Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Sow meat has been identified to possess objectionable atypical aromas and flavors we have termed as “sow taint”. The objective of this study was to identify optimum concentrations of sodium bicarbonate (NaHCO₃), sodium tripolyphosphate (PO₄) and percentage marination solution that reduces or eliminates sow taint. Sow loins (N=20) with atypical aromas and flavors were treated with solutions containing sodium tripolyphosphate and sodium bicarbonate with concentrations ranging from 0.25 to 0.50% and 0.35 to 0.70 M, respectively. Injection levels (pump) ranged from 5 to 15% (wt./wt.). Marinated loin chops were evaluated for flavor and textural attributes by a trained sensory panel. Response surface methodology determined four optimum treatment combinations (15% pump, 0.5% PO₄, 0.70 M NaHCO₃; 15% pump, 0.25% PO₄, 0.70 M NaHCO₃; 15% pump, 0.25% PO₄, 0.35 M NaHCO₃; and 15% pump, 0.25% PO₄, 0.35 M NaHCO₃) that reduced (P<0.05) metallic aroma, metallic and sour aftertastes, and detectable connective tissue while improving (P<0.05) muscle fiber tenderness, juiciness, and overall tenderness.     

Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

Indirect curing is a process that utilizes ingredients high in naturally occurring nitrate and a nitrate reducing bacterial starter culture (SC) to provide quality and sensory attributes similar to nitrite-added cured meats. The objective of this study was to determine the effects varying concentrations of starter culture and the addition of cherry powder (CP) had on improving quality and sensory attributes of indirectly cured sausages. Four treatments (TRTs) (TRT 1: low SC+no CP; TRT 2: low SC+CP; TRT 3: high SC+no CP; and TRT 4: high SC+CP) and a sodium nitrite-added (156 ppm) control were investigated. Residual nitrite levels throughout storage declined most rapidly in TRTs 2 and 4 (P<0.05). Few differences existed between TRTs and C for pH, objective color, or cured pigment concentrations. Consumer sensory panel scores revealed all treatment combinations were comparable (P>0.05) to the C for all sensory attributes.     

If smoking increases absences,does quitting reduce them?

Objective: This study examined the impact of smoking, quitting, and time since quit on absences from work.

Methods: Data from the nationally representative Tobacco Use Supplements of the 1992/93, 1995/96, and 1998/99 Current Population Surveys were used. The study included full time workers aged between 18–64 years, yielding a sample size of 383 778 workers. A binary indicator of absence due to sickness in the last week was analysed as a function of smoking status including time since quit for former smokers. Extensive demographic variables were included as controls in all models.

Results: In initial comparisons between current and former smokers, smoking increased absences, but quitting did not reduce them. However, when length of time since quit was examined, it was discovered that those who quit within the last year, and especially the last three months, had a much greater probability of absences than did current smokers. As the time since quitting increased, absences returned to a rate somewhere between that of never and current smokers. Interactions between health and smoking status significantly improved the fit of the model.

Conclusions: Smokers who quit reduced their absences over time but increase their absences immediately after quitting. Quitting ill may account for some but not all of this short run impact.

     

Development of a method to manufacture uncured,no-nitrate/nitrite-added whole muscle jerky

“Natural curing” is accomplished by use of vegetable juice/powder high in naturally occurring nitrates combined with a nitrate reducing starter culture to result in indirectly “cured” products. Since the starter culture used is not water soluble, making “naturally cured” whole muscle jerky with current manufacturing techniques has been found ineffective. The objective was to investigate processes for whole muscle beef jerky that might provide cured meat characteristics similar to those of a nitrite-added control. Treatments where jerky was placed in a barrier bag during incubation were found to be the least similar to the nitrite-added control. Jerky placed in a 40.6 °C smokehouse during incubation resulted in significantly more (P < 0.05) converted cured pigment than the barrier bag treatments but less (P < 0.05) than the control. The processing methods investigated to manufacture “naturally cured” whole muscle jerky in this study were ineffective in resulting in products similar to those cured with sodium nitrite.