scholarly journals Effect of Afforestation of Arabica Coffee on the Physical and Sensorial Quality of the Bean

2020 ◽  
pp. 133-143
Author(s):  
I. I. de M. Souza ◽  
E. da S. Araújo ◽  
M. E. P. C. Jaeggi ◽  
J. B. P. Simão ◽  
J. R. C. Rouws ◽  
...  
Keyword(s):  
Production Systems ◽  
The Other ◽  
Arabica Coffee ◽  
Palm Heart ◽  
Two Samples ◽  
Minas Gerais State ◽  
Companion Plant ◽  
Sensorial Quality ◽  
Flat Beans

Brazil is a world leader in coffee production, however, the quality of the grain differs between the different production systems, which influences the price paid for the product in the national and international market. Aims: Therefore, the objective of this study was to assess the influence of Arabica coffee afforestation on the physical and sensorial quality of the bean. Methodology: The study was carried out in the Caparaó region, which involves part of the Espírito Santo state region and another part of the Minas Gerais state, Brazil. For the experiment, nine properties with of coffee. Catuaí vermelho IAC-44 was cultivated in two different situations: a plot of land on the full sole and another of wooded land. In each property, two samples were collected, one per area, representing the coffee in full sun and the other the wooded coffee, and in one of the properties samples were collected in two different areas of wooded coffee. Thus, in total, nine samples of crops in full sun and 10 of forest crops with different species were used, such as cedar, eucalyptus, palm heart, polyculture (characterized by shading with species of fruit and wood) and bananas. The samples consisted of seven liters of cherry coffee, selectively harvested, in the middle third of 20 randomly chosen plants. Results: The results showed that the quality of the coffee, physical and sensorial, is influenced by the cultivation system (wooded and in full sun), the degree of influence depends on the type of companion plant. Conclusion: Systems in forest crops with cedar and eucalyptus showed the least number of defects in raw beans and the highest proportion of flat beans (% CG). Treatment of wooded coffee with polyculture showed a higher percentage of coarse mocha (% MG). The cultivation of forested coffee with polyculture has an even better sensory quality, compared to the other treatments studied.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

scholarly journals Interaction of genotype, environment and processing in the chemical composition expression and sensorial quality of Arabica coffee

2016 ◽  
Vol 11 (27) ◽  
pp. 2412-2422 ◽  
Author(s):  
Egidio Ribeiro Diego ◽  
Meira Borem Flavio ◽  
Angelo Cirillo Marcelo ◽  
Vilela Bernardes Prado Mariele ◽  
Perpetua Ferraz Vany ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Arabica Coffee ◽  
Sensorial Quality

scholarly journals The evaluation of client service provided by the human resource division of a national service organisation

1999 ◽  
Vol 2 (2) ◽  
pp. 258-268
Author(s):  
H. E. Brand ◽  
N. Joubert
Keyword(s):  
Human Resource ◽  
Service Provision ◽  
The Other ◽  
National Service ◽  
Service Organisation ◽  
Two Samples ◽  
Resource Division ◽  
Human Resource Personnel ◽  
Divisional Structure

The aim of this study is to evaluate the quality of internal client service of the human resource division of a national service organisation. Two studies were in fact conducted, one involving 388 clients of the relevant division, and the other 99 human resource practitioners in the same division. Separate questionnaires were completed in the two samples. Results show that communication with clients, service provision and quality and competency of the human resource personnel are important problems to be addressed by management. The implementation of an achievement acknowledgement system, the re-evaluation of the divisional structure and functioning, and upgrading service provision skills could also assist the division in improving its client service competency.

scholarly journals Microbiological quality of goat's milk obtained under different production systems

2005 ◽  
Vol 76 (2) ◽  
Author(s):  
J.K. Kyozaire ◽  
C.M. Veary ◽  
I-M. Petzer ◽  
E.F. Donkin
Keyword(s):  
Production System ◽  
Production Systems ◽  
Microbiological Quality ◽  
Goat Milk ◽  
The Other ◽  
Dairy Goat ◽  
Milk Samples ◽  
Machine Milking ◽  
Milking Machine

