The Experts below are selected from a list of 237 Experts worldwide ranked by ideXlab platform
Manuel Juárez - One of the best experts on this subject based on the ideXlab platform.
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An approach for objective and automated identification of Pork belly firmness.
Meat science, 2020Co-Authors: B. Uttaro, S. Zawadski, Manuel JuárezAbstract:Abstract A series of studies was performed to develop and test a method adaptable for early automated sorting of Pork Bellies based on firmness. Flattened and non-flattened, bone-in, skin-on primal Bellies were fed skin-down, caudal end foremost on to a horizontal (0°) or raised (30°) conveyor with an adjustable nosebar (o = 14 mm). The drop angle, after 24 cm of belly had passed the nosebar, was strongly correlated with subjective floppiness (r = 0.77–0.82; P ≤ .0001) and moderately correlated with fat thicknesses (r = 0.47–0.67; P ≤ .0001). On a 0° conveyor, drop angle relationships were generally weakest for non-flattened Bellies, but moderate and similar for flattened Bellies at 0°, as well as for both flattened and non-flattened Bellies at 30°. The method appears to show promise for commercial production use. Further work is required on the impact of belt speed, firmness categorization, and the relationship to the current bar bend research method.
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Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting Pork belly softness.
Meat science, 2018Co-Authors: O.p. Soladoye, Nuria Prieto, Oscar Lopez-campos, Jennifer L. Aalhus, B. Uttaro, Jordan Cyril Roberts, Ivy L. Larsen, Phyllis J. Shand, Claude Gariépy, Manuel JuárezAbstract:Abstract Pork Bellies (n = 198) were scanned with dual energy X-ray absorptiometry (DXA). Visible and near-infrared reflectance (Vis-NIR) spectra were collected from the lean (latissimus dorsi), subcutaneous fat and intermuscular fat layers. Belly-flop angle and subjective belly scores were collected as measures of Pork belly softness. Vis-NIR spectra from a single fat layer could explain between 72.7 and 81.1% of the variation in Pork belly softness (43.6–72.4% in validation set). The combination of the lean and subcutaneous layers improved the calibration model fit to 79.7–99.9% (66.3–71.5% in validation set). The DXA estimates explained 62.3% of variation in Pork belly softness (65.2% in validation set). Results indicated that DXA and NIR technologies could potentially be utilized for Pork belly softness sorting in the Pork industry.
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
Food research international (Ottawa Ont.), 2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, Phyllis J. Shand, Claude Gariépy, Michael E. R. Dugan, Mario Estévez, Manuel JuárezAbstract:This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein oxidation (PROTOX) and heterocyclic aromatic amines (HAA) in bacon. Forty-four Pork Bellies selected from pigs varying in breed, sex and diets to introduce variability in composition were processed as bacon. Sliced-bacon was stored at 4°C either for 2 or 28days and these storage groups were cooked either with microwave or frying pan. Microwave led to significantly higher PROTOX (P 0.05) by the cooking methods and storage times. Similarly, the fatty acid composition of Pork belly did not significantly influence the production of HAA, TBARS and PROTOX produced in bacon during cooking. Overall, microwave cooking had lesser impact on the production of carcinogenic compounds in bacon with only minor impact on sensory attributes.
