Effects of Aging Time and Natural Antioxidants on the Quality of Irradiated Ground Beef

AbstractPalladium solubility was measured in a dilute aqueous solution at room temperature in the pH range from 3 to 13 under anaerobic conditions. Crystalline Pd metal was clearly visible and the concentration of palladium in solution decreased gradually with aging time. The palladium concentrations in solution were less than 9.4×10-10M in the pH range from 4 to 10 and increased to 10-7M in the pH range greater than 10. This study suggests that palladium concentrations in certain high-level waste repository environments may be limited by Pd metal and may be less than 10-9M.

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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Meat Science ◽

10.1016/j.meatsci.2021.108659 ◽

2021 ◽

pp. 108659

Author(s):

E. Vossen ◽

L. Dewulf ◽

G. Van Royen ◽

I. Van Damme ◽

L. De Zutter ◽

...

Keyword(s):

Relative Humidity ◽

Aging Time ◽

Sensory Quality

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Effect of Thermal Aging on the Mechanical Properties of High Tenacity Polyester Yarn

Materials ◽

10.3390/ma14071666 ◽

2021 ◽

Vol 14 (7) ◽

pp. 1666

Author(s):

Tsegaye Sh. Lemmi ◽

Marcin Barburski ◽

Adam Kabziński ◽

Krzysztof Frukacz

Keyword(s):

Mechanical Properties ◽

Structural Change ◽

Aging Time ◽

Thermal Aging ◽

Temperature Influence ◽

Polyester Yarn ◽

Textile Materials ◽

Conveyor Belts ◽

Effects Of Aging ◽

Vulcanization Process

Textile materials produced from a high tenacity industrial polyester fiber are most widely used in the mechanical rubber goods industry to reinforce conveyor belts, tire cords, and hoses. Reinforcement of textile rubber undergoes a vulcanization process to adhere the textile materials with the rubber and to enhance the physio-mechanical properties of the product. The vulcanization process has an influence on the textile material being used as a reinforcement. In this work, the effects of aging temperature and time on the high tenacity polyester yarn’s mechanical and surface structural properties were investigated. An experiment was carried out on a pre-activated high tenacity polyester yarn of different linear densities, by aging the yarn specimens under various aging temperatures of 140, 160, 200, and 220 °C for six, twelve, and thirty-five minutes of aging time. The tensile properties and surface structural change in the yarns pre- and post-aging were studied. The investigation illustrates that aging time and temperature influence the surface structure of the fiber, tenacity, and elongation properties of the yarn. Compared to unaged yarn, an almost five times higher percentage of elongation was obtained for the samples aged at 220 °C for 6 min, while the lowest tenacity was obtained for the sample subjected to aging under 220 °C for 35 min.

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How does the dietary cottonseed hull affect the carcass characteristics and meat quality of young bulls finished in a high-concentrate diet?

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v38i3.32149 ◽

2016 ◽

Vol 38 (3) ◽

pp. 301 ◽

Cited By ~ 2

Author(s):

Carlos Emanuel Eiras ◽

Mariana Garcia Ornaghi ◽

Maribel Velandia Valero ◽

Dayane Cristina Rivaroli ◽

Ana Guerrero ◽

...

Keyword(s):

Aging Time ◽

Meat Quality ◽

Shear Force ◽

Carcass Characteristics ◽

Total Lipids ◽

Lean Beef ◽

Concentrate System ◽

Cottonseed Hull ◽

Meat Aging

This study evaluated the effects of diets composed by cottonseed hull and meat aging on carcass characteristics and meat quality from young bulls fed on a high-concentrate system. Thirty crossbred bulls were assigned in a complete randomized experimental factorial design with three diets (CH21: cottonseed hull 210 g kg-1on a DM basis, CH27: cottonseed hull 270 g kg-1on a DM basis and CH33: cottonseed hull 330 g kg-1on a DM basis) and different aging times (24 hours and 3, 7 and 14 days). Meat from CH27 diets presented smaller LM moisture content (p < 0.05). Total lipids were smaller in CH33 diet (p <0.05). At 24 hours, CH21 diet presented smaller LM cooking loss than other diets. The increasing aging time reduced the shear force (p < 0.001) on the LM. Meat from CH27 diet presented the highest luminosity (p < 0.05) and yellowness values (p < 0.001). Three or seven aging days presented smaller values of LM luminosity. Likewise, the increasing aging time presented greater (p < 0.05) yellowness within the LM. Lipid oxidation was lower from CH21 diet (p < 0.001). The fatty acid composition on LM was similar among diets. The use of cottonseed hull could be useful strategies to improve the meat quality and lean beef production.

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Quality of plant-based ground beef alternatives in comparison to ground beef of various fat levels

Meat and Muscle Biology ◽

10.22175/mmb.12989 ◽

2021 ◽

Author(s):

Samuel G. Davis ◽

Keayla Harr ◽

Kaylee J. Farmer ◽

Erin Beyer ◽

Sydney B. Bigger ◽

...

Keyword(s):

Shear Force ◽

Ground Beef ◽

Quality Characteristics ◽

Retail Markets ◽

Texture Profile ◽

Flavor Intensity ◽

Beef Flavor ◽

Moisture Percentage ◽

Fat Level

The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages. Fifteen different production lots (n = 15 / fat level) of 1.36 kg GB chubs of three different fat levels (10%, 20%, and 27%) were collected from retail markets in the Manhattan, KS area. Additionally, GBA products including a foodservice GBA (FGBA), a retail GBA (RGBA), and a traditional soy-protein based GBA (TGBA) currently available through commercial channels were collected. Consumers (n = 120) evaluated sample appearance, juiciness, tenderness, overall flavor liking, beef flavor liking, texture liking, and overall liking. Additionally, samples were evaluated for color, texture profile, shear force, pressed juiciness percentage (PJP), pH, and fat and moisture percentage. All three GB samples rated higher (P < 0.05) than the three GBA samples for appearance liking, overall flavor liking, beef flavor liking, and overall liking by consumers. Similar results were found with trained sensory panelists, which rated the GBA as less (P < 0.05) juicy, softer (P < 0.05), and lower (P < 0.05) for beef flavor and odor intensity and higher (P < 0.05) for off-flavor intensity than the GB. Moreover, the GBA had less (P < 0.05) change in shape through cooking and a lower (P < 0.05) percentage of cooking loss and cooking time than the GB. Also, the GBA all had lower (P < 0.05) shear force and PJP values than the GB. The color of the GBA differed (P < 0.05) from the GB, with the GB samples being more (P < 0.05) red in the raw state. These results indicate that the GBA provide different eating and quality experiences than GB and should thus be considered as different products by consumers and retailers.

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