Ground Pork

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M. Susan Brewer - One of the best experts on this subject based on the ideXlab platform.

  • ALPHA‐TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF Ground Pork DURING RETAIL DISPLAY
    Journal of Food Quality, 1997
    Co-Authors: Guy K. Sprouls, M. Susan Brewer
    Abstract:

    To assess the effects of α-tocopherol addition on lipid and pigment oxidation of Ground Pork, 10, 100 or 1000 ppm was added directly to Ground Pork in a food grade carrier (2 % Medium Chain Triglyceride Oil) then Pork was overwrapped with polyvinyl-chloride film and displayed at 4C for three days. Addition of α-tocopherol to Ground Pork had limited effects on color and sensory characteristics. Display time and light present during display had detrimental effects on a* value, total color, red color contributed by oxymyoglobin, percent of myoglobin, metmyoglobin and oxymyoglobin, visual red and grey colors.

  • Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork
    Journal of Food Science, 1995
    Co-Authors: M. Susan Brewer, Bharati K. Rostogi, Litsa Argoudelis, Guy K. Sprouls
    Abstract:

    Ground Pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads ( 105 CFU/ g). Ground Pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.

  • Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf‐Life of Fresh Ground Pork
    Journal of Food Science, 1993
    Co-Authors: P. L. O'connor, M. Susan Brewer, Floyd K. Mckeith, Jan E Novakofski, T. R. Carr
    Abstract:

    Fresh Ground Pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P

  • TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long‐term Frozen Storage: Effects of Packaging
    Journal of Food Science, 1992
    Co-Authors: M. Susan Brewer, W.illiam G. Ikins, C.arole A.z. Harbers
    Abstract:

    Ground Pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap(S), aluminum foil (A), or Saran-aluminum foil combination (SA) and frozen at -17 degrees C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were steam distilled, volatilized at 60 degrees C, and 1 mL samples of headspace gas was analyzed using gas chromatography and mass spectrometry. Spectra for individual peaks on the total ion chromatograms were identified with spectra from known standards. Ground Pork (cooked to 75 degrees C) was evaluated by a trained sensory panel for flavor and texture. Rancid and acid odor and flavor scores and TBA values increased over time regardless of packaging treatment; however, V-packaged Pork had lower scores and P-packaged had higher scores at all time periods than did that in other materials. Eighteen volatiles were identified and quantified using GC/MS; 3-hydroxy-2-butanone had the highest correlation coefficients with TBA value, odor, and flavor scores.

Guy K. Sprouls - One of the best experts on this subject based on the ideXlab platform.

  • ALPHA‐TOCOPHEROL EFFECTS ON COLOR AND SENSORY CHARACTERISTICS OF Ground Pork DURING RETAIL DISPLAY
    Journal of Food Quality, 1997
    Co-Authors: Guy K. Sprouls, M. Susan Brewer
    Abstract:

    To assess the effects of α-tocopherol addition on lipid and pigment oxidation of Ground Pork, 10, 100 or 1000 ppm was added directly to Ground Pork in a food grade carrier (2 % Medium Chain Triglyceride Oil) then Pork was overwrapped with polyvinyl-chloride film and displayed at 4C for three days. Addition of α-tocopherol to Ground Pork had limited effects on color and sensory characteristics. Display time and light present during display had detrimental effects on a* value, total color, red color contributed by oxymyoglobin, percent of myoglobin, metmyoglobin and oxymyoglobin, visual red and grey colors.

