Moisture Protein Ratio Research Articles

Optimization of Amaranth Incorporation in Bread Prepared with Combination of Chicken Meat Powder and Whole Wheat Flour

Background: Bread is baked product generally prepared with use of refined wheat flour which is deficient in protein and fiber. Addition of Amaranthus flour and chicken meat powder in bread enhanced the protein and fiber content which are essential component of human diet. Methods: Amaranthus flour was utilized for fibre enrichment of chicken-meat protein fortified whole wheat bread (meat bread) by substituting whole wheat flour at 5, 10, 15% level. Physico-chemical characteristics, proximate analysis, instrumental colour and texture profile and sensory evaluation were conducted. Result: Moisture content, moisture retention, dietary fibres, insoluble dietary fibres and redness of bread increased significantly (P less than 0.05) at each level of amaranth fortification while fat, moisture-protein ratio, total phenolic content and texture parameters like hardness, springiness, stringiness and chewiness values increased significantly (P less than 0.05) at higher levels i.e. 10% and 15%. Colour and appearance of crust and crumb, flavour and after-taste of treatment increased significantly (P less than 0.05) while porosity, texture and meat flavour intensity decreased non-significantly (P greater than 0.05). The overall acceptability scores of 10% substitution were significantly (P less than 0.05) higher than control. The study revealed that 10% amaranth incorporation can be successfully done for the development of fibre enriched chicken meat-protein fortified whole wheat bread (meat bread) without adversely affecting the bread characteristics.

Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”

PurposeThe purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.Design/methodology/approachA total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.FindingsThe mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.Originality/valueIn accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.

Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a five-strain cocktail of S. enterica serovars at 7-log CFU/g, with different levels of CP (control, 0%; low, 0.55%; medium, 1.70%; high, 2.25% wt/wt), or liquid lactic acid (0.33% vol/wt, LA) were subjected to typical fermentation and drying conditions. A significant (P < 0.05) reduction in initial pH was observed in all CP treatments on day 0 as a result of CP native acidity. All treatments except low CP showed a significantly lower pH than the control throughout the study. Water activity (aw) was not significantly affected by CP level during fermentation. However, sausages containing medium and high CP levels showed a significantly lower final product aw than the control. DFS with CP exhibited a significantly (P < 0.05) faster and greater Salmonella inactivation during the first 5 days; reduction rate and level directly correlated to CP level. In the presence of medium and high levels of CP, Staphylococcus spp. growth was suppressed, while Lactobacillus spp. and Pediococcus spp. exhibited a stimulatory response. All treatments except low CP had no significant effect on product chemical composition, and Moisture Protein ratio (MPr). Low CP level yielded DFS with a slightly higher (P < 0.05) moisture content and MPr. Medium and high CP levels resulted in darker, duller and redder DFS with a softer texture. Findings suggest that low CP levels can be utilized by DFS manufacturers as a natural functional ingredient to further minimize the risk associated with Salmonella during DFS production without altering final product characteristics.

Effect of incorporation of liver protein hydrolysate on processing characteristics of fibre-enriched meat loaves

Present study was conducted for evaluation of effect of addition of porcine liver protein hydrolysates into formulation of pork loaves at four different levels viz. Control (0% C), 0.09% LA (T1), 0.06% LT (T2) and 0.09% LP (T3) and compared for different physico-chemical, instrumental texture and colour profile, and sensory quality attributes. Emulsion stability, pH and cooking yield value varied significantly among hydrolysate added sample than control whereas, fat content remained comparable amongst all groups. Products pH, moisture, ash, carbohydrate, energy content, cooking yield, cooking loss, and moisture retention of pork loves varied significantly (P<0.05) than control. However, water activity, protein, fat, fibre, fat retention and moisture protein ratio did not differ significantly (P>0.05) for both test and control. Liver hydrolysate addition in pork loaves resulted in significant reduction in lightness (L*), yellowness (b*) and chroma value whereas redness (a*) and hue value remained comparable among all groups. All attributes of textural profiles varied significantly (P<0.05) with incorporation of liver hydrolysate as compared to control except cohesiveness. All sensory attributes were rated higher for pork loaves with 0.06% porcine liver protein hydrolysate. Therefore, result concluded that pork loaves with 0.06% liver hydrolysate was most suitable for preparation of meat loaves.

