The Experts below are selected from a list of 297 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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Performance of near-infrared (NIR) spectroscopy in Pork shoulder as a predictor for Pork Belly softness
Canadian Journal of Animal Science, 2020Co-Authors: Olugbenga P. Soladoye, Jennifer L. Aalhus, B. Uttaro, Ivy L. Larsen, Phyllis J. Shand, Claude Gariépy, Stephanie Lam, Nuria Prieto Benavides, Manuel JuárezAbstract:Pork Belly quality indicators are economically relevant in the Pork industry. Near-infrared (NIR) spectroscopy of the Pork shoulder outer subcutaneous fat layer, Belly flop angle and subjective sof...
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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 dimensional factors influencing Pork Belly firmness
Meat Science, 2017Co-Authors: O.p. Soladoye, Jennifer L. Aalhus, B. Uttaro, Phyllis J. Shand, Claude Gariépy, S. Zawadski, M.e.r. Dugan, Manuel JuárezAbstract:Abstract We explored various dimensional and compositional factors that can influence the perception of Pork Belly firmness. Bellies from 198 pigs of three different genotypes, two sexes, two slaughter weights and three different diets were recovered and Belly firmness was assessed using the Belly-flop angle and a 5-point scale subjective measurement. Dimensional and compositional factors were recorded on intact and sheet-ribbed bellies. Subjective Belly score was negatively correlated with Belly-flop angle ( r = − 0.89). Regression analysis accounted for 77 and 83% of the variability in subjective Belly firmness and Belly-flop angle measurement, respectively. Belly length, weight and width influenced both measures of Belly firmness, but these effects were more important for the Belly-flop angle. After correcting flop angle using Belly length, the effect of Belly weight disappeared and the effect of other traits was more like those observed for subjective scoring. Hence, undue effect of Belly length should be corrected for if this set-up is to be implemented in commercial plants.
Gilles Trystram - One of the best experts on this subject based on the ideXlab platform.
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Processing smoked Pork Belly by immersion in a complex solution at high temperature
Journal of Food Engineering, 2005Co-Authors: Isabelle Poligne, Antoine Collignan, Gilles TrystramAbstract:Abstract An assessment of various limitations in the traditional preparation of boucan e Pork indicated that the process and the end-product quality could be enhanced by certain innovations. The overall aim is to improve the quality of the end product while retaining the uniqueness and specific traits of traditional boucan e and also to assess the innovation potential with respect to processing a range of Pork-based products. For that reason, a novel technique involving immersion in a complex solution is proposed as an alternative to traditional processing. A predictive model was thus developed, combining a kinetic approach with surface response methodology. Mass transfers and impact on final product quality were discussed. With this innovation, the meat product can be salted, dried, cooked and smoked in a single step.
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Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing
LWT - Food Science and Technology, 2002Co-Authors: Isabelle Poligne, Bertrand Broyart, Gilles Trystram, Antoine CollignanAbstract:Abstract Boucane is a cured Pork Belly product from Reunion. This product is traditionally processed by salting, drying, cooking and smoking raw Pork Belly in one step or sequentially. A technique involving immersion in a concentrated solution (consisting of water, salt, glucose syrup and liquid smoke flavoring) is proposed with the aim of improving the efficiency of the boucane manufacturing process and enhancing the sanitary quality of the end product. The product could thus be directly dehydrated and formulated in a single operation by this alternative process. An artificial neural network model was developed to analyse and optimize this process. The model mathematically correlates the process command variables (temperature, sugar and liquid smoke flavoring concentrations of the immersion solution) with the end-product characteristics (water loss, salt, phenol and sugar gains, water activity and pH patterns).
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Characterization of traditional processing of Pork meat into boucané
Meat science, 2001Co-Authors: Isabelle Poligne, Antoine Collignan, Gilles TrystramAbstract:Abstract Boucane is a traditional meat product from Reunion that is obtained by salting, drying and hot smoking Pork Belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucane production process. The molecules derived from these two reactions are — along with smoke compounds — responsible for the flavour and colour of the end product.
Muhammad Ijaz Ahmad - One of the best experts on this subject based on the ideXlab platform.
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changes in in vitro protein digestion of retort pouched Pork Belly during 120 day storage
International Journal of Food Science and Technology, 2017Co-Authors: Yiting Zhou, Guanghong Zhou, Wanjun Yang, Zhigang Zhang, Muhammad Ijaz AhmadAbstract:Summary To investigate the effect of long-term storage on in vitro protein digestion of the retort-pouched Pork Belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS-PAGE and LC-MS-MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60-day storage to 25.4% after 120-day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC-MS-MS demonstrated changes in peptide composition and abundance with storage time. Long-term storage could deteriorate nutritive values of meat products by reducing digestible protein content.
