THE EFFECT OF CELLULOSE ADDITIONS AND MOISTURE LEVEL ON MYCOFLORA OF SOIL

1963 ◽  
Vol 9 (4) ◽  
pp. 555-561 ◽  
Author(s):  
Zofia Maciejowska ◽  
E. B. Williams
Keyword(s):  
Water Holding Capacity ◽  
Moisture Level ◽  
High Moisture ◽  
Fungus Flora ◽  
Amended Soils ◽  
Cellulose Decomposition ◽  
Ph Values ◽  
Neutral Ph ◽  
Major Factors ◽  
Water Holding

The fungus flora developing in cellulose-amended and non-amended soils of neutral pH at moisture levels of 60, 70, and 80% water-holding capacity (WHC) was investigated. A distinct, successive development of three species, Staphylotrichum coccosporum, Coccospora agricola, and Sependonium sp., was observed in soil held at 60% WHC. More species developed in soil held at 70% WHC, and they could effectively coexist during cellulose decomposition. S. coccosporum developed in smaller numbers at 80% WHC than at 60 and 70% WHC. Sepedonium sp. was associated with cellulose decomposition only at 80% WHC. Species of Trichoderma, Monilia, and Fusarium developed better at high moisture levels. It was concluded that available inoculum and the moisture of soils of similar pH values are major factors in determining composition of the microflora of cellulose-amended soil.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

Water Holding Capacity of Biochar and Biochar-Amended Soils

2020 ◽  
pp. 61-83
Author(s):  
Wenceslau Geraldes Teixeira ◽  
Frank Verheijen ◽  
Jean Dalmo de Oliveira Marques
Keyword(s):  
Water Holding Capacity ◽  
Amended Soils ◽  
Water Holding

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle1

1984 ◽  
Vol 47 (4) ◽  
pp. 316-320 ◽  
Author(s):  
J. C. KUO ◽  
H. W. OCKERMAN
Keyword(s):  
Nitrogen Content ◽  
Soluble Protein ◽  
Storage Time ◽  
Water Holding Capacity ◽  
Protein Nitrogen ◽  
Ph Values ◽  
Freeze Dried ◽  
And Storage ◽  
Water Holding ◽  
Glycolysis Process

The water-holding capacity (WHC) of frozen and reconstituted lyophilized (freeze-dried) beef (both pre- and post-rigor) increased (P<0.05) with the increase in salt levels (0, 2 and 4%). Freeze-dried and reconstituted beef had lower (P<0.05) WHC than the frozen control at all salt levels tested. The freeze-drying process may damage some of the beef muscle proteins. The WHC of the freeze-dried beef (both pre- and post-rigor) decreased (P<0.05) with the increase of storage time (10 weeks). Salt (2 and 4%) retarded the glycolysis process in the pre-rigor frozen and freeze-dried beef as indicated by higher (P<0.05) pH values than the post-rigor frozen and freeze-dried beef. The addition of salt (0, 2 and 4%) increased (P<0.05) the extractable soluble protein nitrogen content in the prerigor frozen beef and decreased (P<0.05) the soluble protein nitrogen content in the post-rigor frozen beef. The pre-rigor freeze-dried beef with 2% salt contained (P<0.05) more extractable soluble protein nitrogen than the other two pre-rigor freeze-dried groups (0 and 4% salt). The pre-rigor beef contained more (P<0.05) extractable soluble protein nitrogen than the post-rigor beef at the three different salt levels (0, 2 and 4%) during the 15 weeks of storage.

Pre-slaughter social activity of young bulls relating to the occurrence of dark-cutting beef

1988 ◽  
Vol 46 (2) ◽  
pp. 153-161 ◽  
Author(s):  
C. Franc ◽  
L. Bartoš ◽  
Z. Hanyš ◽  
Z. Tomeš
Keyword(s):  
Social Interactions ◽  
Social Activity ◽  
Water Holding Capacity ◽  
The Other ◽  
Longissimus Dorsi ◽  
Agonistic Interactions ◽  
Ph Values ◽  
Muscle Ph ◽  
Light Reflectance ◽  
Water Holding

AbstractTwenty bulls of three different breeds were tethered individually from 5 months until slaughter at 21 months. On the day of slaughter, the bulls were divided into groups of five animals, transported and then released in a pen. The first bull of the group was slaughtered 60 or 110 min after regrouping. Subsequent bulls were slaughtered individually at 50-min intervals. Social interactions among the bulls were recorded. Muscle pH, light reflectance values and water-holding capacity were measured in samples of m. longissimus dorsi. These characteristics showed correlations with the amount of non-agonistic social activity in which a bull had been involved before slaughter. The characteristics were also correlated with the number of agonistic interactions. Whether a bull was behaving as a dominant or a submissive animal did not influence the incidence of dark-cutting meat as judged by pH values. On the other hand, light reflectance values and water-holding capacity were correlated with the number of passive agonistic interactions (i.e. how many times a bull was attacked) and considerably less with the number of active interactions (number of attacks by the bull). The incidence of butting was not significantly related to muscle characteristics but mounting was significantly correlated with them.The study indicates that dark-cutting beef is primarily caused by physically exhausting activities such as mounting, and further modified by stress-inducing social interactions.

