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Sample records for fabricated irradiated meat

  1. Meat Managers' Expectations Regarding Marketing of Irradiated Red Meats

    OpenAIRE

    Gaynor, Joe; Jensen, Kimberly L.; Jaenicke, Edward C.

    2003-01-01

    The objective of this study is to assess meat managers' expectations about impact of the recent regulatory approval of irradiated raw meat and meat products on marketing decisions and plans by supermarkets and grocery meat retailers. Forty managers of meat departments were interviewed in person to obtain the information for the study. While many of the meat managers believed that irradiation would help increase shelf life and reduce spoilage, they were less optimistic about consumers being wi...

  2. Policy plan for the early approval for irradiated meat products and the promotion of irradiated meats in market

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Kim, Wang Geun [Ministry of Education, Science and Technology, Seoul (Korea, Republic of); Kim, Kyong Su [Dept. of Food and Nutrition, Chosun University, Gwangju (Korea, Republic of); Yook, Hong Sun [Dept. of Food and Nutrition, Chungnam National University, Daejeon (Korea, Republic of); Kim, Cheon Jei [Division of Animal Life Science, Konkuk University, Seoul (Korea, Republic of)

    2008-11-15

    The consumption of meat products is gradually being increased by the development of livestock raising technology, industrialized farm management and international trade. This increased consumption also created new market for ready-to-eat and ready-to-cook meat products. However, these convenience meat products can be easily contaminated during the processing and storage by pathogens, and there have been many reported cases of food borne illness by meats. One of the most effective methods for the decontamination of meat products is the radiation technology. Food irradiation was the established, well-recognized and safe sterilization method. Many other countries researched the effect of irradiation on the meat products and approved the irradiation. In this article, the effectiveness, the international acceptance, the economics and the research trend of irradiation on meat products have been reviewed. Also, the policy plans for the early approval of the irradiated meat products in Korea and the promotion policy of irradiated meats in market were discussed.

  3. Effect of irradiation on erythromycin residues in poultry meat

    Energy Technology Data Exchange (ETDEWEB)

    Mazurowski, P. (Dept. of Hygiene, Faculty of Veterinary Medicine, Warsaw Agricultural Univ. (Poland))

    1993-01-01

    Ionising radiation in doses used for radurisation (Recommendations of international organizations admit for poultry meat doses up to 5 kGy. Practically doses up to 3 kGy are applied does not influence erythromycin concentration in poultry meat. Doses on a level 10 kGy reduce its concentration in slurry more effectively, but results of earlier studies on penicillin and streptomycin suggest, that reduction of erythromycin level in meat should be smaller than in slurry. This allows an assumption that poultry meat irradiation with radurisation doses (up to 5 kGy), does not cause danger of overlooking of erythromycin residues in meat, with traditional, microbiological methods of detection. (orig.)

  4. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    Science.gov (United States)

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and

  5. Design, fabrication and installation of irradiation facilities

    Energy Technology Data Exchange (ETDEWEB)

    Sim, Bong Shick; Kim, Y. S.; Lee, C. Y. and others

    1999-03-01

    The principal contents of this project are to design, fabricate and install the steady-state fuel test loop in HANARO for nuclear technology development. Procurement and fabrication of main equipment, licensing and technical review for fuel test loop have been performed during 2 years(1997, 1998) for this project. Following contents are described in the report. - Procurement and fabrication of the equipment, piping for OPS - IPS manufacture - License - Technical review and evaluation of the FTL facility. As besides, as these irradiation facilities will be installed in HANARO, review of safety concern, discussion with KINS for licensing and review ofHANARO interface have been performed respectively. (author)

  6. Design, fabrication and installation of irradiation facilities

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Yong Sung; Lee, C. Y.; Kim, J. Y.; Chi, D. Y.; Kim, S. H.; Ahn, S. H.; Kim, S. J.; Kim, J. K.; Yang, S. H.; Yang, S. Y.; Kim, H. R.; Kim, H.; Lee, K. H.; Lee, B. C.; Park, C.; Lee, C. T.; Cho, S. W.; Kwak, K. K.; Suk, H. C. [and others

    1997-07-01

    The principle contents of this project are to design, fabricate and install the steady-state fuel test loop and non-instrumented capsule in HANARO for nuclear technology development. This project will be completed in 1999, the basic and detail design, safety analysis, and procurement of main equipment for fuel test loop have been performed and also the piping in gallery and the support for IPS piping in reactor pool have been installed in 1994. In the area of non-instrumented capsule for material irradiation test, the fabrication of capsule has been completed. Procurement, fabrication and installation of the fuel test loop will be implemented continuously till 1999. As besides, as these irradiation facilities will be installed in HANARO, review of safety concern, discussion with KINS for licensing and safety analysis report has been submitted to KINS to get a license and review of HANARO interface have been performed respectively. (author). 39 refs., 28 tabs., 21 figs.

  7. Radappertization of chicken and pork meat by irradiation; Descontaminacion de carne de pollo y puerco por irradiacion

    Energy Technology Data Exchange (ETDEWEB)

    Luna C, P.C

    1992-05-15

    In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

  8. Effects of gamma irradiation and storage time on ostrich meat tenderness

    Directory of Open Access Journals (Sweden)

    M Jouki

    2012-11-01

    Full Text Available In this study effects of gamma irradiation and storage time on the Appearance and Texture changes of fresh ostrich meat stored at 4˚C were evaluated. Ostrich meat irradiated at 0.0, 1.0 and 3.0 kGy. Analysis of variance showed that aging of meat affected SF in all treatments. There were significant differences among radiation doses at any of the times. Sensory panel results were in general agreement with the mechanical changes, suggesting that the gamma irradiation at 1.0 kGy had a significant impact on the quality of refrigerated ostrich meat. Air-packaged samples irradiated at 1.0 kGy were acceptable under refrigerated storage for 9 days, compared to 7 and 5 days for non irradiated and samples irradiated at 3.0 kGy, respectively.

  9. Particular applications of food irradiation: Meat, fish and others

    Science.gov (United States)

    Ehlermann, Dieter A. E.

    2016-12-01

    It is surprising what all can be achieved by radiation processing of food; this chapter narrates a number of less obvious applications mostly hidden to the consumer. Also the labelling regulations differing world-wide are responsible for leaving the consumer uninformed. Several of the early proposals could not reach technological maturity or are commercially not competitive. Still considerable energy is spent in research for such applications. Other applications are serving a certain niche, companies mostly are reluctant to release reliable information about their activities. Labelling regulation vary world-wide significantly. Hence, the market place does not really give the full picture of irradiated food available to the consumer. Despite those restrictions, this report intends to give a full picture of the actual situation for meat, fish and others and of unique uses.

  10. Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat

    Science.gov (United States)

    Feng, Xi; Moon, Sun Hee; Lee, Hyun Yong; Ahn, Dong Uk

    2017-01-01

    This study was designed to elucidate the mechanisms of quality changes in raw turkey breast meat by irradiation. Raw turkey breast meat was irradiated at 0 kGy, 1.5 kGy, 3.0 kGy and 4.5 kGy, and changes in quality parameters including color, lipid and protein oxidation, and off-odor volatiles were determined. Irradiation accelerated lipid and protein oxidation, and increased redness in raw turkey breast meat. However, irradiation had less effect on the volatile profiles of salt-soluble muscle extract than water-soluble muscle extract because the primary radiolytic product from water (hydroxyl radical) had higher chances to react with the water-soluble molecules nearby. The radiolytic degradation products from sulfur-containing amino acids and aldehydes from lipid oxidation were two major volatile compounds responsible for the off-odor of irradiated raw turkey breast meat. Dimethyl disulfide was found only in irradiated raw turkey breast meat, and the amount of dimethyl disulfide linearly increased as the irradiation dose increased, indicating that this compound can be used as a marker for irradiate meat.

  11. Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

    Science.gov (United States)

    Feng, Xi; Moon, Sunhee; Lee, Hyunyong; Ahn, Dong U

    2016-12-01

    The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P meats (P meat by irradiation. The redness of uncured cooked turkey was increased (P meat was faded by irradiation (P meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products. © 2016 Poultry Science Association Inc.

  12. Impact of irradiation on the safety and quality of poultry and meat products: a review.

    Science.gov (United States)

    O'Bryan, Corliss A; Crandall, Philip G; Ricke, Steven C; Olson, Dennis G

    2008-05-01

    For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.

  13. Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

    Directory of Open Access Journals (Sweden)

    Luciana Salles Vasconcelos Henriques

    2013-12-01

    Full Text Available This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control; irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

  14. Improvement of shelf stability and processing properties of meat products by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Byun, M.-W. E-mail: mwbyun@kaeri.re.kr; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y

    2002-03-01

    To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, {alpha}-tocopherol, or {beta}-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO{sub 2} to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.

  15. Effect of gamma-irradiation for shelf life extension of chicken meat

    Energy Technology Data Exchange (ETDEWEB)

    Prachasitthisak, Y. [Office of Atomic Energy for Peace, Bangkok (Thailand); Ito, Hitoshi

    1996-09-01

    On the study of microbiological quality of 12 samples of chicken meat produced in several different area in Japan, total aerobic bacteria were determined as 8x10{sup 4} to 5x10{sup 7} per g. Coliforms were 8x10{sup 1} to 3x10{sup 4} per g with Escherichia, Proteus and Klebsiella. Dominant putrefactive bacteria were determined as lactic acid bacteria, Pseudomonas and Flavobacterium. The shelf life of irradiated chicken meat at 1 kGy extended more than 6 days at 10degC storage. Irradiation of chicken meat at 3 kGy extended 12 days. Coliforms were disappeared at 1 kGy irradiation. (author)

  16. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.

    Science.gov (United States)

    Fregonesi, R P; Portes, R G; Aguiar, A M M; Figueira, L C; Gonçalves, C B; Arthur, V; Lima, C G; Fernandes, A M; Trindade, M A

    2014-06-01

    Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma radiation on the shelf-life of lamb meat, vacuum-packed and stored under refrigeration, by assessing the microbiological safety, physicochemical stability and sensory quality. Lamb loin cuts (Longissimus dorsi) were irradiated with 1.5kGy and 3.0kGy. The samples, including control, were stored at 1±1°C during 56days. Samples were analyzed on zero, 14, 28, 42 and 56days by their microbiological and physicochemical characteristics. Sensory quality was carried out on day zero. The results showed a reduction (p0.05) by the radiation doses. Thus gamma irradiation at 3.0kGy was effective in reducing the content of microorganisms, without harming the physicochemical characteristics evaluated. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Fabrication of DUPIC fuel for the 3rd irradiation test

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Woong Ki; Kim, S. S.; Lee, J. W. and others

    2001-09-01

    In this project, based on the simulated DUPIC fuel fabrication experiment and DUPIC fuel characterization experiment at PIEF, DUPIC fuel manufacturing technologies and processes have been developed at DFDF(DUPIC Fuel Development Facility, IMEF M6). DUPIC fuel has been fabricated for the irradiation test at a research reactor. SIMFUEL and DUPIC fuel fabricated using spent PWR fuel were successfully irradiated at HANARO reactor. In this study, DUPIC fuel pellets and mini-elements were manufactured in March 2001 for the third irradiation test to closely investigate the dynamic characteristics of DUPIC fuel at a reactor core for long period. As a result of the experiment, 15 DUPIC pellets with 10.194 10.312 g/cm{sup 3} of sintered density, 3.53 {delta}9.48 {mu}m of averaged grain size, and less than Ra 0.81 {mu}m of surface roughness satisfying the specifications of DUPIC fuel for the third irradiation test have been remotely fabricated at hot cell. 5 DUPIC pellets were loaded in a mini-element made of Zircaloy-4. The soundness of the weld of the mini-elements has been evaluated by microstructural test, helium leak test, and X-ray inspection. Three DUPIC mini-elements are currently under the third irradiation test at HANARO reactor.

  18. Effects of irradiation source and dose level on quality characteristics of processed meat products

    Science.gov (United States)

    Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

    2017-01-01

    The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (P0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Pmeat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

  19. Application of a rapid screening method to detect irradiated meat in Brazil

    Energy Technology Data Exchange (ETDEWEB)

    Villavicencio, A.L.C.H. E-mail: villavic@net.ipen.br; Mancini-Filho, J. E-mail: jmancini@usp.br; Delincee, H. E-mail: henrydelincee@bfe.uni-karlsruhe.de

    2000-03-01

    Based on the enormous potential for food irradiation in Brazil, and to ensure free consumer choice, there is a need to find a convenient and rapid method for detection of irradiated food. Since treatment with ionising radiation causes DNA fragmentation, the analysis of DNA damage might be promising. In this paper, the DNA Comet Assay was used to identify exotic meat (boar, jacare and capybara), irradiated with {sup 60}Co gamma rays. The applied radiation doses were 0, 1.5, 3.0 and 4.5 kGy. Analysis of the DNA migration enabled a rapid identification of the radiation treatment.

  20. Application of a rapid screening method to detect irradiated meat in Brazil

    Science.gov (United States)

    Villavicencio, A. L. C. H. A. L. C. H.; Mancini-Filho, J. J.; Delincée, H.

    2000-03-01

    Based on the enormous potential for food irradiation in Brazil, and to ensure free consumer choice, there is a need to find a convenient and rapid method for detection of irradiated food. Since treatment with ionising radiation causes DNA fragmentation, the analysis of DNA damage might be promising. In this paper, the DNA Comet Assay was used to identify exotic meat (boar, jacaré and capybara), irradiated with 60Co gamma rays. The applied radiation doses were 0, 1.5, 3.0 and 4.5 kGy. Analysis of the DNA migration enabled a rapid identification of the radiation treatment.

  1. Pigmi mechanical fabrication. [Pion Generator for Medical Irradiations (PIGMI)

    Energy Technology Data Exchange (ETDEWEB)

    Hart, V.E.

    1976-01-01

    A prime goal of the mechanical design effort associated with the PIGMI (Pion Generator for Medical Irradiations) program is to investigate new materials and fabrication techniques in an effort to obtain increased machine efficiency and reliability at a reasonable cost. A discussion is given dealing with the modeling program that LASL is pursuing for 450-MHz and 1350-MHz PIGMI development.

  2. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

    Energy Technology Data Exchange (ETDEWEB)

    Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

    2003-12-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

  3. Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

    Energy Technology Data Exchange (ETDEWEB)

    Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S., E-mail: fabiocosta@uenf.b [Universidade Estadual do Norte Fluminense (UENF), Campos dos Goytacazes, RJ (Brazil). Centro de Ciencias e Tecnologias Agropecuarias; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q., E-mail: mtatjps@vm.uff.b [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Fac. de Medicina Veterinaria. Dept. de Tecnologia de Alimentos; Vital, Helio C., E-mail: vital@ctex.eb.b [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear. Secao de Defesa Nuclear; Jesus, Edgar F.O. de, E-mail: edgar@lin.ufrj.b [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao em Engenharia

    2011-07-01

    Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

  4. Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

    Science.gov (United States)

    Feng, Xi; Ahn, Dong Uk

    2016-10-01

    Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant.

  5. Irradiation of bovine meat: effect of heme-iron concentration.; Irradiacao de carne bovina: efeito na concentracao de ferro heme

    Energy Technology Data Exchange (ETDEWEB)

    Mistura, Liliana Perazzini Furtado

    2002-07-01

    The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)

  6. Effect of electron irradiation and packaging atmosphere on the survival of aeromonas hydrophila in minced poultry meat

    Science.gov (United States)

    Stecchini, M. L.; Sarais, I.; Del Torre, M.; Fuochi, P. G.

    1995-02-01

    Resistance to electron irradiation of Aeromonas hydrophila inoculated in minced poultry meat packed in presence of air or under vacuum was examined. Surviving bacteria were counted on starch ampicillin agar containing 100 μg/ml of ampicillin. Radiation resistance, expressed as D 10 values, was calculated from the survival curves and found to be 0.12 and 0.12 kGy in poultry meat packed in air or under vacuum respectively. Storage at 2°C of meat samples irradiated at 0.5 kGy further reduced the number of A. hydrophila.

  7. Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system

    Energy Technology Data Exchange (ETDEWEB)

    Miyagusku, L. [Centro de Tecnologia de Carnes, Instituto de Tecnologia de Alimentos. Av. Brasil, 2880 13074-001 Campinas, SP (Brazil); Chen, F. [Departmento de Fisica e Matematica, FFCLRP - Universidade de Sao Paulo, 14040-901, Ribeirao Preto - SP (Brazil); Kuaye, A. [Departamento de Tecnologia de Alimentos, Universidade de Campinas, Campinas - SP (Brazil); Castilho, C.J.C. [Departamento de Agroindustria, ESALQ, Piracicaba - SP (Brazil); Baffa, O. [Departmento de Fisica e Matematica, FFCLRP - Universidade de Sao Paulo, 14040-901, Ribeirao Preto - SP (Brazil)], E-mail: baffa@ffclrp.usp.br

    2007-07-15

    Irradiation of foodstuff is a well-known food preservation technique. In Brazil spices are already irradiated for sanitary and preservation reasons. Chicken meat is an important commodity; Brazil is the second largest world producer and the largest world exporter. The shelf-life of chicken meat is limited by the presence of micro-organisms and enzyme activity and together with other preservation techniques irradiation seems to be an attractive option. In this study the dose delivered to frozen chicken cuts was measured and compared with the prescribed value. Chicken breast cuts were analyzed for 39 days for their microbiological activity, chemical and organoleptic properties. Cylindrical dosimeters were prepared using the weight composition of 80% of DL-alanine (Sigma Co), used without any further treatment except drying, and 20% of paraffin. The dosimeters having 4.7 mm diameter and 12 mm length were inserted in a build-up cap. Dosimeters were placed inside cardboard boxes containing frozen chicken breast cuts, packed in styrofoam trays wrapped with plastic film. The boxes were irradiated in an industrial {sup 60}Co irradiator (Nordion JS 7500) with a dose rate of 4 kGy/h. First derivative ESR signals were obtained in a VARIAN E-4 spectrometer operating at X-band ({nu}{approx}9GHz) and equipped with a rectangular cavity (TE-102, model E-231). The cavity was constantly purged with dry nitrogen and modulated at 100 KHz with 0.5 mT peak to peak. A calibration curve was made for a few dosimeters from the same batch and used to obtain the dose from the ESR signal intensity. A batch of six boxes was irradiated at each experiment with prescribed doses of 1.5, 3.0 and 7.0 kGy. Considering that the larger the radiation dose the greater is the probability of finding a product with its sensorial characteristics altered (odor of burned meat), we conclude that a dose of 3 kGy would be more adequate, taking into account the microbiological and sensorial aspects.

  8. Nanostructure fabrication using electron beam irradiation of organometallic compounds

    CERN Document Server

    Bedson, T R

    2001-01-01

    Nanoelectronics- the quest to fabricate quantum devices- is the motivation for this thesis. The place of nanolithography is discussed amongst conventional microfabrication methods, together with the materials currently employed in lithography. The experimental methods, equipment and new resist materials (films of nanoparticles) are then explored in the work described. A summary of the results obtained by the research is presented, followed by the detailed results in the form of a series of published and submitted papers. A systematic study of the response of ferrocene adsorbed onto graphite at 160K to low energy electron beams, that results in varying behaviour depending on the energy of irradiation, is first described. Following are studies of the characteristics of passivated gold nanoclusters when used as a monolayer negative tone resist in direct electron beam writing. Fabrication of lines with widths as narrow as 26 nm has been achieved. Measurements of the linewidth as a function of electron dose allow ...

  9. Identification of low level gamma-irradiation of meats by high sensitivity comet assay

    Science.gov (United States)

    Miyahara, Makoto; Saito, Akiko; Ito, Hitoshi; Toyoda, Masatake

    2002-03-01

    The detection of low levels of irradiation in meats (pork, beef, and chicken) using the new comet assay was investigated in order to assess the capability of the procedure. The new assay includes a process that improves its sensitivity to irradiation and a novel evaluation system for each slide (influence score and comet-type distribution). Samples used were purchased at retailers and were irradiated at 0.5 and 2kGy at 0°C. The samples were processed to obtain comets. Slides were evaluated by typing comets, calculating the influence score and analyzing the comet-type distribution chart of shown on the slide. Influence scores of beef, pork, and chicken at 0kGy were 287(SD=8.0), 305 (SD=12.9), and 320 (SD=21.0), respectively. Those at 500Gy, were 305 (SD=5.3), 347 (SD=10.6), and 364 (12.6), respectively. Irradiation levels in food were successfully determined. Sensitivity to irradiation differed among samples (chicken>pork>beef).

  10. Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

    Science.gov (United States)

    Jo, C.; Kim, D. H.; Shin, M. G.; Kang, I. J.; Byun, M. W.

    2003-12-01

    Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13×10 6 CFU/g) and coliform bacteria (totally 5.90×10 4 CFU/g) at the initial stage. Heat treatment (100°C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20°C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20°C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

  11. Fabrication of DUPIC fuel for the 5th irradiation test

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Woong Ki; Kim, S. S.; Lee, J. W. [and others

    2004-03-01

    In this study, 10 DUPIC pellets and two mini-elements were fabricated to investigate the thermal characteristics of DUPIC fuel in December 2003. As a result of the experiment, DUPIC pellets with 10.310{approx}10.415 g/cm{sup 3} (95.3{approx}96.3 % of T.D.) of sintered density and less than Ra 0.76 {mu}m of surface roughness satisfying the specifications of DUPIC fuel for the 5th irradiation test have been remotely fabricated at hot cell. 5 DUPIC pellets including 3 pellets equipped with thermal sensor in the center of the pellet were loaded in a mini-element. Endcap welding of the mini-element was performed by Nd:YAG laser. The soundness of the weld of the mini-element has been confirmed by microstructural test, helium leak test, and X-ray inspection. The DUPIC mini-elements assembled in an instrumented rig are under the irradiation at HANARO reactor.

  12. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat.

    Science.gov (United States)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-05-18

    Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of the bone fraction. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made possible the detection of irradiated mechanically recovered poultry meat at very low inclusions (0.5%, wt/wt by ESR) in various meals (quenelles and precooked meals).

  13. Dyeing of UV irradiated cotton and polyester fabrics with multifunctional reactive and disperse dyes

    Directory of Open Access Journals (Sweden)

    Ijaz Ahmad Bhatti

    2016-03-01

    Full Text Available The dyeing behaviour of UV irradiated cotton and polyester fabrics using multifunctional reactive and disperse dyes has been investigated. The plain, woven, mercerized, bleached, cotton and polyester fabrics were exposed to UV radiation (180 w, 254 nm for 30, 60, 90 and 120 min. Dyeing was performed using irradiated fabric with a dye solution of un-irradiated reactive and disperse/azo dyes. The dyeing parameters such as, temperature, time, pH and salt concentration have been optimized. The colour strength values of dyed fabrics were evaluated by comparing irradiated and un-irradiated cotton and polyester fabrics in CIE Lab systems using spectra flash SF600. Finally ISO standard methods were employed to observe the effect of UV radiation on fastness properties. It was found that UV radiation has a potential to improve the colour strength values of cotton and polyester fabrics by using reactive and disperse dyes.

  14. Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2005-01-01

    1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356. 1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

  15. Fabrication of CANFLEX bundle kit for irradiation test in NRU

    Energy Technology Data Exchange (ETDEWEB)

    Cho, Moon Sung; Kwon, Hyuk Il; Ji, Chul Goo; Chang, Ho Il; Sim, Ki Seob; Suk, Ho Chun

    1997-10-01

    CANFLEX bundle kit was prepared at KAERI for the fabrication of complete bundle at AECL. Completed bundle will be used for irradiation test in NRU. Provisions in the `Quality Assurance Manual for HWR Fuel Projects,` `Manufacturing Plan` and `Quality Verification, Inspection and Test Plan` were implemented as appropriately for the preparation of CANFLEX kit. A set of CANFLEX kit consist of 43 fuel sheath of two different sizes with spacers, bearing pads and buttons attached, 2 pieces of end plates and 86 pieces of end caps with two different sizes. All the documents utilized as references for the fabrication such as drawings, specifications, operating instructions, QC instructions and supplier`s certificates are specified in this report. Especially, suppliers` certificates and inspection reports for the purchased material as well as KAERI`s inspection report are integrated as attachments to this report. Attached to this report are supplier`s certificates and KAERI inspection reports for the procured materials and KAERI QC inspection reports for tubes, pads, spacers, buttons, end caps, end plates and fuel sheath. (author). 37 refs.

  16. Fabrication Report for the AFC-2A and AFC-2B Capsule Irradiations in the ATR

    Energy Technology Data Exchange (ETDEWEB)

    Timothy A. Hyde

    2007-10-01

    This document provides a general narrative description of the AFC-2A and 2B fuel fabrication processes for the AFC 2A and AFC 2B fuel irradiation experiments fabricated at the Idaho National Laboratory’s Materials and Fuels Complex (MFC) for irradiation in the Advanced Test Reactor (ATR).

  17. Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals.

    Science.gov (United States)

    Al-Masri, M R; Al-Bachir, M

    2007-04-01

    Experiments were carried out to study the effect of different doses of gamma irradiation (0, 5, 10, 15 and 20 kilo gray; kGy) on some nutritive components and chemical aspects pertaining to quality of fish meal and meat-bone meal. The radiation doses required to reduce the total microbial load and Salmonella sp. one log cycle (D(10)) in fish meal and meat-bone meal were determined. Results indicated that gamma irradiation of fish meal and meat-bone meal with 5-20 kGy doses had no effects on the total acidity values but increased the values of lipid oxidation and total volatile basic nitrogen. D(10) of total microbial load and Salmonella sp. were 833 and 313 Gy for fish meal and 526 Gy and 278 Gy for meat-bone meal, respectively. It can be concluded that radiation processing could be employed in the recycling of fish and meat-bone meals by using them as feedstuffs in poultry diets with no fear of losing their nutritive components.

  18. Changes in apparent metabolizable energy and digestive tract of broiler chickens fed diets containing irradiated meat-bone meal

    Science.gov (United States)

    Al-Masri, M. R.

    2003-05-01

    Experiments have been carried out to study the effect of feeding broiler chickens with irradiated meat-bone meal (0, 5, 10, 25, 50 kGy), at a rate of 100 g/kg diet, on the apparent metabolizable energy (AME) values, using total collection of feed and excreta, during different age periods (14-21, 21-28, 28-35 and 35-42 days) and on the biological aspects of the digestive organs during the last 4 weeks of chickens'age (14-42 days). Results indicated that feeding of broiler chickens with diets containing irradiated meat-bone meal had insignificant effects on the AME values which amounted to an average of 18.6 MJ/kg diet during the four weeks of experimental periods. The AME values increased significantly by 0.36-0.99 MJ/kg diet during the late fourth age period compared with the other earlier three age periods. No significant difference was noticed in the AME values between the second and third experimental age periods. Feeding chickens with irradiated meat-bone meal for 4 weeks (14-42 day of age) had no significant effects on the relative weights of crop, proventriculus, gizzard, duodenum, jejunum, ileum, caeca, colon, pancreas and liver. Therefore, radiation sterilized meat-bone meal could be used as feedstuff in poultry diets without any deleterious effect on the diet energy utilization and biological aspects of chickens'digestive tract.

  19. The freezing and thawing of water in poultry meat and vegetables irradiated by electrons at doses of 0.1-4 kGy.

    Science.gov (United States)

    Dubini, B; Ferrante, L; Leonardi, M; Messina, G; Montecchia, F; Ponzi-Bossi, M G

    1993-06-01

    Poultry meat and some vegetables, irradiated by 5 MeV electrons (0.1-4 kGy), were analysed by differential scanning calorimetry, from 24 h after irradiation. The temperature and enthalpy transitions of the water contained in the irradiated samples were measured and compared with those of unirradiated samples. We analysed 18 meat and 10 vegetable samples for each irradiation dose together with a similar number of unirradiated controls. The mean supercooling temperatures of water in the irradiated poultry meat samples and in some vegetables are significantly lower than those of controls. Moreover, the freezing enthalpies of the irradiated poultry breast are significantly lower than those of controls, while they are unchanged in the other cases. The mean ice melting temperatures and enthalpies are similar for all samples. The amount of the lowering of the water-ice transition depends on the nature of the sample and is highest in poultry breast and lowest in vegetables.

  20. Effects of gamma and electron beam irradiation on the properties of calendered cord fabrics

    Science.gov (United States)

    Aytaç, Ayşe; Deniz, Veli; Şen, Murat; Hegazy, El-Sayed; Güven, Olgun

    2010-03-01

    The effects of gamma and e-beam irradiation on mechanical and structural properties of nylon 66 (Ny 66), nylon 6 (Ny 6) and poly(ethylene terephthalate) (PET) fabrics used in tyres were investigated. The untreated (greige), treated cords and calendered fabrics were irradiated at different doses. It is found that the effects of high energy irradiation on greige, treated cords and calendered fabrics are similar. No protective effect of compounds used in calendering was observed against radiation-induced oxidative degradation. The deterioration effect of gamma irradiation on mechanical properties is much higher than that of e-beam irradiation for all types of samples. Limiting viscosity numbers of both gamma and e-beam irradiated nylon 6 and nylon 66 cords were found to decrease with increasing dose. It is concluded that PET calendered fabric has higher resistance to ionizing radiation. Ny 6 and Ny 66 calendered fabrics are more sensitive even at low doses. Therefore, the effects of high energy irradiation on tyre cords have to be taken into consideration during tyre design reinforced with particularly Ny fabrics if pre-vulcanization with high energy radiation is to be applied.

  1. Effects of gamma and electron beam irradiation on the properties of calendered cord fabrics

    Energy Technology Data Exchange (ETDEWEB)

    Aytac, Ayse [Kocaeli University, Department of Chemical Engineering, 41040 Kocaeli (Turkey); Deniz, Veli, E-mail: vdeniz@kocaeli.edu.t [Kocaeli University, Department of Chemical Engineering, 41040 Kocaeli (Turkey); Sen, Murat [Hacettepe University, Department of Chemistry, Beytepe, 06532 Ankara (Turkey); Hegazy, El-Sayed [The National Centre for Radiation Research and Technology (NCRRT), Cairo (Egypt); Gueven, Olgun [Hacettepe University, Department of Chemistry, Beytepe, 06532 Ankara (Turkey)

    2010-03-15

    The effects of gamma and e-beam irradiation on mechanical and structural properties of nylon 66 (Ny 66), nylon 6 (Ny 6) and poly(ethylene terephthalate) (PET) fabrics used in tyres were investigated. The untreated (greige), treated cords and calendered fabrics were irradiated at different doses. It is found that the effects of high energy irradiation on greige, treated cords and calendered fabrics are similar. No protective effect of compounds used in calendering was observed against radiation-induced oxidative degradation. The deterioration effect of gamma irradiation on mechanical properties is much higher than that of e-beam irradiation for all types of samples. Limiting viscosity numbers of both gamma and e-beam irradiated nylon 6 and nylon 66 cords were found to decrease with increasing dose. It is concluded that PET calendered fabric has higher resistance to ionizing radiation. Ny 6 and Ny 66 calendered fabrics are more sensitive even at low doses. Therefore, the effects of high energy irradiation on tyre cords have to be taken into consideration during tyre design reinforced with particularly Ny fabrics if pre-vulcanization with high energy radiation is to be applied.

  2. Fabrication of DUPIC fuel pellets for irradiation testing in the NRU reactor

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Woong Ki; Kim, S. S.; Park, K. I. [and others

    2003-12-01

    In this project, DUPIC fuel manufacturing processes were established, and the irradiation test of DUPIC fuel at NRU in Canada was planned for the evaluation of DUPIC fuel performance. To establish manufacturing processes satisfying the requirements of NRU irradiation test, pre-qualification test and qualification test were performed. As a result of the qualification test, the DUPIC pellet fabrication processes were qualified and accepted by AECL. 8 batches of experiments were performed to fabricate 375 DUPIC pellets satisfying the requirements of NRU irradiation test under control of the quality assurance manual complying with CAN3-Z299.2-85. Sintered densities of the fabricated DUPIC pellets ranged from 10.26 g/cm{sup 3} to 10.43 g/cm{sup 3}. The DUPIC pellets have been stored in a box filled with helium gas. The pellets will be used to fabricate DUPIC elements for the irradiation testing.

  3. Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2008-01-01

    1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy. 1.3 This practice addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It i...

  4. Dyeing behaviour of gamma irradiated cotton fabric using Lawson dye extracted from henna leaves (Lawsonia inermis)

    Science.gov (United States)

    Rehman, Fazal-ur; Adeel, Shahid; Qaiser, Summia; Ahmad Bhatti, Ijaz; Shahid, Muhammad; Zuber, Mohammad

    2012-11-01

    Dyeing behavior of gamma irradiated cotton fabric using Lawson dye extracted from henna leaves has been investigated. Cotton and dye powder are irradiated to different absorbed doses of 2, 4, 6, 8 and 10 kGy using Cs-137 gamma irradiator. The dyeing parameters such as dyeing time, electrolyte (salt) concentration and mordant concentrations using copper and iron as mordants are optimized. Dyeing is performed using un-irradiated and irradiated cotton with dye solutions and their color strength values are evaluated in CIE Lab system using Spectraflash -SF650. Methods suggested by International Standard Organization (ISO) have been employed to investigate the colourfastness properties such as colourfastness to light, washing and rubbing of irradiated dyed fabric. It is found that gamma ray treatment of cotton dyed with extracts of henna leaves has significantly improved the color strength as well as enhanced the rating of fastness properties.

  5. Processing, quality and safety of irradiation - and high pressure processed meat and seafood products

    Science.gov (United States)

    In the past two decades, worldwide demands for meat and seafood products have increased dramatically due to the improved economical condition in many countries. To meet the demand, the producers have increased the production of meat and seafood products as well as applied new processing techniques t...

  6. Systematic fabrication of chitosan nanoparticle by gamma irradiation

    Science.gov (United States)

    Pasanphan, Wanvimol; Rimdusit, Pakjira; Choofong, Surakarn; Piroonpan, Thananchai; Nilsuwankosit, Sunchai

    2010-10-01

    The present investigation is mainly focused on the systematic preparation of chitosan nanoparticle in the potential range 1-100 nm using γ-ray irradiation. The effect of irradiation conditions in terms of physical form of chitosan, i.e. flake, colloidal and acidic solution, and γ-ray dose was studied. The molecular weights of chitosan were 10, 25, and >1000 times reduced when irradiated with the γ-ray dose as high as 100 kGy in Chi-flake, Chi-colloid, and Chi-acid, respectively. The particle size reduced to 70 nm after being irradiated to only 10 kGy γ-rays and it showed a tendency to decrease when the γ-ray doses were increased. The γ-rays effectively induced the reduction of chitosan particle size to <100 nm with narrow size distribution. The effective size reduction was particularly observed in Chi-colloid. Heterogeneous chemical conjugation of deoxycholic acid onto 10 kGy irradiated Chi-colloid resulted in narrow particle size as small as 50 nm.

  7. Systematic fabrication of chitosan nanoparticle by gamma irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Pasanphan, Wanvimol, E-mail: wanvimol.p@ku.ac.t [Department of Applied Radiation and Isotopes, Faculty of Science, Kasetsart University, Bangkok 10900 (Thailand); Rimdusit, Pakjira; Choofong, Surakarn [Department of Applied Radiation and Isotopes, Faculty of Science, Kasetsart University, Bangkok 10900 (Thailand); Piroonpan, Thananchai; Nilsuwankosit, Sunchai [The Department of Nuclear Technology, Faculty of Engineering, Chulalongkorn University, Bangkok 10330 (Thailand)

    2010-10-15

    The present investigation is mainly focused on the systematic preparation of chitosan nanoparticle in the potential range 1-100 nm using {gamma}-ray irradiation. The effect of irradiation conditions in terms of physical form of chitosan, i.e. flake, colloidal and acidic solution, and {gamma}-ray dose was studied. The molecular weights of chitosan were 10, 25, and >1000 times reduced when irradiated with the {gamma}-ray dose as high as 100 kGy in Chi-flake, Chi-colloid, and Chi-acid, respectively. The particle size reduced to 70 nm after being irradiated to only 10 kGy {gamma}-rays and it showed a tendency to decrease when the {gamma}-ray doses were increased. The {gamma}-rays effectively induced the reduction of chitosan particle size to <100 nm with narrow size distribution. The effective size reduction was particularly observed in Chi-colloid. Heterogeneous chemical conjugation of deoxycholic acid onto 10 kGy irradiated Chi-colloid resulted in narrow particle size as small as 50 nm.

  8. Fabrication of Rubrene Thin Film Transistor on Polystyrene Irradiated by Electron Beam

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jae Joon; Park, Jiwon; Cho, Sung Oh [Korea Advanced Institute of Science and Technology, Daejeon (Korea, Republic of); Lee, Hyeok Moo [LG Chem Research Park Battery Tech Center, Daejeon (Korea, Republic of); Lee, Junghwi; Cho, Sung Oh [Hanbat National Univ., Daejeon (Korea, Republic of)

    2014-05-15

    We present an unprecedented method to fabricate high-crystalline rubrene TFTs by combining of the abrupt heating technique and the polystyrene buffer layer irradiated by electron beam. For this PS buffer layer, we irradiated electron beam of optimized fluences. By electron beam irradiation, the hydrocarbon chains of PS were cross-linked without any initiators or agents, and chain segmental motions of PS were appeared at the irradiated area. Subsequently, abrupt heating of samples changed the crystalline phase of rubrene from as-deposited amorphous to orthorhombic phase only at irradiated samples without giving any damage to semiconductor. In summary, we have presented an unconventional approach to fabricate crystalline rubrene active layers and high quality rubrene thin film transistors. By using electron beam irradiation of PS and subsequent crystallization induced by abrupt heating, orthorhombic phase rubrene with high crystalline quality was fabricated successfully. We believe that this unprecedented technique using crosslinking of dielectric layer can be applied to not only PS but also many polymeric materials which can be cross-linked by electron beam. Furthermore, we could expect that by patterning of electron beam, in other words selective irradiation of electron beam, patterned rubrene with high resolution can be realized by adopting direct electron beam lithography techniques.

  9. Fabrication of high aspect ratio nanocell lattices by ion beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Ishikawa, Osamu [School of Environmental Science and Technology, Kochi University of Technology, Tosayamada, Kami, Kochi 782-8502 (Japan); Nitta, Noriko, E-mail: nitta.noriko@kochi-tech.ac.jp [School of Environmental Science and Technology, Kochi University of Technology, Tosayamada, Kami, Kochi 782-8502 (Japan); Center for Nanotechnology, Research Institute, Kochi University of Technology, Tosayamada, Kami, Kochi 782-8502 (Japan); Taniwaki, Masafumi [School of Environmental Science and Technology, Kochi University of Technology, Tosayamada, Kami, Kochi 782-8502 (Japan)

    2016-11-01

    Highlights: • Nanocell lattice with a high aspect ratio on InSb semiconductor surface was fabricated by ion beam irradiation. • The fabrication technique consisting of top-down and bottom-up processes was performed in FIB. • High aspect ratio of 2 was achieved in nanocell lattice with a 100 nm interval. • The intermediate-flux irradiation is favorable for fabrication of nanocell with a high aspect ratio. - Abstract: A high aspect ratio nanocell lattice was fabricated on the InSb semiconductor surface using the migration of point defects induced by ion beam irradiation. The fabrication technique consisting of the top-down (formation of voids and holes) and bottom-up (growth of voids and holes into nanocells) processes was performed using a focused ion beam (FIB) system. A cell aspect ratio of 2 (cell height/cell diameter) was achieved for the nanocell lattice with a 100 nm dot interval The intermediate-flux ion irradiation during the bottom-up process was found to be optimal for the fabrication of a high aspect ratio nanocell.

  10. Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

    Energy Technology Data Exchange (ETDEWEB)

    Ross, Ralph T. E-mail: Ralph.T.Ross@usda.gov; Engeljohn, Dan

    2000-03-01

    Recently there has been a renewed focus on food irradiation in the United States (US) for the disinfestation of fresh fruits and vegetables to eliminate pests from imported agricultural commodities that could threaten the economic viability of American agriculture and for the control of bacterium E. coli 0157:H7 in beef, a pathogen that threatens the safety of the US domestic food supply. In January 1999 USDA/APHIS published in the Federal Register a rule which authorized irradiation as a guarantee treatment for papayas for movement from Hawaii to the US mainland. This treatment was never used for a number of reasons. However, in December, 1993, the US Environmental Protection Agency (EPA) published its final rule to terminate production and consumption of methyl bromide, the only remaining broad spectrum fumigant for disinfesting agricultural commodities for pests of quarantine significance on imported and exported commodities. With increased global trade pressures and the possible loss of methyl bromide as a fumigant for regulatory pests treatment made it imperative that practical treatment options be explored including irradiation. In May 1996, USDA/APHIS published a Notice of Policy which sets forth a policy statement that share positions and policies of USDA concerning the use of irradiation as a phytosanitary treatment. Subsequently in July, 1997, USDA/APHIS amended its Hawaiian regulation by increasing the dose required for papayas intended for interstate movement and by allowing carambolas and litchis also to move interstate as well. Fruits from Hawaii to the US mainland are currently being irradiated and distributed in commerce throughout the US Irradiation treatments now afford movement of many exotic fruits to the US mainland that could not be done earlier due to the lack of available treatment methods. To help combat this potential public health problem, the US Food and Drug Administration (FDA) approved treating red meat products. This process has been

  11. Detection of irradiated quail meat by using DNA comet assay and evaluation of comets by image analysis

    Science.gov (United States)

    Erel, Yakup; Yazici, Nizamettin; Özvatan, Sumer; Ercin, Demet; Cetinkaya, Nurcan

    2009-09-01

    A simple technique of microgel electrophoresis of single cells (DNA comet assay) was used to detect DNA comets in irradiated quail meat samples. Obtained DNA comets were evaluated by both photomicrographic and image analysis. Quail meat samples were exposed to radiation doses of 0.52, 1.05, 1.45, 2.00, 2.92 and 4.00 kGy in gamma cell (gammacell 60Co, dose rate 1.31 kGy/h) covering the permissible limits for enzymatic decay and stored at 2 °C. The cells isolated from muscle (chest, thorax) in cold PBS were analyzed using the DNA comet assay on 1, 2, 3, 4, 7, 8 and 11 day post irradiation. The cells were lysed between 2, 5 and 9 min in 2.5% SDS and electrophorosis was carried out at a voltage of 2 V/cm for 2 min. After propidium iodide staining, the slides were evaluated through a fluorescent microscope. In all irradiated samples, fragmented DNA stretched towards the anode and damaged cells appeared as a comet. All measurement data were analyzed using BS 200 ProP with software image analysis (BS 200 ProP, BAB Imaging System, Ankara, Turkey). The density of DNA in the tails increased with increasing radiation dose. However, in non-irradiated samples, the large molecules of DNA remained relatively intact and there was only minor or no migration of DNA; the cells were round or had very short tails only. The values of tail DNA%, tail length and tail moment were significantly different and identical between 0.9 and 4.0 kGy dose exposure, and also among storage times on day 1, 4 and 8. In conclusion, the DNA Comet Assay EN 13784 standard method may be used not only for screening method for detection of irradiated quail meat depending on storage time and condition but also for the quantification of applied dose if it is combined with image analysis. Image analysis may provide a powerful tool for the evaluation of head and tail of comet intensity related with applied doses.

  12. Anisotropy in CNT composite fabricated by combining directional freezing and gamma irradiation of acrylic acid

    OpenAIRE

    Osička, Josef; Ilčíková, Marketa; Mrlík, Miroslav; Al-Maadeed, Mariam Ali S.A.; Šlouf, Miroslav; Tkac, Jan; Kasák, Peter

    2016-01-01

    A novel fabrication process for composite consisting of organized modified carbon nanotubes (CNT) in the polyacrylic acid (PAA) matrix has been developed. The CNT were organized along crystallite domains during a directional freezing process and subsequently fixed by the gamma irradiation induced polymerization and crosslinking in solid state. Different morphology and distribution of CNT in fabricated and conventionally prepared composites were investigated by scanning and transmission electr...

  13. High-irradiance effects in femosecond laser fabrication

    Directory of Open Access Journals (Sweden)

    Buividas Ričardas

    2013-11-01

    Full Text Available Laser micro-fabrication and micro-structuring of materials is usually carried out at the conditions close to the dielectric breakdown. Interplay between multi-photon and avalanche generation of electrons and thermal relaxation become critically important at those conditions in photo-polymerization, waveguide writing in glasses and for creation of new materials at the focal region. Relevant mechanisms of structuring are reviewed and discussed.

  14. Fabrication of porous silicon based tunable distributed Bragg reflectors by anodic etching of irradiated silicon

    Energy Technology Data Exchange (ETDEWEB)

    Vendamani, V.S. [School of Physics, University of Hyderabad, Hyderabad 500046 (India); Department of Physics, Pondicherry University, Puducherry 605014 (India); Dang, Z.Y. [Department of Physics, Centre for Ion Beam Applications (CIBA), National University of Singapore, Singapore 117542 (Singapore); Ramana, P.; Pathak, A.P. [School of Physics, University of Hyderabad, Hyderabad 500046 (India); Ravi Kanth Kumar, V.V. [Department of Physics, Pondicherry University, Puducherry 605014 (India); Breese, M.B.H. [Department of Physics, Centre for Ion Beam Applications (CIBA), National University of Singapore, Singapore 117542 (Singapore); Nageswara Rao, S.V.S., E-mail: svnsp@uohyd.ernet.in [School of Physics, University of Hyderabad, Hyderabad 500046 (India)

    2015-09-01

    Highlights: • Fabrication of tunable distributed Bragg reflectors (DBRs) by gamma/ion irradiation of Si and subsequent formation of porous silicon multilayers has been described. • The central wavelength and the width of the stop band are found to decrease with increase in irradiation fluence. • The Si samples irradiated with highest fluence of 2 × 10{sup 13} ions/cm{sup 2} (100 MeV Ag ions) and 60 kGy (gamma) showed a central reflection at λ = 476 nm and 544 nm respectively, in contrast to un-irradiated sample, where λ = 635 nm. • The observed changes in the central wavelengths are attributed to the density of defects generated by gamma and ion irradiation in c-Si. • This study is expected to provide useful information for fabricating tunable wave reflectors for optical communication and other device applications. - Abstract: We report a study on the fabrication of tunable distributed Bragg reflectors (DBRs) by gamma/ion irradiation of Si and subsequent formation of porous silicon multilayers. Porous Si multilayers with 50 bilayers were designed to achieve high intensity of reflection. The reflection spectra appear to have a broad continuous band between 400 and 800 nm with a distinct central wavelength corresponding to different wave reflectors. The central wavelength and the width of the stop band are found to decrease with increase in irradiation fluence. The Si samples irradiated with highest fluence of 2 × 10{sup 13} ions/cm{sup 2} (100 MeV Ag ions) and 60 kGy (gamma) showed a central reflection at λ = 476 nm and 544 nm respectively, in contrast to un-irradiated sample, where λ = 635 nm. The observed changes are attributed to the density of defects generated by gamma and ion irradiation in c-Si. These results suggest that the gamma irradiation is a convenient and alternative method to tune the central wavelength of reflection without creating high density of defects by high energy ion implantation. This study is expected to provide useful

  15. Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage

    Science.gov (United States)

    Rababah, Taha

    The purpose of this study included: preparing plant extracts and evaluating these extracts for total phenolics and antioxidant activities (AA); infusing extract/combination that demonstrates superior AA into chicken breast and irradiating at 3.0 kGy; evaluating the physicochemical properties of irradiated and non-irradiated raw and cooked chicken breast at 5°C for 12 days and -20°C for 9 months; and selecting the extracts that demonstrated desirable AA, infusing these extracts into chicken breast and evaluating head-space volatiles, and conducting sensory evaluation. The total phenolic content and AA of the plant extracts ranged from 24.8 to 92.5 mg/g dry material (conjugated diene of methyl linoleate) and 3.4 to 86.3%, respectively. The AA of plant extracts using oxidative stability instrument were 4.6 to 10.2 h (Induction time). Green tea and grape seed extracts had the highest AA within several plant extracts, and were selected to retard lipid oxidation in further studies. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: Green tea and grape seed extracts alone/in combination and tert-butylhydroquinone. The results showed that irradiation had no significant effect on pH, water holding capacity, but increased the redness and carbonyls in raw meats (p extracts into meats increased lightness and decreased redness as well as hardness and shear force. Irradiation increased TBARS, hexanal, and pentanal values in raw and cooked meats. Addition of plant extracts decreased the amount of TBARS, hexanal, pentanal, and carbonyl values. Similar results were observed when the samples were stored at -20°C for 9 months. Descriptive sensory flavor results showed that irradiation did not affect the flavor attributes. Consumer, descriptive, and instrumental results showed that irradiation increased toughness, green tea improved the meat color, and the panel indicated that irradiation decreased the tenderness of the

  16. Fabrication of silver nanoparticles by highly intense laser irradiation of aqueous solution

    Energy Technology Data Exchange (ETDEWEB)

    Nakamura, Takahiro; Magara, Hideyuki; Herbani, Yuliati; Sato, Shunichi [Tohoku University, Institute of Multidisciplinary Research for Advanced Materials, Sendai (Japan)

    2011-09-15

    Silver (Ag) nanoparticles were fabricated by highly intense femtosecond laser irradiation of aqueous solutions of silver nitrate (AgNO{sub 3}) with various concentrations. After irradiation, a broad absorption peak at around 420 nm originating from surface plasmon resonance of Ag nanoparticles was observed in 30 and 300 mM solutions. Transmission electron microscopy revealed that Ag nanoparticles produced in 300 mM AgNO{sub 3} solution had a typical size in the range of 2 to 20 nm and a mean size of 4 nm. The addition of 1.0 x 10{sup -2} wt% polyvinylpyrrolidone as a dispersant to the 300 mM solution caused a narrower particle size distribution as well as a narrower absorption peak width after the laser irradiation. As a result, Ag nanoparticles with a mean particle size of about 2 nm were fabricated. (orig.)

