The assessment of pig meat paleness by reflectance photometry

1969 ◽  
Vol 11 (2) ◽  
pp. 243-246 ◽  
Author(s):  
D. B. MacDougall ◽  
A. Cuthbertson ◽  
R. J. Smith
Keyword(s):  
Visual Assessment ◽  
Satisfactory Level ◽  
Pig Meat ◽  
Meat Samples ◽  
Level Of Agreement

SUMMARYA portable EEL reflectometer was modified to measure the variations in the brightness of pig meat. The instrument was calibrated spectrophotometrically with reference to the luminous reflectance of standardized materials and selected meat samples. A very satisfactory level of agreement between the instrument and the visual assessment of muscle paleness was found in an investigation involving 251 pigs.

scholarly journals The accuracy of weak lensing simulations

2020 ◽  
Vol 493 (1) ◽  
pp. 305-319 ◽  
Author(s):  
Stefan Hilbert ◽  
Alexandre Barreira ◽  
Giulio Fabbian ◽  
Pablo Fosalba ◽  
Carlo Giocoli ◽  
...  
Keyword(s):  
Born Approximation ◽  
Power Spectra ◽  
Systematic Errors ◽  
Line Of Sight ◽  
Weak Lensing ◽  
Signal To Noise ◽  
Validation Test ◽  
Satisfactory Level ◽  
Level Of Agreement ◽  
Better Than

ABSTRACT We investigate the accuracy of weak lensing simulations by comparing the results of five independently developed lensing simulation codes run on the same input N-body simulation. Our comparison focuses on the lensing convergence maps produced by the codes, and in particular on the corresponding PDFs, power spectra, and peak counts. We find that the convergence power spectra of the lensing codes agree to $\lesssim 2{{\ \rm per\ cent}}$ out to scales ℓ ≈ 4000. For lensing peak counts, the agreement is better than $5{{\ \rm per\ cent}}$ for peaks with signal-to-noise ≲ 6. We also discuss the systematic errors due to the Born approximation, line-of-sight discretization, particle noise, and smoothing. The lensing codes tested deal in markedly different ways with these effects, but they none-the-less display a satisfactory level of agreement. Our results thus suggest that systematic errors due to the operation of existing lensing codes should be small. Moreover their impact on the convergence power spectra for a lensing simulation can be predicted given its numerical details, which may then serve as a validation test.

scholarly journals Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 81 ◽  
Author(s):  
Anna Tsala ◽  
Vasilios Mpekelis ◽  
Giannis Karvelis ◽  
Panagiotis Tsikakis ◽  
Michael Goliomytis ◽  
...  
Keyword(s):  
Control Diet ◽  
Dietary Supplementation ◽  
Quality Parameters ◽  
Pork Meat ◽  
Positive Effects ◽  
Diet Formulation ◽  
Olive Pulp ◽  
Pig Meat ◽  
Meat Samples ◽  
By Products

Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was therefore to examine the effects of dried olive pulp (DOP) dietary supplementation on quality parameters and oxidative stability of pig meat. Twenty finishing pigs were allocated to two groups: C that was provided with a control diet, and DOP that was fed with an isonitrogenous and isoenergetic diet supplemented with dried olive pulp at the level of 50 g/kg or 5%. As indicated, cold carcass weight, pH, lightness, redness, cooking loss, and tenderness were not influenced by DOP inclusion. Only meat yellowness (a*) was significantly decreased in DOP meat samples. Moreover, meat oxidation values tended to decrease in the DOP group after one day, but no further differences were observed after four, six, and eight days of refrigerated storage. It can be concluded that DOP dietary supplementation could be recommended as a feasible approach, especially in the Mediterranean region to reduce diet formulation costs, while no significant side effects on pork meat quality are observed.

Time-Interval Measurement of Stuttering

1994 ◽  
Vol 37 (4) ◽  
pp. 779-788 ◽  
Author(s):  
Anne K. Cordes ◽  
Roger J. Ingham
Keyword(s):  
Forced Choice ◽  
Previous Experience ◽  
Time Interval ◽  
Experimental Measurements ◽  
Interval Duration ◽  
Sample Duration ◽  
Interval Measurement ◽  
Satisfactory Level ◽  
Time Interval Measurement ◽  
Level Of Agreement

The study reported in this article used a binary forced-choice judgment procedure to investigate the effects of sample duration on observers’ judgments of stuttering. Two groups of judges, differing in their previous experience with stuttering, categorized 270 speech intervals as stuttered or nonstuttered; the intervals were drawn from 30 persons who stuttered and ranged from 1 sec to 15 sec in duration. Results showed that judgments were consistently related to interval duration, with shorter intervals significantly more likely than longer intervals to be labeled nonstuttered. Interjudge agreement levels, however, were largely unaffected by the different interval durations for most speakers and for both judge groups, with the exception of the longest and shortest intervals drawn from speakers evidencing the mildest and most severe stuttering. An interval duration in the 3- to 5-sec region appeared to attract the most satisfactory level of agreement. The implications of these findings for interval-based clinical and experimental measurements of stuttering are discussed.

