scholarly journals Proteolytic enzyme and inhibitor levels in reindeer (Rangifer tarandus tarandus L.) vs. bovine longissimus muscle, as they relate to ageing rate and response

Rangifer ◽  
1999 ◽  
Vol 19 (1) ◽  
pp. 13 ◽  
Author(s):  
V. M.H. Barnier ◽  
E. Wiklund ◽  
A. Van Dijk ◽  
F. J.M. Smulders ◽  
G. Malmfors
Keyword(s):  
Proteolytic Enzyme ◽  
Shear Force ◽  
Rangifer Tarandus ◽  
Troponin T ◽  
Myofibrillar Protein ◽  
Collagen Content ◽  
Northern Sweden ◽  
Ph Values ◽  
Ageing Rate

<p>Eight reindeer bulls (age 1.5 years) and six Friesian bulls (age 1.5 years) were included in the study for comparison of tenderness. The reindeer were slaughtered at a commercial reindeer slaughter plant in northern Sweden and the Friesian bulls at a commercial slaughter plant in The Netherlands. Samples for determination of calpain/calpastatin activity were taken from the M. longtssimus (LO) within 1 h post mortem (p.m.), and at various times p.m. pH and temperature were registered in LO; ultimate pH values were measured at 24 h p.m. for beef and at 35 h p.m. for reindeer. At day 1 p.m., samples of LO from both carcass sides were excised, divided in two parts, vacuum packaged and stored at 0-2 &deg;C. One part of each muscle was randomly sampled at 1, 3, 7 and 14 days p.m. for determination of shear force, proteolytic enzyme activity, myofibrillar protein degradation, collagen content and heat solubility. pH and temperature fall was faster in reindeer than in beef. Collagen content in reindeer muscle was found to be low but collagen was 4 times less soluble as compared with beef. Reindeer LO was found to be extremely tender, at 3 days p.m. shear force values were only 2-3 kg/cm2 (8-12 kg/cm2 for beef LO). In reindeer meat, the jJ.-calpain levels dropped to about 55% within 3 days. Troponin T and 30 kDa values were not related to changes in tenderness in reindeer meat. Cathepsin activities in reindeer were up to ten times higher than in beef. As in beef, cathepsin B+L levels in reindeer increased during storage, which is probably associated with a decrease in cystatin-like inhibitor levels.</p>

scholarly journals Impact of Feeding Cover Crop Forage Containing Brassicas to Steers during Backgrounding on Palatability Attributes of Beef Strip Steaks

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1250
Author(s):  
Christina Bakker ◽  
Lydia Hite ◽  
Cody Wright ◽  
Alexander Smart ◽  
Thu Dinh ◽  
...  
Keyword(s):  
Cover Crops ◽  
Cover Crop ◽  
Shear Force ◽  
Troponin T ◽  
Soil Health ◽  
Collagen Content ◽  
Sensory Panel ◽  
Ad Libitum ◽  
Dietary Treatments ◽  
The Impact

Brassica cover crops have been widely used for improving soil health and as a feed resource for grazing cows, but their use in backgrounding diets is unknown. The objective of this study was to determine the impact of feeding a brassica cover crop mixture during backgrounding on beef palatability. Thirty steers were assigned to one of two dietary treatments during backgrounding with (1) ad libitum access to freshly cut brassica cover crop forage (CC) containing radish, turnip, rapeseed, and rye grass, or (2) common Midwestern dry lot backgrounding diet (CON). The steers were transitioned to a common finishing diet after backgrounding. Striploins were collected after harvest, and were analyzed for evaluation of the Warner–Bratzler shear force (WBSF), collagen content, autolysis of calpain-1, proteolysis of desmin, and troponin-T; in addition, the tenderness, juiciness, and flavor evaluated by a trained sensory panel. A treatment x day interaction was observed for WBSF (p = 0.02). Steaks from the CON diet were less tender than CC steaks on days 3 and 7, but did not differ on days 14 and 21. Feeding a brassica mixture cover crop during the backgrounding phase of production did not impact the collagen content, autolysis of calpain-1, or proteolysis of desmin and troponin-T. Thus, additional investigation into the mechanisms responsible for the differences observed in instrumental tenderness is warranted.