  17. Fabrication and Quality Inspection of U-10wt.%Zr Fuel Rod for Irradiation Test

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Ki Hwan; Song, Hoon; Oh, Seok Jin; Lee, Jung Won; Park, Jeong Yong; Lee, Chan Bock [KAERI, Daejeon (Korea, Republic of)

    2016-05-15

    Metallic fuel has advantages such as simple fabrication procedures, good neutron economy, high thermal conductivity, excellent compatibility with a Na coolant and inherent passive safety. Metal fuels such as U-Zr alloy have been considered as a starting driver fuel for a proto-type Gen-IV sodium cooled fast reactor (PGSFR) in Korea. To confirm the design and fabrication technologies of metallic fuels with FMS cladding for the loading of metallic fuel in PGSFR, an irradiation test will be performed in BOR-60 in Russia in 2016. In this study, U-10wt.%Zr fuel rods using low enrichment uranium (LEU) have been fabricated and inspected in quality for the fuel verification of PGSFR. Fuel slugs per melting batch without casting defects were fabricated by development of the advanced casting technology and evaluation tests. The optimal GTAW welding conditions and parameters were also established through lots of experiments. And, the qualification test carried out to prove the weld quality of end plug welding of the metallic fuel rods. The wire wrapping of metallic fuel rods for the irradiation test was successfully accomplished in KAERI. So, PGSFR fuel rods for the irradiation test in BOR-60 have been soundly fabricated in KAERI.

  18. Fabrication of iridium oxide nanoparticles supported on activated carbon powder by flashlight irradiation for oxygen evolutions

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Dong-Hyun; Park, Sung-Hyeon [School of Mechanical Engineering, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791 (Korea, Republic of); Choi, Jinseong; Yi, Mi Hye [Eco Technology Center of the Hyundai Motor Company, 17-5 Mabuk-ro, Giheung-gu, Youngin-si, Gyeonggi-do 446-716 (Korea, Republic of); Kim, Hak-Sung, E-mail: kima1774@gmail.com [School of Mechanical Engineering, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791 (Korea, Republic of); Institute of Nano Science and Technology, Hanyang University, Seoul 133-791 (Korea, Republic of)

    2015-11-15

    Graphical abstract: Iridium supported on activated carbon was oxidized by flashlight irradiation at room temperature in ambient condition. - Highlights: • Ir was oxidized by flashlight irradiation at room temperature in ambient condition. • The Pt–IrO{sub 2}/C has a higher net current density than those of Pt–Ir/C and Pt/C. • During the flashlight process, an activated carbon was not damaged. • Flashlight irradiation purified an activated carbon by removing contaminants. - Abstract: In this study, iridium oxide (IrO{sub 2}) nanoparticles supported on activated carbon were fabricated for oxygen evolutions using a flashlight irradiation process at room temperature under ambient conditions within a few milliseconds. The fabricated IrO{sub 2} nanoparticles were decorated on the activated carbon surface and enlarged to 3.51 nm as average diameter from an initial value of 1.54 nm. The fabricated IrO{sub 2} nanoparticles were characterized using high-resolution transmission electron microscopy (HRTEM), X-ray diffraction (XRD) analysis, X-ray photoelectron spectroscopy (XPS), Raman spectroscopy, and linear sweep voltammetry (LSV) for the oxygen evolution reaction.

  19. Studies on the safety and consumer acceptance of gamma irradiated meats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Il Jun [Hallym University, Kangwon (Korea); Lee, Cherl Ho [Korea University, Seoul (Korea); Kim, Jung Hee [Seoul Women' s University, Seoul (Korea)

    1999-04-01

    Gamma irradiation was applied to beefs (0-5 kGy) and porks (0-30 kGy) for evaluation of their possible genotoxicity, acute toxicity and four-week oral toxicity. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, no significant differences were found between the control and treatment groups. In the study of rat hepatocarcinogenesis, the consumption of gamma irradiated beef and pork not only does not affect the formation of lipid peroxide and membrane stability but also has a possibility to inhibit hepatocarcinogenesis. Also, the consumption of {gamma} - irradiated beef and pork does not affect antioxidative defense system. In the study of the biological safety of korean red pepper, no difference was found on microbial growth between pepper extract alone or irradiated pepper extract. In the preservation study of korean traditional rice-cake(garedok), irradiation dose below 10kGy had no influence on typical sensory characteristics. The shelf-life in rice-cakes with different conditions was the longest on 10kGy treatment than 5kGy. In investigation of the consumer attitude toward irradiated foods, the main reason for the concern about irradiated foods is that compounds in the products formed by irradiation. Therefore, regulatory authorities must be encouraged to permit the sale of irradiated items when wholesomeness is established. (author). 94 refs.,31 figs., 62 tabs.

  20. Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat

    Energy Technology Data Exchange (ETDEWEB)

    Shamsuzzaman, K.; Lucht, L.; Chuaqui-Offermanns, N

    1994-07-01

    The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 10{sup 6} CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1{sup o}C), and stored at 8{sup o}C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8{sup o}C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments. (author)

  1. Fabrication of a CANFLEX-RU designed bundle for power ramp irradiation test in NRU

    Energy Technology Data Exchange (ETDEWEB)

    Cho, Moon Sung

    2000-11-01

    The BDL-443 CANFLEX-RU bundle AKW was fabricated at Korea Atomic Energy Research Institute (KAERI) for power ramp irradiation testing in NRU reactor. The bundle was fabricated with IDR and ADU fuel pellets in adjacent elements and contains fuel pellets enriched to 1.65 wt% {sup 235}U in the outer and intermediate rings and also contains pellets enriched to 2.00 wt% {sup 235}U in the inner ring. This bundle does not have a center element to allow for insertion on a hanger bar. KAERI produced the IDR pellets with the IDR-source UO{sub 2} powder supplied by BNFL. ADU pellets were fabricated and supplied by AECL. Bundle kits (Zircaloy-4 end plates, end plugs, and sheaths with brazed appendages) manufactured at KAERI earlier in 1996 were used for the fabrication of the bundle. The CANFLEX bundle was fabricated successfully at KAERI according to the QA provisions specified in references and as per relevant KAERI drawings and technical specification. This report covers the fabrication activities performed at KAERI. Fabrication processes performed at AECL will be documented in a separate report.

  2. Bacterial Diversity in Buffalo Meat and Bowel from Traditional Market and the Sensitivity of Some Bacteria to Irradiation and Antibiotics

    Directory of Open Access Journals (Sweden)

    Harsojo

    2015-08-01

    Full Text Available The population of buffaloes in Indonesia was 1.37 million in 2012, representing an increase of 5.5 % over its population the previous year. Buffaloes have been in Indonesia for such a long time, they have become a part of the lives of the majority of the Indonesian society. Research has been conducted to know the bacteria diversity in domestic buffalo meat and bowels from traditional markets in Pandeglang, Banten, in order to ascertain their safety based on their initial contamination and also to study the sensitivity of several of the bacteria to irradiation and antibiotics. The total bacterial was assessed by total plate count method as index of quality. The buffalo meat and bowel samples were taken from livers, intestines, lymph, lungs and tripe. Results showed that the contaminating bacteria were aerobic bacteria, coliform bacteria including Escherichia coli (E. coli, and Staphylococcus spp. in buffalo meat and bowel. The numbers of aerobic bacteria were in the 1.7×105- 2.3×106 CFU/g range, while the total coliform bacteria were in the 2.0×103- 6.8×104 CFU/g range. The total number of E. coli was in the 2.0×103- 6.0×104 CFU/g range, and Staphylococcus spp. was in the 2.0×104- 2.7×105 CFU/g range. No Salmonella was detected in any of the samples observed. The total coliform bacteria, E. coli, and Staphylococcus spp. in all buffalo meat and bowel samples exceeded the maximum numbers of microbes permitted by the Indonesian National Standard (SNI. The maximum of total coliform, E. coli, and Staphylococcus spp. permitted by SNI are 1.0×102, 1.0×10 and 1.0×102 CFU/g, respectively. The D10 values of S. aureus were in the 0.13 - 0.23 kGy range, while for E. coli they were in the 0.07 - 0.13 kGy range. The isolate of S. aureus from the lungs was the most resistant to cefoxitin, tetracycline, and amoxicillin antibiotics. The isolate of E. coli from buffalo bowels were almost sensitive to cefoxitin, tetracycline, and amoxicillin antibiotics.

  3. Fabrication of independent nickel microstructures with anodizing of aluminum,laser irradiation, and electrodeposition

    Institute of Scientific and Technical Information of China (English)

    T. Kikuchi; M. Sakairi; H. Takahashi

    2003-01-01

    Independent microstructures made of Ni metal were fabricated by five sequential processes: porous anodic oxide film for-mation, pore sealing, laser irradiation, Ni electroplating, and removal of the aluminum substrate and anodic oxide films. Aluminumplates and rods were anodized in an oxalic acid solution to form porous type anodic oxide films, and then immersed in boiling dis-tilled water for pore sealing. The anodized and pore-sealed specimens were irradiated with a pulsed neodymium-doped yttrium alu-minum garnet (Nd-YAG) laser beam in a Ni plating solution to remove anodic oxide film locally by rotating and moving up / downwith an XYZθ-stage. Nickel was deposited at the area where film had been removed by cathodic polarization in the solution beforeremoving the aluminum substrate and anodic oxide films in NaOH solutions. Cylindrical or plain network structures were fabricated successfully.

  4. Fabrication of DUPIC Fuel for the 6th Irradiation Test at HANARO Research Reactor

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Woong Ki; Lee, D. Y.; Cho, K. H.; Kim, S. S.; Lee, J. W.; Lee, Jae W.; Park, G. I.; Lee, C. Y.; Yang, M. S

    2006-02-15

    In this study, 15 DUPIC pellets and two mini-elements were fabricated to precisely investigate the thermal characteristics of DUPIC fuel. As a result of the experiment, DUPIC pellets with 10.221{approx}10.278 g/cm{sup 3} (94.5{approx}95.0 % of T.D.) of sintered density and less than Ra 0.96 {mu}m of surface roughness satisfying the specifications of DUPIC fuel for the 6th irradiation test have been remotely fabricated at hot cell. 5 DUPIC pellets including 3 pellets equipped with thermal sensor in the center of the pellet were loaded in a mini-element. Endcap welding of the mini-element was performed by Nd:YAG laser. The DUPIC mini-elements assembled in an instrumented rig will be irradiated at HANARO research reactor.

  5. Characterization of proton irradiated 3D-DDTC pixel sensor prototypes fabricated at FBK

    Energy Technology Data Exchange (ETDEWEB)

    La Rosa, A., E-mail: alessandro.larosa@cern.ch [CERN, Geneva 23, CH-1211 (Switzerland); Boscardin, M. [Fondazione Bruno Kessler, FBK-CMM, Via Sommarive 18, I-38123 Trento (Italy); Cobal, M. [Universita degli Studi di Udine and INFN Trieste, Gruppo Collegato di Udine, Via delle Scienze 208, I-33100 Udine (Italy); Dalla Betta, G.-F. [DISI, Universita degli Studi di Trento and INFN Padova, Gruppo Collegato d Trento, Via Sommarive 14, I-38123 Trento (Italy); Da Via, C. [School of Physics and Astronomy, University of Manchester, Oxford Road, Manchester M13 9PL (United Kingdom); Darbo, G. [INFN Sezione di Genova, Via Dodecaneso 33, I-14146 Genova (Italy); Gallrapp, C. [CERN, Geneva 23, CH-1211 (Switzerland); Gemme, C. [INFN Sezione di Genova, Via Dodecaneso 33, I-14146 Genova (Italy); Huegging, F.; Janssen, J. [Physikalisches Institut, Universitaet Bonn, Nussallee 12, D-53115 Bonn (Germany); Micelli, A. [Universita degli Studi di Udine and INFN Trieste, Gruppo Collegato di Udine, Via delle Scienze 208, I-33100 Udine (Italy); Pernegger, H. [CERN, Geneva 23, CH-1211 (Switzerland); Povoli, M. [DISI, Universita degli Studi di Trento and INFN Padova, Gruppo Collegato d Trento, Via Sommarive 14, I-38123 Trento (Italy); Wermes, N. [Physikalisches Institut, Universitaet Bonn, Nussallee 12, D-53115 Bonn (Germany); Zorzi, N. [Fondazione Bruno Kessler, FBK-CMM, Via Sommarive 18, I-38123 Trento (Italy)

    2012-07-21

    In this paper we discuss results relevant to 3D Double-Side Double Type Column (3D-DDTC) pixel sensors fabricated at FBK (Trento, Italy) and oriented to the ATLAS upgrade. Some assemblies of these sensors featuring different columnar electrode configurations (2, 3, or 4 columns per pixel) and coupled to the ATLAS FEI3 read-out chip were irradiated up to large proton fluences and tested in laboratory with radioactive sources. In spite of the non-optimized columnar electrode overlap, sensors exhibit reasonably good charge collection properties up to an irradiation fluence of 2 Multiplication-Sign 10{sup 15}n{sub eq}cm{sup -2}, while requiring bias voltages in the order of 100 V. Sensor operation is further investigated by means of TCAD simulations which can effectively explain the basic mechanisms responsible for charge loss after irradiation.

  6. Characterization of proton irradiated 3D-DDTC pixel sensor prototypes fabricated at FBK

    CERN Document Server

    La Rosa, A; Cobal, M; Betta, G -F Dalla; Da Via, C; Darbo, G; Gallrapp, C; Gemme, C; Huegging, F; Janssen, J; Micelli, A; Pernegger, H; Povoli, M; Wermes, N; Zorzi, N

    2012-01-01

    In this paper we discuss results relevant to 3D Double-Side Double Type Column (3D-DDTC) pixel sensors fabricated at FBK (Trento, Italy) and oriented to the ATLAS upgrade. Some assemblies of these sensors featuring different columnar electrode configurations (2, 3, or 4 columns per pixel) and coupled to the ATLAS FEI3 read-out chip were irradiated up to large proton fluences and tested in laboratory with radioactive sources. In spite of the non optimized columnar electrode overlap, sensors exhibit reasonably good charge collection properties up to an irradiation fluence of 2 x 10**15 neq/cm2, while requiring bias voltages in the order of 100 V. Sensor operation is further investigated by means of TCAD simulations which can effectively explain the basic mechanisms responsible for charge loss after irradiation.

  7. Functional characterization of irradiated 3D-DDTC pixel sensor prototypes fabricated at FBK

    CERN Document Server

    La Rosa, A; Cobal, M; Da Viá, C; Betta, G F Dalla; Darbo, G; Gallrapp, C; Gemme, C; Huegging, F; Janssen, J; Micelli, A; Pernegger, H; Povoli, M; Wermes, N; Zorzi, N

    2011-01-01

    In this paper we discuss results relevant to 3D Double-Side Double Type Column (3D-DDTC) pixel sensors fabricated at FBK (Trento, Italy) and oriented to the ATLAS upgrade. Several assemblies of these sensors featuring various columnar electrode configurations (2, 3, or 4 columns per pixel) and coupled to the ATLAS FE-I3 read-out chip were irradiated up to large particle fluences and tested in laboratory with radioactive sources. In spite of the non optimized columnar electrode overlap, sensors exhibit reasonably good charge collection properties up to an irradiation fluence of 2 10**15 neq/cm2 while requiring bias voltages of at most 160V. Sensor operation is further investigated by means of TCAD simulations which can effectively explain the basic mechanisms responsible for charge loss after irradiation.

  8. Cationization and gamma irradiation effects on the dyeability of polyester fabric towards disperse dyes

    Science.gov (United States)

    Zohdy, Maged H.

    2005-06-01

    The effect of hydrazine hydrate (HZH) treatment and/or gamma irradiation on the dyeing, mechanical and thermal properties of polyester fabrics (PET) was studied. The different factors that may affect the dyeing performance, such as concentrations of HZH, benzyl alcohol and pH values, were investigated. In this regard, the colour strength of untreated polyester fabrics dyed with the dyestuffs Dispersol blue BR, Dispersol orange B2R and Dispersol red B2B was found to be 10.34, 10.76 and 10.12 compared to 24.61, 24.90 and 23.00 in the case of irradiated and HZH-treated polyester fabrics, respectively. These colour strength values were achieved by preirradiation at a dose of 75 kGy followed by treatment with 15 ml l-1 of HZH. Thermogravimetric analysis (TGA) showed that the thermal decomposition stability was improved by using gamma irradiation and the treatment with HZH as indicated by the calculated activation energies. FT-IR spectroscopy showed that the treatment with HZH acts as cationizer prior to dyeing with disperse dyes.

  9. Sulfonation of polyester fabrics by gaseous sulfur oxide activated by UV irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kordoghli, Bessem [Laboratory of Applied Chemical and Environment (UR-CAE) - University of Monastir (Tunisia); Textile Research Laboratory (LRT) - ISET Kasr Hellal, University of Monastir (Tunisia); Khiari, Ramzi, E-mail: khiari_ramzi2000@yahoo.fr [Laboratory of Applied Chemical and Environment (UR-CAE) - University of Monastir (Tunisia); LGP2 - Laboratory of Pulp and Paper Science, 461, Rue de la Papeterie - BP 65, 38402 Saint Martin d' Heres Cedex (France); Mhenni, Mohamed Farouk [Laboratory of Applied Chemical and Environment (UR-CAE) - University of Monastir (Tunisia); Sakli, Faouzi [Textile Research Laboratory (LRT) - ISET Kasr Hellal, University of Monastir (Tunisia); Belgacem, Mohamed Naceur [LGP2 - Laboratory of Pulp and Paper Science, 461, Rue de la Papeterie - BP 65, 38402 Saint Martin d' Heres Cedex (France)

    2012-10-01

    Highlights: Black-Right-Pointing-Pointer In this paper, an original technique was present to improve the hydrophilic properties of polyester fibres. Black-Right-Pointing-Pointer The modification of PET fabric was carried out using gaseous sulfur trioxide activated by UV irradiations. Black-Right-Pointing-Pointer We fully characterized the modified and untreated fabrics. - Abstract: This paper describes an original technique aiming to improve the hydrophilic properties of polyester fibres. In this method, the sulfonation of the aromatic rings is carried out using gaseous sulfur trioxide activated by UV irradiations. Thus, exposing the polyester textile fabric to the UVC light (wavelength around 254 nm) under a stream of sulfur trioxide leads to the fixation of -SO{sub 3}H groups. The amounts of the fixed sulfonate groups depended on the reaction conditions. Evidence of grafting deduced from the measurements of hygroscopic properties was carried out by contact angle measurement, moisture regain as well as by measuring the rate of retention. SEM and FT-IR analysis, DSC and DTA/TGA thermograms showed that no significant modifications have occurred in the bulk of the treated PET fabrics.

  10. Irradiation effects on meat: a review Efeito da irradiação na carne: uma revisão

    Directory of Open Access Journals (Sweden)

    Fábio Costa Henry

    2009-12-01

    Full Text Available Food irradiation is a process exposing food to ionizing radiations such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources. Irradiation can induce formation of isooctane-soluble carbonyl compounds in the lipid fraction and acid-soluble carbonyls in the protein fraction of meat. Increasing irradiation dose increases these compounds however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most by irradiation dose, and aldehydes (propanal, pentanal, hexanal are influenced most by packaging type (aerobiose vs vacuum. Sulfur-containing volatiles formed from sulfur-containing compounds (primarily amino acids also contribute to irradiation odor. Reducing the temperature during the irradiation process reduces the effects on odor/flavor because free radical generation and dispersion are reduced. Ultimately, radiolysis of water into free radical species may be the initiators of both lipid oxidation breakdown products and sulfur-containing volatiles responsible for irradiation odor. Methods to decrease the detrimental effects of irradiation include oxygen exclusion (vacuum packaging, replacement with inert gases (nitrogen and addition of protective agents (antioxidants.A irradiação de alimentos é um processo que expõe o alimento às radiações ionizantes tais como os raios gama, emitidos pelos isótopos radioativos 60Co e 137Cs, ou, os elétrons de alta energia e os raios X. A irradiação pode induzir a formação de compostos de carbonil isooctano solúveis na fração do lipídio e carbonils solúveis nos ácidos da fração proteica da carne. A dose crescente da irradiação aumenta estes compostos, entretanto o cozimento pode reduzi-los. Entre os componentes voláteis, 1 heptene e 1 nonene são mais influenciados pela dose de radiação, e os aldeídos (propanal, pentanal, hexanal são mais influenciados pelo tipo de embalagem

  11. [Studies on the effect of combined treatment of irradiation with vacuum packaging on ready-to-eat meat products contaminated with Listeria monocytogenes and spoilage bacteria].

    Science.gov (United States)

    Fu, Ping; Ji, Rong; Li, Yuwei; Li, Yanjun

    2002-08-01

    Altogether one hundred and fifty samples of Beijing roast duck, roast chicken and cooked meat products inoculated with approximately 1.5 x 10(3)-2.3 x 10(3) cfu/g L. monocytogenes are packed under vacuum and are irradiated with 60Co radiation at doses of 1.0, 2.0, 2.5 and 3 kGy. The results showed that L. monocytogenes in samples can be eliminated by a dose of 2.5 kGy. The resistance of the model strain 54004 to irradiation is stranger than three isolates (X20, G4 and g2). In addition, the spoilage bacteria in 150 samples of roast duck, roast chicken and cooked meat products can be killed at doses of 10.15 and 20 kGy, respectively.

  12. Development of the advanced PHWR technology -Design, fabrication and installation of irradiation facilities-

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Yong Sung; Lee, Jung Yung; Lee, Sung Hoh [Korea Atomic Energy Research Institute, Taejon (Korea, Republic of)

    1995-07-01

    The principal contents of this project are to design, fabricate and install the steady-state fuel test loop and non-instrumented capsule and to develop the instrumented capsule in HANARO for nuclear technology development. This project will be completed in 1997, the detail design, safety analysis, and procurement of main equipment for fuel test loop have been performed and also the piping in gallery and the support for IPS piping in reactor pool have been installed in 1994 as the second year of the first phase in implementing this project. In the area of non-instrumented capsule for material irradiation test, the fabrication of capsule has been completed, so the manufacturing process has been accomplished by the preparation of QA procedure manual, machining and assembling, test and inspection. In the area of instrumented capsule technology development, mock-ups of capsule and supporting system have been designed and fabricated for the development of the in-pile test technology. It has been confirmed that the capsule and supporting system are compatible with the HANARO operating conditions and structural requirements. Capsule supporting system has been installed in the HANARO. As besides, as these irradiation facilities will be installed in HANARO, review of safety concern, discussion with KINS for licensing and review of HANARO interface have been performed respectively. 36 figs, 18 tabs, 21 refs. (Author).

  13. Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus)

    Science.gov (United States)

    Suklim, Kannapha; Flick, George J.; Vichitphan, Kanit

    2014-10-01

    Blue swimming crab lump (backfin) meat were exposed to 2, 4, and 6 kGy doses of Co60 irradiation and evaluated for changes in physical, sensory properties, and Listeria monocytogenes inactivation. Irradiation up to 6 kGy resulted in no textural changes (p>0.05) in maximum shear forces; however, these exposures resulted in sensory quality changes (p0.05) on L* color value. Irradiation at 4 and 6 kGy resulted in listericidal reductions greater than 6.65 (Department of Medical Science, Ministry of Health, Thailand, [DMST] 1783) and 7.56 logs (DMST 4553). Irradiation doses of 1 and 2 kGy resulted in a reduction of 2.10 and 5.35 logs respectively of L. monocytogenes DMST 1783 and 1.56 and 4.19 logs respectively of L. monocytogenes DMST 4553. The D10 values of L. monocytogenes DMST 1783 and 4553 were 0.35 and 0.45 kGy. The study indicated that low-dose gamma irradiation would increase the safety of blue swimming crab meat without unacceptable changes in texture and L* color value.

  14. Facile preparation of super-hydrophilic poly(ethylene terephthalate) fabric using dilute sulfuric acid under microwave irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Xu, Fang [College of Textiles and Garments, Southwest University, Chongqing 400715 (China); Chongqing Engineering Research Center of Biomaterial Fiber and Modern Textile, Chongqing 400715 (China); Zhang, Guangxian, E-mail: zgx656472@sina.com.cn [College of Textiles and Garments, Southwest University, Chongqing 400715 (China); Chongqing Engineering Research Center of Biomaterial Fiber and Modern Textile, Chongqing 400715 (China); Zhang, Fengxiu [College of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715 (China); Zhang, Yuansong [College of Textiles and Garments, Southwest University, Chongqing 400715 (China); Chongqing Engineering Research Center of Biomaterial Fiber and Modern Textile, Chongqing 400715 (China)

    2015-09-15

    Highlights: • A durable super-hydrophilic PET fabric was prepared using dilute H{sub 2}SO{sub 4} under microwave irradiation. • Dilute sulfuric acid was gradually concentrated enough to sulfonate PET fabric. • Microwave irradiation made PET fabric modification highly efficient. • The mechanical properties of modified PET fibers were kept well. • The method was novel, rapid, and eco-friendly. - Abstract: The hydrophilicity of a poly(ethylene terephthalate) (PET) fabric was greatly modified by using dilute sulfuric acid, which gradually became concentrated enough to sulfonate the fabric when microwave irradiation (MW) was applied. The modified PET fabric was super-hydrophilic. Modifying the fabric caused the water contact angle to decrease from 132.46 (for the unmodified fabric) to 0°, the water absorption rate to increase from 36.45 to 119.78%, and the capillary rise height to increase from 0.4 to 14.4 cm. The hydrophilicity of the modified PET fabric was not affected by washing it many times. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy analyses showed that there were sulfonic acid groups on the modified fibers. Almost no difference between the surfaces of the unmodified and modified PET fibers was found using scanning electron microscopy. Analysis by differential scanning calorimetry showed that the unmodified and modified fabrics had similar thermostabilities. X-ray diffraction analysis of the crystalline structures of the unmodified and modified fibers showed that they were almost the same. The strength, elasticity, and rigidity of the unmodified fabric were retained by the modified fabric. The modified fabric had better dyeing properties than the unmodified fabric.

  15. Large scale silver nanowires network fabricated by MeV hydrogen (H+) ion beam irradiation

    Science.gov (United States)

    Honey, S.; Naseem, S.; Ishaq, A.; Maaza, M.; Bhatti, M. T.; Wan, D.

    2016-04-01

    A random two-dimensional large scale nano-network of silver nanowires (Ag-NWs) is fabricated by MeV hydrogen (H+) ion beam irradiation. Ag-NWs are irradiated under H+ ion beam at different ion fluences at room temperature. The Ag-NW network is fabricated by H+ ion beam-induced welding of Ag-NWs at intersecting positions. H+ ion beam induced welding is confirmed by transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Moreover, the structure of Ag NWs remains stable under H+ ion beam, and networks are optically transparent. Morphology also remains stable under H+ ion beam irradiation. No slicings or cuttings of Ag-NWs are observed under MeV H+ ion beam irradiation. The results exhibit that the formation of Ag-NW network proceeds through three steps: ion beam induced thermal spikes lead to the local heating of Ag-NWs, the formation of simple junctions on small scale, and the formation of a large scale network. This observation is useful for using Ag-NWs based devices in upper space where protons are abandoned in an energy range from MeV to GeV. This high-quality Ag-NW network can also be used as a transparent electrode for optoelectronics devices. Project supported by the National Research Foundation of South Africa (NRF), the French Centre National pour la Recherche Scientifique, iThemba-LABS, the UNESCO-UNISA Africa Chair in Nanosciences & Nanotechnology, the Third World Academy of Science (TWAS), Organization of Women in Science for the Developing World (OWSDW), the Abdus Salam ICTP via the Nanosciences African Network (NANOAFNET), and the Higher Education Commission (HEC) of Pakistan.

  16. Fabrication Control Plan for ORNL RH-LOCA ATF Test Specimens to be Irradiated in the ATR

    Energy Technology Data Exchange (ETDEWEB)

    Field, Kevin G. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Howard, Richard [Idaho National Lab. (INL), Idaho Falls, ID (United States); Teague, Michael [Idaho National Lab. (INL), Idaho Falls, ID (United States)

    2014-06-01

    The purpose of this fabrication plan is (1) to summarize the design of a set of rodlets that will be fabricated and then irradiated in the Advanced Test Reactor (ATR) and (2) provide requirements for fabrication and acceptance criteria for inspections of the Light Water Reactor (LWR) – Accident Tolerant Fuels (ATF) rodlet components. The functional and operational (F&OR) requirements for the ATF program are identified in the ATF Test Plan. The scope of this document only covers fabrication and inspections of rodlet components detailed in drawings 604496 and 604497. It does not cover the assembly of these items to form a completed test irradiation assembly or the inspection of the final assembly, which will be included in a separate INL final test assembly specification/inspection document. The controls support the requirements that the test irradiations must be performed safely and that subsequent examinations must provide valid results.

  17. Pre-irradiation induced emulsion graft polymerization of acrylonitrile onto polyethylene nonwoven fabric

    Science.gov (United States)

    Liu, Hanzhou; Yu, Ming; Deng, Bo; Li, Linfan; Jiang, Haiqing; Li, Jingye

    2012-01-01

    Acrylonitrile has been widely used in the modification of polymers by graft polymerization. In the present work, pre-irradiation induced emulsion graft polymerization method is used to introduce acrylonitrile onto PE nonwoven fabric instead of the traditional reaction in organic solvents system. The degree of grafting (DG) is measured by gravimetric method and the kinetics of the graft polymerization is studied. The existence of the graft chains is proven by Fourier transform infrared spectroscopy (FT-IR) analysis. Thermal stability of the grafted polymer is measured by Thermogravimetric analysis (TGA).

  18. CMOS sensors in 90 nm fabricated on high resistivity wafers: Design concept and irradiation results

    CERN Document Server

    Rivetti, A; Wyss, J; Bisello, D; Costa, M; Kloukinas, K; Demaria, N; Pantano, D; Rousset, J; Battaglia, M; Mansuy, C; Potenza, A; Ikemoto, Y; Giubilato, P; Chalmet, P; Mugnier, H; Silvestrin, L; Marchioro, A

    2013-01-01

    The LePix project aims at improving the radiation hardness and the readout speed of monolithic CMOS sensors through the use of standard CMOS technologies fabricated on high resistivity substrates. In this context, high resistivity means beyond 400 Omega cm, which is at least one order of magnitude greater than the typical value (1-10 Omega cm) adopted for integrated circuit production. The possibility of employing these lightly doped substrates was offered by one foundry for an otherwise standard 90 nm CMOS process. In the paper, the case for such a development is first discussed. The sensor design is then described, along with the key challenges encountered in fabricating the detecting element in a very deep submicron process. Finally, irradiation results obtained on test matrices are reported. (C) 2013 Elsevier B.V. All rights reserved

  19. Channel-optical-waveguide fabrication based on electron-beam irradiation of polyimides

    Science.gov (United States)

    Maruo, Yasuko Yamada; Sasaki, Sigekuni; Tamamura, Toshiaki

    1995-02-01

    A new-channel-waveguide-fabrication process for use with polyimide is described. The new technique uses an electron-beam-induced effect to alter the refractive index of the polyimides directly. Channel waveguides with an 8- mu m-wide, 8- mu m-deep core have been fabricated on a polyimide film by the use of electron-beam irradiation. Only one kind of polyimide (6FDA/TFDB) was used in this waveguide. The difference in refractive index between the core and the cladding was approximately 0.30% for both TE-and TM-polarized incident light when the dose was 1500 mu C/cm2, which was sufficient to produce waveguides. The optical properties of the waveguide are also demonstrated.

  20. Sulfonation of polyester fabrics by gaseous sulfur oxide activated by UV irradiation

    Science.gov (United States)

    Kordoghli, Bessem; Khiari, Ramzi; Mhenni, Mohamed Farouk; Sakli, Faouzi; Belgacem, Mohamed Naceur

    2012-10-01

    This paper describes an original technique aiming to improve the hydrophilic properties of polyester fibres. In this method, the sulfonation of the aromatic rings is carried out using gaseous sulfur trioxide activated by UV irradiations. Thus, exposing the polyester textile fabric to the UVC light (wavelength around 254 nm) under a stream of sulfur trioxide leads to the fixation of sbnd SO3H groups. The amounts of the fixed sulfonate groups depended on the reaction conditions. Evidence of grafting deduced from the measurements of hygroscopic properties was carried out by contact angle measurement, moisture regain as well as by measuring the rate of retention. SEM and FT-IR analysis, DSC and DTA/TGA thermograms showed that no significant modifications have occurred in the bulk of the treated PET fabrics.

  1. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage.

    Science.gov (United States)

    An, Kyung-A; Arshad, Muhammad Sajid; Jo, Yunhee; Chung, Namhyeok; Kwon, Joong-Ho

    2017-03-07

    This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L(*) , a(*) , and b(*) showed significant differences with respect to different doses and storage intervals; a(*) and b(*) did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.

  2. Fabrication and Comparison of Fuels for Advanced Gas Reactor Irradiation Tests

    Energy Technology Data Exchange (ETDEWEB)

    Jeffrey Phillips; Charles Barnes; John Hunn

    2010-10-01

    As part of the program to demonstrate TRISO-coated fuel for the Next Generation Nuclear Plant, a series of irradiation tests of Advanced Gas Reactor (AGR) fuel are being performed in the Advanced Test Reactor (ATR) at the Idaho National Laboratory. In the first test, called “AGR-1,” graphite compacts containing approximately 300,000 coated particles were irradiated from December 2006 until November 2009. Development of AGR-1 fuel sought to replicate the properties of German TRISO-coated particles. No particle failures were seen in the nearly 3-year irradiation to a burn up of 19%. The AGR-1 particles were coated in a two-inch diameter coater. Following fabrication of AGR-1 fuel, process improvements and changes were made in each of the fabrication processes. Changes in the kernel fabrication process included replacing the carbon black powder feed with a surface-modified carbon slurry and shortening the sintering schedule. AGR-2 TRISO particles were produced in a six-inch diameter coater using a change size about twenty-one times that of the two-inch diameter coater used to coat AGR-1 particles. Changes were also made in the compacting process, including increasing the temperature and pressure of pressing and using a different type of press. Irradiation of AGR-2 fuel began in late spring 2010. Properties of AGR-2 fuel compare favorably with AGR-1 and historic German fuel. Kernels are more homogeneous in shape, chemistry and density. TRISO-particle sphericity, layer thickness standard deviations, and defect fractions are also comparable. In a sample of 317,000 particles from deconsolidated AGR-2 compacts, 3 exposed kernels were found in a leach test. No SiC defects were found in a sample of 250,000 deconsolidated particles, and no IPyC defects in a sample of 64,000 particles. The primary difference in properties between AGR-1 and AGR-2 compacts is that AGR-2 compacts have a higher matrix density, 1.6 g/cm3 compared to about 1.3 g/cm3 for AGR-1 compacts. Based on

  3. Gel-sphere-pac fuel for thermal reactors: assessment of fabrication technology and irradiation performance

    Energy Technology Data Exchange (ETDEWEB)

    Beatty, R.L. Norman, R.E.; Notz, K.J. (comps.)

    1979-11-01

    Recent interest in proliferation-resistant fuel cycles for light-water reactors has focused attention on spiked plutonium and /sup 233/U-Th fuels, requiring remote refabrication. The gel-sphere-pac process for fabricating metal-clad fuel elements has drawn special attention because it involves fewer steps. Gel-sphere-pac fabrication technology involves two major areas: the preparation of fuel spheres of high density and loading these spheres into rods in an efficiently packed geometry. Gel sphere preparation involves three major steps: preparation of a sol or of a special solution (broth), gelation of droplets of sol or broth to give semirigid spheres of controlled size, and drying and sintering these spheres to a high density. Gelation may be accomplished by water extraction (suitable only for sols) or ammonia gelation (suitable for both sols and broths but used almost exclusively with broths). Ammonia gelation can be accomplished either externally, via ammonia gas and ammonium hydroxide, or internally via an added ammonia generator such as hexamethylenetetramine. Sphere-pac fuel rod fabrication involves controlled blending and metering of three sizes of spheres into the rod and packing by low- to medium-energy vibration to achieve about 88% smear density; these sizes have diametral ratios of about 40:10:1 and are blended in size fraction amounts of about 60% coarse, 18% medium, and 22% fine. Irradiation test results indicate that sphere-pac fuel performs at least as well as pellet fuel, and may in fact offer an advantage in significantly reducing mechanical and chemical interaction between the fuel and cladding. The normal feed for gel sphere preparation, heavy metal nitrate solution, is the usual product of fuel reprocessing, so that fabrication of gel spheres performs all the functions performed by both conversion and pellet fabrication in the case of pellet technology.

  4. Fabrication of U-10 wt.%Zr Metallic Fuel Rodlets for Irradiation Test in BOR-60 Fast Reactor

    OpenAIRE

    Ki-Hwan Kim; Jong-Hwan Kim; Seok-Jin Oh; Jung-Won Lee; Ho-Jin Lee; Chan-Bock Lee

    2016-01-01

    The fabrication technology for metallic fuel has been developed to produce the driver fuel in a PGSFR in Korea since 2007. In order to evaluate the irradiation integrity and validate the in-reactor of the starting metallic fuel with FMS cladding for the loading of the metallic fuel, U-10 wt.%Zr fuel rodlets were fabricated and evaluated for a verification of the starting driver fuel through an irradiation test in the BOR-60 fast reactor. The injection casting method was applied to U-10 wt.%Zr...

  5. Efeito da irradiação em carne de coelho congelada Effect of the irradiation in meat of frozen rabbit

    Directory of Open Access Journals (Sweden)

    Adriana Régia Marques de Souza

    2010-03-01

    Full Text Available O crescimento nacional da produção de carne de coelhos necessita de maior conhecimento sobre características da carne, bem como o efeito de um processo que permita sua maior conservação. Os cortes congelados da carne de coelho: coxa, pernil e lombo, tratados com dois tipos de antibióticos, norfloxacina e ciprofloxacina, foram irradiados nas doses de 0, 3 e 6 kGy e determinados os teores de ferro heme e não heme dos cortes. As doses de irradiação empregadas foram influentes nos teores de ferro heme e não heme, sendo que a dose de 3 kGy foi a que apresentou os maiores valores, independente do tipo de antibiótico utilizado. Para o ferro heme o antibiótico norfloxacina apresentou os maiores valores e para o ferro não heme os maiores valores foram notados para o antibiótico ciprofloxacina.The growth in national production of rabbit meat demands greater knowledge of the characteristics of the meat, as well as the effects of a process that allows greater conservation of the meat. Frozen cuts of rabbit meat: thigh, ham and loin, treated with two types of antibiotics (norfloxacyn and ciprofloxacin, were irradiated in doses of 0, 3 and 6 kGy, and the levels of heme and nonheme iron in the cuts were determined. The irradiation doses employed were influential on the levels of heme and nonheme iron, and the dose of 3 kGy was the one that presented the largest values, independent of the type of antibiotic used. For heme iron, the antibiotic norfloxacyn presented the largest values and for nonheme iron the largest values were noted for the antibiotic ciprofloxacyn.

  6. Simple technique for fabrication of shielding blocks for total body irradiation at extended treatment distances

    Directory of Open Access Journals (Sweden)

    Ravichandran R

    2009-01-01

    Full Text Available Techniques are being standardized in our department for total body irradiation (TBI with six MV photons in linear accelerator for preconditioning to bone marrow transplantation (BMT. Individualized shields with low melting point alloy are to be fabricated for shielding critical organs such as lungs, kidneys etc. A method to mount diminished dimension of shields in a tray at 3.75m is designed in the department for a teletreatment distance of four meters with magna field with A simulator image taken with the patient′s midplane (MP at one meter distance is used to mark the dimensions of lung, scaled down by a factor of 3.75/4.0. These lung dimensions are reprinted from the digital simulator image for making the shield. The methodology of the technique using digitized minification in radiography is the first of its kind to be used for shield cutting in magna field radiotherapy.

  7. Single-step fabrication of microfluidic channels filled with nanofibrous membrane using femtosecond laser irradiation

    Science.gov (United States)

    Tavangar, Amirhossein; Tan, Bo; Venkatakrishnan, K.

    2010-08-01

    In this paper, we demonstrate a new method of fabricating silicon microfluidic channels filled with a porous nanofibrous structure utilizing a femtosecond laser. The nanofibrous structure can act as a membrane used for microfiltration. This method allows us to generate both the microfluidic channel and the fibrous nanostructure in a single step under ambient conditions. Due to laser irradiation, a large number of nanoparticles ablate from the channel surface, and then aggregate and grow into porous nanofibrous structures and fill the channels. Energy dispersive x-ray spectroscopy (EDS) analysis was conducted to examine the oxygen concentration in the membrane structure. Our results demonstrated that by controlling the laser parameters including pulse repetition, pulse width and scanning speed, different microfluidic channels with a variety of porosity could be obtained.

  8. Fabrication and performances of microencapsulated paraffin composites with polymethylmethacrylate shell based on ultraviolet irradiation-initiated

    Energy Technology Data Exchange (ETDEWEB)

    Wang Yi, E-mail: wangyi@lut.cn [State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou 730050 (China); College of Petrochemical Technology, Lanzhou University of Technology, Lanzhou 730050 (China); Shi Huan [College of Petrochemical Technology, Lanzhou University of Technology, Lanzhou 730050 (China); Xia Tiandong [State Key Laboratory of Gansu Advanced Non-ferrous Metal Materials, Lanzhou University of Technology, Lanzhou 730050 (China); Zhang Ting; Feng Huixia [College of Petrochemical Technology, Lanzhou University of Technology, Lanzhou 730050 (China)

    2012-07-16

    In order to identify the validity of fabricating microencapsulated phase change material by ultraviolet irradiation-initiated method, the paraffin wax/polymethyl methacrylate microcapsules were prepared. The structural characteristics and thermal properties of the microcapsules were also determined by various techniques. The results of differential scanning calorimetry analyses indicate that the melting and freezing temperatures and latent heats of the microcapsules are 55.8 Degree-Sign C, 50.1 Degree-Sign C and 106.9 J g{sup -1}, 112.3 J g{sup -1}, respectively. Morphology and chemical characteristic analysis indicate that the spherical microcapsules were formed with average diameter of 0.21 {mu}m and maximum microencapsulation ratio of 66 wt.% without leakage of core materials. The results of accelerated thermal cyclic test show that the microcapsules have good thermal reliability and chemical stability although they were subjected 3000 melting/freezing cycles. Based on all these results, it can be concluded that the microencapsulated paraffin composites have good potential for thermal energy storage purposes and ultraviolet irradiation-initiated method is a prominent candidate for preparing microencapsulated PCMs. - Highlights: Black-Right-Pointing-Pointer Microencapsulated paraffin with PMMA shell was synthesized via self-assembly. Black-Right-Pointing-Pointer Microcapsules with excellent properties can be prepared by UV initiated method. Black-Right-Pointing-Pointer The microencapsulation ratio is as high as 66 wt.%. Black-Right-Pointing-Pointer Thermal properties are as high as comparable with microcapsules in the literature.

  9. Fabrication of the Supplemental Surveillance Capsules to Construct the Data of High-dose Irradiation Embrittlement

    Energy Technology Data Exchange (ETDEWEB)

    Cho, Young Ki; Maeng, Young Jae; Kim, Kyung Sik; Lim, Mi Joung; Yoo, Choon Sung; Kim, Byoung Chul [Korea Reactor Integrity Surveillance Technology, Daejeon (Korea, Republic of)

    2015-10-15

    In order to monitor the neutron irradiation embrittlement of the reactor vessel material, the surveillance program should be implemented during the reactor operation through the plant life. This surveillance program requires the surveillance capsules which contain the various test specimens, thermal monitors, and neutron dosimeters. For PWRs in Korea, total six surveillance capsules are installed before plant operation and are programmed to be withdrawn and tested periodically in accordance with the surveillance program. The surveillance capsules are typically installed in the downcomer region and are located closer to the reactor core than the vessel wall in order to get more accelerated embrittlement characteristics of the vessel material. The supplemental surveillance capsules were fabricated to obtain the data of high-dose irradiation embrittlement. All test specimens in the capsules were made with the archive material of Hanbit Units 3 and 4. The supplemental capsules were designed to have the same outside dimensions as the capsules of Hanbit Unit 1 and were installed in Hanbit Unit 1. The withdrawal schedule will be calculated.

  10. Fabrication of optical waveguides in KGW by swift heavy ion beam irradiation

    Science.gov (United States)

    García-Navarro, A.; Olivares, J.; García, G.; Agulló-López, F.; García-Blanco, S.; Merchant, C.; Aitchison, J. Stewart

    2006-08-01

    Irradiations with F, O at 25 MeV and C at 14 MeV energy have been performed in KGd(WO4)2 (KGW) in order to fabricate optical waveguides by a novel route based on ion irradiation instead of ion implantation. The method relies on selecting the energy high enough so as to place the maximum of the electronic stopping power a few microns inside the crystal. Then, buried isotropic layers (amorphous-like) are formed which have a low refractive index value of 1.87 (compared to the three crystalline values which are above 2.0). The refractive index profiles obtained are Gaussian-like with O ions and more step-like with the usage of C ions. Fairly low fluences in the range 1 × 1013-1 × 1014 have been successfully explored. The results have been compared to those recently obtained for LiNbO3 and have been analyzed with a theoretical model based on thermal spike concept.

  11. Mixed logic style adder circuit designed and fabricated using SOI substrate for irradiation-hardened experiment

    Science.gov (United States)

    Yuan, Shoucai; Liu, Yamei

    2016-08-01

    This paper proposed a rail to rail swing, mixed logic style 28-transistor 1-bit full adder circuit which is designed and fabricated using silicon-on-insulator (SOI) substrate with 90 nm gate length technology. The main goal of our design is space application where circuits may be damaged by outer space radiation; so the irradiation-hardened technique such as SOI structure should be used. The circuit's delay, power and power-delay product (PDP) of our proposed gate diffusion input (GDI)-based adder are HSPICE simulated and compared with other reported high-performance 1-bit adder. The GDI-based 1-bit adder has 21.61% improvement in delay and 18.85% improvement in PDP, over the reported 1-bit adder. However, its power dissipation is larger than that reported with 3.56% increased but is still comparable. The worst case performance of proposed 1-bit adder circuit is also seen to be less sensitive to variations in power supply voltage (VDD) and capacitance load (CL), over a wide range from 0.6 to 1.8 V and 0 to 200 fF, respectively. The proposed and reported 1-bit full adders are all layout designed and wafer fabricated with other circuits/systems together on one chip. The chip measurement and analysis has been done at VDD = 1.2 V, CL = 20 fF, and 200 MHz maximum input signal frequency with temperature of 300 K.

  12. Alteration by irradiation and storage at amount of heme iron in poultry meat; Alteracoes provocadas pela irradiacao e armazenamento nos teores de ferro heme em carne de frango

    Energy Technology Data Exchange (ETDEWEB)

    Souza, Adriana Regia Marques de; Arthur, Valter Arthur [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br

    2007-04-15

    Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

  13. Fabrication of U-10 wt.%Zr Metallic Fuel Rodlets for Irradiation Test in BOR-60 Fast Reactor

    Directory of Open Access Journals (Sweden)

    Ki-Hwan Kim

    2016-01-01

    Full Text Available The fabrication technology for metallic fuel has been developed to produce the driver fuel in a PGSFR in Korea since 2007. In order to evaluate the irradiation integrity and validate the in-reactor of the starting metallic fuel with FMS cladding for the loading of the metallic fuel, U-10 wt.%Zr fuel rodlets were fabricated and evaluated for a verification of the starting driver fuel through an irradiation test in the BOR-60 fast reactor. The injection casting method was applied to U-10 wt.%Zr fuel slugs with a diameter of 5.5 mm. Consequently, fuel slugs per melting batch without casting defects were fabricated through the development of advanced casting technology and evaluation tests. The optimal GTAW welding conditions were also established through a number of experiments. In addition, a qualification test was carried out to prove the weld quality of the end plug welding of the metallic fuel rodlets. The wire wrapping of metallic fuel rodlets was successfully accomplished for the irradiation test. Thus, PGSFR fuel rodlets have been soundly fabricated for the irradiation test in a BOR-60 fast reactor.

  14. Impacts of plasma-induced damage due to UV light irradiation during etching on Ge fin fabrication and device performance of Ge fin field-effect transistors

    Science.gov (United States)

    Mizubayashi, Wataru; Noda, Shuichi; Ishikawa, Yuki; Nishi, Takashi; Kikuchi, Akio; Ota, Hiroyuki; Su, Ping-Hsun; Li, Yiming; Samukawa, Seiji; Endo, Kazuhiko

    2017-02-01

    We investigated the impacts of plasma-induced damage due to UV light irradiation during etching on Ge fin fabrication and the device performance of Ge fin field-effect transistors (Ge FinFETs). UV light irradiation during etching affected the shape of the Ge fin and the surface roughness of the Ge fin sidewall. A vertical and smooth Ge fin could be fabricated by neutral beam etching without UV light irradiation. The performances of Ge FinFETs fabricated by neutral beam etching were markedly improved as compared to those of Ge FinFETs fabricated by inductively coupled plasma etching, in which the UV light has an impact.

  15. Fabrication and properties of irradiation-cross-linked poly(vinyl alcohol)/clay aerogel composites.

    Science.gov (United States)

    Chen, Hong-Bing; Liu, Bo; Huang, Wei; Wang, Jun-Sheng; Zeng, Guang; Wu, Wen-Hao; Schiraldi, David A

    2014-09-24

    Poly(vinyl alcohol) (PVOH)/clay aerogel composites were fabricated by an environmentally friendly freeze-drying of the aqueous precursor suspensions, followed by cross-linking induced by gamma irradiation without chemical additives. The influences of cross-linking conditions, i.e., absorbed dose and polymer loading as well as density on the aerogel structure and properties, were investigated. The absorbed dose of 30 kGy was found to be the optimum dose for fabricating strong PVOH composites; the compressive modulus of an aerogel prepared from an aqueous suspension containing 2 wt % PVOH/8 wt % clay increased 10-fold, and that containing 1 wt % PVOH/9 wt % clay increased 12 times upon cross-linking with a dose of 30 kGy. Increasing the solids concentration led to an increase in the mechanical strength, in accordance with the changes in microstructure from layered structure to network structure. The increase of absorbed dose also led to decreased porous size of the network structure. Cross-linking and the increase of the PVOH lead to decreased thermal stability. The strengthened PVOH/clay aerogels possess very low flammability, as measured by cone calorimetry, with heat, smoke, and volatile products release value decreasing as increasing clay content. The mechanism of flame retardation in these materials was investigated with weight loss, FTIR, WAXD, and SEM of the burned residues. The proposed mechanism is that with decreasing fuel content (increasing clay content), increased heat and mass transport barriers are developed; simultaneously low levels of thermal conductivity are maintained during the burning.

