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Sample records for ground pork electronic

  1. Generic global regression models for growth prediction of Salmonella in ground pork and pork cuts

    DEFF Research Database (Denmark)

    Buschhardt, Tasja; Hansen, Tina Beck; Bahl, Martin Iain

    2017-01-01

    Introduction and Objectives Models for the prediction of bacterial growth in fresh pork are primarily developed using two-step regression (i.e. primary models followed by secondary models). These models are also generally based on experiments in liquids or ground meat and neglect surface growth....... It has been shown that one-step global regressions can result in more accurate models and that bacterial growth on intact surfaces can substantially differ from growth in liquid culture. Material and Methods We used a global-regression approach to develop predictive models for the growth of Salmonella....... One part of obtained logtransformed cell counts was used for model development and another for model validation. The Ratkowsky square root model and the relative lag time (RLT) model were integrated into the logistic model with delay. Fitted parameter estimates were compared to investigate the effect...

  2. Effect of electron beam irradiation on quality of fresh chilled pork

    International Nuclear Information System (INIS)

    Shang Yibin; Gao Meixu; Li Shurong; Pei Ying; Wang Zhidong

    2013-01-01

    The effects of electron beam irradiation on nutrient quality, lipid oxidation and sensory quality of fresh chilled pork were investigated. Fresh chilled pork whose fat to muscle ratio was 1 : 6 was grounded and packaged, and then irradiated at doses of 0, 2.0, 3.8, 6.2, 8.3 and 10.5 kGy. The contents of fat andprotein, chromaticity, sensory characteristics, lipid oxidation index of TBARS value, POV, diene value of irradiated and unirradiated samples were measured. The results showed that there were no significant differences (5% level) in content of proteinand fat between irradiated and control samples, but irradiation could significantly increase TBARS value and POV. EB irradiation enhanced the increase of total diene value. The samples treated with 3.8 and 6.2 kGy showed good color during storage. There were no significant differences in sensory characteristics among different EB doses. It is concluded that 4-6 kGy EB irradiation, which is effective for decontamination, shows no significant effect on qualities of fresh chilled pork. (authors)

  3. Identification of microbial isolates from vacuum-packaged ground pork irradiated at 1 kGy

    International Nuclear Information System (INIS)

    Ehioba, R.M.; Kraft, A.A.; Molins, R.A.; Walker, H.W.; Olson, D.G.; Subbaraman, G.; Skowronski, R.P.

    1988-01-01

    Bacterial cultures from irradiated (1 kGy) and nonirradiated, vacuum-packaged ground pork held at 5 0 C were isolated and characterized over a 12-day storage period. The initial flora of the meat was composed mostly of Pseudomonas sp., and Enterobacter sp. Although the microflora of nonirradiated samples gradually shifted from Gram-negative to Gram-positive microorganisms, 76% of the isolates were characterized as Gram-negative at the onset of spoilage (9 days at 5 0 C). In contrast, the irradiated ground pork microflora was mainly Gram-positive (66%) shortly after irradiation and increased to 97% after 9 days at 5 0 C. A total of 720 isolates were identified to genus

  4. Infectivity of Trichinella spiralis larvae in pork buried in the ground

    Directory of Open Access Journals (Sweden)

    Jovic S.

    2001-06-01

    Full Text Available Time of survival and infectivity of Trichinella spiralis larvae in pig muscle tissue, buried at various depths in the ground were assessed. In the pork pieces the number of infective larvae was 250 ML/g. Meat originated from pig halves was divided in 39 equal pieces, 0.7 kg each, disposed in three groups of 1 3, and buried in depths of 30, 50, and 100 centimeters respectively. The pork was dug up at 13 intervals, approximately every week, until 91st day of the experiment. After each time interval, infectivity of larvae was assessed by bioassay on rats. The artificially infected rats were sacrificed on 42nd day after the infection and meat was examined by the following methods - artificial digestion and trichinoscopy. It was found that the larvae during all 90 days preserved infectivity in each depth.

  5. The effects of electron beam irradiation on sterilization and preservation of chilled pork

    International Nuclear Information System (INIS)

    Bai Yanhong; Mao Duobin; Zhao Dianbo; Zhang Xiaoyan; Li Quanshun; Yang Gongming

    2009-01-01

    S The effects of electron beam irradiation on the sterilization and preservation of chilled pork were studied. The aim of this investigation was to provide academic and technical basis for application of electron beam irradiation on meat industry. The response surface analysis was used with electron beam energy(X 1 ) and dose(X 2 ) as factors and colony form unit(Y) as responses. The results have been shown that the model of sterilization of chilled pork by electron beam irradiation can be expressed Y=3.78-0.24X 1 -0.13X 2 -0.16X 1 X 2 -0.18X 1 2 +0.15X 1 2 (R 2 =0.9755). It has been found there is a interaction between electron beam energy and absorbed doses, and the significance sequence of factors is absorbed dose>interaction> electron beam energy. When absorbed doses are in range from 3.23 kGy to 4.0 kGy and electron beam energy is in range from 2.3 MeV to 3.8 MeV, the colony form unit would drop 2 logarithm units. The shelf life of samples treated with electron beam irradiation is longer by about 12 d than that of control samples when the samples are stored at 4 degree C. When the samples are stored at 7∼10 degree C, shelf life of samples treated with electron beam irradiation is longer by about 9 d than that of control samples. The results showed that electron beam irradiation has the effects of sterilization and preservation on chilled pork. This study has been confirmed that the application of electron beam irradiation is very useful for meat industry. (authors)

  6. Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products.

    Science.gov (United States)

    Cho, Min Guk; Bae, Su Min; Jeong, Jong Youn

    2017-01-01

    This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed ( p cooking loss in samples with natural calcium powder added was similar ( p >0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher ( p egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

  7. Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

    Energy Technology Data Exchange (ETDEWEB)

    Yun, Hyejeong [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Lacroix, Monique [Canadian Irradiation Center, Research Laboratory in Science Applied to Food, INRS-Institut Armand-Frappier, Qebec (Canada); Jung, Samooel [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Kim, Keehyuk [Department of Culinary Nutrition, Woosong University, Daejeon 300-718 (Korea, Republic of); Lee, Ju Woon [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Jo, Cheorun, E-mail: cheorun@cnu.ac.kr [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of)

    2011-09-15

    The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10{sup 6} CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients. - Highlights: > Several food ingredients increased the efficiency of irradiation sterilization. > Different forms of food ingredients may affect the efficiency. > The increase of efficiency decreased the required irradiation dose, thereby avoiding sensory impairments of food.

  8. Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

    International Nuclear Information System (INIS)

    Yun, Hyejeong; Lacroix, Monique; Jung, Samooel; Kim, Keehyuk; Lee, Ju Woon; Jo, Cheorun

    2011-01-01

    The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10 6 CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients. - Highlights: → Several food ingredients increased the efficiency of irradiation sterilization. → Different forms of food ingredients may affect the efficiency. → The increase of efficiency decreased the required irradiation dose, thereby avoiding sensory impairments of food.

  9. Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

    Science.gov (United States)

    Yun, Hyejeong; Lacroix, Monique; Jung, Samooel; Kim, Keehyuk; Lee, Ju Woon; Jo, Cheorun

    2011-09-01

    The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10 6 CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients.

  10. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer.

    Science.gov (United States)

    Nurjuliana, M; Che Man, Y B; Mat Hashim, D; Mohamed, A K S

    2011-08-01

    The volatile compounds of pork, other meats and meat products were studied using an electronic nose and gas chromatography mass spectrometer with headspace analyzer (GCMS-HS) for halal verification. The zNose™ was successfully employed for identification and differentiation of pork and pork sausages from beef, mutton and chicken meats and sausages which were achieved using a visual odor pattern called VaporPrint™, derived from the frequency of the surface acoustic wave (SAW) detector of the electronic nose. GCMS-HS was employed to separate and analyze the headspace gasses from samples into peaks corresponding to individual compounds for the purpose of identification. Principal component analysis (PCA) was applied for data interpretation. Analysis by PCA was able to cluster and discriminate pork from other types of meats and sausages. It was shown that PCA could provide a good separation of the samples with 67% of the total variance accounted by PC1. Copyright © 2011 Elsevier Ltd. All rights reserved.

  11. Effect of low-dose (1 kGy) gamma radiation and selected phosphates on the microflora of vacuum-packaged ground pork

    International Nuclear Information System (INIS)

    Ehioba, R.M.

    1987-01-01

    The effects of low-dose (1 kGy) gamma radiation and selected phosphates on the microbiology of refrigerated, vacuum-packaged ground pork were studied. Low-dose gamma radiation reduced the numbers of naturally occurring mesophiles, psychrotrophs, and anaerobes. The effect of low-dose radiation on the populations of lactic acid bacteria was minimal. On storage of the irradiated vacuum-packaged ground pork at 5 0 C, there was a partial bacterial recovery, suggesting sublethal bacterial injury due to irradiation. When 10 7 CFU/g of meat is taken to be the level beyond which the meat would be considered spoiled, uninoculated, vacuum-packaged ground pork treated with 1 kGy (100 krad) of gamma radiation had 3.5 more days of shelf-life in terms of psychrotrophic total counts. In relation to anaerobic bacterial numbers, meat shelf-life was extended 2.5 days, while the shelf-life of meat was extended 1 day in terms of aerobic mesophilic bacteria. Irradiation prolonged shelf-life in inoculated (10 5 CFU/g) meat for 1.0-1.5 days. Addition of 0.4% sodium acid pyrophosphate (SAPP) contributed 2 additional days to inoculated, irradiated vacuum-packaged ground pork shelf-life. However, SAPP had no added effect on naturally occurring microflora. Irradiation greatly decreased the numbers of gram-negative microorganisms, resulting in predominance of the gram-positive, nonsporeforming Lactobacillus and coryneform bacteria

  12. An exponential model equation for thiamin loss in irradiated ground pork as a function of dose and temperature of irradiation

    Science.gov (United States)

    Fox, J. B.; Thayer, D. W.; Phillips, J. G.

    The effect of low dose γ-irradiation on the thiamin content of ground pork was studied in the range of 0-14 kGy at 2°C and at radiation doses from 0.5 to 7 kGy at temperatures -20, 10, 0, 10 and 20°C. The detailed study at 2°C showed that loss of thiamin was exponential down to 0kGy. An exponential expression was derived for the effect of radiation dose and temperature of irradiation on thiamin loss, and compared with a previously derived general linear expression. Both models were accurate depictions of the data, but the exponential expression showed a significant decrease in the rate of loss between 0 and -10°C. This is the range over which water in meat freezes, the decrease being due to the immobolization of reactive radiolytic products of water in ice crystals.

  13. Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

    Directory of Open Access Journals (Sweden)

    Esko Petäjä

    1993-09-01

    Full Text Available This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. The dominating strains were isolated, their heat resistance was studied in APT-broth, on APT-agar and in coarsely ground cured pork, and their growth after heating and effect on spoilage were followed in coarsely ground cured pork. The first signs of spoilage appeared in the surface layer of the products. The strains were coccoid lactic acid bacteria with counts ranging from 3,5 to 7.8 log cfu (colony forming units/g. They survived only accidentally after heating for 15 minutes at 72°C in APT-broth. The core of the products contained only coccoid lactic acid bacteria or only pseudomonads or both as the main bacterial strains. The counts ranged from 2.6 to 6.0 log cfu/g. Most of the strains isolated from the core survived after heating for 30 minutes at 72°C in APT-broth in at least three tests out of six. The most noticeable result of the study was the occurence of heat-resistant pseudomonads in the core. It must be pointed out that all pseudomonads found survived after heating for 60 minutes at 72°C in APT-broth, and often after heating for 15 minutes at 72°C in coarsely ground cured pork (core 72°C. The cfu number of the two most heat-resistant streptococcus strains decreased only 1 log unit over 15 minutes at 72°C in coarsely ground cured pork. The numbers of inoculated pseudomonads decreased but those of streptococci rose by a maximum of 1 log unit when the experimental porks were kept at 4°C after heating. This indicates that streptococci and pseudomonads probably do not constitute a serious spoilage factor in cooked meat products, but spoilage is generally effected by bacteria which have contaminated the surface layer of the products after heat treatment.

  14. Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying

    Directory of Open Access Journals (Sweden)

    Xiang eWang

    2015-10-01

    Full Text Available Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g of Salmonella enterica or Listeria monocytogenes was stored under abusive temperature at 10°C and thermally treated by a simulated home pan-frying procedure. The growth and inactivation characteristics were also evaluated in broth. In ground pork meat, the population of S. enterica increased by less than one log after 12-days of storage at 10°C, whereas L. monocytogenes increased by 2.3 to 2.8 log units. No unusual intrinsic heat resistance of the pathogens was noted when tested in broth at 60°C although shoulders were observed on the inactivation curves of L. monocytogenes. After growth of S. enterica and L. monocytogenes at 10°C for 5 days to levels of 1.95 log CFU/g and 3.10 log CFU/g, respectively, in ground pork meat, their inactivation in the burger subjected to a simulated home pan-frying was studied. After thermal treatment S. enterica was undetectable but L. monocytogenes was recovered in three out of six of the 25 g burger samples. Overall, the present study shows that data on growth and inactivation of broths are indicative but may underestimate as well as overestimate behavior of pathogens and thus need confirmation in food matrix conditions to assess food safety in reasonably foreseen abusive conditions of storage and usual home pan-frying of of meat burgers in Belgium.

  15. 78 FR 15645 - Mandatory Country of Origin Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm...

    Science.gov (United States)

    2013-03-12

    ... Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Wild and Farm-Raised Fish and Shellfish, Perishable...), lamb, chicken, goat, and pork; ground beef, ground lamb, ground chicken, ground goat, and ground pork... The baseline for this analysis is the present state of the beef, chicken, goat, lamb and pork...

  16. Deflection of electron beams by ground planes

    International Nuclear Information System (INIS)

    Fernsler, R.F.; Lampe, M.

    1991-01-01

    Analytic methods are used to determine the effect of a nearby ground plane on the trajectory of a relativistic electron beam passing through dense gas. The beam is shown to respond to the ground plane in one of two distinct modes, determined by beam current and energy. Low-power beams deflect from the ground plane and tear longitudinally. High-power beams do not deflect or tear but tilt, i.e., the beam axis is no longer parallel to the direction of propagation. This conclusion is reached by computing the net beam force as a superposition of the ''bare'' ground-plane forces, the shielding forces from the beam-generated plasma, the body coupling forces induced by beam tilt, and the force that arises as the beam separates from the plasma. Effects from electromagnetic retardation and ground resistivity are shown to be negligible in typical cases of interest, and the interaction between ground planes and other external forces is discussed as well

  17. Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques.

    Science.gov (United States)

    Huang, Lin; Zhao, Jiewen; Chen, Quansheng; Zhang, Yanhua

    2014-02-15

    Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating pork freshness. This paper attempted to measure TVB-N content in pork meat using integrating near infrared spectroscopy (NIRS), computer vision (CV), and electronic nose (E-nose) techniques. In the experiment, 90 pork samples with different freshness were collected for data acquisition by three different techniques, respectively. Then, the individual characteristic variables were extracted from each sensor. Next, principal component analysis (PCA) was used to achieve data fusion based on these characteristic variables from 3 different sensors data. Back-propagation artificial neural network (BP-ANN) was used to construct the model for TVB-N content prediction, and the top principal components (PCs) were extracted as the input of model. The result of the model was achieved as follows: the root mean square error of prediction (RMSEP) = 2.73 mg/100g and the determination coefficient (R(p)(2)) = 0.9527 in the prediction set. Compared with single technique, integrating three techniques, in this paper, has its own superiority. This work demonstrates that it has the potential in nondestructive detection of TVB-N content in pork meat using integrating NIRS, CV and E-nose, and data fusion from multi-technique could significantly improve TVB-N prediction performance. Copyright © 2013. Published by Elsevier Ltd.

  18. Resistorless Electronically Tunable Grounded Inductance Simulator Design

    OpenAIRE

    Herencsár, Norbert; Kartci, Aslihan

    2017-01-01

    A new realization of grounded lossless positive inductance simulator (PIS) using simple inverting voltage buffer and unity-gain current follower/inverter (CF±) is reported. Considering the input intrinsic resistance of CF± as useful active parameter, the proposed PIS can be considered as resistorless circuit and it only employs in total 16 Metal-Oxide-Semiconductor (MOS) transistors and a grounded capacitor. The resulting equivalent inductance value of the proposed simulator can be adjusted v...

  19. New Temperature-Insensitive Electronically-Tunable Grounded Capacitor Simulator

    OpenAIRE

    Abuelma'atti, Muhammad Taher; Khan, Muhammad Haroon

    1996-01-01

    A new circuit for simulating a grounded capacitor is presented. The circuit uses one operationalamplifier (OA), three operational-transconductance amplifiers (OTAs), and one capacitor. The realized capacitor is temperature-insensitive and electronically tunable. Experimental results are included.

  20. Pork in good company?

    DEFF Research Database (Denmark)

    Verbeke, Wim; Perez-Cueto, Federico J.; de Barcellos, Marcia D.

    2013-01-01

    The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2,156) in five European countries...... to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks...

  1. Ground-state electronic structure of actinide monocarbides and mononitrides

    DEFF Research Database (Denmark)

    Petit, Leon; Svane, Axel; Szotek, Z.

    2009-01-01

    The self-interaction corrected local spin-density approximation is used to investigate the ground-state valency configuration of the actinide ions in the actinide monocarbides, AC (A=U,Np,Pu,Am,Cm), and the actinide mononitrides, AN. The electronic structure is characterized by a gradually increa...

  2. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    OpenAIRE

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0...

  3. A novel grounded to floating admittance converter with electronic control

    Science.gov (United States)

    Prasad, Dinesh; Ahmad, Javed; Srivastava, Mayank

    2018-01-01

    This article suggests a new grounded to floating admittance convertor employing only two voltage differencing transconductance amplifiers (VDTAs). The proposed circuit can convert any arbitrary grounded admittance into floating admittance with electronically controllable scaling factor. The presented converter enjoys the following beneficial: (1) no requirement of any additional passive element (2) scaling factor can be tuned electronically through bias currents of VDTAs (3) no matching constraint required (4) low values of active/passive sensitivity indexes and (5) excellent non ideal behavior that indicates no deviation in circuit behavior even under non ideal environment. Application of the proposed configuration in realization of floating resistor and floating capacitor has been presented and the workability of these floating elements has been confirmed by active filter design examples. SPICE simulations have been performed to demonstrate the performance of the proposed circuits.

  4. Radiation effects on physicochemical characteristics of pork

    International Nuclear Information System (INIS)

    Li Xin; Cheng Wei; Xiong Guangquan; Geng Shengrong; Qiao Yu; Liao Tao; Liao Li; Lin Ruotai

    2011-01-01

    Pork samples were soaked in antioxidant solution (1 g/L), vacuum-packaged,irradiated at 3 kGy by Co γ-rays or 10 MeV electron beams,and refrigerated at 0 degree C-4 degree C for 30 d. On Day 1, 10, 20, 25 and 30 post irradiation, total bacterial counts,peroxide values, thiobarbituric acid reactive substances, volatiles and off-odor of the irradiated pork samples were analyzed. The total bacterial counts were <10 cfu/g on Day 30. The peroxide values, thiobarbituric acid reactive substances and volatiles contents of pork irradiated by the γ-rays were higher than pork irradiated by electron beams. Pork irradiated by γ-rays combined with antioxidant treatment was most close to the control in odor, with a similarity of 89.68%. The results showed that E-beam irradiation reduced lipid oxidation and volatiles contents, γ-ray irradiation helped to reduce off-odor, and addition of antioxidant could effectively reduce lipid oxidation and off-odor. (authors)

  5. Energy of ground state of laminar electron-hole liquid

    International Nuclear Information System (INIS)

    Andryushin, E.A.

    1976-01-01

    The problem of a possible existence of metal electron-hole liquid in semiconductors is considered. The calculation has been carried out for the following model: two parallel planes are separated with the distance on one of the planes electrons moving, on the other holes doing. Transitions between the planes are forbidden. The density of particles for both planes is the same. The energy of the ground state and correlation functions for such electron-and hole system are calculated. It is shown that the state of a metal liquid is more advantageous against the exciton gas. For the mass ratio of electrons and holes, msub(e)/msub(h) → 0 a smooth rearrangement of the system into a state with ordered heavy particles is observed

  6. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    Science.gov (United States)

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (ppork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  7. Sterilization of ground spices by electron beams irradiation

    International Nuclear Information System (INIS)

    Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi

    1999-01-01

    Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

  8. Sterilization of ground spices by electron beams irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi [K. Kobayashi and Co., Ltd., Kako, Hyogo (Japan)

    1999-09-01

    Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

  9. Electronic and ground state properties of ThTe

    Energy Technology Data Exchange (ETDEWEB)

    Bhardwaj, Purvee, E-mail: purveebhardwaj@gmail.com; Singh, Sadhna, E-mail: drsadhna100@gmail.com [High Pressure Research Lab. Department of Physics Barkatullah University, Bhopal (MP) 462026 (India)

    2016-05-06

    The electronic properties of ThTe in cesium chloride (CsCl, B2) structure are investigated in the present paper. To study the ground state properties of thorium chalcogenide, the first principle calculations have been calculated. The bulk properties, including lattice constant, bulk modulus and its pressure derivative are obtained. The calculated equilibrium structural parameters are in good agreement with the available experimental and theoretical results.

  10. Electron momentum spectroscopy of aniline taking account of nuclear dynamics in the initial electronic ground state

    International Nuclear Information System (INIS)

    Farasat, M; Golzan, M M; Shojaei, S H R; Morini, F; Deleuze, M S

    2016-01-01

    The electronic structure, electron binding energy spectrum and (e, 2e) momentum distributions of aniline have been theoretically predicted at an electron impact energy of 1.500 keV on the basis of Born–Oppenheimer molecular dynamical simulations, in order to account for thermally induced nuclear motions in the initial electronic ground state. Most computed momentum profiles are rather insensitive to thermally induced alterations of the molecular structure, with the exception of the profiles corresponding to two ionization bands at electron binding energies comprised between ∼10.0 and ∼12.0 eV (band C) and between ∼16.5 and ∼20.0 eV (band G). These profiles are found to be strongly influenced by nuclear dynamics in the electronic ground state, especially in the low momentum region. The obtained results show that thermal averaging smears out most generally the spectral fingerprints that are induced by nitrogen inversion. (paper)

  11. Photoionization of furan from the ground and excited electronic states.

    Science.gov (United States)

    Ponzi, Aurora; Sapunar, Marin; Angeli, Celestino; Cimiraglia, Renzo; Došlić, Nađa; Decleva, Piero

    2016-02-28

    Here we present a comparative computational study of the photoionization of furan from the ground and the two lowest-lying excited electronic states. The study aims to assess the quality of the computational methods currently employed for treating bound and continuum states in photoionization. For the ionization from the ground electronic state, we show that the Dyson orbital approach combined with an accurate solution of the continuum one particle wave functions in a multicenter B-spline basis, at the density functional theory (DFT) level, provides cross sections and asymmetry parameters in excellent agreement with experimental data. On the contrary, when the Dyson orbitals approach is combined with the Coulomb and orthogonalized Coulomb treatments of the continuum, the results are qualitatively different. In excited electronic states, three electronic structure methods, TDDFT, ADC(2), and CASSCF, have been used for the computation of the Dyson orbitals, while the continuum was treated at the B-spline/DFT level. We show that photoionization observables are sensitive probes of the nature of the excited states as well as of the quality of excited state wave functions. This paves the way for applications in more complex situations such as time resolved photoionization spectroscopy.

  12. Improving the quality of pork and pork products (EU project)

    DEFF Research Database (Denmark)

    Christensen, Mette; Grunert, Klaus G.; Bonneau, M.

    2008-01-01

    demands. A large EU-project (Q-PorkChains) funded by EU 6th framework programme was initiated in January 2007. The aim of Q-PorkChains is to improve the quality of pork and its products for the consumer and to develop innovative, integrated and sustainable food production chains with low environmental....... The European Unions self-sufficiency and leading position in the global market for pork and pork products is challenged by a number of non-European countries. Therefore, there is a need for developing innovative, integrated, and sustainable food production chains of high quality pork products matching consumer...... impact. Q-PorkChains is composed of six research modules (consumer and citizen demands, pig production, product development, pork chain management, molecular quality control and knowledge synthesis) and two horizontal modules focusing on implementation of obtained knowledge in pilot and demonstration...

  13. The relation between the (N) and (N-1) electrons atomic ground state

    International Nuclear Information System (INIS)

    Briet, P.

    1984-05-01

    The relation between the ground state of an N and (N-1) electrons atomic system are studied. We show that in some directions of the configuration space, the ratio of the N electrons atomic ground state to the one particle density is asymptotically equivalent to the (N-1) electrons atomic ground state

  14. Perceptions of pork quality

    DEFF Research Database (Denmark)

    Bredahl, Lone; Grunert, Klaus G.

    1997-01-01

    This paper deals with consumer perceptions of food quality before and after consuming the product, and with the relationship between quality perception and the actural physiological characteristics of the product. The paper is work in progress and with an investigation of how German consumers per...... of the pork on expected and experienced quality. The study uses the Total Food Quality Model (Grunert et al, 1996) as a theoretical framework.......This paper deals with consumer perceptions of food quality before and after consuming the product, and with the relationship between quality perception and the actural physiological characteristics of the product. The paper is work in progress and with an investigation of how German consumers...... perceive the quality of pork (n=200). The main objectives of the study are 1) to investigate which factors determine expected and experienced quality of pork, 2) to investigate the relation between exp and experienced quality, and 3) to investigate the impact of the physiological characteristics...

  15. Electron scattering from the ground state of mercury

    International Nuclear Information System (INIS)

    Fursa, D.; Bray, I.

    2000-01-01

    Full text: Close-coupling calculations have been performed for electron scattering from the ground state of mercury. We have used non-relativistic convergent close-coupling computer code with only minor modifications in order to account for the most prominent relativistic effects. These are the relativistic shift effect and singlet-triplet mixing. Very good agreement with measurements of differential cross sections for elastic scattering and excitation of 6s6p 1 P state at all energies is obtained. It is well recognised that a consistent approach to electron scattering from heavy atoms (like mercury, with nuclear charge Z=80) must be based on a fully relativistic Dirac equations based technique. While development of such technique is under progress in our group, the complexity of the problem ensures that results will not be available in the near future. On other hand, there is considerable interest in reliable theoretical results for electron scattering from heavy atoms from both applications and the need to interpret existing experimental data. This is particularly the case for mercury, which is the major component in fluorescent lighting devices and has been the subject of intense experimental study since nineteen thirties. Similarly to our approach for alkaline-earth atoms we use a model of two valence electrons above an inert Hartree-Fock core to describe the mercury atom. Note that this model does not account for any core excited states which are present in the mercury discrete spectrum. The major effect of missing core-excited states is substantial underestimation of the static dipole polarizability of the mercury ground state (34 a.u.) and consequent underestimation of the forward scattering elastic cross sections. We correct for this by adding in the scattering calculations a phenomenological polarization potential. In order to obtain correct ground state ionization energy for mercury one has to account for the relativistic shift effect. We model this

  16. Kinetic and electron-electron energies for convex sums of ground state densities with degeneracies and fractional electron number

    Energy Technology Data Exchange (ETDEWEB)

    Levy, Mel, E-mail: ayers@mcmaster.ca, E-mail: mlevy@tulane.edu [Department of Chemistry, Duke University, Durham, North Carolina 27708 (United States); Department of Physics, North Carolina A and T State University, Greensboro, North Carolina 27411 (United States); Department of Chemistry, Tulane University, New Orleans, Louisiana 70118 (United States); Anderson, James S. M.; Zadeh, Farnaz Heidar; Ayers, Paul W., E-mail: ayers@mcmaster.ca, E-mail: mlevy@tulane.edu [Department of Chemistry and Chemical Biology, McMaster University, Hamilton, Ontario (Canada)

    2014-05-14

    Properties of exact density functionals provide useful constraints for the development of new approximate functionals. This paper focuses on convex sums of ground-level densities. It is observed that the electronic kinetic energy of a convex sum of degenerate ground-level densities is equal to the convex sum of the kinetic energies of the individual degenerate densities. (The same type of relationship holds also for the electron-electron repulsion energy.) This extends a known property of the Levy-Valone Ensemble Constrained-Search and the Lieb Legendre-Transform refomulations of the Hohenberg-Kohn functional to the individual components of the functional. Moreover, we observe that the kinetic and electron-repulsion results also apply to densities with fractional electron number (even if there are no degeneracies), and we close with an analogous point-wise property involving the external potential. Examples where different degenerate states have different kinetic energy and electron-nuclear attraction energy are given; consequently, individual components of the ground state electronic energy can change abruptly when the molecular geometry changes. These discontinuities are predicted to be ubiquitous at conical intersections, complicating the development of universally applicable density-functional approximations.

  17. Clarification of leachate from reclaimed ground by electron beam irradiation

    International Nuclear Information System (INIS)

    Yamazaki, Masao; Sawai, Teruko; Shimokawa, Toshinari; Sawai, Takeshi

    1985-01-01

    To decompose organic matters such as humic acid and fulvous acid in the leachate from reclaimed ground, an electron beam irradiation technique was examined because of availability of higher dose rate than a 60 Co γ-ray source. This paper describes results of the above-mentioned preliminary examination. Test water was collected from No.15 dumping site at the Tokyo Bay. Irradiation sample was prepared by filtration with a filter and decarbonation with sulfuric acid. Fulvous acid solution by eliminating humic acid was also served for the examination. Electron beam irradiation of the sample solution was made with a Van de Graaf accelerator by 1.5 MeV, 140 Gy/sec of irradiation condition and with a dynamitron by 2.0 MeV, 25 kGy/pass of the condition. It was clarified that oxygen bubbling velocity during the irradiation did not affect much for the decrease rate of total organic matters (TOC) within 0.5 to 3.0 1/min of an experimental condition. As for radiation doses and TOC decrease, TOC was decreased much for lower dose rate irradiation (Van de Graaf accelerator), lower initial TOC concentration, or addition of hydrogen peroxide. For the combined treatment of radiation and flocculation to aim at irradiation dose decrease, fulvous acid solution was served for the test. Lower dose irradiation with a 60 Co source showed better TOC elimination and it was concluded that combination with flocculation was effective for the dose reduction. It was also found experimentally that TOC decrease behavior by the both radiation source was different due to temperature effect and further study should be made for the development of the practical electron beam irradiation technique. (Takagi, S.)

  18. Anomalous Ground State of the Electrons in Nano-confined Water

    Science.gov (United States)

    2016-06-13

    Anomalous ground state of the electrons in nano -confined water G. F. Reiter1*, Aniruddha Deb2*, Y. Sakurai3, M. Itou3, V. G. Krishnan4, S. J...electronic ground state of nano -confined water must be responsible for these anomalies but has so far not been investigated. We show here for the first time...using x-ray Compton scattering and a computational model, that the ground state configuration of the valence electrons in a particular nano

  19. Tapeworm infection - beef or pork

    Science.gov (United States)

    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. Improving the quality of pork and pork products for the consumer : development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands

    NARCIS (Netherlands)

    Heimann, B.; Christensen, M.; Rosendal Rasmussen, S.; Bonneau, M.; Grunert, K.G.; Arnau, J.; Trienekens, J.H.; Oksbjerg, N.; Greef, de K.H.; Petersen, B.

    2012-01-01

    Improving the quality of pork and pork products for the consumer: development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands.

  1. Electron momentum spectroscopy of dimethyl ether taking account of nuclear dynamics in the electronic ground state

    International Nuclear Information System (INIS)

    Morini, Filippo; Deleuze, Michael Simon; Watanabe, Noboru; Kojima, Masataka; Takahashi, Masahiko

    2015-01-01

    The influence of nuclear dynamics in the electronic ground state on the (e,2e) momentum profiles of dimethyl ether has been analyzed using the harmonic analytical quantum mechanical and Born-Oppenheimer molecular dynamics approaches. In spite of fundamental methodological differences, results obtained with both approaches consistently demonstrate that molecular vibrations in the electronic ground state have a most appreciable influence on the momentum profiles associated to the 2b 1 , 6a 1 , 4b 2 , and 1a 2 orbitals. Taking this influence into account considerably improves the agreement between theoretical and newly obtained experimental momentum profiles, with improved statistical accuracy. Both approaches point out in particular the most appreciable role which is played by a few specific molecular vibrations of A 1 , B 1 , and B 2 symmetries, which correspond to C–H stretching and H–C–H bending modes. In line with the Herzberg-Teller principle, the influence of these molecular vibrations on the computed momentum profiles can be unraveled from considerations on the symmetry characteristics of orbitals and their energy spacing

  2. 7 CFR 1230.614 - Pork product.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork product. 1230.614 Section 1230.614 Agriculture... CONSUMER INFORMATION Procedures for the Conduct of Referendum Definitions § 1230.614 Pork product. The term Pork product means an edible product processed in whole or in part from pork. ...

  3. The transfer and growth of Salmonella modelled during pork processing and applied to a risk assessment for the catering sector

    DEFF Research Database (Denmark)

    Møller, Cleide

    Salmonellosis is an important cause of foodborne human gastroenteritis in most European countries, and pork contributes significantly to the disease burden caused by Salmonella infections. A traditional, and very popular, pork product in Denmark is fried meatballs. Danish meatballs are typically...... made with ground pork as the main ingredient. They are consumed as a component in hot meals but are also widely used as filling in cold sandwiches. Because of their popularity, pork meatballs are often part of the product range in Danish catering settings. As illustrated by the fact that 55 of 77...... Microbiological Risk Assessment (QMRA), following the Codex Alimentarius Principles and using the modular process risk model (MPRM) methodology, was used as the tool to investigate the fate of Salmonella during processing of pork meatballs from the reception of whole pork cuttings, through processing, until...

  4. The Genetics of Pork Quality

    NARCIS (Netherlands)

    Wijk, van H.J.

    2006-01-01

    This thesis describes the genetics of carcass composition and pork quality traits. A large population of commercial finishers was extensively phenotyped for growth, carcass composition and meat quality traits. Genetic parameters were estimated based on those measurements. The population was

  5. Ground Source Heat Pump in Heating System with Electronics Monitoring

    Directory of Open Access Journals (Sweden)

    NEAMŢU Ovidiu

    2013-10-01

    Full Text Available The monitoring system is implemented for a ground coupled heat pump in heating/ system. The borehole heat exchangers – which are 150 m long - are filled with a mixture of water and ethilene glycol calledbrine. Metering and monitoring energy consumption is achieved for: heat pump, circulation pumps, additional electrical heating, hot air ventilation systems, control systems with sensors: analog and smart sensors. Instantaneous values are stored in a local computer.

  6. 9 CFR 94.25 - Restrictions on the importation of live swine, pork, or pork products from certain regions free...

    Science.gov (United States)

    2010-01-01

    ... swine, pork, or pork products and shipstores, airplane meals, and baggage containing pork or pork products, other than those articles regulated under parts 95 or 96 of this chapter, may not be imported...

  7. PERFORMANCE OF ALTERNATIVE COMPONENT PRICING SYSTEMS FOR PORK

    OpenAIRE

    Brorsen, B. Wade; Akridge, Jay T.; Boland, Michael A.; Mauney, Sean; Forrest, John C.

    1998-01-01

    One method of implementing value-based marketing is a component pricing system. This research develops and evaluates alternative component pricing systems for pork. Two electronic technologies for estimating carcass components (optical probe and electromagnetic scanner) were evaluated on two sets of data representing different populations. Model accuracy increased as additional components were added.

  8. Exact many-electron ground states on diamond and triangle Hubbard chains

    International Nuclear Information System (INIS)

    Gulacsi, Zsolt; Kampf, Arno; Vollhardt, Dieter

    2009-01-01

    We construct exact ground states of interacting electrons on triangle and diamond Hubbard chains. The construction requires (1) a rewriting of the Hamiltonian into positive semidefinite form, (2) the construction of a many-electron ground state of this Hamiltonian, and (3) the proof of the uniqueness of the ground state. This approach works in any dimension, requires no integrability of the model, and only demands sufficiently many microscopic parameters in the Hamiltonian which have to fulfill certain relations. The scheme is first employed to construct exact ground state for the diamond Hubbard chain in a magnetic field. These ground states are found to exhibit a wide range of properties such as flat-band ferromagnetism and correlation induced metallic, half-metallic or insulating behavior, which can be tuned by changing the magnetic flux, local potentials, or electron density. Detailed proofs of the uniqueness of the ground states are presented. By the same technique exact ground states are constructed for triangle Hubbard chains and a one-dimensional periodic Anderson model with nearest-neighbor hybridization. They permit direct comparison with results obtained by variational techniques for f-electron ferromagnetism due to a flat band in CeRh 3 B 2 . (author)

  9. Ground state of the electron gas by a stochastic method

    International Nuclear Information System (INIS)

    Ceperley, D.M.; Alder, B.J.

    1980-05-01

    An exact stochastic simulation of the Schroedinger equation for charged Bosons and Fermions was used to calculate the correlation energies, to locate the transitions to their respective crystal phases at zero temperature within 10%, and to establish the stability at intermediate densities of a ferromagnetic fluid of electrons

  10. Effect of soy sauce on lipid oxidation of irradiated pork patties

    International Nuclear Information System (INIS)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

    2013-01-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed. - Highlights: • Antioxidant effect of soy sauce on irradiated pork patties was studied. • The soy sauce can retard lipid oxidation of the irradiated pork patties. • A synergistic effect of ascorbic acid for preventing lipid oxidation was observed

  11. SuperAGILE onboard electronics and ground test instrumentation

    International Nuclear Information System (INIS)

    Pacciani, Luigi; Morelli, Ennio; Rubini, Alda; Mastropietro, Marcello; Porrovecchio, Geiland; Costa, Enrico; Del Monte, Ettore; Donnarumma, Immacolata; Evangelista, Yuri; Feroci, Marco; Lazzarotto, Francesco; Rapisarda, Massimo; Soffitta, Paolo

    2007-01-01

    In this paper we describe the electronics of the SuperAGILE X-ray imager on-board AGILE satellite and the instrumentation developed to test and improve the Front-End and digital electronics of the flight model of the imager. Although the working principle of the instrument is very well established, and the conceptual scheme simple, the budget and mechanical constraints of the AGILE small mission made necessary the introduction of new elements in SuperAGILE, regarding both the mechanics and the electronics. In fact the instrument is contained in a ∼44x44x16cm 3 volume, but the required performance is quite ambitious, leading us to equip a sensitive area of ∼1350cm 2 with 6144 Silicon μstrips detectors with a pitch of 121μm and a total length of ∼18.2cm. The result is a very light and power-cheap imager with a good sensitivity (∼15mCrab in 1 day in 15-45keV), high angular resolution (6arcmin) and gross spectral resolution. The test-equipment is versatile, and can be easily modified to test FEE based on self-triggered, data-driven and sparse-readout ASICs such as XA family chips

  12. Baked Pork Chops With Apple Cranberry Sauce

    Science.gov (United States)

    ... bakedporkchopswithapplecranberrysauce.html Baked Pork Chops With Apple Cranberry Sauce To use the sharing features on this page, ... minutes Number of Servings: 4 A wonderful fruit sauce adds the perfect touch to these pork chops— ...

  13. 7 CFR 1230.20 - Pork product.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork product. 1230.20 Section 1230.20 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS... product. Pork product means an edible product produced or processed in whole or in part from pork. ...

  14. 9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined EU CSF...

    Science.gov (United States)

    2010-01-01

    ... pork, pork products, and swine from the APHIS-defined EU CSF region. 94.24 Section 94.24 Animals and... pork, pork products, and swine from the APHIS-defined EU CSF region. (a) Pork and pork products. In... from the APHIS-defined EU CSF region must meet the following conditions: (1) The pork or pork products...

  15. Predicting Electron Population Characteristics in 2-D Using Multispectral Ground-Based Imaging

    Science.gov (United States)

    Grubbs, Guy; Michell, Robert; Samara, Marilia; Hampton, Donald; Jahn, Jorg-Micha

    2018-01-01

    Ground-based imaging and in situ sounding rocket data are compared to electron transport modeling for an active inverted-V type auroral event. The Ground-to-Rocket Electrodynamics-Electrons Correlative Experiment (GREECE) mission successfully launched from Poker Flat, Alaska, on 3 March 2014 at 11:09:50 UT and reached an apogee of approximately 335 km over the aurora. Multiple ground-based electron-multiplying charge-coupled device (EMCCD) imagers were positioned at Venetie, Alaska, and aimed toward magnetic zenith. The imagers observed the intensity of different auroral emission lines (427.8, 557.7, and 844.6 nm) at the magnetic foot point of the rocket payload. Emission line intensity data are correlated with electron characteristics measured by the GREECE onboard electron spectrometer. A modified version of the GLobal airglOW (GLOW) model is used to estimate precipitating electron characteristics based on optical emissions. GLOW predicted the electron population characteristics with 20% error given the observed spectral intensities within 10° of magnetic zenith. Predictions are within 30% of the actual values within 20° of magnetic zenith for inverted-V-type aurora. Therefore, it is argued that this technique can be used, at least in certain types of aurora, such as the inverted-V type presented here, to derive 2-D maps of electron characteristics. These can then be used to further derive 2-D maps of ionospheric parameters as a function of time, based solely on multispectral optical imaging data.

  16. A simple parameter-free wavefunction for the ground state of two-electron atoms

    International Nuclear Information System (INIS)

    Ancarani, L U; Rodriguez, K V; Gasaneo, G

    2007-01-01

    We propose a simple and pedagogical wavefunction for the ground state of two-electron atoms which (i) is parameter free (ii) satisfies all two-particle cusp conditions (iii) yields reasonable ground-state energies, including the prediction of a bound state for H - . The mean energy, and other mean physical quantities, is evaluated analytically. The simplicity of the result can be useful as an easy-to-use wavefunction when testing collision models

  17. Many electron variational ground state of the two dimensional Anderson lattice

    International Nuclear Information System (INIS)

    Zhou, Y.; Bowen, S.P.; Mancini, J.D.

    1991-02-01

    A variational upper bound of the ground state energy of two dimensional finite Anderson lattices is determined as a function of lattice size (up to 16 x 16). Two different sets of many-electron basis vectors are used to determine the ground state for all values of the coulomb integral U. This variational scheme has been successfully tested for one dimensional models and should give good estimates in two dimensions

  18. Market demands to Danish pork

    DEFF Research Database (Denmark)

    Bredahl, Lone

    2001-01-01

    position on its markets. It is expected that results of the analysis will be part of superior strategic decisions for the Danish pork sector as regards future Danish pork export markets. The market demands to be identified will therefore be evaluated in relation to resources and competences within the line...... of business. The study takes its starting point in a value chain perspective. The value chain covers the product- and distribution stages a product passes through before reaching the consumers. The value chain perspective presumes that added value is accumulated when a product passes through the stages...

  19. Starting electronics all you need to get a grounding in practical electronics

    CERN Document Server

    Brindley, Keith

    2013-01-01

    Starting Electronics is a nine-chapter introductory text to electronics based on feature articles previously published as magazine articles. The opening chapter provides an overview of the fundamentals of electronics. The succeeding chapters present details of some easy-to-do experiments and the current and voltage measurement. The remaining chapters cover some basic components of electronics, including capacitor, integrated circuit, oscillator, filter, diodes, and transistors. This book will prove useful to electronic constructors and students.

  20. Ground state of a hydrogen ion molecule immersed in an inhomogeneous electron gas

    International Nuclear Information System (INIS)

    Diaz-Valdes, J.; Gutierrez, F.A.; Matamala, A.R.; Denton, C.D.; Vargas, P.; Valdes, J.E.

    2007-01-01

    In this work we have calculated the ground state energy of the hydrogen molecule, H 2 + , immersed in the highly inhomogeneous electron gas around a metallic surface within the local density approximation. The molecule is perturbed by the electron density of a crystalline surface of Au with the internuclear axis parallel to the surface. The surface spatial electron density is calculated through a linearized band structure method (LMTO-DFT). The ground state of the molecule-ion was calculated using the Born-Oppenheimer approximation for a fixed-ion while the screening effects of the inhomogeneous electron gas are depicted by a Thomas-Fermi like electrostatic potential. We found that within our model the molecular ion dissociates at the critical distance of 2.35a.u. from the first atomic layer of the solid

  1. International Synchronisation of the Pork Cycle

    Directory of Open Access Journals (Sweden)

    HOLST

    2012-02-01

    Full Text Available The development of pork prices has been analysed since the 1920s. Well known economic concepts such as Hanaus pork cycle or Ezekiels cobweb theorem are based on the empirical analysis of pork markets. We analyze whether pork price developments in different countries have become more synchronised over time. In a first stage of our analysis, annual pork price data collected by the FAO reveals much heterogeneity of pork price developments across countries. However, for some groups of countries the observed price patterns are very similar or even identical. This is especially the case for neighbouring countries with integrated pork markets, such as the members of the European Union (EU. We then compare pork price developments in Germany and the USA based on 36 years of monthly producer prices for slaughter pigs. Since the middle of the 1990s cyclical pork price movements in the USA and Germany have become increasingly synchronous. We attribute this to two developments: the fact that the USA has become a large net exporter of pork over this period, and policy reform in the EU that has strengthened the link between international and EU feed prices.

  2. Determination of many-electron basis functions for a quantum Hall ground state using Schur polynomials

    Science.gov (United States)

    Mandal, Sudhansu S.; Mukherjee, Sutirtha; Ray, Koushik

    2018-03-01

    A method for determining the ground state of a planar interacting many-electron system in a magnetic field perpendicular to the plane is described. The ground state wave-function is expressed as a linear combination of a set of basis functions. Given only the flux and the number of electrons describing an incompressible state, we use the combinatorics of partitioning the flux among the electrons to derive the basis wave-functions as linear combinations of Schur polynomials. The procedure ensures that the basis wave-functions form representations of the angular momentum algebra. We exemplify the method by deriving the basis functions for the 5/2 quantum Hall state with a few particles. We find that one of the basis functions is precisely the Moore-Read Pfaffian wave function.

  3. The United States pork niche market phenomenon.

    Science.gov (United States)

    Honeyman, M S; Pirog, R S; Huber, G H; Lammers, P J; Hermann, J R

    2006-08-01

    After the broad industrialization of the US pork industry, there has been a development of niche markets for export and domestic pork; that is, there is a pork niche market phenomenon. The US pork niche market phenomenon is characterized, and 2 of the major markets are explained in detail. With the Midwest's tradition of a diversified family-based agriculture and record low hog prices of the late 1990s, the conditions were conducive for this phenomenon to develop. Pork niche markets utilize various sales methods including Internet sales, local abattoir sales, direct marketing, farmer networks, and targeting to organized groups. In 2003, there were approximately 35 to 40 active pork niche marketing efforts in Iowa. The Berkshire breed is an example of a swine breed that has had a recent resurgence because of niche markets. Berkshire pork is known for tenderness and excellent quality. Berkshire registrations have increased 4-fold in the last 10 yr. One of the larger niche marketers of "natural pork" is Niman Ranch Pork, which has more than 400 farmer-producers and processes about 2,500 pigs weekly. Many US consumers of pork are interested in issues concerning the environment, food safety, pig welfare, and pig farm ownership and structure. These consumers may be willing to pay more for pork from farmers who are also concerned about these issues. Small- and medium-sized swine farmers are active in pork niche markets. Niche markets claim product differentiation by superior or unique product quality and social attributes. Quality attributes include certain swine breeds, and meat quality, freshness, taste or flavor, and tenderness. Social or credence attributes often are claimed and include freedom from antibiotics and growth promotants; local family farm production; natural, organic, outdoor, or bedded rearing; humane rearing; known origin; environmentally friendly production; and the absence of animal by-products in the feed. Niche pork markets and alternative swine

  4. Electronic and structural ground state of heavy alkali metals at high pressure

    Science.gov (United States)

    Fabbris, G.; Lim, J.; Veiga, L. S. I.; Haskel, D.; Schilling, J. S.

    2015-02-01

    Alkali metals display unexpected properties at high pressure, including emergence of low-symmetry crystal structures, which appear to occur due to enhanced electronic correlations among the otherwise nearly free conduction electrons. We investigate the high-pressure electronic and structural ground state of K, Rb, and Cs using x-ray absorption spectroscopy and x-ray diffraction measurements together with a b i n i t i o theoretical calculations. The sequence of phase transitions under pressure observed at low temperature is similar in all three heavy alkalis except for the absence of the o C 84 phase in Cs. Both the experimental and theoretical results point to pressure-enhanced localization of the valence electrons characterized by pseudogap formation near the Fermi level and strong s p d hybridization. Although the crystal structures predicted to host magnetic order in K are not observed, the localization process appears to drive these alkalis closer to a strongly correlated electron state.

  5. Organic pork: Consumer quality perception: Final report

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Nielsen, Niels Asger; Bredahl, Lone

    2004-01-01

    Previous research indicates that consumers expect substantially higher eating quality in pork that was produced in organic and free-range systems. Sensory studies and comparisons of objective quality suggest that these expectations are not completely realistic: in most cases, the performance...... of organic and free-range pork is equal to, and in some times even lower than that of conventional pork. However, consumers' expectations may be so strong that they may override differences in experienced quality. An experiment was conducted with 185 consumers to separate these effects and estimate...... were (a) organic pork, (b) free-range pork, (c) conventional pork, and (d) no information. Samples were prepared at a sensory lab following a standardised protocol. Serial positions of samples were counterbalanced across subjects. Before tasting each sample, consumers rated expected quality. After...

  6. 9 CFR 318.10 - Prescribed treatment of pork and products containing pork to destroy trichinae.

    Science.gov (United States)

    2010-01-01

    ... products containing pork to destroy trichinae. 318.10 Section 318.10 Animals and Animal Products FOOD... ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.10 Prescribed treatment of pork and... thorough cooking because of the appearance of the finished product or otherwise. Cured boneless pork loins...

  7. Societal concerns about pork and pork production and their relationships on the production system

    NARCIS (Netherlands)

    Kanis, E.; Groen, A.F.; Greef, de K.H.

