PROCESSING, CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF BACON-CHOPPED AND FORMED, MADE FROM PORK, BEEF, MUTTON AND CHEVON

By extruding alternating layers of chopped lean and fat tissue, bacon-chopped and formed (CF) products were processed from pork, beef, mutton and chevon lean and beef fat. Slabs processed from beef materials had less weight loss and changes in width and thickness during smoking than the other formulations. Various sensory and consumer panels found pork-bacon-CF product to rate highest among the four formulations for tenderness, flavor and overall satisfaction. This formulation was rated as being closest in sensory traits to commercial bacon. Chevon and mutton bacon-CF products were found to be less desirable in flavor. Inclusion of pork lean and fat with chevon and mutton lean can potentially improve the acceptability of bacon-CF processed with lean from these two species. However, this process and product appears promising as methods of increasing consumption of underutilized meat animal species.     

SENSORY, COLOR, AND COMPOSITION CHARACTERISTICS OF YOUNG AND MATURE CHEVALINE

Data concerning the sensory attributes of chevaline, although limited, are of interest particularly to markets where it is sold as a human food. Thus, this study was conducted to characterize the sensory attributes of steaks from chevaline longissimus muscle from both younger (2–4 years of age: N = 10) and older animals (4 years and older: N = 10). Uncooked steaks (2.5 cm thick) were evaluated for moisture, fat, and protein content as well as color, instrumentally (L*, a*, and b*) and visually (lightness, redness, and brownness). Steaks were cooked to 70C (internal temperature) and then served to a sensory panel and evaluated by Warner-Bratzler shear. No differences (P < 0.05) were observed between age groups for sensory or color characteristics. Steaks from young animals had lower (P < 0.05) shear force values and protein content. Results suggest that age has limited effects on the composition, sensory, and color characteristics of chevaline steaks.     

IMPROVED CORN AND MILLET BASED WEANING FOODS: FORMULATION, VISCOSITY, AND NUTRITIONAL AND MICROBIAL QUALITY

In Tanzania, germinated cereal flour is added to weaning foods consisting of ungerminated cereal or root crop flour and sometimes legumes to reduce bulk and viscosity, and increase nutrient density. However, there is no standard procedure for germinated cereal flour preparation and addition to gruels. This study was conducted to improve the chemical, physical and microbiological quality of millet and corn gruels based on protein and energy requirements for infants. Germinated millet flour (GMF) was more efficient than germinated corn flour in reducing gruel viscosity to < 3 Pascal s in 5 min. Washing before germination did not significantly reduce the microbial levels in GMF. Formulations consisting of millet, corn or combinations with soybean or peanut at a cereal: legume ratio of 7:3, and GMF were prepared by traditional and improved methods. In the lat-     

GENETIC, ENVIRONMENTAL, AND MATURITY EFFECTS ON PECAN KERNEL LIPID, FATTY ACID, TOCOPHEROL, AND PROTEIN COMPOSITION

Concentrations of kernel oil, fatty acids, protein, and tocopherols were analyzed in 70 cultivars and selections to assess genetic, environmental, and maturity effects on composition. The most abundant fatty acids in pecan kernels were oleic > linoleic > palmitic > stearic > linolenic, and their concentrations varied with genotype, maturity, and year of production. The concentration of oil and protein in individual lines ranged from 60 to 76% and 7 to 17%, respectively. The lipid composition of 8 individual cultivars varied substantially due to production year, with the degree of variation being cultivar dependent. An inverse linear relationship was found between the concentration of oleic and linoleic acids. During maturation, there was a general decline in linoleic acid with a commensurate increase in oleic, yielding a progressively more mono-unsaturated oil.     

CLOTHING,TEXTILES, AND HUMAN PERFORMANCE

Abstract

Fluid transport is one of the most frequently observed phenomena in the processing and end uses of fibrous materials. Fibrous materials have a unique structure of complex geometry, characterized by system anisotropy and heterogeneity. The characterization of fibrous materials, therefore, is critical in the understanding of transport behavior through fibrous structures, and is discussed after an introductory section. Subsequent sections cover topics of various transport processes through fibrous structures, including wicking and wetting, resin impregnation in liquid composite molding, filtration and separation in geotextiles, aerosol filtration in fibrous filters, micro/nano scale transport phenomena, and biomedical applications. The fibrous structure is also known for its multi-scale pore distribution from intra-fiber to inter-fiber spaces. This multi-scale effect is even more prominent when micro or nano fibrous materials are concerned, and so multi-scale approaches to address the scale effects of transport behavior in fibrous materials are discussed. Finally, the Ising model of statistical mechanics, a robust computer-simulation tool dealing with the fluid transport problems in fibrous materials, is introduced.     