  16. 应用微波提取法与RT-PCR技术进行肉制品鉴别%Detection of Meat Species in Meat Products by Microwave Irradiation and Real-time PCR

    Institute of Scientific and Technical Information of China (English)

    陈筱婷

    2016-01-01

    为更好地利用实时荧光PCR技术鉴别肉制品的真实属性,创新性地采用微波提取法对样品均质液进行DNA提取,并且根据不同物种动物的基因序列设计特异性的引物与探针,根据实时荧光PCR扩增结果确定肉制品所含物种成分。在30份牛肉制品中,检测出有7份样品含有猪、鸡或鸭源性成分,检出率约为23.3%;在20份羊肉制品中,检测出有5份样品含有猪、鸡或鸭源性成分,检出率为25.0%。微波提取DNA的方法优化了DNA提取流程,使不同类型肉制品中提取DNA可在短时间内完成,极大地提高了检测效率。开发的样品前处理方法、DNA提取方法具有灵敏度高、特异性强等优点,可广泛应用于肉制品及其相关产品真实属性的鉴别,具有良好的社会效益与经济效益。%A unique DNA isolation protocol based on microwave irradiation and density centrifugation for the simultaneous detection of bovine, caprine, ovine, porcine, chicken and duck species in meat products by PCR using newly developed primers was described. The method had been optimized using the primers designed from mitochondrial DNA(mtDNA) sequence and tested in 50 samples. To evaluate the method, 30 beef products and 20 mutton products were analyzed by microwave irradiation and RT-PCR technique. Porcine, chicken and duck content was detected in beef products and mutton products. The design of this protocol makes it possible to pro-cess many samples in a short time. The new set of primers and the method involved showed high sensitivity in detecting beef, mutton, porcine, chicken and duck content in meat products. The present sample preparation method has the potential to be applied to other meat detection systems as well.

  17. Pre-irradiation induced emulsion co-graft polymerization of acrylonitrile and acrylic acid onto a polyethylene nonwoven fabric

    Science.gov (United States)

    Liu, Hanzhou; Yu, Ming; Ma, Hongjuan; Wang, Ziqiang; Li, Linfan; Li, Jingye

    2014-01-01

    A pre-irradiation induced emulsion co-graft polymerization method was used to introduce acrylonitrile and acrylic acid onto a PE nonwoven fabric. The use of acrylic acid is meant to improve the hydrophilicity of the modified fabric. The kinetics of co-graft polymerization were studied. The existence of polyacrylonitrile (PAN) and poly(acrylic acid) (PAAc) graft chains was proven by Fourier transform infrared spectroscopy (FTIR) analysis. The existence of the nitrile groups in the graft chains indicates that they are ready for further amidoximation and adsorption of heavy metal ions.

  18. Effect of irradiation and storage in the iron availability in lamb meat treated with different diets; Efeito da irradiacao e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas

    Energy Technology Data Exchange (ETDEWEB)

    Souza, Adriana Regia Marques de; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: acornel@cena.usp.br; arthur@cena.usp.br; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br; Couto, Meylene Aparecida Luzia [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil)]. E-mail: malcouto@esalq.usp.br

    2008-10-15

    Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g{sup -1}) and heme iron (13.78 for 10.52 mg.100 g{sup -1}). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

  19. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

    NARCIS (Netherlands)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-01-01

    Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at

  20. Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

    NARCIS (Netherlands)

    Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

    2005-01-01

    Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at

  1. Observed Changes in As-Fabricated U-10Mo Monolithic Fuel Microstructures After Irradiation in the Advanced Test Reactor

    Science.gov (United States)

    Keiser, Dennis; Jue, Jan-Fong; Miller, Brandon; Gan, Jian; Robinson, Adam; Madden, James

    2017-08-01

    A low-enriched uranium U-10Mo monolithic nuclear fuel is being developed by the Material Management and Minimization Program, earlier known as the Reduced Enrichment for Research and Test Reactors Program, for utilization in research and test reactors around the world that currently use high-enriched uranium fuels. As part of this program, reactor experiments are being performed in the Advanced Test Reactor. It must be demonstrated that this fuel type exhibits mechanical integrity, geometric stability, and predictable behavior to high powers and high fission densities in order for it to be a viable fuel for qualification. This paper provides an overview of the microstructures observed at different regions of interest in fuel plates before and after irradiation for fuel samples that have been tested. These fuel plates were fabricated using laboratory-scale fabrication methods. Observations regarding how microstructural changes during irradiation may impact fuel performance are discussed.

  2. Cladding-like waveguide structure in Nd:YAG crystal fabricated by multiple ion irradiation for enhanced waveguide lasing.

    Science.gov (United States)

    Shang, Zhen; Tan, Yang; Akhmadaliev, Shavkat; Zhou, Shengqiang; Chen, Feng

    2015-10-19

    We report on a cladding-like waveguide structure in Nd:YAG crystal fabricated by the multiple carbon ion beam irradiation. After the designed multiple irradiation process, the cladding-like waveguide with triple refractive-index layers were constructed in the region near the surface of the crystal. With such a structure, the waveguiding core was compressed and refractive index profile was modified, resulting in a higher light intensity than that of the single ion-beam-irradiated monolayer waveguide. The waveguide lasing at wavelength of 1064 nm was achieved with enhanced performance in the cladding-like structures with both planar and ridge configurations by the optical pump at 810 nm.

  3. Development of food preservation and processing techniques by radiation - Studies on the safety and consumer acceptance of gamma irradiated meats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Il Jun; Lee, Young Jin; Lee, Young Sook; Kim, Ha Kyung [Hallym University, Chunchon (Korea)

    2000-04-01

    Gamma irradiation was applied to chickens for evaluation of their possible genotoxicity, acute toxicity, four-week oral toxicity and nutritional safety. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay and in chromosomal aberration tests with CHL cells. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, appearance, behavior, mortality, food and water consumption of mouse of treated groups were not affected during the experimental periods(four-weeks). In urine analysis, in hematological examination as well as in serum biochemical experiment, no significant differences were found between the control and treatment groups. Although minor changes in some hematological and biochemical parameters were observed, they were in the normal range and were not dose dependent. In nutritional safety, the proximate composition of foods were not significantly changed by irradiation dose. No significant difference in the components of fatty acids were observed by gamma irradiation. In general, the amount of released free amino acid was not significantly changed by gamma irradiation. There was no difference in total amino acid content between non irradiated and irradiated samples. The SDS electrophoresis patterns of samples were not significantly different between nonirradiated and irradiated samples. The major mineral compositions of chicken were phosphorus, potassium, sodium, magnesium. The content of mineral was not significantly changed by gamma irradiation. 58 refs., 11 figs., 16 tabs. (Author)

  4. Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat; Irradiacao gama no controle de bacterias patogenicas em carne de frango refrigerada

    Energy Technology Data Exchange (ETDEWEB)

    Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: aalcarde@cena.usp.br; Gallo, Claudio Rosa [Sao Paulo Univ., Piracicaba, SP (Brazil). Escola Superior de Agricultura Luiz de Queiroz

    2000-09-01

    This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

  5. Rapid Fabrication of CdS Nanocrystals with Well Mesoporous Structure Under Ultrasound Irradiation at Room Temperature

    Institute of Scientific and Technical Information of China (English)

    YU Chang-lin; ZHOU Wan-qin; YU Jim-my; YANG Jian-gao; FAN Qi-zhe

    2012-01-01

    Sphere-like mesoporous CdS nanocrystals with high crystallinity and big surface area were successfully fabricated by ultrasound irradiation at room temperature.The as-synthesized CdS with and without ultrasound irradiation was investigated by the characterizations of X-ray diffraction(XRD),scanning electron microscopy(SEM),transmission electron microscopy(TEM),and Brunauer-Emmett-Teller(BET) surface areas.The photocatalytic activity of the CdS was evaluated by photocatalytic degradation of methyl orange under visible light(λ>420 nm) irradiation.A possible mechanism for the formation of the CdS nanocrystals with mesoporous structure under ultrasound irradiation was proposed.The results show that both the template role of the triblock copolymer of P123 and the effect of ultrasound-induced aggregation are mainly responsible for the formation of mesoporous structure.On the other hand,the energy generated from acoustic cavitation can effectively accelerate the crystallization process of the amorphous CdS.

  6. First results on charge collection efficiency of heavily irradiated microstrip sensors fabricated on oxygenated p-type silicon

    Energy Technology Data Exchange (ETDEWEB)

    Casse, G. E-mail: gcasse@hep.ph.liv.ac.uk; Allport, P.P.; Marti i Garcia, S.; Lozano, M.; Turner, P.R

    2004-02-01

    Heavy hadron irradiation leads to type inversion of n-type silicon detectors. After type inversion, the charge collected at low bias voltages by silicon microstrip detectors is higher when read out from the n-side compared to p-side read out. The n-side read out has been successfully used in combination with oxygen-enriched n-type silicon substrate to maximise the radiation hardness of microstrip detectors. Alternatively, the n-side read out can be implemented on p-type substrates reducing the complexity of fabrication. Miniature silicon microstrip detectors made on standard and oxygen-enriched p-type substrate have been produced. The charge collection properties of such detectors with and without oxygenation are here compared for the first time after severe charged hadron irradiation.

  7. A Facile Synthesis of Arylazonicotinates for Dyeing Polyester Fabrics under Microwave Irradiation and Their Biological Activity Profiles

    Directory of Open Access Journals (Sweden)

    Saleh M. Al-Mousawi

    2012-09-01

    Full Text Available A as textile dyes and the fastness properties of the dyed samples were measured. Most of the dyed fabrics tested displayed very good washing and perspiration fastness and series of 2-hydroxy- and 2-amino-6-substituted-5-arylazonicotinate monoazo compounds 7a–e and 9a–c were prepared via condensation of 3-oxo-3-substituted-2-arylhydrazonals 2a–e with active methylene nitriles 3a–d using microwave irradiation as an energy source. These substances were then tested moderate light fastness. Finally, the biological activity of the synthesized compounds against Gram positive bacteria, Gram negative bacteria and yeast were evaluated.

  8. A facile synthesis of arylazonicotinates for dyeing polyester fabrics under microwave irradiation and their biological activity profiles.

    Science.gov (United States)

    Al-Mousawi, Saleh M; El-Apasery, Morsy A; Mahmoud, Huda M

    2012-09-27

    A as textile dyes and the fastness properties of the dyed samples were measured. Most of the dyed fabrics tested displayed very good washing and perspiration fastness and series of 2-hydroxy- and 2-amino-6-substituted-5-arylazonicotinate monoazo compounds 7a-e and 9a-c were prepared via condensation of 3-oxo-3-substituted-2-arylhydrazonals 2a-e with active methylene nitriles 3a-d using microwave irradiation as an energy source. These substances were then tested moderate light fastness. Finally, the biological activity of the synthesized compounds against gram positive bacteria, gram negative bacteria and yeast were evaluated.

  9. Fabrication of Non-instrumented capsule for DUPIC simulated fuel irradiation test in HANARO

    Energy Technology Data Exchange (ETDEWEB)

    Kim, B.G.; Kang, Y.H.; Park, S.J.; Shin, Y.T. [Korea Atomic Energy Research Institute, Taejon (Korea)

    1999-10-01

    In order to develope DUPIC nuclear fuel, the irradiation test for simulated DUPIC fuel was planed using a non-instrumented capsule in HANARO. Because DUPIC fuel is highly radioactive material the non-instrumented capsule for an irradiation test of simulated DUPIC fuel in HANARO was designed to remotely assemble and disassemble in hot cell. And then, according to the design requirements the non-instrumented DUPIC capsule was successfully manufactured. Also, the manufacturing technologies of the non-instrumented capsule for irradiating the nuclear fuel in HANARO were established, and the basic technology for the development of the instrumented capsule technology was accumulated. This report describes the manufacturing of the non-instrumented capsule for simulated DUPIC fuel. And, this report will be based to develope the instrumented capsule, which will be utilized to irradiate the nuclear fuel in HANARO. 26 refs., 4 figs. (Author)

  10. Effect of Scanning Beam Profile to Fabricate Fused Fiber Tapers by CO_2 Laser Irradiation Method

    Institute of Scientific and Technical Information of China (English)

    Bayle; Fabien; Luo; Aiping; Marin; Emmanuel; Meunier; Jean-Pierre

    2003-01-01

    Beam uniformity is a crucial building block of CO2 experiments aimed at fusing and stretching optical fibers in a lossless manner. When the irradiation beam is expanded through a galvanometer mirror, ways to achieve beam uniformity are investigated.

  11. Effect of Scanning Beam Profile to Fabricate Fused Fiber Tapers by CO2 Laser Irradiation Method

    Institute of Scientific and Technical Information of China (English)

    Bayle Fabien; Luo Aiping; Marin Emmanuel; Meunier Jean-Pierre

    2003-01-01

    Beam uniformity is a crucial building block of CO2 experiments aimed at fusing and stretching optical fibers in a lossless manner. When the irradiation beam is expanded through a galvanometer mirror, ways to achieve beam uniformity are investigated.

  12. Ultrasound irradiation based in-situ synthesis of star-like Tragacanth gum/zinc oxide nanoparticles on cotton fabric.

    Science.gov (United States)

    Ghayempour, Soraya; Montazer, Majid

    2017-01-01

    Application of natural biopolymers for green and safe synthesis of zinc oxide nanoparticles on the textiles is a novel and interesting approach. The present study offers the use of natural biopolymer, Tragacanth gum, as the reducing, stabilizing and binding agent for in-situ synthesis of zinc oxide nanoparticles on the cotton fabric. Ultrasonic irradiation leads to clean and easy synthesis of zinc oxide nanoparticles in short-time at low-temperature. FESEM/EDX, XRD, FT-IR spectroscopy, DSC, photocatalytic activities and antimicrobial assay are used to characterize Tragacanth gum/zinc oxide nanoparticles coated cotton fabric. The analysis confirmed synthesis of star-like zinc oxide nanoparticles with hexagonal wurtzite structure on the cotton fabric with the average particle size of 62nm. The finished cotton fabric showed a good photocatalytic activity on degradation of methylene blue and 100% antimicrobial properties with inhibition zone of 3.3±0.1, 3.1±0.1 and 3.0±0.1mm against Staphylococcus aureus, Escherichia coli and Candida albicans.

  13. Fabrication of Micro-cell UO{sub 2} Pellet for HALDEN Irradiation Test

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Dong-Joo; Kim, Keon Sik; Kim, Jong Hun; Rhee, Young Woo; Oh, Jang Soo; Yang, Jae Ho; Koo, Yang-Hyun [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2015-10-15

    The micro-cell UO2 pellet consists of UO2 grains or granules enveloped by thin cell walls. Depending on the materials used for making the cell walls, there are ceramic and metallic micro-cell UO2 pellets. The ceramic wall in ceramic micro-cell UO2 pellets is composed of oxides having chemical affinity to volatile fission products such as Cs or I, which are highly radioactive and corrosive fission products, and act as multiple traps to immobilize the volatile fission products. That is to say, the ceramic micro-cell walls can block the migration of fission products to the pellet outside. The increased retention capability of fission products will reduce the stress corrosion cracking at the inner surface of cladding as well as the rod internal pressure. By implementing the metallic cell walls with high thermal conductivity, the thermal conductivity of a micro-cell UO2 pellet can be increased. To investigate the irradiation behaviors of the micro-cell UO2 fuel pellet materials, a HALDEN irradiation test is planned for two kinds of micro-cell UO2 pellets. Two kinds (ceramic and metallic) of micro-cell UO2 pellets were prepared. The in-situ data of irradiated micro-cell UO2 pellets are expected to be obtained, and the progress of the irradiation testing continuously reported. Through the irradiation test and post-irradiation examination, the designed fuel performances of the micro-cell UO2 fuel pellets will be verified.

  14. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients.

    Science.gov (United States)

    Ben Fadhel, Yosra; Leroy, Valentin; Dussault, Dominic; St-Yves, France; Lauzon, Martine; Salmieri, Stéphane; Jamshidian, Majid; Vu, Dang Khanh; Lacroix, Monique

    2016-08-01

    The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4°C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality.

  15. Fabrication and characterization of tunnel barriers in a multi-walled carbon nanotube formed by argon atom beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Tomizawa, H. [Advanced Device Laboratory, RIKEN, 2-1 Hirosawa, Wako, Saitama 351-0198 (Japan); Department of Applied Physics, Tokyo University of Science, 6-3-1 Niijuku, Katsushika-ku, Tokyo 125-8585 (Japan); Yamaguchi, T., E-mail: tyamag@riken.jp [Advanced Device Laboratory, RIKEN, 2-1 Hirosawa, Wako, Saitama 351-0198 (Japan); Akita, S. [Department of Physics and Electronics, Osaka Prefecture University, 1-1 Gakuen-cho, Nakaku, Sakai, Osaka 599-8531 (Japan); Ishibashi, K. [Advanced Device Laboratory, RIKEN, 2-1 Hirosawa, Wako, Saitama 351-0198 (Japan); Department of Applied Physics, Tokyo University of Science, 6-3-1 Niijuku, Katsushika-ku, Tokyo 125-8585 (Japan); RIKEN Center for Emergent Matter Science (CEMS), 2-1 Hirosawa, Wako, Saitama 351-0198 (Japan)

    2015-07-28

    We have evaluated tunnel barriers formed in multi-walled carbon nanotubes (MWNTs) by an Ar atom beam irradiation method and applied the technique to fabricate coupled double quantum dots. The two-terminal resistance of the individual MWNTs was increased owing to local damage caused by the Ar beam irradiation. The temperature dependence of the current through a single barrier suggested two different contributions to its Arrhenius plot, i.e., formed by direct tunneling through the barrier and by thermal activation over the barrier. The height of the formed barriers was estimated. The fabrication technique was used to produce coupled double quantum dots with serially formed triple barriers on a MWNT. The current measured at 1.5 K as a function of two side-gate voltages resulted in a honeycomb-like charge stability diagram, which confirmed the formation of the double dots. The characteristic parameters of the double quantum dots were calculated, and the feasibility of the technique is discussed.

  16. Remote fabrication and irradiation test of recycled nuclear fuel prepared by the oxidation and reduction of spent oxide fuel

    Science.gov (United States)

    Jin Ryu, Ho; Chan Song, Kee; Il Park, Geun; Won Lee, Jung; Seung Yang, Myung

    2005-02-01

    A direct dry recycling process was developed in order to reuse spent pressurized light water reactor (LWR) nuclear fuel in CANDU reactors without the separation of sensitive nuclear materials such as plutonium. The benefits of the dry recycling process are the saving of uranium resources and the reduction of spent fuel accumulation as well as a higher proliferation resistance. In the process of direct dry recycling, fuel pellets separated from spent LWR fuel rods are oxidized from UO2 to U3O8 at 500 °C in an air atmosphere and reduced into UO2 at 700 °C in a hydrogen atmosphere, which is called OREOX (oxidation and reduction of oxide fuel). The pellets are pulverized during the oxidation and reduction processes due to the phase transformation between cubic UO2 and orthorhombic U3O8. Using the oxide powder prepared from the OREOX process, the compaction and sintering processes are performed in a remote manner in a shielded hot cell due to the high radioactivity of the spent fuel. Most of the fission gas and volatile fission products are removed during the OREOX and sintering processes. The mini-elements fabricated by the direct dry recycling process are irradiated in the HANARO research reactor for the performance evaluation of the recycled fuel pellets. Post-irradiation examination of the irradiated fuel showed that microstructural evolution and fission gas release behavior of the dry-recycled fuel were similar to high burnup UO2 fuel.

  17. Fabrication of different pore shapes by multi-step etching technique in ion-irradiated PET membranes

    Energy Technology Data Exchange (ETDEWEB)

    Mo, D., E-mail: modan@impcas.ac.cn [Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou 730000 (China); Liu, J.D.; Duan, J.L.; Yao, H.J. [Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou 730000 (China); Latif, H. [Department of Physics, Forman Christian College, Lahore 54600 (Pakistan); Cao, D.L.; Chen, Y.H.; Zhang, S.X.; Zhai, P.F.; Liu, J. [Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou 730000 (China)

    2014-08-15

    Highlights: •A new multi-step etching process for pore fabrication was proposed. •The etching process relies on variation of etchant and track annealing. •Various new pore shapes in track etched PET membranes were obtained. -- Abstract: A method for the fabrication of different pore shapes in polyethylene terephthalate (PET)-based track etched membranes (TEMs) is reported. A multi-step etching technique involving etchant variation and track annealing was applied to fabricate different pore shapes in PET membranes. PET foils of 12-μm thickness were irradiated with Bi ions (kinetic energy 9.5 MeV/u, fluence 10{sup 6} ions/cm{sup 2}) at the Heavy Ion Research Facility (HIRFL, Lanzhou). The cross-sections of fundamental pore shapes (cylinder, cone, and double cone) were analyzed. Funnel-shaped and pencil-shaped pores were obtained using a two-step etching process. Track annealing was carried out in air at 180 °C for 120 min. After track annealing, the selectivity of the etching process decreased, which resulted in isotropic etching in subsequent etching steps. Rounded cylinder and rounded cone shapes were obtained by introducing a track-annealing step in the etching process. Cup and spherical funnel-shaped pores were fabricated using a three- and four-step etching process, respectively. The described multi-step etching technique provides a controllable method to fabricate new pore shapes in TEMs. Introduction of a variety of pore shapes may improve the separation properties of TEMs and enrich the series of TEM products.

  18. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  19. Glucosamine-Anchored Graphene Oxide Nanosheets: Fabrication, Ultraviolet Irradiation, and Electrochemical Properties.

    Science.gov (United States)

    Veerapandian, Murugan; Lévaray, Nicolas; Lee, Min-Ho; Giasson, Suzanne; Zhu, X X

    2015-07-15

    A biofunctionalized graphene oxide (GO) nanosheet with improved physicochemical properties is useful for electrocatalysis and sensor development. Herein, a new class of functionalized GO with a chemically anchored biomolecule glucosamine is developed. Structural and chemical analyses confirm the glucosamine anchoring. Ultraviolet irradiation transforms the surface chemistry of GO. Glucosamine-anchored GO nanosheets exhibit improved cyclic voltammetric and amperometric sensing activity toward the model redox probe, ruthenium(II) and N-acetylneuraminic acid, respectively. The biomolecular anchoring and ultraviolet irradiation helped to tune and enhance the properties of GO, which may find multiple applications in optimizing sensor platforms.

  20. Fiber inline Michelson interferometer fabricated by CO2 laser irradiation for refractive index sensing

    Science.gov (United States)

    Wu, Hongbin; Yuan, Lei; Zhao, Longjiang; Cao, Zhitao; Wang, Peng

    2014-03-01

    A compact Michelson interferometer (MI) in a single-mode fiber (SMF) is successfully formed by CO2 laser irradiation to measure refractive index (RI) values. The fiber inline MI mainly consists of two parts: one is the waist region in fiber formed by CO2 laser irradiation and the other one is the fiber tip end facet with pure gold sputter coating. Based on the MI theory, the interference signal is generate between the core mode and the cladding mode excited by the core mode at the waist region. Reflective spectra at two different interference lengths of 5mm and 15mm are given and the calculated lengths based on theory are well verified. After the measurements of matching liquids with seven different refractive indices, the RI sensitivity of the MI sample is tested of -197.3+/-19.1nm/RIU (refractive index unit), which suggests well potential application in RI sensing.

  1. Fabrication of SERS Active Surface on Polyimide Sample by Excimer Laser Irradiation

    Directory of Open Access Journals (Sweden)

    T. Csizmadia

    2014-01-01

    Full Text Available A possible application of excimer laser irradiation for the preparation of surface enhanced Raman spectroscopy (SERS substrate is demonstrated. A polyimide foil of 125 μm thickness was irradiated by 240 pulses of focused ArF excimer laser beam (λ = 193 nm, FWHM = 20 ns. The applied fluence was varied between 40 and 80 mJ/cm2. After laser processing, the sample was coated with 40 nm silver by PLD in order to create a conducting layer required for the SERS application. The SERS activity of the samples was tested by Raman microscopy. The Raman spectra of Rhodamine 6G aqueous solution (c=10−3 mol/dm3 were collected from the patterned and metalized areas. For areas prepared at 40–60 mJ/cm2 laser fluences, the measured Raman intensities have shown a linear dependence on the applied laser fluence, while above 60 mJ/cm2 saturation was observed. The morphology of the SERS active surface areas was investigated by scanning electron microscopy. Finite element modeling was performed in order to simulate the laser-absorption induced heating of the polyimide foil. The simulation resulted in the temporal and spatial distribution of the estimated temperature in the irradiated polyimide sample, which are important for understanding the structure formation process.

  2. Uranium silicide pellet fabrication by powder metallurgy for accident tolerant fuel evaluation and irradiation

    Science.gov (United States)

    Harp, Jason M.; Lessing, Paul A.; Hoggan, Rita E.

    2015-11-01

    In collaboration with industry, Idaho National Laboratory is investigating uranium silicide for use in future light water reactor fuels as a more accident resistant alternative to uranium oxide base fuels. Specifically this project was focused on producing uranium silicide (U3Si2) pellets by conventional powder metallurgy with a density greater than 94% of the theoretical density. This work has produced a process to consistently produce pellets with the desired density through careful optimization of the process. Milling of the U3Si2 has been optimized and high phase purity U3Si2 has been successfully produced. Results are presented from sintering studies and microstructural examinations that illustrate the need for a finely ground reproducible particle size distribution in the source powder. The optimized process was used to produce pellets for the Accident Tolerant Fuel-1 irradiation experiment. The average density of these pellets was 11.54 ± 0.06 g/cm3. Additional characterization of the pellets by scanning electron microscopy and X-ray diffraction has also been performed. Pellets produced in this work have been encapsulated for irradiation, and irradiation in the Advanced Test Reactor is expected soon.

  3. One-Pot Synthesis of Disperse Dyes Under Microwave Irradiation: Dyebath Reuse in Dyeing of Polyester Fabrics

    Directory of Open Access Journals (Sweden)

    Huda M. Mahmoud

    2012-04-01

    Full Text Available A series of 4-hydroxyphenylazopyrazolopyrimidine disperse dyes were prepared via one-pot reactions of p-hydroxyphenylhydrazone, hydrazine hydrate, and acetylacetone or enaminones using microwave irradiation as an energy source. Structural assignments of the dyes were confirmed by X-ray crystallographic structure determination. Instead of discharging the dyebath after each dyeing cycle, the residual dyebath was spectrophotometrically analyzed and then pH readjusted for a repeat dyeing with longer time. Fastness of the dyed samples was measured after each recycle. Most of the dyed fabrics tested displayed good light fastness and excellent fastness to washing and perspiration. Finally, the biological activity of the synthesized dyes against Gram positive bacteria, Gram negative bacteria and yeast were evaluated.

  4. One-pot synthesis of disperse dyes under microwave irradiation: dyebath reuse in dyeing of polyester fabrics.

    Science.gov (United States)

    Al-Etaibi, Alya M; El-Apasery, Morsy A; Mahmoud, Huda M; Al-Awadi, Nouria A

    2012-04-10

    A series of 4-hydroxyphenylazopyrazolopyrimidine disperse dyes were prepared via one-pot reactions of p-hydroxyphenylhydrazone, hydrazine hydrate, and acetylacetone or enaminones using microwave irradiation as an energy source. Structural assignments of the dyes were confirmed by X-ray crystallographic structure determination. Instead of discharging the dyebath after each dyeing cycle, the residual dyebath was spectrophotometrically analyzed and then pH readjusted for a repeat dyeing with longer time. Fastness of the dyed samples was measured after each recycle. Most of the dyed fabrics tested displayed good light fastness and excellent fastness to washing and perspiration. Finally, the biological activity of the synthesized dyes against Gram positive bacteria, Gram negative bacteria and yeast were evaluated.

  5. Fabrication

    Directory of Open Access Journals (Sweden)

    E.M.S. Azzam

    2013-12-01

    Full Text Available In the present work, the nanoclay composites were fabricated using the synthesized poly 6-(3-aminophenoxy hexane-1-thiol, poly 8-(3-aminophenoxy octane-1-thiol and poly 10-(3-aminophenoxy decane-1-thiol surfactants with gold nanoparticles. The polymeric thiol surfactants were first assembled on gold nanoparticles and then impregnated into the clay matrix. Different spectroscopic and microscopic techniques such as X-ray diffraction (XRD, Scanning electron microscope (SEM and Transmission microscope (TEM were used to characterize the fabricated nanoclay composites. The results showed that the polymeric thiol surfactants assembled on gold nanoparticles are located in the interlayer space of the clay mineral and affected the clay structure.

  6. Total body irradiation with a compensator fabricated using a 3D optical scanner and a 3D printer

    Science.gov (United States)

    Park, So-Yeon; Kim, Jung-in; Joo, Yoon Ha; Lee, Jung Chan; Park, Jong Min

    2017-05-01

    We propose bilateral total body irradiation (TBI) utilizing a 3D printer and a 3D optical scanner. We acquired surface information of an anthropomorphic phantom with the 3D scanner and fabricated the 3D compensator with the 3D printer, which could continuously compensate for the lateral missing tissue of an entire body from the beam’s eye view. To test the system’s performance, we measured doses with optically stimulated luminescent dosimeters (OSLDs) as well as EBT3 films with the anthropomorphic phantom during TBI without a compensator, conventional bilateral TBI, and TBI with the 3D compensator (3D TBI). The 3D TBI showed the most uniform dose delivery to the phantom. From the OSLD measurements of the 3D TBI, the deviations between the measured doses and the prescription dose ranged from  -6.7% to 2.4% inside the phantom and from  -2.3% to 0.6% on the phantom’s surface. From the EBT3 film measurements, the prescription dose could be delivered to the entire body of the phantom within  ±10% accuracy, except for the chest region, where tissue heterogeneity is extreme. The 3D TBI doses were much more uniform than those of the other irradiation techniques, especially in the anterior-to-posterior direction. The 3D TBI was advantageous, owing to its uniform dose delivery as well as its efficient treatment procedure.

  7. Total body irradiation with a compensator fabricated using a 3D optical scanner and a 3D printer.

    Science.gov (United States)

    Park, So-Yeon; Kim, Jung-In; Joo, Yoon Ha; Lee, Jung Chan; Park, Jong Min

    2017-05-07

    We propose bilateral total body irradiation (TBI) utilizing a 3D printer and a 3D optical scanner. We acquired surface information of an anthropomorphic phantom with the 3D scanner and fabricated the 3D compensator with the 3D printer, which could continuously compensate for the lateral missing tissue of an entire body from the beam's eye view. To test the system's performance, we measured doses with optically stimulated luminescent dosimeters (OSLDs) as well as EBT3 films with the anthropomorphic phantom during TBI without a compensator, conventional bilateral TBI, and TBI with the 3D compensator (3D TBI). The 3D TBI showed the most uniform dose delivery to the phantom. From the OSLD measurements of the 3D TBI, the deviations between the measured doses and the prescription dose ranged from  -6.7% to 2.4% inside the phantom and from  -2.3% to 0.6% on the phantom's surface. From the EBT3 film measurements, the prescription dose could be delivered to the entire body of the phantom within  ±10% accuracy, except for the chest region, where tissue heterogeneity is extreme. The 3D TBI doses were much more uniform than those of the other irradiation techniques, especially in the anterior-to-posterior direction. The 3D TBI was advantageous, owing to its uniform dose delivery as well as its efficient treatment procedure.

  8. Status Report on the Fabrication of Fuel Cladding Chemical Interaction Test Articles for ATR Irradiations

    Energy Technology Data Exchange (ETDEWEB)

    Field, Kevin G. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Howard, Richard H. [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)

    2015-09-28

    FeCrAl alloys are a promising new class of alloys for light water reactor (LWR) applications due to their superior oxidation and corrosion resistance in high temperature environments. The current R&D efforts have focused on the alloy composition and processing routes to generate nuclear grade FeCrAl alloys with optimized properties for enhanced accident tolerance while maintaining properties needed for normal operation conditions. Therefore, the composition and processing routes must be optimized to maintain the high temperature steam oxidation (typically achieved by increasing the Cr and Al content) while still exhibiting properties conducive to normal operation in a LWR (such as radiation tolerance where reducing Cr content is favorable). Within this balancing act is the addition of understanding the influence on composition and processing routes on the FeCrAl alloys for fuel-cladding chemical interactions (FCCI). Currently, limited knowledge exists on FCCI for the FeCrAl-UO2 clad-fuel system. To overcome the knowledge gaps on the FCCI for the FeCrAl-UO2 clad-fuel system a series of fueled irradiation tests have been developed for irradiation in the Advanced Test Reactor (ATR) housed at the Idaho National Laboratory (INL). The first series of tests has already been reported. These tests used miniaturized 17x17 PWR fuel geometry rodlets of second-generation FeCrAl alloys fueled with industrial Westinghouse UO2 fuel. These rodlets were encapsulated within a stainless steel housing.To provide high fidelity experiments and more robust testing, a new series of rodlets have been developed deemed the Accident Tolerant Fuel Experiment #1 Oak Ridge National Laboratory FCCI test (ATF-1 ORNL FCCI). The main driving factor, which is discussed in detail, was to provide a radiation environment where prototypical fuel-clad interface temperatures are met while still maintaining constant contact between industrial fuel and the candidate cladding alloys

  9. Fabrication of meso-porous BiOI sensitized zirconia nanoparticles with enhanced photocatalytic activity under simulated solar light irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Vignesh, K., E-mail: vigneshtc@rediffmail.com [Department of Chemistry, College of Science, Yeungnam University, Gyeongsan, Gyeongbuk 712-749 (Korea, Republic of); Suganthi, A. [Department of Chemistry, Thiagarajar College, Madurai 625 009, Tamil Nadu (India); Min, Bong-Ki [Center for Research Facilities, Yeungnam University, Gyeongsan, Gyeongbuk 712-749 (Korea, Republic of); Kang, Misook, E-mail: mskang@ynu.ac.kr [Department of Chemistry, College of Science, Yeungnam University, Gyeongsan, Gyeongbuk 712-749 (Korea, Republic of)

    2015-01-01

    Graphical abstract: The proposed schematic diagram of electron transfer in BiOI-ZrO{sub 2} under simulated solar light irradiation. - Highlights: • BiOI-ZrO{sub 2} hetero-junction was synthesized by precipitation–deposition method. • BiOI-ZrO{sub 2} had meso-porous surface with strong visible light absorption. • Photodegradation of methyl violet was studied under simulated solar light irradiation. • BiOI sensitization with ZrO{sub 2} improved the photocatalytic activity to 98%. • A probable electron transfer mechanism was proposed. - Abstract: In this present work, BiOI sensitized zirconia (BiOI-ZrO{sub 2}) nanoparticles were fabricated using a precipitation–deposition method. The physicochemical characteristics of BiOI/ZrO{sub 2} were studied through X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), BET-surface area, X-ray photoelectron spectroscopy (XPS), UV–vis diffuse reflectance spectroscopy (UV–vis-DRS) and photoluminescence (PL) spectroscopy techniques. The absorption maximum of ZrO{sub 2} was shifted to the visible region after sensitization with BiOI. BET-surface area results inferred that the prepared hetero-junctions were meso-porous in nature. The photocatalytic activity of BiOI-ZrO{sub 2} for the degradation of methyl violet (MV) dye under simulated solar light irradiation was investigated in detail. 3% BiOI-ZrO{sub 2} exhibited the highest photocatalytic performance (98% of MV degradation) when compared with ZrO{sub 2} and BiOI. The enhancement in the photocatalytic activity of BiOI-ZrO{sub 2} is ascribed to the sensitization effect of BiOI, suppression of electron–hole recombination and the formation of p-n hetero-junction.

  10. EFFECT OF UV IRRADIATION ON THE DYEING OF COTTON FABRIC WITH REACTIVE BLUE 204

    Directory of Open Access Journals (Sweden)

    ROŞU Liliana

    2017-05-01

    Full Text Available Reactive dyes are synthetic organic compounds used on a wide scale in textile industry, for painting materials of different types and compositions (e.g. 100% cotton, wool, natural satin, viscose, synthetic fibres. Reactive dyes are solid compounds (powders completely water soluble at normal temperature and pressure conditions. Their structures contain chromophore groups, which generate colour, and auxochrome groups, which determine the compounds water solubility and the capacity to fix to the textile fiber. Such organic compounds absorb UV-Vis radiations at specific wavelengths, corresponding to maximum absorbtion peaks, in both solution and dyed fiber. The human organism, through the dyed clothing, comes in direct contact with those dyes which can undergo modifications once exposed to UV radiations, having the posibility to reach the organism via cutanated transport. As it is known, the provoked negative effects are stronger during summer when UV radiations are more intense and in order to reduce their intensity dark coloured clothing is avoided. Dyes can be transformed in compounds which are easily absorbed into the skin. Some of these metabolites can be less toxic than the original corresponding dye, whilst others, such as free radicals, are potentially cancerous. Knowledge of the biological effects of the organic dyes, reactive dyes in particular, correlated with their structural and physical characteristics, permanently consists an issue of high scientific and practical interest and its solution may contribute in the diminishing of risk factors and improving of population health. UV radiation influence on the structural and colour modifications of textile materials were studied. Colour modifications are due to structural changes in aromatic and carbonil groups. In most cases photo-oxidative processes were identified in the dye structure. Dyeing was performed using non-irradiated and irradiated cotton painted with reactive blue dye 204.

  11. Key Differences in the Fabrication, Irradiation, and Safety Testing of U.S. and German TRISO-coated Particle Fuel and Their Implications on Fuel Performance

    Energy Technology Data Exchange (ETDEWEB)

    Petti, David Andrew; Maki, John Thomas; Buongiorno, Jacopo; Hobbins, Richard Redfield

    2002-06-01

    High temperature gas reactor technology is achieving a renaissance around the world. This technology relies on high quality production and performance of coated particle fuel. Historically, the irradiation performance of TRISO-coated gas reactor particle fuel in Germany has been superior to that in the United States. German fuel generally displayed in-pile gas release values that were three orders of magnitude lower than U.S. fuel. Thus, we have critically examined the TRISO-coated fuel fabrication processes in the U.S. and Germany and the associated irradiation database with a goal of understanding why the German fuel behaves acceptably, why the U.S. fuel has not faired as well, and what process/ production parameters impart the reliable performance to this fuel form. The postirradiation examination results are also reviewed to identify failure mechanisms that may be the cause of the poorer U.S. irradiation performance. This comparison will help determine the roles that particle fuel process/product attributes and irradiation conditions (burnup, fast neutron fluence, temperature, and degree of acceleration) have on the behavior of the fuel during irradiation and provide a more quantitative linkage between acceptable processing parameters, as-fabricated fuel properties and subsequent in-reactor performance.

  12. Key Differences in the Fabrication, Irradiation, and Safety Testing of U.S. and German TRISO-coated Particle Fuel and Their Implications on Fuel Performance

    Energy Technology Data Exchange (ETDEWEB)

    Petti, David Andrew; Maki, John Thomas; Buongiorno, Jacopo; Hobbins, Richard Redfield

    2002-06-01

    High temperature gas reactor technology is achieving a renaissance around the world. This technology relies on high quality production and performance of coated particle fuel. Historically, the irradiation performance of TRISO-coated gas reactor particle fuel in Germany has been superior to that in the United States. German fuel generally displayed in-pile gas release values that were three orders of magnitude lower than U.S. fuel. Thus, we have critically examined the TRISO-coated fuel fabrication processes in the U.S. and Germany and the associated irradiation database with a goal of understanding why the German fuel behaves acceptably, why the U.S. fuel has not faired as well, and what process/ production parameters impart the reliable performance to this fuel form. The postirradiation examination results are also reviewed to identify failure mechanisms that may be the cause of the poorer U.S. irradiation performance. This comparison will help determine the roles that particle fuel process/product attributes and irradiation conditions (burnup, fast neutron fluence, temperature, and degree of acceleration) have on the behavior of the fuel during irradiation and provide a more quantitative linkage between acceptable processing parameters, as-fabricated fuel properties and subsequent in-reactor performance.

  13. Effects of wearing bio-active material coated fabric against γ-irradiation-induced cellular damaged in Sprague-Dawley rats

    Energy Technology Data Exchange (ETDEWEB)

    Kang, Jung Ae; Kim, Hye Rim; Yoon, Sun Hye; Nam, Sang Hyun; Park, Sang Hyun; Jang, Beom Su [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Go, Kyung Chan; Yang, Gwang Wung; Rho, Young Hwan; Park, Hyo Suk [Research and Development Center, VENTEX Co. Ltd., Seoul (Korea, Republic of)

    2016-09-15

    Ionizing radiation causes cellular damage and death through the direct damage and/or indirectly the production of ROS, which induces oxidative stress. This study was designed to evaluate the in vivo radioprotective effects of a bio-active material coated fabric (BMCF) against γ-irradiation-induced cellular damage in Sprague-Dawley (SD) rats. Healthy male SD rats wore bio-active material coated (concentrations in 10% and 30%) fabric for 7 days after 3 Gy of γ-irradiation. Radioprotective effects were evaluated by performing various biochemical assays including spleen and thymus index, WBC count, hepatic damage marker enzymes [aspartate transaminase (AST) and alanine transaminase (ALT)] in plasma, liver antioxidant enzymes, and mitochondrial activity in muscle. Exposure to γ-irradiation resulted in hepatocellular and immune systemic damage. Gamma-irradiation induced decreases in antioxidant enzymes. However, wearing the BMCF-30% decreased significantly AST and ALT activities in plasma. Furthermore, wearing the BMCF-30% increased SOD (superoxide dismutase) and mitochondrial activity. These results suggest that wearing BMCF offers effective radioprotection against γ-irradiation-induced cellular damage in SD rats.

  14. Measurement of CO2-laser-irradiation-induced refractive index modulation in single-mode fiber toward long-period fiber grating design and fabrication.

    Science.gov (United States)

    Li, Yanjun; Wei, Tao; Montoya, John A; Saini, Sandeep V; Lan, Xinwei; Tang, Xiling; Dong, Junhang; Xiao, Hai

    2008-10-10

    We report a new method to measure the CO(2)-laser-irradiation-induced refractive index modulation in the core of a single-mode optical fiber for the purpose of design and fabrication of long-period fiber gratings (LPFGs) without applying tension. Using an optical fiber Fabry-Perot interferometer, the laser-induced axial refractive index perturbation was measured. We found that the CO(2)-laser-irradiation-induced refractive index change in the fiber core had a negative value and that the magnitude was a sensitive function of the laser exposure time following almost a linear relation. Under the assumption of a Gaussian-shaped refractive index modulation profile and based on the first two terms of Fourier series approximation, the measured refractive index perturbations were used to simulate the LPFG transmission spectra. LPFGs with the same laser exposure parameters were fabricated without applying tension, and their spectra were compared with those obtained by simulations.

  15. M-line spectroscopic, spectroscopic ellipsometric and microscopic measurements of optical waveguides fabricated by MeV-energy N{sup +} ion irradiation for telecom applications

    Energy Technology Data Exchange (ETDEWEB)

    Bányász, I., E-mail: banyasz@sunserv.kfki.hu [Wigner Research Centre for Physics, Hungarian Academy of Sciences, P.O.B. 49, H-1525, Budapest (Hungary); Berneschi, S. [“Enrico Fermi” Center for Study and Research, Piazza del Viminale 2, 00184 Roma (Italy); MDF-Lab, “Nello Carrara” Institute of Applied Physics, IFAC-CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino (Italy); Fried, M.; Lohner, T. [Institute of Technical Physics and Materials Science, Research Centre for Natural Sciences, Hungarian Academy of Sciences, P.O.B. 49, H-1525, Budapest (Hungary); Conti, G. Nunzi; Righini, G.C.; Pelli, S. [MDF-Lab, “Nello Carrara” Institute of Applied Physics, IFAC-CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino (Italy); Zolnai, Z. [Institute of Technical Physics and Materials Science, Research Centre for Natural Sciences, Hungarian Academy of Sciences, P.O.B. 49, H-1525, Budapest (Hungary)

    2013-08-31

    Irradiation with N{sup +} ions of the 1.5–3.5 MeV energy range was applied to optical waveguide formation. Planar and channel waveguides have been fabricated in an Er-doped tungsten–tellurite glass, and in both types of bismuth germanate (BGO) crystals: Bi{sub 4}Ge{sub 3}O{sub 12} (eulytine) and Bi{sub 12}GeO{sub 20} (sillenite). Multi-wavelength m-line spectroscopy and spectroscopic ellipsometry were used for the characterisation of the ion beam irradiated waveguides. Planar waveguides fabricated in the Er-doped tungsten–tellurite glass using irradiation with N{sup +} ions at 3.5 MeV worked even at the 1550 nm telecommunication wavelength. 3.5 MeV N{sup +} ion irradiated planar waveguides in eulytine-type BGO worked up to 1550 nm and those in sillenite-type BGO worked up to 1330 nm. - Highlights: ► Waveguides were fabricated in glass and crystals using MeV energy N{sup +} ions. ► SRIM simulation and spectroscopic ellipsometry yielded similar waveguide structures. ► Multi-wavelength m-line spectroscopy was used to study the waveguides. ► Waveguides fabricated in an Er-doped tungsten–tellurite glass worked up to 1.5 μm. ► Waveguides in Bi{sub 12}GeO{sub 20} remained operative up to 1.5 μm.

  16. A mild method of amine-type adsorbents syntheses with emulsion graft polymerization of glycidyl methacrylate on polyethylene non-woven fabric by pre-irradiation

    Science.gov (United States)

    Ma, Hongjuan; Yao, Side; Li, Jingye; Cao, Changqing; Wang, Min

    2012-09-01

    A mild pre-irradiation method was used to graft glycidyl methacrylate (GMA) onto polyethylene (PE) non-woven fabric (NF). The polymer was irradiated by electron beam in air atmosphere at room temperature. The degree of grafting (Dg) was determined as a function of reaction time, absorbed dose, monomer concentration and temperature. After 30 kGy irradiation, with 5% GMA, surfactant Tween 20 (Tw-20) of 0.5% at 55 °C for 15 min, the trunk polymer was made grafted with a Dg of 150%. Selected PE-g-PGMA of different Dg was modified with aminated compounds such as ethylenediamine (EDA), diethylenetriamine (DETA), triethylenetetramine (TETA) and tetraethylenepentamine (TEPA). The obtained amine-type adsorbents were prepared to remove copper and uranium ions from solution. It was shown that at least 90% of copper and 60% of uranium with the initial concentration from 3 to 1000 ppb can be removed from water.

  17. Effects of neutron irradiation on mechanical properties of silicon carbide composites fabricated by nano-infiltration and transient eutectic-phase process

    Energy Technology Data Exchange (ETDEWEB)

    Koyanagi, Takaaki, E-mail: koyanagit@ornl.gov [Institute of Advanced Energy, Kyoto University, Gokasho, Uji, Kyoto 611-0011 (Japan); Ozawa, Kazumi [Materials Science and Technology Division, Oak Ridge National Laboratory, P.O. Box 2008, Oak Ridge, TN 37831 (United States); Hinoki, Tatsuya; Shimoda, Kazuya [Institute of Advanced Energy, Kyoto University, Gokasho, Uji, Kyoto 611-0011 (Japan); Katoh, Yutai [Materials Science and Technology Division, Oak Ridge National Laboratory, P.O. Box 2008, Oak Ridge, TN 37831 (United States)

    2014-05-01

    Unidirectional silicon carbide (SiC)-fiber-reinforced SiC matrix (SiC/SiC) composites fabricated by a nano-infiltration and transient eutectic-phase (NITE) process were irradiated with neutrons at 600 °C to 0.52 dpa, at 830 °C to 5.9 dpa, and at 1270 °C to 5.8 dpa. The in-plane and trans-thickness tensile and the inter-laminar shear properties were evaluated at ambient temperature. The mechanical characteristics, including the quasi-ductile behavior, the proportional limit stress, and the ultimate tensile strength, were retained subsequent to irradiation. Analysis of the stress–strain hysteresis loop indicated the increased fiber/matrix interface friction and the decreased residual stresses. The inter-laminar shear strength exhibited a significant decrease following irradiation.

  18. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  19. Correlation of microstructure with hardness and wear resistance in (TiC, SiC)/stainless steel surface composites fabricated by high-energy electron-beam irradiation

    Science.gov (United States)

    Yun, Eunsub; Kim, Yong Chan; Lee, Sunghak; Kim, Nack J.

    2004-03-01

    Stainless-steel-based surface composites reinforced with TiC and SiC carbides were fabricated by high-energy electron beam irradiation. Four types of powder/flux mixtures, i.e., TiC, (Ti + C), SiC, and (Ti + SiC) powders with 40 wt. pct of CaF2 flux, were deposited evenly on an AISI 304 stainless steel substrate, which was then irradiated with an electron beam. TiC agglomerates and pores were found in the surface composite layer fabricated with TiC powders because of insufficient melting of TiC powders. In the composite layer fabricated with Ti and C powders having lower melting points than TiC powders, a number of primary TiC carbides were precipitated while very few TiC agglomerates or pores were formed. This indicated that more effective TiC precipitation was obtained from the melting of Ti and C powders than of TiC powders. A large amount of precipitates such as TiC and Cr7C3 improved the hardness, high-temperature hardness, and wear resistance of the surface composite layer two to three times greater than that of the stainless steel substrate. In particular, the surface composite fabricated with SiC powders had the highest volume fraction of Cr7C3 distributed along solidification cell boundaries, and thus showed the best hardness, high-temperature hardness, and wear resistance.

