SENSORY EVALUATION OF IRRADIATED BEEF AND BACON

Vacuum-packed beef and bacon were treated with gamma- radiation (1–10 KGy) from CO⁶⁰ and stored for 3 months at + 4°C. The samples were evaluated by a trained sensory laboratory panel, directly after irradiation, and after 3 months. Samples given 1.0 KGy and higher doses were found to be significant different from nonirradiated samples at both times of testing. A higher intensity of off-taste, rancidity, metallic taste and sweetness, and a lower intensity of juiciness and color saturation were found in all the irradiated samples. Off-taste and rancidity were found to increase with increasing doses, and were best explained when analyzed by Principal Component Analysis (PCA).     

DETECTION of ENTEROTOXIGENIC CLOSTRIDIUM PERFRINGENS IN GROUND BEEF

Clostridium perfringens is widely distributed in foods. This experiment was performed to assess occurrence of C. perfringens cultures and toxigenic strains isolated from ground beef Samples (118) were collected from 20 locations in Northeast Kansas and the number of C. perfringens was enumerated in these samples by Fung's Double-tube method with tryptose sulfite cycloserine agar medium. Out of 118 samples, 54 (46%) were found positive for C. perfringens. Pure isolates of C. perfringens were further grown in cooked meat medium for 24 h at 42C then heat shocked at 75C for 20 min and inoculated into modified Duncan and Strong medium for production of C. perfringens enterotoxin. Presence of enterotoxin was tested by the reverse passive latex agglutination test (Oxoid), which can detect enterotoxin up to a minimum level of 2 ng/mL. the data indicate that 46% of the beef samples harbored C. perfringens , but only 32 (6%) of 525 isolates were found to produce enterotoxin. This study emphasized the importance of continued surveillance of C. perfringens in meats and meat products and assessment of the toxigenesis of isolates.     

CONSUMER PREFERENCES OF BEEF TENDERNESS AND MECHANICAL MEASUREMENTS

The tenderness of carcasses of ten bulls of Norwegian Red breed was analyzed by sensory and mechanical analyses. Four samples representing the range of tenderness in the material were served to 118 consumers in an in-house test. The consumers rated the samples for the degree of tenderness. High correlation was found between sensory analyses and the consumer ratings of tenderness, r = 0.96 (P<0.0005), and between Warner Bratzler Shear force values and the consumer ratings, r =− 0.87 (P<0.005).
The consumers found it easier to evaluate the very tender and very tough samples, while the moderately tough samples were more difficult to evaluate, and were mixed up in both the sensory and consumer analyses.
A lower percent of women than men considered each sample as acceptably tender and women in general used a lower grade to describe the degree of tenderness of the samples. Indications of high variety of consumer acceptability at different levels of tenderness, suggests a need for a larger study of tenderness levels in the areas where large changes in acceptability are found, and of responses from different consumer groups.     

PURIFICATION AND PROPERTIES OF DESOXYRIBONUCLEASE ISOLATED FROM BEEF PANCREAS

1. A method is described for the isolation and purification of desoxyribonuclease from a 0.25 N sulfuric acid extract of beef pancreas. The activity of the enzyme is measured by a viscosimetric method using sodium desoxyribonucleate from calf thymus as substrate. 2. The enzyme is highly active, a measurable effect being obtained at concentrations of less than 0.01 microgram per cc. In highly dilute solution the enzyme is rapidly inactivated, and the use of a protective agent such as gelatin or peptone is necessary. 3. The purified material contains traces of a proteolytic enzyme, but displays no ribonuclease, lipase, or phosphatase activity. 4. The enzyme requires activation by magnesium or manganese ion, and citrate serves as a potent inhibitor of the magnesium-activated enzyme. 5. Its enzymatic activity is inhibited by the specific antibody present in the serum of rabbits immunized with enzyme protein.     

PURIFICATION AND PROPERTIES OF MITOCHONDRIAL MONOAMINE OXIDASE IN BEEF BRAIN

Abstract— Monoamine oxidase was purified approximately 40-fold from beef brain mitochondria. The purification procedure involved extraction with a non-ionic detergent (Nonion NS-210) after heat treatment, ammonium sulphate fractionation, chromatographies on DEAE-cellulose and Sepharose 6B, and a continuous flow electrophoresis. A major component (enzyme 1) with a higher specific activity and a minor component (enzyme 2) with a lower specific activity were separated. Properties of both enzymes towards kynuramine including pH-optimum and K_m values were similar, but the enzyme 1 had the higher specific activity towards tyramine whereas that of enzyme 2 was towards normetane-phrine. Fluorescence spectra indicated that the enzyme 1 is a flavoprotein. Copper was not detected, and copper chelating agents did not inhibit the enzyme. p -Chloromercuribenzoate and JV-ethylmaleimide inhibited the enzyme, indicating the presence of the essential SH-groups.     

