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  • 1
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The chemical, cooking and physical properties of semimembranosus, semitendinosus and biceps femoris of ham were determined. Significant differences in fat content of muscle and force required to penetrate the ham samples from the three muscles were found. No significant differences among three muscles in other properties were noted. A statistically significant correlation (r=-0.54) existed between the fat content of muscle and force required to penetrate the ham sample. Expressible juice from the muscles was significantly related to the cook loss and yield of hams. The moisture content of hams was also negatively related to the expressible juice. The possible mechanisms for these correlations are related to the ability of porcine muscles to chemically bind moisture during the cooking processes.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Processing and sensory characteristics of meat loaves prepared from CB, CBS, HB and HBS meats and formulated with varying levels of fat (30 and 40%) and added water (120 and 130%) were evaluated. Muscle pH values were observed to be the highest for HB raw materials and lowest for CBS materials. Loaves prepared from HB and HBS meats exhibited less cook loss. Higher levels of added water resulted in a greater amount of fat and moisture loss during cooking. Loaves formulated at the 30% fat level exhibited a more desirable color and were superior in sensory characteristics when compared with loaves formulated to the 40% fat level.
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  • 3
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of sodium tripolyphosphate and type of non-meat protein binders on the quality of smoked sausage produced from mechanically deboned poultry meat (MDPM) without skin were studied. Higher cook yields were observed in sausages containing soy protein isolate, soy protein concentrate and sodium caseinate (P 〈 0.05). Addition of sodium tripolyphosphate, with or without non-meat protein binder, also increased cook yields (P 〈 0.05). Objective and sensory textural attributes of firmness, chewiness and springiness were not affected by type of binder, but incorporation of phosphate increased sausage firmness. All chicken sausage treatments were considered acceptable by the sensory panel.
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  • 4
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Precooked, small-portion, microwave-reheatable steaks were processed from three grades (US Choice, US Select+, and US Select-) of top round beef. Marinated/tenderized samples were compared to nonmarinated/nontenderized controls from each grade. Untrained consumers (n=102) rated the sensory attributes, overall acceptability, and willingness to purchase the steaks at various settings (fast food, restaurant/cafeteria, supermarket). Marination and tenderization improved the sensory attributes, overall acceptability, and consumers' willingness to purchase the steaks, regardless of the grade from which they were prepared. Marinated/tenderized steaks from the US Select grade were more acceptable than nonmarinated/nontenderized steaks from the US Choice grade. Marinated/tenderized steaks from each grade required less force and energy to cut, contained about 3% more moisture and 0.5% less fat, and had more cooking loss than their control counterparts. However, consumers rated the marinated/tenderized products as being more tender, juicy, flavorful and more acceptable overall than controls.
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 9 (1986), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three experiments were conducted to determine effects of autolyzed yeast on frankfurter firmness, flavor, and yields. Smokehouse yields of laboratory prepared frankfurters (Experiment #1) were not affected (P 〈 0.05) by addition of autolyzed yeast (1%). Commercially produced frankfurters containing 0%, 1.0%, or 1.5% yeast (Experiment #2) or 0%, 0.75% or 1.0% yeast (Experiment #3) were subjected to sensory and yield evaluations. Frankfurters from Experiment #2, with 1% autolyzed yeast were more firm (P 〈 .10) than control frankfurters. Frankfurters from Experiment #3 with 0.75% and 1.0% autolyzed yeast were more firm (P 〈 .01, P 〈 .10) than controls. Vacuum packaged frankfurters containing yeast (Experiments #2 and #3), held 2, 4, or 6 weeks at 2–5°C, had less purge than their respective controls. Autolyzed yeast appeaers to enhance frankfurter flavor and firmness while reducing purge in vacuum packaged product.
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  • 6
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of soluble and insoluble components of beef skeletal muscle were examined by incorporating these fractions into batters made from beef heart and beef skeletal muscle and measuring the stability of these batters. In both types of batters, the homogenate residues promoted stability. Removal of salt from these residues decreased or removed their ability to stabilize the meat batters.
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  • 7
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tissue samples of kidney adipose tissue and semitendinosis muscle were exposed to various does of UV light. Exposure times were varied from 30 to 120 s while the light intensities were varied from 200 to 4000 microwatts per cm2. Naturally occurring bacterial flora and inoculum were both utilized. For all exposure times and intensities observed, no significant extension in shelf-life was noted. It appears that the exposure times and intensities used did not accelerate the formation of oxidative rancidity.
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  • 8
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken rolls were manufactured using ground dark fowl meat or mechanically deboned poultry meat as a binding substrate, sodium caseinate or soya isolate and a meat block that was mechanically tenderized or chunked. Effects of these treatments on yield, chemical composition, sensory and texture profile attributes were evaluated in this study. Inclusion of soya isolate increased the cook yield and improved color over sodium caseinate (P 〈 0.05). Likewise, rolls containing ground-dark fowl meat were lighter in color than those made with mechanically deboned poultry meat. Rolls made with mechanically deboned poultry meat had greater chewiness, while those made with sodium caseinate had greater cohesiveness. Texture profile analysis indicated that mechanical tenderization was the predominant factor in producing a softer and more springy chicken roll. Sensory evaluation revealed that mechanical tenderization decreased chewiness as compared to cubing (P 〈 0.05).
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 12 (1989), S. 0 
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A smoked sausage product was made by incorporating mechanically deboned poultry meat (MDPM) without skin in combination with a 3:1 pork:beef mixture. The ratio of MDPM to pork:beef was 10:90, 30:70, 50:50 and 70:30. Effects of preblending the meat components 24 h prior to mixing and stuffing were also studied. The sausages were evaluated for proximate composition, cook yield and sensory acceptability. As the level of MDPM increased objective and sensory textural attributes of cohesiveness increased (P 〈 0.05) while firmness decreased. Preblending increased the firmness and chewiness of smoked sausages (P 〈 0.05). Sausages in all treatment combinations were well accepted by the sensory panelists, with a score of 6.9 or higher for overall reaction on a scale from 0 to 10, 10 being the most desirable.
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  • 10
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured beef steaks were processed from USDA Select chuck muscles without the use of additives, and three processing variables were utilized at three different levels: -2, 0, +2C for mixing temperature, 12, 18, 24 min for mixing time and 1, 2, 3 passes through a kidney plate for particle size reduction. A sensory panel composed of 149 untrained consumer panelists evaluated the 27 treatment combinations for five sensory attributes. Instrumental determinations were also made. Increasing mixing temperature and decreasing particle size significantly decreased sensory tenderness, flavor and overall acceptance and increased instrumental hardness and springiness of the restructured beef steaks. Increasing mixing time had a significant effect on sensory appearance and on instrumental cohesiveness and gumminess. The means for sensory scores were used for a response surface analysis (RSM) to optimize the three processing variables. Significant models were found for tenderness (P〈0.05), overall acceptance (P〈0.05) and flavor (P〈0.15). Using a sensory score of 6.00 (like slightly) as an acceptable score, optima for the processing variables were determined. To obtain an acceptable product, the meat should be ground by two passes through the kidney plate then mixed at a maximum temperature of 0.67C for 12 min.
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