  20. Effect of antioxidants on thiobarbituric acid reactive substances, psychrotrophic bacteria and functional properties of mechanically deboned chicken meat irradiated with Cobalto-60 and electron beam sources

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Azevedo, Heliana de; Roque, Claudio Vitor; Pomarico Neto, Walter, E-mail: hgomes@cnen.gov.br, E-mail: pbrito@cnen.gov.br, E-mail: cvroque@cnen.gov.br, E-mail: abrusqui@cnen.gov.br [Comissao Nacional de Energia Nuclear (LAPOC/CNEN-MG), Pocos de Caldas, MG (Brazil). Laboratorio de Pocos de Caldas; Mourao, Gerson Barreto; Orlando, Eduardo Adilson; Miyagusku, Luciana, E-mail: marciamh@ital.sp.gov.br, E-mail: eduardo.orlando@ital.sp.gov.br [Instituto de Tecnologia dos Alimentos (ITAL), Campinas, SP (Brazil)

    2013-07-01

    Samples of MDCM with skin were divided into three groups: control (without antioxidants), Antioxidant 1 (Sodium Polyphosphate and Sodium Ascorbate and Antioxidant 2 (Rosemary Extract and α-Tocopherol. The three batches of samples were divided into nine groups: no antioxidant and non-irradiated (C), with antioxidant A1 and non-irradiated (A1), with antioxidant A2 and non-irradiated (A2) without antioxidant and irradiated in Cobalt-60 source (Co), with antioxidant A1 irradiated in Cobalt 60 source (A1Co) with antioxidant A2 irradiated in Cobalt-60 source (A2Co) with antioxidant A1 irradiated in Electron beam (A1Eb) and with antioxidant A2 irradiated in Electron beam (A2Eb). The samples was conditioned in a transparent, low density frozen overnight at a temperature of -18 ± 1 deg C in a chamber, and irradiated in this state with a dose of 3.0 kGy, used two sources of radiation: Cobalt-60 (3.1 kGy/h) and electron beam (7.86 kGy/s). After this process, the samples were evaluated during the refrigeration period (2 ± 1 deg C) for 11 days for the following analysis: total psychrotrophic bacteria count and thiobarbituric acid reactive substances (TBARS) and the analysis of functional properties were performed after the irradiation process. The use of the combination of rosemary antioxidant and α-tocopherol were able to significantly decrease TBARS values caused by the irradiation of samples in MDCM cobalt-60 sources and electron beam, and show a synergetic effect to processing with ionizing radiation to reduce of psychrotrophic bacteria count. The use of irradiation processing of MDCM did not negatively affect the functional properties studied. (author)

  1. Effect of antioxidants on thiobarbituric acid reactive substances of mechanically de boned chicken meat irradiated with ionizing radiation: cobalt-60 and electron beam sources

    Energy Technology Data Exchange (ETDEWEB)

    Brito, Poliana de Paula; Azevedo, Heliana de; Pomarico Neto, Walter; Roque, Claudio Vitor; Brusqui, Armando Luiz, E-mail: hgomes@cnen.gov.b, E-mail: pbrito@cnen.gov.b, E-mail: cvroque@cnen.gov.b, E-mail: abrusqui@cnen.gov.b [Brazilian Nuclear Energy Commission (LAPOC/CNEN), Pocos de Caldas, MG (Brazil); Haguiwara, Marcia Mayumi Harada; Miyagusku, Luciana, E-mail: marciamh@ital.gov.b, E-mail: lucianam@ital.gov.b [Food Technology Institute (ITAL), SP (Brazil). Meat Technology Center

    2011-07-01

    Samples of MDCM with skin were divided into three groups: control (without antioxidants), Antioxidant 1 - A1 (0.3% Sodium Polyphosphate and Sodium Erythorbate 0.05%) and Antioxidant 2 - A2 (Rosemary Extract 0.02% and {alpha}-Tocopherol 0.01%). The three batches of samples were divided into nine groups: no antioxidant and non-irradiated (Cn/I), with antioxidant A1 and non-irradiated (A1n/I), with antioxidant A2 and non-irradiated (A2n/I) without antioxidant and irradiated in Cobalt-60 source (CCo), with antioxidant A1 irradiated in Cobalt 60 source (A1Co) with antioxidant A2 irradiated in Cobalt-60 source (A2Co) with antioxidant A1 irradiated in Electron beam (A1Eb) and with antioxidant A2 irradiated in Electron beam (A2Eb). Each 100 g sample was conditioned in a transparent, low density polyethylene oxygen permeable bag, frozen overnight at a temperature of -18 +- 1 deg C in a chamber, and irradiated in this state, maintaining the temperature low with dry ice. The samples were irradiated with a dose of 3.0 kGy, used two sources of radiation: Cobalt-60 (3.1 kGy.h{sup -1}) and electron beam (2.9 kGy.s{sup -1}). After this process, the samples were evaluated during the refrigeration period (2 +- 1 deg C) for 11 days for the following analysis: total psychotropic bacteria count, thiobarbituric acid reactive substances (TBARS). The addition of antioxidants was able to reduce lipid oxidation caused by the irradiation. There were no differences between the radiation sources used in the same parameters. The better antioxidants mixture in the TBARS reducing it was rosemary extract and {alpha}-tocopherol (A2). (author)

  2. Efeito da irradiação e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas Effect of irradiation and storage in the iron availability in lamb meat treated with different diets

    Directory of Open Access Journals (Sweden)

    Adriana Régia Marques de Souza

    2008-12-01

    Full Text Available A irradiação é um método eficiente para aumentar a segurança microbiológica e preservar os nutrientes contidos nas carnes, entre eles o ferro. A forma de melhor absorção, ferro heme, deve ser preservada, havendo melhora na qualidade nutricional da carne armazenada. A dieta também pode influenciar nos teores e formas em que são encontrados os nutrientes na carne. O ferro é fornecido pela dieta, sendo essencial para os processos metabólicos como transporte de oxigênio, metabolismo oxidativo e crescimento celular. Amostras de carne de cordeiro tratado com diferentes dietas (controle, TAC1, TAC2 e sorgo, foram embaladas a vácuo, e irradiadas nas doses 0, 2 e 4 kGy, usando-se Irradiador Multipropósito com fonte de cobalto-60 (60Co e armazenadas a 4 °C por 15 dias. Os valores de ferro total e ferro heme foram medidos aos 0 e 15 dias de armazenamento. O armazenamento diminuiu os teores de ferro total (de 18,36 para 14,28 mg.100 g-1 e de ferro heme (de 13,78 para 10,52 mg.100 g-1. As dietas afetaram os níveis de ferro total e heme da carne, sendo que a dieta com sorgo foi a que apresentou maiores teores. A dose de 2 kGy foi a dose que mais afetou os valores de ferro, independentemente dos tempos de armazenamento. Foi constatado que os teores de ferro total e heme variaram em função do tempo de armazenamento, das doses de irradiação e das dietas fornecidas aos cordeiros.Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum were wrapped to

  3. Influence of fiber surface-treatment on interfacial property of poly(L-lactic acid)/ramie fabric biocomposites under UV-irradiation hydrothermal aging

    Energy Technology Data Exchange (ETDEWEB)

    Chen Dakai; Li Jing [Institute of Nano- and Bio-polymeric Materials, School of Material Science and Engineering, Tongji University, Shanghai 200092 (China); Ren Jie, E-mail: renjie6598@163.com [Institute of Nano- and Bio-polymeric Materials, School of Material Science and Engineering, Tongji University, Shanghai 200092 (China) and Key Laboratory of Advanced Civil Engineering Materials, Ministry of Education, Tongji University, Shanghai 200092 (China)

    2011-04-15

    Research highlights: {yields} Ramie fiber is used as reinforced material because it's lowest water absorption among sisal, jute, kenaf and ramie fiber. {yields} Fiber surface-treatment can cause an accelerated decline in mechanical properties of PLLA biocomposites after UV-irradiation hydrothermal aging. {yields} The swelling of ramie fibers reduce the interfacial adhesive strength in critical area of PLLA matrix-ramie fabric interface. - Abstract: The present study is devoted to the effect of fiber surface-treatment on the interfacial property of biocomposites based on poly(L-lactic acid) (PLLA) and ramie fabric. Ramie fiber is used as reinforced material because it's lowest water absorption among sisal, jute, kenaf and ramie fiber. Fiber surface-treatment can increase the water absorption of natural fibers. SEM images show that PLLA biocomposites with treated ramie fabric exhibit better interfacial adhesion character. DMA results show that the storage modulus of PLLA biocomposites with treated ramie increase compared to neat PLLA and PLLA biocomposites with untreated ramie. Unexpectedly, fiber surface-treatment can cause an accelerated decline in mechanical properties of PLLA biocomposites after UV-irradiation hydrothermal aging. Finally, GPC results show that there is no obvious decline in the molecular weight of PLLA. The main reason for this decline is the interfacial destructive effect induced by the water absorption of ramie fiber.

  4. Design, fabrication and irradiation test report on HANARO instrumented capsule (05M-07U) for the researches of universities in 2005

    Energy Technology Data Exchange (ETDEWEB)

    Choo, K. N.; Kim, B. G.; Kang, Y. H.; Choi, M. H.; Cho, M. S.; Son, J. M.; Choi, M. H.; Shin, Y. T.; Park, S. J.

    2006-09-15

    As a part of the 2005 project for an active utilization of HANARO, an instrumented capsule (05M-07U) was designed, fabricated and irradiated for an irradiation test of various unclear materials under irradiation conditions which was requested by external researchers from universities. The basic structure of the 05M-07U capsule was based on the 00M-01U, 01M-05U, 02M-05U, 03M-06U and 04M-07U capsules which had been successfully irradiated in HANARO as part of the 2000, 2001, 2002, 2003 and 2004 projects. However, because of a limited number of specimens and the budget of one university, the remaining space in the capsule was filled with various KAERI specimens for researches on a nuclear core and SMART materials, and parts of a nuclear fuel assembly of KNFC. Various types of specimens such as tensile, Charpy, TEM, hardness, compression and growth specimens made of Zr 702, Ti and Ni alloys, Zirlo, Inconel, STS 316L and Cr-Mo alloys were placed in the capsule. Especially, this capsule was designed to evaluate the nuclear characteristics of the parts of a nuclear fuel assembly and the Ti tubes in HANARO. The capsule was composed of 5 stages having many kinds of specimens and an independent electric heater at each stage. During the irradiation test, the temperature of the specimens and the thermal/fast neutron fluences were measured by 14 thermocouples and 5 sets of Ni-Ti-Fe neutron fluence monitors installed in the capsule. The capsule was irradiated in the CT test hole of HANARO of a 30MW thermal output at 270 ∼ 400 .deg. C up to a fast neutron fluence of 5.7 x 10{sup 20} (n/cm{sup 2}) (E >1.0MeV). The obtained results will be very valuable for the related research of the users.

  5. Design, Fabrication and Test Report on a Verification Capsule (05M-06K) for the Control of a Neutron Irradiation Fluence of Specimens in HANARO

    Energy Technology Data Exchange (ETDEWEB)

    Choo, K. N.; Kim, B. G.; Kang, Y. H.; Cho, M. S.; Son, J. M.; Shin, Y. T.; Park, S. J.; Choi, M. H.; Lee, D. S.

    2007-02-15

    As a part of a project for a capsule development and utilization for an irradiation test, a verification capsule (05M-06K) was designed, fabricated and tested for the development of new instrumented capsule technology for a more precise control of the irradiation fluence of a specimen, irrespective of the reactor operation condition. The basic structure of the 05M-06K capsule was based on the 04M-22K mock-up capsule which was successfully designed and out-pile tested to confirm the various key technologies necessary for the fluence control of a specimen. 21 square and round shaped specimens made of STS 304 were inserted into the capsule. The capsule was constructed in 5 stages with specimens and an independent electric heater at each stage. Each of the five specimens which were accommodated in the 1st stage (top) of the capsule can be taken out of the HANARO core during a normal reactor operation. The specimen is extracted by a specimen extraction mechanism using a steel wire. During the out-pile test, the temperatures of the specimens were measured by 12 thermocouples installed in the capsule. The capsule was successfully out-pile tested in a single channel test loop. The obtained results will be used for a safety evaluation of the new irradiation capsule for controlling the irradiation fluence of specimens in HANARO.

  6. NSRR experiment with un-irradiated uranium-zirconium hydride fuel. Design, fabrication process and inspection data of test fuel rod

    Energy Technology Data Exchange (ETDEWEB)

    Sasajima, Hideo; Fuketa, Toyoshi; Ishijima, Kiyomi; Kuroha, Hiroshi; Ikeda, Yoshikazu [Japan Atomic Energy Research Inst., Tokai, Ibaraki (Japan). Tokai Research Establishment; Aizawa, Keiichi

    1998-08-01

    An experiment plan is progressing in the Nuclear Safety Research Reactor (NSRR) to perform pulse-irradiation with uranium-zirconium hydride (U-ZrH{sub x}) fuel. This fuel is widely used in the training research and isotope production reactor of GA (TRIGA). The objectives of the experiment are to determine the fuel rod failure threshold and to investigate fuel behavior under simulated reactivity initiated accident (RIA) conditions. This report summarizes design, fabrication process and inspection data of the test fuel rods before pulse-irradiation. The experiment with U-ZrH{sub x} fuel will realize precise safety evaluation, and improve the TRIGA reactor performance. The data to be obtained in this program will also contribute development of next-generation TRIGA reactor and its safety evaluation. (author)

  7. In vitro hemocompatibility of sulfonated polypropylene non-woven fabric prepared via a facile γ-ray pre-irradiation grafting method

    Energy Technology Data Exchange (ETDEWEB)

    Li, Rong [Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201800 (China); Wu, Guozhong [Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201800 (China); School of Physical Science and Technology, ShanghaiTech University, Shanghai 200031 (China); Ye, Yin, E-mail: yeyin@sinap.ac.cn [Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201800 (China)

    2015-11-30

    Graphical abstract: - Highlights: • Sulfonated PP{sub NWF} was successfully fabricated via γ-ray pre-irradiation-induced graft polymerization of SSS method with the aid of AAm. • Compared with the pristine PP{sub NWF}, the sulfonated PP{sub NWF} material presented outstanding hydrophilicity. • The sulfonated PP{sub NWF} exhibited good hemocompatibility. - Abstract: Sulfonated polypropylene non-woven fabric (PP{sub NWF}) was successfully prepared via γ-ray pre-irradiation-induced graft polymerization of sodium styrenesulfonate (SSS) and acrylamide (AAm). The effect of pre-irradiation dose, reaction temperature, reaction time and concentration of binary monomer on the degree of grafting (DG) was studied. The chemical structure of the original and modified PP{sub NWF} materials were investigated by attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy and X-ray photoelectron spectroscopy (XPS) to confirm the successful introduction of sulfonated (−SO{sub 3}{sup −}) group. The wettability was examined via measurement of de-ionized water adsorption percentage, which demonstrated that the hydrophilicity of PP{sub NWF} was greatly enhanced after graft modification. A little amount of bovine serum albumin (BSA) adsorption and nearly no platelet adhesion on the surface of modified PP{sub NWF} and low hemolytic ratio of the modified PP{sub NWF} revealed that the sulfonated PP{sub NWF} exhibited good hemocompatibility. Besides, blood clotting time measurement indicated that the anticoagulant property of PP{sub NWF} was effectively enhanced via SSS modification. Consequently, the hydrophilicity, in vitro hemocompatibility and anticoagulant effect of PP{sub NWF} were significantly improved by γ-ray pre-irradiation-induced graft polymerization of SSS.

  8. Fabrication of solution-processed amorphous indium zinc oxide thin-film transistors at low temperatures using deep-UV irradiation under wet conditions

    Science.gov (United States)

    Park, Jee Ho; Chae, Soo Sang; Yoo, Young Bum; Lee, Ji Hoon; Lee, Tae Il; Baik, Hong Koo

    2014-03-01

    We fabricated solution-processed indium zinc oxide (IZO) thin film transistors (TFTs) at annealing temperatures as low as 250 °C using deep UV (DUV) irradiation in water vapor medium. The DUV light decomposed the carbon compounds in the IZO films, and the hydroxyl radicals generated when water vapor reacted with ozone effectively oxidized the films. These phenomena were confirmed by X-ray photoelectron spectroscopy and Fourier transform infrared spectroscopy. Finally, we fabricated DUV-treated IZO TFTs in water-vapor medium at 250 °C with a mobility of 1.2 cm2/Vs and an on/off current ratio of 2.66 × 106.

  9. Different Surfactants-Assisted Hydrothermal Fabrication and Photocatalytic Properties of Bi2MoO6 for Methylene Blue Degradation under Simulated Sunlight Irradiation

    Directory of Open Access Journals (Sweden)

    Wenfeng Guo

    2014-01-01

    Full Text Available Bi2MoO6 single-crystallites were synthesized by a simple hydrothermal method in the presence of surfactant sodium dodecyl sulfate (SDS, polyvinyl pyrrolidone (PVP, or cetyl trimethyl ammonium bromide (CTAB. The samples were characterized by X-ray diffraction (XRD, transmission electron microscopy (TEM, and ultraviolet-visible diffuse reflectance spectra (UV-vis DRS techniques. The photocatalytic activities of the as-fabricated Bi2MoO6 samples were measured for the degradation of methylene blue (MB under the Xe light illumination. It is shown that the introduction of surfactant have a crucial influence on the size and morphology of the Bi2MoO6 product. Among the as-fabricated Bi2MoO6 samples, the ones derived hydrothermally with CTAB showed outstanding photocatalytic activities for the addressed reaction under simulated sunlight irradiation, attributed to the ultrafine nanocrystals and the higher surface areas.

  10. Investigation of solar cells fabricated on low-cost silicon sheet materials using 1 MeV electron irradiation

    Science.gov (United States)

    Kachare, A. H.; Hyland, S. L.; Garlick, G. F. J.

    1981-01-01

    The use of high energy electron irradiation is investigated as a controlled means to study in more detail the junction depletion layer processes of solar cells made on various low-cost silicon sheet materials. Results show that solar cells made on Czochralski grown silicon exhibit enhancement of spectral response in the shorter wavelength region when irradiated with high energy electrons. The base region damage can be reduced by subsequent annealing at 450 C which restores the degraded longer wavelength response, although the shorter wavelength enhancement persists. The second diode component of the cell dark forward bias current is also reduced by electron irradiation, while thermal annealing at 450 C without electron irradiation can also produce these same effects. Electron irradiation produces small changes in the shorter wavelength spectral responses and junction improvements in solar cells made on WEB, EFG, and HEM silicon. It is concluded that these beneficial effects on cell characteristics are due to the reduction of oxygen associated deep level recombination centers in the N(+) diffused layer and in the junction.

  11. Investigation of solar cells fabricated on low-cost silicon sheet materials using 1 MeV electron irradiation

    Science.gov (United States)

    Kachare, A. H.; Hyland, S. L.; Garlick, G. F. J.

    1981-01-01

    The use of high energy electron irradiation is investigated as a controlled means to study in more detail the junction depletion layer processes of solar cells made on various low-cost silicon sheet materials. Results show that solar cells made on Czochralski grown silicon exhibit enhancement of spectral response in the shorter wavelength region when irradiated with high energy electrons. The base region damage can be reduced by subsequent annealing at 450 C which restores the degraded longer wavelength response, although the shorter wavelength enhancement persists. The second diode component of the cell dark forward bias current is also reduced by electron irradiation, while thermal annealing at 450 C without electron irradiation can also produce these same effects. Electron irradiation produces small changes in the shorter wavelength spectral responses and junction improvements in solar cells made on WEB, EFG, and HEM silicon. It is concluded that these beneficial effects on cell characteristics are due to the reduction of oxygen associated deep level recombination centers in the N(+) diffused layer and in the junction.

  12. Water resistance and surface morphology of synthetic fabrics covered by polysiloxane/acrylate followed by electron beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    El-Naggar, A.M. E-mail: ab_nagga@yahoo.com; Zohdy, M.H.; Mohammed, S.S.; Alam, E.A

    2003-04-01

    Different synthetic fabrics were treated by electron beam surface coating with two formulations based on polydimethylsiloxane (PDMS) and polystyrene (PS) or poly(methyl methacrylate) (PMMA) oligomers. The water resistance properties were investigated in terms of the percentage of water repellency and absorption. Also, the surface coated fabrics were examined by scanning electron microscopy/microscope (SEM) connected to an energy dispersive X-ray (EDX) unit to determine the percentage atomic contents of elements. The results showed that the adhesion of the polysiloxane formulation to the surface depends largely on the kind of acrylate oligomer and textile fabric as indicated by the EDX analysis for silicon. In this regard, PDMS/PS formulation is more compatible with polyester and nylon-6 fabrics than PDMS/PMMA one. However, it was found that PDMS/PMMA formulation is more compatible with cotton/polyester blend than PDMS/PS. The SEM micrographs give further supports to the EDX analysis. On the basis of the percentage of water repellency and absorption, polyester fabric displayed the highest water resistance properties among the studied textile fabrics regardless of the used polysiloxane formulation.

  13. Fabrication of periodical surface structures by picosecond laser irradiation of carbon thin films: transformation of amorphous carbon in nanographite

    Science.gov (United States)

    Popescu, C.; Dorcioman, G.; Bita, B.; Besleaga, C.; Zgura, I.; Himcinschi, C.; Popescu, A. C.

    2016-12-01

    Thin films of carbon were synthesized by ns pulsed laser deposition in vacuum on silicon substrates, starting from graphite targets. Further on, the films were irradiated with a picosecond laser source emitting in visible at 532 nm. After tuning of laser parameters, we obtained a film surface covered by laser induced periodical surface structures (LIPSS). They were investigated by optical, scanning electron and atomic force microscopy. It was observed that changing the irradiation angle influences the LIPSS covered area. At high magnification it was revealed that the LIPSS pattern was quite complex, being composed of other small LIPSS islands, interconnected by bridges of nanoparticles. Raman spectra for the non-irradiated carbon films were typical for a-C type of diamond-like carbon, while the LIPSS spectra were characteristic to nano-graphite. The pristine carbon film was hydrophilic, while the LIPSS covered film surface was hydrophobic.

  14. Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango Alteration by irradiation and storage at amount of heme iron in poultry meat

    Directory of Open Access Journals (Sweden)

    Adriana Régia Marques de Souza

    2007-06-01

    Full Text Available Estudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. A determinação do conteúdo de heme e não-heme de carnes foi realizada através do método colorimétrico, empregando-se o reagente Ferrozine. Os valores de ferro heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo seus teores com o passar do tempo. O ferro não-heme também foi influenciado tanto pelas doses empregadas quanto pelo tempo de estocagem, porém aumentou seus valores com o passar do tempo, devido à conversão do heme em não-heme. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. A irradiação se mostrou um bom método para conservação do ferro, visto que aumentou os teores de acordo com o aumento das doses.Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses

  15. Water resistance and surface morphology of synthetic fabrics covered by polysiloxane/acrylate followed by electron beam irradiation

    CERN Document Server

    El-Naggar, A M; Mohammed, S S; Alam, E A

    2003-01-01

    Different synthetic fabrics were treated by electron beam surface coating with two formulations based on polydimethylsiloxane (PDMS) and polystyrene (PS) or poly(methyl methacrylate) (PMMA) oligomers. The water resistance properties were investigated in terms of the percentage of water repellency and absorption. Also, the surface coated fabrics were examined by scanning electron microscopy/microscope (SEM) connected to an energy dispersive X-ray (EDX) unit to determine the percentage atomic contents of elements. The results showed that the adhesion of the polysiloxane formulation to the surface depends largely on the kind of acrylate oligomer and textile fabric as indicated by the EDX analysis for silicon. In this regard, PDMS/PS formulation is more compatible with polyester and nylon-6 fabrics than PDMS/PMMA one. However, it was found that PDMS/PMMA formulation is more compatible with cotton/polyester blend than PDMS/PS. The SEM micrographs give further supports to the EDX analysis. On the basis of the perce...

  16. Application of Sonication and Microwave Irradiation to Boost Continuous Fabrication of the Copper(II Oxide Sub-Micron Particles

    Directory of Open Access Journals (Sweden)

    Grzegorz Dzido

    2015-03-01

    Full Text Available Viability of the continuous-flow synthesis of rhomboidal copper(II oxide (CuO micro- and nanonoparticles was demonstrated. It has been shown that ultrasonic mixing of reactants, in the stage of Cu(OH2 synthesis, followed by microwave irradiation of the resulting suspension, gives very fine particles of CuO at high yield and within minutes. Near optimal parameters for the synthesis of fine particles in the continuous reactor were determined.

  17. Ion beam irradiation of cuprate high-temperature superconductors: Systematic modification of the electrical properties and fabrication of nanopatterns

    Energy Technology Data Exchange (ETDEWEB)

    Lang, W., E-mail: wolfgang.lang@univie.ac.at [University of Vienna, Faculty of Physics, Boltzmanngasse 5, A-1090 Wien (Austria); Marksteiner, M. [University of Vienna, Faculty of Physics, Boltzmanngasse 5, A-1090 Wien (Austria); Bodea, M.A.; Siraj, K.; Pedarnig, J.D. [Johannes-Kepler-University Linz, Institute of Applied Physics, A-4040 Linz (Austria); Kolarova, R.; Bauer, P. [Johannes-Kepler-University Linz, Institute of Experimental Physics, A-4040 Linz (Austria); Haselgruebler, K.; Hasenfuss, C. [Johannes-Kepler-University Linz, Center of Surface and Nanoanalytics, A-4040 Linz (Austria); Beinik, I.; Teichert, C. [University of Leoben, Institute of Physics, A-8700 Leoben (Austria)

    2012-02-01

    Irradiation of thin films of the cuprate high-temperature superconductor YBa{sub 2}Cu{sub 3}O{sub 7-{delta}} (YBCO) with 75 keV He{sup +} ions leads to an exponential increase of the resistivity and a non-linear decrease of the critical temperature. At a fluence above 3 Multiplication-Sign 10{sup 15}cm{sup -2} the material becomes semiconducting. Calculations of ion-target interactions using the MARLOWE code indicated that these effects are due to the creation of point defects, primarily by displacing oxygen atoms, and that the lateral broadening of the ion's collision cascades is smaller than 10 nm in a 100 nm thick YBCO film. Irradiating a YBCO film through a silicon stencil mask with minimum aperture of 125 nm placed on top of the sample results in a local modification of its electrical properties. We demonstrate that this technique can be used to produce patterns of sub-100 nm size, visualized by scanning electron microscopy and conductive atomic force microscopy. This simple one-step process does not require the removal of target material and avoids the contamination problems associated with chemical etching and focused ion beam techniques.

  18. Dongpo Meat

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Su Dongpo (1037-1101), a famous literary figure of the Song Dynasty (960-1279), was fond of pork braised in brown sauce. He liked it so much that he wrote a poem about how to cook the dish. When Su took the post of Hangzhou Prefecture chief in 1089, he organized laborers to dredge the West Lake, store water and irrigate the fields. The locals, knowing that Su liked to eat meat, presented him with gifts of pork to show their gratitude for his good service. Soon, Su had so much pork that he did not know what to do with it He

  19. Fabrication of a TiO2@porphyrin nanofiber hybrid material: a highly efficient photocatalyst under simulated sunlight irradiation

    Science.gov (United States)

    La, Duong Duc; Rananaware, Anushri; Phuong Nguyen Thi, Hoai; Jones, Lathe; Bhosale, Sheshanath V.

    2017-03-01

    The solar spectrum consists of 8% UV radiation, while 45% of solar energy is from visible light. It is therefore desirable to fabricate a hybrid material which is able to harvest energy from a wide range of photons from the sun for applications such as solar cells, photovoltaics, and photocatalysis. In this study we report on the fabrication of a TiO2@porphyrin hybrid material by surfactant-assisted co-assembly of monomeric porphyrin molecules with TiO2 nanoparticles. The obtained TiO2@porphyrin composite shows excellent integration of TiO2 particles with diameters of 15–30 nm into aggregated porphyrin nanofibers, which have a width of 70–90 nm and are several µm long. SEM, XPS, XRD, FTIR, UV–Vis and fluorescence spectroscopy were employed to characterize the TiO2@TCPP hybrid material. This material exhibits efficient photocatalytic performance under simulated sunlight, due to synergistic photocatalytic activities of the porphyrin aggregates in visible light and TiO2 particles in the UV region. A plausible mechanism for photocatalytic degradation is also proposed and discussed.

  20. Fabrication of substrates with curvature for cell cultivation by alpha-particle irradiation and chemical etching of PADC films

    Energy Technology Data Exchange (ETDEWEB)

    Ng, C.K.M.; Tjhin, V.T. [Department of Physics and Materials Science, City University of Hong Kong, Tat Chee Avenue, Kowloon Tong (Hong Kong); Lin, A.C.C.; Cheng, J.P.; Cheng, S.H. [Department of Biology and Chemistry, City University of Hong Kong, Tat Chee Avenue, Kowloon Tong (Hong Kong); Yu, K.N., E-mail: peter.yu@cityu.edu.hk [Department of Physics and Materials Science, City University of Hong Kong, Tat Chee Avenue, Kowloon Tong (Hong Kong)

    2012-05-01

    In the present paper, we developed a microfabrication technology to generate cell-culture substrates with identical chemistry and well-defined curvature. Micrometer-sized pits with curved surfaces were created on a two-dimensional surface of a polymer known as polyallyldiglycol carbonate (PADC). A PADC film was first irradiated by alpha particles and then chemically etched under specific conditions to generate pits with well-defined curvature at the incident positions of the alpha particles. The surface with these pits was employed as a model system for studying the effects of substrate curvature on cell behavior. As an application, the present work studied mechanosensing of substrate curvature by epithelial cells (HeLa cells) through regulation of microtubule (MT) dynamics. We used end-binding protein 3-green fluorescent protein (EB3-GFP) as a marker of MT growth to show that epithelial cells having migrated into the pits with curved surfaces had significantly smaller MT growth speeds than those having stayed on flat surfaces without the pits.

  1. Fabrication of TiO2/Ag2O heterostructure with enhanced photocatalytic and antibacterial activities under visible light irradiation

    Science.gov (United States)

    Liu, Bingkun; Mu, Lilong; Han, Bing; Zhang, Jingtao; Shi, Hengzhen

    2017-02-01

    TiO2/Ag2O heterostructure prepared by a facile in situ precipitation route was used as an effective visible light-driven photocatalyst for degradation of methylene blue (MB) and inactivation of E. coli. X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), field emission scanning electron microscopy (FESEM) and transmission electron microscopy (TEM) revealed that Ag2O nanoparticles were well distributed on the surface of TiO2 microspheres. The TiO2/Ag2O composite with optimal mass ratio of TiO2 and Ag2O displayed extremely good photodegradation ability and antibacterial capability under visible light irradiation, which was mainly ascribed to the synergistic effect between Ag2O and TiO2, including highly dispersed smaller Ag2O particles, increased visible light absorption and efficient separation of photo-induced charge carriers. Meanwhile, the roles of the radical species in the photocatalysis process were investigated. Our results showed that the TiO2/Ag2O could be used as a dual functional material in water treatment of removing the organic pollutant and killing the bacterium at the same time.

  2. Qualidade microbiologica da carne de frango irradiada em embalagem convencional e a vácuo Microbiological evaluation of chicken breast meat irradiated in conventional and vacuum package

    Directory of Open Access Journals (Sweden)

    A.L. Oliveira

    2009-10-01

    Full Text Available Foram avaliados os efeitos da radiação gama nas doses de 1,5 e 3,0kGy, em peitos de frango embalados em embalagem convencional e a vácuo. As amostras embaladas foram submetidas à irradiação e estocadas sob refrigeração (4ºC por 30 dias. A radiação mostrou-se eficiente na redução de mesófilos aeróbios estritos e facultativos viáveis, coliformes totais e termotolerantes, com destaque para Salmonella spp. Os bolores e leveduras mostraram-se bastante resistentes à radiação. Os resultados sugerem que a dose de 3,0kGy pode ser utilizada no controle da microbiota do peito de frango armazenado sob refrigeração, sendo uma alternativa para o aumento da vida de prateleira por até 10 dias, ao garantir a segurança do consumidor pela eliminação de possíveis patógenos.The effects of gamma radiation doses of 1.5 and 3.0kGy on chicken breasts packed under conventional or vacuum atmosphere were evaluated. The packed samples were subjected to irradiation and stored under refrigeration (4°C for 30 days. The radiation was efficient in reducing strict and facultative aerobic mesophiles, total and fecal coliforms, and mainly Salmonella spp. The molds and yeasts were very resistant to radiation. The results suggest that gamma radiation at 3.0kGy can be used to control the microbiota in chicken breast stored under refrigeration, as an alternative to extend the shelf-life for more than ten days and ensure the food safety by eliminating potential pathogens.

  3. Final Report on Design, Fabrication and Test of HANARO Instrumented Capsule (07M-13N) for the Researches of Irradiation Performance of Parts of X-Gen Nuclear Fuel Assembly

    Energy Technology Data Exchange (ETDEWEB)

    Choo, K. N.; Kim, B. G.; Kang, Y. H. (and others)

    2008-08-15

    An instrumented capsule of 07M-13N was designed, fabricated and irradiated for an evaluation of the neutron irradiation properties of the parts of a X-Gen nuclear fuel assembly for PWR requested by KNF. Some specimens of control rod materials of AP1000 reactor requested by Westinghouse Co. were inserted in this capsule as a preliminary irradiation test and Polyimide specimens requested by Hanyang university were also inserted. 463 specimens such as buckling and spring test specimens of cell spacer grid, tensile, microstructure and tensile of welded parts, irradiation growth, spring test specimens made of HANA tube, Zirlo, Zircaloy-4, Inconel-718, Polyimide, Ag and Ag-In-Cd alloys were placed in the capsule. During the irradiation test, the temperature of the specimens and the thermal/fast neutron fluences were measured by 14 thermocouples and 7 sets of neutron fluence monitors installed in the capsule. A new friction welded tube between STS304 and Al1050 alloys was introduced in the capsule to prevent a coolant leakage into a capsule during a capsule cutting process in HANARO. The capsule was irradiated for 95.19 days (4 cycles) in the CT test hole of HANARO of a 30MW thermal output at 230 {approx} 420 .deg. C. The specimens were irradiated up to a maximum fast neutron fluence of 1.27x10{sup 21}(n/cm{sup 2}) (E>1.0MeV) and the dpa of the irradiated specimens were evaluated as 1.21 {approx} 1.97. The irradiated specimens were tested to evaluate the irradiation performance of the parts of an X-Gen fuel assembly in the IMEF hot cell and the obtained results will be very valuable for the related researches of the users.

  4. Incidence, radioresistance, and behavior of Psychrobacter spp. in rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, José M; Patterson, Margaret F; García-López, Isabel; Santos, Jesús A; Otero, Andrés; García-López, María-Luisa

    2005-03-01

    The relative incidence of Psychrobacter spp. in rabbit meat, the radioresistance of these bacteria, and the growth of nonirradiated and irradiated psychrobacter isolates, alone and in coculture, during chilled storage of inoculated sterile rabbit meat was investigated. Psychrobacter spp. accounted for 4.2% of the storage psychrotrophic flora of 30 rabbit carcasses. The radiation D10-values of 10 Psychrobacter isolates, irradiated at 4 degrees C in minced rabbit meat, ranged from 0.8 to 2.0 kGy, with significant (P meat, but when the fastest growing strain was cocultured with Pseudomonas fluorescens and Brochothrix thermosphacta isolates, maximum cell densities and growth rates were significantly (P meat, surviving cells of both Psychrobacter strains decreased for a period of 5 to 7 days and then resumed multiplication that, at day 12, resulted in a similar increase (1.6 to 1.7 log CFU/g) over initial survivor numbers. When irradiated in combination with the spoilage bacteria, one of the strains required 12 days to reach initial numbers. In conclusion, Psychrobacter spp. are radioresistant nonsporeforming bacteria with a low relative incidence among the storage flora of rabbit meat, unable to compete with food spoilage bacteria in this ecosystem and apparently not a major contributor to the spoilage of rabbit meat after irradiation.

  5. Fabrication of hydrophilic S/In{sub 2}O{sub 3} core–shell nanocomposite for enhancement of photocatalytic performance under visible light irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Meng, Sugang; Cao, Zhisheng; Fu, Xianliang [Department of Chemistry, Huaibei Normal University, Anhui Huaibei, 235000 (China); Chen, Shifu, E-mail: chshifu@chnu.edu.cn [Department of Chemistry, Huaibei Normal University, Anhui Huaibei, 235000 (China); Department of Chemistry, Anhui Science and Technology University, Anhui Fengyang, 233100 (China)

    2015-01-01

    Graphical abstract: - Highlights: • The elemental core–shell heterostructure was reported for the first time. • The hydrophilic core–shell S/In{sub 2}O{sub 3} photocatalyst was prepared by ball milling. • The rate constant of 10% S/In{sub 2}O{sub 3} is 11.6 and 13.5 times that of In{sub 2}O{sub 3} and S. • The hydrophilicity and efficiently separation of carriers are major factor. - Abstract: Recently, elemental semiconductors as new photocatalysts excited by visible light have attracted great attention due to their potential applications for environmental remediation and clean energy generation. However, it is still a challenge to fabricate elemental photocatalysts with high activity and stability. In this paper, a straightforward ball-milling method was carried out to fabricate core–shell S/In{sub 2}O{sub 3} nanocomposite photocatalyst with high performance. The photocatalyst was characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), UV–vis diffuse reflectance spectroscopy (DRS), Brunauer–Emmett–Teller (BET) method, photoluminescence spectra (PL) and super-hydrophilic experiment. The results showed that In{sub 2}O{sub 3} nanoparticles were successfully grown round of S blocks and formed core–shell heterostructures. The 10% S/In{sub 2}O{sub 3} core–shell nanocomposite exhibited the highest photocatalytic activity for degradation of rhodamine B (RhB) under visible light irradiation. The reaction rate constant (k) of the 10% S/In{sub 2}O{sub 3} core–shell nanocomposite is about 8.7 times as high as the sum of pure In{sub 2}O{sub 3} and S because of the formation of core–shell S/In{sub 2}O{sub 3} heterostructures, which might remedy the drawbacks of poor hydrophilicity of S, enhance visible light absorption and separate the photogenerated carriers efficiently. Furthermore, the mechanism of influence on the photocatalytic activity of the S

  6. ThO2-based pellet fuels - their properties, methods of fabrication, and irradiation performance: a critical assessment of the state of the technology and recommendations for further work

    Energy Technology Data Exchange (ETDEWEB)

    Hart, P.E.; Griffin, C.W.; Hsieh, K.A.; Matthews, R.B.; White, G.D.

    1979-09-01

    This critical assessment of the ThO/sub 2/-UO/sub 2/ pellet fuel technology was conducted in support of the Fuels Refabrication and Development Program (FRAD). Included in this critical review are the following areas: powder preparation; pellet fabrication; fuel chemical, physical, and mechanical properties; and fuel irradiation performance. The authors identify (1) areas where data are either deficient or lacking and (2) requirements for additional development and experimental work.

  7. A Review of the Quality and Safety of Irradiated Food.

    Science.gov (United States)

    1987-01-01

    certain fruits Medium Dose (1-10 kGy) Delays spoilage of meat , Poultry, and lish by reducing spoilage Microorganisms Reduces salmonella and othierp...irradiation of meat and poultry products while the AEC concentrated on low dose pasteurization of fish, fruit,, and vegetab :f?. Thi _& research eventually...Construction or Planned.................16 Figure 4: Changes in the Levels of Certain Vitamins in Different Meats Irradiated at High Doses..........24

  8. Fabrication of size-controllable hexagonal non-close-packed colloidal crystals and binary colloidal crystals by pyrolysis combined with plasma-electron co-irradiation of polystyrene colloidal monolaye

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Jae Joon

    2011-02-15

    We present an unprecedented and systematic route to controllably fabricate hexagonal non-close-packed (HNCP) monolayer colloidal crystals and binary colloidal crystals (BCCs) based on plasma-electron co-irradiation of polystyrene colloidal monolayers followed by thermal decomposition. HNCP colloidal crystals with tunable particle sizes and periods could be fabricated by changing the pristine colloidal particle size and the thermal decomposition time. In addition, BCCs and trimodal colloidal crystals that are composed of different-sized colloidal particles can also be fabricated by adding small particles on the prepared HNCP colloidal crystals. Both the particle size ratio and the volume fraction of the BCCs can be widely tuned. These HNCP colloidal crystals and BCCs have various potential applications as optical and photonic materials as well as in catalysis and sensors.

  9. 76 FR 15841 - Irradiation in the Production, Processing, and Handling of Food; Confirmation of Effective Date

    Science.gov (United States)

    2011-03-22

    ... the irradiation of meat and meat products, re-examined the findings reported in this study. As stated... also cites a second paper by the same researchers \\3\\ describing a study on feeding clams irradiated at... irradiation of molluscan shellfish will result in a product that is microbiologically safe. In support of this...

  10. Performance evaluation of large U-Mo particle dispersed fuel irradiated in HANARO

    Energy Technology Data Exchange (ETDEWEB)

    Ryu, Ho Jin; Park, Jong Man; Oh, Seok Jin; Jang, Se Jung; Yu, Byung Ok; Lee, Choong Seong; Seo, Chul Gyo; Chae, Hee Taek; Kim, Chang Kyu [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2008-11-15

    U-Mo/Al dispersion fuel is being developed as advanced fuel for research reactors. Irradiation behavior of U-Mo/Al dispersion fuel has been studied to evaluate its fuel performance. One of the performance limiting factors is a chemical interaction between the U-Mo particle and the Al matrix because the thermal conductivity of fuel meat is decreased with the interaction layer growth. In order to overcome the interaction problem, large-sized U-Mo particles were fabricated by controlling the centrifugal atomization conditions. The fuel performance behavior of U-Mo/Al dispersion fuel was estimated by using empirical models formulated based on the microstructural analyses of the post-irradiation examination (PIE) on U-Mo/Al dispersion fuel irradiated in HANARO reactor. Temperature histories of U-Mo/Al dispersion fuel during irradiation tests were estimated by considering the effect of an interaction layer growth on the thermal conductivity of the fuel meat. When the fuel performances of the dispersion fuel rods containing U-Mo particles with various sizes were compared, fuel temperature was decreased as the average U-Mo particles with various sizes were compared, fuel temperature was decreased as the average U-Mo particle size was increases. It was found that the dispersion of a larger U-Mo particle was effective for mitigating the thermal degradation which is associated with an interaction layer growth.

  11. Interim Report on Design, Fabrication and Test of HANARO Instrumented Capsule (07M-13N) for the Researches of Irradiation Performance of Parts of X-Gen Nuclear Fuel Assembly

    Energy Technology Data Exchange (ETDEWEB)

    Choo, K. N.; Kim, B. G.; Kang, Y. H.; Choi, M. H.; Cho, M. S.; Son, J. M.; Shin, Y. T.; Park, S. J.; Seo, C. G.; Kim, S. H.; Lee, J. H

    2008-02-15

    An instrumented capsule of 07M-13N was designed, fabricated and irradiated for and evaluation of the neutron irradiation properties of the parts of a a X-Gen nuclear fuel assembly for PWR requested by KNF (Korea Nuclear Fuel). The basic structure of the 07M-13N capsule was based on the 05M-07U capsule in which similar materials has been successfully irradiated in HANARO in 2006. Some specimens of control rod materials of AP1000 reactor requested by Westinghouse Co. were inserted in this capsule as a preliminary irradiation test and Polyimide specimens requested by Hanyang university were also inserted. 463 specimens such as bucking and spring test specimens of 1x1 cell spacer grid, tensile, microstructure and tensile of welded parts, irradiation growth, spring test specimens made of HANA tube, Zirlo, Zircaloy-4, Inconel-718, Polyimide, Ag and Ag-In-Cd alloys were placed in the capsule. The capsule was composed of 5 stages having many kinds of specimens and an independent electric heater at each stage. During the irradiation test, the temperature of the specimens and the thermal/fast neutron fluences were measured by 14 thermocouples and 7 sets of Ni-Ti-Fe neutron fluence monitors installed in the capsule. A new friction welded tube between STS304 and Al1050 alloys was introduced in the capsule to prevent a coolant leakage into a capsule during a capsule cutting process in HANARO. The capsule was irradiated for 49days (2 cycles) in the CT test hole of HANARO of a 30MW thermal output at 295 {approx} 460 .deg. C and maintained in the service pool because of reactor shut-down for the FTL construction. The specimen will be irradiated up to a maximum fast neutron fluence of 1.2x10{sup 21}(n/cm{sup 2}) (E>1.0MeV) after 4 cycle irradiation. The obtained results will be very valuable for the related researches of the users.

  12. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  13. Gas-Cooled Reactor Programs annual progress report for period ending December 31, 1973. [HTGR fuel reprocessing, fuel fabrication, fuel irradiation, core materials, and fission product distribution; GCFR fuel irradiation and steam generator modeling

    Energy Technology Data Exchange (ETDEWEB)

    Kasten, P.R.; Coobs, J.H.; Lotts, A.L.

    1976-04-01

    Progress is summarized in studies relating to HTGR fuel reprocessing, refabrication, and recycle; HTGR fuel materials development and performance testing; HTGR PCRV development; HTGR materials investigations; HTGR fuel chemistry; HTGR safety studies; and GCFR irradiation experiments and steam generator modeling.

  14. Progress in food irradiation: Netherlands

    Energy Technology Data Exchange (ETDEWEB)

    Stegeman, H.

    1982-11-01

    The Dutch contribution gives an accurate description of the gamma radio preservation facility where a great variety of types of fruit, vegetables, meat and spices were treated with radiosensitivity of bacteria and fungi as well as spores being tested. Wholesomeness studies were limited to feeding tests on pigs and mutagenity tests on Salmonella typhimurium. 12 products were given as authorized for irradiation stating irradiation effect, radiation dose and shelf-life duration.

  15. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  16. Meat and Drink

    Institute of Scientific and Technical Information of China (English)

    周立

    2003-01-01

    英语对话A: Do you think he’ll be doing the business all his life?B: I don’t think so. Doing business is not his meat and drink.A: What’s his meat and drink, then?B: He wants to write books. Books are what he depends on for life.

  17. Eat Without Meat

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Young people across China are becoming vegetarians for a variety of reasons,from weight loss to worries about the quality of meat Avegetarian diet,once associated with monks or priests,has become fashionable in China,spawning the launch of a raft of restaurants cater- ing to a new no-meat clientele.

  18. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

    Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

  19. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  20. Fabrication of Fe-doped TiO2 nanoparticles and investigation of photocatalytic decolorization of reactive red 198 under visible light irradiation.

    Science.gov (United States)

    Moradi, Halimeh; Eshaghi, Akbar; Hosseini, Seyed Rahman; Ghani, Kamal

    2016-09-01

    In this research, Fe-doped TiO2 nanoparticles with various Fe concentrations (0. 0.1, 1, 5 and 10wt%) were prepared by a sol-gel method. Then, nanoparticles were characterized by X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), energy-dispersive X-ray analysis (EDX), BET surface area, photoluminescence (PL) spectroscopy and UV-vis diffuse reflectance spectroscopy (DRS). The photocatalytic activity of the nano-particles was evaluated through degradation of reactive red 198 (RR 198) under UV and visible light irradiations. XRD results revealed that all samples contained only anatase phase. DRS showed that the Fe doping in the titania induced a significant red shift of the absorption edge and then the band gap energy decreased from 3 to 2.1eV. Photocatalytic results indicated that TiO2 had a highest photocatalytic decolorization of the RR 198 under UV irradiation whereas photocatalytic decolorization of the RR 198 under visible irradiation increased in the presence of Fe-doped TiO2 nanoparticles. Among the samples, Fe-1wt% doped TiO2 nanoparticles showed the highest photocatalytic decolorization of RR198 under visible light irradiation.

  1. Performance evaluation of large U-Mo particle dispersed fuel irradiated in HANARO

    Energy Technology Data Exchange (ETDEWEB)

    Ryu, Ho Jin; Park, Jong Man; Oh, Seok Jin; Jang, Se Jung; Yu, Byung Ok; Lee, Choong Seong; Seo, Chul Gyo; Chae, Hee Taek; Kim, Chang Kyu [Korea Atomic Energy Research Institute, Daejeon (Korea, Republic of)

    2008-11-15

    U-Mo/Al dispersion fuel is being developed as advanced fuel for research reactors. Irradiation behavior of U-Mo/Al dispersion fuel has been studied to evaluate its fuel performance. One of the performance limiting factors is a chemical interaction between the U-Mo particle and the Al matrix because the thermal conductivity of fuel meat is decreased with the interaction layer growth. In order to overcome the interaction problem, large-sized U-Mo particles were fabricated by controlling the centrifugal atomization conditions. The fuel performance behavior of U-Mo/Al dispersion fuel was estimated by using empirical models formulated based on the microstructural analyses of the post-irradiation examination (PIE) on U-Mo/Al dispersion fuel irradiated in HANARO reactor. Temperature histories of U-Mo/Al dispersion fuel during tests were estimated by considering the effect of an interaction layer growth on the thermal conductivity of the fuel meat. When the fuel performances of the dispersion fuel rods containing U-Mo particles were compared, fuel temperature was decreased as the average U-Mo particle size was increased. It was found that the dispersion of a larger U-Mo particle was effective for mitigating the thermal degradation which is associated with an interaction layer growth.

  2. Irradiation of food

    Energy Technology Data Exchange (ETDEWEB)

    MacGregor, J.; Stanbrook, I.; Shersby, M.

    1989-07-12

    The House of Commons was asked to support the Government's intention to allow the use of the irradiation of foodstuffs under conditions that will fully safeguard the interests of the consumer. The Government, it was stated, regards this process as a useful additional way to ensure food safety. The effect of the radiation in killing bacteria will enhance safety standards in poultry meat, in some shell-fish and in herbs and spices. The problem of informing the public when the food has been irradiated, especially as there is no test to detect the irradiation, was raised. The subject was debated for an hour and a half and is reported verbatim. The main point raised was over whether the method gave safer food as not all bacteria were killed in the process. The motion was carried. (U.K.).

  3. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...... pork products are also characterized as high fat products containing more than 10 g fat per 100 g. In this context, the Danish meat industry puts a lot of effort into developing meat products with a healthier nutritional profile. Thus, it is relevant to provide scientific evidence of the satiating...... effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high...

