Saffle, R.L. 1968. Meat emulsions. Advances Food Research 16: 105.
Saffle, R.L., J.A. Christian, J.a. Carpenter, and S.B. Zirkle. 1967. Rapid method to determine stability of sausage emulsions and effects of processing temperatures and humidities. Food Technology 21: 784.
Saffle, R.L. and J.W. Galbreath. 1964. Quantitative determination of salt-soluble protein in various types of meat. Food Technology 18: 1943.
Sair, L. and W.H. Cook. 1938. Relation of pH to drop formation in meat. Canadian Journal Research 16D: 255.
Sale, A.J.H. 1976. A review of microwaves for food processing. Journal Food Technology 11: 319.
Saleh, B. and B.M. Watts. 1968. Substrates and intermediates in enzymatic reduction of metmyoglobin in ground beef. Journal Food Science 33: 353.
Samejima, K. and T. Yasui. 1975. Some additional studies on the thermal denaturation of light meromyosin fraction 1. Journal Food Science 40: 451.
Sanders, H.R. 1966. Dielectric thawing of meat and meat products. Journal Food Technology 1: 183.
Sanderson, M. and G.E. Vail. 1963. Fluid content and tendeness of three muscles of beef cooked to three internal temperatures. Journal Food Science 28: 590.
Sanderson, M. and G.E. Vail. 1963. A method for determining press fluid in cooked beef. Food Research 28:596.
| Raw and cooked beef was evaluated using a 1-minute press fluid method. |
| Experimental: tube water-bath cooked; press fluid (1-minute; 15-minute) |
Sangor, M.R. and D.E. Pratt. 1974. Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein. Journal American Dietetic Association 64:268.
| Antioxidant activity of soy protein concentrate and potatoes, green beans, carrots, tomatoes, onions and celery on lipid content of beef eye of round slices, chuck chunks or soup bone was evaluated. |
| Experimental: lipid oxidation (thiobarbituric acid test); fatty acid analysis (extraction); methylation; gas chromatography |
| Thiobarbituric Acid Test, Beef Lipid Oxidation, Beef Fatty Acid |
Sasser, L.B., L. Wade, Jr. and M.C. Bell. 1974. Effect of radiation onmetabolism of selected minerals in cattle. Journal Animal Science 38: 178.
Sato, K., G.R. Hegarty, and H.K. Herring. 1973. The inhibition of warmed-over flavor in cooked mats. Journal Food Science 38: 398.
Sato, K. and G.R. Hegarty. 1971. Warmed-over flavor in cooked meats. Journal Food Science 36:1098.
| The influence of chemical additives on the development of the warmed-over flavor of ground beef top round was studied. |
| Experimental: additives (chemicals: 2Na-EDTA, Na-tripolyphosphate, Na-hexametaphosphate, Na-pyrophosphate, Na citrate, Na ascorbate, BHT, BHA, NaNO2, ZnSO4, CaSO4, MgSO4, CuSO4, CuCl2, AgNO3, HgCl2, FeCl3, FeCl2, KCN, L-cysteine, NaHSO3, iron powder, hemoglobin, myoglobin); cooked: boiling water bath; muscle tissue extraction and fractionation (freeze-drying (Proctor Schwartz freeze dryer), column chromatography); ascorbic acid; iron (Perkin-Elmer 303 Atomic Absorption Spectrophotometer); hemin; carbohydrates; amino nitrogen; malonaldehyde (TBA) |
Sato, Y. and T. Nakayama. 1970. Discussion of the binding quality of minced meats based on their rheological properties before and after heating. Journal Texture Studies 1: 309.
