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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Cooking Method on the Texture of Epimysial Tissue and Rancidity in Beef Roasts (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: Twelve top round roasts from two Utility-grade cows were randomized and cooked by microwave, convection or conventional methods after epimysial tissue had been inserted into each roast. The freshly cooked and stored roasts were evaluated for rancidity using three TBA methods, and textural determinations were made on epimysial tissue. TBA numbers increased from day 0 through day 11. Shear values for epimysial tissue from 8-year old animals cooked by microwave tended to be lower than those for tissues cooked by convection or conventional methods, but no differences in cooking method were observed for tissue from l-year old animals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb11230.x
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  • 2
    Electronic Resource
    Electronic Resource
    Evaluation of TBA Methods for Determination of Lipid Oxidation in Red Meat from Four Species (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: Four methods of TBA analysis were used to study lipid oxidation in cooked longissimus and biceps femoris muscle from 10 antelope, deer, elk and beef animals. Pigment characteristics and total lipid were also evaluated to determine their effect on lipid oxidation. Differences (P 〈 0.05) existed among species for all TBA methods studied. Differences in pigmentation, percent lipid and phospholipids existed (P 〈 0.05) among methods of TBA analysis and among species. No one factor was consistently correlated with degree of lipid oxidation for any of the methods or species studied. Beef tended to be higher in percent fat and lower in total pigment and percent hemoglobin than tissue from the other species. Beef also tended to produce TBA numbers which were higher than those from antelope, deer or elk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05082.x
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    Paper (German National Licenses)
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