Изучение влияния жирнокислотного состава свинины на процесс ферментации

Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research objective was to study the fermentation process in fourth-category pork obtained from sows, which contains a lot of highly unsaturated fatty acids. The considerable resources that this raw material can provide require improved technologies.&#x0D; Study objects and methods. The research featured two types of pork. The first group included samples made from fourth-category carcasses, i.e. hip muscle tissue and spine fat, in the ratio of 85:15. The second group included control samples made from secondcategory pork that was obtained from young animals. This type of meat is traditionally used for fermented products. The fermentation process was performed using starter cultures for rapid fermentation of StLb 37.03 M (0.1% by weight of raw materials). The samples were fermented at the activation temperatures of the starter cultures for 48 h. After that, the samples were dried at 50°C with shortterm smoke supply for 1 h. The total time of the production cycle was 14 days. The samples were monitored for water activity, pH, weight loss, chemical composition, amount of free fatty acids, secondary and primary oxidation products, color characteristics, and sensory properties during all stages of the process.&#x0D; Results and discussion. The content of unsaturated fatty acids was 65.39% of the total amount of fatty acids in the fourth-category pork obtained from sows. In the second-category pork obtained from young animals, it was 59.1%. Water activity, pH, and moistureprotein ratio were within the control criteria for shelf stable products. The analysis of thiobarbituric values and free fatty acids indicated a deeper degradation of the fat part, but their values were comparable to those of the control group. The sensory properties of fourth-category fermented pork were highly evaluated by experts.&#x0D; Conclusion. The obtained data proved the possibility of using fourth-category raw materials in the technology of fermented delicatessen products.

Quality characteristics of spent hen meat powder incorporated whole wheat breads

PurposeThis paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure.Design/methodology/approachSpent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour.FindingsThe results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest.Research limitations/implicationsStorage stability and preservation aspect can be further explored for better shelf life at ambient temperature.Practical implicationsThe development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors.Social implicationsAddition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers.Originality/valueThe addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

Effect of Starter Culture and Encapsulated Lactic Acid on the Quality and Storage Stability of Nutrient Multicomponent Dry Chicken Sausages

ObjectivesThere is a need to develop safe, nutritious, and shelf stable meat products that can be stored without refrigeration, especially in energy deficient countries. To achieve safe and shelf stable foods pH and water activity (aw) targets must be achieved. Lowering product pH can be accomplished through the use of acidulants (encapsulated lactic acid) or through fermentation with starter cultures. The objectives of this study were: to compare the effect of encapsulated lactic acid (ELA) and starter culture (SC) acidulation on the qualities of multicomponent dry chicken sausage, and to investigate its stability at 25 and 50°C.Materials and MethodsChicken sausages were manufactured using fresh chicken breasts and thighs, 156 ppm NaNO2 (ingoing), incorporating an Indian-based spice blend, walnuts and dried dates. The product was manufactured by blending all ingredients and chopping to the desired particle size, and then stuffed into cellulosic casings (27 mm). ELA or SC were added directly during mixing. Sausages made with SC (Saga 200, 1% addition of dextrose) were fermented for 10 h at 37.8°C. Acidulation and drying were optimized to achieve a target pH ≤ 5.2 and aw ≤ 0.85. After thermal processing to an internal temperature of 73.9°C, drying and chilling, casings were removed and the sausages were vacuum-packaged. Sausages were stored at either 25 or 50°C for evaluation on d 0, 7, 14, and 28. On each storage day, moisture, protein, moisture protein ratio (MPR), water activity (aw), pH, thiobarbituric acid reactive substances (TBARS), instrumental color (L*, a*, b*) values were measured. Kramer shear values (SFV) were determined on d 0 samples. The experiment was replicated three times.ResultsGreater (P < 0.05) product yield was recorded for sausages made with ELA (61.35%) compared to SC (59.39%) due to differences in product pH after processing (5.3 versus 4.5) although the ELA sausage pH decreased over storage time. The ELA sausages had a higher (P < 0.05) MPR, aw (0.85), pH (5.31), and L* color values compared to SC sausages which can be attributed to product pH differences. A significant (P < 0.05) storage temperature × storage day interaction was observed for moisture and protein content, MPR, aw (varied from 0.85 to 0.83), pH (4.93 to 4.56), color and TBARS values. The interaction of acidulation method and storage temperature was significant (P < 0.05) for pH (5.31 to 4.44), a*, and b* values. The TBARS values increased significantly (P < 0.05) from d 0 to 28 (0.19 mg/kg malonaldehyde compared to 0.36, respectively). SFV of the sausages were significantly (P < 0.05) higher for SC (11.41 N/g) than for ELA (10.03 N/g).ConclusionMulticomponent dry chicken sausages prepared with either ELA or SC both maintained acceptable shelf stability and product quality during extended storage at either 25 or 50°C. However for countries or regions with food security issues (lack of refrigeration) the production of vacuum packaged dried chicken sausages using ELA may be preferred since it does not require refrigeration or controlled fermentation temperatures to acidulate product. Future research will investigate the safety and consumer acceptability of dried chicken sausages prepared with both ELA and SC.

