Sample records for halibut steaks
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IFQ Halibut/Sablefish and CDQ Halibut Permit Program
National Oceanic and Atmospheric Administration, Department of Commerce — Under the IFQ Halibut/Sablefish Permit Program and CDQ Halibut Permit Program permits are issued for harvesting and receiving/processing halibut, and non-trawl...
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Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
Goodson, K J; Morgan, W W; Reagan, J O; Gwartney, B L; Courington, S M; Wise, J W; Savell, J W
2002-02-01
An in-home beef study evaluated consumer ratings of clod steaks (n = 1,264) as influenced by USDA quality grade (Top Choice, Low Choice, High Select, and Low Select), city (Chicago and Philadelphia), consumer segment (Beef Loyals, who are heavy consumers of beef; Budget Rotators, who are cost-driven and split meat consumption between beef and chicken; and Variety Rotators, who have higher incomes and education and split their meat consumption among beef, poultry, and other foods), degree of doneness, and cooking method. Consumers evaluated each steak for Overall Like, Tenderness, Juiciness, Flavor Like, and Flavor Amount using 10-point scales. Grilling was the predominant cooking method used, and steaks were cooked to medium-well and greater degrees of doneness. Interactions existed involving the consumer-controlled factors of degree of doneness and(or) cooking method for all consumer-evaluated traits for the clod steak (P affect any consumer evaluation traits or Warner-Bratzler shear force values (P > 0.05). One significant main effect, segment (P = 0.006), and one significant interaction, cooking method x city (P = 0.0407), existed for Overall Like ratings. Consumers in the Beef Loyals segment rated clod steaks higher in Overall Like than the other segments. Consumers in Chicago tended to give more uniform Overall Like ratings to clod steaks cooked by various methods; however, consumers in Philadelphia gave among the highest ratings to clod steaks that were fried and among the lowest to those that were grilled. Additionally, although clod steaks that were fried were given generally high ratings by consumers in Philadelphia, consumers in Chicago rated clod steaks cooked in this manner significantly lower than those in Philadelphia. Conversely, consumers in Chicago rated clod steaks that were grilled significantly higher than consumers in Philadelphia. Correlation and stepwise regression analyses indicated that Flavor Like was driving customer satisfaction of the
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78 FR 26708 - Pacific Halibut Fisheries; Catch Sharing Plan; Correcting Amendment
2013-05-08
... published on March 15, 2013, that implemented annual management measures governing the Pacific halibut... (78 FR 16423), included annual management measures for managing the harvest of Pacific halibut (Hippoglossus stenolepis) in the sport fishery in International Pacific Halibut Commission (IPHC) Regulatory...
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Scandinavian consumer preference for beef steaks packed with or without oxygen.
Aaslyng, M D; Tørngren, M A; Madsen, N T
2010-07-01
Beef steaks retail-packed with (80% O(2), 20% CO(2)) or without oxygen (either skin-packed or gas-packed (69.6% N(2), 30% CO(2), 0.04% CO or 70% N(2), 30% CO(2))) were compared by consumers in Denmark (n=382), Norway (n=316) and Sweden (n=374). Two pairs of two steaks - one steak packed in a high oxygen atmosphere and one packed without oxygen - were given to the consumers. They were instructed to prepare the steaks at home on two consecutive days, and two persons had to taste each steak. In Denmark, the oxygen-free packing was either gas packing with CO (69.6% N(2), 30% CO(2), 0.04% CO) or without CO (70% N(2), 30% CO(2)), in Norway it was either gas packing with CO (69.6% N(2), 30% CO(2), 0.04% CO) or skin packing, and in Sweden it was either skin packing or gas packing without CO (70% N(2), 30% CO(2)). The meat represented animals that were between 17 and 80 months old (Denmark) and young bulls (Norway and Sweden). Consumers in all three countries clearly preferred steaks packed without oxygen, in terms of overall liking, willingness to pay and their preferred choice of one steak. Furthermore, they preferred the oxygen-free steaks in terms of both overall liking and liking of tenderness, juiciness and flavour. In Sweden, many consumers would pay more than usual for the skin-packed steak, and it was more often chosen as the preferred steak out of the four compared with gas-packed without oxygen. No difference was seen between the two oxygen-free packing methods in Denmark and Norway. Copyright 2010 Elsevier Ltd. All rights reserved.
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76 FR 2871 - Pacific Halibut Fisheries; Catch Sharing Plan
2011-01-18
... management measures that are not implemented through the IPHC. This includes Tribal regulations and the sport...-Halibut/Pacific-Halibut/Index.cfm . Proposed 2011 Sport Fishery Management Measures NMFS is proposing sport fishery management measures that are necessary to implement the Plan in 2011. The annual domestic...
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Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
Torrico, Damir Dennis; Wardy, Wisdom; Pujols, Kairy Dharali; Carabante, Kennet Mariano; Jirangrat, Wannita; Scaglia, Guillermo; Janes, Marlene E; Prinyawiwatkul, Witoon
2015-10-01
Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of fat (OAF) for raw steaks; overall appearance (OCA), overall beef aroma (OBA), overall beef flavor (OBF), juiciness, tenderness and overall liking (OL) for cooked steaks] and purchase intent by Hispanic, Asian and U.S. consumers. They also indicated preferred degree of doneness and cooking methods. Cross-cultural differences in preferences and consumer acceptability of rib-eye steaks were observed. Grilling was the most preferred cooking method. Hispanics and Asians preferred medium and/or medium well, while U.S. consumers preferred medium and/or medium rare. For cooked steaks, the population effect was significant for all sensory attributes; Asians generally scored lower than did Hispanics and U.S. consumers. C and S3 generally had higher scores for all sensory attributes across 3 populations. Purchase intent for all forage-finished steaks was higher for Hispanics and U.S. consumers compared to Asians (50.0% to 77.8% compared with 43.2% to 65.9%). Attributes influencing purchase intent of forage-finished steaks differed among populations: tenderness (odds ratio = 1.4) for Hispanics, OCA (odds ratio = 1.5) for Asians, and OBF (odds ratio = 1.3) for U.S. consumers. Overall, this study demonstrated that the type of forage-finished system and ethnic differences influenced sensory acceptability and purchase intent of forage-finished rib-eye steaks. Demand for forage-finished beef has increased worldwide due to its potential health benefits. Little is known regarding the cross-cultural effects on the consumer acceptance of forage-finished beef. We evaluated sensory acceptance and purchase intent of raw and cooked forage-finished rib-eye steaks using Hispanic, Asian, and U.S. (White and African American) populations. This study
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Charter Halibut Limited Access Program
National Oceanic and Atmospheric Administration, Department of Commerce — This limited access system limits the number of charter vessels that may participate in the guided sport fishery for halibut in area 2C and 3A. NMFS issues a charter...
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75 FR 56903 - Pacific Halibut Fisheries; Limited Access for Guided Sport Charter Vessels in Alaska
2010-09-17
.... 100503209-0430-02] RIN 0648-AY85 Pacific Halibut Fisheries; Limited Access for Guided Sport Charter Vessels... program for charter vessels in the guided sport fishery for Pacific halibut in the waters of International... necessary to achieve the halibut fishery management goals of the North Pacific Fishery Management Council...
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2011-02-07
... definition of fishing week. This action is necessary to improve consistency between Federal and State of... to the logbook reporting format. This action is intended to achieve the halibut fishery management goals of the North Pacific Fishery Management Council and to support the conservation and management...
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International Nuclear Information System (INIS)
Bentzen, Rebecca; Castellini, J. Margaret; Gerlach, Robert; Dykstra, Claude; O'Hara, Todd
2016-01-01
Total mercury concentrations ([THg]), δ 15 N and δ 13 C values were determined in muscle of 693 Pacific halibut caught in International Pacific Halibut Commission setline surveys in Alaska (2002 − 2011). Project goals were to evaluate whether 1) δ 15 N and δ 13 C varied with region, age, sex and length of halibut, and 2) muscle [THg] varied with δ 15 N and δ 13 C (feeding ecology) while accounting for sex, length, and region. Variation in [THg] was explained, in part, by halibut feeding ecology as [THg] increased with trophic position (increasing δ 15 N). Halibut from the western Aleutian Island region were the exception, with overall lower δ 15 N values and significantly higher [THg] than halibut from other Alaskan waters. This [THg] pattern has been observed in other Aleutian biota, possibly the result of northeasterly atmospheric movement of mercury emissions from Asia and/or other local sources and processes. The significantly lower δ 15 N values for these halibut warrants further investigation of halibut prey. - Highlights: • Mercury, δ 15 N, and δ 13 C were determined in muscle of 693 Pacific halibut in Alaska. • Variation in muscle mercury level was explained, in part, by halibut feeding ecology. • Muscle mercury concentration generally increased with relative trophic position (δ 15 N). • Western Aleutian halibut had lower δ 15 N and higher mercury than other regions. • Assessment of mercury and trophic relationships accounted for sex, size, and region.
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2011-07-22
... Halibut Fisheries II. History of Management in the Guided Sport Halibut Fisheries III. Proposed Catch... consistency and uniformity in halibut sport fishing regulations in all regulatory areas. At that time, the... (649.5 mt). During that time period, guided sport harvests were approximately 1,750,000 lbs (793.8 mt...
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Adlerstein, Sara A.; Trumble, Robert J.
1998-03-01
Mortality of discarded Pacific halibut bycatch from Pacific cod fisheries in the Bering Sea leads to significant losses in the halibut setline and in the Pacific cod fisheries. The commercial halibut fishery loses yield because of catch limit reductions to compensate the resource for lost spawning potential and because halibut killed as bycatch will not be available for subsequent harvest, and the cod fisheries may lose harvest if they reach a bycatch mortality limit before reaching allowed catch. In this study, significant differences in Pacific halibut bycatch rates and associated yield losses were found among months and areas of the Bering Sea in the longline and trawl fisheries for Pacific cod in 1990-1992. Bycatch rates were usually highest in late spring and early summer and in areas close to the Unimak Pass. With the exception of 1992, yield loss in the longline fishery was around 1 kg per kg of bycatch mortality, irrespective of where or when bycatch occurred. In the trawl fishery, loss of halibut yield varied from 1 to 4 kg per kg of bycatch mortality. Highest halibut net yield losses per tonne of groundfish harvest usually coincided with highest bycatch rates. When both fisheries operated in one area, trawl bycatch often imposed higher yield losses than longline bycatch, despite lower bycatch rates. Bycatch was affected by the strong 1987 halibut year class. Highest bycatch and yield loss rates occurred in the trawl fishery in 1990 and 1991 when the population was dominated by halibut age-3 and -4, and in the longline fishery in 1992 as fish reached age-5.
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VALUE OF BEEF STEAK BRANDING: HEDONIC ANALYSIS OF RETAIL SCANNER DATA
Schulz, Lee L.; Schroeder, Ted C.; White, Katharine L.
2010-01-01
Consumers rely on experience and credence attributes when purchasing beef from retailers. It is essential for all beef industry sectors to recognize the complexity of consumer buying behavior. A hedonic model is estimated to determine if there are incentives to brand beef steaks, the types of brands that entertain price premiums, and the level of existing premiums. Most branded steaks garnered premiums along with organic claims, religious processing claims, and premium cuts. Factors influenci...
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AFSC/FMA/NPRB Halibut Bycatch Video Field Test
National Oceanic and Atmospheric Administration, Department of Commerce — These data arise from a field test of electronic monitoring (EM) of vessels participating in the Pacific halibut fishery off Alaska. A side-by-side comparison was...
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Troponin T isoform expression is modulated during Atlantic Halibut metamorphosis
Directory of Open Access Journals (Sweden)
Llewellyn Lynda
2007-06-01
Full Text Available Abstract Background Flatfish metamorphosis is a thyroid hormone (TH driven process which leads to a dramatic change from a symmetrical larva to an asymmetrical juvenile. The effect of THs on muscle and in particular muscle sarcomer protein genes is largely unexplored in fish. The change in Troponin T (TnT, a pivotal protein in the assembly of skeletal muscles sarcomeres and a modulator of calcium driven muscle contraction, during flatfish metamophosis is studied. Results In the present study five cDNAs for halibut TnT genes were cloned; three were splice variants arising from a single fast TnT (fTnT gene; a fourth encoded a novel teleost specific fTnT-like cDNA (AfTnT expressed exclusively in slow muscle and the fifth encoded the teleost specific sTnT2. THs modified the expression of halibut fTnT isoforms which changed from predominantly basic to acidic isoforms during natural and T4 induced metamorphosis. In contrast, expression of red muscle specific genes, AfTnT and sTnT2, did not change during natural metamorphosis or after T4 treatment. Prior to and after metamorphosis no change in the dorso-ventral symmetry or temporal-spatial expression pattern of TnT genes and muscle fibre organization occurred in halibut musculature. Conclusion Muscle organisation in halibut remains symmetrical even after metamorphosis suggesting TH driven changes are associated with molecular adaptations. We hypothesize that species specific differences in TnT gene expression in teleosts underlies different larval muscle developmental programs which better adapts them to the specific ecological constraints.
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High-Prevalence and Low-Intensity Ichthyophonus Infections in Pacific Halibut.
Hershberger, Paul K; Gregg, Jacob L; Dykstra, Claude L
2018-03-01
Ichthyophonus occurred at high prevalence but low intensity in Pacific Halibut Hippoglossus stenolepis throughout the West Coast of North America, ranging from coastal Oregon to the Bering Sea. Infection prevalence in adults was variable on spatial and temporal scales, with the lowest prevalence typically occurring on the edges of the geographic range and highest prevalence consistently occurring inside Prince William Sound, Alaska (58-77%). Additionally, intra-annual differences occurred at Albatross-Portlock, Alaska (71% versus 32% within 2012), and interannual differences occurred along coastal Oregon (50% in 2012 versus 12% in 2015). The infection prevalence was influenced by host age, increasing from 3% or less among the youngest cohorts (age ≤ 6) to 39-54% among age-9-17 cohorts, then decreasing to 27% among the oldest (age-18+) cohorts. There was little indication of significant disease impacts to Pacific Halibut, as the intensity of infection was uniformly low and length at age was similar between infected and uninfected cohorts. These results suggest that Ichthyophonus in Pacific Halibut currently represents a stable parasite-host paradigm in the North Pacific. © 2018 American Fisheries Society.
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High‐prevalence and low‐intensity Ichthyophonus infections in Pacific Halibut
Hershberger, Paul; Gregg, Jacob L.; Dykstra, Claude L.
2018-01-01
Ichthyophonus occurred at high prevalence but low intensity in Pacific Halibut Hippoglossus stenolepis throughout the West Coast of North America, ranging from coastal Oregon to the Bering Sea. Infection prevalence in adults was variable on spatial and temporal scales, with the lowest prevalence typically occurring on the edges of the geographic range and highest prevalence consistently occurring inside Prince William Sound, Alaska (58–77%). Additionally, intra‐annual differences occurred at Albatross–Portlock, Alaska (71% versus 32% within 2012), and interannual differences occurred along coastal Oregon (50% in 2012 versus 12% in 2015). The infection prevalence was influenced by host age, increasing from 3% or less among the youngest cohorts (age ≤ 6) to 39–54% among age‐9–17 cohorts, then decreasing to 27% among the oldest (age‐18+) cohorts. There was little indication of significant disease impacts to Pacific Halibut, as the intensity of infection was uniformly low and length at age was similar between infected and uninfected cohorts. These results suggest that Ichthyophonus in Pacific Halibut currently represents a stable parasite–host paradigm in the North Pacific.
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2010-12-20
... Collection; Comment Request; Harvest of Pacific Halibut by Guided Sport Charter Vessel Anglers off Alaska... halibut fishing effort and harvest by all user groups, including the guided sport charter sector of the... requirements. The State of Alaska Department of Fish and Game (ADF&G) Division of Sport Fish initiated a...
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Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.
Neely, T R; Lorenzen, C L; Miller, R K; Tatum, J D; Wise, J W; Taylor, J F; Buyck, M J; Reagan, J O; Savell, J W
1999-03-01
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top round steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Stir-frying, braising, and simmering and stewing consistently produced higher consumer attribute ratings. There were clear OLIKE rating differences (P = .0001) for top round steaks among the four cities. The highest ratings were given by consumers in Houston, and the lowest ratings were given by consumers in Philadelphia (P Customer satisfaction with the top round steak is very dependent on how it is cooked and by whom it is consumed.
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Effects of extended aging and modified atmospheric packaging on beef top loin steak color.
English, A R; Mafi, G G; VanOverbeke, D L; Ramanathan, R
2016-04-01
The objective of this study was to evaluate the effects of extended aging and modified atmospheric packaging on beef LM color. Using a randomized complete block design, each beef longissimus lumborum muscle ( = 10; USDA Choice, 3 d postmortem) was equally divided into 3 sections and randomly assigned to 1 of 3 aging periods (21, 42, or 62 d at 2°C). After respective aging, each loin section was cut into four 2.5-cm-thick steaks and randomly assigned to 1 of 3 packaging types (PVC, HiOx-MAP [80% oxygen and 20% carbon dioxide], or CO-MAP [0.4% carbon monoxide, 69.6% nitrogen, and 30% carbon dioxide]). The steaks were displayed under continuous fluorescent lighting for 6 d, and surface color was determined daily using a HunterLab Miniscan XE Plus spectrophotometer and a visual panel. The fourth steak was used to characterize oxygen consumption (OC), lipid oxidation, and metmyoglobin reducing activity (MRA) on 21, 42, and 62 d (before display). On d 6 display, MRA, OC, and lipid oxidation also were measured. An increase in aging time decreased ( packaging × display time interaction ( packaging types on d 6. At all aging periods, steaks packaged in CO-MAP had greater ( packaged in HiOx-MAP had the least MRA ( packaged in CO-MAP and displayed for 6 d. However, steaks packaged in HiOx-MAP and displayed 6 d had greater ( packaged in HiOx-MAP had a lower ( packaged in PVC and HiOx-MAP when aged for 21 d and displayed 6 d. The results indicate that extended aging is detrimental to color stability when packaged in PVC and HiOx-MAP. However, steaks in CO-MAP had stable red color during display. Decreased color stability in PVC and HiOx-MAP could be associated, in part, with decreased MRA and OC.
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2010-08-23
... Program to provide economic stability for the Pacific halibut and sablefish commercial fisheries and.... 0906041011-91012-01 RIN 0648-AX91 Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Halibut and... designed to maintain the social character and economic benefits of the commercial, fixed-gear fisheries...
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2012-05-18
... economic stability for the Pacific halibut and sablefish commercial fisheries and improve long-term.... 0906041011-2432-02] RIN 0648-AX91 Fisheries of the Exclusive Economic Zone Off Alaska; Pacific Halibut and... maintain the social character and economic benefits of the commercial, fixed-gear fisheries that Alaskan...
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Faizah, Nadia Rizqiyatul; Suryoko, Sri; Saryadi, Saryadi
2013-01-01
O-Mamamia restaurant Steak n Ice Cream Semarang is a steak restaurant providing ice cream at the same time, which has ten branches one branch is O-Mamamia Restaurant Steak n Ice Cream Jati Semarang. In an effort to maintain relationships with customers, service quality is the key to retaining customers and providing high value through customer value. Customers will compare the quality of services provided at a price that is charged for the steak provided. Currently there is a restaurant that ...
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Choi, Yun-Sang; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Eun-Mi; Sung, Jung-Min; Kim, Hyun-Wook
2016-01-01
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (pcooked chicken steak was lower than that in the other cooking treatments (pchicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak. PMID:27499656
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Feeding ecology of Greenland halibut and sandeel larvae off West Greenland
DEFF Research Database (Denmark)
Stenberg, Claus; Munk, Peter; Folkvord, A.
2006-01-01
it remained constant for sandeel at a level of 2.7% of larval length. This led to a reduction in prey niche overlap between the two species. The available prey copepod biomass differed distinctly across the shelf area. In May, the prey density of Gr. halibut was the highest in the off-shelf area in Davis...... Strait. In June and July, the prey-rich areas for both species were mainly located at the slopes of the banks and at the shelf break area. Gut fullness was higher in these areas than in neighbouring areas, suggesting that the larval food resource could be scarce. The feeding ecology of Gr. halibut...
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Compte rendu critique du livre Voir son steak comme un animal mort, de Martin Gibert
Directory of Open Access Journals (Sweden)
Drolet, Marie-Josée
2016-10-01
Full Text Available This critical review provides, first, a step-by-step synthesis of the arguments presented in each chapter of Martin Gibert’s bookVoir son steak comme un animal mort (Seeing your steak as a dead animal. Second, a critical perspective of the book and a personal reflection are presented.
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O'Quinn, Travis G; Brooks, J Chance; Miller, Markus F
2015-02-01
A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm-up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8-point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 ("like very much") on the 8-point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well-done had lower (P Choice and Select quality grades. © 2015 Institute of Food Technologists®
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Directory of Open Access Journals (Sweden)
Sephora Baugreet
2018-01-01
Full Text Available Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI, rice protein (RP, and lentil flour (LF (at 4 and 8%, phosphate (0.2%, and two binding agents: 1% (TG and 0.15% (TS. The effects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was significantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P<0.01 a∗ values than the control; however, after the cooking process, L∗, a∗, and b∗ values were similar for all treatments. Textural assessment showed that elevating protein level increased (P<0.001 hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein effect on texture modification. The commercial binder produced a better bind in combination with protein ingredients. This facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.
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75 FR 5745 - Pacific Halibut Fisheries; Catch Sharing Plan
2010-02-04
... management measures that are not implemented through the IPHC. This includes tribal regulations and the sport... the recreational halibut hotline. Proposed 2010 Sport Fishery Management Measures NMFS is proposing sport fishery management measures that are necessary to implement the Plan in 2010. The annual domestic...
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DEFF Research Database (Denmark)
Boje, Jesper; Neuenfeldt, Stefan; Sparrevohn, Claus Reedtz
2014-01-01
resident in Disko Bay (mean range 2.6°C) than when resident in the ice fjord (mean range 1.4°C). Using the tagged halibut as a 'live tool,' we show that parts of the ice fjord are hundreds of meters deeper than previously thought. We also document the first seawater temperature measurements made beneath......The deep-water flatfish Greenland halibut Reinhardtius hippoglossoides (Walbaum) is common along the West Greenland coast. In the northwestern fjords, Greenland halibut is an important socio-economic resource for the Greenland community, but due to the deep and partly ice-covered environment, very...
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Hershberger, Paul K; Gregg, Jacob L; Dykstra, Claude L
2017-10-13
Ichthyophonus occurred at high prevalence but low intensity in Pacific Halibut (Hippoglossus stenolepis) throughout the west coast of North America, ranging from coastal Oregon to the Bering Sea. Infection prevalence in adults was variable on spatial and temporal scales, with the lowest prevalence typically occurring on the edges of the geographic range and highest prevalence consistently occurring inside Prince William Sound, AK (58-77%). Additionally, intra-annual differences occurred at Albatross - Portlock, AK (71% versus 32% within 2012) and inter-annual differences occurred along coastal Oregon (50% versus 12% from 2012 to 2015). The infection prevalence was influenced by host age, increasing from ≤ 3% among the youngest cohorts (≤age 6) to 39-54% among age 9-17 cohorts, then decreasing to 27% among the oldest (age 18+) cohorts. There was little indication of significant disease impacts to Pacific Halibut, as the intensity of infection was uniformly low and length-at-age was similar between infected and uninfected cohorts. These results suggest that Ichthyophonus in Pacific Halibut currently represents a stable parasite-host paradigm in the North Pacific. Received 04 May 2017 accepted 09 Oct 2017 revised 21 Sep 2017.
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Development of Pangasius steaks by improved sous-vide technology and its process optimization.
Kumari, Namita; Singh, Chongtham Baru; Kumar, Raushan; Martin Xavier, K A; Lekshmi, Manjusha; Venkateshwarlu, Gudipati; Balange, Amjad K
2016-11-01
The present study embarked on the objective of optimizing improved sous - vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous - vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box-Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X 1 ), cooking time (X 2 ) and cooking temperature (X 3 ) on dependent variable i.e. TBARS value (Y 1 ). From RSM generated model, the optimum condition for sous - vide processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 °C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R 2 = 0.975) between the model and the experimental data showed that the model was able to efficiently predict processing condition for development of sous - vide processed Pangasius steaks. This research may help the processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius .
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Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W
2005-03-01
An in-home beef study evaluated consumer ratings of top round steaks (semimembranosus) as influenced by USDA quality grade (top Choice or high Select), city (Chicago or Philadelphia), consumer segment (beef loyalists = heavy consumers of beef; budget rotators = cost-driven and split meat consumption between beef and chicken; and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and marination. Consumers evaluated each steak for overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales (1 = dislike extremely, not at all tender, not at all juicy, dislike extremely, and none at all to 10 = like extremely, extremely tender, extremely juicy, like extremely, and an extreme amount of flavor, respectively). Quality grade affected several consumer sensory traits, with top Choice receiving higher (P Consumers in Chicago rated steaks cooked "medium and less" higher for overall like, tenderness, juiciness, flavor like, and flavor amount than those in Philadelphia (city x degree of doneness; P customers in Philadelphia received among the highest scores for overall like, tenderness, juiciness, flavor like, and flavor amount compared with any cooking method used by customers in Chicago (cooking method x city; P customers' satisfaction with top round steaks, and was the sensory trait most highly correlated to overall like, followed by tenderness, flavor amount, and juiciness. Preparation of top round steaks was crucial in consumers' likes and dislikes, and by improving flavor, higher consumer satisfaction may be achieved.
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78 FR 16423 - Pacific Halibut Fisheries; Catch Sharing Plan
2013-03-15
... fishing, the resulting catch of which is sold or bartered; or is intended to be sold or bartered, other... monitoring system transmitter that automatically determines a vessel's position and transmits it to a NMFS... section 13, provided that no person may sell or barter such halibut. (3) The manager of a CDQ organization...
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50 CFR 300.67 - Charter halibut limited access program.
2010-10-01
... applicant-selected year; and (2) The angler endorsement number will be six (6) on a charter halibut permit... Logbook with one of the following pieces of information: The statistical area(s) where bottomfish fishing... limit for reporting the trip in effect at the time of the trip with one of the following pieces of...
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Guelker, M R; Haneklaus, A N; Brooks, J C; Carr, C C; Delmore, R J; Griffin, D B; Hale, D S; Harris, K B; Mafi, G G; Johnson, D D; Lorenzen, C L; Maddock, R J; Martin, J N; Miller, R K; Raines, C R; VanOverbeke, D L; Vedral, L L; Wasser, B E; Savell, J W
2013-02-01
The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service level revealed an average time of 28.1 d with a range of 9 to 67 d. Approximately 64% of retail steaks were labeled with a packer/processor or store brand. For retail, top blade had among the lowest (P 0.05) in WBS values between moist-heat and dry-heat cookery methods for the top round and bottom round steaks or between enhanced (contained salt or phosphate solution) or nonenhanced steaks. Food service top loin and rib eye steaks had the lowest (P food service top loin steaks received among the greatest (P food service rib eye steaks received the greatest ratings (P food service steaks were greater (P Choice, and Low Choice groups. The WBS values and sensory ratings were comparable to the last survey, signifying that no recent or substantive changes in tenderness have occurred.
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Directory of Open Access Journals (Sweden)
Foedjiawati Foedjiawati
2005-01-01
Full Text Available This is a research which observes the relationship between customer satisfaction and their loyalty to The Prime Steak & Ribs Restaurant. The customer satisfaction is measured through some attributes such as, attributes related to the product, attributes related to the service, and attributes related to the purchase. Meanwhile, the loyalty of its brand is measured through habitual behaviour, switching cost, satisfaction, liking of the brand and commitment. The result of the research reveals that customer satisfaction levels to The Prime Steak & Ribs Restaurant tends to be good. Some attributes still have a variety of high grade, and there is a positive causal influence that is significant between the customer satisfaction and the loyalty of the brand. Thus, the result of the research is relevant and at the same time supports the theory of brand loyalty. Abstract in Bahasa Indonesia : Penelitian Pengaruh Kepuasan Konsumen terhadap Kesetiaan Merek pada Restoran the Prime Steak & Ribs, kepuasan konsumen diukur melalui Attributes related to the product, Attributes related to the service, Attributes related to the purchase, kesetiaan merek diukur melalui habitual behaviour, switching cost, satisfaction, liking of the brand, dan commitment. Hasil penelitian mengungkapakan bahwa kepuasan konsumen di The Prime Steak & Ribs mendapat penilaian yang cenderung baik, beberapa atribut masih mempunyai variasi penilaian yang tinggi, dan terdapat hubungan pengaruh positip yang signifikan antara kepuasan konsumen dengan kesetiaan merek, dengan demikian hasil penelitian mendukung konsep teori tentang kesetiaan merek. Kata kunci: kepuasan, kesetiaan merek.
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The effect of branding on consumer palatability ratings of beef strip loin steaks.
Wilfong, A K; McKillip, K V; Gonzalez, J M; Houser, T A; Unruh, J A; Boyle, E A E; O'Quinn, T G
2016-11-01
The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cm-thick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists ( = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar ( > 0.05) to Choice for all palatability traits; however, CAB rated greater ( 0.05) for all traits when tested blind, but Angus Select was rated greater ( brand was declared. When comparing blind and informed ratings, Angus Select and CAB had greater ( brand disclosure. However, ratings for Choice and Select samples were unaffected ( > 0.05) when brand was disclosed. Brand knowledge increased ( 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef.
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DEFF Research Database (Denmark)
Delaney, Alyne E.; Becker Jakobsen, Rikke; Hendriksen, Kåre
for Greenland halibut in Upernavik. There are up to an additional 75 who also fish, however, without paying the license fee. This means that almost half of working age men fish for halibut in the Upernavik district. Fishing is extremely important in Upernavik for its role in the local, mixed economy. Fishing...... often provides the cash needed for materials needed for work (hunting and fishing equipment such as bullets, nets, snowmobiles, etc.) and daily living (housing, transport, television, food, etc). Fishing also supports the important local cultural practice of meeting social obligations and reciprocity...... of Greenland is currently in the midst of proposing changes to the Halibut management structure, the report focuses specifically on potential social impacts of the fishery management plan to coastal fishers. The degree and consequence of any impact is a function of the characteristics of the fishing community...
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Behrends, J M; Goodson, K J; Koohmaraie, M; Shackelford, S D; Wheeler, T L; Morgan, W W; Reagan, J O; Gwartney, B L; Wise, J W; Savell, J W
2005-12-01
The objectives of this study were to evaluate whether instructions can help consumers properly prepare top sirloin steaks and to evaluate the use of calcium chloride injection to decrease the sensitivity of top sirloin steaks to degree of doneness, thereby improving customer satisfaction ratings. An in-home study evaluated top sirloin steaks (gluteus medius) as influenced by calcium chloride injection (injected vs. noninjected), consumer segment (beef loyalists = heavy consumers of beef, budget rotators = cost-driven and split meat consumption between beef and chicken, and variety rotators = higher incomes and education and split meat consumption among beef, poultry, and other foods), degree of doneness, cooking method, and instructions (given vs. not given). Consumers evaluated overall like, tenderness, juiciness, flavor like, and flavor amount using 10-point scales. Beef loyalists consistently rated steaks higher for overall like, juiciness, and flavor when instructions were provided (P satisfaction, and beef loyalists benefited the most from providing cooking instructions.
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2010-10-01
... 50 Wildlife and Fisheries 9 2010-10-01 2010-10-01 false Product Recovery Rates for Groundfish Species and Conversion Rates for Pacific Halibut 3 Table 3 to Part 679 Wildlife and Fisheries FISHERY... Rates for Groundfish Species and Conversion Rates for Pacific Halibut ER28JA02.074 ER10JY02.000 ER28JA02...
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Exophiala angulospora Causes Systemic Mycosis in Atlantic Halibut: a Case Report.
Overy, David P; Groman, David; Giles, Jan; Duffy, Stephanie; Rommens, Mellisa; Johnson, Gerald
2015-03-01
Filamentous black yeasts from the genus Exophiala are ubiquitous, opportunistic pathogens causing both superficial and systemic mycoses in warm- and cold-blooded animals. Infections by black yeasts have been reported relatively frequently in a variety of captive and farmed freshwater and marine fishes. In November 2012, moribund and recently dead, farm-raised Atlantic Halibut Hippoglossus hippoglossus were necropsied to determine the cause of death. Histopathology revealed that three of seven fish were affected by a combination of an ascending trans-ductual granulomatous mycotic nephritis, necrotizing histiocytic encephalitis, and in one fish the addition of a fibrogranulomatous submucosal branchitis. Microbial cultures of kidney using selective mycotic media revealed pure growth of a black-pigmenting septated agent. Application of molecular and phenotypic taxonomy methodologies determined that all three isolates were genetically consistent with Exophiala angulospora. This is the first report of E. angulospora as the causal agent of systemic mycosis in Atlantic Halibut.
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DEFF Research Database (Denmark)
Jørgensen, Ole A; Bastardie, Francois; Eigaard, Ole Ritzau
2014-01-01
Since the late 1980s, a deep-sea fishery for Greenland halibut (Reinhardtius hippoglossoides) has been developing gradually in West Greenland. Deep-sea fish species are generally long-lived and characterized by late age of maturity, low fecundity, and slow growth, features that probably cause low....... During the period 1988–2011, population abundance and size composition changed as catch and effort in the Greenland halibut fishery increased. Two species showed a significant decrease in abundance, and four populations showed a significant reduction in mean weight of individuals (p , 0.05). Correlation...... analyses show that most of the observed trends in abundance are probably not related to increasing fishing effort for Greenland halibut. The analysis did, however, show that most of the observed decreases in mean weight were significantly correlated with fishing effort during the 24-year period...
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Alves, Ricardo N.; Sundell, Kristina S.; Anjos, Liliana; Sundh, Henrik; Harboe, Torstein; Norberg, Birgitta; Power, Deborah M.
2018-01-01
To establish if the developmental changes in the primary barrier and osmoregulatory capacity of Atlantic halibut skin are modified during metamorphosis, histological, histochemical, gene expression and electrophysiological measurements were made. The morphology of the ocular and abocular skin started to diverge during the metamorphic climax and ocular skin appeared thicker and more stratified. Neutral mucins were the main glycoproteins produced by the goblet cells in skin during metamorphosis. Moreover, the number of goblet cells producing neutral mucins increased during metamorphosis and asymmetry in their abundance was observed between ocular and abocular skin. The increase in goblet cell number and their asymmetric abundance in skin was concomitant with the period that thyroid hormones (THs) increase and suggests that they may be under the control of these hormones. Several mucin transcripts were identified in metamorphosing halibut transcriptomes and Muc18 and Muc5AC were characteristic of the body skin. Na+, K+-ATPase positive (NKA) cells were observed in skin of all metamorphic stages but their number significantly decreased with the onset of metamorphosis. No asymmetry was observed between ocular and abocular skin in NKA cells. The morphological changes observed were linked to modified skin barrier function as revealed by modifications in its electrophysiological properties. However, the maturation of the skin functional characteristics preceded structural maturation and occurred at stage 8 prior to the metamorphic climax. Treatment of Atlantic halibut with the THs disrupter methimazole (MMI) affected the number of goblet cells producing neutral mucins and the NKA cells. The present study reveals that the asymmetric development of the skin in Atlantic halibut is TH sensitive and is associated with metamorphosis and that this barrier’s functional properties mature earlier and are independent of metamorphosis.
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Alves, Ricardo N.
2018-02-20
To establish if the developmental changes in the primary barrier and osmoregulatory capacity of Atlantic halibut skin are modified during metamorphosis, histological, histochemical, gene expression and electrophysiological measurements were made. The morphology of the ocular and abocular skin started to diverge during the metamorphic climax and ocular skin appeared thicker and more stratified. Neutral mucins were the main glycoproteins produced by the goblet cells in skin during metamorphosis. Moreover, the number of goblet cells producing neutral mucins increased during metamorphosis and asymmetry in their abundance was observed between ocular and abocular skin. The increase in goblet cell number and their asymmetric abundance in skin was concomitant with the period that thyroid hormones (THs) increase and suggests that they may be under the control of these hormones. Several mucin transcripts were identified in metamorphosing halibut transcriptomes and Muc18 and Muc5AC were characteristic of the body skin. Na+, K+-ATPase positive (NKA) cells were observed in skin of all metamorphic stages but their number significantly decreased with the onset of metamorphosis. No asymmetry was observed between ocular and abocular skin in NKA cells. The morphological changes observed were linked to modified skin barrier function as revealed by modifications in its electrophysiological properties. However, the maturation of the skin functional characteristics preceded structural maturation and occurred at stage 8 prior to the metamorphic climax. Treatment of Atlantic halibut with the THs disrupter methimazole (MMI) affected the number of goblet cells producing neutral mucins and the NKA cells. The present study reveals that the asymmetric development of the skin in Atlantic halibut is TH sensitive and is associated with metamorphosis and that this barrier’s functional properties mature earlier and are independent of metamorphosis.
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Alves, Ricardo N; Sundell, Kristina S; Anjos, Liliana; Sundh, Henrik; Harboe, Torstein; Norberg, Birgitta; Power, Deborah M
2018-06-01
To establish if the developmental changes in the primary barrier and osmoregulatory capacity of Atlantic halibut skin are modified during metamorphosis, histological, histochemical, gene expression and electrophysiological measurements were made. The morphology of the ocular and abocular skin started to diverge during the metamorphic climax and ocular skin appeared thicker and more stratified. Neutral mucins were the main glycoproteins produced by the goblet cells in skin during metamorphosis. Moreover, the number of goblet cells producing neutral mucins increased during metamorphosis and asymmetry in their abundance was observed between ocular and abocular skin. The increase in goblet cell number and their asymmetric abundance in skin was concomitant with the period that thyroid hormones (THs) increase and suggests that they may be under the control of these hormones. Several mucin transcripts were identified in metamorphosing halibut transcriptomes and Muc18 and Muc5AC were characteristic of the body skin. Na + , K + -ATPase positive (NKA) cells were observed in skin of all metamorphic stages but their number significantly decreased with the onset of metamorphosis. No asymmetry was observed between ocular and abocular skin in NKA cells. The morphological changes observed were linked to modified skin barrier function as revealed by modifications in its electrophysiological properties. However, the maturation of the skin functional characteristics preceded structural maturation and occurred at stage 8 prior to the metamorphic climax. Treatment of Atlantic halibut with the THs disrupter methimazole (MMI) affected the number of goblet cells producing neutral mucins and the NKA cells. The present study reveals that the asymmetric development of the skin in Atlantic halibut is TH sensitive and is associated with metamorphosis and that this barrier's functional properties mature earlier and are independent of metamorphosis.
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1988-06-01
cheese, vinaigarette) VEGETABLES Buttered Carrots Peas w/Mushrooms Green Beans Almondine Mixed Vegetables Corn w/Pimentos *Broccoli w/ Hollandaise Sauce ...PRAWNS W/COCKTAIL SAUCE $14.75 GRILLED HALIBUT STEAK 11.25 (lemon hollandaise sauce ) HERB BAKED ICELANDIC COD 8.90 (bechemel sauce ) SHRIMP CURRY ON A BED...Meatballs Fruit Boat Vegetable Tray w/Dip 3.10 Chicken Nuggets w/ Sauce Dip Cheeseboard w/Crackers Deviled Eggs 2. Chicken (or) Seafood Carolines
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DEFF Research Database (Denmark)
Kennedy, James; Hedeholm, Rasmus B.; Gundersen, Agnes C.
2014-01-01
When estimating reproductive potential (RP), correct interpretation of the maturity status is essential. It has now become apparent the presence of vitellogenic oocytes within the ovary of Greenland halibut (Reinhardtius hippoglossoides) does not necessarily indicate they will spawn within the next...... twelve months. This has led to a revision of the interpretation of the maturity scale where fish which contain only a developing cohort (DC) of oocytes are considered immature. Comparisons were made of estimates of L50 of female Greenland halibut in East Greenland using the previous interpretation......), respectively. Combining the maturity data with abundance data of Greenland halibut in East Greenland, spawning stock biomass (SSB) and total egg production (TEP) was estimated in four quadrants between 1998 and 2012 using both the previous and current interpretation of the maturity scale. Using the new...
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Schmidt, T B; Schilling, M W; Behrends, J M; Battula, V; Jackson, V; Sekhon, R K; Lawrence, T E
2010-01-01
Consumer research was conducted to evaluate the acceptability of choice and select steaks from the Longissimus lumborum that were cooked to varying degrees of doneness using demographic information, cluster analysis and descriptive analysis. On average, using data from approximately 155 panelists, no differences (P>0.05) existed in consumer acceptability among select and choice steaks, and all treatment means ranged between like slightly and like moderately (6-7) on the hedonic scale. Individual consumers were highly variable in their perception of acceptability and consumers were grouped into clusters (eight for select and seven for choice) based on their preference and liking of steaks. The largest consumer groups liked steaks from all treatments, but other groups preferred (Pconsumers could be grouped together according to preference, liking and descriptive sensory attributes, (juiciness, tenderness, bloody, metallic, and roasted) to further understand consumer perception of steaks that were cooked to different end-point temperatures.
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Directory of Open Access Journals (Sweden)
Aginta Chairunnisa Sinulingga
2018-03-01
Full Text Available The aim of this research is to exmaining the effects of caring climate, job satisfaction, and affective commitment on job performance in steak restaurant in Tebet, South Jakarta. This study were developed and tested 5 hypotheses, by using Structural Equation Model. Data were collected from 145 employees working on the food, beverage, hygiene, security, service and cashier in steak restaurant in Tebet, South Jakarta. Finding and contribution in this research shown that there is positive and significant effect of caring climate on job satisfaction and affective commitment that effect on job performance. The limitationin in this research was that this study focused only on restaurant as a hospitality industry, only at steak restaurant in Tebet, South Jakarta, and was limited for only four variables.
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DEFF Research Database (Denmark)
Boje, Jesper
2002-01-01
A total of 7244 Greenland halibut (Reinhardtius hippoglossoides' Walbaum) were tagged in Greenland waters between 1986 and 1998 to increase information on stock delineations, to clarify migration routes, and to describe the seasonal movements of cord populations. At present 517 recaptured Greenla...
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Directory of Open Access Journals (Sweden)
Ole Thomas Albert
2003-04-01
Full Text Available Based on VPA-estimates of abundance, survey data and commercial catch statistics of Northeast Arctic Greenland halibut (Reinhardtius hippoglossoides Walbaum, the paper describes trends by year-class and age in the distribution of Greenland halibut between surveyed and not-surveyed areas. Changes in the distribution of I-group around 1990 to areas beyond the Svalbard surveys has previously been described and related to temperature changes in the Spitsbergen Current. This paper shows that this displaced distribution of the 1989-94 year-classes persisted up to age 7. The results indicate that the displacement was an extraordinary situation and other similar distribution shifts have not occurred during the last 30 years or more. Further, the shift co-occurred with extreme levels of the 137 year long time series of the index of the North-Atlantic Oscillation (NAO. The results are discussed in relation to stock management and climate change.
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Kearn, Graham; Karlsbakk, Egil; Evans-Gowing, Richard; Gerasev, Pavel
2015-09-01
A previously undescribed species of Entobdella is reported from the skin of the Greenland halibut, Reinhardtius hippoglossoides (Pleuronectiformes, Pleuronectidae). Entobdella whittingtoni sp. nov. differs from other species of Entobdella, including skin parasites of the related pleuronectids Hippoglossus hippoglossus (Atlantic halibut) and H. stenolepis (Pacific halibut), in lacking papillae on the ventral surface of the haptor. Other characteristics of E. whittingtoni are as follows: the absence of vitelline follicles lateral to the pharynx thereby exposing gut caeca in this region of whole mounts; the presence of a circular feature of unknown function, resembling a rosette in sections, attached to the wall of the internal male accessory reservoir; the lack of eyes. Papillae are also absent from the ventral surface of the haptor of the gill-parasitic entobdelline Branchobdella pugetensis, a gill parasite of the pleuronectid Atheresthes stomias. This raises the question as to whether this gill parasite has evolved from a skin-parasitic ancestor similar to E. whittingtoni. An answer to this question requires a more detailed study of the male reproductive apparatus of B. pugetensis and the use of molecular techniques to explore the relationship between B. pugetensis and E. whittingtoni.
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DEFF Research Database (Denmark)
Gundersen, A. C.; Stenberg, Claus; Fossen, I.
2010-01-01
Female sexual maturation cycle and the main spawning time of Greenland halibut Reinhardtius hippoglossoides in the Davis Strait were studied through regularly collected samples during 1 year starting in spring 2003. Samples were collected from the southern slope of the Davis Strait Ridge between...
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Are Consumers Willing to Pay More for Sustainable Products? A Study of Eco-Labeled Tuna Steak
Directory of Open Access Journals (Sweden)
Guzhen Zhou
2016-05-01
Full Text Available A high demand for seafood leads to overfishing, harms the long-term health of seafood stocks, and threatens environmental sustainability in oceans. Sustainability certification is one of the major sustainability movements and is known as eco-labeling. For instance, in the tuna industry, leading tuna brands have committed to protecting sea turtles by allowing the tracing of the source of their tuna “from catch to can.” This paper relies on an Internet survey on consumers from Kentucky conducted in July 2010. The survey investigates household-level tuna steak (sashimi grade consumption and examines consumer preferences for eco-labeling (“Certified Turtle Safe” (CTS in this study while mimicking individuals’ seafood procurement processes. A random parameter logit model is utilized, and willingness-to-pay measures are calculated based on model estimation results. It was found that respondents on average preferred turtle-safe-labeled tuna steak and were likely to pay more for it; however, they were less likely to purchase wild-caught species, and insignificant results were found for pre-frozen. Moreover, significant heterogeneities were found across individuals regarding tuna steak purchases. The findings indicate evidence of public support for environmental friendliness, particularly with regard to eco-labeling.
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Directory of Open Access Journals (Sweden)
E Rahimi
2011-11-01
Full Text Available Heavy metal contaminants in fish are of particular interest because of their potential risk to human. This study was undertaken to determine the levels of arsenic in two fish type including tiger tooth croaker and Indian halibut in Esfahan. A total of 42 fish samples including 28 tiger tooth croaker (Otolithes ruber and 14 Indian halibut (Psettodes erumei were collected from retails of Esfahan from May 2010 to January 2011. For detection of arsenic contamination, the edible muscles of fish samples were analyzed by hydride generation atomic absorption spectrophotometer. The arsenic contamination in fish samples were found to be in the range of 11 to 98 µg/kg. Concentration of arsenic in tiger tooth croaker and Indian halibut was 11-56 and 32-98 µg/kg, respectively. Arsenic concentrations were below the limit was acceptable to the World Health Organization. According to the results, the concentration of arsenic did not exceed the maximum acceptable intake limit.
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International Nuclear Information System (INIS)
Tawfik, S.S.; El kabbani, H.M.; Sallam, M.H.; Attia, A.I.
2007-01-01
Meat industry in Egypt has a great economic potential, but till now it has not received adequate attention. Beef burgers were prepared (50 g, 1 cm thick steaks) and aerobically packaged into polyethylene pages then divided into control, cooking and gamma-irradiated (3 and 4 kGy) groups. Samples stored at (5±degree c) and periodically judged after 5, 10, 15, 20,25 and 30 days. The results showed that irradiation increased the shelf life of stored cooked beef burger, as compared to control samples. In addition, the dose of 3 kGy is considered the most adequate for irradiation of this meat product because it obtained the same results reflected by 4 kGy. The microbiological, chemical and sensorial testing for stored cooking and irradiated beef burger steaks were examined according an experimental design presented conditions that were adequate for human consumption of this product during the refrigeration storage periods. For the non-irradiated beef burger samples, bacterial contamination was the main limiting factor with respect to the shelf life, whereas for the irradiated beef burger samples this factor was lipid oxidation. Conclusion: The cooking before food irradiation may be of practical efficacy in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat products. Recommendation: The necessity for a proper preservation method for marketing the processing beef burger steaks in each of its numerous retail markets should be established central irradiation units for processing and packing before distribution in these retail markets
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Tonsor, G.T.; Schroeder, T.C.; Pennings, J.M.E.; Mintert, J.
2009-01-01
Food safety concerns have had dramatic impacts on food and livestock markets in recent years. We examine consumer preferences for beef steak food safety assurances. We evaluate the extent to which preferences are heterogeneous within and across country-of-residence defined groups and examine the
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Uppal, Kamaldeep K; Getty, Kelly J K; Boyle, Elizabeth A E; Harper, Nigel M; Lobaton-Sulabo, April Shayne S; Barry, Bruce
2012-01-01
The objective of our study was to determine effect of packaging method and storage time on reducing Listeria monocytogenes in shelf-stable meat snacks. Commercially available kippered beef steak strips and turkey tenders were dipped into a 5-strain L. monocytogenes cocktail, and dried at 23 °C until a water activity of 0.80 was achieved. Inoculated samples were packaged with 4 treatments: (1) vacuum, (2) nitrogen flushed with oxygen scavenger, (3) heat sealed with oxygen scavenger, and (4) heat sealed without oxygen scavenger. Samples were stored at 23 °C and evaluated for L. monocytogenes levels at 0, 24, 48, and 72 h. Initial levels (time 0) of L. monocytogenes were approximately 5.7 log CFU/cm² for steak and tenders. After 24 h of storage time, a 1 log CFU/cm² reduction of L. monocytogenes was observed for turkey tenders for all packaging treatments. After 48 h, turkey tenders showed >1 log CFU/cm² reduction of L. monocytogenes for all packaging treatments except for vacuum, where only 0.9 log CFU/cm² reduction was observed. After 72 h, reductions for all packaging treatments for turkey tenders ranged from 1.5 to 2.4 log CFU/cm². For kippered beef steak, there was no interaction between the packaging treatments and all storage times (P > 0.05) whereas, time was different (P packaging treatments and a 2.1 log CFU/ cm² L. monocytogenes reduction at 72 h of storage time. Processors of kippered beef steak and turkey tenders could use a combination of vacuum or nitrogen-flushing or heat sealed with an oxygen scavenger packaging methods and a holding time of 24 h prior to shipping to reduce potential L. monocytogenes numbers by ≥1 log. However, processors should be encouraged to hold packaged product a minimum of 72 h to enhance the margin of safety for L. monocytogenes control. © 2011 Institute of Food Technologists®
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2012-11-21
.... groundfish sector or the commercial halibut sector. The quality and utility of observer data suffer because... restructured Observer Program is a waste of money and should not be implemented since there are other methods...) increasing the risk that vessels will fish in marginal conditions in order to avoid losing observer coverage...
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2013-12-12
... balance the differing needs of the charter and commercial sectors over a wide range of halibut abundance... Plan for Guided Sport and Commercial Fisheries in Alaska; Final Rule #0;#0;Federal Register / Vol. 78... and Commercial Fisheries in Alaska AGENCY: National Marine Fisheries Service (NMFS), National Oceanic...
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2013-06-28
... consistent and uniform halibut sport fishing regulations in all regulatory areas. At that time, the IPHC... sport fisheries in Alaska. In most years, the effective date of the IPHC annual management measures has... Sport and Commercial Fisheries in Alaska; Proposed Rule #0;#0;Federal Register / Vol. 78 , No. 125...
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Uptake of Iodide From Water in Atlantic Halibut Larvae (Hippoglossus Hippoglossus L.)
DEFF Research Database (Denmark)
Moren, Mari; Sloth, Jens Jørgen; Hamre, Kristin
2008-01-01
The natural diet of marine fish larvae, copepods, contain 60-350 mg I kg(-1), while live feed used in commercial hatcheries have iodine concentrations in the range of 1 mg kg(-1). Seawater is also considered to be an important source of iodine for marine fish. The question asked in this study is ......M. The uptake was partly blocked by perchlorate (ClO3-) which is a known inhibitor of the sodium iodide symporter. This indicates that the Atlantic halibut larvae accumulate iodide through both specific and non-specific uptake pathways....
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Sun, X; Chen, K J; Berg, E P; Newman, D J; Schwartz, C A; Keller, W L; Maddock Carlin, K R
2014-02-01
The objective was to use digital color image texture features to predict troponin-T degradation in beef. Image texture features, including 88 gray level co-occurrence texture features, 81 two-dimension fast Fourier transformation texture features, and 48 Gabor wavelet filter texture features, were extracted from color images of beef strip steaks (longissimus dorsi, n = 102) aged for 10d obtained using a digital camera and additional lighting. Steaks were designated degraded or not-degraded based on troponin-T degradation determined on d 3 and d 10 postmortem by immunoblotting. Statistical analysis (STEPWISE regression model) and artificial neural network (support vector machine model, SVM) methods were designed to classify protein degradation. The d 3 and d 10 STEPWISE models were 94% and 86% accurate, respectively, while the d 3 and d 10 SVM models were 63% and 71%, respectively, in predicting protein degradation in aged meat. STEPWISE and SVM models based on image texture features show potential to predict troponin-T degradation in meat. © 2013.
