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  • 1
    Electronic Resource
    Electronic Resource
    EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), 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: SUMMARY— Selected characteristics of beef rib steaks representing three physiological maturity levels and two marbling levels were investigated. Paired steaks at the 1lth thoracic vertebra were used to obtain cooking time and losses, palatability scores, Warner-Bratzter shear values, and selected histological data. In addition, steaks from the left 7th and right 8th thoracic vertebrae positions were used to measure cooking time and losses, Warner-Bratzfer shear values, waterholding capacity, pH, color-difference, and total moisture. Ether extract was obtained for raw longissimus dorsi at the 12th thoracic vertebra. Maturity and marbling affected told moisture (P 〈 0.001), quantity of fat in raw muscle (histological measurement, P 〈 0.01). ether extract (P 〈 0.001). and dripping losses (7th and 8th thoracic vertebrae P 〈 0.001). Other factors were not affected significantly. Maturity and marbling, at levels represented, had little effect on palatability of the steaks, although generally, measurements for fat content were higher and those for moisture lower at the higher marbling level. Most correlation coefficients for overall acceptability and histological measurements were low. Tenderness had more influence on the overall acceptability of the meat than flavor or juiciness. Moderate to high relationships occurred between cooking time and both initial weight of steaks and cooking losses. Generally, waterholding capacity was not related to pH, total moisture, or cooking losses. Correlation coefficients for pH vs. shear value and pH vs. color-difference were low.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb06383.x
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  • 2
    Electronic Resource
    Electronic Resource
    COOLING OF PORCINE HAM BY OIL IMMERSION (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: 12 swine (8 Hampshire and 4 Yorkshire barrows) were selected for this study. Each animal was slaughtered and the hams removed from the “hot” carcass. Individual paired hams from the same animal were placed in 1 of 2 cooling systems (immersion in refrigerated light mineral oil or a forced-air system). Both systems were operated at 40°F and were equated on the basis of the heat-transfer coefficient. Cooling periods to reach a given temperature were recorded in order that evaluations could be made on how well the heat-transfer coefficients were equated and to assess economies of cooling times. Total moisture loss from the hams during cooling was recorded to compare oil immersion with air chilling. Cooling curves and the F-test in conjunction with the analysis of variance indicated that the difference in cooling time between the 2 systems was nonsignificant when the heat-transfer coefficients were equal. The objective to equate the heat-transfer coefficients was, therefore, accomplished. Chilling by oil immersion was 1.57 times faster than chilling in the forced-air system when both the air and oil velocities were 10.0 ft/sec. Moisture loss in the air chilling method was from 4.34 to 2.42 times greater than that in the oil immersion system when the air velocity was approximately 176 times greater than the oil velocity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb04841.x
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  • 3
    Electronic Resource
    Electronic Resource
    REGIONAL WATER QUALITY MANAGEMENT BY THE GENERALIZED REDUCED GRADIENT METHOD (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of the American Water Resources Association 9 (1973), S. 0 
    Details
    ISSN: 1752-1688
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Architecture, Civil Engineering, Surveying , Geography
    Notes: : A river basin-wide water quality management system is considered. The river receives thermal as well as organic wastes. At-source treatment of these pollutants is imposed to control the basin-wide water quality. The related water quality standards are: the minimum DO concentration, the maximum allowable BOD concentration, the maximum allowable stream temperature, and the allowable rise in stream temperature. The general dynamic mathematical model representing water quality in streams and the thermal effects on BOD and DO concentrations is presented. The model is highly nonlinear in nature. The optimal management problem involving the model is solved by a recently developed nonlinear propgramming technique - the generalized reduced gradient (GRG) method. Comparison of results obtained by the GRG method vs. dynamic programming, and of results using a more realistic mathematical model vs. a simple model are presented. The analysis procedure can be applied to designing new and examining existing water quality programs, and to study the influence of alternate policies and constraints.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1752-1688.1973.tb05855.x
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  • 4
    Electronic Resource
    Electronic Resource
    Drain Installation for Nitrate Reduction (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Ground water 8 (1970), S. 0 
    Details
    ISSN: 1745-6584
