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  • 1
    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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    Paper (German National Licenses)
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  • 2
    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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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT ON MEAT FLAVOR OF PERIOD OF FEEDING A PROTECTED LIPID SUPPLEMENT TO LAMBS (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.tb01055.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATS (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.tb02170.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
    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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  • 7
    Electronic Resource
    Electronic Resource
    A STUDY OF “SWEET” FLAVOR IN LAMB PRODUCED BY FEEDING PROTECTED SUNFLOWER SEED (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: Cis γ-dodec-6-enolactone [synonym 4-hydroxydodec-cisdenoic acid lactone, indexed in Chem. Abs. as dihydro-5-(2-[Z]-octenyl)-2(3H)-furanone (18679-18-0) was found in the subcutaneous fat of lambs fed protected sunflower seedcasein. Larger amounts of this lactone were recovered after heating the fat. By extraction and chromatography of the polar lipids, presumptive evidence was obtained that the lactone was generated from a monohydroxydodecenoic acid triglyceride ester. Reducing the degree of protection of the supplement by including an equal amount of unprotected sunflower seed had no significant effect on the resulting lactone flavor in the cooked meat. The feeding of an undried, protected sunflower seed preparation brought about a highly significant reduction in yield of the lactone and in related flavor properties of the meat, compared to the flash-dried preparation. This implicates the drying process in the development of the sweet flavor defect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02491.x
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  • 8
    Electronic Resource
    Electronic Resource
    USE OF A PROTECTED LIPID SUPPLEMENT TO MODIFY THE FLAVOR OF MUTTON (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: Mature sheep were given a dietary supplement of formaldehydeprotected sunflower seed-casein for varying periods as part of a feedlot ration. The flavor of mutton from these and from conventionally grazed or feedlot sheep was compared by laboratory taste panel and GLC examination of flavor volatiles. One or two weeks of the supplemented diet following pasture grazing significantly decreased mutton aroma and flavor intensity. This decrease however was small and further evaluation with different taste panels would be required to determine whether this method might prove viable for improving acceptability of mutton. The intensity of mutton aroma and flavor of lot-fed sheep was not readily reduced by such dietary treatments. Examination of flavor volatiles produced data supporting the taste panel assessments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02444.x
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  • 9
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    Variation in the effects of forage rape on meat flavour in sheep (1974)
    Cambridge University Press
    Details
    Publication Date: 1974-12-01
    Description: SummaryThe flavour of meat from sheep grazing rape (Brassica napusL.) was compared with that from grass-fed sheep in a series of experiments. The occurrence of a strong and unattractive foreign flavour and aroma was confirmed but the intensity of flavour was not consistent. The intensity was apparently unaffected by cultivar, growth stage, length of grazing period or breed or age of sheep.
    Print ISSN: 0021-8596
    Electronic ISSN: 1469-5146
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Published by Cambridge University Press
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