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In this paper, I argue for a novel reading of Spinoza's position in his exchange with Boyle about Boyle's experiment with nitre. Boyle claimed to have shown through experiments that nitre ceased to be nitre after heating. Spinoza disagreed and proposed the alternative hypothesis that nitre has changed its state and not its nature. Spinoza's position was construed in the literature as rational scepticism denying that experiments can yield knowledge of essences because all sensory experience is underdetermined and open to multiple interpretations. I argue for an alternative reading of Spinoza's position which focuses on Bacon's notion of crucial instance. According to this reading, Spinoza did not deny the possibility of knowing by experimentation whether nitre has changed its nature, he asked for a crucial instance, i.e. an experiment that would refute the hypothesis that nitre has changed merely its state. Spinoza's argumentative strategy shows that, contrary to the mainstream reading, the representational content of sensory ideas can be determined even if it does not represent the essence of the object: we can know with absolute, rather than merely moral, certainty whether nitre ceased to be nitre without knowing what nitre is. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes employed. The aim of this study was to characterize and compare the nutritional composition, mineral content, and fatty acid profile of meat products derived from indigenous Croatian pig breeds. Three types of meat products, including bacon, dry-cured ham, and dry-fermented sausages, originating from the Turopolje pig, Black Slavonian pig, and Banijska šara, were collected and analyzed for proximate composition, fatty acid profile, and mineral content. Concerning the proximate analysis, statistically significant differences were found in the water and fat content in bacon and dry-fermented sausages, while the mineral analysis revealed differences in iron content. The fatty acid profile of the tested products was found to be in accordance with previously reported data. The results indicated similarities in chemical composition, mineral content, and fatty acid profile between meat products from different pig breeds; however, performing PCA analysis revealed that the major influence on product and breed characterization could be attributed to differences in fatty acid composition. [ABSTRACT FROM AUTHOR]

Natural animal-based flavors have great appeal to consumers and have broad applications in the food industry. In this review, we summarized findings related to bacon and Cheddar cheese flavors' components and their precursors, reaction mechanisms, influential factors, and characterization methods. The results show that free sugars, free amino acids, peptides, vitamins, lipids, and nitrites are precursors to bacon flavor. The conditions governing the formation of bacon flavor are thermally dependent, which facilitates the use of thermal food processing to generate such a flavor. For Cheddar cheese flavor, milk ingredients such as lactose, citrate, fat, and casein are reported as precursors. The optimum conditions to generate Cheddar cheese flavor from precursors are quite strict, which limits its application in food processing. As an alternative, it is more practical to generate Cheddar cheese flavor by combining key aroma compounds using thermal food processing. This review provides the food industry the comprehensive information about the generation of bacon and Cheddar cheese flavors using precursor molecules. [ABSTRACT FROM AUTHOR]

This study aimed to develop a probiotic carrier for dogs in the form of dried pork liver and bacon slices. Lactobacillus sp. Pom1 and Limosilactobacillus (Li.) fermentum Pom5 were impregnated into the slices, which were then dried using convectional drying at 45 °C, vacuum-sealed, and stored at 4 °C for 8 days. The optimal drying time of 12 h at 45 °C resulted in the highest survival of probiotics, exceeding recommended standards for shelf life. The viability of Lactobacillus sp. Pom1 and Li. fermentum Pom5 in dried liver and bacon slices during a 28-day storage period was evaluated in 3 different treatments: coating with probiotics in peptone water (coated), coating with sodium alginate (coated-SA), and coating with sodium alginate and glycerol (coated-SA-G). The study demonstrated that the slices coated with SA-G exhibited significantly higher viable cell counts for both Lactobacillus sp. Pom1 and Li. fermentum Pom5, compared to the SA-coated and coated slices. Additionally, coating the slices with SA-G not only effectively protected the probiotics from simulated GI digestion but also significantly improved their survival and viability during a 28-day storage at 4 °C. Bacteriological analysis demonstrated the absence of yeast, fungi, and Salmonella, ensuring product safety during storage. Scanning electron microscopy confirmed successful probiotic incorporation onto the slices with SA-G coating providing additional protection and adherence. In conclusion, SA-G-coated dried liver and bacon slices enriched with Lactobacillus sp. Pom1 and Li. fermentum Pom5 offer a stable and effective probiotic delivery system for dogs, presenting possibilities for the development of functional pet food products to enhance canine health and well-being. [ABSTRACT FROM AUTHOR]

Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties. This study compares the effects of liquid smoke and conventional smoking methods in bacon processing. Over a 90‐day storage period at 22°C, physical‐chemical stability, sensory attributes, and microbiological characteristics of the bacon were evaluated. The antimicrobial and antioxidant properties of liquid smoke were assessed. Liquid smoke exhibited antioxidant activity, with an inhibitory concentration (IC50) value of 0.19 mg/mL, indicating the concentration of the extract needed to inhibit 50% of DPPH (2,2′‐diphenyl‐1‐picrylhydrazyl) radicals. Moreover, it demonstrated antimicrobial effects against Escherichia coli, Salmonella choleraesius, Staphylococcus aureus, and Listeria monocytogenes, with a minimum bactericidal concentration ranging from 7.5% to 10%. Throughout the storage, bacon treated with liquid smoke showed no signs of rancid odor, supported by thiobarbituric acid reactive substances values below 0.85 mg MDA/kg (where MDA is malondialdehyde). The utilization of liquid smoke yielded visually attractive bacon with enhanced color attributes, including a distinct yellow and red hue, as well as increased luminosity and brightness, surpassing the effects of traditional smoke. Remarkably, liquid smoke application significantly reduced processing time from 30 h to approximately 5 h, leading to substantial cost savings in the processing phase. [ABSTRACT FROM AUTHOR]

BACKGROUND: Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry‐salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry‐cured, sliced, vacuum packaged and stored under refrigeration for 60 days. RESULTS: The BKCl and BGW bellies were lower in sodium by one‐third to one‐half compared to BCON (with 1.6 g Na/100 g). Neither BKCl, nor BGW significantly differed from BCON in free fatty acids (FFA) before and after storage, whereas BGW showed almost twice as much 2‐methylbutanal content as BCON. All bellies showed microbiological stability during storage. Micrococcaceae was the most abundant microbial group with values of 105 to 106 colony‐forming units g−1. The BGW presented higher Micrococcaceae counts (approximately one log unit) but lower microbial biodiversity than BCON. CONCLUSION: The two alternative dry salting methods reduced the sodium content in bellies, at the same time as ensuring chemical and microbiological stability during refrigerated vacuum storage. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of this article is to approach the epistemology of revelation through the approach of political anthropology. It departs from Max Weber's distinction between ordinary and out-of-the-ordinary situations, which led to his idea of charismatic power. This article complements the Weberian perspective by introducing the anthropological term "liminality" for such situations, as well as the term "trickster" for figures who have a specific affinity for appearing in such situations, creating havoc instead of offering a solution. Ordinary knowledge does not apply to liminal void situations of incommensurability; incommensurable knowledge can be gained by magic and religion. Magic forces the transcendent and claims to produce effects, while religion is based on revealed knowledge, the validity of which is established by trust. Under particularly anguishing liminal conditions, the hardly tolerated practitioners of magic might gain positions of power. An important such example is offered by Persian Magi. Turning to the present, modern rationalism, with Bacon and Descartes, undermined both ordinary and revealed knowledge. The possible relevance of revealed knowledge in contemporary times is discussed through the related phenomena of apocalyptic expectations and Marian apparitions. [ABSTRACT FROM AUTHOR]

In this essay, I analyze the role of physics in Baumgarten's founding of aesthetics. After examining for the first time his courses on physics and their relationship with aesthetics, I explore the importance of physical metaphors in the issues of aesthetic experiments and aesthetic enthusiasm, with special regard to the influence of Bacon, Boyle, and Leibniz's doctrine of vis viva. [ABSTRACT FROM AUTHOR]

Plant-based meat alternatives (PBMAs) have been included in Filipino’s diet since their availability in the Philippines, making it important to evaluate their nutritional profile to assist consumers in purchase and consumption decisions. This study identified various PBMAs in Metro Manila, Bulacan, and Pampanga. Information based on the labels of PBMAs and animal-based meats (ABM) was collected and evaluated. PBMAs (n = 37) included chicken products (n = 4), ground meat (n = 5), patties and sausages (n = 19), jerkies (n = 4), and others [i.e. tocino (Philippine sweet bacon), luncheon meat, and belly rolls]. PBMAs generally have lower energy, total and saturated fat, and higher price/g protein, dietary fiber, sodium, and calcium content compared to ABM. Proteins, carbohydrates, and other micronutrients (i.e. iron, potassium, and vitamin B complex) vary depending on the meat category and ingredient used. Current findings highlight the need to redesign existing PBMAs considering nutritional and economic factors to be at par with ABMs. [ABSTRACT FROM AUTHOR]

