The Effect of Brine Temperature on Smokehouse Yield, Sensory Characteristics, and Color Scores of Bacon

ObjectivesThe objective of this study was to determine if an increased brine temperature could impact smokehouse yield, sensory characteristics, and color scores of bacon.Materials and MethodsFresh pork bellies (n = 30) were randomly assigned to one of three brine temperatures: –1°C (COLD), 10°C (MED), and 21°C (WARM). Bellies were injected using a multi-needle injector at 13% of the green weight containing a 1.5% salt inclusion level. All bellies were heat treated in a smokehouse to 50°C. Bellies were chilled for 24 h to an internal temperature of 4°C. After chilling, weights were measured to calculate smokehouse yield. Bellies were tempered to –4°C, sliced 4 mm in thickness, and vacuum packaged into 0.22 kg packages. Samples from each treatment were placed under UV lighting to mimic a retail setting. Trained sensory and color panels were conducted on d 1, 7, 14, 21, 28, and 35. Panelists evaluated sliced bacon packages for cured color intensity, cured color characterization, cured color fading, and off odor. Samples were cooked in a convection oven for 15 min at 177°C and were evaluated for saltiness, oxidized flavor, and flavor intensity. Data were analyzed using the MIXED models procedure of SAS. Least-squares means were computed for each dependent variable, and statistically separated by a pair-wise t-test with predetermined α = 0.05.ResultsGreen weight pump percentage, smokehouse weight percentage, and chilled weight percentage for all treatments were similar (P > 0.05). Trained sensory panel results revealed no significant differences (P > 0.05) for salt flavor between treatments on d 1, 28, and 35. The MED brine was more acceptable than the COLD and WARM brines for salt flavor on d 7 and 14 (P < 0.05). Oxidized flavor on d 1, 7, 14, 21, and 28 were similar for all treatments (P > 0.05), but by d 35 the COLD treatment had significantly less oxidized flavor than the MED and WARM treatments. No significant differences (P > 0.05) were found for flavor intensity between treatments for each day. No differences (P > 0.05) were found between treatments on d 1, 7, or 14 for cured color intensity and characterization. However, on d 21 and 35 the MED brine temperature had the most intense cured color (P < 0.05). On d 35, cured color characterization for the MED brine revealed a darker cured color (P < 0.05) compared to the COLD treatment but was similar to the WARM treatment. Cured color fading showed no differences (P > 0.05) between treatments on d 1, 7, 14, 21, and 28. On d 35 the COLD brine exhibited significantly (P < 0.05) higher levels of cured color fading compared to both the MED and WARM brines. No significant differences were found between treatments for all days for off odor (P > 0.05); however, d 35 was significantly higher than all other days within treatments (P < 0.05).ConclusionProcessing yields were not significantly affected by brine temperature. Salt flavor and flavor intensity were not affected by brine temperature. In conclusion, cured meat color and oxidized flavor can be affected by brine temperature.

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The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability

Foods ◽

10.3390/foods7120207 ◽

2018 ◽

Vol 7 (12) ◽

pp. 207

Author(s):

Louise Lu ◽

John Monro ◽

Jun Lu ◽

Elaine Rush

Keyword(s):