VASCULAR CONNECTIVE TISSUE UNDER THE INFLUENCE OF THYROXINE

1961 ◽  
Vol 36 (2) ◽  
pp. 197-211 ◽  
Author(s):  
lb Lorenzen
Keyword(s):  
Connective Tissue ◽  
Vessel Wall ◽  
Aortic Wall ◽  
Calcium Content ◽  
Sodium Sulphate ◽  
Collagen Content ◽  
Histological Changes ◽  
Hexosamine Content ◽  
Healing Processes

ABSTRACT Biochemical and histological changes in the aortic wall of rabbits were demonstrated following injection of epinephrine and l-thyroxine during 2 weeks. The widespread gross and microscopic changes were accompanied by an increase in hexosamine content and uptake of 35S labeled sodium sulphate, and an increased calcium content, whereas the collagen content, assessed by determination of hydroxyproline, was reduced. Comparison with the effect of epinephrine injections alone showed that thyroxine intensified the damaging effect of epinephrine on the vessel wall and induced more pronounced mucopolysaccharide changes in the aortic wall, presumably acting as a link in the healing processes.

Authentication of the Ancient Easel / Paintings Through Materials Identification from the Polychrome Layers II. Analysis by Means of the FT-IR Spectrophotometry

2008 ◽  
Vol 59 (4) ◽  
Author(s):  
Irina Crina Anca Sandu ◽  
Constantin Luca ◽  
Ion Sandu ◽  
Viorica Vasilache ◽  
Mikiko Hayashi
Keyword(s):  
Degradation Rate ◽  
Animal Glue ◽  
Painting Materials ◽  
Ageing Rate ◽  
Ir Spectrophotometry ◽  
Private And Public ◽  
Ft Ir

This is the second paper belonging to a study concerning the authentication of ancient easel-paintings, on canvas and wood support, from private and public collections, by using the FT-IR spectrophotometry technique for the analysis of the painting materials. Different pigments, egg binders, caseins and animal glue, often found in ancient easel-paintings on wood or canvas, have been used as standards for establishing the ageing rate of the paintings by correlation with the dates presented in the first note. The determination of the degradation rate of the painting materials is an important archaeometric characteristic used in authentication.

scholarly journals PSIII-1 A preliminary study to investigate the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 233-234
Author(s):  
Colin Chun ◽  
Wanjun Wu ◽  
Amelia Welter ◽  
Travis O'Quinn ◽  
Geraldine Magnin ◽  
...  
Keyword(s):  
Muscle Tissue ◽  
Lipid Content ◽  
Crosslink Density ◽  
Troponin T ◽  
Collagen Content ◽  
Aging Period ◽  
Relative Contribution ◽  
Beef Carcasses ◽  
Trained Panel ◽  
Longissimus Lumborum

Abstract The objective of this study was to identify the relative contribution of tenderness factors for 3 beef muscles with similar tenderness ratings. Longissimus lumborum (loin), tensor fascia latae (tri-tip) and gastrocnemius (heel) were collected from 10 USDA choice beef carcasses, fabricated into steaks and assigned to a 5 or 21 d aging period (n=60). Heel had the greatest relative troponin-T degradation %, followed by tri-tip and loin (68.10, 53.42 and 35.01 % respectively; P&lt; 0.01). Tri-tip had the longest sarcomere, followed by heel and loin (3.01, 2.59 and 1.71 µm, respectively; P &lt; 0.01), and heel increased in sarcomere length from 5 to 21 d of postmortem storage (2.49 vs 2.70 µm; P&lt; 0.05). As expected, heel had the greatest collagen content, followed by tri-tip and loin (6.06, 3.98 and 2.76 mg/g of muscle tissue, respectively; P&lt; 0.01), and collagen content decreased for all cuts from 5 to 21 d of postmortem storage (4.64 vs 3.90 mg/g muscle tissue; P&lt; 0.05). Out of the 3 cuts, heel had the highest collagen crosslink density (0.20 mol/mol collagen; P&lt; 0.05), while loin and tri-tip did not differ (0.13 and 0.15 mol/mol collagen, respectively; P &gt;0.05). Collagen crosslink density increased for all cuts from 5 to 21 d of postmortem storage (0.14 vs 0.20; P&lt; 0.01). Heel had lower lipid content than the others (2.68 %; P&lt; 0.01), while tri-tip and loin did not differ in lipid content (8.24 vs. 6.99 %; P &gt;0.05). Loin was ranked by the trained panel to have the highest overall tenderness, while tri-tip and heel did not differ in overall tenderness (P &gt;0.05). The overall tenderness value for heel was positively correlated with troponin-T degradation (P&lt; 0.01). On the other hand, overall tenderness value for loin was negatively correlated with lipid content (P&lt; 0.05), and overall tenderness value for tri-tip was negatively correlated with collagen content (P&lt; 0.05). These results indicated that each beef cut had a unique profile of tenderness contributors.