Evaluation of black bean flour as enrobing material on the quality characteristics of chicken nuggets

The present study was undertaken to evaluate physico-chemical properties, viz., pH, cooking yield (%), moisture (%), crude protein (%), ether extract (%), ash (%), crude fiber (%), moisture-protein ratio, and coating thickness (cm), and sensory attributes, viz., colour and appearance, flavour, juiciness, texture, and overall acceptability of chicken nuggets enrobed with Black beanflour at two different concentrations in the batter mix, viz., 25% w/w (Batter mix-I) and 35% w/w (Batter mix-II). Enrobing of nuggets with Black bean flour significantly (p<0.05) increased the coating thickness, cooking yield, crude protein, ether extract, ash and crude fiber content of nuggets as the level of flour increased from 25% to 35% in the batter mix, whereas, pH and moisture protein ratio decreased significantly (p<0.05). Enrobing of nuggets with batter containing 25% level of black bean flour resulted in higher scores for almost all the sensory attributes viz., colour and appearance, flavour, texture, juiciness and overall acceptability. Enrobing of nuggets with two different levels of black bean flour revealed a significant (p<0.05) effect on the sensory scores; colour and appearance, flavour, texture and overall acceptability and a non-significant effect on juiciness. Enrobing of nuggets with black bean flour at 25% (w/w) concentration used in the batter mix was found optimum and had better efficacy in terms of improving some physico-chemical characteristics and sensory attributes.

Storage study of chicken meatballs incorporated with green cabbage (Brassica olerecea) at refrigeration temperature (4 ± 1°C) under aerobic packaging

ABSTRACTThe study was conducted to explore the possibilities of utilization of green cabbage (Brassica olerecea) in the preparation of chicken meatballs and their subsequent storage at 4 ± 1°C. The green cabbage was incorporated at various levels, namely 0%, 15% and 25% by replacing lean meat in the formulation. Crude protein, fat, ash and energy content of the chicken meatballs showed significantly (p < .05) decreasing trend with increasing levels of green cabbage. There was a significant (p < .05) increase in the moisture content, cooking yield, moisture retention and moisture protein ratio in treated products than control and recorded highest for T2. Chicken meatballs were aerobically packaged and assessed for storage quality under refrigerated (4 ± 1°C) conditions. Sensory attributes showed a significantly (p < .05) decreasing trend for both control as well as green-cabbage-incorporated chicken meatballs, whereas pH, total plate counts, yeast and mould count, free fatty acid and thiobarbituric acid reacting substances values increased significantly (p < .05) throughout the storage. The results conclude that green cabbage, which is rich in antioxidant compounds, could be used in chicken meatballs to extend the storage life by retarding the lipid oxidation and microbial growth at refrigeration temperature (4 ± 1°C).

