scholarly journals Effect of the improved protein-mineral additive on structural-mechanical characteristics of minced meat

2021 ◽  
pp. 46-53
Author(s):  
Kateryna Leshchenko ◽  
Maksym Serik ◽  
Yevgen Pyvovarov ◽  
Andrii Zahorulko ◽  
Aleksey Zagorulko
Keyword(s):  
Mechanical Characteristics ◽  
Plastic Viscosity ◽  
Rheological Parameters ◽  
Meat Production ◽  
Destructive Effect ◽  
Minced Beef ◽  
Mineral Additive ◽  
Calcium Compounds ◽  
Minced Meat ◽  
And Storage

The results of research on the effect of protein-mineral improved additive (PMIA) on the rheological parameters of minced meat, which can be used for manufacturing culinary products, including chopped semi-finished products of a high degree of readiness, are presented. It has been proven, that the additive can be used both as an ingredient, enriching calcium-digestible compounds and to improve a number of technological properties of minced meat, in particular after freezing, storage and thawing. The aim of the study was to determine the dependences of changes in the structural and mechanical characteristics of minced meat after the addition of PMIA and subsequent freezing to a temperature of –16…–18 °C and storage for 20 days. It has been found, that the addition of up to 7 % of PMIA leads to a marked increase in the conditionally instantaneous modulus of elasticity and highly elastic modulus in 4.4 times for minced beef and 2.7 and 4.4 times for chicken, respectively. It has been established, that the best stabilization of these indicators after freezing occurs at the content of PMIA at the level of 2…5 %. Studies of plastic viscosity and adhesion have shown that the use of up to 7 % of PMIA leads to an increase of 11…20 % and 26…64 %, respectively. After freezing, the plastic viscosity and adhesion of minced beef in the control decreased by 22.0 and 52 %, respectively, minced chicken – by 23.4 and 40.9 %. In the samples with a content of 7 % of PMIA, the decrease in plastic viscosity and adhesion is 7.2 and 4.4 % in minced beef and in chicken – 5.9 and 3.1 % respectively. It has been proven, that the use of PMIA in the amount of up to 7 % in the technology of minced meat production minimizes the negative destructive effect of low temperatures on the structural and mechanical characteristics of the finished product. Thus, it is expedient to use up to 7.0 % of the improved protein-mineral additive in the composition of minced meat to enrich the finished product with digestible calcium compounds and improve their structural and mechanical characteristics, in particular after freezing and storage

scholarly journals CRITERIONAL FEATURES OF STRUCTURAL CHARACTERISTICS OF FINE TEXTILE MEAT

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
М. П. Сичевський ◽  
Л Войцехівська ◽  
К В Копилова ◽  
C Б Вербицький ◽  
Ю І Охріменко
Keyword(s):  
Shear Stress ◽  
Rheological Properties ◽  
Maximum Shear Stress ◽  
Fat Content ◽  
Plastic Viscosity ◽  
Poultry Meat ◽  
Rheological Parameters ◽  
Limit Values ◽  
Mechanically Separated Meat ◽  
Minced Meat

Poultry meat mechanically separated from broiler carcasses and compared with minced meat from manual deboning was studied. It has been found that an increase in the free moisture content of mechanically separated meat by 10-15% causes a reduction in shear characteristics by almost 2 times. The shear stress values ​​in hand-rolled meat samples were, on average, 1.3 times higher than in physico-chemically similar samples of mechanically separated meat. The samples of hand-rolled meat differed by 1.4 times the values ​​of plastic viscosity, as well as larger, on average 1.5 times, the values ​​of the coefficient of consistency. A set of rheological parameters and their limit values, close to the characteristics of minced meat from manual deboning, namely: the maximum shear stress (penetration) - from 1.9 kPa to 2.2 kPa; plastic viscosity - from 33 Pa • s to 45 Pa • s; coefficient of consistency - from 1.4 to 1.7. It has been established that the most important factors influencing the difference between the rheological parameters of mechanically separated meat and hand-rolled meat are the fat content and the degree of grinding. The reduction of fat content, processing pressure, as well as the speed of grinding of raw materials allows to bring the rheological characteristics of mechanically separated meat to the characteristics of manual deboning meat. The nature of the change in the rheological properties of meat mechanically separated over time is revealed: during the first stage (lasts about 2-3 hours) the structure remains unchanged, the second stage is the period of growth of all indicators to the maximum value, this is the period of critical aging. Further aging (third period) is characterized by a decrease in the numerical values ​​of all indicators, due to a decrease in the strength of the structure under the action of a complex of microbiological and biochemical processes. The study of the rheological properties of mechanically separated meat of broiler chickens and the comparison of the obtained indicators with the corresponding characteristics of minced meat formed by mincing hand-rolled meat, gave grounds for concluding on the possibility and expediency of mechanically separated meat in meat products.

