The Experts below are selected from a list of 126 Experts worldwide ranked by ideXlab platform
J.a. Boles - One of the best experts on this subject based on the ideXlab platform.
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Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck.
Meat science, 2007Co-Authors: J.a. Boles, Phyllis J. ShandAbstract:Abstract The objective was to assess different beef muscles for use as stir-fry. Inside round, outside round, eye of round, knuckle, chuck clod, and chuck tender were obtained from six beef carcasses. Different slice thickness (2, 4, or 8 mm) and muscle fiber direction were evaluated. Slices were cooked from frozen on a flat grill and then Cut into strips for shear and sensory testing. While Meat Cut had little effect on shear values of these thin slices, increasing slice thickness greatly affected tenderness and cook yield. The sensory panel found that strips from the knuckle were more tender and juicy, with less connective tissue and with a better flavor than that of slices from the eye of round and outside round. Increasing slice thickness resulted in detection of greater amounts of connective tissue but did not result in a significant difference in the perception of tenderness. Fiber direction was also of importance. Slices removed perpendicular to the fiber direction had shear values up to 50% lower than slices removed parallel.
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Meat and storage effects on processing characteristics of beef roasts
Meat Science, 2002Co-Authors: J.a. Boles, J E SwanAbstract:Two experiments were done to determine the effect of storage conditions and Meat Cut on the processing characteristics of beef roasts. The first experiment examined the effect of storage condition (fresh/frozen), cap on/off, thawing regime and holding time post thawing on purge, brine uptake, cook yield and colour of raw and cooked roasts. The second experiment examined the effect of Meat Cut (insides/flats) and chilled storage for up to 8 weeks on processing characteristics of roast beef. Purge was greater for insides stored frozen without cap and air thawed. Frozen thawed Cuts had increased brine retention after injection, after tumbling and after cooking. Flats had less purge and higher cook yields when manufactured into roast beef. Raw and cooked colour was not significantly affected by most factors investigated. Raw Meat was more red than Meat that had been frozen.
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Meat Cut and injection level affects the tenderness and cook yield of processed roast beef.
Meat science, 2001Co-Authors: J.a. Boles, Phyllis J. ShandAbstract:The effect of muscle Cut used and brine injection level on the processing characteristics of small pre-cooked roast beef was determined. Meat Cuts (inside, outside, eye of round, knuckle, clod, chuck roll and brisket) were Cut into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle Cuts from the chuck can be used to successfully manufacture cooked mini roast beef. However, the use of small roasts resulted in cook yields that are considerably less than what was expected with large intact muscle roasts. Some variation in tenderness between the muscles was seen, but when muscles were injected there was a significant increase in tenderness and a reduction in the variability in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields.
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Effects of raw binder system, Meat Cut and prior freezing on restructured beef
Meat Science, 1999Co-Authors: J.a. Boles, Phyllis J. ShandAbstract:Abstract The effect of different Meat Cuts or previously frozen Meat on processing properties of restructured beef bound with alginate or Fibrimex TM was investigated. Inside rounds, chuck tenders, chuck clods and tri-tip were used to manufacture restructured logs. Steakettes manufactured with alginate had significantly ( P
Phyllis J. Shand - One of the best experts on this subject based on the ideXlab platform.
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Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck.
Meat science, 2007Co-Authors: J.a. Boles, Phyllis J. ShandAbstract:Abstract The objective was to assess different beef muscles for use as stir-fry. Inside round, outside round, eye of round, knuckle, chuck clod, and chuck tender were obtained from six beef carcasses. Different slice thickness (2, 4, or 8 mm) and muscle fiber direction were evaluated. Slices were cooked from frozen on a flat grill and then Cut into strips for shear and sensory testing. While Meat Cut had little effect on shear values of these thin slices, increasing slice thickness greatly affected tenderness and cook yield. The sensory panel found that strips from the knuckle were more tender and juicy, with less connective tissue and with a better flavor than that of slices from the eye of round and outside round. Increasing slice thickness resulted in detection of greater amounts of connective tissue but did not result in a significant difference in the perception of tenderness. Fiber direction was also of importance. Slices removed perpendicular to the fiber direction had shear values up to 50% lower than slices removed parallel.
