Made available in DSpace on 2014-06-11T19:35:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-04-29Bitstream added on 2014-06-13T18:46:41Z : No. of bitstreams: 1 ludtke_cb_dr_botfmvz.pdf: 268234 bytes, checksum: 32c965a0e3e2e008f419d9af28154ad3 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / O efeito do método de embarque e desembarque nas características da qualidade da carne e nos níveis sanguíneos de estresse foi avaliado em suínos provenientes de três linhagens genéticas (A, B, C) comercializadas no Brasil. Um total de 120 suínos machos, pesando em média 115Kg provenientes de três granjas apresentando distância do frigorífico variando de 100 a 120Km foram divididos em seis grupos (n= 20 suínos) e submetidos a dois tipos de veículos para o transporte. O veículo 1 possui um sistema de embarque e desembarque, com carroceria com piso móvel (E1) e o veículo 2 apresenta o embarque e desembarque convencional, com carroceria com piso fixo (E2). Para a avaliação da qualidade da carne utilizou-se as características físico-químicas (pH, cor, perda por exsudação e capacidade de retenção de água) e para os níveis de estresse no sangue, foram determinadas as concentrações de cortisol, lactato e creatina fosfoquinase. Os valores médios obtidos para o pH24h (5,60±0,046 e 5,57±0.046), cor L*24h(41,52±1,256 e 41,21±1,486), perda por exsudação (4,76±0,391 e 4,86±0.391) e capacidade de retenção de água (0,038±0,03 e 0,039±0,003) não demonstraram diferença significativa entre os métodos de embarque e desembarque (E1 e E2) nas genéticas A, B e C. Os dados da incidência de escoriações de pele no pernil (0,59±0,090; 0,531± 0,090), corpo (0,896±0,076; 0,757±0,076) e paleta (0,612±0,050; 0,531±0,050) também não diferiram entre os métodos de embarque e desembarque nas genéticas A, B e C. Constatou-se diferença (p<0,05) na concentração de cortisol entre os métodos de embarque e desembarque (E1 e E2), no entanto, os níveis de lactato e creatina fosfoquinase não diferiram significativamente. Níveis menores de cortisol plasmático (p<0,05) foram encontrados na linhagem genética A, quando comparada a B e C. Conclui-se... / The effect of loading and unloading methods on meat quality and on blood stress levels were evaluated in pigs from three genetic lineage (A, B, C) marketed in Brazil. 120 male pigs, weighing 115Kg on average, from three different farms whose distance from the slaughterhouse ranged from 110Km to 120Km, were divided in 6 groups (n=20 pigs) and subjected to two kinds of vehicle for transport. Vehicle 1 has loading and unloading system, with mobile floor body (E1) and vehicle 2 has conventional loading and unloading system, with fixed floor body (E2). For the evaluation of meat quality, physiochemical characteristics have been used (pH, color, drip loss, water holding capacity) and for blood stress levels, concentrations of cortisol, lactate and creatine phosphoquinase. The obtained results for pH24h (5,60±0,046 and 5,57±0.046), color L*24h(41,52±1,256 and 41,21±1,486), drip loss (4,76±0,391 and 4,86±0.391) and water holding capacity (0,038±0,03 and 0,039±0,003) haven’t shown meaningful difference between the kinds of loading and unloading methods (E1 and E2) on the genetics A, B and C. The data about incidence of skin damage on the ham (0,59±0,090; 0,531± 0,090), body (0,896±0,076; 0,757±0,076) and shoulder blade (0,612±0,050; 0,531±0,050) , have not differed between loading and unloading methods in genetics A, B and C, either. Difference in cortisol concentration (p<0,05) has been found out between loading and unloading methods (E1 and E2). However, lactate and creatine phosphoquinase levels haven’t differed meaningfully. Lower plasmic cortisol levels (p<0,05) were found in genetic lineage A, when compared to B and C. It has been concluded that the loading and unloading methods had effects on stress levels but they were not enough to cause alterations in meat quality.

