R. L. HENRICKSON

Oklahoma State University

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Ali Asghar

Gomal University

James L. Marsden

Kansas State University

B. R. Rao

Sikkim Manipal University

Curtis L. Kastner

Kansas State University

Robert Morrison

National Institute of Allergy and Infectious Diseases

George V. Odell

Universidad Nacional Autónoma de México

H. J. Tuma

Kansas State University

P. L. Claypool

Oklahoma State University

M. Raccach

Arizona State University

Paul A. Will

Sul Ross State University

Cooperative Institutions

Arkansas Agricultural Experiment Station

Oklahoma State University

Kansas State University

Oklahoma State University Oklahoma City

Agricultural Research Service

United States Department of Agriculture

Iowa State University

University of Missouri

Experimental Station

Texas A&M University

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AN EVALUATION OF A METHOD FOR MEASURING SHEAR FORCE FOR AN INDIVIDUAL MUSCLE FIBER

Journal of Food Science (1974)

R. L. HENRICKSON James L. Marsden Robert Morrison

Agricultural experiment station

10.1111/j.1365-2621.1974.tb00977.x

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Citations (9)

Age, species, breed, sex, and nutrition effect on hide collagen

C R C Critical Reviews in Food Science and Nutrition (1984)

R. L. HENRICKSON M. D. Ranganayaki Ali Asghar David G. Bailey

The hide of an animal previously used for leather may be upgraded in value through its expanded use as a food additive. While not a complete protein, collagen--the main protein of hide--may provide desirable functional properties within a food system. This protein is now abundant and will increase as new forms of meat become prevalent. Along with hide, collagen is being generated from hand-separated meat for restructuring, desinewed meat, and bone. This review paper is designed to learn more about the effect of animal age, species, breed, sex, and nutrition on hide collagen. There is general agreement that age not only causes an increase in physical strength of the collagen fiber, through altering the degree of cross-linking, but the quantity of soluble and insoluble collagen also changes.

Collagen fiber

Biological value

10.1080/10408398409527388

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Citations (9)

A hierarchical—multilevel approach to the development and ranking of systems in the tanning industry

Computers & Industrial Engineering (1981)

Ambrose Goicoechea Don R. Hansen R. L. HENRICKSON

Landscaping

Hierarchical control system

Hierarchical database model

Site selection

10.1016/0360-8352(81)90011-5

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Citations (3)

Effect of Rate of Gain of Fattening Beef Calves on Carcass Composition

Journal of Animal Science (1965)

R. L. HENRICKSON L. S. Pope Rick Hendrickson

Four trials, involving 88 individually-fed calves, were conducted to study the effects of rapid vs. moderate rates of gain on feedlot performance, carcass composition and efficiency of fat and lean production. Rapid rates of gain were provided by grain intakes of approximately 2 lb. per 100 lb. of body weight in an otherwise balanced ration. Moderate gains were obtained when 1 lb. of grain per 100 lb. of body weight was provided plus additional roughage. In three trials calves were fed for approximately 400 lb. feedlot gain in two phases. A switch-over after 200 lb. gain was made in two groups to provide high-moderate and moderate-high comparisons. In a fourth trial high and moderate levels were compared with calves removed and slaughtered on both a time- and weight-constant basis. Detailed physical separation data were obtained on the 9-10-11th rib with chemical analyses of lean and tenderness tests. Weaner calves fed to gain rapidly for 400 lb. in the feedlot reached slaughter weight in a shorter period and required less feed per pound of gain. They produced higher grading carcasses upon slaughter with more marbling and less lean than calves fed to gain moderately. The latter produced gain with less energy supplied by grain but more energy from roughage. They also yielded significantly more lean and less fat in the carcass and were more efficient in converting feed protein to carcass lean. Little difference was evident in chemical composition of lean or in the tenderness and desirability of the final product. When calves which had gained moderately (1.3 lb. per day) were removed on a time-constant basis, they proved to be less efficient in converting energy to gain, and had much lower grading carcasses with significantly less lean and fat than those fed to gain rapidly. In addition, the l. dorsi muscle area was reduced, and marbling and tenderness were adversely affected. More rapid gains than the moderate level appeared necessary for the production of maximum lean of best quality. Reversing the plane of nutrition after 200 lb. gain from moderate to high or high to moderate resulted in efficiency and carcass composition similar to those fed at the same level throughout the fattening period. Lean and fat development during the second 200 lb. gain period appeared to be important in carcass quality and over-all efficiency of production in the growing-fattening calf. The moderate-high pattern appeared to be promising, whereas the high-moderate regime proved least desirable under the conditions of this study.

Marbled meat

Feedlot

Carcass weight

Lean meat

Kilogram

10.2527/jas1965.242507x

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Citations (42)

FUNCTIONAL PROPERTIES OF FOOD‐GRADE BOVINE HIDE COLLAGEN IN COARSE BOLOGNA

Journal of Food Quality (1982)

Ali Asghar R. L. HENRICKSON

ABSTRACT The effect of the addition of food‐grade bovine collagen at 10,20 and 30% levels on other protein fractions in raw and cooked bologna sausages was investigated. The proportion of sarcoplasmic and myofibril‐lar proteins and acid‐soluble fration of stroma proteins tended to decrease, while alkali‐soluble and alkali‐insoluble fractions of stroma protein increased with increasing levels of hide collagen in raw bologna formulations. The extent of swelling of stroma proteins in acid, however, did not vary between raw products. On heating bologna to an internal temperature of 68° C, 54 to 84% sarcoplasmic protein, 35 to 54% Guba‐Straub buffer‐soluble myofilbril‐lar protein, 75 to 82% 0.6 M Kl buffer‐soluble myofibrillar protein and 18 to 41% acid‐soluble protein became insoluble. The insolubility was possibly caused by forming acid‐stable cross‐linkages within and/or between different species of proteins. This was evident from a significant decrease in the swelling factor of the stromal residue of the cooked product on 0.1 M lactic acid. These cross‐linkages seem to be labile to the hydrolytic action of alkali as revealed by a two‐fold increase in alkali‐soluble protein. A decrease in the solubility of sarcoplasmic protein in cooked product was inversely related to the level of hide collagen in the bologna. Conversely, some of the collagen content on cooking was transformed into gelatin consisting mainly of high molecular weight aggregates.

Sarcoplasm

Myofibril

Gelatin

Residue (chemistry)

10.1111/j.1745-4557.1982.tb00749.x

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Citations (3)

SOME POST-MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C

Journal of Food Science (1970)

E. D. CAGLE R. L. HENRICKSON

SUMMARY Eight market-weight gilts were used in this study. The animals were slaughtered and a section of the longissimus dorsi muscle extending from the last lumbar vertebra anterior to the 6th thoracic vertebra excised and sliced into chops for samples. Each chop was held for a different period post-mortem (30, 60, 120, 180, 240, 300, 360 or 480 min). Shear force, percent kinkiness, pH, press fluid values and fiber diameter were used to indicate the changes. Differences in shear force due to holding times were highly significant for the right. Shear force values became smaller as pH declined. Fiber diameter and percent kinkiness exhibited a direct relationship; as one decreased so did the other. Shear values decreased with a decrease in fiber diameter and percent kinkiness. Press fluid was not significantly affected by the holding periods. The interaction found was attributed to the varied muscle tension caused by the method used to suspend the carcass during exsanguination.

Muscle fibre

Shear force

Longissimus dorsi

Longissimus

Vertebra

10.1111/j.1365-2621.1970.tb12155.x

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Citations (3)

Meat, poultry, and seafood technology

R. L. HENRICKSON

Poultry meat

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