(Goodsell, Journal of Philosophical Logic, 51(1), 127-150 2022) establishes the noncontingency of sentences of first-order arithmetic, in a plausible higher-order modal logic. Here, the same result is derived using significantly weaker assumptions. Most notably, the assumption of rigid comprehension—that every property is coextensive with a modally rigid one—is weakened to the assumption that the Boolean algebra of properties under necessitation is countably complete. The results are generalized to extensions of the language of arithmetic, and are applied to answer a question posed by Bacon and Dorr (2024). [ABSTRACT FROM AUTHOR]

This study aimed to reveal the impact of bacterial dynamics on the quality and biogenic amine (BA) accumulation of dry-cured Chinese bacon (Larou). Physicochemical parameters, free amino acids, BAs, amino acid decarboxylase, and microbial profiles were determined, and their relationships were explored during Larou ripening and storage. The results showed that moisture and sodium nitrite decreased significantly during the Larou ripening stage (p < 0.05), while pH, NaCl, TBARS, and total volatile basic nitrogen considerably increased (p < 0.05). BAs were mainly formed during the stages of dry-ripening and storage of Larou and may present a risk of tyramine and phenylethylamine poisoning. Firmicutes and Actinobacteriota were the predominant phyla, and the dominant genera were Staphylococcus, Corynebacterium and Lactococcus. Correlation analysis showed Corynebacterium, Brevibacterium, Lactobacillus, Tetragenococcus and Staphylococci spp. played a crucial role in determining the quality and safety of Larou. [ABSTRACT FROM AUTHOR]

Replacement of nitrites in cured meat products, such as bacon chops, challenges maintaining the characteristic pink colour and other quality attributes. This study evaluates the effectiveness of natural colourants: betanin, red yeast (Monascus) rice extract, and roselle (Hibiscus sabdariffa) extract, as alternatives to nitrites for colour enhancement in nitrite-free bacon. Pulsed electric field (PEF) pre-treatment was applied to samples before immersing them in brine with colourant. Bacon loins were treated with brines containing different concentrations of these colourants, then vacuum packaged, tumbled, and stored at 4°C until further testing. Instrumental colour parameters (L*, a*, b*, hue angle, chroma, and cured colour ratio) were measured for both uncooked and cooked samples. Results showed that uncooked bacon treated with 0.05% betanin exhibited similar redness (a*) and cured colour ratios to nitrite-treated controls, indicating that betanin has the potential as a feasible colourant. Red yeast rice extract at 0.10% also enhanced redness but increased yellowness (b*), affecting the overall colour. Upon cooking, a* values of colorant-treated bacon were comparable with the nitrite-treated sample. However, they all displayed significantly (P<0.05) higher b*, hue angle, and chroma values, and decreased L* and cured colour ratio values. While the applied PEF treatment did not affect the instrumental colour of the uncooked and cooked samples, it was beneficial for reducing lipid oxidation on uncooked bacon with betanin and roselle extracts. These findings suggest that while natural colourants can mimic the colour effects of nitrites in uncooked bacon, additional strategies are required to improve colour stability. [ABSTRACT FROM AUTHOR]

My goal in this paper is to contribute to the literature on Roger Bacon's epistemology by focusing on the issue of perception of quantity. The reading I aim to substantiate is that Bacon's account is best understood in terms of indirect realism. I call it indirect realism because although we have access to quantities as they exist in nature, the account is mediated by the use of a quasi-syllogism. The quasi-syllogism is constructed based on three inputs, the species of the eye, colour, and light. To defend this reading I follow five steps. First, I analyse the importance of quantity in perception, and then, in steps two and three, I look at Bacon's theory of perception from its two sides, extramission and intromission. In the fourth step I look at the quasi-syllogisms that mediate cognition of quantities, and in the fifth and final step, I draw all the threads together and make the case for Bacon's indirect realism of quantity perception. [ABSTRACT FROM AUTHOR]

