Effect of irradiated pork on physicochemical properties of meat emulsions

Science.gov (United States)

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

2016-02-01

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

Gas chromatographic measurement of the radiolytic products of irradiated pork

International Nuclear Information System (INIS)

Zhou Yingcai; Wang Xiuying; Xu Peishu; Yuan Bihuai

1988-01-01

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

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

International Nuclear Information System (INIS)

Jo, C.; Lee, J.I.; Ahn, D.U.

1999-01-01

Effects of irradiation on lipid oxidation, color and volatiles production in pork sausages with different fat content and packaging were determined. Sausages (with 4.7, 10.5 and 15.8% fat content) were sliced and vacuum-packaged either in oxygen-permeable or impermeable bags, irradiated (0 or 4.5 kGy) and stored at 4°C for 7 days. Lipid oxidation, color and volatiles productions were analyzed at 0, 3 and 7 days of storage. TBARS (2-thiobarbituric acid reactive substances) values of cooked pork sausages increased with the increase of fat content regardless of storage, irradiation or packaging types. Irradiated samples had higher TBARS than nonirradiated at 0 day but the difference disappeared during storage in both packaging types. Lightness of sausages (Hunter L-value) increased with the increase of fat content and storage time but was not affected by irradiation. In aerobic packaging, irradiation reduced Hunter a-values of pork sausages at 0 day but irradiation effect on a-value disappeared during storage. In vacuum packaging, however, irradiated samples had higher Hunter a-values than nonirradiated samples. Irradiation increased 1-heptene and total volatiles, but the amount of 1-heptene was not associated well with TBARS values of pork sausages. In both irradiated and nonirradiated pork sausages, aerobic packaging produced more volatiles than vacuum packaging during storage. It was concluded that irradiation and fat content had significant effects on lipid oxidation, color and volatiles production of cooked pork sausages during storage but that oxygen availability had a stronger effect than irradiation and fat content

Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage.

Science.gov (United States)

Song, I H; Kim, W J; Jo, C; Ahn, H J; Kim, J H; Byun, M W

2003-06-01

The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments, respectively, and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation. The nitrosamine contents were significantly reduced by irradiation, and the reduction of nitrosamines was more extensive with modified atmosphere packaging than with aerobic packaging. The correlation coefficient between irradiation dose and nitrosamine content indicated that irradiation can reduce the levels of nitrosamines. The combination of irradiation and modified atmosphere packaging is effective in enhancing the chemical safety of sausage by reducing nitrosamines, if present, as well as enhancing the microbial safety of cooked pork sausage.

Changes in microflora and other characteristics of vacuum-packaged pork loins irradiated at 3.0 kGy

International Nuclear Information System (INIS)

Lebepe, S.; Molins, R.A.; Charoen, S.P.; Farrar, H. IV; Skowronski, R.P.

1990-01-01

Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4 degrees C, 98 days) and mishandling (24-25 degrees C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5 degrees C. Irradiated loins kept at 2-4 degrees C tested negative for Salmonella spp., Campylobacter spp., Clostridium perfringens and Staphylococcus aureus. Yersinia spp., was detected in pork chops held at 5 degrees C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonas spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4 degrees C. With irradiation, TBA values were unaffected but Hunter a color values increased

Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

Energy Technology Data Exchange (ETDEWEB)

Roberts, T.

1985-12-01

Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references.

Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

International Nuclear Information System (INIS)

Roberts, T.

1985-01-01

Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references

Phytosanitary irradiation of peach fruit moth (Lepidoptera: Carposinidae) in apple fruits

International Nuclear Information System (INIS)

Zhan, Guoping; Li, Baishu; Gao, Meixu; Liu, Bo; Wang, Yuejin; Liu, Tao; Ren, Lili

2014-01-01

Peach fruit moth, Carposina sasakii Matsumura, is a serious pest of many pome and stone fruits and presents a quarantine problem in some export markets. It is widely distributed in pome fruit production areas in China, Japan, Korea, North Korea and the Far Eastern Federal District of Russia. In this investigation, gamma radiation dose–response tests were conducted with late eggs (5-d-old) and various larval stages, followed by large-scale confirmatory tests on the most tolerant stage in fruit, the fifth instar. The dose-response tests, with the target radiation dose of 20 (late eggs), 40, 60, 80, 100, 120, 140, and 160 Gy (late fifth instars in vitro) respectively applied to all stages, showed that the tolerance to radiation increased with increasing age and developmental stage. The fifth instar (most advanced instar in fruits) was determined to be the most tolerant stage requiring an estimated minimum absorbed dose of 208.6 Gy (95% CI: 195.0, 226.5 Gy) to prevent adult emergence at 99.9968% efficacy (95% confidence level). In the confirmatory tests, irradiation was applied to 30,850 late fifth instars in apple fruits with a target dose of 200 Gy (171.6–227.8 Gy measured), but only 4 deformed adults emerged that died 2 d afterwards without laying eggs. A dose of 228 Gy may be recommended as a phytosanitary irradiation treatment under ambient atmosphere for the control of peach fruit moth on all commodities with an efficacy of 99.9902% at 95% confidence level. - Highlights: • Dose–response tests were conducted on eggs and all larval stages. • Fifth instar is the most tolerant stage that could be shipped in fruits. • None normal-looking adult emerged from 30,850 fifth instars in confirmatory tests. • A minimum of 228 Gy is suggested for phytosanitary irradiation of peach fruit moth

Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses

International Nuclear Information System (INIS)

Hou Zhengchi; Sun Dakuan; Qin Zongying; Jin Jiang; Zhu Liandi; Yao Side; Sheng Kanglong

2005-01-01

Fresh pork loin samples, protein enzyme inactivated at (72 ± 3) degree C and vacuum packaged, were irradiated to up to 45 kGy at -20 degree C by 60 Co γ-rays. The irradiated samples were examined by various kinds of method to study high dose irradiation effects of sensory changes (meat color and off-odor), transverse shearing strength, weight loss in steam cooking, volatile organic compounds, and lipid oxidation. The results showed that the high dose irradiation produced no serious effects to the pork loin samples, and volunteer responses showed fine acceptability to the irradiated meat. (authors)

GC-MS analysis of off-odor volatiles from irradiated pork

International Nuclear Information System (INIS)

Lin Ruotai; Geng Shengrong; Zhang Jinmu; Chen Yuxia; Liu Yangmin; Wang Liping; Wang Hong; Xu Ying; Yao Side

2007-01-01

The main compounds of off-odor volatiles from irradiated refrigerated vacuum-packaged pork were analyzed by gas chromatograph/mass spectrometer (GC-MS). The analytical results showed that the main compounds of off-odor volatiles were dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, S-methyl thioacetate, and methanethiol. It was proved that the off-odor volatile came from irradiated S-containing amino acid and thiamin. (authors)

Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

International Nuclear Information System (INIS)

Dussault, D.; Benoit, C.; Lacroix, M.

2012-01-01

The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60 Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages. - Highlights: ► A fermented dextrose (FD) with γ-irradiation in pork sausages was investigated. ► Pork sausages containing the FD were prepared and then irradiated. ► Combined treatment reduced the bacterial growth compared to the treatments alone. ► Combined treatment increased the shelf-life compared to both treatments alone.

Effect of gamma irradiation on refrigerator storage of peach fruits

International Nuclear Information System (INIS)

Kalinov, V.

1985-01-01

Peach fruits of cvs. Halle and Elberta were gamma irradiated by 0, 2.0, 2.5 and 3.0 kGy and stored in the usual way (20-25 grad C) or in refrigerator (5 and 0 grad C). The rate of mould decay, reduction in market quality and complex evaluation of the fruits at the time of storage were investigated. Linear regression correlations between the percentage of decay and the time of storage were estimated by probit-logarithmic transformation of the percentage of the decayed fruits. On that basis were assess the probable terms to reach 5% decay (permissible period of storage) and 10% decay. The criteria of quality and taste evaluation of the fruits for these periods were determined. The irradiation of peach fruits with 2.5 and 3.0 kGy prolonged 3 to 5 times the period free of decay (up to 5%) in the case of normal storage conditions as compared to the control (no irradiation). The sharp reduction in quality and the sensorial evaluation for these periods did not justify irradiation in case of usual storage conditions. Irradiation with the same rates in case of refrigeration storage proved a useful supplementary factor prolonging the periods before appearance of decay up to 17 days (i.e. 42% as compared to the control) and the permissible period of storage up to 25 days (25% more than the control). These results were obtained at a dose of 2.5 kGy for cv. Halle fruits, at dose 3.0 kGy for cv. Elberta fruits and at storage temperature of 0 grad C. For the periods up to 5% decay (25 to 26 days) the criteria of quality and the complex evaluation remained above the permissible level. Longer storage was not advisable because physiological damage of the fruit was evident

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

International Nuclear Information System (INIS)

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

1988-01-01

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

Effect of irradiation and modified atmosphere packaging on the microbiological safety of minced pork stored under temperature abuse conditions

International Nuclear Information System (INIS)

Grant, I.R.; Patterson, M.F.

1991-01-01

The safety of irradiated pork packed in 25% CO 2 :75% N 2 and stored at abuse temperature (10 or 15°C) was assessed by inoculation studies involving Salmonella typhimurium, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica and Clostridium perfringens. Irradiation to a dose of 1.75 kGy reduced pathogen numbers to below the detection limit of 10 2 cells g -1 . When higher inoculum levels were used (10 6 cells g -1 ) irradiation at 1.75 kGy reduced pathogen numbers by 1 –>5 log 10 cycles depending on strain. Clostridium perfringens was the most resistant, and Y. enterocolitica the most sensitive of the pathogens studied. In all cases when high numbers (10 6 to 10 7 g -1 ) of spoilage and/or pathogenic bacteria were present initially on the pork the meat appeared spoiled, and although irradiation reduced the number of microorganisms, the meat was still unacceptable from a sensory viewpoint after treatment. It was concluded that the microbiological safety of irradiated, modified atmosphere packaged (MAP) pork is better than that of unirradiated MAP pork

Radiation effects on physicochemical characteristics of pork

International Nuclear Information System (INIS)

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

2011-01-01

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

Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

Energy Technology Data Exchange (ETDEWEB)

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

2002-03-01

Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution.

Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb

International Nuclear Information System (INIS)

Jo, Cheorun; Lee, J.-W.; Cho, K.-H.; Yook, H.-S.; Byun, M.-W.

2002-01-01

Quality properties in emulsion-type sausage stuffed into irradiated natural casing were studied. The numbers of total aerobic bacteria, Enterococci and coliform bacteria in the sausage prepared with irradiated natural pork and lamb casing were significantly decreased or eliminated compared to those prepared with the nonirradiated control. The 2-thiobarbituric acid reactive substances (TBARS) value in the sausage with irradiated natural casing did not change significantly during storage with minor exceptions. The total working force of shear of the sausages were decreased in both irradiated casings but the sensory evaluation showed no difference. Therefore, the gamma irradiation was a useful technique to sanitize the natural pork and lamb casings and to extend the shelf-life of the sausage made with natural casings during distribution

Study on off-odor volatiles of irradiated packaged raw pork

International Nuclear Information System (INIS)

Lin Ruotai; Geng Shengrong; Liu Yangmin

2008-01-01

Analysing the compositions of off-odor volatiles in irradiated refrigerated vacuum-packaged pork and research on its origin. First, the off-odor volatiles were collected by a cooled via in liquid nitrogen, then the main composition of off-odor volatiles were analyzed by gas chromatograph mass spectrometry (GC-MS). The main composition of off-odor volatiles are dimethyl disulfide, dimethyl sulfide, dimethyl trisulfide, methanethiol and S-methyl thioacetate. The off-odor volatiles come from irradiated cystine, methionine and VB1. The main composition of off-odor volatiles are S-containing compounds from irradiated S-containing amino acid and VB1

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

International Nuclear Information System (INIS)

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

2009-01-01

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

The effect of ultraviolet irradiation on shelf-life and ripening of peaches and apples

International Nuclear Information System (INIS)

Lu, J.Y.; Stevens, C.; Khan, V.A.; Kabwe, M.; Wilson, C.L.

1991-01-01

''Loring'' and ''Elberta'' peaches and ''Golden Delicious'' apples were irradiated with UV (254nm) to doses of 0.84 X 10(4) to 40 X 10(4) erg/mm2 then stored. ''Loring'' were stored 10 days and ''Elberta'' 20 days at 12 degrees C. ''Golden Delicious'' were stored 30 days at 20-25 degrees C in a dark room. Fruit were examined and differences in percentage rot and in physical-chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV-treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV-treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

Energy Technology Data Exchange (ETDEWEB)

Jo, Cheorun; Ahn, D.U.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

2001-04-01

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobically packaged batters prepared with soybean oil had lower (P<0.05) TBARS than that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (<1.80) increased by irradiation, and with storage time except for aerobic packaging at day 7. The amount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compounds in the batters prepared with soybean oil and vacuum packaged, but irradiation effect on volatile production was not consistent with other treatments.

Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

International Nuclear Information System (INIS)

Jo, Cheorun; Ahn, D.U.; Byun, M.W.

2001-01-01

An emulsion-type raw pork batter was prepared using 10% (meat weight) of backfat or commercial soybean oil enriched with vitamin E to determine the effect of irradiation on lipid oxidation and volatile production during storage. Batters (approximately 100 g) were vacuum- or aerobically packaged and irradiated at 0, 2.5 or 4.5 kGy. Irradiation increased lipid oxidation of aerobically packaged raw pork batters prepared with both backfat and soybean oil. Lipid oxidation of vacuum-packaged pork batters was not influenced by irradiation except for the batter prepared with backfat at day 0. Aerobically packaged batters prepared with soybean oil had lower (P<0.05) TBARS than that with backfat, but vacuum-packaged ones were not different. The sum of volatile compounds with short retention time (<1.80) increased by irradiation, and with storage time except for aerobic packaging at day 7. The amount of total volatile compounds had an increasing trend until day 3, but not at day 7. Irradiation increased the production of total volatile compounds in the batters prepared with soybean oil and vacuum packaged, but irradiation effect on volatile production was not consistent with other treatments

Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts

International Nuclear Information System (INIS)

Fox, J.B. Jr.; Thayer, D.W.; Jenkins, R.K.; Phillips, J.G.; Ackerman, S.A.; Beecher, G.R.; Holden, J.M.; Morrow, F.D.; Quirbach, D.M.

1989-01-01

A study was made of the effect of low-dose gamma irradiation on the content of thiamine (B 1 ), riboflavin (B 2 ), niacin, pyridoxine (B 6 ) and cobalamin (B 12 ) in pork chops, and thiamine, riboflavin and niacin in chicken breasts. Over the range of dose and temperature studied (0.49-6.65 kGy from -20 to 20 0 C) it was possible to derive a mathematical expression for predicting losses. A calculation was made of the effect of the loss of thiamine, riboflavin and niacin due to irradiation on overall loss of these vitamins in the American diet. Losses of riboflavin and niacin were of the order of a fraction of a per cent. The calculated loss at 1.0kGy of thiamine in cooked pork was only 1.5%. There were initial increases with radiation doses up to 2-4 kGy in measured concentrations of riboflavin and niacin in pork and chicken. Increases were highly significant, and of concern to the study of radiation effects and the chemical method of determination of these vitamins. (author)

Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey

International Nuclear Information System (INIS)

Fox, J.B. Jr.; Lakritz, L.; Hampson, J.; Richardson, R.; Ward, K.; Thayer, D.W.

1995-01-01

A study was made of the loss of thiamin and riboflavin due to gamma irradiation of beef, lamb and pork longissimus dorsi, turkey breast and leg muscles. Thiamin losses averaged 11%/kiloGray (kGy) and riboflavin losses 2.5%/kGy above three kGy. The rate of loss of thiamin in beef was higher than that in lamb, pork and turkey leg, but not turkey breast, with losses of 16%/kGy in beef and 8%/kGy in lamb. The rate of thiamin loss was not related to sulfhydryl, protein, moisture, fat or water content, pH or reducing capacity by redox titration. Loss of riboflavin was not different among species. Any detriment from such slight losses would seem to be more than compensated by the advantage of controlling bacteriological contamination by irradiation processing

Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork

Science.gov (United States)

Choi, Yun-Sang; Lee, Ju-Woon; Lee, Si-Kyung

2015-01-01

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased the redness and yellowness of the emulsion sausage. The addition of onion peel extract decreased the thiobarbituric acid reactive substances value of the emulsion sausages prepared with irradiated pork. The volatile basic nitrogen value of the emulsion sausage prepared with kimchi powder was the highest, whereas that of the emulsion sausage prepared with onion peel extract was the lowest. The treatment without kimchi powder or onion peel extract and the treatments prepared with onion peel extract showed lower microbial populations than the other treatment. Sensory evaluations indicated that a higher acceptability was attained when kimchi powder was added to the emulsion sausages manufactured with irradiated pork. In conclusion, our results suggest that combined use of kimchi powder and onion peel extract could improve quality characteristics and shelf stability of the emulsion sausage formulated with irradiated pork during chilled storage. PMID:26761840

The eradication of tapeworms in pork and beef carcasses by irradiation

International Nuclear Information System (INIS)

Verster, A.; Du Plessis, T.A.; Heever, L.W. Van Den.

1977-01-01

The aim of this investigation was to determine the potential role that the γ irradiation of carcasses infested with pork and beef tape worms can play in the eradication of these parasites. Irradiated cysticerci were examined to determine the effect of various radiation doses on the evagination of the cysticerci. Such irradiated cysticerci were also fed to hamsters in order to study the effect of the treatment on their infectivity and the longevity of the resulting tapeworms. The results showed that carcasses infested with cysticercosis can be rendered fit for human consumption by exposing them to radiation doses of 20 to 60 krad. Irradiation at these low doses does not affect the taste of the meat, and, moreover, enhances its shelf life. The low irradiation doses required, together with the possibility of high irradiator utilization, favours the economy of such radiation processing and could lead to appreciable monetary savings as compared to present freezing techniques. (author)

Phytosanitary irradiation of peach fruit moth (Lepidoptera: Carposinidae) in apple fruits

Science.gov (United States)

Zhan, Guoping; Li, Baishu; Gao, Meixu; Liu, Bo; Wang, Yuejin; Liu, Tao; Ren, Lili

2014-10-01

Peach fruit moth, Carposina sasakii Matsumura, is a serious pest of many pome and stone fruits and presents a quarantine problem in some export markets. It is widely distributed in pome fruit production areas in China, Japan, Korea, North Korea and the Far Eastern Federal District of Russia. In this investigation, gamma radiation dose-response tests were conducted with late eggs (5-d-old) and various larval stages, followed by large-scale confirmatory tests on the most tolerant stage in fruit, the fifth instar. The dose-response tests, with the target radiation dose of 20 (late eggs), 40, 60, 80, 100, 120, 140, and 160 Gy (late fifth instars in vitro) respectively applied to all stages, showed that the tolerance to radiation increased with increasing age and developmental stage. The fifth instar (most advanced instar in fruits) was determined to be the most tolerant stage requiring an estimated minimum absorbed dose of 208.6 Gy (95% CI: 195.0, 226.5 Gy) to prevent adult emergence at 99.9968% efficacy (95% confidence level). In the confirmatory tests, irradiation was applied to 30,850 late fifth instars in apple fruits with a target dose of 200 Gy (171.6-227.8 Gy measured), but only 4 deformed adults emerged that died 2 d afterwards without laying eggs. A dose of 228 Gy may be recommended as a phytosanitary irradiation treatment under ambient atmosphere for the control of peach fruit moth on all commodities with an efficacy of 99.9902% at 95% confidence level.

Irradiation experience with HTGR fuels in the Peach Bottom Reactor

International Nuclear Information System (INIS)

Scheffel, W.J.; Scott, C.B.

1974-01-01

Fuel performance in the Peach Bottom High-Temperature Gas-Cooled Reactor (HTGR) is reviewed, including (1) the driver elements in the second core and (2) the test elements designed to test fuel for larger HTGR plants. Core 2 of this reactor, which is operated by the Philadelphia Electric Company, performed reliably with an average nuclear steam supply availability of 85 percent since its startup in July 1970. Core 2 had accumulated a total of 897.5 equivalent full power days (EFPD), almost exactly its design life-time of 900 EFPD, when the plant was shut down permanently on October 31, 1974. Gaseous fission product release and the activity of the main circulating loop remained significantly below the limits allowed by the technical specifications and the levels observed during operation of Core 1. The low circulating activity and postirradiation examination of driver fuel elements have demonstrated the improved irradiation stability of the coated fuel particles in Core 2. Irradiation data obtained from these tests substantiate the performance predictions based on accelerated tests and complement the fuel design effort by providing irradiation data in the low neutron fluence region

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

International Nuclear Information System (INIS)

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

2006-01-01

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

Elimination of salmonella from fermented pork by gamma irradiation

International Nuclear Information System (INIS)

Noochpramul, K.; Loaharanu, P.

1974-01-01

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

Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

Science.gov (United States)

Dussault, D.; Benoit, C.; Lacroix, M.

2012-08-01

The objective of this study was to evaluate the effect of a concentrated fermented dextrose (FD), a natural antimicrobial product, combined with low dose γ-irradiation (1.5 kGy) on the microbiological quality of fresh pork sausages. Fresh pork sausages containing the FD (0.25%, 0.5% and 0.75%) were prepared in a meat pilot plant and were irradiated using a UC-15A irradiator equipped with a 60Cobalt source. The γ-irradiation treatment alone was able to reduce the initial psychrophilic and mesophilic bacteria by more than 2 log CFU/g and kept the lactobacillus population under the detection limit (100 CFU/g). Results also showed that the FD alone was able to extend the shelf life of the sausages from 5 days up to 13 days. At day 13, the FD or irradiation alone showed 2 log CFU/g less mesophilic bacteria than the control. After combining FD and irradiation another reduction of the microbial count of 1 log CFU/g was observed. When combining the irradiation treatment with the FD results it showed a reduced growth rate of the psychrophilic and mesophilic bacteria compared to both treatments alone. This study demonstrated that FD with low dose gamma irradiation act in synergy to reduce the multiplication of the total bacterial flora in fresh sausages.

Investigation into effects of ionizing radiations on physical-chemical properties of bulgarian sorts of peaches and grapes

International Nuclear Information System (INIS)

Dimitrov, D.; Kalinov, V.; Nikolova, M.; Pavlova, E.

1974-01-01

The aim of this study was to ascertain the degree and direction of those changes in physicochemical characteristics of irradiated peaches and grapes which determine their quality after irradiation and during storage. The following main conclusions are made: irradiation with doses of 200 to 300 krad does not cause significant alterations in the chemical composition and physicochemical characteristics of peaches and grapes; irradiation has a direct effect on the consistancy of peaches and grapes, leading to their softening which is proportional to the radiation dose used; radiation treatment is advisable in the case of peaches and grapes in tended for short-term rather than long-term storage at low temperatures

Sensory evaluation of Regina freestone peaches treated with low doses of gamma radiation

International Nuclear Information System (INIS)

O'Mahony, M.; Wong, S.Y.; Odbert, N.

1985-01-01

Sensory appraisal of low post-harvest gamma irradiation dosing (65-75 Krad) of a single batch of peaches revealed significant differences in aroma and in taste components not associated with sweetness, but only slight differences in firmness and appearance. A panel of practiced judges evaluated irradiated and non-irradiated peaches using a technique of minimal cross-sensory inference. The significant differences in aroma and taste also were detected by untrained judges

Packaging and irradiation effects on lipid oxidation and volatiles in pork patties

International Nuclear Information System (INIS)

Ahn, D.U.; Olson, D.G.; Lee, J.I.; Jo, C.; Wu, C.; Chen, X.

1998-01-01

Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles correlated highly (P 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components

Study on the viability of peach and apple pollen treated with gamma rays 60Co

International Nuclear Information System (INIS)

Filev, K.; Angelov, A.

1976-01-01

Pollen from Marygold peach and from Golden Delicious apple varieties was treated with gamma-rays at rates of 0.5, 1.5, 10.0, 50.0, 100, 200, 300, 400 and 500 kR, the irradiation intensity being 1350 r/min. Results point to a different influence of gamma-rays irradiation on the pollen germination. Apple pollen proved more radiosensitive. Least dose of o.5 kR exerted a stimulative effect in the pollen germination. As the irradiation dose rcse, the germination percentage declined. Doses of over 400 kR destroyed completely pollen viability in both fruit species. A linear semi-logarithmical dependence was ascertained between the irradiation rate and pollen germination. 5 and 10 kR proved most suitable for the purposes of the experimental mutagenesis at peach and apple pollen irradiation. (author)

Evaluation of peach palm (Bactris gasipaes Kunth) processed by radiation

International Nuclear Information System (INIS)

Silva, Priscila Vieira da

2009-01-01

The peach palm can be obtained from several species of palms, but the peach palm has attracted great interest by producers, as has characteristics of precocity, rusticity and tillering, producing a palm-quality differentiating it from other palmettos for their sweet flavor and yellowish . The food irradiation has been used as a treatment to ensure microbiological food safety of products to avoid infection. Its use combined with minimal processing could increase the safety and quality of minimally processed vegetables. We aimed at evaluating the effect of gamma radiation and electron beams to control bacteria; assess the physical characteristics through analysis of color and texture in peach palm in natura minimally processed and subjected to ionizing radiation stored at 8 deg C as well as evaluating the sensory characteristics. The results in the microbiological analysis showed that ionizing radiation promotes reduction of microbial load in both treatments. In the analysis of color we can conclude that among all the treatments the sample irradiated with 1.5 kGy showed more differences when compared with the other samples. Observing texture characteristics we could conclude that irradiation changed the texture of the palm, unlike the treatment by electron beams that showed no difference between samples. For the sensory analysis, the gamma radiation with dose of 1.5 kGy, induced changes in sensory properties to the attributes and overall appearance. The dose of 1 kGy caused no significant difference, so a recommended dose for the irradiation of the studied product. (author)

Low dose UV and gamma radiation on storage rot and physicochemical changes in peaches

International Nuclear Information System (INIS)

Lu, J.Y.; Lukombo, S.M.; Stevens, C.; Khan, V.A.; Wilson, C.L.; Pusey, P.L.; Chaultz, E.

1993-01-01

Peach fruit were irradiated with 7.5 x 10(4) ergs/mm(2) of UV (254nm) or 0.1 kGy gamma rays or a combination of both, then stored at 16C for 21 days. The results showed that both UV and gamma rays reduced storage rot and delayed ripening. UV treated peaches had lower sugar concentration, total phenols, anthocyanins and lower weight loss than the gamma treated peaches. The combination of UV and gamma showed no advantage over the use of UV or gamma alone

Microbiological analysis of peach palm in natura submitted to 60Co radiation

International Nuclear Information System (INIS)

Silva, Priscila V.; Araujo, Michel M.; Nunes, Thaise C.F.; Costa, Helbert S.F.; Villavicencio, Anna Lucia C.H.; Hojeije, Khalil Y.

2009-01-01

The palm tree (Bactris gasipaes Kunth) is a species with high potential benefits, because of the nutritional value of its fruits that could be used both in human and animals feeding and mainly for peach palm extraction. It represents a great source of dietary fiber and a moderate source of magnesium and iron. Food irradiation is a worldwide technology that aims to improve the product quality, in order to eliminate diverse microorganisms that can spoil the food. Radiation processing, in the recommended doses, causes very few chemical alterations and nutritional losses in foods, being considered insignificant and/or similar to other food treatments. The objective of this study was to evaluate the effect of irradiation on microbiological counts of mesophilic aerobic in the peach palm in natura. Samples were irradiated with 1.0 and 1.5 kGy using a 60 Co multipurpose irradiator. Radiation treatment appeared to be a useful alternative to reduce microbial contamination in the samples analyzed. (author)

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

Science.gov (United States)

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

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

Microbiological analysis of peach palm in natura submitted to {sup 60}Co radiation

Energy Technology Data Exchange (ETDEWEB)

Silva, Priscila V.; Araujo, Michel M.; Nunes, Thaise C.F.; Costa, Helbert S.F.; Villavicencio, Anna Lucia C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN-CNEN/SP), Sao Paulo, SP (Brazil)], e-mail: priscilavsilva@gmail.com, e-mail: villavic@ipen.br; Hojeije, Khalil Y. [Floresta Industria e Comercio Ltda., Sao Paulo, SP (Brazil)

2009-07-01

The palm tree (Bactris gasipaes Kunth) is a species with high potential benefits, because of the nutritional value of its fruits that could be used both in human and animals feeding and mainly for peach palm extraction. It represents a great source of dietary fiber and a moderate source of magnesium and iron. Food irradiation is a worldwide technology that aims to improve the product quality, in order to eliminate diverse microorganisms that can spoil the food. Radiation processing, in the recommended doses, causes very few chemical alterations and nutritional losses in foods, being considered insignificant and/or similar to other food treatments. The objective of this study was to evaluate the effect of irradiation on microbiological counts of mesophilic aerobic in the peach palm in natura. Samples were irradiated with 1.0 and 1.5 kGy using a {sup 60}Co multipurpose irradiator. Radiation treatment appeared to be a useful alternative to reduce microbial contamination in the samples analyzed. (author)

The effects of 137Cs irradiation and MAP on the survival and growth of salmonella Spp in pork

International Nuclear Information System (INIS)

Gao Meixu

2000-01-01

The effects of 137 Cs irradiation (0 to 2 kGy) and MAP combination treatment on the survival and growth of Salmonella Spp are studied in sterile pork in the absence of competing microflora. A central composite response-surface design is used to test the response of the pathogen to the treatments in a single experiment. Predictive equations are developed from the analyses of variances of the resulting data. The results show that the survival of Salmonella is significant decrease with the increasing of irradiation dose, but there are no evident effects on the survival of salmonella due to the MAP. Five kinds of MAP do not show the difference on the growth of Salmonella. 50% CO 2 treatment shows the irradiation protection of Salmonella compared with air. The results indicate that the treatment combined irradiation with MAP is not more effective for controlling the survival and growth of Salmonella Spp

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

International Nuclear Information System (INIS)

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

1994-01-01

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

Replacement of Pork Meat with Pork Head Meat for Frankfurters

Science.gov (United States)

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

2016-01-01

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

Gas chromatographic analysis of volatile hydrocarbons to detect irradiated chicken, pork and beef - an intercomparison study. A report in English and German

Energy Technology Data Exchange (ETDEWEB)

Schreiber, G.A.; Schulzki, G.; Spiegelberg, A.; Helle, N.; Adam, S.T.; Ammon, J.; Baumann, P.; Brockmann, R.; Baenziger, U.; Delincee, H.; Droz, C.; Estendorfer, S.; Gemperle, C.; Grabowski, H.U. von; Kaenzig, A.; Kroells, W.; Matter, L.; Metschies, M.; Mildau, G.; Pfordt, J.; Plaga-Lodde, A.; Punkert, M.; Roennefahrt, B.; Ruge, W.; Stemmer, H.; Vater, N.; Wilmers, K.; Boegl, K.W.

1993-12-31

This report provides a detailed description of an inter-laboratory study to detect irradiation treatment of chicken carcasses, pork and beef using a method suitable for routine application. The 17 participating laboratories determined the quantity of four different radiation-induced hydrocarbons (1-tetradecene, pentadecane, 1,7-hexadecadiene, 8-heptadecene) in coded samples approx. 3 and 6 months after irradiation. The quantities detected were used to identify the samples as irradiated or non-irradiated. The samples of each type of meat to be examined had been supplied by two different producers. The dose range that was tested (approx. 0.6 to 7.5 kGy) included commercially used doses (approx. 1 to 5 kGy). The method employed enable 98.3% of a total of 864 samples to be correctly identified as irradiated or non-irradiated. This result is remarkable: Although the marker concentrations in the various samples showed a clear dose dependency, the variation was quite marked. The high rate of correct identifications could be achieved by defining a sample only as irradiated if certain quantities of at least 3 of the radiolytic products to be determined had been found. A similar identification rate was achieved if quantification of markers was omitted to identify a sample only as irradiated when all the expected radiolysis products could be clearly detected. For all three types of meat, no significant differences in marker yields could be shown for the products of the respective two producers. Also, in none of the types of meat, any significant difference could be revealed for the quantiatitive results achieved three and six months after irradiation. These results show that irradiation of chicken carcasses, pork and beef in the commerically used dose range can be clearly detected throughout the entire period in which products are normally stored and that the method described is suitable for routine analyses in food control laboratories. (orig.)

Gas chromatographic analysis of volatile hydrocarbons to detect irradiated chicken, pork and beef - an intercomparison study. A report in English and German

International Nuclear Information System (INIS)

Schreiber, G.A.; Schulzki, G.; Spiegelberg, A.; Helle, N.; Adam, S.T.; Ammon, J.; Baumann, P.; Brockmann, R.; Baenziger, U.; Delincee, H.; Droz, C.; Estendorfer, S.; Gemperle, C.; Grabowski, H.U. von; Kaenzig, A.; Kroells, W.; Matter, L.; Metschies, M.; Mildau, G.; Pfordt, J.; Plaga-Lodde, A.; Punkert, M.; Roennefahrt, B.; Ruge, W.; Stemmer, H.; Vater, N.; Wilmers, K.; Boegl, K.W.

1993-01-01

This report provides a detailed description of an inter-laboratory study to detect irradiation treatment of chicken carcasses, pork and beef using a method suitable for routine application. The 17 participating laboratories determined the quantity of four different radiation-induced hydrocarbons (1-tetradecene, pentadecane, 1,7-hexadecadiene, 8-heptadecene) in coded samples approx. 3 and 6 months after irradiation. The quantities detected were used to identify the samples as irradiated or non-irradiated. The samples of each type of meat to be examined had been supplied by two different producers. The dose range that was tested (approx. 0.6 to 7.5 kGy) included commercially used doses (approx. 1 to 5 kGy). The method employed enable 98.3% of a total of 864 samples to be correctly identified as irradiated or non-irradiated. This result is remarkable: Although the marker concentrations in the various samples showed a clear dose dependency, the variation was quite marked. The high rate of correct identifications could be achieved by defining a sample only as irradiated if certain quantities of at least 3 of the radiolytic products to be determined had been found. A similar identification rate was achieved if quantification of markers was omitted to identify a sample only as irradiated when all the expected radiolysis products could be clearly detected. For all three types of meat, no significant differences in marker yields could be shown for the products of the respective two producers. Also, in none of the types of meat, any significant difference could be revealed for the quantiatitive results achieved three and six months after irradiation. These results show that irradiation of chicken carcasses, pork and beef in the commerically used dose range can be clearly detected throughout the entire period in which products are normally stored and that the method described is suitable for routine analyses in food control laboratories. (orig.)

Efficacy testing and market research for the pork industry

Science.gov (United States)

Sivinski, Jacek S.

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

Efficacy testing and market research for the pork industry

International Nuclear Information System (INIS)

Sivinski, J.S.

1985-01-01

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

Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation

International Nuclear Information System (INIS)

Fu, A.H.; Sebranek, J.G.; Murano, E.A.

1995-01-01

Cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Low-dose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P 0.05) both pathogens and TPC during 7 degrees C storage in ham, especially when combined with low-dose irradiation

Radiation Preservation of fresh pork from semi-intensive and intensive pig production systems. A case study in the Greater Accra Region

International Nuclear Information System (INIS)

Amoakoaa, T. L

2011-07-01

The Ministry of Food and Agriculture estimates that about 40,000 Ghanaians suffer from several food borne diseases yearly and this poses a great drain on the economy. Meat contains 75% water and is a good substrate for organisms to grow. There are many food microorganisms and parasites associated with pigs, making it practically impossible to be used by many as a main source of protein even though it contains a lot of nutrients and less harmful fat. There is also the problem of recontamination of pork after packaging. Irradiation of food is one method of food preservation that can reduce microbial and parasitic load, prevent recontamination of food and increase its shelf life. The main objective of this study was to use radiation to make pork from semi-intensive and intensive pig production systems safe for human consumption and extend its shelf life. Questionnaires were administrate to 20 farmers and 10 pork samples were collected from 10 different locations within the Greater Accra Region, for both pig production systems. One location in each pig production systems with the least microbial count was selected for pork sampling for irradiation and shelf life studies. The pork samples were irradiated with irradiation doses of 0, 1.5 and 3kGy and stored at 4°C for 28 days. Statistical tools used were Microsoft Excel and Stat Graphics. Means were separated using tukey test and Duncan's Multiple Range Test. The study observed that most farmers did not have any measures in place to control microbial contamination. However the total mean count of total aerobic mesophillic bacteria and the coliform for pork samples from differentiated locations within Greater Accra in both pig production systems were 4.958 ± 0.90 log 10 cfu/g and ranged from 2.9 to 6.0 and 3.277 ± 1.066 log 10 cfu/g which ranged from 2.0 to 5.67 respectively. Results from the pooled means of total aerobic mesophilic bacteria and total coliform count indicated that a combination treatment of irradiation

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

DEFF Research Database (Denmark)

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

2008-01-01

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

Influence of vineyard peach selections on vigour and initial yield in peach and nectarine

Directory of Open Access Journals (Sweden)

Zec Gordan

2013-01-01

Full Text Available Seedlings (progenies of eight selected vineyard peach genotypes obtained by self and open pollination were examined in this study during three consecutive years. Two progenies from unselected vineyard peach genotypes with different geographic origin were used as a standard. Peach cv. Autumn Glo and nectarine cv. Stark Red Gold were grafted on F1 generation of eight vineyard peach selections and two standard progenies. Analysis of variance indicated statistically significant differences in vigour and fruit productivity between fruit trees grafted on different progenies of vineyard peach selections. A high correlation was found between rootstock vigour and fruit production of grafted cultivars. In addition, the principal component analysis made it possible to establish similar groups of rootstocks, depending on its influence to vigour, productivity and indexes of efficiency of grafted peach and nectarine cultivar. The most promising rootstocks for those two cultivars were PSK and 7S because grafted AG and SRG have high fruit weight, initial yields and very satisfactory rootstock, scion and canopy efficiency. [Projekat Ministarstva nauke Republike Srbije, br. TR 31063

Replacement of Pork Meat with Pork Head Meat for Frankfurters

OpenAIRE

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

2016-01-01

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

Effect of headspace CO2 concentration on toxin production by Clostridium botulinum in MAP, irradiated fresh pork

International Nuclear Information System (INIS)

Lambert, A.D.; Smith, J.P.; Dodds, K.L.

1991-01-01

The effects of five initial levels of CO2 (15, 30, 45, 60, and 75%) and three irradiation doses (0, 0.5, and 1.0 kGy) on toxin production by Clostridium botulinum in inoculated fresh pork were studied using factorial design experiments. Headspace CO2 levels increased in all samples during storage at 15 degrees C. In most treatments, spoilage preceded toxigenesis. Toxin production occurred faster in samples initially packaged with 15 to 30% of CO2 while higher levels of CO2 (45-75%) delayed toxin production. Low-dose irradiation delayed toxin production at all levels of CO2 in the package headspace. Contrary to expectations, including a CO2 absorbent in the package enhanced toxin production by C. botulinum. This was attributed to production of H2 by the CO2 absorbent, possibly resulting in a decrease in the oxido-reduction potential of the meat

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

International Nuclear Information System (INIS)

Ehioba, R.M.

1987-01-01

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

Variability of vineyard peach tree characteristics

Directory of Open Access Journals (Sweden)

Zec Gordan

2008-01-01

Full Text Available Vineyard peach seedlings are the most important rootstock for peach in Serbia and abroad. High variability is a characteristic of the vineyard peach planting material that is used as rootstock in nursery production. Through work of many years, vineyard peach genotypes with qualitative traits were selected and collected. Seedlings that are progeny of the nine selected genotypes and resulted from self and open pollination were examined. The vineyard peach seedlings resulted from uncontrolled pollination and with different geographical origin served as reference. A goal of research was to get vineyard peach genotypes that would give more uniform generative progeny with qualitative traits. This paper presents the results of two-year research of morphological traits of more than 500 vineyard seedlings. Based on the results, positive genotypes were selected for further inbreeding. Further, the seedlings of the selection 6 have the lowest coefficients of variation for trunk thickness, tree height and number of branches, which points to the self-pollination as a good method for getting more uniform progeny. .

