SMOKED MEATS: III. EFFECT OF MATURATION PERIOD ON QUALITY

1944 ◽  
Vol 22f (5) ◽  
pp. 107-118 ◽  
Author(s):  
W. Harold White ◽  
A. H. Woodcock ◽  
N. E. Gibbons
Keyword(s):  
Bacterial Growth ◽  
Colour Stability ◽  
Maturation Period ◽  
Lean Meat ◽  
Oxygen Formation ◽  
Consistent Trend ◽  
C 30

Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable.

CANADIAN WILTSHIRE BACON: XXVII. EFFECT OF METHOD OF THAWING FROZEN PORK ON BACON QUALITY

1945 ◽  
Vol 23f (6) ◽  
pp. 363-372 ◽  
Author(s):  
W. Harold White ◽  
G. A. Grant ◽  
N. E. Gibbons
Keyword(s):  
Relative Humidity ◽  
Bacterial Growth ◽  
Prolonged Exposure ◽  
Lean Meat ◽  
Oxygen Formation ◽  
Weight Content ◽  
Keeping Quality ◽  
Water Curing ◽  
C 30

Frozen Wiltshire sides were defrosted at temperatures of 4.4°, 12.6°, and 21.0 °C. (40°, 55°, and 70° F.) in water; curing pickle; 5, 15, and 30% brines; and in air at high and low relative humidity. Differences due to defrosting procedure were determined by measurement of the thawing period, changes in weight, content of moisture and curing salts, surface bacterial growth, peroxide oxygen formation in the fat, and colour quality and brightness of the lean meat. The effect of method of thawing on keeping quality during storage at − 1.1 °C. (30° F.) was also studied.While significant differences were observed between individual thawing treatments in the various criteria employed, few consistent trends could be distinguished between the three temperatures and the four types of media. However, in general it appeared that the more suitable procedures were those that effected thawing within a reasonable period of time. Unduly prolonged exposure to any of the conditions was usually undesirable.

scholarly journals pH of exudate test in the physiological quality of crambe seeds

2016 ◽  
Vol 46 (6) ◽  
pp. 1014-1018 ◽  
Author(s):  
Charline Zaratin Alves ◽  
Lennis Afraire Rodrigues ◽  
Carlos Henrique Queiroz Rego ◽  
Josué Bispo da Silva
Keyword(s):  
Pearson Correlation ◽  
Raw Material ◽  
Mean Values ◽  
Tukey Test ◽  
Physiological Quality ◽  
The Subject ◽  
The Mean ◽  
C 30

ABSTRACT: Crambe is a rapeseed with high oil content and can be used as a winter cover or as a source of raw material for the production of biodiesel, however espite the growing interest in the culture, research on the subject is still incipient, especially concerning the seed production and analysis technology. The purpose of this study is to evaluate the physiological quality of crambe seeds, 'FMS Brilhante' cultivar, by testing the pH of exudate. Five seed lots were submitted to the determination of water content and the tests of germination and vigor (first count, emergence and tetrazolium). In the conduction of pH exudate test, temperatures (25 and 30oC), and periods of seed imbibition in water (15, 30 and 45 minutes) were tested. The experiment was conducted in a completely randomized manner, with four replicates, and the mean values were compared by the Tukey test at 5% probability; Pearson correlation between the pH of the exudate and initial tests was also made. Testing the pH of exudate is promising for separating lots of crambe seeds and the following combinations of 25°C/30 minutes or 30°C/45 minutes can be used.

scholarly journals Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

2013 ◽  
Vol 52 (3) ◽  
pp. 1634-1641 ◽  
Author(s):  
Pedro Cerezal Mezquita ◽  
Blanca E. Barragán Huerta ◽  
Jenifer C. Palma Ramírez ◽  
Claudia P. Ortíz Hinojosa
Keyword(s):  
Cold Storage ◽  
Colour Stability ◽  
Short Period

scholarly journals The accuracy of FOM instrument used in on-line pig carcass classification in the Czech Republic

2008 ◽  
Vol 52 (No. 6) ◽  
pp. 149-158 ◽  
Author(s):  
M. Šprysl ◽  
J. Čítek ◽  
R. Stupka ◽  
L. Vališ ◽  
M. Vítek
Keyword(s):  
Czech Republic ◽  
Measurement Errors ◽  
Muscle Thickness ◽  
The Czech Republic ◽  
High Agreement ◽  
Lean Meat ◽  
Depth Measurement ◽  
Operator Error ◽  
On Line