STUDY OF VETERINARY AND SANITARY INDICATORS OF PIG MEAT IN ECHINOCOCCOSIS AND ALVEOCOCCOSIS

2018 ◽  
Vol 1 (3) ◽  
pp. 7-12
Author(s):  
M. P. Butko ◽  
◽  
P. A. Popov ◽  
I. S. Osipova ◽  
E. A. Semenova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Meat Products ◽  
Well Being ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Pig Meat ◽  
Meat Samples ◽  
Physical And Chemical

The article presents the results of studies to determine the organoleptic, microbiological and physical and chemical parameters of pig meat in echinococcosis and alveococcosis. Studies of the quality and safety of meat samples by organoleptic, microbiological and physicochemical parameters for echinococcosis and alginate pigs, showed that the meat obtained from the invasive animals met the requirements of SanPiN 2.3.1078-01 «Hygiene requirements of safety and nutritional value food products» (approved on 06.11.2001 with changes and additions), GOST R 54354-2011. «Meat and Meat Products. General requirements and methods of microbiological analysis» (12.06.2011) and «Rules for veterinary inspection of slaughter animals and veterinary and sanitary examination of meat and meat products» (1983), and the revealed deviations were uncritical and meat is allowed without restriction. However, in order to provide a full guarantee of veterinary and sanitary well-being of meat obtained from slaughter of invasive animals, in our opinion, it is necessary to provide additional research on its organoleptic, microbiological and physical and chemical indicators, which should ensure its safety.

Evaluation of a New Chromogenic Medium for Direct Enumeration of Campylobacter in Poultry Meat Samples

2014 ◽  
Vol 77 (12) ◽  
pp. 2111-2114 ◽  
Author(s):  
TOMASZ SELIWIORSTOW ◽  
JULIE BARÉ ◽  
BAVO VERHAEGEN ◽  
MIEKE UYTTENDAELE ◽  
LIEVEN DE ZUTTER
Keyword(s):  
Poultry Meat ◽  
Concordance Correlation Coefficient ◽  
Concordance Correlation ◽  
Altman Plot ◽  
Chromogenic Medium ◽  
Bland Altman Plot ◽  
Selective Media ◽  
Meat Samples ◽  
High Level ◽  
Level Of Agreement

The present study was conducted to compare Campylobacter counts obtained by three selective media: modified charcoal cefoperazonedeoxycholate agar (mCCDA), Campy Food agar (CFA), and a novel agar RAPID'Campylobacter agar. Analysis of 12 artificially and 36 naturally contaminated samples indicated no significant differences in Campylobacter counts obtained with all three selective media. Lin's concordance correlation coefficient (CCC) and the Bland-Altman plot revealed a high level of agreement between Campylobacter counts when evaluating RAPID versus mCCDA and CFA plates. RAPID agar was the only medium tested that could effectively suppress the growth of the background microflora with naturally contaminated samples. Results of this study clearly indicated that RAPID agar is highly selective without loss of sensitivity for recovering Campylobacter. Results obtained are in agreement with those for other commonly used media; therefore, RAPID medium is suitable for Campylobacter enumeration in poultry meat samples.

scholarly journals Content of lipid peroxidation products in pig meat at industrial and domestic slaughter

2020 ◽  
Vol 22 (99) ◽  
pp. 69-74
Author(s):  
I. Yu. Stronskyi ◽  
M. R. Simonov ◽  
Yu. S. Stronskyi
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Properties ◽  
Lipid Hydroperoxides ◽  
Secondary Products ◽  
Diene Conjugates ◽  
Lipid Peroxidation Products ◽  
Organoleptic Characteristics ◽  
Pig Meat ◽  
Meat Samples ◽  
Pig Carcasses

