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Sample records for meat industry slide

  1. Use of Atmospheric Pressure Cold Plasma for Meat Industry.

    Science.gov (United States)

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

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

    Science.gov (United States)

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

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

  3. Biobased Packaging - Application in Meat Industry

    Directory of Open Access Journals (Sweden)

    S. Wilfred Ruban

    2009-04-01

    Full Text Available Because of growing problems of waste disposal and because petroleum is a nonrenewable resource with diminishing quantities, renewed interest in packaging research is underway to develop and promote the use of “bio-plastics.” In general, compared to conventional plastics derived from petroleum, bio-based polymers have more diverse stereochemistry and architecture of side chains which enable research scientists a greater number of opportunities to customize the properties of the final packaging material. The primary challenge facing the food (Meat industry in producing bio-plastic packaging, currently, is to match the durability of the packaging with product shelf-life. Notable advances in biopolymer production, consumer demand for more environmentally-friendly packaging, and technologies that allow packaging to do more than just encompass the food are driving new and novel research and developments in the area of packaging for muscle foods. [Vet. World 2009; 2(2.000: 79-82

  4. Biosensor: an emerging safety tool for meat industry.

    Science.gov (United States)

    Singh, Pradeep Kumar; Jairath, Gauri; Ahlawat, Satyavir Singh; Pathera, Ashok; Singh, Prashant

    2016-04-01

    The meat industry associated with the health hazards like deadly pathogens, veterinary drugs, pesticide residues, toxins and heavy metals is in need of a tool to tackle the awful situation and ensure safer product to consumer. The growth in the industry, global trade scenario, stringent laws and consumer awareness has placed an extra onus on the meat industry to meet out the expectations and demands. Biosensors are the latest tool of detection in the fast growing industries including the food industry. Hence an attempt is envisaged here to review the possibility of harnessing biosensors as tool of safety to safe guard the consumer health and address safety issues in reference to the common threats of concern in the meat industry.

  5. Maintaining knife sharpness in industrial meat cutting: A matter of knife or meat cutter ability.

    Science.gov (United States)

    Karltun, J; Vogel, K; Bergstrand, M; Eklund, J

    2016-09-01

    Knife sharpness is imperative in meat cutting. The aim of this study was to compare the impact of knife blade steel quality with meat cutters' individual ability to maintain the cutting edge sharp in an industrial production setting. Twelve meat cutters in two different companies using three different knives during normal production were studied in this quasi-experimental study. Methods included were measuring knife cutting force before and after knife use, time knives were used, ratings of sharpness and discomfort and interviews. Results showed that the meat cutters' skill of maintaining sharpness during work had a much larger effect on knife sharpness during work than the knife steel differences. The ability was also related to feelings of discomfort and to physical exertion. It was found that meat cutters using more knives were more likely to suffer from discomfort in the upper limbs, which is a risk for developing MSD. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Working conditions in the European meat processing industry

    NARCIS (Netherlands)

    Nossent, S.; Groot, B. de; Verschuren, R.

    1995-01-01

    This report reflects the main results of one part of the study 'Monitoring the work environment at sectorial level'. This part regards the meat processing industry in Europe. In this study, which was a project of the European Foundation for Living and Working Conditions, ten member states of the

  7. Methods and approaches to prediction in the meat industry

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2016-01-01

    Full Text Available The modern stage of the agro-industrial complex is characterized by an increasing complexity, intensification of technological processes of complex processing of materials of animal origin also the need for a systematic analysis of the variety of determining factors and relationships between them, complexity of the objective function of product quality and severe restrictions on technological regimes. One of the main tasks that face the employees of the enterprises of the agro-industrial complex, which are engaged in processing biotechnological raw materials, is the further organizational improvement of work at all stages of the food chain, besides an increase in the production volume. The meat industry as a part of the agro-industrial complex has to use the biological raw materials with maximum efficiency, while reducing and even eliminating losses at all stages of processing; rationally use raw material when selecting a type of processing products; steadily increase quality, biological and food value of products; broaden the assortment of manufactured products in order to satisfy increasing consumer requirements and extend the market for their realization in the conditions of uncertainty of external environment, due to the uneven receipt of raw materials, variations in its properties and parameters, limited time sales and fluctuations in demand for products. The challenges facing the meat industry cannot be solved without changes to the strategy for scientific and technological development of the industry. To achieve these tasks, it is necessary to use the prediction as a method of constant improvement of all technological processes and their performance under the rational and optimal regimes, while constantly controlling quality of raw material, semi-prepared products and finished products at all stages of the technological processing by the physico-chemical, physico-mechanical (rheological, microbiological and organoleptic methods. The paper

  8. Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry

    OpenAIRE

    Hocquette , Aurélie; Lambert , Carla; Sinquin , Clémentine; Peterolff , Laure; Wagner , Zoé; ,; Lebert , André; Hocquette , Jean-François

    2015-01-01

    The production of in vitro meat by cell culture has been suggested by some scientists as one solution to address the major challenges facing our society. Firstly, consumers would like the meat industry to reduce potential discomfort of animals on modern farms, or even to avoid killing animals to eat them. Secondly, citizens would like meat producers to reduce potential environmental deterioration by livestock and finally, there is a need to reduce world hunger by increasing pro...

  9. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

    OpenAIRE

    Alahakoon, Amali U.; Jo, Cheorun; Jayasena, Dinesh D.

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religi...

  10. A Sliding Mode Control-based on a RBF Neural Network for Deburring Industry Robotic Systems

    OpenAIRE

    Tao, Yong; Zheng, Jiaqi; Lin, Yuanchang

    2016-01-01

    A sliding mode control method based on radial basis function (RBF) neural network is proposed for the deburring of industry robotic systems. First, a dynamic model for deburring the robot system is established. Then, a conventional SMC scheme is introduced for the joint position tracking of robot manipulators. The RBF neural network based sliding mode control (RBFNN-SMC) has the ability to learn uncertain control actions. In the RBFNN-SMC scheme, the adaptive tuning algorithms for network par...

  11. Enzymatic catalysis treatment method of meat industry wastewater using lacasse.

    Science.gov (United States)

    Thirugnanasambandham, K; Sivakumar, V

    2015-01-01

    The process of meat industry produces in a large amount of wastewater that contains high levels of colour and chemical oxygen demand (COD). So they must be pretreated before their discharge into the ecological system. In this paper, enzymatic catalysis (EC) was adopted to treat the meat wastewater. Box-Behnken design (BBD), an experimental design for response surface methodology (RSM), was used to create a set of 29 experimental runs needed for optimizing of the operating conditions. Quadratic regression models with estimated coefficients were developed to describe the colour and COD removals. The experimental results show that EC could effectively reduce colour (95 %) and COD (86 %) at the optimum conditions of enzyme dose of 110 U/L, incubation time of 100 min, pH of 7 and temperature of 40 °C. RSM could be effectively adopted to optimize the operating multifactors in complex EC process.

  12. Developments and competitiveness of Mozambican chicken meat industry

    Directory of Open Access Journals (Sweden)

    Carlos Alberto de Oliveira

    2015-12-01

    Full Text Available Mozambican poultry industry might be an option to facilitate people's access to animal protein, as well as to reduce the dependence on imports of the product, bringing jobs and income forth. This study aimed to characterize and to analyze the competitiveness of poultry industry in Mozambique. Porter’s Five Forces Model, which focuses on the five strengths that shape business competition, was applied. The results show a low level of competition within the industry, a limited supply of raw material and the fact that national products are commodities and competes with strong foreign participants. Domestic demand for chicken meat is increasing, but buyers base their decision mainly on price. Challenges include establishment of governance structure and policies for poultry sector and consumer welfare. Another alternative to improve the poultry industry in Mozambique is to promote technical cooperation with other countries, such as Brazil, in order to acquire specific structures for chicken production, genetic material and adequate nutrition.

  13. Use of Atmospheric Pressure Cold Plasma for Meat Industry

    OpenAIRE

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces th...

  14. Potential applications of radiation technology in meat industry

    International Nuclear Information System (INIS)

    Chawla, S.P.; Kanatt, S.R.; Rao, M.S.; Sharma, Arun

    2009-01-01

    Microbial load determines shelf-life and safety of meat products. Radiation technology is an effective tool in eliminating spoilage and pathogenic microbes in meat products. Radiation processing of meat can work in synergy with traditional preservation methods to enhance shelf-life and safety of meat products. (author)

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

    OpenAIRE

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, relig...

  16. METHODOLOGY TO EVALUATE THE INNOVATIVE ACTIVITY OF THE MEAT INDUSTRY

    Directory of Open Access Journals (Sweden)

    D. N. Bakaev

    2014-01-01

    Full Text Available The article considers the methods of estimation of innovative activity of the enterprise. Revealed advantages and disadvantages of the proposed techniques in various publications, devoted to the innovative development. Analysis of the works of domestic and foreign authors showed that the existing methods do not provide an adequate assessment of innovative activity of the enterprise. Asked to enter the integral indicator of innovative activity, which is the criterion of the dynamism of innovative activity of the enterprise, as measured by the speed and volume creation, promotion and use of innovations in economic activity of the enterprise. The proposed system of estimation of innovative activity of the enterprise is based on the following indicators: the ratio of personnel development, the growth rate of financial assets directed on conducting innovative activity of the enterprise, the coefficient for mastering new technologies, the growth rate of intellectual property. The assessment matrix integral indicator of innovative activity of the enterprise reflects the relationship of the indicators of innovative potential and innovative activity and includes a group of indicators, which allows the estimation of innovative activity of enterprises in various spheres of business: technological, organizational, marketing. The main advantages of the developed technique of estimation of level of innovative development of the enterprises of the meat industry is: an assessment of the level in dynamics; complex research of a level of innovation development; the possibility of comparison of actual values with the values of the indicators, assessments United experts. A feature of the proposed method is not only able to measure the level of innovation development in General, but diagnosis of individual factors. This allows you to determine which factors-the Torah must be activated to display the meat industry to a higher level of innovation development.

  17. Slide 1

    Indian Academy of Sciences (India)

    Table of contents. Slide 1 · Slide 2 · Slide 3 · Slide 4 · Slide 5 · Slide 6 · Slide 7 · Slide 8 · Slide 9 · Slide 10 · Slide 11 · Slide 12 · Slide 13 · Slide 14 · Slide 15 · Slide 16 · Slide 17.

  18. Slide 1

    Indian Academy of Sciences (India)

    Table of contents. Slide 1 · Slide 2 · Membrane Phospholipids · Slide 4 · NAE and NAPE · Biological and Pharmacological properties · Slide 7 · Slide 8 · Slide 9 · Slide 10 · Slide 11 · Slide 12 · Slide 13 · Slide 14 · Slide 15 · Slide 16 · Slide 17 · Slide 18 · Slide 19 · Slide 20 · Slide 21 · Slide 22 · Slide 23 · Slide 24 · Slide 25.

  19. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review.

    Science.gov (United States)

    Alahakoon, Amali U; Jo, Cheorun; Jayasena, Dinesh D

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

  20. The World Cancer Research Fund report 2007: A challenge for the meat processing industry.

    Science.gov (United States)

    Demeyer, Daniël; Honikel, Karl; De Smet, Stefaan

    2008-12-01

    One of the 10 universal guidelines for healthy nutrition in a report of the World Cancer Research Fund released at the end of 2007 is to "limit intake of red meat and avoid processed meat", as a result of the "convincing evidence" for an association with an increased risk of colorectal cancer development. In the present paper, the scientific evidence for the association between processed meats intake and colorectal cancer development is explored and the most probable hypothesis on the mechanism underlying this relationship formulated. It seems that the present state of knowledge is not well understood but relates to a combination of haem iron, oxidative stress, formation of N-nitroso compounds and related residues in the digestive tract as the causal factors. Although criticisms of the inaccurate definition of processed meats and the insufficient accounting for the large variability in composition of meat products have been expressed, it is clear that the report urges proper action by the meat and nutrition research community and the meat industry. Research items that in our view should be addressed are discussed. They include: (1) evaluating the health risks associated with processed meats intake within the context of the supply of beneficial nutrients and other nutrition associated health risks; (2) definition of the role of nitrites and nitrates in meat processing; (3) investigating the role of red and processed meats on the endogenous formation of N-nitroso compounds in the digestive tract; and (4) developing improved processed meats using new ingredients.

  1. A Review of the Poultry Meat Production Industry for Food Safety in Indonesia

    Science.gov (United States)

    Wahyono, N. D.; Utami, M. M. D.

    2018-01-01

    Poultry meat is an indispensable source of animal protein in human growth and development, so it is in great demand by people all over the world. Poultry meat has several advantages, namely the quality of nutrition is good enough, delicious taste, relatively affordable price, easy to get and accepted all levels of society with diverse backgrounds. The era of globalization requires competitive products, such as chicken meat in Indonesia, the current chicken meat industry is not only based on high production capacity and decreased production costs but also chicken products are safe to eat. As a consequence of trade liberalization, the poultry industry faces the threat of competition with cheaper products with better quality. The food safety of chicken meat starts from the farm, processing process until consumed. Food safety is a requirement of food products that must be handled by involving government, industry and consumers.

  2. Dynamics of Price-Cost Margins in the U.S. Meat Industry

    OpenAIRE

    Chidmi, Benaissa; Fadiga, Mohamadou L.

    2007-01-01

    This study analyses the stochastic behavior of price-cost margins (PCMs) in the U.S. meat industry. It, first, develops and estimates a vertical relationship economic model to derive PCMs in the U.S. meat industry (Beef, Pork, and Poultry). Second it analyzes the behavior of PCMs by decomposing them into their seasonal, cyclical, and trend components using the state-space and the Kalman filtering methods. Price-cost margins in the U.S. meat industry are governed by two common trends and two c...

  3. Promotion of sustainable employability : Occupational health in the meat processing industry

    NARCIS (Netherlands)

    van Holland, Breunis Johannes

    2016-01-01

    Due to rising retirement age, sustainable employability is gaining interest among employers. Such is the case in the meat processing industry. A strategy to address these challenges is health promotion at work. Therefore, the largest Dutch meat processing company has implemented a Workers’ Health

  4. The meat industry: do we think and behave globally or locally?

    Science.gov (United States)

    Belk, K E; Woerner, D R; Delmore, R J; Tatum, J D; Yang, H; Sofos, J N

    2014-11-01

    For generations, those that produce livestock and meat generally felt that their country or geographical region (i.e., provenance) reflected a basis for product differentiation. This occurs to the extent that geography of production often is considered a "brand." For example, there exists "U.S. Grain-Fed Beef" or "Kobe Black Wagyu" or "Uruguayan Grass-Fed Lamb" or "Danish Pork." However, for most meat trade, industry has evolved beyond this. With the exception perhaps of farms onto which livestock are born, meat company's profits are not generally tied to geographical considerations. Most major companies (e.g., JBS, Marfrig, Tyson, Cargill, Danish Crown, Nippon Meat Packers, etc.) operate in multiple countries and represent to consumers the production of a number of locations. However, there also now exist entrepreneurial options for meat production and "local" sales, albeit at lesser volumes. This discussion explores "global" and "local" meat marketing options. Copyright © 2014. Published by Elsevier Ltd.

  5. A decade of sulphite control in Serbian meat industry and the effect of HACCP.

    Science.gov (United States)

    Tomasevic, Igor; Dodevska, Margarita; Simić, Milan; Raicevic, Smiljana; Matovic, Violeta; Djekic, Ilija

    2018-03-01

    In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (HACCP) implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3 mg kg -1 . Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.

