Beef References Food Resource (http://food.oregonstate.edu/) Oregon State University, Corvallis, OR

References

Reprints

Cabell, C. A.; Ellis, N. R.; Madsen, L. L. 1943. Vitamin A Activity Of Lean Meat And Fat From Cattle Fed Various Levels Of Carotene Food Research 8:496

Cattle, Diet, Beef Vitamin A, Beef Fat, Beef Carotene

Caldironi, H.A. and N. G. Bazan. 1982. Effect of antioxidants on malonaldehyde production and fatty acid composition in pieces of bovine muscle and adipose tissue sotred fresh and frozen. Journal of Food Science 47: 1329.

Caldironi, H.A. and H.W. Ockerman. 1982. Bone and plasma protein extracts in sausages. Journal Food Science 47: 1622.

Caldwell, H. M.; Glidden, M. A.; Kelley, G. G.; Mangel, M. 1960. Effect Of Addition Of Antioxidants To Frozen Ground Beef. Food Research 25:139

Calkins, C.R., L.J. Branecky, T.R. Dutson, G.C. Smith, and Z.L. Carpenter. 1983. Postmortem muscle metabolism and meat tenderness. Journal Food Science 48: 23.

Calkins, C.R., G.W. Davis, and W.L. Sanders. 1980. Fragmentation index of raw muscle as a tenderness predictor of steaks from USDA commercial and utility carcasses. Journal Food Science 45: 111.

Calkins, C.R. and G.W. Davis. 1980. Fragmentation index of raw muscle as a tenderness predictor of steaks from US good and US standard steer and bullock carcasses. Journal Animal Science 50: 1067.

Calkins, C.R., T.R. Dutson, G.C. Smith, and Z.L. Carpenter. 1982. Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle. Journal Food Science 47: 1350.

Calkins, C.R., T.R. Dutson, G.C. Smith, Z.L. Carpenter, and G.W. Davis. 1981. Relationship of fiber type composition to marbling and tenderness of bovine muscle. Journal of Food Science 46:708.

Callen, E. O. 1965. Food Habits Of Some Pre-Columbian Mexican Indians. Economic Botany 19(4):335

Frozen Ground Beef, Beef, Antioxidant

Latin America, Prehistory, Trisodium Phosphate, Feces, Coprolite, Jack Bean, Canavalia, Phaseolus, Capsicum, Cucurbita, Sea, Rabbit, Insect, Mice, Lizard, Snake, Beef, Wasp, Tehuacan Valley

Calles, J.A. E., C.T. Gaskins, J.R. Busboom, S.K. Duckett, J.D. Cronrath, J.J. Reeves, and R.W. Wright Jr. 2000July. Differences among Wagyu sires for USDA carcass traits and palatability attributes of cooked ribeye steaks. Journal Animal Science 78(7):1710.

Callow, E.H. 1952. Frozen meat. Journal Science Food and Agriculture 3: 145.

Campbell, A.M. and L.T. Harrill. 1971. A research note. Phospholipid concentration estimated from total muscle lipid. J. Food Sci. 36:837.

Phospholipid concentration was evaluated in the four different muscles: extensor carpiradialis, gastrocnemius, semitendinosus and psoas major.

Experimental: chloroform-methanol extrction; column chromatography or phosphorus analysis; thin-layer chromatography

Campbell, A.M. and P.R. Turkki. 1976. Lipids of raw and cooked ground beef and pork. J. Food Sci. 32:143.

Lipids were fractionated into phospholipids and neutral lipids in raw pork and ground beef chuck.

Experimental: extraction and fractionation (gas-lipid chromatography); analysis (infrared)

Beef Lipid, Pork Lipid

Campbell, J. A. 1960. Evaluation Of Protein In Foods For Regulatory Purposes Journal Of Agricultural And Food Chemistry 8:233

Protein Efficiency Ratio, Rat, Casein, Soybean, Egg, Wheat Flour, Pea, Beef, Bread, Milk, Oat, Gluten Bread, Egg, Albumin, Liver, Heart, Brain, Wheat Germ, Gelatin

Campbell, J. A. 1960. Protein Quality. Evaluation Of Protein In Foods For Regulatory Purposes. Journal Of Agricultural And Food Chemistry 8:323

Protein Analysis, Protein Efficiency Ratio, Rat Diet, Protein, Chemical Score, Egg Albumen Limiting Amino Acid, Liver Limiting Amino Acid, Heart Limiting Amino Acid, Brain, Wheat Germ, Wheat Limiting Amino Acid, Gelatin Limiting Amino Acid, Cabbage Protein, Cabbage Protein Efficiency Ratio, Cabbage, Wheat Protein, Wheat Protein Efficiency Ratio, Wheat, Oat Protein, Oat Protein Efficiency Ratio, Oat, Soybean Protein, Soybean Protein Efficiency Ratio, Soybean, Egg Protein, Egg Protein Efficiency Ratio, Beef Protein, Beef Protein Efficiency Ratio, Beef, Milk Protein, Milk Protein Efficiency Ratio, Milk, Bread Protein, Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Bread, Whole Wheat Bread Protein Efficiency Ratio, Whole Wheat Bread Protein, Cereal Protein, Cereal Protein Efficiency Ratio

Campion, D.R., J.D. Crouse, and M.E. Dikeman. 1975. A research note. The Armour Tenderometer as a predictor of cooked meat tenderness. J. Food Sci. 40:886.

