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The role of ionic strength in the postmortem tenderization of meat
(1985)
To investigate the role of ionic strength in the postmortem tenderization of meat, myofibrils from bovine longissimus muscle at 2 hr postmortem were incubated in 0.1 to 0.35M ionic strength buffers under various conditions. ...
Effects of on-board handling and processing techniques on the quality of sharks from the Gulf of Mexico
(1985)
A shark fishery in the Gulf of Mexico utilizing the existing shrimp fleet can potentially become a reality. A significant increase in product quality, marketing and consumer education must be developed and maintained. ...
Effects of processing and product handling on the prevalence of Campylobacter jejuni in turkeys and turkey products
(1985)
A selective enrichment-plating Most Probable Number (MPN) procedure was utilized to determine the prevalence of C. jejuni at various stages of turkey processing. Varying percentages of turkeys contained C. jejuni upon ...
Computer utilization in teaching principles of food science and agriculture in post secondary and extension education
(1985)
Computer utilization in teaching principles of food science and agriculture in post secondary and extension education was evaluated by (1) determining the current level of computer literacy of undergraduate students in the ...
Some factors affecting the production of volatile sulfhydryl compounds in Cheddar cheese slurries
(1985)
Gas chromatographic headspace analysis was used to monitor the production of hydrogen sulfide, methanethiol, carbonyl sulfide, and dimethyl sulfide in Cheddar cheese slurries. The production patterns of the four compounds ...
Purification and characterization of proteolytic enzymes from Lactobacillus bulgaricus
(1985)
Proteolytic activity was determined in the soluble fraction of Lactobacillus bulgaricus cells. Maximum proteolytic activity was at pH 6.0 and 6.5 and at 45 C. Proteolytic activity in the soluble fraction was enhanced by ...
Ultrastructural study of gap filaments, endomysium and intermyofibrillar bridges
(1985)
Super-stretched muscle fiber bundles (taken within ten minutes postmortem) were incubated at one of four combinations of temperature and pH (pH 5.5, 37 °C; pH 5.5, 0-4 °C; pH 7.4, 37 °C; pH 7.4, 0-4 °C) for one hour prior ...
A comparison of growth of some common meat bacteria on the lean and adipose tissue of beef, pork and lamb
(1985)
Lean and fat samples of normal beef, pork and lamb were inoculated with aerobically and anaerobically grown cells of Hafnia alvei, Serratia liquefaciens, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus ...
Examination of various gossypol detection methods for improvement of sensitivity
(1985)
A high performance liquid chromatographic (HPLC) technique was developed to analyze gossypol in cottonseed products with higher sensitivity and specificity than the official spectrophotometric method. Seventy percent aqueous ...
Effects of blending and maleylation on functional property changes of whey protein concentrate and soy protein isolation
(1985)
Changes in functional properties of unmodified and maleylated whey protein concentrate and soy protein isolate blends were studied. Both blending and maleylation affected functional characteristics; however, effects of ...