scholarly journals Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1924
Author(s):  
Woo-Hee Cho ◽  
Jae-Suk Choi
Keyword(s):  
High Frequency ◽  
Sensory Quality ◽  
Superheated Steam ◽  
Tap Water ◽  
Meat Products ◽  
Nutritional Composition ◽  
Herbal Extract ◽  
Steam Treatment ◽  
Processing Step ◽  
Sensory Evaluations

As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam treatment, marination, and hot smoking). Chicken meats were defrosted using room temperature, running tap water, or high-frequency defroster. Marinated meats with herbal extract solution were treated with superheated steam and then hot smoked with wood sawdust; sensory evaluations were performed at each processing step. The products were analyzed for fatty acids and nutrients, along with storage tests under different conditions. High-frequency defrosting showed the lowest drip loss and thawing time compared to other methods. Bay leaves and oak wood were selected as the best sub-materials for higher sensory scores. Optimal superheated steam conditions showed higher overall acceptance (8.86, 8.71) and were set as follows; leg meat (225 °C; 12 min 20 s), breast meat (223 °C; 8 min 40 s). The final meat products possessed good nutritional composition and no severe sensory spoilages were detected during storage despite microbial and chemical degradations. Thus, regular sensory evaluations at each processing step and storage condition were effective for developing superior chicken meat products.

Despeckling of Sar Images Using Shrinkage of Two-Dimensional Discrete Orthonormal S-Transform

2020 ◽  
pp. 2150023
Author(s):  
Priya R. Kamath ◽  
Kedarnath Senapati ◽  
P. Jidesh
Keyword(s):  
High Frequency ◽  
Low Frequency ◽  
Relevant Information ◽  
Detection Algorithm ◽  
Two Dimensional ◽  
Sar Images ◽  
S Transform ◽  
Processing Step ◽  
Frequency Components ◽  
Shock Filter

Speckles are inherent to SAR. They hide and undermine several relevant information contained in the SAR images. In this paper, a despeckling algorithm using the shrinkage of two-dimensional discrete orthonormal S-transform (2D-DOST) coefficients in the transform domain along with shock filter is proposed. Also, an attempt has been made as a post-processing step to preserve the edges and other details while removing the speckle. The proposed strategy involves decomposing the SAR image into low and high-frequency components and processing them separately. A shock filter is used to smooth out the small variations in low-frequency components, and the high-frequency components are treated with a shrinkage of 2D-DOST coefficients. The edges, for enhancement, are detected using a ratio-based edge detection algorithm. The proposed method is tested, verified, and compared with some well-known models on C-band and X-band SAR images. A detailed experimental analysis is illustrated.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

A Novel Gap Narrowing Process for Creating High Aspect Ratio Transduction Gaps for MEM HF Resonators

2008 ◽  
Vol 1139 ◽  
Author(s):  
Steve Stoffels ◽  
George Bryce ◽  
Rita Van Hoof ◽  
Bert Du Bois ◽  
Robert Mertens ◽  
...  
Keyword(s):  
Aspect Ratio ◽  
High Aspect Ratio ◽  
Silicon Germanium ◽  
High Frequency ◽  
Air Gaps ◽  
Processing Step ◽  
Process Methodology ◽  
Thick Layers ◽  
Validation Experiments ◽  
Structural Layer

AbstractIn this work a novel technique to create nanometer sized air gaps for high frequency (HF) mechanical resonators will be presented. The technique is based on the narrowing of initially wide gaps with a conformal “narrowing” layer. The novelty of this technique is that it enables the creation of narrow high-aspect ratio gaps (e.g. 100nm gaps in 10μm thick layers) without the need for complex lithography or high aspect ratio etching. Furthermore, the electrodes and the resonator itself can be patterned in a single processing step. The process methodology will be explained and validation experiments in a silicon-germanium (SiGe) based technology will be shown. This technology uses low temperature (∼450°C) poly silicon-germanium (SiGe) as the structural layer, which can be processed above CMOS, and therefore allows the fabrication of MEM devices above CMOS.

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

Effects of superheated steam treatment on moisture adsorption and mechanical properties of pre-dried rubberwood

2018 ◽  
Vol 37 (13) ◽  
pp. 1647-1655
Author(s):  
Anatta Patcharawijit ◽  
Nuttaporn Choodum ◽  
Ram Yamsaengsung
Keyword(s):  
Mechanical Properties ◽  
Superheated Steam ◽  
Steam Treatment ◽  
Moisture Adsorption

scholarly journals Trends in the use of gluten-free claims on Canadian food labels between 2013–2017 and assessment of their nutritional quality

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Beatriz Franco-Arellano ◽  
Gabriel B. Tjong ◽  
Mary R. L'Abbé
Keyword(s):  
Nutritional Quality ◽  
Meat Products ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Food Labels ◽  
Food Label ◽  
Chi Square ◽  
Food Category ◽  
Cross Sectional

AbstractGluten-free claims (GFC) on food labels are becoming popular despite the fact that 1% and 6% of the population have celiac disorder or gluten sensitivity, respectively. A previous Canadian study found that GFC were displayed on 8% of food labels; however, certain food categories (e.g., snacks, meat products) were among the ones carrying most GFC. This study aimed to assess trends in the use of GFC on Canadian food labels in top food categories carrying GFC from 2013 to 2017 and to determine the nutritional quality between products with and without GFC.This study was a repeated cross-sectional analysis of the University of Toronto Food Label Information Program 2013–2017. GFC were identified by systematically reviewing the photographs of food labels (n = 9,179) in seven food categories previously identified as carrying larger proportions of GFC: 1) desserts; 2) desserts toppings and fillings; 3) meat products; 4) nuts and seeds; 5) sauces and dips; 6) snacks; and 7) soups. GFC were coded as present, if a gluten-free declaration or symbol was made on package, otherwise products were coded as claim absent. Proportions of products displaying GFC were calculated overall and by food category. Mean contents of saturated fat (g per 100g/ml), sodium (mg per 100g/ml) and sugar (g per 100g/ml) were calculated for products with and without GFC. Chi-square and Mann-Whitney-Wilcoxon tested differences in proportions and mean contents of those nutrients between years.Results showed that among these categories, GFC have significantly increased from 11% in 2013 to 23% in 2017 (p < 0.001). At a category level, snacks had the greatest increase of GFC as their prevalence doubled (15% to 33%, p < 0.001), followed by nuts and seeds (12% to 27%, p < 0.001) and meat products (15% to 28%, p < 0.001), respectively for 2013 and 2017. The proportion of GFC in dessert toppings and fillings remained constant (16% in 2013 and 14% in 2017, p = 0.74). When the nutritional composition was examined, results were mixed: in dessert toppings and filling, meat products and, nuts and seeds, products with GFC had higher contents of saturated fat, sodium and sugar in comparison to their counterpart without claims, whereas the opposite was true for foods within desserts, sauces and dips, snacks, and soups categories (p < 0.001 for all nutrients, except for saturated fat in nuts and seeds). In conclusion, prevalence of GFC has doubled in the Canadian food supply; such claims are not indicative of better nutritional composition.

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