scholarly journals Effect of varying salt concentration on iridescence in precooked pork meat

2021 ◽  
Author(s):  
Chiara Ruedt ◽  
Monika Gibis ◽  
Jochen Weiss
Keyword(s):  
Light Scattering ◽  
Salt Concentration ◽  
Myofibrillar Proteins ◽  
Pork Meat ◽  
Salt Treatment ◽  
Visual Evaluation ◽  
Pork Products ◽  
Instrumental Color ◽  
Reduced Light ◽  
Water Holding

AbstractThe objective of this study was to investigate the effect of salt concentration on meat iridescence in cured cooked pork products. In addition, the influence of nitrite and pigmentary color on iridescence and its visual macroscopic perception was ascertained. Sample cubes from the pigs M. longissimus thoracis et lumborum were salted with either NaCl (20 g/kg, 40 g/kg) or nitrite curing salt (6 g/kg, 20 g/kg, and 40 g/kg) and subsequently cooked. Control samples were not salted. The effects of NaCl and curing salt on iridescence, instrumental color and microstructure were evaluated. Salt treatment significantly (p < 0.05) increased water-holding capacity, mean myofibers diameters and iridescence and reduced light scattering (L* value). An iridescence limit was reached with the 20 g/kg salt treatments. No differences between sodium chloride and nitrite curing salt were observed for both visual evaluation and colorimetry of the interference colors. Iridescence increases were attributed to a swelling of the myofilament lattice and thus reduction of intermyofibrillar spaces as well as an optical clearing of the myofibrils by dissolution of myofibrillar proteins that both reduce light scattering and allow more reflectance and interference to occur. Graphic abstract

scholarly journals Identification and Characterization of Pathogenic Yersinia enterocolitica Isolates by PCR and Pulsed-Field Gel Electrophoresis

2005 ◽  
Vol 71 (7) ◽  
pp. 3674-3681 ◽  
Author(s):  
S. Thisted Lambertz ◽  
M.-L. Danielsson-Tham
Keyword(s):  
Multiplex Pcr ◽  
Yersinia Enterocolitica ◽  
Gel Electrophoresis ◽  
Pulsed Field Gel Electrophoresis ◽  
Virulence Plasmid ◽  
Pork Meat ◽  
Pulsed Field ◽  
Pork Products ◽  
Food Borne ◽  
Pork Samples

ABSTRACT Approximately 550 to 600 yersiniosis patients are reported annually in Sweden. Although pigs are thought to be the main reservoir of food-borne pathogenic Yersinia enterocolitica, the role of pork meat as a vehicle for transmission to humans is still unclear. Pork meat collected from refrigerators and local shops frequented by yersiniosis patients (n = 48) were examined for the presence of pathogenic Yersinia spp. A combined culture and PCR method was used for detection, and a multiplex PCR was developed and evaluated as a tool for efficient identification of pathogenic food and patient isolates. The results obtained with the multiplex PCR were compared to phenotypic test results and confirmed by pulsed-field gel electrophoresis (PFGE). In all, 118 pork products (91 raw and 27 ready-to-eat) were collected. Pathogenic Yersinia spp. were detected by PCR in 10% (9 of 91) of the raw pork samples (loin of pork, fillet of pork, pork chop, ham, and minced meat) but in none of the ready-to-eat products. Isolates of Y. enterocolitica bioserotype 4/O:3 were recovered from six of the PCR-positive raw pork samples; all harbored the virulence plasmid. All isolates were recovered from food collected in shops and, thus, none were from the patients' home. When subjected to PFGE, the six isolates displayed four different NotI profiles. The same four NotI profiles were also present among isolates recovered from the yersiniosis patients. The application of a multiplex PCR was shown to be an efficient tool for identification of pathogenic Y. enterocolitica isolates in naturally contaminated raw pork.

scholarly journals FACTORS INFLUENCING LIGHT SCATTERING IN THE EYE

2009 ◽  
Vol 46 (3) ◽  
pp. 37-42 ◽  
Author(s):  
G. Ikaunieks ◽  
M. Ozolinsh ◽  
A. Stepanovs ◽  
V. Lejiete ◽  
N. Reva
Keyword(s):  
Light Scattering ◽  
Blue Light ◽  
Spectral Dependence ◽  
Stray Light ◽  
Yellow Filter ◽  
Factors Influencing ◽  
Red Color ◽  
Direct Compensation ◽  
Reduced Light ◽  
Retinal Straylight

FACTORS INFLUENCING LIGHT SCATTERING IN THE EYEOur vision in the twilight or dark is strongly affected by the intraocular light scattering (straylight). Of especial importance is to assess this phenomenon in view of the night driving. The authors have studied the spectral dependence of retinal stray-light and estimated the possibility to reduce it with yellow filters and small apertures. For the measurements the direct compensation flicker method was used. The results show that this spectral dependence is close to Rayleigh's scattering (∝λ-4). As could be expected from the known data, the yellow filter should reduce retinal straylight, especially for blue light. However, in the experiments this scattering was not removed with such a filter but instead slightly increased. The optical apertures reduced light scattering in the eye, especially for red color.

scholarly journals QUALIDADE DA CARNE SUÍNA APÓS DOIS TEMPOS DE DESCANSO NO FRIGORÍFICO

2005 ◽  
Vol 10 (1) ◽  
Author(s):  
R.G. KÖHLER ◽  
R.J.S. FREITAS
Keyword(s):  
Meat Quality ◽  
Filter Paper ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Lack Of Information ◽  
Maximum Ideal ◽  
Water Holding