Quality evaluation of chevon patties fortified with dietary fibre

To investigate the effect of finger millet flour (FMF) on physico-chemical, sensory, colour profile and texture quality attributes of goat meat patties, four preparations were made by replacing the amount of meat in the product formulation with incorporation of FMF viz., 0% (control), 2% (T1), 4% (T2) and 6% (T3). The emulsion stability and cooking yield improved significantly (P<0.05) in all the treatments than control and the highest value was recorded for patties with 6% FMF. In the cooked product pH, water activity (aw), moisture, ash content, moisture-protein ratio and fat retention increased significantly (P<0.05) whereas protein and fat contents decreased significantly (P<0.05) in patties with FMF as compared to the control. Fibre and calcium contents of the patties with FMF increased significantly (P<0.05) in a dose dependent manner. Dimensional parameters were better maintained in the FMF incorporated patties than control. The instrumental texture profile attributes like hardness, springiness, stringiness, chewiness and gumminess decreased significantly (P<0.05) in FMF incorporated patties, whereas cohesiveness and resilience were comparable to the control. The sensory attributes viz., colour/appearance, flavour, juiciness and overall quality improved significantly (P<0.05) in patties with different levels of FMF. It was concluded that goat meat patties with improved cooking yield, textural profile and acceptable sensory attributes, can be successfully developed with the incorporation of 4.0% FMF.

Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

Quality characteristics and storage stability of restructured chicken meat blocks extended with different combinations of vegetative extenders

Restructured meat products are popular among consumers, because of its resemblance with intact cuts with low cost. Different vegetative extenders in meat products has been incorporated to increase its product attributes such as yield, juiciness, slicability and added functionality with cost reduction. Present study was conducted to develop restructured chicken meat blocks (RCMB) extended with different combination of vegetative extenders. The extenders viz. lentil flour, sorghum flour, potato and water chestnut flour were mixed in different combination to yield three types of blends viz: A, B and C, to be used as replacer of the lean meat at 15 % level in prestandardized restructured meat block formulation. Both control and extended RCMB were evaluated for physico-chemical properties such as cooking yield, pH, moisture, protein, fat, moisture protein ratio, ash, shear force value and sensory attributes. Cooking yield and ash percentages was significantly higher (P < 0.05) and protein percentage was significantly lower (P < 0.05) than control for all the treatment products. Shear force value of product with extender blend C was significantly higher (P < 0.05) than control. General appearance and flavour score for all three treatment products were significantly lower (P < 0.05) than control but overall acceptability score for blend C was quite comparable to control. On the basis of physico-chemical properties and sensory attributes, the most acceptable combination of extenders was found to be blend C. The product with extender blend C was further assessed for texture profile analysis and shelf life for 15 days at refrigeration temperature (4 ± 1 °C). Texture profile analysis revealed that treated RCMB had significantly lower (P < 0.05) adhesiveness value than control but hardness, springiness, cohesiveness, gumminess and chewiness values were comparable to control. TBARS values for test product as well as control almost increased significantly (P < 0.05) throughout the storage period. Counts for mesophilic, psychrotrophic did not exceed log10 3.12 and 2.93 cfu/g, log10 2.43 and 2.65 cfu/g, for control and test RCMB, respectively. In spite of decrease in sensory scores with time of storage for both control and test RCMB, the scores was rated above good throughout storage period and it was concluded that RCMB were acceptable for at least 15 days in cold storage (4 ± 1 °C) under aerobic conditions in polyethylene bags.

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

The nutritional and textural properties of low fat paneer using soy protein isolate (SPI) as fat replacer was investigated. The physico-chemical and sensory characteristics of 4 types of paneer made of low-fat milk (3% milk fat (MF) and 10% solids-not-fat (SNF)) and SPI of 0 (T1), 0.1 (T2), 0.2 (T3) and 0.3% SPI (T4) were compared with high fat paneer (TC) made of high fat milk (6% MF and 9% SNF). CaCl2 (0.2%, w/v) was used as coagulant at 75 ± 1°C. Increased level of SPI in paneer increased yield, protein, ash, moisture content and decreased fat, moisture protein ratio, lactose and calorie contents. Titratable acidity and pH varied in narrow range. Instrumental firmness was higher (p ≤ 0.05) in T1-T4 than in TC. The gumminess, chewiness and firmness showed the same trend. Resilience and cohesiveness values showed no significant difference among the samples. Hunter colour L values showed a decreasing, and a and b values increasing trend with increasing levels of SPI. Sensory appearance and colour scores were lower (p ≤ 0.05) for T1-T4 than TC. More than 0.2% SPI imparted beany flavour to paneer.

Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets

The effect of 40 percent sodium chloride replacement with salt substitute blend (potassium chloride, citric acid, tartaric acid and sucrose) and incorporation of apple pulp, at the levels of 8 (Treatment I), 10 (Treatment II) and 12 (Treatment III) g/100 g of formulation, on the various quality characteristics of low fat chicken nuggets was investigated. Emulsion and product pH values were significantly higher ( P < 0.01) for the control when compared to treatments. Salt replacement and apple pulp addition resulted in significantly lower ( P < 0.05) emulsion stability and cooking yield. Among low salt and low fat nuggets, the product with 12 g/100 g apple pulp had the highest moisture percent. Protein and ash contents were significantly lower ( P < 0.01) in treatment products, whereas moisture protein ratio was higher. Incorporation of apple pulp significantly increased ( P < 0.01) dietary fibre content, redness, yellowness and chroma index of the product. Textural properties of the products significantly decreased ( P < 0.01) with substitution of common salt and addition of apple pulp. Sensory evaluation showed significant reduction ( P < 0.01) in texture and overall acceptability scores of treatment products; however, scores were in the range of very good.

Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni

Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4×10 7 per gram batter) of Salmonella typhimurium DT104. After fermentation at 36°C and 92% relative humidity (RH) to ≤pH 4.8, counts of the pathogen decreased by about 1.3 log 10 units. An additional 1.6 log 10 unit decrease was observed following drying at 13°C and 65% RH to a moisture protein ratio (M/Pr) of 1.6:1. After storage of pepperoni sticks for 56 days under vacuum at 4 or 21°C, counts of the pathogen were about 4.6 and 6.6 log 10 units lower, respectively, compared with starting levels in the batter. These data establish that fermentation and drying result in about a 3.0 log 10 reduction in numbers of S typhimurium DT104 in pepperoni sticks and that storage of pepperoni sticks under vacuum at ambient temperature is more severe on the pathogen than refrigerated storage.

Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and −20 ° C under air, vacuum and CO 2

A raw, pepperoni batter (75% pork:25% beef with a fat content of about 32%) was inoculated with a pediococcal starter culture (about 10 8 cfu g ) and a five-strain cocktail of Escherichia coli O157:H7 (≥ 2 × 10 7 cfu g ), mixed with non-meat ingredients, and then hand-stuffed into 55 mm fibrous casings to form sticks. The numbers of the pathogen were determined before stuffing, after fermentation, after drying/slicing, and after periods of storage. For storage, slices were packaged under air, vacuum or CO 2 and stored at − 20, 4 and 21 °C. Sticks were fermented at 36 °C and 85% relative humidity (RH) to ≤ pH 4.8 and then dried at 13 °C and 65% RH to a moisture protein ratio ( M Pr ) of ≤ 1.6:1. Fermentation and drying resulted in the numbers of the pathogen decreasing by about 2 log 10 units. During storage, the temperature rather than the atmosphere had the greater effect on pathogen numbers. The greatest reductions in numbers were observed during storage at 21 °C, when numbers decreased to about 2 and 3.8 log 10 cfu g within 14 days in product stored under air and vacuum, respectively, and a 5 log 10 reduction was observed for both atmospheres within 28 days. Regardless of the storage atmosphere, numbers did not decrease below 3.6 or 3.7 log 10 cfu g after 90 days of storage at −20 or 4 °C, respectively. These data confirm that fermentation and drying are sufficient to eliminate only about 2 log 10 cfu g of E. coli O157:H7 from fermented sausage, and that additional strategies, such as storage for at least 2 weeks at ambient temperature in air, are required to achieve a 5 to 6 log 10 reduction in the numbers of the pathogen in sliced pepperoni.

