Cook Yield Research Articles

Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System.

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO2− content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.

The impact of innovative gluten-free coatings on the physicochemical, microbiological, and sensory characteristics of fish nuggets

This study evaluated the use of innovative gluten-free coatings (tapioca and coconut flours) in fish nuggets, and their impact on the physicochemical and microbiological characteristics during its storage period (60 days) and the sensory properties. Fish nuggets coated with coconut flour (CCT-Nug) had reduced pick-up than control nuggets (CON-Nug), whereas cooking yield were similar for all coating types. Fish nuggets coated with tapioca flour (TPC-Nug) had reduced protein content, whereas CCT-Nug were low in fat content. The lipid oxidation and microbial growth were within normal levels throughout the period. The innovative coatings affected the fish nugget's color parameters with increases in the lightness (L*) and decreases in the redness (a*) and yellowness (b*) values. At the beginning of the storage period, CCT-Nug had a lower hardness value when compared to other treatments. These parameters were reflected in the sensory analysis, and TPC-Nug had low color scores, whereas CCT-Nug had low crispiness scores. The acceptance index (AI) was above 70% for both CON-Nug and CCT-Nug treatments. Finally, the use of coconut flour was considered more appropriate coating for gluten-free fish nuggets.

Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia

This study evaluated the effect of addition of 14 different hydrocolloids that are commonly used in meat industry as texture modifiers, with a view to screen and categorise, hydrocolloid added beef patties within the International Dysphagia Diet Standardisation Initiative (IDDSI) levels of modified textures. Beef patties were made with 1% formulation for each hydrocolloid and were compared with control (no added hydrocolloid) samples. The effects were studied individually on cooking properties, colour and texture of beef patties, and samples were tested for compliance with the IDDSI guidelines. All hydrocolloids significantly (P < 0.05) increased the cooking yield of beef patties except modified corn starch. Compared to the control, diameter reduction was not significant in all treatments except for carboxymethyl cellulose (CMC) and xanthan gum. Patty texture was significantly (P < 0.05) altered with the addition of hydrocolloids by mostly decreasing hardness and cohesiveness. Adhesiveness increased with gum based and decreased with starch based hydrocolloids. Treatment of hydrocolloids brought lighter (L*) and yellower (b*) colour to the patties without significantly affecting the redness (a*) and pH of raw patties. Only two treatments (CMC and xanthan gum) complied with the IDDSI fork pressure test by squashing meat with the application of pressure and not returning to its original shape when pressure is released, thus categorised as potential level 6 (soft & bite-sized) diet in the IDDSI framework. However, both of these hydrocolloids at 1% concentration did not give a proper structure to beef patties therefore further optimization of the beef patty mixture is recommended to develop patties with acceptable quality.

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Shelf stable, ready to eat shrimp offers a convenient, portion controlled option for a highly desirable seafood commodity. The perishability of shrimp requires tight cold temperature control during distribution and handling. Thermal processing of shrimp was evaluated in a multi-mode retort with automated control of come-up, heat, and cool times and with addition of high speed reciprocal agitation. Reciprocal agitation was compared to static retort for thermal process and quality parameters, including cook time, process time to achieve target lethality (F0), cook yield, texture and appearance of shelf stable shrimp. Total retort thermal processing times decreased from 30 min at 0 shakes per minute (SPM) to 17.1 min at 180 SPM to achieve same F0. The time to reach targeted F0 value of 6 min, decreased by 29%, 37%, and 42% for 45, 90, and 180 SPM, respectively, compared to static retort thermal processing. The shrimp blanch yield was about 90% and retort yield was 70 to 75% after retort thermal processing for all retort runs (0, 45, 90, and 180 SPM). Shear force texture was significantly higher at all agitation speeds compared to static retort processing with values of 384, 422 and 475 g-F with increasing agitation and 294 g-F at static conditions. Increase surface sloughing and sedimentation was observed at higher agitation speeds. Oxygen headspace was under 1% for containers flushed with nitrogen, and the rigid plastic containers used for retort packaging were not adversely affected by either static or by reciprocal agitation up to 180 SPM. Thermal processing with reciprocal agitation at 90 or 180 SPM achieves similar (p > 0.05) shear force. Reciprocal agitation at 90 SPM is recommended for improved retort efficiency and increased textural quality of retorted shrimp. A sustainable, high quality canned shrimp that can be stored at ambient temperature can be produced by reciprocal agitation retorts.

