The Application of PE/Thermochromic Composite Film to Sliced Fresh Pork Tenderloin

2014 ◽  
Vol 513-517 ◽  
pp. 37-40
Author(s):  
Heng Guang Zhang ◽  
Fu Xin Yang ◽  
Ye Lu
Keyword(s):  
Composite Film ◽  
Composite Films ◽  
Functional Materials ◽  
Color Difference ◽  
Low Density Polyethylene ◽  
Pork Meat ◽  
Membrane Performance ◽  
Significant Difference ◽  
Meat Samples

PE/thermochromic composite membrane is a kind of new functional materials which is composited by PE and thermochromic membrane.PE/thermochromic composite films retain the thermochromic membrane performance of changing the color by absorbing the heat. The composite film cannot be dissolved by water because of the structure which PE film is attached to the both sides of thermochromic film.The effect of the composite film and Nylon/low density polyethylene (LDPE) film on quality of fresh pork meat stored were investigated respectively. The treated meat samples were analyzed periodically for color difference. The results indicate that preservation effect of both films has no significant difference when the fresh pork are stored at 3-5°C, but PE/thermochromic composite films has better preservation effect at 30°C in compared to the Nylon/ LDPE. filmsfilms

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

scholarly journals Impact of the Incorporation of Nano-Sized Cellulose Formate on the End Quality of Polylactic Acid Composite Film

Nanomaterials ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Yidong Zhang ◽  
Chao Liu ◽  
Meiyan Wu ◽  
Zhenqiu Li ◽  
Bin Li
Keyword(s):  
Composite Film ◽  
Polylactic Acid ◽  
Composite Films ◽  
Crystallinity Index ◽  
Regenerated Cellulose ◽  
Fundamental Study ◽  
One Step ◽  
Hydrolysis Of ◽  
Better Than

Polylactic acid (PLA) films with good sustainable and biodegradable properties have been increasingly explored recently, while the poor mechanical property of PLA limits its further application. Herein, three kinds of nano-sized cellulose formate (NCF: cellulose nanofibril (CNF), cellulose nanocrystal (CNC), and regenerated cellulose formate (CF)) with different properties were fabricated via a one-step formic acid (FA) hydrolysis of tobacco stalk, and the influence of the properties of NCF with different morphologies, crystallinity index (CrI), and degree of substitution (DS) on the end quality of PLA composite film was systematically compared. Results showed that the PLA/CNC film showed the highest increase (106%) of tensile strength compared to the CNF- and CF-based films, which was induced by the rod-like CNC with higher CrI. PLA/CF film showed the largest increase (50%) of elongation at the break and more even surface, which was due to the stronger interfacial interaction between PLA and the CF with higher DS. Moreover, the degradation property of PLA/CNF film was better than that of other composite films. This fundamental study was very beneficial for the development of high-quality, sustainable packaging as an alternative to petroleum-based products.

scholarly journals The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2134
Author(s):  
Anna Szuba-Trznadel ◽  
Małgorzata Korzeniowska ◽  
Tomasz Hikawczuk ◽  
Bogusław Fuchs
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Thermal Processing ◽  
Pork Meat ◽  
Group I ◽  
Before And After ◽  
Meat Samples ◽  
Fattening Pigs

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

scholarly journals Sensory quality of meat from crossbred boars in relation to their age and slaughter weight

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 415-419
Author(s):  
Lenka Kouřimská ◽  
Jaroslav Čítek ◽  
Kateřina Zadinová ◽  
Monika Okrouhlá ◽  
Zdeňka Panovská ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Subcutaneous Fat ◽  
Boar Taint ◽  
Pork Meat ◽  
Slaughter Weight ◽  
Sensory Evaluations ◽  
Meat Samples ◽  
Effect Of Age ◽  
Entire Male

The aim of this study was to evaluate the effect of age of boars and their slaughter weights on the pleasantness and intensity of pork meat taste and odour. A total of 652 sensory evaluations of meat samples from sixteen crossbred entire male pigs aged 121 to 136 days with slaughter weight of 80–120 kg were performed by sensory profiling method. The age was a greater factor influencing the level of boar taint than the slaughter weight of animals. There were significant differences in the intensity of boar odour between categories of young animals (121 days) and old animals (135–136 days) (P = 0.0473) and between categories of adult animals (128 days) and old animals (P = 0.0194). Among the evaluated descriptors stronger correlations were calculated between olfactometric than between taste descriptors. Significant correlations were found between androstenone levels in subcutaneous fat and the results of sensory evaluation of muscle samples from the oldest animals aged 135–136 days.

