The Effect Of Processing Condition

The Effect Of Processing Condition The aim of this experiment is to evaluate the effect of processing condition such as the effect of lecithin on the quality physicochemical properties and organoleptic attributes of burger. The pH for uncooked control and cooked control are 5.77 and 6.04 respectively. Meanwhile for burger with 0.5%, 1.0%, 2.0% lecithin, the pH for uncooked are 5.86, 5.49, 5.48 while for cooked are 6.06, 6.05, and 5.80. The fat for uncooked control and cooked control are 8.50% and 10.25% respectively. Meanwhile, for burger with 0.5%, 1.0%, 2.0% lecithin, the fat for uncooked are 4.16%, 5.32%, 9.54% while for cooked are 10.59%, 0.27%, 12.91% respectively. The moisture for uncooked control and cooked control are 32.40% and 54.73% respectively. Meanwhile, for burger with 0.5%, 1.0%, 2.0% lecithin, the moisture for uncooked are 68.86%, 52.29%, 64.92% while for cooked are 59.59%, 45.13%, 60.68% respectively. The protein for uncooked control and cooked control are 13.71% and 3.91% respectively. Meanwhile for burger with 0.5%, 1.0%, 2.0% lecithin, the protein for uncooked are 16.39%, 15.94%, 16.57% while for cooked are 14.33%, 23.82%, 17.25% respectively. The ash for uncooked control and cooked control are 2.54% and 6.73% respectively. Meanwhile for burger with 0.5%, 1.0%, 2.0% lecithin, the ash for uncooked are 2.51%, 12.25%, 5.68% while for cooked are 2.97%, 10.25%, 2.79% respectively. Introduction: Burger and other product manufacturing can use fresh or frozen meat as the starting raw material and both systems have particular advantages and disadvantages in the logistics of processing. It can be argued that, for frozen products, which can be regulated by formulation and process effects, the quality difference between fresh frozen is minimal and product quality is far more likely to be dominated by intrinsic quality of the meat via the factors mentioned previously. However the physical properties are highly influenced by temperatures have a profound effect on manufacturing and indeed on the processing methods that can be used. (C.P Mallett, 1993) Fat content has a basic effect on various physic-chemical and sensory characteristics as flavor, mouthfeel, juiciness, texture handling, bite, heat transfer etc. The food industry has responded to consumer demand by offering an ever-increasing variety of low-fat meat choices. Most fat replacers currently in use are reformulations of previously used meat ingredients. (Ozlem Tokusoglu et. Al, 2003) Other factors that contribute to the organoleptic acceptance of the burger are the type of binder, the mixing time, temperature and time of cooking. Addition of soy proteins as meat substitutes provide to cut costs. These substances example lecithin can withstand stresses due to various forms of processing and preparation. Processed and whole meat products can be improved by adding soy protein, which provides the product flexibility and cost stability consumers demand. Adding soy protein to meat and poultry products can enhance moisture holding, texture, binding and cohesion, product yield, juiciness, protein quality, appetizing color and appearance, longer shelf-life, palatability and total nutrition. The ground meat enhancer comprises not only the whey protein concentrate or isolate, starch, maltodextrin and non-fat dry milk, but may also include additional spices and flavor modifiers to further erihance the organoleptic qualities of these meat products. These include, for example, seasonings and spices, such as onion powder, salt, pepper, vegetable oil, corn starch and tapioca starch, non-hygroscopic dried whey and the like. When all the ingredients are combined, a cream to off-white free flowing powder is prepared. In this experiment students will learn the methods and effects of processing of beef patties with varying amounts of lecithin added into the formulation. Materials and methods 2.1. Material Required amount of beef meat, fat, salt, sugar, garlic, black pepper, lecithin (optional) and warm water were prepared as the table below: Ingredients Mass(g) Beef meat 1000 Fat 150 Sugar 16 Salt 20 Garlic 10 Black pepper 6 Lecithin(optional) 0.5%, 1.0% or 