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Radappertization of steak breast chicken grilled for storage at ambient temperature
International Nuclear Information System (INIS)
Spoto, Marta H.F.; Walder, Julio M.M.; Gurgel, Maria S. Amaral; Gutierrez, Erica M.R.; Blumer, Lucimara; Domarco, Rachel E.
2000-01-01
Gamma radiation with high doses was used on steak breast chicken. The doses of 25 kGy and 50 kGy were used on the fillets vacuum packaged; the storage temperature was 22-25 deg C for 180 days, and the analysis were done each 30 days. The microbiology (Clostridium perfringens); physical-chemical (humidity, protein, lipids, pH, color and TBA); and sensorial analysis, were done. The samples did not showed colony for any treatment by irradiation during storage period. The irradiated samples showed both higher humidity and brightness than those no irradiated. All treatment showed high notes on hedonic scale, by sensorial analysis. (author)
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Effects of Inulin and Sodium Carbonate in Phosphate-Free Restructured Poultry Steaks
Öztürk, B.; Serdaroğlu, M.
2017-09-01
Recently inorganic phosphates used in meat product formulations have caused negative impact on consumers due to their potential health risks. Therefore, utilization of natural ingredients as phosphate replacers has come into prominence as a novel research topic to meet consumer demands for clean-label trends. In this study, we objected to investigate the effects of inulin utilization either in the powder or gelled form, alone or in combination with sodium carbonate on quality of phosphate-free restructured chicken steaks. Total moisture, protein, lipid and ash values of the trial groups were in the range of 71.54-75.46%, 22.60-24.31%, 0.94-1.70% and 1.45-2.13%, respectively. pH of the samples was between 6.18-6.39, significant increments were recorded in samples containing inulin with sodium carbonate. L*, a* and b* values were recorded as 78.92-81.05, 1.76-3.05 and 10.80-11.94, respectively, where use of gelled inulin resulted in changes of L* and a* values. Utilization of inulin in combination with sodium carbonate decreased cook loss and enhanced product yield. Sensory scores in control group with phosphate showed a similar pattern to sensory scores in groups with inulin and sodium carbonate. During storage, purge loss and lipid oxidation rate were similar in control and inulin + sodium carbonate samples. The results showed that use of inulin in combination with sodium carbonate provided equivalent physical, chemical and sensory quality to phosphates in restructured chicken steaks.
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Energy Technology Data Exchange (ETDEWEB)
Lee, J.W.Ju-Woon; Park, K.S.Kyung-Sook; Kim, J.G.Jong-Goon; Oh, S.H.Sang-Hee; Lee, Y.S.You-Seok; Kim, J.H.Jang-Ho; Byun, M.W.Myung-Woo. E-mail: mwbyun@nanum.kaeri.re.krmwbyun@kaeri.re.kr
2005-01-01
To evaluate the effects of the combined treatment of gamma irradiation and rosemary extract powder (rosemary) for improving the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (-20 deg. C) to a chilled temperature (4 deg. C), an accelerated storage test was carried out. The hamburger steak was prepared with 200 or 500 ppm of rosemary, or 200 ppm of butylated hydroxyanisole by a commercially used recipe, gamma irradiated at absorbed doses of 5.0, 10.0 and 20.0 kGy, and stored at 30 deg. C. From the microbiological aspect, irradiation at 20 kGy or a higher dose was needed to inactivate the normal microflora. Little effect of the antioxidant was, if any, observed. Thiobarbituric acid values were not very different during storage regardless of the irradiation dose and the addition of the antioxidant. Textural and sensory results were also not significantly different in all the samples.
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International Nuclear Information System (INIS)
Lee, J.W.Ju-Woon; Park, K.S.Kyung-Sook; Kim, J.G.Jong-Goon; Oh, S.H.Sang-Hee; Lee, Y.S.You-Seok; Kim, J.H.Jang-Ho; Byun, M.W.Myung-Woo.
2005-01-01
To evaluate the effects of the combined treatment of gamma irradiation and rosemary extract powder (rosemary) for improving the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (-20 deg. C) to a chilled temperature (4 deg. C), an accelerated storage test was carried out. The hamburger steak was prepared with 200 or 500 ppm of rosemary, or 200 ppm of butylated hydroxyanisole by a commercially used recipe, gamma irradiated at absorbed doses of 5.0, 10.0 and 20.0 kGy, and stored at 30 deg. C. From the microbiological aspect, irradiation at 20 kGy or a higher dose was needed to inactivate the normal microflora. Little effect of the antioxidant was, if any, observed. Thiobarbituric acid values were not very different during storage regardless of the irradiation dose and the addition of the antioxidant. Textural and sensory results were also not significantly different in all the samples
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Wheeler, T L; Shackelford, S D; Koohmaraie, M
1998-11-01
The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.
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Raines, Christopher R; Hunt, Melvin C
2010-01-01
Carboxymyoglobin (COMb) development of beef Longissimus lumborum as related to molecular CO availability and package headspace volume was evaluated. Steaks from six pairs of USDA Select strip loins were packaged in modified atmosphere packages with 0.2%, 0.4%, or 0.8% CO and 30% CO(2) and balanced with N(2) to obtain meat-to-gas ratios of 0.4, 0.7, and 1.1, and CO molar concentrations of 0.07, 0.10, and 0.20 mMol. Steak redness (CIE a*), COMb layer thickness, percentage of CO in the headspace, visual display color, and bloom intensity scores were evaluated 4 and 7 d after packaging. Greater concentration of CO in a smaller headspace resulted in a thicker COMb layer compared with lesser concentration of CO in a larger headspace, regardless of moles CO available. The combined effects of concentration of CO and headspace volume had a greater impact on COMb development than millimoles of CO in the package headspace. Package headspace can be reduced and the concentration of CO can be increased without detriment to fresh beef color or consumer safety.
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International Nuclear Information System (INIS)
Spiegelberg, A.; Schulzki, G.; Boegl, K.W.; Schreiber, G.A.
1997-01-01
Radiation-induced hydrocarbons were analysed in a fatty (halibut) and a lean fish (cod) as well as in a prawn species by on-line coupled liquid chromatography (LC) - gas chromatography (GC) combined with mass spectrometrical detection. In irradiated halibut which contains mainly saturated and monounsaturated fatty acids all expected radiolytic alkanes, alkenes and alkadienes could be detected. The yields of the C n-1 and C n-2:1 hydrocarbons were comparable with those found in irradiated lipids of land animals and plants. However, in cod and the prawn species which contain high levels of polyunsaturated fatty acids (PUFA), the C n-1 hydrocarbons were found in concentrations up to tenfold higher whereas the C n-2:1 products were again comparable to those of land animals and plants. The identification of radiation-induced hydrocarbons in fish lipids was achieved by transfer of the hydrocarbons from the LC column to the gas chromatographic column in fractions differing in the degree of unsaturation. For the first time radiation induced hydrocarbons with more than four double bonds generated from polyunsaturated fatty acids (20:4ω6 and 20:5ω3) could be identified. (orig.) [de
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Lahou, Evy; Wang, Xiang; De Boeck, Elien; Verguldt, Elien; Geeraerd, Annemie; Devlieghere, Frank; Uyttendaele, Mieke
2015-08-03
In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of Campylobacter jejuni, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and two strains of generic E. coli was validated in BHI and adjusted BHI (i.e. pH5.6 and 1.5% NaCl) at 60°C. The D-values were obtained of the linear phase of the survivor curves created in GInaFiT, a freeware tool to fit models to experimental data. The obtained D-values corresponded to those previously published in literature and confirmed L. monocytogenes to be the most heat resistant pathogen among them. Heat treatment in adjusted BHI significantly increased heat-resistance of E. coli O157:H7 and generic E. coli. Subsequently, the thermal inactivation of L. monocytogenes, Salmonella spp., C. jejuni and E. coli O157:H7 was evaluated using a standardized procedure simulating commonly used home pan frying of various types of meat including steaks or filets, hamburgers and meat strips from various animal species such as pork, beef, chicken, lamb and some turkey, horse, kangaroo and crocodile meat. Corresponding F70-values were calculated based upon measured core time/temperature profiles. It was noted that a core temperature of 70 °C was not always achieved and, moreover, a heat treatment equivalent to 2 min at 70 °C was also not always obtained. This was in particular noted in hamburgers although the meat was visually judged well done. On several occasions, residual survivors of the initial inoculated (4 logCFU/g) food borne pathogens could be recovered either by enumeration (limit of detection 1 logCFU/g) or by the presence/absence testing per 25 g. Pan frying of hamburgers yielded the highest number of surviving pathogenic bacteria (46%), followed by well-done filets and steaks (13%) and meat strips (12%). Taking only steaks (beef, horse, kangaroo, crocodile and
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Pietrasik, Z; Shand, P J
2011-05-01
The individual and combined effects of moisture enhancement with a salt/phosphate solution (ME), blade tenderization (BT), and enzyme injection with proteinases derived from Aspergillus oryzae or Bacillus subtilis on cooking properties, Warner-Bratzler shear force (WBSF), and sensory characteristics of beef semimembranosus were investigated. ME significantly (P < 0.01) reduced WBSF and increased (P < 0.05) sensory scores for juiciness and tenderness. BT increased (P < 0.05) initial and overall tenderness scores and made connective tissue less perceptible. BT combined with ME resulted in the highest initial and overall tenderness scores, however, combining ME with either proteinase was as effective for reducing WBSF and increasing tenderness, particularly at 20 (vs. 10) ppm enzyme inclusion. Tenderness of enzyme-injected steaks was increased without compromising other palatability attributes. All treatments increased the frequency of steaks rated slightly tender or higher, with the ME+BT combination, or ME with inclusion of 20 ppm of either proteinase, being most effective. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
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Bowden, T J; Bricknell, I R; Preziosi, B M
2018-01-01
Juvenile Atlantic halibut (~100 mg, Hippoglossus hippoglossus) were exposed to Vibrio proteolyticus, a Vibrio spp. isolate, Photobacterium damselae ssp. damselae and five different isolates of Aeromonas salmonicida ssp. achromogenes via an hour-long bath immersion to ascertain their variation in pathogenicity to this fish species. Results were analysed using Kaplan-Meier survival analysis. Analysis of the data from challenges using A. salmonicida ssp. achromogenes revealed three survival values of zero and a spread of values from 0 to 28.43. Challenges using a Vibrio spp isolate, V. proteolyticus and P. damselae resulted in Kaplan-Meier survival estimates of 31.21, 50.41 and 57.21, respectively. As all bacterial species tested could induce juvenile halibut mortalities, they must all be considered as potential pathogens. However, the degree of pathogenicity of A. salmonicida is isolate dependent. © 2017 John Wiley & Sons Ltd.
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Moran, Lara; Andres, Sonia; Allen, Paul; Moloney, Aidan P
2018-08-01
Visible-near infrared spectroscopy (Vis-NIRS) has been suggested to have potential for authentication of food products. The aim of the present preliminary study was to assess if this technology can be used to authenticate the ageing time (3, 7, 14 and 21 days post mortem) of beef steaks from three different muscles (M. Longissimus thoracis, M. Gluteus medius and M. Semitendinosus). Various mathematical pre-treatments were applied to the spectra to correct scattering and overlapping effects, and then partial least squares-discrimination analysis (PLS-DA) procedures applied. The best models were specific for each muscle, and the ability of prediction of ageing time was validated using full (leave-one-out) cross-validation, whereas authentication performance was evaluated using the parameters of sensitivity, specificity and overall correct classification. The results indicate that overall correct classification ranging from 94.2 to 100% was achieved, depending on the muscle. In conclusion, Vis-NIRS technology seems a valid tool for the authentication of ageing time of beef steaks. Copyright © 2018 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
Megan J Peterson
Full Text Available Killer whale (Orcinus orca depredation (whales stealing or damaging fish caught on fishing gear adversely impacts demersal longline fisheries for sablefish (Anoplopoma fimbria, Pacific halibut (Hippoglossus stenolepis and Greenland turbot (Reinhardtius hippoglossoides in the Bering Sea, Aleutian Islands and Western Gulf of Alaska. These interactions increase direct costs and opportunity costs associated with catching fish and reduce the profitability of longline fishing in western Alaska. This study synthesizes National Marine Fisheries Service observer data, National Marine Fisheries Service sablefish longline survey and fishermen-collected depredation data to: 1 estimate the frequency of killer whale depredation on longline fisheries in Alaska; 2 estimate depredation-related catch per unit effort reductions; and 3 assess direct costs and opportunity costs incurred by longliners in western Alaska as a result of killer whale interactions. The percentage of commercial fishery sets affected by killer whales was highest in the Bering Sea fisheries for: sablefish (21.4%, Greenland turbot (9.9%, and Pacific halibut (6.9%. Average catch per unit effort reductions on depredated sets ranged from 35.1-69.3% for the observed longline fleet in all three management areas from 1998-2012 (p<0.001. To compensate for depredation, fishermen set additional gear to catch the same amount of fish, and this increased fuel costs by an additional 82% per depredated set (average $433 additional fuel per depredated set. In a separate analysis with six longline vessels in 2011 and 2012, killer whale depredation avoidance measures resulted in an average additional cost of $494 per depredated vessel-day for fuel and crew food. Opportunity costs of time lost by fishermen averaged $522 per additional vessel-day on the grounds. This assessment of killer whale depredation costs represents the most extensive economic evaluation of this issue in Alaska to date and will help
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DEFF Research Database (Denmark)
Ünalan, U.; Dalgaard, Paw; Korel, F.
2011-01-01
The present study evaluated the effect of pomegranate extract (1% v/w) and rosemary extract (1% v/w) as natural preservatives as well as their combination (1% v/w) on shelf life extension of previously frozen and chilled Greenland halibut fillets in modified atmosphere packaging (MAP, 40%CO2/60%N2...
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Waroeng Steak: Spritual Company in the Context of Post-Capitalism
Directory of Open Access Journals (Sweden)
Faihatul Qamariyah
2017-09-01
Full Text Available ‘Management’ at the business capitalism covers the vehicle of some aspects including the employee, course, service, network, and any kind of stuffs related to this case. In line with the system of business management, every single company might be in uniformity according to the common standard of capitalism despite having differences in the vision and mission. In this case, Waroeng Steak (WS Restaurant in Demangan, Yogyakarta intentionally applied Islamic spiritual management. WS uses several kinds of teachings and trainings according to Islamic Sharia in the daily process. This concept concerns to the employees’ behavior upgrading and company progression through WS’ timeline program including daily, weekly, and annually activity striving for a great spiritual and economic orientation in the future. This paper argue despite the spiritual training for employees of WS might not be considered practical by capitalist standard, it is effective in bringing both spiritual and economic benefits to both company and all members of the staff. The research result that capitalism meet religion in terms of the production could lead to another standpoint at the collaborative intention in gaining positive benefit in successful business operation. Religion in regard to spiritual management in business has a significant role in bringing both individual upgrading in the class of devotion to God and the reflection to the good ethic in undergoing the working process, it is finally so-called a spiritual company that will be distinctively differ from the other existential companies.
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Luchansky, John B; Porto-Fett, Anna C S; Shoyer, Bradley A; Call, Jeffrey E; Schlosser, Wayne; Shaw, William; Bauer, Nathan; Latimer, Heejeong
2011-07-01
We quantified translocation of Escherichia coli O157:H7 (ECOH) and non-O157:H7 verocytotoxigenic E. coli (STEC) into beef subprimals after brine injection and subsequently monitored their viability after cooking steaks cut therefrom. Beef subprimals were inoculated on the lean side with ca. 6.0 log CFU/g of a five-strain cocktail of rifampin-resistant ECOH or kanamycin-resistant STEC, and then passed once through an automatic brine-injector tenderizer, with the lean side facing upward. Brine solutions (9.9% ± 0.3% over fresh weight) consisted of 3.3% (wt/vol) of sodium tripolyphosphate and 3.3% (wt/vol) of sodium chloride, prepared both with (Lac(+), pH = 6.76) and without (Lac(-), pH = 8.02) a 25% (vol/vol) solution of a 60% potassium lactate-sodium diacetate syrup. For all samples injected with Lac(-) or Lac(+) brine, levels of ECOH or STEC recovered from the topmost 1 cm (i.e., segment 1) of a core sample obtained from tenderized subprimals ranged from ca. 4.7 to 6.3 log CFU/g; however, it was possible to recover ECOH or STEC from all six segments of all cores tested. Next, brine-injected steaks from tenderized subprimals were cooked on a commercial open-flame gas grill to internal endpoint temperatures of either 37.8 °C (100 °F), 48.8 °C (120 °F), 60 °C (140 °F), or 71.1 °C (160 °F). Regardless of brine formulation or temperature, cooking achieved reductions (expressed as log CFU per gram) of 0.3 to 4.1 of ECOH and 0.5 to 3.6 of STEC. However, fortuitous survivors were recovered even at 71.1 °C (160 °F) for ECOH and for STEC. Thus, ECOH and STEC behaved similarly, relative to translocation and thermal destruction: Tenderization via brine injection transferred both pathogens throughout subprimals and cooking highly contaminated, brine-injected steaks on a commercial gas grill at 71.1 °C (160 °F) did not kill all cells due, primarily, to nonuniform heating (i.e., cold spots) within the meat. Copyright ©, International Association for Food Protection
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Directory of Open Access Journals (Sweden)
Teshome Tilahun Bizuayehu
Full Text Available BACKGROUND: microRNAs (miRNAs are implicated in regulation of many cellular processes. miRNAs are processed to their mature functional form in a step-wise manner by multiple proteins and cofactors in the nucleus and cytoplasm. Many miRNAs are conserved across vertebrates. Mature miRNAs have recently been characterized in Atlantic halibut (Hippoglossus hippoglossus L.. The aim of this study was to identify and characterize precursor miRNA (pre-miRNAs and miRNA targets in this non-model flatfish. Discovery of miRNA precursor forms and targets in non-model organisms is difficult because of limited source information available. Therefore, we have developed a methodology to overcome this limitation. METHODS: Genomic DNA and small transcriptome of Atlantic halibut were sequenced using Roche 454 pyrosequencing and SOLiD next generation sequencing (NGS, respectively. Identified pre- miRNAs were further validated with reverse-transcription PCR. miRNA targets were identified using miRanda and RNAhybrid target prediction tools using sequences from public databases. Some of miRNA targets were also identified using RACE-PCR. miRNA binding sites were validated with luciferase assay using the RTS34st cell line. RESULTS: We obtained more than 1.3 M and 92 M sequence reads from 454 genomic DNA sequencing and SOLiD small RNA sequencing, respectively. We identified 34 known and 9 novel pre-miRNAs. We predicted a number of miRNA target genes involved in various biological pathways. miR-24 binding to kisspeptin 1 receptor-2 (kiss1-r2 was confirmed using luciferase assay. CONCLUSION: This study demonstrates that identification of conserved and novel pre-miRNAs in a non-model vertebrate lacking substantial genomic resources can be performed by combining different next generation sequencing technologies. Our results indicate a wide conservation of miRNA precursors and involvement of miRNA in multiple regulatory pathways, and provide resources for further research on mi
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Directory of Open Access Journals (Sweden)
Vodnar Dan C
2012-07-01
Full Text Available Abstract Background The consumer demands for better quality and safety of food products have given rise to the development and implementation of edible films. The use of antimicrobial films can be a promising tool for controlling L. monocytogenes on ready to eat products. The aim of this study was to develop effective antimicrobial films incorporating bioactive compounds from green and black teas into chitosan, for controlling L. monocytogenes ATCC 19115 on vacuum-packaged ham steak. The effectiveness of these antimicrobial films was evaluated at room temperature (20°C for 10 days and at refrigerated temperature (4°C for 8 weeks. Results The HPLC results clearly show that relative concentrations of catechins and caffeine in green tea ranked EGCG>EGC>CAF>ECG>EC>C while in black tea extracts ranked CAF>EGCG>ECG>EGC>EC>C. The chitosan-coated plastic films incorporating green tea and black tea extracts shows specific markers identified by FTIR. Incorporating natural extracts into chitosan showed that the growth of L monocytogenes ATCC 19115 was inhibited. The efficacy of antimicrobial effect of tea extracts incorporated into chitosan-coated plastic film was dose dependent. However, chitosan-coated films without addition of tea extracts did not inhibit the growth of L. monocytogenes ATCC 19115. Chitosan-coated plastic films incorporating 4% Green tea extract was the most effective antimicrobial, reducing the initial counts from 3.2 to 2.65 log CFU/cm2 during room temperature storage and from 3.2 to 1–1.5 log CFU/cm2 during refrigerated storage. Conclusions Incorporation of tea extracts into the chitosan-coated films considerably enhanced their effectiveness against L. monocytogenes ATCC 19115. 4% Green tea incorporated into chitosan-coated plastic film had a better antilisterial effect than 2% green tea or 2% and 4% black tea. Data from this study would provide new formulation options for developing antimicrobial packaging films using tea
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Energy Technology Data Exchange (ETDEWEB)
Spoto, Marta H.F.; Walder, Julio M.M.; Gurgel, Maria S. Amaral; Gutierrez, Erica M.R.; Blumer, Lucimara; Domarco, Rachel E. [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil)]. E-mail: mhfspoto@cena.usp.br
2000-07-01
Gamma radiation with high doses was used on steak breast chicken. The doses of 25 kGy and 50 kGy were used on the fillets vacuum packaged; the storage temperature was 22-25 deg C for 180 days, and the analysis were done each 30 days. The microbiology (Clostridium perfringens); physical-chemical (humidity, protein, lipids, pH, color and TBA); and sensorial analysis, were done. The samples did not showed colony for any treatment by irradiation during storage period. The irradiated samples showed both higher humidity and brightness than those no irradiated. All treatment showed high notes on hedonic scale, by sensorial analysis. (author)
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Shields, R J; Bell, J G; Luizi, F S; Gara, B; Bromage, N R; Sargent, J R
1999-06-01
Replicate groups of halibut larvae were fed to d 71 post-first feeding (PFF) either the marine copepod, Eurytemora velox, or Artemia nauplii doubly enriched with the marine chromist or golden algae, Schizochytrium sp., (Algamac 2000) and a commercial oil emulsion (SuperSelco). The fatty acid compositions of eyes, brains and livers from larvae fed the two diets were measured, and indices of growth, eye migration and skin pigmentation were recorded along with histological examinations of eye and liver. The docosahexaenoic acid [22:6(n-3); DHA]/eicosapentaenoic acid [20:5(n-3); EPA] ratios in Artemia nauplii enriched with the SuperSelco and Algamac 2000 were 0.4 and 1.0, respectively. The E. velox copepods were divided into two size ranges (125-250 and 250-400 microm) with the smaller size range containing the highest level of (n-3) highly unsaturated fatty acids (HUFA). The DHA/EPA ratios for the two size ranges of copepods were 2.0 and 0.9, respectively. The total lipids of eyes, brains and livers of larvae fed copepods had higher levels of DHA and lower levels of EPA than those of larvae fed enriched Artemia. The percentage of survival of the halibut larvae was significantly higher when copepods rather than enriched Artemia nauplii were fed, but larval specific growth rates did not differ. The indices of eye migration were high and not significantly different in larvae fed the two diets, but the percentage of larvae undergoing successful metamorphosis (complete eye migration and dorsal pigmentation) was higher in larvae fed copepods (40%) than in larvae fed enriched Artemia (4%). The rod/cone ratios in histological sections of the retina were 2.5 +/- 0.7 in larvae fed copepods and 1.3 +/- 0.6 in larvae fed enriched Artemia (P < 0.01). Histological examination of the livers and intestines of the larvae were consistent with better assimilation of lipid from copepods than lipid from Artemia nauplii up to 46 d post-first feeding. Thus, marine copepods are superior to
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International Nuclear Information System (INIS)
Fu, A.H.; Sebranek, J.G.; Murano, E.A.
1995-01-01
Beef steaks and ground beef were inoculated with Listeria monocytogenes, Yersinia enterocolitica, or Escherichia coli O157:H7. Samples were packaged in air or under vacuum and irradiated at low (0.60 to 0.80 kGy) or medium (1.5 to 2.0 kGy) doses, with each dose delivered at either a low (2.8 M/min conveyor speed) or high (6.9 M/min) dose rate. Medium-dose irradiation accompanied by 7 degrees C storage resulted in no Y. enterocolitica or E. coli O157:H7 survivors being detected. There was no effect on survival of the pathogens by dose rate or storage atmosphere. No difference (P0.05) was observed in meat pH or color, but TBA values increased after 7 days storage
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Lucherk, L W; O'Quinn, T G; Legako, J F; Rathmann, R J; Brooks, J C; Miller, M F
2016-12-01
The palatability of USDA graded beef strip loins of seven treatments [High Enhanced (HE: 112% of raw weight) Select, Low Enhanced (LE: 107% of raw weight) Select, Prime, upper 2/3 Choice (Top Choice), lower 1/3 Choice (Low Choice), Select, and Standard] cooked to three degrees of doneness [DOD; rare (60°C), medium (71°C), or well-done (77°C)] was evaluated by consumer and trained sensory panelists. For consumers, Select HE steaks rated higher (P0.05) were observed between Select LE and Prime samples for most traits evaluated. The effect of USDA grade and enhancement on trained panel palatability scores was independent of DOD for all traits other than juiciness, with the role of marbling in juiciness increasing as DOD increased from rare to well-done. These results indicate enhancement as an effective method to improve the palatability of lower grading beef. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
Marta Helena Filet SPOTO
1999-12-01
Full Text Available Neste trabalho estudou-se o efeito da radiação gama na destruição dos microrganismos presentes em filés de frango armazenados sob refrigeração. Um dos possíveis fatores de deterioração da carne de frango é a atividade microbiana. A irradiação é um processo de conservação de alimentos através da eliminação de microrganismos. O delineamento experimental foi em blocos casualizados com 5 fatores (períodos de armazenamento e 5 níveis (doses de radiação, com 3 repetições por tratamento. As amostras de filé de frango foram irradiadas com doses de 0,0; 2,0; 4,0; 6,0 e 8,0kGy e em seguida armazenadas sob refrigeração (± 5ºC por 1, 7, 14, 21 e 28 dias. A contagem total dos microrganismos foi realizada por plaqueamento em profundidade em meio de cultivo PCA. As amostras não irradiadas permitiram um acréscimo de dois ciclos logarítmicos na contagem microbiana ao longo dos vinte e oito dias de armazenamento (de 10(5 para 10(7UFC/g. As amostras irradiadas com dose de 2,0kGy permitiram acréscimo de um ciclo logarítmico durante os vinte e oito dias de armazenamento (de 10³ para 10(4UFC/g. As doses de radiação de 4,0; 6,0 e 8,0kGy reduziram a população microbiana a níveis de 10²UFC/g no vigésimo primeiro dia e 10¹UFC/g no vigésimo oitavo dia de armazenamento. A irradiação pode ser um processo eficiente para a redução da carga microbiana de filés de frango porque a dose de radiação de 4,0kGy foi suficiente para manter os filés de frango refrigerados com uma população microbiana de 10¹UFC/g até vinte e oito dias de armazenamento.This work evaluate the effect of gamma radiation on reduction of the microbial contamination in chicken steaks stored under refrigeration. Microbial activity causes deterioration in poultry. Irradiation is a process of food preservation by reduction of the number of the microorganisms. The experimental design was in random blocks with 5 factors (storage periods and 5 levels
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Gomes, Ana S; Kamisaka, Yuko; Harboe, Torstein; Power, Deborah M; Rønnestad, Ivar
2014-02-19
Flatfish metamorphosis is a hormone regulated post-embryonic developmental event that transforms a symmetric larva into an asymmetric juvenile. In altricial-gastric teleost fish, differentiation of the stomach takes place after the onset of first feeding, and during metamorphosis dramatic molecular and morphological modifications of the gastrointestinal (GI-) tract occur. Here we present the functional ontogeny of the developing GI-tract from an integrative perspective in the pleuronectiforme Atlantic halibut, and test the hypothesis that the multiple functions of the teleost stomach develop synchronously during metamorphosis. Onset of gastric function was determined with several approaches (anatomical, biochemical, molecular and in vivo observations). In vivo pH analysis in the GI-tract lumen combined with quantitative PCR (qPCR) of α and β subunits of the gastric proton pump (H+/K+-ATPase) and pepsinogen A2 indicated that gastric proteolytic capacity is established during the climax of metamorphosis. Transcript abundance of ghrelin, a putative orexigenic signalling molecule produced in the developing stomach, correlated (p metamorphosis, and was thus independent of this event. Mechanical breakdown of food and transportation of chyme through the GI-tract was observed in vivo and resulted from phasic and propagating contractions established well before metamorphosis. The number of contractions in the midgut decreased at metamorphic climax synchronously with establishment of the stomach's proteolytic capacity and its increased peristaltic activity. Putative osmoregulatory competence of the GI-tract, inferred by abundance of Na+/K+-ATPase α transcripts, was already established at the onset of exogenous feeding and was unmodified by metamorphosis. The functional specialization of the GI-tract was not exclusive to metamorphosis, and its osmoregulatory capacity and reservoir function were established before first feeding. Nonetheless, acid production and the
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Zacarias-Soto, Magali; Barón-Sevilla, Benjamín; Lazo, Juan P
2013-10-01
Studies aimed to assess the digestive physiology of marine fish larvae under culture conditions are important to further understand the functional characteristics and digestive capacities of the developing larvae. Most studies to date concentrate on intestinal lumen digestion and little attention to the absorption process. Thus, the objectives of this study were to histochemically detect and quantify some of the enzymes responsible for absorption and intracellular digestion of nutrients in the anterior and posterior intestine of California halibut larvae. Alkaline and acid phosphatases were detected from the first days post-hatch (dph). Alkaline phosphatase maintained a high level of activity during the first 20 dph in both intestinal regions. Thereafter, a clear intestinal regionalization of the activity was observed with the highest levels occurring in the anterior intestine. Acid phosphatase activity gradually increased in both intestinal regions during development, and a regionalization of the activity was not observed until late in development, once the ocular migration began. Highest levels were observed in the anterior intestine at the end of metamorphosis concomitant with the stomach development. The results from this study show some morphological and physiological changes are occurring during larval development and a clear regionalization of the absorption process as the larvae develops. These ontological changes must be considered in the elaboration of diets according to the digestive capacity of the larvae.
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AKRO: Guided Angler Fish Landings
National Oceanic and Atmospheric Administration, Department of Commerce — Beginning in 2014, the the halibut Catch Sharing Plan (CSP) authorizes annual transfers of commercial halibut IFQ as guided angler fish (GAF) to charter halibut...
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Manchado, Manuel; Infante, Carlos; Asensio, Esther; Cañavate, Jose Pedro; Douglas, Susan E
2007-07-03
Ribosomal proteins (RPs) are key components of ribosomes, the cellular organelle responsible for protein biosynthesis in cells. Their levels can vary as a function of organism growth and development; however, some RPs have been associated with other cellular processes or extraribosomal functions. Their high representation in cDNA libraries has resulted in the increase of RP sequences available from different organisms and their proposal as appropriate molecular markers for phylogenetic analysis. The development of large-scale genomics of Senegalese sole (Solea senegalensis) and Atlantic halibut (Hippoglossus hippoglossus), two commercially important flatfish species, has made possible the identification and systematic analysis of the complete set of RP sequences for the small (40S) ribosome subunit. Amino acid sequence comparisons showed a high similarity both between these two flatfish species and with respect to other fish and human. EST analysis revealed the existence of two and four RPS27 genes in Senegalese sole and Atlantic halibut, respectively. Phylogenetic analysis clustered RPS27 in two separate clades with their fish and mammalian counterparts. Steady-state transcript levels for eight RPs (RPS2, RPS3a, RPS15, RPS27-1, RPS27-2, RPS27a, RPS28, and RPS29) in sole were quantitated during larval development and in tissues, using a real-time PCR approach. All eight RPs exhibited different expression patterns in tissues with the lowest levels in brain. On the contrary, RP transcripts increased co-ordinately after first larval feeding reducing progressively during the metamorphic process. The genomic resources and knowledge developed in this survey will provide new insights into the evolution of Pleuronectiformes. Expression data will contribute to a better understanding of RP functions in fish, especially the mechanisms that govern growth and development in larvae, with implications in aquaculture.
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Directory of Open Access Journals (Sweden)
Cañavate Jose
2007-07-01
Full Text Available Abstract Background Ribosomal proteins (RPs are key components of ribosomes, the cellular organelle responsible for protein biosynthesis in cells. Their levels can vary as a function of organism growth and development; however, some RPs have been associated with other cellular processes or extraribosomal functions. Their high representation in cDNA libraries has resulted in the increase of RP sequences available from different organisms and their proposal as appropriate molecular markers for phylogenetic analysis. Results The development of large-scale genomics of Senegalese sole (Solea senegalensis and Atlantic halibut (Hippoglossus hippoglossus, two commercially important flatfish species, has made possible the identification and systematic analysis of the complete set of RP sequences for the small (40S ribosome subunit. Amino acid sequence comparisons showed a high similarity both between these two flatfish species and with respect to other fish and human. EST analysis revealed the existence of two and four RPS27 genes in Senegalese sole and Atlantic halibut, respectively. Phylogenetic analysis clustered RPS27 in two separate clades with their fish and mammalian counterparts. Steady-state transcript levels for eight RPs (RPS2, RPS3a, RPS15, RPS27-1, RPS27-2, RPS27a, RPS28, and RPS29 in sole were quantitated during larval development and in tissues, using a real-time PCR approach. All eight RPs exhibited different expression patterns in tissues with the lowest levels in brain. On the contrary, RP transcripts increased co-ordinately after first larval feeding reducing progressively during the metamorphic process. Conclusion The genomic resources and knowledge developed in this survey will provide new insights into the evolution of Pleuronectiformes. Expression data will contribute to a better understanding of RP functions in fish, especially the mechanisms that govern growth and development in larvae, with implications in aquaculture.
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Directory of Open Access Journals (Sweden)
Eduardo Francisquine Delgado
2006-06-01
Full Text Available The knowledge of consumer perception of meat tenderness and taste is essential to forecast a Brazilian quality value-based beef market. This study aimed to verify perception of tender (WBSF 4.8 kg strip loin steak or uncharacteristic (calcium-treated/Ca-IM and normal (non-calcium/NO-Ca meat taste by consumers according to gender, age, education and income levels. Steaks were previously classified by shear force measurements as tender or tough. Each consumer was served a paired sample of one tender and of one tough steak, which were either Ca-IM or NO-Ca treated before tenderness classification. Three hundred and eight consumers answered a nine-point intensity (tenderness and hedonic (taste scales evaluation questionnaire. Among consumers, 82.2% indicated beef as first choice meat products, 75.3% had beef at least four times a week; 39.3% considered taste as the most important meat attribute and 30.2% considered tenderness; 75.8% were males; 73.6% were 21 to 55 years old; 56.7% had college education; 76.6% had monthly income higher than US $ 435,00. Tender steaks were scored highest (P O conhecimento da percepção de maciez e sabor da carne bovina pelo consumidor é essencial para vislumbrar um mercado brasileiro que pague por qualidade. Este estudo avaliou a percepção diferenciada de contra-filé macio (WBSF 4.8 kg, ou ainda com sabor não característico (imersão em Ca/ Ca-IM ou normal (sem cálcio/ NO-Ca de acordo com sexo, faixa etária, e nível de escolaridade formal e renda dos consumidores. Os bifes foram pareados em amostras macia/dura e Ca-IM/NO-Ca, e servidos a 308 consumidores que responderam a um questionário apresentando escalas de intensidade (maciez e hedônica (sabor de nove pontos. O perfil dos consumidores mostrava que: 82,2% indicaram carne bovina como sua primeira escolha entre as carnes; 75,3% consumiam carne bovina pelo menos quatro vezes por semana; 39,3% consideravam sabor como o atributo mais importante durante o
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2011-12-27
..., rex Deep and sole. shallow water complex halibut PSC. C/P Prohibited West from fishing in the Yakutat...). fisheries in the Deep and GOA. shallow water Deep and halibut PSC limit. shallow water Prohibited halibut... incentives to increase harvesting and processing capacity. Harvesters increased the fishing capacity of their...
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Influence of early postmortem protein oxidation on beef quality.
Rowe, L J; Maddock, K R; Lonergan, S M; Huff-Lonergan, E
2004-03-01
The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4 degrees C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P irradiation, steaks that had been irradiated had lower (P Irradiated steaks, regardless of diet, had lower a* (P irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness.
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Consumer attitudes towards beef and acceptability of enhanced beef.
Robbins, K; Jensen, J; Ryan, K J; Homco-Ryan, C; McKeith, F K; Brewer, M S
2003-10-01
The objective of this study was to evaluate consumer quality characteristics of enhanced steaks and roasts derived from cattle supplemented with vitamin E during finishing, and to assess the attitudes of these consumers towards beef. Twelve steers were fed either a control (E-) diet or a diet supplemented with dl-alpha tocopheryl acetate (E+). Paired strip loins and rounds were either used as controls (C) or were pumped (P) to 110% of raw weight to contain 0.4% sodium chloride and 0.4% sodium tripolyphosphate in the final product. Consumers (n=103) evaluated roasts and steaks for juiciness, tenderness, saltiness, and overall acceptability on a 9-point hedonic scale. Enhanced steaks and roasts were more acceptable than non-enhanced controls; E+ steaks were less acceptable than E- steaks. A beef quality questionnaire revealed that color, price, visible fat and cut were the most important factors underlying beef steak purchase, while tenderness, flavor and juiciness were weighted most heavily with regard to eating satisfaction.
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50 CFR Table 1b to Part 679 - Discard and Disposition Codes
2010-10-01
.... 63 Deadloss (crab only). 79 Halibut retained for future sale (Halibut only). 87 Overage (Specify... processing by shoreside processors, stationary floating processors, and buying stations and in-plant discard...
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Mutagenicity of basic fractions derived from lamb and beef cooked by common household methods.
Barrington, P J; Baker, R S; Truswell, A S; Bonin, A M; Ryan, A J; Paulin, A P
1990-03-01
Mutagen production was examined in lamb and beef in relation to certain common household cooking methods. Mutagenicity was assessed, after extraction of the basic fraction of cooked meat samples, using Salmonella typhimurium strain TA1538 with added rat-liver S-9 homogenate. Little or no mutagenicity was found in barbecued lamb chops, in microwave-cooked lamb chops, sirloin steak, leg of lamb, or rolled beef loaf, in roasted leg of lamb or rolled beef loaf, in stewed blade steak or in boiled chuck steak. However, the basic fraction from well-done, edible fried or grilled meat contained mutagenic activity equivalent to approximately 30,000 TA1538 revertants/100 g cooked meat. It was found tht the mutagenic activity of grilled lamb chops, sirloin and rump steaks was directly related to the average surface temperatures attained during cooking. Use of butter as a frying medium was particularly associated with higher mutagenicity in meat samples. Fried meats (rump and fillet steaks) generally yielded higher mutagenic activity than did grilled meats (rump steak, lamb chops) at comparable temperatures of the cooking medium. Using similar cooking procedures, lamb did not differ markedly from beef in mutagenic activity.
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Nitrite spray treatment to promote red color stability of vacuum packaged beef.
Song, Xiao; Cornforth, Daren; Whittier, Dick; Luo, Xin
2015-01-01
Sodium nitrite solutions were sprayed on select grade boneless rib (M. longissimus thoracis) and bottom round (mainly M. biceps femoris) steaks individually, to form bright red nitric oxide myoglobin (NO-Mb) in vacuum packages. Our objective was to determine the optimum level of nitrite in spray for stable raw steak redness, low or no residual nitrite, and low surface pinking (ham-like cured color) after cooking. Results showed that steaks sprayed with 100-350 ppm nitrite solutions had 3.0-3.6g weight gain and a calculated level of 1.3-5.3mg nitrite added/kg steak, but very low (color during 21 days of storage at 1°C (a*>10; chroma C*>16). Raw steak redness was less stable in round than rib. Visual scores for pinkness after cooking were low, indicating that cooked color at even the highest nitrite treatment (350 ppm) was acceptable. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Ilardi, Juan S
2012-01-01
The purpose of this ergonomic investigation is to establish a relationship between quality, productivity and risk of musculoskeletal disorder (MSD) in manual bone-removal process in the salmon fish industry. The method consists in a follow up study of 14 workers in a lane that processes salmon steak. Time between each steak (work cycle), quality of the steak's meat through inspection of deepness and length of the gapping generated by the manual bone-removal process and risk for musculoskeletal disorders through OCRA method were considered for this study. IMC and musculoskeletal Nordic Questionnaire of Kourinka were applied to the workers evaluated. Fourteen women worker's completed the evaluation, age 37.67 ± 8.1, with 65.27 ± 34.41 months of experience, with an IMC of 27.18 ± 3.87 (1.52 ± 0.057 meters of height) at the time of the evaluation. Time for deboning per steak averaged 38 ± 14 seconds with 68.33 ± 14.79 steaks per hour per worker. In quality terms, 74% of the steaks were qualified as "premium steaks" and 26% as "grade or industrial" (lower category and cheapest price). OCRA index for the right hand average 13.79 ± 4.59 and 3.59 ± 0.41 for the left hand. From Nordic questionnaire 80% of the workers manifested musculoskeletal symptoms in the right hand/wrist, followed up by shoulder with 60% of the workers and arm/elbow with over 50%. There was no statistically significant relationship between productivity and quality of the steak after manual bone removal process and between quality and MSD risk. However, there was a statistically significant relationship between productivity and MSD risk (pproductive sector, considering its importance for this region.
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77 FR 45591 - Pacific Fishery Management Council; Public Meeting
2012-08-01
... Fishery Management Council; Public Meeting AGENCY: National Marine Fisheries Service (NMFS), National... Pacific Fishery Management Council's (Pacific Council) Ad Hoc South of Humbug Pacific Halibut Workgroup..., monitoring, and allocation history of Pacific halibut in the area south of Humbug Mt. DATES: The conference...
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75 FR 51240 - Pacific Fishery Management Council; Public Meetings
2010-08-19
... 5. Salmon Essential Fish Habitat Review D. Pacific Halibut Management 1. 2010 Pacific Halibut... Management 1. Ecosystem Fishery Management Plan I. Groundfish Management 1. Groundfish Essential Fish Habitat... the Groundfish Fisheries E. Habitat 1. Current Habitat Issues 2. National Marine Fisheries Service...
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2013-05-20
... lists the product recovery rates (PRR) for groundfish species and conversion rates for Pacific halibut...: Table 3 to Part 679--Product Recovery Rates for Groundfish Species and Conversion Rates for Pacific... Part 679--Product Recovery Rates for Groundfish Species and Conversion Rates for Pacific Halibut...
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50 CFR 300.62 - Annual management measures.
2010-10-01
... 50 Wildlife and Fisheries 7 2010-10-01 2010-10-01 false Annual management measures. 300.62 Section... REGULATIONS Pacific Halibut Fisheries § 300.62 Annual management measures. Annual management measures may be... of unloading and weighing, and sport fishing for halibut. The Assistant Administrator will publish...
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Sikes, Anita L; Mawson, Raymond; Stark, Janet; Warner, Robyn
2014-11-01
The delivery of a consistent quality product to the consumer is vitally important for the food industry. The aim of this study was to investigate the potential for using high frequency ultrasound applied to pre- and post-rigor beef muscle on the metabolism and subsequent quality. High frequency ultrasound (600kHz at 48kPa and 65kPa acoustic pressure) applied to post-rigor beef striploin steaks resulted in no significant effect on the texture (peak force value) of cooked steaks as measured by a Tenderometer. There was no added benefit of ultrasound treatment above that of the normal ageing process after ageing of the steaks for 7days at 4°C. Ultrasound treatment of post-rigor beef steaks resulted in a darkening of fresh steaks but after ageing for 7days at 4°C, the ultrasound-treated steaks were similar in colour to that of the aged, untreated steaks. High frequency ultrasound (2MHz at 48kPa acoustic pressure) applied to pre-rigor beef neck muscle had no effect on the pH, but the calculated exhaustion factor suggested that there was some effect on metabolism and actin-myosin interaction. However, the resultant texture of cooked, ultrasound-treated muscle was lower in tenderness compared to the control sample. After ageing for 3weeks at 0°C, the ultrasound-treated samples had the same peak force value as the control. High frequency ultrasound had no significant effect on the colour parameters of pre-rigor beef neck muscle. This proof-of-concept study showed no effect of ultrasound on quality but did indicate that the application of high frequency ultrasound to pre-rigor beef muscle shows potential for modifying ATP turnover and further investigation is warranted. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.
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1983-03-01
roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato
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Rasmussen, Rie Romme; Søndergaard, Annette Bøge; Bøknæs, Niels; Cederberg, Tommy Licht; Sloth, Jens Jørgen; Granby, Kit
2017-06-01
Mitigation of contaminants in industrial processing was studied for prawns (cooked and peeled), Greenland halibut (cold smoked) and Atlantic salmon (cold smoked and trimmed). Raw prawns had significantly higher cadmium, chromium, iron, selenium and zinc content in autumn than in spring, while summer levels typically were intermediate. Peeling raw prawns increased mercury concentration but reduced the concentration of all other elements including inorganic arsenic, total arsenic, chromium, zinc, selenium but especially cadmium, copper and iron (p processing was observed. Non-toxic organic arsenic in raw Greenland halibut (N = 10) and salmon (N = 4) did not transform to carcinogenic inorganic arsenic during industrial cold smoking. Hence inorganic arsenic was low (Processing salmon did not significantly change any levels (calculated both per wet weight, dry weight or lipid content). Cold smoking decreased total arsenic (17%) and increased PCB congeners (10-22%) in Greenland halibut (wet weight). However PFOS, PCB and PBDE congeners were not different in processed Greenland halibut when corrected for water loss or lipid content. Copyright © 2017 Elsevier Ltd. All rights reserved.
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50 CFR 679.91 - Amendment 80 Program annual harvester privileges.
2010-10-01
.... An application for CQ or an application for the Amendment 80 limited access fishery may only be...) Hand delivery or carrier: NMFS, Room 713, 709 West 9th Street, Juneau, AK 99801. (iv) Electronic: http... the amount of halibut PSC CQ on its CQ permit. Amendment 80 halibut PSC on a CQ permit may only be...
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Chail, A; Legako, J F; Pitcher, L R; Ward, R E; Martini, S; MacAdam, J W
2017-04-01
The objective of this study was to assess the impact of cattle finishing diet and muscle type on meat quality. Consumer sensory response, proximate composition, Warner-Bratzler shear force (WBSF), fatty acid composition, and volatile compounds were assessed from the gluteus medius (GM) and triceps brachii (TB) muscles of cattle ( = 6 per diet) which were grain-finished (USUGrain) on conventional feedlot or 2 forage diets, a perennial legume, birdsfoot trefoil-finished (USUBFT; ), and grass-finished (USUGrass; ). Diet had an interacting effect with muscle for all sensory attributes ( ≤ 0.002), except aroma and flavor ( ≥ 0.078). In forage-finished beef, tenderness, fattiness, overall liking, and WBSF tenderness of GM was greater ( 0.05) but the juiciness of TB was more liked than USUGrain GM ( 0.05) between GM and TB. Lower ( 0.05) to both USUGrass and USUGrain beef. However, IMF percent was not impacted by muscle type ( = 0.092). The ratio of -6:-3 fatty acids was affected by muscle dependent on diet ( = 0.016). The ratio of -6:-3 fatty acids was affected by the interaction of muscle × diet ( = 0.016). Between forage diets (USUGrass and USUBFT), -6:-3 ratios were similar ( > 0.05) between GM and TB, whereas within USUGrain, the GM was greater ( 0.05). Strecker aldehydes, ketones, pyrazines, and methional were affected ( ≤ 0.036) by muscle and found to have a greater concentration in GM compared with TB. Overall, consumers determined that USUGrain GM and TB had similar ( > 0.05) quality ratings. However, within forage-finished beef, the GM was perceived more frequently ( consumer group grilled GM and TB steaks, grain-finished beef provided more uniform quality and eating experience compared with forage-finished beef.
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Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
Stackhouse, R J; Apple, J K; Yancey, J W S; Keys, C A; Johnson, T M; Mehall, L N
2016-04-01
In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-pH, low USDA Choice (CH; mean pH = 5.48 and 5.51, respectively) strip loin was cut into 2 equal-length sections, and DC sections were injected to 111% of raw section weight with pH 3.5 to 5.0 (Exp. 1) or pH 2.0 to 3.5 (Exp. 2) solutions made by mixing citric acid in either 0.05% orthophosphate (PO) solution or tap water (HO) base solutions (Exp. 1) and 0.5% PO or 0.5% tripolyphosphate solution base solutions (Exp. 2). After enhancement, sections were cut into steaks, which were assigned to either 5 d of simulated retail display or cooked to 71°C for cooked color measurement. Postenhancement pH of DC steaks enhanced with pH 3.5 to 5.0 solutions did not ( ≥ 0.180) differ from that of nonenhanced DC steaks (Exp. 1) but linearly decreased ( citric acid enhancement over untreated DC steaks during the first 3 d of display, fresh steak color never ( citric acid enhancement solutions, regardless of base solution, were insufficient to improve the fresh color of DC beef; however, enhancement with pH 2.5 citric acid solutions effectively eliminated the persistent red cooked color typically associated with DC beef comparable with that of normal-pH beef.
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Puig, Pere; Greenan, Blair J. W.; Li, Michael Z.; Prescott, Robert H.; Piper, David J. W.
2013-04-01
To investigate the processes by which sediment is transported through a submarine canyon incised in a glaciated margin, the bottom boundary layer quadrapod RALPH was deployed at 276-m depth in the West Halibut Canyon (off Newfoundland) during winter 2008-2009. Two main sediment transport processes were identified throughout the deployment. Firstly, periodic increases of near-bottom suspended-sediment concentrations (SSC) were recorded associated with the up-canyon propagation of the semidiurnal internal tidal bore along the canyon axis, carrying fine sediment particles resuspended from deeper canyon regions. The recorded SSC peaks, lasting less than one hour, were observed sporadically and were linked to bottom intensified up-canyon flows concomitant with sharp drops in temperature. Secondly, sediment transport was also observed during events of intensified down-canyon current velocities that occurred during periods of sustained heat loss from surface waters, but were not associated with large storms. High-resolution velocity profiles throughout the water column during these events revealed that the highest current speeds (~1 m s-1) were centered several meters above the sea floor and corresponded to the region of maximum velocities of a gravity flow. Such flows had associated low SSC and cold water temperatures and have been interpreted as dense shelf water cascading events channelized along the canyon axis. Sediment transport during these events was largely restricted to bedload and saltation, producing winnowing of sands and fine sediments around larger gravel particles. Analysis of historical hydrographic data suggests that the origin of such gravity flows is not related to the formation of coastal dense waters advected towards the canyon head. Rather, the dense shelf waters appear to be generated around the outer shelf, where convection during winter is able to reach the sea floor and generate a pool of near-bottom dense water that cascades into the canyon
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Palumbo, Amanda J.
2008-01-01
Vitellogenin (Vg), the estrogen inducible protein precursor to egg yolk, serves as an indicator of exposure to estrogen mimicking environmental contaminants. Vg was isolated by size exclusion and ion exchange chromatography from plasma of California halibut (Paralichthys californicus) treated with estrogen. MALDI TOF mass spectrometry (MS) analysis resulted in a molecular mass of 188 kDa. MS/MS de novo sequencing provided evidence that California halibut has more than one form of Vg. Similar ...
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Fatty acid profile of the fat in selected smoked marine fish.