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Meat Cut and injection level affects the tenderness and cook yield of processed roast beef.
Meat science, 2001Co-Authors: J.a. Boles, Phyllis J. ShandAbstract:The effect of muscle Cut used and brine injection level on the processing characteristics of small pre-cooked roast beef was determined. Meat Cuts (inside, outside, eye of round, knuckle, clod, chuck roll and brisket) were Cut into small roasts (750 g) and injected at three levels (110, 125 and 150% over raw roast weight) with a non-injected control. Muscle Cuts from the chuck can be used to successfully manufacture cooked mini roast beef. However, the use of small roasts resulted in cook yields that are considerably less than what was expected with large intact muscle roasts. Some variation in tenderness between the muscles was seen, but when muscles were injected there was a significant increase in tenderness and a reduction in the variability in tenderness within the muscle. Roasts injected to 125% above green weight resulted in the highest cook yields.
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Effects of raw binder system, Meat Cut and prior freezing on restructured beef
Meat Science, 1999Co-Authors: J.a. Boles, Phyllis J. ShandAbstract:Abstract The effect of different Meat Cuts or previously frozen Meat on processing properties of restructured beef bound with alginate or Fibrimex TM was investigated. Inside rounds, chuck tenders, chuck clods and tri-tip were used to manufacture restructured logs. Steakettes manufactured with alginate had significantly ( P
K.b. Chin - One of the best experts on this subject based on the ideXlab platform.
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Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
Journal of food science, 2008Co-Authors: S.y. Park, Seung Seok Yoo, Hae-rim Lee, Y.j. Kim, Jae-han Shim, K.b. ChinAbstract:Lipid oxidation and oxidative products as affected by pork Meat Cut, packaging method, and storage time were evaluated during refrigerated storage. Pork belly had higher pH and thiobarbituric acid reactive substance (TBARS) values than pork loin, and aerobic-packaged belly had higher TBARS than vacuum-packaged counterparts. Loin had higher free fatty acid (FFA) values than belly, and increased FFA values were observed with increased storage time. Peroxide values increased up to 7 d and decreased thereafter. Volatile compounds such as alkanes, aldehydes, ketones, and alcohols with high volatility in belly were higher than those in loin. Nonanoic acid, ethyl ester in belly, and hexadecanoic acid in loin might be considered as indices of lipid oxidation. Overall, vacuum packaging was better than aerobic packaging to retard lipid oxidation and production of oxidative products, and loin was more sensitive to lipid oxidation than belly.
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Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
Journal of food science, 2007Co-Authors: S.y. Park, Seung Seok Yoo, J.b. Eun, Hae-rim Lee, Y.j. Kim, K.b. ChinAbstract:ABSTRACT: Lipid oxidation and oxidative volatiles as affected by pork Meat Cut and packaging method during frozen storage at –10 °C were evaluated. Pork belly Cut had higher thiobarbituric acid reactive substance (TBARS) and pH values than did the loin, whereas the loin had higher free fatty acid (FFA) values than that of the belly Cut. Peroxide values increased with increased storage time, but were not affected by pork Meat Cut and packaging method. Volatiles with carbon numbers less than 10 in the belly Cut were higher than those in the loin Cut, whereas those with carbon numbers greater than 10 in the loin Cut were higher than those in belly Cut. Most volatiles were decreased with increased storage time, except for propane. Both 4-pentenal and 4-methyl-2-hexanone in the belly Cut showed a positive correlation with FFA, whereas 2,4-dimethyl-1-heptene and 9-octadecenal in the loin Cut were positively correlated with TBARS and FFA, respectively, even though the values were not high enough to predict the degree of lipid oxidation.
S.y. Park - One of the best experts on this subject based on the ideXlab platform.
