Designing Foods Animal Product Options in the Marketplace (1988) / Chapter Skim
Currently Skimming:
6 Existing Technological Options and Future Research Needs
6 Existing Technological Options and Future Research Needs
Pages 115-132
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 115... ...
In fact, the committee's major purpose is an example of this namely, to determine what technological options can be used to alter animal products to enhance human nutrition. The following questions must be taken into consideration: · What components of animal products are important to human nutrition and health?
|
From page 116... ...
Finally, the commodity, its individual components, or a partially modified product must be convertecI into a retail product that is wholesome, palatable, and in demand. In addition, the product must have a reasonable shelf life, conform to all labeling and regulatory standards, and, ideally, be nutritious.
|
From page 117... ...
At the midpoint of the curve, research productivity declines (see the bottom curve in the figure) and the research manager must decide whether sufficient gains can be maple to justify continued effort (research resources)
|
From page 118... ...
at these workshops appear in the Appendix and are cited throughout this chapter. TARGET LEVELS OF NUTRIENTS AND RELATED RESEARCH PRIORITIES Determining the Level of Fat in Live Animals and Carcasses More than 30 techniques exist to estimate live animal and carcass composition.
|
From page 119... ...
Therefore, the final choice of an indirect method ultimately depends on cost, the objective of the measurement, and the physical conditions under which the method is to be used. Survey of Method Older methods of determining fat levels include linear measurement of live animals ant!
|
From page 120... ...
Problems arise in measuring the volume of live animals, and the methoc] is slow; therefore, its use is limited mostly to research (Topel and Kauffman, this volume)
|
From page 121... ...
The contributions of genetics, nutrition, and management to fat reduction in cattle, swine, poultry, and milk products are reviewed next. Cattle Efficient production of palatable lean beef must be a primary objective of the beef industry if it is to maintain its competitive position over the long term.
|
From page 122... ...
In addition, the fatty acid composition of dietary fats directly correlates with fat cleposition in the animal. Thus, increasing the percentage of unsaturated fatty acids in the pig's cliet will cause an increase in unsaturated fatty acids in the carcass tissue (Speer, this volume)
|
From page 123... ...
In additions the type of dietary fat determines the chemical composition of carcass fat: a diet rich in unsaturatec] fatty acids results in an increased proportion of unsaturated fatty acids in the carcass (Gyles, this volume)
|
From page 124... ...
There are conflicting reports on the direction of change in total milk fat content when the proportion of polyunsaturated fatty acids in the diet is increased. Altering the Level of Fat in Animal Products Various processing technologies exist that can alter the fat level or change fat composition in animal products.
|
From page 125... ...
a higher overall fat content in dark versus light meat because of the fat depots between muscles. The depot fat, however, has more triglycericles than does the intramuscular fat (Mast and Clouser, this volume)
|
From page 126... ...
Milk cholesterol is 95 percent unesterified; the balance is esterified to long-chain, usually saturated, fatty acids. Seventy-five percent of milk cholesterol is dissolved in milk fat, 10 percent is in the fat globule membrane, and 15 percent is in the skim milk (Hettinga, this volume)
|
From page 127... ...
Supercritical fluid extraction utilizes the high-density/ low-viscosity properties of supercritical fluids, which are gases subjected to high pressures at temperatures above their critical point. Supercritical fluids can readily diffuse into and out of foods, thereby increasing extrac 127 tion efficiency.
|
From page 128... ...
Alkaline phosphates can be combined DESIGNING FOODS with sodium chloride to enhance sodium function in low-soclium products. Generally, though, these phosphates are mostly the sodium salts; hence, actual sodium reduction is minimal.
|
From page 129... ...
A nutritional regimen for the cow that includes sodium bicarbonate lowers the sodium content of milk because it lowers plasma sodium. Overall, however, genetics, health, ant]
|
From page 130... ...
In nonruminants, carcass fat readfly reflects the dietary fatty acid pattern. A major limitation is that shelf life of animal products is decreased if the fatty acid profile is shifted too far toward the polyunsaturated fatty acids.
|
From page 131... ...
Some research indicates that beetling vitamin E to nonruminants decreases the rate of oxidative rancidity in their meat products. More research is needed to determine whether other natural or approved synthetic antioxidants are beneficial in extending product shelf life.
|
From page 132... ...
profile is shifted too far toward unsaturated fatty acids must be considered and controlled. · Recommendation Improve metho(lologies for the analysis of fat ant]
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.