Effect of processing methods on product characteristics,lipid, fatty acid composition and oxidative stability of smoke-dried beef

Smoke-dried beef was pre-processed with water or by pressure cooking, weight losses were 50 and 54% respectively, with the rate of drying faster in the latter. There was a greater loss of total lipid and triglycerides in pressure cooked samples but the reverse was true for the phospholipids. The proportions of saturated and monoenoic fatty acids were slightly higher in the water cooked products although total unsaturation was slightly lower, the values being 37 and 39%, respectively. The fatty acid composition of the phospholipids was similar for both treatments except that the levels of polyenoic fatty acids were 16.4 and 14.43%, respectively in water and pressure cooked samples. Of the polyenes C20:4 accounted for about 75% of the fatty acids in the water cooked samples, compared with 40% with pressure cooking. After 60 weeks of storage at room temperature, pressure cooked samples were found to be more stable oxidatively: malonaldehyde was the principal oxidative by-product in both treatments.     

Correction to: An evaluation of the formalised AcciMap approach for accident analysis in healthcare

Cognition, Technology & Work - A correction to this paper has been published: https://doi.org/10.1007/s10111-021-00676-x     

Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage

The effect of triglycerides, phospholipids and total lipids on development of rancidity during frozen storage at ?18° C for 8 months was studied using lipid-free muscle fibres in combination with added triglycerides, phospholipids and total lipids. Results showed that added phospholipids greatly increased TBA values. Oxidation took place in two stages. Phospholipids were the first to oxidise, with their rate of oxidation decreasing with time. Oxidation of the triglycerides began only after a prolonged induction period. Results demonstrated that both triglycerides and phospholipids contribute to development of rancidity, although phospholipids make the greatest contribution. The influence of triglycerides on the development of rancidity was shown to depend upon the degree of unsaturation and the length of time in frozen storage. The relationship between oxidation of the polyunsaturated fatty acids (PUFAS) of the phospholipids and development of rancidity was confirmed.     

An evaluation of the formalised AcciMap approach for accident analysis in healthcare

Cognition, Technology & Work - This paper presents a field workshop organised by the Healthcare Improvement Scotland (HIS) focusing on the evaluation of the formalised AcciMap approach by...