The Effects of Using Pineapple Stem Starch as an Alternative Starch Source and Ageing Period on Meat Quality, Texture Profile, Ribonucleotide Content, and Fatty Acid Composition of Longissimus Thoracis of Fattening Dairy Steers

The effects of different starch sources (ground corn (CO), ground cassava (CA) and pineapple stem starch (PI)) and ageing period (14 and 21 days) on meat characteristics of Holstein steers were investigated. Starch sources had no effect on meat characteristics, while meat aged for 14 days had less thawing loss than that aged for 21 days. Meat from steers fed PI had higher levels of inosine monophosphate (IMP) than the others (p < 0.05). With increasing duration of ageing, the content of IMP and guanosine monophosphate in the meat decreased, while the content of hypoxanthine increased (p < 0.05). Meat from steers fed CO had the highest oleic acid but the lowest erucic acid (p < 0.05) in contrast to meat from steers fed PI, which had the lowest oleic acid but the highest erucic acid. Steers fed CO appeared to produce healthier meat as this was positively associated with monounsaturated fatty acid content. Meat from steers fed PI had higher levels of IMP, which may be associated with good taste.

The Influence of Battery Acid on the Destruction of Acrylic Coatings of Car Bodies

Renovation coatings of car bodies undergo destruction under the influence of operational factors. Like ultraviolet radiation, erosion, and aggressive media (among others, battery acid). This article concerns the evaluation of the influence of battery acid on the destruction of acrylic coatings previously non-aged, as well as aged climatically for 2 years. Ageing of the coatings with battery acid contributed to a degradation increase of their chemical structure. It was supported by a considerable increase in the polar component of surface free energy (SFE) of the coatings. In the case of prior climate ageing, the increase in the polar component was even higher. Moreover, the coating’s ability to absorb battery acid increased, which induced blistering. The DSC method revealed that the action of battery acid caused more intense oxidation of coating material, and as a result, the brittleness increased, leading to chipping of the coating surface layers. This led to the increase in surface roughness, measured using an interferometric method. The coatings previously climatically aged for 2 years presented higher values of surface roughness parameters than the non-aged ones. The increase in the surface roughness contributed to a substantial decrease in the gloss of coatings. A sharp difference in colour escalating with the lengthening of the ageing period was also observed using the spectrophotometric method.

Marginal Adaptation and Micropermeability of Class II Cavities Restored with Three Different Types of Resin Composites—A Comparative Ten-Month In Vitro Study

The development of composite materials is subject to the desire to overcome polymerization shrinkage and generated polymerization stress. An indicator characterizing the properties of restorative materials, with specific importance for preventing secondary caries, is the integrity and durability of marginal sealing. It is a reflection of the effects of polymerization shrinkage and generated stress. The present study aimed to evaluate and correlate marginal integrity and micropermeability in second-class cavities restored with three different types of composites, representing different strategies to reduce polymerization shrinkage and stress: nanocomposite, silorane, and bulk-fill composite after a ten-month ageing period. Thirty standardized class ΙΙ cavities were prepared on extracted human molars. Gingival margins were 1 mm apical to the cementoenamel junction. Cavities were randomly divided into three groups, based on the composites used: FiltekUltimate-nanocomposite; Filtek Silorane LS-silorane; SonicFill-bulk-fill composite. All specimens were subjected to thermal cycles after that, dipped in saline for 10-mounds. After ageing, samples were immersed in a 2% methylene blue. Thus prepared, they were covered directly with gold and analyzed on SEM for assessment of marginal seal. When the SEM analysis was completed, the teeth were included into epoxy blocks and cut longitudinally on three slices for each cavity. An assessment of microleakage on stereomicroscope followed. Results were statistically analyzed. For marginal seal evaluation: F.Ultimate and F.Silorane differ statistically with more excellent results than SonicFill for marginal adaptation to the gingival margin, located entirely in the dentin. For microleakage evaluation: F.Ultimate and F.Silorane differ statistically with less microleakage than SonicFill. Based on the results obtained: a strong correlation is found between excellent results for marginal adaptation to the marginal gingival ridge and micropermeability at the direction to the axial wall. We observe a more significant influence of time at the gingival margin of the cavities. There is a significant increase in the presence of marginal fissures (p = 0.001). A significant impact of time (p < 0.000) and of the material (p < 0.000) was found in the analysis of the microleakage.

The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production

This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100, formed by animals fed 100% on forage; F74, formed by animals fed on an average amount of forage of 74%; and F35, formed by animals fed on straw fodder (35%) and concentrate (65%). The results showed that the higher the grass content, the lower the fat oxidation and the higher the n-3 content, but also the higher the SFA level, the initial Warner-Bratzler shear force (WBSF), and the more residue it leaves on chewing. As for the effect of production system, organic samples showed higher intramuscular fat content and lower moisture and MUFA content. These samples were darker and showed lower values for flavour quality. Among the organic samples, F100 had higher n-3 and CLA content and higher values for colour, hardness, odour and flavour quality. Increased ageing time may improve the sensory characteristics of the meat, especially in the case of the F100 samples. The results pointed out that F100 samples aged at least 14 days showed the best physico-chemical, nutritional and sensory characteristics.