Cold Treatment ◽

Brown Rice ◽

Sensory Characteristics ◽

In Vivo Studies ◽

Postprandial Blood Glucose ◽

Rice Starch ◽

Rice Varieties ◽

Parboiled Rice ◽

The Impact

A significant reduction in rice starch digestibility and subsequent postprandial blood glucose responses following extended cold treatment (at 4 °C for 24 h) have been demonstrated in both in vitro and in vivo studies, respectively. The impact of cold treatment was more significant for parboiled rice compared to other rice varieties. This study aimed to investigate consumer liking of sensory characteristics that may influence consumer acceptability of three available rice products in the Auckland region (medium grain white, medium grain brown and parboiled rice, which were either freshly boiled or cold-treated and reheated). The consumer liking of sensory characteristics (colour, taste, flavour, and texture) of each rice sample were accessed using visual analogue scales (VAS) in a randomized single blind setting. In the second stage, the participants evaluated their acceptability on VAS after the nutritional value and the characteristics of the rice samples were revealed. Sixty-four rice consumers reported higher likings of sensory characteristics of cold-treated parboiled rice and medium grain brown rice. The effect of cold treatment on the liking of sensory characteristics was more significant for parboiled rice (p < 0.05). Participants who are between 36 and 55 years old and consume rice domestically more than 10 times per month preferred cold-treated brown rice (73.8% of the participants’ population (67.4%, 80.2%)) and parboiled rice (74.3% of the participants’ population (67.9%, 80.7%)) (p < 0.001). As a result, cold-treated reheated parboiled rice received higher likings and acceptability and could be recommended and accepted as a healthier replacement of the daily staple meal.

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The Influence of Harvest Time on Sensory Properties and Consumer Acceptance of Sweet Cherries

HortTechnology ◽

10.21273/hortsci.19.4.748 ◽

2009 ◽

Vol 19 (4) ◽

pp. 748-754 ◽

Cited By ~ 18

Author(s):

Maite A. Chauvin ◽

Matthew Whiting ◽

Carolyn F. Ross

Keyword(s):

Prunus Avium ◽

Sensory Properties ◽

Consumer Acceptance ◽

Soluble Solids ◽

Harvest Time ◽

Color Intensity ◽

Flavor Intensity ◽

Consumer Panel ◽

Sweet Cherries ◽

Early Harvest

The objective of this study was to identify the influence of harvest time on sensory attributes of sweet cherries (Prunus avium) as evaluated by a trained and consumer panel. Over three separate panel days, trained and consumer panelists evaluated ‘Sweetheart’ cherries that were harvested 3 days before commercial maturity (early harvest), at commercial maturity (midharvest), and 3 days postcommercial maturity (late harvest). Fruit attributes from each harvest time were characterized empirically by quantifying soluble solids concentration, exocarp color, and firmness. A sensory panel (n = 12), trained to recognize and evaluate the attributes of cherry appearance (color intensity), texture (flesh firmness and juiciness), and flavor/taste (sweetness, sourness, and cherry flavor intensity), evaluated the fruit. Fruit were then evaluated by a consumer panel for purchase intent, overall acceptance, appearance, flavor, and texture. From the trained panel results, late-harvest cherries were higher in color and flavor intensity. Midharvest cherries were highest in firmness, while early-harvest cherries were lowest in color intensity and sweetness. Consumer panel results indicated midharvest and late-harvest cherries had the highest overall acceptance, and midharvest cherries had the highest acceptance for appearance. Overall acceptance was strongly correlated to flavor acceptance (r = 0.94). These results indicated that cherries harvested at midharvest were the most preferred of the harvest times despite not having the highest intensities of color, sweetness, or flavor. This indicated the importance of color, sweetness, and flavor of cherries on the overall acceptance and the possible interaction of these attributes in consumer acceptance. Furthermore, the results suggest that standard harvest maturity indicator (i.e., red coloration of exocarp) was appropriate for optimum consumer acceptance of ‘Sweetheart’. More broadly, these results suggest that there is some flexibility for the grower with regards to ‘Sweetheart’ cherry harvest and acceptable sensory properties.