Evaluated the Armour tenderometer using U.S.D.A. quality grade beef longissimus muscle roasted at 177 to 66C.

Experimental: taste panel (tenderness); Armour tenderometer; Warner-Bratzler shear; carcass measurements

Campion, D.R., J.D. Crouse, and M..E. Dikeman. 1975. Predictive value of USDA beef quality grade factors for cooked meat palatability. Journal Food Science 40: 1225.

Canada, J.C. and D.H. Strong. 1964. Clostridium perfringens in bovine livers. Journal Food Science 29: 862.

Cancio, M. 1961. Sodium and potassium in Puerto Rican meats and fish. Journal American Dietetics Association 38: 341.

Capener, William N., John A. Marchello, Phillip Know. 1979March. Technical and Structural Changes in the Marketing of Cattle and Beef. agricultural Experiment Station Bulletin 667.

Cardello, A.V., R.A. Segars, J. Secrist. 1983. Sensory and instrumental texture properties of flaked and formed beef. Food Microstructure 2: 119-133.

Carl, B.C., D.M. Watts, and A.F. Morgan. 1944. Dehydration of meat scrapples. Food Research 9: 319.

Carmichael, D. J.; Lawrie, R. A. 1967. Bovine Collagen I. Changes In Collagen Solubility With Animal Age. Journal Of Food Technology 2:299

Beef Age, Beef Collagen

Carmichael, D. J.; Lawrie, R. A. 1967. Bovine Collagen Ii. Electrophoresis Of Collagen Fractions. Journal Of Food Technology 2:313

Beef Collagen

Carpenter, J. A.; Saffle, R. L. 1965. Some Physical And Chemical Factors Affecting The Emulsifying Capacity Of Meat Protein Extracts. Food Technology 19(10):(1567)111

Semimembranosus, Beef Protein, Ostwald Viscometer, Beef Sulfhydryl Group, Beef Protein, Beef Aging

Carpenter, J.A., R.L. Saffle, and J.A. Christian. 1966. The effects of type of meat and levels of fat on organoleptic and other qualities of frankfurters. Food Technology 20: 693.

Carpenter, Z. L.; Abraham, H. C.; King, G. T. 1968. 1. Relative Effects Of Cooking, Deep-Fat Frying, And Oven-Broiling: Tenderness And Cooking Loss Of Beef And Pork Journal Of The American Dietetic Association 53:353

Beef Microwave Cooking, Beef Oven Broiled, Beef Deep Fat Frying, Beef Tenderness, Beef Cooking Loss, Beef Endpoint Temperature, Beef Color, Pork Microwave Cooking, Pork Oven Broiled, Pork Deep Fat Frying, Pork Tenderness, Pork Cooking Loss, Pork Endpoint Temperature, Pork Color

Carpenter, Z.L., S.D. Beebe, G.C. Smith, K.E. Hoke, and C. Vanderzant. 1976. Quality characteristics of vacuum packaged beef as affected by postmortem chill, storage temperture, and storage interval. Journal Milk Food Technology 39: 592.

Carpenter, Z.L., G.C. Smith and O.D. Butler. 1972. Assessment of beef tenderness with the Armour Tenderometer. J. Food Sci. 37:126.

At 48 hours postmortem, choice and good bovine carcasses were graded and tested for tenderness using the longissimus muscle.

Experimental: tenderness (Armour Tenderometer; Warner-Bratzler shear device; taste panel: 9-point scale, tenderness); oven broiled

Carroll, F.D., W.C. Rollins, K.A. Wagnon, and R.G. Loy. 1975. Comparison of beef from bulls and DES implanted steers. Journal Animal Science 41: 1008.

Carroll, R.J., F.p. Rorer, S.B. Jones, and J.R. Cavanaugh. 1975. Ultrastructure of stressed bovine. 33rd Annual Proc. Electron microscopy Soc. Amer. las Vegas, Nevada. G.W. Bailey (ed.).

Carse, W.A. 1973. Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation. Journal Food Technology 8: 163.

Carse, W.A. and R.H. Locker. 1974. A survey of pH values at the surface of beef and lamb carcasses stored in a chiller. Journal Science Food Agriculture 25: 1529.

Casey, J.C. and C.A. Miles. 1974. Determination of the fat content of meat using nuclear magnetic resonance. Journal Science Food Agriculture 25: 1155.

Caso, E.K. 1950. Calculation of diabetic diet. Report of the Committee on Diabetic Diet Calculations, The American Dietetic Association. Prepared cooperatively with the Committee on Education, American Diabetes Association, and the Diabetes Branch, U.S. Public Health Service. Journal American Dietetic Association 26: 575.

Cassens, R.G. and C.C. Cooper. 1971. Red and white muscle. Adv. Food Res. 19: 1.

Cassens, R.G. and R.P. Newbold. 1967. Effect of temperature on the time course of rigor mortis in ox muscle. J. Food Sci. 32:269.

Low temperature influence on rigor mortis of sternomanidbularis muscle of ox.

