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  • 1
    Electronic Resource
    Electronic Resource
    THE REMEDIAL AND PREVENTATIVE EFFECT OF DIETARY α-TOCOPHEROL ON THE DEVELOPMENT OF FISHY FLAVOR IN TURKEY MEAT (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
    Notes: THREE EXPERIMENTS were conducted to evaluate the preventative and remedial effect of α-tocopherol on the development of fishy flavor in turkeys fed fish oils. It was found that about 200 mg/kilo α-tocopherol acetate afforded optimum prevention of fishy flavor in turkeys fed as much as 2% tuna oil in their rations. Withdrawal of fish oil and beef fat substitution for 2 wk before slaughter, caused some decline in fishiness. The addition of α-tocopherol to the beef fat diet significantly accelerated the decline of fishiness in breast meat. It was also noted that the oil (tuna) used in these experiments contain many fold higher levels of long chain linolenates (ω-3 fatty acids) than other fish meals (oils) used to feed poultry. There, it is more than a specious argument to assume that less o-tocopherol acetate would be required to achieve the same effect with such oils since fishiness is related to linolenate content.Tocopherol injection 72, 48 and 24 hr before slaughter was as effective as feeding it concomitantly with fish oil in the reduction of fishiness in the thigh meat and skin. The same trend was noted for breast meat although not statistically significant. Further work is needed to more accurately assess the value of injection.Fatty acid distribution analyses were performed on the extracted lipids from the breast meat of turkeys from all treatments. In general, the results were as expected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb00548.x
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  • 2
    Electronic Resource
    Electronic Resource
    Relative Differences in Tenderness of Breast Muscle in Normal and Two Dystrophic Mutant Strains of Chickens (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– Cooked samples of Pectoralis major muscles from one normal and two mutant dystrophic lines of chickens were compared for tenderness using a mechanical device. The muscles from one of these lines, characterized by partial atrophy, were found to be significantly more tender than normal muscles, whereas the muscles from the second mutant line, characterized by hypertrophy were much tougher than normal muscles. Cooking-weight losses were much greater in both of the dystrophic mutant lines than in the normal line. Some relationships between composition of the three muscle types and their textural qualities are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00905.x
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  • 3
    Electronic Resource
    Electronic Resource
    PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF pH DECLINE (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: The influence of slowing the rate of pH decline on the toughening effect of cutting chicken pectoralis muscle shortly after slaughter was studied by injection of NaHCO3/Na2CO3 buffer into the muscle immediately after evisceration. Buffer injected to a calculated level of 0.48% solids resulted in cut muscles with an ultimate mean pH of 6.5, which were completely tender after 24 hr aging. Buffer injected at a calculated level of 0.72% solids resulted in muscles which were adequately tender after 5 hr aging and extremely tender (ultimate pH 6.7) after 24 hr aging. Untreated cut control muscles were relatively tough after 24 hr aging (ultimate pH 5.75–5.78).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08520.x
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  • 4
    Electronic Resource
    Electronic Resource
    Inositol and Free Sugars in Chicken Muscle Post-Mortem (1962)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 27 (1962), 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: Chicken muscle was analyzed for free sugars using separations by paper chromatography. Inositol, glucose, sedoheptulose, mannose, fructose, rihose, and rihulose were identified. Two other unknown compounds appeared to he arabinose and xylose. Five minor components detected were not identified.The principal free sugars present in chicken muscle immediately postmortem were glucose and fructose. Ribose occurred only in trace amounts. During a 6-day storage period at ice temperature, glucose levels increased in white muscle from 13-week-old pullets and also in both red and white muscle from old hens, but decreased in red muscle from pullets. Red muscle contained more than twice as much free iuositol as white muscle. Inositol, fructose, and ribose increased during storage in the two kinds of muscle in both older and younger birds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1962.tb00088.x
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