Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing, manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand-binding, and film formation. These properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition, structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications (e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.

Functional properties of soy proteins

http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/microb-safety/Significance_of_microbial_biofilms_in_food_industry_a_review.pdf

Significance of microbial biofilms in food industry: a review

The color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the best means for maximizing meat color stability. Biochemical factors which are inherent to the meat itself have received far less research attention and an understanding of these presents the greatest potential for prolonging color stability in fresh meat.

The biochemical basis for discoloration in fresh meat: a review

Microorganisms on wet surfaces have the ability to aggregate, grow into microcolonies, and produce biofilm. Growth of biofilms in food processing environments leads to increased opportunity for microbial contamination of the processed product. These biofilms may contain spoilage and pathogenic microorganisms. Microorganisms within biofilms are protected from sanitizers increasing the likelihood of survival and subsequent contamination of food. This increases the risk of reduced shelf life and disease transmission. Extracellular polymeric substances associated with biofilm that are not removed by cleaning provide attachment sites for microorganisms newly arrived to the cleaned system. Biofilm formation can also cause the impairment of heat transfer and corrosion to metal surfaces. Some of the methods used to control biofilm formation include mechanical and manual cleaning, chemical cleaning and sanitation, and application of hot water.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2003.tb00012.x

Biofilm Formation and Control in Food Processing Facilities

Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures

Effects of intramuscular collagen and elastin on bovine muscle tenderness

Comparison of Forage-Finished and Grain-Finished Beef Carcasses

The effect of electrical stimulation (100 volts, 5 amps for approx 84–100 set) of beef, lamb and goat carcasses on meat palatability was evaluated. Twenty-nine steers, 14 lambs and 11 goats were slaughtered, split into sides and one side from each carcass was electrically-stimulated immediately before chilling by use of a commercial stunning device. Taste panel evaluation and Warner-Bratzler shear values indicated that longissimus muscle samples from electrically stimulated sides of all three species were significantly more tender than samples from the untreated sides. Tenderness ratings for samples from the legs of lamb and goat carcasses indicated that the differences between treated and control samples were not of the same magnitude as those for samples of the longissimus. Flavor ratings for samples from electrically stimulated sides were significantly higher (P < 0.01) for beef; however, no significant differences were observed between samples from treated and cqntrol sides of lamb and goat carcasses. These data suggest that electrical stimulation can be utilized to improve the tenderness of beef, lamb and goat carcasses.

Effect of electrical stimulation on palatability of beef, lamb and goat meat

The right sides of five steers were electrically stimulated with 50 impulses of 0.5-1.0 set duration, 100 volts (machine setting), 5 amps, 50-60 cycles per set, producing an approximate 440 volt potential difference between electrodes; the left sides were used as untreated controls. Longissimus muscle samples were removed 20-24 hr postmortem from both sides of each carcass for palatability, cookery and sarcomere length determination as well as for light and electron microscopy. Steaks from electrically stimulated sides were less juicy, more tender and more flavorful, had less organoleptically detectable connective tissue and lower shear force values, and sustained greater cooking losses than did samples from control sides. Mean sarcomere length did not differ significantly between control and electrically stimulated samples. Light micrographs of electrically stimulated samples revealed contracture bands throughout the myofibers along with stretched areas on either side of the contracture bands. Electron micrographs also showed contracture bands along with physical disruption of the myofibrils on either side of the bands. These data suggest that electrical stimulation (performed in the manner described here) may improve tenderness by physical disruption and the formation of contracture bands and not by prevention of cold shortening.

Structural changes in electrically stimulated beef muscle

As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P<0.05) about 2/3 of the time, round steaks were more palatable (P<0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1985.tb01061.x

Z. L. Carpenter

Papers

Effects of intramuscular collagen and elastin on bovine muscle tenderness

Comparison of Forage-Finished and Grain-Finished Beef Carcasses

Effect of electrical stimulation on palatability of beef, lamb and goat meat

Structural changes in electrically stimulated beef muscle

Relationship of usda marbling groups to palatability of cooked beef