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  • 1
    Electronic Resource
    Electronic Resource
    RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 7 (1985), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P〈0.05) about 2/3 of the time, round steaks were more palatable (P〈0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1985.tb01061.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Various Phosphates on the Palatability, Appearance and Storage Traits of Flaked and Formed Restructured Beef Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Seven blends (9.1 kg raw meat) were formulated with 0.75% NaCl and 0.25% or 0.5% sodium tripolyphosphate (STP), sodium hexa-metaphosphate (SHMP) or sodium acid pyrophosphate (SAPP). Steaks from all blends were “slightly” to “moderately” desirable in flavor and overall satisfaction scores. Steaks made with STP had higher shear force values and work required to shear values than all other restructured steaks indicating an increase in binding occurred with added STP. Restructured steaks formulated with 0.5% STP or SHMP had more desirable raw color scores than the control or steaks made with SAPP. Storage life of all phosphate added restructured steaks was past 90 days frozen storage, and steaks containing STP had thiobarbituric acid values below 1.0 at 120 days storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13827.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effect of Subprimal Fabrication and Packaging Methods on Palatability and Retail Caselife of Loin Steaks from Lean Beef (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), 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: Eighty subprimals were fabricated from 20 pairs of beef strip loins from lean (fat thickness, 0.2-0.4 cm) US Standard and US Good carcasses. Three vacuum packaged (VP) and one dry aged treatments were randomly assigned to short loin sections of each carcass. Steaks from VP intact and VP not-reassembled subprimals were rated highest in overall appearance and eating quality. Dry aging reduced retail caselife, produced greater shrinkage and trim losses and lower overall satisfaction ratings by panelists. Precutting subprimals into steaks followed by VP aging tends to decrease retail caselife (especially if steaks are reassembled) and decrease juiciness and tenderness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10529.x
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  • 4
    Electronic Resource
    Electronic Resource
    Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), 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: Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12694.x
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  • 5
    Electronic Resource
    Electronic Resource
    Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: A total of 59 short loins were aged at 2°C for 60, 120, 180, and 240 hr postmortem PM). Following each aging period, steaks were removed for shear force value (SFV) and fragmentation index (FI) measurements. One steak was removed at 60 hr PM for chemical determination. FI was significantly related (r=0.30-0.63) to SFV in 32 comparisons. Variation in FI and SFV for PM aging period and residue fraction drying time (0 and 10 min) was not significant; thus, FI can be accurately determined by omission of the 10 min residue fraction drying time. FI determined on bovine longissimus muscle at 60 hr PM was related (P 〈 0.05) to SFV of cooked loin steaks from loins aged 60, 120, 180, and 240 hr PM. FI determined at 120, 180 or 240 hr was also related (P 〈 0.05) to SFV of loin steaks. Simultaneous consideration of five carcass traits (marbling degree, lean color, lein firmness, fat thickness, and carcass weight) accounted for approximately 10% of the observed variation in SFV for cooked steaks from loins aged 60–240 hr, while FI accounted for an additional 15–42%. These data indicate that SFV of cooked loin steaks from A maturity carcasses can be predicted to a significant degree by FI of law muscle determined at 60 hr PM.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04933.x
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  • 6
    Electronic Resource
    Electronic Resource
    FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), 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: A relatively simple fragmentation procedure using raw bovine muscle has been refined for use in predicting tenderness of broiled loin steaks. Fragmentation measures were obtained on muscle tissue by stirring homogenates through nylon cloth screens of specific pore sizes (250 km, 149 pm, and 88 pm). Raw muscle from “tough” steaks produced higher quantities of muscle fragments greater than 250 pm in size than did “tender” steaks. Fragmentation is best expressed by use of a fragmentation index which accounted for approximately 50% of the observed variation in loin steak tenderness for carcasses of A maturity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07470.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), 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: Boneless strip loins (n = 90) and inside rounds (n = 90) from Heavy-Choice, Heavy-Good and Light-Good carcasses were randomly assigned to one of six treatments representing combinations of storage interval (7 or 14 days), blade tenderization (prior to or following storage) and packaging (vacuum packages or polyethylene bags). Vacuum packaging was much more satisfactory than polyethylene packaging for maintaining appearance of subprimal cuts following storage and for assuring desirable overall appearance of steaks during retail display. Subprimal cuts should be blade tenderized after, rather than prior to, storage to minimize weight losses of subprimals during storage, but time of blade tenderization did not affect retail caselife or palatability traits. Light-Good beef was not generally inferior to that from Heavy-Choice or Heavy-Good carcasses in storage-life, retail caselife or palatability if subprimal cuts were stored in vacuum packages. However, Light-Good strip loins which were blade tenderized prior to storage and stored in polyethylene bags were discolored and unattractive following storage and produced steaks which had very limited retail caselife. Blade tenderization increased tenderness above that achieved by aging alone but did not otherwise affect palatability.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01492.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Restructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13825.x
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  • 9
    Electronic Resource
    Electronic Resource
    Relationship of Fiber Type Composition to Marbling and Tenderness of Bovine Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), 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: Beef carcasses (n = 65) were selected to range widely in marbling (moderately abundan: to practically devoid) and maturity (A, n = 25; B, n = 19; C, n = 6; D, n = 8; E, n = 7). Number, percent, area and mean diameter of β-red (βR), α-white (αW) and α-red (αR) muscle fibers were determined. Warner-Bratzler shear force values and taste panel tenderness ratings were also obtained. αW muscle fiber parameters were negatively correlated (P 〈 0.05) to marbling and tenderness ratings while αR and βR parameters were positively correlated (P 〈 0.05) to these quality attributes. The ratio of αW fiber area to βR and/or αR fiber area was correlated (P 〈 0.05) with marbling and tenderness. Regression analyses indicate that muscle fiber type composition is more highly related to marbling (marb) than it is to shear force value (SFV) or tenderness rating (TR) although all relationships were significant (P 〈 0.10). The relationship of these quality indicators to fiber type is greater within A maturity [marb, coefficient of determination (C.D.) = 65.09; SFV, C.D. = 65.09; SFV, C.D. = 28.85; TR, C.D. = 62.94] than for the entire population (murb, C.D. = 49.16; SFV, C.D. = 18.71; TR, C.D. = 30.47). It appears that the oxidative capacity of a muscle is related to marbling and tenderness and that muscle fiber type composition could possibly be used as a predictor of marbling potential.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15331.x
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), 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: Twelve beef/pork meat blends were made from lean of mature beef and dark or mature pork carcasses. Meat blends containing about 20% beef fat were rated higher for appearance scores by a consumer panel than blends made with 20% pork fat. Visual acceptance of beef/pork patties was accomplished via use of all-beef fat and additionally by extending mature beef (MB) with mature pork (MP) or dark pork lean (DP). Agtron calorimetry scores indicate a minimum of 20% MB lean extended with 60% MP was needed to create the appropriate red color attractive to consumers. Use of 60% MP lean with about 20% beef fat resulted in patties acceptable to consumers for visual appearance and eating satisfaction.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13943.x
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