Calcium alginate structures are of interest to the meat industry as replacers for natural casings. This paper focuses on the study of the physical properties of sodium alginate solutions and wet ...calcium alginate films at 12 °C for their assessment as fermented sausage coatings. Six different commercial sodium alginates were dissolved at different concentrations (0.02, 0.03 and 0.04 kg/kg solution). The viscosity of the sodium alginate solution provided information about the maximum force and tensile strength of the calcium alginate films, depending on the alginate type and concentration of the solution. The required time for the conversion of sodium alginate solution to calcium alginate gel was higher at a higher alginate concentration, and the method used for its determination was appropriate and simple. No significant differences in colour, moisture, water activity and permeance of the wet films made from the different sodium alginate types were found. The results of the mechanical properties and permeance indicate that alginate coatings could be appropriate as a substitute for natural casings.
•Sodium alginate viscosity provided information about the wet film strength.•A simple method allowed the determination of the alginate gelation time.•Colour, moisture, aw and permeance of the different wet films were similar.•Alginate films could substitute natural casings in fermented sausages.
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and ...evaluate different modifications of the salting procedure to reduce the salt content variability of an industrial dry-cured ham production. Results showed that magnetic induction (MI) is a valid technology for industrial purposes as it can predict in-line the fat and salt contents of hams with a percentage error of 1.75% and 0.38%, respectively. Modifications of the salting process defined according to raw material characteristics obtained in-line reduced the salt content variability (SD) of the global production from 0.337% to 0.283%. Moreover, a 25% reduction of the salt content variability in hams of similar weight and fat content could be achieved when using a reclassification of the defined categories with MI technology after 6 days of salting. Because of the complexity of the salting process, new tools combined with strategies need to be investigated and developed to overcome the variability coming from other sources than weight and the fat content of hams.
•Fat and salt contents are estimated with magnetic induction (MI) under industrial conditions.•Fat content estimated with MI is useful for industrial classification purposes.•Salting time can be adjusted with MI to achieve a target salt content.•Reclassification during salting with MI reduces the salt content variability by up to 25%.
Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of ...salting time and the characteristics of green ham in two different ham types using a large amount of data obtained from an inline non-invasive characterization technology. The usefulness of these models to standardize the salt content of the industrial production was also evaluated. Magnetic induction technology was used to characterize lean and fatty hams in order to further model the salt uptake using different statistical methods. Salt content increased with the salting time showing an asymptotic behaviour which was lower in fatty hams. The best models were those that considered the salting time, weight, and fat content of hams as model independent variables. These models are helpful for salt content standardization within the industry and can be used to simulate process modifications and avoid the time-consuming and costly trial and error tests.
•Salt content standardization of the dry-cured ham (DCH) production is complex.•Traditional DCH classification systems are not sufficient to reduce salt content variability.•Massive data obtained non-invasively shows salt uptake follows asymptotic behaviour.•Fatty hams showed lower salt uptake values than lean hams throughout salting.•Salt uptake predictive models can help to standardize the production salt content.
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, ...surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.
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•Surfactants and proteins modify the properties of wet alginate films.•The addition of proteins decreases the maximum force of the film at puncture test.•The addition of oil and surfactants tends to reduce the water transfer of the film.•Wet alginate films are envisaged as substitute of standard casings in meat products.
Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) ...could help to non-invasively characterised the product to further adjust the production process and ensure its safety. The aim of this work was to study the application of CT to estimate aw in dry-cured ham to be used by predictive microbiology to evaluate the impact of the production process on the behaviour of Listeria monocytogenes and Clostridium botulinum. Effect of nitrite elimination and fat content of hams was also evaluated. Thirty hams with two different fat content levels were characterised analytically and using CT at different key points in the process. The safety of the process was evaluated by applying predictive microbiology using both analytical and CT data as model inputs. Results showed that nitrite and fat content had an impact on the predicted growth potential of the pathogens evaluated. After the resting period, if no nitrite is added, the time needed for 1 log increase (tinc) of L. monocytogenes would shorten by 26% and 22% in lean and fat hams, respectively. After week 12, important differences on tinc values for C. botulinum were found between both groups of hams (ca. 40% shorter in fat hams). CT can provide reliable pixel-to-pixel information for predictive microbiology to evaluate the growth of relevant pathogens, but further studies are needed to validate this combination as a tool to evaluate the safety of the production process.
•Computed tomography (CT) allows non-invasive analysis of dry-cured ham (DCH).•Pathogens potential growth using predictive microbiology (PM) is higher in fat hams.•C. botulinum potential growth is 33% shorter in fat hams when no nitrite is added.•CT percentiles to be used as inputs in predictive microbiology (PM) were defined.•CT provides reliable information for PM to study the safety of DCH production.
In order to find an effective and convincing method to measure rock dynamic fracture toughness for mode I and mode II, cracked straight through flattened Brazilian disc specimens of marble, which ...were geometrically similar for three size, were diametrically impacted by split Hopkinson pressure bar on the flat end of the specimen with three load angle respectively. History of stress intensity factors (KI(t) for opening mode I, and KII(t) for sliding mode II), mode mixture ratio (KI(t)/KII(t)), as well as mode I and mode II dynamic fracture toughness at crack initiation (KId and KIId) were determined with the experimental–numerical method. It is found that there is a unique size effect for dynamic fracture test with the specimens, the mode mixture ratio is not solely determined by load angle (the angle between load direction and crack line) as in the static loading; the pure mode II load angle is 19° for the ϕ50mm specimen, however it is 10° for the ϕ130mm and ϕ200mm specimens; the mode II load angle decreases with increment of specimen size. Realization of pure mode II is justified by the mode mixture ratio approaching zero, it can be realized under certain load angle and loading rate for the specimen of specified size. KIId is generally greater than KId. Both KId and KIId increase with increment of specimen size, and this trend for KIId is more remarkable than that for KId.