Assessment of the Potential of Watermelon Rind Powder for the Value Addition of Noodles

This study was conducted to investigate the potential of watermelon rind as a source of nutrients for the value addition of noodles. Three different varieties of watermelon with yellow, dark green, and pale green rind were separately dried to produce rind powder and studied for their proximate composition, phenol content, and antioxidant activity. The effect of the substitution of wheat flour with different levels of watermelon rind powder (WRP) (10–20%) on the cooking and sensory attributes of noodles was investigated. The results showed that the rind powder of the pale green rind watermelon (PGRW) contained the maximum amount of protein (19.74%), whereas the highest amount of fiber (13.35%) was present in that of the dark green rind watermelon (DGRW). In contrast, the rind powder of the yellow rind watermelon (YRW) had a higher amount of fat (13.00%) than DGRW (8.37%) and PGRW (5.83%). However, the total phenol content in terms of gallic acid equivalent (GAE) was the maximum in PGRW (166.88 GAE/g), which resulted in greater antioxidant activity (13.28%). Furthermore, the incorporation of WRP affected the cooking yield of the noodles. Both the cooking yield and cooking loss were at maximum with the incorporation of 15% rind powder. Sensory evaluation indicated that the control sample was the most acceptable, followed by the noodles with 10% WRP, among the value-added noodles. Considering the nutritional potential, 10% WRP can be incorporated with wheat flour for the large-scale production of noodles.

Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial beef fat replacers in the formulation of emulsion-type sausages. A control (C) group was manufactured with 20% beef fat, while the other three groups were formulated with 10% beef fat plus 5% QF (Q), 5% TF (T), and 2.5% QF+2.5% TF (QT). Water-holding capacity of the emulsions was higher in Q (81.81%), T (82.20%), and QT (84.10%) samples than in C (64.83%) samples. Total expressible fluid and expressible fat were the lowest in Q and T samples, indicating the highest emulsion stability of those groups. Incorporation of QF and TF into formulations increased moisture and carbohydrate contents while decreased fat and energy values. Besides, the use of QF was effective to increase protein and dietary fiber contents. T sausages had lower luminosity (L*) and higher yellowness (b*) than C sausages, whilst Q sausages did not result in significant color changes. Higher cook yield values were recorded in Q (97.96%), T (98.21%), and QT (98.15%) samples compared with C (96.44%) samples. Inclusion of QF and TF to formulation led to lower hardness and gumminess, while utilization of TF was also effective to decrease chewiness. Consequently, healthier emulsified sausages were obtained by the inclusion of QF or TF that could decrease the fat content more than 50% without sacrificing overall quality, bringing advantages by quinoa over teff for increasing nutritional value and leading minimal modifications on color and texture.

Quality Differences in Traditional and Clean Label Chicken Patties Formulated with Woody Breast Meat

Wooden breast (WB) is a myopathy that affects the pectoralis major of broilers and negatively affects broiler breast meat quality, yields, and profits. Therefore, the objective of this research was to evaluate quality differences between chicken patties that differed in the percentage of normal (% NOR) and severe (SEV) breast meat: 0% NOR, 33% NOR, 67% NOR, and 100% NOR. Patties were formulated with a control (salt), traditional (salt, sodium phosphate), or clean label (salt, potassium carbonate) marinade. A 3 × 4 factorial structure within a randomized complete block design with 3 replications was used to evaluate the effects of marinade (control, traditional, and clean label) and % NOR (0% NOR, 33% NOR, 67% NOR, and 100% NOR) on product quality. The 100% NOR patties had greater cook yields than 33% NOR and 0% NOR patties (P 6). Use of sodium phosphate increased protein bind and cook yields at all % NOR. Quality differences were still detectable in patties formulated with 67% or more WB, which will continue to cause yield losses and decreased quality in processed poultry products. However, if these yields and protein functionality deficiencies are acceptable to processors, it would be feasible to use either 33% or 67% SEV WB in the formulation of ground patties.

Effects of freeze-dried pulp of Eugenia uniflora L. and Opuntia ficus-indica fruits on quality attributes of beef patties enriched with n-3 fatty acids.