In recent years, medicine has been increasingly described as "Baconian", in reference to the scientific methodology laid out by Francis Bacon (1561–1626), who, in criticizing Aristotle's natural philosophy, called for cultivating useful knowledge in order to eradicate disease and extend human life by attenuating aging. Contemporary medicine is often described as "Baconian" insofar as it is devoted to the relief of suffering and the expansion of choice. These two features continue to exert pressure on medicine to expand understandings of both suffering and wellness. Recent attempts to reclassify human aging as a disease, for instance, bear witness to the Baconian impulse. In this article, I discuss and critique the religious origins of Bacon's call for a new kind of practical rationality in service of improving humanity, showing that they were deeply theological and considerably informed by events recorded in the biblical book of Genesis. I will also argue that the theological nature of Bacon's program, while theocentric in nature, suffers from inattention to Christology, which challenges Bacon's theology and the Baconian Project. Attending to Christological concerns modifies Bacon's approach to bioethics, which recognizes both the fallenness of creation and the power of medicine to address the human condition, especially human aging. [ABSTRACT FROM AUTHOR]

Prompted by the exhibition Francis Bacon: Man and Beast (January–April 2022), this article takes a cultural studies and historical poetics approach to the significance of skin in Bacon's nudes. Drawing upon Michel Serres's philosophy and the work of prominent figures within skin studies, this article argues that Bacon's paintings intuitively embody the significance of skin as a dynamic site/sight of sensory, lived, experience shaped by socio-historical context. Bacon's nudes are considered in relation to the dermalogical turn; the topological body; Didier Anzieu's skin ego and skin as our 'deepest surface'; and the importance of movement in Bacon's imagery, which correlates with Serres's notion that learning occurs through bodily motion. Serres recognises that cultural works – including painting and other creative practices – can convey complex multiplicities of knowledge synthesised into new and distinct forms. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to determine the effect of increasing hot carcass weight (HCW) on pork ham and belly processing characteristics. Pigs (n = 85) were slaughtered and divided into 3 HCW categories: Average (99 to 109 kg), Heavy (116 to 126 kg), and Very Heavy (134 to 144 kg). Fresh hams were fabricated and further processed as 3-piece (inside, outside, and knuckle) boneless cured hams. Fresh belly quality measurements were taken before bacon processing. Data were analyzed using the MIXED procedure in SAS including the main effect of weight class, with sex and sire line as random blocking effects. Means were considered significant at P ≤ 0.05. There were no differences (P = 0.08) in ham processing characteristics including pump uptake, retention, and cook yield. However, cured hams from heavier car- casses were less red and less yellow (P < 0.01). Heavier carcasses produced longer, thicker, and wider bellies (P < 0.01), but bellies did not differ in firmness (P = 0.16). Despite reduced pump uptake (P < 0.01), bellies from heavier carcasses had greater cooked yield than those from lighter carcasses (P < 0.01). Total area of sliced bacon increased with increasing carcass weight. Bacon slice lean area percentage decreased (P < 0.01) in bacon from Very Heavy carcasses compared to lighter carcasses. Iodine value was decreased (P = 0.04) approximately 2.5 units from 68.6 in fresh bellies from Average carcasses to 66.2 in bellies from Very Heavy carcasses. Overall, processing characteristics of hams and bellies were not impaired at heavier carcass weights, though the consumer acceptability of larger slices of bacon from heavier carcasses should be determined.

The 17th century is the century that records the greatest number of meanings attributed to prima philosophia, a sign that this is evidently one of the notions for which a reformulation is needed. It is possible to find at least five definitions of prima philosophia, in addition to the more widespread one according to which philosophy is said to be ‘prima’ both by virtue of the universality (being qua being) and the eminence (God and separate intelligences) of its object, and which derives from a reading of Aristotle’s Metaphysics. This paper intends to reconstruct, without any claim to exhaustiveness, some of the main definitions of prima philosophia that occurred in the 17th century, starting with the most innovative one due to Descartes, which certainly had the most influence on subsequent history, surpassing, in fact, the other definitions, including the one that arose within the reformed scholasticism and of which Clauberg represents, at least at first, a spokesman. On the other hand, I will include in this review a brief survey of some theses that are more or less eccentric to Descartes’ position, namely those of Thomas Hobbes, Ehrenfried Walther von Tschirnhaus and Francis Bacon.

