Browsing by Subject "pork"
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Item Development of an Intact Muscle Pork Flavor Lexicon(2015-02-27) Chu, Sarah KatherineA fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics and pork chops) from retail grocery stores. Varying cooking temperatures, cooking techniques, and cuts induced differences in flavors and aromas. These cuts were cooked to various internal temperature endpoints (57.2?C, 62.7?C for roasts, 68.3?C, and 79.4?C) utilizing a high temperature cooking method for chops, and roasting and/or braising for whole muscle cuts. Five highly trained panelists identified and defined twenty-four aroma and flavor attributes. Pork identity, brown/roasted, bloody/serumy, metallic, and fat-like flavor aromatics, and astringent feeling factors, and 4 of the 5 basic tastes were most prevalent in samples. Validation of the pork lexicon was performed. Trained panelists evaluated tenderloin medallions, and loin chops, inside ham chops, and shoulder chops cooked to four internal endpoint temperatures (62.7?C, 68.3?C, 73.8?C, and 79.4?C). Pork identity, brown/roasted, fat-like, bloody/serumy, metallic, liver-like, and nutty flavor aromatics, and astringent feeling factors, and sweet, sour, salty, bitter, and umami basic tastes were present in samples. All attributes but bitter basic taste (P > 0.05) differed across cuts (P < 0.05). All samples had moderate levels of pork identity flavor aromatics. Umami basic taste and liver-like, nutty, and fat-like flavor aromatics and astringent feeling factors were barely detectable. Shoulder chops were higher in pork identity and fat-like flavor aromatics and umami basic taste. Inside ham chops were higher in astringent feeling factors and metallic flavor aromatics, and sour and bitter basic tastes. Brown/roasted, bloody/serumy, and metallic flavor aromatics, and astringent feeling factors, and sour and bitter basic tastes differed across internal endpoint temperatures (P < 0.05). As internal endpoint temperatures increased, brown/roasted flavor aromatics increased, while bloody/serumy flavor aromatics and astringent feeling factors, and sour and bitter basic tastes decreased. Gas chromatography with olfactory sniff ports detected volatile aromatic compounds (n=157) found in the samples. Stepwise linear regression equations and simple correlation coefficients were calculated. Stepwise equations used 50, 42, 43, 58, 33, 37, 75, 53, and 42 compounds to account for 93, 91, 83, 94, 77, 87, 96, 88, and 83% of pork identity, brown/roasted, fat-like, bloody/serumy, and metallic flavor aromatics, and astringent feeling factors, and sour, salty, and bitter basic tastes, respectively which determined volatile aroma compounds that may explain variance of trained descriptive attributes. Sulfur-containing compounds, nitrogen-containing compounds, aldehydes, ketones, acids, alkanes, alkenes, furans, pyrazines, and benzenes influenced pork flavor. Aldehydes were quantitatively higher than other compound classes. Aromatic compounds that clustered with treatments and flavor aromatic attributes varied in partial least squares regression biplots, with a large number of treatments and attributes that clustered with aldehydes and alcohols, and treatments that were cooked to higher internal endpoint temperatures clustered with compounds such as pyrazines and thiazoles.Item Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in Pork Variety Meats(2011-10-21) King, Amanda MardelleCurrent industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, Campylobacter coli, and common indicator organisms used in industry (aerobic plate count APC, Escherichia coli, and coliforms) on pork variety meats. Pork livers, hearts, intestines, and stomachs were either inoculated individually with 1 of the 3 pathogens or not inoculated and subjected to 1 of 5 treatments: 1 (water wash + lactic acid spray + freeze), 2 (freeze), 3 (water wash + lactic acid spray + chill + freeze), 4 (chill + freeze), and 5 (water wash + freeze). Samples were analyzed between treatment steps and after 2 months, 4 months, and 6 months of frozen storage. Results of effects of the steps within treatments showed that reductions in levels of pathogens after the water wash and lactic acid spray were significantly different (P<0.05) across