Regulska-Ilow, Bozena; Ilow, Rafał; Konikowska, Klaudia; Kawicka, Anna; Rózańska, Dorota; Bochińska, Agnieszka
2013-01-01
Fish and marine animals fat is a source of unique long chain polyunsaturated fatty acids (LC-PUFA): eicosapentaenoic (EPA), docosahexaenoic (DHA) and dipicolinic (DPA). These compounds have a beneficial influence on blood lipid profile and they reduce the risk of cardiovascular diseases, atherosclerosis and disorders of central nervous system. The proper ratio of n-6/n-3 fatty acids in diet is necessary to maintain a balance between the effects of eicosanoids synthesized from these acids in the body. The aim of this study was the evaluation of total fat and cholesterol content and percentage of fatty acids in selected commercial smoked marine fish. The studied samples were smoked marine fish such as: halibut, mackerel, bloater and sprat. The percentage total fat content in edible muscles was evaluated via the Folch modified method. The fat was extracted via the Bligh-Dyer modified method. The enzymatic hydrolysis was used to assesses cholesterol content in samples. The content of fatty acids, expressed as methyl esters, was evaluated with gas chromatography. The average content of total fat in 100 g of fillet of halibut, mackerel, bloater and sprat amounted respectively to: 14.5 g, 25.7 g, 13.9 g and 13.9 g. The average content of cholesterol in 100 g of halibut, mackerel, bloater and sprat was respectively: 54.5 mg, 51.5 mg, 57.5 mg and 130.9 mg. The amount of saturated fatty acids (SFA) was about 1/4 of total fatty acids in the analyzed samples. The oleic acid (C18:1 n-9) was the major compound among monounsaturated fatty acids (MUFA) and amounted to 44% of these fatty acids. The percentage of polyunsaturated fatty acids (PUFA) in halibut, mackerel, bloater and sprat was respectively: 31.9%, 45.4%, 40.8% and 37.0%. The percentage of n-3 PUFA in mackerel and bloater was 30.1% and 30.2%, while in halibut and sprat was lower and amounted to 22.5% and 25.6%, respectively. In terms of nutritional magnitude the meat of mackerel and herring, compared to the meat of
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Modeling and predicting the growth boundary of Listeria monocytogenes in lightly preserved seafood
DEFF Research Database (Denmark)
Mejlholm, Ole; Dalgaard, Paw
2007-01-01
The antimicrobial effect of diacetate and lactate against Listeria monocytogenes was evaluated in challenge tests with vacuum-packaged or modified atmosphere packaged (MAP) cold-smoked salmon, marinated salmon, cold-smoked Greenland halibut, marinated Greenland halibut, and gravad salmon. MAP col...... characteristics required to prevent the growth of L. monocytogenes, thereby making it possible to identify critical control points, and is useful for compliance with the new European Union regulation on ready-to-eat foods (EC 2073/2005)....
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Management of living resources as a key factor in the settlement patterns
DEFF Research Database (Denmark)
Hendriksen, Kåre
on the average taxable income in the district. Most of the population has continued the hunting of marine mammals as the primary livelihood, while fishing for most forms a secondary occupation. As the income from hunting is rarely included in the official financial records the local people are perceived as poor...... small settlements scattered across the 400 km of coastline. The district was considered as poor and without development potentials, but because of the halibut fishery that developed in the 1990s, the district has gained a crucial role in Greenland's export income. However this has had little impact...... by the central government. In a combined effort to maximize tax income from fishing for halibut and provide labor for the expected mining industry the governance has changed the allocation of quotas for halibut in favor of larger boats. This promotes the boats typically coming from the southern districts...
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Total and inorganic arsenic in fish samples from Norwegian waters
DEFF Research Database (Denmark)
Julshamn, K.; Nilsen, B. M.; Frantzen, S.
2012-01-01
The contents of total arsenic and inorganic arsenic were determined in fillet samples of Northeast Arctic cod, herring, mackerel, Greenland halibut, tusk, saithe and Atlantic halibut. In total, 923 individual fish samples were analysed. The fish were mostly caught in the open sea off the coast......-assisted dissolution of the samples. The concentrations found for total arsenic varied greatly between fish species, and ranged from 0.3 to 110 mg kg–1 wet weight. For inorganic arsenic, the concentrations found were very low (...
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2011-08-01
Team, Kandahar detachment. “[Former] menu choices included roast lamb, pot roast , lentil salad, fresh fruits and vegetables, and European cereal...and chicken nuggets, which Fairbanks said are immensely popular with young service members. Other new menu selections include ribeye steaks...southern fried catfish, pepper steak and roast turkey, to name a few. “My favorite food is Cajun, and I was surprised to see jambalaya on the menu, with
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Van Do, Thien; Elsayed, Said; Florvaag, Erik; Hordvik, Ivar; Endresen, Curt
2005-12-01
Fish-hypersensitive patients can probably tolerate some fish species while being allergic to others. To determine the allergenic cross-reactivity between 9 commonly edible fish: cod, salmon, pollack, mackerel, tuna, herring, wolffish, halibut, and flounder. Sera from 10 patients allergic to fish and rabbit antisera against 3 parvalbumins (Gad c 1, Sal s 1, and The c 1) were used. Cross-reactivity was investigated by SDS/PAGE and IgE immunoblotting, IgG ELISA, IgE ELISA inhibition, and skin prick test (SPT). Cod (Gad c 1), salmon (Sal s 1), pollack (The c 1), herring, and wolffish share antigenic and allergenic determinants as shown by immunoblots and IgE ELISA, whereas halibut, flounder, tuna, and mackerel displayed lowest cross-reactivities. The highest mean IgE ELISA inhibition percent of 10 sera was obtained by Gad c 1, followed by The c 1, herring, Sal s 1, wolffish, halibut, flounder, tuna, and mackerel with the least inhibition. Nine of the 10 patients showed positive SPT to cod, salmon, and pollack; 8 patients reacted to recombinant (r) Sal s 1. Positive SPTs to rGad c 1 and rThe c 1 were demonstrated in 1 patient. Gad c 1, Sal s 1, The c 1, herring, and wolffish contained the most potent cross-reacting allergens, whereas halibut, flounder, tuna, and mackerel were the least allergenic in the current study. The latter could probably be tolerated by some of the tested patients.
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Handbook for Military Justice and Civil Law
1997-03-01
XXIX DRUNKENNESS XXX MISCONDUCT BY A SENTINEL OR LOOKOUT XXXI BREACHES OF RESTRAINT XXXII FALSIFICATION OFFENSES XXXIII DEFENSES Naval Justice...shirts, two quarts of milk , five steaks, a case of beer, and two tires. To charge Grabb with 26 separate specifications of larceny (one for each...and three shirts; one for the two quarts of milk and five steaks; one for the case of beer; and another for the two tires) may not be unnecessary
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Physical and sensory characterization and consumer preference of corn and barley-fed beef.
Wismer, W V; Okine, E K; Stein, A; Seibel, M R; Goonewardene, L A
2008-11-01
Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (pconsumers preferred (pconsumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (ppreference for cooked corn-fed steaks (p0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p0.10) in mono or polyunsaturated fatty acids.
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Liu, Chenglong; Zhang, Yimin; Yang, Xiaoyin; Liang, Rongrong; Mao, Yanwei; Hou, Xu; Lu, Xiao; Luo, Xin
2014-06-01
The objectives were to compare the effects of packaging methods on color stability, metmyoglobin-reducing-activity (MRA), total-reducing-activity and NADH concentration of different bovine muscles and to explore potential mechanisms in the enhanced color stability by carbon monoxide modified atmosphere packaging (CO-MAP, 0.4% CO/30% CO2/69.6% N2). Steaks from longissimus lumborum (LL), psoas major (PM) and longissimus thoracis (LT) packaged in CO-MAP, high-oxygen modified atmosphere packaging (HiOx-MAP, 80% O2/20% CO2) or vacuum packaging were stored for 0day, 4days, 9days, and 14days or stored for 9days then displayed in air for 0day, 1day, or 3days. The CO-MAP significantly increased red color stability of all muscles, and especially for PM. The PM and LT were more red than LL in CO-MAP, whereas PM had lowest redness in HiOx-MAP. The content of MetMb in CO-MAP was lower than in HiOx-MAP. Steaks in CO-MAP maintained a higher MRA compared with those in HiOx-MAP during storage. After opening packages, the red color of steaks in CO-MAP deteriorated more slowly compared with that of steaks in HiOx-MAP. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Domínguez, Rubén; Gómez, María; Fonseca, Sonia; Lorenzo, José M
2014-06-01
The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (Pcooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (Pcooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×10(6)/g dry matter) compared to raw steaks (216.4AU×10(6)/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×10(6)/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×10(6)/g dry matter. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Consumer preferences for beef color and packaging did not affect eating satisfaction.
Carpenter, C E; Cornforth, D P; Whittier, D
2001-04-01
We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and patties. To test beef color effects, boneless beef top loin steaks (choice) and ground beef patties (20% fat) were packaged in different atmospheres to promote development of red, purple, and brown color. To test effects of package type, steaks and patties were pre-treated with carbon monoxide in MAP to promote development of red color, and some meat was repackaged using VSP or PVC overwrap. The differently colored and packaged meats were separately displayed for members of four consumer panels who evaluated appearance and indicated their likelihood to purchase similar meat. Next, the panelists tasted meat samples from what they had been told were the packaging treatments just observed. However, the meat samples actually served were from a single untreated steak or patty. Thus, any difference in taste scores should reflect expectations established during the visual evaluation. The same ballot and sample coding were used for both the visual and taste evaluations. Color and packaging influenced (Ppurple >brown and PVC >VSP>MAP. Appearance scores and likelihood to purchase were correlated (r=0.9). However, color or packaging did not affect (P>0.5) taste scores. Thus, consumer preferences for beef color and packaging influenced likelihood to purchase, but did not bias eating satisfaction.
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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....
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Shen, Cangliang; Adler, Jeremy M; Geornaras, Ifigenia; Belk, Keith E; Smith, Gary C; Sofos, John N
2010-03-01
This study compared thermal inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses by different cooking methods and appliances. Coarsely ground beef was inoculated with rifampin-resistant E. coli O157:H7 (eight-strain composite, 6 to 7 log CFU/g) and then mixed with sodium chloride (0.45%) plus sodium tripolyphosphate (0.23%); the total water added was 10%. The meat was stuffed into bags (10-cm diameter), semifrozen (-20 degrees C, 6 h), and cut into 1.5-, 2.5-, and 4.0-cm-thick steaks. Samples were then individually vacuum packaged, frozen (-20 degrees C, 42 h), and tempered (4 degrees C, 2.5 h) before cooking. Partially thawed (-2 +/- 1 degrees C) steaks were pan broiled (Presto electric skillet and Sanyo grill), double pan broiled (George Foreman grill), or roasted (Oster toaster oven and Magic Chef standard kitchen oven) to a geometric center temperature of 65 degrees C. Extent of pathogen inactivation decreased in order of roasting (2.0 to 4.2 log CFU/g) > pan broiling (1.6 to 2.8 log CFU/g) >/= double pan broiling (1.1 to 2.3 log CFU/g). Cooking of 4.0-cm-thick steaks required a longer time (19.8 to 65.0 min; variation was due to different cooking appliances), and caused greater reductions in counts (2.3 to 4.2 log CFU/g) than it did in thinner samples (1.1 to 2.9 log CFU/g). The time to reach the target temperature increased in order of George Foreman grill (3.9 to 19.8 min) electric skillet (16.3 to 55.0 min) kitchen oven (20.0 to 63.0 min); variation was due to steak thickness. Results indicated that increased steak thickness allowed greater inactivation of E. coli O157:H7, as time to reach the target internal temperature increased. Roasting in a kitchen oven was most effective for pathogen inactivation.
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Ionization of bovine meat products. Microbiological, nutritional and organoleptic consequences
International Nuclear Information System (INIS)
Desmonts, M.H.
1991-01-01
In this thesis, the author analyses simultaneously the characteristics of sliced beef steaks, of minced beef steaks from industrial making and of beef and calf ionized liver rounds: microbiological quality, nutritional quality, and organoleptic quality. These analyses are systematically effected during 3 to 4 weeks on vacuum packaged products and stored at 3-4 deg C. The influence of ionization on microbiological, nutritional and organoleptic qualities is studied. These products are vacuum packaged in oxygen-porous films, ionized under accelerated electron with radiation doses from 1 to 5 kGy and stored at 3-4 deg C during 3-4 weeks. Then, other parameters are studied : fats rate of minced steaks (5 and 10%), packing quality (oxygen-tight packing and oxygen-porous film) and finally, the radiation dose rate (X or gamma-radiation and accelerated electrons). In conclusion, the ionization allows to improve the preservation time of vacuum packaged beef and calf liver rounds. Meat can be preserved during 10-14 days after having received a radiation dose of 3-4 kGy, without nutritional quality alteration
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2010-01-29
... of Fish and Game, and the International Pacific Halibut Commission will present a technical workshop... intended for seafood industry software development and information technology staff, third-party system...
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Wills, K M; Mitacek, R M; Mafi, G G; VanOverbeke, D L; Jaroni, D; Jadeja, R; Ramanathan, R
2017-12-01
The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharvest. Using a balanced incomplete block design, dark-cutting loins were sectioned in half, and assigned to 1 of 3 aging periods: 7, 14, or 21 d. After respective aging, each aged section was divided into 3 equal parts, and randomly assigned to 1 of 3 enhancement treatments: nonenhanced dark-cutting, dark-cutter enhanced with 0.1% rosemary, and dark-cutter enhanced with 0.2% rosemary. Following enhancement, steaks were randomly assigned to 1 of 3 packaging treatments: high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O and 20% CO), carbon monoxide modified atmospheric packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO), and polyvinyl chloride overwrap (PVC; 20% O). Instrumental and visual color measurements were recorded during 5 d simulated retail display. Lipid oxidation was determined utilizing the thiobarbituric acid reactive substances (TBARS) method. There was a significant packaging × enhancement × display time interaction for values and chroma ( 0.001). On d 0 of display, dark-cutting steaks enhanced with 0.1% and 0.2% rosemary and packaged in HiOx-MAP had greater ( 0.001) values and chroma than other dark-cutting packaging/enhancement treatments. A significant packaging × enhancement × display time interaction resulted for values ( 0.001). Dark-cutting steaks enhanced with 0.2% rosemary and packaged in HiOx-MAP was lighter ( 0.001; greater values) than other dark-cutting treatments on d 5 of display. There were no differences ( 0.34) in discoloration scores on d 5 among different dark-cutting treatments when steaks were packaged in HiOx- and CO-MAP. There was an aging period × enhancement × packaging interaction ( cutting steaks enhanced with 0.2% rosemary
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50 CFR 300.65 - Catch sharing plan and domestic management measures in waters in and off Alaska.
2010-10-01
... information and the number of halibut retained (kept) are recorded correctly by signing the back of the Alaska... Place Port Alexander Municipality Port Protection Census Designated Place Saxman Municipality Sitka...
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76 FR 64300 - Submission for OMB Review; Comment Request
2011-10-18
... Halibut and Sablefish IFQ Program provides economic stability for the commercial hook-and-line fishery... years of management as an open access fishery, while maintaining the social and economic character of...
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National Oceanic and Atmospheric Administration, Department of Commerce — Standard prices are generated for cost recovery programs in the Individual Fishing Quota (IFQ) halibut and sablefish, BSAI Rationalized crab, and Central Gulf of...
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2010-02-03
...\\ BSAI trawl limited access fisheries Red king crab C. opilio C. bairdi (animals) Halibut mortality (mt..., skates, and octopus. Classification This action is authorized under 50 CFR 679.20 and is exempt from...
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Identification of housekeeping genes as references for quantitative ...
Indian Academy of Sciences (India)
Navya
2017-01-20
Jan 20, 2017 ... approach to identify genes suited for normalization, applied to bladder and colon cancer ... Cloning of Atlantic halibut growth hormone receptor genes and .... messenger and ribosomal RNA content in rat mammary tumors.
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National Oceanic and Atmospheric Administration, Department of Commerce — The CAMS system consists of a set of tables and packages that provide authentication services to all other North Pacific Groundfish and Halibut Observing Program...
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Total and inorganic arsenic in fish samples from Norwegian waters.
Julshamn, Kaare; Nilsen, Bente M; Frantzen, Sylvia; Valdersnes, Stig; Maage, Amund; Nedreaas, Kjell; Sloth, Jens J
2012-01-01
The contents of total arsenic and inorganic arsenic were determined in fillet samples of Northeast Artic cod, herring, mackerel, Greenland halibut, tusk, saithe and Atlantic halibut. In total, 923 individual fish samples were analysed. The fish were mostly caught in the open sea off the coast of Norway, from 40 positions. The determination of total arsenic was carried out by inductively coupled plasma mass spectrometry following microwave-assisted wet digestion. The determination of inorganic arsenic was carried out by high-performance liquid chromatography-ICP-MS following microwave-assisted dissolution of the samples. The concentrations found for total arsenic varied greatly between fish species, and ranged from 0.3 to 110 mg kg(-1) wet weight. For inorganic arsenic, the concentrations found were very low (fish used in the recent EFSA opinion on arsenic in food.
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Meat quality and intramuscular fatty acid composition of Catria Horse.
Trombetta, Maria Federica; Nocelli, Francesco; Pasquini, Marina
2017-08-01
In order to extend scientific knowledge on autochthonous Italian equine meat, the physical-chemical parameters of Catria Horse Longissimus thoracis (LT) muscle and its nutritional characteristics have been investigated. Ten steaks of Catria foal raised at pasture and fattened indoors for 2 months were dissected, and LT muscle was analyzed for chemical composition, total iron, drip loss, colorimetric characteristics, intramuscular fat, fatty acid profile and nutritional indexes. Steak dissection showed that LT muscle accounted for 36.78% and fat accounted for 9.19% of weight of steak. Regarding chemical composition, protein and fat content was 20.31% and 2.83%, respectively. Total iron content (1.95 mg/100 g) was lower than data reported in the literature. Color parameters showed a luminous and intense red hue muscle. The sum of unsaturated fatty acid composition (50.3%) was higher than the sum of saturated fatty acids (46.64 %). The fatty acid profile and nutritional values of Catria Horse meat could be modified adopting extensive rearing systems and grazing. The data suggests that further investigation on the composition of Catria Horse meat should be carried out to valorize this autochthonous breed, reared in sustainable livestock systems, and its meat in local short-chain systems. © 2016 Japanese Society of Animal Science.
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2010-04-27
... period for submission of Alaska Department of Fish and Game Saltwater Sport Fishing Charter Trip Logbook... of Alaska Department of Fish and Game (ADF&G) Saltwater Sport Fishing Charter Trip Logbook (charter... fishery. To avoid duplicative surveys of, and reporting by, industry, NMFS depends on data gathered by the...
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2011-02-10
... Collection; Comment Request; Prohibited Species Donation (PSD) Program AGENCY: National Oceanic and... species donation (PSD) program for Pacific salmon and Pacific halibut has effectively reduced regulatory... individuals through tax-exempt organizations. Vessels and processing plants participating in the donation...
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77 FR 56611 - North Pacific Fishery Management Council; Public Meetings
2012-09-13
... Pacific Fishery Management Council; Public Meetings AGENCY: National Marine Fisheries Service (NMFS... list corals under Endangered Species Act (ESA), update on the Habitat Blueprint); Alaska Department of... States Fish & Wildlife Service (USFWS) Report; Protected Species Report (PSR). 2. Halibut Fisheries...
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76 FR 2084 - North Pacific Fishery Management Council; Public Meetings
2011-01-12
... Department of Fish & Game Report. International Pacific Halibut Commission Report. United States Coast Guard Report. United States Fish & Wildlife Service Report. Protected Species Report (including update on Steller Sea Lion (SSL); Endangered Species Act (ESA) listed salmon). American Fisheries Act (AFA...
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2010-08-31
... intended to increase net economic benefits, create individual economic stability, provide full utilization... streamlining its administration, providing stability to the fishery, and addressing halibut bycatch. On August..., vessel quota pound accounts, further tracking and monitoring components, and economic data collection...
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Directory of Open Access Journals (Sweden)
Gaspar Manuel Parra-Bracamonte
2014-01-01
Full Text Available Beef tenderness is an important trait in consumer satisfaction and has been considered as the main trait for palatability, for which reason it is important to evaluate its variability in different cattle breeds. An experiment was designed to evaluate the Warner Bratzler Shear Force (WBSF of Red Brangus cattle rib eye steaks and consumer acceptance. The tenderness of beef rib eye steaks was evaluated by the WBSF. A consumer preference evaluation test was carried out to quantitatively estimate tenderness, juiciness, flavor, doneness and general acceptance of the evaluated steaks. Mean WBSF was 5.03 kg ± 0.93 kg, theoretically indicating a tough beef. The distribution of the samples showed 21 % and 11 % of moderately tender and tender beef cuts, respectively. Cattle condition (bulls and steers was not significant for the WBSF (p > 0.5. All the traits evaluated in the hedonic evaluation had approximately 6 points of a total of 8 (8 was best. Tenderness, juiciness and flavor presented a high and significant correlation (p < 0.5. None of the subjective traits was correlated with total acceptance. Under theoretical criteria, tender Red Brangus beef cuts are infrequent; however the beef has a good acceptance. Characterization studies may be necessary and useful to create marketing niches specific for this and other cattle breeds.
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Mild Wind Series, Minute Steak Event
1992-11-20
radioactive gas and debris from reaching the atmosphere, thereby complying with the test ban treaty. distance from the source point to the surface was...percent of the active data recorded on film is also important in the event of excessive radioactive release. The weighing of the experiments is arbitrary...in a water-base Polution . S41 ’ The caldera 245 feet In diameter and 17 feet deep formed at +23 minutes (figure 4.2). There was consistent
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Deep-ocean predation by a high Arctic cetacean
DEFF Research Database (Denmark)
Laidre, K.L.; Heide-Jørgensen, M.P.; Jørgensen, Ole A
2004-01-01
were correlated with predicted whale predation levels based on diving behavior. The difference in Greenland halibut biomass between an area with high predation and a comparable area without whales, approximately 19000 tonnes, corresponded well with the predicted biomass removed by the narwhal sub...
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77 FR 67633 - North Pacific Fishery Management Council; Public Meetings
2012-11-13
... subsistence) NOAA Enforcement Report United States Coast Guard (USCG) Report (including Aleutian Island Risk Assessment) United State Fish & Wildlife (USFWL) Report International Pacific Halibut Commission (IPHC... sign language interpretation or other auxiliary aids should be directed to Gail Bendixen at (907) 271...
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... long. Clostridium perfringens 8 to 16 hours Meats, stews and gravies. Commonly spread when serving dishes don' ... 1 C); steaks, roasts and chops, such as lamb, pork and veal, to at least 145 F ( ...
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... page: https://medlineplus.gov/recipe/poachedsalmon.html Poached Salmon To use the sharing features on this page, ... olive oil Ground black pepper, to taste For salmon: 4 salmon steaks, 5 oz each 3 cups ...
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No Bones (or Bone Treats) About It: Reasons Not to Give Your Dog Bones
... are notorious for helping themselves to the turkey carcass or steak bones disposed of there. Talk with ... 2017 back to top More in Consumer Updates Animal & Veterinary Children's Health Cosmetics Dietary Supplements Drugs Food ...
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Energy Technology Data Exchange (ETDEWEB)
Pelletier, E.; Canuel, G.; Padros, J.; Clermont, Y. [Quebec Univ., INRS-Oceanologie, Rimouski, PQ (Canada); Gobeil, C. [Fisheries and Oceans Canada, Mont-Joli, PQ (Canada). Maurice Lamontagne Inst.
1999-08-01
An update was presented on the levels of polycyclic aromatic hydrocarbon (PAH) contamination in bottom dwelling fish and crustaceans in the Gulf of St. Lawrence and the Saguenay fjord. Attempts were made to detect specific compounds including fluoranthene, pyrene, benzo-b-fluoranthene, benzo-k-fluoranthene, benzo-a-pyrene, dibenzo-a,h-anthracene, benzo-g,h,i-perylene, naphtalene, acenaphtene, fluorene, phenanthrene, and anthracene. Concentrations of all PAHs in the muscle tissue of cod, plaice, skate and halibut were found to be below analytical detection limits. Concentrations of most PAHs were also below detection limits in halibut liver tissue and crab. The exception was benzo-a-anthracene. Shrimp muscle contained measurable levels of many PAHs. The levels were detected by fluorimetry but could not be confirmed by mass spectroscopy. Based on these results, it was concluded that the fish can be considered safe for human consumption. 3 refs., 13 tabs., 1 fig.
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Boudreau, Stephanie A; Shackell, Nancy L; Carson, Stuart; den Heyer, Cornelia E
2017-11-01
In the early 1990s, the Northwest Atlantic Ocean underwent a fisheries-driven ecosystem shift. Today, the iconic cod ( Gadus morhua ) remains at low levels, while Atlantic halibut ( Hippoglossus hippoglossus ) has been increasing since the mid-2000s, concomitant with increasing interest from the fishing industry. Currently, our knowledge about halibut ecology is limited, and the lack of recovery in other collapsed groundfish populations has highlighted the danger of overfishing local concentrations. Here, we apply a Bayesian hierarchical spatiotemporal approach to model the spatial structure of juvenile Atlantic halibut over 36 years and three fisheries management regimes using three model parameters to characterize the resulting spatiotemporal abundance structure: persistence (similarity of spatial structure over time), connectivity (coherence of temporal pattern over space), and spatial variance (variation across the seascape). Two areas of high juvenile abundance persisted through three decades whereas two in the northeast are now diminished, despite the increased abundance and landings throughout the management units. The persistent areas overlap with full and seasonal area closures, which may act as refuges from fishing. Connectivity was estimated to be 250 km, an order of magnitude less than the distance assumed by the definition of the Canadian management units (~2,000 km). The underlying question of whether there are distinct populations within the southern stock unit cannot be answered with this model, but the smaller ~250 km scale of coherent temporal patterns suggests more complex population structure than previously thought, which should be taken into consideration by fishery management.
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2011-07-08
... the Exclusive Economic Zone Off Alaska; Prohibited Species Donation Program AGENCY: National Marine... individuals under the prohibited species donation (PSD) program. Salmon and halibut are caught incidentally... 29 to the BSAI and GOA FMPs, respectively, authorize a salmon donation program and were approved by...
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2013-12-10
...-sea sole. \\6\\ ``Shallow-water flatfish'' means flatfish not including ``deep-water flatfish... change the process for setting halibut PSC limits, as well as reducing such limits from their current... trend for pollock, Pacific cod, deep-water flatfish, Pacific ocean perch, northern rockfish, shortraker...
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50 CFR 679.3 - Relation to other laws.
2010-10-01
.... Additional regulations governing the conservation and management of halibut are set forth in subpart E of... Chapters 34, 35, and 39. (e) Incidental catch of marine mammals. Regulations governing exemption permits... Alaska statutes and regulations governing sport and personal use salmon fishing other than subsistence...
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2013-08-29
...) combine management of available trawl halibut PSC limits in the second season deep-water and shallow-water... annual GOA groundfish harvest specifications process. Section 679.21(d)(5) authorizes NMFS to seasonally...- line catcher vessel gears with the largest reductions. Amendment 95 would also maintain the process...
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2013-09-17
... Reductions Total proposed reduction Reduction second year Reduction third year (2016 Sector or fishery... the deep-water fishery until the third season deep-water fishery halibut PSC limit becomes available... established gear and sector apportionments for the GOA Pacific cod fisheries. It also implemented formulas to...
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2011-09-07
.... 101126522-0640-02] RIN 0648-XA680 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... fourth seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-07-18
.... 111207737-2141-02] RIN 0648-0648-XC112 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... third seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-06-05
.... 111207737-2141-02] RIN 0648-XC056 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... second seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-09-06
.... 111207737-2141-02] RIN 0648-XC204 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... fourth seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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2012-03-30
.... 111207737-2141-02] RIN 0648-XB122 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water...; closure. SUMMARY: NMFS is prohibiting directed fishing for species that comprise the shallow-water species... first seasonal apportionment of the Pacific halibut bycatch allowance specified for the shallow-water...
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Feeding habits of harp and hooded seals in Greenland waters
Directory of Open Access Journals (Sweden)
Finn O Kapel
2000-05-01
Full Text Available Results of stomach contents analyses of harp and hooded seals collected in West Greenland waters in the period 1986-1993 are reviewed, and compared with published data and circumstantial information from local hunters. The diet of harp seals in this region is variable but consists mainly of pelagic crustaceans (Thysanoessa spp. and Parathemisto libellula and small fish species like capelin (Mallotus villosus, sandeel (Ammodytes spp., polar cod (Boreogadus saida and Arctic cod (Arctogadus glacialis. Species of importance for commercial fisheries in Greenland, such as Northern prawn (Pandalus borealis, Atlantic cod (Gadus morhua, and Greenland halibut (Reinhardtius hippoglossoides play a minor role in the diet of harp seals in this area. Variation in the diet of hooded seals is less well documented, but in addition to the species also taken by harp seals, larger demersal fishes like Greenland halibut, redfish (Sebastes spp., cod, and wolffish (Anarhichas minor are apparently important prey items.
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Food Safety While Hiking, Camping and Boating
... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...
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Salmonella Questions and Answers
... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...
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Parasites and Foodborne Illness
... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...
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High Altitude Cooking and Food Safety
... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...
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Food Safety Tips for College Students
... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...
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Sensory characteristics and tenderness of meat from Ankole bulls ...
African Journals Online (AJOL)
Martina Muller
2013-09-05
Sep 5, 2013 ... Eating-quality attributes of meat from Ankole cattle and their Friesian and Boran crossbreds finished in different feeding ... palatable than steaks from supplemented and feedlot finished bulls. ... Phosphorus (g/kg DM). 4.2 ± 0.4.
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2012-08-08
... of Fish and Game (ADF&G), and the International Pacific Halibut Commission (IPHC). eLandings and sea... authorized officers. Some of the benefits of IERS include: improved data quality, automated processing of.... Method of Collection Methods of submittal include online and email. Clients with no Web access, such as...
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2013-02-26
... halibut PSC trawl limits between the trawl gear deep-water and the shallow-water species fishery... specifications set forth in Tables 1 through 31 of this document reflect the outcome of this process, as required... for pollock, sablefish, deep-water flatfish, rex sole, Pacific ocean perch, northern rockfish...
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2010-10-01
... accordance with the annual management measures published pursuant to 50 CFR 300.62. (b) Fish for halibut except in accordance with the catch sharing plans and domestic management measures implemented under 50... while commercial fishing or from sport fishing, as defined at § 300.61, except that persons authorized...
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2010-12-08
... season (July 1-September 1) deep-water category halibut PSC apportionment. At this time, this amount is... through a single source such as the Alaska Fisheries Information Network. The development of this data... information is currently available and will be incorporated into the final 2010 SAFE report, the development...
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75 FR 2111 - North Pacific Fishery Management Council; Public Meetings
2010-01-14
... bycatch alternatives; review preliminary Essential Fish Habitat (EFH) report (SSC only); review and adopt... of Fish and Game (ADF&G) Report d. International Pacific Halibut Commission (IPHC) Report e. U.S. Coast Guard Report f. NMFS Enforcement Report/Alaska Fisheries Science Center (AFSC) Report g. U.S. Fish...
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2010-09-07
.... 0910131362-0087-02] RIN 0648-XY78 Fisheries of the Economic Exclusive Zone Off Alaska; Shallow- Water Species...: NMFS is prohibiting directed fishing for species that comprise the shallow-water species fishery by... apportionment of the Pacific halibut bycatch allowance specified for the shallow-water species fishery in the...
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2011-09-16
.... 101126522-0640-02] RIN 0648-XA704 Fisheries of the Exclusive Economic Zone Off Alaska; Shallow- Water... closure. SUMMARY: NMFS is opening directed fishing for shallow-water species by vessels using trawl gear... apportionment of the 2011 Pacific halibut bycatch allowance specified for the trawl shallow-water species...
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2010-09-15
.... 0910131362-0087-02] RIN 0648-XZ06 Fisheries of the Exclusive Economic Zone Off Alaska; Shallow- Water Species... closure. SUMMARY: NMFS is opening directed fishing for shallow-water species by vessels using trawl gear... of the 2010 Pacific halibut bycatch allowance specified for the trawl shallow-water species fishery...
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Food Safety for People with HIV/AIDS
... not open, do not eat the seafood inside. Cook eggs until the yolks and whites are firm. Use only recipes in which the eggs are cooked or heated to 160 ºF. Cook all raw beef, lamb, pork, and veal steaks, ...
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Effects of non-steroidal growth implant and dietary zilpaterol ...
African Journals Online (AJOL)
Esnart Mukumbo
2018-04-03
Apr 3, 2018 ... Ral + Zil @ 18 d .... wholesale cut yield of hair-breed ewe lambs consuming feedlot diets under ... Effect of dietary beta-agonist treatment, Vitamin D3 ... of carcasses on colour and drip loss of steaks from feedlot steers.
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Orchestrating change: The thyroid hormones and GI-tract development in flatfish metamorphosis.
Gomes, A S; Alves, R N; Rønnestad, I; Power, D M
2015-09-01
Metamorphosis in flatfish (Pleuronectiformes) is a late post-embryonic developmental event that prepares the organism for the larval-to-juvenile transition. Thyroid hormones (THs) play a central role in flatfish metamorphosis and the basic elements that constitute the thyroid axis in vertebrates are all present at this stage. The advantage of using flatfish to study the larval-to-juvenile transition is the profound change in external morphology that accompanies metamorphosis making it easy to track progression to climax. This important lifecycle transition is underpinned by molecular, cellular, structural and functional modifications of organs and tissues that prepare larvae for a successful transition to the adult habitat and lifestyle. Understanding the role of THs in the maturation of organs and tissues with diverse functions during metamorphosis is a major challenge. The change in diet that accompanies the transition from a pelagic larvae to a benthic juvenile in flatfish is associated with structural and functional modifications in the gastrointestinal tract (GI-tract). The present review will focus on the maturation of the GI-tract during metamorphosis giving particular attention to organogenesis of the stomach a TH triggered event. Gene transcripts and biological processes that are associated with GI-tract maturation during Atlantic halibut metamorphosis are identified. Gene ontology analysis reveals core biological functions and putative TH-responsive genes that underpin TH-driven metamorphosis of the GI-tract in Atlantic halibut. Deciphering the specific role remains a challenge. Recent advances in characterizing the molecular, structural and functional modifications that accompany the appearance of a functional stomach in Atlantic halibut are considered and future research challenges identified. Copyright © 2014 Elsevier Inc. All rights reserved.
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Sinha, R; Rothman, N; Salmon, C P; Knize, M G; Brown, E D; Swanson, C A; Rhodes, D; Rossi, S; Felton, J S; Levander, O A
1998-04-01
Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are known mutagens and animal carcinogens, but their carcinogenic potential in humans has not been established. To investigate the association between HCAs and cancer, sources of exposure to these compounds need to be determined. Beef is the most frequently consumed meat in the United States and for this study we determined HCA values in beef samples cooked in ways to represent US cooking practices, the results of which can be used in epidemiological studies to estimate HCA exposure from dietary questionnaires. We measured five HCAs [2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)] in different types of cooked beef using solid-phase extraction and HPLC. Steak and hamburger patties were pan-fried, oven-broiled, and grilled/barbecued to four levels of doneness (rare, medium, well done or very well done), while beef roasts were oven cooked to three levels of doneness (rare, medium or well done). The measured values of the specific HCAs varied with the cut of beef, cooking method, and doneness level. In general, MeIQx content increased with doneness under each cooking condition for steak and hamburger patties, up to 8.2 ng/g. PhIP was the predominant HCA produced in steak (1.9 to 30 ng/g), but was formed only in very well done fried or grilled hamburger. DiMeIQx was found in trace levels in pan-fried steaks only, while IQ and MeIQ were not detectable in any of the samples. Roast beef did not contain any of the HCAs, but the gravy made from the drippings from well done roasts had 2 ng/g of PhIP and 7 ng/g of MeIQx. Epidemiological studies need to consider the type of meat, cooking method and degree of doneness/surface browning in survey questions to adequately assess
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Hunting and fishing settlements in Upernavik district of Northern Greenland
DEFF Research Database (Denmark)
Hendriksen, Kåre; Jørgensen, Ulrik
2015-01-01
Inuit in the Upernavik district of Northern Greenland has in generations used the winter sea ice as the basis for the essential hunting of seals, white- and narwhales. Since the late 1980’ies hunting has been combined with increasing fishery of Greenland halibut during summer from dinghies and in...
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50 CFR 300.63 - Catch sharing plan and domestic management measures in Area 2A.
2010-10-01
... Federal Register the final rule governing sport fishing in area 2A. Annual management measures may be...) Flexible Inseason Management Provisions for Sport Halibut Fisheries in Area 2A. (1) The Regional... result in exceeding the catch limit for the area. (iii) If any of the sport fishery subareas north of...
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2011-06-03
... marine sport species in Alaska (e.g., lingcod and rockfish). The data collected from the survey will be... a survey to collect data for conducting economic analyses of marine sport fishing in Alaska. This... management of the Pacific halibut sport fishery off Alaska, while the State of Alaska manages the salmon...
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Campylobacter Questions and Answers
... veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three ...
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The beef tenderness model | Frylinck | South African Journal of ...
African Journals Online (AJOL)
age feedlot animals produced the most tender LL followed by the B-age pasture and A-age feedlot which was similar to the AB-age pasture. A-age pasture animals produced the least tender LL steaks. The calpain proteolytic system played a ...
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Aslan, O; Hamill, R M; Sweeney, T; Reardon, W; Mullen, A M
2009-01-01
It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core temperatures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100 degrees C) until their final internal temperature was 75, 80, 85, 90, 95, or 100 degrees C, and DNA was extracted. Deoxyribonucleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/microL; P 800 bp) were observed only when using DNA from raw meat and steak cooked to lower core temperatures. Small amplicons (food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core temperatures.
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Energy Technology Data Exchange (ETDEWEB)
Bjeldanes, L.F. (Univ. of California, Berkeley); Morris, M.M.; Felton, J.S.; Healy, S.; Stuermer, D.; Berry, P.; Timourian, H.; Hatch, F.T.
1982-01-01
The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling at 100-475/sup 0/C). Well-done fried ground beef, beef steak, ham, pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs andd egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperature above 225/sup 0/C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.
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Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T
1982-08-01
The formation of mutagens in the major cooked protein-rich foods in the US diet was studied in the Ames Salmonella typhimurium test. The nine protein-rich foods most commonly eaten in the USA--ground beef, beef steak, eggs, pork chops, fried chicken, pot-roasted beef, ham, roast beef and bacon--were examined for their mutagenicity towards S. typhimurium TA1538 after normal 'household' cooking (deep frying, griddle/pan frying, baking/roasting, broiling, stewing, braising or boiling of 100-475 degrees C). Well-done fried ground beef, beef steak, ham pork chops and bacon showed significant mutagen formation. For chicken and beef steak high-temperature broiling produced the most mutagenicity, followed by baking/roasting and frying. Stewing, braising and deep frying produced little mutagen. Eggs and egg products produced mutagens only after cooking at high temperatures (the yolk to a greater extent than the white). Commercially cooked hamburgers showed a wide range of mutagenic activity. We conclude that mutagen formation following cooking of protein-containing foods is a complex function of food type, cooking time and cooking temperature. It seems clear that all the major protein-rich foods if cooked to a well-done state on the griddle (eggs only at temperatures above 225 degrees C) or by broiling will contain mutagens detectable by the Ames/Salmonella assay. This survey is a step towards determining whether any human health hazard results from cooking protein-rich foods. Further testing in both short- and long-term genotoxicity bioassays and carcinogenesis assays are needed before any human risk extrapolations can be made.
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Arnett, E J; Fluharty, F L; Loerch, S C; Zerby, H N; Zinn, R A; Kuber, P S
2012-03-01
Jersey cattle are known for producing carcasses with a greater amount of marbling, but they require more days on feed to achieve acceptable market weights compared with other breeds. The objective of this study was to evaluate the effect of dietary forage (12 vs. 24% sudangrass:alfalfa hay, DM basis) in steam-flaked, corn-based finishing diets on carcass characteristics, beef palatability, and retail color stability of steaks from Jersey beef compared with conventionally fed commodity beef strip loins (COM) of identified quality (Choice(-) and Select(+)). Jersey steers (n = 77) were blocked by BW and randomly assigned to 1 of the following treatments for a 383-d trial period: Jersey low 12% (JL; n = 38) or Jersey high 24% (JH; n = 39) forage (DM basis). A comparison group was selected from conventionally fed cattle on the same day of slaughter as the Jersey treatments, and strip loins from USDA Select(+) (COM; n = 20) and Choice(-) (COM; n = 20) were removed for data analysis. Seventy-two hours postmortem, strip loins were removed, vacuum-packaged, and aged at 3°C for 18 d postmortem. After the aging period, steaks from the LM were sliced, vacuum-packaged, and frozen (-20°C) until analyzed. Jersey steaks had reduced (P forage level had minimal effects on carcass characteristics and beef palatability. However, feeding a low-forage diet decreases input cost and potentially results in a greater valued carcass. Finishing long-fed (383 d) Jersey steers can meet beef industry expectations with respect to quality grade.
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Ingredients derived from the slaughter of bovines in dog food
Directory of Open Access Journals (Sweden)
Karina De Carli Loureiro
Full Text Available ABSTRACT: This study evaluated the nutritional levels, apparent digestibility coefficients, and faecal characteristics of dogs fed with four by-products from bovine slaughter: testicles, residue sirloin steak, trachea, and liver. Ingredients were processed and packed in tins for heat treatment in autoclaves. For the digestibility and faeces quality, ingredients were mixed with a reference diet (commercial food in the proportion of 30g kg-1 test ingredient and 70g kg-1 reference diet (as dry matter. Ten adult dogs were distributed in double Latin block squares (5x5 with five treatments and five periods, totalling ten repetitions per treatment. The residue sirloin steak presented the highest levels of essential (414.2g kg-1 of dry matter and non-essential (399.0g kg-1 of dry matter amino acids in tested ingredients. No differences (P>0.05 were observed in apparent digestibility coefficients of dry matter - ADCDM (907g kg-1, ADCOM (930g kg-1, ADCCP (841g kg-1, ADCAEE (954g kg-1 values, and DE (5069kcal kg-1 and ME (4781kcal kg-1 values between testicle, residue sirloin steak, and liver. The trachea presented lower digestibility and energy values (digestible and metabolizable than the other ingredients. This lower trachea digestibility resulted in higher faecal volume for natural and dry matter (P0.05 in faecal score between ingredients. Ingredients tested in this study can be used in feeds for adult dogs; however, their nutritional levels and digestibility values should be considered for correct diet balance.
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DEFF Research Database (Denmark)
Jørgensen, Ole A; Chrysafi, Anna
A simple Schaefer model was tested on the Greenland halibut stock offshore in NAFO SA 0 and 1. The minimum data required for this model is a catch time series and a measure of the resilience of the species. Other input parameters that had to be guessed were the carrying capacity, the biomass...
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Comparative Ultrastructure of Langerhans-Like Cells in Spleens of Ray-Finned Fishes (Actinopterygii)
Czech Academy of Sciences Publication Activity Database
Lovy, J.; Wright, G. M.; Speare, D. J.; Tyml, Tomáš; Dyková, Iva
2010-01-01
Roč. 271, č. 10 (2010), s. 1229-1239 ISSN 0362-2525 R&D Projects: GA MŠk LC522 Institutional research plan: CEZ:AV0Z60220518 Keywords : fish * cyprinidae * halibut * dendritic cells * Langerhans cell * Birbeck granules * ultrastructure Subject RIV: GJ - Animal Vermins ; Diseases, Veterinary Medicine Impact factor: 1.773, year: 2010
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2011-11-16
... meeting will be held at the Hilton Hotel, 500 West Third Ave., Anchorage, AK. The agenda for the Council... return to the sea with a minimum of injury. Halibut caught incidentally by catcher/processors in the... the directed fishery. In the case of the Bering Sea flatfish fishery, seasons have been closed before...
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2010-10-01
... this section, with the exception that an IFQ hired master permit or a CDQ hired master permit need not... program permit or card type is: Permit is in effect from issue date through the end of: For more... section (C) Halibut & sablefish hired master permits Specified fishing year Paragraph (d)(2) of this...
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DEFF Research Database (Denmark)
Spanos, Dimitrios; Christensen, Mette; Ann Tørngren, Mari
2016-01-01
The storage conditions of fresh meat are known to impact its colour and microbial shelf life. In the present study, visible spectroscopy was evaluated as a method to assess meat storage conditions and its optimisation. Fresh pork steaks (longissimus thoracis et lumborum and semimembranosus) were...
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1960-01-26
equipment errors. These guidance systems, like any radio device, are susceptible to jamming and other interfering measures. However, modern electronic design...mushrooms, carrots, beef ribs, steak, veal cutlets, pork chops, lobster, shrimp, fish, strawberries , and peas. In the case of shrimp, the product has
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African Journals Online (AJOL)
ARC-IRENE
2015-08-04
Aug 4, 2015 ... 2 Department of Microbial, Biochemical and Food Biotechnology, .... animals with 2 permanent incisors, and this effect was more .... that fast growers had an advantage in ageing potential but gave no results on connective tissue properties ..... experiencing a 'bad steak' (specifically referring low connective ...
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Alberta Consumers' Valuation of Extrinsic and Intrinsic Red Meat Attributes
DEFF Research Database (Denmark)
Steiner, Bodo; Gao, Fei; Unterschultz, Jim
2010-01-01
This paper analyzes Alberta consumers’ perceptions toward extrinsic and intrinsic attributes of bison and beef steaks. In contrast to published Canadian consumer studies on bison meat that were undertaken prior to May 2003, before the first BSE case of Canadian origin was identified in beef cattle...
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Meat quality and health implications of organic and conventional beef production.
Kamihiro, S; Stergiadis, S; Leifert, C; Eyre, M D; Butler, G
2015-02-01
Recommendation to reduce fat consumption from ruminant meat does not consider the contribution of nutritionally beneficial fatty acids in lean beef. Here we report effects of production system (organic vs conventional) and finishing season on meat and fat quality of sirloin steaks from retail outlets and simulated fatty acid intakes by consumers. There was little difference in meat quality (pH, shear force and colour), but the fat profiles varied considerably between production systems and season. Meat fat from organic and summer finished cattle contained higher concentrations of conjugated linoleic acid, its precursor vaccenic acid and individual omega-3 fatty acids and had a lower ratio of omega-6 to omega-3 fatty acids compared with non-organic and winter finished cattle respectively. The fat profile from summer finished organic beef aligns better to recommended dietary guideline including those for long chain omega-3 fatty acids compared with that from winter finished, non-organic steak.
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2012-03-14
BTS including commercial snake steak sausages, cotton rolls, plastic lizards, commercial canned meats, shrimp, chicken meat, and beef, but none were...experiment. Beef baits (≈ 5 g) were prepared from U.S. Chill bottom round roast ; DNM were 4-7 g. Seven experiments were conducted and Table 1
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Eat Seafood Twice a Week: 10 Tips to Help You Eat More Seafood
... Pacific mackerel, herring on a salad, or oven-baked pollock. 7 put it on a salad or in a sandwich Top a salad with grilled scallops, shrimp, or crab in place of steak or chicken. Use canned tuna or salmon for sandwiches in place of deli meats, which ...
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DEHA-plasticized PVC for retail packaging of fresh meat
DEFF Research Database (Denmark)
Petersen, Jens Højslev; Naamansen, Ebbe Tubæk
1998-01-01
around 20 mg DEHA/ kg. When previously packaged loin was cut into steaks or chops, repackaged, minced and repackaged again, the DEHA concentration doubled to around 40 mg/kg, Finally if meatballs were then produced from the said mince, repackaged and stored at 65 degrees C for 24 h, the DEHA...
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Optimal Structures for Multimedia Instruction.
1984-01-27
Adair 73] and [Carroll 80] studying the semiotic system of film, and (Barthes 571 studying cultural systems, such as the meaning of steak in French ... cuisine . 3.2.1 Saussure and Peirce Most work in semiotics derives from either Saussure or Peirce. A major difference in their approach [Eco 79] is that
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Kim, Sung Ryeol; Park, Hye Jung; Park, Kyung Hee; Lee, Jae-Hyun; Park, Jung-Won
2016-08-01
Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens.
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International Nuclear Information System (INIS)
Schulzki, G.; Spiegelberg, A.; Bogl, K.W.; Schreiberg, G.A.
1997-01-01
Radiation-induced hydrocarbons were analyzed in a fatty (halibut) and a lean fish (cod) as well as in a prawn species by on-line coupled liquid chromatography (LC) -gas chromatography (GC) combined with mass spectrometry. In irradiated halibut which is known to contain mainly saturated and monounsaturated fatty acids, all expected radiolytic alkanes, alkenes, and alkadienes could be detected. The yields of the C(n-1) and C(n-2:1) hydrocarbons were comparable to those found in irradiated lipids of terrestrial animals and plants. However, in cod and prawns which contain high levels of polyunsaturated fatty acids (PUFA), the C(n-1) hydrocarbons were found in concentrations which were up to 10 times higher whereas the C(n-2:1) products were again comparable to those of terrestrial animals and plants. The identification of radiation-induced hydrocarbons in fish lipids was achieved by transfer of the hydrocarbons from the LC column to the gas chromatographic column in fractions differing in their degree of unsaturation. For the first time, radiation-induced hydrocarbons with more than four double bonds generated from polyunsaturated fatty acids (20:4 omega 6 and 20:5 omega 3) could be identified
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Alves, R N; Cardoso, J C R; Harboe, T; Martins, R S T; Manchado, M; Norberg, B; Power, D M
2017-05-15
Deiodinase 3 (Dio3) plays an essential role during early development in vertebrates by controlling tissue thyroid hormone (TH) availability. The Atlantic halibut (Hippoglossus hippoglossus) possesses duplicate dio3 genes (dio3a and dio3b). Expression analysis indicates that dio3b levels change in abocular skin during metamorphosis and this suggests that this enzyme is associated with the divergent development of larval skin to the juvenile phenotype. In larvae exposed to MMI, a chemical that inhibits TH production, expression of dio3b in ocular skin is significantly up-regulated suggesting that THs normally modulate this genes expression during this developmental event. The molecular basis for divergent dio3a and dio3b expression and responsiveness to MMI treatment is explained by the multiple conserved TREs in the proximal promoter region of teleost dio3b and their absence from the promoter of dio3a. We propose that the divergent expression of dio3 in ocular and abocular skin during halibut metamorphosis contributes to the asymmetric pigment development in response to THs. Copyright © 2017 Elsevier Inc. All rights reserved.
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IgE Sensitization Patterns to Commonly Consumed Foods Determined by Skin Prick Test in Korean Adults
2016-01-01
Offending food allergens can vary with regional preferences in food consumption. In this study, we analysed sensitization rates to commonly consumed foods in Korean adults suspected of having food allergy. One hundred and thirty four subjects underwent a skin prick test (SPT) with 55 food allergens, of which 13 were made by our laboratory and the rest were commercially purchased. Of the 134 patients, 73 (54.5%) were sensitized to one or more food allergens. Sensitization to chrysalis was detected most frequently, at a rate of 25.4%. Sensitization rates to other food allergens were as follows: maize grain (13.4%), shrimp (11.9%), almond (11.1%), wheat flour (8.2%), lobster (8.2%), buckwheat (8.2%), mackerel (5.2%), pollack (5.2%), halibut (4.5%), peanut (4.5%), anchovy (4.4%), squid (3.7%), saury (3.0%), common eel (3.0%), yellow corvina (3.0%), hairtail (2.2%), octopus (2.2%), and others. In addition to well-known food allergens, sensitivity to mackerel, chrysalis, pollack, and halibut, which are popular foods in Korea, was observed at high rates in Korean adults. We suggest that the SPT panel for food allergy in Korea should include these allergens. PMID:27478328
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Louis, Elan D; Zheng, Wei; Jiang, Wendy; Bogen, Kenneth T; Keating, Garrett A
2007-06-01
Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its concentration to that of other more well-understood HCAs, and (3) examine the relationship between harmane concentration and level of doneness. Thirty barbecued/grilled meat samples (8 beef steak, 12 hamburger, 10 chicken) were analyzed for harmane and four other HCAs (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine [PhIP], amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [DiMeIQx], and 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine [IFP]). Mean (+/- SD) harmane concentration was 5.63 (+/- 6.63) ng/g; harmane concentration was highest in chicken (8.48 +/- 9.86 ng/g) and lowest in beef steak (3.80 +/- 3.6 ng/g). Harmane concentration was higher than that of the other HCAs and significantly correlated with PhIP concentration. Harmane concentration was associated with meat doneness in samples of cooked beef steak and hamburger, although the correlation between meat doneness and concentration was greater for PhIP than for harmane. Evidence indicates that harmane was detectable in nanograms per gram quantities in cooked meat (especially chicken) and, moreover, was more abundant than other HCAs. There was some correlation between meat doneness and harmane concentration, although this correlation was less robust than that observed for PhIP. Data such as these may be used to improve estimation of human dietary exposure to this neurotoxin.