Influence of Ground Slag on the Rheology of Mortar

2013 ◽  
Vol 438-439 ◽  
pp. 67-71
Author(s):  
Qian Qian Zhang ◽  
Jian Zhong Liu ◽  
Jia Ping Liu
Keyword(s):  
Film Thickness ◽  
Specific Surface ◽  
Yield Stress ◽  
Surface Area ◽  
Specific Surface Area ◽  
Water Film ◽  
Plastic Viscosity ◽  
Rheological Parameters ◽  
Water Film Thickness ◽  
Binder Ratio

The effects of ground slag with different specific surface area on the rheology of mortar at water-binder ratio of 0.25, 0.28 and 0.30 were investigated, and the combined effects of packing density and solid surface area on the rheology of mortar were evaluated in terms of the water film thickness. The results show that with the increasing of specific surface area of slag (220 m2/kg-784 m2/kg), plastic viscosity and yield stress decrease. The correlations of yield stress and plastic viscosity to the water film thickness are basically linear with high correlation R2 values. The action of the ground slag on the rheology of mortar can be characterized by water film thickness, and with the increasing of water film thickness the rheological parameters decrease.

scholarly journals Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya

2018 ◽  
Vol 7 (4) ◽  
pp. 30 ◽  
Author(s):  
Buke Dabasso ◽  
Hassan Roba ◽  
Anselimo Makokha ◽  
Arnold Onyango ◽  
Julius Maina
Keyword(s):  
Meat Products ◽  
Meat Production ◽  
Meat Processing ◽  
Northern Kenya ◽  
Future Consumption ◽  
Meat Preservation ◽  
Almost All ◽  
Shelf Stable ◽  
And Storage ◽  
Depth Interviews

Indigenous knowledge on food preparation is an activity practised in almost all agricultural production system. Amongst the Borana pastoralist of Northern Kenya, milk and meat production are the cornerstone of livelihood, and more often abundance occurs without possibility of immediate consumption, triggering the need to preserve surplus for future consumption. The objective of this paper is to document and understand traditional meat preparation knowledge amongst Borana pastoralist’s women of Northern Kenya.The method of collecting information included in-depth interviews and participant observations to document meat preparation skills and knowledge of Borana people as appertains to traditional food ways. It was observed that methods of traditional meat processing and preparation included different forms of drying, use of heat and storage in fat. Fourteen traditional meat products and seven preservation techniques were documented. Drying and deep frying were the major form of meat preservation. Women skillfully put a lot of effort in all stages of meat preparation to produce an end product that is not only shelf stable but traditional products that are appreciated and nutritious. It was observed that only four of the products are currently in use, an indication of steady decline in meat handling knowledge and preparation. 

scholarly journals RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

2017 ◽  
Vol 4 ◽  
pp. 43-51
Author(s):  
Yuriy Suсhenko ◽  
Vladislav Suсhenko ◽  
Mikhail Mushtruk ◽  
Vladimir Vasyliv ◽  
Yuriy Boyko
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Meat Products ◽  
Tissue Fluid ◽  
Strained State ◽  
Inorganic Substances ◽  
Minced Meat ◽  
Cutting Mechanisms

Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

Rheology of Brine-Based Fuzzy-Ball Drilling Fluids in Deepwater Drilling

2019 ◽  
Author(s):  
Zhaochuan Li ◽  
Lihui Zheng ◽  
Panfeng Wei ◽  
Xiaojuan Dai ◽  
Weian Huang
Keyword(s):  
Low Temperature ◽  
Yield Point ◽  
Apparent Viscosity ◽  
High Salinity ◽  
Flow Behavior ◽  
Plastic Viscosity ◽  
Rheological Parameters ◽  
Working Fluid ◽  
Drilling Fluids ◽  
Deepwater Drilling