Experimental: shortening (kymograph); pH; phosphorus determination (creatine phosphate, acid-labile phosphorus, total acid-soluble phosphorus)

Beef Shortening, Kymograph, Beef Ph, Beef Phosphorus, Beef Creatine Phosphate, Beef Phosphorus, Beef Total Acid-Soluble Phosphorous

Cassens, R. G.; Newbold, R. P. 1966. Effects Of Temperature On Post-Mortem Metabolism In Beef Muscle. Journal Of The Science Of Food And Agriculture 17:254

Beef Postmortem

Cassens, R. G.; Newbold, R. P. 1967. Temperature Dependence Of Ph Changes In Ox Muscle Post-Mortem. Journal of Food Science 32:13

Ox, Meat, Postmortem, Ph

Causey, K.; Hausrath, M. E.; Ramstad, P. E.; Fenton, F. 1950. Effect Of Thawing And Cooking Methods On Palatability And Nutritive Value Of Frozen Ground Meat. Ii. Beef. Food Research 15:249

Frozen Beef, Beef Pan Broiled, Beef Oven Broiled, Beef Thawing, Beef Cooking Time, Beef Endpoint Temperature, Beef Nutrient Composition, Beef Dielectric Cooking, Beef Browning

Champagne, J. R.; Nawar, W. W. 1969. The Volatile Components Of Irradiated Beef And Pork Fats. Journal of Food Science 34:340

Irradiated Beef, Irradiated Pork, Pork, Fat

Chant, J.L., L. Day, R.A. Field, W.G. Kruggel and Y.-O. Chang. 1977. composition and palatability of mechanically deboned meat and mechanically separated tissue. Journal Food Science 42: 306.

Chatfield, C. 1937. cooked meats and poultry classified by chemical composition. Journal American Dietetic Association 13: 312.

Chaudhry, H. M.; Parrish Jr., F. C.; Goll, D. E. 1969. Molecular Properties Of Postmortem Muscle. 6. Effect Of Temperature On Protein Solubility Of Rabbit And Bovine Muscle. Journal of Food Science 34:183

beefProtein, Rabbit Protein, Beef Postmortem, Rabbit Postmortem

Chen, C.C., A.M. Pearson, J.I. Gray, M.H. Fooladi, and P.K. Ku. 1984. Some factors influencing the nonheme iron content of meat and its implications in oxidation. Journal Food Science 49: 581.

Chen, C.M. and K.W. Jones. 1988. Chemical sensory and microbiological properties of cured pork and turkey ham products. Journal of food Science 53: 1273.

Cheng, C.S. and F.C. parrish, Jr. 1976. Scanning electron microscopy of bovine muscle: effect of heating on ultrastructure. Journal of Food Science 41: 1449.

Cherfas, J. 1990, September 28. Mad cow disease: uncertainty rules. Science 249: 1492.

Chiambalero, C. J.; Johnson, D. A.; Drake, M. P. 1959. Radiation Processing Of Meats, A Time-Temperature Relationship For Heat-Enzyme Inactivation Of Radiation-Sterilized Beef And Pork. Journal Of Agricultural And Food Chemistry 7:782

Irradiated Meat, Beef Enzyme, Beef Sterilization, pork.

Child, A. M. 1938. Effect Of Exterior Temperature Upon Press Fluid, Shear Force, And Cooking Losses Of Roasted Beef And Pork Muscles. Journal Of Agricultural Research 57:865

Beef Grade, Longissimus Dorsi, Shear Force, Cooking Loss, Cooking Time, Semitendinosus, Press Fluid, Warner-Bratzler Shear Apparatus

Child, A. M. 1938. Recent Developments In Meat Cookery Research. Journal Of The American Dietetic Association 14:623

Meat Cookery

Child, A. M.; Baldelli, M. 1934. Press Fluid From Heated Beef Muscle. Journal Of Agricultural Research 48(12):1127

Beef, Pressometer, Juiciness, Biceps Femoris, Moisture, Fat, Protein, Psoas Major

Child, A. M.; Esteros, G. 1937. A Study Of Juiciness And Flavor Of Standing And Rolled Beef Rib Roasts. Journal of Home Economics 29:183

Beef, Beef Juiciness, Beef Flavor, Beef Aroma, Beef Texture, Beef Press Fluid

Child, A. M.; Fogarty, J. A. 1935. Effect Of Interior Temperatures Of Beef Muscle Upon The Press Fluid And Cooking Losses. Journal Of Agricultural Research 51(7):655

Press Fluid, Cooking Loss, Beef, Endpoint Temperature,Protein, Fat, Ash, Moisture, Semitendinosus

Child, A.M. and E.Z. Moyer. 1938. Variations in sampling beef and pork roasts for press-fluid investigations. Food Res. 3:505.

Press fluid variation in slices of beef and pork roasts were compared to cooking losses.

Experimental: oven cooked; press fluid (pressometers: 6250 pounds/square inch for 10 minutes); cooking losses (evaporation, drip, total)

Beef Press Fluid, Pork Press Fluid

Choi, Y.I., C.l. Kastner, M.E. Dikeman, M.C. Hunt, and D.H. Kropf. 1984. Effects of electrical stimulation and hot boning on functional characteristics of preblended beef muscle in model systems. Journal Food Science 49: 867.

Chu, Y.H., D.L. Huffman, W.R. Egbert, and G.R. Trout. 1988. Color and stability of frozen restructured beef steaks: Effect of processing under gas atmospheres with differing oxygen concentration. Journal Food Science 53(3): 705-710.