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Louis, Elan D.; Zheng, Wei; Jiang, Wendy; Bogen, Kenneth T.; Keating, Garrett A.
2016-01-01
Harmane, one of the heterocyclic amines (HCAs), is a potent neurotoxin linked to human diseases. Dietary exposure, especially in cooked meats, is the major source of exogenous exposure for humans. However, knowledge of harmane concentrations in cooked meat samples is limited. Our goals were to (1) quantify the concentration of harmane in different types of cooked meat samples, (2) compare its concentration to that of other more well-understood HCAs, and (3) examine the relationship between harmane concentration and level of doneness. Thirty barbecued/grilled meat samples (8 beef steak, 12 hamburger, 10 chicken) were analyzed for harmane and four other HCAs (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine [PhIP], amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline [DiMeIQx], and 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine [IFP]). Mean (± SD) harmane concentration was 5.63 (± 6.63) ng/g; harmane concentration was highest in chicken (8.48 ± 9.86 ng/g) and lowest in beef steak (3.80 ± 3.6 ng/g). Harmane concentration was higher than that of the other HCAs and significantly correlated with PhIP concentration. Harmane concentration was associated with meat doneness in samples of cooked beef steak and hamburger, although the correlation between meat doneness and concentration was greater for PhIP than for harmane. Evidence indicates that harmane was detectable in nanograms per gram quantities in cooked meat (especially chicken) and, moreover, was more abundant than other HCAs. There was some correlation between meat doneness and harmane concentration, although this correlation was less robust than that observed for PhIP. Data such as these may be used to improve estimation of human dietary exposure to this neurotoxin. PMID:17497412
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Irradiation of bovine meat: effect of heme-iron concentration
International Nuclear Information System (INIS)
Mistura, Liliana Perazzini Furtado
2002-01-01
The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)
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Energy Technology Data Exchange (ETDEWEB)
Mistura, Liliana Perazzini Furtado
2002-07-01
The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)
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7 CFR 98.3 - Analyses performed and locations of laboratories.
2010-01-01
... the special laboratory analyses rendered by the Science and Technology as a result of an agreement... Sausage Fat, salt 4 Pork Sausage Fat, moisture 4 Pork Sausage Fat 4 Mil-P-44131A (Pork Steaks, Flaked... performed at any one of the Science and Technology (S&T) field laboratories as follows: (1) USDA, AMS...
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A bench-top hyperspectral imaging system to classify beef from Nellore cattle based on tenderness
Nubiato, Keni Eduardo Zanoni; Mazon, Madeline Rezende; Antonelo, Daniel Silva; Calkins, Chris R.; Naganathan, Govindarajan Konda; Subbiah, Jeyamkondan; da Luz e Silva, Saulo
2018-03-01
The aim of this study was to evaluate the accuracy of classification of Nellore beef aged for 0, 7, 14, or 21 days and classification based on tenderness and aging period using a bench-top hyperspectral imaging system. A hyperspectral imaging system (λ = 928-2524 nm) was used to collect hyperspectral images of the Longissimus thoracis et lumborum (aging n = 376 and tenderness n = 345) of Nellore cattle. The image processing steps included selection of region of interest, extraction of spectra, and indentification and evalution of selected wavelengths for classification. Six linear discriminant models were developed to classify samples based on tenderness and aging period. The model using the first derivative of partial absorbance spectra (give wavelength range spectra) was able to classify steaks based on the tenderness with an overall accuracy of 89.8%. The model using the first derivative of full absorbance spectra was able to classify steaks based on aging period with an overall accuracy of 84.8%. The results demonstrate that the HIS may be a viable technology for classifying beef based on tenderness and aging period.
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Wood energy in Switzerland - fillet steaks and sausages
International Nuclear Information System (INIS)
Keel, A.
2004-01-01
This article discusses the increasing use of wood energy to help meet Switzerland's energy needs. The increasing interest in wood-fired systems in comparison with fossil fuels is commented on. The article presents figures on energy carriers and the shares of the energy supply they meet as well as the development of wood-fired systems between 1991 and 2003. The influence of Swiss regional identities on the market for wood heating systems is discussed, as are difficulties resulting from stop-and-go governmental promotional funding. The importance of wood-fired energy systems for local authorities with difficulties in selling wood from their communal forestry departments is also discussed
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Fortescue field, Gippsland basin: Flank potential realized
Energy Technology Data Exchange (ETDEWEB)
Hendrich, J.H.; Schwebel, D.A.; Palmer, I.D. (Esso Asustralia Ltd., Sydney, New South Wales (Australia))
1990-09-01
Fortescue field was the last major oil field to be discovered in the offshore Gippsland basin, southeastern Australia. The discovery well, 1 West Halibut, was drilled in 1978 on the basis of a 1-km seismic grid as a follow up to the dry 1 Fortescue wildcat. Data from this well were interpreted to indicate that there was a high probability of a stratigraphic trap occurring on the western flank of the giant Halibut-Cobia structure. The 2, 3, and 4 Fortescue wells were drilled by early 1979 to determine the limits of the field, delineate the stratigraphy, and define the hydrocarbon contacts. Cobia A had the dual purpose of developing the Cobia field and the southern extent of the Fortescue reservoirs that were inaccessible to the Fortescue A plat-form. At the conclusion of development drilling in early 1986, eight Cobia A wells and 20 Fortescue A wells were capable of producing from Fortescue reservoirs. The Fortescue reservoirs are Eocene sandstones that were deposited in coastal plain, upper shoreface, and lower shoreface environments. Integration of well log correlations, stratigraphic interpretations, reservoir pressure data, and seismic data indicates that these Fortescue reservoirs are stratigraphically younger than, and are hydraulically separated from, the underlying Halibut-Cobia fields. Pressure data acquired during development drilling and while monitoring subsequent production performance have conclusively demonstrated that there are at least three separate hydraulic systems active within the Fortescue field. Fortescue field dimensions are approximately 11 km x 4 km with a maximum relief of 100 m above the original oil-water contact. Reserves are estimated at 280,000 STB, based on original oil in place estimates of 415,000 STB and recovery factors in the 65-70% range. Production rate peaked in 1984 at 100 K BOPD from the combined development facilities and was sustained until late 1986. More than two-thirds of the reserves have been produced to date.
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JACK LONDON ETNÓLOGO AMATEUR DEL PUGILISMO
Directory of Open Access Journals (Sweden)
Loïc Wacquant
2012-12-01
Full Text Available De los relatos que Jack London ha consagrado al boxeo, A Piece of Steak es sin dudas aquel que merece hoy nuestra mayor atención, e incluso un lugar en el panteón de los textos literarios sobre el Noble Arte, y junto a él otros tres títulos...
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African Journal of Biotechnology - Vol 8, No 19 (2009)
African Journals Online (AJOL)
T Xie, A Wang, L Huang, H Li, Z Chen, Q Wang, X Yin ... M Babar, Y Saranga, Z Iqbal, M Arif, Y Zafar, E Lubbers, P Chee ... Evaluation of new generation maize steak virus (MSV) resistant maize varieties for adaptation to a southern guinea savanna ecology of Nigeria · EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT
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Compliance of 2012/13 Combat Ration Packs to the Recommended Nutritional Criteria
2014-08-01
Criteria Executive Summary The Defence Materiel Organisation (DMO) requested an evaluation of the 2012/13 menus of Combat Ration One Man (CR1M...Biscuit Crispbread 5 x 34g Choc Spread (Nut Free) 5 x 50g Information Sheet 1 Cheddar Cheese 5 x 56g Yeast Extract 5 x 15g Beef Steak Bar 5 x 25g
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Perelló, Gemma; Martí-Cid, Roser; Castell, Victoria; Llobet, Juan M; Domingo, José L
2009-04-01
The cooking-induced changes in the levels of polybrominated diphenyl ethers (PBDEs), hexachlorobenzene (HCB), and 16 polycyclic aromatic hydrocarbons (PAHs) in various foodstuffs were investigated. Foods included fish (sardine, hake and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, raw and cooked (fried, grilled, roasted, boiled) samples were analyzed. There were some variations in the concentrations of PBDEs before and after cooking. However, they depended not only on the cooking process, but mainly on the specific food item. The highest HCB concentrations were found in sardine, being lower in cooked samples. All cooking processes enhanced HCB levels in hake, while very scarce differences could be noted in tuna (raw and cooked). In general terms, the highest PAH concentrations were found after frying by being the values especially notable in fish, excepting hake, where the highest total PAH levels corresponded to roasted samples. The results of this study show that, in general, cooking processes are only of a limited value as a means of reducing PBDE, HCB and PAH concentrations in food.
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Marine Fisheries History: The 50th Anniversay Issue of the Marine Fisheries Review
Hobart, Willis L.
1988-01-01
The 1980's seems to have been the decade for conservation anniversaries. Celebrating centennials have been the U.S. Fishery Bulletin (1981), NMFS Woods Hole Laboratory (1985), Journal of the Marine Biological Association (1987) and the Association itself (1984), Pacific halibut fishery (1988), Marine Biological Laboratory at Woods Hole, Mass. (1988), and England's Ministry of Agriculture, Fisheries, and Food (1989). While the U. S. Department of Commerce turned 75 (1988), 50th anniversa...
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Food for U.S. Manned Space Flight
1982-04-01
NF) Instant Breakfast, Strawberry Beef Stroganoff w/ Noodles (R) * Nuts, Peanuts (NF) Instant Breakfast, Vanilla * Bread, Seedless Rye (I)(NF...has also been successfully applied to entrees - meat and vegetables or meat and rice combinations, instant puddings, and even sweetened dehydrated...Meatballs w/BBQ Sauce (T) * Grapefruit Drink Beef, Slices w/BB Sauce (T) * Nuts, Almonds (NF) * instant Breakfast, Chocolate • Beef Steak (1)(T) Nuts, Cashews
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Yancey, E J; Hunt, M C; Dikeman, M E; Addis, P B; Katsanidis, E
2001-10-01
Grain-finished, high-percentage Charolais steers (n = 36) were selected for uniformity. Immediately after jugular vein exsanguination, 27 steers were infused at 10% of live weight via the carotid artery with a solution developed by MPSC, Inc. (St. Paul, MN) consisting of 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphate blend plus either 500 ppm vitamin C (MPSC+C; n = 9), 500 ppm vitamin E (MPSC+E; n = 9), or 500 ppm vitamin C + 500 ppm vitamin E (MPSC+C+E; n = 9). Uninfused controls (CON) were exsanguinated conventionally. Carcasses were fabricated at 48 h postmortem. Longissimus thoracis (LT), psoas major (PM), and semimembranosus (SM) muscles were removed, vacuum-packaged, and stored at 2 degrees C until 14 d postmortem. Then, steaks 2.54 cm thick were sliced from the three muscles, placed on foam trays, and overwrapped with polyvinyl chloride film. Ground beef (GB) was formulated from the quadriceps femoris to contain 20% fat, mounded into 0.45-kg portions, placed on styrofoam trays, and wrapped with polyvinyl chloride film. Steaks were visually evaluated for uniformity and initial color on display d 0. Instrumental color measurements of L*, a*, b* and trained sensory panel color evaluations were obtained daily for 4 d (PM and GB) or 5 d (LT and SM) of display. No display time x treatment interaction existed for L*, a*, or b* values. The LT from CON cattle had more uniform color (P cherry red than that from all infused cattle on d 0. Visual scores indicated that GB from MPSC+E cattle was more red (P < 0.05) than that from MPSC+C infused cattle throughout display, and GB from MPSC+E cattle was more red (P < 0.05) than that from CON cattle for the last 3 d of display. The vascular infusion solutions generally did not improve color or display-color stability of steaks, but the infusion solution with vitamin E did improve display-color stability of GB.
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Weatherly, B H; Griffin, D B; Johnson, H K; Walter, J P; De La Zerda, M J; Tipton, N C; Savell, J W
2001-12-01
Selected beef subprimals were obtained from fabrication lines of three foodservice purveyors to assist in the development of a software support program for the beef foodservice industry. Subprimals were fabricated into bone-in or boneless foodservice ready-to-cook portion-sized cuts and associated components by professional meat cutters. Each subprimal was cut to generate mean foodservice cutting yields and labor requirements, which were calculated from observed weights (kilograms) and processing times (seconds). Once fabrication was completed, data were analyzed to determine means and standard errors of percentage yields and processing times for each subprimal. Subprimals cut to only one end point were evaluated for mean foodservice yields and processing times, but no comparisons were made within subprimal. However, those traditionally cut into various end points were additionally compared by cutting style. Subprimals cut by a single cutting style included rib, roast-ready; ribeye roll, lip-on, bone-in; brisket, deckle-off, boneless; top (inside) round; and bottom sirloin butt, flap, boneless. Subprimals cut into multiple end points or styles included ribeye, lip-on; top sirloin, cap; tenderloin butt, defatted; shortloin, short-cut; strip loin, boneless; top sirloin butt, boneless; and tenderloin, full, side muscle on, defatted. Mean yields of portion cuts, and mean fabrication times required to manufacture these cuts differed (P < 0.05) by cutting specification of the final product. In general, as the target portion size of fabricated steaks decreased, the mean number of steaks derived from any given subprimal cut increased, causing total foodservice yield to decrease and total processing time to increase. Therefore, an inverse relationship tended to exist between processing times and foodservice yields. With a method of accurately evaluating various beef purchase options, such as traditional commodity subprimals, closely trimmed subprimals, and pre-cut portion
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Evaluation of new generation maize steak virus (MSV) resistant ...
African Journals Online (AJOL)
STORAGESEVER
2009-10-05
Oct 5, 2009 ... Five new generations of maize streak virus (MSV) resistant varieties were evaluated along with two checks in replicated trials ..... Year (Y). 60.07*. 0.88. 3.45. 10.45*. 50.16. 4.57. 2.16. Genotype (G). 4.61*. 1.24. 4.46. 8.46*. 7.91*. 227.83**. 5.19**. Y x G. 3.41. 1.08. 2.43. 4.89. 2.79. 137.66. 1.08. %CV. 1.91.
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DEFF Research Database (Denmark)
Rasmussen, Rie Romme; Bøge Søndergaard, Annette; Bøknæs, Niels
2017-01-01
Mitigation of contaminants in industrial processing was studied for prawns (cooked and peeled), Greenland halibut (cold smoked) and Atlantic salmon (cold smoked and trimmed). Raw prawns had significantly higher cadmium, chromium, iron, selenium and zinc content in autumn than in spring, while...... summer levels typically were intermediate. Peeling raw prawns increased mercury concentration but reduced the concentration of all other elements including inorganic arsenic, total arsenic, chromium, zinc, selenium but especially cadmium, copper and iron (p
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Possible applications of modern fish larviculture technology to ornamental fish production
Dhert, P.; Lim, L.C.; Candreva, P.; Van Duffel, H.; Sorgeloos, P.
1997-01-01
There has been rapid development in the marine foodfish larviculture technology in Europe since the early eighties, especially in the flat fish, turbot and halibut, and the bass and bream species. The most significant improvements in the eighties were the introduction of light control, artificial reproduction techniques, appropriate water treatment and the use of rotifers and Artemia nauplii of specific sizes and in the late eighties and early nineties the quality enhancement of live food org...
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The Camp Edwards Experiment in Battalion Level Consolidated Field Feeding
1975-12-01
foods such as swedish · meatballs , salisbury steak, and fresh potato items were also deletep. Food difficult to precook and hold or transport·in...considered, this potential shortfall is eliminated. According to USDA Handbook No. 8, tryptophan from eggs can contribute 1. 6 mg of riiacin...equivalents per day and eggs are a major component of military breakfasts. It must be emphasized that the nutritional values presented are computer estimates
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Food Service Alternatives for Meals Away from the Dining Facility
1984-06-01
Chicken Salad Ham Salad Italian Cold Cuts Roast Beef Ham Turkey Hot Meatball with Cheese Hot Sausage Egg Roll Fried Rice Beef and Vegetables Desserts...Salami Provolone American Cheese Swiss Cheese Tuna Salad Egg Salad Chicken Salad Ham Salad *Hot Sausage *Hot Meatball with Cheese Chili Beef...Cake Ham Brownies Hot Sausage Puddings Hot Meatball with Cheese Jello Shaved Steak with Pie Eggs Cookies Cheese Cole Slaw Onions Macaroni Salad Peppers
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Schools: Army Correspondence Course Program Catalog
2001-10-26
utilization of recipes ; preparation of beverages, breakfast foods, meat, poultry, seafood, paste products, and dessert and other pastry. MOS: 92G. Crd...market ready beef, ground beef, diced beef, beef roasts and steaks, beef livers, wholesale market cuts of lamb and pork, cured and smoked meats, and...surveillance inspection procedures for waterfoods. MOS: 91R10. Crd hrs: 10. Subcourse: MD0712 Title: Poultry I. Description: Introduction to poultry ( chicken
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Uniform Ration Cost System - Summary Report
1975-06-01
Sliced BEEF, Boneless, Grill Steak Pot Roasts Ground frz Patties HAM, Smoked, Boneless PORK, Roast , Boned PORK, Slices, Boned CHICKEN , RTC...This approach uses the basic preference data (hedonic values) for individual recipes (e.g., glazed carrots) but introduces one modifying factor to...reflect the fact that preference for a recipe is a function of time since its last serving and another factor to reflect the relative weights of meal
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Barke, Duane E; MacKinnon, Ann-Margaret; Boston, Linda; Burt, Michael D B; Cone, David K; Speare, David J; Griffiths, Steve; Cook, Marcia; Ritchie, Rachael; Olivier, Gilles
2002-05-10
Piscine nodaviruses (Betanodaviridae) are frequently reported from a variety of cultured and wild finfishes. These non-enveloped, single-stranded RNA virions cause viral encephalopathy and retinopathy (VER), also known as viral nervous necrosis (VNN) or fish encephalitis. Recently, nodavirus infections have posed serious problems for larval and juvenile cultured halibut Hippoglossus hippoglossus in Norway and Scotland. To date, no such viruses have been described from any cultured or wild pleuronectid in Atlantic Canada. Obviously, there exists a need to survey wild populations of pleuronectids to assess the risk of potential transfer of nodavirus from wild to caged fishes. This paper presents the results of monthly surveys (April 2000 to March 2001) of viruses from wild winter flounder Pleuronectes americanus collected from Passamaquoddy Bay, New Brunswick, Canada. Tissue samples from wild flounder were screened initially on commercial cell lines (EPC, SSN-1, SHK and CHSE-214) for any evidence of cytopathic effect (CPE). After confirmation of CPE, nodavirus identification was achieved using reverse transcription polymerase chain reaction (RT-PCR) analysis. We detected nodavirus from only 1 out of 440 flounder (0.23%) examined. This is the first report of piscine nodavirus isolated from wild winter flounder in Atlantic Canada, and although this prevalence may seem low, we discuss the implications of this finding for Canada's emerging halibut aquaculture industry.
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Juvenile groundfish habitat in Kachemak Bay, Alaska, during late summer
Abookire, Alisa A.; Piatt, John F.; Norcross, Brenda L.
2001-01-01
We investigated the habitat of juvenile groundfishes in relation to depth, water temperature, and salinity in Kachemak Bay, Alaska. Stations ranging in depth from 10 to 70 m and with sand or mud-sand substrates were sampled with a small-meshed beam trawl in August-September of 1994 to 1999. A total of 8,201 fishes were captured, comprising at least 52 species. Most fishes (91%) had a total length 5% of the total catch) were flathead sole Hippoglossoides elassodon, slim sculpin Radulinus asprellus, Pacific halibut Hippoglossus stenolepis, and arrowtooth flounder Atheresthes stomias. Depth accounted for most of the spatial variability in juvenile groundfish abundance, and neither temperature nor salinity was correlated with fish abundance. Juvenile groundfishes concentrated in either shallow (less than or equal to 20 m) or deep (50-70 m) water, with co-occurrence of some species between 30-40 m. Shallow fishes were the rock soles, Pacific halibut, and great sculpin Myoxocephalus polyacanthocephalus. Deep species were flathead sole, slim sculpin, spinycheek starsnout Bathyagonus infraspinatus, rex sole Glyptocephalus zachirus, tadpole sculpin Psychrolutes paradoxus, and whitebarred prickleback Poroclinus rothrocki. This 6-year study provides baseline data on relative abundance and distribution of juvenile groundfishes in Kachemak Bay and may provide a useful tool for predicting the presence of species in similar habitats in other areas of Alaska.
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Pietrasik, Z; Janz, J A M
2009-03-01
Effects of salt/phosphate injection level (112% or 125% pump), salt level (0.5% or 1.5% salt), and freezing/thawing on hydration characteristics, quality, and consumer acceptance of beef semitendinosus were investigated. All enhancement treatments decreased shear force by 25-35%, but negatively affected colour. Increased salt concentration yielded lower purge and cooking losses, and higher water holding capacity. The higher injection level reduced water binding properties, however, the loss in functionality with higher water addition was overcome with increased salt content. Freezing and subsequent thawing was generally detrimental to colour and water binding properties and tended to increase shear force. Freezing and subsequent thawing did not affect fluid release in steaks held for 1 day before analysis, but resulted in decreased water retention in samples held for 7 days. Holding vacuum packaged steaks for 7 days generally increased package purge and negatively affected colour parameters, although water binding characteristics were improved. Consumer panel results demonstrated a negative effect on juiciness and tenderness where meat subject to low salt/high injection was frozen then thawed - the low salt level was insufficient to maintain any positive effect of injection treatment. In general, salt/phosphate injection improved product acceptability and increased willingness to purchase.
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Moroney, N C; O'Grady, M N; O'Doherty, J V; Kerry, J P
2012-12-01
A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500 mg/kg feed; F, 420 mg/kg feed) for 21 days pre-slaughter, on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1mM FeSO₄) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) for up to 15 days at 4 °C, muscle pH, surface colour (CIE 'L*' lightness, 'a*' redness and 'b*' yellowness values) and microbiology (psychrotrophic and mesophilic counts, log CFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C>LF-SD>L/F-WS. A statistically significant reduction in lipid oxidation (Pfoods via the animal's diet. Copyright © 2012 Elsevier Ltd. All rights reserved.
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Mennecke, B E; Townsend, A M; Hayes, D J; Lonergan, S M
2007-10-01
This study utilizes an analysis technique commonly used in marketing, the conjoint analysis method, to examine the relative utilities of a set of beef steak characteristics considered by a national sample of 1,432 US consumers, as well as additional localized samples representing undergraduate students at a business college and in an animal science department. The analyses indicate that among all respondents, region of origin is by far the most important characteristic; this is followed by animal breed, traceability, animal feed, and beef quality. Alternatively, the cost of cut, farm ownership, the use (or nonuse) of growth promoters, and whether the product is guaranteed tender were the least important factors. Results for animal science undergraduates are similar to the aggregate results, except that these students emphasized beef quality at the expense of traceability and the nonuse of growth promoters. Business students also emphasized region of origin but then emphasized traceability and cost. The ideal steak for the national sample is from a locally produced, choice Angus fed a mixture of grain and grass that is traceable to the farm of origin. If the product was not produced locally, respondents indicated that their preferred production states are, in order from most to least preferred, Iowa, Texas, Nebraska, and Kansas.
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Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.
Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T
2004-03-25
Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.
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77 FR 16740 - Pacific Halibut Fisheries; Catch Sharing Plan
2012-03-22
...; (d) ``commercial fishing'' means fishing, the resulting catch of which is sold or bartered; or is intended to be sold or bartered, other than (i) sport fishing, (ii) treaty Indian ceremonial and... monitoring system transmitter that automatically determines a vessel's position and transmits it to a NMFS...
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75 FR 13024 - Pacific Halibut Fisheries; Catch Sharing Plan
2010-03-18
... system for guided charter vessels (75 FR 554) was also established January 5, 2010, for Areas 2C and 3A... resulting catch of which is sold or bartered; or is intended to be sold or bartered, other than (i) sport... fish processor; (t) ``VMS transmitter'' means a NMFS-approved vessel monitoring system transmitter that...
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76 FR 14300 - Pacific Halibut Fisheries; Catch Sharing Plan
2011-03-16
... a final rule implementing a Limited Access System for Guided Sport Charter Vessels in Alaska for... fishing, the resulting catch of which is sold or bartered; or is intended to be sold or bartered, other... monitoring system transmitter that automatically determines a vessel's position and transmits it to a NMFS...
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77 FR 5473 - Pacific Halibut Fisheries; Catch Sharing Plan
2012-02-03
... regulations in one Federal Register notice. Section 300.63(b)(1) of the current regulations provides that NMFS... primary directed sablefish fishery north of Point Chehalis, WA, in 2012 under the current preliminary IPHC... of the ESA because of the listing of yelloweye, canary, and bocaccio rockfish of the Puget Sound...
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78 FR 9660 - Pacific Halibut Fisheries; Catch Sharing Plan
2013-02-11
... accepted in Microsoft Word, Excel, or Adobe PDF file formats only. FOR FURTHER INFORMATION CONTACT: Sarah... the Sekiu River mouth, as defined by a line extending from 48[deg]17.30' N. lat., 124[deg]23.70' W... changes will have a disproportionate negative effect on small entities versus large entities. Based on the...
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Archeological Data Recovery at Darrow (16AN54), Ascension Parish, Louisiana.
1998-02-01
bones with cut marks are tabulated into steak (long bone segment ə inch thick), chop (vertebra segment ə inch thick), roast (segment >1 inch thick...clean as this wall." Many families raised chickens that picked at any grass that appeared. The Moxley family collected drinking water from the roof...retrieving them. Meals often consisted of gumbo and sweet potato pie. No recipes were used, but ingredients were combined 50 Archeological Data
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Luzardo, S; Woerner, D R; Geornaras, I; Engle, T E; Delmore, R J; Hess, A M; Belk, K E
2016-06-01
Two studies were conducted to evaluate the influence of packaging and production system (PS) on retail display life color (L*, a*, and b*), fatty acid profile (% of total fatty acids), lipid oxidation (thiobarbituric acid reactive substances; mg malondialdehyde/kg of muscle), vitamin E content (µg/g of muscle), and odor (trained panelists) during storage of LM. Four (or 3) different packaging treatments were applied to LM from steers fattened on grazing systems (Uruguayan) or on high-concentrate diets (U.S.). From fabrication to application of treatments, Uruguayan LM were vacuum packaged for air shipment and U.S. LM were also vacuum packaged and kept in a cooler until Uruguayan samples arrived. Treatments were applied 7 d after slaughter. In Exp. 1, treatments were vacuum packaging (VP), low-oxygen (O) modified atmosphere packaging (MAP) with nitrogen (N2) and carbon dioxide (MAP/CO), low-O MAP with N2 plus CO and carbon monoxide (MAP/CO), and VP plus an application of peroxyacetic acid (VP/PAA). In Exp. 2 block 1, treatments were VP, MAP/CO, and VP with ethyl-arginate HCl incorporated into the film as an antimicrobial agent (VP/AM). In Exp. 2 block 2, treatments were VP, MAP/CO, MAP/CO, and VP/AM. After 35 d storage, steaks were evaluated during simulated retail display for up to 6 d. In Exp. 1, Uruguayan steaks under MAP/CO had greater ( packaging treatments on d 6 of display in Exp. 1. Packaging × PS × time interaction was significant ( 0.05) were detected among both VP and MAP/CO in U.S. steaks at this time. No significant ( > 0.05) packaging × PS × time interaction was observed in Exp. 2. Only PS (both experiments) and time (Exp. 1) affected ( Packaging × PS, PS × time, and packaging × PS × time interactions were not significant ( > 0.05) for any of the fatty acids. Beef from Uruguayan had lower ( < 0.05) SFA and MUFA and greater ( < 0.05) PUFA and n-6 and n-3 fatty acid percentages than U.S. beef. Complexity of fresh meat postmortem chemistry
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1974-11-01
Dewatering Equipment . . . Dispensers • • • • • Egg -Processing Equipment . . . . . . . Fillers • • • • • • • • • • . . . . . Food-Forming Equipment...miscellaneous unit operations to be con· ducted in the CFPF. Such operations include opening and draining of cans:, egg breaking, nut chopping, and...Jitney (with load scale) • Silent cutter • Dicer • Chunker • Loaf former • Patty former • Meatball former • Salisbury steak former • Walk-in
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Coping Flexibility: Influencing Appraisals of Stress
1992-09-25
organism was exposed to fear- inducing stimuli (Cannon and de la Paz, 1911 ). The substance Wsympathin", later to be named epinephrine, was identified...coping repertoire must playa role in this process. Rigid application of problem-focused coping across controllable and uncontrollable situations may...cabbage :e a splice C a steak D a paper box .::. a fish 3. To stop severe bleeding A a razor blade B a lima bean C a light bulb D a shoe E
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Ingredients derived from the slaughter of bovines in dog food
Loureiro, Karina De Carli; Haese, Douglas; Kill, João Luís; Pires, Achicine Furno; Fernandes, Danieli Rankel; Colnago, Geraldo Luiz; Lucas, Wendius Henrique; Gama, Gabriela Oliveira
2017-01-01
ABSTRACT: This study evaluated the nutritional levels, apparent digestibility coefficients, and faecal characteristics of dogs fed with four by-products from bovine slaughter: testicles, residue sirloin steak, trachea, and liver. Ingredients were processed and packed in tins for heat treatment in autoclaves. For the digestibility and faeces quality, ingredients were mixed with a reference diet (commercial food) in the proportion of 30g kg-1 test ingredient and 70g kg-1 reference diet (as dry ...
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Analysis of Decisions Made Using the Analytic Hierarchy Process
2013-09-01
country petroleum pipelines (Dey, 2003), deciding how best to manage U.S. watersheds (De Steiguer, Duberstein, and Lopes, 2003), and the U. S. Army...many benefits to its use. Primarily these fall under the heading of managing chaos. Specifically, the AHP is a tool that can be used to simplify and...originally. The commonly used scenario is this: the waiter asks if you want chicken or fish, and you reply fish. The waiter then remembers that steak is
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Lundebye, A-K; Hove, H; Måge, A; Bohne, V J B; Hamre, K
2010-12-01
Several synthetic antioxidants are authorized for use as feed additives in the European Union. Ethoxyquin (EQ) and butylated hydroxytoluene (BHT) are generally added to fish meal and fish oil, respectively, to limit lipid oxidation. The study was conducted to examine the concentrations of EQ, BHT and butylated hydroxyanisole (BHA) in several commercially important species of farmed fish, namely Atlantic salmon, halibut and cod and rainbow trout, as well as concentrations in fish feed. The highest levels of BHT, EQ and BHA were found in farmed Atlantic salmon fillets, and were 7.60, 0.17 and 0.07 mg kg(-1), respectively. The lowest concentrations of the synthetic antioxidants found were in cod. The concentration of the oxidation product ethoxyquin dimer (EQDM) was more than ten-fold higher than the concentration of parent EQ in Atlantic salmon halibut and rainbow trout, whereas this dimer was not detected in cod fillets. The theoretical consumer exposure to the synthetic antioxidants EQ, BHA and BHT from the consumption of farmed fish was calculated. The contribution of EQ from a single portion (300 g) of skinned fillets of the different species of farmed fish would contribute at most 15% of the acceptable daily intake (ADI) for a 60 kg adult. The consumption of farmed fish would not contribute measurably to the intake of BHA; however, a 300 g portion of farmed Atlantic salmon would contribute up to 75% of the ADI for BHT.
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Zając, Marzena; Kącik, Sławomir; Palka, Krystyna; Widurek, Paweł
2015-01-01
Combi ovens are used very often in restaurants to heat up food. According to the producers the equipment allows to cook meat portions which are more tender and flavoursome comparing to conventional cooking techniques. Beef steaks from muscles semitendinosus and biceps femoris were cooked in convection-steam oven at three humidity levels: 10, 60 and 100%. Chemical composition, including total and insoluble collagen content and cook losses were analysed along with the texture and colour parameters. M. biceps femoris was the hardest and the most chewy at 100% steam saturation level and hardness measured for m. semitendinosus was the lowest at 10% of vapour injection. Changing the steam conditions in the oven chamber did not affect the detectable colour differences of m. biceps femoris, but it was significant for m. semitendinosus. Applying 100% steam saturation caused higher cook losses and the increase of insoluble collagen fractions in both analysed muscles. The results are beneficial for caterers using steam-convection ovens in terms of providing evidence that the heating conditions should be applied individually depending on the muscle used. The tenderness of m. semitendinosus muscle cooked at 10% steam saturation level was comparable to the tenderness obtained for the same muscle aged for 10 days and cooked with 100% steam saturation. Steaks from m. biceps femoris muscle should be cooked with maximum 60% saturation level to obtain higher tenderness.
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JAY, J M
1962-05-01
From 34 retail grocery stores and meat markets, 209 samples of nonfrozen meats were obtained and analyzed for coagulase-positive Staphylococcus aureus, employing six selective media. Sixty-seven (38.7%) of 173 samples obtained from 27 stores yielded S. aureus. No coagulase-positive S. aureus was isolated from 36 samples obtained from 7 of the stores. The 67 meats yielded 272 isolates from 10 different kinds of meats. There were 162 physiological strains represented when classified by store and 36 strains classified without regard to store of origin. The larger stores yielded fewer meats with staphylococci than the smaller stores. The meats from which S. aureus was recovered in the order of frequency of percentage recovery are as follows: chicken, pork liver, fish, spiced ham, round beef steak, hamburger, beef liver, pork chops, veal steak, and lamb chops. The following seven meats did not yield staphylococci: bologna, shucked oysters, olive and pickle loaf, salami, wieners, and chopped ham. Eighty-eight per cent of the isolates produced pigment, 85% were gelatinase positive, only 1 strain failed to form a precipitate on egg yolk agar, 92% formed deoxyribonuclease, 87% produced bound coagulase, 91% produced the alpha-hemolysin, 70% the delta-, 22% the beta-, and 6% were nil in this regard. The isolates are compared with hospital and other food strains, and their possible source in the meats is discussed.
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An end-to-end assessment of range uncertainty in proton therapy using animal tissues
Zheng, Yuanshui; Kang, Yixiu; Zeidan, Omar; Schreuder, Niek
2016-11-01
Accurate assessment of range uncertainty is critical in proton therapy. However, there is a lack of data and consensus on how to evaluate the appropriate amount of uncertainty. The purpose of this study is to quantify the range uncertainty in various treatment conditions in proton therapy, using transmission measurements through various animal tissues. Animal tissues, including a pig head, beef steak, and lamb leg, were used in this study. For each tissue, an end-to-end test closely imitating patient treatments was performed. This included CT scan simulation, treatment planning, image-guided alignment, and beam delivery. Radio-chromic films were placed at various depths in the distal dose falloff region to measure depth dose. Comparisons between measured and calculated doses were used to evaluate range differences. The dose difference at the distal falloff between measurement and calculation depends on tissue type and treatment conditions. The estimated range difference was up to 5, 6 and 4 mm for the pig head, beef steak, and lamb leg irradiation, respectively. Our study shows that the TPS was able to calculate proton range within about 1.5% plus 1.5 mm. Accurate assessment of range uncertainty in treatment planning would allow better optimization of proton beam treatment, thus fully achieving proton beams’ superior dose advantage over conventional photon-based radiation therapy.
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Small-scale fisheries in Greenlandic planning
DEFF Research Database (Denmark)
Jacobsen, Rikke Becker
2013-01-01
This article analyses an ongoing planning process in Greenlandic fisheries governance aiming to reform the coastal Greenland halibut fishery. It examines the way certain truths about this fishery and the need for reform are produced up to and in the final policy document ‘regulation concerning...... could also be understood as primarily a problem to a certain ‘governmentality’ mode of governance. Whereas some fishery studies document how governmentality modes of governance in fisheries succeeds in transforming subjectivities, this study offers a view into the process that might go before successful...
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1998-01-01
The swordfish, Xiphias gladius, is a large migratory oceanic species. It is widely distributed in tropical, temperate, and sometimes cold waters of all oceans, and is usually found in areas with sea-surface temperatures above 13°C. It can reach a maximum size of 540 kg, and is a favorite food fish in many countries. It is excellent for steaks, canning, or teriyaki, the Japanese dish of meat grilled with sugar, soy sauce, and rice wine. Swordfish is harvested commercially throughout its ...
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The Billingsley Dairy: A Family Enterprise in the Prado Basin. CA-RIV- 3508-H
1990-06-01
closer than 50 feet from the milk house and shall be properly graded and drained. Feed racks, calf, bull, hog and chicken pens, horse stables, horse...blade) roast , 2 1/8 inches thick. One saw cut rib, as for short ribs, 3 5/16 inches long. One saw cut round bone, as for round steak, 5/8 inch thick. One...saw cut proximal humerus, as for pot roast , 2 inches, from Structure 6. Immature humerus, handsaw cut, from STP-11. Tibial tarsal and immature
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Econometric Model for Optimizing Troop Dining Facility Operations (The Army Master Menu Study).
1982-11-01
is preferred to another recipe which is selected at random. In- tuitively, it is clear that a recipe such as fried chicken is much more acceptable...Table 6-1. Acceptability of Steak and Chicken versus Liver and Chicken Recipe Acceptability Probability of rejection Fried chicken 65% .35 Grilled... RECIPE L-9 IEEEF POT ROAST I OS SERVD IN T HE FCLLOMING MENUS:0-JO9 0-GR8T TOTAL TMES SERVED A. *RCIPE L-9- SGINGER POT ROAST I IS SLRVED IN THE
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Prostate Cancer Research Training in Health Disparities for Undergraduates (PCaRT)
2011-03-01
PORTION SIZE EACH TIME NIL NO RARE OCCAS SIONS SOME TIMES OTHER DAY DAILY MANY TIMES Chicken , Hen Turkey / Roast Turkey Smoked Poultry Duck 1/16 1/8...pc Beef/Steak, Roast beef Lamb, Goat Pork, Pork chop, Ham Smoked pork Bush meat * # M1/M3/Pc, # Kp Pig feet, Cow leg, Skin...65 years Chicken Rarely Sometimes Frequently 3(2.8) 57 (52.3) 49 (45.0) 5 (6.7) 36 (48.0) 34 (45.3) 0 (0.0) 30 (55.6) 24 (44.4) Beef ** Rarely
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Tray Pack Prototype Plant Design
1986-06-01
Creamed Corn o Eggs w/Ham o Blueberry Dessert o Chicken ala king o Cherry Dessert * Egg Loaf w/Mushrooms* o Potato Salad * Orange Nut Cake* * Cherry...Steak o Pork Slices w/Gravy o Turkey Sl.w/Gravy o Swedish Meatballs o Ham Slices o Beef Pot Roast o Franks in Brine o Spaghetti w/ Meatballs o...Beef Tips w/Gravy * Egg Loaf w/Cheese* o Beef and Macaroni o Escalloped Potat. o Spanish Rice 2 6w % % P EI, o Beans w/Pork o Macaroni Salad o
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1983-10-01
Sandwiches, steaks, hamburgers, meatball sandwiches, braised sirloin tip etc. Beef and beef products are a major source of saturated fat in the American...SELECTIONS (Approx 2,500 cal) FOOD GROUP Total Servings Per Day MILK 4 Cups MEAT (Fish, Poultry, Cheese or Eggs ) 5 Ounces of edible meat without bone or fat... MEATBALL SANDWICHES W/ 17.7% 75.2% ITALIAN SAUCE A 5.2% B 12.5% C 7.2% D 4 4 . 5 % E 30.0, 15.6% 68.9% 53. DO-IT-YOURSELF POORBOY A 5.2% B 10.4% C 15.5
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Dynamic characteristics of far-field radiation of current modulated phase-locked diode laser arrays
Elliott, R. A.; Hartnett, K.
1987-01-01
A versatile and powerful streak camera/frame grabber system for studying the evolution of the near and far field radiation patterns of diode lasers was assembled and tested. Software needed to analyze and display the data acquired with the steak camera/frame grabber system was written and the total package used to record and perform preliminary analyses on the behavior of two types of laser, a ten emitter gain guided array and a flared waveguide Y-coupled array. Examples of the information which can be gathered with this system are presented.
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DEFF Research Database (Denmark)
Ljungqvist, Martin Georg; Dissing, Bjørn Skovlund; Nielsen, Michael Engelbrecht
capturing, tricolour CIELAB measurement, and manual SalmoFan inspection. Furthermore it was tested whether the best predictions come from measurements of the steak or the fillet of the fish. Methods used for classication were linear discriminant analysis (LDA), quadratic discriminant analysis (QDA......The goal of this study was to investigate if it is possible to differentiate between rainbow trout (Oncorhynchus mykiss) having been fed with natural or synthetic astaxanthin. Three different techniques were used for visual inspection of the surface colour of the fish meat: multi-spectral image...
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Podnikatelský plán tematicky zaměřené restaurace
Kűchler, Jiří
2016-01-01
The topic of the thesis is creating a business plan for a theme restaurant in the town of Zlín, the concept of the restaurant being a steak restaurant in North American style. The thesis consists of two parts - theoretical and practical. The theoretical part starts with addressing issues connected with the entrepreneur and entrepreneurship briefly and goes on to analyze the essence of the business plan and the principles which should be followed when drawing a plan up. Last but not least foll...
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Perelló, Gemma; Martí-Cid, Roser; Llobet, Juan M; Domingo, José L
2008-12-10
The effects of cooking processes commonly used by the population of Catalonia (Spain) on total arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) concentrations in various foodstuffs were investigated. All food samples were randomly acquired in local markets, big supermarkets, and grocery stores of Reus (Catalonia). Foods included fish (sardine, hake, and tuna), meat (veal steak, loin of pork, breast and thigh of chicken, and steak and rib of lamb), string bean, potato, rice, and olive oil. For each food item, two composite samples were prepared for metal analyses, whose levels in raw and cooked (fried, grilled, roasted, and boiled) samples were determined by inductively coupled plasma-mass spectrometry (ICP-MS). The highest concentrations of As, Hg, and Pb (raw and cooked samples) were mainly found in fish, with a clear tendency, in general, to increase metal concentrations after cooking. However, in these samples, Cd levels were very close to their detection limit. In turn, the concentrations of metals in raw and cooked meat samples were detected in all samples (As) or only in a very few samples (Cd, Hg, and Pb). A similar finding corresponded to string beans, rice, and olive oil, while in potatoes, Hg could not be detected and Pb only was detected in the raw samples. In summary, the results of the present study show that, in general terms, the cooking process is only of a very limited value as a means of reducing metal concentrations. This hypothetical reduction depends upon cooking conditions (time, temperature, and medium of cooking).
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1975-02-01
beef -- 300 0 23 Roast pork 172-186 78-86 - - 44,000 0 24 Roast pork 172-186 78-86 128-132 53-56 250 0 26 Creamed chicken 9,300 0 28 Roast pork...pork 150-170 66-77 120-130 49-54 37 Roast pork 122 50 42 Ham 126-142 52-61 43 Baked chicken 188 87 134 57 45 Pork 114 46 48 Turkey ro ll 168 76...1200 Roast beef (South Post) 144 62 Roast pork (South Post) 136 58 1650 Fried chicken -cream sauce (26) 132-140 56-60 Steak 130- 140 54-60 Fried
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Determination of Optimal Portion Size for Hot Combat Rations
1986-07-12
slices 18 058 Creamed Ground Beef 12 1 cup 12K 18c 18C 062 Pork Sausage Links 30 3 links 073 Scrambled Eggs /Ham 20 i cut 4x5 or scrambled...Gravy 20 3 slices 18 027 Stuffed Peppers 8 2 peppers NA 006 Swedish Meatballs 15 2 meatballs 12 106 Chicken/Noodles 12 1 cup 12 107 Chicken Cacciatore...1/2 cups NA 005 Lasagna 12 cut 3x4 12 016 Spaghetti/ Meatballs 8 1-1/2 cups incl 2 meatballs NA 036 Beef Swiss Steak/Gravy 14 1 slice 12 112
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Changing the S and MA [Safety and Mission Assurance] Paradigm
Malone, Roy W., Jr.
2010-01-01
Objectives: 1) Optimize S&MA organization to best facilitate Shuttle transition in 2010, successfully support Ares developmental responsibilities, and minimize the impacts of the gap between last Shuttle flight and start of Ares V Project. 2) Improve leveraging of critical skills and experience between Shuttle and Ares. 3) Split technical and supervisory functions to facilitate technical penetration. 4) Create Chief Safety and Mission Assurance Officer (CSO) stand-alone position for successfully implementation of S&MA Technical Authority. 5) Minimize disruption to customers. 6) Provide early involvement of S&MA leadership team and frequent/open communications with S&MA team members and steak-holders.
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Marine Spatial Planning Makes Room for Offshore Aquaculture in a Crowded Coastal Zone
Stevens, J.
2016-12-01
Offshore aquaculture is an emerging industry predicted to contribute significantly to global seafood production and food security. However, aquaculture farms can generate conflicts by displacing existing ocean user groups and impacting ecosystems. Further, there are multiple farm types with different seafood species, productivity levels and impacts. Thus, it is important to strategically and simultaneously plan farm type and location in relation to the seascape in order to most effectively maximize aquaculture value while also minimizing conflicts and environmental impacts. We address this problem and demonstrate the value of multi-objective planning with a case study that integrates bioeconomic modeling with ecosystem service tradeoff analysis to inform the marine spatial planning (MSP) of mussel, finfish and kelp aquaculture farms in the already-crowded Southern California Bight (SCB) ecosystem. We considered four user groups predicted to conflict with or be impacted by the three types of aquaculture: wild-capture fisheries, ocean viewshed from coastal properties, marine benthic habitat protection, and risk of disease outbreak between farms. Results indicate that significant conflicts and impacts, expected under conventional planning, can be reduced by strategic planning. For example, 28% of potential mussel farm sites overlap with wild-capture halibut fishery grounds, yet MSP can enable mussel aquaculture to generate up to a third of its total potential industry value without impacting halibut fishery yield. Results also highlight hotspot areas in the SCB most appropriate for each type of aquaculture under MSP, as well as particular mussel, finfish and kelp aquaculture spatial plans that align with legislative regulations on allowable impacts from future aquaculture farms in California. This study comprehensively informs aquaculture farm design in the SCB, and demonstrates the value of multi-objective simultaneous planning as a key component in MSP.
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Sullivan, Rennie; Hedges, Kevin J.
2018-01-01
The Greenland Shark (Somniosus microcephalus) is the most common bycatch in the Greenland halibut (Reinhardtius hippoglossoides) bottom longline fishery in Cumberland Sound, Canada. Historically, this inshore fishery has been prosecuted through the ice during winter but winter storms and unpredictable landfast ice conditions since the mid-1990s have led to interest in developing a summer fishery during the ice-free season. However, bycatch of Greenland shark was found to increase substantially with 570 sharks captured during an experimental Greenland halibut summer fishery (i.e., mean of 6.3 sharks per 1,000 hooks set) and mortality was reported to be about 50% due in part to fishers killing sharks that were severely entangled in longline gear. This study investigated whether the SMART (Selective Magnetic and Repellent-Treated) hook technology is a practical deterrent to Greenland shark predation and subsequent bycatch on bottom longlines. Greenland shark feeding behavior, feeding kinematics, and variables affecting entanglement/disentanglement and release are also described. The SMART hook failed to deter Greenland shark predation, i.e., all sharks were captured on SMART hooks, some with more than one SMART hook in their jaw. Moreover, recently captured Greenland sharks did not exhibit a behavioral response to SMART hooks. In situ observations of Greenland shark feeding show that this species uses a powerful inertial suction mode of feeding and was able to draw bait into the mouth from a distance of 25–35 cm. This method of feeding is suggested to negate the potential deterrent effects of electropositive metal and magnetic alloy substitutions to the SMART hook technology. The number of hooks entangled by a Greenland shark and time to disentangle and live-release a shark was found to increase with body length.
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Grant, Scott M; Sullivan, Rennie; Hedges, Kevin J
2018-01-01
The Greenland Shark ( Somniosus microcephalus ) is the most common bycatch in the Greenland halibut ( Reinhardtius hippoglossoides ) bottom longline fishery in Cumberland Sound, Canada. Historically, this inshore fishery has been prosecuted through the ice during winter but winter storms and unpredictable landfast ice conditions since the mid-1990s have led to interest in developing a summer fishery during the ice-free season. However, bycatch of Greenland shark was found to increase substantially with 570 sharks captured during an experimental Greenland halibut summer fishery (i.e., mean of 6.3 sharks per 1,000 hooks set) and mortality was reported to be about 50% due in part to fishers killing sharks that were severely entangled in longline gear. This study investigated whether the SMART (Selective Magnetic and Repellent-Treated) hook technology is a practical deterrent to Greenland shark predation and subsequent bycatch on bottom longlines. Greenland shark feeding behavior, feeding kinematics, and variables affecting entanglement/disentanglement and release are also described. The SMART hook failed to deter Greenland shark predation, i.e., all sharks were captured on SMART hooks, some with more than one SMART hook in their jaw. Moreover, recently captured Greenland sharks did not exhibit a behavioral response to SMART hooks. In situ observations of Greenland shark feeding show that this species uses a powerful inertial suction mode of feeding and was able to draw bait into the mouth from a distance of 25-35 cm. This method of feeding is suggested to negate the potential deterrent effects of electropositive metal and magnetic alloy substitutions to the SMART hook technology. The number of hooks entangled by a Greenland shark and time to disentangle and live-release a shark was found to increase with body length.
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Ichthyophonus in sport-caught groundfishes from southcentral Alaska.
Harris, Bradley P; Webster, Sarah R; Wolf, Nathan; Gregg, Jacob L; Hershberger, Paul K
2018-05-07
This report of Ichthyophonus in common sport-caught fishes throughout the marine waters of southcentral Alaska represents the first documentation of natural Ichthyophonus infections in lingcod Ophiodon elongates and yelloweye rockfish Sebastes ruberrimus. In addition, the known geographic range of Ichthyophonus in black rockfish S. melanops has been expanded northward to include southcentral Alaska. Among all species surveyed, the infection prevalence was highest (35%, n = 334) in Pacific halibut Hippoglossus stenolepis. There were no gross indications of high-level infections or clinically diseased individuals. These results support the hypothesis that under typical conditions Ichthyophonus can occur at high infection prevalence accompanied with low-level infection among a variety of fishes throughout the eastern North Pacific Ocean, including southcentral Alaska.
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Wulf, D M; Romans, J R; Costello, W J
1994-01-01
Packers/processors, supermarket meat managers, and restaurant meat purchasers were surveyed to determine industry utilization of the beef wholesale rib. Nine packer/processors representing > 52% of the U.S. steer-heifer slaughter reported that more than two-thirds (68.5%) of the ribs were wholesaled as ribeye, lip-on (IMPS 112A) subprimals and that its predominance in the market makes it the standard for pricing. For merchandising variations of this cut (e.g., ribeye, lip-off), packer prices are adjusted to lip-on bases according to the relative yield. Excess fat was the most common complaint about ribeye steaks, reported by 78% of the packer/processors. In particular, 71% of them reported the "kernel" fat near the center of a ribeye steak between the longissimus and spinalis dorsi muscles is quite difficult to trim out and represents the greatest problem in merchandising. Forty-two percent of supermarket meat managers and 58% of restaurant meat purchasers thought the fat content of beef ribeyes discouraged consumers from purchasing all beef. Kernel fat was specifically cited by 36% of the restaurateurs. Alternative merchandising strategies should be employed to minimize the negative value effects of kernel fat. Even with excess fat being a concern to approximately half of the beef rib buyers, most still bought lip-on ribeyes and trimmed excess fat away. Apparently, they made this choice of lower price per weight, even though price per trimmed serving might be similar to lip-off ribeyes. Excess fat is being transported from packer/processor to buyers in the form of lip-on ribeyes because of the price relationships.(ABSTRACT TRUNCATED AT 250 WORDS)
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Claus, James R; Du, Chen
2013-11-01
Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19d; frozen, 39d). Fresh NEF increased (PMeat age influenced NEF color. Intact NEF maintained acceptable red color throughout display. Residual nitrite and nitrate associated with fresh NEF and nitrate in NEF cooked LL were found (Pmeat age and muscle differences. NEF packaging has potential to extend fresh beef color display life. NEF appears to offer the opportunity to display bright red beef in frozen display by limiting typical effects of photooxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.
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Development of a High Resolution X-ray Spectrometer on the National Ignition Facility
Gao, L.; Kraus, B.; Hill, K. W.; Bitter, M.; Efthimion, P.; Schneider, M. B.; Chen, H.; Ayers, J.; Liedahl, D.; Macphee, A. G.; Le, H. P.; Thorn, D.; Nelson, D.
