The acceptabilitv of low-fat pork sausage, formulated by replacing fat with added water, was studied. Six sausage blends, consisting of three fat levels (15. 25 and 35%) and two levels of added water 13 and 13%) were' stratified across 'two packaging treatments, chubpacks or mechanically formed patties. Increased amounts of added water in low-fat sausage resulted in cooking losses, color and textural characteristics similar to control sausage. Sensory panel ratings did not differ between sausage formulated to contain 35% fat (3% added water) and those containing 15% fat. Acceptable lower fat pork sausage may be produced with 15% fat if water is used for the replacement of fat.

Fourteen prepubertal Angus heifers, all of which reached puberty, and 11 Santa Gertrudis (SG) heifers, eight of which reached puberty, were divided into two treatment groups. There was no breed difference in age at puberty for those that reached puberty. Treatment 1 (T1) heifers, fed to gain .5 kg/d, tended (P < .11) to be older than Treatment 2 (T2) heifers, fed to gain 1 kg/d, at puberty. Body weight and height were greater (P < .01) in SG than in Angus heifers at puberty. Angus heifers in T2 deposited more fat over the rump during the 15 wk before puberty, whereas T1 SG heifers deposited the least amount of fat (P < .05). Heifers in T2 were heavier at puberty (P < .05), had faster growing longissimus muscle areas (P < .05), and deposited more fat over the rib (P < .01) as they approached puberty. The T2 (P < .05) and Angus (P < .05) rib sections had more dissectible subcutaneous fat than did T1 and SG rib sections. Angus heifers had higher marbling scores (P < .05), as well as higher total lipid percentages for seam fat (P < .05), longissimus muscle (P < .01), other lean tissue (P < .05), and subcutaneous fat (P < .01). Predicted total lipid content for the edible portion of the dressed carcass was higher for T2 heifers (P < .09).

BackgroundThe incidence of Type 2 diabetes is increasing worldwide and diabetes is four times more common among ethnic minority groups than among the general Caucasian population. This study reflects on the specific issues of engaging people and evaluating interventions through written questionnaires within older ethnic minority groups.MethodsThe original protocol set out to evaluate an adapted version of the X-PERT® patient program using questionnaires and interviews.ResultsQuestionnaires, even verbally completed, were unsuccessful and difficult to administer as participants found the questionnaire structure and design difficult to follow and did not perceive any benefit to completing the questionnaires. The benefits of attending the course were also poorly understood by participants and in many cases people participated in coming to the course as a favour to the researcher. Engaging participants required word of mouth and the involvement of active members of the community.ConclusionPeer led courses and their evaluation in older ethnic minority communities needs a very different approach for that in younger Caucasian patients. A structured approached to evaluation (favoured by western educational system) is inappropriate. Engaging participants is difficult and the employment of local well known people is essential.

Thirty-two crossbred cattle (steers = 17; heifers = 15) exhibiting an ultrasound fat thickness at the 12 to 13th rib region of at least 10 mm were selected from a slaughter shift at a commercial packing plant. After splitting, alternating sides of each carcass were trimmed of 1) subcutaneous fat in excess of 6.4 mm; 2) all kidney, pelvic, and heart fat; and 3) all cod or udder fat and fat in the flank region. Both sides of each carcass were fabricated into subprimals (final trim level of 6.4 mm) according to normal industry procedures. Effect of hot-fat trimming, yield grade (3, 4, and 5), and gender on hot-fat trim, fabrication fat trim, major subprimal, and total subprimal yield of untrimmed and trimmed carcasses were determined. Higher numerical yield grade (YG) corresponded with higher (P less than .05) percentages of hot-fat trim. Hot-fat trimming increased (P less than .05) the difference in fabrication fat trim between steers and heifers and between YG 3 and YG 5. Steers and heifers differed (P less than .05) in percentage of major subprimals and total subprimals when processed conventionally, whereas hot-fat trimming eliminated this difference (P less than .05). Untrimmed YG 3 carcasses had 3.1 and 5.0% higher major subprimal yield (P less than .05) than untrimmed YG 4 and YG 5 carcasses, respectively, whereas hot-fat trimming reduced this difference to 2.5% for YG 4 and to 3.7% for YG 5.(ABSTRACT TRUNCATED AT 250 WORDS)

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The influence of level of grind (kidney plate only vs kidney plate plus coarse grinding 25% of raw meat weight), salt level (0.5 vs 1.0%) and vacuum massage time (1.0 vs 1.5 hr) on the chemical, textural and sensory characteristics of precooked, restructured lamb shoulder roasts wcrc studied. Grinding method of kidney plate only decreased the fat content of the cooked product, while the higher salt level (SL) resulted in roasts with higher moisture and lower protein. Calories were reduced by 5% when 1.0% SL roasts were vacuum-massaged for 1.5 vs 1 .O hr. Increasing level of grind and SL decreased cooking losses and increased objective chewiness. Flavor differences were detected by sensory analysis due to the addition of coarse ground trimmings to lean ground through a kidney plate only.

We (evaluated the effects of hot-fat trimming, low-voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot-fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot-fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot-fat trimming may be practiced at the industry lcvcl without affecting overall quality.

Hereford bulls were late castrated by emasculation at approximately 1 year old or left intact, and fed for 0, 60 or 90 days before slaughter to evaluate various traits of the M. longissimus. More days on feed resulted in increased carcass weight, fat thickness, USDA quality grade, ribeye area and percentage kidney, pelvic and heart fat, with no difference from late castration. Percentage of soluble collagen was highest for M. longissimus steaks from the 60 day feeding group, and lowest among those fed 90 days. Steaks from the controls were lighter colored while those from steers fed 60 days were the most red. No sensory differences occurred except for off‐flavor.