Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat

Meat Science ◽  
2021 ◽  
pp. 108655
Author(s):  
Wei Jia ◽  
Rong Zhang ◽  
Li Liu ◽  
Zhenbao Zhu ◽  
Haizhen Mo ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Meat Tenderness ◽  
Proteomics Analysis ◽  
Goat Meat ◽  
The Impact

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

scholarly journals Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 181
Author(s):  
Carlos Álvarez ◽  
Leonard Koolman ◽  
Michael Whelan ◽  
Aidan Moloney
Keyword(s):  
Quality Trait ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Subsequent Aging ◽  
Factors Affecting ◽  
Aging Period ◽  
Sheep Meat ◽  
The Impact ◽  
Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.

Modelling of phase transformations and hardening of carbonitrided steels

2004 ◽  
Vol 120 ◽  
pp. 129-136
Author(s):  
M. Przyłęcka ◽  
W. Gęstwa ◽  
G. E. Totten
Keyword(s):  
Wear Resistance ◽  
Phase Composition ◽  
Abrasive Wear ◽  
Phase Transformations ◽  
Thermal Processing ◽  
Retained Austenite ◽  
Abrasive Wear Resistance ◽  
Processing Conditions ◽  
The Impact

There are a variety of opinions regarding the influence of retained austenite and carbides on the properties exhibited by carbonitrided steels. In this paper, the development of a model marking relationship between phase composition, and properties of hardened carbonitrided steel has been presented. A summary of the impact of structure on properties is provided in Table 1. In the study reported here, the impact of thermal processing conditions on retained austenite and carbides was examined for carbonitrided and hardened 20 (C22), 20H (20Cr4), 15HN (17CrNi6-6) and 16HG (16MnCr5) steels. The models that are reported were experimentally validated. In particular, the results obtained for structure with respect to hardness and abrasive wear resistance were discussed for carbonitrided and hardened 20H (20Cr4) steel.

scholarly journals Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Gabriele A. Netzel ◽  
Michael E. Netzel
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Sinapic Acid ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
The Stability ◽  
The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

Optimization of Process Parameter and Temperature Uniformity On Wafers For Rapid Thermal Processing

1995 ◽  
Vol 387 ◽  
Author(s):  
Andreas Tillmann
Keyword(s):  
Standard Deviation ◽  
Thermal Processing ◽  
Rapid Thermal Processing ◽  
Oxide Thickness ◽  
Simulation Software ◽  
Process Parameter ◽  
Parameter Distribution ◽  
Temperature Uniformity ◽  
New Strategy ◽  
The Impact

AbstractA new strategy based algorithm to optimize process parameter uniformity (e.g.sheet resistance, oxide thickness) and temperature uniformity on wafers in a commercially available Rapid Thermal Processing (RTP) system with independent lamp control is described. The computational algorithm uses an effective strategy to minimize the standard deviation of the considered parameter distribution. It is based on simulation software which is able to calculate the temperature and resulting parameter distribution on the wafer for a given lamp correction table. A cyclical variation of the correction values of all lamps is done while minimizing the standard deviation of the considered process parameter. After the input of experimentally obtained wafer maps the optimization can be done within a few minutes. This technique is an effective tool for the process engineer to use to quickly optimize the homogeneity of the RTP tool for particular process requirements. The methodology will be shown on the basis of three typical RTP applications (Rapid Thermal Oxidation, Titanium Silicidation and Implant Annealing). The impact of variations of correction values for single lamps on the resulting process uniformity for different applications will be discussed.

scholarly journals Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot

2014 ◽  
Vol 3 (6) ◽  
pp. 124 ◽  
Author(s):  
Paul E. Moote ◽  
John S. Church ◽  
Karen S. Schwartzkopf-Genswein ◽  
Jonathan D. Van Hamme
Keyword(s):  
Meat Quality ◽  
Value Added ◽  
Meat Tenderness ◽  
The Novel ◽  
Feeding Period ◽  
Water Control ◽  
Beef Products ◽  
Cattle Feeds ◽  
Dietary Treatments ◽  
The Impact

<p class="OJAS-Paragraph-text">Novel value-added beef products provide improved product differentiation within the beef marketplace. This study evaluated the impacts of supplementing feeds with fermented winery by-products (WB) to produce the novel beef product labeled by industry as “wine-finished beef”. To evaluate the impact of this feed, a total of 69 Angus-Hereford X steers were placed in four pens (n=18,17,17,17), one replicate pen per treatment, and fed finishing rations containing equal amounts of either 6-7% WB or 6-7% water (Control; C) over a 143 day feeding period. Dietary treatments were not significantly different with respect to energy or chemical contents (<em>P </em>&gt; 0.05). Interestingly, the average daily gains (ADG; kg*d<sup>-1</sup>) of cattle did not differ between diets (<em>P </em>&gt; 0.05); however, the ADG of all beef cattle changed over the feeding period (<em>P </em>&lt; 0.0041). Cattle temperament, evaluated by measuring their flight speed, changed over time (<em>P</em> = 0.0097), but not between diets (<em>P </em>= 0.6938). Meat quality attributes including chemical, colour, and tenderness properties did not differ (<em>P </em>&gt; 0.05) between diets with the exception of ground steak, which was darker (<em>P </em>= 0.0477) in cattle fed WB compared to C supplemented feeds, respectively. Supplementing cattle feeds with WB provides a new marketing stream for beef products with no observed differences to cattle behaviour, animal gains or meat tenderness.</p>

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