Zobrazeno 1 - 10 of 38 pro vyhledávání: '"W. E. Townsend"'
1
Rapid Fluorometric Analysis of Acid Phosphatase Activity in Cooked Poultry Meat
Autor: Carl E. Davis, W. E. Townsend
Publikováno v: Journal of food protection. 57(12)
A new quantitative f1uorometric assay was used to determine poultry-muscle acid phosphatase (ACP) activity at five end-point temperatures (EPTs). Nonfrozen or frozen ground broiler and turkey breast and turkey dark meat (16 9) were packed in glass tu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::607fab9660038a95fad4ad2a9fa0a084
https://pubmed.ncbi.nlm.nih.gov/31121647
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2
Variability in Residual Myoglobin Content and Glutamic Oxaloacetic Transaminase (GOT) Activity in Cooked Bovine Semimembranosus Tissue as Related to Temperature of Cooking Media above End-point Temperature and Sample Size
Autor: Gayle K. Searcy, W. E. Townsend, Samuel D. Senter
Publikováno v: Journal of food protection. 57(6)
The variables, sample size and temperature of cooking media, were tested to determine their influence on myoglobin content and glutamic oxaloacetic transaminase (GOT) activities in bovine semimembranosus tissue thermally processed in a model heat tre
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71ddcadab669d6a518dd054c7973d7b9
https://pubmed.ncbi.nlm.nih.gov/31121660
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3
Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A Review
Autor: L. C. Blankenship, W. E. Townsend
Publikováno v: Journal of food protection. 52(2)
Title 9 of the Code of Federal Regulations establishes prescribed thermal treatment for a variety of meat and poultry products. These requirements are to ensure the destruction of harmful microorganisms and viruses that cause diseases in humans and l
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e9446e987e91e6b5564d616703e63c4
https://pubmed.ncbi.nlm.nih.gov/30991482
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4
Pyruvate Kinase Activity as an Indicator of Temperature Attained During Cooking of Cured Pork
Autor: L. C. Blankenship, Gayle K. Searcy, Carl E. Davis, W. E. Townsend
Publikováno v: Journal of food protection. 51(10)
Muscle pyruvate kinase (PYK) activity was established as a biochemical indicator of temperature attained during cooking in both a model system and a commercial-type pullman-style canned cured pork product. Water extract (model system) or pressed-out
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af758f4f91cd49f89e99651800d54039
https://pubmed.ncbi.nlm.nih.gov/28398864
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5
Evaluation of a Sound Velocity Analyzer for Estimating Maximum Internal Temperature to Which Meat Products Have Been Heat Processed
Autor: R. L. Wilson, C. E. Davis, W. E. Townsend
Publikováno v: Journal of Food Protection. 53:680-684
The sound velocity (SV) values of a variety of solutions (distilled water, saline, silicon dioxide, bovine serum albumin, coagulated beef protein) were determined as the temperature of the solution was increased from 10 or 20° to 71°C. Few differen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44c44a39b378e2032bed9cffab466582
https://doi.org/10.4315/0362-028x-53.8.680
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6
End-point Temperature (EPT) Affects N-Acetyl-?-D-Glucosaminidase Activity in Beef, Pork and Turkey
Autor: R. L. Wilson, C. E. Davis, Gayle K. Searcy, W. E. Townsend
Publikováno v: Journal of Food Science. 58:710-712
End-point temperature (EPT) affected N-acetyl-beta-D-glucosaminidase (NAGase) activity in nonfrozen and previously frozen cores and ground samples of beef, pork, turkey breast and ground turkey leg muscle tissue. There was little loss of NAGase activ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d2b8573836cec03c4ae4d7f964cb6cc6
https://doi.org/10.1111/j.1365-2621.1993.tb09340.x
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7
Transaminase (AST/GOT and ALT/GPT) Activity in Ground Beef as a Means of Determining End-point Temperature
Autor: W. E. Townsend, C. E. Davis
Publikováno v: Journal of Food Science. 57:555-557
Thermal processing conditions [rate of temperature increase, 0.35°C or 3.5°C/min; end-point temperature (EPT), 57.2, 71.1, and 79.4°C; dwell time, 0 and 30 min; and enzyme extraction medium (deionized water, 0.9% saline, and pH 7 buffer)] affected
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::193dbea218d85ffd2d9019a35475b56d
https://doi.org/10.1111/j.1365-2621.1992.tb08041.x
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8
Effect of level of endophyte infection, nitrogen fertilization rate, grazing period, and paddock exchange on some chemical properties of four bovine tissues
Autor: W E, Townsend, M E, Snook, J A, Stuedemann, R L, Wilson
Publikováno v: Journal of animal science. 69(7)
Three grazing experiments were conducted to determine the effect of level of endophyte infection, rate of N fertilization of tall fescue grass, grazing period, and paddock exchange on selected chemical properties of four bovine carcass tissues. Sampl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::9fe570c655c17cc26e172773a6133b4b
https://pubmed.ncbi.nlm.nih.gov/1653201
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10
Objective Color Values of Non-Frozen and Frozen Broiler Breasts and Thighs
Autor: C. E. Lyon, R. L. Wilson, W. E. Townsend
Publikováno v: Poultry Science. 55:1307-1312
Four experiments were conducted to measure objectively color differences in non-frozen and frozen (air blast and Freon immersion) broiler breasts and thighs. Frozen pieces were stored for 6 days at -23° C. and non-frozen for 6 days at 2° C. In the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3fd1521c9e87bbef5bb6ef7aa05294a1
https://doi.org/10.3382/ps.0551307
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