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  • 1
    Electronic Resource
    Electronic Resource
    Prediction of Bind Value Constants of Sausage Ingredients from Protein or Moisture Content (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Ingredients used in comminuted meat products were divided into four classes: Class I–striated, skeletal muscle meats; Class II – striated, nonskeletal muscle meat; Class III – organ and smooth muscle meats; and Class IV – nonmeat proteins. Within this classification scheme, bind value constants developed by different workers were subjected to regression anaylsis using protein or moisture as the independent variable. Linear or multiple regression equations with high correlation coefficients were obtained for Class I and Class III meats indicating reliable predictive value of moisture or protein content. These equations should prove useful for esimating bind value constants for meat ingredients in these classes for which such constants have not been established by experimental procedures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10534.x
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  • 2
    Electronic Resource
    Electronic Resource
    Weight Loss and Sensory Attributes of Temperature Conditioned and Electrically Stimulated Hot Processed Pork (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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 electrical stimulation (ES) and conditioning systems on various attributes of postmortem pork muscle were investigated, using three hot boning systems (HB/11oC–5 hr; HB; 17oC– 3 hr; HB/ES– 1hr) and two cold boning systems (CB/controls; CB/ ES–24 hr). After each treatment, the cuts were vacuum packaged and chilled to 3oC. The loin, top ham, bottom ham and knuckle of each were evaluated. Only the knuckle was not affected by processing treatment. The three hot boning systems produced cuts with significantly lower purge values in two-thirds of the cuts. CB/ES–24 hr resulted in high levels of purge, high cook losses and low sensory ratings for juiciness. Hot processed cuts were either equal to or superior to the conventionally processed cuts in every trait evaluated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10535.x
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  • 3
    Electronic Resource
    Electronic Resource
    Chemical, Physical and Sensory Attributes of Pre- and Post-Chill Processed Hams and Bellies (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: Hams and bellies from 4 control carcasses and 12 conditioned carcasses were evaluated to determine the physical, chemical and sensory characteristics of pre- and post-chill processed hams and bellies. Processing yields, chemical analyses and sensory characteristics of the hams were not significantly affected by processing treatment. Final yields for the control, post-chill bellies were higher (P 〈 0.05) than those for pre-chill bellies. Except for differences in crispness, no differences in sensory attributes were noted for cooked bacon strips. Overall, hams and bellies from conditioned carcasses were comparable to cold processed hams and bellies in each variable evaluated in the study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05114.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Harvest Date, Irrigation, Maturity and Calcium Addition During Processing on Quality of Canned Summer Squash (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: Soaking summer squash in calcium prior to commercial blanching at 99°C decreased sloughing, increased sensory firmness and had no effect on lightness or pH of the canned product. Although blanching squash in calcium decreased sloughing, improved lightness, decreased pH and produced off-flavors, the effect of hand blanching at 93°C with no calcium present increased sloughing, lightness, pH, and sensory firmness of the processed product. Adding calcium at the point of squash filling into cans after a commercial blanch produced no change in sloughing, decreased pH, increased sensory firmness and had no effect on lightness. Grade 1 squash exhibited the highest drained weight and lowest sloughing values. Drained weight increased at the end of the harvest season. Method of cultivation had no effect on the quality of canned squash.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11085.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Particle Size, Casing Diameter, and Addition of Emulsions and Residual Nitrite on Quality Attributes of Cooked Salami (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: Cooked salami was manufactured from raw materials of two particle sizes (6.5 and 13.0 mm) with and without the addition of 25% meat batter, and stuffed into two sizes of casings (64 and 90 mm). A fourth variable, three levels of added nitrite (110, 220, and 440 ppm) was also included in the experimental design. Increasing the particle size and casing diameter resulted in less shrinkage and a firmer product. The use of 25% added meat batter reduced shrinkage but made a softer product upon heat processing than without meat batter added. Neither sensory nor textural properties were significantly influenced (p 〈 0.05) by the level of nitrite added. Levels of residual nitrite decreased upon storage of the product up to 14 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15362.x
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  • 6
    Electronic Resource
    Electronic Resource
    Processing, Microbial and Sensory Characteristics of Cooler and Freezer Stored Hot-Boned Beef (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: Weiners were prepared from preblended hot-boned (prerigor) beef raw materials stored up to 21 days at 2°C and up to 28 days at -10°C. The addition of salt was necessary for maintenance of desirable sausage-making characteristics of hot-boned beef stored at 2°C for 7 days. The addition of salt for the maintenance of desirable functional properties does not appear to be necessary, if the prerigor materials are stored at freezer temperatures (-10°C). Flavor problems may develop in products from preblended raw materials stored at -10°C beyond 14 days postmortem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15361.x
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  • 7
    Electronic Resource
    Electronic Resource
    USE OF ULTRAVIOLET LIGHT FOR EXTENDING THE RETAIL CASELIFE OF BEEF (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.tb02116.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Emulsions, Particle Size and Levels of Added Water on the Acceptability of Smoked Sausage (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), 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: Batches of smoked sausage were made with 0 and 10% emulsion, ground to two particle sizes (6.5 and 13.0 mm) and mixed with 0, 10 and 20% added water in a factorial arrangement of treatments. The cooked sausages were held under refrigeration for five days, then heated and served to a trained sausage panel. The addition of emulsions to coarse ground sausage eliminated the significant effect of grind size on total shrinkage. Tenderness and juiciness scores and overall yields increased as the amount of added water increased to 10%; however, there were no further increases in these factors as the amount of added water was increased to 20%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13257.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage (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: A randomized block design with a 4 × 3 × 5 factorial arrangement of treatments involving four fat levels, three grinding systems and five storage periods was utilized to determine the effects of processing variables on microbial, physical and sensory characteristics of pork sausage. In general, microbial numbers decreased as the level of fat increased and increased with reduced particle size and time in storage. The surface color became lighter and less red with increasing levels of fat and time in storage. Higher cook yields (%) were associated with higher degrees of maceration while lower yields were observed for sausage manufactured to contain high levels of fat (40 and 45%). Length of storage had the greatest effect on the desirable sensory characteristics of the product. An optimum processing system was postulated from the results of the study.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14809.x
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  • 10
    Electronic Resource
    Electronic Resource
    CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS (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: 21 different sausage meats were chemically analyzed to determine the amounts of total collagen, insoluble collagen, and percentage soluble collagen present in each meat. A simple cookout test was also conducted to determine its usefulness in evaluating the bind characteristics of raw sausage materials. Values for total collagen, insoluble collagen, and percentage soluble collagen were quite variable among the meats sampled. Of the three collagen profile components studied, only percentage soluble collagen was observed to, be highly related to the binding characteristics of meat. Values for milliliters of fat and water lost during cooking were not significantly related to bind values. This study indicates a need for additional research to investigate the role of collagen profile components in the I formation of sausage batters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb08536.x
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