Growth performance, carcass traits and meat quality of lambs fed increasing level of Macadamia nut cake.

A total of 40 lambs were divided into four different treatments according to the inclusion level of the macadamia nut cake: C-control (0%), M1 (6.5%), M2 (12%) and M3 (20%). Feed was provided twice a day; animal weighing along with body condition scoring occurred within a 14-day interval. The lambs were slaughtered at the end of the performance test. Analysis of variance was performed through the Mixed procedure of the SAS, as well as linear and quadratic regression analysis. The groups presented differences between the treatments (P <0.05) for dry matter intake (DMI), ethereal extract intake (EEI), consumption in relation to live weight percentage and feed conversion ratio (FCR). The lowest mean DMI was obtained by the animals that received the M2 and differed from the C treatment, whose average was the highest. The EEI was highest for the M3 group and the FCR was also better for this group. There was a linear effect for EEI and FCR, and quadratic for crude protein intake. There was no effect for carcass characteristics, and only initial pH had a decreasing linear effect. The macadamia nut cake was effective in promoting the performance of the animals, since there was an improvement in feed conversion.

A sensometric approach to the development of mortadella with healthier fats.

The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat. Samples 3 and 4 were prepared by replacing 50% fat by a pre-emulsion composed of fish, canola and olive oil. A commercial fat-reduced sample was also studied. The sensory characteristics of the samples were evaluated by DA. Besides, eighty-four consumers evaluated their OL using a 9-point scale and answered the CATA questions. Replacement or reduction of fat caused changes in the sensory characteristics of the samples. Commercial mortadella was the most liked. CATA questions along with penalty analysis and partial least squares regression (PLSR) of dummy variables on the OL helped to identify the attributes to be changed in the mortadella formulations.

Technological, sensory and microbiological impacts of sodium reduction in frankfurters.

Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56 days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916 mg/100g to 750 mg/100g), and it appears to be feasible from a technological, microbiological and sensory point of view.