    2003-01-01

    Pork producers in Western Europe more and more encounter a variety of societal concerns about pork and pork production. So far, however, producers predominantly focused on low consumer prices, therewith addressing just one concern. This resulted in an intensive and large-scale production system,

  8. 9 CFR 94.13 - Restrictions on importation of pork or pork products from specified regions.

    Science.gov (United States)

    2010-01-01

    ... into the United States. Therefore, pork or pork products and ship's stores, airplane meals, and baggage containing such pork, other than those articles regulated under part 95 or part 96 of this chapter, produced... article to the United States in a manner that precludes its being commingled or otherwise coming in...

  9. Marketing possibilities of new pork qualities

    DEFF Research Database (Denmark)

    Bredahl, Lone; Scholderer, Joachim

    2004-01-01

    -range and organic pork, and point to an assimilation effect when the objective quality of such meats differs only slightly from that of conventional pork. For successful marketing of pork from extensive production systems, continuous improvements in eating quality, moderate pricing, and a credible certification......The paper presents results of three studies conducted by the SUSPORKQUAL consumer research team to investigate consumers' quality perception and willingness to pay with regard to pork from conventional and extensive production systems. Results show that consumers expect superior quality from free...

  10. Resonant Ion Pair Formation in Electron Collisions with Ground State Molecular Ions

    International Nuclear Information System (INIS)

    Zong, W.; Dunn, G.H.; Djuric, N.; Greene, C.H.; Neau, A.; Zong, W.; Larsson, M.; Al-Khalili, A.; Neau, A.; Derkatch, A.M.; Vikor, L.; Shi, W.; Rosen, S.; Le Padellec, A.; Danared, H.; Ugglas, M. af

    1999-01-01

    Resonant ion pair formation from collisions of electrons with ground state diatomic molecular ions has been observed and absolute cross sections measured. The cross section for HD + is characterized by an abrupt threshold at 1.9thinspthinspeV and 14 resolved peaks in the range of energies 0≤E≤14 eV . The dominant mechanism responsible for the structures appears to be resonant capture and stabilization, modified by two-channel quantum interference. Data on HF + show structure correlated with photoionization of HF and with dissociative recombination of electrons with this ion. copyright 1999 The American Physical Society

  11. Military Handbook. Grounding, Bonding, and Shielding for Electronic Equipments and Facilities. Volume 1. Basic Theory

    Science.gov (United States)

    1987-12-29

    when the air or gas stream contains particulate matter. b. Pulverized materials passing through chutes or pneumatic conveyors . c. Nonconductive power...Hanover NH, 1971, AD 722 221. 146.Oakley, R.J., "Surface Transfer Impedance and Cable Shielding Design ," Wire Journal, Vol 4, No. 3, March 1971, pp...including considerations of grounding, bonding, and shielding in all phases of design , construction, operation, and maintenance of electronic equipment

  12. Potential energy curve of Be2 in its ground electronic state

    Czech Academy of Sciences Publication Activity Database

    Špirko, Vladimír

    2006-01-01

    Roč. 235, č. 2 (2006), s. 268-270 ISSN 0022-2852 R&D Projects: GA AV ČR(CZ) IAA400550511 Institutional research plan: CEZ:AV0Z40550506 Keywords : ground electronic state of Be2 * MR-CI ab initio potentials * reduced potential curves Subject RIV: CF - Physical ; Theoretical Chemistry Impact factor: 1.260, year: 2006

  13. Electron-electron interaction in strong electromagnetic fields The two-electron contribution to the ground-state energy in He-like uranium

    CERN Document Server

    Gumberidze, A; Barnás, D; Beckert, Karl; Beller, Peter; Beyer, H F; Bosch, F; Cai, X; Stöhlker, T; Hagmann, S; Kozhuharov, C; Liesen, D; Nolden, F; Ma, X; Mokler, P H; Orsic-Muthig, A; Steck, Markus; Sierpowski, D; Tashenov, S; Warczak, A; Zou, Y

    2004-01-01

    Radiative recombination transitions into the ground state of cooled bare and hydrogen-like uranium ions were measured at the storage ring ESR. By comparing the corresponding x-ray centroid energies, this technique allows for a direct measurement of the electron-electron contribution to the ionization potential in the heaviest He-like ions. For the two-electron contribution to the ionization potential of He-like uranium we obtain a value of 2248 ± 9 eV. This represents the most accurate determination of two-electron effects in the domain of high-Z He-like ions and the accuracy reaches already the size of the specific two-electron radiative QED corrections.

  14. The use of quadratic forms in the calculation of ground state electronic structures

    International Nuclear Information System (INIS)

    Keller, Jaime; Weinberger, Peter

    2006-01-01

    There are many examples in theoretical physics where a fundamental quantity can be considered a quadratic form ρ=Σ i ρ i =vertical bar Ψ vertical bar 2 and the corresponding linear form Ψ=Σ i ψ i is highly relevant for the physical problem under study. This, in particular, is the case of the density and the wave function in quantum mechanics. In the study of N-identical-fermion systems we have the additional feature that Ψ is a function of the 3N configuration space coordinates and ρ is defined in three-dimensional real space. For many-electron systems in the ground state the wave function and the Hamiltonian are to be expressed in terms of the configuration space (CS), a replica of real space for each electron. Here we present a geometric formulation of the CS, of the wave function, of the density, and of the Hamiltonian to compute the electronic structure of the system. Then, using the new geometric notation and the indistinguishability and equivalence of the electrons, we obtain an alternative computational method for the ground state of the system. We present the method and discuss its usefulness and relation to other approaches

  15. Pork fat hydrolysed by Staphylococcus xylosus

    DEFF Research Database (Denmark)

    Sørensen, B. B.; Stahnke, Louise Heller; Zeuthen, Peter

    1993-01-01

    Staphylococcus xylosus is used as a starter culture in the production of fermented sausages. Its ability to hydrolyse pork fat was investigated. Within 15 days of incubation an interaction of bacterial growth, lipase production and lipase activity in a pork fat containing medium caused liberation...

  16. Factors Affecting the Textural Properties of Pork

    Science.gov (United States)

    Holmer, Sean Frederick

    2009-01-01

    Research concerning rate and extent of tenderization has focused on beef or lamb. However, it is critical to understand these processes in pork, especially as retailers move towards minimally processed or non-enhanced product. The objectives of this experiment were to evaluate the textural properties of pork (firmness and tenderness) by examining…

  17. Effect of soy sauce on lipid oxidation of irradiated pork patties

    Science.gov (United States)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

    2013-09-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

  18. Rocket observations of the precipitation of electrons by ground VLF transmitters

    International Nuclear Information System (INIS)

    Arnoldy, R.L.; Kintner, P.M.

    1989-01-01

    Below an altitude of 400 km or less over the NASA Wallops Island range, stably trapped particles do not exist because of the South Atlantic Anomaly. In an experiment to measure scattered electrons at these altitudes (NASA flight 36:013), electron detectors clearly measured two monoenergetic electron peaks above the low background. The two monoernergetic peaks are attributed to the resonant interaction of electrons with VLF waves from Navy ground transmitters at Cutler, Maine, and Annapolis, Maryland. The transmitter signals were measured with electric and magnetic receivers aboard the rocket, and their propagation through the ionosphere and correlation with the precipitated electrons are discussed. In addition, energetic ions were also measured to be in the bounce loss cone during this rocket flight. Because of increased geomagnetic activity, it apears that the ring current extended inward to at least the L=2.5 magnetic shell and enhanced convection eroded the plasmasphere. The inward movement or compression of the plasmapause is consistent with a steep gradient in the equatorial cold plasma density and a localized equatorial interaction region needed to account for the monoenergetic elecrtron precipitation. The role of the geomagnetic activity in ''priming'' the trapped electron population for cyclotron resonance with VLF waves such that there is continuous scattering into the bounce loss cone remains uncertain. copyright American Geophysical Union 1989

  19. Electron-impact excitation and ionization cross sections for ground state and excited helium atoms

    International Nuclear Information System (INIS)

    Ralchenko, Yu.; Janev, R.K.; Kato, T.; Fursa, D.V.; Bray, I.; Heer, F.J. de

    2008-01-01

    Comprehensive and critically assessed cross sections for the electron-impact excitation and ionization of ground state and excited helium atoms are presented. All states (atomic terms) with n≤4 are treated individually, while the states with n≥5 are considered degenerate. For the processes involving transitions to and from n≥5 levels, suitable cross section scaling relations are presented. For a large number of transitions, from both ground and excited states, convergent close coupling calculations were performed to achieve a high accuracy of the data. The evaluated/recommended cross section data are presented by analytic fit functions, which preserve the correct asymptotic behavior of the cross sections. The cross sections are also displayed in graphical form

  20. Dynamic Electron Correlation Effects on the Ground State Potential Energy Surface of a Retinal Chromophore Model.

    Science.gov (United States)

    Gozem, Samer; Huntress, Mark; Schapiro, Igor; Lindh, Roland; Granovsky, Alexander A; Angeli, Celestino; Olivucci, Massimo

    2012-11-13

    The ground state potential energy surface of the retinal chromophore of visual pigments (e.g., bovine rhodopsin) features a low-lying conical intersection surrounded by regions with variable charge-transfer and diradical electronic structures. This implies that dynamic electron correlation may have a large effect on the shape of the force fields driving its reactivity. To investigate this effect, we focus on mapping the potential energy for three paths located along the ground state CASSCF potential energy surface of the penta-2,4-dieniminium cation taken as a minimal model of the retinal chromophore. The first path spans the bond length alternation coordinate and intercepts a conical intersection point. The other two are minimum energy paths along two distinct but kinetically competitive thermal isomerization coordinates. We show that the effect of introducing the missing dynamic electron correlation variationally (with MRCISD) and perturbatively (with the CASPT2, NEVPT2, and XMCQDPT2 methods) leads, invariably, to a stabilization of the regions with charge transfer character and to a significant reshaping of the reference CASSCF potential energy surface and suggesting a change in the dominating isomerization mechanism. The possible impact of such a correction on the photoisomerization of the retinal chromophore is discussed.

  1. Thiamin, riboflavin and alpha-tocopherol retention in processed and stored irradiated pork

    International Nuclear Information System (INIS)

    Fox, J.B. Jr.; Lakritz, L.; Thayer, D.W.

    1997-01-01

    Combination treatments for preservation of irradiated pork were investigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme denatured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor alpha-tocopherol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured alpha-tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen

  2. Selective excitation of a vibrational level within the electronic ground state of a polyatomic molecule with ultra pulses

    CSIR Research Space (South Africa)

    de Clercq, L

    2010-09-01

    Full Text Available Coherent control of the upper vibrational level populations in the electronic ground state of a polyatomic molecule was simulated. Results indicate that selective excitation of a specific upper state level is possible...

  3. Existence of ground state of an electron in the BDF approximation

    Science.gov (United States)

    Sok, Jérémy

    2014-05-01

    The Bogoliubov-Dirac-Fock (BDF) model allows us to describe relativistic electrons interacting with the Dirac sea. It can be seen as a mean-field approximation of Quantum Electrodynamics (QED) where photons are neglected. This paper treats the case of an electron together with the Dirac sea in the absence of any external field. Such a system is described by its one-body density matrix, an infinite rank, self-adjoint operator. The parameters of the model are the coupling constant α > 0 and the ultraviolet cut-off Λ > 0: we consider the subspace of squared integrable functions made of the functions whose Fourier transform vanishes outside the ball B(0, Λ). We prove the existence of minimizers of the BDF energy under the charge constraint of one electron and no external field provided that α, Λ-1 and α log(Λ) are sufficiently small. The interpretation is the following: in this regime the electron creates a polarization in the Dirac vacuum which allows it to bind. We then study the non-relativistic limit of such a system in which the speed of light tends to infinity (or equivalently α tends to zero) with αlog(Λ) fixed: after rescaling and translation the electronic solution tends to a Choquard-Pekar ground state.

  4. Electronic ground support equipment for the Cluster Electric Field and Wave Experiment

    International Nuclear Information System (INIS)

    Sten, T.A.

    1992-10-01

    In a collaboration between ESA and NASA, ionosphere plasma structures will be studied by four indentical space probes to be launched in 1995 from French Guiana. The Electric Field and Wave (EFW) experiment will be designed to measure electric field and density fluctations by means of four sensors, each deployed on a 50 meter wire boom. In order to perform comprehensive tests and calibrations of the EFW experiment, computer controlled electronic ground support equipment has been developed. This report describes the hardware of the equipment, produced and assembled at the University of Oslo. 15 figs

  5. Ground state magnetization of conduction electrons in graphene with Zeeman effect

    Energy Technology Data Exchange (ETDEWEB)

    Escudero, F., E-mail: federico.escudero@uns.edu.ar [Departamento de Física, Universidad Nacional del Sur, Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Instituto de Física del Sur (IFISUR, UNS-CONICET), Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Ardenghi, J.S., E-mail: jsardenhi@gmail.com [Departamento de Física, Universidad Nacional del Sur, Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Instituto de Física del Sur (IFISUR, UNS-CONICET), Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Sourrouille, L., E-mail: lsourrouille@yahoo.es [Departamento de Física, Universidad Nacional del Sur, Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Instituto de Física del Sur (IFISUR, UNS-CONICET), Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Jasen, P., E-mail: pvjasen@uns.edu.ar [Departamento de Física, Universidad Nacional del Sur, Av. Alem 1253, B8000CPB Bahía Blanca (Argentina); Instituto de Física del Sur (IFISUR, UNS-CONICET), Av. Alem 1253, B8000CPB Bahía Blanca (Argentina)

    2017-05-01

    In this work we address the ground state magnetization in graphene, considering the Zeeman effect and taking into account the conduction electrons in the long wavelength approximation. We obtain analytical expressions for the magnetization at T=0 K, where the oscillations given by the de Haas van Alphen (dHvA) effect are present. We find that the Zeeman effect modifies the magnetization by introducing new peaks associated with the spin splitting of the Landau levels. These peaks are very small for typical carrier densities in graphene, but become more important for higher densities. The obtained results provide insight of the way in which the Zeeman effect modifies the magnetization, which can be useful to control and manipulate the spin degrees of freedom. - Highlights: • The magnetization has peaks whenever the last energy level changes discontinuously. • The peaks amplitude depends on the electron density. • The Zeeman effect introduces new peaks in the magnetization.

  6. The ground state magnetic moment and susceptibility of a two electron Gaussian quantum dot

    Science.gov (United States)

    Boda, Aalu; Chatterjee, Ashok

    2018-04-01

    The problem of two interacting electrons moving in a two-dimensional semiconductor quantum dot with Gaussian confinement under the influence of an external magnetic field is studied by using a method of numerical diagonalization of the Hamiltonian matrix with in the effective-mass approximation. The energy spectrum is calculated as a function of the magnetic field. We find the ground state magnetic moment and the magnetic susceptibility show zero temperature diamagnetic peaks due to exchange induced singlet-triplet oscillations. The position and the number of these peaks depend on the size of the quantum dot and also strength of the electro-electron interaction. The theory is applied to a GaAs quantum dot.

  7. Evaluation of dried salted pork ham and neck quality

    Directory of Open Access Journals (Sweden)

    Simona Kunová

    2015-12-01

    Full Text Available The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions.  Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 °C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, for example length of drying and ripening period. The average moisture of dried salted pork ham was 63.77% and dried salted pork neck was 59.26%. The protein content was 24.87% in dried salted pork ham and significantly lower (20.51% in dried salted pork neck. The value of intramuscular fat in dried salted pork ham was 4.97% and 14.40% in dried salted pork neck. The salt content was 5.39% in dried salted pork ham and 4.83% in dried salted pork neck. The cholesterol content was 1.36 g.kg-1 in dried salted pork ham and significant lower in dried salted pork neck (0.60 g.kg-1. The value of lightness was 44.36 CIE L* in dried salted pork ham and significantly lower in dried salted pork neck (40.74 CIE L*. The pH value was 5.84 in dried salted pork ham and 5.80 in dried salted pork neck. The shear work was 9.99 kg.s-1 in dried salted pork ham and 6.34 in dried salted pork neck. The value of water activity (aw was 0.929 in dried salted pork ham and similar 0.921 in dried salted pork neck. 

  8. Tundetargad meeskonnad on head suhtekorraldajad / Mare Pork

    Index Scriptorium Estoniae

    Pork, Mare

    2003-01-01

    Psühholoogiaprofessor Mare Pork defineerib meeskonna emotsionaalse intelligentsuse mõiste ja kirjeldab kõrge EQ-ga meeskonna tunnuseid. Lisad: Mis arendab meeskonna EQ-d?; Meeskonna emotsionaalne intelligentsus EQ nelja komponendi järgi

  9. Femtosecond stimulated Raman spectroscopy as a tool to detect molecular vibrations in ground and excited electronic states

    Energy Technology Data Exchange (ETDEWEB)

    Gelin, Maxim F.; Domcke, Wolfgang [Department of Chemistry, Technische Universität München, D-85747 Garching (Germany); Rao, B. Jayachander [Departamento de Química and Centro de Química, Universidade de Coimbra, 3004-535 Coimbra (Portugal)

    2016-05-14

    We give a detailed theoretical analysis of the simplest variant of femtosecond stimulated Raman spectroscopy, where a picosecond Raman pump pulse and a femtosecond Raman probe pulse are applied resonantly to a chromophore in thermal equilibrium in the ground electronic state. We demonstrate that this technique is capable of the detection of dephasing-free Raman-like lines revealing vibrational modes not only in the electronic ground state but also in the excited electronic state of the chromophore. The analytical results obtained with simplifying assumptions for the shape of the laser pulses are substantiated by numerical simulations with realistic laser pulses, employing the equation-of-motion phase-matching approach.

  10. Hedonic Retail Beef and Pork Product Prices

    OpenAIRE

    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. 7 CFR 65.170 - Ground lamb.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground lamb. 65.170 Section 65.170 Agriculture... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.170 Ground lamb. Ground lamb means comminuted...

  12. 7 CFR 65.160 - Ground chicken.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground chicken. 65.160 Section 65.160 Agriculture... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.160 Ground chicken. Ground chicken means...

  13. 7 CFR 65.165 - Ground goat.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground goat. 65.165 Section 65.165 Agriculture... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.165 Ground goat. Ground goat means comminuted...

  14. Electron impact excitation cross sections and rates from the ground state of atomic calcium

    CERN Document Server

    Samson, A M

    2001-01-01

    New R-matrix calculations are presented for electron excitation of atomic calcium. The target state expansion includes 22 states: 4s sup 2 sup 1 S; 4snl sup 1 sup , sup 3 L, where nl is 3d, 4p, 5s, 5p, 4d and 4f; 3d4p sup 1 sup , sup 3 P,D,F; and 4p sup 2 sup 3 P, sup 1 D, sup 1 S terms. The calculation is in LS coupling, and configuration interaction involving 3p subshell correlation is included. Electron impact excitation cross sections from the 4s sup 2 ground state to the next 10 states are tabulated for low energies, and thermally averaged effective collision strengths are tabulated over a range of electron temperatures from 1000 to 10,000 K. Comparisons are made with previous cross sections calculations for the 4s sup 2 -4s4p sup 3 P deg. transition; excellent agreement is found with experimentally derived rates for 4s sup 2 -4s4p sup 1 P deg

  15. 9 CFR 94.12 - Pork and pork products from regions where swine vesicular disease exists.

    Science.gov (United States)

    2010-01-01

    ..., Latvia, Lithuania, Luxembourg, Mexico, the Netherlands, New Zealand, Norway, Panama, Poland, Portugal... any live swine, and uses only pork or pork products which originate in regions listed in paragraph (a... paying all costs for such inspections (it is anticipated that such inspections will occur up to four...

  16. A comparative icMRCI study of some NO+, NO and NO- electronic ground state properties

    International Nuclear Information System (INIS)

    Polak, R.; Fiser, J.

    2004-01-01

    Potential energy, electric field gradient (EFG) at both nuclei, and electric dipole moment functions for the electronic ground states of NO + , NO and NO - were calculated at the internally contracted multireference configuration interaction (icMRCI) level using augmented correlation-consistent basis sets. The changes in the EFG's with internuclear separation R were used to interpret the character of bonding in the triad of NO species. The vibrational dependences of the electric properties were estimated and the EFG's were employed to determine the 14 N nuclear quadrupole coupling constants. The effects of the choice of the basis set and reference configuration space were investigated. While the results obtained for NO + and NO served primarily to assess the quality of calculations by comparison with available experimental and theoretical data, new information was obtained on NO - , including electric property functions and some notions about the existence of metastable states

  17. Modelling transfer of Salmonella Typhimurium DT104 during simulation of grinding of pork.

    Science.gov (United States)

    Møller, C O A; Nauta, M J; Christensen, B B; Dalgaard, P; Hansen, T B

    2012-01-01

    The aim of this study was to develop a model to predict cross-contamination of Salmonella during grinding of pork. Transfer rates of Salmonella were measured in three experiments, where between 10 and 20 kg meat was ground into 200-g portions. In each experiment, five pork slices of about 200 g per slice were inoculated with 8-9 log-units of Salmonella Typhimurium DT104 and used for building up the contamination in the grinder. Subsequently, Salmonella-free slices were ground and collected as samples of c. 200 g minced pork. Throughout the process, representative samples were quantitatively analysed for Salmonella. A model suggested by Nauta et al. (2005) predicting cross-contamination of Campylobacter in poultry processing and two modified versions of this model were tested. The present study observed a tailing phenomenon of transfer of Salmonella during a small-scale grinding process. It was, therefore, hypothesized that transfer occurred from two environmental matrices inside the grinder and a model was developed. The developed model satisfactorily predicted the observed concentrations of Salmonella during its cross-contamination in the grinding of up to 110 pork slices. The proposed model provides an important tool to examine the effect of cross-contamination in quantitative microbial risk assessments and might also be applied to various other food processes where cross-contamination is involved. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.

  18. Electron pumping of the ground state of 21Ne. Transfers and multiple diffusion processes

    International Nuclear Information System (INIS)

    Stoeckel, F.; Lombardi, M.

    1978-01-01

    The electron-pumping process of the ground state of 21 Ne has been studied. It is demonstrated how in a neon cell at a pressure of 10 -4 to 10 -2 torr, a high frequency discharge can create a nuclear spin alignment in the fundamental level (I=3/2) when the excited levels are themselves aligned. The nuclear alignment is observed by monitoring the change of the linear polarization of several optical transitions during the magnetic resonance of the fundamental level. Various transfers of the alignments are investigated and a detailed study of the influence of the multiple diffusion is carried out. The multiple diffusion produces a depolarization and a relaxation of the nuclear spin. A theoretical calculation has been made for a two-level system with a J=1 radiative level and a J=0 ground state. Experimentally a relaxation time of the nuclear alignment varying from 37 ms to 240 ms is observed when the neon pressure decreases from 10 -2 to 10 -4 torr [fr

  19. Ground-based Observations and Atmospheric Modelling of Energetic Electron Precipitation Effects on Antarctic Mesospheric Chemistry

    Science.gov (United States)

    Newnham, D.; Clilverd, M. A.; Horne, R. B.; Rodger, C. J.; Seppälä, A.; Verronen, P. T.; Andersson, M. E.; Marsh, D. R.; Hendrickx, K.; Megner, L. S.; Kovacs, T.; Feng, W.; Plane, J. M. C.

    2016-12-01

    The effect of energetic electron precipitation (EEP) on the seasonal and diurnal abundances of nitric oxide (NO) and ozone in the Antarctic middle atmosphere during March 2013 to July 2014 is investigated. Geomagnetic storm activity during this period, close to solar maximum, was driven primarily by impulsive coronal mass ejections. Near-continuous ground-based atmospheric measurements have been made by a passive millimetre-wave radiometer deployed at Halley station (75°37'S, 26°14'W, L = 4.6), Antarctica. This location is directly under the region of radiation-belt EEP, at the extremity of magnetospheric substorm-driven EEP, and deep within the polar vortex during Austral winter. Superposed epoch analyses of the ground based data, together with NO observations made by the Solar Occultation For Ice Experiment (SOFIE) onboard the Aeronomy of Ice in the Mesosphere (AIM) satellite, show enhanced mesospheric NO following moderate geomagnetic storms (Dst ≤ -50 nT). Measurements by co-located 30 MHz riometers indicate simultaneous increases in ionisation at 75-90 km directly above Halley when Kp index ≥ 4. Direct NO production by EEP in the upper mesosphere, versus downward transport of NO from the lower thermosphere, is evaluated using a new version of the Whole Atmosphere Community Climate Model incorporating the full Sodankylä Ion Neutral Chemistry Model (WACCM SIC). Model ionization rates are derived from the Polar orbiting Operational Environmental Satellites (POES) second generation Space Environment Monitor (SEM 2) Medium Energy Proton and Electron Detector instrument (MEPED). The model data are compared with observations to quantify the impact of EEP on stratospheric and mesospheric odd nitrogen (NOx), odd hydrogen (HOx), and ozone.

  20. Procedures for evaluating pork carcass and cut composition

    International Nuclear Information System (INIS)

    Siemens, A.L.H.

    1989-01-01

    Five studies were completed to investigate various production and evaluation procedures related to pork carcass composition and meat quality. A comparison of market hog characteristics of pigs selected by feeder pig frame size or current USDA feeder pig standards was made. In general, feeder pig frame size did differentiate between carcass skeletal traits (i.e., carcass length, radius length). However, frame sizing did not improve on current feeder pig grades in discriminating between carcass composition characteristics. Liquid scintillation of potassium-40 was used to estimate pork carcass composition of 124 boars barrows and gilts, ranging from 23 to 114 kg live weight. Pigs were counted live, slaughtered and one side of the carcass was counted. The side was then ground and sampled for percent protein, fat and moisture. Carcass weight and 40 K determined potassium of the carcass explain more of the variation in carcass composition than live animal traits. Carcass measurements were used to determine value and percentages of fat standardized lean, protein, fat and moisture in the carcass using 265 barrow and gilt carcasses. In a separate study, belly composition was estimated from carcass and belly parameters (n = 338). Ribbed carcasses measurements were almost always superior to unribbed carcass measurements when estimating carcass or belly composition. Tenth rib fat depth was the most useful single variable for predicting belly fat, protein, moisture and lean. Some precision and accuracy were lost when using parameters from unribbed carcasses to estimate carcass or belly composition as compared to including parameters from ribbed carcasses. The sensory and nutritive value of cooked pork center loin chops and roasts were investigated. Levels of fat cover and internal temperature did not greatly affect cholesterol content

  1. State-selective electron capture in collisions of ground and metastable O2+ ions with H(1s)

    International Nuclear Information System (INIS)

    Cabello, C N; Errea, L F; Fernandez, L; Mendez, L; Macias, A; Rabadan, I; Riera, A

    2003-01-01

    An ab initio calculation of the electron capture cross sections for collisions of ground and metastable states of O 2+ with H(1s) is presented. For impact energies between 0.125 and 3.4 keV amu -1 , we find good agreement between the cross sections from the ground state ion with the mixed beam experimental data of Phaneuf et al (Phaneuf A, Alvarez I, Meyer F W and Crandall D H 1982 Phys. Rev. A 26 1892)

  2. The electronic structure of VO in its ground and electronically excited states: A combined matrix isolation and quantum chemical (MRCI) study

    International Nuclear Information System (INIS)

    Hübner, Olaf; Hornung, Julius; Himmel, Hans-Jörg

    2015-01-01

    The electronic ground and excited states of the vanadium monoxide (VO) molecule were studied in detail. Electronic absorption spectra for the molecule isolated in Ne matrices complement the previous gas-phase spectra. A thorough quantum chemical (multi-reference configuration interaction) study essentially confirms the assignment and characterization of the electronic excitations observed for VO in the gas-phase and in Ne matrices and allows the clarification of open issues. It provides a complete overview over the electronically excited states up to about 3 eV of this archetypical compound

  3. A Complete Set of Technologies for Green Food Pork Production

    Institute of Scientific and Technical Information of China (English)

    YANG Xing-wu; SHAN An-shan; JIANG Jiu-tian; ZHANG Tian-feng

    2003-01-01

    Key technologies for green food pork production were described in this article,as aspects of business standardization;production equipments and facilities,product quality control;and pork production site establishment.

  4. Study of some electronics properties of new superconductor Sr2VO3FeAs in ground state

    Directory of Open Access Journals (Sweden)

    M Majidiyan

    2010-09-01

    Full Text Available In this paper, some electronics properties of new superconductor Sr2VO3FeAs, such as density of states, band structure, density of electron cloud and bound lengths in the ground state have been calculated. According to N(Ef in ground state CV/T value has been estimated. The calculations were performed in the framework of density functional theory (DFT, using the full potential linearized augmented plane wave (FP-LAPW method with the general gradient approximation (GGA.

  5. Force-balance and differential equation for the ground-state electron density in atoms and molecules

    International Nuclear Information System (INIS)

    Amovilli, C.; March, N.H.; Gal, T.; Nagy, A.

    2000-01-01

    Holas and March (1995) established a force-balance equation from the many-electron Schroedinger equation. Here, the authors propose this as a basis for the construction of a (usually approximate) differential equation for the ground-state electron density. By way of example they present the simple case of two-electron systems with different external potentials but with weak electron-electron Coulomb repulsion λe 2 /r 12 . In this case first-order Rayleigh-Schroedinger (RS) perturbation theory of the ground-state wave function is known to lead to a compact expression for the first-order density matrix γ(r,rprime) in terms of its diagonal density ρ(r) and the density corresponding to λ = 0. This result allows the force-balance equation to be written as a third-order linear, differential homogeneous equation for the ground-state electron density ρ(r). The example of the two-electron Hookean atom is treated: For this case one can also transcend the first-order RS perturbation theory and get exact results for discrete choices of force constants (external potential)

  6. Study of inhibition on lipid oxidation of irradiated pork

    International Nuclear Information System (INIS)

    Ha Yiming

    2006-03-01

    It was studied that the effect factors of irradiation dose, preservation temperature, oxygen content and antioxidant on lipid oxidation of irradiated pork. A mechanism was explained on lipid oxidation of irradiated pork. The results showed that irradiation might aggravate lipid oxidation of pork and that decreased preservation temperature and oxygen content of the packaging, added antioxidant also could effectively inhibit lipid oxidation of irradiated pork. (authors)

  7. Pork Preference for Consumers in China, Japan and South Korea

    Directory of Open Access Journals (Sweden)

    S.-H. Oh

    2012-01-01

    Full Text Available Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries.

  8. Pork Preference for Consumers in China, Japan and South Korea

    Science.gov (United States)

    Oh, S.-H.; See, M. T.

    2012-01-01

    Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen pork has increased in terms of imports into China. Japanese consumers consider pork meat origin along with pork price when making purchase decisions. While the Chinese prefer a strong tasting pork product, South Korean consumers show very strong preferences to pork that is higher in fat. Therefore, South Korean consumers have a higher demand for pork belly and Boston butt. Consequently, the supply and demand of pork in Korea is hardly met, which means that importation of high fat parts is inevitable. In Korea there is lower preference toward low fat parts such as loin, picnic shoulder, and ham. During the economic depression in South Korea there have been observable changes in consumer preferences. There remains steep competition among the pork exporting countries in terms of gaining share in the international pork market. If specific consumer preferences would be considered carefully, there is the possibility to increase the amount of pork exported to these countries. PMID:25049488

  9. International preferences for pork appearance: II. Factors influencing consumer choice

    NARCIS (Netherlands)

    Ngapo, T.M.; Martin, J.F.; Dransfield, E.

    2007-01-01

    The preference for pork varying in its fat cover, lean colour, marbling and drip differs among countries, but the influence of socio-demographic factors is unknown. In this study of 11,717 consumers from 22 countries, more than 80% of consumers liked pork, thought that pork quality was at least

  10. The separation of vibrational coherence from ground- and excited-electronic states in P3HT film

    International Nuclear Information System (INIS)

    Song, Yin; Hellmann, Christoph; Stingelin, Natalie; Scholes, Gregory D.

    2015-01-01

    Concurrence of the vibrational coherence and ultrafast electron transfer has been observed in polymer/fullerene blends. However, it is difficult to experimentally investigate the role that the excited-state vibrational coherence plays during the electron transfer process since vibrational coherence from the ground- and excited-electronic states is usually temporally and spectrally overlapped. Here, we performed 2-dimensional electronic spectroscopy (2D ES) measurements on poly(3-hexylthiophene) (P3HT) films. By Fourier transforming the whole 2D ES datasets (S(λ 1 ,T ~ 2 ,λ 3 )) along the population time (T ~ 2 ) axis, we develop and propose a protocol capable of separating vibrational coherence from the ground- and excited-electronic states in 3D rephasing and nonrephasing beating maps (S(λ 1 ,ν ~ 2 ,λ 3 )). We found that the vibrational coherence from pure excited electronic states appears at positive frequency (+ν ~ 2 ) in the rephasing beating map and at negative frequency (−ν ~ 2 ) in the nonrephasing beating map. Furthermore, we also found that vibrational coherence from excited electronic state had a long dephasing time of 244 fs. The long-lived excited-state vibrational coherence indicates that coherence may be involved in the electron transfer process. Our findings not only shed light on the mechanism of ultrafast electron transfer in organic photovoltaics but also are beneficial for the study of the coherence effect on photoexcited dynamics in other systems

  11. The separation of vibrational coherence from ground- and excited-electronic states in P3HT film

    KAUST Repository

    Song, Yin

    2015-06-07

    © 2015 AIP Publishing LLC. Concurrence of the vibrational coherence and ultrafast electron transfer has been observed in polymer/fullerene blends. However, it is difficult to experimentally investigate the role that the excited-state vibrational coherence plays during the electron transfer process since vibrational coherence from the ground- and excited-electronic states is usually temporally and spectrally overlapped. Here, we performed 2-dimensional electronic spectroscopy (2D ES) measurements on poly(3-hexylthiophene) (P3HT) films. By Fourier transforming the whole 2D ES datasets (S (λ 1, T∼ 2, λ 3)) along the population time (T∼ 2) axis, we develop and propose a protocol capable of separating vibrational coherence from the ground- and excited-electronic states in 3D rephasing and nonrephasing beating maps (S (λ 1, ν∼ 2, λ 3)). We found that the vibrational coherence from pure excited electronic states appears at positive frequency (+ ν∼ 2) in the rephasing beating map and at negative frequency (- ν∼ 2) in the nonrephasing beating map. Furthermore, we also found that vibrational coherence from excited electronic state had a long dephasing time of 244 fs. The long-lived excited-state vibrational coherence indicates that coherence may be involved in the electron transfer process. Our findings not only shed light on the mechanism of ultrafast electron transfer in organic photovoltaics but also are beneficial for the study of the coherence effect on photoexcited dynamics in other systems.

  12. Total and single differential cross sections for the electron impact ionization of the ground state of helium

    International Nuclear Information System (INIS)

    Singh, T.S.C.; Choudhury, K.B.; Singh, M.B.; Deb, N.C.; Mukherjee, S.C.; Mazumdar, P.S.

    1997-01-01

    Total cross sections (TCS) and single differential cross sections (SDCS) have been computed for the single ionization of the ground state of helium by electron impact in a distorted wave formalism which takes into account the effects of the initial and final channel distortions. The present TCS and SDCS results are in fair agreement with the measured values and other theoretical predictions for the incident electron energy E i > 150 eV. (orig.)

  13. PorkCAD: Case study of the design of a pork product prototyper

    DEFF Research Database (Denmark)

    Laursen, Lasse Farnung; Bærentzen, J. Andreas; Igarashi, T.

    2013-01-01

    the usability of porkCAD, we tested it with personnel from the pork industry, using two different controller interfaces, one being a traditional mouse and keyboard input, and the other a six degrees of freedom haptic feedback device. The accurate depiction of pig anatomy guided trained professionals to re......-create standardized pig products using porkCAD. The quantitative results of the usability test with sales personnel did not lean significantly in favor of either interface. Since one interface was extremely well known and the other highly unfamiliar, the fact that users did not express a clear preference...

  14. Consumer choice of pork chops in Taiwan.

    Science.gov (United States)

    Chen, M T; Guo, H L; Tseng, T F; Roan, S W; Ngapo, T M

    2010-07-01

    Digital photographs of pork chops varying systematically in appearance were presented to 716 Taiwanese consumers in a study that aimed to identify the most important characteristics of fresh pork which determine consumer choice in Taiwan. Relationships between consumer segmentation in choice and socio-demographic and cultural differences were also investigated. Colour and fat cover were the most frequently chosen of the four characteristics studied. Dark red colour was preferred by 64% of consumers and lean fat cover by 44%. Marbling and drip were less important in the decision making process being used by less than a half of consumers. The four preference-based clusters of consumers showed no correlation with socio-demographic-based consumer clusters, but did show significant links with possession of a refrigerator, age at which schooling was completed, liking pork for its price and gender of consumer. Crown Copyright 2010. Published by Elsevier Ltd. All rights reserved.

  15. Exact ground-state correlation functions of one-dimenisonal strongly correlated electron models with resonating-valence-bond ground state

    International Nuclear Information System (INIS)

    Yamanaka, Masanori; Honjo, Shinsuke; Kohmoto, Mahito

    1996-01-01

    We investigate one-dimensional strongly correlated electron models which have the resonating-valence-bond state as the exact ground state. The correlation functions are evaluated exactly using the transfer matrix method for the geometric representations of the valence-bond states. In this method, we only treat matrices with small dimensions. This enables us to give analytical results. It is shown that the correlation functions decay exponentially with distance. The result suggests that there is a finite excitation gap, and that the ground state is insulating. Since the corresponding noninteracting systems may be insulating or metallic, we can say that the gap originates from strong correlation. The persistent currents of the present models are also investigated and found to be exactly vanishing

  16. The Study of Electronic Medical Record Adoption in a Medicare Certified Home Health Agency Using a Grounded Theory Approach

    Science.gov (United States)

    May, Joy L.

    2013-01-01

    The purpose of this qualitative grounded theory study was to examine the experiences of clinicians in the adoption of Electronic Medical Records in a Medicare certified Home Health Agency. An additional goal for this study was to triangulate qualitative research between describing, explaining, and exploring technology acceptance. The experiences…

  17. Symmetry in farm-retail price transmission: pork in Malaysia

    OpenAIRE

    Tey, (John) Yeong-Sheng

    2009-01-01

    This study intends to determine the farm-retail price transmission behaviors of pork in Malaysia to serve as a good implication for pork pricing system in Malaysia. Using data from January 1997 to December 2008, both the Houck and ECM approaches were found symmetric where a change in farm price of pork was observed to have similar change in retail price of pork in Malaysia. The price setting system of pork can therefore be further described by the estimated price transmission elasticities whe...

  18. Electron and ion temperatures: a comparison of ground-based incoherent scatter and AE-C satellite measurements

    International Nuclear Information System (INIS)

    Benson, R.F.; Bauer, P.; Brace, L.H.; Carlson, H.C.; Hagen, J.; Hanson, W.B.; Hoegy, W.R.; Torr, M.R.; Wickwar, V.B.

    1977-01-01

    The Atmosphere Exploere-C satellite (AE-C) is uniquely suited for correlative studies with ground-based stations because its on-board propulsion system enables a desired ground station overflight condition to be maintained for a period of several weeks. It also provides the first low-altitude (below 260 km) comparison of satellite and incoherent scatter electron and ion temperatures. More than 40 comparisons of remote and in situ measurements were made by using data from AE-C and four incoherent scatter stations (Arecibo, Chatanika, Millstone Hill, and St. Santin). The results indicate very good agreement between satellite and ground measurements of the ion temperature, the average satellite retarding potential analyzer temperatures differing from the average incoherent scatter temperatures by -2% at St. Santin, +3% at Millstone Hill, and +2% at Arecibo. The electron temperatures also agree well, the average satellite temperatures exceeding the average incoherent scatter temperatures by 3% at St. Santin, 2% at Arecibo, and 11% at Millstone Hill. Several temperature comparisons were made between AE-C and Chatanika. In spite of the highly variable ionosphere often encountered at this high-latitude location, good agreement was obtained between the in situ and remote measurements of electron and ion temperatures. Longitudinal variations are found to be very important in the comparisons of electron temperature in some locations. The agreement between the electron temperatures is considerably better than that found in some earlier comparisons involving satellities at higher altitudes

  19. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

    OpenAIRE

    Lee, Hyun-Jin; Jung, Eun-Hee; Lee, Sang-Hwa; Kim, Jong-Hee; Lee, Jae-Joon; Choi, Yang-II

    2015-01-01

    This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12%...

  20. Satellite and Ground Communication Systems: Space and Electronic Warfare Threats to the United States Army

    Science.gov (United States)

    2017-02-01

    as if SATCOM is guaranteed. This complacency is accompanied by the procurement of high-data communication and mission command systems that deny...threat. To overcome these significant vulnerabilities, the US Army must procure communications systems that maintain the information high ground, but...precious gift of our freedom.”1 A key element of remaining strong on the ground is maintaining the capability to effectively communicate on the ground. If

  1. Spectral probes of the holographic Fermi ground state: Dialing between the electron star and AdS Dirac hair

    International Nuclear Information System (INIS)

    Cubrovic, Mihailo; Liu Yan; Schalm, Koenraad; Sun Yawen; Zaanen, Jan

    2011-01-01

    We argue that the electron star and the anti-de Sitter (AdS) Dirac hair solution are two limits of the free charged Fermi gas in AdS. Spectral functions of holographic duals to probe fermions in the background of electron stars have a free parameter that quantifies the number of constituent fermions that make up the charge and energy density characterizing the electron star solution. The strict electron star limit takes this number to be infinite. The Dirac hair solution is the limit where this number is unity. This is evident in the behavior of the distribution of holographically dual Fermi surfaces. As we decrease the number of constituents in a fixed electron star background the number of Fermi surfaces also decreases. An improved holographic Fermi ground state should be a configuration that shares the qualitative properties of both limits.

  2. An explorative study on pork loin recognition

    DEFF Research Database (Denmark)

    Larsen, Anders Boesen Lindbo; Hviid, Marchen Sonja; Larsen, Rasmus

    2013-01-01

    Bag-of-words (BoW) image description has shown good performance for a large variety of image recognition scenarios. We investigate approaches to alleviating a standard BoW image description pipeline representations for the specific task of recognizing pork loins. Specifically, we extend the Bo...

  3. Oxidative deterioration of pork during superchilling storage

    DEFF Research Database (Denmark)

    Pomponio, Luigi; Ruiz Carrascal, Jorge

    2017-01-01

    BACKGROUND: In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored...

  4. Consumer preferences for pork supply chain attributes

    NARCIS (Netherlands)

    Meuwissen, M.P.M.; Lans, van der I.A.; Huirne, R.B.M.

    2007-01-01

    Based on an extensive customized conjoint analysis with 24 attributes of pork production, covering issues from feed to fork, we identified six consumer segments: ecologists (17%), tradition-minded consumers (17%), animal friends (16%), health-concerned consumers (18%), economists (12%) and

  5. Attachment of Salmonella spp. to pork meat

    DEFF Research Database (Denmark)

    Hansen, Trine; Riber, Leise; Löfström, Charlotta

    2011-01-01

    Five strains of Salmonella, one wildtype and four knock-out mutants (the prg, flhDC, yhjH and fliC genes) were investigated based on their probability to attach and subsequently detach from a surface of pork fillet. The attachment followed by detachment was measured and modelled for two different...

  6. Water concentration/activity and loss of vitamins B1 and E in pork due to gamma radiation

    International Nuclear Information System (INIS)

    Fox, J.B. Jr.; Lakritz, L.; Kohout, K.M.; Thayer, D.W.

    1994-01-01

    When irradiated, increasing the water content of pork by partial rehydration of freeze-dried L. dorsi muscle resulted in increasing rate of thiamin loss from zero in dry tissue to ca 6%/kGy of irradiation in tissue with 70% water. Conversely, the rate of loss of alpha-tocopherol decreased from 44%/kGy at 0% to 32%/kGy at 70% water. Decreasing water activity in buffers or in ground or freeze-dried pork by salt or sucrose had no effect on rate of loss of either vitamin following irradiation. Salt decreased the loss of both vitamins in pork due to competition for the hydroxyl radical by chloride ions

  7. Dipole-resonance assisted isomerization in the electronic ground state using few-cycle infrared pulses.

    Science.gov (United States)

    Skocek, Oliver; Uiberacker, Christoph; Jakubetz, Werner

    2011-06-30

    A computational investigation of HCN → HNC isomerization in the electronic ground state by one- and few-cycle infrared pulses is presented. Starting from a vibrationally pre-excited reagent state, isomerization yields of more than 50% are obtained using single one- to five-cycle pulses. The principal mechanism includes two steps of population transfer by dipole-resonance (DR), and hence, the success of the method is closely linked to the polarity of the system and, in particular, the stepwise change of the dipole moment from reactant to transition state and on to products. The yield drops massively if the diagonal dipole matrix elements are artificially set to zero. In detail, the mechanism includes DR-induced preparation of a delocalized vibrational wavepacket, which traverses the barrier region and is finally trapped in the product well by DR-dominated de-excitation. The excitation and de-excitation steps are triggered by pulse lobes of opposite field direction. As the number of optical cycles is increased, the leading field lobes prepare a vibrational superposition state by off-resonant ladder climbing, which is then subjected to the three steps of the principal isomerization mechanism. DR excitation is more efficient from a preformed vibrational wavepacket than from a molecular eigenstate. The entire process can be loosely described as Tannor-Kosloff-Rice type transfer mechanism on a single potential surface effected by a single pulse, individual field lobes assuming the roles of pump- and dump-pulses. Pre-excitation to a transient wavepacket can be enhanced by applying a separate, comparatively weak few-cycle prepulse, in which the prepulse prepares a vibrational wavepacket. The two-pulse setup corresponds to a double Tannor-Kosloff-Rice control scheme on a single potential surface.

  8. Single event effect ground test results for a fiber optic data interconnect and associated electronics

    International Nuclear Information System (INIS)

    LaBel, K.A.; Hawkins, D.K.; Cooley, J.A.; Stassinopoulos, E.G.; Seidleck, C.M.; Marshall, P.; Dale, C.; Gates, M.M.; Kim, H.S.

    1994-01-01

    As spacecraft unlock the potential of fiber optics for spaceflight applications, system level bit error rates become of concern to the system designer. The authors present ground test data and analysis on candidate system components

  9. Many-body Green’s function theory for electron-phonon interactions: Ground state properties of the Holstein dimer

    International Nuclear Information System (INIS)

    Säkkinen, Niko; Leeuwen, Robert van; Peng, Yang; Appel, Heiko

    2015-01-01

    We study ground-state properties of a two-site, two-electron Holstein model describing two molecules coupled indirectly via electron-phonon interaction by using both exact diagonalization and self-consistent diagrammatic many-body perturbation theory. The Hartree and self-consistent Born approximations used in the present work are studied at different levels of self-consistency. The governing equations are shown to exhibit multiple solutions when the electron-phonon interaction is sufficiently strong, whereas at smaller interactions, only a single solution is found. The additional solutions at larger electron-phonon couplings correspond to symmetry-broken states with inhomogeneous electron densities. A comparison to exact results indicates that this symmetry breaking is strongly correlated with the formation of a bipolaron state in which the two electrons prefer to reside on the same molecule. The results further show that the Hartree and partially self-consistent Born solutions obtained by enforcing symmetry do not compare well with exact energetics, while the fully self-consistent Born approximation improves the qualitative and quantitative agreement with exact results in the same symmetric case. This together with a presented natural occupation number analysis supports the conclusion that the fully self-consistent approximation describes partially the bipolaron crossover. These results contribute to better understanding how these approximations cope with the strong localizing effect of the electron-phonon interaction

  10. Determinants of Beef and Pork Brand Equity

    OpenAIRE

    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...

  11. Gelling Properties of Fish/Pork Mince Mixtures.

    Science.gov (United States)

    Liu, Ru; Zhao, Siming; Regenstein, Joe M; Liu, Qing; Yang, Hong; Xiong, Shanbai

    2016-02-01

    The gel properties of silver carp/pork mince mixtures were investigated as well as the protein structural changes and interactions during gelling using rheology, SEM, and FT-Raman spectroscopy. The breaking force values for gels containing 0% to 40% pork was significantly lower (P breaking force values compared with gels containing 50% to 60% pork. Deformation values were more mixed. Dynamic rheological data suggested that mixing fish and pork at 3:7 could strengthen the gel network. The addition of 40% pork or above, significantly decreased (P reasons for the low water retention for fish/pork mixed gels. Raman spectral analysis confirmed that mixing fish and pork in 7:3 and 3:7 ratios could promote hydrophobic interactions such as bringing tyrosine residues into the intermolecular interface. The interactions in the 3:7 fish/pork mixed gels were favorable for forming a stronger gel. However, the interactions in the 7:3 fish/pork mixed gels were adverse. The water retention of gels was related to both molecular interactions and secondary structures of protein as well as the microstructure of the gels. © 2016 Institute of Food Technologists®

  12. Citizen and consumer influence on future pork production

    DEFF Research Database (Denmark)

    Sørensen, Bjarne Taulo; Stacey, Julia Rolsted; Poulsen, Louise Vestergaard Skøtt

    2008-01-01

    The development on the world market for pigs may challenge the European production and export of pork, and can hit the EU countries' economy hard. To meet the changes it is essential that the pork producing sector understands the demanding and powerful citizens and consumers.......The development on the world market for pigs may challenge the European production and export of pork, and can hit the EU countries' economy hard. To meet the changes it is essential that the pork producing sector understands the demanding and powerful citizens and consumers....

  13. Oxidative deterioration of pork during superchilling storage.

    Science.gov (United States)

    Pomponio, Luigi; Ruiz-Carrascal, Jorge

    2017-12-01

    In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at SC temperature. Loins were stored either at chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. Storage at SC temperature diminished the rate of lipid and protein oxidation and discoloration in pork loins, so that final levels of most oxidation products and instrumental color values after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. However, hexanal content peaked by the end of SC storage, pointing to a potential accumulation of compounds from lipid oxidation during SC storage. SC storage of pork slows down the rate of lipid and protein oxidation. However, accumulation of volatile compounds from lipid oxidation could be a limiting factor for shelf life. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Direct measurement of two-electron contributions to the ground state energy of heliumlike high-Z ions

    International Nuclear Information System (INIS)

    Stoehlker, T.; Elliott, S.R.; Marrs, R.E.

