The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference.TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applicationsHamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

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a b s t r a c tIn this work the enzymatic hydrolysis of sugarcane bagasse using pressurized liquefied petroleum gas (LPG) and ultrasound assisted pressurized LPG (US assisted-LPG) to obtain fermentable sugar in a unique step was investigated. For this purpose, non-treated sugarcane bagasse was used for enzymatic hydrolysis in a fixed-bed bioreactor. Several experiments were carried out to investigate the influence of moisture content, enzyme load and pressure on the yield of fermentable sugar after the hydrolysis. Maximum yield of fermentable sugar for hydrolysis carried out using pressurized LPG and US assisted-LPG was 245 and 217 g kg À1 , respectively. The main contribution of this work was to demonstrate that the use of alternative technologies (US assisted-LPG) has the potential to increase the efficiency of enzymatic hydrolysis of lignocellulosic materials without the needs of hard pre-treatment of the material and high enzyme loading.

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In this work, an artificial neural network (ANN) was used to predict the final temperature of chicken carcasses in an industrial scale. For this purpose, temperatures of chicken carcasses were obtained in a slaughterhouse at the end of the cooling process. The variables considered to influence the temperature of carcasses were average carcass weight, prechiller and chillers velocities, prechiller and chillers average temperatures, the absence or presence of bubbles in prechiller and chiller and bubbles intensity, which were considered as input for the ANN. For training and validation of the feed forward neural network, the above inputs were combined to minimize the weighted sum of the squares of the residues, being tested 10 transfer functions, three training algorithms and two different architectures. The best result was obtained using an ANN composed of two hidden layer (10 nodes in each layer), radial bias as transfer function and gradient descent backpropagation algorithm for training. Using this architecture, the regression coefficient was 0.9265. Even with many variables affecting the industrial cooling process of the chicken carcasses, the ANN developed showed satisfactory fitting of the final temperature of chicken carcasses. This model can be further used for optimization purposes, improving the process quality of chicken carcasses as well as process profitability. PRACTICAL APPLICATIONThe model used in this study can be further used for control and optimization purposes, improving the process quality of chicken carcasses as well as process profitability.bs_bs_banner Journal of Food Process Engineering

In this work, correlation analysis was employed in order to determine how the process variables are associated with the temperature of chicken carcasses after the cooling process by immersion. Based on the correlation analysis, a second‐order polynomial model was proposed to predict the temperature of chicken carcasses given the values for the independent variables. The correlation analysis showed to be an important tool to be applied industrially because it enabled the choice of the variables that truly affect the cooling process of chicken carcasses. In addition, the correlation analysis demonstrated that first‐order interaction and quadratic terms of independent variables also affect the process and should be considered in the model. From these findings, a quadratic model capable of explaining about 45% of the variation of cooling process was proposed. This model can be used as a tool for making quick decisions in the industry or for quickly predicting the behavior of the cooling process given some specific conditions. Practical Applications This work describes a simple and practical procedure for statistical analysis of industrial process data, guiding the development of a quadratic model that can be further used for control and optimization purposes, improving the process quality of chicken carcasses as well as process profitability.

A 23 factorial design was performed to evaluate the meat and water temperature and the emulsification speed effects in relation to the physical state of animal proteins added to the emulsion process for chicken mortadella production. The dependent variables studied were instrumental texture, pH, protein, lipid, lipid oxidation, and sensory analysis. Under study conditions, the parameter for emulsion speed and water temperature had no significant difference to chemical analyses on the process. Yet, shear force showed a significant difference between treatments in the proportion of raw meat (chilled/frozen). The pH and TBAR values presented no significant difference between treatments, but it had differences during storage period, however inside of acceptable limits. The shear force was influenced by proportions of chilled/frozen raw meat, because the increase in the amount of cooled raw material is beneficial for sensory characteristics. The treatment T9 had a higher acceptability (82.07%), with conditions of process emulsification at 700 rpm, proportion of chilled/frozen raw meat material (1,280/1,280) and added water at 32 °C, resulting in a final 1.5 °C emulsified mass temperature. The proteins, lipid values, and microbiological analysis indicated that the mortadella is found within legislation parameters and the optimized process was successful. Practical applications The increasing demand for food quality product by consumers has made the food industry more competitive, thus making the supply of standardized, quality, and accessible products to the market extremely important. This study provides valuable information for the food industry, especially for emulsified meat products. In the industry, frozen and chilled meat raw materials and water are used to help in mixing with other ingredient. However, attention should be taken on the proportions and temperature that raw materials are used, as these have direct influence on the stability and quality emulsion and, consequently on the final product as well. To maintain the product standard quality, the standardization of operational parameters such as emulsification speed, chilled/frozen meat proportion, and water temperature were performed. The results showed that mortadella texture could be improved by the proportions of chilled/frozen raw material, being well accepted by consumers.

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