The effect of borders on the linguistic production and perception of regional identity in Louisville, Kentucky

A great deal of scholarly research has addressed the issue of dialect mapping in the United States. These studies, usually based on phonetic or lexical items, aim to present an overall picture of the dialect landscape. But what is often missing in these types of projects is an attention to the borders of a dialect region and to what kinds of identity alignments can be found in such areas. This lack of attention to regional and dialect border identities is surprising, given the salience of such borders for many Americans. This salience is also ignored among dialectologists, as nonlinguists‟ perceptions and attitudes have been generally assumed to be secondary to the analysis of “real” data, such as the phonetic and lexical variables used in traditional dialectology. Louisville, Kentucky is considered as a case study for examining how dialect and regional borders in the United States impact speakers‟ linguistic acts of identity, especially the production and perception of such identities. According to Labov, Ash, and Boberg (2006), Louisville is one of the northernmost cities to be classified as part of the South. Its location on the Ohio River, on the political and geographic border between Kentucky and Indiana, places Louisville on the isogloss between Southern and Midland dialects. Through an examination of language attitude surveys, mental maps, focus group interviews, and production data, I show that identity alignments in borderlands are neither simple nor straightforward. Identity at the border is fluid, complex, and dynamic; speakers constantly negotiate and contest their identities. The analysis shows the ways in which Louisvillians shift between Southern and non-Southern identities, in the active and agentive expression of their amplified awareness of belonging brought about by their position on the border.

Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork

Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium. Therefore a need exists to understand how varying impurity levels in salt affect meat quality. This study evaluated the effects of various salt preparations on lipid oxidation, sensory characteristics, protein extractability, and bind strength of ground turkey and pork. This study was a completely randomized design with 5 treatment groups and 6 replications in 2 species. Ground, turkey and pork meat was formulated into one hundred and fifty gram patties with sodium chloride (1%) containing varying amounts of metal impurities (copper, iron, and manganese). Samples were randomly assigned to frozen storage periods of 0, 3, 6, and 9 weeks. After storage, samples were packaged in PVC overwrap and stored under retail display for 5 days. Samples were evaluated for proximate analysis to ensure the fat content was similar for all of the starting material.Thiobarbituric acid reactive substances (TBARS) were determined on raw and cooked samples to evaluate lipid oxidation. A trained six member sensory panel evaluated the samples at each storage period for saltiness, off flavor, and oxidized odor. Break strength was conducted using a Texture Analyzer and compared with salt soluble proteins (increasing salt concentrations) to evaluate protein extractability characteristics. Statistical analyses were conducted using the MIXED procedure of SAS within repeated measures over time where appropriate. No significant differences were observed among the salt treatments for raw and cooked TBARS when the control group was removed (P>0.05). Sensory panelists detected increased levels of off flavor and oxidized odor over the entire storage duration. Less force was required to break the patties from the control group when compared with the salt treatments (P<0.05). As salt concentration increased salt-soluble protein extraction increased, but there was no effect of salt type. Overall, no meaningful statistical differences among the various salt treatments were observed for all of the parameters evaluated for turkey and pork. Salt at a 1% inclusion rate containing varying levels of copper, iron, and manganese impurities in ground turkey thigh meat and ground pork served as a prooxidant. However, if a meat processor uses a 1% inclusion rate of salt in turkey and pork regardless of impurities included, it is unlikely that differences in shelf life or protein functionality would be observed.