Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef.

Preblending A- and C-maturity muscles with MgCl(2) and/or CaCl(2) was investigated in low-fat, low-sodium restructured beef. Products were formulated to contain: 1) 80% chunks, preblended 12h with 0.05% MgCl(2), 0.05% CaCl(2), or a combination of each (0.1%) and 0.4% sodium tripolyphosphate (STPP) and 2) 20% mince preblended 12h with 0.05% of each dicationic salt or the combination of dicationic salts (0.1%), 0.4% STPP, and 1.0% NaCl. This formulation achieved a raw product NaCl content of 0.2%. Additionally, a control was formulated with chunks and mince that contained no dicationic salt. CaCl(2) decreased raw and cooked pH and cook yield, and increased cohesiveness; whereas, MgCl(2) increased cook yield and myosin solubility. Total protein solubility was not affected by muscle maturity or dicationic treatment. Myosin solubility of the combination treatment was greater for C-maturity muscle (57 months) compared to A-maturity muscle (20 months) formulations. Control, C-maturity muscle treatments contained more insoluble and total collagen (p < 0.05), and these treatments were more cohesive (p < 0.05) than control, A-maturity treatments. The combination of CaCl(2) and MgCl(2) increased hardness of A-maturity products, but it decreased hardness of C-maturity products. In addition to increasing hardness of A-maturity products, the combination treatment lowered (p < 0.05) cook yield for these products.

Conventional vs. formulated foods in school lunches. II. Cost of food served, eaten, and wasted.

School lunches containing all conventional foods were designed to provide one-third or one-half the recommended allowances for elementary students. The same nutrient levels were planned in meals containing some formulated items. Each type of meal was served for five days, and total food costs and costs of food served, consumed, and wasted were calculated. At the same nutritional level, mean preparation costs of partially formulated meals were lower than for meals composed of all conventional foods. Meals providing one-half the allowances and containing formulated items cost slightly less than totally conventional meals which provided one-third of the allowances. Cost of waste was lower with partially formulated meals.

Conventional vs. formulated foods in school lunches. I. Comparison of students' food and nutrient intakes.

School lunches containing all conventional foods were designed to provide either one-third or one-half the Recommended Dietary Allowances for elementary students. The same nutrient goals were used in planning meals containing some formulated foods. Goals and specified portion sizes for first through third graders were distinct from those for fourth through sixth graders, and data from the two groups were maintained separately. Nutrients in meals and plate waste were analyzed to compare nutrient intake among the treatments. Formulated meals weighed less than control and conventional meals, and students ate higher percentages of both the weight and the nutrients served in formulated meals. Nutrient intake was higher when half the allowances was served, but waste was also higher.

Effects of storage and handling on vitamins in fresh lima beans.

Fresh Lima beans were subjected to various combinations of handling factors, including storage time and temperature, air during storage, water during preparation, hulling, and preparation method, to determine their effects on ascorbic acid, thiamin, and carotene content. Freezing resulted in highly significant losses of ascorbic acid and thiamin. Longer storage time and higher storage temperature resulted in significant reduction in ascorbic acid. Bruising, such as that occurring when beans are mechanically hulled, caused significant losses of both carotene and ascorbic acid. Significant interactions indicated that subjecting beans to circulating air and to bruising increased degradation of ascorbic acid and carotene. Increasing storage temperature compounded the effects of air circulation and of storage time on ascorbic acid. For example, 24-hr. storage at 45 degrees F was as severe as 72 hr. at 37 degrees F. Highest overall content of ascorbic acid was attained with hand-hulled samples stored in still air before cooking. Lowest content of ascorbic acid occurred in bruised beans cooked in copper-fortified water.

Major nutrients in the Type A lunch. II. Amounts consumed by students.

Plate waste from Type A school lunches was collected during the period that fifth, seventh, and tenth grade students ate lunch. Twelve elementary, three junior high, and seven high schools distributed among three geographic regions of North Carolina were included in the sample. Nutrients served and nutrients in plate waste were determined by laboratory analyses of two five-day composites of meals and of waste from each school. Nutrients consumed were determined by difference. Relative to the Type A goal, protein intake was highest; riboflavin and vitamin A values were consumed in satisfactory (one-third or more of the allowances) amounts. Younger students consumed adequate iron and calcium, and calcium intake approached adequacy among older students. High school students consumed only 69 per cent of their goal for iron and 75 per cent of the goal of energy value; among the three groups, however, this was the highest percentage of the goal for energy value consumed. Ascorbic acid intake was least satisfactory for fifth and seventh grade students. Overall, fifth graders consumed a significantly (P less than .01) lower percentage of the nutrients served than the two older groups. With a few exceptions, students consumed 80 to 90 per cent of the various nutrients which were served: 62 to 66 per cent of the vitamin A value served was consumed; fifth grade students consumed only 77 per cent of the iron served; and the two younger groups consumed only 69 per cent of the ascorbic acid served. Although the most marked regional differences in nutrients consumed occurred with vitamin A and ascorbic acid, overall elementary students in the eastern region consumed a significantly (P less than .01) higher percentage of nutrients served than did those in other two regions.