Profile of Producers and Production of Dry-Aged Beef in Brazil

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil.

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EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT

Journal of Milk and Food Technology ◽

10.4315/0022-2747-35.2.98 ◽

1972 ◽

Vol 35 (2) ◽

pp. 98-101 ◽

Cited By ~ 9

Author(s):

P. P. Graham ◽

T. N. Blumer

Keyword(s):

Weight Loss ◽

Relative Humidity ◽

Environmental Conditions ◽

Water Loss ◽

Moisture Loss ◽

Internal Tissue ◽

Surface Ph ◽

Aging Period ◽

Acceptable Quality ◽

Fresh State

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.

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Standardization of blood meal production process at a rendering plant using design of experiments

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1335 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1335-1350

Author(s):

Juan Carlos Morales Piñero ◽

◽

John Alexander Clavijo ◽

Edison Mauricio Rodríguez Ortiz ◽

◽

...

Keyword(s):

Design Of Experiments ◽

Production Process ◽

Measurement System ◽

Blood Meal ◽

Controllable Factors ◽

Study Results ◽

Chamber Temperature ◽

Repeatability And Reproducibility ◽

Initial Blood ◽

Drying Chamber

This research focuses on the standardization of the blood meal production process at a Colombian rendering plant through a design of experiments. Initially, 108 samples of blood meal were taken where only 23% achieved the moisture target (7.5% to 8.5%). Therefore, an analysis of the measurement system was performed using a repeatability and reproducibility (R&R) study. Results showed that 39.96% of the observed variability was caused by the measurement system that was out of control. So, it was necessary to improve the method of sampling reducing the participation of the measurement system in the variability of the process to only 3.79%. Later, several experiments were accomplished with a 2k factorial design. Each experiment consisted of a response variable (blood meal moisture), two controllable factors (drying chamber temperature and percentage of rotation of the metering screw), and an uncontrollable factor (initial blood meal moisture). Finally, experiments were carried out and validated observing that, with a drying chamber temperature of 160 °C and a percentage of screw rotation of 29%, more than 97% of the blood meal was according to the moisture target. In conclusion, is confirmed that the design of experiments is a tool that allows a clear path towards optimization and standardization of processes.

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Experimental study of infrared – assisted heat pump drying of lime slices

Journal of Technical Education Science ◽

10.54644/jte.66.2021.1056 ◽

2021 ◽

pp. 1-10

Author(s):

Nguyen Minh Ha ◽

Ha Anh Tung

Keyword(s):

Heat Pump ◽

Radiation Intensity ◽

Infrared Radiation ◽

Effect Of Temperature ◽

Air Velocity ◽

Drying Time ◽

Infrared Radiator ◽

Chamber Temperature ◽

Heat Pump Drying ◽

Drying Chamber

This paper describes the experimental drying of lime slices using an infrared –assisted heat pump dryer. Experiments were carried out on a heat pump dryer model with a capacity of 1 HP integrated with 2000 W infrared radiator whose power can be varied from 0% to 100%. Experiments have been performed with the drying capacity of 1,2 kg/batch and the drying air velocity of 1,2 m/s. Three evaluations were considered: the effect of material thickness on drying time; the effect of temperature in drying chamber and intensity of infrared radiation on drying time, power consumption and product quality. The results showed that the drying process having 3 mm thickness of lime slices, the temperature in the drying chamber of 42,5¸45oC and the radiation intensity of 110¸300W/m2 was the good effective drying range. In addition, the study formulated a linear regression equation for the drying time relationship with drying chamber temperature and infrared radiation intensity. This mathematical model can be used as reference to determine actual drying time as well as a helpful tool for designing infrared - heat pump dryer.