ESTIMATION OF MICROBIOLOGICAL QUALITY OF CHILLED BEEF USING AUTOMATED TURBIDIMETRY

Total bacterial counts on chilled beef samples were estimated by the standard plate count method and by an automated turbidimetric system. The latter method is based on product-specific calibration curves constructed by correlating growth curve parameters calculated for the turbidimeter to the log CFU values obtained by plate counts. A total of 74 beef samples was used to construct the calibration curves. Correlation analysis between turbidimetric parameters and plate count values showed that detection time was the best predictor to estimate microbial loads on fresh (r=0.91) and aged beef (r=0.94). Microbial loads for a different set of aged beef samples (n = 37) refrigerated for 7, 9, 10, 17 and 45 days were compared by turbidimetric measurements and plate counts. Mean total viable counts were log 5.92 ± 1.17 and log 5.54 ± 1.28 CFU/mL, respectively. Results showed that total bacterial counts on chilled beef could be estimated accurately from turbidimetric parameters. Furthermore, setting a cut-off value of log 6 CFU/mL allowed to accepting/rejecting samples according to their microbial condition in shorter periods of time compared to the traditional plate count method.     

ON THE STRUCTURE OF TWO NEW GANGLIOSIDES FROM BEEF BRAIN

Abstract— Two new gangliosides were isolated in pure form from beef brain. They were provisionally named ganglioside G5a and G5b. Ganglioside GSa is a monosialoganglioside containing fucose. Its basic neutral glycosphingolipid core is the gangliotetraose ceramide: Gal (1 —> 3) GalNac (1—> 4) Gal (1 —> 4) Glc (1—>) ceramide, most likely with β-linkages. Fucose is linked to the 2-position of external galactose, N -acetylneuraminic acid to the 3- position of internal galactose. Ganglioside G5b is a mixture of at least two isomeric disialogangliosides containing N -acetylneuraminic acid and N -glycolylneura-minic acid. The major isomer has the following structure: NeuNac (α,2—>3) Gal (β,1—>3) GalNac (β, 1 —> 4) (NeuNglα, 2 —> 3) gal (β,1—>4) Glc (β,1 —>)-ceramide. The minor isomer contains N -acetylneur-aminic acid and N -glycolylneuraminic acid in an inverted linkage position.     

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

ABSTRACT

A lexicon describing the flavor characteristics of beef across different cuts, grades, and cooking temperatures and methods was developed. Four major cuts of the United States Department of Agriculture (USDA) quality grade beef were cooked to five endpoint temperatures using braising, broiling (oven broiling and electric charbroiling), roasting and grilling (indoor and outdoor grilling). Six highly trained panelists identified and defined a total of 38 aroma and flavor characteristics in 176 beef samples. Beef identity, brown/roasted, bloody/serumy, metallic, fat‐like, overall sweet, sour aromatics and five tastes were present in practically all samples. Other attributes were present only in certain samples, depending on either the sample group or the cooking method/endpoint temperature combination used. This lexicon potentially offers the beef industry a standard tool to identify and quantify flavor attributes as impacted by temperature, cooking method, aging process, storage time, diet regime, packaging, USDA quality grades, etc.

PRACTICAL APPLICATIONS

Until now, the beef industry's main focus has been to assess beef tenderness and juiciness, with an emphasis on ways to improve beef texture. Meat companies and academic institutions have been using the 1995 American Meat Science Association guidelines to assess the flavor of beef, which are not comprehensive. Recent work has focused on flavor, and the industry needs a standardized flavor lexicon that can be used for many projects. It is important for the industry to be able to systematically identify and quantify flavor attributes that drive consumer acceptance.     

PARTIAL PURIFICATION AND CHARACTERIZATION OF AN ACID RIBONUCLEASE IN BEEF BRAIN NUCLEI

Abstract— In this report we describe the partial purification and characterization of an acid ribonuclease from beef brain nuclei (RNAase BN2). RNAase BN2 was purified approximately 85-fold. The optimum pH is 6-2 and the optimum temperature 55°C. The effect of ions on the RNAase BN2 and its K_m were determined. RNAase BN2 is an endoribonuclease capable of hydrolysing polyA, polyU and polyC. Oligonucleotides produced by the hydrolysis of polyA by the RNAase BN2 have a monophosphate group at the 3' position.     