Development of detection methods for irradiated foods; development of immunological identification of irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Lee, Kyong Ae; Lee, Yoon Jin; Choi, Yoon Jung; Han, Su Kyong [Soonchunhyang University, Asan (Korea)

2002-04-01

Enzyme-linked Immunosorbent assay systems for the identification of irradiated egg, pork and chicken was developed. Eggs were irradiated in their shells to 0.5{approx}7kGy. Pork was irradiated to 0.5{approx}3kGy and chicken irradiated to 0.5kGy{approx}5kGy. The most sensitive proteins to irradiation were screened by SDS-PAGE and purified. Ovalbumin from egg, salt soluble protein(p) from pork, and salt soluble protein(c) from chicken showed the most sensitivity to irradiation. To investigate for a practical use in identifying of irradiated egg, pork and chicken, competitive ELISA was performed. The binding activity of ovalbumin to anti-ovalbumin IgG was reduced in a dose-dependent manner by irradiating up to 7kGy, and considerably lowered after irradiating at 7kGy. The concentration of 50% inhibition of ovalbumin to IgG was increased to 1.5(0.5kGy){approx}3.7(7kGy) times in an dose-dependent relationship. The binding activity of salt soluble protein(p) to anti-salt soluble protein IgG (anti-SSPp IgG)was also reduced in a dose-dependent manner by irradiating up to 3kGy, and considerably lowered after irradiating at 3kGy. The concentration of 50% inhibition of salt soluble protein to IgG was increased to 1.1(0.5kGy){approx}5.2(3kGy) times in a dose-dependent relationship. On the other hand, the binding activity of salt soluble protein(c) to anti-salt soluble protein IgG(anti-SSPc IgG) was reduced in a dose-dependent manner by irradiating up to 5kGy, too, and considerably lowered after irradiating at 5kGy. The concentration of 50% inhibition of salt soluble protein to IgG was increased to 1.1{approx}2.3 times in a dose-dependent relationship. SDS-PAGE of the irradiation sensitive proteins showed the partial breakdown of it was induced by irradiation. So, the lowering of binding activity was probably due to the partial breakdown of ovalbumin by irradiation. 25 refs., 12 figs., 5 tabs. (Author)

Effect of initial O2 and CO2 and low-dose irradiation on toxin production by Clostridium botulinum in MAP fresh pork

International Nuclear Information System (INIS)

Lambert, A.D.; Smith, J.P.; Dodds, K.L.

1991-01-01

The effects of irradiation, initial O2, initial CO2 and the presence of an O2 and CO2 absorbent on toxin production by Clostridium botulinum in inoculated pork stored at 15 degrees C were studied using a factorial experiment. Toxin production occurred faster in samples initially packaged with 20% O2, compared to samples packaged with 100% N2. The presence of CO2 in the package headspace was not a significant factor affecting time until toxin detection. Irradiation was significant in delaying the time until toxin detection in samples initially packaged with 20% O2 but not in other treatments. Sensory rejection, based primarily on discoloration, occurred within 7 to 14 d, irrespective of treatment. All samples were spoiled before they became toxic

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

International Nuclear Information System (INIS)

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

2011-01-01

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

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

Energy Technology Data Exchange (ETDEWEB)

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

2011-09-15

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

Fabrication of ORNL Fuel Irradiated in the Peach Bottom Reactor and Postirradiation Examination of Recycle Test Elements 7 and 4

International Nuclear Information System (INIS)

Long, Jr. E.L.

2001-01-01

Seven full-sized Peach Bottom Reactor fuel elements were fabricated in a cooperative effort by Oak Ridge National Laboratory (ORNL) and Gulf General Atomic (GGA) as part of the National HTGR Fuel Recycle Development Program. These elements contain bonded fuel rods and loose beds of particles made from several combinations of fertile and fissile particles of interest for present and future use in the High-Temperature Gas-Cooled Reactor (HTGR). The portion of the fuel prepared for these elements by ORNL is described in detail in this report, and it is in conjunction with the GGA report (GA-10109) a complete fabrication description of the test. In addition, this report describes the results obtained to date from postirradiation examination of the first two elements removed from the Peach Bottom Reactor, RTE-7 and -4. The fuel examined had relatively low exposure, up to about 1.5 x 10 21 neutrons/cm* fast (>0.18 MeV) fluence, compared with the peak anticipated HTGR fluence of 8.0 x 10 21 , but it has performed well at this exposure. Dimensional data indicate greater irradiation shrinkage than expected from accelerated test data to higher exposures. This suggests that either the method of extrapolation of the higher exposure data back to low exposure is faulty, or the behavior of the coated particles in the neutron spectrum characteristic of the accelerated tests does not adequately represent the behavior in an HTGR spectrum

Determination of 2-alkylcyclobutanones in ultraviolet light-irradiated fatty acids, triglycerides, corn oil, and pork samples: Identifying a new source of 2-alkylcyclobutanones.

Science.gov (United States)

Meng, Xiangpeng; Chan, Wan

2017-02-15

Previous studies have established that 2-alkylcyclobutanones (2-ACBs) are unique radiolytic products in lipid-containing foods that could only be formed through exposure to ionizing radiation, but not by any other means of physical/heat treatment methods. Therefore, 2-ACBs are currently the marker molecules required by the European Committee for Standardization to be used to identify foods irradiated with ionizing irradiation. Using a spectrum of state-of-the-art analytical instruments, we present in this study for the first time that the generation of 2-ACBs was also possible when fatty acids and triglycerides are exposed to a non-ionizing, short-wavelength ultraviolet (UV-C) light source. An irradiation dosage-dependent formation of 2-ACBs was also observed in UV-C irradiated fatty acids, triglycerides, corn oil, and pork samples. With UV-C irradiation becoming an increasingly common food treatment procedure, it is anticipated that the results from this study will alert food scientists and regulatory officials to a potential new source for 2-ACBs. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

Science.gov (United States)

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

2017-01-01

The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level (Pchanges in overall acceptability were observed for pork sausages regardless of irradiation source (P>0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner (Poxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources.

Pork in good company?

DEFF Research Database (Denmark)

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

2013-01-01

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

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

Science.gov (United States)

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

2011-09-01

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

Peach Flower Monitoring Using Aerial Multispectral Imaging

Directory of Open Access Journals (Sweden)

Ryan Horton

2017-01-01

Full Text Available One of the tools for optimal crop production is regular monitoring and assessment of crops. During the growing season of fruit trees, the bloom period has increased photosynthetic rates that correlate with the fruiting process. This paper presents the development of an image processing algorithm to detect peach blossoms on trees. Aerial images of peach (Prunus persica trees were acquired from both experimental and commercial peach orchards in the southwestern part of Idaho using an off-the-shelf unmanned aerial system (UAS, equipped with a multispectral camera (near-infrared, green, blue. The image processing algorithm included contrast stretching of the three bands to enhance the image and thresholding segmentation method to detect the peach blossoms. Initial results showed that the image processing algorithm could detect peach blossoms with an average detection rate of 84.3% and demonstrated good potential as a monitoring tool for orchard management.

Population survey of phytoseiid mites and spider mites on peach leaves and wild plants in Japanese peach orchard.

Science.gov (United States)

Wari, David; Yamashita, Jun; Kataoka, Yoko; Kohara, Yoko; Hinomoto, Norihide; Kishimoto, Hidenari; Toyoshima, Shingo; Sonoda, Shoji

2014-07-01

A population survey of phytoseiid mites and spider mites was conducted on peach leaves and wild plants in Japanese peach orchards having different pesticide practices. The phytoseiid mite species composition on peach leaves and wild plants, as estimated using quantitative sequencing, changed during the survey period. Moreover, it varied among study sites. The phytoseiid mite species compositions were similar between peach leaves and some wild plants, such as Veronica persica, Paederia foetida, Persicaria longiseta, and Oxalis corniculata with larger quantities of phytoseiid mites, especially after mid-summer. A PCR-based method to detect the ribosomal ITS sequences of Tetranychus kanzawai and Panonychus mori from phytoseiid mites was developed. Results showed that Euseius sojaensis (specialized pollen feeder/generalist predator) uses both spider mites as prey in the field.

Consumer peach preferences and purchasing behavior: a mixed methods study.

Science.gov (United States)

Kelley, Kathleen M; Primrose, Rachel; Crassweller, Robert; Hayes, John E; Marini, Richard

2016-05-01

Peaches (Prunus persica (L.) Stokes) are grown in several regions throughout the USA, are eaten fresh, and used as ingredients in value-added processed products. An Internet survey was conducted to investigate Mid-Atlantic consumers' fresh and processed peach purchasing behaviors, and whether packaging certain numbers of peaches together, providing information about nutritional content, and other factors would increase purchases. Additionally, laboratory-based sensory testing was used to better understand peel color, texture, sweetness, sourness, and flavor preferences for cultivars commonly grown in the Mid-Atlantic region. Irrespective of fresh peach consumption frequency, certain value-added products were of interest. For some products, interest in purchasing was higher than reported purchasing behavior. Preference for certain fresh peach characteristics, such as peel color, differed between less frequent fresh peach consumers and those who consumed fresh peaches more often. Of the four peach cultivars included in the sensory test, most were liked; however, there were some cultivar differences pertaining to color, texture, sweetness, tartness, and flavor liking. Potential marketing strategies can be developed based on frequency of fresh peach consumption and household demographics. Data can be used to select peaches that best appeal to consumers. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Evaluation of peach palm (Bactris gasipaes Kunth) processed by radiation; Avaliacao do palmito pupunha (Bactris gasipaes Kunth) processado por radiacao ionizante

Energy Technology Data Exchange (ETDEWEB)

Silva, Priscila Vieira da

2009-07-01

The peach palm can be obtained from several species of palms, but the peach palm has attracted great interest by producers, as has characteristics of precocity, rusticity and tillering, producing a palm-quality differentiating it from other palmettos for their sweet flavor and yellowish . The food irradiation has been used as a treatment to ensure microbiological food safety of products to avoid infection. Its use combined with minimal processing could increase the safety and quality of minimally processed vegetables. We aimed at evaluating the effect of gamma radiation and electron beams to control bacteria; assess the physical characteristics through analysis of color and texture in peach palm in natura minimally processed and subjected to ionizing radiation stored at 8 deg C as well as evaluating the sensory characteristics. The results in the microbiological analysis showed that ionizing radiation promotes reduction of microbial load in both treatments. In the analysis of color we can conclude that among all the treatments the sample irradiated with 1.5 kGy showed more differences when compared with the other samples. Observing texture characteristics we could conclude that irradiation changed the texture of the palm, unlike the treatment by electron beams that showed no difference between samples. For the sensory analysis, the gamma radiation with dose of 1.5 kGy, induced changes in sensory properties to the attributes and overall appearance. The dose of 1 kGy caused no significant difference, so a recommended dose for the irradiation of the studied product. (author)

Evaluation of peach palm (Bactris gasipaes Kunth) processed by radiation;Avaliacao do palmito pupunha (Bactris gasipaes Kunth) processado por radiacao ionizante

Energy Technology Data Exchange (ETDEWEB)

Silva, Priscila Vieira da

2009-07-01

The peach palm can be obtained from several species of palms, but the peach palm has attracted great interest by producers, as has characteristics of precocity, rusticity and tillering, producing a palm-quality differentiating it from other palmettos for their sweet flavor and yellowish . The food irradiation has been used as a treatment to ensure microbiological food safety of products to avoid infection. Its use combined with minimal processing could increase the safety and quality of minimally processed vegetables. We aimed at evaluating the effect of gamma radiation and electron beams to control bacteria; assess the physical characteristics through analysis of color and texture in peach palm in natura minimally processed and subjected to ionizing radiation stored at 8 deg C as well as evaluating the sensory characteristics. The results in the microbiological analysis showed that ionizing radiation promotes reduction of microbial load in both treatments. In the analysis of color we can conclude that among all the treatments the sample irradiated with 1.5 kGy showed more differences when compared with the other samples. Observing texture characteristics we could conclude that irradiation changed the texture of the palm, unlike the treatment by electron beams that showed no difference between samples. For the sensory analysis, the gamma radiation with dose of 1.5 kGy, induced changes in sensory properties to the attributes and overall appearance. The dose of 1 kGy caused no significant difference, so a recommended dose for the irradiation of the studied product. (author)

[Proximal composition, lipid and cholesterol content of meat from pigs fed peach-palm meal (Bactris gasipaes Kunth) and synthetic lysine].

Science.gov (United States)

Jerez-Timaure, Nancy; Rivero, Janeth Colina; Araque, Humberto; Jiménez, Paola; Velazco, Mariela; Colmenares, Ciolys

2011-03-01

Two experiments were conducted to evaluate the proximal composition, lipids and cholesterol content of meat from pigs fed diets with peach-palm meal (PPM), with or without addition of synthetic lysine (LYS). In experiment 1, 24 pigs were randomly allotted into six treatments with three levels of PPM (0.16 and 32%) and two levels of LYS (0 and 0.27%). In experiment II, 16 finishing pigs were fed with two levels of PPM (0 and 17.50%) and two levels of LYS (0 and 0.27%). At the end of each experiment (42 and 35 d, respectively), pigs were slaughtered and loin samples were obtained to determine crude protein, dry matter, moisture, ash, total lipids, and cholesterol content. In experiment I, pork loin from 16% PPM had more dry matter (26.45 g/100 g) and less moisture (73.49 g/100g) than pork loin from 32% PPM (25.11 y 75.03 g/100g, respectively). Meat samples from pigs without LYS had higher (p < 0.05) content of lipids (2.11 g/100 g) than meat from pigs that consumed LYS (1.72 g/100 g). In experiment II, the proximal, lipids and cholesterol content were similar among treatments. The PPM addition to pig diets did not affect the proximal composition of pork, while LYS addition indicated a reduction of total lipids, which could result as an alternative to obtain leaner meat.

Atmospheric fluoride levels in some Ontario peach orchards

Energy Technology Data Exchange (ETDEWEB)

Drowley, W B; Rayner, A C; Jephcott, C M

1963-10-01

As a result of suture injury to peaches, a survey was taken to determine monthly atmospheric fluoride levels in the soft fruit-growing area of the Niagara Peninsula of Ontario. Although the injury was confined to a few orchards, it was found necessary to locate stations for fluoride sampling over a wide area. The limed-paper candle method was used for fluoride collection. Unwashed and washed peach leaves were analyzed for fluoride content. Fluoride was separated from all samples by the Willard-Winter distillation procedure and estimated colorimetrically. It was found that a general background level of atmospheric fluoride existed in the whole surveyed area and that the levels were highest in and near the area of peach injury. The fluoride content of peach leaves was also highest in this area. The coincidence of high fluoride levels and suture injury to peaches suggests that atmospheric fluoride was the causal agent. When lime sprays were applied to peach trees in the damaged area, a reduction in the incidence of suture injury was observed.

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

Science.gov (United States)

2010-01-01

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

Use of irradiation to ensure the microbiological safety of processed meats

International Nuclear Information System (INIS)

Thayer, D.W.; Lachica, R.V.; Huhtanen, C.N.; Wierbicki, E.

1986-01-01

Research studies are reviewed, concerning the use of ionizing radiation to extend the shelf life and improve the safety of processed meats. Topics include: the historical background of food irradiation research; the determination of fractional destruction (D) values for a microorganism at a given irradiation dose; the effect of chilling and of NaCl on D values; and a brief review of the irradiation research for different cured and uncured meats (bacon; ham; frankfurters; corned beef and pork sausage; and beef, chicken, and pork). Guidelines for producing safe processed meats through irradiation are included

Sensory profile of eleven peach cultivars

Directory of Open Access Journals (Sweden)

Francine Lorena Cuquel

2012-03-01

Full Text Available The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

PeachVar-DB: A Curated Collection of Genetic Variations for the Interactive Analysis of Peach Genome Data.

Science.gov (United States)

Cirilli, Marco; Flati, Tiziano; Gioiosa, Silvia; Tagliaferri, Ilario; Ciacciulli, Angelo; Gao, Zhongshan; Gattolin, Stefano; Geuna, Filippo; Maggi, Francesco; Bottoni, Paolo; Rossini, Laura; Bassi, Daniele; Castrignanò, Tiziana; Chillemi, Giovanni

2018-01-01

Applying next-generation sequencing (NGS) technologies to species of agricultural interest has the potential to accelerate the understanding and exploration of genetic resources. The storage, availability and maintenance of huge quantities of NGS-generated data remains a major challenge. The PeachVar-DB portal, available at http://hpc-bioinformatics.cineca.it/peach, is an open-source catalog of genetic variants present in peach (Prunus persica L. Batsch) and wild-related species of Prunus genera, annotated from 146 samples publicly released on the Sequence Read Archive (SRA). We designed a user-friendly web-based interface of the database, providing search tools to retrieve single nucleotide polymorphism (SNP) and InDel variants, along with useful statistics and information. PeachVar-DB results are linked to the Genome Database for Rosaceae (GDR) and the Phytozome database to allow easy access to other external useful plant-oriented resources. In order to extend the genetic diversity covered by the PeachVar-DB further, and to allow increasingly powerful comparative analysis, we will progressively integrate newly released data. © The Author 2017. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For permissions, please email: journals.permissions@oup.com.

Perspective on food irradiation

International Nuclear Information System (INIS)

Anon.

1987-01-01

Recent US Food and Drug Administration approval of irradiation treatment for fruit, vegetables and pork has stimulated considerable discussion in the popular press on the safety and efficacy of irradiation processing of food. This perspective is designed to summarize the current scientific information available on this issue

Development of detection methods for irradiated foods

International Nuclear Information System (INIS)

Yang, Jae Seung; Kim, Chong Ki; Lee, Hae Jung; Kim, Kyong Su

1999-04-01

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

Development of detection methods for irradiated foods

Energy Technology Data Exchange (ETDEWEB)

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

1999-04-01

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

International Synchronisation of the Pork Cycle

Directory of Open Access Journals (Sweden)

HOLST

2012-02-01

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

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

NARCIS (Netherlands)

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

2003-01-01

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

7 CFR 1230.614 - Pork product.

Science.gov (United States)

2010-01-01

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

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

OpenAIRE

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

2015-01-01

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

Detection of hydrocarbons in irradiated foods

International Nuclear Information System (INIS)

Miyahara, Makoto; Maitani, Tamio; Saito, Akiko; Kamimura, Tomomi; Nagasawa, Taeko; Kobayashi, Yasuo; Ito, Hitoshi

2003-01-01

The hydrocarbon method for the detection of irradiated foods is now recognized as the international technique. This method is based on radiolysis of fatty acids in food to give hydrocarbons. In order to expand this technique's application, ten foods (butter, cheese, chicken, pork, beef, tuna, dry shrimp, avocado, papaya, and mango) were irradiated in the range from 0.5 to 10 kGy and the hydrocarbons in them were detected. Recoveries of the hydrocarbons from most foods were acceptable (38-128%). Some hydrocarbons were found in non-irradiated foods, particularly, in butter, cheese, tuna, and shrimp. Seven irradiated foods, butter, cheese, chicken, beef, pork, tuna, dry shrimp, and avocado were detectable at their practical doses by measuring the appropriate marker hydrocarbons. In most case, marker hydrocarbon will be 1,7-hexadecadiene. However, the marker hydrocarbons produced only in irradiated foods varied from food to food; therefore, it is necessary to check a specific irradiated food for marker hydrocarbons. On the other hand, two irradiated foods (papaya and mango which were irradiated at their practical doses) were difficult to distinguish from non-irradiated foods using this method. (author)

Detection of hydrocarbons in irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Miyahara, Makoto; Maitani, Tamio [National Inst. of Health Sciences, Tokyo (Japan); Saito, Akiko; Kamimura, Tomomi; Nagasawa, Taeko [Kitasato Univ., Sagamihara, Kanagawa (Japan). School of Allied Health Sciences; Kobayashi, Yasuo; Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Establishment

2003-06-01

The hydrocarbon method for the detection of irradiated foods is now recognized as the international technique. This method is based on radiolysis of fatty acids in food to give hydrocarbons. In order to expand this technique's application, ten foods (butter, cheese, chicken, pork, beef, tuna, dry shrimp, avocado, papaya, and mango) were irradiated in the range from 0.5 to 10 kGy and the hydrocarbons in them were detected. Recoveries of the hydrocarbons from most foods were acceptable (38-128%). Some hydrocarbons were found in non-irradiated foods, particularly, in butter, cheese, tuna, and shrimp. Seven irradiated foods, butter, cheese, chicken, beef, pork, tuna, dry shrimp, and avocado were detectable at their practical doses by measuring the appropriate marker hydrocarbons. In most case, marker hydrocarbon will be 1,7-hexadecadiene. However, the marker hydrocarbons produced only in irradiated foods varied from food to food; therefore, it is necessary to check a specific irradiated food for marker hydrocarbons. On the other hand, two irradiated foods (papaya and mango which were irradiated at their practical doses) were difficult to distinguish from non-irradiated foods using this method. (author)

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

Science.gov (United States)

2010-01-01

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

The United States pork niche market phenomenon.

Science.gov (United States)

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

2006-08-01

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

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

Science.gov (United States)

2010-01-01

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

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

NARCIS (Netherlands)

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

2012-01-01

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

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

Science.gov (United States)

2010-01-01

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

Apple and peach consumption habits across European countries.

Science.gov (United States)

Konopacka, D; Jesionkowska, K; Kruczyńska, D; Stehr, R; Schoorl, F; Buehler, A; Egger, S; Codarin, S; Hilaire, C; Höller, I; Guerra, W; Liverani, A; Donati, F; Sansavini, S; Martinelli, A; Petiot, C; Carbó, J; Echeverria, G; Iglesias, I; Bonany, J

2010-12-01

The aim of this study was to gain information concerning apple and peach consumption frequency within different European countries in relation to age and gender. The survey was a part of a complex experiment with the aim of evaluating consumers' preferences towards new varieties, and the data is based on the self-reported declarations of respondents, male and female, between 15 and 70 years old. 4271 consumers from 7 European countries were invited to supply information about their apple consumption habits, whereas 499 respondents from 5 countries answered questions relating to frequency of peach and nectarine consumption. In both, the apple and the peach surveys, data analysis of declared intake showed significant differences between nationalities. The highest apple consumption was in Poland, where over 55% declared a consumption of more than 5 apples per week. In comparison, Italian consumers most often indicated eating 3-5 apples per week (39.3%). The lowest apple consumption was in the Netherlands and Spain. In the case of peaches, the highest consumption was indicated in France where 48% of respondents declared a peach consumption of 3-5 per week with 40% eating more than 5 fruits per week. The lowest peach intake was declared in Germany. Irrespective of country women were shown to eat more apples that men. Furthermore, the group of older people (61-70 years) consume apples more often than the adult group (36-60), while within the youngest group of consumers (16-35) eating apples was not at all popular. As with apples females declared a higher peach consumption, and again significantly lower fruit consumption by the youngest group (16-35) was indicated. Although the availability of fruit at the market remains a prime factor in determining apple and peach consumption, our survey confirmed the trends of declining this popular fruit intake by the younger generation, as well as the persistent tendency of lower frequency of fruit consumption among men than women

Physicochemical, antioxidant, and sensorial properties of peach ...

African Journals Online (AJOL)

Preparation of varieties of processed peach products could be a good option to supply in lean season. Objective of the study was to assess the quality characteristics of peach snacks prepared from 11 different cultivars. We investigated the physicochemical (soluble solid, titratable acidity, hardness and dry yield), antioxidant ...

Postirradiation examination of Peach Bottom HTGR Driver Fuel Element E06-01

International Nuclear Information System (INIS)

Dyer, F.F.; Wichner, R.P.; Martin, W.J.; Fairchild, L.L.; Kedl, R.J.; de Nordwall, H.J.

1976-04-01

The report presented describes the postirradiation examinations of driver fuel element E06-01, which had been irradiated an equivalent of 384 full-power days in Peach Bottom, Unit 1. The fuel element is described in detail and its temperature and irradiation service history briefly outlined. Results presented include: (1) visual observations; (2) critical dimensions of fuel compacts, sleeve, and spine; (3) axial distributions of gamma-emitting nuclides plus 3 H and 90 Sr; (4) radial distributions of these nuclides in the sleeve and spine at three axial locations in the fueled regions and three locations in the upper reflector; (5) metallographic examination of samples of fuel compact material; and (6) burnup determinations via radiochemical analyses at two compact locations

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

DEFF Research Database (Denmark)

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

2013-01-01

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

Gelling Properties of Fish/Pork Mince Mixtures.

Science.gov (United States)

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

2016-02-01

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

Fungicide efficacy in peach rusty spot control in Serbia

OpenAIRE

Dolovac Nenad; Miletić Novica; Aleksić Goran; Savić Dušan; Živković Svetlana; Trkulja Nenad; Bulajić Aleksandra

2010-01-01

Rusty Spot has long been known as a harmful peach disease in many parts of the world. During the past several years, rusty spot infection of the late-maturing peach cultivars (Summerset, Suncrest, Fayette and O’Henry) caused significant yield losses in Serbia. Although the etiology of the disease is still unknown, there are numerous studies attempting to set a strategy for its control and recommend appropriate chemical and other peach protection methods. Ho...

7 CFR 1230.20 - Pork product.

Science.gov (United States)

2010-01-01

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

Evaluation of dried salted pork ham and neck quality

Directory of Open Access Journals (Sweden)

Simona Kunová

2015-12-01

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

Evaluation of different doses of gamma radiation on physicochemical characteristics of peach Prunus persica (cv. Chimarrita) minimally processed

International Nuclear Information System (INIS)

Oliveira, Ana Claudia S.; Silva, Lucia C.A.S.; Perecin, Thalita Neme; Arthur, Valter; Harder, Marcia N.C.; Mansi, Debora N.; Canniatti-Brazaca, Solange G.

2009-01-01

The objective was to evaluate the effect of different doses of gamma radiation on the physico-chemical characteristics of peach Prunus persica (cv. Chimarrita) minimally processed, to increase the useful life of the fruit. The peaches were purchased at Ceasa of Campinas/SP and taken to the Laboratory of Radiobiology and Environment of CENA/USP (Piracicaba/SP), which were washed in tap water, peeled and cut into four pieces. The pieces of peach were dipped in sodium hypochlorite solution of 15 mL/L for 4 minutes and dry in a plastic support. Then it were placed in plastic containers (polypropylene). Subsequently, they were irradiated in a Cobalt-60 source, type Gammacell-220 (dose rate of 0,543 kGy/hour) with doses of: 0 (control), 1.0 and 2.0 kGy and stored at a temperature of 8 deg C. The experimental was developed entirely at random with 3 replicates for each treatment. For the statistic analysis was using the Tuckey test at 5% level of probability. Subsequently, analysis was carried out: color factors (l, a, b), pH, soluble solids (deg Brix), acidity and vitamin C. The tests were performed at 1, 3 and 6 days after irradiation. According to the results concluded that the analysis of color and acidity there was no significant difference between treatments, however, for the soluble solids (deg Brix), vitamin C and texture significant difference showing a decrease proportional to increasing doses of radiation and storage time. But the pH increased in relation to dose and during the analysis. (author)

Marketing possibilities of new pork qualities

DEFF Research Database (Denmark)

Bredahl, Lone; Scholderer, Joachim

2004-01-01

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

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

Science.gov (United States)

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

2016-09-01

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

Possible role of organic peroxides in the detection of irradiated food

International Nuclear Information System (INIS)

Qi Shengchu; Wu Jilan

1993-01-01

In order to determine the level of organic peroxides induced by autooxidation, random sampling of pork has been performed. The organic peroxide content in unirradiated pork has been estimated as (5.4 ± 3.0) x10 -5 mol.kg -1 . The dependence of yield of peroxide in pork, minced meat and braised chicken on absorbed dose has been investigated. For killing trichinae 0.5 ∼ 1 kGy is used, the quantity of peroxide in pork will be 4x10 -4 mol.kg -1 for 1 kGy, which is 3.7 ∼ 7.4 times greater than the background. If 3 kGy is used to eliminate Salmonella, the quantity of peroxides in pork will be 1.3 x10 -3 mol.kg -1 , which approaches 24 times greater than the average value of background. When minced meat was irradiated in the presence of air, a chain reaction took place with G value 30.2. Radiation processing dose of braised chicken for shelf-life extension is ∼ 9kGy, organic peroxide content in braised chicken fat is 32.5 x10 -4 mol.kg -1 , which is about 14.7 times greater than average value (2.2x10 -4 mol.kg -1 ) in unirradiated one. Applying the peroxide method to qualitatively detect irradiated food containing fat is satisfactory, if combined with measuring the ESR signal of irradiated bone which will improve the detection method. (author)

Morphological and genetic perspectives of peach fruit responses to spring frost

Science.gov (United States)

Spring frost is one of the most unpredictable cropping factors in many peach production areas. A severe spring frost can wipe out an entire peach crop whereas a mild spring frost may naturally help thinning as is common practice in commercial peach production. The extent of frost damage depends on t...

Organic pork: Consumer quality perception: Final report

DEFF Research Database (Denmark)

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

2004-01-01

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

Inoculation methods and aggressiveness of five Fusarium species against peach palm

Directory of Open Access Journals (Sweden)

Tiago Miguel Jarek

2018-04-01

Full Text Available ABSTRACT: Fusarium wilt is a major disease which affects peach palm (Bactris gasipaes Kunth.var gasipaes Henderson. This study aimed to evaluate inoculation methods and aggressiveness of isolates of five Fusarium species on peach palm. Fusarium proliferatum can infect the leaves, stem, and roots of peach palm. F. proliferatum, F. oxysporum species complex (FOSC, F. verticillioides, F. solani species complex (FSSC, and Gibberella fujikuroi species complex (GFSC are pathogenic to peach palm. The use of Fusarium-colonized ground corn for root inoculation was effective and reduced the level of damage to plants.

Space Flight Research Relevant to Health, Physical Education, and Recreation. With Particular Reference to Skylab’s Life Science Experiments

Science.gov (United States)

1979-06-01

chicken and gravy, chicken and rice, eggs (scrambled), green beans, macaroni and cheese, pea soup, peas (creamed), peach am- brosia with pecans, pork...butter- scotch pudding, catsup, chili with meat, fruit jam, hot dogs (tomato sauce), lemon pudding, meatballs and sauce, peaches, peanut butter

Regulation of anthocyanin biosynthesis in peach fruits.

Science.gov (United States)

Rahim, Md Abdur; Busatto, Nicola; Trainotti, Livio

2014-11-01

MYB10.1 and MYB10.3, with bHLH3, are the likely regulators of anthocyanin biosynthesis in peach fruit. MYB10.1/2/3 forms a cluster on the same genomic fragment where the Anther color ( Ag ) trait is located. Anthocyanins are bioactive compounds responsible for the pigmentation of many plant parts such as leaves, flowers, fruits and roots, and have potential benefits to human health. In peach [Prunus persica (L.) Batsch], peel color is a key determinant for fruit quality and is regulated by flavonoids including anthocyanins. The R2R3 MYB transcription factors (TFs) control the expression of anthocyanin biosynthetic genes with the help of co-activators belonging to the basic-helix-loop-helix (bHLH) and WD40 repeat families. In the peach genome six MYB10-like and three bHLH-like TFs were identified as candidates to be the regulators of the anthocyanin accumulation, which, in yellow flesh fruits, is highest in the peel, abundant in the part of the mesocarp surrounding the stone and lowest in the mesocarp. The expression of MYB10.1 and MYB10.3 correlates with anthocyanin levels of different peach parts. They also have positive correlation with the expression of key structural genes of the anthocyanin pathway, such as CHS, F3H, and UFGT. Functions of peach MYB10s were tested in tobacco and shown to activate key genes in the anthocyanin pathway when bHLHs were co-expressed as partners. Overexpression of MYB10.1/bHLH3 and MYB10.3/bHLH3 activated anthocyanin production by up-regulating NtCHS, NtDFR and NtUFGT while other combinations were not, or much less, effective. As three MYB10 genes are localized in a genomic region where the Ag trait, responsible for anther pigmentation, is localized, it is proposed they are key determinant to introduce new peach cultivars with higher antioxidant level and pigmented fruit.

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

Science.gov (United States)

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

2017-05-01

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

Feeding behavior of lambs fed diets containing peach palm meal

Directory of Open Access Journals (Sweden)

Alana Batista dos Santos

2016-06-01

Full Text Available The aim of this study was to evaluate the feeding behavior of lambs fed diets containing peach palm meal replacing maize (0, 10, 40, 60, and 85% DM. Thirty Santa Inês sheep with an average initial body weight of 21.6 ± 0.87 kg were distributed in a completely randomized design with five diets and six replicates. Feeding time in min kg–1 DM and min kg–1 NDFap increased by 34 min and 99.6 min, respectively, with each level of substitution of maize for the peach palm meal. Rumination and chewing times, in min kg–1 DM and min kg–1 NDF, also increased in response to the substitution of maize for peach palm meal. When expressed in min day–1, rumination and chewing activities decreased by 12.4 and 14.6 min, respectively, as the amount of peach palm meal in the concentrate was increased. The time spent idle increased linearly (P < 0.05, by 14.6 min day–1, with the replacement levels, compared with the control diet. Peach palm meal in the composition of sheep diets reduces the intakes of dry matter and fiber and decreases the feed and rumination efficiencies. Replacing maize by peach palm meal increases the feeding time and rumination and chewing activities of feedlot lambs.

Studies on the safety and consumer acceptance of gamma irradiated meats

Energy Technology Data Exchange (ETDEWEB)

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

1999-04-01

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

Pork Preference for Consumers in China, Japan and South Korea

Directory of Open Access Journals (Sweden)

S.-H. Oh

2012-01-01

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

Pork Preference for Consumers in China, Japan and South Korea

Science.gov (United States)

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

2012-01-01

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

Individual sugar and acid composition within southeastern peach germplasm

Science.gov (United States)

eaches grown in the southeast are valued for their acidic, sweet flavor. A complex mixture of various sugars and acids at different ratios play a key role in determining these unique peach flavor attributes. To understand the flavor profile of fresh market peaches, individual sugar and acid compone...

Update of food irradiation in the united states

Energy Technology Data Exchange (ETDEWEB)

Engel, R E

1986-12-31

The Food Safety and Inspection Service (FSIS) of the US Department of Agriculture (USDA) has the responsibility of assuring consumers that meat and poultry products sold in interstate commerce within the United States are safe, wholesome, and accurately labelled. An important aspect of this charge involves the study and evaluation of promising innovations in food technology. The Agency is now focusing closely on food irradiation as a possible technique for meat and poultry production that would offer advantages to producers and consumers beyond those of traditional methods. Radiation treatment of food in the United States is regulated by the Food and Drug Administration (FDA), which proposed in February 1984 to allow the use of low levels of ionizing radiation for preserving food products and higher levels for disinfesting spices. Meat and poultry products were not included in the proposal, but FDA has recently entered that area by approving, on July 22, 1985, the use of ionizing radiation to control trichina in pork carcasses or fresh, non-heat processed cuts of pork. Other applications may be approved in the near future. The use of radiation for food production would have important implications for public health protection. The FDA approval of irradiated pork has brought food irradiation to the forefront of FSIS attention

Update of food irradiation in the united states

International Nuclear Information System (INIS)

Engel, R. E.

1985-01-01

The Food Safety and Inspection Service (FSIS) of the US Department of Agriculture (USDA) has the responsibility of assuring consumers that meat and poultry products sold in interstate commerce within the United States are safe, wholesome, and accurately labelled. An important aspect of this charge involves the study and evaluation of promising innovations in food technology. The Agency is now focusing closely on food irradiation as a possible technique for meat and poultry production that would offer advantages to producers and consumers beyond those of traditional methods. Radiation treatment of food in the United States is regulated by the Food and Drug Administration (FDA), which proposed in February 1984 to allow the use of low levels of ionizing radiation for preserving food products and higher levels for disinfesting spices. Meat and poultry products were not included in the proposal, but FDA has recently entered that area by approving, on July 22, 1985, the use of ionizing radiation to control trichina in pork carcasses or fresh, non-heat processed cuts of pork. Other applications may be approved in the near future. The use of radiation for food production would have important implications for public health protection. The FDA approval of irradiated pork has brought food irradiation to the forefront of FSIS attention

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

Energy Technology Data Exchange (ETDEWEB)

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

1999-04-01

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

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

Science.gov (United States)

2010-01-01

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

Symmetry in farm-retail price transmission: pork in Malaysia

OpenAIRE

Tey, (John) Yeong-Sheng

2009-01-01

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

Fungicide Efficacy in Peach Rusty Spot Control in Serbia

Directory of Open Access Journals (Sweden)

Nenad Dolovac

2010-01-01

Full Text Available Rusty Spot has long been known as a harmful peach disease in many parts of the world. During the past several years, rusty spot infection of the late-maturing peach cultivars (Summerset, Suncrest, Fayette and O’Henry caused significant yield losses in Serbia.Although the etiology of the disease is still unknown, there are numerous studies attempting to set a strategy for its control and recommend appropriate chemical and other peach protection methods. However, because of specific environmental conditions in Serbia, recommended protection method using repeated fungicide treatments, starting from petal fall, did not prove to be efficient and the rate of infection in some susceptible peach cultivars reached 100%. In 2003 and 2004 a field trial was conducted in order to test the efficacy of fungicides (a.i. kresoxim-methyl, flusilazole and sulfur for the efficient control of Rusty Spot epidemics. The trial was carried out under conditions of natural infection on the peach cv. Summerset at the locality of Bela Crkva, Serbia. In the ntreated control plots,high disease incidence was recorded with the percentage of affected fruit surface ranging from 33.5% in the first, up to the 35.4% in the second year of the trail. Among fungicides included in the trial, kresoxim-methyl proved to be the most efficient (90.25% in the first and 91.12% in the second year of the trial, flusilazole exhibited lower efficacy (87.28% and 80.61%, respectively while sulfur was the least efficient 82.33% and 80.30%, respectively. Determination of the most efficient fungicide for the peach rusty spot control in Serbia provides basic nformation for further investigations which will include optimization of treatment terms, as well as additional agro-technical control measures.

Can food irradiation boost nutrition in China?

International Nuclear Information System (INIS)

Wedekind, Lothar

1986-01-01

In January 1986, the first of five regional irradiation facilities planned for China opened officially in Shanghai, mainly to process food. Irradiated potatoes, mushrooms, rice, onions, garlic, peanuts, pork sausage, and probably apples, will be introduced in mass marketing trials. Four other demonstration plants for irradiating food are being built near provincial capitals. Food irradiation offers large economic incentives, but transportation is an impediment except near large urban centres. All irradiators, whether mainly for food or not, will be made in China, with the exception of AECL and Swiss participation in two facilities

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

DEFF Research Database (Denmark)

Babula, Ronald; Lund, Mogens

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

Genetic dissection of Sharka disease tolerance in peach (P. persica L. Batsch).