Determination of the shear force of high-coercive permanent magnets from an alloy of neodymium—iron—boron rare-earth elements of 5 mm thickness

2020 ◽  
pp. 7-10
Author(s):  
A.Ya. Krasil'nikov ◽  
A.A. Krasilnikov ◽  
D.V. Taranov
Keyword(s):  
Rare Earth ◽  
Shear Force ◽  
Permanent Magnets ◽  
Magnetic System ◽  
Magnetic Coupling ◽  
Magnetic Systems ◽  
Neodymium Iron Boron ◽  
Magnetic Couplings ◽  
Standard Calculation

The possibility of applying the standard calculation of the shear force of thin high-coercive neodymium— iron—boron permanent magnets in magnetic systems and magnetic couplings is considered. A correction factor is proposed for calculating the shear force in systems with thin magnets, which allows at the stage of developing sealed equipment to calculate the shear force of permanent magnets in these systems. Keywords: magnetic system, magnetic coupling, permanent magnet, shear force. [email protected]

USING MALIC ACID SOLUTIONS FOR THE HYDRATION OF VEGETABLE OILS AND LECITHIN PRODUCTION

2020 ◽  
Author(s):  
Л.А. МАРЧЕНКО ◽  
Т.Н. БОКОВИКОВА ◽  
Е.В. ЛИСОВАЯ ◽  
С.А. ИЛЬИНОВА ◽  
Е.П. ВИКТОРОВА
Keyword(s):  
Malic Acid ◽  
Complex Compounds ◽  
Point Of View ◽  
Magnesium Ions ◽  
Ph Values ◽  
Calcium And Magnesium ◽  
The Stability ◽  
The Cost ◽  
Calcium And Magnesium Ions

Исследована возможность применения яблочной кислоты (ЯК) в качестве гидратирующего агента для перевода негидратируемых форм фосфолипидов в гидратируемые. Выбор ЯК обусловлен ее стоимостью, которая в 1,5 раза меньше стоимости янтарной кислоты, широко применяемой в качестве гидратирующего агента, а также большей доступностью с точки зрения промышленного производства. Исследование процесса комплексообразования и определение состава комплексных соединений ЯК с ионами кальция и магния осуществляли методом потенциометрического титрования. Установлено, что внесение в раствор ЯК ионов кальция и магния приводит к снижению значений рН, что свидетельствует о наличии комплексообразования в указанных системах. Наиболее устойчивыми являются комплексы ионов кальция и магния с непротонированным лигандом при соотношении Ме2 : лиганд 1 : 1. В процессе комплексообразования ионы Ca2 и Mg2 вытесняют протоны только карбоксильных групп ЯК, которая с ионами кальция образует более устойчивые комплексы, чем с ионами магния. Показано, что устойчивость комплексов ЯК с ионами кальция и магния значительно выше, чем устойчивость комплексов фосфатидилсеринов и фосфатидных кислот с указанными ионами. Использование водных растворов ЯК в качестве гидратирующего агента позволит повысить эффективность процесса гидратации и увеличить выход фосфолипидов и, следовательно, готового продукта лецитина. The possibility of using malic acid (MA) as a hydrating agent for converting non-hydrated forms of phospholipids into hydrated ones has been investigated. The choice of MA is due to its cost, which is 1,5 times less than the cost of succinic acid, as well as greater availability from the point of view of industrial production. The study of the complexation process and determination of the composition of complex compounds of MA with calcium and magnesium ions was carried out by the method of potentiometric titration. It was found that the introduction of calcium and magnesium ions into the MA solution leads to a decrease in pH values, which indicates the presence of complexation in these systems. Complexes of calcium and magnesium ions with an unprotected ligand at a ratio of ME2 : ligand 1 : 1 are the most stable. In the process of complexing, Ca2 and Mg2 ions displace protons only of the carboxyl groups of MA, which forms more stable complexes with calcium ions than with magnesium ions. It is shown that the stability of MA complexes with calcium and magnesium ions is significantly higher than the stability of phosphatidylserine and phosphatidic acid complexes with these ions. Using water solutions of MA as a hydrating agent will increase the efficiency of the hydration process and increase the yield of phospholipids and, consequently, the finished product lecithin.

