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Influence of sorghum syrup as a sweetener in fresh pork sausage patties on oxidation during retail display compared to corn syrup
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Abstracts
Meat and Poultry Processing, Ingredient Technology and Packaging 37 Influence of sorghum syrup as a sweetener in fresh pork sausage patties on oxidation during retail display compared to corn syrup T.D. Trevino, H. Avila Jr., T.J. Machado⁎, Animal, Rangeland and Wildlife Sciences, Texas A&M University—Kingsville, Kingsville, United States Objectives: The objective of this research was to determine if the inclusion of sorghum syrup into fresh pork sausage impacts oxidation during retail display. Materials and methods: Vacuum sealed picnic pork shoulders (IMPS 405) were purchased to generate pork trimmings for the study. The pork trimmings were ground through a 9.5 mm plate, mixed, ground through a 4.8 mm plate and divided into three 4.5 kg batches. Each batch was assigned to a treatment: 1.8% 63DE corn syrup (control), 1.8% sorghum syrup, and 3.6% sorghum syrup. All batches were hand mixed with 1.26% salt, 0.12% ground black pepper, 0.05% ground white pepper, 0.05% ground nutmeg, 0.02% ground clove, and respective syrup. Final product was formed into 151 g patties (n = 54; 18 per treatment) using a 12 cm diameter die, placed on white Styrofoam trays and plastic over wrapped. Patties were randomly placed in a simulated retail storage environment (2 °C; continuous fluorescent light; bulb color temperature 3000 K; color rendering index of 87; average light intensity of 1630 lx) with storage times of 2, 4, 7, 10, 12 and 14 d (3 patties/treatment/d). Oxidation was measured using a thiobarbituric acid reactive substance (TBARS) filtration method. The trial was replicated following the completion of the first trial. The data was analyzed using mixed model procedures of SAS with fixed effects of replication, treatment, day and treatment × day interaction. Replication × treatment was utilized as a random effect. Least square means were separated using PDIFF option with differences detected at the P b 0.05 level. Results: There was no difference (P = 0.87) in TBARS between treatments, and storage time influenced treatments similarly (treatment × day; P = 0.46). However, TBARS were influenced by day (P b 0.05). The TBARS values were similar (P N 0.05) between days 2, 4, and 7, (absorbances 0.04 ± 0.015, 0.07 ± 0.015, and 0.06 ± 0.015, respectively) which were lower than days 10 (absorbance 0.12 ± 0.015) and 12 (absorbance 0.15 ± 0.015), with day 14 (absorbance 0.20 ± 0.015) having the highest (P b 0.05) TBARS value. Conclusion: The results of this study indicate that sorghum syrup is comparable to corn syrup with regards to oxidation during retail storage. Thus, sorghum syrup can be added to fresh pork sausages with no detrimental effects on oxidation.
dietary treatments, with 12 replicate pens per diet form and DDGS inclusion level. Each pen housed 2 barrows and 2 gilts. Pigs were fed 91 d on a 3-phase feeding program. Pigs were slaughtered (BW = 111.8 kg) and fabricated at the University of Illinois Meat Science Laboratory. A fat sample for fatty acid analysis, consisting of all 3 fat layers was collected from the dorsal edge of the anterior end of each fresh belly. Belly length, width, thickness, and flop distance were also recorded. Bacon was manufactured at a commercial facility after fresh belly characteristics were collected. Data were analyzed as a 2 x 2 factorial arrangement in a randomized complete block design with main effects of diet form (pellet or meal) and DDGS inclusion (0 or 30%) as fixed effects. Replication nested in block served as a random effect. Results: Bellies from pigs fed pelleted diets had 5.3% heavier (P b 0.001) skin-on belly weight, but did not differ (P = 0.55) as a percentage of chilled side weight. Pigs fed pelleted diets were 1.7 mm fatter at the 10th rib, but there was no effect (P ≥ 0.11) of diet form on belly length, width, thickness, or flop distance. However, IV of pigs fed pelleted diets was 3.1 units greater (P b 0.0001) than pigs fed meal diets. Green weights of bellies from pigs fed pelleted diets were 6.6% heavier (P b 0.0001) and had 0.95 percentage units greater (P b 0.05) cook yield than bellies from meal-fed pigs. Bellies of pigs fed pelleted diets had 3.1% fewer (P b 0.01) slices/kg of sliced belly weight, but were not different (P ≥ 0.30) from meal-fed pigs in slicing yield calculated from green or cooked weight, indicating that slice thickness may have been altered. Inclusion of DDGS resulted in bellies that were 3.2 mm thinner (P b 0.0001), had 4.97 lesser (P b 0.0001) flop distance, 2.8% lesser (P = 0.04) green weights, a 7.1 unit greater IV, and a 2.33 percentage unit reduction (P = 0.01) in slicing yield calculated from green weight, but did not differ (P = 0.51) from corn-soy fed pigs in slicing yield calculated from cooked weight. Conclusion: Overall, bellies from pigs fed pelleted diets were heavier, had greater cooking yields and greater IV, but did not differ in slicing yield from bellies of meal-fed pigs. Pigs fed 30% DDGS had bellies that were thinner, had lesser flop distance, greater IV, and a lesser slicing yield calculated from green weight. Though feeding a pelleted diet increased belly fat IV, this did not result in a difference in slicing yield. In conclusion, producers can take advantage of the improvements in growth performance offered by pelleting diets without concern about negative impacts on bacon slicing yield.