In order to determine the safety of milk produced by smallholder dairy goat farms, a farm-based research study was conducted on commercial dairy goat farms to compare the microbiological quality of milk produced using 3 different types of dairy goat production systems (intensive, semi-intensive and extensive). A survey of dairy goat farms in and around Pretoria carried out by means of a questionnaire revealed that most of the smallholder dairy goat farms surveyed used an extensive type of production system. The method of milking varied with the type of production system, i.e. machine milking; bucket system machine milking and hand-milking, respectively. Udder half milk samples (n=270) were analysed, of which 31.1 % were infected with bacteria. The lowest intra-mammary infection was found amongst goats in the herd under the extensive system (13.3 %), compared with 43.3 % and 36.7 % infection rates under the intensive and semi-intensive production systems, respectively. Staphylococcus intermedius (coagulase positive), Staphylococcus epidermidis and Staphylococcus simulans (both coagulase negative), were the most common cause of intramammary infection with a prevalence of 85.7 % of the infected udder halves. The remaining 14.3 % of the infection was due to Staphylococcus aureus. Bacteriology of bulk milk samples on the other hand, showed that raw milk obtained by the bucket system milking machine had the lowest total bacterial count (16 450 colony forming units (CFU)/mℓ) compared to that by pipeline milking machine (36 300 CFU/mℓ) or handmilking (48 000 CFU/mℓ). No significant relationship was found between the somatic cell counts (SCC) and presence of bacterial infection in goat milk. In comparison with the herds under the other 2 production systems, it was shown that dairy goat farming under the extensive production system, where hand-milking was used, can be adequate for the production of safe raw goat milk.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

scholarly journals Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 8 ◽  
Author(s):  
Pascal Chartrin ◽  
Thierry Bordeau ◽  
Estelle Godet ◽  
Karine Méteau ◽  
Jean-Christian Gicquel ◽  
...  
Keyword(s):  
Body Weight ◽  
Sexual Dimorphism ◽  
Water Holding Capacity ◽  
The Other ◽  
Male And Female ◽  
Physiological Stage ◽  
Males And Females ◽  
Sensorial Quality ◽  
Water Holding

The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity.

Relations between the Quality of Latex and Its Chemical Composition

1946 ◽  
Vol 19 (2) ◽  
pp. 494-500
Author(s):  
George Martin
Keyword(s):  
Chemical Composition ◽  
Chemical Reactions ◽  
Chemical Properties ◽  
The Other ◽  
Rubber Content ◽  
Total Solids ◽  
Two Samples ◽  
Acceptable Method

Abstract One of the chief technical difficulties when latex is used industrially for the manufacture of rubber articles is that there is no method available for determining whether or not successive shipments of latex are suitable for any particular process of manufacture. Two samples of latex may be similar in appearance and have nearly the same chemical properties with respect to dry rubber content, total solids and alkalinity, yet one sample may be in excellent condition, whereas the other sample is on the point of coagulating. When these two samples are mixed with compounding ingredients, one remains quite fluid, while the other thickens or even coagulates. Then again, when treated with a coagulant, one sample gels in a normal way and under conditions compatible with good processing, whereas the other sample gels either too rapidly or too slowly, or coagulates to an unusable mass. It is safe to say that there is no generally acceptable method with which it is possible to judge the quality of latex, and the different procedures which have been suggested cannot be regarded as satisfactory. Rubber planters have called attention many times to the large variations in the properties of natural latex. Preserved latex is perhaps even more variable, for new factors then enter and influence its properties, e.g., the effects of bacteria before any preservatives are added to the latex, and chemical reactions which take place between certain components of the latex and the preservatives. In addition, the properties of latex change continuously with age, which is extremely limited compared with that of dry rubber.