1.5% Warm water 2.2. Apparatus Meat cutter, meat grinder, mincer /silent bowl cutter, burger mold, weighing machine, plastic line, wrapper freezer and nat.stick pan/griller 2.3. Sample preparation Burgers were prepared by divided to two parts of preparation. Part 1: Production of Burger The frozen meat was cut into small pieces. Meat pieces were washed and the dry meats were dripped. With using meat grinder, the meats were grinded. After that, all ingredients except fat were put in silent bowl cutter and the ingredients were mixed for 5 minutes. Then, fat was added in the mixture and continuous mixed for another 10minutes until ingredients were homogeneous. Homogeneous mixture was transferred into mold. Mold was pressed to obtain a patty of approximately 80g. Patties were placed in a stack of 10 with plastic liners in-between. Patties were wrapped in a plastic bag. Lastly, the evaluation on frozen patties was done on the following week Part 2: The effect of incorporation of lecithin on the quality of burger The frozen meat was cut into small pieces. Meat pieces were washed and the dry meats were dripped. With using meat grinder, the meats were grinded. After that, all ingredients except fat were put in silent bowl cutter and the ingredients were mixed for 5 minutes. 0.5, 1 and 2% of lecithin were dissolved by weight of total ingredients. Then, fat was added in the mixture and continuous mixed for another 10minutes until ingredients were homogeneous. Homogeneous mixture was transferred into mold. Mold was pressed to obtain a patty of approximately 80g. Patties were placed in a stack of 10 with plastic liners in-between. Patties were wrapped in a plastic bag. Lastly, the evaluation on frozen patties was done on the following week. 2.4. Analysis Analysis Both parts of preparation were analyzed based on measurement actual weight of mixture and the number of patties in plastic bag. The overall weight of patties also analyzed. Then, the weight of cooked patties and the average weight, determination of proximate analysis (fat, moisture, protein and ash), pH and Thiobarbituric acid value (TBA) for uncooked and cooked patties were analyzed. Then, the diameter in a hot stick pan or a giller was measured until cooked. Analysis of sensory properties of patties The sensory properties of the cooked patties were analyzed based on texture, flavor and overall using 5 point hedonic scale: 1-like extremely 2-like moderately 3-neither like or dislike 4-dislike moderately 5-dislike extremely 3. Results Discussion 3.1 Results (Raw data): Table 1: Average diameter and average weight of the burger with and without lecithin Control (without lecithin) Lecithin Uncooked Cooked 0.5% 1.0% 2.0% Uncooked Cooked Uncooked Cooked Uncooked Cooked Average Diameter (cm) 9.90 6.90 9.73 7.23 9.50 7.57 9.50 7.10 Average Weight (g) 79.56 53.47 80.00 63.31 80.95 52.91 79.68 63.61 Table 2 : proximate analysis of burger with and without lecithin Control (without Lecithin) Lecithin Uncooked Cooked 0.5% 1.0% 2.0% Uncooked Cooked Uncooked Cooked Uncooked Cooked pH 5.77 6.04 5.86 6.06 5.49 6.05 5.48 5.80 Fat 8.50 10.25 4.16 10.59 5.32 0.27 9.54 12.91 Moisture 32.40 54.73 68.86 59.59 52.29 45.13 64.92 60.68 Protein 13.71 3.91 16.39 14.33 15.94 23.82 16.57 17.25 Ash 2.54 6.73 2.51 2.97 12.25 10.25 5.68 2.79 Table 3: Sensory characteristic on different lecithin content on burger Lecithin (%) Texture Flavour Overall 0.0 3 3 3 0.5 1 2 2 1.0 2 3 2 2.0 2 3 3 Key: 1- Extremely like 2- Like moderately 3- Neither like or dislike 4- Dislike moderately 5- Dislike extremely Table 4: overuse weight of burger on different lecithin content Lecithin (%) 0.0 0.5 1.0 2.0 No. of patties 29 28 30 29 Actual weight of mixture 2.3802 2.236 2.045 2.203 Overuse weight of patty 0.0602 0.0035 0.0027 0.0048 Emulsifier plays essential roles in burger processing. It contributes to the dough strengthening, crystal modification besides facilitates in the aeration and foam stabilization. Emulsifier is also function as a binding agent in burger processing. Theoretically, the inclusion of a binding agent increases the stability of a patty at the cost of a little loss in flavor. Temperature, coarseness and moisture levels of ground meat and other ingredients greatly influence the binding properties of a patty. The emulsifier that was used in this experiment is lecithin. Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications (Awazuhara H et al., 1998). It has low solubility in water and in aqueous solution its phospholipids can form liposomes, bilayer sheets, micelles or lamellar structure depending on hydration and temperature. This results in surfactant that is classified as amphoteric. During emulsification, the nonpolar groups embedded in fat while the polar group extends into the aqueous phase. The used of lecithin in burger preparation caused the meat to bind closely and hence gave good quality burger. Lecithin also helps in binding the water in the meat. By binding water, these ingredients can improve yields and packaged product appearance. The emulsifying properties of lecithin can reduce the impact of raw material variations and prevent fat release. Functional concentrates can also improve texture, juiciness and slice-ability in finished meat products. And because they are tolerant of the multitude of conditions associated with processed meat procedures, they function without changing current manufacturing processes (Wilson N.R.P., 1981). Fat is also used as one of the ingredient in burger preparation. The main role of fat is to retain the juiciness in the meat. Other than that, fat also contributes to the flavor and aroma of the burger. This is resulted by the volatile fatty acid when the burger is cooked. While for salt, it brings out natural flavors of the burger and makes it more palatable and acceptable. In burger preparation, salt also acts as preservatives to retard the growth of spoilage microorganisms. Salt gives proper texture to burgers. It is also used to create the gel necessary to process meats and sausages. As a result, more heavily processed foods usually contain more salt. Different percentages of lecithin (0.5, 1 and2%) were used in this experiment in order to study the effect of incorporation of lecithin on the quality of burger. The parameters that were use to determined the effects of lecithin in burger are diameter and weight of burger, pH value, moisture content and proximate analysis for all fat, protein and ash. Sensory evaluation was also carried out in order to assess the sensory attributes of the burger after it was cooked. Diameter and weight In this experiment, different percentage of lecithin (0.5, 1 and 2%) was used in order to study the effects of lecithin in the changes of diameter and weight of the burger before and after cooking. Based from the result, it is observed that the diameter and the weight of beef burgers with or without lecithin decreased after they were cooked. This is primarily associated with the removal of water or the loss of moisture in the beef burger during cooking (Rhee KS et al., 1982). When burger is cooked it shrinks. This may be due to some change in the fibrous tissue, or to coagulation of the muscle fibre (Vincent Lewis, 1901). The à ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒâ€¹Ã…“shrinkà ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â‚¬Å¾Ã‚ ¢ takes place at 63 °C, and is relatively more important in these days of shortage of meat. All meat will shrink in size and weight during cooking. The amount of shrinkage will depend on its fat and moisture content, the temperature at which the meat is cooked, and how long it is cooked. Basically, higher cooking temperature will causes greater shrinkage. Cooking burger at moderate temperatures will reduce shrinkage and help retain juices and flavor. Overcooking draws out more fat and juices from ground beef, resulting in a dry, less tasty product. As percentage of lecithin used is increased, the water-holding capacity of the burger also increased. Thus, the shrinkage supposed to be less severe. However, for 1% lecithin the shrinkage was the most compared to the o thers. The loss of weight for burger that contained 1% lecithin is 28.04 g. This high amount might be due to the over cooking time as heat tends to shrink the patties (Tony Rosenfeld, 2007). pH The pH of the meat burger were increase with the percentage of