Browsing by Author "Marriott, Norman G."
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- Dry Curing Virginia-Style HamGraham, Paul P.; Marriott, Norman G.; Kelly, Robert F. (Virginia Cooperative Extension, 2012-12-18)This publication provides basic steps that can be applied to home curing for do-it-yourselfers who want to cure and age a ham at home.
- Dry-curing Virginia style hamGraham, Paul P.; Kelly, Robert F.; Marriott, Norman G. (Virginia Cooperative Extension, 1998)Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world. Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia. Today, after more than three centuries of progress, Virginia ham is still considered a superb product because of its distinctive savory taste. For those who want to "do-it-yourself" cure and age a ham that will recapture the delightful flavor so highly cherished by these early clergymen, certain rules must be followed. This publication provides basic steps that can be applied to home curing or commercial operations.
- Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bolognaGregg, Lori L. (Virginia Tech, 1992-02-28)A high-fat bologna was formulated to contain 30%fat/10% added water (AW). Three low-fat treatments were formulated to contain 10%fat/30%AW. Lean and fat trim for the low-fat treatments (2, 3, and 4) were combined and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 h, respectively. Massaging improved (P<0.05) sensory cohesiveness scores and decreased particle definition. However, the high-fat control was the most cohesive, firmest and least juicy (P<0.05). Instron Texture Profile Analysis indicated that massaging increased cohesiveness (P<0.05) and tended to increase springiness. There were no differences (P>0.05) in hardness or fracturability among the low-fat treatments. The high-fat bologna was the hardest, least cohesive, and least springy P
- Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat AdjunctsSchilling, Mark Wesley (Virginia Tech, 2002-07-12)Boneless cured pork was produced from combinations of pale, soft, and exudative (PSE) and red, firm, and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium caseinate (SC), and soy protein concentrate (SPC). Response Surface Methodology was utilized to determine the effects of these adjuncts on water holding capacity, color, and texture. Both RFN pork and PSE pork were selected based on visual color for the following five treatments for processing: 100 % PSE, 75% PSE +25 % RFN, 50 % PSE+ 50 % RFN, 25 % PSE +75 % RFN, and 100 % RFN. Fifteen ingredient combinations for each PSE and RFN treatment combination yielded 75 treatments per replication. Three replications of each treatment were completed. Chemical composition and color of raw materials also were measured and used as covariates to determine their effect on the above-mentioned responses. Utilization of SC decreased (p<0.05) cooking loss, lightness, and cohesiveness. SPC incorporation decreased (p<0.05) cooking loss, cohesiveness, and redness, and MFS inclusion decreased (p<0.05) expressible moisture and cohesiveness. Utilization of SC and MFS increased (p<0.05) redness and SPC incorporation increased (p<0.05) yellowness. Results indicated that combining soy protein concentrate and modified food starch together in formulations demonstrated the greatest potential of these adjuncts to improve water binding, color, and texture in pale, soft, and exudative pork. Utilization of combinations of these adjuncts demonstrates potential to improve protein functionality in PSE as well as RFN pork. This research also demonstrated that diluting RFN pork with no more than 25 % PSE pork allows the formation of a high quality boneless deli ham roll.
- How to beef-up your food dollarMarriott, Norman G. (Virginia Cooperative Extension, 2000)
- How to s-s-s-s-stretch your pork dollarMarriott, Norman G.; Graham, Paul P. (Virginia Cooperative Extension, 2000)
- Hydrodynamic Shock Wave Effects on Protein FunctionalitySchilling, Mark Wesley (Virginia Tech, 1999-08-25)USDA Select bovine Biceps femoris (BF) samples were divided into four sections and randomly assigned to three hydrodynamic shock wave (HSW) treatments and a control. Different amounts of explosive (105 g, H1; 200 g, H2; 305 g, H3) were suspended in the center of the hemishell tank, 26.7 cm above the vacuum packaged beef placed on the bottom center of that water-filled tank and detonated, representing three HSW treatments. In addition, BF steaks (2.54-cm thick) from a different and limited common source (2 muscles) were packaged with each HSW designated BF section. These served as internal refernce steaks (IRS) for the six replications to determine if the HSW treatments physically altered the structural integrity of the meat. H1 and H3 decreased (P<0.05) Warner-Bratzler shear values of the IRS from 3.86 and 3.99 kg (controls) to 3.01 and 3.02 kg (HSW), respectively. H2 shear values, 3.86 (control) to 3.46 kg (HSW) were not different (P> 0.05). HSW and control BF sections were analyzed for protein solubility and then used to manufacture frankfurters formulated with 2.0% NaCl, 0.5 % sodium tripolyphosphate, 156 ppm sodium nitrite, 0.42 % sodium erythorbate, 2.0 % sucrose, and 25 % water. Frankfurters (cooked to 71 C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the HSW did not affect (P>0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P>0.05) by the HSW. These results indicate that beef trim obtained from HSW processed meat can be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein is not affected significantly by the HSW process.
