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  • 1
    Electronic Resource
    Electronic Resource
    Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), 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: Beef and emu steaks were restructured with 5% fibrinogen/0.25% thrombin (F), 0.5% algin/0.5% calcium lactate (A), or 0.5% phosphate/1.5% salt (P). P and A treatments had higher cooked binding strengths and cook yields than the F treatments (P 〈 0.05). The pH and cook yields of restructured emu were higher than beef (P 〈 0.05). Binding strength of emu was lower than beef in all binding systems (P 〈 0.05). F solution had an aerobic plate count (APC) of 39,000/g and increased the microbial count in restructured emu steaks from 940 to 7500/g (P 〈 0.05). Cooking to 60°C reduced APC to 〈 250/g (P 〈 0.05) with progressively greater bacterial kill after cooking to 66°C or 75°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12280.x
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  • 2
    Electronic Resource
    Electronic Resource
    Decontamination of Inoculated Beef with Sequential Spraying Treatments (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), 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: Spray-washing/rinsing treatments utilizing warm/hot water and/or acetic acid solution were evaluated separately and in sequence for their efficacy in reducing microbial contamination on beef tissue inoculated with Escherichia coli. Treatments reduced the aerobic plate (APC) and E. coli counts of the samples inoculated to have 5.0-7.4 log CFU/cm2 (APC) by 1.1 to 4.3 logs. Similarly, most treatments reduced APC and total coliform counts of samples inoculated to have 1.8-3.7 log CFU/cm2 (APC) by 0.1 to 1.7 logs. Combinations involving 3 or 4 treatments were more effective in reducing bacterial contamination than single- or 2-treatment combinations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17921.x
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  • 3
    Electronic Resource
    Electronic Resource
    Vacuum-Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), 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: Precooked longissimus chops and semimembranosus/adductor roasts from pigs (n = 30) given no supplemental vitamin E (CON) or supplemented with 100 mg vitamin E/kg diet (VITE) were evaluated for lipid oxidation, microbial growth, sensory characteristics, cooking/storage losses and reheating losses. Chops and roasts were vacuum packaged, precooked to 60°C and stored at 2°C for 0, 7, 14, 28, or 56 days. Lipid oxidation was lower in VITE chops and roasts than in CON chops and roasts. Off-flavor intensity scores were more acceptable and storage/ cooking losses were lower for VITE roasts than for CON roasts. Supplementation of vitamin E in a swine diet provided added protection against lipid oxidation and precooking pork under vacuum provided a palatable product with a shelf-life of 56 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb04550.x
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  • 4
    Electronic Resource
    Electronic Resource
    Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (〈6% fat) prepared with 15 and 30% added water. Cook yield, pH, bind and textural properties were evaluated. Each gum had specific effects on properties of beef rolls. For example, kappa-carrageenan improved (P〈0.001) cook yields and maintained or improved bind and texture of raw and cooked samples of both meat binding systems. Cook yields of AC products were improved with gellan gum, while yields of SP products were improved with iotacarrageenan. Other gums (xanthan, guar, pectin, carboxymethyl cellulose) improved water holding (cook yields) but had detrimental effects on product texture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06153.x
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  • 5
    Electronic Resource
    Electronic Resource
    Solid-Phase Acid Extraction Improves Thiobarbituric Acid Method to Determine Lipid Oxidation (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Samples (110g) of raw (17.2–22.6% fat) and cooked 12.6–16.4% fat) ground beef in plastic cups were stored aerobically at 4±1°C. Lipid oxidation was measured by four versions of the thiobarbituric acid (TBA) test, including aqueous acid extraction-C18 (TBA-C18), direct heating, distillation, and unmodified aqueous acid extraction; and by sensory evaluation of rancid odor after 0, 2, 4, 6, and 8 days storage. The TBA-C18 method was more specific (P 〈0.05) and its limit of determination was 20 times lower than the other methods in detecting malonaldehyde. Results correlated (r = 0.856 to 0.883 in raw, and r = 0.936 to 0.981 in cooked meat) with sensory evaluation scores.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb09391.x
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  • 6
    Electronic Resource
    Electronic Resource