Consumidor é o agente econômico que faz girar toda e qualquer atividade na sociedade, seja um bem, serviço ou qualquer forma de produção que se possa gerar. Assim, de sua vontade dependem a manutenção, o sucesso ou o fracasso de qualquer uma dessas citadas atividades. Quanto mais os esforços de marketing das empresas estiverem concentrados desde o início no consumidor final que se deseja atingir, maiores serão as chances de que o produto ou serviço seja bem aceito por ele e assim se obtenha sucesso no empreendimento. No entanto, para que se atinja esse objetivo de atender ao consumidor final, é preciso que se saiba quem é esse consumidor final, quais são seus gostos, suas preferências, quais atributos deseja encontrar nos produtos que consome e em quais proporções. E isso só se consegue estudando-o, realizando pesquisas que aliem o estudo científico à realidade empírica, indo até ele e questionando-o a respeito desses assuntos com sólidas bases acadêmicas. O que este trabalho pretendeu foi exatamente realizar um estudo nesse sentido, ou seja, com uma base teórica (a teoria do Comportamento do Consumidor), chegou-se até o consumidor final de carne suína com uma pesquisa estruturada que envolvia questões sobre estilo de vida, atitudes e valores em relação aos produtos e à produção de suínos, além de ocasiões, frequência, locais e maneiras de compra e de consumo de carne suína e produtos feitos à base de carne suína. Esta pesquisa utilizou dados do projeto europeu Q-PorkChains, do qual a pesquisadora do presente estudo e seus orientadores fizeram parte. Utilizaram-se nesta tese dados de apenas um dos cinco módulos do projeto, o módulo que se refere ao Consumo, e apenas a pesquisa aplicada no Brasil. Por tratar-se de um grande questionário que envolvia uma quantidade bastante diversa de assuntos, a tese não incluiu análises de todas as partes do questionário. Estudos posteriores pretendem cobrir as áreas que ainda não foram analisadas, além de se realizarem comparações entre os resultados encontrados na amostra brasileira e aqueles dos países europeus pesquisados e também da China, outro país participante da pesquisa. Foram feitas várias análises estatísticas, porém nem todos os construtos integrantes da pesquisa inicial puderam ser validados na amostra brasileira. A hipótese de que as atitudes dos consumidores brasileiros de carne suína em relação ao meio ambiente e à natureza, à produção industrial de alimentos, ao progresso tecnológico e ao etnocentrismo seriam influenciadas pelos conceitos do FRL e PVQ, que tanto essas atitudes quanto os próprios conceitos influenciariam a maneira como o consumidor vê a produção de suínos, e que, tudo isto somado, seriam gerados os comportamentos de consumo do consumidor final de carne suína no Brasil não se confirmou, uma vez que foi encontrada pouca relação entre os construtos pesquisados e o consumo. Ainda assim, além da importância de se ter a replicação de um estudo europeu no Brasil, esta tese tem como principais contribuições a verificação de uma série de informações que funciona como indicadores de tendências de compra e consumo de carne suína e produtos derivados, e a utilização de escalas ainda pouco utilizadas no Brasil no setor de agronegócios, como o Food Related Lifestyle (FRL) e o Pictorial Values Questionnaire (PVQ). / Consumer is the economic agent that makes all and every activity in human society run, be it a good, a service or any other form of production that can be generated. In this sense, the success or failure of any of those cited activities depends on his needs and wants. The more the companies\' marketing efforts are concentrated from the beginning on the final consumer, the bigger will be the chances that the good or service is well accepted by this consumer and that it becomes a success. But in order to achieve that objective, it is necessary to know who is the final consumer, which are his tastes, his preferences, which are the attributes he wants to find in the products he consumes and in which proportions. And this can only be achieved by studies that join together scientific knowledge and empirical reality, going directly to the final consumer to ask him about those issues with solid academic basis. This thesis intended to make a study that, based on a theoretical basis (the theory of Consumer Behavior), reached the pork consumer with a structured research that included questions about lifestyle, values and attitudes towards pork products and swine production, and also questions about occasions, frequencies, places and ways of purchase of pork and pork products. This research used data from a comprehensive European project called Q-PorkChains, in which the researcher of this thesis and her advisors made part. This study used data from only one of the five modules of the project, the one that refers to Consumption, and only data from Brazil. Being a big questionnaire that involved a very diverse number of issues, not all parts of the questionnaire were analyzed in this thesis. Further studies should cover the non analyzed areas, and also make comparisons between the results found in the Brazilian sample and the ones found in the European countries and in China, the other country that made part of the research. Many statistical analyses were made but not all of the constructs that made part of the initial study could be validated in the Brazilian sample. The hypothesis that the attitudes of Brazilian pork consumers towards the environment and nature, industrial production of food, technological progress and ethnocentrism were influenced by the constructs of FRL and PVQ, that such attitudes and the concepts both influenced the way the consumer views swine production, and that everything together generated the behavior of the pork consumer in Brazil was not confirmed. In fact, little relation was found between the researched constructs and consumption. Even though, besides the importance of replicating in Brazil an European study, this thesis has as main contributions the verification of a series of information that serve as indicators of tendencies of purchase and consumption of pork and pork products, and the use of scales that have been little used in Brazil in the agribusiness sector, such as the Food Related Lifestyle (FRL) and the Pictorial Values Questionnaire (PVQ).

