Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods : A Comprehensive Review of Recent Technological Advances

Muscle food products play a vital role in human nutrition due to their sensory quality and high nutritional value. One well-known challenge of such products is the high perishability and limited shelf life unless suitable preservation or processing techniques are applied. Thermal processing is one of the well-established treatments that has been most commonly used in order to prepare food and ensure its safety. However, the application of inappropriate or severe thermal treatments may lead to undesirable changes in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive to thermal treatments, such as fish and meat and their products. In recent years, novel thermal treatments (e.g., ohmic heating, microwave) and non-thermal processing (e.g., high pressure, cold plasma) have emerged and proved to cause less damage to the quality of treated products than do conventional techniques. Several traditional assessment approaches have been extensively applied in order to evaluate and monitor changes in quality resulting from the use of thermal and non-thermal processing methods. Recent advances, nonetheless, have shown tremendous potential of various emerging analytical methods. Among these, spectroscopic techniques have received considerable attention due to many favorable features compared to conventional analysis methods. This review paper will provide an updated overview of both processing (thermal and non-thermal) and analytical techniques (traditional methods and spectroscopic ones). The opportunities and limitations will be discussed and possible directions for future research studies and applications will be suggested

Quantity food production text and cognitive evaluation device development

This research was designed to develop a quantity food preparation study guide of selected topics combining the basic knowledge in the purchasing, production, and storage of foods and the related principles of food science. A 66-item cognitive achievement test was developed to measure cognitive change. Marshall and Merritt\u27s (1985) Learning Style Questionnaire (LSQ) was used to investigate the relationship between respondents\u27 learning styles and cognitive change between pre- and posttest administrations. Statistical analyses were completed to research relationships between and among cognitive change, learning style, and selected demographic data: age, gender, time spent reading the study guide, months of work experience, and highest attained level of education;The research sample consisted of 31 students enrolled in Quantity Food Production Management Experience, HRI 380L, at Iowa State University, Ames, Iowa; 18 students enrolled in the Food Production Training Program at Clinton Community College, Clinton, Iowa; and 17 students enrolled in the Food Production Training Program at Des Moines Area Community College, Ankeny, Iowa;The predominant learning style as theorized by Kolb (1976) for the students in the research samples was that of diverger. The study assumed there were no significant changes between pre- and post-learning styles;The demographic variables of age, gender, and highest level of education attained and months of related foodservice work experience were used to investigate any significant (p ≤.05) relationships with learning style and cognitive change. None of the demographic variables demonstrated predictability of cognitive change. Only pretest highest level of education attained, age, and gender were significantly related with learning style at the p ≤.01, p ≤.05 levels, respectively;As expected, cognitive change is positively correlated with posttest scores (r =.660, p ≤.01). Pretest and posttest scores are also positively correlated (r =.662, p ≤.01). The mean pretest score for the combined groups is 33.1 with a standard deviation of 5.7. The mean posttest score is slightly higher, 36.3, with a standard deviation of 7.5. The mean combined group mean cognitive change score is 3.2 with a standard deviation of 5.7;The number of minutes spent reading the QFPS guide is positively correlated with posttest scores (r =.289, p ≤.05; 8.35% of the cognitive change score is attributable to the posttest score;The 66-item cognitive achievement test demonstrated a Kuder-Richardson reliability estimate of.77. The refined 55-item test\u27s KR-20 is.75;As a result of the positive cognitive change, respondent evaluations, and resulting Kuder-Richardson reliability estimates, the Quantity Food Production Study guide and cognitive achievement device are an acceptable educational method for the target population, self-directed adult learners working as foodservice supervisors in intermediate and extended-care nursing facilities

Montana Kaimin, November 12, 1993

Student newspaper of the University of Montana, Missoula.https://scholarworks.umt.edu/studentnewspaper/9694/thumbnail.jp

Duck and Goose Meat Product Processing Technology

200 pages, illustrations (some color)

Montana Kaimin, November 12, 1993

Student newspaper of the University of Montana, Missoula.https://scholarworks.umt.edu/studentnewspaper/9694/thumbnail.jp

The George-Anne

Jiu Jitsu Takes GSU by Force Photo Essay Campus News News Briefs Classifieds Sports New

Chinese-Style Meat Products Processing Science and Technology

284 pages, illustrations (some color)

Inhibitory activities of vitamins on 7-ketocholesterol formation in both chemical model systems and beef patties

Technical Session V: abstract O-V-04Cholesterol Oxidation Products (COPs), produced by Cholesterol oxidation, are a family of oxidative products generated in high-temperature processing and prolonged storage. COPs could be differentiated into two distinct origins – enzymatic and non-enzymatic source. They are implicated in various food sources, and known to exert certain chemical effects like toxicity, HMG-COA reductase inhibition and atherogenesis effect on human. Considerable researches were conducted to develop strategies as to reduce the associated risk. Yet, direct evidence regarding their effects on COPs formation is still lacking. The formation pathways of COPs have partially elucidated. However, there is still controversy over the inhibition mechanism on COPs formation. The objective of the present study is to identify potent inhibitors of COPs formation from 15 vitamins using chromatographic methods in beef patties. Moreover, the roles of pyridoxamine (the most potent inhibitors) in the formation of 7-ketocholesterol is characterized. The detailed mechanism involved in cholesterol oxidation model system is elucidated. To conclude, vitamin C, A, E and PM can significantly lower the formation of 7-ketocholesterol. Their antioxidant activities only make minor contribution to their inhibitory activities. Their inhibitory activities are mainly mediated via their direct participation in Cholesterol oxidation: direct trapping of the final secondary oxidative product – 7-ketocholesterol.postprin