2017-10-01
A high-resolution x-ray spectrometer has been designed, calibrated, and deployed on the National Ignition Facility (NIF) to measure plasma parameters for a Kr-doped surrogate capsule imploded at NIF conditions. Two conical crystals, each diffracting the He α and He β complexes respectively, focus the spectra onto a steak camera photocathode for time-resolved measurements with a temporal resolution of NIF experimental results will also be discussed. This work was performed under the auspices of the U.S. Department of Energy by Princeton Plasma Physics Laboratory under contract DE-AC02-09CH11466 and by Lawrence Livermore National Laboratory under contract DE-AC52-07NA27344.
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Energy Technology Data Exchange (ETDEWEB)
Boonyanuwat, K. [Beef Cattle Research and Development Group, Division of Animal Husbandry, Department of Livestock Development, Bangkok (Thailand)], E-mail: kalayabo@yahoo.com; Sirisom, P [Tak Livestock Breeding and Research Center, Meung (Thailand); Putharatanung, A [Nongkwang Livestock Research and Breeding Center, Photharam (Thailand)
2009-07-01
The rural innovation research and development (R and D) in beef cattle genetics, biotechnology, climate science and production systems, supported profitable and sustainable beef cattle production in Thailand. Department of Livestock Development (DLD) undertakes R and D to achieve continuous improvement in genetics, production technologies to improve productivity, profitability and sustainability of beef cattle production and quality of products. Efficiencies were achieved through improvements in genetics, nutrition and grazing management, use of information, meat science, and reduction in ruminant methane production. This function was essential to maintain long-term production competitiveness and achieve sustained economic growth in rural Thailand, where the beef cattle production was the important livestock production, accounting for 36.99% of the value of livestock production in Thailand. Molecular, quantitative genetics, and biotechnology tool were being combined in the development of genetic improvement. In 2006, beef meat was imported 1,842.53 thousand tons (0.41% of all consumption, 120.84 baht/kg). For the big size cattle, such as Tak cattle, Kabinburi cattle (Thai synthetic breeds by DLD, Tak = 62.5 Charoles-Brahman, Kabinburi = 50 Simental- Brahman), and cross breed cattle, they were in fattening period for 6-12 month. Fattening group, they were raised for restaurant, hotel, super market, and steak house. Data were collected from 2 parts: 1) 354 cattle of experimental trial in DLD part, and 2) 492 fattening cattle of small holders in Tak province and Nakorn Pathom province during October 2004-September 2007. Data collecting was separated into 2 parts (performance data and reference). Data were adjusted by group location month and year to analyze for growth, carcass performance and economic performances). There were 5 breeds of fattening beef cattle: 1) Thai Native, 2) Thai Brahman, 3) Kabinburi, 4) Tak, and 5) Tajima-Native. The first group was around 41
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The effect of maturation on the configuration of pristane in sediments and petroleum
Patience, R. L.; Rowland, S. J.; Maxwell, J. R.
1978-01-01
The absolute stereochemistry of pristane in a sample of contemporary marine zooplankton, Messel shale (Germany) and Djatibarang (Java) crude has been determined by gas chromatographic methods. The relative stereochemistry in Irati shale (Brazil), Green River (U.S.) crude, Halibut (Australia) crude has also been determined, and confirmed for a sample of the Green River shale. The stereoisomer distributions indicate a loss of stereospecificity of the phytol-derived 6(R), 10(S) pristane with increasing geological maturation. For example, the least mature geological sample, the Eocene Messel shale, contains solely the 6(R), 10(S) isomer, whereas a mature sample, Djatibarange crude, contains 50% of the 6(R), 10(S) isomer and 25% of each of the 6(R), 10(R) and 6(S), 10(S) isomers.
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Rahmawaty, Setyaningrum; Lyons-Wall, Philippa; Batterham, Marijka; Charlton, Karen; Meyer, Barbara J
2014-02-01
The aim of this study was to examine food patterns of Australian children ages 9 to 13 y in relation to ω-3 long-chain polyunsaturated fatty acid (ω-3 LCPUFA) intake. Secondary analysis was conducted on nationally representative food data of 1110 Australian children ages 9 to 13 y (525 boys and 585 girls) that was obtained using two 24-h recalls. Principle component factor analysis was used to identify food patterns. Discriminant function analysis was used to identify the relationship between the food patterns and total ω-3 LCPUFA intake. Four major food patterns emerged for each sex. For boys these were labeled: "snack foods," "soft drinks," "vegetables," and "pork and meat chops, steak, and mince." For girls they were labeled: "vegetables," "take-away," "tea, coffee, iced coffee drinks" and "canned meals and soup." Fish consumption bought from take-away outlets was more frequently consumed in the "soft drink" (r = 0.577) and take-away (r = 0.485) food pattern in boys and girls, respectively. In contrast, fish prepared at home was more often consumed in "vegetables" in both boys (r = 0.018) and girls (r = 0.106), as well as in the "pork and meat chops, steak and mince" food pattern in boys (r = 0.060). There was a trend that in boys, the "vegetables" group discriminated children who consumed ω-3 LCPUFA levels similar to adequate intakes (AI) (P = 0.067), whereas in girls, the take-away food pattern discriminated for being a fish consumer (P = 0.060). Dietary patterns associated with a high consumption of vegetables and "take-aways" food that include meat and fish are likely to positively influence dietary ω-3 LCPUFA intake in Australian children. Copyright © 2014 Elsevier Inc. All rights reserved.
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Wallace, Alison; Eady, Sarah; Drummond, Lynley; Hedderley, Duncan; Ansell, Juliet; Gearry, Richard
2017-06-22
'Hayward' kiwifruit anecdotally are associated with improved gastrointestinal comfort following the consumption of high protein meals, possibly because of the presence of a protease enzyme, actinidin. The study aimed to use SmartPill™ technology to investigate the acute effect of kiwifruit with actinidin ( Actinidia chinensis var. deliciosa 'Hayward') and kiwifruit without actinidin ( A. chinensis var. chinensis 'Hort16A') on digestion of a large protein meal. Ten healthy male subjects were recruited. The participants attended the clinic three times, having fasted overnight. They consumed a test meal consisting of 400 g lean steak and two 'Hort16A' or two 'Hayward kiwifruit'. Subjects completed visual analogue scales (VAS) by rating feelings of hunger, satisfaction, fullness, and comfort and swallowed a SmartPill™ before completing further VAS scales. After 5 h, participants consumed an ad libitum lunch to assess satiety. SmartPill™ transponders were worn for five days. There were no significant differences in gastric emptying time, small bowel, or colonic transit time between the two kiwifruit arms of the study measured by SmartPill™. Similarly, no significant differences were observed in VAS satiety measures or energy consumption at the ad libitum meal. However, the measurement of overall gastric comfort tended to be lower, and bloating was significantly reduced following the consumption of the steak meal with 'Hayward' kiwifruit ( p small pilot study suggests that it is less likely to measure gastric emptying effectively following a high protein meal, as it may be delayed because of the meal's physical consistency. However, green kiwifruit, containing actinidin, may reduce bloating and other measures of gastric discomfort in healthy males. Possible future studies could use repeated measures with more readily digested protein and larger numbers of participants.
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Directory of Open Access Journals (Sweden)
Hannah N Phillips
Full Text Available Meat from Holstein and crossbred organic dairy steers finished on winter rye and winter wheat pastures was evaluated and compared for meat quality, fatty acid and amino acid profiles, and consumer acceptability. Two adjacent 4-ha plots were established with winter rye or winter wheat cover crops in September 2015 at the University of Minnesota West Central Research and Outreach Center (Morris, MN. During spring of 2015, 30 steers were assigned to one of three replicate breed groups at birth. Breed groups were comprised of: Holstein (HOL; n = 10, crossbreds comprised of Montbéliarde, Viking Red, and HOL (MVH; n = 10, and crossbreds comprised of Normande, Jersey, and Viking Red (NJV; n = 10. Dairy steers were maintained in their respective replicate breed group from three days of age until harvest. After weaning, steers were fed an organic total mixed ration of organic corn silage, alfalfa silage, corn, soybean meal, and minerals until spring 2016. Breed groups were randomly assigned to winter rye or winter wheat and rotationally grazed from spring until early summer of 2016. For statistical analysis, independent variables were fixed effects of breed, forage, and the interaction of breed and forage, with replicated group as a random effect. Specific contrast statements were used to compare HOL versus crossbred steers. Fat from crossbreds had 13% greater omega-3 fatty acids than HOL steers. Furthermore, the omega-6/3 ratio was 14% lower in fat from crossbreds than HOL steers. For consumer acceptability, steaks from steers grazed on winter wheat had greater overall liking than steers grazed on winter rye. Steak from crossbreeds had greater overall liking than HOL steers. The results suggest improvement in fatty acids and sensory attributes of beef from crossbred dairy steers compared to HOL steers, as well as those finished on winter wheat compared to winter rye.
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Phillips, Hannah N; Heins, Bradley J; Delate, Kathleen; Turnbull, Robert
2017-01-01
Meat from Holstein and crossbred organic dairy steers finished on winter rye and winter wheat pastures was evaluated and compared for meat quality, fatty acid and amino acid profiles, and consumer acceptability. Two adjacent 4-ha plots were established with winter rye or winter wheat cover crops in September 2015 at the University of Minnesota West Central Research and Outreach Center (Morris, MN). During spring of 2015, 30 steers were assigned to one of three replicate breed groups at birth. Breed groups were comprised of: Holstein (HOL; n = 10), crossbreds comprised of Montbéliarde, Viking Red, and HOL (MVH; n = 10), and crossbreds comprised of Normande, Jersey, and Viking Red (NJV; n = 10). Dairy steers were maintained in their respective replicate breed group from three days of age until harvest. After weaning, steers were fed an organic total mixed ration of organic corn silage, alfalfa silage, corn, soybean meal, and minerals until spring 2016. Breed groups were randomly assigned to winter rye or winter wheat and rotationally grazed from spring until early summer of 2016. For statistical analysis, independent variables were fixed effects of breed, forage, and the interaction of breed and forage, with replicated group as a random effect. Specific contrast statements were used to compare HOL versus crossbred steers. Fat from crossbreds had 13% greater omega-3 fatty acids than HOL steers. Furthermore, the omega-6/3 ratio was 14% lower in fat from crossbreds than HOL steers. For consumer acceptability, steaks from steers grazed on winter wheat had greater overall liking than steers grazed on winter rye. Steak from crossbreeds had greater overall liking than HOL steers. The results suggest improvement in fatty acids and sensory attributes of beef from crossbred dairy steers compared to HOL steers, as well as those finished on winter wheat compared to winter rye.
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A System for the Preference Evaluation of Cycle Menus
1974-10-01
Preference Function: PCI) = K, + K-, (Ion T) + K3 (log T) 2 Food K| Kv Ki 0 p rmax ENTREES i Chicken 5.61 2.45 -.61 .99 8.04 2 Chicken a la King 4.18...2.07 -.42 .98 6.53 3 Chicken Cacciatore 2.95 1.39 -.25 .98 4.65 4 Fried Chicken 5.73 2.33 -.54 .99 8.16 5 Turkey 4.89 2.49 -.51 .99 7.72 6 Turkey...49 .98 8.40 10 Pepper Steak 4.35 2.14 -.48 .99 6.62 II Pot Roast 4.66 2.50 -..51 .98 7.47 12 Roast Beef 4.68 2.60 -.58 .99 7.47 13 Salisbury
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AFSC/FMA/North Pacific Groundfish and Halibut Observer Program, Post 2008 Fishery Statistics.
National Oceanic and Atmospheric Administration, Department of Commerce — Data collected by the ATLAS Client and transmitted electronically or by fax to the AFSC are loaded into production transaction tables which are the source data for...
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Effect of anaerobiosis on indigenous microorganisms in blackwater with fish offal as co-substrate
DEFF Research Database (Denmark)
Gunnarsdottir, Ragnhildur; Heiske, Stefan; Jensen, Pernille Erland
2014-01-01
resistant bacteria were reduced in the anaerobic samples in the beginning of the study but increased towards the end of it. The opposite pattern was observed in the aerobic samples, with a growth in the beginning followed by a reduction. During the anaerobic digestion tetracycline resistant bacteria showed......The aim of this study was to compare the effect of mesophilic anaerobic digestion with aerobic storage on the survival of selected indigenous microorganisms and microbial groups in blackwater, including the effect of addition of Greenlandic Halibut and shrimp offal. The methane yield...... of the different substrate mixtures was determined in batch experiments to study possible correlation between methanogenic activity in the anaerobic digesters and reduction of indigenous microorganisms in the blackwater. By the end of the experiments a recovery study was conducted to determine possible injury...
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Ichthyophonus in sport-caught groundfishes from southcentral Alaska
Harris, Bradley P.; Webster, Sarah R.; Wolf, Nathan; Gregg, Jacob L.; Hershberger, Paul
2018-01-01
This report of Ichthyophonus in common sport-caught fishes throughout the marine waters of southcentral Alaska represents the first documentation of natural Ichthyophonus infections in lingcod Ophiodon elongates and yelloweye rockfish Sebastes ruberrimus. In addition, the known geographic range of Ichthyophonus in black rockfish S. melanops has been expanded northward to include southcentral Alaska. Among all species surveyed, the infection prevalence was highest (35%, n = 334) in Pacific halibut Hippoglossus stenolepis. There were no gross indications of high-level infections or clinically diseased individuals. These results support the hypothesis that under typical conditions Ichthyophonus can occur at high infection prevalence accompanied with low-level infection among a variety of fishes throughout the eastern North Pacific Ocean, including southcentral Alaska.
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Texture and savoury taste influences on food intake in a realistic hot lunch time meal.
Forde, C G; van Kuijk, N; Thaler, T; de Graaf, C; Martin, N
2013-01-01
Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components. The objective of the present study was to assess the effect of texture and taste on the ad libitum intake of a realistic hot lunchtime meal. The meals consisted of potatoes, carrots, steak and gravy varied according to a 2 (texture: mashed vs. whole) × 2 (taste: standard taste vs. strong taste) design. The texture dimension referred to mashed potatoes, mashed carrots and pieces of steak vs. whole boiled potatoes, whole boiled carrots and whole steak. The taste was varied by manipulating the taste intensity of the gravy to be either standard or high intensity savoury taste. The current study used a between groups, single course ad libitum design whereby subjects were recruited for a one off meal study, during which their food intake was measured. The four groups consisted of about 40 subjects (mashed, standard, n=37; mashed, savoury n=39; whole, standard n=40; and whole, savoury n=41) matched for age (average age=44.8 ± 5.3), gender (on average 19 males and 20 females), normal BMI (average 22.6 ± 1.7) and dietary restraint score (DEBQ score=1.74 ± 0.6). The results showed that the estimated means of the intake of the two mashed conditions was 563.2 ± 20.3g and intake of whole meal was 527.5 ± 20.0 g (p=0.23). The texture effect was significant in the higher savoury condition with an average of 91 g less food consumed in the solid-savoury meal than in the mashed-savoury meal. This effect was not replicated in the standard gravy condition, with no significant difference between solid and mashed textures. This was reflected in an interaction effect that was approaching significance (p=0.051). The estimated mean eating rate in the two mashed
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1974-12-01
Lasagna Pizza Spaghetti w/Meat Sauce Spaghetti St Meat Balls Meatloaf Swedish Meatballs Salisbury Steak Beef Stew Hamburger Cheeseburger Ham...CD COCO CD CD CD CD CDC© <fi> CD CD CD ®®®®®®®®®® 142 Swedish Meatballs o CO CD CD COCO <S> CO CD CO CS5CDCOCD ®o®®®®®®®® 143 Peanut Butter Cake o...DCg>®C€>®®®®® 166 Meatball Submarine o CD CO CD CO CD CD CO (DC© ɛ) CD CO CD ®®®®®®®®®® 156 Boston Baked Bestie o CD CO CD CO CD CO (BCD d> WS CD CD
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Physicochemical properties of foal meat as affected by cooking methods.
Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén
2015-10-01
The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.
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What's in a steak? A cross-cultural study on the quality perception of beef
DEFF Research Database (Denmark)
Grunert, Klaus G.
With the Total Food Quality Model as point of departure, a study is described which analyses how consumers evaluate the quality of beef in a purchase situation in four European countries: France, Germany, Spain, and the United Kingdom. The study consisted of a series of focus groups...... and of an extended form of conjoint analysis which allows an estimation of means-end structures. Tradition and security, variation, atmosphere and social life, health, acceptance from family/children/guests, nutrition, demonstration of cooking abilities, and status are the most important purchasing motives in all...... four countries. The most important quality aspects of beef are that it tastes good, is tender, juicy, fresh, lean, healthy and nutritious. Purchasing motives as well as quality aspects are uni-dimensional in Germany, Spain, and the UK, while they are multi-dimensional in France. Place of purchase...
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Directory of Open Access Journals (Sweden)
L.M.F.S. Oliveira
2014-02-01
Full Text Available The objective was to evaluate the use of ractopamine (RAC in the diet for pacu (Piaractus mesopotaminus in the finishing phase on some quality parameters of the fillets. Thirty-five animals weighing 0.868±0.168kg were distributed in a completely randomised design with five treatments (0.0 - control; 11.25, 22.50, 33.75 and 45 ppm of RAC and seven replicates with two fillets obtained from the same animal. The diets were isocaloric and isoprotein and experimental time was 90 days. RAC did not affect (P>0.05 the initial pH or ph after 24 hours of the fillets. Compared to the control, RAC increased (P<0.05 the moisture content of the fillets in natura and lipid oxidation of samples stored for 12 days in the refrigerator or freezer for 60 days. The RAC in 11.25 ppm reduced (P<0.05 the lipid content, while 45 ppm reduced (P<0.05 the crude protein in the fillets. Considering only RAC, there was a linear increase (P<0.05 in the lipid content (P<0.05 and a linear reduction in crude protein and weight loss after cooking the fillets. There was a quadratic effect (P<0.05 on the ash content, weight loss and lipid oxidation in fillets stored in the refrigerator or freezer. A RAC dose of 33.75 ppm resulted in a lower lipid oxidation index. In conclusion, ractopamine at 11.25 ppm is effective for reducing the fat content in fillets of pacu, although it increases the formation of peroxides in samples kept in the freezer for longer than 60 days. At 33.75 ppm, ractopamine is effective in reducing the effect of oxidation during storage in the refrigerator or freezer.
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What's in a steak? A cross-cultural study of the quality perception of beef
DEFF Research Database (Denmark)
Grunert, Klaus G.
Executive summary 1. With the Total Food Quality Model as point of departure, a study is described which analyses how consumers evaluate the quality of beef in a purchase situation in four European countries: France, Germany, Spain, and the United Kingdom. The study consisted of a series of focus......-dimensional in France. This implies that French consumers have a more sophisticated purchasing behaviour than consumers in the other countries. 5. Place of purchase and quality perception are related in all four countries, ie the butcher is regarded as a sort of guarantor of high quality. This applies less in the UK...
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What's in a steak? A cross-cultural study of the quality perception of beef
Grunert, Klaus G.
1996-01-01
Executive summary 1. With the Total Food Quality Model as point of departure, a study is described which analyses how consumers evaluate the quality of beef in a purchase situation in four European countries: France, Germany, Spain, and the United Kingdom. The study consisted of a series of focus groups and of an extended form of conjoint analysis which enables an estimatation of means-end structures. 2. Tradition and security, variation, atmosphere and social life, health, acceptance from fa...
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International Nuclear Information System (INIS)
Kardousha, M.M.
2005-01-01
Four helminth larvae from different fish hosts caught from Emirate coasts are described. Two are metacercariae related to genus Southampton's, type (I) and (II). Type (I) was found encysted in body cavities of the Indian halibut Psettodes erumei and the areolate grouper Epinephelus areolatusu and type (II) in the golden stripped goatfish Mulloides flavolineatus. The third larva is related to Acanthocephala and identified as Serrasentis sagittifer. It was collected from the body cavity of the spotted lizard fish Saurida undosquamius. The fourth larva belongs to the didymozoid trematodes, and was found infecting the kidneys of different hosts, such as Saurida undosquamis, the Jack pomfret Parastromateus niger and mackerel tuna Euthynnus affins. The larva related to Stephanostomum type (I) and type (II) and the dydimozoid type are described for the first time in the Arabian Gulf. (author)
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Economic Analysis on Key Challenges for Sustainable Aquaculture Development
DEFF Research Database (Denmark)
Gedefaw Abate, Tenaw
challenges that could obstruct its sustainable development, such as a lack of suitable feed, which includes fishmeal, fish oil and live feed, and negative environmental externalities. If the aquaculture industry is to reach its full potential, it must be both environmentally and economically sustainable...... environmental externalities. A sustainable supply of high-quality live feeds at reasonable prices is absolutely essential for aquaculture hatcheries because many commercially produced high-value marine fish larval species, such as flounder, grouper, halibut, tuna and turbot, require live feed for their early...... developmental stage. The key challenge in this regard is that the conventional used live feed items, Artemia and rotifers, are nutritionally deficient. Thus, the first main purpose of the thesis is carrying out an economic analysis of the feasibility of commercial production and the use of an alternative live...
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Radunz, A E; Loerch, S C; Lowe, G D; Fluharty, F L; Zerby, H N
2009-09-01
Wagyu-sired (n = 20) and Angus-sired (n = 19) steers and heifers were used to compare the effects of sire breed on feedlot performance, carcass characteristics, and meat tenderness. Calves were weaned at 138 +/- 5 d of age and individually fed a finishing diet consisting of 65% whole corn, 20% protein/vitamin/mineral supplement, and 15% corn silage on a DM basis. Heifers and steers were slaughtered at 535 and 560 kg of BW, respectively. Carcasses were ribbed between the 12th and 13th (USDA grading system) and the 6th and 7th ribs (Japanese grading system) to measure fat thickness, LM area (LMA), and intramuscular fat (IMF). Two steaks were removed from the 12th rib location and aged for 72 h and 14 d to determine Warner-Bratzler shear force and cooking loss. Sire breed x sex interactions were not significant (P > 0.05). Angus-sired calves had greater (P Angus. Sire breed did not affect (P > 0.20) HCW, 12th-rib fat, or USDA yield grade. Carcasses of Wagyu had greater (P = 0.0001) marbling scores at the 12th rib than those of Angus (770.9 vs. 597.3 +/- 41.01, respectively). Carcasses of Wagyu also had greater (P Angus, resulting in a greater proportion of carcasses grading Prime (65.0 vs. 21.1%; P = 0.006). Carcasses from Wagyu tended (P = 0.08) to have greater LMA at the 12th rib, whereas Angus carcasses had greater (P Angus and Wagyu had similar (P > 0.50) tenderness at aging times of 72 h and 14 d. Cooking loss was greater (P Angus than Wagyu steaks at 72 h and 14 d. Using Wagyu sires vs. Angus sires on British-based commercial cows combined with early weaning management strategies has the potential to produce a product with greater marbling, but is unlikely to significantly enhance tenderness.
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Directory of Open Access Journals (Sweden)
Alison Wallace
2017-06-01
Full Text Available ‘Hayward’ kiwifruit anecdotally are associated with improved gastrointestinal comfort following the consumption of high protein meals, possibly because of the presence of a protease enzyme, actinidin. The study aimed to use SmartPill™ technology to investigate the acute effect of kiwifruit with actinidin (Actinidia chinensis var. deliciosa ‘Hayward’ and kiwifruit without actinidin (A. chinensis var. chinensis ‘Hort16A’ on digestion of a large protein meal. Ten healthy male subjects were recruited. The participants attended the clinic three times, having fasted overnight. They consumed a test meal consisting of 400 g lean steak and two ‘Hort16A’ or two ‘Hayward kiwifruit’. Subjects completed visual analogue scales (VAS by rating feelings of hunger, satisfaction, fullness, and comfort and swallowed a SmartPill™ before completing further VAS scales. After 5 h, participants consumed an ad libitum lunch to assess satiety. SmartPill™ transponders were worn for five days. There were no significant differences in gastric emptying time, small bowel, or colonic transit time between the two kiwifruit arms of the study measured by SmartPill™. Similarly, no significant differences were observed in VAS satiety measures or energy consumption at the ad libitum meal. However, the measurement of overall gastric comfort tended to be lower, and bloating was significantly reduced following the consumption of the steak meal with ‘Hayward’ kiwifruit (p < 0.028. Conclusions: The SmartPill™ is marketed as a diagnostic tool for patients presenting with gastrointestinal disorders and is usually used with a standard ‘SmartBar’. This small pilot study suggests that it is less likely to measure gastric emptying effectively following a high protein meal, as it may be delayed because of the meal’s physical consistency. However, green kiwifruit, containing actinidin, may reduce bloating and other measures of gastric discomfort in healthy
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Directory of Open Access Journals (Sweden)
Francesca De Filippis
Full Text Available Microbial growth on meat to unacceptable levels contributes significantly to change meat structure, color and flavor and to cause meat spoilage. The types of microorganisms initially present in meat depend on several factors and multiple sources of contamination can be identified. The aims of this study were to evaluate the microbial diversity in beefsteaks before and after aerobic storage at 4°C and to investigate the sources of microbial contamination by examining the microbiota of carcasses wherefrom the steaks originated and of the processing environment where the beef was handled. Carcass, environmental (processing plant and meat samples were analyzed by culture-independent high-throughput sequencing of 16S rRNA gene amplicons. The microbiota of carcass swabs was very complex, including more than 600 operational taxonomic units (OTUs belonging to 15 different phyla. A significant association was found between beef microbiota and specific beef cuts (P<0.01 indicating that different cuts of the same carcass can influence the microbial contamination of beef. Despite the initially high complexity of the carcass microbiota, the steaks after aerobic storage at 4°C showed a dramatic decrease in microbial complexity. Pseudomonas sp. and Brochothrix thermosphacta were the main contaminants, and Acinetobacter, Psychrobacter and Enterobacteriaceae were also found. Comparing the relative abundance of OTUs in the different samples it was shown that abundant OTUs in beefsteaks after storage occurred in the corresponding carcass. However, the abundance of these same OTUs clearly increased in environmental samples taken in the processing plant suggesting that spoilage-associated microbial species originate from carcasses, they are carried to the processing environment where the meat is handled and there they become a resident microbiota. Such microbiota is then further spread on meat when it is handled and it represents the starting microbial association
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Directory of Open Access Journals (Sweden)
Carla Aurélia Almeida
2017-08-01
Full Text Available Taking as a basis a corpus of news with the anniversary speeches of the Associação Industrial Portuense published in the news magazine A Indústria do Norte (1949-1970, we will analyse how, in those speeches, an image of the speaker is structured. For this purpose, we will consider the enunciative organisation of the commemorative speech for the anniversary; the speech acts sequence and the discursive strategies of intensification and mitigation at the service of persuasion. We will verify that the representatives of the employers put at steak a covening argumentative instrument of a doxa shared by a speech community. This strategy of argumentation is revealing and has to do with a specific position-taking of a representative speaker from Porto’s employers.
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Explaining the use of attribute cut-off values in decision making by means of involvement
DEFF Research Database (Denmark)
Peschel, Anne O.; Grebitus, Carola; Colson, Gregory
2016-01-01
evidence on consumers’ heterogeneous use of attribute cut-offs with a unique focus on the relationship with consumer involvement, a key component in consumer choice theory. Behavioral data from an online choice experiment on beef steak employing shelf simulations are combined with questions defining...... a latent class model identifies several key consumer segments (e.g., a price sensitive group) based on their choice behavior and reveals that the relationship between involvement, cut-off use and cut-off violations is not uniform across consumer segments....... respondents’ attribute cut-off values and their validated Personal Involvement Inventory (PII). Evidence from the analysis indicates that consumers who are highly involved are more likely to exhibit attribute cut-off values and are less likely to violate their cut-off values. Further investigation using...
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Energy Technology Data Exchange (ETDEWEB)
Woodruff, Dana L.; Schultz, Irvin R.; Marshall, Kathryn E.; Ward, Jeffrey A.; Cullinan, Valerie I.
2012-05-01
This fiscal year (FY) 2011 progress report (Task 2.1.3 Effects on Aquatic Organisms, Subtask 2.3.1.1 Electromagnetic Fields) describes studies conducted by PNNL as part of the DOE Wind and Water Power Program to examine the potential effects of electromagnetic fields (EMF) from marine and hydrokinetic devices on aquatic organisms, including freshwater and marine fish and marine invertebrates. In this report, we provide a description of the methods and results of experiments conducted in FY 2010-FY 2011 to evaluate potential responses of selected aquatic organisms. Preliminary EMF laboratory experiments during FY 2010 and 2011 entailed exposures with representative fish and invertebrate species including juvenile coho salmon (Oncorhynchus kisutch), Atlantic halibut (Hippoglossus hippoglossus), California halibut (Paralicthys californicus), rainbow trout (Oncorhynchus mykiss), and Dungeness crab (Metacarcinus magister). These species were selected for their ecological, commercial, and/or recreational importance, as well as their potential to encounter an MHK device or transmission cable during part or all of their life cycle. Based on previous studies, acute effects such as mortality were not expected to occur from EMF exposures. Therefore, our measurement endpoints focused on behavioral responses (e.g., detection of EMF, interference with feeding behavior, avoidance or attraction to EMF), developmental changes (i.e., growth and survival from egg or larval stage to juvenile), and exposure markers indicative of physiological responses to stress. EMF intensities during the various tests ranged from 0.1 to 3 millitesla, representing a range of upper bounding conditions reported in the literature. Experiments to date have shown there is little evidence to indicate distinct or extreme behavioral responses in the presence of elevated EMF for the species tested. Several developmental and physiological responses were observed in the fish exposures, although most were not
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H09884: NOS Hydrographic Survey , Halibut Cove to China Poot Bay, Alaska, 1980-08-13
National Oceanic and Atmospheric Administration, Department of Commerce — The National Oceanic and Atmospheric Administration (NOAA) has the statutory mandate to collect hydrographic data in support of nautical chart compilation for safe...
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Hansen, Geir Høvik; Olafsen, Jan A.
1989-01-01
Aquaculture has brought about increased interest in mass production of marine fish larvae. Problems such as poor egg quality and mass mortality of fish larvae have been prevalent. The intensive incubation techniques that often result in bacterial overgrowth on fish eggs could affect the commensal relationship between the indigenous microflora and opportunistic pathogens and subsequently hamper egg development, hatching, larval health, and ongrowth. Little information about the adherent microf...
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75 FR 554 - Pacific Halibut Fisheries; Limited Access for Guided Sport Charter Vessels in Alaska
2010-01-05
... time. The Council recommended this limited access system to provide stability for the guided sport... IPHC regulations at section 25 of the annual management measures specify the legal gear for sport... IPHC regulations at section 28 of the annual management measures establish sport fishing rules specific...
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Survey of domestic food handling practices in New Zealand.
Gilbert, S E; Whyte, R; Bayne, G; Paulin, S M; Lake, R J; van der Logt, P
2007-07-15
The purpose of this survey was to obtain information on the domestic meat and poultry handling practices of New Zealanders in order to support the development of quantitative risk models, as well as providing data to underpin food safety campaigns to consumers. A sample of 1000 New Zealand residents, over 18 years of age, were randomly selected from the electoral roll and asked to participate in a national postal food safety study during 2005. Three hundred and twenty six respondents completed and returned questionnaires containing usable answers, and most of these respondents 'always' prepared the main meal within the household. The majority of meat (84.6%) and poultry (62.9%) purchased by New Zealanders was fresh (rather than frozen), and most consumers (94.4%) claimed that the time taken from food selection to reaching their home was 1 h or less. The majority (approximately 64%) of fresh meat and poultry was frozen in the home and the most favoured method of thawing was at room temperature for up to 12 h. The most common time period for storing cooked or raw meat and poultry in domestic refrigerators was up to 2 days. Most survey respondents preferred their meat and poultry to be cooked either medium or well done. The most popular cooking method for chicken was roasting or baking, while most respondents preferred to pan-fry steak/beef cuts, minced beef or sausages/hamburgers. The potential for undercooking was greatest with pan-fried steak with 19.8% of respondents preferring to consume this meat raw or rare. In answer to questions relating to food handling hygiene practices, 52.2% of respondents selected a hand washing sequence that would help prevent cross contamination. However, it was estimated that 41% and 28% of respondents would use knives and kitchen surfaces respectively in a manner that could allow cross contamination. The data in this survey are self-reported and, particularly for the hygiene questions, respondents may report an answer that they
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Quantifying the aging response and nutrient composition for muscles of the beef round.
Dixon, C L; Woerner, D R; Tokach, R J; Chapman, P L; Engle, T E; Tatum, J D; Belk, K E
2012-03-01
The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and inside rounds were collected from both sides of each carcass for further fabrication into the following muscles: adductor, gastrocnemius, gracilis, pectineus, and superficial digital flexor. Each pair of muscles was cut into 7 steaks and randomly assigned to 1 of the following aging periods: 2, 4, 6, 10, 14, 21, and 28 d, and placed in refrigerated storage (2°C, never frozen). Upon completion of the designated aging period, steaks were removed from storage, cooked to a peak internal temperature of 72°C, and evaluated using Warner-Bratzler shear force (WBSF). A 2-way interaction was detected (P digital flexor decreased with increased time of postmortem aging. Quality grade did not affect (P > 0.05) WBSF values for the adductor, gastrocnemius, pectineus, and superficial digital flexor muscles. Exponential decay models were used to predict the change in WBSF from 2 to 28 d postmortem (aging response). The adductor, gastrocnemius, Select gracilis, Premium Choice gracilis, and pectineus required 21, 14, 23, 23, and 25 d, respectively, to complete the majority of the aging response. To determine the nutrient composition of the adductor, gastrocnemius, gracilis, pectineus, semimembranosus, and superficial digital flexor, bottom and inside rounds were collected from 10 USDA Select and 10 Premium USDA Choice carcasses and fabricated into the respective muscles, cut into 2.54-cm cubes, frozen (-20°C), and then homogenized. The adductor, gracilis, pectineus, semimembranosus, and superficial digital flexor were analyzed for DM, moisture, CP, and ash percentages. All muscles were evaluated for total lipid, fatty acid, and cholesterol composition. When quality grades were combined
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Video image analysis as a potential grading system for Uruguayan beef carcasses.
Vote, D J; Bowling, M B; Cunha, B C N; Belk, K E; Tatum, J D; Montossi, F; Smith, G C
2009-07-01
A study was conducted in 2 phases to evaluate the effectiveness of 1) the VIAscan Beef Carcass System (BCSys; hot carcass system) and the CVS BeefCam (chilled carcass system), used independently or in combination, to predict Uruguayan beef carcass fabrication yields; and 2) the CVS BeefCam to segregate Uruguayan beef carcasses into groups that differ in the Warner-Bratzler shear force (WBSF) values of their LM steaks. The results from the meat yield phase of the present study indicated that the prediction of saleable meat yield percentages from Uruguayan beef carcasses by use of the BCSys or CVS BeefCam is similar to, or slightly better than, the use of USDA yield grade calculated to the nearest 0.1 and was much more effective than prediction based on Uruguay National Institute of Meat (INAC) grades. A further improvement in fabrication yield prediction could be obtained by use of a dual-component video image analysis (VIA) system. Whichever method of VIA prediction of fabrication yield is used, a single predicted value of fabrication yield for every carcass removes an impediment to the implementation of a value-based pricing system. Additionally, a VIA method of predicting carcass yield has the advantage over the current INAC classification system in that estimates would be produced by an instrument rather than by packing plant personnel, which would appeal to cattle producers. Results from the tenderness phase of the study indicated that the CVS BeefCam output variable for marbling was not (P > 0.05) able to segregate steer and heifer carcasses into groups that differed in WBSF values. In addition, the results of segregating steer and heifer carcasses according to muscle color output variables indicate that muscle maturity and skeletal maturity were useful for segregating carcasses according to differences in WBSF values of their steaks (P > 0.05). Use of VIA to predict beef carcass fabrication yields could improve accuracy and reduce subjectivity in comparison
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Assessing environmental impacts in a life cycle perspective
DEFF Research Database (Denmark)
Hauschild, Michael Zwicky
2005-01-01
is focused on the product system which comprises all the processes which the product and its components meet throughout their lives- from the extraction of raw materials via manufacture, use and waste management to final disposal, or in short from the cradle to the grave (see Figure 1). The focus......What are the environmental impacts from an armchairor a cellular phone or a steak, if you take into account all the activities needed to produce, maintain, use or consume and eventually dispose of it? Life cycle impact assessment is the part of life cycle assessment (LCA) where the inventory...... of material flows in the life cycle of a product are translated into environmental impacts and consumption of resources, and questions like these are given an answer. The environmental impacts may range from very local (e.g. land use) to global (like climate change). As an environmental analysis tool, LCA...
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Van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim
2014-07-01
The supply of tender beef is an important challenge for the beef industry. Knowledge about the profile of consumers who are more optimistic or more accurate in their tenderness evaluations is important for product development and beef marketing purposes. Central location tests of beef steaks were performed in Norway and Belgium (n=218). Instrumental and sensorial tenderness of three muscles from Belgian Blue and Norwegian Red cattle was reported. Consumers who are optimistically evaluating tenderness were found to be more often male, less food neophobic, more positive towards beef healthiness, and showed fewer concerns about beef safety. No clear profile emerged for consumers who assessed tenderness similar to shear force measurements, which suggests that tenderness is mainly evaluated subjectively. The results imply a window of opportunities in tenderness improvements, and allow targeting a market segment which is less critical towards beef tenderness. © 2013 Elsevier Ltd. All rights reserved.
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Yatsu, A.; Aydin, K. Y.; King, J. R.; McFarlane, G. A.; Chiba, S.; Tadokoro, K.; Kaeriyama, M.; Watanabe, Y.
2008-05-01
In order to explore mechanistic linkages between low-frequency ocean/climate variability, and fish population responses, we undertook comparative studies of time-series of recruitment-related productivity and the biomass levels of fish stocks representing five life-history strategies in the northern North Pacific between the 1950s and the present. We selected seven species: Japanese sardine ( Sardinopus melanostictus) and California sardine ( Sardinopus sagax) (opportunistic strategists), walleye pollock ( Theragra chalcogramma, intermediate strategist), pink salmon ( Oncorhynchus gorbuscha, salmonic strategist), sablefish ( Anoplopoma fimbria) and Pacific halibut ( Hippoglossus stenolepis) (periodic strategists) and spiny dogfish ( Squalus acanthias, equilibrium strategist). The responses in terms of productivity of sardine, pink salmon, sablefish and halibut to climatic regime shifts were generally immediate, delayed, or no substantial responses depending on the particular regime shift year and fish stock (population). In walleye pollock, there were some periods of high productivity and low productivity, but not coincidental to climatic regime shifts, likely due to indirect climate forcing impacts on both bottom-up and top-down processes. Biomass of zooplankton and all fish stocks examined, except for spiny dogfish whose data were limited, indicated a decadal pattern with the most gradual changes in periodic strategists and most intensive and rapid changes in opportunistic strategists. Responses of sardine productivity to regime shifts were the most intense, probably due to the absence of density-dependent effects and the availability of refuges from predators when sardine biomass was extremely low. Spiny dogfish were least affected by environmental variability. Conversely, spiny dogfish are likely to withstand only modest harvest rates due to their very low intrinsic rate of increase. Thus, each life-history strategy type had a unique response to climatic
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Human exposure to contaminants in the traditional Greenland diet
International Nuclear Information System (INIS)
Johansen, Poul; Muir, Derek; Asmund, Gert; Riget, Frank
2004-01-01
The traditional diet is a significant source of contaminants to people in Greenland, although contaminant levels vary widely among species and tissue from very low in many to very high in a few. Our study has included cadmium, mercury, selenium, polychlorinated biphenyls (PCB), dichlorophenyltrichloroethane (DDT), chlordane, hexachlorocyclohexanes (HCH), chlorobenzenes, dieldrin and toxaphene in the major species and tissues consumed by Greenlanders. In general, the levels of these are very low in terrestrial species and in muscle of many marine species. High organochlorines concentrations are typically found in blubber of marine mammals and high metal levels in liver and kidney of seals and whales. In this study, the mean intakes of cadmium, chlordanes and toxaphene significantly exceed 'acceptable/tolerable intakes' (ADI/TDI) by a factor between 2.5 and 6. Mean intakes of mercury, PCB and dieldrin also exceed ADI/TDI by up to approximately 50%. However as these figures are mean intakes and as variation in both food intake and contaminant levels is large, the variation of contaminant intake among individuals is also large, and some individuals will be exposed to significantly higher intakes. The mean intakes of DDT, HCH and chlorobenzenes are well below the ADI/TDI values, and it seems unlikely that the TDI for these contaminants normally is exceeded in the Greenland population. The evaluation of contaminant intake in this study points to seal muscle, seal liver, seal kidney, seal blubber and whale blubber as the dominant contributors of contaminants in the traditional diet. Levels in liver from Greenland halibut, snow crab, king eider, kittiwake, beluga and narwhal and kidney of beluga and narwhal are also high but were, with the exception of toxaphene in Greenland halibut liver, not important sources in this study, because they were eaten in low quantities. A way to minimize contaminant intake would be to avoid or limit the consumption of diet items with high
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Human exposure to contaminants in the traditional Greenland diet
Energy Technology Data Exchange (ETDEWEB)
Johansen, Poul; Muir, Derek; Asmund, Gert; Riget, Frank
2004-09-20
The traditional diet is a significant source of contaminants to people in Greenland, although contaminant levels vary widely among species and tissue from very low in many to very high in a few. Our study has included cadmium, mercury, selenium, polychlorinated biphenyls (PCB), dichlorophenyltrichloroethane (DDT), chlordane, hexachlorocyclohexanes (HCH), chlorobenzenes, dieldrin and toxaphene in the major species and tissues consumed by Greenlanders. In general, the levels of these are very low in terrestrial species and in muscle of many marine species. High organochlorines concentrations are typically found in blubber of marine mammals and high metal levels in liver and kidney of seals and whales. In this study, the mean intakes of cadmium, chlordanes and toxaphene significantly exceed 'acceptable/tolerable intakes' (ADI/TDI) by a factor between 2.5 and 6. Mean intakes of mercury, PCB and dieldrin also exceed ADI/TDI by up to approximately 50%. However as these figures are mean intakes and as variation in both food intake and contaminant levels is large, the variation of contaminant intake among individuals is also large, and some individuals will be exposed to significantly higher intakes. The mean intakes of DDT, HCH and chlorobenzenes are well below the ADI/TDI values, and it seems unlikely that the TDI for these contaminants normally is exceeded in the Greenland population. The evaluation of contaminant intake in this study points to seal muscle, seal liver, seal kidney, seal blubber and whale blubber as the dominant contributors of contaminants in the traditional diet. Levels in liver from Greenland halibut, snow crab, king eider, kittiwake, beluga and narwhal and kidney of beluga and narwhal are also high but were, with the exception of toxaphene in Greenland halibut liver, not important sources in this study, because they were eaten in low quantities. A way to minimize contaminant intake would be to avoid or limit the consumption of diet items
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2013-12-09
... into standard ex-vessel prices in future years. \\2\\ Regulatory areas are defined at Sec. 679.2. (AI... GOA (Eastern GOA, Central GOA, and Western GOA) and by subarea in the BSAI (BS subarea and AI subarea... prices in future years, if that data becomes available and display of a standard ex-vessel price meets...
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2012-04-18
... monitoring needs of future management programs would not reduce the funds available to provide observer..., catcher/processors and motherships in the Aleutian Islands (AI) pollock fishery, Amendment 80 vessels and...
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2012-12-28
... the GOA (Eastern GOA, Central GOA, and Western GOA) and by subarea in the BSAI (BS subarea and AI... prices in future years, if that data becomes available and display of a standard ex-vessel price meets... Petersburg $6.43 SEAK 6.02 Cordova 6.22 EGOAxSE 6.02 Homer 6.11 KEN 6.32 Kodiak 5.98 CGOA 6.02 WGOA 6.02 AI 6...
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Directory of Open Access Journals (Sweden)
Yenisel Machín León
2013-03-01
Full Text Available The general procedure for managing supply chains by processes of fishery products in steak chain of Claria, increases levels of reliability of its component processes and its effectiveness, and impacts on the level of customer service. With the diagnosis, is defined and identified logistics processes and maturity profiles of these, with the use of Quality Function Deployment, Analysis and Failure Mode Effects and principles of the SCOR model. Surveys were used, brainstorming and interviews to gather information. The research gives a priority for process management of supply chain and logistics management, according to the reliability and criticality of the processes associated with certain level of maturity, quality customer service and decision making, depending on the nature process of being analyzed. The paper shows the feasibility of implementing the first phase of the general procedure to manage supply chains by processes of flow production, and the gradual deterioration of technology. It is made an improvement proposal.
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Investigation on diagnostic techniques of X-ray radiation characteristic from slit target
International Nuclear Information System (INIS)
Cheng Jinxiu; Miao Wenyong; Sun Kexu; Wang Hongbin; Cao Leifeng; Yang Jiamin; Chen Zhenglin
2001-01-01
On the Xingguang-II facility, X-ray transport process in a cavity target was simulated in a long cylindrical cavity with slits. High temporally and spatially resolved Microchannel Plate (MCP) gated X-ray picosecond frame camera and soft X-ray steak camera were used to investigate the temporal and spatial distribution of the soft X-ray emitted from the cavity wall through the slit. X-ray transport velocity, X-ray emission time and amount of intensity decay was obtained. X-ray CCD pinhole transmission grating spectrometer was used to investigate the spectrum change of the emitted X-ray versus its location. The change characteristic of the spectrum of X-ray absorbed and emitted again and again in transport was obtained. X-ray diodes and Dante spectrometer were used to measure X-ray flux and radiation temperature in the slit, the source and the transport end, respectively. The typical results in the experiment were given. A brief and essential analysis and discussion were made
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Effect of natural antioxidants on the stability of ostrich meat during storage
Energy Technology Data Exchange (ETDEWEB)
Abou-Arab, E. A.; Abu-Salem, F. M.
2010-07-01
Meat from the ostrich is becoming increasingly popular throughout the world. The aim of the current study was to evaluate the effects of different antioxidants such as ascorbic acid (AA), {alpha}-tocopherol (Toc) and rosemary herb (Ros) on the stability of ostrich meat during storage. The chemical composition of ostrich meat showed low fat content (1.5 %) combined with high protein content (22.4 %). The combination of AA Ros, Toc Ros and AA Toc was more effective in reducing the thiobarbituric acid (TBA) and peroxide values. The antioxidant showed insignificant effects on acidity as oleic acid. The addition of the efficient role of AA, Toc and Ros showed an improvement in the color stability of ostrich steaks and the combined treatment was more effective in color stability. In conclusion, the addition of AA, Toc and Ros had a positive effect on aroma quality, rancidity and discoloration of refrigerated ostrich meat. (Author) 41 refs.
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Diet survey of two cultural groups in a coastal British Columbia community.
Jin, A; Teschke, K; Marion, S A
1998-01-01
As part of a larger study of polychlorinated dibenzodioxin (PCDD) and dibenzofuran (PCDF) pollution, to describe and compare Aboriginal and non-Aboriginal residents' recalled diets. We surveyed a stratified random sample aged 25 to 64 years: forest products mill employees (n = 84), Aboriginal reserve residents (n = 78), and other residents (n = 80). We administered a questionnaire on intake of fish/seafood, wild game and plants, domesticated animal meat and eggs, dairy products, vegetable oils and cereals; age, gender, childbearing, lactation, residence and smoking. We measured height and weight. Reserve residents ate less seafood, but more fish roe, eulachon grease, smoked salmon, clams and sea urchins, more deer organs, hamburger meat, pork, fried chicken, and hot-dogs, but less rabbit, beef steaks/roasts, high-fibre cereals, potato chips, bread, cheese and milk. We cannot yet quantify PCDD and PCDF intakes. The wild food consumption data are unique and may be useful for risk assessments in the target population and similar communities.
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Panseri, S; Martino, P A; Cagnardi, P; Celano, G; Tedesco, D; Castrica, M; Balzaretti, C; Chiesa, L M
2018-05-30
This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O 2 , 25% CO 2 and 9%N 2 . By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Vital, Ana Carolina Pelaes; Guerrero, Ana; Monteschio, Jessica de Oliveira; Valero, Maribel Velandia; Carvalho, Camila Barbosa; de Abreu Filho, Benício Alves; Madrona, Grasiele Scaramal; do Prado, Ivanor Nunes
2016-01-01
The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry. PMID:27504957
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Directory of Open Access Journals (Sweden)
Ana Carolina Pelaes Vital
Full Text Available The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale. Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
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Vital, Ana Carolina Pelaes; Guerrero, Ana; Monteschio, Jessica de Oliveira; Valero, Maribel Velandia; Carvalho, Camila Barbosa; de Abreu Filho, Benício Alves; Madrona, Grasiele Scaramal; do Prado, Ivanor Nunes
2016-01-01
The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.
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Slope streaks on Mars: A new “wet” mechanism
Kreslavsky, Mikhail A.; Head, James W.
2009-06-01
Slope steaks are one of the most intriguing modern phenomena observed on Mars. They have been mostly interpreted as some specific type of granular flow. We propose another mechanism for slope streak formation on Mars. It involves natural seasonal formation of a modest amount of highly concentrated chloride brines within a seasonal thermal skin, and runaway propagation of percolation fronts. Given the current state of knowledge of temperature regimes and the composition and structure of the surface layer in the slope streak regions, this mechanism is consistent with the observational constraints; it requires an assumption that a significant part of the observed chlorine to be in form of calcium and ferric chloride, and a small part of the observed hydrogen to be in form of water ice. This "wet" mechanism has a number of appealing advantages in comparison to the widely accepted "dry" granular flow mechanism. Potential tests for the "wet" mechanism include better modeling of the temperature regime and observations of the seasonality of streak formation.
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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.
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Environment and science: Chapter 9
Pearce, John; Talbot, Sandra L.
2017-01-01
Alaska is part of an international circumpolar North, which makes the United States an Arctic nation. Alaska is a place of Indigenous ingenuity and adaptation, a place where environmental extremes challenge the ways of living. In its more recent history, Alaska has been a place of resources and influx-a land known best for what it provides. This frontier persona, with its sourdoughs and prospectors, has not been easily shed, but Alaska today is pivotal because it represents America's North and a complex and changing Arctic. North: Finding Place in Alaska explores the state's various facets through exhibitions and artifacts at the Anchorage Museum and the words of a diverse selection of writers, curators, historians, anthropologists, and artists. From romantic landscapes by Rockwell Kent and Thomas Hill, to the art and spirituality of Alaska's Native peoples represented by a bentwood feast dish and a uniquely carved hook for catching halibut, this collection examines connections throughout the circumpolar North. No longer as remote as once thought, Alaska serves as a narrative for our future.
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Directory of Open Access Journals (Sweden)
Elayne C. de Vasconcelos
2002-12-01
Full Text Available Foi avaliada a carga de bactérias mesófilas e coliformes totais e fecais na superfície da carcaça ovina após 12 horas do abate. Posteriormente, a carne foi cortada em fatias de aproximadamente 3cm de espessura, imersas por um minuto em ácido acético 1% ou em água, embaladas individualmente a vácuo e armazenadas a 1°C. Nos dias 3,13, 23, 33 e 48 de maturação as carnes foram analisadas para bactérias mesófilas e psicrotróficas, mofos e leveduras, coliformes totais e fecais, salmonela e clostrídios sulfito-redutores. As contagens de bactérias mesófilas e psicrotróficas foram menores (pThe load of mesophylic, fecal and total coliform microorganisms on lamb carcass was assessed after 12 hours of slaughtering. Meat was then cut into 3 steaks about 3cm thick. Steaks were dipped for 1 min in either 1% acetic acid solution or plain water, packaged in nylon-polyethylene bags and vacuum-sealed before storing at 1°C. On days 3, 13, 23, 33 and 48 of aging meats were analyzed for mesophilic and psycrotrophic bacteria, moulds and yeasts, total and fecal coliform bacteria, Salmonella and sulfite-reducing Clostridia. Mesophilic and psycrophilic bacterial counts were lower (p<0.05 in meats treated with acetic acid than in the untreated meats on days 13 and 23 and on days 3 and 13, respectively. Mould and yeast counts were lower (p<0.05 in meats treated with acetic acid as compared with those untreated only on days 3 and 13 of aging. On day 3 of aging treated meats were lower (p<0.05 in both total and fecal coliform counts than untreated meats. Meat samples were found positive for Salmonella with 3, 13 and 23 days of aging and negative with 33 and 48 days of aging. Sulfite-reducing bacteria were absent in meat samples all through the experimental period. It can be concluded that dipping lamb meat pieces in 1% acetic acid and the aging conditions used in this study can keep low counts of mesophilic, psycrotrophic, and coliform bacteria, as well
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2011-07-11
... additives 30 Whole fish/ or shellfish/food fish 01 Wings. On skates, side fins are cut off next to body... landing report number and an ADF&G electronic fish ticket number upon completion of data entry... fish from the landing site. * * * * * (8) * * * (iii) * * * (B) Operation type and port code--(1) If a...