  6. A Sliding Mode Control-Based on a RBF Neural Network for Deburring Industry Robotic Systems

    Directory of Open Access Journals (Sweden)

    Yong Tao

    2016-01-01

    Full Text Available A sliding mode control method based on radial basis function (RBF neural network is proposed for the deburring of industry robotic systems. First, a dynamic model for deburring the robot system is established. Then, a conventional SMC scheme is introduced for the joint position tracking of robot manipulators. The RBF neural network based sliding mode control (RBFNN-SMC has the ability to learn uncertain control actions. In the RBFNN-SMC scheme, the adaptive tuning algorithms for network parameters are derived by a Koski function algorithm to ensure the network convergences and enacts stable control. The simulations and experimental results of the deburring robot system are provided to illustrate the effectiveness of the proposed RBFNN-SMC control method. The advantages of the proposed RBFNN-SMC method are also evaluated by comparing it to existing control schemes.

  7. Slide 1

    Indian Academy of Sciences (India)

    Table of contents. Slide 1 · Slide 2 · Slide 3 · Slide 4 · Slide 5 · Slide 6 · Slide 7 · Immunology of VL · Slide 9 · Slide 10 · Slide 11 · Slide 12 · Slide 13 · Slide 14 · Strategies To Design Drugs · Slide 16 · Slide 17 · Slide 18 · Slide 19 · Slide 20 · Slide 21 · Slide 22 · Slide 23 · Slide 24 · Slide 25 · Slide 26 · Slide 27 · Slide 28.

  8. Slide 1

    Indian Academy of Sciences (India)

    Slide 5 · Slide 6 · Second Question How Did this Shift in ToT Come About? Slide 8 · Second Question How Did this Shift in ToT Come About? Slide 10 · Slide 11 · Slide 12 · Slide 13 · Slide 14 · Slide 15 · Slide 17 · Slide 20 · Slide 21 · Slide 22 · Slide 23 · Slide 24 · Slide 25 · Slide 26 · Slide 27 · Slide 30 · India's Globalization.

  9. The potential impact of current animal research on the meat industry and consumer attitudes towards meat.

    Science.gov (United States)

    Garnier, Jean-Pierre; Klont, Ronald; Plastow, Graham

    2003-01-01

    Progress in animal nutrition, reproduction, quantitative genetics, and the development of molecular genetics, proteomics, and functional genomics open new perspectives for the meat sector. The most promising developments include a wider utilisation of molecular markers, the possibilities of semen sexing and the targeted use of nutrition to modify the composition of meat. The increased use of biotechnology will have a considerable impact on the economics of production of meat and further processed products. New technologies will increase the possibilities for product differentiation and improve homogeneity of live animals. The consumer and society in general will influence the direction of these developments. This review will focus on the long-term impact of new technologies for the meat production chain.

  10. IMPROVING THE SYSTEM OF RAW MATERIAL SUPPLY OF THE MEAT INDUSTRY

    Directory of Open Access Journals (Sweden)

    A. M. Bukreev

    2013-01-01

    Full Text Available The article describes the characteristics of the process of improving the system raw materials supply of meat industry and presents the main factors, criteria, principles and algorithm rational distribution of the meat industry. The relevance of the research topic, in a globalized economy and Russia's accession to the WTO, caused by necessity to improve the system of raw material supply domestic enterprises and enhancing food security.

  11. Video image analysis in the Australian meat industry - precision and accuracy of predicting lean meat yield in lamb carcasses.

    Science.gov (United States)

    Hopkins, D L; Safari, E; Thompson, J M; Smith, C R

    2004-06-01

    A wide selection of lamb types of mixed sex (ewes and wethers) were slaughtered at a commercial abattoir and during this process images of 360 carcasses were obtained online using the VIAScan® system developed by Meat and Livestock Australia. Soft tissue depth at the GR site (thickness of tissue over the 12th rib 110 mm from the midline) was measured by an abattoir employee using the AUS-MEAT sheep probe (PGR). Another measure of this thickness was taken in the chiller using a GR knife (NGR). Each carcass was subsequently broken down to a range of trimmed boneless retail cuts and the lean meat yield determined. The current industry model for predicting meat yield uses hot carcass weight (HCW) and tissue depth at the GR site. A low level of accuracy and precision was found when HCW and PGR were used to predict lean meat yield (R(2)=0.19, r.s.d.=2.80%), which could be improved markedly when PGR was replaced by NGR (R(2)=0.41, r.s.d.=2.39%). If the GR measures were replaced by 8 VIAScan® measures then greater prediction accuracy could be achieved (R(2)=0.52, r.s.d.=2.17%). A similar result was achieved when the model was based on principal components (PCs) computed from the 8 VIAScan® measures (R(2)=0.52, r.s.d.=2.17%). The use of PCs also improved the stability of the model compared to a regression model based on HCW and NGR. The transportability of the models was tested by randomly dividing the data set and comparing coefficients and the level of accuracy and precision. Those models based on PCs were superior to those based on regression. It is demonstrated that with the appropriate modeling the VIAScan® system offers a workable method for predicting lean meat yield automatically.

  12. Color image analysis technique for measuring of fat in meat: an application for the meat industry

    Science.gov (United States)

    Ballerini, Lucia; Hogberg, Anders; Lundstrom, Kerstin; Borgefors, Gunilla

    2001-04-01

    Intramuscular fat content in meat influences some important meat quality characteristics. The aim of the present study was to develop and apply image processing techniques to quantify intramuscular fat content in beefs together with the visual appearance of fat in meat (marbling). Color images of M. longissimus dorsi meat samples with a variability of intramuscular fat content and marbling were captured. Image analysis software was specially developed for the interpretation of these images. In particular, a segmentation algorithm (i.e. classification of different substances: fat, muscle and connective tissue) was optimized in order to obtain a proper classification and perform subsequent analysis. Segmentation of muscle from fat was achieved based on their characteristics in the 3D color space, and on the intrinsic fuzzy nature of these structures. The method is fully automatic and it combines a fuzzy clustering algorithm, the Fuzzy c-Means Algorithm, with a Genetic Algorithm. The percentages of various colors (i.e. substances) within the sample are then determined; the number, size distribution, and spatial distributions of the extracted fat flecks are measured. Measurements are correlated with chemical and sensory properties. Results so far show that advanced image analysis is useful for quantify the visual appearance of meat.

  13. An industry perspective: An update on the adoption of whole slide imaging

    Directory of Open Access Journals (Sweden)

    Michael C Montalto

    2016-01-01

    Full Text Available This manuscript is an adaptation of the closing keynote presentation of the Digital Pathology Association Pathology Visions Conference 2015 in Boston, MA, USA. In this presentation, analogies are drawn between the adoption of whole slide imaging (WSI and other mainstream digital technologies, including digital music and books. In doing so, it is revealed that the adoption of seemingly similar digital technologies does not follow the same adoption profiles and that understanding the unique aspects of value for each customer segment is critical. Finally, a call to action is given to academia and industry to study the value that WSI brings to the global healthcare community.

  14. An industry perspective: An update on the adoption of whole slide imaging.

    Science.gov (United States)

    Montalto, Michael C

    2016-01-01

    This manuscript is an adaptation of the closing keynote presentation of the Digital Pathology Association Pathology Visions Conference 2015 in Boston, MA, USA. In this presentation, analogies are drawn between the adoption of whole slide imaging (WSI) and other mainstream digital technologies, including digital music and books. In doing so, it is revealed that the adoption of seemingly similar digital technologies does not follow the same adoption profiles and that understanding the unique aspects of value for each customer segment is critical. Finally, a call to action is given to academia and industry to study the value that WSI brings to the global healthcare community.

  15. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

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

  16. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  17. The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

    Directory of Open Access Journals (Sweden)

    Flores, D. R. M.,

    2017-06-01

    Full Text Available The quality of meat from different animal species is defined by chemical, physical sensory and microbiological characteristics, which can be influenced by procedures during the slaughter of animals. Technologies such as ultrasound (US and slightly acidic electrolyzed water (SAEW are being studied in order to assist in food processing and in developing methods that are economically viable and environmentally sustainable. The aim of this paper is to discuss the relationship between US and SAEW in relation to tenderness, microbiology, and oxidation of meat. The meat industry was a pioneer in the use of the ultrasound, which initially aimed to determine the layer of fat on carcasses and subsequently improve the tenderness of the meat. Recently studies mention that the ultrasound and SAEW can influence the microbiological parameters. The combination of both technologies should also be considered, with the possibility of enhancing the antimicrobial effects. However, there is little information regarding oxidative parameters promoted in meat for these two alternative technologies, where the individual or when interspersed use. Knowing the actions and consequences of ultrasound and SAEW in meat will enable the opening of new perspectives about the application of these technologies in the meat industry.

  18. Slide 1

    Indian Academy of Sciences (India)

    Table of contents. Slide 1 · Matsyagandhya A case of genetic disorder · Slide 3 · Slide 4 · Slide 5 · Slide 6 · Slide 7 · Active Site with Molybdopterin Ligation · Disadvantage of a Chemist to Model the Cofactor · Slide 10 · Slide 11 · Slide 12 · Active Site Investigation · Slide 14 · Slide 15 · Slide 16 · Slide 17 · Slide 18 · Slide 19.

  19. Slide 1

    Indian Academy of Sciences (India)

    Slide 25 · Life course epidemiology and chronic diseases · Models · Slide 28 · Slide 29 · Slide 30 · New Delhi Birth Cohort · New Delhi Birth Cohort (NDBC) · Slide 33 · Slide 34 · Slide 35 · Slide 36 · Slide 37 · Slide 38 · Slide 39 · CONCLUSIONS Urban Children and Adolescents · CONCLUSIONS New Delhi Birth Cohort.

  20. Current and future prospects for the use of pulsed electric field in the meat industry.

    Science.gov (United States)

    Bhat, Zuhaib F; Morton, James D; Mason, Susan L; Bekhit, Alaa El-Din A

    2018-02-02

    Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.

  1. Investment Subsidies in the Meat Industry and Their Impact on Business Economics

    Directory of Open Access Journals (Sweden)

    Zdeňka Náglová

    2018-03-01

    Full Text Available This article deals with meat industry subsidies in the Czech Republic. Food processing businesses are entitled to draw funds from the Rural Development Program 2007-2013 (RDP, Axis I, Measure I. 1. 3 Adding value to agricultural and food products. The aim of this paper is to assess whether there were any changes in performance indicators in subsidized meat businesses and to identify their effects on the meat industry. Competitiveness of meat industry is low. Subsidies are among other factors that can help to reach for better competitiveness of this branch. The fixed effect model was used in order to carry out the analysis. According to the results, subsidized meat enterprises did not display any increase in business performance (no increase in labour productivity, value added growth in the supported firm were found and cannot be considered as a key factor of competitiveness. There was a positive impact on the number of employees and the value of fixed assets in the year the subsidies were drawn. However, the effective use of workers and property did not reflect other performance indicators in the year of drawing.

  2. Industrial halal meat production and animal welfare: A review.

    Science.gov (United States)

    Farouk, M M; Pufpaff, K M; Amir, M

    2016-10-01

    Islam teaches zero-tolerance to all forms of animal abuse throughout the halal meat production supply chain and demands that when animals are slaughtered, they must be slaughtered in the mindful and attentive way espoused by the Prophet Muhammad. Why then are poor practices and animal welfare abuses still occurring during halal meat production, and how can they be reduced or eliminated? In this review we discuss how improvements might be achieved through: (1) training of staff regarding the religious and regulatory requirements of animal welfare from on-farm to slaughter; (2) empathy and compassion assessment of applicants prior to employment; (3) installation of CCTV cameras around lairage and slaughter sites; (4) regular employee follow-up training to minimise 'compassion fatigue'; (5) incorporating animal welfare requirements in halal certification; (6) using mosque-based sermons by Imams to increase awareness of animal welfare issues; and (7) making portable humane slaughter units available to small cottage operations and home/neighbourhood-kills through mosque-based organizations/structures. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Classification of rabbit meat obtained with industrial and organic breeding by means of spectrocolorimetric technique

    Science.gov (United States)

    Menesatti, P.; D'Andrea, S.; Negretti, P.

    2007-09-01

    Rabbit meat is for its nutritional characteristics a food corresponding to new models of consumption. Quality improvement is possible integrating an extensive organic breeding with suitable rabbit genetic typologies. Aim of this work (financed by a Project of the Lazio Region, Italy) was the characterization of rabbit meat by a statistic model, able to distinguish rabbit meat obtained by organic breeding from that achieved industrially. This was pursued through the analysis of spectral data and colorimetric values. Two genetic typologies of rabbit, Leprino Viterbese and a commercial hybrid, were studied. The Leprino Viterbese has been breeded with two different systems, organic and industrial. The commercial hybrid has been bred only industrially because of its characteristics of high sensibility to diseases. The device used for opto-electronic analysis is a VIS-NIR image spectrometer (range: 400-970 nm). The instrument has a stabilized light, it works in accordance to standard CIE L*a*b* technique and it measures the spectral reflectance and the colorimetric coordinates values. The statistic data analysis has been performed by Partial Least Square technique (PLS). A part of measured data was used to create the statistic model and the remaining data were utilized in phase of test to verify the correct model classification. The results put in evidence a high percentage of correct classification (90%) of the model for the two rabbit meat classes, deriving from organic and industrial breeding. Moreover, concerning the different genetic typologies, the percentage of correct classification was 90%.

  4. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory

    NARCIS (Netherlands)

    Sman, van der R.G.M.

    2013-01-01

    In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity

  5. Marketing channels and control the distribution of products in the meat industry.

    OpenAIRE

    Sidorchuk, Roman

    2010-01-01

    The article deals with the formation of distribution channels in the meat industry. Question of finding channels. Awareness of the problem-added customer value in the channel. The task of shaping the company's own distribution channel products. The procedure of forming a channel of distribution. The main problem in forming their own distribution channel. Prospects of development of different channels

  6. Strategic marketing types: Evidence from the European meat processing industry

    DEFF Research Database (Denmark)

    Strandskov, Jesper; Hundahl, Lone; Laursen, Christina

    performance might differ between firms pursuing any strategy type has a strong academic and practical business interest. There is still a need to explore the basic question of whether generic types of mark strategies exist. Also there is a lack of empirical evidence which examines a wide range of strategic...... marketing strategies, (2) places these clusters in a strategic typology in order to better understand their position in the marketplace, and (3) analyses these strategic marketing types in terms of performance outcomes and differences in corporate attitudes and goals. 3. The meat processing sector in Europe....... Integrating previous definitions and findings on key strategy dimensions, three main marketing strategy components are used in the analysis: Strategic focus/objective marketing targeting and marketing positioning. The variables are split up in the following main groups: Marketing strategy variables, Corporate...

  7. Preliminary assessment of biodiesel generation from meat industry residues in Baja California, Mexico

    International Nuclear Information System (INIS)

    Toscano, Lydia; Montero, Gisela; Stoytcheva, Margarita; Campbell, Hector; Lambert, Alejandro

    2011-01-01

    Oil derived fuels constituted a main energy source during the last fifty years, although their high price limited their accessibility. Prospective studies indicated that economic and environmental problems promoted biodiesel production using biomass and residues like animal fat, along with meat and bones, among others. The regional inventory of the available fat in meat industry, as well as the estimation of the biodiesel potential production demonstrated that the biodiesel generated from animal fat, combined with diesel from oil in a 2% biodiesel blend could power 25% of the trucks and passenger vehicles registered in 2007 in Baja California, Mexico. (author)

  8. Methods and approaches to prediction in the meat industry

    OpenAIRE

    A. B. Lisitsyn; M. A. Nikitina; A. N. Zakharov; E. O. Scherbinina

    2016-01-01

    The modern stage of the agro-industrial complex is characterized by an increasing complexity, intensification of technological processes of complex processing of materials of animal origin also the need for a systematic analysis of the variety of determining factors and relationships between them, complexity of the objective function of product quality and severe restrictions on technological regimes. One of the main tasks that face the employees of the enterprises of the agro-industrial comp...

