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Beef Liver (beef + liver)
Selected AbstractsMIXTURES OF BEEF TRIPE, BEEF LIVER AND SOYBEANS APPLIED TO FOOD DEVELOPMENTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2007L. MALVESTITI ABSTRACT A nutritive sausage-type product was developed with beef tripe, beef liver and soybeans as ingredients. A three-component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32,25.56 g/100 g, lipids 3.22,3.87 g/100 g, crude fiber 1.50,4.50 g/100 g, minerals 1.44,2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge. [source] Biochemical characteristics of purified beef liver NADPH,cytochrome P450 reductaseJOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY, Issue 6 2002Emel Arinē Abstract NADPH,cytochrome P450 reductase, an obligatory component of the cytochrome P450 dependent monooxygenase system, was purified to electrophoretic homogeneity from beef liver microsomes. The purification procedure involved the ion exchange chromatography of the detergent-solubilized microsomes on first and second DEAE-cellulose columns, followed by 2,,5,-ADP Sepharose affinity chromatography. Further concentration of the enzyme and removal of Emulgen 913 and 2,-AMP were accomplished on the final hydroxylapatite column. The enzyme was purified 239-fold and the yield was 13.5%. Monomer molecular weight of the enzyme was estimated to be 76000 ± 3000 (N = 5) by SDS-PAGE. The absolute absorption spectrum of beef reductase showed two peaks at 455 and 378 nm, with a shoulder at 478 nm, characteristics of flavoproteins. The effects of cytochrome c concentration, pH, and ionic strength on enzyme activity were studied. Reduction of cytochrome c with the enzyme followed Michaelis,Menten kinetics, and the apparent Km of the purified enzyme was found to be 47.7 ,M for cytochrome c when the enzyme activity was measured in 0.3 M potassium phosphate buffer (pH 7.7). Stability of cytochrome c reductase activity was examined at 25 and 37°C in the presence and absence of 20% glycerol. The presence of glycerol enhanced the stability of cytochrome c reductase activity at both temperatures. Sheep lung microsomal cytochrome P4502B and NADPH,cytochrome P450 reductase were also purified by the already existing methods developed in our laboratory. Both beef liver and sheep lung reductases were found to be effective in supporting benzphetamine and cocaine N-demethylation reactions in the reconstituted systems containing purified sheep lung cytochrome P4502B and synthetic lipid, phosphatidylcholine dilauroyl. © 2002 Wiley Periodicals, Inc. J Biochem Mol Toxicol 16:286,297, 2002; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/jbt.10054 [source] MIXTURES OF BEEF TRIPE, BEEF LIVER AND SOYBEANS APPLIED TO FOOD DEVELOPMENTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2007L. MALVESTITI ABSTRACT A nutritive sausage-type product was developed with beef tripe, beef liver and soybeans as ingredients. A three-component mixture design was used to obtain seven different formulations (minimum of each main ingredient: 16.5%, maximum: 67.0%). Ingredients were ground, mixed and packed tightly with a polypropylene film to obtain a roll. Pieces were cooked in boiling water for 90 min. The composition of the obtained products varied within the following ranges: proteins 17.32,25.56 g/100 g, lipids 3.22,3.87 g/100 g, crude fiber 1.50,4.50 g/100 g, minerals 1.44,2.72 g/100 g. Total iron levels varied between 1.39 and 2.98 mg/100 g and calcium levels between 15.07 and 34.01 mg/100 g. Surface response analysis was applied to parameters obtained from texture profile analysis (hardness, adhesiveness, cohesiveness and elasticity). Products hardness increased when the soy content increased; on the contrary, formulations enriched in beef tripe were those of higher elasticity and cohesiveness. Color was mainly determined by the incorporation of liver. A nontrained panel was used to evaluate the acceptance of the different formulations. The most accepted one was that with equal proportions of the three main ingredients. Microbiological challenge testing showed that the thermal treatment was enough for assuring the product safeness even in samples with high initial microbial charge. [source] Electrophoretic patterns of microwaved and ,-irradiated beef liver proteinsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2001S Farag Abstract The effects of ,-irradiation treatments (2.5, 5 and 10,kGy) and microwaves generated from an oven at low and defrost power settings for 0.5, 1 and 2,min on the total proteins and protein patterns of beef liver immediately after treatment and during frozen storage (,18,°C) for different periods were studied. Chemical analyses indicated that the protein content of beef liver was reduced after exposure to ,-radiation or microwaves and also during frozen storage. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) was used to illustrate the changes in protein bands of different molecular weights and their percentages before and after exposure to gamma and microwave radiation. The main effect of ,-radiation on the protein patterns of beef liver was the disappearance of some high-molecular-weight protein bands and the development of other bands characterised by moderate and low molecular weights. This finding indicates the degradation of beef liver proteins by ,-irradiation. In contrast, microwave treatment caused an increase in the levels of high-molecular-weight protein bands with a concomitant decrease in low-molecular-weight protein bands. This phenomenon demonstrates the polymerisation of low-molecular-weight proteins under the influence of microwaves. © 2001 Society of Chemical Industry [source] | ||||||||||