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  • 1
    Electronic Resource
    Electronic Resource
    Influence of various levels of lysine intake on weight gain and body composition in rats (1969)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 17 (1969), S. 48-50 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60161a002
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of vitamin B12 and folic acid on utilization by rats of soybean protein and amino acids (1967)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 15 (1967), S. 444-447 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60151a008
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  • 3
    Electronic Resource
    Electronic Resource
    Amino acid analysis and acrylamide gel electrophoresis patterns of bovine hemopoietic marrow (1978)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 26 (1978), S. 851-854 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60218a020
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  • 4
    Electronic Resource
    Electronic Resource
    COMPOSITION AND PALATABILITY OF MECHANlCALLY DEBONED MEAT AND MECHANICALLY SEPARATED TISSUE (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: Four groups of Good and Choice grade carcasses were hand boned. Flat bones from the right sides were mechanically deboned using a Beehive machine with 0.46 mm holes in the cylinder and designated mechanically deboned meat (MDM). Flat bones from the left sides were hand-cleaned of all visible muscle and fat and then run through the mechanical deboner and designated mechanically separated tissue (MST). No significant differences in moisture, fat or protein between tissue from the right and left sides were present, but MDM had less ash than did MST. Higher ash content in the MST was paralleled by higher values (P 〈 0.05) for iron, calcium, magnesium, collagen and pH. Greater amounts of isoleucine (P 〈 0.05) were present in MDM than in MST. Bologna was formulated to contain 30% MDM or 30% MST. No differences in processing quality of the bolognas were noted. Independent triangle tests for flavor and grittiness showed that panel members could detect differences (P 〈 0.01) in bologna containing MDM or MST when compared to control bologna.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01487.x
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  • 5
    Electronic Resource
    Electronic Resource
    Free Amino Acids in Bovine Muscles and Their Relationship to Tenderness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: —Free amino acid (FAA) analyses were conducted on 87 I. dorsi and 58 b. femoris samples from cattle varying in sex, breeding and age to study the relationships between these muscle constituents and Warner-Bratzler Shear values. The b. femoris contained greater amounts of FAA than the I. dorsi and was significantly tougher. Muscles from a line of cattle that tended to be more tender possessed greater amounts of FAA. With few exceptions the I. dorsi of steers contained greater amounts of FAA than the same muscle from bulls. Differences in bull muscles due to age were not significant for any FAA. Steer muscle with low shear values tended to possess greater amounts of FAA than steers with high shear values. Although not significantly correlated individual and total FAA increased slightly with increasing tenderness within beef muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10356.x
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  • 6
    Electronic Resource
    Electronic Resource
    AMINO ACID COMPOSITION OF BIRD'S NEST PROTEIN (1957)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 22 (1957), 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.1365-2621.1957.tb16999.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Starches on Protein Utilization and Liver Lipid Composition in Rats (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), 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 starches on utilization of protein and lipid composition in the liver of rats was investigated. The carbohydrates tested were rice starch, corn starch, wheat starch, and arrow root starch. Criteria for evaluation of protein utilization were growth response, digestibility of protein, and availability of lysine. Arrow root starch was inferior to corn starch, rice starch, and wheat starch in effect upon protein utilization. Corn starch and wheat starch were similar in effects on protein utilization. Studies of growth and protein efficiency ratios indicated that rice starch is inferior to corn starch and wheat starch. The distribution of fatty acids in the liver lipid was somewhat different in rats fed arrow root starch from that in rats fed the other three starches. Lysine supplementation did not alter the fatty acid pattern in the liver lipid of rats from that in the unsupplemented group.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01974.x
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  • 8
    Electronic Resource
    Electronic Resource
    PROTEIN QUALITY OF MECHANICALLY PROCESSED (SPECIES) PRODUCT AND BONE RESIDUE (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: Six samples of mechanically processed (species) product (MPP) from a Beehive deboner equipped with 0.46 mm holes in the cylinder, one sample of beef semimembranosus muscle and three samples of bone residue were analyzed. Protein efficiency ratios (PER) for MPP ranged from 1.44–2.90 compared to 2.91 for beef semimembranosus muscle. None of the bone residue samples supported rat growth giving a PER of ≤O. Regression equations to predict the PER of MPP were developed using the data obtained on the six MPP samples and the three bone residue samples described in this paper plus PER and amino acid data obtained on nine other samples of MPP. The regression equations were then tested using 24 different lots of MPP. Multiple regression equations using leucine and proline or hydroxyproline and isoleucine as independent variables were suitable for use in categorizing MPP on the basis of protein value. An alternative method of controlling protein quality in MPP by limiting the hydroxyproline content was suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08477.x
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  • 9
    Electronic Resource
    Electronic Resource
    FREE AMINO ACID CHANGES IN DIFFERENT AGED BOVINE MUSCLES AND THEIR RELATIONSHIP TO SHEAR VALUES (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 Free amino acid analyses were conducted on the longissimus and biceps femoris muscles from carcasses aged 2, 7 and 21 days to determine the relationships between these muscle constituents and palatability. Many of the free amino acids increased during aging. Shear values for the longissimus decreased faster with increased aging time than did shear values for the biceps femoris. Nevertheless, no significant interaction between aging period and muscle existed for any of the free amino acids. This indicates that proteolysis progressed at about the same rate in both the longissimus and biceps femoris muscles. The greater tenderness increase in the longissimus than in the biceps femoris during aging was probably due to greater amounts of connective tissue in the biceps femoris rather than to changes in free amino acids. Relationships between free amino acids in muscle and tenderness and flavor were low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb15141.x
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  • 10
    Electronic Resource
    Electronic Resource
    Epimysial Connective Tissue Scores as Related to Beef Tenderness (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), 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: Steaks from 24 bulls 20 months old, 89 bulls 14 months old and 109 steers 20 months old were used to relate thickness of epimysial tissue to the amount of intra-muscular connective tissue, and to correlate these factors with Warner-Bratzler shear values in muscles cooked to 140 or 160°F. The thickest portion of the LD epimysium was greater in lighter weight bulls than it was in heavier steers. Epimysial extension and thickness varied according to muscle location but at the same location it was not significantly different in steaks from tough versus tender steers. Differences in hydroxyproline content and connective tissue of steers and young bulls were small but older bulls had slightly greater amounts of both. The LD epimysium was tougher in older bulls than in younger bulls.Shear values of epimysial tissue varied considerably within animals of the same age, especially when roasted to 140°F. Most connective tissue differences due to line of cattle were small. Correlations within groups of cattle between thickness of epimysial tissues of different muscles or between epimysial thickness and intramuscular connective tissues were low. With few exceptions neither hydroxyproline, epimysial thickness nor connective tissue scores were significantly related to shear force of muscle or shear force of epimysial tissue itself. Correlations between shear force of the LD and BF muscles were not significant (P 〈 0.05) in animals of the same age. There was a tenderness interaction between age of animal and type of muscle which suggested that collagen gelatinization occurred at a faster rate in the LD than in the BF as age increased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12074.x
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