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Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
Journal of food science, 2008Co-Authors: S.y. Park, Seung Seok Yoo, Hae-rim Lee, Y.j. Kim, Jae-han Shim, K.b. ChinAbstract:Lipid oxidation and oxidative products as affected by pork Meat Cut, packaging method, and storage time were evaluated during refrigerated storage. Pork belly had higher pH and thiobarbituric acid reactive substance (TBARS) values than pork loin, and aerobic-packaged belly had higher TBARS than vacuum-packaged counterparts. Loin had higher free fatty acid (FFA) values than belly, and increased FFA values were observed with increased storage time. Peroxide values increased up to 7 d and decreased thereafter. Volatile compounds such as alkanes, aldehydes, ketones, and alcohols with high volatility in belly were higher than those in loin. Nonanoic acid, ethyl ester in belly, and hexadecanoic acid in loin might be considered as indices of lipid oxidation. Overall, vacuum packaging was better than aerobic packaging to retard lipid oxidation and production of oxidative products, and loin was more sensitive to lipid oxidation than belly.
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Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
Journal of food science, 2007Co-Authors: S.y. Park, Seung Seok Yoo, J.b. Eun, Hae-rim Lee, Y.j. Kim, K.b. ChinAbstract:ABSTRACT: Lipid oxidation and oxidative volatiles as affected by pork Meat Cut and packaging method during frozen storage at –10 °C were evaluated. Pork belly Cut had higher thiobarbituric acid reactive substance (TBARS) and pH values than did the loin, whereas the loin had higher free fatty acid (FFA) values than that of the belly Cut. Peroxide values increased with increased storage time, but were not affected by pork Meat Cut and packaging method. Volatiles with carbon numbers less than 10 in the belly Cut were higher than those in the loin Cut, whereas those with carbon numbers greater than 10 in the loin Cut were higher than those in belly Cut. Most volatiles were decreased with increased storage time, except for propane. Both 4-pentenal and 4-methyl-2-hexanone in the belly Cut showed a positive correlation with FFA, whereas 2,4-dimethyl-1-heptene and 9-octadecenal in the loin Cut were positively correlated with TBARS and FFA, respectively, even though the values were not high enough to predict the degree of lipid oxidation.
Hae-rim Lee - One of the best experts on this subject based on the ideXlab platform.
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Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
Journal of food science, 2008Co-Authors: S.y. Park, Seung Seok Yoo, Hae-rim Lee, Y.j. Kim, Jae-han Shim, K.b. ChinAbstract:Lipid oxidation and oxidative products as affected by pork Meat Cut, packaging method, and storage time were evaluated during refrigerated storage. Pork belly had higher pH and thiobarbituric acid reactive substance (TBARS) values than pork loin, and aerobic-packaged belly had higher TBARS than vacuum-packaged counterparts. Loin had higher free fatty acid (FFA) values than belly, and increased FFA values were observed with increased storage time. Peroxide values increased up to 7 d and decreased thereafter. Volatile compounds such as alkanes, aldehydes, ketones, and alcohols with high volatility in belly were higher than those in loin. Nonanoic acid, ethyl ester in belly, and hexadecanoic acid in loin might be considered as indices of lipid oxidation. Overall, vacuum packaging was better than aerobic packaging to retard lipid oxidation and production of oxidative products, and loin was more sensitive to lipid oxidation than belly.
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Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
Journal of food science, 2007Co-Authors: S.y. Park, Seung Seok Yoo, J.b. Eun, Hae-rim Lee, Y.j. Kim, K.b. ChinAbstract:ABSTRACT: Lipid oxidation and oxidative volatiles as affected by pork Meat Cut and packaging method during frozen storage at –10 °C were evaluated. Pork belly Cut had higher thiobarbituric acid reactive substance (TBARS) and pH values than did the loin, whereas the loin had higher free fatty acid (FFA) values than that of the belly Cut. Peroxide values increased with increased storage time, but were not affected by pork Meat Cut and packaging method. Volatiles with carbon numbers less than 10 in the belly Cut were higher than those in the loin Cut, whereas those with carbon numbers greater than 10 in the loin Cut were higher than those in belly Cut. Most volatiles were decreased with increased storage time, except for propane. Both 4-pentenal and 4-methyl-2-hexanone in the belly Cut showed a positive correlation with FFA, whereas 2,4-dimethyl-1-heptene and 9-octadecenal in the loin Cut were positively correlated with TBARS and FFA, respectively, even though the values were not high enough to predict the degree of lipid oxidation.