Risks and uncertainty of the future are two of numerous key drivers that decision makers need to take into account when considering opportunities and embarking on new business ventures. As with all agricultural industries, another few factors that need to be considered during decision-making are the pressure of food security, weather changes, input and output price volatility, changes in consumer preference and political instability. Farmers of the 21st century are becoming business executives of their farming enterprises. The rules of the farming industry, and particularly the South African pork industry, are rapidly changing. Information on trends regarding future possibilities is changing the way that pork producers used to do business and view the industry. Economic analysis, animal health, production, genetics and feed utilisation are the standards to measure and evaluate performance for current pork producers and new entrants to the industry. The objective of this study is based on the economic principles that examine feed price sensitivity and the associated commodity risks in a pork production unit. These principles are applied in the evaluation of possible risk aversion alternatives. This was achieved by redesigning an out-dated pork price-sensitivity model to produce outputs that are of value to decision makers in the industry. These outputs assist in testing different risk aversion alternatives that are available to a pork producer to hedge input cost risks in order to achieve a sustainable profit margin and the ability to expand operations in a sustainable way. The main objective of this study was to redesign a feed input price-sensitivity model for pork producers who mainly use home mixing of feeds. Risks directly affecting feed costs and thus profit margins, needed to be identified and different risk-minimising strategies and alternatives evaluated and tested on a farm level. Scenarios based on possible price ranges of commodities were calculated, as well as the impact and scale that fluctuations in these prices could possibly have on a pork producer’s profit levels. Redesigning the pork price-sensitivity model was achieved by using the principle of a dynamic approach to modelling, whereby all varying factors and inputs can be captured in an MS Excel setup according to changes in industry prices and dynamics. This application was a requirement because of the high volatility of the input commodity price for the major feed commodities such as maize, sunflower and soya oil cakes, and wheat bran. As part of this study, the following economic applications were combined to answer the research questions. These applications included the market environment for South African pork production, strategic planning, scenario analysis and hedging feed commodity prices with options as well as alternative pricing contracts. Risks classified as priority and of highest concern in the pig industry in South Africa were price volatility in especially the grain market of feed commodities, financial and economic instability and the political [instability] risk. These risks needed to be factored into the decision-making and strategic planning process when the model outputs were evaluated. The methodology applies was to measure the sensitivity that feed commodities have on the gross income (income minus feed cost at a predetermined price for commodities and quantity level), the principle of price elasticity was applied, by using the changes in commodity prices over the changes in gross income. The sensitivity of yellow maize, soya (full fat and oil cake), and sunflower and wheat bran was tested to determine the impact that these commodities individually contribute to the overall feed cost in a pork unit. From the price elasticity and sensitivity calculations and evaluations, it became clear that volume, in conjunction with commodity cost, are important considerations on which decisions from a managerial perspective can be based. A pork producer can choose to be price-elastic/-inelastic according to the levels of sensitivity towards price changes consistent with his/her preference to risk. The scenarios illustrated the risk that a producer can face on an annual basis, and which