Quality Changes in Pre‐rigor Beef Muscle at −3°c

Behnke, James R.; Fennema, O.; Cassens, R. G.

doi:10.1111/j.1365-2621.1973.tb01476.x

Cited by 11 publications

(1 citation statement)

References 11 publications

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“…Owen's interest in water and its role in frozen muscle foods continued with papers on fish muscle (Boer & Fennema 1989;Fennema 1971;Krivchenia & Fennema 1988a,b;Krueger & Fennema 1989), poultry (Behnke et al 1973b), and beef (Behnke et al 1973a, Sy & Fennema 1973, Winger & Fennema 1976, Winger et al 1979. He also explored water activity and glass transitions (Brake & Fennema 2006a,b;Fennema 1977b;Fennema & Berny 1974) and published several review chapters on chemical reactions in frozen food (Fennema 1975b,c;Thompson & Fennema 1971a), enzyme-catalyzed reactions in frozen foods (Fennema 1975a;Fennema & Sung 1980;Gkinis & Fennema 1978;Paducci & Fennema 1978Winger et al 1979), and the effect of hydrocolloids on rates of crystallization (Budiaman & Fennema 1987a,b;Buyong & Fennema 1988).…”

Section: Low Temperature Turned Up the Heatmentioning

confidence: 99%

Owen Fennema: Food Chemist Extraordinaire

Lund

2019

Annu. Rev. Food Sci. Technol.

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Periodically someone comes into a field and forces a change in direction, a paradigm shift. Owen Fennema was such a person in food science and technology. When he started his academic career, curricula in food science and technology had courses describing how to process plant produce and animal tissue into safer food with an extended shelf life. The “why” was often overlooked. Owen changed all that. He participated in and greatly contributed to a paradigm shift in teaching food science by editing one of the most important textbook series in food science and technology. In addition, his research on water and ice as they impacted the chemical, physical, and biological characteristics of plant and animal tissues extended the bounds of knowledge. He did the same for edible bilayers with research done in his laboratory. Who was this man, and how could he have such impact? Hopefully, this review provides some insights into Owen Fennema, Renaissance man.

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Section: Low Temperature Turned Up the Heatmentioning

confidence: 99%

Owen Fennema: Food Chemist Extraordinaire

Lund

2019

Annu. Rev. Food Sci. Technol.

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Tenderness of meat, poultry and fish

Dransfield¹

1994

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

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Use of Electrical Stimulation for Hot Boning of Meat

Cross

Seideman

1985

Advances in Meat Research

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With ever-increasing processing costs, the meat industry is being forced to look into new and innovative processing methods. The efficiency of marketing meat and moving it to the consumer must be increased. The meat industry must face these new challenges and demands in order to survIve. Over the past two decades, the meat industry has dramatically shifted its manner of distributing meat, from shipping beef to retail stores in carcass form to shipping beef to retail stores in the form of vacuum packaged primal and subprimal cuts (Table 5.1). This manner of distribution has introduced a concept identified as the "boxed beef' distribution system. This system entails the process of prefabricating carcasses into primal or subprimal cuts and vacuum packaging them at locations that are near the areas of livestock production. Processing meat at a centralized location in areas that are in the general proximity to areas of consumption is a concept that is termed "centralized breaking-point". At present, 65-70% of beef distributed to retail stores is distributed in the form of vacuum packaged primal cuts. Advantages attributed to the centralized breakingpoint system include more efficient use of labor and meat by-products,

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Quality Changes in Pre‐rigor Beef Muscle at −3°c

Cited by 11 publications

References 11 publications

Owen Fennema: Food Chemist Extraordinaire

Owen Fennema: Food Chemist Extraordinaire

Tenderness of meat, poultry and fish

Use of Electrical Stimulation for Hot Boning of Meat

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