scholarly journals Effect of post-slaughter time and storage conditions on chemical and microbial changes in locally marketed beef

2015 ◽  
Vol 44 (1) ◽  
pp. 52-58
Author(s):  
R Jahan ◽  
MM Hossain ◽  
MH Rashid ◽  
S Akhter ◽  
MSI Khan
Keyword(s):  
Developing Countries ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Moisture Loss ◽  
Significant Difference ◽  
Long Time ◽  
Lower Temperature ◽  
Meat Samples ◽  
And Storage

Fresh meat is commonly marketing at environmental temperature for long time in many developing countries including Bangladesh. The present study was conducted to assess whether elapsed time between slaughter and preservation and storage conditions influence the chemical and microbial changes of locally marketed beef. Meat samples were collected from local markets and divided into two groups, morning and evening beef. Morning beef was collected immediately after slaughtering from healthy cattle while evening one was collected 8 h after slaughtering. The samples were kept either in refrigerator (4oC) or freezer (-20oC). Refrigerated samples were stored for 7 days and analyzed on day1st, 3rd and 7th while frozen samples were stored for 90 days and analyzed on day 3rd, 45th and 90th. Results showed that there was a significant difference in chemical and microbial parameters between morning and evening beef (p<0.01 to 0.05). With respect to the advances of storage time, the dry matter, crude protein, ether extract and ash contents were increased in beef sample (p<0.01), indicating the moisture loss from meat time elapsed after slaughtering. Moreover, the coliform, yeast and mold counts were also increased with advance of storage time (p<0.01 to0.05),indicating the unhygienic conditions of slaughter house, equipment and water which is giving signal for the possible occurrence of food borne intoxication. In conclusion, we found that the quality of marketed beef degraded with the time elapsed before storage and storage temperature suggesting the importance of early preservation of meat at lower temperature. Our findings of increased number of microbial counts were also suggested the necessity to improve the hygienic conditions of slaughterhouse and equipment in developing countries like Bangladesh.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23143            Bang. J. Anim. Sci. 2014. 44 (1): 52-58

California Almond Shelf Life: Changes in Moisture Content and Textural Quality During Storage

2019 ◽  
Vol 62 (3) ◽  
pp. 661-671 ◽  
Author(s):  
Jia Wu ◽  
Xiangyang Lin ◽  
Shengnan Lin ◽  
Paul Chen ◽  
Guangwei Huang ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Storage Temperature ◽  
Initial Moisture Content ◽  
Textural Properties ◽  
Storage Conditions ◽  
Temperature And Humidity ◽  
Lower Temperature ◽  
And Storage ◽  
Over Time

Abstract. The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds. Keywords: Almond, Firmness, Nonpareil, Packaging, Relative humidity, Sensory, Storage, Temperature, Texture.

Study on Surface Dot Piting of Lingwu Long Jujubes

2014 ◽  
Vol 971-973 ◽  
pp. 262-265
Author(s):  
Lan Chen ◽  
Wei Dong Su ◽  
Xiao Bo Zhang ◽  
Xi Hong Li ◽  
Qi Li ◽  
...  
Keyword(s):  
Storage Disease ◽  
Storage Temperature ◽  
Significant Negative Correlation ◽  
Storage Conditions ◽  
Lesion Site ◽  
Epidermal Tissue ◽  
Crack Band ◽  
Flesh Browning ◽  
Lower Temperature ◽  
And Storage

The experiment was carried to study a new storage disease of Lingwu long jujubes —surface dot piting and its incidence regularity .There was no abnormal fruit at room temperature ,while fruits storage at lower temperature started to appear concave spots on the seventh to tenth day. The size and distribution of spots are irregular ,and flesh browning and ligneous occurred at the lesion site. SEM results showed that relatived to the peel of the healthy fruit, the microstructure of the epidermal tissue of the lesion site was uneven and rough ,which showed large areas of uniform crack band, and the flesh tissue is messy, with varying degrees of wrinkles, looser organization, or seriously damaged. There was significant negative correlation between this new storage disease and storage temperature, whereas no correlation with gas composition, humidity or other storage conditions.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Effect of Salt and Storage Temperature on Beef Sausage Quality

2013 ◽  
Vol 23 (1-2) ◽  
pp. 15-24
Author(s):  
R Luna ◽  
MA Hashem ◽  
MS Ali ◽  
MM Hossain ◽  
MAK Talukder ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Concentration Level ◽  
Control Group ◽  
Fresh Sample ◽  
Significant Difference ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions, treated with different salt levels and e.g. control group-0% and the others are 1.5%, 3% and 5% of salt concentration. The preserved samples were stored at 4°C and -20°C. Samples preserved at 4°C were stored in the refrigerator for 21 days and were analyzed on 7th, 14th and 21th day and on the other hand samples preserved at -20°C were stored in the freezer for 60 days and were analyzed on 15th, 30th, 45th and 60th day. Dry matter and Ash content of all the samples increased with the advancement of storage time and salt concentration level. Dry matter in fresh sample was less compared to preserved samples. Crude protein (CP) percent of fresh samples were 23.13, 22.63, 22.48 and 22.44 at different salt concentration level. The values of CP, DM, Ash & Fat also varied among the samples significantly (P<0.01). Sausage can be preserved for 60 days in different techniques with different changes in the quality. Highly significant difference was observed in preserved samples than in fresh samples at different salt levels. Fresh sausage treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v23i1-2.16561Progress. Agric. 23(1 & 2): 15 – 24, 2012 

scholarly journals Influence of Storage Conditions on SARS-CoV-2 Nucleic Acid Detection in Throat Swabs

