Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200mg/kg. Raw and cooked pork sausages were either over-wrapped with oxygen permeable film (aerobic storage) or stored in modified atmosphere packages (MAP) containing 80% O(2):20% CO(2) or 70% N(2):30% CO(2), respectively for 7 days at 4°C. Effects on fatty acid profiles, lipid oxidation, colour and sensorial properties were investigated. α-Linolenic acid increased from 1.34% (control) to 8.91% (LO) and up to 11.2% (LGTC 200 and LGCA 200). Addition of fish oil increased levels of EPA from 0.05% (control) to 2.83% (FO), 3.02% (FGTC 200) and 2.87% (FGCA 200) and DHA levels increased from 0.04% (control) to a maximum of 1.93% (FGTC 200). Lipid oxidation was low in raw and cooked linseed oil containing sausages. GTC (200mg/kg) significantly (P<0.05) reduced lipid oxidation in raw fish oil containing sausages after 7 days of storage. Colour parameters in raw pork sausages were unaffected by the packaging atmosphere. L(∗) lightness values were lower (P<0.05) in LGTC 200 and a(∗) redness values lower (P<0.05) in LGTC 200 and FGTC 200 after 7 days of storage. Sensory scores of cooked pork sausages were unaffected by linseed oil addition. Flavour and overall acceptability scores in cooked fish oil containing sausages were improved by GTC addition. Results obtained demonstrate potential for the production of nutritionally enhanced fresh pork sausages

Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

peer-reviewedCorrelating volatile compounds with the sensory attributes of whole milk powder (WMP) is fundamental for appreciating the effect of lipid oxidation (LO) on sensory perception. LO compounds can adversely affect the sensory perception of WMP by imparting rancid, metallic, and painty notes. Whole milk powders derived from milk produced by cows maintained on a pasture diet (grass and grass-clover mix) versus a nonpasture diet [total mixed ration (TMR); concentrates and silage] were stored at room temperature 21°C (ambient storage) and 37°C (accelerated storage) and analyzed for volatile compounds and sensory attributes every 2 mo for a total of 6 mo. Thirteen volatile compounds originating from LO were chosen to track the volatile profile of the WMP during storage. Color, composition, total fatty acid, and free fatty acid profiling were also carried out. Significant variations in the concentrations of 14 fatty acids were observed in WMP based on diet. Concentrations of free fatty acids increased in all sample types during storage. Similar trends in sensory attributes were observed with an increase in painty attributes, corresponding to an increase in hexanal. Buttery/toffee attributes were found to be more closely correlated with TMR WMP. Those WMP derived from pasture diets were found to be more susceptible to LO from a volatile perspective, particularly in relation to aldehyde development, which is likely due to increased concentrations of conjugated linoleic acid and α-linolenic acid found in these samples

Creativity in primary level dance education: moving beyond assumption

This is a preprint of an article whose final and definitive form has been published in Research in Dance Education © 2007 Copyright Taylor & Francis; Research in Dance Education is available online at http://www.informaworld.com.This paper represents the final layer of analysis carried out in a study investigating the conceptions of and approaches to creativity of three expert specialist dance teachers within late primary age dance education in the UK. This research journeyed through a number of phases culminating in an analysis of the pedagogical dilemmas encountered by the three teachers in their specific situations in relation to creativity in dance education in the current UK climate. This article details the dilemmas and their solutions, articulating the issues and tensions which, within the kinds of situation studied, might be endangering meaningful creative experiences for learners in dance education. Within a theoretical framework, the findings map the terrain for this particular group of teachers, and offer 'images of the possible' for other dance and education professionals. The paper culminates by offering suggestions of future directions for intertwining research and developing practice in creativity in dance and education research in this area.This research was initially supported by a Research Studentship from the LABAN Graduate School and subsequently by a Post Graduate Award from the Arts and Humanities Research Council

EFFECT OF HOT BONING AND ELEVATED BRINE TEMPERATURE ON THE PROCESSING, STORAGE AND EATING QUALITY OF CURED BEEF HINDQUARTER (M. BICEPS FEMORIS) AND FOREQUARTER (M. PECTORALIS PROFUNDUS) MUSCLES

peer-reviewedEating quality, processing and storage attributes were examined in hot- and cold-boned beef (90 min and 24 h postmortem, respectively) post from two muscles (M. biceps femoris [BF] and M. pectoralis profundus [PP]) injected with curing brines at conventionally chilled (2–4C) and elevated temperature (15–17C) curing brines, stored over 21 days (4C). The pH/temperature profiles showed all hot-boned experimental treatments were outside of the reported ranges for the occurrence of cold or heat shortening. Hot-boned beef did not exhibit any significant added or reduced functionality compared to conventionally-boned beef i.e., cook loss and final yield unaffected in BF and PP muscles. Cold-boned BF products were harder (P < 0.05) than hot-boned; however, this was not supported by sensory analysis. Samples prepared with elevated brine temperatures had a detrimental effect on the sensory characteristics of PP hams. Principal component and hierarchical cluster analyses (PCA and HCA, respectively) were used to better visualize the underlying structure between the quality measurements and samples, showing gradual product deterioration over storage. Although the combination of hot boning and higher brine temperature led to expected higher bacterial numbers, microbial stability of the product was maintained after 21 days.Food Institutional Research Measur

The ‘Dairy Nitrogen Fertiliser Advisor’ - a method of testing farmers’ fertiliser decisions against a meta-analysis N-response function

Decisions about using N fertiliser rely typically on rules based on expected average pasture responses to N applied, a flawed criterion from the perspective of production economic theory. In this paper, the rationale for a web-based tool called the ‘Dairy Nitrogen Fertiliser Advisor’ (the ‘N-Advisor’) is presented. The tool uses marginal analysis to inform dairy farmers and their advisors about how a range of N applications applied to a particular paddock for a particular grazing rotation add to profits. The tool contains response functions for each Australian state and season derived from a meta-analysis of experiments in pasture yield response to nitrogenous fertiliser undertaken across Australia during the past 40 years. The response functions have the Mitscherlich form and exhibit the biologically sound diminishing returns required for the economic analysis. The N-Advisor enables the decision-maker to explore the effect of changes in fertiliser costs and the value of the extra pasture consumed on the N application that provides the minimum acceptable rate of return on investment. It also enables uncertainty associated with the fertiliser investment to be considered. The production and profit information that can be estimated using the N-Advisor has sufficient rigour and relevance to add value to decisions dairy farmers make about applying N