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  • 1980-1984  (91)
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  • 1
    Electronic Resource
    Electronic Resource
    Paracrystals and growth-disorder models (1980)
    [S.l.] : International Union of Crystallography (IUCr)
    Acta crystallographica 36 (1980), S. 921-929 
    Details
    ISSN: 1600-5724
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: Some problems of the paracrystal model of diffraction from distorted lattices are discussed. The relationship between paracrystals and crystal growth-disorder models is established and the latter are used to generate examples of distorted lattices having many of the properties envisaged for paracrystals without some of the drawbacks.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0567739480001921
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  • 2
    Electronic Resource
    Electronic Resource
    Bovine Bone Marrow Lipids (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: Characteristics of marrow lipids in bones from three different anatomical locations (cervical, lumbar, femur) in steers and cows on low energy (range) or high energy (feedlot) diets are reported. Cervical marrow contained the least and femur marrow the most total lipid and triglycerides (TG) were the major type of lipid present in all marrows. Phosphatidyl choline was the major PL present in all marrows. The predominant fatty acids were 16:0, 18:0 and cis 18:1. There were no consistent effects due to anatomical location of bone, diet or sex upon any of the acids measured. TG structures were similar in all marrows and the fatty acid composition of TG from steer marrow resembled that of steer intramuscular TG.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10144.x
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  • 3
    Electronic Resource
    Electronic Resource
    Nucleic Acid Content of Bovine Bone Marrow, Muscle and Mechanically Deboned Beef (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: The purpose of this study was to quantify nucleic acids in bone marrow and to determine if nucleic acid levels in mechanically deboned meat (MDM) which contains marrow are high enough to be nutritionally hazardous. Bone marrow from cervical and lumbar vertebrae, MDM and longissimus muscle samples were analyzed for DNA and RNA. Nucleic acid concentrations in marrow were influenced by class of animal and by anatomical location of bones. Marrow, MDM and muscle averaged 20.3, 7.6, and 1.4 mg DNA/g, and 1.9, 0.7 and 0.4 mg RNA/g respectively, indicating that increased levels of marrow in MDM would increase nucleic acid content. Nevertheless, processed meat is limited to 20% of the meat block as MDM. At this level processed meats would contain moderate amounts of nucleic acids which would not be substantially greater than levels already found in processed meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03003.x
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  • 4
    Electronic Resource
    Electronic Resource
    Qualities of Chunked and Formed Lamb Roasts (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: Influence of mechanically separated lamb (MSL), NaCl level, processing conditions and extenders on composition and quality of 72 chunked and formed lamb roasts were evaluated. Roasts with 0.5% NaCl had significantly (P〈0.05) lower juiciness and flavor scores than roasts containing 1.0-2.0% NaCl. Muscle chunk separation was more extensive and Instron breaking strength values were lower at the 0.5% NaCl level. Roasts containing 30% MSL were more tender and juicy than roasts containing 10% MSL and they had less cook loss. Soy-extended roasts had less desirable juiciness, flavor and texture scores and were lower in fat and lighter in color than control roasts or roasts containing dried skim milk. All roast formulations had TBA values below 1.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14994.x
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  • 5
    Electronic Resource
    Electronic Resource
    Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb (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: Restructured chunked and formed roasts containing 10 or 30% mechanically separated lamb (MSL) were made with meat from ram or wether lambs. Roasts were either frozen immediately after formulation and stored at -30°C before cooking to 71°C, or precooked immediately to 63°C, chilled and reheated to 71°C before storage at 4 and -30°C. Storage periods varied depending upon treatment. Roasts with 10% MSL contained less total fat and less free fatty acids (FFA) than those with 30% MSL. There was little evidence of extensive lipid oxidation as measured by thiobarbituric acid values and peroxide oxygen values in any of the roasts. There was an indication that pre-cooking and curing prior to storage increased glycerolipid hydrolysis because of increased levels of FFA. Apparently increased hydrolysis occurred in triglycerides since levels of phospholipids did not change.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05111.x