Abstract In deepwater drilling, the rheology of traditional drilling fluid is uncontrollable since the fluid usually mixes with brine and encounters low temperature. A solution may be to use the newly designed brine-based fuzzy-ball drilling fluids (BFDFs) since these have a well-adapted rheology under high salinity and low temperature condition. This has the potential to make drilling safer and more efficient. In this experiment, the rheological properties of BFDFs under test conditions were characterized with a rheometer by varying salinity (2 to 20 mass%) and temperature (4 to 80 °C). The rheological parameters considered are apparent viscosity (AV), plastic viscosity (PV), yield point (YP), and θ6 reading. To characterize the magnitudes of changes of the rheological parameters and their low temperature dependence, their ratios at 4 and 25 °C, and 4 and 80 °C were calculated. The results showed that the apparent viscosity (AV), the plastic viscosity (PV), the yield point (YP), and θ6 reading of BFDFs increased slightly with the decrease of salinity and temperature. The ratios of rheological parameters at 4 and 25 °C were close to unity, while the ratios at 4 and 80 °C were about two. The flow behavior of BFDFs under high salinity and low temperature condition was stable. Therefore, brine could be used as the base fluid for BFDFs. Theoretically, the flow behavior of BFDFs under low temperature condition seems to follow the Herschel-Bulkley model. Practically, the tests indicated that the BFDFs possess a strong tolerance to sandstone cuttings and Cabentonite, an excellent inhibitive property to shaly cuttings, weak corrosive characteristics against N80 casing steel, excellent lubricity properties, and remarkable biodegradability. In summary, the empirical results showed that the newly designed fuzzy-ball working fluid can use brine instead of fresh water as based fluid and maintain remarkable properties under high salinity and low temperature condition. Properties of BFDFs could basically satisfy the requirement of deepwater drilling work.

scholarly journals Preliminary data on the antimicrobial effect of Cannabis sativa L. variety Futura 75 against food-borne pathogens in vitro as well as against naturally occurring microbial populations on minced meat during storage

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Frédérique Pasquali ◽  
Marco Schinzari ◽  
Alex Lucchi ◽  
Mara Mandrioli ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Cannabis Sativa ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Naturally Occurring ◽  
Food Borne ◽  
Minced Beef ◽  
Microbial Groups ◽  
Staphylococcus Spp ◽  
Minced Meat

In the present study, the antimicrobial effect of Cannabis sativa Futura 75 was evaluated both in vitro against foodborne bacterial pathogens, and on food against naturally occurring microbial groups of minced meat stored for 8 days at 4°C. Ethanol extraction was performed on the grind of the inflorescence. After extraction, ethanol was completely evaporated and substituted by water. Serial dilutions of the extract, the grind and cannabidiol 99% were added to Nutrient Agar and spotted with Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli and Staphylococcus spp. Regarding the evaluation on food, 50 mL of extract, characterised by CBD at concentration of 322,70 μg/mL, were added to 2.5 kg of minced beef meat. Meat was divided into aliquots and stored for 8 days at 4°C. At 0, 1, 2, 3, 4, 7, and 8 days, aerobic bacteria, enterobacteria, coliforms and E. coli were enumerated. All tested products were efficient against Gram +. In particular, extract corresponding to CBD concentration of 0.017 and 0.3 mg/mL were effective against L. monocytogenes and Staphylococcus spp. respectively. After 8 days of storage at 4°C, treated minced meat showed a bright red colour in comparison to a brownish control meat. Moreover, Enterobacteriaceae and coliforms were significantly reduced of 2.3 log CFU/g and 1.6 log CFU/g respectively in treated meat in comparison to the control. Although preliminary, the present study suggests the antimicrobial properties of the extract of Cannabis sativa both in vitro and in minced meat.

scholarly journals Belgian Surveillance Plans To Assess Changes in Salmonella Prevalence in Meat at Different Production Stages

2005 ◽  
Vol 68 (11) ◽  
pp. 2269-2277 ◽  
Author(s):  
YASMINE GHAFIR ◽  
BERNARD CHINA ◽  
NICOLAS KORSAK ◽  
KATELIJNE DIERICK ◽  
JEAN-MARC COLLARD ◽  
...  
Keyword(s):  
Sampling Plan ◽  
High Rate ◽  
Poultry Meat ◽  
Meat Production ◽  
Initial Sample ◽  
Exact Test ◽  
Beef Carcasses ◽  
Production Stages ◽  
Semiquantitative Evaluation ◽  
Minced Meat