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Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk

Journal of Food Research ◽

10.5539/jfr.v2n6p55 ◽

2013 ◽

Vol 2 (6) ◽

pp. 55 ◽

Cited By ~ 1

Author(s):

Dimitris Petridis ◽

Georgia Dimitreli ◽

Stella Chrysalidou ◽

Pantelina Akakiadou

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Flow Behavior ◽

Whey Proteins ◽

Fat Content ◽

Buffalo Milk ◽

Sensory Properties ◽

Sensory Characteristics ◽

Regression Equations ◽

Color Intensity

The effects of fat content and the supplementation of milk with Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) on the rheological and sensory properties of stirred yogurt made from buffalo milk were investigated. Whether the heat treatment of the milk affected the rheological behavior and the sensory characteristics of the samples was also evaluated. Principal Component Analysis (PCA) was used to assess in detail the relative contribution of whey proteins, caseins and fat on the rheological properties and sensory characteristics of the samples. Furthermore, it related the instrumental and objective sensory data to consumer perception (hedonic response of non-trained panelists). The objective acidity and white color intensity were positively correlated and increased with increasing casein content. Fat interacted synergistically with caseins to increase all the hedonic attributes, apart from odor. As far as rheological properties are concerned, elastic modulus (G'), instantaneous elasticity (Gg), retarded elasticity (GR) and Newtonian viscosity (?0) were positively correlated with increasing casein content. However, tan ? was negatively correlated with the aforesaid attributes and increased with increasing fat content. Whey proteins in the presence of fat determined the magnitude of flow behavior index (n). The lactic acid concentration (%) and the b component of color (yellow color intensity) were affected positively by SCN and WPC addition but in the absence of fat. In all regression equations the effect of process temperature was found to be insignificant. Finally, the consumer-optimized composition of the fat and the added SCN can be used to formulate a marketable product.

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Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Meat and Muscle Biology ◽

10.22175/mmb.9455 ◽

2017 ◽

Vol 1 (1) ◽

Author(s):

Jessica E. Lowell ◽

Bailey N. Harsh ◽

Kyle B. Wilson ◽

Martin F. Overholt ◽

R. J. Matulis ◽

...

Keyword(s):

Lipid Oxidation ◽

Sensory Analysis ◽

Salt Content ◽

Storage Period ◽

Sensory Characteristics ◽

Initial Weight ◽

Salt Treatment ◽

Flavor Intensity ◽

Salt Level ◽

Inclusion Level

The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of 1.2, 1.5, or 1.8% in the final product and manufactured into bacon. Bacon was stored frozen, in aerobic packages, for approximately 0 d, 30 d, 60 d, or 90 d and analyzed for lipid oxidation. Sensory analysis was conducted approximately 14 d after slicing and again 90 d later. Cook yield was increased (P ≤ 0.05) in 1.2% bacon compared with 1.5 and 1.8% bacon, but slicing yield was 1% unit greater (P ≤ 0.05) in 1.8% bacon compared with 1.2% bacon. Increasing salt content from 1.5 to 1.8% increased the number of bacon slices generated from a slab of bacon by 12 slices and by nearly 16 slices when compared with the 1.2% treatment. Sensory saltiness increased (P ≤ 0.05) as intended salt level increased. Lipid oxidation and oxidized odor and flavor intensity was not different among salt treatment levels within any storage period. Reducing salt from 1.8 to 1.2% in bacon can adversely affect slicing yield, but was not detrimental to cook yield and did not reduce the rate of lipid oxidation of bacon.

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Response of Lychee Fruit to Cold and Gamma Irradiation Treatments for Quarantine Eradication of Exotic Pests

HortScience ◽

10.21273/hortsci.32.7.1255 ◽

1997 ◽

Vol 32 (7) ◽

pp. 1255-1257 ◽

Cited By ~ 3

Author(s):

Raymond G. McGuire

Keyword(s):