  • TOCOPHEROL EFFECTS ON FROZEN Ground Pork COLOR
    Journal of Food Quality, 1997
    Co-Authors: Guy K. Sprouls, M.s. Brewer
    Abstract:

    To assess the effects of alpha-tocopherol addition on lipid and pigment oxidation of Ground Pork, 10, 100 or 1000 ppm was added directly in a food grade carrier (2% medium chain triglyceride oil) then Pork was overwrapped with polyvinyl-chloride (PVC) film and frozen (-34C) for seven months. Storage time increased extracted deoxymyoglobin percentage, metmyoglobin percentage determined by reflectance spectrophotometry, TBARS, hue angle, and pH, and decreased extracted oxymyoglobin percentage, L *, a* and b * values, and instrumental red color (% reflectance at 630 nm - % reflectance at 580 nm). Extracted metmyoglobin percentage increased through 140 days then decreased through 196 days. Alpha tocopherol increased deoxymyoglobin and decreased oxymyoglobin (extracted) expressed as a percentage of the total pigment, when compared with control samples. Metmyoglobin percentage (reflectance was highest in 10 ppm samples and lowest in 1000 ppm samples. Hue angle and total color were best correlated with other measures of red color.

  • Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork
    Journal of Food Science, 1995
    Co-Authors: M. Susan Brewer, Bharati K. Rostogi, Litsa Argoudelis, Guy K. Sprouls
    Abstract:

    Ground Pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads ( 105 CFU/ g). Ground Pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.

  • sodium lactate sodium chloride effects on aerobic plate counts and color of aerobically packaged Ground Pork
    Journal of Food Science, 1995
    Co-Authors: Susan M Brewer, Bharati K. Rostogi, Litsa Argoudelis, Guy K. Sprouls
    Abstract:

    Ground Pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads ( 105 CFU/ g). Ground Pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.

Susan M Brewer - One of the best experts on this subject based on the ideXlab platform.

  • sodium lactate sodium chloride effects on aerobic plate counts and color of aerobically packaged Ground Pork
    Journal of Food Science, 1995
    Co-Authors: Susan M Brewer, Bharati K. Rostogi, Litsa Argoudelis, Guy K. Sprouls
    Abstract:

    Ground Pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads ( 105 CFU/ g). Ground Pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.

  • sodium lactate sodium chloride effects on sensory characteristics and shelf life of fresh Ground Pork
    Journal of Food Science, 1993
    Co-Authors: P L Oconnor, Floyd K. Mckeith, Jan E Novakofski, Susan M Brewer, T. R. Carr
    Abstract:

    Fresh Ground Pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced Ground Pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 106 CFU/g SL extended shelf-life (3% SL) by about 12 days compared to controls.

  • tba values sensory characteristics and volatiles in Ground Pork during long term frozen storage effects of packaging
    Journal of Food Science, 1992
    Co-Authors: Susan M Brewer, Illiam W G Ikins, Arole C A Z Harbers
    Abstract:

    Ground Pork (30% fat) was packaged in vacuum bags (V), polyvinyl chloride film (P), Saran Wrap(S), aluminum foil (A), or Saran-aluminum foil combination (SA) and frozen at -17 degrees C for 13, 26, and 39 wk. Samples were analyzed for TBA value and pH. Volatiles were steam distilled, volatilized at 60 degrees C, and 1 mL samples of headspace gas was analyzed using gas chromatography and mass spectrometry. Spectra for individual peaks on the total ion chromatograms were identified with spectra from known standards. Ground Pork (cooked to 75 degrees C) was evaluated by a trained sensory panel for flavor and texture. Rancid and acid odor and flavor scores and TBA values increased over time regardless of packaging treatment; however, V-packaged Pork had lower scores and P-packaged had higher scores at all time periods than did that in other materials. Eighteen volatiles were identified and quantified using GC/MS; 3-hydroxy-2-butanone had the highest correlation coefficients with TBA value, odor, and flavor scores.

T. R. Carr - One of the best experts on this subject based on the ideXlab platform.

  • sodium lactate sodium chloride effects on sensory characteristics and shelf life of fresh Ground Pork
    Journal of Food Science, 1993
    Co-Authors: P L Oconnor, Floyd K. Mckeith, Jan E Novakofski, Susan M Brewer, T. R. Carr
    Abstract:

    Fresh Ground Pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P<0.05) SI and juiciness, and enhanced Ground Pork flavor. Sodium added as SL was less perceptible as “salty” than that added as NaCl. SL significantly reduced (P<0.05) APC; based on spoilage level of 106 CFU/g SL extended shelf-life (3% SL) by about 12 days compared to controls.

