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.

Mossbauer scattering studies with the isotopes Os186, Os188, Eu153 and Pr1410

U of I Only

Heidegger's Fourfold

This monograph attempts to show that Heidegger’s fourfold is neither as mysterious as some commentators have claimed, nor is it inconsistent with the position that Heidegger held when he wrote Being and Time. After a brief introduction, I proceed to an analysis of earth. In the second chapter, I argue that Heidegger’s view on this subject is, in many respects, heavily indebted to his interpretation of Aristotle. The third chapter is an analysis of sky. This chapter is both an investigation into the many aspects of sky and an analysis of the relation between sky and Heidegger’s various uses of “world” in Being and Time. The fourth chapter is an analysis of the most interpretively difficult member of the fourfold, gods. Gods allow for open spaces and ground fields of meaningfulness. The fifth chapter is an analysis of mortals. This chapter focuses heavily on Heidegger’s analysis of death in Being and Time, his middle works, and his later works. The most important insight into the understanding of the relationship between Heidegger’s earlier and later work is presented in this chapter. Namely, here I argue that ownedness and releasement to things are not opposed to one another. The claim that these two ways of being are opposed to one another is the usual grounds for the claim that Heidegger radically changed his views between the time that he wrote Being and Time and his later works.