commodities have the biggest impact on profit levels when prices fluctuate. Maize was seen as being the highest contributor and risk to upward/downward movements. Different alternatives to hedging price risks on the market were tested and the impact of making a decision in the market illustrated. From these calculations, it was clear that each alternative yielded its own risks and opportunities. The minimum price option posed the lowest risk, although a premium is paid, it still allows a pork producer to benefit from rising prices. The recommendation to the pork industry is to expand the study of the industry on a financial basis. Due to recent changes to the National Credit Act (No. 34 of 2005) on the regulation of credit, credit management are becoming stricter from a financial institutional point of view. A producer must be able to prove that his/her farm is sustainable and does not pose a risk to the institution granting the loan. Loan grant decision makers are not always knowledgeable about the different farming industries and practices. It is therefore important that this model is used to identify risks and that the results, together with an indication of how these risks will be dealt with given different market scenarios, are included in pork producers business plans. Other recommendations included the following: <ul> <li> This study should be used by decision makers in SAPPO and the industry to base decisions regarding the economic value of production on;</il> <li> Home mixers should evaluate the financial impact if inputs in their existing feeding system change, as well as possible ways in which these changes might affect their cash flow;</li> <li> Producers should acquire a better understanding of SAFEX in the industry by obtaining more case study examples of how hedging risks could be applied to the advantage of a pork producer;</li> <li> Technology should be used more frequently to communicate relevant and updated market information to role players to equip them for decision-making processes on current and future market developments and scope;</li> <li> Opportunities to engage in pork meat price futures contracts (trades as pork bellies in the US) should be investigated to give open market producers a tool to contract their products in the future;</li> <li> Consumer trends needs to be analysed and constantly revised to ensure that producers will be able to deliver products in line with the needs of future consumers; and</li> <li> Interdisciplinary relationships with respect to animal science, animal health nutrition, agricultural economics, soil science, SAFEX and offset markets should be fully incorporated in the outputs. This will facilitate the true delivery of an exact research output that can be used by role players in the applicable industry to base good judgement decisions on in future.</li></ul> AFRIKAANS : Risiko’s en onsekerheid is twee van vele sleutelareas wat besluitnemers in ag moet neem wanneer hulle geleenthede oorweeg en nuwe besigheidsgeleenthede ontgin. Soos met alle sektore in die landbou, is nog ‘n faktore wat tydens besluitneming in gedagte gehou moet word onder andere die druk van voedselsekuriteit, weerveranderings, prysvolatiliteit van in- en uitsette, veranderings in verbruikersvoorkeure en politieke onstabiliteit. Boere van die 21ste eeu is besig om hoof uitvoerende beamptes van hulle eie boerdery-ondernemings te word. Die spelreëls van boerdery, en spesifiek die Suid-Afrikaanse varkindustrie, is besig om vinnig te verander. Inligting oor huidige tendense, wat toekomstige moontlikhede inhou, verander die manier waarop varkprodusente besigheid doen en die industrie beskou. Ekonomiese analises, in kombinasie met dieregesondheid, produksiegenetika en voeding, word die winsdrywers en meet-instrumente waarteen huidige varkprodusente sowel as nuwe toetreders in die industrie hulself kan meet. Die fokus van hierdie studie word gebaseer op die ekonomiese beginsels wat voedingspryssensitiwiteit en die gepaardgaande kommoditeitsrisiko’s in ‘n varkproduksie-eenheid ondersoek. Hierdie beginsels word aangewend in die evaluasie van moontlike risiko-vermydingsalternatiewe. Dit is bereik deur die herontwerp van ‘n verouderde varkpryssensitiewe