Chung, R. A.; Mckay, J. A.; Ramey, C. L. 1966. Fatty Acid Changes In Beef, Pork, And Fish After Deep-Fat Frying In Different Oils. Food Technology 20:691

Frying Oil, Deep Fat Frying, Beef Fatty Acid, Pork Fatty Acid, Fish Fatty Acid

Chung, E. and E.J. Miller. 1974. Collagen polymorphism: Characterization of molecules with the chain composition (alpha I(III))3 in human tissues. Science 183: 1200.

Cia, G. and B.B. Marsh. 1976. Properties of beef cooked before rigor onset. Journal Food Science 41: 1259.

Claborn, H. V.; Radeleff, R. D.; Beckman, H. F.; Woodard, G. T. 1956. Pesticide Residues. Malathion In Milk And Fat From Sprayed Cattle. Journal Of Agricultural And Food Chemistry 4:941

Pesticide, Malathion, Milk, Beef, Fat, Cattle

Clark, H. E.; Wilmeth, M. C.; Harrison, D. L.; Vail, G. E. 1955. The Effect Of Braising And Pressure Saucepan Cookery On The Cooking Losses, Palatability, And Nutritive Value Of The Proteins Of Round Steaks. Food Research 20:35.

Beef, Meat Nutrient Composition, Meat Braising, Meat Cooking Method, Meat Cooking Loss, Meat Pressure Treated

Clark, R. K.; Van Duyne, F. O. 1949. Cooking Losses, Tenderness, Palatability, And Thiamine And Riboflavin Content Of Beef As Affected By Roasting, Pressure Saucepan Cooking, And Broiling. Food Research 14:221.

Beef Heat Penetration, Beef Cooking Time, Beef Thiamin, Beef Riboflavin, Beef Cooking Loss, Beef Shear Value, Beef Press Fluid, Beef Aroma, Beef Flavor, Beef Juiciness, Beef Tenderness

Clark, W. L.; Shirk, R. J. 1965. A Hot-Melt Transparent Peelable Coating For Food Food Technology 19(10):(1561)105.

Clarke, A.D., J.N. Sofos, and G.R. Schmidt. 1988. Influence of varying pH and algin/calcium binders on selected physical and sensory characteristics of structured beef. journal Food Science 53(5): 1266-1269&1277.

Claus, J.R., D.H. Kropf, M.C. Hunt, C.L. Kastner, and M.E. Dikeman. 1985. Effects of beef carcass electrical stimulation and hot boning on display color of unfrozen vacuum packaged steaks. Journal Food Science 50(4): 881-883.

Claus, J.R., D.H. Kropf, M.C. Hunt, C.l. Kastner, and M.E. Dikeman. 1984. Effects of beef carcass electrical stimulation and hot boning on muscle display color of polyvinylchloride packaged steaks. Journal Food Science 49(4): 1021-1023.

Clayson, D.H.F., J.A. Beesley, and R.M. Blood. 1966. The chemistry of the natural tenderisation or maturation of meat. Journal Science Food Agriculture 17: 220.

Clayton, M. M. 1929. The Comparative Value Of Different Food Proteins For Reproduction And Lactation In The Rat. I. Beef Muscle, Liver And Kidney. Journal of Nutrition 2:491

Coating, Packaging, Wax Paper, Packaging, Lepak Hot-Melt Coating, Cryovac Vinylidene Copolymer Pouch, Acetylated Monoglyceride Coating, Burst Strength, Packaging, Pressing-Out Index, Softening Point, Beef Semitendinosus, Ground Chuck, Beef, Butcher's Roast, Hunter Color Difference Meter, Frozen Beef, Frozen Fish, Weight Loss, Reflectance Measurement, Fish

Beef Muscle, Beef Liver, Rat Ration, Protein, Beef Kidney Protein

Clepper, P.J. 1956. Doing justice to a steak. Restaurant Management August, p. 32.

Cline, J. A.; Trowbridge, E. A.; Foster, M.; Fry, H. E. 1930. How Certain Methods Of Cooking Affect The Quality And Palatability Of Beef. Missouri Agriculture Experiment Station Bulletin 293, Columbia Missouri.

Beef, Beef Cooking Method, Beef Searing, Beef Oven Temperature, Beef Roasting

Clouse, R.C. 1943. Compilation of recent data onmineral and vitamin values of foods. Journal American Dietetic Association 19: 496.

Clow, B. 1958. Meat knowledge and practices of Montana homemakers. Journal Home Economic 50: 359.

Cohen, J.S., G.W. Shults, V.C. Mason, and E. Wierbicki. 1977. Variables affecting the acceptability of radappertized ground beef products. Effects of food grade phosphates, NaCl, fat level, and grinding methods. Journal Food Science 42: 339.

Cohen, S.h. and L.R. Trusal. 1980. The effect of catheptic enzymes on chilled bovine muscle. Scanning Electron Microscopy. III: 595.

Cohen, T. 1988. Aging of frozen parts of beef. journal Food Science 53: 34.

Cole, L. J. N. 1962. The Effect Of Storage At Elevated Temperature On Some Proteins Of Freeze-Dried Beef. Journal Of Food Science 27:139

Freeze-Dried Beef Protein

Cole, L. J. N.: Smithies, W. R. 1960. Methods Of Evaluating Freeze-Dried Beef. Food Research 25:363

Freeze-Dried Beef

Cole, A.B. Jr. and G.W. Davis. 1981. Influence of postmortem aging period on the framentation index of bovine longissimus muscle. Journal of Food Science 46:644.