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2013-04-26
... Control Number. List of Subjects in 50 CFR Part 679 Alaska, Fisheries. Dated: April 22, 2013. Alan D... DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration 50 CFR Part 679 [Docket No... master regulations of the Individual Fishing Quota Program (IFQ Program) for the fixed-gear commercial...
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Sherman, Ledric D; Griffith, Derek M
2018-05-01
Due to the high level of food-related chronic diseases for African American men, the purpose of this qualitative study was to induce ( n = 83) urban American men's perspective of their food environment considering different ethnic subgroups, built environment, and the temporal context using a phenomenological method and snowball sampling. Focus group interviews were audio-recorded, transcribed, and entered into ATLAS.ti to aid in establishing themes. African American men perceived that fast-food chains are their food choices and that they do not have any other healthy alternatives near their residential community. Their perspective of their current environment was primarily influenced by their formative years, the availability of current food environments, marketing and advertising of food on television, and the cost of eating healthy as compared to the cost of eating what is convenient to their residence. A central theme of the findings of this study is that the availability and accessibility of restaurants and food options are harmful to health over time. The finding suggests that future interventions should consider and incorporate how people develop and understand their current food practices and environment through the lens of time, not just their adult context.
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Mexican consumers at the point of meat purchase. Beef choice.
Ngapo, T M; Braña Varela, D; Rubio Lozano, M S
2017-12-01
Within-consumer preference replication achieved through systematic image manipulation was used in consumer surveys in four cities across Mexico (Mexico City, n=195; Guadalajara, n=100; Hermosillo, n=132; Veracruz, n=61) to study beef preferences. Images of beef steaks controlled for lean and fat colour, fat cover and marbling were presented to consumers to determine the characteristics used in beef choice and the levels of preference of these characteristics. The most important choice criteria were fat cover (62% preferring little fat cover) and marbling (59% preferring non-marbled). Lean colour was also important with 24% and 29% choosing light and dark red beef, respectively. Fat colour was the least important of the four attributes studied (18% and 19% choosing white and yellow, respectively), but was nevertheless important given that 43% of consumers used three or four characteristics to make their choice. Imported and domestic beef in the Mexican marketplace appear to respond to the range of consumers' beef preferences at the point of purchase. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.
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The effect of irradiation and thermal process on beef heme iron concentration and color properties
International Nuclear Information System (INIS)
Mistura, Liliana Perazzini Furtado; Colli, Celia
2009-01-01
The aim of this study was to evaluate the influence of irradiation and thermal process on the heme iron (heme-Fe) concentration and color properties of Brazilian cattle beef. Beef samples (patties and steaks) were irradiated at 0-10 kGy and cooked in a combination oven at 250 deg C for 9 minutes with 70% humidity. Total iron and heme iron (heme-Fe) concentrations were determined. The data were compared by multiple comparisons and fixed- effects ANOVA. Irradiation at doses higher than 5 kGy significantly altered the heme-Fe concentration. However, the sample preparation conditions interfered more in the heme-Fe content than did the irradiation. Depending on the animal species, meat heme iron levels between 35 and 52% of the total iron are used for dietetic calculations. In this study the percentage of heme-iron was, on average, 70% of the total iron showing that humidity is an important factor for its preservation. The samples were analyzed instrumentally for CIE L * , a * , and b * values. (author)
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Thornton, K J; Richard, R P; Colle, M J; Doumit, M E; de Veth, M J; Hunt, C W; Murdoch, G K
2015-09-01
We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n = 20). Additionally, half of each dietary treatment received 50 g/hd/d rumen protected His (HS, n= 20) while the other half received no supplement (NS, n = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9 d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P < 0.05) more color stable LT and GM steaks. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Waste vegetable oil survey report
Energy Technology Data Exchange (ETDEWEB)
MacLeod, R. [Science enterprise Algoma seA, Sault Ste. Marie, ON (Canada)
2009-02-06
This study was conducted to estimate potential sources of feedstock waste oils for biodiesel production in the Sault Ste. Marie region of Ontario. Two feedstocks were investigated over a period of several months, notably cooking oil and waste vegetable oil. The study was conducted to examine oil throughput, collection practices, and to gauge interest in local initiatives. A distribution list of commercial restaurant listings was developed, and surveys were conducted with members of private enterprises, city government, and non-profit stakeholders in the region. Average volumes of waste vegetable oil were presented for different types of restaurants. The various types of oil used in the restaurants were also quantified. Results of the study showed a positive public response to the idea of a local biodiesel initiative. Steak house, fast food, and Italian establishments generated the largest portion of waste vegetable oil amongst survey respondents. However, the highest response rates came from establishments with little or no oil consumption. Many franchise fast food restaurants are already in contracts with waste oil removal companies. 3 tabs., 3 figs.
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Pogge, Danielle J; Lonergan, Steven M; Hansen, Stephanie L
2014-08-01
The objective was to determine the influence of vitamin C (VC) supplemented for approximately 102 d during the finishing period on color, tenderness, and fatty acid profile of longissimus thoracis (LT; n=136) from steers fed a 0.55% sulfur diet. Treatments included 4 supplemental VC concentrations: 1) 0 (CON), 2) 5 (5VC), 3) 10 (10VC), or 4) 20 (20VC) gVC·h(-1)∙d(-1) in a common diet. Increasing supplemental VC decreased (Pvitamin E and tended to increase (P≤0.07) calcium and iron content of steaks. No VC (P≥0.25) effect was noted for WBSF, calpain-1 autolysis, troponin T degradation, or most fatty acid profiles. A quadratic effect (P≤0.03) was observed for cholesterol and CLA content of LT. Under the conditions of our study, supplementing VC to steers fed a 0.55% sulfur diet late in the finishing period did not influence color or tenderness, but increased the vitamin E content. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Picouet, P A; Fernandez, A; Realini, C E; Lloret, E
2014-01-01
A masterbatch of polyamide 6 (PA6) containing dispersed nanoclays, was used to fabricate a novel multilayer film for vacuum packed meat. Performance of the nanocomposite was compared to a control PA6 multilayer and a high barrier commercial film. Addition of nanoclays improved oxygen barrier properties, UV-blocking capability and stiffness. Beef loins were vacuum-aged using the three films for 0 7, 14 and 21 days at 2°C. After each ageing time, beef steaks were packaged in commercial trays and high oxygen atmosphere and stored at 4°C for 9 days. Beef quality parameters and gas content were studied during display time in MAP (1, 3, 6 and 9 d). Beef quality parameters were not influenced by the packaging materials used during ageing and the performance of nanocomposites was comparable to high barrier films. Ageing had a positive impact on the stabilization of redness up to day 6 in MAP. Thereafter, oxymyoglobin content and oxidation levels were negatively influenced by ageing. © 2013.
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Yang, Sung-Yong; Kim, Se-Wook; Kim, Yoonsook; Lee, Sang-Hoon; Jeon, Hyeonjin; Lee, Kwang-Won
2015-06-01
Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled central composite design was used, where the independent variables were substrate (ribose) concentration (X1, %), reaction time (X2, min), and pH (X3), while the dependent variables were browning index (Y1, absorbance at 420nm), DPPH scavenging (Y2, EC50 mg/mL), FRAP (Y3, mM FeSO4/mg extract) and β-hexosaminidase release (Y4, %). The optimal conditions were obtained as follows: X1, 28.36%; X2, 38.09min; X3, 8.26. Maillard reaction products of fish protein hydrolysate (MFPH) reduced the amount of nitric oxide synthesis compared to the untreated FPH, and had a significant anti-allergy effect on β-hexosaminidase and histamine release, compared with that of the FPH control. We concluded that MFPH, which had better antioxidant and anti-allergy activities than untreated FPH, can be used as an improved dietary source. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Energy Technology Data Exchange (ETDEWEB)
Woodruff, Dana L.; Cullinan, Valerie I.; Copping, Andrea E.; Marshall, Kathryn E.
2013-05-20
Energy generated by the world’s oceans and rivers offers the potential to make substantial contributions to the domestic and global renewable energy supply. However, the marine and hydrokinetic (MHK) energy industry faces challenges related to siting, permitting, construction, and operation of pilotand commercial-scale facilities. One of the challenges is to understand the potential effects to marine organisms from electromagnetic fields, which are produced as a by-product of transmitting power from offshore to onshore locations through underwater transmission cables. This report documents the progress of the third year of research (fiscal year 2012) to investigate environmental issues associated with marine and hydrokinetic energy (MHK) generation. This work was conducted by Pacific Northwest National Laboratory (PNNL) for the U.S. Department of Energy’s (DOE’s) Office of Energy Efficiency and Renewable Energy (EERE) Wind and Water Technologies Office. The report addresses the effects of electromagnetic fields (EMFs) on selected marine species where significant knowledge gaps exist. The species studied this fiscal year included one fish and two crustacean species: the Atlantic halibut (Hippoglossus hippoglossus), Dungeness crab (Metacarcinus magister), and American lobster (Homarus americanus).
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DEFF Research Database (Denmark)
Madsen, Niels T.; Vestergaard, Mogens; Bredahl, Lone
2003-01-01
A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having a considera......A major part of the beef marketed for Danish retail consumers originates from dairy cows slaughtered when the are culled from milk production. As these cows are often slaughtered at varios stages of lactation and with variable degrees of fatness the meat is often criticised for having...... thoroughly. The present study comprise two trials. The results of both the first and second trail, including 62 cows in 2002, are reported here....
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Vital, Ana Carolina Pelaes; Guerrero, Ana; Kempinski, Emilia Maria Barbosa Carvalho; Monteschio, Jessica de Oliveira; Sary, Cesar; Ramos, Tatiane Rogelio; Campo, María Del Mar; Prado, Ivanor Nunes do
2018-09-01
Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products. Copyright © 2018. Published by Elsevier Ltd.
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Wysok, B; Uradziński, J
2009-01-01
Ample literature data indicate explicitly that the major source of alimentary infections induced by Campylobacter spp. is poultry meat and its products. The undertaken research was aimed at determining the level of contamination of turkey carcasses during selected stages of postslaughter processing. Analyses were conducted on 200 turkey carcasses that were examined in 10 experimental series. In each series, 5 carcasses were analyzed at the selected stages of processing, i.e.: after defeathering, evisceration, washing and chilling. Swabs were collected from each carcass from 20 cm2 skin surface at the area of neck, steak and wall of the body cavity. Out of 550 samples of swabs from the skin surface and wall of the body cavity, 385 isolates were classified as Campylobacter--positive, which constituted 70% of the samples. Out of 100 analyzed swabs collected from the carcasses after defeathering, 73 (73%) were found to contain Campylobacter species. In turn, the presence of this pathogen was confirmed in 122 (81.33%) out of 150 swabs collected from carcasses after evisceration, in 106 (70.66%) swabs collected after washing and in 84 (56%) swabs collected after chilling.
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Belaunzaran, Xabier; Lavín, Paz; Barron, Luis J R; Mantecón, Angel R; Kramer, John K G; Aldai, Noelia
2017-02-01
The objective of the present study was to assess the fatty acid composition of horse-meat available at the retail market in northern Spain. Horse steaks (Longissimus thoracis et lumborum muscle; n=82) were purchased from butcher-shops and large grocery stores throughout six northern regions of Spain in two different seasons. Fat content differed significantly among regions (1.12 to 2.77%). Samples with higher intramuscular fat content presented the highest percentages of total monounsaturated fatty acids and the lowest contents of dimethylacetal and polyunsaturated fatty acids (PUFA), while the opposite was found in the leanest samples. A high variability was observed in the muscle and subcutaneous n-3 PUFA content. Overall, total n-3 PUFA content ranged between 1.17% and 18.9% in muscle fat and between 1.52% and 27.9% in backfat. Interestingly, almost 5% of surveyed loins from horse carcasses (4 out of 82) contained over 300mg of linolenic acid per 100g of meat which could have been marketed as a "source" of n-3 FAs according to Commission Regulation (EU) No 116/2010. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Gagaoua, Mohammed; Picard, Brigitte; Monteils, Valérie
2018-06-01
This study investigated the effects of animal, carcass and muscle characteristics on initial color traits of steaks from 887 Charolais cattle. First, the fixed factors of year of birth, experiment and sex had strong impacts on color traits. From the covariates, increased age lead to intense color (low h*, -1.55 units) and darker and vivid meat (high a*, b* and C*: +4.56, +3.41 and +5.61, respectively). Increases in fatness score and carcass fat weight were associated with increases in a*, b* and C* (redness; +2.90 to +4.06 for a*; yellowness; +2.60 to +3.76 for b*; and vividness, +3.87 to +5.49 for C*) and a darker colored lean (L*; -1.56 to -3.23). As pH24h increased, a* (less red) and C* (less vivid) decreased (-3.06), whereas hue angle increased (+2.69) leading to poorer color. The selection of animals for high degree of muscularity or slaughter weight resulted in lighter and darker meat, respectively. The studied covariates could be used as indicators of Charolais beef color traits. Copyright © 2018 Elsevier Ltd. All rights reserved.
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Jogsten, Ingrid Ericson; Perelló, Gemma; Llebaria, Xavier; Bigas, Esther; Martí-Cid, Roser; Kärrman, Anna; Domingo, José L
2009-07-01
In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.
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DEFF Research Database (Denmark)
Jørgensen, Ole A; Treble, M.A.
2014-01-01
series. A combined standardized CPUE series from Div. 0A + 1AB has been stable since 2002. A combined CPUE series from Div. 1CD+0B decreased between 2011 and 2012 but increased slightly in 2013 and is above the level in 1990-2004. A combined standardized CPUE series from SA0 and 1 combined has been...... increasing gradually since 1997 and was in 2013 at the third highest level seen since 1990. CPUE series from the gill net in Div. 0A and Div. 0B were close to or at the highest level in the time series....
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Hydrolysis of casein using chymotrypsin results in the formation of polypeptides (casein hydrolyzate, CH) with a hydrophobic aromatic amino acid on one end of the chain because the enzyme selectively cleaves the adjacent peptide-bond. Due to resonance of the aromatic micro-domain, thiols become redo...
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Hilgarth, M; Nani, M; Vogel, R F
2018-05-01
This study aimed to investigate intraspecies assertiveness of meat-borne Lactococcus piscium isolates, inhibitory effects on unwanted and harmful meat spoilers, and the prevalence on beef deliberately inoculated with Lc. piscium. Co-inoculation of Lc. piscium isolates and spoilers (Brochothrix thermosphacta, Leuconostoc gelidum subsp. gasicomitatum, Carnobacterium divergens, Pseudomonas weihenstephanensis, Serratia liquefaciens, Hafnia alvei) were conducted in sterile meat simulation medium. Differentiation of Lc. piscium strains was carried out with colony-based RAPD-PCR. Selective cultivation was used to differentiate spoilers from Lc. piscium. Intraspecies assertiveness revealed Lc. piscium TMW2.1614 as most assertive strain. Co-inoculation of selected Lc. piscium strains caused substantial growth reduction of spoilers while the extent was strain- and spoiler dependent. Monitoring the microbiota on beef steaks deliberately inoculated with Lc. piscium revealed prevalence over the endogenous microbiota while maintaining a ripened sensory impression without undesired alterations. This study reveals Lc. piscium strains TMW2.1612/2.1614/2.1615 as highly competitive against spoilers in vitro while beef deliberately inoculated with these strains maintained acceptable organoleptics. Selected Lc. piscium strains exhibit high potential for application as bioprotective cultures for competitive exclusion on beef in order to extend minimum shelf life and enhance product safety of meat. © 2018 The Society for Applied Microbiology.
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Directory of Open Access Journals (Sweden)
Yuny Erwanto
2014-10-01
Full Text Available This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp. Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.
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Erwanto, Yuny; Abidin, Mohammad Zainal; Sugiyono, Eko Yasin Prasetyo Muslim; Rohman, Abdul
2014-10-01
This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp). Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.
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Thermal Effectiveness of Wall Indoor Fountain in Warm Humid Climate
Seputra, J. A. P.
2018-03-01
Nowadays, many buildings wield indoor water features such as waterfalls, fountains, and water curtains to improve their aesthetical value. Despite the provision of air cooling due to water evaporation, this feature also has adverse effect if applied in warm humid climate since evaporation might increase air humidity beyond the comfort level. Yet, there are no specific researches intended to measure water feature’s effect upon its thermal condition. In response, this research examines the influence of evaporative cooling on indoor wall fountain toward occupant’s thermal comfort in warm humid climate. To achieve this goal, case study is established in Waroeng Steak Restaurant’s dining room in Surakarta-Indonesia. In addition, SNI 03-6572-2001 with comfort range of 20.5–27.1°C and 40-60% of relative humidity is utilized as thermal criterion. Furthermore, Computational Fluid Dynamics (CFD) is employed to process the data and derive conclusions. Research variables are; feature’s height, obstructions, and fan types. As results, Two Bumps Model (ToB) is appropriate when employs natural ventilation. However, if the room is mechanically ventilated, Three Bumps Model (TeB) becomes the best choice. Moreover, application of adaptive ventilation is required to maintain thermal balance.
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PREDUZETNIŠTVO KAO GLAVNI POSTULAT RAZVOJA SPORTA U SRBIJI
Directory of Open Access Journals (Sweden)
Edita Kastratović
2008-08-01
Full Text Available Entrepreneurship and entrepreneur became to day-such as in development countries and also in leading countries in transition process-symbol of economical, technologiacl, and social progres. The critical component and pillar of market oriented democratic society consists of micro, smal and midlle size enterprises and private entrepreneurship, who became main pillars in process of establishing of «entrepreneurship society»-evolution connection from managerial to entrepreneural society. Entrepreneurship and management, entrepreneural inovativity and flecsibility became a main remark of entrepreneurship management process, no matter is it big or small enterprises, producing and service organization, governmental or nongovernmental , profit and non profit organisation. The same principles are actual in sport and and sports industry. Without expasion of private initiatives of micro, small and medium sized enterprises, and addopting european and world market criteria and standards in national frame work-no matter of character and valuue of support of international and domestic steak holders we can not expect of dynamic development of sport and entrepreneurship in sport. It is obviesly, the point is about very big spectrum of potential development opportunities today very important , profitable and fleksible models of micro, small and medium sized enterprises, whose market position was establish in sport and sports activities.
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Sommers, Christopher H; Sheen, Shiowshuh
2015-09-01
Yersinia pestis, the causative agent of plague, can occasionally be contracted as a naso-pharyngeal or gastrointestinal illness through consumption of contaminated meat. In this study, the use of 254 nm ultraviolet light (UV-C) to inactivate a multi-isolate cocktail of avirulent Y. pestis on food and food contact surfaces was investigated. When a commercial UV-C conveyor was used (5 mW/cm(2)/s) 0.5 J/cm(2) inactivated >7 log of the Y. pestis cocktail on agar plates. At 0.5 J/cm(2), UV-C inactivated ca. 4 log of Y. pestis in beef, chicken, and catfish, exudates inoculated onto high density polypropylene or polyethylene, and stainless steel coupons, and >6 log was eliminated at 1 J/cm(2). Approximately 1 log was inactivated on chicken breast, beef steak, and catfish fillet surfaces at a UV-C dose of 1 J/cm(2). UV-C treatment prior to freezing of the foods did not increase the inactivation of Y. pestis over freezing alone. These results indicate that routine use of UV-C during food processing would provide workers and consumers some protection against Y. pestis. Published by Elsevier Ltd.
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Nutritional approach for designing meat-based functional food products with nuts.
Olmedilla-Alonso, B; Granado-Lorencio, F; Herrero-Barbudo, C; Blanco-Navarro, I
2006-01-01
Meat and meat products are essential components of diets in developed countries and despite the convincing evidence that relate them to an increased risk for CVD, a growing consumption of meat products is foreseen. Epidemiological studies show that regular consumption of nuts, in general, and walnuts in particular, correlates inversely with myocardial infarction and ischaemic vascular disease. We assess the nutritional basis for and technological approach to the development of functional meat-based products potentially relevant in cardiovascular disease (CVD) risk reduction. Using the available strategies in the meat industry (reformulation processes) and a food-based approach, we address the design and development of restructured beef steak with added walnuts, potentially functional for CVD risk reduction. Its adequacy as a vehicle for active nutrients is confirmed by a pharmacokinetic pilot study in humans using gamma-tocopherol as an exposure biomarker in chylomicrons during the post-prandial state. Effect and potential "functionality" is being assessed by a dietary intervention study in subjects at risk and markers and indicators related to CVD are being evaluated. Within the conceptual framework of evidence-based medicine, development of meat-based functional products may become a useful approach for specific applications, with a potential market and health benefits of great importance at a population level.
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International Nuclear Information System (INIS)
Hassan, I.M.; Emam, O.A.
1988-01-01
The effect of irradiation treatments up to 10 KGy, soaking in a solution containing 0.5% Na-pyrophosphate and 250 ppm butylated hydroxy toluene (BHT) and a combination of both treatments on the nitrogen content and solubility, protein fractions and lipids stability in beef steaks during cold storage at 4 ± 1°C was followed until the samples were rejected by sensory evaluation. The least effective radiation doses for soluble protein nitrogen (SPN), total soluble nitrogen (TSN) and total nitrogen (TN) were 2, 5 and 10 KGy, respectively. Such effects were proportionally related to the applied dose. The loss in nitrogen compounds and/or their solubility which occurred upon irradiation appeared to be retarded by soaking treatment. Irradiation treatments induced additional protein fraction which seems to be originated from the sarcoplasmic proteins. After the resolution of rigor mortis, the incremental rate of nitrogen extractability was inversely related to the irradiation dose. Another protein fraction was detected only in the 10 KGy irradiated samples after 14 days of cold storage which might be originating from fibrillar proteins as a result of its interaction with some lipid oxidation products. However, soaking treatment itself caused extensive changes in protein fractions, in contrast, protection from radiation and radiation after-effects were observed
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Mejlholm, Ole; Bøknæs, Niels; Dalgaard, Paw
2015-02-01
A new stochastic model for the simultaneous growth of Listeria monocytogenes and lactic acid bacteria (LAB) was developed and validated on data from naturally contaminated samples of cold-smoked Greenland halibut (CSGH) and cold-smoked salmon (CSS). During industrial processing these samples were added acetic and/or lactic acids. The stochastic model was developed from an existing deterministic model including the effect of 12 environmental parameters and microbial interaction (O. Mejlholm and P. Dalgaard, Food Microbiology, submitted for publication). Observed maximum population density (MPD) values of L. monocytogenes in naturally contaminated samples of CSGH and CSS were accurately predicted by the stochastic model based on measured variability in product characteristics and storage conditions. Results comparable to those from the stochastic model were obtained, when product characteristics of the least and most preserved sample of CSGH and CSS were used as input for the existing deterministic model. For both modelling approaches, it was shown that lag time and the effect of microbial interaction needs to be included to accurately predict MPD values of L. monocytogenes. Addition of organic acids to CSGH and CSS was confirmed as a suitable mitigation strategy against the risk of growth by L. monocytogenes as both types of products were in compliance with the EU regulation on ready-to-eat foods. Copyright © 2014 Elsevier Ltd. All rights reserved.
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DEFF Research Database (Denmark)
Macé, Sabrina; Mamlouk, Kelthoum; Chipchakova, Stoyka
2013-01-01
A specific real-time PCR quantification method combined with a propidium monoazide sample treatment step was developed to determine quantitatively the viable population of the Photobacterium phosphoreum species group in raw modified-atmosphere-packed salmon. Primers were designed to amplify a 350......-bp fragment of the gyrase subunit B gene (gyrB) of P. phosphoreum. The specificity of the two primers was demonstrated by using purified DNA from 81 strains of 52 different bacterial species. When these primers were used for real-time PCR in pure culture, a good correlation (R2 of 0.99) was obtained...... between this method and conventional enumeration on marine agar (MA). Quantification was linear over 5 log units as confirmed by using inoculated salmon samples. On naturally contaminated fresh salmon, the new real-time PCR method performed successfully with a quantification limit of 3 log CFU...
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National Oceanic and Atmospheric Administration, Department of Commerce — The U.S. West Coast has experienced a hypoxic event every year since 2002. This low dissolved oxygen condition clearly impacts the organisms living there, but it is...
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Yahata, Y; Ohshima, N; Odaira, F; Nakamura, N; Ichikawa, H; Matsuno, K; Shuri, J; Toyozawa, T; Terajima, J; Watanabe, H; Nakashima, K; Sunagawa, T; Taniguchi, K; Okabe, N
2018-03-01
An outbreak of enterohaemorrhagic Escherichia coli O157 occurred in multiple prefectures of Japan in November 2009. We conducted two case-control studies with trace-back and trace-forward investigations to determine the source. The case definition was met by 21 individuals; 14 (66.7%) were hospitalised, but no haemolytic uraemic syndrome, acute encephalopathy or deaths occurred. Median age was 23 (range 12-48) years and 14 cases were male (66.7%). No significant associations with food were found in a case-control study by local public health centres, but our matched case-control study using Internet surveys found that beef hanging tender (or hanger steak), derived from the diaphragm of the cattle, was significantly associated with illness (odds ratio = 15.77; 95% confidence interval, 2.00-124.11). Pulsed-field gel electrophoresis analysis of isolates from patients and the suspected food showed five different patterns: two in faecal and food samples, and another three in patient faecal samples only, although there were epidemiological links to the meat consumed at the restaurants. Trace-back investigation implicated a common food processing company from outside Japan. Examination of the logistics of the meat processing company suggested that contamination did not occur in Japan. We concluded that the source of the outbreak was imported hanging tender. This investigation revealed that Internet surveys could be useful for outbreak investigations.
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Production of conjugated linoleic acid-rich potato chips.
Jain, Vishal P; Proctor, Andrew
2007-01-01
Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization of linoleic acid in soy oil by photoirradiation. This oil may allow greatly increased dietary CLA without significantly elevating fat intake. The objective of this study was to prepare CLA-rich potato chips by frying in CLA-rich soy oil. Soy oil was photoisomerized in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay processed to remove the residual iodine and this oil was then used to fry potato chips. Oil was extracted from fried chips and analyzed for its CLA content with gas chromatography. A 1-oz serving of CLA-rich potato chips contained approximately 2.4 g CLA as compared to 0.1 g CLA in 3-oz serving of steak fillet and 0.06 g CLA in 8-oz serving of whole milk. The peroxide value of the oil extracted from potato chips was found to be 1 meq/1000 g sample, which was within the acceptable commercial standards. This study may lead to the commercialization of CLA-rich food products.
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Pokharel, S; Brooks, J C; Martin, J N; Brashears, M M
2016-12-01
As the incidence of multidrug resistance (MDR) Salmonella enterica serotype Typhimurium is increasing, data regarding the antimicrobial interventions and pathogen internalization in marinated meat products are important. This study evaluated the antimicrobial intervention and internalization of Salm. Typhimurium in marinated beef sirloin steaks. Beef bottom sirloin flaps (IMPS #185A; USDA Select) inoculated (10 8 log 10 CFU ml -1 ) with Salm. Typhimurium were sprayed (lactic acid (4%) and buffered vinegar (2%)) prior to vacuum-tumbled marination (0·35% sodium chloride and 0·45% sodium tripolyphosphate) for 30 min. Pathogen presence after antimicrobial spray, vacuum-tumbled marination, and translocation was determined by direct plating on Xylose Lysine Deoxycholate (XLD) agar with tryptic soy agar (TSA) overlay. The data imply varied internalization and antimicrobial susceptibility pattern of Salm. Typhimurium in marinated meat. Lactic acid (4%) spray (P internalization and potential survival of Salmonella spp. in marinated beef products is a major concern. These results highlight the internalization of pathogens in vacuum-tumbled meat products and emphasize the importance of considering these products as nonintact. Similarly, these data confirm the efficacy and utility of interventions prior to vacuum-tumbled marination. Further research is needed to identify additional strategies to mitigate internalization and translocation of pathogens into vacuum-marinated meat products. © 2016 The Society for Applied Microbiology.
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Directory of Open Access Journals (Sweden)
Shivam Kothari
2015-01-01
Full Text Available We investigated the association between seafood consumption and symptoms related to potential mercury toxicity in patients presenting to specialty medical clinics at Stony Brook Medical Center on Long Island, New York. We surveyed 118 patients from April–August 2012 about their seafood consumption patterns, specifically how frequently they were eating each type of fish, to assess mercury exposure. We also asked about symptoms associated with mercury toxicity including depression, fatigue, balance difficulties, or tingling around the mouth. Of the 118 adults surveyed, 14 consumed high mercury seafood (tuna steak, marlin, swordfish, or shark at least weekly. This group was more likely to suffer from fatigue than other patients (p = 0.02. Logistic regression confirmed this association of fatigue with frequent high mercury fish consumption in both unadjusted analysis (OR = 5.53; 95% CI: 1.40–21.90 and analysis adjusted for age, race, sex, income, and clinic type (OR = 7.89; 95% CI: 1.63–38.15. No associations were observed between fish intake and depression, balance difficulties, or tingling around the mouth. Findings suggest that fatigue may be associated with eating high mercury fish but sample size is small. Larger studies are needed to determine whether fish intake patterns or blood mercury tests warrant consideration as part of the clinical work-up in coastal regions.
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Sensory evaluation of meat colour using photographs
Directory of Open Access Journals (Sweden)
Gianluigi Destefanis
2010-01-01
Full Text Available Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters.
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Energy Technology Data Exchange (ETDEWEB)
Bjeldanes, L F [Univ. of California, Berkeley; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T
1982-01-01
A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100 g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock cod and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the food that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.
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Bjeldanes, L F; Morris, M M; Felton, J S; Healy, S; Stuermer, D; Berry, P; Timourian, H; Hatch, F T
1982-08-01
A survey of mutagen formation during the cooking of a variety of protein-rich foods that are minor sources of protein intake in the American diet is reported (see Bjeldanes, Morris, Felton et al. (1982) for survey of major protein foods). Milk, cheese, tofu and organ meats showed negligible mutagen formation except following high-temperature cooking for long periods of time. Even under the most extreme conditions, tofu, cheese and milk exhibited fewer than 500 Ames/Salmonella typhimurium revertants/100 g equivalents (wet weight of uncooked food), and organ meats only double that amount. Beans showed low mutagen formation after boiling and boiling followed by frying (with and without oil). Only boiling of beans followed by baking for 1 hr gave appreciable mutagenicity (3650 revertants/100g equivalents). Seafood samples gave a variety of results: red snapper, salmon, trout, halibut and rock cod all gave more than 1000 revertants/100 g wet weight equivalents when pan-fried or griddle-fried for about 6 min/side. Baked or poached rock and deep-fried shrimp showed no significant mutagen formation. Broiled lamb chops showed mutagen formation similar to that in red meats tested in the preceding paper: 16,000 revertants/100 g equivalents. These findings show that as measured by bioassay in S. typhimurium, most of the foods that are minor sources of protein in the American diet are also minor sources of cooking-induced mutagens.
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McClatchie, Sam; Cowen, Robert; Nieto, Karen; Greer, Adam; Luo, Jessica Y.; Guigand, Cedric; Demer, David; Griffith, David; Rudnick, Daniel
2012-04-01
We sampled a front detected by SST gradient, ocean color imagery, and a Spray glider south of San Nicolas Island in the Southern California Bight between 14 and 18 October 2010. We sampled the front with an unusually extensive array of instrumentation, including the Continuous Underway Fish Egg Sampler (CUFES), the undulating In Situ Ichthyoplankton Imaging System (ISIIS) (fitted with temperature, salinity, oxygen, and fluorescence sensors), multifrequency acoustics, a surface pelagic trawl, a bongo net, and a neuston net. We found higher fluorescence and greater cladoceran, decapod, and euphausiid densities in the front, indicating increased primary and secondary production. Mesopelagic fish were most abundant in oceanic waters to the west of the front, market squid were abundant in the front associated with higher krill and decapod densities, and jack mackerel were most common in the front and on the shoreward side of the front. Egg densities peaked to either side of the front, consistent with both offshore (for oceanic squid and mesopelagic fish) and shelf origins (for white croaker and California halibut). We discovered unusually high concentrations of predatory narcomedusae in the surface layer of the frontal zone. Potential ichthyoplankton predators were more abundant either in the front (decapods, euphausiids, and squid) or shoreward of the front (medusae, chaetognaths, and jack mackerel). For pelagic fish like sardine, which can thrive in less productive waters, the safest place to spawn would be offshore because there are fewer potential predators.
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Zimmermann, Mark; Reid, Jane A.; Golden, Nadine
2016-01-01
In this analysis we demonstrate how preferred fish habitat can be predicted and mapped for juveniles of two Alaskan groundfish species – Pacific halibut (Hippoglossus stenolepis) and flathead sole (Hippoglossoides elassodon) – at five sites (Kiliuda Bay, Izhut Bay, Port Dick, Aialik Bay, and the Barren Islands) in the central Gulf of Alaska. The method involves using geographic information system (GIS) software to extract appropriate information from National Ocean Service (NOS) smooth sheets that are available from NGDC (the National Geophysical Data Center). These smooth sheets are highly detailed charts that include more soundings, substrates, shoreline and feature information than the more commonly-known navigational charts. By bringing the information from smooth sheets into a GIS, a variety of surfaces, such as depth, slope, rugosity and mean grain size were interpolated into raster surfaces. Other measurements such as site openness, shoreline length, proportion of bay that is near shore, areas of rocky reefs and kelp beds, water volumes, surface areas and vertical cross-sections were also made in order to quantify differences between the study sites. Proper GIS processing also allows linking the smooth sheets to other data sets, such as orthographic satellite photographs, topographic maps and precipitation estimates from which watersheds and runoff can be derived. This same methodology can be applied to larger areas, taking advantage of these free data sets to describe predicted groundfish essential fish habitat (EFH) in Alaskan waters.
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Food consumption of adolescents. A simplified questionnaire for evaluating cardiovascular risk
Directory of Open Access Journals (Sweden)
Chiara Vera Lucia
2001-01-01
Full Text Available OBJECTIVE: To develop a simplified questionnaire for self-evaluation by adolescents of foods associated with the risk of coronary diseases. METHODS: Frequency questionnaires about 80 foods were answered by representative samples of 256 adolescents aged 12 to 19 from Rio de Janeiro as part of the Nutrition and Health Research project. The dependent variable was the serum cholesterol predicting equation as influenced by diet, and the independent variables were the foods. The variables were normalized and, using Pearson's correlation coefficient, those with r>0.10 were selected for the regression model. The model was analyzed for sex, age, random sample, and total calories. Those food products that explained 85% of the cholesterol variation equation were present in the caloric model, and contained trans fatty acids were selected for the questionnaire. RESULTS: Sixty-five food products had a statistically significant correlation (P<0.001 with the dependent variable. The simplified questionnaire included 9 food products present in all tested models: steak or broiled meat, hamburger, full-fat cheese, French fries or potato chips, whole milk, pies or cakes, cookies, sausages, butter or margarine. The limit of the added food points for self-evaluation was 100, and over 120 points was considered excessive. CONCLUSION: The scores given to the food products and the criteria for the evaluation of the consumption limits enabled the adolescents to get to know and to balance their intake.
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Griffin, Bruce A
2016-08-01
Eggs have one of the lowest energy to nutrient density ratios of any food, and contain a quality of protein that is superior to beef steak and similar to dairy. From a nutritional perspective, this must qualify eggs as 'good'. The greater burden of proof has been to establish that eggs are not 'bad', by increasing awareness of the difference between dietary and blood cholesterol, and accumulating sufficient evidence to exonerate eggs from their associations with CVD and diabetes. After 60 years of research, a general consensus has now been reached that dietary cholesterol, chiefly from eggs, exerts a relatively small effect on serum LDL-cholesterol and CVD risk, in comparison with other diet and lifestyle factors. While dietary guidelines have been revised worldwide to reflect this view, associations between egg intake and the incidence of diabetes, and increased CVD risk in diabetes, prevail. These associations may be explained, in part, by residual confounding produced by other dietary components. The strength of evidence that links egg intake to increased CVD risk in diabetes is also complicated by variation in the response of serum LDL-cholesterol to eggs and dietary cholesterol in types 1 and 2 diabetes. On balance, the answer to the question as to whether eggs are 'bad', is probably 'no', but we do need to gain a better understanding of the effects of dietary cholesterol and its association with CVD risk in diabetes.
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International Nuclear Information System (INIS)
Farkas, J.; Andrassy, E.; Meszaros, L.; Beczner, J.; Polyak-Feher, K.; Gaal, O.; Lebovics, V.K.; Lugasi, A.
2009-01-01
As a result of intensive predictive microbiological modelling activities, several computer programs and softwares became available recently for facilitating microbiological risk assessment. Among these tools, the establishment of the ComBase, an international database and its predictive modelling softwares of the Pathogen Modelling Program (PMP) set up by the USDA Eastern Regional Research Center, Wyndmore, PA, and the Food Micromodel/Growth Predictor by the United Kingdom's Institute of Food Research, Norwich, are most important. The authors have used the PMP 6.1 software version of ComBase as a preliminary trial to compare observed growth of selected test organisms in relation to their food irradiation work during recent years within the FAO/IAEA Coordinated Food Irradiation Research Projects (D6.10.23 and D6.20.07) with the predicted growth on the basis of growth models available in ComBase for the same species as those of the authors' test organisms. The results of challenge tests with Listeria monocytogenes inoculum in untreated or irradiated experimental batches of semi-prepared breaded turkey meat steaks (cordon bleu), sliced tomato, sliced watermelon, sliced cantaloupe and sous vide processed mixed vegetables, as well as Staphylococcus aureus inoculum of a pasta product, tortellini, were compared with their respective growth models under relevant environmental conditions. This comparison showed good fits in the case of non-irradiated and high moisture food samples, but growth of radiation survivors lagged behind the predicted values. (author)
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Autoinducer-2-like activity associated with foods and its interaction with food additives.
Lu, Lingeng; Hume, Michael E; Pillai, Suresh D
2004-07-01
The autoinducer-2 (AI-2) molecule produced by bacteria as part of quorum sensing is considered to be a universal inducer signal in bacteria because it reportedly influences gene expression in a variety of both gram-negative and gram-positive bacteria. The objective of this study was to determine whether selected fresh produce and processed foods have AI-2-like activity and whether specific food additives can act as AI-2 mimics and result in AI-2-like activity. The luminescence-based response of the reporter strain Vibrio harveyi BB170 was used as the basis for determining AI-2 activity in the selected foods and food ingredients. Maximum AI-2 activity was seen on the frozen fish sample (203-fold, compared with the negative control) followed by tomato, cantaloupe, carrots, tofu, and milk samples. Interestingly, some samples were capable of inhibiting AI-2 activity. Turkey patties showed the highest inhibition (99.8% compared with the positive control) followed by chicken breast (97.5%), homemade cheeses (93.7%), beef steak (90.6%), and beef patties (84.4%). AI-2 activity was almost totally inhibited by sodium propionate, whereas sodium benzoate caused 93.3% inhibition, compared with 75% inhibition by sodium acetate. Sodium nitrate did not have any appreciable effect, even at 200 ppm. Understanding the relationships that exist between AI-2 activity on foods and the ecology of pathogens and food spoilage bacteria on foods could yield clues about factors controlling food spoilage and pathogen virulence.
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Energy Technology Data Exchange (ETDEWEB)
1983-01-01
This report presents the results of an environmental study carried out in the Qingua/Tunugliarfik Fiord area north of Narssarssuaq in July-October, 1982. The field work in the area included hydrographic investigations in the Tunugliarfik Fiord, fishery investigations in the Qingua river and a survey of the area likely to be affected by a hydro-electric plant. Information on commercial and sport fishing, hunting, sheep-farming, tourism, and conservation interests was also collected. The hydrographic investigations have shown that the inner part of Tunugliarfik is dominated by the estuarine circulation in the upper layer clearly influenced by the Qoroq Fiord. The lower 5 km of the river contain a large population of arctic char. The size of the migrating stock, i.e. excluding young and residual fish, is estimated at 10.000 - 20.000 fish. A series of waterfalls in the end of the Qingua valley constrains migrating fish to the lower river area. Beyond the falls two separate populations of stream-resident arctic char are found. Another non-migrant population is found in the Nordbo/Storesoe area. The arctic char fishery is locally of great importance. The fishery, which is carried out by use of gill net, is particularly extensive in the inner part of the Tunugliarfik Fiord. The Qiangua valley is also a popular site for anglers coming to the area by a daily boat from the hotel in Narssarssuaq. Besides char, great quantities of Greenland cod and Greenland halibut are caught in the fiord. The major part of the catch is consumed locally.
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Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants.
Willette, Demian A; Simmonds, Sara E; Cheng, Samantha H; Esteves, Sofia; Kane, Tonya L; Nuetzel, Hayley; Pilaud, Nicholas; Rachmawati, Rita; Barber, Paul H
2017-10-01
Seafood mislabeling is common in both domestic and international markets. Studies on seafood fraud often report high rates of mislabeling (e.g., >70%), but these studies have been limited to a single sampling year, which means it is difficult to assess the impact of stricter governmental truth-in-labeling regulations. We used DNA barcoding to assess seafood labeling in 26 sushi restaurants in Los Angeles over 4 years. Seafood from 3 high-end grocery stores were also sampled (n = 16) in 2014. We ordered 9 common sushi fish from menus, preserved tissue samples in 95% ethanol, extracted the genomic DNA, amplified and sequenced a portion of the mtDNA COI gene, and identified the resulting sequence to known fish sequences from the National Center for Biotechnology Information nucleotide database. We compared DNA results with the U.S. Food and Drug Administration (FDA) list of acceptable market names and retail names. We considered sushi-sample labels that were inconsistent with FDA names mislabeled. Sushi restaurants had a consistently high percentage of mislabeling (47%; 151 of 323) from 2012 to 2015, yet mislabeling was not homogenous across species. Halibut, red snapper, yellowfin tuna, and yellowtail had consistently high (15%). All sampled sushi restaurants had at least one case of mislabeling. Mislabeling of sushi-grade fish from high-end grocery stores was also identified in red snapper, yellowfin tuna, and yellowtail, but at a slightly lower frequency (42%) than sushi restaurants. Despite increased regulatory measures and media attention, we found seafood mislabeling continues to be prevalent. © 2017 Society for Conservation Biology.
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The M/V Selendang Ayu commercial fisheries work group process
International Nuclear Information System (INIS)
DeCola, E.; Robertson, T.; Pearson, L.; Dietrick, L.; Folley, G.
2006-01-01
The process used to form and operate the Selendang Ayu Fisheries Work Group was discussed. The M/V Selendang Ayu ran aground and broke apart near Unalaska Island, Alaska in December 2004, causing immediate concern to nearby commercial fisheries and seafood processors. The work group, which was formed less than 2 weeks after the initial spill, was modeled after other Alaska work groups and consisted of experts in environmental health, fisheries biology and oceanography. Its task was to facilitate communication between fishery managers and spill responders to identify risk-reducing measures and to minimize impacts to fisheries in Alaska. In support of Alaska's zero tolerance policy toward any contamination of food processed in Alaska, the working group conducted water quality sampling in and around Unalaska Island from December 2004 though March 2005. Information was gathered regarding fishery opening and closing dates, geographic extent of fisheries, gear and vessel types, seawater circulation systems, fish processing operations, vessel transit routes and other considerations related to the potential exposure of vessels, gear or seafood to oil. This paper described the different pathways that commercial fish species may be exposed to spilled oil, along with the major fish species at risk. One small fishery closure was enacted. The working group was successful in ensuring that major commercial fisheries for snow crab, pollock, halibut and other species were successfully conducted during the spill, with all loads undergoing mandatory seafood inspections. Seafood products were not contaminated and market prices remained stable. 15 refs., 6 tabs., 4 figs
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Richmond, Laurie
2013-11-01
Colonial processes including the dispossession of indigenous lands and resources and the development of Western management institutions to govern the use of culturally important fish resources have served in many ways to marginalize indigenous interests within the United States fisheries. In recent years, several US fishery institutions have begun to develop policies that can confront this colonial legacy by better accommodating indigenous perspectives and rights in fishery management practices. This paper analyzes two such policies: the 2005 community quota entity program in Alaska which permits rural communities (predominantly Alaska Native villages) to purchase and lease commercial halibut fishing privileges and the 1994 State of Hawaíi community-based subsistence fishing area (CBSFA) legislation through which Native Hawaiian communities can designate marine space near their community as CBSFAs and collaborate with the state of Hawaíi to manage those areas according to traditional Hawaiian practices. The analysis reveals a striking similarity between the trajectories of these two policies. While they both offered significant potential for incorporating indigenous rights and environmental justice into state or federal fishery management, they have so far largely failed to do so. Environmental managers can gain insights from the challenges and potentials of these two policies. In order to introduce meaningful change, environmental policies that incorporate indigenous rights and environmental justice require a commitment of financial and institutional support from natural resource agencies, a commitment from indigenous groups and communities to organize and develop capacity, and careful consideration of contextual and cultural factors in the design of the policy framework.
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Alava, Juan José; Gobas, Frank A P C
2016-02-15
To track the long term bioaccumulation of (137)Cs in marine organisms off the Pacific Northwest coast of Canada, we developed a time dependent bioaccumulation model for (137)Cs in a marine mammalian food web that included fish-eating resident killer whales. The model outcomes show that (137)Cs can be expected to gradually bioaccumulate in the food web over time as demonstrated by the increase of the apparent trophic magnification factor of (137)Cs, ranging from 0.76 after 1 month of exposure to 2.0 following 30 years of exposure. (137)Cs bioaccumulation is driven by relatively rapid dietary uptake rates, moderate depuration rates in lower trophic level organisms and slow elimination rates in high trophic level organisms. Model estimates of the (137)Cs activity in species of the food web, based on current measurements and forecasts of (137)Cs activities in oceanic waters and sediments off the Canadian Pacific Northwest, indicate that the long term (137)Cs activities in fish species including Pacific herring, wild Pacific salmon, sablefish and halibut will remain well below the current (137)Cs-Canada Action Level for consumption (1000 Bq/kg) following a nuclear emergency. Killer whales and Pacific salmon are expected to exhibit the largest long term (137)Cs activities and may be good sentinels for monitoring (137)Cs in the region. Assessment of the long term consequences of (137)Cs releases from the Fukushima aftermath should consider the extent of ecological magnification in addition to ocean dilution. Copyright © 2015 Elsevier B.V. All rights reserved.
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Directory of Open Access Journals (Sweden)
Subbarao Venkata Ravva
2016-12-01
Full Text Available We previously reported that the strains of Escherichia coli O157:H7 (EcO157 that survived longer in austere soil environment lacked expression of curli, a fitness trait linked with intestinal colonization. In addition, the proportion of curli-positive variants of EcO157 decreased with repeated soil exposure. Here we evaluated 84 and 176 clinical strains from outbreaks and sporadic infections in the US, plus 211 animal fecal and environmental strains for curli expression. These shiga-toxigenic strains were from 328 different genotypes, as characterized by multi-locus variable-number tandem-repeat analysis (MLVA. More than half of the fecal strains (human and animal and a significant proportion of environmental isolates (82% were found to lack curli expression. EcO157 strains from several outbreaks linked with the consumption of contaminated apple juice, produce, hamburgers, steak and beef were also found to lack curli expression. Phylogenetic analysis of fecal strains indicates curli expression is distributed throughout the population. However, a significant proportion of animal fecal isolates (84% gave no curli expression compared to human fecal isolates (58%. In addition, analysis of environmental isolates indicated nearly exclusive clustering of curli expression to a single branch of the minimal spanning tree. This indicates that curli expression depends primarily upon the type of environmental exposure and the isolation source, although genotypic differences also contribute to clonal variation in curli. Furthermore, curli-deficient phenotype appears to be a selective trait for survival of EcO157 in agricultural environments.
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Huwe, Janice K; Larsen, Gerald L
2005-08-01
Persistent environmental contaminants including polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs), non-ortho-polychlorinated biphenyls (PCBs), and polybrominated diphenyl ethers (PBDEs) were analyzed in 65 meat samples collected from supermarkets across the U.S. in 2001. The samples included hamburger, sirloin steaks, pork chops, bacon, and whole chickens from nine different cities. The average PCDD/F/non-ortho-PCB toxic equivalency (TEQ) for all the samples was 0.55 pg/g of lipid (nd (nondetect) = DL (detection limit)/2) with a range from nondetectable to 3.21 pg/g of lipid. For PBDEs, eight congeners were routinely found in the meat samples with an average sum of 1.71 ng/g of lipid (nd = DL/2) and a range from nondetectable to 16.6 ng/g of lipid. While average TEQs were similar to recent values reported in Europe and Asia, the sums of PBDEs in chicken and pork were 3-20 times higher than levels reported in Spain and Japan for these foods. The presence of a few outliers raised the average PBDE sums and indicated that isolated sources of contamination may exist that, if identified, could be removed from the U.S. animal production chain. Using these TEQ and PBDE values and USDA food consumption data, the estimated dietary intake ranges from meat products were 5.3-16.0 pg TEQ and 14.9-44.7 ng of PBDEs/d or 0.1-0.3 pg TEQ and 0.3-0.5 (ng of PBDEs/kg of body mass)/d for an average individual, similar to intakes in other countries.
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Cofrades, S; Benedí, J; Garcimartin, A; Sánchez-Muniz, F J; Jimenez-Colmenero, F
2017-09-01
Meat consumption is influenced by various kinds of factors, among them health implications. Different strategies can be effective in developing meat-based functional foods. These basically entail reducing the presence of compounds with negative health implications and enhancing the presence of beneficial compounds. This article reviews a comprehensive model for the development of meat-based functional foods based on a presentation of the research achieved in terms of the design and development of qualitatively and quantitatively modified meat products (frankfurters, patties and restructured steaks). These were reformulated to incorporate nutrients associated with three different seaweeds (wakame-Undaria pinnatifida; nori-Porphyra umbilicalis; and sea spaghetti-Himanthalia elongata) as sources of bioactive substances, while simultaneously reducing sodium and fat and improving fatty acid profiles. Those seaweeds were chosen, because in terms of composition and health implications, abundance on Spanish coasts, relatively widespread consumption, and suitability in terms of flavour and colour they are better suited than others for use as ingredients in new products. It also discusses the consequences of the use of this type of meat-based functional foods (combination of pork meat and 5% of each seaweed with or without hypercholesterolaemic agent included in the diets) on growing animals (Wistar male rats), and their effects on different aspects of lipoprotein metabolism, oxidative stress and liver structure. This article, then, reports a comprehensive approach to the production of seaweed-enriched meat products, considering aspects of technological development aimed at achieving the functional effect. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Chefs' opinions of restaurant portion sizes.
Condrasky, Marge; Ledikwe, Jenny H; Flood, Julie E; Rolls, Barbara J
2007-08-01
The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.
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Meyerding, Stephan G H; Gentz, Maria; Altmann, Brianne; Meier-Dinkel, Lisa
2018-08-01
Consumer perspectives of beef quality are complex, leading to a market that is increasingly differentiating. Thus, ongoing monitoring and assessment of changes in consumer perspectives is essential to identify changing market conditions. Often only credence and search characteristics are evaluated in consumer studies; therefore the object of the present study is to examine consumer preferences and perceptions towards beef steaks, also including experience characteristics, using a mixed methods approach. For this reason, 55 consumers participated in an experiment in Germany, including a sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis (CBCA). Different quality characteristics were included, but a focus on the quality labels of 'dry aged beef', 'Block House beef', and 'Angus beef' was predominant throughout the experiment with the results showing that quality labels significantly increased overall liking as well as the stated willingness to pay. Quality labels were also the one of the most important characteristics in the conjoint analysis, after origin and price. The results of all applied methods are comparable for the characteristic quality label. The combination of sensory acceptance test and CBCA were additionally able to evaluate all three kinds of beef quality characteristics, which could not be evaluated together only using a single method. This suggests that a mixture of methods should be used to gain better knowledge on the true behavior of beef consumers. Experience and credence characteristics, including beef quality labels, present opportunities for future research as well as the potential for determining product and market differentiation. Copyright © 2018 Elsevier Ltd. All rights reserved.
