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  • 1
    Electronic Resource
    Electronic Resource
    MODIFIED GAS ATMOSPHERES AND CHANGES IN BEEF DURING STORAGE (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: Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28 days at 1–3°C. At the termination of each storage period, data were collected which included gas composition inside packages, percentage weight loss, surface discoloration, pH, psychrotrophic microbial counts and protein solubility. An atmosphere initially containing 100% CO2 appears to be a viable alternative to the use of vacuum packaging. After 3 days of retail display, steaks stored in an atmosphere initially containing 100% CO2 generally had lower psychrotrophic counts and less surface discoloration than steaks which were initially stored in vacuum packages. CO2 may bind to meat proteins decreasing their ability to hold moisture and to bloom rapidly. The use of a 100% N2 atmosphere does not seem useful except for its ability to minimize weight losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03440.x
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  • 2
    Electronic Resource
    Electronic Resource
    PLASMA PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND BEEF FORMULATIONS (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: Cow meat and U.S. Choice or Good beef plates were used to make 20 ground beef formulations. One batch contained only beef (control), 9 batches contained beef and TSP (one of three brands at one of three substitution levels), 1 batch contained beef and PPI, and 9 batches contained both TSP and PPI. Brand of TSP affected color of the raw patties and appearance and dimensional shrinkage of cooked patties, with direction and extent of effects on raw patty color and cooked patty dimensions being determined by the interaction of TSP brand with level of TSP substitution and/or use of PPI. Addition of 1% PPI improved (P 〈 0.05) the texture, flavor and palatability of patties and increased (P 〈 0.05) the cohesiveness of cooked patties (as measured by force and area under the deformation curve), irrespective of brand or substitution level of TSP. The effect of addition of 1% PPI on texture and appearance of raw patties and on weight loss and dimensional shrinkage of cooked patties was a function of the combined effects of brand of TSP, percentage of TSP and use of PPI. In general, however, use of 1% PPI was not able to negate most of the undesirable effects of 20% or 30% TSP addition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03439.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE MICROFLORA OF VACUUM PACKAGED BEEF WHOLESALE CUTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Wholesale cuts of fresh beef were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l-3°C for 7, 14, 21, 28 or 35 days. Bacterial counts of samples after 7 and 14 days of storage were low [mean count 〈 104 per in.2 (6.45 cm2)] irrespective of degree of vacuum. Lactobacilli and anaerobic agar plate counts of cuts stored under high vacuum for 21-35 days tended to be lower than those of comparable cuts stored under low or intermediate vacuum. This was also true, but much less frequently, for the psychrotrophic and mesophilic counts. Largest increases in bacterial counts occurred between 14 and 21 days of storage. Fluorescent pseudomonads represented only a small percentage of the total microbial population of vacuum packaged beef cuts. Lactobacilli and anaerobic plate counts of vacuum-packaged cuts were very similar. The psychrotrophic bacterial population of cuts stored for 28 days consisted primarily of Lactobacillus sp., while Pseudomonas sp. and Enterobacteriaceae represented only a small percentage of the psychrotrophic microflora at that time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00715_41_4.x
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  • 4
    Electronic Resource
    Electronic Resource
    BLADE TENDERIZATION OF BEEF PSOAS MAJOR AND SEMITENDINOSUS MUSCLES (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: Muscles from 20 U.S. Good carcasses were passed through a blade tenderizer one (IX), two (2X) or three (3X) times to determine effects on cooking and palatability characteristics. Psoas major (OX, IX) and semitendinosus (OX, IX, 2X, 3X) muscles were studied. Blade tenderization had little or no effect on thawing loss, cooking loss, cooking time or degree of doneness for steaks from either muscle. Blade tenderization (IX) decreased (P 〈 0.05) shear force requirements and amounts of organoleptically detectable connective tissue and increased (P 〈 0.05) ratings for tenderness for cooked steaks from both muscles. Shear force data suggested that semitendinosus can be made as tender as psoas major by blade tenderization (2X), but organoleptic data did not support such a conclusion, suggesting that sensory panel members considered factors other than or in addition to resistance to shear in assessing relative tenderness. Blade tenderization enhanced the tenderness of two muscles which differ greatly in connective tissue content. Absolute response to blade tenderization (IX) was greater for semitendinosus (by 0.3 kg, shear force; by 0.5 rating scale units, connective tissue amount; and by 0.2 rating scale units, tenderness) than for psoas major. Data suggest that blade tenderization disrupts connective tissue, but not to the extent that would allow blade tenderized muscles high in connective tissue to be used interchangeably with untreated muscles of low connective tissue content.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08413.x
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  • 5
    Electronic Resource
    Electronic Resource
    ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS (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: Ground beef patties containing 10, 20 or 30% textured soy protein (TSP); 10, 20 or 30% mechanically deboned beef (MDB); or combinations of 10% TSP plus 10% MDB, 20% TSP plus 20% MDB, or 30% TSP plus 30% MDB were evaluated for chemical composition, raw product appearance, cooking characteristics and palatability. Raw patties containing 20% or 30% TSP were lighter in color than control (all-beef) patties and therefore received lower overall appearance ratings. Raw patties containing 10% or 20% MDB were significantly darker in color and finer in visual texture than control patties, Raw patties containing combinations of TSP and MDB were generally acceptable in color but too fine in visual texture which lowered overall appearance ratings at the 40% and 60% (TSP plus MDB) substitution levels. Proximate analysis indicated that cooked patties containing TSP retained more moisture but lost more fat than controls, whereas patties containing 10% or 30% MDB lost slightly less fat during cooking than all-beef patties. In comparison with control patties, cooking losses. were lower for patties containing 10% or 30% MDB. Cooking losses were similar for patties containing both TSP and MDB and for patties containing TSP alone. Taste panel evaluation indicated that addition of 20% or 30% TSP decreased flavor desirability and overall palatability ratings. Blended patties containing 20% or 30% MDB had less desirable ratings for taste panel texture than all-beef patties, These data suggest that 10% TSP plus 10% MDB can be added to ground beef patties without significantly affecting overall appearance of raw product, surface area shrinkage during cooking, cooked patty appearance or palatability traits.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01251.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Hot-Boning and Particle Thickness on Restructured Beef Steaks (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: Restructured steaks were made using hot-boned or aged beef made from sliced particles (2.5 mm or 5.0 mm thick). Beef slices were formed to make restructured steaks. The steaks were evaluated for cooking characteristics, textural properties and sensory attributes. Restructured steaks made from hot-boned beef were generally considered less tender and received lower texture desirability, flavor desirability and overall palatability ratings as compared to steaks made from aged beef. Restructured steaks made from larger meat slices (5.0 mm) were less tender and received lower texture desirability ratings than restructured steaks made with thinner slices (2.5 mm).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12766.x
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  • 7
    Electronic Resource
    Electronic Resource
    Physical and Sensory Properties of Chicken Patties Made with Varying Proportions of White and Dark Spent Fowl Muscle (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: Spent fowl was flaked and formulated to include: (1) 100% dark meat; (2) 75% dark meat, 25% white meat; (3) 50% dark meat, 50% white meat; (4) 25% dark meat, 75% white meat; and (5) 100% white meat. Patties were made and half from each formulation were coated with calcium alginate. Proximate analysis of patties before and after cooking, calculation of cooking loss, and evaluations for textual properties and sensory attributes were performed. As the proportion of white meat increased, the samples contained less fat, had less cooking loss and shrinkage, and received higher sensory preference scores. Patties coated with calcium alginate were more desirable in texture, flavor, juiciness, and overall palatability as compared to the controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15360.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa-metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13827.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effect of High Temperature Conditioning on Beef from Grass or Grain Fed Cattle (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: Hereford by Angus heifers (n = 24) were fed grass or grain diets and slaughtered at 22 mo of age. The left side was chilled for 48 hr at 1°C while the right side was high temperature conditioned at 12 or 26°C for 3 hr and subsequently moved to the 1°C cooler. Meat from grass-fed heifers was darker in color, leaner and tended to be less tender than meat from gram-fed heifers. High temperature conditioning had no effect on carcass characteristics or cooked meat sensory attributes. Meat from the longissimus muscle was more tender and juicy than meat from the semitendinosus or semimembranosus.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13695.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), 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: Wholesale beef cuts were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l-3°C for 7, 14, 21, 28 or 35 days. Purge loss, trim loss, muscle color and odor were not generally affected by degree of vacuum. Fat appearance and surface discoloration ratings for primal cuts favored the use of a high level of vacuum in three of five storage intervals. Total desirability ratings for primal cuts packaged with high vacuum were higher than those for primal cuts packaged with low vacuum at all five storage intervals. Cuts from the low vacuum treatment had consistently higher numerical values for trim loss than did cuts from intermediate or high vacuum level groups, but these differences were not statistically significant. Degree of vacuum used during storage of primal cuts did not generally affect the peripheral discoloration, surface discoloration or total desirability of subsequent retail steaks. However, among primal cuts stored for 21 days, peripheral discoloration and total desirability scores were lowest (P 〈 0.05) for retail cuts from the low vacuum treatment. Differences in juiciness, flavor desirability, overall satisfaction and Warner-Bratzler shear values for retail steaks were not related to the degree of vacuum used to store primal cuts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00714_41_4.x
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