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  • 1975-1979  (17)
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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
    EFFECTS OF PRERIGOR CONDITIONING TREATMENTS ON LAMB MUSCLE SHORTENING, pH AND ATP (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: Effects of prerigor conditioning treatments on processing time, quality characteristics and muscle properties were determined using three muscles from each of 84 lamb carcasses. Carcasses (n = 72) were subjected, beginning 1 hr post-exsanguination, to one of six conditioning treatments and compared to normally chilled lambs (n = 12). Treatments differed in conditioning period, conditioning chamber environment (temperature, relative humidity, air velocity) and in use of electrical stimulation. All carcasses were maintained at 0°C after the 2-8 hr conditioning period until fabrication at 72 hr postmortem. Panel ratings (SPR), shear force (SF), water-holding capacity (WHC) and sarcomere length (SL) were determined for longissimus dorsi (LD), biceps femoris (BF) and semimembranosus (SM) muscles. Lambs in treatments +49 and +32 had the slowest rate of temperature decline, high rates of pH and ATP decline, low WHC, the most pronounced sarcomere shortening and the toughest LD and BF. Carcasses in the +16 treatment reached temperatures critical to cold shortening (9-11°C) 8-9 hr later than carcasses in the -16 treatment, had longer sarcomeres, had more tender BF (SF) and SM (SPR and SF) muscles but had much lower WHC. Among carcasses conditioned at -32°C, those which were electrically stimulated (ES) had lower carcass temperatures at 3 and 4 hr postmortem, had faster rates of pH (LD and BF) and ATP (LD) decline and lower WHC but did not differ in tenderness from those which were not ES. Production of tender lamb, with minimal energy expenditure and no increase in cooler shrinkage, was best accomplished by chilling lambs for 8 hr at +16°C (65% relative humidity and 9m/min air velocity).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02340.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF THERMOCOUPLE WIRE SIZE ON THE COOKING TIMES OF MEAT SAMPLES (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: The study was designed to determine if two types of thermocouples give the same readings when placed in the same steak and if not, which thermocouple actually gives the more accurate temperature measurement. The larger thermocouple was made of 23 gauge (0.048 cm diam) copper/constantan wire; the smaller, 40 gauge (0.008 cm diam). Results indicate cooking times will be shorter in small steaks if the larger thermocouples are used. There is evidence the larger thermocouples conduct heat into small steaks whereas the smaller thermocouples do not; the smaller thermocouples give a better indication of the internal temperature of the meat than do the larger thermocouples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12618.x
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  • 4
    Electronic Resource
    Electronic Resource
    MECHANICALLY DEBONED GOAT, MUTTON AND PORK IN FRANKFURTERS (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: Twelve batches of frankfurters were prepared to contain 10, 25 or 40% mechanically deboned (MDB) meat from each of four sources (young goat, old goat, mutton and pork) and compared to a control frankfurter batch comprised of manually deboned beef and pork. MDB pork (derived from neckbones, vertebrae and ribs which had been previously debohed manually) contained less (P 〈 0.05) moisture and protein as well as more (P 〈 0.05) fat, ash and calcium than old goat, young goat and mutton (all of which were obtained by mechanically deboning whole carcasses). There were no major differences in moisture, fat or protein among the 13 batches of frankfurters. Processing characteristics (extent of fatting-out, ease of peelability, external surface color) differed very little when frankfurters containing MDB goat or MDB mutton were compared with control frankfurters. Frankfurters containing 10% MDB pork were acceptable in processing traits, but those containing 25% or 40% of MDB pork were very susceptible to mechanical deformation. Consumer panelists (n = 95) generally preferred or did not dislike the flavor, juiciness and texture of frankfurters containing 10, 25 or 40% MDB goat (young or old); 10, 25 or 40% MDB mutton; or 10% MDB pork when compared to control frankfurters. Frankfurters containing 25% or 40% MDB pork were assigned lower (P 〈 0.05) palatability ratings than were control frankfurters. Data suggest than desirability of MDB meat for use in processed meats may depend more on the proportion of bone in the meat that is mechanically deboned than upon differences in species.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01250.x
