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  • 1
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of Forage- and Grain-Fed Beef (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Rib roasts, rib steaks, and shoulder roasts from forage and grain-fed cattle were compared. By means of triangle testing, panelists were able to detect differences between beef from the two feeding regimes. However, no significant preferences were shown for flavor of lean, flavor of fat, tenderness, or juiciness nor were there significant differences in cooking losses. The differences shown did not affect acceptability of forage-fed beef.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11099.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Salt Concentration on Quality of Restructured Pork Chops (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: Restructured pork chops containing approximately 15% fat were manufactured from fresh hams and boston butts taken from sows. The effects of salt level (0%, 0.5%, 1.0%, and 1.5%) and freezer storage time (0 and 30 days) on quality attributes of restructured pork chops were studied with three replications. Triangle test differences were significant for all comparisons except 1.0% and 1.5% salt groups stored for 30 days. 2-Thiobarbituric acid (TBA) values increased linearly with increasing salt levels for both 0 and 30 days storage. Salt addition also linearly increased Instron slicing strength values, and improved flavor, juiciness, and textural properties. The addition of salt decreased raw color evaluations, Instron shearing values and cooking losses. Following 30 days freezer storage, treatments containing salt had higher TBA values and lower color scores than the control treatment containing 0% salt. Salt addition at levels between 0.5 and 1.0% is recommended for restructured pork chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04221.x
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  • 3
    Electronic Resource
    Electronic Resource
    Antioxidants in Restructured Beef/Pork Steaks (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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 added antioxidants on restructured combination (50:50) beef-pork steaks were studied. Steaks were formulated to contain 20% fat and 0.75% salt. Antioxidants used at a 0.02% level (based on fat content of meat) were butylated hydroxyanisole (BHA), tertiary butyl hydroquinone (TBHQ), and a combination of BHA and TBHQ. Cooked steaks were evaluated for sensory properties and overall acceptability, initially and after 4, 8, 12, 16, an 20 wk of freezer storage. Steaks were also evaluated after the various storage times for 2-thiobarbituric acid (TBA) values, subjective color by panel evaluation, objective color with the Hunter color difference meter, tensile strength, shear value and cooking loss. Flavor and overall acceptability were significantly better in treated samples as compared to control samples. BHA was more effective in protecting color and TBHQ was more effective in protecting flavor (P〈0.05). All treated samples showed lower TBA values than control samples (P〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12881.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties (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: Utility chucks and Choice plates were coarse ground and mixed to provide raw material with a fat content of about 20%. Four 23 kg meat blocks were assigned, at random, to treatments: (1) control, (2) salt, (3) tripolyphosphate (TPP), and (4) salt and TPP. Each treatment was flaked, blended, and hand formed into logs which were PVC wrapped, freeze-tempered, pressed, and sliced to a 12 mm thickness. Patties were freezer wrapped and stored for evaluation initially (time) and after 30 and 60 days storage. The entire experiment was replicated three times. Sensory evaluation showed that cohesiveness, flavor, and juiciness of patties containing salt (treatments 2 and 4) were more desirable (p〈0.01) than the control or TPP treatments. Differences over the storage period were not significant. Instron values were lower for the control patties than other treatment groups. Patties stored 60 days had higher (P〈0.05) TBA values than those evaluated initially or after 30 days of freezer storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14524.x
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  • 5
    Electronic Resource
    Electronic Resource
    RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORK (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: Mechanically tenderized chunks and thin meat slices were combined to form restructured pork chops. A. comparison was made among five pork products: l–restructured pork chop (RPC), no additives; 2–RPC, salt added; 3–RPC, tripolyphosphate (TPP) added; 4–RPC, salt TPP added; and 5–control – boneless pork loin chops. Evaluation of chilled and hot processed pork included tenderness, juiciness, flavor, connective tissue, color, cooking loss; Instron compression and Instron tension. Restructured pork products using the process described have a more desirable eating quality than pork loin chops whether processed from pre-rigor or post-rigor pork. Products containing salt were superior to other restructured products for every variable except color. Color of restructured products was less desirable than loin pork chops. Cooking loss was decreased by the addition of salt alone (for pre-rigor chops) and salt and TPP in combination for both pre-and post-rigor chops.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06493.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITY (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.tb01056.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF GAS ATMOSPHERES ON MICROBIAL GROWTH, COLOR AND pH OF BEEF (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.tb01058.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF CONTROLLED GAS ATMOSPHERES AND TEMPERATURES ON QUALITY OF PACKAGED PORK (1972)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 37 (1972), 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.1365-2621.1972.tb03690.x
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  • 9
    Electronic Resource
    Electronic Resource
    Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), 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: This study investigated the effect of mixing and grinding, tempering, addition of sodium chloride and sodium tripolyphosphate and processing under a nitrogen atmosphere on the color of restructured beef steaks initially and at 1-month intervals for 3 months of frozen storage. Mixing and grinding and manufacture under a nitrogen atmosphere had the greatest detrimental effect on the extent of discoloration initially; this was probably due to low oxygen concentration. Tempering and the addition of sodium chloride without sodium tripolyphosphate produced the most rapid increase in rate of discoloration during frozen storage. Tripolyphosphate partially counteracted the detrimental effect of sodium chloride, however, this effect did not appear to be due to the higher pH produced by the phosphate or the chelating ability of the phosphate. Surface discoloration and overall color were highly correlated with surface metmyoglobin (r= -0.87) and overall met-myoglobin (r= -0.94).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14230.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre-cooked Beef Roasts (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), 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: Restructured beef roasts were prepared using trimmed (intermediate or extensive) and chunked (kidney plate or hand knife) beef shoulder clods with varying levels (0, 10, 20 or 30%) of added connective tissue (flaked with ComitrolR). Intact beef top rounds (control) and all restructured roasts were water cooked to 62.8°C internal temperature. Increasing connective tissue increased (P〈0.05) tenderness and fat of restructured products with no deleterious effect (P〉0.05) on product bind. Addition of 30% connective tissue decreased (P〈0.05) juiciness and overall acceptability of the products; however, products with addition of 10% or 20% connective tissue were acceptable. Sensory data indicated restructured roasts were as acceptable as intact top rounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb03910.x
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