Impact of sulfate on the solubility of Tc(IV) in acidic to hyperalkaline aqueous reducing systems

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Sarah B. Duckworth ◽  
Xavier Gaona ◽  
Alexander Baumann ◽  
Kathy Dardenne ◽  
Jörg Rothe ◽  
...  
Keyword(s):  
Solid Phase ◽  
Correction Factors ◽  
Mixed Salt ◽  
Ph Values ◽  
Reducing Conditions ◽  
Upper Limits ◽  
Salt Systems ◽  
Amorphous Character ◽  
Good Agreement

Abstract The solubility of 99Tc(IV) was investigated from undersaturation conditions in NaCl–Na2SO4 (0.3 M ≤ I ≤ 5.0 M), MgCl2–MgSO4 (I = 13.5 M) and CaCl2–CaSO4 (I = 13.5 M) systems with 0.001 M ≤ [SO4 2−]tot ≤ 1.0 M and 1 ≤ pH m  ≤ 12 (with pH m  = −log[H+], in molal units). Reducing conditions were set by either Sn(II) or Fe(0). Special efforts were dedicated to accurately characterize the correction factors A m required for the determination of pH m from the experimentally measured pH values in the mixed salt systems investigated, with pH m  = pHexp + A m . The combination of (pe + pH m ) measurements with Pourbaix diagrams of Tc suggests that technetium is present in its +IV redox state. This hypothesis is confirmed by XANES, which unambiguously shows the predominance of Tc(IV) both in the aqueous and solid phases of selected solubility samples. XRD and SEM–EDS support the amorphous character of the solid phase controlling the solubility of Tc(IV). EXAFS data confirm the predominance of TcO2(am, hyd) at pH m  > 1.5, whereas the formation of a Tc(IV)–O–Cl solid phase is hinted at lower pHm values in concentrated NaCl–Na2SO4 systems with ≈5 M NaCl. Solubility data collected in sulfate-containing systems are generally in good agreement with previous solubility studies conducted in sulfate-free NaCl, MgCl2 and CaCl2 solutions of analogous ionic strength. Although the complexation of Tc(IV) with sulfate cannot be completely ruled out, these results strongly support that, if occurring, complexation must be weak and has no significant impact on the solubility of Tc(IV) in dilute up to highly saline media. Solubility upper-limits determined in this work can be used for source term estimations including the effect of sulfate in a variety of geochemical conditions relevant in the context of nuclear waste disposal.

scholarly journals The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
Derico Setyabrata ◽  
Jacob R. Tuell ◽  
Brad Kim
Keyword(s):  
Shear Force ◽  
Troponin T ◽  
Quality Attributes ◽  
Freezing Rate ◽  
Histological Observation ◽  
Ice Crystal ◽  
Lower Shear ◽  
Beef Carcasses ◽  
Longissimus Lumborum ◽  
Fast Freezing

The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.

Sign in / Sign up

Export Citation Format

Share Document