Gamma Irradiation ◽

Cold Treatment ◽

Soluble Solids ◽

Color Intensity ◽

Litchi Chinensis ◽

Exotic Pests ◽

Irradiation Treatment ◽

Sensory Evaluations

In separate treatments, fruit of Litchi chinensis Sonn. were subjected to 15 days at 1.1 °C or to gamma irradiation from a 60Co source at dosages of 100, 200, or 300 Gy. Cold-treated `Mauritius' fruit lost some color intensity externally and internally, and the pale flesh had a greener hue. The pericarp of `Brewster' fruit was injured to a greater extent by cold treatment than that of `Mauritius', and the pulp of treated fruit had lower concentrations of acids and soluble solids. Cold treatment increased decay susceptibility of both cultivars. `Mauritius' fruit were also more susceptible to decay following irradiation at 300 Gy and 6 days of storage at 5 °C. Both cultivars lost firmness after this treatment. The pericarp of irradiated `Mauritius' fruit became more orange, whereas the flesh of both cultivars became greener. Irradiated `Brewster' fruit were less acidic and contained less soluble solids, but sensory evaluations could not differentiate between irradiated and nontreated fruit regardless of cultivar. Loss of quality was minimal with either cold or irradiation treatment, and both should be acceptable for lychees requiring quarantine treatment for eradication of exotic pests.

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Physico-mechanical properties of light red meranti (Shorea spp.) and kedondong (Canarium spp.) wood heat treated in convection oven

Journal of the Indian Academy of Wood Science ◽

10.1007/s13196-018-0206-5 ◽

2018 ◽

Vol 15 (1) ◽

pp. 41-44

Author(s):

Rasdianah Dahali ◽

Zaidon Ashaari ◽

Seng Hua Lee ◽

Edi Suhaimi Bakar ◽

Sabiha Salim

Keyword(s):

Mechanical Properties ◽

Convection Oven ◽

Heat Treated

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Effect of Nanosize MgO Addition on the Texture and Mechanical Strength of Bi-2212 Superconductor Compound

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.545.387 ◽

2012 ◽

Vol 545 ◽

pp. 387-392 ◽

Cited By ~ 1

Author(s):

Nasri A. Hamid ◽

Noor Fairuz Shamsudin

Keyword(s):

Mechanical Strength ◽

Texture Coefficient ◽

X Ray Diffraction ◽

Slow Cooling ◽

X Ray ◽

Weight Percentage ◽

Heat Treated ◽

Porous Microstructure ◽

Lower Heat ◽

Critical Current Density Jc

The Bi2Sr2CaCu2O8 (Bi-2212) high-temperature ceramic superconductor has the potential to be applied in power system applications due to its low thermal conductivity. However due to the material’s brittle nature and low strength, reinforcement of the Bi-2212 superconductor is necessary for such applications. Due to its high melting point and lower heat capacity, magnesium oxide (MgO) is an excellent candidate as the reinforcement material. In this study, 3% to 8% weight percentage of nanosize MgO powder was added to Bi-2212 superconductor. The Bi-2212/MgO compounds were palletized and heat treated, followed by partial melting and slow-cooling. X-ray diffraction (XRD) was used to study the phases present in the samples. Scanning electron microscopy (SEM) with energy dispersive X-ray (EDAX) analysis was performed to investigate the microstructure, and for identifying the elemental composition of the samples. Electrical resistance and critical current density (Jc) measurements were carried out using the standard four-probe dc method. The degree of texturing of the microstructure was determined using the texture coefficient calculations. In addition, the mechanical strength of the samples was studied by conducting compression test. The results show that the addition of small amount of MgO particles has improved the texture of the Bi-2212/MgO compound. The compound with 5% MgO addition shows significantly higher strength. Addition of higher than 8% of MgO has resulted in highly porous microstructure and subsequently decreasing the strength of the Bi-2212/MgO compound.

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Fracture Toughness and Hardness studying for Polymer-Ceramic Composite

Baghdad Science Journal ◽

10.21123/bsj.11.2.547-553 ◽

2014 ◽

Vol 11 (2) ◽

pp. 547-553

Author(s):

Baghdad Science Journal

Keyword(s):

