Reducing sodium intake from meat products

Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt should be maintained at about 5-6g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride. Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, but at the table. In most cases, salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content (i.e. lean meat content) in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a more stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.     

Reassessment of treatments to retard browning of fresh‐cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

The cultivar Pacific Russet with high browning susceptibility was used for most testing. Controlled atmospheres (0.3%, 3% and 21% O₂ in combination with 0%, 6% or 12% CO₂) and anti‐browning chemicals were studied in relation to quality retention and wound‐induced phenolic metabolism of fresh‐cut slices for up to 16 days at 5 °C. The 3% O₂+ 12% CO₂ atmosphere was most effective among those tested, and retarded increases in phenolics and phenylalanine ammonia lyase activity, but had only slight benefit on visual quality. A 1.25% ascorbic acid +1.25% citric acid treatment was ineffective, but when combined with 3% O₂+ 12% CO₂, it was comparable with 0.025% sodium bisulphite. Bisulphite concentrations from 0.05% to 0.25% provided similar effective control of discolouration. Bisulphite as low as 0.025% with 3% O₂+ 12% CO₂ resulted in a visual quality score at the limit of marketability after 8 days at 5 °C. Chemical treatments did not retard increases in phenolic concentrations or phenolic enzyme activities.     

Text Entry Interface Design Requirements at a Glance

This analysis of HF/E literature on preferences for text entry distills the findings to guide designers in applying optimum solutions for devices such as PDAs and cell phones.     

Mechanical properties and morphology of flax fiber reinforced melamine‐formaldehyde composites

The mechanical performance of natural fiber reinforced polymers is often limited owing to a weak fiber‐matrix interface. In contrast, melamine‐formaldehyde (MF) resins are well known to have a strong adhesion to most cellulose containing materials. In this Paper, nonwoven flax fiber mat reinforced and particulate filled MF composites processed by compression molding are studied and compared to a similar MF composite reinforced with glass fibers. Using flax instead of glass fibers has a somewhat negative effect on tensile performance. However, the difference is relatively small, and if density and material cost are taken into account, flax fibers become competitive. Tensile damage is quantified from the stiffness reduction during cyclic straining. Compared to glass fibers, flax fibers generate a material with a considerably lower damage rate. From scanning electron microscopy (SEM), it is found that microcracking takes place mainly in the fiber cell walls and not at the fiber‐matrix interface. This suggests that the fiber‐matrix adhesion is high. The materials are also compared using dynamic mechanical thermal analysis (DMTA) and water absorption measurements.     

The buffering capacity of porcine muscles

The aim of this study was to investigate the buffering capacity (BC) of five porcine muscles. The pH of muscles with zero lactate was also estimated. The BC was calculated on the basis of the amount of lactate accumulating in the muscle between two sampling times and the simultaneous pH decline. Two muscle samples were obtained from each muscle (n=13–36): one as soon as possible after slaughter and the other 24 h post-mortem. The BCs (mmol lactate/(pH kg)) were in the light gluteus superficialis, longissimus dorsi and semimembranosus muscles 48.3 ± 8.8, 48.6 ± 9.2 and 46.8 ± 13.0, and in the dark infraspinatus and masseter muscles 45.3 ± 13.1 and 32.0 ± 11.5, respectively. The dark masseter muscle differed significantly from the other muscles studied (p<0.01). The estimated pH values of muscles with zero lactate were in the gluteus, longissimus dorsi, semimembranosus muscles 7.14 ± 0.06; 7.18 ± 0.06; 7.38 ± 0.08, and in the infraspinatus and masseter muscles 6.87 ± 0.07; 7.03 ± 0.08, respectively. It was suggested since lactate is continuously formed in the muscles, the resting pH of living light and dark muscles may, however, be the same. The approach used in this study to determine the BC resulted in values which are close to values previously reported in the literature (measured by using titration curves).     

Using maleic anhydride grafted poly(lactic acid) as a compatibilizer in poly(lactic acid)/layered‐silicate nanocomposites

The goal of this work was to prepare exfoliated poly(lactic acid) (PLA)/layered‐silicate nanocomposites with maleic anhydride grafted poly(lactic acid) (PLA–MA) as a compatibilizer. Two different layered silicates were used in the study: bentonite and hectorite. The nanocomposites were prepared by the incorporation of each layered silicate (5 wt %) into PLA via solution casting. X‐ray diffraction of the prepared nanocomposites indicated exfoliation of the silicates. However, micrographs from transmission electron microscopy showed the presence of intercalated and partially exfoliated areas. Tensile testing showed improvements in both the tensile modulus and yield strength for all the prepared nanocomposites. The results from the dynamic mechanical thermal analysis showed an improvement in the storage modulus over the entire temperature range for both layered silicates together with a shift in the tan δ peak to higher temperatures. The effect of using PLA–MA differed between the two layered silicates because of a difference in the organic treatment. The bentonite layered silicate showed a more distinct improvement in exfoliation and an increase in the mechanical properties because of the addition of PLA–MA in comparison with the hectorite layered silicate. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 1852–1862, 2006     

Study of Structural Morphology of Hemp Fiber from the Micro to the Nanoscale

The focus of this work has been to study how high pressure defibrillation and chemical purification affect the hemp fiber morphology from micro to nanoscale. Microscopy techniques, chemical analysis and X-ray diffraction were used to study the structure and properties of the prepared micro and nanofibers. Microscopy studies showed that the used individualization processes lead to a unique morphology of interconnected web-like structure of hemp fibers. The nanofibers are bundles of cellulose fibers of widths ranging between 30 and 100 nm and estimated lengths of several micrometers. The chemical analysis showed that selective chemical treatments increased the α-cellulose content of hemp nanofibers from 75 to 94%. Fourier transform infrared spectroscopy (FTIR) study showed that the pectins were partially removed during the individualization treatments. X-ray analysis showed that the relative crystallinity of the studied fibers increased after each stage of chemical and mechanical treatments. It was also observed that the hemp nanofibers had an increased crystallinity of 71 from 57% of untreated hemp fibers.     

Crosslinked natural rubber nanocomposites reinforced with cellulose whiskers isolated from bamboo waste: Processing and mechanical/thermal properties

Crosslinked natural rubber (NR) nanocomposites were prepared using cellulose nanowhiskers (CNWs) that were extracted from bamboo pulp residue of newspaper production, as the reinforcing phase. The coagulated NR latex containing bamboo nanowhiskers (master batch) was compounded with solid NR and vulcanizing agents using a two-roll mill and subsequently cured to introduce crosslinks in the NR phase. No evidence of micro-scaled aggregates of cellulose nanowhiskers in NR matrix was observed in Scanning Electron Microscopy (SEM) images. The addition of CNWs had a positive impact on the tensile strength, E-modulus, storage modulus, tan delta peak position and thermal stability of the crosslinked NR. Theoretical modeling of the mechanical properties showed a lower performance than predicated and therefore further process optimization and/or compatibilization are required to reach the maximum potential of these nanocomposites.