scholarly journals Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Chalupa-Krebzdak ◽  
B. M. Bohrer
Keyword(s):  
Repeated Measures ◽  
Random Effect ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Fixed Effect ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Great Opportunity ◽  
Short Plate

ObjectivesThere is great opportunity for the beef industry to add value to cuts that are currently marketed as low value cuts (i.e., cuts from the chuck, round, and flank/plate). The objective was to evaluate the processing characteristics and sensory attributes of bacon manufactured from seven different cuts of beef.Materials and MethodsThe seven cuts evaluated included the brisket (IMPS#120), the clod heart (IMPS#114E; divided horizontally into two halves; referenced as the wide half or silverskin side and the narrow half or non-silverskin side), the flank (IMPS#193), the outside flat (IMPS#171B), and the short plate (IMPS#121A; broken down into the deboned short rib half and the navel half). The cuts were injected using a standard commercial bacon cure (water, salt, corn syrup solids, sodium phosphate, sodium erythorbate, sodium nitrate, sodium bicarbonate, and glycerin; Herman Laue Spice Company Inc.; Uxbridge, Ontario, Canada) to a targeted rested pump uptake of approximately 20% (± 3%). The injected cuts were cooked to an internal temperature of 62°C in a smokehouse (ScottPec, Guelph, Ontario). Following cooking, cuts were cooled to 4°C and then sliced into 4.0 mm slices using a deli slicer. Slices were vacuum packaged, boxed, and stored at 4°C for zero, thirty, sixty, or ninety days. Following the allotted storage period, slices were stored at –20°C until evaluation of sensory attributes and cooking loss. Slices were cooked at 204°C for 15 min in a convection oven. Processing characteristics were conducted in six or seven replications for each cut. Sensory evaluation was conducted on three randomly selected samples for each cut at each of the four storage times (the same samples within each cut was used at each storage time). Processing data were analyzed using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut and random effect of replication. A trained descriptive sensory panel of 6–8 panelists evaluated the differences in oxidative flavor and aroma (using a 4-pt nominal scale), and differences in beef flavor intensity, muscle fiber toughness, and connective tissue amount (using magnitude estimation). Sensory data were analyzed as repeated measures using PROC GLIMMIX of SAS (v9.4) with fixed effect of cut, storage day, and their interaction, and random effects of session, panelist, and replication.ResultsAs expected, dimensions and processing weights differed (P < 0.01) among cuts. Rested pump uptake was not different (P = 0.29) among cuts. Smokehouse yield was greater (P < 0.05) for the brisket, outside flat, and short plate (both halves) compared with the clod heart (both halves) and flank. Bacon slice cooking loss and sensory characteristics are presented in Table 4.ConclusionOverall, this research indicated that a variety of beef cuts can be used to manufacture beef bacon. The differences in sensory properties that were quantified in this study, allow manufacturers to tailor their cut selection to the sensory properties most valued by their consumers. All cuts exhibited oxidative stability when stored up to 90 d.Table 4Bacon slice cooking loss and sensory analysis of bacon manufactured with different beef cuts. Main effects of cut after 0, 30, 60, and 90 d of storage

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

scholarly journals Dividend Decision and Economic Value Added of Quoted Nigeria Manufacturing Firms

2019 ◽  
Vol 5 (2) ◽  
pp. 45-59
Author(s):  
Agilebu Ogechi Michael
Keyword(s):  
Random Effect ◽  
Economic Value ◽  
Value Added ◽  
Manufacturing Firms ◽  
Fixed Effect ◽  
Predictor Variables ◽  
Economic Value Added ◽  
Dividend Yield ◽  
Retention Ratio ◽  
Dividend Payout

This study examined the effect dividend decision and economic value added of quoted manufacturing firms in Nigeria. The objective is to examine if dividend decision have any effect on economic valued added of the Nigeria firms. Cross sectional data was sourced from financial statement of 15 quoted manufacturing firms. Economic valued added was proxy for dependent variables while dividend yield, dividend payout ratio, retention ratio and dividend per share were proxy for predictor variables. After cross examination of the validity of the pooled effect, fixed effect and the random effect, the study accepts the fixed effect model.  Findings revealed that75 percent variation from the fixed effect results on economic value added of the manufacturing firms. Beta coefficient of the predictor variables  found that dividend yield have negative effect on economic value added  while dividend per share, dividend payout ratio and retention ratio has positive and significant effect  on economic value added  of the quoted manufacturing firms.  It’s therefore recommend that constant dividend decision should be maintained among the quoted manufacturing firms and retention forms should be properly invested and the investment environment should be well managed to increase economic value added through the dividend decision channel.