  9. Consumer perception and the role of science in the meat industry.

    Science.gov (United States)

    Troy, D J; Kerry, J P

    2010-09-01

    The relationship between consumer perception of quality and the food industry's drive to satisfy consumer needs is complex and involves many different components. Science and innovation play a major role in equipping the industry to respond to consumer concerns and expectations. This paper examines the main elements of consumer perception of meat with focus on the red meat sector. Emphasis is placed on perception at point of sale particularly the intrinsic quality cues of colour, packaging and degree of visual fat. The state of the art developments in increasing consumers' perception at this point are discussed. Experienced quality cues such as tenderness and flavour are well known as being of immense importance to consumers at point of consumption. The latest technological developments to enhance the quality experienced by consumers are discussed. The use of pre-rigor restraining techniques offers the industry a method for changing its conventional procedures of processing beef for instance. Background cues of safety, nutrition, animal welfare and sustainability are also discussed. Finally opportunities and challenges facing the industry are outlined. It is concluded that the meat industry needs to invest in and embrace an innovation agenda in order to be sustainable. It must utilise emerging scientific knowledge and take a more proactive role in setting out a research agenda.

  10. Advances in the industrial production of halal and kosher red meat.

    Science.gov (United States)

    Farouk, Mustafa M

    2013-12-01

    The worldwide volume and value of trade in halal and kosher meat and co-products are huge. Muslim countries alone consumed meat estimated to be worth USD 57.2 billion in 2008. The halal and kosher principles that govern the production of red meat have many similarities, as well as some fundamental differences. Perhaps the most significant difference is that at the time of slaughter, the animal needs only to be alive to meet the minimum halal requirement, but must be both alive and conscious for kosher. It is for this reason that reversible pre-slaughter stunning is acceptable only for halal meat, although a compromise form of post-slaughter stunning is now considered kosher in some countries. Extensive research on animal physiology and welfare has characterised and optimised the methods for stunning livestock, and enabled advancement in associated technologies. This forms the basis for harmonising the religious and secular requirements for the protection of animal welfare at slaughter. These technologies and the associated processing practices for the industrial production of halal and kosher meat are reviewed in this paper. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. Knowledge of stakeholders in the game meat industry and its effect on compliance with food safety standards.

    Science.gov (United States)

    Bekker, Johan Leon; Hoffman, Louw C; Jooste, Piet J

    2011-10-01

    The game meat industry is continuing to grow in South Africa. Several stakeholders are involved in the game meat supply chain and a high level of knowledge is necessary to ensure compliance with legislation and standards. It was therefore necessary to determine the level of knowledge of the stakeholders since this has not been determined before. Information regarding the extent of stakeholders' knowledge and the possible impact on compliance to standards was obtained through a desk-top study and an analysis of questionnaire responses from industry, consumers and relevant authorities. Results have shown that consumers have a specific expectation regarding the safe production of game meat. Limitations in the knowledge of the stakeholders have been identified. Understanding these limitations can assist policy-makers, law enforcers and the game meat industry in developing strategies to alleviate the problem. The result of this study may assist in providing consumers with game meat that is safe for human consumption.

  12. On-line NIR analysis of fat, water and protein in industrial scale ground meat batches.

    Science.gov (United States)

    Tøgersen, G; Isaksson, T; Nilsen, B N; Bakker, E A; Hildrum, K I

    1999-01-01

    Fat, water and protein contents in industrial scale meat batches were determined on-line by near infrared (NIR) reflectance spectroscopy. The NIR instrument was mounted at the outlet of a large meat grinder, and the measurements were performed in an industrial environment. Beef and pork samples, with chemical compositions of 7-26% fat, 58-75% water and 15-21% protein, were processed with hole diameters of 13mm in the grinder plate. Calibrations were made both for a combined set of beef and pork samples, and for separate sets of beef and pork samples. Validations were either done by full cross validation of the calibration set, or by bias corrected prediction of a test set. Prediction errors for the two sample sets, expressed as root mean square errors of cross validation or standard error of prediction, were in the ranges 0.82-1.49% fat, 0.94-1.33% water and 0.35-0.70% protein, depending of sample set and species of animal. The presented application is an improvement to the existing manual meat standardisation procedure, and has been implemented for regular use in a Norwegian meat manufacturing plant.

  13. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review.

    Science.gov (United States)

    Jayathilakan, K; Sultana, Khudsia; Radhakrishna, K; Bawa, A S

    2012-06-01

    India is bestowed with vast livestock wealth and it is growing at the rate of 6% per annum. The contribution of livestock industry including poultry and fish is increasing substantially in GDP of country which accounts for >40% of total agricultural sector and >12% of GDP. This contribution would have been much greater had the animal by-products been also efficiently utilized. Efficient utilization of by-products has direct impact on the economy and environmental pollution of the country. Non-utilization or under utilization of by-products not only lead to loss of potential revenues but also lead to the added and increasing cost of disposal of these products. Non-utilization of animal by-products in a proper way may create major aesthetic and catastrophic health problems. Besides pollution and hazard aspects, in many cases meat, poultry and fish processing wastes have a potential for recycling raw materials or for conversion into useful products of higher value. Traditions, culture and religion are often important when a meat by-product is being utilized for food. Regulatory requirements are also important because many countries restrict the use of meat by-products for reasons of food safety and quality. By-products such as blood, liver, lung, kidney, brains, spleen and tripe has good nutritive value. Medicinal and pharmaceutical uses of by-product are also highlighted in this review. Waste products from the poultry processing and egg production industries must be efficiently dealt with as the growth of these industries depends largely on waste management. Treated fish waste has found many applications among with which the most important are animal feed, biodiesel/biogas, dietectic products (chitosan), natural pigments (after extraction) and cosmetics (collagen). Available information pertaining to the utilization of by-products and waste materials from meat, poultry and fish and their processing industries has been reviewed here.

  14. Quality characteristics of broiler chicken meat from free-range and industrial poultry system for the consumers.

    Science.gov (United States)

    da Silva, Débora Cristina Fernandes; de Arruda, Alex Martins Varela; Gonçalves, Alex Augusto

    2017-06-01

    The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial).

  15. Slide 1

    Indian Academy of Sciences (India)

    Potency of Stem Cells · Slide 3 · Slide 4 · Slide 5 · World Wide Clinical trials using MSCs · Slide 7 · Bone Marrow derived Human MSCs (hMSC) in culture · Slide 9 · Slide 10 · Slide 11 · Slide 12 · Slide 13 · Fetal MSCs · Morphology of murine fetal heart derived stem cells (fHSCs) · Growth Kinetics of fHSCs · Phenotype of ...

  16. Waste management in the meat processing industry: Conversion of paunch and DAF sludge into solid fuel.

    Science.gov (United States)

    Hamawand, Ihsan; Pittaway, Pam; Lewis, Larry; Chakrabarty, Sayan; Caldwell, Justin; Eberhard, Jochen; Chakraborty, Arpita

    2017-02-01

    This article addresses the novel dewatering process of immersion-frying of paunch and dissolved air flotation (DAF) sludge to produce high energy pellets. Literature have been analysed to address the feasibility of replacing conventional boiler fuel at meat processing facilities with high energy paunch-DAF sludge pellets (capsules). The value proposition of pelleting and frying this mixture into energy pellets is based on a Cost-Benefit Analysis (CBA). The CBA is based on information derived from the literature and consultation with the Australian Meat Processing Industry. The calorific properties of a mixture of paunch cake solids and DAF sludge were predicted from literature and industry consultation to validate the product. This study shows that the concept of pelletizing and frying paunch is economically feasible. The complete frying and dewatering of the paunch and DAF sludge mixture produces pellets with energy content per kilogram equivalent to coal. The estimated cost of this new product is half the price of coal and the payback period is estimated to be between 1.8 and 3.2years. Further research is required for proof of concept, and to identify the technical challenges associated with integrating this technology into existing meat processing plants. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

  17. Cost-Benefit Analysis of Haccp Implementation in the Chinese Slaughtering and Meat Productprocessing Industry

    Science.gov (United States)

    Gong, Shunlong; Ma, Chenglin; Yang, Yinsheng; Bai, Li; He, Linyi

    The paper reports the results of a study of the costs and benefits associated with the implementation and operation of HACCP in the Chinese slaughtering and meat product processing industry. The research results suggest that although some kinds of intangible costs are more regularly referred to, the major costs of implementing and operating HACCP in the industry are still relatively tangible, such as investment in new equipments and product testing. And although most respondents indicated that the costs of implementing and operating HACCP were approximately in accordance with their prior expectations, still a significant majority indicated that some costs exceeded their expectations. The results also suggest that the slaughtering and meat product processing enterprises do derive benefits from implementing and operating HACCP, and some of them have derived distinct benefits. The results have implications for the further adoption of HACCP not only in the industry itself but also in the Chinese food industry as a whole. Policy makers should take account of these research results and make more quantitative researches to offer more comprehensive and classified information to help food enterprises make decisions on HACCP implementation and operation.

  18. Manipulation in Industrialized Meat Products | Manipulação em produtos de carne industrializados

    Directory of Open Access Journals (Sweden)

    Neide Kazue Sakugawa Shinohara

    2017-06-01

    Full Text Available Super and hypermarkets commercialize a wide variety of foods of animal origin and its derivatives, acquired by the population as an important source of proteins. The adoption of Good Manufacturing Practices (GMP in distribution networks and in commercialization represents an important tool to guarantee the quality of food, especially in the segment of processed meat products, due to its perishability. The objective of this study was to evaluate the application of good practices in the manipulation environment of animal products in supermarkets in the Metropolitan Region of Recife (RMR. The methodology used was the quantitative survey and action research during 30 days, with application of checklist regarding the handling and packaging of meat products with employees and managers of eight different companies of the retail network. The most frequently found nonconformities were deficiency in porting and the maintenance of the cold chain, visible microbial deterioration and packaging in unhealthy conditions, which may evolve into food-borne outbreaks. Therefore, it is necessary to constantly monitor BPM through regular training with the manipulators and employees, to ensure the correct execution of the activities and thus to commercialize industrialized meat products safely.

  19. Sources of competitive advantage and business performance in the European meat processing industry

    DEFF Research Database (Denmark)

    Strandskov, Jesper

    1999-01-01

    and distribution costs. Business performance was measured by applying the following indicators: return of investments, sales growth and market share. 3. The data set was subjected to conformative factor analysis and structural equation modelling using LISREL8. Based on an evaluation of the reliability values and t...... introductions and marketing mix efforts. The LSAs include variables related to national endowment of resources and industry-related factors such as for example the degree of industry concentration. The RSA measurements include relationships with retailers; relationships to suppliers; access to raw materials...... as well as their firm-specific advantages (such as product development, process development etc.) being improved by strong retail relationships. Finally, the paper supports the view that investments in process and/or product innovation will pay off in the meat processing industry....

  20. The Growth and Customer Demand of Halal Meat Industry in Finland: A case study of Hakaniemen Lihakauppa : Halal Meat

    OpenAIRE

    Kalam, Mohammad

    2015-01-01

    Abstract: The Halal meat selling concept is still quite new in the Finnish market. But it is a quite successful business nowadays. The product quality, freshness and the religious issues are the main reasons behind it. The researcher has chosen a very famous halal meat shop in Finland “Hakaniemen Lihakauppa” as a case company. The company’s business activities, customer services, product quality etc. issues will be discussed in this study. The data of Hakaniemen Lihakauppa had been col...

  1. The analysis of macro-environment for the pork meat industry from Romania

    Directory of Open Access Journals (Sweden)

    Genoveva Buzamat

    2013-05-01

    Full Text Available Abstract For the realization of this study we used PESTEc analysis of the external environment (politico-legal, economic, social and technological in order to highlight the opportunities which can lead to a higher efficiency of the economic activity or the threats represented by the potential impediments which could prevent the development of the economic activity of the studied company. The study was realized on a company which has as activity the raising of porcine, but due to confidentiality reasons we will not divulge its name. Keywords :industry, macro-environment,  meat, pork

  2. Consumer’s stated trust in the food industry and meat purchases

    NARCIS (Netherlands)

    Drescher, L.S.; Jonge, de J.; Goddard, E.; Herzfeld, Th.

    2012-01-01

    Research indicates that consumers are particularly concerned about the safety of meat. More highly processed meat is perceived as more unsafe than fresh or natural meats, i.e., consumers trust processed meat less. This paper studies the relationship between perceived trust and day-to-day purchase

  3. VerifEYE: a real-time meat inspection system for the beef processing industry

    Science.gov (United States)

    Kocak, Donna M.; Caimi, Frank M.; Flick, Rick L.; Elharti, Abdelmoula

    2003-02-01

    Described is a real-time meat inspection system developed for the beef processing industry by eMerge Interactive. Designed to detect and localize trace amounts of contamination on cattle carcasses in the packing process, the system affords the beef industry an accurate, high speed, passive optical method of inspection. Using a method patented by United States Department of Agriculture and Iowa State University, the system takes advantage of fluorescing chlorophyll found in the animal's diet and therefore the digestive track to allow detection and imaging of contaminated areas that may harbor potentially dangerous microbial pathogens. Featuring real-time image processing and documentation of performance, the system can be easily integrated into a processing facility's Hazard Analysis and Critical Control Point quality assurance program. This paper describes the VerifEYE carcass inspection and removal verification system. Results indicating the feasibility of the method, as well as field data collected using a prototype system during four university trials conducted in 2001 are presented. Two successful demonstrations using the prototype system were held at a major U.S. meat processing facility in early 2002.

  4. Injuries of Repetitive Efforts in Workers from the Poultry Meat Industry: A Bibliometric Analysis of Literature

    Directory of Open Access Journals (Sweden)

    Alexandre Crespo Coelho S. Pinto

    2018-01-01

    Full Text Available Injuries of repetitive efforts constitute one of the prime causes of absenteeism in the workplace, bear a considerable cost for the public health system and can cast doubt on the sustainability of a company. The objective of this paper is to build, in the researchers, the needed knowledge to choose a set of relevant scientific articles about repetitive strain injuries in the poultry meat industry, aiming to identify characteristics in those scientific publications that have the potential to contribute to the topic of this paper. The research is characterized as exploratory-descriptive, and draws on primary and secondary data sources. The study involves the application of a method for the selection and analysis of the selected articles. To this end, the method utilized was the knowledge development process—constructivist (Proknow-C, as the theoretical intervention instrument. Within the process development, a portfolio of 16 articles aligned to the research and scientifically recognized with the main periodicals, papers, authors and keywords was obtained. The ProKnow-C process allowed us to identify opportunities in the literature about injuries in the poultry meat industry and showed opportunities for future research. This paper, under the constructivist perspective, presents a structured process to build, in the researcher, the necessary knowledge for the identification, selection and analysis of relevant scientific articles relating to research context and, for these articles, find prominences and opportunities for a research theme without similar publications.