Satorius, M.; Child, A. M. 1938October. Effect Of Cut, Grade, And Class Upon Palatability And Composition Of Beef Roasts. Agricultural Experiment Station, University Of Minnesota. Technical Bulletin 131
| Longissimus Dorsi, Triceps Brachii, Adductor, Beef, Pressometer, Minnesota Shear Apparatus, Moisture, Heifer, Grade, Roasting, Endpoint Temperature, Press Fluid, Muscle Fiber, Sensory Evaluation |
Satorius, M.J. and A.M. Child. 1938. Effect of coagulation on press fluid, shear force, muscle-cell diameter, and composition of beef muscle. Food Research 3:619.
| Determination of the effect of coagulation by heat on triceps brachii, adductor, and longissimus dorsi muscles of beef was evaluated. |
| Experimental: muscle fiber diameter (eye-piece micrometer); press fluid (pressometer); tenderness (Minnesota modified shear-stress apparatus); total moisture (air oven); ether extract (Soxhlet Method) |
Satorius, M.J. and A.M. Child. 1938. Problems in meat research. I. Four comparable cuts from one animal. II. Reliability of judges' scores. Food Research 3:627.
| Paired pork and beef longissimus dorsi, adductor, and triceps brachii muscles were used to determine factors in subjective evaluation of the meat. |
| Experimental: cooked electric (Despatch) oven; press fluid (pressometer); tenderness (Warner-Bratzler shear-stress apparatus); total moisture (oven dried); ether extract (Soxhlet Method); total nitrogen (Kjeldahl-Gunning method); subjective evaluation (grading sheet: juice, texture, flavor-aroma, tenderness) |
Satterlee, L.D., W.D. Brown, and C. Lycometros. 1972. Stability and characteristics of the pigment produced by gamma irradiation of metmyoglobin. Journal Food Science 37:213.
| Low dose irradiation of purified bovine myoglobin and oxymyoglobin. |
| Experimental:bovine myoglobin; bovine oxymyoglobin irradiation (swimming pool type research irradiator); sephadex column chromatography; heme extraction; polyacrylamide disc gel electrophoresis; isoelectric focusing (LKB Model 8101 Electrofocusing); acid denaturation (Gilford Model 300 spectrophotometer, Radiometer Type 28 pH meter; Hitachi-Perkin Elmer Model 203 spectrofluorimeter); heat denaturation (Cary 15 spectrophotometer, Lauda circulating water bath, Mettler Model TM 15 temperture recording monitor); circular dichroism; autoxidation |
Satterlee, L.D., B. Free, and E. Levin. 1973. Utilization of high protein tissue powders as a binder-extender in meat emulsions. Journal Food Science 38: 306.
Satterlee, L. D.; Hansmeyer, W. 1974. The Role Of Light And Surface Bacteria In The Color Stability Of Prepackaged Beef. Journal Of Food Science 39:305
| Beef Packaging, Beef Color, Beef Surface Bacteria |
Satterlee, L.D. and D.A. Lillard. 1967. A procedure for gas chromatographic analysis of free amino acids in meats. Journal Food Science 32:682.
| Factors used for quantitative analysis of free amino acid content of ground meat were analyzed using gas liquid chromatography. |
| Experimental: extraction and purification of free amino acids; formation derivatives: quantitative analysis |
Satterlee, L. D.; Wilhelm, M. S.; Barnhart, H. M. 1971. Low Dose Gamma Irradiation Of Bovine Metmyoglobin. Journal Of Food Science 36:549
| Gamma Radiation, Beef Metmyoglobin, Irradiated Beef |
Satterlee, L.D., N.Y. Zachariah, and E. Levin. 1970. Utilization of beef and pork skin hydrolysates as a binder or extender in sausage emulsions. Journal Texture Studies 1: 309.
