Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems

Four meat emulsions were prepared with two levels of collagen and alkaline phosphate. Samples were taken at five different chopping temperatures and evaluated for total chopping time, emulsion stability and protein solubility. Adding additional collagen to meat emulsions shortened total chopping time, and decreased emulsion stability but had no effect on protein solubility. The addition of 0.25% sodium tripolyphosphate (STPP) improved emulsion stability but resulted in no significant (p>0.05) change in chopping time or protein solubility. The high-collagen-phosphate (HCP) treatment resulted in less fat, gelliquid, solid and total cookout when compared with high-collagen no-phosphate (HC) and low-collagen no- phosphate (LC) treatments. Maximum emulsion stability was obtained at 13°C.     

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

Liver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined for Clostridium sporogenes PA3679 survival and growth during refrigerated temperature storage (5°C, 6 days) and during subsequent exposure to elevated temperatures (22–24°C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22–24°C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibit C. sporogenes growth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (P<0.05) with erythorbate addition but was unaffected by MSP.     

APPLICATION OF THE GAMMA DISTRIBUTION MODEL TO MOLECULAR WEIGHT AND BOILING POINT DATA FOR PETROLEUM FRACTIONS

This paper applies the gamma distribution model for describing both the molar and boiling point distributions of heptanes-plus (C₇₊) fractions. The three-parameter distribution model has been fit to TBP (true boiling point) data from forty-four samples of stabilized petroleum liquid (stock tank oil and condensate), obtained from separation of reservoir fluids. An excellent fit was achieved for both molar and boiling point distributions, though molar distribution seems to be more accurately described by the distribution model.

Two of the parameters, α and η, were correlated and fit to empirical equations for both molar and boiling point distributions. Since the third parameter, β, is defined in terms of α,η, and either average molecular weight or boiling point, it appears that a generalized correlation for molar and boiling point distributions may exist. We have not developed such correlations in this work, but our results provide the necessary groundwork for further research.     

Deuteroxyl Groups in Vitreous Silica

Vitreous silica exhibits a characteristic absorption band at 3.81 μm which was attributed previously to a combination frequency of SiO₄ fundamentals. Deuterium treatment of water-containing fused silica also gives rise to an absorption band at 3.81-μm. An analysis of the previously characterized 3.81-μm band and its relation to absorption bands in deuterated specimens is presented.     

Providing Uniform Meat Cores for Mechanical Shear Force Measurement

SUMMARY: Porcine longissimus dorsi muscle was cut into 5.08 cm sections, heated to an internal temperature of 72°C and chilled to 4°C. Pork muscle cooked to 72°C and chilled to 4°C before boring, was firmer, drier and thus better able to hold its shape during coring than muscle cooked to 60°C and bored warm. Two cores were taken from each pork loin chop. One core was bored by hand, the other by machine. Three different core sizes were used (2.54 cm, 1.90 cm and 1.27 cm). Each core diameter was measured at the same three locations as the core was sheared. A significant (P < 0.005) difference in diameter was observed between the hand and machine cut cores when the 1.90 cm and 1.27 cm bores were used. At these core diameters, there was less variation between the machine bored cores than those removed by hand. There was no significant difference between the core diameters of the two different boring methods when the 2.54 cm bore was used. In all cases machine bored cores were larger in diameter and required a greater shear force than cores removed by hand. Mean shear force values indicated that one cannot double the 1.27 cm core shear value and receive comparable results for the 2.54 cm core shear forces.     

THE INTERRELATIONSHIP BETWEEN PERCEIVED KNOWLEDGE, CONTROL AND RISK ASSOCIATED WITH A RANGE OF FOOD-RELATED HAZARDS TARGETED AT THE INDIVIDUAL, OTHER PEOPLE AND SOCIETY

The relationship between perceived risk, perceived control and perceived knowledge was investigated for a range of food related hazards. One hundred and eighty six questionnaires were completed; these were designed to assess perceived risk for a range of food related hazards at three levels of risk "target"— personal risk, risk for other people, and risk for society. Additional questions about perceived control and perceived knowledge for the potential hazards were also asked.
Results indicated that individuals perceived personal risk to be lower than for either other people or society, independent of the hazard characteristics, in line with the theory of optimistic bias. Personal control tended to be seen as greater for the self than for other people, for those hazards where personal control was conceptually feasible. Perceived control for societal hazards was conferred onto society. Individuals thought that personal knowledge for a given hazard was greater than for other people. No direct relationship between perceived control and perceived risk was found, although there was a direct relationship between perceived knowledge and perceived control.
The results are discussed within the framework of optimistic bias and illusion of control. It is concluded that the mechanism for such effects is dependent on the perceived characteristics of the potential hazard itself.
Optimistic bias and greater perceived knowledge about potential hazards may explain the failure of public information campaigns; individuals will assume that they are invulnerable to hazards, and that information is directed at individuals less knowledgeable than themselves.