The objective of this study was to document the accuracy of the classification equipment used in the Czech Republic with respect to measurement errors in lean meat percentage prediction such as point of measurement error, equipment error as well as operator error. To this end, a total of 720 pigs were measured in one abattoir. One can say from the results that the correlations between correct and surrogate measurements of fat depth are high (0.95&minus;0.98), for muscle thickness they are lower ranging from 0.49 to 0.88, and for lean meat percentage they are in the range of 0.85&minus;0.95. The lowest correlation (0.49) was calculated for muscle depth measurement between the 2nd and 3rd last rib when the place of measurement was moved 1 cm in the caudal direction, which influenced the level of the FOM correlation. It was further demonstrated that for the second insertion the differences in lean meat percentage prediction ranged from &minus;6.07% to +9.29%. It was also demonstrated that various instruments provided identical measurements of fat depth (<i>r</i> = 0.57&minus;0.97), while for muscle depth the performance was worse (<i>r</i> = 0.38–0.78), which caused a fluctuation in the prediction of lean meat percentage with differences ranging from &minus;2.56% to +2.81%. It can also be concluded that a high agreement between operators was demonstrated for the determination of lean meat percentage (<i>r</i> = 0.71&minus;0.80).

scholarly journals Condutividade elétrica como indicador de danos por temperaturas baixas em folhas de feijão

2019 ◽  
Vol 40 (3) ◽  
pp. 1011
Author(s):  
Juliandra Rodrigues Rosisca ◽  
Carolina Maria Gaspar de Oliveira ◽  
Altamara Viviane de Souza Sartori ◽  
Renata Stolf-Moreira ◽  
Marcelo Augusto de Aguiar e Silva ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Cold Stress ◽  
Protein Content ◽  
Pearson Correlation ◽  
Total Protein Content ◽  
Leaf Discs ◽  
Randomized Design ◽  
Bean Plants ◽  
C 30

The electrical conductivity test indirectly evaluates cell membrane disorganization by quantifying the electrolytes released into the water after tissue imbibing. The objective of this work was to evaluate methodological variations in the electrical conductivity test, for it to serve as an indicator of low temperature-induced damages and estimate the cold tolerance of bean plants. Cultivar IPR Uirapuru plants were subjected to minimum temperatures of 4 °C, 2 °C, 0 °C, -1 °C, -2 °C, -3 °C, and -4 °C for 1 h in a growth chamber under controlled conditions. After the treatment period, the response of plants to cold stress was evaluated by determination of the total protein content, and catalase (CAT) and ascorbate peroxidase (APX) enzymatic activities, and evaluation of photosystem II (Fm/Fv) efficiency and leaf anatomy. These results were compared with those obtained in the electrical conductivity test, which was performed in plants under cold stress as well as under a non-stress environment, with 2, 4, 6, and 8 leaf discs immersed in 30 mL of distilled water for 24 h in BOD, at temperatures of 25 °C, 30 °C, and 35°C. Analysis of variance was performed using a completely randomized design, and for electrical conductivity, a number of discs × cold stress temperature combinations were used for each soak temperature. The averages were compared using the Turkey's test at 5% and 10% probability. Pearson correlation coefficient (r) between the conductivity averages and other cold stress evaluation data was also performed. The results showed a marked reduction in the ratio (Fv/Fm) only in the treatments at -3 °C and -4°C, which indicated tissue death. At temperatures below 0°C, there was a collapse of the leaf blade tissues, and it was not possible to differentiate the palisade parenchyma from the spongy parenchyma in the treatments at -2°C, -3°C, and -4°C. There was an increase in the protein content since the temperature -3°C. The enzyme activity of CAT decrease at -4°C whereas that of APX increased. In the electrical conductivity test, there was a significant interaction between soak temperature and the number of discs, and an increase in conductivity of the solution with a decrease in temperature was verified in several treatments, among which, the combination that best correlated with the other tests was 25°C with six leaf discs. It was concluded that the electrical conductivity test presents results similar to those obtained from other physiological, biochemical, and anatomical tests, and therefore, it can be used to evaluate the damage caused by low temperatures in bean plants.

CANADIAN WILTSHIRE BACON: XXIII. THE EFFECT OF CONCENTRATION OF CURING SALTS ON COLOUR AND COLOUR STABILITY

1943 ◽  
Vol 21d (4) ◽  
pp. 85-89 ◽  
Author(s):  
A. H. Woodcock ◽  
W. Harold White
Keyword(s):  
Absorption Band ◽  
Chloride Concentration ◽  
Relative Increase ◽  
Nitrate Content ◽  
Colour Stability ◽  
Lean Meat ◽  
Complete Reaction ◽  
Colour Measurements ◽  
Internal Surfaces ◽  
Nitrate And Nitrite

Small cuts of pork back were cured in pickles containing six concentrations each of chloride, nitrate, and nitrite varying from zero to above the concentrations normally used commercially. Quantitative colour measurements were made by an improved three-colour method on the internal surfaces of the lean meat. Salt contents were determined for each sample.Increase of chloride concentration retarded methaemoglobin formation as indicated by a relative increase in the green and corresponding decrease in the red colour components. Variations in the nitrate content of the meat appeared to have no significant effect on the colour. The presence of nitrite in the meat caused the appearance of an absorption band in the region of 490 mμ, and a retardation of methaemoglobin formation as indicated by the red and green components of the initial colour and also by colour stability. The absorption band at 490 mμ is considered to be due to nitrosohaemoglobin. The presence of approximately 50 p.p.m. of nitrite in the meat appears to have been sufficient for complete reaction.

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