Keywords: Retail display, Sausage, Sorghum syrup
Keywords: Bacon, Commercial Slicing Yield, Fat Quality, Iodine value, Pelleting
doi:10.1016/j.meatsci.2015.08.060
doi:10.1016/j.meatsci.2015.08.061
Meat and Poultry Processing, Ingredient Technology and Packaging 38 Effects of pelleting grow-finish swine diets on fresh belly characteristics, fat quality, and commercial bacon slicing yields M.F. Overholt⁎, J.E. Lowell, H.H. Stein, A.C. Dilger, D.D. Boler, Animal Science, University of IL, Urbana, United States
Meat and Poultry Processing, Ingredient Technology and Packaging
Objectives: Pigs are fed pelleted diets in order to improve growth rate and feed efficiency. However, it also increases iodine value (IV) of fat by 2 to 3 units. It is not known if this increase in iodine value decreases commercial bacon slicing yield. Therefore, objectives were to determine fresh belly characteristics, fat quality, and commercial bacon slicing yields of barrows and gilts fed a pelleted or meal diet, without or with 30% distillers dried grains with solubles (DDGS). Materials and Methods: A total of 192 pigs were used in 2 blocks. Each block consisted of 96 pigs that were randomly allotted to 1 of 4
39 Aldehyde concentration by SPME- HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis M.A. de Almeidaa,⁎, J.S.S. Pintoa, E. Saldañaa, F.A. Ribeiroa, N.D.M. Villanuevab, C.J. Contreras Castilloa, aAgroindustry, Food and Nutriction, Sao Paulo University, Piracicaba, Brazil, bFacultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Lima, Peru Objectives: The amount of aldehyde is related to the formation of flavor characteristic of fermented products. Thus, this study aimed to correlation between aldehyde concentration and sensory analysis to discriminate better formulation in development of low-sodium salami. Materials and Methods: We used two production processes, using the following meat formulation: pork meat (60%), beef (20%),
Abstracts
Meat and Poultry Processing, Ingredient Technology and Packaging 37 Influence of sorghum syrup as a sweetener in fresh pork sausage patties on oxidation during retail display compared to corn syrup T.D. Trevino, H. Avila Jr., T.J. Machado⁎, Animal, Rangeland and Wildlife Sciences, Texas A&M University—Kingsville, Kingsville, United States Objectives: The objective of this research was to determine if the inclusion of sorghum syrup into fresh pork sausage impacts oxidation during retail display. Materials and methods: Vacuum sealed picnic pork shoulders (IMPS 405) were purchased to generate pork trimmings for the study. The pork trimmings were ground through a 9.5 mm plate, mixed, ground through a 4.8 mm plate and divided into three 4.5 kg batches. Each batch was assigned to a treatment: 1.8% 63DE corn syrup (control), 1.8% sorghum syrup, and 3.6% sorghum syrup. All batches were hand mixed with 1.26% salt, 0.12% ground black pepper, 0.05% ground white pepper, 0.05% ground nutmeg, 0.02% ground clove, and respective syrup. Final product was formed into 151 g patties (n = 54; 18 per treatment) using a 12 cm diameter die, placed on white Styrofoam trays and plastic over wrapped. Patties were randomly placed in a simulated retail storage environment (2 °C; continuous fluorescent light; bulb color temperature 3000 K; color rendering index of 87; average light intensity of 1630 lx) with storage times of 2, 4, 7, 10, 12 and 14 d (3 patties/treatment/d). Oxidation was measured using a thiobarbituric acid reactive substance (TBARS) filtration method. The trial was replicated following the completion of the first trial. The data was analyzed using mixed model procedures of SAS with fixed effects of replication, treatment, day and treatment × day interaction. Replication × treatment was utilized as a random effect. Least square means were separated using PDIFF option with differences detected at the P b 0.05 level. Results: There was no difference (P = 0.87) in TBARS between treatments, and storage time influenced treatments similarly (treatment × day; P = 0.46). However, TBARS were influenced by day (P b 0.05). The TBARS values were similar (P N 0.05) between days 2, 4, and 7, (absorbances 0.04 ± 0.015, 0.07 ± 0.015, and 0.06 ± 0.015, respectively) which were lower than days 10 (absorbance 0.12 ± 0.015) and 12 (absorbance 0.15 ± 0.015), with day 14 (absorbance 0.20 ± 0.015) having the highest (P b 0.05) TBARS value. Conclusion: The results of this study indicate that sorghum syrup is comparable to corn syrup with regards to oxidation during retail storage. Thus, sorghum syrup can be added to fresh pork sausages with no detrimental effects on oxidation.
