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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Kosher vs Conventional Processing on Yield Quality, and Acceptability of Broiler Chickens (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: Broiler chickens processed in commercial plants using either conventional or kosher procedures were compared for yields and quality attributes. Conventionally processed chicken had greater water uptake during immersion chilling and lost more weight during storage. Due to the salting or “koshering” process, meat and skin of kosher chicken had four to six times as much sodium as nonkosher poultry. Perhaps as a reflection of the higher sodium content, kosher poultry meat generally was rated higher for overall acceptability; however, these differences were not always statistically significant. Breast meat from kosher poultry was also more tender than nonkosher breast, as evaluated by sensory techniques and shear tests. Although generally not significantly different, kosher poultry exhibited slightly higher TBA values and lower microbial numbers than nonkosher poultry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09150.x
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  • 2
    Electronic Resource
    Electronic Resource
    QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDF “SNOW” (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 deboned spent layer meat (MDSLM) was chilled with liquid nitrogen (LN), or CO2 snow and frozen in an air blast freezer. Samples of this material were held at either 2°C for 8 days of storage or −18°C for up to 6 months of frozen storage. CO2-treated samples held for 8 days at 2°C had higher TBA values and higher expansion values than LN2-treated samples. No differences in TBA value or can pressure were noted for samples stored at −18°C. LN2 and CO2-treated samples were less pink than control samples after 6 months storage at −18°C. Chilling with LN, and CO2 and holding at 2°C resulted in increased shelf life as evaluated by a sensory panel; the opposite effect was noted for storage at −18°C. Samples stored at 2°C showed comparable numbers of microorganisms but resulted in different sensory properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04122.x
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  • 3
    Electronic Resource
    Electronic Resource
    PROTEIN EFFICIENCY RATIO AND LEVELS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED POULTRY MEAT (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: Three different types of mechanically deboned poultry meat (MDPM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDPM included material from broiler skinless necks (protein 15.3%, fat 7.9%, moisture 76.7%), broiler backs (protein 11.9%, fat 24%, moisture 63.1%), and a combination of skinless necks and backs (protein 13.7%, fat 17.0%, moisture 69.0%). Protein efficiency ratios (PER) were determined for each type using casein as the standard diet. MDPM from skinless necks had an adjusted PER value of 2.65 which was comparable to the standard casein diet. The combination of necks and backs MDPM also resulted in a PER value that was comparable to the standard casein diet. PER values for MDPM from backs were significantly lower possibly due to protein alternation as a result of rancidity. Amino acids, fatty acids, caloric content and selected trace minerals were measured also.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02441.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Auger- and Press-Type Mechanical Deboning Machines on Selected Characteristics of Mechanically Deboned Poultry (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: Selected chemical, functional, textural, and sensory properties were evaluated for mechanically deboned poultry (MDP) prepared from three auger-type (Paoli, Beehive, and Yieldmaster) and one press-type (Protecon) mechanical deboners. Protecon MDP, prepared without a preliminary grinding of the in-going raw material, contained slightly larger intact muscle fibers than MDP from the auger-type machines. Although variation occurred among the four meats, no significant differences (P7〉0.05) were observed in their composition. Differences existed in the emulsifying capacity, emulsion stability, and waterholding capacity of the meats; however, all were successfully used in the preparation of acceptable frankfurters. Frankfurters prepared from Protecon or Beehive MDP were generally firmer, as determined by shear tests and sensory evaluations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12875.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECTS OF CARBON DIOXIDE AND NITROGEN ATMOSPHERES ON THE QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT DURING FROZEN AND NON-FROZEN STORAGE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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 different storage atmospheres (100% CO2, 30% CO2, N2, or air) on several characteristics of high-fat and low-fat mechanically deboned chicken meat (MDCM) were investigated. Samples were stored at 5°C for up to 10 days or at −20°C for 2 months. The use of 100% CO2 repressed the total aerobic bacterial numbers of MDCM when held at 5°C. Numbers of anaerobic organisms were reduced for only the high-fat MDCM stored at 5°C. TBA values of high-fat MDCM stored under N, at 5°C and −20°C were lower than those of all other treatments. Storage under CO2 -enriched atmospheres caused significant (P 〉 0.05) decreases in pH. However, this effect was not apparent after prolonged storage. Gardner L values of samples exposed to 100% CO1 were higher and a+ values were lower than other treatment samples. Percent metmyoglobin in high-fat MDCM increased with storage time at −20°C. None of the samples showed any detectable metmyoglobin reducing activity. Oxygen uptake rate after addition of high-fat MDCM homogenates decreased with time; no effect was observed with low-fat MDCM. Samples frozen immediately after treatment with the various gases had better keeping quality than those held for 3 days at 5°C prior to freezing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04121.x