Satterlee, L. D.; Zachariah, N. Y.; Levin, E. 1973. Utilization Of Beef And Pork Skin Hydrolyzates As A Binder Or Extender In Sausage Emulsions. Journal Of Food Science 38:268
| Beef Skin Hydrolysate, Pork Skin Hydrolysate, Binder, Extender, Sausage Emulsion |
Savell, J. W.; Smith, G. C.; Carpenter, Z. L. 1978. Beef Quality And Palatability As Affected By Electrical Stimulation And Cooler Aging. Journal Of Food Science 43:1666
| Electrical Stimulation, Beef, Rigor Mortis, Longissimus Dorsi, Cooking Time, Cooking Loss, Juiciness, Tenderness, Connective Tissue, Flavor, Shear Value |
| Beef Electrical Stimulation, Lamb Electrical Stimulation, Goat Electrical Stimulation |
Savell, J. W.; Smith, G. C.; Huffman, D. L. 1980. Cutting Yields And Palatability Traits Of Hand-Cut Or Pressed-Cleaved, And Fresh, Crust-Frozen Or Frozen-Tempered Beef Subprimals. Journal Of Food Science 45:107
| Frozen Beef, Beef Cutting Yield, Beef Pressed-Cleaved, Beef Frozen-Tempered, Beef Frozen Crust, Beef Subprimal |
| Frozen Beef, Beef, Color |
Schafer, D. E.; Kropf, D. H.; Dikeman, M. E.; Tuma, H. J. 1973. Uniform Vs. Non-Uniform Colored Frozen Beef T-Bone Steak Traits. Journal Of Animal Science 37:270
| Steak, Frozen Beef, Beef, Color |
Schaller, D. R.; Powrie, W. D. 1971. Scanning Electron Microscopy Of Skeletal Muscle From Rainbow Trout, Turkey And Beef. Journal Of Food Science 36:552
| Trout, , Trout, Microscopy, Trout, , Trout, Microscopy, Turkey, , Turkey, Microscopy, Beef, Microscopy, Scanning Electron Microscopy |
| Beef, Hot Boning, Beef, Vacuum Packaging |
Schmidt, J. G.; Kline, E. A.; Parrish Jr., F. C. `970.
Effect Of Carcass Maturity And Internal Temperature On Bovine Longissimus Attributes.
Journal Of Animal Science 31:861
| Beef, Maturity, Longissimus Dorsi |
Schmidt, J. G.; Parrish, F. C. Jr. 1971. Molecular Properties Of Postmortem Muscle. 10. Effect Of Internal Temperature And Carcass Maturity On Structure Of Bovine Longissimus. Journal Of Food Science 36:110
| Longissimus Dorsi, Beef, Postmortem, Beef, Maturity |
Schock, D.R., D.L. Harrison and L.L. Anderson. 1970. Effect of dry and moist heat treatments on selected beef quality factors. Journal Food Science 35:195.
| Quality characteristics and related factors of dry and moist heat treated beef semimembranosus muscle, top round, were investigated. |
| Experimental: deep-fat fried, oven roasted, oven braised, pressure cooked; rate of heat penetration; cooking losses (volatile, dripping, total); pH, shear values (Warner-Bratzler shearing apparatus); press fluid yield; total moisture (Brabender Semi-Automatic Rapid Moisture Tester); color (Gardner Color Difference Meter); panel (flavor, intensity of juiciness, tenderness, overall acceptability: 7-point scale, doneness) |
| Cooking Method, Deep Fat Frying, Beef Cooking Method, Oven Roasting, Beef Cooking Method, Oven Braised Beef, Cooking Method, Pressure Cooking, Heat Penetration, Beef Volatile Loss, Beef Drip Loss, Beef Cooking Loss, Ph, Shear Value, Warner-Bratzler Shear Apparatus, Press Fluid, Moisture, Brabender Semiautomatic Moisture Test, Beef Color, Gardner Color Difference Meter, Sensory Evaluation, Beef Flavor, Beef Juiciness, Beef Tenderness, Beef Doneness, Beef Acceptability |
Schoman, C. M. Jr.; Ball, C. O. 1961. The Effect Of Oven Air Temperature, Circulation And Pressure On The Roasting Of Top Rounds Of Beef (Yield And Roasting Time). Food Technology 15:133
| Oven Temperature, Beef Yield, Beef Cooking Time, Beef Heat Transfer, Beef Steam Pressure Cooking, Beef Convection Oven, Beef Oven Air Velocity, Beef Cooking Time, Beef Yield |
Schoman, C. M. Jr.; Bell, J.; Ball, C. O. 1960. Variations And Their Causes In The Measurements Of Beef Tenderness By The Electric Meat Grinder Method. Food Technology 14:581
| Beef Tenderness, Electric Meat Grinder |
Schukraft, B. 1972. Integral Heat System:J For Volume Food Preparation Food Technology 26(9):27
| Integral Heat System, Volume Food Preparation, Temperature, Frozen Corn, Macaroni And Cheese, Potato, Beef, Stew, Pepper, Stuffed Green Pepper, Veal Parmesan, Chicken Cacciatore, Rice With Peas And Mushrooms, Carrots Honey Glazed, Flavor, Color, Texture, Sensory Evaluation |
Schults, G.W., D.R. Russell, and E. Wierbicki. 1971. Effect of condensed phosphates on pH, swelling, and water-holding capacity of beef. Journal Food Science 37:860.
