Handbook of Meat Processing

(Greg DeLong) #1

182 Chapter 8


Morrissey , P. A. , P. J. A. Sheehy , K. Galvin , J. P. Kerry ,
and D. J. Buckley. 1998. Lipid stability in meat and
meat products. Meat Science 49 ( Suppl 1 ): S73 – S86.
Mukherjee , A. , Y. H. Yoon , K. E. Belk , J. A. Scanga ,
G. C. Smith , and J. N. Sofos. 2008. Thermal inactiva-
tion of Escherichia coli O157:H7 in beef treated with
marination and tenderization ingredients. Journal of
Food Protection 71 : 1349 – 1356.
Murphy , R. Y. , M. A. Davidson , and J. A. Marcy. 2004a.
Process lethality prediction for Escherichia coli
O157:H7 in raw franks during cooking and fully
cooked franks during post - cook pasteurization.
Journal of Food Science 69 : FMS112 – FMS116.
Murphy , R. Y. , B. L. Beard , E. M. Martin , A. E. Keener ,
and T. Osaili. 2004b. Predicting process lethality of
Escherichia coli O157:H7, Salmonella, and Listeria
monocytogenes in ground, formulated and formed
beef/turkey links cooked in an air impingement oven.
Food Microbiology 5 : 493 – 499.
Oroszv á ri , B. K. , I. Sj ö holm , and E. Tornberg. 2005a.
The mechanisms controlling heat and mass transfer
on frying of beefburgers. I. The infl uence of the com-
position and comminution of meat raw material.
Journal of Food Engineering 67 : 499 – 506.
Oroszv á ri , B. K. , E. Bayod , I. Sj ö holm , and E. Tornberg.
2005b. The mechanisms controlling heat and mass
transfer on frying of beefburgers. Part 2: The infl u-
ence of the pan temperature and patty diameter.
Journal of Food Engineering 71 : 18 – 27.
Palka , Krystyna. 2003. The infl uence of post - mortem
ageing and roasting on the microstructure, texture and
collagen solubility of bovine semitendinosus muscle.
Meat Science 64 : 191 – 198.
Patel , J. R. , A. C. Williams - Campbell , M. N. Liu , and
M. B. Solomon. 2005. Effect of hydrodyanamic pres-
sure treatment and cooking on inactivation of
Escherichia coli O157:H7 in blade - tenderized beef
steaks. Journal of Muscle Foods 16 : 342 – 353.
Pepe , O. G. Blaiotta , F. Bucci , M. Anastasio , M. Aponte ,
and F. Villani. 2006. Staphylococcus aureus and
staphylococcal enterotoxin A in breaded chicken
products: Detection and behavior during the cooking
process. Applied and Environmental Microbiology
72 : 7057 – 7062.
Prescott , J. , O. Young , and L. O ’ Neill. 2001. The impact
of variation in fl avour compounds on meat accept-
ability: A comparison of Japanese and New Zealand
consumers. Food Quality and Preference 12 : 257 –
264.
Rhee , K. S. , H. A. Griffi th - Bradle , and Y. A. Ziprin.
1993. Nutrient composition and retention in browned
ground beef, lamb and pork. Journal of Food
Composition and Analysis 6 : 268 – 277.
Rey A. I. , C. J. Lopeze - Bote , J. P. Kerry , P. B. Lynch ,
D. J. Buckley , and P. A. Morrissey. 2004. Modifi cation
of lipid composition and oxidation in porcine muscle
and muscle microsomes as affected by dietary supple-
mentation of n - 3 with either n - 9 or n - 6 fatty acids and
α - tocopheryl acetate. Animal Feed Science and
Technology 113 : 223 – 228.
Riccio , F. , C. Mennella , and V. Fogliano. 2006. Effect
of cooking on the concentration of vitamins B in forti-

Gasser , U. , and W. Grosch. 1988. Identifi cation of
volatile fl avour compounds with high aroma values
from cooked beef. Zeitschrift fuer Lebensmittel -
Untersuchung und - Forschung A 186 : 489 – 494.
Guo , Q. , P. Piyasena , G. S. Mittal , W. Si , and J. Gong.
2006. Efi cacy of radio frequency cooking in the
reduction of Escherichia coli and shelf stability of
ground beef. Food Microbiology 23 : 112 – 118.
Hamm , R. , and F. E. Deatherage. 1960. Changes in
hydration, solubility and charges of muscle proteins
during heating of meat. Food Research 25 : 587 –
610.
Hamm , R. , and K. Hofmann. 1965. Changes in the sul-
phydryl and disulphide groups in beef muscle proteins
during heating. Nature 207 : 1269 – 1271.
Hasty , J. L. , E. van Heugten , M. T. See , and D. K.
Larick. 2002. Effect of vitamin E on improving fresh
pork quality in Berkshire - and Hamshire - sired pigs.
Journal of Animal Science 80 : 3230 – 3237.
Hearne , L. E. , M. P. Penfi eld and G. E. Goertz. 1978.
Heating effects on bovine semitendinosus: Shear,
muscle fi ber measurements, and cooking losses.
Journal of Food Science 43 : 10 – 12 , 21.
Kumar , S. , and B. Aalbersberg. 2006. Nutrient retention
in foods after earth - oven cooking compared to other
forms of domestic cooking 2. Vitamins. Journal of
Food Composition and Analysis 19 : 311 – 320
Laakkonen , E. , G. H. Wellington , and J. W. Sherbon.
1970. Low - temperature, long - time heating of bovine
muscle 1. Changes in tenderness, water - binding
capacity, pH and amount of water - soluble compo-
nents. Journal of Food Science 35 : 175 – 177.
Leander , R. C. , H. B. Hedrick , M. F. Brown , and J. A.
White. 1980. Comparison of structural changes in
bovine longissimus and semitendinosus muscles
during cooking. Journal of Food Science 45 : 1 – 6 , 12.
Leskanich , C. O. , K. R. Matthews , C. C. Warkup ,
R. C. Noble , and M. Hazzledine. 1997. The effect of
dietary oil containing (n - 3) fatty acids on the fatty
acid, physicochemical, and organoleptic characteris-
tics of pig meat and fat. Journal Animal Science
75 : 673 – 683.
Lombardi - Boccia , G. , S. Lanzi , and A. Aguzzi. 2005.
Aspects of meat quality: Trace elements and B vita-
mins in raw and cooked meats. Journal of Food
Composition and Analysis 18 : 39 – 46.
Loucks , J. J. , E. E. Ray , B. W. Berry , E. A. Leighton ,
and D. G. Gray. 1984. Effects of mechanical tender-
ization and cooking treatments on product attributes
of pre - and post - rigor beef roasts. Journal of Animal
Science 58 : 626 – 630.
Lyon , B. G. , B. E. Greene , and C. E. Davis. 1986. Color,
doneness and soluble protein characteristics of dry
roasted beef semitendinosus. Journal of Food Science
51 ( 1 ): 24 – 27.
Martens , H. , E. Stabursvik , and M. Martens. 1982.
Texture and colour changes in meat during cooking
related to thermal denaturaiton of muscle proteins.
Journal of Texture Studies 13 : 291 – 309.
McCrae , S. E. , and P. C. Paul. 1974. Rate of heating as
it affects the solubiliazation of beef muscle collagen.
Journal of Food Science 39 : 18 – 21.

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