Mechanical Properties ◽

Fracture Toughness ◽

Particulate Composite ◽

Weight Fraction ◽

Optical Microscope ◽

Preparation Methods ◽

Weight Percentage ◽

Hardness Tests ◽

Heat Treated ◽

Matrix Hardness

A particulate composite material was prepared by adding the Titanium dioxide (TiO2) with a particle size of (75-150) µm to Epoxy resin at weight percentage of (10%,20%,30%,40%,50%).The following some mechanical properties were studied,fracture toughness, hardness.casting preparation methods were used in this study includes preparing plate of matrix and composites. specimens were prepared according to ASTM for the Mechanical properties tests. After that Another samples were heat treated for three and six hour at 65C?. Fracture toughness (Kic) represent for stress intensity factor results were showed that the curve of three hours aging increases in fracture toughness (Kic) for composites but for six hours aging increases fracture toughness (Kic) for polymer matrix. Hardness tests was showed that hardness results increased with the increase in weight fraction while a samples that not treated thermally have higher hardness than the samples for treated thermally. Finally, fracture surfaces were showed morphology failure surfaces by using an optical Microscope.

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Rhenium Effect on Creep Behavior of Ni-Base Superalloys

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s1431927600001392 ◽

1980 ◽

Vol 38 ◽

pp. 330-331 ◽

Cited By ~ 1

Author(s):

L.S. Lin ◽

A.F. Giamei ◽

R.E. Doiron

Keyword(s):

Single Crystals ◽

Gauge Length ◽

Tensile Creep ◽

Weight Percentage ◽

Transmission Electron ◽

Heat Treated ◽

Dislocation Behavior ◽

Rhenium Addition ◽

C 32 ◽

Octahedral Slip

Modified MAR-M-200 single crystals with various amounts of rhenium were tested in tensile creep in <111>, <011> and <001> orientations. With the addition of rhenium, a significant improvement in creep resistance was attained. This is illustrated clearly in Figure 1. In order to understand the effect of the rhenium addition on the creep strength of Ni-base superalloy single crystals, transmission electron microscopy was used to analyze the microstructures and dislocation behavior. Creep samples with gauge length of 10 mm and diameter of 2.5 mm were tested at 900°C/380 MPa unless otherwise specified. The chemical composition of the alloy studied is 5Al-2Ti-lNb-9Cr-12(W + Re) with the balance Ni (in weight percentage). The rhenium contents were 0, 2, 1, or 6 wt. $ at the expense of tungsten. The samples were fully heat treated (l290°C/4 hrs. + 1080°C/4 hrs. + 870° C/32 hrs.) before testing. The oriented crystals (with 0 and 6 wt. $ Re, respectively) were creep tested to a strain of ~ 0.2$. Their detailed transmission microstructures are shown in Figures 2 and 3. In <111> crystals, cube slip, {001} <110> was observed while in <011> crystals, octahedral slip, {111}<101> was observed. Results similar to the <011> case were found in <001> crystals tested at 980°C/220 MPa.

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Direct Observation of Crystalline Ordering In Naturally Graphitized Carbon Produced by Low Grade Metamorphism

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100078377 ◽

1977 ◽

Vol 35 ◽

pp. 162-163

Author(s):

Thomas R. McKee ◽

Peter R. Buseck

Keyword(s):

Crystallite Size ◽

Sedimentary Rocks ◽

Carbonaceous Material ◽

Low Grade ◽

X Ray ◽

Graphitized Carbon ◽

Transmission Electron ◽

Heat Treated ◽

Commercial Carbon ◽

Metamorphic Zone

Sediments commonly contain organic material which appears as refractory carbonaceous material in metamorphosed sedimentary rocks. Grew and others have shown that relative carbon content, crystallite size, X-ray crystallinity and development of well-ordered graphite crystal structure of the carbonaceous material increases with increasing metamorphic grade. The graphitization process is irreversible and appears to be continous from the amorphous to the completely graphitized stage. The most dramatic chemical and crystallographic changes take place within the chlorite metamorphic zone.The detailed X-ray investigation of crystallite size and crystalline ordering is complex and can best be investigated by other means such as high resolution transmission electron microscopy (HRTEM). The natural graphitization series is similar to that for heat-treated commercial carbon blacks, which have been successfully studied by HRTEM (Ban and others).

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