A NOTE ON THE INFLUENCE OF INHERENT MUSCLE QUALITY ON COOKING LOSSES AND PALATABILITY ATTRIBUTES OF PORK LOIN CHOPS

1984 ◽  
Vol 64 (3) ◽  
pp. 773-775 ◽  
Author(s):  
L. E. JEREMIAH
Keyword(s):  
Key Words ◽  
Muscle Quality ◽  
Ph Values ◽  
Pork Loin

Loin chops from 60 pork carcasses were divided equally among three muscle quality groups (pale, soft, exudative; normal; dark, firm, dry), based upon 45-min and 24-h pH values and visual appearances of the ham and loin muscles. Palatability evaluations indicated only juiciness was significantly influenced by differences in muscle quality. Chops from DFD carcasses were rated more juicy than those from PSE carcasses. There were no significant differences in cooking losses among muscle quality groups. Key words: Pork, muscle quality, palatability, cooking losses

Consumer responses to pork loin chops with different degrees of muscle quality in two western Canadian cities

1994 ◽  
Vol 74 (3) ◽  
pp. 425-432 ◽  
Author(s):  
L. E. Jeremiah
Keyword(s):  
Key Words ◽  
Ethnic Groups ◽  
Quality Standards ◽  
Consumer Response ◽  
Muscle Quality ◽  
Western Canada ◽  
Demographic Information ◽  
Consumer Responses ◽  
Fat Thickness ◽  
Pork Loin

A total of 1115 consumers were interviewed at random as they passed through seven supermarkets in Calgary and eight in Edmonton, Alberta. Stores were strategically selected to be representative of all age, socioeconomic, and ethnic groups to the extent they were represented in the populations of these cities. Consumers were asked to evaluate the packages of pork loin chops in an array containing an equal number of packages from each of three muscle quality groups (pale, soft, exudative (PSE); normal; and dark, firm, dry (DFD)) and to rank them in their order of preference. Care was taken to ensure that all chops were equal in size and trimmed to a uniform fat thickness. In addition, consumers were asked to identify packages they would be unwilling to purchase and to give pertinent demographic information. Results indicated consumers most preferred DFD chops and least preferred PSE chops. However, some groups of consumers exhibited greatest preference for PSE chops, while others exhibited greatest preference for normal appearing chops. Although present findings for the majority of consumers coupled with previous findings regarding palatability suggest pork muscle quality standards should be revised to make DFD, but not extremely DFD, the highest quality group, Alberta results may not reflect consumer responses in other areas. Key words: Consumer response, quality, pork, western Canada

Soil acidity in 1970 and 1989 in a coniferous forest in southwest Finland

1998 ◽  
Vol 78 (3) ◽  
pp. 477-479 ◽  
Author(s):  
C. J. Westman ◽  
S. Jauhiainen
Keyword(s):  
Key Words ◽  
Soil Ph ◽  
Soil Acidity ◽  
Mineral Soil ◽  
Coniferous Forest ◽  
Soil Layers ◽  
Water Suspension ◽  
Ph Values ◽  
Humus Layer ◽  
Repeated Sampling

Forest soil pH in southwest Finland was measured with identical sampling and analysing methods in 1970 and 1989. The acidity of the organic humus layer increased significantly as pH values measured on water and on salt suspensions decreased between the two sampling dates. For the mineral soil layers, no unambiguous trend was found. pH values measured on salt suspension tended to be unchanged or lower, while pH on water suspension in some soil layers were even higher in 1989 than in 1970. Key words: pH, repeated sampling

THE EFFECTS OF SLAUGHTER WEIGHT AND SEX ON THE COOKING LOSSES FROM AND PALATABILITY ATTRIBUTES OF PORK LOIN CHOPS

1984 ◽  
Vol 64 (1) ◽  
pp. 39-43 ◽  
Author(s):  
L. E. JEREMIAH ◽  
G. M. WEISS
Keyword(s):  
Key Words ◽  
Slaughter Weight ◽  
Cooking Properties ◽  
Group 4 ◽  
Practical Standpoint ◽  
Group 3 ◽  
Pork Loin ◽  
Group 5 ◽  
Group 2 ◽  
Group 1