Science.gov (United States)

Cirilli, Marco; Rossini, Laura; Geuna, Filippo; Palmisano, Francesco; Minafra, Angelantonio; Castrignanò, Tiziana; Gattolin, Stefano; Ciacciulli, Angelo; Babini, Anna Rosa; Liverani, Alessandro; Bassi, Daniele

2017-11-03

Plum pox virus (PPV), agent of Sharka disease, is the most important quarantine pathogen of peach (P. persica L. Batsch). Extensive evaluation of peach germplasm has highlighted the lack of resistant sources, while suggesting the presence of a quantitative disease resistance, expressed as reduction in the intensity of symptoms. Unravelling the genetic architecture of peach response to PPV infection is essential for pyramiding resistant genes and for developing more tolerant varieties. For this purpose, a genome-wide association (GWA) approach was applied in a panel of accessions phenotyped for virus susceptibility and genotyped with the IPSC peach 9 K SNP Array, and coupled with an high-coverage resequencing of the tolerant accession 'Kamarat'. Genome-wide association identified three highly significant associated loci on chromosome 2 and 3, accounting for most of the reduction in PPV-M susceptibility within the analysed peach population. The exploration of associated intervals through whole-genome comparison of the tolerant accession 'Kamarat' and other susceptible accessions, including the PPV-resistant wild-related species P. davidiana, allow the identification of allelic variants in promising candidate genes, including an RTM2-like gene already characterized in A. thaliana. The present study is the first effort to identify genetic factors involved in Sharka disease in peach germplasm through a GWA approach. We provide evidence of the presence of quantitative resistant loci in a collection of peach accessions, identifying major loci and highly informative SNPs that could be useful for marker assisted selection. These results could serve as reference bases for future research aimed at the comprehension of genetic mechanism regulating the complex peach-PPV interaction.

Food preservation experiment by irradiation in the south zone of Rio Grande do Sul, Brazil

International Nuclear Information System (INIS)

Levit, Vladimir; Santos, Ari S.; Foes, Altair D.R.; Vaniel, Ana P.; Louzada, Ana R.; Silveira, Cristina M.; Jardim, Lisandra F.; Mesko, Marcia F.

2000-01-01

The south zone of the state of Rio Grande do Sul is characterized as an area of great food production as fruits, vegetables, meats, fish among others. In Brazil, the state RS is the producing greater of onion and peach. It was intended to study the use of the irradiation for the propose of preservation of peaches and onions, relating the diverse doses with the capacity of conservation of the peaches and retardation in the process of budding of onions. It was objective also to follow the changes in the properties of the peaches and onions radiated related to the physic-chemical and nutritional parameters, as well as determining the dose of radiation that is more efficient in the preservation and that provokes minor number of alterations in the sensorial and nutritional properties of these foods. In the process of preservation for irradiation the foods are submitted to a field of ionizing radiation in rigorously burst conditions in mode that the food receives the amount from necessary and enough energy for the intended handling. Different doses of gamma radiation of 60 Co had been used and the reached results show to the effectiveness of this technique in the preservation of studied foods

A bottom-up model to describe consumers’ preferences towards late season peaches

Energy Technology Data Exchange (ETDEWEB)

Groot, E.; Albisu, L.M.

2015-07-01

Peaches are consumed in Mediterranean countries since ancient times. Nowadays there are few areas in Europe that produce peaches with Protected Designation of Origin (PDO), and the Calanda area is one of them. The aim of this work is to describe consumers’ preferences towards late season PDO Calanda peaches in the city of Zaragoza, Spain, by a bottom-up model. The bottom-up model proves greater amount of information than top-down models. In this approach it is estimated one utility function per consumer. Thus, it is not necessary to make assumptions about preference distributions and correlations across respondents. It was observed that preference distributions were neither normal nor independently distributed. If those preferences were estimated by top-down models, conclusions would be biased. This paper also explores a new way to describe preferences through individual utility functions. Results show that the largest behavioural group gathered origin sensitive consumers. Their utility increased if the peaches were produced in the Calanda area and, especially, when peaches had the PDO Calanda brand. In sequence, the second most valuable attribute for consumers was the price. Peach size and packaging were not so important on purchase choice decision. Nevertheless, it is advisable to avoid trading smallest size peaches (weighting around 160 g/fruit). Traders also have to be careful by using active packaging. It was found that a group of consumers disliked this kind of product, probably, because they perceived it as less natural. (Author)

Chemical and physical parameters of dried salted pork meat

Directory of Open Access Journals (Sweden)

Petronela Cviková

2016-07-01

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

Citizen and consumer influence on future pork production

DEFF Research Database (Denmark)

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

2008-01-01

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

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

Directory of Open Access Journals (Sweden)

Philipp C. Muth

2017-03-01

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

Pork fat hydrolysed by Staphylococcus xylosus

DEFF Research Database (Denmark)

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

1993-01-01

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

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

Science.gov (United States)

2012-12-17

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

Perceptions of pork quality

DEFF Research Database (Denmark)

Bredahl, Lone; Grunert, Klaus G.

1997-01-01

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

Gamma radiation-induced structural changes in triglyceride molecules in pork fat

International Nuclear Information System (INIS)

Salkova, Z.; Koman, V.

1976-01-01

In the structure of associated and individual triglyceride pork fat molecules, some changes take place under the effect of ionizing radiation. Due to the irradiation of the fat the amount of the di- and tri-unsaturated (UUU, UUS, USU) triglyceride molecules decreases. The occurrence of the unsatured fatty acids on sites 1,3 decreases and the percentage of the individual triglyceride molecules having on their extreme sites C-1,3 unsaturated fatty acids decreases in all combinations. It can be assumed that hydrogenation and pre-esterification occurs in the triglyceride molecules. (author)

Food Irradiation Newsletter. V. 10, no. 1

International Nuclear Information System (INIS)

1986-05-01

This issue includes reports of the Task Force Meeting on Irradiation as a Quarantine Treatment (Chiang Mai, Thailand, February 1986), of the first Research Coordination Meeting on the Use of Irradiation as a Quarantine Treatment of Food and Agricultural Commodities (Chiang Mai, Thailand, February 1986), and of the ASEAN Workshop on Food Irradiation (Bangkok, Thailand, November 1985). This Newsletter also contains a publication by the U.S. Department of Health and Human Services in the Federal Register, Vol. 51, No. 75 (Friday, April 18, 1986) 21 CFR Part 179, Irradiation in the Production, Processing and Handling of Food, Final Rule, which lists general provisions for food irradiation and permitted applications of ionizing radiation for (a) control of Trichinella spiralis in pork carcasses or fresh, non-heat processed cuts of pork carcasses (min. dose 0.3 kGy - max. dose 1 kGy); (b) growth and maturation inhibition of fresh foods (max. dose 1 kGy); (c) disinfestation of anthropod pests in food (max. dose 1 kGy); (d) microbial disinfestation of dry or dehydrated enzyme preparations (max. dose 10 kGy); (e) microbial disinfection of dry or dehydrated aromatic vegetable substances, culinary herbs, seeds, spices, teas, vegetable seasonings, and blends of these aromatic substances, (max. dose 30 kGy). Provisions for labelling of irradiated foods at retail level are contained in the rule

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Energy Technology Data Exchange (ETDEWEB)

Garcia-Marquez, I.; Narvaez-Rivas, M.; Gallardo, E.; Cabeza, C. M.; Leon-Camacho, M.

2013-05-01

A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 degree centigrade and 8 degree centigrade under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the first time that a study of this kind has been carried out on these types of samples. The combined statistical treatment of the distinct variables shows that minor changes (cardiol pin and sphingomyelin between both types of loin, cardiolipin vs storage temperatures and phosphatidylethanolamine vs the modified atmospheres) are produced in the individual phospholipids subjected to the different selected conditions. The more relevant result was that no effect of the irradiation doses on the phospholipids classes was found, so the E-beam can be considered a useful tool to extend the shelf-life of fresh meat without changes in the phospholipid fraction. (Author) 24 refs.

The Synthesis and Characterization of Peach-Like ZnO

International Nuclear Information System (INIS)

Kamalianfar, A.; Halim, S. A.; Navasery, M.; Din Fasih, Ud; Lim, K. P.; Chen, S. K.; Jahromi, Siamak Pilban; Zahedi, J. A. M.

2012-01-01

Peach-like ZnO microstructures are synthesized using vapor phase transport on MgO (001) substrates with a copper oxide (60 nm) buffer layer. The structure and morphology of the product are investigated using an x-ray diffractometer (XRD) and a field-emission scanning electron microscope. The peaches have an average diameter of 3 μm and a wurtzite structure. To study the optical properties, photoluminescence (PL) and Raman spectroscopy are employed. A strong UV emission at 380 nm in the PL spectra is observed, and a sharp and dominant peak at 437 cm −1 in the Raman spectrum can be assigned to the good crystallization of obtained product. In addition, the growth mechanism of the peach-like ZnO structure is tentatively investigated based on the EDX analysis and growth time

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

Science.gov (United States)

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

2015-06-01

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

Burdock fructooligosaccharide enhances biocontrol of Rhodotorula mucilaginosa to postharvest decay of peaches.

Science.gov (United States)

Zhang, Hongyin; Liu, Zhouyang; Xu, Baitian; Chen, Keping; Yang, Qiya; Zhang, Qiuyun

2013-10-15

The influence of adding burdock fructooligosaccharide (BFO) in the culture media on the efficacy of Rhodotorula mucilaginosa in controlling postharvest decay of peaches and its possible mode of action were investigated. The antagonistic activity of R. mucilaginosa to Rhizopus decay and blue mold decay of peaches was greatly enhanced through cultivation in the nutrient yeast dextrose agar (NYDA) medium amended with BFO at the concentration of 0.32%, compared with that cultivated in NYDB without BFO. R. mucilaginosa at 1×10(8) cells/mL cultivation in the NYDB media did not reduce the natural decay incidence of peaches, compared with the control after 30 d at 4 °C followed by 7d at 20 °C. However, R. mucilaginosa cultivation in the NYDB media amended with BFO at the concentration of 0.32% reduced the natural decay incidence of peaches. The population of R. mucilaginosa harvested from NYDB amended with BFO at 0.32% increased rapidly in peach wounds compared to that harvested from NYDB without BFO no matter peaches were stored at 20 °C or 4 °C. The activities of chitinase and β-1,3-glucanase of cell-free culture filtrate of R. mucilaginosa harvested from NYDB amended with BFO at 0.32% were higher than that at other concentrations and the control. Copyright © 2013 Elsevier Ltd. All rights reserved.

Baked Pork Chops With Apple Cranberry Sauce

Science.gov (United States)

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

Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach

Science.gov (United States)

Li, Ying; Pei, Fei

2014-01-01

Peaches (Prunus persica cv. Yanhong) were fumigated with carbon monoxide (CO) at 0, 0.5, 5, 10, and 20 μmol/L for 2 hours. The result showed that low concentration CO (0.5–10 μmol/L) might delay the decrease of firmness and titrable acid content, restrain the increase of decay incidence, and postpone the variation of soluble solids content, but treating peaches with high concentration CO (20 μmol/L) demonstrated adverse effects. Further research exhibited that exogenous CO could induce the phenylalnine ammonialyase activity, maintain nutrient contents such as Vitamin C, total flavonoid, and polyphenol, and enhance antioxidant activity according to reducing power and 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl radical scavenging activity. Treating peaches with appropriate concentration CO was beneficial to the quality, nutrients, and antioxidant activity of postharvest peaches during storage time. Therefore, CO fumigation might probably become a novel method to preserve postharvest peach and other fruits in the future. PMID:26904651

Evolutionary Genomics of Peach and Almond Domestication

Directory of Open Access Journals (Sweden)

Dianne Velasco

2016-12-01

Full Text Available The domesticated almond [Prunus dulcis (L. Batsch] and peach [P. persica (Mill. D. A. Webb] originated on opposite sides of Asia and were independently domesticated ∼5000 yr ago. While interfertile, they possess alternate mating systems and differ in a number of morphological and physiological traits. Here, we evaluated patterns of genome-wide diversity in both almond and peach to better understand the impacts of mating system, adaptation, and domestication on the evolution of these taxa. Almond has around seven times the genetic diversity of peach, and high genome-wide FST values support their status as separate species. We estimated a divergence time of ∼8 MYA (million years ago, coinciding with an active period of uplift in the northeast Tibetan Plateau and subsequent Asian climate change. We see no evidence of a bottleneck during domestication of either species, but identify a number of regions showing signatures of selection during domestication and a significant overlap in candidate regions between peach and almond. While we expected gene expression in fruit to overlap with candidate selected regions, instead we find enrichment for loci highly differentiated between the species, consistent with recent fossil evidence suggesting fruit divergence long preceded domestication. Taken together, this study tells us how closely related tree species evolve and are domesticated, the impact of these events on their genomes, and the utility of genomic information for long-lived species. Further exploration of this data will contribute to the genetic knowledge of these species and provide information regarding targets of selection for breeding application, and further the understanding of evolution in these species.

Evolutionary Genomics of Peach and Almond Domestication.

Science.gov (United States)

Velasco, Dianne; Hough, Josh; Aradhya, Mallikarjuna; Ross-Ibarra, Jeffrey

2016-12-07

The domesticated almond [Prunus dulcis (L.) Batsch] and peach [P. persica (Mill.) D. A. Webb] originated on opposite sides of Asia and were independently domesticated ∼5000 yr ago. While interfertile, they possess alternate mating systems and differ in a number of morphological and physiological traits. Here, we evaluated patterns of genome-wide diversity in both almond and peach to better understand the impacts of mating system, adaptation, and domestication on the evolution of these taxa. Almond has around seven times the genetic diversity of peach, and high genome-wide [Formula: see text] values support their status as separate species. We estimated a divergence time of ∼8 MYA (million years ago), coinciding with an active period of uplift in the northeast Tibetan Plateau and subsequent Asian climate change. We see no evidence of a bottleneck during domestication of either species, but identify a number of regions showing signatures of selection during domestication and a significant overlap in candidate regions between peach and almond. While we expected gene expression in fruit to overlap with candidate selected regions, instead we find enrichment for loci highly differentiated between the species, consistent with recent fossil evidence suggesting fruit divergence long preceded domestication. Taken together, this study tells us how closely related tree species evolve and are domesticated, the impact of these events on their genomes, and the utility of genomic information for long-lived species. Further exploration of this data will contribute to the genetic knowledge of these species and provide information regarding targets of selection for breeding application, and further the understanding of evolution in these species. Copyright © 2016 Velasco et al.

Evolutionary Genomics of Peach and Almond Domestication

Science.gov (United States)

Velasco, Dianne; Hough, Josh; Aradhya, Mallikarjuna; Ross-Ibarra, Jeffrey

2016-01-01

The domesticated almond [Prunus dulcis (L.) Batsch] and peach [P. persica (Mill.) D. A. Webb] originated on opposite sides of Asia and were independently domesticated ∼5000 yr ago. While interfertile, they possess alternate mating systems and differ in a number of morphological and physiological traits. Here, we evaluated patterns of genome-wide diversity in both almond and peach to better understand the impacts of mating system, adaptation, and domestication on the evolution of these taxa. Almond has around seven times the genetic diversity of peach, and high genome-wide FST values support their status as separate species. We estimated a divergence time of ∼8 MYA (million years ago), coinciding with an active period of uplift in the northeast Tibetan Plateau and subsequent Asian climate change. We see no evidence of a bottleneck during domestication of either species, but identify a number of regions showing signatures of selection during domestication and a significant overlap in candidate regions between peach and almond. While we expected gene expression in fruit to overlap with candidate selected regions, instead we find enrichment for loci highly differentiated between the species, consistent with recent fossil evidence suggesting fruit divergence long preceded domestication. Taken together, this study tells us how closely related tree species evolve and are domesticated, the impact of these events on their genomes, and the utility of genomic information for long-lived species. Further exploration of this data will contribute to the genetic knowledge of these species and provide information regarding targets of selection for breeding application, and further the understanding of evolution in these species. PMID:27707802

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

Science.gov (United States)

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

1987-01-01

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

Sensitivity of Listeria monocytogenes to irradiation

International Nuclear Information System (INIS)

Tarjan, Veronika

1990-01-01

Irradiation of Listeria monocytogenes (L.m.) was carried out in culture media and pork meat paste at room temperature with 60 Co radiation source of 6.6 kGy h -1 dose rate. The employed doses were 0, 0.5, 1, 2, 3, 4 and 6 kGy. One strain out of 3 survived as high as 4 kGy irradiation. Radiation with 2 kGy resulted 7 log cycles reduction of cell count. After lower irradiation doses the L.m. count decreased in proportion to increasing doses. It has been concluded that L.m. compared with Gram-negative pathogens, are less sensitive to irradiation. (author) 6 refs.; 4 figs

Investigation of fruit irradiation: bibliographical review

International Nuclear Information System (INIS)

Luna C, P.C.

1991-01-01

It was carried out a bibliographical review that embraces the years 1984-1987, on the relating works to the irradiation of some fruits like the apple, date, peach, plum, cherry, papaya, grape, banana, pear and strawberry. The purpose is to have a reference on the doses and the conditions used by several investigators for some fruits, as for its disinfestation and extension of shelf life. (Author)

Postirradiation examination of recycle test elements from the Peach Bottom Reactor

International Nuclear Information System (INIS)

Tiegs, T.N.; Long, E.L. Jr.

1978-12-01

The Recycle Test Elements were a series of tests of High-Temperature Gas-Cooled Reactor fuels irradiated in Core 2 of the Peach Bottom Unit 1 Reactor. They tested a wide variety of fissile and fertile fuel types of prime interest when the tests were designed. The fuel types included UO 2 , UC 2 , (2Th,U)O 2 , (4Th,U)O 2 , ThC 2 , and ThO 2 . The mixed thorium--uranium oxides and the pure thorium oxide were tested as Biso-coated particles only, while the others were tested as both Biso- and Triso-coated particles. The Biso coatings on the fissile kernels contained the fission products inadequately but on the fertile kernels they did so acceptably. The results from accelerated and real-time tests on the particle types agreed well

Cytogenetic study on the sterility of peach fruit borer carposina nipponensis (Wals.)

International Nuclear Information System (INIS)

Li Yuanying; Kang Wen; Zhang Heqin

1989-01-01

The chromosomal aberration, its genetic effect and the structurally abnormal sperms of Peach Fruit Borer (PFB) irradiated with substerilizing dose were described. The numbers of chromosome of PFB were n = 31. The longest chromosome was 4.43 ± 0.49 μ. The shortest one was 1.54 ± 0.15 μ. Total chromosome lengh was 96.37 ± 10.75 μ. The variation rate of the chromosome was 83.6% in F 1 generation including several kinds of aberration. The main chromosomal rearrangement was reciprocal translocation involving many chromosomes. It is the main factor of F 1 generation with higher sterility than P generation that the radiation damage of chromosome can be inherited and strongly expressed in F 1 generation. Because of the dominant lethal mutation of F 1 generation leading to high rate of death, there was less chromosomal aberration in F 2 generation. The variation rate was 12.5%. The genetic abnormalities of ultrastructure of sperm were inherited more intensely in F 1 progeny, produced from the cross of P male adults with the irradiated females

21 CFR 145.170 - Canned peaches.

Science.gov (United States)

2010-04-01

... CONSUMPTION CANNED FRUITS Requirements for Specific Standardized Canned Fruits § 145.170 Canned peaches. (a... by a support through which it can freely move upward or downward. The lower end of the rod is a plane...

A remarkable synergistic effect at the transcriptomic level in peach fruits doubly infected by prunus necrotic ringspot virus and peach latent mosaic viroid.

Science.gov (United States)

Herranz, Mari Carmen; Niehl, Annette; Rosales, Marlene; Fiore, Nicola; Zamorano, Alan; Granell, Antonio; Pallas, Vicente

2013-05-28

Microarray profiling is a powerful technique to investigate expression changes of large amounts of genes in response to specific environmental conditions. The majority of the studies investigating gene expression changes in virus-infected plants are limited to interactions between a virus and a model host plant, which usually is Arabidopsis thaliana or Nicotiana benthamiana. In the present work, we performed microarray profiling to explore changes in the expression profile of field-grown Prunus persica (peach) originating from Chile upon single and double infection with Prunus necrotic ringspot virus (PNRSV) and Peach latent mosaic viroid (PLMVd), worldwide natural pathogens of peach trees. Upon single PLMVd or PNRSV infection, the number of statistically significant gene expression changes was relatively low. By contrast, doubly-infected fruits presented a high number of differentially regulated genes. Among these, down-regulated genes were prevalent. Functional categorization of the gene expression changes upon double PLMVd and PNRSV infection revealed protein modification and degradation as the functional category with the highest percentage of repressed genes whereas induced genes encoded mainly proteins related to phosphate, C-compound and carbohydrate metabolism and also protein modification. Overrepresentation analysis upon double infection with PLMVd and PNRSV revealed specific functional categories over- and underrepresented among the repressed genes indicating active counter-defense mechanisms of the pathogens during infection. Our results identify a novel synergistic effect of PLMVd and PNRSV on the transcriptome of peach fruits. We demonstrate that mixed infections, which occur frequently in field conditions, result in a more complex transcriptional response than that observed in single infections. Thus, our data demonstrate for the first time that the simultaneous infection of a viroid and a plant virus synergistically affect the host transcriptome in

Postirradiation examination and evaluation of Peach Bottom fuel test element FTE-6

International Nuclear Information System (INIS)

Wallroth, C.F.; Holzgraf, J.F.; Jensen, D.D.

1977-09-01

Fuel test element FTE-6 was irradiated in the Peach Bottom high-temperature gas-cooled reactor (HTGR) for 645 equivalent full power days. Four fuel varieties, contained in H-327 graphite bodies, were tested. A primary result of this test has been to demonstrate acceptable performance even with calculated high stresses in the graphite bodies. Heterogeneous fuel loadings in the element caused local power peaking and azimuthal power variations, deforming the graphite fuel bodies and thereby causing bowing nearly five times as large as the diametral clearance within the sleeve. The axial stresses resulting from interference between the fuel bodies and sleeve were estimated to have reached 45% of the ultimate material strength at the end of the irradiation. Residual stresses from differential contraction within the fuel body resulted in probable in-plane stress levels of 130% of the material strength at the end-of-life shutdown and of up to 150% of the strength at shutdown during the irradiation cycle. The high in-plane stresses are local peaks at the corners of a sharp notch in the element, which may account for the stresses failing to cause damage. The lack of observable damage, however, indicates that the methods and data used for stress analysis give results that are either fairly accurate or conservative

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

Science.gov (United States)

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

2015-12-16

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

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

Science.gov (United States)

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

2015-01-01

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

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

Directory of Open Access Journals (Sweden)

Michael E.R. Dugan

2015-12-01

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

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

DEFF Research Database (Denmark)

Scholderer, Joachim; Bredahl, Lone; Magnussen, Maria

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

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

OpenAIRE

William A. Amponsah; Xiang Dong Qin; Xuehua Peng

2003-01-01

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

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

Science.gov (United States)

2010-01-01

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

Genetic analysis identifies the region of origin of smuggled peach palm seeds.

Science.gov (United States)

Cristo-Araújo, Michelly; Molles, David Bronze; Rodrigues, Doriane Picanço; Clement, Charles R

2017-04-01

Seeds of a plant, supposedly a palm tree known popularly as peach palm (Bactris gasipaes), were seized by the Federal Police in the state of Pará, Brazil, without documentation of legal origin to authorize transportation and marketing in Brazil. They were alleged to be from the western part of Amazonas, Brazil, near the frontier with Peru and Colombia, justifying the lack of documentation. The species was confirmed to be peach palm. To determine the likely place of origin, a genetic analysis was performed to determine the relationship between the seized seeds and representative populations of peach palm from all of Amazonia, maintained in the Peach palm Core Collection, at the National Research Institute for Amazonia, using nine microsatellite loci. Reynolds' coancestry analysis showed a strong relationship between the seeds and the Pampa Hermosa landrace, around Yurimaguas, Peru. The Structure program, used to infer the probability of an individual belonging to a given population, showed that most seeds grouped with populations close to Yurimaguas, Peru, corroborating the coancestry analysis. The Pampa Hermosa landrace is the main source of spineless peach palm seeds used in the Brazilian heart-of-palm agribusiness, which motivated the smugglers to attempt this biopiracy. Copyright © 2017 Elsevier B.V. All rights reserved.

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

Science.gov (United States)

Jones, Tineke H; Muehlhauser, Victoria

2017-10-16

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

Hyperspectral imaging detection of decayed honey peaches based on their chlorophyll content.

Science.gov (United States)

Sun, Ye; Wang, Yihang; Xiao, Hui; Gu, Xinzhe; Pan, Leiqing; Tu, Kang

2017-11-15

Honey peach is a very common but highly perishable market fruit. When pathogens infect fruit, chlorophyll as one of the important components related to fruit quality, decreased significantly. Here, the feasibility of hyperspectral imaging to determine the chlorophyll content thus distinguishing diseased peaches was investigated. Three optimal wavelengths (617nm, 675nm, and 818nm) were selected according to chlorophyll content via successive projections algorithm. Partial least square regression models were established to determine chlorophyll content. Three band ratios were obtained using these optimal wavelengths, which improved spatial details, but also integrates the information of chemical composition from spectral characteristics. The band ratio values were suitable to classify the diseased peaches with 98.75% accuracy and clearly show the spatial distribution of diseased parts. This study provides a new perspective for the selection of optimal wavelengths of hyperspectral imaging via chlorophyll content, thus enabling the detection of fungal diseases in peaches. Copyright © 2017 Elsevier Ltd. All rights reserved.

Impact of glutathione on the allergenicity of the peach lipid transfer protein Pru p 3.

Science.gov (United States)

Gómez-Casado, C; Tordesillas, L; Kinkel, J; Starkl, P; Cuesta-Herranz, J; Roth-Walter F; Díaz-Perales, A; Jensen-Jarolim, E

2015-01-01

The allergenic potential of proteins can be altered under various physicochemical conditions. Glutathione (GSH) is a reducing agent that is used as an antioxidant in food products. We aimed to characterize the natural folding of peach proteins and test the allergenicity of reduced and natural Pru p 3, the major peach allergen. Pru p 3 was purified from peach, and its conformation was analyzed by means of circular dichroism. Using a thiol fluorescent probe, reduced proteins were detected in fresh peach. GSH-reduced Pru p 3 was tested in vitro for T-cell proliferation and in vivo using skin prick testing. GSH-reduced Pru p 3 produced variable skin prick reactions in peach-allergic patients. The proliferative response of peripheral blood mononuclear cells from allergic patients to reduced Pru p 3 tended to be less intense, whereas secretion of the cytokines IFN-γ, IL-5, and IL-10 was comparable. In a pool of sera from peach-allergic patients, reduction hardly impaired IgE-binding. Moreover, the stability of reduced Pru p 3 to gastrointestinal digestion was similar to that of the natural form. GSH can at least transiently reduce Pru p 3. We found that the effect of reduction on the allergenicity of Pru p 3 varied. Therefore, as an additive, GSH does not seem to eliminate the risk of reactions for peach-allergic patients.

[Genome-wide identification and expression analysis of the WRKY gene family in peach].

Science.gov (United States)

Gu, Yan-bing; Ji, Zhi-rui; Chi, Fu-mei; Qiao, Zhuang; Xu, Cheng-nan; Zhang, Jun-xiang; Zhou, Zong-shan; Dong, Qing-long

2016-03-01

The WRKY transcription factors are one of the largest families of transcriptional regulators and play diverse regulatory roles in biotic and abiotic stresses, plant growth and development processes. In this study, the WRKY DNA-binding domain (Pfam Database number: PF03106) downloaded from Pfam protein families database was exploited to identify WRKY genes from the peach (Prunus persica 'Lovell') genome using HMMER 3.0. The obtained amino acid sequences were analyzed with DNAMAN 5.0, WebLogo 3, MEGA 5.1, MapInspect and MEME bioinformatics softwares. Totally 61 peach WRKY genes were found in the peach genome. Our phylogenetic analysis revealed that peach WRKY genes were classified into three Groups: Ⅰ, Ⅱ and Ⅲ. The WRKY N-terminal and C-terminal domains of Group Ⅰ (group I-N and group I-C) were monophyletic. The Group Ⅱ was sub-divided into five distinct clades (groupⅡ-a, Ⅱ-b, Ⅱ-c, Ⅱ-d and Ⅱ-e). Our domain analysis indicated that the WRKY regions contained a highly conserved heptapeptide stretch WRKYGQK at its N-terminus followed by a zinc-finger motif. The chromosome mapping analysis showed that peach WRKY genes were distributed with different densities over 8 chromosomes. The intron-exon structure analysis revealed that structures of the WRKY gene were highly conserved in the peach. The conserved motif analysis showed that the conserved motifs 1, 2 and 3, which specify the WRKY domain, were observed in all peach WRKY proteins, motif 5 as the unknown domain was observed in group Ⅱ-d, two WRKY domains were assigned to GroupⅠ. SqRT-PCR and qRT-PCR results indicated that 16 PpWRKY genes were expressed in roots, stems, leaves, flowers and fruits at various expression levels. Our analysis thus identified the PpWRKY gene families, and future functional studies are needed to reveal its specific roles.

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

Science.gov (United States)

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

2011-02-01

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

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

DEFF Research Database (Denmark)

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

2011-01-01

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

Factors Affecting the Textural Properties of Pork

Science.gov (United States)

Holmer, Sean Frederick

2009-01-01

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

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

NARCIS (Netherlands)

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

2007-01-01

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

Effects of Eating Fresh Lean Pork on Cardiometabolic Health Parameters

Directory of Open Access Journals (Sweden)

Peter R. C. Howe

2012-07-01

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

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

DEFF Research Database (Denmark)

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

2016-01-01

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

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

Science.gov (United States)

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

2006-04-01

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

Intake, digestibility and performance of lambs fed diets containing peach palm meal.

Science.gov (United States)

dos Santos, Alana Batista; Pereira, Mara Lúcia Albuquerque; de Oliveira Silva, Herymá Giovane; de Carvalho, Gleidson Giordano Pinto; de Jesus Pereira, Taiala Cristina; Ribeiro, Leandro Sampaio Oliveira; Azevêdo, José Augusto Gomes; das Graças Conceição Parada Costa Silva, Maria; Sousa, Larisse Borges; Sousa, Leandro Borges; de Oliveira Alencar, Daiane

2016-03-01

The aim of this study was to evaluate the intake and apparent digestibility of nutrients, performance, and plasma glucose concentration of ram lambs fed diets containing peach palm meal substituting maize (0, 10, 40, 60, and 85 % dry matter (DM)). Thirty Santa Inês rams with an average initial body weight of 21.6 ± 0.87 kg were distributed in a completely randomized design with five diets and six replicates. The substitution of the maize for the peach palm meal affected (P < 0.05) the intakes of DM, organic matter (OM), crude protein (CP), neutral detergent fiber corrected for ash and protein (NDFap), total carbohydrates (TC), total digestible nutrients (TDN), and metabolizable energy (ME), which decreased linearly (P < 0.05); the intake of ether extract (EE), however, fit an increasing linear equation (P < 0.05). The apparent digestibility coefficients of DM, OM, NDFap, and TC decreased linearly (P < 0.05) as the level of peach palm meal in the concentrate was increased. The total weight gain and the average daily gain decreased by 0.09 and 0.001 kg with each level of substitution of the maize for peach palm meal, respectively. It is recommended to substitute 40 % of the maize for peach palm meal.

Mare Pork: emotsionaalsed kangid on kõige tõhusamad / Mare Pork

Index Scriptorium Estoniae

Pork, Mare, 1950-

2010-01-01

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

Mutation scanning of peach floral genes

Directory of Open Access Journals (Sweden)

Wilde H Dayton

2011-05-01

Full Text Available Abstract Background Mutation scanning technology has been used to develop crop species with improved traits. Modifications that improve screening throughput and sensitivity would facilitate the targeted mutation breeding of crops. Technical innovations for high-resolution melting (HRM analysis are enabling the clinic-based screening for human disease gene polymorphism. We examined the application of two HRM modifications, COLD-PCR and QMC-PCR, to the mutation scanning of genes in peach, Prunus persica. The targeted genes were the putative floral regulators PpAGAMOUS and PpTERMINAL FLOWER I. Results HRM analysis of PpAG and PpTFL1 coding regions in 36 peach cultivars found one polymorphic site in each gene. PpTFL1 and PpAG SNPs were used to examine approaches to increase HRM throughput. Cultivars with SNPs could be reliably detected in pools of twelve genotypes. COLD-PCR was found to increase the sensitivity of HRM analysis of pooled samples, but worked best with small amplicons. Examination of QMC-PCR demonstrated that primary PCR products for further analysis could be produced from variable levels of genomic DNA. Conclusions Natural SNPs in exons of target peach genes were discovered by HRM analysis of cultivars from a southeastern US breeding program. For detecting natural or induced SNPs in larger populations, HRM efficiency can be improved by increasing sample pooling and template production through approaches such as COLD-PCR and QMC-PCR. Technical advances developed to improve clinical diagnostics can play a role in the targeted mutation breeding of crops.

Candidate gene database and transcript map for peach, a model species for fruit trees.

Science.gov (United States)

Horn, Renate; Lecouls, Anne-Claire; Callahan, Ann; Dandekar, Abhaya; Garay, Lilibeth; McCord, Per; Howad, Werner; Chan, Helen; Verde, Ignazio; Main, Doreen; Jung, Sook; Georgi, Laura; Forrest, Sam; Mook, Jennifer; Zhebentyayeva, Tatyana; Yu, Yeisoo; Kim, Hye Ran; Jesudurai, Christopher; Sosinski, Bryon; Arús, Pere; Baird, Vance; Parfitt, Dan; Reighard, Gregory; Scorza, Ralph; Tomkins, Jeffrey; Wing, Rod; Abbott, Albert Glenn

2005-05-01

Peach (Prunus persica) is a model species for the Rosaceae, which includes a number of economically important fruit tree species. To develop an extensive Prunus expressed sequence tag (EST) database for identifying and cloning the genes important to fruit and tree development, we generated 9,984 high-quality ESTs from a peach cDNA library of developing fruit mesocarp. After assembly and annotation, a putative peach unigene set consisting of 3,842 ESTs was defined. Gene ontology (GO) classification was assigned based on the annotation of the single "best hit" match against the Swiss-Prot database. No significant homology could be found in the GenBank nr databases for 24.3% of the sequences. Using core markers from the general Prunus genetic map, we anchored bacterial artificial chromosome (BAC) clones on the genetic map, thereby providing a framework for the construction of a physical and transcript map. A transcript map was developed by hybridizing 1,236 ESTs from the putative peach unigene set and an additional 68 peach cDNA clones against the peach BAC library. Hybridizing ESTs to genetically anchored BACs immediately localized 11.2% of the ESTs on the genetic map. ESTs showed a clustering of expressed genes in defined regions of the linkage groups. [The data were built into a regularly updated Genome Database for Rosaceae (GDR), available at (http://www.genome.clemson.edu/gdr/).].

Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation

Directory of Open Access Journals (Sweden)

Adreas Dimou

2014-05-01

Full Text Available The objective of this work was to apply Computational Fluid Dynamics (CFD to study the effect of particle orientation on fluid flow, temperature evolution, as well as microbial destruction, during thermal processing of still cans filled with peach halves in sugar syrup. A still metal can with four peach halves in 20% sugar syrup was heated at 100 °C for 20 min and thereafter cooled at 20 °C. Infinite heat transfer coefficient between heating medium and external can wall was considered. Peach halves were orderly placed inside the can with the empty space originally occupied by the kernel facing, in all peaches, either towards the top or the bottom of the can. In a third situation, the can was placed horizontally. Simulations revealed differences on particle temperature profiles, as well as process F values and critical point location, based on their orientation. At their critical points, peach halves with the kernel space facing towards the top of the can heated considerably slower and cooled faster than the peaches having their kernel space facing towards the bottom of the can. The horizontal can case exhibited intermediate cooling but the fastest heating rates and the highest F process values among the three cases examined. The results of this study could be used in designing of thermal processes with optimal product quality.

Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations

Directory of Open Access Journals (Sweden)

M. E. Ali

2012-01-01

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

Nanobioprobe for the Determination of Pork Adulteration in Burger Formulations

International Nuclear Information System (INIS)

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

2012-01-01

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

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

Science.gov (United States)

Paik, Hyun-Dong

2017-01-01

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

Irradiation: Technology whose time has come?

International Nuclear Information System (INIS)

Schechter, M.

1985-01-01

The characteristics and application of food irradiation are briefly discussed, noting FDA's recent approval of the use of this technology to kill trichnella spirals in pork. Despite public concerns, food irradiation sources (gamma rays from Co-60 and Cs-137) are reported to leave no radioactivity in irradiated foods when used under FDA-approved guidelines. Food irradiation was legally ruled to be a 'food additive' by Congress in 1958 with FDA having regulatory authority; however, while low-level dosing has received FDA approval for sprout inhibition in root crops and as an insect control, concerns about cost-effectiveness, safety, and consumer acceptability have continued to limit high dose food irradiation (i.e., exposure to over 1000krad). The future acceptance of food irradiation still, primarily rests in the hands of food service professionals and their consumers

Market demands to Danish pork

DEFF Research Database (Denmark)

Bredahl, Lone

2001-01-01

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

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

DEFF Research Database (Denmark)

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

2011-01-01

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

Experiments on the superficial irradiation of spherical vegetables and fruits

International Nuclear Information System (INIS)

Kalman, B.; Kiraly, Z.

1974-01-01

A revolving facility was made for the homogeneous superficial irradiation of spherical vegetables and fruits (apricot, peach, tomato, apple, etc.) with fast electrons. After the building of the technological apparatus described in detail, dosimetrical measurements were carried out by a Van de Graff generator of 2 MV and it was proved, that the superficial irradiation had a smaller effect on the quality of the fresh fruits, than of the stored ones. The developed apparatus can be altered according to the ripe-rate of the products. (K.A.)

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

DEFF Research Database (Denmark)

Philipsen, Kristian; Andersen, Esben Sloth

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

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Science.gov (United States)

García-Márquez, I.; Ordóñez, J. A.; Cambero, M. I.; Cabeza, M. C.

2012-01-01

The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing. PMID:23227053

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Directory of Open Access Journals (Sweden)

I. García-Márquez

2012-01-01

Full Text Available The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C, the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.

Chinese consumers' perception of imported versus domestic pork quality

OpenAIRE

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

2015-01-01

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

Somatic Embryogenesis in Peach-Palm (Bactris gasipaes) Using Different Explant Sources.

Science.gov (United States)

Steinmacher, Douglas A; Heringer, Angelo Schuabb; Jiménez, Víctor M; Quoirin, Marguerite G G; Guerra, Miguel P

2016-01-01

Peach palm (Bactris gasipaes Kunth) is a member of the family Arecaceae and is a multipurpose but underutilized species. Nowadays, fruit production for subsistence and local markets, and heart-of-palm production for local, national, and international markets are the most important uses of this plant. Conventional breeding programs in peach palm are long-term efforts due to the prolonged generation time, large plant size, difficulties with controlled pollination and other factors. Although it is a caespitose palm, its propagation is currently based on seeds, as off-shoots are difficult to root. Hence, tissue culture techniques are considered to be the most likely strategy for efficient clonal plantlet regeneration of this species. Among various techniques, somatic embryogenesis offers the advantages of potential automated large-scale production and putative genetic stability of the regenerated plantlets. The induction of somatic embryogenesis in peach palm can be achieved by using different explant sources including zygotic embryos, immature inflorescences and thin cell layers from the young leaves and shoot meristems. The choice of a particular explant depends on whether clonal propagation is desired or not, as well as on the plant conditions and availability of explants. Protocols to induce and express somatic embryogenesis from different peach palm explants, up to acclimatization of plantlets, are described in this chapter.

