A method is described for the determination of N-nitrosoproline
(NOPRO) in cured meat products. NOPRO was extracted with ethyl
acetate from a slurry of cured meat and water after the addition of
ammonium sulfamate and acid. This nitrosamino acid was converted
to the methyl ester and after further purification, it...
Commercially bottled, vitamin C-fortified, cranberry
juice cocktail and cranberry-apple (cranapple) juice
drinks were stored at 5°C under simulated home-use
conditions. Ascorbic acid (AA) and dehydroascorbic acid
(DHA) levels were evaluated over a period of seven days by
high performance liquid chromatography (HPLC). Total
vitamin C content was also determined by...
The purpose of this study was to investigate the use
of preblended, prerigor beef in reduced salt meat batters.
The functional properties of water-holding capacity, fat
binding and gel strength were evaluated. Proximate
analyses (protein, moisture and fat contents) of all
cooked samples were performed, in duplicate.
The sternomandibularis muscle...
The Thomas Kay Woolen Mill operated between 1890 and 1962. The mill produced predominately woolen blankets and woolen fabrics for outerwear garments. Mission Mill Museum Association purchased the woolen mill after its closure in order to develop the property as a museum. The purpose of this study was to provide...
The purpose of this study was to extract proteins from lentils for
use in bread making to improve nutritional quality of bread. Three
solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were
used for extraction. Extractions were done at an alkaline pH near 10
for 30 min....
The influence of polyphosphates upon the emulsification of
enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble
meat proteins was determined by a model system in which
oil-in-water emulsions were formed.
Sodium acid pyrophosphate, sodium tripolyphosphate and
sodium hexametaphosphate were mixed together in a weight ratio
of 4:2:4, respectively, to...
A study was completed to determine the extent of the
protein changes occurring in ground beef stored at
2°C for 10 days.
Sections of semitendinosus muscle were obtained
immediately after the slaughter of three beef animals.
Each section was divided into two equal portions, one of
which was ground and...
This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...