scholarly journals Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

2020 ◽  
Vol 44 (2) ◽  
Author(s):  
Noraimah Binti Sulaiman ◽  
Cece Sumantri ◽  
Irma Isnafia Arief ◽  
Cahyo Budiman
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Longissimus Dorsi ◽  
E Coli ◽  
Buffalo Meat ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Samples

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

Electrical Property of Carbon Nanotube/PMMA/PVAc Composite Film

2006 ◽  
Vol 11-12 ◽  
pp. 555-558
Author(s):  
Hong Mei Chai ◽  
Dong Lin Zhao ◽  
Zeng Min Shen
Keyword(s):  
Carbon Nanotube ◽  
Composite Film ◽  
Composite Films ◽  
Solution Casting ◽  
Electrical Percolation ◽  
Graphitized Carbon ◽  
Significant Difference ◽  
Conductive Fillers ◽  
Percolation Thresholds ◽  
Better Than

The carbon nanotube/PMMA/PVAc composite film was prepared by solution casting. The carbon nanotube (CNT) and graphitized carbon nanotube (GCNT) were employed as conductive fillers in the composite films. The conductivity of the GCNT/PMMA/PVAc film is better than that of CNT/PMMA/PVAc film. The electrical percolation thresholds were at 5wt% and 2wt% respectively in the CNT/PMMA/PVAc film and GCNT/PMMA/PVAc film. The volume electric resistivities of CNT/PMMA/PVAc and GCNT/PMMA/PVAc composite film are at 0.044⋅m and 0.007⋅m respectively at 15wt% carbon nanotube. The significant difference of resistivity for the both types of composite film was due to different structure and crystallinity of CNT and GCNT.

scholarly journals Proximate Analysis of Ostrich Meat to Assess the Quality in Chilled and Frozen Condition

2018 ◽  
Vol 35 ◽  
pp. 71-76
Author(s):  
R.P. Yadav ◽  
A. Mishra
Keyword(s):  
Product Development ◽  
Water Content ◽  
Cold Storage ◽  
Proximate Analysis ◽  
Significant Difference ◽  
Different Ages ◽  
Total Fat ◽  
Meat Samples ◽  
Proximate Analyses

Ostrich meat is very popular due to its healthy composition thereby increasing its demand globally. Therefore, one study has been made on quality of ostrich meats of different ages at chilled and frozen conditions by targeting product development. Meat samples from two differently aged, 10- and 14-months ostriches were collected and divided into three parts for each type. One part was analyzed immediately, one part was put in chilling at 4°C for 72 hours and next part was put in deep fridge at -20°C for 30 days. Proximate analyses were carried out for moisture (73.98 to 75.22%), protein (21.08 to 22.46%), total fat (2.43 to 3.27%) and total minerals (0.83 to 1.82%). There was subsequent decrement in moisture at cold storage practices, at 72 hours chilling by 1% and one month freezing by 2.3% and there was no significant (?) difference in water content due to the age of bird. The amount of protein was found increasing at chilling, freezing and ageing? total fat was significantly different due to the age as well as meat storage practices and total ash was in decreasing trend in case of chilling and freezing conditions but found no difference due to the age.

Antecedents And Outcomes Of Qwl Among Employees In Banks

2019 ◽  
Vol 118 (7) ◽  
pp. 1-19
Author(s):  
Geethanjali N ◽  
Parveen Roja M ◽  
Lavanya D
Keyword(s):  
Organizational Climate ◽  
Job Stress ◽  
Work Life ◽  
Working Environment ◽  
Quality Of Work Life ◽  
Quality Of Work ◽  
Significant Difference ◽  
Service Productivity ◽  
The Impact

Quality of work life is the major factor to be considered in working environment of any organization. The performance of employees and the organization lies on the ability of the employees based on working environment. The QWL leads to better working environment which improves the performance of organization. The present study has made an attempt to find the level of factors causing QWL and the impact of outcome of QWL in banks. Since the profile of the banks may be associated with the level of outcomes of QWL, the present study has made an attempt to examine it with the help of one way analysis of variance and t-test. The included outcomes of QWL are job satisfaction, job stress, organizational climate, organizational commitment, employees retention behaviour, service quality employees and service productivity of employees. The highly associated determinants of QWL and the significant difference among the PUSBs and PRSBs have been noticed. The significantly associating important profiles of the banks regarding the existence of outcome of QWL are identified.