A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit

Science.gov (United States)

Sánchez, Gerardo; Besada, Cristina; Badenes, María Luisa; Monforte, Antonio José; Granell, Antonio

2012-01-01

Volatile compounds represent an important part of the plant metabolome and are of particular agronomic and biological interest due to their contribution to fruit aroma and flavor and therefore to fruit quality. By using a non-targeted approach based on HS-SPME-GC-MS, the volatile-compound complement of peach fruit was described. A total of 110 volatile compounds (including alcohols, ketones, aldehydes, esters, lactones, carboxylic acids, phenolics and terpenoids) were identified and quantified in peach fruit samples from different genetic backgrounds, locations, maturity stages and physiological responses. By using a combination of hierarchical cluster analysis and metabolomic correlation network analysis we found that previously known peach fruit volatiles are clustered according to their chemical nature or known biosynthetic pathways. Moreover, novel volatiles that had not yet been described in peach were identified and assigned to co-regulated groups. In addition, our analyses showed that most of the co-regulated groups showed good intergroup correlations that are therefore consistent with the existence of a higher level of regulation orchestrating volatile production under different conditions and/or developmental stages. In addition, this volatile network of interactions provides the ground information for future biochemical studies as well as a useful route map for breeding or biotechnological purposes. PMID:22761719

Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation.

Science.gov (United States)

Drogoudi, Pavlina; Gerasopoulos, Dimitrios; Kafkaletou, Mina; Tsantili, Eleni

2017-08-01

Sugars and antioxidants in peaches contribute to fresh fruit quality and nutrition; however, information on widely grown cultivars and changes induced after peach jam preparation is limited. In the present study, colour, sugars and antioxidant parameters were determined in fruit and jam from 45 peach and nectarine cultivars. Pronounced varietal differences were found in sorbitol (42-fold range), total phenolics (TPs) and antioxidant capacities (10- to 19-fold range). Sorbitol levels were greater in non-melting peach, followed by nectarine, and lower values were found in melting peach cultivars. Late-harvested peach and nectarine cultivars tended to have a higher soluble solid content and antioxidant potential. Cultivars with relatively high antioxidant contents produced darker and redder jams, containing more antioxidants, than the jam or the fruit from the other cultivars. Jam-TPs were reduced by 48% compared to fruit-TPs, with greater reduction being noted in high antioxidant cultivars. The most favorable jam organoleptic characteristics were found in 'Morsiani 90', 'Amiga', 'Romea' and 'Alirosada', as well as in non-melting compared to melting peach cultivars. The best cultivars for each fruit flesh type and jam were identified. Peach jam could be an alternative substitute when fresh fruit is not available and when it is prepared with high antioxidant cultivars. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Occupational Allergy to Peach (Prunus persica) Tree Pollen and Potential Cross-Reactivity between Rosaceae Family Pollens.

Science.gov (United States)

Jiang, Nannan; Yin, Jia; Mak, Philip; Wen, Liping

2015-10-01

Orchard workers in north China are highly exposed to orchard pollens, especially peach and other Rosaceae family pollens during pollination season. The aim of this study was to investigate whether occupational allergy to peach tree pollen as a member of Rosaceae family is IgE-mediated and to evaluate the cross-reactivity among Rosaceae family pollens. Allergen skin test and conjunctival challenge test were performed; enzyme linked immune-sorbent assay (ELISA), inhibiting ELISA, western immunoblotting and inhibiting western immunoblotting were done with Rosaceae family orchard pollens, including peach, apricot, cherry, apple and pear tree pollens. Mass spectrometry was also performed to probe the main allergen component and cross-reactive protein. Sensitizations to peach pollen were found in both skin test and conjunctival challenge in the patients. Serum specific IgE to three pollens (peach, apricot and cherry) were detected through ELISA. When peach pollen used as solid phase, ELISA inhibition revealed other four kinds of pollens capable of inducing partial to strong inhibitions (45% to 87%), with the strongest inhibition belonging to apricot pollen (87%). Western blotting showed predominant IgE binding to a 20 KD protein among these pollens, which appeared to be a cross-reactive allergen component through western blotting inhibition. It was recognized as a protein homologous to glutathione s-transferase 16 from Arabidopsis thaliana. Peach and other Rosaceae family tree pollen may serve as a potential cause of IgE mediated occupational respiratory disease in orchard workers in north China.

Radappertization of chicken and pork meat by irradiation

International Nuclear Information System (INIS)

Luna C, P.C.

1992-05-01

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

Elicitation of expert knowledge on controlling Salmonella in the pork chain

NARCIS (Netherlands)

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

2002-01-01

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

Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches

Science.gov (United States)

Salinity and wastewater disposal problems associated with the conventional wet-lye method for peeling clingstone peaches result in considerable negative environment impacts. This study investigated the efficacy of using infrared (IR) heating as an alternative method for peach peel removal without us...

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

DEFF Research Database (Denmark)

Nielsen, B.; Wegener, Henrik Caspar

1997-01-01

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

Peach leaf responses to soil and cement dust pollution.

Science.gov (United States)

Maletsika, Persefoni A; Nanos, George D; Stavroulakis, George G

2015-10-01

Dust pollution can negatively affect plant productivity in hot, dry and with high irradiance areas during summer. Soil or cement dust were applied on peach trees growing in a Mediterranean area with the above climatic characteristics. Soil and cement dust accumulation onto the leaves decreased the photosynthetically active radiation (PAR) available to the leaves without causing any shade effect. Soil and mainly cement dust deposition onto the leaves decreased stomatal conductance, photosynthetic and transpiration rates, and water use efficiency due possibly to stomatal blockage and other leaf cellular effects. In early autumn, rain events removed soil dust and leaf functions partly recovered, while cement dust created a crust partially remaining onto the leaves and causing more permanent stress. Leaf characteristics were differentially affected by the two dusts studied due to their different hydraulic properties. Leaf total chlorophyll decreased and total phenol content increased with dust accumulation late in the summer compared to control leaves due to intense oxidative stress. The two dusts did not cause serious metal imbalances to the leaves, except of lower leaf K content.

A Complete Set of Technologies for Green Food Pork Production

Institute of Scientific and Technical Information of China (English)

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

2003-01-01

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

Silage or fresh by-product of peach palm as roughage in the feeding of lambs.

Science.gov (United States)

dos Santos Cabral, Ícaro; Azevêdo, José Augusto Gomes; de Almeida, Flávio Moreira; Pereira, Luiz Gustavo Ribeiro; de Araújo, Gherman Garcia Leal; Nogueira, Abdon Santos; Souza, Lígia Lins; de Oliveira, Gisele Andrade; de Oliveira Filho, Carlos Alberto Alves

2015-03-01

The objective of this study was to evaluate intake and apparent digestibility of agro-industrial by-product of peach palm in diets for lambs. Twenty castrated, crossbred Santa Ines lambs, with average age of 150 days and body weight of 22.4 ± 3.4 kg, were distributed in a completely randomized design with four experimental diets composed of the following: fresh by-product of peach palm enriched with urea + ammonia sulfate (FU); fresh peach palm by-product + concentrate (FP); silage of peach palm by-product + concentrate (SP); and silage of peach palm by-product enriched with 15% of cornmeal + concentrate (SPC). Intake was recorded daily, and the digestibility coefficients were estimated with the internal marker indigestible acid detergent fiber (iADF). Diet FU resulted in the lowest intake and digestibility of the nutrients evaluated. Animals receiving diet FP showed higher intakes of dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), total digestible nutrients (TDN), and digestible energy (DE) in relation to animals fed diets SP and SPC. Diets SP and SPC showed higher coefficients of digestibility of DM, OM, CP, and NDF than diet FP. Diet SP reduced the intakes of DM, OM, ether extract (EE), non-fibrous carbohydrate (NFC), TDN, and DE and the digestibility coefficients of DM, OM, and NFC as compared with diet SPC. Feedlot lambs fed a diet with fresh peach palm by-product + concentrate (diet FP) have higher nutrient intake.

The desorption of caesium from Peach Bottom HTGR steam generator materials

International Nuclear Information System (INIS)

Clark, M.J.

1979-03-01

The work at Harwell on the Peach Bottom End-of-Life Program in co-operation with the General Atomic Company (U.S.A.) is described. Materials taken from the Economiser, Evaporator and Superheater Sections of the Peach Bottom Unit No. 1. High Temperature Gas Cooled Reactor (HTGR) Heat Exchanger were placed in a reducing atmosphere comparable to the composition of an HTGR helium coolant gas, and the desorption of caesium isotopes measured under known conditions of flow, temperature and oxygen pressure. (author)

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

Science.gov (United States)

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

2018-06-01

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

Difference in photosynthetic performance among three peach ...

African Journals Online (AJOL)

The effects of low photosynthetic photon flux density (PPFD) on greenhouse grown peach trees ('Qingfeng': Prunus persica L. Batsch, 'NJN76': Prunus persica L. Batsch and 'Maixiang': P. persica var. nectarine) were investigated. Difference in photosynthesis rate (Pn) and stoma morphology among cultivars were studied.

Analysis of core damage frequency from internal events: Peach Bottom, Unit 2

International Nuclear Information System (INIS)

Kolaczkowski, A.M.; Lambright, J.A.; Ferrell, W.L.; Cathey, N.G.; Najafi, B.; Harper, F.T.

1986-10-01

This document contains the internal event initiated accident sequence analyses for Peach Bottom, Unit 2; one of the reference plants being examined as part of the NUREG-1150 effort by the Nuclear Regulatory Commission. NUREG-1150 will document the risk of a selected group of nuclear power plants. As part of that work, this report contains the overall core damage frequency estimate for Peach Bottom, Unit 2, and the accompanying plant damage state frequencies. Sensitivity and uncertainty analyses provided additional insights regarding the dominant contributors to the Peach Bottom core damage frequency estimate. The mean core damage frequency at Peach Bottom was calculated to be 8.2E-6. Station blackout type accidents (loss of all ac power) were found to dominate the overall results. Anticipated Transient Without Scram accidents were also found to be non-negligible contributors. The numerical results are largely driven by common mode failure probability estimates and to some extent, human error. Because of significant data and analysis uncertainties in these two areas (important, for instance, to the most dominant scenario in this study), it is recommended that the results of the uncertainty and sensitivity analyses be considered before any actions are taken based on this analysis

Hedonic Retail Beef and Pork Product Prices

OpenAIRE

Parcell, Joseph L.; Schroeder, Ted C.

2007-01-01

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

Consumer preferences for pork chops in five Canadian provinces.

Science.gov (United States)

Ngapo, T M

2017-07-01

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

Tapeworm infection - beef or pork

Science.gov (United States)

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

Consumer choice of pork chops in Taiwan.

Science.gov (United States)

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

2010-07-01

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

Role of Melatonin in Cell-Wall Disassembly and Chilling Tolerance in Cold-Stored Peach Fruit.

Science.gov (United States)

Cao, Shifeng; Bian, Kun; Shi, Liyu; Chung, Hsiao-Hang; Chen, Wei; Yang, Zhenfeng

2018-06-06

Melatonin reportedly increases chilling tolerance in postharvest peach fruit during cold storage, but information on its effects on cell-wall disassembly in chilling-injured peaches is limited. In this study, we investigated the role of cell-wall depolymerization in chilling-tolerance induction in melatonin-treated peaches. Treatment with 100 μM melatonin alleviated chilling symptoms (mealiness) characterized by a decrease in fruit firmness and increase in juice extractability in treated peaches during storage. The loss of neutral sugars, such as arabinose and galactose, in both the 1,2-cyclohexylenedinitrilotetraacetic acid (CDTA)- and Na 2 CO 3 -soluble fractions was observed at 7 days in treated peaches, but the contents increased after 28 days of storage. Atomic-force-microscopy (AFM) analysis revealed that the polysaccharide widths in the CDTA- and Na 2 CO 3 -soluble fractions in the treated fruit were mainly distributed in a shorter range, as compared with those in the control fruit. In addition, the expression profiles of a series of cell-wall-related genes showed that melatonin treatment maintained the balance between transcripts of PpPME and PpPG, which accompany the up-regulation of several other genes involved in cell-wall disassembly. Taken together, our results suggested that the reduced mealiness by melatonin was probably associated with its positive regulation of numerous cell-wall-modifying enzymes and proteins; thus, the depolymerization of the cell-wall polysaccharides in the peaches treated with melatonin was maintained, and the treated fruit could soften gradually during cold storage.

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

DEFF Research Database (Denmark)

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

2012-01-01

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

Effects of gamma-irradiation on meat proteins

International Nuclear Information System (INIS)

Yook, H.S.; Kim, M.R.; Kim, J.O.; Lim, S.I.; Byun, M.W.

1998-01-01

The proteins extracted from beef, pork and chicken meats were irradiated with up to 100 kGy at room temperature. The extracted proteins were evaluated on their in vitro digestibility by incubating successively with pepsin and pancreatin conjugate. Amino acid compositions and SDS-PAGE pattern were also analyzedin for these proteins. Gamma irradiation within the applied dose range (up to 100 kGy) produced negligible in in vitro digestibility and amino acid composition. Analysis of gamma-irradiated proteins by SDS-PAGE revealed radiolysis of ovalbumin to proteins or peptides with lower molecular weight. On the other hand, the proteins directly extracted from irradiated meats containing moisture were also evaluated for their in vitro digestibility, amino acid compositions and SDS-PAGE pattern. However, the results obtained from this experiment were similar to those of irradiated proteins after extraction from the meats

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

Directory of Open Access Journals (Sweden)

Marta Chmiel

2017-01-01

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

New insights into the properties of pubescent surfaces: peach fruit as a model.

Science.gov (United States)

Fernández, Victoria; Khayet, Mohamed; Montero-Prado, Pablo; Heredia-Guerrero, José Alejandro; Liakopoulos, Georgios; Karabourniotis, George; Del Río, Víctor; Domínguez, Eva; Tacchini, Ignacio; Nerín, Cristina; Val, Jesús; Heredia, Antonio

2011-08-01

The surface of peach (Prunus persica 'Calrico') is covered by a dense indumentum, which may serve various protective purposes. With the aim of relating structure to function, the chemical composition, morphology, and hydrophobicity of the peach skin was assessed as a model for a pubescent plant surface. Distinct physicochemical features were observed for trichomes versus isolated cuticles. Peach cuticles were composed of 53% cutan, 27% waxes, 23% cutin, and 1% hydroxycinnamic acid derivatives (mainly ferulic and p-coumaric acids). Trichomes were covered by a thin cuticular layer containing 15% waxes and 19% cutin and were filled by polysaccharide material (63%) containing hydroxycinnamic acid derivatives and flavonoids. The surface free energy, polarity, and work of adhesion of intact and shaved peach surfaces were calculated from contact angle measurements of water, glycerol, and diiodomethane. The removal of the trichomes from the surface increased polarity from 3.8% (intact surface) to 23.6% and decreased the total surface free energy chiefly due to a decrease on its nonpolar component. The extraction of waxes and the removal of trichomes led to higher fruit dehydration rates. However, trichomes were found to have a higher water sorption capacity as compared with isolated cuticles. The results show that the peach surface is composed of two different materials that establish a polarity gradient: the trichome network, which has a higher surface free energy and a higher dispersive component, and the cuticle underneath, which has a lower surface free energy and higher surface polarity. The significance of the data concerning water-plant surface interactions is discussed within a physiological context.

Decolorization of textile industry wastewater in solid state fermentation with Peach-Palm (Bactris gasipaes residue

Directory of Open Access Journals (Sweden)

J. A. Chicatto

2018-02-01

Full Text Available Abstract In this work we have assessed the decolorization of textile effluents throughout their treatment in a solid-state fermentation (SSF system. SSF assays were conducted with peach-palm (Bactris gasipaes residue using the white rot fungus Ganoderma lucidum EF 31. The influence of the dye concentration and of the amounts of peach-palm residue and liquid phase on both the discoloration efficiency and enzyme production was studied. According to our results, independently of experimental conditions employed, laccase was the main ligninolytic enzyme produced by G. lucidum. The highest laccase activity was obtained at very low effluent concentrations, suggesting the existence of an inhibitory effect of higher concentrations on fungal metabolism. The highest percentage of color removal was reached when 10 grams of peach palm residue was moistened with 60 mL of the final effluent. In control tests carried out with the synthetic dye Remazol Brilliant Blue R (RBBR decolorization efficiencies about 20% higher than that achieved with the industrial effluent were achieved. The adsorption of RBBR on peach-palm residue was also investigated. Equilibrium tests showed that the adsorption of this dye followed both Langmuir and Freundlich isotherms. Hence, our experimental results indicate that peach-palm residue is suitable substrate for both laccase production and color removal in industrial effluents.

Decolorization of textile industry wastewater in solid state fermentation with Peach-Palm (Bactris gasipaes) residue.

Science.gov (United States)

Chicatto, J A; Rainert, K T; Gonçalves, M J; Helm, C V; Altmajer-Vaz, D; Tavares, L B B

2018-02-15

In this work we have assessed the decolorization of textile effluents throughout their treatment in a solid-state fermentation (SSF) system. SSF assays were conducted with peach-palm (Bactris gasipaes) residue using the white rot fungus Ganoderma lucidum EF 31. The influence of the dye concentration and of the amounts of peach-palm residue and liquid phase on both the discoloration efficiency and enzyme production was studied. According to our results, independently of experimental conditions employed, laccase was the main ligninolytic enzyme produced by G. lucidum. The highest laccase activity was obtained at very low effluent concentrations, suggesting the existence of an inhibitory effect of higher concentrations on fungal metabolism. The highest percentage of color removal was reached when 10 grams of peach palm residue was moistened with 60 mL of the final effluent. In control tests carried out with the synthetic dye Remazol Brilliant Blue R (RBBR) decolorization efficiencies about 20% higher than that achieved with the industrial effluent were achieved. The adsorption of RBBR on peach-palm residue was also investigated. Equilibrium tests showed that the adsorption of this dye followed both Langmuir and Freundlich isotherms. Hence, our experimental results indicate that peach-palm residue is suitable substrate for both laccase production and color removal in industrial effluents.

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

African Journals Online (AJOL)

The detection of pork in various food products has been an important subject of study in many countries. The current study was aimed to differentiate pork from selected meats of beef, mutton, chevon and chicken based on their primary amino acid contents using reverse phase-high performance liquid chromatography ...

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis

NARCIS (Netherlands)

Cardoso Ferreira Pinhancos de Bianchi, Tiago; Weesepoel, Yannick; Koot, Alex; Iglesias, Ignasi; Eduardo, Iban; Gratacós-Cubarsí, Marta; Guerrero, Luis; Hortós, Maria; Ruth, van Saskia

2017-01-01

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were

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

Index Scriptorium Estoniae

Pork, Mare

2008-01-01

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

Susceptibility of peach GF 305 seedlings and selected herbaceous plants to plum pox virus isolates from western Slovakia.

Science.gov (United States)

Glasa, M; Matisová, J; Hricovský, I; Kúdela, O

1997-12-01

The susceptibility of peach GF 305 seedlings and herbaceous plants to five plum pox virus (PPV) isolates from orchards of western Slovakia was investigated. PPV was isolated from diseased plum, apricot and peach trees, and transmitted by chip-budding to peach GF 305. The herbaceous plants were infected by mechanical inoculation. The transmission was analysed by symptomatology and double sandwich enzyme-linked immunosorbent assay (DAS-ELISA). Infected peaches developed leaf distortion, tissue clearing along the veins and small chlorotic spots (isolate BOR-3). With exception of BOR-3, the PPV isolates transmitted from peach caused local chlorotic spots on Chenopodium foetidum. The character of symptoms changed when a sap from PPV-infected Nicotiana benthamiana was used as virus inoculum. From N. benthamiana, the PPV isolates could be transmitted to Pisum sativum, cv. Colmo (light green mosaic), N. clevelandii and N. clevelandii x N. glutinosa hybrid (latent infection or chlorotic spots).

Peach and apricot stone combustion in a bubbling fluidized bed

Energy Technology Data Exchange (ETDEWEB)

Kaynak, B.; Atimtay, Aysel T. [Department of Environmental Engineering, Middle East Technical University, Ankara 06531 (Turkey); Topal, H. [Department of Mechanical Engineering, Engineering and Architecture Faculty, Gazi University, Ankara 06570 (Turkey)

2005-07-25

In this study, a bubbling fluidized bed combustor (BFBC) of 102 mm inside diameter and 900 mm height was used to investigate the combustion characteristics of peach and apricot stones produced as a waste from the fruit juice industry. A lignite coal was also burned in the same combustor. The combustion characteristics of the wastes were compared with that of a lignite coal that is most widely used in Turkey. On-line concentrations of O{sub 2}, CO, CO{sub 2}, SO{sub 2}, NO{sub X} and total hydrocarbons (C{sub m}H{sub n}) were measured in the flue gas during combustion experiments. By changing the operating parameters (excess air ratio, fluidization velocity, and fuel feed rate), the variation of emissions of various pollutants was studied. Temperature distribution along the bed was measured with thermocouples. During the combustion tests, it was observed that the volatile matter from peach and apricot stones quickly volatilizes and mostly burn in the freeboard. The temperature profiles along the bed and the freeboard also confirmed this phenomenon. It was found that as the volatile matter of fruit stones increases, the combustion takes place more in the freeboard region. The results of this study have shown that the combustion efficiencies ranged between 98.8% and 99.1% for coal, 96.0% and 97.5% for peach stone and 93.4% and 96.3% for apricot stones. The coal has zero CO emission, but biomass fuels have very high CO emission which indicates that a secondary air addition is required for the system. SO{sub 2} emission of the coal is around 2400-2800 mg/Nm{sup 3}, whereas the biomass fuels have zero SO{sub 2} emission. NO{sub x} emissions are all below the limits set by the Turkish Air Quality Control Regulation of 1986 (TAQCR) for all tests. As the results of combustion of two biomass fuels are compared with each other, peach stones gave lower CO and NO{sub x} emissions but the SO{sub 2} emissions are a little higher than for apricot stones. These results suggest that

China's move to food irradiation

International Nuclear Information System (INIS)

Wedekind, L.H.

1986-01-01

The Chinese officials outlined China's past and future directions at a recent international food irradiation seminar in Shanghai sponsored by the FAO and IAEA. The meeting was attended by about 170 participants from China and 22 other countries, primarily from the Asian and Pacific region. Three food irradiation plants currently are operating in the region and 14 more are planned over the next 5 years. It was reported that China continues to suffer high food losses, up to 30% for some commodities, primarily due to preservation and storage problems. In January 1986, the first of five regional irradiation facilities planned in China officially opened in Shanghai. The Shanghai irradiation centre plans to process up to 35,000 tons of vegetables a year, as well as some spices, fruits, and non-food products. The Ministry of Public Health has approved seven irradiated foods as safe human diets: rice, potatoes, onions, garlic, peanuts, mushrooms and pork sausages; approval for apples is expected shortly. The Chinese officials at the Shanghai meeting stressed their openness to foreign participation and cooperation in food irradiation's development

Modified atmosphere packaging extending the storage life of 'douradão' peach

Directory of Open Access Journals (Sweden)

Ligia Regina Radomille de Santana

2010-12-01

Full Text Available 'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP trays and placed inside low density polyethylene (LDPE bags (30, 50, 60, 75 μm thickness with active modified atmosphere (10 kPa CO2 + 1.5kPa O2, balance N2. The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH for 28 days and CO2 and O2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for ripening. On the day of removal from the cold storage and after 4 days, peaches were evaluated for weight loss, decay incidence, flesh firmness, woolliness incidence, soluble solids content (SSC, titratable acidity (TA and juice content. The results showed that MAP had influence on reducing weight loss and prevented postharvest decay. MAP of 1-2 kPa O2 and 3-6 kPa CO2 at 1 °C (from 50 and 60 μm LDPE films were effective for keeping good quality of 'Douradão' peaches during 28 days of storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. Packages of 30 and 75 μm LDPE films were ineffective for reducing woolliness during cold storage. MAP fruits showed lower SSC and no relevant effect on TA. Control fruits did not present marketable conditions after 14 days of cold storage.

Technical Report for a Study on the Improvement of Extraction Process and Physiological Activities of Polysaccharides from Undaria pinnatifida by Gamma Irradiation

International Nuclear Information System (INIS)

Choi, Jong Il; Lee, Ju Won; Kim, Jae Hun; Yoon, Yo Han; Song, Beom Seok; Yoon, Min Chul; Sung, Nak Yun; Lee, Hak Jyung

2010-06-01

By reason of Undaria pinnatifida growth is temperature dependent, U. pinnatifida produced in April and May are obtained as the main byproducts and it is normally wasted. The objective of the this study was investigated to the improvement of extraction process and physiological activities of polysaccharides from U. pinnatifida by gamma irradiation. The extraction yield of fucoidan and laminarrin was increased by gamma irradiation, and the molecular weight of extracted polysaccharides was decreased by irradiation. The effect of gamma irradiation on storage of U. pinnatifida was investigated. No viable cells were observed in samples irradiated at 3 and 5 kGy. Finally, fucoidan and laminarin were applied in the pork patty, and it was shown that lower lipid oxidation and positive effect on microbial stability and quality of the pork patty. These results will suggest that radiation technology can be applied for the extraction of functional materials and storages safe of the seaweeds

Verification of thermal-irradiation stress analytical code VIENUS of graphite block

International Nuclear Information System (INIS)

Iyoku, Tatsuo; Ishihara, Masahiro; Shiozawa, Shusaku; Shirai, Hiroshi; Minato, Kazuo.

1992-02-01

The core graphite components of the High Temperature Engineering Test Reactor (HTTR) show both the dimensional change (irradiation shrinkage) and creep behavior due to fast neutron irradiation under the temperature and the fast neutron irradiation conditions of the HTTR. Therefore, thermal/irradiation stress analytical code, VIENUS, which treats these graphite irradiation behavior, is to be employed in order to design the core components such as fuel block etc. of the HTTR. The VIENUS is a two dimensional finite element viscoelastic stress analytical code to take account of changes in mechanical properties, thermal strain, irradiation-induced dimensional change and creep in the fast neutron irradiation environment. Verification analyses were carried out in order to prove the validity of this code based on the irradiation tests of the 8th OGL-1 fuel assembly and the fuel element of the Peach Bottom reactor. This report describes the outline of the VIENUS code and its verification analyses. (author)

Prunus hybrids rootstocks for flat peach

Directory of Open Access Journals (Sweden)

Pilar Legua

2012-02-01

Full Text Available Peach (Prunus persica L. is the most important stone fruit tree grown in Spain and is the second most important fruit crop in Europe. The influence of eight Prunus rootstocks (GF-677, Krymsk® 86, PADAC 97-36, PADAC 99-05, PADAC 9912-03, PADAC 0024-01, PAC 0021-01 and PAC 0022-01 on vigor, yield and fruit quality traits of 'UFO 3' flat peach cultivar was studied. The highest trunk cross sectional area was exhibited by GF-677 and the lowest by PADAC 99-05, while intermediate values were found on the other rootstocks. The highest yield efficiency was found on PADAC 99-05, PAC 0021-01, PAC 0022-01 and PADAC 0024-01 and the lowest was shown on Krymsk® 86. The fruit quality parameters measured were color, fruit and stone weights, equatorial diameter, pulp thickness, pulp yield, firmness, pH, soluble solids content and titratable acidity. 'UFO 3' grafted on GF-677 resulted in the largest fruit weight, while the smallest was on PADAC 99-05. Fruits of 'UFO 3' showed a tendency to have higher firmness, higher red colored skin and RI when grafted on PADAC 99-05.

CONTRIBUTIONS TO IMPROVING CULTURE TEHNOLOGIES OF PEACHES GROWN ON SANDY SOILS THE SOUTH OF OLTENIA

Directory of Open Access Journals (Sweden)

Anica Durau

2013-12-01

Full Text Available Technological factors with major implications in obtaining high yields and quality in peaches grown on sandy soils are planting row distance and shape of the crown, soil maintenance system, chemical, organic and foliar fertilzation. A smal size combined with the flatening of the crowns of the tres alows a dense planting, also ensure proper mechanization of work and easy penetration of light to the leaves and fruits. Crown form vertical belt proved to be suitable for al planting distances studied, easily made and maintained, having fruit production ranged betwen 15.9 t / ha at a distance of 2 m, 10.3 t / ha at a distance of 2.5 m and 7.9 t / ha at a distance of 3 m. The state of soil nutrient supply influence sucesful peach crop on sandy soils. The fertilzer dose of technology to N10 P80 K10 kg s.a / ha production was 34.9 t / ha. Organic fertilzation also contributes to obtaining high yields of peach. In sandy soil conditions most fruit production of 9.6 t / ha was obtained by fertilzation with organic manure 60t/ha. Besides fertilzation, soil maintenance system is one important link in the technology peach crop on sandy soils. The results found that the biggest peach fruit production was obtained from field maintenance system black-8,2t/ha. Using technology in foliar peaches culture on sandy soils, is an important means of providing nutrients that lead to improved proceses of growth and fructification. The best way is with foliar fertilzation Folibor in dose 5l/ha, the production obtained was 12.4 t /ha.

Consumption, preferences and habits of purchasing consumers of peaches and nectarines

Directory of Open Access Journals (Sweden)

Gener Augusto Penso

2018-06-01

Full Text Available Abstract In Brazil, there are few studies and information available on consumer preferences for peaches and nectarines. This lack of information, has hindered some aspects of the production chain, as the choice and exploitation of more appropriate cultivars, offer periods, adoption of marketing and marketing strategies, consequently affecting the availability and commercialization of fruits. This study aimed to analyze the consumer preference of peaches and nectarines, evaluate the traits observed for their acquisition, and the marketplace where they are preferably purchased. The research was carried out from November 2016 to February 2017, using the descriptive research methodology, by Survey method and Web 2.0. A structured questionnaire was applied with closed questions. An online form questionnaire was prepared using the Google docs application and also distributed online, through the internet social Medias. 610 people participated in the survey, with predominance of consumers living in the South and Southeast regions of the country, in the age groups of 21 to 30 years old, with a predominance of female participants. Consumption is mainly in the in natura form, and often predominates certain times a year. Consumers buy these fruits mainly in the supermarkets/hypermarkets. The consumers of peaches and nectarines in Brazil have a higher preference for fruits with yellow flesh and red epidermis, followed by fruits with white flesh and intense red epidermis, both preferably with free stone. The main criteria for the acquisition of peaches and nectarines in Brazil are fruit appearance (presence and/or absence of defects, bruises, etc.; followed by price, color of epidermis and fruit size.

Chromatin-associated regulation of sorbitol synthesis in flower buds of peach.

Science.gov (United States)

Lloret, Alba; Martínez-Fuentes, Amparo; Agustí, Manuel; Badenes, María Luisa; Ríos, Gabino

2017-11-01

PpeS6PDH gene is postulated to mediate sorbitol synthesis in flower buds of peach concomitantly with specific chromatin modifications. Perennial plants have evolved an adaptive mechanism involving protection of meristems within specialized structures named buds in order to survive low temperatures and water deprivation during winter. A seasonal period of dormancy further improves tolerance of buds to environmental stresses through specific mechanisms poorly known at the molecular level. We have shown that peach PpeS6PDH gene is down-regulated in flower buds after dormancy release, concomitantly with changes in the methylation level at specific lysine residues of histone H3 (H3K27 and H3K4) in the chromatin around the translation start site of the gene. PpeS6PDH encodes a NADPH-dependent sorbitol-6-phosphate dehydrogenase, the key enzyme for biosynthesis of sorbitol. Consistently, sorbitol accumulates in dormant buds showing higher PpeS6PDH expression. Moreover, PpeS6PDH gene expression is affected by cold and water deficit stress. Particularly, its expression is up-regulated by low temperature in buds and leaves, whereas desiccation treatment induces PpeS6PDH in buds and represses the gene in leaves. These data reveal the concurrent participation of chromatin modification mechanisms, transcriptional regulation of PpeS6PDH and sorbitol accumulation in flower buds of peach. In addition to its role as a major translocatable photosynthate in Rosaceae species, sorbitol is a widespread compatible solute and cryoprotectant, which suggests its participation in tolerance to environmental stresses in flower buds of peach.

Molecular characterization of peach [Prunus persica (L.) Batsch] germplasm in the United States using microsatellite markers

Science.gov (United States)

Peach [Prunus persica (L.) Batsch] is an important medicinal fruit with immense health benefits and antioxidant activity. In this study, microsatellite markers were used as DNA fingerprinting tools for the identification and characterization of peach germplasm in the United States. Eleven microsatel...

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

Science.gov (United States)

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

2016-09-01

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

Requirements of supply chain management in differentiating European pork chains

NARCIS (Netherlands)

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

2013-01-01

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

An economic analysis of a multi-commodity fruit and vegetable irradiator

International Nuclear Information System (INIS)

Brown, M.D.; Eakin, D.E.; Young, J.K.; Tingey, G.L.

1987-01-01

Although irradiation of foods has been studied since the late 1940's and irradiation of grains and potatoes has been approved for years, only recently has the Food and Drug Administration approved irradiation of pork, fresh fruits and vegetables at doses up to 100 krad for commercial sale. A key element in commercializing irradiation technology by the food processing industry is economic viability. This paper presents an economic analysis for a multi-commodity fruit and vegetable irradiator processing apples, cherries, pears, asparagus, onions, and potatoes. Dose, throughput, and the schedule were examined. Design information and capital and operating costs for various sizes of irradiators are presented. The economics look promising, with typical costs in larger facilities in the range of a few cents per pound of product

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

NARCIS (Netherlands)

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

2009-01-01

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

Pork: why we should not give it up completely

Directory of Open Access Journals (Sweden)

Małgorzata Szamocka

2017-07-01

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

Detection of irradiated frozen foods

International Nuclear Information System (INIS)

Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

1998-01-01

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

Self-compatible peach (Prunus persica) has mutant versions of the S haplotypes found in self-incompatible Prunus species.

Science.gov (United States)

Tao, Ryutaro; Watari, Akiko; Hanada, Toshio; Habu, Tsuyoshi; Yaegaki, Hideaki; Yamaguchi, Masami; Yamane, Hisayo

2007-01-01

This study demonstrates that self-compatible (SC) peach has mutant versions of S haplotypes that are present in self-incompatible (SI) Prunus species. All three peach S haplotypes, S (1), S (2), and S (2m), found in this study encode mutated pollen determinants, SFB, while only S (2m) has a mutation that affects the function of the pistil determinant S-RNase. A cysteine residue in the C5 domain of the S (2m)-RNase is substituted by a tyrosine residue, thereby reducing RNase stability. The peach SFB mutations are similar to the SFB mutations found in SC haplotypes of sweet cherry (P. avium) and Japanese apricot (P. mume). SFB (1) of the S (1) haplotype, a mutant version of almond (P. dulcis) S (k) haplotype, encodes truncated SFB due to a 155 bp insertion. SFB (2) of the S (2) and S (2m) haplotypes, both of which are mutant versions of the S (a) haplotype in Japanese plum (P. salicina), encodes a truncated SFB due to a 5 bp insertion. Thus, regardless of the functionality of the pistil determinant, all three peach S haplotypes are SC haplotypes. Our finding that peach has mutant versions of S haplotypes that function in almond and Japanese plum, which are phylogenetically close and remote species, respectively, to peach in the subfamily Prunoideae of the Roasaceae, provides insight into the SC/SI evolution in Prunus. We discuss the significance of SC pollen part mutation in peach with special reference to possible differences in the SI mechanisms between Prunus and Solanaceae.

Effects of different products of peach (Prunus persica L. Batsch) from a variety developed in southern Brazil on oxidative stress and inflammatory parameters in vitro and ex vivo

Science.gov (United States)

Gasparotto, Juciano; Somensi, Nauana; Bortolin, Rafael Calixto; Moresco, Karla Suzana; Girardi, Carolina Saibro; Klafke, Karina; Rabelo, Thallita Kelly; Morrone, Maurilio Da Silva; Vizzotto, Márcia; Raseira, Maria do Carmo Bassols; Moreira, José Claudio Fonseca; Gelain, Daniel Pens

2014-01-01

Antioxidant, anti-glycation and anti-inflammatory activities of fresh and conserved peach fruits (Prunus persica L. Batsch) were compared. Fresh peach pulps, peels, preserve peach pulps and the preserve syrup were prepared at equal concentrations. Rat liver, kidney and brain cortex tissue slices were pre-incubated with peach samples, subjected to oxidative stress with FeSO4 and hydrogen peroxide. Fresh peach pulps and peel conferred higher protection against cytotoxicity and oxidative stress than preserve peach pulps in most tissues. Release of tumor necrosis factor-α and interleukin-1β was also significantly decreased by Fresh peach pulps and peel, followed by preserve peach pulps. Total phenolic determination and HPLC analysis of carotenoids showed that the content of secondary metabolites in Fresh peach pulps and peel is significantly higher than in preserve peach pulps, while the syrup had only small or trace amounts of these compounds. Fresh peach pulps and Peel demonstrated high antioxidant and anti-inflammatory effects preventing against induced damage. PMID:25320458

Detection Of Irradiated Fruits And Assessment Of Quality Parameters Of The Stone Fruits During Storage

International Nuclear Information System (INIS)

Abd El-Magide, A.E.A.

2013-01-01

The present study was carried out in order to detect the irradiated fruits and assess the quality parameters of plums (Prunus domestica L., cv. Pioneer) and peaches (Prunus persica Bausch, cv. Swilling) fruits treated with gamma irradiation. This investigation was carried out during 2010 and 2011 seasons. The fruits were harvested at commercial maturity, irradiated with the doses 0.50, 0.75 and 1.0 kGy, stored under refrigerated conditions (0±1°C, RH 80%) then evaluated at intervals of 7, 10 and 21 days (the end cold storage period) followed by 5 days of storage under market condition (20±2°C, RH 80%). Electron spin resonance (ESR) was carried out for determination of free radicals by using dried layers of plum and peach kernels. Fruit characters included weight loss %, fruit firmness (kgf), discarded fruits %, soluble solid contents (SSC, ºBrix), total titratable acidity (TA%), respiration rate and sensory evaluation tastes. ESR results proved the possibility of identification of irradiated fruits by using dried stone kernels. The results showed that ESR intensities were sensitive for all applied doses even at low doses of 0.5 or 1.0 kGy which was applied for dis infestations, to extend the shelf-life of fruits or to detect the irradiated stored fresh samples was carried out at the 7th, 10th and 21st days. The linear relationship resulted between ESR intensity and applied doses showed high significant correlation coefficient (R2) for the irradiated samples. However, ESR intensity was decreased gradually during long storage period but can identify clearly the irradiated samples. Irradiation treatment at 0.5 kGy for P ioneer p lums and at 0.5 or 0.75 kGy for S willing p eaches was effective in slowing the rate of losing of fruits weight and decreasing the discarded fruits percentage. Furthermore, it has significant effects on reducing respiration rate, maintaining higher soluble solid contents and decreasing total titratable acidity. Referring to sensory

Transcriptomic and Functional Analyses Reveal That PpGLK1 Regulates Chloroplast Development in Peach (Prunus persica

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Min Chen

2018-01-01

Full Text Available Peach is an ideal species for fruit tree research because of its small, fully sequenced genome. Chloroplast development is dependent on the tight cooperation between the nuclear and plastid genomes, and is regulated by GLK transcription factors. In this work, the pigment content was monitored and the chloroplast-to-chromoplast conversion during the fruit ripening was visualized by transmission electron microscopy. Localization and expression analyses showed that PpGLK1 was located in the nucleus and expressed mainly in the leaves and fruit skin. A transcriptome analysis showed that PpGLK1 and its target genes were significantly differentially expressed in ripening peach fruit skin. PpGLK1 silencing affected chlorophyll accumulation in peach leaves and fruits. Overexpression of PpGLK1 rescued the phenotypes of the Arabidopsis Atglk1Atglk2 double mutant and the tomato uniform ripening mutant. The results of a yeast two-hybrid analysis showed that PpGLK1 is autoactivated and that PpGLK1 (301-542 a.a. interacted with PpARF5. Together, our results indicate that PpGLK1 regulates chloroplast development in green tissues in peach. Therefore, it may be a promising target gene for improving the production and quality of peach by genetic engineering and breeding approaches.