    1995-09-01

    We report on a novel technique which exploits Radiative Recombination transitions for a direct experimental determination of the two-electron contributions to the ground state energy in heliumlike high-Z ions. Results are presented of a first experiment which was conducted at an electron beam ion trap for various elements ranging from Z=32 to 83. The comparison with theoretical predictions demonstrates that the achieved precision already provides a sensitive test of second order manybody contributions and approaches the size of the two-electron (screened) Lamb shift. The ptoential of the new technique will be outlined and the capability of the ESR storage ring for future investigations will be emphasized. (orig.)

  15. Calculation of Ground State Rotational Populations for Kinetic Gas Homonuclear Diatomic Molecules including Electron-Impact Excitation and Wall Collisions

    International Nuclear Information System (INIS)

    Farley, David R.

    2010-01-01

    A model has been developed to calculate the ground-state rotational populations of homonuclear diatomic molecules in kinetic gases, including the effects of electron-impact excitation, wall collisions, and gas feed rate. The equations are exact within the accuracy of the cross sections used and of the assumed equilibrating effect of wall collisions. It is found that the inflow of feed gas and equilibrating wall collisions can significantly affect the rotational distribution in competition with non-equilibrating electron-impact effects. The resulting steady-state rotational distributions are generally Boltzmann for N (ge) 3, with a rotational temperature between the wall and feed gas temperatures. The N = 0,1,2 rotational level populations depend sensitively on the relative rates of electron-impact excitation versus wall collision and gas feed rates.

  16. Comparison of the characteristic energy of precipitating electrons derived from ground-based and DMSP satellite data

    Directory of Open Access Journals (Sweden)

    M. Ashrafi

    2005-01-01

    Full Text Available Energy maps are important for ionosphere-magnetosphere coupling studies, because quantitative determination of field-aligned currents requires knowledge of the conductances and their spatial gradients. By combining imaging riometer absorption and all-sky auroral optical data it is possible to produce high temporal and spatial resolution maps of the Maxwellian characteristic energy of precipitating electrons within a 240240 common field of view. These data have been calibrated by inverting EISCAT electron density profiles into equivalent energy spectra. In this paper energy maps produced by ground-based instruments (optical and riometer are compared with DMSP satellite data during geomagnetic conjunctions. For the period 1995-2002, twelve satellite passes over the ground-based instruments' field of view for the cloud-free conditions have been considered. Four of the satellite conjunctions occurred during moderate geomagnetic, steady-state conditions and without any ion precipitation. In these cases with Maxwellian satellite spectra, there is 71% agreement between the characteristic energies derived from the satellite and the ground-based energy map method.

  17. Comparison of the characteristic energy of precipitating electrons derived from ground-based and DMSP satellite data

    Directory of Open Access Journals (Sweden)

    M. Ashrafi

    2005-01-01

    Full Text Available Energy maps are important for ionosphere-magnetosphere coupling studies, because quantitative determination of field-aligned currents requires knowledge of the conductances and their spatial gradients. By combining imaging riometer absorption and all-sky auroral optical data it is possible to produce high temporal and spatial resolution maps of the Maxwellian characteristic energy of precipitating electrons within a 240240 common field of view. These data have been calibrated by inverting EISCAT electron density profiles into equivalent energy spectra. In this paper energy maps produced by ground-based instruments (optical and riometer are compared with DMSP satellite data during geomagnetic conjunctions. For the period 1995-2002, twelve satellite passes over the ground-based instruments' field of view for the cloud-free conditions have been considered. Four of the satellite conjunctions occurred during moderate geomagnetic, steady-state conditions and without any ion precipitation. In these cases with Maxwellian satellite spectra, there is 71% agreement between the characteristic energies derived from the satellite and the ground-based energy map method.

  18. Comparison of EISCAT and ionosonde electron densities: application to a ground-based ionospheric segment of a space weather programme

    Directory of Open Access Journals (Sweden)

    J. Lilensten

    2005-01-01

    Full Text Available Space weather applications require real-time data and wide area observations from both ground- and space-based instrumentation. From space, the global navigation satellite system - GPS - is an important tool. From the ground the incoherent scatter (IS radar technique permits a direct measurement up to the topside region, while ionosondes give good measurements of the lower part of the ionosphere. An important issue is the intercalibration of these various instruments. In this paper, we address the intercomparison of the EISCAT IS radar and two ionosondes located at Tromsø (Norway, at times when GPS measurements were also available. We show that even EISCAT data calibrated using ionosonde data can lead to different values of total electron content (TEC when compared to that obtained from GPS.

  19. Chemical and physical parameters of dried salted pork meat

    Directory of Open Access Journals (Sweden)

    Petronela Cviková

    2016-07-01

    Full Text Available The aim of the present study was analysed and evaluated chemical and physical parameters of dried salted pork neck and ham. Dried salted meat is one of the main meat products typically produced with a variety of flavors and textures. Neck (14 samples and ham (14 samples was salted by nitrite salt mixture during 1week. The nitrite salt mixture for salting process (dry salting was used. This salt mixture contains: salt, dextrose, maltodextrin, flavourings, stabilizer E316, taste enhancer E621, nitrite mixture. The meat samples were dried at 4 °C and relative humudity 85% after 1 week salting. The weight of each sample was approximately 1 kg. After salting were vacuum-packed and analysed after 1 week. The traditional dry-cured meat such as dry-cured ham and neck obtained after 12 - 24 months of ripening under controlled conditions. The average protein content was significantly (p <0.001 lower in dried pork neck in comparison with dried salted pork ham. The average intramuscular fat was significantly (p <0.001 lower in dried pork ham in comparison with dried salted pork neck. The average moisture was significantly lower (p ≤0.05 in dried salted ham in comparison with dried pork neck. The average pH value was 5.50 in dried salted pork ham and 5.75 in dried salted pork neck. The content of arginine, phenylalanine, isoleucine, leucine and threonine in dried salted ham was significantly lower (p <0.001 in comparison with dried salted pork neck. The proportion of analysed amino acids from total proteins was 56.31% in pork salted dried ham and 56.50% in pork salted dried neck.  Normal 0 21 false false false EN-GB X-NONE X-NONE Normal 0 21 false false false SK X-NONE X-NONE

  20. Global Three-Dimensional Ionospheric Data Assimilation Model Using Ground-based GPS and Radio Occultation Total Electron Content

    Science.gov (United States)

    Jann-Yenq Liu, Tiger; Lin, Chi-Yen; Matsuo, Tomoko; Lin, Charles C. H.; Tsai, Ho-Fang; Chen, Chao-Yen

    2017-04-01

    An ionospheric data assimilation approach presented here is based on the Gauss-Markov Kalman filter with International Reference Ionosphere (IRI) as the background model and designed to assimilate the total electron content (TEC) observed from ground-based GPS receivers and space-based radio occultation (RO) of FORMOSAT-3/COSMIC (F3/C) or FORMOSAT-7/COSMIC-2 (F7/C2). The Kalman filter consists of the forecast step according to Gauss-Markov process and measurement update step. Observing System Simulation Experiments (OSSEs) show that the Gauss-Markov Kalman filter procedure can increase the accuracy of the data assimilation analysis over the procedure consisting of the measurement update step alone. Moreover, in comparing to F3/C, the dense F7/C2 RO observation can further increase the model accuracy significantly. Validating the data assimilation results with the vertical TEC in Global Ionosphere Maps and that derived from ground-based GPS measurements, as well as the ionospheric F2-peak height and electron density sounded by ionosondes is also carried out. Both the OSSE results and the observation validations confirm that the developed data assimilation model can be used to reconstruct the three-dimensional electron density in the ionosphere satisfactorily.

  1. Electronically Tunable Current Controlled Current Conveyor Transconductance Amplifier-Based Mixed-Mode Biquadratic Filter with Resistorless and Grounded Capacitors

    Directory of Open Access Journals (Sweden)

    Hua-Pin Chen

    2017-03-01

    Full Text Available A new electronically tunable mixed-mode biquadratic filter with three current controlled current conveyor transconductance amplifiers (CCCCTAs and two grounded capacitors is proposed. With current input, the filter can realise lowpass (LP, bandpass (BP, highpass (HP, bandstop (BS and allpass (AP responses in current mode and LP, BP and HP responses in transimpedance mode. With voltage input, the filter can realise LP, BP, HP, BS and AP responses in voltage and transadmittance modes. Other attractive features of the mixed-mode biquadratic filter are (1 the use of two grounded capacitors, which is ideal for integrated circuit implementation; (2 orthogonal control of the quality factor (Q and resonance angular frequency (ωo for easy electronic tenability; (3 low input impedance and high output impedance for current signals; (4 high input impedance for voltage signal; (5 avoidance of need for component-matching conditions; (6 resistorless and electronically tunable structure; (7 low active and passive sensitivities; and (8 independent control of the voltage transfer gains without affecting the parameters ωo and Q.

  2. An Analysis of Conjugate Ground-based and Space-based Measurements of Energetic Electrons during Substorms

    Science.gov (United States)

    Sivadas, N.; Semeter, J. L.

    2015-12-01

    Substorms within the Earth's magnetosphere release energy in the form of energetic charged particles and several kinds of waves within the plasma. Depending on their strength, satellite-based navigation and communication systems are adversely affected by the energetic charged particles. Like many other natural phenomena, substorms can have a severe economic impact on a technology-driven society such as ours. Though energization of charged particles is known to occur in the magnetosphere during substorms, the source of this population and its relation to traditional acceleration region dynamics, are not completely understood. Combining measurements of energetic charged particles within the plasmasheet and that of charged particles precipitated in to the ionosphere will provide a better understanding of the role of processes that accelerate these charged particles. In the current work, we present energetic electron flux measured indirectly using data from ground-based Incoherent Scatter Radar and that measured directly at the plasmasheet by the THEMIS spacecraft. Instances of low-altitude-precipitation observed from ground suggest electrons of energy greater than 300 keV, possibly arising from particle injection events during substorms at the magnetically conjugate locations in the plasmasheet. The differences and similarities in the measurements at the plasmasheet and the ionosphere indicate the role different processes play in influencing the journey of these energetic particles form the magnetosphere to the ionosphere. Our observations suggest that there is a lot more to be understood of the link between magnetotail dynamics and energetic electron precipitation during substorms. Understanding this may open up novel and potentially invaluable ways of diagnosing the magnetosphere from the ground.

  3. Ab initio structural and electronic properties of hydrogenated silicon nanoclusters in the ground and excited state

    International Nuclear Information System (INIS)

    Degoli, Elena; Bisi, O.; Ossicini, Stefano; Cantele, G.; Ninno, D.; Luppi, Eleonora; Magri, Rita

    2004-01-01

    Electronic and structural properties of small hydrogenated silicon nanoclusters as a function of dimension are calculated from ab initio technique. The effects induced by the creation of an electron-hole pair are discussed in detail, showing the strong interplay between the structural and optical properties of the system. The distortion induced on the structure after an electronic excitation of the cluster is analyzed together with the role of the symmetry constraint during the relaxation. We point out how the overall effect is that of significantly changing the electronic spectrum if no symmetry constraint is imposed to the system. Such distortion can account for the Stokes shift and provides a possible structural model to be linked to the four-level scheme invoked in the literature to explain recent results for the optical gain in silicon nanoclusters. Finally, formation energies for clusters with increasing dimension are calculated and their relative stability discussed

  4. Differentiation of pork from beef, chicken, mutton and chevon ...

    African Journals Online (AJOL)

    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. Effects of Eating Fresh Lean Pork on Cardiometabolic Health Parameters

    Directory of Open Access Journals (Sweden)

    Peter R. C. Howe

    2012-07-01

    Full Text Available High protein meat-based diets are commonly promoted for weight loss, supposedly by increasing satiety and energy expenditure. Pork is a good source of protein however little information on the metabolic effects of pork consumption exists. This pilot study aimed to examine whether regular consumption of fresh lean pork could improve body composition and cardiovascular risk factors in a 6 month parallel intervention trial. 164 overweight adults (mean BMI 32 were randomly assigned to incorporate up to 1 kg pork/week by substituting for other foods or maintain their habitual diet (control. Plasma levels of lipids, glucose and insulin, BMI, waist/hip circumference, blood pressure, heart rate and arterial compliance were measured at baseline and 3 and 6 months. Body composition was determined using dual energy X-ray absorptiometry. A total of 144 volunteers completed and volunteers in the pork group increased their intake 10 fold by substituting pork for mainly beef and chicken. After 3 months, there were significant (p ≤ 0.01 reductions in weight, BMI, waist circumference, % body fat, fat mass and abdominal fat in the pork group relative to controls, which persisted for 6 months. There was no change in lean mass, indicating that the reduction in weight was due to loss of fat mass. There were no significant effects on other metabolic parameters. Regular consumption of lean fresh pork may improve body composition.

  6. Requirements of supply chain management in differentiating European pork chains

    NARCIS (Netherlands)

    Trienekens, J.H.; Wognum, P.M.

    2013-01-01

    This paper summarizes results obtained by research into pork chain management in the EU Integrated Project Q-Porkchains. Changing demands for intrinsic and extrinsic quality attributes of pork products impact the way supply chain management should be organized from the farmer down to the consumer.

  7. Mare Pork: emotsionaalsed kangid on kõige tõhusamad / Mare Pork

    Index Scriptorium Estoniae

    Pork, Mare, 1950-

    2010-01-01

    Kliinilise psühholoogia professor Mare Pork tutvustab vestluses raamatut: Neale, Stephen; Spencer-Arnell, Lisa; Wilson, Liz. Emotsionaalse intelligentsuse treening : kuidas tõsta tippjuhi, arengutreeneri ja iseendaga tehtava töö tulemuslikkust. [Tallinn] : Äripäev, 2009

  8. Mare Pork : Koolitus olgu puhkus ja pingutus / Mare Pork ; interv. Urve Vilk

    Index Scriptorium Estoniae

    Pork, Mare

    2008-01-01

    Ilmunud ka: Delovõje Vedomosti 12. märts lk. 16-17. Koolitaja Mare Pork leiab, et töös võiks olla rohkem lõbu ja loovust ning koolitus võiks olla nii korralik pingutus kui ka korralik puhkus täis-ümberlülitusega

  9. Public health and pork and pork products: regional perspectives of Denmark

    DEFF Research Database (Denmark)

    Nielsen, B.; Wegener, Henrik Caspar

    1997-01-01

    in the country. The incidence of pork-related occurrences of human salmonellosis and yersiniosis in 1996 was approximately nine cases per 100,000 inhabitants for both diseases. All swine in Denmark are screened for Trichinella spp. infection, although no positive results have been obtained since 1930. Swine...

  10. Detection of pork adulteration in processed meat by species-specific PCR-QIAxcel procedure based on D-loop and cytb genes.

    Science.gov (United States)

    Barakat, Hassan; El-Garhy, Hoda A S; Moustafa, Mahmoud M A

    2014-12-01

    Detection of pork meat adulteration in "halal" meat products is a crucial issue in the fields of modern food inspection according to implementation of very strict procedures for halal food labelling. Present study aims at detecting and quantifying pork adulteration in both raw and cooked manufactured sausages. This is by applying an optimized species-specific PCR procedure followed by QIAxcel capillary electrophoresis system. Manufacturing experiment was designed by incorporating pork with beef meat at 0.01 to 10 % substitution levels beside beef and pork sausages as negative and positive controls, respectively. Subsequently, sausages were divided into raw and cooked sausages then subjected to DNA extraction. Results indicated that PCR amplifications of mitochondrial D-loop and cytochrome b (cytb) genes by porcine-specific primers produced 185 and 117 bp pork-specific DNA fragments in sausages, respectively. No DNA fragments were detected when PCR was applied on beef sausage DNA confirming primers specificity. For internal control, a 141-bp DNA fragment of eukaryotic 18S ribosomal RNA (rRNA) gene was amplified from pork and beef DNA templates. Although PCR followed by either QIAxcel or agarose techniques were efficient for targeted DNA fragments differentiation even as low as 0.01 % (pork/meat: w/w). For proficiency, adequacy, and performance, PCR-QIA procedure is highly sensitive, a time-saver, electronically documented, mutagenic-reagent free, of little manual errors, accurate in measuring PCR fragments length, and quantitative data supplier. In conclusion, it can be suggested that optimized PCR-QAI is considered as a rapid and sensitive method for routine pork detection and quantification in raw or processed meat.

  11. Ab initio investigation of sulfur monofluoride and its singly charged cation and anion in their ground electronic state

    International Nuclear Information System (INIS)

    Li Song; Chen Shan-Jun; Chen Yan; Chen Peng

    2016-01-01

    The SF radical and its singly charged cation and anion, SF + and SF − , have been investigated on the MRCI/aug-cc-pVXZ (X = Q, 5, 6) levels of theory with Davidson correction. Both the core–valence correlation and the relativistic effect are considered. The extrapolating to the complete basis set (CBS) limit is adopted to remove the basis set truncation error. Geometrical parameters, potential energy curves (PECs), vibrational energy levels, spectroscopic constants, ionization potentials, and electron affinities of the ground electronic state for all these species are obtained. The information with respect to molecular characteristics of the SF n (n = −1, 0, +1) systems derived in this work will help to extend our knowledge and to guide further experimental or theoretical researches. (paper)

  12. Correlation of ground-based on topside photometric observations with auroral electron spectra measurements at rocket altitudes

    International Nuclear Information System (INIS)

    Arnoldy, R.L.; Lewis, P.B. Jr.

    1977-01-01

    Spectroscopic measurements of the auroral lines 5577, 4278, and 6300 A made at Fort Yukon, Alaska, are used in the model computations of Rees and Luckey (1974) to predict the energy influx and the characteristic energy of an assumed Maxwellian primary electron spectrum for two auroral displays. Simultaneous with the ground observations, electron detectors aboard a sounding rocket directly measured the primary electron spectrum and energy flux on the field lines which contained the auroral light in the E region observed by the ground photometers (magnetically conjugate in the local sense). For the two auroras studied, the in situ particle measurements show that the model (1) correctly predicts changes in spectral parameters. (2) predicts a precipitated energy flux in good agreement with measured values, and (3) assumes a spectral shape (Maxwellian) not typical of the peaked spectra measured above discrete auroras.One of the rocket flights also carried photometers sensitive to 5577 and 3914 A. Every 0.2 s the photometers sampled the auroral light from the E region magnetically conjugate to the rocket, and they have reaffirmed the very close correlation between emission at 3914 A and that at 5577 A. Finally, by using the measured electron precipitation and current ionospheric models the emissions at 3914, 4278, and 5577 A are calculated. The model computations closely predict the measured light at 3914 and 4278 A. However, the 5577-A emission calculated from dissociative recombination of O 2 + and direct excitation of atomic oxygen using a measured secondary spectrum accounts for only about one third of the observed emission

  13. 77 FR 74555 - Importation of Live Swine, Swine Semen, Pork, and Pork Products; Estonia, Hungary, Slovakia, and...

    Science.gov (United States)

    2012-12-17

    ... restrictions necessary to mitigate the risk of introducing CSF into the United States via pork, pork products...; and livestock demographics and marketing practices. They also provided information regarding... regions of higher risk; livestock demographics and marketing practices; vaccination against the disease(s...

  14. Laser - assisted multiphoton ionization of ground state Li{sup +} by electron and positron impact

    Energy Technology Data Exchange (ETDEWEB)

    Deb, S Ghosh; Sinha, C, E-mail: srabanti.ghosh@gmail.co, E-mail: chand_sin@hotmail.co [Theoretical Physics Department, Indian Association for the Cultivation of Science, Kolkata - 700032 (India)

    2009-11-01

    The influence of the laser field on the dynamics of (e, 2e) process of Li{sup +} ion by electron / positron impact is studied for coplanar geometry with laser polarization parallel to the incident momentum. The laser dressed projectile wavefunctions are chosen as Coulomb Volkov (CV) while for ejected electron, modified CV is considered. The target dressing is constructed using the time dependent perturbation theory. Laser field suppresses the FF cross-sections significantly for single photon exchange while for multiple photon exchanges the cross-sections are enhanced. TDCS is quite sensitive with respect to the initial phase of the laser field.

  15. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

    Science.gov (United States)

    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.

  16. Evaluation of extreme ionospheric total electron content gradient associated with plasma bubbles for GNSS Ground-Based Augmentation System

    Science.gov (United States)

    Saito, S.; Yoshihara, T.

    2017-08-01

    Associated with plasma bubbles, extreme spatial gradients in ionospheric total electron content (TEC) were observed on 8 April 2008 at Ishigaki (24.3°N, 124.2°E, +19.6° magnetic latitude), Japan. The largest gradient was 3.38 TECU km-1 (total electron content unit, 1 TECU = 1016 el m-2), which is equivalent to an ionospheric delay gradient of 540 mm km-1 at the GPS L1 frequency (1.57542 GHz). This value is confirmed by using multiple estimating methods. The observed value exceeds the maximum ionospheric gradient that has ever been observed (412 mm km-1 or 2.59 TECU km-1) to be associated with a severe magnetic storm. It also exceeds the assumed maximum value (500 mm km-1 or 3.08 TECU km-1) which was used to validate the draft international standard for Global Navigation Satellite System (GNSS) Ground-Based Augmentation Systems (GBAS) to support Category II/III approaches and landings. The steepest part of this extreme gradient had a scale size of 5.3 km, and the front-normal velocities were estimated to be 71 m s-1 with a wavefront-normal direction of east-northeastward. The total width of the transition region from outside to inside the plasma bubble was estimated to be 35.3 km. The gradient of relatively small spatial scale size may fall between an aircraft and a GBAS ground subsystem and may be undetectable by both aircraft and ground.

  17. Emerging supply chains of indigenous pork and their impacts on small-scale farmers in upland areas of Vietnam

    OpenAIRE

    Huong, Pham Thi Mai; Hau, Nguyen Van; Kaufmann, Brigitte; Valle-Zarate, Anne; Mergenthaler, Marcus

    2009-01-01

    Rising incomes, urbanization and globalization have been leading to profound changes in the consumption habits of an increasing number of people in developing and transition countries, particularly in Asia. These changes are linked to increasing concerns that small-scale farmers are becoming marginalized in new market set-ups. On the back-ground of these developments we analyze how growing demand for indigenous pork – considered a specialty product among consumers in Vietnam – impacts through...

  18. Modelling transfer of Salmonella Typhimurium DT104 during simulation of grinding of pork

    DEFF Research Database (Denmark)

    Møller, Cleide; Nauta, Maarten; Christensen, B. B.

    2012-01-01

    Aims: The aim of this study was to develop a model to predict cross‐contamination of Salmonella during grinding of pork. Methods and Results: Transfer rates of Salmonella were measured in three experiments, where between 10 and 20 kg meat was ground into 200‐g portions. In each experiment, five...... during a small‐scale grinding process. It was, therefore, hypothesized that transfer occurred from two environmental matrices inside the grinder and a model was developed. The developed model satisfactorily predicted the observed concentrations of Salmonella during its cross‐contamination in the grinding...

  19. Influence of pork and pork by-products on macronutrient and energy digestibility and palatability in large exotic felids.

    Science.gov (United States)

    Iske, C J; Morris, C L; Kappen, K L

    2016-09-01

    Two experiments were conducted to evaluate digestibility and palatability of a new commercial pork-based raw diet for zoo-managed felids. Currently 2 protein sources (beef or horse) comprise the majority of commercial raw meat diet formulations for exotic carnivores in zoological institutions. Pork-based diets have traditionally not been widely utilized and thus nutrient digestibility of pork has not been adequately evaluated in exotic carnivores. The objectives of this study were 1) to determine if a pork-based diet had similar apparent total tract macronutrient digestibility and fecal scores as standard zoo carnivore diets formulated with either horse or beef, in large exotic felids and 2) evaluate palatability of pork for use in zoos. Ten exotic felids were used including cheetahs (; 3), jaguars (; = 3), leopards (; 2), puma (; 1), and Bengal tiger (; 1). Dietary treatments consisted of 4 raw meat diets: 1 horse-based (Horse), 2 beef-based (B1, B2), and 1 pork-based diet (Pork). Fecal scores also were evaluated (1 = hard to 5 = watery/liquid). This randomized crossover design study consisted of 4 periods, each 10 d for treatment adaptation followed by 4 d of sample collection. Dry matter and crude protein apparent digestibility values were greater ( digestibility was greater ( digestibility values were high across all treatments but were greater ( digestibility values were greater in felids fed Pork (92.4%) compared with B1 (90.2%). Average fecal scores were 2.30, 2.94, 3.42, and 3.54 for Horse, Pork, B1 and B2, respectively; and were different ( digestibility and palatability compared with standard zoo carnivore formulations. In conclusion, pork-based diets could be included among dietary options for large zoo felids.

  20. Structural Insights into the PorK and PorN Components of the Porphyromonas gingivalis Type IX Secretion System.

    Science.gov (United States)

    Gorasia, Dhana G; Veith, Paul D; Hanssen, Eric G; Glew, Michelle D; Sato, Keiko; Yukitake, Hideharu; Nakayama, Koji; Reynolds, Eric C

    2016-08-01

    The type IX secretion system (T9SS) has been recently discovered and is specific to Bacteroidetes species. Porphyromonas gingivalis, a keystone pathogen for periodontitis, utilizes the T9SS to transport many proteins including the gingipain virulence factors across the outer membrane and attach them to the cell surface via a sortase-like mechanism. At least 11 proteins have been identified as components of the T9SS including PorK, PorL, PorM, PorN and PorP, however the precise roles of most of these proteins have not been elucidated and the structural organization of these components is unknown. In this study, we purified PorK and PorN complexes from P. gingivalis and using electron microscopy we have shown that PorN and the PorK lipoprotein interact to form a 50 nm diameter ring-shaped structure containing approximately 32-36 subunits of each protein. The formation of these rings was dependent on both PorK and PorN, but was independent of PorL, PorM and PorP. PorL and PorM were found to form a separate stable complex. PorK and PorN were protected from proteinase K cleavage when present in undisrupted cells, but were rapidly degraded when the cells were lysed, which together with bioinformatic analyses suggests that these proteins are exposed in the periplasm and anchored to the outer membrane via the PorK lipid. Chemical cross-linking and mass spectrometry analyses confirmed the interaction between PorK and PorN and further revealed that they interact with the PG0189 outer membrane protein. Furthermore, we established that PorN was required for the stable expression of PorK, PorL and PorM. Collectively, these results suggest that the ring-shaped PorK/N complex may form part of the secretion channel of the T9SS. This is the first report showing the structural organization of any T9SS component.

  1. Structural Insights into the PorK and PorN Components of the Porphyromonas gingivalis Type IX Secretion System.

    Directory of Open Access Journals (Sweden)

    Dhana G Gorasia

    2016-08-01

    Full Text Available The type IX secretion system (T9SS has been recently discovered and is specific to Bacteroidetes species. Porphyromonas gingivalis, a keystone pathogen for periodontitis, utilizes the T9SS to transport many proteins including the gingipain virulence factors across the outer membrane and attach them to the cell surface via a sortase-like mechanism. At least 11 proteins have been identified as components of the T9SS including PorK, PorL, PorM, PorN and PorP, however the precise roles of most of these proteins have not been elucidated and the structural organization of these components is unknown. In this study, we purified PorK and PorN complexes from P. gingivalis and using electron microscopy we have shown that PorN and the PorK lipoprotein interact to form a 50 nm diameter ring-shaped structure containing approximately 32-36 subunits of each protein. The formation of these rings was dependent on both PorK and PorN, but was independent of PorL, PorM and PorP. PorL and PorM were found to form a separate stable complex. PorK and PorN were protected from proteinase K cleavage when present in undisrupted cells, but were rapidly degraded when the cells were lysed, which together with bioinformatic analyses suggests that these proteins are exposed in the periplasm and anchored to the outer membrane via the PorK lipid. Chemical cross-linking and mass spectrometry analyses confirmed the interaction between PorK and PorN and further revealed that they interact with the PG0189 outer membrane protein. Furthermore, we established that PorN was required for the stable expression of PorK, PorL and PorM. Collectively, these results suggest that the ring-shaped PorK/N complex may form part of the secretion channel of the T9SS. This is the first report showing the structural organization of any T9SS component.

  2. Inelastic electron tunneling through degenerate and nondegenerate ground state polymeric junctions

    International Nuclear Information System (INIS)

    Golsanamlou, Z.; Bagheri Tagani, M.; Rahimpour Soleimani, H.

    2015-01-01

    Highlights: • Current–voltage characteristics of two polymeric junctions are studied. • Current is reduced in phonon assistant tunneling regime. • Behavior of current is independent of temperature. • Elastic energy changes current drastically. - Abstract: The inelastic electron transport properties through two polymeric (trans-polyacetylene and polythiophene) molecular junctions are studied using Keldysh nonequilibrium Green function formalism. The Hamiltonian of the polymers is described via Su–Schrieffer–Heeger model and the metallic electrodes are modeled by the wide-band approximation. Results show that the step-like behavior of the current–voltage characteristics is deformed in presence of strong electron–phonon interaction. Also, the magnitude of current is slightly decreased in the phonon assistant electron transport regime. In addition, it is observed that the I–V curves are independent of temperature

  3. Electron precipitation induced by VLF noise bursts at the plasmapause and detected at conjugate ground stations

    International Nuclear Information System (INIS)

    Dingle, B.; Carpenter, D.L.

    1981-01-01

    A new type of wave-induced electron precipitation event has been identified. During observations at conjugate stations Siple, Antarctica, and Roberval, Canada (L-4.2), VLF noise bursts were found to be associated on a one-to-one basis with amplitude perturbations of subionispheric radio propagation. The amplitude perturbations are attributed to patches of enhanced ionization that extended below approx.80 km in the nighttime ionosphere and that were produced by precipitating electron bursts. Similar amplitude perturbations seen previously were correlated with whistlers that propagated within the plasmasphere. For the new events the driving waves were structured collections of rising elements that propagated just beyond the plasmapause at roughly 5-min intervals over a several-hour period. These noise bursts were of relatively long duration (approx.10 s) and strong intensity (inferred to be >30 pT at the equator). Triggering of the noise bursts appears to have been mostly by whistlers but changed in character with time. Some later bursts had narrowband precursors at constant frequencies possibly locked to power line harmonic radiation. The burst initiation characteristics suggest the existence of a variable threshold for rapid temporal growth in the magnetosphere controlled by the trapped electron dynamics. The temporal signatures of the amplitude perturbations show that precipitation was maintained over multiple bounces of the trapped magnetospheric electrons. In some cases these signatures include a new undershoot effect during the recovery phase lasting 2--5 min. This effect may have been related to cutoff of background drizzle precipitation. Precipitation effects were observed on both long (approx.10 Mm) and short (approx.1/2 Mm) subionospheric paths and were monitored simultaneously at the conjugate stations. Similarities in the perturbation signatures on long and short paths suggest that the form of the signatures was governed by ionospheric changes

  4. A QMRA Model for Salmonella in Pork Products During Preparation and Consumption

    DEFF Research Database (Denmark)

    Swart, A. N.; Leusden, F.; Nauta, Maarten

    2016-01-01

    As part of a quantitative microbiological risk assessment (QMRA) food chain model, this article describes a model for the consumer phase for Salmonella‐contaminated pork products. Three pork products were chosen as a proxy for the entire pork product spectrum: pork cuts, minced meat patties, and ...... factors “knife cleaning” and “preparation of a salad” are important parameters for pork cuts. For minced meat cleaning of the board, salad consumption, refrigerator temperature, and storage time were significant....

  5. Photoisomerization around a fulvene double bond: coherent population transfer to the electronic ground state?

    Science.gov (United States)

    Ioffe, Ilya; Dobryakov, Alexander L; Granovsky, Alexander A; Ernsting, Nikolaus P; Lustres, J Luis Pérez

    2011-07-11

    Photoisomerization around a central fulvene-type double bond is known to proceed through a conical intersection at the perpendicular geometry. The process is studied with an indenylidene-dihydropyridine model compound, allowing the use of visible excitation pulses. Transient absorption shows that 1) stimulated emission shifts to the red and loses oscillator strength on a 50 fs timescale, and 2) bleach recovery is highly nonexponential and not affected by solvent viscosity or methyl substitution at the dihydropyridine ring. Quantum-chemical calculations are used to explain point 1 as a result of initial elongation of the central C=C bond with mixing of S(2) and S(1) states. From point 2 it is concluded that internal conversion of S(1)→S(0) does not require torsional motion to the fully perpendicular state. The S(1) population appears to encounter a sink on the torsional coordinate before the conical intersection is reached. Rate equations cannot model the observed ground-state recovery adequately. Instead the dynamics are best described with a strongly damped oscillatory contribution, which could indicate coherent S(1)-S(0) population transfer. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  6. Chinese consumers' perception of imported versus domestic pork quality

    OpenAIRE

    Chen, Maolong; Ortega, David. L; Wang, H.Holly

    2015-01-01

    Economic globalization has opened up international markets for U.S. food products, especially new markets in emerging economies. While opportunities for increased demand for U.S. pork in China look promising, little is known about this emerging market. The objective of this study is to provide a thorough analysis of Chinese consumer’s perception and attitudes towards multiple pork attributes along with an evaluation of the potential for U.S. pork in China. To achieve this goal, an empirical m...

  7. Effect of hot-boned pork on the keeping quality of fresh pork sausage.

    Science.gov (United States)

    Guerrero Legarreta, I; Usborne, W R; Ashton, G C

    1987-01-01

    The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality. Copyright © 1987. Published by Elsevier Ltd.

  8. Differential cross sections for rovibrational (v'=0→1,2,3,4) excitation of the electronic ground state of O2 by electron impact

    International Nuclear Information System (INIS)

    Brunger, M.J.; Middleton, A.G.; Teubner, P.J.

    1998-01-01

    We have measured absolute differential cross sections (DCSs) for rovibrational excitation (0→1,2,3,4) of the χ 3 Σ g - electronic ground state of O 2 . The scattered electron angular range was 10 degree endash 90 degree, while the cross sections were measured at ten specific energies in the 5 endash 20 eV incident beam energy range. This energy regime encompasses the region where the 4 Σ u - and 2 Σ u - resonances of O 2 - are known to significantly enhance the vibrational excitation process. The present data are found to be in generally good agreement with the more limited recent measurements of Allan [J. Phys. B 28, 5163 (1995)] and the earlier results of Wong et al. [Phys. Rev. Lett. 31, 969 (1973)]. Agreement with the data of Shyn and Sweeney [Phys. Rev. A 48, 1214 (1993)], however, was found to be only fair. Comparison of the present DCS with an available Born-closure Schwinger variational method calculation result is also made. copyright 1998 The American Physical Society

  9. On-ground detection of an electron-positron annihilation line from thunderclouds.

    Science.gov (United States)

    Umemoto, D; Tsuchiya, H; Enoto, T; Yamada, S; Yuasa, T; Kawaharada, M; Kitaguchi, T; Nakazawa, K; Kokubun, M; Kato, H; Okano, M; Tamagawa, T; Makishima, K

    2016-02-01

    Thunderclouds can produce bremsstrahlung gamma-ray emission, and sometimes even positrons. At 00:27:00 (UT) on 13 January 2012, an intense burst of gamma rays from a thundercloud was detected by the GROWTH experiment, located in Japan, facing the Sea of Japan. The event started with a sharp gamma-ray flash with a duration of gamma-ray emission lasting for ∼60 s. The spectrum of this prolonged emission reached ∼10 MeV, and contained a distinct line emission at 508±3(stat.)±5(sys.) keV, to be identified with an electron-positron annihilation line. The line was narrow within the instrumental energy resolution (∼80keV), and contained 520±50 photons which amounted to ∼10% of the total signal photons of 5340±190 detected over 0.1-10 MeV. As a result, the line equivalent width reached 280±40 keV, which implies a nontrivial result. The result suggests that a downward positron beam produced both the continuum and the line photons.

  10. Reducing fat and sodium content in pork sausage | Junior | African ...

    African Journals Online (AJOL)

    Reducing fat and sodium content in pork sausage. Jonhny De Azevedo Maia Junior, Fábio Da Costa Henry, Felipe Roberto Ferreira Amaral Do Valle, Meire Lelis Leal Martins, Célia Raquel Quirino, Rafael Dos Santos Costa ...

  11. Consumer preferences for pork chops in five Canadian provinces.

    Science.gov (United States)

    Ngapo, T M

    2017-07-01

    The aim of this study is to identify the most important characteristics of fresh pork that determine consumer choice in five Canadian provinces. Within-consumer preference replication and systematic image manipulation in surveying showed differences in strategies for pork choice in lean colour (P<0.001) and marbling (P=0.006). High proportions of Nova Scotians (29%) chose light red pork, Albertans (42%) dark red and Quebecers (29%) non-marbled pork. Overall, the most important choice criteria were fat cover (57% preferred lean, 8% fatty) and lean colour (35% dark red, 18% light red). Marbling and drip were less used, but are important noting that 26% of consumers used three or four characteristics to make their choice. The preferences are readily met by the industry, but unfortunately, preferences for minimal or no marbling and fat cover likely result in a compromised gustative experience for many Canadian consumers. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  12. Ab initio investigation of sulfur monofluoride and its singly charged cation and anion in their ground electronic state

    Science.gov (United States)

    Song, Li; Shan-Jun, Chen; Yan, Chen; Peng, Chen

    2016-03-01

    The SF radical and its singly charged cation and anion, SF+ and SF-, have been investigated on the MRCI/aug-cc-pVXZ (X = Q, 5, 6) levels of theory with Davidson correction. Both the core-valence correlation and the relativistic effect are considered. The extrapolating to the complete basis set (CBS) limit is adopted to remove the basis set truncation error. Geometrical parameters, potential energy curves (PECs), vibrational energy levels, spectroscopic constants, ionization potentials, and electron affinities of the ground electronic state for all these species are obtained. The information with respect to molecular characteristics of the SFn (n = -1, 0, +1) systems derived in this work will help to extend our knowledge and to guide further experimental or theoretical researches. Project supported by the National Natural Science Foundation of China (Grant Nos. 11304023 and 11447172), the Young and Middle-Aged Talent of Education Burea of Hubei Province, China (Grant No. Q20151307), and the Yangtze Youth Talents Fund of Yangtze University, China (Grant No. 2015cqr21).

  13. Farm-retail price spread for pork in Malaysia

    OpenAIRE

    Tey, (John) Yeong-Sheng; Randy, Stringer; Wendy, Umberger

    2009-01-01

    The price difference between farm and retail levels is called price spread, which is constituted mostly by marketing costs and profits. From the price spread, this paper intends to estimate elasticities of price transmission for pork in Malaysia via different empirical model specifications of markup pricing model. Using data from January 1997 to December 2007, a quantitative analysis of farm-to-retail price spreads was undertaken for pork in Malaysia. It was found that retail price is the onl...

  14. Gas chromatographic measurement of the radiolytic products of irradiated pork

    International Nuclear Information System (INIS)

    Zhou Yingcai; Wang Xiuying; Xu Peishu; Yuan Bihuai

    1988-01-01

    The radiolytic products of irradiated pork were isolated, analyzed and identified by the techniques of vacuum distillation, GC-MS. The higher boiling point compounds in fat were collected by cold-finger and its lower boiling point compounds were recovered on a short precolumn packed with alumina, and the volatiles of lean pork were collected on a short column packed with TCEP/Chromosovb. Some experimental conditions were studied. 49 compounds were identified. These compounds include hydrocarbons and sulphides etc. (author)

  15. Effect of natural microbiota on growth of Salmonella spp. in fresh pork – A predictive microbiology approach

    DEFF Research Database (Denmark)

    Møller, Cleide; Ilg, Y.; Aabo, Søren

    2013-01-01

    for lag time, max. specific growth rate and max. population density. Data from literature were used to develop growth models for the natural pork microbiota. Challenge tests at temperatures from 9.4 to 24.1 °C and with Salmonella inoculated in ground pork were used for evaluation of interaction models....... The existing Jameson-effect and Lotka–Volterra species interaction models and a new expanded Jameson-effect model were evaluated. F-test indicated lack-of-fit for the classical Jameson-effect model at all of the tested temperatures and at 14.1–20.2 °C this was caused by continued growth of Salmonella after...

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

    Directory of Open Access Journals (Sweden)

    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.

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

    International Nuclear Information System (INIS)

    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.

  18. Discriminating the quality of local pork from crossbred pork from extensive production of ethnic minorities in mountainous northern Vietnam

    Directory of Open Access Journals (Sweden)

    Philipp C. Muth

    2017-03-01

    Full Text Available Developing short food supply chains for products from local pig (Sus scrofa domesticus breeds may offer chances for smallholders in rural areas to participate in niche markets and obtain additional income. Because the authenticity and distinctness of products are crucial for establishing marketing, this study compared selected product characteristics of pork from the Vietnamese Ban breed with pork from crossbreds, each derived at their typical market weight and from their respective extensive and semi-extensive production environment; thus resembling the combination, the products are available for customers. Traditional Ban pork could be effectively discriminated from crossbred pork through cut dimensions, exemplified by the significantly reduced loin eye area (P<0.001, and by the significantly reduced backfat thickness (P<0.001. Also, marbling fat was significantly decreased in local pork (P<0.001, whereas differences in further meat quality parameters were rather weakly expressed. The significantly higher share of polyunsaturated fatty acids in loins of traditionally produced Ban pigs (P=0.003 could possibly result in a preferred nutritional value, but lower oxidative stability of the products. This study provides novel information to improve the marketing of specialty pork in Vietnam and comparable situations in the Southeast Asian Massif.

  19. The Raman effect and its application to electronic spectroscopies in metal-centered species : Techniques and investigations in ground and excited states

    NARCIS (Netherlands)

    Browne, W.R.; J. McGarvey, J.

    In the decades since its discovery and somewhat limited early applications, Raman scattering has become the basis for the development of a variety of methods for probing molecular structure both in ground and electronically excited states. In this review, following a brief look at the underlying

  20. The importance of spin-orbit coupling and electron correlation in the rationalization of the ground state of the CUO molecule

    NARCIS (Netherlands)

    Infante, I.A.C.; Visscher, L.

    2004-01-01

    The importance of electron correlation and spin-orbit coupling in the rationalization of the ground state of the CUO molecule is discussed. It was observed that SOC gave a consistent energy splitting of the triplet state contribution that does not depend much on the method used to compute a

  1. Communication: The ground electronic state of Si2C: Rovibrational level structure, quantum monodromy, and astrophysical implications

    International Nuclear Information System (INIS)

    Reilly, Neil J.; Kokkin, Damian L.; McCarthy, Michael C.; Changala, P. Bryan; Baraban, Joshua H.; Stanton, John F.

    2015-01-01

    We report the gas-phase optical detection of Si 2 C near 390 nm and the first experimental investigation of the rovibrational structure of its 1 A 1 ground electronic state using mass-resolved and fluorescence spectroscopy and variational calculations performed on a high-level ab initio potential. From this joint study, it is possible to assign all observed K a = 1 vibrational levels up to 3800 cm −1 with confidence, as well as a number of levels in the K a = 0, 2,  and 3 manifolds. Dixon-dip plots for the bending coordinate (ν 2 ) allow an experimental determination of a barrier to linearity of 783(48) cm −1 (2σ), in good agreement with theory (802(9) cm −1 ). The calculated (K a , ν 2 ) eigenvalue lattice shows an archetypal example of quantum monodromy (absence of a globally valid set of quantum numbers) that is reflected by the experimentally observed rovibrational levels. The present study provides a solid foundation for infrared and optical surveys of Si 2 C in astronomical objects, particularly in the photosphere of N- and J-type carbon stars where the isovalent SiC 2 molecule is known to be abundant

  2. Exploiting the cointegration properties of U.S. pork - related markets

    DEFF Research Database (Denmark)

    Babula, Ronald; Lund, Mogens

    We apply methods of the cointegrated vector autoregression or VAR model to quar-terly U.S. pork-related markets, from the farm gate upstream, to the downstream markets for processed pork and sausage. This study extends prior VAR econometric work by concentrating on the upstream/downstream relatio......We apply methods of the cointegrated vector autoregression or VAR model to quar-terly U.S. pork-related markets, from the farm gate upstream, to the downstream markets for processed pork and sausage. This study extends prior VAR econometric work by concentrating on the upstream....../downstream relationships between the U.S. farm market for pork and markets for processed pork and sausage. Results include a U.S. long run demand for pork, as well as empirical estimates of specific market events on these three pork-related markets....

  3. Consumer expectations of the quality of pork produced in sustainable outdoor systems

    DEFF Research Database (Denmark)

    Scholderer, Joachim; Bredahl, Lone; Magnussen, Maria

    , most Swedish consumers bought fresh pork at the traditional butcher's. Although large segments of consumers (30-50%) stated higher purchase intentions for pork from outdoor systems than for conventional pork, results should be interpreted with caution. Since intention-behaviour consistency was found...... to be extremely low for pork in general, stated purchase intentions should also be discounted in the case of pork from outdoor production systems. The most striking result in the present research was observed in relation to consumers' quality expectations. Respondents had been asked to state their quality...... to those of conventional pork. Finally, consumers prefer as much information as possible on the label of pork products. Since influences at the point of sale, including the information on product labels, appear to be the major determinants of consumers' pork purchases, the development of clear and credible...

  4. Pre-slaughter stress and pork quality

    Science.gov (United States)

    Stajković, S.; Teodorović, V.; Baltić, M.; Karabasil, N.

    2017-09-01

    Stress is an inevitable consequence of handling of animals for slaughter. Stress conditions during transport, lairage and at slaughter induce undesirable effects on the end quality of meat such as pale, soft, exudative meat and dark firm dry meat. Hence, it is very important to define appropriate parameters for objective assessment of level of stress. Attempts to define measures of stress have been difficult and no physiological parameter has been successfully used to evaluate stress situations. One physiological change in swine associated with animal handling stress and with pork quality is an increase in blood lactate concentration. Plasma cortisol was thought to be an appropriate indicator of stress, but the concentration was not consistently changed by different stressors. Therefore, finding alternative parameters reacting to stressors, such as acute phase proteins, would be of great value for the objective evaluation of level of stress and meat quality. As the stress during pre-slaughter handling is unavoidable, the final goal is to improve transport and slaughter conditions for the animal and, as a consequence, meat quality and animal welfare.

  5. Meat mixture detection in Iberian pork sausages.

    Science.gov (United States)

    Ortiz-Somovilla, V; España-España, F; De Pedro-Sanz, E J; Gaitán-Jurado, A J

    2005-11-01

    Five homogenized meat mixture treatments of Iberian (I) and/or Standard (S) pork were set up. Each treatment was analyzed by NIRS as a fresh product (N=75) and as dry-cured sausage (N=75). Spectra acquisition was carried out using DA 7000 equipment (Perten Instruments), obtaining a total of 750 spectra. Several absorption peaks and bands were selected as the most representative for homogenized dry-cured and fresh sausages. Discriminant analysis and mixture prediction equations were carried out based on the spectral data gathered. The best results using discriminant models were for fresh products, with 98.3% (calibration) and 60% (validation) correct classification. For dry-cured sausages 91.7% (calibration) and 80% (validation) of the samples were correctly classified. Models developed using mixture prediction equations showed SECV=4.7, r(2)=0.98 (calibration) and 73.3% of validation set were correctly classified for the fresh product. These values for dry-cured sausages were SECV=5.9, r(2)=0.99 (calibration) and 93.3% correctly classified for validation.

  6. China as a Potential Market for U.S. Pork Exports

    OpenAIRE

    William A. Amponsah; Xiang Dong Qin; Xuehua Peng

    2003-01-01

    This study provides details of emerging opportunities for U.S. pork exporters following the U.S.-China WTO Accession Agreement. The Agreement will enable the United States to gain unprecedented access to the Chinese pork market. The United States enjoys comparative advantages in producing hogs at lower cost, higher quality, and greater efficiency. Moreover, Chinese preference for pork is highly complementary to that of U.S. consumers. Therefore, U.S. pork exporters are expected to target prim...

  7. Quality factors in beef, pork, and lamb cooked by microwaves.

    Science.gov (United States)

    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.

  8. Study on innocent irradiation treatment of Trichinella spiralis pork

    International Nuclear Information System (INIS)

    Zhao Guang; Guo Anxi; Xu Zhaomei

    1992-01-01

    The effects of 60 Co gamma rays on pork Trichinella spiralis and nutritional hygiene evaluation of irradiated Trichinella spiralis pork were studied by using animal infestation test and artificial gastric juice digestion method. The results showed that when mouse was infested by Trichinella spiralis pork irradiated with a dose of 0.04 kGy, the number of the second generation larvae and the parasitism in the muscle were reduced. 0.08 kGy irradiation could render the intestine Trichinella spiralis sterile. 0.1 kGy blocked the growth of Trichinella spiralis, which were excreted from the body four days after infestation. 0.2-0.8 kGy irradiation could severely block the growth of Trichinella spiralis, which were excreted completely from the body within forth-eight hours when irradiated with 7 kGy and 8 kGy, the Trichinella spiralis body was not found in the intestine within twenty-four hours. 0.3 kGy and 1 kGy irradiation had no harmful effect on nutrition and wholesomeness of Trichinella spiralis pork. Innocent irradiation treatment of Trichinella spiralis pork is practicable, and the lowest dose should be 0.3 kGy

  9. Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

    Directory of Open Access Journals (Sweden)

    Grāmatiņa Ilze

    2017-12-01

    Full Text Available Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L., lovage (Levisticum officinale L., oregano (Origanum vulgare, and horseradish (Armoracia rusticana L. were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v. Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05 were observed for microbiological indices between pork samples with herbal extracts and the control sample.

  10. Physicochemical and microbiological changes in irradiated fresh pork loins

    International Nuclear Information System (INIS)

    Dogbevi, M.K.; Vachon, C.; Lacroix, M.