  5. Psychosocial factors at work and perceived health among agricultural meat industry workers in France.

    Science.gov (United States)

    Cohidon, Christine; Morisseau, Patrick; Derriennic, Francis; Goldberg, Marcel; Imbernon, Ellen

    2009-07-01

    The objective of this study was to describe the perceived health status of the meat industry employees--i.e., working in the slaughtering, cutting, and boning of large animals and poultry--and its relation to their organisational and psychosocial constraints at work. This postal survey included all 3,000 employees of the meat industry (beef, pork and poultry) in four districts in Brittany, France, whose companies were affiliated with the agricultural branch of the national health insurance fund. The questionnaire asked for social and demographic data and information describing their job and the organisation of their work. The psychosocial factors at work were described according to Karasek's questionnaire (demand, latitude and social support at work). Perceived health was measured with the Nottingham Health Profile perceived health indicator. This study shows the high prevalence of poor health reported by the workers in this industry. This poor perceived health was worse in women and increased regularly with age. Among the psychosocial factors studied, high quantitative and qualitative demand at work, inadequate resources for good work and to a lesser extent, inadequate prospects for promotion appear especially associated with poor perceived health. Other factors often associated with poor perceived health included young age at the first job and work hours that disrupt sleep rhythms (especially for women). Our results show that this population of workers is especially vulnerable from the point of view of perceived physical and psychological health and is exposed to strong physical, organisational and psychosocial constraints at work. They also demonstrate that poor perceived health is associated with some psychosocial (such as high psychological demand and insufficient resources) and organisational factors at work. These results, in conjunction with those from other disciplines involved in studying this industry, may help the companies to develop preventive

  6. New trends in the treatment of meat industry waste waters; Depuracion de aguas residuales de la industria carnica. Nueva tendencias

    Energy Technology Data Exchange (ETDEWEB)

    Diez, V.; Pozo, R. del [Universidad de Burgos. Burgos (Spain)

    2000-07-01

    In this work, several alternatives for the meat industry wastewater treatment are examined. It is also presented the way in which the new technologies are being applied to this sector, as well as the future tendencies in the development of treatment processes specially adapted for the meat industry. Authors expose which are the guidelines that, in their opinion, must rule the development of treatment systems based on the particular characteristics of this sector and the different troubles and limitations that came up when the new technologies have been applied to this kind of wastewater. (Author) 17 refs.

  7. Predictive microbiology: Quantitative science delivering quantifiable benefits to the meat industry and other food industries.

    Science.gov (United States)

    McMeekin, T A

    2007-09-01

    Predictive microbiology is considered in the context of the conference theme "chance, innovation and challenge", together with the impact of quantitative approaches on food microbiology, generally. The contents of four prominent texts on predictive microbiology are analysed and the major contributions of two meat microbiologists, Drs. T.A. Roberts and C.O. Gill, to the early development of predictive microbiology are highlighted. These provide a segue into R&D trends in predictive microbiology, including the Refrigeration Index, an example of science-based, outcome-focussed food safety regulation. Rapid advances in technologies and systems for application of predictive models are indicated and measures to judge the impact of predictive microbiology are suggested in terms of research outputs and outcomes. The penultimate section considers the future of predictive microbiology and advances that will become possible when data on population responses are combined with data derived from physiological and molecular studies in a systems biology approach. Whilst the emphasis is on science and technology for food safety management, it is suggested that decreases in foodborne illness will also arise from minimising human error by changing the food safety culture.

  8. Strategies and Socioeconomic and Environmental Sustainability: Study of the Producer Segment of Meat Industry

    Directory of Open Access Journals (Sweden)

    Márcia Cristiane Gruba

    2013-12-01

    Full Text Available In the course of the emerging needs of society and the environment for the economic sectors act with sustainability, agrifood cooperatives of meat industry (CASC face management and strategy challenges to achieve better performance. Approaching different links of the production chain, some studies were conducted in a CASC, including this article, in order to verify if there were strategic economic, social or environmental sustainable actions from COOPERALIANÇA’s meat producers, its consequent organizational results and influence from the environment. The methodology was characterized by case study and the interviews with business leaders of the link chain producer were semi-structured. A content analysis was done. Among the most important results, influences from other links in the supply chain were found in strategic pro-sustainability action, which are not voluntarily made by producers and are influenced by interorganizational macroenvironment. Social activities were stimulated by public policies. It was also found a lack of long-term sustainability programs and strategic actions but cooperation and accountability occurred between the links, mostly because of interests of win-win that increased commitment and facilitated their interorganizational functions. However it was not found information in the interest of reconciliation between organizational outcomes and socioeconomic and environmental sustainability. With these results it was found adherence to the organizational ecology approach.

  9. How much energy to process one pound of meat? A comparison of energy use and specific energy consumption in the meat industry of four European countries

    International Nuclear Information System (INIS)

    Ramirez, C.A.; Patel, M.; Blok, K.

    2006-01-01

    In this paper, we have used energy and physical production data to develop energy efficiency indicators for the meat industry of four European countries for the last 15 years. Our results show a significant increase in the energy use per tonne of product in all countries (between 14% and 48%). In order to understand the drivers behind the trends, factors such as the share of frozen products, the share of cut-up products and increasing food hygiene measures are analysed. We find that strong hygiene regulations can explain between one and two-thirds of the increase while the role of increasing shares of frozen and cut fresh meat it is found to be of no significance

  10. Real-time networked control of an industrial robot manipulator via discrete-time second-order sliding modes

    Science.gov (United States)

    Massimiliano Capisani, Luca; Facchinetti, Tullio; Ferrara, Antonella

    2010-08-01

    This article presents the networked control of a robotic anthropomorphic manipulator based on a second-order sliding mode technique, where the control objective is to track a desired trajectory for the manipulator. The adopted control scheme allows an easy and effective distribution of the control algorithm over two networked machines. While the predictability of real-time tasks execution is achieved by the Soft Hard Real-Time Kernel (S.Ha.R.K.) real-time operating system, the communication is established via a standard Ethernet network. The performances of the control system are evaluated under different experimental system configurations using, to perform the experiments, a COMAU SMART3-S2 industrial robot, and the results are analysed to put into evidence the robustness of the proposed approach against possible network delays, packet losses and unmodelled effects.

  11. The Exchange Data Communication System based on Centralized Database for the Meat Industry

    Science.gov (United States)

    Kobayashi, Yuichi; Taniguchi, Yoji; Terada, Shuji; Komoda, Norihisa

    We propose applying the EDI system that is based on centralized database and supports conversion of code data to the meat industry. This system makes it possible to share exchange data on beef between enterprises from producers to retailers by using Web EDI technology. In order to efficiently convert code direct conversion of a sender's code to a receiver's code using a code map is used. This system that mounted this function has been implemented in September 2004. Twelve enterprises including retailers, and processing traders, and wholesalers were using the system as of June 2005. In this system, the number of code maps relevant to the introductory cost of the code conversion function was lower than the theoretical value and were close to the case that a standard code is mediated.

  12. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theory.

    Science.gov (United States)

    van der Sman, R G M

    2013-12-01

    In this paper we present a numerical model describing the heat and mass transport during the cooking of chicken meat in industrial tunnels. The mass transport is driven by gradients in the swelling pressure, which is described by the Flory-Rehner theory, which relates to the water holding capacity (WHC). For cooking temperatures up to boiling point and practical relevant cooking times, the model renders good prediction of heat and mass transport and the total loss of moisture. We have shown that for cooking temperatures above boiling point, the model has to be extended with the dynamic growth of capillary water (drip) channels. Furthermore, we discuss that the Flory-Rehner theory provides the proper physical basis for describing the change of the WHC by a wide variety of factors like salt and pH. Copyright © 2013 Elsevier Ltd. All rights reserved.

  13. Case history studies of energy conservation improvements in the meat industry

    Energy Technology Data Exchange (ETDEWEB)

    1982-06-01

    Presented are case histories for ten energy-efficient technologies implemented by the meat industry. For each case is presented: the name and location of the plant, name of plant employee contact with address and telephone number, energy consumption and costs at the plant before and after implementation of energy-conserving technology, description of the investment decision process, and changes in production or product quality as a result of the new equipment. The measures presented are: continuous rendering, high-pressure return on the boiler, heat recovery from condensate return and flash steam, continuous whole blood processing, preheating of process water with recovered refrigeration waste heat, continuous rendering of poultry scraps, electrical stimulation of beef, preheating and storing process water with recovered refrigeration waste heat, microcomputer control system, and housekeeping improvements. (LEW)

  14. A Critical Review on Processes and Energy Profile of the Australian Meat Processing Industry

    Directory of Open Access Journals (Sweden)

    Ihsan Hamawand

    2017-05-01

    Full Text Available This review article addresses wastewater treatment methods in the red meat processing industry. The focus is on conventional chemicals currently in use for abattoir wastewater treatment and energy related aspects. In addition, this article discusses the use of cleaning and sanitizing agents at the meat processing facilities and their effect on decision making in regard to selecting the treatment methods. This study shows that cleaning chemicals are currently used at a concentration of 2% to 3% which will further be diluted with the bulk wastewater. For example, for an abattoir that produces 3500 m3/day wastewater and uses around 200 L (3% acid and alkaline chemicals, the final concentration of these chemical will be around 0.00017%. For this reason, the effects of these chemicals on the treatment method and the environment are very limited. Chemical treatment is highly efficient in removing soluble and colloidal particles from the red meat processing industry wastewater. Actually, it is shown that, if chemical treatment has been applied, then biological treatment can only be included for the treatment of the solid waste by-product and/or for production of bioenergy. Chemical treatment is recommended in all cases and especially when the wastewater is required to be reused or released to water streams. This study also shows that energy consumption for chemical treatment units is insignificant while efficient compared to other physical or biological units. A combination of a main (ferric chloride and an aid coagulant has shown to be efficient and cost-effective in treating abattoir wastewater. The cost of using this combination per cubic meter wastewater treated is 0.055 USD/m3 compared to 0.11 USD/m3 for alum and the amount of sludge produced is 77% less than that produced by alum. In addition, the residues of these chemicals in the wastewater and the sludge have a positive or no impact on biological processes. Energy consumption from a small

  15. FINANCIAL FUTURE PROSPECT INVESTIGATION USING BANKRUPTCY FORECASTING MODELS IN HUNGARIAN MEAT PROCESSING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Dalma Peto

    2015-07-01

    Full Text Available Our main research topic is the analysis of leading companies in the Hungarian meat processing industry in terms of liquidity criteria. We examine this scientific subject by application of financial indicators and several important bankruptcy forecasting models. In our thesis the emphasis is placed on the presentation and evaluation of business failure models. The topicality of the research subject is rooted in the economic crisis and recession, which made solvency a key issue. Maintaining the competitive position in the market and the ability to stay in competition depend on the capability to generate an appropriate level of net operative cash flow. The most important research questions are the following. Which financial methods can be used to predict and estimate the situation when a company is facing bankruptcy? Do bankruptcy forecasting models provide accurate forecasts and what conclusions can be drawn based on these results? In our study we present the actual economic situation and the main problems of the sector, select the sample companies, calculate and compare the applied financial ratios and the most relevant bankruptcy forecasting models. On the basis of annual reports concerning 2010-2013 interval we investigate the financial position of leading pork processing companies. We make a comprehensive and comparative analysis concerning capital structure, liquidity, and profitability; consequently identify risky processes and companies having high probability of insolvency. Finally, we demonstrate and evaluate the results of three traditional bankruptcy forecasting models (Altman, Springate, and Fulmer and four modern models (DA, LR, industrial DA and industrial LR.

  16. Market orientation of the Hungarian SMEs working in the meat processing and dairy industries

    Directory of Open Access Journals (Sweden)

    Polereczki Zs.

    2016-12-01

    Full Text Available We are looking for the answer as to what tendencies were indicative of the future development of required marketing activity of the SMEs in the article dealing with the marketing activity of the SMEs working in the food industry. The article is based on a nationwide survey among 200 SMEs working in the food processing industry. In this article, we focus on the SMEs working in the dairy and meat processing industries. The results of the nationwide research and some domestic references refer to that there is a latent demand of effective marketing activity among small and medium-sized enterprises. It manifests itself in specifying marketing-related fields to be improved in the future. The marketing itself is believed not to be an important field at the same time. This apparent opposition is the small enterprise marketing paradox in the background of which is the lack of knowledge about the marketing instruments. It can be stated that these small businesses collect mainly general market information and have no information about particular products. Therefore, the presence of marketing planning is really rare and where there is some kind of planning it is not connected to available funds and follow-up control. The marketing strategy can be characterized by products processed mainly at low or medium level. Therefore, market position is deffned by “lower price-good quality”. They mainly use the traditional distribution channels and their communication is accidental and has a low level.

  17. Detection of IgG against Toxocara in Sera of Employees of Meat Industry

    Science.gov (United States)

    Alvarado-Esquivel, Cosme; Hernández-Tinoco, Jesús; Sánchez-Anguiano, Luis Francisco; Ramos-Nevárez, Agar; Cerrillo-Soto, Sandra Margarita; Guido-Arreola, Carlos Alberto; Saenz-Soto, Leandro

    2015-01-01

    Contact with raw meat could represent a risk for Toxocara infection. We assessed the association of Toxocara infection with an occupation of meat worker though a case-control seroprevalence study of 124 meat workers and 248 subjects without this occupation. Sera of participants was analyzed for the presence of anti-Toxocara IgG antibodies. One (0.8%) of the 124 meat workers, and 5 (2.0%) of the 248 controls were positive for anti-Toxocara IgG antibodies (OR=0.39; 95% CI: 0.04-3.41; P=0.66). The seropositive meat worker was a male aged 28 years old, without vision impairment. None of the work characteristics i.e. frequency of contact with raw meat, use of safety practices, history of splashes at face with blood or raw meat, and injuries with sharp material at work was associated with Toxocara exposure. Seroprevalence of Toxocara infection was significantly higher (P=0.04) in meat workers with consumption of boar meat (1/6: 16.7%) than in those without this consumption (0/117: 0%). We conclude that meat workers do not have a higher risk for Toxocara infection than subjects without this occupation do. The 2% seroprevalence of Toxocara infection found in control subjects might suggest a low seroprevalence of this infection among people with other occupations in Durango City. However, additional case-control studies with larger sample sizes to confirm our results are needed. PMID:26508909

  18. A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.

    Science.gov (United States)

    Sumner, John; Ross, Tom; Jenson, Ian; Pointon, Andrew

    2005-11-25

    A risk profile of microbial hazards across the supply continuum for the beef, sheep and goat meat industries was developed using both a qualitative tool and a semi-quantitative, spreadsheet tool, Risk Ranger. The latter is useful for highlighting factors contributing to food safety risk and for ranking the risk of various product/pathogen combinations. In the present profile the qualitative tool was used as a preliminary screen for a wide range of hazard-product pairings while Risk Ranger was used to rank in order of population health risk pairings for which quantitative data were available and for assessing the effect of hypothetical scenarios. 'High' risk hazard-product pairings identified were meals contaminated with Clostridium perfringens provided by caterers which have not implemented HACCP; kebabs cross-contaminated by Salmonella present in drip trays or served undercooked; meals served in the home cross-contaminated with Salmonella. 'Medium' risk hazard-product pairings identified were ready-to-eat meats contaminated with Listeria monocytogenes and which have extended shelf life; Uncooked Comminuted Fermented Meat (UCFM)/Salami contaminated with Enterohaemorrhagic E. coli (EHEC) and Salmonella; undercooked hamburgers contaminated with EHEC; kebabs contaminated by Salmonella under normal production or following final "flash" heating. Identified 'low' risk hazard-product pairings included cooked, ready-to-eat sausages contaminated with Salmonella; UCFM/Salami contaminated with L. monocytogenes; well-cooked hamburgers contaminated with EHEC. The risk profile provides information of value to Australia's risk managers in the regulatory, processing and R&D sectors of the meat and meat processing industry for the purposes of identifying food safety risks in the industry and for prioritising risk management actions.