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  • 6
    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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  • 7
    Electronic Resource
    Electronic Resource
    Lipid Characterization of Longissimus and Biceps Femoris Muscles from Beef Animals Exsanguinated at Various Times after Stunning (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: Lipid characteristics of bovine longissimus and biceps femoris muscle from 30 heifer carcasses which were exsanguinated 0 (control), 3 or 6 min after stunning were studied. Blood loss was greater when control animals were compared to animals stunned 3 or 6 min prior to exsanguination. However, total lipid, lipid phosphorus, cholesterol values and TBA numbers were similar among treatments. As time between stunning and exsanguination increased, monounsaturated and polyunsaturated fatty acids tended to increase. Delaying time between stunning and exsanguination had little influence on lipid characteristics of muscle even though large differences between lipid characteristics of muscle and blood exist.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07694.x
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  • 8
    Electronic Resource
    Electronic Resource
    Cholesterol Content of Beef Bone Marrow and Mechanically Deboned Meat (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: Marrow from cervical, lumbar and femur bones of 5 steers and 5 cows fed only on native range (grass fed) and 5 steers and 5 cows fed a finishing ration (grain fed) was analyzed for cholesterol content. The cholesterol content of the marrow was significantly different when diet or anatomical locations were compared. Bovine marrow from grass-fed animals averaged 119.6 mg/100g and marrow from grain-fed animals averaged 150.6 mg/100g marrow. The cholesterol content of marrow from the cervical, lumbar, and femur was 190.1, 124.1, and 91.0 mg/100g marrow, respectively. Mechanically deboned meat (MDM) and beef lean had a mean cholesterol content of 153.3 and 50.9 mg/100g tissue. Spinal cord material in MDM can account for the increased concentration of cholesterol in some MDM samples over the values for lean and marrow.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04485.x
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  • 9
    Electronic Resource
    Electronic Resource
    Intramuscular Lipids and Triglyceride Structures in Range and Feedlot Steers (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: Longissimus muscle of feedlot steers contained less moisture and more triglycerides (TG) but similar amounts of cholesterol and lipid phosphorus when compared to muscle of range steers. A 100-g portion of the muscle from feedlot steers provided more of all fatty acids analyzed except iso- and anteiso-tridecanoic and pentadecanoic acids (br 13:0, br 15:0) and octadecatrienoic acid (18:3). Structures of the intramuscular TG were not influenced by dietary treatment. Medium chain saturated acids (10:0 to 15:0) were distributed throughout all 3 positions, 16:0 predominated in the sn-1 position, 18:0 and 20:0 in the sn-1 and sn-3 positions. Br 13:0 and br 15:0 predominated in the sn-2 position and were essentially absent from the sn-3 position. Monounsaturated acids, with the exception of trans octadecenoic acid (trans 18:1), were found mainly in the sn-2 and sn-3 positions. Trans 18:1 predominated in the sn-1 and sn-3 positions thereby resembling a long chain saturated acid, Octadecadienoic acid (18:2) and 18:3 were about equally divided between positions sn-2 and sn-3. Tram 18:1 comprised 1.9 and 1.3% of total intramuscular fatty acids from range and feedlot steers, respectively. The structures of intramuscular TG, with respect to 18:2 and saturated acids, did not resemble those of native peanut oil which has been reported to be more atherogenic than randomized peanut oil.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04166.x
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  • 10
    Electronic Resource
    Electronic Resource
    A glacio-isostatic facies model and amino acid stratigraphy for late Quaternary events in Spitsbergen and the Arctic (1982)
    [s.l.] : Nature Publishing Group
    Nature 298 (1982), S. 437-441 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Strong early Holocene crustal uplift over the Spitsbergen archipelago reflects disappearance of an ice mass centred just north-east of the archipelago and which decayed rapidly just after 10,000 BP after a maximum extension between 12,600 and 10,000 BP. From the lithofacies distributions associated ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/298437a0
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