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

Science.gov (United States)

Yangılar, Filiz

2016-01-01

Background In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results Flour obtained from peach pulp and peel was found to have a significant (pice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions Peach fibre concentrates might be used as a good source of nutraceutical ingredients. PMID:27814781

Oxidative deterioration of pork during superchilling storage.

Science.gov (United States)

Pomponio, Luigi; Ruiz-Carrascal, Jorge

2017-12-01

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

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

Science.gov (United States)

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

2016-09-01

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

Agronomical Parameters, Sugar Profile and Antioxidant Compounds of “Catherine” Peach Cultivar Influenced by Different Plum Rootstocks

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Carolina Font i Forcada

2014-02-01

Full Text Available The influence of seven plum rootstocks (Adesoto, Monpol, Montizo, Puebla de Soto 67 AD, PM 105 AD, St. Julien GF 655/2 and Constantí 1 on individual and total sugars, as well as on antioxidant content in fruit flesh of “Catherine” peaches, was evaluated for three years. Agronomical and basic fruit quality parameters were also determined. At twelve years after budding, significant differences were found between rootstocks for the different agronomic and fruit quality traits evaluated. The Pollizo plum rootstocks Adesoto and PM 105 AD seem to induce higher sweetness to peach fruits, based on soluble solids content, individual (sucrose, fructose and sorbitol and total sugars. A clear tendency was also observed with the rootstock Adesoto, inducing the highest content of phenolics, flavonoids, vitamin C and relative antioxidant capacity (RAC. Thus, the results of this study demonstrate the significant effect of rootstock on the sugar profile and phytochemical characteristics of peach fruits. In addition, this work shows the importance of the sugar profile, because specific sugars play an important role in peach flavour quality, as well as the studied phytochemical compounds when looking for high quality peaches with enhanced health properties.

Farm-retail price spread for pork in Malaysia

OpenAIRE

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

2009-01-01

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

Genome-wide analysis of the homeodomain-leucine zipper (HD-ZIP) gene family in peach (Prunus persica).

Science.gov (United States)

Zhang, C H; Ma, R J; Shen, Z J; Sun, X; Korir, N K; Yu, M L

2014-04-08

In this study, 33 homeodomain-leucine zipper (HD-ZIP) genes were identified in peach using the HD-ZIP amino acid sequences of Arabidopsis thaliana as a probe. Based on the phylogenetic analysis and the individual gene or protein characteristics, the HD-ZIP gene family in peach can be classified into 4 subfamilies, HD-ZIP I, II, III, and IV, containing 14, 7, 4, and 8 members, respectively. The most closely related peach HD-ZIP members within the same subfamilies shared very similar gene structure in terms of either intron/exon numbers or lengths. Almost all members of the same subfamily shared common motif compositions, thereby implying that the HD-ZIP proteins within the same subfamily may have functional similarity. The 33 peach HD-ZIP genes were distributed across scaffolds 1 to 7. Although the primary structure varied among HD-ZIP family proteins, their tertiary structures were similar. The results from this study will be useful in selecting candidate genes from specific subfamilies for functional analysis.

Differential metabolic rearrangements after cold storage are correlated with chilling injury resistance of peach fruits

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Claudia A Bustamante

2016-09-01

Full Text Available Reconfiguration of the metabolome is a key component involved in the acclimation to cold in plants; however, few studies have been devoted to the analysis of the overall metabolite changes after cold storage of fruits prior to consumption. Here, metabolite profiling of six peach varieties with differential susceptibility to develop mealiness, a chilling-injury (CI symptom, was performed. According to metabolic content at harvest; after cold treatment; and after ripening, either following cold treatment or not; peach fruits clustered in distinct groups, depending on harvest-time, cold treatment, and ripening state. Both common and distinct metabolic responses among the six varieties were found; common changes including dramatic galactinol and raffinose rise; GABA, Asp and Phe increase; and 2-oxo-glutarate and succinate decrease. Raffinose content after long cold treatment quantitatively correlated to the degree of mealiness resistance of the different peach varieties; and thus, raffinose emerges as a candidate biomarker of this CI disorder. Xylose increase after cold treatment was found only in the susceptible genotypes, indicating a particular cell wall reconfiguration of these varieties while being cold-stored. Overall, results indicate that peach fruit differential metabolic rearrangements due to cold treatment, rather than differential metabolic priming before cold, are better related with CI resistance. The plasticity of peach fruit metabolism renders it possible to induce a diverse metabolite array after cold, which is successful, in some genotypes, to avoid CI

Final summary report on the Peach Bottom End-of-Life Program

International Nuclear Information System (INIS)

Steward, K.P.

1978-07-01

HTGR design methods verifications have been performed under the Peach Bottom End-of-Life Program by comparison of actual with predicted physics, thermal, fission product, and materials behavior in Peach Bottom. These design methods verifications have utilized the data determined from nondestructive fuel and circuit gamma scanning on-site, from laboratory examinations of samples removed from the primary circuit, and from a complementary program of Peach Bottom fuel element postirradiation examinations at Oak Ridge National Laboratory. Fifty-five driver fuel elements were axially gamma scanned to determine fission product distributions for use in burnup calculations, power profile determinations, and fission product release and redistribution studies. The cesium plateout distribution in the primary circuit was subsequently mapped by gamma scanning the ducting at 12 locations, axially traversing 79 steam generator tubes with Cd Te detectors from the water side, and internally scanning two vertical runs of ducting. Component removal involved trepanning of the primary circuit ducting, obtaining access to the steam generator internals, and removing over 100 superheater, evaporator, and economizer tubing samples. During this phase, macroscopic examinations of the steam generator and ducting internals were performed. Subsequent laboratory examinations of removed samples included radiochemical tests to substantiate in-situ gamma scans and to determine 90 Sr distributions; metallurgical tests to evaluate surface films, microstructural changes, and residual mechanical properties; and tritium permeation tests to provide data for improving HTGR tritium release predictions. The condition and metallurgical integrity of all components examined were found to be excellent, with minimal coolant/substrate interaction and entirely acceptable residual mechanical properties. The suitability of the materials used in the construction of the Peach Bottom HTGR was thereby confirmed

Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

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Grāmatiņa Ilze

2017-12-01

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

Liquid chromatography/mass spectrometry investigation of the impact of thermal processing and storage on peach procyanidins.

Science.gov (United States)

Hong, Yun-Jeong; Barrett, Diane M; Mitchell, Alyson E

2004-04-21

Normal-phase liquid chromatography/mass spectrometry (LC/MS) was used to determine the levels and fate of procyanidins in frozen and canned Ross clingstone peaches as well as in the syrup used in the canning over a 3 month period. Procyanidin oligomers, monomers through undecamers, were identified in Ross clingstone peaches. Optimized methods allowed for the quantitation of oligomers through octamers. The profile of procyanidins in peaches is similar to profiles found in grapes, chocolate, and beverages linked to health benefits such as tea and wine. The monomer content in frozen peeled peaches was found to be 19.59 mg/kg. Dimers (39.59 mg/kg) and trimers (38.81 mg/kg) constituted the largest percent composition of oligomers in the peaches. Tetramers through octamers were present in levels of 17.81, 12.43, 10.62, 3.94 and 1.75 mg/kg, respectively. Thermal processing resulted in an 11% reduction in monomers, a 9% reduction in dimers, a 12% reduction in trimers, a 6% reduction in tetramers, and a 5% reduction in pentamers. Hexamers and heptamers demonstrated an approximate 30% loss, and octamers were no longer detected. Analysis of the syrup after thermal processing indicates that there is a migration of procyanidin monomers through hexamers into the syrup that can account for the losses observed during the canning process. Storage of canned peaches for 3 months demonstrated a time-related loss in higher oligomers and that by 3 months oligomers larger than tetramers are not observed. At 3 months postcanning, levels of monomers had decreased by 10%, dimers by 16%, trimers by 45%, and tetramers by 80%. A similar trend was observed in the canning syrup.

Ecological adaptation of wild peach palm, its in situ conservation and deforestation-mediated extinction in southern Brazilian Amazonia.

Science.gov (United States)

Clement, Charles R; Santos, Ronaldo P; Desmouliere, Sylvain J M; Ferreira, Evandro J L; Neto, João Tomé Farias

2009-01-01

The Arc of Fire across southern Amazonia seasonally attracts worldwide attention as forests are cut and burned for agricultural expansion. These forests contain numerous wild relatives of native South American crops, such as peach palm. Our prospecting expeditions examined critical areas for wild peach palm in the Arc of Fire in Mato Grosso, Pará, Maranhão and Tocantins, as well as areas not previously examined in Amazonas and Amapá states. Recent digitization of the RADAM Brasil project permitted comparison among RADAM's parataxonomists' observations, previous botanical collections and our prospecting. Mapping on soils and vegetation types enabled us to hypothesize a set of ecological preferences. Wild peach palm is best adapted to Ultisols (Acrisols) in open forests across the Arc of Fire and westward into the more humid western Amazonia. Populations are generally small (fewer than 10 plants) on slopes above watercourses. In northern Mato Grosso and southern Pará soybean fields and pastures now occupy numerous areas where RADAM identified wild peach palm. The controversial BR-163 Highway is already eroding wild peach palm as deforestation expands. Many of these populations are now isolated by increasing forest fragmentation, which will lead to decreased reproduction via inbreeding depression and eventual extinction even without complete deforestation. Federal conservation areas are less numerous in the Arc of Fire than in other parts of Brazilian Amazonia, although there are indigenous lands; these conservation areas contain viable populations of wild peach palm and require better protection than they are currently receiving. Ex situ conservation of these populations is not viable given the relative lack of importance of domesticated peach palm and the difficulty of maintaining even economically interesting genetic resources.

The Genetics of Pork Quality

NARCIS (Netherlands)

Wijk, van H.J.

2006-01-01

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

Apple and peach consumption habits across European countries

NARCIS (Netherlands)

Konopacka, D.; Jesionkowska, K.; Kruczynska, D.; Schoorl, F.W.

2010-01-01

The aim of this study was to gain information concerning apple and peach consumption frequency within different European countries in relation to age and gender. The survey was a part of a complex experiment with the aim of evaluating consumers’ preferences towards new varieties, and the data is

An economic analysis of a multi-commodity fruit and vegetable irradiator

International Nuclear Information System (INIS)

Brown, M.D.; Eakin, D.E.; Young, J.K.; Tingey, G.L.

1987-07-01

Although irradiation of foods has been studied since the late 1940's and irradiation of grains and potatoes has been approved for years, only recently has the Food and Drug Administration approved irradiation of pork, fresh fruits and vegetables at doses up to 100 krad for commercial sale. A key element in commercializing irradiation technology by the food processing industry is economic viability. This paper presents an economic analysis for a multi-commodity fruit and vegetable irradiator processing apples, cherries, pears, asparagus, onions, and potatoes. Dose, throughput, and the schedule were examined. Design information and capital and operating costs for various sizes of irradiators are presented. The economics look promising, with typical costs in larger facilities in the range of a few cents per pound of product. 12 refs., 7 tabs

Performance and characteristics of carcass and non-carcass components of lambs fed peach-palm by-product.

Science.gov (United States)

dos Santos Cabral, Ícaro; Azevêdo, José Augusto Gomes; de Almeida, Flávio Moreira; Pereira, Luiz Gustavo Ribeiro; de Araújo, Gherman Garcia Leal; dos Santos Cruz, Cristiane Leal; Nogueira, Abdon Santos; Souza, Lígia Lins; de Oliveira, Gisele Andrade

2013-11-01

The objective of this study was to evaluate the effects of supplying the by-product of peach-palm (Bactris gasipaes) on performance and characteristics of carcass and non-carcass components of feedlot lambs. Twenty Santa Ines lambs of 150 days average age and 22.4 ± 3.4 kg body weight were confined in individual pens. A completely randomized design was utilized with four experimental diets composed of: fresh peach-palm by-product enriched with urea, fresh peach-palm by-product + concentrate, silage of peach-palm by-product + concentrate, and silage of peach-palm by-product enriched with 15 % corn meal + concentrate. Intake was evaluated daily, and at the end of 42 days of experiments, lambs were slaughtered and the characteristics of carcass and non-carcass parts were evaluated. Performance and carcass characteristics showed differences between the animals' intake of total mixed rations (TMR) and only the diet with roughage. For the lambs that intaked TMR, the form of utilization of roughage (fresh or as silage) affected animal performance but did not change the carcass characteristics. Dry matter intake and feed conversion were influenced by the form of utilization of the silage (with and without additive). Providing fresh by-product plus concentrate improves lamb performance but does not interfere in the carcass characteristics, compared with the use of by-product in the form of silage.

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

DEFF Research Database (Denmark)

Nauta, Maarten

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

De novo transcriptome assembly of two different peach cultivars grown in Korea

Directory of Open Access Journals (Sweden)

Yeonhwa Jo

2015-12-01

Full Text Available Peach (Prunus persica is one of the most popular stone fruits worldwide. Next generation sequencing (NGS has facilitated genome and transcriptome analyses of several stone fruit trees. In this study, we conducted de novo transcriptome analyses of two peach cultivars grown in Korea. Leaves of two cultivars, referred to as Jangtaek and Mibaek, were harvested and used for library preparation. The two prepared libraries were paired-end sequenced by the HiSeq2000 system. We obtained 8.14 GB and 9.62 GB sequence data from Jangtaek and Mibaek (NCBI accession numbers: SRS1056585 and SRS1056587, respectively. The Trinity program was used to assemble two transcriptomes de novo, resulting in 110,477 (Jangtaek and 136,196 (Mibaek transcripts. TransDecoder identified possible coding regions in assembled transcripts. The identified proteins were subjected to BLASTP search against NCBI's non-redundant database for functional annotation. This study provides transcriptome data for two peach cultivars, which might be useful for genetic marker development and comparative transcriptome analyses.

Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis.

Science.gov (United States)

Bianchi, Tiago; Weesepoel, Yannick; Koot, Alex; Iglesias, Ignasi; Eduardo, Iban; Gratacós-Cubarsí, Marta; Guerrero, Luis; Hortós, Maria; van Ruth, Saskia

2017-09-01

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches (Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores. Copyright © 2017 Elsevier Ltd. All rights reserved.

Use of gamma radiation to prevent infectivity of meat-borne parasites and effect of irradiation on the biochemical and its properties of meats

International Nuclear Information System (INIS)

Zahran, D.A.H.

2002-01-01

The pre-liminary study performed indicated that the least effective irradiation dose to control the infectivity of Trichinela spirales was 0.2 kGy, by which neither worms nor encysted larvae were found in the laboratory animals on the 3rd, 7th and 21st day post infection. The effect of this effective irradiation dose on the biochemical constituents and acceptability of beef and pork meat was evaluated. The results showed that there was no significant differences in the biochemical constituents and organoleptic properties between unirradiated and irradiated meats. By GC-MS analysis no new fatty acids were found in beef and pork lipids by using 0.2 kGy irradiation dose. By amino acids analysis, 17 amino acids were detected on all unirradiated and irradiated samples. 0.2 kGy irradiation dose almost had no effect on the amino acids profiles. However, some of the mino acids slightly increased and others slightly decreased. It could be concluded that low irradiation dose used approved to be efficient in controlling infectivity of meat-borne parasites with minimal changes in organoleptic properties and biochemical constitution of meat

Requirements of supply chain management in differentiating European pork chains.

Science.gov (United States)

Trienekens, Jacques; Wognum, Nel

2013-11-01

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

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

Science.gov (United States)

Ma, Lizhen; Xiong, Youling L

2011-10-01

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

Postharvest biological control of brown rot in peaches after cold storage preceded by preharvest chemical control 1

Directory of Open Access Journals (Sweden)

Elizandra Pivotto Pavanello

2015-12-01

Full Text Available ABSTRACT Pathogenic fungi cause skin darkening and peach quality depreciation in post harvest. Therefore, alternative techniques to chemical treatment are necessary in order to reduce risks to human health. The aim of this study was to evaluate the effect of the application of Trichoderma harzianum in association with different fungicides applied before harvest to 'Eldorado' peaches for brown rot control and other quality parameters during storage. The treatments consisted of five preharvest fungicide applications (control, captan, iprodione, iminoctadine and tebuconazole associated with postharvest application of T. harzianum, after cold storage (with and without application, in three evaluation times (zero, two and four days at 20 °C, resulting in a 5x2x3 factorial design. The application of T. harzianum only brought benefits to the control of brown rot when combined with the fungicide captan, at zero day shelf life. After two days, there was a greater skin darkening in peaches treated with T. harzianum compared with peaches without the treatment, except for peaches treated with the fungicide iprodione and T. harzianum The application of T. harzianum during postharvest showed no benefits for the control of brown rot, however, the association with fungicides reduced the incidence of Rhizopus stolonifer during the shelf life.

Ecological adaptation of wild peach palm, its in situ conservation and deforestation-mediated extinction in southern Brazilian Amazonia.

Directory of Open Access Journals (Sweden)

Charles R Clement

Full Text Available BACKGROUND: The Arc of Fire across southern Amazonia seasonally attracts worldwide attention as forests are cut and burned for agricultural expansion. These forests contain numerous wild relatives of native South American crops, such as peach palm. METHODOLOGY/PRINCIPAL FINDINGS: Our prospecting expeditions examined critical areas for wild peach palm in the Arc of Fire in Mato Grosso, Pará, Maranhão and Tocantins, as well as areas not previously examined in Amazonas and Amapá states. Recent digitization of the RADAM Brasil project permitted comparison among RADAM's parataxonomists' observations, previous botanical collections and our prospecting. Mapping on soils and vegetation types enabled us to hypothesize a set of ecological preferences. Wild peach palm is best adapted to Ultisols (Acrisols in open forests across the Arc of Fire and westward into the more humid western Amazonia. Populations are generally small (fewer than 10 plants on slopes above watercourses. In northern Mato Grosso and southern Pará soybean fields and pastures now occupy numerous areas where RADAM identified wild peach palm. The controversial BR-163 Highway is already eroding wild peach palm as deforestation expands. CONCLUSIONS/SIGNIFICANCE: Many of these populations are now isolated by increasing forest fragmentation, which will lead to decreased reproduction via inbreeding depression and eventual extinction even without complete deforestation. Federal conservation areas are less numerous in the Arc of Fire than in other parts of Brazilian Amazonia, although there are indigenous lands; these conservation areas contain viable populations of wild peach palm and require better protection than they are currently receiving. Ex situ conservation of these populations is not viable given the relative lack of importance of domesticated peach palm and the difficulty of maintaining even economically interesting genetic resources.

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

Science.gov (United States)

Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Characterization of Amazon fibers of the peach palm, balsa, and babassu by XDR, TGA and NMR

International Nuclear Information System (INIS)

Martins, Maria A.; Marconcini, Jose M.; Morelli, Carolina L.; Marinelli, Alessandra L.; Bretas, Rosario E.S.

2011-01-01

The aim of this work was to present the results by testing X-ray diffraction (XRD), thermogravimetric analysis (TG), nuclear magnetic resonance (NMR) and determining the moisture content of the peach palm, balsa and babassu fibers for assessing the feasibility of composite materials. The fibers of peach palm, balsa and babassu showed characteristic chemical structure of lignocellulosic material, and good thermal stability up to 220 deg C. The fiber with the highest crystallinity index (Ic) is the peach palm (72%) and the less crystalline is the babassu (37%), while the balsa fibers have Ic equal to 64%. The results have shown that these fibers can be used in the manufacture of composite materials. (author)

Investigation of fruit irradiation: bibliographical review; Investigacion de irradiacion de frutas: revision bibliografica

Energy Technology Data Exchange (ETDEWEB)

Luna C, P C

1991-01-15

It was carried out a bibliographical review that embraces the years 1984-1987, on the relating works to the irradiation of some fruits like the apple, date, peach, plum, cherry, papaya, grape, banana, pear and strawberry. The purpose is to have a reference on the doses and the conditions used by several investigators for some fruits, as for its disinfestation and extension of shelf life. (Author)

NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT

Directory of Open Access Journals (Sweden)

Yu. Yu. Zabalueva

2016-01-01

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

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

Science.gov (United States)

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

1999-10-01

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

A one-step multiplex RT-PCR assay for simultaneous detection of four viruses that infect peach.

Science.gov (United States)

Yu, Y; Zhao, Z; Jiang, D; Wu, Z; Li, S

2013-10-01

A multiplex reverse transcription polymerase chain reaction (mRT-PCR) assay was developed to enable the simultaneous detection and differentiation of four viruses that infect peach, namely Apple chlorotic leaf spot virus (ACLSV), Cherry green ring mottle virus (CGRMV), Prunus necrotic ringspot virus (PNRSV) and Apricot pseudo-chlorotic leaf spot virus (APCLSV). In this study, four pairs of primers, one specific for each virus, were designed; the corresponding PCR products were 632, 439, 346 and 282 bp in length for ACLSV, CGRMV, PNRSV and APCLSV, respectively, and the fragments could be distinguished clearly by agarose gel electrophoresis. The sensitivity and specificity of the method were tested using individual RT-PCR and enzyme-linked immunosorbent assay (ELISA), and the identity of the RT-PCR amplification products was also confirmed by DNA sequencing. The results of RT-PCR and ELISA, along with batch detection using samples collected from peach orchards, revealed that this rapid and simple technique is an effective way to identify the four viruses simultaneously. The mRT-PCR assay described in this study was developed for the simultaneous detection of four peach viruses from infected peach samples is reliable and sensitive. In contrast to conventional uniplex RT-PCR, mRT-PCR is more efficient, reducing costs, time and handling when testing large numbers of samples. This rapid and simple method is useful for large-scale surveys of viruses that infect peach. © 2013 The Society for Applied Microbiology.

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

Science.gov (United States)

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

2017-12-01

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

Study of tritium permeation through Peach Bottom Steam Generator tubes

International Nuclear Information System (INIS)

Yang, L.; Baugh, W.A.; Baldwin, N.L.

1977-06-01

The report describes the equipment developed, samples tested, procedures used, and results obtained in the tritium permeation tests conducted on steam generator tubing samples which were removed from the Peach Bottom Unit No. 1 reactor

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

Science.gov (United States)

Ma, Xianyong; Jiang, Zongyong; Lai, Chaoqiang

2016-01-01

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

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Directory of Open Access Journals (Sweden)

Zhuang Li KANG

Full Text Available Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G' values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

Activity of pectin methyl esterase during blanching of peaches

NARCIS (Netherlands)

Tijskens, L.M.M.; Rodis, P.S.; Hertog, M.L.A.T.M.; Proxenia, N.; Dijk, van C.

1999-01-01

The activity of pectin methyl esterase (PE) in peaches during blanching treatments was modelled and analyzed. It was postulated that the enzyme exists in two configurations, one bound and one soluble. The bound configuration can be converted into the soluble configuration. These two configurations

Industrial development of beef and pork cecina with different flavors

Directory of Open Access Journals (Sweden)

Francisco A. Nuñez-Gonzalez

2013-12-01

Full Text Available Cecina used traditional technique for salting and preserving meat as well as to impart flavor; however, addition of spices is a viable alternative to diversify the flavors of the product. The objective of this research was to develop beef and pork cecina of flavors and evaluate lipid oxidation after 30 days of storage. Beef and pork cecina were distributed independently in four treatments: Formulation 1 or base (10.7% salt, 1.3% sugar, 0.5% nitrite and seasoning 0.1%; formulation 2, base plus 10 g of mixture of coriander, celery, parsley dehydrated/kg meat; formulation 3, base plus 10 g dry mirasol chilli/kg of meat and liquid smoke (2 mL/L and formulation 4, base plus 0.80 mL of essential oregano oil/L. Beef cecina was dried at 80 °C for 150 minutes and pork cecina for 180 minutes until these achieved a water activity (aw of 0.75. Beef cecina was packaged in cellophane bag, while for pork cecina in vacuum bags. Lipid oxidation was determined using thiobarbituric acid test (TBA. The results revealed that only beef cecina presented fat rancidity.

Color changes of vienna sausage by gamma irradiation

International Nuclear Information System (INIS)

Kume, Tamikazu; Aoki, Shohei; Sato, Tomotaro

1978-01-01

Color change of vienna sausage induced by gamma irradiation was investigated. Discoloration of irradiated vienna sausage was evaluated by use of the color difference meter and sensory test. The discoloration by irradiation was influenced by oxygen contents in packing pouches. In the case of commercial vienna sausage, significant difference from unirradiated control by 99% of probability was recognized at the doses of 1.0 Mrad in nitrogen, 0.5 Mrad in air and 0.3 Mrad in oxygen, respectively. The color change of the specially prepared vienna sausage (40% pork, 40% mutton, 20% beef, and no additional preservatives) was less than that of the commercial one. The absorbance at 540 nm of extracts from vienna sausages with 80% acetone decreased with increasing irradiation dose and oxygen content. While, change in absorbance at 340 nm was practically unaffected by the oxygen concentration. These results suggest that the degradation of nitroso-heme complex by irradiation causes mainly the discoloration of vienna sausage. (auth.)

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

NARCIS (Netherlands)

Wenzhao, M.

2008-01-01

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

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

OpenAIRE

Ji, Chen

2012-01-01

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

Investigation of energy inputs for peach production using sensitivity analysis in Iran

International Nuclear Information System (INIS)

Royan, Mahsa; Khojastehpour, Mehdi; Emadi, Bagher; Mobtaker, Hassan Ghasemi

2012-01-01

Highlights: ► We investigated energy use and inputs–output relationship in peach production. ► Total energy consumption in peach production was 37536.96 MJ ha −1 . ► Diesel fuel with about (26.32%) was the major energy consumer. ► Energy use efficiency and energy productivity were 0.55 and 0.29 kg MJ −1 . ► The machinery energy was the most significant input affecting the output level. - Abstract: The purpose of this research was to investigate the energy balance between the energy inputs and yield in peach production in Golestan province of Iran as a case study. The results showed that total energy consumption in peach production was 37536.96 MJ ha −1 where the diesel fuel with about (26.32%) was the major energy consumer. The direct energy shared about (50.98%) whereas the indirect energy did (49.02%). Energy use efficiency, energy productivity, specific energy and net energy were 0.55, 0.29 kg MJ −1 , 3.41 MJ kg −1 and −16642.03 MJ ha −1 , respectively. Econometric assessment results revealed that the energy inputs of human labor, machinery, diesel fuel, chemical fertilizers and farm yard manure had significant influence on the yield. The impact of human labor energy (1.36) was found as the highest among the other input parameters. Sensitivity analysis indicated that the MPP value of energy inputs was between −2.8 and 11.31. Also the MPP value of human labor was the highest, followed by diesel fuel and farm yard manure energy inputs, respectively.

HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums.

Science.gov (United States)

Tomás-Barberán, F A; Gil, M I; Cremin, P; Waterhouse, A L; Hess-Pierce, B; Kader, A A

2001-10-01

The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected and quantified. White and yellow flesh nectarines and peaches, and yellow and red plums, were analyzed at two different maturity stages with consideration of both peel and flesh tissues. HPLC-MS analyses allowed the identification of procyanidin dimers of the B- and A-types, as well as the presence of procyanidin trimers in plums. As a general rule, the peel tissues contained higher amounts of phenolics, and anthocyanins and flavonols were almost exclusively located in this tissue. No clear differences in the phenolic content of nectarines and peaches were detected or between white flesh and yellow flesh cultivars. There was no clear trend in phenolic content with ripening of the different cultivars. Some cultivars, however, had a very high phenolic content. For example, the white flesh nectarine cultivar Brite Pearl (350-460 mg/kg hydroxycinnamates and 430-550 mg/kg procyanidins in flesh) and the yellow flesh cv. Red Jim (180-190 mg/kg hydroxycinnamates and 210-330 mg/kg procyanidins in flesh), contained 10 times more phenolics than cultivars such as Fire Pearl (38-50 mg/kg hydroxycinnamates and 23-30 mg/kg procyanidins in flesh). Among white flesh peaches, cultivars Snow King (300-320 mg/kg hydroxycinnamates and 660-695 mg/kg procyanidins in flesh) and Snow Giant (125-130 mg/kg hydroxycinnamates and 520-540 mg/kg procyanidins in flesh) showed the highest content. The plum cultivars Black Beaut and Angeleno were especially rich in phenolics.

Commercial developments in food irradiation in North America

International Nuclear Information System (INIS)

Fraser, F.

1997-01-01

The 1990 s mark significant progress in the commercialization of food irradiation in the USA. This progress is, to a large extent, the result of a long list of approvals by the US Food and Drug Administration (FDA), which started in earnest in 1986 by the approval of pork, fruits, vegetables, grains, enzymes and dry ingredients. With the establishment of the first dedicated food irradiator in Florida and the subsequent approval by FDA and USDA of fresh and frozen raw poultry, as well as the pending approvals of red meat and seafood, combine into a complete set of positive conditions for a successful commercial launch. (Author)

Commercial developments in food irradiation in North America

Energy Technology Data Exchange (ETDEWEB)

Fraser, F [MDS Nordion International Inc. 447 March Road, Kanata, Ontario K2k 1x8 (Canada)

1998-12-31

The 1990 s mark significant progress in the commercialization of food irradiation in the USA. This progress is, to a large extent, the result of a long list of approvals by the US Food and Drug Administration (FDA), which started in earnest in 1986 by the approval of pork, fruits, vegetables, grains, enzymes and dry ingredients. With the establishment of the first dedicated food irradiator in Florida and the subsequent approval by FDA and USDA of fresh and frozen raw poultry, as well as the pending approvals of red meat and seafood, combine into a complete set of positive conditions for a successful commercial launch. (Author)

Commercial developments in food irradiation in North America

Energy Technology Data Exchange (ETDEWEB)

Fraser, F. [MDS Nordion International Inc. 447 March Road, Kanata, Ontario K2k 1x8 (Canada)

1997-12-31

The 1990 s mark significant progress in the commercialization of food irradiation in the USA. This progress is, to a large extent, the result of a long list of approvals by the US Food and Drug Administration (FDA), which started in earnest in 1986 by the approval of pork, fruits, vegetables, grains, enzymes and dry ingredients. With the establishment of the first dedicated food irradiator in Florida and the subsequent approval by FDA and USDA of fresh and frozen raw poultry, as well as the pending approvals of red meat and seafood, combine into a complete set of positive conditions for a successful commercial launch. (Author)

Primary coolant chemistry of the Peach Bottom and Fort St. Vrain high-temperature gas-cooled reactors

International Nuclear Information System (INIS)

Burnette, R.D.; Baldwin, N.L.

1980-11-01

The chemical impurities in the primary coolants of the Peach Bottom and Fort St. Vrain reactors are discussed. The impurity mixtures in the two plants were quite different because the sources of the impurities were different. In the Peach Bottom reactor, the impurities were dominated by H 2 and CH 4 , which are decomposition products of oil. In the Fort St. Vrain reactor, there were high levels of CO, CO 2 , and H 2 O. Although oil ingress at Peach Bottom created carbon deposits on virtually all surfaces, its effect on reactor operation was negligible. Slow outgassing of water from the thermal insulation at Fort St. Vrain caused delays in reactor startup. The overall graphite oxidation in both plants was negligible

Primary coolant chemistry of the Peach Bottom and Fort St. Vrain high temperature gas-cooled reactors

International Nuclear Information System (INIS)

Burnette, R.D.; Baldwin, N.L.

1981-01-01

The chemical impurities in the primary coolants of the Peach Bottom and Fort St. Vrain reactors are discussed. The impurity mixtures in the two plants were quite different because the sources of the impurities were different. In the Peach Bottom reactor, the impurities were dominated by H 2 and CH 4 , which are decomposition products of oil. In the Fort St. Vrain reactor, there were high levels of CO, CO 2 , and H 2 O. Although oil ingress at Peach Bottom created carbon deposits on virtually all surfaces, its effect on reactor operation was negligible. Slow outgassing of water from the thermal insulation at Fort St. Vrain caused delays in reactor startup. The overall graphite oxidation in both plants was negligible. (author)

Characterising root density of peach trees in a semi-arid Chernozem to increase plant density

Science.gov (United States)

Paltineanu, Cristian; Septar, Leinar; Gavat, Corina; Chitu, Emil; Oprita, Alexandru; Moale, Cristina; Calciu, Irina; Vizitiu, Olga; Lamureanu, Gheorghe

2016-01-01

The available information on root system in fully mature peach orchards in semi-arid regions is insufficient. This paper presents a study on the root system density in an irrigated peach orchard from Dobrogea, Romania, using the trench technique. The old orchard has clean cultivation in inter-row and in-row. The objectives of the study were to: test the hypothesis that the roots of fully mature peach trees occupy the whole soil volume; find out if root repulsive effect of adjacent plants occurred for the rootstocks and soil conditions; find relationships between root system and soil properties and analyse soil state trend. Some soil physical properties were significantly deteriorated in inter-row versus in-row, mainly due to soil compaction induced by technological traffic. Density of total roots was higher in-row than inter-row, but the differences were not significant. Root density decreased more intensely with soil depth than with distance from tree trunks. Root density correlated with some soil properties. No repulsive effect of the roots of adjacent peach trees was noted. The decrease of root density with distance from trunk can be used in optimising tree arrangement. The conclusions could also be used in countries with similar growth conditions.

75 FR 3694 - Radio Broadcasting Services, Peach Springs, Arizona

Science.gov (United States)

2010-01-22

...., Fletcher, Heald & Hildreth, PLC, 1300 N. 17th Street - Eleventh Floor, Arlington, Virginia 22209 (Counsel... website, http://www.bcpiweb.com >. The proposed channel at Peach Springs is part of a hybrid application and rulemaking proceeding. In the application (File No. BNPH-20091016ADO), Cochise Media Licenses, the...

Effect of the addition of peach palm (Bactris gasipaes peel flour on the color and sensory properties of cakes

Directory of Open Access Journals (Sweden)

Jader MARTÍNEZ-GIRÓN

Full Text Available Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w, including a control (tartrazine. Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L* and hue angle (h°, while the values of browning index (BI and color change (ΔE* increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.

Appraisal of genetic diversity of different peach cultivars and genotypes through rapd markers

International Nuclear Information System (INIS)

Bakht, J.; Jamal, N.; Shafi, M

2012-01-01

The present study was amid to investigate the genetic diversity of twenty peach cultivars and genotypes by RAPD primers at the Institute of Biotechnology and Genetic Engineering, KPK Agricultural University Peshawar. The result indicated that fifteen primers (GLCO9, GLC20, GLA20, GLA13, GLB10, GLB20, GLB06, GLB19, GLA19, GLB19, GLD16, GLB15, GLA15, GLB12, GLB11) gave genetic distance among the peach cultivars and genotypes under study by PCR amplification. Average genetic diversity (estimated as genetic distance) ranged between 12 and 58%. The molecular size of most of the bands were from 150 bp to 1000 bp. Based on dendrogram analysis, Khyber 1 and Khyber 2 was grouped in cluster A, and Tex-A6-69 and BY-8-135 in cluster B, Candan and 6A were most closely related cultivars and genotypes among the 20 peach cultivars and genotypes while Lering, Flam crest, Tex x-9, early grand and Floradaking were distinctly grouped when compared with the rest of population. (author)

Non-destructive grading of peaches by near-infrared spectrometry

Science.gov (United States)

Carlomagno, G.; Capozzo, L.; Attolico, G.; Distante, A.

2004-12-01

This paper describes an experimental study on non-destructive methods for sorting peaches according to their degree of ripeness. The method is based on near-infrared (NIR) transmittance spectrometry in the region between 730 and 900 nm. It estimates the ripeness in terms of internal sugar content and firmness. A station for acquiring the NIR signal has been designed and realized, carefully choosing between several options for each component. Four different stations have been realized and compared during the experimental phase. The signals acquired by the station have been pre-processed using a noise-reducing method based on a packets-wavelet transform. In addition, an outlier detection technique has been applied for identifying irregular behaviors inside each of the considered classes. Finally, a minimum distance classifier estimates the grade of each experimental data. The results obtained in classification show that this early version of the station enables the correct discrimination of peaches with a percentage of 82.5%.

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

DEFF Research Database (Denmark)

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

1994-01-01

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

Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins

Science.gov (United States)

Altemimi, Ammar; Watson, Dennis G.; Choudhary, Ruplal; Dasari, Mallika R.; Lightfoot, David A.

2016-01-01

The ultrasound-assisted extraction (UAE) method was used to optimize the extraction of phenolic compounds from pumpkins and peaches. The response surface methodology (RSM) was used to study the effects of three independent variables each with three treatments. They included extraction temperatures (30, 40 and 50°C), ultrasonic power levels (30, 50 and 70%) and extraction times (10, 20 and 30 min). The optimal conditions for extractions of total phenolics from pumpkins were inferred to be a temperature of 41.45°C, a power of 44.60% and a time of 25.67 min. However, an extraction temperature of 40.99°C, power of 56.01% and time of 25.71 min was optimal for recovery of free radical scavenging activity (measured by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) reduction). The optimal conditions for peach extracts were an extraction temperature of 41.53°C, power of 43.99% and time of 27.86 min for total phenolics. However, an extraction temperature of 41.60°C, power of 44.88% and time of 27.49 min was optimal for free radical scavenging activity (judged by from DPPH reduction). Further, the UAE processes were significantly better than solvent extractions without ultrasound. By electron microscopy it was concluded that ultrasonic processing caused damage in cells for all treated samples (pumpkin, peach). However, the FTIR spectra did not show any significant changes in chemical structures caused by either ultrasonic processing or solvent extraction. PMID:26885655

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

Science.gov (United States)

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

2010-02-01

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

Relationship between endogenous hormonal content and somatic organogenesis in callus of peach (Prunus persica L. Batsch) cultivars and Prunus persica×Prunus dulcis rootstocks.

Science.gov (United States)

Pérez-Jiménez, Margarita; Cantero-Navarro, Elena; Pérez-Alfocea, Francisco; Le-Disquet, Isabel; Guivarc'h, Anne; Cos-Terrer, José

2014-05-01

The relationship between endogenous hormones content and the induction of somatic peach plant was studied. To induce multiple shoots from callus derived from the base of stem explants of the scion cultivars 'UFO-3', 'Flariba' and 'Alice Bigi', and the peach×almond rootstocks 'Garnem' and 'GF677', propagated plants were cultured on Murashige and Skoog salts augmented with 0.1mgL(-1) of indolebutyric acid, 1mgL(-1) of 6-benzylaminopurine and 3% sucrose. The highest regeneration rate was obtained with the peach×almond rootstocks. Endogenous levels of abscisic acid (ABA), indole-3-acetic acid (IAA), zeatin (Z), zeatin riboside (ZR), ethylene precursor 1-aminocyclopropane-1-carboxylic acid (ACC), salicylic acid (SA), and jasmonic acid (JA) were analyzed in the organogenic callus. Lower levels of several hormones, namely Z, ZR, ABA, and ACC were found in the peach×almond rootstock compared to peach cultivars, while IAA and SA presented inconclusive returns. These results suggest that the difference in somatic organogenesis capacity observed in peach and peach×almond hybrids is markedly affected by the endogenous hormonal content of the studied genotypes. Copyright © 2014 Elsevier GmbH. All rights reserved.

