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  • 1
    Electronic Resource
    Electronic Resource
    Storage Stability of Ground Pork Containing Meat from an Advanced Meat Recovery System (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: Pork trim-finely textured (PTFT), generated by advanced meat recovery which mechanically removes meat from bones under pressure, has properties that may cause shelf-life instability. Lipid oxidation, microbial growth and pH of retail displayed fresh ground pork patties were not affected (P〉0.05) by addition of up to 15% PTFT. Ground pork with 15% PTFT and 3.3% sodium lactate (NaL) stored in chubs at–2.2°C for 14 days was ground and modified atmosphere packaged (MAP) or overwrapped (OW) and retail displayed for 4 days. Lipid oxidation increased (P〈0.05) due to PTFT incorporation but was reduced by NaL. MAP and/or NaL reduced microbial counts and lipid oxidation. MAP maintained redness (a*) and prevented metmyoglobin formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb09863.x
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  • 2
    Electronic Resource
    Electronic Resource
    Phosphate and Modified Beef Connective Tissue Effects on Reduced Fat, High Water-added Frankfurters (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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 acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yields were lowest in both formulations with acidic phosphate. Cured meat color intensity was higher with the acidic phosphate than with alkaline or neutral phosphates. Alkaline or neutral phosphate samples partially recovered losses in emulsion stability that had occurred due to connective tissue level. The addition of 20% connective tissue improved processing yields and decreased cohe-siveness of 10% fat/30% water added frankfurters. Connective tissue addition had no effect on microbial stability. Acidic phosphates might be more effective in direct treatment of high collagen materials in a preblend rather than in direct addition into a frankfurter formulation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10921.x
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  • 3
    Electronic Resource
    Electronic Resource
    Composition and Chemistry of Mechanically Recovered Beef Neck-Bone Lean (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: The objective was to characterize basic chemical and functional differences among mechanically recovered neck-bone lean beef (MRNL), hand-trimmed neck-bone lean beef, a control of 85% beef lean trim and bone marrow. MRNL had higher (P 〈 0.05) metmyoglobin reducing ability and more total iron than the control and more fat (P 〈 0.05) than hand trim. Values for pH were higher (P 〈 0.05) for MRNL than for hand trim or the control (6.68, 6.33 and 5.80, respectively). MRNL also had higher (P 〈 0.05) nonheme iron, total pigment and water-holding capacity. Bone marrow had higher (P 〈 0.05) ash, cholesterol, total iron, total pigment and pH than any lean types.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09830.x
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  • 4
    Electronic Resource
    Electronic Resource
    Preblending Hot- and Cold-Boned Pork at Different Particle Sizes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), 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: Hot- (HB) and cold-boned (CB) pork were ground through a 0.6,1.3, or 1.9 cm plate, preblended (2% NaCl), and stored for 24 hr to evaluate resulting textural properties. Expressible moisture significantly decreased after storage, with HB preblends having less (P 〈 0.05) expressible moisture than CB preblends. Peak extrusion force decreased (P 〈 0.01) after storage for the largest particle size with no changes for other particle sizes. Kramer shear values decreased (P 〈 0.05) as particle size increased, while a decrease in particle size effectuated an increase (P 〈 0.05) in bind value. An increased quantity of salt during the preblending of HB meat may be advantageous to help achieve maximum protein extraction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb08628.x
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  • 5
    Electronic Resource
    Electronic Resource
    Lipid Oxidation in Ground Beef Patties as Affected by Time-Temperature and Product Packaging Parameters (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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: Oxidative rancidity in fresh and stored ground beef samples was measured using a thiobarbituric acid (TBA) assay with antioxidant protection. The independent variables were fat concentration (15 or 30%), package type (polyethylene or vacuum-packaged), freezer storage temperature (-12.2°, -23.3° or -34.4°C) and storage time (4, 8, 12, 16, or 20 weeks). At the end of each storage time samples were thawed and TBA values were determined on the samples before and after cooking. TBA values increased during the first 12 to 16 weeks after which time it decreased for both the cooked and uncooked samples. The higher fat samples, packaged in polyethylene, had higher TBA values for both cooked and uncooked patties. Uncooked patties stored at - 12.2°C had higher TBA values than those stored at -23.3°C or -34.4°C but cooked sample TBA values showed no dependence on storage temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08938.x