  19. Slide 1

    Indian Academy of Sciences (India)

    Projected Rainfall (Weighted Mean CDF; A1B scenario) · Slide 18 · Imprecise Probability · Bounds for Probability of Drought · Slide 21 · Possibility Distribution of GCMs and Scenarios · Mahanadi River Basin - Streamflow · Projections for future monsoon inflows to Hirakud Reservoir · Slide 25 · Rule curve for adaptive policies.

  20. Combustible gas production (methane) and biodegradation of solid and liquid mixtures of meat industry wastes

    Energy Technology Data Exchange (ETDEWEB)

    Marcos, A.; Al-Kassir, A.; Cuadros, F.; Lopez-Rodriguez, F. [School of Engineering, University of Extremadura, Avda. De Elva, s/n, 06071, Badajoz (Spain); Mohamad, A.A. [Department of Mechanical and Manufacturing Engineering, University of Calgary, 2500 University Dr. N.W., Calgary, Alberta (Canada)

    2010-05-15

    This work is devoted to determine the optimal operational conditions on the methane production as well as on the biodegradation obtained from the anaerobic codigestion of solid (fat, intestines, rumen, bowels, whiskers, etc.) and liquid (blood, washing water, manure, etc.) wastes of meat industry, particularly the ones rising from the municipal slaughterhouse of Badajoz (Spain). The experiments were performed using a 2 l capacity discontinuous digester at 38 C. The loading rate were 0.5, 1, 2, 3, and 4.5 g COD for wastewater (washing water and blood; Mixture 1), and 0.5, 1, 2, 3, and 4 g COD for the co-digestion of a mixture of 97% liquid effluent and 3% solid wastes v/v (Mixture 2) which represents the annual mean composition of the waste generated by the slaughterhouse. The maximal biodegradation rates obtained were: Mixture 1, 56.9% for a COD load of 1 g; and Mixture 2, 19.1% for a COD load of 2 g. For both mixtures, the greatest methane production was for the maximum COD load (4.5 g for Mixture 1, and 4 g for Mixture 2), at which values the amounts of methane obtained during and at the end of the co-digestion were practically indistinguishable between the two mixtures. The results will be used to design, construct, and establish the optimal operating conditions of a continuous complete-mixture biodigester. (author)

  1. Factors Associated with the Adoption of Food Safety Controls by the Mexican Meat Industry

    Science.gov (United States)

    Maldonado-Simán, Ema; Martínez-Hernández, Pedro Arturo; García-Muñiz, José G.; Cadena-Meneses, José

    Food marketing at international and domestic markets has focused on processing systems that improve food safety. The objective of this research is to determine the factors influencing the implementation of the HACCP system in the Mexican meat industry, and to identify the main marketing destination of their products. Only 18.5% of enterprises reports fully operational HACCP in their plants. The main destination of their production in the domestic market is supermarkets, suppliers and distributors and specific niches of the domestic market. Exports are to USA, Japan, Korea and Central America and some niches of the domestic market with requirements of higher quality. The four principal factors that motivate enterprises to adopt HACCP are associated with improvement of plant efficiency and profitability, adoption of good practices, improvement of product quality and waste reduction. It is concluded that Mexican enterprises adopt HACCP to successfully remain and face competition by foreign enterprises in the domestic market and to a lesser extent to compete in the international market.

  2. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

    Directory of Open Access Journals (Sweden)

    Patricia Castellano

    2017-07-01

    Full Text Available The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.

  3. Food Safety Practices in the U.S. Meat Slaughter and Processing Industry: Changes from 2005 to 2015.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K

    2017-08-01

    Meat slaughter establishments use a multipronged approach to ensure beef and pork products are safe for human consumption. To determine the approaches most commonly used, we conducted a national survey of federally inspected meat slaughter and processing establishments (376 completed surveys, 66% response rate) in 2015. We compared the results with a survey that was conducted in 2005, albeit of potentially different establishments, by using a similar questionnaire and similar data collection methods, thus allowing for an evaluation of trends in food safety practices over time. The use of some food safety practices has increased over the 10-yr time period, whereas others remained the same or decreased. For example, the use of chemical sanitizers or hot water for food contact surfaces and tools increased from 51 to 93%. As another example, microbiological testing of raw meat after fabrication, in addition to that required by regulation, increased from 50 to 72%. However, the use of organic acid rinse on carcasses in the slaughter area remained the same, at 66% of establishments. Written policies and procedures to control the use of hazardous chemicals decreased from 75 to 65% of establishments. The survey findings can be used to characterize food safety practices and technologies in the meat slaughter and processing industry and identify areas for improvement.

  4. Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

    Science.gov (United States)

    Castellano, Patricia; Pérez Ibarreche, Mariana; Fontana, Cecilia; Vignolo, Graciela M.

    2017-01-01

    The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed. PMID:28696370

  5. Differential Analysis of Sei Cow Meat Treatment from Modern and Household Industry in Kupang City

    OpenAIRE

    Apris A. Adu

    2017-01-01

    Se'i meat is one of the beef processed are made by way of smoked using wood embers of kusambi (Scheichera oleaca), se'i has been known in the city of Kupang as one of the meat food products. The processing of se'i meat require nitrite as a preservative to obtain good color and prevent the growth of microbes. According to the regulations of Food and Drug Supervisory Agency of the Republic of Indonesia number 36 of 2013, Nitrite use is permitted with a maximum limit of use of 30 mg/kg, but in r...

  6. Slide 1

    Indian Academy of Sciences (India)

    Game Theory · Strategic Form Games (Normal Form Games) · Example : Prisoner's Dilemma · Dominant Strategy Equilibrium · Nash Equilibrium · Nash's Theorem · Slide 17 · Slide 18 · Example 1: Mechanism Design Fair Division of a Cake · Example 2: Mechanism Design Truth Elicitation through an Indirect Mechanism.

  7. Preliminary Assessment of Growth Rates on Different Concentration of Microalgae Scenedesmus sp. in Industrial Meat Food Processing Wastewater

    Directory of Open Access Journals (Sweden)

    Latiffi Nur Atikah Ahmad

    2017-01-01

    Full Text Available This study is aimed to evaluate and access the growth rates and biomass productivity in different concentrations of microalgae Scenedesmus sp. using Industrial Meat Food Processing Wastewater as a media. The focus of this study is to determine the best concentrations of microalgae Scenedesmus sp. in raw wastewater in terms of kinetics of cells growth rates. The study verified that concentration of 1×106 cells/ml of microalgae gives the highest specific growth rates of biomass at 0.4488 day-1 and 1720 cells/ml/day compare to the other concentrations, while the lowest occurred at concentration of 1×103 cells/ml at 0.4108 day-1 and 14.9 cells/ml/day. The result shows the different concentration of microalgae Scenedesmus sp. culturing in Industrial Food Processing Wastewater influence the cells growth of biomass and the optimum were obtained at concentration of 1×106 cells/ml which suggested use for Industrial Meat Food Processing Wastewater Treatment purposed. With this finding, it should be seemly to adopt and applied efficiently in treating the wastewater especially for Scenedesmus sp. type of microalgae.

  8. Application of Raman Spectroscopy for Quality Monitoring in the Meat Processing Industry

    DEFF Research Database (Denmark)

    Berhe, Daniel Tsegay

    parameters related to the final product quality. The work further shows that Raman spectroscopy has great potential for authentication of ‘ready to eat’ cooked meat products in the retail market to be used by the quality control authority. Finally, it should be stressed that the results in this thesis were...

  9. Determination of inorganic and organic priority pollutants in biosolids from meat processing industry

    International Nuclear Information System (INIS)

    Sena, Rennio F. de; Tambosi, Jose L.; Floriani, Silvia L.; Virmond, Elaine; Schroeder, Horst Fr.; Moreira, Regina F.P.M.; Jose, Humberto J.

    2009-01-01

    The biosolids (BS) generated in the wastewater treatment process of a meat processing plant were monitored and the priority pollutant content was characterized. The trace metal and organic pollutant content - polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs) and polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/PCDF) - were determined quantitatively and compared to guideline limits established by the US EPA and EU. PCBs were not detected in the solid samples, while trace metals, PAHs and PCDD/PCDF were detected in concentrations below the limits established by international standards. Toxic equivalent factors were evaluated for the biosolids, and the results proved that these wastes can be safely deposited on land or used in combustion/incineration plants. Since no previous data were found for meat processing waste, comparisons were made using municipal sewage sludge data reported in the literature. Since, this report monitored part of the priority pollutants established by the US EPA for meat and poultry processing wastewater and sludge, the results verified that low pollution loads are generated by the meat processing plant located in the southern part of Brazil. However, the BS generated in the treatment processes are in accordance with the limits established for waste disposal and even for soil fertilizer.

  10. Use of discriminant analysis in estimating the risk of bankruptcy of meat industry enterprises Wykorzystanie analizy dyskryminacyjnej w ocenie ryzyka upadłości przedsiębiorstw przemysłu mięsnego

    Directory of Open Access Journals (Sweden)

    Feliks Wysocki

    2012-12-01

    Full Text Available The article presents the financial situation and risk of bankruptcy enterprises in the meat in-dustry. To assess the risk of bankruptcy meat industry companies discriminatory models analysis was applied. Studies have shown that not all of the selected Polish discriminatory models effectively indicate companies bankruptcy in meat industry. Therefore a model was built to assess the risk of bankruptcy for those companies.

  11. FOOD FIBRES OF THE DOMESTIC PRODUCTION FOR THE MEAT-PROCESSING INDUSTRY

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Summary. The range of meat products with food fibers can be rather wide. The choice of the corresponding type of fibers or creation of a mixed product according to specific objectives allows to develop the products enriched with fibers, or products with the high content of fibers which possess pleasant taste. The right choice of fibers also gives technological and economic advantages. Concrete functional properties of polysaccharides, obviously, are connected with their spatial structure. Experience of food technologies with all evidence testifies to it. Ability to thicken water solutions are among such properties, to form jellies, to create emulsions, foams, to act as their stabilizers, to connect heavy metals, etc. Beet and wheat celluloses promote preservation of juiciness and decrease in losses at heat treatment, stabilize a good trade dress of finished products from chopped meat. Their introduction in minced products – chopped semi-finished products, pastes, canned food is most expedient. The amount of food fibers brought in compounding of products, is caused by touch properties of products and can differ for different types of food fibers. For the purpose of improvement of quality and expansion of the range of meat products studied properties of food fibers of a domestic production of ECOLIGHT native (JSC EFKO-NT. For an assessment of possibility of use of preparations in technology of meat products investigated the microbiological status and the maintenance of ions of heavy metals in objects according to requirements the SanPiN 2.3.2.1078-01. An inspection of harmlessness of cellulose of food fibers "ECOLIGHT native" was carried out on the Paramecium caudatum biotest culture. For definition of conditions of application of a preparation of food fibers of beet cellulose "ECOLIGHT native" investigated functional and technological and commodity properties of granules of food fibers "ECOLIGHT native", developed with their application of a

  12. Robust control of an industrial boiler system; a comparison between two approaches: Sliding mode control and H∞ technique

    International Nuclear Information System (INIS)

    Moradi, Hamed; Bakhtiari-Nejad, Firooz; Saffar-Avval, Majid

    2009-01-01

    To achieve a good performance of the utility boiler, dynamic variables such as drum pressure, steam temperature and water level of drum must be controlled. In this paper, a linear time invariant (LTI) model of a boiler system is considered in which the input variables are feed-water and fuel mass rates. However this dynamic model may associate with uncertainties. With considering the uncertainties of the dynamic model, a sliding mode controller is designed. After representation of the uncertain dynamic system in general control configuration and modelling the parametric uncertainties, nominal performance, robust stability and robust performance are analyzed by the concept of structured singular value μ. Using an algorithm for μ-analysis and applying an inversed-base controller, robust stability and nominal performance are guaranteed but robust performance is not satisfied. Finally, an optimal robust controller is designed based on μ-synthesis with DK-iteration algorithm. Both optimal robust and sliding mode controllers guarantee robust performance of the system against the uncertainties and result in desired time responses of the output variables. By applying H ∞ robust control, system tracks the desire reference inputs in a less time and with smoother time responses. However, less control efforts, feedwater and fuel mass rates, are needed when the sliding mode controller is applied.

  13. Treating waste waters in the meat industry; Tratamiento de aguas residuales en industrias carnicas

    Energy Technology Data Exchange (ETDEWEB)

    Cancela Carral, M. A.; Taboas Araujo, R.

    2002-07-01

    This article reports on a study of the production process in a meat processing facility ( a pig abattoir). The production process chart was analysed, focussing on the stages that use water as a raw material and those in which waste waters are generated. The contaminating parameters of the waste waters generated were then analysed and the treatment of the waste waters a physico/chemical treatment in this case describe. Finally, an economic analysis was made of the waste water treatment plant's operating costs as a guide. (Author) 12 refs.

  14. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    OpenAIRE

    Silvius STANCIU; Nicoleta STANCIUC; Loredana DUMITRASCU; Roxana ION; Costel NISTOR

    2013-01-01

    Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appea...

  15. Aspect on Research Works of Late Years Contributed to the Industrial Development of a New Trend in Chilling and Freezing Technology of Meat in Oversea Countries

    Science.gov (United States)

    Kato, Shunro

    Author presents his review paper on a noticeable trend of late years in meat refrigeration characterizing in three technological concerns such as increase of operation efficiency in chilling and freezing which result in substantial reduction of energy consumption, improvement in meat tenderness and re-examination of the currently available T. T. T. data for frozen meat storage. He considers from industrial point of view that the new trend has been much encouraged by many research papers so far published treating three topics as follows ;1) removal of meat from unchilled carcass (hot boning) which saves time and energy used for operation and helps a concomitant reasonable reduction of refrigeration facilities, 2) electrical stimulation of carcass in order to protect meat from adverse toughening due to cold shortening and 3) processing-induced changes in frozen storage life of meat. And he makes a brief comment on each topic to elucidate its technological or economical significance and gives a review of relevant studies abroad, citing abstracts of many papers from IIR Bulletin and International Journal of Refrigeration issued in last two or three years.

  16. Preventive occupational health interventions in the meat processing industry in upper-middle and high-income countries: a systematic review on their effectiveness

    NARCIS (Netherlands)

    van Holland, B.J.; Soer, R.; de Boer, M.R.; Reneman, M.F.; Brouwer, S.