| Ground beef semimembranosus, longissimus, and triceps brachii muscles with sodium tripolyphosphate, sodium metaphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate or one of two blends were tested for water-holding capacity, meat swelling and shrinkage. |
| Experimental: water-holding capacity (shrinkage); water-binding capacity (meat swelling); heating times and temperatures; pH |
| Ground Beef, Water-Holding Capacity, Ph, Beef Swelling, Semimembranosus, Beef, Longissimus, Triceps Brachii, Sodium Tripolyphosphate, Sodium Metaphosphate, Sodium Hexametaphosphate, Tetrasodium Pyrophosphate |
Schumann, M. S.; Kennick, W. H.; Rock, D. F. 1982. Effect Of Hot Boning And Pre-Rigor Pressurization Of Beef On Factors Of Economic Importance. Journal Of Food Science 47:864
| Beef, Prerigor Pressurization, Purge Loss, Shrinkage, Fat, Yield |
Schutte, L. 1974. Precursors of sulfur-containing flavor compounds. CRC Critical Reviews Food Technology 4:457.
| A review and identification of the occurrence and precursors of sulfur-containing volatiles in vegetables, meat, cereal products, and beverages are presented. Their role in flavor is discussed. |
Schutte, L.; Koenders, E. B. 1972. Components Contributing To Beef Flavor. Natural Precursors Of 1-Methylthio-Ethanethiol. Journal Of Agricultural And Food Chemistry 20:181
| Beef Flavor, Flavor |
Schwartz, W. C.; Mandigo, R. W. 1977. Effect Of Conveyor Speed On Mechanical Tenderization Of Beef Inside Rounds. Journal Of Animal Science 44:581
| Beef Tenderization, Beef, Mechanical Tenderization |
Schweiger, A. and H. Gunther. 1964. A comparison of two methods for the determination of lactic acid in muscle. Journal Food Science 29: 808.
Schweigert, B.S. 1956. Meat and future health needs. Journal Ameican Dietetic Association 32: 409.
Schweigert, B. S.; Bennett, B. A.; Guthneck, B. T. 1954. Amino Acid Composition Of Organ Meats. Food Research 19:219
| Organ Meat, Amino Acid, Isoleucine, Phenylalanine, Lysine, Muscle, Arginine, Histidine, Pancreas, Kidney, Heart, Methionine, Protein, Threonine, Liver, Spleen, Lung,Tryptophan, Sow, Cow, Pork, Lamb, Beef, Trypsin, Leucine, Valine |
Schweigert, B. S.; Bennett, B. A.; Marquette, M.; Scheid, H. E.; Mcbride, B. H. 1952. Thiamine, Riboflavin, And Niacin Content Of Processed Meats. Food Research 17:56
| Processed Food Thiamin, Processed Food Riboflavin, Processed Food Niacin |
Schweigert, B.S., B.A. Bennett, B.H. McBride and B.T. Guthneck. 1952. Amino acid content of processed meats. Journal American Dietetic Association 28:23.
| Amino acid content of a number of canned and/or processed beef, pork, lamb, or veal products was determined. |
| Experimental: amino acids (hydrolyzed, analyzed microbiologic methods; tryptophan (Bates chemical method); leucine; valine; isoleucine; thereonine; phenylalanine, arginine, histidine; lysine; tryptophan; methionine); protein |
| Beef Amino Acid, Pork Amino Acid, Lamb Amino Acid |
Scopes, R.K. 1964. The influence of post-mortem conditions on the solubilities of muscle proteins. Biochem. Journal 91: 201.
