Institute of Food Technologists

The aim of the study was to evaluate the effect of pig dietary supplementation with an antioxidant mixture (150 mg of Vitamin E and 15 mg of verbascoside from Verbenaceae extract) for 38 days before slaughter on the quality parameters of cooked ham. A total of 150 pigs were divided into two experimental groups: one receiving a control diet (C) and one a diet with the antioxidant blend (AO). Twenty pigs per treatment were randomly selected and slaughtered at about 135 kg of live weight. The results showed that cooked ham colour indexes and tenderness were not influenced (p > 0.05) by dietary treatment. The nutritional and sensory parameters were unaltered (p > 0.05) by the antioxidant supplementation. Dietary treatment positively influenced the oxidative stability (p < 0.05) of cooked ham from pigs fed the AO diet compared to the control diet. The present study suggests that dietary supplementation with an antioxidant blend for a short period (38 days) is able to improve the oxidative stability of cooked ham without impacting its chemical and sensory characteristics.

The Institute of Food Technologists convened its 6th Intl. Food Nanoscience Conference in Chicago July 12 to 13, 2013. The objectives were to: (1) serve as a unique forum for exchange of insights into research developments, technology trends and applications, and risk and safety assessments; and (2) facilitate dialogue examining potential policy implications, social issues, consumer perceptions, and risk communication. An inaugural student poster competition was held to engage students who are actively involved in nanoscience-related research. John DiLoreto presented the first of 2 keynote presentations, providing an overarching big picture of the current utility of nanotechnology in multiple industry sectors. Frans Kampers and Rickey Yada presented the 2nd keynote-a global perspective of applications for the food system and information on research and other trends. Shaun Clancy addressed activities and perspectives outside the United States. Others addressed ultraviolet light as a sustainable means for improving safety and quality of liquid dairy products (Gail Barnes), the sustainable synthesis of nanomaterials (Rajender Varma), safety evaluation of nanomaterials (Michael Adams), developments relating to safety assessment of engineered nanomaterials and the NanoCharacter initiative (Richard Canady), the NanoRelease project (Richard Canady, Steve Roberts, Rickey Yada, Susann Bellmann, and Timothy Duncan), application of a gastrointestinal model for studying the behavior of nanosized layered double hydroxides (Susann Bellmann), capability of nanodelivery systems to improve bioavailability of bioactives (Lacey Simon), potential benefits of applications of nanoscience in food contact materials (Timothy Duncan), food safety implications of nanoscience (Frans Kampers), and consumer perceptions of food nanoscience (Mitchell Cheeseman).

At a discussion-based forum of 50 leaders in the area of food product tracing, participants recognized the need for the development of a common vision for a simple, low cost and implementable traceability approach. A key theme that emerged during the day's discussions revolved around not reinventing the wheel: there are many efforts underway, including numerous pilots, and these efforts should be collaborative. The group sought more information on current initiatives and felt that learning from the experiences of others could help form a realistic vision for the future. Although any forthcoming actions from the US FDA are unknown, industry fully expects that improvements in product tracing will be necessary, and expects that industry itself (through the "demand" side) will enact requirements that may surpass regulatory mandates. A chief concern is uniform adoption, which will require outreach to and support from the global community as well as small firms that may lack the resources and education to keep up. Ultimately, an approach that is global, economical, scalable, and inclusive of firms of all sizes who handles all types of food products, will have the greatest likelihood of success. While the ability to rapidly link products across the supply chain serves as an ideal goal, there are still substantial concerns to be addressed, particularly regarding confidentiality of data, and who will have access to what information under what circumstances, which was woven into virtually every discussion topic. Who will spearhead the development of the visions is a question, but there was general agreement that a joint partnership which includes all stakeholders is a necessity.

Future US Air Force sensor systems must be able to adapt to changing environments in real time. A capabilities-based modeling approach offers a new method for building the next generation weapon system. To accommodate this model based approach, the Department of Defense (DoD) is promoting the use of waveform diversity for active radar systems. Building a weapon system including one or more systems with waveform diversity will require the use of artificial intelligence (AI) tools and techniques. We provide a model of how an aircraft sensor system can be retrofitted to accommodate radars employing waveform diversity without causing fratricide.

An examination of two complementary aspects of “biotechnology,” the buzzword that in some quarters excites great and unrealistic hopes and in some others equally great and unrealistic fears.

Para estudiar la posibilidad de eliminarle el color verde a la cáscara de la piña Española Roja, se trajeron muestras del Programa de Piña de la Autoridad de Tierras de Puerto Rico al Laboratorio de Tecnología de Alimentos. Se les eliminó el calor de campo durante 24 h. mediante los siguientes tratamientos de temperatura: 45° F. (7° C.) en cámara con temperatura y humedad controlada, 68° F. (20° C.) en cámara de maduración y 78 - 82° F. (26 - 28° C.) en cuarto abierto. Las muestras se dividieron en dos grupos. De éstos, un grupo recibió un tratamiento de etileno por 24 h. y el otro grupo dos tratamientos de etileno por 48 h. Luego de este procedimiento, todas las frutas se almacenaron por 5 días a temperatura de 45° F. A un grupo adicional que sirvió de control no se le aplicó tratamiento de etileno y permaneció a 45° F. Se encontró que del control que no se trató con etileno, el 59% de las frutas permanecieron verdes. Las frutas a las que se les quitó el calor de campo por 24 h. a temperatura de 45° F., 68° F, y ambiente, cambiaron el color prescindiendo de recibir 1 ó 2 tratamientos de etileno. Almacenar las piñas por 3 días adicionales en condiciones de supermercado (68° F.) permitió que un gran número de frutas alcanzaran el índice de completamente amarilla sin tener en cuenta el número de aplicaciones de etileno. En el caso del testigo que no recibió etileno, ninguna de las frutas amarillecieron, quedando la gran mayoría (80%) en índice 3. A la piña al igual que a las cítricas, aunque son frutas no climatéricas, se les puede quitar el verde en un mayor o menor grado dependiendo del número de aplicaciones de etileno y de la temperatura de almacén durante las primeras 24 h. Esto permitiría llevar al supermercado frutas más atractivas y en menos días de cosechadas sin tener que esperar por la maduración natural.