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  • 6
    Electronic Resource
    Electronic Resource
    PROTEIN EFFICIENCY RATIO AND AMOUNTS OF SELECTED NUTRIENTS IN MECHANICALLY DEBONED TURKEY MEAT (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: Three types of mechanically deboned turkey meat (MDTM) were obtained from a Pennsylvania poultry processing plant and studied for nutrient composition. Samples of MDTM included meat from turkey breast cages (protein 15.4%, fat 10.2%, moisture 71.3%), turkey racks (protein 13.4%, fat 17.0%, moisture 67.9%), and turkey backs (protein 13.0%, fat 21.7%, moisture 65.9%). Protein efficiency ratios (PER) were determined on each type, and with and without an antioxidant. Material without an antioxidant resulted in gross errors. Adjusted PER values of MDTM treated with an antioxidant were significantly higher than the 2.50 value for the standard casein diet. Amino acids, fatty acids, caloric content and selected minerals were also measured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06421.x
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  • 7
    Electronic Resource
    Electronic Resource
    USE OF CHEMICAL COMPOUNDS AND A ROSEMARY SPICE EXTRACT IN QUALITY MAINTENANCE OF DEBONED POULTRY MEAT (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb02155.x
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  • 8
    Electronic Resource
    Electronic Resource
    QUALITY DIFFERENCES IN SIMULATED KOSHER AND CONVENTIONALLY PROCESSED CHICKEN (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: Under simulated conditions, the quality of kosher and conventionally processed chickens was compared. Three processing differences occurring with kosher chickens were studied: cold water “scald,” longer mechanical picking time, and “koshering” (salting) following evisceration. A factorial experiment (2×2×2), with two variations of scalding, picking, and salting, was conducted. Kosher chickens absorbed more water during water chilling than did conventionally processed birds. Color values reflected a loss of the yellow epidermal layer of hot-scalded treatments. Shear values for fresh refrigerated birds were approximately the same for kosher and conventionally processed chickens. Lipid oxidation was accelerated on salted skin samples during frozen storage, but not on frozen salted meat samples. Salting decreased the total aerobic plate count; however, kosher and conventional treatments had approximately the same number of coliforms. Skin and meat from carcasses exposed to salt contained significantly more sodium than carcasses not exposed to salt. A taste panel preferred meat from salted birds throughout storage. Higher levels of lipid oxidation were detected by the taste panel on salted skin samples after 8 months frozen storage but not at 2 months' frozen storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07443.x
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  • 9
    Electronic Resource
    Electronic Resource
    GROWTH PATTERNS OF SELECTED PSYCHROPHILIC MICROORGANISMS IN COOKED AND UNCOOKED ASEPTICALLY PROCURED TURKEY MEAT (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), 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: Sterile muscle tissue, removed aseptically from the breast of a turkey reared under commercial conditions, was inoculated with psychrophilic microorganisms capable of causing spoilage. The growth patterns of these microorganisms were compared in the cooked and uncooked samples of this sterile meat when stored at 5°C and 20°C. Similar growth patterns were exhibited in both types of meat. At points on the growth curves where significant differences did occur between the two types of meat, levels of growth in the cooked meat were higher. The growth pattern of a mixed culture comprised of an Alcaligenes species and a Flavobecterium species was compared to that of Pseudomonas fluorescens in both types of meat stored at both temperatures. Muscle tissue inoculated with the mixed culture consistently contained greater numbers of bacteria than meat inoculated with the pure culture. Uncooked sterile turkey meat remained in good condition, both in appearance and bacteriologically, for at least one year when stored at above freezing temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04826.x
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  • 10
    Electronic Resource
    Electronic Resource
    Crowding, reproduction, and maternal behavior in the golden hamster
    Amsterdam : Elsevier
    Behavioral Biology 23 (1978), S. 477-486 
    Details
    ISSN: 0091-6773
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Psychology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/S0091-6773(78)91563-8
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