- Hydrodynamic Shock Wave: Decreasing Broiler Breast Aging TimeMeek, Kimberly I. (Virginia Tech, 1997-12-17)The Hydrodyne process was used to tenderize early de-boned broiler (EB) breasts. The first objective was to determine effects of explosive and distance of the explosive to the meat surface. EB breasts were removed immediately after initial chill (45 min post-mortem), stored for 24 hours, and subjected to one of four treatment combinations. Hydrodyne treatment of 350 g at 20 cm produced the greatest increase in Warner-Bratzler shear (1.9-cm wide strips) tenderness (28.3%), and was the only treatment to increase tenderness (peak force 4.3 kg) to a level equivalent (P>0.05) to aged controls (CA; peak force 3.1 kg). The second objective was to determine quality (tenderness, purge loss, cooking loss, and color) and sensory characteristics of Hydrodyne treated (HYD) broiler breasts. Initial pH values for CA (5.86) and EB (5.71) breasts were different (P<0.05). Warner-Bratzler and Lee-Kramer shear values (1.0-cm wide and thick strips) for CA (1.56 kg; 6.0 kg*mm/g, respectively) were different from HYD (3.7 kg; 11.0 kg*mm/g, respectively) and EB breasts (4.7 kg; 12.1 kg*mm/g, respectively). CA resulted in more tender, flavorful, and juicer breasts than HYD and EB. HYD was lower in initial moisture release than EB. EB breasts with significant tenderness problems can be tenderized by the Hydrodyne process based on instrumental shear results. However, higher levels of explosive may be required to optimize tenderness improvement of breasts that vary significantly in initial tenderness. Incorporation of this technology, once optimized, on an industry production level would benefit poultry processors in reducing or eliminating broiler breast aging.
- Inhibition of Lipid Oxidation with Phosphates in Muscle FoodsSickler, Marsha Lynn (Virginia Tech, 2002-11-21)Lipid oxidation degrades the quality and decreases the shelf-stability of muscle foods. The depletion of phosphates prior to cooking may be a major factor in this undesirable reaction. Thus, the effects on lipid oxidation with the use of an encapsulate to protect the phosphates during raw storage was investigated. Unencapsulated and encapsulated sodium tripolyphosphate (STP) and sodium acid pyrophosphate (SAPP), at a level of 0.5%, were compared to control samples in cooked, ground beef patties at 0 and 6 days. The unencapsulated and encapsulated treated samples were different (P<0.05) from the controls with an 81.1% to 89.7% improvement in the reduction of lipid oxidation. However, encapsulated phosphates did not decrease the level of oxidation beyond the unencapsulated treatment. This observation was attributable to the lack of a storage time prior to evaluating rancidity. Therefore, with an increase of precooked storage time, the 0.10% active encapsulated STP was essentially as effective as 0.20% unencapsulated STP for both 3 and 11 days. Unencapsulated STP (0.3% or 0.5%), encapsulated STP (0.3% or 0.5% active), a blend of unencapsulated (0.3%) and encapsulated (0.2% active) STP, and a control treatment was incorporated in ground turkey breast and stored at 3°C for 0, 5, and 10 days. The treated samples were cooked to two different endpoint temperatures (74°C and 79°C) and stored at 3°C (4 and 24 hr) before cooking. An improvement of 77% and 80% was found in the reduction of Thiobarbituric Acid Reactive Substances (TBARS) with the 0.3% and 0.5% encapsulated STP, respectively, in comparison to the unencapsulated STP. The best results were seen with a shorter storage time (4 hr) prior to cooking and a higher endpoint temperature (79°C). The unencapsulated and encapsulated STP were compared to commercial antioxidant blends, Lemo-fos and Freez-Gard FP 15, at a level of 0.5%, to determine differences in their capabilities of lipid oxidation reduction. The encapsulated phosphate was lower (P<0.05) in TBARS (3.5 mg/kg) in comparison to the treatments which ranged from 15.6 to 20.4 mg/kg. However, the CIE a* values were higher in the encapsulated samples due to the decrease in lipid oxidation. The effect of liquid nitrogen on TBARS values was investigated to identify a means of analyzing a large quantity of samples. The use of cryogenic freezing was not significantly different in TBARS in comparison with a fresh, unfrozen control. Raw and cooked ground turkey samples were submerged into liquid nitrogen and stored intact or immediately reduced in particle size to compare particle reduction effects on TBARS. The different particle reduction methods were not significantly different, although, the immediately reduced sample was more efficient in TBARS determination. The samples stored in an ultralow freezer (-80°C) for 14 and 33 days were not different (P>0.05). Overall, when encapsulated STP is used with sufficient pre-cook storage time, lipid oxidation can be more effectively reduced than with the use of unencapsulated phosphates. The use of cryogenic freezing and ultralow temperature storage can also aid in the determination of lipid oxidation in large sample quantities due to the stability of TBARS values.