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

Science.gov (United States)

2013-03-12

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

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

Science.gov (United States)

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

2016-09-01

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

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

DEFF Research Database (Denmark)

Nielsen, Niels Asger

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

Comparative Transcriptome and Microscopy Analyses Provide Insights into Flat Shape Formation in Peach (Prunus persica

Directory of Open Access Journals (Sweden)

Jian Guo

2018-01-01

Full Text Available Fruit shape is an important external characteristic that consumers use to select preferred fruit cultivars. In peach, the flat fruit cultivars have become more and more popular worldwide. Genetic markers closely linking to the flat fruit trait have been identified and are useful for marker-assisted breeding. However, the cellular and genetic mechanisms underpinning flat fruit formation are still poorly understood. In this study, we have revealed the differences in fruit cell number, cell size, and in gene expression pattern between the traditional round fruit and modern flat fruit cultivars. Flat peach cultivars possessed significantly lower number of cells in the vertical axis because cell division in the vertical direction stopped early in the flat fruit cultivars at 15 DAFB (day after full bloom than in round fruit cultivars at 35 DAFB. This resulted in the reduction in vertical development in the flat fruit. Significant linear relationship was observed between fruit vertical diameter and cell number in vertical axis for the four examined peach cultivars (R2 = 0.9964 at maturation stage, and was also observed between fruit vertical diameter and fruit weight (R2 = 0.9605, which indicated that cell number in vertical direction contributed to the flat shape formation. Furthermore, in RNA-seq analysis, 4165 differentially expressed genes (DEGs were detected by comparing RNA-seq data between flat and round peach cultivars at different fruit development stages. In contrast to previous studies, we discovered 28 candidate genes potentially responsible for the flat shape formation, including 19 located in the mapping site and 9 downstream genes. Our study indicates that flat and round fruit shape in peach is primarily determined by the regulation of cell production in the vertical direction during early fruit development.

Micropropagation of peach rootstocks and cultivars.

Science.gov (United States)

Balla, Ildikó; Mansvelt, Lucienne

2013-01-01

Peach (Prunus persica (L.) Batsch) is one of the most popular stone fruits, commercially produced largely in Mediterranean and, to a lesser extent, in continental climatic conditions. Several breeding programs with different aims release annually large numbers of new cultivars. Micropropagation offers a suitable method to provide the growers of sufficient quantities of rootstocks, as well as of pathogen-free planting material of old and new cultivars.An effective four-step micropropagation procedure for cultivar and rootstock production is described here, based on the use of modified MS and WPM media. The health status of the initial shoot tips is very important, also because the growth and proliferation rate of shoot cultures from virus-infected clones are generally very poor. Proliferation and elongation phases depend on the major macro-elements, as well as the content and ratio of plant growth regulators. It is important to grow the cultures at 22°C, as hyperhydricity may develop at higher temperatures. Although sucrose is the most common carbon source used during proliferation and rooting, for some peach cultivars and rootstocks the replacement of sucrose (10 g/L) with glucose (20 g/L) in the rooting medium improves the rooting and survival rates of plants in the acclimatization phase. The rooting rate of the rootstock "Cadaman" is improved with the chelated form of iron FeEDDHA at 150 mg/L. Rooted plants are acclimatized in greenhouse under high humidity conditions.

Procedural Priorities of the Pork Loin Supply Chain

Directory of Open Access Journals (Sweden)

Matheus Dhein Dill

2014-04-01

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

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

Science.gov (United States)

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

2017-02-01

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

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

Directory of Open Access Journals (Sweden)

Lian F Thomas

2017-02-01

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

Deficit irrigation of peach trees to reduce water consumption

Science.gov (United States)

Lack of water is a major limiting factor for production tree fruits such as peaches in the San Joaquin Valley of California and many other arid- or semi-arid regions in the world. Deficit irrigation can be used in some cropping systems as a water resource management strategy to reduce non-productiv...

Version VI of the ESTree db: an improved tool for peach transcriptome analysis

Science.gov (United States)

Lazzari, Barbara; Caprera, Andrea; Vecchietti, Alberto; Merelli, Ivan; Barale, Francesca; Milanesi, Luciano; Stella, Alessandra; Pozzi, Carlo

2008-01-01

Background The ESTree database (db) is a collection of Prunus persica and Prunus dulcis EST sequences that in its current version encompasses 75,404 sequences from 3 almond and 19 peach libraries. Nine peach genotypes and four peach tissues are represented, from four fruit developmental stages. The aim of this work was to implement the already existing ESTree db by adding new sequences and analysis programs. Particular care was given to the implementation of the web interface, that allows querying each of the database features. Results A Perl modular pipeline is the backbone of sequence analysis in the ESTree db project. Outputs obtained during the pipeline steps are automatically arrayed into the fields of a MySQL database. Apart from standard clustering and annotation analyses, version VI of the ESTree db encompasses new tools for tandem repeat identification, annotation against genomic Rosaceae sequences, and positioning on the database of oligomer sequences that were used in a peach microarray study. Furthermore, known protein patterns and motifs were identified by comparison to PROSITE. Based on data retrieved from sequence annotation against the UniProtKB database, a script was prepared to track positions of homologous hits on the GO tree and build statistics on the ontologies distribution in GO functional categories. EST mapping data were also integrated in the database. The PHP-based web interface was upgraded and extended. The aim of the authors was to enable querying the database according to all the biological aspects that can be investigated from the analysis of data available in the ESTree db. This is achieved by allowing multiple searches on logical subsets of sequences that represent different biological situations or features. Conclusions The version VI of ESTree db offers a broad overview on peach gene expression. Sequence analyses results contained in the database, extensively linked to external related resources, represent a large amount of

An integrated approach for increasing breeding efficiency in apple and peach in Europe.

Science.gov (United States)

Laurens, Francois; Aranzana, Maria José; Arus, Pere; Bassi, Daniele; Bink, Marco; Bonany, Joan; Caprera, Andrea; Corelli-Grappadelli, Luca; Costes, Evelyne; Durel, Charles-Eric; Mauroux, Jehan-Baptiste; Muranty, Hélène; Nazzicari, Nelson; Pascal, Thierry; Patocchi, Andrea; Peil, Andreas; Quilot-Turion, Bénédicte; Rossini, Laura; Stella, Alessandra; Troggio, Michela; Velasco, Riccardo; van de Weg, Eric

2018-01-01

Despite the availability of whole genome sequences of apple and peach, there has been a considerable gap between genomics and breeding. To bridge the gap, the European Union funded the FruitBreedomics project (March 2011 to August 2015) involving 28 research institutes and private companies. Three complementary approaches were pursued: (i) tool and software development, (ii) deciphering genetic control of main horticultural traits taking into account allelic diversity and (iii) developing plant materials, tools and methodologies for breeders. Decisive breakthroughs were made including the making available of ready-to-go DNA diagnostic tests for Marker Assisted Breeding, development of new, dense SNP arrays in apple and peach, new phenotypic methods for some complex traits, software for gene/QTL discovery on breeding germplasm via Pedigree Based Analysis (PBA). This resulted in the discovery of highly predictive molecular markers for traits of horticultural interest via PBA and via Genome Wide Association Studies (GWAS) on several European genebank collections. FruitBreedomics also developed pre-breeding plant materials in which multiple sources of resistance were pyramided and software that can support breeders in their selection activities. Through FruitBreedomics, significant progresses were made in the field of apple and peach breeding, genetics, genomics and bioinformatics of which advantage will be made by breeders, germplasm curators and scientists. A major part of the data collected during the project has been stored in the FruitBreedomics database and has been made available to the public. This review covers the scientific discoveries made in this major endeavour, and perspective in the apple and peach breeding and genomics in Europe and beyond.

Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

International Nuclear Information System (INIS)

Kim, I.S.; Jo, C.; Lee, K.H.; Lee, E.J.; Ahn, D.U.; Kang, S.N.

2012-01-01

The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a ⁎ ), yellowness (CIE b ⁎ ), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p ⁎ values (lightness) were lower than those of the non-irradiated control (p ⁎ , CIE a ⁎ and CIE b ⁎ -value of samples were not significantly influenced by irradiation. The CIE a ⁎ , and CIE b ⁎ -values of samples irradiated at 2 and 4 kGy decreased with the increase of storage time. The VBN, TBARS, and CIE L ⁎ -values of samples irradiated at 4 kGy were not changed significantly during refrigerated storage for 90 days (p>0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p<0.01) than those with lower irradiation doses. At the end of storage, the TPC, coliform, and LAB in the samples were not increased after irradiation at 1, 0.5 and 1 kGy, respectively. TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. In addition, no coliform bacteria were found in samples irradiated at 1 kGy during refrigerated storage. Sensory evaluation indicated that the rancid flavor of samples irradiated at 4 kGy was significantly higher, but aroma and taste scores were lower than those of the control at Day 3 of storage. Irradiation of dry fermented sausages at 2 kGy was the best conditions to prolong the shelf-life and decrease the rancid flavor without significant quality deterioration. - Highlights: ► Effect of gamma irradiation on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. ► At Day 90, the TPC, coliform, and LAB in the dry fermented sausages were not increased after irradiation at 2, 0.5 and 4 kGy, respectively. ► TPC and LAB were not detected in

Status of food irradiation in Brazil

International Nuclear Information System (INIS)

Kikuchi, O.K.

1996-01-01

Research on food irradiation in Brazil started in 1968 at the Center of Nuclear Energy for Agriculture (CENA), Piracicaba, Sao Paulo. At the Institute of Nuclear and Energy Research (IPEN-CNEN/SP), Sao Paulo, Sao Paulo, research on detection of irradiated foods is in progress. In 1973, the Brazilian government established a regulation about food irradiation. Nowadays, the products authorized to be irradiated are: rice, poultry, fish and fish products, potatoes, onions, avocados, persimmons, pineapples, wheat flour, maize, beans, spices, tomatoes, guavas, oranges, lemons, strawberries, mangoes, melons and papayas. The other recommended products to be approved in the future are: acerolas, apples, beans (dose > 1 kGy), beef, blueberries, cherries, cheeses, coffee, figs, fresh guaranas, garlics, grapefruits, grapes, mushrooms, nuts and pork. Today, there is only one commercial facility for irradiation services in the country, the Empresa Brasileira de Radiacoes Ltda. (EMBRARAD). This company operates a Nordion JS-7500 irradiator, with a present activity of about 1,000 kCi, designed for sterilizing medical devices. It also irradiates spices, dried foods, gemstones, cosmetics, wood and raw materials for pharmaceuticals. The plant operates 24 hours a day and the spices and dried foods represent 15% of the business. Powder of guarana seeds is irradiated also for exportation. There are two other commercial facilities for radiation sterilization in Brazil, operating exclusively for their own production. (J.P.N.)

Test marketing and consumer acceptance of irradiated meat products

International Nuclear Information System (INIS)

Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

2001-01-01

This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

Breeding in peach, cherry and plum: from a tissue culture, genetic, transcriptomic and genomic perspective

Directory of Open Access Journals (Sweden)

Basilio Carrasco

2013-01-01

Full Text Available This review is an overview of traditional and modern breeding methodologies being used to develop new Prunus cultivars (stone fruits with major emphasis on peach, sweet cherry and Japanese plum. To this end, common breeding tools used to produce seedlings, including in vitro culture tools, are discussed. Additionally, the mechanisms of inheritance of many important agronomical traits are described. Recent advances in stone fruit transcriptomics and genomic resources are providing an understanding of the molecular basis of phenotypic variability as well as the identification of allelic variants and molecular markers. These have potential applications for understanding the genetic diversity of the Prunus species, molecular marker-assisted selection and transgenesis. Simple Sequence Repeat (SSR and Single Nucleotide Polymorphism (SNPs molecular markers are described as useful tools to describe genetic diversity in peach, sweet cherry and Japanese plum. Additionally, the recently sequenced peach genome and the public release of the sweet cherry genome are discussed in terms of their applicability to breeding programs

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.

Tundetargad meeskonnad on head suhtekorraldajad / Mare Pork

Index Scriptorium Estoniae

Pork, Mare

2003-01-01

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

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

Science.gov (United States)

2013-03-08

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

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

Directory of Open Access Journals (Sweden)

Diana Constanza Beltrán Hernández

2014-05-01

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

Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham.

Science.gov (United States)

Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Lee, Hyun-Joo; Choi, Yang-Il

2014-01-01

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (pham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (pham, compared with the addition of phosphates (pham.

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

Science.gov (United States)

Denver, Sigrid; Sandøe, Peter; Christensen, Tove

2017-07-01

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

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

Directory of Open Access Journals (Sweden)

J. H. Choe

2015-06-01

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

Gas exchanges in peach palms as a function of the spad chlorophyll meter readings

Directory of Open Access Journals (Sweden)

Maria Luiza Sant'anna Tucci

2011-10-01

Full Text Available The close relationship between the chlorophyll-meters readings and the total chlorophyll and nitrogen contents in leaves, has allowed their evaluation both in annual and perennial species. Besides, some physiological events such as the CO2 assimilation have also been estimated by chlorophyll meters. This work was carried out aiming to evaluate the gas exchanges of peach palms as a function of the chlorophyll SPAD-Meter readings. Three year-old peach palms from Yurimaguas, Peru were studied in Ubatuba, SP, Brazil, spaced 2 x 1 m in area under a natural gradient of organic matter which allowed four plots to be considered, according to the peach palms leaves colors, from light yellow to dark green. The SPAD readings and the stomatal frequency of leaflets were evaluated. The photosynthetic photon flux density (PPFD, μmol m-2 s-1, the leaf temperature (Tleaf, ºC, the CO2 assimilation (A, μmol m-2 s-1, the stomatal conductance (g s, mol m-2 s-1, the transpiration (E, mmol m-2 s-1 and the intercellular CO2 concentration (Ci, μmol mol-1 were evaluated with a portable infrared gas analyzer (LCA-4, ADC BioScientific Ltd., Great Amwell, U.K.. A linear increase in the CO2 assimilation as a function of the SPAD readings (y = -0.34 + 0.19x, R² = 0.99, indicates that they can be a rapid and cheap complementary method to evaluate in peach palms some important physiological events, such as CO2 assimilation.

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

Science.gov (United States)

2011-08-01

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

Identification of differentially expressed genes associated with changes in the morphology of Pichia fermentans on apple and peach fruit.

Science.gov (United States)

Fiori, Stefano; Scherm, Barbara; Liu, Jia; Farrell, Robert; Mannazzu, Ilaria; Budroni, Marilena; Maserti, Bianca E; Wisniewski, Michael E; Migheli, Quirico

2012-11-01

Pichia fermentans (strain DISAABA 726) is an effective biocontrol agent against Monilinia fructicola and Botrytis cinerea when inoculated in artificially wounded apple fruit but is an aggressive pathogen when inoculated on wounded peach fruit, causing severe fruit decay. Pichia fermentans grows as budding yeast on apple tissue and exhibits pseudohyphal growth on peach tissue, suggesting that dimorphism may be associated with pathogenicity. Two complementary suppressive subtractive hybridization (SSH) strategies, that is, rapid subtraction hybridization (RaSH) and PCR-based subtraction, were performed to identify genes differentially expressed by P. fermentans after 24-h growth on apple vs. peach fruit. Gene products that were more highly expressed on peach than on apple tissue, or vice versa, were sequenced and compared with available yeast genome sequence databases. Several of the genes more highly expressed, when P. fermentans was grown on peach, were related to stress response, glycolysis, amino acid metabolism, and alcoholic fermentation but surprisingly not to cell wall degrading enzymes such as pectinases or cellulases. The dual activity of P. fermentans as both a biocontrol agent and a pathogen emphasizes the need for a thorough risk analysis of potential antagonists to avoid unpredictable results that could negatively impact the safe use of postharvest biocontrol strategies. © 2012 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.

Is home-based palliative care cost-effective? An economic evaluation of the Palliative Care Extended Packages at Home (PEACH) pilot.

Science.gov (United States)

McCaffrey, Nikki; Agar, Meera; Harlum, Janeane; Karnon, Jonathon; Currow, David; Eckermann, Simon

2013-12-01

The aim of this study was to evaluate the cost-effectiveness of a home-based palliative care model relative to usual care in expediting discharge or enabling patients to remain at home. Economic evaluation of a pilot randomised controlled trial with 28 days follow-up. Mean costs and effectiveness were calculated for the Palliative Care Extended Packages at Home (PEACH) and usual care arms including: days at home; place of death; PEACH intervention costs; specialist palliative care service use; acute hospital and palliative care unit inpatient stays; and outpatient visits. PEACH mean intervention costs per patient ($3489) were largely offset by lower mean inpatient care costs ($2450) and in this arm, participants were at home for one additional day on average. Consequently, PEACH is cost-effective relative to usual care when the threshold value for one extra day at home exceeds $1068, or $2547 if only within-study days of hospital admission are costed. All estimates are high uncertainty. The results of this small pilot study point to the potential of PEACH as a cost-effective end-of-life care model relative to usual care. Findings support the feasibility of conducting a definitive, fully powered study with longer follow-up and comprehensive economic evaluation.

Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage.

Science.gov (United States)

Yang, Chao; Qi, Yan; Zheng, Jiayi; Fan, X U; Liang, Peixin; Song, Cunjiang

2018-04-01

Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ε-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacterial growth was determined by culture-dependent and culture-independent analyses. Data indicated that all the preservatives were able to inhibit bacterial growth and extend the shelf life of pork. High-throughput sequencing of 16S ribosome cDNA indicated that Pseudomonas was inhibited under vacuum conditions, whereas facultative anaerobes ( Acinetobacter, Photobacterium, Brochothrix, and Myroides) were the most active genera in the spoiled pork. Photobacterium was further inhibited by each preservative. The inhibition of Acinetobacter, Photobacterium, and Myroides could be responsible for the extended shelf life of vacuum-packaged pork; they were effectively inhibited by KA, which also induced the longest shelf life. Moreover, 19 types of volatile organic compounds were detected. 3-Methylbutanol, 3-methylbutanol acetate, 2-butanone, toluene, benzeneacetaldehyde, dimethyl trisulfide, and acetoin were associated with spoilage. Furthermore, KA is a potential preservative in raw pork; because no phenol was detectable within 35 days, excessive intake of phenol induced by preservatives was avoided.

Irradiation of ice creams for immunosuppressed patients

International Nuclear Information System (INIS)

Adeil Pietranera, Maria S.; Narvaiz, Patricia; Horack, C.; Kairiyama, Eulogia; Gimenez, Palmira; Gronostajski, D.

2003-01-01

Immunosuppressed patients are very likely to acquire microbial food borne diseases, since due to illness, biological condition or situations generating risks, their natural defences are below what is considered as 'normal limits'. This makes their food intake very restricted, avoiding all those products that could be a source of microorganisms. Gamma radiation applied at sub-sterilizing doses represents a good choice in order to achieve 'clean' diets, and at the same time, it can widen the variety of available meals for these patients, allowing the inclusion of some products normally considered as 'high risk' due to their microbial load, but that can be nutritionally or psychologically adequate. One of these products is ice-cream, a minimally processed type of meal that does not suffer enough microbial inactivation during its processing. Particularly those from natural origin can carry undesirable contamination causing sometimes diseases to the consumer. For that reason, different ice-cream flavours (vanilla, raspberry, peach and milk jam) were exposed to an irradiation treatment at the 60 Co facility of the Ezeiza Atomic Centre. The delivered doses were 3, 6 and 9 kGy. Microbiological determinations were performed, together with sensory evaluations and some chemical analysis: acidity, peroxide value, ultraviolet and visible absorption, thin-layer chromatography and sugar determination, in order to find out if gamma radiation could be applied as a decontamination process without impairing quality. Water-based ice-creams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam), due to their differences in fat content. Gamma irradiation with 3 kGy reduced remarkably the microbial load of these ice-creams and eliminated pathogens without impairing their quality. (author)

Effect of controlled atmosphere on postharvest quality of 'Douradão' peaches

Directory of Open Access Journals (Sweden)

Ligia Regina Radomille de Santana

2011-03-01

Full Text Available This study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA with elevated CO2 and reduced O2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control was evaluated in order to extend the storage life of 'Douradão' peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and after 4 days, were the peaches quality characteristics were evaluated. The results showed that the use of CA during cold storage reduced weight loss and prevented postharvest decay. CA2 and CA3 treatments were effective in keeping good quality of 'Douradão' peaches during 28 days of cold storage, the ripe fruits showed reduced incidence of woolliness, adequate juiciness and flesh firmness. CA1 and Control treatments did not present marketable conditions after 14 days of cold storage.

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

Science.gov (United States)

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

2013-03-01

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

Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree

Directory of Open Access Journals (Sweden)

Andréa Menezes Lopes

2014-03-01

Full Text Available The thermal inactivation of yeast isolated from spoiled Jubileu peach puree and that of polyphenoloxidase (PPO and peroxidase (POD in cv. Jubileu, which is widely cultivated in southern Rio Grande do Sul state, Brazil, were studied. PPO and POD were extracted using the protein powder method and submitted to partial purification by precipitation followed by dialysis. The enzymatic activity was determined measuring the increase in absorbance at 420 nm for PPO and 470 nm for POD. The yeast used in this investigation was isolated from spoiled Jubileu peach puree at 22 °Brix, with total initial microbial count of 22 × 10² UFCmL- 1. Stock cultures were maintained on potato dextrose agar (PDA slants at 4 °C and pH 5 for later use for microbial growth. In all cases, kinetic analysis of the results suggests that the thermal inactivation was well described by a first-order kinetic model, and the temperature dependence was significantly represented by the Arrhenius law. Both enzymes were affected by heat denaturation, and PPO was more thermostable. PPO was also more thermosTable than the yeast isolated from peach puree. The D60-values were 1.53 and 1.87 min for PPO and yeast isolated from spoiled Jubileu peach puree, respectively.

Changes in antigenicity of porcine serum albumin in gamma-irradiated sausage extract by treatment with pepsin and trypsin

Energy Technology Data Exchange (ETDEWEB)

Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin [Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737 (Korea, Republic of); Lee, So-Young [Traditional Food Research Group, Korea Food Research Institute, Seongnam 463-746 (Korea, Republic of); Park, Jin-Gyu [Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongup 580-185 (Korea, Republic of); Lee, Ju-Woon [National Federation of Fisheries Cooperatives, Fisheries Economic Institute, Seoul 138-827 (Korea, Republic of); Byun, Myung-Woo [Department of Culinary Nutrition, Woosong University, Daejon 300-718 (Korea, Republic of); Ahn, Dong-Hyun, E-mail: dhahn@pknu.ac.kr [Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 608-737 (Korea, Republic of)

2011-11-15

Pork is known as an allergenic food with porcine serum albumin (PSA, 66 kDa) representing the major allergen. This study was conducted to investigate the change in antigenicity of PSA in gamma-irradiated sausage extract treated with pepsin and trypsin. Sausage products (A and B) were irradiated at 1, 3, 10, and 20 kGy. After irradiation, sausage proteins were extracted and digested with pepsin (1:200, 30 min) and trypsin (1:300, 5, 30, 60, 90, and 120 min). The binding ability of PSA in extracts of the irradiated sausages (A and B) decreased by over 3 kGy relative to the binding ability of PSA in extracts of intact sausages and showed no notable differences when the dose of radiation ranged from 3 to 20 kGy. After treatment with pepsin and trypsin, the binding ability of PSA in extracts of the irradiated sausages was decreased more relative to that of intact sausages and showed no significant differences when the period of trypsin treatment is increased or when the dose of irradiation is increased. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that there was no visible change in the intensity of the PSA band in extracts of the irradiated sausages. After pepsin and trypsin treatment, the intensity of PSA band faded with increasing doses of irradiation. In conclusion, antigenicity of PSA in pork sausages could be reduced by gamma irradiation. - Highlights: > Change in antigenicity of PSA in irradiated sausage extract (ISE) was examined. > Binding ability of PSA in ISE was decreased compared to intact extract. > Binding ability of PSA in ISE after enzyme treatments was also further decreased. > Intensity of PSA band in ISE after enzyme treatments became weak.

Changes in antigenicity of porcine serum albumin in gamma-irradiated sausage extract by treatment with pepsin and trypsin

International Nuclear Information System (INIS)

Kim, Koth-Bong-Woo-Ri; Song, Eu-Jin; Lee, So-Young; Park, Jin-Gyu; Lee, Ju-Woon; Byun, Myung-Woo; Ahn, Dong-Hyun

2011-01-01

Pork is known as an allergenic food with porcine serum albumin (PSA, 66 kDa) representing the major allergen. This study was conducted to investigate the change in antigenicity of PSA in gamma-irradiated sausage extract treated with pepsin and trypsin. Sausage products (A and B) were irradiated at 1, 3, 10, and 20 kGy. After irradiation, sausage proteins were extracted and digested with pepsin (1:200, 30 min) and trypsin (1:300, 5, 30, 60, 90, and 120 min). The binding ability of PSA in extracts of the irradiated sausages (A and B) decreased by over 3 kGy relative to the binding ability of PSA in extracts of intact sausages and showed no notable differences when the dose of radiation ranged from 3 to 20 kGy. After treatment with pepsin and trypsin, the binding ability of PSA in extracts of the irradiated sausages was decreased more relative to that of intact sausages and showed no significant differences when the period of trypsin treatment is increased or when the dose of irradiation is increased. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results indicated that there was no visible change in the intensity of the PSA band in extracts of the irradiated sausages. After pepsin and trypsin treatment, the intensity of PSA band faded with increasing doses of irradiation. In conclusion, antigenicity of PSA in pork sausages could be reduced by gamma irradiation. - Highlights: → Change in antigenicity of PSA in irradiated sausage extract (ISE) was examined. → Binding ability of PSA in ISE was decreased compared to intact extract. → Binding ability of PSA in ISE after enzyme treatments was also further decreased. → Intensity of PSA band in ISE after enzyme treatments became weak.

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

DEFF Research Database (Denmark)

Denver, Sigrid; Sandøe, Peter; Christensen, Tove

2017-01-01

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

Co-combustion of peach and apricot stone with coal in a bubbling fluidized bed

Energy Technology Data Exchange (ETDEWEB)

Atimtay, Aysel T.; Kaynak, Burcak [Department of Environmental Engineering, Middle East Technical University, Ankara 06531 (Turkey)

2008-02-15

In this study a bubbling fluidized bed combustor (BFBC) having an inside diameter of 102 mm and a height of 900 mm was used to investigate the co-combustion characteristics of peach and apricot stones produced as a waste from the fruit juice industry with coal. A lignite coal was used for co-combustion. On-line concentrations of O{sub 2}, CO, CO{sub 2}, SO{sub 2}, NO{sub X} and total hydrocarbons (C{sub m}H{sub n}) were measured in the flue gas during combustion experiments. Variations of emissions of various pollutants were studied by changing the operating parameters (excess air ratio, fluidization velocity, and fuel feed rate). Temperature distribution along the bed was measured with thermocouples. For co-combustion of apricot and peach fruit stones with a lignite coal, various ratios of biomass to coal ranging from 0 to 100 wt.% were tested. For the peach stone co-combustion tests, efficiencies are about 98% and for the apricot stone co-combustion tests, efficiencies ranged between 94.7% and 96.9% for 25%, 50% and 75% of apricot stone in the fuel mixture. The results of this study have shown that as the biomass ratio in the fuel mixture increases, the combustion takes place at the upper regions of the main column. This causes higher temperatures in the freeboard than the bed. Also the CO and hydrocarbon (C{sub m}H{sub n}) emissions increase as the biomass percentage increases in the fuel mixture. This causes decrease in the combustion efficiency. These results suggest that peach and apricot stones are potential fuels that can be utilized for clean energy production in small-scale fruit juice industries by using BFBC. The percentage of peach stones or apricot stones in the fuel mixture is suggested to be below 50 wt.% in order to obtain the emission limits of EU. During the design of the BFBC, one has to be careful about the volatile matter (VM) content of the biomass. For the complete combustion of the VM, longer freeboard or secondary air addition should be

Beneficial uses of nuclear byproducts/sewage sludge irradiation project. Progress report, October 1982-March 1983

International Nuclear Information System (INIS)

Pierce, J.D.

1984-11-01

Gamma irradiation of various commodities in the Sandia Irradiator for Dried Sewage Solids (SIDSS) and the Gamma Irradiation Facility (GIF) continued during this reporting period. One truck-load of grapefruit was irradiated. Pelletized straw was irradiated to doses of 1, 5, 10, 20, and 40 megarads in SIDSS. Sludge, virus, and fungus samples were irradiated. Infected ground pork and infected pig carcasses were irradiated in the GIF as a method of Trichinella spiralis inactivation. Other experiments conducted in the GIF included irradiation of cut flowers to extend their shelf life and irradiation of kepone to induce its degradation. Waste Encapsulation and Storage Facility (WESF) capsule studies at ORNL and SNLA continued. A purchase order was placed for a prototype sludge solar dryer. Sewage Sludge Irradiation Transportation System (SSITS) cask activities included thermal stress analyses of cask performance following separation from the impact limiters during a fire. Analyses of cask performance, when loaded with six strontium-90 (Sr-90) capsules, also were done

Consumer preferences for pork supply chain attributes

NARCIS (Netherlands)

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

2007-01-01

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

Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace

Directory of Open Access Journals (Sweden)

Nada El Darra

2018-01-01

Full Text Available Peach byproducts are often regarded as food waste despite their high content in health-promoting components. Amongst the latter, polyphenols are bioactive molecules with significant health benefits. The present study investigated an eco-friendly and cost-effective method using a GRAS food additive, β-cyclodextrin (β-CD, for the recovery of polyphenols from peach pomace. β-CD assisted extraction of polyphenols was compared to that of conventional solvent (ethanol extraction at the same concentrations (10 mg/mL, 20 mg/mL, 30 mg/mL, 40 mg/mL, and 50 mg/mL in terms of quality (antiradical activity and quantity. The extract obtained by 50 mg/mL β-CD assisted extraction showed the highest polyphenol (0.72 mg GAE/g DM and flavonoid (0.35 mg catechin/g of DM concentrations as maximal antiradical activity (6.82% and a noted antibacterial activity. Our results showed the competitiveness of β-CD assisted extraction to recover a high quantity and quality of polyphenols from peach pomace suggesting β-CD as a green alternative method for phenolic extraction.

Evaluation of fruit quality, bioactive compounds and total antioxidant activity of flat peach cultivars.

Science.gov (United States)

Di Vaio, Claudio; Marallo, Nadia; Graziani, Giulia; Ritieni, Alberto; Di Matteo, Antonio

2015-08-15

Fruit quality traits (fresh weight, dry weight, soluble solids content, titratable acidity and firmness) as well as the content of bioactive compounds (phenolic compounds) and total antioxidant activity were evaluated in four commercial cultivars of peach (Greta, Ufo 4, Rome Star and Ufo 6) and four of nectarine (Neve, Planet 1, Maria Carla and Mesembrina) differing in fruit shape (standard or flat) and flesh colour (white or yellow), important cultivars of the Italian and foreign market. The higher fruit organoleptic quality and nutritional profile of flat peach and nectarine cultivars make them candidates for exploiting new market opportunities and the chance to improve profits of farmers. The results showed that assayed quality parameters differed greatly among cultivars. In particular, flesh color and fruit shape accounted for most of the variation in traits underlying organoleptic and nutritional quality. Overall data suggested that the flat white-fleshed nectarine Planet 1, the yellow-fleshed nectarine Mesembrina and the yellow-fleshed peach Ufo 6, because of their profiles in terms of soluble solids content, titratable acidity and bioactive compounds, have the greatest potential to meet current consumer requirements. © 2014 Society of Chemical Industry.

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

Directory of Open Access Journals (Sweden)

Erika Bodnárné Skobrák

2011-05-01

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

Analysis of containment venting at the Peach Bottom atomic power station

International Nuclear Information System (INIS)

Hanson, D.J.; Blackman, H.S.; Nelson, W.R.; Wright, R.E.; Leonard, M.T.; DiSalvo, R.

1988-01-01

An analysis of the extent to which containment venting would be effective in preventing or mitigating the consequences of severe accidents has been completed for the Peach Bottom Units 2 and 3 (BWR-4s with Mark I containments). The analysis indicates that the effectiveness of venting in preventing containment overpressurization highly depends on the sequence of the severe accident. Containment venting can be effective for several classes of sequences, including transients with failure of long-term decay heat removal and loss-of-coolant accidents with breaks inside the containment. However, based on draft procedures and equipment in place at the time of the evaluation, containment venting has limited potential for further reducing the risk associated with three severe accident sequences currently identified as important risk contributors at Peach Bottom. Means of improving the potential for risk reduction is identified, but their influence on risk is not analyzed. (orig./HP)

Analysis of containment venting at the Peach Bottom Atomic Power Station

International Nuclear Information System (INIS)

Hanson, D.J.; Blackman, H.S.; Nelson, W.R.; Wright, R.E.; Leonard, M.T.; DiSalvo, R.

1986-01-01

An analysis of the extent to which containment venting would be effective in preventing or mitigating the consequences of severe accidents has been completed for the Peach Bottom Atomic Power Station, Units 2 and 3 (BWR-4s with Mark I containments). The analysis indicates that the effectiveness of venting in preventing containment overpressurization highly depends on the sequence of the severe accident. Containment venting can be effective for several classes of sequences, including transients with failure of long-term decay heat removal and loss-of-coolant accidents with breaks inside the containment. However, based on draft procedures and equipment in place at the time of the evaluation, containment venting has limited potential for further reducing the risk associated with three severe accident sequences currently identified as important risk contributors at Peach Bottom. Means of improving the potential for risk reduction is identified, but their influence on risk is not analyzed

Nutritional status, yield and composition of peach fruit subjected to the application of organic compost

Directory of Open Access Journals (Sweden)

George Wellington Bastos de Melo

2016-01-01

Full Text Available The purpose of this study was to evaluate the nutritional state, yield and composition of peaches on peach trees subjected to the application of organic compost to the soil. This experiment was conducted during the 2008 and 2009 cropping season in an orchard containing Chimarrita cultivars grafted onto Capdeboscq rootstocks and Haplumbrept soils in the municipality of Farroupilha (RS, Brazil. The treatments included 0, 9, 18, 36, 72 and 144 liters of organic compost per plant-1 year-1. The total nutrient contents in the leaves, yield components, yields per plant and hectare and compositions of the fruits were evaluated in 2008 and 2009 soon after harvest and after 30 days of storage. The application of organic compost to the soil increased the yield components and the yields per plant and hectare in the two treatments with the highest compost additions, which indicated that the addition of 72 L of compost per plant-1 is ideal economically. The organic compost had little effect on the composition of the peach fruit after harvest and after 30 days of storage.

LCA of pork products & evaluation of alternative super-chilling techniques

DEFF Research Database (Denmark)

Bonou, Alexandra; Birkved, Morten

after cooling technologies, which affect the products’ shelf life: The purpose is to identify the technology leading to least environmental impacts in a life cycle perspective; also to facilitate a benchmarking of these technologies relative to existing after-cooling approaches i.e. freezing.......This LCA study has two aims: 1) The environmental assessment of Danish pork products (Danish Landrace breed): The purpose is to put the pork production system into perspective and to identify the relative contribution of different life cycle stages; 2) The comparative assessment of alternative...

Development of a Rapid Immunodiagnostic Test for Pork Components in Raw Beef and Chicken Meats: a Preliminary Study

Directory of Open Access Journals (Sweden)

S. N. Depamede

2011-08-01

Full Text Available A rapid immunodiagnostic test that provides visual evidence of the presence of pork components in raw beef and chicken meats was developed. Colloidal gold was prepared and conjugated with anti-Swine IgG polyclonal antibody. Immunochromatographic test strips were produced, and then were used to test laboratory adulterated raw meat samples. The samples consisted adulteration meat, immunodiagnostic, pork, rapid test of pork-in-beef, or pork-in-chicken at 1/0; 1/100; 1/1,000; 1/5,000; 1/10,000 (w/w adulteration levels that were extracted in phosphate-buffered saline. Raw beef and chicken meats without pork were included as controls. Analysis was completed in 10 min. Detection limit was 1/5,000 (w/w, although 1/10,000 was also observed. This immunodiagnostic tests can be conveniently applied to detect low levels of pork components in raw beef and chicken meat products. For the commercial purposes, further studies need to be carried out.

Juhid otsustavad saatuste üle / Mare Pork

Index Scriptorium Estoniae

Pork, Mare

2001-01-01

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

Economic modelling of pork production-marketing chains

NARCIS (Netherlands)

Ouden, den M.

1996-01-01

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

Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage

Directory of Open Access Journals (Sweden)

M.C. Utrilla

2015-12-01

Full Text Available Six assays of low-fat venison salchichon were produced using varying proportions of olive oil to replace the traditional pork meat added. The control contained 75% lean venison and 25% pork meat; in the other assays, 15, 25, 35, 45 and 55% of the pork meat was replaced by olive oil. Samples were evaluated by quantitative descriptive sensory analysis and consumer testing. Descriptive sensory analysis revealed significant differences for most of the attributes studied. The replacement of 35% or more of pork meat by olive oil, prompted a decrease in odour intensity, spicy odour, hardness and an increase of fat mouthfeel, together with the olive oil perception. By contrast, the replacement of 25% of pork meat by olive oil yielded a salchichon not greatly different to the control. Consumers accepted all assays, but preferred those in which no more than 25% of the pork meat was replaced by olive oil. From a sensory standpoint, therefore, it is recommended that the replacement of pork meat by olive oil in this product should not exceed 25%.

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

Science.gov (United States)

2010-01-01

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

Effect of organic and conventional rearing system on the mineral content of pork.

Science.gov (United States)

Zhao, Yan; Wang, Donghua; Yang, Shuming

2016-08-01

Dietary composition and rearing regime largely determine the trace elemental composition of pigs, and consequently their concentration in animal products. The present study evaluates thirteen macro- and trace element concentrations in pork from organic and conventional farms. Conventional pigs were given a commercial feed with added minerals; organic pigs were given a feed based on organic feedstuffs. The content of macro-elements (Na, K, Mg and Ca) and some trace elements (Ni, Fe, Zn and Sr) in organic and conventional meat samples showed no significant differences (P>0.05). Several trace element concentrations in organic pork were significantly higher (Ppork: Cr (808 and 500μg/kg in organic and conventional pork, respectively), Mn (695 and 473μg/kg) and Cu (1.80 and 1.49mg/kg). The results showed considerable differences in mineral content between samples from pigs reared in organic and conventional systems. Our results also indicate that authentication of organic pork can be realized by applying multivariate chemometric methods such as discriminant analysis to this multi-element data. Copyright © 2016 Elsevier Ltd. All rights reserved.