There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes employed. The aim of this study was to characterize and compare the nutritional composition, mineral content, and fatty acid profile of meat products derived from indigenous Croatian pig breeds. Three types of meat products, including bacon, dry-cured ham, and dry-fermented sausages, originating from the Turopolje pig, Black Slavonian pig, and Banijska šara, were collected and analyzed for proximate composition, fatty acid profile, and mineral content. Concerning the proximate analysis, statistically significant differences were found in the water and fat content in bacon and dry-fermented sausages, while the mineral analysis revealed differences in iron content. The fatty acid profile of the tested products was found to be in accordance with previously reported data. The results indicated similarities in chemical composition, mineral content, and fatty acid profile between meat products from different pig breeds; however, performing PCA analysis revealed that the major influence on product and breed characterization could be attributed to differences in fatty acid composition.

This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total of 42 volatile flavor compounds were identified in the bacon samples, and, during LTS, 11 key volatile flavor compounds with variable importance were found at a projection value of >1, including 2′,4′-dihydroxyacetophenone, 4-methyl-2H-furan-5-one, Nonanal, etc. In total, 2017 proteins were quantified at different stages of LTS; correlation coefficients and KEGG analyses identified 27 down-regulated flavor-related proteins. Of these, seven were involved in the tricarboxylic acid (TCA) cycle, metabolic pathways, or amino acid metabolism, and they may be associated with the process of flavor formation. Furthermore, correlation coefficient analysis indicated that certain chemical parameters, such as the contents of free amino acids, carbonyl compounds, and TCA cycle components, were closely and positively correlated with the formation of key volatile flavor compounds. Combined with bioinformatic analysis, the results of this study provide insights into the proteins present in bacon at various stages of LTS. This study demonstrates the changes in proteins and the formation of volatile flavor compounds in bacon during LTS, along with their potential correlations, providing a theoretical basis for the development of green processing methods for Hunan bacon. [ABSTRACT FROM AUTHOR]

The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product. [ABSTRACT FROM AUTHOR]

This article examines the doctrine of minima naturalia (i.e., the smallest quantity of matter able to preserve the substantial form of a material substance) in three of the earliest extant Latin commentaries on Aristotle's Physics : the two traditionally ascribed to Roger Bacon (1214/1220–1292), i.e., Questiones supra libros octo Physicorum Aristotelis and Questiones supra libros quatuor Physicorum Aristotelis , and the anonymous In Physicam Aristotelis , which Rega Wood attributes to Richard Rufus of Cornwall (fl. 1231–1256). The position presented by Bacon in Questiones supra libros octo Physicorum displays striking similarities with the one adopted by the author of In Physicam Aristotelis , but also important differences. Moreover, the fact that the view defended in Questiones supra libros quatuor Physicorum is openly rejected in Questiones supra libros octo Physicorum provides additional support to Silvia Donati's hypothesis that the former is not an authentic work by Bacon. [ABSTRACT FROM AUTHOR]

Copyright of Arte, Individuo y Sociedad is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Communication is used to engage and involve students in addressing food deserts and developing sustainable solutions. This application-based activity allows students to explain the reality of food deserts, map the food deserts in an area of interest, develop an intervention, and present their communication intervention to a nonprofit interlocutor. The goals of this unit activity are to guide students along the research process, argument formation, and advocacy-centered presentations for the marginalized group's access to affordable healthy food options. This activity is great for high school and college students in classes such as Public Speaking, Health Communication, Rhetoric of Critical Health, and Environmental Communication. By the end of this activity, students will be able to (1) visualize and communicate disparities within food deserts; (2) develop community-engaged and advocacy-oriented presentations; and (3) distinguish key factors differentiating food availability utilizing mapping techniques. [ABSTRACT FROM AUTHOR]

While many researchers have extensively studied the distributive politics of legislatures in liberal democracies, only a few have examined the role of those legislatures outside of liberal democracies in the geographical distribution of public resources, and their findings have been inconsistent. Based on an original dataset of 75,797 deputy proposals of China's National People's Congress from 2008 to 2017, this article first reveals that when deputies from a particular province submitted more proposals about constituency interests, it usually resulted in more central fiscal transfer payments to that province. However, a province whose relevant proposals were signed by more deputies usually received fewer fiscal resources. Deputy proposals can influence governmental policymaking to a certain extent, but deputies are discouraged from mobilizing bottom-up collective action. This study further indicates whether and how legislatures outside liberal democracies influence public resource distribution and sheds light on the limitation of such influence. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to determine differences in protein and lipid oxidation between bacon with KCl and calcium ascorbate (alternative) and with NaCl (traditional) during a two‐month storage process. At the beginning of storage, the carbonyl content and thiobarbituric acid reactive substances (TBARS) in alternative salt bacon were higher than those in traditional bacon, while the sulphhydryl content, fluorescence intensity and the α‐helix structure of alternative salt bacon protein were lower than those of traditional bacon. As the duration of storage progressed from 0 to 60 days, the degree of oxidation of proteins and fats in both groups of bacon increased, and the degree of oxidation of alternative salt bacon was stronger than that of traditional bacon. The results indicated that alternative salts can promote physicochemical changes in bacon to some extent. The changes in the protein and lipid oxidation of the two kinds of bacon during storage may led to the production of key volatile flavour substances and taste substances, which require further investigation. [ABSTRACT FROM AUTHOR]