  4. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

  5. DEGRADATION OF SOLAR CELLS PARAMETERS FABRICATED ON THE BASIS OF Cu(In,GaSe2 SEMICONDUCTOR SOLID SOLUTIONS UNDER ELECTRON IRRADIATION

    Directory of Open Access Journals (Sweden)

    A. V. Mudryi

    2014-01-01

    Full Text Available Polycrystalline Cu(In,GaSe2 (CIGS thin films were grown on molybdenum-coated soda-lime glass substrates by co-evaporation of the elements Cu, In, Ga and Se from independent sources. The effect of electron irradiation on the electrical and optical properties of CIGS thin films and solar cells with the structure ZnO:Al/i-ZnO/CdS/CIGS/Mo/glass was studied. It was found that the degradation of the electrical parameters of solar cells (open-circuit voltage, short-circuit current density and efficiency took place due to the formation of radiation defects (recombination centers with deep energy levels in the bandgap of CIGS. It was revealed that after electron irradiation intensity of near band-edge luminescence band at about 1,1 eV decreased considerably and bands of luminescence with maxima at 0,93 and 0,75 eV appeared.

  6. Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

    Science.gov (United States)

    Yong, Hae In; Kim, Hyun-Joo; Nam, Ki Chang; Kwon, Joong Ho; Jo, Cheorun

    2015-10-01

    The aim of this study was to determine radiation sensitivity of Escherichia coli O157:H7 and Listeria monocytogenes in edible meat byproducts. Seven beef byproducts (heart, liver, lung, lumen, omasum, large intestine, and small intestine) and four pork byproducts (heart, large intestine, liver, and small intestine) were used. Electron beam irradiation significantly reduced the numbers of pathogenic microorganisms in meat byproducts and no viable cells were detected in both aerobically- and vacuum-packaged samples irradiated at 4 kGy. Meat byproducts packed under vacuum had higher D10 value than the ones packed aerobically. No significant difference was observed between the D10 values of E. coli O157:H7 and L. monocytogenes inoculated in either aerobically or vacuum packaged samples. These results suggest that low-dose electron beam irradiation can significantly decrease microbial numbers and reduce the risk of meat byproduct contamination by the foodborne pathogens.

  7. Chemical safety of meat and meat products.

    Science.gov (United States)

    Andrée, Sabine; Jira, W; Schwind, K-H; Wagner, H; Schwägele, F

    2010-09-01

    Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers' health and to maintain consumers' confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the "chemical safety of meat and meat products" taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability.

  8. Food irradiation in Hungary: commercial processing and development work

    Science.gov (United States)

    Kalman, B.; Szikra, L.; Ferencz, P.

    2000-03-01

    The result of an experiment with irradiated frozen poultry meat is presented. The purpose of the experiment was to prove the benefit of irradiation treatment for elimination of pathogenic bacteria such as Salmonella and Campylobacter. We found that an average dose of 4.5 kGy kills the bacteria in the meat. Agroster was involved in an EU project on the identification of irradiation treatment of spices and data from this project are presented. Commercial irradiation of spices has been used for more than 15 years in Hungary, proving the benefit of this technology

  9. Food irradiation in Hungary: commercial processing and development work

    Energy Technology Data Exchange (ETDEWEB)

    Kalman, B.; Szikra, L.; Ferencz, P

    2000-03-01

    The result of an experiment with irradiated frozen poultry meat is presented. The purpose of the experiment was to prove the benefit of irradiation treatment for elimination of pathogenic bacteria such as Salmonella and Campylobacter. We found that an average dose of 4.5 kGy kills the bacteria in the meat. Agroster was involved in an EU project on the identification of irradiation treatment of spices and data from this project are presented. Commercial irradiation of spices has been used for more than 15 years in Hungary, proving the benefit of this technology. (author)

  10. Crab Meat with Potherb Mustard

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Eight fresh crab. 75 grams of potherb mustard, two egg whites, scallions, ginger and cooking wine. Salt to the taste. Directions: 1. Slice and deep fry the potherb mustard till crisp. Place fried mustard on plate. 2. Steam the crab and remove meat. Stir fry meat with scallions, ginger, cooking wine and salt, Return meat to crab shells. 3. Beat egg white until stiff. Cover the crab meat with mixture and garnish. Steam meat for a few minutes. 4. Place the crab shells on fried mustard and serve. This attractive red and white dish features delicious crab meat with savory crisp mustard leaves.

  11. A traditional intermediate moisture meat: Beef cecina.

    Science.gov (United States)

    Reyes-Cano, R; Dorantes-Alvarez, L; Hernandez-Sanchez, H; Gutierrez-Lopez, G F

    1994-01-01

    Cecina is an intermediate moisture meat produced and consumed to a large extent in Mexico. Four samples of cecina coming from different States of this country, were tested for water activity, colour, texture, fat, protein, moisture and chloride content. Sensory and microbiological analyses were also performed. Different fabrication methods for producing cecina were identified, involving large variations in the formulation of the product. There was a significant difference (P < 0·05) among samples regarding fat and chloride content, colour and texture. Differences in colour and saltiness were recorded through sensory analysis. Microbiological analysis showed higher counts than those recommended in the Mexican Official Standard for chopped and raw meat, due to poor sanitary conditions during production and marketing.

  12. Meat and meat products as a source of bioactive peptides

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

    Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

  13. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Transformation of medical grade silicone rubber under Nd:YAG and excimer laser irradiation: First step towards a new miniaturized nerve electrode fabrication process

    Energy Technology Data Exchange (ETDEWEB)

    Dupas-Bruzek, C., E-mail: catherine.dupas@univ-lille1.fr [Universite des Sciences et Technologies de Lille (USTL), 59655 Villeneuve d' Ascq (France); Laboratoire de Physique des Lasers, Atomes et Molecules (PhLAM), UMR CNRS 8523, Centre d' Etudes et de Recherches Lasers et Applications (CERLA), FR CNRS 2416 (France); Robbe, O. [Universite des Sciences et Technologies de Lille (USTL), 59655 Villeneuve d' Ascq (France); Laboratoire de Spectroscopie Infrarouge et Raman (LASIR), UMR CNRS 8516, Centre d' Etudes et de Recherches Lasers et Applications (CERLA), FR CNRS 2416 (France); Addad, A. [Universite des Sciences et Technologies de Lille (USTL), 59655 Villeneuve d' Ascq (France); Laboratoire de Structures et Proprietes de l' Etat Solide (LSPES), UMR CNRS 8008 (France); Turrell, S. [Universite des Sciences et Technologies de Lille (USTL), 59655 Villeneuve d' Ascq (France); Laboratoire de Spectroscopie Infrarouge et Raman (LASIR), UMR CNRS 8516, Centre d' Etudes et de Recherches Lasers et Applications (CERLA), FR CNRS 2416 (France); Derozier, D. [Universite des Sciences et Technologies de Lille (USTL), 59655 Villeneuve d' Ascq (France); Laboratoire de Physique des Lasers, Atomes et Molecules (PhLAM), UMR CNRS 8523, Centre d' Etudes et de Recherches Lasers et Applications (CERLA), FR CNRS 2416 (France)

    2009-08-15

    Medical grade silicone rubber, poly-dimethylsiloxane (PDMS) is a widely used biomaterial. Like for many polymers, its surface can be modified in order to change one or several of its properties which further allow this surface to be functionalized. Laser-induced surface modification of PDMS under ambient conditions is an easy and powerful method for the surface modification of PDMS without altering its bulk properties. In particular, we profit from both UV laser inducing surface modification and of UV laser micromachining to develop a first part of a new process aiming at increasing the number of contacts and tracks within the same electrode surface to improve the nerve selectivity of implantable self sizing spiral cuff electrodes. The second and last part of the process is to further immerse the engraved electrode in an autocatalytic Pt bath leading in a selective Pt metallization of the laser irradiated tracks and contacts and thus to a functionalized PDMS surface. In the present work, we describe the different physical and chemical transformations of a medical grade PDMS as a function of the UV laser and of the irradiation conditions used. We show that the ablation depths, chemical composition, structure and morphology vary with (i) the laser wavelength (using an excimer laser at 248 nm and a frequency-quadrupled Nd:YAG laser at 266 nm), (ii) the conditions of irradiation and (iii) the pulse duration. These different modified properties are expected to have a strong influence on the nucleation and growth rates of platinum which govern the adhesion and the thickness of the Pt layer on the electrodes and thus the DC resistance of tracks.

  15. Pattern of microbial contamination of meat during meat display at the Bodija meat market, Ibadan, Nigeria

    Directory of Open Access Journals (Sweden)

    A. E. J. Awosanya

    2011-07-01

    Full Text Available The pattern of microbial contamination of meat carcasses on display on wooden tables over a period of 90 minutes at the Bodija meat market was studied. This is to understudy the role of meat display methods on meat contamination. Swab samples were taken from four wooden meat display tables and meat carcasses on them at intervals of 30 minutes for a period of 1 hour 30 minutes and cultured on nutrient agar and Macconkey agar to determine the total aerobic counts (TAC and coliform counts (TCC over time. The result showed that the mean log TAC and TCC increased significantly (P<0.05 on the wooden meat display tables by 0.11 and 0.30 log CFU/cm2respectively and on the meat carcasses by 0.29 log CFU/cm2 each over the 1 hour 30 minutes period. There is a direct relationship (r = + 1 in the pattern of microbial growth (TAC and TCC on the wooden meat display tables and meat carcasses on display with time. This is suggestive of a common extraneous source of contamination of both the meat display tables and meat displayed on them. It is therefore recommended that meat carcasses should be hygienically displayed by preventing direct exposure to air and other environmental conditions so as to minimize contamination.

  16. Fabrication of Ag/CPs composite material, an effective strategy to improve the photocatalytic performance of coordination polymers under visible irradiation.

    Science.gov (United States)

    Xu, Xinxin; Cui, Zhongping; Qi, Ji; Liu, Xiaoxia

    2013-10-01

    To enhance the photocatalytic property of coordination polymers (CPs) in the visible light region, Ag loaded coordination polymer composite materials (Ag/CPs) were synthesized successfully through a photoreduction reaction of Ag(+) on the surface of CPs. Photoluminescence (PL) was used to investigate the separation of photogenerated electron-hole pairs and the results illustrated Ag/CPs display higher quantum yields than CPs. This can be attributed to the strong interactions between Ag nanorods and coordination polymers, which lead to electron-hole pair separation between Ag nanorods and CPs. The degradation of Rhodamine B (RhB) was investigated to study the photocatalytic activities. Ag/CPs exhibited excellent photocatalytic activity in the UV and visible light region, while CPs can only decompose RhB under the irradiation of UV light. Furthermore, Ag/CPs showed outstanding stability during degradation of RhB.

  17. Currently developing opportunities in food irradiation and modern irradiation facilities

    Energy Technology Data Exchange (ETDEWEB)

    Wanke, R. [Director Business Development. SteriGenics International Inc. 17901 East Warren Avenue No. 4, Detroit, Michigan 48224-1333 (United States)

    1997-12-31

    I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics {sup M}ini Cell{sup .} A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local {sup o}nsite control{sup .} Red meat: a currently developing opportunity. (Author)

  18. Applicability of the Sunna dosimeter for food irradiation control

    Science.gov (United States)

    Kovács, A.; Baranyai, M.; Wojnárovits, L.; Miller, S.; Murphy, M.; McLaughlin, W. L.; Slezsák, I.; Kovács, A. I.

    2002-03-01

    The quick development concerning the commercial application of food irradiation in the USA recently resulted in growing marketing of irradiated red meat as well as irradiated fresh and dried fruits. These gamma and electron irradiation technologies require specific dosimetry systems for process control. The new version of the Sunna dosimeter has been characterized in gamma, electron and bremsstrahlung radiation fields by measuring the optically stimulated luminescence (osl) at 530 nm both below and above 1 kGy, i.e. for disinfestation and for meat irradiation purposes. No humidity and no significant dose rate effect on the green osl signal was observed. The temperature coefficient was determined from 0°C up to about 40°C and to stabilize the osl signal after irradiation a heat treatment method was introduced. Based on these investigations the Sunna 'gamma' film is a suitable candidate for dose control below and above 1 kGy for food irradiation technologies.

  19. Plant extracts as natural antioxidants in meat and meat products.

    Science.gov (United States)

    Shah, Manzoor Ahmad; Bosco, Sowriappan John Don; Mir, Shabir Ahmad

    2014-09-01

    Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. AFIP-4 Fabrication Summary Report

    Energy Technology Data Exchange (ETDEWEB)

    Glenn A. Moore

    2010-02-01

    The AFIP-4 (ATR Full –size-plate In center flux trap Position) experiment was designed to evaluate the performance of monolithic fuels at a scale prototypic of research reactor fuel plates. Twelve qualified fueled plates were fabricated for the AFIP-4 experiment; to be irradiated in the INL Advanced Test Reactor (ATR). This report provides details of the fuel fabrication efforts; including material selection, fabrication processes, and fuel plate qualification.

  1. AFIP-6 Fabrication Summary Report

    Energy Technology Data Exchange (ETDEWEB)

    Glenn A. Moore; M. Craig Marshall

    2011-09-01

    The AFIP-6 (ATR Full-size plate In center flux trap Position) experiment was designed to evaluate the performance of monolithic fuels at a scale prototypic of research reactor fuel plates. Two qualified fueled plates were fabricated for the AFIP-6 experiment; to be irradiated in the INL Advanced Test Reactor (ATR). This report provides details of the fuel fabrication efforts, including material selection, fabrication processes, and fuel plate qualification.

  2. AFIP-2 Fabrication Summary Report

    Energy Technology Data Exchange (ETDEWEB)

    Glenn Moore

    2010-02-01

    The Advanced Test Reactor (ATR) Full-size Plate In Center Flux Trap Position (AFIP)-2 experiment was designed to evaluate the performance of monolithic fuels at a scale prototypic of research reactor fuel plates. Two qualified fueled plates were fabricated for the AFIP 2 experiment to be irradiated in the Idaho National Laboratory ATR. This report provides details of the fuel fabrication efforts, including material selection, fabrication processes, and fuel plate qualification.

  3. Irradiation and food processing.

    Science.gov (United States)

    Sigurbjörnsson, B; Loaharanu, P

    1989-01-01

    After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life extension of fresh fruits, vegetables, meat and fish; destruction of parasites and pathogenic micro-organisms in food of animal origin; decontamination of spices and food ingredients, etc. Such applications provide consumers with the increase in variety, volume and value of food. Although regulations on food irradiation in different countries are largely unharmonized, national authorities have shown increasing recognition and acceptance of this technology based on the Codex Standard for Irradiated Foods and its associated Code of Practice. Harmonization of national legislations represents an important prerequisite to international trade in irradiated food. Consumers at large are still not aware of the safety and benefits that food irradiation has to offer. Thus, national and international organizations, food industry, trade associations and consumer unions have important roles to play in introducing this technology based on its scientific values. Public acceptance of food irradiation may be slow at the beginning, but should increase at a faster rate in the foreseeable future when consumers are well informed of the safety and benefits of this technology in comparison with existing ones. Commercial applications of food irradiation has already started in 18 countries at present. The volume of food or ingredients treated on a commercial scale varies from country to country ranging from several tons of spices to hundreds of thousands of tons of grains per annum. With the increasing interest of national authorities and the food industry in applying the process, it is anticipated that some 25 countries will use some 55 commercial

  4. Meat, dairy, and cancer.

    Science.gov (United States)

    Abid, Zaynah; Cross, Amanda J; Sinha, Rashmi

    2014-07-01

    In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007.

  5. Sustainable meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    Satoru Shimokawa

    2015-01-01

    Sustainable meat consumption is critical to achieve a sustainable food system because meat products are among the most energy-intensive, ecological y burdensome, and ethical y concerned foods. This paper focuses on the case of China and discusses the dififculties and possibilities to achieve sustainable meat consumption in China by reviewing previous empirical studies and descriptive statistics, particularly considering consumers’ dietary transitions in quantity and quality fol owing China’s rapid economic growth. Given China’s sheer size of population and meat demand, the sustainable meat consumption in China is also a relevant topic in the global food system.

  6. Avaliação microbiológica e sensorial da vida-útil de cortes de peito de frango irradiados Microbiological and sensory evaluation of the shelf-life of irradiated chicken breast meat

    Directory of Open Access Journals (Sweden)

    L. Miyagusku

    2003-12-01

    Full Text Available Caixas de papelão contendo cortes de peito de frango sem pele e sem ossos, previamente acondicionadas em bandejas de polietileno expandido, com aproximadamente 200 gramas por bandeja e recobertas por filme de polietileno, foram submetidas à irradiação com 60Co, utilizando-se equipamento Nordion JS 7500. As amostras foram expostas a doses de 1,5; 3,0 e 7,0kGy, sendo irradiadas na modalidade estática a 0º e 180º em relação ao feixe de irradiação. Para avaliar a homogeneidade das doses de irradiação um conjunto de 18 dosímetros de alanina+parafina por tratamento foi colocado dentro das caixas com as amostras. Outro conjunto de dosímetros foi irradiado na faixa de 1 a 10kGy para elaboração da curva de resposta . Após a irradiação, os peitos de frango foram armazenados a 5±1ºC durante 39 dias, sendo submetidos a análises microbiológicas (contagem total de bactérias aeróbias psicrotróficas, bactérias aeróbias mesófilas, bolores e leveduras, Pseudomonas spp, enterobacteriáceas totais, bactérias lácticas e NMP de E.coli em 10 períodos diferentes ao longo do armazenamento. Os resultados obtidos revelaram um comportamento linear dos dosímetros de alanina+parafina na faixa de 1 a 10kGy de irradiação. Com base nas avaliações microbiológicas as amostras controle tiveram vida-útil de 5 dias, observando-se um ganho na vida-útil de 1,75; 4,40 e 7,0 vezes para as amostras irradiadas com 1,5; 3,0 e 7,0kGy, respectivamente. Constatou-se uma alteração crescente do odor de queimado à medida que se aumentavam as doses de irradiação, indicando a dose de 3kGy como a mais recomendável para se garantir um produto com maior vida-útil e sem alterações sensoriais perceptíveis.Kraft paper boxes containing 10 expanded polystyrene trays with 200g skinless deboned chicken breast each were irradiated with 60Co source of a Nordion JS7500 irradiator. The trays were previously wrapped with polyethylene film. The samples were

  7. Ammonia gas permeability of meat packaging materials.

    Science.gov (United States)

    Karim, Faris; Hijaz, Faraj; Kastner, Curtis L; Smith, J Scott

    2011-03-01

    Meat products are packaged in polymer films designed to protect the product from exterior contaminants such as light, humidity, and harmful chemicals. Unfortunately, there is almost no data on ammonia permeability of packaging films. We investigated ammonia permeability of common meat packaging films: low-density polyethylene (LDPE; 2.2 mil), multilayer polyolefin (MLP; 3 mil), and vacuum (V-PA/PE; 3 mil, 0.6 mil polyamide/2.4 mil polyethylene). The films were fabricated into 10 × 5 cm pouches and filled with 50 mL deionized water. Pouches were placed in a plexiglass enclosure in a freezer and exposed to 50, 100, 250, or 500 ppm ammonia gas for 6, 12, 24, and 48 h at -17 ± 3 °C and 21 ± 3 °C. At freezing temperatures, no ammonia residues were detected and no differences in pH were found in the water. At room temperature, ammonia levels and pH of the water increased significantly (P packaging materials have low ammonia permeability and protect meat products exposed to ammonia leaks during frozen storage.

  8. Prospects of radiopreservation of food, especially meat

    Energy Technology Data Exchange (ETDEWEB)

    Leistner, L.

    1987-01-01

    During the last few years, advance has been achieved in the field of radiopreservation of food. Initiatives have been taken within the EEC, and a Council Directive is in preparation. It would be desirable if the discussions in the F.R.G. about food irradiation for preservation came down to the mere facts, as this method of food preservation is just as good as the other methods available that also have advantages and drawbacks. There are some foodstuffs (such as spices, e.g.) for which irradiation seems to be the best suitable method of preservation, whereas with other food, the drawbacks seem to outnumber the advantages. This applies to basic food such as poultry and pork where irradiation has been found to have a negative impact on the sensory quality and the costs, and on the image. In addition, installation of food irradiation equipment in the slaughterhouses would create considerable technical and other problems that so far have not been fully assessed. So radiopreservation of poultry or 'red meat' still meets with scepticism, although the attitude towards radiopreservation of food on the whole has been improving.

  9. The application of high dose food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Bruyn, I. De [Atomic Energy Corporation of South Africa LTD, Building 2000, P.O. Box 582, Pretoria 0001, (South Africa)

    1997-12-31

    During the 1950`s to end 1970`s the United States Army developed the basic methodology to produce shelf stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive `dried cooked` taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 25 to 45 kGy (depending on the product) at a temperature of between -20 and -40 Centigrade to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions. The product can be guaranteed for more than two years as long as the integrity of the packaging is maintained. (Author)

  10. Fabrication of hierarchical BiOI/Bi{sub 2}MoO{sub 6} heterojunction for degradation of bisphenol A and dye under visible light irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Yan, Tao [School of Chemistry, Beijing Institute of Technology, Beijing 100081 (China); School of Resources and Environment, University of Jinan, Jinan 250022 (China); Sun, Meng [School of Resources and Environment, University of Jinan, Jinan 250022 (China); Liu, Hongye [School of Civil Engineering and Architecture, University of Jinan, Jinan 250022 (China); Wu, Tingting; Liu, Xiaojie; Yan, Qing [School of Resources and Environment, University of Jinan, Jinan 250022 (China); Xu, Wenguo, E-mail: xuwgujn@163.com [School of Chemistry, Beijing Institute of Technology, Beijing 100081 (China); Du, Bin, E-mail: dubin61@gmail.com [School of Resources and Environment, University of Jinan, Jinan 250022 (China)

    2015-06-15

    Highlights: • The hierarchical BiOI/Bi{sub 2}MoO{sub 6} composite prepared by precipitation–deposition method. • The composites showed enhanced visible light activity towards MB and BPA degradation. • The BiOI/Bi{sub 2}MoO{sub 6} heterojunction facilitated the separation of electron–hole pairs. • The probable mechanism was proposed to explain the enhanced photocatalytic activity. - Abstract: A novel hierarchical BiOI/Bi{sub 2}MoO{sub 6} composites are prepared by a facile precipitation–deposition method. The prepared photocatalyst was characterized by X-ray diffraction (XRD), transmission electron microscope (TEM), scanning electron microscopy (SEM), diffuse reflectance spectroscopy (DRS), and X-ray photoelectron spectrometer (XPS). The resulting BiOI/Bi{sub 2}MoO{sub 6} composites exhibit excellent photocatalytic activity and stability towards the degradation of methylene blue (MB) and bisphenol A (BPA) in aqueous solution under visible light irradiation. The optimal composite with 25% BiOI content shows the highest photocatalytic activity for MB degradation. The enhanced photocatalytic activity is mainly attributed to the formation of BiOI/Bi{sub 2}MoO{sub 6} heterojunction that can facilitate the separation and transfer of the photo-generated charge carriers. The roles of active species in the photocatalytic process are discussed by using different types of active species scavengers. Meanwhile, combined with the photoluminescence (PL) and electrochemical impedance spectroscopy (EIS), the degradation mechanism of the photocatalysts is proposed. It is hoped that the work could provide valuable information on the design of specific structure materials with more excellent properties and set the foundation for the further industrial application.

  11. Fabrication of Heterostructured g-C3N4/Ag-TiO2 Hybrid Photocatalyst with Enhanced Performance in Photocatalytic Conversion of CO2 Under Simulated Sunlight Irradiation

    Science.gov (United States)

    Li, Hailong; Gao, Yan; Wu, Xianying; Lee, Po-Heng; Shih, Kaimin

    2017-04-01

    Heterostructured g-C3N4/Ag-TiO2 (CN/AgTi) hybrid catalysts were fabricated through a facile solvent evaporation followed by a calcination process, using graphitic carbon nitride (g-C3N4) and Ag-TiO2 (AgTi) as precursors. The phase compositions, optical properties, and morphologies of the catalysts were systematically characterized. The heterostructured combination of g-C3N4, titania (TiO2) and silver nanoparticles (Ag NPs) resulted in significant synergy for catalytic conversion of CO2 in the presence of water vapor under simulated sunlight irradiation. The optimal CN/AgTi composite with a g-C3N4 to AgTi mass ratio of 8% exhibited the maximum CO2 photoreduction activity, achieving a CO2 conversion of 47 μmol, CH4 yield of 28 μmol, and CO yield of 19 μmol per gram of catalyst during a 3 h simulated sunlight irradiation. Under the experimental conditions, the rate of electron consumption was calculated to be 87.3 μmol/g·h, which was 12.7 times, 7.9 times, and 2.0 times higher than those for TiO2, g-C3N4 and AgTi, respectively. The combination of g-C3N4 and AgTi resulted in more sunlight harvesting for electron and hole generations. Photoinduced electrons transferred through the heterjunction between g-C3N4 and TiO2, and further from TiO2 to Ag NPs with lower Fermi level greatly suppressed the recombination of electron-hole pairs, and hence resulted in electron accumulation on Ag NPs deposited on the TiO2 surface in the CN/AgTi. Abundant electrons accumulated on the Ag NPs were further energized by the surface plasmon resonance effect with the aid of visible light. Therefore, the CN/AgTi catalysts exhibited superior catalytic performance in CO2 reduction by water vapor under simulated sunlight irradiation.

  12. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.

    Science.gov (United States)

    Lee, Keun Taik

    2010-09-01

    This article explores the effects of physically manipulated packaging materials on the quality and safety of meat products. Recently, innovative measures for improving quality and extending the shelf-life of packaged meat products have been developed, utilizing technologies including barrier film, active packaging, nanotechnology, microperforation, irradiation, plasma and far-infrared ray (FIR) treatments. Despite these developments, each technology has peculiar drawbacks which will need to be addressed by meat scientists in the future. To develop successful meat packaging systems, key product characteristics affecting stability, environmental conditions during storage until consumption, and consumers' packaging expectations must all be taken into consideration. Furthermore, the safety issues related to packaging materials must also be taken into account when processing, packaging and storing meat products.

  13. Oxysterol content in selected meats and meat products

    Directory of Open Access Journals (Sweden)

    Dorota Derewiaka

    2009-09-01

    Full Text Available Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 µg/g of fat was statistically higher than before frying (2.2 to 10.7 µg/g of fat. Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 µg/g of fat but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.

  14. Development of on package indicator sensor for real-time monitoring of meat quality

    Directory of Open Access Journals (Sweden)

    Vivek Shukla

    2015-03-01

    Full Text Available Aim: The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature. Materials and Methods: Indicator sensor was prepared using bromophenol blue (1% w/v as indicator solution and filter paper as indicator carrier. Indicator sensor was fabricated by coating indicator solution onto carrier by centrifugation. To observe the response of indicator sensor buffalo meat was packed in polystyrene foam trays covered with PVC film and indicator sensor was attached to the inner side of packaging film. The pattern of color change in indicator sensor was monitored and compared with meat quality parameters viz. total volatile basic nitrogen, D-glucose, standard plate count and tyrosine value to correlate ability of indicator sensor for its suitability to predict the meat quality and storage life. Results: The indicator sensor changed its color from yellow to blue starting from margins during the storage period of 24 h at ambient temperature and this correlated well with changes in meat quality parameters. Conclusions: The indicator sensor can be used for real-time monitoring of meat quality as the color of indicator sensor changed from yellow to blue starting from margins when meat deteriorates with advancement of the storage period. Thus by observing the color of indicator sensor quality of meat and shelf life can be predicted.

  15. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  16. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

  17. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of any package of a meat or meat food product that bears a representation as to the number of servings...

  18. 19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

  19. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat sub

  20. Development of food irradiation technology and consumer attitude toward irradiated food in Korea

    Energy Technology Data Exchange (ETDEWEB)

    Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok (Korea Atomic Energy Research Inst., Daeduk (Korea, Republic of))

    1992-12-01

    In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from [sup 60]Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.).

  1. Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast.

    Science.gov (United States)

    Nam, K C; Ahn, D U

    2003-03-01

    Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged irradiated turkey breast, while retaining characteristic irradiation off-odor volatiles such as dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide was the concern for vacuum-packaged breast during the 10-day refrigerated storage. Vacuum packaging of aerobically packaged irradiated turkey breast meat at 1 or 3 days of storage lowered the amounts of S-volatiles and lipid oxidation products compared with vacuum- and aerobically packaged meats, respectively. Irradiation increased the a-value of raw turkey breast, but exposing the irradiated meat to aerobic conditions alleviated the intensity of redness.

  2. International red meat trade.

    Science.gov (United States)

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a

  3. Environmental costs of meat production

    DEFF Research Database (Denmark)

    Nguyen, T Lan T; Hermansen, John Erik; Mogensen, Lisbeth

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  4. Red meat and colorectal cancer

    Directory of Open Access Journals (Sweden)

    Nuri Faruk Aykan

    2015-12-01

    Full Text Available Colorectal cancer (CRC is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented.

  5. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  6. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated bee

  7. Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk.

    Science.gov (United States)

    Lam, Tram Kim; Cross, Amanda J; Consonni, Dario; Randi, Giorgia; Bagnardi, Vincenzo; Bertazzi, Pier Alberto; Caporaso, Neil E; Sinha, Rashmi; Subar, Amy F; Landi, Maria Teresa

    2009-02-01

    Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology, a population-based case-control study. Primary lung cancer cases (n = 2,101) were recruited from 13 hospitals within the Lombardy region of Italy examining approximately 80% of the cases from the area. Noncancer population controls (n = 2,120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1,903 cases and 2,073 controls and used in conjunction with a meat mutagen database to estimate intake of heterocyclic amines (HCA) and benzo(a)pyrene (BaP). Multivariable odds ratios (OR) and 95% confidence intervals (95% CI) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR, 1.8; 95% CI, 1.5-2.2; P trend processed meat, and meat mutagens were independently associated with increased risk of lung cancer.

  8. Lactobacilli and ionising radiation: an example of the application to meat and meat products. Laktobazillen und ionisierende Strahlung als Beispiel einer Anwendung auf Fleisch und Fleischprodukte

    Energy Technology Data Exchange (ETDEWEB)

    Holzapfel, W.H. (Inst. fuer Hygiene und Toxikologie, Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany))

    1992-01-01

    Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance ([gamma]-D[sub 10] = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of [gamma]-D[sub 10] values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N[sub 2], whilst the highest death rate was observed in presence of CO[sub 2]. (orig.)

  9. Iron, Meat and Health

    Directory of Open Access Journals (Sweden)

    Catherine Geissler

    2011-02-01

    Full Text Available This article is a summary of the publication “Iron and Health” by the Scientific Advisory Committee on Nutrition (SACN to the U.K. Government (2010, which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.

  10. Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality.

    Science.gov (United States)

    Cosgrove, Meadhbh; Flynn, Albert; Kiely, Máiréad

    2005-06-01

    The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (Pprocessed meat intake was associated with a lower (Pprocessed meat consumption was associated with lower (Pprocessed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

  11. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

    Hamdan, Mohammad Naqib; Post, Mark J; Ramli, Mohd Anuar; Mustafa, Amin Rukaini

    2017-04-29

    Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

  12. Probiotic Meat Products and Nutrition

    Directory of Open Access Journals (Sweden)

    Sena Özbay Doğu

    2015-01-01

    Full Text Available Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt or improving the content of substances with healthy benefits (like probiotics. Thus, it may also change the perspective of consumers towards meat products which associated with coronary artery disease. Meat is an ideal structure for probiotic microorganisms. Probiotic meat products are obtained by addition of probiotic to fermented meat products. These probiotic meat products are offered both healthy and improved taste and flavor, but also as safe food to consumer. Thus, when these probiotic meat products ensure flavor and nutritional to consumers, additionally they have a positive impact on their health.

  13. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...

  14. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  15. Four-point Bend Testing of Irradiated Monolithic U-10Mo Fuel

    Energy Technology Data Exchange (ETDEWEB)

    Rabin, B. H. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Lloyd, W. R. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Schulthess, J. L. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Wright, J. K. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Lind, R. P. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Scott, L. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Wachs, K. M. [Idaho National Lab. (INL), Idaho Falls, ID (United States)

    2015-03-01

    This paper presents results of recently completed studies aimed at characterizing the mechanical properties of irradiated U-10Mo fuel in support of monolithic base fuel qualification. Mechanical properties were evaluated in four-point bending. Specimens were taken from fuel plates irradiated in the RERTR-12 and AFIP-6 Mk. II irradiation campaigns, and tests were conducted in the Hot Fuel Examination Facility (HFEF) at Idaho National Laboratory (INL). The monolithic fuel plates consist of a U-10Mo fuel meat covered with a Zr diffusion barrier layer fabricated by co-rolling, clad in 6061 Al using a hot isostatic press (HIP) bonding process. Specimens exhibited nominal (fresh) fuel meat thickness ranging from 0.25 mm to 0.64 mm, and fuel plate average burnup ranged from approximately 0.4 x 1021 fissions/cm3 to 6.0 x 1021 fissions/cm3. After sectioning the fuel plates, the 6061 Al cladding was removed by dissolution in concentrated NaOH. Pre- and post-dissolution dimensional inspections were conducted on test specimens to facilitate accurate analysis of bend test results. Four-point bend testing was conducted on the HFEF Remote Load Frame at a crosshead speed of 0.1 mm/min using custom-designed test fixtures and calibrated load cells. All specimens exhibited substantially linear elastic behavior and failed in a brittle manner. The influence of burnup on the observed slope of the stress-strain curve and the calculated fracture strength is discussed.

  16. Food irradiation: Standards, regulations and world-wide trade

    Science.gov (United States)

    Roberts, Peter B.

    2016-12-01

    There is an established framework of international standards for food irradiation covering human health, plant protection, labelling, dose delivery, quality assurance and facility management. Approximately 60 countries permit irradiation of one or more food or food classes. National regulations are briefly reviewed. Decontamination of spices, herbs and condiments remains the single largest application of irradiation. However, in recent years the market for irradiated fresh and processed meat has become firmly established in several countries including China and the USA. At least 10 countries have recently established bi-lateral agreements for trade in irradiated fresh fruits and vegetables using phytosanitary irradiation. Irradiated fresh produce volumes now exceed 20,000 t per year. Rationalization and greater consistency in labelling regulations would be advantageous to the future growth of applications of food irradiation.

  17. Fabrication Facilities

    Data.gov (United States)

    Federal Laboratory Consortium — The Fabrication Facilities are a direct result of years of testing support. Through years of experience, the three fabrication facilities (Fort Hood, Fort Lewis, and...

  18. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat..., DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be...

  19. Meat Consumption Culture in Ethiopia.

    Science.gov (United States)

    Seleshe, Semeneh; Jo, Cheorun; Lee, Mooha

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently.

  20. The application of high dose food irradiation in South Africa

    Science.gov (United States)

    de Bruyn, Ingrid Nine

    2000-03-01

    During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive "dried cooked" taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40°C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa.

  1. 9 CFR 319.500 - Meat pies.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and Turnovers § 319.500 Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all...

  2. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

  3. Processed meat: the real villain?

    Science.gov (United States)

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

  4. NO MEAT FOR ME PLEASE

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    Vegetarian way of life is slowly being embraced EVER thought of celebrating a major traditional festival without meat on the menu? On the evening of November 25,over 50 guests gathered at Beijing’s Vegan Hut,a cozy vegetarian restaurant,and enjoyed a delicious vegan Thanksgiving dinner.Though meat-free,the feast was complete with tofurkey(pseudo turkey meat made from tofu),local organic pumpkin pie,pesticide-free potatoes, meatless gravy and milk-free soy ice cream,in addition to eight other tasty Chinese homestyle dishes.

  5. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  6. Red meat, processed meat and cancer in South Africa.

    Science.gov (United States)

    Stefan, Daniela Cristina

    2015-12-16

    Epidemiological studies around the world were analysed recently by the International Agency for Research on Cancer, demonstrating a positive correlation between consumption of red meat and processed meat and colorectal cancer. In South Africa (SA) there is a great variation in the incidence of this type of cancer between various ethnic groups, related to diet and other risk factors. Strengthening the SA cancer registry and co-ordinated research on diet and cancer are required to provide specific answers for our population.

  7. Microbiology of Fresh Comminuted Turkey Meat

    Science.gov (United States)

    1976-04-12

    product (23). This procedure provides the turkey state. meat with an inoculum of spoilage organisms as well as Indirect aspects of transmission become...Comminuted turkey, a furtheir-processed product Standard plate counts. coliform plate and most probable number prepared from the dark meat of the fowl...being meat products . The adopted standards for ground and encouraged to try other comminuted meat products such whole cuts of red meats established a

  8. Meat consumption among adults in Slovenia

    OpenAIRE

    Kodrič, Mateja

    2016-01-01

    Meat is an important part of human diet. However, health problems occur when meat consumption is excessive and if meat is processed and prepared in unhealthy way. The aim of the presented thesis is to determine the difference in habits of meat and meat products consumption of the Slovenian population in different geographical areas. The data were collected through the research Nutritional habits of the adult population in Slovenia, conducted by the National Institute of Public Health. T...

  9. Convenient meat and meat products. Societal and technological issues.

    Science.gov (United States)

    Leroy, Frédéric; Degreef, Filip

    2015-11-01

    In past and contemporary foodscapes, meat and meat products have not only been following convenience trends, they have been at the heart of them. Historically, the first substantial demands for meat convenience must have been for the outsourcing of hunting or domestication, as well as slaughtering activities. In its turn, this prompted concerns for shelf-life stabilisation and the development of preservation strategies, such as meat fermentation. Demands for ease of preparation and consumption can be traced back to Antiquity but have gained in importance over the centuries, especially with the emergence of novel socio-cultural expectations and (perceived) time scarcity. Amongst other trends, this has led to the creation of ready meals and meat snacks and the expansion of urban fast food cultures. Additionally, contemporary requirements focus on the reduction of mental investments, via the "convenient" concealment of slaughtering, the optimisation of nutritional qualities, and the instant incorporation of more intangible matters, such as variety, hedonistic qualities, reassurance, and identity. An overview is given of the technological issues related to the creation of meat convenience, in its broadest sense, along with their societal implications. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

    Science.gov (United States)

    Raut, Amol D.; Shashidhar, Ravindranath; Bandekar, Jayant R.; Kapadnis, Balu P.

    2012-01-01

    Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D 10) values of different Campylobacter isolates at 0-4 °C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D 10 values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10 5 CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 °C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat.

  11. Food irradiation: Gamma processing facilities

    Energy Technology Data Exchange (ETDEWEB)

    Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

    1997-12-31

    The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

  12. Meat and Poultry Labeling Terms

    Science.gov (United States)

    ... regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible ... in raising the animals. [ Top of Page ] NO ANTIBIOTICS (red meat and poultry): The terms "no antibiotics ...

  13. Color of Meat and Poultry

    Science.gov (United States)

    ... or freezer, color changes are normal for fresh meat and poultry. 2. Does a change in color indicate spoilage? Change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...

  14. Control of Thermal Meat Processing

    Science.gov (United States)

    Griffis, Carl L.; Osaili, Tareq M.

    The recent growth of the market for ready-to-eat (RTE) meat and poultry products has led to serious concern over foodborne illnesses due to the presence of pathogens, particularly Salmonella spp, Listeria monocytogenes and Escherichia coli O157:H7 in meat and poultry products. Emphasis has been placed on thermal processing since heat treatment is still considered the primary means of eliminating foodborne pathogens from raw meat and poultry products (Juneja, Eblen, & Ransom, 2001). Inadequate time/temperature exposure during cooking is a contributing factor in food poisoning outbreaks. Optimal heat treatment is required not only to destroy pathogenic microorganisms in meat and poultry products but also to maintain desirable food quality and product yield.

  15. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

    Full Text Available The evolution of meat production in Mexico during the last decade is the result of the complex interaction between different areas of livestock production and consumers’ preferences, being the former widely influenced by new tendencies and purchasing capacity. In Yucatan, there are two meat product processing plants. Yucatan’s research projects are basically focused to production, handling and genetics. This research is developed in Research Centers like Universidad Autonoma Yucatan’s Ciencias Biologicas Agropecuarias Campus, INIFAP Mococha, Instituto Tecnologico Conkal and Instituto Tecnologoco Merida. Many projects are inter-institutional and others by Cuerpos Academicos inside the institutions. Grants are provided by state, national or international dependencies. In the Instituto Tecnologico Merida research projects are on different animals’ meat quality and novel meat products.

  16. Development of detection methods for irradiated foods - Detection method for radiolytic products of irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Kyong Su; Kim, Sun Min; Park, Eun Ryong; Lee, Hae Jung; Kim, Eun Ah; Jo, Jung Ok [Chosun University, Kwangju (Korea)

    1999-04-01

    Meat (beef, pork, chicken) and nut (sesame, perilla, black sesame, peanut) were irradiated with /sup 60/Co gamma-ray. A process to detect radiation-induced hydrocarbons and 2-alkylcyclobutanones includes the extraction of fat from meat and nut, separation of hydrocarbons and 2-alkylcyclobutanones with a florisil column and identification of GC/MS methods. Concentrations of the produced hydrocarbons and 2-alkylcyclobutanones tended to increase linearly with the dose levels of irradiation in beef, pork and chicken, while concentrations of radiation-induced hydrocarbons were different individually at the same dose level. In meat, hydrocarbons and 2-alkylcyclobutanones originated from oleic acid were found in a large amount. The concentrations of radiation-induced hydrocarbons were relatively constant during 16 weeks. In nut, hydrocarbons originated from oleic acid and linoleic acid were the major compounds whereas results of perilla was similar to meat. Radiation-induced hydrocarbons were increased linearly with the irradiation dose and remarkably detected at 0.5 kGy and over. 44 refs., 30 figs., 14 tabs. (Author)

  17. Identification of irradiated refrigerated pork with the DNA comet assay

    Energy Technology Data Exchange (ETDEWEB)

    Araujo, M.M. E-mail: villavic@net.ipen.br; Marin-Huachaca, N.S.; Mancini-Filho, J. E-mail: jmancini@usp.br; Delincee, H.; Villavicencio, A.L.C.H. E-mail: henry.delincee@bfe.uni-karlsruhe.de

    2004-10-01

    Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells ('Comet Assay') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a {sup 60}Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sao Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5 kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6 deg. C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA 'Comet Assay'. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

  18. Identification of irradiated refrigerated pork with the DNA comet assay

    Science.gov (United States)

    Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.; Villavicencio, A. L. C. H.

    2004-09-01

    Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells (``Comet Assay'') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a 60Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sa~o Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6°C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA ``Comet Assay''. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

  19. Probiotic Meat Products and Nutrition

    OpenAIRE

    Sena Özbay Doğu; Cemalettin Sarıçoban

    2015-01-01

    Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy b...

  20. Snail meat: Significance and consumption

    OpenAIRE

    Dragićević Olgica; Baltić Milan Ž.

    2005-01-01

    The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller) Helixpomatia (Linne), Helix iucorum (Linne), Helix aperta (Born), Eobania vermiculata (Miiller). Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mine...

  1. Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

    OpenAIRE

    MISHRA, BIDYUT PRAVA; CHAUHAN, GEETA; Mendiratta, S. K.; B. D. Sharma; Desai, B. A.; Rath, P. K.

    2013-01-01

    It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat ri...

  2. Use of conservation technologies in meat proccesins and produktion of meat products

    OpenAIRE

    KUBECOVÁ, Dagmar

    2015-01-01

    This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products an...

  3. Development of detection methods for irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung [Korea Atomic Energy Research Insitiute, Taejon (Korea, Republic of); Kim, Kyong Su [Chosun University, Kwangju (Korea, Republic of)

    1999-04-01

    To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats. The analysis of DNA damage made on single cells by agarose gel electrophoresis (DNA 'comet assay') can be used to detect irradiated food. All the samples irradiated with over 0.3 kGy were identified to detect post-irradiation by the tail length of their comets. Irradiated samples showed comets with long tails, and the tail length of the comets increased with the dose, while unirradiated samples showed no or very short tails. As a result of the above experiment, the DNA 'comet assay' might be applied to the detection of irradiated grains as a simple, low-cost and rapid screening test. When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from leic acid. 1,7 hexadecadiene was the highest amount in irradiated beef, pork and chicken. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1,7-hexadecadiene and 8-heptadecen were detected as major compounds. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks.

  4. Development of detection methods for irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung [Korea Atomic Energy Research Insitiute, Taejon (Korea, Republic of); Kim, Kyong Su [Chosun University, Kwangju (Korea, Republic of)

    1999-04-01

    To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats. The analysis of DNA damage made on single cells by agarose gel electrophoresis (DNA 'comet assay') can be used to detect irradiated food. All the samples irradiated with over 0.3 kGy were identified to detect post-irradiation by the tail length of their comets. Irradiated samples showed comets with long tails, and the tail length of the comets increased with the dose, while unirradiated samples showed no or very short tails. As a result of the above experiment, the DNA 'comet assay' might be applied to the detection of irradiated grains as a simple, low-cost and rapid screening test. When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from leic acid. 1,7 hexadecadiene was the highest amount in irradiated beef, pork and chicken. Eight kinds of hydrocarbons were identified from irradiated chicken, among which 1,7-hexadecadiene and 8-heptadecen were detected as major compounds. The concentration of radiation-induced hydrocarbons was relatively constant during 16 weeks.

  5. Irradiation damage

    Energy Technology Data Exchange (ETDEWEB)

    Howe, L.M

    2000-07-01

    There is considerable interest in irradiation effects in intermetallic compounds from both the applied and fundamental aspects. Initially, this interest was associated mainly with nuclear reactor programs but it now extends to the fields of ion-beam modification of metals, behaviour of amorphous materials, ion-beam processing of electronic materials, and ion-beam simulations of various kinds. The field of irradiation damage in intermetallic compounds is rapidly expanding, and no attempt will be made in this chapter to cover all of the various aspects. Instead, attention will be focused on some specific areas and, hopefully, through these, some insight will be given into the physical processes involved, the present state of our knowledge, and the challenge of obtaining more comprehensive understanding in the future. The specific areas that will be covered are: point defects in intermetallic compounds; irradiation-enhanced ordering and irradiation-induced disordering of ordered alloys; irradiation-induced amorphization.

  6. Improvement of colour strength and colourfastness properties of gamma irradiated cotton using reactive black-5

    Science.gov (United States)

    Ahmad Bhatti, Ijaz; Adeel, Shahid; Nadeem, Raziya; Asghar, Toheed

    2012-03-01

    The dyeing behaviour of gamma irradiated cotton fabric using Reactive Black-5 dye powder has been investigated. The mercerized, bleached and plain weaved cotton fabric was irradiated to different absorbed doses of 100, 200, 300, 400, 500 and 600 Gy using Co-60 gamma irradiator. Dyeing was performed using irradiated and un-irradiated cotton with dye solutions. The dyeing parameters such as temperature of dyeing, time of dyeing and pH of dyeing solutions were optimised. The colour strength values of dyed fabrics were evaluated by comparing irradiated and un-irradiated cotton in CIE Lab system using Spectra flash SF650. Methods suggested by International Standard Organisation (ISO) were employed to study the effect of gamma irradiation on the colourfastness properties of dyed fabric. It is found that gamma irradiated cotton dyed with Reactive Black-5 has not only improved the colour strength but also enhanced the rating of fastness properties.

  7. Significance of authenticity in meat and meat products in Iran

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

    Full Text Available The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max in raw and processed meat products.In this study, specific primers were designed for the identification of pig ( base pair, donkey (325 base pair, chicken (391 base pair, sheep (499 base pair, horse (607 base pair, soya (707 base pair and bovine (853 base pair by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

  8. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  9. ARTICLE : Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

    National Research Council Canada - National Science Library

    Mee Hye Shin; ; Ju Woon Lee; Young Min Yoon; Jong Heon Kim; Byeong Geum Moon; Jae Hun Kim; Beom Suk Song

    2014-01-01

    Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product...

  10. What is artiifcial meat and what does it mean for the future of the meat industry?

    Institute of Scientific and Technical Information of China (English)

    Sarah P F Bonny; Graham E Gardner; David W Pethick; Jean-Franois Hocquette

    2015-01-01

    The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must ifnd solutions to issues regarding animal welfare, health and sustainability and wil have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as‘artiifcial meat’ are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artiifcial meats, in vitro or cultured meat and meat from genetical y modiifed organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a smal percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artiifcial meats such as meat from genetic modiifed organisms or cultured meat may become sufifciently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also beneift from assimilating biotechnologies such as cloning and genetic modiifcation technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artiifcial meats. Although it wil depend at least partly on the evolution of conventional meat production, the future of artiifcial meat produced from stem cel s appears uncertain at this time.

  11. Muscle profiling to improve the value of retail meat cuts.

    Science.gov (United States)

    Jung, E Y; Hwang, Y H; Joo, S T

    2016-10-01

    Nutrition and meat quality are always important to consumers, but vary by individual muscle or muscle groups in retail meat cuts. Muscle profiling of nutrient content and palatability for all retail beef cuts is necessary to suggest healthy and tasty beef cuts and to inform consumers of the benefits of beef consumption. The current paper reviews numerous studies that provide muscle profiles for nutrients and palatability attributes of muscles or muscle groups in retail beef cuts. The composition of nutrients including protein, fat, moisture, vitamins, and minerals in beef cuts is documented as well as the nutritive role as a part of a healthy diet. In addition, this review presents knowledge in relation to innovative carcass fabrication and value-added cuts to improve the value of beef carcass. Finally, the current work emphasize the palatability assessment of individual beef muscles, and concludes that all retail beef cuts should be merchandised for proper cooking according to the palatability profiles of beef muscles.

  12. Food irradiation; Global aspects and future prospects

    Energy Technology Data Exchange (ETDEWEB)

    Matsuyama, Akira (Tokyo Univ. of Agriculture (Japan). Nodai Research Institute)

    1990-07-01

    This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs.

  13. Biogenic amines in meat and fermented meat products

    Directory of Open Access Journals (Sweden)

    Joanna Stadnik

    2010-09-01

    Full Text Available Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

  14. The effect of electron beam irradiation on lipid oxidation in sausages

    Directory of Open Access Journals (Sweden)

    atefeh yousefi

    2017-09-01

    Full Text Available Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products.  However electron -beam  may cause transformations in foods but has been known as to the most easily-applied irradiation technique in food industries. Electron-beam irradiation is an environment friendly, low cost and time effective alternative to other decontamination technologies. Lipid oxidation could produce of irradiated meat. This study aimed at evaluating the state of lipid oxidation of irradiated sausages. Its findings could help the control, improve food safety and quality properties to food industries. Methods: Sausages were purchased in a local supermarket, minced sausages blended for thiobarbituric acid reactive substances (TBARS analysis and divided into 25 g pieces. The samples including one control group and four case groups. Packaged sausage were exposed at doses of 0 (control, 1, 2, 3 and 5 kGy and analyzed on various days 0, 5, 10 and 30. Results: Thiobarbituric acid reactive substances (TBARS has increased as time goes on (P<0.05. A significant relationship was observed on different Doses. But, the maximum of TBARS was observed in 3 kGy. Conclusion: Utilizing of Electron-beam irradiation in low doses does not have significant difference on lipid oxidation. Irradiating of meat products by addition of antioxidants can minimize or avoid the development of rancidity.