Physical and Sensory Properties of Chicken Patties Made with Various Levels of Fat and Skin

1982 ◽  
Vol 45 (3) ◽  
pp. 214-217 ◽  
Author(s):  
M. J. BUYCK ◽  
S. C. SEIDEMAN ◽  
N. M. QUENZER ◽  
L. S. DONNELLY
Keyword(s):  
Calcium Alginate ◽  
Textural Properties ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Cooking Loss ◽  
The Other ◽  
Alginate Coating ◽  
Chicken Patties

Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moisture, cooking loss and shrinkage, as well as textural properties and sensory attributes, were determined for patties from each formulation/coating treatment. Patties containing 30% added skin and fat lost more moisture during cooking than the all-meat patties. In addition, patties containing 20 or 30% added skin and fat received lower texture desirability ratings as compared to the all-meat patties. No significant differences were observed in juiciness, flavor desirability or overall palatability due to the level of added skin and fat. Chicken patties coated with a calcium alginate film were rated as being significantly more juicy and palatable then patties without a calcium alginate coating.

Effect of Added Wheat Gluten and Mixing Time on Physical and Sensory Properties of Spent Fowl Restructured Steaks

1982 ◽  
Vol 45 (4) ◽  
pp. 297-300 ◽  
Author(s):  
S. C. SEIDEMAN ◽  
P. R. DURLAND ◽  
N. M. QUENZER ◽  
C. W. CARLSON
Keyword(s):  
Moisture Content ◽  
Mixing Time ◽  
Wheat Gluten ◽  
Textural Properties ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Cooking Loss ◽  
White Meat

Spent fowl meat (50 % dark/50% white meat) was flaked and formulated to include: (a) no added wheat gluten (control), (b) 1 % wheat gluten and (c) 2% wheat gluten. Each formulation was mixed for 5 min, half was removed and the remainder was mixed an additional 10 min. After mixing, each formulation was pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture content, cooking loss, textural properties and sensory attributes. Neither addition of wheat gluten nor mixing time had any significant effect on moisture and fat content or total cooking losses. Texture desirability ratings showed a preference for the firmer steaks made with added gluten and mixed for 15 min. These steaks were also rated as being more juicy. Addition of 2% wheat gluten adversely affected flavor desirability.

Effect of Feeding Regimen and Vacuum-Packaged Storage on Sensory and Physical Properties of Beef Steaks

1982 ◽  
Vol 45 (13) ◽  
pp. 1227-1231 ◽  
Author(s):  
S. C. SEIDEMAN ◽  
J. D. CROUSE ◽  
H. R. CROSS
Keyword(s):  
Physical Properties ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Beef Steaks ◽  
Feeding Regimen ◽  
Muscle Color ◽  
Effect Of Feeding

The longissimus, semitendinosus and semimembranosus muscles from 12 grain-fed and 12 forage-fed cattle were vacuum packaged, stored for either 7 or 21 d and retail packaged and displayed. Primal and retail cut appearance traits and sensory attributes were evaluated. Longissimus steaks had a more yellow fat color after 5 d of display (P&lt;0.05) and semitendinosus had a more intense flavor (P&lt;0.05) when taken from forage-fed cattle. Generally, there were only a few minor differences in sensory properties due to feeding regimen. Primal and retail cut appearance traits (primarily muscle color and percentage surface discoloration) of all three muscles were significantly affected by the length of storage; however, storage period affected sensory properties on only the longissimus and semitendinosus muscles.