  • Sodium Lactate/Sodium Chloride Effects on Sensory Characteristics and Shelf‐Life of Fresh Ground Pork
    Journal of Food Science, 1993
    Co-Authors: P. L. O'connor, M. Susan Brewer, Floyd K. Mckeith, Jan E Novakofski, T. R. Carr
    Abstract:

    Fresh Ground Pork was formulated with sodium lactate (SL) (0, 1.5 or 3%) and sodium chloride (0, 0.5, 1, l.5, 2, 2.5 or 3%) to evaluate effects on sensory characteristics. Aerobic plate count (APC) over retail storage (25 days) was evaluated on samples rated in the mid-range (±0.5 S.D. of mean) of salty flavor intensity (SI) by a trained sensory panel. SL increased (P

P M Dixon - One of the best experts on this subject based on the ideXlab platform.

  • influence of sodium pyrophosphate on thermal inactivation of listeria monocytogenes in Pork slurry and Ground Pork
    Food Microbiology, 2001
    Co-Authors: Makuba A Lihono, Aubrey F Mendonca, James S Dickson, P M Dixon
    Abstract:

    The thermal inactivation (55–62·5°C) of Listeria monocytogenes in Pork slurry and Ground Pork that contained 0, 0·25 or 0·5% sodium pyrophosphate (SPP) was evaluated. Surviving cells were enumerated on Modified Oxford Medium. Decimal reduction (D)-values in Pork slurry control (0% SPP) were 8·15, 2·57, 0·99, and 0·18 min, at 55, 57·5, 60 and 62·5°C, respectively; D-values in Ground Pork ranged from 15·72 min at 55°C to 0·83 min at 62·5°C. D-values in Pork slurry that contained 0·25% SPP (w/v) were 4·75, 1·72, and 0·4 min, at 55, 57·5, and 60°C respectively; the values in Ground Pork ranged from 16·97 at 55°C to 0·80 min at 62·5°C. At 62·5°C,L. monocytogenes in slurry that contained SPP were killed too rapidly to allow determination of the D-value. Addition of 0·5% SPP further decreased (P<0·05) the heat resistance of L. monocytogenes in Pork slurry but not in Ground Pork. The z-values in slurry ranged from 4·63 to 5·47°C whereas higher z-values (5·25 to 5·77°C) were obtained in Ground Pork. Degradation of SPP to orthophosphates in Ground Pork was two or three times greater than in Pork slurry. Possible reasons for failure of SPP to reduce the thermal resistance of L. monocytogenes in Ground Pork are discussed.

  • Influence of sodium pyrophosphate on thermal inactivation of Listeria monocytogenes in Pork slurry and Ground Pork
    Food Microbiology, 2001
    Co-Authors: Makuba A Lihono, Aubrey F Mendonca, James S Dickson, P M Dixon
    Abstract:

    The thermal inactivation (55–62·5°C) of Listeria monocytogenes in Pork slurry and Ground Pork that contained 0, 0·25 or 0·5% sodium pyrophosphate (SPP) was evaluated. Surviving cells were enumerated on Modified Oxford Medium. Decimal reduction (D)-values in Pork slurry control (0% SPP) were 8·15, 2·57, 0·99, and 0·18 min, at 55, 57·5, 60 and 62·5°C, respectively; D-values in Ground Pork ranged from 15·72 min at 55°C to 0·83 min at 62·5°C. D-values in Pork slurry that contained 0·25% SPP (w/v) were 4·75, 1·72, and 0·4 min, at 55, 57·5, and 60°C respectively; the values in Ground Pork ranged from 16·97 at 55°C to 0·80 min at 62·5°C. At 62·5°C,L. monocytogenes in slurry that contained SPP were killed too rapidly to allow determination of the D-value. Addition of 0·5% SPP further decreased (P

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