    2015-01-01

    Objective: To investigate the effectiveness of occupational health interventions in the meat processing industry on work and health-related outcomes. Methods: A systematic literature review was performed. PubMed, Embase, and The Cochrane Library were searched. Studies were included when they

  17. Preventive occupational health interventions in the meat processing industry in upper-middle and high-income countries : a systematic review on their effectiveness

    NARCIS (Netherlands)

    van Holland, Berry J.; Soer, Remko; de Boer, Michiel R.; Reneman, Michiel F.; Brouwer, Sandra

    2015-01-01

    OBJECTIVE: To investigate the effectiveness of occupational health interventions in the meat processing industry on work and health-related outcomes. METHODS: A systematic literature review was performed. PubMed, Embase, and The Cochrane Library were searched. Studies were included when they

  18. The Structural Invisibility of Outsiders: The Role of Migrant Labour in the Meat-Processing Industry

    Science.gov (United States)

    Lever, John; Milbourne, Paul

    2016-01-01

    This article examines the role of migrant workers in meat-processing factories in the UK. Drawing on materials from mixed methods research in a number of case study towns across Wales, we explore the structural and spatial processes that position migrant workers as outsiders. While state policy and immigration controls are often presented as a way of protecting migrant workers from work-based exploitation and ensuring jobs for British workers, our research highlights that the situation ‘on the ground’ is more complex. We argue that ‘self-exploitation’ among the migrant workforce is linked to the strategies of employers and the organisation of work, and that hyper-flexible work patterns have reinforced the spatial and social invisibilities of migrant workers in this sector. While this creates problems for migrant workers, we conclude that it is beneficial to supermarkets looking to supply consumers with the regular supply of cheap food to which they have become accustomed. PMID:28490818

  19. The Structural Invisibility of Outsiders: The Role of Migrant Labour in the Meat-Processing Industry.

    Science.gov (United States)

    Lever, John; Milbourne, Paul

    2017-04-01

    This article examines the role of migrant workers in meat-processing factories in the UK. Drawing on materials from mixed methods research in a number of case study towns across Wales, we explore the structural and spatial processes that position migrant workers as outsiders. While state policy and immigration controls are often presented as a way of protecting migrant workers from work-based exploitation and ensuring jobs for British workers, our research highlights that the situation 'on the ground' is more complex. We argue that 'self-exploitation' among the migrant workforce is linked to the strategies of employers and the organisation of work, and that hyper-flexible work patterns have reinforced the spatial and social invisibilities of migrant workers in this sector. While this creates problems for migrant workers, we conclude that it is beneficial to supermarkets looking to supply consumers with the regular supply of cheap food to which they have become accustomed.

  20. Membrane Distillation of Meat Industry Effluent with Hydrophilic Polyurethane Coated Polytetrafluoroethylene Membranes.

    Science.gov (United States)

    Mostafa, M G; Zhu, Bo; Cran, Marlene; Dow, Noel; Milne, Nicholas; Desai, Dilip; Duke, Mikel

    2017-09-29

    Meat rendering operations produce stick water waste which is rich in proteins, fats, and minerals. Membrane distillation (MD) may further recover water and valuable solids, but hydrophobic membranes are contaminated by the fats. Here, commercial hydrophobic polytetrafluorethylene (PTFE) membranes with a hydrophilic polyurethane surface layer (PU-PTFE) are used for the first time for direct contact MD (DCMD) on real poultry, fish, and bovine stick waters. Metal membrane microfiltration (MMF) was also used to capture fats prior to MD. Although the standard hydrophobic PTFE membranes failed rapidly, PU-PTFE membranes effectively processed all stick water samples to colourless permeate with sodium rejections >99%. Initial clean solution fluxes 5-6 L/m²/h declined to less than half during short 40% water recovery tests for all stick water samples. Fish stick water uniquely showed reduced fouling and up to 78% water recovery. Lost flux was easily restored by rinsing the membrane with clean water. MMF prior to MD removed 92% of fats, facilitating superior MD performance. Differences in fouling between stick waters were attributed to temperature polarisation from higher melt temperature fats and relative proportions to proteins. Hydrophilic coated MD membranes are applicable to stick water processing but further studies should consider membrane cleaning and longer-term stability.

  1. Membrane Distillation of Meat Industry Effluent with Hydrophilic Polyurethane Coated Polytetrafluoroethylene Membranes

    Directory of Open Access Journals (Sweden)

    M. G. Mostafa

    2017-09-01

    Full Text Available Meat rendering operations produce stick water waste which is rich in proteins, fats, and minerals. Membrane distillation (MD may further recover water and valuable solids, but hydrophobic membranes are contaminated by the fats. Here, commercial hydrophobic polytetrafluorethylene (PTFE membranes with a hydrophilic polyurethane surface layer (PU-PTFE are used for the first time for direct contact MD (DCMD on real poultry, fish, and bovine stick waters. Metal membrane microfiltration (MMF was also used to capture fats prior to MD. Although the standard hydrophobic PTFE membranes failed rapidly, PU-PTFE membranes effectively processed all stick water samples to colourless permeate with sodium rejections >99%. Initial clean solution fluxes 5–6 L/m2/h declined to less than half during short 40% water recovery tests for all stick water samples. Fish stick water uniquely showed reduced fouling and up to 78% water recovery. Lost flux was easily restored by rinsing the membrane with clean water. MMF prior to MD removed 92% of fats, facilitating superior MD performance. Differences in fouling between stick waters were attributed to temperature polarisation from higher melt temperature fats and relative proportions to proteins. Hydrophilic coated MD membranes are applicable to stick water processing but further studies should consider membrane cleaning and longer-term stability.

  2. Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

    Science.gov (United States)

    Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

    2012-01-01

    Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

  3. Personal and occupational risk factors for carpal tunnel syndrome in meat processing industry workers in Northern Italy.

    Science.gov (United States)

    Riccò, Matteo; Signorelli, Carlo

    2017-03-24

    Carpal tunnel syndrome (CTS) is a musculoskeletal condition that often impairs the fitness to work. Our aim is to retrospectively evaluate the association between physical exposures in meat processing industry in Northern Italy and the CTS, taking into account non-occupational factors. A cross-sectional study was performed to include 434 workers (236 males, 198 females, 37.0±10.6 years old, working age: 12.6±10.8 years) from meat processing industries. Signs and symptoms were collected at the compulsory occupational medical surveillance. Occupational risk factors were assessed through a questionnaire and direct assessment by investigators. Adjusted odds ratios (ORadj) for factors of interest were estimated through binary logistic regression. Diagnosis of the CTS was reported for 61 out of 434 subjects (14.1%) for an incidence of 11.3/1000 person- years. In general, signs and symptoms for the CTS were associated with the following demographic factors: smoking history (OR = 1.909, 95% confidence interval (CI): 1.107-3.293), previous traumas of the upper limb (OR = 3.533, 95% CI: 1.743-7.165), hypothyroidism status (OR = 7.897, 95% CI: 2.917-21.38) and, in the case of female participants only, previous pregnancies (OR = 2.807, 95% CI: 1.200-6.566) as well as a personal history of oral contraceptive therapy and/or steroidal replacement therapy (OR = 11.57, 95% CI: 4.689-28.56). The carpal tunnel syndrome cases were associated with the following occupational factors (> 4 h/day): forceful hand exertion (ORadj = 3.548, 95% CI: 1.379-9.131), repeated trauma of the hand (ORadj = 3.602, 95% CI: 1.248- 10.395), repeated movements of the wrist (ORadj = 2.561, 95% CI: 1.100-5.960). Increasing levels of hand activity and force were associated with the increased CTS prevalence among participants. Recommendations have to be provided in order to reduce occupational exposure to these risk factors and improve medical surveillance. Med Pr 2017;68(2):199-209. This work is available

  4. Personal and occupational risk factors for carpal tunnel syndrome in meat processing industry workers in Northern Italy

    Directory of Open Access Journals (Sweden)

    Matteo Riccò

    2017-04-01

    Full Text Available Background: Carpal tunnel syndrome (CTS is a musculoskeletal condition that often impairs the fitness to work. Our aim is to retrospectively evaluate the association between physical exposures in meat processing industry in Northern Italy and the CTS, taking into account non-occupational factors. Material and Methods: A cross-sectional study was performed to include 434 workers (236 males, 198 females, 37.0±10.6 years old, working age: 12.6±10.8 years from meat processing industries. Signs and symptoms were collected at the compulsory occupational medical surveillance. Occupational risk factors were assessed through a questionnaire and direct assessment by investigators. Adjusted odds ratios (ORadj for factors of interest were estimated through binary logistic regression. Results: Diagnosis of the CTS was reported for 61 out of 434 subjects (14.1% for an incidence of 11.3/1000 person- years. In general, signs and symptoms for the CTS were associated with the following demographic factors: smoking history (OR = 1.909, 95% confidence interval (CI: 1.107–3.293, previous traumas of the upper limb (OR = 3.533, 95% CI: 1.743–7.165, hypothyroidism status (OR = 7.897, 95% CI: 2.917–21.38 and, in the case of female participants only, previous pregnancies (OR = 2.807, 95% CI: 1.200–6.566 as well as a personal history of oral contraceptive therapy and/or steroidal replacement therapy (OR = 11.57, 95% CI: 4.689–28.56. The carpal tunnel syndrome cases were associated with the following occupational factors (> 4 h/day: forceful hand exertion (ORadj = 3.548, 95% CI: 1.379–9.131, repeated trauma of the hand (ORadj = 3.602, 95% CI: 1.248– 10.395, repeated movements of the wrist (ORadj = 2.561, 95% CI: 1.100–5.960. Conclusions: Increasing levels of hand activity and force were associated with the increased CTS prevalence among participants. Recommendations have to be provided in order to reduce occupational exposure to these risk factors and

  5. Slide layout and integrated design (SLIDE) program

    International Nuclear Information System (INIS)

    Roberts, S.G.

    1975-01-01

    SLIDE is a FORTRAN IV program for producing 35 mm color slides on the Control Data CYBER-74. SLIDE interfaces with the graphics package, DISSPLA, on the CYBER-74. It was designed so that persons with no previous computer experience can easily and quickly generate their own textual 35 mm color slides for verbal presentations. SLIDE's features include seven different colors, five text sizes, ten tab positions, and two page sizes. As many slides as desired may be produced during any one run of the program. Each slide is designed to represent an 8 1 / 2 in. x 11 in. or an 11 in. x 8 1 / 2 in. page. The input data cards required to run the SLIDE program and the program output are described. Appendixes contain a sample program run showing input, output, and the resulting slides produced and a FORTRAN listing of the SLIDE program. (U.S.)

  6. Czech Foreign Trade with Meat and Meat Products

    Directory of Open Access Journals (Sweden)

    Karina Pohlová

    2016-04-01

    Full Text Available The meat production and meat processing industry are the most important parts of the agribusiness in the Czech Republic. The problem of the industry is its low competitiveness towards foreign producers and processors which results in negative balance of foreign trade. The aim of the article is to evaluate long-term development of value and structure of Czech foreign trade flows of meat and meat products. The analysis covers the period of 2001–2014. The problems of the negative trade balance are revealed through description of the trade flows of meat and meat products, the RCA index and relations between import and export prices. The analysis points out the problems of low competitiveness of the intermediate and finalized meat. Alternatively, Czech Republic has comparative advantage in live animals, sausages and homogenized meat products.

  7. Prevalence of Listeria monocytogenes in pork-meat and other processed products from the Colombian swine industry

    Directory of Open Access Journals (Sweden)

    Andrea Gamboa Marín

    2012-04-01

    Full Text Available Objective. To determine the prevalence of L. monocytogenes in pork carcasses, meat cuts, and meat products (“chorizo”, sausage and ham. Materials and methods. Stratified sampling was implemented in meat-processed products. We analyzed 566 (37% carcasses, 472 (31% meat cuts, and 481, (32% meat-processed products, distributed as follows: 169 (11% sausage, 163 (11% ham, and 149 (10% “chorizo”, for a total of 1519 (100% samples in a period of 18 months. The samples were processed using the ISO-17604, ISO-11290-1 and the USDA/FSIS (MLG-8.03 methods. Genus and species were confirmed by multiplex-PCR. Results. We obtained isolates of L. monocytogenes from 21 carcasses (10%, 160 (76% from meat deboning, 10 (5% from ham, 6 (3% from “chorizo”, and 13 (6% from sausage. The prevalence found was 3.7% and 33.9% in carcasses and meat deboning respectively. The prevalence in the meat-processed products was 4.03% in “chorizo”, 6.13% in ham and 7.69% in sausage. The overall prevalence of L. monocytogenes in the study was 13.82%. Conclusions. We found L. monocytogenes in different products analyzed, with particular interest in ham and sausage since both are consumed without previous heat treatment.

  8. Biofuel application of biomass obtained from a meat industry wastewater plant through the flotation process. A case study

    Energy Technology Data Exchange (ETDEWEB)

    De Sena, Rennio F.; Claudino, Andreia; Moretti, Karine; Bonfanti, Iris C.P.; Moreira, Regina F.P.M.; Jose, Humberto J. [Laboratory of Energy and the Environment LEMA, Department of Chemical Engineering and Food Engineering EQA, Federal University of Santa Catarina UFSC, Center of Tecnology CTC, 88040-900 Florianopolis, SC (Brazil)

    2008-01-15

    Physicochemical treatment of meat industry wastewater is used to increase the organic matter removal efficiency, and it generates great amounts of sludge. Treatment using commercial ferric sulfate as coagulant for this specific wastewater gave high organic matter removals, decreasing considerably the amount of waste material to be treated in biological systems, and also allowing the obtention of 0.83-0.87 kg of biomass fuel for each m{sup 3} of treated wastewater. Due to sanitary, environmental problems and operational costs related to the discharge, land disposal and re-use of wastes, the utilization of this Biofuel (dried sludge) for steam generation has shown to be a viable alternative. This type of fuel has a high heating value, and it is a renewable energy source. The combustion test with a Biofuel to sawdust ratio of 4:1 met the technical requirements for the characterization of this promising fuel; nevertheless, operating conditions must be well designed to achieve NO{sub X} and SO{sub 2} emissions below local and/or international limits. (author)

  9. Slaughterhouse wastewater characteristics, treatment, and management in the meat processing industry: A review on trends and advances.

    Science.gov (United States)

    Bustillo-Lecompte, Ciro Fernando; Mehrvar, Mehrab

    2015-09-15

    A thorough review of advancement in slaughterhouse wastewater (SWW) characteristics, treatment, and management in the meat processing industry is presented. This study also provides a general review of the environmental impacts, health effects, and regulatory frameworks relevant to the SWW management. A significant progress in high-rate anaerobic treatment, nutrient removal, advanced oxidation processes (AOPs), and the combination of biological treatment and AOPs for SWW treatment is highlighted. The treatment processes are described and few examples of their applications are given. Conversely, few advances are accounted in terms of waste minimization and water use reduction, reuse, and recycle in slaughterhouses, which may offer new alternatives for cost-effective waste management. An overview of the most frequently applied technologies and combined processes for organic and nutrient removal during the last decade is also summarized. Several types of individual and combined processes have been used for the SWW treatment. Nevertheless, the selection of a particular technology depends on the characteristics of the wastewater, the available technology, and the compliance with regulations. This review facilitates a better understanding of current difficulties that can be found during production and management of the SWW, including treatment and characteristics of the final effluent. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry.

    Science.gov (United States)

    Aspevik, Tone; Oterhals, Åge; Rønning, Sissel Beate; Altintzoglou, Themistoklis; Wubshet, Sileshi Gizachew; Gildberg, Asbjørn; Afseth, Nils Kristian; Whitaker, Ragnhild Dragøy; Lindberg, Diana

    2017-06-01

    Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses, blood, skin, viscera, hooves and feathers, are created as a result of processing of animals from fisheries, aquaculture, livestock and poultry sectors. These residuals contain proteins and other essential nutrients with potentially bioactive properties, eligible for recycling and upgrading for higher-value products, e.g. for human, pet food and feed purposes. Here, we aim to cover all the important aspects of achieving optimal utilization of proteins in such residual raw materials, identifying those eligible for human consumption as co-products and for feed applications as by-products. Strict legislation regulates the utilization of various animal-based co- and by-products, representing a major hurdle if not addressed properly. Thorough understanding and optimization of all parts of the production chain, including conservation and processing, are important prerequisites for successful upgrading and industrial implementation of such products. This review includes industrially applied technologies such as freezing/cooling, acid preservation, salting, rendering and protein hydrolysis. In this regard, it is important to achieve stable production and quality through all the steps in the manufacturing chain, preferably supported by at- or online quality control points in the actual processing step. If aiming for the human market, knowledge of consumer trends and awareness are important for production and successful introduction of new products and ingredients.

