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This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef meatballs fortified, or not, with 3% sugarcane fibre. TPA hardness of meatballs with fibre, cooked in boiling water, was lower compared to oven-baked and pan-fried (47.11, 56.24 and 59.22 N, respectively). Hardness also decreased with increasing fat content (5%, 10%, 15% and 20% fat; 62.07, 56.96, 54.02 and 45.51 N, respectively). Tetrasodium pyrophosphate and sodium tripolyphosphate provided similar results for all parameters except ash content where cooked meatballs with the latter were higher (1.98% and 2.22%, respectively). Cooking loss of 20% fat meatballs with fibre was lower (17.14%) compared to without fibre (20.28%). Loss of nutrients after cooking was lower for oven-baked compared to boiling. Using different ingredients to manipulate quality traits of meatballs is an alternative to manufacture suitable products for different market requirements, for example for elderly consumers.

Panelists in Saskatoon, Canada (n= 45) and Dhaka, Bangladesh (n= 98) participated in sensory evaluations of the sensory properties of both cooked and uncooked dehulled red lentil dal fortified with FeSO4·7H2O, NaFeEDTA or FeSO4·H2O at fortificant Fe concentrations of 800, 1,600 (both cooked and uncooked), or 2,800 ppm. Appearance, odor, and overall acceptability of cooked and uncooked samples were rated using a 9‐point hedonic scale (1 = dislike extremely to 9 = like extremely). Taste and texture were rated for the cooked samples prepared as typical south Asian lentil meals. Significant differences in sensory quality were observed among all uncooked and cooked samples at both locations. Overall, scores for all sensory attributes and acceptability of uncooked lentil decreased with increasing concentration of Fe in the fortificant; however, Fe fortification (particularly with NaFeEDTA) had small effects on acceptability. Panelists from Saskatoon provided a wider range of scores than those from Bangladesh for all attributes of cooked lentil. Overall, sensory evaluation of Fe fortification using NaFeEDTA minimally affected consumer perception of color, taste, texture, odor, and overall acceptability of cooked lentil. Reliability estimates (Cronbach's alpha [CA]) indicated that consumer scores were generally consistent for all attributes of all lentil samples (mean CA > 0.80). NaFeEDTA was found to be the most suitable Fe fortificant for lentil based on consumer acceptability. Consumption of 45 to 50 g of NaFeEDTA‐fortified lentil (fortificant Fe concentration of 1,600 ppm) per day meets the estimated average requirements (EARs) of Fe for humans (10.8 to 29.4 mg). Iron fortification of dehulled lentil dal may change organoleptic attributes that can influence consumer acceptability. Sensory evaluation by consumers helps to determine the effect on appearance, odor, taste, texture, and overall acceptability of fortified lentils. In this study, consumer acceptability was evaluated with panelists who consume lentil regularly. Panelists provided significantly different scores for 5 sensory attributes for 10 uncooked and 3 cooked lentil samples. Panelists reliably preferred NaFeEDTA as the most suitable Fe fortificant for dehulled lentils for 5 attributes. Overall, lentil dal fortified with NaFeEDTA can offer a simple and low‐cost solution to human health problems associated with iron‐related malnutrition.

Summary Flaxseed (Linum usitatissimum L.) protein is reported to release physiologically important amino acids and bioactive peptides during gastrointestinal (GI) digestion. The effect of seed mucilage and oil and thermal processing on the in vitro protein digestibility (IPD) of flaxseed protein was assessed under simulated GI digestion. Protein in ground whole flaxseed that contained both mucilage and oil had the lowest digestibility (12.61%). Baking and boiling before size reduction significantly (P

BACKGROUND: Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives of this study were to analyse the physicochemical, thermal and functional properties of chickpea protein isolates (CPIs) and compare them with those of soy (SPI) and pea (PPI) protein isolates. RESULTS: Extracted CPIs had mean protein contents of 728–853 g kg−1 (dry weight basis). Analysis of their deconvoluted Fourier transform infrared spectra gave secondary structure estimates of 25.6–32.7% α-helices, 32.5–40.4% β-sheets, 13.8–18.9% turns and 16.3–19.2% disordered structures. CPIs from CDC Xena, among Kabuli varieties, and Myles, among Desi varieties, as well as SPI had the highest water-holding and oil absorption capacities. The emulsifying properties of Kabuli CPIs were superior to those of PPI and Desi CPIs and as good as those of SPI. The heat-induced gelation properties of CPIs showed a minimum protein concentration required to form a gel structure ranging from 100 to 140 g L−1. Denaturation temperatures and enthalpies of CPIs ranged from 89.0 to 92.0 °C and from 2.4 to 4.0 J g−1 respectively. CONCLUSION: The results suggest that most physicochemical, thermal and functional properties of CPIs compare favourably with those of SPI and are better than those of PPI. Hence CPI may be suitable as a high-quality substitute for SPI in food applications. Copyright © 2011 Society of Chemical Industry