addition of lecithin, which was mainly due to the higher pH values of soy lecithin ( Das ,Anjaneyulu, Gadekar, Singh and Pragati, 2008). The pH for cooked burger were higher than the uncooked burger due to the natural compound that present initially in the uncooked meat and melting and breakdown of fats, organic acids, and nitrogen containing compound during heating (Brown, 2008). Proximate analysis The moisture content before and after cooking were differ for the control meat burger samples with the treatment. For the control, the cooked sample had higher moisture content than the uncooked samples. But, for the samples that treated with lecithin, the moisture content of the meat burger is higher in uncooked burger compared to the cooked burger due to the loss of moisture during cooking. Exposing meat to high temperature shortened the muscle fiber, denatured protein, and caused the meat to dehydrate (Brown, 2008). The moisture loss for 2% lecithin added was the least compared to 0.5% and 1% lecithin due to the presence of lecithin which minimized the loss of water-binding capacity. The fat content of the treatments were higher compared to the control, and the higher the percentage of lecithin used, gave the higher percentage of fat content in the cooked samples. It was clearly showed that the addition of lecithin helped to minimize the loss of fat during cooking as the meat fat were melt as it is cooked. Fat in the emulsified products immobilized and stabilized by the formation of protein interfacial membrane and protein matrices. The adsorption of protein on the surface of fat globules decreased the interfacial energy, and denaturation of the adsorbed protein lead to the formation of a protein gel matrix that enhanced the emulsion stability (Fennema, Parkin and Damodaran, 1996). The ash and protein content of the control and treatments were not differs very much. It indicated that lecithin did not affect the ash content to the burger patties. The percentage of ash content for cooked meat burger was higher than the uncooked burger. Sensory attributes For the sensory characteristics, the panelist preferred the cooked burger with 0.5% lecithin because of its tenderness that influenced by the role of the lecithin. It acted as the binding agents that bind the protein with the fat as well as moisture to keep the good texture and prevent dehydration during cooking. Other than that, lecithin helped to give consistency to the distribution of fat and protein throughout the burger patties. It also prevents the loss of fat because the fat that presence in the burger patties will melt during high temperature processing, which increased tenderness, juiciness and flavor (Brown, 2008). The control sample was the least like samples because ità ¢Ãƒ ¢Ã¢â‚¬Å¡Ã‚ ¬Ãƒ ¢Ã¢â‚¬Å¾Ã‚ ¢s hard and dry texture due to moisture loss during cooking. The panelists gave similar score to the control and samples with treatments in terms of flavor, showed that lecithin did not help in improving the flavor of meat burger. The role of lecithin can only be seen in the aspect of texture quality but not in flavor. For the overall acceptability, samples that treated with 0.5% and 1% lecithin were preferred compared to the control and 2 % lecithin. Control sample gave low eating quality in terms of the texture, while high intensity of lecithin also lowered the consumer acceptability. Tenderness of the meat burger can also be increased by the addition of salts in the form of potassium, calcium, or magnesium chlorides. These salts retain moisture and breakdown the component that surrounds the muscle fibers, resulting in the release of proteins (Brown, 2008). Conclusion: The use of lecithin has potential as a functional ingredient to improve the cooking properties of burger patties. Better fat and water retention reduce the cooking losses. The substitution of the main meat component constitutes an additional textural benefit to the meat burger and can cut the cost of production. Least, besides an equivalent overall acceptance for some of the extended product, the use of citrus lecithin may be attractive to some consumers as a positive alternative to conventional fillers in meat products.