This article presents an analysis of the impact of blanching and Ginkgo biloba extract (GBE) on the volatile organic compounds (VOCs) in Cantonese bacon using gas chromatography-ion mobility spectrometry (GC-IMS). The study aims to investigate how different processing techniques influence the composition of volatile compounds in meat products, thereby contributing to the understanding of flavour release patterns. The experiment involved dividing pork belly into six groups: conventional (C), heat treatment (H, 50 °C, 15 s), high-temperature treatment (S, 80 °C, 5 s), conventional treatment with GBE (CG, 0.5% GBE), heat composite treatment with GBE (HG, 50 °C, 15 s, 0.5% GBE), and high-temperature heat composite treatment with GBE (SG, 80 °C, 15 s, 0.5% GBE). The researchers identified a total of 36 compounds in the GC-IMS spectrum. The results showed that the ethanol content decreased in the H group samples after blanching treatment, while it increased in the S group samples. The CG, H, HG, and SG groups exhibited more significant changes compared to the C group. The H group had the highest number of VOCs among all the groups. Additionally, the flavour of the H, CG, and HG group products was notably enhanced. In conclusion, GC-IMS allows for real-time visual analysis of VOCs, and both blanching treatment and the addition of GBE significantly affect the composition of VOCs in the samples. [ABSTRACT FROM AUTHOR]

Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale. [ABSTRACT FROM AUTHOR]

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents. [ABSTRACT FROM AUTHOR]

BACKGROUND: Fermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth. Studies on the inhibitory effect of yeast fermentation strain on N‐nitrosamines in fermented meat products have not been reported. Two excellent yeast starters were identified to solve the problem of nitrosamines in fermented meat products. RESULTS: Meyerozyma guilliermondii and Debaryomyces hansenii led to weak acid production, strong resistance to NaCl and NaNO2, and high tolerance to low acidic conditions. The inoculated fermented beef exhibited decreased lightness, moisture content, water activity, pH, protein content, nitrite content, and N‐nitrosamine content in comparison with the control group fermented bacon. M. guilliermondii had a better effect, reducing pH from 5.69 to 5.41, protein content from 254.24 to 221.92 g·kg−1, nitrite content from 28.61 to 25.33 mg·kg−1 and N‐nitrosamine by 18.97%, and giving the fermented beef the desired meat color, mouthfeel, odor, taste, and tissue quality. CONCLUSION: In this study, two strains of yeast fermenters that can degrade N‐nitrosamine precursors were identified, which to some extent solves the problem of the high risk of generating nitrosamines such as N‐nitrosodiethylamine (NDEA) by processing fermented meat products with nitrites as precursors. These two strains are likely to be used as starter cultures for fermented meat products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Volatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un‐inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16) and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography–mass spectrometry (GC–MS). Furthermore, combinations of the strains (Pm) were also obtained. RESULTS: In total, 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters and so forth, were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS‐SPME/GC–MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) compared to that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains; for example, 2,3‐butanediol was associated with P2, P16 and P20, and acetic acid was mainly related to P6 and P9. CONCLUSION: The results of partial least squares regression indicated that there was a high correlation between the electronic nose sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional drycured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called "PAH4" group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice. [ABSTRACT FROM AUTHOR]