  15. Food irradiation and nonthermal food processing: an overview for food science professionals

    Science.gov (United States)

    Irradiation is a nonthermal process that has been shown to inactivate human pathogens from meats, seafood and produce. Irradiation treatment at 1.0 kGy can reduce the surface populations of E. coli O157:H7 on leafy vegetables by 4 logs (99.99%), without significantly impacting the product’s visual a...

  16. Food irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Webb, T.

    1986-01-01

    The proposed use of gamma radiation from cobalt 60 and cesium 137 for food irradiation in the United Kingdom is discussed, with particular reference to the possible dangers and disadvantages to the safety and wholesomeness of the food.

  17. [Food irradiation].

    Science.gov (United States)

    Migdał, W

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by Codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Institute of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19MeV, 1 kW) and an industrial unit Elektronika (10MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permission for irradiation for: spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables.

  18. Radiation resistance of lactobacilli isolated from radurized meat relative to growth and environment.

    Science.gov (United States)

    Hastings, J W; Holzapfel, W H; Niemand, J G

    1986-10-01

    Of 113 lactobacilli isolated from radurized (5 kGy) minced meat, 7 Lactobacillus sake strains, 1 L. curvatus strain, and 1 L. farciminis strain were used for radiation resistance studies in a semisynthetic substrate (i.e., modified MRS broth). Five reference Lactobacillus spp., one Staphylococcus aureus strain, and one Salmonella typhimurium strain were used for comparative purposes. All L. sake isolates exhibited the phenomenon of being more resistant to gamma-irradiation in the exponential (log) phase than in the stationary phase of their growth cycles by a factor of 28%. Four references strains also exhibited this phenomenon, with L. sake (DSM 20017) showing a 68% increase in resistance in the log phase over the stationary phase. This phenomenon was not common to all bacteria tested and is not common to all strains with high radiation resistance. Four L. sake isolates and three reference strains were used in radiation sensitivity testing in a natural food system (i.e., meat). The bacteria were irradiated in minced meat and packaged under four different conditions (air, vacuum, CO2, and N2). Organisms exhibited the highest death rate (lowest D10 values [doses required to reduce the logarithm of the bacterial population by 1] ) under CO2 packaging conditions, but resistance to irradiation was increased under N2. The D10 values of the isolates were generally greater than those of the reference strains. The D10 values were also higher (approximately two times) in meat than in semisynthetic growth medium.

  19. Effect of mercerization and gamma irradiation on the dyeing behaviour of cotton using stilbene based direct dye

    Science.gov (United States)

    Bhatti, Ijaz Ahmad; Adeel, Shahid; Fazal-ur-Rehman; Irshad, Misbah; Abbas, Muhammad

    2012-07-01

    The dyeing behaviour of mercerized and gamma irradiated cotton fabric using stilbene based direct dye has been investigated. The fabric was treated with different concentrations of alkali to optimize the mercerization. The optimum mercerized cotton fabric was irradiated to absorbed doses of 2, 4, 6, 8 and 10 kGy using Cs-137 gamma irradiator. Dyeing was performed using irradiated and un-irradiated cotton with dye solutions. The dyeing parameters such as temperature, time of dyeing, pH of dyeing solutions and salt concentration were optimized. The colour strength values of dyed fabrics were evaluated by comparing irradiated and un-irradiated cotton in CIE Lab system using Spectra flash SF650. Methods suggested by International Standard Organization (ISO) were employed to study the effect of gamma irradiation on the colourfastness properties of dyed fabric. It was found that mercerized and irradiated cotton have not only improved the colour strength but enhanced the rating of fastness properties also.

  20. Effect of probiotics on broiler meat quality

    African Journals Online (AJOL)

    STORAGESEVER

    2009-08-04

    Aug 4, 2009 ... INTRODUCTION. There is currently a world trend to reduce the use of anti- ... this study was undertaken to know the effect of probiotics .... tics fed broilers. ..... International Organization for Standardization, on meat and meat.

  1. Additives In Meat and Poultry Products

    Science.gov (United States)

    ... Viewer (JSR 286) Actions ${title} Loading... Additives in Meat and Poultry Products People have been using food additives for thousands ... may be used in canned hams or jellied meat products. HUMECTANT - substance added to foods to help retain ...

  2. STUDY REGARDING THE LEGISLATIVE CONDITIONS IN THE EUROPEAN UNION IMPORT FOR FRESH MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    S. STANCIU

    2013-12-01

    Full Text Available The European Union is by far the biggest importer of food worldwide. Import rulesfor meat and meat products are fully harmonized and the European Commissionacts as the competent authority on behalf of the 25 Member States. The EUCommission is the sole negotiating partner for all non-EU countries in questionsrelated to import conditions for meat and meat products.

  3. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  4. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    .... “Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  5. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  6. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which fa

  7. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND... COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.311 Chow mein vegetables with meat, and...

  8. High pressure processing of meat

    DEFF Research Database (Denmark)

    Grossi, Alberto; Christensen, Mette; Ertbjerg, Per

    in the myofibrillar protein pattern and HP-induced change in activity of cathepsin B and L were investigated. Results: In this study we showed that HP treatment of pork meat emulsion, ranging from 0.1 to 800 MPa, induced protein gel formation as shown by the increased Young’s modulus (Fig.1). Analysis of SDS...... the rheological properties of pork meat batters by inducing formation of protein gels. HP induced protein gels are suggested to be formed by high molecular weight myofibrillar protein aggregates and by peptides formed by lysosomal enzyme-induced cleavage of myofibrillar proteins. Perspectives: The data presented......Abstract Background: The research of high pressure (HP) processing of meat based foods needs to address how pressure affects protein interactions, aggregation and/or gelation. The understanding of the gel forming properties of myofibrillar components is fundamental for the development of muscle...

  9. Power ultrasound in meat processing.

    Science.gov (United States)

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Microorganism Reduction Methods in Meat Products

    OpenAIRE

    ZÁHOROVÁ, Jana

    2011-01-01

    In Bachelor thesis I deal with a theme of the influences on the reduction of microorganisms of meat products. First, I focused on the characteristics of individual organisms, the factors affecting their growth, incidence of microorganisms in meat, forms of microbial degradation and contamination of meat microorganisms in slaughterhouses. The next section deals with the means to fight against microorganisms and methods which can reduce their presence in meat products. In the end there is menti...

  11. Breeding for meat quality in pigs

    NARCIS (Netherlands)

    Hovenier, R.

    1993-01-01

    The aim of this study was to investigate the possibilities of improving pig meat quality by selection. Therefore, literature is reviewed to determine the meat quality traits to be used and genetic parameters of those meat quality traits are calculated. A method is described to obtain margin

  12. Variations in land requirements for meat production

    NARCIS (Netherlands)

    Elferink, E.V.; Nonhebel, S.

    2007-01-01

    Production of meat requires substantial amounts of feed grains which in turn require vast amounts of land. Future population growth and increase in consumption will raise the demand for meat and with it the land required for meat production. This paper analyses the various factors that affect land r

  13. Meat consumption, diabetes and its complications

    NARCIS (Netherlands)

    Feskens, E.J.M.; Sluik, D.; Woudenbergh, van G.J.

    2013-01-01

    Several prospective studies have reported that risk of type 2 diabetes (T2DM) is elevated in meat consumers, especially when processed meats are consumed. Elevated risks of coronary heart disease (CHD) and stroke in meat consumers have also been reported. In this overview, the evidence regarding mea

  14. Processed Meat Ingredients: Past, Present and Future

    Science.gov (United States)

    Ingredients were first utilized to preserve meat and improve its palatability which date back to when our ancestors used salt and fire to preserve meat. Since that time man has incorporated a wide variety of ingredients to develop unique meat products and find ways to extend the shelf life of these ...

  15. Variations in land requirements for meat production

    NARCIS (Netherlands)

    Elferink, E. V.; Nonhebel, S.

    2007-01-01

    Production of meat requires substantial amounts of feed grains which in turn require vast amounts of land. Future population growth and increase in consumption will raise the demand for meat and with it the land required for meat production. This paper analyses the various factors that affect land r

  16. Sustainability and meat consumption: is reduction realistic?

    Directory of Open Access Journals (Sweden)

    Jantine Voordouw

    2013-10-01

    Full Text Available Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that eat no meat at least one day per week. Meat-consumption frequencies provide empirical evidence for different modes of “flexitarianism,” including light, medium, and heavy flexitarians. In particular, the existence of heavy flexitarians suggests that the customary position of meat and other animal-based dietary products in the food hierarchy is not inviolable. To improve our understanding of meat reduction, cluster analysis adds information about differences across flexitarians. Given the enormous environmental impact of animal-protein consumption and the apparent sympathy of consumers for meat reduction, it is surprising that politicians and policy makers demonstrate little, if any, interest in strategies to reduce meat consumption and to encourage more sustainable eating practices.

  17. Qualitative analysis of meat and meat products by multiplex ...

    African Journals Online (AJOL)

    Jane

    2011-08-22

    Aug 22, 2011 ... an allergy against special meat and Its products do not. *Corresponding author. ... Some of the PCR approaches used for the determination of the identity of .... Categorized according to the type of process. PM. 57. 61.3. RMM.

  18. Bacterial spoilage of meat and cured meat products.

    Science.gov (United States)

    Borch, E; Kant-Muermans, M L; Blixt, Y

    1996-11-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens. The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. Bacteria associated with the spoilage of refrigerated meat products, causing defects such as sour off-flavours, discolouration, gas production, slime production and decrease in pH, consist of B. thermosphacta, Carnobacterium spp. Luctobacillus spp. Leuconostoc spp. and Weissella spp. Analysis of spoilage as measured by bacterial and chemical indicators is discussed. It is concluded that a multivariate approach based on spectra of chemical compounds, may be helpful in order to analyse spoilage, at least for spoilage caused by lactic acid bacteria. The consequences of bacteria bacteria interactions should be evaluated more.

  19. Should we stop meating like this? Reducing meat consumption through substitution

    OpenAIRE

    Apostolidis, Chrysostomos; McLeay, Fraser

    2016-01-01

    High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to rep...

  20. Digital fabrication

    CERN Document Server

    2012-01-01

    The Winter 2012 (vol. 14 no. 3) issue of the Nexus Network Journal features seven original papers dedicated to the theme “Digital Fabrication”. Digital fabrication is changing architecture in fundamental ways in every phase, from concept to artifact. Projects growing out of research in digital fabrication are dependent on software that is entirely surface-oriented in its underlying mathematics. Decisions made during design, prototyping, fabrication and assembly rely on codes, scripts, parameters, operating systems and software, creating the need for teams with multidisciplinary expertise and different skills, from IT to architecture, design, material engineering, and mathematics, among others The papers grew out of a Lisbon symposium hosted by the ISCTE-Instituto Universitario de Lisboa entitled “Digital Fabrication – A State of the Art”. The issue is completed with four other research papers which address different mathematical instruments applied to architecture, including geometric tracing system...

  1. Photovoltaic fabrics

    Science.gov (United States)

    2015-04-22

    during wire fabrication. Weaving was demonstrated for both military-type nylon -cotton blend (NYCO) warp fibers and cotton-polyester warp fibers. A...Lowell, MA 01852 14. ABSTRACT This report describes a project to improve photovoltaic fabrics. It had four objectives: 1) Efficiency – make PV wires on...a continuous basis that exhibit 7% efficiency; 2) Automated Welding – demonstrate an automated means of interconnecting the electrodes of one wire

  2. Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

    Energy Technology Data Exchange (ETDEWEB)

    Raut, Amol D. [Department of Microbiology, University of Pune, Pune, Ganeshkhind 411007 (India); Shashidhar, Ravindranath [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Bandekar, Jayant R., E-mail: jrb@barc.gov.in [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Kapadnis, Balu P. [Department of Microbiology, University of Pune, Pune, Ganeshkhind 411007 (India)

    2012-01-15

    Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D{sub 10}) values of different Campylobacter isolates at 0-4 {sup o}C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D{sub 10} values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10{sup 5} CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 {sup o}C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat. - Highlights: > Campylobacter isolates were sensitive to gamma radiation. > Low dose of 1 kGy is effective for 5-log reduction of Campylobacter in chicken meat. > No recovery of Campylobacter in radiation processed samples during storage. > First report on radiation sensitivity of Indian Campylobacter isolates.

  3. Conclusions from the last five years of experiments in the field of food irradiation in Hungary

    Energy Technology Data Exchange (ETDEWEB)

    Kalman, B.

    1988-01-01

    AGROSTER Co irradiates food packaging material and some types of spices for the meat industry. The step by step strategy of AGROSTER has been very successful. In the last year, its gamma facility was used as much as possible to irradiate food items. The government of Hungary has recognized the benefit of this technology and has given financial assistance to establish a large commercial gamma irradiator in Budapest.

  4. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

    Science.gov (United States)

    Ahn, D. U.; Nam, K. C.

    2004-09-01

    Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% α-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+α-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid.

  5. Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

    Energy Technology Data Exchange (ETDEWEB)

    Ahn, D.U. E-mail: duahn@iastate.edu; Nam, K.C

    2004-10-01

    Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% {alpha}-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+{alpha}-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid.

  6. Environmental footprints in the meat chain

    Science.gov (United States)

    Đekić, I.; Tomašević, I.

    2017-09-01

    The objective of this paper was to present environmental performance of the meat chain and highlight main environmental footprints. The meat sector is recognized as one of the leading polluting sectors in the food industry. The meat chain was analyzed from a five-link perspective introducing the following actors: farm(er)s, slaughterhouses, meat processors, customers and consumers. Meat production needs natural resources (water and energy) resulting in waste and waste water discharge. As an outcome it has a high influence on climate change in respect to global warming, acidification and eutrophication potentials and ozone depletion substances.

  7. Meat Production and Market in Italy

    Directory of Open Access Journals (Sweden)

    Giulio Cozzi

    2003-06-01

    Full Text Available Aim of this review was to describe the Italian meat production and market.The weight of Italian meat production in terms of the national agriculture gross domestic product (GDP is around the 25%. The present review will analyze the market and the productive systems of the main types of meat sold in the Italian market focusing the attention on their strength and weakness points as well as the possible future developments. The final part of the article will evaluate the recent trends of consumptions for the different meat in Italy as well as the expectations of the Italian consumer when buying meat products.

  8. Effects of irradiation on trans fatty acids formation in ground beef

    Energy Technology Data Exchange (ETDEWEB)

    Brito, M.S. E-mail: msavoy@net.ipen.br; Villavicencio, A.L.C.H. E-mail: villavic@net.ipen.br; Mancini-filho, Jorge

    2002-03-01

    In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a {sup 60}Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at -10 deg. C.

  9. Effects of the gamma radiation in the refrigerated bovine meat conservation.; Efeitos da radiacao gama na conservacao da carne bovina refrigerada

    Energy Technology Data Exchange (ETDEWEB)

    Mariano, Carlos Otavio

    2004-07-01

    The meat is one of our largest alimentary source of proteins, however it is bad distributed and bad taken advantage by the population in general. Some segments of the society with excess of foods and other with lack, it generated in these last ones the drama of the hunger. Today there are about 800 million people (13% of the world population) malnourished, that they live in more than 30 countries, almost in totality concentrated in Africa and Asia. But that drama also reaches our own country. Make it arrive to this segment of the less favored population, that is usually in difficult access areas, a food with nutritional quality for the consumption is the great challenge of our society. the objective is increase the shelf life of the food, maintaining their nutritional and sensorial characteristics preserved. By this way, it becomes also a challenge to protect the meat of pathogenic microorganisms and eliminate those might have been installed in the animal still alive or during the manipulation in the meat industry before arriving for the consumption. The use of the gamma radiation allowed to guarantee the product quality in the total absence of the studied pathogenic microorganisms in this project, maintaining the initials organoleptics characteristics (sensorial and physiochemical) for a large period that the one specified by the legislation, increasing this way it shelf life. The sensorial analysis indicated that until the dose of 6,0 kGy there is no alteration in the flavor and with the dose of 8,0 kGy the meat acquired a light smoked flavor, but in the appearance, aroma and texture attributes no confirmed any alterations. The color of the irradiated meat in the used doses didn't present color change compared to the no irradiated meat. The microbiological analysis pretended to verify the elimination of the pathogenic microorganisms: Salmonella ssp, Staphylococcus aureus, Bacillus cereus, Escherichia coli and Clostridium sulphite reducers, as specified in

  10. Microbiological quality of rabbit meat.

    Science.gov (United States)

    Rodríguez-Calleja, Jose M; Santos, Jesús A; Otero, Andrés; García-López, María-Luisa

    2004-05-01

    World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 +/- 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 +/- 0.18) stored at -1 to +1 degree C (supermarket 1), mean aerobic mesophilic count was 5.87 +/- 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 +/- 0.18) displayed at -1 to +5 degrees C (supermarket 2), mean aerobic mesophilic count was 6.60 +/- 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

  11. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

    Nørrung, Birgit; Andersen, Jens Kirk; Buncic, Sava

    Although various foods can serve as sources of foodborne illness, meat and meat products are important sources of human infections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, Verotoxigenic E. coli and, to some extent, Listeria monocytogenes. All these may be harboured in the gastrointestinal tract of food-producing animals. The most frequent chain of events leading to meat-borne illness involves food animals, which are healthy carriers of the pathogens that are subsequently transferred to humans through production, handling and consumption of meat and meat products. Occurrences of Salmonella spp., C. jejuni/coli, Y. enterocolitica and Verotoxigenic E. coli in fresh red meat vary relatively widely, although most often are between 1 and 10%, depending on a range of factors including the organism, geographical factors, farming and/or meat production practices.

  12. Identification of species origin of meat and meat products on the DNA basis: a review.

    Science.gov (United States)

    Kumar, Arun; Kumar, Rajiv Ranjan; Sharma, Brahm Deo; Gokulakrishnan, Palanisamy; Mendiratta, Sanjod Kumar; Sharma, Deepak

    2015-01-01

    The adulteration/substitution of meat has always been a concern for various reasons such as public health, religious factors, wholesomeness, and unhealthy competition in meat market. Consumer should be protected from these malicious practices of meat adulterations by quick, precise, and specific identification of meat animal species. Several analytical methodologies have been employed for meat speciation based on anatomical, histological, microscopic, organoleptic, chemical, electrophoretic, chromatographic, or immunological principles. However, by virtue of their inherent limitations, most of these techniques have been replaced by the recent DNA-based molecular techniques. In the last decades, several methods based on polymerase chain reaction have been proposed as useful means for identifying the species origin in meat and meat products, due to their high specificity and sensitivity, as well as rapid processing time and low cost. This review intends to provide an updated and extensive overview on the DNA-based methods for species identification in meat and meat products.

  13. Red meat and processed meat consumption and all-cause mortality: a meta-analysis.

    Science.gov (United States)

    Larsson, Susanna C; Orsini, Nicola

    2014-02-01

    High consumption of red meat and processed meat has been associated with increased risk of several chronic diseases. We conducted a meta-analysis to summarize the evidence from prospective studies on red meat and processed meat consumption in relationship to all-cause mortality. Pertinent studies were identified by searching PubMed through May 2013 and by reviewing the reference lists of retrieved articles. Prospective studies that reported relative risks with 95% confidence intervals for the association of red meat or processed meat consumption with all-cause mortality were eligible. Study-specific results were combined by using a random-effects model. Nine prospective studies were included in the meta-analysis. The summary relative risks of all-cause mortality for the highest versus the lowest category of consumption were 1.10 (95% confidence interval (CI): 0.98, 1.22; n = 6 studies) for unprocessed red meat, 1.23 (95% CI: 1.17, 1.28; n = 6 studies) for processed meat, and 1.29 (95% CI: 1.24, 1.35; n = 5 studies) for total red meat. In a dose-response meta-analysis, consumption of processed meat and total red meat, but not unprocessed red meat, was statistically significantly positively associated with all-cause mortality in a nonlinear fashion. These results indicate that high consumption of red meat, especially processed meat, may increase all-cause mortality.

  14. Role of Buffaloe in Contributing Milk and Meat in Pakistan

    Directory of Open Access Journals (Sweden)

    S.H. Raza

    2010-02-01

    Full Text Available Pakistan being an agricultural country supports a national herd of 28.4 million buffaloe which constitutes 8-10% of the global buffaloe population. Buffaloe contributes 72% of the national milk supply. Buffaloe is intricately interwoven with the social fabric of the rural families. In these areas it is mainly raised for milk production. Pakistan is the largest buffaloe meat producer followed by India, China, Thailand and Vietnam. The share of buffaloe’s meat at national level is over 55%. Slaughtering of male young calves for meat is common which has high degree of preference among the consumers. Fattening is rarely practiced, as there is poor price structure for beef. Female calves are usually raised for future herds. Little effort has been done so far to feed them on scientific lines. Mortality is high in calves during pre-weaning age. Seasonal variation in mortality is common. Poor nutrition, health and management have been demonstrated to be the main contributory factors affecting the calves’ survival.

  15. Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen; Avaliacao do efeito combinado do processo de irradiacao e da embalagem em diferentes atmosferas na qualidade microbiologica e sensorial de carne bovina (Longissimus dorsi) fresca refrigerada e congelada

    Energy Technology Data Exchange (ETDEWEB)

    Moreno, Maria Luz Garcia

    2001-07-01

    Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N{sub 2} atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p<0.05) by de process. The temperature effect on the radioresistance of all microorganisms was not observed. Brochothrix thermosphacta was present in numbers of 10{sup 3} CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

  16. RERTR-8 Irradiation Summary Report

    Energy Technology Data Exchange (ETDEWEB)

    D. M. Perez; M. A. Lillo; G. S. Chang; G. A. Roth; N. E. Woolstenhulme; D. M. Wachs

    2011-12-01

    The Reduced Enrichment for Research and Test Reactor (RERTR) experiment RERTR-8, was designed to test monolithic mini-fuel plates fabricated via hot isostatic pressing (HIP), the effect of molybdenum (Mo) content on the monolithic fuel behavior, and the efficiency of ternary additions to dispersion fuel particles on the interaction layer behavior at higher burnup. The following report summarizes the life of the RERTR-8 experiment through end of irradiation, including as-run neutronic analysis, thermal analysis and hydraulic testing results.

  17. Status of food irradiation in the world

    Energy Technology Data Exchange (ETDEWEB)

    Kume, Tamikazu [Takasaki Advanced Radiation Research Institute, Japan Atomic Energy Agency (JAEA), Quantum Beam Science Directorate, 1233 Watanuki, Takasaki, Gunma 370-1292 (Japan); Furuta, Masakazu [Graduate School of Science, Osaka Prefecture University, 1-1 Gakuen-cho, Sakai, Osaka 599-8531 (Japan); Todoriki, Setsuko [National Food Research Institute, 2-1-12 Kannonndai, Tsukuba, Ibaraki 305-8642 (Japan); Uenoyama, Naoki [Department of International Cooperation and Industrial Infrastructure Development, Japan Atomic Industrial Forum, Inc., Shimbashi Fuji Bld., 2-1-3, Shimbashi, Minato-ku, Tokyo 105-8605 Japan (Japan); Kobayashi, Yasuhiko [Quantum Beam Science Directorate, Japan Atomic Energy Agency (JAEA), 1233 Watanuki, Takasaki, Gunma 370-1292 (Japan)], E-mail: kobayashi.yasuhiko@jaea.go.jp

    2009-03-15

    The status of food irradiation in the world in 2005 was investigated using published data, a questionnaire survey and direct visits. The results showed that the quantity of irradiated foods in the world in 2005 was 405,000 ton and comprised 1,86,000 ton (46%) for disinfection of spices and dry vegetables, 82,000 ton (20%) for disinfestation of grains and fruits, 32,000 ton (8%) for disinfection of meat and fish, 88,000 ton (22%) for sprout inhibition of garlic and potato, and 17,000 ton (4%) of other food items that included health foods, mushroom, honey, etc. Commercial food irradiation is increasing significantly in Asia, but decreasing in EU.

  18. Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians.

    Science.gov (United States)

    Hayley, Alexa; Zinkiewicz, Lucy; Hardiman, Kate

    2015-01-01

    Reduced consumption of meat, particularly red meat, is associated with numerous health benefits. While past research has examined demographic and cognitive correlates of meat-related diet identity and meat consumption behaviour, the predictive influence of personal values on meat-consumption attitudes and behaviour, as well as gender differences therein, has not been explicitly examined, nor has past research focusing on 'meat' generally addressed 'white meat' and 'fish/seafood' as distinct categories of interest. Two hundred and two Australians (59.9% female, 39.1% male, 1% unknown), aged 18 to 91 years (M = 31.42, SD = 16.18), completed an online questionnaire including the Schwartz Values Survey, and measures of diet identity, attitude towards reduced consumption of each of red meat, white meat, and fish/seafood, as well as self-reported estimates of frequency of consumption of each meat type. Results showed that higher valuing of Universalism predicted more positive attitudes towards reducing, and less frequent consumption of, each of red meat, white meat, and fish/seafood, while higher Power predicted less positive attitudes towards reducing, and more frequent consumption of, these meats. Higher Security predicted less positive attitudes towards reducing, and more frequent consumption, of white meat and fish/seafood, while Conformity produced this latter effect for fish/seafood only. Despite men valuing Power more highly than women, women valuing Universalism more highly than men, and men eating red meat more frequently than women, gender was not a significant moderator of the value-attitude-behaviour mediations described, suggesting that gender's effects on meat consumption may not be robust once entered into a multivariate model of MRD attitudes and behaviour. Results support past findings associating Universalism, Power, and Security values with meat-eating preferences, and extend these findings by articulating how these values relate specifically

  19. Prospects for the development of the market of meat and meat products

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    This is a brief overview of the market of meat and meat products in Russia. Food products account for a significant portion of the costs residents of Russia. In 2000, these costs amount to more than 50% of all household expenditure. In this case the cost of meat and meat products 14.6% of all household expenditures. This shows how important place is the market of meat and meat products and its development prospects. Since the mid- sixties, then in the Soviet Union saw an increase in consumpti...

  20. CONCENTRATION OF CADMIUM IN MEAT AND SELECTED MEATS PRODUCTS

    Directory of Open Access Journals (Sweden)

    Anetta Lukáčová

    2015-02-01

    Full Text Available The cadmium concentrations depend on the environmental conditions and food production methods. The monitoring of cadmium concentration in meat is important for human health. The concentrations of cadmium in meat and meat products collected from central Slovakia, in the central Europe region and from different countries of West Europe were assessed using by AA spectrometer with graphite furnace (PerkinElmer AAnalyst 80, MA, USA. Within starting materials we detected the highest values of cadmium in beef from foreign production (0.1101 ppm, followed by pork from foreign production (0.0901 ppm in Lovecka salama and pork thigh (0.0523 ppm in selected ham. In Lovecka salami we were found the highest concentration of cadmium in final samples from foreign starting materials, followed by homogenized samples from foreign starting materials, final samples from domestic starting materials and homogenized samples from domestic starting materials (0.3728, 0.3549, 0.2387, 0.2112 ppm, respectively. The highest concentration of cadmium in selected ham were found in final products from foreign starting materials, homogenized samples from foreign starting materials, final products from domestic starting materials and homogenized samples from domestic starting materials (0.1453, 0.1382,0.0810, 0.0734 ppm, respectively. The obtained results suggested that the concentrations of cadmium are higher in homogenized samples and final products in Lovecka salami and selected ham in comparison with to starting materials. Technological process of meat processing can create a potential source of heavy metals in final products.

  1. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    OpenAIRE

    Serdaroğlu, Meltem; Meltem SAPANCI ÖZSÜMER

    2000-01-01

    There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid b...

  2. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.

    Science.gov (United States)

    Domingo, José L

    2017-09-01

    Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Prevalence of Campylobacter spp. in poultry meat and meat products imported in Republic of Macedonia

    Directory of Open Access Journals (Sweden)

    Kostova Sandra

    2008-11-01

    Full Text Available Campylobacter spp. is leading bacterial cause of diarrhea in human population in all parts of the world. In most of the cases infection with Campylobacter spp. in humans originate from contaminated poultry meat and poultry meat products. This study was designed to estimate prevalence of Campylobacter spp. in meat and meat products imported in Republic of Macedonia. During the period of 8 months (January-August 2008 we tested 56 samples of meat and meat products (poultry meat, MDM, pork meat, beef meat and smoked beef. Samples were submitted to analysis for detection of thermo-tolerant Campylobacter spp. according to ISO 10272:1995. We determined among the analyzed samples highest prevalence of Campylobacter spp. in MDM with 84% positive samples, poultry meat with 81,8%, pork meat with 10%. We didn.t detect any positive samples in beef meat and smoked beef. Overall prevalence of Campylobacter spp. in all tested samples was 55,36%. This study shows that the high prevalence of Campylobacter spp. in tested samples and in correlation with severe symptoms in humans are reasons good enough for the producing and processing poultry meat industry and food business operators so they should take in consideration Campylobacter spp. in their risk assessment and preparation of HACCP plan.

  4. Meat-based enteral nutrition

    Science.gov (United States)

    Derevitskay, O. K.; Dydykin, A. S.

    2017-09-01

    Enteral nutrition is widely used in hospitals as a means of nutritional support and therapy for different diseases. Enteral nutrition must fulfil the energy needs of the body, be balanced by the nutrient composition and meet patient’s nutritional needs. Meat is a source of full-value animal protein, vitamins and minerals. On the basis of this research, recipes and technology for a meat-based enteral nutrition product were developed. The product is a ready-to-eat sterilised mixture in the form of a liquid homogeneous mass, which is of full value in terms of composition and enriched with vitamins and minerals, consists of particles with a size of not more than 0.3 mm and has the modified fat composition and rheological characteristics that are necessary for passage through enteral feeding tubes. The study presents experimental data on the content of the main macro- and micro-nutrients in the developed product. The new product is characterised by a balanced fatty acid composition, which plays an important role in correction of lipid metabolism disorders and protein-energy deficiency, and it is capable of satisfying patients’ daily requirements for vitamins and the main macro- and microelements when consuming 1500-2000 ml. Meat-based enteral nutrition can be used in diets as a standard mixture for effective correction of the energy and anabolic requirements of the body and support of the nutritional status of patients, including those with operated stomach syndrome.

  5. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    National Research Council Canada - National Science Library

    Kumar, Yogesh; Yadav, Deep Narayan; Ahmad, Tanbir; Narsaiah, Kairam

    2015-01-01

    .... Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products...

  6. Introducing the new meat. Problems and prospects

    Directory of Open Access Journals (Sweden)

    Stellan Welin

    2013-05-01

    Full Text Available Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the problems associated with the ever-growing global meat consumption. The prospect may bring benefit for the environment, climate, and animal ethics, but has also generated doubts and criticism. A discussion of the possible environmental benefit and of animal ethics issues in relation to cultured meat production will be given. A perceived 'unnaturalness' of cultured meat may be one of the strongest barriers for public acceptance. This will be discussed and rejected. As to our relations with nature and animals, it is plausible that cultured meat will lead to improvement rather than to deterioration. The issue of public acceptance and some of the problems of introducing this new product on the market will also be discussed.http://dx.doi.org/10.5324/eip.v7i1.1788

  7. Chinese ethnic meat products: Continuity and development.

    Science.gov (United States)

    Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun

    2016-10-01

    With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Microbiological status of mechanically separated poultry meat

    OpenAIRE

    Jovanović, Jelena; Borović, Branka; Velebit, Branko; Lakićević, Brankica; Baltić, Tatjana; Mitrović, Radmila; Milijašević, Milan

    2013-01-01

    Mechanically separated meat is often contaminated with microorganisms. The aim of this study was to investigate the microbiological status of mechanically separated poultry meat samples from June 2011 to December 2012. Microbiological testing included Salmonella species, Escherichia coli and the number of aerobic bacteria. In 5.26% of the samples the presence of Salmonella species was revealed, whereas 22.95% and 4.92% of the mechanically separated poultry meat samples were incompliant in reg...

  9. Effect of Chitosan on Meat Preservation

    OpenAIRE

    Darmadji, Purnama; Izumimoto, Masathoshi

    2014-01-01

    The effect of chitosan as preservative on the qualities of meat including microbiological, chemical, sensory and color qualities were examined In liquid medium chitosan 0.01% inhibited the growth of some spoilage and pathogenic bacteria such as Bacillus subtilis, Escherichia coli, Pseudomonas fragi and Staphylococcus aureus. At 0.1% concentration it also inhibited the growth of meat starter cultures, Lactoba¬cillus plantarum, Pediococcus Pentosaceus and Micro-coccus varians. In meat, during ...

  10. Zoonotic parasites from exotic meat in Malaysia.

    Science.gov (United States)

    Fazly, Z A; Nurulaini, R; Shafarin, M S; Fariza, N J; Zawida, Z; Muhamad, H Y; Adnan, M; Premaalatha, B; Erwanas, A I; Zaini, C M; Ong, C C; Chandrawathani, P

    2013-09-01

    Four zoonotic parasites, Sarcocystis spp., Toxoplasma gondii, Trichinella spp. and Taenia spp were screened in exotic meats. A total of forty-six (n=46) meat samples from various species of exotic animals were received from all the 14 states in Malaysia from January 2012 to April 2012. All exotic meat samples were examined macroscopically and histologically for the four zoonotic parasites. Results by histological examination of exotic meats showed the presence of Sarcocystis and Toxoplasma cysts at 8.7% (n=4) and 4.3% (n=2) respectively. No Trichinella spp. and Taenia spp. were found.

  11. Nanotechnologies in food and meat processing

    Directory of Open Access Journals (Sweden)

    Lech Ozimek

    2010-12-01

    Full Text Available This paper highlights the evolution of nanoscience and nanotechnologies from the global perspective and their potential application in food systems including meat processing. Nanotechnology has its roots in a talk delivered in 1959 by physicist Richard Feynman to the American Physical Society. Nanoscience refers to components properties at nanoscale and nanotechnology refers to process or processes used in the manufacture and/or biofabrication of new materials measured at nanoscale. Nanotechnology offers a wide range of opportunities for the development of innovative products and applications in food system. Functional foods, nutraceuticals, bioactives, farmafoods, etc. are very recent example of it. Nanotechnology and nanomaterials are a natural part of food processing and conventional foods, because the characteristic properties of many foods rely on nanometer sized components. Some of the areas where nanotechnologies are set to make a difference in meat processing in near future relate to intelligent packaging of meat and meat products, meat derived bioactive peptides, pro- and pre-biotics inclusion in processed meat products, fat based nanoemulsions for antioxidant delivery, nanosensors and nanotracers for meat biosecurity tracing and nanostructured meat products with defined functions. New horizons for nanotechnology in meat science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules. However, it shall be mentioned that nanotechnologies and nanomaterials are calling for their regulations and safety assessment as some of the materials are new and their safety never tested before.

  12. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

    Science.gov (United States)

    Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products. PMID:28747818

  13. Fabrication Technology

    Energy Technology Data Exchange (ETDEWEB)

    Blaedel, K.L.

    1993-03-01

    The mission of the Fabrication Technology thrust area is to have an adequate base of manufacturing technology, not necessarily resident at Lawrence Livermore National Laboratory (LLNL), to conduct the future business of LLNL. The specific goals continue to be to (1) develop an understanding of fundamental fabrication processes; (2) construct general purpose process models that will have wide applicability; (3) document findings and models in journals; (4) transfer technology to LLNL programs, industry, and colleagues; and (5) develop continuing relationships with the industrial and academic communities to advance the collective understanding of fabrication processes. The strategy to ensure success is changing. For technologies in which they are expert and which will continue to be of future importance to LLNL, they can often attract outside resources both to maintain their expertise by applying it to a specific problem and to help fund further development. A popular vehicle to fund such work is the Cooperative Research and Development Agreement with industry. For technologies needing development because of their future critical importance and in which they are not expert, they use internal funding sources. These latter are the topics of the thrust area. Three FY-92 funded projects are discussed in this section. Each project clearly moves the Fabrication Technology thrust area towards the goals outlined above. They have also continued their membership in the North Carolina State University Precision Engineering Center, a multidisciplinary research and graduate program established to provide the new technologies needed by high-technology institutions in the US. As members, they have access to and use of the results of their research projects, many of which parallel the precision engineering efforts at LLNL.

  14. Fabrication Technology

    Energy Technology Data Exchange (ETDEWEB)

    Blaedel, K.L.

    1993-03-01

    The mission of the Fabrication Technology thrust area is to have an adequate base of manufacturing technology, not necessarily resident at Lawrence Livermore National Laboratory (LLNL), to conduct the future business of LLNL. The specific goals continue to be to (1) develop an understanding of fundamental fabrication processes; (2) construct general purpose process models that will have wide applicability; (3) document findings and models in journals; (4) transfer technology to LLNL programs, industry, and colleagues; and (5) develop continuing relationships with the industrial and academic communities to advance the collective understanding of fabrication processes. The strategy to ensure success is changing. For technologies in which they are expert and which will continue to be of future importance to LLNL, they can often attract outside resources both to maintain their expertise by applying it to a specific problem and to help fund further development. A popular vehicle to fund such work is the Cooperative Research and Development Agreement with industry. For technologies needing development because of their future critical importance and in which they are not expert, they use internal funding sources. These latter are the topics of the thrust area. Three FY-92 funded projects are discussed in this section. Each project clearly moves the Fabrication Technology thrust area towards the goals outlined above. They have also continued their membership in the North Carolina State University Precision Engineering Center, a multidisciplinary research and graduate program established to provide the new technologies needed by high-technology institutions in the US. As members, they have access to and use of the results of their research projects, many of which parallel the precision engineering efforts at LLNL.

  15. Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey.

    Science.gov (United States)

    Nam, Ki-Chang; Cordray, Joseph; Ahn, Dong U

    2004-03-24

    Although a dynamic headspace/gas chromatography-mass spectrometry (DH/GC-MS) method is an effective tool for determining volatiles of irradiated turkey meat, the profile of volatiles may be changeable depending upon the availability of oxygen in the sample vial and sample holding time before purge. The objective of this study was to evaluate the effects of helium flushing and sample holding time before purge on the volatiles profiles of irradiated raw and cooked turkey breast meat. Vacuum-packaged turkey breasts were irradiated at 2.5 kGy, and the volatiles of irradiated raw and cooked samples were analyzed using a DH/GC-MS with different holding times up to 280 min. The amounts of dimethyl disulfide and dimethyl trisulfide decreased as sample holding time in an autosampler (4 degrees C) before purge increased, whereas those of aldehdyes increased as holding time increased due to lipid oxidation. Helium flush of sample vials before sample loading on an autosampler retarded lipid oxidation and minimized the changes of sulfur volatiles in raw meat but was not enough to prevent oxidative changes in cooked meat. Although DH/GC-MS is a convenient method for automatic analysis of volatiles in meat samples, the number of samples that can be loaded in an autosampler at a time should be limited within the range that can permit reasonable repeatabilities for target volatile compounds.

  16. A balanced perspective on animal welfare for improved meat and ...

    African Journals Online (AJOL)

    A balanced perspective on animal welfare for improved meat and meat ... and biochemical status, and meat quality and quantity; which leads to economic losses. ... Although the issues of animal production, which range from the environment ...

  17. A consumer perspective of the South African red meat classification ...

    African Journals Online (AJOL)

    A consumer perspective of the South African red meat classification system. ... of the research reported in this paper is to investigate the red meat knowledge, ... of carcass classification to consumers through fresh red meat product labels at ...

  18. Fermented Meat Products%发酵肉制品

    Institute of Scientific and Technical Information of China (English)

    凌静

    2008-01-01

    This article introduced the types,characteristics of the fermented meat product and the research situation of the domestic and foreign fermented meat product.It also indicated the developing prospect of the fermented meat products.

  19. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain.

    Science.gov (United States)

    González-Weller, D; Karlsson, L; Caballero, A; Hernández, F; Gutiérrez, A; González-Iglesias, T; Marino, M; Hardisson, A

    2006-08-01

    The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 microg kg(-1) in chicken meat, 5.00 and 5.49 microg kg(-1) in pork meat, 1.91 and 1.90 microg kg(-1) in beef meat and 1.35 and 1.22 microg kg(-1) in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 microg kg(-1). Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 microg kg(-1), 4.89 and 6.50 microg kg(-1) in pork meat product, 6.72 and 4.76 microg kg(-1) in beef meat product and 9.12 and 5.98 microg kg(-1) in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups.

  20. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch

    NARCIS (Netherlands)

    Bekker, G.A.; Tobi, H.; Fischer, A.R.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  1. Fabrication of Fe3O4@SiO2@TiO2 nanoparticles supported by graphene oxide sheets for the repeated adsorption and photocatalytic degradation of rhodamine B under UV irradiation.

    Science.gov (United States)

    Chen, Fenghua; Yan, Fufeng; Chen, Qingtao; Wang, Yongwei; Han, Lifeng; Chen, Zhijun; Fang, Shaoming

    2014-09-28

    A quaternary nanocomposite Fe3O4@SiO2@TiO2/graphene oxide (GO) was for the first time successfully synthesized in this work for the repeated use in simultaneous adsorption and photocatalytic degradation of aromatically structured chemical pollutants. The resulting sample was characterized by TEM, XRD, FTIR, TG-DTG, XPS, PL, and VSM. Its photocatalytic activity was evaluated in the photocatalytic degradation of rhodamine B (RhB) under high-pressure mercury lamp irradiation. The results showed that about 63% of RhB was absorbed onto the prepared Fe3O4@SiO2@TiO2/GO nanocomposites by just 30 minute mixing, and after 120 min high-pressure mercury lamp irradiation, about 92.03% of RhB was converted. The photocatalytic degradation followed pseudo first-order reaction with an apparent rate constant of 0.0136 min(-1). Compared with the Fe3O4@SiO2@TiO2 nanoparticles, it exhibits an excellent ability to adsorb aromatic compounds via π-π stacking and a higher photocatalytic activity due to the presence of GO. In addition, the synthesized nanomaterial exhibited good magnetic response and the reusability study suggested that the prepared nanocomposites were stable enough and maintained high degradation rate and catalyst recovery even after five cycles, verifying their potential application in water purification.

  2. Nutritional evaluation of lowering consumption of meat and meat products in the Nordic context

    DEFF Research Database (Denmark)

    Tetens, Inge; Hoppe, Camilla; Frost Andersen, Lene;

    The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation...... to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption...

  3. Impact of EU Enlargement on the Romanian Meat Industry

    Directory of Open Access Journals (Sweden)

    Eleonora Nistor

    2010-10-01

    Full Text Available With over twenty years ago, Romania was a big producer of meat, with breeding pigs steers and lambs farms, throughout the country. At present, the meat industry has declined considerably. For many years, however, Romania from the exporter of meat has become a fresh meat and meat products importer. Meat consumption per capita in Romania is about half the EU average (92 kg. Romanians show a strong preference for pork, although chicken meat consumption is increasing. The current financial crisis will trigger a decline in terms of meat consumption in EU countries including in Romania.

  4. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of mule meat and animal food mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by...

  5. Clostridium difficile in Retail Meats

    Centers for Disease Control (CDC) Podcasts

    2009-04-16

    Clostridium difficile is a common cause of diarrhea in healthcare settings but little is known about what causes cases in the community. In this podcast, CDC's Dr. L. Clifford McDonald discusses two papers in the May 2009 edition of Emerging Infectious Diseases that explore whether the organism could be found in meat samples purchased in grocery stores in Arizona and Canada.  Created: 4/16/2009 by Emerging Infectious Diseases.   Date Released: 4/16/2009.

  6. Production of crispy bread snacks containing chicken meat and chicken meat powder

    Directory of Open Access Journals (Sweden)

    HULYA CAKMAK

    Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

  7. Influence of gamma radiation on the colour strength and fastness properties of fabric using turmeric (Curcuma longa L.) as natural dye

    Energy Technology Data Exchange (ETDEWEB)

    Bhatti, Ijaz A., E-mail: ijazchem@yahoo.co [Department of Chemistry, University of Agriculture, Faisalabad 38040 (Pakistan); Adeel, Shahid [Department of Chemistry, University of Agriculture, Faisalabad 38040 (Pakistan); Jamal, M. Asghar [Department of Chemistry, G.C. University, Faisalabad 38040 (Pakistan); Safdar, Muhammad [Department of Chemistry, University of A J and K, Muzaffarabad, Azad Kashmir (Pakistan); Abbas, Muhammad [Haris Dyes and Chemicals, Faisalabad 38040 (Pakistan)

    2010-05-15

    The effect of gamma radiation on the dyeing of cotton with extract of turmeric (Curcuma longa L.) powder has been investigated. Cotton fabric and turmeric powder were irradiated to absorbed doses of 1, 2, 3, 4 and 6 kGy using Co-60 gamma irradiator. Dyeing parameters such as temperature, pH and mordant concentration were optimized. Dyeing was performed using un-irradiated and irradiated cotton with the extracts of un-irradiated and irradiated turmeric powder in order to investigate the effect of radiation treatment on the colour strength of dyed fabric. The reported data of un-irradiated and irradiated fabrics dyed with un-irradiated and irradiated dyes were obtained using the spectraflash SF-650. The colourfastness to light, rubbing- and washing-fastness properties showed that gamma irradiation has improved the dyeing characteristics from fair to good.

  8. Influence of gamma radiation on the colour strength and fastness properties of fabric using turmeric (Curcuma longa L .) as natural dye

    Science.gov (United States)

    Bhatti, Ijaz A.; Adeel, Shahid; Jamal, M. Asghar; Safdar, Muhammad; Abbas, Muhammad

    2010-05-01

    The effect of gamma radiation on the dyeing of cotton with extract of turmeric ( Curcuma longa L.) powder has been investigated. Cotton fabric and turmeric powder were irradiated to absorbed doses of 1, 2, 3, 4 and 6 kGy using Co-60 gamma irradiator. Dyeing parameters such as temperature, pH and mordant concentration were optimized. Dyeing was performed using un-irradiated and irradiated cotton with the extracts of un-irradiated and irradiated turmeric powder in order to investigate the effect of radiation treatment on the colour strength of dyed fabric. The reported data of un-irradiated and irradiated fabrics dyed with un-irradiated and irradiated dyes were obtained using the spectraflash SF-650. The colourfastness to light, rubbing- and washing-fastness properties showed that gamma irradiation has improved the dyeing characteristics from fair to good.

  9. Meat and Poultry Processing. Teacher Edition.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  10. Cultured meat: every village its own factory?

    NARCIS (Netherlands)

    Weele, van der C.; Tramper, J.

    2014-01-01

    Rising global demand for meat will result in increased environmental pollution, energy consumption, and animal suffering. Cultured meat, produced in an animal-cell cultivation process, is a technically feasible alternative lacking these disadvantages, provided that an animal-component-free growth

  11. Meat and Poultry Processing. Teacher Edition.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  12. Competitiveness of the EU poultry meat sector

    NARCIS (Netherlands)

    Horne, van P.L.M.; Bondt, N.

    2013-01-01

    EU poultry meat producers have to comply with legislation on environmental protection, animal welfare and food safety. This legislation has increased the production costs of poultry meat. At the same time the EU is negotiating with other countries or groups of countries to liberalise trade in agricu

  13. Methods to Improve Meat Performance on Yak

    Institute of Scientific and Technical Information of China (English)

    Yan P.; Xu B.Z.; Yang B,H.

    2005-01-01

    To compare the quality of yak meat with that of other livestock, the growth and development of yak from birth to 48-month old were measured, slaughter tests of 6-, 24-, 48-month old were made. It can improve meat performance on yak to crossbreed with beef cattle or wild yak, to improve traditional feeding and management, etc.

  14. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across differe...

  15. AGR-1 Post Irradiation Examination Final Report

    Energy Technology Data Exchange (ETDEWEB)

    Demkowicz, Paul Andrew [Idaho National Lab. (INL), Idaho Falls, ID (United States)

    2015-08-01

    The post-irradiation examination (PIE) of the Advanced Gas Reactor (AGR)-1 experiment was a multi-year, collaborative effort between Idaho National Laboratory (INL) and Oak Ridge National Laboratory (ORNL) to study the performance of UCO (uranium carbide, uranium oxide) tristructural isotropic (TRISO) coated particle fuel fabricated in the U.S. and irradiated at the Advanced Test Reactor at INL to a peak burnup of 19.6% fissions per initial metal atom. This work involved a broad array of experiments and analyses to evaluate the level of fission product retention by the fuel particles and compacts (both during irradiation and during post-irradiation heating tests to simulate reactor accident conditions), investigate the kernel and coating layer morphology evolution and the causes of coating failure, and explore the migration of fission products through the coating layers. The results have generally confirmed the excellent performance of the AGR-1 fuel, first indicated during the irradiation by the observation of zero TRISO coated particle failures out of 298,000 particles in the experiment. Overall release of fission products was determined by PIE to have been relatively low during the irradiation. A significant finding was the extremely low levels of cesium released through intact coatings. This was true both during the irradiation and during post-irradiation heating tests to temperatures as high as 1800°C. Post-irradiation safety test fuel performance was generally excellent. Silver release from the particles and compacts during irradiation was often very high. Extensive microanalysis of fuel particles was performed after irradiation and after high-temperature safety testing. The results of particle microanalysis indicate that the UCO fuel is effective at controlling the oxygen partial pressure within the particle and limiting kernel migration. Post-irradiation examination has provided the final body of data that speaks to the quality of the AGR-1 fuel, building

  16. Fabrication of Dammann Gratings Inside Glasses by a Femtosecond Laser

    Institute of Scientific and Technical Information of China (English)

    NAKAYA Takayuki; QIU Jian-Rong; ZHOU Chang-He; HIRAO Kazuyuki

    2004-01-01

    @@ Dammann grating is useful in information technology as an optical splitter. It is usually fabricated through complicated processes. Here we report on the direct fabrication of a 6 × 6 Dammann grating in a silica glass by an 800nm femtosecond laser. We also discuss the relationship between diffraction efficiency of 1 × 2 Dammann grating and laser irradiation conditions.

