The Experts below are selected from a list of 13605 Experts worldwide ranked by ideXlab platform
R.t. Baublits - One of the best experts on this subject based on the ideXlab platform.
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enhancement with varying phosphate types concentrations and Pump Rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% Pump) or 118% (18% Pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between Pump Rates, steaks enhanced at an 18% Pump Rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% Pump Rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% Pump Rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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Pump Rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-Rated characteristics.
Meat science, 2005Co-Authors: R.t. Baublits, J.-f. Meullenet, J.t. Sawyer, J.m. Mehaffey, A. SahaAbstract:Fresh pork loins (n = 15; muscle sections, n = 30) were utilized to evaluate the effects of Pump Rate (0%, 6%, or 12%) with a solution of sodium tripolyphosphate and sodium chloride (0.4% and 1.0% targeted final product concentrations, respectively), and cooked endpoint internal temperature (71 or 82 °C) on instrumental texture, descriptive sensory profiles and consumer acceptance. Loins enhanced at a 12% Pump Rate had a higher (P 0.05) in juiciness, regardless of endpoint temperature. However, untreated chops cooked to 82 °C were less juicy (P < 0.05) than untreated chops cooked to 71 °C, suggesting retained palatability when enhanced chops are cooked to more abusive temperatures.
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effects of sodium chloride phosphate type and concentration and Pump Rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% Pump) or 118% (18% Pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% Pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% Pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were Rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% Pump Rate, compared to a 12% Pump Rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
Z B Johnson - One of the best experts on this subject based on the ideXlab platform.
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enhancement with varying phosphate types concentrations and Pump Rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% Pump) or 118% (18% Pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between Pump Rates, steaks enhanced at an 18% Pump Rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% Pump Rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% Pump Rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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effects of sodium chloride phosphate type and concentration and Pump Rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% Pump) or 118% (18% Pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% Pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% Pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were Rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% Pump Rate, compared to a 12% Pump Rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
Muhammet Dervisoglu - One of the best experts on this subject based on the ideXlab platform.
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Optimization of spray drying process parameters for kefir powder using response surface methodology
LWT - Food Science and Technology, 2015Co-Authors: Ilyas Atalar, Muhammet DervisogluAbstract:Abstract In this study response surface methodology (RSM) was used to optimize the spray drying process conditions for production of kefir powder. Influence of inlet air temperature (120–180 °C), feed temperature (4–30 °C) and Pump Rate (20–40%) on the survival Rates of microorganisms, outlet temperature, moisture content and water activity were assessed after drying and modeled by RSM. A lab-scale spray dryer (Mini Spray Dryer B–290, Switzerland) was used to carry out the drying experiments which are planned according to Central Composite Rotatable Design (CCRD). Inlet temperature was found as the main factor that effects the all responses statistically significant ( p
A. Saha - One of the best experts on this subject based on the ideXlab platform.
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Pump Rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-Rated characteristics.
Meat science, 2005Co-Authors: R.t. Baublits, J.-f. Meullenet, J.t. Sawyer, J.m. Mehaffey, A. SahaAbstract:Fresh pork loins (n = 15; muscle sections, n = 30) were utilized to evaluate the effects of Pump Rate (0%, 6%, or 12%) with a solution of sodium tripolyphosphate and sodium chloride (0.4% and 1.0% targeted final product concentrations, respectively), and cooked endpoint internal temperature (71 or 82 °C) on instrumental texture, descriptive sensory profiles and consumer acceptance. Loins enhanced at a 12% Pump Rate had a higher (P 0.05) in juiciness, regardless of endpoint temperature. However, untreated chops cooked to 82 °C were less juicy (P < 0.05) than untreated chops cooked to 71 °C, suggesting retained palatability when enhanced chops are cooked to more abusive temperatures.
A H Brown - One of the best experts on this subject based on the ideXlab platform.
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enhancement with varying phosphate types concentrations and Pump Rates without sodium chloride on beef biceps femoris quality and sensory characteristics
Meat Science, 2006Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Beef biceps femoris muscles (n = 45) were used to evaluate the effect of enhancement with solutions containing sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight, without sodium chloride. All solutions were injected into muscle samples at either 112% (12% Pump) or 118% (18% Pump) of raw product weight. Muscles enhanced with STPP or TSPP had a higher (P 0.05) in pH between SHMP and CNT. Muscles enhanced with STPP had less (P 0.05) in free water. Steaks enhanced with SHMP had greater (P 0.05) from CNT. Phosphate inclusion at 0.2% allowed for greater (P 0.05) cooking losses as CNT. Although there were no differences (P > 0.05) in cooking loss between Pump Rates, steaks enhanced at an 18% Pump Rate had greater (P 0.05) cooking losses as CNT. Enhancement with any of the three phosphate types or either concentration did not improve (P > 0.05) sensory tenderness or juiciness characteristics compared to CNT, but enhancement at an 18% Pump Rate allowed for improved (P < 0.05) overall tenderness, compared to a 12% Pump Rate. These results suggest that while phosphate enhancement independent of sodium chloride generally did not improve water retention, cooked yields and palatability compared to untreated samples, utilizing higher phosphate concentrations or utilizing STPP or TSPP effectively retained the additional water associated with solution enhancement, allowing for similar free water and cook yields as untreated samples.
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effects of sodium chloride phosphate type and concentration and Pump Rate on beef biceps femoris quality and sensory characteristics
Meat Science, 2005Co-Authors: R.t. Baublits, F W Pohlman, A H Brown, Z B JohnsonAbstract:Abstract Beef biceps femoris muscles ( n = 45) were used to evaluate the effect of enhancement with solutions comprising 2.0% sodium chloride and either sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP), or tetrasodium pyrophosphate (TSPP) at either 0.2% or 0.4% of product weight. All solutions were injected into muscle samples at either 112% (12% Pump) or 118% (18% Pump) of raw product weight. Muscles treated with all three phosphate types had decreased ( P P P > 0.05) from CNT. Disregarding phosphate type, steaks with 0.4% phosphate inclusion bound more ( P P P > 0.05) from CNT. Steaks injected at 18% Pump had greater ( P P > 0.05) in free water, water binding, or cooking losses from steaks injected at 12% Pump. Although there were no differences ( P > 0.05) in Warner–Bratzler shear force in this study, steaks with SHMP, STPP, and TSPP all were Rated more tender, and juicier ( P P biceps femoris muscles with STPP or TSPP can improve water retention, yield, and palatability characteristics. Additionally, enhancement with a phosphate/salt solution at an 18% Pump Rate, compared to a 12% Pump Rate, can allow for improved sensory tenderness perceptions without decreasing product yields.