Seegers, W. H.; Mattill, H. A. 1935. The Nutritive Value Of Animal Tissues In Growth, Reproduction And Lactation. Iii. The Nutritive Value Of Beef Heart, Kidney,
Round And Liver After Heating And After Alcohol Extraction. Journal Of Nutrition 10:271
| Lactation, Beef Heart, Beef Kidney, Beef Liver |
Segalove, M. and G.M. Dack. 1951. Growth of bacteria associated with food poisoning experimentally inoculated into dehydrated meat. Journal Food Science 16: 118.
Segars, R. A.; Nordstrom, H. A.; Kapsalis, J. G. 1974. Textural Characteristics Of Beef Muscles. Journal Of Texture Studies 5:283
| Beef Texture |
Seideman, S. C.; Carpenter, Z. L.; Smith, G. C.; Vanderzant, C.; Hoke, K. E. 1976. A Comparison Of Vacuum Packaging Systems And Films On The Physical Characteristics Of Beef Cuts.
Journal Of Milk And Food Technology 39:740
| Beef Vacuum Packaging, Beef Packaging |
Seideman, S.C., G.C. Smith and Z.L. Carpenter. 1977. Addition of textured soy protein and mechanically deboned beef to ground beef formulations. Journal Food Science 42: 197.
Seideman, S. C.; Smith, G. C.; Carpenter, Z. L.; Dill, C. W. 1979. Plasma Protein Isolate And Textured Soy Protein In Ground Beef Formulations. Journal Of Food Science 44:1032
| Protein Isolate, Soybean Protein, Beef |
Seideman, S. C.; Smith, G. C.; Carpenter, Z. L.; Dutson, T. R.; Dill, C. W. J. 1979. Modified Gas Atmospheres And Changes In Beef During Storage. Journal Of Food Science 44:1036
| Beef, Storage, Gas Atmosphere |
Seideman, S.C. , Z.L. Carpenter, G.C. Smith and K.E. Hoke. 1976. Effect of degree of vacuum and length of storage on the physical characteristics of vacuum packaged beef wholesale cuts. Journal Food Science 41:732.
| The effect of vacuum pressure and storage on packaged beef knuckles and the resultant coloration, tenderness, and juiciness was evaluated. |
| Experimental: degree of vacuum; percentage of purge loss; trained panel (raw (fat appearance: 6-point scale; muscle color: 9-point scale, surface discoloration: 7-point scale; detectable off-odor: 4-point scale; total desirability: 8-point scale)); trim loss percentages; oven-broiled (panel evaluation (tenderness, juiciness, overall satisfaction: 8-point scale); shear (Warner-Bratzler)) |
| Warner-Bratzler Shear Apparatus, Beef Purge Loss, Beef Fat, Appearance, Beef Off-Odor, Beef Trim Loss, Beef Oven Broiled, Beef Tenderness, Beef Juiciness, Beef Shear |
Seideman, S. C.; Smith, G. C.; Carpenter, Z. L.; Marshall, W. H. 1977. Blade Tenderization Of Beef Psoas Major And Semitendinosus Muscles.
Journal Of Food Science 42:1510
| Psoas Major, Semitendinosus, Beef, Tenderization, Blade Tenderization |
Seideman, S. C.; Vanderzant, C.; Hanna, M. O.; Carpenter, Z. L.; Smith, G. C. 1976.