2020 ◽  
Vol 222 (2) ◽  
pp. 203-205 ◽  
Author(s):  
Lin Li ◽  
Xiao Li ◽  
Zhendong Guo ◽  
Zhongyi Wang ◽  
Ke Zhang ◽  
...  
Keyword(s):  
Nucleic Acid ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Nucleic Acid Detection ◽  
Nucleic Acid Testing ◽  
Threshold Values ◽  
Sample Storage ◽  
Cycle Threshold ◽  
And Storage

Abstract The detection of SARS-CoV-2 infection is the premise of quarantine. In many countries or areas, samples need to be shipped or inactivated before SARS-CoV-2 testing. In this study, we checked the influence of sample storage conditions on SARS-CoV-2 nucleic acid testing results, including sample inactivation time, storage temperature, and storage time. All of these conditions caused an increase in the cycle threshold values of the nucleic acid tests and led to the misclassification of at least 10.2% of positive cases as negative or suspected. The results highlight the importance of immediate testing of samples for SARS-CoV-2 nucleic acid detection.

Short-Term Stability of Urine Electrolytes: Effect of Time and Storage Conditions

2021 ◽  
pp. 1-3
Author(s):  
J.D. Adams ◽  
Miranda Badolato ◽  
Ethan Pierce ◽  
Abbie Cantrell ◽  
Zac Parker ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Short Term ◽  
Urine Sodium ◽  
Sodium Potassium ◽  
Significant Difference ◽  
Urine Electrolytes ◽  
And Storage ◽  
Storage Temperatures ◽  
Urine Specimens

The purpose of this investigation was to quantify the effects of storage temperature and duration on the assessment of urine electrolytes. Twenty-one separate human urine specimens were analyzed as baseline and with the remaining specimen separated into eight vials, two in each of the following four temperatures: 22, 7, −20, and −80 °C. Each specimen was analyzed for urine electrolytes (sodium, potassium, and chloride) after 24 and 48 hr. After 24 hr, no significant difference was detected from baseline in urine sodium, potassium, and chloride at all four storage temperatures (p > .05). Similarly, after 48 hr, urine sodium, potassium, and chloride were not significantly different from baseline in all four storage temperatures (p > .05). In conclusion, these data show that urine specimens analyzed for urine sodium, chloride, and potassium are stable up to 48 hr in temperatures ranging from deep freezing to room temperature.

Effect of Inoculum Preparation Procedure and Storage Time and Temperature on the Fate of Listeria monocytogenes on Inoculated Salami

2008 ◽  
Vol 71 (3) ◽  
pp. 494-501 ◽  
Author(s):  
CATHERINE A. SIMPSON ◽  
IFIGENIA GEORNARAS ◽  
YOHAN YOON ◽  
JOHN A. SCANGA ◽  
PATRICIA A. KENDALL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Yeast Extract ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Three Samples ◽  
Fermented Sausages ◽  
Inoculum Preparation ◽  
And Storage ◽  
Inoculum Type

Although dry/semidry fermented sausages are characterized as being of low-to-moderate risk for human listeriosis on a per-serving and per-annum basis, data are lacking relative to the fate of postprocessing Listeria monocytogenes contamination during storage of such products. This study evaluated the effect of inoculum preparation and storage conditions on the fate of L. monocytogenes on vacuum-packaged salami. Commercially produced salami was sliced and inoculated (4 ± 1.3 log CFU/cm2) with one of four types of inocula. All inocula consisted of the same 10-strain L. monocytogenes composite, cultivated as individual strains prior to mixing for inoculation. Active cultures of individual strains were prepared (30°C, 24 h) in either tryptic soy broth (containing 0.25% glucose) plus 0.6% yeast extract (TSBYE), tryptic soy broth without glucose plus 0.6% yeast extract (TSBYE–G), TSBYE–G plus 1% glucose (TSBYE+G), or in TSBYE, and then habituated (7°C, 72 h) in sterile salami homogenate (10% [wt/wt] with distilled water). Inoculated salami slices were vacuum packaged, stored at 4, 12, or 25°C, and analyzed (three samples per treatment in each of two replicates) periodically for surviving bacterial counts. In general, pathogen levels decreased during storage and reached levels below the detection limit (−0.4 log CFU/cm2) between 27 and 90 days of storage, depending on temperature of storage and inoculum type. Death rates (log CFU/cm2/day) were found to increase as storage temperature increased, with the exception of the acid-adapted (TSBYE+G) cells, which decreased more rapidly at 4°C than at 12 or 25°C. The habituated inoculum was inactivated at a faster rate than other inocula at 12 and 25°C, but performed similarly to nonadapted (TSBYE–G) and partially acid-adapted (TSBYE) inocula at 4°C. These data may be used to supplement existing information for use in future risk assessments.