model om waardevolle uitsette vir die varkprodusente industrie te lewer. Hierdie uitsette help met die toetsing van verskeie risiko-bestuursalternatiewe wat vir die varkprodusent beskibaar is om insetkosterisiko’s te verskans en sodoende ‘n volhoubare winsgrens en die vermoë om werksaamhede op volhoubare wyse uit te brei, te bereik. Die hoofdoelwit van die studie was om ‘n voedingspryssensitiewe model vir varkprodusente wat voer hoofsaaklik tuis meng, te herontwerp. Risiko’s wat voedingskostes en dus winsgrense direk affekteer, moet geïdentifiseer word en verskillende strategië en alternatiewe om risiko’s te beperk moet op plaasvlak geëvalueer en getoets word. Scenarios gebaseer op moontlike kommoditeitsprysreekse is bereken, sowel as die impak en skaal wat skommelings in hierdie pryse moontlik op ‘n varkprodusent se winsgrense tot gevolg kan hê. Die herontwerp van die varkpryssensitiewe model is bereik deur die gebruik van die beginsel van ‘n dinamiese benadering van modellering, waarby alle wisselende faktore en insette in ‘n MS Excel-spreiblad ingevoer kan word, volgens veranderinge in industriepryse en -dinamika. Hierdie toepassing was ‘n vereiste as gevolg van die volatiele aard van insetkommoditeitspryse van die hoofvoedingskommoditeite soos mielies, sonneblom- en soja-oliekoeke en koringsemels. As deel van hierdie studie, is die volgende elemente gekombineer: die markomgewing, strategiese beplanning, scenario-analise, verskansing met afgeleide instrumente (deur gebruik te maak van termyn- en opsiekontrakte) asook alternatiewe aankoopkontrakte. Prysvolatiliteit in veral die graanmark; finansiële en ekonomiese onstabiliteit; en die politieke [onstabiliteit] is geïdentifiseer as die hoogste risikofaktore in die vark-industrie. Daar moet rekening gehou word met hierdie risiko’s tydens die besluitnemings- en strategiese beplanningsproses. Om die sensitiwiteit te meet wat voerkommoditeite op die bruto inkomste het, is die beginsel van pryselastisiteit toegepas deur die veranderinge in kommoditeitspryse oor die veranderinge in bruto inkomste te gebruik. Die sensitiwiteit van geelmielies, soja (volvet en oliekoek), sonneblom en koringsemels is getoets om die impak te bepaal wat hierdie kommoditeite individueel bydra tot die oorkoepelende voerkoste in ‘n varkeenheid. Uit die pryselastisiteits- en sensitiwiteitsberekenings en -evaluasies het dit duidelik geword dat volume, tesame met graanpryse, belangrike oorwegings is waarop besluite uit ‘n bestuursperspektief gebaseer moet word. ‘n Varkprodusent kan kies om pryselasties of -onelastis te wees volgens sy/haar vlakke van sensitiwiteit teenoor prysveranderinge in ooreenstemming met sy/haar risikovoorkeur. Die scenario’s het die risiko geïllustreer wat ‘n produsent op jaarlikse basis kan trotseer en watter kommoditeite die grootste impak op wins het wanneer pryse wissel. Mielies blyk die grootste impak en dus ook risiko, met op- en afwaartse bewegings te wees. Verskeie alternatiewe tot die inperking van prysrisiko’s op die mark is getoets en die impak van besluitneming in die mark geïllustreer. Uit hierdie berekeninge was dit duidelik dat elke alternatief sy eie riskso’s en geleenthede voortbring. Alhoewel ‘n premie betaal is, hou die minimumprys-strategie die laagste risiko vir varkprodusente in deurdat dit steeds ‘n produsent toelaat om voordeel uit wisselende pryse te trek. Daar word aanbeveel dat die studie uitgebrei word om ook die finansiële posisie van 'n varkprodusent in die besluitnemingsmodel in te sluit. Na aanleiding aan die onlangse veranderings aan die Nasionale-kredietwet (Wet No.34 van 2005), word kredietbestuur strenger toegepas. ‘n Produsent moet in staat wees om te kan bewys dat sy/haar besigheid volhoubaar is en nie ‘n risiko inhou vir die instansie wat die lening toestaan nie. Besluitnemers wat lenings toeken is nie altyd ingelig oor die verskillende boerderyindustrië en -gebruike nie. Dit is daarom belangrik dat hierdie model gebruik word om risiko’s te identifiseer en dat die resultate (produksie en finansies), tesame met ‘n aanduiding van hoe hierdie risiko’s hanteer moet word gegewe verskillende markscenario’s, ingesluit moet word in varkprodusente se besigheidsplanne. Ander aanbevelings sluit die