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Pork Patties (pork + patty)
Selected AbstractsDATA ANALYTICAL METHODOLOGIES IN THE DEVELOPMENT OF A VOCABULARY FOR EVALUATION OF MEAT QUALITYJOURNAL OF SENSORY STUDIES, Issue 6 2002M.G. O'SULLIVAN ABSTRACT Pork patties from M. longissimus dorsi and M. psoas major were used by a sensory panel to develop a descriptive vocabulary to describe warmed-over flavor development. The patties were made from meat from animals supplemented with one of four dietary treatments, (I) control diet, (II) supplemental iron (7 g iron (II) sulfate/kg feed), (III) supplemental vitamin E (200 mg dl-,-tocopherol acetate/kg of feed) and (IV) supplemental vitamin E + supplemental iron. The sample set used for training reflected the variation in muscle type and degree of warmed-over flavor development (day 1 and 5). The sensory terms selected had to be relevant to the samples, discriminate between the samples, have cognitive clarity and be nonredundant. Based on these selection criteria an initial training list of 36 sensory terms consisting of odors, flavors, basic tastes and aftertastes was developed in a pretrial using experts with product knowledge. This list constituted the start of training the panel. Principle Component Analysis (PCA) and assessor suggestions were used for reducing the number of terms and after 5 days of training this list was reduced to 21 sensory terms. The discriminative ability of the sensory panel improved over the course of sensory training and was quantified by using the mean assessor signal to noise ratios (S/N) for the sensory terms for each training session. This signal to noise ratio is essentially the total initial variance divided by the residual cross-validated variance. Subsequent detailed multivariate analysis found that the bilinear descriptor leverage was a particularly efficient method for term reduction. [source] Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork pattiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010Sung Y. Park Summary The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre-heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties. [source] Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork pattiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2009Lindsey Haak Abstract BACKGROUND: There is great interest in the use of naturally occurring antioxidants to delay oxidation in meat products. The effect of rosemary extract (RE), green tea extract (TE), tocopherol, trolox, ascorbic acid (AA) and ascorbyl palmitate (AP), at levels of 50,200 ppm of antioxidant components, on colour (CIE L*a*b*), lipid (TBARS) and protein oxidation (thiol groups) in fresh, frozen and cooked pork patties during illuminated chill storage was investigated. Individual components of RE and TE were also tested. RESULTS: RE, TE, AP, tocopherol and trolox equally inhibited lipid oxidation in fresh and frozen patties, whereas for cooked patties RE was most effective. AA stimulated lipid oxidation. No dose effect in the range of 50,200 ppm was found for fresh and frozen patties, whereas for cooked patties higher doses of RE and TE more efficiently prevented lipid oxidation. Protein oxidation was hardly influenced by antioxidant treatment. Colour stability decreased as follows: tocopherol, AA and AP > RE and TE > trolox. Antioxidant properties of the extracts and their major antioxidant components were comparable. CONCLUSION: The relative effect of the antioxidants depends on the oxidation parameter assessed, the applied dose and the hydrophilic/lipophilic character. Copyright © 2009 Society of Chemical Industry [source] | ||||||||||