Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 11
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tenderness of bologna, salami and pastrami was measured by Warner-Bratzler (W.B.) tests. Three sample diameters and three crosshead speeds were studied. the samples were ruptured under tension instead of shear; thus, shear force did not increase with the increase in sample diameter at the same cross-sectional area to applied force ratio. Crosshead speed did not affect results of bologna and salami, but affected many parameters of pastrami. Recommended test conditions are: sample diameter 20 mm at any crosshead speed for bologna; 10 to 20 mm sample diameter at any crosshead speed for salami; 15 mm sample diameter and 250 mm/min crosshead speed for pastrami.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 12
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties containing 2 fat levels (5%, 10%), and 3 fat-substitutes (LeanBind, Rice* Complete 3, and Sta-Slim 171) were processed using 3 cooking methods (microwave, roasting, and pan-frying). Correlation analyses between patty quality and the physical properties of the fat-substitutes, as well as the composition of both raw and cooked patties were conducted. Regression models of patty quality parameters as functions of the physical properties of the fat-substitutes, and as the function of the patty composition were developed. This work demonstrated that the fat-substitutes can be evaluated based on regression models relating patty quality to the physical properties of the fat-substitutes.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 13
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ground beef patties containing 2fat levels (5%, 10%), and 3 fat-substitutes (Lean-Bind (LB), Rice-Complete 3 (RC), Sta-Slim 171 (ST)) were processed using 3 cooking methods (microwave, roasting and pan-frying). Patties containing 20% fat, without fat-substitutes, were processed as a control. Textural properties of cooked patties were evaluated using Kramer shear, puncture, and Texture Profile Analyses. Press-juice, cooking losses and color parameters were also measured. Patties containing ST or LB and 10% fat, cooked by pan-flying, were more tender and juicier than other treatments including control, and had higher product yield than the control. ST provided the lowest cooking losses and the highest press-juice due to strong gelation ability and water holding capacity of ST Fat level did not affect color lightness (L*) or redness (a*) of the patties. However, both fat-substitute and cooking method affected L*, a* and b* (yellowness). Pan frying improved press-juice and reduced cooking losses, thus increased product yield, and provided tender patties compared to microwaved and roasted patties.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 14
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 4 (1993), S. 0 
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Water holding capacity (WHC) of ground beef was measured by the press method. Three levels of applied force, test duration, sample mass, and salt concentration were investigated. Three types of deformations – plastic, elastic and permanent were used to explain the effects of applied force on WHC. Viscoelastic properties explained the effects of test duration. In general, WHC decreased with additional applied force and test duration, and increased with a larger sample size and salt concentration. Recommended test conditions are: 1 g sample size, 20 kN force for 2 min at a salt concentration of 0, 1 or 2%.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 15
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    ISSN: 1745-4530
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Predictive equations to compute the chilling time, mass loss at the end of chilling, temperature history at the geometric center of round and mass loss history during beef carcass chilling were developed using validated computer models and response surface analysis. Central composite rotatable design was used to obtain quadratic response surfaces for various chilling parameters. Temperatures at the geometric center of round muscle were predicted within 95% confidence interval. Mass loss histories were also predicted within 95% confidence interval after 5 h postmortem. Temperature predictions were within ± 2C and mass loss predictions were within ± 1.0%.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 16
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 4 (1993), S. 0 
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of various test parameters on stress relaxation analysis measuring viscoelastic properties of beef products, and the suitability of different models to describe that test data were investigated. Three types of processed meat products were evaluated: finely comminuted (frankfurter), ground beef (salami), and whole muscle (corned beef). Cylindrical specimens of meat products, 10, 15 or 20 mm in diameter and 10 mm in length were compressed to 10%, 20% or 30% of their original height for 9 min. The data were fitted using the Maxwell model with two elements and other available models in the literature. Stress was calculated by dividing the force by initial cross sectional area of the sample, and modulus by dividing stress by strain. Both sample size and compression ratio affected model parameters. A diameter to length ratio (D/L) of 1.5 and any compression ration were suitable for the whole muscle product; D/L of 1.5 and 10% or lower compression for ground beef; and D/L of 2 and 10% or lower compression ratio for finely comminuted products were the suitable test conditions.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 17
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of model and process parameters on the predicted chilling time and mass loss of a beef carcass during chilling were studied by validated computer simulation. The effects of surface heat transfer coefficient, and thermal diffusivities of fat and muscle on the chilling time were significant as well as the effects of surface heat transfer and mass transfer coefficients on mass loss. However, the effects of moisture diffusivities on the chilling time and mass loss were insignificant. All of the process parameters significantly affected mass loss and chilling time. A decrease in relative humidity or an increase in air velocity or ambient temperature increased mass loss. An increase in air velocity or a decrease in ambient temperature decreased the chilling time. Based on the parametric analysis of the process parameters, air velocity in the chiller should be less than 1 m/s and the relative humidity of the chiller should be more than 80%.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 18
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of fat level, kappa and iota carrageenans, and xanthan gum on the composition, hydration, textural properties, color, and sensory properties of pork/beef frankfurters were evaluated. Cooking losses and pH were not affected by fat levels or gums. Reheating losses were lower in the high fat products compared to low fat treatments. Iota reduced the water holding capacity of low fat products. Xanthan gum provided the largest increase in color lightness (L) of raw low-fat products and also of cooked products that were stored frozen. Redness (a) increased due to cooking and also due to freezing. Product hardness, springiness, and chewiness were reduced by iota and xanthan gums. All the products were equally liked by the sensory panel.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 19
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The gelation patterns and rheological properties of poultry meat emulsions prepared with average and reduced NaCl levels (2.5% and 1.5%, respectively) and with three polyphosphates (0.5% tripolyphosphate = TPP, hexametaphosphate = HMP, or sodium acid pyrophosphate = SAPP) added to the reduced salt emulsion were studied.Using 2.5% NaCl resulted in the highest yield stress value as compared to all the other treatments; SAPP addition significantly reduced yield stress of the raw emulsion. The relationship between the shear rate and shear stress of the raw emulsions was nonlinear and appears to resemble the Bingham pseudoplastic behavior.Plots of the modulus of rigidity (G) versus cooking temperature indicated differences in gelation patterns and maximum G for the different treatments. The highest G was observed in the 2.5% NaCl emulsion followed in decreasing order by the emulsions containing 1.5% NaCl + 0.5% HMP, 1.5% NaCl + 0.5% HMP, 1.5% NaCl, and the 1.5% NaCl + 0.5% TPP treatment.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
  • 20
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 6 (1995), S. 0 
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Composition, textural, viscoelastic, hydration, color, and sensory attributes of reduced fat (29–5%) pork breakfast sausages and commercial Canadian products (from five different national brands) were investigated. A wide variation in composition of commercial products was observed. In the reduced fat sausages, water holding capacity decreased with the increase in fat content. Cooking loss was not affected much by fat content. Shear force, springiness, cohesiveness, gumminess, and chewiness were lower in the high fat products. The viscous and elastic properties of the sausages, as measured by stress-relaxation, were not appreciably affected by the fat level. The lower fat (5–9%) products provided average level of hardness. The low fat products (5 and 9%) received lower sensory scores; however, the 13% fat product was as acceptable as the high fat sausages containing 23% fat, which represents the average fat level on the market.
    Type of Medium: Electronic Resource
    Signatur Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...