Development of New Meat Product Technology via Tea Plants Application

The aim of the current research is to develop a new technology for smoked/cured meat production from the poultry meat, while reducing the ageing period and supplementing the product with proteins and carbohydrates needed for the regular life activity of human organism. To this end we have developed a technology for manufacturing new variety of smoked product via the use of herbaceous plants, which reduce the ageing times of cured meat in 2 times. The recipe and technological phases for the new type of smoked product manufacture was established. Besides, its physicochemical indices and shelf life was determined and the energy value was estimated.

Evidence for different behaviors of atmospheric glass alteration as a function of glass composition

The glass composition is a determining parameter that influences the glass chemical durability, particularly in atmospheric conditions (defined by the relative humidity, RH, < 100%). This is obvious in the field of the cultural heritage (CH), where some glass compositions qualified as unstable show advanced signs of degradation under atmosphere, while others seem, on the contrary, stable. This study investigates the differences between stable and unstable glass compositions regarding the phenomenology of the atmospheric glass alteration, by means of accelerated ageing of three glass replicas followed by the characterization of their alteration layers at different scales. Over the same ageing period and experimental conditions, the two glass compositions qualified as unstable develop thick hydrated layers and a thin top layer of carbonate precipitates. Their hydrated layers are depolymerized, and they remarkably retain alkalis and non-bridging oxygens in a dense network of hydrogen bonds, as demonstrated by 29Si and 1H MAS NMR. On the contrary, the stable glass composition shows a considerably thinner hydrated layer and, relatively, a higher amount of carbonates on the surface. In unstable glasses, the retention of a significant proportion of alkalis and NBOs, probably by maintaining a basic character to the hydrated layer, seems comparatively a destabilizing factor sustaining hydration by fast network hydrolysis.

Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

Attitude of the Youth Towards the Elderly People in the Selected Community in Lalitpur District of Nepal

Introduction: Global ageing is the success story of the 21st century as a result of declining fertility, mortality and improved public health interventions. With the increased elderly population, the attitude of societies about ageing changes. Positive attitudes towards the elderly people are valued, respected and experienced but most of the literature shows negative perceptions towards elderly people among the youth, especially in the form of stereotypical behaviors and ageism which can result in social exclusion, isolation and ultimately the abuse of elderly people and disempowerment of elderly people. Methods: Cross sectional research design was used to assess the attitude of youth towards the elderly people in the selected community of Lalitpur, Nepal from August 12 to September 7, 2018. Total 380 youth were interviewed by using modified Kogan’s Old People Scale and structured questions. Systematic random sampling technique was used for data collection. Results: More than half of the youth (66.1%) had positive attitude level towards the elderly. With regards to the attitude towards the care of elderly almost of all of the youth (97.9%) had positive attitude towards the care of the elderly. There was significant association between gender and attitude towards elderly (p=0.04) and occupation and attitude towards the care of the elderly (p=0.02) at 95% of significance level. Conclusion: Although more than half of the youth have positive attitude toward the elderly people still there is need to provide awareness program regarding the physical, physiological and psychological changes that occurs during the ageing period which helps in enhancing the positive attitude of the youth and thus contributing towards overall quality of life of the elderly people.

Impact and internal pressure failure of E-glass and S-glass epoxy composite elbow pipe joints influenced by sea water

Consequences of sea water absorption on the impact behaviour of glass/epoxy composite elbow pipe joints were experimentally investigated. Glass-epoxy elbow pipe joints using E-glass and S-glass were fabricated via the hand layup method. The pipe joints were immersed in water as per the current conditions for 0, 3 and 6 months. The relation between the unaged and aged samples was studied by calculating the contact force, displacement and absorbed energy values from the impact tests. Therefore, it is concluded that sea water raised the ageing period of both E-glass/epoxy and S-glass/epoxy fibre-reinforced composite elbow pipe joints which resulted in the degradation between the fibre and resin interface and which was prominent in the elbow joints fabricated with E-glass rather than the one’s fabricated with the proposed S-glass fibre.

Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum (LTL) muscles of impala. The LTL muscles of 11 male and 11 female impala were harvested, and divided into eight portions. Each portion was randomly allocated to 1, 2, 4, 6, 8, 10, 12, or 14 days of wet-ageing (4 °C) in vacuum packaging. The meat pH, color, weep loss, cooking loss, and Warner–Bratzler shear force were measured throughout ageing. Initially the ageing profile differed depending on the sex of the animal from which the muscle was harvested; however, after 8 days of ageing, maximum tenderness was reached (13.5 ± 0.91 N) and no further sex differences were seen. Ageing improved the surface color of all meat until day 8, after which discoloration occurred. Therefore, it is recommended that impala LTL steaks should be wet-aged at 4 °C for eight days to achieve maximum tenderness and minimize sex variability.