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  • 5
    Electronic Resource
    Electronic Resource
    FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB (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: 40 lambs were selected to vary in amount of finish for use in determining the mechanism by which fatness affects tenderness. Lambs with thick (n = 10), intermediate (n = 20) or thin (n = 10) finish were slaughtered, chilled at 1 ± 1°C and samples obtained from three muscles for chemical, histological, physical and organoleptic analyses. Subcutaneous fat was removed from one side of each carcass in the intermediate finish group to facilitate comparisons on a within-carcass basis. The data suggest that lamb carcasses which have increased quantities of fat (subjectively determined via live evaluations of finish or objectively determined via subcutaneous fat thickness measurements and marbling scores): (a) chill more slowly; (b) maintain muscle temperatures conducive to autolytic enzyme degradation for greater periods of time postmortem; (c) sustain less shortening of sarcomeres; (d) have muscles with lower ultimate pH values; (e) have less perceptible or softer connective tissue; and (f) are more tender than lamb carcasses which have limited quantities of fat. The data support the hypothesis that deposition of increased quantities of subcutaneous or intramuscular fat (particularly in carcasses with limited quantities of subcutaneous finish) increases tenderness via changes in postmortem chilling rate. An increased quantity of fat decreases the rate of temperature decline (either by insulation or via an increase in carcass mass), enhances the activity (or increases the duration of active proteolysis) of autolytic enzymes in muscle, lessens the extent of myofibrillar shortening and thereby increases the ultimate tenderness of cooked meat from a fatter carcass.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00717_41_4.x
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  • 6
    Electronic Resource
    Electronic Resource
    ELECTRICAL STIMULATION OF HIDE-ON AND HIDE-OFF CALF CARCASSES (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: In 60 unsplit calf carcasses, effects were determined of hide removal (before or after chilling) and electrical stimulation (SO impulses of 0.5-4.0 set duration of 440 volts; 45–75 min post-exsanguination) on certain characteristics of carcasses and loin steaks. Chilling of carcasses with the hide on improved color of the subcutaneous fat, but did not (P 〉 0.05) affect flavor, juiciness, tenderness or overall palatability of cooked loin steaks. Electrical stimulation lowered pH of longissimus muscles in carcasses at 2-11 hr postmortem, increased tenderness of cooked loin steaks and enhanced overall palatability ratings, but did not (P 〉 0.05) affect color, length of sarcomeres, thawing-cooking losses, flavor or juiciness of longissimus muscles. Comparison of hide-off, electrically stimulated carcasses with hide-on carcasses that were not electrically stimulated showed that carcasses from the latter treatment had more desirable color of subcutaneous fat, while loin steaks from carcasses in the former treatment were more tender and more satisfactory in overall palatability. Electrical stimulation can be used to enhance the tenderness of loin steaks from calf carcasses, irrespective of dressing style (hide-on vs hide-off).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb03783.x
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  • 7
    Electronic Resource
    Electronic Resource
    HIGH TEMPERATURE EFFECTS ON LYSOSOMAL ENZYME DISTRIBUTION AND FRAGMENTATION OF BOVINE MUSCLE (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: Bovine muscle samples were fractionated and assayed to assess the effects of high postmortem temperatures on lysosomal enzymes and muscle fragmentation values. Samples of the longissimus dorsi muscle were excised from both sides of six animals. One muscle was held at 37°C (HT) and the other was maintained at 2°C as control (C). The pH of the muscles was determined at 1, 4, and 12 hr postmortem. After 12 hr the muscles were homogenized and centrifuged to separate sedimen-table and unsedimentable fractions which were assayed for β-glucuronidase and cathepsin C activities. A fragmentation value was also determined for each sample. The pH of the HT samples dropped more rapidly and was significantly lower at both 4 and 12 hr. No detectable difference in total β-glucuronidase activity was observed between HT and C samples but the distribution was markedly altered as shown by significant differences in the percent of total activity that was unsedimentable (HT 〉 C, P 〈 0.025) and specific activities of the sedimen-table (HT 〉 C, P 〈 0.025) and unsedimentable (HT 〉 C, P 〈 0.025) fractions. For cathepsin C there was a significant drop in total enzyme activity (HT 〉 C, P 〈 0.005) resulting from an apparent degradation of the unsedimentable enzyme which had been released by the HT treatment. The fragmentation values were significantly different showing that the HT samples had probably undergone limited proteolysis resulting in a reduction of muscle fragment size after homogenization. These results add support for the role of lysosomal enzymes in postmortem tenderization.