  17. Proton irradiation effects in silicon devices

    Energy Technology Data Exchange (ETDEWEB)

    Simoen, E.; Vanhellemont, J.; Alaerts, A. [IMEC, Leuven (Belgium)] [and others

    1997-03-01

    Proton irradiation effects in silicon devices are studied for components fabricated in various substrates in order to reveal possible hardening effects. The degradation of p-n junction diodes increases in first order proportionally with the fluence, when submitted to 10 MeV proton irradiations in the range 5x10{sup 9} cm{sup -2} to 5x10{sup 11} cm{sup -2}. The damage coefficients for both p- and n-type Czochralski, Float-Zone and epitaxial wafers are reported. Charge-Coupled Devices fabricated in a 1.2 {mu}m CCD-CMOS technology are shown to be quite resistant to 59 MeV H{sup +} irradiations, irrespective of the substrate type. (author)

  18. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

    Energy Technology Data Exchange (ETDEWEB)

    Castejón, David [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); García-Segura, Juan Manuel [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); Departamento de Bioquímica y Biología Molecular I, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Escudero, Rosa [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain); Herrera, Antonio [Departamento de Química Orgánica, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Cambero, María Isabel, E-mail: icambero@vet.ucm.es [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain)

    2015-12-11

    In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by {sup 1}H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

  19. Tenderness charactherization of ostrich meat commercial cuts

    Directory of Open Access Journals (Sweden)

    Janaina Conte Hadlich

    2012-12-01

    Full Text Available The ostrich meat has become an interesting source of protein as well as being an alternative to red meat, because of its healthy fatty acid profile, with a high content of polyunsaturated fatty acids and low content of intramuscular fat, which arouses the interest of people who want a low animal fat diet. Ostrich meat is also appreciated by the tenderness, since it is one of the larger impact characteristics on the acceptance of a meat product for consumers. The aim of this study was to evaluate the tenderness of different ostrich meat commercial cuts and certificate that all studied cuts present tenderness acceptable by consumers. The laboratory tests were performed at the Laboratory of Biochemistry of Proteins (FMVZ, being measured shear force of seven commercial cuts of ostrich meat. The cuts were: internal thigh, external thigh, filet plan, filet out, filet small, rump and filet fan. The samples were boiled in water bath controlled by time and temperature. After chilling, fragments of 1.0 x 1.0 x 3.0 cm were removed from samples. Shear force measurements were performed using a mechanical Warner-Bratzler Shear Force equipment. The shear force means were: internal thigh (3.5 kg, external thigh (2.8 kg, filet plan (2.4 kg, filet out (1.6 kg, filet small (3.5 kg, rump (3.3 kg and filet fan (2.0 kg. All the commercial cuts evaluated had very low values of shear force, denoting meat extremely tender. The classification of meat tenderness is based on shear force values, being values below 4.6 kg considered meat with desirable tenderness. All ostrich meat commercial cuts analyzed had shear force values lower than 4.6 kg, being classified as meat of extreme tenderness. The results found in this work allow concluding that ostrich meat can be considered tender. These findings lead us to consider the ostrich meat as an interesting alternative to red meat, in relation to tenderness and healthy fatty acid profile, being favorable for people suffering from

  20. THE ROLE OF MEAT IN BALANCED NUTRITION

    Directory of Open Access Journals (Sweden)

    Karl Salobir

    2000-06-01

    Full Text Available Meat is a rich source of nutrients which human nutrition often lacks. It is a rich and important source of essential amino acids, vitamins, minerals and also long chain polyunsaturated fatty acids. Moderate intake of lean meat enables easier composition of balanced diet. On the other hand, excessive meat intake supersedes from the diet foodstuffs which supply dietary fibers, vitamins, and also non-vitamin antioxidant active substances and minerals. Not meat itself but imbalanced nutrition with too much fat and saturated fatty acids and deficient intake of ω-3 fatty acids, antioxidant vitamins and phytochemicals, minerals and dietary fiber present a risk for the development of cardiovascular disease and cancer. Because of its distinct and high nutritional value meat preserves its role in a rational human nutrition

  1. Fabrication of highly active Melem/Zn0.25Cd0.75S composites for the degradation of bisphenol A and methyl orange under visible light irradiation

    Science.gov (United States)

    Wang, Xiaodong; Yan, Tao; Liu, Xiaohuan; Ji, Pengge; Sun, Meng; Wei, Dong; Yan, Liangguo; Du, Bin

    2016-11-01

    Metal-free polymeric catalyst hold great promise owing to their abundant sources, low-cost fabrication and easy processibility. Melem, an important intermediate during condensation of melamine rings to graphitic carbon nitride (g-C3N4), was synthesized by simple solid phase polymerization process. A novel Melem/Zn0.25Cd0.75S composite was fabricated through a facile one-step hydrothermal method. The as-products were characterized by X-ray diffraction (XRD), UV-vis DRS spectroscopy, fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), high resolution transmission electron microscopy (HRTEM). The TEM and HRTEM results reveal that Zn0.25Cd0.75S nanoparticles and Melem closely contact with each other to form an intimate interface. The as-prepared composites exhibit significantly enhanced visible light photocatalytic performance for the degradation of Methyl orange (MO) and Bisphenol A (BPA), which could be attributed to the effective photo-induced charges transfer and separation in Melem/Zn0.25Cd0.75S composites. On the basis of radical scavenger experiments, superoxide radicals and holes are suggested to play a critical role in MO degradation over Melem/Zn0.25Cd0.75S heterojunctions. A possible mechanism for charge separation and transfer in the Melem/Zn0.25Cd0.75S composites was proposed to explain the enhanced photocatalytic performance.

  2. Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork.

    Science.gov (United States)

    Shin, Mee-Hye; Lee, Ju-Woon; Yoon, Young-Min; Kim, Jong Heon; Moon, Byeong-Geum; Kim, Jae-Hun; Song, Beom-Suk

    2014-01-01

    Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

  3. Uranium briquettes for irradiation target

    Energy Technology Data Exchange (ETDEWEB)

    Saliba-Silva, Adonis Marcelo; Garcia, Rafael Henrique Lazzari; Martins, Ilson Carlos; Carvalho, Elita Fontenele Urano de; Durazzo, Michelangelo, E-mail: saliba@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    Direct irradiation on targets inside nuclear research or multiple purpose reactors is a common route to produce {sup 99}Mo-{sup 99m}Tc radioisotopes. Nevertheless, since the imposed limits to use LEU uranium to prevent nuclear armament production, the amount of uranium loaded in target meats has physically increased and new processes have been proposed for production. Routes using metallic uranium thin film and UAl{sub x} dispersion have been used for this purpose. Both routes have their own issues, either by bringing difficulties to disassemble the aluminum case inside hot cells or by generating great amount of alkaline radioactive liquid rejects. A potential route might be the dispersion of powders of LEU metallic uranium and nickel, which are pressed as a blend inside a die and followed by pulse electroplating of nickel. The electroplating provides more strength to the briquettes and creates a barrier for gas evolution during neutronic disintegration of {sup 235}U. A target briquette platted with nickel encapsulated in an aluminum case to be irradiated may be an alternative possibility to replace other proposed targets. This work uses pulse Ni-electroplating over iron powder briquette to simulate the covering of uranium by nickel. The following parameters were applied 10 times for each sample: 900Hz, -0.84A/square centimeters with duty cycle of 0.1 in Watts Bath. It also presented the optical microscopy analysis of plated microstructure section. (author)

  4. Assuring eating quality of meat.

    Science.gov (United States)

    Dalen, G A

    1996-01-01

    The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of quality assurance tools: Quality by Design. This is the most powerful instrument in quality assurance today. Quality by design has been used with outstanding results in many industries as the automobile and the electronics industry. Maybe the meat industry will be the next? To succeed, the "eating quality attributes" that are most important to the customer must be brought into focus. The challenge to the meat research scientist is to design products and processes that take care of customer needs despite variation in the raw material and the consumer's rough handling. The Quality Management Standards are helpful in conducting the design and production process, but to focus on the right aspects, there also are need for suitable methods as Quality Function Deployment. Customer needs change and new research changes old 'truths'. This require an organisation, a quality system and a culture which can handle rapid changes and a diversity of customer needs.

  5. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch.

    Science.gov (United States)

    Bekker, Gerben A; Tobi, Hilde; Fischer, Arnout R H

    2017-07-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries and theory of social practices helps to better understand the possibly culturally dependent operationalization of the concept meat. Ten visiting graduate students from China, 10 from Ethiopia and 10 native Dutch graduate students completed freelist tasks, a pile sort task, interview and essay task, during a single session. We found that butchered animals are at the center of the concept of meat, although depending on culture not all animals are a source of meat. Symbolic boundaries were restricted or stretched depending on social practices within countries. Ethiopian participants applied strictly defined symbolic boundaries, where Chinese and Dutch participants used more broadly defined symbolic boundaries. Cultured meat was seen as a technology for the future and was positioned across the symbolic boundaries of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Fabrication of highly active Melem/Zn{sub 0.25}Cd{sub 0.75}S composites for the degradation of bisphenol A and methyl orange under visible light irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Wang, Xiaodong [School of Civil Engineering and Architecture, University of Jinan, Jinan 250022 (China); Yan, Tao, E-mail: yantujn@163.com [School of Resources and Environment, University of Jinan, Jinan 250022 (China); Liu, Xiaohuan; Ji, Pengge [School of Civil Engineering and Architecture, University of Jinan, Jinan 250022 (China); Sun, Meng; Wei, Dong; Yan, Liangguo; Du, Bin [School of Resources and Environment, University of Jinan, Jinan 250022 (China)

    2016-11-30

    Highlights: • Novel Melem/Zn{sub 0.25}Cd{sub 0.75}S composite showed enhanced activity in MO degradation. • The composites with melem content of 30 wt.% exhibited the best activity. • The heterojunction was in situ fabricated between melem and Zn{sub 0.25}Cd{sub 0.75}S. • The Melem/Zn{sub 0.25}Cd{sub 0.75}S heterojunction facilitated the separation of electron-hole pairs. - Abstract: Metal-free polymeric catalyst hold great promise owing to their abundant sources, low-cost fabrication and easy processibility. Melem, an important intermediate during condensation of melamine rings to graphitic carbon nitride (g-C{sub 3}N{sub 4}), was synthesized by simple solid phase polymerization process. A novel Melem/Zn{sub 0.25}Cd{sub 0.75}S composite was fabricated through a facile one-step hydrothermal method. The as-products were characterized by X-ray diffraction (XRD), UV–vis DRS spectroscopy, fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), high resolution transmission electron microscopy (HRTEM). The TEM and HRTEM results reveal that Zn{sub 0.25}Cd{sub 0.75}S nanoparticles and Melem closely contact with each other to form an intimate interface. The as-prepared composites exhibit significantly enhanced visible light photocatalytic performance for the degradation of Methyl orange (MO) and Bisphenol A (BPA), which could be attributed to the effective photo-induced charges transfer and separation in Melem/Zn{sub 0.25}Cd{sub 0.75}S composites. On the basis of radical scavenger experiments, superoxide radicals and holes are suggested to play a critical role in MO degradation over Melem/Zn{sub 0.25}Cd{sub 0.75}S heterojunctions. A possible mechanism for charge separation and transfer in the Melem/Zn{sub 0.25}Cd{sub 0.75}S composites was proposed to explain the enhanced photocatalytic performance.

  7. The system approach to marketing research of the regional market of meat and processed meats

    Directory of Open Access Journals (Sweden)

    O.P. Afanasieva

    2014-06-01

    Full Text Available The aim of the article. The aim of the article consists of determination the peculiarities of marketing researches of the regional product market and formation the system approach to marketing research for the regional market of meat and processed meats. The results of the analysis. The author considered theoretical approaches to determination of a sense of marketing research of market and proposed a definition of a concept «marketing research of a regional product market», taking into account its peculiarities. The author proposed the system approach to marketing research of the regional market of meat and processed meats. Especially, an object, a subject, an aim, tasks, directions, procedures, and methodical support are thoroughly considered. Also, the system of principles of marketing research of this market is improved. All this aspects are components of scientific novelty of the done research. Taking into consideration a key role of the market of meat and processed meats and its importance for increase of a food safety level during a current period, research and prognostication of this product market facilitate determination of basic principles on support of an appropriate amount of production of meat and processed meats and saturation of the market with a required amount of products that are of high quality and have an optimal price in attempt to provide all social classes with such products. Since results of such researches are more and more required, development of the system approach to marketing research of the market of meat and processed meats is of great practical importance. Using the methods for rating valuation of regions, each region is given a rank according to a level of an absolute figure. According to results of the research the author determined that only five regions of Ukraine have a considerably higher level of development of the market of meat and processed meats compared to other regions. These regions include AR

  8. Scientific Opinion on the public health hazards to be covered by inspection of meat (solipeds

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Biological Hazards (BIOHAZ

    2013-06-01

    Full Text Available A risk ranking process identified Trichinella spp. as the most relevant biological hazard in the context of meat inspection of domestic solipeds. Without a full and reliable soliped traceability system, it is considered that either testing all slaughtered solipeds for Trichinella spp., or inactivation meat treatments (heat or irradiation should be used to maintain the current level of safety. With regard to general aspects of current meat inspection practices, the use of manual techniques during current post-mortem soliped meat inspection may increase microbial cross-contamination, and is considered to have a detrimental effect on the microbiological status of soliped carcass meat. Therefore, the use of visual-only inspection is suggested for “non-suspect” solipeds. For chemical hazards, phenylbutazone and cadmium were ranked as being of high potential concern. Monitoring programmes for chemical hazards should be more flexible and based on the risk of occurrence, taking into account Food Chain Information (FCI, covering the specific on-farm environmental conditions and individual animal treatments, and the ranking of chemical substances, which should be regularly updated and include new hazards. Sampling, testing and intervention protocols for chemical hazards should be better integrated and should focus particularly on cadmium, phenylbutazone and priority “essential substances” approved for treatment of equine animals. Implementation and enforcement of a more robust and reliable identification system throughout the European Union is needed to improve traceability of domestic solipeds. Meat inspection is recognised as a valuable tool for surveillance and monitoring of animal health and welfare conditions. If visual only post-mortem inspection is implemented for routine slaughter, a reduction in the detection of strangles and mild cases of rhodococcosis would occur. However, this was considered unlikely to affect the overall surveillance

  9. Development of detection methods for irradiated foods - Development of detection method for radiolytic products of irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Kyong Su; Lee, Eun Ryong; Hong, Hae Jung [Chosun University, Kwangju (Korea)

    2000-07-01

    Meats, nuts, legumes and cereals were irradiated with {sup 60}Co {gamma}-ray. The detection methods included the fat extraction from samples, isolation of hydrocarbons and 2-alkylcyclobutanones by florisil column chromatography and analyses of GC-FID and GC/MS analyzers. Concentrations of hydrocarbons and 2-clobutanones increased with the irradiation dose in meat, nuts, legumes and cereals. In nuts (sesame seeds, black sesame seeds, perilla seeds, pine nuts and peanuts), legumes (white beans, black soybeans, yellow bean sprout soybeans, mouse-eyed soybeans, mung beans, kidney beans and small red beans) and cereals (brown rice, corns and wheat), 8-heptadecene and 1,7-hexadecadiene originated from oleic acid and 6,9-heptadecadiene and 1,7,10-hexadecatriene induced from linoleic acids were the major hydrocarbons due to the composition of fatty acids. Concentrations of radiation-induced hydrocarbons in nuts were slightly reduced and hydrocarbons were still significantly detectable, during 6 months at -18 deg. C. In meats and nuts, 2-(5'-tetradecenyl)cyclobutanone formed from oleic acid was found in most. 2-Dodecylcyclobutanone was detected in a large amount. The concentrations of radiation-induced 2-alkylcyclobutanones in meats slightly decreased, but relatively constant during 6 months at -18 deg. C. 62 refs., 45 figs., 25 tabs. (Author)

  10. Types of fraud in meat and meat products: a review

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

    Full Text Available Affects the food control. The globalization, increased imports and exports and free trade agreements have led to greater sharing and access to food worldwide; along with it, the problems associated with fraud such as adulteration, substitution, intentionality, and counterfeiting have been increased. Therefore, there are various tasks associated with food fraud, which in most reviews published only new identification techniques have been discussed. However, a discussion about the types of fraud and its impact on society, bioterrorism and religion, has been little commented. This review focuses primarily on describing the types of fraud that has as objective to obtain economic benefit or cause terrorism. Also, latest techniques available for detecting meat adulteration are mentioned.

  11. Association Between Meat and Meat-Alternative Consumption and Iron Stores in Early Childhood.

    Science.gov (United States)

    Cox, Kelly Anne; Parkin, Patricia C; Anderson, Laura N; Chen, Yang; Birken, Catherine S; Maguire, Jonathon L; Macarthur, Colin; Borkhoff, Cornelia M

    To prevent iron deficiency, 2014 Canadian recommendations for healthy term infants from 6 to 24 months recommend iron-rich complementary foods such as meat and meat alternatives 2 or more times a day. The purpose of our study was to evaluate the association between meat and meat-alternative consumption and iron status in young children and the association between red meat consumption and iron status among children meeting recommendations. Healthy children aged 12 to 36 months were recruited. A cross-sectional study was conducted. Meat and meat-alternative consumption was measured using the NutriSTEP questionnaire. Adjusted multivariable regression analyses were used to evaluate an association between meat consumption and serum ferritin, and iron deficiency (serum ferritin deficiency (odds ratio 0.97, 95% confidence interval 0.94, 0.99, P = .03). Associations between red meat consumption and iron status were not statistically significant. Statistically significant covariates associated with increased odds of iron deficiency included longer breast-feeding duration, daily cow's milk intake of >2 cups, and a higher body mass index z score. Daily cow's milk intake of >2 cups, longer breast-feeding duration, and a higher body mass index z score were modifiable risk factors associated with iron deficiency. Eating meat according to recommendations may be a promising additional target for the prevention of iron deficiency in early childhood. Copyright © 2016 Academic Pediatric Association. Published by Elsevier Inc. All rights reserved.

  12. Advances in ingredient and processing systems for meat and meat products.

    Science.gov (United States)

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  13. Commercial developments in food irradiation in North America

    Energy Technology Data Exchange (ETDEWEB)

    Fraser, F. [MDS Nordion International Inc. 447 March Road, Kanata, Ontario K2k 1x8 (Canada)

    1997-12-31

    The 1990 s mark significant progress in the commercialization of food irradiation in the USA. This progress is, to a large extent, the result of a long list of approvals by the US Food and Drug Administration (FDA), which started in earnest in 1986 by the approval of pork, fruits, vegetables, grains, enzymes and dry ingredients. With the establishment of the first dedicated food irradiator in Florida and the subsequent approval by FDA and USDA of fresh and frozen raw poultry, as well as the pending approvals of red meat and seafood, combine into a complete set of positive conditions for a successful commercial launch. (Author)

  14. Project Plan Remote Target Fabrication Refurbishment Project

    Energy Technology Data Exchange (ETDEWEB)

    Bell, Gary L [ORNL; Taylor, Robin D [ORNL

    2009-08-01

    In early FY2009, the DOE Office of Science - Nuclear Physics Program reinstated a program for continued production of {sup 252}Cf and other transcurium isotopes at the Radiochemical Engineering Development Center (REDC) at Oak Ridge National Laboratory (ORNL). The FY2009 major elements of the workscope are as follows: (1) Recovery and processing of seven transuranium element targets undergoing irradiation at the High Flux Isotope Reactor (HFIR) at ORNL; (2) Development of a plan to manufacture new targets for irradiation beginning in early- to mid-FY10 to supply irradiated targets for processing Campaign 75 (TRU75); and (3) Refurbishment of the target manufacturing equipment to allow new target manufacture in early FY10 The {sup 252}Cf product from processing Campaign 74 (recently processed and currently shipping to customers) is expected to supply the domestic demands for a period of approximately two years. Therefore it is essential that new targets be introduced for irradiation by the second quarter of FY10 (HFIR cycle 427) to maintain supply of {sup 252}Cf; the average irradiation period is {approx}10 HFIR cycles, requiring about 1.5 calendar years. The strategy for continued production of {sup 252}Cf depends upon repairing and refurbishing the existing pellet and target fabrication equipment for one additional target production campaign. This equipment dates from the mid-1960s to the late 1980s, and during the last target fabrication campaign in 2005- 2006, a number of component failures and operations difficulties were encountered. It is expected that following the target fabrication and acceptance testing of the targets that will supply material for processing Campaign 75 a comprehensive upgrade and replacement of the remote hot-cell equipment will be required prior to subsequent campaigns. Such a major refit could start in early FY 2011 and would take about 2 years to complete. Scope and cost estimates for the repairs described herein were developed, and

  15. Delivery of completed irradiation vehicles and the quality assurance document to the High Flux Isotope Reactor for irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Petrie, Christian M. [Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States); McDuffee, Joel Lee [Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States); Katoh, Yutai [Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States); Terrani, Kurt A. [Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States)

    2015-10-01

    This report details the initial fabrication and delivery of two Fuel Cycle Research and Development (FCRD) irradiation capsules (ATFSC01 and ATFSC02), with associated quality assurance documentation, to the High Flux Isotope Reactor (HFIR). The capsules and documentation were delivered by September 30, 2015, thus meeting the deadline for milestone M3FT-15OR0202268. These irradiation experiments are testing silicon carbide composite tubes in order to obtain experimental validation of thermo-mechanical models of stress states in SiC cladding irradiated under a prototypic high heat flux. This document contains a copy of the completed capsule fabrication request sheets, which detail all constituent components, pertinent drawings, etc., along with a detailed summary of the capsule assembly process performed by the Thermal Hydraulics and Irradiation Engineering Group (THIEG) in the Reactor and Nuclear Systems Division (RNSD). A complete fabrication package record is maintained by the THIEG and is available upon request.

  16. Purification of Carbon Nanotubes by Proton Irradiation

    Science.gov (United States)

    Kim, Euikwoun; Lee, Jeonggil; Lee, Younman; Jeon, Jaekyun; Kim, Jae-Yong; Kim, Jeongha; Shin, Kwanwoo; Youn, Sang-Pil; Kim, Kyeryung

    2007-10-01

    Carbon nanotubes (CNTs) exhibit variety of superior physical properties including well-defined nanodimensional structure, high electrical and thermal conductivity, and good mechanical stability against external irradiations. Further, a large specific surface area per unit weight suggests that carbon nanotubes could be excellent candidates for gas storage, purification, and separation. However, the practical application of CNTs is limited mainly due to the metallic impurities that were used as a catalyst during the fabrication process. Here, we irradiated CNTs by using high energy proton beams (35.7 MeV at the Bragg Peak). Interestingly, metallic impurities such as Fe, Ni, Co and chunk of amorphous carbon that were attached on the surface of CNTs were completely removed after the irradiation. The mechanism of such the purification process is not understood. The possible speculation will be demonstrated combined with the changes of physical properties including the appearance of the magnetism after the irradiation.

  17. Oxidative stability of fermented meat products.

    Science.gov (United States)

    Wójciak, Karolina M; Dolatowski, Zbigniew J

    2012-04-02

    Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.

  18. Cholesterol content in meat of some Cyprinidae

    Directory of Open Access Journals (Sweden)

    Živković Dragić L.

    2002-01-01

    Full Text Available The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L, carp bream (Abramis brama L, baltic vimba (Vimba vimba carinata Pallas, zope (Abramis balerus L and crucian carp (Carassius carassius gibelio Bloch from the river Danube. Cholesterol content was examined in the function of season factor and individual weight. Cholesterol concentration in meat of white bream carp bream, baltic vimba, zope and crucian carp is on average level below 20 mg/100 g of meat, which makes meat of these fish species nutritively very valuable. Cholesterol content is variable during the season. Its concentration in meat and in lipids is lowest during spring, during summer it increases and during autumn decreases, except in meat of white bream. Body weight has influence on cholesterol content when its concentration is expressed as % of cholesterol in lipids. Its content in lipids decreases with increasing of individual weight, except in meat of carp bream.

  19. Meat-consumption statistics: reliability and discrepancy

    Directory of Open Access Journals (Sweden)

    Pål Börjesson

    2013-07-01

    Full Text Available Interest in meat consumption and its impact on the environment and health has grown markedly over the last few decades and this upsurge has led to greater demand for reliable data. This article aims to describe methods for producing meat-consumption statistics and discuss their limitations and strengths; to identify uncertainties in statistics and to estimate their individual impact; to outline how relevant data are produced and presented at the national (Swedish, regional (Eurostat, and international (FAOSTAT levels; to analyze the consequences of identified discrepancies and uncertainties for estimating the environmental and health effects of meat consumption; and to suggest recommendations for improved production, presentation, and use of meat-consumption statistics. We demonstrate many inconsistencies in how meat-consumption data are produced and presented. Of special importance are assumptions on bone weight, food losses and waste, weight losses during cooking, and nonmeat ingredients. Depending on the methods employed to handle these ambiguous factors, per capita meat-consumption levels may differ by a factor of two or more. This finding illustrates that knowledge concerning limitations, uncertainties, and discrepancies in data is essential for a correct understanding, interpretation, and use of meat-consumption statistics in, for instance, dietary recommendations related to health and environmental issues.

  20. 9 CFR 319.881 - Liver meat food products.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

  1. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Agatha POPESCU

    2013-01-01

    Full Text Available The paper aimed to analyze consumer behavior for meat on Bucharest market, using a sample of 100 individuals, representatives as age, sex and profession, who were interviewed within a structured questionaire based survey on their preference to buy and consume meat. The answers were processed using the semantic differential and Likert Scale. The obtained results pointed out that white meat is the top preference, because it is healthier and its price is more acceptable compared to red meat. However, men prefer red meat, no matter its price. The most prefered meat sorts in order of their importance are chicken meat, pork and beef. Consumers prefer to buy 1-2 kg fresh meat from supermarket every 2-3 days. Income/family and meat pice are the major factors limiting the amount of consumed meat and buying frequence. The term of availability and meat origin have become more and more important criteria on which buying decision is based, besides meat quality. All consumers prefer to consume Romanian meat which is tasty and has a pleasant flavor. As a conclusion, consumers expectations from meat producers are related to a large variety of meat of a higher quality. Also, presentation form in packed portionated meat parts on the shelf as wellas hygiene come on the next positions from consumers side in order to satisfy their needs better.

  2. Quality Changes of Frozen Meat During Storage and Control Measures

    Institute of Scientific and Technical Information of China (English)

    DU Jiangping

    2010-01-01

    The frozen is a common method of meat storage, generally applications in meat industrial. However, the quality of meat still have taken place changes even in the low temperature, This article discussion on the changes of frozen meat quality during freezing storage, and give the corresponding control measures.

  3. First Results of Scanning Thermal Diffusivity Microscope (STDM) Measurements on Irradiated Monolithic and Dispersion Fuel

    Energy Technology Data Exchange (ETDEWEB)

    T. K. Huber; M. K. Figg; J. R. Kennedy; A. B. Robinson; D. M. Wachs

    2012-07-01

    The thermal conductivity of the fuel material in a reactor before and during irradiation is a sensitive and fundamental parameter for thermal hydraulic calculations that are useds to correctly determine fuel heat fluxes and meat temperatures and to simulate performance of the fuel elements during operation. Several techniques have been developed to measure the thermal properties of fresh fuel to support these calculations, but it is crucial to also investigate the change of thermal properties during irradiation.

  4. Increase of the shelf-life on some foods by irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I.; Farkas, J. (Koezponti Elelmiszeripari Kutato Intezet, Budapest (Hungary))

    1983-03-01

    The possibilities of the food processing applications of ionizing radiation, the energy requirements of such treatments, some results of the research carried out in Hungary and the efforts for their introduction are briefly reviewed. They include, e.g., the disinfestation of onions, potatoes, cereals; the irradiation of barley, mushrooms, strawberries, minced meat, poultry, condiments and spices etc. Finally, the experiences obtained by marketing trials of irradiated foods in Hungary are outlined.

  5. Novel Accident-Tolerant Fuel Meat and Cladding

    Energy Technology Data Exchange (ETDEWEB)

    Robert D. Mariani; Pavel G Medvedev; Douglas L Porter; Steven L Hayes; James I. Cole; Xian-Ming Bai

    2013-09-01

    A novel accident-tolerant fuel meat and cladding are here proposed. The fuel meat design incorporates annular fuel with inserts and discs that are fabricated from a material having high thermal conductivity, for example niobium. The inserts are rods or tubes. Discs separate the fuel pellets. Using the BISON fuel performance code it was found that the peak fuel temperature can be lowered by more than 600 degrees C for one set of conditions with niobium metal as the thermal conductor. In addition to improved safety margin, several advantages are expected from the lower temperature such as decreased fission gas release and fuel cracking. Advantages and disadvantages are discussed. An enrichment of only 7.5% fully compensates the lost reactivity of the displaced UO2. Slightly higher enrichments, such as 9%, allow uprates and increased burnups to offset the initial costs for retooling. The design has applications for fast reactors and transuranic burning, which may accelerate its development. A zirconium silicide coating is also described for accident tolerant applications. A self-limiting degradation behavior for this coating is expected to produce a glassy, self-healing layer that becomes more protective at elevated temperature, with some similarities to MoSi2 and other silicides. Both the fuel and coating may benefit from the existing technology infrastructure and the associated wide expertise for a more rapid development in comparison to other, more novel fuels and cladding.

  6. Fabrication, characterization and radiation damage stability of hollandite based ceramics devoted to radioactive immobilisation; Synthese, caracterisation et etude du comportement sous irradiation electronique de matrices de type hollandite destinees au confinement du cesium radioactif

    Energy Technology Data Exchange (ETDEWEB)

    Aubin-Chevaldonnet, V. [CEA Valrho, Dir. de l' Energie Nucleaire (DEN/DETCD/SCDV), Dept. d' Etudes du Traitement et du Conditionnement des Dechets, Service de Conditionnement des Dechets et Vitrification, 30 - Marcoule (France)

    2004-11-01

    Research on treating specifically the long-lived and high level nuclear wastes, notably cesium, is currently carried out in France. Cesium immobilization in host matrices of high chemical durability constitutes the favoured option. Hollandite matrix is a good candidate because of its high cesium incorporation ability and its excellent chemical stability. During this study, different compositions of hollandite ceramics Ba{sub x}Cs{sub y}C{sub z}Ti{sub 8-z}O{sub 16} (C = Al{sup 3+}, Cr{sup 3+}, Ga{sup 3+}, Fe{sup 3+}, Mg{sup 2+}, Sc{sup 3+}), synthesized by oxide route, were characterized in terms of structure, microstructure and physical and chemical properties. Iron ions seems to be the most suitable of the studied C cations to get high-performance hollandites. The stability of these ceramics under external electron irradiation, simulating the {beta} particles emitted by radioactive cesium, were also estimated, at the macroscopic and atomic scale. The point defects creation and their thermal stability were followed by electron paramagnetic resonance. (author)

  7. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  8. Mechanisms of meat batter stabilization: a review.

    Science.gov (United States)

    Gordon, A; Barbut, S

    1992-01-01

    Comminuted meat products are a complex mixture of muscle tissue, solubilized proteins, fat, salt, and water. The two theories that have been presented to explain meat batters stabilization are reviewed. The emulsion theory explains stabilization by the formation of a protein film around fat globules, whereas the physical entrapment theory emphasizes the role of the protein matrix in holding the fat in place during chopping and subsequent heating. However, some aspects of stabilization cannot be explained adequately by either one of these theories. In this article the role of meat proteins, aqueous phase, and lipid phase are examined in light of past and recent research findings.

  9. Consumers' perceptions of African wildlife meat

    DEFF Research Database (Denmark)

    Radder, Laetitia; Grunert, Klaus G.

    2009-01-01

    African wildlife meat offers South Africans' a healthy and novel red meat alternative, yet consumption is far less than that of beef and lamb. Laddering interviews with 40 respondents were employed to identify the consequences and values associated with the product's perceived attributes. Important...... attributes included low levels of fat, dryness, novelty, and special preparation requirements. Significant values included security, self-esteem, hedonism, tradition, and stimulation. Promoters of the product are advised to capitalize on consumers' interest in health and the health benefits of the meat...

  10. A METHOD OF FRYING MINCED MEAT

    DEFF Research Database (Denmark)

    2006-01-01

    A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees...... centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact...

  11. Microbiological Spoilage of Meat and Poultry Products

    Science.gov (United States)

    Cerveny, John; Meyer, Joseph D.; Hall, Paul A.

    Humankind has consumed animal protein since the dawn of its existence. The archaeological record shows evidence of animal protein consumption as early as 12,500 BC (Mann, 2005). Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat (Mack, 2001; Bailey, 1986). Today, more than ever, because of the globalization of the food supply, and increasing demands from exacting consumers, the control of meat and poultry spoilage is essential.

  12. Consumer perception of meat quality and safety

    DEFF Research Database (Denmark)

    Brunsø, Karen; Grunert, Klaus G.; Bredahl, Lone

    2003-01-01

    The evaluation of meat quality and safety is not an easy task for consumers. In this article, the Total Food Quality Model will be introduced as a framework for understanding how consumers perceive meat quality, and results from a Danish study dealing with consumer perception and experience of beef...... will be presented. Consumers form expectations about the eating quality of meat at the point of purchase, based on prior experience and information available in the shopping environment, while the eating quality is experienced in the home during and after meal preparation. Results show that consumers have...

  13. Value added meat marketing around the globe

    DEFF Research Database (Denmark)

    Grebitus, Carola; Mueller Loose, Simone

    In highly competitive meat markets it is important to offer value added products to consumers. Thus, we need to understand which attributes are especially valued by consumers. This track session will contribute to a better understanding of consumer preferences for value added meats across different...... countries and simultaneously address different stages of the food chain by acknowledging factors such as breeding, forage (fat content), meat cuts as well as product labelling and packaging. Comparing consumers’ choices for value added pork and beef across different countries is the main theme and focus...

  14. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market....... The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  15. Use of Atmospheric Pressure Cold Plasma for Meat Industry.

    Science.gov (United States)

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

  16. THE EFFECT OF DIFFERENT MEAT SHOP ON MEAT PHYSICAL CHARACTERISTICS AND BACTERIA POPULATION

    Directory of Open Access Journals (Sweden)

    S.H.C. Dewi

    2014-10-01

    Full Text Available An experiment was conducted to study the effect of different meat shops on meat physicalcharacteristics and bacteria population. Sixteen PO carcasses were used in the experiment which wasarranged in a completely randomized design with 4 treatments of different meat shops (traditionalmarket, meat shop, supermarket and slaughter house. Parameters measured were meat pH, waterholding capacity, cooking loss and bacterial total count. The result showed that the average of pH was5.25- 6.03; water holding capacity was 17.07-38.87%; cooking loss was 33.15-48.20 and bacterial totalcount was 1.48x106-10.75x106 CFU/g. It was concluded that bacterial total count in slaughter house andspecial market (meat shop and supermarket were less than those in traditional market.

  17. The future of meat: a qualitative analysis of cultured meat media coverage.

    Science.gov (United States)

    Goodwin, J N; Shoulders, C W

    2013-11-01

    This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and skepticism. Additionally, the information sources commonly cited in the articles included cultured meat researchers, sources from academia, People for the Ethical Treatment of Animals (PETA), New Harvest, Winston Churchill, restaurant owners/chefs, and sources from the opposing countries (e.g. US use some EU sources and vice versa). The implications of this study will allow meat scientists to understand how the media is influencing consumers' perceptions about the topic, and also allow them to strategize how to shape future communication about cultured meat. Published by Elsevier Ltd.

  18. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review.

    Science.gov (United States)

    Sohaib, Muhammad; Anjum, Faqir Muhammad; Arshad, Muhammad Sajid; Rahman, Ubaid Ur

    2016-01-01

    Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

  19. The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus) on Meat and Meat Products

    OpenAIRE

    C. Sumantri; E. Andreas; Primasari, A.; H Nuraini

    2012-01-01

    Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus) as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat wit...

  20. An Ethology of Urban Fabric(s)

    DEFF Research Database (Denmark)

    Fritsch, Jonas; Thomsen, Bodil Marie Stavning

    2014-01-01

    The article explores a non-metaphorical understanding of urban fabric(s), shifting the attention from a bird’s eye perspective to the actual, textural manifestations of a variety of urban fabric(s) to be studied in their real, processual, ecological and ethological complexity within urban life. We...... effectuate this move by bringing into resonance a range of intersecting fields that all deal with urban fabric(s) in complementary ways (interaction design and urban design activism, fashion, cultural theory, philosophy, urban computing)....

  1. An Ethology of Urban Fabric(s)

    DEFF Research Database (Denmark)

    Fritsch, Jonas; Thomsen, Bodil Marie Stavning

    2014-01-01

    The article explores a non-metaphorical understanding of urban fabric(s), shifting the attention from a bird’s eye perspective to the actual, textural manifestations of a variety of urban fabric(s) to be studied in their real, processual, ecological and ethological complexity within urban life. We...... effectuate this move by bringing into resonance a range of intersecting fields that all deal with urban fabric(s) in complementary ways (interaction design and urban design activism, fashion, cultural theory, philosophy, urban computing)....

  2. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat and meat byproducts from livestock which have been exposed to radiation. 311.38 Section 311.38 Animals and Animal Products FOOD... exposed to radiation. Meat and meat byproducts from livestock which have been administered...

  3. Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

    DEFF Research Database (Denmark)

    1997-01-01

    Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming...... flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat....

  4. Aging meat at room and cold temperatures on meat quality and aging loss of sheep carcass

    Directory of Open Access Journals (Sweden)

    Roswita Sunarlim

    2001-03-01

    Full Text Available The aim of this research is to compare the quality of meat of local carcass sheep between fresh and aging meat stored at room temperature for 12 hours, at 4oC for one day and one week. For that purpose a study of aging carcass involving 12 local sheep (male and female with different ages was carried out by separating carcass into two parts: (1 the right portion was aged on 4oC for one day and one week, room temperature for 12 hours, and (2 the left portion as control without aging. A factorial design 2x2 (2 sexes and aging vs without aging for three kinds of aging on quality of meat. A factorial design 2x3 (2 sexes and 3 kinds of aging on aging loss. Replicate twice was carried out with different ages (old and young sheep. Parameter measured were pH, warter-holding capacity, cooking loss, color, tenderness, carcass weight loss. There was decrease in pH, increase in tenderness value for aged meat that stored at room temperature for 12 hours (1.84 kg, at cold temperature for one day (2.03 kg, but tenderness value was the most (0.92 kg at cold temperature for one week compared to fresh meat (3.41, 4.06, and 3.66 kg. Lightness color (l, red color (a and yellow color (b for aged meat is usually increase compare to fresh meat, except for aged meat stored at room temperature for 12 hours was decrease significant. Water-holding capacity and cooking loss value of aged meat was not significant compared to fresh meat. Aging loss of aged meat stored at 4oC for one week (13.58% was significant compared to aged meat stored at room temperature (2.42% and 4oC for one day (2.90%.

  5. Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

    OpenAIRE

    D. Dave; Abdel E. Ghaly

    2011-01-01

    Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutrition...

  6. A model to predict failure of irradiated U–Mo dispersion fuel

    Energy Technology Data Exchange (ETDEWEB)

    Burkes, Douglas E., E-mail: Douglas.Burkes@pnnl.gov; Senor, David J.; Casella, Andrew M.

    2016-12-15

    Highlights: • Simple model to predict failure of dispersion fuel meat designs. • Evaluated as a function of fabrication parameters and irradiation conditions. • Predictions compare well with experimental measurements of miniature fuel plates. • Interaction layer formation reduces matrix strength and increases temperature. • Si additions to the matrix appear effective only at moderate heat flux and burnup. - Abstract: Numerous global programs are focused on the continued development of existing and new research and test reactor fuels to achieve maximum attainable uranium loadings to support the conversion of a number of the world’s remaining high-enriched uranium fueled reactors to low-enriched uranium fuel. Some of these programs are focused on development and qualification of a fuel design that consists of a uranium–molybdenum (U–Mo) alloy dispersed in an aluminum matrix as one option for reactor conversion. The current paper extends a failure model originally developed for UO{sub 2}-stainless steel dispersion fuels and uses currently available thermal–mechanical property information for the materials of interest in the currently proposed design. A number of fabrication and irradiation parameters were investigated to understand the conditions at which failure of the matrix, classified as onset of pore formation in the matrix, might occur. The results compared well with experimental observations published as part of the Reduced Enrichment for Research and Test Reactors (RERTR)-6 and -7 mini-plate experiments. Fission rate, a function of the {sup 235}U enrichment, appeared to be the most influential parameter in premature failure, mainly as a result of increased interaction layer formation and operational temperature, which coincidentally decreased the strength of the matrix and caused more rapid fission gas production and recoil into the surrounding matrix material. Addition of silicon to the matrix appeared effective at reducing the rate of

  7. Evaluation and monitoring of the satisfaction of meat and meat products consumers

    Directory of Open Access Journals (Sweden)

    Corina Constanta Rușeț

    2014-05-01

    Full Text Available The managers have to be focused on clients and satisfy their needs, so that the products meet their expectations. The evaluation and monitoring the consumers satisfaction is very important because it is a managerial instrument which offers the possibility to understand and satisfy the needs of the existing consumers. In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.

  8. Bacteriocins from lactic acid bacteria and their applications in meat and meat products.

    Science.gov (United States)

    Woraprayote, Weerapong; Malila, Yuwares; Sorapukdee, Supaluk; Swetwiwathana, Adisorn; Benjakul, Soottawat; Visessanguan, Wonnop

    2016-10-01

    Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.

  9. Determination of sex origin of meat and meat products on the DNA basis: a review.

    Science.gov (United States)

    Gokulakrishnan, Palanisamy; Kumar, Rajiv Ranjan; Sharma, Brahm Deo; Mendiratta, Sanjod Kumar; Malav, Omprakash; Sharma, Deepak

    2015-01-01

    Sex determination of domestic animal's meat is of potential value in meat authentication and quality control studies. Methods aiming at determining the sex origin of meat may be based either on the analysis of hormone or on the analysis of nucleic acids. At the present time, sex determination of meat and meat products based on hormone analysis employ gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography-mass spectrometry/mass spectrometry (HPLC-MS/MS), and enzyme-linked immunosorbent assay (ELISA). Most of the hormone-based methods proved to be highly specific and sensitive but were not performed on a regular basis for meat sexing due to the technical limitations or the expensive equipments required. On the other hand, the most common methodology to determine the sex of meat is unquestionably traditional polymerase chain reaction (PCR) that involves gel electrophoresis of DNA amplicons. This review is intended to provide an overview of the DNA-based methods for sex determination of meat and meat products.

  10. Determination of pig sex in meat and meat products using multiplex real time-PCR.

    Science.gov (United States)

    Abdulmawjood, A; Krischek, C; Wicke, M; Klein, G

    2012-07-01

    For specific production lines, European retail companies demand exclusively female pork meat. To control the quality of their suppliers the identification and a quantitative detection of the animal sex origin of the meat is therefore of importance for meat processors. To enable a fast and reliable detection of male pig meat, a real time-PCR-system was designed in the present study. This was based on the genes AMEL-X and AMEL-Y. The real time-PCR assay allowed the detection of male pig meat at a concentration of 1% yielding a detection probability of 100% while the detection probability investigating meat samples containing 0.1% male pig meat was 44.4%. The analytic sensitivity of this system was assessed to be PCR reaction. The assessment of the accuracy of the real time-PCR assay to correctly identify sex individuals was investigated with 62 pigs including males (n=29) and females (n=33) belonging to different breeds/lines. With the newly designed test all analysed animals were correctly sexed. No amplification was obtained with cow, goat, sheep, turkey and chicken genomic DNA. The presented assay can be used for sex diagnosis, for the detection of male pig meat and for meat quality control.

  11. Red meat and colon cancer: should we become vegetarians, or can we make meat safer?

    Science.gov (United States)

    Corpet, Denis E

    2011-11-01

    The effect of meat consumption on cancer risk is a controversial issue. However, recent meta-analyses show that high consumers of cured meats and red meat are at increased risk of colorectal cancer. This increase is significant but modest (20-30%). Current WCRF-AICR recommendations are to eat no more than 500 g per week of red meat, and to avoid processed meat. Moreover, our studies show that beef meat and cured pork meat promote colon carcinogenesis in rats. The major promoter in meat is heme iron, via N-nitrosation or fat peroxidation. Dietary additives can suppress the toxic effects of heme iron. For instance, promotion of colon carcinogenesis in rats by cooked, nitrite-treated and oxidized high-heme cured meat was suppressed by dietary calcium and by α-tocopherol, and a study in volunteers supported these protective effects in humans. These additives, and others still under study, could provide an acceptable way to prevent colorectal cancer. Copyright © 2011 Elsevier B.V. All rights reserved.

  12. Revenue impact on the demand of Slovak households for meat and meat products

    Directory of Open Access Journals (Sweden)

    Ľubica Kubicová

    2012-01-01

    Full Text Available Global economical crisis was felt in the differences in the incomes of the households and their food consumption. In the paper are analyzed the changing patterns in the structure of demand for meat and the impact on total expenditure on meat and meat products in the households of employees, households of self-employed persons and households of pensioners. When examining the sensitivity of demand to changes in consumer meat prices in different social groups of households was estimated own-price elasticity of demand, as well as cross-price elasticity.

  13. A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products.

    Science.gov (United States)

    Soares, Sónia; Amaral, Joana S; Oliveira, M Beatriz P P; Mafra, Isabel

    2013-05-01

    Species identification in meat products has grown in interest in recent years since these foodstuffs are susceptible targets for fraudulent labelling. In this work, a real-time PCR approach based on SYBR Green dye was proposed for the quantitative detection of pork meat in processed meat products. For the development of the method, binary meat mixtures containing known amounts of pork meat in poultry meat were used to obtain a normalised calibration model from 0.1 to 25% with high linear correlation and PCR efficiency. The method revealed high specificity by melting curve analysis, being successfully validated through its application to blind meat mixtures, which confirmed its adequacy for pork meat determination. The fully applicability of the method was further demonstrated in commercial meat products, allowing verification of labelling compliance and identification of meat species in processed foods. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. 77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-11-30

    ... FURTHER INFORMATION CONTACT: Lane A. Highbarger, Center for Food Safety and Applied Nutrition (HFS-255.... Section 301(ll) of the Federal Food, Drug, and Cosmetic Act X. References I. Background In a notice... irradiation of meat (Ref. 1). Under section 201(s) of the Federal Food, Drug, and Cosmetic Act (FD&C Act)...

  15. Low fat meat products - An overview

    Directory of Open Access Journals (Sweden)

    E. Naga Mallika

    Full Text Available Meat is an excellent source of valuable nutrients. Meat fat acts as a reservoir for flavor compounds and contributes to the texture of product. There are diverse possible strategies for developing low fat meat and meat products. Reducing the fat content in products leads to a firmer, rubbery, less juicy product with dark color and more cost. Other technological problems like reduction in particle binding, reduced cook yields, soft and mushy interiors, rubbery skin formation, excessive purge and shortened shelf life are also associated with reduction in fat levels. This paper describes Procedured of reducing fat content, Selection of additives, Protein, Carbohydrat and fat based fat replacer and Super critical fluid extraction. [Vet World 2009; 2(9.000: 364-366

  16. The sensory quality of meat, game, poultry, seafood and meat products as affected by intense light pulses: a systematic review

    OpenAIRE

    2015-01-01

    The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

  17. Muscle Growth and Poultry Meat Quality Issues

    OpenAIRE

    Massimiliano Petracci; Claudio Cavani

    2011-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growin...

  18. Use of Probiotics in Fermented Meat Products

    Directory of Open Access Journals (Sweden)

    Recep Palamutoğlu

    2014-05-01

    Full Text Available In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.

  19. From killing cows to culturing meat.

    OpenAIRE

    Buscemi, Francesco

    2014-01-01

    Purpose – The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat.\\ud Design/methodology/approach – Starting from Goody’s developmentalist stages (Production, Distribution, Preparation and Consumption), first this work analyses historically how these stages have undergone the process of the d...

  20. Cultured meat: every village its own factory?

    Science.gov (United States)

    van der Weele, Cor; Tramper, Johannes

    2014-06-01

    Rising global demand for meat will result in increased environmental pollution, energy consumption, and animal suffering. Cultured meat, produced in an animal-cell cultivation process, is a technically feasible alternative lacking these disadvantages, provided that an animal-component-free growth medium can be developed. Small-scale production looks particularly promising, not only technologically but also for societal acceptance. Economic feasibility, however, emerges as the real obstacle. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. Microbial ecology of marinated meat products

    OpenAIRE

    Björkroth, Johanna

    2004-01-01

    www.elsevier.com/locate/meatsci Marinated meat products are consumed increasingly because they are convenient in meal preparing. In addition to sensory effects, marinating has been considered to increase product safety and shelf life quality. There are variations in meat marinating technologies around the world. In Finland, marinades are complex sauces which have a great effect on product appearance and taste. They are water-oil emulsions typically containing salt, sugar and acids (acetic,...

  2. Detection of Campylobacter jejuni in raw meat

    OpenAIRE

    Z Noori; SH Saadati; A. Mirsalehian; SH Shoeibi; N Rahimifard; Mehrangiz Mehdizadeh; M Pirali- Hamedani

    2009-01-01

    Background & Objectives: Campylobacter jejuni is a Gram negative, microaerophilic, non-spore-forming and a small"ncurved bacillus which is able to cause foodborne infection in human. In this study the occurrence of C. jejuni in poultry and"nbeef meat was investigated."nMaterials & Methods: Forty raw meat samples including 22 poultry samples and 18 beef samples were investigated for the"npresence of C. jejuni. To isolate the bacterium, the samples were initially enriched in Preston Bro...

  3. Muscle Growth and Poultry Meat Quality Issues

    OpenAIRE

    Massimiliano Petracci; Claudio Cavani

    2011-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growin...

  4. Muscle growth and poultry meat quality issues.

    Science.gov (United States)

    Petracci, Massimiliano; Cavani, Claudio

    2012-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat's poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  5. Black bone syndrome in chiken meat

    Directory of Open Access Journals (Sweden)

    GAA Baldo

    2013-12-01

    Full Text Available Black bone syndrome (BBS affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L, and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening. Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor, assessed using a hedonic scale (1 = bad to 10 = very good by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p37.5=normal. The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

  6. Plants as natural antioxidants for meat products

    Science.gov (United States)

    Tomović, V.; Jokanović, M.; Šojić, B.; Škaljac, S.; Ivić, M.