The objective of this work was to evaluate the effect of freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica fruits on oxidative stability of n-3-enriched beef patties. Besides, the effect of freeze-dried pulps on cooking yield, color, texture parameters and sensory acceptance of patties was also evaluated. Eugenia uniflora L. (orange-skinned variety) and Opuntia ficus-indica (orange-skinned and red-skinned varieties) fruits were collected, their pulp was lyophilized and incorporated, as a natural source of antioxidant, in beef patties enriched with canola oil as a source of polyunsaturated fatty acids. Oxidation stability of samples was monitored by measuring thiobarbituric acid-reactive substances during refrigerated storage. Results show that all freeze-dried pulps limited lipid oxidation to an acceptable level during 15days refrigerated storage, having Opuntia ficus-indica (red-skinned variety) the highest inhibitory activity. Besides, the addition of freeze-dried pulps increased the cooking yield and decreased the hardness of beef patties. Respect to sensorial parameters, patties elaborated with no added freeze-dried fruit pulp and patties elaborated with freeze-dried pulp of Opuntia ficus-indica (red-skinned variety) presented the highest overall acceptance of consumers, remaining as a future task to improve the color and taste of patties elaborated with freeze-dried pulps of Eugenia uniflora L. and Opuntia ficus-indica (orange-skinned variety). This research reveals the effectiveness of studied fruits to reduce lipid oxidation in beef patties. In addition, preliminary information about which sensorial parameters of these products should be improved in futures incorporation of pulps in the manufacture of healthy meat products.

Incorporación de harina de amaranto para la obtención de bocaditos de carne con bajo contenido de grasa

El objetivo de este trabajo fue evaluar el efecto de la incorporación de harina de amaranto a bocaditos de carne con bajo contenido de grasa, mediante análisis sensorial y valor nutricional. Para ello se elaboraron un control y tres formulaciones, en las que se varió la forma en la que fue incorporada la harina de amaranto. Las unidades de muestra se moldearon en forma de bocaditos de 50±0.50 g y se cocinaron en un horno eléctrico hasta alcanzar una temperatura interna de 72ºC en el centro térmico de las muestras para garantizar la calidad microbiológica. La evaluación sensorial de las muestras se realizó inmediatamente después del proceso de cocción, empleando una escala hedónica de 5 puntos y los atributos evaluados fueron: olor, color, sabor, terneza, jugosidad, aceptación general e intención de compra. Además, se analizaron el rendimiento a la cocción y la composición proximal de los productos elaborados y ésta se comparó con la información nutricional de un producto comercial. Las distintas formulaciones elaboradas tuvieron buena aceptación por parte de los evaluadores, quienes enunciaron además la intención de compra de las mismas lo que resulta de la apreciación general de cada muestra. La forma en la que se incorporaron los ingredientes afectó el rendimiento y la composición proximal de las formulaciones ensayadas, lo que puede atribuirse a una mayor o menor retención de fluidos durante la cocción, por lo que, debería incrementar el rendimiento de las mismas. Los bocaditos elaborados presentaron, además, menores contenidos de grasa y de sodio en comparación con una muestra comercial, lo que los hace más saludables.

Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef

The purpose of this study was to evaluate the influence of different beef cuts on their potential for adding value by assessing processing characteristics, composition, shelf-life, and sensory attributes of these cuts as beef bacon. Six briskets (Institutional Meat Purchase Specification [IMPS]#120), 6 clod hearts (IMPS#114E; divided horizontally into 2 halves: silver-skin side and non–silver-skin side), 6 flanks (IMPS#193), 6 outside flats (IMPS#171B), and 7 short plates (IMPS#121A; cut into a deboned short-rib half and navel half) were sourced commercially from separate Canadian quality grade AA beef carcasses. Data for processing yields, composition, and image analysis were analyzed as a generalized linear mixed model with fixed effect of cut and random effect of replication nested within block (processing group). Sensory data collected using a trained sensory panel were analyzed in the same manner, with an additional fixed effect of storage day and additional random effects of session and panelist. Rested pump uptake, which was targeted at 20%, was not different (P = 0.21) among cuts; however, smokehouse cook yield differed (P &amp;lt; 0.01) among cuts, with heavier cuts (brisket, plate cuts, and outside flat) generally having greater yields compared with lighter cuts (clod cuts and flank). As expected, composition of bacon slices was affected (P &amp;lt; 0.01) by cut, with leaner cuts (clod cuts, flank, and outside flat) having greater moisture, lower lipid levels, and greater protein compared with fatter cuts (brisket and plate cuts). Sensory analysis revealed significant differences in muscle fiber toughness and connective tissue among cuts. The differences that were quantified in this study should allow manufacturers to tailor their cut selection to the processing specifications that may be most profitable and well-suited for the meat industry and its customer base. Overall, this research should help define beef bacon and further indicate that a variety of beef cuts can be used to manufacture beef bacon.