This article examines D.G. Jelgersma's presentation of Francis Bacon and Thomas Hobbes to late 19th-century Dutch readers and investigates the presence of these ideas in the 19th-century Dutch socio-political discourse. In his contributions "Francis Bacon" and "Thomas Hobbes", which were printed in De Nieuwe Gids - a periodical meant to express the views of the Dutch literary avant-garde of the 1880s - Jelgersma attempts to define the origins and development of ervaringswijsbegeerte (empirical philosophy). Published in a review whose main objective was to renew not only Dutch literature and culture but also the nation's social and political spheres, Jelgersma's articles are not free from ideology. Both texts show that Bacon's and Hobbes' ideas were current in the contemporary discussions of scientific, social, political, and theological issues in the 19th-century Netherlands. All the same, Jelgersma's presentation of the material was not entirely unbiased since the author, who made contributions to the Tachtigers' literary review designed for the 'literary revival' public, could not but share at least some of their revolutionary beliefs. [ABSTRACT FROM AUTHOR]

This chapter has seven sections: 1. General; 2. Bacon; 3. Browne; 4. Burton; 5. Herbert; 6. Donne; 7. Milton. Sections 1 and 2 are by Catherine Gimelli Martin; section 3 is by Patrick Timmis; section 4 is by Emily Stelzer; section 5 is by Paul Dyck; section 6 is by Anne James; section 7 is by David V. Urban. [ABSTRACT FROM AUTHOR]

This essay examines the contributions of Abraham Cowley's poetry to the development of Royal Society scientific methods in the seventeenth century, particularly through Cowley's clarification of the forms of cognitive bias that Francis Bacon called "idols of the mind." We should understand many of Cowley's poetic choices and stylistic recommendations as part of an effort to illustrate and shape the cognitive habits necessary for experimental science in the Baconian tradition. Beyond stylistic recommendations, Cowley was interested in understanding what makes for accurate perception and reasoned judgment, both of which were essential to poets and experimental scientists alike in this formative period. This essay places Cowley's poetry in the context of seventeenth-century conventions for style and perception among experimental scientists and concludes by examining how Thomas Sprat, Royal Society historian and Cowley's literary executor, understood the value of Cowley's poetry to Royal Society epistemological aims. [ABSTRACT FROM AUTHOR]

The article presents a thought experiment aimed at indicating a possibility for thinking education beyond the logic of progress. In its first part, the argument reconstructs the entanglement of the modern idea of progress (as found in Francis Bacon and Comenius) and education, while tracking down the specific coupling of obedience and conquest at work. Through such an analysis a link between the ideas of progress and of emancipation is determined, which leads to the acknowledgement of the difficulty of the task of imagining education outside of the logic of progress. In the second part an attempt is made to match this task by suggesting that when studying with a teacher, the logic of progress is deactivated. A phenomenological analysis of the practices involved in studying with a teacher points to a specific way of living together that such a collective study involves. This way of living together is formed by continual exercises in the humble equality realized through shared attention to something worthy of study: this stems from attentiveness to what exists, and it develops an attitude of care and respect for being as such. [ABSTRACT FROM AUTHOR]

Writing about Francis Bacon, Gilles Deleuze comments on the body as the 'zone of indiscernibility' between man and animal, especially 'as it is flesh or meat.' Bacon's fleshy zone, I argue, finds an early illustration in Madame Bovary, where Flaubert will also incorporate notions of 'animal life' as described by the nineteenth-century pathologist, Xavier Bichat. This essay will examine these fleshy zones as they relate to changing ideas of skin, tactility, and those, fluid permeable zones between human and animal and between individual bodies and the penetrating forces of others and the environment. [ABSTRACT FROM AUTHOR]

As paradigmatic instantiations of animate matter, plants are natural specimens of both large and long life in Francis Bacon's philosophy. More than animals do, they display the power of physical growth and temporal continuity. More than the minerals do, they boost connectivity and fluidity. As a direct expression of animate matter, the life of plants is bountiful, real and supple. The way they grow redefines the very norms of measure and form in nature. Here the adjective 'large', when used to qualify the life of plants, indicates that such variables as size, proportion and hierarchy may vary dramatically when matter takes on the state of vegetal animation. Bacon is certainly aware of the threatening impact that this view may have on the way in which we understand and handle reality: nature, which does not listen to human reason, has within itself the potential to grow out of proportion, ignoring the laws of form, order and measure. In this respect, plants set a bad example as they display remarkable powers of plasticity and metamorphosis in matter. Bacon, however, is more interested in the observable and experimental reality of plants, for this aspect of the investigation could have decisive implications within the greater scheme of the Great Instauration. [ABSTRACT FROM AUTHOR]