Effect Of Various Types Of Vacuum Packages And Length Of Storage On The Microbial Flora Of Wholesale And Retail Cuts Of Beef. Journal Of Milk And Food Technology 39:745
| Beef Vacuum Packaging, Beef Bacteria, Beef Storage |
Seideman, S.C., C. Vanderzant, G.C. Smith, M.O. Hanna, and Z.L. Carpenter. 1976. Effect of degree of vacuum and length of storage on the microflora of vacuum packaged beef wholesale cuts. Journal Food Science 41:738.
| The effect of vacuum pressure and storage on packaged beef knuckles and resultant psychromtropic and mesophilic bacterial count, fluorescent pseudomonas anaerobic bacteria, and lactobacilli. |
| Experimental: actual vacuum measurement; bacteriological evaluation (psychrotropic and mesophilic bacterial count (spread plate technique); fluorescent pseudomonads (Pseudomonas agar F); lactobacilli (pour plate technique, Lactobacillus MRS broth); anaerobic plate count (pour plate technique, trypticase soy agar)); diagnostic schemes and identification |
| Beef Psychrotropic Bacteria, Beef Mesophilic Bacteria, Beef Fluorescent Pseudomonad, Beef Lactobacillus, Beef Anaerobic Bacteria, Plate Count, Trypticase Soy Agar, Pseudomonas Agar |
Seidler, L. R.; Wood, L. 1965. Effect Of Grade On Quality Of Roast Beef Chuck. Preparation Losses, Yield, Cooking Time, And Acceptance. Journal Of The American Dietetic Association 46:205
| Beef Grade, Beef Quality, Beef Yield, Beef Cooking Loss, Beef Cooking Time, Sensory Evaluation |
Seo, C.W. 1976. Hydrocarbon production from freeze-dried meats. Journal Food Science 41:594.
| Lipid oxidation of eye of round beef with and without sodium tripolyphosphate or malonaldehyde was analyzed upon completion of freeze-drying. |
| Experimental: freeze drying (American Model L-3 Laboratory Unit); lipid oxidation (TBA number); head space gases (gas chromatography), fat emulsion |
Setser, C. S.; Harrison, D. L.; Kropf, D. H.; Dayton, A. D. 1973. Radiant Energy Induced Changes In Bovine Muscle Pigment. Journal Of Food Science 38:412
| Beef, Pigment, Radiant Energy |
Sevick, V. J.; Sunderland, J. E. 1962. Emissivity Of Beef Food Technology 16(September):124
| Emissivity, Beef, Fat, Freeze-Dried Beef |
Shackelford, S.D., J.O. Reagan, T.F. Mann, C.E. Lyon and M.F. Miller. 1989. Effects of blade tenderization, vacuum massage time and salt level on chemical, textural and sensory characteristics of precooked chuck roasts. Journal Food Science 54: 843.
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Shafer, M. A. M.; Zabik, M. E. 1975. Dieldrin, Fat And Moisture Loss During The Cooking Of Beef Loaves Containing Texturized Soy Protein. Journal Of Food Science 40:1068
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Beef Meat Loaf Moisture, Beef Meat Loaf Fat, Beef Meat Loaf Cooking Loss, Dieldrin, Textured Soybean Protein Beef Roast, Cooking, Beef, Oven Film Bag, Beef Endpoint Temperature, Beef Oven Temperature A review of literature about sulfur compounds in milk and milk products, vegetables, fruits, beverages, spices, meat, poultry and marine products, and a number of miscellaneous products. Rabbit Storage, Rabbit Aseptic Autolysis, Beef Storage, Beef Aseptic Autolysis Beef, Tenderness, Warner-Bratzler Shear Apparatus, Lee-Kramer Shear Press, Sensory Evaluation Beef Breed, Beef Tenderness, Sensory Evaluation Fat-free muscle portions of the semimembranosus and biceps femoris heifers were irradiated and water-holding capacity evaluated. Experimental: viscosity (homogenate and Brookfield model LVT viscometer); irradiation; beef swelling; extract-release volume; water-holding capacity; pH
Brookfield Viscometer, Beef Bacteria, Beef Swelling, Beef Extract-Release Volume, Beef Water-Holding Capacity, Irradiated Beef Bovine tendon and intramuscular collagen extracted from neck muscle sternomandibularis, leg muscles (gastrocnemius, extensor carpi radialis, superficial digital flexor) and body muscles (longissimus dorsi, vastus, infra spinatus, psoas major) were evaluated in regard to crosslinking. Experimental: intramuscular collagen (extraction; hydroxyproline determination (Technicon automatic analyzer)); reducible crosslinks (amino acid analysis: Technicon Auto-analyzer).