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Changes in in vitro protein digestion of retort‐pouched Pork Belly during 120‐day storage
International Journal of Food Science and Technology, 2017Co-Authors: Yiting Zhou, Guanghong Zhou, Wanjun Yang, Xinglian Xu, Zhigang Zhang, Muhammad Ijaz Ahmad, Chunbao LiAbstract:Summary To investigate the effect of long-term storage on in vitro protein digestion of the retort-pouched Pork Belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS-PAGE and LC-MS-MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60-day storage to 25.4% after 120-day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC-MS-MS demonstrated changes in peptide composition and abundance with storage time. Long-term storage could deteriorate nutritive values of meat products by reducing digestible protein content.
Yiting Zhou - One of the best experts on this subject based on the ideXlab platform.
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changes in in vitro protein digestion of retort pouched Pork Belly during 120 day storage
International Journal of Food Science and Technology, 2017Co-Authors: Yiting Zhou, Guanghong Zhou, Wanjun Yang, Zhigang Zhang, Muhammad Ijaz AhmadAbstract:Summary To investigate the effect of long-term storage on in vitro protein digestion of the retort-pouched Pork Belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS-PAGE and LC-MS-MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60-day storage to 25.4% after 120-day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC-MS-MS demonstrated changes in peptide composition and abundance with storage time. Long-term storage could deteriorate nutritive values of meat products by reducing digestible protein content.
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Changes in in vitro protein digestion of retort‐pouched Pork Belly during 120‐day storage
International Journal of Food Science and Technology, 2017Co-Authors: Yiting Zhou, Guanghong Zhou, Wanjun Yang, Xinglian Xu, Zhigang Zhang, Muhammad Ijaz Ahmad, Chunbao LiAbstract:Summary To investigate the effect of long-term storage on in vitro protein digestion of the retort-pouched Pork Belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS-PAGE and LC-MS-MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60-day storage to 25.4% after 120-day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC-MS-MS demonstrated changes in peptide composition and abundance with storage time. Long-term storage could deteriorate nutritive values of meat products by reducing digestible protein content.
Isabelle Poligne - One of the best experts on this subject based on the ideXlab platform.
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Processing smoked Pork Belly by immersion in a complex solution at high temperature
Journal of Food Engineering, 2005Co-Authors: Isabelle Poligne, Antoine Collignan, Gilles TrystramAbstract:Abstract An assessment of various limitations in the traditional preparation of boucan e Pork indicated that the process and the end-product quality could be enhanced by certain innovations. The overall aim is to improve the quality of the end product while retaining the uniqueness and specific traits of traditional boucan e and also to assess the innovation potential with respect to processing a range of Pork-based products. For that reason, a novel technique involving immersion in a complex solution is proposed as an alternative to traditional processing. A predictive model was thus developed, combining a kinetic approach with surface response methodology. Mass transfers and impact on final product quality were discussed. With this innovation, the meat product can be salted, dried, cooked and smoked in a single step.
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effect of food processing on the safety and quality of meat products case of boucane a traditional salted dried smoked Pork Belly product from reunion island
Food sanitary safety 16 October 2002 Johannesburg South Africa, 2002Co-Authors: Isabelle Poligne, Antoine CollignanAbstract:Boucane is a traditional meat product which is stable under tropical conditions but its sanitary quality is often poor as it is smoked over embers. Numerous reactions take place during processing which contribute to end-product specificities. A revaluation of the process is seemed the most appropriate strategy to improve the safety, environmental and quality aspects. (Resume d'auteur)
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Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing
LWT - Food Science and Technology, 2002Co-Authors: Isabelle Poligne, Bertrand Broyart, Gilles Trystram, Antoine CollignanAbstract:Abstract Boucane is a cured Pork Belly product from Reunion. This product is traditionally processed by salting, drying, cooking and smoking raw Pork Belly in one step or sequentially. A technique involving immersion in a concentrated solution (consisting of water, salt, glucose syrup and liquid smoke flavoring) is proposed with the aim of improving the efficiency of the boucane manufacturing process and enhancing the sanitary quality of the end product. The product could thus be directly dehydrated and formulated in a single operation by this alternative process. An artificial neural network model was developed to analyse and optimize this process. The model mathematically correlates the process command variables (temperature, sugar and liquid smoke flavoring concentrations of the immersion solution) with the end-product characteristics (water loss, salt, phenol and sugar gains, water activity and pH patterns).
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Characterization of traditional processing of Pork meat into boucané
Meat science, 2001Co-Authors: Isabelle Poligne, Antoine Collignan, Gilles TrystramAbstract:Abstract Boucane is a traditional meat product from Reunion that is obtained by salting, drying and hot smoking Pork Belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water content and 5.6% salt content. Lipid oxidation and Maillard reactions are the main mechanisms involved in the boucane production process. The molecules derived from these two reactions are — along with smoke compounds — responsible for the flavour and colour of the end product.