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01534.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS (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: A study was conducted using two muscles of different connective tissue content [13.13 ± 3.11 and 2.47 ± 0.95 mg collagen/g of muscle for sternomandibularis (S) and psoas major (PM) muscles, respectively], which had shortened to various sarcomere lengths (1.35-2.6 μm and 1.7-3.25 μm for the S and PM muscles, respectively). Differences in structural preservation of the mitochondria, triads and Z-lines were noted for the stretched and contracted samples of both muscles. The difference in connective tissue of the two muscles was related to the differences in tenderness of these muscles at all sarcomere lengths. However, the difference in tenderness of these muscles was not constant at all sarcomere lengths, with the S muscle decreasing in shear force at a faster rate due to increasing sarcomere length. This phenomena is probably due to a toughening of both connective tissue and muscle fibers as the S muscle shortens, whereas, in the PM muscle, only the muscle fibers cause a toughening due to shortening. This study also indicates the effectiveness of using a trained sensory panel to detect connective tissue and muscle fiber tenderness separately.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00740_41_4.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODS (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: A comparison of changes in tenderness in response to heat was made between meat from three animals that had one side suspended from the achilles tendon and the other side suspended from the obturator foramen. There was a decrease in tenderness due to heating muscles to higher internal temperatures as evidenced by higher shear force values and lower sensory panel scores for all muscles, except for shear of the longissimus, biceps femoris, and psoas major and ease of fragmentation for the longissimus and the gluteus medius. Analysis of the regression lines of shear and fragmentation versus mean temperature at a given cooking time indicated there was more toughening due to higher internal temperatures in a majority of muscles that were allowed to shorten than there was in those that had been prevented from shortening. These data indicate that muscles which are tenderized by prevention of shortening are less susceptible to toughening when cooked to greater degrees of doneness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00632.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES (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: The control (C) side of 23 animals was placed in a 2°C chill room at 1 hr postmortem, while the other side was high temperature cdnditioned (HT) at approximately 22°C for 4 hr postmortem, at 12°C for an additional 8 hr and was then placed in the 2°C chill room. The activity of cathepsin C and β-glucuronidase was measured on the nuclear, micro somal, and unsedimentable fractions at 12, 18 and 24 hr postmortem in order to determine the amount of sedimentable and free enzyme activity at these postmortem times. High temperature conditioning enhances the disruption of the lysosomal membrane as evidenced by a significant increase in percent of free enzyme activity at 12 hr postmortem for both cathepsin C and β-glucuronidase. There was also a significant decrease in total activity for both enzymes of the HT group at 12 hr postmortem due to autolysis of the free enzyme. These differences were not present at 18 and 24 hr postmortem (except for decreased total activity of cathepsin C at 18 hr), indicating that differences caused by high temperature conditioning take place very early postmortem and that the differences in enzyme activities are not detectable at later postmortem times. These results indicate that some of the differences in tenderness produced by HT treatments are possibly associated with the increased level of free lysosomal enzymes during the first 12 hr postmortem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01143.x
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