1,721,013 research outputs found
Effect of mechanical work on the meat used for making reformed meat products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Get PDFTumbling, a process commonly used during production of reformed meat, applies mechanical work against the meat pieces to break down the meat structure, enhance brine absorption and extract solubilized myosin to the meat surface. The myosin acts as glue to bind meat pieces together when heated. The work done in the tumbler is currently unquantifiable and its relationships with total protein and myosin extraction and binding strength (Tensile Adhesive Strength, TAS) of two meat pieces are unknown.
Much of this project was allocated to developing and evaluating an instrument called the Impact and Friction Mechanical Robot (IFMR), which is able to repeatedly apply a desired impact and to vary the rate of repeated impacts and the time gap between each impact. The degree of sample compression could also be varied. The work done as a consequence of the hitting process can be calculated for each individual hit and summed to give the total work impacted on the meat.
Four groups of 20 mm3 meat cubes were prepared for the hitting treatments. One group was used as the control while the other three were pre-soaked in 0.396, 0.713 or 1.146 mol/L of brine consisting of NaCl and salts of phosphate. The meat cubes were hit so maximum impact force was 10 N with an average 0.665 s between each hit for 0, 400, 800, 1200, 1600 or 2000 hits. The exudate on the hit meat surface was scraped off and examined for total protein and myosin.
The total protein extracted was not influenced by the work (p=0.764) applied on meat cubes pre-soaked in different concentrations of brine (p=0.123). Myosin extracted increased with total work done (p=0.006) on the meat and concentration of brine (p<0.001) used for soaking.
Two meat cubes were attached together at the hit surfaces, cooked at 70 °C with a 250 g weight applied, and tested for tensile adhesive strength (TAS). The TAS between meat pieces increased with increased total work (p=0.0001) done on the meat and increased brine concentration (p<0.001) for pre-soaking. The TAS also increased as myosin concentration increased (p=0.001). A good TAS of the meat pieces could be achieved by adequately solubilising the myosin using brine and applying sufficient total work to the meat pieces
A Traceability System for Sulfonamide Residues in Chicken Meat-Balls
Get PDFStudies on the effect of different temperature and time for boiling and deep-frying, and power and time for micro-waving on sulfonamides (SAs) residues i.e. sulfadiazine (SDZ), sulfamethazine (SMZ), sulfamethoxazole (SMX), and sulfaquinoxaline (SQX) in chicken meat-balls were carried out. The purpose was to use the data collected to develop a traceability system model for SAs residues. Blank chicken meat was fortified with the mixed SAs standard and chicken meat-balls were produced. The cooking methods were conducted consecutively from boiling, deep-frying and micro-waving.
Several methods were evaluated for the analysis of the SAs residues in the chicken meat-balls, which resulted in acceptable range of recoveries, from 82.0 to 98.9 % and RSDs from 0.7 to 7.6 %. The chromatogram of both the raw chicken meat and the chicken meat-balls showed no interfering peaks from other compounds present in the SAs analysis.
Boiling of chicken meat-balls showed that temperature needs to be at 100 °C to obtain significant reduction (p<0.05) compared to 80 and 90 °C. A significant reduction (p<0.05) was observed at boiling for 6 min. In deep-frying study, significant reduction (p<0.05) of SAs concentrations was observed against the control for temperature factor. Significant reductions (p<0.05) of SAs concentrations among all the treatments and against the control were observed for the time factor. In micro-waving, the power and time factor showed various effects on reducing SAs residues in chicken meat-balls. Pearson correlation coefficient showed that time had greater effect compared to temperature on the reduction of SAs concentration upon boiling and deep-frying. Power had greater effect on micro-waving process compared to time. The SAs concentration was reduced at the same time the internal temperature increased during boiling and deep-frying. There were negative correlations for deep-frying and micro-waving between the SAs concentration and weight changes parameters. Analyses on the Reducing Half Life (RHL) showed that microwaving processes had the shortest RHL of SAs followed by deep-frying and boiling processes. The RHL for the three cooking methods were from 0.9 to 83.9 min. The traceability system model was developed by using the Visual Basic 6.0 software with the percentage of reduction and linear regression were applied as the main method for detection of SAs residues. The first detection method for the traceability system model was based on the actual percentage reductions data of SAs residues. The percentage of reductions for every SAs at different cooking method were recorded earlier from the chemical analysis and calculated to be keyed in into the system. The second detection method to track and trace the SAs residue was by using the linear regressions developed from the result of effect of cooking methods. The equations of the linear regressions were determined from the data collected and inserted into the traceability system to be used for prediction of the SAs amount. The traceability system can be used to monitor the MRLs of the SAs before and after the processing, which will make the screening and monitoring work easier for the regulatory agencies, industry workers and consumers. The system could be used to gain the confidence on the safety of the chicken meat-balls from SAs residue and also could be applied for other type of veterinary drugs and pesticides residues
Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute
Get PDFIncorporating plant-based ingredients as meat substitutes can be a strategy to reformulate healthier and more environmentally sustainable meat products. However, meat species variations could lead to different physicochemical and sensory characteristics of the final products. This study aimed to evaluate the physicochemical, sensory, and microstructural properties of patties made from different meat species [chicken (CB), beef (BEB), mutton (MB), and buffalo (BFB)] and substituted with 50% black-eyed peas compared to 100% black-eyed peas (BEP) as the control. An array of physicochemical properties was evaluated, encompassing cooking yield, shrinkage, water holding capacity (WHC), pH, proximate composition, texture, gel strength, and colour. Furthermore, scanning electron microscopy and sensory evaluation were employed to elucidate the microstructural modifications and sensory attributes of the samples. The results reveal significant differences in proximate composition, WHC, and textural properties across the meat species. CB exhibited a higher lightness, cooking yield and softer texture than other samples, which displayed better water retention. Whereas BEB and BFP were harder and chewier. The BEB resulted in lower gel strength and less intact structure, as evidenced by microstructure images and texture profile analysis (TPA) results. No significant difference in sensory traits exists between different meat species. Despite the overall acceptability of BEB being the highest, the MB was the lowest. The composition, texture, and sensory features of chicken and beef with the incorporation of BEP make them viable candidates for use in the development of healthy patties
Synergistic effect of a VCO-ethanol solvent mixture and ultrasound-assisted extraction in enhancing xanthone extraction from mangosteen pericarp
No full textXanthone, a bioactive compound from mangosteen pericarp (MP), is increasingly valued for its applications in functional foods, cosmetics, and pharmaceuticals due to its diverse medicinal properties. However, optimizing extraction methods, particularly solvent selection and technique, remains a challenge. This study introduces an innovative binary solvent mixture of virgin coconut oil (VCO) and ethanol, combined with ultrasound-assisted extraction (UAE), to significantly enhance xanthone yield. Solubility studies of xanthone in ethanol-VCO mixtures were conducted at four temperatures (303.15–323.15 K) across eleven volume ratios (0:1–1:0). The results demonstrated that the mixed-solvent achieved superior xanthone solubility compared to pure ethanol or VCO, with the maximum solubility (0.0329 g/g) observed at a VCO mass fraction of 0.63 at 323.15 K. The Jouyban- Acree model was modified and successfully correlated the solubility data, achieving an R2 value of 0.999. Applying this optimized solvent mixture in UAE, xanthone concentration increased by up to 12 % compared to VCO alone with α-mangostin reaching 83.167 mg/g MP, with a linear relationship observed between ultrasound intensity, extraction time, and xanthone yield. The kinetics of UAE were effectively modeled using Peleg’s model, the pseudo-second-order kinetic model type 2, and the Response Surface Method. This mixed solvent method offers a more efficient and sustainable alternative to single-solvent, representing a significant advancement in xanthone extraction technology. The plant oil-based binary solvent developed in this study introduces a novel option for researchers working on the extraction of green plant compounds. Furthermore, it holds promising applications across various chemical engineering industries
Potential effect of Averrhoa bilimbi (belimbing buluh) marinades on tenderizing the buffalo meat compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and commercial bromelain
Get PDFThis study was conducted to analyze the effect of Averrhoa bilimbi (belimbing buluh) marinades versus other meat tenderizers on the physicochemical properties of buffalo meat. The buffalo meat chunks were marinated with 40% Averrhoa bilimbi, 40% Citrus limon, 40% Actinidia chinensis, 5% commercial bromelain meat tenderizer (positive control) and distilled water (negative control) for 24 hours at 4°C. The treated samples were cooked at 100°C for 20 minutes. Both raw and cooked samples were subjected to physicochemical analyses. There was significantly lower pH (p<0.05) for raw and cooked meat chunks observed in all treated samples compared to control. Citrus limon and Averrhoa bilimbi showed the lowest pH at 5.04±0.06 and 5.06±0.03, respectively, indicated that the meat chunks were well tenderized. Citrus limon-treated sample recorded the highest (p<0.05) expressible water compared to others. The moisture content of cooked sample and the cooking yield increased significantly (p<0.05) in all treated samples compared to control. The hardness from TPA decreased significantly (p<0.05) for all treated samples compared to control. It can be suggested that Averrhoa bilimbi has the potential to be used as meat tenderizer with the ability to retain the moisture content as compared to other well-known and commercial meat tenderizers
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
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