The combined effects of injection, packaging (modified atmosphere packaging [MAP] with 70% O2/ 30% CO2 and vacuum packaging [VP]), storage temperature (-1 °C and +4 °C), and storage time on the color, microbial and oxidative stability of beef and bison longissimus lumborum (LL) steaks were investigated. Beef LL steaks in MAP retained their bright red color longer than bison steaks. Bison steaks developed higher 2-Thiobarbituric acid reactive substances (TBARS) during storage, and this might have influenced the resulting rapid loss of redness from the bloomed meat. Storage at -1 °C in MAP provided greater color stability and a longer storage life for both meat species studied. Injection of salt/phosphate had a beneficial effect on the color stability of steaks during retail display; however, this positive effect was more pronounced for bison steaks compared with those of beef. Steaks stored overnight under MAP before retail display maintained the highest a* values for up to 5 d compared with those stored under vacuum. MAP-OV steaks generally maintained the highest OMB content for up to 5 d during retail display compared with those stored under vacuum. Nevertheless, OMB levels were significantly (P < 0.05) lower in bison steaks compared with those of beef irrespective of packaging treatments. Injected steaks and those stored at -1 °C had significantly (P < 0.05) higher OMB levels compared with non-injected counterparts and those stored at +4 °C, respectively. MAP is an excellent option for short-term storage due to its positive effects on meat color, but for longer storage, VP may be necessary. Storing meat under vacuum and then placing it under MAP just before retail display might be another option to increase shelf life.

The combined effect of marination and different cooking regimes on the cooking yield and palatability of bison and beef top round roasts was investigated. Semimembranosus (SM) muscles from beef and bison top rounds were injected with a marinade to achieve 20% extension by weight and 0.5% sodium chloride and 0.3% sodium tripolyphosphate levels and then subdivided into 4 roasts and cooked by following 4 cooking regimes: cooking at a constant temperature of 75 °C (control; C); similar to the control treatment except that roasts were held at an internal temperature of 55 °C for 45 min (Hold45) or 90 min (Hold90) prior to final cooking at 75 °C; initial cooking at 55 °C with a 5 °C increase in oven temperature every hour (Step-up) until the 71 °C internal temperature was achieved. Cooking yield, expressible moisture, purge, and shear force of processed roasts were determined. Marination by injection improved the yield and tenderness of beef and bison SM roasts. The cooking yield for injected samples (78%) was significantly (P < 0.05) higher compared with noninjected controls (68%). Injected SM roasts from bison had lower cooking losses than these from beef, whereas control samples from these 2 species did not differ in their cooking yields. Infected beef SM was more tender than bison SM; however, marination significantly reduced the shear force values of SM coasts for both species (i.e., shear force values of 82 N in control samples was reduced to 63 N in injected onest. The cooking regimes, Hold45, Hold90, and Step-up (which allowed a longer time at 55 to 60 °C), gave products with lower (P < 0.05) shear force values than those of the controls. Based on the cooking yield and time involved, the Hold45 treatment performed the best.

Effects of sodium tripolyphosphate (STPP; 0.1, 0.2, or 0.3%) and 0.5% Nacl on the color, cooking yield, and tenderness of moisture-enhanced elk longissimus lumborum (LL) and semimembranosus (SM) muscles were assessed. Injected samples had significantly (P < 0.05) lower L, a, and b values and significantly (P < 0.05) higher cooking yields and lower shear force values compared to controls; shear force values did not differ among marination treatments. The amino acid composition of elk meat was typical for those of red meat species. Elk meat was very lean and had a relatively high ratio of polyunsaturated to saturated fatty acids. The present study found that addition of 0.5% NaCl with 0.2% or 0.3% STPP to the marinade was best at improving the cooking yield and tenderness of the resultant products.

All ultra-low-fat (< 1%) pork bolognas had similar cook yield and composition. Addition of 4% hull-less waxy barley flour or meal to formulations provided the greatest purge control; 4% normal starch barley, wheat flour and potato starch were intermediate; 0.25% kappa-carrageenan or 1% soy protein concentrate had little effect on water holding and texture. Expressible moisture and purge were significantly correlated to moisture content and batter viscosity. Formulations with wheat flour and waxy barley meal were scored the firmest, while bologna with potato starch required the most force to compress. For most sensory properties, barley fractions performed similarly

Twenty-four halothane positive (HP) pigs received ammonium chloride (8 g/L), sodium bicarbonate (12.6 g/L) or water (HP control) ad libitum for 4 days and were then slaughtered. Hams from HP animals were pale, soft and exudative (PSE) and of inferior processing quality. Ammonium chloride induced a metabolic acidosis which further impaired cured ham quality (greater thaw purge, lower juiciness scores and less uniform slice appearance than comparable hams from control or bicarbonate treated HP hogs). Blood pH, carbonate and chloride concentration (day 3) were related to cured ham quality, indicating that acid-base balance may influence subsequent meat quality. Use of an alkaline salt provided little protection against PSE.

The thermal properties of kappa-carrageenan (KC) and/or beef under various ionic conditions were evaluated using Differential Scanning Calorimetry (DSC). The single endotherm observed for 2% aqueousKC (Tmax at 53 o C) shifted to 3439 i C with addition of 1-3% NaCl and 0.33% sodium tripolyphosphate. Three endotherms were observed for post-rigor bovine semimembranosus meat (Tmax at 37, 66 and 80 o C). Addition of salt/phosphate to beef had greater effects on Tmax than did 2% KC. On rescanning following 24 hr refrigerated storage, beef samples showed no thermal response, while KC treatments and beef/KC mixtures showed single endotherms at 53-63 and 69-76 o C, respectively, indicating a wide shift in melting temperature of KC both in the presence of meat and at higher ionic strength

Halothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (P

Ten polysaccharide gums at two levels (0.5 and 1.0%) were individually incorporated into algin/calcium (AC) and salt/phosphate (SP) structured beef rolls (