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Air-impingement De-shelling of Chestnuts (C. mollisima): Process Parameter Optimization

International Journal of Food Engineering ◽

10.2202/1556-3758.1321 ◽

2008 ◽

Vol 4 (2) ◽

Cited By ~ 9

Author(s):

Zhen-jiang Gao ◽

Hai Lin ◽

Hongwei Xiao

Keyword(s):

Air Temperature ◽

Water Loss ◽

Processing Time ◽

Prediction Models ◽

Optimum Conditions ◽

Air Velocity ◽

Processing Industry ◽

Air Impingement ◽

Predicted Values ◽

Optimized Conditions

Presently in China de-shelling of chestnuts is done manually, which is tedious, time consuming and labor intensive. The de-shelling operation has become the greatest problem and poses a bottleneck to the chestnut processing industry in China. To overcome this problem, the objective of this study is to derive optimum conditions for chestnut de-shelling using air-impingement de-shelling technology. Response surface methodology was employed to analyze the effects of air temperature (163-197oC), processing time (109-311s) and air velocity (6.68-9.73m/s) on the rate of water loss, de-shelling rate and lightness. Prediction models were also established. Optimum conditions obtained were 179oC of air temperature, 278s of processing time and 7.83m/s of air velocity. Values predicted by the models for the water loss, de-shelling rate and lightness under optimized conditions are 4.14%, 86.95% and 58.65, respectively. The experimental data fit well with the predicted values.

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Comparison of Different Culture Methods for the Detection of Bacillus cereus Group in Cosmetics

Journal of AOAC International ◽

10.1093/jaoacint/qsaa016 ◽

2020 ◽

Vol 103 (4) ◽

pp. 1129-1139

Author(s):

Nadine Yossa ◽

Son T Hoang ◽

Travis Canida ◽

Rebecca Bell ◽

Sandra Tallent ◽

...

Keyword(s):

Bacillus Cereus ◽

Relative Effectiveness ◽

Tween 80 ◽

Culture Method ◽

Cosmetic Products ◽

Culture Methods ◽

Aging Period ◽

Liquid Products ◽

Group Members ◽

Microbiological Analyses

Abstract Background The U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) reference culture method uses Modified Letheen Broth (MLB) for microbiological analyses for all types of cosmetic products. Objective This study evaluated the effectiveness of MLB and Tryptone Azolectin Tween (TAT) broths using BAM reference culture method for cosmetics. Methods Pure spore suspensions of B. cereus group members were experimentally spiked (McF: 0.5) into cosmetic products. After an aging period of 72 h, the products were analyzed using MLB and TAT broth. The enumeration of the cells was performed on B. cereus group selective plates Bacillus cereus rapid agar (BACARA) and Mannitol Yolk Polymyxin (MYP) plates. Results No statistical difference (p > 0.05) was found for the recovery of cells from the liquid products using either medium (MLB or TAT broth) and the selective plates. In solid/powder products, a combination of Tween 80 and MLB detected significantly more cells (p < 0.05) than combination of Tween 80 and TAT broth. The microbial counts on BACARA showed no significant differences (p > 0.05). However, when assessing cream/oil-based products, the number of cells detected by use of Tween 80/TAT broth was significantly higher than Tween 80/MLB, and MYP showed significantly higher counts than BACARA. Conclusions This study showed that relative effectiveness of MLB vs. TAT for recovering of B. cereus group cells varied depending on the variety of formulation, and combination of preservatives of the tested cosmetic products. The findings suggest additional studies are needed to explore recovery of other relevant microorganisms that may contaminate cream/oil-based cosmetics.

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The Identification of Wear Processes in Production and Transport of Concrete Mixtures

Solid State Phenomena ◽

10.4028/www.scientific.net/ssp.252.101 ◽

2016 ◽

Vol 252 ◽

pp. 101-110

Author(s):

Małgorzata Szyszko ◽

Jarosław Chmiel ◽

Mateusz Piotrowski ◽

Robert Cieślik

Keyword(s):

Production Process ◽

Real Object ◽

Concrete Mixtures ◽

Main Indicator ◽

Concrete Pump ◽

The Cost

The article presents issues concerning processes of wear of devices taking part in the production process in a concrete mixing plant and in the supplying of concrete to the construction place. Producers put the strength of concrete as the main indicator of quality. The processes of interaction of each component of concrete mixtures for operating the equipment are placed on a further location. This article pays attention to the processes that cause wear of individual components of equipment, which in turn can significantly affect the cost and quality of the concrete. The article presents studies results of the operation of a real object on the example of the concrete plant and concrete pump.

