Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Entire DC Network
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew Green
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew Green
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Patties were prepared with different sizes of channel catfish belly flap mince. Belly flap meat was minced using four different sizes of openings of plate, mixed with salt, formed, and cooked by two methods, in water and oven. Results indicated no differences (p > 0.05) in Kramer shear break force in the patties cooked by different methods for the same size of mince. As the size of meat particles for patties decreased, hardness and gumminess increased, and color differed from fillet, but Kramer shear break force as well as percent cooking loss decreased (p < 0.05). Patties cooked in an oven showed greater color difference from fillet, percent cooking loss, hardness, and gumminess than those cooked in water for the same size of meat particles (p < 0.05). doi: 10. 1300/J030v 16nO 1_03 [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-HA WORTH. E-mail address: Website: .j
Mycobacterial Bacilli Are Metabolically Active During Chronic Tuberculosis In Murine Lungs: Insights From Genome-Wide Transcriptional Profiling, Adel M. Talaat, Sarah K. Ward, Chia-Wei Wu, Elizabeth Rondon, Christine Tavano, John Bannantine, Rick Lyons, Stephen A. Johnston
Mycobacterial Bacilli Are Metabolically Active During Chronic Tuberculosis In Murine Lungs: Insights From Genome-Wide Transcriptional Profiling, Adel M. Talaat, Sarah K. Ward, Chia-Wei Wu, Elizabeth Rondon, Christine Tavano, John Bannantine, Rick Lyons, Stephen A. Johnston
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Chronic tuberculosis represents a major health problem for one-third of the world’s population today. A key question relevant to chronic tuberculosis is the physiological status of Mycobacterium tuberculosis during this important stage of infection. To examine the molecular bases of chronic tuberculosis and the role of host immunity in mycobacterial growth, we determined the mycobacterial transcriptional profiles during chronic and reactivation phases of murine tuberculosis using in vivo microarray analysis (IVMA). Following 28 days of aerosol infection, mycobacterial counts remained stable, although the bacilli were metabolically active with a 50% active transcriptome. The expression of genes involved in lipid and …
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew W. Green
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew W. Green
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Patties were prepared with different sizes of channel catfish belly flap mince. Belly flap meat was minced using four different sizes of openings of plate, mixed with salt, formed, and cooked by two methods, in water and oven. Results indicated no differences (P>0.05) in Kramer shear break force in the patties cooked by different methods for same size of mince. As size of meat particles for patties decreased, increased were hardness and gumminess, and color difference from fillet, but decreased were Kramer shear break force as well as percent cooking loss (p< 0.05). Patties cooked in an oven showed greater color difference from fillet, percent cooking loss, hardness, and gumminess than those cooked in water for the same size of meat particles (p < 0.05).