scholarly journals Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 834 ◽  
Author(s):  
Gamaleldin M. Suliman ◽  
Abdullah N. Alowaimer ◽  
Elsayed O.S. Hussein ◽  
Hatem S. Ali ◽  
Sameh A. Abdelnour ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Shear Force ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Attributes ◽  
Cooking Loss ◽  
Muscle Type ◽  
And Storage ◽  
Water Holding

The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.

scholarly journals Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

2020 ◽  
Vol 246 (11) ◽  
pp. 2187-2204
Author(s):  
Csilla Benedek ◽  
Zsanett Bodor ◽  
Vanda Tímea Merrill ◽  
Zoltán Kókai ◽  
Attila Gere ◽  
...  
Keyword(s):  
Storage Time ◽  
Antioxidant Properties ◽  
Electronic Tongue ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Data Matrix ◽  
Taste Intensity ◽  
Sugar Alcohols ◽  
And Storage

Abstract Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

163 Relative Bioavailability of Bis-glycinate Bound Copper in Beef Steers Fed a High Antagonist Growing Diet

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 121-122
Author(s):  
Erin L Deters ◽  
Allison VanDerWal ◽  
Katherine VanValin ◽  
Stephanie L Hansen
Keyword(s):  
Body Weight ◽  
Repeated Measures ◽  
Dry Matter ◽  
Random Effect ◽  
Relative Bioavailability ◽  
Fixed Effect ◽  
Experimental Unit ◽  
Beef Steers ◽  
Lower Solubility ◽  
High Concentrations

Abstract To assess relative bioavailability of an organic Cu source, 90 Angus-cross steers (265 ± 21 kg) were blocked by body weight to pens with GrowSafe bunks and randomly assigned to dietary Cu treatments (14–18 steers/treatment): 0 mg Cu/kg dry matter (DM; CON), 5 or 10 mg Cu/kg DM as Cu sulfate (CS5; CS10) or chelated bis-glycinate Cu (GLY5; GLY10). Steers were fed a common high antagonist growing diet (0.48% S; 5.3 mg Mo/kg DM; 4.9 mg Cu/kg DM). Blood was collected from all steers on d 0, 28, 56, 84 and 124. Liver samples were collected at trial beginning (d -3/-2) and end (d 125/126). Data were analyzed using ProcMixed of SAS (experimental unit = steer; fixed effect = treatment; random effect = block). Plasma Cu was analyzed as repeated measures (repeated effect = day). Plasma and liver Cu concentrations were regressed against Cu intake using ProcGLM to calculate relative bioavailability of GLY. Initial liver Cu did not differ between treatments (P ≥ 0.63), but final liver Cu was lesser in CON versus steers supplemented 5 or 10 mg Cu/kg DM from either source (P ≤ 0.09). Final liver Cu was greater for CS versus GLY (P &lt; 0.01). Plasma Cu for all treatments decreased through d 28; final plasma Cu was greatest for steers supplemented either source at 10 mg Cu/kg DM (treatment × day P &lt; 0.01). Relative bioavailability of GLY was 82% compared to CS (P &lt; 0.01) based on liver Cu but did not differ based on plasma Cu (P = 0.60). High concentrations of dietary antagonists and lower solubility of GLY (68.9% relative to CS) in rumen-like conditions (pH 5.2) may have resulted in free thiomolybdate absorption across the rumen wall and subsequent depletion of liver Cu stores in GLY supplemented steers.

scholarly journals 263 Effects of soybean meal level on growth performance of 11- to 25-kg nursery pigs

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 87-88
Author(s):  
Henrique S Cemin ◽  
Mike D Tokach ◽  
Steve S Dritz ◽  
Jason C Woodworth ◽  
Joel M DeRouchey ◽  
...  
Keyword(s):  
Mortality Rate ◽  
Growth Performance ◽  
Soybean Meal ◽  
Random Effect ◽  
Fixed Effect ◽  
Nursery Pigs ◽  
Energy Value ◽  
Caloric Efficiency ◽  
Main Effects

