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If xi is uncorrelated with the other predictors, VIFi = 1, and the standard error of the coef cient sbi will not be in ated However, if xi is correlated with the other predictors, the large VIFi value will produce an overin ation of the standard error of the coef cient sbi As you know, in ating the variance estimates will result in a degradation in the precision of the estimation A rough rule of thumb for interpreting the value of the VIF is to consider VIFi 5 to be an indicator of moderate multicollinearity and to consider V I Fi 10 to be an indicator of severe multicollinearity A variance in ation factor of 5 corresponds to Ri2 = 080, and VIFi = 10 corresponds to Ri2 = 090.

of beef carcasses spread the microbial contamination in a posterior to anterior direction, following the ow of wash water, down the carcass (i.e., from hind leg to forequarter). Similarly, power-hosing of pork carcasses after singeing increased bacterial numbers on ham, belly, and neck by almost 3 log10 CFU/ cm2 (Bolton et al. 2002). Polishing of pig carcasses following singeing and/or scalding may increase APC, further necessitating a pre-chilling washing/decontamination step (Gill et al. 1995, 2000; Yu et al. 1999). However, due to the aforementioned limitations, pre-chilling washing may be insuf cient to reduce the microbial contamination of carcasses entering the dressing process, especially if the dressing process is not implemented under controlled hygienic conditions (Gill et al. 2000). In a comparative evaluation of the hygienic performance of eight pork plants, it was found that APC, TCC, and E. coli after nal washing were equal to or higher than after polishing in the majority of plants, suggesting that microbial contamination was either deposited on carcasses or not removed from carcasses during the dressing process (Gill et al. 2000). In conclusion, spray-washing with tap/ potable water may have a moderate effect on microbial reduction but it is very effective in improving the visual appearance of carcasses. Nonetheless, if not done properly, spray-washing may lead to: (i) increased surface tissue moisture; (ii) entrapment, embedding, and subsequently potential proliferation of bacteria into tissues; entrapment and embedding may also act as a physical barrier against subsequent decontamination interventions; (iii) reduction of endogenous spoilage micro ora and thus of their competitive effect on pathogens; and, (iv) redistribution or translocation of microbial contamination from heavily contaminated to cleaner parts of carcasses (Cabedo et al. 1996; Bacon 2005). Therefore, it is suggested that water spray-washing should be done

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136 8

Getting back to our example, suppose that we went ahead with the regression of nutritional rating on sugars, ber, the shelf 2 indicator, and the new variable, potassium, which is correlated with ber The results, including the observed variance in ation factors, are shown in Table 312 The estimated regression equation for this model is y = 52184 21953(sugars) + 41449( ber) + 2588(shelf) 004208(potassium) The p-value for potassium is not very small (0099), so at rst glance the variable may or may not be included in the model Also, the p-value for the shelf 2 indicator variable (0156) has increased to such an extent that we should perhaps not include it in the model However, we should probably not put too much credence into any of these results, since the VIFs observed seem to indicate the presence of a multicollinearity problem.

(NPN) compounds (e.g., (poly)peptides, amino-N, and ammonia-nitrogen) develop, contributing to taste formation and to a pHshift in the alcalic direction (Nagy et al. 1988; Incze 2004a; Talon et al. 2004). Cocci play a more important role in proteolysis than lactic acid bacteria, but molds are also active in this process. With similar reactions in tissue and microbial enzymes, lipids are also broken down, resulting in some avor development, caused mainly by the short-chain fatty acids (Talon et al. 2004). Unsaturated fatty acids are oxidized easily; lipid oxidation is an autocatalytic process. Proteolytic and lipolytic compounds do not always render a pleasant avor and aroma, depending on many intrinsic and extrinsic factors not easy to control. It is worth mentioning that volatile components coming from a variety of spices, their interaction with each other and with the meat and fat involved, and the multilateral effect of smoke substances do have more intensive aroma effect than can be expected from enzymic breakdown in sausage (Schmidt and Berger 1998). It is interesting to mention that depending on the sausage diameter, avor differences can be observed: aroma is more intense in larger sausages, due possibly to more anaerobic fermentation. More details on microbiological and biochemical changes and aroma formation can be found in other publications (Talon et al. 2004; Tjener and Stahnke 2007) and in 9 of this book.

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