Genomic characterization of putative allergen genes in peach/almond and their synteny with apple

Science.gov (United States)

Chen, Lin; Zhang, Shuiming; Illa, Eudald; Song, Lijuan; Wu, Shandong; Howad, Werner; Arús, Pere; Weg, Eric van de; Chen, Kunsong; Gao, Zhongshan

2008-01-01

Background Fruits from several species of the Rosaceae family are reported to cause allergic reactions in certain populations. The allergens identified belong to mainly four protein families: pathogenesis related 10 proteins, thaumatin-like proteins, lipid transfer proteins and profilins. These families of putative allergen genes in apple (Mal d 1 to 4) have been mapped on linkage maps and subsequent genetic study on allelic diversity and hypoallergenic traits has been carried out recently. In peach (Prunus persica), these allergen gene families are denoted as Pru p 1 to 4 and for almond (Prunus dulcis)Pru du 1 to 4. Genetic analysis using current molecular tools may be helpful to establish the cause of allergenicity differences observed among different peach cultivars. This study was to characterize putative peach allergen genes for their genomic sequences and linkage map positions, and to compare them with previously characterized homologous genes in apple (Malus domestica). Results Eight Pru p/du 1 genes were identified, four of which were new. All the Pru p/du 1 genes were mapped in a single bin on the top of linkage group 1 (G1). Five Pru p/du 2 genes were mapped on four different linkage groups, two very similar Pru p/du 2.01 genes (A and B) were on G3, Pru p/du 2.02 on G7,Pru p/du 2.03 on G8 and Pru p/du 2.04 on G1. There were differences in the intron and exon structure in these Pru p/du 2 genes and in their amino acid composition. Three Pru p/du 3 genes (3.01–3.03) containing an intron and a mini exon of 10 nt were mapped in a cluster on G6. Two Pru p/du 4 genes (Pru p/du 4.01 and 4.02) were located on G1 and G7, respectively. The Pru p/du 1 cluster on G1 aligned to the Mal d 1 clusters on LG16; Pru p/du 2.01A and B on G3 to Mal d 2.01A and B on LG9; the Pru p/du 3 cluster on G6 to Mal d 3.01 on LG12; Pru p/du 4.01 on G1 to Mal d 4.03 on LG2; and Pru p/du 4.02 on G7 to Mal d 4.02 on LG2. Conclusion A total of 18 putative peach/almond allergen genes have

Genomic characterization of putative allergen genes in peach/almond and their synteny with apple

Directory of Open Access Journals (Sweden)

Weg Eric

2008-11-01

Full Text Available Abstract Background Fruits from several species of the Rosaceae family are reported to cause allergic reactions in certain populations. The allergens identified belong to mainly four protein families: pathogenesis related 10 proteins, thaumatin-like proteins, lipid transfer proteins and profilins. These families of putative allergen genes in apple (Mal d 1 to 4 have been mapped on linkage maps and subsequent genetic study on allelic diversity and hypoallergenic traits has been carried out recently. In peach (Prunus persica, these allergen gene families are denoted as Pru p 1 to 4 and for almond (Prunus dulcisPru du 1 to 4. Genetic analysis using current molecular tools may be helpful to establish the cause of allergenicity differences observed among different peach cultivars. This study was to characterize putative peach allergen genes for their genomic sequences and linkage map positions, and to compare them with previously characterized homologous genes in apple (Malus domestica. Results Eight Pru p/du 1 genes were identified, four of which were new. All the Pru p/du 1 genes were mapped in a single bin on the top of linkage group 1 (G1. Five Pru p/du 2 genes were mapped on four different linkage groups, two very similar Pru p/du 2.01 genes (A and B were on G3, Pru p/du 2.02 on G7,Pru p/du 2.03 on G8 and Pru p/du 2.04 on G1. There were differences in the intron and exon structure in these Pru p/du 2 genes and in their amino acid composition. Three Pru p/du 3 genes (3.01–3.03 containing an intron and a mini exon of 10 nt were mapped in a cluster on G6. Two Pru p/du 4 genes (Pru p/du 4.01 and 4.02 were located on G1 and G7, respectively. The Pru p/du 1 cluster on G1 aligned to the Mal d 1 clusters on LG16; Pru p/du 2.01A and B on G3 to Mal d 2.01A and B on LG9; the Pru p/du 3 cluster on G6 to Mal d 3.01 on LG12; Pru p/du 4.01 on G1 to Mal d 4.03 on LG2; and Pru p/du 4.02 on G7 to Mal d 4.02 on LG2. Conclusion A total of 18 putative peach

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

Science.gov (United States)

Fulton, C; Davis, C

1975-09-01

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

Activated carbon from peach stones using phosphoric acid activation at medium temperatures.

Science.gov (United States)

Kim, Dong-Su

2004-01-01

In the present study, the activation features of phosphoric acid have been investigated using waste peach stones as the raw material in the production of granular activated carbon. Thermogravimetry/differential thermal analysis was conducted to characterize the thermal behavior of peach stone and titration method was used to evaluate the adsorption capacity of the produced activated carbon. It was observed that the iodine value of the activated carbon increased with activation temperature. However, temperatures higher than 500 degrees C caused a thermal destruction, which resulted in the decrease of the adsorption capacity. Activation longer than 1.5 h at 500 degrees C resulted in thermal degradation of the porous structure of the activated carbon. The adsorption capacity was enhanced with increasing of amounts of phosphoric acid, however, excessive phosphoric acid caused a decrease in the iodine value. In addition, it was found that the carbon yields generally decreased with activation temperature and activation time. Scanning electron microscopy analysis was conducted to observe the changes in the poros structure of the activated carbon produced in different temperatures. Activation of carbon by phosphoric acid was found to be superior to that by CaCl2 and gas activation. The activated carbon produced from peach stone was applied as an adsorbent in the treatment of synthesized wastewater containing cadmium ion and its adsorption capacity was found to be as good as that of the commercial one.

An explorative study on pork loin recognition

DEFF Research Database (Denmark)

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

2013-01-01

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

9 CFR 319.141 - Fresh pork sausage.

Science.gov (United States)

2010-01-01

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

9 CFR 319.160 - Smoked pork sausage.

Science.gov (United States)

2010-01-01

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

76 FR 31295 - Nectarines and Peaches Grown in California; Notice of Withdrawal

Science.gov (United States)

2011-05-31

... forms to collect information related to the Federal marketing orders for nectarines and peaches grown in... FURTHER INFORMATION CONTACT: Andrew Hatch, Supervisory Marketing Specialist, Marketing Order... Email: [email protected] . SUPPLEMENTARY INFORMATION: Marketing Order Nos. 916 and 917...

Identification of pork contamination in meatball using genetic marker mitochondrial DNA cytochrome b gene by duplex-PCR

Science.gov (United States)

Novianty, E.; Kartikasari, L. R.; Lee, J. H.; Cahyadi, M.

2017-04-01

Meat based food products have a big opportunity to mix and adulterated with other meats. Muslim communities are prohibited to consume pork-containing product or other pig derivatives in food. Therefore, the high sensitivity, fast, cheap and accurate approach is needed to detect pig contamination in raw meat and meat-processed product such as meatball. The aim of this study was to identify pork contamination in meatball using genetic marker of mitochondrial DNA cytochrome b gene by duplex-PCR. Samples were prepared and designed by following the proportions 0, 1, 5, 10, 25% of pork in meatballs, respectively. The DNA genome was extracted from meatballs and polymerase chain reaction (PCR) was performed using species specific primer to isolate mt-DNA cytochrome b gene. The results showed that the DNA genome was successfully isolated from pork, beef, and contaminated meatballs. Furthermore, 2% agarose gels was able to visualize of duplex-PCR to identify pork contamination in meatballs up to very small proportion (1%). It can be concluded that duplex-PCR of mt-DNA cytochrome b gene was very sensitive to identify pork contamination in meatball with the presence of specific 398 bp DNA band.

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

Science.gov (United States)

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

2018-04-07

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

Effects of exogenous salicylic acid on physiological traits and CBF gene expression in peach floral organs under freezing stress

Directory of Open Access Journals (Sweden)

Zhang Binbin

2017-01-01

Full Text Available To elucidate the effects of exogenous salicylic acid (SA treatment on the cold resistance of peach flower, the floral organs of two peach cultivars were treated with 20 mg/L SA and stored at 0°C for observation and sample collection. Water application was the control. After a treatment period, the anther relative water content of the control and SA-treated flowers decreased. The extent of the reduction was greater in the control, suggesting that the SA treatment significantly helped to maintain the anther water content of peach. Analysis of the stigma relative electric conductivity revealed that the SA treatment prevented membrane injury during the low temperature treatment. Additionally, we measured CBF gene expression at low temperature in the petal, stigma and ovary. The expression was markedly upregulated in the cold-treated floral organs. CBF gene expression after SA treatment was higher than in the control when cold conditions continued. These results suggest that the effects of SA on ameliorating the freezing injury to peach floral organs and on enhancing cold tolerance may be associated with the induction of CBF gene.

Hypersensitivity to Tomato (Lycopersicon esculentum) in Peach-Allergic Patients: rPrup 3 and rPrup 1 Are Predictive of Symptom Severity.

Science.gov (United States)

Mascheri, A; Farioli, L; Pravettoni, V; Piantanida, M; Stafylaraki, C; Scibilia, J; Mirone, C; Preziosi, D; Nichelatti, M; Pastorello, E A

2015-01-01

Background: The role of allergens in the severity of tomato allergy symptoms has not yet been studied. To evaluate the relationship between severe allergic reactions to peach and tomato and between tomato allergy symptoms and the pattern of IgE positivity for rPru p 1, rPru p 3, rPru p 4, rBetv 1, rBetv 2, rBetv4, rPhl p 1, and rPhl p 12 in order to identify the role of recombinant allergens in the severity of reactions to tomato. We studied peach-allergic patients with clinical reactions to tomato by performing an open food challenge, skin prick test, and determination of serum specific IgE to tomato and to recombinant peach, birch, and grass allergens. Statistical analysis was carried out to evaluate the relationship between the severity of tomato symptoms and IgE positivity to the different allergens and to peach-induced symptoms. We found a significant association between severe reactions to tomato and severe reactions to peach (P = .01 7) and levels of IgE to rPru p3 (P = .029) and between mild tomato allergy symptoms and levels of IgE to rPru p1 (P = .047), anti-rBetv 1 (P = .0414), anti-rBetv 2 (P = .0457), and Phleum pratense (P = .0022). We observed a significant relationship between peach and symptoms of tomato allergy. IgE positivity for rPru p3 seems to be a surrogate biochemical marker for severe tomato allergy, whereas the presence of anti-rPru p 1 IgE may be an indicator of mild tomato allergy.

Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition.

Science.gov (United States)

Mezzomo, Natália; Mileo, Bruna R; Friedrich, Maria T; Martínez, Julian; Ferreira, Sandra R S

2010-07-01

Peach kernels are industrial residues from the peach processing, contain oil with important therapeutic properties and attractive nutritional aspects because of the high concentration of oleic and linoleic acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality definition. Thus, the aim of this work was to compare peach almond extraction yields obtained by different procedures: soxhlet extractions (Sox) with different solvents; hydrodistillation (HD); ethanolic maceration (Mac) followed by fractionation with various solvents, and supercritical fluid extraction (SFE) at 30, 40 and 50 degrees C and at 100, 200 and 300bar, performed with pure CO(2) and with a co-solvent. The extracts were evaluated with respect to fatty acid composition (FAC), fractionated chemical profile (FCP) and total phenolic content (TPC). The Sox total yields were generally higher than those obtained by SFE. The crossover pressure for SFE was between 260 and 280bar. The FAC results show oleic and linoleic acids as main components, especially for Sox and SFE extracts. The FCP for samples obtained by Sox and Mac indicated the presence of benzaldehyde and benzyl alcohol, components responsible for almond flavor and with important industrial uses, whereas the SFE extracts present a high content of a possible flavonoid. The higher TPC values were obtained by Sox and Mac with ethanol. In general, the maximum pressure in SFE produced the highest yield, TPC and oleic acid content. The use of ethanol at 5% as co-solvent in SFE did not result in a significant effect on any evaluated parameter. The production of peach almond oil through all techniques is substantially adequate and SFE presented advantages, with respect to the quality of the extracts due to the high oleic acid content, as presented by some Sox samples. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

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

International Nuclear Information System (INIS)

Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y.

2002-01-01

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

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

Science.gov (United States)

Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun

2002-03-01

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

Short-term feeding strategies and pork quality

NARCIS (Netherlands)

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

2004-01-01

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

Measurement of Multiple Vitamin K Forms in Processed and Fresh-Cut Pork Products in the U.S. Food Supply.

Science.gov (United States)

Fu, Xueyan; Shen, Xiaohua; Finnan, Emily G; Haytowitz, David B; Booth, Sarah L

2016-06-08

Vitamin K food composition data have historically been limited to plant-based phylloquinone (vitamin K1). The purpose of this study was to expand analysis of vitamin K to animal products and to measure phylloquinone and 10 forms of menaquinones (vitamin K2) in processed and fresh-cut pork products. Nationally representative samples of processed pork products (n = 28) were obtained through USDA's National Food and Nutrition Analysis Program, and fresh pork (six cuts; n = 5 per cut) and bacon (n = 4) were purchased from local retail outlets. All samples were analyzed by high-performance liquid chromatography (phylloquinone and menaquinone-4) and atmospheric-pressure chemical ionization-liquid chromatography-mass spectrometry (menaquinone-5 to menaquinone-13). Although low in phylloquinone (processed pork products and fresh pork cuts contained menaquinone-4, menaquinone-10, and menaquinone-11 (range: [35.1 ± 11.0]-[534 ± 89.0] μg of menaquinones per 100 g). The total menaquinone contents of processed pork products were correlated with fat contents (r = 0.935). In summary, processed and fresh-cut pork products are a rich dietary source of menaquinones that are currently unaccounted for in assessment of vitamin K in the food supply.

Development of biocontrol agents from food microbial isolates for controlling post-harvest peach brown rot caused by Monilinia fructicola.

Science.gov (United States)

Zhou, Ting; Schneider, Karin E; Li, Xiu-Zhen

2008-08-15

An unconventional strategy of screening food microbes for biocontrol activity was used to develop biocontrol agents for controlling post-harvest peach brown rot caused by Monilinia fructicola. Forty-four microbial isolates were first screened for their biocontrol activity on apple fruit. Compared with the pathogen-only check, seven of the 44 isolates reduced brown rot incidence by >50%, including four bacteria: Bacillus sp. C06, Lactobacillus sp. C03-b and Bacillus sp. T03-c, Lactobacillus sp. P02 and three yeasts: Saccharomyces delbrueckii A50, S. cerevisiae YE-5 and S. cerevisiae A41. Eight microbial isolates were selected for testing on peaches by wound co-inoculation with mixtures of individual microbial cultures and conidial suspension of M. fructicola. Only two of them showed significant biocontrol activity after five days of incubation at 22 degrees C. Bacillus sp. C06 suppressed brown rot incidence by 92% and reduced lesion diameter by 88% compared to the pathogen-only check. Bacillus sp.T03-c reduced incidence and lesion diameter by 40% and 62%, respectively. The two isolates were compared with Pseudomonas syringae MA-4, a biocontrol agent for post-harvest peach diseases, by immersing peaches in an aliquot containing individual microbial isolates and the pathogen conidia. Treatments with isolates MA-4, C06 and T03-c significantly controlled brown rot by 91, 100, and 100% respectively. However, only isolates MA-4 and C06 significantly reduced brown rot by 80% and 15%, respectively when bacterial cells alone were applied. On naturally infected peaches, both the bacterial culture and its cell-free filtrate of the isolate C06 significantly controlled peach decay resulting in 77 and 90% reduction, respectively, whereas the treatment using only the bacterial cells generally had no effect. Isolate C06 is a single colony isolate obtained from a mesophilic cheese starter, and has been identified belonging to Bacillus amyloliquefaciens. The results have clearly

7 CFR 319.56-23 - Apricots, nectarines, peaches, plumcot, and plums from Chile.

Science.gov (United States)

2010-01-01

... organization of Chile (Servicio Agricola y Ganadero, referred to in this section as SAG) or a private export...) Responsibilities of Servicio Agricola y Ganadero. SAG will ensure that: (1) Apricots, nectarines, peaches, plumcot...

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

NARCIS (Netherlands)

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

2015-01-01

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

Impact evaluation of integrated food-bioenergy systems: A comparative LCA of peach nectar

International Nuclear Information System (INIS)

De Menna, Fabio; Vittuari, Matteo; Molari, Giovanni

2015-01-01

Processed food products present high energy intensity, along with a large amount of food losses and waste. The recovery of residual biomass as integrated renewable energy source could represent an interesting option for the substitution of fossil energy, contributing to the transition of agro-food sector towards a low-carbon economy. Two scenarios were compared, in order to evaluate the impacts of a fossil fuel-based food chain and the potential benefits of the integration of bioenergy production, using peach nectar as case study. In the first scenario, peach nectar is produced, distributed and consumed using fossil energy, while residuals are wasted. In the second scenario, byproducts from the nectar chain are used to produce bioenergy from combustion or anaerobic digestion, which is then consumed to substitute electricity and heat. A comparative life cycle assessment (LCA) based on the same functional unit was performed. Main results show that, in the conventional scenario, most of the damage derives from land use, especially for sugar and glucose production, from the fossil energy consumption of about 15 MJ l −1 , and the related greenhouse gas (GHG) emissions of 0.91 kg CO 2  eq l −1 . Food waste leads to a loss of about 20 kcal l −1 . Bioenergy integration would allow a 13–15% damage reduction, mainly due to the substitution of indirect energy consumption. The effects on human health and ecosystem quality are limited. - Highlights: • Up to 15 MJ l −1 of fossil energy are needed to produce 2.7 MJ of peach nectar. • About 20 out of 648 kcal l −1 of peach and nectar are wasted along the supply chain. • Added ingredients (sugar and glucose) cause a large share of land use impact. • Bioenergy from waste reduces up to 37% of non-renewable energy consumption

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

Science.gov (United States)

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

2016-08-01

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

Endogenous hormones response to cytokinins with regard to organogenesis in explants of peach (Prunus persica L. Batsch) cultivars and rootstocks (P. persica × Prunus dulcis).

Science.gov (United States)

Pérez-Jiménez, Margarita; Cantero-Navarro, Elena; Pérez-Alfocea, Francisco; Cos-Terrer, José

2014-11-01

Organogenesis in peach (Prunus persica L. Batsch) and peach rootstocks (P. persica × Prunus dulcis) has been achieved and the action of the regeneration medium on 7 phytohormones, zeatin (Z), zeatin riboside (ZR), indole-3-acetic acid (IAA), abscisic acid (ABA), ethylene precursor 1-aminocyclopropane-1-carboxylic acid (ACC), salicylic acid (SA), and jasmonic acid (JA), has been studied using High performance liquid chromatography - mass spectrometry (HPLC-MS/MS). Three scion peach cultivars, 'UFO-3', 'Flariba' and 'Alice Bigi', and the peach × almond rootstocks 'Garnem' and 'GF677' were cultured in two different media, Murashige and Skoog supplemented with plant growth regulators (PGRs) (regeneration medium) and without PGRs (control medium), in order to study the effects of the media and/or genotypes in the endogenous hormones content and their role in organogenesis. The highest regeneration rate was obtained with the peach × almond rootstocks and showed a lower content of Z, IAA, ABA, ACC and JA. Only Z, ZR and IAA were affected by the action of the culture media. This study shows which hormones are external PGRs-dependent and what is the weight of the genotype and hormones in peach organogenesis that provide an avenue to manipulate in vitro organogenesis in peach. Copyright © 2014 Elsevier Masson SAS. All rights reserved.

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

Science.gov (United States)

Rassy, Dunia; Smith, Richard D

2013-07-01

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

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

DEFF Research Database (Denmark)

Møller, Cleide

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

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

DEFF Research Database (Denmark)

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

2016-01-01

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

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

DEFF Research Database (Denmark)

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

2000-01-01

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

Oxidative deterioration of pork during superchilling storage

DEFF Research Database (Denmark)

Pomponio, Luigi; Ruiz Carrascal, Jorge

2017-01-01

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

Pre-symptomatic transcriptome changes during cold storage of chilling sensitive and resistant peach cultivars to elucidate chilling injury mechanisms

OpenAIRE

Puig, Clara Pons; Dagar, Anurag; Marti Ibanez, Cristina; Singh, Vikram; Crisosto, Carlos H; Friedman, Haya; Lurie, Susan; Granell, Antonio

2015-01-01

Background: Cold storage induces chilling injury (CI) disorders in peach fruit (woolliness/mealiness, flesh browning and reddening/bleeding) manifested when ripened at shelf life. To gain insight into the mechanisms underlying CI, we analyzed the transcriptome of 'Oded' (high tolerant) and 'Hermoza' (relatively tolerant to woolliness, but sensitive to browning and bleeding) peach cultivars at pre-symptomatic stages. The expression profiles were compared and validated with two previously analy...

Analysis of terahertz dielectric properties of pork tissue

Science.gov (United States)

Huang, Yuqing; Xie, Qiaoling; Sun, Ping

2017-10-01

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

Molecular cloning of plane pollen allergen Pla a 3 and its utility as diagnostic marker for peach associated plane pollen allergy.

Science.gov (United States)

Wangorsch, A; Larsson, H; Messmer, M; García-Moral, A; Lauer, I; Wolfheimer, S; Schülke, S; Bartra, J; Vieths, S; Lidholm, J; Scheurer, S

2016-05-01

Non-specific lipid transfer proteins (nsLTP) are considered to provoke allergic symptoms to plane tree pollen, which are frequently associated with peach allergy. The objective was to clone the cDNA of plane pollen nsLTP Pla a 3, to characterize IgE-binding and allergenic potency of recombinant Pla a 3 in comparison to its natural counterpart and peach nsLTP Pru p 3. Natural Pla a 3 was purified from plane pollen and analysed by mass spectrometry (MS). Recombinant Pla a 3 was characterized by SDS-PAGE and CD spectroscopy. Specific IgE to extract, components of plane pollen and Pru p 3 was measured by ImmunoCAP in sera of patients allergic to either plane pollen (n = 10), peach (n = 15) or both (n = 15). Biological potency of the proteins was investigated by in vitro mediator release assays and IgE cross-reactivity by competitive ELISA. Two Pla a 3 isoforms were identified. Recombinant Pla a 3 showed high purity, structural integrity, IgE-binding capacity comparable to nPla a 3 and biological potency. Sensitization to plane pollen extract was confirmed in 24/25 plane pollen allergics. The frequency of sensitization to Pla a 3 was 53% among patients allergic to both plane pollen and peach and 10% among plane pollen allergics tolerating peach where most patients were sensitized to Pla a 1. Pla a 3 and Pru p 3 showed strong bi-directional IgE cross-reactivity in patients allergic to peach and plane pollen, but not in peach allergics tolerating plane pollen. Levels of IgE-binding were generally higher to Pru p 3 than to Pla a 3. Sensitization to Pla a 3 is relevant in a subgroup of plane pollen allergics with concomitant peach allergy. IgE testing with Pla a 3 may serve as a marker to identify plane pollen allergic patients at risk of LTP-mediated food reactions and thereby improve in vitro diagnostic procedures. © 2016 John Wiley & Sons Ltd.

Cryopreservation of peach palm zygotic embryos.

Science.gov (United States)

Steinmacher, Douglas A; Saldanha, Cleber W; Clement, Charles R; Guerra, Miguel P

2007-01-01

Cryopreservation is a safe and cost-effective option for long-term germplasm conservation of non-orthodox seed species, such as peach palm (Bactris gasipaes). The objective of the present study was to establish a cryopreservation protocol for peach palm zygotic embryos based on the encapsulation-dehydration technique. After excision, zygotic embryos were encapsulated with 3 percent sodium alginate plus 2 M glycerol and 0.4 M sucrose, and pre-treated or not with 1 M sucrose during 24 h, followed by air-drying. Fresh weight water contents of beads decreased from 83 percent and 87 percent to 18 percent and 20 percent for pre-treated or non-pretreated beads, respectively, after 4 h of dehydration. Sucrose pre-treatment at 1 M caused lower zygotic embryo germination and plantlet height in contrast to non-treated beads. All the variables were statistically influenced by dehydration time. Optimal conditions for recovery of cryopreserved zygotic embryos include encapsulation and dehydration for 4 h in a forced air cabinet to 20 percent water content, followed by rapid freezing in liquid nitrogen (-196 degree C) and rapid thawing at 45 degree C. In these conditions 29 percent of the zygotic embryos germinated in vitro. However, plantlets obtained from dehydrated zygotic embryos had stunted haustoria and lower heights. Histological analysis showed that haustorium cells were large, vacuolated, with few protein bodies. In contrast, small cells with high nucleus:cytoplasm ratio formed the shoot apical meristem of the embryos, which were the cell types with favorable characteristics for survival after exposure to liquid nitrogen. Plantlets were successfully acclimatized and showed 41+/-9 percent and 88+/-4 percent survival levels after 12 weeks of acclimatization from cryopreserved and non-cryopreserved treatments, respectively.

Conservação pós-colheita de pêssego com o uso da refrigeração e da irradiação Post-harvest peach maintenance by using cold storage and irradiation

Directory of Open Access Journals (Sweden)

Angela Vacaro de Souza

2009-12-01

Full Text Available Avaliaram-se os efeitos da irradiação ultravioleta (254nm, UV-C na conservação de pêssegos cultivar Douradão, aos 5; 10; 15 e 20 dias de armazenamento com o uso da refrigeração (0ºc e 75-85% de uR. os tratamentos foram: controle (0 minuto de exposição - 0 kj. m -2; T1 (5 minutos -1,85 kj. m -2; T2 (10 minutos - 3,71 kj. m -2; (15 minutos - 5,55 kj. m -2, e T4 (20 minutos - 7,52 kj. m -2. o delineamento experimental foi um esquema inteiramente casualizado, com 5 tempos de armazenamento: (0; 5; 10; 15 e 20 dias, com 3 repetições e 2 frutos por unidade experimental. os parâmetros avaliados foram: sólidos solúveis (SS; acidez titulável (AT; relação SS/AT "Ratio"; pH; firmeza da polpa, respiração e vida útil. Os pêssegos não apresentaram alteração do pH e da At durante o tempo de armazenamento.os melhores valores de SS e firmeza da polpa foram obtidos com o tratamento T4. A taxa respiratória foi menor em T4. As alterações de SS, firmeza da polpa e respiração apresentadas pelos frutos do tratamento T4 foram menores que aquelas dos demais tratamentos, demonstrando a eficácia do uso da irradiação ultravioleta.It was evaluated the treatments with uV light (254nm, UV-C regarding the maintenance of peach fruits cv. Douradão at 5, 10, 15 and 20 days kept under low temperature conditions (0ºc e 75-85% de Rh. the treatments were: control (0 minute of exposure - 0 kj. m -2; T1 ( 5 minutes -1,85 kj. m -2; T2 ( 10 minutes - 3,71 kj. m -2; ( 15 minutes - 5,55 kj. m -2 e T4 ( 20 minutes - 7,52 kj. m -2. the experiment was a complete randomized design with three replications of two peaches per plot. the evaluated variables were: soluble solids (SS; titrable acidity (TA; relation SS/TA "Ratio"; pH; pulp firmness, respiration and shelf life. the peaches did not change the values of pH and the tA during all the storage. the best values of SS and pulp firmness were presented for the treatment T4. The respiration.rate was lower in T4

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

Science.gov (United States)

Fang, Zhongxiang; Lin, Daniel; Warner, Robyn Dorothy; Ha, Minh

2018-09-15

Fresh meat safety and quality is a major concern of consumers in the current food market. The objective of this research was to investigate a newly developed gallic acid/chitosan edible coating on the preservation of fresh pork quality in modified atmosphere package (MAP) stored at 4 °C. The pork loins were coated with 2% chitosan (CHI), 0.2% gallic acid in 2% chitosan (CHI/0.2G), or 0.4% gallic acid in 2% chitosan (CHI/0.4G). Results showed that the antimicrobial activity of the chitosan coating was increased with the incorporation of gallic acid. The CHI/0.2G and CHI/0.4G pork loins also had lower lipid oxidation and myoglobin oxidation. However, the CHI/0.4G sample exhibited a pro-protein oxidation effect, suggesting an optimal concentration of gallic acid should be incorporated. This research provides a practical method in application of gallic acid/chitosan coatings on preservation of fresh pork to improve the safety and quality in MAP environment. Copyright © 2018 Elsevier Ltd. All rights reserved.

Attachment of Salmonella spp. to pork meat

DEFF Research Database (Denmark)

Hansen, Trine; Riber, Leise; Löfström, Charlotta

2011-01-01

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

Carbohydrate-free peach (Prunus persica and plum (Prunus domestica juice affects fecal microbial ecology in an obese animal model.

Directory of Open Access Journals (Sweden)

Giuliana D Noratto

Full Text Available BACKGROUND: Growing evidence shows the potential of nutritional interventions to treat obesity but most investigations have utilized non-digestible carbohydrates only. Peach and plum contain high amounts of polyphenols, compounds with demonstrated anti-obesity effects. The underlying process of successfully treating obesity using polyphenols may involve an alteration of the intestinal microbiota. However, this phenomenon is not well understood. METHODOLOGY/PRINCIPAL FINDINGS: Obese Zucker rats were assigned to three groups (peach, plum, and control, n = 10 each, wild-type group was named lean (n = 10. Carbohydrates in the fruit juices were eliminated using enzymatic hydrolysis. Fecal samples were obtained after 11 weeks of fruit or control juice administration. Real-time PCR and 454-pyrosequencing were used to evaluate changes in fecal microbiota. Over 1,500 different Operational Taxonomic Units at 97% similarity were detected in all rats. Several bacterial groups (e.g. Lactobacillus and members of Ruminococcacea were found to be more abundant in the peach but especially in the plum group (plum juice contained 3 times more total polyphenolics compared to peach juice. Principal coordinate analysis based on Unifrac-based unweighted distance matrices revealed a distinct separation between the microbiota of control and treatment groups. These changes in fecal microbiota occurred simultaneously with differences in fecal short-chain acids concentrations between the control and treatment groups as well as a significant decrease in body weight in the plum group. CONCLUSIONS: This study suggests that consumption of carbohydrate-free peach and plum juice has the potential to modify fecal microbial ecology in an obese animal model. The separate contribution of polyphenols and non-polyphenols compounds (vitamins and minerals to the observed changes is unknown.

Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp.

Science.gov (United States)

Jiménez, Gin; Gómez, Georgina; Pérez, Ana M; Blanco-Metzler, Adriana

2012-09-01

The glycaemic index (GI) is a physiological measure of a food's potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently researchers and consumers are interested in low GI foods, since their consumption is associated with better weight control and reduced risk of incidence of chronic diseases, like diabetes. In the present study, the GI value for peach palm cooked fruit, peach palm chips and pitahaya pulp was estimated. The methodology established by the FAO/WHO for determining the GI of food was used. A total of 12 healthy, non-smoking volunteers were selected and they ingested the fore mentioned foods on different occasions, in 25 g portions of available carbohydrates, after 12-14 h overnight fast. Blood glucose levels were measured in 30 min intervals up to 120 min after ingestion. Average GI value was 48 +/- 11 for the pitahaya pulp and 35 +/- 6 for the peach palm cooked fruit, which may be classified as low glyceamic index foods. The GI of peach palm chips was 60 +/- 7, corresponding to a food with a moderate GI. The processing for producing the chips caused an increase in the GI value when compared to the cooked fruit, probably because the stages of miIling, moulding and baking promote availability of starch during hydrolysis by the digestive enzymes.

Station blackout calculations for Peach Bottom

International Nuclear Information System (INIS)

Hodge, S.A.

1985-01-01

A calculational procedure for the Station Blackout Severe Accident Sequence at Browns Ferry Unit One has been repeated with plant-specific application to one of the Peach Bottom Units. The only changes required in code input are with regard to the primary continment concrete, the existence of sprays in the secondary containment, and the size of the refueling bay. Combustible gas mole fractions in the secondary containment of each plant during the accident sequence are determined. It is demonstrated why the current state-of-the-art corium/concrete interaction code is inadequate for application to the study of Severe Accident Sequences in plants with the BWR MK I or MK II containment design

International preferences for pork appearance: I. Consumer choices

NARCIS (Netherlands)

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

2007-01-01

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

The Economic Impact of Government Policy on Market Prices of Low-Fat Pork in South Korea: A Quasi-Experimental Hedonic Price Approach

Directory of Open Access Journals (Sweden)

Hyun No Kim

2018-03-01

Full Text Available The implementation of government policy can have an influence on market environment and market prices of pork in consequence. In South Korea, consumers prefer high-fat pork cuts due to the prevalence of roosting pork over a hot grill. This paper examines the impact of the government policy which aims to increase the consumption of low-fat pork cuts because of the concerns regarding asymmetric consumption between high-fat and low-fat pork cuts. Using hedonic price methods combined with quasi-experimental approaches we estimate the subsequent impact of food policy on the price of low-fat pork cuts using a time series of sales data. This study utilized an effective approach which has been widely employed for policy evaluation to produce plausible estimates of the economic values generated by the government policy. We find the existence of market segmentation and different impacts of the policy between markets. While the market price for high-fat pork cuts has remained stable, the price for low-fat pork cuts has slightly increased since the policy has been implemented. This paper illustrates that government’s policy can be a good strategy to maintain sustainability of the food industry by improving the balance in pork consumption and the management of stocks.

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

Science.gov (United States)

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

2002-01-01

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

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

OpenAIRE

Murphy, Karen J.; Parker, Barbara; Dyer, Kathryn A.; Davis, Courtney R.; Coates, Alison M.; Buckley, Jonathan D.; Howe, Peter R. C.

2014-01-01

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-la...

Preliminary study on the detection of irradiated food containing bone by ESR spectroscopy

International Nuclear Information System (INIS)

Zhao Yongfu; Ha Yiming; Liu Ting; Wang Rongfu; Wang Changbao

2007-01-01

Electron spin resonance (ESR) spectroscopy is one of the most effective technique for detection of irradiated food containing bone. It was found that the radiation -induced ESR signal (Spectrum, g factor and peak-to-peak line width AH) in bone before and after irradiation was significantly different and could be easily distinguished from the endogenous ESR signal. Sample preparation studies showed vacuum drying and grinding at frozen temperature was an ideal method. A linear relationship was observed between ESR signal intensity and the absorbed dose (0.3-10.1kGy). It can be proposed that 0.5kGy absorbed doses can be detected by ESR for irradiated food containing bone though detecting sensitivity is very different at the same irradiated dosage with different food such as pork, beef, duck, chicken and fish. The ultimate purpose of this work is to establish a national criterion for detection of irradiated foodstuffs by use of ESR. (authors)

Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits

Directory of Open Access Journals (Sweden)

Rosana Gonçalves Pires Matias

2014-12-01

Full Text Available This study aimed to determine the number of measurements necessary to evaluate physical and chemical characteristics of peach fruits, study the relationships between them and their direct and indirect effects on the content of ascorbic acid and total carotenoids. The characteristics skin and pulp color, fruit weight, suture, equatorial and polar diameters, firmness, soluble solids (SS, titratable acidity (TA, SS/TA ratio, ascorbic acid and total carotenoids were evaluated in 39 cultivars of peach and 3 cultivars of nectarine from the orchard of the Universidade Federal de Viçosa. The repeatability coefficient was estimated by ANOVA and CPCOR. Phenotypic correlation coefficients (rf were estimated and, after the multicollinearity diagnostics, they were unfolded to direct and indirect effects of the explanatory variables on the response variable using path analysis. There was agreement on the magnitude of repeatability coefficients obtained by the two methods; however, they varied among the 14 characteristics. The highest correlations were found between FW, SD, ED and PD. Seven fruits are sufficient to evaluate the physical and chemical characteristics of peach with a correlation coefficient of 90%. The characteristics considered in the path diagrams (b* skin, hº skin, b* pulp, hº pulp, ED, PD, FIR, SS, SS/AT and TC are not the main determinants of the ascorbic acid. The yellow hue of the pulp (hº pulp has the potential to be used in indirect selection for total carotenoids.

Formulation of a peach ice cream as potential symbiotic food

Directory of Open Access Journals (Sweden)

Fernando Josué VILLALVA

Full Text Available Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12 and prebiotics (inulin, and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.

Shiga toxin-producing Escherichia coli in slaughtered pigs and pork products

Directory of Open Access Journals (Sweden)

Lia Bardasi

2017-05-01

Full Text Available During the years 2015-2016, 83 faecal samples were collected at slaughter from pigs reared in farms located in Central- Northern Italy. During the years 2014-2016 a total of 562 pork products [465 not-ready-to-eat (NRTE and 97 ready-to-eat (RTE products] were collected from retail outlets, large retailers and processing plants. The samples were analysed according to ISO TS 13136:2012. Out of 83 swine faecal samples, 77 (92.8% resulted stx-positive by real time polymerase chain reaction (PCR, 5 stx2+ and 1 stx1+ Shiga toxin-producing Escherichia coli (STEC strains were isolated. Among the 465 NRTE samples, 65 (14.0% resulted stx-positive by real time PCR and 7 stx2+ STEC strains were isolated. The stx2 gene was detected more frequently than the stx1 gene both in faecal samples (90.4 vs 8.4% and in NRTE pork products (13.3 vs 1.3%. All the RTE samples included in the analysis resulted stxnegative. Among the samples resulted positive for stx and eae genes, serogroup-associated genes were detected at high frequency: O26 resulted the most frequent in faecal samples (81.3% and O145 in pork products (88.1%. The O157 serogroup resulted positive in 83.3 and 78.1% of pork products and faecal samples, respectively. Despite the frequent detection by real time PCR of genes indicating the possible presence of STEC strains belonging to the six serogroups, the bacteriological step did not confirm the isolation of any such strains.

Model with Peach Bottom Turbine trip and thermal-Hydraulic code TRACE V5P3

International Nuclear Information System (INIS)

Mesado, C.; Miro, R.; Barrachina, T.; Verdu, G.

2014-01-01

This work is the continuation of the work presented previously in the thirty-ninth meeting annual of the Spanish Nuclear society. The semi-automatic translation of the Thermo-hydraulic model TRAC-BF1 Peach Bottom Turbine Trip to TRACE was presented in such work. This article is intended to validate the model obtained in TRACE, why compare the model results result from the translation with the Benchmark results: NEA/OECD BWR Peach Bottom Turbine Trip (PBTT), in particular is of the extreme scenario 2 of exercise 3, in which there is SCRAM in the reactor. Among other data present in the (transitional) Benchmark , are: total power, axial profile of power, pressure Dome, total reactivity and its components. (Author)

Survey of pork, poultry, coffee, beer and pulses for ochratoxin A

DEFF Research Database (Denmark)

Jørgensen, Kevin

1998-01-01

Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin A by the......Surveys have been carried out to estimate the levels of ochratoxin A in pork, poultry, coffee, beer and pulses.. A total of 286 samples were analysed The results show that compared with cereals and cereal products the contribution from the foods surveyed to the total intake of ochratoxin...

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

Science.gov (United States)

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

2014-11-01

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

Environmental assessment of the entire pork value chain in Catalonia - A strategy to work towards Circular Economy.

Science.gov (United States)

Noya, Isabel; Aldea, Xavier; González-García, Sara; M Gasol, Carles; Moreira, María Teresa; Amores, Maria José; Marín, Desirée; Boschmonart-Rives, Jesús

2017-07-01

Pork industry in Catalonia plays a foremost and representative role in the Spanish pork sector. Beyond the economic benefits, conventional practices in the pork industry also imply a number of environmental impacts that need to be dealt with. In this context, the environmental performance of traditional linear pork chain in Catalonia was evaluated through a LCA approach. The outcomes of the analysis showed that both fodder production and transport activities were identified as the critical stages of the system. Accordingly, alternative schemes based on circular economy principles were proposed and potential environmental credits were estimated. Within this framework, comparative results highlighted the advantages of moving towards a closing loop production system, where resource efficiency and waste valorisation were prioritised over final disposal options. Copyright © 2017 Elsevier B.V. All rights reserved.

Sensory profile of eleven peach cultivars Perfil sensorial de onze cultivares de pêssegos

Directory of Open Access Journals (Sweden)

Francine Lorena Cuquel

2012-03-01

Full Text Available The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.Este trabalho teve como objetivo avaliar o perfil sensorial de onze cultivares de pêssego produzidos em duas safras em um pomar experimental implantado na Lapa (PR, Brasil. Os cultivares analisados foram Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier e Vanguarda. As análises sensoriais foram realizadas por julgadores previamente treinados, sendo 20 julgadores na primeira safra e 10 na segunda. O método de avaliação empregado foi a Análise Descritiva Quantitativa na qual foram mensurados os atributos aparência, aroma, cor de polpa, firmeza de polpa, sabor e suculência dos frutos. Os resultados obtidos demonstraram a preferência por frutos de sabor adocicado, com polpa macia e suculenta. Os cultivares Chimarrita, Chiripá e Coral obtiveram o melhor desempenho nas análises sensoriais. Foi verificado ainda que os atributos aroma, firmeza de polpa e sabor são considerados suficientes para a avaliação do perfil sensorial de

Peach Bottom transient analysis with BWR TRACB02

International Nuclear Information System (INIS)

Alamgir, M.; Sutherland, W.A.

