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A non-destructive Vis-NIR spectroscopy (400-1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra were recorded at 0, 30, 40, and 60 days using a camera, spectral filter (400-1000 nm) and a halogen floodlighting system which had been were developed and calibrated for the purpose. Physico-chemical, biochemical, and microbiological properties such as pH, total volatile basic nitrogen (TVB-N), ATP breakdown compounds, and colony-forming units were determined to predict the degradation of freshness. The image spectra obtained from visible and SW-NIR spectroscopy were related to the storage time of the samples. A PLS-DA model was developed independently for packaged or unpackaged samples using the second derivative of the spectra. Mean R2 prediction obtained for cooked ham was 0.915 and 0.949 for Turkey ham. The technique developed could be applied to monitoring the freshness of commercial packed cooked ham and turkey ham as a non-destructive technique. Further studies will be needed to check the spectra obtained from samples of different commercial brands in order to evaluate more precisely the efficiency of the method.

Samples of cooked sausages, ham, dry cooked sausages, and fermented sausages (n=252) were examined for soy proteins by ELISA, histochemical, and immunohistochemical methods. The results showed that the highest accuracy was achieved by immunohistochemical examination. However, in the category of cooked sausages, this result was not statistically significant. Since the results in the individual categories differed, our results demonstrate that one single method does not always provide reliable and completely objective results. Immunohistochemical methods seem to be the most suitable for the verification of the reference immunochemical method results and prevention of false results.

The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further assess the relationship between structure and digestibility. The secondary structure analysis showed that the content of α-helix decreased from 55.03% to 20.61%, accompanied by an increase in the content of β-sheet and random coil from the raw to 120°C. The digestibility showed that proteolysis rate of myofibrillar proteins by pepsin and trypsin & α-chymotrypsin (digestive enzymes) significantly increased to 0.62 and 0.51 at 100°C, compared with the raw. Odour and taste were susceptible to cooking temperature, and 100°C enhanced odour and taste attributes of ham. The changes of protein conformation were closely related to the digestibility. Correlation analysis further demonstrated that activities of digestive enzymes for proteins were negatively correlated with α-helical and β-sheet, and positively correlated with β-turn and random coil.

The present study was conducted in order to determine the effects of supplementation of a growing-finishing pig diet with 0.5% conjugated linoleic acid (CLA) on production characteristics and slaughter traits. Ninety-seven female Swedish Landrace pigs were used. The control group of animals was fed a regular diet (n = 49), while the experimental group of animals (n = 48) received a diet where part of the soybean oil was substituted with commercially enriched CLA oil (containing at least 56% of CLA isomers, 28% cis-9, trans-11 and 28% trans-10, cis-12). The experiment lasted 44 days; porkers were fed from an initial weight of 66.0 up until a final weight of 103.5 kg. Feed conversion ratio, carcass and ham weight, percentage of lean meat and subcutaneous fat tissue as well as intramuscular fat were recorded. The fatty acid content of ham intramuscular fat tissue was determined by HPLC. No significant influence of CLA was observed, either on carcass and ham weight, or on fat percentage in subcutaneous and intramuscular tissue. Dietary CLA enrichment proved to increase the content of stearinic acid in intramuscular fat tissue, 17.29+/-13.26 % in experimental and 15.87+/-33.71 % in control group of pigs (P less than 0.01). The obtained production results show no significant changes in main production traits between the two groups of animals. The observed difference in the content of stearinic acid (P less than 0.01) implies firmer fat tissue, which has a practical value in pig bacon fattening.

[Cruz]'s Oscar acceptance speech for her role in Allen's Spanish comedy contained the world's most charming pronunciation of \"Wooody\".

Market pigs (n = 120) were rested 0, 1, 2, or 3 h before slaughter. One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin temperatures of live pigs decreased 5 degrees C during 3 h of rest, and resting reduced muscle temperature at .5 and 1.5 h postmortem. Early postmortem muscle pH was .3 higher if pigs were rested up to 2 h if CC was used (P less than or equal to .01). Resting pigs 2 h decreased loin purge about 1% and increased cured ham yields 6% over those not rested. The AC carcasses had about .15 higher muscle pH from 4.5 to 24 h postmortem than CC carcasses (P less than or equal to .03). The AC improved loin quality about 15% and lowered L* values of loins and hams about 4% (P .04). The AC substantially reduced the incidence of unacceptable quality in loins and hams, with the most effect on hams, and slightly toughened loin muscles but not cured ham muscles. Resting of pigs and AC of carcasses gave superior color of loin chops at d 0 of retail display and lowered L* values during display. The HFT process improved ham quality scores about 8% but not loin scores. Resting pigs for 2 h, AC, and HFT in concert or separately are effective means of improving pork quality; AC had by far the greatest effect