dietary treatments, with 12 replicate pens per diet form and DDGS inclusion level. Each pen housed 2 barrows and 2 gilts. Pigs were fed 91 d on a 3-phase feeding program. Pigs were slaughtered (BW = 111.8 kg) and fabricated at the University of Illinois Meat Science Laboratory. A fat sample for fatty acid analysis, consisting of all 3 fat layers was collected from the dorsal edge of the anterior end of each fresh belly. Belly length, width, thickness, and flop distance were also recorded. Bacon was manufactured at a commercial facility after fresh belly characteristics were collected. Data were analyzed as a 2 x 2 factorial arrangement in a randomized complete block design with main effects of diet form (pellet or meal) and DDGS inclusion (0 or 30%) as fixed effects. Replication nested in block served as a random effect. Results: Bellies from pigs fed pelleted diets had 5.3% heavier (P b 0.001) skin-on belly weight, but did not differ (P = 0.55) as a percentage of chilled side weight. Pigs fed pelleted diets were 1.7 mm fatter at the 10th rib, but there was no effect (P ≥ 0.11) of diet form on belly length, width, thickness, or flop distance. However, IV of pigs fed pelleted diets was 3.1 units greater (P b 0.0001) than pigs fed meal diets. Green weights of bellies from pigs fed pelleted diets were 6.6% heavier (P b 0.0001) and had 0.95 percentage units greater (P b 0.05) cook yield than bellies from meal-fed pigs. Bellies of pigs fed pelleted diets had 3.1% fewer (P b 0.01) slices/kg of sliced belly weight, but were not different (P ≥ 0.30) from meal-fed pigs in slicing yield calculated from green or cooked weight, indicating that slice thickness may have been altered. Inclusion of DDGS resulted in bellies that were 3.2 mm thinner (P b 0.0001), had 4.97 lesser (P b 0.0001) flop distance, 2.8% lesser (P = 0.04) green weights, a 7.1 unit greater IV, and a 2.33 percentage unit reduction (P = 0.01) in slicing yield calculated from green weight, but did not differ (P = 0.51) from corn-soy fed pigs in slicing yield calculated from cooked weight. Conclusion: Overall, bellies from pigs fed pelleted diets were heavier, had greater cooking yields and greater IV, but did not differ in slicing yield from bellies of meal-fed pigs. Pigs fed 30% DDGS had bellies that were thinner, had lesser flop distance, greater IV, and a lesser slicing yield calculated from green weight. Though feeding a pelleted diet increased belly fat IV, this did not result in a difference in slicing yield. In conclusion, producers can take advantage of the improvements in growth performance offered by pelleting diets without concern about negative impacts on bacon slicing yield.
Keywords: Retail display, Sausage, Sorghum syrup
Keywords: Bacon, Commercial Slicing Yield, Fat Quality, Iodine value, Pelleting
doi:10.1016/j.meatsci.2015.08.060
doi:10.1016/j.meatsci.2015.08.061
Meat and Poultry Processing, Ingredient Technology and Packaging 38 Effects of pelleting grow-finish swine diets on fresh belly characteristics, fat quality, and commercial bacon slicing yields M.F. Overholt⁎, J.E. Lowell, H.H. Stein, A.C. Dilger, D.D. Boler, Animal Science, University of IL, Urbana, United States
Meat and Poultry Processing, Ingredient Technology and Packaging
Objectives: Pigs are fed pelleted diets in order to improve growth rate and feed efficiency. However, it also increases iodine value (IV) of fat by 2 to 3 units. It is not known if this increase in iodine value decreases commercial bacon slicing yield. Therefore, objectives were to determine fresh belly characteristics, fat quality, and commercial bacon slicing yields of barrows and gilts fed a pelleted or meal diet, without or with 30% distillers dried grains with solubles (DDGS). Materials and Methods: A total of 192 pigs were used in 2 blocks. Each block consisted of 96 pigs that were randomly allotted to 1 of 4
39 Aldehyde concentration by SPME- HRGC/MS as a discriminating factor in salami formulations with low NaCL content correlated with sensory analysis M.A. de Almeidaa,⁎, J.S.S. Pintoa, E. Saldañaa, F.A. Ribeiroa, N.D.M. Villanuevab, C.J. Contreras Castilloa, aAgroindustry, Food and Nutriction, Sao Paulo University, Piracicaba, Brazil, bFacultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Lima, Peru Objectives: The amount of aldehyde is related to the formation of flavor characteristic of fermented products. Thus, this study aimed to correlation between aldehyde concentration and sensory analysis to discriminate better formulation in development of low-sodium salami. Materials and Methods: We used two production processes, using the following meat formulation: pork meat (60%), beef (20%),