Canadian Institute of Food Technology Journal最新文献

The effects of light and storage temperature as well as packaging and freezing conditions on the color and flavor of steak-size cuts of beef were studied. After optimum development of color and vacuum packaging, prompt freezing by direct exposure to an air blast at about —20°F (—29°C) produced color similar to that of the unfrozen product. An initial meat temperature of about 32°F (0°C) was necessary for best results. Immersion freezing did not produce satisfactory appearance at any temperature tested. Exposure of the frozen beef to light at an intensity of 150-200 foot-candles caused appreciable color change in 1-7 days, depending on temperature, and pronounced change in 1-2 weeks, except at —40°F (—40°C) where comparable change occurred in three months. These marked changes were apparent though less pronounced after thawing. Off-flavor developed in samples exposed to light at 0°F and above in 1-2 months. Packaging material had no consistent effect on either color or flavor changes.

Results of preliminary tests on the efficiency of the anaerobic contact process in reducing the pollution load of liquid pear processing waste indicated that the chemical oxygen demand (COD) of pear waste could be reduced by 75-95% depending on rate of addition of waste. Tests were made with 30 1 digesters (design and operation described in detail) using pear waste with COD concentrations of 13,000 to 120,000 ppm to which small amounts of ammonium and phosphate salts and yeast extract had been added to facilitate digestion. The reduction in COD was highest at long liquid retention times (10 to 86 days were tested) and was independent of the rate of addition of volatile (i.e. at 600°C) solids (0.8 to 2.2 kg/(m³) (day) [0.050.14 lb./(ft.³) (day)] were tested). Excess sludge solids (mainly undigestible pear waste particles) amounted to about 10% of the pear waste solids. Tests are being continued to determine optimum operating conditions.

An accurate, rapid, safe, practical and simple method of measuring fat content in meat and meat products has been required for many years. The need became even more important with the advent of continuous and/or automated operations in the preparation of processed meat products.

Heating samples of ground raw and cooked meat and of meat products in an alkaline medium permitted separation of the fat portion. This fat portion was then measured by means of graduated Babcock bottles or other graduated volumetric devices. With meat materials ranging from about 5 to 50 % fat content, the result showed a very high correlation with those obtained from the classical ether extraction method and from the modified Babcock method described by Salwin et al. (1955). The new test takes about 7 minutes and requires rather simple equipment. It should then lend itself to commercial and industrial uses.

Une méthode précise, rapide, sûre, pratique et simple de mesurer la teneur en gras de la viande et des produits carnés a été l’objet de recherches depuis plusieurs années. Le besoin s’en est avéré plus important avec l’avènement des procédés continus et automatisés dans la préparation des produits de charcuterie.

En chauffant des échantillons de viande hachée crue et cuite dans un milieu alcalin il a été possible d’en séparer la portion lipidique qui fut ensuite mesurée au moyen de bouteilles Babcock et autres flacons volumétriques gradués. Avec des viandes contenant environ de 5 à 50% de gras les résultats obtenus démontrèrent une très forte corrélation avec ceux obtenus par la méthode classique d’extraction à l’éther et la méthode modifiée de Babcock décrite par Salwin et al. (1955). Le nouveau test exige environ 7 minutes et de l’équipement simple. Il devrait pouvoir s’adapter aux besoins commerciaux et industriels.