    Shelf-life of Algin/Calcium Restructured Turkey Products Held under Aerobic and Anaerobic Conditions (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), 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 shelf-life of restructured products made with ground turkey or turkey breast pieces and formulated with combinations of 0.5–1.0% sodium alginate, 0.1–0.2% calcium carbonate and 0.15–0.30% lactate (ACL) was compared to product containing a combination of 1.4% NaCl and 0.32% sodium tripolyphosphate and to no-additive controls stored at 4°C under aerobic and anaerobic conditions. No significant (p 〉 0.05) differences were observed between ACL and salt/phosphate restructured turkey products in the rate and extent of growth of psychrotrophs or lactic acid bacteria. The salt/phosphate combination, however, repressed (p〈0.05) the growth of pseudomonads. Overall, inclusion of ACL did not influence spoilage of restructured turkey meat products held under aerobic or anaerobic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05942.x
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  • 7
    Electronic Resource
    Electronic Resource
    Kappa-Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), 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: Structured lean beef rolls (4–5% fat), formulated with 33% added water, 1% sodium chloride and 0.35% sodium tripolyphosphate and cooked to 63°, 73° and 83°, had low cook yields and poor texture and bind. Kappa-carrageen an (KC) added at 0.5–1% and NaCl at 2–3% increased cook yield and improved textural properties (bind, force to fracture, hardness). Rolls with 1.0% KC and 3% NaCl had the highest cook yield (154% meat weight basis) and the highest values for force to fracture and hardness. Cook yield decreased and hardness increased with increased cooking temperature. Effects of KC on yield and texture were most pronounced at the lowest NaCl level (1%) and the highest temperature (83°). KC also reduced purge of vacuum-packaged slices during refrigerated storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06948.x
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  • 8
    Electronic Resource
    Electronic Resource
    Depression of aw by Soluble and Insoluble Solids in Alginate Restructured Beef Heart Meat (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 58 (1993), 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: Water activity (aw), pH, bind and moisture of alginate restructured beef heart meat (BHM) were evaluated using a 25 factorial design based on combinations of beef heart meal and glycerol (10%, 20%), and dextrose, bone meal and glycine (0%, 5%). Effects of these components were significant (p〈0.05) for reducing aw and moisture, and, excluding glycine, for altering pH. The aw of the BHM control was 0.94, while aw for 32 treatments ranged from 0.66 to 0.90. Glycine lessened product bind. An intermediate moisture BHM product could be formulated using the hurdle concept and the alginate system for restructuring meat with incorporation of selected soluble (glycerol, dextrose) and insoluble (beef heart meal, bone meal) components.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1993.tb06088.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of Connective Tissue on Algin Restructured Beef (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: Different levels of connective tissues were examined in algin/calcium gel restructured beef tenderloin, riblifter and foreshank products. Foreshank meat, which contained a high level of collagen (4.83%), formulated with algin/calcium gel ingredients, exhibited relatively strong bind in the raw and cooked state. Addition of 5–10% undenatured or 5% denatured connective tissue to algin/calcium restructured riblifter meat resulted in products of acceptable bind and sensory quality. However, beef riblifter formulations containing 10% added denatured connective tissue had greater (P〈0.05) discoloration and lower (p〈0.05) bind than the other added connective tissue plus algin/calcium treatments. Algin/calcium binder improves quality of restructured meat formulated with increased concentrations of connective tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01563.x
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  • 10
    Electronic Resource
    Electronic Resource
    Growth of Listeria monocytogenes Inoculated in Waste Fluids from Clean-up of a Meat Grinder (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: The potential of waste fluids from clean-up of a meat grinder to support growth (8°C and 35°C) of artificially inoculated Listeria monocytogenes Scott A was examined. Estimated generation times were 10.1 and 2.3 hr at 8°C, and 8.9 and 2.2 hr at 35°C for a fluid collected during rinsing of the meat grinder and a fluid collected from the floor drain, respectively. A sanitizer fluid (25 ppm titratable iodine), collected after sanitation of the grinder, inactivated the inoculated cells. Thus, waste fluids may support growth of L. monocytogenes in meat processing facilities, but frequent sanitation should inactivate the pathogen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06077.x
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