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Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield
2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, B. Uttaro, Phyllis J. Shand, Claude Gariépy, S. Zawadski, Manuel JuárezAbstract:ObjectivesPork belly softness is a major quality defect that has reduced processors’ and packers’ profitability due to its effect on fabrication efficiency, bacon shelf stability, sensory quality and possibly, bacon slicing yield. Despite the importance of Pork belly softness, its multifactorial nature has hampered its effective assessment, sorting and quality control in the industry. The present research attempted to explore various physical and compositional factors that may influence Pork belly softness. Materials and MethodsA total of 199 pigs of 3 different genotypes (Duroc, Lacombe and Iberian crossbred), 2 sexes (barrow and gilt), 2 slaughter weights (120 and 140 kg) and 3 different diets (flaxseed, canola, and control) were utilized in this study to comprehensively represent potential variability in the Pork market place. Following a 24 h chill, left Bellies were fabricated and belly softness assessed using both an objective measure of belly flop angle and a 5-point subjective scale. Physical factors including measures of belly thickness, length, width and weight were obtained from the Pork Bellies. Compositional factors including proximate analysis, fatty acid profile and iodine value were also determined on three predetermined belly layers. Forty-five right side Bellies were also processed into bacon to assess overall bacon yield. ResultsThe subjective belly score and the belly flop angle measurement were strongly negatively correlated (r = -0.89, P < 0.01). Parameters that were negatively correlated with belly flop angle measurements (r = -0.46 to -0.72, P < 0.01) included: belly moisture and lean content; iodine value (IV), linoleic acid content, polyunsaturated fatty acids (PUFA), PUFA/SFA, n-6 and n-3 (omega 6 and 3) fatty acids; and belly width and thickness of the latissimus dorsi muscle. Belly flop angle was positively correlated (r = 0.45 to 0.76, P < 0.01) with belly total fat content, weight, back fat firmness, saturated fatty acids (SFA), fat layers thickness and overall belly thickness. Following appropriate data cleansing for collinearity, a significant model with eight predictors accounting for about 85% of the objective measure for belly softness was developed using the stepwise regression procedure (P < 0.05). About 84% of the observed belly softness variability was accounted for by six factors, including belly width at the midpoint, length, weight, palmitic acid of the subcutaneous fat, linoleic acid of the intermuscular fat and thickness of the latisimus dorsi. Other predictors that marginally contributed to this model included total fat content and fat firmness assessed with a durometer. Overall, physical factors contributed more to the belly softness prediction model compared to the compositional parameters when analyzed separately (R² = 0.82 vs. 0.67). In the present study, IV only accounted for 49% of the observed variation. Although belly softness did not seem to have any relationship with bacon slice yield on the subset of Bellies considered (r = 0.05, P = 0.76), it was significantly correlated with bacon cook loss and smokehouse yield (r = 0.62 to 0.76, P < 0.01). ConclusionIncorporation of physical measures into a system to assess belly firmness in the industry may be warranted. Belly softness may be associated with bacon cook loss and smokehouse yield, but its association with slice yield may require further consideration.
A C Dilger - One of the best experts on this subject based on the ideXlab platform.
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effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced Pork Bellies
Journal of Food Science, 2014Co-Authors: B K Lowe, B M Bohrer, S F Holmer, D D Boler, A C DilgerAbstract:UNLABELLED Objectives were to characterize differences in Pork Bellies that were stored frozen for different durations prior to processing and characterize sensory properties of the bacon derived from those Bellies when stored in either retail or food service style packaging. Bellies (n = 102) were collected from 4 different time periods, fresh Bellies (never frozen) and Bellies frozen for 2, 5, or 7 mo, and manufactured into bacon under commercial conditions. Food service bacon was packaged in oxygen-permeable polyvinyl lined boxes layered on wax-covered lined paper and blast frozen (-33 °C) for 45 or 90 d after slicing. Retail bacon was vacuum-packaged in retail packages and refrigerated (2 °C) in the dark for 60 or 120 d after slicing. At the end of respective storage times after slicing, bacon was analyzed for sensory attributes and lipid oxidation. Off-flavor and oxidized odor of bacon increased (P < 0.01) with increasing storage time in both packaging types. Lipid oxidation increased (P < 0.01) as storage time increased from day 0 to day 45 in food service packaged bacon from frozen Bellies, but was unchanged (P ≥ 0.07) with time in food service packaged bacon from fresh Bellies. Lipid oxidation was also unchanged (P ≥ 0.21) over time in retail packaged bacon, with the exception of Bellies frozen for 5 mo, which was increased from day 0 to day 90. Overall, off-flavor, oxidized odor, and lipid oxidation increased as storage time after processing increased. Freezing Bellies before processing may exacerbate lipid oxidation as storage time after processing was extended. PRACTICAL APPLICATION Bacon can be packaged and managed several different ways before it reaches the consumer. This research simulated food service (frozen) and retail packaged (refrigerated) bacon over a range of storage times after slicing. Off-flavor and oxidized odor increased as storage time after processing increased in both packaging types. Lipid oxidation increased as storage time after slicing increased to a greater extent in food service packaging.
