Zobrazeno 1 - 10
of 81
pro vyhledávání: '"T. R. Dutson"'
Publikováno v:
Journal of food protection. 43(9)
Electrical stimulation of rabbit muscles caused a reduction in count of Pseudomonas putrefaciens and of a Lactobacillus sp. when inoculated muscles were held for 45 min after electrical stimulation. Little if any change in count was detected on rabbi
Publikováno v:
Journal of food protection. 42(8)
The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from
Publikováno v:
Journal of Food Science. 41:863-866
A study was conducted using two muscles of different connective tissue content [13.13 ± 3.11 and 2.47 ± 0.95 mg collagen/g of muscle for sternomandibularis (S) and psoas major (PM) muscles, respectively], which had shortened to various sarcomere le
Publikováno v:
Journal of Food Science. 41:748-756
40 lambs were selected to vary in amount of finish for use in determining the mechanism by which fatness affects tenderness. Lambs with thick (n = 10), intermediate (n = 20) or thin (n = 10) finish were slaughtered, chilled at 1 ± 1°C and samples o
Autor:
T. R. Dutson, R. A. Lawrie
Publikováno v:
International Journal of Food Science & Technology. 9:43-50
Summary Samples of the M. longissimus dorsi were taken from beef carcasses 1 hr, 24 hr, 5 days, 7 days and 14 days post mortem. Tenderness (shear force), the amount of protein and hydroxyproline in filtered muscle homogenates, the activity of β-gluc
Autor:
A. M. Pearson, T. R. Dutson
Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the i
Autor:
A. M. Pearson, T. R. Dutson
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The ori
Publikováno v:
Journal of Food Science. 47:1350-1353
The concentration of creatine phosphate (CP), adenosine tri-, di- and monophosphate (ATP, ADP and AMP, respectively), inosine monophosphate (IMP) and inosine in longissimus muscle removed from electrically stimulated (ES) and nonstimulated (NS) beef
Publikováno v:
Journal of Food Science. 49:1372-1375
Publikováno v:
Journal of Food Quality. 8:131-137
Three types of restructured roasts were made from beef rounds, with or without antioxidants: (1) roasts made with top and bottom round pieces weighing 0.343-0.680 kg; (2) roasts made with top and bottom round pieces weighing 0.113-0.343 kg; and (3) r