Bacterial counts were compared for samples from three groups of beef from two different sources. Group 1 samples were from choice forequarters as received, then sprayed with HOC1 (200 mg/L, pH 6.0-6.5, 7.03 kg/cm*, 12 set at 16°C). Group 2 samples served as controls and were from choice forequarters from the same lot as group 1 but not sprayed. Group 3 samples were from frozen boneless lean domestic and imported beef, Surface strip and ground beef samples from groups 1 and 2 had aerobic plate counts (APC) and lactic acid bacteria counts (LABC) that were not significantly different, P < 0.001. Conversely, strip and ground beef samples from group 3 had APC and LABC that were significantly higher, P > 0.001, than those for the control, group 2, samples. Also, the coliform and coagulase positive S. uureus counts were also significantly higher for the group 3 ground beef samples. Thus, the hypochlorous acid spray treatment of beef forequarters did not appear to yield ground beef with better bacteriological quality than the unsprayed forequarters from the same source, perhaps because the initial bacterial count was already so low. The higher surface APC of the lean boneless beef, group 3, was reflected in the higher initial APC of the ground beef prepared from that source.
Apple puree was treated with various amounts of commercial liquefaction enzyme (0% -0.066%) for 2 hr at 50°C. To produce clarified juice purees were pumped through a metallic oxide membrane ultrafiltration system, consisting of 3.27 ft2 (0.304 m2) of membrane coated internally onto a l-1/4 inch (i.d.) x 10 ft (3.12 cm x 3.04 m) sintered stainless steel tubing. All enzyme treatments reduced viscosity 7% 80% within I hr but steady state flux increased with higher concentrations of enzyme. Alcohol insoluble solids (AIS) and total pectins of the apple puree after enzyme treatment decreased as enzyme concentration increased to 0.044%. A large scale system, l-1/4 inch (i.d.) x 120 ft (3.12 cm x 36.48 m), was operated at 86% juice yield with minimal pressure drops as predicted by a mathematical model.
The effects of three moisture levels (0, 10, and 20% added water) and three processing temperatures (115.6, 121.1, and 126.7 C) on texture and collagen solubilization of fowl meat gels were examined. Meat gels were formulated from spent fowl breast meat that were cooked in water (71.1 C internal temperature) prior to heat processing. The water-cooked gels were heat processed at the three temperatures to an F0 value of 6.0 (Z value = 10 C). The addition of 20% water resulted in a reduction of the soluble collagen compared to the 10% water-added treatment. The lowest processing temperature increased the soluble collagen compared to the highest processing temperature. Shear stress and hardness decreased as the amount of added water was increased; and the lowest processing temperature resulted in the lowest hardness values. The increase in soluble collagen parallels the decrease in hardness in the samples processed at the lowest temperature. Because each sample was processed to equivalent F values, the lowest processing temperature had the longest exposure time (26 min at 115.6 C, 12 min at 121.1 C, and 6 min at 126.7 C). The longer exposure to moist heat allowed for greater collagen solubilization and lower hardness values. The 0% added-water treatment had the highest yield from before and after heat processing. However the 10% water-added samples had the greatest overall water retention when each treatment was placed on an equal level of initial water content. Furthermore, the highest processing temperature (shortest processing time) resulted in the greatest yield and moisture retention compared to the other processing temperatures.
The purpose was to measure the amount of change in emulsion stability caused by different chemical types of emulsifiers in refation to the amounl of change caused by emulsifier HLB. Seven emulsifiers used as 12 different binary mixtures were evaluated in model systems containing TO, 25 and 40% fat in water. Each emulsifier mixture was used at HUI numbers of 7, TO and 13. The effect of chemical type on emulsion stability was minor in relation to the large changes caused by the fot percentage in ihe modef system and the HUN of the emulsifier. A method was developed, using gas-liquid chromatography, to more accurately measure the HLB numbers of the emulsifiers used in this work. With these measurements it was learned that none of the differences in emulsion srobility could be traced ro the chemical type of emulsifier.
SUMMARY —The stability of 25% milk fat‐water emulsions containing sorbitan‐fatty acid emulsifiers were compared to determine the influence of single vs. binary emulsifier systems, and saturated vs. unsaturated emulsifier side chains. These variables were compared at emulsifier HLB values of 9.5–10.0 and at usage levels of 0.5–2.0% of the fat. There were no statistical differences (P > 0.05) between single and binary emulsifier mixtures or between emulsifiers with saturated or unsaturated side chains. There also was no significant difference (P > 0.05) between emulsifier HLB numbers of 9.5 and 10.0. However, as the amount of emulsifier in the system was increased the stability of the emulsion increased (P < 0.01).
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