METHODS FOR EVALUATING FROST HARDINESS IN ALFALFA

1975 ◽  
Vol 55 (3) ◽  
pp. 823-826 ◽  
Author(s):  
P. D. WALTON

Root tissue excised from alfalfa cultivars (Medicago sativa L. and M. media Pers.) was used to determine relationships between impedance, living cell count and duration of low temperature treatment for cold-conditioned material. Correlations exist between all combinations of these three characters. For the cultivars studied, differences were found to exist between regression coefficients for the relationship between tissue impedance and living cell counts when tissue treated with sucrose was compared with tissue receiving no sucrose. The use of sucrose together with cold conditioning was also shown to be effective in detecting small differences in impedance between clones.

1974 ◽  
Vol 54 (2) ◽  
pp. 343-348 ◽  
Author(s):  
P. D. WALTON

Root tissue excised from alfalfa cultivars (Medicago sativa L. and M. media Pers.) was studied to determine the relationships between impedance, living cell count, and duration of low temperature treatments. The effect of sucrose concentrations on these relationships was also examined. Higher impedances were closely associated with a high degree of cell survival. Cold-conditioning was found to increase impedance values; treatment with sucrose gave a further increase. Highly significant correlations between duration of cold treatment and mean living cell count, duration of cold treatment and impedance, and mean living cell count and impedance were found in six cultivars. Those cultivars which showed greater frost hardiness under field conditions gave higher tissue impedance values and greater cell survival in the presence of sucrose than did the frost-susceptible cultivars. The possibility of using response to sucrose treatment as a means of selecting for frost hardiness was considered.


1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.


Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.


Sign in / Sign up

Export Citation Format

Share Document