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  • 6
    Electronic Resource
    Electronic Resource
    COMMERCIAL ACCELERATED PORK PROCESSING: YIELDS OF FRESH CARCASS CUTS (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: Accelerated pork processing, the processing of the pork carcass immediately following slaughter into primal and processed cuts, was studied under commercial packinghouse conditions using 225 market hog carcasses. The carcasses were selected at random from the slaughter operation and one side assigned to accelerated and the other side to conventional processing. Conventional sides were chilled and processed 24 hr after slaughter while accelerated sides were processed within 1 hr of slaughter. Weights were obtained on all primal cuts and trimmings removed from the carcass during fabrication. Accelerated cuts were chilled in an experimental chill chamber until mass average temperature reached 4.4°C. Following chilling, all cuts were reweighed and retained in a holding cooler (1.7°C). After chilling and tempering, no differences were found in cut yields between the two processing methods. Minor variation in cutting techniques was observed between the accelerated and conventional processing methods; experience and redirected quality control standards could reduce this variation. There were no differences after chilling and tempering.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10026.x
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  • 7
    Electronic Resource
    Electronic Resource
    PRESS/CLEVE PORTIONING AND MECHANICAL TENDERIZATION OF BEEF TOP LOINS AS AFFECTED BY NUTRITIONAL REGIME AND BIOLOGICAL TYPE (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: Eighty steers, forty each of two biological types (large, late maturing, and small, early maturing) were placed on nutritional regimes containing four levels of roughage. After slaughter, 40 top loins were press/cleave portioned and mechanically tenderized, 40 top loins were press/cleave portioned only, 40 top loins were mechanically tenderized only and 40 top loins remained untreated to serve as controls. Each nutritional regime and biological type was equally represented in each of the processing treatments. Taste panel evaluations indicated a preference for tenderized steaks (P 〈 0.05) over those not tenderized. Press/cleave portioning had very little effect on the steaks. The combination of press/cleave portioning and mechanical tenderization appeared to be an acceptable industry practice.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb09760.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Frozen Storage Conditions on Yields, Shear Strength and Color of Ground Beef Patties (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), 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-quarter pound (113g) ground beef patties containing 15 or 30% fat were packaged in either polyethylene bags or vacuum-packaged and stored at -12.2°, -23.3°, or -34.4°C for 20 weeks. At 4-wk intervals, samples were thawed and analyzed. The results were compared with fresh samples. Drip loss, cooking loss and shear strength increased with increasing time in frozen storage. Package type affected drip loss and cooking loss but not shear strength. Products with higher f at contents had higher drip loss, cooking loss, shear strength, and color (L, a, and b) values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb08934.x
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  • 9
    Electronic Resource
    Electronic Resource
    Rapid Chilling and Mechanical Portioning as a Fresh Pork Processing System (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: Several rapid chilling techniques were applied after a variable delay time in an effort to link hot pork processing and mechanical portioning. Boneless pork loins (n = 80) were removed (1, 3 or 5 hr post-stunning) and assigned to one of three rapid chilling treatments: brine chilling, CO2 gas or CO2 snow. These were compared to the traditional method of chilling the carcasses 24 hr prior to blast freezing of excised loins. Loins were chilled until crust frozen, then tempered and mechanically portioned. Muscle color, pH, and sarcomere lengths were measured. Cooked chops were evaluated by taste panel and Warner-Bratzer shear force. There were no major differences in these parameters between rapid chilling methods when a delay time of at least 3 hr was used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10533.x
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  • 10
    Electronic Resource
    Electronic Resource
    The effects of preblending time on physical and textural properties of coarse ground sausages
    Amsterdam : Elsevier
    Meat Science 31 (1992), S. 13-24 
    Details
    ISSN: 0309-1740
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0309-1740(92)90068-F
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