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.     

Intrinsic Thermal Conductivity of Starch: A Model-independent Determination

Effective thermal conductivities of two-phase mixtures of potato or soluble starch granules with pure liquids or aqueous solutions (thermal conductivities in the range 0.169–0.602 W.m^?1.K^?1) were measured at 18.5±2.2°C using the steady state method. Measured values were compared with the thermal conductivities of the liquids and the results indicated a range of 0.38–0.40 W.m^?1K^?l for intrinsic thermal conductivity. Similar measurements, at temperatures up to 50°C for soluble starch (to assess the temperature dependence of the intrinsic thermal conductivity) indicated no significant change over the range of temperature studied for mixtures with pure liquids.     

SPECIAL DISTRICTS: A COMMON SOLUTION TO POLITICAL PRESSURES STEMMING FROM CITy-COUNTy FISCAL INEQUALITIES

Fiscal inequalities between cities and counties have long strained intergovernmental relations between these general purpose local governments. Historically they have tended to be competitive in their search for revenues but this competitiveness changed to greater cooperation as a consequence of the taxpayer revolts of the 1970s. Both cities and counties favored creation of special districts (with taxing power) to relieve some of the pressure on their own property tax structures. Traditional theories of government fragmentation have maintained that creation of special district governments further widens city-county fiscal inequalities; however, newer theories suggest the opposite. Through an analysis of increases in special districts and changes in city-county property tax level differentials, this study shows that creation of special taxing districts in the 1970s reduced property tax level differentials between cities and counties—an important economic and political effect in an age of taxpayer revolts aimed at city, county, and state property taxes but never at special district taxes.     

Acetic, Lactic, and Hydrochloric Acid Effects on Staphylococcus aureus 196E Growth Based on a Predictive Model

Mathematical models were developed with a modified Gompertz function to predict Staphylococcus aureus 196E growth, where pH was altered with either acetic, lactic or hydrochloric acid. S. aureus 196E was inoculated into broth formulated with 0.5, 4.5 or 8.5% sodium chloride, adjusted to pH 5.0, 6.0 or 7.0, and incubated aerobically at 12, 20 or 28°C. Each model adequately predicted log growth, and some interactive relationships between independent variables upon population growth were significant (p<0.05). Predictions of growth showed that acetic was generally more inhibitory than lactic or hydrochloric acids.     

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.     

CULTIVAR AND HARVEST DATE EFFECTS ON FLAVOR AND OTHER QUALITY ATTRIBUTES OF CALIFORNIA STRAWBERRIES

“Aromas,”“Diamante” and “Selva” strawberries were harvested in early and mid‐season and evaluated for quality attributes, flavor components, fermentative metabolites and physiological characteristics. Preference and flavor tests by consumer panels were also conducted. Cultivar variation was greater than harvest date variation as were differences in color, concentrations of anthocyanins, firmness, total soluble solids, sugars, pH, titratable acidity (TA), organic acids and aroma compounds. “Diamante” and “Selva” had higher aroma quality than “Aromas” fruits. The levels of fermentative metabolites were too low to have an impact on the aroma quality. “Diamante” and “Selva” strawberries had better overall flavor quality and were more preferred by consumers than “Aromas.” These differences were consistent over two harvest dates.     

EFFECT OF MARINADE AND DRYING TEMPERATURE ON INACTIVATION OF ESCHERICHIA COLI O157:H7 ON INOCULATED HOME DRIED BEEF JERKY

Beef slices were inoculated (5.7–7.5 log CFU/cm²) with a 4-strain composite of E. coli O157:H7, stored (4C, 24 h), marinated (4C, 24 h), dried for 10 h at 62.5C or 68.3C, and stored for 90 days at 21C. Unmarinated beef slices dried for 10 h at 62.5C were used to determine the relative contribution of the marinate versus temperature treatment in the 62.5C trials. Samples were analyzed (bacterial enumeration with selective and nonselective agar media, pH, and a_w) following inoculation, marinating, at 4, 6, 8 and 10 h of drying, and after 30, 60 and 90 days of storage. Marination resulted in slight changes in bacterial populations (−0.3 to + 0.6 log CFU/cm²), but did not enhance bacterial reduction during drying. For all treatments, most bacterial reductions occurred in the first 4 h of drying, with little reduction thereafter. After 10 h of drying, bacterial reductions were 3.2–3.4 log CFU/cm² for unmarinated beef slices dried at 62.5C. Reductions of 2.2 and 3.0–4.6 log CFU/cm² were achieved in marinated jerky slices dried at 62.5C and 68.3C, respectively. No treatment resulted in the recommended 5-log reduction at the end of 10 h drying. However, bacteria did become undetectable by direct plating (<10 CFU/cm²) following 30 days of storage in all treatments except the unmarinated beef slices plated on tryptic soy agar (TSA). Additional work is needed to develop procedures for adequate destruction of E. coli O157:H7 during drying of beef jerky.