From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were analyzed to provide a semiquantitative evaluation of Salmonella contamination and to determine the most representative dilution necessary to detect a reduction in prevalence. An average of 300 samples for each type of meat were analyzed. According to Fisher's exact test, the dilution to be used to detect a reduction in prevalence was chosen based on an initial prevalence of 20 to 26%. Based on this introductory study, a new sampling plan representative of the nationwide Belgian meat production process was used from 2000 through to 2003. This study confirmed the consistently high rate and level of contamination of poultry meat: broiler and layer carcasses were the most contaminated samples followed by broiler fillets and poultry meat preparations. A constant and significant decrease in Salmonella prevalence was observed for pork carcasses, trimmings, and minced meat and for beef minced meat. Less than 3% of beef carcasses and trimming samples were positive for Salmonella. The Belgian plan, as utilized from 2000 to 2003, was suitable for monitoring of zoonoses because the sampling plan was representative of nationwide production processes, covered all periods of the year, and was executed by trained samplers and the analyses were carried out by recognized laboratories using an identical analytical method.

scholarly journals Aboveground storage of hydrocarbon gas hydrates

2018 ◽  
Vol 60 ◽  
pp. 00028
Author(s):  
Mykola Zotsenko ◽  
Larysa Pedchenko ◽  
Andrii Manhura
Keyword(s):  
Gas Hydrate ◽  
Mechanical Characteristics ◽  
Negative Temperature ◽  
Prolonged Storage ◽  
Long Term Storage ◽  
Hydrocarbon Gas ◽  
Mixing Method ◽  
And Storage ◽  
Term Storage

The work objective is to substantiate the technical bases for the production of gas hydrate blocks directly on-site for further transportation and storage in above ground storages, as an alternative to transporting and storing gas in underground gas storages. The theoretical bases have been considered and processes of gas hydrate blocks producing, physical-mechanical characteristics of artificial hydrates with the purpose of determining the conditions of their storage and prolonged storage were tested in laboratory conditions. The construction of above ground gas hydrate storage in the form of a building, partially deepened in a ground, which is separated from the environment by a wall of gravel cement elements made by the mixing method were substantiated. It is proved that such a constructive solution for a long-term storage of gas hydrate blocks is the most economical in terms of energy consumption to maintain internal negative temperature.

scholarly journals Design of portable rheometer with new vane geometry to estimate concrete rheological parameters

2016 ◽  
Vol 23 (3) ◽  
pp. 347-355 ◽  
Author(s):  
Hamza SOUALHI ◽  
El-Hadj KADRI ◽  
Tien-Tung NGO ◽  
Adrien BOUVET ◽  
François CUSSIGH ◽  
...  
Keyword(s):  
Yield Stress ◽  
Coefficient Of Variation ◽  
Test Procedure ◽  
Plastic Viscosity ◽  
Rheological Parameters ◽  
Construction Site ◽  
Wide Range ◽  
Mineral Additions ◽  
High Plastic ◽  
Rheometer Test

This paper presents the development of a portable vane rheometer to estimate concrete plastic viscosity and yield stress. The apparatus can be used not only in laboratory but also on construction site. In this study, new blade geometry was proposed to minimize the effect of segregation of concrete during testing, and also to expand the wide range of concrete work­ability with a slump of approximately from 7 cm to fluid concrete, and concrete with high plastic viscosity such as concrete with mineral additions. The used blade (U shaped and reversed) allows reducing the vibration of the apparatus, and ob­taining more stable measurements. The obtained results permit validating the rheometer test procedure and confirmed that the results are reliable, with a low coefficient of variation of 9% for repetitive test and of 5.8% for reproductive tests.

Research on Signal Acquisition Based on Wireless Sensor for Foot Compressive Characteristics on Basketball Movement

2013 ◽  
Vol 483 ◽  
pp. 401-404
Author(s):  
Jiu Hui Wang ◽  
Qiang Ji
Keyword(s):  
Mechanical Characteristics ◽  
Brain Activity ◽  
Wireless Sensor ◽  
Experimental Result ◽  
Basketball Player ◽  
Signal Acquisition ◽  
Digital Memory ◽  
Memory Card ◽  
And Storage ◽  
The Brain

The signal acquisition system (SAS) operated by battery is designed in this paper. SAS includes signal acquisition and statistics function based on movement joints of basketball player. SAS is a recording of the electrical activity of the brain and pulse from the scalp and the recorded waveforms provide insights into the dynamic aspects of brain activity. The amplified SAS signals are digitized by an A/D converter. The digitized signal is transmitted to PC by a wireless serial port or stored in secure digital memory card. Experimental result shows that the system could implement the acquisition and storage of the foot compressive mechanical characteristics signals efficiently. This system would be of benefit to all involved in the use of SAS for sports training.

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