Stability of Non-Pasteurized, Refrigerated Muscadine Grape Juice

The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off-flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off-flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off-flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.     

Rheological Properties of Solutions and Emulsions Stabilized with Xanthan Gum and Propylene Glycol Alginate

The rheological effects of propylene glycol alginate (PGA) added to solutions and model emulsions containing xanthan gum (XG) were studied using controlled stress rheometry with concentrations appropriate for salad dressings. For samples with XG and XG + PGA blends, solutions and emulsions showed a Newtonian plateau at low shear stresses. The Newtonian plateau of a solution accurately predicted (r²= 1.00) the Newtonian plateau for an emulsion of equivalent gum concentration. Addition of PGA to constant levels of XG showed a more than additive increase in the Newtonian plateau viscosity for solutions and emulsions. For XG aqueous solutions, pseudoplasticity decreased upon addition of PGA. Storage and loss moduli increased with addition of PGA to XG for solutions and emulsions, although G’ for solutions of PGA alone were negligible.     

PROCESSING AND PALATABILITY CHARACTERISTICS OF ROUND BEEF BACON

The objective of this study was to evaluate the effects of tumbling, maceration, and emulsion coating on the processing and palatability characteristics of round beef bacon. Fifty-one beef plates were cured and assigned to treatments: vacuum-tumbled (T); macerated and vacuum-tumbled (MT); macerated, emulsion-coated, and vacuum-tumbled (MET); and emulsion-coated and vacuum-tumbled (ET). Plates were rolled longitudinally, stuffed in fibrous casings, and smoked. Visual bind, visual appearance, and binding strength were lower (P < 0.05) for MET bacons than all other treatments. T bacons were more (P < 0.05) uniform in cured color than MET bacons. There were no differences (P > 0.05) among treatments for visual fat to lean ratio or sensory properties. ET bacons had higher processing yields (P < 0.05) than T or MT bacons, and T bacons higher processing yields (P < 0.05) than MT bacons. Results of this investigation indicate that only vacuum-tumbling is needed to produce an acceptable round beef bacon product.     

BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON

This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean-to-fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off-flavor intensity were unrelated to raw belly thickness.     

Performance of the Helical Screw Rheometer for Fluid Food Suspensions

The Helical Screw Rheometer (HSR) consists of a helical screw enclosed in a tight fitting cylinder. When the screw is rotated with the system closed it generates a linearly increasing pressure differential along the axis of the screw. The pressure is proportional to the viscosity of a Newtonian fluid. Viscosity of standard Newtonian fluids measured using the HSR correlated well with measurements on a rotational rheometer with cone and plate fixtures. HSR data on non-Newtonian suspensions analyzed with a power law model (σ= mγ^a) did not agree as well with results from cone and plate fiiures on the rotational rheometer.     

COMMUNITY DEVELOPMENT BLOCKS GRANTS IN URBAN COUNTIES: THE CASE OF HAMILTON COUNTY,OHIO

Urban counties must struggle with metropolitan expansion in order to deliver vital urban services. With the passage of the Housing and Community Development Act, urban counties throughout the nation found it necessary to develop the administrative capacity and the intergovernmental network sufficient to implement the Act. Hamilton County, Ohio, offers a typical example of how an urban county implemented CDBG. The result was a small county community development staff that look a pragmatic approach and relied heavily on the recommendations of participating municipalities and townships. The funded projects were primarily oriented toward transportation and public works. These projects, widely dispersed throughout the county, rewarded diverse political interests, generated few political conflicts, and required minimal county staff resources.     

Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6 to Male Chickens on the Nutrient Composition of Broiler Breast Meat

Sixty day-old male chicks were fed three rations differing in riboflavin (R), vitamin B₆, and niacin (N) content. The three rations were: (1) an adjusted basal ration containing R, B₆ and N 10% above National. Research Council recommendations, (2) a ration containing 75% of the 3 vitamins as in (1), and (3) with 125% of the 3 vitamins as in (1). Birds were grown for 51 days and the breast meat harvested and analyzed for proximate composition, 3 vitamins and 9 minerals. No significant differences in the nutrient content of meat were found attributable to the dietary treatments. Results indicated that broiler meat composition was fairly constant even though birds consumed wide differences in R, B₆ and N.     

Characterization of Cranberry Benzoates and Their Antimicrobial Properties

Vacciniin (6-benzoyl-D-glucose) and benzoic acid were the only benzoates detected in extracts of the Stevens cultivar of cranberry. Vacciniin represents 75% of the total and was not inhibitory to the yeasts, Gram positive, or Gram negative bacteria tested.     

A Thickness Gauge for Ceramic Coatings

An instrument has been developed for the purpose of measuring the thickness of protective coatings of ceramic materials applied on nonmagnetic metal bases. This instrument provides a nondestructive method of measurement and can be used on metallic backings having a wide range of electrical conductivities. Also, the thickness measurement refers to a restricted area and is, therefore, applicable to curved surfaces. Although this instrument was developed primarily for the measurement of the thickness of ceramic coatings on turbine blades and other high-temperature parts of aircraft power plants, it should be generally useful in thickness measurements of paint, plastic, and other nonconducting films.