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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.
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Conservation of the egg envelope digestion mechanism of hatching enzyme in euteleostean fishes.
Kawaguchi, Mari; Yasumasu, Shigeki; Shimizu, Akio; Sano, Kaori; Iuchi, Ichiro; Nishida, Mutsumi
2010-12-01
We purified two hatching enzymes, namely high choriolytic enzyme (HCE; EC 3.4.24.67) and low choriolytic enzyme (LCE; EC 3.4.24.66), from the hatching liquid of Fundulus heteroclitus, which were named Fundulus HCE (FHCE) and Fundulus LCE (FLCE). FHCE swelled the inner layer of egg envelope, and FLCE completely digested the FHCE-swollen envelope. In addition, we cloned three Fundulus cDNAs orthologous to cDNAs for the medaka precursors of egg envelope subunit proteins (i.e. choriogenins H, H minor and L) from the female liver. Cleavage sites of FHCE and FLCE on egg envelope subunit proteins were determined by comparing the N-terminal amino acid sequences of digests with the sequences deduced from the cDNAs for egg envelope subunit proteins. FHCE and FLCE cleaved different sites of the subunit proteins. FHCE efficiently cleaved the Pro-X-Y repeat regions into tripeptides to dodecapeptides to swell the envelope, whereas FLCE cleaved the inside of the zona pellucida domain, the core structure of egg envelope subunit protein, to completely digest the FHCE-swollen envelope. A comparison showed that the positions of hatching enzyme cleavage sites on egg envelope subunit proteins were strictly conserved between Fundulus and medaka. Finally, we extended such a comparison to three other euteleosts (i.e. three-spined stickleback, spotted halibut and rainbow trout) and found that the egg envelope digestion mechanism was well conserved among them. During evolution, the egg envelope digestion by HCE and LCE orthologs was established in the lineage of euteleosts, and the mechanism is suggested to be conserved. © 2010 The Authors Journal compilation © 2010 FEBS.
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Energy Technology Data Exchange (ETDEWEB)
Sinnhuber, R. O.; Landers, Mary K.; Yu, T. C. [Department of Food Science And Technology, Oregon State University, Corvallis, OR (United States); Simon, M.; Heiligman, F. [United States Army Natick Laboratories, Natick, MA (United States)
1966-11-15
Radiation-sterilized enzyme-inactivated cod (Gadus macrocephalus) and halibut (Hippoglossus stenolepsis) patties or cakes were developed which show promise as commercial products. They were prepared by incorporating the comminuted fish with white corn meal, gelatin, and salt and forming the mixture into sausages. Enzymes were inactivated by heating the sausages in a boiling water-bath. After cooling overnight to set the protein, the sausages were sliced into 3/8-in-thick patties, packed in cans and given a radiation dose of 4.5 Mrad. The radiation sterilized products were stored for 12 months at 72 Degree-Sign F with periodic evaluations to assess the quality and the effect of various treatments. The treatments included vacuum packing, the addition of various antioxidants, and the use of charcoal packets. The products just prior to serving were dipped in batter and breading and deep-fried. The fish patties were evaluated by flavorpanels and objective measurements, such as total volatile bases, 2-thiobarbituric acid number, pH and colorrreflectance values. The products received acceptable flavor scores from preference panels (140 to 170 judges) during twelve months of storage at 72 Degree-Sign F. Although the panels preferred the non-irradiated control samples to the irradiated samples after 12 months, all stored irradiated patties scored on the ''like'' side of the 9-point hedonic scale. The color-reflectance values of radiation-sterilized seafood products can be used as a measure of the radiation-induced browning and seemed to correlate with length of storage. (author) [French] Les auteurs ont mis au point des pates ou hachis de morue (Gadus macrocephalus) et de fletan (Hippoglossus stenolepsis) a enzymes inactives, sterilises par rayonnement, qui semblent pouvoir etre commercialises. Ils ont ete prepares par malaxage du poisson finement hache avec de la farine de mais blanche, de la gelatine et du sel, le melange etant debite sous forme de saucisses. Les enzymes
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Imaging plates for use with synchrotron radiation
International Nuclear Information System (INIS)
Amemiya, Yoshiyuki
1995-01-01
This review summarizes the principles and performance characteristics of the imaging-plate (IP) X-ray area detector, which is based on the photo-stimulable phosphor BaF(Br,I):Eu 2+ , together with some of its applications at the Photon Factory. The photo-stimulable phosphor can temporarily store an X-ray image. The stored image is reat out by measuring the intensity of luminescence, which is stimulated by an He-Ne laser beam scanning the phosphor surface. The IP has a spatial resolution of 170 μm (FWHM) with a pixel size of 100 x 100 μm and area sizes ranging from 127 x 127 to 201 x 400 mm 2 . The dynamic range is over 1:10 5 . The detective quantum efficiency, which is a function of exposure level, is more than 80% for 8-20 keV X-rays at medium exposure levels. The background noise level is equivalent to less than 3 X-ray photons/pixel of 8 keV. The precision in intensity measurement is 0.5-1% at best. These performance characteristics of the IP depend largely on the performance of the IP readout system. Two applications of the IP to time-resolved measurements are discussed: one is based on a cinema method which achieves a 0.3 s time resolution for 40 exposures of size 127 x 127 mm 2 , and the other uses the IP as a linear detector of length 200 mm with a 23 μs time resolution for a time period of 45 ms, based on the steak-camera method. (au) (17 refs.)
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Development of Countermeasure and Application technologies to Space Radiation
International Nuclear Information System (INIS)
Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun
2009-02-01
Basic studies to evaluate the microbial activity changes by irradiation, and identify the composting microorganisms using the hyperthermal composter were conducted. And establishment of research protocols on muscle atrophy mechanism using two-dimensional electrophoresis and various blotting analyses are conducted. And two bio-active molecules that potentially play an preventive role of muscle atrophy are uncovered. Integrative protocols linking between the effect of bio-active molecules and treadmill exercise for muscle atrophy inhibition are established. And, successful induction of hibernation-like animation (reduction in body temperature and heartbeat rate) were monitored after HIT injection to mice. The space Bibimbap was developed by a combination treatment of 0.4% baking powder, soaking for 45 min, cooking, freezing, and packaging. It could be consumed easily after rehydration for 10 with 70 .deg. C water, which can be supplied from the International Space Station. And Bulgogi steak developed by combination treatment of packaging, freezing, antioxidant, charcoal and irradiation is a ready-to-eat type and has long shelf-life at the room temperature. Four foods items (Kimchi, Ramen, Saengshik bar, Sujeonggwa) were certified for the use in space flight conditions of 30 days by IBMP to be supplied to the first Korean astronaut, So-Yeon Lee, who accomplished space missions (sensory comparison test) at the International Space Station in 2008. To participate in the nutritional and physiological evaluation of Korean space foods in the MARS-500 project and evaluation of growth change in radio-durable micro organisms and plant seeds by space flight using BION-M1 satellite, a series of meeting were held in Russia and Korea
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Suman, S P; Rentfrow, G; Nair, M N; Joseph, P
2014-03-01
Meat color is the most important quality trait influencing consumer purchase decisions. The interinfluential interactions between myoglobin and biomolecules govern color stability in meat. The advances in proteomics, such as high throughput analytical tools in mass spectrometry, 2-dimensional electrophoresis, and bioinformatics, offer themselves as robust techniques to characterize the proteome basis of muscle- and species-specific meat color phenomena. Differential abundance of chaperones and antioxidant proteins contributes to muscle-specific color stability in beef; the greater abundance of chaperones and antioxidant proteins in color-stable Longissimus lumborum than in color-labile Psoas major protects myoglobin and contributes to superior color stability of beef Longissimus steaks. Lipid oxidation-induced myoglobin oxidation is more critical to beef color than pork color due to the inherent differences in myoglobin chemistry; the number of nucleophilic histidine residues adducted by reactive aldehydes is greater in beef myoglobin than in pork myoglobin. Preferential adduction of secondary products of lipid oxidation to beef myoglobin accelerates metmyoglobin formation at a greater degree than in its pork counterpart. Mass spectrometric investigations revealed that although cherry-red carboxymyoglobin is more stable than oxymyoglobin, both redox forms undergo lipid oxidation-induced oxidation in model systems. The accuracy of mass spectrometry to detect the molecular mass of proteins has been applied to differentiate myoglobins from closely related meat animals, such as goats and sheep or emu and ostrich. In addition, this approach indicated that turkey myoglobin is 350 Da greater in molecular mass than beef myoglobin, and the unique biochemistry of turkey myoglobin could be responsible for its greater thermostability in model systems as well as the pink color defect observed in fully cooked uncured turkey products.
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Development of Countermeasure and Application technologies to Space Radiation
Energy Technology Data Exchange (ETDEWEB)
Lee, Ju Woon; Byun, Myung Woo; Kim, Jae Hun
2009-02-15
Basic studies to evaluate the microbial activity changes by irradiation, and identify the composting microorganisms using the hyperthermal composter were conducted. And establishment of research protocols on muscle atrophy mechanism using two-dimensional electrophoresis and various blotting analyses are conducted. And two bio-active molecules that potentially play an preventive role of muscle atrophy are uncovered. Integrative protocols linking between the effect of bio-active molecules and treadmill exercise for muscle atrophy inhibition are established. And, successful induction of hibernation-like animation (reduction in body temperature and heartbeat rate) were monitored after HIT injection to mice. The space Bibimbap was developed by a combination treatment of 0.4% baking powder, soaking for 45 min, cooking, freezing, and packaging. It could be consumed easily after rehydration for 10 with 70 .deg. C water, which can be supplied from the International Space Station. And Bulgogi steak developed by combination treatment of packaging, freezing, antioxidant, charcoal and irradiation is a ready-to-eat type and has long shelf-life at the room temperature. Four foods items (Kimchi, Ramen, Saengshik bar, Sujeonggwa) were certified for the use in space flight conditions of 30 days by IBMP to be supplied to the first Korean astronaut, So-Yeon Lee, who accomplished space missions (sensory comparison test) at the International Space Station in 2008. To participate in the nutritional and physiological evaluation of Korean space foods in the MARS-500 project and evaluation of growth change in radio-durable micro organisms and plant seeds by space flight using BION-M1 satellite, a series of meeting were held in Russia and Korea
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Directory of Open Access Journals (Sweden)
Luiz Augusto Toledo Machado
2006-12-01
Full Text Available The Zenithal Tropospheric Delay (Z TD is an important error source in the observable involved in the positioning methods using artificial satellite. Frequently, the Z TD influence in the positioning is minimized by applying empirical models. However, such models are not able to supply the precision required to some real time applications, such as navigation and steak out. In 2010 it will be implanted the new navigation and administration system of the air traffic, denominated CNS-ATM (Communication Navigation Surveillance - Air Traffic Management. In this new system the application of positioning techniques by satellites in the air traffic will be quite explored because they provide good precision in real time. The predictions of Z TD values from Numeric Weather Prediction (NWP, denominated dynamic modeling, is an alternative to model the atmospheric gases effects in the radio-frequency signals in real time. The Center for Weather Forecasting and Climate Studies (CPTEC has generated operationally prediction of Z TD values to South American Continent since March, 2004. The aims of the present paper are to investigate the Z TD seasonal variability and evaluate the quality of predicted Z TD values. One year of GPS data from Brazilian Continuous GPS Network (RBMC was used in this evaluation. The RMS values resulting from this evaluation were in the range of 4 to 11 cm. Considering the Z TDtemporal variability, the advantages provide by this modeling, the results obtained in this evaluation and the future improvements, this work shows that the dynamic modeling has great potential to become the most appropriate alternative to model Z TD in real time.
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Directory of Open Access Journals (Sweden)
Claudia Marie Komiyama
2009-03-01
Full Text Available Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC, cisalhamento, Encolhimento por Fritura (EF, TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05 nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p 0,05 entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.Chicken hamburgers and steaks coated with breadcrumbs were prepared using pale and normal broiler chicken meat. Analysis of color, cooking loss (CL, texture, meat shrinking (MS, TBA value, microbiological evaluation, and sensorial analysis were performed. Hamburger samples made with pale and normal broiler breast meat did not present differences (p > 0.05 for color, CL, MS, sensorial and microbiological parameters during the storage period evaluated. Regarding texture, some difference (p 0.05 were noted between the products made with normal and pale meat for the TBA, sensorial analysis, and microbiological evaluation during the storage periods studied.
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International Nuclear Information System (INIS)
Alava, Juan José; Gobas, Frank A.P.C.
2016-01-01
To track the long term bioaccumulation of 137 Cs in marine organisms off the Pacific Northwest coast of Canada, we developed a time dependent bioaccumulation model for 137 Cs in a marine mammalian food web that included fish-eating resident killer whales. The model outcomes show that 137 Cs can be expected to gradually bioaccumulate in the food web over time as demonstrated by the increase of the apparent trophic magnification factor of 137 Cs, ranging from 0.76 after 1 month of exposure to 2.0 following 30 years of exposure. 137 Cs bioaccumulation is driven by relatively rapid dietary uptake rates, moderate depuration rates in lower trophic level organisms and slow elimination rates in high trophic level organisms. Model estimates of the 137 Cs activity in species of the food web, based on current measurements and forecasts of 137 Cs activities in oceanic waters and sediments off the Canadian Pacific Northwest, indicate that the long term 137 Cs activities in fish species including Pacific herring, wild Pacific salmon, sablefish and halibut will remain well below the current 137 Cs-Canada Action Level for consumption (1000 Bq/kg) following a nuclear emergency. Killer whales and Pacific salmon are expected to exhibit the largest long term 137 Cs activities and may be good sentinels for monitoring 137 Cs in the region. Assessment of the long term consequences of 137 Cs releases from the Fukushima aftermath should consider the extent of ecological magnification in addition to ocean dilution. - Highlights: • A food web bioaccumulation model to assess the biomagnification of 137 Cs is developed. • Cesium 137 exhibits bioaccumulation over time as simulated by the model. • Predicted activities in marine biota are below 137 Cs-food consumption benchmarks. • Long-term monitoring of 137 Cs in the ocean will improve the model predictions.
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Fernandes, A R; Mortimer, D; Holmes, M; Rose, M; Zhihua, L; Huang, X; Smith, F; Panton, S; Marshall, L
2018-05-01
The occurrence of a range of regulated and emerging organic environmental contaminants was investigated in 182 samples of edible marine fish sampled mainly from UK marine regions, but extending northerly to the coast of Norway and south to the Algarve. These species (sprats, mackerel, turbot, halibut, herring, grey mullet, sea bass, grey mullet, sardines, etc.) are among those considered to be at the highest risk of contamination with regulated contaminants such as polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs, dioxins), and polychlorinated biphenyls (PCBs), but the occurrence of polybrominated diphenylethers (PBDEs) and polybrominated biphenyls (PBBs) was also investigated. Sub-sets of samples (50-75) were also analysed for emerging contaminants: polychlorinated naphthalenes (PCNs), polybrominated and mixed halogenated dibenzo-p-dioxins, dibenzofurans and biphenyls (PBDD/Fs, PXDD/Fs and PXBs) and perfluoroalkyl substances (PFAS). Contaminant occurrence varied with species and location, but all measured contaminants were detected, with sprats, sea bass, sardines, mackerel, and herring showing higher tissue concentrations. The concentrations of the different contaminants in the various samples were mapped utilising the GPS coordinate data of the capture locations to visualise spatial distribution levels. In terms of catch location, fish sampled from the coasts of southern Britain, north-western France and the Irish Sea appeared to contain proportionately higher levels of some contaminants - e.g. samples from the Irish Sea tended to show higher PCN concentrations, whereas higher levels of PCBs were observed in some fish sampled off the coasts of northern France. Similarly, samples of mullet from the southeast coast of UK showed much higher concentrations of BDE-99 than the other regions. In terms of occurrence trends, PCDD/F and PCB concentrations show a modest decline over the last decade but where limited background data is available for emerging
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Rylander, Charlotta; Sandanger, Torkjel Manning; Brustad, Magritt
2009-02-01
There are strong indications that a moderate intake of fatty fish decreases the risk of cardiovascular diseases due to its content of omega-3 fatty acids. Other studies indicate that fatty fish consumption increase the body burden of Persistent Organic Pollutants (POPs) and may thereby increase the risk of negative health effects. Many of the latter studies are based on POP analysis of fatty fish, from which a recommended daily intake for humans has been calculated based on the no-observed adverse effect level (NOAEL) obtained from animal studies. Studies investigating associations between human plasma concentrations of POPs and intake of marine food show deviating results. In this study we investigated associations between self-reported intake of marine food (fatty fish, fish liver, fish liver oil, seagull eggs and halibut) and plasma concentrations of POPs. The study group consisted of 44 women and 16 men from northern Norway with a marine based diet. In addition to donate blood samples, the participants answered a detailed food frequency questionnaire with special emphasis on marine food consumption. Concentrations of 25 different POPs were measured in plasma. PCB 153 and p'p-DDE were the most ubiquitous PCB and chlorinated pesticide and the geometric mean concentrations were 73 ng/g lipids and 116 ng/g lipids respectively. The main findings in this study were that age, gender and intake of fresh fish liver oil were significant predictors of three of the most common PCBs and trans-Nonachlor in this study group. In addition, intake of seagull eggs influenced the concentration of PCB 180. However, even though the participants had a high intake of marine food they did not have elevated levels of POPs compared to other study groups. Intake of fatty fish did not significantly affect the body burden of POPs in this study group.
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Burger, Joanna; Gochfeld, Michael; Jeitner, Christian; Donio, Mark; Pittfield, Taryn
2014-01-01
A number of factors affect the consumption risk from mercury in fish, including mercury levels, seasonal patterns of mercury concentrations, human consumption patterns, and sensitive populations (e.g. pregnant women, fetuses, young children, and yet unknown genetic factors). Recently the protective effects of selenium on methylmercury toxicity have been publicized, particularly for saltwater fish. We examine levels of mercury and selenium in several species of fish and seabirds from the Aleutians (Alaska), determine selenium:mercury molar ratios, and examine species-specific and individual variation in the ratios as a means of exploring the use of the ratio in risk assessment and risk management. Variation among species was similar for mercury and selenium. There was significant inter-specific and intraspecific variation in selenium:mercury molar ratios for fish, and for birds. The mean selenium:mercury molar ratios for all fish and bird species were above 1, meaning there was an excess of selenium relative to mercury. It has been suggested that an excess of selenium confers some protective advantage for salt water fish, although the degree of excess necessary is unclear. The selenium:mercury molar ratio was significantly correlated negatively with total length for most fish species, but not for dolly varden. Some individuals of Pacific cod, yellow irish lord, rock greenling, Pacific halibut, dolly varden, and to a lesser extent, flathead sole, had selenium:mercury ratios below 1. No bird muscle had an excess of mercury (ratio below 1), and only glaucous-winged gull and pigeon guillemot had ratios between 1 and 5. There was a great deal of variation in selenium:mercury molar ratios within fish species, and within bird species, making it difficult and impractical to use these ratios in risk assessment or management, for fish advisories, or for consumers, particularly given the difficulty of interpreting the ratios. PMID:22664537
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Effects of increased CO2 on fish gill and plasma proteome.
Directory of Open Access Journals (Sweden)
Karine Bresolin de Souza
Full Text Available Ocean acidification and warming are both primarily caused by increased levels of atmospheric CO2, and marine organisms are exposed to these two stressors simultaneously. Although the effects of temperature on fish have been investigated over the last century, the long-term effects of moderate CO2 exposure and the combination of both stressors are almost entirely unknown. A proteomics approach was used to assess the adverse physiological and biochemical changes that may occur from the exposure to these two environmental stressors. We analysed gills and blood plasma of Atlantic halibut (Hippoglossus hippoglossus exposed to temperatures of 12 °C (control and 18 °C (impaired growth in combination with control (400 µatm or high-CO2 water (1000 µatm for 14 weeks. The proteomic analysis was performed using two-dimensional gel electrophoresis (2DE followed by Nanoflow LC-MS/MS using a LTQ-Orbitrap. The high-CO2 treatment induced the up-regulation of immune system-related proteins, as indicated by the up-regulation of the plasma proteins complement component C3 and fibrinogen β chain precursor in both temperature treatments. Changes in gill proteome in the high-CO2 (18 °C group were mostly related to increased energy metabolism proteins (ATP synthase, malate dehydrogenase, malate dehydrogenase thermostable, and fructose-1,6-bisphosphate aldolase, possibly coupled to a higher energy demand. Gills from fish exposed to high-CO2 at both temperature treatments showed changes in proteins associated with increased cellular turnover and apoptosis signalling (annexin 5, eukaryotic translation elongation factor 1γ, receptor for protein kinase C, and putative ribosomal protein S27. This study indicates that moderate CO2-driven acidification, alone and combined with high temperature, can elicit biochemical changes that may affect fish health.
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Haigh, Rowan; Ianson, Debby; Holt, Carrie A.; Neate, Holly E.; Edwards, Andrew M.
2015-01-01
As the oceans absorb anthropogenic CO2 they become more acidic, a problem termed ocean acidification (OA). Since this increase in CO2 is occurring rapidly, OA may have profound implications for marine ecosystems. In the temperate northeast Pacific, fisheries play key economic and cultural roles and provide significant employment, especially in rural areas. In British Columbia (BC), sport (recreational) fishing generates more income than commercial fishing (including the expanding aquaculture industry). Salmon (fished recreationally and farmed) and Pacific Halibut are responsible for the majority of fishery-related income. This region naturally has relatively acidic (low pH) waters due to ocean circulation, and so may be particularly vulnerable to OA. We have analyzed available data to provide a current description of the marine ecosystem, focusing on vertical distributions of commercially harvested groups in BC in the context of local carbon and pH conditions. We then evaluated the potential impact of OA on this temperate marine system using currently available studies. Our results highlight significant knowledge gaps. Above trophic levels 2–3 (where most local fishery-income is generated), little is known about the direct impact of OA, and more importantly about the combined impact of multi-stressors, like temperature, that are also changing as our climate changes. There is evidence that OA may have indirect negative impacts on finfish through changes at lower trophic levels and in habitats. In particular, OA may lead to increased fish-killing algal blooms that can affect the lucrative salmon aquaculture industry. On the other hand, some species of locally farmed shellfish have been well-studied and exhibit significant negative direct impacts associated with OA, especially at the larval stage. We summarize the direct and indirect impacts of OA on all groups of marine organisms in this region and provide conclusions, ordered by immediacy and certainty. PMID
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Fortescue reservoir development and reservoir studies
Energy Technology Data Exchange (ETDEWEB)
Henzell, S.T.; Hicks, G.J.; Horden, M.J.; Irrgang, H.R.; Janssen, E.J.; Kable, C.W.; Mitchell, R.A.H.; Morrell, N.W.; Palmer, I.D.; Seage, N.W.
1985-03-01
The Fortescue field in the Gippsland Basin, offshore southeastern Australia is being developed from two platforms (Fortescue A and Cobia A) by Esso Australia Ltd. (operator) and BHP Petroleum. The Fortescue reservoir is a stratigraphic trap at the top of the Latrobe Group of sediments. It overlies the western flank of the Halibut and Cobia fields and is separated from them by a non-net sequence of shales and coals which form a hydraulic barrier between the two systems. Development drilling into the Fortescue reservoir commenced in April 1983 with production coming onstream in May 1983. Fortescue, with booked reserves of 44 stock tank gigalitres (280 million stock tank barrels) of 43/sup 0/ API oil, is the seventh major oil reservoir to be developed in the offshore Gippsland Basin by Esso/BHP. In mid-1984, after drilling a total of 20 exploration and development wells, and after approximately one year of production, a detailed three-dimensional, two-phase reservoir simulation study was performed to examine the recovery efficiency, drainage patterns, pressure performance and production rate potential of the reservoir. The model was validated by history matching an extensive suite of Repeat Formation Test (RFT) pressure data. The results confirmed the reserves basis, and demonstrated that the ultimate oil recovery from the reservoir is not sensitive to production rate. This result is consistent with studies on other high quality Latrobe Group reservoirs in the Gippsland Basin which contain undersaturated crudes and receive very strong water drive from the Basin-wide aquifer system. With the development of the simulation model during the development phase, it has been possible to more accurately define the optimal well pattern for the remainder of the development.
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Wilson, Matthew T.; Mier, Kathryn L.; Cooper, Dan W.
2016-05-01
According to the nursery size hypothesis, flatfish recruitment is constrained by nursery area. Thus, if resource selection models can be shown to accurately predict the location and geographic extent of flatfish nursery areas, they will become important tools in the management and study of flatfish population dynamics. We demonstrate that some resource selection models derived previously to predict the presence and absence of juvenile flatfishes near shore were applicable to the broader continental shelf. For other age-species groups, derivation of new models for the continental shelf was necessary. Our study was conducted in the western Gulf of Alaska (GoA) during October 2011 on four groups of age-0 juvenile flatfishes: Pacific halibut (Hippoglossus stenolepis), arrowtooth flounder (Atheresthes stomias), northern rock sole (Lepidopsetta polyxystra), and flathead sole (Hippoglossoides elassodon); and three groups of age-1 juvenile flatfishes: northern rock sole, flathead sole, and yellowfin sole (Limanda aspera). Sampling occurred at 33 sites across the continental shelf. Fish were collected using a 3-m beam trawl, and a midwater trawl. Environmental data were collected on sediment composition and water temperature and depth. Many of the age-species groups co-occurred in the Shumagin and Barnabus sea valleys; however, age-0 arrowtooth flounder occurred at more locations than other juveniles, perhaps due to a relatively broad tolerance of environmental conditions and to the utilization of midwater habitat. Thus, the large nursery area of arrowtooth flounder may be one reason why they are currently the most abundant GoA flatfish. In fact, among all species, mean recruitment at age 3 increased with the percent occurrence of age-0 juveniles at the 33 sites, a proxy for relative nursery area, in accordance with the nursery size hypothesis, suggesting that mean recruitment among GoA flatfishes is structured by nursery size.
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Using the animal to the last bit: Consumer preferences for different beef cuts.
Scozzafava, Gabriele; Corsi, Armando Maria; Casini, Leonardo; Contini, Caterina; Loose, Simone Mueller
2016-01-01
Meat is expensive to produce, making it is essential to understand the importance consumers pay to different meat cuts. Previous research on consumers' meat choices has mainly focused on meat species, while consumer preferences for meat cuts has so far only received limited interest. The aim of this study is to shed some light into this relatively unexplored area by answering four research questions. First, this study intends to show the relative importance meat cuts play in relation to other extrinsic product attributes. Secondly, this paper looks into differences in choice criteria between regular and special occasions. Third, consumer segments that differ in their preferences and beef purchase are identified, and, finally, the meat purchase portfolios of these segments are revealed. A stated preference methodology of a discrete choice experiment with cut-specific prices covering several meat cuts simultaneously is proposed to answer the research questions. The sample consists of 1500 respondents representative of the Italian population in terms of age, gender and geographic location The results shows that meat cut is the most important factor when choosing bovine meat followed by quality certification (origin), production technique, the type of breed and price. In terms of consumption occasions, we observe significantly lower price sensitivity for marbled steaks and cutlets for special occasions compared to normal occasions. Segmentation analysis shows that while the choices of two segments (comprising about 40% of the sample) are mostly driven by extrinsic product attributes, the remaining segments are mostly driven by meat cuts. These varying preferences are also reflected in the purchase portfolios of the different segments, while less variability is detected from a socio-demographic perspective. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Qiao, T.; Ren, J.; Craigie, C.; Zabalza, J.; Maltin, Ch.; Marshall, S.
2015-03-01
It is well known that the eating quality of beef has a significant influence on the repurchase behavior of consumers. There are several key factors that affect the perception of quality, including color, tenderness, juiciness, and flavor. To support consumer repurchase choices, there is a need for an objective measurement of quality that could be applied to meat prior to its sale. Objective approaches such as offered by spectral technologies may be useful, but the analytical algorithms used remain to be optimized. For visible and near infrared (VISNIR) spectroscopy, Partial Least Squares Regression (PLSR) is a widely used technique for meat related quality modeling and prediction. In this paper, a Support Vector Machine (SVM) based machine learning approach is presented to predict beef eating quality traits. Although SVM has been successfully used in various disciplines, it has not been applied extensively to the analysis of meat quality parameters. To this end, the performance of PLSR and SVM as tools for the analysis of meat tenderness is evaluated, using a large dataset acquired under industrial conditions. The spectral dataset was collected using VISNIR spectroscopy with the wavelength ranging from 350 to 1800 nm on 234 beef M. longissimus thoracis steaks from heifers, steers, and young bulls. As the dimensionality with the VISNIR data is very high (over 1600 spectral bands), the Principal Component Analysis (PCA) technique was applied for feature extraction and data reduction. The extracted principal components (less than 100) were then used for data modeling and prediction. The prediction results showed that SVM has a greater potential to predict beef eating quality than PLSR, especially for the prediction of tenderness. The infl uence of animal gender on beef quality prediction was also investigated, and it was found that beef quality traits were predicted most accurately in beef from young bulls.
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Braeye, Toon; Denayer, Sarah; De Rauw, Klara; Forier, Anmarie; Verluyten, Jurgen; Fourie, Ludo; Dierick, Katelijne; Botteldoorn, Nadine; Quoilin, Sophie; Cosse, Pascale; Noyen, Jeannine; Pierard, Denis
2014-01-01
On 5 June 2012 several enterohemorrhagic Escherichia coli, EHEC, O157:H7 infections were reported to the public health authorities of Limburg. We performed a case-control study, a trace back/forward investigation and compared strains isolated from human cases and food samples. A case was defined as anyone with a laboratory-confirmed E. coli O157:H7-infection in North-East Limburg from May 30 2012 till July 15 2012. Family members with bloody diarrhea were also included as cases. E. coli O157 was isolated by culture and the presence of the virulence genes was verified using (q)PCR. Isolates were genotyped and compared by Pulsed Field Gel Electrophoresis (PFGE) and insertion sequence 629-printing (IS629-printing). The outbreak involved 24 cases, of which 17 were laboratory-confirmed. Five cases developed Hemolytic Uremic Syndrome (HUS) and fifteen were hospitalized. Cases reported a significantly higher consumption of "steak tartare", a raw meat product (OR 48.12; 95% CI; 5.62- 416.01). Cases were also more likely to buy meat-products at certain butcheries (OR 11.67; 95% CI; 1.41 - 96.49). PFGE and IS629-printing demonstrated that the vtx1a vtx2a eae ehxA positive EHEC O157:H7 strains isolated from three meat products and all seventeen human stool samples were identical. In a slaughterhouse, identified by the trace-back investigation, a carcass infected with a different EHEC strain was found and confiscated. We present a well described and effectively investigated foodborne outbreak associated with meat products. Our main recommendations are the facilitation and acceleration of the outbreak detection and the development of a communication plan to reaches all persons at risk. Foodborne diseases, Shiga-toxigenic Escherichia coli, Enterohemorrhagic Escherichia coli, Meat products, Case control studies, Electrophoresis, Gel, Pulsed-Field.
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Kao, Tsai Hua; Chen, Shaun; Huang, Chun Wei; Chen, Chia Ju; Chen, Bing Huei
2014-09-01
This study aimed to determine the contents of 16 PAHs in kindling-free-charcoal grilled meat and seafood products by GC-MS coupled with a QuEChERS method, and estimate the potential risk associated with consumption of those products in Taiwan. Results showed that the total PAHs contents ranged from 6.3±0.9 to 238.8±8.3 ng/g in poultry meat, 0.1±0.0-547.5±12.2 ng/g in red meat, and 6.6±1.4-249.7±6.4 ng/g in seafood products. Among various PAHs, the highly carcinogenic benzo[a]pyrene was detected in chicken breast grilled at 84°C (30 min), chicken heart at 100°C (26 min), chicken drumstick at 74°C (20 min), duck drumstick at 85°C (40 min), and lamb steak at 88°C (12 min), with its level amounting to 1.3±0.0, 2.4±0.1, 4.0±1.3, 3.1±0.0, and 5.8±0.5 ng/g, respectively. The generation of PAHs was associated with grilling time, temperature and fat content. Risk assessment of dietary exposure to PAHs revealed toxicity equivalent to range from ND - 6.174±0.505 μg/g and margin of exposure was >10,000, which agreed with the EFSA's definition of low public health concern. The lifelong average daily PAHs intake was higher for adults than for elderly people in Taiwan, however, consumption of kindling-free-charcoal grilled meat should not be a public health concern based on cancer risk potency. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Dietary mutagen exposure and risk of pancreatic cancer.
Li, Donghui; Day, Rena Sue; Bondy, Melissa L; Sinha, Rashmi; Nguyen, Nga T; Evans, Douglas B; Abbruzzese, James L; Hassan, Manal M
2007-04-01
To investigate the association between dietary exposure to food mutagens and risk of pancreatic cancer, we conducted a hospital-based case-control study at the University of Texas M. D. Anderson Cancer Center during June 2002 to May 2006. A total of 626 cases and 530 noncancer controls were frequency matched for race, sex and age (+/-5 years). Dietary exposure information was collected via personal interview using a meat preparation questionnaire. A significantly greater portion of the cases than controls showed a preference to well-done pork, bacon, grilled chicken, and pan-fried chicken, but not to hamburger and steak. Cases had a higher daily intake of food mutagens and mutagenicity activity (revertants per gram of daily meat intake) than controls did. The daily intakes of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and benzo(a)pyrene (BaP), as well as the mutagenic activity, were significant predictors for pancreatic cancer (P = 0.008, 0.031, and 0.029, respectively) with adjustment of other confounders. A significant trend of elevated cancer risk with increasing DiMeIQx intake was observed in quintile analysis (P(trend) = 0.024). A higher intake of dietary mutagens (those in the two top quintiles) was associated with a 2-fold increased risk of pancreatic cancer among those without a family history of cancer but not among those with a family history of cancer. A possible synergistic effect of dietary mutagen exposure and smoking was observed among individuals with the highest level of exposure (top 10%) to PhIP and BaP, P(interaction) = 0.09 and 0.099, respectively. These data support the hypothesis that dietary mutagen exposure alone and in interaction with other factors contribute to the development of pancreatic cancer.
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Ni, Weijuan; McNaughton, Lynn; LeMaster, David M; Sinha, Rashmi; Turesky, Robert J
2008-01-09
The concentrations of heterocyclic aromatic amines (HAAs) were determined, by liquid chromatography-electrospray ionization/tandem mass spectrometry (LC-ESI-MS/MS), in 26 samples of beef, pork, and chicken cooked to various levels of doneness. The HAAs identified were 2-amino-3-methylimidazo[4,5- f]quinoline, 2-amino-1-methylimidazo[4,5- b]quinoline, 2-amino-1-methylimidazo[4,5- g]quinoxaline (I gQx), 2-amino-3-methylimidazo[4,5- f]quinoxaline, 2-amino-1,7-dimethylimidazo[4,5- g]quinoxaline (7-MeI gQx), 2-amino-3,8-dimethylimidazo[4,5- f]quinoxaline, 2-amino-1,6-dimethyl-furo[3,2- e]imidazo[4,5- b]pyridine, 2-amino-1,6,7-trimethylimidazo[4,5- g]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5- f]quinoxaline, 2-amino-1,7,9-trimethylimidazo[4,5- g]quinoxaline, 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP), 2-amino-9 H-pyrido[2,3- b]indole, and 2-amino-3-methyl-9 H-pyrido[2,3- b]indole. The concentrations of these compounds ranged from chicken (up to 305 microg/kg), broiled bacon (16 microg/kg), and pan-fried bacon (4.9 microg/kg). 7-MeI gQx was the most abundant HAA formed in very well done pan-fried beef and steak, and in beef gravy, at concentrations up to 30 microg/kg. Several other linear tricyclic ring HAAs containing the I gQx skeleton are formed at concentrations in cooked meats that are relatively high in comparison to the concentrations of their angular tricyclic ring isomers, the latter of which are known experimental animal carcinogens and potential human carcinogens. The toxicological properties of these recently discovered I gQx derivatives warrant further investigation and assessment.
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Predictors of dietary heterocyclic amine intake in three prospective cohorts.
Byrne, C; Sinha, R; Platz, E A; Giovannucci, E; Colditz, G A; Hunter, D J; Speizer, F E; Willett, W C
1998-06-01
Cooking meat creates heterocyclic amines (HCAs) through pyrolysis of amino acids and creatinine. Although recognized as mutagenic, the etiological role of HCA in human cancer is unclear, due to the lack of information on the effect of typical food cooking methods on HCA concentrations and on variation in HCA exposure in populations. We estimated overall daily dietary HCA intake and variation in intake between individuals, using recent data on HCA concentrations in various meats prepared by cooking methods, temperatures, and times common in United States in the 1990s. Random samples of 250 participants from each of three large prospective cohorts were mailed a questionnaire to assess frequency of consumption, cooking method, and typical outside appearance of pan-fried, broiled, and grilled or barbecued chicken, fish, hamburger, and steak; fried, microwaved, and broiled bacon; fried sausage; roast beef; and homemade gravy. The 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 2-amino-3,4,8-trimethylimidazo[4,5,f]quinoxaline (DiMeIQx) concentrations, measured in composite samples by solid-phase extraction and high-performance liquid chromatography, were assigned to each food, cooking method, and doneness level. The dietary reports showed approximately 30-fold relative variation in 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline intake, 20-fold for 2-amino- -methyl-6-phenylimidazo[4,5-b]pyridine, and over 110-fold for 2-amino-3,4,8-trimethylimidazo[4,5,f]quinoxaline, when the 10th and 90th percentiles of HCA intake were compared (90th/10th percentile value). These reported variations in HCA exposure among participants in these three large cohorts indicates that estimation of HCA intake and determination of association with disease risk are feasible, if additional information on meat cooking methods is obtained.
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Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere
Directory of Open Access Journals (Sweden)
Francesca Piras
2013-10-01
Full Text Available The shelf-life of Halal fresh cut and minced beef meat, packaged under modified atmosphere (MAP was evaluated. The microbial profile of the carcasses intended for cutting and mincing was investigated by detecting spoilage and pathogenic bacteria. Samples of diced meat (DM, marrowbones (MB, steaks (S and minced meat (MM were packaged in MAP (66.0% O2, 25.0% CO2 and 9.0% N2 and stored at +2 and +8°C. At 0, 7 and 14 days, gas composition of headspace was measured. Moreover, in all the samples colony count at 30°C, Enterobacteriaceae, lactic acid bacteria (LAB and Pseudomonas spp. were determined. The carcasses contamination was in compliance with the criteria fixed by EC Reg. 2073/2005. Gas composition of the headspace changed significantly during the storage, mainly at +8°C, where a significant decrease of O2 (until 0.1-0.6% and an increase of CO2 (until 81.0-89.0% were recorded. This could be related to the level of LAB and Pseudomonas spp. Less significant changes were observed at +2°C. At 7 days of storage colony count, mean values were higher than >107 CFU/g in the samples at +8°C, and also at 14 days at +2°C, presumably due to the high levels of Pseudomonas spp., that was dominant at the end of the test. Overall, the microbial mean counts were higher than those detected in similar products packaged under vacuum. In order to extend the shelf-life of the fresh meat and meat preparations, differentiated gas mixtures, and particularly a higher percentage of CO2, could be employed.
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Effect of size and density on canine gastric emptying of nondigestible solids
International Nuclear Information System (INIS)
Meyer, J.H.; Dressman, J.; Fink, A.; Amidon, G.
1985-01-01
Previous studies suggested that the food-containing canine stomach retains large, nondigestible spheres until all food has emptied; but it is not known whether there is a threshold size or a gradation of sizes that will empty along with food. Further, nothing is known of the effects of such parameters as density, shape, and surface energy on the emptying of nondigestible particles of any given size. To answer these questions 6 dogs with chronic duodenal fistulas were studied. Radiolabeled food and spheres were collected from the fistulas to compare the rate of gastric emptying of the spheres with that of the food. After a standard test meal of /sup 99m/Tc-labeled liver, steak, and water, diverted chyme was collected over a stack of sieves in 30-min fractions over 5 postcibal hours. The percent of fed spheres and fed /sup 99m/Tc-labeled liver in each collection was counted, and liquid chyme was returned to the distal duodenum. Spheres with a density of 1 emptied progressively faster as sphere diameters were decreased from 5 to 1 mm; but 0.015-mm spheres emptied at about the same rate as those with diameters of 1 mm. Emptying of the spheres became similar to emptying of the /sup 99m/Tc-labeled liver at about 1.6 mm. Spheres with densities less than 1 or greater than 1 emptied more slowly than spheres of the same size with a density of 1, whereas paper squares emptied the same way as spheres of comparable size and density. Surface energy did not affect emptying. The findings indicated that both sphere size and density affect their emptying in the presence of food
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Energy Technology Data Exchange (ETDEWEB)
Alava, Juan José, E-mail: jalavasa@sfu.ca; Gobas, Frank A.P.C.
2016-02-15
To track the long term bioaccumulation of {sup 137}Cs in marine organisms off the Pacific Northwest coast of Canada, we developed a time dependent bioaccumulation model for {sup 137}Cs in a marine mammalian food web that included fish-eating resident killer whales. The model outcomes show that {sup 137}Cs can be expected to gradually bioaccumulate in the food web over time as demonstrated by the increase of the apparent trophic magnification factor of {sup 137}Cs, ranging from 0.76 after 1 month of exposure to 2.0 following 30 years of exposure. {sup 137}Cs bioaccumulation is driven by relatively rapid dietary uptake rates, moderate depuration rates in lower trophic level organisms and slow elimination rates in high trophic level organisms. Model estimates of the {sup 137}Cs activity in species of the food web, based on current measurements and forecasts of {sup 137}Cs activities in oceanic waters and sediments off the Canadian Pacific Northwest, indicate that the long term {sup 137}Cs activities in fish species including Pacific herring, wild Pacific salmon, sablefish and halibut will remain well below the current {sup 137}Cs-Canada Action Level for consumption (1000 Bq/kg) following a nuclear emergency. Killer whales and Pacific salmon are expected to exhibit the largest long term {sup 137}Cs activities and may be good sentinels for monitoring {sup 137}Cs in the region. Assessment of the long term consequences of {sup 137}Cs releases from the Fukushima aftermath should consider the extent of ecological magnification in addition to ocean dilution. - Highlights: • A food web bioaccumulation model to assess the biomagnification of {sup 137}Cs is developed. • Cesium 137 exhibits bioaccumulation over time as simulated by the model. • Predicted activities in marine biota are below {sup 137}Cs-food consumption benchmarks. • Long-term monitoring of {sup 137}Cs in the ocean will improve the model predictions.
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Marine species in ambient low-oxygen regions subject to double jeopardy impacts of climate change.
Stortini, Christine H; Chabot, Denis; Shackell, Nancy L
2017-06-01
We have learned much about the impacts of warming on the productivity and distribution of marine organisms, but less about the impact of warming combined with other environmental stressors, including oxygen depletion. Also, the combined impact of multiple environmental stressors requires evaluation at the scales most relevant to resource managers. We use the Gulf of St. Lawrence, Canada, characterized by a large permanently hypoxic zone, as a case study. Species distribution models were used to predict the impact of multiple scenarios of warming and oxygen depletion on the local density of three commercially and ecologically important species. Substantial changes are projected within 20-40 years. A eurythermal depleted species already limited to shallow, oxygen-rich refuge habitat (Atlantic cod) may be relatively uninfluenced by oxygen depletion but increase in density within refuge areas with warming. A more stenothermal, deep-dwelling species (Greenland halibut) is projected to lose ~55% of its high-density areas under the combined impacts of warming and oxygen depletion. Another deep-dwelling, more eurythermal species (Northern shrimp) would lose ~4% of its high-density areas due to oxygen depletion alone, but these impacts may be buffered by warming, which may increase density by 8% in less hypoxic areas, but decrease density by ~20% in the warmest parts of the region. Due to local climate variability and extreme events, and that our models cannot project changes in species sensitivity to hypoxia with warming, our results should be considered conservative. We present an approach to effectively evaluate the individual and cumulative impacts of multiple environmental stressors on a species-by-species basis at the scales most relevant to managers. Our study may provide a basis for work in other low-oxygen regions and should contribute to a growing literature base in climate science, which will continue to be of support for resource managers as climate change
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Responsible fisheries summary: 2000-2001 annual report
Energy Technology Data Exchange (ETDEWEB)
NONE
2001-05-01
The energy required to harvest fish from the sea is greater than that required for the production of any other primary food product. Increasing energy efficiency in the fishing industry makes sense, especially in light of the recent increases in fossil fuel prices and the increased concern expressed about greenhouse gas emissions. As a result, Fisheries and Oceans Canada collaborated with partners from the fishing industry, and with support provided by Natural Resources Canada, Program of Energy Research and Development (PERD) to initiate several projects aimed at improving the energy efficiency of fishing gear and related components. During the period April 2000 to March 2001, five projects were completed and two more were initiated. The goals were the determination of the effectiveness of new gear prototypes and fishing techniques towards a reduction in energy consumption. Detailed experimental protocols, gear prototypes, flume tank testing, at-sea trials, analysis of results, and reporting to industry and stakeholders are some of the facets common to most of the projects. Potential fuel savings, in the range of 2,330,000 liters annually for the shrimp trawler fleet were identified by testing new composite trawl netting. Potential fuel savings of 850,000 liters in Silver Hake could be realized by using new small diameter high tenacity braided polyethylene twines in trawl netting, when compared to standard polyethylene. A reduction of approximately 13 per cent in fuel consumption per kilogram of fish harvested is possible, as demonstrated by the testing of new Triplex Trawl design, with three codends rather than one. Operational costs and fuel consumption are both reduced through the use of the new Millennium trawl design using small mesh size in forepart and body of trawl, as shown by the Greenland Halibut (Turbot) selectivity experiments. Meshing is reduced, as is the by-catch of small Turbot. Potential benefits of lighter weight materials of construction were
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Kim, H W; Hong, Y J; Jo, J I; Ha, S D; Kim, S H; Lee, H J; Rhee, M S
2017-01-01
Microbiological quality of 206 raw ready-to-eat seafood samples was investigated according to species (gizzard shad, halibut, rockfish, tuna, oyster and squid) and distribution channels (fishery, hyper and online market). Enumeration of aerobic plate count and total coliforms (TC) and pathogenic bacteria (Bacillus cereus, Staphylococcus aureus and Vibrio parahaemolyticus) was performed, and level of microbiological quality was classified into four groups: satisfactory, acceptable, unsatisfactory and unacceptable. Qualitative analysis was also performed for Escherichia coli and eight foodborne pathogens (B. cereus, E. coli O157:H7, Listeria monocytogenes, Salmonella spp., S. aureus, Vibrio cholerae, V. parahaemolyticus, and Vibrio vulnificus). Raw ready-to-eat seafood products revealed 0·5% at an unsatisfactory level and 4·9% at an unacceptable level due to ≥4 log CFU g -1 of TC in squid and ≥3 log CFU g -1 of V. parahaemolyticus in gizzard shad respectively. Gizzard shad was shown to be potentially hazardous, as its sashimi is eaten with its skin attached. Bacillus cereus, E. coli, S. aureus, V. parahaemolyticus and V. vulnificus were qualitatively detected. Samples from the fishery market showed higher detection rate especially in V. parahaemolyticus (21·6%) and V. vulnificus (1·7%) which indicates the need to improve microbiological safety of raw ready-to-eat seafood products in fishery market. Raw ready-to-eat seafood products like sashimi can be easily contaminated with various bacteria from aquatic environments and human reservoirs, which subsequently bring about a risk in food poisoning due to no heating process before consumption. The results of this study provide comprehensive microbiological data on various species of raw ready-to-eat seafood from various distribution channels. It may contribute to establish reasonable standard and effective strategies to ensure a good microbiological quality of raw ready-to-eat seafood for the
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Sugiura, Shozo H; Roy, Prabir K; Ferraris, Ronaldo P
2006-10-01
Oxynticopeptic cells of fish stomach are thought to secrete less acid than the specialized parietal cells of mammalian stomach. Gastric acidity, however, has not been directly compared between fish and mammals. We therefore fed rainbow trout and rats the same meal, and found that the lowest postprandial pH of trout stomach was 2.7, which was only transiently sustained for 1 h, whereas that of rat stomach was 1.3, which was sustained for 3 h. Postprandial pH of the small intestine was slightly higher in trout (approximately 8.0) than in rats (approximately 7.6), but pH of the large intestine was similar (approximately 8.0). Addition of acids to fish feeds, in an attempt to aid the weak acidity of fish stomach, has been known to improve phosphorus digestibility, but its physiological effect on fish stomach is not known. Exogenous acids did improve phosphorus digestibility but also decreased steady-state mRNA expression of trout H(+)/K(+)-ATPase (ATP4A, the proton pump) as well as Na(+)/bicarbonate cotransporter (NBC), and had no effect on gastrin-like mRNA and somastostatin (SST) mRNA abundance. Gastrin-like mRNA and SST-2 mRNA were equally distributed between corpus and antrum. ATP4A mRNA and NBC mRNA were in the corpus, whereas SST-1 mRNA was in the antrum. Trout gastrin-like EST had modest homology to halibut and pufferfish gastrin, whereas trout ATP4A mRNA had > or = 95% amino acid homology with mammalian, Xenopus and flounder ATP4A. Although ATP4A seems highly conserved among vertebrates, gastric acidity is much less in trout than in rats, explaining the low digestibility of bone phosphorus, abundant in fish diets. Dietary acidification does not reduce acidity enough to markedly improve phosphorus digestibility, perhaps because exogenous acids may inhibit endogenous acid production.
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Microbiological Quality of Some Major Fishery Products Exported from India
Energy Technology Data Exchange (ETDEWEB)
Kamat, A. S.; Bandekar, J. R.M.; Karani, S.; Jadhav, R.; Shashidhar, A.; Kakatkar, S.; Pingulkar, K.; Ghadge, N; Warrier, S. B.R.; Venugopal, V. [Bhabha Atomic Research Centre, Mumbai (India); Panda, K. [Central Institute of Fisheries Education, Mumbai (India); Bhat, A. [Vikram University, Ujjain (India)
2005-01-15
The export quality marine and aquaculture fish and fishery products were collected from European Union Approved (EUA) and EU-non-approved (EUN) plants located at east and west coast of India and were analysed for the presence of human bacterial pathogens using standard bacteriological techniques. A total of 126 samples comprising of 26 marine shrimp (Penaeus indicus), 18 freshwater prawn, scampi (Macrobrachium rosenbergii), 40 squid (Loligo sp.), six cuttle fish (Sepia sp.), 30 rohu (Lobia rohita) and six long fin herring (Citrocentrus sp.) were analysed. The samples were screened for aerobic plate count (APC) and pathogens including Salmonella spp., Vibrio cholerae, Vibrio parahaemolyticus, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Yersinia enterocolitica. It was observed that the marine products from EUN plants were of poorer microbiological quality as compared with products from EUA plants. Samples of squid (40%) and shrimp (28.5%) from EUN plants were found to be contaminated with Salmonella. However, V. cholerae, L. monocytogenes, and, Y. enterocolitica were not detected in any of the samples tested. Shrimp samples (28%) from EUN plants were positive for Vibrio parahaemolyticus. Shrimp (14.3%) and squid (40%) were also contaminated with coagulase positive S. aureus. Salmonella contamination was observed in 16.7% of the cuttle fish samples from EUN plants. Whole herring samples were of acceptable microbiological quality. Of the freshwater items analyzed, whole rohu samples had higher microbial load as compared to processed rohu samples. All the rohu samples were free from the pathogens, however, 25% of the rohu steak samples had E. coli exceeding the limit of 20 cfu/g. Both whole as well as headless scampi harboured higher microbial load; whole (50%) and headless (41%) scampi samples were contaminated with Salmonella spp. The results suggested a need for implementation of better hygienic practices for the improvement of microbial
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Decreased red meat fat consumption in New Zealand: 1995-2002.
