THE INFLUENCE OF REDUCED SALT ON THE YIELD, BREAKING FORCE, AND SENSORY CHARACTERISTICS OF CHUNKED AND FORMED HAM

The objective of this study was to examine the effect of reducing sodium chloride (salt) on sensory and processing properties of chunked and formed ham. Chunked and formed hams were made with 0, .5, 1, 1.5 and 2% added salt. Results indicate that the 1.5% salt treatment possessed characteristics closely resembling the 2.0% salt treatment; however, the 1.5% salt treatment had slight reductions in yield, breaking force, and visual acceptability. Reduction of salt from 2.0% to 1.0% resulted in lower yield and sensory characteristics. Additional reductions in the level of salt below 1.0% further depressed yield and sensory characteristics.     

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.     

Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High-Performance Liquid Chromatography

In a simple, rapid isocratic HPLC method sugars and organic acids were separated on an Aminex HPX-87 column in the H⁺ form and detected using ultraviolet and refractive index detectors in series. Sugars (lactose, glucose and galactose) and acids (orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric and hippuric) were identified by retention times. This method affords a simple technique for monitoring starter culture activity and following quality changes during cheese maturation.     

Effect of Rice Hemicelluloses on Pancreatic Lipase Activity In Vitro

The influence of rice bran water-soluble hemicellulose on hydrolysis of fat by pancreatic lipase with and without bile salts was examined in vitro. Bile salts are required for emulsification of the oil. Three of the major salts found in human bile (sodium cholate, glycocholate, and taurocholate) were tested for emulsifying properties with and without rice hemicellulose. The lipase activity decreased with increased addition of hemicellulose to the bile salt-enzyme reaction mixture. The results suggest that rice hemicellulose affects lipase activity indirectly by rendering the bile salts less available for emulsification of the oil and subsequent hydrolysis by the lipase.     

Effect of Secondary Crystalline Phases on Dielectric Losses in High-Alumina Bodies

An effort was made to determine the cause of high dielectric losses at 10⁶ cps and 25°C in dense, essentially alkali-free, high-alumina bodies. Emphasis was placed on secondary crystalline phases in the fired bodies. The flux systems BaO-SiO₂, CaO-MgO-SiO₂, and SrO-SiO₂ were investigated. All high-alumina bodies having high dielectric losses contained one of the synthetically formed feldspars, BaO.Al₂O₃.2SiO₂, CaO.Al₂O₃.2SiO₂, or SrO.Al₂O₃.2SiO₂. The mechanism by which the feldspars caused the high dielectric losses was tentatively attributed to thermal expansion mismatch. The expansion curves of the feldspars were similar, but they were lower than the expansion curve of alumina.     

PROCESSING PARAMETER EFFECTS ON TEXTURAL CHARACTERISTICS OF REDUCED-FAT PORK SAUSAGE

The objective of this study was to evaluate the effects of fat (10, 20, and 30%, postrigor; 10 and 30% pre-rigor), rigor state, plate size (3 and 5 mm), and mixing time (2 and 5 min) on cooking loss and instrumental texture characteristics of reduced-fat pork sausage. High-fat products exhibited greater cook loss and lower breaking force than low-fat products. Rigor state of raw materials had no effect on the characteristics evaluated. Increasing plate size and mixing time increased initial force required to compress a 2.5 cm core to 20% of its original height but had no effect on other characteristics. Reduction of fat content can be accomplished without addition of nonmeat ingredients by limiting plate size to 3 mm and mixing time to 2 min.     

EFFECT OF ENZYMATIC TENDERIZATION, BLADE TENDERIZATION, OR PRECOOKING ON SENSORY AND PROCESSING CHARACTERISTICS OF BEEF BACON

The objectives of this study were to evaluate the effects of enzymatic tenderization, blade tenderization, or precooking on the visual and palatability attributes of beef bacon. Injection of 30 ppm bromelin into beef plates processed into beef bacons significantly (P < 0.05) reduced visual binding and appearance scores compared with the control, 10 ppm- and 20 ppm-injected products. Bacons produced from Choice grade carcasses were saltier, more bacon flavored, softer, higher in fat content, and had lower shear force values than bacons produced from Utility grade carcasses. Precooking of injection-cured beef bacons decreased slice integrity, saltiness, and flavor intensity and increased toughness, shear force, and off-flavor compared with the controls.     

EFFECTS OF DIFFERENT AGING PROCEDURES ON THE PALATABILITY OF BEEF

Ten pairs of beef strip loins were obtained 48 h postmortem from ten good grade beef carcasses. Three steaks (2.5 cm thick) were cut from the loin end of each strip loin and the remaining portion retained as the subprimal. Steaks and subprimals were aged for 7 days at 2°C in the following treatments: polyvinyl chloride overwrapped steaks (PVC-ST), vacuum packaged steaks (VP-ST), vacuum packaged subprimals (VP-SP), and subprimals held in air (Air-SP). After aging of the subprimal, 3 additional steaks were cut for evaluation. The steaks from all treatments were evaluated for palatability and chemical characteristics. Palatability characteristics did not differ significantly (P > 0.05) between treatments with the exception of the off-flavor intensity of PVC-ST which was higher (P < 0.05) than other treatments. Warner-Bratzler shear values were similar for all treatments. No significant differences (P > 0.05) were observed between treatments for percent moisture, percent lipid, pH or TBA number. The results of this study indicate that aging method (air or vacuum) or type of cut (steaks or subprimals) had little effect on the palatability attributes or chemical characteristics of the beef strip loins.     

Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System

Commercial stabilizers and emulsifiers were examined for effects on headspace diacetyl at 0.05, 0.10, and 0.20% (wt/wt) in a 5% milkfat model system. Headspace diacetyl was determined by recovery with dynamic headspace sampling. Headspace diacetyl decreased with increasing system viscosity. Guar gum and carrageenan resulted in similar decreases in headspace diacetyl when corrected for viscosity. Xanthan gum resulted in the greatest decrease in headspace diacetyl after correction for viscosity at increasing gum levels. Lecithin had no effect on viscosity; however, it decreased headspace diacetyl in direct relation to lecithin level. Carboxymethyl cellulose increased viscosity and decreased headspace diacetyl.