O.p. Soladoye - One of the best experts on this subject based on the ideXlab platform.
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Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting Pork belly softness.
Meat science, 2018Co-Authors: O.p. Soladoye, Nuria Prieto, Oscar Lopez-campos, Jennifer L. Aalhus, B. Uttaro, Jordan Cyril Roberts, Ivy L. Larsen, Phyllis J. Shand, Claude Gariépy, Manuel JuárezAbstract:Abstract Pork Bellies (n = 198) were scanned with dual energy X-ray absorptiometry (DXA). Visible and near-infrared reflectance (Vis-NIR) spectra were collected from the lean (latissimus dorsi), subcutaneous fat and intermuscular fat layers. Belly-flop angle and subjective belly scores were collected as measures of Pork belly softness. Vis-NIR spectra from a single fat layer could explain between 72.7 and 81.1% of the variation in Pork belly softness (43.6–72.4% in validation set). The combination of the lean and subcutaneous layers improved the calibration model fit to 79.7–99.9% (66.3–71.5% in validation set). The DXA estimates explained 62.3% of variation in Pork belly softness (65.2% in validation set). Results indicated that DXA and NIR technologies could potentially be utilized for Pork belly softness sorting in the Pork industry.
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
Food research international (Ottawa Ont.), 2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, Phyllis J. Shand, Claude Gariépy, Michael E. R. Dugan, Mario Estévez, Manuel JuárezAbstract:This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein oxidation (PROTOX) and heterocyclic aromatic amines (HAA) in bacon. Forty-four Pork Bellies selected from pigs varying in breed, sex and diets to introduce variability in composition were processed as bacon. Sliced-bacon was stored at 4°C either for 2 or 28days and these storage groups were cooked either with microwave or frying pan. Microwave led to significantly higher PROTOX (P 0.05) by the cooking methods and storage times. Similarly, the fatty acid composition of Pork belly did not significantly influence the production of HAA, TBARS and PROTOX produced in bacon during cooking. Overall, microwave cooking had lesser impact on the production of carcinogenic compounds in bacon with only minor impact on sensory attributes.
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Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield
2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, B. Uttaro, Phyllis J. Shand, Claude Gariépy, S. Zawadski, Manuel JuárezAbstract:ObjectivesPork belly softness is a major quality defect that has reduced processors’ and packers’ profitability due to its effect on fabrication efficiency, bacon shelf stability, sensory quality and possibly, bacon slicing yield. Despite the importance of Pork belly softness, its multifactorial nature has hampered its effective assessment, sorting and quality control in the industry. The present research attempted to explore various physical and compositional factors that may influence Pork belly softness. Materials and MethodsA total of 199 pigs of 3 different genotypes (Duroc, Lacombe and Iberian crossbred), 2 sexes (barrow and gilt), 2 slaughter weights (120 and 140 kg) and 3 different diets (flaxseed, canola, and control) were utilized in this study to comprehensively represent potential variability in the Pork market place. Following a 24 h chill, left Bellies were fabricated and belly softness assessed using both an objective measure of belly flop angle and a 5-point subjective scale. Physical factors including measures of belly thickness, length, width and weight were obtained from the Pork Bellies. Compositional factors including proximate analysis, fatty acid profile and iodine value were also determined on three predetermined belly layers. Forty-five right side Bellies were also processed into bacon to assess overall bacon yield. ResultsThe subjective belly score and the belly flop angle measurement were strongly negatively correlated (r = -0.89, P < 0.01). Parameters that were negatively correlated with belly flop angle measurements (r = -0.46 to -0.72, P < 0.01) included: belly moisture and lean content; iodine value (IV), linoleic acid content, polyunsaturated fatty acids (PUFA), PUFA/SFA, n-6 and n-3 (omega 6 and 3) fatty acids; and belly width and thickness of the latissimus dorsi muscle. Belly flop angle was positively correlated (r = 0.45 to 0.76, P < 0.01) with belly total fat content, weight, back fat firmness, saturated fatty acids (SFA), fat layers thickness and overall belly thickness. Following appropriate data cleansing for collinearity, a significant model with eight predictors accounting for about 85% of the objective measure for belly softness was developed using the stepwise regression procedure (P < 0.05). About 84% of the observed belly softness variability was accounted for by six factors, including belly width at the midpoint, length, weight, palmitic acid of the subcutaneous fat, linoleic acid of the intermuscular fat and thickness of the latisimus dorsi. Other predictors that marginally contributed to this model included total fat content and fat firmness assessed with a durometer. Overall, physical factors contributed more to the belly softness prediction model compared to the compositional parameters when analyzed separately (R² = 0.82 vs. 0.67). In the present study, IV only accounted for 49% of the observed variation. Although belly softness did not seem to have any relationship with bacon slice yield on the subset of Bellies considered (r = 0.05, P = 0.76), it was significantly correlated with bacon cook loss and smokehouse yield (r = 0.62 to 0.76, P < 0.01). ConclusionIncorporation of physical measures into a system to assess belly firmness in the industry may be warranted. Belly softness may be associated with bacon cook loss and smokehouse yield, but its association with slice yield may require further consideration.