    1999-01-01

    The effect of γ-irradiation on the physicochemical and microbiological properties of fresh pork was studied. Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (p⩽0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (p>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation resulted in a decrease in hydrophobicity and an increase in protein solubility. γ-irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas. All irradiated pork samples (1 or 3 kGy) had a bacterial count lower that 10(7) CFU/g after 15 days of storage. A minimal dose of 1 kGy was sufficient to increase the shelf life of fresh pork loins although variations in initial pork contamination was found to be the determining factor accounting for the effectiveness of the treatment

  11. How to improve change of shift handovers and collaborative grounding and what role does the electronic patient record system play? Results of a systematic literature review.

    Science.gov (United States)

    Flemming, Daniel; Hübner, Ursula

    2013-07-01

    Establishing continuity of care in handovers at changes of shift is a challenging endeavor that is jeopardized by time pressure and errors typically occurring during synchronous communication. Only if the outgoing and incoming persons manage to collaboratively build a common ground for the next steps of care is it possible to ensure a proper continuation. Electronic systems, in particular electronic patient record systems, are powerful providers of information but their actual use might threaten achieving a common understanding of the patient if they force clinicians to work asynchronously. In order to gain a deeper understanding of communication failures and how to overcome them, we performed a systematic review of the literature, aiming to answer the following four research questions: (1a) What are typical errors and (1b) their consequences in handovers? (2) How can they be overcome by conventional strategies and instruments? (3) electronic systems? (4) Are there any instruments to support collaborative grounding? We searched the databases MEDLINE, CINAHL, and COCHRANE for articles on handovers in general and in combination with the terms electronic record systems and grounding that covered the time period of January 2000 to May 2012. The search led to 519 articles of which 60 were then finally included into the review. We found a sharp increase in the number of relevant studies starting with 2008. As could be documented by 20 studies that addressed communication errors, omission of detailed patient information including anticipatory guidance during handovers was the greatest problem. This deficiency could be partly overcome by structuring and systematizing the information, e.g. according to Situation, Background, Assessment and Recommendation schema (SBAR), and by employing electronic tools integrated in electronic records systems as 23 studies on conventional and 22 articles on electronic systems showed. Despite the increase in quantity and quality of the

  12. Analysis of the altitudinal structure of Storm-enhanced density using Total Electron Content data of space-borne and ground-based GPS receivers

    Directory of Open Access Journals (Sweden)

    Yukari Goi

    2013-11-01

    Full Text Available The altitudinal structure of Storm-enhanced density (SED was studied using the Total Electron Content (TEC data of the GPS receiver on the Gravity Recovery and Climate Experiment (GRACE satellite and the ground-based GPS receivers. The GRACETEC-data are derived from the GPS receiver on the GRACE satellite. A SED is a high-electron density phenomenon that extends from the Equatorial Ionization Anomaly (EIA toward the north-west in the northern hemisphere during geomagnetic disturbed time. TwoSEDs were observed as TEC variations in the GRACE-TEC data and in the ground-GPS TEC data. The ground-GPS TEC data is the TEC data between the ground GPS receiver and the GPS satellites. The SED observed in the GRACE-TEC data appeared at higher latitudes than that in the ground-GPS TEC data. We concluded detected that the altitudinal structure of the SED would be different between at lower than at higher latitudes due to the effects of the eastward E×B drift.

  13. Elicitation of expert knowledge on controlling Salmonella in the pork chain

    NARCIS (Netherlands)

    Gaag, v.d. M.; Huirne, R.B.M.

    2002-01-01

    Salmonella is one of the most important risks for food safety, and pork is one of the sources of human salmonellosis. A chain approach is essential to reduce Salmonella in pork products. A survey was carried out among Dutch and Danish experts in the field of Salmonella to evaluate the entire pork

  14. An assessment of chain management practice within the industrial pork value chain: Beijing Ciity, China

    NARCIS (Netherlands)

    Wenzhao, M.

    2008-01-01

    The research assesses the value chain and quality control of the pork industry in Beijing municipality of China. Through interviewing all the actors of pork industrial value chain in Beijing, the roles functions and problems of each of the actor of the pork industrial value chain of Beijing were

  15. European pork chains : diversity and quality challenges in consumer-oriented production and distribution

    NARCIS (Netherlands)

    Trienekens, J.H.; Petersen, B.; Wognum, P.M.; Brinkmann, D.

    2009-01-01

    In this book the results are presented of a comprehensive inventory of pork chains that has been conducted through expert interviews and in-depth case studies. The main focus of the book is on how well diverse and fragmented supply in the European pork sector matches differentiating demands for pork

  16. Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

    DEFF Research Database (Denmark)

    Bolumar Garcia, Jose Tomas; Lapena Gomez, David; Skibsted, Leif Horsfelt

    2016-01-01

    Three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid...... oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three packaging systems. Rosemary active...... packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears...

  17. Requirements of supply chain management in differentiating European pork chains.

    Science.gov (United States)

    Trienekens, Jacques; Wognum, Nel

    2013-11-01

    This paper summarizes results obtained by research into pork chain management in the EU Integrated Project Q-Porkchains. Changing demands for intrinsic and extrinsic quality attributes of pork products impact the way supply chain management should be organized from the farmer down to the consumer. The paper shows the importance of Quality Management Systems for integrating supply chains and enhancing consumer confidence. The paper also presents innovations in information system integration for aligning information exchange in the supply chain and logistics concepts based on innovative measurement technologies at the slaughterhouse stage. In the final section research challenges towards sustainable pork supply chains satisfying current consumer demands are presented. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. 9 CFR 319.106 - “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork...

    Science.gov (United States)

    2010-01-01

    ... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured Meats, Unsmoked and..., or from a single piece of meat from a pork shoulder. They are prepared in accordance with paragraph...Dry Cured Ham,â âCountry Pork Shoulder,â âCountry Style Pork Shoulder,â and âDry Cured Pork Shoulder.â...

  19. Ultrasonic characterization of pork meat salting

    International Nuclear Information System (INIS)

    García-Pérez, J V; De Prados, M; Pérez-Muelas, N; Cárcel, J A; Benedito, J

    2012-01-01

    Salting process plays a key role in the preservation and quality of dry-cured meat products. Therefore, an adequate monitoring of salt content during salting is necessary to reach high quality products. Thus, the main objective of this work was to test the ability of low intensity ultrasound to monitor the salting process of pork meat. Cylindrical samples (diameter 36 mm, height 60±10 mm) of Biceps femoris were salted (brine 20% NaCl, w/w) at 2 °C for 1, 2, 4 and 7 days. During salting and at each experimental time, three cylinders were taken in order to measure the ultrasonic velocity at 2 °C. Afterwards, the cylinders were split in three sections (height 20 mm), measuring again the ultrasonic velocity and determining the salt and the moisture content by AOAC standards. In the whole cylinders, moisture content was reduced from 763 (g/kg sample) in fresh samples to 723 (g/kg sample) in samples salted for 7 days, while the maximum salt gain was 37.3 (g/kg sample). Although, moisture and salt contents up to 673 and 118 (g/kg sample) were reached in the sections of meat cylinders, respectively. During salting, the ultrasonic velocity increased due to salt gain and water loss. Thus, significant (p 2 = 0.975) and moisture (R 2 = 0.863) contents. In addition, the change of the ultrasonic velocity with the increase of the salt content showed a good agreement with the Kinsler equation. Therefore, low intensity ultrasound emerges as a potential technique to monitor, in a non destructive way, the meat salting processes carried out in the food industry.

  20. On the ground-state degeneracy and entropy in a double-tetrahedral chain formed by the localized Ising spins and mobile electrons

    Science.gov (United States)

    Gálisová, Lucia

    2018-05-01

    Ground-state properties of a hybrid double-tetrahedral chain, in which the localized Ising spins regularly alternate with triangular plaquettes occupied by a variable number of mobile electrons, are exactly investigated. We demonstrate that the zero-temperature phase diagram of the model involves several non-degenerate, two-fold degenerate and macroscopically degenerate chiral phases. Low-temperature dependencies of the entropy and specific heat are also examined in order to gain a deeper insight into the degeneracy of individual ground-state phases and phase transitions. It is shown that a diversity of the ground-state degeneracy manifests itself in multiple-peak structures of both thermodynamic quantities. A remarkable temperature dependencies of the specific heat with two and three Schottky-type maxima are discussed in detail.

  1. Consumers' values and attitudes and their relation to the consumption of pork products

    DEFF Research Database (Denmark)

    de Barcellos, M.D; Perin, Marcelo G.; Pérez-Cueto, F.J.A

    2012-01-01

    Consumers' attitudes and personal values were assessed, investigating if those constructs affect the consumption of pork products. Empirical data was collected through a survey performed with 482 consumers in Brazil, according to Q-PorkChains project definitions. Attitudes towards the environment...... and nature are quite positive, although ethnocentrism is also present. Industrial food production seems to be an accepted system, but consumers are showing that environmental sustainability must not be forgotten. Consumers with more ‘traditionalist’ values prefer fresh, whilst those with ‘adventurous’ values...... prefer processed pork products. The development of innovative pork products aiming to attend to these different groups represents interesting opportunities for the pork chain...

  2. Evaluation of a cross contamination model describing transfer of salmonella spp. and listeria monocytogenes during grinding of pork and beef

    DEFF Research Database (Denmark)

    Møller, Cleide Oliveira de Almeida; Hansen, Tina Beck; Aabo, Søren

    2015-01-01

    Introduction: The cross contamination model (Møller et al. 2012) was evaluated to investigate its capability of describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef of varying sizes (50 – 324 g) and numbers of pieces to be ground (10 – 100), in two...... processing. QMRA risk estimates and TTP both revealed that risk attribution from grinding was mainly influenced by sharpness of grinder knife > specific grinder > grinding temperature whereas the specific pathogen was of minor importance....

  3. Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus.

    Science.gov (United States)

    Fortomaris, P; Arsenos, G; Georgiadis, M; Banos, G; Stamataris, C; Zygoyiannis, D

    2006-04-01

    The effect of meat appearance on consumers' preferences for pork chops was assessed using images manipulated for appearance characteristics. Data were collected from 412 consumers in Greece and Cyprus. Consumers were asked for their preference for pork chops from a book of computer-modified images and then completed a questionnaire of socio-demographic information, including eating and purchasing behaviour. Consumers under the age of 35 years showed preferences for dark red, lean pork, while consumers aged 35 years and older preferred either dark or light red pork. Gender appeared to be an important selection factor as men showed an increased preference for dark red pork while women preferred the light red. Consumers who stated that they like pork for its taste (91%) preferred either dark or light red pork chops while those who like pork for reasons other than taste preferred dark red, lean pork. Urban consumers preferred light red, fatty pork chops while the rural consumers preferred the dark red pork chops.

  4. Cluster expansion of the wavefunction. Calculation of electron correlations in ground and excited states by SAC and SAC CI theories

    International Nuclear Information System (INIS)

    Nakatsuji, H.

    1979-01-01

    The SAC and SAC CI theories are formulated for actual calculations of singlet ground states and their excited states of arbitrary spin multiplicity. Approximations are considered for the variational methods since time-consuming terms are involved. The results of test calculations for singlet states have shown, with much smaller numbers of variables (sizes of the matrices involved), excellent agreement with the full CI and close-to-full CI results. This shows the utility of the SAC theory for ground states and especially of the SAC CI theory for excited states, since the slow convergence of the CI theory is much more critical for excited states than for ground states. (Auth.)

  5. Partial differential equation for the idempotent Dirac density matrix characterized solely by the exact non-relativistic ground-state electron density for spherical atomic ions

    International Nuclear Information System (INIS)

    March, N.H.

    2009-08-01

    In this Journal, March and Suhai have earlier set up a first-order Dirac idempotent density matrix theory for one- and two-level occupancy in which the only input required is the nonrelativistic ground-state electron density. Here, an analytic generalization is provided for the case of spherical electron densities for arbitrary level occupancy. Be-like atomic ions are referred to as an example, but 'almost spherical' molecules like SiH 4 and GeH 4 also become accessible. (author)

  6. Double electron capture cross-sections of the ground state in the collisions of He2+ and Li3+ with He

    International Nuclear Information System (INIS)

    Purkait, M.

    2004-01-01

    We investigate the problem of the double charge transfer cross-section of a helium atom by bare ions of helium and lithium at energies ranging from 60 to 200 keV/amu. The boundary corrected continuum intermediate state approximation (BCCIS) is used to calculate the capture cross-section in the ground state. The continuum state of each electron has been accounted for in the formalism. The present results are compared with existing theoretical and experimental results. (authors)

  7. Consumer satisfaction with pork meat and derived products in five EU countries

    DEFF Research Database (Denmark)

    Resano, Helena; Perez-Cueto, Federico J. A.; de Barcellos, Marcia Dutra

    2011-01-01

    This paper investigates consumers' satisfaction level with pork meat and derived products in 26 five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data...... included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience...... and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume...

  8. Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes.

    Science.gov (United States)

    Ma, Xiu Q; Verkuil, Julia M; Reinbach, Helene C; Meinert, Lene

    2017-05-01

    Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes ( fat content and processing) and extrinsic pork attributes ( origin , price , and packaging ) relate to the perceived quality of pork and the choices made by Chinese consumers. A questionnaire distributed among a sample of Chinese consumers ( n  = 81) revealed that processing (fresh/frozen) is the most important determinant of pork choice (36%), followed by fat content (27%), origin (18%), price (12%), and packaging (6.6%). Estimates of utility showed that Chinese consumers value fresh pork highly (0.147), followed by lean pork (0.111) and pork imported from countries other than China (0.073). The findings indicate that Chinese consumer's value both intrinsic and extrinsic attributes, and these results may help the meat industry improve China's competitive meat market by developing new and more products that are tailored to the needs of the consumer.

  9. Short-term feeding strategies and pork quality

    NARCIS (Netherlands)

    Geesink, G.H.; Buren, van R.G.C.; Savenije, B.; Verstegen, M.W.A.; Ducro, B.J.; Palen, van der J.G.P.; Hemke, G.

    2004-01-01

    Two experiments were done to determine whether short-term supplementation (5 days pre-slaughter) with magnesium acetate, or a combination of magnesium acetate, tryptophan, vitamin E and vitamin C would improve pork quality. In the first experiment the pigs (Pietrain x Yorkshire, n = 96) were fed a

  10. Predicting aged pork quality using a portable raman device

    Science.gov (United States)

    Objectives: A need exists for a better on-line evaluation method for pork quality. Raman spectroscopy evaluates structure and composition of food samples, with advantage of being portable, non-invasive and insensitive to water. The objectives of this study were to evaluate the correlation between Ra...

  11. Industrial development of beef and pork cecina with different flavors

    Directory of Open Access Journals (Sweden)

    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.

  12. International preferences for pork appearance: I. Consumer choices

    NARCIS (Netherlands)

    Ngapo, T.M.; Martin, J.F.; Dransfield, E.

    2007-01-01

    Using the same digital photographs of pork chops varying systematically in fat cover, colour, marbling and drip, 12,590 consumers from 23 countries each selected their preferred chop. Preferences differed considerably between individuals, between groups and between countries when comparing

  13. Economic modelling of pork production-marketing chains

    NARCIS (Netherlands)

    Ouden, den M.

    1996-01-01

    The research described in this thesis was focused on the development of economic simulation and optimization computer models to support decision making with respect to pork production- marketing chains. The models include three production stages: pig farrowing, pig fattening and pig slaughtering

  14. Juhid otsustavad saatuste üle / Mare Pork

    Index Scriptorium Estoniae

    Pork, Mare

    2001-01-01

    Ilmunud ka: Spekter, nr. 1, 2002, lk. 25-26. Psühholoogiaprofessor ja juhtimiskonsultant Mare Pork sellest, et tunded mõjutavad juhte rohkem, kui nad seda tajuvad ning, et juhid mõjutavad omakorda inimsaatusi. Erinevatest meetoditest juhtide hindamiseks, 360o tagasiside meetod

  15. 9 CFR 319.141 - Fresh pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh pork sausage. 319.141 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

  16. 9 CFR 319.160 - Smoked pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Smoked pork sausage. 319.160 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Uncooked, Smoked Sausage...

  17. Quantification of salt concentrations in cured pork by computed tomography

    DEFF Research Database (Denmark)

    Vestergaard, Christian Sylvest; Risum, Jørgen; Adler-Nissen, Jens

    2004-01-01

    Eight pork loin samples were mounted in Plexiglas cylinders and cured for five days. Samples were scanned by computed tomography (CT) once every 24 h. At the end of the experiment, the cylinders were cut in 1 cm sections and analyzed for chloride. From image analysis of the CT images, concentration...

  18. Microbiota analysis to reveal temperature abuse of fresh pork

    DEFF Research Database (Denmark)

    Buschhardt, Tasja; Bahl, Martin Iain; Hansen, Tina Beck

    2017-01-01

    whether temperature induced changes in the community composition on fresh meat surfaces can reflect the temperature-history (combination of time and temperature). Sterile pieces of pork were inoculated with a carcass swab homogenate, to which Salmonella was added. Changes in the meat microbiota were...

  19. Cost-effectiveness of controlling Salmonella in the pork chain

    NARCIS (Netherlands)

    Gaag, van der M.A.; Saatkamp, H.W.; Backus, G.B.C.; Beek, van P.; Huirne, R.B.M.

    2004-01-01

    Pork is one of the sources of food-borne salmonellosis in humans. In this paper, the cost-effectiveness of different control scenarios against Salmonella in the stages finishing, transport, lairage and slaughtering is explored. A stochastic simulation model was used for the epidemiological analysis

  20. The influence of further-neighbor spin-spin interaction on a ground state of 2D coupled spin-electron model in a magnetic field

    Science.gov (United States)

    Čenčariková, Hana; Strečka, Jozef; Gendiar, Andrej; Tomašovičová, Natália

    2018-05-01

    An exhaustive ground-state analysis of extended two-dimensional (2D) correlated spin-electron model consisting of the Ising spins localized on nodal lattice sites and mobile electrons delocalized over pairs of decorating sites is performed within the framework of rigorous analytical calculations. The investigated model, defined on an arbitrary 2D doubly decorated lattice, takes into account the kinetic energy of mobile electrons, the nearest-neighbor Ising coupling between the localized spins and mobile electrons, the further-neighbor Ising coupling between the localized spins and the Zeeman energy. The ground-state phase diagrams are examined for a wide range of model parameters for both ferromagnetic as well as antiferromagnetic interaction between the nodal Ising spins and non-zero value of external magnetic field. It is found that non-zero values of further-neighbor interaction leads to a formation of new quantum states as a consequence of competition between all considered interaction terms. Moreover, the new quantum states are accompanied with different magnetic features and thus, several kinds of field-driven phase transitions are observed.

  1. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.

    Science.gov (United States)

    de Oliveira Faria, Miriam; Cipriano, Tayssa Martins; da Cruz, Adriano Gomes; Santos, Bibiana Alves Dos; Pollonio, Marise Aparecida Rodrigues; Campagnol, Paulo Cezar Bastianello

    2015-06-01

    Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Effect of electron correlations and Breit interactions on ground-state fine-structures along the nitrogen-like isoelectronic sequence

    International Nuclear Information System (INIS)

    Wang Xiaolu; Lu Wenlai; Gao Xiang; Li Jiaming

    2009-01-01

    The accurate atomic data of nitrogen and nitrogen-like ions have an importance role in fusion plasma studies and astrophysics studies. The precise calculation of fine-structures is required to obtain such atomic data. Along the whole nitrogen isoelectronic sequence, the contributions of the electron correlations, the Breit interactions and the quantum electrodynamics corrections on the ground-state fine-structures are elucidated. When Z is low, the electron correlations are important, and the Breit interactions, which cannot be neglected cause interesting anomalous fine-structure splittings. When Z is high, the electron correlations are less important, and the Breit interactions are important in addition to spin-orbit interactions for precise calculations. (authors)

  3. Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

    Science.gov (United States)

    Paik, Hyun-Dong

    2017-01-01

    The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (pmealworm were higher than those of the control (pmealworm concentrations (pmealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters. PMID:29147084

  4. Hartree-Fock implementation using a Laguerre-based wave function for the ground state and correlation energies of two-electron atoms.

    Science.gov (United States)

    King, Andrew W; Baskerville, Adam L; Cox, Hazel

    2018-03-13

    An implementation of the Hartree-Fock (HF) method using a Laguerre-based wave function is described and used to accurately study the ground state of two-electron atoms in the fixed nucleus approximation, and by comparison with fully correlated (FC) energies, used to determine accurate electron correlation energies. A variational parameter A is included in the wave function and is shown to rapidly increase the convergence of the energy. The one-electron integrals are solved by series solution and an analytical form is found for the two-electron integrals. This methodology is used to produce accurate wave functions, energies and expectation values for the helium isoelectronic sequence, including at low nuclear charge just prior to electron detachment. Additionally, the critical nuclear charge for binding two electrons within the HF approach is calculated and determined to be Z HF C =1.031 177 528.This article is part of the theme issue 'Modern theoretical chemistry'. © 2018 The Author(s).

  5. Incidence of Shiga toxin-producing Escherichia coli strains in beef, pork, chicken, deer, boar, bison, and rabbit retail meat.

    Science.gov (United States)

    Magwedere, Kudakwashe; Dang, Huu Anh; Mills, Edward W; Cutter, Catherine N; Roberts, Elisabeth L; DeBroy, Chitrita

    2013-03-01

    The objective of the current study was to determine the incidence of contamination by the top 7 Shiga toxin-producing Escherichia coli (STEC) O-groups, responsible for the majority of E. coli infections in human beings, in retail meat from different animal species. Samples from ground beef (n = 51), ground pork (n = 16), ground chicken (n = 16), and game meat (deer, wild boar, bison, and rabbit; n = 55) were collected from retail vendors for the detection of 7 STEC O-groups (O26, O45, O103, O111, O121, O145, and O157). Meat samples were tested by using a multiplex polymerase chain reaction assay targeting the wzx gene of O antigen gene clusters of the 7 STEC O-groups. The positive samples were further tested for Shiga toxin genes (stx1 and stx2). Out of a total of 83 ground beef, pork, and chicken samples, 17 (20%) carried O121, 9 (10%) carried O45, 8 (9%) carried O157, 3 (3%) carried O103, and 1 (1%) carried O145. None of the samples were positive for O26, O111, or the stx gene. All 3 white-tailed deer samples (100%) were positive for O45, O103, or both, 2 (10%) out of 20 red deer samples exhibited the presence of O103, and all 3 bison samples were contaminated with either O121, O145, or O157. One sample from ground deer, contaminated with E. coli O45, carried the stx1 gene. This preliminary investigation illustrates the importance of microbiological testing of pathogens in meat products, as well as the recognized need for increased surveillance and research on foodborne pathogens.

  6. Theoretical studies of π-electron delocalization and localization on intramolecular proton transfer in the ground state

    Science.gov (United States)

    Peng, Hongliang; Huang, Pengru; Yi, Pinggui; Xu, Fen; Sun, Lixian

    2018-02-01

    Proton transfer processes of 15 benzimidazole compounds are studied by density functional theory methods, and natural orbital energy index (NOEI) is introduced. Here, NOEI and nucleus independent chemical shift (NICS) are applied to estimate the π-electron localization and delocalization, respectively. Proton transfer potential energy surfaces are calculated to explore these processes, and the results show that the changes of the π-electron delocalization of the phenyl (pyridyl) is the main factors for the stability of keto form. There is high correlation between the π-electron delocalization and the proton transfer barrier. When the π-electron localization is considered, the regression increases the correlation coefficient, increasing from 0.9663 to 0.9864. NOEI index is sensitive to π-electron localization; it is a beneficial and useful complement to NICS.

  7. Ab initio calculation of the electronic structures of the 7∑+ ground and A 7Π and a 5∑+ excited states of MnH

    Science.gov (United States)

    Tomonari, Mutsumi; Nagashima, Umpei; Hirano, Tsuneo

    2009-04-01

    Electronic structures and molecular constants of the ground ∑7+ and low-lying A 7Π and a ∑5+ electronic excited states of the MnH molecule were studied by multireference single and double excitation configuration interaction (MR-SDCI) with Davidson's correction (+Q) calculations under exact C∞v symmetry using Slater-type basis sets. To correctly describe the ∑7+ electronic ground state, X ∑7+, at the MR-SDCI+Q calculation, we employed a large number of reference configurations in terms of the state-averaged complete active space self-consistent field (CASSCF) orbitals, taking into account the contribution from the B ∑7+ excited state. The A 7Π and a ∑5+ states can well be described by the MR-SDCI wave functions based on the CASSCF orbitals obtained for the lowest state only. In the MR-SDCI+Q, calculations of the X ∑7+, A 7Π, and a ∑5+ states required 16, 7, and 17 reference configurations, respectively. Molecular constants, i.e., re and ωe of these states and excitation energy from the X ∑7+ state, obtained at the MR-SDCI+Q level, showed a good agreement with experimental values. The small remaining differences may be accounted for by taking relativistic effects into account.

  8. Ab initio calculation of the electronic structures of the (7)Sigma+ ground and A (7)Pi and a (5)Sigma+ excited states of MnH.

    Science.gov (United States)

    Tomonari, Mutsumi; Nagashima, Umpei; Hirano, Tsuneo

    2009-04-21

    Electronic structures and molecular constants of the ground (7)Sigma(+) and low-lying A (7)Pi and a (5)Sigma(+) electronic excited states of the MnH molecule were studied by multireference single and double excitation configuration interaction (MR-SDCI) with Davidson's correction (+Q) calculations under exact C(infinity v) symmetry using Slater-type basis sets. To correctly describe the (7)Sigma(+) electronic ground state, X (7)Sigma(+), at the MR-SDCI+Q calculation, we employed a large number of reference configurations in terms of the state-averaged complete active space self-consistent field (CASSCF) orbitals, taking into account the contribution from the B (7)Sigma(+) excited state. The A (7)Pi and a (5)Sigma(+) states can well be described by the MR-SDCI wave functions based on the CASSCF orbitals obtained for the lowest state only. In the MR-SDCI+Q, calculations of the X (7)Sigma(+), A (7)Pi, and a (5)Sigma(+) states required 16, 7, and 17 reference configurations, respectively. Molecular constants, i.e., r(e) and omega(e) of these states and excitation energy from the X (7)Sigma(+) state, obtained at the MR-SDCI+Q level, showed a good agreement with experimental values. The small remaining differences may be accounted for by taking relativistic effects into account.

  9. Electronic correlation studies. III. Self-correlated field method. Application to 2S ground state and 2P excited state of three-electron atomic systems

    International Nuclear Information System (INIS)

    Lissillour, R.; Guerillot, C.R.

    1975-01-01

    The self-correlated field method is based on the insertion in the group product wave function of pair functions built upon a set of correlated ''local'' functions and of ''nonlocal'' functions. This work is an application to three-electron systems. The effects of the outer electron on the inner pair are studied. The total electronic energy and some intermediary results such as pair energies, Coulomb and exchange ''correlated'' integrals, are given. The results are always better than those given by conventional SCF computations and reach the same level of accuracy as those given by more laborious methods used in correlation studies. (auth)

  10. Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids.

    Science.gov (United States)

    Ma, Lizhen; Xiong, Youling L

    2011-10-01

    The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3 weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20mg malonaldehyde/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (Pemulsions could create marbling-like texture in lean pork without compromising oxidative stability. Copyright © 2011. Published by Elsevier Ltd.

  11. Free-range pork: Innovation and control of a new credence good

    DEFF Research Database (Denmark)

    Philipsen, Kristian; Andersen, Esben Sloth

    -range pork should be analysed as a "credence good". In this way a whole set of problems related to production and sale of this kind of pork becomes clear. 2. The problem of evaluating a credence good is intensified in the case of free-range pork, because the responsibility for the credence quality is divided...... among a large number of parties, and the fact that there is no common "standard" or "definition" of what is meant by free-range pork. Thi aggravates the control aspect of free-range pork. This report focuses on this point. 3. The study's empirical basis is three cases, one Dutch and two Danish, about...... withdrawn from the Danish free-range pork market. 8. The Dutch system with an independent control organisation may be a paradigm or a standard for establishing an inspection system for credence goods. The Dutch system, therefore, seems to be more advanced than the other control systems with regard...

  12. Effect of ionizing radiation on the colour and activity of lactate dehydrogenase of pork

    International Nuclear Information System (INIS)

    Dvorak, P.; Salplachta, J.; Grolichova, M.

    2006-01-01

    The most significant sensory and quality characteristic of meat is colour. The effect of irradiation of pork was studied in relation to color changes. Samples of M. longissimus lumborum et thoracic were obtained from the pork carcasses 24 h post mortem. Samples were irradiated using a 60 Co source, at dose of 2.5 and 5 kGy; dose rate of 2.86 kGy/h. Unirradiated controls were stored in the same condition as irradiated samples. Measurement of colour was realised with portable spectrophotometer Superchroma S-Spex in CIELAB system. The colour of a freshly cut interior surface of control and irradiated pork was measured before and after irradiation. L * and b * values of controls and irradiated pork did not change after irradiation. The a * values (red colour) of irradiated pork were significantly higher than unirradiated. The activity of lactate dehydrogenase of pork was measured after irradiation. The activity did not change after irradiation. (authors)

  13. To eat or not to eat pork, how frequently and how varied?

    DEFF Research Database (Denmark)

    Verbeke, Wim; Pérez-Cueto, Federico J. A.; Grunert, Klaus

    2011-01-01

    This study uses pork consumption frequency and variety to identify and profile European pork consumer segments. Data (n=1,931) were collected in January 2008 in Belgium, Denmark, Germany and Poland. "Non-pork eaters" are profiled as predominantly younger (... of living single and being underweight (BMIprofile as the non-pork eaters, though it is a largely non-Polish and non-German segment. The "High variety, High frequency" segment (18.......6%) consists mainly of rural, lower educated and overweight or obese (BMI>30kg/m²) males. The segment "High variety, Medium frequency" (50.1%) includes families and other non-single households, with a profile that matches the overall sample. Their pork consumption is balanced over a wide range of pork cuts...

  14. Organic electronic materials: Recent advances in the dft description of the ground and excited states using tuned range-separated hybrid functionals

    KAUST Repository

    Körzdörfer, Thomas

    2014-11-18

    Density functional theory (DFT) and its time-dependent extension (TD-DFT) are powerful tools enabling the theoretical prediction of the ground- and excited-state properties of organic electronic materials with reasonable accuracy at affordable computational costs. Due to their excellent accuracy-to-numerical-costs ratio, semilocal and global hybrid functionals such as B3LYP have become the workhorse for geometry optimizations and the prediction of vibrational spectra in modern theoretical organic chemistry. Despite the overwhelming success of these out-of-the-box functionals for such applications, the computational treatment of electronic and structural properties that are of particular interest in organic electronic materials sometimes reveals severe and qualitative failures of such functionals. Important examples include the overestimation of conjugation, torsional barriers, and electronic coupling as well as the underestimation of bond-length alternations or excited-state energies in low-band-gap polymers.In this Account, we highlight how these failures can be traced back to the delocalization error inherent to semilocal and global hybrid functionals, which leads to the spurious delocalization of electron densities and an overestimation of conjugation. The delocalization error for systems and functionals of interest can be quantified by allowing for fractional occupation of the highest occupied molecular orbital. It can be minimized by using long-range corrected hybrid functionals and a nonempirical tuning procedure for the range-separation parameter.We then review the benefits and drawbacks of using tuned long-range corrected hybrid functionals for the description of the ground and excited states of π-conjugated systems. In particular, we show that this approach provides for robust and efficient means of characterizing the electronic couplings in organic mixed-valence systems, for the calculation of accurate torsional barriers at the polymer limit, and for the

  15. Optical emissions associated with energetic electrons produced by stepping leaders in cloud-to-ground lightning discharges

    OpenAIRE

    Xu , Wei; Celestin , Sebastien; Pasko , Victor

    2015-01-01

    All data used in this paper are directly available after a request is made to authors W.X. (), S.C. (), or V.P.P. ().; International audience; Both natural cloud-to-ground and rocket-triggered lightning flashes have been found to be associated with intense and brief bursts of X-ray emissions. Using a full energy Monte Carlo model combined with an optical emission model, we quantify the optical emissions induced by the strong accel...

  16. The separation of vibrational coherence from ground- and excited-electronic states in P3HT film

    KAUST Repository

    Song, Yin; Hellmann, Christoph; Stingelin, Natalie; Scholes, Gregory D.

    2015-01-01

    © 2015 AIP Publishing LLC. Concurrence of the vibrational coherence and ultrafast electron transfer has been observed in polymer/fullerene blends. However, it is difficult to experimentally investigate the role that the excited-state vibrational

  17. The use of risk assessment to support control of Salmonella in pork

    DEFF Research Database (Denmark)

    Nauta, Maarten

    Despite the effectivity of control measures in the past decade, domestic pork was estimated to be the most important food source for salmonellosis in Denmark in 2014 (Anonymous 2015). Therefore, there is a continued focus on the identification of effective intervention measures in the pig and pork...... of salmonellosis for the Danish population. The results of these projects illustrate how quantitative microbiological risk assessments (QMRAs) can be applied to support the control of Salmonella in pork....

  18. Consumer preferences for pig welfare - can the market accommodate more than one level of welfare pork?

    DEFF Research Database (Denmark)

    Denver, Sigrid; Sandøe, Peter; Christensen, Tove

    2017-01-01

    and high level animal welfare pork will have to be quite narrow. In addition, full willingness-to-pay of consumers who want to buy high level welfare pork cannot be relied upon to incentivise new consumers to buy medium welfare pork. Further, raising brand awareness in the shopping situation and improving...... consumer's understanding of brand attributes for high level welfare brands were found to be vital....

  19. Relating consumer perceptions of pork quality to physical product characteristics

    DEFF Research Database (Denmark)

    Bredahl, Lone; Grunert, Klaus G.; Fertin, Claus

    , or vice versa. 7. Since consumers obviously lack competence in judging the quality of meat when choosing among different kinds of meat in a purchase situation, marketers of pork are faced with a serious problem. One way of dealing with this problem, in cases where quality experience exceeds expectations......1. Consumers form expectations about the quality of meat at the point of purchase based on the quality cues that are available to them in the shop. These expectations can either be confirmed or disconfirmed during consumption, depending on how cap the consumers actually are of predicting...... the quality that they will perceived when preparing and consuming the meat. 2. The study uses the Total Food Quality Model as a frame of reference to investigate how consumers' quality expectations and quality experience with regard to pork are formed, how they are interrelated, and how both of them...

  20. Analysis of terahertz dielectric properties of pork tissue

    Science.gov (United States)

    Huang, Yuqing; Xie, Qiaoling; Sun, Ping

    2017-10-01

    Seeing that about 70% component of fresh biological tissues is water, many scientists try to use water models to describe the dielectric properties of biological tissues. The classical water dielectric models are Debye model, Double Debye model and Cole-Cole model. This work aims to determine a suitable model by comparing three models above with experimental data. These models are applied to fresh pork tissue. By means of least square method, the parameters of different models are fitted with the experimental data. Comparing different models on both dielectric function, the Cole-Cole model is verified the best to describe the experiments of pork tissue. The correction factor α of the Cole-Cole model is an important modification for biological tissues. So Cole-Cole model is supposed to be a priority selection to describe the dielectric properties for biological tissues in the terahertz range.

  1. Effect of irradiated pork on physicochemical properties of meat emulsions

    Science.gov (United States)

    Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei

    2016-02-01

    The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product.

  2. Pork: why we should not give it up completely

    Directory of Open Access Journals (Sweden)

    Małgorzata Szamocka

    2017-07-01

    Full Text Available It is commonly thought that cases of life shorter than the life expectancy for Poles, mainly due to atherosclerosis and certain malignancies, are caused by, among other factors, consumption of large quantities of meat, especially pork. However, essential statistical data do not confirm this hypothesis, as an average Pole eats 41,1 kg pork per year, compared to 66.1 kg eaten by Spaniards, 64.2 kg by Danes, 59.9 kg by Austrians, 53.3 kg by Germans, while the average life expectancy for female and male Poles is 80.1 years and 71.5 years, respectively, and that for female and male Western Europeans is 82,2 years and 75 years, respectively. Meat is a necessary component of human diet because of its unique chemical composition, nutritional value and content of complete protein with favorable proportions of amino acids. Pork, whose nutritional value and pro-health properties have improved over the last 20 years, has a lower content of saturated fatty acids (SAFA and a higher content of polyunsaturated fatty acids (PUFA compared to beef. Compared to poultry meat, pork has a significantly better proportion of essential unsaturated fatty acids (EUFA, omega-3 (PUFA n-3 to omega-6 (PUFA n-6, whose excess is typical for the so-called “Western” diet. Cholesterol content is fairly similar in all parts of pork carcass, and it is much smaller than even 20 years ago. In comparison with other meat types, pork is characterized by 4–5 times higher content of vitamin B1. Pork is also characterized by a high content of readily available iron, a very often inadequately supplied mineral in humans. It is present in the quantity of 0.014 g/kg, which is higher than in poultry meat (0.009 g/kg but lower than in beef (0.026 g/kg. In 2015, the International Agency for Research on Cancer (IARC updated its classification of carcinogenic agents. Red meat and processed meat were classified by IARC to group 2.A: substances probably carcinogenic to humans

  3. Assessing impacts of organic production on pork and beef quality

    OpenAIRE

    Sundrum, Albert

    2010-01-01

    Organic livestock farming is based on a low input production method, aiming to provide products of a high product and process quality rather than maximizing production. The production of a high meat quality corresponds to the expectations of consumers who are both seeking a premium product and who are willing to pay premium prices. This review focuses on the question of whether organic pork and beef production currently meet consumer demands, and it elaborates the potentials and limitations f...

  4. Pork as a Source of Omega-3 (n-3) Fatty Acids.

    Science.gov (United States)

    Dugan, Michael E R; Vahmani, Payam; Turner, Tyler D; Mapiye, Cletos; Juárez, Manuel; Prieto, Nuria; Beaulieu, Angela D; Zijlstra, Ruurd T; Patience, John F; Aalhus, Jennifer L

    2015-12-16

    Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.

  5. Pork as a Source of Omega-3 (n-3) Fatty Acids

    Science.gov (United States)

    Dugan, Michael E.R.; Vahmani, Payam; Turner, Tyler D.; Mapiye, Cletos; Juárez, Manuel; Prieto, Nuria; Beaulieu, Angela D.; Zijlstra, Ruurd T.; Patience, John F.; Aalhus, Jennifer L.

    2015-01-01

    Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority. PMID:26694475

  6. Pork as a Source of Omega-3 (n-3 Fatty Acids

    Directory of Open Access Journals (Sweden)

    Michael E.R. Dugan

    2015-12-01

    Full Text Available Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6 to omega-3 (n-3 fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices. A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.

  7. Effect of low dose irradiation of pork loins on the microflora, sensory characteristics and fat stability

    International Nuclear Information System (INIS)

    Mattison, M.L.; Kraft, A.A.; Olson, D.G.; Walker, H.W.; Rust, R.E.; James, D.B.

    1986-01-01

    The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4 0 C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values

  8. Governance Structure Choices in Supply Chain Management Evidence from Spanish and Chinese Pork Chain Cases

    OpenAIRE

    Ji, Chen

    2012-01-01

    The author participated in the 6 th EU Framework Project ―Q-pork Chains (FP6-036245-2)‖ from 2007 to 2009. With understanding of work reports from China and other countries, it is found that compared with other countries, China has great problems in pork quality and safety. By comparing the pork chain management between China and Spain, It is found that the difference in governance structure is one of the main differences in pork chain management between Spain and China. In China, spot-...

  9. Ab initio potential energy surface, electric-dipole moment, polarizability tensor, and theoretical rovibrational spectra in the electronic ground state of {sup 14}NH{sub 3}{sup +}

    Energy Technology Data Exchange (ETDEWEB)

    Yurchenko, Sergei N. [Technische Universitaet Dresden, Institut fuer Physikalische Chemie und Elektrochemie, D-01062 Dresden (Germany); Thiel, Walter [Max-Planck-Institut fuer Kohlenforschung, Kaiser-Wilhelm-Platz 1, D-45470 Muelheim an der Ruhr (Germany); Carvajal, Miguel [Departamento de Fisica Aplicada, Facultad de Ciencias Experimentales, Avenida de las Fuerzas Armadas s/n, Universidad de Huelva, E-21071 Huelva (Spain); Jensen, Per [Theoretische Chemie, Bergische Universitaet, D-42097 Wuppertal (Germany)], E-mail: jensen@uni-wuppertal.de

    2008-05-04

    We report the calculation of a six-dimensional CCSD(T)/aug-cc-pVQZ potential energy surface for the electronic ground state of NH{sub 3}{sup +} together with the corresponding CCSD(T)/aug-cc-pVTZ dipole moment and polarizability surface of {sup 14}NH{sub 3}{sup +}. These electronic properties have been computed on a large grid of molecular geometries. A number of newly calculated band centers are presented along with the associated electric-dipole transition moments. We further report the first calculation of vibrational matrix elements of the polarizability tensor components for {sup 14}NH{sub 3}{sup +}; these matrix elements determine the intensities of Raman transitions. In addition, the rovibrational absorption spectra of the {nu}{sub 2}, {nu}{sub 3}, {nu}{sub 4}, 2{nu}{sub 2}-{nu}{sub 2}, and {nu}{sub 2}+{nu}{sub 3}-{nu}{sub 2} bands have been simulated.

  10. Quality Evaluation of Pork with Various Freezing and Thawing Methods

    Science.gov (United States)

    2014-01-01

    In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples. PMID:26761493

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

    Science.gov (United States)

    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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2004-10-01

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

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

    Science.gov (United States)

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

    2004-09-01

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

  14. Procedural Priorities of the Pork Loin Supply Chain

    Directory of Open Access Journals (Sweden)

    Matheus Dhein Dill

    2014-04-01

    Full Text Available The pork meat production industry is facing new challenges as a consequence of consumers’ expectations regarding the quality and safety of food products. For the present study, experts and consumers in Rio Grande do Sul State, Brazil were interviewed to identify the attributes of pork loin that need to be improved. Consumers have particular concerns about the juiciness, fibrousness, and portion size of the meat, the diversity of cuts and safety and animal welfare. The supply chain was also analyzed in order to verify the procedural priorities that need to be improved in order to meet the demands of consumers. Experts were interviewed using the quality function deployment methodology. The findings of the study indicate that, improvements must be made in the production sector in terms of animal handling and transportation. In the processing sector, improvements are required regarding slaughter control of PSE and DFD, the development of new packaging, and product fractionation. The requirements in the distribution sector relate to information campaigns for consumers to diffuse the nutritional characteristics of pork loin and in the product safety through sanitary inspection.

  15. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).

    Science.gov (United States)

    Paukatong, K V; Kunawasen, S

    2001-01-01

    Nham is a traditional Thai fermented pork sausage. The major ingredients of Nham are ground pork meat and shredded pork rind. Nham has been reported to be contaminated with Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes. Therefore, it is a potential cause of foodborne diseases for consumers. A Hazard Analysis and Critical Control Points (HACCP) generic model has been developed for the Nham process. Nham processing plants were observed and a generic flow diagram of Nham processes was constructed. Hazard analysis was then conducted. Other than microbial hazards, the pathogens previously found in Nham, sodium nitrite and metal were identified as chemical and physical hazards in this product, respectively. Four steps in the Nham process have been identified as critical control points. These steps are the weighing of the nitrite compound, stuffing, fermentation, and labeling. The chemical hazard of nitrite must be controlled during the weighing step. The critical limit of nitrite levels in the Nham mixture has been set at 100-200 ppm. This level is high enough to control Clostridium botulinum but does not cause chemical hazards to the consumer. The physical hazard from metal clips could be prevented by visual inspection of every Nham product during stuffing. The microbiological hazard in Nham could be reduced in the fermentation process. The critical limit of the pH of Nham was set at lower than 4.6. Since this product is not cooked during processing, finally, educating the consumer, by providing information on the label such as "safe if cooked before consumption", could be an alternative way to prevent the microbiological hazards of this product.

  16. Examining the ground layer of St. Anthony from Padua 19th century oil painting by Raman spectroscopy, scanning electron microscopy and X-ray diffraction

    Science.gov (United States)

    Vančo, Ľubomír; Kadlečíková, Magdaléna; Breza, Juraj; Čaplovič, Ľubomír; Gregor, Miloš

    2013-01-01

    In this paper we studied the material composition of the ground layer of a neoclassical painting. We used Raman spectroscopy (RS) as a prime method. Thereafter scanning electron microscopy combined with energy dispersive spectroscopy (SEM-EDS) and X-ray powder diffraction (XRD) were employed as complementary techniques. The painting inspected was of the side altar in King St. Stephen's Church in Galanta (Slovakia), signed and dated by Jos. Chr. Mayer 1870. Analysis was carried out on both covered and uncovered ground layers. Four principal compounds (barite, lead white, calcite, dolomite) and two minor compounds (sphalerite, quartz) were identified. This ground composition is consistent with the 19th century painting technique used in Central Europe consisting of white pigments and white fillers. Transformation of lead white occurred under laser irradiation. Subdominant Raman peaks of the components were measured. The observed results elucidate useful partnership of RS and SEM-EDS measurements supported by X-ray powder diffraction as well as possibilities and limitations of non-destructive analysis of covered lower layers by RS.

  17. Examining the ground layer of St. Anthony from Padua 19th century oil painting by Raman spectroscopy, scanning electron microscopy and X-ray diffraction

    International Nuclear Information System (INIS)

    Vančo, Ľubomír; Kadlečíková, Magdaléna; Breza, Juraj; Čaplovič, Ľubomír; Gregor, Miloš

    2013-01-01

    Highlights: ► Raman spectroscopic examination of uncovered and covered paint layers of a real painting. ► Deconvolution of Raman peaks of lead white. ► Comparison of results with energy-dispersive analysis and X-ray diffraction. - Abstract: In this paper we studied the material composition of the ground layer of a neoclassical painting. We used Raman spectroscopy (RS) as a prime method. Thereafter scanning electron microscopy combined with energy dispersive spectroscopy (SEM–EDS) and X-ray powder diffraction (XRD) were employed as complementary techniques. The painting inspected was of the side altar in King St. Stephen's Church in Galanta (Slovakia), signed and dated by Jos. Chr. Mayer 1870. Analysis was carried out on both covered and uncovered ground layers. Four principal compounds (barite, lead white, calcite, dolomite) and two minor compounds (sphalerite, quartz) were identified. This ground composition is consistent with the 19th century painting technique used in Central Europe consisting of white pigments and white fillers. Transformation of lead white occurred under laser irradiation. Subdominant Raman peaks of the components were measured. The observed results elucidate useful partnership of RS and SEM–EDS measurements supported by X-ray powder diffraction as well as possibilities and limitations of non-destructive analysis of covered lower layers by RS.

  18. A Synthesis of Star Calibration Techniques for Ground-Based Narrowband Electron-Multiplying Charge-Coupled Device Imagers Used in Auroral Photometry

    Science.gov (United States)

    Grubbs, Guy II; Michell, Robert; Samara, Marilia; Hampton, Don; Jahn, Jorg-Micha

    2016-01-01

    A technique is presented for the periodic and systematic calibration of ground-based optical imagers. It is important to have a common system of units (Rayleighs or photon flux) for cross comparison as well as self-comparison over time. With the advancement in technology, the sensitivity of these imagers has improved so that stars can be used for more precise calibration. Background subtraction, flat fielding, star mapping, and other common techniques are combined in deriving a calibration technique appropriate for a variety of ground-based imager installations. Spectral (4278, 5577, and 8446 A ) ground-based imager data with multiple fields of view (19, 47, and 180 deg) are processed and calibrated using the techniques developed. The calibration techniques applied result in intensity measurements in agreement between different imagers using identical spectral filtering, and the intensity at each wavelength observed is within the expected range of auroral measurements. The application of these star calibration techniques, which convert raw imager counts into units of photon flux, makes it possible to do quantitative photometry. The computed photon fluxes, in units of Rayleighs, can be used for the absolute photometry between instruments or as input parameters for auroral electron transport models.

  19. NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT

    Directory of Open Access Journals (Sweden)

    Yu. Yu. Zabalueva

    2016-01-01

    Full Text Available Abstract The article presents the results of the study on nutritional value of the uncooked smoked pork product with the complex brine. It was found that the use of the starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum in an amount of 5% by weight of the raw materials and the aqueous extract of dog-rose hips (Rosa Davurica in an amount of 0.5% by weight of the raw materials, as recipe ingredients of the brine, allows reducing the duration of the drying process by 24 hours and the salting process also by 24 hours.It was found that the product meets the requirements of the standard for this type of products by the content of protein (13.2% and fat (27.8%. The uncooked smoked pork loin, which was made using starter cultures on the basis of Lactobacillus brevis and Lactobacillus fermentum and the aqueous extract of dog-rose hips, is close to the recommended ratio of PUFAs : MUFAs : SFAs (10:60:30. The authors also noted that the presence of ascorbic acid in the extract led to a significant decrease in the residual amount of sodium nitrite by almost three times in the innovative smoked pork product, which increased its food safety.The results of the study showed that addition of the starter cultures L. brevis and L. fermentum and the extract of dog-rose hips (Rosa Davurica to the brine during salting had a positive effect on the formation of the sensory characteristics of the pork loin: taste, aroma, color and its structural and mechanical properties. The product had the more monolithic, firm texture and rich color. The research on the quantitative detection of viable cells of L. brevis and L. fermentum in the uncooked smoked pork loin «Pikantnaya» was also done in this work. It was found that on the 25th day of storage, the total number of viable cells in the loin was 1*107 CFU/g, which corresponded to the requirements for the probiotic products.

  20. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth.

    Science.gov (United States)

    Di Gioia, Diana; Mazzola, Giuseppe; Nikodinoska, Ivana; Aloisio, Irene; Langerholc, Tomaz; Rossi, Maddalena; Raimondi, Stefano; Melero, Beatriz; Rovira, Jordi

    2016-10-17

    In meat fermented foods, Clostridium spp. growth is kept under control by the addition of nitrite. The growing request of consumers for safer products has led to consider alternative bio-based approaches, the use of protective cultures being one of them. This work is aimed at checking the possibility of using two Lactobacillus spp. strains as protective cultures against Clostridium spp. in pork ground meat for fermented salami preparation. Both Lactobacillus strains displayed anti-clostridia activity in vitro using the spot agar test and after co-culturing them in liquid medium with each Clostridium strain. Only one of them, however, namely L. plantarum PCS20, was capable of effectively surviving in ground meat and of performing anti-microbial activity in carnis in a challenge test where meat was inoculated with the Clostridium strain. Therefore, this work pointed out that protective cultures can be a feasible approach for nitrite reduction in fermented meat products. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. 76 FR 45769 - Notice of Request for Extension of Approval of an Information Collection; Pork and Poultry...

    Science.gov (United States)

    2011-08-01

    ...] Notice of Request for Extension of Approval of an Information Collection; Pork and Poultry Products From... regulations for pork and poultry products from Mexico transiting the United States. DATES: We will consider... information on pork and poultry products from Mexico transiting the United States, contact Dr. Lynette...

  2. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Science.gov (United States)

    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...

  3. Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector

    NARCIS (Netherlands)

    Grunert, K.G.; Wognum, P.M.; Trienekens, J.H.; Wever, M.; Scholderer, J.; Veflen Olsen, N.

    2011-01-01

    Consumers differ in their demands, and this may have implications for the type of supply chain governance that is most suitable for serving them. We present a segmentation of pork consumers in the EU based on their food-related lifestyles and demands for different pork products. We then present an

  4. 78 FR 14909 - Pork Promotion, Research, and Consumer Information Program; Section 610 Review

    Science.gov (United States)

    2013-03-08

    ... of an Agricultural Marketing Service (AMS) review of the Pork Promotion, Research, and Consumer... DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 1230 [Doc. No. AMS-LS-07-0143] Pork Promotion, Research, and Consumer Information Program; Section 610 Review AGENCY: Agricultural...

  5. Consumer satisfaction with pork meat and derived products in five European countries.

    Science.gov (United States)

    Resano, Helena; Perez-Cueto, Federico J A; de Barcellos, Marcia D; Veflen-Olsen, Nina; Grunert, Klaus G; Verbeke, Wim

    2011-02-01

    This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers. Copyright © 2010 Elsevier Ltd. All rights reserved.

  6. GLAMUR case-study report: The comparison of three Dutch pork cases (Tasks 3.5)

    NARCIS (Netherlands)

    Oostindië, H.A.; Horlings, L.G.; Broekhuizen, van R.E.; Hees, E.

    2015-01-01

    This report presents the case study results of local-global pork chain performances in The Netherlands. As part of Work Package 3, this case study was carried out in cooperation with our Italian GLAMUR partner. The Dutch pork production sector came up after World War 2 and developed into a highly

  7. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork

    DEFF Research Database (Denmark)

    Nieminen, Timo T.; Dalgaard, Paw; Björkroth, Johanna

    2016-01-01

    Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4°C. Of the 48 volatile compounds...

  8. Prediction of pork loin quality using online computer vision system and artificial intelligence model.

    Science.gov (United States)

    Sun, Xin; Young, Jennifer; Liu, Jeng-Hung; Newman, David

    2018-06-01

    The objective of this project was to develop a computer vision system (CVS) for objective measurement of pork loin under industry speed requirement. Color images of pork loin samples were acquired using a CVS. Subjective color and marbling scores were determined according to the National Pork Board standards by a trained evaluator. Instrument color measurement and crude fat percentage were used as control measurements. Image features (18 color features; 1 marbling feature; 88 texture features) were extracted from whole pork loin color images. Artificial intelligence prediction model (support vector machine) was established for pork color and marbling quality grades. The results showed that CVS with support vector machine modeling reached the highest prediction accuracy of 92.5% for measured pork color score and 75.0% for measured pork marbling score. This research shows that the proposed artificial intelligence prediction model with CVS can provide an effective tool for predicting color and marbling in the pork industry at online speeds. Copyright © 2018 Elsevier Ltd. All rights reserved.

  9. Tuning the hybridization and magnetic ground state of electron and hole doped CeOs2Al10 : An x-ray spectroscopy study

    Science.gov (United States)

    Chen, Kai; Sundermann, Martin; Strigari, Fabio; Kawabata, Jo; Takabatake, Toshiro; Tanaka, Arata; Bencok, Peter; Choueikani, Fadi; Severing, Andrea

    2018-04-01

    Here we present linear and circular polarized soft x-ray absorption spectroscopy (XAS) data at the Ce M4 ,5 edges of the electron (Ir) and hole-doped (Re) Kondo semiconductor CeOs2Al10 . Both substitutions have a strong impact on the unusual high Néel temperature TN=28.5 K, and also the direction of the ordered moment in case of Ir. The substitution dependence of the linear dichroism is weak thus validating the crystal-field description of CeOs2Al10 being representative for the Re and Ir substituted compounds. The impact of electron and hole doping on the hybridization between conduction and 4 f electrons is related to the amount of f0 in the ground state and reduction of x-ray magnetic circular dichroism. A relationship of c f -hybridization strength and enhanced TN is discussed. The direction and doping dependence of the circular dichroism strongly supports the idea of strong Kondo screening along the crystallographic a direction.

  10. A survey of Mexican retail chain stores for fresh U.S. pork.

    Science.gov (United States)

    Huerta-Leidenz, N; Howard, S T; Ruíz Flores, A; Ngapo, T M; Belk, K E

    2016-09-01

    An overview of fresh US pork in the Mexican market was achieved by surveying fresh US pork packages (n=342) for sale in five Mexican cities. Data on cut, primal/sub-primal from which the cut was sourced, subcutaneous and seam fat thicknesses, marbling scores, and presence of bone were collated. The most prevalent identifiable retail cuts were milanesa (thin slice of pork, breaded or non-breaded) and trozos (diced pork) derived primarily from the leg and accounting for 68% of the total US pork on sale. Over 90% of the retail cuts were trimmed to 3.2mm or less of external fat and the average marbling score was 2.26. Differences in distribution and fat measures were observed with chain, location and socio-economic status of clientele indicating potential for a targeted marketing approach in Mexico. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

  11. Frequency of hepatitis E virus, rotavirus and porcine enteric calicivirus at various stages of pork carcass processing in two pork processing plants.

    Science.gov (United States)

    Jones, Tineke H; Muehlhauser, Victoria

    2017-10-16

    Hepatitis E virus (HEV), rotavirus (RV), and porcine enteric calicivirus (PEC) infections are common in swine and raises concerns about the potential for zoonotic transmission through undercooked meat products. Enteric viruses can potentially contaminate carcasses during meat processing operations. There is a lack of information on the prevalence and control of enteric viruses in the pork processing chain. This study compared the incidence and levels of contamination of hog carcasses with HEV, RV and PEC at different stages of the dressing process. A total of 1000 swabs were collected from 2 pork processing plants on 10 separate occasions over the span of a year. The samples were obtained from random sites on hog carcasses at 4 dressing stages (plant A: bleeding, dehairing, pasteurization, and evisceration; plant B: bleeding, skinning, evisceration, and washing) and from meat cuts. Numbers of genome copies (gc) of HEV, RV and PEC were determined by RT-qPCR. RV and PEC were detected in 100%, and 18% of samples, respectively, after bleeding for plant A and in 98%, and 36% of samples, respectively, after bleeding for plant B. After evisceration, RV and PEC were detected in 21% and 3% of samples, respectively, for plant A and in 1%, and 0% of samples, respectively for plant B. RV and PEC were detected on 1%, and 5% of pork cuts, respectively, for plant A and on 0%, and 0% of pork cuts, respectively, for plant B. HEV was not detected in any pork carcass or retail pork samples from plants A or B. The frequency of PEC and RV on pork is progressively reduced along the pork processing chain but the viruses were not completely eliminated. The findings suggest that consumers could be at risk when consuming undercooked meat contaminated with pathogenic enteric viruses. Crown Copyright © 2017. Published by Elsevier B.V. All rights reserved.

  12. Food Safety Perceptions and Practices among Smallholder Pork Value Chain Actors in Hung Yen Province, Vietnam.

    Science.gov (United States)

    Dang-Xuan, Sinh; Nguyen-Viet, Hung; Meeyam, Tongkorn; Fries, Reinhard; Nguyen-Thanh, Huong; Pham-Duc, Phuc; Lam, Steven; Grace, Delia; Unger, Fred

    2016-09-01

    Pork safety is an important public health concern in Vietnam and is a shared responsibility among many actors along the pork value chain. We examined the knowledge, perceptions, and practices regarding food safety, disease, and health risk among selected pork value chain actors (slaughterhouse owners and workers, people living around slaughterhouses, pork sellers, consumers, and veterinary and public health staff) in three districts in Hung Yen Province, Vietnam. We randomly selected 52 pork value chain actors to be surveyed through questionnaires, observation checklists, key informant interviews, and focus group discussions. Most slaughterhouse workers acquired knowledge and experience of food safety through "learning by doing" rather than from training by a veterinary or public health professional. Both slaughterhouse worker and pork seller groups had some accurate perceptions about pig diseases and foodborne diseases; however, misperceptions of risk and, especially, of zoonoses were present. Furthermore, while workers and sellers often use cloths to dry the meat and clean equipment, they did not think this was a risk for meat contamination. Moreover, when sellers wear protective equipment, such as gloves, masks, or hats, consumers perceive that the sellers may have health issues they are trying to conceal and so consumers avoid buying from them. The perceived freshness of pork, along with trust in the seller and in the pork production process, were strong indicators of consumer preference. And yet, pork value chain actors tend to trust their own individual food safety practices more, rather than the practices of other actors along the chain. Veterinary and public health staff emphasized the gap between regulations and food safety practices. Education and training on food safety risks and proper handling are priorities, along with integrated and intensive efforts to improve food safety among pork value chain actors.

  13. Models including electron correlation in relation to Fock's proposed expansion of the ground-state wave function of He-like atomic ions

    Energy Technology Data Exchange (ETDEWEB)

    Glasser, M. L.; March, N. H.; Nieto, L. M. [Departamento de Fisica Teorica, Atomica y Optica, Universidad de Valladolid, ES-47011 Valladolid, Spain and Department of Physics, Clarkson University, Potsdam, New York 13699 (United States); Department of Physics, University of Antwerp, BE-2020 Antwerp, Belgium and Department of Theoretical Chemistry, University of Oxford, Oxford OX1 2JD (United Kingdom); Departamento de Fisica Teorica, Atomica y Optica, Universidad de Valladolid, ES-47011 Valladolid (Spain)

    2011-12-15

    Here attention is first drawn to the importance of gaining insight into Fock's early proposal for expanding the ground-state wave function for He-like atomic ions in hyperspherical coordinates. We approach the problem via two solvable models, namely, (i) the s-term model put forth by Temkin [Phys. Rev. 126, 130 (1962)] and (ii) the Hookean atom model proposed by Kestner and Sinanoglu [Phys. Rev. 128, 2687 (1962)]. In both cases the local kinetic energy can be obtained explicitly in hyperspherical coordinates. Separation of variables occurs in both model wave functions, though in a different context in the two cases. Finally, a k-space formulation is proposed that should eventually result in distinctive identifying characteristics of Fock's nonanalyticities for He-like atomic ions when both electrons are close to the nucleus.

  14. Direct observation of electronic and nuclear ground state splitting in external magnetic field by inelastic neutron scattering on oxidized ferrocene and ferrocene containing polymers

    Science.gov (United States)

    Appel, Markus; Frick, Bernhard; Elbert, Johannes; Gallei, Markus; Stühn, Bernd

    2015-01-01

    The quantum mechanical splitting of states by interaction of a magnetic moment with an external magnetic field is well known, e.g., as Zeeman effect in optical transitions, and is also often seen in magnetic neutron scattering. We report excitations observed in inelastic neutron spectroscopy on the redox-responsive polymer poly(vinylferrocene). They are interpreted as splitting of the electronic ground state in the organometallic ferrocene units attached to the polymer chain where a magnetic moment is created by oxidation. In a second experiment using high resolution neutron backscattering spectroscopy we observe the hyperfine splitting, i.e., interaction of nuclear magnetic moments with external magnetic fields leading to sub-μeV excitations observable in incoherent neutron spin-flip scattering on hydrogen and vanadium nuclei.

  15. Ground testing and flight demonstration of charge management of insulated test masses using UV-LED electron photoemission

    Science.gov (United States)

    Saraf, Shailendhar; Buchman, Sasha; Balakrishnan, Karthik; Lui, Chin Yang; Soulage, Michael; Faied, Dohy; Hanson, John; Ling, Kuok; Jaroux, Belgacem; Suwaidan, Badr Al; AlRashed, Abdullah; Al-Nassban, Badr; Alaqeel, Faisal; Harbi, Mohammed Al; Salamah, Badr Bin; Othman, Mohammed Bin; Qasim, Bandar Bin; Alfauwaz, Abdulrahman; Al-Majed, Mohammed; DeBra, Daniel; Byer, Robert

    2016-12-01

    The UV-LED mission demonstrates the precise control of the potential of electrically isolated test masses. Test mass charge control is essential for the operation of space accelerometers and drag-free sensors which are at the core of geodesy, aeronomy and precision navigation missions as well as gravitational wave experiments and observatories. Charge management using photoelectrons generated by the 254 nm UV line of Hg was first demonstrated on Gravity Probe B and is presently part of the LISA Pathfinder technology demonstration. The UV-LED mission and prior ground testing demonstrates that AlGaN UVLEDs operating at 255 nm are superior to Hg lamps because of their smaller size, lower power draw, higher dynamic range, and higher control authority. We show laboratory data demonstrating the effectiveness and survivability of the UV-LED devices and performance of the charge management system. We also show flight data from a small satellite experiment that was one of the payloads on KACST’s SaudiSat-4 mission that demonstrates ‘AC charge control’ (UV-LEDs and bias are AC modulated with adjustable relative phase) between a spherical test mass and its housing. The result of the mission brings the UV-LED device Technology Readiness Level (TRL) to TRL-9 and the charge management system to TRL-7. We demonstrate the ability to control the test mass potential on an 89 mm diameter spherical test mass over a 20 mm gap in a drag-free system configuration, with potential measured using an ultra-high impedance contact probe. Finally, the key electrical and optical characteristics of the UV-LEDs showed less than 7.5% change in performance after 12 months in orbit.

  16. Ground testing and flight demonstration of charge management of insulated test masses using UV-LED electron photoemission

    International Nuclear Information System (INIS)

    Saraf, Shailendhar; Buchman, Sasha; Balakrishnan, Karthik; Lui, Chin Yang; Alfauwaz, Abdulrahman; DeBra, Daniel; Soulage, Michael; Faied, Dohy; Hanson, John; Ling, Kuok; Jaroux, Belgacem; Suwaidan, Badr Al; AlRashed, Abdullah; Al-Nassban, Badr; Alaqeel, Faisal; Harbi, Mohammed Al; Salamah, Badr Bin; Othman, Mohammed Bin; Qasim, Bandar Bin; Al-Majed, Mohammed

    2016-01-01

    The UV-LED mission demonstrates the precise control of the potential of electrically isolated test masses. Test mass charge control is essential for the operation of space accelerometers and drag-free sensors which are at the core of geodesy, aeronomy and precision navigation missions as well as gravitational wave experiments and observatories. Charge management using photoelectrons generated by the 254 nm UV line of Hg was first demonstrated on Gravity Probe B and is presently part of the LISA Pathfinder technology demonstration. The UV-LED mission and prior ground testing demonstrates that AlGaN UVLEDs operating at 255 nm are superior to Hg lamps because of their smaller size, lower power draw, higher dynamic range, and higher control authority. We show laboratory data demonstrating the effectiveness and survivability of the UV-LED devices and performance of the charge management system. We also show flight data from a small satellite experiment that was one of the payloads on KACST’s SaudiSat-4 mission that demonstrates ‘AC charge control’ (UV-LEDs and bias are AC modulated with adjustable relative phase) between a spherical test mass and its housing. The result of the mission brings the UV-LED device Technology Readiness Level (TRL) to TRL-9 and the charge management system to TRL-7. We demonstrate the ability to control the test mass potential on an 89 mm diameter spherical test mass over a 20 mm gap in a drag-free system configuration, with potential measured using an ultra-high impedance contact probe. Finally, the key electrical and optical characteristics of the UV-LEDs showed less than 7.5% change in performance after 12 months in orbit. (paper)

  17. Perceptions of pork and modern pig breeding among Danish consumers

    DEFF Research Database (Denmark)

    Bredahl, Lone; Poulsen, Carsten Stig

    2002-01-01

    This project report summarises the results of a focus group survey of Danish consumers. This survey was conducted by the MAPP Centre in connection with the project 'Sustainability in the production of pork with improved nutritional and eating quality using strategic feeding in outdoor production...... the Univeristy of Uppsala, the University of Bristol and INRA - INRA as the coordinator of this part of the project. The focus groups were held in Danish following a Danish interview guide, but the results are presented in English in this report for the benefit of the project participants and other interested...

  18. Artificial neural network model of pork meat cubes osmotic dehydration

    OpenAIRE

    Pezo, Lato L.; Ćurčić, Biljana Lj.; Filipović, Vladimir S.; Nićetin, Milica R.; Koprivica, Gordana B.; Mišljenović, Nevena M.; Lević, Ljubinko B.

    2013-01-01

    Mass transfer of pork meat cubes (M. triceps brachii), shaped as 1x1x1 cm, during osmotic dehydration (OD) and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w), temperature (20-50ºC), and immersion time (1-5 h) in terms of water loss (WL), solid gain (SG), final dry matter content (DM), and water activity (aw), were investigated using experimental results. Five artificial neural net...

  19. Epidemiology and control measures for Salmonella in pigs and pork

    DEFF Research Database (Denmark)

    Wong, Danilo Lo Fo; Hald, Tine; Wolf, P. J. van der

    2002-01-01

    at the abattoir and during lairage, exposing negative pigs to Salmonella. Positive pigs carry Salmonella on the skin, in the gastro-intestinal system or in the mouth. The (cross-)contamination of carcasses is basically a matter of redistributing the Salmonella bacteria from the positive pigs during the various...... slaughter processes. Although the manufacturing and retail levels of pork production depend on the quality of raw materials that are delivered, they share the responsibility for the quality and safety of the end products reaching the consumer. At this level and onwards, the three main factors which...

  20. Inactivation of pathogens on pork by steam-ultrasound treatment

    DEFF Research Database (Denmark)

    Morild, Rikke K; Christiansen, Pia; Sørensen, Anders Morten Hay

    2011-01-01

    The objective of the study was to evaluate a new pathogen inactivation concept that combines application of pressurized steam simultaneously with high-power ultrasound through a series of nozzles. On skin and meat surfaces of pork jowl samples, counts of total viable bacteria were reduced by 1...... in reduction was observed between samples inoculated with 10(4) CFU/cm(2) and those inoculated with 10(7) CFU/cm(2), and cold storage of samples for 24 h at 5°C after steam-ultrasound treatment did not lead to changes in recovery of bacteria....

  1. Evaluation of dried salted pork ham and neck quality

    OpenAIRE

    Simona Kunová; Juraj Čuboň; Ondřej Bučko; Miroslava Kačániová; Jana Tkáčová; Lukáš Hleba; Peter Haščík; Ľubomír Lopašovský

    2015-01-01

    The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions.  Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 °C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, f...

  2. Correlated kinetic energy density functional of ground states of harmonically confined two-electron atoms for arbitrary interparticle interaction

    International Nuclear Information System (INIS)

    Amovilli, C; March, N H

    2012-01-01

    Utilizing the earlier work of Holas et al (2003 Phys. Lett. A 310 451) and the more recent contribution of Akbari et al (2009 Phys. Rev. A 80 032509), we construct an integral equation for the relative motion (RM) contribution t RM (r) to the correlated kinetic energy density for modelling two-electron atoms with harmonic confinement but arbitrary interparticle interaction. It is stressed that t RM = t RM [f(G)], where f(G) is the atomic scattering factor: the Fourier transform of the density ρ(r). As a simple illustrative example of this functional relation for the correlated kinetic energy density, the harmonic Moshinsky case is investigated, the scattering factor then having a Gaussian form. (paper)

  3. Elves and associated electron density changes due to cloud-to-ground and in-cloud lightning discharges

    Science.gov (United States)

    Marshall, R. A.; Inan, U. S.; Glukhov, V. S.

    2010-04-01

    A 3-D finite difference time domain model is used to simulate the lightning electromagnetic pulse (EMP) and its interaction with the lower ionosphere. Results agree with the frequently observed, doughnut-shaped optical signature of elves but show that the structure exhibits asymmetry due to the presence of Earth's ambient magnetic field. Furthermore, in-cloud (horizontal) lightning channels produce observable optical emissions without the doughnut shape and, in fact, produce a much stronger optical output for the same channel current. Electron density perturbations associated with elves are also calculated, with contributions from attachment and ionization. Results presented as a function of parameters such as magnetic field direction, dipole current orientation, altitude and amplitude, and ambient ionospheric density profile demonstrate the highly nonlinear nature of the EMP-ionosphere interaction. Ionospheric effects of a sequence of in-cloud discharges are calculated, simulating a burst of in-cloud lightning activity and resulting in large density changes in the overlying ionosphere.

  4. Electronic spectral study of interaction of electron donor – acceptor dyes in the ground and excited state with a metal ion. Effect of molecular structure of the dye

    International Nuclear Information System (INIS)

    Sardar, Sanjib Kr; Mandal, Prasun K.; Bagchi, Sanjib

    2014-01-01

    Interaction of manganese (II) ion with electron donor (D)–acceptor (A) dyes having symmetric D–A–D configuration of chromophores (ketocyanine dye) and the corresponding parent merocyanines (D–A configuration) in acetonitrile has been compared by monitoring the electronic absorption, and steady state and time resolved fluorescence characteristics of the dyes. Absorption spectral studies point to the formation of a 1:1 metal ion–dye (S 0 -state) complex. Equilibrium constant (K 0 ) and other thermodynamic parameters for complex formation have been determined for all the systems. Symmetric ketocyanine dyes (D–A–D) form stronger complex than the corresponding dye with D–A configuration. Quenching of fluorescence is caused due to complex formation with the cation. However, for very low concentration of salts, where complex formation is insignificant, an enhancement of fluorescence intensity takes place due to addition of salt. The absorption band of the dye undergoes a slight blue shift in the same concentration range of the metal ion. Fluorescence life time of the excited state also increases with an increase in salt concentration in that concentration range. Results have been explained in terms of formation of a weak association complex where one or more cations replace equivalent solvent molecules in the cybotatic region around the dye. The binding constant of the association complex involving cation and the dye (S 1 -state) has been determined. While the value of the binding constant is higher for a symmetric D–A–D dye relative to that for the corresponding dye with D–A configuration, the extent of fluorescence enhancement for the latter is larger. Values of decay constant for the different photophysical processes have been calculated. Formation of association complex in the S 1 -state is characterised by a slower nonradiative decay of S 1 -state of the dyes. -- Highlights: • A ketocyanine dye forms 1:1 complex with metal ions. • Slight

  5. A theoretical-spectroscopy, ab initio-based study of the electronic ground state of 121SbH3

    International Nuclear Information System (INIS)

    Yurchenko, Sergei N.; Carvajal, Miguel; Yachmenev, Andrey; Thiel, Walter; Jensen, Per

    2010-01-01

    For the stibine isotopologue 121 SbH 3 , we report improved theoretical calculations of the vibrational energies below 8000 cm -1 and simulations of the rovibrational spectrum in the 0-8000 cm -1 region. The calculations are based on a refined ab initio potential energy surface and on a new dipole moment surface obtained at the coupled cluster CCSD(T) level. The theoretical results are compared with the available experimental data in order to validate the ab initio surfaces and the TROVE computational method [Yurchenko SN, Thiel W, Jensen P. J Mol Spectrosc 2007;245:126-40] for calculating rovibrational energies and simulating rovibrational spectra of arbitrary molecules in isolated electronic states. A number of predicted vibrational energies of 121 SbH 3 are provided in order to stimulate new experimental investigations of stibine. The local-mode character of the vibrations in stibine is demonstrated through an analysis of the results in terms of local-mode theory.

  6. Magnetic Resonance Imaging: A Tool for Pork Pie Development

    Science.gov (United States)

    Gaunt, Adam P.; Morris, Robert H.; Newton, Michael I.

    2013-01-01

    The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help to preserve the pie. The properties of the jelly are such that it will ingress into the pastry crust causing undesirable softening. The jelly is traditionally produced by simmering pig trotters with seasoning for several hours. In this work we demonstrate the potential of magnetic resonance imaging (MRI) as a tool for investigating the conditions required for producing jellies with different properties and present two examples of this use. Firstly we demonstrate that MRI can determine the ability of water to diffuse through the jelly which is critical in minimizing the amount of moisture moving from the jelly to the crust. Secondly, the impact of jelly temperature on the penetration length into the crust is investigated. These examples highlight the power of MRI as a tool for food assessment. PMID:28239124

  7. Mexican consumers at the point of meat purchase. Pork choice.

    Science.gov (United States)

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

    2018-01-01

    Use of within-consumer preference replication and systematic image manipulation in surveying showed that consumers in four cities across Mexico had similar strategies for pork choice. New surveying tools also determined preferred levels of the characteristics used in the decision-making process. The most important choice criteria were colour (31% chose dark and 21% light red), and fat cover (42% chose lean and 8% fatty). Marbling and drip were less used, but are nevertheless important given that 21% of consumers used three or four characteristics to make their choice. Split colour and marbling preferences and a range of acceptable limits for both, and a preference for the leanest fat cover available were observed. Preferences within the normal range of pork colour, fat cover achieved through trimming and drip countered by an absorbent pad all favour industry practice. Unfortunately, preferences for minimal or no marbling and fat cover likely result in a compromised gustative experience for many Mexican consumers. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

  8. Artificial neural network model of pork meat cubes osmotic dehydratation

    Directory of Open Access Journals (Sweden)

    Pezo Lato L.

    2013-01-01

    Full Text Available Mass transfer of pork meat cubes (M. triceps brachii, shaped as 1x1x1 cm, during osmotic dehydration (OD and under atmospheric pressure was investigated in this paper. The effects of different parameters, such as concentration of sugar beet molasses (60-80%, w/w, temperature (20-50ºC, and immersion time (1-5 h in terms of water loss (WL, solid gain (SG, final dry matter content (DM, and water activity (aw, were investigated using experimental results. Five artificial neural network (ANN models were developed for the prediction of WL, SG, DM, and aw in OD of pork meat cubes. These models were able to predict process outputs with coefficient of determination, r2, of 0.990 for SG, 0.985 for WL, 0.986 for aw, and 0.992 for DM compared to experimental measurements. The wide range of processing variables considered for the formulation of these models, and their easy implementation in a spreadsheet calculus make it very useful and practical for process design and control.

  9. Differences in quality characteristics of normal, PSE and DFD pork.

    Science.gov (United States)

    van der Wal, P G; Bolink, A H; Merkus, G S

    1988-01-01

    Differences in water-holding capacity, colour and tenderness/toughness were studied in 21 pork loins belonging to three quality categories, i.e. dark firm dry (DFD), normal and pale soft exudative (PSE). The division into the three groups was based upon the ultimate pH-values of the loins ( 6·4). The PSE loins were characterized by a poor waterholding capacity, higher cooking loss and paler colour in contrast to the DFD category. The normal loins took an intermediate position. Neither sarcomere length, determined on fresh muscle tissue, nor Armour tenderometer values showed significant differences between the various quality categories. This was in contrast to the Warner-Bratzler (W-B) shear force values, determined on cooked loins, which had the lowest values in the DFD category. A strong relationship between the W-B values and the cooking losses was found. It was concluded that neither sarcomere length nor Armour tenderometer measurements were able to predict the shear force values of cooked pork loins. Copyright © 1989. Published by Elsevier Ltd.

  10. Efficacy testing and market research for the pork industry

    Science.gov (United States)

    Sivinski, Jacek S.

    Low dose (less than 30 krad) gamma irradiation of Trichinella spiralis infected pork renders the parasites sexually sterile and blocks maturation of the ingested larvae in the host gut. Irradiation of freshly slaughtered, market weight hog carcasses indicate that larvae throughout the carcass have essentially identical sensitivities to radiation. The research data indicate that 30 krad of 0.66 MeV gammas can be delivered to market weight, split carcasses with acceptable uniformity, and that such a dose can provide a substantial margin of safety for human consumption of even heavily infected meat. Feasibility studies of pork irradiation in commercial operations have shown the process to be technically, economically, and financially feasible. Treatment during the first four years of operation in a 2,000 hog per day plant will cost about 0.0034 dollars per pound and 0.0011 dollars per pound thereafter. Social and political feasibility are addressed in a 1,000-family consumer survey completed in the first quarter of 1984.

  11. Efficacy testing and market research for the pork industry

    International Nuclear Information System (INIS)

    Sivinski, J.S.

    1985-01-01

    Low dose (less than 30 krad) gamma irradiation of Trichinella spiralis infected pork renders the parasites sexually sterile and blocks maturation of the ingested larvae in the host gut. Irradiation of freshly slaughtered, market weight hog carcasses indicate that larvae throughout the carcass have essentially identical sensitivities to radiation. The research data indicate that 30 krad of 0.66 MeV gammas can be delivered to market weight, split carcasses with acceptable uniformity, and that such a dose can provide a substantial margin of safety for human consumption of even heavily infected meat. Feasibility studies of pork irradiation in commercial operations have shown the process to be technically, economically, and financially feasible. Treatment during the first four years of operation in a 2,000 hog per day plant will cost about 0.0034 dollars per pound and 0.0011 dollars per pound thereafter. Social and political feasibility are addressed in a 1,000-family consumer survey completed in the first quarter of 1984. (author)

  12. Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef.

    Science.gov (United States)

    Møller, C O A; Sant'Ana, A S; Hansen, S K H; Nauta, M J; Silva, L P; Alvarenga, V O; Maffei, D; Silva, F F P; Lopes, J T; Franco, B D G M; Aabo, S; Hansen, T B

    2016-06-02

    In a previous study, a model was developed to describe the transfer and survival of Salmonella during grinding of pork (Møller, C.O.A., Nauta, M.J., Christensen, B.B., Dalgaard, P., Hansen, T.B., 2012. Modelling transfer of Salmonella typhimurium DT104 during simulation of grinding of pork. Journal of Applied Microbiology 112 (1), 90-98). The robustness of this model is now evaluated by studying its performance for predicting the transfer and survival of Salmonella spp. and Listeria monocytogenes during grinding of different types of meat (pork and beef), using two different grinders, different sizes and different numbers of pieces of meats to be ground. A total of 19 grinding trials were collected. Acceptable Simulation Zone (ASZ), visual inspection of the data, Quantitative Microbiological Risk Assessment (QMRA), as well as the Total Transfer Potential (TTP) were used as approaches to evaluate model performance and to access the quality of the cross contamination model predictions. Using the ASZ approach and considering that 70% of the observed counts have to be inside a defined acceptable zone of ±0.5 log10CFU per portion, it was found that the cross contamination parameters suggested by Møller et al. (2012) were not able to describe all 19 trials. However, for each of the collected grinding trials, the transfer event was well described when fitted to the model structure proposed by Møller et al. (2012). Parameter estimates obtained by fitting observed trials performed at different conditions, such as size and number of pieces of meat to be ground, may not be applied to describe cross contamination of unlike processing. Nevertheless, the risk estimates, as well as the TTP, revealed that the risk of disease may be reduced when the grinding of meat is performed in a grinder made of stainless steel (for all surfaces in contact with the meat), using a well-sharpened knife and holding at room temperatures lower than 4°C. Copyright © 2016 Elsevier B.V. All

  13. Characterization of the pork market in nine municipalities in the department of Boyacá, Colombia

    Directory of Open Access Journals (Sweden)

    Diana Constanza Beltrán Hernández

    2014-05-01

    Full Text Available The pork market in the department of Boyacá is subject to fluctuations and instability, exposing it to the producer in unfavorable prices, ignorance of the quality of their product and low profitability. This research establishes the characteristics of the marketing pork systems in nine municipalities, to identify the aspects that contribute to improve the structure of formal marketing and to benefit the producer, sale points and final consumer. The potential for pork supply in volume and quality was determined, it was identified the marketing channels, we identified the motivators or inhibitors of pork purchase, his position in relation to the other meats, and the market potential, according to the existing marketing channels and it was established the requirements, in terms of presentation and pork price, in points of consumption. The statistical analysis was based on an analytical synthetic method, as it is based on the decomposition of the object of study, analyzing each and every one of the actors involved in the process. It was determined that the potential of pork production is relatively low. Both for producers, points of sale and local consumption, the main motivator of consumption is the palatability and the main inhibitor is the risk of transmission of the virus H1N1. It is concluded that the pork industry in Boyacá is in an evolutionary process that requires a continuing advice in production and marketing, and promotional consumption campaigns, in addition to the standardization of prices.

  14. Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork.

    Science.gov (United States)

    Verbeke, W; Van Oeckel, M J; Warnants, N; Viaene, J; Boucqué, C V

    1999-10-01

    Changes at consumer level, as well as an image decline of the meat sector, resulted in considerable decreases of fresh meat consumption. Consumer orientation is considered as a prerequisite to slow down or reverse the adverse fresh pork consumption evolution. Consumer perception of pork is taken as the starting point of this article. Focus is first on assessing differences between facts related to nutritional value and healthiness aspects of pork and their perception by Belgian meat consumers. Second, possibilities of improving pork characteristics are identified. Pork is perceived worst as compared to beef and poultry on the attributes leanness, healthiness, taste and tenderness. Consumer-oriented response strategies should focus at improving these intrinsic quality characteristics, before other elements like traceability, labelling or marketing can be implemented successfully. The possibilities to improve nutritional value, healthiness and sensory characteristics pertain to selection, pig diet composition, transport, slaughter and post-slaughter circumstances. A successful adoption of consumer orientation urges for co-operation throughout the entire pork production chain. The identified topics are key attention points for adequate production and marketing by the pork sector, as well as for consequent communication by government and public services.

  15. Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.

    Science.gov (United States)

    Rhee, K S; Anderson, L M; Sams, A R

    2005-10-01

    Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.

  16. Inhibition effect on lipid oxidation of irradiated pork by adding hawthorn flavonoid extract

    International Nuclear Information System (INIS)

    Wang Xiaoming; Liu Chao; Cao Lei; Li Kexi

    2011-01-01

    The antioxidant activity of hawthorn flavonoid extract and its inhibition effect on irradiated pork lipid oxidant were investigated. The results showed that hawthorn flavonoids had efficient scavenging effect on DPPH free radicals (DPPH ·), and the scavenging rate reached 56% while 2 ml of 0.035 mg/ml hawthorn flavonoid extract was added. Hawthorn flavonoid extract can inhibition the lipid oxidation of irradiated pork effectively and it showed a stronger inhibition ability while the hawthorn flavonoid extract were used together with Vc. It is concluded that can decrease the lipid oxidation of pork, hawthorn flavonoid extract is a remarkable natural antioxidant. (authors)

  17. Effect of antioxidants and chitosan on reducing off-odor of irradiated raw pork

    International Nuclear Information System (INIS)

    Geng Shengrong; Cheng Wei; Lin Ruotai; Zhang Jinmu; Xia Hezhou; Chen Yuxia; Zeng Hanting

    2006-01-01

    The raw pork was pre-refrigerated and treated with antioxidants chitosan, tee polyphenol and sesamol at different concentration. The kind pork irradiated at 3.0 kGy and stored at 4 degree C ± 1 degree C. The irradiated off-odor was assessed during the storage time. The effects of antoxidant, accession style and accession quantity on reducing off-odor of irradiated pork were tested. Results showed that the optimum treatment was solution accession style, 0.01% concentration of sesamol or tea polyphenol. (authors)

  18. Effect of different antioxidants on lipid oxidation of irradiated cooked streaky pork

    International Nuclear Information System (INIS)

    Guo Shuzhen; Ha Yiming; Zhang Haiwei; Wang Feng; Liu Shuliang

    2008-01-01

    The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied. The cooked streaky pork were added with 0.02% TeaPolyphenols (TP), rosemary, Tertiary butylhydroquinone (TBHQ), Butylated hydroxytoluene (BHT) and vitamin E separately, then were irradiated with 6 kGy, and stored at 4 degree C. The results showed that antioxidants can reduce the value of TBA, POV value of irradiated cooked streaky pork, and the effects of TBHQ and TP were better, than other antiatidins. (authors)

  19. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.

    Science.gov (United States)

    Juneja, Vijay K; Baker, David A; Thippareddi, H; Snyder, O Peter; Mohr, Tim B

    2013-01-01

    The ability of Clostridium perfringens to germinate and grow in acidified ground beef as well as in 10 commercially prepared acidified beef, pork, and poultry products was assessed. The pH of ground beef was adjusted with organic vinegar to achieve various pH values between 5.0 and 5.6; the pH of the commercial products ranged from 4.74 to 6.35. Products were inoculated with a three-strain cocktail of C. perfringens spores to achieve ca. 2-log (low) or 4-log (high) inoculum levels, vacuum packaged, and cooled exponentially from 54.4 to 7.2°C for 6, 9, 12, 15, 18, or 21 h to simulate abusive cooling; the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) recommends a cooling time of 6.5 h. Total germinated C. perfringens populations were determined after plating on tryptose-sulfite-cycloserine agar and incubating the plates anaerobically at 37°C for 48 h. In addition, C. perfringens growth from spores was assessed at an isothermal temperature of 44°C. Growth from spores was inhibited in ground beef with a pH of 5.5 or below, even during extended cooling from 54.4 to 7.2°C in 21 h. In ground beef with a pH of 5.6, the growth was >1 log after 18 h of cooling from 54.4 to 7.2°C. However, 15 h of cooling controlled the growth to product with a pH ranging from 4.74 to 5.17, both during exponential abusive cooling periods of up to 21 h and during storage for 21 h at 44°C. While product cooled exponentially from 54.4 to 7.2°C in 15 h or less, the pH 6.35 product supported growth, even after 6 h of cooling from 54.4 to 7.2°C. These challenge tests demonstrate that adjustment of ground beef to pH of 5.5 or less and of barbeque products to pH of 5.63 or less inhibits C. perfringens spore germination and outgrowth during extended cooling periods from 54.4 to 7.2°C up to 15 h. Therefore, safe cooling periods for products with homogeneous, lower pHs can be substantially longer.

  20. Study of the structural and electronic properties of YC using DFT: The true ground state is a NiAs-like structure

    International Nuclear Information System (INIS)

    Abdel-Rahim, G P; Rodríguez M, J A; Moreno-Armenta, M G

    2013-01-01

    We study the structural and electronic properties of YC in volume using density functional theory (DFT) within the generalized gradient approximation (GGA), using the scheme of Wu-Cohen 2006 and Tran et al. 2007. Several crystal structures were considered: Nickel Arsenide (NiAs), Sodium Chloride (NaCl), Cesium Chloride (CsCl), and zincblende (ZB). A new fact that we present in this paper is the inclusion of the NiAs-like structure, which is the true ground state (GS) for YC. We calculated the density of states (DOS) and the band structure and found that YC is non-magnetic and its behavior is metallic-like. The lattice parameter alatt is 3.69 Å and the c/a = 1.47. Cohesion energy (Ecoh) is −12.90 eV, which is very close to Ecoh of the NaCl structure. Therefore, YC exists in these two structures. Our results with respect to alatt, bulk modulus (B), Ecoh, and the main features of the electronic properties are in good agreement with those found by other researchers. Other researchers found a transition from NaCl to CsCl, but we found a new transition from NiAs to CsCl, where the volume diminishes ∼10% and its transition pressure (PT ∼79 GPa) is very close to the 80 GPa of the former. The contraction can fracture the material if it is worked on near the transition. For pressures before and after the transition, YC maintains non-magnetic and metallic behaviors

  1. Factors affecting the tissues composition of pork belly.

    Science.gov (United States)

    Duziński, K; Knecht, D; Lisiak, D; Janiszewski, P

    2015-11-01

    Bellies derived from the commercial population of pig carcasses are diverse in terms of tissue composition. Knowledge of the factors influencing it and the expected results, permits quick and easy evaluation of raw material. The study was designed to determine the factors affecting the tissues composition of pork bellies and to estimate their lean meat content. The research population (n=140 pig carcasses) was divided into groups according to sex (gilts, barrows), half-carcass mass (meat content class: S (⩾60%), E (55% to 60%), U (50% to 55%), R (meat content affected the growth of the fat and skin mass in a linear way. No differences were observed between class S and E in terms of belly muscle mass. A 0.37% higher share of belly in the half-carcass was found for barrows (Pmeat content in bellies, suggesting they may be used directly in the production line.

  2. Consumer perception and acceptance of pork and chicken sausage

    Science.gov (United States)

    Ristić, M.; Troeger, K.; Đinović-Stojanović, J.; Knežević, N.; Damnjanović, M.

    2017-09-01

    This study was performed to evaluate consumers’ perception and acceptance of selected pork and chicken sausage (budim and chicken sausages, respectively) from Zlatiborac Meat Company. Sensory evaluation was performed by Serbian consumers (n=1157) in three retail stores in Belgrade. Consumers were asked for their preference for taste, salt content and smoke of two sausages and to recognize the kind of meat which was used to make these meat products. Consumers evaluated taste, salt content and smoke flavor of budim and chicken sausages with the highest percentage of the best offered answer. Between 47-55%, 72-76% and 82-84% of consumers evaluated the taste of sausages as good, the salt content as well-balanced and the smoke flavor as balanced, respectively. Tukey’s HSD test was applied to analyze variations of male and female perception and acceptance of analyzed sausages.

  3. Surveillance of veterinary drug residues in pork meat in Madagascar

    Directory of Open Access Journals (Sweden)

    M. V. Rakotoharinome

    2015-06-01

    Table I presents the results of the percentage of positive samples in the various regions of Madagascar. On average 37.2% sam­ples were contaminated by antimicrobial residues. A significant increase from 32 to 39% was observed between 2010 and 2011, respectively. No significant differences were found between samples according to sex, breed or age class in individual ani­mals. No differences between pig farm origins were found either (Figure 1. However, Amoron’i Mania Region, and particularly suburban Ambositra, was the most contaminated area in 2010 (67%; n = 9 and Melaky region (Western Madagascar in 2011. Pork meat samples originating from the same production area were less contaminated by drug residues when the animals were slaughtered in urban abattoirs compared to provincial abat­toirs. In this first step toward a national surveillance system, we confirm that drug residues in animal products are a serious public health concern for Madagascar.

  4. Using a Spreadsheet to Solve the Schro¨dinger Equations for the Energies of the Ground Electronic State and the Two Lowest Excited States of H[subscript2

    Science.gov (United States)

    Ge, Yingbin; Rittenhouse, Robert C.; Buchanan, Jacob C.; Livingston, Benjamin

    2014-01-01

    We have designed an exercise suitable for a lab or project in an undergraduate physical chemistry course that creates a Microsoft Excel spreadsheet to calculate the energy of the S[subscript 0] ground electronic state and the S[subscript 1] and T[subscript 1] excited states of H[subscript 2]. The spreadsheet calculations circumvent the…

  5. Can a label make consumers lose their senses? The case of organic pork

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger

    ) no information. Before tasting each sample, consumers rated expected quality. After tasting each sample, consumers rated experienced quality on four dimensions (including taste, tenderness, juiciness, and overall acceptability) as well as willingness to pay. Highly significant differences were found between......Previous research indicates that consumers expect substantially higher eating quality in pork that was produced in organic and free-range systems. Sensory studies and comparisons of objective quality suggest that these expectations are not completely realistic: in most cases, the performance...... of organic and free-range pork is equal to, and in some times even lower than that of conventional pork. However, consumers' expectations may be strong enough to override differences in experienced quality. In an experiment with 185 consumers, each participant tasted eight pork chop samples that varied...

  6. The Dutch pork chain: a commodity system resisting threats from the market and society

    NARCIS (Netherlands)

    Greef, de K.H.; Casabianca, F.

    2009-01-01

    The Dutch pork sector can be characterized as one massive, homogeneous commodity system, resisting diversification. A closer look at innovation strategies and initiatives leads to the conclusion that efforts are being made to enhance sustainability (including economic viability) through

  7. Effect of Black Rice Powder on the Quality Properties of Pork Patties

    OpenAIRE

    Park, Sin-Young; Lee, Jong-Wan; Kim, Gye-Woong; Kim, Hack-Youn

    2017-01-01

    Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p

  8. Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage.

    Science.gov (United States)

    Joseph, Serlene; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

    2014-11-01

    Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P emulsions than in control. Overall, incorporation of tomato products and pink guava pulp improved the visual colour and odour scores of raw pork emulsion. These results indicated that tomato products and guava pulp can be utilized as sources of natural antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

  9. Physico-chemical quality attributes and fatty acid profiles of pork ...

    African Journals Online (AJOL)

    Madzimure

    2017-01-05

    Jan 5, 2017 ... 3Department of Microbial Biochemical and Food Biotechnology, University of Free ... produced indigenous pork on the market might enhance the choices for the ..... Meat palatability of Duroc and Chinese first-cross barrows.

  10. Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle

    DEFF Research Database (Denmark)

    Morrison, E.H.; Bremner, Allan; Purslow, P.P.

    2000-01-01

    The cytoskeletal proteins actin, nebulin, spectrin, desmin, vinculin and talin were labelled immunohistochemically in sections of muscle from commercially available pigs and cod (Gadus morhua) taken pre-rigor and from samples stored for several days. Actin, nebulin and spectrin gave similar...... labelling patterns in both pork and cod muscle which remained the same in stored samples. Desmin was intensely labelled at the cell boundaries and within the body of the cells in both pork and cod in the initial and the stored samples. Vinculin was readily labelled in pork muscle but showed only diffuse...... labelling in fish. Labelling for talin in pork muscle was intense at the sarcolemma but was not present in samples stored for 4 days. In contrast, the label for talin was concentrated at the myotendinous junction of the cod muscle throughout the storage period. These are the first reports of the detection...

  11. Electronics

    Science.gov (United States)

    2001-01-01

    International Acer Incorporated, Hsin Chu, Taiwan Aerospace Industrial Development Corporation, Taichung, Taiwan American Institute of Taiwan, Taipei, Taiwan...Singapore and Malaysia .5 - 4 - The largest market for semiconductor products is the high technology consumer electronics industry that consumes up...Singapore, and Malaysia . A new semiconductor facility costs around $3 billion to build and takes about two years to become operational

  12. Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

    OpenAIRE

    Kim, Yiseul; Hong, Geun-Pyo

    2016-01-01

    This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4? for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4?. Despite that SSF was conducted with the ...

  13. Consumer preferences for pig welfare - Can the market accommodate more than one level of welfare pork?

    Science.gov (United States)

    Denver, Sigrid; Sandøe, Peter; Christensen, Tove

    2017-07-01

    The purpose of the present paper is to investigate the market potential of pork labelled to indicate medium and high levels of animal welfare. The paper asks, in particular, whether there is a risk that Danish consumers will abandon high level welfare pork if less expensive products with a medium level of animal welfare became available. The study was based on an online questionnaire with a choice experiment involving 396 Danish respondents. The results indicated that the Danish market could accommodate more than one pork product with a welfare label but the price differential separating medium and high level animal welfare pork will have to be quite narrow. In addition, full willingness-to-pay of consumers who want to buy high level welfare pork cannot be relied upon to incentivise new consumers to buy medium welfare pork. Further, raising brand awareness in the shopping situation and improving consumer's understanding of brand attributes for high level welfare brands were found to be vital. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Risk Profile of Hepatitis E Virus from Pigs or Pork in Canada.

    Science.gov (United States)

    Wilhelm, B; Fazil, A; Rajić, A; Houde, A; McEwen, S A

    2017-12-01

    The role and importance of pigs and pork as sources of zoonotic hepatitis E virus (HEV) has been debated in Canada and abroad for over 20 years. To further investigate this question, we compiled data to populate a risk profile for HEV in pigs or pork in Canada. We organized the risk profile (RP) using the headings prescribed for a foodborne microbial risk assessment and used research synthesis methods and inputs wherever possible in populating the fields of this RP. A scoping review of potential public health risks of HEV, and two Canadian field surveys sampling finisher pigs, and retail pork chops and pork livers, provided inputs to inform this RP. We calculated summary estimates of prevalence using the Comprehensive Meta-analysis 3 software, employing the method of moments. Overall, we found the incidence of sporadic locally acquired hepatitis E in Canada, compiled from peer-reviewed literature or from diagnosis at the National Microbiology Laboratory to be low relative to other non-endemic countries. In contrast, we found the prevalence of detection of HEV RNA in pigs and retail pork livers, to be comparable to that reported in the USA and Europe. We drafted risk categories (high/medium/low) for acquiring clinical hepatitis E from exposure to pigs or pork in Canada and hypothesize that the proportion of the Canadian population at high risk from either exposure is relatively small. © 2016 Crown copyright.

  15. Modelling the risk of Taenia solium exposure from pork produced in western Kenya.

    Science.gov (United States)

    Thomas, Lian F; de Glanville, William A; Cook, Elizabeth A J; Bronsvoort, Barend M De C; Handel, Ian; Wamae, Claire N; Kariuki, Samuel; Fèvre, Eric M

    2017-02-01

    The tapeworm Taenia solium is the parasite responsible for neurocysticercosis, a neglected tropical disease of public health importance, thought to cause approximately 1/3 of epilepsy cases across endemic regions. The consumption of undercooked infected pork perpetuates the parasite's life-cycle through the establishment of adult tapeworm infections in the community. Reducing the risk associated with pork consumption in the developing world is therefore a public health priority. The aim of this study was to estimate the risk of any one pork meal in western Kenya containing a potentially infective T. solium cysticercus at the point of consumption, an aspect of the parasite transmission that has not been estimated before. To estimate this, we used a quantitative food chain risk assessment model built in the @RISK add-on to Microsoft Excel. This model indicates that any one pork meal consumed in western Kenya has a 0.006 (99% Uncertainty Interval (U.I). 0.0002-0.0164) probability of containing at least one viable T. solium cysticercus at the point of consumption and therefore being potentially infectious to humans. This equates to 22,282 (99% U.I. 622-64,134) potentially infective pork meals consumed in the course of one year within Busia District alone. This model indicates a high risk of T. solium infection associated with pork consumption in western Kenya and the work presented here can be built upon to investigate the efficacy of various mitigation strategies for this locality.

  16. Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast.

    Science.gov (United States)

    Zhao, Changqing; Lu, Ziyang; Huang, Jing; He, Sha; Tan, Hui; Wang, Gang; Liu, Dayu; Li, Yubin

    2016-09-01

    Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaricus and Angel Yeast were: a pH of 6.5, a 1:1 (v/v) ratio of L. bulgaricus to Angel Yeast, a fermentation time of 42 h and temperature of 25 °C. The results showed that the pork jerky fermented with the combined strains was not very sour which was close to the pH of 7.0 and had a higher free amino acid content which was more than 68.3 mg/100 g compared with the pork jerky fermented by either L. bulgaricus or Angel Yeast alone. Overall, the results demonstrate that fermentation of raw pork with combined strains of L. bulgaricus and Angel Yeast improves the quality and flavor of pork jerky.

  17. Modelling the risk of Taenia solium exposure from pork produced in western Kenya.

    Directory of Open Access Journals (Sweden)

    Lian F Thomas

    2017-02-01

    Full Text Available The tapeworm Taenia solium is the parasite responsible for neurocysticercosis, a neglected tropical disease of public health importance, thought to cause approximately 1/3 of epilepsy cases across endemic regions. The consumption of undercooked infected pork perpetuates the parasite's life-cycle through the establishment of adult tapeworm infections in the community. Reducing the risk associated with pork consumption in the developing world is therefore a public health priority. The aim of this study was to estimate the risk of any one pork meal in western Kenya containing a potentially infective T. solium cysticercus at the point of consumption, an aspect of the parasite transmission that has not been estimated before. To estimate this, we used a quantitative food chain risk assessment model built in the @RISK add-on to Microsoft Excel. This model indicates that any one pork meal consumed in western Kenya has a 0.006 (99% Uncertainty Interval (U.I. 0.0002-0.0164 probability of containing at least one viable T. solium cysticercus at the point of consumption and therefore being potentially infectious to humans. This equates to 22,282 (99% U.I. 622-64,134 potentially infective pork meals consumed in the course of one year within Busia District alone. This model indicates a high risk of T. solium infection associated with pork consumption in western Kenya and the work presented here can be built upon to investigate the efficacy of various mitigation strategies for this locality.

  18. The Comparison Analysis of the Main Chemical Composition Parameters of Wild Boar Meat and Pork

    Directory of Open Access Journals (Sweden)

    Erika Bodnárné Skobrák

    2011-05-01

    Full Text Available The chemical composition of wild boar meat from wild boar parks with various habitats and different feeding facilities was analysed. Samples were collected from m. serratus anterior – during the winter hunting period. The protein, the total fat, the saturated and unsaturated fatty acid content were measured and also and those elements which have great importance on human alimentation. The results were compared with other author’s data of the same parameters of pork. The aim of the study was to compare the effect of different feeding systems on the ingredients of wild boar meat, and the accidental analogy with the ingredients of pork. There was no difference in protein content. The value of miristic acid (C14:0 in the samples of extensively and intensively fed group was more favourable than that of pork. Pork contains more MUFA (palmitoleic acid – C16:1. The semi-intensively fed wild boar’s meat and pork contained linoleic acid (C18:3 n3 almost on the same level. The greatest difference was detected in the level of arachidonic acid (C20:4 n6. The samples from all wild boar groups contained more of this fatty acid than it was published about domestic pigs. Out of the microelements, the iodine and zinc had higher value in wild boar meat than in pork.

  19. Conversion of sulfur compounds and microbial community in anaerobic treatment of fish and pork waste.

    Science.gov (United States)

    He, Ruo; Yao, Xing-Zhi; Chen, Min; Ma, Ruo-Chan; Li, Hua-Jun; Wang, Chen; Ding, Shen-Hua

    2018-04-07

    Volatile sulfur compounds (VSCs) are not only the main source of malodor in anaerobic treatment of organic waste, but also pose a threat to human health. In this study, VSCs production and microbial community was investigated during the anaerobic degradation of fish and pork waste. The results showed that after the operation of 245 days, 94.5% and 76.2% of sulfur compounds in the fish and pork waste was converted into VSCs. Among the detected VSCs including H 2 S, carbon disulfide, methanethiol, ethanethiol, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, methanethiol was the major component with the maximum concentration of 4.54% and 3.28% in the fish and pork waste, respectively. The conversion of sulfur compounds including total sulfur, SO 4 2- -S, S 2- , methionine and cysteine followed the first-order kinetics. Miseq sequencing analysis showed that Acinetobacter, Clostridium, Proteus, Thiobacillus, Hyphomicrobium and Pseudomonas were the main known sulfur-metabolizing microorganisms in the fish and pork waste. The C/N value had most significant influence on the microbial community in the fish and pork waste. A main conversion of sulfur compounds with CH 3 SH as the key intermediate was firstly hypothesized during the anaerobic degradation of fish and pork waste. These findings are helpful to understand the conversion of sulfur compounds and to develop techniques to control ordor pollution in the anaerobic treatment of organic waste. Copyright © 2018. Published by Elsevier Ltd.

  20. Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies.

    Science.gov (United States)

    Ngapo, T M; Fortin, J; Martin, J-F

    2010-08-01

    Québec consumers and pig farmers selected their preferred chop from 16 images that had been modified to give 16 treatments: two levels each of fat cover, colour, marbling and drip. The selection process was repeated eight times from different groups of chops. Fat cover (47% preferred lean) and colour (44%, light red) were the most frequently chosen characteristics. No significant differences were observed between farmers and consumers preferences (chi(2) test, Ppreference-based clusters were found; 41% preferring dark red, lean meat and 59%, light red, lean meat, without marbling or drip. Choice-based clusters showed no significant links with either individual socio-demographic items, including pig farmer as occupation, or the three socio-demographic-based clusters observed (chi(2) test, Pconsumers and, therefore, inclusion of pig farmers in consumer panels would not bias consumer choice for pork. Crown Copyright (c) 2010. Published by Elsevier Ltd. All rights reserved.

  1. Washing and chilling as critical control points in pork slaughter hazard analysis and critical control point (HACCP) systems.

    Science.gov (United States)

    Bolton, D J; Pearce, R A; Sheridan, J J; Blair, I S; McDowell, D A; Harrington, D

    2002-01-01

    The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system. This study estimated bacterial numbers (total viable counts) and the incidence of Salmonella at three surface locations (ham, belly and neck) on 60 animals/carcasses processed through a small commercial pork abattoir (80 pigs d(-1)). Significant reductions (P HACCP in pork slaughter plants. This research will provide a sound scientific basis on which to develop and implement effective HACCP in pork abattoirs.

  2. Analysis of methods for calculating the transition frequencies of the torsional vibration of acrolein isomers in the ground ( S 0) electronic state

    Science.gov (United States)

    Koroleva, L. A.; Tyulin, V. I.; Matveev, V. K.; Pentin, Yu. A.

    2013-05-01

    B3LYP, MP2, CCSD(T), and MP4/MP2 in the 6-311G( d, p), 6-311++G( d, p), cc-pVTZ, aug-cc-pVTZ bases used to calculate the transition frequencies of torsional vibration of trans- and cis-isomers of acrolein in the ground electronic state ( S 0) are analyzed. It is found that for trans-isomers, all methods of calculation except for B3LYP in the cc-pVTZ basis yield good agreement between the calculated and experimental values. It is noted that for the cis-isomer of acrolein, no method of calculation confirms the experimental value of the frequency of torsional vibration (138 cm-1). It is shown that the calculated and experimental values for obertones at 273.0 cm-1 and other transitions of torsional vibration are different for this isomer in particular. However, it is established that in some calculation methods (B3LYP, MP2), the frequency of the torsional vibration of the cis-isomer coincides with another experimental value of this frequency (166.5 cm-1). It is concluded that in analyzing the vibrational structure of the UV spectrum, the calculated and experimental values of its obertone (331.3 cm-1) coincide, along with its frequency. It is also noted that the frequency of torsional vibration for the cis-isomer (166.5 cm-1) can also be found in other experimental works if we change the allocation of torsional transition 18{1/1}.

  3. Grounded theory.

    Science.gov (United States)

    Harris, Tina

    2015-04-29

    Grounded theory is a popular research approach in health care and the social sciences. This article provides a description of grounded theory methodology and its key components, using examples from published studies to demonstrate practical application. It aims to demystify grounded theory for novice nurse researchers, by explaining what it is, when to use it, why they would want to use it and how to use it. It should enable nurse researchers to decide if grounded theory is an appropriate approach for their research, and to determine the quality of any grounded theory research they read.

  4. The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

    Directory of Open Access Journals (Sweden)

    Marta Chmiel

    2017-01-01

    Full Text Available The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in three chambers at 15°C with differentiated air relative humidity: 60, 70, and 80%, respectively. The drying process was carried out until all variants of kabanosy achieved the required final yield of the product (<68%. Color components, water activity and shear force, water, protein, fat, and salt content, and the TBARS indicator values were determined. The drying process might be shortened (~50% by a reduction of humidity in the drying chamber from 80 to 60%. The changes in the content of chemical components in pork kabanosy compared to poultry-pork ones demonstrated the different dynamics of the drying of the two types of kabanosy and the need for the selection of optimum drying conditions relative to raw material composition.

  5. Study of electric monopole transitions between the ground state and the first excited O+-state in 40,42,44,48Ca with high resolution inelastic electron scattering

    International Nuclear Information System (INIS)

    Strottman, D.; Graef, H.D.; Feldmeier, H.; Manakos, P.; Richter, A.; Spamer, E.

    1977-11-01

    Monopole transitions from the O + 1 ground states to O + 2 excited states at 3.353 MeV ( 40 Ca), 1.837 MeV ( 42 Ca), 1.884 MeV ( 44 Ca) and 4.272 Mev ( 48 Ca) have been investigated with high resolution inelastic electron scattering (FWHM approximately equal to 30 keV) at low momentum transfer (0.29 fm -1 -1 ). The respective monopole matrix elements are (2.53 +- 0.41) fm 2 , (5.24 +- 0.39) fm 2 , (5.45 +- 0.41) fm 2 and (2.28 +- 0.49) fm 2 . These results are used together with known ground state charge radii and the average number of holes in the sd-shell in the ground state to estimate the number of particle-hole excitations in the wavefunctions of th excited O + states. (orig.) [de

  6. Economic values of pork production related traits in Finland

    Directory of Open Access Journals (Sweden)

    T. SERENIUS

    2008-12-01

    Full Text Available The objective of the present study was to estimate economic values for sow efficiency and meat production traits in the Finnish pork production system including the consideration for subsidies. Economic values were estimated by developing a bio-economic model that describes the Finnish production system. Genetic improvement estimates for meat production traits were also developed in order to evaluate how much genetic gain is reduced due to selection for meat quality. Results showed that the highest economic values, when expressed in genetic standard deviations, were obtained for total number of piglets born (€2.07 per piglet, feed conversion ratio (€2.07 per feed unit per kg, and lean meat percentage (€1.69 per %. Economic values for litter size, piglet mortality, sows length of productive life, and lean meat percentage increased when subsidies were not accounted for in the bio-economic model. Results show further that meat quality should have 15–20 percent weight in the Finnish production trait index in order to prevent its deterioration. When the selection weights are 15–20% for meat quality, the expected loss in genetic gain is approximately 3 percent for other production traits when compared to selection indices where meat quality traits are not included.;

  7. International trade in meat: the tip of the pork chop.

    Science.gov (United States)

    Galloway, James N; Burke, Marshall; Bradford, G Eric; Naylor, Rosamond; Falcon, Walter; Chapagain, Ashok K; Gaskell, Joanne C; McCullough, Ellen; Mooney, Harold A; Oleson, Kirsten L L; Steinfeld, Henning; Wassenaar, Tom; Smil, Vaclav

    2007-12-01

    This paper provides an original account of global land, water, and nitrogen use in support of industrialized livestock production and trade, with emphasis on two of the fastest-growing sectors, pork and poultry. Our analysis focuses on trade in feed and animal products, using a new model that calculates the amount of "virtual" nitrogen, water, and land used in production but not embedded in the product. We show how key meat-importing countries, such as Japan, benefit from "virtual" trade in land, water, and nitrogen, and how key meat-exporting countries, such as Brazil, provide these resources without accounting for their true environmental cost. Results show that Japan's pig and chicken meat imports embody the virtual equivalent of 50% of Japan's total arable land, and half of Japan's virtual nitrogen total is lost in the US. Trade links with China are responsible for 15% of the virtual nitrogen left behind in Brazil due to feed and meat exports, and 20% of Brazil's area is used to grow soybean exports. The complexity of trade in meat, feed, water, and nitrogen is illustrated by the dual roles of the US and The Netherlands as both importers and exporters of meat. Mitigation of environmental damage from industrialized livestock production and trade depends on a combination of direct-pricing strategies, regulatory approaches, and use of best management practices. Our analysis indicates that increased water- and nitrogen-use efficiency and land conservation resulting from these measures could significantly reduce resource costs.

  8. Applying multicriteria analysis for choosing the best marination for pork

    Directory of Open Access Journals (Sweden)

    Nieto VMOS

    2015-01-01

    Full Text Available Objective. This research aimed to choose a best marination solution using the Analytic Hierarchy Process (AHP. Materials and methods. Pork meat samples were collected in a commercial slaughterhouse, and they were randomly distributed in four treatments with three different salt contents blend. Color, pH, retention of the solution, exudate and cooking loss, shear force and sensory attributes were assessed and evaluated. Multicriteria analysis using AHP was applied to the results in order to choose the best overall marination solution. Criteria used for selection were the physical and sensory characteristics of meat, and based on these criteria were classified solutions marination. Results. Results showed that the combination of the salts was the best alternative (Na2CO3+NaCl+Na5P3O10, followed by the solutions of (Na2CO3 + NaCl, and (Na5P3O10 + NaCl. Conclusions. All tested solutions with the salts used alone or in combination led to better physical and sensory attributes than the meat not marinated.

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

    Science.gov (United States)

    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.

  10. Elimination of salmonella from fermented pork by gamma irradiation

    International Nuclear Information System (INIS)

    Noochpramul, K.; Loaharanu, P.

    1974-01-01

    A fermented pork product, locally known as ''Nham'', is usually contaminated with salmonella and occasionally with Trichinella spiralis and Taenea solium. This product is always eaten raw as cooking destroys its delicate flavour. A survey made on the MPN of salmonella revealed that much less than 100 salmonella was found in one gram of the product. Nham was inoculated with S. derby, S. anatum, S. newport, or S. paratyphi B, the most common serotypes of salmonella found in this product, at 10 6 , 10 4 , or 10 2 per gram. The inoculated product was irradiated by the gamma beam-650 Co-60 irradiator at 0, 0.1, 0.2, 0.3 or 0.4 Mrad. Dosage at 0.4 Mrad eliminated salmonella as much as 10 6 per g; 0.3 Mrad eliminated 10 6 /g of S. newport and S. paratyphi B and 10 4 /g of S. derby and S. anatum; and 0.2 Mrad eliminated 10 2 /g of all serotypes of salmonella in the product. No changes in the organoleptic properties of irradiated Nham was found when irradiated at 0.3 Mrad or less. Dosage at 0.2 Mrad appeared to be sufficient for commercial irradiation of Nham for the elimination of salmonella

  11. Ab Initio Potential Energy Surfaces for Both the Ground (X̃1A′ and Excited (A∼1A′′ Electronic States of HSiBr and the Absorption and Emission Spectra of HSiBr/DSiBr

    Directory of Open Access Journals (Sweden)

    Anyang Li

    2012-01-01

    Full Text Available Ab initio potential energy surfaces for the ground (X̃1A′ and excited (A˜A′′1 electronic states of HSiBr were obtained by using the single and double excitation coupled-cluster theory with a noniterative perturbation treatment of triple excitations and the multireference configuration interaction with Davidson correction, respectively, employing an augmented correlation-consistent polarized valence quadruple zeta basis set. The calculated vibrational energy levels of HSiBr and DSiBr of the ground and excited electronic states are in excellent agreement with the available experimental band origins. In addition, the absorption and emission spectra of HSiBr and DSiBr were calculated using an efficient single Lanczos propagation method and are in good agreement with the available experimental observations.

  12. Electron Excitation Rate Coefficients for Transitions from the IS21S Ground State to the 1S2S1,3S and 1S2P1,3P0 Excited States of Helium

    Science.gov (United States)

    Aggarwal, K. M.; Kingston, A. E.; McDowell, M. R. C.

    1984-03-01

    The available experimental and theoretical electron impact excitation cross section data for the transitions from the 1s2 1S ground state to the 1s2s 1,3S and 1s2p 1,3P0 excited states of helium are assessed. Based on this assessed data, excitation rate coefficients are calculated over a wide electron temperature range below 3.0×106K. A comparison with other published results suggests that the rates used should be lower by a factor of 2 or more.

  13. The economic impact of H1N1 on Mexico's tourist and pork sectors.

    Science.gov (United States)

    Rassy, Dunia; Smith, Richard D

    2013-07-01

    By examining tourist arrivals and pork output and trade statistics, this analysis estimates the economic impact to the Mexican tourism and pork sectors because of the H1N1 influenza pandemic. It also assesses the role of the international response in the context of this economic impact. For tourism, losing almost a million overseas visitors translated into losses of around $US2.8bn, which extended over a five-month period, mostly because of the slow return of European travellers. For the pork industry, temporal decreases in output were observed in most of the country and related to H1N1 incidence (p = 0.048, r = 0.37). By the end of 2009, Mexico had a pork trade deficit of $US27m. The losses derived from this pandemic were clearly influenced by the risk perception created in tourist-supplying and pork trade partners. Results suggest that the wider economic implications of health-related emergencies can be significant and need to be considered in preparedness planning. For instance, more effective surveillance and data gathering would enable policy to target emergency funding to the sectors and regions hardest hit. These results also stress the importance of being familiar with trade networks so as to be able to anticipate the international response and respond accordingly. Copyright © 2012 John Wiley & Sons, Ltd.

  14. Significance of Increasing n-3 PUFA Content in Pork on Human Health.

    Science.gov (United States)

    Ma, Xianyong; Jiang, Zongyong; Lai, Chaoqiang

    2016-01-01

    Evidence for the health-promoting effects of food rich in n-3 polyunsaturated fatty acids (n-3 PUFA) is reviewed. Pork is an important meat source for humans. According to a report by the US Department of Agriculture ( http://www.ers.usda.gov/topics ), the pork consumption worldwide in 2011 was about 79.3 million tons, much higher than that of beef (48.2 million tons). Pork also contains high levels of unsaturated fatty acids relative to ruminant meats (Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J. and Wood, J. D. (1996) . Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Sci. 44:443-458). The available literature indicates that the levels of eicosatetraenoic and docosahexaenoic in pork may be increased by fish-derived or linseed products, the extent of which being dependent on the nature of the supplementation. Transgenic pigs and plants show promise with high content of n-3 PUFA and low ratio of n-6/n-3 fatty acids in their tissues. The approaches mentioned for decreasing n-6/n-3 ratios have both advantages and disadvantages. Selected articles are critically reviewed and summarized.

  15. Distinct physiological, plasma amino acid, and liver transcriptome responses to purified dietary beef, chicken, fish, and pork proteins in young rats

    NARCIS (Netherlands)

    Song, Shangxin; Hooiveld, G.J.E.J.; Li, Mengjie; Zhao, Fan; Zhang, Wei; Xu, Xinglian; Müller, M.R.; Li, Chunbao; Zhou, Guanghong

    2016-01-01

    Young rats received semi-synthetic diets for 1 wk that differed only
    regarding protein source; casein (reference) was replaced by beef, chicken, fish, or pork proteins.
    Compared to casein, all proteins, except pork, increased total plasma AA concentrations.
    Pork protein reduced adipose

  16. Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production

    DEFF Research Database (Denmark)

    Dransfield, E.; Ngapo, T.M.; Nielsen, Niels Asger

    2005-01-01

    of the British and Danish preferred the paler and the French the darker pork. Most people preferred the leaner pork. When information was provided in the form of labels, the vast majority of consumers preferred the pork labelled as originating from their own country as opposed to 'imported' and that labelled...

  17. Towards a chain coordination model for quality management strategies to strengthen the competition of European pork producers

    NARCIS (Netherlands)

    Brinkmann, D.; Lang, J.; Petersen, B.; Wognum, P.M.; Trienekens, J.H.

    2011-01-01

    This paper presents a new chain coordination model for quality management strategies of European pork supply chains. It is a result of qualitative research into intensive and extensive pork production in seven selected countries consisting of a literature review, country-specific expert interviews

  18. Nuclear ground state

    International Nuclear Information System (INIS)

    Negele, J.W.

    1975-01-01

    The nuclear ground state is surveyed theoretically, and specific suggestions are given on how to critically test the theory experimentally. Detailed results on 208 Pb are discussed, isolating several features of the charge density distributions. Analyses of 208 Pb electron scattering and muonic data are also considered. 14 figures

  19. Lipid and cholesterol oxidation, color changes, and volatile compounds production in irradiated raw pork batters with different fat content

    International Nuclear Information System (INIS)

    Jo, Cheo Run; Byun, Myung Woo

    2000-01-01

    An emulsion-type product was prepared to determine the effect of irradiation on lipid and cholesterol oxidation, color change, and volatile production in raw pork with different fat content. Lipid oxidation increased with an increase in fat content or irradiation dose. Irradiated batters had higher cholesterol oxides than did non-irradiated batters, and the major cholesterol oxides formed in irradiated pork batters were 7α- and 7β- hydroxycholesterol. Hunter color a- and b-values of raw pork batters were decreased by irradiation regardless of fat content. Irradiation significantly increased the amount of volatile compounds. Although lipid oxidation of high fat products (10 and 15% fat) was higher than that of low fat products (4%), high fat products did not always produce greater amount of volatile compounds in raw pork batters. In summary, irradiation increased lipid and cholesterol oxidation, and volatile compounds production, and had detrimental effects on the color of raw pork batter under aerobic conditions

  20. Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.

    Science.gov (United States)

    Goran, Gheorghe Valentin; Tudoreanu, Liliana; Rotaru, Elena; Crivineanu, Victor

    2016-08-01

    This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. New LASER fluorometric HPLC detection for ortho-tyrosine in gamma-irradiated phenylalanine solution and pork

    International Nuclear Information System (INIS)

    Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio; Nagasawa, Taeko; Izumi, Keiko; Kitamura, Mayumi

    1999-01-01

    New analytical procedure for o-tyrosine was studied to investigate effects of gamma irradiation on aqueous phenylalanine solution and pork. The process includes extraction and hydrolysis of protein, derivatization of the free amino acid by fluororeagent, and finally separation and detection by LASER fluorometric HPLC. The detection limit was 25ng. To study how the procedure works, irradiated phenylalanine solution and pork were analyzed. The samples were irradiated at doses up to 10 kGy at room temperature. Three tyrosine isomers were detected in phenylalanine solution, and 2 isomers (o-and p-tyrosine) were found in pork. Dose response was found in the formation of the isomers both in phenylalanine solution and in pork. O-tyrosine peak obtained from irradiated pork was separated from interference successfully. Those findings illustrate the procedure may be applicable to detection of irradiated food. (author)

  2. PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products

    Directory of Open Access Journals (Sweden)

    Y. Erwanto

    2011-04-01

    Full Text Available A polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget including before and after frying. Pork sample in various levels (1%, 3%, 5%, 10%, and 25 % was prepared in a mixture with beef and chicken meats and processed for sausage and nugget. The primers CYTb1 and CYTb2 were designed in the mitochondrial cytochrome b (cyt b gene and PCR successfully amplified fragments of 359 bp. To distinguish existence of porcine species, the amplified PCR products of mitochondrial DNA were cut by BseDI restriction enzyme. The result showed pig mitochondrial DNA was cut into 131 and 228 bp fragments. The PCR-RFLP species identification assay yielded excellent results for identification of porcine species. It is a potentially reliable technique for pork detection in animal food processed products for Halal authentication.

  3. Sales determinants of canned pork products: A world-wide study

    DEFF Research Database (Denmark)

    Jensen, Nick Norman; Grunert, Klaus G.; Baadsgaard, Allan

    1994-01-01

    , understanding the forces which move a product through its life cycle is important for decisions about when to withdraw from or enter a market, when to transfer a product from one country to another, and also with r to obtaining economies of scale and scope by grouping countries where the life cycle position...... is similar. 2. The main factors affecting sales of a canned pork product on a by-country basis are a) economic and socio-demographic factors: income, employment, importance of agricultural sector, education, household size, ownership of household appliances, urbanisation, age of population, b) cultural...... factors: religion, attitude towards meat, pork, and canned pork, usage of product, c) distrib factors: retail structure, outlet characteristics, possibilities for transporting fresh meat, d) competitive factors: primary and secondary competition, tariffs. 3. Information about these factors...

  4. Consumers' expected quality and intention to purchase high quality pork meat.

    Science.gov (United States)

    Papanagiotou, P; Tzimitra-Kalogianni, I; Melfou, K

    2013-03-01

    Expected quality is believed to be one of the most important factors that influence consumers' intention to purchase food. The present study seeks to explore the concept of pork meat expected quality and compare it with self-stated consumer intention to purchase pork meat. The aim is attempted by means of a field research conducted in Greece, following a conjoint analytic procedure. Results show that quality expectations comply with intention to buy pork, in many aspects. However, several differences have been identified. More specifically, country of origin and marbling appear to be more important for respondents' purchase decisions than they are for their quality evaluations, while the opposite appears to be true for price. Finally, socio-demographic factors such as gender, level of education, place of purchase and consumption habits seem to influence perceptions. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Effects of Irradiation on bacterial atp luminous intensity of cooled pork and chicken

    International Nuclear Information System (INIS)

    Ju Hua

    2010-01-01

    The effect of irradiation on cooled pork and chicken was detected with ATP luminous intensity method. The influences of other factors to ATP luminous intensity were also discussed. There was positive correlation between ATP standard concentration and ATP luminous intensity, and negative correlation between irradiation dosage and ATP luminous intensity. The trend of ATP luminous intensity of cooled pork and chicken after irradiation was inverse S, and the maximum ATP luminous intensity appeared at 6.0 kGy, and minimum at 4.0 and 8.0 kGy. Sterilized water and sterilized pork had no interference to ATP luminous intensity of the samples. There was significant positive correlation between E. coli 10003 concentration and ATP luminous intensity, the coefficient correlation was 0.9437. (authors)

  6. European citizen and consumer attitudes and preferences regarding beef and pork.

    Science.gov (United States)

    Verbeke, Wim; Pérez-Cueto, Federico J A; Barcellos, Marcia D de; Krystallis, Athanasios; Grunert, Klaus G

    2010-02-01

    This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens' and consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals' views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.

  7. Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites

    Directory of Open Access Journals (Sweden)

    J. H. Choe

    2015-06-01

    Full Text Available The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under

  8. Ultrasonic characterization of pork fat crystallization during cold storage.

    Science.gov (United States)

    Corona, Edith; García-Pérez, José V; Santacatalina, Juan V; Ventanas, Sonia; Benedito, José

    2014-05-01

    In this work, the feasibility of using ultrasonic velocity measurements for characterizing and differentiating the crystallization pattern in 2 pork backfats (Montanera and Cebo Iberian fats) during cold storage (0 °C, 2 °C, 5 °C, 7 °C, and 10 °C) was evaluated. The fatty acid profile, thermal behavior, and textural properties (hardness) of fat were also determined. Both fats became harder during cold storage (average hardness increase for both fats, 11.5 N, 8 N, and 1.8 N at 0, °C 2 °C, and 5 °C , respectively), showing a 2-step pattern related with the separate crystallization of the different existing triacylglycerols, which was well described using a modified Avrami equation (explained variance > 99%). Due to a greater content of saturated triacylglycerols, Cebo fat (45.1%) was harder than Montanera (41.8%). The ultrasonic velocity followed a similar 2-step pattern to hardness during cold storage, being found an average increase for both fats of 184, 161, and 150 m/s at 0 °C 2 °C, and 5 °C, respectively. Thus, ultrasonic measurements were useful both to characterize the textural changes taking place during cold storage and to differentiate between fats with different composition. The cold storage of dry-cured meat products during their distribution and retail sale exert an important effect on their textural properties and consumers' acceptance due to the crystallization of the fat fraction, which is greatly influenced by the type of fat. In this work, a nondestructive ultrasonic technique was used to identify the textural changes provoked by the crystallization during cold storage, and to differentiate between fats, which could be used for quality control purposes. © 2014 Institute of Food Technologists®

  9. Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound

    DEFF Research Database (Denmark)

    Birk, Tina; Knøchel, Susanne

    2009-01-01

    The aim of this study was to test the effect of ultrasound, red wine, and yogurt marination on Brochotrix thermosphacta, Carnobacterium maltaromaticum, Listeria monocytogenes, and Campylobacter jejuni on pork meat. Two different marinationand on pork meat. Two different marination procedures...... sensitivity of C. jejuni compared with the other bacteria was confirmed in an experiment with yogurt as a marinade. Ultrasound treatment in combination with red wine enhanced the antibacterial effect compared with ultrasound alone for L. monocytogenes, B. thermosphacta, and C. jejuni and resulted...

  10. Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

    DEFF Research Database (Denmark)

    Jørgensen, Kevin

    1998-01-01

    Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin A by the......Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

  11. LCA of pork products & evaluation of alternative super-chilling techniques

    DEFF Research Database (Denmark)

    Bonou, Alexandra; Birkved, Morten

    after cooling technologies, which affect the products’ shelf life: The purpose is to identify the technology leading to least environmental impacts in a life cycle perspective; also to facilitate a benchmarking of these technologies relative to existing after-cooling approaches i.e. freezing.......This LCA study has two aims: 1) The environmental assessment of Danish pork products (Danish Landrace breed): The purpose is to put the pork production system into perspective and to identify the relative contribution of different life cycle stages; 2) The comparative assessment of alternative...

  12. Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses

    International Nuclear Information System (INIS)

    Hou Zhengchi; Sun Dakuan; Qin Zongying; Jin Jiang; Zhu Liandi; Yao Side; Sheng Kanglong

    2005-01-01

    Fresh pork loin samples, protein enzyme inactivated at (72 ± 3) degree C and vacuum packaged, were irradiated to up to 45 kGy at -20 degree C by 60 Co γ-rays. The irradiated samples were examined by various kinds of method to study high dose irradiation effects of sensory changes (meat color and off-odor), transverse shearing strength, weight loss in steam cooking, volatile organic compounds, and lipid oxidation. The results showed that the high dose irradiation produced no serious effects to the pork loin samples, and volunteer responses showed fine acceptability to the irradiated meat. (authors)

  13. Efficacy of pink guava pulp as an antioxidant in raw pork emulsion.

    Science.gov (United States)

    Joseph, Serlene; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

    2014-08-01

    Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

  14. Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

    OpenAIRE

    Joseph, Serlene; Chatli, Manish K.; Biswas, Ashim K.; Sahoo, Jhari

    2012-01-01

    Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P 

  15. Two-dimensional H2O-Cl2 and H2O-Br2 potential surfaces: an ab initio study of ground and valence excited electronic states.

    Science.gov (United States)

    Hernandez-Lamoneda, Ramón; Rosas, Victor Hugo Uc; Uruchurtu, Margarita I Bernal; Halberstadt, Nadine; Janda, Kenneth C

    2008-01-10

    All electron ab initio calculations for the interaction of H2O with Cl2 and Br2 are reported for the ground state and the lowest triplet and singlet Pi excited states as a function of both the X-X and O-X bond lengths (X = Cl or Br). For the ground state and lowest triplet state, the calculations are performed with the coupled cluster singles, doubles, and perturbative triple excitation level of correlation using an augmented triple-zeta basis set. For the 1Pi state the multireference average quadratic coupled cluster technique was employed. For several points on the potential, the calculations were repeated with the augmented quadruple-zeta basis set. The ground-state well depths were found to be 917 and 1,183 cm-1 for Cl2 and Br2, respectively, with the triple-zeta basis set, and they increased to 982 and 1,273 cm-1 for the quadruple-zeta basis set. At the geometry of the ground-state minimum, the lowest energy state corresponding to the unperturbed 1Pi states of the halogens increases in energy by 637 and 733 cm-1, respectively, relative to the ground-state dissociation limit of the H2O-X2 complex. Adding the attractive ground-state interaction energy to that of the repulsive excited state predicts a blue-shift, relative to that of the free halogen molecules, of approximately 1,600 cm-1 for H2O-Cl2 and approximately 2,000 cm-1 for H2O-Br2. These vertical blue-shifts for the dimers are greater than the shift of the band maximum upon solvation of either halogen in liquid water.

  16. Electronic phase diagrams and competing ground states of complex iron pnictides and chalcogenides. A Moessbauer spectroscopy and muon spin rotation/relaxation study

    Energy Technology Data Exchange (ETDEWEB)

    Kamusella, Sirko

    2017-03-01

    In this thesis the superconducting and magnetic phases of LiOH(Fe,Co)(Se,S), CuFeAs/CuFeSb, and LaFeP{sub 1-x}As{sub x}O - belonging to the 11, 111 and 1111 structural classes of iron-based arsenides and chalcogenides - are investigated by means of {sup 57}Fe Moessbauer spectroscopy and muon spin rotation/relaxation (μSR). Of major importance in this study is the application of high magnetic fields in Moessbauer spectroscopy to distinguish and characterize ferro- (FM) and antiferromagnetic (AFM) order. A user-friendly Moessbauer data analysis program was developed to provide suitable model functions not only for high field spectra, but relaxation spectra or parameter distributions in general. In LaFeP{sub 1-x}As{sub x}O the reconstruction of the Fermi surface is described by the vanishing of the Γ hole pocket with decreasing x. The continuous change of the orbital character and the covalency of the d-electrons is shown by Moessbauer spectroscopy. A novel antiferromagnetic phase with small magnetic moments of ∼ 0.1 μ{sub B} state is characterized. The superconducting order parameter is proven to continuously change from a nodal to a fully gapped s-wave like Fermi surface in the superconducting regime as a function of x, partially investigated on (O,F) substituted samples. LiOHFeSe is one of the novel intercalated FeSe compounds, showing strongly increased T{sub C} = 43 K mainly due to increased interlayer spacing and resulting two-dimensionality of the Fermi surface. The primary interest of the samples of this thesis is the simultaneously observed ferromagnetism and superconductivity. The local probe techniques prove that superconducting sample volume gets replaced by ferromagnetic volume. Ferromagnetism arises from magnetic order with T{sub C} = 10 K of secondary iron in the interlayer. The tendency of this system to show (Li,Fe) disorder is preserved upon (Se,S) substitution. However, superconductivity gets suppressed. The results of Moessbauer spectroscopy

  17. Introduction of African swine fever into the European Union through illegal importation of pork and pork products.

    Science.gov (United States)

    Costard, Solenne; Jones, Bryony Anne; Martínez-López, Beatriz; Mur, Lina; de la Torre, Ana; Martínez, Marta; Sánchez-Vizcaíno, Fernando; Sánchez-Vizcaíno, Jose-Manuel; Pfeiffer, Dirk Udo; Wieland, Barbara

    2013-01-01

    Transboundary animal diseases can have very severe socio-economic impacts when introduced into new regions. The history of disease incursions into the European Union suggests that initial outbreaks were often initiated by illegal importation of meat and derived products. The European Union would benefit from decision-support tools to evaluate the risk of disease introduction caused by illegal imports in order to inform its surveillance strategy. However, due to the difficulty in quantifying illegal movements of animal products, very few studies of this type have been conducted. Using African swine fever as an example, this work presents a novel risk assessment framework for disease introduction into the European Union through illegal importation of meat and products. It uses a semi-quantitative approach based on factors that likely influence the likelihood of release of contaminated smuggled meat and products, and subsequent exposure of the susceptible population. The results suggest that the European Union is at non-negligible risk of African swine fever introduction through illegal importation of pork and products. On a relative risk scale with six categories from negligible to very high, five European Union countries were estimated at high (France, Germany, Italy and United Kingdom) or moderate (Spain) risk of African swine fever release, five countries were at high risk of exposure if African swine fever were released (France, Italy, Poland, Romania and Spain) and ten countries had a moderate exposure risk (Austria, Bulgaria, Germany, Greece, Hungary, Latvia, Lithuania, Portugal, Sweden and United Kingdom). The approach presented here and results obtained for African swine fever provide a basis for the enhancement of risk-based surveillance systems and disease prevention programmes in the European Union.

  18. Electronic components

    CERN Document Server

    Colwell, Morris A

    1976-01-01

    Electronic Components provides a basic grounding in the practical aspects of using and selecting electronics components. The book describes the basic requirements needed to start practical work on electronic equipment, resistors and potentiometers, capacitance, and inductors and transformers. The text discusses semiconductor devices such as diodes, thyristors and triacs, transistors and heat sinks, logic and linear integrated circuits (I.C.s) and electromechanical devices. Common abbreviations applied to components are provided. Constructors and electronics engineers will find the book useful

  19. A study of electron density profiles in relation to ionization sources and ground-based radio wave absorption measurements, part 1

    Science.gov (United States)

    Gnanalingam, S.; Kane, J. A.

    1973-01-01

    An extensive set of ground-based measurements of the diurnal variation of medium frequency radio wave adsorption and virtual height is analyzed in terms of current understanding of the D- and lower E-region ion production and loss process. When this is done a gross discrepancy arises, the source of which is not known.

  20. Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

    Directory of Open Access Journals (Sweden)

    M.C. Utrilla

    2015-12-01

    Full Text Available Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were evaluated by quantitative descriptive sensory analysis and consumer testing. Descriptive sensory analysis revealed significant differences for most of the attributes studied. The replacement of 35% or more of pork meat by olive oil, prompted a decrease in odour intensity, spicy odour, hardness and an increase of fat mouthfeel, together with the olive oil perception. By contrast, the replacement of 25% of pork meat by olive oil yielded a salchichon not greatly different to the control. Consumers accepted all assays, but preferred those in which no more than 25% of the pork meat was replaced by olive oil. From a sensory standpoint, therefore, it is recommended that the replacement of pork meat by olive oil in this product should not exceed 25%.

  1. Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

    Science.gov (United States)

    Fang, Zhongxiang; Lin, Daniel; Warner, Robyn Dorothy; Ha, Minh

    2018-09-15

    Fresh meat safety and quality is a major concern of consumers in the current food market. The objective of this research was to investigate a newly developed gallic acid/chitosan edible coating on the preservation of fresh pork quality in modified atmosphere package (MAP) stored at 4 °C. The pork loins were coated with 2% chitosan (CHI), 0.2% gallic acid in 2% chitosan (CHI/0.2G), or 0.4% gallic acid in 2% chitosan (CHI/0.4G). Results showed that the antimicrobial activity of the chitosan coating was increased with the incorporation of gallic acid. The CHI/0.2G and CHI/0.4G pork loins also had lower lipid oxidation and myoglobin oxidation. However, the CHI/0.4G sample exhibited a pro-protein oxidation effect, suggesting an optimal concentration of gallic acid should be incorporated. This research provides a practical method in application of gallic acid/chitosan coatings on preservation of fresh pork to improve the safety and quality in MAP environment. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Designing Sustainable Production and Distribution Scenarios for the Beef and Pork Supply Chains in Brazil

    Directory of Open Access Journals (Sweden)

    Giulia Dondè

    2016-08-01

    The core improvements that can be extracted from the scenarios are: increased chain collaboration, information sharing in the chain, and governmental involvement in the Brazilian beef and pork supply chains. A major value of the paper lays in the three-phase methodology set-up. This paper will also contribute to the debate on sustainable improvements feasible in these Brazilian food chains.

  3. Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids

    NARCIS (Netherlands)

    Houben, J.H.; Krol, B.

    1980-01-01

    Several batches of back bacon, belly bacon, Dutch-style cervelat sausage, pork loin roll, shoulder with fat, Bologna, Guelders ring sausage, Saxon liver sausage and luncheon meat were produced with increasing PUFA-levels using raw materials containing up to 30% linoleic acid in their fats. Only

  4. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

    Science.gov (United States)

    Rohman, A; Sismindari; Erwanto, Y; Che Man, Yaakob B

    2011-05-01

    Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  5. Effect of soy protein isolate on quality of light pork sausages ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-12-17

    Dec 17, 2008 ... The effect of soy protein isolate (SPI) on quality characteristics of light pork ... were darker and firmer and microbiologically safe after storage at 4-5°C for ..... products of defatted soy flour, corn starch and beef: Shelf-life,.

  6. Meat consumption patterns in Vietnam: effects of household characteristics on pork and poultry consumption

    OpenAIRE

    Nguyen, Van Phuong; Mergenthaler, Marcus

    2013-01-01

    This study relates social-demographic characteristics of Vietnamese households to their consumption of meat. Tobit models are estimated drawing on the latest Vietnamese Household Living Standard Survey in 2010 (VHLSS 2010). The analysis of demand for pork and poultry in Vietnamese households demonstrates that the meat demand in Vietnam is significantly affected by socio-economic and geographic factors.

  7. A study on the composition of off-odor volatiles in irradiated pork

    International Nuclear Information System (INIS)

    Lin Ruotai; Geng Shengrong; Zhang Jinmu; Chen Yuxia; Liu Yangmin; Wang Liping; Wang Hong; Xu Ying; Yao Side

    2006-01-01

    The purpose of this study was to lay a foundation on generation mechanisms and removal method of off-odor of irradiated meat products. Vacuum-package and refrigerated raw pork samples were irradiated with 60 Co γ-rays. Off-odor volatiles from the irradiated pork samples were taken in by a vacuum system and were collected by a cooled vial in liquid nitrogen. At the same time, the source of off-odor generation was investigated. Main compositions of off-odor volatiles of the irradiated pork were analyzed with gas chromatograph mass spectrometry (GC-MS). The results showed that main compositions of the off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, methanethiol and S-methyl thioacetate, and the off-odor volatiles came from sulfide-containing amino acid and thiamin of the irradiated pork. Sulfide-containing compounds increased with the dose in the range of 0-3 kGy, and decreased with the refrigeration time, but changed from different kinds of the package. The non-irradiated samples, however, contained just a little sulfide-containing compounds of dimethyl sulfide and vangardbt. (authors)

  8. 9 CFR 318.19 - Compliance procedure for cured pork products.

    Science.gov (United States)

    2010-01-01

    ... the purposes of this section: (1) A product is that cured pork article which is contained within one... “Official Methods of Analysis of the Association of Official Analytical Chemists §§ 950.46, and 928.08 (Chapter 39). 1 The “Official Methods of Analysis of the Association of Official Analytical Chemists,” 15th...

  9. An Empirical Study on Governance Structure Choices in China's Pork Supply Chain

    NARCIS (Netherlands)

    Ji, C.; Felipe, de J.; Briz, J.; Trienekens, J.H.

    2012-01-01

    China´s pork chain is changing in several ways. Specialized and commercial productions are gaining importance although small scale (backyard) pig production still dominates production. Similarly, small slaughterhouses continue transactions with pig producers in spot market relationships, while big

  10. Biogenic amine content, histamine-forming bacteria, and adulteration of pork in tuna sausage products.

    Science.gov (United States)

    Kung, Hsien-Feng; Tsai, Yung-Hsiang; Chang, Shih-Chih; Hong, Tang-Yao

    2012-10-01

    Twenty-five tuna sausage products were purchased from retail markets in Taiwan. The rates of occurrence of biogenic amines, histamine-forming bacteria, and adulteration by pork and poultry were determined. The average content of various biogenic amines in all tested samples was less than 2.0 mg/100 g (Makaira nigricans (blue marlin).

  11. Integrated information and logistics management, quality management and firm performance of pork processing industry in China

    NARCIS (Netherlands)

    Han, J.; Trienekens, J.H.; Omta, S.W.F.

    2009-01-01

    Purpose – This paper seeks to discuss the interactions amongst integrated information technology (IT), integrated logistics management, quality management practices and firm performance of pork processors in China. Design/methodology/approach – A conceptual framework was developed by examining the

  12. Variability in the contents of pork meat nutrients and how it may affect food composition databases.

    Science.gov (United States)

    Reig, Milagro; Aristoy, M-Concepción; Toldrá, Fidel

    2013-10-01

    Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inappropriate amounts, may result in negative physiologically effects. However, there are relevant factors affecting the content of many of these substances and somehow such variability should be taken into consideration. So, genetics, age and even type of muscle have a relevant influence on the amount of fat and the contents in heme iron. Also the composition in fatty acids of triacylglycerols is very sensitive to the contents of cereals in the feed; for instance, polyunsaturated fatty acids may range from 10% to 22% in pork meat. The content of other nutrients, like vitamins E and A, are also depending on the type of feed. Some bioactive substances like coenzyme Q10, taurine, glutamine, creatine, creatinine, carnosine and anserine show a large dependence on the type of muscle. This manuscript describes the main factors affecting the composition of pork meat nutrients and how these changes may affect the general food composition databases. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

    Directory of Open Access Journals (Sweden)

    Sang Moo Lee

    2016-08-01

    Full Text Available Abstract Background The objectives of this study were to investigate the effects of persimmon peel (PPM supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. Results No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups (P > 0.05, whereas pork loins from pigs fed a diet supplemented with 0.9 % persimmon peel (T3 showed more tender meat than did pork loins from pigs fed a control diet (P < 0.01, even though no significant difference was observed between the control and T1 group. The T3 group had higher ratio of polyunsaturated fatty acids relative to saturated fatty acids (0.33 vs. 0.28, P < 0.05 and lower total cholesterol concentration (94.4 vs. 99.1 mg/g, P < 0.05 compared to the control group. Persimmon peel appeared to have beneficial effects on fatty acid composition and cholesterol concentration, probably leading to a hypocholesterolemic effect. Conclusions Animal diets fortified with persimmon peel represents an efficient and useful method for improving the nutritional quality of pork without impairing growth performance and eating quality properties.

  14. Effect of organic and conventional rearing system on the mineral content of pork.

    Science.gov (United States)

    Zhao, Yan; Wang, Donghua; Yang, Shuming

    2016-08-01

    Dietary composition and rearing regime largely determine the trace elemental composition of pigs, and consequently their concentration in animal products. The present study evaluates thirteen macro- and trace element concentrations in pork from organic and conventional farms. Conventional pigs were given a commercial feed with added minerals; organic pigs were given a feed based on organic feedstuffs. The content of macro-elements (Na, K, Mg and Ca) and some trace elements (Ni, Fe, Zn and Sr) in organic and conventional meat samples showed no significant differences (P>0.05). Several trace element concentrations in organic pork were significantly higher (Ppork: Cr (808 and 500μg/kg in organic and conventional pork, respectively), Mn (695 and 473μg/kg) and Cu (1.80 and 1.49mg/kg). The results showed considerable differences in mineral content between samples from pigs reared in organic and conventional systems. Our results also indicate that authentication of organic pork can be realized by applying multivariate chemometric methods such as discriminant analysis to this multi-element data. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops.

    Science.gov (United States)

    Verbeke, Wim; De Smet, Stefaan; Vackier, Isabelle; Van Oeckel, Monique J; Warnants, Nathalie; Van Kenhove, Patrick

    2005-02-01

    This study investigates the role of drip, colour, marbling and fat cover as intrinsic search cues in the formation of pork chop preferences and individual determinants. Data are collected from a sample of 443 pork consumers in Belgium through using repeated selection of chops from randomised photobooks and questionnaires including socio-demographic, attitudinal and behavioural variables. Data analysis includes mixture regression analysis, bivariate descriptive statistics and the estimation of multivariate probit models. Consumers sampled in this study prefer pork chops without fat cover. Preference for fat cover is stronger among male, 35+ aged consumers with lower levels of awareness of the relation between food and health and who like pork for other reasons than taste and nutritional value (all p<0.05). Preference for colour is equally consistent within an individual, though fifty-fifty light-dark, with dark chops being more preferred by 35+ aged consumers (p<0.05). Preferences for marbling and drip are not consistent and not determined by joint socio-demographic, attitudinal and behavioural factors. Preferences for cue levels are not correlated, except a weak relation between preference for dark chops without drip (r=0.116). Preferences are apparently formed by deductions with the use of single cues as key information, mainly based on fat cover or colour, and random choice on marbling and drip.

  16. Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil

    Science.gov (United States)

    The aim of this study was to evaluate the effect of oregano essential oil (OEO) from Mexican oregano, Lippia berlandieri Schauer, as a substitute for oregano powder on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation ...

  17. Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham.

    Science.gov (United States)

    Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Lee, Hyun-Joo; Choi, Yang-Il

    2014-01-01

    This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (pham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (pham, compared with the addition of phosphates (pham.

  18. Influence of tumbling and phosphate on the yield, sensory and chemical characteristics of pork liver loaf

    NARCIS (Netherlands)

    Percel, P.J.; Parrett, N.A.; Plimpton, R.F.; Ockerman, H.W.; Krol, B.; Roon, P.S. van

    1982-01-01

    Yield, sensory and chemical properties of pork liver loaves manufactured using varying processing treatments (tumbling vs immersion) and phosphate levels (0 vs 6.4%) were studied. Tumbling significantly improved liver cure uptake, total cure and loaf cooked yield when compared to immersion as a

  19. Combined detection and strain typing of Yersinia enterocolitica directly from pork and poultry enrichments

    Science.gov (United States)

    Introduction: Yersinia enterocolitica is responsible for an estimated 98,000 cases of foodborne illness per year in the U.S. causing both intestinal and extraintestinal diseases. Its prevalence in retail pork and poultry, believed to the primary sources of these infections, ranges widely from 0 to 6...

  20. Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage.

    Science.gov (United States)

    Yang, Chao; Qi, Yan; Zheng, Jiayi; Fan, X U; Liang, Peixin; Song, Cunjiang

    2018-04-01

    Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ε-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacterial growth was determined by culture-dependent and culture-independent analyses. Data indicated that all the preservatives were able to inhibit bacterial growth and extend the shelf life of pork. High-throughput sequencing of 16S ribosome cDNA indicated that Pseudomonas was inhibited under vacuum conditions, whereas facultative anaerobes ( Acinetobacter, Photobacterium, Brochothrix, and Myroides) were the most active genera in the spoiled pork. Photobacterium was further inhibited by each preservative. The inhibition of Acinetobacter, Photobacterium, and Myroides could be responsible for the extended shelf life of vacuum-packaged pork; they were effectively inhibited by KA, which also induced the longest shelf life. Moreover, 19 types of volatile organic compounds were detected. 3-Methylbutanol, 3-methylbutanol acetate, 2-butanone, toluene, benzeneacetaldehyde, dimethyl trisulfide, and acetoin were associated with spoilage. Furthermore, KA is a potential preservative in raw pork; because no phenol was detectable within 35 days, excessive intake of phenol induced by preservatives was avoided.

  1. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins.

    Science.gov (United States)

    Apple, J K; Davis, J R; Rakes, L K; Maxwell, C V; Stivarius, M R; Pohlman, F W

    2001-01-01

    Quality data were initially collected on 78 pork loins from crossbred pigs fed diets containing 0, 1.25 or 2.5% magnesium mica (MM). Loins were then vacuum-packaged, and randomly assigned to either 4 or 8 weeks of storage at 2°C. Dietary MM had no (P > 0.05) effect on moisture loss/retention or subjective and objective color measurements. Purge volume increased (Pwater-holding capacity of pork loins during storage, the data indicated inclusion of MM in swine diets may retard onset of oxidative rancidity in vacuum-packaged pork loins.

  2. Effect of oxygen level on the oxidative stability of two different retail pork products stored using modified atmosphere packaging (MAP)

    DEFF Research Database (Denmark)

    Spanos, Dimitrios; Ann Tørngren, Mari; Christensen, Mette

    2016-01-01

    The characteristics and the oxidative stability of pork steaks and of pork mince were investigated during 2, 5 and 7 days of refrigerated storage using oxygen (O2) levels of 0%, 20%, 50% and 80% in modified atmosphere packaging (MAP). Steaks stored during 7 days were not affected by an increase i......%) O2 MAP. The results show that fresh pork products are affected differently by the MAP O2 concentration and strongly indicate that optimisation of MAP based on the retail product type would be of considerable benefit to their oxidative stability....

  3. Organic electronic materials: Recent advances in the dft description of the ground and excited states using tuned range-separated hybrid functionals

    KAUST Repository

    Kö rzdö rfer, Thomas; Bredas, Jean-Luc

    2014-01-01

    -band-gap polymers.In this Account, we highlight how these failures can be traced back to the delocalization error inherent to semilocal and global hybrid functionals, which leads to the spurious delocalization of electron densities and an overestimation

  4. The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems

    Directory of Open Access Journals (Sweden)

    John J. McGlone

    2013-05-01

    Full Text Available Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less-common immunological castration method is more sustainable (for a number of reasons. This paper provides a method to assess the sustainability of production systems and practices that take into account the best available science, human perception and culture, animal welfare, the environment, food safety, worker health and safety, and economics (including the cost of production and solving world hunger. This tool can be used in countries and regions where the table values of a sustainability matrix change based on local conditions. The sustainability matrix can be used to assess current systems and predict improved systems of the future.

  5. The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems.

    Science.gov (United States)

    McGlone, John J

    2013-05-15

    Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less-common immunological castration method is more sustainable (for a number of reasons). This paper provides a method to assess the sustainability of production systems and practices that take into account the best available science, human perception and culture, animal welfare, the environment, food safety, worker health and safety, and economics (including the cost of production and solving world hunger). This tool can be used in countries and regions where the table values of a sustainability matrix change based on local conditions. The sustainability matrix can be used to assess current systems and predict improved systems of the future.

  6. Carbon and water footprint of pork supply chain in Catalonia: From feed to final products.

    Science.gov (United States)

    Noya, Isabel; Aldea, Xavier; Gasol, Carles M; González-García, Sara; Amores, Maria José; Colón, Joan; Ponsá, Sergio; Roman, Isabel; Rubio, Miguel A; Casas, Eudald; Moreira, María Teresa; Boschmonart-Rives, Jesús

    2016-04-15

    A systematic tool to assess the Carbon Footprint (CF) and Water Footprint (WF) of pork production companies was developed and applied to representative Catalan companies. To do so, a cradle-to-gate environmental assessment was carried out by means of the LCA methodology, taking into account all the stages involved in the pork chain, from feed production to the processing of final products, ready for distribution. In this approach, the environmental results are reported based on eight different functional units (FUs) according to the main pork products obtained. With the aim of ensuring the reliability of the results and facilitating the comparison with other available reports, the Product Category Rules (PCR) for Catalan pork sector were also defined as a basis for calculations. The characterization results show fodder production as the main contributor to the global environmental burdens, with contributions higher than 76% regardless the environmental indicator or the life cycle stage considered, which is in agreement with other published data. In contrast, the results in terms of CF and WF lay above the range of values reported elsewhere. However, major discrepancies are mainly due to the differences in the co-products allocation criteria. In this sense, economic/physical allocation and/or system expansion have been mostly considered in literature. In contrast, no allocation was considered appropriate in this study, according to the characteristics of the industries and products under assessment; thus, the major impacts fall on the main product, which derives on comparatively higher environmental burdens. Finally, due to the relevance of fodder production in the overall impact assessment results, strategies to reduce greenhouse gases (GHG) emissions as well as water use associated to this stage were proposed in the pork supply chain. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Isolation and characterization of methicillin-resistant Staphylococcus aureus from pork farms and visiting veterinary students.

    Directory of Open Access Journals (Sweden)

    Timothy S Frana

    Full Text Available In the last decade livestock-associated methicillin-resistant S. aureus (LA-MRSA has become a public health concern in many parts of the world. Sequence type 398 (ST398 has been the most commonly reported type of LA-MRSA. While many studies have focused on long-term exposure experienced by swine workers, this study focuses on short-term exposures experienced by veterinary students conducting diagnostic investigations. The objectives were to assess the rate of MRSA acquisition and longevity of carriage in students exposed to pork farms and characterize the recovered MRSA isolates. Student nasal swabs were collected immediately before and after farm visits. Pig nasal swabs and environmental sponge samples were also collected. MRSA isolates were identified biochemically and molecularly including spa typing and antimicrobial susceptibility testing. Thirty (30 veterinary students were enrolled and 40 pork farms were visited. MRSA was detected in 30% of the pork farms and in 22% of the students following an exposure to a MRSA-positive pork farm. All students found to be MRSA-positive initially following farm visit were negative for MRSA within 24 hours post visit. Most common spa types recovered were t002 (79%, t034 (16% and t548 (4%. Spa types found in pork farms closely matched those recovered from students with few exceptions. Resistance levels to antimicrobials varied, but resistance was most commonly seen for spectinomycin, tetracyclines and neomycin. Non-ST398 MRSA isolates were more likely to be resistant to florfenicol and neomycin as well as more likely to be multidrug resistant compared to ST398 MRSA isolates. These findings indicate that MRSA can be recovered from persons visiting contaminated farms. However, the duration of carriage was very brief and most likely represents contamination of nasal passages rather than biological colonization. The most common spa types found in this study were associated with ST5 and expands the range of

  8. Comparison of different criteria used to categorize technological quality of pork

    Directory of Open Access Journals (Sweden)

    Henrique Pereira Cazedey

    Full Text Available ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle, initial pH (pH45min and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h, objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative, RSE (reddish-pink, soft and exudative, RFN (reddish-pink, firm and non-exudative or DFD (dark, firm and dry quality. Frequency distributions of quality categories differed (P<0.001 among criteria, which resulted in large variations: 3 to 68% PSE; 0 to 73% RSE; 5 to 68% RFN; 0 to 22% DFD; and 0 to 33% unclassified samples. A same sample may be classified into different quality categories according to the criterion utilized, which results in large variations in frequency distributions and also in quality attributes. Therefore, the classification of pork quality depends on the adopted criterion, which indicated the need for international standardization, so that pork quality can be determined efficiently and effectively.

  9. Variational predictions of transition energies and electron affinities: He and Li ground states and Li, Be, and Mg core-excited states

    International Nuclear Information System (INIS)

    Fischer, C.F.

    1990-01-01

    Variational procedures for predicting energy differences of many-electron systems are investigated. Several different calculations for few-electron systems are considered that illustrate the problems encountered when a many-electron system is modeled as a core plus outer electrons. It is shown that sequences of increasingly more accurate calculations for outer correlation may converge yielding wrong transition energies. At the same time, accurate core-polarization calculations overestimate the binding energy, requiring a core-valence correction. For the high-spin, core-excited states of Li, it was found that outer correlation only predicted electron affinities as accurately as full-correlation studies. This observation suggested a prediction of the core-excited 4 P endash 4 S transition in Be - , based on observed 3 P 0 endash 3 P transition energies of the neutral species, predicted electron affinities including only outer correlation, and a core-valence correction, that is shown to be in good agreement with experiment. A similar calculation for Mg - predicts a wavelength of 2895.1 A for this transition

  10. Ground water

    International Nuclear Information System (INIS)

    Osmond, J.K.; Cowart, J.B.

    1982-01-01

    The subject is discussed under the headings: background and theory (introduction; fractionation in the hydrosphere; mobility factors; radioisotope evolution and aquifer classification; aquifer disequilibria and geochemical fronts); case studies (introduction; (a) conservative, and (b) non-conservative, behaviour); ground water dating applications (general requirements; radon and helium; radium isotopes; uranium isotopes). (U.K.)

  11. Ground water

    International Nuclear Information System (INIS)

    Osmond, J.K.; Cowart, J.B.

    1992-01-01

    The great variations in concentrations and activity ratios of 234 U/ 238 U in ground waters and the features causing elemental and isotopic mobility in the hydrosphere are discussed. Fractionation processes and their application to hydrology and other environmental problems such as earthquake, groundwater and aquifer dating are described. (UK)

  12. Electronic structure, chemical bonding, phase stability, and ground-state properties of YNi2-x(Co/Cu)xB2C

    International Nuclear Information System (INIS)

    Ravindran, P.; Johansson, B.; Eriksson, O.

    1998-01-01

    In order to understand the role of Ni site substitution on the electronic structure and chemical bonding in YNi 2 B 2 C, we have made systematic electronic-structure studies on YNi 2 B 2 C as a function of Co and Cu substitution using the supercell approach within the local density approximation. The equilibrium volume, bulk modulus (B 0 ) and its pressure derivative (B 0 ' ), Grueneisen constant (γ G ), Debye temperature (Θ D ), cohesive energy (E c ), and heat of formation (ΔH) are calculated for YNi 2-x (Co/Cu) x B 2 C (x=0,0.5,1.0,1.5,2). From the total energy, electron-energy band structure, site decomposed density of states, and charge-density contour we have analyzed the structural stability and chemical bonding behavior of YNi 2 B 2 C as a function of Co/Cu substitution. We find that the simple rigid band model successfully explains the electronic structure and structural stability of Co/Cu substitution for Ni. In addition to studying the chemical bonding and electronic structure we present a somewhat speculative analysis of the general trends in the behavior of critical temperature for superconductivity as a function of alloying. copyright 1998 The American Physical Society

  13. Electronic structure and nature of the ground state of the mixed-valence binuclear tetra(mu-1,8-naphthyridine-N,N')-bis(halogenonickel) tetraphenylborate complexes: experimental and DFT characterization.

    Science.gov (United States)

    Bencini, Alessandro; Berti, Elisabetta; Caneschi, Andrea; Gatteschi, Dante; Giannasi, Elisa; Invernizzi, Ivana

    2002-08-16

    The ground state electronic structure of the mixed-valence systems [Ni(2)(napy)(4)X(2)](BPh(4)) (napy=1,8-naphthyridine; X=Cl, Br, I) was studied with combined experimental (X-ray diffraction, temperature dependence of the magnetic susceptibility, and high-field EPR spectroscopy) and theoretical (DFT) methods. The zero-field splitting (zfs) ground S=3/2 spin state is axial with /D/ approximately 3 cm(-1). The iodide derivative was found to be isostructural with the previously reported bromide complex, but not isomorphous. The compound crystallizes in the monoclinic system, space group P2(1)/n, with a=17.240(5), b=26.200(5), c=11.340(5) A, beta=101.320(5) degrees. DFT calculations were performed on the S=3/2 state to characterize the ground state potential energy surface as a function of the nuclear displacements. The molecules can thus be classified as Class III mixed-valence compounds with a computed delocalization parameter, B=3716, 3583, and 3261 cm(-1) for the Cl, Br, and I derivatives, respectively.

  14. Boson and fermion many-body assemblies: Fingerprints of excitations in the ground-state wave functions, with examples of superfluid 4He and the homogeneous correlated electron liquid

    International Nuclear Information System (INIS)

    March, N.H.

    2007-08-01

    After a brief summary of some basic properties of ideal gases of bosons and of fermions, two many-body Hamiltonians are cited for which ground-state wave functions allow the generation of excited states. But because of the complexity of ground-state many-body wave functions, we then consider properties of reduced density matrices, and in particular, the diagonal element of the second-order density matrix. For both the homogeneous correlated electron liquid and for an assembly of charged bosons, the ground-state pair correlation function g(r) has fingerprints of the zero-point energy of the plasmon modes. These affect crucially the static structure factor S(k), in the long wavelength limit. This is best understood by means of the Ornstein-Zernike direct correlation function c(r), which plays an important role throughout this article. Turning from such charged liquids, both boson and fermion, to superfluid 4 He, the elevated temperature (T) structure factor S(k, T) is related, albeit approximately, to its zero-temperature counterpart, via the velocity of sound, reflecting the collective phonon excitations, and the superfluid density. Finally some future directions are pointed. (author)

  15. Efficiency of optical-electronic systems: methods application for the analysis of structural changes in the process of eye grounds diagnosis

    Science.gov (United States)

    Saldan, Yosyp R.; Pavlov, Sergii V.; Vovkotrub, Dina V.; Saldan, Yulia Y.; Vassilenko, Valentina B.; Mazur, Nadia I.; Nikolaichuk, Daria V.; Wójcik, Waldemar; Romaniuk, Ryszard; Suleimenov, Batyrbek; Bainazarov, Ulan

    2017-08-01

    Process of eye tomogram obtaining by means of optical coherent tomography is studied. Stages of idiopathic macula holes formation in the process of eye grounds diagnostics are considered. Main stages of retina pathology progression are determined: Fuzzy logic units for obtaining reliable conclusions regarding the result of diagnosis are developed. By the results of theoretical and practical research system and technique of retinal macular region of the eye state analysis is developed ; application of the system, based on fuzzy logic device, improves the efficiency of eye retina complex.

  16. Environmental assessment of the entire pork value chain in Catalonia - A strategy to work towards Circular Economy.

    Science.gov (United States)

    Noya, Isabel; Aldea, Xavier; González-García, Sara; M Gasol, Carles; Moreira, María Teresa; Amores, Maria José; Marín, Desirée; Boschmonart-Rives, Jesús

    2017-07-01

    Pork industry in Catalonia plays a foremost and representative role in the Spanish pork sector. Beyond the economic benefits, conventional practices in the pork industry also imply a number of environmental impacts that need to be dealt with. In this context, the environmental performance of traditional linear pork chain in Catalonia was evaluated through a LCA approach. The outcomes of the analysis showed that both fodder production and transport activities were identified as the critical stages of the system. Accordingly, alternative schemes based on circular economy principles were proposed and potential environmental credits were estimated. Within this framework, comparative results highlighted the advantages of moving towards a closing loop production system, where resource efficiency and waste valorisation were prioritised over final disposal options. Copyright © 2017 Elsevier B.V. All rights reserved.

  17. A risk modelling approach for setting microbiological limits using enterococci as indicator for growth potential of Salmonella in pork

    DEFF Research Database (Denmark)

    Bollerslev, Anne Mette; Nauta, Maarten; Hansen, Tina Beck

    2017-01-01

    Microbiological limits are widely used in food processing as an aid to reduce the exposure to hazardous microorganisms for the consumers. However, in pork, the prevalence and concentrations of Salmonella are generally low and microbiological limits are not considered an efficient tool to support...... for this purpose includes the dose-response relationship for Salmonella and a reduction factor to account for preparation of the fresh pork. By use of the risk model, it was estimated that the majority of salmonellosis cases, caused by the consumption of pork in Denmark, is caused by the small fraction of pork...... products that has enterococci concentrations above 5. log. CFU/g. This illustrates that our approach can be used to evaluate the potential effect of different microbiological limits and therefore, the perspective of this novel approach is that it can be used for definition of a risk-based microbiological...

  18. Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba

    Directory of Open Access Journals (Sweden)

    Monique Visser

    2012-01-01

    Full Text Available The aim of the present study was to determine whether Clostridium difficile was present in uncooked retail ground beef and ground pork products sold in Winnipeg, Manitoba. Using an alcohol treatment protocol and inoculation of cultures on C difficile Moxalactam Norfloxacin (CDMN, toxigenic C difficile was found in 6.3% of 48 meat samples. The C difficile isolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients with C difficile disease. Because cooking of meat will not eradicate C difficile spores, this raises a concern regarding potential foodborne transmissibility of this organism.

  19. Determining the Elasticity of Materials Employing Quantum-mechanical Approaches:From the Electronic Ground State to the Limits of Materials Stability

    Czech Academy of Sciences Publication Activity Database

    Friák, Martin; Hickel, T.; Kormann, F.; Udyansky, A.; Dick, A.; Šob, Mojmír

    2011-01-01

    Roč. 82, č. 2 (2011), s. 86-100 ISSN 1611-3683 R&D Projects: GA AV ČR IAA100100920; GA MŠk OC10008 Institutional research plan: CEZ:AV0Z20410507 Keywords : electronic structure * elasticity * theoretical strength Subject RIV: BM - Solid Matter Physics ; Magnetism Impact factor: 0.733, year: 2011

  20. Factors associated with Listeria monocytogenes contamination of cold-smoked pork products produced in Latvia and Lithuania.

    OpenAIRE

    Berzins,-A; Horman,-A; Lunden,-J; Korkeala,-H

    2007-01-01

    A total of 312 samples of sliced, vacuum packaged, cold-smoked pork from 15 meat processing plants in Latvia and Lithuania, obtained over a 15-month period from 2003 until 2004, were analyzed for the presence of Listeria monocytogenes at the end of their shelf-life. Overall, 120 samples (38%) tested positive for L. monocytogenes. Despite the long storing period, the levels of L. monocytogenes in cold-smoked pork products were low. Manufacturing processes were studied at seven meat processing ...

  1. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

    DEFF Research Database (Denmark)

    Meinert, Lene; Tikk, Kaja; Tikk, Meelis

    2009-01-01

    Flavour development and overall eating quality of pan-fried pork chops of longissimus dorsi from eight different raw meat qualities aged for 4 and IS days were assessed by a trained sensory panel. The raw meat qualities were obtained through combinations of strategic feeding/fasting (control vs...... the differences in sensory perception of the pan-fried pork chops. Overall, the differences were small....

  2. Ground Pollution Science

    International Nuclear Information System (INIS)

    Oh, Jong Min; Bae, Jae Geun

    1997-08-01

    This book deals with ground pollution science and soil science, classification of soil and fundamentals, ground pollution and human, ground pollution and organic matter, ground pollution and city environment, environmental problems of the earth and ground pollution, soil pollution and development of geological features of the ground, ground pollution and landfill of waste, case of measurement of ground pollution.

  3. Prevalence of Clostridium difficile in uncooked ground meat products from Pittsburgh, Pennsylvania.

    Science.gov (United States)

    Curry, Scott R; Marsh, Jane W; Schlackman, Jessica L; Harrison, Lee H

    2012-06-01

    The prevalence of Clostridium difficile in retail meat samples has varied widely. The food supply may be a source for C. difficile infections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured for C. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive for C. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive for C. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence of C. difficile in retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.

  4. Identification of pork contamination in meatball using genetic marker mitochondrial DNA cytochrome b gene by duplex-PCR

    Science.gov (United States)

    Novianty, E.; Kartikasari, L. R.; Lee, J. H.; Cahyadi, M.

    2017-04-01

    Meat based food products have a big opportunity to mix and adulterated with other meats. Muslim communities are prohibited to consume pork-containing product or other pig derivatives in food. Therefore, the high sensitivity, fast, cheap and accurate approach is needed to detect pig contamination in raw meat and meat-processed product such as meatball. The aim of this study was to identify pork contamination in meatball using genetic marker of mitochondrial DNA cytochrome b gene by duplex-PCR. Samples were prepared and designed by following the proportions 0, 1, 5, 10, 25% of pork in meatballs, respectively. The DNA genome was extracted from meatballs and polymerase chain reaction (PCR) was performed using species specific primer to isolate mt-DNA cytochrome b gene. The results showed that the DNA genome was successfully isolated from pork, beef, and contaminated meatballs. Furthermore, 2% agarose gels was able to visualize of duplex-PCR to identify pork contamination in meatballs up to very small proportion (1%). It can be concluded that duplex-PCR of mt-DNA cytochrome b gene was very sensitive to identify pork contamination in meatball with the presence of specific 398 bp DNA band.

  5. Development of a Rapid Immunodiagnostic Test for Pork Components in Raw Beef and Chicken Meats: a Preliminary Study

    Directory of Open Access Journals (Sweden)

    S. N. Depamede

    2011-08-01

    Full Text Available A rapid immunodiagnostic test that provides visual evidence of the presence of pork components in raw beef and chicken meats was developed. Colloidal gold was prepared and conjugated with anti-Swine IgG polyclonal antibody. Immunochromatographic test strips were produced, and then were used to test laboratory adulterated raw meat samples. The samples consisted adulteration meat, immunodiagnostic, pork, rapid test of pork-in-beef, or pork-in-chicken at 1/0; 1/100; 1/1,000; 1/5,000; 1/10,000 (w/w adulteration levels that were extracted in phosphate-buffered saline. Raw beef and chicken meats without pork were included as controls. Analysis was completed in 10 min. Detection limit was 1/5,000 (w/w, although 1/10,000 was also observed. This immunodiagnostic tests can be conveniently applied to detect low levels of pork components in raw beef and chicken meat products. For the commercial purposes, further studies need to be carried out.

  6. Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

    Directory of Open Access Journals (Sweden)

    Zhuang Li KANG

    Full Text Available Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G' values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

  7. Alignment and orientation parameters for excitation of the ground state of helium to the 21P state by 81 eV electrons

    International Nuclear Information System (INIS)

    Fon, W.C.; Berrington, K.A.; Kingston, A.E.

    1979-01-01

    Five-state R-matrix calculations are used to calculate the differential cross sections, lambda, chi, Asub(2+)sup(col), Asub(1+)sup(col), Asub(2+)sup(col), /0sub(1-)sup(col)/ and theta sub(min) for electron excitation of the 1 1 S to 2 1 P state of helium at 81 eV. The results are compared with recent experimental results of Hollywood, Crowe and Williams (J. Phys. B.; 12: 819 (1979)). (author)

  8. Ground-State Electronic Structure of RC-LH1 and LH2 Pigment Assemblies of Purple Bacteria via the EBF-MO Method.

    Science.gov (United States)

    Shrestha, Kushal; Jakubikova, Elena

    2015-08-20

    Light-harvesting antennas are protein-pigment complexes that play a crucial role in natural photosynthesis. The antenna complexes absorb light and transfer energy to photosynthetic reaction centers where charge separation occurs. This work focuses on computational studies of the electronic structure of the pigment networks of light-harvesting complex I (LH1), LH1 with the reaction center (RC-LH1), and light-harvesting complex II (LH2) found in purple bacteria. As the pigment networks of LH1, RC-LH1, and LH2 contain thousands of atoms, conventional density functional theory (DFT) and ab initio calculations of these systems are not computationally feasible. Therefore, we utilize DFT in conjunction with the energy-based fragmentation with molecular orbitals method and a semiempirical approach employing the extended Hückel model Hamiltonian to determine the electronic properties of these pigment assemblies. Our calculations provide a deeper understanding of the electronic structure of natural light-harvesting complexes, especially their pigment networks, which could assist in rational design of artificial photosynthetic devices.

  9. Electronics for LHC Experiments

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2004-07-01

    This document gathers the abstracts of most presentations made at this workshop on electronics for the large hadron collider (LHC) experiments. The presentations were arranged into 6 sessions: 1) electronics for tracker, 2) trigger electronics, 3) detector control systems, 4) data acquisition, 5) electronics for calorimeters and electronics for muons, and 6) links, power systems, grounding and shielding, testing and quality assurance.

  10. Electronics for LHC Experiments

    International Nuclear Information System (INIS)

    2004-01-01

    This document gathers the abstracts of most presentations made at this workshop on electronics for the large hadron collider (LHC) experiments. The presentations were arranged into 6 sessions: 1) electronics for tracker, 2) trigger electronics, 3) detector control systems, 4) data acquisition, 5) electronics for calorimeters and electronics for muons, and 6) links, power systems, grounding and shielding, testing and quality assurance

  11. Vertical co-ordination in the Danish hog/pork industry

    DEFF Research Database (Denmark)

    Laursen, Christina; Hundahl, Lone; Strandskov, Jesper

    flexible workforce. There is also a pressure on the industry to adopt the latest technology to remain cost and product competitive. 7. In order to meet this pressure attention must be paid to increased product development, larger market flexibility and improved responsiveness. Optimisation of the full...... organised, and controlled and owned by the industry itself, namely the pig producers. 3. During the last five years, the Danish pork industry has changed, slaughtering is now concentrated in the four largest firms accounting for 95% of capacity. Processing (beyond primal cuts) is also concentrated...... in producers switching to another co-operative, for large producers the bonus payment represents a significant source of income. It is this factor that ensures the competiti of the individual pig abattoir co-operative. 6. The development in the Danish pork industry is characterised by changes in demand...

  12. Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meat.

    Science.gov (United States)

    Escudero, Elizabeth; Toldrá, Fidel; Sentandreu, Miguel Angel; Nishimura, Hitoshi; Arihara, Keizo

    2012-07-01

    This study investigated the in vivo antihypertensive activity of three novel peptides identified in the in vitro digest of pork meat. These peptides were RPR, KAPVA and PTPVP and all of them showed significant antihypertensive activity after oral administration to spontaneously hypertensive rats, RPR being the peptide with the greatest in vivo activity. To our knowledge, this is the first report showing the in vivo antihypertensive action of the three peptides from nebulin (RPR) and titin (KAPVA and PTPVP), thus confirming their reported in vitro angiotensin I-converting enzyme (ACE) inhibitory activity. These findings suggest that pork meat could constitute a source of bioactive constituents that could be utilized in functional foods or nutraceuticals. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. Consumer preferences for welfare pork - is the interest for tenderloin greater than for minced meat?

    DEFF Research Database (Denmark)

    Denver, Sigrid; Sandøe, Peter; Christensen, Tove

    2015-01-01

    Denmark has among the highest levels of organic consumption in the world when looking at the overall market shares. Nevertheless, the market shares for organic meat and other types of welfare friendly meat are low and animal welfare friendly production systems remain a niche. The main Danish animal...... but these products are not approved by Dyrenes Beskyttelse. Instead, medium level animal welfare pork is marketed under privately owned super market labels. Other countries seem to be successful in using a different strategy where national animal welfare associations approve medium as well as premium levels...... of animal welfare (Christensen et al., 2014; Heerwagen et al., 2014). The purpose of this paper is to analyse whether there is a potential for increasing the market shares in Denmark for pork associated with medium levels of animal welfare without compromising the markets shares for premium animal welfare...

  14. Mars Science Laboratory Launch-Arrival Space Study: A Pork Chop Plot Analysis

    Science.gov (United States)

    Cianciolo, Alicia Dwyer; Powell, Richard; Lockwood, Mary Kae

    2006-01-01

    Launch-Arrival, or "pork chop", plot analysis can provide mission designers with valuable information and insight into a specific launch and arrival space selected for a mission. The study begins with the array of entry states for each pair of selected Earth launch and Mars arrival dates, and nominal entry, descent and landing trajectories are simulated for each pair. Parameters of interest, such as maximum heat rate, are plotted in launch-arrival space. The plots help to quickly identify launch and arrival regions that are not feasible under current constraints or technology and also provide information as to what technologies may need to be developed to reach a desired region. This paper provides a discussion of the development, application, and results of a pork chop plot analysis to the Mars Science Laboratory mission. This technique is easily applicable to other missions at Mars and other destinations.

  15. Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey

    International Nuclear Information System (INIS)

    Fox, J.B. Jr.; Lakritz, L.; Hampson, J.; Richardson, R.; Ward, K.; Thayer, D.W.

    1995-01-01

    A study was made of the loss of thiamin and riboflavin due to gamma irradiation of beef, lamb and pork longissimus dorsi, turkey breast and leg muscles. Thiamin losses averaged 11%/kiloGray (kGy) and riboflavin losses 2.5%/kGy above three kGy. The rate of loss of thiamin in beef was higher than that in lamb, pork and turkey leg, but not turkey breast, with losses of 16%/kGy in beef and 8%/kGy in lamb. The rate of thiamin loss was not related to sulfhydryl, protein, moisture, fat or water content, pH or reducing capacity by redox titration. Loss of riboflavin was not different among species. Any detriment from such slight losses would seem to be more than compensated by the advantage of controlling bacteriological contamination by irradiation processing

  16. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

    International Nuclear Information System (INIS)

    Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W.

    2002-01-01

    Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution

  17. Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

    Energy Technology Data Exchange (ETDEWEB)

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

    2002-03-01

    Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution.

  18. Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements.

    Science.gov (United States)

    Zhou, Peng; Regenstein, Joe M

    2007-05-01

    The objective of this study was to compare water gel desserts from various gelatins using instrumental measurements. The puncture test and texture profile analysis (TPA) with compression were determined at 25% and 75% deformation; the melting properties were determined rheologically by monitoring the change of storage modulus (G') with increasing temperature. The measurements with 25% deformation were always nondestructive, while measurements with 75% deformation were mostly destructive. Desserts made from Alaska pollock gelatin (AG) or gelatin mixtures containing AG were more resistant to the destruction caused by the large deformation than tilapia gelatin and pork gelatins. In addition, the gel dessert made from AG melted at a lower temperature than those from tilapia skin gelatin and pork gelatins, while desserts made from gelatin mixtures reflected the melting properties of the separate gelatins.

  19. Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Roberts, T.

    1985-12-01

    Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references.

  20. Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

    OpenAIRE

    Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Lee, Hyun-Joo; Choi, Yang-Il

    2014-01-01

    This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significant...

  1. Assessing the use of frozen pork meat in the manufacture of cooked ham

    Directory of Open Access Journals (Sweden)

    Francine Gomes Basso LOS

    2016-01-01

    Full Text Available This study aimed to evaluate the effects of slow (–18 °C and fast freezing (liquid nitrogen of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat. Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

  2. Vitamin D-3 and 25-hydroxyvitamin D-3 in raw and cooked pork cuts

    DEFF Research Database (Denmark)

    Clausen, Ina; Jakobsen, Jette; Leth, Torben

    2003-01-01

    The contents of vitamin D-3 and its metabolically active metabolite 25-hydroxyvitamin D-3 (25OHD(3)) were examined by HPLC in different parts of four common raw pork cuts (loin boneless, leg inside, thin belly, neck) and in cooked meat (loin boneless). In whole raw pork cuts, varying in fat content......, and that rind, despite its limited fat content, has a high concentration of vitamin D-3 and 25OHD(3). Cooking increased vitamin D-3 and 25OHD(3) calculated per 100 g of tissue in all parts and in the whole cut (in whole cuts in raw and cooked meat, respectively: vitamin D-3: 0.15 (0.08-0.24) mug/100 g and 0...... 25OHD(3) contributes significantly to vitamin D activity. Food databases should include concentrations of both vitamin D and 25OHD(3). (C) 2003 Elsevier Ltd. All rights reserved....

  3. Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

    International Nuclear Information System (INIS)

    Roberts, T.

    1985-01-01

    Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references

  4. European citizen and consumer attitudes and preferences regarding beef and pork

    DEFF Research Database (Denmark)

    Verbeke, Wim; Pérez-Cueto, Federico J. A.; de Barcellos, Marcia Dutra

    2010-01-01

    sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens' and consumers' attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers...... consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals' views as citizens...... and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers' acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating...

  5. Communication grounding facility

    International Nuclear Information System (INIS)

    Lee, Gye Seong

    1998-06-01

    It is about communication grounding facility, which is made up twelve chapters. It includes general grounding with purpose, materials thermal insulating material, construction of grounding, super strength grounding method, grounding facility with grounding way and building of insulating, switched grounding with No. 1A and LCR, grounding facility of transmission line, wireless facility grounding, grounding facility in wireless base station, grounding of power facility, grounding low-tenton interior power wire, communication facility of railroad, install of arrester in apartment and house, install of arrester on introduction and earth conductivity and measurement with introduction and grounding resistance.

  6. Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products

    Directory of Open Access Journals (Sweden)

    Lia Bardasi

    2017-05-01

    Full Text Available During the years 2015-2016, 83 faecal samples were collected at slaughter from pigs reared in farms located in Central- Northern Italy. During the years 2014-2016 a total of 562 pork products [465 not-ready-to-eat (NRTE and 97 ready-to-eat (RTE products] were collected from retail outlets, large retailers and processing plants. The samples were analysed according to ISO TS 13136:2012. Out of 83 swine faecal samples, 77 (92.8% resulted stx-positive by real time polymerase chain reaction (PCR, 5 stx2+ and 1 stx1+ Shiga toxin-producing Escherichia coli (STEC strains were isolated. Among the 465 NRTE samples, 65 (14.0% resulted stx-positive by real time PCR and 7 stx2+ STEC strains were isolated. The stx2 gene was detected more frequently than the stx1 gene both in faecal samples (90.4 vs 8.4% and in NRTE pork products (13.3 vs 1.3%. All the RTE samples included in the analysis resulted stxnegative. Among the samples resulted positive for stx and eae genes, serogroup-associated genes were detected at high frequency: O26 resulted the most frequent in faecal samples (81.3% and O145 in pork products (88.1%. The O157 serogroup resulted positive in 83.3 and 78.1% of pork products and faecal samples, respectively. Despite the frequent detection by real time PCR of genes indicating the possible presence of STEC strains belonging to the six serogroups, the bacteriological step did not confirm the isolation of any such strains.

  7. Antioxidant Activities of Nakai Extract and Its Application to the Pork Sausages

    Directory of Open Access Journals (Sweden)

    J. H. Park

    2013-02-01

    Full Text Available Influence of Achyranthes japonica Nakai Extract (AJNE on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W, and an increase in color b* of pork sausage samples (p<0.05. Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05. Sausages containing AJNE had lower non-heme iron values and peroxide value (POV than control sausages (p<0.05; however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05. Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05, but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05. Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05, but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

  8. GC-MS analysis of off-odor volatiles from irradiated pork

    International Nuclear Information System (INIS)

    Lin Ruotai; Geng Shengrong; Zhang Jinmu; Chen Yuxia; Liu Yangmin; Wang Liping; Wang Hong; Xu Ying; Yao Side

    2007-01-01

    The main compounds of off-odor volatiles from irradiated refrigerated vacuum-packaged pork were analyzed by gas chromatograph/mass spectrometer (GC-MS). The analytical results showed that the main compounds of off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, S-methyl thioacetate, and methanethiol. It was proved that the off-odor volatile came from irradiated S-containing amino acid and thiamin. (authors)

  9. Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

    Directory of Open Access Journals (Sweden)

    Franz Dias Gois

    Full Text Available ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen. Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05 on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05 of the saturated fatty acids content of L. dorsi, especially myristic (C14:0 and stearic (C18:0 fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001 and immediately after cooking (P<0.001. However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

  10. The Comparison Analysis of the Main Chemical Composition Parameters of Wild Boar Meat and Pork

    OpenAIRE

    Erika Bodnárné Skobrák; Károly Bodnár; Edit Mikóné Jónás; János Gundel; András Jávor

    2011-01-01

    The chemical composition of wild boar meat from wild boar parks with various habitats and different feeding facilities was analysed. Samples were collected from m. serratus anterior – during the winter hunting period. The protein, the total fat, the saturated and unsaturated fatty acid content were measured and also and those elements which have great importance on human alimentation. The results were compared with other author’s data of the same parameters of pork. The aim of the study was t...

  11. Sulfonated polystyrene magnetic nanobeads coupled with immunochromatographic strip for clenbuterol determination in pork muscle.

    Science.gov (United States)

    Wu, Kesheng; Guo, Liang; Xu, Wei; Xu, Hengyi; Aguilar, Zoraida P; Xu, Guomao; Lai, Weihua; Xiong, Yonghua; Wan, Yiqun

    2014-11-01

    A magnetic solid-phase extraction method (MSPE) was developed to pre-concentrate and cleanup clenbuterol (CLE) from pork muscle. Novel sulfonated polystyrene magnetic nanobeads (spMNBs) were synthesized via a one-pot emulsion copolymerization method by using divinylbenzene, styrene, and sodium styrene sulfonate in the presence of oleic acid-modified and 10-undecylenic acid-modified magnetic ferrofluid. The resulting spMNBs exhibited high adsorption efficiency for CLE and for 10 other common beta-adrenergic agonists, namely, brombuterol, ractopamine, tulobuterol, bambuterol, cimbuterol, mabuterol, clorprenaline, penbutolol, salbutamol, and cimaterol. The adsorption behavior of the spMNBs for CLE was described by the Langmuir equation with a maximum adsorption capacity of 0.41 mg/g. Under the optimized parameters, the extraction of CLE from 0.5 g of pork muscle required 25mg of the spMNBs at a shortened adsorption time (0.5 min). The proposed MSPE was coupled with colloidal gold nanoparticle-based immunochromatographic assay (MSPE-AuNPIA) for the quantitative detection of CLE residue in pork muscle. The limit of detection and limit of quantification for the pork muscle were 0.10 and 0.24 ng/g, respectively. The intra-day and inter-day assay recoveries at three CLE spiked concentrations ranged from 92.5% to 98.1%, with relative standard deviations ranging from 3.2% to 13.0%. The results of MSPE-AuNPIA were confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CLE values obtained with MSPE-AuNPIA agreed with those obtained with LC-MS/MS. Copyright © 2014 Elsevier B.V. All rights reserved.

  12. Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

    OpenAIRE

    Joseph, Serlene; Chatli, Manish K.; Biswas, Ashim K.; Sahoo, Jhari

    2012-01-01

    Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P 

  13. Productivity and Economic Effects of Antibiotics Used for Growth Promotion in U.S. Pork Production

    OpenAIRE

    Miller, Gay Y.; Algozin, Kenneth A.; McNamara, Paul E.; Bush, Eric J.

    2003-01-01

    Public health experts are concerned about the diminishing efficacy of antibiotics. Some have called for a ban on growth-promoting antibiotics in animal agriculture. This study identifies the contribution of growth-promoting antibiotics in the grower/finisher phase of U.S. pork production. With National Animal Health Monitoring System swine data, relationships are estimated between growth-promoting antibiotic use and productivity. Results indicate improvements in average daily gain (0.5%), fee...

  14. Assessing the use of frozen pork meat in the manufacture of cooked ham

    OpenAIRE

    LOS, Francine Gomes Basso; PRESTES, Rosa Cristina; GRANATO, Daniel; SIMÕES, Deise Rosana Silva; ROMAN, Silvane Souza; DEMIATE, Ivo Mottin

    2016-01-01

    This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at –18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in senso...

  15. A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

    OpenAIRE

    Murphy, Karen J.; Parker, Barbara; Dyer, Kathryn A.; Davis, Courtney R.; Coates, Alison M.; Buckley, Jonathan D.; Howe, Peter R. C.

    2014-01-01

    Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-la...

  16. The Economic Impact of Government Policy on Market Prices of Low-Fat Pork in South Korea: A Quasi-Experimental Hedonic Price Approach

    Directory of Open Access Journals (Sweden)

    Hyun No Kim

    2018-03-01

    Full Text Available The implementation of government policy can have an influence on market environment and market prices of pork in consequence. In South Korea, consumers prefer high-fat pork cuts due to the prevalence of roosting pork over a hot grill. This paper examines the impact of the government policy which aims to increase the consumption of low-fat pork cuts because of the concerns regarding asymmetric consumption between high-fat and low-fat pork cuts. Using hedonic price methods combined with quasi-experimental approaches we estimate the subsequent impact of food policy on the price of low-fat pork cuts using a time series of sales data. This study utilized an effective approach which has been widely employed for policy evaluation to produce plausible estimates of the economic values generated by the government policy. We find the existence of market segmentation and different impacts of the policy between markets. While the market price for high-fat pork cuts has remained stable, the price for low-fat pork cuts has slightly increased since the policy has been implemented. This paper illustrates that government’s policy can be a good strategy to maintain sustainability of the food industry by improving the balance in pork consumption and the management of stocks.

  17. Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

    Science.gov (United States)

    Chavhan, D M; Hazarika, M; Brahma, M L; Hazarika, R A; Rahman, Z

    2015-02-01

    Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

  18. Metabolic profiling of meat: assessment of pork hygiene and contamination with Salmonella typhimurium.

    Science.gov (United States)

    Xu, Yun; Cheung, William; Winder, Catherine L; Dunn, Warwick B; Goodacre, Royston

    2011-02-07

    Spoilage in meat is the result of the action of microorganisms and results in changes of meat and microbial metabolism. This process may include pathogenic food poisoning bacteria such as Salmonella typhimurium, and it is important that these are differentiated from the natural spoilage process caused by non-pathogenic microorganisms. In this study we investigated the application of metabolic profiling using gas chromatography-mass spectrometry, to assess the microbial contamination of pork. Metabolite profiles were generated from microorganisms, originating from the natural spoilage process and from the artificial contamination with S. typhimurium. In an initial experiment, we investigated changes in the metabolic profiles over a 72 hour time course at 25 °C and established time points indicative of the spoilage process. A further experiment was performed to provide in-depth analysis of the metabolites characteristic of contamination by S. typhimurium. We applied a three-way PARAllel FACtor analysis 2 (PARAFAC2) multivariate algorithm to model the metabolic profiles. In addition, two univariate statistical tests, two-sample Wilcoxon signed rank test and Friedman test, were employed to identify metabolites which showed significant difference between natural spoiled and S. typhimurium contaminated samples. Consistent results from the two independent experiments were obtained showing the discrimination of the metabolic profiles of the natural spoiled pork chops and those contaminated with S. typhimurium. The analysis identified 17 metabolites of significant interest (including various types of amino acid and fatty acid) in the discrimination of pork contaminated with the pathogenic microorganism.

  19. Gold Nanoparticle Sensor for the Visual Detection of Pork Adulteration in Meatball Formulation

    Directory of Open Access Journals (Sweden)

    M. E. Ali

    2012-01-01

    Full Text Available We visually identify pork adulteration in beef and chicken meatball preparations using 20 nm gold nanoparticles (GNPs as colorimetric sensors. Meatball is a popular food in certain Asian and European countries. Verification of pork adulteration in meatball is necessary to meet the Halal and Kosher food standards. Twenty nm GNPs change color from pinkish-red to gray-purple, and their absorption peak at 525 nm is red-shifted by 30–50 nm in 3 mM phosphate buffer saline (PBS. Adsorption of single-stranded DNA protects the particles against salt-induced aggregation. Mixing and annealing of a 25-nucleotide (nt single-stranded (ss DNA probe with denatured DNA of different meatballs differentiated well between perfectly matched and mismatch hybridization at a critical annealing temperature. The probes become available in nonpork DNA containing vials due to mismatches and interact with GNPs to protect them from salt-induced aggregation. Whereas, all the pork containing vials, either in pure and mixed forms, consumed the probes totally by perfect hybridization and turned into grey, indicating aggregation. This is clearly reflected by a well-defined red-shift of the absorption peak and significantly increased absorbance in 550–800 nm regimes. This label-free low-cost assay should find applications in food analysis, genetic screening, and homology studies.

  20. Effect of replacing pork backfat with avocado oil on the quality of chicken sausages "Swiss type"

    Directory of Open Access Journals (Sweden)

    Adrián Moreno Vaca

    2015-03-01

    Full Text Available (Received: 2015/01/27 - Accepted: 2015/03/27A kind of chicken sausage “Swiss type” was developed with avocado oil content to replace all fat from pork back fat in its formulation. Analysis of lipid profile for pork back fat reported: SFA 35.45 %; MUFA 41.95 %; PUFA 20.71 %. For avocado oil: SFA 18.66 %; MUFA 68.37 %; PUFA 12.19 % . Treatments used which corresponding to the percentages of avocado oil content as a substitute for pork back fat in their formulation were: T1 = 50 %, T2 = 75 %, T3 = 100 %. Sensory acceptability of treatments was performed. There were no statistically significant differences. Treatment T3 with highest score was chosen as the best treatment. Physicochemical and microbiological characterization was performed for T3 treatment and for a treatment which didn’t have in its formulation avocado oil, T0 treatment. T0. Protein was 13.23% in T0 and 12.56% in T3. Total fat, SFA and PUFA in T3 were reduced in 3.7%, 5.24% and 2.53% respectively. MUFA showed an increase of 3.51% in T3. Trans acids was 0% for both treatments. The results obtained were located within the acceptable range established in the NTE (INEN 1338:12.

  1. Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts

    International Nuclear Information System (INIS)

    Fox, J.B. Jr.; Thayer, D.W.; Jenkins, R.K.; Phillips, J.G.; Ackerman, S.A.; Beecher, G.R.; Holden, J.M.; Morrow, F.D.; Quirbach, D.M.

    1989-01-01

    A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B 1 ), riboflavin (B 2 ), niacin, pyridoxine (B 6 ) and cobalamin (B 12 ) in pork chops, and thiamine, riboflavin and niacin in chicken breasts. Over the range of dose and temperature studied (0.49-6.65 kGy from -20 to 20 0 C) it was possible to derive a mathematical expression for predicting losses. A calculation was made of the effect of the loss of thiamine, riboflavin and niacin due to irradiation on overall loss of these vitamins in the American diet. Losses of riboflavin and niacin were of the order of a fraction of a per cent. The calculated loss at 1.0kGy of thiamine in cooked pork was only 1.5%. There were initial increases with radiation doses up to 2-4 kGy in measured concentrations of riboflavin and niacin in pork and chicken. Increases were highly significant, and of concern to the study of radiation effects and the chemical method of determination of these vitamins. (author)

  2. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis

    Directory of Open Access Journals (Sweden)

    Francesca Silva Dias

    2013-09-01

    Full Text Available To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (a w were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE. The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g-1. A significant (P < 0.005 increase was observed in pH and a w values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.

  3. Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

    Science.gov (United States)

    Sequeira, G J; Zbrun, M V; Soto, L P; Astesana, D M; Blajman, J E; Rosmini, M R; Frizzo, L S; Signorini, M L

    2016-03-01

    In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production. © 2015 Blackwell Verlag GmbH.

  4. Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage.

    Science.gov (United States)

    Kim, Hyoun Wook; Jeong, Jin Young; Seol, Kuk-Hwan; Seong, Pil-Nam; Ham, Jun-Sang

    2016-01-01

    Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.

  5. Systematic investigation of electron impact excitation-autoionization from the ground state of highly charged GaI-like ions through ΔN=1 transitions

    International Nuclear Information System (INIS)

    Oreg, J.; Bar-Shalom, A.; Mandlebaum, P.; Mittnik, D.; Meroz, E.; Schwob, J.L.; Klapisch, M.

    1991-01-01

    A systematic variation in the line intensity ratios of GaI-like and ZnI-like ions of rare earth elements has been recently observed in spectra emitted in a low density, high temperature tokamak plasma. This variation is shown to be correlated with the gradual opening of autoionizing channels through inner-shell excited configurations of the GaI-like charge-state. These channels enhance the indirect ionization rate of GaI-like ions through excitation-autoionization (EA), effecting the ionization balance and temperatures of greatest abundance. We present a systematic investigation of EA and direct impact ionization (DI) in the GaI-like isoelectronic sequence from Mo (Z = 42) to Dy (Z = 66). As Z decreases from Dy to Pr (Z = 59) the levels of the configuration 3d 9 4p4f, which are excited from the ground state by strong dipole collisional transitions, gradually cross the first ionization limit of the ion and are responsible for this ionization enhancement. When Z decreases further an additional channel is opened through the configuration 3d 9 4p4d. 9 refs., 3 figs., 1 tab

  6. Systematic investigation of electron impact excitation-autoionization from the ground state of highly charged GaI-like ions through ΔN = 1 transitions

    International Nuclear Information System (INIS)

    Oreg, J.; Bar-Shalom, A.; Goldstein, W.H.; Mandlebaum, P.; Mittnik, D.; Meroz, E.; Schwob, J.L.; Klapisch, M.

    1991-01-01

    A systematic variation in the line intensity ratios of GaI-like and ZnI-like ions of rare earth elements has been recently observed in spectra emitted in a low density, high temperature Tokamak plasma. This variation is shown to be correlated with the gradual opening of autoionizing channels through inner-shell excited configurations of the GaI-like charge-state. These channels enhance the indirect ionization rate of GaI-like ions through excitation-autoionization (EA), effecting the ionization balance and temperatures of greatest abundance. The authors a systematic investigations of EA and direct impact ionizations (DI) in the GaI-like isoelectronic sequence from Mo (Z = 42) to Dy (Z = 66). As Z decreases from Dy to Pr (Z = 59) the levels of the configuration 3d 9 4p4f, which are excited from the ground state by strong dipole collisional transitions, gradually cross the first ionization limit of the ion and are responsible for this ionization enhancement. When Z decreases further an additional channel is opened through the configuration 3d 9 4p4d

  7. Analysis of the Relationship Between the Solar X-Ray Radiation Intensity and the D-Region Electron Density Using Satellite and Ground-Based Radio Data

    Science.gov (United States)

    Nina, Aleksandra; Čadež, Vladimir M.; Bajčetić, Jovan; Mitrović, Srdjan T.; Popović, Luka Č.

    2018-04-01

    Increases in the X-ray radiation that is emitted during a solar X-ray flare induce significant changes in the ionospheric D region. Because of the numerous complex processes in the ionosphere and the characteristics of the radiation and plasma, the causal-consequential relationship between the X-ray radiation and ionospheric parameters is not easily determined. In addition, modeling the ionospheric D-region plasma parameters is very difficult because of the lack of data for numerous time- and space-dependent physical quantities. In this article we first give a qualitative analysis of the relationship between the electron density and the recorded solar X-ray intensity. After this, we analyze the differences in the relationships between the D-region response and various X-ray radiation properties. The quantitative study is performed for data observed on 5 May 2010 in the time period between 11:40 UT - 12:40 UT when the GOES 14 satellite detected a considerable X-ray intensity increase. Modeling the electron density is based on characteristics of the 23.4 kHz signal emitted in Germany and recorded by the receiver in Serbia.

  8. 'Grounded' Politics

    DEFF Research Database (Denmark)

    Schmidt, Garbi

    2012-01-01

    play within one particular neighbourhood: Nørrebro in the Danish capital, Copenhagen. The article introduces the concept of grounded politics to analyse how groups of Muslim immigrants in Nørrebro use the space, relationships and history of the neighbourhood for identity political statements....... The article further describes how national political debates over the Muslim presence in Denmark affect identity political manifestations within Nørrebro. By using Duncan Bell’s concept of mythscape (Bell, 2003), the article shows how some political actors idealize Nørrebro’s past to contest the present...... ethnic and religious diversity of the neighbourhood and, further, to frame what they see as the deterioration of genuine Danish identity....

  9. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.

    Science.gov (United States)

    Holley, Richard A; Peirson, Michael D; Lam, Jocelyn; Tan, Kit Bee

    2004-12-01

    The microbial ecology of fresh vacuum-packed pork cuts during storage at -1.5 degrees C for up to 45 days was examined to characterize rates of microbial growth and pH changes in commercially prepared products of normal storage quality. Pork loins in commercial distribution with odour defects were also studied to determine a possible cause of the defects and avoid future problems. In addition, microbial profiles of pork cuts from two plants were compared, after storage for 25 days at -1.5 degrees C, to identify possible reasons for differences in the storage life of product from the plants. The effects of a change in sanitation procedures on the microbial populations of products stored for 25 days were also studied. With normal product, microbial growth in different packages progressed at different rates, reflecting differences in initial levels of bacterial contamination. All samples in the study reached 8 weeks without apparent organoleptic change and samples carried 5.8+/-1.2 log bacteria cm(-2) (mean+/-S.D.). The flora of loins with the odour defect were predominately lactic acid bacteria (LAB) and carnobacteria, but they contained large fractions of Enterobacteriaceae spoiled products, but species of Enterobacteriaceae and lactic acid bacteria could have contributed to spoilage. Comparison of microbial groups present in 16 other cuts, half from each of two commercial plants, which were stored for 25 days at -1.5 degrees C, showed that larger fractions of Enterobacteriaceae were present in samples from the plant having difficulty achieving the desired storage life. Additional bacterial samples from 12 cuts supplied by the latter plant obtained after adoption of an acid sanitizer step in the plant cleaning regimen, and also stored for 25 days at -1.5 degrees C, yielded few Enterobacteriaceae, Aeromonas or Shewanella. Use of an acid sanitizer in plant cleaning may be a means of controlling alkali-tolerant bacteria such as Aeromonas or Shewanella which can

  10. Electron-attachment processes

    International Nuclear Information System (INIS)

    Christophorou, L.G.; McCorkle, D.L.; Christodoulides, A.A.

    1982-01-01

    Topics covered include: (1) modes of production of negative ions, (2) techniques for the study of electron attachment processes, (3) dissociative electron attachment to ground-state molecules, (4) dissociative electron attachment to hot molecules (effects of temperature on dissociative electron attachment), (5) molecular parent negative ions, and (6) negative ions formed by ion-pair processes and by collisions of molecules with ground state and Rydberg atoms

  11. Integral and local density of states of InAs quantum dots in GaAs/AlGaAs heterostructure observed by ballistic electron emission spectroscopy near one-electron ground state

    Czech Academy of Sciences Publication Activity Database

    Walachová, Jarmila; Zelinka, Jiří; Leshkov, Sergey; Šroubek, Filip; Pangrác, Jiří; Vaniš, Jan

    2013-01-01

    Roč. 48, č. 1 (2013), s. 61-65 ISSN 1386-9477 R&D Projects: GA ČR GPP102/11/P824; GA ČR GAP102/10/1201 Institutional research plan: CEZ:AV0Z10100521 Institutional support: RVO:67985882 ; RVO:68378271 ; RVO:67985556 Keywords : quantum dots * scanning tunneling microscopy * ballistic transport Subject RIV: JA - Electronics ; Optoelectronics, Electrical Engineering Impact factor: 1.856, year: 2013

  12. Characterization of high-energy photoionization in terms of the singularities of the atomic potential. I. Photoionization of the ground state of a two-electron atom

    International Nuclear Information System (INIS)

    Suric, T.; Drukarev, E.G.; Pratt, R.H.

    2003-01-01

    We describe single and double photoionization of two-electron atoms by photoabsorption at high incident photon energies ω (but still ω 2 ) using a unified approach based on asymptotic Fourier transform (AFT) theory modified by Coulombic interactions. Within this approach the matrix elements for photoabsorption processes at high energies can be understood in terms of the singularities of the many-body Coulomb potential. These singularities (e-e and e-N) result in the singularities of the wave functions and the singularities of the e-γ interaction, which determine the asymptotic behavior of the matrix element. Within our unified approach we explain the dominant contributions, including both the dominant contributions to the total cross section for single ionization and for ionization with excitation, and the dominant contributions to the double ionization spectrum, as a Fourier transform asymptotic in a single large momentum (dependent on the process and the region of the spectrum). These dominant contributions are connected, through AFT, with either the e-N singularity or the e-e singularity. The AFT results are modified by Coulombic interactions. We include these modifications, for the cases of single ionization and of double ionization in the shake-off region at high energies, and extract a slowly convergent factor (Stobbe factor). In this way we obtain rapid convergence of the cross sections to their high-energy behaviors. This also allows us to discuss the convergence of ratios of cross sections

  13. Spin-Orbit Coupling Controlled J=3/2 Electronic Ground State in 5d3 Oxides

    Energy Technology Data Exchange (ETDEWEB)

    Taylor, A. E.; Calder, S.; Morrow, R.; Feng, H. L.; Upton, M. H.; Lumsden, M. D.; Yamaura, K.; Woodward, P. M.; Christianson, A. D.

    2017-05-01

    Entanglement of spin and orbital degrees of freedom drives the formation of novel quantum and topological physical states. Here we report resonant inelastic x-ray scattering measurements of the transition metal oxides Ca3LiOsO6 and Ba2YOsO6, which reveals a dramatic spitting of the t2g manifold. We invoke an intermediate coupling approach that incorporates both spin-orbit coupling and electron-electron interactions on an even footing and reveal that the ground state of 5d3-based compounds, which has remained elusive in previously applied models, is a novel spin-orbit entangled J=3/2 electronic ground state. This work reveals the hidden diversity of spin-orbit controlled ground states in 5d systems and introduces a new arena in the search for spin-orbit controlled phases of matter.

  14. The Sarcocystis-cyst containing beef and pork as the sources of natural intestinal sarcocystosis in Thai people.

    Science.gov (United States)

    Bunyaratvej, Sukhum; Unpunyo, Piyapong; Pongtippan, Atcharaporn

    2007-10-01

    Human intestinal sarcocystosis is a zoonotic disease caused by two coccidians, i.e. Sarcocystis fusiformis (syn. S. bovihominis, S. hominis) due to consumption of raw infected beef and Sarcocystis meischeriana (syn. S. suihominis) due to consumption of infected raw pork. In 1987, survey of the macroscopic S. fusiformis cysts in market beef mainly from old water buffalos aged more than 15 years were commonly observed in Bangkok. In 2005, the macroscopic cyst was no longer seen in beef of cattle and water buffalo aged less than three years. The epidemiological investigation of Sarcocystis spp. infected meat in Bangkok and Lampang. Samples for each of the tongue and beef of cattle and water buffalo, pork from Bangkok markets and pork of domestic swine from some remote villages in various subprovinces (Ampurs) in Lampang were obtained for microscopic examination by H and E and selectively by PAS staining. The microscopic S. fusiformis cysts were seen in all five specimens of tongues and ten specimens of muscles of cattle and water buffalo obtained from fresh-food markets in Bangkok. Ten samples of pork from Bangkok markets revealed no coccidian infection. The microscopic S. meischeriana cysts were seen in three specimens of swine muscles collected from two subprovinces in Lampang. The present merozoites in coccidian cysts retrieved from beef and pork are similar to those previously observed in human intestine. This may histologically indicate an invasive sarcocystosis by both species leading to a condition presently known as chronic inflammation of undetermined etiology in man.

  15. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.

    Science.gov (United States)

    Leite, Ana; Rodrigues, Sandra; Pereira, Etelvina; Paulos, Kátia; Oliveira, António Filipe; Lorenzo, José Manuel; Teixeira, Alfredo

    2015-07-01

    The effect of three pork backfat levels (0% vs. 10% vs. 30%) on chemical composition, fatty acid profile and sensory properties on sheep and goat meat sausages was studied. All physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Sausages manufactured with 30% of pork backfat showed the lowest moisture and protein contents and the highest total fat content. The lower a(w) values in sausages manufactured with higher fat content while in pH happened the reverse situation. The addition of pork backfat modified the total fatty acid profile, prompting a significant drop in the relative percentages of C14:0, C16:0, C17:0, C17:1, C18:0 and TVA (trans-vaccenic acid), together with a marked increase in oleic and linoleic acids. Finally, in goat sausages, the fat content significantly affected sensory parameters: taste, texture and overall acceptability (P<0.05). As expected, all physicochemical parameters were affected by the addition of pork backfat in both types of sausages. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

    Science.gov (United States)

    2014-01-01

    This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages. PMID:26760930

  17. Growth of a plasmid-bearing (pYV) Yersinia pestis KIM5 in retail raw ground pork

    Science.gov (United States)

    Yersinia pestis can cause oro-pharyngeal plague as a result of consumption or handling of meat from infected animals. Thus, food naturally or intentionally contaminated can have a role in the dissemination of human plague. The growth of a conditionally virulent plasmid (pYV)-bearing rifampicin-res...

  18. Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese government.

    Science.gov (United States)

    Sasaki, Keisuke; Aizaki, Hideo; Motoyama, Michiyo; Ohmori, Hideyuki; Kawashima, Tomoyuki

    2011-02-01

    Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed', a trademark of food-waste or co-product animal feeds certified by the Japanese government, were investigated by a questionnaire on the Internet. 'Ecofeed' did not elicit specific impressions as compared to domestic, imported, Kurobuta (in Japan), and specific pathogen-free (SPF) pork. Purchasing intent for 'Ecofeed' pork was the second lowest of the five pork products. Knowledge and purchasing experience regarding 'Ecofeed' pork was the lowest of the five pork products. Respondents were classified into four categories according to their impressions of 'Ecofeed' pork. The largest category of respondents did not have any specific impression of 'Ecofeed' pork and had little knowledge of pork farming. A category that had a positive impression for 'Ecofeed' pork had high knowledge of the pork farming system. In order to establish 'Ecofeed' pork in Japan, our results suggest that information disclosure and education about 'Ecofeed', its certification system, environmental benefits and the current self-efficiency ratio of animal feed, are needed. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

  19. Effect of bone source and storage on the role of mechanically deboned pork in rancidity development in a cooked and smoked sausage

    NARCIS (Netherlands)

    Ockerman, H.W.; Houben, J.H.; Krol, B.; Plimpton, R.F.; Schad, M.

    1981-01-01

    The chemical and physical differences found in this study between mechanically deboned pork and hand deboned pork agree with the data reported in the literature except for fatty acid analyses which suggest little difference between these two types of tissue. The type of bone (ham versus vertebrae)

  20. Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.

    Science.gov (United States)

    Douny, Caroline; El Khoury, Rawad; Delmelle, Julien; Brose, François; Degand, Guy; Moula, Nassim; Farnir, Frédéric; Clinquart, Antoine; Maghuin-Rogister, Guy; Scippo, Marie-Louise

    2015-03-01

    The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to oxidation, are resistant to storage or cooking. In standard eggs or pork, no change of the fatty acid profile was observed after storage or cooking without culinary fat, as well as in Columbus™ eggs and pork after storage. Some cooking processes (eggs in custard and meat in oven) induced a slight significant loss of n-3 fatty acids in Columbus™ eggs or pork (11.1% in fat from eggs cooked in custard vs. 15.3% in raw Columbus™ eggs and 11.0% in fat from oven cooked meat vs. 11.6% in raw Columbus™ meat). As expected, when Columbus™ pork is cooked with culinary fat, its fatty acid profile is modified according to the nature of the fat used.

  1. Characterization of Antimicrobial Resistance of Listeria monocytogenes Strains Isolated from a Pork Processing Plant and Its Respective Meat Markets in Southern China

    DEFF Research Database (Denmark)

    Li, Lili; Olsen, Rikke Heidemann; Ye, Lei

    2016-01-01

    A total of 78 Listeria monocytogenes isolates from a pork processing plant and the respective meat markets in southern China were examined. This number includes 60 isolates from pork at markets, 5 from cooked pork products at markets, 10 from pork at a processing plant, and 3 from food......, ampicillin/sulbactam, imipenem, ciprofloxacin, levofloxacin, trimethoprim/sulfamethoxazole, and vancomycin. Two isolates were resistant to five antimicrobials. Twelve strains carried tet(M) and located on Tn916. PFGE analysis revealed genetic heterogeneity among individual serotypes. Two predominant PFGE...... types were found persistent from the processing plant to markets indicating that these two types of isolates were able to survive under environmental adverse conditions from the processing plant to markets, which need to be monitored. Compared to samples from the pork processing plant, the prevalence of...

  2. Changes in microflora and other characteristics of vacuum-packaged pork loins irradiated at 3.0 kGy

    International Nuclear Information System (INIS)

    Lebepe, S.; Molins, R.A.; Charoen, S.P.; Farrar, H. IV; Skowronski, R.P.

    1990-01-01

    Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4 degrees C, 98 days) and mishandling (24-25 degrees C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5 degrees C. Irradiated loins kept at 2-4 degrees C tested negative for Salmonella spp., Campylobacter spp., Clostridium perfringens and Staphylococcus aureus. Yersinia spp., was detected in pork chops held at 5 degrees C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonas spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4 degrees C. With irradiation, TBA values were unaffected but Hunter a color values increased

  3. A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010

    DEFF Research Database (Denmark)

    Kuhn, K. G.; Sørensen, Gitte; Torpdahl, M.

    2013-01-01

    This paper shows that control of foodborne disease outbreaks may be challenging even after establishing the source of infection. An outbreak of Salmonella Typhimurium U323 infections occurred in Denmark from March to September 2010, involving 172 cases. Before the detection of human cases, severa...... ready-to-eat spreadable pork sausage (teewurst) as the source of a sub-outbreak (matched odds ratio 17, 95% confidence interval 2·1–130)....... positive isolates of the outbreak strain had been found in a particular pig slaughterhouse and thus early traceback, investigation and control measures were possible. Several batches of pork and pork products were recalled and the slaughterhouse was closed twice for disinfection. No single common food item...

  4. Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage.

    Science.gov (United States)

    Jin, Sang-Keun; Ha, So-Ra; Choi, Jung-Seok

    2015-12-01

    This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods (Pextract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Two galactose-α-1,3-galactose carrying peptidases from pork kidney mediate anaphylactogenic responses in delayed meat allergy

    DEFF Research Database (Denmark)

    Hilger, Christiane; Fischer, Jörg; Swiontek, Kyra

    2016-01-01

    BACKGROUND: Serum IgE-antibodies directed at galactose-α-1,3-galactose (α-Gal) are associated with a novel form of delayed anaphylaxis occuring upon consumption of red meat or innards. Pork kidney is known as the most potent trigger of this syndrome, but the culprit allergens have not yet been...... resistent to heat denaturation. Pork kidney extract, isolated ACE I and AP-N were able to activate patient basophils and elicit positive responses in skin prick tests. CONCLUSION: Two cell-membrane proteins carrying α-Gal epitopes were identified in pork kidney. For the first time, isolated meat proteins...... were shown to induce basophil activation in patients with delayed anaphylaxis to red meat providing further confirmation for the clinical relevance of these α-Gal-carrying proteins. This article is protected by copyright. All rights reserved....

  6. Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage.

    Science.gov (United States)

    Song, I H; Kim, W J; Jo, C; Ahn, H J; Kim, J H; Byun, M W

    2003-06-01

    The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient between irradiation dose and nitrosamine content indicated that irradiation can reduce the levels of nitrosamines. The combination of irradiation and modified atmosphere packaging is effective in enhancing the chemical safety of sausage by reducing nitrosamines, if present, as well as enhancing the microbial safety of cooked pork sausage.

  7. SCCmec Type IX Element in Methicillin Resistant Staphylococcusaureusspa Type t337 (CC9) Isolated from Pigs and Pork in Thailand

    DEFF Research Database (Denmark)

    Vestergaard, Martin; Cavaco, Lina M; Sirichote, Pantip

    2012-01-01

    blaZ, aac-aphD, vga(A), tetM, and a tet efflux marker, in all strains and additionally ermB and aadD, cat and fex(A) in the pork isolates. None of the isolates were found PVL-positive, but enterotoxins were identified in all isolates. To our knowledge, only a few descriptions of MRSA in livestock...... and food products in Thailand have been observed but this is the first observation of MRSA CC9 associated with SCCmec IX in pork. This study indicates a likely widespread distribution of MRSA in pig and pork in Thailand and further investigation on the prevalence and importance of livestock associated MRSA...

  8. Multiwalled carbon nanotubes as a solid-phase extraction adsorbent for the determination of three barbiturates in pork by ion trap gas chromatography-tandem mass spectrometry (GC/MS/MS) following microwave assisted derivatization

    Energy Technology Data Exchange (ETDEWEB)

    Zhao Haixiang [College of Science, China Agricultural University, Beijing 100094 (China); Inspection Technology and Equipment Institute, Chinese Academy of Inspection and Quarantine, Beijing 100025 (China); Department of Basic Agricultural Science, Hebei North College, Zhangjiakou Hebei 075131 (China); Wang Liping [College of Science, China Agricultural University, Beijing 100094 (China); Qiu Yueming [Inspection Technology and Equipment Institute, Chinese Academy of Inspection and Quarantine, Beijing 100025 (China); Zhou Zhiqiang [College of Science, China Agricultural University, Beijing 100094 (China)]. E-mail: zqzhou@cau.edu.cn; Zhong Weike [Inspection Technology and Equipment Institute, Chinese Academy of Inspection and Quarantine, Beijing 100025 (China); Li Xiang [Inspection Technology and Equipment Institute, Chinese Academy of Inspection and Quarantine, Beijing 100025 (China)

    2007-03-14

    A new method was developed for the rapid screening and confirmation analysis of barbital, amobarbital and phenobarbital residues in pork by gas chromatography-tandem mass spectrometry (GC/MS/MS) with ion trap MSD. The residual barbiturates in pork were extracted by ultrasonic extraction, cleaned up on a multiwalled carbon nanotubes (MWCNTs) packed solid phase extraction (SPE) cartridge and applied acetone-ethyl acetate (3:7, v/v) mixture as eluting solvent and derivatized with CH{sub 3}I under microwave irradiation. The methylated barbiturates were separated on a TR-5MS capillary column and detected with an ion trap mass detector. Electron impact ion source (EI) operating MS/MS mode was adopted for identification and external standard method was employed for quantification. One precursor ion m/z 169 was selected for analysis of barbital and amobarbital and m/z 232 was selected for phenobarbital. The product ions were obtained under 1.0 V excitation voltage. Good linearities (linear coefficient R > 0.99) were obtained at the range of 0.5-50 {mu}g kg{sup -1}. Limit of detection (LOD) of barbital was 0.2 {mu}g kg{sup -1} and that of amobarbital and phenobarbital were both 0.1 {mu}g kg{sup -1} (S/N {>=} 3). Limit of quatification (LOQ) was 0.5 {mu}g kg{sup -1} for three barbiturates (S/N {>=} 10). Satisfying recoveries ranging from 75% to 96% of the three barbiturates spiked in pork were obtained, with relative standard deviations (R.S.D.) in the range of 2.1-7.8%.

  9. Multiwalled carbon nanotubes as a solid-phase extraction adsorbent for the determination of three barbiturates in pork by ion trap gas chromatography-tandem mass spectrometry (GC/MS/MS) following microwave assisted derivatization

    International Nuclear Information System (INIS)

    Zhao Haixiang; Wang Liping; Qiu Yueming; Zhou Zhiqiang; Zhong Weike; Li Xiang

    2007-01-01

    A new method was developed for the rapid screening and confirmation analysis of barbital, amobarbital and phenobarbital residues in pork by gas chromatography-tandem mass spectrometry (GC/MS/MS) with ion trap MSD. The residual barbiturates in pork were extracted by ultrasonic extraction, cleaned up on a multiwalled carbon nanotubes (MWCNTs) packed solid phase extraction (SPE) cartridge and applied acetone-ethyl acetate (3:7, v/v) mixture as eluting solvent and derivatized with CH 3 I under microwave irradiation. The methylated barbiturates were separated on a TR-5MS capillary column and detected with an ion trap mass detector. Electron impact ion source (EI) operating MS/MS mode was adopted for identification and external standard method was employed for quantification. One precursor ion m/z 169 was selected for analysis of barbital and amobarbital and m/z 232 was selected for phenobarbital. The product ions were obtained under 1.0 V excitation voltage. Good linearities (linear coefficient R > 0.99) were obtained at the range of 0.5-50 μg kg -1 . Limit of detection (LOD) of barbital was 0.2 μg kg -1 and that of amobarbital and phenobarbital were both 0.1 μg kg -1 (S/N ≥ 3). Limit of quatification (LOQ) was 0.5 μg kg -1 for three barbiturates (S/N ≥ 10). Satisfying recoveries ranging from 75% to 96% of the three barbiturates spiked in pork were obtained, with relative standard deviations (R.S.D.) in the range of 2.1-7.8%

  10. Prioritization of Managed Pork Supply Movements during a FMD Outbreak in the US.

    Science.gov (United States)

    Patterson, Gilbert R; Mohr, Alicia H; Snider, Tim P; Lindsay, Thomas A; Davies, Peter R; Goldsmith, Tim J; Sampedro, Fernando

    2016-01-01

    In the event of a foot-and-mouth disease (FMD) outbreak in the United States, local, state, and federal authorities will implement a foreign animal disease emergency response plan restricting the pork supply chain movements and likely disrupting the continuity of the swine industry business. To minimize disruptions of the food supply while providing an effective response in an outbreak, it is necessary to have proactive measures in place to ensure minimal disease spread and maximum continuation of business. Therefore, it is critical to identify candidate movements for proactive risk assessments: those that are both most likely to contribute to disease spread and most necessary for business continuity. To do this, experts from production, harvest, retail, and allied pork industries assessed 30 common pork supply movements for risk of disease spread and industry criticality. The highest priority movements for conducting a risk assessment included the movement of weaned pigs originating from multiple sow farm sources to an off-site nursery or wean to finish facility, the movement of employees or commercial crews, the movement of vaccination crews, the movement of dedicated livestock hauling trucks, and the movement of commercial crews such as manure haulers and feed trucks onto, off, or between sites. These critical movements, along with several others identified in this study, will provide an initial guide for prioritization of risk management efforts and resources to be better prepared in the event of a FMD outbreak in the United States. By specifically and proactively targeting movements that experts agree are likely to spread the disease and are critical to the continuity of business operations, potentially catastrophic consequences in the event of an outbreak can be limited.

  11. The estimation of pork carcass primal cuts value based on backfat thickness

    Directory of Open Access Journals (Sweden)

    Kamil Duziński

    2015-03-01

    Full Text Available The aim of the present study was to determine the effect of pork carcass backfat thickness on the dissection efficiency of four primal cuts (ham, loin, shoulder, belly, including correlation coefficients. The research material consisted of 80 pork carcasses. Backfat thickness (mm was measured on cold half-carcasses using a vernier caliper at 6 points: at the first cervical vertebra (atlas, over shoulder at the thickest point, on the back, at the beginning, center, end of the gluteus medius muscle (CI, CII, CIII. On the basis of the average backfat thickness, measurements from 6 points were separated into two experimental groups: I (<25 mm; II (≥25 mm. Detailed dissection of the elements was performed to define mass (g: total, intermuscular fat, bones and lean meat. The significant effect of fat thickness on intermuscular fat content regardless of the cut was noted. Correlations between the average backfat thickness of 6 points and the total weight of the four main elements were calculated. In addition, the correlation coefficients were compared between the dissection elements and the average backfat thickness of 6 and 5 points. Higher backfat thickness determined the increase in the total mass of loin, shoulder and belly. A statistically proven correlation was shown between the average backfat thickness and the total mass of the analysed elements (r=0.293. When comparing the correlation coefficients of a different number of measurements a specific tendency was observed. Positive correlation coefficients were slightly higher for an average of 5 points of backfat thickness and negative correlation coefficients were slightly higher for an average of 6 points. Statistical differences between groups were recorded at the same level for the same parameters (P≤0.001 and 0.01pork carcass primal cuts, with no adverse effects compared to

  12. Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts.

    Science.gov (United States)

    Gil, Juae; Kim, Dongwook; Yoon, Seok-Ki; Ham, Jun-Sang; Jang, Aera

    2016-01-01

    This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

  13. A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat.

    Science.gov (United States)

    Adamczak, Lech; Chmiel, Marta; Florowski, Tomasz; Pietrzak, Dorota; Witkowski, Marcin; Barczak, Tomasz

    2015-07-01

    The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products. © 2015 Institute of Food Technologists®

  14. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

    Science.gov (United States)

    Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

    2015-12-01

    This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

  15. Prioritization of managed pork supply movements during a FMD outbreak in the US

    Directory of Open Access Journals (Sweden)

    Gilbert Patterson

    2016-10-01

    Full Text Available In the event of a Foot and Mouth Disease (FMD outbreak in the U.S., local, state, and federal authorities will implement a foreign animal disease emergency response plan restricting the pork supply chain movements and likely disrupting the continuity of the swine industry business. To minimize disruptions of the food supply while providing an effective response in an outbreak, it is necessary to have proactive measures in place to ensure minimal disease spread and maximum continuation of business. Therefore, it is critical to identify candidate movements for proactive risk assessments: those that are both most likely to contribute to disease spread and most necessary for business continuity. To do this, experts from production, harvest, retail, and allied pork industries assessed 30 common pork supply movements for risk of disease spread and industry criticality. The highest priority movements for conducting a risk assessment included the movement of weaned pigs originating from multiple sow farm sources to an offsite nursery or wean to finish facility, the movement of employees or commercial crews, the movement of vaccination crews, the movement of dedicated livestock hauling trucks, and the movement of commercial crews such as manure haulers and feed trucks onto, off, or between sites. These critical movements, along with several others identified in this study, will provide an initial guide for prioritization of risk management efforts and resources to be better prepared in the event of a FMD outbreak in the United States. By specifically and proactively targeting movements that experts agree are likely to spread the disease and are critical to the continuity of business operations, potentially catastrophic consequences in the event of an outbreak can be limited.

  16. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

    International Nuclear Information System (INIS)

    Jo, C.; Lee, J.I.; Ahn, D.U.

    1999-01-01

    Effects of irradiation on lipid oxidation, color and volatiles production in pork sausages with different fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4°C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at 0, 3 and 7 days of storage. TBARS (2-thiobarbituric acid reactive substances) values of cooked pork sausages increased with the increase of fat content regardless of storage, irradiation or packaging types. Irradiated samples had higher TBARS than nonirradiated at 0 day but the difference disappeared during storage in both packaging types. Lightness of sausages (Hunter L-value) increased with the increase of fat content and storage time but was not affected by irradiation. In aerobic packaging, irradiation reduced Hunter a-values of pork sausages at 0 day but irradiation effect on a-value disappeared during storage. In vacuum packaging, however, irradiated samples had higher Hunter a-values than nonirradiated samples. Irradiation increased 1-heptene and total volatiles, but the amount of 1-heptene was not associated well with TBARS values of pork sausages. In both irradiated and nonirradiated pork sausages, aerobic packaging produced more volatiles than vacuum packaging during storage. It was concluded that irradiation and fat content had significant effects on lipid oxidation, color and volatiles production of cooked pork sausages during storage but that oxygen availability had a stronger effect than irradiation and fat content

  17. Gamma radiation-induced structural changes in triglyceride molecules in pork fat

    International Nuclear Information System (INIS)

    Salkova, Z.; Koman, V.

    1976-01-01

    In the structure of associated and individual triglyceride pork fat molecules, some changes take place under the effect of ionizing radiation. Due to the irradiation of the fat the amount of the di- and tri-unsaturated (UUU, UUS, USU) triglyceride molecules decreases. The occurrence of the unsatured fatty acids on sites 1,3 decreases and the percentage of the individual triglyceride molecules having on their extreme sites C-1,3 unsaturated fatty acids decreases in all combinations. It can be assumed that hydrogenation and pre-esterification occurs in the triglyceride molecules. (author)

  18. LOCAL PIG BREEDS AND PORK PRODUCTS IN CROATIA AND SLOVENIA – UNEXPLOITED TREASURE

    Directory of Open Access Journals (Sweden)

    Goran Kušec

    2015-09-01

    Full Text Available The rationale, the concept and key challenges of the H2020 project TREASURE dealing with local pig breeds is presented and discussed. The action addresses the phenotypic and genetic characterization, performance of local pig breeds in diverse production systems and their environmental impact, specific quality of their products and market potential. The goal is to build up the capacities to develop sustainable pork chains based on local pig breeds. A special emphasis is given to describe the workplan for Black Slavonian and Turopolje local pig breeds from Croatia and Slovenian Krškopolje pig.

  19. Pork quality with special emphasis on colour and its changes during storage

    OpenAIRE

    Maria Bocian; Hanna Jankowiak; Patrycja Reszka; Sandra Banaszak

    2018-01-01

    The aim of the study was to evaluate the quality of pork meat, including its colour after 24, 48, and 72 hours from the slaughter and its changes during storage. The meat was obtained from 52 crossbreed porkers F1 (Polish Large White x Polish Landrace), gilts and hogs in equal amounts. The assessment of the quality of the meat was performed in 48 hours after slaughter on the samples of the longissimus lumborum muscle. The meat was analysed in respect to its acidity (pH45 and pH48h), technolog...

  20. Study on off-odor volatiles of irradiated packaged raw pork

    International Nuclear Information System (INIS)

    Lin Ruotai; Geng Shengrong; Liu Yangmin

    2008-01-01

    Analysing the compositions of off-odor volatiles in irradiated refrigerated vacuum-packaged pork and research on its origin. First, the off-odor volatiles were collected by a cooled via in liquid nitrogen, then the main composition of off-odor volatiles were analyzed by gas chromatograph mass spectrometry (GC-MS). The main composition of off-odor volatiles are dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, methanethiol and S-methyl thioacetate. The off-odor volatiles come from irradiated cystine, methionine and VB1. The main composition of off-odor volatiles are S-containing compounds from irradiated S-containing amino acid and VB1

  1. The effect of skatole and androstenone on consumer response towards streaky bacon and pork belly roll

    DEFF Research Database (Denmark)

    Aaslyng, Margit Dall; De Lichtenberg Broge, Eva Honnens; Brockhoff, Per B.

    2015-01-01

    Consumer liking was assessed for streaky bacon and pork belly roll from entire male pigs with an androstenone (AND) content of up to 9.4ppm and a skatole (SKA) content of up to 0.92ppm in the back fat and castrates. No clear effect of either AND or SKA was seen in consumer liking, although an ins...... on consumer liking could be due to a masking effect of the spices and smoke. Three consecutive weeks' exposure to bacon did not change the liking score, irrespective of the AND and SKA content. This indicates that the consumers did not become more sensitive towards boar taint....

  2. Chemical analysis and full value of albumens of meat of pork

    OpenAIRE

    BIRTA G.O.

    2011-01-01

    Quality of meat has a genetic conditionality and changes depending on external factors. The pedigree differences of quality of pork are based on quantitative correlation the degree of forming of muscular and fatty fabric. Meat of pigs of greasy and meat breeds already on a 5-6 monthly age has a complex of chemical and фізико-біологічних properties which determine his maturity, and meat and bacon to 6-7 monthly, that is why the animals of different directions of the productivity in a the same ...

  3. Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico.

    Science.gov (United States)

    Delgado-Suárez, E J; Rubio-Lozano, M S; Toledo-López, V M; Torrescano-Urrutia, G R; Ponce-Alquicira, E; Huerta-Leidenz, N

    2016-12-01

    The study included fresh pork semimembranosus (SM, n=289) and triceps brachii (TB, n=283) muscles sourced from meat packers of Mexico and the USA. Samples were analyzed for moisture, protein, and fat content, pH, shear force (WBSF), cook loss, water holding capacity (WHC), instrumental color, emulsion capacity (EC) and stability (ES), and consumer sensory ratings. SM from the USA had lower WBSF (P0.05) across countries. TB from Mexico had higher (Ppork exhibits better technological properties, while country of origin has less effect on consumer acceptability. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  4. Embedded Pork Bone Causing Esophageal Perforation and an Esophagus-Innominate Artery Fistula

    Directory of Open Access Journals (Sweden)

    Andrew C. Berry

    2014-01-01

    Full Text Available Chronically embedded foreign bodies can lead to perforations, mediastinitis, and abscess, amongst a host of other complications. A 20-year-old mentally challenged female presented with “something stuck in her throat,” severe dysphagia, and recurrent vomiting. Initial imaging was unremarkable; however, subsequent imaging and esophagogastroduodenoscopy two weeks later revealed an embedded pork bone. Surgery was performed to remove the bone and fix the subsequent esophageal perforation and esophagus-innominate artery fistula. This case helps reinforce the urgency in removing an ingested foreign body and the ramifications that may arise with chronically embedded foreign bodies.

  5. [Isolation of Campylobacter jejuni ATCC 29428 from inoculated fried pork meat and roasted chicken].

    Science.gov (United States)

    Castillo-Martínez, M L; Sánchez-Sánchez, S; Rodríguez-Montaño, R; Quiñones-Ramírez, E I; Lugo de la Fuente, G; Vázquez-Salinas, C

    1993-01-01

    The human gastroenteritis caused by Campylobacter jejuni in some industrialized countries is higher than gastroenteritis produced by Salmonella and Shigella. This has induced the development of techniques to demonstrate the presence of the microorganism in different foods using some culture media combinations. There is not a method to isolate C. jejuni from roasted chicken and fried pork meat, which are popular foods in México. The sensitivity of two culture media combinations was compared: Rama broth (RB)-Rama agar (RA) and Preston broth (PB)-Skirrow agar (SA) to isolate C. jejuni from these foods. The RB-RA combination demonstrated to be the best one to isolate C. jejuni.

  6. Application of freezing and radiation technology on shelf-life of formed minced pork

    International Nuclear Information System (INIS)

    Todorovic, M.; Kustudic, M.

    1994-01-01

    The microflora of frozen, minced, formed pork was investigated with the aim to estimate the shelf-life of this product. The isolated microflora from frozen meat was identified by classical and up-to-date methods. The API 50 CHB system was applied for the Bacillus strains, whereas API 20A and enzymatic quick method API RAPID ID 32A was used for the Clostridium strains. Biochemical capabilities reading-out and identifications were performed on ATB instruments on the computer charts. The flavourings (pepper) were pretreated by radiation technology in the preventive purposes

  7. The analysis of macro-environment for the pork meat industry from Romania

    Directory of Open Access Journals (Sweden)

    Genoveva Buzamat

    2013-05-01

    Full Text Available Abstract For the realization of this study we used PESTEc analysis of the external environment (politico-legal, economic, social and technological in order to highlight the opportunities which can lead to a higher efficiency of the economic activity or the threats represented by the potential impediments which could prevent the development of the economic activity of the studied company. The study was realized on a company which has as activity the raising of porcine, but due to confidentiality reasons we will not divulge its name. Keywords :industry, macro-environment,  meat, pork

  8. Prevalence and Characterization of Staphylococcus aureus Strains in the Pork Chain Supply in Chile.

    Science.gov (United States)

    Velasco, Valeria; Vergara, José L; Bonilla, Ana M; Muñoz, Javier; Mallea, Alejandra; Vallejos, Diego; Quezada-Aguiluz, Mario; Campos, Jorge; Rojas-García, Pedro

    2018-05-01

    The detection of methicillin-resistant Staphylococcus aureus (MRSA) and other emerging strains in meat-producing animals and retail meat has increased the risk of contamination of food. The aim of this study was to determine the prevalence and characterize S. aureus strains isolated from the pork chain supply in Chile. A total of 487 samples were collected: 332 samples from pigs at farms and slaughterhouses (nasal, n = 155; skin, n = 177); 85 samples from carcasses at slaughterhouses; and 70 meat samples at supermarkets and retail stores. The isolation of S. aureus was carried out by selective enrichment and culture media. Biochemical testing (API ® Staph) and PCR (detection of the nuc and mecA genes) were used to confirm S. aureus and MRSA strains. The agglutination test was used to determine the protein PBP2'. Enterotoxins (SEA, SEB, SEC, SED) were determined by agglutination test and the se genes by PCR method. Oxacillin and cefoxitin susceptibility testing were carried out using the diffusion method. The overall prevalence of S. aureus in the pork meat supply was 33.9%. A higher prevalence was detected on carcasses (56.5%), in pigs sampled at farms (40.6%) than in pigs sampled at slaughterhouses (23.3%) and in nonpackaged retail meat (43.1%) than packaged retail meat (5.3%) (p ≤ 0.05). No significant differences (p > 0.05) were found between the prevalence in pigs (28.3%) and pork meat (32.9%) and between natural pig farming (33.3%) and conventional production (52.8%). The mecA gene and the protein PBP2' were not detected in S. aureus strains. Two S. aureus strains exhibited oxacillin and cefoxitin resistance, and one S. aureus strain was resistant to cefoxitin. One S. aureus strain isolated from a meat sample was positive for enterotoxin SEB. Although the mecA gene was not detected, oxacillin-resistant and seb-producing S. aureus strains were detected, which represent a risk in the pork chain supply.

  9. Simultaneous determination of aliphatic hydrocarbons, PCBs and PCTs in pork liver by gas chromatography

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez-Barros, C [Dept. de Quimica Analitica, Nutricion y Bromatologia, Area Nutricion y Bromatologia, Facultad de Farmacia, Santiago de Compostela (Spain); Alvarez Pineiro, M E [Inst. de Investigacion y Analisis Alimentarios, Lab. de Bromatologia, Facultad de Farmacia, Santiago de Compostela (Spain); Simal Lozano, J [Dept. de Quimica Analitica, Nutricion y Bromatologia, Area Nutricion y Bromatologia, Facultad de Farmacia, Santiago de Compostela (Spain); Lage Yusty, M A [Inst. de Investigacion y Analisis Alimentarios, Lab. de Bromatologia, Facultad de Farmacia, Santiago de Compostela (Spain)

    1996-10-01

    A multicomponent extraction/concentration procedure has been developed for the enrichment of PCBs, PCTs and aliphatic hydrocarbons (pristane, C{sub 18}, C{sub 19}, C{sub 20}, C{sub 22}, C{sub 24}, C{sub 28}, C{sub 32} and C{sub 36}) in pork liver. These components of the enriched extract were then simultaneously determined by gas chromatography. Mean recoveries ranged from 81.5% for pristane to 93% for PCBs; CV % (0.9-6.7) indicated the method to be both precise and reproducible. (orig.)

  10. Anomalous enhancement of nuclear spin relaxation rates of 109Ag and 115In at low temperatures in cubic Γ3 ground-state system PrAg2In. First observation of octupole fluctuations of f-electrons

    International Nuclear Information System (INIS)

    Tanida, Hiroshi; Takagi, Shigeru; Suzuki, Hiroyuki S.; Satoh, Isamu; Komatsubara, Takemi

    2006-01-01

    Microscopic properties have been investigated on a cubic nonmagnetic non-Kramers Γ 3 doublet ground-state (GS) system PrAg 2 In by complementarily utilizing 115 In (I=9/2) and 109 Ag (I=1/2) NMR with particular emphasis on the low-frequency (low-ω) dipole and multipole (octupole and/or quadrupole) fluctuations of f-electrons as probed by the nuclear spin relaxation rates 1/ 115 T 1 and 1/ 109 T 1 . We show that 1/ 115 T 1 and 1/ 109 T 1 are anomalously enhanced respectively below≅50 K and ≅100K over those expected for the low-ω dipole fluctuations of the excited magnetic Γ 4 and Γ 5 states in a simple crystalline-electric-field model for a Γ 3 GS system. By comparing 1/( 115 T 1 T) and 1/( 109 T 1 T) and also by considering an invariant form of the hyperfine and/or quadrupole couplings of Γ 3 octupole and/or quadrupole moments with Ag/In nuclear dipole and/or quadrupole moments, we show that Γ 3 octupole fluctuations dominate 1/ 109 T 1 and quadrupole ones can possibly contribute to 1/ 115 T 1 at low T. (author)

  11. Salmonella in the pork production chain and its impact on human health in the European Union.

    Science.gov (United States)

    Bonardi, S

    2017-06-01

    Salmonella spp. comprise the second most common food-borne pathogens in the European Union (EU). The role of pigs as carriers of Salmonella has been intensively studied both on farm and at slaughter. Salmonella infection in pigs may cause fever, diarrhoea, prostration and mortality. However, most infected pigs remain healthy carriers, and those infected at the end of the fattening period could pose a threat to human health. Contamination of pig carcasses can occur on the slaughter line, and it is linked to cross-contamination from other carcasses and the presence of Salmonella in the environment. Therefore, Salmonella serovars present on pig carcasses can be different from those detected in the same bathes on the farm. In recent years, S. Typhimurium, S. Derby and S. serotype 4,[5],12:i:- (a monophasic variant of S. Typhimurium) have been the most common serovars to be detected in pigs in EU countries, but S. Rissen, S. Infantis, S. Enteritidis and S. Brandenburg have also been reported. In humans, several cases of salmonellosis have been linked to the consumption of raw or undercooked pork and pork products. Among the main serovars of porcine origin detected in confirmed human cases, S. Typhimurium, the monophasic variant S. 4,[5],12:i:- and S. Derby are certainly the most important.

  12. Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin

    Science.gov (United States)

    2016-01-01

    This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat. PMID:27857541

  13. Determination of salt content in various depth of pork chop by electrical impedance spectroscopy

    International Nuclear Information System (INIS)

    Kaltenecker, P; Szöllösi, D; Vozáry, E; Friedrich, L

    2013-01-01

    The salt concentration was determined inside of pork chop both by electrical impedance spectroscopy and by a conventional chemical method (according to Mohr). The pork chop in various depths (4 mm, 10 mm, 20 mm and 25 mm) was punctured with two stainless steel electrodes. The length of electrodes was 60 mm, and they were insulated along the length except 1 cm section on the end, so the measurement of impedance was realized in various depths. The magnitude and phase angle of impedance were measured with a HP 4284A and a HP 4285A LCR meters from 30 Hz up to 1 MHz and from 75 kHz up to 30 MHz frequency range, respectively at 1 V voltage. The distance between the electrodes was 1 cm. The impedance magnitude decreased as the salt concentration increased. The magnitude of open-short corrected impedance values at various frequencies (10 kHz, 100 kHz, 125 kHz, 1.1 MHz and 8 MHz) showed a good correlation with salt content determined by chemical procedure. The electrical impedance spectroscopy seems a prospective method for determination the salt concentration inside the meat in various depths during the curing procedure.

  14. Development and validation of a rapid test system for detection of pork meat and collagen residues.

    Science.gov (United States)

    Masiri, J; Benoit, L; Barrios-Lopez, B; Thienes, C; Meshgi, M; Agapov, A; Dobritsa, A; Nadala, C; Samadpour, M

    2016-11-01

    Mislabeling, contamination, and economic adulteration of meat products with undeclared pork tissues are illegal under regulations promulgated by numerous regulatory agencies. Nonetheless, analysis of the European meat industry has revealed pervasive meat adulteration, necessitating more extensive application of meat authentication testing. As existing methods for meat speciation require specialized equipment and/or training, we developed a detection system based on a lateral flow device (LFD) assay format capable of rapidly (~35min) identifying porcine residues derived from raw meat, cooked meat, and gelatin down to 0.01%, 1.0%, and 2.5% contamination, respectively. Specificity analysis revealed no cross-reactivity with meat derived from chicken, turkey, horse, beef, lamb, or goat. Comparison with a commercial ELISA kit and PCR method revealed similar if not improved sensitivity, with the added feature that the LFD-based system required considerably less time to perform. Accordingly, this test system should aid the food industry and food control authorities in monitoring for adulteration with pork. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin.

    Science.gov (United States)

    Kim, Yiseul; Hong, Geun-Pyo

    2016-10-31

    This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.

  16. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs.

    Science.gov (United States)

    Huang, S C; Shiau, C Y; Liu, T E; Chu, C L; Hwang, D F

    2005-08-01

    Four kinds of bran, which are milled from important rice cultivators in Taiwan, have high contents of dietary fiber, fat and protein. The use of rice bran in Kung-wan, an emulsified pork meatball, was investigated. It was found that protein and fat contents, and white index of meatballs decreased as the amount of bran increased. A texture profile analysis (TPA) also indicated the hardness, gumminess and chewiness of the Kung-wan decreased. The sensory scores of taste, texture and overall acceptability of meatballs with less than 10% added bran showed no significant difference from those for meatballs without bran. However, the added amount of 15% enriched meatballs resulted in inferior sensory scores. The bran's particle size profoundly affected the sensory and physico-chemical properties of the meat products. Meatballs enriched with smaller bran particles possessed higher TPA indices and sensory scores than those added with larger ones. No significant differences in proximate composition, cooking yield, color and sensory quality were found among emulsified meatballs enriched with four different kinds of bran. Conclusively, the suitable amount of rice bran that should be added to emulsified pork meatballs was less than 10% and a smaller particle size would result in better quality.

  17. Effect of commercialization way on the physicochemical and microbial characteristics of pork

    Directory of Open Access Journals (Sweden)

    Lima, R.N.

    2017-07-01

    Full Text Available The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi. To achieve this, twenty samples of pork loin (Longissimus dorsi were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*. The data were submitted to analysis of variance and t-test (5% significance. The physical and microbiological parameters were influenced by the commercial forms evaluated (P 0.05, while protein content was lower in meat in natura (P<0.05. Despite the lower level of contamination, frozen meat undergoes significant physical changes that may compromise its quality and consumer acceptance.

  18. Salmonella Brandenburg in the pork chain in Italy: Genetic comparison with the human isolates.

    Science.gov (United States)

    Bonardi, Silvia; Morganti, Marina; Pupillo, Giovanni; Brindani, Franco

    2018-03-31

    Salmonella Brandenburg ranked 16 th among the serovars responsible for human infections in EU in 2015 and it was found to be associated with swine. In Emilia- Romagna and Lombardy regions of northern Italy, S. Brandenburg was isolated from mesenteric lymph nodes, fecal matter, carcasses and conveyor belts at pig slaughterhouses in 2014 and 2015. In the same area, S. Brandenburg was detected in pork salami in 2015. In the present study, 12 isolates of S. Brandenburg recovered from the pork food-chain were typed by Xba I PFGE and their three profiles were compared to all human S . Brandenburg isolates processed by the Surveillance System of Emilia- Romagna region from 2012 to 2017 (105 isolates). The most frequent pulsotype of porcine origin (6/12) was the second most frequent in humans (16/105). Of the other two pulsotypes of porcine origine (3/12 each), one was the most frequent in humans (41/105), the other was undetected among human isolates.

  19. Stunning method effect on the most important parameters which influence sacrifice and quality of pork

    Directory of Open Access Journals (Sweden)

    José Guadalupe Gamboa-Alvarado

    2011-12-01

    Full Text Available The effect of captive bolt pistol (PP and knocked down by hammer (NM on sensibility and pork quality was evaluated employing 28 commercial porks considering as co-variables the ante mortem rest (REP, and environmental moisture (HUM and temperature (TEMP during sacrifice. PSE carcasses presence was higher (P0.05 was observed in the pH and TEMP at 45 min (pH45 and T45, nor at 24 h (pH24 and T24 post mortem in luminosity (L*, yellowness (b* and drip loss (PG, probably because the muscles were already affected by the ante mortem handling. The pH24 showed a negative relationship (P<0.05 with REP and, when REP was superior to 43h, pH24 were characteristics of PSE carcasses. The increase in HUM and REP provoked higher (P<0.01 T24, where carcass cooling required more attention. The knocked down by hammer (NM provoked a higher (P<0.01 redness and CRA by the accumulate stress during ante mortem handling and stunning.

  20. Antioxidant and Antimicrobial Effects of Pistacia lentiscus L. Extracts in Pork Sausages.

    Science.gov (United States)

    Botsaris, George; Orphanides, Antia; Yiannakou, Evgenia; Gekas, Vassilis; Goulas, Vlasios

    2015-12-01

    Pistacia lentiscus fruits are ingredients of traditional Cypriot sausages. The objective of this study is to evaluate P. lentiscus extracts as natural additives to the sausages. First, the phenolic content and antioxidant activity of fruit and leaf extracts were determined. Results revealed that leaves are richer source of polyphenolic antioxidants than fruits, with methanol being the better extraction solvent. In the next step, the antioxidant and antimicrobial effects of methanolic extracts (300 mg/kg) in the pork sausage formulation were investigated. Peroxide, acid and thiobarbituric acid-reactive substance values demonstrated that both fruit and leaf extracts reduced the rate of lipid oxidation of sausages at 4 °C. Total viable count revealed significant differences on the fifth day of storage, with better microbial inhibition by leaf extract. No significant differences between the extracts were observed after the tenth day of storage. Overall, the extracts can be used to prevent lipid oxidation and reduce microbial spoilage during the first days of storage of fresh traditional pork sausages.