- An investigation into the relationships between job satisfaction, temperament type, and selected demographic variables among West Virginia vocational agriculture teachersWatson, Larry Walter (Virginia Tech, 1990)The purposes of this study were to: (a) determine the distribution of personality temperament types of the study population of West Virginia vocational agriculture teachers, (b) determine the degree of job satisfaction expressed by West Virginia vocational agriculture teachers, (c) determine the distribution of job satisfaction among West Virginia vocational agriculture teachers by temperament type, (d) determine the distribution of West Virginia vocational agriculture teachers’ temperament types by selected demographic variables, and (e) determine the relationship between West Virginia vocational agriculture teachers’ satisfaction and selected demographic variables. The study population of 63 vocational agriculture teachers who attended the 1988 West Virginia Vocational Conference were each provided with a packet of questionnaires. Temperament types were determined using Form G of the Myers-Briggs Type Indicator (MBTI) and job satisfaction by the short form of the Minnesota Satisfaction Questionnaire (MSQ). Demographics were surveyed using an instrument developed for that purpose by the researcher. The data were analyzed using the Statistical Package for the Social Sciences (SPSS-X). Frequencies, means, and correlation coefficients (Pearson Product Moment and Kendall Tau) were the procedures utilized to answer the research questions. Major conclusions were as follows: (a) the majority of West Virginia vocational agriculture teachers were of the sensing-judging temperament type and the smallest group was the intuitive type, (b) West Virginia agriculture teachers were more satisfied with intrinsic than extrinsic job factors, (c) overall, West Virginia vocational agriculture teachers were satisfied with intrinsic job factors and moderately satisfied with their work in terms of general satisfaction, (d) West Virginia teachers were neither satisfied nor dissatisfied with extrinsic job factors, (e) teachers of the sensing-perceiving temperament type were the least satisfied on extrinsic and general job factors, (f) West Virginia teachers of the sensing-judging type were the oldest teachers and sensing-perceiving were the youngest, (g) teachers with sensing personality styles were more likely to hold advanced degrees than those with intuitive temperament types, (h) there was little relationship between the variables of age, educational level, years of experience, or number of teachers in a department and job satisfaction of West Virginia vocational agriculture teachers, (i) married West Virginia vocational agriculture teachers were more satisfied with their jobs than single teachers, and (j) teachers with intuitive-thinking personality types had the least teaching experience of the four Keirsey temperament types.
- Meat carvingMarriott, Norman G. (Virginia Cooperative Extension, 2000)
- Microbial properties of color-modified turkeyPruett, Wayne P. (Virginia Tech, 1989-06-04)Studies were performed to determine the effect of color modification procedures on the microbial characteristics of turkey thigh meat. Turkey thighs were flaked and then color modified successively with three sodium phosphate buffers (pH 5.8, 7.4, and 8.0). At selected time intervals, flaked unwashed turkey (FUT; control) and color-modified turkey (CMT) stored at 3°C were analyzed for aerobic, psychrotrophic, and coliform bacterial counts. Aerobic and psychrotrophic numbers also were estimated in raw tissues held at -20°C. Cooked FUT and CMT were inoculated with two strain composites of either Salmonella or Listeria monocytogenes and held at 4 and 20OC. Salmonella enteritidis, Salmonella typhimurium, Q. monocytogenes Scott A, and a Q. monocytogenes meat isolate were organisms used in the inoculation studies. Aerobic and psychrotrophic counts were not different (p >0.05) at any sampling interval when numbers in raw EUT were compared to those in raw CMT. Coliform counts in raw FUT did not differ from those in raw CMT (p >0.05) after l day at 3°C. In inoculation studies, numbers of either pathogen generally did not differ (p >0.05) I between cooked FUT and CMT at selected sampling intervals. Salmonella counts declined gradually in cooked samples held at 4°C. By day 3, Salmonella levels increased more than 6 logs in tissues held at 20°C. L. monocytogenes counts increased approximately 5 logs in cooked FUT and CMT held at 4°C for 14 days. Numbers increased more than 5 logs in samples stored at 20°C for 48 hr. Although a significant (p <0.05) factor in some studies, color modification was not considered to have a major effect on microbial growth in altered thigh.