variety meats. Treatment of variety meats with water wash and lactic acid before chilling resulted in >/= 0.5 log CFU/sample (P<0.05) reductions when compared to chilling alone. Regardless of treatments, reductions in levels of Salmonella and Y. enterocolitica of 0.6-1.3 log CFU/sample were observed after freezing (0 degrees C) overnight. Freezing reduced C. coli by >/= 2.2 log CFU/sample regardless of previous treatment. Throughout 6 months of frozen storage, reductions were observed in levels of all microorganisms equal to or greater than 1.3 log CFU/sample. The greatest reductions were observed on samples treated with lactic acid (Treatments 1 and 3) (1.3-5.0 log CFU/sample) while the smallest reductions were reported for samples without any spray treatment (Treatments 2 and 4) (0.7-4.5 log CFU/sample). Large reductions were observed in levels of C. coli (2.9-5.0 log CFU/sample) for all treatments. The results of this study suggest that, while the application of a water wash followed by freezing reduced levels of pathogens by approximately 1 log CFU/sample, the application of lactic acid before chilling and freezing variety meats results in significantly larger (P<0.05) reductions in microorganisms. Results also show that aerobic plate counts, E. coli, and coliforms follow similar trends to the pathogens.Item Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage(Texas A&M University, 2005-11-01) Ford, Tara K.Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, .3 and .4%), sodium lactate (0, 1, 2, 3 and 4%), potassium lactate (0, 1, 2, 3 and 4%) and sodium diacetate (0, .05, .10, .15 and .20%) on the color, sensory characteristics, package purge, water holding capacity, and pH of pork chops stored in vacuum-packaging for 0, 7, 14, 21 and 28 days. The first experiment examined the effects of sodium chloride and sodium phosphates (Brifisol 512, polyphosphate blend) in the aforemented attributes. The second experiment was designed like the first experiment except a different sodium phosphate (Brifisol 85, polyphosphate and pyrophosphate blend) was used. In the third experiment, sodium chloride was standardized at .75% and sodium phosphate and sodium lactate differed. In the fourth experiment, sodium chloride was standardized at .75% and sodium phosphate and potassium lactate differed. In the fifth experiment, sodium chloride and potassium lactate were standardized at .75% and 2%, respectively, and sodium phosphate and sodium diacetate differed. Results from Experiments 1 and 2 indicated that pork chops should contain .2% NaP + .75% NaCl to improve flavor, texture, and water holding capacity over storage time. Based on results from Experiments 3 and 4, it is recommended that pork chops contain approximately 2% NaL or KL + .2% NaP to maintain positive sensory flavor, texture, color and minimize processed meatlike bite, package purge, and cook loss over time. The combination of approximately .1% NaDi + .2% NaP maximized desirable characteristics like pork lean/brothy, juiciness, tenderness, and color; and minimized processed meat-like bite when compared to the control chops in Experiment 5.Item Validation of Sanitation Procedures to Prevent the Cross Contact with Allergens During the Processing of Pork Products(2010-10-12) Winkler, DawnaThis study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different allergen tests. Following introduction of selected allergens to processing equipment, two treatments were applied - water wash or scrub/sanitize ? and a no clean was also evaluated. The equipment used consisted of a slicer, grinder, injector, vacuum tumbler, and plastic lugs. To introduce the allergen to the slicer, nine ready-to-eat hams were used. One hundred twenty-two kilograms of pork trim were ground, and a milk allergen was incorporated into the meat. The injector was contaminated with a food allergen by injecting boneless pork loins with a marinade containing soy flour. The slicer, grinder, injector, tumbler, and lugs were then subjected to randomized treatments. The results showed that the water wash and scrub/sanitize treatments did not differ significantly among the pieces of equipment tested. This study supported that both water wash and scrub/sanitize treatments can effectively removed allergens to a level below the industry threshold of 5 ppm.