Laugesen, Murray
2005-11-25
To review New Zealand red meat and meat fat supply trends before and after the introduction of the Quality Mark standard. Review of trends in: per capita meat fat supply estimates from the Food and Agriculture Organization (FAO); carcase and meat cut composition reports of knife dissection and chemical analyses; the fate of fat trim; and a Lincoln College study of home-cooked and trimmed beef. Intervention From September 1997, the red meat industry's Quality Mark required trimming of beef and lamb cuts to no more than 5 mm external fat. (1) Trimming of fat from red meat before sale (supported by virtually all butchers) decreased the fat and saturated fat content of a red meat carcase by 30% (beef, -27%; lamb, -30%; tallow unchanged); by -8% in the total food supply; and by -17% across all meat. In 2002, fat comprised 7.4% of trimmed beef cuts, and 11.2% of all beef sold: cuts, mince, or sausages. In 2002, fat comprised 15.3% of lamb cuts; and 15.5% with mince included. (2) From 1995 to 2002, total saturated fat availability per capita in the food supply decreased by 19% (from 65 g to 53 g per day), mostly due to 7 g less saturated fat daily from red meat. (3) When combining effects (1) and (2), saturated fat per capita decreased: -27% in total food supply; -65% in red meat excluding tallow; -48% in red meat including tallow. In 1995 (without trimming), red meat contributed 25% of saturated fat in the total food supply whereas in 2002, red meat contributed 19% before (and 13% after) trimming. (4) Home trimming may remove an additional 27% of fat from beef steaks. Centralised meat processing, and Quality Mark labelling since 1997, ensured fat was trimmed from beef and lamb cuts, and reduced saturated fat in red meats by 30%. In 2002, mince and sausages accounted for nearly half of beef fat sold as red meat.
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Roy, Rajshri; Beattie-Bowers, Jack; Ang, Siew Min; Colagiuri, Stephen; Allman-Farinelli, Margaret
2016-08-05
This study assessed the impact of kilojoule (kJ) labelling alone or accompanied by a social marketing campaign on food sales and selection of less energy-dense meals by young adults from a university food outlet. There were two kJ labelling intervention phases each of five weeks: (1) kJ labelling alone (2) kJ labels with marketing materials ("8700 kJ campaign"). Food sales of labelled items were tracked during each intervention and five weeks after. Food sales during interventions were also compared with historical sales of foods in the same 10-week period in the previous year. A sub sample of young adults (n = 713; aged 19-24) were surveyed during both the interventions to assess awareness, influence, sentiment and anticipated future impact of kJ labels and the social marketing campaign respectively. There were no differences in sales between the kJ labelling with social marketing and the 5-weeks of labelling before and after. The percentage sale of chicken Caesar burger (3580 kJ, P = 0.01), steak and chips (4000 kJ, P = 0.02) and the grill burger (5500 kJ, P = 0.00) were lower in the year with menu labelling and social marketing campaign. Only 30 % students were initially aware of the kJ labels on the menu but 75 % of students were accepting of kJ labelling, after they were made aware. Respondents viewing the marketing campaign elements and then using kJ values on the menu selected meals with a lower mean energy content; constituting a reduction of 978 kJ (p < 0.01) even though the majority claimed that the 8700 kJ campaign would not impact their food choices. Point-of-purchase energy labelling may be an effective method to encourage better food choices when eating out among young adults. However, further efforts to increase awareness and provide education about energy requirements to prevent weight gain will be needed.
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Heavy metals in fish from the Aleutians: Interspecific and locational differences
Energy Technology Data Exchange (ETDEWEB)
Burger, Joanna, E-mail: burger@biology.rutgers.edu [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ (United States); Consortium for Risk Evaluation with Stakeholder Participation, Vanderbilt University, Nashville, TN 37235 (United States); Gochfeld, Michael [Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ (United States); Consortium for Risk Evaluation with Stakeholder Participation, Vanderbilt University, Nashville, TN 37235 (United States); Environmental and Occupational Medicine, Rutgers-Robert Wood Johnson Medical School, Piscataway, NJ 08854 (United States); Jeitner, Christian; Pittfield, Taryn [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute, Rutgers University, Piscataway, NJ (United States); Consortium for Risk Evaluation with Stakeholder Participation, Vanderbilt University, Nashville, TN 37235 (United States); Donio, Mark [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, NJ (United States)
2014-05-01
The objectives of this study were to examine levels of arsenic, cadmium, lead, mercury and selenium in edible tissue of seven species of marine fish collected from several Aleutian islands (in 2004) to determine: (1) interspecific differences, (2) locational differences (among Aleutian Islands), (3) size-related differences in any metal levels within a species, and (4) potential risk to the fish or to predators on the fish, including humans. We also compared metals levels to those of three other fish species previously examined in detail, as well as examining metals in the edible tissue of octopus (Octopus dofleini). Octopus did not have the highest levels of any metal. There were significant interspecific differences in all metal levels among the fish species, although the differences were less than an order of magnitude, except for arsenic (mean of 19,500 ppb in Flathead sole, Hippoglossoides elassodon). Significant intraisland variation occurred among the four sites on Amchitka, but there was not a consistent pattern. There were significant interisland differences for some metals and species. Mercury levels increased significantly with size for several species; lead increased significantly for only one fish species; and cadmium and selenium decreased significantly with size for halibut (Hippoglossus stenolepis). The Alaskan Department of Health and Social Services supports unrestricted consumption of most Alaskan fish species for all people, including pregnant women. Most mean metal concentrations were well below the levels known to adversely affect the fish themselves, or predators that consume them (including humans), except for mercury in three fish species (mean levels just below 0.3 ppm), and arsenic in two fish species. However, even at low mercury levels, people who consume fish almost daily will exceed guideline values from the Centers for Disease Control and the Environmental Protection Agency. - Highlights: • Cadmium, lead, mercury and selenium
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Heavy metals in fish from the Aleutians: Interspecific and locational differences
International Nuclear Information System (INIS)
Burger, Joanna; Gochfeld, Michael; Jeitner, Christian; Pittfield, Taryn; Donio, Mark
2014-01-01
The objectives of this study were to examine levels of arsenic, cadmium, lead, mercury and selenium in edible tissue of seven species of marine fish collected from several Aleutian islands (in 2004) to determine: (1) interspecific differences, (2) locational differences (among Aleutian Islands), (3) size-related differences in any metal levels within a species, and (4) potential risk to the fish or to predators on the fish, including humans. We also compared metals levels to those of three other fish species previously examined in detail, as well as examining metals in the edible tissue of octopus (Octopus dofleini). Octopus did not have the highest levels of any metal. There were significant interspecific differences in all metal levels among the fish species, although the differences were less than an order of magnitude, except for arsenic (mean of 19,500 ppb in Flathead sole, Hippoglossoides elassodon). Significant intraisland variation occurred among the four sites on Amchitka, but there was not a consistent pattern. There were significant interisland differences for some metals and species. Mercury levels increased significantly with size for several species; lead increased significantly for only one fish species; and cadmium and selenium decreased significantly with size for halibut (Hippoglossus stenolepis). The Alaskan Department of Health and Social Services supports unrestricted consumption of most Alaskan fish species for all people, including pregnant women. Most mean metal concentrations were well below the levels known to adversely affect the fish themselves, or predators that consume them (including humans), except for mercury in three fish species (mean levels just below 0.3 ppm), and arsenic in two fish species. However, even at low mercury levels, people who consume fish almost daily will exceed guideline values from the Centers for Disease Control and the Environmental Protection Agency. - Highlights: • Cadmium, lead, mercury and selenium
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Energy Technology Data Exchange (ETDEWEB)
Burger, Joanna [Division of Life Sciences, Rutgers University, 604 Allison Road, Nelson Hall, Piscataway, NJ 08854-8082 (United States); Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, NJ (United States)], E-mail: burger@biology.rutgers.edu; Gochfeld, Michael [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, NJ (United States); Environmental and Occupational Medicine, UMDNJ - Robert Wood Johnson Medical School, Piscataway, NJ (United States); Kosson, D.S. [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Department of Civil and Environmental Engineering, Vanderbilt University, Nashville, TN (United States); Powers, Charles W. [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), Nashville, TN, and Piscataway, NJ (United States); Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, NJ (United States); Environmental and Occupational Medicine, UMDNJ - Robert Wood Johnson Medical School, Piscataway, NJ (United States); Department of Civil and Environmental Engineering, Vanderbilt University, Nashville, TN (United States)
2007-12-15
mussel (Mytilus trossulus), dolly varden (Salvelinus malma), black rockfish (Sebastes melanops), Pacific cod (Gadus macrocephalus), Pacific halibut (Hippoglossus stenolepis), and glaucous-winged gull (Larus glaucescens) as bioindicators. This combination of species included mainly subsistence foods, commercial fish, and nodes on different food chains.
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Directory of Open Access Journals (Sweden)
PEDRO EDUARDO DE FELÍCIO
2007-12-01
Full Text Available
The objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1 Without spray-chilling (SA; (2 With spray-chilling (CA. Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05. Effects (P<0.001 of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001 purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05 of the spray-chilling treatment and aging time was observed on the color visual analysis.
Key-words: Beef quality purge loss, spray-chilling, striploin, vacuum package.
O objetivo desta pesquisa foi avaliar os efeitos da aspersão de água gelada, nas primeiras seis horas de resfriamento, nas perdas de peso por evaporação das carcaças e, também, do tempo de maturação em embalagem a vácuo, nas perdas por exsudação da carne, e na cor e aceita
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Directory of Open Access Journals (Sweden)
Rajshri Roy
2016-08-01
Full Text Available Abstract Background This study assessed the impact of kilojoule (kJ labelling alone or accompanied by a social marketing campaign on food sales and selection of less energy-dense meals by young adults from a university food outlet. Methods There were two kJ labelling intervention phases each of five weeks: (1 kJ labelling alone (2 kJ labels with marketing materials (“8700 kJ campaign”. Food sales of labelled items were tracked during each intervention and five weeks after. Food sales during interventions were also compared with historical sales of foods in the same 10-week period in the previous year. A sub sample of young adults (n = 713; aged 19–24 were surveyed during both the interventions to assess awareness, influence, sentiment and anticipated future impact of kJ labels and the social marketing campaign respectively. Results There were no differences in sales between the kJ labelling with social marketing and the 5-weeks of labelling before and after. The percentage sale of chicken Caesar burger (3580 kJ, P = 0.01, steak and chips (4000 kJ, P = 0.02 and the grill burger (5500 kJ, P = 0.00 were lower in the year with menu labelling and social marketing campaign. Only 30 % students were initially aware of the kJ labels on the menu but 75 % of students were accepting of kJ labelling, after they were made aware. Respondents viewing the marketing campaign elements and then using kJ values on the menu selected meals with a lower mean energy content; constituting a reduction of 978 kJ (p < 0.01 even though the majority claimed that the 8700 kJ campaign would not impact their food choices. Conclusions Point-of-purchase energy labelling may be an effective method to encourage better food choices when eating out among young adults. However, further efforts to increase awareness and provide education about energy requirements to prevent weight gain will be needed.
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Effects of conventional and grass-feeding systems on the nutrient composition of beef.
Leheska, J M; Thompson, L D; Howe, J C; Hentges, E; Boyce, J; Brooks, J C; Shriver, B; Hoover, L; Miller, M F
2008-12-01
The objectives of this study were to determine the nutrient composition of grass-fed beef in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and to compare the fatty acid composition of grass-fed and conventionally fed (control) beef. Ground beef (GB) and strip steaks (SS) were collected on 3 separate occasions from 15 grass-fed beef producers that represented 13 different states, whereas control beef samples were collected from 3 regions (Ohio, South Dakota, and Texas) of the United States on 3 separate occasions. Concentrations of minerals, choline, vitamin B(12), and thiamine were determined for grass-fed beef samples. Grass-fed GB samples had less Mg, P, and K (P < 0.05), and more Na, Zn, and vitamin B(12) (P < 0.05) than SS samples. Fat color, marbling, and pH were assessed for grass-fed and control SS. Subjective evaluation of the SS indicated that grass-fed beef had fat that was more yellow in color than control beef. Percentages of total fat, total cholesterol, and fatty acids along with trans fatty acids and CLA were determined for grass-fed and control SS and GB. Grass-fed SS had less total fat than control SS (P = 0.001), but both grass-fed and control SS were considered lean, because their total fat content was 4.3% or less. For both GB and SS, grass-fed beef had significantly less (P = 0.001 and P = 0.023, respectively) content of MUFA and a greater content of SFA, n-3 fatty acids, CLA, and trans-vaccenic acid than did the control samples. Concentrations of PUFA, trans fatty acids, n-6 fatty acids, and cholesterol did not differ between grass-fed and control ground beef. Trans-vaccenic acid (trans-11 18:1) made up the greatest concentration of the total trans fats in grass-fed beef, whereas CLA accounted for approximately 15% of the total trans fats. Although the fatty acid composition of grass-fed and conventionally fed beef was different, conclusions on the possible effects of these differences on human
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Strategies for Positive Engagement with the Public in the Geosciences
Johnson, R.
2017-12-01
Strategies for engaging with the public about the geosciences are abundant. Whether engaging in these endeavors through professional opportunties associated with their research activities, or in their personal lives, scientists have numerous ways in which they can share the science they care so much about with the public. While participating in tried and true well-designed "outreach" activities associated with research projects has become a classic approach over the past 20 years, this is not the only way to reach "the public". Indeed, as we have recently learned, such approaches depend on the availability of funding for research projects and outreach components. With potentially large research funding cuts looming at federal agencies, and the future of "education and outreach" associated with funded projects in question, we need to think hard about approaches that are not so closely tied to the federal government. Engaging with the public through involvement in the K-12 educational arena provides another avenue to reach people - not only students and teachers, but also the parents of the students. Furthermore, engagement in local communities - on school boards as a member or regular attendee, in civic groups, in museums on their boards or as volunteers, in congregations, and in more informal local associations are additional opportunities. Indeed, one of the most important resources we have, as geoscientists, is ourselves. While many of us may be involved with groups in our communities, our willingness to openly talk about our science in ways that are accessible to members of the public is less clear. Indeed, some of us may intentionally avoid discussing our research with neighbors and friends for any number of reasons. But by doing so, we have effectively allowed scientists to be framed as "the other" - rather than the neighbor with a kid on the soccer team who occasionally hosts a sleepover for the team, or who really knows how to grill a nice steak, or who
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Bell, R G; Penney, N; Gilbert, K V; Moorhead, S M; Scott, S M
1996-04-01
Two cooling regimes that complied with the New Zealand meat hygiene requirement that hot deboned meat be chilled to +7 °C or less within 24 hr of leaving the slaughter floor were evaluated for the production of chilled table meats. Electrically stimulated hot deboned bull beef half striploins were either vacuum or carbon dioxide packed before being cooled in accordance with either Regime 1 (cool at +5 °C for 24 hr, transfer to chiller operating at -1.0 ± 0.5 °C) or Regime 2 (cool at +5 °C for 24 hr, hold at 5 °C for 6 days, transfer to chiller operating at -1.0 ± 0.5 °C). Striploins were removed from -1.0 °C storage 8, 28, 42, 56, 70, 84 and 98 days after slaughter and subjected to microbiological, tenderness, sensory and retail display performance evaluations. Both Regimes 1 and 2 produced meat of acceptable mean tenderness, 8 kgF (MIRINZ Tenderometer) in either vacuum or carbon dioxide packs within 28 and 8 days of slaughter, respectively. However, 70 days after slaughter the first signs of over-ageing became apparent. Steaks from Regimes 1 and 2 maintained acceptable visual appearance during retail display at 5 °C for 48 hr and 24 hr, respectively. After these times, the product was judged by the panel to be unacceptable because of its dull dark lean tissue and grey to green discoloration of the fat. Poor colour stability during retail display was mirrored by deterioration of sensory attributes, particularly aroma which is indicative of incipient spoilage. While carbon dioxide packaging in combination with Regime 1 offered an initial microbiological advantage over vacuum packaging, this advantage was not, however, carried over into retail display. Poor colour and sensory stability during retail display suggest that chilled table cuts derived from hot deboned bull beef are more suited to the Hotel-Restaurant-Institutional (HRI) trade than supermarket retailing. To serve the HRI, vacuum packed hot deboned bull beef primal cuts processed by Regime 1
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Kazerouni, N; Sinha, R; Hsu, C H; Greenberg, A; Rothman, N
2001-05-01
Animal studies have shown that dietary intake of benzo[a]pyrene (BaP), a polycyclic aromatic hydrocarbon (PAH), causes increased levels of tumors at several sites, particularly in the upper gastrointestinal tract. However, the role of dietary intake of BaP and cancer in humans is not clear. We created a BaP database of selected food products that could be linked to Food Frequency Questionnaires (FFQs) to estimate BaP intake. BaP levels were measured for each food line-item (composite samples) which consisted of a variety of foods in a FFQ. Composite sample parts were derived from the Second National Health and Nutrition Examination Survey (NHANES II) which represents the most common food items consumed by the general population. Meat samples were cooked by different techniques in controlled conditions, and by various restaurants and fast-food chains. Non-meat products were purchased from the major national supermarket chains. The quantities of BaP were measured using a thin-layer chromatography (TLC)/spectrofluorometer technique and were highly correlated with both BaP (r=0.99) [corrected] and sum of carcinogenic PAH (r=0.98) measured by HPLC technique. We linked our database to the results from a FFQ and estimated the daily BaP intake of various food items in 228 subjects in the Washington, DC metropolitan area. The highest levels of BaP (up to about 4 ng BaP/g of cooked meat) were found in grilled/barbecued very well done steaks and hamburgers and in grilled/barbecued well done chicken with skin. BaP concentrations were lower in meats that were grilled/barbecued to medium done and in all broiled or pan-fried meat samples regardless of doneness level. The BaP levels in non-meat items were generally low. However, certain cereals and greens (e.g. kale, collard greens) had levels up to 0.5 ng/g. In our population, the bread/cereal/grain, and grilled/barbecued meat, respectively, contributed 29 and 21 percent to the mean daily intake of BaP. This database may be
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Negrete, Aquiles
2015-04-01
It is quite reasonable to claim that narratives can include, explain and recreate science and that this means of science communication is generally popular. This idea seems to be supported by the fact that many contemporary authors who include science as a theme in their work receive a good reception among the public (at least in Britain). Novels like Fermat's Last Theorem by Simon Singh, Longitude by Dava Sobel and Neuromancer by William Gibson stayed on the best seller lists for weeks. Plays like Copenhagen by Michael Frayn, Arcadia by Tom Stoppard, Oxigen by Carl Djerassi and Ronald Hoffmann, Diary of a steak by Deborah Levy as well as Blue heart by Caryl Churchill enjoyed complete sell-outs in London and other cities in Britain. The explanation for this popularity seems to be that narratives are amusing, attractive, and interesting. Therefore, we can maintain that they are popular. But are they also a long-lasting way of transmitting knowledge? Do people remember scientific information conveyed by this means better than they remember the traditional formats like paradigmatic textbooks? These are questions that need to be addressed. To understand how narratives organize, represent and convey information, it is an important task to evaluate the advantages that this media offers for the communication of science. Narratives include several characteristics that make them memorable, understandable, enjoyable and a good way to present and communicate knowledge. Some of these attributes are achieved through narrative structures, including literary devices. In this research I discuss how the general public is familiar with the narrative structure of a story, how schemas for these narrative structures allow identification, induce emotions and promote understanding - important elements for the learning and memory process. I also look at how individually the narrative resources (or literary devices), in addition to their aesthetic value, can also work as mnemonic
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Concentrations of radiocesium in foods imported from Russia (1996-1998)
International Nuclear Information System (INIS)
Sugiyama, Hideo; Terada, Hiroshi; Izumo, Yoshiro; Miyata, Masahiro; Watanabe, Yoshinori; Tsuchiya, Tetsu; Endo, Taigo; Yoshida, Akio; Maeda, Kenji
2000-01-01
The concentrations of radiocesium, 137 Cs and 134 Cs, were determined in foods imported from Russia between 1996 and 1998. A total of 143 samples, including cod roe (47 samples), crab (44), fish, including flatfish and halibut (18), ground fish meat (11), and shrimp (8), were collected in quarantine stations throughout Japan and measured with a high-purity Ge semiconductor detector and spectrometer. The concentrations of both 137 Cs and 134 Cs were determined in 115 of the samples, but only 137 Cs was measured in the other 28 samples. 137 Cs was detected in 24 samples, and the mean concentration was 0.06 Bq/kg in the raw samples and 36.7 Bq/kg in the dry samples. Japanese tsubugai shellfish had the highest concentration (0.50 Bq/kg) among the non-dried foods. Radiocesium was most frequently detected in cod roe (15 raw samples, 0.06 - 0.14 Bq/kg), followed by fish and shellfish, including ground fish meat (7 samples), dried bracken (1 sample), and dried kabanoanatake (a species of mushrooms) (1 sample). The radiocesium concentration in kabanoanatake was the highest in this survey. The concentrations of 134 Cs in all samples was below the limit of detection. The concentrations of radiocesium in foods imported from Russia did not change between 1996 and 1998, and they appeared to be low, the same as in food distributed in Japanese markets. The annual effective dose equivalents in adults were estimated based on the assumption that all of the imported food from Russia was consumed by Japanese people. It was assumed that the amount of intake of each food was 0.5% and that the 137 Cs dose conversion factor was 1.4 x 10 - 5 mSv/Bq. The intake of 134 Cs was assumed to be zero. The results of the estimations were an annual effective dose equivalent of 0.28 x 10-3 μSv for fish/shellfish, of 2.8 x 10-3 μSv for dried bracken, and of 11.9 x 10-3 μSv for dried kabanoanatake. These results overestimated actual intake, and these annual effective dose equivalents appeared to be
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Effect of nursing-calf implant timing on growth performance and carcass characteristics.
Webb, M J; Harty, A A; Salverson, R R; Kincheloe, J J; Zuelly, S M S; Underwood, K R; Luebbe, M K; Olson, K C; Blair, A D
2017-12-01
The objective of this study was to compare pre- and postweaning growth performance, carcass characteristics, and meat quality attributes of calves that did not receive an implant or were implanted early or late in the nursing period. Crossbred steer calves ( = 135) were stratified by birth date and birth weight and randomly assigned to the following implant treatments: control (CON; no preweaning implant), 58 d (EARLY; 36 mg zeranol, administered at an average of 58 ± 13 d of age), and 121 d (LATE; 36 mg zeranol, administered at an average 121 ± 13 d of age). After weaning, steers were blocked by initial feed yard BW to 15 pens (5 pens/treatment and 9 steers/pen). All steers were implanted on d 21 after arrival at the feed yard and again on d 108 of finishing. Steer BW and ultrasound assessment of rib eye area (uREA), rib fat thickness (uRFT), and percent intramuscular fat (uIMF) were collected when implants were administered, at weaning, and on harvest day. Carcass measurements included HCW, rib eye area (REA), 12th-rib fat thickness (FT), and marbling score. Objective color (L*, a*, and b*) was recorded, and a 3.8-cm strip loin section was removed from both sides of each carcass and portioned into 2.54-cm steaks that were aged for 3 or 14 d for analysis of cook loss and Warner-Bratzler shear force (WBSF). The remaining portion of each sample was used for analysis of moisture and crude fat. Steer BW, ADG, and G:F did not differ among treatments ( > 0.05). Steers implanted in the EARLY treatment had a greater ( 0.05); however, steers on the CON treatment had a greater ( ≤ 0.05) percent uIMF than EARLY implanted steers, whereas steers receiving the LATE implant were intermediate and not different from the other treatments. Hot carcass weight, REA, FT, USDA yield grade, marbling score, and objective color did not differ ( > 0.05) among treatments. The proportion of steers in each USDA yield and quality grade was similar ( > 0.05) among treatments, and no
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Entrainment, transport and deposition of sediment by saline gravity currents
Zordan, Jessica; Juez, Carmelo; Schleiss, Anton J.; Franca, Mário J.
2018-05-01
the passage of the unsteady gravity current. The signature of this geomorphological changes, which is visible in the form of longitudinal steaks of accumulated sediment downstream the mobile bed, is related to the flow initial buoyancy and to the size of the mobile bed sediment. It is argued that the bed material and near-bed turbulent coherent motion interact and mutually influence each other. The geometry of the front of the gravity currents changes with the incorporation of the sediment, indicating that with the presence of sediment extra energy losses occur in the front of the current.
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Siedlikowski, Maia; Bradley, Mark; Kubow, Stan; Goodrich, Jaclyn M; Franzblau, Alfred; Basu, Niladri
2016-08-01
Methylmercury (MeHg) is a global contaminant of concern and human exposures are largely realized via seafood consumption. While it is assumed that 95-100% of the ingested MeHg from seafood reaches systemic circulation, recent in vitro studies have yielded results to suggest otherwise. Of the published studies to have characterized the bioaccessibility or bioavailability of MeHg from seafood, only a handful of seafood species have been characterized, there exists tremendous variability in data within and across species, few species of relevance to North America have been studied, and none of the in vitro studies have adapted results to an epidemiology study. The objective of the current study was two-fold: (a) to characterize in vitro MeHg bioaccessibility and bioavailability from ten commonly consumed types of seafood in North America; and (b) to apply the bioaccessibility and bioavailability data from the in vitro study to an existing human MeHg exposure assessment study. Raw seafood samples (cod, crab, halibut, salmon, scallop, shrimp, tilapia, and three tuna types: canned light, canned white, fresh) were purchased in Montreal and their MeHg concentrations generally overlapped with values reported elsewhere. The bioaccessibility of MeHg from these samples ranged from 50.1±19.2 (canned white tuna) to 100% (shrimp and scallop) of the amount measured in the raw undigested sample. The bioavailability of MeHg from these samples ranged from 29.3±10.4 (crab) to 67.4±9.7% (salmon) of the value measured in the raw undigested sample. There were significant correlations between the initial MeHg concentration in seafood with the percent of that Hg that was bioaccessible (r=-0.476) and bioavailable (r=-0.294). When the in vitro data were applied to an existing MeHg exposure assessment study, the estimated amount of MeHg absorbed into systemic circulation decreased by 25% and 42% when considering bioaccessibility and bioavailability, respectively. When the in vitro data
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Case study: A severe hailstorm and strong downbursts over northeastern Slovenia on June 16th 2009
Korosec, M.
2009-09-01
Introduction A strong isolated storm complex with bow echo feature crossed northeastern Slovenia in the late afternoon hours and caused extensive damage due to severe wind gusts near 30m/s, excessive rainfalls and large hail. Synoptic situation On June 16th 2009, an upper-level ridge persists over southern Europe while a positively tilted short-wave trough, connected to a complex deep trough over northern Europe, crosses central Europe. Accompanied by this trough, a cold front is extending southwestwards towards the Alps. A relatively strong jet steak wraps around the trough axis and creates strong shear environment which overlaps with a narrow band of unstable airmass present ahead of the coming frontal boundary. Behind this trough/front over central Europe, a high pressure area is developing with stable conditions. Over Slovenia, strong surface heating was on going through the day but lack of near-surface convergence zones, limited moisture and strong capping inversion surpressed any storm initiation in the afternoon. Presentation of research This case study will go through a research of damaging bow echo which caused extensive damage due to severe winds, excessive rainfalls and large hail over much of northeastern Slovenia. Numerous trees were down or uprooted and numerous roofs were blown off or were seriously damaged due to severe wind gusts near or exceeding 30m/s. At first stages, when an isolated severe storm entered Slovenia, it had classic high precipitation supercell features while it transformed into a powerful bow echo later on. Very large hail up to 6cm in diameter was first observed in southeast Austria and near the border with Slovenia, while later on the main threat was very strong wind gusts and intense rainfalls. This research paper will show a detailed analysis of the synoptic situation including analysis of satellite, radar and surface observations. Radar imagery clearly showed isolated storm trailing along the near-surface frontal boundary as
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International Nuclear Information System (INIS)
Farkas, J.; Andrassy, E.; Meszaros, L.; Beczner, J.; Polyak-Feher, K.; Gaal, O.; Lebovics, V.K.; Lugasi, A.
2009-01-01
Experimental batches of a stuffed pasta product, tortellini and slightly pre-fried breaded reconstituted turkey meat steaks with cheese and ham filling, cordon bleu, were prepared according to commercial recipes, then inoculated to 10 4 CFU/g with Staphylococcus aureus (in the case of tortellini) and to 10 6 CFU/g with Listeria monocytogenes (in the case of cordon bleu) prior to packaging in plastic pouches under a gas atmosphere of 20% CO 2 and 80% N 2 . The inoculated packages were irradiated at 3 kGy (tortellini) and 2 kGy (cordon bleu) by a 60 Co source. The applied radiation doses were sensorially acceptable with these products. The experimental batches of tortellini were stored at 15 deg. C, while the cordon bleu samples were stored at 5 and 9 deg. C, respectively. Non-irradiated samples were kept together with the respective irradiated ones. Storage was continued for 4 weeks and microbiological tests were performed before and after irradiation, and subsequently after every 7 d. Besides selective estimation of the counts of the test organisms, total aerobic counts, and in the case of cordon bleu, colony counts of lactic acid bacteria, Enterobacteriaceae, sulphite reducing Clostridia, yeasts and moulds were also selectively estimated. The 3 kGy dose reduced the S. aureus count in tortellini below the detection limit (lg CFU = 0.26), and it remained undetectably low in the irradiated samples during the whole 28 d of storage, while the S. aureus count in the non-irradiated samples increased up to 10 8 CFU/g by the 8th day. The Listeria count in the cordon bleu was reduced by irradiation from the initial lg CFU/g = 6.1 to lg CFU/g = 3.5. At 5 deg. C storage, this residual count remained stagnant up to 3 - 4 weeks, but started to increase at 9 deg. C after one week. In the non-irradiated samples, the Listeria count increased hundredfold over 4 weeks at 5 deg. C, and over 2 weeks at 9 deg. C. Sulphite reducing Clostridia were, and remained, undetectable (lg CFU
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Pellegrini, K.; Logan, J.; Esterlis, P.; Lew, A.; Nguyen, M.
2013-12-01
veteran member of the East Bay Regional Park District, Hal MacLean, we realized that almost every lake goes through periods of slight eutrophication. Actually, this phenomenon of waxing and waning of nutrient levels is something many species have grown accustomed too. It's just the extreme cases where the water is actively being polluted by a nearby point source that cause so much damage. Overall, despite outward appearances, the lake is relatively healthy. It boasts high biodiversity in and around the lake, housing such species as dragonflies, eucalyptus, bald eagles, halibut, bass, and even tiny silver goldfish. It fluctuates in oxygen and nutrient content just like any other lake, but for now, it isn't cause for too much concern. It's a beloved element of the Castro Valley community and we hope it will remain so for many generations to come.
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A novel solar hot plate for cooking
Energy Technology Data Exchange (ETDEWEB)
Rincon Mejia, Eduardo A; Osorio Jaramillo, Fidel A [Facultad de Ingenieria, UAEMex, Toluca, Edo. (Mexico)
2000-07-01
In Mexico and other developing countries, the use of firewood as combustible for cooking has contributed to deforestation and desertification of large zones. This is due to the lack of alternative combustibles for the poor inhabitants of the countryside and remote areas. In this paper, a new solar hot plate, intended for contributing to solve this problem, is presented. It can be used for cooking not only a great variety of prehispanic and traditional meals, like tortillas, fried meat and vegetables, but also hot cakes, bacon, eggs, steaks and fries. The hot plate solar cooker, called Tolocatzin, consists of a horizontal metallic plate, which is heated from both of its top and bottom surfaces by concentrated sun light from multicompound concentrator based on nonimaging optics, and built with nine ordinary plane glass-silvered, and two curved aluminum mirrors, so it can be manufactured easily in a small factory or at home. For an acceptance angle of 15 Celsius degrees, which allows the concentration of sun light without sun-tracking for about one hour, it can reach temperatures up to 240 Celsius degrees in a few minutes. This temperature is high enough for cooking almost all fried or grilled meals. The design was optimized using ray-trace procedures. The operational experience with early prototypes has shown that the Tolocatzin solar hot plate does an excellent cooking job and could really be massively used in sunny countries. [Spanish] En Mexico y otros paises en desarrollo, el uso de la madera como combustible para cocinar ha contribuido a la deforestacion y desertificacion de grandes zonas. Esto es debido a la falta de combustibles alternativos por parte de los habitantes pobres del campo y de areas remotas. En este articulo se presenta una nueva placa solar que tiene el proposito de contribuir a resolver este problema. Puede ser usada para cocinar no solamente una gran variedad de comidas prehispanicas y tradicionales, como tortillas, carne frita y verduras sino
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Directory of Open Access Journals (Sweden)
Patrícia Alessandra Meneguzzi Metz
2009-03-01
Full Text Available Foram utilizados 24 bovinos machos castrados, pertencentes a quatro grupos genéticos (⅝Charolês (CH ⅜Nelore (NE; ⅝NE ⅜CH; ¾ CH ¼ NE e ¾ NE ¼ CH e duas idades (jovem e superjovem, mantidos com dieta composta de silagem de milho e concentrado, com relação volumoso:concentrado de 50:50. As carcaças, após o abate, foram identificadas e resfriadas retirando-se um bife da porção do músculo Longissimus dorsi, que foi seco em estufa, moído, identificado e armazenado para extração dos lipídeos e determinação dos ácidos graxos, realizada em cromatógrafo a gás. Não houve interação significativa categoria × grupo genético para marmoreio, espessura de gordura e relação músculo:gordura, utilizados como co-variáveis. O total de ácidos graxos trans18 nos animais superjovens foi maior (2,46% que nos jovens (1,87%. A maioria dos ácidos graxos de cadeia curta (75% e de cadeia média (91,7% não foi influenciada pelo grupo genético. Os valores de ácido linoléico conjugado (CLA não diferiram entre os grupos genéticos. Animais com predominância Nelore apresentaram maior grau de saturação nos ácidos graxos (média de 54,7% em comparação aos de predominância Charolês (média de 49,5%. A relação de ácidos graxos insaturados/saturados nos animais Charolês foi maior que nos animais Nelore.For the conduction of this work, 24 males from four different genetic groups (⅝Charolais (CH ⅜Nellore (NE; ⅝NE ⅜CH; ¾CH ¼NE e ¾NE ¼CH and two ages: steers and young steers were used. The animals received a diet composed of corn silage and concentrate with roughage:concentrate ratio of 50:50. After slaughter, the carcasses were identified and⅝ chilled. A steak from the longissimus muscle was collected and dried in stove, grounded, identified and stored for lipid extraction. The fatty acids (FA determination was performed through gas chromatograph. No significant interaction was observed between category and genetic
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Mercury in fish available in supermarkets in Illinois: Are there regional differences
International Nuclear Information System (INIS)
Burger, Joanna; Gochfeld, Michael
2006-01-01
most. The mean concentrations reported in this study were generally similar to those reported by the FDA, but there were important differences: 1) although the mean mercury concentrations for orange roughy for the Chicago data was similar to the FDA data, the maximum concentration was higher; 2) the mean for the Chicago swordfish was higher than the FDA data (1.26 vs 0.97 ppm, methylmercury); 3) the maximum for tuna steaks was higher in the FDA data set; and, 4) mean values for grouper (Epinephelus spp.) were higher in the FDA data set than the Chicago data. Further, the FDA has virtually no data on walleye and none on 'gourmet tuna'. These conclusions suggest that there are enough variations between the local data (Chicago) and the FDA data to warrant periodic local monitoring of commercial fish to provide up-to-date information to consumers about mercury in the fish they eat
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Mercury in fish available in supermarkets in Illinois: Are there regional differences
Energy Technology Data Exchange (ETDEWEB)
Burger, Joanna [Division of Life Sciences, Rutgers University, 604 Allison Road, Piscataway, New Jersey, 08854-8082 (United States) and Consortium for Risk Evaluation with Stakeholder Participation (CRESP) and Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, New Jersey (United States)]. E-mail: burger@biology.rutgers.edu; Gochfeld, Michael [Consortium for Risk Evaluation with Stakeholder Participation (CRESP), and Environmental and Occupational Health Sciences Institute (EOHSI), Piscataway, New Jersey (United States); Environmental and Community Medicine, UMDNJ-Robert Wood Johnson Medical School, Piscataway, New Jersey, 08854 (United States)
2006-08-31
tuna had the most. The mean concentrations reported in this study were generally similar to those reported by the FDA, but there were important differences: 1) although the mean mercury concentrations for orange roughy for the Chicago data was similar to the FDA data, the maximum concentration was higher; 2) the mean for the Chicago swordfish was higher than the FDA data (1.26 vs 0.97 ppm, methylmercury); 3) the maximum for tuna steaks was higher in the FDA data set; and, 4) mean values for grouper (Epinephelus spp.) were higher in the FDA data set than the Chicago data. Further, the FDA has virtually no data on walleye and none on 'gourmet tuna'. These conclusions suggest that there are enough variations between the local data (Chicago) and the FDA data to warrant periodic local monitoring of commercial fish to provide up-to-date information to consumers about mercury in the fish they eat.
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Deep-water fisheries at the Atlantic Frontier
Gordon, J. D. M.
2001-05-01
( Micromesistius poutassou). The other semipelagic fishery is on spawning aggregations of the greater silver smelt or argentine ( Argentina silus). Spanish and UK vessels that target mainly hake ( Merluccius merluccius) and a Norwegian fleet that targets ling ( Molva molva), blue ling and tusk ( Brosme brosme) dominate the upper slope longline fishery. West of Shetland, the fishery on the upper slope has some similarities with that of the Hebridean slope, with anglerfish and blue ling being important target species. A quite different fishery occurs in the transition zone between the Atlantic and Norwegian Sea waters. Here the main target species is Greenland halibut ( Reinhardtius hippoglossoides). Below the transition zone biomass decreases rapidly and there is no fishery. It is generally agreed that many deep-water species have slow growth, a high age at first maturity and a low fecundity, which makes them vulnerable to over-exploitation. Other features of these fishes such as high mortality of discards and escapees will add to the problems. Despite this the only management procedures in place are general limitation of effort measures within the area of jurisdiction of the European Union.
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Directory of Open Access Journals (Sweden)
Gustavo Adolfo Teira
2003-01-01
Full Text Available For several decades, beef carcass evaluation for grading or research purposes has relied upon subjective visual scores, and manually taken measurements, but in recent times there has been a growing interest in new technologies capable of improving accuracy of estimates. Equations to predict weight and yield of beef pistol subprimal cuts were developed in this work using digital image analysis (VIA of the 12th rib steak. Equations to predict total pistol subprimal cuts weight (CUTS had coefficients of determination (CD of 0.84, or 0.87 to 0.88, when the independent variables were the VIA parameters and the half carcass weight (HC or the total pistol weight (TP, respectively. The predicted values for the total seven subprimal cuts, as a percentage of half carcass weight (CUTS%, presented CD values ranging from 0.37 to 0.47, or 0.21 to 0.31, using HC or TP as a principal independent variable. Likewise, the equation for weight of the individual subprimal cuts had CD values ranging from 0.40 to 0.72, or 0.43 to 0.74 using HC or TP, respectively. In this research, the developed VIA procedure has demonstrated good repeatability and accuracy to estimate the total pistol subprimal weights, and some individual subprimal weights.Por várias décadas, a avaliação de carcaça bovina em sistemas de tipificação ou em pesquisas tem dependido de escores subjetivos e medidas obtidas manualmente, mas ultimamente tem havido um crescente interesse por novas tecnologias capazes de aumentar a acurácia das estimativas. Este trabalho teve como objetivo desenvolver equações para a previsão de pesos e rendimentos de cortes bovinos, através da análise de imagem digital (VIA de uma seção do contrafilé da 12ª costela. As equações de previsão do peso dos cortes do traseiro especial (CUTS apresentaram coeficientes de determinação (CD de 0,84 e de 0,87 – 0,88, quando as variáveis independentes usadas eram os parâmetros VIA e o peso da meia carcaça (HC ou
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Análise térmica da carne de coelhos Thermal analysis of rabbit meat
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Verônica A. Furukawa
2004-06-01
Full Text Available O objetivo deste trabalho foi avaliar o efeito da adição de condimentos na carne de coelho, sobre a estabilidade térmica de suas proteínas miofibrilares. Retalhos de 24 músculos Longissimus dorsis foram moídos e misturados, para a obtenção de um lote homogêneo. Foram adicionados, em alíquotas dessa carne: 1,0; 2,0 ou 3,0% de sal; 2,5; 5,0 ou 7,5% de sacarose e 1,5; 3,0 ou 4,5% de ácido acético 3% em solução aquosa, e uma mistura perfazendo 3% de sal, 5% de sacarose e 3% da mesma solução de ácido acético. Após homogeneização manual, as amostras foram mantidas em repouso sob refrigeração, por 30 minutos. Alíquotas da ordem de 10mg foram usadas para análise térmica e o restante, para análises de pH, proteínas e umidade. As análises térmicas foram realizadas em um calorímetro diferencial de varredura DSC-TA2010, a 10ºC/min, entre 0 e 100ºC. As curvas de DSC da carne pura apresentaram endotermas nas temperaturas de (Td 58,4(0,7ºC (miosina e 78,2(0,2ºC (actina, envolvendo entalpia (DHd de 17,5J/g de proteínas. O sal e o ácido acético desestabilizaram as proteínas, provocando redução da Td da miosina e actina, contrariamente à sacarose, que apresentou efeito estabilizante. A adição da mistura dos condimentos desestabilizou as proteínas miofibrilares. Apenas o ácido, adicionado acima de 1,5%, provocou desnaturação das proteínas.The objective of this work was to evaluate the effect of some additives over the myofibrillar protein thermal stability of rabbit meat. Steaks of 24 Longissimus dorsis muscle were ground and mixed to obtain a homogeneous portion. Samples of this meat were added with: 1.0, 2.0, or 3.0% of salt; 2.5, 5.0, or 7.5% of saccharose and 1.5, 3.0 or 4.5% of acid acetic solution 3%, and a mixture with 3% salt, 5% saccharose and 3% of the same acid acetic solution. After manual homogenization, the samples were stored refrigerated for 30 minutes. The meat was analyzed for thermal behavior, p
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Jane M. RUBENSAM
1998-10-01
Full Text Available Amostras de contrafilé (músculo L. dorsi provenientes de 26 bovinos, sendo 14 Polled Hereford (HH, sete 3/4Hereford 1/4Nelore (3/4H1/4N e cinco 5/8Hereford 3/8Nelore (5/8H3/8N, machos castrados, abatidos aos dois anos de idade, foram coletadas 24 h após o abate e analisadas quanto à atividade de calpastatina e textura, tanto no 1o dia post mortem quanto após um período de maturação de 10 dias a 2o C. A atividade de calpastatina foi determinada pelo ensaio de inibição da m-calpaína e a textura através da força de cisalhamento (Warner-Bratzler. A carne de novilhos 5/8H3/8N apresentou, no 1o dia, maiores (p0,05 entre os grupos HH e 3/4H1/4N para as mesmas características. Após 10 dias, houve uma diferença na atividade de calpastatina, porém não significativa (p>0,05, entre o grupo 5/8H3/8N (1,57U/g e os demais (HH=1,23U/g; 3/4H1/4N=1,35U/g, e diferença significativa entre os grupos HH e 5/8H3/8N para força de cisalhamento (3,67 e 5,00kg, respectivamente. Conclui-se que a atividade de calpastatina determinada 24 h post mortem pode ser útil para a previsão da textura da carne, maturada ou não, em programas de melhoramento genético, e que a participação crescente do genótipo Bos indicus nos rebanhos da Região Sul, a par das conhecidas vantagens zootécnicas, poderá resultar em carne de pior textura.Boneless rib steaks (L. dorsi muscle from 26 two years old steers, 14 Polled Hereford, seven 3/4Hereford 1/4Nelore (3/4H1/4N and five 5/8Hereford 3/8Nelore (5/8H3/8N, were collected 24 hs after slaughter and analysed for calpastatin activity and texture at the 1st day post mortem and at the 10th day of aging at 2o C. Calpastatin activity was determined by m-calpain inhibition assay and texture by shear force (Warner-Bratzler. Beef from 5/8H3/8N steers showed higher (p0.05 were detected in the same traits between groups HH and 3/4H1/4N. After 10 days of aging, there was a difference in calpastatin activity, although non
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Fábio Garcia Ribeiro
2002-01-01
higher for treatments with 9 and 15% of BIN. There was a tendency for greater backfat thickness in the treatments with 9 and 15% of BIN. BIN level in the diets had no effect on physical composition or carcass characteristics. However, greater fat deposition in the inguinal and pelvic region was observed in treatments with greater energy. The objective texture (WB was different with ageing in the two muscles, with greater tenderness after 14 days than after 7, or 0 day. No significant differences in meat color were observed due to the BIN levels, but affected this characteristic. The aged steaks (0 and 14 days were more tender and brilliant and their colors enhanced. Results suggest aging has great benefits on tenderness in young intact males with carcasses of 230 kg and 4 mm of fat thickness.
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International Nuclear Information System (INIS)
Heldal, H.E.
2010-01-01
Full text: The Institute of Marine Research (IMR) is an important contributor to the Norwegian marine monitoring programme RAME (Radioactivity in the Marine Environment). RAME is funded by the Ministry of the Environment and coordinated by the Norwegian Radiation Protection Authority (NRPA). Sample collection is performed from IMRs research vessels in the open sea areas of the North-, Norwegian- and Barents Seas and in Norwegian fjords. The samples consist of biota (fish and other marine organisms), sediments and seawater. Biota samples are frozen onboard the ship and transported to IMR where the samples are subsequently ground up, freeze dried, homogenized and aliquoted into polyethylene counting boxes of appropriate size prior to analysis. Attempts are made to collect filets from 25 fish for each sample of large fish such as cod, haddock, saithe, red-fish and Greenland halibut. For smaller fish (e.g. blue whiting, polar cod, capelin and Atlantic herring) and other organisms such as amphipods, krill, and deep-sea shrimps, a sample of 2-3 kg of each species is taken. These samples are ground up whole. Sediment samples are collected using a Smoegen boxcorer, from where both surface samples and cores are taken. The samples are frozen onboard the ship. While half-frozen, the cores are cut into slices of 1 or 2 cm thickness on board the ship, then frozen again and transported to IMR where they are treated as described above for the biota samples. Large volumes (typically 50-200 L) of seawater are needed in order to get enough material for analysis. Pre-treatment of the samples in the field is therefore an advantage. Surface samples (5 m) of seawater are collected from a shipboard pump, while a CTD-rosette multi-bottle sampler with 12 10 L samplers is used to collect seawater from depths below 5 meters. For the analysis of Cs-137, Cu 2 [Fe(CN) 6 ]-impregnated cotton filters are used for the pre-concentration. One pre-filter without impregnation, two Cu 2 [Fe(CN) 6
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CARACTERÍSTICAS DE QUALIDADE DO CONTRAFILÉ (m. L. dorsi DE TOUROS JOVENS DA RAÇA NELORE
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Maria Lourdes S. ABULARACH
1998-05-01
(right side, type B - B R A S I L `s grading system - from animals of 23 to 26 months were boned and separated into commercial cuts. Two steaks (2.5cm thick were removed from each boneless rib cut (m. L. dorsi, vacuum packaged and aged for 7 days (0-2°C. The pH varied from 5.44 to 5.83 and only two samples had pH ³ 5.70. The L* (brightness average value was 34.85. The water and fat content were 75.65% and 1.71%, respectively. The average WB shear force was 6.70kg, and it was not affected by age (690-734 days, but presented a trend (t test, p=0.22 for increasing values between 735 and 780 days. Animal age did not affect other quality traits (t test, p>0.20. It was concluded that the rib cut from Nelore young bulls may not have a good acceptability in exigent markets, and that carcasses graded B, presumed to be the best grade, do not necessarily present the best meat quality characteristics.
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Partnow, Patricia H.; And Others
Part of a series designed to introduce the culture of the Alaskan Indians to elementary school students, the unit contains materials related to seasonal Tlingit activities and a guide for elementary classroom teachers to implement the student materials. The guide describes the format of the unit, suggests activities, lists resource materials, and…
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A review of the safety of cold pasteurization through irradiation
International Nuclear Information System (INIS)
Crawford, L.M.; Ruff, E.H.
1996-01-01
of which have found that more radiolytic products are created when toasting bread or barbecuing steak than when applying low-dose irradiation.Several US government agencies have studied irradiation from an overall public safety standpoint - transport of materials and protection of plant workers. These tests and other independent research have concluded that workers and communities with food irradiation plants face no inherent risks of radioactive contamination either from the transport of materials or process of irradiation.An extensive review of science related to microbiological safety indicates that irradiation is an effective solution to the problem of microbial contamination. Under good manufacturing practices assuring proper handling of the product, irradiation eliminates harmful bacteria that can cause lethal food poisoning and food spoilage. Irradiation is endorsed as a food safety process by independent health organizations and regulatory agencies around the world.In spite of these conclusions, food irradiation is only being conducted on a commercial scale in a limited number of countries. However, there are more than 40 irradiation plants in operation today in the USA, all of which are dedicated to sterilization of certain industrial products and medical supplies like implants, intravenous fluids, instruments, gloves, bandages, gowns, sutures and drugs. There is only one commercial food irradiation plant operating in the USA.The slow growth of food irradiation processing in this country is attributable to several factors related to consumer perceptions. Studies and newspaper articles make note of the fact that many of the arguments used against food irradiation are very similar to those used against pasteurization when it was introduced as a milk processing method 100 years ago. Anti-irradiation groups today have been effective at generating negative publicity against producers and retailers who have considered producing or selling irradiated foods. To some
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VIth World Congress on Science and Football, Book of Abstracts, January 16-20, 2007, Antalya, Turkey
Directory of Open Access Journals (Sweden)
2007-02-01
Full Text Available Uniting Edson Arantes do Nascimento's (Pele's "the beautiful game" with David Beckham's "bending the ball" (talented players apply the laws of physics to the ball is the major motivation of the 6th.World Congress on Science and Football. From Chinese tsu chu to today's modern football games, science was and will be an important part of this excellent sport (http://www7.nationalgeographic.com/ngm/0606/feature1/index.html.The congress encourages all scientific aspects of football including soccer (1848 including Australian rules (1866, Rugby (1845, American football (1876, Gaelic football (1884 and Canadian football (1882. Issues such as Biomechanics, Nutrition, Psychology, Academies, Talent identification, Medical aspects, Injuries, Special Population, Coaching, Physiology, Testing, Referee, Fair play, Hooliganism, Management, Economics and Skill learning will be discussed during this congress.Research is as significant as the coach, team and player in competition. Any player can aspire to become a superstar. Encouraging all participants and steak holders will take them to new places where no one has ever dreamt of. Are we close to these dreams? The answer to this question depends on what and how much we sacrifice for science and education. From science and education information should flow into the field. The decisive elements of the game are the referees, trainers, players and supporters. Their approach creates the "climate". They can end or start a war. Football is the sport that leads. It's no miracle but it promotes passion and love. If you are committed, you may even change the world. Football encompasses millions of players, coaches, scientists, administrators, physical education teachers, politicians and inevitably parents of young players. This "simple" game that requires a ball and a goal is not only the game of heroes but also of those who bear a childish enthusiasm that makes dreams come true. Skills include heading, tapping, passing
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Efficiency of clinorotation usage on virus-infected seed potatoes for its improvement
Mishchenko, Ivan; Nechitailo, Galina S.; Dunich, Alina; Mishchenko, Anatoliy; Boiko, Anatolii
organization, and physiological balances. Using microgravity simulated in the clinostats, it is possible to investigate the effects of this factor on the relationships in the system “virus - host plant”. This problem remains important as its solution allows to discover a wider set of techniques allowing to obtain plants free from viral infections. The possibility of the WSMV (wheat steak mosaic virus) elimination in wheat plants under the influence of simulated microgravity has been demonstrated in our works. The study of this phenomenon allowed to admit that the freeing of plants from viral infection under the impact of simulated microgravity occurs in the process of induced resistance formation. In our further research activities, we used potato plants for which the elimination of viral infections is of exceptional importance. Viruses transmitted mechanically have to use a vascular system to move all over the plant and, finally, into the tubers. The factors limiting this movability will at certain moments of plant growth favor the elimination of virus in certain parts of the plant. Introduction of tissues from such parts into in vitro cultures allows to regenerate virus-free plants. Epy efficiency of tissue culture in combination with clonal micro multiplication in vitro allows to obtain up to 1 mln plants from a single one in half a year. Such a productivity of a new technology allowed to prognosticate the potato production in vitro in the world on the level of 212 mln plantlets per year. But today, according to some estimates the in vitro potato production may be achieved with lower expenditures on plant remediation and freeing of the cultivars from viral infection. Therefore the purpose of work was to probe possibilities of receiving virus free seminal material of potato at the terms of clinorotation and set of its economic efficiency. Researches of simulated microgravity influence conducted on the potato varieties Sineglazka, Crimean, Agave, Linda, Bellaroza