Characterisation of eucalypt wood from trees with dieback for production of Kraft pulp

Dieback, resulting from abiotic stress, compromises the development of trees and the quality of wood. The objective of this work was to characterise the wood and cellulosic pulp produced from young eucalypt wood with dieback. Eucalyptus grandis × Eucalyptus urophylla three-year-old trees from commercial plantations in the municipality of Estreito, Maranhão, Brazil were analysed. Height and diameter at breast height were measured, and the volume of trees (with and without stress) was estimated. The basic density, anatomical elements, chemical properties and parameters related to the production of cellulosic pulp were analysed in discs taken along the trunk of 15 trees with dieback and 15 without the stress. The basic wood density did not change, however, the anatomical elements, chemical composition of the wood and the commercial volume differed between the trees with or without dieback. The pulp produced from stressed wood presented low cooking yield and low viscosity, increased production chemical consumption and overall consumption of wood.

Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles

Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat flour/aleurone flour blends. Six blends of refined hard red spring wheat flour and aleurone flour at 100/0, 95/5, 90/10, 85/15, 80/20, and 75/25 blend ratios (g/g) were used to make instant noodles. Flour proteins increased by 3.7–13.1 g/kg with 50–250 g/kg aleurone flour substitution. Dough water absorption (65.6–75.4%) and mixing stability (15.2–17.6 min) were increased due to increased flour protein content after the inclusion of aleurone flour. However, the cooking yield of final instant noodle (142-127%) gradually declined with more aleurone flour substitution because of lower total starch and higher protein. Cooked noodle hardness (5.36–7.56 N) increased while springiness (0.962–0.937), cohesiveness (0.735–0.652) and resilience values (0.446–0.376) declined with increasing aleurone flour substitution due primarily to higher fiber content. Aleurone flour substitution for refined flour in instant noodle greatly increased total phenolic content and total dietary fiber content, effectively promoting its nutritional and health benefits to consumers.

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch.

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate.

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a “clean label” ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P < 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P < 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P > 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P < 0.05) tender and juicy; samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P > 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study; however, the inside round cap was the least suitable. These results indicate that a “clean label” enhanced fajita product is possible without compromising cooking yield or consumer satisfaction.

Effect of Lode angle incorporation into a fracture criterion in predicting the ballistic resistance of 2024-T351 aluminum alloy plates struck by cylindrical projectiles with different nose shapes

The aim of the present paper is to evaluate the effect of Lode angle incorporation into a fracture criterion when predicting the ballistic resistance of 2024-T351 aluminum alloy plates struck by cylindrical projectiles with different nose shapes through finite element (FE) simulations. To this end ballistic tests in the sub-ordnance impact velocity range were firstly conducted on 9.94 mm thick 2024-T351 aluminum alloy plates using cylindrical projectiles with blunt, hemispherical and ogival nose shapes, a nominal diameter of 12.66 mm, and a nominal mass of 50 g. Ballistic limit velocities (BLVs) for different projectile-target pairs considered were calculated using initial vs. residual velocity data obtained in the experiments. Subsequently FE simulations of the conducted experiments were performed with SIMULIA Abaqus software. In those simulations Johnson–Cook yield criterion with a modified strain hardening law was accompanied with either the Lode-independent Johnson–Cook (JC) fracture criterion or the Lode-dependent modified Mohr–Coulomb (MMC) fracture criterion to describe target material properties. Finally, the predicted ballistic resistance and fracture patterns of the targets were compared with those observed in the experiments. It was found that in the simulations with the Lode-independent JC fracture criterion the BLVs of the targets were overestimated by 18.0–35.1% depending on the projectile nose shape. In the simulations with MMC fracture criterion the BLVs predictions were substantially improved, so that the difference with the experimental results did not exceed 9.0%. Targets failure mechanisms obtained in the simulations with MMC fracture criterion also better match the experiments than those predicted with JC fracture criterion. In the simulations with MMC fracture criterion the targets impacted by the projectiles with blunt and hemispherical noses failed through shear plugging, whereas ogive-nosed projectiles caused ductile hole enlargement and target fragmentation due to its rear side radial fracture and bending of formed short petals with their eventual shear fracture. At the same time the simulations with JC fracture criterion predicted shear plugging for the blunt-nosed projectiles, very small conical plug ejection and target fragmentation due to discing for the hemispherical-nosed projectiles, and ductile hole enlargement for the ogive-nosed projectiles. A detailed analysis of the failure process revealed that in the case of the ogive-nosed and hemispherical-nosed projectiles, respectively, the ductile hole enlargement occurs during the initial stage of the impact and subsequent through-thickness fracture develops causing either fragmentation of the target or its shear plugging failure. The Lode-independent JC fracture criterion overestimates a material fracture strain under shear, thus leading to poor prediction of 2024-T351 aluminum alloy targets ballistic performance in the numerical simulations.

Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties. This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p&lt;0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p&lt;0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p&lt;0.05) compared to the control. Not many significant differences (p&gt;0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage.

This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation significantly increased the cooking yield and moisture retention of cooked sausages (p < 0.05). RF and GRF significantly decreased the fat loss and total fluid release of the cooked sausage compared to control (p < 0.05). However, RF and GRF functional effects on these parameters remained lower compared to TS (p < 0.05). Among these functional ingredients, TS had a significantly higher emulsion stability and cooking yield and generated a firmer and more uniform gel network structure. The transverse relaxation time T2 results revealed four categories of water population (T2b1, T2b2, T21, and T22) with particular mobility. TS immobilized a greater proportion of water molecules within the myofibrils (T21 population). All three ingredients increased the emulsion stability of the emulsion-type cooked sausages by decreasing the fat globule mobility and binding more water molecules. Raman spectra (400–3600 cm−1) showed that the incorporation of RF, GRF, or TS did not affect the β-sheet and α-helix protein structure. However, TS presented significantly higher contents of the random coil structure. These findings provide a good insight into the effects of RF and GRF as functional ingredients to manufacture emulsified meat products with good quality and improved nutritional values.

Effects of Plum Concentrate, Potato Starch, and Rice Starch as a Phosphate Replacement on Quality and Sensory Attributes of Whole Muscle Hams

ObjectivesThe purpose of this study was to evaluate the functionality of potato starch (PS), rice starch (RS), and plum concentrate (PC) as a replacement for phosphates in clean label curing brines, determined by the industry significant attributes of smokehouse yields, sensory analysis, and color scores.Materials and MethodsFresh inside ham pieces (Semimembranosus + Adductor) (n = 80), USDA-IMPS # 402F, were denuded and split into halves. Inside ham pieces were randomly assigned to one of four treatments including: a control containing traditional curing ingredients (CON), and three treatments with natural curing alternatives containing either plum concentrate (PC), potato starch (PS), or rice starch (RS) as phosphate replacement. Clean label treatment hams (CLT) were evaluated in conjunction with a traditional processed ham control (CON). The control brine was made with the addition of phosphate; whereas, the three clean label treatment brines received phosphate replacement inclusion via the vacuum tumbler. The ham pieces from all treatments were injected to approximately 125% of their fresh weight using a multi- needle injector. Hams were vacuum tumbled with a target post tumble weight of 130%. Inclusion rates for treatments included 2.25% (PS, RS) and 1.1% (PC) of the projected final meat block weight. Hams were then tumbled for 2 h at –15 mm Hg and 12 RPM (industry standard). Hams were cooked to an internal temperature of 62.7°C without the addition of smoke and chilled in accordance with USDA-FSIS Appendix B. They were then vacuum packaged and held under refrigeration (4°C) for 21d. Hams were evaluated for smokehouse yields, sensory analysis, and color scores. Ham samples were evaluated for: initial and sustained juiciness, initial and sustained tenderness, off flavors, ham flavor intensity, and mouth feel. Ham slices were held vacuum packaged, under refrigeration for an additional 7d, and then evaluated for L*, a*, b* color space values at 28d post cooking to simulate a retail setting. Differences in treatment results were analyzed using the MIXED models procedure of SAS.ResultsHams treated with PS had the highest cooking and overall yield (P &lt; 0.05), PC hams had the lowest cooking and overall yield (P &lt; 0.05), and RS hams were comparable to CON. The CLT were darker and less red than CON (P &lt; 0.05). Similarly, CON had the highest a* value (P &lt; 0.05) indicating a significant redder color compared to PS, RS, and PC; additionally, CON had a higher b* (P &lt; 0.05) compared to clean label treatments. The CON had decreased tenderness compared to CLT (P &lt; 0.05). For all other sensory attributes CLT was comparable to CON. Trained sensory analysis determined all phosphate replacements maintained or improved sensory attributes over the control. Cooking yields were improved by PS, held similar by RS, and decreased significantly by PC when compared to the control. Both PS and RS should be considered acceptable phosphate replacements in natural curing brines.ConclusionBased on research presented, PS and RS are suitable replacement for phosphates in natural curing brines based on similar or improved yields, and similar or improved sensory attributes. Due to its extreme cooking loss PC is not a recommended phosphate replacement.