The effect of postexsanguination infusion of beef on composition, tenderness, and functional properties

Ninety culled dairy cows were used in this study and were paired by weight and conformation similarity. Forty-five cows were arterially infused immediately after bleeding with 10% volume by weight of a solution composed of dextrose (.23%), glycerin (.21%), a phosphate blend (.14%) and maltose (.1%). The remaining cows (45) served as controls. In infused carcasses, some quantity of solution retained was in the following order: supraspinatus, chuck greater than longissimus, loin greater than semitendinosus, round muscles. Accordingly, percentage of protein, ether-extractable fat, and protein fat-free amounts were lowered (P less than .05) and percentage of moisture and moisture protein ratio were raised (P less than .05) in the supraspinatus muscle. Tenderness (P less than .01) and protein extractability (P less than .15) were improved. No difference was observed in water-holding capacity between infused and control carcasses. Percentages of moisture fat-free (r = .85) and protein fat-free (r = -.97) were highly correlated to moisture-protein ratio. Moisture percentage of the fat-free tissue was shown to be a more consistent indicator of added moisture in infused whole carcasses compared with moisture:protein ratio and percentage of protein fat-free. Very low correlations were observed between tenderness, percentage of moisture, percentage of water-holding capacity, and ether-extractable fat. The economics of the infusion process to the beef industry is discussed.

Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage

Beef jerky was made from slices of flank steak inoculated with Staphylococcus aureus, vegetative cells of Clostridium perfringens as well as Bacillus subtilis and a two species-composite of Salmonella. Slices were placed in a domestic food dehydrator for 4 h at 52.9±0.8°C (127.2°F) followed by 4 h at 48.2±0.4°C (118.8°F). Meat slices dried rapidly, reaching an aw of 0.86 and a shelf-stable moisture-protein ratio of ≤1.6 within the first 2.5–3 h of drying. Samples originally contained about 68% moisture, but this dropped to about 30% by 4 h and 20% by 8 h. Some growth of inoculated S. aureus occurred initially but total numbers of all other added microorganisms decreased rapidly from the start of drying and although significantly reduced in numbers at the end of 8 h treatment, they survived processing. C. perfringens cells were not detected at the end of the heated-drying regimen but were recovered later in an inoculated sample stored at 2.5°C for a month. Contaminated jerky stored at 20°C and high relative humidity (RH) for 26–28 d did not contain detectable added bacteria, whereas identical samples stored at 2.5°C and low RH contained viable S. aureus and B. subtilis as well as C. perfringens. Domestic preparation of jerky from beef of normal retail quality would involve little risk provided initial drying is done rapidly at temperatures equal to or greater than those used in the present study.

Effects of Sodium Chloride and Sodium Polyphosphate Treatments on Proximate Composition, Selected Mineral Content, and Sensory Properties of Canned Fowl

White and dark fowl meat were soaked overnight at 3 C in deionized H2 O, 2% NaCl, 3% Kena, and 2% NaCl + 3% Kena. Drained meat was water-cooked 90 min at 92 C, then batched with skin, fat, and broth; packed into cans; vacuum-sealed; and retorted 120 min at 250 F (121 C). White and dark meat, after soaking and after cooking, were analyzed for proximate composition and content of selected minerals (P, Cl, Na, K). Canned products were analyzed for proximate composition, selected mineral content, and sensory properties.Moisture, ash, and moisture-protein ratio increased and protein decreased in meat after soaking and cooking. In canned products, the only significant (P≤.05) effects noted for proximate composition were lower protein values and higher moisture-to-protein ratios attributed to phosphate treatments with or without sodium chloride. The Na contents of canned meat from 2% NaCl + 3% Kena treatments were 1.5 to 2 times greater than other treatments. Panelists did not distinguish an increased salty taste in these products. Significant effects on sensory properties were noted in lighter color, increased tenderness, increased juiciness, higher persistence of moisture release, and decreased off-flavor of finished product containing meat soaked in Kena with or without sodium chloride.