"name":"THE EFFECT OF ANTIOXIDANTS ON FROZEN GROUND PORK",
"date":"1956-01-01T00:00:00Z",
"hyperdata":{
"abstract":"The relative effectiveness of monosodium glutamate (MSG), soybean flour, and butylated hydroxyanisole (BHA) as antioxidants for ground pork stored raw, and pork cooked prior to freezer storage, was studied. Peroxide determinations were made at intervals through 18 months of storage, and organoleptic judgments at corresponding intervals through 12 months. Peroxide determinations indicated that soybean flour, BHA, and the cooking process alone inhibited fat oxidation, but MSG did not. On palatability tests, soy-treated pork was rated down on flavor. Samples with MSG received the best scores, but showed rapid peroxide development after 12 months when stored raw. None of the samples became rancid during the first 12 months of storage. At 15 and 18 months, peroxide numbers indicated rancidity in the untreated and in the MSG treated pork stored raw.",
"authors":"NEILL, J; PAGE, L",
"bdd":"WOS",
"language_iso2":"EN",
"publication_date":"1956-01-01 00:00:00 UTC",
"publication_day":1,
"publication_month":1,
"publication_year":1956,
"source":"FOOD TECHNOLOGY",
"title":"THE EFFECT OF ANTIOXIDANTS ON FROZEN GROUND PORK"
}
},
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{
"document":{
"id":1101539,
"hash_id":null,
"typename":4,
"user_id":58,
"parent_id":null,
"name":"INFLUENCE OF DIETARY PROTEIN LEVEL AND AMINO ACID COMPOSITION ON CHICK; PERFORMANCE",
"date":"1965-01-01T00:00:00Z",
"hyperdata":{
"abstract":"Studies were designed to investigate the effects of altering dietary protein levels and/or amino acid composition on chick growth and feed efficiency. Contradictory observations in chick performance were made among a series of diets in which the crude protein content was increased from 18 to 22%. Chick weight and feed efficiency was unaffected as dietary protein was increased by replacing cellulose with monosodium glutamate or L-glutamic acid. Chick performance was improved, however, by supplementation of the deficient essential amino acids. Increasing dietary protein concomitantly with essential amino acid supplementation had no effect on chick weight or feed efficiency. In contrast, significant improvements in chick performance were observed in a series of diets where dietary protein was increased by replacing corn with soybean meal.",
"authors":"ASKELSON, CE; BALLOUN, SL",
"bdd":"WOS",
"doi":"10.3382/ps.0440193",
"language_iso2":"EN",
"publication_date":"1965-01-01 00:00:00 UTC",
"publication_day":1,
"publication_month":1,
"publication_year":1965,
"source":"POULTRY SCIENCE",
"title":"INFLUENCE OF DIETARY PROTEIN LEVEL AND AMINO ACID COMPOSITION ON CHICK; PERFORMANCE"
}
},
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{
"document":{
"id":1102103,
"hash_id":null,
"typename":4,
"user_id":58,
"parent_id":null,
"name":"DILUENT SENSITIVITY IN THERMALLY STRESSED CELLS OF; PSEUDOMONAS-FLUORESCENS",
"date":"1977-01-01T00:00:00Z",
"hyperdata":{
"abstract":"Thermally injured cells of P. fluorescens cannot produce colonies on Trypticase soy agar (TSA) after dilution with 0.1% peptone. Nutritional exigency could not be used as the criterion for this injury, since varying the composition of the plating medium had little effect on the number of colonies that developed. The injured cells had no requirement for compounds known to leak out during the heat treatment in order to recover. The cells did not exhibit injury if dilution preceded heat treatment on the plating medium, demonstrating that the heat treatment sensitized the cells to the trauma of dilution. Substitution of 0.1% peptone with growth medium as the diluent largely offset the previously observed drop in TSA count. Little difference in survival was observed when monosodium glutamate or the balance of the defined medium was used as the diluent. The diluent effect was ionic rather than osmotic. The presence of cations was important in maintaining the integrity of the injured cell, and divalent cations enhanced this protective effect. The role of these cations at the level of the cell envelope is discussed.",
"authors":"GRAY, RJH; ORDAL, ZJ; WITTER, LD",
"bdd":"WOS",
"doi":"10.1128/AEM.33.5.1074-1078.1977",
"language_iso2":"EN",
"publication_date":"1977-01-01 00:00:00 UTC",
"publication_day":1,
"publication_month":1,
"publication_year":1977,
"source":"APPLIED AND ENVIRONMENTAL MICROBIOLOGY",
"title":"DILUENT SENSITIVITY IN THERMALLY STRESSED CELLS OF; PSEUDOMONAS-FLUORESCENS"
}
},
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{
"document":{
"id":1101179,
"hash_id":null,
"typename":4,
"user_id":58,
"parent_id":null,
"name":"GROWTH OF BACILLUS-CEREUS IN MEDIA CONTAINING PLANT SEED MATERIALS AND; INGREDIENTS USED IN CHINESE COOKERY",
"date":"1980-01-01T00:00:00Z",
"hyperdata":{
"abstract":"Growth and sporulation of enterotoxigenic strains of B. cereus in media containing 20 different plant seed flours and meals, with and without added infusions of beef, pork, chicken and shrimp, monosodium glutamate (MSG) and soy sauce, were studied. Suspensions (2%; pH 7.1) of seed flours and meals from diverse botanical origins were excellent sources of nutrients for growth. No correlations could be made between composition of seed materials and rate of cell division. Mean generation times of B. cereus cultured in soy, peanut and rice flour media supplemented with animal flesh infusions were significantly faster (P .ltoreq. 0.05) than those of respective controls. Monosodium glutamate (1-2%) and soy sauce (5-10%) stimulated the rate of growth of B. cereus in rice flour medium. Test flours supporting slower growth rates appeared generally to support higher rates of sporulation.",
