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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Mixing and Thermal Processing on Shelf-Stable Sectioned and Formed Beef (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: Sectioned and formed roast beef, vacuum mixed and heat processed in either retortable pouches or cans, had a lower cook yield than its nonvacuum mixed counterpart. Vacuum mixing had no significant influence on increasing particle-to-particle cohesion (binding strength). Sectioned and formed roast beef cooked in retortable pouches at 121°C (Fo= 6.0) had a higher cook yield and binding strength than product processed at 110°C (Fo= 6.0). Processing the canned product at 121°C (Fo= 6.0) as opposed to 110°C (Fo= 6.0) resulted in no improvement of cook yield or binding strength. Overall, product processed in retortable pouches had a higher binding strength, but a lower cook yield than product processed in cans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10092.x
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  • 2
    Electronic Resource
    Electronic Resource
    SENSORY, TEXTURAL AND YIELD PROPERTIES OF A COMBINATION HAM EXTENDED WITH ISOLATED SOY PROTEIN (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: Combination hams were prepared by injecting deboned ham muscles with brines containing solubilized isolated soy protein. The muscles were injected to levels of 30%, 45% or 60%, and then subjected to either 0 hr or 18 hr of intermittent massaging. The effects of massaging, isolated soy protein, and the level of injection on binding strengths, cooking yields and taste-panel scores were examined. Massaging and isolated soy protein improved both binding strength and cooking yield. increasing levels of injection decreased binding strength and cooking yield. Massaging improved uniformity, textural appeal, and overall acceptability, but decreased tenderness and did not affect juiciness and flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03443.x
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  • 3
    Electronic Resource
    Electronic Resource
    MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE (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: Samples of rectus femoris were collected from cured ham muscles which had been massaged for 0, 1, 2, 4, 8 or 24 hr with 0, 1, 2, or 3% of added salt in the presence or absence of 0.5% phosphate for examination with a scanning election microscope (SEM). After several hours of massaging, fiber disruption became evident. Further massaging resulted in longitudinal disruption of the fibers. Myofibrils were observed to separate and shred from the surface of the fibers. After 24 hr of massage, all treatments showed massive fiber disruption and loss of normal structural integrity. The effects of massaging were more pronounced in the presence of salts and phosphates at all time intervals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02337.x
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  • 4
    Electronic Resource
    Electronic Resource
    BINDING OF MEAT PIECES: A COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS (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: Suspensions of myosin, actomyosin and sarcoplasmic protein, isolated from beef semitendinosus muscle, were prepared at several protein concentrations and with various amounts of added sodium chloride up to 1.4M. An aliquot from each suspension was pressed between two pieces of muscle of fixed cross-sectional area and cooked. Binding strength was estimated from the force required to separate the meat pieces. At salt concentrations up to 1M the binding strength of myosin was superior to that of actomyosin (P = 0.05 – 0.001), and that of sarcoplasmic protein was too low to be measured by the techniques that were used. However in the absence of added sodium chloride, a mixture of sarcoplasmic protein and myosin had greatest (P = 0.05) binding strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08437.x
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  • 5
    Electronic Resource
    Electronic Resource
    Algin/Calcium Gel as a Raw and Cooked Binder in Structured 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: Structured meat products which could bind raw as well as cooked would be superior to existing structured products. Therefore, the algin/calcium gel system was, studied. Structured beef steaks were made using three levels of sodium alginate and three levels of CaCO3. Three additional treatments were included as controls. Treatments were subjectively evaluated for six raw parameters: discoloration, color intensity, alginate pocket area, alginate pocket size, percentage fat and raw bind. Treatments were also subjectively evaluated for four cooked parameters: aroma, flavor, mouthfeel and cooked bind. The algin/calcium gel mechanism can be used to produce structured beef steaks which bind in both the raw and cooked state. Optimum ingredient levels were 0.8–1.2% sodium alginate, 0.144–0.216% CaCO3 with 500 ppm sodium erythorbate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb10836.x
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  • 6
    Electronic Resource
    Electronic Resource