  11. Investigation of the process of vacuum freeze drying of bacterial concentrates for the meat industry with cryogenic freezing

    Directory of Open Access Journals (Sweden)

    V. V. Poymanov

    2016-01-01

    Full Text Available The research results of the nutritional value of the products manufactured are presented in the article. The main directions of bacterial concentrates application in the meat industry were determined. The analysis of starter cultures was given. The range of products manu-factured with bacterial concentrates was analyzed. It was shown that the introduction of innovative technologies will enable dynamic development of both large and small enterprises, which will create prerequisites for the growth of the Russian market of meat products. Economic efficiency of the studied substances treatment methods was proved. The relevance of the development of technology of pro-duction of dry bacterial concentrates with cryogenic freezing was proved. An integrated approach to the development of competitive domestic technologies and equipment for cryofreezing and sublimation dehydration by the use of granulation for the intensification of the internal heat and mass transfer, reducing specific energy consumption through the use of a combined cold supply system was pro-posed. Results of the study of the kinetics of the freezing process with the traditional method and cryofreezing are given in the paper. Rational parameters of the cryofreezing process were proposed. The optimum composition of cryoprotective medium was recommended. The research of the process of bacterial concentrate vacuum sublimation dehydration in the layer and granular form were conducted. The research confirmed that the use of the cryofreezing and granulation can increase the number of viable microorganisms in the bacterial concentrate and reduce the drying time. Rational vacuum sublimation dehydration modes were proposed. Methods of reduc-ing the defects of the processed products and improvement of the efficiency of production facilities were specified. Quality indicators of dried bacterial concentrates were given. The results obtained allow to carry out engineering calculations

  12. Robust Control of Industrial Hydraulic Cylinder Drives - with Special Reference to Sliding Mode- & Finite-Time Control

    DEFF Research Database (Denmark)

    Schmidt, Lasse

    In industry, performance requirements regarding machinery, applications etc., are constantly increasing, and with the development of reliable proportional flow control components to reasonable prices, the market is increasingly turning its attention toward controllable fluid power solutions....... For series produced systems such as presses etc., dedicated controls are often developed. However, the great majority of the hydraulic systems developed, are produced in limited numbers for specialized applications, and here stand alone economically feasible digital controllers with ease-of-use interfaces...... are widely used. Such controllers typically provide the possibility to employ traditional linear controls such as PID schemes, and variants of this, with parameters tunable via graphical user interfaces. However, due to the intrinsic nonlinearities of hydraulic systems as well as the often limited knowledge...

  13. Myoglobin chemistry and meat color.

    Science.gov (United States)

    Suman, Surendranath P; Joseph, Poulson

    2013-01-01

    Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy.

  14. Slide 59

    Indian Academy of Sciences (India)

    Erythropoeitin, Cytokines, blood factors, HuMABs etc) market is worth more than 100 billion dollars. Indian Pharma industry has concentrated only on Biogenerics so far. Apart from cost-effectiveness, Smarter and better protein drugs are desirable! Indeed ...

  15. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2013-06-01

    Full Text Available Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appeared lately. Lack of safety measures in the field can affect business continuity critically, creating significant losses.

  16. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...... obtained (SP, SE, and AC were 100, 95, and 97%, respectively). This test is under implementation by the Danish meat industry, and can be useful for screening of large number of samples in the meat production, especially for fast release of minced meat with a short shelf life....

  17. Institutional Alternatives of Food Embargo in the Conditions of a New Wave of Anti-Russian Sanctions (Case of Russian’s Meat Industry

    Directory of Open Access Journals (Sweden)

    Evgeny A. Kapoguzov

    2017-09-01

    Full Text Available The article examines the impact of anti-Russian sanctions and response measures on the agro-production in terms of identifying the benefits and costs of imposing a food embargo. It is emphasized that, in the context of the policy of "smart sanctions", the goal of retaliatory measures should be to create conditions for maximizing public welfare. The reality and analysis and calculations carried out, however, show the disaster of the embargo in relation to the consumption of meat and meat processing products for the "ordinary consumer". Based on the dynamics of the caloric index, the socioeconomic consequences of the one-sidedness of autarkic measures are shown. The conditions for ensuring food security under the conditions of the food embargo are schematically presented and the consequences of the existing embargo policy on the basis of statistical data for the consumption of meat products are calculated. It is shown that the growth in prices played a key role in the dynamics of the cost volume, and structural changes were associated with the further growth of large agricultural organizations in the structure of the industry. In conclusion, recommendations are offered in the field of institutional design for the improvement of economic policy.

  18. Towards generation of bioactive peptides from meat industry waste proteins: Generation of peptides using commercial microbial proteases.

    Science.gov (United States)

    Ryder, Kate; Bekhit, Alaa El-Din; McConnell, Michelle; Carne, Alan

    2016-10-01

    Five commercially available food-grade microbial protease preparations were evaluated for their ability to hydrolyse meat myofibrillar and connective tissue protein extracts to produce bioactive peptides. A bacterial-derived protease (HT) extensively hydrolysed both meat protein extracts, producing peptide hydrolysates with significant in vitro antioxidant and ACE inhibitor activities. The hydrolysates retained bioactivity after simulated gastrointestinal hydrolysis challenge. Gel permeation chromatography sub-fractionation of the crude protein hydrolysates showed that the smaller peptide fractions exhibited the highest antioxidant and ACE inhibitor activities. OFFGEL electrophoresis of the small peptides of both hydrolysates showed that low isoelectric point peptides had antioxidant activity; however, no consistent relationship was observed between isoelectric point and ACE inhibition. Cell-based assays indicated that the hydrolysates present no significant cytotoxicity towards Vero cells. The results indicate that HT protease hydrolysis of meat myofibrillar and connective tissue protein extracts produces bioactive peptides that are non-cytotoxic, should be stable in the gastrointestinal tract and may contain novel bioactive peptide sequences. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. The Meat City

    DEFF Research Database (Denmark)

    Thelle, Mikkel

    2017-01-01

    This article investigates the emergence of the Copenhagen slaughterhouse, called the Meat City, during the late nineteenth century. This slaughterhouse was a product of a number of heterogeneous components: industrialization and new infrastructures were important, but hygiene and the significance...... of Danish bacon exports also played a key role. In the Meat City, this created a distinction between rising production and consumption on the one hand, and the isolation and closure of the slaughtering facility on the other. This friction mirrored an ambivalent attitude towards meat in the urban space: one...... where consumers demanded more meat than ever before, while animals were being removed from the public eye. These contradictions, it is argued, illustrate and underline the change of the city towards a ‘post-domestic’ culture. The article employs a variety of sources, but primarily the Copenhagen...

  20. Sliding vane geometry turbines

    Science.gov (United States)

    Sun, Harold Huimin; Zhang, Jizhong; Hu, Liangjun; Hanna, Dave R

    2014-12-30

    Various systems and methods are described for a variable geometry turbine. In one example, a turbine nozzle comprises a central axis and a nozzle vane. The nozzle vane includes a stationary vane and a sliding vane. The sliding vane is positioned to slide in a direction substantially tangent to an inner circumference of the turbine nozzle and in contact with the stationary vane.

  1. Multivariable robust adaptive sliding mode control of an industrial boiler-turbine in the presence of modeling imprecisions and external disturbances: A comparison with type-I servo controller.

    Science.gov (United States)

    Ghabraei, Soheil; Moradi, Hamed; Vossoughi, Gholamreza

    2015-09-01

    To guarantee the safety and efficient performance of the power plant, a robust controller for the boiler-turbine unit is needed. In this paper, a robust adaptive sliding mode controller (RASMC) is proposed to control a nonlinear multi-input multi-output (MIMO) model of industrial boiler-turbine unit, in the presence of unknown bounded uncertainties and external disturbances. To overcome the coupled nonlinearities and investigate the zero dynamics, input-output linearization is performed, and then the new decoupled inputs are derived. To tackle the uncertainties and external disturbances, appropriate adaption laws are introduced. For constructing the RASMC, suitable sliding surface is considered. To guarantee the sliding motion occurrence, appropriate control laws are constructed. Then the robustness and stability of the proposed RASMC is proved via Lyapunov stability theory. To compare the performance of the purposed RASMC with traditional control schemes, a type-I servo controller is designed. To evaluate the performance of the proposed control schemes, simulation studies on nonlinear MIMO dynamic system in the presence of high frequency bounded uncertainties and external disturbances are conducted and compared. Comparison of the results reveals the superiority of proposed RASMC over the traditional control schemes. RAMSC acts efficiently in disturbance rejection and keeping the system behavior in desirable tracking objectives, without the existence of unstable quasi-periodic solutions. Copyright © 2015 ISA. Published by Elsevier Ltd. All rights reserved.

  2. The key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy.

    Science.gov (United States)

    Rijsberman, Frank

    2017-10-01

    Climate change, air pollution and refugees have become key global challenges threatening sustainability of lifestyles, economies and ecosystems. Agri-food systems are the number one driver of environmental change. Livestock production is the world's largest land user, responsible for half of greenhouse gas emissions from agri-food systems, and the source of repeated health crises. Poor diets have become the number one cause of ill health. Recommendations for a healthy diet emphasize plant-based food. Rapidly falling costs in information technology, biotechnology, renewable energy and battery technology will disrupt current energy and transportation systems and offer opportunities for responsible meat production. Growing consumer interest in healthy food, combined with innovative information systems, offer opportunities to create value through quality control and consumer information in integrated value chains. Meat scientists have a major role to play in the necessary transformation of global agri-food systems towards a new model of green economic growth that is climate resilient, sustainable and provides green jobs. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

    OpenAIRE

    Bal-Prilipko L. V.; Leonova B. I.

    2014-01-01

    The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of spe...

  4. Meat spoilage during distribution.

    Science.gov (United States)

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

    2008-01-01

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

  5. Meet meat

    NARCIS (Netherlands)

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

    2017-01-01

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

  6. Effective lecture slides

    International Nuclear Information System (INIS)

    Lim, Jae Hoon

    1986-01-01

    Lawyers, with their constant opportunity for practice, show a talent for public oratory that few doctors can equal. However, the physician, despite his more modest and hesitant delivery, has one great advantage over the most experienced lawyer. He is allowed to use slides. Slides of good quality conceal defects in oratory and they make for a confident speaker and a contented audience. By contrast, smudged, complicated or ill prepared slides may draw attention to minor defects in delivery and make the audience inattentive.

  7. Mailing microscope slides

    Science.gov (United States)

    Many insects feed agriculturally important crops, trees, and ornamental plants and cause millions of dollars of damage annually. Identification for some of these require the preparation of a microscope slide for examination. There are times when a microscope slide may need to be sent away to a speci...

  8. Longissimus muscle transcriptome profiles related to carcass and meat quality traits in fresh meat Pietrain carcasses

    NARCIS (Netherlands)

    Pas, te M.F.W.; Keuning, E.; Hulsegge, B.; Hoving-Bolink, A.H.; Evans, G.; Mulder, H.A.

    2010-01-01

    High quality pork is consumed as fresh meat while other carcasses are used in the processing industry. Meat quality is determined measuring technical muscle parameters. The objective of this research was to investigate the molecular regulatory mechanisms underlying meat quality differences of pork

  9. Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level.

    Science.gov (United States)

    Henriques, A R; Gama, L T; Fraqueza, M J

    2017-02-02

    Listeria monocytogenes isolates collected from final products and food contact surfaces of 10 ready-to-eat meat-based food products (RTEMP) producing industries were analyzed to relate their virulence-associated characteristics and genetic profiles with the hygiene assessment of those industries. Together with sample collection, an audit was performed to evaluate the implemented food safety management system and to investigate the specific audit requisites more associated to the occurrence of those L. monocytogenes serogroups frequently related with human disease. L. monocytogenes was present in 18% of the samples. The isolates (n=62) were serogrouped and detection of virulence-associated genes inlA, inlB, inlC and inlJ, and also plcA, hlyA, actA and iap was done by multiplex PCR. After this initial characterization, selected isolates (n=31) were submitted to antibiotic resistance testing by the disk diffusion method for the currently most used human and veterinary antibiotics and resistance was low. These isolates were also subtyped by pulsed-field gel electrophoresis. Genotyping and serogrouping of L. monocytogenes isolates revealed a genetically diverse population. Our data indicate that contamination of final products does not seem to be uniquely related to the sampled food surfaces. The occurrence of those L. monocytogenes serogroups more commonly associated with human disease in industries with a high hygienic audit classification could be the result of a previous identification of the pathogen, with an enforcement of the hygiene program without recognizing the real source of contamination. This reinforces the importance of a conjoined diagnosis using audit data and microbiological testing. Food safety management systems of those industries need improvement, particularly in cleaning and sanitizing operations, analytical control, preventive maintenance, personal hygiene and root cause analysis. Copyright © 2016. Published by Elsevier B.V.

  10. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  11. Food safety and organic meats.

    Science.gov (United States)

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

    2012-01-01

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

  12. Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.

    Science.gov (United States)

    Rossi, Raffaella; Ratti, Sabrina; Pastorelli, Grazia; Maghin, Federica; Martemucci, Giovanni; Casamassima, Donato; D'Alessandro, Angela Gabriella; Corino, Carlo

    2017-11-01

    Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

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

    2017-04-29

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

  14. Applications of sliding mode control

    CERN Document Server

    Ghommam, Jawhar; Zhu, Quanmin

    2017-01-01

    This book presents essential studies and applications in the context of sliding mode control, highlighting the latest findings from interdisciplinary theoretical studies, ranging from computational algorithm development to representative applications. Readers will learn how to easily tailor the techniques to accommodate their ad hoc applications. To make the content as accessible as possible, the book employs a clear route in each paper, moving from background to motivation, to quantitative development (equations), and lastly to case studies/illustrations/tutorials (simulations, experiences, curves, tables, etc.). Though primarily intended for graduate students, professors and researchers from related fields, the book will also benefit engineers and scientists from industry. .

  15. Mechanics of slide dams

    International Nuclear Information System (INIS)

    Young, G.A.

