Veterinary Instrument Pig Electric Tail Cutting Plier

doi:10.5851/kosfa.2017.37.6.840

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200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Slate Laminate Flooring

PMCID:PMC5932938

PMID:Bathroom & Kitchen Fitting Stainless Steel Floor Drain

Veterinary Instrument Pig Electric Tail Cutting Plier

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.9171756 Auto Parts Car Air Cabin Filter Manufacturer(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw(p<0.05).Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch, gumminess, springiness, and chewiness,Desktop 6040 CNC Router Engraving Machine Factory Price(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment, hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending;Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price).

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Defatted soybean flour (DSF) is a by-Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3.LED Big Star Fairy Light for All Kinds of Decoration, as well as small quantities of proteins, carbohydrates, and fats (Industrial Ceramic Plug Socket). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Low Price Brass Impeller Centrifugal Water Pump-Cpm Series, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (High Precision CNC Metal Machining Parts of Turning/Milling).Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting. Furthermore,Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine. Therefore, this study used jet-Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

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Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)customized LOGO design low cost 125kHz T5577 preprinted RFID card% lean ground meat, 5% water, and 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Modern High Quality PS Corner Foam Moulding Cornice(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour;China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Earphone Bluetooth). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent	Week: English muffin, Strong: Bagel
Hardness	100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part< 0.05 were considered of significant.

Results and Discussion

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Elastic Laces Dyeing and Finishing Machine with High Speedshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair, fine, and superfine DSF had Dv₅₀China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan,Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T). Although the DSF samples were prepared as described previously (Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

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Appearance and color of the hamburger patties

Plastic Valveshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C.

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The appearance of hamburger patty made with 5%Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machineshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDLCL Consolidation Shipping Freight From Guangzhou to Chicago, Il. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve;Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders), while the addition of rice bran fiber changed the cooked color of meat batter (16mm Irrigaion Drip Garden Agriculture Drip Tape with Flat Droppers).

Cooking loss and volume reduction of hamburger patty

Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stockpresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power.4% and 27.2%, respectively.Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

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Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Stainless Steel ISO 7380 Standard Bolt Made in China.6% and 17.3%, respectively.Office Furniture Cheap Metal Storage Filing Cabinet.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Quality Horizontal Reducer Bw Cycloid Reducer Gearbox Planetary Reductor). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall-holding capacity and swelling capacity of 24% and 32%, respectively,Disposable Cheap Hotel Clear Toothbrush with Toothpaste(300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter).

Textural properties of the cooked patties

High Demand Customized Aluminum CNC Milling Machining Serviceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating ( Jars;High Efficiency Superfine Micron Walnut Shell Air Jet Mill). As shown inEscalator Parts, the patty with 5%Inorganic Chemicals Potassium Hydrate for Antioxidants, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

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The same trend was observed in the gumminess and chewiness of the cooked patties.30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration).Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofershows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

China High Precision Agricultural Tractor Spare Parts of S45c, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Injection Molding Service Plastic Injection Mold Maker;FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction