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Sample records for frozen beef burger

  1. Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

    Trindade, R.A.; Lima, A.; Andrade-Wartha, E.R.; Oliveira e Silva, A.M.; Mancini-Filho, J.; Villavicencio, A.L.C.H.

    2009-01-01

    The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group prepared with 200 ppm of synthetic butyl-hydroxytoluene (BHT)/butyl-hydroxy-anisol (BHA) was used as a control. Half of each formulation was irradiated at the maximum dose allowed for frozen meat (7 kGy). Samples were kept under frozen conditions (-20 deg. C) during the whole storage period, including during irradiation. Two analyses were performed after 20 and 90 days to verify the influence of the addition of the different types of antioxidants and the effect of irradiation and storage time on the acceptance of the product. Thirty-three and thirty-four untrained panelists were invited to participate in the first and second test, respectively. A structured hedonic scale ranging from 1 to 9 points was used in both analyses. BHT/BHA formulation obtained the highest score (6.73) and regarding the natural antioxidants, oregano received better acceptance (6.36). Irradiated samples formulated with oregano received a lower score, 6.03 in the first test and 5.06 in the second one, compared to the non-irradiated sample (6.36 and 5.79). In the second test (90 days), the sample formulated with BHT/BHA and which was irradiated received a higher score (6.59) when compared to the non-irradiated one (5.85). In both tests, the irradiated samples formulated with rosemary extract obtained a better score compared to the non-irradiated one, the scores being 5.00-3.82 and 5.00-3.76 in the first and second test, respectively. Our results allowed us to conclude that the natural antioxidants, rosemary and oregano extracts, present a good alternative for replacing synthetic additives in food industries, and that the irradiation process, in some cases, may help to enhance the sensory quality of food

  2. Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

    Trindade, R. A.; Lima, A.; Andrade-Wartha, E. R.; Oliveira e Silva, A. M.; Mancini-Filho, J.; Villavicencio, A. L. C. H.

    2009-04-01

    The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group prepared with 200 ppm of synthetic butyl-hydroxytoluene (BHT)/butyl-hydroxy-anisol (BHA) was used as a control. Half of each formulation was irradiated at the maximum dose allowed for frozen meat (7 kGy). Samples were kept under frozen conditions (-20 °C) during the whole storage period, including during irradiation. Two analyses were performed after 20 and 90 days to verify the influence of the addition of the different types of antioxidants and the effect of irradiation and storage time on the acceptance of the product. Thirty-three and thirty-four untrained panelists were invited to participate in the first and second test, respectively. A structured hedonic scale ranging from 1 to 9 points was used in both analyses. BHT/BHA formulation obtained the highest score (6.73) and regarding the natural antioxidants, oregano received better acceptance (6.36). Irradiated samples formulated with oregano received a lower score, 6.03 in the first test and 5.06 in the second one, compared to the non-irradiated sample (6.36 and 5.79). In the second test (90 days), the sample formulated with BHT/BHA and which was irradiated received a higher score (6.59) when compared to the non-irradiated one (5.85). In both tests, the irradiated samples formulated with rosemary extract obtained a better score compared to the non-irradiated one, the scores being 5.00-3.82 and 5.00-3.76 in the first and second test, respectively. Our results allowed us to conclude that the natural antioxidants, rosemary and oregano extracts, present a good alternative for replacing synthetic additives in food industries, and that the irradiation process, in some cases, may help to enhance the sensory quality of food.

  3. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

    Hadi Hashemi Gahruie

    2017-01-01

    Full Text Available In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

  4. Qualitative improvement of low meat beef burger using Aloe vera.

    Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

    2015-01-01

    Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Detection of Antibiotic Resistant Listeria spp. in Beef Burgers Distributed in Ahvaz City, Iran

    Maktabi

    2016-03-01

    Full Text Available Background Listeria spp. are able to be survive in many foods during frozen storage. One particular species, Listeria monocytogenes, is one of the most important food-borne pathogens globally. The antimicrobial resistance of pathogenic microorganisms is a worldwide public health concern because of increasing global trade and travel. Objectives The aim of this study was to evaluate the occurrence and antibiotic resistance of Listeria spp. in the Iranian beef burgers distributed in Ahvaz city. Materials and Methods During a five-month period, 150 frozen burgers were purchased from local markets in Ahvaz city, and tested for presence of Listeria spp. The experimental procedure consisted of a one-step enrichment in Listeria enrichment broth, followed by plating on Oxford agar. Suspected colonies were subjected to subsequent biochemical tests and a polymerase chain reaction (PCR assay. The susceptibility of the isolates to various antibiotics was investigated using the Kirby-Bauer disk diffusion method, and the results were analyzed via the chi-square test and Fisher’s exact test using SPSS 16.0 software. Results Out of 150 samples, only two were contaminated with Listeria innocua, and the statistical analysis showed no significant differences in the prevalence of Listeria between companies (P > 0.05. One of the isolates was resistant to tetracycline and the other to co-trimoxazole. Both of the isolates showed an intermediate susceptibility to chloramphenicol; however, they were sensitive to the other tested antibiotics. Conclusions L. innocua is not a pathogen, but the presence of the bacterium could be an indicator of probable contamination with L. monocytogenes. Moreover, there is a potential risk to public health from the consumption of raw or undercooked burgers, which may increase the possibility of the acquisition of resistance to antibiotics.

  6. Chemical Composition and Storage Stability of Beef burger Steaks as Influenced by Cooking and Irradiation

    Tawfik, S.S.; El kabbani, H.M.; Sallam, M.H.; Attia, A.I.

    2007-01-01

    Meat industry in Egypt has a great economic potential, but till now it has not received adequate attention. Beef burgers were prepared (50 g, 1 cm thick steaks) and aerobically packaged into polyethylene pages then divided into control, cooking and gamma-irradiated (3 and 4 kGy) groups. Samples stored at (5±degree c) and periodically judged after 5, 10, 15, 20,25 and 30 days. The results showed that irradiation increased the shelf life of stored cooked beef burger, as compared to control samples. In addition, the dose of 3 kGy is considered the most adequate for irradiation of this meat product because it obtained the same results reflected by 4 kGy. The microbiological, chemical and sensorial testing for stored cooking and irradiated beef burger steaks were examined according an experimental design presented conditions that were adequate for human consumption of this product during the refrigeration storage periods. For the non-irradiated beef burger samples, bacterial contamination was the main limiting factor with respect to the shelf life, whereas for the irradiated beef burger samples this factor was lipid oxidation. Conclusion: The cooking before food irradiation may be of practical efficacy in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat products. Recommendation: The necessity for a proper preservation method for marketing the processing beef burger steaks in each of its numerous retail markets should be established central irradiation units for processing and packing before distribution in these retail markets

  7. Effect of the extract of persimmon (Diospyros kaki L. cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L. on the sensory characteristics and color stability of frozen beef burgersEfeito de extratos de caqui (Diospyros kaki L. cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L. nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado

    Leadir Lucy Martins Fries

    2012-06-01

    Full Text Available This study aimed to evaluate the effect of the extract of persimmon cv. ‘Rama Forte’ and rosemary oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude hydroethanolic extract was prepared and subjected to fractionation resulting in the hexane, chloroform and ethyl acetate fractions as well as residual fraction. For the preparation of the burger samples a basic formulation was prepared and divided into parts: control, standard formulation ( 0.1% of sodium erythorbate, treatment 1 (0.5% of hydroethanolic crude extract, treatment 2 (0.7% of hydroethanolic crude extract, treatment 3 (0.5% of the residual fraction, treatment 4 (0.7% of the residual fraction , treatment 5 ( 0.5% of ethyl acetate fraction, Treatment 6 (0.7% of ethyl acetate fraction and treatment 7 (0.10% of oily extract of rosemary. The beef burger samples were stored at-25° C for 14 months and subjected to sensory analysis (color, aroma, flavor, and texture at the beginning of the experiment and the measurement of color (parameters L a*, b* and h* every two months. The addition of the extracts did not promote changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease a* values and increase of the h* values of the samples of frozen beef burgers occurred over the period of storage. Samples added with ethyl acetate fraction (0.5 and 0.7% and the oily extract of rosemary showed higher a* values than the other samples throughout the storage period and lower h* values than the standard sample at the end of the period evaluated. This indicates that the addition of ethyl acetate fraction and rosemary extract contributed to the retention and stability of the red color of the samples of beef burgers during the storage of the frozen product.O objetivo deste estudo foi avaliar o efeito de extratos de caqui cv. Rama Forte e do extrato oleoso de alecrim sobre as características sensoriais e a estabilidade

  8. Tetraplex PCR assay involving double gene-sites discriminates beef and buffalo in Malaysian meat curry and burger products.

    Hossain, M A Motalib; Ali, Md Eaqub; Hamid, Sharifah Bee Abd; Hossain, S M Azad; Asing; Nizar, Nina Naquiah Ahmad; Uddin, Mohammad Nasir; Ali, Lokman; Asaduzzaman, Md; Akanda, Md Jahurul Haque

    2017-06-01

    Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods. All targets were stable under boiling, autoclaving and microwave cooking conditions. A survey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in beef burgers. The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  9. The Food Safety of Livestock Products (Meatball, Corned Beef, Beef Burger and Sausage Studied from Heavy Metal Residues Contamination

    E Harlia

    2010-01-01

    Full Text Available The aims of animal husbandry improvements are to increase both the quality and the quantity of livestock production and to ensure the safety of the product. It is necessarry for consumers to pay attention to the food safety of livestock product because it is related to human's health. The research was conducted to determine the food safety of livestock product condition by detecting heavy metal residues on several food products from livestock like meatball, corned beef, burger’s beef, and sausages. This research was explored by using survey's method and purposive technique sampling, then the resulted data were descriptively analyzed. The observed variables were heavy metal contents such as Plumbum (Pb and Cadmium (Cd in which being measured by using AAS (Atomic Absorption Spectrophotometri . The result showed that in general, heavy metal residue of Pb from several livestock products (meatball, corned beef, beef burger, and sausages were smaller than Maximum Residue Limit (MRL, while the Cd’s residue was partly over the MRL concentration, therefore further action has to be taken as it affects the human's health. (Animal Production 12(1: 50-54 (2010 Key words : food safety, MRL, heavy metal Pb, Cd.

  10. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

    Fulton, C; Davis, C

    1975-09-01

    Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

  11. Consumer-orientated development of hybrid beef burger and sausage analogues.

    Neville, Michelle; Tarrega, Amparo; Hewson, Louise; Foster, Tim

    2017-07-01

    Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Acceptability data were generated using the 9-point hedonic scale. Check-all-that-apply (CATA) questioning was used to determine the sensory attributes perceived in each product as well as information on the attributes of consumers' ideal products. It was identified that Hybrid products were generally well liked among consumers and no significant differences in consumer acceptability (p > .05) were identified between Hybrid and full meat products, whereas meat-free products were found to be less accepted. However, Hybrid sausages received higher acceptability scores (6.00-6.51) than Hybrid burgers (5.84-5.92) suggesting that format may have a large impact on consumer acceptability of Hybrid products. Correspondence Analysis (CA) indicated that Hybrid products were grouped with meat products in their sensory attributes. Penalty analysis found that a "meaty flavor" was the largest factor driving consumer acceptability in both burgers and sausages. Cluster analysis of consumer acceptability data identified key differences in overall acceptability between different consumer groups (consumers who only eat meat products and consumers who eat both meat and meat-free products). The Hybrid concept was found to bridge the acceptability gap between meat and meat-free products; however, further product reformulation is required to optimize consumer acceptability.

  12. Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan

    Kongkarn Kijroongrojana

    2009-11-01

    Full Text Available A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids. The formulations of hydrocolloid mixtures containing modified tapioca starch (MTS, sodium alginate (AL, and iota-carrageenan (CA were optimized. Juiciness measurements were defined and analyzed by 13 trained panelists. Texture Profile Analysis (TPA as well as moisture and fat contents of the products were analyzed. The mixture of MTS and AL had an impact on moisture content and juiciness scores, while CA influenced the hardness. The product made using the optimized formulation (0.3% MTS + 0.7% AL had a higher moisture content andjuiciness scores (p0.05. However, higher springiness and gumminess were found in the control burger (p0.05.

  13. SUPPLY CHAIN MANAGEMENT OF IMPORTED FROZEN BEEF: AN ALTERNATIVE TO INTEGRATE WITH LOCAL BEEF SUPPLY CHAIN MANAGEMENT

    Sani R.

    2017-12-01

    Full Text Available The purpose of this study is to describe the supply chain management of imported frozen beef from Australia to Indonesia; to analyze where the strengths, weaknesses, opportunities, and threats for the frozen meat distributor, and what strategy should be chosen; and to analyze alternatives of cooperation between imported frozen beef distribution with local beef distribution chain. The research approach is qualitative, and the research strategy is a case study. This research was conducted in Jakarta, data collecting technique by interview method and literature study. Data analysis techniques use supply chain management (SCM and strengths, weaknesses, opportunities, and threats (SWOT analysis. The results show that the distribution chain management of imported frozen beef needs to tripartite cooperation with government and local beef distributors to conduct joint marketing of imported frozen beef and cooler procurement to the point of retailers in traditional markets; expanding the market share of imported frozen beef to industrial segments (hotels, restaurant, catering company; and meat processing factories; and cooperate with imported beef suppliers to overcome the problem of taste flavor and lack of weight of imported frozen meat, and clarify halal certification.

  14. Influence of natural antioxidants on lipid composition of beef burgers submitted to irradiation in 60 Co source and electron beams

    Trindade, Reginaldo Almeida da

    2007-01-01

    Radiation processing has been employed in some countries as a mean of treatment to assure microbiological safety of meat and meat products, avoiding the occurrence of food-borne disease. The ionizing radiation may cause some undesirable changes on chemistry composition of food and the lipid oxidation is one of the main reactions. In meat products processing industry, the lipid composition is directly related to nutritional and sensory quality of the product. For preventing oxidation, use of antioxidants which can be synthetic or natural, has been practically applied in some products. Currently, most attention has been given to natural antioxidants from herbs and spices like rosemary and oregano. The aim this study was to assess the antioxidant effects of either rosemary and oregano extract in beef burgers submitted to irradiation in 60 Co source with dose 6, 7 e 8 kGy, electron beams with dose 3,5 e 7 kGy and storage under freeze along 0, 45 e 90 days. The results showed that rosemary extract has the major antioxidant effects when it is used on heterogeneous food matrix like beef burger, but oregano extract was better efficient to delay lipid oxidation along storage time when it is used in synergism with rosemary and/or BHT/BHA. Although to have occurred changes in the fatty acids composition it was not possible to demonstrate a straight dependence of irradiation dose and/or storage time. Sensory analysis showed that between the samples prepared with natural antioxidants, the beef burger prepared with oregano has received better scores by panelists. Irradiated beef burger prepared with rosemary has received better scores when compared to non-irradiated one. The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. (author)

  15. Quality of beef burger with addition of wet okara along the storage

    Rafaela Bergmann Strada de Oliveira

    Full Text Available ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

  16. Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

    de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

    2016-08-01

    Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  17. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Rasera, Mariana L; Marabesi, Amanda C; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-05-01

    The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Saldaña, Erick; Spada, Fernanda P; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-02-01

    Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

    Aris Sri Widati

    2012-04-01

    Full Text Available The objective of the study was to evaluate the influences of aging period, freezing temperature and packaging material on the frozen beef chemical quality. The material of the study was 2-3 years old Ongole grade beef of the Longissimus dorsi part,  and was then classified into 3 treat­ments, namely A (aging periode; 0, 12 and 24 hours, B (freezing temperature; -10°C and -20°C and C (packaging material; aluminum foil (Al, polyprophylene (PP, poly­ethylene (PE and without packaging material. The ob­served variables were water content, crude protein, fat, ash content. The data were analyzed by the Completely Randomized Design (CRD in the Factorial (3x2x4 pattern. The results indicated that the aging periode de­creased the water content, and ash content significantly (P<0.05, and decreased the crude protein but increased the fat content insignificantly. The lower freezing temperature prevented the decreases of the water content, and ash content significantly (P<0.05, but prevented the decrease of crude protein, fat content insignificantly. The packaging material could prevent the decreases of water content, ash content sig­nificantly (P<0.05, but prevent the decreases of protein, and fat content insignificantly. A significant interaction (P<0.05 occured between the freezing temperature and packaging material factors on ash content of the frozen beef. The conclusion was the frozen beef without aging has a high of water content, protein, and ash, but has a low fat content.Temperature at -200C and using aluminium foil packaging can prevent decreasing quality of frozen beef. Keywords : Aging period, freezing temperature,  packaging material

  20. Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers

    Moura, Andrea Figueiredo Procopio de

    2004-01-01

    Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

  1. Qualitative and quantitative assessment of DNA quality of frozen beef based on DNA yield, gel electrophoresis and PCR amplification and their correlations to beef quality.

    Zhao, Jing; Zhang, Ting; Liu, Yongfeng; Wang, Xingyu; Zhang, Lan; Ku, Ting; Quek, Siew Young

    2018-09-15

    Freezing is a practical method for meat preservation but the quality of frozen meat can deteriorate with storage time. This research investigated the effect of frozen storage time (up to 66 months) on changes in DNA yield, purity and integrity in beef, and further analyzed the correlation between beef quality (moisture content, protein content, TVB-N value and pH value) and DNA quality in an attempt to establish a reliable, high-throughput method for meat quality control. Results showed that frozen storage time influenced the yield and integrity of DNA significantly (p quality degraded dramatically with the increased storage time based on gel electrophoresis results. Polymerase chain reaction (PCR) products from both mitochondrial DNA (mtDNA) and nuclear DNA (nDNA) were observed in all frozen beef samples. Using real-time PCR for quantitative assessment of DNA and meat quality revealed that correlations could be established successfully with mathematical models to evaluate frozen beef quality. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

    J. Uriyapongson

    2010-02-01

    Full Text Available A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC in the batter for patty coating. The patties were stored at -18ºC for 1, 15, 30 and 45 days, then deep fried and analyzed for color, % decrease in diameter and % gain in height, % oil absorption and texture. The results suggested that MC improved outside and inside color of patties (p≤0.05. There was no significant difference of cooking yield between beef and buffalo meat patties. Addition of modified starches and MC provided less % decrease in diameter after frying for frozen buffalo meat patties. Modified starch significantly improved % oil absorption in frozen beef and buffalo patties. Modified starch and MC gave both beef and buffalo meat patties more stable in hardness, chewiness and gumminess during the frozen storage. MC improved texture quality of frozen buffalo meat patties. Fried meat patties had high calories at 15 days of frozen storage.

  3. Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

    2015-01-01

    The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (pfreezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (pfreezing was higher than the air blast on 8 month (pfreezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef. PMID:26761797

  4. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef.

    Sariçoban, Cemalettin; Yilmaz, Mustafa Tahsin; Karakaya, Mustafa; Tiske, Sümeyra Sultan

    2010-01-01

    The effect of sunflower head pith on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh and frozen beef by the addition of the pith at five concentrations. Emulsion capacity (EC), stability (ES), viscosity (EV), colour and flow properties of the prepared model system emulsions were analyzed. The pith addition increased the EC and ES and the highest EC and ES values were reached when 5% of pith added; however, further increase in the pith concentration caused an inverse trend in these values. Fresh beef emulsions had higher EC and ES values than did frozen beef emulsions. One percent pith concentration was the critic level for the EV values of fresh beef emulsions. EV values of the emulsions reached a maximum level at 5% pith level, followed by a decrease at 7% pit level.

  5. Burger Jihad

    Rytter, Mikkel

    2016-01-01

    Based on a number of ‘burger episodes’ during ten days of itikaf at a Sufi lodge in Pakistan, this article discusses the difficulties of religious self-cultivation among young Muslim pilgrims from Denmark. The focus on food and eating is not only used to discuss how religious brotherhoods and spi...... and spiritual kinship are created and maintained, but also becomes a prism to discuss emic conceptualizations of the nafs, the lower self, as well as how the jihad of dedicated Sufi Muslims is tested by fatal attractions of various kinds – in this case, in the guise of tasty burgers....

  6. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.

    Claus, James R; Du, Chen

    2013-11-01

    Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19d; frozen, 39d). Fresh NEF increased (PMeat age influenced NEF color. Intact NEF maintained acceptable red color throughout display. Residual nitrite and nitrate associated with fresh NEF and nitrate in NEF cooked LL were found (Pmeat age and muscle differences. NEF packaging has potential to extend fresh beef color display life. NEF appears to offer the opportunity to display bright red beef in frozen display by limiting typical effects of photooxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

    Camila Vespúcio BIS

    2016-01-01

    Full Text Available Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05 in the control treatment (without the presence of the replacement additive and all treatments were not different (p ≥ 0.05 in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl, while the T2 treatment (with reduction of 70% of NaCl had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

  8. On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy.

    Tøgersen, G; Arnesen, J F; Nilsen, B N; Hildrum, K I

    2003-04-01

    The chemical composition of industrial scale batches of frozen beef was measured on-line during grinding by near infrared (NIR) reflectance spectroscopy. The MM55E filter based non-contact NIR instrument was mounted at the outlet of a meat grinder, and the fat, moisture and protein contents determined from the average of each filter reading throughout the grinding of the batch. The filters were selected from full spectra measurements to be as insensitive to water crystallization as possible. For on-line calibration and prediction, 55 beef batches of 400-800 kg in the range of 7.66-22.91% fat, 59.36-71.48% moisture, and 17.04-20.76% protein, were ground through 4 or 13 mm hole plates. The regression results, presented as root mean square error of cross validation (RMSECV) were between 0.48 and 1.11% for fat, 0.43 and 0.97% for moisture and 0.41 and 0.47% for protein.

  9. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers.

    Slade, Peter

    2018-06-01

    In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated. Copyright © 2018 Elsevier Ltd. All rights reserved.

  10. Influence of natural antioxidants on lipid composition of beef burgers submitted to irradiation in {sup 60} Co source and electron beams; Influencia de antioxidantes naturais sobre o perfil lipidico de hamburgueres bovinos submetidos a irradiacao por {sup 60}Co e aceleradores de eletrons

    Trindade, Reginaldo Almeida da

    2007-07-01

    Radiation processing has been employed in some countries as a mean of treatment to assure microbiological safety of meat and meat products, avoiding the occurrence of food-borne disease. The ionizing radiation may cause some undesirable changes on chemistry composition of food and the lipid oxidation is one of the main reactions. In meat products processing industry, the lipid composition is directly related to nutritional and sensory quality of the product. For preventing oxidation, use of antioxidants which can be synthetic or natural, has been practically applied in some products. Currently, most attention has been given to natural antioxidants from herbs and spices like rosemary and oregano. The aim this study was to assess the antioxidant effects of either rosemary and oregano extract in beef burgers submitted to irradiation in {sup 60}Co source with dose 6, 7 e 8 kGy, electron beams with dose 3,5 e 7 kGy and storage under freeze along 0, 45 e 90 days. The results showed that rosemary extract has the major antioxidant effects when it is used on heterogeneous food matrix like beef burger, but oregano extract was better efficient to delay lipid oxidation along storage time when it is used in synergism with rosemary and/or BHT/BHA. Although to have occurred changes in the fatty acids composition it was not possible to demonstrate a straight dependence of irradiation dose and/or storage time. Sensory analysis showed that between the samples prepared with natural antioxidants, the beef burger prepared with oregano has received better scores by panelists. Irradiated beef burger prepared with rosemary has received better scores when compared to non-irradiated one. The use of spices with antioxidant activity to avoid the oxidative damage in foods that contain fats in their formulation is thought to be promising to application in food facilities. (author)

  11. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage.

    Turgut, Sebahattin Serhat; Işıkçı, Fatma; Soyer, Ayla

    2017-07-01

    Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18±1°C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6months of storage. A diminution of both myofibrillar (MP) and sarcoplasmic (SP) proteins of high molecular weight was detected after 6months of the storage according to gel electrophoresis patterns. The 1.0% PE led to maintain colour intensity (C) and hue (h°) value. The results from sensory analyses revealed that PE addition to meatballs was effective on preventing rancid odour formation. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidations. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers Okara, um sub-produto da indústria de leite de soja, como fonte de proteína não cárnea em hambúrguer bovino com reduzido teor de gordura

    Simone Ing Tie Su

    2013-02-01

    Full Text Available Okara is a by-product generated during the manufacture of soymilk and tofu. Wet okara was added to beef burgers at 0%, 20%, and 25%. The effects of okara on certain physicochemical, textural, and sensory properties of reduced fat beef burgers were investigated. The beef burgers formulated with okara (104.0-106.0 kcal/100 g had 60% less calories than commercial beef burgers (268.8 kcal/100 g. The texture profile analysis showed that the addition of wet okara led to a significant increase in hardness (p Okara é o subproduto gerado na fabricação de leite de soja ou tofu. Okara úmido foi adicionado em hambúrguer de carne bovina nas concentrações de 0%, 20% e 25%. A influência da adição de okara em 0%, 20% e 25% sobre certas propriedades físico-químicas, de textura e sensoriais em hambúrgueres bovinos com reduzido teor de gordura foi investigada. Os hambúrgueres formulados com okara (104,0-106,0 kcal/100 g apresentaram 60% menos calorias do que hambúrgueres comerciais de carne bovina (268,8 kcal/100 g. A análise do perfil de textura mostrou que o aumento da concentração de okara foi acompanhado por um aumento de dureza (p < 0,05, com concomitante diminuição dos valores de mastigabilidade, elasticidade e coesividade. Notas sensoriais significativamente mais baixas (p < 0,05 para sabor foram observadas nos hambúrgueres contendo 25% de okara úmido. No entanto, os resultados da análise sensorial mostraram que a suculência, aparência, maciez e aceitabilidade geral dos hambúgueres formulados com okara não diferiram estatisticamente do controle (0% okara. Okara úmido a 20% pode ser utilizado como fonte de proteína não cárnea para a produção de hambúrguer bovino com gordura reduzida sem alterar a sua qualidade sensorial.

  13. Nutrients and sediment in frozen-ground runoff from no-till fields receiving liquid-dairy and solid-beef manures

    Komiskey, Matthew J.; Stuntebeck, Todd D.; Frame, Dennis R.; Madison, Fred W.

    2011-01-01

    Nutrients and sediment in surface runoff from frozen agricultural fields were monitored within three small (16.0 ha [39.5 ac] or less), adjacent basins at a no-till farm in southwest Wisconsin during four winters from 2003 to 2004 through 2006 to 2007. Runoff depths and flow-weighted constituent concentrations were compared to determine the impacts of surface-applied liquid-dairy or solid-beef manure to frozen and/or snow-covered ground. Despite varying the manure type and the rate and timing of applications, runoff depths were not significantly different among basins within each winter period. Sediment losses were low (generally less than 22 kg ha−1 [20 lb ac−1] in any year) and any statistical differences in sediment concentrations among basins were not related to the presence or absence of manure or the amount of runoff. Concentrations and losses of total nitrogen and total phosphorus were significantly increased in basins that had either manure type applied less than one week preceding runoff. These increases occurred despite relatively low application rates. Lower concentrations and losses were measured in basins that had manure applied in fall and early winter and an extended period of time (months) had elapsed before the first runoff event. The highest mean, flow-weighted concentrations of total nitrogen (31.8 mg L−1) and total phosphorus (10.9 mg L−1) occurred in winter 2003 to 2004, when liquid-dairy manure was applied less than one week before runoff. On average, dissolved phosphorus accounted for over 80% of all phosphorus measured in runoff during frozen-ground periods. The data collected as part of this study add to the limited information on the quantity and quality of frozen-ground runoff at field edges, and the results highlight the importance of manure management decisions during frozen-ground periods to minimize nutrients lost in surface runoff.

  14. The Effect of Edible Coating Enriched With Kaffir Lime Leaf Essential Oil (Citrus hystrix DC) on Beef Sausage Quality During Frozen Storage (-18°±2°C)

    Utami, R.; Kawiji; Khasanah, L. U.; Solikhah, R.

    2018-03-01

    The aim of this study was to determine the effect of edible coating enriched with kaffir lime (Citrus hystrix DC) leaves essential oil at various concentration on beef sausage quality during frozen storage (-18°±2°C). The concentration of kaffir lime leaves essential oil enriched in edible coating were varied at 0%; 0.2%; 1.4%. Microbiological, physical and chemical characteristics (TPC, color, TBA, TVB, and pH) were investigated at 0, 1, 2, 3, and 4 months of storage. The result showed that edible coating with the addition of kaffir lime leaves essential oils decreased the microbial growth, TVB value, and TBA value of beef sausage. The color and pH of samples can be stabilized during storage. The selected kaffir lime leaves essential oil concentrations based on microbial, physical, and chemical characteristics of beef sausages during frozen storage at -18°C was 0.2%.

  15. Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households.

    Delignette-Muller, M L; Cornu, M

    2008-11-30

    A quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by children under 10 years of age in French households was conducted by a national study group describing an outbreak which occurred in France in 2005. Our exposure assessment model incorporates results from French surveys on consumption frequency of ground beef patties, serving size and consumption preference, microbial destruction experiments and microbial counts on patties sampled from the industrial batch which were responsible for the outbreak. Two different exposure models were proposed, respectively for children under the age of 5 and for children between 5 and 10 years. For each of these two age groups, a single-hit dose-response model was proposed to describe the probability of hemolytic and uremic syndrome (HUS) as a function of the ingested dose. For each group, the single parameter of this model was estimated by Bayesian inference, using the results of the exposure assessment and the epidemiological data collected during the outbreak. Results show that children under 5 years of age are roughly 5 times more susceptible to the pathogen than children over 5 years. Exposure and dose-response models were used in a scenario analysis in order to validate the use of the model and to propose appropriate guidelines in order to prevent new outbreaks. The impact of the cooking preference was evaluated, showing that only a well-done cooking notably reduces the HUS risk, without annulling it. For each age group, a relation between the mean individual HUS risk per serving and the contamination level in a ground beef batch was proposed, as a tool to help French risk managers.

  16. 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

    Moreno, Maria Luz Garcia

    2001-01-01

    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 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 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)

  17. Validation of the detection of STEC (O26, O45, O103, O111, O121, O145 and O157 in raw burgers using real-time PCR (BAX® System Q7, DuPont in “WET POOLS”

    Paula Mussio

    2014-12-01

    Full Text Available Shiga toxin-producing Escherichia coli (STEC O157:H7 and no-O157:H7 have been identified as emerging foodborne pathogens responsible for an increasing number of outbreaks worldwide. Many foods have been associated to these outbreaks, mainly undercooked beef burgers. Due to the increasing production and consumption of burgers in our country, it is important to have a rapid technique to identify and isolate the most important STEC strains in foods matrixes.The objective of these investigation was to assess the sensitivity, specificity and limit detection for the screening of the most prevalent STEC in frozen raw beef burgers, using the "STEC Screening stx/eae " kit to detect the stx/eae genes and the "Panel 1 STEC E. coli O26, O111, O121" and "Panel 2 STEC E. coli O45, O103, O145" and "E. coli O157: H7 MP” (DuPont kits for the detection of the different serogroups. The use of composed samples (wet pools, the recovery of each strain from the positives samples on selective media after specified inmunoconcentration and the detection of stx/eae virulence genes in isolates by PCR were also evaluated. We validated a technique that allows the detection of the mentioned STEC strains with limits of detection between 1-5 CFU in 65 grams of raw frozen hamburgers, using wet pools. 

  18. Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers;Efeito da radiacao ionizante sobre a oxidacao do colesterol em hamburgueres de frango e bovino congelados

    Moura, Andrea Figueiredo Procopio de

    2004-07-01

    Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

  19. Identification of offal adulteration in beef by laser induced breakdown spectroscopy (LIBS).

    Velioglu, Hasan Murat; Sezer, Banu; Bilge, Gonca; Baytur, Süleyman Efe; Boyaci, Ismail Hakki

    2018-04-01

    Minced meat is the major ingredient in sausages, beef burgers, and similar products; and thus it is the main product subjected to adulteration with meat offal. Determination of this kind of meat adulteration is crucial due to religious, economic and ethical concerns. The aim of the present study is to discriminate the beef meat and offal samples by using laser induced breakdown spectroscopy (LIBS). To this end, LIBS and multivariate data analysis were used to discriminate pure beef and offal samples qualitatively and to determine the offal mixture adulteration quantitatively. In this analysis, meat samples were frozen and LIBS analysis were performed. The results indicate that by using principal component analysis (PCA), discrimination of pure offal and offal mixture adulterated beef samples can be achieved successfully. Besides, adulteration ratio can be determined using partial least square analysis method (PLS) with 0.947 coefficient of determination (R 2 ) and 3.8% of limit of detection (LOD) values for offal mixture adulterated beef samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations

    M. E. Ali

    2012-01-01

    Full Text Available We report the development of a swine-specific hybrid nanobioprobe through a covalent integration of a fluorophore-labeled 27-nucleotide AluI-fragment of swine cytochrome b gene to a 3 nm gold nanoparticle for the determination of pork adulteration in processed meat products. We tested the probe to estimate adulterated pork in ready-to-eat pork-spiked beef burgers. The probe quantitatively detected 1–100% spiked pork in burger formulations with ≥90% accuracy. A plot of observed fluorescence against the known concentration of AluI-digested pork DNA targets generated a concave curve, demonstrating a power relationship (y=2.956x0.509 with a regression coefficient (R2 of 0.986. No cross-species detection was found in a standard set of pork, beef, chicken, mutton, and chevon burgers. The method is suitable for the determination of very short-length nucleic acid targets which cannot be estimated by conventional and real-time PCR but are essential for the determination of microRNA in biodiagnostics and degraded DNA in forensic testing and food analysis.

  1. Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations

    Ali, M.E.; Hashim, U.K.; Foo, L.; Mustafa, S.; Che Man, Y.B.

    2012-01-01

    We report the development of a swine-specific hybrid nanobioprobe through a covalent integration of a fluorophore-labeled 27-nucleotide AluI-fragment of swine cytochrome b gene to a 3 nm gold nanoparticle for the determination of pork adulteration in processed meat products. We tested the probe to estimate adulterated pork in ready-to-eat pork-spiked beef burgers. The probe quantitatively detected 1-100% spiked pork in burger formulations with ≥90% accuracy. A plot of observed fluorescence against the known concentration of AluI-digested pork DNA targets generated a concave curve, demonstrating a power relationship (y=2.956x 0.509 ) with a regression coefficient (R 2 ) of 0.986. No cross-species detection was found in a standard set of pork, beef, chicken, mutton, and chevon burgers. The method is suitable for the determination of very short-length nucleic acid targets which cannot be estimated by conventional and real-time PCR but are essential for the determination of micro RNA in bio diagnostics and degraded DNA in forensic testing and food analysis.

  2. Reduction operators of Burgers equation.

    Pocheketa, Oleksandr A; Popovych, Roman O

    2013-02-01

    The solution of the problem on reduction operators and nonclassical reductions of the Burgers equation is systematically treated and completed. A new proof of the theorem on the special "no-go" case of regular reduction operators is presented, and the representation of the coefficients of operators in terms of solutions of the initial equation is constructed for this case. All possible nonclassical reductions of the Burgers equation to single ordinary differential equations are exhaustively described. Any Lie reduction of the Burgers equation proves to be equivalent via the Hopf-Cole transformation to a parameterized family of Lie reductions of the linear heat equation.

  3. Ground Beef and Food Safety

    ... 4 days. If frozen, it should keep its quality for about 4 months. When reheating fully cooked patties or casseroles containing ground beef, be sure the internal temperature reaches 165 °F (73.9 °C). Why ...

  4. Management of risk of microbial cross-contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer.

    Schaffner, Donald W; Schaffner, Kristin M

    2007-01-01

    This research was undertaken to determine the effectiveness of an alcohol-based hand sanitizer on hands contaminated with a nonpathogen surrogate for Escherichia coli O157:H7, where the source of the contamination was frozen hamburger patties. A nonpathogenic nalidixic acid-resistant food-grade strain of Enterobacter aerogenes was used to inoculate frozen hamburger patties composed of 76% lean beef and 24% fat. Thirty-two individuals participated to produce the data used in this study. Each participant handled nine patties at least three times, a sample for microbiological analysis was collected from the surface of one hand, the participant sanitized both hands, and a sample was collected from the other hand. Burger handling created perceptible and visible food debris on the hands of most participants. Computer simulations also were used to perform a variety of risk calculations. The average reduction in bacteria from the use of sanitizer on hands contaminated by frozen burgers containing E. aerogenes was 2.6 +/- 0.7 log CFU per hand. An experiment designed to simultaneously test the effect of sanitizer on E. aerogenes and E. coli O157:H7 also revealed no significant difference in sanitizer effectiveness against the two organisms. The results of the real-world risk estimation calculations (using the actual prevalence and concentration of E. coli O157:H7 in ground beef) predict that once in 1 million trials, a single pathogen cell will be transferred to a single lettuce piece. The effectiveness of this sanitizer intervention was similar to that for hand washing and glove use previously reported. The person-to-person microbial reduction variability from sanitizer use is similar to published data for glove use and was less variable than published data on hand washing effectiveness.

  5. Bønner og burgere

    Rytter, Mikkel

    2013-01-01

    Based on a number of burger incidents during ten days of itikaf at a Sufi astana (lodge) in Pakistan, this article discusses religious self-cultivation among Muslim pilgrims from Denmark. The focus on food and eating is not only used to discuss how religious brotherhoods and spiritual kinship...

  6. Finding horse meat in beef products--a global problem.

    O'Mahony, P J

    2013-06-01

    The Food Safety Authority of Ireland (FSAI) oversees the implementation of food safety controls in Ireland which are set out in EU and Irish law. The FSAI, a science-based consumer protection organization, has nurtured a close relationship with the scientific community allowing it to utilize the best scientific advice available to underpin risk assessments. In early 2013, a 2-month long investigation in to the authenticity of beef products culminated in the publication of results that demonstrated the presence of horse meat in a frozen burger produced in Ireland. The events that followed revealed a pan-European food fraud which will likely result in significant changes in the way this small section of the meat industry will be regulated in the future in the EU. Although revelations of implicated products and food businesses have relented, the EU-wide investigation is continuing in an effort to determine how a food fraud of this scale could have occurred in such a highly regulated industry and who was involved. The FSAI initially received some criticism after publication of the results, but was also commended for its scientific approach as well as its openness and transparency. The end result of this incident is likely to be that the complexity of the food chain will be addressed again and DNA-based or similar methods will become a regular feature in verifying the authenticity of meat-based foods.

  7. UK bovine carcass meat consumed as burgers, sausages and other meat products: by birth cohort and gender.

    Cooper, J D; Bird, S M

    2002-01-01

    The most likely human exposure to bovine spongiform encephalopathy (BSE) is dietary, through beef mechanically recovered meat (MRM) and head meat used in burgers, sausages and other meat products. The majority, reportedly 90% of beef MRM and 80% of head meat, was used in burgers. To enable quantification of UK dietary exposure to BSE, we quantified bovine carcass meat consumed as burgers, sausages and other meat products by birth cohort, gender and calendar period (1980-1989, 1990-1996). Synthesis of dietary data (cross-sectional National Dietary and Nutrition Surveys, and serial National Food Surveys and Realeat Surveys) to simulate weekly consumption by one-thousandth of the UK population in each year from 1980 to 1996. In 1980-1989, the highest number of consumers (per 7 days) of all three food groups was in the 1940-1969 birth cohort - averaging 3.7 million male consumers of burgers, 2.6 million of sausages and 8.5 million of other meat products. The post-1969 birth cohort had the next highest number of consumers of burgers (1.8 million males). In 1990-1996, consumer numbers declined for the two older cohorts, most strikingly for burgers (down to 2.5 million males in the 1940-1969 cohort). The 1940-1969 cohort retained the highest number of consumers of sausages and other meat products, and second place for burgers. Male consumption was higher, even in the pre-1940 birth cohort where, for demographic reasons, female consumers outnumbered males. In the post-1969 birth cohort, female consumption of bovine carcass meat weight as burgers increased from 68 tonnes in 1980-1989 to 81 tonnes in 1990-1996, and male consumption increased more markedly (by 41%) from 84 tonnes to 119 tonnes; and similarly for other meat products. Properly marshalled age-group and gender-specific consumption data contribute to a clearer understanding of the demography of those who were at risk of dietary exposure to BSE and of when their exposure intensity was greatest. Other countries may

  8. A systematic literature review of Burgers' equation with recent ...

    A systematic literature review of Burgers' equation with recent advances ... Research Article Volume 90 Issue 6 June 2018 Article ID 69 ... Burgers' equation is well documented in the literature, a detailed literature survey indicates that gaps still ...

  9. Solitary wave and periodic wave solutions for Burgers, Fisher ...

    The generalized (G′/G)-expansion method; Burgers equation; Fisher's equation; ... the travelling wave solutions plays an important role in nonlinear sciences. ... Burgers, Fisher, Huxley equations and combined forms of these equations will ...

  10. Singularly perturbed Burger-Huxley equation: Analytical solution ...

    user

    solutions of singularly perturbed nonlinear differential equations. ... for solving generalized Burgers-Huxley equation but this equation is not singularly ...... Solitary waves solutions of the generalized Burger Huxley equations, Journal of.

  11. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

    Shawish, Reyad R.

    2016-04-01

    Full Text Available Food-borne pathogens are of high concern for public health and food safety. food poisoning is one of the most economically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs in processed beef from Kingdom of Saudi Arabia (KSA and Egypt. In the present investigation a total of 250 random processed meat samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon were collected from different super markets in the study area. Using conventional cultural methods, samples were cultured for isolation and identification of . Multiplex PCR was used to detect SEs of the classical type SEA, SEB, SEC and SED from isolates.The percentage presence of in minced meat, beef burger, beef sausage, beef kofta and beef luncheon was 38%, 22%, 30%, 32% and 12%, respectively. Multiplex PCR indicated that all examined samples contain different types of classical staphylococcal enterotoxins and only minced meat samples contained all four types of toxins. Multiplex PCR is efficient in detection of SEs from food and may be used in tracing of toxins to promote food hygiene. Implications of contamination of processed meat to food hygiene in the study area are highlighted.

  12. Beef lovers

    de Barcellos, Marcia Dutra; Pedrozo, Eugenio A.; van der Lans, Ivo A.

    2009-01-01

    In this chapter we will explore beef consumption behaviour from a cross-cultural perspective. Data collected in Brazil, Australia and the Netherlands supports the main objectives of identifying consumers' anticipated emotions, degree of involvement, attitudes and main concerns towards beef...

  13. Transient flows of a Burgers' fluid

    Khan, M.

    2005-12-01

    An analysis is performed to develop the analytical solutions for some unsteady magnetohydrodynamic (MHD) flows of a Burgers' fluid between two plates. A uniform magnetic field is applied transversely to the fluid motion. The exact solutions are given for three problems. Results for the velocity fields are discussed and compared with the flows of Oldroyd-B, Maxwell, second grade and Newtonian fluids. (author)

  14. Swan Song for the Burger Court.

    Hayman, Robert L., Jr.; Ramarui, Cornelis O.

    1986-01-01

    Reviews a collection of decisions rendered by the Burger Court during its waning months. The decisions involve (1) criminal procedures, (2) racial bias in jury selection, (3) search and seizure, and (4) the exclusion of jurors who have reservations about the death penalty. (JDH)

  15. Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

    S. Mancini

    2017-12-01

    Full Text Available The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

  16. The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA in Chicken Burgers

    Manoela A. Pires

    2017-01-01

    Full Text Available The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON, 20 mg BHA/kg (BHA20, 10 mg green tea extract/kg (GT10, 38 mg green tea extract/kg (GT38, 18.6 mg rosemary extract/kg (RO18, and 480 mg rosemary extract/kg (RO480. Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05 the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05 to BHA20 (0.423 and 0.369 mg, resp.. Sensory acceptance did not differ (p>0.05 among the treatments throughout the storage period (p>0.05.

  17. Frozen assets

    1988-12-02

    In June this year, delegates from more than 30 Antarctic Treaty nations met and agreed on a set of rules under the 'Convention on the Regulation of Antartic Mineral Resource Activities'. The convention presents a legal basis for mining which previously did not exist but it requires the two-third approval of a regulatory committee comprising countries both with and without territorial claims. However, the environment of the Antarctic is so harsh that very few in the international mining industry consider mining in the frozen continent a viable proposition.

  18. 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

    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)

  19. Classification and Recursion Operators of Dark Burgers' Equation

    Chen, Mei-Dan; Li, Biao

    2018-01-01

    With the help of symbolic computation, two types of complete scalar classification for dark Burgers' equations are derived by requiring the existence of higher order differential polynomial symmetries. There are some free parameters for every class of dark Burgers' systems; so some special equations including symmetry equation and dual symmetry equation are obtained by selecting the free parameter. Furthermore, two kinds of recursion operators for these dark Burgers' equations are constructed by two direct assumption methods.

  20. Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

    C. Aquilani

    2018-03-01

    Full Text Available The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M and bulk fish oil (F and subjected to three storage conditions: no storage (T0, chilled (T5 and frozen storage (T30. The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

  1. Burgers vector content of an interfacial ledge

    Bonnet, R.; Loubradou, M.; Pénisson, J. M.

    1992-07-01

    A new way of investigating the elastic field around a ledge of a faceted interface is proposed for crystalline materials. The length and/or angular misfits along two adjacent facets are accommodated by slightly deforming the atomic structural units with an appropriate distribution of translation dislocations. The Burgers vector content of the ledge is not defined as usual from a circuit crossing the interface twice, a method which proves to be sometimes misleading. An example treats, at the atomic scale, an unusual ledge of the interface TiAl/Ti3Al.

  2. Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

    Badr, H.M.

    2005-01-01

    The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 2 and 4 KGy. Then, the extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was determined during refrigerated (4± 1 degree C) and frozen (-18 degree C) storage, while was determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual colour were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking can accelerate the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in absence of carnosine significantly increased with higher rates the PV and TBARS in salted or salted and cooked beef samples. Moreover, irradiation and storage significantly increased the formation of MetMb in ground beef and raw patties in absence of carnosine. Addition of carnosine significantly reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red colour post irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products

  3. Exact solitary waves of the Korteveg - de Vries - Burgers equation

    Kudryashov, N. A.

    2004-01-01

    New approach is presented to search exact solutions of nonlinear differential equations. This method is used to look for exact solutions of the Korteveg -- de Vries -- Burgers equation. New exact solitary waves of the Korteveg -- de Vries -- Burgers equation are found.

  4. Inzicht in beslisgedrag maakt dat meer burgers meedoen

    Kerstholt, J.H.

    2014-01-01

    Participatiesamenleving Inzicht in beslisgedrag maakt dat meer burgers meedoen Waar was de bank van de dode buurvrouw? De sekte van de burgerkracht Al het werk is zingevend, ook het vrijwillige De ondernemende burger rukt op, schort het oordeel even op Blij met het luide debat over de

  5. Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins.

    2015-02-01

    This study evaluated the influence of the Programmed Nutrition Beef Program and exogenous growth promotants (ExGP) on water holding capacity characteristics of enhanced beef strip loins. Sixty, frozen strip loins, arranged in a 2 × 2 factorial treatment arrangement with dietary program serving as the first factor and use of ExGP as the second factor, were thawed, injected with an enhancement solution, and stored for 7 days. Loins from ExGP cattle possessed the ability to bind more (P water before pumping and bind less (P water after pumping and storage. Loin pH across treatments was similar (P > 0.10) before injection, but increased post-injection and after storage (P 0.10). The Programmed Nutrition Beef Program and use of ExGPs minimally impacted water holding capacity of enhanced frozen/thawed beef strip loins.

  6. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce...

  7. Singularly perturbed Burger-Huxley equation: Analytical solution ...

    user

    numbers, Navier-Stokes flows with large Reynolds numbers, chemical reactor ... It is to observe the layer behavior of the solution for smaller values of ε leading to singular ...... Burger equation, momentum gas equation and heat equation.

  8. Civic crowdfunding is niet alleen een speeltje van zelfredzame burgers

    de Graaf, Frank Jan; Bakker, Ezrah

    2017-01-01

    De opkomst van civic crowdfunding biedt mogelijkheden voor gemeentelijke overheden die burgerinitiatieven willen stimuleren. Maar slaat civic crowdfunding vooral aan bij een beperkte groep relatief hoogopgeleide burgers? De Hogeschool van Amsterdam onderzoekt dit.

  9. expansion method for the Burgers, Burgers–Huxley and modified

    expansion method; Burgers equation; Burgers–Huxley equation; modified. Burgers–KdV equation .... Substituting the solution set (12) and the corresponding solutions of (4) into (8), we have ..... During the past several years, many have done.

  10. Algebraic resolution of the Burgers equation with a forcing term

    2017-04-07

    Apr 7, 2017 ... stochastic processes, dispersive water waves, gas dyna- mics, heat conduction ... as the adhesion model [14], vehicular traffic [13], the study of directed polymers in ... ing to note that Burgers equation also appears naturally.

  11. Numerical solution of the one-dimensional Burgers' equation ...

    Burgers' equation; exponential finite difference method; implicit exponential finite difference method ... prescribed functions of the variables. Pramana – J. ... explicit exponential finite difference method was originally developed by Bhattacharya.

  12. Level crossing analysis of Burgers equation in 1 + 1 dimensions

    Movahed, M Sadegh; Bahraminasab, A; Rezazadeh, H; Masoudi, A A

    2006-01-01

    We investigate the average frequency of positive slope ν + α , crossing the velocity field u(x) - u-bar = α in the Burgers equation. The level crossing analysis in the inviscid limit and the total number of positive crossings of the velocity field before the creation of singularities are given. The main goal of this paper is to show that this quantity, ν + α , is a good measure for the fluctuations of velocity fields in the Burgers turbulence

  13. Analytical Approach to Space- and Time-Fractional Burgers Equations

    Yıldırım, Ahmet; Mohyud-Din, Syed Tauseef

    2010-01-01

    A scheme is developed to study numerical solution of the space- and time-fractional Burgers equations under initial conditions by the homotopy analysis method. The fractional derivatives are considered in the Caputo sense. The solutions are given in the form of series with easily computable terms. Numerical solutions are calculated for the fractional Burgers equation to show the nature of solution as the fractional derivative parameter is changed

  14. Burgers' turbulence problem with linear or quadratic external potential

    Barndorff-Nielsen, Ole Eiler; Leonenko, N.N.

    2005-01-01

    We consider solutions of Burgers' equation with linear or quadratic external potential and stationary random initial conditions of Ornstein-Uhlenbeck type. We study a class of limit laws that correspond to a scale renormalization of the solutions.......We consider solutions of Burgers' equation with linear or quadratic external potential and stationary random initial conditions of Ornstein-Uhlenbeck type. We study a class of limit laws that correspond to a scale renormalization of the solutions....

  15. A systematic literature review of Burgers' equation with recent advances

    Bonkile, Mayur P.; Awasthi, Ashish; Lakshmi, C.; Mukundan, Vijitha; Aswin, V. S.

    2018-06-01

    Even if numerical simulation of the Burgers' equation is well documented in the literature, a detailed literature survey indicates that gaps still exist for comparative discussion regarding the physical and mathematical significance of the Burgers' equation. Recently, an increasing interest has been developed within the scientific community, for studying non-linear convective-diffusive partial differential equations partly due to the tremendous improvement in computational capacity. Burgers' equation whose exact solution is well known, is one of the famous non-linear partial differential equations which is suitable for the analysis of various important areas. A brief historical review of not only the mathematical, but also the physical significance of the solution of Burgers' equation is presented, emphasising current research strategies, and the challenges that remain regarding the accuracy, stability and convergence of various schemes are discussed. One of the objectives of this paper is to discuss the recent developments in mathematical modelling of Burgers' equation and thus open doors for improvement. No claim is made that the content of the paper is new. However, it is a sincere effort to outline the physical and mathematical importance of Burgers' equation in the most simplified ways. We throw some light on the plethora of challenges which need to be overcome in the research areas and give motivation for the next breakthrough to take place in a numerical simulation of ordinary / partial differential equations.

  16. Fish burger enriched by olive oil industrial by-product.

    Cedola, Annamaria; Cardinali, Angela; Del Nobile, Matteo Alessandro; Conte, Amalia

    2017-07-01

    Oil industry produces large volume of waste, which represents a disposal and a potential environmental pollution problem. Nevertheless, they are also promising sources of compounds that can be recovered and used as valuable substances. The aim of this work is to exploit solid olive by-products, in particular dry olive paste flour (DOPF) coming from Coratina cultivar, to enrich fish burger and enhance the quality characteristics. In particular, the addition of olive by-products leads to an increase of the phenolic content and the antioxidant activity; however, it also provokes a deterioration of sensory quality. Therefore, to balance quality and sensory characteristics of fish burgers, three subsequent phases have been carried out: first, the quality of DOPF in terms of phenolic compounds content and antioxidant activity has been assessed; afterward, DOPF has been properly added to fish burgers and, finally, the formulation of the enriched fish burgers has been optimized in order to improve the sensory quality. Results suggested that the enriched burgers with 10% DOPF showed considerable amounts of polyphenols and antioxidant activity, even though they are not very acceptable from the sensory point of view. Pre-treating DOPF by hydration/extraction with milk, significantly improved the burger sensory quality by reducing the concentration of bitter components.

  17. Into beef consumers' mind

    de Barcellos, Marcia Dutra; Brei, Vinicius A.

    indicated similarities amongst Brazilian and Australian consumers regarding their positive attitude towards beef and main concerns regarding its consumption. Dutch consumers, although presented negative attitudes, considered beef consumption as important. In general respondents presented a high degree...

  18. Environmental sustainability of beef

    A national assessment of the sustainability of beef is being conducted in collaboration with the National Cattlemen’s Beef Association through the support of the Beef Checkoff. This includes surveys and visits to cattle operations throughout the U.S. to gather production information. With this infor...

  19. A discrete model of a modified Burgers' partial differential equation

    Mickens, R. E.; Shoosmith, J. N.

    1990-01-01

    A new finite-difference scheme is constructed for a modified Burger's equation. Three special cases of the equation are considered, and the 'exact' difference schemes for the space- and time-independent forms of the equation are presented, along with the diffusion-free case of Burger's equation modeled by a difference equation. The desired difference scheme is then obtained by imposing on any difference model of the initial equation the requirement that, in the appropriate limits, its difference scheme must reduce the results of the obtained equations.

  20. Hybrid B-Spline Collocation Method for Solving the Generalized Burgers-Fisher and Burgers-Huxley Equations

    Imtiaz Wasim

    2018-01-01

    Full Text Available In this study, we introduce a new numerical technique for solving nonlinear generalized Burgers-Fisher and Burgers-Huxley equations using hybrid B-spline collocation method. This technique is based on usual finite difference scheme and Crank-Nicolson method which are used to discretize the time derivative and spatial derivatives, respectively. Furthermore, hybrid B-spline function is utilized as interpolating functions in spatial dimension. The scheme is verified unconditionally stable using the Von Neumann (Fourier method. Several test problems are considered to check the accuracy of the proposed scheme. The numerical results are in good agreement with known exact solutions and the existing schemes in literature.

  1. Singularly perturbed Burger-Huxley equation: Analytical solution ...

    The work presented considers the initial boundary value problem for nonlinear singularly perturbed time dependent Burger- Huxley equation. The equation contains two terms with nonlinearities, the cubic term and the advection term. Generally, the severe difficulties of two types encounter in solving this problem. The first ...

  2. Rosemary as natural antioxidant to prevent oxidation in chicken burgers

    Daiane PEREIRA

    Full Text Available Abstract Rosemary (Rosmarinus officinalis is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE in chicken burger, for assess their ability to reduce the lipid oxidation. Total antioxidant capacity and phenolic compounds profile were analyzed by colorimetric tests and liquid chromatography analysis, respectively. Thiobarbituric acid reactive substances assay was used to evaluate the ability of the RLE to prevent lipid peroxidation in chicken burger stored at 4 °C. Three treatments of chicken burgers were prepared (T1 – control, without addition of synthetic antioxidant BHT: butylated hydroxytoluene or RLE, T2 – with addition of BHT, and T3 – experimental, containing RLE. The high contents of total phenolic compounds (40.91 mg GAE g-1: Gallic Acid Equivalent and total flavonoids (24.26 mg QE g-1: Quercetin Equivalents were found in RLE. Rutin was the major phenolic compound identified in the RLE. The RLE showed strong antioxidant capacity and inhibited 48.29% of lipid oxidation (21 days of storage in comparison to the control (T1, with low production of malonaldehyde, which has potential to be used in chicken burgers.

  3. Mathematical modeling of fish burger baking using fractional calculus

    Bainy Eduarda M.

    2017-01-01

    Full Text Available Tilapia (Oreochromis sp. is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150ºC. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91±0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.

  4. On a stochastic Burgers equation with Dirichlet boundary conditions

    Ekaterina T. Kolkovska

    2003-01-01

    Full Text Available We consider the one-dimensional Burgers equation perturbed by a white noise term with Dirichlet boundary conditions and a non-Lipschitz coefficient. We obtain existence of a weak solution proving tightness for a sequence of polygonal approximations for the equation and solving a martingale problem for the weak limit.

  5. Generalized Cole–Hopf transformations for generalized Burgers ...

    2015-10-15

    Oct 15, 2015 ... Cole–Hopf transformations; Burgers equation; invariance analysis. ... was to generate nonlinear parabolic equations from a linear parabolic equation via a ..... BMV acknowledges the financial support to attend the NMI Workshop ... [16] P J Olver, Applications of Lie Groups to differential equations, Graduate ...

  6. Improving pork burgers quality using Zingiber officinale Roscoe powder (ginger).

    Mancini, Simone; Paci, Gisella; Fratini, Filippo; Torracca, Beatrice; Nuvoloni, Roberta; Dal Bosco, Alessandro; Roscini, Valentina; Preziuso, Giovanna

    2017-07-01

    Pork burgers were evaluated for physical-chemical characteristics, fatty acids profile, lipid oxidation, antioxidant capacity, microbiological growth and sensory evaluation during storage time of seven days at 4°C as function of three formulations as only meat (control, B) and meat added with ginger powder at the percentage of 1 and 2% (BG1 and BG2). BG1 and BG2 were less redness than control ones with incremented yellow hue. These modifications in color parameters did not modify sensory characteristics of burgers. PUFA were incremented (both PUFAω3 and PUFAω6) by the addition of ginger. Furthermore, BG1 and BG2 burgers showed to be less sensitive to lipid oxidation and to possess an increase in antioxidant capacity. Microbial growth evaluation of total aerobic count and Pseudomonas spp. showed that ginger powder delayed in time the bacterial contamination. Results highlighted that the presence of ginger led to an enhanced shelf life and health characteristics of burgers (increasing peroxidisability, ratio hypocholesterolemic/hypercholesterolemic and ratio ω3/ω6; reducing atherogenicity and thrombogenicity). Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Solitary wave and periodic wave solutions for Burgers, Fisher ...

    Home; Journals; Pramana – Journal of Physics; Volume 85; Issue 1. Solitary wave and periodic wave solutions for Burgers, Fisher, Huxley and combined forms of these equations by the (′/)-expansion method. Jalil Manafian Mehrdad Lakestani. Volume 85 Issue 1 July 2015 pp 31-52 ...

  8. Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality

    Yoo, Seon-Mi; Han, Gui-Jung

    2014-01-01

    This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached -12℃ and then stored at -24℃, followed by thawing until the temperature reached 5℃. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry. PMID:26761674

  9. Shelf life of ground beef patties treated by gamma radiation.

    Roberts, W T; Weese, J O

    1998-10-01

    The effects of irradiation on microbial populations in ground beef patties vacuum package and irradiated frozen at target doses of 0.0, 1.0, 3.0, 5.0, and 7.0 kGy were determined. Irradiated samples were stored at 4 or -18 degrees C for 42 days, and mesophilic aerobic plate counts (APCs) were periodically determined. Fresh ground beef (initial APC of 10(2) CFU/g) treated with 3.0, 5.0, and 7.0 kGy was acceptable ( 10(7) CFU/g) by day 14 and 21, respectively, whereas patties treated at 5.0 kGy did not spoil until 42 days. The nonirradiated control samples for both batches of ground beef spoiled within 7 days. Microbial counts in ground beef patties stored at -18 degrees C did not change over the 42-day period. Shelf life of ground beef patties stored at 4 degrees C may be extended with gamma radiation, especially at 5.0 and 7.0 kGy. Initial microbial load in ground beef samples was an important shelf life factor.

  10. European consumers and beef safety

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens Oliver

    2010-01-01

    European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef...... consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that European consumers experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty...... reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors....

  11. A comparison of gamma-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver

    Farag, R.S.; Daw, Z.Y.; Farag, S.A.; Abd El-Wahab, S.A.E.

    2000-01-01

    The effects of gamma-irradiation treatments (0, 2.5, 5 and, 10 kGy) and microwaves generated from an oven at low and defrost settings for 0.5, 1 and 2 min on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18 degree) for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA ( Thiobarbituric acid) values were slightly increased after irradiation treatments and also during frozen storage (-18 degree c). On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at (-18 degree c) was 62%. The bacterial load for beef liver exposed to gamma-irradiation at 10 kGy after 3 months at -18 degree c was decreased by 98%. Hence, gamma-irradiation treatment was far better than microwave treatment for inhibiting the multiplication of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period

  12. Classical and Quantum Burgers Fluids: A Challenge for Group Analysis

    Philip Broadbridge

    2015-10-01

    Full Text Available The most general second order irrotational vector field evolution equation is constructed, that can be transformed to a single equation for the Cole–Hopf potential. The exact solution to the radial Burgers equation, with constant mass influx through a spherical supply surface, is constructed. The complex linear Schrödinger equation is equivalent to an integrable system of two coupled real vector equations of Burgers type. The first velocity field is the particle current divided by particle probability density. The second vector field gives a complex valued correction to the velocity that results in the correct quantum mechanical correction to the kinetic energy density of the Madelung fluid. It is proposed how to use symmetry analysis to systematically search for other constrained potential systems that generate a closed system of vector component evolution equations with constraints other than irrotationality.

  13. Convergence of a random walk method for the Burgers equation

    Roberts, S.

    1985-10-01

    In this paper we consider a random walk algorithm for the solution of Burgers' equation. The algorithm uses the method of fractional steps. The non-linear advection term of the equation is solved by advecting ''fluid'' particles in a velocity field induced by the particles. The diffusion term of the equation is approximated by adding an appropriate random perturbation to the positions of the particles. Though the algorithm is inefficient as a method for solving Burgers' equation, it does model a similar method, the random vortex method, which has been used extensively to solve the incompressible Navier-Stokes equations. The purpose of this paper is to demonstrate the strong convergence of our random walk method and so provide a model for the proof of convergence for more complex random walk algorithms; for instance, the random vortex method without boundaries

  14. A lattice Boltzmann model for the Burgers-Fisher equation.

    Zhang, Jianying; Yan, Guangwu

    2010-06-01

    A lattice Boltzmann model is developed for the one- and two-dimensional Burgers-Fisher equation based on the method of the higher-order moment of equilibrium distribution functions and a series of partial differential equations in different time scales. In order to obtain the two-dimensional Burgers-Fisher equation, vector sigma(j) has been used. And in order to overcome the drawbacks of "error rebound," a new assumption of additional distribution is presented, where two additional terms, in first order and second order separately, are used. Comparisons with the results obtained by other methods reveal that the numerical solutions obtained by the proposed method converge to exact solutions. The model under new assumption gives better results than that with second order assumption. (c) 2010 American Institute of Physics.

  15. Oscillating flow of a Burgers' fluid in a pipe

    Khan, M.; Asghar, S.; Hayat, T.

    2005-12-01

    An analysis is made to see the influences of Hall current on the flow of a Burgers' fluid. The velocity field corresponding to flow in a pipe is determined. The closed form analytical solutions for several Newtonian and non-Newtonian fluid models can be obtained from the present analysis as the limiting cases. The purpose of this work is twofold. Firstly, to investigate the oscillating flow in a pipe using Burgers? fluid model. Secondly, to see the effects of Hall current on the velocity field. The flow in a pipe is induced due to imposition of an oscillating pressure gradient. An exact analytical solution to the governing problem is given using the Fourier transform technique. The obtained expression for the velocity field shows that there are pronounced effects of Hall and rheological parameters. The considered fluid model is a viscoelastic model and has been used to characterize food products such as cheese, soil, asphalt and asphalt mixes etc. (author)

  16. Failure of irradiated beef and ham to induce genetic aberrations of Drosophila

    Mittler, S.

    1979-01-01

    Ham that had been irradiated by electrons and beef which had been exposed to gamma rays from 60 Co were fed to Drosophila melanogaster to determine whether meat sterilized by these methods would induce genetic aberrations. The results showed that for yB/sc 8 y + Y males, fed on irradiated ham or beef, thermally preserved beef or frozen beef for their entire larval life, there was no significant increase in the loss of X or Y chromosomes or non-disjunction of these chromosomes; there was also no significant increase in any of the broods. Similarly for the Oregon R males, there was no significant increase in yield of sex-linked recessive lethals. Thus feeding of irradiated ham and beef to Drosophila males did not induce significant increases in genetic aberrations. The present findings are discussed in relation to the conflicting results of previous studies. (U.K.)

  17. Consumer perceptions of beef healthiness

    Van Wezemael, Lynn; Verbeke, Wim; Dutra de Barcellos, Marcia

    2010-01-01

    of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. CONCLUSIONS: The individual responsibility for health implies that consumers should be able to make correct......BACKGROUND: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. METHODS: Eight focus group...... as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness...

  18. BEEF MARKET IN ROMANIA

    Elena SOARE

    2015-04-01

    Full Text Available This scientific paper presents the cattle market dynamics in Romania during 2007-2013. In order to realize this research there were used certain indicators, as following: herds of cattle, realized beef production, selling price, human consumption, import and export. The data were collected from the Ministry of Agriculture and Rural Development, National Institute of Statistics and Faostat. During the analysis, the presented indicators were modified from a period to another, because of both internal and external factors. Consumption demand is being influenced by: beef price, beef quality, price of other meat categories, consumers incomes, population’s food consumption pattern and so on.

  19. Epidemiological and microbiological investigation of a large outbreak of monophasic Salmonella Typhimurium 4,5,12:i:- in schools associated with imported beef in Poitiers, France, October 2010.

    Raguenaud, M E; Le Hello, S; Salah, S; Weill, F X; Brisabois, A; Delmas, G; Germonneau, P

    2012-10-04

    An outbreak due to the emerging monophasic Salmonella Typhimurium 4,5,12:i:- occurred in four schools in Poitiers in October 2010. Food trace-back investigation led to the identification of beef burgers as the cause of the outbreak and their subsequent withdrawal. The Institute for Public Health Surveillance conducted a retrospective epidemiological investigation to assess the extent of the outbreak and describe cases. Self-administered questionnaires were completed by students and personnel attending each of the four schools affected. Clinical cases were defined as anyone having eaten at the school when the beef burgers were served and reporting diarrhoea or fever with at least one digestive symptom (nausea, vomiting or abdominal pain), within five days after the incriminated school meal or with unknown date of onset within a 15-day period after the incriminated school meal. Of 1,559 persons exposed, 554 clinical cases were identified corresponding to an overall attack rate of 35.5%. Of 554 clinical cases, a total of 286 (53%) sought medical care and 31 (6%) were hospitalised for more than 24 hours. This multi-school outbreak is one of the biggest food-borne outbreaks of monophasic Salmonella Typhimurium 4,5,12:i:- described in France. Prompt notification of cases and rapid identification and withdrawal of the incriminated batch of beef burgers was crucial to limit the extension of this outbreak.

  20. Solution of the Burgers Equation in the Time Domain

    M. Bednařík

    2002-01-01

    Full Text Available This paper deals with a theoretical description of the propagation of a finite amplitude acoustic waves. The theory based on the homogeneous Burgers equation of the second order of accuracy is presented here. This equation takes into account both nonlinear effects and dissipation. The method for solving this equation, using the well-known Cole-Hopf transformation, is presented. Two methods for numerical solution of these equations in the time domain are presented. The first is based on the simple Simpson method, which is suitable for smaller Goldberg numbers. The second uses the more advanced saddle point method, and is appropriate for large Goldberg numbers.

  1. Burger King in Portugal : to lead or to follow?

    Patrone, Sara Saraiva

    2012-01-01

    In 2001, the Burger King (BK) brand, managed by Ibersol group entered the growing fast food Portuguese market. Marginally higher prices along with the fact of having entered the market 10 years after its most direct competitor (McDonald´s), led BK to a sub leader position. Although being recognized as offering superior quality products when compared to McDonald´s, BK´s growth margins in the Portuguese market have been decreasing since 2007. The company´s uncertainty situation, offers the p...

  2. Travelling Solitary Wave Solutions for Generalized Time-delayed Burgers-Fisher Equation

    Deng Xijun; Han Libo; Li Xi

    2009-01-01

    In this paper, travelling wave solutions for the generalized time-delayed Burgers-Fisher equation are studied. By using the first-integral method, which is based on the ring theory of commutative algebra, we obtain a class of travelling solitary wave solutions for the generalized time-delayed Burgers-Fisher equation. A minor error in the previous article is clarified. (general)

  3. Schade tijdens rampen, calamiteiten en incidenten : onderzoek naar de aansprakelijkheid van (zelf)redzame burgers

    Alst, S.

    2011-01-01

    De overheid voert een actief beleid om burgers op te roepen tot (zelf)redzaam gedrag in rampsituaties. Hierdoor bestaat de mogelijkheid dat burgers schade toebrengen aan zichzelf of anderen. Tevens kunnen zich situaties voordoen waarbij hulpverleningsdiensten schade toebrengen aan derden. Er zijn

  4. Discrete Symmetries Analysis and Exact Solutions of the Inviscid Burgers Equation

    Hongwei Yang

    2012-01-01

    Full Text Available We discuss the Lie point symmetries and discrete symmetries of the inviscid Burgers equation. By employing the Lie group method of infinitesimal transformations, symmetry reductions and similarity solutions of the governing equation are given. Based on discrete symmetries analysis, two groups of discrete symmetries are obtained, which lead to new exact solutions of the inviscid Burgers equation.

  5. Hyperbolic white noise functional solutions of Wick-type stochastic compound KdV-Burgers equations

    Han Xiu; Xie Yingchao

    2009-01-01

    Variable coefficient and Wick-type stochastic compound KdV-Burgers equations are investigated. By using white noise analysis, Hermite transform and the hyperbolic function method, we obtain a number of Wick versions of hyperbolic white noise functional solutions and hyperbolic function solutions for Wick-type stochastic and variable coefficient compound KdV-Burgers equations, respectively.

  6. Baking hot. Burger King is testing a restaurant with solar power supply; Unter der Sonne braten. Der Fastfood-Riese Burger King testet ein Restaurantkonzept mit Solaranlage

    Kaizl, Mira

    2010-07-15

    At Waghaeusel in the German state of Baden-Wuerttemberg, the local solar provider Wirsol Solar AG constructed a restaurant building for the Burger King GmbH. The building consumes comparably little energy and has a solar roof for photovoltaic power generation. Burger King hopes for good money and a clean image, while Wirsol Solar is hoping for new projects in Europe and in the USA. (orig.)

  7. Potential to curb the environmental burdens of American beef consumption using a novel plant-based beef substitute.

    Benjamin Goldstein

    Full Text Available The food demands of the United States (US impart significant environmental pressures. The high rate of consumption of beef has been shown to be the largest driver of food-borne greenhouse gas emissions, water use and land occupation in the US diet. The environmental benefits of substituting animal products with vegetal foods are well documented, but significant psychological barriers persist in reducing meat consumption. Here we use life cycle assessment to appraise the environmental performance of a novel vegetal protein source in the mean US diet where it replaces ground beef, and in vegetarian and vegan diets where it substitutes for legumes, tofu and other protein sources. We find that relative to the mean US diet, vegetarian and vegan diets significantly reduce per-capita food-borne greenhouse gas emission (32% and 67%, respectively, blue water use (70% and 75%, respectively and land occupation (70% and 79%, respectively, primarily in the form of rangeland. The substitution of 10%, 25% and 50% of ground beef with plant-based burger (PBB at the national scale results in substantial reductions in annual US dietary greenhouse gas emissions (4.55-45.42 Mt CO2 equivalents, water consumption (1.30-12.00 km3 and land occupation (22300-190100 km2. Despite PBB's elevated environmental pressures compared to other vegetal protein sources, we demonstrate that minimal risk exists for the disservices of PBB substitution in non-meat diets to outweigh the benefits of ground-beef substitution in the omnivorous American diet. Demand for plant-based oils in PBB production has the potential to increase land use pressures in biodiversity hotspots, though these could be obviated through responsible land stewardship. Although the apparent environmental benefits of the PBB are contingent on actual uptake of the product, this study demonstrates the potential for non-traditional protein substitutes to play a role in a transition towards more sustainable consumption

  8. Moyal noncommutative integrability and the Burgers-KdV mapping

    Sedra, M.B.

    2005-12-01

    The Moyal momentum algebra, is once again used to discuss some important aspects of NC integrable models and 2d conformal field theories. Among the results presented, we set up algebraic structures and makes useful convention notations leading to extract non trivial properties of the Moyal momentum algebra. We study also the Lax pair building mechanism for particular examples namely, the noncommutative KdV and Burgers systems. We show in a crucial step that these two systems are mapped to each other through the following crucial mapping ∂ t 2 → ∂ t 3 ≡ ∂ t 2 ∂ x + α∂ x 3 . This makes a strong constraint on the NC Burgers system which corresponds to linearizing its associated differential equation. From the CFT's point of view, this constraint equation is nothing but the analogue of the conservation law of the conformal current. We believe that the considered mapping might help to bring new insights towards understanding the integrability of noncommutative 2d-systems. (author)

  9. Copepod behavior response to Burgers' vortex treatments mimicking turbulent eddies

    Elmi, D.; Webster, D. R.; Fields, D. M.

    2017-11-01

    Copepods detect hydrodynamic cues in the water by their mechanosensory setae. We expect that copepods sense the flow structure of turbulent eddies in order to evoke behavioral responses that lead to population-scale distribution patterns. In this study, the copepods' response to the Burgers' vortex is examined. The Burgers' vortex is a steady-state solution of three-dimensional Navier-Stokes equations that allows us to mimic turbulent vortices at the appropriate scale and eliminate the stochastic nature of turbulence. We generate vortices in the laboratory oriented in the horizontal and vertical directions each with four intensity levels. The objective of including vortex orientation as a parameter in the study is to quantify directional responses that lead to vertical population distribution patterns. The four intensity levels correspond to target vortex characteristics of eddies corresponding to the typical dissipative vortices in isotropic turbulence with mean turbulent dissipation rates in the range of 0.002 to 0.25 cm2/s3. These vortices mimic the characteristics of eddies that copepods most likely encounter in coastal zones. We hypothesize that the response of copepods to hydrodynamic features depends on their sensory architecture and relative orientation with respect to gravity. Tomo-PIV is used to quantify the vortex circulation and axial strain rate for each vortex treatment. Three-dimensional trajectories of the copepod species Calanus finmarchicus are analyzed to examine their swimming kinematics in and around the vortex to quantify the hydrodynamic cues that trigger their behavior.

  10. Bioactive compounds from orange epicarp to enrich fish burgers.

    Spinelli, Sara; Lecce, Lucia; Likyova, Desislava; Del Nobile, Matteo Alessandro; Conte, Amalia

    2018-05-01

    The orange industry produces considerable amounts of by-products, traditionally used for animal feed or fuel production. Most of these by-products could be used as functional ingredients. To assess the potential food application of orange epicarp, different percentages of micro-encapsulated orange extract were added to fresh fish burgers. Then, an in vitro digestion was also carried out, before and after micro-encapsulation, to measure the bio-accessibility of the active compounds. A significant increase of bio-accessibility of bioactive compounds has been observed in the orange epicarp extract after micro-encapsulation by spray-drying. From the sensory point of view, the fish sample enriched with 50 g kg -1 micro-encapsulated extract was the most comparable to the control burger, even if it showed a higher phenolic, flavonoid and carotenoid bio-accessibility. Orange epicarp may be used as a food additive to enhance the health content of food products. The micro-encapsulation is a valid technique to protect the bioactive compounds and increase their bio-accessibility. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Koopman decomposition of Burgers' equation: What can we learn?

    Page, Jacob; Kerswell, Rich

    2017-11-01

    Burgers' equation is a well known 1D model of the Navier-Stokes equations and admits a selection of equilibria and travelling wave solutions. A series of Burgers' trajectories are examined with Dynamic Mode Decomposition (DMD) to probe the capability of the method to extract coherent structures from ``run-down'' simulations. The performance of the method depends critically on the choice of observable. We use the Cole-Hopf transformation to derive an observable which has linear, autonomous dynamics and for which the DMD modes overlap exactly with Koopman modes. This observable can accurately predict the flow evolution beyond the time window of the data used in the DMD, and in that sense outperforms other observables motivated by the nonlinearity in the governing equation. The linearizing observable also allows us to make informed decisions about often ambiguous choices in nonlinear problems, such as rank truncation and snapshot spacing. A number of rules of thumb for connecting DMD with the Koopman operator for nonlinear PDEs are distilled from the results. Related problems in low Reynolds number fluid turbulence are also discussed.

  12. On numerical solution of Burgers' equation by homotopy analysis method

    Inc, Mustafa

    2008-01-01

    In this Letter, we present the Homotopy Analysis Method (shortly HAM) for obtaining the numerical solution of the one-dimensional nonlinear Burgers' equation. The initial approximation can be freely chosen with possible unknown constants which can be determined by imposing the boundary and initial conditions. Convergence of the solution and effects for the method is discussed. The comparison of the HAM results with the Homotopy Perturbation Method (HPM) and the results of [E.N. Aksan, Appl. Math. Comput. 174 (2006) 884; S. Kutluay, A. Esen, Int. J. Comput. Math. 81 (2004) 1433; S. Abbasbandy, M.T. Darvishi, Appl. Math. Comput. 163 (2005) 1265] are made. The results reveal that HAM is very simple and effective. The HAM contains the auxiliary parameter h, which provides us with a simple way to adjust and control the convergence region of solution series. The numerical solutions are compared with the known analytical and some numerical solutions

  13. HAM-Based Adaptive Multiscale Meshless Method for Burgers Equation

    Shu-Li Mei

    2013-01-01

    Full Text Available Based on the multilevel interpolation theory, we constructed a meshless adaptive multiscale interpolation operator (MAMIO with the radial basis function. Using this operator, any nonlinear partial differential equations such as Burgers equation can be discretized adaptively in physical spaces as a nonlinear matrix ordinary differential equation. In order to obtain the analytical solution of the system of ODEs, the homotopy analysis method (HAM proposed by Shijun Liao was developed to solve the system of ODEs by combining the precise integration method (PIM which can be employed to get the analytical solution of linear system of ODEs. The numerical experiences show that HAM is not sensitive to the time step, and so the arithmetic error is mainly derived from the discrete in physical space.

  14. 21 CFR 160.110 - Frozen eggs.

    2010-04-01

    ... Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by freezing... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen eggs. 160.110 Section 160.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN...

  15. Evaluation of oxidative stability of lamb burger with Origanum vulgare extract.

    Fernandes, R P P; Trindade, M A; Tonin, F G; Pugine, S M P; Lima, C G; Lorenzo, J M; de Melo, M P

    2017-10-15

    The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (Pextract did not impair (P>0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

    Almudena Cózar

    2013-12-01

    Full Text Available The effect of adding two powdered spices (rosemary and thyme on the pH, colour coordinates, Cooking yield (CY Cooking loss (CL, Diameter Reduction (DR, Shear Force (SF, microbiological levels and lipid oxidation (LO in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001. The length of storage only affected (P < 0.01 these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

  17. Exact solution of an electroosmotic flow for generalized Burgers fluid in cylindrical domain

    Masood Khan

    Full Text Available The present paper reports a theoretical study of the dynamics of an electroosmotic flow (EOF in cylindrical domain. The Cauchy momentum equation is first simplified by incorporating the electrostatic body force in the electric double layer and the generalized Burgers fluid constitutive model. The electric potential distribution is given by the linearized Poisson–Boltzmann equation. After solving the linearized Poisson–Boltzmann equation, the Cauchy momentum equation with electrostatic body force is solved analytically by using the temporal Fourier and finite Hankel transforms. The effects of important involved parameters are examined and presented graphically. The results obtained reveal that the magnitude of velocity increases with increase of the Debye–Huckel and electrokinetic parameters. Further, it is shown that the results presented for generalized Burgers fluid are quite general so that results for the Burgers, Oldroyd-B, Maxwell and Newtonian fluids can be obtained as limiting cases. Keywords: Generalized Burgers fluid, Electroosmotic flow, Fourier and Hankel transform

  18. Non-perturbative analytical solutions of the space- and time-fractional Burgers equations

    Momani, Shaher

    2006-01-01

    Non-perturbative analytical solutions for the generalized Burgers equation with time- and space-fractional derivatives of order α and β, 0 < α, β ≤ 1, are derived using Adomian decomposition method. The fractional derivatives are considered in the Caputo sense. The solutions are given in the form of series with easily computable terms. Numerical solutions are calculated for the fractional Burgers equation to show the nature of solution as the fractional derivative parameter is changed

  19. Tapeworm infection - beef or pork

    Teniasis; Pork tapeworm; Beef tapeworm; Tapeworm; Taenia saginata; Taenia solium; Taeniasis ... undercooked meat of infected animals. Cattle usually carry Taenia saginata ( T saginata ). Pigs carry Taenia solium (T ...

  20. Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom.

    Little, C L; Gillespie, I A; Mitchell, R T

    2001-12-01

    During May and June 1999 a microbiological study of ready-to-eat burgers purchased anonymously from burger outlets (combined take-away and burger restaurants, take-away-only fixed premises, mobile vendors, temporary stalls and other burger outlets) was undertaken. The intention was to determine the microbiological quality of ready-to-eat burgers as purchased by customers of take-away premises and to ascertain, where information was available, whether the Chief Medical Officer's advice on cooking burgers was being followed. Examination of 3,128 ready-to-eat burgers found that 2,868 (92%) were of acceptable quality and 260 (8%) were of unsatisfactory quality. Unsatisfactory results were mostly due to high aerobic colony counts (ACCs). Salmonella spp., Campylobacter spp. and Escherichia coli O157 were not detected in any of the samples examined. Acceptable microbiological quality of ready-to-eat burgers was associated with outlets, such as combined take-away and burger restaurants and in particular national franchise outlets, which had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with undercooking and local outlets as indicated by Local Authority Inspectors' Consumers at Risk scores.

  1. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beef with gravy and gravy with beef. 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and “Gravy...

  2. Beef Cattle: Selection and Evaluation.

    Clemson Univ., SC. Vocational Education Media Center.

    Designed for secondary vocational agriculture students, this text provides an overview of selecting and evaluating beef cattle in Future Farmers of America livestock judging events. The first of four major sections addresses topics such as the ideal beef animal, selecting steers, selecting breeding animals, studying the animal systematically, and…

  3. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

    Bainy, Eduarda Molardi; Bertan, Larissa Canhadas; Corazza, Marcos Lucio; Lenzi, Marcelo Kaminski

    2015-08-01

    The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

  4. Existence and uniqueness of entropy solution to initial boundary value problem for the inviscid Burgers equation

    Zhu, C

    2003-01-01

    This paper is concerned with the existence and uniqueness of the entropy solution to the initial boundary value problem for the inviscid Burgers equation. To apply the method of vanishing viscosity to study the existence of the entropy solution, we first introduce the initial boundary value problem for the viscous Burgers equation, and as in Evans (1998 Partial Differential Equations (Providence, RI: American Mathematical Society) and Hopf (1950 Commun. Pure Appl. Math. 3 201-30), give the formula of the corresponding viscosity solutions by Hopf-Cole transformation. Secondly, we prove the convergence of the viscosity solution sequences and verify that the limiting function is an entropy solution. Finally, we give an example to show how our main result can be applied to solve the initial boundary value problem for the Burgers equation.

  5. Existence and uniqueness of entropy solution to initial boundary value problem for the inviscid Burgers equation

    Zhu, Changjiang; Duan, Renjun

    2003-01-01

    This paper is concerned with the existence and uniqueness of the entropy solution to the initial boundary value problem for the inviscid Burgers equation. To apply the method of vanishing viscosity to study the existence of the entropy solution, we first introduce the initial boundary value problem for the viscous Burgers equation, and as in Evans (1998 Partial Differential Equations (Providence, RI: American Mathematical Society) and Hopf (1950 Commun. Pure Appl. Math. 3 201-30), give the formula of the corresponding viscosity solutions by Hopf-Cole transformation. Secondly, we prove the convergence of the viscosity solution sequences and verify that the limiting function is an entropy solution. Finally, we give an example to show how our main result can be applied to solve the initial boundary value problem for the Burgers equation

  6. Impact of melting heat transfer and nonlinear radiative heat flux mechanisms for the generalized Burgers fluids

    Waqar Azeem Khan

    Full Text Available The present paper deals with the analysis of melting heat and mass transfer characteristics in the stagnation point flow of an incompressible generalized Burgers fluid over a stretching sheet in the presence of non-linear radiative heat flux. A uniform magnetic field is applied normal to the flow direction. The governing equations in dimensional form are reduced to a system of dimensionless expressions by implementation of suitable similarity transformations. The resulting dimensionless problem governing the generalized Burgers is solved analytically by using the homotopy analysis method (HAM. The effects of different flow parameters like the ratio parameter, magnetic parameter, Prandtl number, melting parameter, radiation parameter, temperature ratio parameter and Schmidt number on the velocity, heat and mass transfer characteristics are computed and presented graphically. Moreover, useful discussions in detail are carried out with the help of plotted graphs and tables. Keywords: Generalized Burgers fluid, Non-linear radiative flow, Magnetic field, Melting heat transfer

  7. Mathematical modeling and exact solutions to rotating flows of a Burgers' fluid

    Hayat, T.

    2005-12-01

    The aim of this study is to provide the modeling and exact analytic solutions for hydromagnetic oscillatory rotating flows of an incompressible Burgers' fluid bounded by a plate. The governing time-dependent equation for the Burgers' fluid is different than those from the Navier-Stokes' equation. The entire system is assumed to rotate around an axis normal to the plate. The governing equations for this investigation are solved analytically for two physical problems. The solutions for the three cases, when the two times angular velocity is greater than the frequency of oscillation or it is smaller than the frequency or it is equal to the frequency (resonant case), are discussed in second problem. In Burgers' fluid, it is also found that hydromagnetic solution in the resonant case satisfies the boundary condition at infinity. Moreover, the obtained analytical results reduce to several previously published results as the special cases. (author)

  8. On "new travelling wave solutions" of the KdV and the KdV-Burgers equations

    Kudryashov, Nikolai A.

    The Korteweg-de Vries and the Korteweg-de Vries-Burgers equations are considered. Using the travelling wave the general solutions of these equations are presented. "New travelling wave solutions" of the KdV and the KdV-Burgers equations by Wazzan [Wazzan L Commun Nonlinear Sci Numer Simulat

  9. New exact solutions of coupled Boussinesq–Burgers equations by Exp-function method

    L.K. Ravi

    2017-03-01

    Full Text Available In the present paper, we build the new analytical exact solutions of a nonlinear differential equation, specifically, coupled Boussinesq–Burgers equations by means of Exp-function method. Then, we analyze the results by plotting the three dimensional soliton graphs for each case, which exhibit the simplicity and effectiveness of the proposed method. The primary purpose of this paper is to employ a new approach, which allows us victorious and efficient derivation of the new analytical exact solutions for the coupled Boussinesq–Burgers equations.

  10. A regularization of the Burgers equation using a filtered convective velocity

    Norgard, Greg; Mohseni, Kamran

    2008-01-01

    This paper examines the properties of a regularization of the Burgers equation in one and multiple dimensions using a filtered convective velocity, which we have dubbed as the convectively filtered Burgers (CFB) equation. A physical motivation behind the filtering technique is presented. An existence and uniqueness theorem for multiple dimensions and a general class of filters is proven. Multiple invariants of motion are found for the CFB equation which are shown to be shared with the viscous and inviscid Burgers equations. Traveling wave solutions are found for a general class of filters and are shown to converge to weak solutions of the inviscid Burgers equation with the correct wave speed. Numerical simulations are conducted in 1D and 2D cases where the shock behavior, shock thickness and kinetic energy decay are examined. Energy spectra are also examined and are shown to be related to the smoothness of the solutions. This approach is presented with the hope of being extended to shock regularization of compressible Euler equations

  11. Exact solutions and conservation laws of the system of two-dimensional viscous Burgers equations

    Abdulwahhab, Muhammad Alim

    2016-10-01

    Fluid turbulence is one of the phenomena that has been studied extensively for many decades. Due to its huge practical importance in fluid dynamics, various models have been developed to capture both the indispensable physical quality and the mathematical structure of turbulent fluid flow. Among the prominent equations used for gaining in-depth insight of fluid turbulence is the two-dimensional Burgers equations. Its solutions have been studied by researchers through various methods, most of which are numerical. Being a simplified form of the two-dimensional Navier-Stokes equations and its wide range of applicability in various fields of science and engineering, development of computationally efficient methods for the solution of the two-dimensional Burgers equations is still an active field of research. In this study, Lie symmetry method is used to perform detailed analysis on the system of two-dimensional Burgers equations. Optimal system of one-dimensional subalgebras up to conjugacy is derived and used to obtain distinct exact solutions. These solutions not only help in understanding the physical effects of the model problem but also, can serve as benchmarks for constructing algorithms and validation of numerical solutions of the system of Burgers equations under consideration at finite Reynolds numbers. Independent and nontrivial conserved vectors are also constructed.

  12. Dissociated Structure of Dislocation Loops with Burgers Vector alpha in Electron-Irradiated Cu-Ni

    Bilde-Sørensen, Jørgen; Leffers, Torben; Barlow, P.

    1977-01-01

    The rectangular dislocation loops with total Burgers vector a100 which are formed in Cu-Ni alloys during 1 MeV electron irradiation at elevated temperatures have been examined by weak-beam electron microscopy. The loop edges were found to take up a Hirth-lock configuration, dissociating into two ...

  13. Stochastic heat and Burgers equations and their singularities II - Analytical Properties and Limiting Distributions

    Davies, I M; Zhao, H

    2004-01-01

    We study the inviscid limit, $\\mu\\to 0$, of the stochastic viscous Burgers equation, for the velocity field $v^{\\mu}(x,t)$, $t>0$, $x\\in\\mathbb R^d$,\\frac{\\partial{v^{\\mu}}}{\\partial{t}} + (v^{\\mu}\\cdot\

  14. New exact solutions of the KdV-Burgers-Kuramoto equation

    Zhang Sheng

    2006-01-01

    A generalized F-expansion method is proposed and applied to the KdV-Burgers-Kuramoto equation. As a result, many new and more general exact travelling wave solutions are obtained including combined non-degenerate Jacobi elliptic function solutions, solitary wave solutions and trigonometric function solutions. The method can be applied to other nonlinear partial differential equations in mathematical physics

  15. Measurement and assessment of aflatoxin B1 and its producing molds in Iranian sausages and burgers

    Siavash Maktabi

    2016-09-01

    Full Text Available Abstract Introduction: Aflatoxin B1 (AFB1 is one of the most well-known hepatocarcinogens in humans. Contamination of raw materials, used in the production of sausages and burgers, with aflatoxin producing molds can lead to increased level of aflatoxin in the final products and can impose hazards to human health. Unfortunately, aflatoxin is resistant to heating and freezing processes, etc. and can remain in these products untile consumption. Methods: During a six-month period, 45 sausage and 53 burger samples from valid brands across the country were randomly purchased from the stores. The samples were analyzed for AFB1 by ELISA technique. Meanwhile, the number of molds was calculated and aflatoxin producing molds were identified by direct and slide culture methods. Results: The findings showed that 2 susage samples (4.9% and 3 burger samples (6.3% were contaminated with >1 ng/g aflatoxin. Moreover, 4 burger samples (8.9% contaminated with mold included aspergillus flavus, aspergillus niger, mucor, and penicillium while, none of the susage samples showed mold contamination. Conclusion: The Iranian meat products had a relative aflatoxin B1 contamination during the study period, but the contamination rate was low and in allowable range. Standard hygienic preparation and packaging of meat products molds is recommended to reduce fungal contamination, especially aflatoxin-producing molds.

  16. Lie Group Classifications and Non-differentiable Solutions for Time-Fractional Burgers Equation

    Wu Guocheng

    2011-01-01

    Lie group method provides an efficient tool to solve nonlinear partial differential equations. This paper suggests Lie group method for fractional partial differential equations. A time-fractional Burgers equation is used as an example to illustrate the effectiveness of the Lie group method and some classes of exact solutions are obtained. (electromagnetism, optics, acoustics, heat transfer, classical mechanics, and fluid dynamics)

  17. EXPONENTIAL ERGODICITY FOR STOCHASTIC BURGERS AND 2D NAVIER-STOKES EQUATIONS

    Goldys, B

    2004-01-01

    It is shown that transition measures of the stochastic Navier-Stokes equation in dimension 2 converge exponentially fast to the corresponding invariant measures in the distance of total variation. As a corollary we obtain the existence of spectral gap for a related semigroup obtained by a sort of ground state trasformation. Analogous results are proved for the stochastic Burgers equation.

  18. The Eccentric Behavior of Nearly Frozen Orbits

    Sweetser, Theodore H.; Vincent, Mark A.

    2013-01-01

    Frozen orbits are orbits which have only short-period changes in their mean eccentricity and argument of periapse, so that they basically keep a fixed orientation within their plane of motion. Nearly frozen orbits are those whose eccentricity and argument of periapse have values close to those of a frozen orbit. We call them "nearly" frozen because their eccentricity vector (a vector whose polar coordinates are eccentricity and argument of periapse) will stay within a bounded distance from the frozen orbit eccentricity vector, circulating around it over time. For highly inclined orbits around the Earth, this distance is effectively constant over time. Furthermore, frozen orbit eccentricity values are low enough that these orbits are essentially eccentric (i.e., off center) circles, so that nearly frozen orbits around Earth are bounded above and below by frozen orbits.

  19. Frozen shoulder and risk of cancer

    Pedersen, Alma B; Horváth-Puhó, Erzsébet; Ehrenstein, Vera

    2017-01-01

    BACKGROUND: Frozen shoulder might be a complication or a presenting symptom of cancer. We examined the risk of a cancer diagnosis after an incident diagnosis of frozen shoulder. METHODS: We used prospectively collected data from Danish registries to identify patients with frozen shoulder during 1...

  20. 21 CFR 158.170 - Frozen peas.

    2010-04-01

    ... CONSUMPTION FROZEN VEGETABLES Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen peas... two or more, of the following safe and suitable optional ingredients: (i) Natural and artificial... “early June” shall precede or follow the name in the case of smooth-skin or substantially smooth-skin...

  1. Corned Beef: an Enigmatic Irish Dish

    Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

    2011-01-01

    Corned beef and cabbage, which is consumed in America in large quantities each Saint Patrick’s Day (17th March), is considered by most Americans to be the ultimate Irish dish. However, corned beef and cabbage is seldom eaten in modern day Ireland. It is widely reported that Irish immigrants replaced their beloved bacon and cabbage with corned beef and cabbage when they arrived in America, drawing on the corned beef supplied by their neighbouring Jewish butchers, but not all commentators beli...

  2. Toxigenic penicillia spoiling frozen chicken nuggets

    Wigmann, Evelin Francine; Saccomori, Fernanda; Bernardi, Angelica Olivier

    2015-01-01

    Frozen chicken nuggets are classified as pre-prepared frozen meals. These products are convenient to consumers as they are easy to prepare and allow for long storage by freezing. Over the years, spoilage of frozen food products caused by fungi has been a continual problem for the food industry...... of filamentous fungi involved in the spoilage of frozen chicken nuggets and determine their ability to produce mycotoxins under laboratorial conditions. A total of 7 samples of frozen chicken nuggets were analyzed by dilution plating in potato dextrose agar (PDA). These products had been returned by customers...

  3. Thawing of Frozen Tuna Meat

    Tanaka, Takeo; Nishiwaki, Kôji; Kakuda, Kitonari; Tomimatsu, Takao

    Frozen southern bluefin tuna meat discolors easily and sometimes contracts when thawed caused by thaw rigor. These phenomenon often become problematic in the transaction or handling of this kind of frozen tuna. Frozen meat blocks of southern Bluefin tuna were thawed separately by air thawing, running water thawing and microwave thawing. Changes occurring during thawing were checked for meat color by met-myoglobin ratio determination and for contract by microscopic observation. Results are as follows : (1) Discoloration scarcely occurred in the process of running water thawing (at 10°C for 50 min, or at 0°C for 6 hr). (2) No contraction was observed during thawing with running water described above and air thawing (at 18-20°C for 6 hr). (3) Discoloration and contraction seemed to be minimized, as to latently contractile blocks, when meat temperature passed through rapidly between -10°C and -5°C, and slowly (for 5-6 hr) between -5°C and -1°C. When the block was originally not contractile, discloration was minimized by rising meat temperature rapidly from -10°C to -l°C.

  4. Analysis of stress-induced Burgers vector anisotropy in pressurized tube specimens of irradiated ferritic-martensitic steel: JLF-1

    Gelles, D.S.; Shibayama, T.

    1998-01-01

    A procedure for determining the Burgers vector anisotropy in irradiated ferritic steels allowing identification of all a and all a/2 dislocations in a region of interest is applied to a pressurized tube specimen of JLF-1 irradiated at 430 C to 14.3 x 10 22 n/cm 2 (E > 0.1 MeV) or 61 dpa. Analysis of micrographs indicates large anisotropy in Burgers vector populations develop during irradiation creep

  5. USING OF COMBINED TREATMENT BETWEEN PROPOLIS (BEE GLUE) AND GAMMA RADIATION FOR EXTENDING SHELF-LIFE OF CHICKEN BURGER

    MATTAR, Z.A.; ABDELDAIEM, M.H.

    2008-01-01

    This investigation was carried out to extend the shelf-life of chicken burger using ethanol extract of propolis (EEP) at different concentrations (1 and 2%) as individual treatment using gamma irradiation at doses of 1.5, 3 and 4.5 kGy as individual treatment and combined treatments. The untreated and treated samples of chicken burger were divided into three groups, the first was control, the second group was chicken burger samples treated with 1% EEP then irradiated at doses of 1.5, 3 and 4.5 kGy and the third group was chicken burger samples treated with 2 % EEP then irradiated at doses of 1.5, 3 and 4.5 kGy. The effects of these treatments on the microbiological, chemical and sensory characteristics of chicken burger samples were studied post-treatment and during cold storage (4±1 0 C). The results showed that concentrations of EEP at 1 and 2% reduced the total bacterial count, lactic acid bacteria, Enterobacteriaceae total mold and yeast count, Staphylococcus aureus, Enterococccus faecalis and Bacillus cereus, and the growth of Salmonella spp, was not detected in all treated samples. Also, shelf-life periods were increased up to 27 days for chicken burger treated by 2% EEP and gamma radiation at dose of 4.5 kGy and these combined treatment were more effective as antimicrobial, consequently may be useful as natural food preservative

  6. Exact solutions of Fisher and Burgers equations with finite transport memory

    Kar, Sandip; Banik, Suman Kumar; Ray, Deb Shankar

    2003-01-01

    The Fisher and Burgers equations with finite memory transport, describing reaction-diffusion and convection-diffusion processes, respectively have recently attracted a lot of attention in the context of chemical kinetics, mathematical biology and turbulence. We show here that they admit exact solutions. While the speed of the travelling wavefront is dependent on the relaxation time in the Fisher equation, memory effects significantly smoothen out the shock wave nature of the Burgers solution, without any influence on the corresponding wave speed. We numerically analyse the ansatz for the exact solution and show that for the reaction-diffusion system the strength of the reaction term must be moderate enough not to exceed a critical limit to allow a travelling wave solution to exist for appreciable finite memory effect

  7. Exact solutions of Fisher and Burgers equations with finite transport memory

    Kar, S; Ray, D S

    2003-01-01

    The Fisher and Burgers equations with finite memory transport, describing reaction-diffusion and convection-diffusion processes, respectively have recently attracted a lot of attention in the context of chemical kinetics, mathematical biology and turbulence. We show here that they admit exact solutions. While the speed of the travelling wavefront is dependent on the relaxation time in the Fisher equation, memory effects significantly smoothen out the shock wave nature of the Burgers solution, without any influence on the corresponding wave speed. We numerically analyse the ansatz for the exact solution and show that for the reaction-diffusion system the strength of the reaction term must be moderate enough not to exceed a critical limit to allow a travelling wave solution to exist for appreciable finite memory effect.

  8. New periodic wave solutions, localized excitations and their interaction for (2+1)-dimensional Burgers equation

    Ma Hongcai; Ge Dongjie; Yu Yaodong

    2008-01-01

    Based on the Bäcklund method and the multilinear variable separation approach (MLVSA), this paper nds a general solution including two arbitrary functions for the (2+1)-dimensional Burgers equations. Then a class of new doubly periodic wave solutions for (2+1)-dimensional Burgers equations is obtained by introducing appropriate Jacobi elliptic functions, Weierstrass elliptic functions and their combination in the general solutions (which contains two arbitrary functions). Two types of limit cases are considered. Firstly, taking one of the moduli to be unity and the other zero, it obtains particular wave (called semi-localized) patterns, which is periodic in one direction, but localized in the other direction. Secondly, if both moduli are tending to 1 as a limit, it derives some novel localized excitations (two-dromion solution). (general)

  9. Darboux transformations for the time-dependent nonhomogeneous Burgers equation in (1+1) dimensions

    Schulze-Halberg, Axel; Manuel Carballo Jimenez, Juan

    2009-01-01

    We extend the formalism of nth order Darboux transformations to the time-dependent nonhomogeneous Burgers equation (NBE) in (1+1) dimensions. Similar to the Schroedinger case, our Darboux transformation retains the form of the NBE, while changing the nonhomogeneous term. The transformed solution of the NBE and the corresponding transformed nonhomogeneity are given in closed form. Furthermore, properties of the transformation are discussed and an application is given.

  10. Assessment of value creation in private equity: the acquisition of Burger King by 3G Capital

    Hoene, Daniel Jobst Elmar

    2016-01-01

    This thesis elaborates the creation of value in private equity and in particular analyzes value creation in 3G Capital’s acquisition of Burger King. In this sense, a specific model is applied that composes value creation into several drivers, in order to answer the question of how value creation can be addressed in private equity investments. Although previous research by Achleitner et al. (2010) introduced a specific model that addresses value creation in private equity, the r...

  11. Exact Solutions of Fractional Burgers and Cahn-Hilliard Equations Using Extended Fractional Riccati Expansion Method

    Wei Li

    2014-01-01

    Full Text Available Based on a general fractional Riccati equation and with Jumarie’s modified Riemann-Liouville derivative to an extended fractional Riccati expansion method for solving the time fractional Burgers equation and the space-time fractional Cahn-Hilliard equation, the exact solutions expressed by the hyperbolic functions and trigonometric functions are obtained. The obtained results show that the presented method is effective and appropriate for solving nonlinear fractional differential equations.

  12. A note on Burgers' equation with time delay: Instability via finite-time blow-up

    Jordan, P.M.

    2008-01-01

    Burgers' equation with time delay is considered. Using the Cole-Hopf transformation, the exact solution of this nonlinear partial differential equation (PDE) is determined in the context of a (seemingly) well-posed initial-boundary value problem (IBVP) involving homogeneous Dirichlet data. The solution obtained, however, is shown to exhibit a delay-induced instability, suffering blow-up in finite-time

  13. Soliton solutions of the two-dimensional KdV-Burgers equation by homotopy perturbation method

    Molabahrami, A.; Khani, F.; Hamedi-Nezhad, S.

    2007-01-01

    In this Letter, the He's homotopy perturbation method (HPM) to finding the soliton solutions of the two-dimensional Korteweg-de Vries Burgers' equation (tdKdVB) for the initial conditions was applied. Numerical solutions of the equation were obtained. The obtained solutions, in comparison with the exact solutions admit a remarkable accuracy. The results reveal that the HPM is very effective and simple

  14. Application of the Generalized Differential Quadrature Method in Solving Burgers' Equations

    Mokhtari, R.; Toodar, A. Samadi; Chegini, N.G.

    2011-01-01

    The aim of this paper is to obtain numerical solutions of the one-dimensional, two-dimensional and coupled Burgers' equations through the generalized differential quadrature method (GDQM). The polynomial-based differential quadrature (PDQ) method is employed and the obtained system of ordinary differential equations is solved via the total variation diminishing Runge-Kutta (TVD-RK) method. The numerical solutions are satisfactorily coincident with the exact solutions. The method can compete against the methods applied in the literature. (general)

  15. On exact solutions for oscillatory flows in a generalized Burgers fluid with slip condition

    Hayat, Tasawar [Dept. of Mathematics, Quaid-i-Azam Univ., Islamabad (Pakistan); Dept. of Mathematics, Coll. of Sciences, KS Univ., Riyadh (Saudi Arabia); Najam, Saher [Theoretical Plasma Physics Div., PINSTECH, P.O. Nilore, Islamabad (Pakistan); Sajid, Muhammad; Mesloub, Said [Dept. of Mathematics, Coll. of Sciences, KS Univ., Riyadh (Saudi Arabia); Ayub, Muhammad [Dept. of Mathematics, Quaid-i-Azam Univ., Islamabad (Pakistan)

    2010-05-15

    An analysis is performed for the slip effects on the exact solutions of flows in a generalized Burgers fluid. The flow modelling is based upon the magnetohydrodynamic (MHD) nature of the fluid and modified Darcy law in a porous space. Two illustrative examples of oscillatory flows are considered. The results obtained are compared with several limiting cases. It has been shown here that the derived results hold for all values of frequencies including the resonant frequency. (orig.)

  16. Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers.

    Espina, Laura; García-Gonzalo, Diego; Pagán, Rafael

    2014-08-01

    Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry burgers) when they are incorporated with potentially antimicrobial concentrations (20 to 200 μL/L) of 6 selected EOs (lemon, pennyroyal mint, thyme, and rosemary) and individual compounds (carvacrol, p-cymene). Although addition of 20 μL/L of pennyroyal mint or lemon EO did not change the taste acceptance of tomato juice, higher concentrations of these compounds or any concentration of the other 4 compounds did. In vegetable soup, the tolerance limit for rosemary EO, thyme EO, carvacrol, or p-cymene was 20 μL/L, while the addition of 200 μL/L of lemon EO was accepted. Tolerance limits in poultry burgers were established in 20 μL/L for carvacrol and thyme EOs, 100 μL/L for pennyroyal mint EO and p-cymene, and 200 μL/L for lemon and rosemary EOs. Moreover, incorporation of pennyroyal mint EO to tomato juice or poultry burgers, and enrichment of vegetable soup with lemon EO, could contribute to the development of food products with an improved sensory appeal. © 2014 Institute of Food Technologists®

  17. A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation

    Harun URAN

    2017-10-01

    Full Text Available Abstract Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional properties of proteins. They are preferred in the use of a variety of meat products due to the binding properties. In this study the effect of transglutaminase on the quality characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations (0.2%, 0.4%, 0.6%, 0.8% and 1% and the other treatments applied in burger production were followed. After the product was formed, it was left in the cold for a while and then analyses were carried out. According to the results, the enzyme contribution did not cause changes in the nutritional items (ash, fat, protein of the product groups. However, there was a significant decrease in the cooking loss and a significant increase in the texture values in the groups in which the enzyme amount was increased. Although the texture of the products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers compared to the control samples. Scanning Electron Microscopy (SEM images also supported to the texture values of samples with the increase of cross-linking in microstructure.

  18. My 2030s. Citizens about the Biobased Economy; My 2030s. Burgers over de Biobased Economy

    Van den Berg, N.; Hulshof, M.; Van der Veen, M.

    2013-02-15

    My 2030s is the first qualitative study of the needs and concerns of citizens about the Biobased Economy, an economy in which fossil fuels are largely substituted by vegetable alternatives. This final report describes the reason and purpose of My 2030s, the course of the public debates and the results of research into ideas of citizens on the Biobased Economy The report concludes with recommendations on how the stakeholders can actively involve citizens in one of the major transitions of the next century [Dutch] My 2030s is het eerste kwalitatieve onderzoek naar de wensen en zorgen van burgers over de Biobased Economy, een economie waarin fossiele grondstoffen grotendeels zijn vervangen door plantaardige alternatieven. Dit eindrapport beschrijft de aanleiding en opzet van My 2030s, het verloop van de publieksdebatten en de resultaten van het onderzoek naar denkbeelden van burgers over de Biobased Economy. Het rapport eindigt met aanbevelingen over hoe de stakeholders burgers actief kunnen betrekken bij een van de belangrijkste transities van de komende eeuw.

  19. Environmental impacts of beef production

    Gerber, P.J.; Mottet, Anne; Opio, C.I.; Falcucci, Alessandra; Teillard, Félix

    2015-01-01

    Beef makes a substantial contribution to food security, providing protein, energy and also essential micro-nutrients to human populations. Rumination allows cattle - and other ruminant species - to digest fibrous feeds that cannot be directly consumed by humans and thus to make a net positive

  20. Detection of irradiated frozen foods

    Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

    1998-01-01

    We tried to detect whether foods were irradiated or not by the o-tyrosine method and the mtDNA method. The o-tyrosine method was applied to four kinds of meat (beef, pork, chicken and tuna). The results showed the linear relation between amount of o-tyrosine and dose (0-10 kGy). However, small amount of o-tyrosine were produced in some cases which application of the method summed to be very difficult because small difference between irradiated foods and untreated foods. Possibility of mtDNA method was investigated. Work and time for separation of mitochondria and extraction of DNA were reduced by a protease-solid phase extraction method. By PCR method, accurate mtDNA could be detected from very small amount of DNA. The irradiation effect is able to detect from 50 Gy. (S.Y.)

  1. Radiation decontamination of frozen chicks

    Khan, M.; Akhtar, T.; Sattar, A.; Khan, I.

    1992-07-01

    In this report decontamination of frozen chicken has been discussed. The pathogenic bacteria present in poultry meats causes food infectious diseases. The spoilage microorganisms in poultry meat quickly render the meat unacceptable due to decomposition of the products resulting in off-odour and development of slime. Irradiation (2-5 kGy) and freezing has been found effective in eliminating various pathogens. These combination treatments were tested in local environment. The results indicated that radiation followed by freezing greatly protected quality of poultry meat during storage for 6 months. (A.B.)

  2. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.

    Mancini, Simone; Preziuso, Giovanna; Dal Bosco, Alessandro; Roscini, Valentina; Szendrő, Zsolt; Fratini, Filippo; Paci, Gisella

    2015-12-01

    The objective of this study was to evaluate the effect of Curcuma longa powder and ascorbic acid on some quality traits of rabbit burgers. The burgers (burgers control with no additives; burgers with 3.5 g of turmeric powder/100g meat; burgers with 0.1g of ascorbic acid/100g meat) were analyzed at Days 0 and 7 for pH, color, drip loss, cooking loss, fatty acid profile, TBARS, antioxidant capacity (ABTS, DPPH and FRAP) and microbial growth. The addition of turmeric powder modified the meat color, produced an antioxidant capacity similar to ascorbic acid and determined a lower cooking loss than other formulations. Turmeric powder might be considered as a useful natural antioxidant, increasing the quality and extending the shelf life of rabbit burgers. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products.

    Waszkowiak, Katarzyna; Szymandera-Buszka, Krystyna; Hęś, Marzanna

    2014-01-01

    Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of flaxseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic flaxseed extracts (EFEs) on lipid stability and changes in nutritive value of frozen-stored meat products (pork meatballs and burgers) was determined. EFEs from three Polish flax varieties (Szafir, Oliwin, Jantarol) were applied in the study. During 150-day storage of meat products, the lipid oxidation (peroxide and TBARS value) and thiamine retention were periodically monitored, alongside with methionine and lysine availability and protein digestibility. The addition of EFEs significantly limited lipid oxidation in stored meatballs and burgers. EFE from brown seeds of Szafir var. was superior to the others from golden seeds of Jantarol and Oliwin. Moreover, the extracts reduced changes in thiamine and available lysine content, as well as protein digestibility, during storage time. The effect of EFE addition on available methionine retention was limited. The ethanolic flaxseed extracts exhibit antioxidant activity during frozen storage of meat products. They can be utilized to prolong shelf-life of the products by protecting them against lipid oxidation and deterioration of their nutritional quality. However, antioxidant efficiency of the extracts seems to depend on chemical composition of raw material (flax variety). Further investigations should be carried on to explain the issue.

  4. Canadian beef quality audit.

    Van Donkersgoed, J; Jewison, G; Mann, M; Cherry, B; Altwasser, B; Lower, R; Wiggins, K; Dejonge, R; Thorlakson, B; Moss, E; Mills, C; Grogan, H

    1997-01-01

    aged. Based on January 1996 prices, the economic analysis showed that the Canadian beef industry lost $70.52 per head or $189.6 million annually from quality nonconformities. Methods identified to reduce these nonconformities included improvements in management, animal identification, handling, genetic selection, marketing, grading, and information transfer. PMID:9105719

  5. Consumer perception of Brazilian traced beef

    Júlio Otávio Jardim Barcellos

    2012-03-01

    Full Text Available The objective of this study was to determine consumers understanding of beef traceability, identifying how consumers value this meat and traceability elements to be presented on retail shelves. The method used in this study was a survey through the internet applying the Sphinx software. The sample consisted of 417 consumers, mostly living in Porto Alegre, Brazil. Consumers are aware of certified beef, consider it important, but this is not a demand. As to traced beef, most consumers (62.4% are in favor of mandatory traceability of beef cattle in Brazil, but 86.6% disagree with the destination of traced beef only to the foreign market. The majority of people are willing to pay more for traced beef and consider traceability a market opportunity, used as a differentiating tool.

  6. Consumer attitudes towards beef and acceptability of enhanced beef.

    Robbins, K; Jensen, J; Ryan, K J; Homco-Ryan, C; McKeith, F K; Brewer, M S

    2003-10-01

    The objective of this study was to evaluate consumer quality characteristics of enhanced steaks and roasts derived from cattle supplemented with vitamin E during finishing, and to assess the attitudes of these consumers towards beef. Twelve steers were fed either a control (E-) diet or a diet supplemented with dl-alpha tocopheryl acetate (E+). Paired strip loins and rounds were either used as controls (C) or were pumped (P) to 110% of raw weight to contain 0.4% sodium chloride and 0.4% sodium tripolyphosphate in the final product. Consumers (n=103) evaluated roasts and steaks for juiciness, tenderness, saltiness, and overall acceptability on a 9-point hedonic scale. Enhanced steaks and roasts were more acceptable than non-enhanced controls; E+ steaks were less acceptable than E- steaks. A beef quality questionnaire revealed that color, price, visible fat and cut were the most important factors underlying beef steak purchase, while tenderness, flavor and juiciness were weighted most heavily with regard to eating satisfaction.

  7. Calculation of thermal conductivity of frozen food

    Orrego A, Carlos E.

    1998-01-01

    A simple model is presented for the presage of the thermal conductivities of frozen foods that combines different authors' proposals. For varied materials on those that there is available information of the modification of this property with the temperature in frozen systems, the comparison of the dear and empiric values is made to evaluate these predictions

  8. Frozen yogurt from sheep milk

    Elisangela de Abreu

    Full Text Available ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00% and powder for cream (2.75%, 3.00% and 3.25%. The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysis of texture-related parameters (firmness, cohesiveness, adhesiveness, and consistency of the formulations with different concentrations of emulsifier/stabilizer and cream powder showed no significant differences (p > 0.05. In sensory analysis, Formulations 3 and 4 with lower concentrations of emulsifier/stabilizer scored the highest values, thus indicating good acceptability.

  9. Chemical composition and nutritional value of the freezing consolidated burgers (Kilka–Silver carp during cold storage

    S Fathi

    2014-05-01

    Full Text Available Consolidated fish burger is a new product which is a combination of common Kilka (Clupeonellacultriventriscaspia and Silver carp (Hypophthalmichthys molitrix minced with flavors, fillers, vegetables and tofu dressing. Consolidated fish burger is produced in order to boost the nutritional value and to reduce the cost of end product. This study aimed to investigate the variations in the composition of consolidated burger during 4 months of storage at -18 °C. For this purpose, 4 types of burgers with a combination of a various percentages of Kilka and Silver carp were produced. The chemical composition by means of total protein, fat, moisture and ash contents were evaluated during preparation (zero phase and 4 months of storage. Results showed that at zero-phase protein% and moisture% in raw Silver carp was higher, whereas fat% and ash% in Kilka was found higher. Protein content in all groups was decreased during 4 months of storage. The decreasing rate was more rapid in control group as well as treatment 3. Fat percentage was dropped during the storage period and the decreasing trend in treatment 2 was found higher. In the case of moisture, the percentage was declined in all groups and in treatment 1, in particular. Considering the results, it was concluded that freezing could significantly decrease the nutritional value of the consolidated Burgers.

  10. Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.

    Arnett, E J; Fluharty, F L; Loerch, S C; Zerby, H N; Zinn, R A; Kuber, P S

    2012-03-01

    Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.

  11. High Sierra Beef Progress Update

    Ingram, Roger

    2004-01-01

    Research similar efforts in other regions Research was completed on similar efforts in other regions. There are over 300 grass-fed beef marketing operations across the United States. Here in California, there are approximately 10. Most are selling approximately 50-60 head per year. This appears to be a marketing limit for those who produce, process, market and distribute on their own. Additional labor and space requirements for marketing, storage for dry-aging, and distribution appea...

  12. Formulation and shelf-life of fish burgers served to preschool children

    Giorgio Smaldone

    2017-03-01

    Full Text Available Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP. Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control and in MAP and stored at refrigeration atemperature. Sensory, physicalchemical analysis as pH, aw, total volatile nitrogen (TVN, trimetilammine (TMA, thiobarbituric acid (TBA, free fatty acids (FFA and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

  13. Variables affecting the propensity to buy branded beef among groups of Australian beef buyers.

    Morales, L Emilio; Griffith, Garry; Wright, Victor; Fleming, Euan; Umberger, Wendy; Hoang, Nam

    2013-06-01

    Australian beef consumers have different preferences given their characteristics and the effect on expected quality of cues related to health, production process and eating experience. Beef brands using Meat Standards Australia (MSA) grades can help to signal quality and reduce consumers' uncertainty when shopping. The objective of this study is to identify the characteristics of beef buyers and their perceptions about product attributes that affect the propensity to buy branded beef. Binary logistic models were applied identifying differences between all respondents and the potential target market, including buyers in medium to high income segments, and between buyers in the target market who would buy branded beef for taste and health reasons. Variables increasing the propensity to buy branded beef include previous experience, appreciation for branded cuts and concern about quality more than size. Finally, variations in preferences for marbling and cut were found between buyers who would buy branded beef for taste and health reasons. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Peristaltic transport of a fractional Burgers' fluid with variable viscosity through an inclined tube

    Rachid, Hassan

    2015-12-01

    In the present study,we investigate the unsteady peristaltic transport of a viscoelastic fluid with fractional Burgers' model in an inclined tube. We suppose that the viscosity is variable in the radial direction. This analysis has been carried out under low Reynolds number and long-wavelength approximations. An analytical solution to the problem is obtained using a fractional calculus approach. Figures are plotted to show the effects of angle of inclination, Reynolds number, Froude number, material constants, fractional parameters, parameter of viscosity and amplitude ratio on the pressure gradient, pressure rise, friction force, axial velocity and on the mechanical efficiency.

  15. A new Riccati equation rational expansion method and its application to (2 + 1)-dimensional Burgers equation

    Wang Qi; Chen Yong; Zhang Hongqing

    2005-01-01

    In this paper, we present a new Riccati equation rational expansion method to uniformly construct a series of exact solutions for nonlinear evolution equations. Compared with most existing tanh methods and other sophisticated methods, the proposed method not only recover some known solutions, but also find some new and general solutions. The solutions obtained in this paper include rational triangular periodic wave solutions, rational solitary wave solutions and rational wave solutions. The efficiency of the method can be demonstrated on (2 + 1)-dimensional Burgers equation

  16. A Marker Method for the Solution of the Damped Burgers' Equation

    Jerome L.V. Lewandowski

    2005-01-01

    A new method for the solution of the damped Burgers equation is described. The marker method relies on the definition of a convective field associated with the underlying partial differential equation; the information about the approximate solution is associated with the response of an ensemble of markers to this convective field. Some key aspects of the method, such as the selection of the shape function and the initial loading, are discussed in some details. The marker method is applicable to a general class of nonlinear dispersive partial differential equations

  17. On the Boussinesq-Burgers equations driven by dynamic boundary conditions

    Zhu, Neng; Liu, Zhengrong; Zhao, Kun

    2018-02-01

    We study the qualitative behavior of the Boussinesq-Burgers equations on a finite interval subject to the Dirichlet type dynamic boundary conditions. Assuming H1 ×H2 initial data which are compatible with boundary conditions and utilizing energy methods, we show that under appropriate conditions on the dynamic boundary data, there exist unique global-in-time solutions to the initial-boundary value problem, and the solutions converge to the boundary data as time goes to infinity, regardless of the magnitude of the initial data.

  18. Exact traveling wave solutions of modified KdV-Zakharov-Kuznetsov equation and viscous Burgers equation.

    Islam, Md Hamidul; Khan, Kamruzzaman; Akbar, M Ali; Salam, Md Abdus

    2014-01-01

    Mathematical modeling of many physical systems leads to nonlinear evolution equations because most physical systems are inherently nonlinear in nature. The investigation of traveling wave solutions of nonlinear partial differential equations (NPDEs) plays a significant role in the study of nonlinear physical phenomena. In this article, we construct the traveling wave solutions of modified KDV-ZK equation and viscous Burgers equation by using an enhanced (G '/G) -expansion method. A number of traveling wave solutions in terms of unknown parameters are obtained. Derived traveling wave solutions exhibit solitary waves when special values are given to its unknown parameters. 35C07; 35C08; 35P99.

  19. Exact solutions of fractional mBBM equation and coupled system of fractional Boussinesq-Burgers

    Javeed, Shumaila; Saif, Summaya; Waheed, Asif; Baleanu, Dumitru

    2018-06-01

    The new exact solutions of nonlinear fractional partial differential equations (FPDEs) are established by adopting first integral method (FIM). The Riemann-Liouville (R-L) derivative and the local conformable derivative definitions are used to deal with the fractional order derivatives. The proposed method is applied to get exact solutions for space-time fractional modified Benjamin-Bona-Mahony (mBBM) equation and coupled time-fractional Boussinesq-Burgers equation. The suggested technique is easily applicable and effectual which can be implemented successfully to obtain the solutions for different types of nonlinear FPDEs.

  20. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Roast beef parboiled and steam roasted... beef parboiled and steam roasted. “Roast Beef Parboiled and Steam Roasted” shall be prepared so that... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat is...

  1. Effect of turmeric powder (Curcuma longa L. and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

    S. Mancini

    2016-06-01

    Full Text Available The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS] and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP] were evaluated. A significant interaction between storage time and formulation (P<0.001 was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.

  2. Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844

    Monjurul Haq

    2013-12-01

    Full Text Available Fish burger was produced from grass carp (Ctenophygodon idella to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F, chewy/ rubbery (C/R using 10 point scoring system by a group of 10 untrained judges (20-50 years old. The results were found as follows: color (7.25±1.15, flavor (6.67±1.17, S/F (8.47±1.20 and C/R (7.83±1.23. Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15 ± 1.16 % and 18.01±0.44 % respectively which were higher than that of fish burger, 69.46 ± 0.89 % and 16.42 ± 0.57 %, respectively. Lipid (6.64±0.15 % and ash (2.98±0.09 % contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable.

  3. Antimicrobial resistance issues in beef production

    Antimicrobial resistance threats to human health as identified have been recognized as a critical global public health concern. Linkage of some threats to beef production is discussed. The relevance to beef production of recent government actions will be examined. Prominent antimicrobial resistance ...

  4. People on the Farm: Raising Beef Cattle.

    Crain, Robert L.

    This booklet provides information on raising beef cattle through profiles of two families, the Ritschards of Colorado and the Schuttes of Missouri. Through descriptions of daily life for these families, the booklet discusses the way of life on modern beef cattle farms and the problems and decisions faced by farmers. The booklet explains how…

  5. Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger

    Stephens, Neil; Ruivenkamp, Martin

    2016-01-01

    In vitro meat, also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high profile moment in 2013 when a cultured burger was cooked and tasted in a press conference. Images of the burger featured in the international media and were circulated across the internet. These images – literally marks on a two-dimension surface - do important work in establishing what in vitro meat is and what it can do. A combination of visual semiotic...

  6. Three Different Ways of Calibrating Burger's Contact Model for Viscoelastic Model of Asphalt Mixtures by Discrete Element Method

    Feng, Huan; Pettinari, Matteo; Stang, Henrik

    2016-01-01

    modulus. Three different approaches have been used and compared for calibrating the Burger's contact model. Values of the dynamic modulus and phase angle of asphalt mixtures were predicted by conducting DE simulation under dynamic strain control loading. The excellent agreement between the predicted......In this paper the viscoelastic behavior of asphalt mixture was investigated by employing a three-dimensional discrete element method. Combined with Burger's model, three contact models were used for the construction of constitutive asphalt mixture model with viscoelastic properties...

  7. European consumers' acceptance of beef processing technologies

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; Grunert, Klaus G.

    2010-01-01

    The use of new technologies in beef production chains may affect consumers' opinion of meat products. A qualitative study was performed to investigate consumers' acceptance of seven beef processing technologies: marinating by injection aiming for increased 1) healthiness; 2) safety; and 3) eating...... adults (19-60 years old) participated in eight focus groups in Spain, France, Germany and the UK. Results suggested a relationship between acceptance of new beef products, technology familiarity and perceived risks related to its application. Excessive manipulation and fear of moving away from 'natural......' beef were considered negative outcomes of technological innovations. Beef processing technologies were predominantly perceived as valuable options for convenience shoppers and less demanding consumers. Overall, respondents supported the development of 'non-invasive' technologies that were able...

  8. The beef market in the European Union

    Nielsen, Niels Asger

    small with the largest slaughtering company slaughtering only 3% of the total. 9. Relations between industry (slaughterhouses) and farmers tend to be much looser in the beef market than it is in other agricultural markets, eg the milk market. Cattle markets are still quite important although the share......'s share of total meat consumption 3. As a consequence of the consumers' demand for convenient shopping, butcher's share of total beef sales is rapidly decreasing in Europe. 4. Changes in meat consumption have traditionally been explained by relative price and per capita income, but these economic demand...... analyses can explain a rapidly decreasing share of the variation in beef consumption. 5. Studies show that beef consumption tends to increase with age; the heavy users are found among middle-aged men. Beef consumption also increases with income and social class. 6. The most important user-oriented quality...

  9. QUALITY MANAGEMENT IN ECOLOGICAL BEEF PRODUCTION

    Cornelia Petroman

    2012-09-01

    Full Text Available Producing high quality beef asks for the implementation of a performing management of raising cattle ecologically. The main ways of improving beef quality management have a technical nature: sustaina ble grazing management to conserve floral diversity and to obtain ecological beef and rational distribution of the cattle over the grassland to facilitate vegetation recovery and to avoid the setting of invasive species. Implementing a sustainable manageme nt of the resources in the neighborhood of animal farms has beneficial effects on beef quality, brings good economic income through the practice of best beef quality management, protects the environment long - term, and reduces infrastructure expenses thus a voiding the risks of meat contamination.

  10. MOET Utility in Beef Production Strategies

    Marcel Theodor Paraschivescu

    2012-10-01

    Full Text Available The paper presents the reason of beef production for human food security and the necessity of special dairy and beefbreeds in order to balance the milk and the meat production in cattle farming. That is a difficult target for manycountries since they don’t dispose of large natural pastures to extensively feed the beef cattle herds. At the same timemany European countries breed only dual purpose cattle breeds. So the idea of intensive farming with beef breeds orcrosses is developed. To speed up this kind of programs Open MOET (Multiple Ovulation Embryo Transfer Farmtechnology is proposed and it is completed with the needed facilities for production and preservation of embryos.Concerning the MOET Farm which confers directly pure bred beef calves, emphases is put on veterinary quarantineand heifer receptors conditioning. Concerning embryo conservation the direct transfer (DT technique isrecommended. Modalities of integrating dairy farms and beef cattle farms are finally discussed as recommendedstrategy for Romanian Agriculture.

  11. Beef traders' and consumers' perceptions on the development of a ...

    Beef traders' and consumers' perceptions on the development of a natural pasture-fed beef (NPB) brand by smallholder cattle producers were investigated. In total, 18 meat traders (five abattoirs and 13 beef retailers) and 155 beef consumers were interviewed using structured questionnaires. All meat traders had the ...

  12. The North Dakota Beef Industry Survey: Implications for Extension

    Dahlen, Carl R.; Hadrich, Joleen C.; Lardy, Gregory P.

    2014-01-01

    A portion of the North Dakota Beef Industry Survey was developed to determine how educational programs can evolve to meet future needs of North Dakota beef producers. Of the 2,500 surveys mailed out to beef producers, 527 responses were completed and returned. Results highlight the level of education of North Dakota beef producers, anticipated use…

  13. 9 CFR 319.15 - Miscellaneous beef products.

    2010-01-01

    ..., the amount of such cheek meat shall be limited to 25 percent; and if in excess of natural proportions..., binders, or extenders. Beef cheek meat (trimmed beef cheeks) may be used in the preparation of hamburger... levels of up to 65 ppm may be used as a binder. Beef cheek meat (trimmed beef cheeks) may be used in the...

  14. Distribution of Escherichia coli O157:H7 in ground beef: Assessing the clustering intensity for an industrial-scale grinder and a low and localized initial contamination.

    Loukiadis, Estelle; Bièche-Terrier, Clémence; Malayrat, Catherine; Ferré, Franck; Cartier, Philippe; Augustin, Jean-Christophe

    2017-06-05

    Undercooked ground beef is regularly implicated in food-borne outbreaks involving pathogenic Shiga toxin-producing Escherichia coli. The dispersion of bacteria during mixing processes is of major concern for quantitative microbiological risk assessment since clustering will influence the number of bacteria the consumers might get exposed to as well as the performance of sampling plans used to detect contaminated ground beef batches. In this study, batches of 25kg of ground beef were manufactured according to a process mimicking an industrial-scale grinding with three successive steps: primary grinding, mixing and final grinding. The ground beef batches were made with 100% of chilled trims or with 2/3 of chilled trims and 1/3 of frozen trims. Prior grinding, one beef trim was contaminated with approximately 10 6 -10 7 CFU of E. coli O157:H7 on a surface of 0.5cm 2 to reach a concentration of 10-100cells/g in ground beef. The E. coli O157:H7 distribution in ground beef was characterized by enumerating 60 samples (20 samples of 5g, 20 samples of 25g and 20 samples of 100g) and fitting a Poisson-gamma model to describe the variability of bacterial counts. The shape parameter of the gamma distribution, also known as the dispersion parameter reflecting the amount of clustering, was estimated between 1.0 and 1.6. This k-value of approximately 1 expresses a moderate level of clustering of bacterial cells in the ground beef. The impact of this clustering on the performance of sampling strategies was relatively limited in comparison to the classical hypothesis of a random repartition of pathogenic cells in mixed materials (purely Poisson distribution instead of Poisson-gamma distribution). Copyright © 2017 Elsevier B.V. All rights reserved.

  15. Open quantum system model of the one-dimensional Burgers equation with tunable shear viscosity

    Yepez, Jeffrey

    2006-01-01

    Presented is an analysis of an open quantum model of the time-dependent evolution of a flow field governed by the nonlinear Burgers equation in one spatial dimension. The quantum model is a system of qubits where there exists a minimum time interval in the time-dependent dynamics. Each temporally discrete unitary quantum-mechanical evolution is followed by state reduction of the quantum state. The mesoscopic behavior of this quantum model is described by a quantum Boltzmann equation with a naturally emergent entropy function and H theorem and the model obeys the detailed balance principle. The macroscopic-scale effective field theory for the quantum model is derived using a perturbative Chapman-Enskog expansion applied to the linearized quantum Boltzmann equation. The entropy function is consistent with the quantum-mechanical collision process and a Fermi-Dirac single-particle distribution function for the occupation probabilities of the qubit's energy eigenstates. Comparisons are presented between analytical predictions and numerical predictions and the agreement is excellent, indicating that the nonlinear Burgers equation with a tunable shear viscosity is the operative macroscopic scale effective field theory

  16. Numerical analysis of the Burgers' equation in the presence of uncertainty

    Pettersson, Per; Iaccarino, Gianluca; Nordstroem, Jan

    2009-01-01

    The Burgers' equation with uncertain initial and boundary conditions is investigated using a polynomial chaos (PC) expansion approach where the solution is represented as a truncated series of stochastic, orthogonal polynomials. The analysis of well-posedness for the system resulting after Galerkin projection is presented and follows the pattern of the corresponding deterministic Burgers equation. The numerical discretization is based on spatial derivative operators satisfying the summation by parts property and weak boundary conditions to ensure stability. Similarly to the deterministic case, the explicit time step for the hyperbolic stochastic problem is proportional to the inverse of the largest eigenvalue of the system matrix. The time step naturally decreases compared to the deterministic case since the spectral radius of the continuous problem grows with the number of polynomial chaos coefficients. An estimate of the eigenvalues is provided. A characteristic analysis of the truncated PC system is presented and gives a qualitative description of the development of the system over time for different initial and boundary conditions. It is shown that a precise statistical characterization of the input uncertainty is required and partial information, e.g. the expected values and the variance, are not sufficient to obtain a solution. An analytical solution is derived and the coefficients of the infinite PC expansion are shown to be smooth, while the corresponding coefficients of the truncated expansion are discontinuous.

  17. The KdV—Burgers equation in a modified speed gradient continuum model

    Lai Ling-Ling; Ge Hong-Xia; Cheng Rong-Jun; Li Zhi-Peng

    2013-01-01

    Based on the full velocity difference model, Jiang et al. put forward the speed gradient model through the micro-macro linkage (Jiang R, Wu Q S and Zhu Z J 2001 Chin. Sci. Bull. 46 345 and Jiang R, Wu Q S and Zhu Z J 2002 Trans. Res. B 36 405). In this paper, the Taylor expansion is adopted to modify the model. The backward travel problem is overcome by our model, which exists in many higher-order continuum models. The neutral stability condition of the model is obtained through the linear stability analysis. Nonlinear analysis shows clearly that the density fluctuation in traffic flow leads to a variety of density waves. Moreover, the Korteweg-de Vries—Burgers (KdV—Burgers) equation is derived to describe the traffic flow near the neutral stability line and the corresponding solution for traffic density wave is derived. The numerical simulation is carried out to investigate the local cluster effects. The results are consistent with the realistic traffic flow and also further verify the results of nonlinear analysis

  18. Entropy Stable Staggered Grid Spectral Collocation for the Burgers' and Compressible Navier-Stokes Equations

    Carpenter, Mark H.; Parsani, Matteo; Fisher, Travis C.; Nielsen, Eric J.

    2015-01-01

    Staggered grid, entropy stable discontinuous spectral collocation operators of any order are developed for Burgers' and the compressible Navier-Stokes equations on unstructured hexahedral elements. This generalization of previous entropy stable spectral collocation work [1, 2], extends the applicable set of points from tensor product, Legendre-Gauss-Lobatto (LGL) to a combination of tensor product Legendre-Gauss (LG) and LGL points. The new semi-discrete operators discretely conserve mass, momentum, energy and satisfy a mathematical entropy inequality for both Burgers' and the compressible Navier-Stokes equations in three spatial dimensions. They are valid for smooth as well as discontinuous flows. The staggered LG and conventional LGL point formulations are compared on several challenging test problems. The staggered LG operators are significantly more accurate, although more costly to implement. The LG and LGL operators exhibit similar robustness, as is demonstrated using test problems known to be problematic for operators that lack a nonlinearly stability proof for the compressible Navier-Stokes equations (e.g., discontinuous Galerkin, spectral difference, or flux reconstruction operators).

  19. Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation

    Clavero, M.R.S.; Monk, J.D.; Beuchat, L.R.; Doyle, M.P.; Brackett, R.E.

    1994-01-01

    Raw ground beef patties inoculated with stationary-phase cells of Escherichia coli O157:H7, salmonellae, or Campylobacter jejuni were subjected to gamma irradiation (60Co) treatment, with doses ranging from 0 to 2.52 kGy. The influence of two levels of fat (8 to 14% [low fat] and 27 to 28% [high fat]) and temperature (frozen [-17 to -15 degrees C] and refrigerated [3 to 5 degrees C]) on the inactivation of each pathogen by irradiation was investigated. In ascending order of irradiation resistance, the D10 values ranged from 0.175 to 0.235 kGy (C. jejuni), from 0.241 to 0.307 kGy (E. coli O157:H7), and from 0.618 to 0.800 kGy (salmonellae). Statistical analysis revealed that E. coli O157:H7 had a significantly (P 0.05) higher D10 value when irradiated at -17 to -15 degrees C than when irradiated at 3 to 5 degrees C. Regardless of the temperature during irradiation, the level of fat did not have a significant effect on the D10 value. Salmonellae behaved like E. coli O157:H7 in low-fat beef, but temperature did not have a significant effect when the pathogen was irradiated in high-fat ground beef. Significantly higher D10 values were calculated for C. jejuni irradiated in frozen than in refrigerated low-fat beef. C. jejuni was more resistant to irradiation in low-fat beef than in high-fat beef when treatment was at -17 to -15 degrees C. Regardless of the fat level and temperature during inactivation, these pathogens were highly sensitive to gamma irradiation. An applied dose of 2.5 kGy would be sufficient to kill 10(8.1) E. coli O157:H7, 10(3.1) salmonellae, and 10(10.6) C. jejuni, resulting in a high probability of complete inactivation of populations much higher than those occasionally present in ground beef patties

  20. Frozen in time: permafrost and engineering problems

    Muller, Siemon W; French, Hugh M; Nelson, Frederick E

    2008-01-01

    ...), author of the first English-language book about perennially frozen ground.". "This book reads like a "how-to" manual for engineering personnel working in pioneering or primitive circumstances...

  1. Defective Reduction in Frozen Pie Manufacturing Process

    Nooted, Oranuch; Tangjitsitcharoen, Somkiat

    2017-06-01

    The frozen pie production has a lot of defects resulting in high production cost. Failure mode and effect analysis (FMEA) technique has been applied to improve the frozen pie process. Pareto chart is also used to determine the major defects of frozen pie. There are 3 main processes that cause the defects which are the 1st freezing to glazing process, the forming process, and the folding process. The Risk Priority Number (RPN) obtained from FMEA is analyzed to reduce the defects. If RPN of each cause exceeds 45, the process will be considered to be improved and selected for the corrective and preventive actions. The results showed that RPN values decreased after the correction. Therefore, the implementation of FMEA technique can help to improve the performance of frozen pie process and reduce the defects approximately 51.9%.

  2. Use of frozen section in genitourinary pathology.

    Shen, Steven S; Truong, Luan D; Ro, Jae Y; Ayala, Alberto G

    2012-08-01

    Frozen section diagnosis provides critical information for immediate surgical management decision making. Over the last several years, there have been some significant advances in treatment of genitourinary cancer, particularly with regard to surgical techniques. These changes in turn impact the type and frequency of intraoperative frozen section requests. In this review, we describe the main indications and diagnostic challenges of frozen section diagnosis during surgeries of each genitourinary organ system including prostate, kidney, bladder, testis, and penis. The pitfalls and approaches to different diagnostic situations are discussed. It is also stressed that pathologists must not only be familiar with the histological diagnosis, but also understand the limitations of frozen section diagnosis and communicate with urologists during the intraoperative treatment decision making process.

  3. Physiotherapy in frozen shoulder syndrome - literature review

    Katarzyna Korabiusz

    2017-08-01

    Full Text Available Introduction: The frozen shoulder syndrome is seen as civilization illness. A significant amount of people suffer from it. The frozen shoulder syndrome is one of the most frequent dysfunctions of pectoral girdle. It is seen as a second frequent reason for visits at General Practicioner. There are three stages of this illness, there are a lot of symptoms, but one that occurs most commonly is pain. This illness can be completely curable. Research goal: Goal of this dissertation is a review of literature about available physiotherapy methods used in frozen shoulder syndrome. Conclusion: Kinesiotherapy, kinesiotaping, criotherapy, LASER, Traebert’s currents, iontophoresis, magnetic fields, ultrasounds, massage, manual therapy and combined therapy   are effective physiotherapy methods used in treating frozen shoulder syndrome. Those methods reduce pain indispositions and increase range of movement in shoulder joint.

  4. Magnetic resonance of field-frozen and zero-field-frozen magnetic fluids

    Pereira, A.R.; Pelegrini, F.; Neto, K. Skeff; Buske, N.; Morais, P.C.

    2004-01-01

    In this study magnetic resonance was used to investigate magnetic fluid samples frozen under zero and non-zero (15 kG) external fields. The magnetite-based sample containing 2x10 17 particle/cm 3 was investigated from 100 to 400 K. Analysis of the temperature dependence of the resonance field revealed bigger magnetic structures in the frozen state than in the liquid phase. Also, differences in the mesoscopic organization in the frozen state may explain the data obtained from samples frozen under zero and non-zero fields

  5. Fertility test of frozen boar semen.

    Osinowa, O; Salamon, S

    1976-10-01

    The fertility results of two experiments are presented. In experiment 1, the semen was frozen in tris-fructose-EDTA or BF3 diluents at 0-25 X 10(9)/ml sperm concentration and extended after thawing with either seminal plasma (SP) or the freezing medium (FM) containing no cryoprotective agent. In the second experiment the semen was glycerolated by two methods, frozen at 1-0 X 10(9)/ml sperm concentration, and extended wtih FM before insemination. Fertility after double insemination within one oestrus with semen frozen in tris-fructose-EDTA or BF3 diluents varied depending on the medium used for extension of thawed semen. The farrowing rates for semen frozen in the former diluent with FM and SP post-thawing media were 4/8 and 1/8 respectively, and for semen frozen BF3 diluent with FM and SP post-thawing extenders 1/8 and 5/8. The mean farrowing for the 32 animals inseminasted was 34-4%. Pregnancies for semen frozen in tris-fructose-EDTA and glycerolated at 30 or 5 degrees C were 5/12 and 4/12 respectively, and for single and double inseminations 6/12 and 3/12 respectively. Of 24 animals inseminated 37-5% farrowed.

  6. 21 CFR 160.150 - Frozen egg whites.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg whites. 160.150 Section 160.150 Food... HUMAN CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.150 Frozen egg whites. (a) Frozen egg whites, frozen egg albumen is the food prepared by freezing...

  7. 21 CFR 160.190 - Frozen egg yolks.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen egg yolks. 160.190 Section 160.190 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.190 Frozen egg yolks. (a) Frozen egg yolks, frozen yolks is the food prepared by freezing egg yolks that...

  8. Beef healthiness and nutritional enhancement in beef as perceived by European consumers

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; van Wezemael, Lynn

    Introduction: A trend towards a higher awareness of health with respect to food intake has been noticed during the last years. This makes the concept of health in relation to beef production and consumption a highly relevant research topic. Objective: To investigate beef healthiness and nutritional...... discussions were based on a common topic guide, translated into each language. The guide consisted of several sections, including one designed to elicit information on their opinions about beef healthiness and nutritional enhancement of beef. Results: Consumers associated health with wellbeing, an absence...... of disease and a good quality of life. Healthy beef was associated with a certain bias towards a "romantic view", a concept of the traditional encompassing grass-fed beef, raised outdoors with natural food. A healthy cut of meat was expected to be natural and without additives and hormones that could affect...

  9. A model for 'sustainable' US beef production.

    Eshel, Gidon; Shepon, Alon; Shaket, Taga; Cotler, Brett D; Gilutz, Stav; Giddings, Daniel; Raymo, Maureen E; Milo, Ron

    2018-01-01

    Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of 'sustainable' beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use. Assuming today's pastureland characteristics, all of the pastureland that US beef currently use can sustainably deliver ≈45% of current production. Rewilding this pastureland's less productive half (≈135 million ha) can still deliver ≈43% of current beef production. In all considered scenarios, the ≈32 million ha of high-quality cropland that beef currently use are reallocated for plant-based food production. These plant items deliver 2- to 20-fold more calories and protein than the replaced beef and increase the delivery of protective nutrients, but deliver no B 12 . Increased deployment of rapid rotational grazing or grassland multi-purposing may increase beef production capacity.

  10. Some new exact solutions of Jacobian elliptic function about the generalized Boussinesq equation and Boussinesq-Burgers equation

    Zhang Liang; Zhang Lifeng; Li Chongyin

    2008-01-01

    By using the modified mapping method, we find some new exact solutions of the generalized Boussinesq equation and the Boussinesq-Burgers equation. The solutions obtained in this paper include Jacobian elliptic function solutions, combined Jacobian elliptic function solutions, soliton solutions, triangular function solutions

  11. Dislocation Loops with a Burgers Vector Produced by 1 MeV Electron Irradiation in FCC Copper-Nickel

    Leffers, Torben; Barlow, P.

    1975-01-01

    Dislocation loops with Burgers vector a are formed in Cu-Ni alloys during 1 MeV electron irradiation in a high-voltage electron microscope at 350°-400°C. The dislocation loops are of interstitial type and pure edge in character with line vectors. Some of the loops are seen to dissociate into loop...

  12. 'Gevangen in de waarneming': Hoe de burger de communicatiemiddelen overnam en zelf ook de bewaking ging verzorgen

    Dommering, E.

    2008-01-01

    De Abu Ghraib-foto's markeren een nieuw mediatijdperk, waarin de burgers actieve deelnemers in de media zijn geworden. In zijn afscheidscollege gaat Egbert Dommering in op de ontwikkeling van deze publieksparticipatie vanaf het moment van het afschaffen van overheidscensuur in de achttiende eeuw tot

  13. New multiple soliton solutions to the general Burgers-Fisher equation and the Kuramoto-Sivashinsky equation

    Chen Huaitang; Zhang Hongqing

    2004-01-01

    A generalized tanh function method is used for constructing exact travelling wave solutions of nonlinear partial differential equations in a unified way. The main idea of this method is to take full advantage of the Riccati equation which has more new solutions. More new multiple soliton solutions are obtained for the general Burgers-Fisher equation and the Kuramoto-Sivashinsky equation

  14. A new extended elliptic equation rational expansion method and its application to (2 + 1)-dimensional Burgers equation

    Wang Baodong; Song Lina; Zhang Hongqing

    2007-01-01

    In this paper, we present a new elliptic equation rational expansion method to uniformly construct a series of exact solutions for nonlinear partial differential equations. As an application of the method, we choose the (2 + 1)-dimensional Burgers equation to illustrate the method and successfully obtain some new and more general solutions

  15. Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger.

    Stephens, Neil; Ruivenkamp, Martin

    2016-07-02

    In vitro meat (IVM), also known as cultured meat, involves growing cells into muscle tissue to be eaten as food. The technology had its most high-profile moment in 2013 when a cultured burger was cooked and tasted in a press conference. Images of the burger featured in the international media and were circulated across the Internet. These images-literally marks on a two-dimensional surface-do important work in establishing what IVM is and what it can do. A combination of visual semiotics and narrative analysis shows that images of IVM afford readings of their story that are co-created by the viewer. Before the cultured burger, during 2011, images of IVM fell into four distinct categories: cell images, tissue images, flowcharts, and meat in a dish images. The narrative infrastructure of each image type affords different interpretations of what IVM can accomplish and what it is. The 2013 cultured burger images both draw upon and depart from these image types in an attempt to present IVM as a normal food stuff, and as 'matter in place' when placed on the plate. The analysis of individual images and the collection of images about a certain object or subject-known as the imagescape-is a productive approach to understanding the ontology and promise of IVM and is applicable to other areas of social life.

  16. Determination and assessment of total mercury levels in local, frozen and canned fish in Lebanon.

    Obeid, Pierre J; El-Khoury, Bilal; Burger, Joanne; Aouad, Samer; Younis, Mira; Aoun, Amal; El-Nakat, John Hanna

    2011-01-01

    Fish is an important constituent of the Lebanese diet. However, very little attention in our area is given to bring awareness regarding the effect of the toxicity of mercury (Hg) mainly through fish consumption. This study aimed to report analytical data on total mercury levels in several fish species for the first time in thirty years and to also made individuals aware of the presence and danger from exposure to mercury through fish consumption. Fish samples were selected from local Lebanese markets and fisheries and included 94 samples of which were fresh, frozen, processed, and canned fish. All values were reported as microgram of mercury per gram of fish based on wet weight. The level of mercury ranged from 0.0190 to 0.5700 microg/g in fresh samples, 0.0059 to 0.0665 microg/g in frozen samples, and 0.0305 to 0.1190 microg/g in canned samples. The data clearly showed that higher levels of mercury were detected in local fresh fish as opposed to other types thus placing consumers at higher risk from mercury exposure. Moreover, the data revealed that Mallifa (yellowstripe barracuda/Sphyraena chrysotaenia), Sargous (white seabream/Diplodus sargus), Ghobbos (bogue/Boops boops), and shrimp (Penaeus sp.) were among the types containing the highest amounts of mercury. On the other hand, processed fish such as fish fillet, fish burger, small shrimp and crab are found to contain lower levels of mercury and are associated with lower exposure risks to mercury. Lebanese population should therefore, be aware to consume limited amounts of fresh local fish to minimize exposure to mercury.

  17. Beef, Real Food for Real People: An Industrial Analysis of the Beef Industry

    1992-04-01

    poultry . In 1989 Amrericans spent an average of $3.89 per person per week on beef products. Consumer bought $21 billion in beef products in 1989; they...or decreases in price. If the price of beef gets to high, consumers will switch their purchase to another red meat, poultry or seafood. TECHNOLOGY...The beginning of organized labor in meatpacking occurred with the -- •formation of the Amalgamated Meat Cutters and Butcher Workman of North America

  18. Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef.

    Frelka, John C; Phinney, David M; Wick, Macdonald P; Heldman, Dennis R

    2017-12-01

    The use of kinetic models is an evolving approach to describing quality changes in foods during processes, including storage. Previous studies indicate that the oxidation rate of myoglobin is accelerated under frozen storage conditions, a phenomenon termed reverse stability. The goal of this study was to develop a model for meat pigment oxidation to incorporate the phenomenon of reverse stability. In this investigation, the model system was an aqueous extract from beef which was stored under a range of temperatures, both unfrozen and frozen. The kinetic analysis showed that in unfrozen solutions, the temperature dependence of oxidation rate followed Arrhenius kinetics. However, under in frozen solutions the rate of oxidation increased with decreasing temperature until reaching a local maximum around -20 °C. The addition of NaCl to the model system increased oxidation rates at all temperatures, even above the initial freezing temperature. This observation suggests that this reaction is dependent on the ionic strength of the solution as well as temperature. The mechanism of this deviant kinetic behavior is not fully understood, but this study shows that the interplay of temperature and composition on the rate of oxidation of meat pigments is complicated and may involve multiple mechanisms. A better understanding of the kinetics of quality loss in a meat system allows for a re-examination of the current recommendations for frozen storage. The deviant kinetic behavior observed in this study indicates that the relationship between quality loss and temperature in a frozen food is not as simple as once thought. Product-specific recommendations could be implemented in the future that would allow for a decrease in energy consumption without a significant loss of quality. © 2017 Institute of Food Technologists®.

  19. European beef consumers' interest in a beef eating-quality guarantee

    Verbeke, Wim; Van Wezemael, Lyn; de Barcellos, Marcia Dutra

    2010-01-01

    and Germany to assess their opinions about beef muscle profiling and their interest in a beef eating-quality guarantee. Findings indicate that both concepts are well accepted by European beef consumers, although not unconditional. Besides acknowledging the opportunity to purchase beef with guaranteed...... tenderness, consumers express some reserve related to the possible upgrading of lower value cuts, too much standardisation, and the fact that tenderness is to some extent subjective. They further require the system to be simple, sufficiently documented and independent-party controlled. The insights obtained...

  20. 21 CFR 146.137 - Frozen orange juice.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen orange juice. 146.137 Section 146.137 Food... Beverages § 146.137 Frozen orange juice. (a) Frozen orange juice is orange juice as defined in § 146.135, except that it is frozen. (b) The name of the food is “Frozen orange juice”. Such name may be preceded on...

  1. Analysis of forced convective modified Burgers liquid flow considering Cattaneo-Christov double diffusion

    Waqas, M.; Hayat, T.; Shehzad, S. A.; Alsaedi, A.

    2018-03-01

    A mathematical model is formulated to characterize the non-Fourier and Fick's double diffusive models of heat and mass in moving flow of modified Burger's liquid. Temperature-dependent conductivity of liquid is taken into account. The concept of stratification is utilized to govern the equations of energy and mass species. The idea of boundary layer theory is employed to obtain the mathematical model of considered physical problem. The obtained partial differential system is converted into ordinary ones with the help of relevant variables. The homotopic concept lead to the convergent solutions of governing expressions. Convergence is attained and acceptable values are certified by expressing the so called ℏ -curves and numerical benchmark. Several graphs are made for different values of physical constraints to explore the mechanism of heat and mass transportation. We explored that the liquid temperature and concentration are retard for the larger thermal/concentration relaxation time constraint.

  2. A generalized simplest equation method and its application to the Boussinesq-Burgers equation.

    Sudao, Bilige; Wang, Xiaomin

    2015-01-01

    In this paper, a generalized simplest equation method is proposed to seek exact solutions of nonlinear evolution equations (NLEEs). In the method, we chose a solution expression with a variable coefficient and a variable coefficient ordinary differential auxiliary equation. This method can yield a Bäcklund transformation between NLEEs and a related constraint equation. By dealing with the constraint equation, we can derive infinite number of exact solutions for NLEEs. These solutions include the traveling wave solutions, non-traveling wave solutions, multi-soliton solutions, rational solutions, and other types of solutions. As applications, we obtained wide classes of exact solutions for the Boussinesq-Burgers equation by using the generalized simplest equation method.

  3. Using plukenetia volubilis (sacha inchi to improve the nutritional components of burger

    Daniela Baldeón Clavijo

    2015-06-01

    Full Text Available (Received: 2015/03/18 - Accepted: 2015/05/27Three levels of paste Plukenetia volubilis (Sacha Inchi consisting of 10, 15% and 20% were evaluated to replace the weight percent lard conventionally used to improve the nutritional quality of the common hamburger, compared with a reference group. The experimental units were 10 burgers, weighing 100 g. each and a total of 120 were analyzed in a completely randomized design with three replications. The research was conducted in the Universidad Estatal Amazónica and bromatológics and microbiological analyzes to determine the quality of the raw material and products are made in laboratory of the Faculty of Chemical Sciences of the Universidad Central del Ecuador. As supplements sensory tests and studies Benefit / Cost performed. The results show the variation of 10% pulp Sacha Inchi as the most recommended for use in industry.

  4. Existence of solutions to Burgers equations in domains that can be transformed into rectangles

    Yassine Benia

    2016-06-01

    Full Text Available This work is concerned with Burgers equation $\\partial _{t}u+u\\partial_x u-\\partial _x^2u=f$ (with Dirichlet boundary conditions in the non rectangular domain $\\Omega =\\{(t,x\\in R^2;\\ 0

  5. Copepods' Response to Burgers' Vortex: Deconstructing Interactions of Copepods with Turbulence.

    Webster, D R; Young, D L; Yen, J

    2015-10-01

    This study examined the behavioral response of two marine copepods, Acartia tonsa and Temora longicornis, to a Burgers' vortex intended to mimic the characteristics of a turbulent vortex that a copepod is likely to encounter in the coastal or near-surface zone. Behavioral assays of copepods were conducted for two vortices that correspond to turbulent conditions with mean dissipation rates of turbulence of 0.009 and 0.096 cm(2) s(-3) (denoted turbulence level 2 and level 3, respectively). In particular, the Burgers' vortex parameters (i.e., circulation and rate of axial strain rate) were specified to match a vortex corresponding to the median rate of dissipation due to viscosity for each target level of turbulence. Three-dimensional trajectories were quantified for analysis of swimming kinematics and response to hydrodynamic cues. Acartia tonsa did not significantly respond to the vortex corresponding to turbulence level 2. In contrast, A. tonsa significantly altered their swimming behavior in the turbulence-level-3 vortex, including increased relative speed of swimming, angle of alignment of the trajectory with the axis of the vortex, ratio of net-to-gross displacement, and acceleration during escape, along with decreased turn frequency (relative to stagnant control conditions). Further, the location of A. tonsa escapes was preferentially in the core of the stronger vortex, indicating that the hydrodynamic cue triggering the distinctive escape behavior was vorticity. In contrast, T. longicornis did not reveal a behavioral response to either the turbulence level 2 or the level 3 vortex. © The Author 2015. Published by Oxford University Press on behalf of the Society for Integrative and Comparative Biology. All rights reserved. For permissions please email: journals.permissions@oup.com.

  6. The Burgers/squirt-flow seismic model of the crust and mantle

    Carcione, José M.; Poletto, Flavio; Farina, Biancamaria

    2018-01-01

    Part of the crust shows generally brittle behaviour while areas of high temperature and/or high pore pressure, including the mantle, may present ductile behaviour. For instance, the potential heat source of geothermal fields, overpressured formations and molten rocks. Seismic waves can be used to detect these conditions on the basis of reflection and transmission events. Basically, from the elastic-plastic point of view the seismic properties (seismic velocity, quality factor and density) depend on effective pressure and temperature. Confining and pore pressures have opposite effects on these properties, and high temperatures may induce a similar behaviour by partial melting. In order to model these effects, we consider a poro-viscoelastic model based on the Burgers mechanical element and the squirt-flow model to represent the properties of the rock frame to describe ductility in which deformation takes place by shear plastic flow, and to model local and global fluid flow effects. The Burgers element allows us to model the effects of the steady-state creep flow on the dry-rock frame. The stiffness components of the brittle and ductile media depend on stress and temperature through the shear viscosity, which is obtained by the Arrhenius equation and the octahedral stress criterion. Effective pressure effects are taken into account in the dry-rock moduli by using exponential functions whose parameters are obtained by fitting experimental data as a function of confining pressure. Since fluid effects are important, the density and bulk modulus of the saturating fluids (water at sub- and supercritical conditions) are modeled by using the equations provided by the NIST website. The squirt-flow model has a single free parameter represented by the aspect ratio of the grain contacts. The theory generalizes a preceding theory based on Gassmann (low-frequency) moduli to the more general case of the presence of local (squirt) flow and global (Biot) flow, which contribute with

  7. Prevalence and antimicrobial resistance of Bacillus cereus isolated from beef products in Egypt

    Reyad Shawish

    2017-12-01

    Full Text Available Foodborne pathogens have the main concern in public health and food safety. Bacillus cereus food poisoning is one of the most important foodborne pathogens worldwide. In the present study, a total of 200 random beef product samples were collected from different supermarkets located at Menofia and Cairo governorates were examined for the presence of B. cereus. In addition, the presence of some virulence encoding genes was evaluated using Multiplex PCR. Finally, the antibiogram testing was conveyed to illustrate the resistance pattern of the confirmed B. cereus. The data showed that B. cereus was recovered from 22.5%, 30%, 25%, 37.5% and 15% of the minced meat, burger, sausage, kofta, and luncheon respectively. Among the 20 examined isolates 18/20 (90% were harbor hblC enterotoxin encoding gene compared with 20/20 (100 were have cytK enterotoxin encoding gene. The isolated strains of B. cereus were resistant to penicillin G and sensitive to oxacillin, clindamycin, vancomycin, erythromycin, gentamicin, ciprofloxacin, and ceftriaxone. In all, the obtained data showed the importance of emerging B. cereus in disease control and prevention programs, and in regular clinical and food quality control laboratories in Egypt.

  8. ROMANIAN BEEF AND VEAL MEAT MARKET ANALYSIS

    ilvius T. STANCIU

    2014-06-01

    Full Text Available Current nutritional trends, oriented towards a healthy nutrition, lead to the re-evaluation of the share held by beef in the diet of the population. The demand for beef and veal at European and global market level can represent a significant opportunity to increase domestic producers’ business. Though cattle breeding is a traditional activity for the indigenous population from rural areas, livestock for slaughter have decreased steadily in the last years, thus the domestic market being dependent on imports. Romanian natural potential allows the achievement of sufficient production to meet domestic and export demand for beef, which brings high income for producers. The article proposes a review of the domestic production of beef and veal, their consumption and the origin of products on the domestic market in the European and international context.

  9. Antimicrobial usage and resistance in beef production

    Cameron, Andrew; McAllister, Tim A.

    2016-01-01

    Antimicrobials are critical to contemporary high-intensity beef production. Many different antimicrobials are approved for beef cattle, and are used judiciously for animal welfare, and controversially, to promote growth and feed efficiency. Antimicrobial administration provides a powerful selective pressure that acts on the microbial community, selecting for resistance gene determinants and antimicrobial-resistant bacteria resident in the bovine flora. The bovine microbiota includes many harm...

  10. Hedonic Retail Beef and Pork Product Prices

    Parcell, Joseph L.; Schroeder, Ted C.

    2007-01-01

    Consumer-level hedonic models are estimated to determine factors affecting retail pork and beef meat cuts. Results indicate that brand premium and discount varies across private, national, and store brands and that brand premium varies across meat cuts carrying the same brand name. Product size discounts are linear for beef and nonlinear for pork, meat items on sale are significantly discounted to non-sale items, specialty stores typically will not garner higher prices than supermarket/grocer...

  11. Salmonella in beef and produce from honduras.

    Maradiaga, Martha; Miller, Mark F; Thompson, Leslie; Pond, Ansen; Gragg, Sara E; Echeverry, Alejandro; Garcia, Lyda G; Loneragan, Guy H; Brashears, Mindy M

    2015-03-01

    Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs. Retail produce samples (cantaloupes, cilantro, cucumbers, leafy greens, peppers, and tomatoes; n = 573) were purchased in three major cities of Honduras, and retail whole-muscle beef (n = 555) samples were also purchased in four major cities. Additionally, both hide and beef carcass (n = 141) samples were collected from two Honduran abattoirs. Whole-muscle beef samples were obtained using a sponge hydrated with buffered peptone water, and 10 ml of the buffered peptone water rinsate of each produce sample was collected with a dry sponge and placed in a bag to be transported back to the United States. Salmonella was detected using a commercially available, closeplatform PCR system, and positive samples were subjected to culture on selective media to obtain isolates. Overall, the prevalence of Salmonella-positive samples, based on PCR detection in Honduras (n = 555) retail beef was 10.1% (95% confidence interval = 7.8, 12.9), whereas 7.8% (n = 141) of beef carcass and hides samples were positive in both beef plants. The overall Salmonella prevalence for all produce samples (n = 573) collected was 2.1% (95% confidence interval = 1.2, 3.6). The most common serotypes identified in Honduras were Salmonella Typhimurium followed by Derby. These results provide an indication of Salmonella contamination of beef and produce in Honduras. Developing a Salmonella baseline for Latin America through an initial investigation like the one presented here contributes to a broader global understanding of the potential exposure through food, thus providing insight into the needs for control strategies.

  12. Vitamin D-biofortified beef

    Duffy, Sarah K.; O'Doherty, John V.; Rajauria, Gaurav

    2018-01-01

    This study investigates dietary fortification of heifer feeds with cholecalciferol and ergocalciferol sources and effects on beef total vitamin D activity, vitamer, respective 25-hydroxymetabolite contents, and meat quality. Thirty heifers were allocated to one of three dietary treatments [(1......) basal diet + 4000 IU of vitamin D3 (Vit D3); (2) basal diet + 4000 IU of vitamin D2 (Vit D2); and (3) basal diet + 4000 IU of vitamin D2-enriched mushrooms (Mushroom D2)] for a 30 day pre-slaughter period. Supplementation of heifer diets with Vit D3 yielded higher (p ...) total vitamin D activity (by 38–56%; p vitamin D source, carcass characteristics, sensory and meat quality parameter were unaffected (p > 0.05) by the dietary...

  13. Creep feeding nursing beef calves.

    Lardy, Gregory P; Maddock, Travis D

    2007-03-01

    Creep feeding can be used to increase calf weaning weights. However, the gain efficiency of free-choice, energy-based creep feeds is relatively poor. Generally, limit-feeding, high-protein creep feeds are more efficient, and gains may be similar to those produced by creep feeds offered free choice. Creep feeding can increase total organic matter intake and improve the overall energy status of the animal. Creep-fed calves tend to acclimate to the feedlot more smoothly than unsupplemented calves. Furthermore, provision of a high-starch creep feed may have a positive influence on subsequent carcass quality traits. Creep feeding can be applied to numerous environmental situations to maximize calf performance; however, beef cattle producers should consider their individual situations carefully before making the decision to creep feed.

  14. Radiotreated cocoa powder for frozen elaboration

    Rodriguez Jorge, M.; Alvarez Gil, M.; Prieto Miranda, E.; Morales Valladares, M.

    1995-01-01

    The aim of the present papers is to study the possibilities of 2.0 kGy gamma radiotreated cocoa powder to be used in the elaboration of powder mixture for the preparation of chocolate frozen. Three industrial productions were carried out. Microbiological and organoleptic evaluations of the final product were performed. The results showed that the use of radurized cocoa powder in the frozen elaboration is feasible. A good hygienic quality of this product was obtained and no organoleptic alterations were detected [es

  15. DEMAND FOR BEEF IN THE PROVINCE OF YOGYAKARTA

    Sulistiya

    2014-07-01

    Full Text Available RACT Protein consumption level of society in Yogyakarta Province has yet to meet the target, but the beef is a source of animal protein that is easily obtainable. Therefore, research on the analysis of demand for beef in this province needs to be done. Objective: (1 Determine the factors that affect the demand for beef in Yogyakarta. (2 Determine the own price elasticity and income elasticity of demand for beef in this province, and to know the cross-price elasticity of demand for beef to changes in the price of mutton, chicken, rice, and cooking oil. Metode: descriptive statistics, followed by inductive statistics , and hypothesis testing. The data used are primary and secondary data. Data were analyzed by multiple linear regression with the value of t and F tests, and analysis of the coefficient of determination. Results: Taken together, the factors that affect the demand for beef in the province is the price of beef, mutton, chicken, rice, cooking oil, income, number of inhabitants. Individually, beef demand is influenced by the price of beef and income residents. Beef inelastic demand means that beef is the daily necessities that are affordable and easy to obtain population of Yogyakarta Province. The increase in income population does not add to demand for beef. Substitutes of beef in the province is goat and chicken, while the complementary goods are rice and cooking oil.

  16. Thawing and storage system for frozen food in the food service industries

    Komada, Hitoshi; Tamura, Toshiyuki

    1988-02-01

    Thawing and storage system for frozen food in the food service industries was studied. The air flowing system was adequate for thawing owing to the convenience and quality retaining. Thawing time could not be reduced at 98% humidity and over 5/sup 0/C, even if the thawing temperature was elevated, and was lengthened at 5/sup 0/C or less. Further the thawing time could not be reduced by increasing the flowing speed at 1m/s or more. When the humidity was 65%, the thawing time was lengthened by 15%. The free drip was increased linearly with the increase of thawing temperature, so that a little higher thawing temperature than the frozen one was preferable. After the completion of thawing, the food was cooled suddenly in the pressing process to uniform the thawing and prevent the surface drip. Considering the structure decomposition and change, the storage temperature of -1/sup 0/C and the variation of +0.5/sup 0/C were desirable. The newly developed high humidity thawing cabinet resulted the better recovery of cell structure, less dripping amount and high quality thawing. A Super Chiller employing an inverter compressor resulted lower temperature variation and was effective for beef curing. (25 figs, 7 tabs, 4 refs)

  17. Quantifying the aging response and nutrient composition for muscles of the beef round.

    Dixon, C L; Woerner, D R; Tokach, R J; Chapman, P L; Engle, T E; Tatum, J D; Belk, K E

    2012-03-01

    The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: adductor, gastrocnemius, gracilis, pectineus, and superficial digital flexor. Each pair of muscles was cut into 7 steaks and randomly assigned to 1 of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 d, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A 2-way interaction was detected (P digital flexor decreased with increased time of postmortem aging. Quality grade did not affect (P > 0.05) WBSF values for the adductor, gastrocnemius, pectineus, and superficial digital flexor muscles. Exponential decay models were used to predict the change in WBSF from 2 to 28 d postmortem (aging response). The adductor, gastrocnemius, Select gracilis, Premium Choice gracilis, and pectineus required 21, 14, 23, 23, and 25 d, respectively, to complete the majority of the aging response. To determine the nutrient composition of the adductor, gastrocnemius, gracilis, pectineus, semimembranosus, and superficial digital flexor, bottom and inside rounds were collected from 10 USDA Select and 10 Premium USDA Choice carcasses and fabricated into the respective muscles, cut into 2.54-cm cubes, frozen (-20°C), and then homogenized. The adductor, gracilis, pectineus, semimembranosus, and superficial digital flexor were analyzed for DM, moisture, CP, and ash percentages. All muscles were evaluated for total lipid, fatty acid, and cholesterol composition. When quality grades were combined

  18. Sewage Effluent Infiltrates Frozen Forest Soil

    Alfred Ray Harris

    1976-01-01

    Secondarily treated sewage effluent, applied at the rate of 1 and 2 inches per week, infiltrated a frozen Sparta sand soil forested with jack pine and scrub oak. Maximum frost depth in treated plots averaged 60 cm and in check plots averages 35 cm. Nitrogen was mobile with some accumulation. Phosphorus was absorbed.

  19. Modeling snowmelt infiltration in seasonally frozen ground

    Budhathoki, S.; Ireson, A. M.

    2017-12-01

    In cold regions, freezing and thawing of the soil govern soil hydraulic properties that shape the surface and subsurface hydrological processes. The partitioning of snowmelt into infiltration and runoff has also important implications for integrated water resource management and flood risk. However, there is an inadequate representation of the snowmelt infiltration into frozen soils in most land-surface and hydrological models, creating the need for improved models and methods. Here we apply, the Frozen Soil Infiltration Model, FroSIn, which is a novel algorithm for infiltration in frozen soils that can be implemented in physically based models of coupled flow and heat transport. In this study, we apply the model in a simple configuration to reproduce observations from field sites in the Canadian prairies, specifically St Denis and Brightwater Creek in Saskatchewan, Canada. We demonstrate the limitations of conventional approaches to simulate infiltration, which systematically over-predict runoff and under predict infiltration. The findings show that FroSIn enables models to predict more reasonable infiltration volumes in frozen soils, and also represent how infiltration-runoff partitioning is impacted by antecedent soil moisture.

  20. Ion induced polymerization in benzene frozen films

    Calcagno, G [Catania Univ. (Italy). Ist. di Fisica; Strazzulla, G [Catania Univ. (Italy). Osservatorio Astrofisico; Fichera, M; Foti, G [Catania Univ. (Italy). Ist. di Radiologia

    1983-07-01

    The cross section of the polymerization process induced by energetic protons colliding with frozen benzene layers has been measured. The results have been described by a simple theory and they show that the process is a volume one occurring along the ion track and interesting all of the crossed layers.

  1. SMOKED AND FROZEN FISH CONSUMPTION AND MARKETING ...

    Apusigah

    There is also a high demand for fish because it is an important source of cheap first class protein ... While hotel kitchens deep fry, grill and bake for ... fish and the price per kilogram of both smoked and frozen fish with a view to improving the.

  2. Simulation of seismic waves in the brittle-ductile transition (BDT) using a Burgers model

    Poletto, Flavio; Farina, Biancamaria; Carcione, José Maria

    2014-05-01

    The seismic characterization of the brittle-ductile transition (BDT) in the Earth's crust is of great importance for the study of high-enthalpy geothermal fields in the proximity of magmatic zones. It is well known that the BDT can be viewed as the transition between zones with viscoelastic and plastic behavior, i.e., the transition between the upper, cooler, brittle crustal zone, and the deeper ductile zone. Depending on stress and temperature conditions, the BDT behavior is basically determined by the viscosity of the crustal rocks, which acts as a key factor. In situ shear stress and temperature are related to shear viscosity and steady-state creep flow through the Arrhenius equation, and deviatory stress by octahedral stress criterion. We present a numerical approach to simulate the propagation of P-S and SH seismic waves in a 2D model of the heterogeneous Earth's crust. The full-waveform simulation code is based on a Burgers mechanical model (Carcione, 2007), which enables us to describe both the seismic attenuation effects and the steady-state creep flow (Carcione and Poletto, 2013; Carcione et al. 2013). The differential equations of motion are calculated for the Burgers model, and recast in the velocity-stress formulation. Equations are solved in the time domain using memory variables. The approach uses a direct method based on the Runge-Kutta technique, and the Fourier pseudo-spectral methods, for time integration and for spatial derivation, respectively. In this simulation we assume isotropic models. To test the code, the signals generated by the full-waveform simulation algorithm are compared with success to analytic solutions obtained with different shear viscosities. Moreover, synthetic results are calculated to simulate surface and VSP seismograms in a realistic rheological model with a dramatic temperature change, to study the observability of BDT by seismic reflection methods. The medium corresponds to a selected rheology of the Iceland scenario

  3. Frozen orbit realization using LQR analogy

    Nagarajan, N.; Rayan, H. Reno

    In the case of remote sensing orbits, the Frozen Orbit concept minimizes altitude variations over a given region using passive means. This is achieved by establishing the mean eccentricity vector at the orbital poles i.e., by fixing the mean argument of perigee at 90 deg with an appropriate eccentricity to balance the perturbations due to zonal harmonics J2 and J3 of the Earth's potential. Eccentricity vector is a vector whose magnitude is the eccentricity and direction is the argument of perigee. The launcher dispersions result in an eccentricity vector which is away from the frozen orbit values. The objective is then to formulate an orbit maneuver strategy to optimize the fuel required to achieve the frozen orbit in the presence of visibility and impulse constraints. It is shown that the motion of the eccentricity vector around the frozen perigee can be approximated as a circle. Combining the circular motion of the eccentricity vector around the frozen point and the maneuver equation, the following discrete equation is obtained. X(k+1) = AX(k) + Bu(k), where X is the state (i.e. eccentricity vector components), A the state transition matrix, u the scalar control force (i.e. dV in this case) and B the control matrix which transforms dV into eccentricity vector change. Based on this, it is shown that the problem of optimizing the fuel can be treated as a Linear Quadratic Regulator (LQR) problem in which the maneuver can be solved by using control system design tools like MATLAB by deriving an analogy LQR design.

  4. Multi-wave solutions of the space–time fractional Burgers and Sharma–Tasso–Olver equations

    Emad A.-B. Abdel-Salam

    2016-03-01

    Full Text Available Based on the improved generalized exp-function method, the space–time fractional Burgers and Sharma–Tasso–Olver equations were studied. The single-wave, double-wave, three-wave and four-wave solution discussed. With the best of our knowledge, some of the results are obtained for the first time. The improved generalized exp-function method can be applied to other fractional differential equations.

  5. Multi-wave solutions of the space–time fractional Burgers and Sharma–Tasso–Olver equations

    Emad A.-B. Abdel-Salam; Gamal F. Hassan

    2016-01-01

    Based on the improved generalized exp-function method, the space–time fractional Burgers and Sharma–Tasso–Olver equations were studied. The single-wave, double-wave, three-wave and four-wave solution discussed. With the best of our knowledge, some of the results are obtained for the first time. The improved generalized exp-function method can be applied to other fractional differential equations.

  6. Solar vision Amsterdam. Citizens and businesses go for the sun; Zonvisie Amsterdam. Burgers en bedrijven gaan voor de zon

    Stam, T.; Diependaal, F.; Van ' t Hull, C.

    2013-06-15

    In the Solar Vision it is explained how the Amsterdam municipality plans to enable its citizens and businesses to realize their own solar energy project. The Solar Vision is prepared based on input from residents, businesses and institutions [Dutch] In de zonvisie staat hoe de gemeente Amsterdam haar burgers en bedrijven in staat wil stellen om hun eigen zonne-energieproject te realiseren. De zonvisie is mede opgesteld op basis van input van bewoners, bedrijven en instellingen.

  7. Surface perturbations of a shallow viscous fluid heated from below and the (2+1)-dimensional Burgers equation

    Kraenkel, R.A.; Pereira, J.G.; Manna, M.A.

    1991-01-01

    The (2+1)-dimensional Burgers equation is obtained as the equation of motion governing the surface perturbations of a shallow viscous fluid heated from below, provided the Rayleigh number of the system satisfy the condition R ≠ 30. A solution to this equation is explicity exhibited and it is argued that it describes the nonlinear evolution of a nearly one-dimensional kink. (author)

  8. Bayesian inverse problems in measure spaces with application to Burgers and Hamilton–Jacobi equations with white noise forcing

    Hoang, Viet Ha

    2012-01-01

    This paper formulates Bayesian inverse problems for inference in a topological measure space given noisy observations. Conditions for the validity of the Bayes’ formula and the well posedness of the posterior measure are studied. The abstract theory is then applied to Burgers and Hamilton–Jacobi equations on a semi-infinite time interval with forcing functions which are white noise in time. Inference is made on the white noise forcing, assuming the Wiener measure as the prior. (paper)

  9. HEDONIC DEMAND ANALYSIS FOR BEEF IN BENIN METROPOLIS

    BIUAGRIC2

    2013-02-11

    Feb 11, 2013 ... implicit demand for beef within the framework of a hedonic analysis, and the implicit or shadow price of beef were examined. Primary data ... results of the Hedonic analysis showed that, with an average unit price of N836.57 for beef, a consumer is strongly willing to pay ... method and strategies. Lancaster ...

  10. The Gassmann-Burgers Model to Simulate Seismic Waves at the Earth Crust And Mantle

    Carcione, José M.; Poletto, Flavio; Farina, Biancamaria; Craglietto, Aronne

    2017-03-01

    The upper part of the crust shows generally brittle behaviour while deeper zones, including the mantle, may present ductile behaviour, depending on the pressure-temperature conditions; moreover, some parts are melted. Seismic waves can be used to detect these conditions on the basis of reflection and transmission events. Basically, from the elastic-plastic point of view the seismic properties (seismic velocity and density) depend on effective pressure and temperature. Confining and pore pressures have opposite effects on these properties, such that very small effective pressures (the presence of overpressured fluids) may substantially decrease the P- and S-wave velocities, mainly the latter, by opening of cracks and weakening of grain contacts. Similarly, high temperatures induce the same effect by partial melting. To model these effects, we consider a poro-viscoelastic model based on Gassmann equations and Burgers mechanical model to represent the properties of the rock frame and describe ductility in which deformation takes place by shear plastic flow. The Burgers elements allow us to model the effects of seismic attenuation, velocity dispersion and steady-state creep flow, respectively. The stiffness components of the brittle and ductile media depend on stress and temperature through the shear viscosity, which is obtained by the Arrhenius equation and the octahedral stress criterion. Effective pressure effects are taken into account in the dry-rock moduli using exponential functions whose parameters are obtained by fitting experimental data as a function of confining pressure. Since fluid effects are important, the density and bulk modulus of the saturating fluids (water and steam) are modeled using the equations provided by the NIST website, including supercritical behaviour. The theory allows us to obtain the phase velocity and quality factor as a function of depth and geological pressure and temperature as well as time frequency. We then obtain the PS and SH

  11. Burgers Vector Analysis of Vertical Dislocations in Ge Crystals by Large-Angle Convergent Beam Electron Diffraction.

    Groiss, Heiko; Glaser, Martin; Marzegalli, Anna; Isa, Fabio; Isella, Giovanni; Miglio, Leo; Schäffler, Friedrich

    2015-06-01

    By transmission electron microscopy with extended Burgers vector analyses, we demonstrate the edge and screw character of vertical dislocations (VDs) in novel SiGe heterostructures. The investigated pillar-shaped Ge epilayers on prepatterned Si(001) substrates are an attempt to avoid the high defect densities of lattice mismatched heteroepitaxy. The Ge pillars are almost completely strain-relaxed and essentially defect-free, except for the rather unexpected VDs. We investigated both pillar-shaped and unstructured Ge epilayers grown either by molecular beam epitaxy or by chemical vapor deposition to derive a general picture of the underlying dislocation mechanisms. For the Burgers vector analysis we used a combination of dark field imaging and large-angle convergent beam electron diffraction (LACBED). With LACBED simulations we identify ideally suited zeroth and second order Laue zone Bragg lines for an unambiguous determination of the three-dimensional Burgers vectors. By analyzing dislocation reactions we confirm the origin of the observed types of VDs, which can be efficiently distinguished by LACBED. The screw type VDs are formed by a reaction of perfect 60° dislocations, whereas the edge types are sessile dislocations that can be formed by cross-slips and climbing processes. The understanding of these origins allows us to suggest strategies to avoid VDs.

  12. Comparison between results of solution of Burgers' equation and Laplace's equation by Galerkin and least-square finite element methods

    Adib, Arash; Poorveis, Davood; Mehraban, Farid

    2018-03-01

    In this research, two equations are considered as examples of hyperbolic and elliptic equations. In addition, two finite element methods are applied for solving of these equations. The purpose of this research is the selection of suitable method for solving each of two equations. Burgers' equation is a hyperbolic equation. This equation is a pure advection (without diffusion) equation. This equation is one-dimensional and unsteady. A sudden shock wave is introduced to the model. This wave moves without deformation. In addition, Laplace's equation is an elliptical equation. This equation is steady and two-dimensional. The solution of Laplace's equation in an earth dam is considered. By solution of Laplace's equation, head pressure and the value of seepage in the directions X and Y are calculated in different points of earth dam. At the end, water table is shown in the earth dam. For Burgers' equation, least-square method can show movement of wave with oscillation but Galerkin method can not show it correctly (the best method for solving of the Burgers' equation is discrete space by least-square finite element method and discrete time by forward difference.). For Laplace's equation, Galerkin and least square methods can show water table correctly in earth dam.

  13. Where's the beef? Retail channel choice and beef preferences in Argentina.

    Colella, Florencia; Ortega, David L

    2017-11-01

    Argentinean beef is recognized and demanded internationally. Locally, consumers are often unable to afford certified beef products, and may rely on external cues to determine beef quality. Uncovering demand for beef attributes and marketing them accordingly, may require an understanding of consumers' product purchasing strategies, which involves retailer choice. We develop a framework utilizing latent class analysis to identify consumer groups with different retailer preferences, and separately estimate their demand for beef product attributes. This framework accounts for the interrelationship between consumers' choice of retail outlets and beef product preferences. Our analysis of data from the city of Buenos Aires identifies two groups of consumers, a convenience- (67%) and a service- (33%) oriented group. We find significant differences in demand for beef attributes across these groups, and find that the service oriented group, while not willing to pay for credence attributes, relies on a service-providing retailer-namely a butcher-as a source of product quality assurance. Copyright © 2017. Published by Elsevier Ltd.

  14. BeefTracker: Spatial Tracking and Geodatabase for Beef Herd Sustainability and Lifecycle Analysis

    Oltjen, J. W.; Stackhouse, J.; Forero, L.; Stackhouse-Lawson, K.

    2015-12-01

    We have developed a web-based mapping platform named "BeefTracker" to provide beef cattle ranchers a tool to determine how cattle production fits within sustainable ecosystems and to provide regional data to update beef sustainability lifecycle analysis. After initial identification and mapping of pastures, herd data (class and number of animals) are input on a mobile device in the field with a graphical pasture interface, stored in the cloud, and linked via the web to a personal computer for inventory tracking and analysis. Pasture use calculated on an animal basis provides quantifiable data regarding carrying capacity and subsequent beef production to provide more accurate data inputs for beef sustainability lifecycle analysis. After initial testing by university range scientists and ranchers we have enhanced the BeefTracker application to work when cell service is unavailable and to improve automation for increased ease of use. Thus far experiences with BeefTracker have been largely positive, due to livestock producers' perception of the need for this type of software application and its intuitive interface. We are now in the process of education to increase its use throughout the U.S.

  15. Use of fresh versus frozen or blast-frozen grapes for small-scale fermentation

    Schmid F

    2011-10-01

    Full Text Available Frank Schmid, Vladimir Jiranek School of Agriculture, Food and Wine, The University of Adelaide; and Wine Innovation Cluster, The Waite Campus, Glen Osmond, South Australia, Australia Background: This paper firstly examines the validity of using laboratory-scale fermentations as a means of correlating winemaking outcomes with larger industrial scale fermentations. Secondly, conventional and blast-freezing of whole bunches were investigated for their relative suitability as methods of preservation as determined by the nature of the resulting wines. Methods: Red must fermentations were compared at the laboratory 80 kg scale, and the more industrially representative 500 kg pilot scale. Fermentation profiles and duration for both scales were found to be very similar. Whole bunches were either slow/conventionally frozen (−20°C, or quickly/blast-frozen (−25°C. Results: Wines made from frozen grapes compared well with the wine made from the fresh must. Color and chemical analyses of the wines revealed few differences. A duo-trio sensory evaluation showed that wine from blast-frozen grapes was more similar to the fresh wines than wines from conventional frozen grapes. Conclusion: The findings of this research suggest that whole-bunch blast-freezing of grapes is preferable to conventional freezing. Keywords: wine color, research winemaking, frozen grapes

  16. 48 CFR 852.246-72 - Frozen processed foods.

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

  17. 48 CFR 846.302-72 - Frozen processed foods.

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

  18. 48 CFR 870.111-5 - Frozen processed food products.

    2010-10-01

    ... products. (3) Frozen bakery products. (b) All procured frozen processed food products that contain meat... frozen bakery products that ship products in interstate commerce are required to comply with the Federal... products. 870.111-5 Section 870.111-5 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS...

  19. 21 CFR 146.146 - Frozen concentrated orange juice.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen concentrated orange juice. 146.146 Section... Fruit Juices and Beverages § 146.146 Frozen concentrated orange juice. (a) Frozen concentrated orange juice is the food prepared by removing water from the juice of mature oranges as provided in § 146.135...

  20. A comparison of γ-irradiation and microwave treatments on the lipids and microbiological pattern of beef liver

    Daw, Z. Y.

    2001-02-01

    Full Text Available The effects of γ-irradiation (0, 2.5, 5 and, 10 kGy and microwaves (generated from an oven at low and defrost settings for 0.5, 1 and 2 min treatments on the chemical composition and microbiological aspects of beef liver samples were studied. The chemical and microbiological analyses were performed on the non-treated and treated beef liver immediately after treatments and during frozen storage (-18ºC for 3 months. The chemical analyses of beef liver lipids showed that acid, peroxide and TBA values were slightly increased after irradiation treatments and also during frozen storage (-18ºC. On the contrary, iodine value of the treated beef liver was decreased. Irradiation treatments remarkably reduced the total bacterial counts in beef liver. The percent reduction of bacterial load for beef liver exposed to microwaves generated from an oven at defrost mode for 2 min and after 3 months at -18ºC was 62%. The bacterial load for beef liver exposed to γ-irradiation at 10 kGy after 3 months at -18ºC was decreased by 98%. Hence, γ-irradiation treatment was far better than microwave treatment for reduction of the associated microorganisms with beef liver. Salmonellae was not detected in non-irradiated and irradiated beef liver throughout the storage period.Se estudiaron los efectos de los tratamientos por irradiación γ (0, 2.5, 5 y 10 kGy y microondas (generados en un horno a nivel bajo y de descongelación durante 0.5, 1 y 2 min sobre la composición química y aspectos microbiológicos de las muestras de hígado de vaca. Los análisis químicos y microbiológicos se llevaron a cabo en hígado de vaca tratado y no tratado al inicio y durante el almacenamiento en congelador a -18ºC durante 3 meses. Los análisis químicos de los lípidos de hígado de vaca mostraron que los índices de acidez, peróxido y TBA se incrementaron ligeramente después de los tratamientos por irradiación y durante el almacenamiento en congelador (-18

  1. Beef cow-calf production.

    Feuz, Dillon M; Umberger, Wendy J

    2003-07-01

    Cow-calf production occurs in all 50 states over varied resource bases and under vastly different environmental conditions. Multiple breeds exist and management styles and objectives are as numerous as the number of cow-calf producers. There is not one area of the country, one breed of cattle, or one management style that is most profitable for producing cows and calves. There are, however, some common strategies that can be employed by cow-calf producers to enhance profitability. Costs need to be controlled without jeopardizing cow herd productivity or net returns. It appears that the cost associated with purchased and harvested feeds varies considerably across operations. Understanding cyclic and seasonal price patterns, weight-price slides, cattle shrink, and other marketing costs can help producers enhance their profit by marketing (and not by just selling) their cattle. Producers with superior cattle genetics can become part of a specific alliance or, at a minimum, document the performance of their cattle so that they can get paid for the superior genetics. The beef industry is changing and will likely continue to change. Cow-calf producers will need to examine their own management practices to determine whether they are optimal for the current industry. Those producers who are most adept at matching their management abilities to their cattle type, their resource base, and the appropriate market outlet will be the most successful in the future.

  2. Comparative composition, diversity, and abundance of oligosaccharides in early lactation milk from commercial dairy and beef cows

    Sischo, William M.; Short, Diana M.; Geissler, Mareen; Bunyatratchata, Apichaya; Barile, Daniela

    2017-01-01

    Prebiotics are nondigestible dietary ingredients, usually oligosaccharides (OS), that provide a health benefit to the host by directly modulating the gut microbiota. Although there is some information describing OS content in dairy-source milk, no information is available to describe the OS content of beef-source milk. Given the different trait emphasis between dairy and beef for milk production and calf survivability, it is plausible that OS composition, diversity, and abundance differ between production types. The goal of this study was to compare OS in milk from commercial dairy and beef cows in early lactation. Early-lactation multiparous cows (5–12 d in milk) from 5 commercial Holstein dairy herds and 5 Angus or Angus hybrid beef herds were sampled once. Milk was obtained from each enrolled cow and frozen on the farm. Subsequently, each milk sample was assessed for total solids, pH, and OS content and relative abundance. Oligosaccharide diversity and abundance within and between samples was transformed through principal component analysis to reduce data complexity. Factors from principal component analysis were used to create similarity clusters, which were subsequently used in a multivariate logistic regression. In total, 30 OS were identified in early-lactation cow milk, including 21 distinct OS and 9 isomers with unique retention times. The majority of OS detected in the milk samples were present in all individual samples regardless of production type. Two clusters described distribution patterns of OS for the study sample; when median OS abundance was compared between the 2 clusters, we found that overall OS relative abundance was consistently greater in the cluster dominated by beef cows. For several of the structures, including those with known prebiotic effect, the difference in abundance was 2- to 4-fold greater in the beef-dominated cluster. Assuming that beef OS content in milk is the gold standard for cattle, it is likely that preweaning dairy

  3. The E-assessment burger: Supporting the Before and After in E-Assessment Systems

    Anne Adams

    2015-08-01

    Full Text Available This paper describes a threshold concept-driven e-assessment system that supports teachers in writing effective formative multiple-choice questions, creating quizzes tailored to students’ learning pathways. The system, which has been co-designed with teachers, acts as the ‘bun’ on either side of an ‘e-assessment burger’ pedagogically scaffolding quiz creation (the top of the bun, integrating the quiz within personalized learning trajectories (the burger and feeding the results back to the learners and teachers to guide the direction of future learning pathways (the bottom of the bun. The evaluation with 26 students in 3 subjects across two schools identified that supporting the before and after e-assessment empowers a shift in teachers’ encouragement for student ownership of assessment, guiding their learning pathways. Teachers also provide insights into how the system scaffolding and visualisations inspired changes to sequencing learning and teaching practices. In conclusion the changing role of assessment within a school ecosystem is debated.

  4. Incorporating reproductive management of beef heifers into a veterinary practice.

    Poock, Scott E; Payne, Craig A

    2013-11-01

    Veterinarians play an important role in reproductive management of dairy herds across the United States; however, in many cases, their involvement in reproductive management of beef herds has been limited. The reasons for this vary; however, there are ways for veterinarians to become more actively involved in reproductive management of US beef herds. Veterinarians can have an impact on producers' profits by implementing their skills and knowledge to beef heifer development programs. This article provides an overview of the services veterinarians can provide to beef cattle producers that pertain to reproductive management of replacement beef heifers. Published by Elsevier Inc.

  5. Impact of product familiarity on beef quality perception

    Banovic, Marija; Fontes, Magda Aguiar; Barreira, Maria Madalena

    2012-01-01

    This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High-familiarity consumers tend to use the color of the meat to assess beef quality......, whereas low-familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high-familiarity consumers’ ability to form quality expectations that are predictive of their quality experience is no better...

  6. IMPACT OF EXPORTS ON THE U.S. BEEF INDUSTRY

    Van Eenoo, Edward, Jr.; Peterson, Everett B.; Purcell, Wayne D.

    2000-01-01

    Policy and programmatic decisions dealing with beef exports require good information as to the impact of exports on the domestic beef industry. This paper utilizes a partial equilibrium model of the world beef market to assess the impacts on the U.S. beef sector of increases in real income in major beef importing countries, the impacts of changes in the prices of pork and poultry products, and the impacts of changes in the price of feedgrains. A one percent increase in real GDP in Canada, Jap...

  7. Frozen shoulder and the Big Five personality traits.

    Debeer, Philippe; Franssens, Fien; Roosen, Isabelle; Dankaerts, Wim; Claes, Laurence

    2014-02-01

    In the past, several studies have suggested the existence of a "periarthritic personality" in patients with frozen shoulder. We conducted a study to determine differences in personality traits in patients with primary and secondary frozen shoulders. We prospectively evaluated 118 patients (84 women and 34 men; mean age, 53.8 years; SD 7.56) with a frozen shoulder. Of these patients, 48 had an idiopathic frozen shoulder and 70 had a secondary frozen shoulder. Personality traits were determined by the NEO Five-Factor Inventory (NEO-FFI) scale. This questionnaire measures the 5 major personality traits and is based on the norms determined in a neutral test situation for 2415 controls. Compared with healthy controls, no differences in personality traits were found in patients with primary and secondary frozen shoulder, except for Conscientiousness and Extraversion, for which patients with secondary frozen shoulder scored significantly higher than healthy controls. Patients with primary frozen shoulder scored significantly higher on Openness to Experience than did patients with secondary frozen shoulder; on the other 4 Big Five personality traits, no significant differences were found between patients with primary and secondary frozen shoulder. More specifically, patients with idiopathic frozen shoulder did not score higher on the trait Neuroticism as would be expected from previous publications. Our study results do not indicate that patients with an idiopathic frozen shoulder have a specific personality compared with healthy controls. Only a few differences were found in personality traits when the entire frozen shoulder group was compared with healthy controls and between patients with primary and secondary frozen shoulders. The results of this study suggest that these differences are not sufficient to speak about a specific "frozen shoulder personality." Copyright © 2014 Journal of Shoulder and Elbow Surgery Board of Trustees. Published by Mosby, Inc. All rights

  8. The beef market in the European Union

    Nielsen, Niels Asger; Jeppesen, Lisbeth Fruensgaard

    characteristics determining the consumers' value perception of a piece of meat appear to be fat, tenderness, taste and freshness. 7. The primary production of beef is fragmented in most European countries and the average number of cattle at a European cattle farm is only slowly rising. Two thirds of the cows...... of cattle going through markets is declining. 10. Product quality has been very difficult to control in the beef sector. The cattle supplied for slaughtering is of a very varying quality with regard to important consumer-oriented quality characteristics like tenderness and taste, and the lack...

  9. The Jefferson Lab Frozen Spin Target

    Christopher Keith, James Brock, Christopher Carlin, Sara Comer, David Kashy, Josephine McAndrew, David Meekins, Eugene Pasyuk, Joshua Pierce, Mikell Seely

    2012-08-01

    A frozen spin polarized target, constructed at Jefferson Lab for use inside a large acceptance spectrometer, is described. The target has been utilized for photoproduction measurements with polarized tagged photons of both longitudinal and circular polarization. Protons in TEMPO-doped butanol were dynamically polarized to approximately 90% outside the spectrometer at 5 T and 200-300 mK. Photoproduction data were acquired with the target inside the spectrometer at a frozen-spin temperature of approximately 30 mK with the polarization maintained by a thin, superconducting coil installed inside the target cryostat. A 0.56 T solenoid was used for longitudinal target polarization and a 0.50 T dipole for transverse polarization. Spin relaxation times as high as 4000 hours were observed. We also report polarization results for deuterated propanediol doped with the trityl radical OX063.

  10. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    2010-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means... 21 Food and Drugs 2 2010-04-01 2010-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen fresh.â 101.95 Section 101.95 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

  11. Frozen soil barriers for hazardous waste confinement

    Dash, J.G.; Leger, R.; Fu, H.Y.

    1997-01-01

    Laboratory and full field measurements have demonstrated the effectiveness of artificial ground freezing for the containment of subsurface hazardous and radioactive wastes. Bench tests and a field demonstration have shown that cryogenic barriers are impenetrable to aqueous and non aqueous liquids. As a result of the successful tests the US Department of Energy has designated frozen ground barriers as one of its top ten remediation technologies

  12. Improvement of bacteriological quality of frozen chicken by gamma radiation

    Nouchpramool, K.; Prachasitthisak, Y.; Charoen, S.; Kanarat, S.; Kanignunta, K.; Tangwongsupang, S.

    1986-12-01

    The possible use of gamma irradiation at doses of 1.6 to 4.0 kGy to improve bacteriological quality of frozen chicken was investigated. The effects of gamma irradiation on salmonella viability in frozen chicken and on sensory quality of frozen chicken were also evaluated. D 10 -values for different isolated strains of salmonella in frozen chicken varied from 0.41 to 0.57 kGy. A dose of 4 kGy is required for a seven log cycle reduction of salmonella contamination in frozen chicken. Approximately 21 per cent of frozen chicken examined were contaminated with salmonella. Salmonella typhimurium, salmonella virchow, and salmonella java were predominant. Irradiation of frozen chicken at a minimum dose of 3.2 kGy eliminated salmonella, coliform, Escherichia coli, and Staphylococcus aureus and, in addition, reduced baterial load by 2 log cycles. Faecal streptococci was still present in a 3.2 kGy samples but in a very small percentage and the count was not over 100 colonies per g. Discoloring of chicken meat was noted after a 2 kGy treatment. The sensory quality of frozen chicken irradiated at 3 and 4 kGy tended to decrease during frozen storage but was within the acceptable range on a nine point hedonic scale even after eight months of frozen storage. Dosage at 3.2 kGy appeared to be sufficient for improving bacteriological quality of frozen chicken

  13. Temperature Effects on Free Radicals in Gamma-sterilized Beef

    Pramanik, S. I.; Jahan, M. S.

    1999-11-01

    Gamma irradiation has become the method of choice for sterilizing frozen meat and their products to reduce levels of food-borne pathogens and to extend shelf life. In this report we have employed ESR technique for detection of free radicals in sterilized and non-sterilized dry beef without bone. We have also determined the heating effects on free radicals at temperatures 176^°C and 250^°C. Meat samples were dried in a food dehydrator at 60^°C and were packaged in dry N_2. They were then sterilized by γ-irradiation (2.5 MRad), ground into powder, and placed in ESR sample tubes. Non-sterilized powder samples were used as control. While all powder samples, sterilized or not, produced a broad single line in the ESR spectra with (Δ H_pp ~ 9 G) and g = 2.013, the radical concentration in the sterilized samples increased by a factor of five. Heat treatment at 176^°C produced similar radicals. But, when samples were heated 250^°C different radical species were formed which are characterized by narrow width (Δ H_pp ~ 6 G) and lower g-value (g =2.010). In contrast with previous work, where free radicals in chicken bones were reduced by heating [1], we observed an increase in concentration. Results of structural analyses of the radicals will be presented. Ref.[1]: Radiat. Phys. Chem., 49, 477-481, 1997. Work supported by Grants from the University of Memphis

  14. Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

    Shaheen Mohmed S.

    2016-12-01

    Full Text Available In the present study the effect of chitosan/fructose Maillard reaction products (CF-MRPs as antioxidant and antimicrobial agents was evaluated and applied on minced beef meat during frozen storage. Antioxidant and antimicrobial properties of chitosan-fructose complexes were tested. Anti-oxidant properties were measured by the DPPH, β-carotene and ABTS methods. These three methods showed the same profile of antioxidant activity. Chitosan with 4% fructose autoclaved for 45 min (CF9 showed to have the most effective antioxidant activity. It was demonstrated that the browning product exhibited antioxidant activity. For antimicrobial activity, most chitosan-fructose complexes were less effective than chitosan. Thus, MRPs derived from chitosan-sugar model system can be promoted as a novel antioxidant to prevent lipid oxidation in minced beef. Chitosan-sugar complex could be a potential alternative natural product for synthetic food additive replacement that would additionally meet consumer safety requirement.

  15. MODELLING SOLUTIONS TO THE KdV-BURGERS EQUATION IN THE CASE OF NONHOMOGENEOUS DISSIPATIVE MEDIA

    V. Samokhin Alexey

    2017-01-01

    Full Text Available The behavior of the soliton type solutions to the KdV-Burgers equation is studied numerically in the case of non- homogeneous dissipative media. A soliton moves from left to right and it does not change its form. The solitons with great- er amplitude are narrower and move faster. The aim of the presented research is to study the behavior of the soliton that, while moving in nondissipative medium encounters a barrier (finite or infinite with finite constant dissipation; one may imagine an impulse of light meeting on its way a partially absorbing layer. The modelling included the case of a finite dis- sipative layer similar to a wave passing through the air-glass-air as well as a wave passing from a nondissipative layer into a dissipative one (similar to the passage of light from air to water. The present paper is a continuation of the authors’ pub- lications. New results include a numerical model of the wave’s behavior for different types of the media non-homogeneity. The dissipation predictably results in reducing the soliton’s amplitude, but some new effects occur in the case of finite piecewise constant barrier on the soliton path: after the wave leaves the dissipative barrier it retains, on the whole, a soliton form yet some small and rapidly decreasing oscillations arises in front of the soliton. These oscillations are getting larger and spread as the soliton is moving of the barrier; the distance between the soliton and the oscillation grows. That is, the oscillations are faster than the soliton. The modelling used the Maple software PDETools packet; these activities were time and resources consuming.

  16. Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products.

    López-Vargas, Jairo H; Fernández-López, Juana; Pérez-Álvarez, José Ángel; Viuda-Martos, Manuel

    2014-06-01

    The aim of this work determined the technological, nutritional and sensory characteristics of pork burgers, added with different concentrations (2.5 and 5%) of passion fruit albedo (PFA) co-product, obtained from passion fruit juice processing. The addition of PFA on pork burgers improves their nutritional value (higher fiber content). In raw and cooked burger, all textural parameters, except springiness and cohesiveness, were affected by the incorporation of PFA. PFA addition was found to be effective improving the cooking yield, moisture retention and fat retention. The raw and cooked pork burgers added with PFA had lower TBA values and lower counts of aerobic mesophilic bacteria and enterobacteria than the control samples. No Escherichia coli and molds were found in the samples. The overall acceptability scores showed that the most appreciated sample was the one containing 2.5% PFA. According to the results obtained, 2.5 and 5% of PFA addition can be recommended in pork burger production as a new dietary fiber source. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Comparative biomechanical study between fresh frozen bone and fresh frozen pasteurized bone process

    Ferdiansyah Abdurrahman

    1999-01-01

    To observe the biomechanical properties difference between fresh frozen bone and fresh frozen pasteurized bone process Thirty eight femurs bones taken from 6 years old primate.(macaca fascicularis) from Primate Nursery Center LIPI Bogor, 20 bones were 6 cm cut for bending test and 18 remains were 3 cm cut for compression test. All bones were frozen and then divided into two groups for each biomechanical study. First group (I 0 bones for bending test and 9 bones for compression test) were undergone fresh frozen procession only. The second group with the same amount was undergone fresh frozen and pasteurized on 60 degree C for three hours. Bending test was done until the bones were broken on control group and pasteurized group and the result was compared, the same procedure was done for compression test. The study was done in room temperature. The biomechanical test result was analyzed by two independent T tests. The bending test control group has ( mean 0.097 N / mm sup 2 (SD = 0.007) and the pasteurized group ( mean 0. I 0 1 N / mm sup 2 (SD = 0.0 1 3), there was no significant difference (p 0.399). The compression test control group has ( = mean 0.71 N / mm sup 2 (SD=0.128)where as the pasteurized group has(mean 0.50N/mm sup 2 (SD=0.111),there was significant difference (p =0.004) From the result biomechanical study on bending test, there was no significant difference of bone strength, whereas on compression test the fresh frozen with pasteurized bone group is 125% stronger than control group. The result of this study will be very useful for reconstruction bone allograft

  18. Beef Species Symposium: an assessment of the 1996 Beef NRC: metabolizable protein supply and demand and effectiveness of model performance prediction of beef females within extensive grazing systems.

    Waterman, R C; Caton, J S; Löest, C A; Petersen, M K; Roberts, A J

    2014-07-01

    Interannual variation of forage quantity and quality driven by precipitation events influence beef livestock production systems within the Southern and Northern Plains and Pacific West, which combined represent 60% (approximately 17.5 million) of the total beef cows in the United States. The beef cattle requirements published by the NRC are an important tool and excellent resource for both professionals and producers to use when implementing feeding practices and nutritional programs within the various production systems. The objectives of this paper include evaluation of the 1996 Beef NRC model in terms of effectiveness in predicting extensive range beef cow performance within arid and semiarid environments using available data sets, identifying model inefficiencies that could be refined to improve the precision of predicting protein supply and demand for range beef cows, and last, providing recommendations for future areas of research. An important addition to the current Beef NRC model would be to allow users to provide region-specific forage characteristics and the ability to describe supplement composition, amount, and delivery frequency. Beef NRC models would then need to be modified to account for the N recycling that occurs throughout a supplementation interval and the impact that this would have on microbial efficiency and microbial protein supply. The Beef NRC should also consider the role of ruminal and postruminal supply and demand of specific limiting AA. Additional considerations should include the partitioning effects of nitrogenous compounds under different physiological production stages (e.g., lactation, pregnancy, and periods of BW loss). The intent of information provided is to aid revision of the Beef NRC by providing supporting material for changes and identifying gaps in existing scientific literature where future research is needed to enhance the predictive precision and application of the Beef NRC models.

  19. left-angle 100 right-angle Burgers vector in single phase γ' material verified by image simulation

    Link, T.; Knobloch, C.; Glatzel, U.

    1998-01-01

    The deformation mechanisms of Ni 3 Al, an ordered L1 2 or γ' phase, is under intense research since Westbrook showed the increase of its hardness with temperature in 1957. The super dislocations of this ordered phase normally have Burgers vectors rvec b = a left-angle 110 right-angle, disassociated in either two a/2 left-angle 110 right-angle or two rvec b = a/3 left-angle 112 right-angle, depending on deformation temperature and rate. Recent observations in [111] oriented γ' specimens suggest that additional dislocations with the shorter Burgers vector rvec b = a left-angle 100 right-angle might be active. Dislocations with rvec b = a left-angle 110 right-angle on cube glide planes have a Schmidt factor of 0.47 and on octahedral planes of 0.27. Dislocations with rvec b = a left-angle 100 right-angle have a Schmidt factor of 0.47 for {110} glide planes and 0.33 for cube glide planes. The a left-angle 100 right-angle Burgers vector is the shortest of all complete dislocations of the L1 2 structure and creates no planar fault like antiphase boundaries or stacking faults. Due to the [111] oriented stress axis, which is used in this contribution, plastic deformation by a left-angle 100 right-angle dislocations as well as cube glide planes for left-angle 110 right-angle dislocations is encouraged. These dislocations could be reaction products, but will soon after contribute to deformation

  20. Microbial quality of equine frozen semen.

    Corona, A; Cherchi, R

    2009-10-01

    Bacteriological surveillance is little applied in management of equine frozen semen but it is quite important to verify the microbial contamination in order to find out the chance of transmission of pathology to the mare in AI. Authors describe a qualitative and quantitative analysis for bacterial contamination on long time (3-17 years) equine frozen semen stored in liquid nitrogen. The semen checked, produced in Italy and in another Europe country, was cryopreserved in liquid nitrogen inside sealed plastic straws. One hundred and ten straws were checked out for pathogenic and no pathogenic bacteria, aerobes and anaerobes and fungi (moulds and yeasts). The Total Microbial Charge was quite variable with an average of about 1.4 x 10(5)CFU/ml. Mostly the microbial agents identified were fungi (17.5%), Enterobacter-coccus spp. (15%), Pseudomonas spp. (6.25%), Stenothophomonas maltophila (6.25%) and anaerobic bacteria like Propionibacterium granulosum (7.5%) and Clostridium spp. (3.75%). 3.75% were unidentified Gram-negative rod and cocci. Streptococcus spp., Staph. aureus, E. coli, Th. equigenitalis and Mycoplasma spp. were not detected. The most represented species were Enterobacter-coccus spp. (1.1 x 10(5)CFU/ml), St. maltophila (8 x 10(4)CFU/ml) and Pr. granulosum (7 x 10(4)CFU/ml) while yeast and even more moulds were little abundant (4.7 x 10(4) and 3.4 x 10(4)CFU/ml respectively). The knowledge of equine frozen semen microbial quality is essential to check out transmission of venereal disease and improve the quality of cryopreserved germplasm.

  1. Exact Solutions of the Time Fractional BBM-Burger Equation by Novel (G′/G-Expansion Method

    Muhammad Shakeel

    2014-01-01

    Full Text Available The fractional derivatives are used in the sense modified Riemann-Liouville to obtain exact solutions for BBM-Burger equation of fractional order. This equation can be converted into an ordinary differential equation by using a persistent fractional complex transform and, as a result, hyperbolic function solutions, trigonometric function solutions, and rational solutions are attained. The performance of the method is reliable, useful, and gives newer general exact solutions with more free parameters than the existing methods. Numerical results coupled with the graphical representation completely reveal the trustworthiness of the method.

  2. Local Fractional Operator for a One-Dimensional Coupled Burger Equation of Non-Integer Time Order Parameter

    Sunday O. Edeki

    2018-03-01

    Full Text Available In this study, approximate solutions of a system of time-fractional coupled Burger equations were obtained by means of a local fractional operator (LFO in the sense of the Caputo derivative. The LFO technique was built on the basis of the standard differential transform method (DTM. Illustrative examples used in demonstrating the effectiveness and robustness of the proposed method show that the solution method is very efficient and reliable as – unlike the variational iteration method – it does not depend on any process of identifying Lagrange multipliers, even while still maintaining accuracy.

  3. Travelling wave solutions of two-dimensional Korteweg-de Vries-Burgers and Kadomtsev-Petviashvili equations

    Estevez, P G; Kuru, S; Negro, J; Nieto, L M

    2006-01-01

    The travelling wave solutions of the two-dimensional Korteweg-de Vries-Burgers and Kadomtsev-Petviashvili equations are studied from two complementary points of view. The first one is an adaptation of the factorization technique that provides particular as well as general solutions. The second one applies the Painleve analysis to both equations, throwing light on some aspects of the first method and giving an explanation to some restriction on the coefficients, as well as the relation between factorizations and integrals of motion

  4. BEHAVIOR OF SOLUTIONS FOR RADIALLY SYMMETRIC SOLUTIONS FOR BURGERS EQUATION WITH A BOUNDARY CORRESPONDING TO THE RAREFACTION WAVE

    Hashimoto, Itsuko

    2016-01-01

    We investigate the large-time behavior of the radially symmetric solution for Burgers equation on the exterior of a small ball in multi-dimensional space, where the boundary data and the data at the far field are prescribed. In a previous paper [1], we showed that, for the case in which the boundary data is equal to $0$ or negative, the asymptotic stability is the same as that for the viscous conservation law. In the present paper, it is proved that if the boundary data i...

  5. Do beef risk perceptions or risk attitudes have a greater effect on the beef purchase decisions of Canadian consumers?

    Yang, Jun; Goddard, Ellen

    2011-01-01

    Cluster analysis is applied in this study to group Canadian households by two characteristics, their risk perceptions and risk attitudes toward beef. There are some similarities in demographic profiles, meat purchases, and bovine spongiform encephalopathy (BSE) media recall between the cluster that perceives beef to be the most risky and the cluster that has little willingness to accept the risks of eating beef. There are similarities between the medium risk perception cluster and the medium risk attitude cluster, as well as between the cluster that perceives beef to have little risk and the cluster that is most willing to accept the risks of eating beef. Regression analysis shows that risk attitudes have a larger impact on household-level beef purchasing decisions than do risk perceptions for all consumer clusters. This implies that it may be more effective to undertake policies that reduce the risks associated with eating beef, instead of enhancing risk communication to improve risk perceptions. Only for certain clusters with higher willingness to accept the risks of eating beef might enhancing risk communication increase beef consumption significantly. The different role of risk perceptions and risk attitudes in beef consumption needs to be recognized during the design of risk management policies.

  6. A windowless frozen hydrogen target system

    Knowles, P.E.; Beer, G.A.; Beveridge, J.L.

    1995-06-01

    A cryogenic target system has been constructed in which gaseous mixtures of all three hydrogen isotopes have been frozen onto a thin, 65 mm diameter gold foil. The foil is cooled to 3 K while inside a 70 K radiation shield, all of which is mounted in a vacuum system maintained at 10 -9 torr. Stable multi-layer hydrogen targets of known uniformity and thickness have been maintained for required measurement times of up to several days. To date, hundreds of targets have been successfully used in muon-catalyzed fusion experiments at TRIUMF. (author). 12 refs., 6 figs

  7. Prediction of snowmelt infiltration into frozen soils

    Tao, Y.X.; Gray, D.M.

    1994-01-01

    A numerical model is presented, based on the local volume averaging formulation of transport phenomena in porous media, for simulating meltwater infiltration into unsaturated, frozen soil. With the defined flow and freezing boundary conditions at the snow-soil interface, using the concept of a surface local averaging volume, the time variation in profiles of temperature, liquid/ice content, infiltration/percolation rates, and rate of phase change in upper soil layers are predicted. In addition to a parametric analysis, model estimates of infiltration are compared with quantities calculated from field measurements of soil moisture changes and temperature during snow cover ablation, showing a reasonable agreement

  8. Clinical Outcomes after Arthroscopic Release for Recalcitrant Frozen Shoulder

    Ebrahimzadeh, Mohammad H; Moradi, Ali; Pour, Mostafa Khalili; Moghadam, Mohammad Hallaj; Kachooei, Amir Reza

    2014-01-01

    Background: To explain the role of arthroscopic release in intractable frozen shoulders. We used different questionnaires and measuring tools to understand whether arthroscopic release is the superior modality to treat patients with intractable frozen shoulders. Methods: Between 2007 and 2013, in a prospective study, we enrolled 80 patients (52 females and 28 males) with recalcitrant frozen shoulder, who underwent arthroscopic release at Ghaem Hospital, a tertiary referral center, in Mashhad,...

  9. The Weighted Burgers Vector: a new quantity for constraining dislocation densities and types using electron backscatter diffraction on 2D sections through crystalline materials.

    Wheeler, J; Mariani, E; Piazolo, S; Prior, D J; Trimby, P; Drury, M R

    2009-03-01

    The Weighted Burgers Vector (WBV) is defined here as the sum, over all types of dislocations, of [(density of intersections of dislocation lines with a map) x (Burgers vector)]. Here we show that it can be calculated, for any crystal system, solely from orientation gradients in a map view, unlike the full dislocation density tensor, which requires gradients in the third dimension. No assumption is made about gradients in the third dimension and they may be non-zero. The only assumption involved is that elastic strains are small so the lattice distortion is entirely due to dislocations. Orientation gradients can be estimated from gridded orientation measurements obtained by EBSD mapping, so the WBV can be calculated as a vector field on an EBSD map. The magnitude of the WBV gives a lower bound on the magnitude of the dislocation density tensor when that magnitude is defined in a coordinate invariant way. The direction of the WBV can constrain the types of Burgers vectors of geometrically necessary dislocations present in the microstructure, most clearly when it is broken down in terms of lattice vectors. The WBV has three advantages over other measures of local lattice distortion: it is a vector and hence carries more information than a scalar quantity, it has an explicit mathematical link to the individual Burgers vectors of dislocations and, since it is derived via tensor calculus, it is not dependent on the map coordinate system. If a sub-grain wall is included in the WBV calculation, the magnitude of the WBV becomes dependent on the step size but its direction still carries information on the Burgers vectors in the wall. The net Burgers vector content of dislocations intersecting an area of a map can be simply calculated by an integration round the edge of that area, a method which is fast and complements point-by-point WBV calculations.

  10. Optimal Replacement and Management Policies for Beef Cows

    W. Marshall Frasier; George H. Pfeiffer

    1994-01-01

    Beef cow replacement studies have not reflected the interaction between herd management and the culling decision. We demonstrate techniques for modeling optimal beef cow replacement intervals and discrete management policies by incorporating the dynamic effects of management on future productivity when biological response is uncertain. Markovian decision analysis is used to identify optimal beef cow management on a ranch typical of the Sandhills region of Nebraska. Issues of breeding season l...

  11. Inactivation of Salmonellae in Frozen Catfish by Gamma Irradiation

    Nouchpramoon, Kovit; Amsiri, Jarurat

    2003-06-01

    The effect of gamma irradiation on salmonellae viability in frozen catfish was investigated using fresh cut of catfish artificially contaminated with stationary phase cells of salmonellae, frozen at-18 οC and irradiated with does ranging from 0.0 to 2.4 kGy. The D 10 values for ten serovars of salmonellae ranged from 0.47 to 0.77 kGy. Salmonella Enteritidis was the most resistant serovars found in frozen catfish. Dosage at 2.5 kGy would be sufficient to kill 10 3 . 2 Salmonella Enteritidis that may occasionally present in frozen catfish

  12. Frozen Microemulsions for MAPLE Immobilization of Lipase

    Valeria Califano

    2017-12-01

    Full Text Available Candida rugosa lipase (CRL was deposited by matrix assisted pulsed laser evaporation (MAPLE in order to immobilize the enzyme with a preserved native conformation, which ensures its catalytic functionality. For this purpose, the composition of the MAPLE target was optimized by adding the oil phase pentane to a water solution of the amino acid 3-(3,4-dihydroxyphenyl-2-methyl-l-alanine (m-DOPA, giving a target formed by a frozen water-lipase-pentane microemulsion. Fourier transform infrared (FTIR spectroscopy and atomic force microscopy (AFM were used to investigate the structure of MAPLE deposited lipase films. FTIR deconvolution of amide I band indicated a reduction of unfolding and aggregation, i.e., a better preserved lipase secondary structure in the sample deposited from the frozen microemulsion target. AFM images highlighted the absence of big aggregates on the surface of the sample. The functionality of the immobilized enzyme to promote transesterification was determined by thin layer chromatography, resulting in a modified specificity.

  13. The diabetic frozen shoulder: arthroscopic release.

    Ogilvie-Harris, D J; Myerthall, S

    1997-02-01

    Seventeen patients who were diabetics developed frozen shoulders which failed to respond to conservative management. They had persistent pain, stiffness, and limited function. An arthroscopic release was performed by progressively releasing the anterior structures from superior to inferior. Starting from the interval area we progressed to the anterior superior glenohumeral ligament, the intra-articular portion of the subscapularis, the anterior capsule, and the inferior capsule. Postoperatively physiotherapy was carried out daily to maintain the range of movement. At a follow up of 1 to 5 years the patients were assessed using the American Shoulder Society scheme. In addition the patients were assessed preoperatively and postoperatively on four criteria; pain, external rotation, abduction, and function. We found that the patients were statistically significantly improved in all four categories. Thirteen of the 17 patients had no pain, full range of motion compared with the opposite side, and full function. There was one poor result with no improvement. The remaining three patients had improved but still had residual abnormalities. We consider arthroscopic release to be an effective treatment for the resistant diabetic frozen shoulder.

  14. Painleve analysis and transformations for a generalized two-dimensional variable-coefficient Burgers model from fluid mechanics, acoustics and cosmic-ray astrophysics

    Wei, Guang-Mei

    2006-01-01

    Generalized two-dimensional variable-coefficient Burgers model is of current value in fluid mechanics, acoustics and cosmic-ray astrophysics. In this paper, Painleve analysis leads to the constraints on the variable coefficients for such a model to pass the Painleve test and to an auto-Baecklund transformation. Moreover, four transformations from this model are constructed, to the standard two-dimensional and one-dimensional Burgers models with the relevant constraints on the variable coefficients via symbolic computation. By virtue of the given transformations the properties and solutions of this model can be obtained from those of the standard two-dimensional and one-dimensional ones

  15. Numerical solution to generalized Burgers'-Fisher equation using Exp-function method hybridized with heuristic computation.

    Suheel Abdullah Malik

    Full Text Available In this paper, a new heuristic scheme for the approximate solution of the generalized Burgers'-Fisher equation is proposed. The scheme is based on the hybridization of Exp-function method with nature inspired algorithm. The given nonlinear partial differential equation (NPDE through substitution is converted into a nonlinear ordinary differential equation (NODE. The travelling wave solution is approximated by the Exp-function method with unknown parameters. The unknown parameters are estimated by transforming the NODE into an equivalent global error minimization problem by using a fitness function. The popular genetic algorithm (GA is used to solve the minimization problem, and to achieve the unknown parameters. The proposed scheme is successfully implemented to solve the generalized Burgers'-Fisher equation. The comparison of numerical results with the exact solutions, and the solutions obtained using some traditional methods, including adomian decomposition method (ADM, homotopy perturbation method (HPM, and optimal homotopy asymptotic method (OHAM, show that the suggested scheme is fairly accurate and viable for solving such problems.

  16. Numerical solution to generalized Burgers'-Fisher equation using Exp-function method hybridized with heuristic computation.

    Malik, Suheel Abdullah; Qureshi, Ijaz Mansoor; Amir, Muhammad; Malik, Aqdas Naveed; Haq, Ihsanul

    2015-01-01

    In this paper, a new heuristic scheme for the approximate solution of the generalized Burgers'-Fisher equation is proposed. The scheme is based on the hybridization of Exp-function method with nature inspired algorithm. The given nonlinear partial differential equation (NPDE) through substitution is converted into a nonlinear ordinary differential equation (NODE). The travelling wave solution is approximated by the Exp-function method with unknown parameters. The unknown parameters are estimated by transforming the NODE into an equivalent global error minimization problem by using a fitness function. The popular genetic algorithm (GA) is used to solve the minimization problem, and to achieve the unknown parameters. The proposed scheme is successfully implemented to solve the generalized Burgers'-Fisher equation. The comparison of numerical results with the exact solutions, and the solutions obtained using some traditional methods, including adomian decomposition method (ADM), homotopy perturbation method (HPM), and optimal homotopy asymptotic method (OHAM), show that the suggested scheme is fairly accurate and viable for solving such problems.

  17. Beef cattle growing and backgrounding programs.

    Peel, Derrell S

    2003-07-01

    The stocker industry is one of many diverse production and marketing activities that make up the United States beef industry. The stocker industry is probably the least understood industry sector and yet it plays a vital role in helping the industry exploit its competitive advantage of using forage resources and providing an economical means of adjusting the timing and volume of cattle and meat in a complex market environment.

  18. Irish Corned Beef: A Culinary History

    Mac Con Iomaire, Máirtín; Gallagher, Pádraic Óg

    2011-01-01

    This article proposes that a better knowledge of culinary history enriches all culinary stakeholders. The article will discuss the origins and history of corned beef in Irish cuisine and culture. It outlines how cattle have been central to the ancient Irish way of life for centuries, but were cherished more for their milk than their meat. In the early modern period, with the decline in the power of the Gaelic lords, cattle became and economic commodity that was exported to England. The Cattle...

  19. Determinants of Beef and Pork Brand Equity

    Parcell, Joseph L.; Schroeder, Ted C.

    2003-01-01

    A set of consumer-level characteristic demand models were estimated to determine the level of brand equity for pork and beef meat cuts. Results indicate that brand premiums and discounts vary by private, national, and store brands; and brand equity varies across meat cuts carrying the same brand name. Other results are that product size discounts are linear, meat items on sale are significantly discounted to non-sale items, specialty stores typically do not garner higher prices than supermark...

  20. Distinct physicochemical characteristics of different beef from ...

    Jane

    2011-04-11

    Apr 11, 2011 ... A total of 30 Qinchuan cattle were used to investigate the physicochemical characteristics of beef from three different parts of cattle carcass, ... fed the same diets at 4 to 5 kg/day (48.78% corn, 20.43% bran, 26% corn grit, 1.97% cotton cake, 2.3% vitamin and mineral supplement and 0.5% salt) for a fattening ...

  1. Pressure resistance of cold-shocked Escherichia coli O157:H7 in ground beef, beef gravy and peptone water.

    Baccus-Taylor, G S H; Falloon, O C; Henry, N

    2015-06-01

    (i) To study the effects of cold shock on Escherichia coli O157:H7 cells. (ii) To determine if cold-shocked E. coli O157:H7 cells at stationary and exponential phases are more pressure-resistant than their non-cold-shocked counterparts. (iii) To investigate the baro-protective role of growth media (0·1% peptone water, beef gravy and ground beef). Quantitative estimates of lethality and sublethal injury were made using the differential plating method. There were no significant differences (P > 0·05) in the number of cells killed; cold-shocked or non-cold-shocked. Cells grown in ground beef (stationary and exponential phases) experienced lowest death compared with peptone water and beef gravy. Cold-shock treatment increased the sublethal injury to cells cultured in peptone water (stationary and exponential phases) and ground beef (exponential phase), but decreased the sublethal injury to cells in beef gravy (stationary phase). Cold shock did not confer greater resistance to stationary or exponential phase cells pressurized in peptone water, beef gravy or ground beef. Ground beef had the greatest baro-protective effect. Real food systems should be used in establishing food safety parameters for high-pressure treatments; micro-organisms are less resistant in model food systems, the use of which may underestimate the organisms' resistance. © 2015 The Society for Applied Microbiology.

  2. Environmental Awareness on Beef Cattle Technology

    Abdullah M Bamualim

    2008-09-01

    Full Text Available The acceleration program to meet beef self sufficient in 2010 is expected to increase animal protein consumption of Indonesian people in order to be equal with other countries as well as to improve the livestock farmer’s income. The main objective of the program is to increase cattle population. Since the availability of forage and grassland is limited, beef cattle development is driven to the crop and plantation integration approach by using their by-product as cattle feed. Crop and plantation by-products, generally are considered to be fiber source with high lignocellulose’s and low nutritive value. Feeding high fiber would increase methane gas production, and faeces and grass cultivation also contributed on greenhouse emission. Methane is one of the main greenhouse gases contributed by agriculture sector; increasing beef cattle population using high fiber feed is predicted to increase methane production. Good management is expected to improve productivity and to reduce methane production on livestock. Some efforts could be done such as good feeding management and nutrition manipulation, environment friendly cattle waste management, improving management on roughage cultivation, and improving management on cattle production.

  3. Current situation and future prospects for the Australian beef industry.

    Greenwood, Paul Leo; Ferguson, Drewe M

    2018-04-12

    Beef production extends over almost half of Australia, with about 47,000 cattle producers that contribute about 20% ($A12.7 billion GVP) of the total value of farm production in Australia. Australia is one of the world's most efficient producers of cattle and was the world's third largest beef exporter in 2016. The Australian beef industry had 25 million head of cattle in 2016-17, with a national beef breeding herd of 11.5 million head. Australian beef production includes pasture based cow-calf systems, a backgrounding or grow-out period on pasture, and feedlot or pasture finishing. Feedlot finishing has assumed more importance in recent years to assure the eating quality of beef entering the relatively small Australian domestic market, and to enhance the supply of higher value beef for export markets. Maintenance of Australia's preferred status as a quality assured supplier of high value beef produced under environmentally sustainable systems from 'disease-free' cattle is of highest importance. Stringent livestock and meat quality regulations and quality assurance systems, and productivity growth and efficiency across the supply chain to ensure price competiveness, are crucial for continued export market growth in the face of increasing competition. Major industry issues, that also represent research, development and adoption priorities and opportunities for the Australian beef industry have been captured within exhaustive strategic planning processes by the red meat and beef industries. At the broadest level, these issues include consumer and industry support, market growth and diversification, supply chain efficiency, productivity and profitability, environmental sustainability, and animal health and welfare. This review provides an overview of the Australian beef industry including current market trends and future prospects, and major issues and opportunities for the continued growth, development and profitability of the industry.

  4. Calculation of the thermal conductivity of frozen foods

    Orrego A, C.E.

    1998-01-01

    A simple model is presented for the presage of the thermal conductivity of frozen foods those combines different authors' proposals. For varied materials on those that there is available information of the modification of this property with the temperature in frozen systems, the comparison of the dear and empiric values is made to evaluate these predictions

  5. 21 CFR 135.110 - Ice cream and frozen custard.

    2010-04-01

    ...) of this section, the name of the food is “frozen custard” or “french ice cream” or “french custard... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

  6. Marketing functions and determinants of profit among frozen chicken ...

    This study attempted to estimate the cost of performing some functions in frozen chicken marketing and determined the major factors affecting the profit level of the marketers. Using data collected from 10 wholesalers and 29 retailers in Ibadan metropolis, the transportation costs per kilogram of frozen chicken were N1.20 ...

  7. Aspects of three field approximations: Darwin, frozen, EMPULSE

    Boyd, J.K.; Lee, E.P.; Yu, S.S.

    1985-01-01

    The traditional approach used to study high energy beam propagation relies on the frozen field approximation. A minor modification of the frozen field approximation yields the set of equations applied to the analysis of the hose instability. These models are constrasted with the Darwin field approximation. A statement is made of the Darwin model equations relevant to the analysis of the hose instability

  8. Frozen soil parameterization in a distributed biosphere hydrological model

    L. Wang

    2010-03-01

    Full Text Available In this study, a frozen soil parameterization has been modified and incorporated into a distributed biosphere hydrological model (WEB-DHM. The WEB-DHM with the frozen scheme was then rigorously evaluated in a small cold area, the Binngou watershed, against the in-situ observations from the WATER (Watershed Allied Telemetry Experimental Research. First, by using the original WEB-DHM without the frozen scheme, the land surface parameters and two van Genuchten parameters were optimized using the observed surface radiation fluxes and the soil moistures at upper layers (5, 10 and 20 cm depths at the DY station in July. Second, by using the WEB-DHM with the frozen scheme, two frozen soil parameters were calibrated using the observed soil temperature at 5 cm depth at the DY station from 21 November 2007 to 20 April 2008; while the other soil hydraulic parameters were optimized by the calibration of the discharges at the basin outlet in July and August that covers the annual largest flood peak in 2008. With these calibrated parameters, the WEB-DHM with the frozen scheme was then used for a yearlong validation from 21 November 2007 to 20 November 2008. Results showed that the WEB-DHM with the frozen scheme has given much better performance than the WEB-DHM without the frozen scheme, in the simulations of soil moisture profile at the cold regions catchment and the discharges at the basin outlet in the yearlong simulation.

  9. Radiation resistivity of frozen insulin solutions and suspensions

    Soboleva, N N; Ivanova, A I; Talrose, V L; Trofimov, V I; Fedotov, V P [AN SSSR, Moscow. Inst. Fizicheskoj Khimii; Research Institute for Biological Testing of Chemicals, Moscow (USSR); Institute of Experimental Endocrinology and Hormon Chemistry, Moscow (USSR))

    1981-10-01

    The effect of great increase in radiation resistance of insulin solutions and suspensions after irradiation at low temperatures in the frozen state was observed by absorption spectrophotometry, paper chromatography and biological analysis. The data obtained suggest irradiation of frozen insulin solutions and suspensions as a method for its sterilization.

  10. The radurization of frozen whole eggs

    Niewiarowicz, A.; Fiszer, W.; Zabielski, J.; Starega, M.

    1980-01-01

    The liquid whole eggs packed into polyethylene bags had been frozen at - 12 0 C and then exposed to gamma rays (the doses of 0.25 and 0.50 Mrad). After the irradiation the samples were stored during 76 days at - 12 0 C and then for 5 days at 1 0 C. Microbial sterility was obtained after the exposure and during the storage under freezing conditions. The content of free fatty acids was lower in the irradiated samples in comparison to the control. The significant increase of TBA value was noted in the irradiated whole eggs since the 17th day of storage. There were not found any changes in baking and organoleptic properties except small sensoric differences detected in a triangular panel test. (author)

  11. Transplantation of frozen-thawed ovarian tissue

    Gellert, S E; Pors, S E; Kristensen, Stine Gry

    2018-01-01

    . CONCLUSION: This study found no indications of sufficient numbers of malignant cells present in the ovarian tissue to cause recurrence of cancer after OTT. Further, it is unlikely that OTC affects the well-being of children born. OTC is now an established method of fertility preservation in Denmark......PURPOSE: The purpose of the study is to review all peer-reviewed published reports of women receiving ovarian tissue transplantation (OTT) with frozen/thawed tissue (OTC) with respect to age, diagnosis, transplantation site, fertility outcome, and potential side effects, including data from all...... women in the Danish program. METHODS: A systematic review of the literature was performed in PubMed combined with results from all patients who had received OTT in Denmark up to December 2017. RESULTS: OTT has been reported from 21 different countries comprising a total of 360 OTT procedures in 318...

  12. Conditional Stability of Solitary-Wave Solutions for Generalized Compound KdV Equation and Generalized Compound KdV-Burgers Equation

    Zhang Weiguo; Dong Chunyan; Fan Engui

    2006-01-01

    In this paper, we discuss conditional stability of solitary-wave solutions in the sense of Liapunov for the generalized compound KdV equation and the generalized compound KdV-Burgers equations. Linear stability of the exact solitary-wave solutions is proved for the above two types of equations when the small disturbance of travelling wave form satisfies some special conditions.

  13. Heterocyclic aromatic amine content in chicken burgers and chicken nuggets sold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

    The aims of the current study were to investigate the presence of carcinogenic and mutagenic heterocyclic aromatic amines (HAAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract addition (GTE) to the covering material as wel...

  14. Nanopurification of semen improves AI pregnancy rates in beef cattle

    Reproductive efficiency is several times more important than any other factor affecting economic efficiency in beef production. Multiple studies have been conducted to improve fertility of beef cows, but few studies have been conducted to improve fertility in sires. Also, with current improvements...

  15. Reproduction performance of beef cattle mated naturally following ...

    mgrobler

    2014-08-24

    Aug 24, 2014 ... The estimated calving percentage of beef cattle is 62% in the commercial sector of South ... Cows that calve early also have a better chance of conceiving in the next ..... reproductive tract scoring in beef heifers in South Africa.

  16. Influence of mitochondrial efficiency on beef lean color stability

    Loss of electrons in the electron transport chain has been implicated as a source of variation in feed efficiency of meat producing animals. The present study was conducted to evaluate the effects of electron loss during electron transport on beef lean color stability. Beef carcasses (n = 91) were...

  17. Mitigating greenhouse gas emissions from beef cattle housing

    Beef cattle are potential sources of greenhouse gases (GHG). These emissions include methane produced by fermentation within the gut (enteric), and methane and nitrous oxide emissions from manure. Life Cycle Analysis of North American (NA) beef cattle production systems consistently indicate that...

  18. Comparative analysis of the demand for beef and mutton among ...

    Beef and mutton are meat types derived from cattle and sheep respectively. They are popular meat sources for households in Enugu metropolis Nigeria, although in ... that was significant in explaining the household expenditure on mutton. The expenditure elasticity for beef was 0.885, while that of mutton was 0.00073.

  19. Antagonism in the carbon footprint between beef and dairy ...

    The higher increase in production (milk) of intensive dairy cows, compared to the increase in production (calf weight) of intensive beef cows, explains the antagonism in the carbon footprint between different beef and dairy production systems. Unfortunately, carbon sequestration estimates have been neglected and thus the ...

  20. CARACTERIZACIÓN MICROBIOLÓGICA Y BROMATOLÓGICA DE HAMBURGUESAS BAJAS EN GRASA CON ADICIÓN DE FIBRA DE BANANO VERDE INTEGRO MICROBIOLOGICAL AND BROMATOLOGICAL CHARACTERIZATION OF BURGERS WITH ADDITION OF GREEN BANANA FIBER ENTIRETY

    Silvia Marcela Ospina Meneses

    2011-06-01

    Full Text Available El objetivo de este estudio fue evaluar el efecto del reemplazo de la mitad de la grasa por fibra de banano verde íntegro reconstituido 1:1 y 1:1,38, sobre las características microbiológicas y bromatológicas de hamburguesas de carne de res, comparadas con hamburguesas con 20% de grasa como hamburguesa control, durante 60 días de almacenamiento en congelación. Los resultados muestran diferencias significativas (P0,05 ni en el tiempo ni en los niveles de inclusión de fibra. Tanto las hamburguesas control como las con inclusión de fibra permanecieron estables en términos de la calidad microbiológica durante 60 días de almacenamiento en congelación. Por otra parte, el nivel de oxidación no presentó diferencia significativa (P>0,05 entre los diferentes tratamientos, sin presentar oxidación en el tiempo. La fibra de banano verde íntegro puede ser usada satisfactoriamente como un sustituto de la grasa en hamburguesas de res “reducidas o bajas en grasa”.The aim of this study was to evaluate the effect of replacing half the fat by green banana fiber reconstituted 1:1 and 1:1,38 on microbiological and qualitative characteristics of beef patties compared with patties with 20% fat hamburger control during 60 days of frozen storage. The results show significant differences (P 0.05 or the time or the inclusion levels of fiber. Both hamburger including control as the fiber remained stable in terms of microbiological quality during 60 days of frozen storage. Moreover, the level of oxidation showed no significant difference (P> 0.05 between treatments, without presenting oxidation time. The full green banana fiber can be used successfully as a substitute for fat in beef patties “reduced or low fat.”

  1. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets.

    Eshel, Gidon; Shepon, Alon; Noor, Elad; Milo, Ron

    2016-08-02

    Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile considering the full lipid profile, key vitamins, minerals, and micronutrients. We then show that replacement diets require on average only 10% of land, 4% of greenhouse gas (GHG) emissions, and 6% of reactive nitrogen (Nr) compared to what the replaced beef diet requires. Applied to 320 million Americans, the beef-to-plant shift can save 91 million cropland acres (and 770 million rangeland acres), 278 million metric ton CO2e, and 3.7 million metric ton Nr annually. These nationwide savings are 27%, 4%, and 32% of the respective national environmental burdens.

  2. Cow biological type affects ground beef colour stability.

    Raines, Christopher R; Hunt, Melvin C; Unruh, John A

    2009-12-01

    To determine the effects of cow biological type on colour stability of ground beef, M. semimembranosus from beef-type (BSM) and dairy-type (DSM) cows was obtained 5d postmortem. Three blends (100% BSM, 50% BSM+50% DSM, 100% DSM) were adjusted to 90% and 80% lean points using either young beef trim (YBT) or beef cow trim (BCT), then packaged in high oxygen (High-O(2); 80% O(2)) modified atmosphere (MAP). The BSM+YBT patties had the brightest colour initially, but discoloured rapidly. Although DSM+BCT patties had the darkest colour initially, they discoloured least during display. Metmyoglobin reducing ability of ground DSM was up to fivefold greater than ground BSM, and TBARS values of BSM was twofold greater than DSM by the end of display (4d). Though initially darker than beef cow lean, dairy cow lean has a longer display colour life and may be advantageous to retailers using High-O(2) MAP.

  3. PREFERENCES AND BUYING BEHAVIOUR OF BEEF CONSUMERS IN TUSCANY

    Marija RADMAN

    2005-07-01

    Full Text Available Tuscany, probably the most famous Italian region, is known because of many typical food specialities. One of them is the “fi orentina” - a thick, fi rst quality beef, called after the name of the city of Florence. However, recent trends in consumers’ behaviour and the BSE crisis have affected the attitude of consumers toward such products. In this study are presented the results of a mail survey about beef consumption and preferences that was conducted in Tuscany in May 2002. The survey showed that, despite recent food scares and new consumption behaviour, Tuscany consumers still like and prefer beef that has guarantees of quality. Therefore, there are good market opportunities for the Italian and foreign beef producers in Tuscany if they will provide consumers with not only good quality beef, but also more information about the meat.

  4. Mukhabarah as Sharia Financing Model in Beef Cattle Farm Entrepise

    Asnawi, A.; Amrawaty, A. A.; Nirwana

    2018-02-01

    Financing constraints on beef cattle farm nowadays have received attention by the government through distributed various assistance programs and program loans through implementing banks. The existing financing schemes are all still conventional yet sharia-based. The purpose of this research is to formulate financing pattern for sharia beef cattle farm. A qualitative and descriptive approach is used to formulate the pattern by considering the profit-sharing practices of the beef cattle farmers. The results of this study have formulated a financing pattern that integrates government, implementing banks, beef cattle farmers group and cooperative as well as breeders as its members. This pattern of financing is very accommodating of local culture that develops in rural communities. It is expected to be an input, especially in formulating a business financing policy Sharia-based beef cattle breeding.

  5. Use of high irradiation doses for preservation of canned beef

    Hammad, A.A.I; Salem, F.A.; El-Sahy, K.M.; Rady, A.; Badr, H.H.

    1997-01-01

    The effect of high irradiation doses (11.25,22.5 and 45 KGy) on the bacteriology, organoleptic quality and shelf - life extension of beef meat that are hermetically sealed in metal cans was investigated in comparison with commercial heat sterilization. The unirradiated cans of pre cooked (enzyme inactivated) unirradiated beef were swollen after only one month of storage at ambient temperature (20-30 degree). Application of 11.25 and 22.5 kGy to vacuum packed and enzyme inactivated beef was not enough for sterilization and only delayed swelling of beef cans. Application of 45 KGy irradiation dose prevented swelling of beef vans up to 12 months at ambient temperature and provided meat product, similar to the commercial heat sterilized one, organoleptically acceptable and microbiologically safe. Running title: Radiation sterilization of meat

  6. 77 FR 12752 - Beef Promotion and Research; Amendment to the Order

    2012-03-02

    ... possessing the requisite experience, skills and information related to the marketing of beef and beef..., skills and information related to the marketing of beef and beef products, as is intended under the Act... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1260 [Doc. No. AMS-LS-11-0086...

  7. Evaluation of beef trim sampling methods for detection of Shiga toxin-producing Escherichia coli (STEC)

    Presence of Shiga toxin-producing Escherichia coli (STEC) is a major concern in ground beef. Several methods for sampling beef trim prior to grinding are currently used in the beef industry. The purpose of this study was to determine the efficacy of the sampling methods for detecting STEC in beef ...

  8. Effect of freezing rate and storage time on shelf-life quality of hot boned and conventionally boned ground beef

    Gapud, V.G.; Schlimme, D.V.

    1986-01-01

    Commercially processed, 80% lean, chub packaged ground beef (both conventionally boned and hot boned) was frozen to O F (-18 0 C) at three rates: 72, 96, and 120 hours before storage at O F (-18 0 C). The meat was examined after 0, 1.5, 3, 6, 9, and 12 months storage for the following attributes: psychrophile and aerobic plate counts, free fatty acid (FFA) and thiobarbituric acid (TBA) values, niacin content, raw and cooked color, moisture, fat and protein contents, and cook shrink and texture of cooked patties. Freezing rates had no significant effect on microbial load, niacin content, color, or cook shrink and texture. Freezing rate had a significant effect upon TBA and FFA values. Niacin, cook shrink and moisture values declined and TBA and FFA values increased with storage. Raw meat Hunter L value increased and Hunter a/b value declined during storage. Substantial quality differences between meat types were found

  9. Burgers vector analysis of large area misfit dislocation arrays from bend contour contrast in transmission electron microscope images

    Spiecker, E

    2002-01-01

    A transmission electron microscopy method is described which allows us to determine the Burgers vectors (BVs) of a large number of interfacial misfit dislocations (MDs) in mismatched heterostructures. The method combines large-area plan-view thinning of the sample for creating a strongly bent electron transparent foil with the analysis of the splitting and displacement of bend contours at their crossings with the MDs. The BV analysis is demonstrated for 60 deg. MDs in a low-mismatched SiGe/Si(001) heterostructure. Crossings of various bend contours with the MDs are analysed with respect to their information content for the BV analysis. In future applications the method may be used for analysing such a large number of MDs that a quantitative comparison with x-ray diffraction experiments, especially with data on diffusely scattered x-rays originating from the strain fields around the dislocations, becomes possible.

  10. Travelling wave solutions and proper solutions to the two-dimensional Burgers-Korteweg-de Vries equation

    Feng Zhaosheng

    2003-01-01

    In this paper, we study the two-dimensional Burgers-Korteweg-de Vries (2D-BKdV) equation by analysing an equivalent two-dimensional autonomous system, which indicates that under some particular conditions, the 2D-BKdV equation has a unique bounded travelling wave solution. Then by using a direct method, a travelling solitary wave solution to the 2D-BKdV equation is expressed explicitly, which appears to be more efficient than the existing methods proposed in the literature. At the end of the paper, the asymptotic behaviour of the proper solutions of the 2D-BKdV equation is established by applying the qualitative theory of differential equations

  11. Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

    Muhammad, Zafarullah; Zhang, Qiu-Xue; Zhu, Zong-Tao

    2017-01-01

    Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adolescentis ATCC 11550, and Bifidobacterium breve ATCC 11548) were evaluated based on the feasibility criteria of probiotics, comprising acid production, bile tolerance, and adhesion to epithelial cells. Formerly, we combined the optimum strains with yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 and Streptococcus salivarius subsp. thermophilus EMCC 11044) for producing frozen yogurt. Finally, physiochemical properties and sensory evaluation of the frozen yogurt were investigated during storage of 60 days at −18°C. Results directed that Bifidobacterium adolescentis ATCC 11550 and Bifidobacterium infantis ATCC 11551 could be utilized with yogurt culture for producing frozen yogurt. Moreover, the frozen yogurt fermented by two bifidobacterial strains and yogurt culture gained the high evaluation in the physiochemical properties and sensory evaluation. In summary, our results revealed that there was no significant difference between frozen yogurt fermented by Bifidobacterium spp. and yogurt culture and that fermented by yogurt culture only. PMID:28691028

  12. Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

    Abdelazez, Amro; Muhammad, Zafarullah; Zhang, Qiu-Xue; Zhu, Zong-Tao; Abdelmotaal, Heba; Sami, Rokayya; Meng, Xiang-Chen

    2017-01-01

    Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. ( Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adolescentis ATCC 11550, and Bifidobacterium breve ATCC 11548) were evaluated based on the feasibility criteria of probiotics, comprising acid production, bile tolerance, and adhesion to epithelial cells. Formerly, we combined the optimum strains with yogurt culture ( Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 and Streptococcus salivarius subsp. thermophilus EMCC 11044) for producing frozen yogurt. Finally, physiochemical properties and sensory evaluation of the frozen yogurt were investigated during storage of 60 days at -18°C. Results directed that Bifidobacterium adolescentis ATCC 11550 and Bifidobacterium infantis ATCC 11551 could be utilized with yogurt culture for producing frozen yogurt. Moreover, the frozen yogurt fermented by two bifidobacterial strains and yogurt culture gained the high evaluation in the physiochemical properties and sensory evaluation. In summary, our results revealed that there was no significant difference between frozen yogurt fermented by Bifidobacterium spp. and yogurt culture and that fermented by yogurt culture only.

  13. Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

    Amro Abdelazez

    2017-01-01

    Full Text Available Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adolescentis ATCC 11550, and Bifidobacterium breve ATCC 11548 were evaluated based on the feasibility criteria of probiotics, comprising acid production, bile tolerance, and adhesion to epithelial cells. Formerly, we combined the optimum strains with yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 and Streptococcus salivarius subsp. thermophilus EMCC 11044 for producing frozen yogurt. Finally, physiochemical properties and sensory evaluation of the frozen yogurt were investigated during storage of 60 days at −18°C. Results directed that Bifidobacterium adolescentis ATCC 11550 and Bifidobacterium infantis ATCC 11551 could be utilized with yogurt culture for producing frozen yogurt. Moreover, the frozen yogurt fermented by two bifidobacterial strains and yogurt culture gained the high evaluation in the physiochemical properties and sensory evaluation. In summary, our results revealed that there was no significant difference between frozen yogurt fermented by Bifidobacterium spp. and yogurt culture and that fermented by yogurt culture only.

  14. Managing the reproductive performance of beef cows.

    Diskin, M G; Kenny, D A

    2016-07-01

    A reproductively efficient beef cow herd will be fundamental to meeting the protein and specifically, red meat demand of an ever increasing global population. However, attaining a high level of reproductive efficiency is underpinned by producers being cognizant of and achieving many key targets throughout the production cycle and requires considerable technical competency. The lifetime productivity of the beef-bred female commences from the onset of puberty and will be dictated by subsequent critical events including age at first calving, duration of the postpartum interval after successive calvings, conception and pregnancy rate, and ultimately manifested as length of intercalving intervals. In calved heifers and mature cows, the onset of ovarian activity, postpartum is a key event dictating the calving interval. Again, this will be the product mainly of prepartum nutrition, manifested through body condition score and the strength of the maternal bond between cow and calf, though there is increasing evidence of a modest genetic influence on this trait. After the initiation of postpartum ovarian cyclicity, conception and subsequent pregnancy rate is generally a function of bull fertility in natural service herds and heat detection and timing of insemination in herds bred through AI. Cows and heifers should be maintained on a steady plane of nutrition during the breeding season, but the contribution of significant excesses or deficiencies of nutrients including protein and trace elements is likely to be minor where adequate pasture is available. Although increased efforts are being made internationally to genetically identify and select for more reproductively efficient beef cows, this is a more long-term strategy and will not replace the need for a high level of technical efficiency and management practice at farm level. Copyright © 2016 Elsevier Inc. All rights reserved.

  15. Foodborne transmission of sorbitol-fermenting Escherichia coli O157:[H7] via ground beef: an outbreak in northern France, 2011.

    King, L A; Loukiadis, E; Mariani-Kurkdjian, P; Haeghebaert, S; Weill, F-X; Baliere, C; Ganet, S; Gouali, M; Vaillant, V; Pihier, N; Callon, H; Novo, R; Gaillot, O; Thevenot-Sergentet, D; Bingen, E; Chaud, P; de Valk, H

    2014-12-01

    Sorbitol-fermenting Escherichia coli O157:[H7] is a particularly virulent clone of E. coli O157:H7 associated with a higher incidence of haemolytic uraemic syndrome and a higher case fatality rate. Many fundamental aspects of its epidemiology remain to be elucidated, including its reservoir and transmission routes and vehicles. We describe an outbreak of sorbitol-fermenting E. coli O157:[H7] that occurred in France in 2011. Eighteen cases of paediatric haemolytic uraemic syndrome with symptom onset between 6 June and 15 July 2011 were identified among children aged 6 months to 10 years residing in northern France. A strain of sorbitol-fermenting E. coli O157:[H7] stx2a eae was isolated from ten cases. Epidemiological, microbiological and trace-back investigations identified multiply-contaminated frozen ground beef products bought in a supermarket chain as the outbreak vehicle. Strains with three distinct pulsotypes that were isolated from patients, ground beef preparations recovered from patients' freezers and from stored production samples taken at the production plant were indistinguishable upon molecular comparison. This investigation documents microbiologically confirmed foodborne transmission of sorbitol-fermenting of E. coli O157 via beef and could additionally provide evidence of a reservoir in cattle for this pathogen. © 2014 The Authors Clinical Microbiology and Infection © 2014 European Society of Clinical Microbiology and Infectious Diseases.

  16. Maxillary osteosarcoma in a beef suckler cow

    Prins Diether G J

    2012-07-01

    Full Text Available Abstract A ten-year-old beef suckler cow was referred to the Scottish Centre for Production Animal Health & Food Safety of the University of Glasgow, because of facial swelling in the region of the right maxilla. The facial swelling was first noticed three months earlier and was caused by a slow growing oral mass which contained displaced, loosely embedded teeth. The radiographic, laboratory and clinicopathological findings are described. Necropsy, gross pathology and histological findings confirmed the mass as a maxillary osteosarcoma.

  17. Low temperature electrochemistry at normal conductor/frozen electrolyte interface

    Borkowska, Z.; Stimming, U.

    1991-01-01

    The frozen electrolyte technique (FREECE = FRozen Electrolyte ElectroChEmistry) is based on the experimental result that frozen electrolytes are suitable for electrochemical studies. This technique has been used in our laboratory and also by others to investigate interfacial electrochemical behavior. An argument will be given as to why the FREECE technique is advantageous in a number of respects and what kind of electrolyte systems can be used. Reference is made to electrochemical results such as interfacial reactions and double layer properties. 26 refs

  18. Comparison of chemical, microbiological and histological changes in fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss

    Peter Popelka

    2014-01-01

    Full Text Available The final quality of fish meat depends on the chemical and microbiological quality of fish at the time of freezing as well as on other factors including storage temperature and freezing rate. Analysis of chemical composition (water, protein and fat content, expressible drip, total volatile nitrogen levels, microbiological analyses (total viable counts, Enterobacteriaceae, psychrotrophic bacteria and histological examinations on dorsal skeletal muscles were carried out to distinguish fresh, frozen and double frozen rainbow trout (Oncorhynchus mykiss. Significantly higher expressible drip and total volatile base nitrogen concentrations (P Enterobacteriaceae and psychrotrophic bacteria were determined in double frozen trout. The light microscopy of fresh trout muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in frozen trout. Remarkable defects of the muscle structure in double frozen trout were demonstrated and total disruption of muscle fibres was found. The freezing of trout resulted in various structural changes in the dorsal skeletal musculature. This is a first study comparing changes in fresh, frozen and repeatedly frozen trout. Chemical, microbiological and subsequent histological examinations can be used for revealing the foul practices confusing the consumer with offering thawed fish instead of fresh cooled fish.

  19. Consumer perceptions of beef healthiness: results from a qualitative study in four European countries.

    Van Wezemael, Lynn; Verbeke, Wim; de Barcellos, Marcia D; Scholderer, Joachim; Perez-Cueto, Federico

    2010-06-15

    Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.

  20. Beef flavor: a review from chemistry to consumer.

    Kerth, Chris R; Miller, Rhonda K

    2015-11-01

    This paper briefly reviews research that describes the sensation, generation and consumer acceptance of beef flavor. Humans sense the five basic tastes in their taste buds, and receptors in the nasal and sinus cavities sense aromas. Additionally, trigeminal senses such as metallic and astringent are sensed in the oral and nasal cavities and can have an effect on the flavor of beef. Flavors are generated from a complex interaction of tastes, tactile senses and aromas taken collectively throughout the tongue, nasal, sinus and oral cavities. Cooking beef generates compounds that contribute to these senses and result in beef flavor, and the factors that are involved in the cookery process determine the amount and type of these compounds and therefore the flavor generated. A low-heat, slow cooking method generates primarily lipid degradation products, while high-heat, fast cookery generates more Maillard reaction products. The science of consumer acceptance, cluster analyses and drawing relationships among all flavor determinants is a relatively new discipline in beef flavor. Consumers rate beef that has lipid degradation products generated from a low degree of doneness and Maillard flavor products from fast, hot cookery the highest in overall liking, and current research has shown that strong relationships exist between beef flavor and consumer acceptability, even more so than juiciness or tenderness. © 2015 Society of Chemical Industry.

  1. Factors influencing intention to purchase beef in the Irish market.

    McCarthy, M; de Boer, M; O'Reilly, S; Cotter, L

    2003-11-01

    This paper reports on the findings of a study into consumer perceptions towards beef and the influence of these perceptions on consumption. Fishbein and Ajzen's [Belief, attitude, intention and behaviour. An introduction to theory and research (1995) Reading, MA: Addison-Wesley] Theory of Reasoned Action (TRA) provided a useful framework for this analysis. The influence of attitudes and important others (subjective norm) on intention to consume beef were explored. The findings support the usefulness of this model in understanding behaviour towards beef. In this study both attitude and the subjective norm influenced intention to consume beef, but it was attitude that was of greater importance. Health, eating enjoyment and safety were most important determinants of attitude with price, environment and animal welfare less so. An evaluation of the impact of the introduction of new information which related to one belief (health) was also conducted. Those indicating that they would consider increasing their consumption of beef had a more positive attitude towards beef and had more positive health and eating enjoyment beliefs about beef than the 'no' group who had significantly higher safety concerns.

  2. Current situation and future prospects for beef production in Europe.

    Hocquette, Jean-Francois; Ellies-Oury, Marie-Pierre; Lherm, Michel; Pineau, Christele; Deblitz, Claus; Farmer, Linda

    2018-05-24

    The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research in order to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate

  3. Frozen Dynamics and Insulation of Water at the Lipid Interface

    Bakulin, A.A.; Cringus, D.; Pshenichnikov, M.S.; Wiersma, D.A.; Corkum, P; DeSilvestri, S; Nelson, KA; Riedle, E

    2009-01-01

    2D IR correlation spectroscopy reveals extremely slow dynamics and splitting of the OH-stretching mode of water in anionic micelles. Water at the lipid interface behaves as if the molecules were isolated in a "frozen" environment.

  4. Explosion Source Characteristics in Frozen and Unfrozen Rock

    Bonner, Jessie L; Leidig, Mark R; Murphy, Katherine; Dougherty, Sara L; Martin, Randolph J

    2008-01-01

    .... Central Alaska has abrupt lateral boundaries in discontinuous permafrost, and we detonated 3 shots in frozen, saturated rock and 3 shots nearby in unfrozen, dry rock ranging in size from 200 to 350 Ibs...

  5. Role of frozen section in surgery of benign thyroid

    Tomaž Štupnik

    2007-04-01

    Full Text Available Background: Fine-needle aspiration biopsy can very reliably discriminate between benign and malignant thyroid tumors. The role of additional intraoperative frozen section to guide intraoperative management was questioned.Methods: A retrospective analysis of all thyroid resections at our department between 2000 and 2004 was performed.Results: 420 patients with benign thyroid lesions underwent surgical resections. 169 lobectomies and 251 total thyroidectomies were performed and 57 (13.5 % thyroid cancers discovered (mostly papillary carcinomas. 54 frozen sections were performed and sensitivity rate of 11.1 % and specificity rate of 97.8 % was estimated.Conclusions: Our data supports the fact that intraoperative frozen section is not sensitive enough to substantially add to preoperative fine-needle aspiration biopsy, even with more selective use. We conclude that routine use of frozen section is not cost-effective in surgery of the benign thyroid and can therefore be abandoned.

  6. Frozen shoulder or missed posterior dislocation? | Leijnen | South ...

    South African Journal of Sports Medicine ... has similarities with an idiopathic frozen shoulder masking proper diagnosis at the time of injury. ... shoulder pain which demonstrates the importance of correct initial diagnosis and management.

  7. Comparative analysis of wholesale and retail frozen fish marketing ...

    Comparative analysis of wholesale and retail frozen fish marketing in Port Harcourt Metropolis, Rivers State, Nigeria. ... from each market giving 30 retail marketers and 30 wholesale marketers. ... EMAIL FULL TEXT EMAIL FULL TEXT

  8. Study on irradiation preservation of frozen shelled shrimps

    Liu Chunquan; Zhu Jiating; Zhao Yongfu; Yu Gang; Zhang Weidong; Jin Yudong; Ji Ping

    2004-01-01

    The effect of irradiaiton preservation of frozen shelled shrimps for export was studied. The microbial indexd, nutritional ingredient, physico-chemical index for irradiation frozen shelled shrimps were detected. The results showed that 3-5 kGy irradiation dose could kill more than 99% of all kinds of microorganisms in frozen shelled shrimps, the content of most amino acids in shelled shrimps increased, after being irradiated by 1-9 kGy dose, the total amino acids had been obvisouly higher than CK, the increased range was 0.33%-24.6%, the content of the total volatile basic nitrogen (TVBN) decreased. Compared with the CK, the content of the heavy metal elements etc had no obvious change, the presrvation duration of irradiated shelled shrimp was twelve months longer than that of CK when storage temperature was under -7 degree C soft frozen, Compared with -18 degree C the effect of irradiation preservation had no obvious change. (authors)

  9. The biochemical textural and sensory properties of frozen stored ...

    STORAGESEVER

    2009-08-18

    Aug 18, 2009 ... ever, freezing and storage of frozen fish may furnish favourable conditions for ...... Scallops: Biology, Ecology and Aquaculture, pp. 517-569 (Ed ... Functional properties of the myofibrillar system and their measurements.

  10. Biochemical effects on long-term frozen human costal cartilage

    Santin, Stefany P.; Martinho Junior, Antonio C.; Yoshito, Daniele; Soares, Fernando A.N.; Mathor, Monica B.

    2011-01-01

    Currently, the progresses on treatment of musculoskeletal diseases with the evolving of artificial implants and the success of tissue transplantation between genetically different individuals have conducted to an increase in radiosterilization. Regarding to tissue transplantation, it is essential to have sterile tissue and many tissue banks use radiosterilization as an effective method to sterilize these tissues. However, high doses of ionizing radiation and the preservation method may induce structural modifications in the tissues, as degradation of structural scaffold, decreasing its mechanical properties. Particularly, cartilage have been preserved in high concentrations of glycerol or deep-frozen at -70 degree C for storage after radiosterilization. Therefore, it is important to study the modifications induced in cartilage by preservation methods and by radiosterilization to determine the appropriated parameters for high quality of human allografts. Costal cartilages were obtained from cadaveric donors and were frozen at -20 degree C for 2 years long in order to compare with previous studies for fresh, deep-frozen and glycerolised cartilages. The mechanical tests were carried out in a universal testing machine until sample failure. According our results, there is no significant statistical difference between stress at break of fresh, long-term - 20 degree C frozen cartilages and deep-frozen cartilage. This early result suggests, regarding to tensile property, that long-term - 20 degree C frozen cartilages corresponds to glycerolised costal cartilages irradiated with 25 kGy or deep-frozen cartilages irradiated with 25 and 50 kGy. Thus, this long-term frozen cartilages may be used for tissue banks, but more studies about effects of ionizing radiation are necessary. (author)

  11. The biochemical textural and sensory properties of frozen stored ...

    Post-rigor king scallop meats (Pecten maximus) were frozen individually for 24 h at -80°C and kept vacuum packed at -22°C for up to 301 days. Sampling was carried out on fresh meats and at days 1, 28, 91, 154, 210 and 301 of frozen storage. Tests related to muscle integrity ( -hydroxy-acyl-coenzyme –A dehydrogenase ...

  12. Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

    Abdelazez, Amro; Muhammad, Zafarullah; Zhang, Qiu-Xue; Zhu, Zong-Tao; Abdelmotaal, Heba; Sami, Rokayya; Meng, Xiang-Chen

    2017-01-01

    Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adoles...

  13. Storage tests on irradiated deep-frozen chickens

    Gruenewald, T.

    1975-01-01

    Salmonellae infections in deep-frozen roasting chicken can be dealt with by ionising radiation as this process involves hardly any heating of the product. Deep-frozen chickens irradiated with doses up to 800 krad were stored at -30 0 C for two years and were regularly submitted to sensory tests. There was no significant difference in quality between the irradiated samples and the non-irradiated controls. (orig.) [de

  14. Biochemical effects on long-term frozen human costal cartilage

    Santin, Stefany P.; Martinho Junior, Antonio C.; Yoshito, Daniele; Soares, Fernando A.N.; Mathor, Monica B., E-mail: mathor@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    Currently, the progresses on treatment of musculoskeletal diseases with the evolving of artificial implants and the success of tissue transplantation between genetically different individuals have conducted to an increase in radiosterilization. Regarding to tissue transplantation, it is essential to have sterile tissue and many tissue banks use radiosterilization as an effective method to sterilize these tissues. However, high doses of ionizing radiation and the preservation method may induce structural modifications in the tissues, as degradation of structural scaffold, decreasing its mechanical properties. Particularly, cartilage have been preserved in high concentrations of glycerol or deep-frozen at -70 degree C for storage after radiosterilization. Therefore, it is important to study the modifications induced in cartilage by preservation methods and by radiosterilization to determine the appropriated parameters for high quality of human allografts. Costal cartilages were obtained from cadaveric donors and were frozen at -20 degree C for 2 years long in order to compare with previous studies for fresh, deep-frozen and glycerolised cartilages. The mechanical tests were carried out in a universal testing machine until sample failure. According our results, there is no significant statistical difference between stress at break of fresh, long-term - 20 degree C frozen cartilages and deep-frozen cartilage. This early result suggests, regarding to tensile property, that long-term - 20 degree C frozen cartilages corresponds to glycerolised costal cartilages irradiated with 25 kGy or deep-frozen cartilages irradiated with 25 and 50 kGy. Thus, this long-term frozen cartilages may be used for tissue banks, but more studies about effects of ionizing radiation are necessary. (author)

  15. Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef.

    Juneja, V K; Klein, P G; Marmer, B S

    1998-04-01

    Duplicate beef gravy or ground beef samples inoculated with a suspension of a four-strain cocktail of Escherichia coli O157:H7 were subjected to sublethal heating at 46 degrees C for 15-30 min, and then heated to a final internal temperature of 60 degrees C. Survivor curves were fitted using a linear model that incorporated a lag period (TL), and D-values and 'time to a 4D inactivation' (T4D) were calculated. Heat-shocking allowed the organism to survive longer than non-heat-shocked cells; the T4D values at 60 degrees C increased 1.56- and 1.50-fold in beef gravy and ground beef, respectively. In ground beef stored at 4 degrees C, thermotolerance was lost after storage for 14 h. However, heat-shocked cells appeared to maintain their thermotolerance for at least 24 h in ground beef held to 15 or 28 degrees C. A 25 min heat shock at 46 degrees C in beef gravy resulted in an increase in the levels of two proteins with apparent molecular masses of 60 and 69 kDa. These two proteins were shown to be immunologically related to GroEL and DnaK, respectively. Increased heat resistance due to heat shock must be considered while designing thermal processes to assure the microbiological safety of thermally processed foods.

  16. Irradiation of Frozen Mincemeat for public Health protection

    El-Mongy, T.M.; Mohamed, H.M.; Sallam, Y.I.; El-Magoli, B.M.S.

    2000-01-01

    Exposure of frozen mincemeat samples to gamma radiation reduced the initial total bacterial count (8.5x10 5 ) by 0.6, 1.5, 2.9 and 3.6 log cycles, when 2, 4, 6 and 8 kGy doses were applied, respectively. Irradiation, even at the lowest dose applied (2 kGy). destroyed almost the pathogenic and indicator bacteria contaminated mincemeat samples. During frozen storage (-18 degree), the microbial population slightly decreased. No organoleptic of spoilage were detected throughout the storage period (6 months) in irradiated samples receiving doses up to 8 kGy and frozen storage (-18 degree C) of mincemeat for 6 months had no effect on the major constituents of these products (moisture, protein and lipids). Irradiation dose could be increased up to 8 kGy in case of deep frozen mincemeat stored for long period, without any detectable effect upon the acceptability of the product. In the same time 8 kGy is considered quite sufficient to decontaminate potentially pathogens from frozen mincemeat samples. On the basis of economic consideration and the results of this study, 4 kGy could be recommended for irradiation of frozen mincemeat

  17. Rates of surgery for frozen shoulder: an experience in England.

    Kwaees, Tariq A; Charalambous, Charalambos P

    2015-01-01

    the aim of this study was to identify the incidence of surgical treatment for frozen shoulder in a western population. patients included in this study all resided within a well-defined area in the North West of England, all had surgery for frozen shoulder over a 3-year period and were identified from theatre logbooks of two local hospitals. Cases having surgery for shoulder stiffness other than frozen shoulder were excluded. Local and national population size estimates were based on data obtained from the UK Office for National Statistics. 117 patients underwent surgery for frozen shoulder during the period examined; of these 101 had arthroscopic arthrolysis and 16 had manipulation under anaesthesia. The overall incidence of frozen shoulder surgery was calculated at 2.67 procedures per 10,000 general population per year, and at 7.55 for those aged 40-60. surgical intervention for frozen shoulder is common, estimated at over 14,180 cases per year in England. Given the variation in costs associated with arthroscopic arthrolysis and manipulation under anaesthesia, comparative studies of the cost effectiveness of the two procedures would be of great value. 2C (outcome research).

  18. 78 FR 45907 - United States Standards for Grades of Frozen Vegetables

    2013-07-30

    ..., frozen cooked squash, frozen summer squash, frozen sweetpotatoes, frozen turnip greens with turnips, and... standards to better serve the industry. A 60-day period was provided for interested persons to submit... and their suppliers. AFFI's more than 500 member companies represent approximately 90 percent of the...

  19. Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia

    Kuan, Chee Hao; Wong, Woan Chwen; Pui, Chai Fung; Mahyudin, Nor Ainy; Tang, John Yew Huat; Nishibuchi, Mitsuaki; Radu, Son

    2013-01-01

    A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9) from three wet markets (A, B, and C) in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR) method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis. PMID:24688507

  20. Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia.

    Kuan, Chee Hao; Wong, Woan Chwen; Pui, Chai Fung; Mahyudin, Nor Ainy; Tang, John Yew Huat; Nishibuchi, Mitsuaki; Radu, Son

    2013-12-01

    A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9) from three wet markets (A, B, and C) in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR) method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis.

  1. Prevalence and quantification of Listeria monocytogenes in beef offal at retail level in Selangor, Malaysia

    Chee Hao Kuan

    2013-12-01

    Full Text Available A total of 63 beef offal samples (beef liver = 16; beef lung = 14; beef intestine = 9; beef tripe = 15; beef spleen = 9 from three wet markets (A, B, and C in Selangor, Malaysia were examined for the prevalence and microbial load of Listeria monocytogenes. A combination of the most probable number and polymerase chain reaction (MPN-PCR method was employed in this study. It was found that L. monocytogenes detected in 33.33% of the beef offal samples. The prevalence of L. monocytogenes in beef offal purchased from wet markets A, B, and C were 22.73%, 37.50% and 41.18% respectively. The density of L. monocytogenes in all the samples ranged from 2,400 MPN/g. The findings in this study indicate that beef offal can be a potential vehicle of foodborne listeriosis.

  2. Prevalence and distribution of Arcobacter spp. in raw milk and retail raw beef.

    Shah, A H; Saleha, A A; Murugaiyah, M; Zunita, Z; Memon, A A

    2012-08-01

    A total of 106 beef samples which consisted of local (n = 59) and imported (n = 47) beef and 180 milk samples from cows (n = 86) and goats (n = 94) were collected from Selangor, Malaysia. Overall, 30.2% (32 of 106) of beef samples were found positive for Arcobacter species. Imported beef was significantly more contaminated (46.80%) than local beef (16.9%). Arcobacter butzleri was the species isolated most frequently from imported (81.8%) and local (60%) beef, followed by Arcobacter cryaerophilus in local (33.3%) and imported (18.2%) beef samples. Only one local beef sample (10%) yielded Arcobacter skirrowii. Arcobacter species were detected from cow's milk (5.8%), with A. butzleri as the dominant species (60%), followed by A. cryaerophilus (40%), whereas none of the goat's milk samples were found positive for Arcobacter. This is the first report of the detection of Arcobacter in milk and beef in Malaysia.

  3. Alpharma Beef Cattle Nutrition Symposium: implications of nutritional management for beef cow-calf systems.

    Funston, R N; Summers, A F; Roberts, A J

    2012-07-01

    The beef cattle industry relies on the use of high-forage diets to develop replacement females, maintain the cow herd, and sustain stocker operations Forage quantity and quality fluctuate with season and environmental conditions Depending on class and physiological state of the animal, a forage diet may not always meet nutritional requirements, resulting in reduced ADG or BW loss if supplemental nutrients are not provided It is important to understand the consequences of such BW loss and the economics of providing supplementation to the beef production system Periods of limited or insufficient nutrient availability can be followed by periods of compensatory BW gain once dietary conditions improve This may have less impact on breeding animals, provided reproductive efficiency is not compromised, where actual BW is not as important as it is in animals destined for the feedlot A rapidly evolving body of literature is also demonstrating that nutritional status of cows during pregnancy can affect subsequent offspring development and production characteristics later in life The concept of fetal programming is that maternal stimuli during critical periods of fetal development have long-term implications for offspring Depending on timing, magnitude, and duration of nutrient limitation or supplementation, it is possible that early measures in life, such as calf birth BW, may be unaffected, whereas measures later in life, such as weaning BW, carcass characteristics, and reproductive traits, may be influenced This body of research provides compelling evidence of a fetal programming response to maternal nutrition in beef cattle Future competitiveness of the US beef industry will continue to be dependent on the use of high-forage diets to meet the majority of nutrient requirements Consequences of nutrient restriction or supplementation must be considered not only on individual animal performance but also the developing fetus and its subsequent performance throughout life.

  4. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

    Shen, Cangliang; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N

    2011-01-01

    This study evaluated inactivation of Escherichia coli O157:H7 in moisture-enhanced restructured nonintact beef cooked to 65 °C using different cooking appliances set at different temperatures. Batches (2 kg) of coarse-ground beef (approximately 5% fat) were mixed with an 8-strain composite (100 mL) of rifampicin-resistant E. coli O157:H7 (6.4 ± 0.1 log CFU/g) and a solution (100 mL) of sodium chloride plus sodium tripolyphosphate to yield concentrations (wt/wt) of 0.5% and 0.25%, respectively, in the final product. Beef portions of 2.54 cm thickness (15 cm dia) were prepared and were vacuum-packaged and frozen (-20 °C, 42 h). Partially thawed (-2.5 ± 1.0 °C) portions were pan-broiled (Presto electric skillet and Sanyo grill) or roasted (Oster toaster oven and Magic Chef kitchen oven) to 65 °C. The appliances were set at, and preheated before cooking to 149 or 204 °C (electric skillet), 149 or 218 °C (grill), 149 or 232 °C (toaster oven), and 149, 204, or 260 °C (kitchen oven). Temperatures of appliances and beef samples were monitored with thermocouples, and meat samples were analyzed for surviving microbial populations. In general, the higher the appliance temperature setting, the shorter the time needed to reach 65 °C, and the higher the edge and surface temperatures of the meat samples. Temperatures of 204 to 260 °C, regardless of appliance, resulted in greater (P kitchen oven set at 260 °C. The results should be useful to the food service industry for selection of effective nonintact beef cooking protocols, and for use in risk assessments for nonintact meat products. Practical Application: Results of this study should be useful for developing cooking recommendations to enhance the safety of nonintact beef products, and for use in risk assessments of such products.

  5. The KdV–Burgers equation in a new continuum model with consideration of driver's forecast effect and numerical tests

    Ge, Hong-Xia [Faculty of Maritime and Transportation, Ningbo University, Ningbo 315211 (China); Lai, Ling-Ling [Faculty of Science, Ningbo University, Ningbo 315211 (China); Zheng, Peng-Jun [Faculty of Maritime and Transportation, Ningbo University, Ningbo 315211 (China); Cheng, Rong-Jun, E-mail: chengrongjun76@126.com [Ningbo Institute of Technology, Zhejiang University, Ningbo 315100 (China)

    2013-12-13

    A new continuum traffic flow model is proposed based on an improved car-following model, which takes the driver's forecast effect into consideration. The backward travel problem is overcome by our model and the neutral stability condition of the new model is obtained through the linear stability analysis. Nonlinear analysis shows clearly that the density fluctuation in traffic flow leads to a variety of density waves and the Korteweg–de Vries–Burgers (KdV–Burgers) equation is derived to describe the traffic flow near the neutral stability line. The corresponding solution for traffic density wave is also derived. Finally, the numerical results show that our model can not only reproduce the evolution of small perturbation, but also improve the stability of traffic flow.

  6. sensory analysis of cooked fresh meat sausages containing beef offal

    user

    Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

  7. Identification of Social Capital on Beef Cattle Farmers Group

    Lestari, V. S.; Sirajuddin, S. N.; Abdullah, A.

    2018-02-01

    Social capital plays an important role in the development of beef cattle farms in South Sulawesi. The aim of this research was to know the social capital of beef cattle farmers in South Sulawesi. Population of this research was 31 beef cattle farmers. Variable of social capital was mutual trust, norms and linkage. The data were collected from observation and depth interview by using questionnaire. There were 10 questions which were adopted from Australian Center for International Agriculture Research. The answer was scored by using Likert scale ranging from 1 refer to strongly disagree; 2 refer to disagree; 3 refer to not sure; 4 refer to agree and 5 refer to strongly agree. The data were analyzed descriptively by using frequency distribution. The research revealed that the social capital of beef cattle farmers was categorized as “high”.

  8. Preservation by ionization of refrigerated vacuum-packed ground beef

    Soualhia, Z.

    1998-01-01

    The application of doses of 1, 2, 3, 4, 5 KGy is interesting to lower significantly the contamination microbial flora in ground beef without changing significantly for all that original qualities. Treatment combining ionization (5 KGy) and / or salting (2 %) increases of almost 2 months the duration of refrigerated conservation of Vacuum-packed ground beef with no major change in initial quality. In ionized beef (5 KGy) and / or salted (2 %), the rate of psychotropic germs stays inferior to the threshold superficial putrefaction at all conservation stages. Moreover, faecal contamination pilots, mouldiness, yeast and pathogenic micro-organisms are totally absent in treated samples. Reduction effect of salt is observed at all stages of refrigerated storage. Finally, after cooking, ionizing dose does not change significantly loss of weight and pH of ground beef heated at 100 degrees C in bain-marie or 150 degrees C in drying over during one hour (author)

  9. Genetic parameters for reproductive traits in a beef cattle herd ...

    Unknown

    Keywords: beef cattle, breeding, genetics, heritability, reproduction .... nature of the female reproductive traits or to the large influence of unidentified environmental effects on ..... Factors affecting some performance traits in Friesian cattle.

  10. Safety of street vended meat products - chicken and beef suya

    USER

    2010-06-28

    Jun 28, 2010 ... suya (105 and 105/g and beef suya (102/g) before and after heating the following ... treatments in a completely randomized design of collected samples ... bacillus to differentiate between lactose and non-lactose fermenting.

  11. Changes in the beef cattle industry through application of scientific ...

    insemination, oestrus synchronization, and management systems for ... Most of these changes have had and will have an economic impact on the ..... of ET to produce bulls for use in AI in beef cattle is still in ..... and future implications - 1983.

  12. The profitability of beef production under semi-extensive conditions

    used and discussed included nett farm income per R100 capital investment and .... Although depreciation of fixed improvements and on equip- ment was calculated ..... Furthermore, another practice commonly found· amongst beef producers.

  13. Factors influencing Consumer Preference for Fresh Beef in Sokoto ...

    SH

    selected and interviewed to identify factors that affect preference for fresh beef and to determine the nature of the ... preference are appreciated by the food ... composition and household income .... habit and flavor, made them to prefer fresh.

  14. Towards a regional beef carcass classification system for Southern ...

    Mapiye, C, Dr

    2017-05-15

    May 15, 2017 ... beef carcass grading and classification systems used in the region ..... between cattle breeds (genetic), pre-slaughter stress and growth- ..... Nguni cattle for example, owing to their adaptability (i.e. drought and heat tolerant,.

  15. National genetic improvement programmes in the United States beef ...

    cattle industry is accepting, in fact, demanding estimates of genetic values on yearling bulls. Single and multiple analy ... ordinary event occurred with the formation of the Beef ... assumed genetic trend was non-existent or relatively unimportant ...

  16. Molecular characterization and phylogeny of Shiga toxin-producing E. coli (STEC) from imported beef meat in Malaysia.

    Abuelhassan, Nawal Nouridaim; Mutalib, Sahilah Abdul; Gimba, Fufa Ido; Yusoff, Wan Mohtar

    2016-09-01

    This study aimed at determining the presence and characterization of Escherichia coli and Shiga toxin-producing E. coli (STEC) from imported frozen beef meats. Seventy-four (74) frozen imported beef meat samples from two countries, India (42 samples) and Australia (32 samples), were collected and tested for E. coli. These samples were purchased from the frozen meat sections of five different supermarkets in different locations in Selangor, Malaysia, from April 2012 to October 2014. A total of 222 E. coli strains were isolated from the meat samples; 126 strains were isolated from country A (India), and 96 E. coli strains were from country of origin B (Australia), respectively. A total of 70 E. coli strains were identified and characterized. All E. coli strains were isolated into Fluorocult medium and identified using API 20E kit. All selected E. coli strains were characterized for Shiga toxin genes (stx1 and stx2). All biochemically identified E. coli in this study were further subjected to molecular detection through polymerase chain reaction (PCR) amplification and characterization using 16S ribosomal RNA (rRNA) gene of Shiga toxin-producing E. coli. Of the 70 E. coli strains, 11 strains were positive for both Shiga toxin genes (stx1 and stx2) and 11 (11/70) strains were positive for stx1 gene, while 25 (25/70) strains were positive for stx2 gene. The analysis of 16S rRNA gene of all the E. coli isolates in this study was successfully sequenced and analyzed, and based on sequence data obtained, a phylogenetic tree of the 16S rRNA gene was performed using Clustal W programme in MEGA 6.06 software. Phylogenetic tree showed that the E. coli isolates in our study cluster with the strain of E. coli isolated in other countries, which further confirm that the isolates of E. coli in this study are similar to those obtained in other studies. As a result, all the strains obtained in this study proved to be a strain of pathogenic E. coli, which may cause a serious outbreak

  17. Value-added beef products (Productos Carnicos con Valor Agregado)

    Mac Donaldson; Will Holder; Jan Holder

    2006-01-01

    I'm speaking for Will and Jan Holder, who couldn't be here. I happen to be familiar with Will and Jan's company, Ervin's Natural Beef, and its program because I've sold them cattle. Will and Jan's value-added beef program is based on their family ranch in the area known as The Blue, in the mountains of eastern Arizona.

  18. Experimental studies of pipeline uplift resistance in frozen ground

    Liu, B.; Crooks, J. [Golder Associates Ltd., Calgary, AB (Canada); Nixon, J.F. [Nixon Geotech Ltd., Calgary, AB (Canada); Zhou, J. [TransCanada PipeLines Ltd., Calgary, AB (Canada)

    2004-07-01

    Gas pipelines buried in permafrost are subjected to the mechanisms of frost heave and thaw settlement which induce movement in the pipe. The magnitude of loads depend on the relative displacement and the load-displacement characteristics of the surrounding soils. This paper presented the results of laboratory tests that investigated the geomechanical properties and uplift resistance of frozen Calgary silt. Compacted soil was frozen 24 hours prior to the uplift testing. A thick-wall steel pipe was laid down and more soil was subsequently placed and compacted around and above the pipe until the desired burial depth was achieved. The temperature of the frozen soil was monitored along with deformations of the soil surface in order to determine the impact of loading rate, ice content and freezing direction. The geomechanical tests included triaxial compression tests as well as tensile and creep tests. The stiffness, tensile strain limits and time dependent behaviour of the frozen soil were also defined. The issue of crack development in the frozen soil was addressed and a numerical model was developed based on measured load-displacement relationships and geomechanical properties of the frozen soil. Bilinear stress-strain relationships were consistently noted for the frozen samples under triaxial compression. The stress-strain behaviour was found to be independent of the confining stress. The measured tensile limits were found to be in good agreement with published literature. Peak uplift resistance and post-peak decreases were consistently noted in the uplift resistance. Tensile fractures were observed vertically above the crown of the pipe. Uplift resistance was highly affected by the loading rate, but the load-displacement curve prior to the peak was not affected by radial freezing or ice lenses. A new peak uplift resistance was reached following the freeze/thaw cycle, suggesting the healing of the tensile fractures. 9 refs., 1 tab., 11 figs.

  19. Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

    Davis, C E; Cyrus, S

    1998-02-01

    Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

  20. Beef alliances: motivations, extent, and future prospects.

    Schroeder, Ted C; Kovanda, Joseph

    2003-07-01

    With their growth, it is important to consider how alliances will impact the beef industry in the future. Alliances have the potential to make sweeping changes to cattle production, live and feeder cattle marketing, food safety protocols, use of government grades and standards, ownership structure, supply chain management, wholesale and retail product marketing, risk management, and many other industry activities. In an effort to address these issues, this article addresses the following questions: What is an alliance? What has motivated their proliferation? What have we learned from alliances? What aspects of alliances affect their likelihood of success or failure? What is the future of alliances? Are they a fad or a long-term evolving industry structural change?

  1. Mexican consumers at the point of meat purchase. Beef choice.

    Ngapo, T M; Braña Varela, D; Rubio Lozano, M S

    2017-12-01

    Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  2. Irradiation of refrigerated corned beef for shelf-life extension

    Sallam, Y.I.; El-Magoli, S.B.M.; Mohamed, H.H.; El-Mongy, T.M.

    2000-01-01

    The development of the microflora of unirradiated and irradiated cowed beef was followed during storage at 5 degree. The total aerobic counts in unirradiated corned beef samples reached x 10 7 cfu/g after 10 days and after 15, 20 , 25 and 30 days of cold storage in irradiated samples at 2, 4, 6, 8 kGy, respectively, accompanied with obvious organoleptic evidence of microbial. Radiation doses up to 8 kGy and cold storage (5 degree) of cowed beef had no effect on the major constituents (moisture, protein and lipids) of these products. During storage, total volatile bases nitrogen (TVBN) and thiobarbituric acid (TBA) values tended to increase; the Ph of corned beef fall down to ca. 5. 7. Increasing the radiation dose level to 6 and 8 kGy, to increase the product shelf-life, affects generally the physical properties of the corned beef samples, and therefore, it could be concluded that the radiation dose level should be chosen to inhibit public health concern bacteria and reduce spoilage organisms, and at the same time preserve the natural properties of the food. At the present study a dose level of 4 kGy was found to be quite enough to reach such requirements for corned beef samples

  3. Stokes' second problem for magnetohydrodynamics flow in a Burgers' fluid: the cases γ = λ²/4 and γ>λ²/4.

    Ilyas Khan

    Full Text Available The present work is concerned with exact solutions of Stokes second problem for magnetohydrodynamics (MHD flow of a Burgers' fluid. The fluid over a flat plate is assumed to be electrically conducting in the presence of a uniform magnetic field applied in outward transverse direction to the flow. The equations governing the flow are modeled and then solved using the Laplace transform technique. The expressions of velocity field and tangential stress are developed when the relaxation time satisfies the condition γ =  λ²/4 or γ> λ²/4. The obtained closed form solutions are presented in the form of simple or multiple integrals in terms of Bessel functions and terms with only Bessel functions. The numerical integration is performed and the graphical results are displayed for the involved flow parameters. It is found that the velocity decreases whereas the shear stress increases when the Hartmann number is increased. The solutions corresponding to the Stokes' first problem for hydrodynamic Burgers' fluids are obtained as limiting cases of the present solutions. Similar solutions for Stokes' second problem of hydrodynamic Burgers' fluids and those for Newtonian and Oldroyd-B fluids can also be obtained as limiting cases of these solutions.

  4. Production Flexibility in Extensive Beef Farming Systems

    Laura Astigarraga

    2011-03-01

    Full Text Available The aim of this work is to assess the flexibility of production allowed by extensive production conditions faced with variations in the environment, i.e., market variations and climatic fluctuations, of Limousin beef systems. The study used a case-based methodology in which seven beef farms with less than 1 LU/ha were chosen. Data collection was based on three interviews using a semistructured questionnaire and on the analysis of productive and economic results over a 15-year period (1991-2005. The main evolution of these farms is related to a rise in work productivity associated with an increase in herd size. Herd increase was made possible by enlarging the area, the margin of intensification being limited in these regions. To take advantage of the enlarged land area, females were reared for fattening or for reproduction instead of selling them at weaning. The Limousin female provides a wide product mix because of its plasticity, as has been studied by several researchers. This mix flexibility is achieved by delaying product differentiation, a form of production flexibility that can reduce the risk of under-producing or over-producing varied product configurations. On the other hand, calves sold to the Italian market after weaning are generic products, associated with a flexible production process to overcome fluctuations in forage availability due to climatic variations. The introduction of maize silage for feeding acts as an alternative route, actual and potential, through the system to overcome unexpected forage shortage from natural grasslands as a result of droughts. The study shows that extensive farming systems have developed types of flexibility to match different factors of uncertainty from the environment. Finally, the issue of farm system performance is thus not so much a question of whether a farm is fit at a specific moment in time, but whether it transforms into a less or more sustainable orientation.

  5. National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments.

    Mason, C L; Nicholson, K L; Brooks, J C; Delmore, R J; Henning, W R; Johnson, D D; Lorenzen, C L; Maddock, R J; Miller, R K; Morgan, J B; Wasser, B E; Gwartney, B L; Harris, K B; Griffin, D B; Hale, D S; Savell, J W

    2009-02-01

    A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n=17,495) were measured for external fat thickness with cuts from the chuck (0.05cm), round (0.05cm), and miscellaneous (0.04cm) having less (Pmarketing purposes.

  6. Association between Propionibacterium acnes and frozen shoulder: a pilot study.

    Bunker, Tim D; Boyd, Matthew; Gallacher, Sian; Auckland, Cressida R; Kitson, Jeff; Smith, Chris D

    2014-10-01

    Frozen shoulder has not previously been shown to be associated with infection. The present study set out to confirm the null hypothesis that there is no relationship between infection and frozen shoulder using two modern scientific methods, extended culture and polymerase chain reaction (PCR) for bacterial nucleic acids. A prospective cohort of 10 patients undergoing arthroscopic release for stage II idiopathic frozen shoulder had two biopsies of tissue taken from the affected shoulder joint capsule at the time of surgery, along with control biopsies of subdermal fat. The biopsies and controls were examined with extended culture and PCR for microbial nucleic acid. Eight of the 10 patients had positive findings on extended culture in their shoulder capsule and, in six of these, Propionibacterium acnes was present. The findings mean that we must reject the null hypothesis that there is no relationship between infection and frozen shoulder. More studies are urgently needed to confirm or refute these findings. If they are confirmed, this could potentially lead to new and effective treatments for this common, painful and disabling condition. Could P. acnes be the Helicobacter of frozen shoulder?

  7. An audit of intraoperative frozen section in Johor.

    Khoo, J J

    2004-03-01

    A 4-year-review was carried out on intraoperative frozen section consultations in Sultanah Aminah Hospital, Johor Bahru. Two hundred and fifteen specimens were received from 79 patients in the period between January 1999 and December 2002. An average of 2.72 specimens per patient was received. The overall diagnostic accuracy was high, 97.56%. The diagnoses were deferred in 4.65% of the specimens. False positive diagnoses were made in 3 specimens (1.46%) and false negative diagnoses in 2 specimens (0.98%). This gave an error rate of 2.44%. The main cause of error was incorrect interpretation of the pathologic findings. In the present study, frozen sections showed good sensitivity (97.98%) and specificity (97.16%). Despite its limitations, frozen section is still generally considered to be an accurate mode of intraoperative consultation to assist the surgeon in deciding the best therapeutic approach for his patient at the operating table. The use of frozen section with proper indications was cost-effective as it helped lower the number of reoperations. An audit of intraoperative frozen section from time to time serves as part of an ongoing quality assurance program and should be recommended where the service is available.

  8. Unveiling the significance of eigenvectors in diffusing non-Hermitian matrices by identifying the underlying Burgers dynamics

    Burda, Zdzislaw, E-mail: zdzislaw.burda@agh.edu.pl [AGH University of Science and Technology, Faculty of Physics and Applied Computer Science, al. Mickiewicza 30, PL-30059 Kraków (Poland); Grela, Jacek, E-mail: jacekgrela@gmail.com [M. Smoluchowski Institute of Physics and Mark Kac Complex Systems Research Centre, Jagiellonian University, PL-30348 Kraków (Poland); Nowak, Maciej A., E-mail: nowak@th.if.uj.edu.pl [M. Smoluchowski Institute of Physics and Mark Kac Complex Systems Research Centre, Jagiellonian University, PL-30348 Kraków (Poland); Tarnowski, Wojciech, E-mail: wojciech.tarnowski@uj.edu.pl [M. Smoluchowski Institute of Physics and Mark Kac Complex Systems Research Centre, Jagiellonian University, PL-30348 Kraków (Poland); Warchoł, Piotr, E-mail: piotr.warchol@uj.edu.pl [M. Smoluchowski Institute of Physics and Mark Kac Complex Systems Research Centre, Jagiellonian University, PL-30348 Kraków (Poland)

    2015-08-15

    Following our recent letter, we study in detail an entry-wise diffusion of non-hermitian complex matrices. We obtain an exact partial differential equation (valid for any matrix size N and arbitrary initial conditions) for evolution of the averaged extended characteristic polynomial. The logarithm of this polynomial has an interpretation of a potential which generates a Burgers dynamics in quaternionic space. The dynamics of the ensemble in the large N limit is completely determined by the coevolution of the spectral density and a certain eigenvector correlation function. This coevolution is best visible in an electrostatic potential of a quaternionic argument built of two complex variables, the first of which governs standard spectral properties while the second unravels the hidden dynamics of eigenvector correlation function. We obtain general formulas for the spectral density and the eigenvector correlation function for large N and for any initial conditions. We exemplify our studies by solving three examples, and we verify the analytic form of our solutions with numerical simulations.

  9. A one-dimensional analysis of real and complex turbulence and the Maxwell set for the stochastic Burgers equation

    Neate, A D; Truman, A

    2005-01-01

    The inviscid limit of the Burgers equation, with body forces white noise in time, is discussed in terms of the level surfaces of the minimizing Hamilton-Jacobi function and the classical mechanical caustic and their algebraic pre-images under the classical mechanical flow map. The problem is analysed in terms of a reduced (one-dimensional) action function using a circle of ideas due to Arnol'd, Cayley and Klein. We characterize those parts of the caustic which are singular, and give an explicit expression for the cusp density on caustics and level surfaces. By considering the double points of level surfaces we find an explicit formula for the Maxwell set in the two-dimensional polynomial case, and we extend this to higher dimensions using a double discriminant of the reduced action, solving a long-standing problem for Hamiltonian dynamical systems. When the pre-level surface touches the pre-caustic, the geometry (number of cusps) on the level surface changes infinitely rapidly causing 'real turbulence'. Using an idea of Klein, it is shown that the geometry (number of swallowtails) on the caustic also changes infinitely rapidly when the real part of the pre-caustic touches its complex counterpart, causing 'complex turbulence'. These are both inherently stochastic in nature, and we determine their intermittence in terms of the recurrent behaviour of two processes

  10. Analysis of low-pass filters for approximate deconvolution closure modelling in one-dimensional decaying Burgers turbulence

    San, O.

    2016-01-01

    The idea of spatial filtering is central in approximate deconvolution large-eddy simulation (AD-LES) of turbulent flows. The need for low-pass filters naturally arises in the approximate deconvolution approach which is based solely on mathematical approximations by employing repeated filtering operators. Two families of low-pass spatial filters are studied in this paper: the Butterworth filters and the Padé filters. With a selection of various filtering parameters, variants of the AD-LES are systematically applied to the decaying Burgers turbulence problem, which is a standard prototype for more complex turbulent flows. Comparing with the direct numerical simulations, it is shown that all forms of the AD-LES approaches predict significantly better results than the under-resolved simulations at the same grid resolution. However, the results highly depend on the selection of the filtering procedure and the filter design. It is concluded that a complete attenuation for the smallest scales is crucial to prevent energy accumulation at the grid cut-off.

  11. An internal superconducting ''holding-coil'' for frozen spin targets

    Dutz, H.; Gehring, R.; Goertz, S.; Kraemer, D.; Meyer, W.; Reicherz, G.; Thomas, A.

    1995-01-01

    A new concept of a small superconducting holding magnet, placed inside a polarizing refrigerator, has been developed for frozen spin targets. The superconducting wire has been wound on the inner cooling shield of the vertical dilution refrigerator of the Bonn frozen spin target. The maximum field of the magnet is 0.35 T. The total thickness of the superconducting coil consisting of the wire and the copper carrier is of the order of 500 μm. Based on this concept, a frozen spin target is under construction for the measurement of the Gerasimov-Drell-Hearn sum rule with polarized real photons at the Mainz microtron MAMI and the Bonn electron stretcher accelerator ELSA. ((orig.))

  12. An internal superconducting ``holding-coil`` for frozen spin targets

    Dutz, H. [Bonn Univ. (Germany). Physikalisches Inst.; Gehring, R. [Bonn Univ. (Germany). Physikalisches Inst.; Goertz, S. [Bonn Univ. (Germany). Physikalisches Inst.; Kraemer, D. [Bonn Univ. (Germany). Physikalisches Inst.; Meyer, W. [Bonn Univ. (Germany). Physikalisches Inst.; Reicherz, G. [Bonn Univ. (Germany). Physikalisches Inst.; Thomas, A. [Bonn Univ. (Germany). Physikalisches Inst.

    1995-03-01

    A new concept of a small superconducting holding magnet, placed inside a polarizing refrigerator, has been developed for frozen spin targets. The superconducting wire has been wound on the inner cooling shield of the vertical dilution refrigerator of the Bonn frozen spin target. The maximum field of the magnet is 0.35 T. The total thickness of the superconducting coil consisting of the wire and the copper carrier is of the order of 500 {mu}m. Based on this concept, a frozen spin target is under construction for the measurement of the Gerasimov-Drell-Hearn sum rule with polarized real photons at the Mainz microtron MAMI and the Bonn electron stretcher accelerator ELSA. ((orig.))

  13. Properties of concrete mixed with sand frozen by liquid nitrogen

    Negami, Yoshiaki; Kurita, Morio; Kuwahara, Takashi; Goto, Sadao.

    1990-01-01

    This paper presents a new precooling method which reduces the temperature of mixed concrete by mixing it with sand frozen by liquid nitrogen. The authors tried to clarify the properties of both the frozen sand and the concrete mixed with the frozen sand. The results of a series of experimental studies indicate that the temperature of mixed concrete can be reduced about 25degC, which is a larger reduction quantity than that achieved by conventional precooling methods; and that this method contributes to improvement of the consistency and the compressive strength of the concrete. Furthermore, the advantageous effect of this precooling method is confirmed from the results of laboratory tests using massive concrete members. (author)

  14. The infrared spectral properties of frozen volatiles. [in cometary nuclei

    Fink, U.; Sill, G. T.

    1982-01-01

    Since Whipple's dirty snowball model of comet nuclei, it has been generally accepted that volatile ices help to explain cometary phenomena. The infrared spectral properties of many substances that are potential candidates for frozen volatiles in the solar system are being pursued; indeed some of these frozen materials have been found in the solar system: H2O, CO2, and SO2. A review of laboratory spectra in the range 1 to 20 microns of H2O, CO2, SO2, CH4, NH3, H2S, CO, NH4HS and NH3.H2O is presented. Both reflection spectra of thick frosts and transmission spectra of thin films are shown, and their main characteristics are described. Hydrates, clathrates, and composite spectra are discussed. When it is possible to observe the nuclei of comets at close range, it may be possible to identify frozen volatiles by their infrared spectra.

  15. Improving survival of culture bacteria in frozen desserts by microentrapment.

    Sheu, T Y; Marshall, R T; Heymann, H

    1993-07-01

    Lactobacillus bulgaricus cells were entrapped in beads of calcium alginate and evaluated for their ability to survive freezing processes. Cells survived freezing (without agitation) in ice milk mix much better than in distilled water, and more entrapped cells survived than did cells that were not entrapped. Glycerol and mannitol were cryoprotective, but glucose was not, when each was added (6%) separately to the beads. Entrapment protected the lactobacilli in batch frozen and continuously frozen ice milk mixes. The percentage of survival for entrapped and unentrapped cells in continuously frozen ice milk approximated 90 and 40%, respectively. Lactobacilli survived better in beads with mean diameters > 30 microns than in those averaging 15 microns. Addition of entrapped lactobacilli had no measurable effect on the sensory characteristics of the ice milk.

  16. Construction and test of the Bonn frozen spin target

    Dutz, H.

    1989-04-01

    For γN→ΠN and γd→pn scattering experiments at the PHOENICS detector, a new 'bonn frozen spin target' (BOFROST) is developed. The target with a maximum volume of 30 cm 3 is cooled in a vertical 3 He- 4 He dilution kryostat. The lowest temperature of the dilution kryostat in the frozen spin mode should be 50 mk. In a first stage, the magnet system consist of two superconducting solenoids: A polarisation magnet with a maximum field of 7 T with a homogenity of 10 -5 over the target area and a 'vertical holding' magnet with a maximum field in the target area of 0.57 T. This work describes the construction and the set-up of the 'frozen spin target' in the laboratory and the first tests of the dilution kryostat and the superconducting magnet system. (orig.) [de

  17. Stiffness Evolution in Frozen Sands Subjected to Stress Changes

    Dai, Sheng; Santamarina, Carlos

    2017-01-01

    Sampling affects all soils, including frozen soils and hydrate-bearing sediments. The authors monitor the stiffness evolution of frozen sands subjected to various temperature and stress conditions using an oedometer cell instrumented with P-wave transducers. Experimental results show the stress-dependent stiffness of freshly remolded sands, the dominant stiffening effect of ice, creep after unloading, and the associated exponential decrease in stiffness with time. The characteristic time for stiffness loss during creep is of the order of tens of minutes; therefore it is inevitable that frozen soils experience sampling disturbances attributable to unloading. Slow unloading minimizes stiffness loss; conversely, fast unloading causes a pronounced reduction in stiffness probably attributable to the brittle failure of ice or ice-mineral bonding.

  18. Stiffness Evolution in Frozen Sands Subjected to Stress Changes

    Dai, Sheng

    2017-04-21

    Sampling affects all soils, including frozen soils and hydrate-bearing sediments. The authors monitor the stiffness evolution of frozen sands subjected to various temperature and stress conditions using an oedometer cell instrumented with P-wave transducers. Experimental results show the stress-dependent stiffness of freshly remolded sands, the dominant stiffening effect of ice, creep after unloading, and the associated exponential decrease in stiffness with time. The characteristic time for stiffness loss during creep is of the order of tens of minutes; therefore it is inevitable that frozen soils experience sampling disturbances attributable to unloading. Slow unloading minimizes stiffness loss; conversely, fast unloading causes a pronounced reduction in stiffness probably attributable to the brittle failure of ice or ice-mineral bonding.

  19. Effect of chronological age of beef steers of different maturity types ...

    Effect of chronological age of beef steers of different maturity types on their growth ... and carcass studies have been conducted in the sourveld regions of the country. ... different beef maturity types which differ in body frame size were used, viz.

  20. Lactose-free frozen yogurt: production and characteristics.

    Skryplonek, Katarzyna; Gomes, David; Viegas, Jorge; Pereira, Carlos; Henriques, Marta

    2017-01-01

    Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation. The effect of lactose hydrolysis on the physicochemical properties, texture, viscosity, overrun and sensory attributes in the final product was investigated. After yogurt maturation, the acidity of the lactose-free product was significantly higher than in the control, suggesting that breaking down lactose enhances the fermentation process. Lactose-free frozen yogurt had significantly lower hardness and stickiness and higher viscosity than control frozen yogurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas in the case of conventional prod- ucts a coarse structure, due to the presence of large ice crystals, was identified. Hydrolysis of lactose also improved the sweetness and brightness of frozen yogurt. The improved textural properties of lactose-free product results from the fact that monosaccharides produced during lactose hydrolysis depress the freezing point of the mix, which enables product with softer structure and bigger resistance to ice recrystallization to be obtained. The study showed that lactose-free frozen yogurt may be used successfully for production of novel lactose-free frozen desserts. Lactose hydrolysis improves the texture and viscosity of the product,     as well as enhancing its sensory quality.

  1. Uniaxial compression tests on diesel contaminated frozen silty soil specimens

    Chenaf, D.; Stampli, N.; Bathurst, R.; Chapuis, R.P.

    1999-01-01

    Results of a uniaxial, unconfined compression test on artificial diesel-contaminated and uncontaminated frozen silty soils are discussed. The testing program involved 59 specimens. The results show that for the same fluid content, diesel contamination reduced the strength of the frozen specimens by increasing the unfrozen water content. For example, in specimens containing 50 per cent diesel oil of the fluid content by weight the maximum strength was reduced by 95 per cent compared to the strength of an uncontaminated specimen. Diesel contamination was also shown to contribute to the slippage between soil particles by acting as a lubricant, thus accelerating the loss of compressive strength.13 refs., 18 figs

  2. Exploring the outcomes in studies of primary frozen shoulder

    Rodgers, Sara; Brealey, Stephen; Jefferson, Laura

    2014-01-01

    PURPOSE: In our study we explored the need to define a core outcome set for primary frozen shoulder. METHODS: We investigated the outcomes used by studies included in a systematic review of the management of primary frozen shoulder; surveyed which primary outcome measures health care professionals...... and 104 respondents, respectively) were most often cited by health care professionals as the primary outcome measure that should be used. Searches identified one paper that included patients' views. Outcomes of importance to patients were pain at night, general pain, reduced mobility (resulting...

  3. Beef Cattle Production. An Instructional Unit for Teachers of Adult Vocational Education in Agriculture.

    Metzger, Bruce; Iverson, Maynard J.

    The unit on beef cattle production is designed primarily for the adult farmer program in Kentucky as an aid to making the beef enterprise more profitable. It is aimed primarily at the commercial producer. The lessons center on some of the more important economic points in beef cattle production. Ten lessons comprise the unit, which can be adapted…

  4. 9 CFR 94.27 - Importation of whole cuts of boneless beef from Japan.

    2010-01-01

    ... beef from Japan. 94.27 Section 94.27 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION... IMPORTATIONS § 94.27 Importation of whole cuts of boneless beef from Japan. Notwithstanding any other... slaughtered in Japan may be imported into the United States under the following conditions: (a) The beef is...

  5. 77 FR 52597 - Beef Promotion and Research; Amendment to the Order

    2012-08-30

    ... experience, skills and information related to the marketing of beef and beef products, as is intended under... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1260 [Doc. No. AMS-LS-11-0086] Beef Promotion and Research; Amendment to the Order AGENCY: Agricultural Marketing Service, USDA...

  6. Effect of composting on the fate of steroids in beef cattle manure

    In this study, the fate of steroid hormones in beef cattle manure composting is evaluated. The fate of 16 steroids and metabolites was evaluated in composted manure from beef cattle administered growth promotants and from beef cattle with no steroid hormone implants. The fate of estrogens (primary...

  7. prevalence of escherichia coli 0157:h7 in fresh and roasted beef

    DR. AMINU

    The prevalence of Enterohemorrhagic Escherichia coli 0157:H7 in 300 fresh beef and 150 roasted beef samples from ... likely cause of E. coli O157:H7 infection is undercooked ground beef. ..... coli O157:H7 in a sheep model. Appl. Environ.

  8. Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef.

    Chail, A; Legako, J F; Pitcher, L R; Griggs, T C; Ward, R E; Martini, S; MacAdam, J W

    2016-05-01

    Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, and grass forage diets. Forage diets included a condensed tannin-containing perennial legume, birdsfoot trefoil (; USUBFT), and a grass, meadow brome ( Rehmann; USUGrass). Moreover, representative retail forage (USDA Certified Organic Grass-fed [OrgGrass]) and conventional beef (USDA Choice, Grain-fed; ChGrain) were investigated ( = 6 per retail type). The ChGrain had the greatest ( 0.05) to that of both USUGrain and USUGrass. Both grain-finished beef treatments were rated greater ( Consumer liking of USUBFT beef tenderness, fattiness, and overall liking were comparable ( > 0.05) with that of USUGrain and ChGrain. Flavor liking was rated greatest ( 0.05) to those of ChGrain, USUGrass, and OrgGrass. Cumulative SFA and MUFA concentrations were greatest ( 0.05) to those of USUGrain and USUGrass. Each forage-finished beef treatment, USUGrass, OrgGrass, and USUBFT, had lower ( < 0.001) ratios of -6:-3 fatty acids. Hexanal was the most numerically abundant volatile compound. The concentration of hexanal increased with increasing concentrations of total PUFA. Among all the lipid degradation products (aldehydes, alcohols, furans, carboxylic acids, and ketones) measured in this study, there was an overall trend toward greater quantities in grain-finished products, lower quantities in USUGrass and OrgGrass, and intermediate quantities in USUBFT. This trend was in agreement with IMF content, fatty acid concentrations, and sensory attributes. These results suggest an opportunity for a birdsfoot trefoil finishing program, which results in beef comparable in sensory quality with grain-finished beef but with reduced -6 and SFA, similar to grass-finished beef.

  9. Quality factors in beef, pork, and lamb cooked by microwaves.

    Korschgen, B M; Baldwin, R E; Snider, S

    1976-12-01

    Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

  10. Industrial development of beef and pork cecina with different flavors

    Francisco A. Nuñez-Gonzalez

    2013-12-01

    Full Text Available Cecina used traditional technique for salting and preserving meat as well as to impart flavor; however, addition of spices is a viable alternative to diversify the flavors of the product. The objective of this research was to develop beef and pork cecina of flavors and evaluate lipid oxidation after 30 days of storage. Beef and pork cecina were distributed independently in four treatments: Formulation 1 or base (10.7% salt, 1.3% sugar, 0.5% nitrite and seasoning 0.1%; formulation 2, base plus 10 g of mixture of coriander, celery, parsley dehydrated/kg meat; formulation 3, base plus 10 g dry mirasol chilli/kg of meat and liquid smoke (2 mL/L and formulation 4, base plus 0.80 mL of essential oregano oil/L. Beef cecina was dried at 80 °C for 150 minutes and pork cecina for 180 minutes until these achieved a water activity (aw of 0.75. Beef cecina was packaged in cellophane bag, while for pork cecina in vacuum bags. Lipid oxidation was determined using thiobarbituric acid test (TBA. The results revealed that only beef cecina presented fat rancidity.

  11. Environmental consequences of different beef production systems in the EU

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

    2010-01-01

    The aim of this paper is to examine the environmental consequences of beef meat production in the EU, using a life cycle approach. Four beef production systems were studied - three from intensively reared dairy calves and one from suckler herds. According to the results of the analysis......, the contributions from the production of 1 kg beef meat (slaughter weight) to global warming, acidification, eutrophication, land use and non-renewable energy use were lower for beef from dairy calves than from suckler herds (16.0-19.9 versus 27.3 kg CO2e, 101-173 versus 210 g SO2e, 622-1140 versus 1651 g NO3e, 16.......5-22.7 versus 42.9 m2year, and 41.3-48.2 versus 59.2 MJ, respectively). The breakdown analysis helped identify the key areas in the "cradle to farm gate" beef production system where sustainable management strategies are needed to improve environmental performance. The study also included a sensitivity analysis...

  12. Using reflectance spectroscopy to predict beef tenderness.

    Bowling, M B; Vote, D J; Belk, K E; Scanga, J A; Tatum, J D; Smith, G C

    2009-05-01

    A study was conducted to determine if reflectance measurements made in the near-infrared region of the spectrum were additive to reflectance measurements made in the visible region of the spectrum for predicting Warner-Bratzler shear force (WBSF) values. Eighty seven strip loins were collected following fabrication over 3d at a commercial beef processing facility from heifer carcasses with Slight or Traces marbling scores. Spectroscopic measurements were made at approximately 50h postmortem using a Hunter-Lab UltraScan. Subsequently, all strip loins were aged for 14d, cooked to an internal temperature of 70°C, and sheared to obtain WBSF values. Reflectance measurements obtained in the near-infrared region of the spectrum were correlated with WBSF values, however, these measurements were not additive to the predictive ability of reflectance measurements (R(2) values did not differ) made in the visible portion of the spectrum when the use of broad-band wavelength filters were simulated. It was therefore determined, that both the visible and near-infrared spectra measure reflectance and that both methods are acceptable methods of tenderness prediction.

  13. Space Weather: Where Is The Beef?

    Koskinen, H. E. J.

    Space weather has become a highly fashionable topic in solar-terrestrial physics. It is perhaps the best tool to popularise the field and it has contributed significantly to the dialogue between solar, magnetospheric, and ionospheric scientist, and also to mu- tual understanding between science and engineering communities. While these are laudable achievements, it is important for the integrity of scientific space weather re- search to recognise the central open questions in the physics of space weather and the progress toward solving them. We still lack sufficient understanding of the solar physics to be able to tell in advance when and where a solar eruption will take place and whether it will turn to a geoeffective event. There is much to do to understand ac- celeration of solar energetic particles and propagation of solar mass ejecta toward the Earth. After more than 40 years of research scientific discussion of energy and plasma transfer through the magnetopause still deals mostly with qualitative issues and the rapid acceleration processes in the magnetosphere are not yet explained in a satisfac- tory way. Also the coupling to the ionosphere and from there to the strong induction effects on ground is another complex of research problems. For space weather science the beef is in the investigation of these and related topics, not in marketing half-useful space weather products to hesitant customers.

  14. 21 CFR 146.120 - Frozen concentrate for lemonade.

    2010-04-01

    ... which part of the water has been removed. In the preparation of the lemon juice ingredients, the lemon... lemonade is the frozen food prepared from one or both of the lemon juice ingredients specified in paragraph... percent by weight. (b) The lemon juice ingredients referred to in paragraph (a) of this section are: (1...

  15. 21 CFR 152.126 - Frozen cherry pie.

    2010-04-01

    ... incorporating in a filling contained in a pastry shell mature, pitted, stemmed cherries that are fresh, frozen, and/or canned. The top of the pie may be open or it may be wholly or partly covered with pastry or other suitable topping. Filling, pastry, and topping components of the food consist of optional...

  16. 9 CFR 381.158 - Poultry dinners (frozen) and pies.

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry dinners (frozen) and pies. 381... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or...

  17. Frozen herring as raw material for spice-salting

    Stefansson, G.; Nielsen, H.H.; Skara, T.; Schubring, R.; Oehlenschlager, J.; Luten, J.

    2000-01-01

    One batch of herring (Clupea harengus) was spice-salted fresh and as thawed after 32 days of frozen storage at -24 °C. After salting, samples of both groups were sent to participating laboratories in Iceland, Denmark, Norway, Germany and England. The herring was kept at 5 ± 1 °C and sampled three

  18. Cryoprotectant redistribution along the frozen straw probed by Raman spectroscopy.

    Karpegina, Yu A; Okotrub, K A; Brusentsev, E Yu; Amstislavsky, S Ya; Surovtsev, N V

    2016-04-01

    The distribution of cryoprotectant (10% glycerol) and ice along the frozen plastic straw (the most useful container for freezing mammalian semen, oocytes and embryos) was studied by Raman scattering technique. Raman spectroscopy being a contactless, non-invasive tool was applied for the straws filled with the cryoprotectant solution and frozen by controlled rate programs commonly used for mammalian embryos freezing. Analysis of Raman spectra measured at different points along the straw reveals a non-uniform distribution of the cryoprotectant. The ratio between non-crystalline solution and ice was found to be increased by several times at the bottom side of the solution column frozen by the standard freezing program. The increase of the cryoprotectant fraction occurs in the area where embryos or oocytes are normally placed during their freezing. Possible effects of the cooling rate and the ice nucleation temperature on the cryoprotectant fraction at the bottom side of the solution column were considered. Our findings highlight that the ice fraction around cryopreserved embryos or oocytes can differ significantly from the averaged one in the frozen plastic straws. Copyright © 2016 Elsevier Inc. All rights reserved.

  19. Plastic straws for frozen semen. (A field evaluation).

    Macpherson, J W; King, G J

    1966-04-01

    A field trial was conducted to compare the routine frozen semen methods presently used at this laboratory with those reported by French workers. When the extender used was sterile milk both methods resulted in fertility equal to the standard. Fertility results obtained with the French method employing Lactiphos extender were significantly lower than the standard.

  20. Parasites and Morphometric Indices of Frozen Fish Sold in Nsukka ...

    The parasites and morphometric indices of frozen fish sold in Nsukka Urban Market in Nsukka Local Government Area of Enugu State, Nigeria were investigated between June and December 2008 to determine the parasite prevalence, mean intensity and abundance and some morphometric indices associated with ...

  1. 21 CFR 161.175 - Frozen raw breaded shrimp.

    2010-04-01

    ... additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or if they are food... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen raw breaded shrimp. 161.175 Section 161.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD...

  2. Fresh frozen cadaver workshops for advanced vascular surgical training.

    Jansen, Shirley; Cowie, Margaret; Linehan, John; Hamdorf, Jeffery M

    2014-11-01

    Reduction in working hours, streamlined training schemes and increasing use of endovascular techniques has meant a reduction in operative experience for newer vascular surgical trainees, especially those exposures which are not routinely performed such as thoracoabdominal, thoracotomy and retroperitoneal aortic, for example. This paper describes an Advanced Anatomy of Exposure course which was designed and convened at the Clinical Training & Evaluation Centre in Western Australia and uses fresh frozen cadavers. Feedback was obtained from the participants who attended over three courses by questionnaire. Feedback was strongly positive for the course meeting both its learning outcomes and personal learning objectives, and in addition, making a significant contribution to specialty skills. Most participants thought the fresh frozen cadaveric model significantly improved the learning objectives for training. The fresh frozen cadaver is an excellent teaching model highly representative of the living open surgical scenario where advanced trainees and newly qualified consultants can improve their operative confidence and consequently patient safety in vascular surgery. An efficient fresh frozen cadaver teaching programme can benefit many health professionals simultaneously maximizing the use of donated human tissue. © 2013 Royal Australasian College of Surgeons.

  3. GLOBALIZATION AND THE POTENTIAL FOR FROZEN POTATO PROCESSING IN MEXICO

    Phillips, Jon C.

    1998-01-01

    An analysis of the potential for the establishment and survival of frozen potato processing in Mexico is provided. Tools used include demand analysis (including demographic data and elasticities) and Porter's competitive forces model. The process of globalization is reviewed, from an agribusiness perspective. Prepared for the "Globalization and Its (Dis) Contents: Multiple Perspectives" Conference held April 3-4, 1998, East Lansing, Michigan.

  4. Geographical parthenogenesis: General purpose genotypes and frozen niche variation

    Vrijenhoek, Robert C.; Parker, Dave

    2009-01-01

    hypotheses concerning the evolution of niche breadth in asexual species - the "general-purpose genotype" (GPG) and "frozen niche-variation" (FNV) models. The two models are often portrayed as mutually exclusive, respectively viewing clonal lineages as generalists versus specialists. Nonetheless...

  5. 21 CFR 864.9145 - Processing system for frozen blood.

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Processing system for frozen blood. 864.9145 Section 864.9145 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Products Used In Establishments That Manufacture...

  6. Accuracy of frozen section in borderline ovarian tumor

    Maryam Dadzan

    2015-01-01

    Full Text Available Borderline ovarian tumor or low malignant ovarian tumor presents in 10-15% of all ovarian cancers, which usually affects younger women and have favorable prognosis even with conservative surgery, in which fertility can be preserved. Lack of reliable diagnostic tool to indicate the type of malignancy before or at the time of surgery makes the borderline ovarian tumor one of the most controversial topics in gynecology. This might lead to many overtreatment cases with radical surgery or undertreatment with conservative surgery with the higher rate of overtreatment compared to under treatment.In this review article, we extensively searched for all reported data regarding the accuracy of frozen section in borderline ovarian tumor. Reviewing the results of six studies, which specifically considered the accuracy of frozen section in borderline ovarian tumors, revealed an accuracy of 60% with an agreement between final pathology and frozen section results. Overall, 24.5% of under-diagnosed malignant cases interpreted to be benign and 4.9% overdiagnosed cases with benign tumor considered as a malignant. Frozen section is a reliable tool to exclude benign tumor from borderline and malignant but underdiagnosed percentage is higher. There are limitations in this review including the small number of enrolled cases, different time of diagnosis and different investigated countries and the discrepancies between the studied articles in this review.

  7. The effects of commercial fibres on frozen bread dough

    JELENA FILIPOVIĆ

    2010-02-01

    Full Text Available The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at –18 °C and stored over a period of 60 days. The results concerning the dough (proving time and stability and bread quality (volume and crumb quality were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR. The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250 and after 0 days (6.158, respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

  8. PamFreezer: a solution to enable frozen biopsy logistics

    Colijn, B.A.; Rios Cruellas, G.; Hashemi-Shabastari, M.; Janssen, X.; van der Leij, A.; Leyte-Gonzalez, R.; Vanapalli, Srinivas; Veldhuizen, P.; Verbiest, G.; Verhaagen, B.

    2012-01-01

    Tissue samples that are taken during a biopsy need to be snap-frozen in order to preserve their properties and use the tissue for contemporary molecular biology technologies that may improve the treatment of the patient. There is currently a lack of (safe) methodologies or devices for snap- freezing

  9. Improvements in Iron Status and Cognitive Function in Young Women Consuming Beef or Non-Beef Lunches

    Cynthia Blanton

    2013-12-01

    Full Text Available Iron status is associated with cognitive performance and intervention trials show that iron supplementation improves mental function in iron-deficient adults. However, no studies have tested the efficacy of naturally iron-rich food in this context. This investigation measured the hematologic and cognitive responses to moderate beef consumption in young women. Participants (n = 43; age 21.1 ± 0.4 years were randomly assigned to a beef or non-beef protein lunch group [3-oz (85 g, 3 times weekly] for 16 weeks. Blood was sampled at baseline, and weeks 8 and 16, and cognitive performance was measured at baseline and week 16. Body iron increased in both lunch groups (p < 0.0001, with greater improvement demonstrated in women with lower baseline body iron (p < 0.0001. Body iron had significant beneficial effects on spatial working memory and planning speed (p < 0.05, and ferritin responders (n = 17 vs. non-responders (n = 26 showed significantly greater improvements in planning speed, spatial working memory strategy, and attention (p < 0.05. Lunch group had neither significant interactions with iron status nor consistent main effects on test performance. These findings support a relationship between iron status and cognition, but do not show a particular benefit of beef over non-beef protein consumption on either measure in young women.

  10. Bill E. Kunkle Interdisciplinary Beef Symposium: Practical developments in managing animal welfare in beef cattle: what does the future hold?

    Lyles, J L; Calvo-Lorenzo, M S

    2014-12-01

    Interest in the welfare of cattle in the beef industry has intensified over time because of ethical concerns and varying societal perceptions that exist about the treatment and living conditions of farm animals. The definition of welfare will vary according to an individual's philosophies (how one defines and prioritizes what is "good"), experiences (societal and cultural influences of animal roles and relationships), and involvement in the livestock industry (knowledge of how livestock operations work and why). Many welfare concerns in the beef industry could be mitigated by enhancing traditional husbandry practices that utilize practical improvements to alleviate or eliminate heat stress, pain from routine husbandry procedures, negative cattle handling, and the transitional effects of weaning, dry feeding, transportation, and comingling of calves. Recent concerns about the potential welfare effects of feeding technologies such as β-adrenergic agonists (BAA) have emerged and led to industry-wide effects, including the removal of a single BAA product from the market and the development of BAA-specific welfare audits. Altogether, the beef industry continues to be challenged by welfare issues that question a large range of practices, from traditional husbandry to newer technological advancements. As welfare awareness increases, efforts to improve livestock care and management must focus on scientific investigations, practical solutions, consumer perceptions, and educational tools that advance knowledge and training in livestock welfare. Furthermore, the future of beef cattle welfare must align welfare concerns with other aspects of sustainable beef production such as environmental quality, profitability, food safety, and nutritional quality.

  11. Short-term Clinical Results of Manipulation Under Ultrasound-Guided Brachial Plexus Block in Patients with Idiopathic Frozen Shoulder and Diabetic Secondary Frozen Shoulder.

    Ando, Akira; Hamada, Junichiro; Hagiwara, Yoshihiro; Sekiguchi, Takuya; Koide, Masashi; Itoi, Eiji

    2018-01-01

    This study examined the effectiveness of manipulation under ultrasound-guided brachial plexus block in patients with recalcitrant idiopathic frozen shoulder and diabetic secondary frozen shoulder (diabetic frozen shoulder). Forty-four idiopathic frozen shoulders and 10 diabetic frozen shoulders with failed conservative treatment for at least 3 months were included in this study. The manipulation was performed under ultrasound-guided brachial plexus block and visual analogue scale, range of motion, and Constant scores were measured before manipulation and at the last follow-up examination. No major complications were observed during the procedure. Sufficient improvement was not obtained in two patients during the procedure and to avoid complications, the procedure was discontinued and subsequently arthroscopic capsular release was performed. Visual analogue scale, range of motion towards all directions, and Constant scores were significantly improved after the manipulation in both the idiopathic frozen shoulder and diabetic frozen shoulder groups, however the diabetic group showed inferior results compared with those of the idiopathic group. This manipulation was effective and shortened the duration of symptoms in most of the idiopathic and diabetic frozen shoulders without major complications during the procedure. Diabetic frozen shoulder showed inferior clinical results and difficulty in recovery in range of motion, which indicated that diabetic frozen shoulder should be discussed as a different entity.

  12. Factors affecting beef consumption in the valley of Mexico

    Ricardo Tellez Delgado

    2015-10-01

    Full Text Available ABSTRACTThe objective of this study was to know the factors that determine the consumption of beef in the Metropolitan Area of the Valley of Mexico, using logit and probit modeling (nominal variable with 400 surveys. The results showed that significant variables that determine the probability of purchasing beef are schooling, number of members per family, meat preference, family income, and presence of disease in the individual. The largest marginal effects on the purchase decision were provided by the income and the meat preference variables, while the price was not significant. The main factors that determine the consumption of beef are schooling and the number of members in the family, while the meat preference and income are dismissed.

  13. Development of a modified dry curing process for beef.

    Hayes, J E; Kenny, T A; Ward, P; Kerry, J P

    2007-11-01

    The development of a dry curing process using physical treatments to promote the diffusion of the cure ingredients was studied. Vacuum pulsing with and without tumbling, continuous vacuum, and tumbling only treatments were compared with a conventional static dry cure control method on beef M. supraspinatus. Vacuum tumble and tumble only treatments gave highest core salt content after 7 days conditioning (3.3% and 3.1%, respectively). All test treatments resulted in higher colour uniformity and lower % cook loss in comparison to control (PCured beef slices were stored in modified atmosphere packs (MAP) (80%N(2):20%CO(2)) for up to 28 day at 4°C. Redness (a(∗), Pcured beef products with enhanced organoleptic quality and increased yields.

  14. European consumers' acceptance and rejection of novel beef technologies

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; Grunert, Klaus G.

    As part of ProSafeBeef, an integrated research project funded by the European Commission, the present qualitative study was carried out with European consumers to obtain insights into their acceptance or rejection of eight selected novel beef production and processing technologies, identified here...... capital cities: Madrid, Paris, Berlin and London. A common and translated topic guide was developed prior to the field work. A ranking exercise was applied, where the participants classified the technologies into accepted, neutral or rejected concepts, after discussing the perceived benefits and risks...... in society, global warming crisis, disease outbreaks and degradation of the environment are shaping consumers' opinion in regard to food production. There was a severe criticism about too much intervention in food and a strong desire to keep food and beef processing as simple and natural as possible....

  15. Evaluation of bull fertility in dairy and beef cattle using cow field data.

    Berry, D P; Evans, R D; Mc Parland, S

    2011-01-01

    A successful outcome to a given service is a combination of both male and female fertility. Despite this, most national evaluations for fertility are generally confined to female fertility with evaluations for male fertility commonly undertaken by individual breeding organisations and generally not made public. The objective of this study was to define a pertinent male fertility trait for seasonal calving production systems, and to develop a multiple regression mixed model that may be used to evaluate male fertility at a national level. The data included in the study after editing consisted of 361,412 artificial inseminations from 206,683 cow-lactations (134,911 cows) in 2,843 commercial dairy and beef herds. Fixed effects associated with whether a successful pregnancy ensued (pregnant = 1) or not (pregnant = 0) from a given service were year by month of service, day of the week, days since calving, cow parity, level of calving difficulty experienced, whether or not the previous calving was associated with perinatal mortality, and age of the service bull at the date of insemination. Non-additive genetic effects such as heterosis and recombination loss as well as inbreeding level of the service bull, dam or mating were not associated with a successful pregnancy; there was no difference in pregnancy rate between fresh or frozen semen. Random effects included in the model were the additive genetic effect of the cow, as well as a within lactation and across lactation permanent environmental effect of the cow; pedigree group effects based on cow breed were also included via the relationship matrix. Temporal differences in the AI technician and service bull were also included as random effects. A difference in five percentage units in male fertility was evident between the average effects of different dairy and beef breeds. The correlation between raw pregnancy rates for bulls with more than 100 services (n = 431) and service bull solutions from the mixed model analysis

  16. 75 FR 17693 - Certain Frozen Warmwater Shrimp from Brazil, India, and Thailand: Notice of Initiation of...

    2010-04-07

    .... (located at APM-- Mafco Yard, Sector--18, Vashi, Navi, Mumbai--400 705, India) Hiravati International Pvt... Culture Center Co., Ltd Thai Royal Frozen Food Co. Ltd Thai Spring Fish Co., Ltd Thai Union Frozen...

  17. Evaluation of the ovarian reserve in women transplanted with frozen and thawed ovarian cortical tissue

    Greve, Tine; Schmidt, Kirsten Tryde; Kristensen, Stine Gry

    2012-01-01

    To investigate ovarian reserve and ovarian function in women transplanted with frozen/thawed ovarian tissue.......To investigate ovarian reserve and ovarian function in women transplanted with frozen/thawed ovarian tissue....

  18. 75 FR 54847 - Certain Frozen Warmwater Shrimp from Thailand: Final Results and Partial Rescission of...

    2010-09-09

    ..., which is on file in the Central Records Unit, Room 1117, of the main Department building. In addition, a.... Kosamut Frozen Foods Co., Ltd. Lee Heng Seafood Co., Ltd. Li-Thai Frozen Foods Co., Ltd. Maersk Line...

  19. Clinical outcomes after arthroscopic release for recalcitrant frozen shoulder.

    Ebrahimzadeh, Mohammad H; Moradi, Ali; Pour, Mostafa Khalili; Moghadam, Mohammad Hallaj; Kachooei, Amir Reza

    2014-09-01

    To explain the role of arthroscopic release in intractable frozen shoulders. We used different questionnaires and measuring tools to understand whether arthroscopic release is the superior modality to treat patients with intractable frozen shoulders. Between 2007 and 2013, in a prospective study, we enrolled 80 patients (52 females and 28 males) with recalcitrant frozen shoulder, who underwent arthroscopic release at Ghaem Hospital, a tertiary referral center, in Mashhad, Iran. Before operation, all patients filled out the Disability of Arm, Shoulder and Hand (DASH), Constant, University of California Los Angeles (UCLA), ROWE and Visual Analogue Scale (VAS) for pain questionnaires. We measured the difference in range of motion between both the normal and the frozen shoulders in each patient. The average age of the patients was 50.8±7.1 years. In 49 patients, the right shoulder was affected and in the remaining 31 the left side was affected. Before surgery, the patients were suffering from this disease on average for 11.7±10.3 months. The average time to follow-up was 47.2±6.8 months (14 to 60 months). Diabetes mellitus (38%) and history of shoulder trauma (23%) were the most common comorbidities in our patients. We did not find any significant differences between baseline characteristics of diabetics patients with non-diabetics ones. After surgery, the average time to achieve maximum pain improvement and range of motion were 3.6±2.1 and 3.6±2 months, respectively. The VAS score, constant shoulder score, Rowe score, UCLA shoulder score, and DASH score showed significant improvement in shoulder function after surgery, and shoulder range of motion improved in all directions compared to pre-operation range of motion. According to our results, arthroscopic release of recalcitrant frozen shoulder is a valuable modality in treating this disease. This method could decrease pain and improve both subjective and objective mid-term outcomes.

  20. Effect of freezing temperature on the color of frozen salmon.

    Ottestad, Silje; Enersen, Grethe; Wold, Jens Petter

    2011-09-01

    New freezing methods developed with the purpose of improved product quality after thawing can sometimes be difficult to get accepted in the market. The reason for this is the formation of ice crystals that can give the product a temporary color loss and make it less appealing. We have here used microscopy to study ice crystal size as a function of freezing temperature by investigating the voids in the cell tissue left by the ice crystals. We have also investigated how freezing temperature affects the color and the visible absorption spectra of frozen salmon. Freezing temperatures previously determined to be the best for quality after thawing (-40 to -60 °C) were found to cause a substantial loss in perceived color intensity during frozen state. This illustrated the conflict between optimal freezing temperatures with respect to quality after thawing against visual appearance during frozen state. Low freezing temperatures gave many small ice crystals, increased light scattering and an increased absorption level for all wavelengths in the visible region. Increased astaxanthin concentration on the other hand would give higher absorption at 490 nm. The results showed a clear potential of using visible interactance spectroscopy to differentiate between poor product coloration due to lack of pigmentation and temporary color loss due to light scattering by ice crystal. This type of measurements could be a useful tool in the development of new freezing methods and to monitor ice crystal growth during frozen storage. It could also potentially be used by the industry to prove good product quality. In this article we have shown that freezing food products at intermediate to low temperatures (-40 to -80 °C) can result in paler color during frozen state, which could affect consumer acceptance. We have also presented a spectroscopic method that can separate between poor product color and temporary color loss due to freezing. © 2011 Institute of Food Technologists®

  1. Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures.

    Winkowski, K; Crandall, A D; Montville, T J

    1993-01-01

    The ability of Lactobacillus bavaricus, a meat isolate, to inhibit the growth of three Listeria monocytogenes strains was examined in three beef systems: beef cubes, beef cubes in gravy, and beef cubes in gravy containing glucose. The beef was minimally heat treated, inoculated with L. bavaricus at 10(5) or 10(3) CFU/g and L. monocytogenes at 10(2) CFU/g, vacuum sealed, and stored at 4 or 10 degrees C. The meat samples were monitored for microbial growth, pH, and bacteriocin production. The p...

  2. Beef identification in industrial slaughterhouses using machine vision techniques

    J. F. Velez

    2013-10-01

    Full Text Available Accurate individual animal identification provides the producers with useful information to take management decisions about an individual animal or about the complete herd. This identification task is also important to ensure the integrity of the food chain. Consequently, many consumers are turning their attention to issues of quality in animal food production methods. This work describes an implemented solution for individual beef identification, taking in the time from cattle shipment arrival at the slaughterhouse until the animals are slaughtered and cut up. Our beef identification approach is image-based and the pursued goals are the correct automatic extraction and matching between some numeric information extracted from the beef ear-tag and the corresponding one from the Bovine Identification Document (BID. The achieved correct identification results by our method are near 90%, by considering the practical working conditions of slaughterhouses (i.e. problems with dirt and bad illumination conditions. Moreover, the presence of multiple machinery in industrial slaughterhouses make it difficult the use of Radio Frequency Identification (RFID beef tags due to the high risks of interferences between RFID and the other technologies in the workplace. The solution presented is hardware/software since it includes a specialized hardware system that was also developed. Our approach considers the current EU legislation for beef traceability and it reduces the economic cost of individual beef identification with respect to RFID transponders. The system implemented has been in use satisfactorily for more than three years in one of the largest industrial slaughterhouses in Spain.

  3. Carbon footprint and ammonia emissions of California beef production systems.

    Stackhouse-Lawson, K R; Rotz, C A; Oltjen, J W; Mitloehner, F M

    2012-12-01

    Beef production is a recognized source of greenhouse gas (GHG) and ammonia (NH(3)) emissions; however, little information exists on the net emissions from beef production systems. A partial life cycle assessment (LCA) was conducted using the Integrated Farm System Model (IFSM) to estimate GHG and NH(3) emissions from representative beef production systems in California. The IFSM is a process-level farm model that simulates crop growth, feed production and use, animal growth, and the return of manure nutrients back to the land to predict the environmental impacts and economics of production systems. Ammonia emissions are determined by summing the emissions from animal housing facilities, manure storage, field applied manure, and direct deposits of manure on pasture and rangeland. All important sources and sinks of methane, nitrous oxide, and carbon dioxide are predicted from primary and secondary emission sources. Primary sources include enteric fermentation, manure, cropland used in feed production, and fuel combustion. Secondary emissions occur during the production of resources used on the farm, which include fuel, electricity, machinery, fertilizer, and purchased animals. The carbon footprint is the net exchange of all GHG in carbon dioxide equivalent (CO(2)e) units per kg of HCW produced. Simulated beef production systems included cow-calf, stocker, and feedlot phases for the traditional British beef breeds and calf ranch and feedlot phases for Holstein steers. An evaluation of differing production management strategies resulted in ammonia emissions ranging from 98 ± 13 to 141 ± 27 g/kg HCW and carbon footprints of 10.7 ± 1.4 to 22.6 ± 2.0 kg CO(2)e/kg HCW. Within the British beef production cycle, the cow-calf phase was responsible for 69 to 72% of total GHG emissions with 17 to 27% from feedlot sources. Holstein steers that entered the beef production system as a by-product of dairy production had the lowest carbon footprint because the emissions

  4. Nonlinear Korteweg-de Vries-Burger equation for ion-acoustic shock waves in the presence of kappa distributed electrons and positrons

    Shah, Asif; Saeed, R

    2011-01-01

    The ion-acoustic shock waves are studied in electron-positron-ion plasma. The plasma system is composed of three components, specifically relativistic adiabatic ions, kappa distributed electrons and positrons. The Korteweg-de Vries-Burger equation is derived, solved analytically. The effects of plasma parameters on the shock strength and steepness are investigated. The numerical results are presented graphically for illustration. The results may have importance in non-thermal and relativistic plasmas of pulsar magnetosphere (Arons 2009 Astrophys. Space Sci. Library 357 373; Blasi and Amato arXiv:1007.4745V1 [astro-Ph.HE]).

  5. New exact solutions to MKDV-Burgers equation and (2 + 1)-dimensional dispersive long wave equation via extended Riccati equation method

    Kong Cuicui; Wang Dan; Song Lina; Zhang Hongqing

    2009-01-01

    In this paper, with the aid of symbolic computation and a general ansaetz, we presented a new extended rational expansion method to construct new rational formal exact solutions to nonlinear partial differential equations. In order to illustrate the effectiveness of this method, we apply it to the MKDV-Burgers equation and the (2 + 1)-dimensional dispersive long wave equation, then several new kinds of exact solutions are successfully obtained by using the new ansaetz. The method can also be applied to other nonlinear partial differential equations.

  6. Dislocation density and Burgers vector population in fiber-textured Ni thin films determined by high-resolution X-ray line profile analysis

    Csiszár, Gábor; Pantleon, Karen; Alimadadi, Hossein

    2012-01-01

    distribution are determined by high-resolution X-ray diffraction line profile analysis. The substructure parameters are correlated with the strength of the films by using the combined Taylor and Hall-Petch relations. The convolutional multiple whole profile method is used to obtain the substructure parameters......Nanocrystalline Ni thin films have been produced by direct current electrodeposition with different additives and current density in order to obtain 〈100〉, 〈111〉 and 〈211〉 major fiber textures. The dislocation density, the Burgers vector population and the coherently scattering domain size...

  7. 75 FR 22551 - United States Standards for Grades of Frozen Blueberries

    2010-04-29

    ...] United States Standards for Grades of Frozen Blueberries AGENCY: Agricultural Marketing Service, USDA... United States Standards for Grades of Frozen Blueberries. After considering the comments received... . The United States Standards for Grades of Frozen Blueberries are available by accessing the AMS Web...

  8. 21 CFR 146.148 - Reduced acid frozen concentrated orange juice.

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Reduced acid frozen concentrated orange juice. 146... Canned Fruit Juices and Beverages § 146.148 Reduced acid frozen concentrated orange juice. (a) Reduced acid frozen concentrated orange juice is the food that complies with the requirements for composition...

  9. 7 CFR 58.318 - Butter, frozen or plastic cream melting machines.

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Butter, frozen or plastic cream melting machines. 58... Service 1 Equipment and Utensils § 58.318 Butter, frozen or plastic cream melting machines. Shavers, shredders or melting machines used for rapid melting of butter, frozen or plastic cream shall be of...

  10. 77 FR 20008 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Initiation of Antidumping...

    2012-04-03

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets... four new shipper reviews (``NSRs'') of the antidumping duty order on certain frozen fish fillets... Antidumping Duty Order: Certain Frozen Fish Fillets From the Socialist Republic of Vietnam, 68 FR 47909...

  11. 77 FR 73424 - Certain Frozen Fish Fillets From the Socialist Republic of Vietnam: Partial Rescission of...

    2012-12-10

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets... order on certain frozen fish fillets (``fish fillets'') from the Socialist Republic of Vietnam..., 2011. \\1\\ See Notice of Antidumping Duty Order: Certain Frozen Fish Fillets from the Socialist Republic...

  12. 78 FR 40100 - Certain Frozen Fish Fillets from the Socialist Republic of Vietnam: Rescission of Antidumping...

    2013-07-03

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-552-801] Certain Frozen Fish Fillets... frozen fish fillets from the Socialist Republic of Vietnam (``Vietnam'') covering the period August 1... Certain Frozen Fish Fillets from the Socialist Republic of Vietnam: Initiation of Antidumping Duty New...

  13. 40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

    2010-07-01

    ... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

  14. 75 FR 22370 - Certain Frozen Warmwater Shrimp From Brazil, Ecuador, India, the People's Republic of China...

    2010-04-28

    ...-893, A-549-822, A-552-802] Certain Frozen Warmwater Shrimp From Brazil, Ecuador, India, the People's... certain frozen warmwater shrimp from Brazil, Ecuador, India, the People's Republic of China, Thailand, and... Frozen and Canned Warmwater Shrimp From Ecuador, 69 FR 76913 (December 23, 2004) (Ecuador Final...

  15. The effect of technology information on consumer expectations and liking of beef

    van Wezemael, Lynn; Ueland, Øydis; Rødbotten, Rune

    2012-01-01

    European consumers increasingly attach value to process characteristics of food. Although beef technologies are hardly communicated to consumers, providing consumer-oriented information about technology application might increase perceived transparency and consumer acceptance. This study...... investigates how information about beef technologies influences consumer expectations and liking of beef. Beef consumers in Belgium (n=108) and Norway (n=110) participated in an information experiment combined with sensory testing in which each consumer tasted three beef muscles treated with different...... technologies: unprocessed tenderloin M. Psoas major, muscle profiled M. Infraspinatus, and marinated (by injection) M. Semitendinosus. The findings indicate that detailed information about beef technologies can enhance consumers' expectations and liking of beef. However, this effect differs between countries...

  16. Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics.

    Van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim

    2014-07-01

    The supply of tender beef is an important challenge for the beef industry. Knowledge about the profile of consumers who are more optimistic or more accurate in their tenderness evaluations is important for product development and beef marketing purposes. Central location tests of beef steaks were performed in Norway and Belgium (n=218). Instrumental and sensorial tenderness of three muscles from Belgian Blue and Norwegian Red cattle was reported. Consumers who are optimistically evaluating tenderness were found to be more often male, less food neophobic, more positive towards beef healthiness, and showed fewer concerns about beef safety. No clear profile emerged for consumers who assessed tenderness similar to shear force measurements, which suggests that tenderness is mainly evaluated subjectively. The results imply a window of opportunities in tenderness improvements, and allow targeting a market segment which is less critical towards beef tenderness. © 2013 Elsevier Ltd. All rights reserved.

  17. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

    Maughan, Curtis; Martini, Silvana

    2012-02-01

    The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.

  18. Improvement of beef cattle genetics provided increasing sustainability of beef cattle production and protein consumption in Thailand

    Boonyanuwat, K. [Beef Cattle Research and Development Group, Division of Animal Husbandry, Department of Livestock Development, Bangkok (Thailand)], E-mail: kalayabo@yahoo.com; Sirisom, P [Tak Livestock Breeding and Research Center, Meung (Thailand); Putharatanung, A [Nongkwang Livestock Research and Breeding Center, Photharam (Thailand)

    2009-07-01

    The rural innovation research and development (R and D) in beef cattle genetics, biotechnology, climate science and production systems, supported profitable and sustainable beef cattle production in Thailand. Department of Livestock Development (DLD) undertakes R and D to achieve continuous improvement in genetics, production technologies to improve productivity, profitability and sustainability of beef cattle production and quality of products. Efficiencies were achieved through improvements in genetics, nutrition and grazing management, use of information, meat science, and reduction in ruminant methane production. This function was essential to maintain long-term production competitiveness and achieve sustained economic growth in rural Thailand, where the beef cattle production was the important livestock production, accounting for 36.99% of the value of livestock production in Thailand. Molecular, quantitative genetics, and biotechnology tool were being combined in the development of genetic improvement. In 2006, beef meat was imported 1,842.53 thousand tons (0.41% of all consumption, 120.84 baht/kg). For the big size cattle, such as Tak cattle, Kabinburi cattle (Thai synthetic breeds by DLD, Tak = 62.5 Charoles-Brahman, Kabinburi = 50 Simental- Brahman), and cross breed cattle, they were in fattening period for 6-12 month. Fattening group, they were raised for restaurant, hotel, super market, and steak house. Data were collected from 2 parts: 1) 354 cattle of experimental trial in DLD part, and 2) 492 fattening cattle of small holders in Tak province and Nakorn Pathom province during October 2004-September 2007. Data collecting was separated into 2 parts (performance data and reference). Data were adjusted by group location month and year to analyze for growth, carcass performance and economic performances). There were 5 breeds of fattening beef cattle: 1) Thai Native, 2) Thai Brahman, 3) Kabinburi, 4) Tak, and 5) Tajima-Native. The first group was around 41

  19. Ionizing Radiation for the Elimination of Salmonellae from Frozen Meat

    Ley, F.J.

    1968-01-01

    The radiation resistance in frozen meat of a number of different serotypes of Salmonella has been examined. A dose of 0.65 Mrad achieves a 10 6 reduction in the numbers of the most resistant types and this dose has been shown to be effective in eliminating salmonellae from naturally contaminated meat. Some results are outlined which show that (a) Salmonella resistance is higher in frozen meat than in unfrozen meat, (b) pre-irradiation growth of the organisms in meat does not influence resistance, (c) salmonellae surviving irradiation grow at a slower rate than unirradiated organisms and appear to be unchanged in serological properties or phage type. Reference is made to wholesomeness tests carried out on irradiated meat and to the current situation on legislation in the United Kingdom controlling the irradiation of food. The identification of irradiated food is also mentioned. (author)

  20. Intraoperative visualization, frozen section, and permanent pathology in endometrial cancer

    Soheila Aminimoghaddam

    2014-12-01

    Conclusion: Although the sample size of the studied population was small but our study results support the previous data and suggest that in early stages and low grade tumors, gross examination and frozen section diagnosis are conveniently predictive of lymph node metastasis. These data might be useful for prediction of tumor invasion using frozen section and gross examination in low grade tumors and early stages and for doing complete surgical staging and lymph node sampling. However the im-portance of surgical staging always must be considered in patients who need systemat-ic lymphadenectomy. In overall these data might help to come up with new guidelines for surgical risk assessment in endometrial cancer.

  1. Princesa congelada? Uma leitura feminista de Frozen - uma aventura congelante

    Jacqueline Sobral

    2016-02-01

    Full Text Available O presente artigo se vale das teorias da representação social para debater a construção simbólica do papel da mulher na sociedade, tendo como suporte as narrativas de contos de fada, em especial as histórias produzidas pela Disney. Partindo da hipótese de que o filme Frozen - uma aventura congelante (Frozen, 2014 representa uma leitura moderna dos tradicionais contos de fadas, propomos pensar o protagonismo da “princesa Elsa” como uma possível adoção de diretrizes feministas na construção de histórias infantis por um dos maiores conglomerados de mídia do mundo.

  2. The Erosion of Frozen Argon by Swift Helium Ions

    Besenbacher, F.; Bøttiger, Jørgen; Graversen, O.

    1981-01-01

    The temperature, energy, and thickness dependence of the erosion rates of frozen argon films when irradiated with 0.1–3 MeV helium ions have been measured. The erosion yields Y are much too high to be explained by the concentional collisional cascade-sputtering theory and are furthermore unequivo......The temperature, energy, and thickness dependence of the erosion rates of frozen argon films when irradiated with 0.1–3 MeV helium ions have been measured. The erosion yields Y are much too high to be explained by the concentional collisional cascade-sputtering theory and are furthermore...... unequivocally associated with electronic processes generated by the bombarding particle. In the present energy region, it is found that Y scales approximately as the electronic stopping power squared, depends on the charge state of the incoming helium ions, and perhaps more important, is independent...

  3. Safety of street vended meat products - chicken and beef suya ...

    leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count ...

  4. Differentiation of pork from beef, chicken, mutton and chevon ...

    The detection of pork in various food products has been an important subject of study in many countries. The current study was aimed to differentiate pork from selected meats of beef, mutton, chevon and chicken based on their primary amino acid contents using reverse phase-high performance liquid chromatography ...

  5. Beef Production on Rotationally Grazed F1 Pennisetum Hybrid and ...

    Comparative studies of elephant grass and the F1 hybrids between the 'maiwa' cultivar of millet (Pennisetum americanum) and elephant grass (P. purpureum) indicated a superiority in quality of the hybrids. To ascertain this potential superiority animal performance was measured by estimating beef production on F1 ...

  6. Shelf life extension of ground beef by radurization

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

    1982-01-01

    Radurization was investigated as a technique in the shelf life extension of ground beef. Although radurization does not necessarily kill off all meat spoilage bacteria, this process may be used for extending the bacteriological keeping quality of fresh meat. The materials and methods used in the investigation are also discussed

  7. Management characteristics of beef cattle production in Hawaii

    A comprehensive life cycle assessment of the United States’ beef value chain requires the collection of region-specific data for accurate characterization of the country’s diverse production practices. Cattle production in Hawaii is very different from the rest of the country due to its unique ecosy...

  8. Modeling growth from weaning to maturity in beef cattle breeds

    To better understand growth trajectory and maturity differences between beef breeds, three models – Brody, spline, and quadratic – were fit to cow growth data, and resulting parameter estimates were evaluated for 3 breed categories – British, continental, and Brahman-influenced. The data were weight...

  9. Increase in. gamma. -radiation from powdered milk and beef

    Sievert, R M; Gustafsson, S; Sylander, C G

    1956-01-01

    Samples of powdered milk and beef preserved during the years 1953 to 1956 were examined for the presence of ..gamma..-radiation. The higher ..gamma..-radiation found in the last year was attributed to an increase in fission products. Data are compared with measurements on a series of children.

  10. 76 FR 42012 - Beef Promotion and Research; Reapportionment

    2011-07-18

    ... Agricultural Marketing Service (AMS) has considered the economic effect of this action on small entities and..., methods of production and distribution, marketing strategies, and other distinguishing factors that will... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1260 [No. AMS-LS-10-0086] Beef...

  11. Crossbreeding to increase beef production: additive and non ...

    GScholtz

    2013-06-06

    Jun 6, 2013 ... Crossbreeding to increase beef production: additive and non-additive effects on weight traits ... total weight of weaned calves. ... Weight traits are not all equally important to efficiency ... values to model total herd productivity. ..... The maintenance requirement of a cow is affected by her weight: the larger the.

  12. Population structure and genetic trends for indigenous African beef ...

    The aim of this study was to investigate population structure and genetic trends based on pedigree and performance records of five indigenous African beef cattle breeds (Afrikaner, Boran, Drakensberger, Nguni and Tuli) in South Africa. Pedigree completeness over six generations was higher than 88.5% in the first ...

  13. Characterization of radiation-resistant vegetative bacteria in beef

    Welch, A.B.; Maxcy, R.B.

    1975-01-01

    Ground beef contains numerous microorganisms of various types. The commonly recognized bacteria are associated with current problems of spoilage. Irradiation, however, contributes a new factor through selective destruction of the microflora. The residual microorganisms surviving a nonsterilizing dose are predominantly gram-negative coccobacilli. Various classifications have been given, e.g., Moraxella, Acinetobacter, Achromobacter, etc. For a more detailed study of these radiation-resistant bacteria occurring in ground beef, an enrichment procedure was used for isolation. By means of morphological and biochemical tests, most of the isolates were found to be Moraxella, based on current classifications. The range of growth temperatures was from 2 to 50 C. These bacteria were relatively heat sensitive, e.g., D 10 of 5.4 min at 70 0 C or less. The radiation resistance ranged from D 10 values of 273 to 2,039 krad. Thus, some were more resistant than any presently recognized spores. A reference culture of Moraxella osloensis was irradiated under conditions comparable to the enrichment procedure used with the ground beef. The only apparent changes were in morphology and penicillin sensitivity. However, after a few subcultures these bacteria reverted to the characteristics of the parent strain. Thus, it is apparent that these isolates are a part of the normal flora of ground beef and not aberrant forms arising from the irradiation procedure. The significance, if any, of these bacteria is not presently recognized. (auth)

  14. Determinants and opportunities for commercial marketing of beef ...

    The objective of this study was to examine the factors influencing smallholder producers' potential to sell cattle and identify marketing opportunities for sustainable beef production in South Africa. A total of 95 structured questionnaires was administered to the Ncorha and Gxwalibomvu communities in the Eastern Cape ...

  15. Bacteriological Quality of Dried Sliced Beef (Kilishi) Sold In Ilorin ...

    DR. MIKE HORSFALL

    ABSTRACT: The bacteriological quality of dried sliced beef (kilishi) obtained from three selling points in. Ilorin metropolis was determined in order to ascertain its safety. The total bacterial count, Enterobacteriaceae count, Staphylococcus aureus count and E.coli counts were used as index of bacteriological quality. Samples.

  16. Potential use of gas sensors in beef manure nutrient content ...

    The purpose of this study was to develop a gas sensor array to estimate the manure nutrient contents. Three metal-oxide gas sensors including methane, ammonia and hydrogen sulfide were used. Forty manure samples were collected from four beef operations in Southwest North Dakota. Manure samples were sent to be ...

  17. Sustainable crossbreeding systems of beef cattle in the era of ...

    An effective way to reduce the carbon footprint from beef cattle would be to reduce the numbers and increase the production per animal, thereby improving their productivity. Sustainable crossbreeding systems can be an effective way to reduce GHG, as it has been shown to increase production. There are a wide range of ...

  18. Selection for beef traits and calving performance in Piemontese cattle

    Albera, A.

    2006-01-01

    Beef cattle selection programmes are usually focused on the improvement of production traits. However, also functional traits play an important role for the efficiency of animal production. Among these traits calving performance, affecting stillbirth of calves, fertility of cows, animal welfare and

  19. Towards a regional beef carcass classification system for Southern ...

    This is partly because the current beef carcass grading and classification systems used in the region value inappropriately carcasses from slow-maturing indigenous cattle breeds that are ideally suited to being marketed off natural pasture. The existing systems use carcass yield and quality attributes, but do not predict ...

  20. Quality related principles of the South African beef classification ...

    This paper addresses the principles related to different grading and classification systems of the world with specific focus on beef quality related outcomes. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful as guidelines to those involved in the ...

  1. Comparative analysis of beef and fish consumption in Ekwusigo ...

    The study isolated and discussed the factors driving beef and fish consumption in Ekwusigo Local Government Area (L.G.A.) of Anambra State, Nigeria. Cross sectional data generated from 120 households randomly selected from five villages in Ekwusigo L.G.A was used. Descriptive statistics and regression analysis was ...

  2. Physiology and Endocrinology Symposium. Factors controlling puberty in beef heifers

    The Physiology and Endocrinology Symposium on “Factors controlling puberty in beef heifers” was held at the joint annual meeting of the American Dairy Science Association and the American Society of Animal Science in New Orleans, Louisiana, USA, July 10 to 14, 2011. The objective of the symposium w...

  3. A survey of grass-finished beef producers in Pennsylvania

    To meet our goal of quantifying the environmental impacts of grass-finished beef production, data on production practices in Pennsylvania were collected at the farm level via visits and online surveys. Twenty-three responses represented a total of 1,055 animals on 2,155 acres of land. Farms were rel...

  4. In Vitro Iron Availability from Insects and Sirloin Beef.

    Latunde-Dada, Gladys O; Yang, Wenge; Vera Aviles, Mayra

    2016-11-09

    Interest in the consumption of insects (entomophagy) as an alternative environmentally sustainable source of protein in the diet of humans has recently witnessed a surge. Knowledge of the nutrient composition and, in particular, the bioavailability of minerals from insects is currently sparse. This study evaluated the availability of Fe, Ca, Cu, Mg, Mn, and Zn from four commonly eaten insects and compared these to sirloin beef. Soluble iron from the samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Iron bioavailability was determined using an in vitro simulated peptic-pancreatic digestion, followed by measurement of ferritin (a surrogate marker for iron absorption) in Caco-2 cells. Cricket and sirloin beef had comparably higher levels of Fe, Ca, and Mn than grasshopper, meal, and buffalo worms. However, iron solubility was significantly higher from the insect samples than from beef. The complementation of whole-wheat flour with insect or beef protein resulted in overall decreases in mineral content and iron solubility in the composite mixtures. Collectively, the data show that grasshopper, cricket, and mealworms contain significantly higher chemically available Ca, Cu, Mg, Mn, and Zn than sirloin. However, buffalo worms and sirloin exhibited higher iron bioavailability comparable to that of FeSO 4 . Commonly consumed insect species could be excellent sources of bioavailable iron and could provide the platform for an alternative strategy for increased mineral intake in the diets of humans.

  5. Crossbreeding to increase beef production: Additive and non ...

    Fitness is of paramount importance to efficient and profitable beef production. Thus, the objective of this study was to estimate genetic components of fitness traits measured in Afrikaner (A), Brahman (B), Charolais (C), Hereford (H) and Simmentaler (S). For this study, the fitness traits recorded were percentage of cows ...

  6. Nutrient analysis of the Beef Alternative Merchandising cuts.

    Desimone, T L; Acheson, R A; Woerner, D R; Engle, T E; Douglass, L W; Belk, K E

    2013-03-01

    The objective of this study was to generate raw and cooked nutrient composition data to identify Quality Grade differences in proximate values for eight Beef Alternative Merchandising (BAM) cuts. The data generated will be used to update the nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Beef Rib, Oven-Prepared, Beef Loin, Strip Loin, and Beef Loin, Top Sirloin Butt subprimals were collected from a total of 24 carcasses from four packing plants. The carcasses were a combination of USDA Yield Grades 2 (n=12) and 3 (n=12), USDA Quality Grades upper two-thirds Choice (n=8), low Choice (n=8), and Select (n=8), and two genders, steer (n=16) and heifer (n=8). After aging, subprimals were fabricated into the BAM cuts, dissected, and nutrient analysis was performed. Sample homogenates from each animal were homogenized and composited for analysis of the following: proximate analysis, long chain and trans-fatty acids, conjugated linoleic acid, total cholesterol, vitamin B-12, and selenium. This study identified seven BAM cuts from all three Quality Grades that qualify for USDA Lean; seven Select cuts that qualify for USDA Extra Lean; and three Select cuts that qualify for the American Heart Association's Heart Healthy Check. Copyright © 2012 Elsevier Ltd. All rights reserved.

  7. Characterization of beef cattle breeds by virtue of their performances ...

    young bulls of l6 breeds were obtained fiorn the National Beef Cattle Performance and Progeny Testing Scheme and used in this re-analysis to characterize ... breeds for their effective use in either straight breeding or cross- breeding programmes. ... Scheme as the only data source for breed characterization pur- poses.

  8. Potential use of gas sensors in beef manure nutrient content ...

    STORAGESEVER

    2009-06-17

    Jun 17, 2009 ... manure samples were collected from four beef operations in Southwest North Dakota. Manure samples were sent to be ... cation rate at spreading time instead of waiting two or three weeks to receive the results ... Operation mechanism of metal-oxide gas sensors. The sensors used in this study were ...

  9. Evaluation of hair cortisol in beef cattle of divergent temperaments

    The objective of this research project was to evaluate the relationships among hair and serum cortisol concentrations and cattle disposition. Spring born (n = 101) crossbred beef heifers (7 to 8 mo. of age) were evaluated for temperament preweaning and at weaning by pen score (PS; 1 = calm and 5 = e...

  10. Supplementary winter feeding and reproduction of beef heifers on ...

    Supplementary winter feeding and reproduction of beef heifers on Dohne sourveld. JA Erasmus, HH Barnard. Abstract. No Abstract. Full Text: EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT · AJOL African Journals Online. HOW TO USE AJOL... for Researchers · for ...

  11. 76 FR 18422 - Beef Promotion and Research; Reapportionment

    2011-04-04

    ... in cattle inventories and cattle and beef imports that have occurred since the most recent Board... Farms, and Livestock Operations,'' USDA's National Agricultural Statistics Service (NASS) estimates that in 2009 the number of operations in the United States with cattle totaled approximately 950,000. The...

  12. Effect of winter nutritional levels on subsequent growth of beef ...

    Effect of winter nutritional levels on subsequent growth of beef heifers in the Highland Sourveld of Natal. ... Teen 'n lae veebelading van 0,75 GVE/ha (vir die weiperiode) op somerveld, het verse betekenisvol (P < 0,01) meer in massa toegeneem vergeleke met 'n hoë veebelading (1,25 GVE/ha). Binne elk van die ...

  13. Fill and spill drives runoff connectivity over frozen ground

    Coles, A. E.; McDonnell, J. J.

    2018-03-01

    Snowmelt-runoff processes on frozen ground are poorly understood at the hillslope scale. This is especially true for hillslopes on the northern Great Plains of North America where long periods of snow-covered frozen ground with very shallow slopes mask any spatial patterns and process controls on connectivity and hillslope runoff generation. This study examines a 4.66 ha (46,600 m2) hillslope on the northern Great Plains during the 2014 spring snowmelt season to explore hillslope runoff processes. Specifically, we explore the spatial patterns of runoff production source areas and examine how surface topography and patterns of snow cover, snow water equivalent, soil water content, and thawed layer depth - which we measured on a 10 m grid across our 46,600 m2 hillslope - affect melt water partitioning and runoff connectivity. A key question was whether or not the controls on connectivity are consistent with the fill and spill mechanism found in rain-dominated and unfrozen soil domains. The contrast between the slow infiltration rates into frozen soil and the relatively fast rates of snowmelt delivery to the soil surface resulted in water accumulation in small depressions under the snowpack. Consequently, infiltration was minimal over the 12 day melt period. Instead, nested filling of micro- and meso-depressions was followed by macro-scale, whole-slope spilling. This spilling occurred when large patches of ponded water exceeded the storage capacity behind downslope micro barriers in the surface topography, and flows from them coalesced to drive a rapid increase in runoff at the hillslope outlet. These observations of ponded water and flowpaths followed mapable fill and spill locations based on 2 m resolution digital topographic analysis. Interestingly, while surface topography is relatively unimportant under unfrozen conditions at our site because of low relief and high infiltrability, surface topography shows episodically critical importance for connectivity and

  14. Frozen density embedding with non-integer subsystems' particle numbers.

    Fabiano, Eduardo; Laricchia, Savio; Della Sala, Fabio

    2014-03-21

    We extend the frozen density embedding theory to non-integer subsystems' particles numbers. Different features of this formulation are discussed, with special concern for approximate embedding calculations. In particular, we highlight the relation between the non-integer particle-number partition scheme and the resulting embedding errors. Finally, we provide a discussion of the implications of the present theory for the derivative discontinuity issue and the calculation of chemical reactivity descriptors.

  15. Bacterial content in the intestine of frozen common carp Cyprinus ...

    aalharbi

    2012-04-12

    Apr 12, 2012 ... The quantitative and qualitative analyses of bacterial flora associated with the intestine of common carp. Cyprinus carpio in fresh and frozen storage conditions for 16 months was determined. Aerobic plate counts (APC) ranged from 1.8 ± 2.7 × 109 to 1.1 ± 2.9 x 104 colony forming unit (CFU) g-1, 2.0 ± 2.1 x ...

  16. Accurate counting of neurons in frozen sections: some necessary precautions.

    Cooper, J D; Payne, J N; Horobin, R W

    1988-01-01

    In 30 microns frozen sections of rat midbrain the retrograde axonal transport of diamidino yellow, a fluorescent tracer, was used to demonstrate a population of neurons in the substantia nigra. However, when visualisation was carried out using the routine Nissl method a significant proportion of neurons failed to stain. As the presence of the retrograde tracer did not affect Nissl staining of such cells, such incomplete staining, with consequent underestimation of neuronal populations, is pro...

  17. Characterization of a frozen shoulder model using immobilization in rats.

    Kim, Du Hwan; Lee, Kil-Ho; Lho, Yun-Mee; Ha, Eunyoung; Hwang, Ilseon; Song, Kwang-Soon; Cho, Chul-Hyun

    2016-12-08

    The objective of this study was to investigate serial changes for histology of joint capsule and range of motion of the glenohumeral joint after immobilization in rats. We hypothesized that a rat shoulder contracture model using immobilization would be capable of producing effects on the glenohumeral joint similar to those seen in patients with frozen shoulder. Sixty-four Sprague-Dawley rats were randomly divided into one control group (n = 8) and seven immobilization groups (n = 8 per group) that were immobilized with molding plaster for 3 days, or for 1, 2, 3, 4, 5, or 6 weeks. At each time point, eight rats were euthanized for histologic evaluation of the axillary recess and for measurement of the abduction angle. Infiltration of inflammatory cells was found in the synovial tissue until 2 weeks after immobilization. However, inflammatory cells were diminished and fibrosis was dominantly observed in the synovium and subsynovial tissue 3 weeks after immobilization. From 1 week after immobilization, the abduction angle of all immobilization groups at each time point was significantly lower than that of the control group. Our study demonstrated that a rat frozen shoulder model using immobilization generates the pathophysiologic process of inflammation leading to fibrosis on the glenohumeral joint similar to that seen in patients with frozen shoulder. This model was attained within 3 weeks after immobilization. It may serve as a useful tool to investigate pathogenesis at the molecular level and identify potential target genes that are involved in the development of frozen shoulder.

  18. Viewing the Disney Movie Frozen through a Psychodynamic Lens.

    Kowalski, Christopher; Bhalla, Ruchi

    2015-10-14

    The Disney movie Frozen is the fifth highest grossing movie of all time. In order to better understand this phenomenon and to hypothesize as to why the movie resonated so strongly with audiences, we have interpreted the movie using psychodynamic theory. We pay particular attention to the themes of puberty, adolescence and sibling relationships and discuss examples of ego defenses that are employed by the lead character in relation to these concepts.

  19. Time-dependent flow model of a generalized Burgers' fluid with fractional derivatives through a cylindrical domain: An exact and numerical approach

    Safdar, Rabia; Imran, M.; Khalique, Chaudry Masood

    2018-06-01

    Exact solutions for velocity field and tangential stress for rotational flow of a generalized Burgers' fluid within an infinite circular pipe are derived by using the methods of Laplace and finite Hankel transformations. Firstly we take the position of fluid at rest and then the fluid flow due to the rotation of the pipe around the axis of flow having time dependant angular velocity. The exact solutions are presented in terms of the generalized Ga,b,c (., t) -functions. The corresponding results can be freely specified for the same results of Burgers', Oldroyd B, Maxwell, second grade and Newtonian fluids (performing the same motion) as particular cases of the results obtained earlier. The impact of the different parameters, individually and in comparison, are represented by graphical demonstrations. Secondly the numerical solutions for velocity and stress are also obtained with the help of Laplace transformation, Gaver Stehfest's algorithm and MATHCAD. Finally a comparison of both methods for the same problem is done and shows the consistency of results.

  20. Peristaltic propulsion of generalized Burgers' fluids through a non-uniform porous medium: a study of chyme dynamics through the diseased intestine.

    Tripathi, D; Anwar Bég, O

    2014-02-01

    A mathematical study of the peristaltic flow of complex rheological viscoelastic fluids using the generalized fractional Burgers' model through a non-uniform channel is presented. This model is designed to study the movement of chyme and undigested chyme (biophysical waste materials) through the small intestine to the large intestine. To simulate blockages and impedance of debris generated by cell shedding, infections, adhesions on the wall and undigested material, a drag force porous media model is utilized. This effectively mimicks resistance to chyme percolation generated by solid matrix particles in the regime. The conduit geometry is mathematically simulated as a sinusoidal propagation with linear increment in shape of the bolus along the length of channel. A modified Darcy-Brinkman model is employed to simulate the generalized flows through isotropic, homogenous porous media, a simplified but physically robust approximation to actual clinical situations. To model the rheological properties of chyme, a viscoelastic Burgers' fluid formulation is adopted. The governing equations are simplified by assuming long wavelength and low Reynolds number approximations. Numerical and approximate analytical solutions are obtained with two semi-numerical techniques, namely the homotopy perturbation method and the variational iteration method. Visualization of the results is achieved with Mathematica software. The influence of the dominant hydromechanical and geometric parameters such as fractional viscoelastic parameters, wave number, non-uniformity constant, permeability parameter, and material constants on the peristaltic flow characteristics are depicted graphically. Copyright © 2013 Elsevier Inc. All rights reserved.