THE USE OF BEEF LIVER CATALASE AS A PROTEIN TRACER FOR ELECTRON MICROSCOPY

Beef liver catalase was injected intravenously into mice, and its distribution in the kidney, myocardium, and liver was studied with the electron microscope. A specific and relatively sensitive method was developed for its ultrastructural localization, based on the peroxidatic activity of catalase and employing a modified Graham and Karnovsky incubation medium. The main features of the medium were a higher concentration of diaminobenzidine, barium peroxide as the source of peroxide, and pH of 8.5. Ultrastructurally, the enzyme was seen to permeate the endothelial fenestrae and basement membranes of tubular and glomerular capillaries of the kidney. The urinary space and tubular lumina contained no reaction product. In the myocardial capillaries, the tracer filled the pinocytotic vesicles but did not diffuse across the intercellular clefts of the endothelium. In liver, uptake of catalase was seen both in hepatocytes and in Kupffer cells.     

THE EFFECT OF SONIC OSCILLATION ON THE STRUCTURE AND FUNCTION OF BEEF HEART MITOCHONDRIA

The brilliantly fluorescent cytoplasmic particles that accumulate in HeLa cells treated with acridine orange, previously referred to as acridine orange particles, are shown to represent acid phosphatase positive multivesicular bodies (MVB). Dynamic changes in the ultrastructure of these organelles may be induced by varying the concentration of extracellular dye and the length of exposure to the dye. Low concentrations of dye for long intervals of time lead to marked hypertrophy of the MVB and accumulation of myelin figures within them, the acid phosphatase activity being retained. High concentrations of dye for short time intervals lead initially to a diffuse distribution of dye through out the cytoplasm (cytoplasmic reddening) as viewed in the fluorescence microscope. When cells are stained in this way and incubated in a dye-free medium, the diffusely distributed dye is segregated into MVB within 1 hour. Ultrastructurally, these MVB show dilatation but no myelin figures. The process of dye segregation is energy dependent and will not occur in starved cells. This energy dependence and the occurrence of segregation via dilatation of the MVB rather than ultrastructural transformation, i.e. formation of new binding sites, suggests that the process involves an active transport mechanism. Of the various energy sources supplied to starved cells, only glucose, mannose, and pyruvate are fully effective in supporting dye segregation. Blockage of the tricarboxylic acid cycle with malonate inhibits the effects of pyruvate but not of glucose, demonstrating the efficacy of both the tricarboxylic acid and glycolytic cycles in supplying energy for the process.     

STUDIES ON PITUITARY LACTOGENIC HORMONE : III. SOLUBILITIES OF SHEEP AND BEEF HORMONES

The solubility of sheep pituitary lactogenic hormone in 0.302 M NaCl at pH 2.02 (solution in HCl) has been determined at room temperature. It showed a constant solubility in the presence of a considerable excess of the solid phase, an indication that the preparation contained but one component. Beef lactogenic hormone showed a constant solubility in distilled H₂O at 7–8°C in the presence of excess of the solid phase. The salting-out effect of NaCl in acid solution of both beef and sheep hormones has been studied at room temperature. In these studies both preparations behaved as pure substances, but they exhibited differences in solubility, thus indicating a species specificity.     

COMPARATIVE STUDIES ON MITOCHONDRIA ISOLATED FROM NEURON-ENRICHED AND GLIA-ENRICHED FRACTIONS OF RABBIT AND BEEF BRAIN

Fractions enriched in neuronal and glial cells were obtained from dispersions of whole beef brain and rabbit cerebral cortex by large-scale density gradient centrifugation procedures. The fractions were characterized by appropriate microscopic observation. Mitochondria were then isolated from these fractions by differential centrifugation of their homogenates. The two different types of mitochondria were characterized with respect to certain enzyme activities, respiratory rate, rate of protein synthesis, and their buoyant density in sucrose gradients. The mitochondria from the neuron-enriched fraction were distinguished by a higher rate of incorporation of amino acids into protein, higher cytochrome oxidase activity, and a higher buoyant density in sucrose density gradients. Mitochondria from the glia-enriched fraction showed relatively high monoamine oxidase and Na⁺- and K⁺-stimulated ATPase activities. The rates of oxidation of various substrates and the acceptor control ratios did not differ appreciably between the two types of mitochondria. The difference in the buoyant density of mitochondria isolated from the neuron-enriched and glia-enriched cell fractions was utilized in attempts to separate neuronal and glial mitochondria from the mixed mitochondria obtained from whole brain homogenates in shallow sucrose gradients. The appearance of two peaks of cytochrome oxidase, monoamine oxidase, and protein concentration in such gradients shows the potential feasibility of such an approach.