A total of 130 barrows and 113 gilts were slaughtered over a range of liveweights from 65.6 to 143.9 kg. These animals were randomly assigned to six different liveweight groups (group 1, less than 79.5 kg; group 2, 79.5 through 93.1 kg; group 3, 93.2 through 106.7 kg; group 4, 106.8 through 120.4 kg; group 5, 120.5 through 134.0 kg; and group 6, 134.1 kg and over) and utilized to evaluate the effects of slaughter weight and sex on palatability and cooking properties. The composite results indicated that the slaughter weight of both barrows and gilts can, from a practical standpoint, be increased to take advantage of potential economic advantages without meaningfully altering cooking losses or palatability attributes. Key words: Pork, slaughter weight, sex, palatability, cooking losses

Protein quality and metabolizable energy yield of pork loin are not affected by cooking

1995 ◽  
Vol 75 (3) ◽  
pp. 493-495
Author(s):  
Jason L. Emmert ◽  
Audra E. Hortin ◽  
Yanming Han ◽  
David H. Baker
Keyword(s):  
Key Words ◽  
Protein Quality ◽  
Metabolizable Energy ◽  
Energy Yield ◽  
Chick Growth ◽  
Growth Assay ◽  
Pork Loin

In a chick growth assay, the protein quality (PER) of pork loin was not affected by roasting, but both raw and roasted pork loin produced higher PER values than that obtained with dehulled SBM. True metabolizable energy, assessed in a precision-fed cockerel assay, was similar for raw and roasted pork loin. Key words: Protein quality, energy yield, pork loin, cooking, chicks

MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS

1973 ◽  
Vol 38 (3) ◽  
pp. 536-538 ◽  
Author(s):  
MARY E. BENNETT ◽  
VIANNA D. BRAMBLETT ◽  
E. D. ABERLE ◽  
R.B. HARRINGTON
Keyword(s):  
Muscle Quality ◽  
Cooking Method ◽  
Pork Loin

The activation of β-galactosidase (E.coli) by Mg2+at lower pH values

1996 ◽  
Vol 74 (2) ◽  
pp. 295-298 ◽  
Author(s):  
Mercedes Martinez-Bilbao ◽  
Reuben E. Huber
Keyword(s):  
Glutamic Acid ◽  
Key Words ◽  
Free Enzyme ◽  
Site Analysis ◽  
E Coli ◽  
Ph Values ◽  
Low Levels ◽  
High Concentrations ◽  
High Level ◽  
Very High

The activation of β-galactosidase (E. coli) by Mg2+at pH values below 7.6 was studied. If the Mg2+concentration was high enough, the kcatvalues at pH values down to 5.0 remained at the same high level as at pH 7 and 7.6 (600–620 s−1with o-nitrophenyl-β-D-galactopyranoside as the substrate). Very high concentrations of Mg2+(greater than 100 mM at pH 5) were, however, needed to saturate the Mg2+site at lower pH values. The Kmvalues at low levels of Mg2+were high at every pH but they decreased and approached the same low value at every pH (about 0.13 mM) as the [Mg2+] was increased. These data indicate that it is difficult to bind Mg2+at lower pH values, but the kcatand Kmvalues of the enzyme, and therefore the rates of galactosylation (k2), degalactosylation (k3), and binding (Ks), do not change substantially as a function of pH provided that a Mg2+is bound to the enzyme. The data also showed that Mg2+and protons compete for the same site. Analysis by plotting log [Mg2+]midvs. pH showed that the binding of Mg2+to the free enzyme involves two groups with pKavalues in the vicinity of 7 and one group with a pKavalue near 5.5. (The values referred to as [Mg2+]midare the Mg2+concentrations that resulted in kcatvalues midway between basal and maximum.) The "apparent" pKavalues of the groups when a Mg2+was bound (at saturating [Mg2+]) all appeared to be below 5.0.Key words: β-galactosidase, magnesium, pH, activation, glutamic acid, histidine, binding.

