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  • 1
    Monograph available for loan
    Monograph available for loan
    Merkmalschlüssel für die Kennzeichnung der Lage meteorologischer Stationen : 1. Regionaler Merkmalschlüssel, 2. lokaler Merkmalschlüssel (1986)
    Potsdam : Hauptamt f. Klimatologie
    Details Availability
    Call number: MOP 46580 / DG
    Type of Medium: Monograph available for loan
    Pages: 78 S. : kt.
    Location: MOP - must be ordered
    Branch Library: GFZ Library
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  • 2
    Electronic Resource
    Electronic Resource
    Cured Meat Pigments, Studies of the Photooxidation of Nitrosomyoglobin (1964)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 89-93 
    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/jf60131a026
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  • 3
    Electronic Resource
    Electronic Resource
    STABILITY OF STERILE BEEF AND BEEF EXTRACT TO PROTEASE AND LIPASE FROM Pseudomonas fragi (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: Extracellular protease and lipase from Pseudomonas fragi significantly (P 〈 0.05) decreased color stability of sterile beef at 4°C and sterile beef extract at 4°C and 21°C. Concentrations of free fatty acids (FFA) in enzyme-treated sterile beef samples were significantly (P 〈 0.05) higher than in sterile controls held at 4°C indicating hydrolysis of glycerides by lipase from P. fragi. Concentrations of nonprotein nitrogen (NPN) and free amino acids in sterile beef extract treated with extracellular enzyme and held at 4°C and 21°C were significantly (P 〈 0.05) higher than in controls indicating proteolysis by protease from P. fragi. This was confirmed by SDS-polyacrylamide gel electrophoresis of enzyme-treated beef extract stored at 4°C for 6 days. Sephadex G-100 gel filtration and poly-acrylamide disc electrophoresis indicated that the molecular size and electrophoretic mobility of the protease and lipase were similar.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06422.x
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  • 4
    Electronic Resource
    Electronic Resource
    EFFICACIES OF THREE SANITIZERS UNDER SIX CONDITIONS OF APPLICATION TO SURFACES OF BEEF (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: Efficacies and optimum application conditions of three sanitizers (chlorine, 200–250 ppm; acetic acid, 4.0%; and quaternary ammonium, 3.78 g/liter) were determined. Variables were three rates of flow of sanitizer (1.7, 3.4 and 6.8 liters/min), washed and unwashed meat, warm (38°C) and cold meat (3.3°C), and two pressures of sanitizer application (3.5 and 14.0 kg/cm2). Results were averaged over other variables providing the following data for individual variables. Acetic acid gave a high initial average decrease in counts (−1.47 log), and counts decreased (−1.79 log) up to 48 hr after sanitization. Chlorinated solution caused an initial mean difference of −0.31 log and a difference after 48 hr of 0.53. The quaternary ammonium compound produced differences of −0.79 and −0.03 log in immediate and 48-hr counts. Acetic acid and hypochlorite were nonselective, but the quaternary sanitizer allowed more oxidase positive, nonfermentative bacteria to survive.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01491.x
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  • 5
    Electronic Resource
    Electronic Resource
    EFFECT OF LIGHT ON THE COLOR STABILITY OF STERILE AQUEOUS BEEF EXTRACT (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: Warm white fluorescent light (120 ft-c) had a significant (P 〈 0.01) effect on the color stability of sterile aqueous beef extract free of fat. At the end of 26 days there was a complete loss of oxymyoglobin in samples stored in a 1°C walk-in cooler and exposed to light for 12 hr each day. There was a 60%loss of oxymyoglobin ln the control samples stored in dark for the same period. A possible mechanism for the photochemistry of the conversion of oxymyoglobin into metmyoglobin is suggested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01553.x
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  • 6
    Electronic Resource
    Electronic Resource
    PHYSICAL FACTORS THAT AFFECT REMOVAL OF YEASTS FROM MEAT SURFACES WITH WATER SPRAYS (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.tb01059.x
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  • 7
    Electronic Resource
    Electronic Resource
    Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), 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: Quantitative analyses were made of water-extractable amino nitrogen and carbohydrate constituents of beef, lamb, and pork before and after heating. In all three species, taurine, anserine-carnosine, and alanine were present in relatively large quantities, and losses of these were large during heating. Other important amino acids degraded during heating were: glutamic acid, glycine, lysine, serine, cystine, methionine, leucine, isoleucine, and methyl histidine. Heating caused marked increases of phosphoethanolamine in samples from the three animal species studied. Ribose was the carbohydrate most labile to heating, and glucose was the most stable. The importance of these constituents as odor and/or flavor precursors of meat is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01709.x
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  • 8
    Electronic Resource
    Electronic Resource
    Biochemical Factors Affecting Beef Tenderness (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 tenderness of beef was improved by aging. Tenderness decreased with increasing maturity for the cattle evaluated in this investigation. During the early stages of aging, samples were more tender from control animals than from ante-mortem-stressed cattle, but this difference was eliminated by the end of the aging periods. Water-holding capacity and juiciness scores were increased by ante-mortem stress treatments. WHC and juiciness scores decreased during aging. Tenderness scores were correlated significantly with WHC values and juiciness scores at the termination of the low-temperature aging period. Transfer of moisture and mineral ions during aging appeared to be associated with the changes involved in the development and resolution of rigor mortis and improved tenderization of the meat. AS tenderness improved during aging, extractable sodium, magnesium, and calcium were released from the muscle proteins, while potassium, phosphate, and nitrogen were retained. These components changed radically during the early stages of aging, with movement and transfer more uniform during the latter stages.Magnesium was the only mineral component present in the exudate of the water-holding-capacity determination that appeared to be related to tenderness. A relationship existed between physiological cell maturity and the ability of the meat to transfer and bind cellular magnesium. Tenderness decreased as the quantity of magnesium decreased in the exudate from the water-holding-capacity determination.The pH of meat was increased by broiling, while the pH of the exudate decreased when meat samples were cooked in the water-holding-capacity tubes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01945.x
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  • 9
    Electronic Resource
    Electronic Resource
    Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating (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: SUMMARY: Studies were made of the influence of heating on nucleotides and total purine nucleosides and bases of beef, pork and lamb muscle. lnosinic acid was the predominant nucleotide in all three species and it was degraded by heating. Adenylic acid increased during cooking in meat from all three species. Cytidylic, uridylic and guanylic acids were present in relatively low concentrations in meat from all three species and changed little during cooking. A rapid method for estimating total nucleotides resulted in greater variation than a specific method for measuring individual nucleotides.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12373.x
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  • 10
    Electronic Resource
    Electronic Resource
    Water-Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid-Extractable Non-Nucleotide Chemical Constituents of Beef, Lamb and Pork (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: SUMMARY: Studies of the perchloric acid-extractable nitrogen, amino nitrogen, nonamino nitrogen, total carbohydrates, inorganic phosphate, free creatinine, creatine and total creatine plus creatinine of raw and heated beef, lamb and pork were made. Specific changes that occurred in the various constituents during heating are discussed. An extensive study of the influence of heating on certain chemical constituents of 80 beef samples of eight different cuts was also performed. Changes in chemical constituents during cooking of the various beef cuts were greatest in Choice clod and Good calf clod roasts, followed by round roasts and smallest changes occurred in rib steaks. Cooking caused significant increases in creatinine and decreases in amino and non-amino nitrogen, creatine and total carbohydrates. Creatine-creatinine was a better index of sensory quality than other chemical constituents studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12375.x
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