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Energy, Environment Protection, Nuclear Power Engineering , Geosciences
    Notes: A field experiment has been installed near Firebaugh in the San Joaquin Valley of California to test submergence of drains as a means of denitrification of ground water. Laboratory and field experiments have shown that denitrification occurs in saturated soil where there is ample organic carbon available for bacterial metabolism. Denitrification and dilution of high nitrate ground water were accomplished in the field.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-6584.1970.tb01310.x
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  • 5
    Electronic Resource
    Electronic Resource
    ACID PRODUCTION BY Streptococcus lactis IN LOW-LACTOSE SKIM MILK (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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.1365-2621.1973.tb02078.x
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  • 6
    Electronic Resource
    Electronic Resource
    The Price Determination of Convertible Loan Stock: a UK Model (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of business finance & accounting 1 (1974), S. 0 
    Details
    ISSN: 1468-5957
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Economics
    Notes: The paper develops a model of the price determination of convertible loan stock in the UK, the parameters of which are then estimated. The methodology employed is essentially an extension of the premium adjusted approach, the convertible price being calculated by adjusting the value of the inherent equity for the various differences between the two forms of security such as arise in income entitlement, downward protection and marketability. Also the results using this model are compared with similar models developed from USA data, showing a remarkable degree of similarity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1468-5957.1974.tb00874.x
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  • 7
    Electronic Resource
    Electronic Resource
    IMPROVED REVERSE OSMOSIS PERMEATION BY HEATING (1973)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 38 (1973), 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: At higher temperatures reverse osmosis membrane coefficients increase and cause permeation rates to increase. Diffusion coefficients also increase and viscosity coefficients decrease causing concentration polarization to decrease and improve permeation. Experiments were performed with 15% (w/w) sucrose solutions in tubular cellulose acetate reverse osmosis membranes at 500 psig for low flow rates (Reynolds numbers between 10 and 1000). Depending upon the flow rate and mode of heating, raising the temperature from 25 to 35°C increased permeation rates up to 20%, and from 25 to 45°C up to 55%. Two methods of heating were tested: preheating the entire feed to the system, and heating the boundary layer at the membrane surface. Comparisons with theory are discussed
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02830.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF AGING ON PALATABILITY AND SELECTED RELATED CHARACTERISTICS OF PORK LOIN (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: Selected characteristics of 24 left pork loins representing 4 aging (chilling at 36°F) periods (1, 4, 8 and 12 days) were investigated. The loin was cut into 4 sections: al the 4th to 8th thoracic vertebra, b) the 8th to 12th thoracic vertebra. c) the 12th thoracic to the 1st lumbar vertebra and dl the 1st to 5th lumbar vertebra. 2, 1.5-in. chops were cut from the posterior end of each section and used for measurements on the cooked meat (cooking time and losses, palatability scores, shear value, water-holding capacity, total moisture, free fatty acids and pH). The remaining portion of the sections was used for measurements on the raw meat (total moisture. free fatty acids, pH, lactic acid, TBA, ether extract and free aminesl. Significant increases after 12 days’aging were noted in cooking time in min/lb (P 〈0.05), dripping cooking losses (P 〈 0.05), acid numbers for raw and cooked fat (P 〈 1.01), pH of raw (P 〈 0.05) and cooked (P 〈 0.01) muscle, TBA value of raw muscle (P 〈 0.05). tenderness score (P 〈 0.05) and free amines (P 〈0.01). Decreases (P 〈 0.05) were noted for percentage total moisture of raw muscle and shear values. Aging pork loin for 12 days had only a slight effect on palatability. Few significant changes were noted in the pork loins until after 4 days of aging. However, free amines in raw muscle and free fatty acids of cooked meat increased (P 〈 0.05) between 1 and 4 days of aging. Generally, aging was of little benefit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12165.x
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  • 9
    Electronic Resource
    Electronic Resource
    AN EVALUATION OF A METHOD FOR MEASURING SHEAR FORCE FOR AN INDIVIDUAL MUSCLE FIBER (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb00977.x
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  • 10
    Electronic Resource
    Electronic Resource
    SOYA ADDITIVES IN BEEF PATTIES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), 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.1365-2621.1974.tb01007.x
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