Existem vários fatores estressantes que podem afetar a qualidade da carne e também há falta de informação sobre a quantidade de horas mínimas e máximas ideais de descanso no frigorífico para a reposição do esgotamento físico dos animais após o transporte. O presente trabalho teve como objetivo estudar o efeito da redução do tempo de permanência na pocilga do frigorífico sobre a qualidade da carne suína, avaliando-se as seguintes características: pH; capacidade de retenção de água (WHC). A redução de descanso de 9 horas para 3 horas de descanso no frigorífico não alteraram de modo significativo a qualidade da carne suína nas variáveis pH 45 minutos, pH 24 horas pós abate e na capacidade de retenção de água (WHC) pelos métodos Drip Loss e papel de filtro prensado de GRAU e HAMM, mas com a redução do tempo de descanso no frigorífico, pôdese obter outros ganhos (redução do estresse, escoriações de pele, hematomas, fraturas e outros) e em qualidade da carne. Pork meat quality after two times of lairage in slaugther Abstract There are several stressing factors that can affect the meat quality, and also a lack of information on the minimum and maximum ideal lairage time in the slaugther for the replacement of animal physical exhaustion after transportation. The reduction of 9 to 3 hours of lairage in the preslaugther did not significantly alter the pork meat quality in the variables pH 45 min, pH 24 h postslaugther, water-holding capacity (WHC) for the methods Drip Loss and filter paper press of GRAU & HAMM. However, with the reduction lairage time in the slaugther, other gains could be obtained (reduction of stress, skin excoriations, hematomas, fractures and others) as well as increase in meat quality.

scholarly journals Identification of Possible Pre-Slaughter Indicators to Predict Stress and Meat Quality: A Study on Heavy Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 945 ◽  
Author(s):  
Luca Sardi ◽  
Alessandro Gastaldo ◽  
Marzia Borciani ◽  
Andrea Bertolini ◽  
Valeria Musi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Vehicle Speed ◽  
Lower Stress ◽  
Instrumental Color ◽  
Meat Samples ◽  
Welfare Index ◽  
On Farm ◽  
Water Holding ◽  
Quality Variation

This study aimed at identifying possible pre-slaughter indicators and/or indexes to be used to predict pig stress response and meat quality variation. Data were collected on 44 shipments (loads) of Italian heavy pigs. For each shipment, several pre-slaughter parameters were recorded on farm, during transport, and at the slaughterhouse. Blood and meat samples were taken from 10 pigs from every of the 44 loads included in the study (N = 440). Blood samples were used to assess cortisol and creatine kinase levels, whereas meat samples were used to assess meat quality (pH, instrumental color, tenderness, water-holding capacity, and sensory analysis). Cluster analysis of blood parameters allowed the categorization of the shipments into two main clusters: Lower Stress (LS) and Higher Stress (HS). The variables/indexes statistically differing between the two clusters were: average vehicle speed during transport, welfare index at slaughter (i.e., “slaughter score”), overall transport and slaughter welfare index (TSWI), distance travelled, and behaviors (slips, falls, overlaps) during unloading, which appeared to be the best descriptors of the welfare conditions experienced by Italian heavy pigs during pre-slaughter handling. No consistent effects of the stress level experienced on meat quality was detected, which warrants the need for further studies conducted under more variable pre-slaughter conditions, with the aim of simplifying and improving the TSWI.

scholarly journals Synthesis and Biomedical Applications of Lanthanides-Doped Persistent Luminescence Phosphors With NIR Emissions

2020 ◽  
Vol 8 ◽  
Author(s):  
Xinyuan Qin ◽  
Jie Wang ◽  
Quan Yuan
Keyword(s):  
Energy Transfer ◽  
Light Scattering ◽  
Biomedical Applications ◽  
Near Infrared ◽  
Crystal Defects ◽  
Research Progress ◽  
Persistent Luminescence ◽  
Deep Tissue ◽  
Reduced Light ◽  
Transfer Channels

Persistent luminescence phosphors (PLPs) are largely used in biomedical areas owing to their unique advantages in reducing the autofluorescence and light-scattering interference from tissues. Moreover, PLPs with long-lived luminescence in the near-infrared (NIR) region are able to be applied in deep-tissue bioimaging or therapy due to the reduced light absorption of tissues in NIR region. Because of their abundant election levels and energy transfer channels, lanthanides are widely doped in PLPs for the generation of NIR persistent emissions. In addition, the crystal defects introduced by lanthanides-doping can serves as charge traps in PLPs, which contributes to the enhancement of persistent luminescence intensity and the increase of persistent time. In this paper, the research progress in the synthesis and biomedical applications of lanthanides-doped PLPs with NIR emissions are systematically summarized, which can provide instructions for the design and applications of PLPs in the future.

scholarly journals A family outbreak of Escherichia coli O157 haemorrhagic colitis caused by pork meat salami

2006 ◽  
Vol 135 (2) ◽  
pp. 311-314 ◽  
Author(s):  
G. CONEDERA ◽  
E. MATTIAZZI ◽  
F. RUSSO ◽  
E. CHIESA ◽  
I. SCORZATO ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Animal Species ◽  
Pfge Pattern ◽  
Escherichia Coli O157 ◽  
Pork Meat ◽  
E Coli ◽  
Pork Products ◽  
Local Plant ◽  
Outbreak Investigations ◽  
Family Outbreak

A family outbreak of Escherichia coli O157 infection was microbiologically associated with consumption of dry-fermented salami made with pork meat only and produced in a local plant. E. coli O157 strains isolated from a wife and husband, both hospitalized with bloody diarrhoea, and from the salami carried vt1, vt2 and eae genes and shared the same PFGE pattern. The food vehicle implicated in this outbreak is unusual because of both the animal species from which it originates and the fermentation and drying steps of the manufacturing process. This could be the first report of an outbreak associated with a product containing pork meat only. Even though sources of contamination other than pork meat could not be excluded, pork products should not be neglected in E. coli O157 outbreak investigations.

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