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  • 1
    Electronic Resource
    Electronic Resource
    Evaluation of a Food Processor for Making Model Meat Emulsions (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: Meat emulsions or batters made with a retail food processor were compared to batters produced by three commercial machines (silent cutter, Schnellkutter, and emulsifier) and two laboratory machines (small size cutter and blender) for suitability in laboratory studies. Batters were evaluated for post-heating fat losses and smokehouse water losses. Stabilities of the finished frankfurters were evaluated by severe cooking weight changes, penetration forces, fat droplet sizes, and sensory qualities. The food processor was comparable to the other machines for producing high quality batters and had the advantage of being inexpensive, economical with ingredients, and time-saving.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10440.x
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  • 2
    Electronic Resource
    Electronic Resource
    Stability and Gel Strength of Frankfurter Batters Made with Reduced NaCl (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: A detailed examination of fat emulsification and water-binding capacities in frankfurter batters and the cooked batters' textural responses to lowered levels of added sodium chloride was conducted. In response surface analyses of water and fat exudations and gel strength with varying compositions of fat, water, meat, and salt, the area of maximum stability decreased and moved toward a higher fat content when the salt was reduced from 2.5 to 1.5%. Gel strength increased with increasing content of lean meat and decreased with lowered salt levels. When salt, pH, chopping temperature, and cooking temperature were varied from the standard conditions, water exudate was generally affected first and most intensely while the gel strength was second. Fat release did not occur until more extreme conditions were encountered.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14988.x
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  • 3
    Electronic Resource
    Electronic Resource
    Growth of Clostridium sporogenes and Staphylococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride (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: Cooked corned beef made with normal (ca.2.5%) or a reduced (ca.1.5%) level of salt were inoculated with either clostridial spores or with staphylococci and incubated at temperatures ranging from 5 - 30°C. Growth of indigenous microflora, staphylococci, or clostridia was similar at both salt levels at a given incubation temperature. However, increasing the abuse temperature greatly increased the growth of all organisms. Outgrowth of clostridial spores occurred in ground cooked corned beef which contained the normal residual nitrite of 40 - 45 ppm; readdition of nitrite to 150 ppm at the time of inoculation markedly reduced growth. Gas production was not a good indicator of clostridial growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13387.x
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  • 4
    Electronic Resource
    Electronic Resource
    INFLUENCE OF DIVALENT CATIONS ON POULTRY MEAT EMULSIONS AND SAUSAGES (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 emulsifying capacity of a 3% NaCl extract of chicken white muscle was decreased by 10 mM CuCl2, slightly increased by FeCl2, and greatly increased by ZnCl2. Calcium and other cation chlorides had no effect. Zinc enhancement was optimum at pH 5.5. At pH values above 4.3,10 mM Cu would not form an emulsion but 1 mM Cu increased emulsifying capacity as pH increased. When 2.2 mM zinc or copper was included in the formulation, the force required to shear sausages prepared from red and white muscle was reduced by half and the water and fat losses on cooking were large. Addition of calcium or iron to the sausage emulsion was less detrimental.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02293.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Sodium Chloride Levels in Frankfurters on the Growth of Clostridium sporogenes and Staphylococcus aureus (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: Frankfurters were made with 100%, 80%, and 60% of the normal 2.5% added NaCl, plus 150 ppm NaNO2 and 430 ppm ascorbate. They were either untreated or inoculated with Staphylococcus aureus or Clostridium sporogenes and incubated at a moderate abuse temperature of 11°C for up to 11 days. A slightly more rapid growth of the natural flora was noted in the frankfurters containing 60% of the normal salt compared to those containing higher levels of salt. No outgrowth of clostridial spores occurred in any inoculated sample. Staphylococcal growth was slow and inconsistent, with no effect related to salt levels. Incubating frankfurters at higher tern. peratures showed that abuse temperature had a greater effect on total aerobic and staphylococcal growth than did the salt levels tested.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12419.x
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  • 6
    Electronic Resource
    Electronic Resource
    THAW RIGOR INDUCED ISOMETRIC TENSION AND SHORTENING IN BROILER-TYPE CHICKEN MUSCLES (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb02243.x
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  • 7
    Electronic Resource
    Electronic Resource
    STABILITY OF RAINBOW TROUT (Salmo gairdneri) MUSCLE LYSOSOMES AND THEIR RELATIONSHIP TO RIGOR MORTIS (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), 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.1365-2621.1975.tb00575.x
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  • 8
    Electronic Resource
    Electronic Resource
    Listeria monocytogenes Survival Model Validated in Simulated Uncooked-Fermented Meat Products for Effects of Nitrite and pH (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: Previous modeling studies in broth cultures demonstrated that acidity and nitrite increased the inactivation rate of Listeria monocytogenes. To validate this effect during storage of simulated uncooked-fermented meat products, lean beef was ground with salt, adjusted to pH 4.0–5.1, and treated with nitrite at 0–300 μg/mL. Samples were immediately inoculated with L. monocytogenes (107 CFU/g) and survivors were enumerated over 21 days storage at 37°C. The time to achieve a four log decline as greatly affected by pH, ranging from 21 days at pH 5.0 to 〈 1.0 day at pH 4.0. Growth occurred at pH 5.1 after a long lag period. Nitrite additions did not affect survival, suggesting that the effective concentration was the rapidly decreasing residual nitrite level.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08121.x
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  • 9
    Electronic Resource
    Electronic Resource
    Steam Surface Pasteurization of Beef Frankfurters (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: Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long-term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06883.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of Lactic Acid on Epimysial Connective Tissues of Muscles Used for Restructured Beef Steaks (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: Isolated strips of epimysium from beef forequarter muscles were treated with several acids and other chemicals to degrade the connective tissue. Lactic acid significantly reduced the shear force to penetrate the strips. Muscles were excised intact from beef clod, immersed in 0.5M lactic acid for 30 min at 23°C diced and restructured into steaks. This significantly decreased the amount of connective tissue, shear force values in the restructured steaks, and water binding compared to steaks made from untrimmed muscles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05249.x
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