Windhorse Farms

Terry Houston MBA 522-1b2 Professor Watson November 27, 2012 Executive Summary The contents of this case analysis include an overall purpose to provide you, Professor Watson, with an understanding of the business problem that Jim Drescher, owner of Windhorse Farm, must make in a matter of a few days. Without rehashing much of the information that was explained within the case, the bottom line is that Mr. Drescher and his wife must identify how they intend to continue making money owning the farm without them supervising the business anymore.The reason being, that they are reaching a point in their lives that require retirement and realization that they will not be around forever. Problem Statement Above much, the farm is faced with a few main decisions as to how to attack this problem. Among these involve him deciding which product lines he needs to grow, maintain, and/or harvest. This case analysis will identify what alternatives that Mr. Drescher should consider in going forward, c onsidering the â€Å"four filters† (economic, environmental, social, and spiritual impacts) in conjunction with my recommendation on what I feel he should decide to do.Analysis of Situation Acadian Forest Region The case highlights the importance of the Acadian forest region. Throughout the life of Mr. Drescher’s ownership of the farm, over 95 per cent of the harvesting in the region resulted from cutting trees down, making it 1 of the 6 endangered forests in North America. This comes at an ethical and environmental cost for the farm. Because of the situation, the Dreschers have decided to implement sustainability practices within the region. Among these practices include educating the public about the situation and farm goals through Windhorse Farm School and having â€Å"Open Farm Days†.They also implemented organic gardening and alternative energy generation. Because of these newly adopted practices, market interest for continuity of such actions have increas ed and continuing to do so. Wood Products Manufacturing Eco-Woodshop is the main source of income for Windhorse Farm, due to the differentiation and advantage of competition that the farm has. The Dreschers have low overhead costs because they own the farm lands, making it more than possible to make a solid income. Tonewoods Guitar instruments makes up the large majority of wooden instruments made.Of those guitars, those made from red spruce tonewood proved to be the money makers. Yet still, producing these instruments added the economic and social costs of cutting more and more trees down. In addition, it would take the farm to sell about 200 tops annually just to break even, while in their best year, they’ve sold only 25. Having even the opportunity to be successful in this market requires Mr. Drescher to hire a subject matter expert/organization that had beliefs consistent with the culture of the rest of the farm as well as alternative tonewood that would sell, costing eve n more money. Evaluation of AlternativesWithin the case, Mr. Drescher understands that the bulk of what his decision comes down to is of two categories. With regards to tonewood, he had to decide if it’d be better to grow the business or exit the market entirely. Growing the business required careful planning for the future. He also needed to identify the marketing of construction/architectural products. Doing so would require him to either grow the business, leveraging green products, or sell, thus making the business fulfill more of a raw material supplying role. Decision/Recommendation There’s obviously a lot going on within each option.However, it is in my humble opinion that Mr. Drescher and Windhorse Farm should continue its current operation with its Eco- Woodshop. For many years now, the operation has proven to be profitable, allowing the business to stay afloat. Along with the successful application of the various sustainability practices I’ve previousl y mentioned, there proves to be a bright future for the farm. Accordingly, making the public aware of important environmental factors of sustaining a forest region and providing green alternative avenues to do so will only improve the external and internal morality of the farm, in consideration of the â€Å"four filters. Simply â€Å"testing the waters† for guitar production will not prove to be enough in considering tonewood. In comparison to the Eco-woodshop operation, tonewood business success is far riskier. Even in considering another organization that can take the helm for Mr. Drescher to do well in this business, it would still come at more of a â€Å"four filter† cost than the Eco-woodshop operation and its sustainability practices ever could. Simply put, the majority of the culture for the farm would need to change completely, which is something I believe Mr. and Mrs. Drescher are not willing to do.

Topics for Example Essay for Dummies

Topics for Example Essay for Dummies Get the Scoop on Topics for Example Essay Before You're Too Late List three to five topics that you're interested in or would love to write about. There are tips you're able to help you produce the right topic for your essay. Curriculum proposal topics is a means to try. You wish to pick a topic that's neither too broad nor too narrow. Even though the conclusion paragraph comes at the conclusion of your essay it ought not be regarded as an afterthought. Consider what you hope your readers to understand from your proposal and that which you must supply them with, which means you can influence them to earn a favorable choice. The variety of paragraphs in an essay varies based on the quantity of ideas you would like to discuss. An outline is more of guidelines that show you what things to discuss in each individual section and also stops you from drifting away from the main goal of the essay. The Importance of Topics for Example Essay Yo ur audience must also understand what you're speaking about. Very often it will become tough to pick a single topic either on account of the numerous ideas in the student's head, or on account of their complete absence. Even whenever your essay topic is quite exciting to you and you feel like you have a lot to say, you might still end up lacking on the expression count. If finding an appropriate topic for your exemplification essay is just the start of your problems, there's a way to make them go away. Choosing Good Topics for Example Essay You must be very careful when choosing an essay topic. Entrust us your essay, and you won't regret it! A good example essay will ensure it is feasible to analyze essay structure and outlines along with writing and reference stylethere are certain things which make a persuasive essay. 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A proposal has the role of obtaining assistance for a project by notifying the appropriate individuals.

My Life Concept Project Report - 923 Words

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