Beef Intramuscular Collagen, Beef Amino Acid, Beef Collagen Crosslink, Beef Hydroxyproline Succinoxidase, Pig Liver, Beef Liver, Dietary Sugar Ground Beef Bacteria, Beef Clostridium Perfringen, Beef Staphylococcus Aureus, Beef Escherichia Coli, Beef Enterococci,
Beef Salmonella Infantis, Beef Total Plate Count, Aerobic Bacteria, Beef Yeast, Beef Mold Count Corned Beef, Brisket, Sodium Nitrate, Sodium Nitrite, Corned Beef Color Heat Transfer, Beef Juiciness, Beef Heat Penetration, Beef Semimembranosus, Beef Vapor Pressure, Beef Moisture, Beef Suet,
Beef Connective Tissue Beef Finish Beef Finish, Beef Ration, Corn, Barley, Stilbestrol Thermal Conduction, Thermal Diffusivity, Density, Specific Heat, Heating Rate, Heat Penetration, Heat Conduction, Carbohydrate,
Fruit, Apple, Applesauce, Avocado, Banana, Baked Beans, Cherry, Grapefruit, Lemon, Lima Bean, Pea, Peach, Potato, Rutabaga, Squash,
Strawberry, Sugar Beet, Sweet Potato, Tomato, Cod Fish, Corned Beef, Beef, Halibut, Smoked Ham, Ham, Water Calorie, Nonfat Dry Milk, Moisture, Protein, Fat, Carbohydrate, Ash, Fiber, Ascorbic Acid, Vitamin E, Vitamin A, Niacin,
Riboflavin, Thiamin, Vitamin B6, Vitamin B12, Calcium, Phosphorus, Magnesium, Iron, Milk Replacer, Whey, Protein, Flour, Gelatin,
Bread, Protein Efficiency Ratio, Farinograph, Beef, Casein, Soybean Flour, Soybean Protein, Soybean Protein Isolate The influence of aging on lipid-soluble carbonyls extracted from longissimus dorsi steer muscles was evaluated. Experimental: lipid isolation and DNP-hydrazones (carbonyl-free hexane, celite column, Beckman Model DBG spectrophotometer)
Beef Lipid, Beef Aging, Beef Carbonyl Beef Doneness, Beef Collagen, Nitrogen Beef Aging Beef Shrinkage, Beef Aging Gamma Radiation, Irradiated Meat, Meat, Methyl Mercaptan
Sliwinski, R. A.; Doty, D. M.; Landmann, W. A. 1959. Enzymes In Beef Muscle, Over-All Assay And Partial Purification Procedures For Proteolytic Enzymes In Beef Muscle.
Journal Of Agricultural And Food Chemistry 7:788
Beef Proteolytic Enzyme Beef, Green Pea, Heating Rate, Endpoint Temperature, British Thermal Unit, Energy, Microwave Longissimus Dorsi, Beef Tenderness Experimental: oven-broiling; shear values (Warner-Bratzler shear machine); panel (chew count); marbling; maturity; thaw drip loss; cooking loss
Beef Oven Broiled, Beef Shear Value, Beef Chew Number, Beef Marbling, Beef Drip Loss, Beef Cooking Loss, Warner-Bratzler Shear
Apparatus Ground Beef, Soybean Beef, Protein, Textured Soybean Protein Beef, Beef Antemortem, Beef Tenderness Beef Liver, Lactation, Beef Growth, Beef Lactation Grade, Beef, Lamb, Veal Beef Color A nondestructive method of measuring the proportions of myoglobin derivatives in beef round samples was developed. Experimental: reflectance method (Beckman DK2A spectroreflectometer)
Beef, Pigment, Reflectance Spectrophotometry Derivatives utilizing reflectance data from crystallized beef myoglobin were evaluated. Experimental: reflectance measurements (Beckman DK2A spectroreflectometer); crystallized myoglobin (beef muscle)
Beef Myoglobin Autoxidation Beef, Prerigor, Postrigor, Myosin, Gel Electrophoresis, Kjeldahl Analysis Thermal Conductivity, Blood, Rat, Beef, Cow, Egg White, Skim Milk, Cream, Egg Yolk, Cod Liver Oil,