- A microbiological decision tree approach for performing a hazard analysis and its relationship to microbiological risk analysisRhodehamel, Edward Jeffery (Virginia Tech, 1996)The annual incidence of microbiological food borne disease in the United States ranges between 6.5 million to 33 million cases with as high as 9,000 deaths. There is a developing consensus that the Hazard Analysis and Critical Control Point (HACCP) concept is the most effective and rational means of assuring food safety from harvest to consumption. The first step in the application of the HACCP concept involves conducting a hazard analysis. It is essential that this procedure is performed correctly, because the subsequent plan and procedures developed to control the identified hazards are based on this critical first step. Recently the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and Codex Alimentarius have published information on HACCP principles and application, but have not provided a comprehensive method for conducting a hazard analysis. Guidance on hazard analysis issues such as the determination of significant hazards for inclusion in a HACCP plan, the probability of occurrence (risk), and hazard severity is lacking. Practical guidance for conducting a hazard analysis and applying Principle #1 was developed. A decision tree approach is proposed that provides a logical framework for deciding what hazards are to be included in the HACCP plan and thus controlled in the food process. Additionally, guidance on what considerations and information are required at each level of the decision tree is provided. These decision trees and accompanying information provide a practical and uniform basis for applying Principle #1 and determining which hazards should be addressed in a HACCP plan. The use of risk assessment as a part of risk analysis is also gaining increasing popularity as a means to prioritize food safety issues and policy. Some have proposed the incorporation of risk assessment within the HACCP concept. The relationship of risk analysis to hazard analysis and justification for keeping the two procedures separate is discussed. The methods used in risk assessment and HACCP are at times Similar, but should not be considered the same. Risk assessment and HACCP are two separate functions with two separate scopes, and the incorporation of risk assessment into hazard analysis at this time is counterproductive and should be discouraged.
- Optimal utilization of the beef chuckBenito-Delgado, Julian (Virginia Tech, 1992-04-18)The effects of a prerigor CaCl₂ injection and blade tenderization on several sensory and physical characteristics of beef infraspinatus and longissimus muscles were determined. Blade tenderization resulted in increased tenderness (P<0.05) of postrigor infraspinatus muscle as measured by sensory panel, and numerically higher, though insignificant (P>0.05), sensory scores for postrigor longissimus muscle. However, no improvements (P>0.05) in tenderness of prerigor CaCl₂ injected muscles were observed due to blade tenderization. Objective and subjective measurements revealed that prerigor CaCl₂ injected muscles were less tender (P<0.05) than postrigor muscles independent of blade tenderization. Furthermore, steaks from prerigor CaCl₂ injected cuts had lower (P<0.05) texture scores for both muscles and flavor scores for infraspinatus samples, as well as higher microbial counts (P<0.05) than samples from postrigor muscles. Increased aging from 3 days to 7 days resulted in improved (P<0.05) tenderness, but also resulted in decreased (P<0.05) flavor, texture, color, and overall appearance scores, as well as increased (P<0.05) TBA values and microbial load.
- Preparation of whole roastling pigsMarriott, Norman G. (Virginia Cooperative Extension, 2000)
- Preparation of whole roastling pigsMarriott, Norman G.; Nusbaum, Robert Paul (Virginia Cooperative Extension Service, 1981-07)Roasting a whole pig to serve a large group can be done by several methods. The procedure should be well planned to insure satisfactory results.
- Selected skeletal alteration to improve beef tendernessCotroneo, Cathy Jean (Virginia Tech, 1992-07-16)A pre rigor cut was made through the 12th thoracic vertebrae of one side of a beef carcass, while the other side, processed conventionally, served as the control. The effect of this cut upon yield grade, sensory attributes and tenderness of Longissimus steaks was determined. The treatment caused no differences (P>0.05) in yield grade or in CIE L* a* b* values and oxymyoglobin, reduced myoglobin and metmyoglobin values measured on samples at the treatment site. Sensory panel ratings of visual attributes of color and overall appearance were less desirable (P<0.05) for the treated sides, while for visible texture ratings, there was no significant difference. Purge, cooking loss, percentage moisture, fat and protein, and total collagen were not affected by the treatment (P>0.05). Sarcomere length, and sensory panel ratings of myofibrillar tenderness, connective tissue, and overall tenderness were significantly more desirable for the treated sides. There was no significant difference in fragmentation index or peak force values between treatments, although these values tended to be lower for the treated sides than for the control sides.
- Selection and care of knivesMarriott, Norman G. (Virginia Cooperative Extension, 2000)
- Stretch your food dollar with lambMarriott, Norman G. (Virginia Cooperative Extension, 2000)