Abstract Four experiments were conducted to determine the effects of increasing soybean meal (SBM) in diets with or without 25% DDGS on growth performance of nursery pigs. Treatments were arranged in a 2 × 3 factorial with main effects of SBM (27.5, 32.5, or 37.5%) and DDGS (0 or 25%). A total of 296, 2,502, 4,118, and 711 pigs, initially 10.6, 11.7, 12.5, and 12.3 kg, were used and there were 10, 16, 13, and 12 replicates per treatment in Exp. 1, 2, 3, and 4, respectively. Experimental diets were fed for 21 d. Pigs were weighed and feed disappearance measured to calculate ADG, ADFI, G:F, and caloric efficiency (CE). Data were analyzed using the GLIMMIX procedure of SAS with block as random effect and treatment as fixed effect. The average cull rate was 0.7, 0.5, 0.2, and 0% and the mortality rate was 0.7, 0.3, 0.4, and 0% in Exp. 1 to 4, respectively. There were interactions (P ≤ 0.039) between SBM and DDGS for G:F and CE in Exp. 2 and for ADG and ADFI in Exp. 3. These were mostly driven by increasing SBM negatively affecting performance in a greater magnitude when diets contained DDGS compared to diets without DDGS. The main effects of DDGS and SBM were more consistent across experiments. Pigs fed diets with 25% DDGS had decreased (P ≤ 0.001) ADG and ADFI in all experiments as well as poorer (P ≤ 0.028) G:F and CE except for Exp. 3. Feeding increasing amounts of SBM generally did not result in any major impact in ADG, but consistently improved (linear, P ≤ 0.078) G:F and CE across experiments. The mechanism for this response is unclear but could be driven by intrinsic components of SBM or underestimating the energy value of SBM.

Determining the Rate of Ergot-alkaloid Degradation in Toxic Endophyte-infected Tall Fescue Hay and Haylage During Long Term Storage

2021 ◽  
Vol 99 (Supplement_2) ◽  
pp. 22-22
Author(s):  
Charles A Zumbaugh ◽  
Susannah A Gonia ◽  
Kathryn M Payne ◽  
Thomas B Wilson
Keyword(s):  
Tall Fescue ◽  
Ergot Alkaloid ◽  
Fixed Effects ◽  
High Performance ◽  
Nutritive Value ◽  
Day Treatment ◽  
Random Effect ◽  
Storage Period ◽  
Neutral Detergent Fiber ◽  
Experimental Unit

Abstract The objectives of this experiment were to determine changes in the nutritive value and ergot alkaloid concentrations of endophyte-infected tall fescue hay and haylage during a 180-d storage period. Forage from a single field of Kentucky-31 tall fescue was cut for hay in late June and allowed to dry in the field. The dry matter (DM) of the windrow of cut forage was measured every 2 h after clipping. Forage was sampled from the windrow in 6 location blocks once forage DM reached target levels for haylage and hay treatments. Haylage and hay samples were taken when the DM of the windrow reached 50% and 80%, respectively. Seven subsamples of each treatment within block were chopped to 1.91 cm in length with a lettuce chopper and vacuum sealed in oxygen-excluding bags. Sample bags were stored indoors and opened at 30 d intervals over the 180-d storage period. Samples were analyzed for pH, nutritive value, and individual ergot alkaloid concentrations using high-performance liquid chromatography. Within each storage day, treatment within block was considered the experimental unit. Data were analyzed in SAS using the MIXED procedure with fixed effects of treatment, day, and the treatment by day interaction. Location block was considered a random effect. As expected, pH was decreased for haylage compared to hay at all time points (P &lt; 0.01) and DM was greater (P &lt; 0.01) for hay compared to haylage. Neutral detergent fiber values were greater (P &lt; 0.01) for hay compared to haylage and declined during storage (P &lt; 0.01). Total ergot alkaloid concentrations did not differ by treatment (P = 0.61), but ergovaline concentrations declined (P &lt; 0.01) during storage. Collectively, these results indicate minimal differences in nutritive value and ergot alkaloid concentrations between hay and haylage during storage, and that ergovaline concentrations decline during storage.

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