THE QUALITY OF PUBLIC HOSPITALS IN CAN THO CITY, 2016

2018 ◽  
Vol 8 (6) ◽  
pp. 76-81
Author(s):  
Chu Cao Minh ◽  
Thang Vo Van ◽  
Dat Nguyen Tan ◽  
Hung Vo Thanh
Keyword(s):  
Hospital Medicine ◽  
Secondary Data ◽  
Quality Criterion ◽  
Quality Criteria ◽  
Public Hospitals ◽  
Ministry Of Health ◽  
Cross Sectional ◽  
Significant Difference ◽  
Can Tho City

Background: The criteria set of assessing hospital quality in Vietnam in 2016 was revied from the criteria set in 2013 by the Ministry of Health in order to help hospitals to self-assess towards improvinge quality of hospitals in the international integration context. The study aimed to assess the quality of public hospitals in Can Tho City according to the revised criteria set of the Ministry of Health in 2016 and compare the quality among three hospital ranks (including grade I, grade II, and grade III) via to 5 groups of quality criteria. Methods: A cross-sectional study, using secondary data analysis was applied to assess the service quality of 7 general public hospitals in Can Tho City. Results: The average total score of 7 hospitals is 245 and the average for the criteria of 7 hospitals is 2.99, which is just satisfactory. In the criterion of quality, criterion D and E had the lowest scores compared to the other three groups. There was no statistically significant difference (p = 0.076) among the mean scores for the three hospital categories. Conclusion: The quality of public hospitals in Can Tho city in 2016 only reached moderately good level (2.99). Interventions should be developed to improve the quality of hospitals, with particular emphasis on improving the quality of criteria groups D and E. Key words: Quality, hospital, medicine, health, public, Can Tho

Restaging of patients with lymphoma

2008 ◽  
Vol 47 (01) ◽  
pp. 37-42 ◽  
Author(s):  
T. Pfluger ◽  
V. Schneider ◽  
M. Hacker ◽  
N. Bröckel ◽  
D. Morhard ◽  
...  
Keyword(s):  
Low Dose ◽  
Non Hodgkin Lymphoma ◽  
Contrast Enhanced ◽  
Pet Ct ◽  
Significant Difference ◽  
18F Fdg ◽  
Sensitivity Specificity ◽  
Fdg Pet Ct

SummaryAim: Assessment of the clinical benefit of i.v. contrast enhanced diagnostic CT (CE-CT) compared to low dose CT with 20 mAs (LD-CT) without contrast medium in combined [18F]-FDG PET/CT examinations in restaging of patients with lymphoma. Patients, methods: 45 patients with non-Hodgkin lymphoma (n = 35) and Hodgkin's disease (n = 10) were included into this study. PET, LD-CT and CECT were analyzed separately as well as side-by-side. Lymphoma involvement was evaluated separately for seven regions. Indeterminate diagnoses were accepted whenever there was a discrepancy between PET and CT findings. Results for combined reading were calculated by rating indeterminate diagnoses according the suggestions of either CT or PET. Each patient had a clinical follow-up evaluation for >6 months. Results: Region-based evaluation suggested a sensitivity/specificity of 66/93% for LD-CT, 87%/91% for CE-CT, 95%/96% for PET, 94%/99% for PET/LD-CT and 96%/99% for PET/CE-CT. The data for PET/CT were obtained by rating indeterminate results according to the suggestions of PET, which turned out to be superior to CT. Lymphoma staging was changed in two patients using PET/ CE-CT as compared to PET/LD-CT. Conclusion: Overall, there was no significant difference between PET/LD-CT and PET/CE-CT. However, PET/CE-CT yielded a more precise lesion delineation than PET/LD-CT. This was due to the improved image quality of CE-CT and might lead to a more accurate investigation of lymphoma.

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