Paraffin, Carbon Tetrachloride, Ethyl Alcohol, Water , Glycerine, Aniline, Liver, Kidney, Fat Tenderness, Beef Tenderness Beef, Roasting, Fat, Endpoint Temperature, Temperature Profile, Oven Temperature, Cooking Time Bovine, Rumen, Beef, Diet, Ammonia Tensile Property, Beef Tenderness, Pork Tenderness, Pig, Warner-Bratzler Shear Apparatus, Kramer Shear
Press, Universal Testing Machine, Sarcomere Length, Sensory Evaluation, Textured Soybean Protein, Beef
Elasticity, Pork Elasticity, Chew Number Low temperture roasting of various boned chuck beef, ham, lamb, pork, and veal was evaluated. Experimental: average weight, average roasting time, average shrinkage
Beef Storage, Beef Moisture, Beef Oxygen A method which reduces by enzymatic means metmyoglobin in ground beef rib eye is described. Experimental: metmyoglobin oxidation (ferricyanide); spectrophotometric determination of metmyoglobin; pH adjustment; antibiotic addition (chlrotetracycline (HCl)
Metmyoglobin, Antibiotic, Beef, Chlorotetracycline, Ph Methods for improving determination of total pigments and the percentage of metmyoglobin from reflectance data on raw beef and pork is suggested based on reflectivity of the meat samples. Experimental: spectral analysis (Bausch and Lomb recording Spectrophotometer)
Pork Pigment, Beef Pigment, Beef Metmyoglobin, Isobestic Point, Oxymyoglobin, Pork, Metmyoglobin, Isobestic
Point, Oxymyoglobin
Experiments with cooked, freeze dried semimembranosus beef and resulting physical and chemical properties related to water sorption characteristics were evaluated. Experimental: adsorption and desorption isobars; water vapor pressure
Beef Collagen, Beef Atricular Cartilage Rigor Mortis, Beef, Tenderness, Warner-Bratzler Shear Apparatus, Sodium Pyrophosphate, Sodium
Hexametaphosphate, Magnesium Chloride Beef Microbe Beef Bacteria The influence of sucrose, Kcl and glycerol on the structure of myofibrils from normal and rigor semitendinosus andpsoas muscles of heifer. Experimental: myofibril extraction; photomicrographs (Zeiss Photomicroscope)
Semitendinosus, Beef Postrigor Myofibrils, Beef Prerigor Myofibrils, Beef Shortening, Beef Trypsin, Beef
Sarcomere A simple method to isolate viruses from many samples of ground beef is described. Experimental: antibiotics (penicillin, streptomycin sulfate, tetracycline hydrochloride, amphotericin); recovery efficiency (Coxsackievirus B-2VR 20)
Beef, Virus, Antibiotic, Pencillin, Streptomycin Sulfate, Tetracycline Hydrochloride, Amphotericin Clostridium Perfringen, Crockery Pot, Conventional Oven, Beef Loaf, Bacteria, Beef Loaf, Clostridium
Perfringen Beef Roast, Clostridium Perfringen, Crockery Pot, Cooking Loss,Internal Temperature, Temperature Rise Ground Beef, Blood Protein Concentrate Vacuum Packed Meat, Beef, Beef Storage Sodium Triphosphate, Cod, Beef Beef Quality Beef Endomysial Connective Tissue, Pork Endomysial Connective Tissue Sausage Color, Tensile Strength, Sausage Phosphate, Sausage Ph, Sausage Shrinkage, Beef, Pork Microwave, Tempering, Chicken, Fryer, Pork, Beef, Stewing Beef Beef, Rehydration, Freeze-Dried Beef, Water-Holding Capacity, Beef Texture, General Foods Texturometer,
Warner-Bratzler Tenderometer, Kramer Shear Press, Beef Microscopy Experimental:
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