TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS
| ISSN: |
1745-4573
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature-fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P 〉 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798290511207858176 |
|---|---|
| autor | LOPEZ, G. GADEA HAND, L.W. |
| book_url | http://dx.doi.org/10.1111/j.1745-4573.1993.tb00504.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240399013 |
| insertion_date | 2012-04-26 |
| issn | 1745-4573 |
| journal_name | Journal of muscle foods |
| materialart | 1 |
| notes | The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature-fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P 〉 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1993 |
| publikationsjahr_facette | 1993 |
| publikationsjahr_intervall | 8009:1990-1994 |
| publikationsjahr_sort | 1993 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 4 (1993), S. 0 |
| search_space | articles |
| shingle_author_1 | LOPEZ, G. GADEA HAND, L.W. |
| shingle_author_2 | LOPEZ, G. GADEA HAND, L.W. |
| shingle_author_3 | LOPEZ, G. GADEA HAND, L.W. |
| shingle_author_4 | LOPEZ, G. GADEA HAND, L.W. |
| shingle_catch_all_1 | LOPEZ, G. GADEA HAND, L.W. TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS Blackwell Publishing Ltd The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature-fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P 〉 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences. 1745-4573 17454573 |
| shingle_catch_all_2 | LOPEZ, G. GADEA HAND, L.W. TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS Blackwell Publishing Ltd The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature-fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P 〉 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences. 1745-4573 17454573 |
| shingle_catch_all_3 | LOPEZ, G. GADEA HAND, L.W. TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS Blackwell Publishing Ltd The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature-fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P 〉 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences. 1745-4573 17454573 |
| shingle_catch_all_4 | LOPEZ, G. GADEA HAND, L.W. TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS Blackwell Publishing Ltd The effect of temperature on the protein extraction and expressible moisture of uncooked beef formulations prepared at different fat and added water (AW) levels was evaluated from – 2 to 26C. Samples were formulated from beef shoulder clods, beef subcutaneous fat and water to contain target compositions of 5% fat, 35% AW; 13.5% fat, 26.5% AW; 21.5% fat, 18.5% AW; 30% fat, 10% AW. The temperature-fat interaction was not significant for all variables. Based on regression equation, salt extractable proteins were maximally extracted at 12C and myofibrillar proteins between 10 and 12C. Temperature did not affect (P 〉 0.05) the expressible moisture. Regression analysis indicated that salt extractable proteins were maximally extracted at 27.5% fat and myofibrillar proteins were extracted at 25% fat. Expressible moisture decreased as fat level increased. Based on this model system, maximal protein extraction occurs at 10–12C and is not formulation × temperature dependent. Fat level differences are attributed to ionic strength differences. 1745-4573 17454573 |
| shingle_title_1 | TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS |
| shingle_title_2 | TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS |
| shingle_title_3 | TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS |
| shingle_title_4 | TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:17:53.247Z |
| titel | TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS |
| titel_suche | TEMPERATURE EFFECTS ON PROTEIN EXTRACTABILITY AND EXPRESSIBLE MOISTURE OF FINELY GROUND BEEF FORMULATIONS CONTAINING DIFFERENT FAT AND ADDED WATER LEVELS |
| topic | ZM |
| uid | nat_lic_papers_NLZ240399013 |