Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage

Rosemary oleoresin (20 ppm) was used as an antioxidant in turkey breakfast sausages prepared with 75% hand deboned turkey meat and 25% mechanically deboned turkey meat. It was compared to similarly formulated products with butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT, 200 ppm) and a control with no antioxidants. 2-Thiobarbituric acid-reactive substances in samples stored at 4°C demonstrated that rosemary oleoresin was comparable to a commercial blend of BHA/BHT/citric acid in suppressing lipid autoxidation. Sensory analysis was in agreement with these results. Analysis of volatile aroma compounds revealed the occurrence of oxidatively derived carbonyls in the sausages without antioxidants, while the antioxidant-treated sausages were essentially free from these carbonyls.     

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: I. CHEMICAL COMPOSITION AND PARTIAL CHARACTERIZATION

Barley represents an important source of total dietary fiber (TDF) and β‐glucans. The chemical composition and partial characterization of two Brazilian barley experimental lines, hull‐less and malting, are reported. The range in diameter of the A‐ and B‐type granules was similar in both barley lines, 15 to 28 µm and 8 to 10 µm, respectively. Higher values for total starch, damage starch, ash, TDF and insoluble dietary fiber (IDF) were observed in the malting line while β‐glucan content was similar in both samples. The malting barley line had higher values of total isolated starch, as well as residual protein and total lipids in starch. The starch from the hull‐less barley line had lower swelling power and higher solubility than malting barley.     

EFFECTS OF A CRYOGENIC AND THREE HOME FREEZING METHODS ON SELECTED CHARACTERISTICS OF PORK LOIN CHOPS

SUMMARY— Thirteen pairs of pork loin chops from each of four carcasses were assigned randomly to 13 treatments to study effects of freezing by liquid nitrogen vapor and by three home methods, and effects of 1 and 4 wk of storage in three types of home freezers. Regardless of freezing method, cooking losses (total, volatile and drippingl were higher (P < 0.01) and water-holding capacity of the LD muscle lower (P < 0.05) for frozen than for fresh chops. Acid number, flavor scores and over-all acceptability scores were higher (P < 0.05, P < 0.01, P < 0.01) for fresh than for frozen chops. Both immediately after freezing and after 1 and 4 wk of storage, liquid nitrogen freezing produced chops superior in appearance to home-frozen chops. Total and dripping cooking losses were greater (P < 0.05 and 0.01), and total moisture of the LD lower (p < 0.05) for liquid nitrogen-frozen than for home-frozen chops. Free fatty acid was higher (P < 0.05) in liquid nitrogen-frozen than in home-frozen chops. Tenderness and over-all acceptability scores were higher (P < 0.05) for chops stored in a one-door refrigerator-freezer than for those stored in a two-door refrigerator-freezer or an upright household freezer. Regardless of freezing method or storage conditions, volatile cooking losses and free fatty acids increased (P < 0.05), and over-all acceptability and tenderness scores decreased (P < 0.01) between 1 and 4 wk of storage. The interaction between storage conditions and storage time resulted in greater (P < 0.051 increase in free fatty acids between 1 and 4 wk for chops stored in a one-door refrigerator-freezer than for those stored in the two other types of home freezers. Flavor and over-all acceptability scores decreased (P < 0.05) between 1 and 4 wk for chops stored in either refrigerator-freezer combination, but did not decrease during 4 wk of storage for chops in the upright household freezer.     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

A COMPARISON OF THE EFFECTS OF TEMPERATURE,ENZYME SOURCE,AND SEQUENCE OF DIGESTION ON NEUTRAL DETERGENT FIBER1

ABSTRACT A number of methods for determining dietary fiber have been suggested. Thus, ten modifications of the neutral detergent fiber (NDF) procedure were compared using spinach, bread, and parsnips. Use of Bacillus subtilis alpha amylase resulted in lower (p < .01) NDF values than did porcine pancreatic amylase. Amylase obtained from B. subtilis may contain other enzymes such as hemicellulase and cellulase in small amounts. These enzymes would be undesirable since they may remove some of the fiber fraction, hence the reported NDF would be lower. Temperature of incubation, 21°C or 37°C, did not significantly affect fiber values. Samples predigested with amylase had higher (p < .01) fiber values in a high starch food than samples in which amylase incubation occurred after detergent digestion. NDF values may have been higher because starch was less available for enzymatic hydrolysis before the detergent digestion. When amylase was added directly to the detergent solution after refluxing, NDF was not significantly different (p < .05) from that quantified by the official AACC method or most of the other treatments. Implications of these findings are discussed with respect to their significance in practical applications.     

SOME WHITEWARE BODIES DEVELOPED AT THE OHIO STATE UNIVERSITY1

Formulas of bodies and glazes are given which through 10 years of classroom experimenting have proved the best for statuary, electrical, hotel, and chemical porcelain. The conditions and limits of use of carbonates of magnesia and calcium are given.     

Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

Mechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCl), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. botulinum (10³/g) and incubated at 27°C. Increasing NaCl content from 1.0% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production.     

ANTIBIOTIC RESISTANCE OF CAMPYLOLOBACTER ISOLATED FROM AUTOMATED BROILER FARMS

The use of the same antibiotics in animal food and conventional medicine can cause problems in the treatment of human diseases, because poultry frequently carry human pathogens. The aim of the present study was to determine the antibiotic resistances patterns of Campylobacter jejuni isolated from the rearing environment of broiler chickens – litter, drinking water, feed and the bird's cloaca. The results showed significant resistance to the following antibiotics: sulfonamide (77%), tetracycline (100%), erythromycin (80%) and penicillin G (100%). Intermediary resistance was present in bacitracin (90%), trimethoprim (100%), vancomycin (100%), chloramphenicol (97%), nalidixic acid (100%) and azithromycin (100%). However, new studies need to be carried out in Brazil to determine the resistance amplitude of this microorganism in other animals and humans. It is important to define some control strategies of the antibiotics used in animal production and human medicine.