scholarly journals Effect of Anticoagulant and Storage Conditions on Platelet Size and Clumping in Healthy Dogs

2008 ◽  
Vol 20 (6) ◽  
pp. 774-779 ◽  
Author(s):  
Mathios E. Mylonakis ◽  
Leonidas Leontides ◽  
Rania Farmaki ◽  
Polychronis Kostoulas ◽  
Alexander F. Koutinas ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Reference Intervals ◽  
Specific Reference ◽  
C Storage ◽  
Platelet Aggregates ◽  
Healthy Dogs ◽  
The Mean ◽  
And Storage

The potential impact of preanalytical factors, such as type of anticoagulant, storage temperature, and time, on the formation of macroplatelets and platelet aggregates (platelet clumping) in dogs is largely elusive. The objective of the current study was to assess the effect of anticoagulant, temperature, and blood storage time in the light microscopy-generated macroplatelet percentages and the frequency of visually inspected platelet aggregates in clinically healthy dogs. Giemsa-stained blood smears from 70 healthy dogs were reviewed after exposure to different anticoagulants (ethylenediamine tetra-acetic acid [EDTA] vs. citrate), temperatures (25°C vs. 4°C), and storage times (up to 24 hr postsampling). The mean percentage of macroplatelets (platelets with diameter or length ≥ μm) was higher ( P = 0.0006) when EDTA was used as the anticoagulant. For either anticoagulant, the mean percentage of macroplatelets was higher ( P < 0.0001) at 25°C than at 4°C. Platelet clumping was 1.9 times ( P < 0.0001) more likely to occur when citrate- rather than EDTA-anticoagulated blood was examined; regardless of the anticoagulant used, clumping occurred 3 times ( P < 0.0001) more often when samples were preserved at 4°C than when they were preserved at 25°C. Storage time did not significantly influence the macroplatelet percentages or the frequency of platelet clumping. The results of this study indicate that macroplatelet percentages in the canine blood should be interpreted in relation to anticoagulant- and temperature-specific reference intervals and that future studies are warranted in order to investigate the clinical relevance of this calculation. In addition, the significant association of citrate with the formation of platelet aggregates may preclude its use for platelet enumeration in the dog.

scholarly journals Research of the Influence of Storage Conditions of Residual Fuel Mixture in Tanks on Sedimentation

2021 ◽  
Vol 133 (2) ◽  
pp. 61-64
Author(s):  
R. R. Sultanbekov ◽  
◽  
A. M. Schipachev ◽  
Keyword(s):  
Laboratory Experiments ◽  
Storage Time ◽  
Storage Temperature ◽  
Fuel Mixture ◽  
Petroleum Products ◽  
Storage Conditions ◽  
Practical Significance ◽  
And Storage ◽  
Total Sediment

The article analyzes the problem of loss of stability and compatibility of residual fuels and their mixtures during storage. Studies of the effect of storage conditions of residual fuels on the formation of sediments are carried out and the results of these studies are presented. The laboratory determined the quality indicators of samples of petroleum products and carried out studies to determine the effect of time and storage temperature on the formation of precipitation of incompatible residual fuels. The range of temperatures considered during the research was from 30 to 100 ° C, at these temperatures the samples of the fuel mixture were kept for a day in an oil bath, then filtering and quantitative determination of the total sediment were carried out. A number of laboratory experiments were also carried out to determine the effect of the storage time of the fuel mixture on sedimentation at temperatures of 40 and 50 ° C, which correspond to operating temperatures and 100°C, at which a qualitative indicator of the total sediment is determined according to GOST 33360. The results obtained show the relevance and practical significance of these studies for fuel terminals and tank farms.

scholarly journals A comparative study on the pollen viability and storage conditions of the nuclear and non - nuclear varieties

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Shasha Tang ◽  
Yuling Huang ◽  
Xiao Fu
Keyword(s):  
Comparative Study ◽  
Storage Time ◽  
Pollen Viability ◽  
Storage Conditions ◽  
Seedless Grape ◽  
Significant Difference ◽  
Different Temperatures ◽  
The Comparative Study ◽  
Grape Varieties ◽  
And Storage

The fresh dried pollen of grape and seedless grape varieties were used as the research material. Each cultivar was stored at room temperature, 5 C, 0 C, -18 C and -40 C respectively. Sucrose 200g / L + boric acid 50mg / L + agar 8g / L as the nutrient substrate, and the comparative study on the germination and culture of the nuclear breed and the seedless cultivar. The results showed that the pollen viability decreased with the increase of storage time at different temperatures. The pollen viability decreased at -18 C and -40 , and the pollen viability decreased at the same temperature The There was a significant difference in pollen viability between different cultivars at the beginning of storage, and the pollen viability of the kernel breed was higher than that of the seedless grape.

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