Coleman, H.M. 1951. The mechanism of meat-pigment oxidation. The effect of solutes on the hemoglobin-oxygen equilibrium. Food Research 16: 222.

Coleman, M.E., K.S. Rhee, and H.R. Cross. 1988. Sensory and cooking properties of beef steaks and roasts cooked with and without external fat. Journal Food Science 53: 34.

Committee On Cooking And Palatability Methods For Meat 1933February. Methods Of Cooking And Testing Meat For Palatability Cooperators By The Bureau Of Home Economics And Bureau Of Animal Industry, United States Department Of Agriculture

Cooking Method, Lamb, Pork, Ham, Veal, Roast, Searing, Beef

Commoner, b., A.J. Vithayathil, P. Dolara, S. Nair, P. Madyastha, G.C. Cuca. 1978. Formation of mutagens in beef and beef extract during cooking. Science 201: 913.

Connell, J.J. and P.F. Howgate. 1964. The hydrogen ion titration curves of native, heat-coagulated and frozen-stored myofibrils of cod and beef. J. Food Sci. 29:717.

Heated cod flesh was titrated and compared to heated beef steak.

Experimental: pH (Marconi pH meter); protons bound or released; theoretical dissociation curves

Conner, A.B. 1937June. The Effect of Temperature and Time of Cooking on the Tenderness of Roasts. Bulletin No. 542. Texas Agricultural Experiment Station. Agricultural and Mechanical College of Texas.

Consolazio, C.F., B. Katzanek, and O.C. Johnson. 1959. Composition of foods served in an army mess. Journal American Dietetic Association 35: 462.

Contreras, S., D.L. Harrison, D.H. Kropf, and C.L. Kastner. 1981. Electrical stimulation and hot boning: Cooking losses, sensory properties, and microbial counts of ground beef. Journal of Food Science 46:457.

Contreras, S. and D.L. Harrison. 1981. Electrical stimulation and hot boning: Color stability of ground beef in a model system. Journal of Food Science 46:464

Cook, C.F. 1967. Influence of the physical state of tissue during rigor mortis upon protein solubility and associated properties of bovine muscle. J. Food Sci. 32:618.

Cod Ph, Beef Ph, Frozen Cod, Frozen Beef, Cod Fibrillar Protein, Myofibril, Beef Fibrillar Protein, Myofibril

The sternomandibularis bovine muscle was stretched andpH, sarcomere length, and protein solubility evaluated.

Experimental: pH(glasscalomel electrode); water-binding capacity; glycogen; salt-soluble proteins; non-protein nitrogen (micro Kjeldahl); sarcomere length.

Beef Ph, Beef Water-Holding Capacity, Beef Protein, Beef Nonprotein Nitrogen, Kjeldahl Analysis, Beef Glycogen

Cook, G. A.; Love, E. F. J.; Vickery, J. R.; Young, W. J. 1926. Studies On The Refrigeration Of Meat. I. Investigations Into The Refrigeration Of Beef. Australian Journal Of Experimental Biology And Medical Science 3:15

Beef Refrigeration, Beef Freezing, Beef Drip Loss, Drip Nitrogen, Ox, Freezing Rate, Beef Autolysis, Histology Cook, J. W. 1957. Action Of Rumen Fluid On Pesticides. In Vitro Destruction Of Some Organophosphate Pesticides By Bovine Rumen Fluid. Journal Of Agricultural And Food Chemistry 5:859.

Beef, Rumen Fluid, Pesticide

Cooper, T. P. 1909. The Factors And Cost Of Board On Minnesota Farms Journal Of Home Economics 1:43.

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Cooper, A. 1970. Thermodynamic studies of the assembly in vitro of native collagen fibrils. Biochem. J. 118: 355.

Coppock, B.M. and G. MacLeod. 1977. The effect of ageing on the sensory and chemical properties of boiled beef aroma. Journal Science Food Agriculture 28: 206.

Corey, H. 1970. Texture in foodstuffs. CRC Crit. Rev. Food Technol. 1:161.

Board Cost, Farm Produce, Horse Labor, Woman Labor, Man Labor, Grocery Cost, Whole Milk Consumption, Skim Milk, Milk Consumption, Butter, Fat Consumption, Cream, Milk, Egg Consumption, Pork, Meat, Poultry, Beef, Mutton

A review of a seminar in problem areas in defining and measuring textural attributes of foods.

Subjects: texture (definition and importance); parameters of texture (physical characteristics, classification, interpretation); mechanical analogs and correlating sensory evaluations; physical and biochemical structure and its influence upon texture.

Cornforth, D.p., and W.R. Egbert. 1985. Effect of rotenone and pH on the color of pre-rigor muscle. Journal Food Science 50: 34.

Cornforth, D.P., W.R. Egbert, and D.V. Sisson. 1985. Effects of low temperature and increased oxygen concentration on color of intact pre-rigor muscle. Journal Food Science 50: 1021.

Cormier, A. G.H. Wellington, and J.W. Sherbon. 1971. Epimysial connective tissue polysaccharides of bovine semimembranosus mmuscle and alterations in their type with age and sex differences. Journal Food Science 36:199.

Newborn veal, steers, heifers and cows of the Holstein breed were evaluated for polysaccharide types presnt in the epimysium and to determine the relationship between amount of connective tissue polysaccharides and the amount of collagen in epimysium.