Virginia Tech slaughtered archrival Virginia 84-57 at the Cassell Coliseum, ending the Cavaliers' longest conference winning streak in 25 years and pulling within a half game of UVa in the ACC standings. The 27-point victory was Tech's biggest in the series since a 92-59 drubbing of Virginia in 1962. Deron Washington and A.D. Vassallo each scored 22 points and Jamon Gordon added 15 as the Hokies (17-7, 7-3 ACC) ended a four- game losing streak to their state counterparts and erased the memory of three close defeats to the Cavaliers last season. In a game where the marquee battle was going to be in the backcourt, Gordon came through in the biggest way, getting six assists, five steals and two blocks in 38 minutes before leaving to a well-deserved standing ovation in the final minute. His performance was more crucial considering his backcourt mate and Tech's leading scorer Zabian Dowdell played just 15 minutes due to foul trouble.

We conducted two experiments to evaluate the effects of chromium picolinate and chromium chloride (CrCl3) on growth performance, carcass composition, percentages and accretion rates of carcass tissues and chemical components, and blood metabolites in pigs. In Exp. 1, 35 individually penned pigs were fed a fortified, corn-soybean meal basal diet (.95% lysine) supplemented with 0, 200, or 400 micrograms/kg of Cr from chromium picolinate or 5,000 or 25,000 micrograms/kg of Cr from CrCl3. Each diet was fed to seven pigs for 35 d (19.6 to 43.2 kg BW). Addition of 200 micrograms/kg of Cr from chromium picolinate increased ADG (P .07) and ADFI (P .03) but did not affect feed:gain ratio. Backfat measurements and longissimus muscle area were not affected by either source of Cr. The percentages of muscle, fat, bone, and skin from the right ham and the percentages of water, protein, lipid, and ash from the left carcass were not significantly altered by Cr. The addition of 200 micrograms/kg Cr from chromium picolinate increased (P .07) the accretion rate of lipid in the carcass. In Exp. 2, 42 individually penned pigs (three from each of 14 litters) were fed a fortified, corn-soybean meal basal diet (.95% lysine from 19 to 55 kg; .80% lysine from 55 to 109 kg) without or with 200 micrograms/kg of Cr from chromium picolinate or 5,000 micrograms/kg of Cr from CrCl3. Dietary Cr addition had no effect on the performance or backfat measurements of the pigs; however, both sources of Cr increased (P .07) longissimus muscle area. The percentages and accretion rates of muscle tissue were increased (P .001) and the percentages of fat tissue were decreased (P .001) in pigs fed Cr, with chromium picolinate being more effective than CrCl3 (P .05). The percentages (P .01) and accretion rates (P .07) of carcass protein were increased and the percentages and accretion rates of carcass lipid were decreased (P .04) in pigs fed Cr.

The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two experimental groups. The first one with a reduced salt content to 1.5% by the using of basil extract (E1) and the second group with an addition of oregano (E2). Hams were storage for 10, 20 and 30 days after packaging in barrier bags, vacuum conditions and modified atmosphere condition. The results indicate that the addition of herbal extracts increases the polycyclic aromatic hydrocarbons content (P < 0.05) but does not cause exceeded the recommended standards. The most advantageous packaging technology for hams with reduced salt content is vacuum. These hams were characterized by the most advantageous color parameters and the lowest hardness.

[Jamon Hicks] filed the lawsuit against the city in federal court on Friday on behalf of Hogg's mother, Oakland resident Allene Hutchinson, and Hogg's minor daughter. Oakland police has not released the name of the officer who killed Hogg, citing officer safety, but her name will eventually be added to the lawsuit as a defendant, Hicks said. Hicks said police claim that [Hogg] reached for a gun, but he doesn't think Hogg had time because he was shot within seconds of being startled awake. Hicks said the police department should have called in a tactical unit if they believe Hogg was a danger, and should have used deadly force as a final resort.