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Showing 1 to 20 of 26 for “"hams"”.
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Rapid method for dry curing boneless hams with little or no added nitrite
Fresh hams were skinned, boned, and fat removed to tolerance. Three curing mixtures were applied at the rate of 5% of the boneless weight. The curing mixtures consisted of (1) .1% sodium nitrite, 14.2% white sugar, and 85. 7% salt, (2) .2% sodium nitrite, 14.2% white sugar and 85.6% salt, (3) 10% …
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Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Institution Administration, 1959
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Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Institution Administration, 1959
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The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program
… curing solution on processing characteristics of hams and bellies from purebred Berkshire pigs fed a step-up RAC feeding program or a negative control diet. The first study reported that RAC pigs when compared to control pigs had a carcass cutting yield advantage of 1.01 percentage units (74.70% …
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Effects of brine temperature on ham and bacon processing characteristics
… tenderness, and sensory characteristics of cured hams; however, no research has been conducted on the effects of brine temperature on ham and bacon processing and sensory characteristics. Therefore, two experiments were conducted to evaluate the effects of brine temperature on ham and bacon …
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Reduction of Disinfection Byproduct-associated Toxicity by Adjustment of Distribution System pH
… as Haloacetonitriles (HANs) and haloacetamides (HAMs) have come under scrutiny in recent years due to their high toxicity compared to currently regulated carbonaceous disinfection byproducts (C-DBPs). Lowering concentrations of N-DBPs in drinking water is an important step for mitigating toxicity …
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Biochemical Basis of Fresh Ham Color Development
Commercial hams display variation in color uniformity across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand …
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Potassium sorbate as a fungistatic agent in country ham processing
… 70 day old country cured (packer style cut) hams. Samples were incubated at various temperatures and relative humidities to determine the extent of protection offered by sorbate against fungal growth. Intensity of fungal growth was determined subjectively through periodic visible evaluations …
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Methods for management of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) in dry-cured ham facilities
… infestations of T. putrescentiae on dry-cured hams was evaluated by dipping ham pieces in solutions of various food additives. Propylene glycol (1, 2-propanediol), lard, ethoxyquin and butylated hydroxytoluene prevented or significantly reduced mite population growth. A combination of …
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Determining the Underlying Factors of Fresh Ham Color Variation
… In some cases, especially in fresh and cured hams, the surface of a ham, whole, boneless or sectioned and formed displays a color gradient, which is unsightly and generally is considered of lower quality and must be discounted or processed different where color is less critical to the ultimate …
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Incubation of curing brines for the production of ready-to-eat uncured ham
… was greater (P<0.05) in the control hams during the first week of storage. Although nitrite in the control remained at relatively greater concentration throughout storage, the difference was not statistically significant after the first week. At day 42 of storage, the control (C) …
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Open Systems in Practice and Theory
… a volunteer organization that connects radio hams in order to relay messages from coast to coast; and (4) the Ground Observer Corps, a cold-war paramilitary organization that uses volunteers as human radars for detecting enemy aircraft. The dissertation explores continuities and …
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The Effect of Embryo Biopsy and Vitrification on the Development Potential of Equine Embryos
… University. All 20 embryos were cultured in DMEM/Hams F-12 medium under oil at 37°C in 5% CO2 in air (Hinrichs et al., 1990). Embryos were monitored for expansion and hatching. Embryo development was statistically different between the two groups (p<0.05). The biopsy procedure did result in a much …
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Effects of feeding ractopamine (Paylean®) to immunologically castrated (Improvest®) pigs on growth performance, carcass yields, and further processing characteristics
… where RAC increased leanness of cured hams and bellies from PC carcasses while having no impact on hams and bellies from IC carcasses. Over the entire growth study (120 d), IC pigs gained 2.6% faster, consumed 4.6% less feed, and were ultimately 7.3% more feed efficient than PC pigs. …
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Pengaruh konsentrasi limbah cair tapioka terhadap pertumbuhan dan kadar lipid yang dihasilkan oleh Scenedesmus sp.
… melanda dunia saat ini, merupakan masalah yang hams segera ditanggulangi. Eksploitasi secara terus-menerus terhadap bahan bakar fosil yang merupakan energi tak terbarukan (unrenewable energy) mengakibatkan keberadaannya di alam semakin menipis. Di sisi lain permintaan konsumen terhadap bahan …
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The effect of steer serum, bovine serum albumin and uterine flushings from ovariectomized progesterone-estrogen treated cows on early bovine embryo development
… evaluated and placed in culture in Hams F-10 media supplemented with a 10% protein source (steer serum, bovine serum albumin, or uterine flushings). Embryo development was observed every 12 h. Treatment differences were evaluated by assigning a numerical value of Oto 4 to each embryo …
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Characterization of Unregulated Disinfection By-Products (DBPs) in Chloraminated Water and Estimation of Associated Health Risks
… detector (LLE/GC-ECD) method for haloacetamides (HAMs) was revised and validated. The method showed good accuracy and precision for 7 HAM species, but not for monochloroacetamide and monobromoacetamide. Together with haloacetamides, a total of 49 DBPs were measured in three batches of …
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Application of chromatographic and spectroscopic techniques in the evaluation of the lipid fraction of animal products
… Italian and Spanish pork dry sausages and cured hams.
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Competences, skills, learning sources and the support needs of individuals who purchase small established enterprises
… in the South West of England (Torbay and South Hams) and comprises quantitative and qualitative research that is presented in three Phases. Phase I which comprises a postal questionnaire administered to a sample of 350 small business purchasers is used to (1) test a number of propositions and …
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Study on the formation of nitrogenous disinfection by products from the reaction between dichloroacetaldehyde and monochloramine
… haloacetonitriles (HANs) and haloacetamides (HAMs), two unregulated N-DBP groups, were commonly found in drinking water with chloramine disinfection. Although these N-DBP groups occur at lower levels than chlorinated DBPs, they are shown to be more toxic and can significantly contribute to the …
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