Experimental: defatted epimysium (hexosamine; colorimetric method (glucosamine, galactosamine)); hexuronic acid (colorimetric carbazole method and orcinol reaction); fractionation of polysaccharides (chromatography, electrophoresis); collagen fractionation; deep fat immersion cooking; tenderness (Warner-Bratzler shear).

Costello, W. J.; Henrickson, R. L. 1964. The Influence Of Low Freezer Temperatures On Rate Of Temperature Change In Beef. Food Technology 18(2):209

Biceps Femoris, Frozen Beef, Beef Endpoint Temperature, Beef Roast, Beef Steak, Beef Cooling Rate, Beef Freezing

Costello, C.A., M.P. Penfield and M. J. Riemann. 1985. quality of restructured steaks: effects of days on feed, fat level, and cooking method. Journal Food Science 50: 685.

Coussens, l., P.J. Parker, L. Rhee, T.l. Yang-Feng, E. Chen, M.D. Waterfield, U. Francke, A. ullrich. 1986August. Multiple, distinct forms of bovine and human protein kinase C suggest diversity in cellular signaling pathways. Science 233: 859.

Cover, S. 1936. A new subjective method of testing tenderness in meat - the paired-eating method. Food Research 1:287.

Studied effect of heat on tenderness of paired standing rib and round-bone chuck roasts.

Experimental: oven roasted (high and low temperature); subjective evaluation (tenderness).

Internal Temperature, Paired Feeding, Roast, Scorecard, Oven Temperature, Aging, Tenderness

Cover, S. 1937. The Effect Of Temperature And Time Of Cooking On The Tenderness Of Roasts. Texas Agricultural Experiment Station Bulletin Number 542. College Station, Texas

Cooking Time, Cooking Method, Temperature, Beef Cooking Method, Beef Tenderness

Cover, S. 1940. Some modifications of the paired-eating method in meat cookery research. Food Research 5:379.

Use tenderness to investigate the acceptability of using the paired-beef chuck roasts.

Experimental: paired-eating method (panel: tenderness)

Cover, S. 1941. Effect of metal skewers on cooking time and tenderness of beef. Food Research 6:233.

The influence of metal skewers on cooking time and tendeness of paired round, arm-bone chuck and standing rib roasts was studied.

Experimental: oven roasted; cooking time and losses; heat penetration; tenderness (panel).

Skewer, Beef, Tenderness, Cooking Time, Oven Temperature, Roast, Cooking Loss, Lamb

Cover, S. 1943. Effect Of Extremely Low Rates Of Heat Penetration On Tendering Of Beef. Food Research 8:388

Heat Penetration, Shear Value, Cooking Loss, Drip Loss, Evaporation Loss, Cooking Time, Oven Temperature, Tenderness, Beef

Cover, S. 1959. Scoring For Three Components Of Tenderness To Characterize Differences Among Beef Steaks. Food Research 24:564

Beef Endpoint Temperature, Beef Cooking Time, Beef Weight Loss, Braising, Broiling

Cover, S.; Bannister, J. A.; Kehlenbrink, E. 1957. Effect Of Four Conditions Of Cooking On The Eating Quality Of Two Cuts Of Beef. Food Research 22:635

Beef Oven Broiled, Beef Heat Penetration, Beef Oven Broiled, Beef Cooking Loss, Beef Cooking Time, Beef Endpoint Temperature, Beef Browning

Cover, S.; Dilsaver, E. M. 1947. Retention Of The B Vitamins In Beef And Lamb After Stewing. Ii. Thiamine. Journal Of The American Dietetic Association 23:613

Beef Thiamin, Lamb Stewing, Beef Stewing, Lamb Thiamin

Cover, S.; Dilsaver, E. M. 1947, Retention Of The B Vitamins In Beef And Lamb After Stewing. V. Riboflavin. Journal Of The American Dietetic Association 23:865

Lamb Stewing, Beef Stewing, Beef Riboflavin, Lamb Riboflavin

Cover, S.; Dilsaver, E. M.; Hays, R. M. 1947. Retention Of The B Vitamins In Beef And Lamb After Stewing. Iii. Pantothenic Acid Journal Of The American Dietetic Association 23:693

Beef Pantothenic Acid, Lamb Pantothenic Acid

Cover, S., E.M. Dilsaver, and R.M. Hayes. 1947. Retention of the B vitamins in beef and lamb after stewing. I. Experimental design and standardized cooking procedure. Journal American Dietetic Association 23:501.

Composition, weight changes, and procedure for determination of thiamin, pantothenic acid, niacin and riboflavin in beef and lamb stew are presented.

Experimental: cooking (browned and not browned; large and small amount of water; pressure-cooked, simmered, boiled); weight loss during cooking; pH; moisture; ether extract; dry, fat-free solids.

Cover, S., E.M. Dilsaver, and R.M. Hays. 1947. Retention of the B vitamins in beef and lamb after stewing. IV. Niacin. Journal American Dietetic Association 23: 769.

Niacin content of raw and cooked stew was evaluated.

Experimental: niacin (papain-takadiastase extracts); cooked with large and small amount of water (browned and non-browned: pressure-cooked, boiled, simmered).