B K Lowe - One of the best experts on this subject based on the ideXlab platform.
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effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced Pork Bellies
Journal of Food Science, 2014Co-Authors: B K Lowe, B M Bohrer, S F Holmer, D D Boler, A C DilgerAbstract:UNLABELLED Objectives were to characterize differences in Pork Bellies that were stored frozen for different durations prior to processing and characterize sensory properties of the bacon derived from those Bellies when stored in either retail or food service style packaging. Bellies (n = 102) were collected from 4 different time periods, fresh Bellies (never frozen) and Bellies frozen for 2, 5, or 7 mo, and manufactured into bacon under commercial conditions. Food service bacon was packaged in oxygen-permeable polyvinyl lined boxes layered on wax-covered lined paper and blast frozen (-33 °C) for 45 or 90 d after slicing. Retail bacon was vacuum-packaged in retail packages and refrigerated (2 °C) in the dark for 60 or 120 d after slicing. At the end of respective storage times after slicing, bacon was analyzed for sensory attributes and lipid oxidation. Off-flavor and oxidized odor of bacon increased (P < 0.01) with increasing storage time in both packaging types. Lipid oxidation increased (P < 0.01) as storage time increased from day 0 to day 45 in food service packaged bacon from frozen Bellies, but was unchanged (P ≥ 0.07) with time in food service packaged bacon from fresh Bellies. Lipid oxidation was also unchanged (P ≥ 0.21) over time in retail packaged bacon, with the exception of Bellies frozen for 5 mo, which was increased from day 0 to day 90. Overall, off-flavor, oxidized odor, and lipid oxidation increased as storage time after processing increased. Freezing Bellies before processing may exacerbate lipid oxidation as storage time after processing was extended. PRACTICAL APPLICATION Bacon can be packaged and managed several different ways before it reaches the consumer. This research simulated food service (frozen) and retail packaged (refrigerated) bacon over a range of storage times after slicing. Off-flavor and oxidized odor increased as storage time after processing increased in both packaging types. Lipid oxidation increased as storage time after slicing increased to a greater extent in food service packaging.
Jennifer L. Aalhus - One of the best experts on this subject based on the ideXlab platform.
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Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting Pork belly softness.
Meat science, 2018Co-Authors: O.p. Soladoye, Nuria Prieto, Oscar Lopez-campos, Jennifer L. Aalhus, B. Uttaro, Jordan Cyril Roberts, Ivy L. Larsen, Phyllis J. Shand, Claude Gariépy, Manuel JuárezAbstract:Abstract Pork Bellies (n = 198) were scanned with dual energy X-ray absorptiometry (DXA). Visible and near-infrared reflectance (Vis-NIR) spectra were collected from the lean (latissimus dorsi), subcutaneous fat and intermuscular fat layers. Belly-flop angle and subjective belly scores were collected as measures of Pork belly softness. Vis-NIR spectra from a single fat layer could explain between 72.7 and 81.1% of the variation in Pork belly softness (43.6–72.4% in validation set). The combination of the lean and subcutaneous layers improved the calibration model fit to 79.7–99.9% (66.3–71.5% in validation set). The DXA estimates explained 62.3% of variation in Pork belly softness (65.2% in validation set). Results indicated that DXA and NIR technologies could potentially be utilized for Pork belly softness sorting in the Pork industry.
