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A Lactic Culture Stimulant Blend From Kluyveromyces Fragilis And Whey, Steven L. Wright

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A buffered growth medium was developed that sustained a significantly greater concentration of various strains of Streptococcus lactis and Streptococcus cremoris than did milk. The active buffering ingredients of this medium were magnesium hydroxide, ammonium and sodium salts of phosphate and citrate. This medium was entitled Lactic Culture Buffered Growth medium (LABGRO) and possessed about 8 times the buffering strength between pH 6.6 and 5.1.

Significant differences in growth and acid production rates were noted among Prt+ and Prt- lactic strains evaluated. Also noted were significant differences in cellular acid production rates. The two Prt- strains having the slowest growth …

Some Factors Influencing Ante-Mortem Changes In Muscle: A Brief Review, S. C. Seideman, S. H. Cohen, J. V. Schollmeyer

Food Structure

Ante-mortem changes to muscle microstructure are influenced in many ways. During pre-natal cell differentiation and growth , myoblasts develop and mature into cells with quite different characteristics. Incorporated into the genome of these cells is the ability to synthesize a wide variety of filaments which occupy specific niches within each myofibril. During post-natal development , depending upon the particular precursor cell lines, different fiber types are produced. These are especially important in contributing to the ultimate palatability of meat. In this paper several factors which influence ante-mortem changes to muscle microstructure are discussed. While some of these are better understood …

An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger

Food Structure

Study of structure of muscle provides information on the location and arrangement of various components and the changes which may be inflicted upon them. The structura l features of muscle have been descr ibed in detail down to the molecular level, but rega rding its use as a food, special interest centers on the connective tissue component and on myofibri llar proteins . Muscle comprises about 1/3 of the live weight of the a ni mal and is not static , but rather is subject to major changes in properties associated with growth, repair and se nescence. It is apparent …