Table l-Ham pickle formulation (15% pump)Union Carbide has designed an accessory for securing meat slices while tensile strength determinations are being made using an Instron Universal Testing Machine. When compared to pneumatic jaws, the sliceholding accessory (SHA) gave smaller standard deviations, handled larger sample sizes, weakened the sample less and could be used to evaluate a wider range of products. The SHA was successfully used to demonstrate the positive effects of salt, phosphate, and dry skim milk on the binding characteristics of processed meats. In addition, it illustrated the effect of sample storage temperature and slice thickness on tensile strength (g/cm') of selected meat items. Recommendations are discussed for determining, reporting, and comparing tensile strength values on processed meats.
Sensory evaluations were conducted on liquid whole egg and two commercial egg substitutes prepared as scrambled egg and used in a plain cake. Consumers scored whole egg significantly higher in flavor than either substitute but were unable to distinguish between the aromas of one substitute and of whole egg. The texture of this same substitute product was judged similar to whole egg in descriptive scoring tests with experienced panelists. Also, this panel rated whole egg superior to both substitute products in aroma and flavor. No significant differences were apparent in color. The two egg substitutes differed significantly in flavor and aroma according to both the consumer and the laboratory panels. Cake volumes decreased when substitutes were used, and one of the substitutes had a flavor which persisted in the baked products.
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