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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon
Food research international (Ottawa Ont.), 2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, Phyllis J. Shand, Claude Gariépy, Michael E. R. Dugan, Mario Estévez, Manuel JuárezAbstract:This study aimed to examine the influence of cooking methods and pre-determined refrigerated storage days on the production of lipid oxidation (TBARS), protein oxidation (PROTOX) and heterocyclic aromatic amines (HAA) in bacon. Forty-four Pork Bellies selected from pigs varying in breed, sex and diets to introduce variability in composition were processed as bacon. Sliced-bacon was stored at 4°C either for 2 or 28days and these storage groups were cooked either with microwave or frying pan. Microwave led to significantly higher PROTOX (P 0.05) by the cooking methods and storage times. Similarly, the fatty acid composition of Pork belly did not significantly influence the production of HAA, TBARS and PROTOX produced in bacon during cooking. Overall, microwave cooking had lesser impact on the production of carcinogenic compounds in bacon with only minor impact on sensory attributes.
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Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield
2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, B. Uttaro, Phyllis J. Shand, Claude Gariépy, S. Zawadski, Manuel JuárezAbstract:ObjectivesPork belly softness is a major quality defect that has reduced processors’ and packers’ profitability due to its effect on fabrication efficiency, bacon shelf stability, sensory quality and possibly, bacon slicing yield. Despite the importance of Pork belly softness, its multifactorial nature has hampered its effective assessment, sorting and quality control in the industry. The present research attempted to explore various physical and compositional factors that may influence Pork belly softness. Materials and MethodsA total of 199 pigs of 3 different genotypes (Duroc, Lacombe and Iberian crossbred), 2 sexes (barrow and gilt), 2 slaughter weights (120 and 140 kg) and 3 different diets (flaxseed, canola, and control) were utilized in this study to comprehensively represent potential variability in the Pork market place. Following a 24 h chill, left Bellies were fabricated and belly softness assessed using both an objective measure of belly flop angle and a 5-point subjective scale. Physical factors including measures of belly thickness, length, width and weight were obtained from the Pork Bellies. Compositional factors including proximate analysis, fatty acid profile and iodine value were also determined on three predetermined belly layers. Forty-five right side Bellies were also processed into bacon to assess overall bacon yield. ResultsThe subjective belly score and the belly flop angle measurement were strongly negatively correlated (r = -0.89, P < 0.01). Parameters that were negatively correlated with belly flop angle measurements (r = -0.46 to -0.72, P < 0.01) included: belly moisture and lean content; iodine value (IV), linoleic acid content, polyunsaturated fatty acids (PUFA), PUFA/SFA, n-6 and n-3 (omega 6 and 3) fatty acids; and belly width and thickness of the latissimus dorsi muscle. Belly flop angle was positively correlated (r = 0.45 to 0.76, P < 0.01) with belly total fat content, weight, back fat firmness, saturated fatty acids (SFA), fat layers thickness and overall belly thickness. Following appropriate data cleansing for collinearity, a significant model with eight predictors accounting for about 85% of the objective measure for belly softness was developed using the stepwise regression procedure (P < 0.05). About 84% of the observed belly softness variability was accounted for by six factors, including belly width at the midpoint, length, weight, palmitic acid of the subcutaneous fat, linoleic acid of the intermuscular fat and thickness of the latisimus dorsi. Other predictors that marginally contributed to this model included total fat content and fat firmness assessed with a durometer. Overall, physical factors contributed more to the belly softness prediction model compared to the compositional parameters when analyzed separately (R² = 0.82 vs. 0.67). In the present study, IV only accounted for 49% of the observed variation. Although belly softness did not seem to have any relationship with bacon slice yield on the subset of Bellies considered (r = 0.05, P = 0.76), it was significantly correlated with bacon cook loss and smokehouse yield (r = 0.62 to 0.76, P < 0.01). ConclusionIncorporation of physical measures into a system to assess belly firmness in the industry may be warranted. Belly softness may be associated with bacon cook loss and smokehouse yield, but its association with slice yield may require further consideration.