EFFECT OF CURING INGREDIENTS, SKINNING, AND BONING ON YIELD, QUALITY, AND MICROFLORA OR COUNTRY HAMS

Green hams were left intact, partially skinned, fully skinned, and fully skinned and boned. They were dry-cured with or without nitrate and aged 3 months. The presence of nitrate had no effect on the variables studies. Percent moisture loss and accompanying weight loss increased with each further removal of protective fat and skin. Percent residual salt was in proportion to weight loss. Residual nitrite was low for all groups Color and aroma scores were similar for all groups. General appearance scores, however, were lowest for the drier boneless group. Shear values were greatest while organoleptic flavor and over-all satisfaction scores were lowest in the boneless group. Tenderness scores were similar for the skinless and boneless group but both were lower than for the intact or partially skinned groups. In general, microbial counts were highest for surface samples from completely skinned fresh hams and lowest for partially skinned fresh hams. Higher counts were obtained for core samples from boneless fresh hams than for intact hams. Aerobic (26° and 37°C), lactobacilli, enterococci. streptococci. yeast and mold surface, and core counts tended to decrease during the manufacture of aged dry-cured hams. No trends in counts due to ham group or cure treatment were observed during the manufacturing process. At the end of the aging period none of the hams contained bacteria of public health significance. Aged dry-cured hams of acceptable microbial quality can be manufactured using intact, partially skinned, skinned or boneless fresh hams without potassium nitrate as part of the cure mixture.     

PHYSICAL, CHEMICAL, AND PALATABILITY TRAITS OF RAW AND PRECOOKED GROUND BEEF PATTIES

Boneless beef (U.S. Utility chucks or triangles; U.S. Choice plates) was ground (0.95 cm plate), standardized to 26% fat, reground (0.38 cm plate) and divided into two lots. One lot remained in Plant A and the other lot was shipped via air-freight to Plant B. On the same day and at the same time, meat at both Plants was formed into patties. Half of the patties at Plant A were precooked in a moisture-controlled oven broiler, half of the patties at Plant B were precooked in an open-hearth broiler; the remaining patties at each Plant were not precooked and were frozen in the raw state. Precooked and raw patties at both Plants were frozen (°30°C) in spiral air blast freezers, boxed, air-freighted to College Station, Tex. and Beltsville, Md. and stored at °20°C. Frozen patties were cooked to 63°C (11 mm at 190°C) and palatability was evaluated by an 84-member consumer panel and by an 8-member trained panel. Pre-cooking of ground beef patties: (a) reduces cube space-weight dimensions, thus economies would accrue in packaging-transportmg-distributing such product in comparison to requirements for raw patties; (b) increases total weight loss by approximately 1.8–9.4 percentage points; (c) resulted in increased moisture retention but increased loss of fat during final heating of product; (d) increases incidence of off-flavors by 7–16 percentage points and decreases flavor desirability if performed by use of a moisture-controlled oven broiler; (e) increases tenderness of heated patties; and (f) has no apparent effect on amount of organoleptically detectable connective tissue, flavor intensity or ready-to-serve appearance. It is very doubtful that the advantages in size reduction and tenderness are sufficient to offset the disadvantages in off-flavor incidence, in cooking-freezing-heating losses, in energy required to cool trie product after precooking, and in the necessity to use heat twice (once for precooking, once for heating prior to being served) to prepare the product for ultimate consumption.     

THE STRUCTURE AND PROPERTIES OF MYOFIBRILLAR PROTEINS IN BEEF, POULTRY, AND FISH

The myofibrillar proteins myosin, actin, tropomyosin, and troponin are involved in the contraction of muscle. They are also an integral part of the unique, highly organized structure of muscle tissue. The chemistry and biochemistry of these proteins has been studied both in vivo and in vitro by scientists from many different fields. The same proteins are of great importance to food scientists because of their role in meat and meat products. This review summarizes some of the important physicochemical and biochemical properties of these proteins that may be important for food scientists.     

行思米兰

<正>6月11日,缤纷SPACE杂志与清华大学美术学院在北京九朝会联合举办了"行思米兰,从米兰国际家具展到中国设计思考"的分享会,来自相关领域的专业人士,对米兰设计进行了不同角度的解读和研究,并在这个背景之下探讨中国设计的发展之路。     

RESIDUES OF ANTIBIOTICS, HORMONES AND PESTICIDES IN CONVENTIONAL, NATURAL AND ORGANIC BEEF

Analyses of "Conventional,""Natural" and "Organic" beef samples (64 muscle, 60 adipose, 36 liver and 26 kidney tissues) revealed no violative residues of anabolic steroids (testosterone; estradiol; progesterone), xenobiotics (zeranol; melengestrol acetate; trenbolone acetate), a β-lactam antibiotic (penicillin); macrolide antibiotics (tylosin; erythromycin), sulfa-drugs (sulfathia-zole; sulfamethazine;sulfadimethoxine; sulfaquinoxaline), tetracycline antibiotics (tetracycline; oxytetracycline; chlortetracycline) or pesticides of the chlorinated hydrocarbon and organophosphate groups (lindone; heptachlor; aldrin; 4,4'-DDT; 4,4'-DDD; 4,4'-DDE; ethyl parathion; methyl parathion; pirimiphos-methyl; alpha-BHC; beta-BHC; delta-BHC; heptachlor epoxide; methoxychlor; ethion; chlorpyrifos; malathion; ronnel; trithion; dieldrin; disyston). There were 6 violative residues of pesticides in livers from "Organic" beef (3 of hexachloro-benzene; 3 of diazinon), 6 violative residues of pesticides in livers from "Natural" beef (2 of hexachlorobenzene; 1 of endrin; 3 of diazinon) and 3 violative residues of pesticides in livers from "Conventional" beef (2 of hexachlorobenzene; 1 of mirex ).