volgende in: <ul> <li> Hierdie studie behoort deur besluitnemers in SAPPO en die industrie gebruik te word om besluite met betrekking tot die ekonomiese waarde van produksie op te baseer;</li> <li> Tuismengers behoort die finansiële impak te evalueer indien insette in hulle huidige voedingstelsel verander, sowel as moontlike maniere waarop hierdie veranderinge hulle kontantvloei en winsgewendheid kan affekteer;</li> <li> Produsente behoort ‘n beter begrip oor SAFEX in die industrie te verkry deur meer gevallestudies te bekom oor hoe om die inperking van risiko’s toe te pas tot voordeel van ‘n varkprodusent;</li> <li> Tegnologie behoort meer gereeld gebruik te word om toepaslike en die nuutste markinligting aan rolspelers te kommunikeer om hulle sodoende toe te rus vir besluitnemingsprosesse;</li> <li> Geleenthede om betrokke te raak by varkvleistermynkontrakte behoort ondersoek te word om varkprodusente in staat te stel om ook hul uitsette te verskans;</li> <li> Verbruikersneigings behoort ontleed en voortdurend hersien te word om te verseker dat produsente in staat sal wees om produkte te lewer ooreenkomstig die behoeftes van verbruikers; en</li> <li> Interdissiplinêre verhoudings met betrekking tot veekunde, diere-gesondheids¬voeding, landbou-ekonomie, grondkunde, SAFEX en verskansing, behoort ten volle geïnkorporeer te word by die uitsette. In die toekoms sal dit die lewering van ‘n presiese navorsingsuitset kan fasiliteer wat deur rolspelers in die toepaslike industrie gebruik kan word om goeie oordeelkundige besluite op te baseer.</li> </ul> / Dissertation (MCom)--University of Pretoria, 2013. / Agricultural Economics, Extension and Rural Development / unrestricted

The objective of the study was to determine growth performance, physico-chemical attributes, oxidative stability and sensory quality of pork from pigs fed one of three dietary treatments, eac containing 0%, 2.5% or 5% (T1, T2 and T3, respectively) Moringa oleifera leaf meal (MOLM). Dietary treatments were formulated to be isonitrogenous and isoenergetic for weaner (6 – 8 weeks) and grower (9 – 13 weeks) phases. Twelve Large White (LW) and 12 Kolbroek (KB) male pigs at 6 weeks of age, initially weighing an average 10 kg, were randomly allocated to one of the dietary treatments, each with four replicates, in individual pens. Feed and water were offered ad libitum. The Longissimus thoracis et lumborum (LTL) muscle of each carcass (n = 24) was sampled for meat quality and fatty acid analyses. Breed differences in measured parameters were observed. In pigs receiving 5% MOLM, the LW had significantly the highest ADFI (P<0.05) than KB pigs. In pigs receiving 2.5% and 5% MOLM, backfat thickness was significantly highest (P<0.05) compared to those receiving 0% MOML. Dietary inclusion of MOLM had no significant effects (P>0.05) on the physico-chemical quality of pork from LW pigs; although it significantly (P<0.05) increased a* and reduced WBSF values in pork from KB pigs. Pork from LW pigs receiving 5% MOLM had significantly increased (P<0.05) n-3 content of the subcutaneous tissue of LW pigs compared to KB, and also when compread to other treatment groups. In both breeds, the composition of PUFA: SFA and n-6: n-3 in the subcutaneous adipose tissue was significantly (P<0.05) lower in T2 and T3 than in T1. The n-3 levels for pork muscle from LW pigs receiving 2.5% and 5% MOLM, and from KB pigs receiving 5% MOLM, were significantly (P<0.05) lower. Inclusions of MOLM significantly (P<0.05) reduced the n-6: n-3 fatty acids in pork from both LW pigs and KB pigs. Consumer scores on sensory attributes (aroma intensity, initial impression of juiciness, first bite, sustained impression of juiciness, muscle fibre and overall tenderness and overall flavor intensity) significantly (P<0.05) increased as the level of MOLM inclusion in the diet increased; and higher scores were observed in fried meat than in boiled for most sensory attributes. It may be concluded that inclusion of MOLM in pig diets up to 5% improved the ADFI, a*, tenderness of pork without adversely affecting the FCR and other physico-chemical quality attributes; and resulted in desired increase in levels of n-3 and reduced the n-6: n-3 fatty acid ratio.

