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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Internal Temperature and Thickness on Palatability of Pork Loin Chops (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: Three thicknesses (2.54, 1.90 and 1.27 cm) of pork chops were cutl alternately from 20 paired loins of similar quality. Chops were cooked on Farberware grills or in a convection oven to internal temperatures of 60, 70 and 80°C for sensory and objective evaluations. Juiciness, percent moisture and tenderness decreased and cooking losses increased (P 〈 0.05) as temperature increased for both cooking methods. Pork flavor intensity increased in oven- prepared chops, while no change was observed in grilled chops at each level of increased temperature. Thickness had no effect (P 〉 0.05) on tenderness, juiciness or total cooking loss of oven-prepared or grilled chops. The thickest chops received the highest (P 〈 0.05) pork flavor scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13389.x
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  • 2
    Electronic Resource
    Electronic Resource
    Washed Mechanically Separated Pork as a Surimi-like Meat-product Ingredient (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: Mechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi-like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW-ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb04250.x
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  • 3
    Electronic Resource
    Electronic Resource
    Nutrient Content of Special Fed Veal Ribeyes (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: The nutrient content of special fed veal (SFV) was analyzed and compared to previously reported values for veal and beef. Ribeyes of SFV from 8 different U.S. producers were analyzed for moisture, total fat, protein, cholesterol, folacin, thiamin, riboflavin, niacin, B6, B12, vitamin A, pantothenic acid, 16 amino acids and 8 minerals. Special fed veal was found to be similar in nutrient content to reported values for beef and veal with one exception; the Fe content of SFV was 14–25% of reported values for beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05104.x
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