Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).

Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).(AU)

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS marination may reduce cooking loss and expressible water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF) results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks. However, no significant differences of texture profile analysis (TPA) parameters were observed (p0.05). In the sensory evaluation, NPLS marination influenced the sensory quality of cooked meat, particularly texture and appearance attributes, but not the taste and aftertaste attributes of cooked meat. It is concluded that NPLS marination effectively increased carcass weight, despite its effects on meat quality varied according to the anatomical location of the parts.

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS marination may reduce cooking loss and expressible water of chicken meat after cooking. Based on the Warner-Bratzler Shear (WBSF) results, NPLS marination had a stronger effect on textural quality of cooked breast meat than thighs and drumsticks. However, no significant differences of texture profile analysis (TPA) parameters were observed (p0.05). In the sensory evaluation, NPLS marination influenced the sensory quality of cooked meat, particularly texture and appearance attributes, but not the taste and aftertaste attributes of cooked meat. It is concluded that NPLS marination effectively increased carcass weight, despite its effects on meat quality varied according to the anatomical location of the parts.(AU)

Cáncer y comunicación: aportes a la prevención y detección temprana a partir del análisis de la construcción mediática / Cancer and social communication: contributions to the prevention and early detection through the analysis of the media construction

INTRODUCCIÓN En la actualidad, gracias a los avances de la medicina, los tumores pueden prevenirse en gran medida, y si son diagnosticados en fases tempranas, pueden ser tratados y curados. Sin embargo, la construcción social del cáncer que hace énfasis en su carácter inevitable y su inexorable asociación con la muerte obstaculiza en muchos casos la prevención y detección temprana de este tipo de enfermedades, de gran magnitud epidemiológica en Argentina. OBJETIVOS Analizar la construcción del cáncer en medios gráficos argentinos. Formular aportes comunicacionales para tomadores de decisión en el ámbito gubernamental, a fin de mejorar el acceso de la población al conocimiento sobre la prevención y detección temprana de los tumores de mayor incidencia y mortalidad. MÉTODOS Se realizó un estudio de carácter descriptivo-exploratorio. Se basó en el análisis de contenido de materiales periodísticos sobre cáncer publicados en 10 medios gráficos nacionales de edición diaria, considerando el período comprendido entre el dos de enero y el 31 de diciembre de 2012. RESULTADOS Algunos de los resultados derivados del seguimiento de la cobertura mediática fueron abordaje fragmentario del cáncer; omisión de tumores de gran prevalencia y mortalidad; tabaco como exclusivo factor de riesgo y, consecuentemente, prevención centrada en la defensa de ambientes libres de humo de tabaco. DISCUSIÓN Los aportes formulados a través del presente trabajo avanzan más allá de proponer contenidos científica y culturalmente adecuados, para abordar una cuestión más amplia: la discusión sobre direccionalidad y contenido de la comunicación del cáncer en las políticas públicas, tarea necesaria por la magnitud epidemiológica y sobre todo por su construcción social, que en gran medida sigue configurando al cáncer como una enfermedad inexorablemente fatal.