scholarly journals Effect of refrigeration on the collagen and texture characteristics of yak meat

2021 ◽  
Author(s):  
Shengsheng Li ◽  
Yawei Zhang ◽  
Shujie Liu
Keyword(s):  
Quality Control ◽  
Correlation Analysis ◽  
Structure Analysis ◽  
Theoretical Basis ◽  
Shear Force ◽  
Histological Structure ◽  
Refrigerated Storage ◽  
Deep Processing ◽  
Fragmentation Index ◽  
Texture Characteristics

To investigate the effect of refrigeration on the collagen and texture characteristics of yak meat, the changes in collagen content, solubility, shear force, hardness, cohesiveness, springiness, gumminess, and chewiness of yak meat at 4±1°C were measured. The results showed that the contents and solubility of collagen in yak meat significantly decreased (P<0.05). The myofibrillar fragmentation index of yak meat significantly increased (P<0.05). The shear force, hardness, cohesiveness, springiness, gumminess and chewiness of yak meat significantly decreased (P<0.05). Correlation analysis and histological structure analysis confirmed that myofibrillar fragmentation and collagen characteristics significantly affected the formation of yak meat texture during refrigeration. After 5 days of refrigerated storage, yak meat has a higher quality. The results provide a theoretical basis and data to support the deep processing and quality control of yak meat.

The Study on Foaming Characteristics of Foamed Asphalt in Cold Recycling Technology

2011 ◽  
Vol 243-249 ◽  
pp. 4293-4296
Author(s):  
Jing Li Liu ◽  
Lian Yu Wei ◽  
Guo Qiang Zhang
Keyword(s):  
Quality Control ◽  
Theoretical Basis ◽  
Asphalt Mixture ◽  
Construction Process ◽  
Environment Protection ◽  
Effect Evaluation ◽  
Construction Period ◽  
Foamed Asphalt ◽  
Recycling Technology ◽  
Cold Recycling

Through the foaming mechanism and foaming effect evaluation, this paper analyzes the production procedure, optimum content and strength of foamed asphalt mixture thoroughly. Combined with the construction process quality control and inspection and acceptance criteria, this paper provides data for reference and theoretical basis for application of cold recycled technology of foamed asphalt to pavement project. Its construction without disrupting traffic, thus shorten the construction period and improve efficiency, which also have advantages such as energy conservation, environment protection and economy. Above all, it is beneficial to foamed asphalt′s popularization and application.

A comparison of the effects of post-mortem aging on breast meat from Cobb 500 and Hubbard ISA broilers

2018 ◽  
Vol 58 (10) ◽  
pp. 1922
Author(s):  
J. L. M. Mello ◽  
R. A. Souza ◽  
G. C. Paschoalin ◽  
F. B. Ferrari ◽  
B. M. Machado ◽  
...  
Keyword(s):  
Shear Force ◽  
Aging Process ◽  
Pectoralis Major Muscle ◽  
Control Group ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Fragmentation Index ◽  
Health Aging ◽  
Physical And Chemical ◽  
Water Holding

We compared the physical and chemical characteristics of the pectoralis major muscle from Cobb 500 and Hubbard ISA broilers and evaluated the effect of aging process for up to 7 days on meat quality. We used breast samples from male Cobb 500 (42 days of age; n = 60) and Hubbard ISA (85 days of age; n = 60) broilers. Twenty samples of each genotype were analysed 4 h post-slaughter (Control group). Another 20 samples of each genotype were aged in an incubator (2 ± 0.5°C) for 3 and for 7 days. Breast fillets were 23% heavier in the Cobb 500 group (306 g vs 248 g; P = 0.0009). Before aging, meat from Hubbard ISA broilers had higher (P < 0.001) water-holding capacity, which promotes the production of less exudate and possibly reduces nutritional losses during storage, which may be beneficial to the poultry industry. Despite being initially less tender, breast meat from Hubbard ISA broilers showed, during the aging process, a reduction (P < 0.05) of shear force (48.46–15.04 N), total collagen amount (6.0–4.8 g/kg) and myofibrillar fragmentation index (150.17–97.42) and had the same (P = 0.134) fat concentration (0.87 g/100 g) as that of breast meat from Cobb 500 broilers (0.93 g/100 g, respectively). Breast meat from Hubbard ISA broilers had a higher (P < 0.001) polyunsaturated fatty acid concentration, especially docosahexaenoic acid, which is beneficial to human health. Aging breast fillets for 3 days at 2°C is sufficient to tenderise the meat without reducing its juiciness, which suggests that the aging process can add value to free-range meat.

