the major loss of radioactivity occurred within the first hr of cooking with little loss of activity after that period. The results of a chloroform-methanol fractionation showed that 90.7% of the trapped radioactive sulfur-containing compounds were associated with the protein fraction of meat. The association of these compounds with the protein fraction was confirmed using picric acid precipitation. The remaining radioactive sulfur-containing compounds retained in the aqueous and lipid fraction, 8.95% and 0.35% respectively, could also play an important role in flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08468.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF CO2-SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEAT (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), 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: Mechanically deboned chicken meat (MDCM) and mechanically de-boned turkey meat (MDTM) were chilled with CO2-snow, frozen, and stored at -20° C for up to 48 wk. MDCM exposed to CO2 generally exhibited higher TBA values and peroxide values (PV) than control samples (no CO2). TBA values of treated and untreated MDTM were similar; however, PV of CO2-treated MDTM were consistently higher. Meat exposed to CO2 was initially redder than untreated meat; however during later stages of frozen storage, control samples were redder. Taste panelists were able to discriminate among the various treatments. Meat chilled with CO2 was generally preferred to control samples and meat “frozen” with CO2; control samples were usually preferred over CO2-frozen samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03786.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE (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 different storage atmospheres (100% CO2, 30% CO2, N2, or air) on several characteristics of high-fat and low-fat mechanically deboned chicken meat (MDCM) were investigated. Samples were stored at 5°C for up to 10 days or at −20°C for 2 months. The use of 100% CO2 repressed the total aerobic bacterial numbers of MDCM when held at 5°C. Numbers of anaerobic organisms were reduced for only the high-fat MDCM stored at 5°C. TBA values of high-fat MDCM stored under N, at 5°C and −20°C were lower than those of all other treatments. Storage under CO2 -enriched atmospheres caused significant (P 〉 0.05) decreases in pH. However, this effect was not apparent after prolonged storage. Gardner L values of samples exposed to 100% CO1 were higher and a+ values were lower than other treatment samples. Percent metmyoglobin in high-fat MDCM increased with storage time at −20°C. None of the samples showed any detectable metmyoglobin reducing activity. Oxygen uptake rate after addition of high-fat MDCM homogenates decreased with time; no effect was observed with low-fat MDCM. Samples frozen immediately after treatment with the various gases had better keeping quality than those held for 3 days at 5°C prior to freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04121.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Effect of Fragmentation Method and Formulation on the Quality of Patties Made from Restructured Spent Layer Meat (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: Poultry patties were prepared from spent layer meat fragmented by flake cutting or grinding (0.64 cm and 2.54 cm openings). The formulation consisted of either 100% breast meat, 50–50 breast and leg meat combination or 100% leg meat. Acceptability scores for both flavor and texture were highest for breast meat patties and lowest for leg meat patties. TBA (2-thiobarbituric acid) values showed increases for all treatments at all storage periods. Water-holding capacity (WHC) was highest for breast meat patties. Shear and resistance-to-tear (RTT) values showed that flaked-cut breast meat patties had the lowest shear values but the highest level of cohesiveness. The coarsely ground patties had higher shear values and lower RTT values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb06595.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), 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: Three different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks (protein 15.3%, fat 7.9%, moisture 76.7%), broiler backs (protein 11.9%, fat 24%, moisture 63.1%), and a combination of skinless necks and backs (protein 13.7%, fat 17.0%, moisture 69.0%). Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks had an adjusted PER value of 2.65 which was comparable to the standard casein diet. The combination of necks and backs MDPM also resulted in a PER value that was comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02441.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    POULTRY PRODUCT QUALITY. 5. Microbiological Evaluation of Mechanically Deboned Poultry Meat (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 —Samples of deboned meat from broiler necks and backs, whole fowl and turkey racks were obtained from commercial sources and examined for total aerobic counts, fecal coliforms, salmonellae, Clostridium perfringens, coagulase positive staphylococci and psychrotolerant microorganisms. The raw materials were either deboned immediately after birds were processed (conventional processing) or held in the plants at 3–5°C for 5 days prior to deboning (delayed processing). The storage studies were conducted by holding the deboned meat at 3°C for 0, 3, 6 and 12 days and at -15°C for periods of 3, 6 and 9 months. The total aerobic counts of delayed processed samples were shown to be higher than conventionally processed meat and remained the same throughout the storage period. In all instances, the total aerobic counts increased during the storage at 3°C. The MPN fecal coliforms were high for all samples and remained relatively the same throughout the storage period at 3°C. Freezing resulted in a significant reduction of fecal coliforms. Only six out of 54 samples were contaminated with salmonellae while four showed the presence of C. perfringens and none was contaminated with S. aureus. Pseudomonas, Achromobac-ter and Flavobacterium dominated the psychrotolerant genera isolated in this investigation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb03332.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...