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Effects of air temperature, air velocity and feeding level on apparent digestibility, water intake, water loss and growth in calves given a milk substitute diet

Animal Production ◽

10.1017/s0003356100003780 ◽

1989 ◽

Vol 48 (1) ◽

pp. 51-65 ◽

Cited By ~ 4

Author(s):

M. S. Cockram ◽

T. G. Rowan

Keyword(s):

Air Temperature ◽

Water Intake ◽

Water Loss ◽

Free Water ◽

Total Water ◽

Air Velocity ◽

Feeding Level ◽

Air Temperatures ◽

Milk Substitute ◽

Total Water Intake

ABSTRACTSix groups of eight 2-day-old calves were placed successively in a controlled environment chamber. Three groups were exposed to air temperatures of 10° and 25°C. A liquid diet of skimmed-milk substitute and 4 I/day of drinking (free) water was offered to each calf. Within each group, calves were allocated to either a low (<0·2 m/s) or a high (>3 m/s) air velocity and to either a low (30 g dry matter (DM) per kg M0·75per day) or a high (40 g DM per kg M0·75per day) feeding level. At 8 days of age the apparent digestibilities of DM at air temperatures of 10° and 25°C were 0·77 (s.e. 0·126) and 0·82 (s.e. 0·126) respectively (P > 0·05). The apparent digestibilities of DM were greater at the low feeding level with low air velocity than for either this feeding level with high air velocity or the high feeding level at both air velocities (P< 0·05) between which there was no significant difference (P > 0·05). At 8 days of age there were significant air temperature × air velocity (P< 001) and air velocity × feeding level interactions in the intake of free water (P< 005). There was a significant air temperature × feeding level interaction for total water intake (P< 0·05). Urinary water loss relative to total water intake was significantly greater at the low air velocity than at the high air velocity (P< 0·05).In a further two groups of eight calves given 30 g DM per kg M 75 per day at 8 days of age, the apparent digestibilities of DM at air temperatures of 10° and 25°C were 0·71 (s.e. 0·020) and 0·90 (s.e. 0·013) respectively (P< 0·01). In the same calves given 40 g DM per kg M0·75per day at 20 days of age, the apparent digestibilities of DM at air temperatures of 10° and 25°C were 0·89 (s.e. 0·009) and 0·93 (s.e. 0·011) respectively (P< 0·05). The free and total water intakes, the ratios of (total water intake-faecal water loss): total water intake and the urinary losses of water were significantly greater at the air temperature of 25°C than at 10°C (P< 0·05). Live-weight gains were lower at 10°C than at 25°C (P< 0·01).The results suggested that air temperature, air velocity and feeding level can affect the health and growth of calves less than 4 weeks of age.

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Electron Microscopy of Silicon Deposits in Foliar Idioblasts of Magnolia Grandiflora

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100091858 ◽

1976 ◽

Vol 34 ◽

pp. 374-375

Author(s):

Michael T. Postek

Keyword(s):

Electron Microscopy ◽

Water Loss ◽

Normal Development ◽

Magnolia Grandiflora ◽

Plant Body ◽

Normal Metabolism ◽

Hydrated Oxide

Silicon occurs naturally in plants in the form of its hydrated oxide (SiO2.nH2O) commonly called silica. Silica has been shown to be a necessary element in the normal development of many plants, playing an array of roles including strengthening, protection, and reduction of water loss. Deposition of silica in various portions of the plant body, especially the leaves, may also be viewed as a way for the plant to dispose of any excess silica taken up beyond that necessary for normal metabolism.Studies of this “opaline” silica have thus far been limited to species of the Cyperaceae and Gramineae known to possess significant quantities of silica. Within the Magnoliaceae, certain “glistening” idioblast cells at the foliar veinlet termini and vein sheaths of Magnolia grandiflora (1) have been suspected to be siliceous in nature.

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