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...
Published July 1963. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
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...
Investigations were conducted to evaluate some of the changes
occurring in the myofibrillar proteins, particularly solubility
properties, resulting from the hydrostatic pressurization (15,000 psi,
2-3 min, 40°C) of prerigor semitendinosus and longissimus dorsi
beef muscles.
Both pressurized muscles showed a sharp decline in pH (~0.9 unit)
as the result of...
Investigations were conducted to determine whether the low molecular weight nitrogen compounds and the extra protein complex of bovine psoas major muscle were altered during a 12-day aging period.
Electrophoretic studies of soluble proteins either before or after gel filtration on Sephadex G-25 columns indicated that the soluble proteins were...
Prerigor pressurization of bovine semimembranosus muscle at 103.5
MNm⁻² (15,000 psi) for two min at 35°C significantly decreased
(P<0.01) muscle pH, and significantly (P<0.01) increased the rate of
glycogen degradation during the first 4 hr postmortem.
Glycogen levels of pressurized muscle were significantly
(P<0.01) lower than those of the control...
The cholesterol content (mg/100 g wet tissue) of the
longissimus dorsi muscle and the subcutaneous adipose
tissue of "Country Natural Beef" and regularly produced
beef was determined by a spectrophotometric method.
Proximate analysis (moisture, fat and protein contents) of
both types of beef was also determined.
Country Natural Beef (natural...
Ion exchange chromatography methods which have been
developed in recent years appear to offer a sensitive technique that
can be utilized very advantageously in studies on various proteins
and their properties. The application of such a procedure for the
successful fractionation of bovine sarcoplasmic proteins should stimulate
interest and research...
The over-tenderization of irradiated-sterilized meat is one
of the more important adverse effects resulting from the use of
irradiation for the preservation of meat. Although research has
been reported on the activity and effect of the inherent proteolytic
enzymes of irradiated meat, very little work has been directed toward
the...
Studies were conducted to determine the post-mortem stability
of lysosomes in the white muscle of rainbow trout (Salmo gairdneri)
and to determine whether lysosomal stability was related to rigor
mortis and its subsequent dissolution. In addition, isolated lysosomes
were subjected to different environments in an attempt to detect some
of...