The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were ...dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying for 45 days at 5 °C, they were dried at 10, 15 or 20 °C until reaching 33% weight loss and, thereafter, dried at 25 °C until reaching 36 or 40% weight loss. The salting time, drying temperature and target weight loss significantly affected the texture and incidence of white film and tyrosine crystals. A beneficial effect of drying at 20 °C on texture was found, which was especially important for low target weight loss (33%). Besides, hams dried at 20 °C and those with 40% weight loss showed higher incidence of tyrosine crystals. Contour plots and predictive models for texture can be used to define optimal processing parameters
Summary
Following the 1-34PTH application for conservative treatment of Kümmell’s disease, the intravertebral cleft was filled or bridged by the osseous tissue; the radiological evidence of further ...collapsing was absent. Pain and the neurological disorder were relieved; bone turnover markers, BMD as well as the health-related quality of life were improved.
Introduction
Kümmell’s disease (KD) patients with severe osteoporosis were applied by the 1-34PTH; the fracture union and the increased bone mineral density (BMD) following this treatment were retrospectively reviewed.
Methods
Twenty-one postmenopausal osteoporosis (PMOP) patients with KD received at least 6 months of 1-34PTH treatment. The medical records, including clinical evaluation symptoms, radiological evaluation for bone union and the stability of intravertebral vacuum cleft (IVC), BMD, and laboratory examination for osteoporosis recovery and health-related quality of life (HRQOL), were reviewed.
Results
From baseline to month 12, visual analog scale decreased from 8.24 ± 0.54 to 1.71 ± 0.56 (
P
< 0.001) and the modified Japanese Orthopedic Association scores increased from 6.86 ± 1.77 to 10.43 ± 1.29 (
P
< 0.001). Sagittal CT demonstrated that the IVC was filled or bridged by the osseous tissue in all patients. Within the vertebra, the IVC area (IVCA) decreased from 4.50 ± 2.50 to 0 mm
2
(
P
= 0.001) and the mineralized bone area (MBA) increased from 170.91 ± 102.23 to 259.56 ± 98.60 mm
2
(
P
< 0.001). The area ratio of IVC to vertebra decreased from 0.97 ± 0.46 to 0% (
P
< 0.001), and the area ratio of mineral bone to vertebra was increased from 32.85 ± 14.51 to 54.97 ± 14.01% (
P
< 0.001). The kyphosis angle increment was 3.43 ± 1.80°, and the loss rate of anterior border height was 11.14 ± 4.82%. No differences were found in posterior border height and spinal canal diameter. The PINP, β-CTx, BMD, and Short Form-36 Health Survey scores markedly increased.
Conclusions
In KD patients with severe PMOP, 1-34PTH treatment could alleviate the clinical evaluation symptoms, facilitate the recovery of the intravertebral stability, ameliorate the BMD, and improve the HRQoL.
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ...feasibility of using different destructive and non-destructive techniques to characterize pastiness in dry-cured ham. Dry-cured ham processing was modified in order to induce different pastiness intensities over a wide range of moisture and salt contents. Afterwards, pastiness was assessed by sensory analysis and samples classified as non-pasty, medium-pasty and highly-pasty. Finally, chemical, textural, microstructural (LM and TEM) and ultrasonic analyses (velocity and attenuation coefficient) were carried out.
Samples with a high degree of pastiness experienced an increase of 16.8% and 16.7% as regards the proteolysis index and relaxation capacity, respectively, and a 67.7% decrease in hardness compared to non-pasty hams. The microstructural analysis revealed that pastiness brought about great structural degradation. Ultrasonic velocity was significantly related to the salt (r = 0.79) and moisture contents (r = 0.69), but no influence of pastiness was found on the velocity. However, the attenuation coefficient increased as the pastiness rose and could be considered as a useful parameter for characterizing this complex textural defect. Therefore, ultrasound could be used not only to carry out a non-destructive characterization of dry-cured ham composition but also to assess pastiness.
•Pastiness was induced at different intensities over a wide range of salt and moisture contents.•Pastiness was characterized by a high proteolysis, soft texture and elasticity loss.•The microstructure of highly pasty hams revealed great structural degradation.•Ultrasonic attenuation increased as pastiness intensified.
Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15
g/kg NaCl) or salt reduction with addition of potassium lactate (15
g/kg NaCl and 39.74
g/kg of a 60% K-lactate ...solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3
°C and 85% RH until reaching above 30% weight losses. The effects of K-lactate addition and the high-pressure (HP) treatment at 600
MPa on the physicochemical, instrumental colour and texture (Tensile test) and sensory characteristics of the
biceps femoris (BF) muscle were evaluated. The addition of K-lactate did not have a negative effect on colour, flavour or texture of restructured dry-cured hams. The HP treatment increased significantly the pH,
L
∗,
a
∗ and
b
∗ values and the breaking stress, and decreased the water-holding capacity and elasticity (apparent Young’s modulus) of BF muscle. The HP treatment also affected significantly the flavour (increasing saltiness, umami and sweetness) and the sensory texture attributes (increasing muscle binding, hardness, gumminess and fibrousness and decreasing adhesiveness and pastiness), as well as slice appearance (increasing brightness and iridescence and decreasing colour homogeneity).
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