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point chopping temperatures should remain below 18 C, 12 C, and 8 C for beef, pork, and poultry fats respectively to avoid fat melting (Mandigo 2004) To make spreadable products, fat must be dispersed in the liquid state at hot temperatures The endpoint chopping temperatures should be above the fat melting point (ie, 35 C) (Solignat 2003) To achieve this nal temperature, fats are usually poached in water at temperatures above 80 C before being mixed with the proteins (liver or lean meat) The objective is to reach a nal internal temperature between 50 C and 60 C for ham fat and between 70 C and 75 C for jowl fat Fat poaching also causes contraction of the connective tissues, which will facilitate the grinding; it eliminates low-melting fats, which can cause weight losses during cooking, and it lowers the microbial content.

Bhansali, R J, & Downham, D Y (1977) Some properties of the order of an autoregressive model selected by a generalization of Aiaike s FPE-Criterion Biometrika, 64, 547 551 Bower, C, & Glass, G V (1974) TSX [Computer program] Boulder, CO: University of Colorado Box, G E P, & Jenkins, G M (1976) Time-series analysis: Forecasting and control San Francisco: Holden Hay Box, G E P, Jenkins, G M, & Reinsel, G C (1994) Time series analysis: Forecasting and control (3rd ed) Englewood Cliffs, NJ: Prentice-Hall Box, G E P, & Pierce, W A (1970) Distribution of residual autocorrelations in autoregressive-integrated moving average time series models Journal of the American Statistical Association, 65, 1509 1526 Box, G E P, & Tiao, G C (1965) A change in level of nonstationary time series Biometrika, 52, 181 192 Box, G E P.

Meeting this assumption may be very dif cult in cross-cultural comparisons of health indices across ethnic groups Ethnic minorities possess unique attributes by virtue of their language, lifestyle, socioeconomic status, and historical experiences These attributes create different degrees of.

, & Tiao, G C (1975) Intervention analysis with application to economic and environmental problems Journal of the American Statistical Association, 70, 70 92 Busk, P L, & Serlin, R C (1992) Meta-analysis for single-case research In T R Kratochwill & J R Levin (Eds), Single-case research designs and analysis (pp 187 212) Hillsdale, NJ: Erlbaum Cattell, R B (1963) The structure of change by P- and incremental r-technique In C W Harris (Ed), Problems in measuring change (pp 163 198) Madison: University of Wisconsin Press Cattell, R B (1988) The data box In J R Nesselroade & R B Cattell (Eds), Handbook of multivariate experimental psychology (pp 69 130) New York: Plenum Colby, S M, & Velicer, W F (2001) A comparison of procedures for handling missing data in time series analysis under violation of assumption Manuscript under review, University of Rhode Island.

The current methodologies for GMO analysis are based on the detection of nucleic acids (DNA by PCR, or RNA by RT-PCR or NASBA). DNA is a ubiquitous molecule in living organisms with chemical properties that confer resistance to the harsh treatments performed by food industries, and therefore, the analytical methods based on its detection are nowadays the methodologies of choice in GMO analysis. Consequently, the analytical strategy is based on the detection and identi cation of the introduced DNA (the analytical result is the presence/absence of a given GMO), and/or its quanti cation (the analytical result is the exact GMO percentage). However, prior to handling and processing any sample in the laboratory, a critical aspect that must be carefully addressed in any meth-

Thus, for hot emulsions, low-melting fats are preferred, such as ham and jowl fats that remain rm during cooking at high temperatures Increasing concerns about the potential health risks related to the consumption of high-fat foods has led the food industry to develop new formulations or modify traditional products to make them healthier The most common of these modi cations has been fat reduction (Papadima and Bloukas 1999) This is achieved by the use of leaner meat raw materials and by substituting fat with water and other ingredients such as inulin (Jimenez-Colmenero 2007) Signi cant cholesterol reduction (20% 50%) can be achieved by replacing animal fat with vegetable oils and by adding various plant-based proteins (Jimenez-Colmenero 2007) Fatty acid pro le can be improved by using vegetable oils or sh oil (Caceres 2008) or by incorporating vegetable ingredients such as walnuts (Jimenez-Colmenero et al 2005).

Crosbie, J (1993) Interrupted time-series analysis with brief singlesubject data Journal of Consulting and Clinical Psychology, 61, 966 974..

Example 4.11 Suppose we need to nd the manager name and project names for all employees who work in LA and make more that $30,000. Again, without optimization, Figure 4.28 represents the global query tree that is created for the query. In this case, the global query optimizer realizes that the left and right subtrees of this query are identical and therefore should be materialized once. Based on this observation, the optimizer creates the optimized query tree depicted in Figure 4.29.

Lemma 4.1: Let p(u) be the preorder number of u in T 0 . Then, we have p(u) 1

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Fatty acid pro les have also been improved by the direct addition of CLA to meat batters Adding oat, rye, or wheat bran contributed to trans-fatty acid reduction (Yilmaz 2004)..

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