摘要:

ABSTRACTGround pork patties containing two levels of fat (15% and 20%) and three levels of processed soy hulls ground to 1.02 mm (0%, 4%, and 6%) were evaluated for sensory attributes (juiciness, texture, cooked pork flavor, and off‐flavor) by ten trained taste panelists, Soy hull level significantly affected all sensory characteristics; fat level significantly affected juiciness. Reducing the level of fat in ground pork had less impact on sensory scores than did increasing the fiber by adding soy hulls. Addition of soy hulls decreased the percentage of fat in the cooked product and increased the product yiel

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00197.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe effects of four heat processing methods (convective heating, dry and moist; rotating hot air; charbroiling) on the thermophysical properties of a restructured beef formula prepared as roasts or steaks were determined. Standard laboratory procedures were used. Changes in the physical dimensions of the products revealed that each method had a different effect on food product yield, namely by moisture and/or lipid losses. No significant (p>0.05) differences in density and thermal conductivity were observed. The specific heat values were significantly greater after both rotating hot air and charbroiling, than after the convective heating procedures. Some comparisons were made to “intact roast”, using similar heat processing and laboratory procedu

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00198.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThe job satisfaction level of selected foodservice supervisors (n = 86) was assessed using the Job Satisfaction Survey, JSS (Spector 1985). The survey instrument contained three parts: the JSS, demographic questions, and job task statements. Relationships between job satisfaction and job characteristics, conditions of employment and demographic variables were determined. Subscales of the JSS with the highest scores were “nature of work” and “supervision.” Respondents were least satisfied with “promotion,”“pay,”“contingent rewards” and “operating procedures.” The mean score for the total JSS was 3.87, agree slightly, on a 6‐point scale of 1 = disagree very much and 6 = agree very much. This finding would indicate respondents were somewhat

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00199.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTThis study was conducted to evaluate the influence of relative humidity, endpoint temperature and period of cold storage on some mechanical and sensory properties of smoked chicken sausage. Weight changes, cooking losses and emulsifying capacity of the processed samples were determined.During heat processing and smoking, the internal temperature of samples increased more rapidly at a relative humidity of 70 or 80% than at 40%, due to the enhanced heat transfer coefficient of the condensing steam and the temperature differential between the surface and center temperatures of the sausage samples. Consequently, processing time was shorter, but the weight of samples increased by about 1.5% during the first 15 min of heat processing at 97C. As the relative humidity in the smokehouse increased from 40 to 80%, both the weight loss, emulsifying capacity, compression and penetration stresses decreased from 11.1 to 7.5%, 28.2 to 27.4 mL oil/100 mg protein, 2.14 to 1.68kg/cm2and 1.36 to 1.15 kg/cm2, respectively, while the cooking losses decreased from 11.1 to 7.5% when the samples were held at an endpoint temperature of 70C for the same period.The cold storage results showed that both the compression and penetration stresses decreased as the period of storage increased or as the humidity in the smokehouse increased. The sensory scores indicated that all the sausage samples were acceptable within 4 weeks of frozen storage. Firmness and color scores decreased as humidity increased; however, as the period of storage increased, scores for firmness increased, and color, juiciness and flavor scores decreased.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00200.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

ABSTRACTAn evaluation study was conducted to determine whether lunch meals served at a special education school site met the minimum requirement of the National School Lunch Program (NSLP) and to determine the percentage of menu items served to children with profoundly disabling conditions. Evaluation of lunch meals served to 24 profoundly disabled students was conducted for 20 school days. Data on serving sizes indicted no significant difference between portions served to the younger students (ages 5–8) in Classroom I and the NSLP requirements. Serving sizes for the older students (ages 9 and older) in Classrooms II and III differed from those of the NSLP, specifically in the meat and fruit/vegetable groups. Menu items that were texturally modified and served to the students varied between classrooms in the meat and fruit/vegetable food groups. Milk was generally not served due to its possible mucous‐producing effects. Other menu items were not served due to the possibility of choking. Therefore, serving sizes as well as foods considered appropriate to modify and serve to students with profound disabilities were inconsist

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00201.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

摘要:

Book reviews in this article:The Management of Maintenance and Engineering Systems in the Hospitality Industry. Frank D. Borsenik and Alan T. Stutts.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00202.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1992.tb00196.x

出版商:Blackwell Publishing Ltd    

年代:1992

数据来源: WILEY