scholarly journals Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Lucas Louzada Pereira ◽  
Rogério Carvalho Guarçoni ◽  
Wilton Soares Cardoso ◽  
Renato Côrrea Taques ◽  
Taís Rizzo Moreira ◽  
...  
Keyword(s):  
Solar Radiation ◽  
The State ◽  
The Other ◽  
Altitude Range ◽  
Processing Methods ◽  
Arabica Coffee ◽  
Wet Process ◽  
Wet Processing ◽  
Coffee Cultivation

The coffee growing in the state of Espírito Santo has some peculiarities that differ from the other regions producing Arabica coffee in Brazil because it has a diversity of edaphoclimatic conditions that influence the final quality of the bean. This study aimed to demonstrate and quantify the effect of solar radiation and of different forms of wet process on the final quality of Arabica coffee in crops located in the altitude range of 950 meters, in order to understand what would be the best wet processing methods for the coffee cultivated to the East (sun-grown) and coffee cultivated to the South-Southeast (shade-grown). The results indicate that shading has a significant effect on the final quality of the Arabica coffee, as well as the type of wet process used to process the beans after harvest. Therefore, there is a need to study in depth the factors related to the processing, edaphoclimatic, and relief conditions inherent to mountain coffee cultivation.

scholarly journals Microbiological quality of drinking rainwater in the inland region of Pajeú, Pernambuco, Northeast Brazil

2011 ◽  
Vol 53 (3) ◽  
pp. 121-124 ◽  
Author(s):  
Rogério Pereira Xavier ◽  
Leonardo Pereira Siqueira ◽  
Fernando Antonio Chaves Vital ◽  
Francisca Janaina Soares Rocha ◽  
João Inácio Irmão ◽  
...  
Keyword(s):  
Rural Communities ◽  
Microbiological Quality ◽  
The Other ◽  
Human Consumption ◽  
Northeast Brazil ◽  
Microbiological Contamination ◽  
Animal Life ◽  
Two Samples ◽  
Sanitary Conditions

Despite all efforts to store and reduce its consumption, water is becoming less inexhaustible and its quality is falling faster. Considering that water is essential to animal life, it is necessary to adopt measures to ensure its sanitary conditions in order to be fit for consumption. The aim of this study was to analyze the microbiological quality of drinking rainwater used by rural communities of Tuparetama, a small town located in Northeast Brazil. The study covered seven rural communities, totaling 66 households. In each household two samples were collected, one from a tank and the other from a clay pot located inside the home, resulting in 132 samples (tank plus clay pot). Approximately 90% of samples were below the standard recommended by the current legislation, being considered unfit for human consumption. Part of this high microbiological contamination of drinking rainwater could be related to the lack of sanitary education and of an adequate sewerage sanitation system.

THE EFFECTS OF SULFUR CONTENT ON THE PROPERTIES OF WHEAT GLUTEN

1966 ◽  
Vol 44 (3) ◽  
pp. 339-346 ◽  
Author(s):  
D. Yoshino ◽  
A. G. McCalla
Keyword(s):  
Sodium Salicylate ◽  
Wheat Gluten ◽  
Relative Viscosity ◽  
The Other ◽  
Lower Content ◽  
Sedimentation Behavior ◽  
Disulfide Linkages ◽  
Two Samples ◽  
The Difference

Two wheat samples were obtained from fertilizer test plots located on sulfur-deficient soils; one from a plot on which sulfur had been consistently used as a fertilizer for about 25 years and the other from a non-fertilized plot. The levels of sulfur in the two samples were respectively 0.18 and 0.10%. The difference decreased in the flours and decreased further in the glutens, but was still highly significant. There was a much larger proportion of non-gluten nitrogen in the sulfur-deficient sample. The gluten from this sample contained smaller amounts of cystine and methionine, a lower content of sulfhydryl and disulfide groups, and dispersions of the gluten in 8% sodium salicylate yielded lower values for relative and intrinsic viscosity. There was no difference in the content of sulfhydryl groups of the flour, nor in sedimentation behavior of the dispersed gluten. The addition of bisulfite to the dispersions eliminated the differences in intrinsic and relative viscosity values. The results all support the conclusion that the differences in quality of the two samples were related to the difference in the number of potential disulfide linkages.

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