Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks

Meat Science ◽  
2006 ◽  
Vol 74 (2) ◽  
pp. 312-318 ◽  
Author(s):  
R.C. Knock ◽  
M. Seyfert ◽  
M.C. Hunt ◽  
M.E. Dikeman ◽  
R.A. Mancini ◽  
...  
Meat Science ◽  
2006 ◽  
Vol 74 (2) ◽  
pp. 319-326 ◽  
Author(s):  
R.C. Knock ◽  
M. Seyfert ◽  
M.C. Hunt ◽  
M.E. Dikeman ◽  
R.A. Mancini ◽  
...  

2004 ◽  
Vol 67 (10) ◽  
pp. 2230-2233 ◽  
Author(s):  
D. E. HILL ◽  
C. SREEKUMAR ◽  
H. R. GAMBLE ◽  
J. P. DUBEY

Retail meat cuts of pork are frequently enhanced with salt solutions to improve flavor and texture and to extend shelf life through reductions in microbial contamination. A study of the effect of commonly used meat enhancement solutions on the viability of Toxoplasma gondii tissue cysts was performed using tissues from experimentally infected mice and pigs. Brains of T. gondii–infected mice were injected to 110% of the original weight of the brain with solutions containing sodium chloride (1 and 2%), sodium diacetate (0.1 and 0.2%), sodium tripolyphosphate (0.25 and 0.5%), potassium lactate (1.4 and 1.96%), or sodium lactate (1.4, 1.5, and 2.0%) alone or in combination and stored at 4°C for 7 days before feeding to T. gondii–seronegative cats. Loins were collected from pigs experimentally infected with T. gondii and injected as above and stored for 7, 28, or 45 days at 4°C before feeding to T. gondii–seronegative cats. Cat feces were examined for 14 days to assess oocyst shedding. The present study demonstrated that injection of mouse brains or pork loins with solutions containing 2% sodium chloride or ≥1.4% potassium or sodium lactate, alone or in combination with other components, prevented transmission of T. gondii to cats.


Author(s):  
L. Klous ◽  
C. J. de Ruiter ◽  
S. Scherrer ◽  
N. Gerrett ◽  
H. A. M. Daanen

Abstract Purpose To reduce the need for invasive and expensive measures of human biomarkers, sweat is becoming increasingly popular in use as an alternative to blood. Therefore, the (in)dependency of blood and sweat composition has to be explored. Methods In an environmental chamber (33 °C, 65% relative humidity; RH), 12 participants completed three subsequent 20-min cycling stages to elicit three different local sweat rates (LSR) while aiming to limit changes in blood composition: at 60% of their maximum heart rate (HRmax), 70% HRmax and 80% HRmax, with 5 min of seated-rest in between. Sweat was collected from the arm and back during each stage and post-exercise. Blood was drawn from a superficial antecubital vein in the middle of each stage. Concentrations of sodium, chloride, potassium, ammonia, lactate and glucose were determined in blood plasma and sweat. Results With increasing exercise intensity, LSR, sweat sodium, chloride and glucose concentrations increased (P ≤ 0.026), while simultaneously limited changes in blood composition were elicited for these components (P ≥ 0.093). Sweat potassium, lactate and ammonia concentrations decreased (P ≤ 0.006), while blood potassium decreased (P = 0.003), and blood ammonia and lactate concentrations increased with higher exercise intensities (P = 0.005; P = 0.007, respectively). The vast majority of correlations between blood and sweat parameters were non-significant (P > 0.05), with few exceptions. Conclusion The data suggest that sweat composition is at least partly independent of blood composition. This has important consequences when targeting sweat as non-invasive alternative for blood measurements.


2011 ◽  
Vol 402 ◽  
pp. 503-509
Author(s):  
Ze Hong Wang ◽  
Fu Jia Yu ◽  
Shan Cai ◽  
Shan Zhi Deng ◽  
Roger Horn

An extension of the classical Obriemoff experiments has been set up to measure the fracture energy of mica. This experimental system will be entirely independent of slurry rheology. CTAB (Cetyl Trimethyl Ammonium Bromide), sodium tripolyphosphate, sodium hexametaphosphate, and tri-sodium citrate are used as grinding aids in this study and the fracture energy has been measured for mica in air, water, and water with the addition of various concentrations of these grinding aids. The results show that the fracture energy of mica in water is about half of what it is in air. Grinding aids are shown to reduce the fracture energy of mica, but not dramatically. Addition of grinding aids reduces the fracture energy by a further 10-20%, with tri-sodium citrate appearing to be the most effective. For each grinding aid there appears to be an optimal concentration, typically around 10 mmol. An experiment is also done with sodium chloride at a range of concentrations to investigate the mechanism of these grinding aids, but no reduction in fracture energy (compared to water) was observed, hence the molecular-level mechanism of action of these grinding aids remains unclear. The effect of solution pH values on the fracture energy are also investigated using tri-sodium citrate and sodium chloride. The results show that the solution pH value may effect on the fracture energy of mica. So, in practice, both concentration and pH value of solution are important for getting better grinding results.


InterConf ◽  
2021 ◽  
pp. 970-978
Author(s):  
Z. Nizomov ◽  
M. Asozoda ◽  
A. Olimi ◽  
A. Karimzoda

The absorption of ultrasonic waves in the frequency range from 6 to 146 MHz in aqueous solutions of sodium acetate, sodium chloride and calcium has been studied. It was found that only in solutions of calcium cations and acetate anion present simultaneously, relaxation absorption of ultrasonic waves is observed. The experimental data obtained indicate that the observed relaxation absorption of ultrasound in the studied frequency range by an aqueous solution of calcium acetate is associated with the interaction of the acetate anion with the calcium cation in the solution.


1983 ◽  
Vol 46 (7) ◽  
pp. 589-591 ◽  
Author(s):  
N. G. MARRIOTT ◽  
P.P. GRAHAM ◽  
K. P. BOVARD

Restructured chops from prerigor (P) and conventionally boned (C) pork were unsalted (U) or salted (S) with 2.0% sodium chloride (NaCl) and 0.25% sodium tripolyphosphate (STP). After storage for 5, 14 and 42 d, samples were subjectively evaluated for amount of discoloration, consumer desirability, juiciness, tenderness and flavor. Objective measurements included Hunter color difference meter readings and TBA values. Generally, objective and subjective appearance traits and flavor deteriorated (P<0.05) with increased storage time. No consistent differences (P>0.05) in subjective and objective appearance traits and flavor were found between P and C samples. Objective and subjective evaluations revealed that salted P and C chops were generally inferior (P<0.05) in appearance but not different (P>0.05) from unsalted P and C samples in flavor. No differences (P>0.05) in tenderness and juiciness existed between P and C samples, whereas salted (P and C) chops were generally more (P<0.05) tender and juicy than unsalted counterparts. Samples with higher juiciness scores usually had superior tenderness scores. No consistent differences (P>0.05) were found between chops manufactured from prerigor pork and conventionally boned counterparts.


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