Research and Reviews: Meat 2001

Special Circular 183-02

Editor
Maurice L. Eastridge

Assistant Editors
Wayne L. Bacon
C. Lynn Knipe
David L. Meeker
Thomas B. Turner
David L. Zartman

Contents

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Improvement of the Physicochemical Properties of Pale Soft and Exudative Pork Meat Products with an Extract from Mechanically Deboned Turkey Meat
C.T. Li and M. Wick¹
The Ohio State University Department of Animal Sciences

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• Conclusions
• Implications
• References

Spectrophotometric Determination of Lamb Tissue Peroxide Value
C.T. Li^*, M. Wick^*1 and D.B. Min^#
The Ohio State University Department of Animal Sciences^*, and
The Ohio State University Department of Food Science and Technology^#

• Abstract
• Introduction
• Experimental Procedures
• Figure 1. Flow diagram depicting the 2-thiobarbituric method.
• Figure 2. Flow chart comparing the AOCS peroixide value method and spectrophotometric peroxide method (SPM).
• Figure 3. Spectrophotometric analysis of 10^-3 N iodine (dotted line) and iodine-starch complex (solid line) from 400 nm to 900 nm. Absorption spectrum indicates the absorption maximum of iodine-starch complex is 563 nm.
• Figure 4a and b. Iodine-starch standard curve (A) and spectrophotometric peroxide value versus absorbance at 563 nm (B). Curve derived by plotting iodine-starch complex concentration versus absorbance at 563 nm. Linear regression analyses (straight line) used to produce the equation employed to calculate the peroxide value.
• Results and Discussion
• Acknowledgement
• References

Effects of Electrical Stimulation on Lipid Oxidation, Warmed-over Flavor, and Quality of Roast Beef
H.W. Ockerman¹ and J.H. Cheng
The Ohio State University Department of Animal Sciences

• Abstract
• Introduction
• Materials and Methods
• Table 1. A 9-point category scores for descriptive attributes of precooked roast beef.
• Data Analyses
• Results & Discussion
• Table 2. Significances of main effects electrical stimulation (ES) and storage time and two-way interactions for different measurements of precooked roast beef during refrigerated storage¹.
• Table 3. Means (standard deviations) of chemical compositions of raw beef without or with electrical stimulation (ES).
• Table 4. Effect of electrical stimulation on pH values and roast beef flavor scores of precooked roast beef during refrigerated storage.
• Table 5. Main effect of electrical stimulation or time on TBARS values, shear values, WOA, WOF and tenderness of precooked roast beef.
• Conclusions
• References

Viscosity of Semimembranosus And Longissimus Dorsi Bull Muscle Homogenates
Herbert, W. Ockerman^1* and Tomasz Lesiów^**
*The Ohio State University Department of Animal Sciences
^**University of Economics, Quality Analysis Department, Poland

• Abstract
• Introduction
• Experimental
• Results and Discussion
• Conclusions
• References

The Growth of Pseudomonas Flourences and Non-Pathogenic E. Coli in Aseptically Obtained Fresh Ground Beef Under 7OC Refrigerated Storage
Yi-mei Sun and H. W. Ockerman1
The Ohio State University Department of Animal Sciences

• Abstract
• Introduction
• Materials and Methods
• Results and Discussions
• Conclusions
• References

Update on Bovine Spongiform Encephalopathy (BSE, Mad Cow Disease)
H.W. Ockerman¹ and L.Basu
The Ohio State University Department of Animal Sciences

• Abstract
• Update
  • 1970-1989
  • 1990-present
  • Late breaking news
• References

Effects of Nitrate and Storage on the Properties of Tumbled Dry-Cured Hams
H.W. Ockerman^*1 and J.C. Kuo^**
*The Ohio State University Department of Animal Sciences
^**Tunghai University Department of Food Science,Taiwan

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• References

Reduction of Bacterial Contamination on Pork by Using a Lactic Acid Dip Solutions
Herbert W. Ockerman^1*, Komkhae Pilasombut^**, Jutarat Sethakul^**, and Yanin Opatpatanakit^**
*The Ohio State University Department of Animal Sciences
^**King Mongkut's Institute of Technology Ladkrabang, Department of Animal Production Technology,Bangkok, Thailand

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• Conclusions
• References

Reduction of Bacterial Contamination on the Surface of Pork Carcasses by the Use of Lactic Acid and Chlorine Solutions
Herbert W. Ockerman^1*, Jutarat Sethakul^**, Komkhae Pilasombut^**, and Prapaporn Khopaiboon^#
*The Ohio State University Department of Animal Sciences
^**King Mongkut's Institute of Technology Ladkrabang (KMIT'L) Department of Animal Production Technology and #Department of Agricultural Industry, Thailand

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
• Conclusions
• References

The Effects of Electrical Stimulation on the Sensory and Instron Textural Measurements of Mutton Tissue
Herbert W. Ockerman^1*, Mete Yanar^**,and Hasan Yetim^#
*The Ohio State University Department of Animal Sciences
^**Ataturk University Department of Animal Science,Turkey
^#Ataturk University Department of Food Engineering, Turkey

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
  • Sarcomere Length
  • Sensory Evaluation and Fragmentation Index
  • Instron Warner-Bratzler Test
  • Instron Compression Test
• Conclusions
• References

Lactic acid and Chlorine Solutions Inhibition of Staphylococcus aureus and Salmonella derby
Herbert W. Ockerman^1*, Komkhae Pilasombut^**, Jutarat Sethakul^**, and Adisorn Sawetwiwat^#
*The Ohio State University Department of Animal Sciences
^**King Mongkut's Institute of Technology Ladkrabang (KMITL) Department of Animal Production Technology, Thailand and
^#Department of Agricultural Industry,Thailand

• Abstract
• Introduction
• Methodology
• Results and Discussion
• Conclusions
• References

The Influence of Egg White and Tumbling on Gel Texture of Catfish Muscle
H.W. Ockerman^1* and H. Yetim^**
*The Ohio State University Department of Animal Sciences
^**Ataturk University Department of Food Science,Turkey

• Abstract
• Introduction
• Materials and Methods
• Results and Discussion
  • Gel Strength
  • Texture Profile Parameters
• Conclusions
• References