    CRUDE MYOSIN FRACTIONS AS MEAT BINDERS (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: A model system designed for the Instron Universal Testing Machine to record the peak force required to separate pieces of meat at a binding junction was used to measure the ability of various muscle protein fractions to bond meat pieces. The binding abilities of crude myosin preparations were found to be significantly greater than the binding ability of either a muscle homogenate free of fat and sarcoplasmic proteins, a total muscle homogenate or a nonprotein control consisting of salt, phosphate and water. Crude myosin fractions extracted from pre- and post-rigor bovine muscle over short and long extraction times with three extracting solutions, Guba-Straub, Hasselbach-Schneider and Weber-Edsall, were measured for binding ability, yield and mole ratio of myosin to actin by scanning SDS-PAGE gels. Results showed that the Hasselbach-Schneider myosin was superior to the Guba-Straub and Weber-Edsall myosins in both binding ability and yield. Comparisons of mole ratios with binding abilities showed that when the same extracting conditions were present the higher proportion of myosin resulted in a higher binding ability. However, when different extracting conditions were present, the higher proportion of myosin did not always give a higher binding ability. These results imply that ionic interactions are inculpated in the binding phenomenon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03463.x
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  • 7
    Electronic Resource
    Electronic Resource
    MICROSTRUCTURAL COMPARISONS OF THREE COMMERCIAL FRANKFURTERS (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 commercially available brands of beef and pork frankfurters were compared by light and scanning electron microscopy for protein matrix structure and fat distribution within the sausages. One brand had a coarse protein matrix structure, large fat droplets and some large pieces of intact muscle, while a second brand had a more uniform fat and protein distribution with some visible muscle fragments present. A third brand of frank had uniformly small fat droplets evenly distributed in a protein matrix. Scanning electron micrographs show this frank to be a true meat emulsion. These observations show the wide variation between the microstructure of acceptable commercial frankfurters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02436.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF ULTRASONIC TREATMENT ON BINDING STRENGTH IN CURED HAM ROLLS (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: The purpose of the study was to determine the effects of ultrasonic treatment on muscle microstructure, breaking strength, cook yield, and protein extractability of ground cured ham rolls. A miniaturized system was designed which subjected ground ham to slow mixing and ultrasonic treatment. The samples were mixed for various times up to 2 hr, then stuffed into stoppered glass tubes for cooking in 80°C water bath. Controls were treated similarly, but without ultrasonic treatment. Results showed that ultrasound caused changes in muscle microstructure, increased breaking strength as measured in g/cm2 on an Instron Universal Testing Machine, decreased cooking loss and increased the extractability of salt-soluble protein. Ultrasound had no effect on the extractability of water-soluble protein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02442.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF SALT, PHOSPHATE AND SOME NONMEAT PROTEINS ON BINDING STRENGTH AND COOK YIELD OF A BEEF ROLL (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: Beef rolls were prepared with coarse-ground beef (25.4 mm plate), 8% added water and either salt, salt plus 0.25% sodium tripolyphosphate (TPP), soy isolate, textured soy protein and modified whey solids at 1, 2 or 3% levels. Binding strength was measured with an Instron as the amount of force necessary to break a beef roll across bridge widths of 75, 100, 125 and 150 mm. Binding strength increased as salt content increased from 1% to 3%. Cook yield increased from 79% with 1% salt to 93% with 3% salt. The addition of 0.25% TPP resulted in an additional increase in binding strength. Cook yield increased from 93% with 1% salt plus 0.25% TPP to 98% with 3% salt plus 0.25% TPP. The modified whey selids at 2% level had the highest binding strength of the nonmeat protein materials added. This was similar to 2 or 3% added salt. The soy isolate at 3% level resulted in the highest cook yield, 78%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00633.x
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  • 10
    Electronic Resource
    Electronic Resource
    PHOSPHOCREATINE AND NUCLEOTIDE CHANGES IN PIG LONGISSIMUS MUSCLE DURING THE DEVELOPMENT OF RIGOR MORTIS UNDER CONTROLLED ENVIRONMENTAL CONDITIONS (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: This study was conducted to compare the depletion of phosphocreatine (PC) and nucleotides (ATP and ADP) in strips of muscle which had been used for extensibility meesurements in the rigorometer with control strips of muscle which had been held unrestrained in the same environment. There were no significant differences in PC and ATP between the rigorometer and control strips. Rigorometer strips from “Stress-susceptible” pigs had less rapid and less extensive depletion of ADP than did control strips from the same animals. It appeared that extensibility remained in the tissue after the A TP had been depleted, but not after AOP reached a low level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04811.x
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