scholarly journals The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

2022 ◽  
Vol 12 (2) ◽  
pp. 805
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Jadwiga Topczewska ◽  
Małgorzata Ormian ◽  
Aneta Saletnik ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Water Retention ◽  
Quality Characteristics ◽  
Refrigerated Storage ◽  
Oxidation Processes ◽  
Turmeric Extract ◽  
Number Of Microorganisms ◽  
Colour Parameters ◽  
Sensory Evaluations

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

scholarly journals Effect of different smoking methods on the quality of pork sausages

2018 ◽  
pp. 1712-1719 ◽  
Author(s):  
Debajit Bhuyan ◽  
Ankur Das ◽  
Saurabh Kumar Laskar ◽  
Durlav Prasad Bora ◽  
Shantanu Tamuli ◽  
...  
Keyword(s):  
Shear Force ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substance ◽  
Refrigerated Storage ◽  
Treatment Groups ◽  
Acceptable Limit ◽  
Significant Difference ◽  
The Mean ◽  
Pork Sausages

Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs

2014 ◽  
Vol 94 (4) ◽  
pp. 627-637 ◽  
Author(s):  
E. Pouliot ◽  
C. Gariépy ◽  
M. Thériault ◽  
F. W. Castonguay
Keyword(s):  
Body Weight ◽  
Electrical Stimulation ◽  
Factorial Design ◽  
Shear Force ◽  
Meat Tenderness ◽  
Fragmentation Index ◽  
Individual Variations ◽  
Temperature Dynamics ◽  
Temperature Window ◽  
Optimal Window

Pouliot, E., Gariépy, C., Thériault, M. and Castonguay, F. W. 2014. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs. Can. J. Anim. Sci. 94: 627–637. The aim of this study was to determine if electrical stimulation and chilling can modulate pre-rigor pH–temperature dynamics in order to enhance meat tenderness of heavy lambs produced in Quebec and determine if there is an optimum carcass temperature window to reach pH 6.0. A total of 128 heavy lambs (fasted body weight between 38 and 52 kg) were selected at the abattoir over 8 slaughter days (16 lambs d–1) and assigned to four processing treatments in a 2×2 factorial design: electrical stimulation (ES) or not (NES) and normal (NC) or slow (SC) chilling. Slow-chilled carcasses stayed warmer during the first 12 h postmortem (P<0.001), but reached the same temperature as NC ones thereafter. They also had a lower pH between 2 and 12 h (P<0.05). Stimulated carcasses had a lower pH than NES throughout the first 24 h postmortem (P<0.001), while ultimate pH was similar (P=0.738). Shear force values were improved (P<0.001) by both ES and aging as expected, although chilling had no effect (P=0.400). Stimulation×aging interactions for shear force values (P=0.019) and myofibrillar fragmentation index (P=0.097) indicate that aging began earlier following ES. Sarcomeres were longer for ES compared with NES carcasses (P<0.001) indicating that the latter were subject to cold shortening. Meat from NES carcasses was more prone to be tough, although an important part of NES carcasses provided tender meat. This illustrates the importance of individual variations on tenderness and the multiplicity of factors involved in its development. No optimal window was observed for temperature at pH 6.0.

Valuation and Characterization of Actinidin Treatment to Pork

2012 ◽  
Vol 554-556 ◽  
pp. 1258-1261
Author(s):  
Yan Chen ◽  
Qian Zhang ◽  
Xiao Yan Lin ◽  
Xi Yan Liao
Keyword(s):  
Particle Size ◽  
Shear Force ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
Microstructure Characteristics ◽  
Soluble Collagen ◽  
Fragmentation Index ◽  
Collagen Protein

The paper studied the effect of kiwifruit protease on tenderization of pork and related characterization has been made, the result indicates that pork marinate with kiwifruit protease may lead the degradation of collagen protein and the change of the myofibril fragmentation index (MFI), particle size, viscosity, Warner-Bratzler shear force, area force versus time (Area F-T) as well as microstructure characteristics. Because of the inconvenience of characterization of MFI and soluble collagen, viscosity, particle size analysis, shear force and area F-T can fast and accurate characteristic the changes of tenderizer of pork after marination with kiwifruit protease.