Relationships Between Loin Color, Cut Thickness, Cooking Method, Water-Holding Capacity and Tenderness for Pork Cooked to 62.8°C

ObjectivesConsumer research has consistently shown that consumers over-cook pork creating a subpar eating experience. In 2011, the USDA/FSIS changed the internal doneness temperature from 71.1 to 62.8°C. However, how tenderness and water-holding capacity is affected in pork chops and roasts differing in thickness and color score cooked to 62.8°C is unknown. Understanding these relationships from chops and roasts cooked to 62.8°C is crucial to the pork industry.Materials and MethodsBoneless and bone-in pork loins were purchased commercially on 3 selection trips to represent the National Pork Board subjective color scores of 2 and 4. The tenderloin was removed from the bone-in loins and randomly assigned to treatments. The sirloin and blade ends were removed, and bone-in ribeye chops were cut to either 1.3, 1.9 or 2.5 cm thick. Twelve chops were cut from each loin with a portion of the rib bone present in each chop. The blade end of the boneless loins was removed, and blade chops were cut to either 1.3, 1.9 or 2.5 cm thick. Three blade ends within color score were used to obtain 12 chops. The boneless center-cut chops were cut to either 1.3, 1.9 or 2.5 cm. Each boneless loin was cut into 12 chops. Boneless loin roasts (0.9 and 1.8 kg roasts) were cut from color score 4 boneless loins. Whole boneless center-cut loin roasts were cut into 2.7 kg roasts from the color score 2 loins. Prior to cooking, drip loss, pH and raw color were determined. Chops were then cooked to 62.8°C either by baking, grilling, pan frying, or pan-sautéing. Roasts were cooked to 62.8°C either by baking or grilling. Internal temperature was monitored by inserting an iron constantan thermocouple into the geometric center of the chop or roast. Cook yield, cook time, tenderness assessed by Warner-Bratzler shear force, and cooked internal color were determined. Each of the 24 treatments for each type of chop (2 colors × 3 thicknesses × 4 cooking methods) and the 8 roast treatments (4 weights × 2 cooking methods) were replicated 20 times.ResultsCooking method and chop thickness affected cook yield and cook time. Baked chops had the longest cooking times and sautéed chops had the highest cook yields (P &lt; 0.05). Grilled chops had the highest (P &lt; 0.05) cook loss. The color score 4 blade and boneless chops were more tender than the color score 2 chops (P &lt; 0.05). However, for bone-in chops, the inverse was reported (P &lt; 0.05). Thickness had minimal effect on tenderness for the boneless chops (P &lt; 0.05). Although bone-in and boneless, baked chops had the longest cooking times, they were the most (P &lt; 0.05) tender. Baked whole boneless roasts had higher cook yield and longer cook times from grilled whole boneless roasts (P &lt; 0.05). For boneless loin roasts (0.9 kg), baked roasts had higher cook yields, longer cook times, were tougher, and had a redder internal cook color than boneless loin roasts that were grilled (P &lt; 0.05). Heavier boneless loin roasts had lower cook yield, longer cook times, and were tougher compared to lighter weight boneless loin roasts (P &lt; 0.05). Baked tenderloins had higher cook yield, longer cook times and were redder in internal color than grilled tenderloin roasts (P &lt; 0.05).ConclusionOverall, this study revealed that color, cooking method, and thickness impacted drip loss, cook yield, cook time, cooked color, and tenderness of blade, boneless, and bone-in chops, tenderloins, and roasts.