@article{dawson_sheldon_miles_1991, title={EFFECT OF ASEPTIC PROCESSING ON THE TEXTURE OF CHICKEN MEAT}, volume={70}, ISSN={["0032-5791"]}, DOI={10.3382/ps.0702359}, abstractNote={Abstract Breast meat containing collagen at high concentrations (spent hen, 20 to 24 mo of age) and low concentrations (broiler, 6 to 7 wk of age) was evaluated for texture following high-temperature, short-time processing at 121, 130, and 145 C in a laboratory scale processing system. Breast meat was evaluated for proximate composition, collagen content, Kramer shear texture, Warner-Bratzler shear texture, and texture profile panel characteristics. Process parameters were adjusted across all processing temperatures to obtain a theoretical 12 log10 population reduction of Clostridium botulinum spores. Aseptic processing resulted in significant moisture losses and toughening of the breast meat, which may be attributed to protein denaturation and myofibrillar shortening. Furthermore, the higher the processing temperature, the tougher and drier the meat and the lower the processing yields. Although the aseptic high-temperature, short-time process extracted and solubilized collagen, the process resulted in a tougher final meat texture. The profile panel identified seven texture characteristics that were significantly affected by aseptic processing. The total energy parameter of the Kramer shear test was significantly correlated to all seven texture characteristics identified by the panel. The results of the present study indicated that both high-temperature, short-time processing conditions and meat type significantly affected the proximate composition and textural characteristics of the finished product.}, number={11}, journal={POULTRY SCIENCE}, author={DAWSON, PL and SHELDON, BW and MILES, JJ}, year={1991}, month={Nov}, pages={2359–2367} }
 @article{dawson_sheldon_larick_ball_1990, title={CHANGES IN THE PHOSPHOLIPID AND NEUTRAL-LIPID FRACTIONS OF MECHANICALLY DEBONED CHICKEN MEAT DUE TO WASHING, COOKING, AND STORAGE}, volume={69}, ISSN={["0032-5791"]}, DOI={10.3382/ps.0690166}, abstractNote={Abstract Mechanically deboned chicken meat (MDCM) was extracted by using a pilot-scale, aqueous washing regimen. The resulting raw and cooked products were evaluated at 0 time and after 4 days of refrigerated storage (at 4 C) for thiobarbituric acid values (TBA), phospholipid (PL) content, and fatty acid profiles of the PL and neutral lipid (NL) fractions. Washing removed 88.3% of the total fat from MDCM, yet this meat had higher TBA values and oxidized to a greater extent during storage than the unwashed MDCM. This same oxidation was evident in the cooked, unwashed MDCM and cooked, washed MDCM. The PL comprised 4% of the total fat in unwashed MDCM and 24% of the total fat in washed MDCM. Phosphatidylcholine and lysophosphatidylethanolamine (PC+LPE), phosphatidylethanolamine (PE), and sphingomyelin were significantly removed by washing, oxidation, or both during extraction. Washing removed 81% of the NL fatty acids, in but only 57% of the PL fatty acids. The fatty acids of PE and PC + LPE oxidized more readily during storage than the other PL fatty acids.}, number={1}, journal={POULTRY SCIENCE}, author={DAWSON, PL and SHELDON, BW and LARICK, DK and BALL, HR}, year={1990}, month={Jan}, pages={166–175} }
 @article{dawson_sheldon_ball_1990, title={EFFECT OF WASHING AND ADDING SPRAY-DRIED EGG-WHITE TO MECHANICALLY DEBONED CHICKEN MEAT ON THE QUALITY OF COOKED GELS}, volume={69}, ISSN={["0032-5791"]}, DOI={10.3382/ps.0690307}, abstractNote={Abstract Mechanically deboned chicken meat (MDCM) was washed using a two-step washing regimen, which yielded a reduced-fat and light-colored meat. Spray-dried egg white (SDEW) was added to unwashed and washed MDCM at four levels [.0%, 2.5%, 5.0%, 7.5% (wt/wt)], then cooked. Cooked gels were analyzed for cook yield (CY), proximate composition, reflectance color, and texture (gel torsion). The CY was significantly lower for washed versus unwashed gels. Adding SDEW significantly increased CY in MDCM gels. Moisture was significantly higher in washed than unwashed gels. Moisture was reduced and protein was increased by adding SDEW to the gels at the higher levels. Washed MDCM gels were significantly lighter in color (higher L*) and less red (lower a*) than unwashed gels at all levels of added SDEW. Values of L* and a* are those specified by the International Commission on Illumination. Less apparent but significant lightening effects were observed due to the addition of SDEW. Washed MDCM gels were stronger (higher stress) and in most cases more deformable (higher strain) than unwashed gels. Small increases in gel strength were observed at the highest levels of added SDEW. Strain significantly decreased at the 7.5% SDEW level in both washed and unwashed gels.}, number={2}, journal={POULTRY SCIENCE}, author={DAWSON, PL and SHELDON, BW and BALL, HR}, year={1990}, month={Feb}, pages={307–312} }
 @article{dawson_sheldon_ball_larick_1990, title={FATTY-ACID COMPOSITION OF THE NEUTRAL LIPID AND PHOSPHOLIPID FRACTIONS OF MECHANICALLY DEBONED CHICKEN MEAT}, volume={69}, ISSN={["0032-5791"]}, DOI={10.3382/ps.0691414}, abstractNote={Abstract The fatty acid profiles of the neutral lipid (NL) and seven phospholipid (PL) fractions were determined for raw and cooked mechanically deboned chicken meat using HPLC for separating PL and gas chromatography for quantitating fatty acids (FA). The FA concentrations for each fraction were reported on a weight (mg FA per 100 g meat) and percentage (percentage FA of total FA) basis. The FA from the NL fraction constituted 94% of the raw total lipid FA. The FA from the phosphatidylcholine and lysophosphatidylethaiiolamine (PC-LPE) fraction constituted 38% of the total PL FA. Lysophosphatidylcholine was the most unsaturated [70% unsaturated FA (UFA)] of the PL followed by phospriaadylethanolamine (59% UFA), PC-LPE (58% UFA), phosphatidylinositol (53% UFA), sphingomyelin (47% UFA), and phosphatidylserine (46% UFA). Fifty percent of the NLFA was unsaturated, yet this lipid fraction contained 20 times more unsaturated FA (2,846 mg FA per 100 g raw meat) than the combined PL (142 mg FA per 100 g raw meat).}, number={8}, journal={POULTRY SCIENCE}, author={DAWSON, PL and SHELDON, BW and BALL, HR and LARICK, DK}, year={1990}, month={Aug}, pages={1414–1419} }