scholarly journals The Effects of Using Pomegranate (Punica granatum) Seed Powder on Quality Parameters of Model System Chicken Meat Emulsions

2021 ◽  
Vol 9 (8) ◽  
pp. 1485-1494
Author(s):  
Meltem Serdaroğlu ◽  
Özlem Yüncü ◽  
Hülya Serpil Kavuşan ◽  
Elnaz Sharefiabadi ◽  
Sahar Seyedhosseini
Keyword(s):  
Quality Parameters ◽  
Model System ◽  
Chicken Meat ◽  
Water Holding Capacity ◽  
Chicken Breast ◽  
Control Group ◽  
Ph Values ◽  
Pomegranate Seed Powder ◽  
Pomegranate Seed ◽  
Water Holding

This study aimed to investigate the effects of using 1%, 3% and 5% pomegranate seed powder (PSP) on model system chicken meat emulsion (CME) quality parameters. For this purpose, the properties of the emulsion samples prepared using different amounts of PSP were compared with the control group prepared with 70% chicken breast meat, 18% chicken skin, 10% water, 1.5% salt and 0.5% sodium tripolyphosphate (STPP). Chemical composition, pH, emulsion stability, water holding capacity, cooking yield, and color were analyzed in emulsion samples. TBARs and peroxide values of the samples were determined on days 0, 3, 5 and 7 during storage. Use of pomegranate seed powder in emulsion formulation resulted a decrease in b* and a* values. At the same time, with the addition of pomegranate seed powder, there was no difference in the protein values of the raw samples and the moisture, ash and pH values of the cooked samples. It was also observed that pH values, water holding capacity and cooking efficiency of emulsions increased with the increasing levels of PSP. Both peroxide and TBARs values were lower in emulsion samples formulated with PSP on 7 d compared to the control group.

scholarly journals Properties of Ozone-Oxidized Tapioca Starch and its Use in Coating of Fried Peanuts

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6281
Author(s):  
Yudi Pranoto ◽  
Brigitta Laksmi Paramita ◽  
Muhammad Nur Cahyanto ◽  
Soottawat Benjakul
Keyword(s):  
Physicochemical Properties ◽  
Water Holding Capacity ◽  
Optimal Conditions ◽  
Ozone Oxidation ◽  
Tapioca Starch ◽  
Swelling Power ◽  
Ph Values ◽  
The Impact ◽  
Water Holding

Oxidation of tapioca via ozone oxidation was carried out under different conditions in comparison with H2O2. The impact of ozonation on physicochemical properties of tapioca was studied and fried peanuts coated with different tapioca were characterized. Different ozone oxidation times (10, 20, and 30 min) and various pH values (5, 7, and 9) were used for tapioca modification. Tapioca oxidized by ozone for 20 min at pH 7 had higher swelling power (SP), water holding capacity (WHC), oil holding capacity (OHC), and viscosity than the native counterpart (P < 0.05). This coincided with the higher carbonyl and carboxyl contents (P < 0.05). The highest frying expansion (FE) with the lowest hardness was attained for fried peanut coated with tapioca oxidized under the aforementioned condition. Therefore, oxidation of tapioca using ozone under optimal conditions could be a potential means to improve frying expansion as well as the crispiness of the fried coated peanuts.

Effect of coagulation and washing conditions on fines, water holding capacity and microstructure of acid casein curd

1990 ◽  
Vol 57 (4) ◽  
pp. 527-540 ◽  
Author(s):  
Jaouad Fichtali ◽  
Frederik R. van de Voort ◽  
Christian J. Toupin
Keyword(s):  
Response Surface ◽  
Microstructural Analysis ◽  
Water Holding Capacity ◽  
Wash Water ◽  
Effects Of Ph ◽  
Major Factors ◽  
Water Holding ◽  
Temperature Time ◽  
Selection Of ◽  
Ph Concentration

SummaryAcid casein was prepared under various conditions of pH, concentration and wash regimens (temperature, time, agitation and wash water ratio) according to a response surface experimental design. The resulting product was analysed for water-holding capacity and loss of fines, and the structure of the curd assessed by scanning electron microscopy. Concentration, pH and temperature were the major factors in terms of influencing fines, water-holding capacity and the microstructure of the curd. Fines could be minimized by selecting appropriate pH, concentration and agitation conditions. The final moisture content of the curd was mainly controlled by pH, concentration and temperature and may aid in the selection of parameters to obtain good dewatcring and drying efficiencies. Microstructural analysis visualized the effects of pH, concentration, temperature and their interactions on the casein structural network and the effects of the process parameters are discussed in relation to those changes. Response surface methodology was shown to be an effective tool for examining which variables used in the process were significant and provided guidance as to the type of physicochemical mechanisms affecting the system.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

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