Niacin, Niacin Papain-Takadiastase Extract, Cooking Method, Pressure Saucepan, Cooking Method, Boiling, Cooking Method, Simmered, Beef, Lamb, Vitamin B

Beef Vitamin B, Lamb Vitamin B, Beef Stewing, Lamb Stewing

Cover, S., E.M. Dilsaver, and R.M. Hays. 1947. Retention of the B vitamins in beef and lamb after stewing. VI. Simlartieis and differences among the four vitamins. Journal American Dietetic Association 23: 962.

Cover, S.; Dilsaver, E. M.; Hays, R. M. 1948. Retention Of B Vitamins After Large-Scale Cooking Of Meat. I. Suitability Of Left And Right Muscles For Retention Studies. Food Research 13:472.

Beef, Vitamin B, Meat, Quantity Food Preparation, Quantity Food Preparation

Cover, S.; Dilsaver, E. M.; Hays, R. M. 1949. Retention Of B Vitamins In Beef And Veal After Home Canning And Storage. Food Research 14:104

Veal Vitamin B, Beef Thiamin, Beef Riboflavin, Beef Pantothenic Acid, Beef Niacin, Veal Thiamin, Veal Pantothenic Acid, Veal Riboflavin, Veal Niacin, Beef Vitamin B, Veal Storage, Beef Storage, Veal Canning, Beef Canning, Home Canning, Beef Thiamin, Beef Riboflavin, Beef Pantothenic Acid, Beef Niacin, Veal

Cover, S.; Dilsaver, E. M.; Hays, R. M.; Smith, W. H. 1949. Retention Of B Vitamins After Large-Scale Cooking Of Meat. Ii. Roasting By Two Methods. Journal Of The American Dietetic Association 25:949.

Meat, Quantity Food Preparation, Meat, Roasting

Cover, S.; Hostetler, R. L. 1960. An Examination Of Some Theories About Beef Tenderness By Using New Methods. Texas Agriculture Experiment Station Bulletin Number 947.

Beef Tenderness

Cover, S.; Hostetler, R. L.; Ritchey, S. J. 1962. Tenderness Of Beef. Iv. Relations Of Shear Force And Fiber Extensibility To Juiciness And Six Components Of Tenderness. Journal Of Food Science 27:527

Beef Tenderness, Beef Shear Value, Beef Fiber Extensibility, Beef Juiciness

Cover, S.; Ritchey, S. J.; Hostetler, R. L. 1962. Tenderness Of Beef. I. The Connective Tissue Component Of Tenderness. Journal Of Food Science 27:469

Beef Longissimus Dorsi, Beef Biceps Femoris, Collagen, Nitrogen, Internal Temperature, Cooking Method, Dry Heat, Beef Steak, Sensory Evaluation, Tenderness

Cover, S.; Ritchey, S. J.; Hostetler, R. L. 1962 Tenderness Of Beef. Ii. Juiciness And The Softness Of Components Of Tenderness. Journal Of Food Science 27:476

Beef Juiciness, Beef Softness

Cover, S.; Ritchey, S. J.; Hostetler, R. L. 1962. Tenderness Of Beef. Iii. The Muscle-Fiber Components Of Tenderness. Journal Of Food Science 27:483

Beef Tenderness, Beef Muscle Fiber

Cover, S.; Smith, W. H. Jr. 1948. Effect On Thiamine Retention Of Adding A Carbohydrate Vegetable To Beef Stew. Food Research 13:475

Beef Stew Thiamin

Cover, S.; Shrode, M. C. 1955. The Effect Of Moist And Dry Heat Cooking On Palatability Scores And Shear Force Values Of Beef From Animals Of Different Levels Of Fleshing. Journal Of Home Economics 47:681

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Cover, S.; Shrode, M. C.; Reynolds, H. 1956. The Evaluation Of Processing Times For Raw-Pack Canning Of Some Low-Acid Acid Vegetables At Home. Food Research 21:405.

Beef Cooking Time, Beef Cooking Loss, Beef Tenderness, Beef Juiciness, Beef Flavor, Beef Cooking Method, Beef Moist Heat, Beef Dry Heat

Canning, Canned Low-Acid Vegetables, Low-Acid Vegetable, Processing Time, Processing Jar Temperature, Lima Bean, Corn Kernel, Cream-Style Corn, Pea, Squash

Cover, S.; Smith, W. H. Jr. 1956. Effect Of Moist And Dry Heat Cooking On Vitamin Retention In Meat From Beef Animals Of Different Levels Of Fleshing. Food Research 21:209

Cooking Loss, Beef Cooking Time, Beef Thiamin, Beef Niacin, Beef Moisture, Beef Cooking Method, Broiling, Braising, Oven, Beef Cooking Method

Cover, S.; Smith, W. H. Jr. 1956. The Effect Of Two Methods Of Cooking On Palatability Scores, Shear Force Values, And Collagen Content Of Two Cuts Of Beef Food Research 21:312

Beef Steak, Beef Cooking Method, Beef Shear Value, Beef Collagen, Beef Cooking Time, Beef Cooking Temperature

Cox, C.B., E.F. Binkerd, and T.P. Crigler. 1971. Animal protein: Keystone of foods. Food Technology 25: 808.

Coyle, W.T. 1986July. The 1984 U.S. - Japan Beef and Citrus Understanding: An evaluation. International Economics Division, Economic Research Service, U.S. Department of Agriculture. Foreign Agricultural Economic Report No. 222.

Crackel, R.l., D.J. Buckley, A. Asghar, j.I. Gray, and A.M. Booren. 1988. Comparison of four methods for the dimethylacetal-free formation of fatty acid methyl esters from phospholipids of animal origin. Journal Food Science 53(4): 1220-1221&1233.