Comparative Study of Seismic Response of Solid Pile with Hollow Pile

2011 ◽  
Vol 94-96 ◽  
pp. 1889-1893
Author(s):  
Yong Mou Zhang ◽  
Qiang Gang Yan
Keyword(s):  
Comparative Study ◽  
Seismic Response ◽  
Seismic Performance ◽  
Cross Sections ◽  
Theoretical Basis ◽  
Shear Force ◽  
Bending Moment ◽  
Soil Resistance ◽  
Calculation Results ◽  
Practical Engineering

The seismic responses of solid pile and hollow pile were analyzed and compared in this paper. According to the deflection equation of pile during earthquake, rotation, bending moment, shear force and soil resistance of pile were obtained. The differences of deflection, rotation, bending moment, shear force and soil resistance between hollow pile and solid pile, whose effective areas of cross-sections were same, were found. From calculation results, hollow pile had certain advantages in seismic performance. This study provided a theoretical basis for the applications of hollow piles in practical engineering.

scholarly journals Creating And Working With Control Charts In Excel

2016 ◽  
Vol 10 (1) ◽  
pp. 23-44
Author(s):  
Paul F. Schikora
Keyword(s):  
Distance Education ◽  
Quality Control ◽  
Control Charts ◽  
Theoretical Basis ◽  
Effective Control ◽  
Interactive Mode ◽  
Quality Control Charts ◽  
Hands On ◽  
Problem Data ◽  
The Web

With the growth in distance education offerings, instructors who now teach quantitative material via the web have been faced with many challenges.  Foremost has been the need to develop appropriate methods for teaching such material to students who are not physically in the classroom.  Methodologies that have traditionally been taught in a highly interactive mode in the classroom must now be presented effectively in a far more asynchronous environment.  Tutorials and detailed handouts are one way to accomplish this. We present a written tutorial for creating quality control charts using Excel.  The tutorial guides students through the process of creating X-bar and R charts in such a way as to reinforce the theoretical basis of quality control already taught.  Students apply their knowledge in hands-on activity, learn how to improve Excel’s default charts to create visually effective control charts, and learn to reuse/recycle their work to easily create additional charts for different sets of problem data.

Band Gap Formation in Metamaterial Beam With Torsional Local Resonators for Vibration Suppression

2020 ◽  
Author(s):  
Yupei Jian ◽  
Guobiao Hu ◽  
Lihua Tang ◽  
Kean C. Aw
Keyword(s):  
Wave Propagation ◽  
Band Structure ◽  
Band Gap ◽  
Structure Analysis ◽  
Shear Force ◽  
Vibration Suppression ◽  
Fundamental Problem ◽  
Reaction Force ◽  
Beam Theory ◽  
Bending Moment

Abstract Locally resonant metamaterials have attracted lots of research interests for the application of vibration suppression which is a fundamental problem but remains a big challenge in the engineering field. The transverse wave propagation in a beam is through the transmission of the shear force and bending moment. Most designs of metamaterials in the existing literature exploit translational local resonators to induce reaction force to prevent the transmission of the shear force, hence the wave propagation. This paper studies a metamaterial beam attached with torsional local resonators. The reaction moments generated by the torsional resonators are expected to neutralize the bending moment in the beam, thus preventing the wave propagation. The existence of torsional resonators leads to the moment discontinuity conditions which cannot be directly taken into account using the Euler beam theory. Based on the Timoshenko beam theory, the band structure analysis is developed through a modal analysis based on the infinite periodic local resonator structure. The numerical results reveal that the locally resonant frequency corresponds to the upper bound of the band gap. Both infinitely long and finitely long beams are also modeled using finite element method. The transmittance is calculated to verify the band structure analysis.

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