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  • 1
    Electronic Resource
    Electronic Resource
    THE INFLUENCE OF TWO KINDS OF PROTECTED LIPID SUPPLEMENT ON THE FLAVOR OF LAMB (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Lambs were fed for 6 wk on diets containing formaldehyde-protected sunflower seed-casein or safflower oil-casein. The flavor of these and conventional lamb were compared by laboratory taste panel and GLC-olfactory assessment of the flavor volatiles. Both protected lipid diets significantly decreased conventional lamb odor and flavor intensity and imparted‘oily’ odor and flavor characteristics attributed to the presence of abnormally high levels of deca-2,4-dienal in the cooked meat. Meat from lambs fed the protected sunflower seed-casein but not the protected safflower oil-casein possessed a characteristic ‘sweet’ odor and flavor, attributed to increased amounts of cis-γ-dodec-6-enolactone in the lipid portions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00687.x
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF BEEF (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Beef with subcutaneous fat containing about 20% linoleic acid was produced by supplementing rations of 9-month old Angus steers with a formaldehyde-treated sunflower seed-casein preparation for 2 months. A laboratory taste panel compared the flavor of this beef with that from steers fed a conventional diet. In addition the cooked-meat flavor volatiles recovered by vacuum distillation were examined by gas chro matography. High-linoleic beef was preferred less and was significantly different from conventional beef in possessing a characteristic ‘oily’ odor and flavor, probably attributable to elevated levels of tram, truns-deca-2,4-dienal found in lipid portions of the cooked meat. However, it did not possess the objectionable sweet odor sometimes found in high-linoleic lamb produced using the same supplement.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01109.x
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  • 3
    Electronic Resource
    Electronic Resource
    COMPARISON OF THE EFFECTS OF PRE-RIGOR COLD AND PRESSURE TREATMENTS ON SOME PROPERTIES OF BEEF BICEPS FEMORIS MUSCLES (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Muscles were subjected pre-rigor to chilling, freeze-thaw (thaw rigor) or pressure treatments, and measurements made of muscle shortening, fluid exudate, expressible juice, cooking loss and Warner-Bratzler shear values. Shear values were lowest for the pressurized samples, suggesting a greater disruption of myofibrils than occurred in samples that underwent thaw rigor. However the other measurements indicated less damage of muscle membranes by the pressure, than by the thaw rigor inducing treatment. In addition to contraction, an additional factor, for example a weakening of filaments by an F-G transformation of the actin component, may be involved in the tenderization of meat by pre-rigor pressurization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01192.x
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  • 4
    Electronic Resource
    Electronic Resource
    MEAT WITH HIGH LINOLEIC ACID CONTENT: OXIDATIVE CHANGES DURING FROZEN STORAGE (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: “High linoleic” meat with fat containing up to 20% linoleic acid was produced by feeding a protected lipid supplement to sheep and steers. A comparison was made of the frozen storage life of this meat and of conventional meat, packaged in sealed polyethylene film pouches and stored at -10°C or at -20°C. Peroxide development was much more rapid in adipose tissue from high linoleic meat stored at -10°C. Rate of peroxide development in high hnoleic meat was greatly decreased when stored at -20°C. Taste panel assessments indicated that high linoleic meat stored at -10°C developed rancid odors and flavors 2-3 times more rapidly than did conventional meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00718_41_4.x
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  • 5
    Electronic Resource
    Electronic Resource
    OBJECTIVE ASSESSMENT OF MEAT JUICINESS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00581.x
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  • 6
    Electronic Resource
    Electronic Resource
    A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat (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: Assessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon-hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner-Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14876.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Cooking Temperature and Time on the Shear Properties of Meat (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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 cooking temperature in the range 40–95°C on Warner-Bratzler shear force-deformation curves, obtained for stretched and cold-shortened meat samples from young and old bovine animals, has been investigated. The results were interpreted as indicating that the relative contributions of the connective tissue and myofibrillar structures to the peak shear force values were markedly altered as cooking temperature was increased. The changes of the myofibrillar structure were reflected by the changes in initial yield force values. In general, the initial yield force increased about three- to fourfold between 40°C and 60°C for both stretched and cold-shortened meat but between 60°C and 80°C the increase was about twice for the former and about fivefold for the latter. The connective tissue contribution decreased as cooking temperature was raised above 50°C for meat for young animals and above 60°C for very old animals–the contribution at temperatures above 70°C being very small for the former but still relatively large for the latter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02996.x
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  • 8
    Electronic Resource
    Electronic Resource
    Influence of animal age on the tenderness of beef: Muscle differences
    Amsterdam : Elsevier
    Meat Science 2 (1978), S. 301-311 
    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(78)90031-1
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Cooking Temperature and Animal Age on the Shear Properties of Beef and Buffalo Meat (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 samples from young (24 – 29 months) and old (48 – 54 months) buffalo and Brahman-Shorthorn steers of similar carcass weights, within age groups, were heated for 1 hr at 11 temperatures from 40 – 95°C. Warner-Bratzler initial yield force values indicated that myofibrillar strength was not affected by animal age or species. For stretched muscles, (where effects due to differences in myofibrillar contraction state would be minimal), peak force and peak force minus initial yield force values were greater (a) for older animals only when cooking temperatures were 〉60°C and (b) for buffalo than for beef over the 40 – 95°C range. These results suggested that there were species differences in the mechanical properties of undenatured as well as partially denatured connective tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10418.x
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  • 10
    Electronic Resource
    Electronic Resource
    PRESSURE-HEAT TREATMENT OF POST-RIGOR MUSCLE: OBJECTIVE-SUBJECTIVE MEASUREMENTS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Instron compression, Warner-Bratzler peak shear force and adhesion measurements, together with subjective assessments, have been used to determine the effectiveness of a pressure-heat treatment in improving the tenderness of post-rigor muscles widely varying in connective tissue content. Both shear force and compression values were decreased by the treatment, the effect being greater on peak shear force values. It had little or no effect on adhesion values, which reflect connective tissue strength. The juiciness of the pressure-heat treated samples was significantly less than that of the controls. It was shown that although peak shear force values were considerably reduced, the tenderness of the treated samples was limited by connective tissue toughness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12623.x
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