Craven, S.E. and A.J. Mercuri 1977. Total aerobic and coliform counts in beef-soy and chicken-soy patties during refrigerated storage. Journal Food Protection 40: 112.

Cremer, M.L. and J.R. Chipley. 1977. Satellite food-service system assessment in terms of time and temperature conditions and microbiolocial and sensory quality of spaghetti and chili. Journal Food Science 42: 225.

Crawford, D.L., T.C. Yu, and R.O. Sinnhuber. 1967. Reaction of malonaldehyde with protein. Journal Food Science 32: 332.

Crevasse, G.A. and A.M. Pearson. 1969. A research note. Contamination of acid-soluble collagen with nitrogenous material from the dialysis tubing. Journal Food Science 34:52

Evaluated enzymatic hydrolysis of calf skin collagen by chymotrypsin, trypsin, pepsin, and elastase.

Experimental: two dimensional chromatography and electrophoresis.

Crocker, E.C. 1944. Basic principle of flavor retention in foods. Proceedings, Institute of Food Technology 5: 80.

Crocker, E.C. 1948. An editorial review. Flavor of meat. Food Research 13: 179.

Cronlund, A.l. and J.H. Woychik. 1987. Solubilization of collagen in restructured beef with collagenases and alpha-amylase. Journal Food Science 52(4): 857-860.

Cross, H.R. 1977. Effects of amount, distribution and texture of marbling on cooking properties of beef longissimus. 1977. Journal Food Science 42: 182.

Cross, H.R., H.C. Abraham, and E.M. Knapp. 1975. Variations in the amount, distribution and texture of intramuscular fat within muscles of the beef carcasses. Journal Animal Science 41: 1618.

Cross, H.R., Z.L. Carpenter, and G.C. Smith. 1973. Equations for estimating boneless retail cut yields from beef carcasses. Journal Animal Science 37: 1267.

Cross, H.R., Z.L. Carpenter, and G.C. Smith. 1973. Effects of intramuscular collagen and elastin on bovine muscle tenderness. Journal Food Science 38:998.

Steaks from the biceps femoris, semimembranosus, rectus femoris, semitendinosus and longissimus dorsi muscles of steers of three ages were evaluated.

Experimental: oven roasting; total collagen (hydroxyproline analysis); elastin; proximate analysis (fat, moisture); sensory panel (initial and sustained juiciness, initial impression of tenderness and number of chews); shear (warner-Bratzler shear).

Cross, H.R., E.C. Green, M.S. Stanfield, and W.J. Franks, Jr. 1976. Effect of quality grade and cut formulation on the palatability f ground beef patties. Journal Food Science 41: 9.

Cross, H.R., G.C. Smith and Z.L. Carpenter. 1973. Quantitative isolation and partial characterization of elastin in bovine muscle tissue. Journal Agric. Food Chem. 21: l716.

Cross, H.R., M.S. Stanfield, E.C. Green, J.M. Heinemeyer, and A.B. Hollick. 1975. Effect of fat and textured soy protein content on consumer acceptance of ground beef. Journal Food Science 40: 1331.

Cross, H.R., M.S. Stanfield, R.S. Elder, and G.C. Smith. 1979. A comparison of roasting versus broiling on the sensory characteristics of beef longissimus steaks. Journal Food Science 44:310.

Course, J.D., C.R. Calkins, and S.C. Seideman. 1986. The effects of rate of change in body weight on tissue development and meat quality of youthful bulls. Journal animal Science 63: 1824-1829.

Crouse, J.D. and M.E. Dikeman. 1974. Methods of estimating beef carcass chemical composition. Journal Animal Science 38: 1190.

Crouse, J.D., M.E. Dikeman, R.M. Koch, and C.E. Murphey. 1975. Evaluation of traits in the U.S.D.A. yield grade quation for predicting beef carcass cutability in breed groups differing in growth and fattening characteristics. Journal Animal Science 41: 548.

Crouse, J.D., R.M. Koch, and M.E. Dikeman. 1986. Yield grades and cutability of carcass beef with and without kidney and pelvic fat. Journal Animal Science 63: 1134-1139.

Crouse, J.D., L.K. Theer, and S.C. Seideman. 1989. The measurement of shear force by core location in longissimus dorsi beef steaks from four tenderness groups. Journal Food Quality 11:341.

Crush, K. G. 1964. Commercial Animal And Yeast Extracts In Composite Food Products. I. An Examination Of Beef, Whale, Mutton, Chicken And Yeast Extracts By Paper Chromatography. Journal Of The Science Of Food And Agriculture 15:550.

Beef Extract, Whale Extract, Mutton Extract, Chicken, Yeast Extract, Paper Chromatography

Culp, G.R., Z.L. Carpenter, G.C. Smith and G.W. Davis. 1973. Post-rigor aging effects on beef tenderness. Journal Animal Science 37: 258.

Cunha, T.J. 1978March-April. The animal industries are here to stay. Food and Nutrition News 49(4):1. (National Live Stock and Meat Board, chicago Ill.).

Cutaia, A. J.; Ordal, Z. J. 1964. Pigment Changes In Anaerobically Packaged Ground Beef. Food Technology 18:757

Ground Beef, Beef, Pigment, Anaerobic Storage, Packaging

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