The pigments responsible for pink or red discoloration in cooked vacuum-packaged meat products {bratwurst (pork and beef), ground pork, and pork roasts} were investigated. In bratwurst, this study attempted to characterize the red pigment that appears upon refrigerated storage, and to determine the effect of pH, cooking and storage temperature, and sodium lactate on incidence of red discoloration. Myoglobin was identified in the exudate of samples with red discoloration. Myoglobin levels of cooked products were significantly lower in samples of low initial pH (5.5) or cooked to higher than normal internal temperature (74°C). Red discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 weeks storage. Microbial plate count and incidence of red discoloration were lower in samples of lower pH (5.5 vs 5.8 or 6.2), samples cooked to higher internal temperature (74° vs 68°C), and samples containing 3% sodium lactate. Further, the effects of microbial growth in raw materials (ground pork) on cooked pork color were investigated. In two trials with sow meat held aerobically at 2°C for 3 weeks, microbial load reached spoilage levels (107 cfu/g), pH increased to 6.46, and samples cooked to 71°C had red exudate, shown by absorption spectroscopy to contain myoglobin and cytochrome c. Samples cooked to 82°C received high panel ratings for red color, due to red, flocculent precipitate in exudate, but samples containing undenatured myoglobin levels received low panel ratings. In sow meat held frozen or vacuum packaged at 2°C, pH after 3 weeks was 6.03 and 6.18, and plate counts were 104 and 107, respectively, but exudates after cooking were much less red. In five trials with fresh U. S. #1 pork legs, plate counts also reached 107 cfu/g by 3 weeks storage, and pH increased from 5.99 to 6.37, but cooked samples were not red. Higher myoglobin levels in sow meat probably accounted for the red color and the high level of undenatured myoglobin remaining after cooking of high pH, spoiled samples. Finally, pink or red discoloration was investigated in the cooked U. S. #1 pork roasts. Myoglobin was the pigment responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but developed pink internal color after refrigerated storage. Reflectance spectra of pink slices from roasts, cooked to 82°C, then stored for 12 days at 2°C, were charactetistic of denatured globin hemochromes or related non-nitrosyl hemochromes.

No description available.

Fresh pork sausages were prepared from prerigor meat with synthetic antioxidants and combinations of Rosemary (R: 1500, 2000, 2500 ppm) and Green tea (G: 100, 200, 300 ppm) extracts. Experimental controls contained synthetic antioxidants only. A randomized complete block design with a factorial arrangement involving ten treatment combinations, three frozen storage periods (0.5, 3, 6 mos) and four retail display times (0, 7, 14, 21 d) was utilized. Secondary lipid oxidation products were reduced (P < 0.05) in treatments with higher amounts of R compared with the control across all frozen storage periods. Higher concentrations of both plant extracts led to increased (P < 0.05)CIE a* (redness) andCIE b* (yellowness) and decreased (P < 0.05) CIE L* (lightness) up to 6 mos of storage. Higher concentrations of R enhanced chroma and delayed discoloration throughout 14 d of retail display after 3 and 6 mos of storage. Combinations of R2500+G100 inhibited (P < 0.05) microbial growth compared with the control throughout retail display. Higher levels of R and G showed higher (P < 0.05) concentrations of spice-derived terpenes alpha-pinene, camphene, and isopulegol up to 3 mos of storage. Incorporation of R resulted in lower (P < 0.05) concentrations of lipid or microbial degradation products 2,4-decadienal, 2-butanone, and methanethiol following 3 mos of storage. Higher levels of G showed lower (P < 0.05) concentrations for 3-methyl-1-butanol and methyl isovalerate after 6 mos of storage. Natural plant extract addition led to higher (P < 0.05) consumer acceptability scores and were liked by >80% of the respondents across all frozen storage periods. The control displayed spoilage and detectable rancidity by day 7 following 6 mos of storage. Pork, nutmeg, ginger, and spice complex aromas were higher (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mos of storage. Caramelized aroma followed a similar trend for treatments with a higher G content. Ginger, copper-herbal, rancid, offlavor and off-odor descriptors which were lower (P < 0.05) in sausages containing increased G concentrations. The use of R2500+G300 improved quality over time when the product was stored frozen for 6 mos.

Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage links using commercial pork trimmings. Treatments included: 2.5% acetic acid (48.5%) –sodium lactate mixture (51.5%) (V), 2.5% sodium lactate (60% solids) (S), control –0.02% BHA/BHT (B) and negative control –seasoning only (C). Analysis over storage included total plate count (TPC), oxidative rancidity (TBARS), sensory analysis (descriptive and consumer), cooking loss, pH, and color. The S and V treatments had lower TPC (P<0.05) from days 5 through 14 when compared to B and C. TBARS values increased (P<0.05) for treatments C, S, and V while B was did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over time for all treatments, treatment B maintained more redness over the storage period. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.

No description available.

No description available.