1984-01-01

TRAC calculations have been performed for a Turbine Trip transient (TT1) in the Peach Bottom BWR power plant. This study is a part of the qualification of the BWR-TRAC code. The simulation is aimed at reproducing the observed thermal hydraulic behavior in a pressurization transient. Measured core power is an input to the calculation. Comparison with data show the code reasonably well predicts the generation and propagation of the pressure waves in the main steam line and associated pressurization of the reactor vessel following the closure of the turbine stop valve

Peach Bottom HTGR decommissioning and component removal

International Nuclear Information System (INIS)

Kohler, E.J.; Steward, K.P.; Iacono, J.V.

1977-07-01

The prime objective of the Peach Bottom End-of-Life Program was to validate specific HTGR design codes and predictions by comparison of actual and predicted physics, thermal, fission product, and materials behavior in Peach Bottom. Three consecutive phases of the program provide input to the HTGR design methods verifications: (1) Nondestructive fuel and circuit gamma scanning; (2) removal of steam generator and primary circuit components; and (3) Laboratory examinations of removed components. Component removal site work commenced with establishment of restricted access areas and installation of controlled atmosphere tents to retain relative humidity at <30%. A mock-up room was established to test and develop the tooling and to train operators under simulated working conditions. Primary circuit ducting samples were removed by trepanning, and steam generator access was achieved by a combination of arc gouging and grinding. Tubing samples were removed using internal cutters and external grinding. Throughout the component removal phase, strict health physics, safety, and quality assurance programs were implemented. A total of 148 samples of primary circuit ducting and steam generator tubing were removed with no significant health physics or safety incidents. Additionally, component removal served to provide access fordetermination of cesium plateout distribution by gamma scanning inside the ducts and for macroexamination of the steam generator from both the water and helium sides. Evaluations are continuing and indicate excellent performance of the steam generator and other materials, together with close correlation of observed and predicted fission product plateout distributions. It is concluded that such a program of end-of-life research, when appropriately coordinated with decommissioning activities, can significantly advance nuclear plant and fuel technology development

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

NARCIS (Netherlands)

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

2016-01-01

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

Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed,' a trademark of food-waste or food co-product animal feed certified by the Japanese government.

Science.gov (United States)

Sasaki, Keisuke; Aizaki, Hideo; Motoyama, Michiyo; Ohmori, Hideyuki; Kawashima, Tomoyuki

2011-02-01

Impressions and purchasing intentions of Japanese consumers regarding pork produced by 'Ecofeed', a trademark of food-waste or co-product animal feeds certified by the Japanese government, were investigated by a questionnaire on the Internet. 'Ecofeed' did not elicit specific impressions as compared to domestic, imported, Kurobuta (in Japan), and specific pathogen-free (SPF) pork. Purchasing intent for 'Ecofeed' pork was the second lowest of the five pork products. Knowledge and purchasing experience regarding 'Ecofeed' pork was the lowest of the five pork products. Respondents were classified into four categories according to their impressions of 'Ecofeed' pork. The largest category of respondents did not have any specific impression of 'Ecofeed' pork and had little knowledge of pork farming. A category that had a positive impression for 'Ecofeed' pork had high knowledge of the pork farming system. In order to establish 'Ecofeed' pork in Japan, our results suggest that information disclosure and education about 'Ecofeed', its certification system, environmental benefits and the current self-efficiency ratio of animal feed, are needed. © 2010 The Authors. Journal compilation © 2010 Japanese Society of Animal Science.

Summary of core damage frequency from internal initiators: Peach Bottom

International Nuclear Information System (INIS)

Kolaczkowski, A.M.; Lambright, J.A.; Cathey, N.

1986-01-01

Probabilistic risk assessments (PRA) based on internal initiators are being conducted on a number of reference plants in order to provide the Nuclear Regulatory Commission (NRC) with updated information about light water reactor risk. The results of these analyses will be used by the NRC to prepare NUREG-1150 which will examine the NRC's current perception of risk. Peach Bottom has been chosen as one of the reference plants

The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems.

Science.gov (United States)

McGlone, John J

2013-05-15

Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less-common immunological castration method is more sustainable (for a number of reasons). This paper provides a method to assess the sustainability of production systems and practices that take into account the best available science, human perception and culture, animal welfare, the environment, food safety, worker health and safety, and economics (including the cost of production and solving world hunger). This tool can be used in countries and regions where the table values of a sustainability matrix change based on local conditions. The sustainability matrix can be used to assess current systems and predict improved systems of the future.

The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems

Directory of Open Access Journals (Sweden)

John J. McGlone

2013-05-01

Full Text Available Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less-common immunological castration method is more sustainable (for a number of reasons. This paper provides a method to assess the sustainability of production systems and practices that take into account the best available science, human perception and culture, animal welfare, the environment, food safety, worker health and safety, and economics (including the cost of production and solving world hunger. This tool can be used in countries and regions where the table values of a sustainability matrix change based on local conditions. The sustainability matrix can be used to assess current systems and predict improved systems of the future.

Distribution of fission products in Peach Bottom HTGR fuel element E01-01

International Nuclear Information System (INIS)

Wichner, R.P.; Dyer, F.F.; Martin, W.J.; Fairchild, L.L.

1978-10-01

The fifth in a projected series of six postirradiation examinations of Peach Bottom High-Temperature Gas-Cooled Reactor driver fuel elements is described. The element analyzed received an equivalent of 897 full-power days of irradiation prior to the scheduled termination of Core 2 operation. The examination procedures emphasized the determination of fission product distributions in the graphite portions of the fuel element. Continuous axial scans indicated a 137 Cs inventory of 20.3 Ci in the graphite sleeve and 8.1 Ci in the spine at the time of element withdrawal from the core. In addition, the nuclides 134 Cs, /sup 110 m/Ag, 60 Co, and 154 Eu were found in the graphite portions of the fuel element in significant amounts. Radial distributions of these nuclides plus the beta-emitters 3 H, 14 C, and 90 Sr were obtained at four axial locations of the fueled region of the element sleeve and two axial locations of the element spine. The radial dissection was accomplished by use of a manipulator-operated lathe in a hot cell. In addition to fission product distributions, the appearance of the component parts of the element was recorded photographically, fuel compact and graphite dimensions were recorded at numerous locations, and metallographic examinations of the fuel were performed

Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.

Science.gov (United States)

Ahn, Hyun-Joo; Jo, Cheorun; Lee, Ju-Woon; Kim, Jae-Hyun; Kim, Kee-Hyuk; Byun, Myung-Woo

2003-02-26

The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.

Vertical co-ordination in the Danish hog/pork industry

DEFF Research Database (Denmark)

Laursen, Christina; Hundahl, Lone; Strandskov, Jesper

flexible workforce. There is also a pressure on the industry to adopt the latest technology to remain cost and product competitive. 7. In order to meet this pressure attention must be paid to increased product development, larger market flexibility and improved responsiveness. Optimisation of the full...... organised, and controlled and owned by the industry itself, namely the pig producers. 3. During the last five years, the Danish pork industry has changed, slaughtering is now concentrated in the four largest firms accounting for 95% of capacity. Processing (beyond primal cuts) is also concentrated...... in producers switching to another co-operative, for large producers the bonus payment represents a significant source of income. It is this factor that ensures the competiti of the individual pig abattoir co-operative. 6. The development in the Danish pork industry is characterised by changes in demand...

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

Science.gov (United States)

Rohman, A; Sismindari; Erwanto, Y; Che Man, Yaakob B

2011-05-01

Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

Operating history report for the Peach Bottom HTGR. Volume I. Reactor operating history

International Nuclear Information System (INIS)

Scheffel, W.J.; Baldwin, N.L.; Tomlin, R.W.

1976-01-01

The operating history for the Peach Bottom-1 Reactor is presented for the years 1966 through 1975. Information concerning general chemistry data, general physics data, location of sensing elements in the primary helium circuit, and postirradiation examination and testing of reactor components is presented

Decontamination effects of bark washing with a high-pressure washer on Peach [Prunus persica (L.) Batsch] and Japanese Persimmon (Diospyros kaki Thunb.) contaminated with radiocaesium during dormancy

International Nuclear Information System (INIS)

Sato, Mamoru; Abe, Kazuhiro; Kikunaga, Hidetoshi; Ohtsuki, Tsutomu; Takata, Daisuke; Tanoi, Keitaro; Muramatsu, Yasuyuki

2015-01-01

The effect of bark washing with a high-pressure washer on deciduous trees contaminated during dormancy by radiocaesium fallout derived from the Fukushima Daiichi Nuclear Power Plant accident was examined using peach [Prunus persica (L.) Batsch] and Japanese persimmon (Diospyros kaki Thunb.). Eighteen-year-old peach trees ('Akatsuki') were bark-washed twice with a high-pressure washer on July 5 and 27, 2011. Seven-year-old peach trees ('Kawanakajima Hakuto') were bark-washed on January 24, 2012, and thirty-year-old Japanese persimmon trees ('Hachiya') were bark-washed on December 21, 2011. For the peach trees, most of the bark was not removed by washing with a high-pressure washer. In contrast, the rough bark of Japanese persimmon was removed completely. No significant differences in the 137 Cs concentration of 'Akatsuki' fruit were found between the treatments conducted in the summer of 2011. Upon the bark washing of peach 'Akatsuki' trees in summer, the possibility of secondary contamination of leaves via the leachate containing 137 Cs was likely. The 137 Cs concentrations in fruits and leaves of peach 'Kawanakajima Hakuto' collected in summer 2012 were decreased significantly by washing treatment conducted in winter 2011–2012. In the year after treatment, the 137 Cs concentrations in fruits and leaves of Japanese persimmon were significantly decreased by the treatment. The effect of the bark washing on decreasing 137 Cs contents in fruits and leaves was greater in Japanese persimmon than in peach. The results for 'Kawanakajima Hakuto' and 'Hachiya' demonstrated the possibility of additive contamination. (author)

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

Directory of Open Access Journals (Sweden)

Dhana G Gorasia

2016-08-01

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

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

Science.gov (United States)

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

2016-08-01

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

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

NARCIS (Netherlands)

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

2011-01-01

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

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

NARCIS (Netherlands)

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

2011-01-01

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

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

Science.gov (United States)

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

2014-12-01

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

Fermentation Characteristics and Lactic Acid Bacteria Succession of Total Mixed Ration Silages Formulated with Peach Pomace

Directory of Open Access Journals (Sweden)

Xiaodong Hu

2015-04-01

Full Text Available The objective of this study was to assess the use of peach pomace in total mixed ration (TMR silages and clarify the differences in aerobic stability between TMR and TMR silages caused by lactic acid bacteria (LAB. The TMR were prepared using peach pomace, alfalfa hay or Leymus chinensis hay, maize meal, soybean meal, cotton meal, limestone, a vitamin-mineral supplement, and salt in a ratio of 6.0:34.0:44.4:7.0:5.0:2.5:1.0:0.1 on a dry matter (DM basis. Fermentation quality, microbial composition, and the predominant LAB were examined during ensiling and aerobic deterioration. The results indicated that the TMR silages with peach pomace were well fermented, with low pH and high lactic acid concentrations. The aerobic stability of TMR silages were significantly higher than that of TMR. Compared with TMR silages with alfalfa hay, TMR silage with Leymus chinensis hay was much more prone to deterioration. Although the dominant LAB were not identical in TMR, the same dominant species, Lactobacillus buchneri and Pediococcus acidilactici, were found in both types of TMR silages after 56 d of ensiling, and they may play an important role in the aerobic stability of TMR silages.

An integrated approach for increasing breeding efficiency in apple and peach in Europe

NARCIS (Netherlands)

Laurens, Francois; Aranzana, Maria José; Arus, Pere; Bassi, Daniele; Bink, Marco; Bonany, Joan; Caprera, Andrea; Corelli-Grappadelli, Luca; Costes, Evelyne; Durel, Charles Eric; Mauroux, Jehan Baptiste; Muranty, Hélène; Nazzicari, Nelson; Pascal, Thierry; Patocchi, Andrea; Peil, Andreas; Quilot-Turion, Bénédicte; Rossini, Laura; Stella, Alessandra; Troggio, Michela; Velasco, Riccardo; De Weg, Van Eric

2018-01-01

Despite the availability of whole genome sequences of apple and peach, there has been a considerable gap between genomics and breeding. To bridge the gap, the European Union funded the FruitBreedomics project (March 2011 to August 2015) involving 28 research institutes and private companies. Three

Intercomparisons to evaluate the suitability of gaschromatographic, electron-spin-resonance spectrometric and thermoluminescence methods to detect irradiated foods in routine control

International Nuclear Information System (INIS)

Schreiber, G.A.; Helle, N.; Schulzki, G.; Spiegelberg, A.; Linke, B.; Wagner, U.; Boegl, K.W.

1993-01-01

The results of four different intercomparisons to detect irradiated fish and chicken meat containing bones, chicken-, pork-, and beef-meat without bones, spices, herbs as well as spice- and herb mixtures, various fruit and vegetables as well as pistachio nuts using gas chromatographic methods, electron-spin resonance spectroscopy or thermoluminescence analyses are reported. (author)

Effects of long-term consumption of high fructose corn syrup containing peach nectar on body weight gain in sprague dawley rats

Directory of Open Access Journals (Sweden)

Gulsah OZCAN SINIR

Full Text Available Abstract High fructose corn syrup (HFCS is one of the most used sweeteners in the food industry. Health concerns regarding the consumption of HFCS-containing foods have developed in parallel with the increasing amount of people who become overweight. This study was conducted to investigate whether HFCS-containing peach nectar (pn-HFCS consumption has more detrimental effects on anthropometrical and biochemical parameters compared with sucrose-containing peach nectar (pn-sucrose. Fifty-day-old Sprague Dawley rats were divided into three groups and were fed (A pn-HFCS + ad libitum chow, (B pn-sucrose + ad libitum chow and (C only ad libitum chow for 7 months. The percentage change in body weight (PCBW, body mass index (BMI, and Lee index were calculated, and serum triglyceride, glucose, insulin and leptin concentrations were measured. The PCBW, BMI, Lee index, serum triglyceride, glucose, insulin and leptin concentrations were insignificant among the three groups. We can suggest that peach nectar consumption resulted in more energy intake than the control and since pn-HFCS group consumed more chow than the pn-sucrose group. The results show that long term daily HFCS or sucrose consumption in peach nectar is not associated with weight gain and does not stimulate metabolic changes in Sprague Dawley rats.

[Evaluation of consumer's acceptance of a peach palm snack (Bactris gasipaes) and determination of its potential as a functional food].

Science.gov (United States)

López-Calvo, Rebeca; Pérez, Ana M; Ivankovich Guillén, Carmen; Calderón Villaplana, Sandra; Pineda Castro, Maria Lourdes

2015-03-01

The aim of this study was to evaluate consumers' acceptance of a peach palm snack and to determine its potential as a functional food by chemical characterization. An assessment was conducted with 100 consumers to determine the acceptance of different snack formulations and the results were subjected to cluster analysis. This analysis revealed two groups. Group 2 included people that consume snacks and peach palm frequently and showed the highest grades for the snack evaluated characteristics. All the consumers in group 2 and approximately 85% of the consumers in group 1 indicated that they would buy the product suggesting that there is a niche market for the developed peach palm snack. Also, a qualitative evaluation, using mini focus groups, of the two most widely accepted formulas of the snack (chosen according to previously described study) was performed. The sessions considered the opinion of middle class professionals and housewives. It was determined that the combination of tara gum and carboxymethylcellulose (CMC) allows a positive synergistic effect on the sensory characteristics of the snack, highlighting natural peach flavor and improving crunchiness. In a dry basis, the snack contains per 100 g: 9 ± 4 g of fat, 14.0 ± 0.3 g of dietary fiber, 15500 ± 32 µg of carotenoids and has an antioxidant capacity of 4700 ± 8 µmol TE, which demonstrates its potential as a functional food.

Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions.

Science.gov (United States)

Alegre, Isabel; Abadias, Maribel; Anguera, Marina; Usall, Josep; Viñas, Inmaculada

2010-10-01

Consumption of fresh-cut produce has sharply increased recently causing an increase of foodborne illnesses associated with these products. As generally, acidic fruits are considered 'safe' from a microbiological point of view, the aim of this work was to study the growth and survival of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches. The three foodborne pathogens population increased more than 2 log(10)units on fresh-cut peach when stored at 20 and 25 degrees C after 48 h. At 10 degrees C only L. innocua grew more than 1 log(10)unit and it was the only pathogen able to grow at 5 degrees C. Differences in growth occurred between different peach varieties tested, with higher population increases in those varieties with higher pH ('Royal Glory' 4.73+/-0.25 and 'Diana' 4.12+/-0.18). The use of common strategies on extending shelf life of fresh-cut produce, as modified atmosphere packaging and the use of the antioxidant substance, ascorbic acid (2%w/v), did not affect pathogens' growth at any of the temperatures tested (5 and 25 degrees C). Minimally-processed peaches have shown to be a good substrate for foodborne pathogens' growth regardless use of modified atmosphere and ascorbic acid. Therefore, maintaining cold chain and avoiding contamination is highly necessary. 2010 Elsevier Ltd. All rights reserved.

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Science.gov (United States)

2014-01-01

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

Efficacy of pink guava pulp as an antioxidant in raw pork emulsion.

Science.gov (United States)

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

2014-08-01

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

Analysis of Peach Bottom turbine trip tests

International Nuclear Information System (INIS)

Cheng, H.S.; Lu, M.S.; Hsu, C.J.; Shier, W.G.; Diamond, D.J.; Levine, M.M.; Odar, F.

1979-01-01

Current interest in the analysis of turbine trip transients has been generated by the recent tests performed at the Peach Bottom (Unit 2) reactor. Three tests, simulating turbine trip transients, were performed at different initial power and coolant flow conditions. The data from these tests provide considerable information to aid qualification of computer codes that are currently used in BWR design analysis. The results are presented of an analysis of a turbine trip transient using the RELAP-3B and the BNL-TWIGL computer codes. Specific results are provided comparing the calculated reactor power and system pressures with the test data. Excellent agreement for all three test transients is evident from the comparisons

PERFORMANCE OF ALTERNATIVE COMPONENT PRICING SYSTEMS FOR PORK

OpenAIRE

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

1998-01-01

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

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

Directory of Open Access Journals (Sweden)

Karen J. Murphy

2014-02-01

Full Text Available Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women.

A Comparison of Regular Consumption of Fresh Lean Pork, Beef and Chicken on Body Composition: A Randomized Cross-Over Trial

Science.gov (United States)

Murphy, Karen J.; Parker, Barbara; Dyer, Kathryn A.; Davis, Courtney R.; Coates, Alison M.; Buckley, Jonathan D.; Howe, Peter R. C.

2014-01-01

Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition. However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit. Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. In a nine month randomised open-labelled cross-over intervention trial, 49 overweight or obese adults were randomly assigned to consume up to 1 kg/week of pork, chicken or beef, in an otherwise unrestricted diet for three months, followed by two further three month periods consuming each of the alternative meat options. BMI and waist/hip circumference were measured and body composition was determined using dual energy x-ray absorptiometry. Dietary intake was assessed using three day weighed food diaries. Energy expenditure was estimated from activity diaries. There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets. After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women. PMID:24534884

A long-lasting outbreak of Salmonella Typhimurium U323 associated with several pork products, Denmark, 2010

DEFF Research Database (Denmark)

Kuhn, K. G.; Sørensen, Gitte; Torpdahl, M.

2013-01-01

This paper shows that control of foodborne disease outbreaks may be challenging even after establishing the source of infection. An outbreak of Salmonella Typhimurium U323 infections occurred in Denmark from March to September 2010, involving 172 cases. Before the detection of human cases, severa...... ready-to-eat spreadable pork sausage (teewurst) as the source of a sub-outbreak (matched odds ratio 17, 95% confidence interval 2·1–130)....... positive isolates of the outbreak strain had been found in a particular pig slaughterhouse and thus early traceback, investigation and control measures were possible. Several batches of pork and pork products were recalled and the slaughterhouse was closed twice for disinfection. No single common food item...

Fission product behavior in the Peach Bottom and Fort St. Vrain HTGRs

International Nuclear Information System (INIS)

Hanson, D.L.; Baldwin, N.L.; Strong, D.E.

1980-11-01

Actual operating data from Peach Bottom and Fort St. Vrain were compared with code predictions to assess the validity of the methods used to predict the behavior of fission products in the primary coolant circuit. For both reactors the measured circuit activities were significantly below design values, and the observations generally verify the codes used for large HTGR design

Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins.

Science.gov (United States)

Apple, J K; Davis, J R; Rakes, L K; Maxwell, C V; Stivarius, M R; Pohlman, F W

2001-01-01

Quality data were initially collected on 78 pork loins from crossbred pigs fed diets containing 0, 1.25 or 2.5% magnesium mica (MM). Loins were then vacuum-packaged, and randomly assigned to either 4 or 8 weeks of storage at 2°C. Dietary MM had no (P > 0.05) effect on moisture loss/retention or subjective and objective color measurements. Purge volume increased (Pwater-holding capacity of pork loins during storage, the data indicated inclusion of MM in swine diets may retard onset of oxidative rancidity in vacuum-packaged pork loins.

Effect of Water Deficit Stress on Peach Growth under Commercial Orchard Management Conditions

Directory of Open Access Journals (Sweden)

M. Rahmati

2015-06-01

Full Text Available In order to study the sensitivity of vegetative growth to water deficit stress of a late-maturing peach (Prunus persica L. cv. Elberta under orchard conditions, an experiment was conducted as randomized complete-block design with three treatments and four repetitions in Shahdiran commercial orchard in Mashhad during 2011. Three irrigation treatments including 360 (low stress, 180 (moderate stress and 90 (severe stress m3ha-1week-1 using a drip irrigation system (minimum stem water potential near harvest: -1.2, -1.5 and -1.7 MPa, respectively from the mid-pit hardening stage (12th of June until harvest (23rd of Sep. applied. Predawn, stem and leaf water potentials, leaf photosynthesis, transpiration, stomatal conductance and leaf temperature, the number of new shoots on fruit bearing shoots and vegetative shoots lengths during growing season as well as leaf area at harvest were measured. The results showed that water deficit stress had negative effects on peach tree water status, thereby resulting in decreased leaf gas exchange and tree vegetative growth. As significant decreased assimilate production of tree was resulted from both decreased leaf assimilation rate (until about 23 % and 50 %, respectively under moderate and severe stress conditions compared to low stress conditions and decreased leaf area of tree (until about 57% and 79%, respectively under moderate and severe stress conditions compared to low stress conditions at harvest. The significant positive correlation between leaf water potential and vegetative growth of peach revealed that shoot growth would decrease by 30% and 50% of maximum at leaf water potential of –1.56 and –2.30 MPa, respectively.

[Effect of supplementation with peach palm as source of vitamin A: study with rats].

Science.gov (United States)

Yuyama, L K; Cozzolino, S M

1996-02-01

The effect of supplementation with peach palm (Bactris gasipaes H.B.K.), as an alternative source of vit. A, in the regional diet of Manaus, AM, Brazil, in which the pulp was cooked and transformed into flour, was studied. The biological trial involved rats which were depleted in zinc and vitamin A, followed by repletion using the regional diet (RD), RD plus peach palm and RD plus vitamin A. The parameters used to determine the utilization of vitamin A were the vitamin A concentrations in the liver and plasma, and the growth of the animals. The diet was prepared according to the data of Shrimpton and Giugliano for families earning less than two legal minimum salaries. Adult post-partum rats were used, with six male pups each, which received a diet based on casein washed with 1% EDTA, without the addition of zinc or vitamin A for a period of 25 days, for the purpose of obtaining newly-weaned animals which were deficient in Zn and Vit.A. A control group received a diet also based on casein washed with 1% EDTA, but with all the nutrients in the quantities suggested by the Committee on Laboratory Animal Diets. The repletion period of the newly-weaned rats was of 30 days and the experimental design was entirely randomized with four groups of eight rats each. The diet supplementation followed the recommendations of the Committee on Laboratory Animal Diets. At the end of the experiment, it was observed that rats which consumed the diet based on the regional diet of Manaus supplemented with either peach palm or vitamin A showed a significantly greater concentration of vitamin A in the liver, 43.3 +/- 6.5 micrograms/g, 42.0 +/- 4.3 micrograms/g, respectively in relation to the regional diet, 5.5 +/- 1.1 micrograms/g (p < 0.05). The amount of zinc present in the regional diet, 10.7 mg per day, was bioavailable as determined by the concentration of zinc in the femurs. The results suggest that the regional diet of Manaus needs to be supplemented with vitamin A to maintain the

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

Science.gov (United States)

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

2012-01-01

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

Procedures for evaluating pork carcass and cut composition

International Nuclear Information System (INIS)

Siemens, A.L.H.

1989-01-01

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

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

African Journals Online (AJOL)

Madzimure

2017-01-05

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

Microbiota analysis to reveal temperature abuse of fresh pork

DEFF Research Database (Denmark)

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

2017-01-01

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

Cost-effectiveness of controlling Salmonella in the pork chain

NARCIS (Netherlands)

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

2004-01-01

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

Analysis of the thermal monitoring data collected at the Peach Bottom Atomic Power Station

International Nuclear Information System (INIS)

Witten, A.J.; Gray, D.D.

1977-01-01

A comprehensive study of the data collected as part of the environmental technical specifications program for Units 2 and 3 of the Peach Bottom Atomic Power Station was conducted for the Office of Nuclear Regulatory Research of the U.S. Nuclear Regulatory Commission. The study included an analysis of both the hydrothermal and ecological data collected from 1967 through 1976. This paper presents the details of the hydrothermal analysis performed under this program. The two primary methods used for temperature monitoring, during both the preoperational and operational periods of the program, are a fixed thermograph network and boat survey measurements. Analysis of the boat survey data provides a fine resolution demonstrating variations in ambient temperature in Conowingo Pond, as well as providing a qualitative picture of the thermal plume produced by the Peach Bottom thermal discharge. The data from 18 thermograph stations was used for a quantitative probability analysis

Formulation of a peach ice cream as potential symbiotic food

OpenAIRE

VILLALVA, Fernando Josué; CRAVERO BRUNERI, Andrea Paula; VINDEROLA, Gabriel; GONÇALVEZ DE OLIVEIRA, Enzo; PAZ, Noelia Fernanda; RAMÓN, Adriana Noemí

2017-01-01

Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbo...

Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality.

Science.gov (United States)

Madeira, M S; Alfaia, C M; Costa, P; Lopes, P A; Martins, S V; Lemos, J P C; Moreira, O; Santos-Silva, J; Bessa, R J B; Prates, J A M

2015-10-01

Forty entire male pigs from a commercial crossbreed (Duroc × Large White × Landrace) were used to investigate the individual or combined effects of betaine and Arg supplementation in Lys-deficient diets on growth performance, carcass traits, and pork quality. Pigs with 59.9 ± 1.65 kg BW were randomly assigned to 1 of 5 dietary treatments ( = 8). The 5 dietary treatments were normal Lys and CP diet (0.51% Lys and 16% CP; control), reduced Lys and CP diet (0.35% Lys and 13% CP), reduced Lys and CP diet with betaine supplementation (0.33%), reduced Lys and CP diet with Arg supplementation (1.5%), and reduced Lys and CP diet with betaine and Arg supplementation (0.33% betaine and 1.5% Arg). Pigs were slaughtered at 92.7 ± 2.54 kg BW. The Lys-deficient diets (-35% Lys) increased intramuscular fat (IMF) content by 25% ( = 0.041) and meat juiciness by 12% ( = 0.041) but had a negative effect on growth performance ( pork acceptability. Arginine supplementation also increased ( = 0.003) meat tenderness. Differences in fatty acid composition of pork were not detected among dietary treatment groups. However, oleic acid was positively correlated ( meat. Data confirm that dietary CP reduction enhances pork eating quality but negatively affects pigs' growth performance. Moreover, it is suggested that betaine and Arg supplementation of Lys-deficient diets does not further increase IMF content but improves some pork sensory traits, including overall acceptability.

Nutrient critical levels and availability in soils cultivated with peach palm (Bactris gasipaes Kunth. in Santo Domingo de Los Tsáchilas, Ecuador

Directory of Open Access Journals (Sweden)

Carlos Julio Quezada Crespo

2017-04-01

Full Text Available Ecuador is the most important exporter of canned peach palm, however, to date ideal soil fertility characteristics for peach palm growers remain unknown. The aim of this research was to determine optimal levels of soil nutrients for the cultivation of peach palm, specifically with regards to soil cation exchange capacity in order to obtain higher yields. We worked with 20 farmsteads and their soils from the province of Santo Domingo de los Tsáchilas during the second half of 2014. Fields were evaluated based on a relative yield and extractable (modified Olsen nutrient contents in each soil were determined using regression modeling to determine critical levels of each nutrient and specifically to determine the ideal soil cation exchange capacity under peach palm cultivation. Our analysis established critical levels of soil pH (6.3; OM 6.5%; P 12.3 mg.dm-3; K 0.67 cmol.dm-3 K; Ca 5.1 cmol.dm-3 ; Mg 0.97 cmol.dm-3; and S 7.5 mg.dm-3. The ideal Ca: Mg: K soil cation exchange capacity was determined to be 76:14:10.

Final safety analysis report for the irradiated fuels storage facility

International Nuclear Information System (INIS)

Bingham, G.E.; Evans, T.K.

1976-01-01

A fuel storage facility has been constructed at the Idaho Chemical Processing Plant to provide safe storage for spent fuel from two commercial HTGR's, Fort St. Vrain and Peach Bottom, and from the Rover nuclear rocket program. The new facility was built as an addition to the existing fuel storage basin building to make maximum use of existing facilities and equipment. The completed facility provides dry storage for one core of Peach Bottom fuel (804 elements), 1 1 / 2 cores of Fort St. Vrain fuel (2200 elements), and the irradiated fuel from the 20 reactors in the Rover program. The facility is designed to permit future expansion at a minimum cost should additional storage space for graphite-type fuels be required. A thorough study of the potential hazards associated with the Irradiated Fuels Storage Facility has been completed, indicating that the facility is capable of withstanding all credible combinations of internal accidents and pertinent natural forces, including design basis natural phenomena of a 10,000 year flood, a 175-mph tornado, or an earthquake having a bedrock acceleration of 0.33 g and an amplification factor of 1.3, without a loss of integrity or a significant release of radioactive materials. The design basis accident (DBA) postulated for the facility is a complete loss of cooling air, even though the occurrence of this situation is extremely remote, considering the availability of backup and spare fans and emergency power. The occurrence of the DBA presents neither a radiation nor an activity release hazard. A loss of coolant has no effect upon the fuel or the facility other than resulting in a gradual and constant temperature increase of the stored fuel. The temperature increase is gradual enough that ample time (28 hours minimum) is available for corrective action before an arbitrarily imposed maximum fuel centerline temperature of 1100 0 F is reached

Response of Green Peach Aphids and Other Arthropods to Garlic Intercropped with Tobacco

NARCIS (Netherlands)

Lai, R.; You, M.; Lotz, L.A.P.; Vasseur, L.

2011-01-01

The green peach aphid, Myzus persicae (Sulzer), is an insect pest that causes extensive damage to tobacco (Nicotiana tabacum L.) in China. Field trials were conducted in 2008 and 2009 at Longyan in the Fujian Province (China) to evaluate the effects of garlic (Allium sativum L.) as a deterrent to

Phytoplasmas in apricot, peach and sour cherry orchards in East Bohemia, Czech Republic

Czech Academy of Sciences Publication Activity Database

Ludvíková, H.; Fránová, Jana; Suchá, J.

2011-01-01

Roč. 64, Suppl. (2011), s. 67-68 ISSN 1721-8861 R&D Projects: GA MŠk OC09021 Institutional research plan: CEZ:AV0Z50510513 Keywords : Candidatus Phytoplasma prunorum * PCR/RFLP * apricot, peach and sour cherry orchards Subject RIV: EE - Microbiology, Virology Impact factor: 0.592, year: 2011

A bulk segregant gene expression analysis of a peach population reveals components of the underlying mechanism of the fruit cold response.

Directory of Open Access Journals (Sweden)

Clara Pons

Full Text Available Peach fruits subjected for long periods of cold storage are primed to develop chilling injury once fruits are shelf ripened at room temperature. Very little is known about the molecular changes occurring in fruits during cold exposure. To get some insight into this process a transcript profiling analyses was performed on fruits from a PopDG population segregating for chilling injury CI responses. A bulked segregant gene expression analysis based on groups of fruits showing extreme CI responses indicated that the transcriptome of peach fruits was modified already during cold storage consistently with eventual CI development. Most peach cold-responsive genes have orthologs in Arabidopsis that participate in cold acclimation and other stresses responses, while some of them showed expression patterns that differs in fruits according to their susceptibility to develop mealiness. Members of ICE1, CBF1/3 and HOS9 regulons seem to have a prominent role in differential cold responses between low and high sensitive fruits. In high sensitive fruits, an alternative cold response program is detected. This program is probably associated with dehydration/osmotic stress and regulated by ABA, auxins and ethylene. In addition, the observation that tolerant siblings showed a series of genes encoding for stress protective activities with higher expression both at harvest and during cold treatment, suggests that preprogrammed mechanisms could shape fruit ability to tolerate postharvest cold-induced stress. A number of genes differentially expressed were validated and extended to individual genotypes by medium-throughput RT-qPCR. Analyses presented here provide a global view of the responses of peach fruits to cold storage and highlights new peach genes that probably play important roles in the tolerance/sensitivity to cold storage. Our results provide a roadmap for further experiments and would help to develop new postharvest protocols and gene directed breeding

A bulk segregant gene expression analysis of a peach population reveals components of the underlying mechanism of the fruit cold response.

Science.gov (United States)

Pons, Clara; Martí, Cristina; Forment, Javier; Crisosto, Carlos H; Dandekar, Abhaya M; Granell, Antonio

2014-01-01

Peach fruits subjected for long periods of cold storage are primed to develop chilling injury once fruits are shelf ripened at room temperature. Very little is known about the molecular changes occurring in fruits during cold exposure. To get some insight into this process a transcript profiling analyses was performed on fruits from a PopDG population segregating for chilling injury CI responses. A bulked segregant gene expression analysis based on groups of fruits showing extreme CI responses indicated that the transcriptome of peach fruits was modified already during cold storage consistently with eventual CI development. Most peach cold-responsive genes have orthologs in Arabidopsis that participate in cold acclimation and other stresses responses, while some of them showed expression patterns that differs in fruits according to their susceptibility to develop mealiness. Members of ICE1, CBF1/3 and HOS9 regulons seem to have a prominent role in differential cold responses between low and high sensitive fruits. In high sensitive fruits, an alternative cold response program is detected. This program is probably associated with dehydration/osmotic stress and regulated by ABA, auxins and ethylene. In addition, the observation that tolerant siblings showed a series of genes encoding for stress protective activities with higher expression both at harvest and during cold treatment, suggests that preprogrammed mechanisms could shape fruit ability to tolerate postharvest cold-induced stress. A number of genes differentially expressed were validated and extended to individual genotypes by medium-throughput RT-qPCR. Analyses presented here provide a global view of the responses of peach fruits to cold storage and highlights new peach genes that probably play important roles in the tolerance/sensitivity to cold storage. Our results provide a roadmap for further experiments and would help to develop new postharvest protocols and gene directed breeding strategies to better

Byproducts Utilization Program: Sewage Sludge Irradiation Project. Progress report, July-December 1983

Energy Technology Data Exchange (ETDEWEB)

1984-12-01

Engineering support for a demonstration-scale irradiator design included assisting the City of Albuquerque in preparing a comprehensive site plan for their proposed sludge handling and treatment facilities. The solar sludge dryer has been delivered to SNLA. A preliminary sludge drying experiment indicated the importance of optimizing stirring and air flow. Installation of instrumentation and mechanical equipment continued. The Sandia Irradiator for Dried Sewage Solids (SIDSS) was used to irradiate 23 tons of dried, digested sewage sludge for the New Mexico State University (NMSU) Department of Crop and Soil Sciences. Gamma Irradiation Facility (GIF) operations included irradiation of ground pork for Toxoplasma gondii inactivation experiments, irradiation of surgical supplies and soil samples. Beneficial Uses Shipping Systems (BUSS) cask activities included near completion of the two full-scale cask bodies. Work continued on the Cask Safety Analysis Report (SAR) including additional analyses to reconfigure the six strontium fluoride capsules and/or reduce the number of capsules accommodated. NMSU has indicated no regrowth of salmonellae occurred in the irradiated sludge stockpile, while salmonellae did regrow in the unirradiated stockpile. Analyses of raw and digested sewage sludge from the Albuquerque Waste Water Treatment Plant showed levels of Yersinia enterocolitica (a human pathogen of emerging significance) to be below detection limits.

Byproducts Utilization Program: Sewage Sludge Irradiation Project. Progress report, July-December 1983

International Nuclear Information System (INIS)

1984-12-01

Engineering support for a demonstration-scale irradiator design included assisting the City of Albuquerque in preparing a comprehensive site plan for their proposed sludge handling and treatment facilities. The solar sludge dryer has been delivered to SNLA. A preliminary sludge drying experiment indicated the importance of optimizing stirring and air flow. Installation of instrumentation and mechanical equipment continued. The Sandia Irradiator for Dried Sewage Solids (SIDSS) was used to irradiate 23 tons of dried, digested sewage sludge for the New Mexico State University (NMSU) Department of Crop and Soil Sciences. Gamma Irradiation Facility (GIF) operations included irradiation of ground pork for Toxoplasma gondii inactivation experiments, irradiation of surgical supplies and soil samples. Beneficial Uses Shipping Systems (BUSS) cask activities included near completion of the two full-scale cask bodies. Work continued on the Cask Safety Analysis Report (SAR) including additional analyses to reconfigure the six strontium fluoride capsules and/or reduce the number of capsules accommodated. NMSU has indicated no regrowth of salmonellae occurred in the irradiated sludge stockpile, while salmonellae did regrow in the unirradiated stockpile. Analyses of raw and digested sewage sludge from the Albuquerque Waste Water Treatment Plant showed levels of Yersinia enterocolitica (a human pathogen of emerging significance) to be below detection limits

Antioxidant Activities of Nakai Extract and Its Application to the Pork Sausages

Directory of Open Access Journals (Sweden)

J. H. Park

2013-02-01

Full Text Available Influence of Achyranthes japonica Nakai Extract (AJNE on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W, and an increase in color b* of pork sausage samples (p<0.05. Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05. Sausages containing AJNE had lower non-heme iron values and peroxide value (POV than control sausages (p<0.05; however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05. Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05, but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05. Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05, but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

Definition of Linear Color Models in the RGB Vector Color Space to Detect Red Peaches in Orchard Images Taken under Natural Illumination

Directory of Open Access Journals (Sweden)

Jordi Palacín

2012-06-01

Full Text Available This work proposes the detection of red peaches in orchard images based on the definition of different linear color models in the RGB vector color space. The classification and segmentation of the pixels of the image is then performed by comparing the color distance from each pixel to the different previously defined linear color models. The methodology proposed has been tested with images obtained in a real orchard under natural light. The peach variety in the orchard was the paraguayo (Prunus persica var. platycarpa peach with red skin. The segmentation results showed that the area of the red peaches in the images was detected with an average error of 11.6%; 19.7% in the case of bright illumination; 8.2% in the case of low illumination; 8.6% for occlusion up to 33%; 12.2% in the case of occlusion between 34 and 66%; and 23% for occlusion above 66%. Finally, a methodology was proposed to estimate the diameter of the fruits based on an ellipsoidal fitting. A first diameter was obtained by using all the contour pixels and a second diameter was obtained by rejecting some pixels of the contour. This approach enables a rough estimate of the fruit occlusion percentage range by comparing the two diameter estimates.