EFFECT OF pH, CALCIUM CONCENTRATION AND TEMPERATURE ON THE HYDROLYSIS OF DICALCIUM PHOSPHATE DIHYDRATE

1989 ◽  
Vol 69 (3) ◽  
pp. 689-693 ◽  
Author(s):  
G. W. MORDEN ◽  
G. J. RACZ
Keyword(s):  
Key Words ◽  
Calcium Concentration ◽  
Dicalcium Phosphate ◽  
Dicalcium Phosphate Dihydrate ◽  
Effect Of Ph ◽  
Ph Values ◽  
Phosphate Dihydrate ◽  
Rate Of Hydrolysis ◽  
Hydrolysis Of

The rate of hydrolysis of DCPD to OCP in solutions of different pH values, calcium concentrations and temperatures was studied. Rates of hydrolysis were very slow at pH 6.0, relatively rapid and similar at pH 7.0 and 8.0, much slower at 10 °C than at 20 or 30 °C, and only slightly increased by increasing calcium concentration. Key words: Dicalcium phosphate dihydrate, hydrolysis, pH, temperature, calcium concentration

scholarly journals Retention of Nitrate and Phosphate in Soil and their Subsequent Uptake by Plants

1970 ◽  
Vol 43 (1) ◽  
pp. 67-76 ◽  
Author(s):  
MS Islam ◽  
SM Ullah ◽  
TH Khan ◽  
SM Imamul Huq
Keyword(s):  
Key Words ◽  
Plant Uptake ◽  
Column Leaching ◽  
Ipomoea Aquatica ◽  
Ph Values ◽  
Phosphate Retention ◽  
Leaching Experiment ◽  
Set Up ◽  
Key Words Nitrate

A laboratory based column leaching experiment was set up to study the retention of nitrate (NO3- ) and phosphate (PO43-) in three Bangladesh soils (Ghatail, Tejgaon and Sonatola) and their subsequent uptake by plants (Ipomoea aquatica). The investigation showed that the higher the clay contents, the higher was the retention of NO3- and PO43- by the soils and the lesser was their transfer into the growing plants. Again the higher the pH values in soils, the lower was the retention of NO3- and PO43- elements retained in the soils and the higher was the transfer of the elements into the growing plant. Retention of nitrate and phosphate followed the order: Ghatail>Tejgaon> Sonatola while the transfer to plant was in the order Sonatola>Tejgaon>Ghatail. Key Words: Nitrate, Phosphate, Retention, Leaching, Plant Uptake. DOI: 10.3329.bjsir.v43i1.858 Bangladesh J. Sci. Ind. Res. 43(1), 67-76, 2008

Influence des ions fluorure et de la silice amorphe sur la solubilité des gels de zircone et caractérisation des fluoro-complexes de zirconium en milieu moyennement acide

1999 ◽  
Vol 77 (12) ◽  
pp. 2099-2104 ◽  
Author(s):  
Rémi Valéro ◽  
Bernard Durand ◽  
Jean-Louis Guth ◽  
Thierry Chopin
Keyword(s):  
Hydrothermal Synthesis ◽  
Key Words ◽  
Amorphous Silica ◽  
Simultaneous Presence ◽  
Fluoride Ions ◽  
Molar Ratios ◽  
Ph Values

The solubility of zirconia gels versus pH is studied in order to state first the influence of F- ions alone, then the influence of the simultaneous presence of F- and amorphous silica. Two concentrations of F- ions are chosen, 0.094 and 0.314 mol L-1, corresponding to initial molar ratios F/Zr = 0.6 and 2.0. Metal fluorocomplexes formed at pH 0.5 and 2.5 are characterized by 19F NMR. The influence of F- on the solubility of zircon is also studied. It is shown that the formation of silicon complexes rich in fluorine shifts the equilibriums between the zirconium fluorocomplexes toward the complexes poor in fluorine and that, in the presence of F-, the crystallization of zircon by hydrothermal synthesis can be forecasted, for pH values in the range 0-10.Key words: zirconia gels, silica, zircon, fluoride ions, solubility, 19F NMR.

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