    2017-09-01

    The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences or beliefs regarding some synthetic ones. Plants materials provide good alternatives. Spices and herbs, generally used for their flavouring characteristics, can be added to meat products in various forms: whole, ground, or as isolates from their extracts. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat products. This antioxidant activity is most often due to phenolic acids, phenolic diterpenes, flavonoids and volatile oils. Each of these compounds often has strong H-donating activity, thus making them extremely effective antioxidants; some compounds can chelate metals and donate H to oxygen radicals, thus slowing oxidation via two mechanisms. Numerous studies have demonstrated the efficacy of natural antioxidants when used in meat products. Based on this literature review, it can be concluded that natural antioxidants are added to fresh and processed meat and meat products to delay, retard, or prevent lipid oxidation, retard development of off-flavours (rancidity), improve colour stability, improve microbiological quality and extend shelf-life, without any damage to the sensory or nutritional properties.

  7. Functionality of enterococci in meat products.

    Science.gov (United States)

    Hugas, Marta; Garriga, M; Aymerich, M T

    2003-12-01

    The presence of enterococci in meat fermentation is a constant as reported in the literature. Despite the concern about pathogenicity of enterococci, recent studies point out that food and meat enterococci, especially Enterococcus faecium have a much lower pathogenicity potential than clinical strains. Enterococci possess a competitive advantage over other microbiota in meat fermentations, and many enterococci isolated from sausages have the ability to produce enterocins harbouring antimicrobial activity against pathogens and spoilage microorganisms of meat concern. The application of enterocins producing enterococci or their purified metabolites, as extra hurdles for preservation in sausage fermentation and in sliced-vacuum packed cooked meat products can be beneficial, preventing the outgrowth of Listeria monocytogenes and slime-producing lactic acid bacteria. Enterocins and bacteriocinogenic enterococci hold considerable promise as alternatives to traditional chemical preservatives and they could be exploited for the control of emergent pathogens in meat products. Their inhibitory effect can be increased when used in conjunction with particular physical and chemical processes, but current regulation is hampering the application of purified bacteriocins.

  8. Dietary purines in vegetarian meat analogues.

    Science.gov (United States)

    Havlik, Jaroslav; Plachy, Vladimir; Fernandez, Javier; Rada, Vojtech

    2010-11-01

    The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein-low purine foods may find application in a low purine or purine-free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e. hyperuricaemia. We determined purine content (uric acid, adenine, guanine, hypoxanthine, xanthine) in 39 commercially available meat substitutes and evaluated them in relation to their protein content. Some of the products contained a comparable sum of adenine and hypoxanthine per protein as meat. Analysis of variance showed an influence of protein source used. Mycoprotein-based products had significantly higher contents (2264 mg kg(-1)) of adenine and hypoxanthine per kg of 100% protein than soybean-based products (1648 mg kg(-1)) or mixtures consisting of soybean protein and wheat protein (1239 mg kg(-1)). Protein-rich vegetable-based meat substitutes might be generally accepted as meat alternatives for individuals on special diets. The type of protein used to manufacture these products determines the total content of purines, which is relatively higher in the case of mycoprotein or soybean protein, while appearing lower in wheat protein and egg white-based products. These are therefore more suitable for dietary considerations in a low-purine diet for hyperuricaemic subjects. 2010 Society of Chemical Industry

  9. Integrated Recycling Test Fuel Fabrication

    Energy Technology Data Exchange (ETDEWEB)

    R.S. Fielding; K.H. Kim; B. Grover; J. Smith; J. King; K. Wendt; D. Chapman; L. Zirker

    2013-03-01

    The Integrated Recycling Test is a collaborative irradiation test that will electrochemically recycle used light water reactor fuel into metallic fuel feedstock. The feedstock will be fabricated into a metallic fast reactor type fuel that will be irradiation tested in a drop in capsule test in the Advanced Test Reactor on the Idaho National Laboratory site. This paper will summarize the fuel fabrication activities and design efforts. Casting development will include developing a casting process and system. The closure welding system will be based on the gas tungsten arc burst welding process. The settler/bonder system has been designed to be a simple system which provides heating and controllable impact energy to ensure wetting between the fuel and cladding. The final major pieces of equipment to be designed are the weld and sodium bond inspection system. Both x-radiography and ultrasonic inspection techniques have been examine experimentally and found to be feasible, however the final remote system has not been designed. Conceptual designs for radiography and an ultrasonic system have been made.

  10. [Prevalence of Salmonella in meat and meat products in Moravia in 2010-2015].

    Science.gov (United States)

    Bardoň, Jan; Ondrušková, J; Ambrož, P

    2016-06-01

    Bacteria of the genus Salmonella greatly contribute to foodborne infections of the gastrointestinal tract in humans. An important source of the diseases is foods of animal origin. The study aimed at monitoring and assessing the prevalence of individual Salmonella serovars in samples of meat and meat products collected in Moravia, Czech Republic. Between 2010 and 2015, the State Veterinary Institute in Olomouc performed microbiology tests in a total of 52,735 meat and meat product samples to detect Salmonella spp. The samples were collected in Moravia and a part of East Bohemia. Bacteriological examination of the samples was carried out in accordance with the Czech version of the European Standard EN ISO 6579 : 2002. Genus identification of suspected isolates was performed using the MALDI-TOF MS method; Salmonella serotypes were identified by a slide agglutination test using the White-Kaufmann-Le Minor scheme. Salmonella spp. were detected in 2.4 % of the 52,735 samples examined. The highest rate of detection (21.9 %) was noted in poultry meat, followed by poultry meat preparations (9.1 % of positive samples) and other meat preparations (0.7 % of positive samples). The serovars most frequently identified from positive samples were Salmonella Infantis and S. Derby. The rates of Salmonella spp. detected in the monitored commodities have been increasing since 2012. However, this may be due to a better risk analysis when selecting samples to be tested. Salmonella spp. were most frequently detected in poultry and poultry products. The other types of meat and meat products constituted only a small proportion of the positive cases. The analysis of Salmonella spp. isolated from foods showed that serovars most prevalent in meat and meat products are different from the serovar S. Enteritidis, mainly responsible for causing the diseases in humans.

  11. Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders.

    Science.gov (United States)

    Mishra, Bidyut Prava; Chauhan, Geeta; Mendiratta, S K; Sharma, B D; Desai, B A; Rath, P K

    2015-04-01

    It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physico-chemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

  12. Fabrication and Prototyping Lab

    Data.gov (United States)

    Federal Laboratory Consortium — Purpose: The Fabrication and Prototyping Lab for composite structures provides a wide variety of fabrication capabilities critical to enabling hands-on research and...

  13. Economics of reducing Campylobacter at different levels within the Belgian poultry meat chain.

    Science.gov (United States)

    Gellynck, Xavier; Messens, Winy; Halet, Dirk; Grijspeerdt, Koen; Hartnett, Emma; Viaene, Jacques

    2008-03-01

    Campylobacter infections pose a serious public health problem in Belgium. Poultry meat is most likely responsible for 40% of human campylobacteriosis cases in Belgium. On a yearly basis, consumption of poultry meat causes at least 22,000 campylobacteriosis cases, with a cost of illness of Euro 10.9 million. Several intervention measures have been proposed in literature, aiming to reduce the contamination of poultry meat and thus lead to significant reductions of human campylobacteriosis cases. This study aimed to evaluate the cost-benefit ratio, i.e., the ratio of reduced costs of illness on intervention costs of various intervention measures. These measures were selected by representatives from the poultry meat sector and experts in the field of poultry science. The selection comprised measures at the farm level (phage therapy), at the processing plant (spraying of carcasses with lactic acid or electrolyzed oxidizing water, crust freezing, or irradiation), and at the consumer level (improving kitchen hygiene and application of home freezing). Among these measures, the decontamination of carcasses with electrolyzed oxidizing water applied in the processing plant was the most efficient (17.66), followed by the use of lactic acid (4.06). In addition, phage therapy generated a positive cost-benefit ratio (2.54). Irradiation indicated the highest efficacy, but its cost-benefit ratio was rather low (0.31). There seems to be less gain by trying to improve food handling in the kitchen. The cost to reach consumers is large, while only a very limited fraction of the consumers is willing to change its behavior. The outcome of this study poses valuable information for future risk-management decisions in Belgium.

  14. Fabrication of recyclable superhydrophobic cotton fabrics

    Science.gov (United States)

    Han, Sang Wook; Park, Eun Ji; Jeong, Myung-Geun; Kim, Il Hee; Seo, Hyun Ook; Kim, Ju Hwan; Kim, Kwang-Dae; Kim, Young Dok

    2017-04-01

    Commercial cotton fabric was coated with SiO2 nanoparticles wrapped with a polydimethylsiloxane (PDMS) layer, and the resulting material surface showed a water contact angle greater than 160°. The superhydrophobic fabric showed resistance to water-soluble contaminants and maintained its original superhydrophobic properties with almost no alteration even after many times of absorption-washing cycles of oil. Moreover, superhydrophobic fabric can be used as a filter to separate oil from water. We demonstrated a simple method of fabrication of superhydrophobic fabric with potential interest for use in a variety of applications.

  15. Demographics, societal aging, and meat consumption in China

    Institute of Scientific and Technical Information of China (English)

    MIN Shi; BAI Jun-fei; James Seale Jr; Thomas Wahl

    2015-01-01

    Drawn on the data col ected by surveying 1 340 urban households from six cities in China, this paper estimates the impacts of demographic structure and population aging on household meat consumption, by jointly considering meat consumed at home and away from home. Based on the trajectories of population, a simple simulation on meat demand trend in China is conducted subsequently. The results suggest:1) Meat consumed away from home averagely accounts for near 30%of household total meat consumption in terms of quantity, so that its omission likely leads to a signiifcant underestimate of total meat consumption and misunderstanding the driving forces;2) population aging signiifcantly and negatively affects per capita meat consumption, suggesting that the expected meat demand in China without considering population aging wil be overestimated. The ifndings from this study have important implications for better understanding the relative issues on China’s meat consumption under the situation of population aging.

  16. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

    Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

  17. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  18. Whole genome QTL mapping for growth, meat quality and breast meat yield traits in turkey

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Crooijmans, R.P.M.A.; Vereijken, J.M.; Groenen, M.

    2011-01-01

    Background The turkey (Meleagris gallopavo) is an important agricultural species and is the second largest contributor to the world's poultry meat production. Demand of turkey meat is increasing very rapidly. Genetic markers linked to genes affecting quantitative traits can increase the selection re

  19. In vitro meat production:Challenges and beneifts over conventional meat production

    Institute of Scientific and Technical Information of China (English)

    Zuhaib Fayaz Bhat; Sunil Kumar; Hina Fayaz

    2015-01-01

    In vitro meat production system is the production of meat outside the food animals by culturing the stem cel s derived from farm animals inside the bioreactor by using advanced tissue engineering techniques. Besides winning the favour of animal rights activists for its humane production of meat, in vitro meat production system also circumvents many of the issues associated with conventional meat production systems, like excessively brutal slaughter of food animals, nutrition-related diseases, foodborne il nesses, resource use, antibiotic-resistant pathogen strains, and massive emissions of methane that contribute to global warming. As the conditions in an in vitro meat production system are control ed and manipulatable, it wil be feasible to produce designer, chemical y safe and disease-free meat on sustainable basis. However, many chal enges are to be faced before cultured meat becomes commercial y feasible. Although, the production cost and the public acceptance are of paramount importance, huge funds are desperately required for further research in the ifeld.

  20. Nuclear fuel elements design, fabrication and performance

    CERN Document Server

    Frost, Brian R T

    1982-01-01

    Nuclear Fuel Elements: Design, Fabrication and Performance is concerned with the design, fabrication, and performance of nuclear fuel elements, with emphasis on fast reactor fuel elements. Topics range from fuel types and the irradiation behavior of fuels to cladding and duct materials, fuel element design and modeling, fuel element performance testing and qualification, and the performance of water reactor fuels. Fast reactor fuel elements, research and test reactor fuel elements, and unconventional fuel elements are also covered. This volume consists of 12 chapters and begins with an overvie

  1. Improving efficiency in meat production.

    Science.gov (United States)

    Brameld, John M; Parr, Tim

    2016-08-01

    Selective breeding and improved nutritional management over the past 20-30 years has resulted in dramatic improvements in growth efficiency for pigs and poultry, particularly lean tissue growth. However, this has been achieved using high-quality feed ingredients, such as wheat and soya that are also used for human consumption and more recently biofuels production. Ruminants on the other hand are less efficient, but are normally fed poorer quality ingredients that cannot be digested by human subjects, such as grass or silage. The challenges therefore are to: (i) maintain the current efficiency of growth of pigs and poultry, but using more ingredients not needed to feed the increasing human population or for the production of biofuels; (ii) improve the efficiency of growth in ruminants; (iii) at the same time produce animal products (meat, milk and eggs) of equal or improved quality. This review will describe the use of: (a) enzyme additives for animal feeds, to improve feed digestibility; (b) known growth promoting agents, such as growth hormone, β-agonists and anabolic steroids, currently banned in the European Union but used in other parts of the world; (c) recent transcriptomic studies into molecular mechanisms for improved growth efficiency via low residual feed intake. In doing so, the use of genetic manipulation in animals will also be discussed.

  2. Dyeing of γ-irradiated cotton with natural flavonoid dye extracted from irradiated onion shells (Allium cepa) powder

    Science.gov (United States)

    Rehman, Fazal-ur; Adeel, Shahid; Shahid, Muhammad; Bhatti, Ijaz Ahmad; Nasir, Faiza; Akhtar, Nasim; Ahmad, Zulfiqar

    2013-11-01

    Powder of Onion shells as a source of natural flavonoid dye (Quercetin) and cotton fabrics were exposed to absorbed doses of 2, 4, 6, 8 and 10 kGy using Cs-137 gamma irradiator. Irradiated and un-irradiated dye powder was used for extraction of quercetin as well as antibacterial, hemolytic and antioxidant activities were also determined to observe the effect of radiation. Furthermore, color strength and colourfastness of irradiated fabrics were improved by using pre and post-mordants such as alum and iron. It is found that 4 kGy is the optimal absorbed dose for extraction of natural quercetin extracted from onion shells while maximum color strength and acceptable fastness properties are obtained on dyeing of irradiated fabric at 60 °C keeping M:L of 1:30 using 10% alum as pre-mordant and 6% alum as post-mordant. Gamma irradiation has not only improved the color strength of the dye using irradiated cotton but also that of colourfastness properties.

  3. Serotype Distribution of Salmonella Isolates from Turkey Ground Meat and Meat Parts

    Directory of Open Access Journals (Sweden)

    Irfan Erol

    2013-01-01

    Full Text Available The aim of the study was to find out the serotype distribution of 169 Salmonella colonies recovered from 112 Salmonella positive ground turkey (115 colonies and 52 turkey meat parts (54 colonies. Out of 15 Salmonella serotypes: S. Corvallis, S. Kentucky, S. Bredeney, S. Virchow, S. Saintpaul and S. Agona were identified as the predominant serovars at the rates of 27%, 13%, 12%, 12%, 11%, and 10%, respectively. Other serotypes were below 6% of the total isolates. All S. Kentucky and S. Virchow and most of the S. Corvallis (39/46 and S. Heidelberg (9/9 serotypes were recovered from ground turkey. The results indicate that turkey ground meat and meat parts were contaminated with quite distinct Salmonella serotypes. This is the first study reporting Salmonella serotype distribution in turkey meat and S. Corvallis as predominant serotype in poultry meat in Turkey.

  4. Consumer preference, behavior and perception about meat and meat products: an overview.

    Science.gov (United States)

    Font-I-Furnols, Maria; Guerrero, Luis

    2014-11-01

    Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Combination of alkaline and microwave pretreatment for disintegration of meat processing wastewater sludge.

    Science.gov (United States)

    Erden, G

    2013-01-01

    Meat processing wastewater sludge has high organic content but it is very slow to degrade in biological processes. Anaerobic digestion may be a good alternative for this type of sludge when the hydrolysis, known to be the rate-limiting step of biological sludge anaerobic degradation, could be eliminated by disintegration. This investigation deals with disintegration of meat processing wastewater sludge. Microwave (MW) irradiation and combined alkaline pretreatment and MW irradiation were applied to sludge for disintegration purposes. Disintegration performance of the methods was evaluated with disintegration degree based on total and dissolved organic carbon calculations (DD(TOC)), and the solubilization of volatile solids (S(VS)) in the pretreated sludge. Optimum conditions were found to be 140 degrees C and 30 min for MW irradiation using response surface methodology (RSM) and pH = 13 for combined pretreatment. While DD(TOC) was observed as 24.6% and 54.9, S(VS) was determined as 8.54% and 42.5% for MW pretreated and combined pretreated sludge, respectively. The results clearly show that pre-conditioning of sludge with alkaline pretreatment played an important role in enhancing the disintegration efficiency of subsequent MW irradiation. Disintegration methods also affected the anaerobic biodegradability and dewaterability of sludge. An increase of 23.6% in biogas production in MW irradiated sludge was obtained, comparing to the raw sludge at the end of the 35 days of incubation. This increase was observed as 44.5% combined pretreatment application. While MW pretreatment led to a little improvement of the dewatering performance of sludge, in combined pretreatment NaOH deteriorates the sludge dewaterability.

  6. Prospects for new technology of meat processing in Japan.

    Science.gov (United States)

    Sakata, Ryoichi

    2010-09-01

    This review starts by introducing the history and underlying culture of meat production and consumption in Japan since early times, and the effects of social change on these parameters. Meat processing in Japan is described, and certain other related papers are also introduced. Automatic machines for meat cutting have been developed by the Japanese food industry and are currently being used throughout the world, particularly in Europe. Soft meat products specially produced for the elderly, along with diet meat products low in salt and calorie content for middle aged persons have recently gone into production. The intensification of color formation of meat using naturally occurring materials, and tenderization of sausage casing are discussed.

  7. Studies on the quality of duck meat sausages during refrigeration

    OpenAIRE

    Naveen, Z.; Naik, B. R.; Subramanyam, B. V.; Reddy, P M

    2016-01-01

    Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). ...

  8. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage.

    Science.gov (United States)

    Jo, C; Jin, S K; Ahn, D U

    2000-05-01

    Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated at a 0, 2.5, or 4.5 kGy dose and stored in a 4°C refrigerator for 8 days. Aerobic-packaged, irradiated cooked sausages prepared with BF and FO showed higher Hunter L-values than nonirradiated controls at day 0, but the difference disappeared at day 8. Irradiation increased the Hunter a-value in vacuum-packaged cooked pork sausages regardless of the fat source used, and the increase of the Hunter a-value was dose-dependent. In contrast, the Hunter a-value decreased by irradiation in aerobic-packaged cooked pork sausages prepared with BF or FO. The Hunter a-value of cooked pork sausage with aerobic packaging was significantly reduced at day 8. Hunter b-values increased at Day 8 in irradiated cooked pork sausages except for the sausage prepared with CO at 2.5 kGy. Cooked pork sausages prepared with CO were lighter, and sausage prepared with FO was redder and more yellow (p<0.05) in vacuum packaging.

  9. Polymorphous computing fabric

    Science.gov (United States)

    Wolinski, Christophe Czeslaw; Gokhale, Maya B.; McCabe, Kevin Peter

    2011-01-18

    Fabric-based computing systems and methods are disclosed. A fabric-based computing system can include a polymorphous computing fabric that can be customized on a per application basis and a host processor in communication with said polymorphous computing fabric. The polymorphous computing fabric includes a cellular architecture that can be highly parameterized to enable a customized synthesis of fabric instances for a variety of enhanced application performances thereof. A global memory concept can also be included that provides the host processor random access to all variables and instructions associated with the polymorphous computing fabric.

  10. Effect of Electron-Beam Irradiation on Organic Semiconductor and Its Application for Transistor-Based Dosimeters.

    Science.gov (United States)

    Kim, Jae Joon; Ha, Jun Mok; Lee, Hyeok Moo; Raza, Hamid Saeed; Park, Ji Won; Cho, Sung Oh

    2016-08-03

    The effects of electron-beam irradiation on the organic semiconductor rubrene and its application as a dosimeter was investigated. Through the measurements of photoluminescence and the ultraviolet photoelectron spectroscopy, we found that electron-beam irradiation induces n-doping of rubrene. Additionally, we fabricated rubrene thin-film transistors with pristine and irradiated rubrene, and discovered that the decrease in transistor properties originated from the irradiation of rubrene and that the threshold voltages are shifted to the opposite directions as the irradiated layers. Finally, a highly sensitive and air-stable electron dosimeter was fabricated based on a rubrene transistor.

  11. In vitro meat: A future animal-free harvest.

    Science.gov (United States)

    Bhat, Zuhaib Fayaz; Kumar, Sunil; Bhat, Hina Fayaz

    2017-03-04

    In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional animal-based agriculture by inventing "animal-free" meat and meat products. Nutrition-related diseases, food-borne illnesses, resource use and pollution, and use of farm animals are some serious consequences associated with conventional meat production methods. This new way of animal-free meat production may offer health and environmental advantages by reducing environmental pollution and resource use associated with current meat production systems and will also ensure sustainable production of designer, chemically safe, and disease-free meat as the conditions in an in vitro meat production system are controllable and manipulatable. Theoretically, this system is believed to be efficient enough to supply the global demand for meat; however, establishment of a sustainable in vitro meat production would face considerably greater technical challenges and a great deal of research is still needed to establish this animal-free meat culturing system on an industrial scale.

  12. Food irradiation: Special solutions for the immuno-compromised

    Science.gov (United States)

    Mohácsi-Farkas, Csilla

    2016-12-01

    Safety of food is particularly important for immuno-compromised patients, because these people are vulnerable to all sorts of infectious complications and foodborne pathogens as well, and even organisms normally considered non-pathogenic may cause problems. According to the guidelines published by the FDA, immunocompromised patients have to avoid high-risk foods, and advised to consume only pasteurized juice, milk or cheese, and well-cooked eggs, poultry, meat and fish. In the frame of an IAEA CRP the objective was to develop, in collaborations with the healthcare community, the use of irradiation to increase the variety, availability and acceptability of foods for immunocompromised, for example irradiated fresh produce (fruits, vegetables, salads) and ready-to-eat meals. Further aim was to widen the acceptance of irradiated foods by the healthcare and regulatory communities.

  13. Muscle Growth and Poultry Meat Quality Issues

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2011-12-01

    Full Text Available Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.

  14. Salmonellosis: the role of poultry meat.

    Science.gov (United States)

    Antunes, P; Mourão, J; Campos, J; Peixe, L

    2016-02-01

    Salmonellosis remains one of the most frequent food-borne zoonoses, constituting a worldwide major public health concern. Currently, at a global level, the main sources of infection for humans include meat products, including the consumption of contaminated poultry meat, in spite of the success of Salmonella control measures implemented in food-animal production of industrialized countries. In recent years, a shift in Salmonella serotypes related to poultry and poultry production has been reported in diverse geographical regions, being particularly associated with the spread of certain well-adapted clones. Moreover, antimicrobial resistance in non-typhoidal Salmonella is considered one of the major public health threats related with food-animal production, including the poultry production chain and poultry meat, which is an additional concern in the management of salmonellosis. The circulation of the same multidrug-resistant Salmonella clones and/or identical mobile genetic elements encoding antibiotic resistance genes from poultry to humans highlights this scenario. The purpose of this review was to provide an overview of the role of poultry meat on salmonellosis at a global scale and the main problems that could hinder the success of Salmonella control measures at animal production level. With the increasing globalization of foodstuffs like poultry meat, new problems and challenges might arise regarding salmonellosis control, making new integrated intervention strategies necessary along the food chain.

  15. Muscle Growth and Poultry Meat Quality Issues

    Science.gov (United States)

    Petracci, Massimiliano; Cavani, Claudio

    2011-01-01

    Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry. PMID:22347614

  16. Food irradiation makes progress

    Energy Technology Data Exchange (ETDEWEB)

    Kooij, J. van (Joint FAO/IAEA Div. of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural Development, Vienna (Austria))

    1984-06-01

    In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses.

  17. Meat eaters by dissociation: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust.

    Science.gov (United States)

    Kunst, Jonas R; Hohle, Sigrid M

    2016-10-01

    Many people enjoy eating meat but dislike causing pain to animals. Dissociating meat from its animal origins may be a powerful way to avoid cognitive dissonance resulting from this 'meat paradox'. Here, we provide the first comprehensive test of this hypothesis, highlighting underlying psychological mechanisms. Processed meat made participants less empathetic towards the slaughtered animal than unprocessed meat (Study 1). When beheaded, a whole roasted pork evoked less empathy (Study 2a) and disgust (Study 2b) than when the head was present. These affective responses, in turn, made participants more willing to eat the roast and less willing to consider an alternative vegetarian dish. Conversely, presenting a living animal in a meat advertisement increased empathy and reduced willingness to eat meat (Study 3). Next, describing industrial meat production as "harvesting" versus "killing" or "slaughtering" indirectly reduced empathy (Study 4). Last, replacing "beef/pork" with "cow/pig" in a restaurant menu increased empathy and disgust, which both equally reduced willingness to eat meat and increased willingness to choose an alternative vegetarian dish (Study 5). In all experiments, effects were strongly mediated by dissociation and interacted with participants' general dissociation tendencies in Study 3 and 5, so that effects were particularly pronounced among participants who generally spend efforts disassociating meat from animals in their daily lives. Together, this line of research demonstrates the large role various culturally-entrenched processes of dissociation play for meat consumption.

  18. Signal development in irradiated silicon detectors

    CERN Document Server

    Kramberger, Gregor; Mikuz, Marko

    2001-01-01

    This work provides a detailed study of signal formation in silicon detectors, with the emphasis on detectors with high concentration of irradiation induced defects in the lattice. These defects give rise to deep energy levels in the band gap. As a consequence, the current induced by charge motion in silicon detectors is signifcantly altered. Within the framework of the study a new experimental method, Charge correction method, based on transient current technique (TCT) was proposed for determination of effective electron and hole trapping times in irradiated silicon detectors. Effective carrier trapping times were determined in numerous silicon pad detectors irradiated with neutrons, pions and protons. Studied detectors were fabricated on oxygenated and non-oxygenated silicon wafers with different bulk resistivities. Measured effective carrier trapping times were found to be inversely proportional to fuence and increase with temperature. No dependence on silicon resistivity and oxygen concentration was observ...

  19. Food irradiation in China

    Energy Technology Data Exchange (ETDEWEB)

    Wedekind, L.

    1986-08-01

    The paper concerns food irradiation in The People's Republic of China. Its use is envisaged to prolong storage times and to improve the quality of specific foodstuffs. Commercialisation in China, demonstration plants, seasonal shortages and losses, Shanghai irradiation centre, health and safety approval, prospects for wider applications and worldwide use of food irradiation, are all discussed.

  20. Food irradiation--US regulatory considerations

    Energy Technology Data Exchange (ETDEWEB)

    Morehouse, Kim M. E-mail: kim.morehouse@cfsan.fda.gov

    2002-03-01

    The use of ionizing radiation in food processing has received increased interest as a means of reducing the level of foodborne pathogens. This overview discusses the regulatory issues connected with the use of this technology in the United States. Several recent changes in the FDA's review process are discussed. These include the current policy that utilizes an expedited review process for petitions seeking approval of additives and technologies intended to reduce pathogen levels in food, and the recent USDA rule that eliminates the need for a separate rulemaking process by USDA for irradiation of meat and poultry. Recently promulgated rules and pending petitions before the FDA associated with the use of ionizing radiation for the treatment of foods are also discussed along with the current FDA labeling requirements for irradiated foods and the 1999 advanced notice of proposed rule on labeling. Another issue that is presented is the current status of the approval of packaging materials intended for food contact during irradiation treatment of foods.

  1. Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat.

    Science.gov (United States)

    Jönsson, Erik

    2016-10-01

    Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals. In this article, I scrutinize (and problematize) this promissory discourse by examining the world that proponents envision alongside the world from which promises emerge. First, I trace the increasing number of publications striving to pinpoint the nature of in vitro meat to unveil the creation of an in vitro meat canon wherein perceived possibilities become taken for granted. Second, I investigate how the promissory discourse is often relatively silent on key aspects of how this technology could remake the world. Wet laboratories, animals and end products become foregrounded at the expense of political economy and the biophysical properties of cultured cells. Thus, questions concerning how funding requirements shape representations of this new technology, together with in vitro meat's particular socio-spatial and socio-ecological implications, become problematically de-emphasized.

  2. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review.

    Science.gov (United States)

    Ahmad, S R; Gokulakrishnan, P; Giriprasad, R; Yatoo, M A

    2015-01-01

    Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.

  3. Detection of horse meat contamination in raw and heat-processed meat products.

    Science.gov (United States)

    Hsieh, Yun-Hwa P; Ofori, Jack A

    2014-12-31

    Europe's recent problems with the adulteration of beef products with horse meat highlight the need for a reliable method for detecting horse meat in food for human consumption. The objective of this study was therefore to develop a reliable monoclonal antibody (mAb) based enzyme-linked immunosorbent assay (ELISA) for horse meat detection. Two mAbs, H3E3 (IgG2b) and H4E7 (IgG2a), were characterized as horse-selective, and competitive ELISAs (cELISAs) employing these mAbs were developed. The cELISAs were found to be capable of detecting levels as low as 1% of horse meat in raw, cooked, and autoclaved ground beef or pork, being useful analytical tools for addressing the health, economic, and ethical concerns associated with adulterating meat products with horse meat. However, due to cross-reaction with raw poultry meat, it is recommended that samples be heated (100 °C for 15 min) prior to analysis to eliminate possible false-positive results.

  4. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products.

    Science.gov (United States)

    Hugas, M

    1998-01-01

    The consumer demands for less preserved foods and the development of new food systems to fulfil these demands, urges new hurdles for pathogen growth. The strategies for pathogen reduction are not selective for pathogenic microorganism and therefore the non-spoilage microorganisms may become also inactivated, from this situation a question of concern about a freer way for pathogen growth is arised. Biopreservation refers to the extended storage life and enhanced safety of foods using their natural or controlled microflora and (or) their antibacterial products. In meats, lactic acid bacteria (LAB) constitute a part of the initial microflora which develops easily after meat is processed. LAB growth in meat can cause microbial interference to spoilage and pathogenic bacteria through several mechanisms, specially bacteriocins. The paper deals with the description of meat-borne bacteriocins and their application in meat and meat products either to extend the shelf life or to inhibit meat pathogens. The application of bacteriocinogenic LAB together with new technological hurdles is discussed.

  5. Study on Influence of Different Types of Meat on the Quality of Meat Products

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

  6. sensory analysis of cooked fresh meat sausages containing beef offal

    African Journals Online (AJOL)

    user

    Meat sausages are more economical than whole ... Agricultural Research Council: Animal Production ... cessed meat products, such as fresh and emul- ...... Paper delivered at the Department of Agricultural Eco- nomics, Extension and Rural ...

  7. Comparison of DNA extraction methods for meat analysis.

    Science.gov (United States)

    Yalçınkaya, Burhanettin; Yumbul, Eylem; Mozioğlu, Erkan; Akgoz, Muslum

    2017-04-15

    Preventing adulteration of meat and meat products with less desirable or objectionable meat species is important not only for economical, religious and health reasons, but also, it is important for fair trade practices, therefore, several methods for identification of meat and meat products have been developed. In the present study, ten different DNA extraction methods, including Tris-EDTA Method, a modified Cetyltrimethylammonium Bromide (CTAB) Method, Alkaline Method, Urea Method, Salt Method, Guanidinium Isothiocyanate (GuSCN) Method, Wizard Method, Qiagen Method, Zymogen Method and Genespin Method were examined to determine their relative effectiveness for extracting DNA from meat samples. The results show that the salt method is easy to perform, inexpensive and environmentally friendly. Additionally, it has the highest yield among all the isolation methods tested. We suggest this method as an alternative method for DNA isolation from meat and meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Nanotechnology in meat processing and packaging: potential applications - a review

    National Research Council Canada - National Science Library

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-01-01

    .... Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel...

  9. Technological demands of meat processing-An Asian perspective.

    Science.gov (United States)

    Zhang, Wangang; Naveena, B Maheswarappa; Jo, Cheorun; Sakata, Ryoichi; Zhou, Guanghong; Banerjee, Rituparna; Nishiumi, Tadayuki

    2017-10-01

    A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed. Copyright © 2017. Published by Elsevier Ltd.

  10. Meat and masculinity in the Norwegian Armed Forces.

    Science.gov (United States)

    Kildal, Charlotte Lilleby; Syse, Karen Lykke

    2017-05-01

    In 2013, the Norwegian Armed Forces decided to introduce a meat reduction scheme in its military mess halls, for both health reasons and environmental concerns. This article explores Norwegian soldiers' reactions to the introduction of Meat free Monday, and their attitudes towards reducing meat consumption. As of yet, Meat free Monday has not been implemented due to both structural and contextual challenges. We explore both the process and potential of the Norwegian military's Meat free Monday initiative to promote sustainable and climate friendly diets. We found significant barriers preventing the military from implementing Meat free Monday. The main reason behind the resistance to reduce meat consumption among Norwegian soldiers was meat's associations with protein, masculinity and comfort. Our results underline the importance of acknowledging the social and cultural role of food. The study is qualitative and uses focus group interviews as its main methodology. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Antibiogram profile of pathogens isolated from processed cow meat ...

    African Journals Online (AJOL)

    2016-06-30

    Jun 30, 2016 ... ... of meat is carcass which represents the ideal meat after removal of head, hide, .... 72.7% respectively, while Ciprofloxacin, Peflacine and Gentamycin had ... to Rifampicin, Norfloxacin, Gentamicin, Levofloxacin, ciprofloxacin,.

  12. MEAT QUALITY OF LOCAL AND HYBRID RABBITS

    Directory of Open Access Journals (Sweden)

    G. Paci

    2012-08-01

    Full Text Available pH, colour and oxidative status were evaluated to study the effect of rabbit genotype on meat quality. Commercial Hybrids, selected for high growth rate and a local population, characterized by slow growing, were used. Meat quality characteristics of L. lumborum and B. femoris muscles showed significant differences between genotypes. Local population had higher pHu values but lower pH fall values than Hybrids. Hybrids showed higher lightness values and TBARS contents than local population. Meat quality parameters were influenced by genotype. The differences between genotypes could be related to the different degree of maturity because the rabbits, in relation to the different growth rate, were slaughtered at the same weight but at different age.

  13. Quality tracing in meat supply chains.

    Science.gov (United States)

    Mack, Miriam; Dittmer, Patrick; Veigt, Marius; Kus, Mehmet; Nehmiz, Ulfert; Kreyenschmidt, Judith

    2014-06-13

    The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.

  14. Detection of antibiotic residues in poultry meat.

    Science.gov (United States)

    Sajid, Abdul; Kashif, Natasha; Kifayat, Nasira; Ahmad, Shabeer

    2016-09-01

    The antibiotic residues in poultry meat can pose certain hazards to human health among them are sensitivity to antibiotics, allergic reactions, mutation in cells, imbalance of intestinal micro biota and bacterial resistance to antibiotics. The purpose of the present paper was to detect antibiotic residue in poultry meat. During the present study a total of 80 poultry kidney and liver samples were collected and tested for detection of different antibiotic residues at different pH levels Eschericha coli at pH 6, 7 and Staphyloccocus aureus at pH 8 & 9. Out of 80 samples only 4 samples were positive for antibiotic residues. The highest concentrations of antibiotic residue found in these tissues were tetracycline (8%) followed by ampicilin (4%), streptomycine (2%) and aminoglycosides (1%) as compared to other antibiotics like sulfonamides, neomycine and gentamycine. It was concluded that these microorganism at these pH levels could be effectively used for detection of antibiotic residues in poultry meat.

  15. Perspectives in production of functional meat products

    Science.gov (United States)

    Vasilev, D.; Glišić, M.; Janković, V.; Dimitrijević, M.; Karabasil, N.; Suvajdžić, B.; Teodorović, V.

    2017-09-01

    The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.

  16. Elemental composition of game meat from Austria.

    Science.gov (United States)

    Ertl, Kathrin; Kitzer, Roland; Goessler, Walter

    2016-06-01

    Concentrations of 26 elements (B, Na, Mg, P, S, K, Ca, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Sb, Ba, Hg, Pb, U) in wild game meat from Austria were analysed using an inductively coupled plasma mass spectrometer. All investigated animals were culled during the hunting season 2012/2013, including 10 chamois (Rupicapra rupicapra), 9 hare (Lepus europaeus), 10 pheasant (Phasianus colchicus), 10 red deer (Cervus elaphus), 12 roe deer (Capreolus capreolus) and 10 wild boar (Sus scrofa). In 19 out of 61 meat samples lead concentrations were higher than 0.1 mg/kg, the maximum limit in meat as set by the European Commission (Regulation EC No 1881/2006), which is most likely caused by ammunition residues. Especially, pellet shot animals and chamois show a high risk for lead contamination. Despite ammunition residues all investigated muscle samples show no further health risk with respect to metal contamination.

  17. High density semiconductor nanodots by direct laser fabrication

    Science.gov (United States)

    Haghizadeh, Anahita; Yang, Haeyeon

    2016-03-01

    We report a direct method of fabricating high density nanodots on the GaAs(001) surfaces using laser irradiations on the surface. Surface images indicate that the large clumps are not accompanied with the formation of nanodots even though its density is higher than the critical density above which detrimental large clumps begin to show up in the conventional Stranski-Krastanov growth technique. Atomic force microscopy is used to image the GaAs(001) surfaces that are irradiated by high power laser pulses interferentially. The analysis suggests that high density quantum dots be fabricated directly on semiconductor surfaces.

  18. Tourist ships on the Danube as an opportunity for export of meat and meat products

    Directory of Open Access Journals (Sweden)

    Tešanović Dragan

    2015-01-01

    Full Text Available Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to 'Grand Circle Corporation' in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company 'Grand Circle Cruise Line' and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each of the eight companies with their 54 ships which operate tourist cruises on the Danube is taken into account. The data have been systematized, analysed and presented statistically in tables and graphs.

  19. Capsule Development and Utilization for Material Irradiation Tests

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Bong Goo; Kang, Y. H.; Cho, M. S. (and others)

    2007-06-15

    The essential technology for an irradiation test of materials and nuclear fuel has been successively developed and utilized to meet the user's requirements in Phase I(July 21, 1997 to March 31, 2000). It enables irradiation tests to be performed for a non-fissile material under a temperature control(300{+-}10 .deg. C) in a He gas environment, and most of the irradiation tests for the internal and external users are able to be conducted effectively. The basic technology was established to irradiate a nuclear fuel, and a creep capsule was also developed to measure the creep property of a material during an irradiation test in HANARO in Phase II(April 1, 2000 to March 31, 2003). The development of a specific purpose capsule, essential technology for a re-irradiation of a nuclear fuel, advanced technology for an irradiation of materials and a nuclear fuel were performed in Phase III(April 1, 2003 to February 28, 2007). Therefore, the technology for an irradiation test was established to support the irradiation of materials and a nuclear fuel which is required for the National Nuclear R and D Programs. In addition, an improvement of the existing capsule design and fabrication technology, and the development of an instrumented capsule for a nuclear fuel and a specific purpose will be able to satisfy the user's requirements. In order to support the irradiation test of materials and a nuclear fuel for developing the next generation nuclear system, it is also necessary to continuously improve the design and fabrication technology of the existing capsule and the irradiation technology.

  20. Prospectus of cultured meat—advancing meat alternatives

    OpenAIRE

    Bhat, Zuhaib Fayaz; Fayaz, Hina

    2010-01-01

    The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by harvesting mature muscle cells after differentiation and processing them into various meat products. Besides reducing the animal suffering signifi...

  1. Responsible Effects for Sensory Character of Meat Products

    OpenAIRE

    BAŽANTOVÁ, Eva

    2011-01-01

    The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legisl...

  2. Chemical Characterization of Meat Related to Animal Diet

    OpenAIRE

    2012-01-01

    There is currently much interest in the comparative health benefits of various meat products, including pasture-fed beef. However, little is known about the specific pasture-finishing diets (mixed forages, alfalfa, or sainfoin, compared to grain) on meat quality, consumer preferences, and human health. Thus, additional information is needed to better understand and develop new animal feeding regimes for optimum animal growth, meat flavor, and meat nutritional quality. The objective of the cur...

  3. The Development of Aromas in Ruminant Meat

    Directory of Open Access Journals (Sweden)

    María M. Campo

    2013-06-01

    Full Text Available This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.

  4. Biotechnology of Flavor Generation in Fermented Meats

    Science.gov (United States)

    Toldrá, Fidel

    Traditionally, meat fermentation was based on the use of natural flora, including the “back-slopping”, or addition of a previous successful fermented sausage. However, these practices gave a great variability in the developed flora and affected the safety and quality of the sausages (Toldrá, 2002; Toldrá & Flores, 2007). The natural flora of fermented meat has been studied for many years (Leistner, 1992; Toldrá, 2006a), and more recently, these micro-organisms have been isolated and biochemically identified through molecular methods applied to extracted DNA and RNA (Cocolin, Manzano, Aggio, Cantoni, & Comi, 2001; Cocolin, Manzano, Cantoni, & Comi, 2001; Comi, Urso, Lacumin, Rantsiou, Cattaneo & Cantoni, 2005).

  5. KEY RESULTS FROM IRRADIATION AND POST-IRRADIATION EXAMINATION OF AGR-1 UCO TRISO FUEL

    Energy Technology Data Exchange (ETDEWEB)

    Demkowicz, Paul A.; Hunn, John D.; Petti, David A.; Morris, Robert N.

    2016-11-01

    lessons learned from AGR-1 to fuel fabrication and post-irradiation examination for subsequent fuel irradiation experiments as part of the US fuel program is also discussed.

  6. Risk of colorectal adenomas in relation to meat consumption, meat preparation, and genetic susceptibility in a Dutch population

    NARCIS (Netherlands)

    Tiemersma, E.W.; Voskuil, D.W.; Bunschoten, A.; Kok, F.J.; Kampman, E.

    2004-01-01

    Objective: We studied the association between meat consumption and colorectal adenomas, and potential influence of genetic susceptibility to heterocyclic aromatic amines (HCAs) formed during meat cooking at high temperatures. Methods: We studied HCA concentration in relation to preparation habits am

  7. Meat Consumption Patterns among Different Income Groups in Imo ...

    African Journals Online (AJOL)

    Journal Home · ABOUT · Advanced Search · Current Issue · Archives ... The result of cross price elasticity of meat and fish showed that they were ... normal commodity with a coefficient of 0.984, while the own price elasticity of meat reveal ... equation showed that quantity of meat consumed at low and medium income levels ...

  8. Emerging profiles for cultured meat; ethics through and as design

    NARCIS (Netherlands)

    Weele, van der C.; Driessen, C.P.G.

    2013-01-01

    The development of cultured meat has gained urgency through the increasing problems associated with meat, but what it might become is still open in many respects. In existing debates, two main moral profiles can be distinguished. Vegetarians and vegans who embrace cultured meat emphasize how it

  9. Cultured meat; will it separate us from nature?

    NARCIS (Netherlands)

    Welin, S.; Weele, van der C.

    2012-01-01

    In vitro meat, or cultured meat, is one of the ideas that are being proposed to help solve the problems associated with the ever growing global meat consumption. The prospect is a source or great moral hope, but also generates doubts and criticism. In this paper, we focus on worries about (1) the

  10. Effective use of product quality information in meat processing

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2011-01-01

    This paper presents a case study on use of advanced product quality information in meat processing. To serve segmented customer demand meat processors consider use of innovative sensor technology to sort meat products to customer orders. To assess the use of this sensor technology a discrete-event

  11. Exploring meat substitutes: consumer experiences and contextual factors

    NARCIS (Netherlands)

    Elzerman, J.E.; Boekel, van M.A.J.S.; Luning, P.A.

    2013-01-01

    Purpose – Meat substitutes can be environmentally more sustainable alternatives to meat. However, the image of these products in The Netherlands is still low. The purpose of this paper is to explore consumers' experiences and sensory expectations of meat substitutes and the appropriateness of the

  12. Oxidative stability and bacteriological assessment of meat from ...

    African Journals Online (AJOL)

    SERVER

    2007-12-03

    Dec 3, 2007 ... Oxidation of refrigerated meat decreased (P<0.01) with increasing levels of dietary H. sabdariffa .... tion of the number of bacteria per gram of meat product were ..... meat is fresh, it is unlikely that spoilage would have set in.

  13. Should the South African red meat classification system be revised ...

    African Journals Online (AJOL)

    Soji, Zimkhitha

    2017-07-24

    Jul 24, 2017 ... it is still unclear whether consumers buy meat according to the ... basis for meat traders to describe carcasses in simple terms for pricing and purchasing (South African Meat .... The methods in which the product is processed at abattoirs and .... system, and so its intention is not to supply labelling information.

  14. NIR spectroscopy for determining soy contents in processed meat products

    Science.gov (United States)

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  15. Exploring meat substitutes: consumer experiences and contextual factors

    NARCIS (Netherlands)

    Elzerman, J.E.; Boekel, van M.A.J.S.; Luning, P.A.

    2013-01-01

    Purpose – Meat substitutes can be environmentally more sustainable alternatives to meat. However, the image of these products in The Netherlands is still low. The purpose of this paper is to explore consumers' experiences and sensory expectations of meat substitutes and the appropriateness of the us

  16. FABRIC QUALITY CONTROL SYSTEMS

    Directory of Open Access Journals (Sweden)

    Özlem KISAOĞLU

    2006-02-01

    Full Text Available Woven fabric quality depends on yarn properties at first, then weaving preparation and weaving processes. Defect control of grey and finished fabric is done manually on the lighted tables or automatically. Fabrics can be controlled by the help of the image analysis method. In image system the image of fabrics can be digitized by video camera and after storing controlled by the various processing. Recently neural networks, fuzzy logic, best wavelet packet model on automatic fabric inspection are developed. In this study the advantages and disadvantages of manual and automatic, on-line fabric inspection systems are given comparatively.

  17. Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

    Directory of Open Access Journals (Sweden)

    D. Dave

    2011-01-01

    Full Text Available Problem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Approach: A comprehensive literature review was performed on the spoliage mechanisms of meat and meat products and preservation techniques. Results: Historical data reveals that salting, drying, smoking, fermentation and canning were the traditional methods used to prevent meat spoilage and extend its shelf life. However, in order to prevent wholesomeness, appearance, composition, tenderness, flavor, juiciness and nutritive value, new methods were developed. These included: cooling, freezing and chemical preservation. Wide range of physical and chemical reactions and actions of microorganisms or enzymes are responsible for the meat spoilage. Microbial growth, oxidation and enzymatic autolysis are three basic mechanisms responsible for spoilage of meat. Microbial growth and metabolism depends on various factors including: pre-slaughter husbandry practices, age of the animal at the time of slaughtering, handling during slaughtering, evisceration and processing, temperature controls during slaughtering, processing and distribution, preservation methods, type of packaging and handling and storage by consumer. Microbial spoilage causes pH change, slime formation, structural components degradation, off odors and appearance change. Autoxidation of lipids and the production of free radicals are natural processes which affect fatty acids and lead to oxidative deterioration of meat and off-flavour development. Lipid hydrolysis can take

  18. The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products: A Review

    OpenAIRE

    Majid Aminzare; Mohammad Hashemi; Hassan Hassanzad Azar; Jalal Hejazi

    2016-01-01

    The production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. Herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the intense flavor they add to the products. Nevertheless, advanced technologies can improve the microbial...

  19. Determination of the causes of tendency toward red meat and meat products in the west of Iran

    Directory of Open Access Journals (Sweden)

    Ebrahim Falahi

    2012-01-01

    Full Text Available Background: Although meat constitutes an important part of many consumers′ diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007′s report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat products consumption and causes of tendency to red meat among people of Khorramabad city, Iran. Methods: This cross- sectional study was carried out on 300 adults (178 women and 122 men; aged 19-70 years of Khorramabad city, Iran. Red meat and processed meat intake (from a FFQ, demographic and causes of tendencies to red meat consumption (from a self-reported questionnaire were evaluated. Statistical methods included independent t- test and one-way ANOVA. Results: Consumption of red meat and meat products was 531.8 ± 543.5 g/w and 132.5 ± 251.1 g/w, respectively. The most important factors of tendencies toward red meat consumption were delectability, palatability, accessibility, cultural and traditional beliefs, and lack of food diversity in Lorestan province, animal husbandry, nomadic life, and hospitality. Red meat consumption was more common among men and lower in the income levels of $300. Conclusions: The results demonstrated that red meat consumption in adult people of the west of Iran was high. Since consumption of meat and meat products may create health concerns for people, it is necessary for policymakers to adopt effective strategies to advocate the use of fish and poultry.

  20. Review on applied foods and analyzed methods in identification testing of irradiated foods

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Kwang Hoon; Lee, Hoo Chul; Park, Sung Hyun; Kim, Soo Jin; Kim, Kwan Soo [Greenpia Technology Inc., Yeojoo (Korea, Republic of); Jeong, Il Yun; Lee, Ju Woon [Korea Atomic Energy Research Institute, Jeongeup (Korea, Republic of); Yook, Hong Sun [Chungnam National University, Daejeon (Korea, Republic of)

    2010-06-15

    Identification methods of irradiated foods have been adopted as official test by EU and Codex. PSL, TL, ESR and GC/MS methods were registered in Korea food code on 2009 and put in force as control system of verification for labelling of food irradiation. But most generally applicable PSL and TL methods are specified applicable foods according to domestic approved items. Unlike these specifications, foods unpermitted in Korea are included in applicable items of ESR and GC/MS methods. According to recent research data, numerous food groups are possible to effective legal control by identification and these items are demanded to permit regulations for irradiation additionally. Especially, the prohibition of irradiation for meats or seafoods is not harmonized with international standards and interacts as trade friction or industrial restrictions due to unprepared domestic regulation. Hence, extension of domestic legal permission for food irradiation can contrive to related industrial development and also can reduce trade friction and enhance international competitiveness.