The nutritional value of meat, its organoleptic characteristics and therefore the shelf life depend on the content of lipid peroxidation products in it. Intermediates of peroxidation can have a toxic effect on the human body and are one of the main factors of non-microbial degradation of meat and various products. Based on this, the aim of this work was to study the content of lipid peroxidation products in pig meat of different origins. Furthermore, the aim was to establish the level of primary and secondary products of lipid peroxidation in meat, selected from different parts of the carcass. Meat samples were taken immediately after the pigs were slaughtered. A total of 3 meat samples were taken from 10 pig carcasses. One sample of meat was taken from each of the carcasses from the cervical, dorsal and femoral parts. The first 5 pigs were kept in industrial conditions and were slaughtered within the industrial slaughterhouse, and the second 5 were kept and slaughtered in personal farms. The results of the research showed that the highest level of primary and secondary products of lipid peroxidation is registered in the meat obtained from the dorsal part of pork carcass, which is primarily due to its fat-acid composition. In meat selected from the cervical and femoral parts, the level of the studied indicators is probably lower. During storage, lipid peroxidation activity increases from the first to the fourth day and decreases slightly until the seventh. The increase in the level of all studied indicators on the fourth day of meat storage is due to the fact that natural components contained in muscle tissue, such as ferrum, myoglobin, hydrogen peroxide and ascorbic acid can cause lipid oxidation, acting as catalysts or promoting the formation of reactive oxygen species. In the case of domestic keeping and slaughter, pig meat was found to have significantly higher concentrations of diene conjugates, lipid hydroperoxides and TBA-active products compared to industrial. The main prerequisite for this is an unbalanced diet, especially in terms of the content of substances that have antioxidant properties.

scholarly journals Salmonella in Pig Farms and on Pig Meat in Suriname

Antibiotics ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1495
Author(s):  
Patrick Butaye ◽  
Iona Halliday-Simmonds ◽  
Astrid Van Sauers
Keyword(s):  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Resistance Genes ◽  
Whole Genome ◽  
Middle Income ◽  
Local Comparison ◽  
The Caribbean ◽  
Pig Meat ◽  
Different Strains ◽  
Meat Samples

Salmonella is one of the most important food borne zoonotic pathogens. While mainly associated with poultry, it has also been associated with pigs. Compared to the high-income countries, there is much less known on the prevalence of Salmonella in low- and middle-income countries, especially in the Caribbean area. Therefore, we investigated the prevalence of Salmonella in pigs and pig meat in Suriname. A total of 53 farms and 53 meat samples were included, and Salmonella was isolated using standard protocols. Strains were subjected to whole genome sequencing. No Salmonella was found on pig meat. Five farms were found to be positive for Salmonella, and a total of eight different strains were obtained. Serotypes were S. Anatum (n = 1), S. Ohio (n = 2), a monophasic variant of S. Typhimurium (n = 3), one S. Brandenburg, and one S. Javaniana. The monophasic variant of S. Typhimurium belonged to the ST34 pandemic clone, and the three strains were very similar. A few resistance genes, located on mobile genetic elements, were found. Several plasmids were detected, though only one was carrying resistance genes. This is the first study on the prevalence of Salmonella in pigs in the Caribbean and that used whole genome sequencing for characterization. The strains were rather susceptible. Local comparison of similar serotypes showed a mainly clonal spread of certain serotypes.

scholarly journals Central incisors shape and proportions prevalence in Argentinian university students: by visual assessment and a new standardized method

2021 ◽  
Vol 34 (2) ◽  
pp. 113-118
Author(s):  
María Trigo-Humaran ◽  
Alan Agüero-Romero ◽  
Marcela Lespade ◽  
Juan García-Cuerva ◽  
María Iglesias
Keyword(s):  
Confidence Intervals ◽  
Buenos Aires ◽  
Visual Assessment ◽  
Segment Length ◽  
Tooth Size ◽  
Incisal Edge ◽  
Type V ◽  
Kappa Agreement ◽  
Stone Type ◽  
Level Of Agreement

The aim of this study was to analyze the dimensions of the clinical crown of upper central incisors and the prevalence of tooth shapes by two different protocols. Assessment was performed on each of the 111 dental stone type V maxillae models of students of dentistry from Buenos Aires University [93 females and 18 males, mean age 23.70 (± 2.26) years] The mesial and distal-vestibular angles were defined on each right upper incisor, and the following segments were defined: AB (zenith - incisal edge), CD, EF, GH (apical, middle, and incisal thirds - vestibule - mesial and vestibule-distal angles) and their lengths were determined with a precision caliper. Then, the CD/AB, EF/AB and mean CD-EF/AB ratios were calculated. Shapes were assessed by four independent observers, three of whom evaluated digital images of the models, while the fourth had no access to the images, and determined the shapes using an algorithm developed from the dimensions of the studied segments. Rates and confidence intervals were determined, and Fleiss’ Kappa was calculated to assess the agreement among the evaluators who worked with the images and among all of them. Average incisor length was 10 mm, and widths at CD and EF were 7.35 mm (0.65) and 8.27 mm (0.58), respectively. Regarding shapes, 51.58% (47.90-55.20) of the incisors were identified as square, 18.02% (14.50-21.90) as ovoid and 30.41% (30.00-30.90) as triangular. Fleiss’ Kappa agreement was 0.71 (0.62-0.80). The application of the proposed algorithm provided a considerable level of agreement among the observers. Regarding tooth size, both the average segment length and the proportions were similar to those reported by various authors.

Sign in / Sign up

Export Citation Format

Share Document