    1970-01-01

    Studies which promote the use of nuclear energy for peaceful projects in engineering are sponsored by the Atomic Energy Commission under the Plowshare program. Specific projects being considered include the construction of harbors, canals, and dams. Of these projects, perhaps the most difficult to accomplish will be the latter. This paper which is in two parts considers the problems which are associated with the construction of slide dams with nuclear explosives. It examines first the characteristics of conventional earth and rock-fill dams which are based upon proven techniques developed after many years of experience. The characteristics of natural landslide dams are also briefly considered to identify potential problems that must be overcome by slide dam construction techniques. Second, the mechanics of slide dams as determined from small-scale laboratory studies are presented. It is concluded that slide dams can be constructed and that small-scale field tests and additional laboratory studies are justified. (author)

  16. Mechanics of slide dams

    Energy Technology Data Exchange (ETDEWEB)

    Young, G A [Engineering, Agbabian-Jacobsen Associates, Los Angeles (United States)

    1970-05-15

    Studies which promote the use of nuclear energy for peaceful projects in engineering are sponsored by the Atomic Energy Commission under the Plowshare program. Specific projects being considered include the construction of harbors, canals, and dams. Of these projects, perhaps the most difficult to accomplish will be the latter. This paper which is in two parts considers the problems which are associated with the construction of slide dams with nuclear explosives. It examines first the characteristics of conventional earth and rock-fill dams which are based upon proven techniques developed after many years of experience. The characteristics of natural landslide dams are also briefly considered to identify potential problems that must be overcome by slide dam construction techniques. Second, the mechanics of slide dams as determined from small-scale laboratory studies are presented. It is concluded that slide dams can be constructed and that small-scale field tests and additional laboratory studies are justified. (author)

  17. Sliding mode control and observation

    CERN Document Server

    Shtessel, Yuri; Fridman, Leonid; Levant, Arie

    2014-01-01

    The sliding mode control methodology has proven effective in dealing with complex dynamical systems affected by disturbances, uncertainties and unmodeled dynamics. Robust control technology based on this methodology has been applied to many real-world problems, especially in the areas of aerospace control, electric power systems, electromechanical systems, and robotics. Sliding Mode Control and Observation represents the first textbook that starts with classical sliding mode control techniques and progresses toward newly developed higher-order sliding mode control and observation algorithms and their applications. The present volume addresses a range of sliding mode control issues, including: *Conventional sliding mode controller and observer design *Second-order sliding mode controllers and differentiators *Frequency domain analysis of conventional and second-order sliding mode controllers *Higher-order sliding mode controllers and differentiators *Higher-order sliding mode observers *Sliding mode disturbanc...

  18. Technological demands of meat processing-An Asian perspective.

    Science.gov (United States)

    Zhang, Wangang; Naveena, B Maheswarappa; Jo, Cheorun; Sakata, Ryoichi; Zhou, Guanghong; Banerjee, Rituparna; Nishiumi, Tadayuki

    2017-10-01

    A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed. Copyright © 2017. Published by Elsevier Ltd.

  19. Extraction of collagen and gelatine from meat industry by-products for food and non food uses.

    Science.gov (United States)

    Mokrejs, Pavel; Langmaier, Ferdinand; Mladek, Milan; Janacova, Dagmar; Kolomaznik, Karel; Vasek, Vladimir

    2009-02-01

    Short tendons of slaughtered cattle, which consist of relatively pure collagen, were cleaned of lipoid substances and non-collagen proteins using a commercial enzymatic preparation. Diluted acetic acid was used to separate the acid-soluble collagen (M(N) approximately 300 kDa) for a yield of around 5%. The residue was extracted with water and the extraction conditions were derived to produce gelatine with a gel rigidity of 350-410 degrees Bloom and a yield of 55-60%. Prolonged extraction time, as well as increased extraction temperature, led to a deterioration in the gelatine quality and, therefore, the residue after aqueous extraction was processed by enzymatic hydrolysis into a collagen hydrolysate of M(N) = 500-1000 Da. Such hydrolysates can be utilized in industry as humectants in cosmetic skin-care preparations or as a secondary industrial raw material for producing surfactants of acylamino-carboxy acid type, which are known for their favourable dermatological effects. Apart from a maximum of 7% lipoid substances the proposed procedure produced no further waste so it may be regarded as a 'clean technology'.

  20. Heat Integration and Renewable Energy in Meat Processing Plants

    OpenAIRE

    Colley, Tracey Anne

    2016-01-01

    This thesis aims to optimise energy efficiency at meat processing plants and minimise their carbon footprint, as a way of reducing operating costs and minimising the potential negative impacts of a carbon price on the red meat industry. In the context of the export meat industry, there is continual competition with the live export trade. Therefore, there is a risk that a carbon price could increase the live export trade over domestic processing of meat, thereby exporti...

  1. Selected Landscape Plants. Slide Script.

    Science.gov (United States)

    McCann, Kevin

    This slide script, part of a series of slide scripts designed for use in vocational agriculture classes, deals with commercially important woody ornamental landscape plants. Included in the script are narrations for use with a total of 253 slides illustrating 92 different plants. Several slides are used to illustrate each plant: besides a view of…

  2. International red meat trade.

    Science.gov (United States)

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

    2003-07-01

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

  3. Genetics of Poultry Meat Production in Organic Systems

    DEFF Research Database (Denmark)

    Sørensen, Poul

    2012-01-01

    Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market....... The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats...... and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species...

  4. Anaerobic digestion of organic by-products from meat-processing industry. The effect of pre-treatments and co-digestion

    Energy Technology Data Exchange (ETDEWEB)

    Luste, S.

    2011-07-01

    Anaerobic digestion is a multi-beneficial biological treatment during which micro-organisms degrade organic material producing biogas (i.e. methane) and stabilised end-product (i.e. digestate). Methane is a versatile renewable energy source and digestate can be used as an organic fertiliser and/or soil improver. Because of the increasing consumption and tightening environment and health legislation, production of organic wastes suitable for anaerobic digestion increases. Animal by-products (ABP) from the meat-processing industry are often rendered (contaminated material), used as feedstock (in fur breeding), or composted. However, ABPs studied could not be utilised in fodder or in animal food production and have currently been rendered or directed to composting, despite being mostly considered unsuitable for composting. Many ABPs are energy-rich, wet and pasty materials and suitable for the anaerobic digestion process. Moreover, suitable pre-treatment to hydrolyse solid materials and/or co-digestion of two or several materials may improve the anaerobic digestion with ultimate goal to increase the methane production, stabilisation and reusability of digestate. The case chosen for more detailed research was that of a middle-sized Finnish meat-processing industry. The aim of the thesis was to evaluate the feasibility of different ABPs presently available for treatment as raw material for anaerobic digestion. Another objective was to enhance the anaerobic digestion process via specific pre-treatments and co-digestion cases with the ultimate aim to increase the methane production and the quality of the digestate. The general goal was to observe the overall process from the perspective of real-circumstances in Finland to rise to needs in practice and to produce exploitable information for adopting sustainable development locally and case-specifically into practice via versatile anaerobic digestion technology. The ABPs studied were highly bio-degradable and especially

  5. Molecular assay to fraud identification of meat products.

    Science.gov (United States)

    Doosti, Abbas; Ghasemi Dehkordi, Payam; Rahimi, Ebrahim

    2014-01-01

    Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats were collected from different companies and food markets in Iran. Genomic DNA was extracted and PCR was performed for gene amplification of meat species using specific oligonucleotid primers. Raw meat samples are served as the positive control. For differentiation between donkey's and horse's meat, the mitochondrial DNA segment (cytochrome-b gene) was amplified and products were digested with AluI restriction enzyme. Results showed that 6 of 68 fermented sausages (8.82%), 4 of 48 frankfurters (8.33%), 4 of 55 hamburgers (7.27%), 2 of 33 hams (6.6%), and 1 of 20 cold cut meat (5%) were found to contain Haram (unlawful or prohibited) meat. These results indicate that 7.58% of the total samples were not containing Halal (lawful or permitted) meat and have another meat. These findings showed that molecular methods such as PCR and PCR-RFLP are potentially reliable techniques for detection of meat type in meat products for Halal authentication.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2008-11-15

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

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

    International Nuclear Information System (INIS)

    Lee, Ju Woon; Kim, Wang Geun; Kim, Kyong Su; Yook, Hong Sun; Kim, Cheon Jei

    2008-01-01

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

  8. Sociological aspects of meat in meals

    DEFF Research Database (Denmark)

    Jensen, Katherine O'Doherty

    2009-01-01

    Health professionals and environmental experts advocate reduced consumption of meat in industrialized regions. On this background, and in light of a number of sociological studies of food practices and meal formats among consumers, this paper examines some aspects of the cultural entrenchment...... and vulnerability of meat consumption. Tacit meanings of meat products are seen as arising from the human tendency to rank and grade objects relative to each other, a process that is intrinsic to consumption practices. Examples of the ways in which gradient meanings of meat products are entrenched in food practices...... and of ways in which this consumption is vulnerable to change, are presented. On this basis, the likelihood that current levels of meat consumption in industrialized societies will remain relatively stable or tend to decrease are briefly discussed....

  9. Presentation = Speech + Slides

    Directory of Open Access Journals (Sweden)

    Derik Badman

    2008-12-01

    Full Text Available Back in October, Aaron Schmidt posted “HOWTO give a good presentation” to his blog walking paper. His second bullet point of “thoughts” on good presentations is: Please don’t fill your slides with words. Find some relevant and pretty pictures to support what you’re saying. You can use the pictures to remind yourself what you’re going [...

  10. Slide system for machine tools

    Science.gov (United States)

    Douglass, Spivey S.; Green, Walter L.

    1982-01-01

    The present invention relates to a machine tool which permits the machining of nonaxisymmetric surfaces on a workpiece while rotating the workpiece about a central axis of rotation. The machine tool comprises a conventional two-slide system (X-Y) with one of these slides being provided with a relatively short travel high-speed auxiliary slide which carries the material-removing tool. The auxiliary slide is synchronized with the spindle speed and the position of the other two slides and provides a high-speed reciprocating motion required for the displacement of the cutting tool for generating a nonaxisymmetric surface at a selected location on the workpiece.

  11. Develop and Manufacture an airlock sliding tray

    Energy Technology Data Exchange (ETDEWEB)

    Lawton, Cindy M. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2014-02-26

    The goal of this project is to continue to develop an airlock sliding tray and then partner with an industrial manufacturing company for production. The sliding tray will be easily installed into and removed from most glovebox airlocks in a few minutes. Technical Approach: A prototype of a sliding tray has been developed and tested in the LANL cold lab and 35 trays are presently being built for the plutonium facility (PF-4). The current, recently approved design works for a 14-inch diameter round airlock and has a tray length of approximately 20 inches. The grant will take the already tested and approved round technology and design for the square airlock. These two designs will be suitable for the majority of the existing airlocks in the multitude of DOE facilities. Partnering with an external manufacturer will allow for production of the airlock trays at a much lower cost and increase the availability of the product for all DOE sites. Project duration is estimated to be 12-13 months. Benefits: The purpose of the airlock sliding trays is fourfold: 1) Mitigate risk of rotator cuff injuries, 2) Improve ALARA, 3) Reduce risk of glovebox glove breaches and glove punctures, and 4) Improve worker comfort. I have had the opportunity to visit many other DOE facilities including Savannah, Y-12, ORNL, Sandia, and Livermore for assistance with ergonomic problems and/or injuries. All of these sites would benefit from the airlock sliding tray and I can assume all other DOE facilities with gloveboxes built prior to 1985 could also use the sliding trays.

  12. Radiation preservation of meat and meat products: A review.

    Science.gov (United States)

    Dempster, J F

    1985-01-01

    The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

  13. Power ultrasound in meat processing.

    Science.gov (United States)

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

    2015-09-01

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

  14. SLIDES: a program to draw slides and posters

    Energy Technology Data Exchange (ETDEWEB)

    Bertrand, R.; Schofield, J.

    1977-04-01

    SLIDES is a program which takes text and commands as input and prepares lettered slides and posters. When run on the time-sharing computer, the program can display its output on an interactive graphics terminal; in batch, it can direct its graphical output to a variety of plotters. The program uses DISSPLA graphical subroutines and standard ANL plotter subroutines. This report contains material written for the beginning user, who should be able to produce useful slides or posters by following the examples. This report also serves as a complete reference for the SLIDES program. 4 figures.

  15. POSSIBILITIES OF USING MEAT PRODUCTS OF INDUSTRIALLY MANUFACTURED BEIKOST FOR ALLERGY PREVENTION IN CHILDREN OF 0–1 YEARS OF AGE

    Directory of Open Access Journals (Sweden)

    T. V. Turti

    2013-01-01

    Full Text Available Critical periods of atopic status formation in children of 0-1 years of age dictate the need in search and introduction to practice of effective allergy prevention methods. The aim of this study is to substantiate efficacy of using hypoallergenic beikost products on the basis of turkey or rabbit meat for prevention of atopic disease and polyvalent allergy development. The study participants are children over 6 months of age with compromised family allergology anamnesis and mild skin manifestation of allergy. The results have confirmed low sensitizing potential of the studied beikost products, good tolerability and efficacy of use for the prevention of atopic process development. The obtained results allow recommending the studied turkey or rabbit meat purees to the risk group children and children with allergy as primary/secondary allergy preventive means and within therapeutic diets.

  16. Advances in ingredient and processing systems for meat and meat products.

    Science.gov (United States)

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  17. In vitro meat: A future animal-free harvest.

    Science.gov (United States)

    Bhat, Zuhaib Fayaz; Kumar, Sunil; Bhat, Hina Fayaz

    2017-03-04

    In vitro meat production is a novel idea of producing meat without involving animals with the help of tissue engineering techniques. This biofabrication of complex living products by using various bioengineering techniques is a potential solution to reduce the ill effects of current meat production systems and can dramatically transform traditional animal-based agriculture by inventing "animal-free" meat and meat products. Nutrition-related diseases, food-borne illnesses, resource use and pollution, and use of farm animals are some serious consequences associated with conventional meat production methods. This new way of animal-free meat production may offer health and environmental advantages by reducing environmental pollution and resource use associated with current meat production systems and will also ensure sustainable production of designer, chemically safe, and disease-free meat as the conditions in an in vitro meat production system are controllable and manipulatable. Theoretically, this system is believed to be efficient enough to supply the global demand for meat; however, establishment of a sustainable in vitro meat production would face considerably greater technical challenges and a great deal of research is still needed to establish this animal-free meat culturing system on an industrial scale.

  18. Technological aspects of horse meat products - A review.

    Science.gov (United States)

    Lorenzo, José M; Munekata, Paulo E S; Campagnol, Paulo Cezar Bastianello; Zhu, Zhenzhou; Alpas, Hami; Barba, Francisco J; Tomasevic, Igor

    2017-12-01

    Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. "cecina", dry-cured loin, salami, bressaola and pâté) is also an interesting alternative to other traditional meat products such as dry-cured pork hams, pork sausages and liver pâtés. In this review, the technological aspects, safety and storage stability of meat products elaborated from horse meat will be addressed by highlighting the nutritional and sensory aspects of these meat products. We aim to improve the existing knowledge about horse meat in the view of recent scandals. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.

    Science.gov (United States)

    Bredholt, S; Nesbakken, T; Holck, A

    2001-06-15

    The application of a protective lactic acid bacterium (LAB) during the commercial production of cooked meat products is described. The LAB, a strain of Lactobacillus sakei, was previously isolated from cooked ham and inhibited growth of Listeria monocytogenes and Escherichia coli O157:H7 in this product. L. sakei was applied to the cooked products at a concentration of 10(5)-10(6) cfu/g immediately before slicing and vacuum-packaging using a hand-operated spraying bottle. The LAB strain inhibited growth of 10(3) cfu/g of a cocktail of three rifampicin resistant mutant L. monocytogenes strains both at 8 degrees C and 4 degrees C. Consumer acceptance tests of cooked ham and of servelat sausage, a Norwegian non-fermented cooked meat sausage, showed that control and inoculated products were equally acceptable. The products were still acceptable after storage for 28 days at 4 degrees C and, after opening the packages, for a further 5 days at 4 degrees C. The findings presented here confirm that the L. sakei strain is suitable for use as a protective culture and may technically easily be implemented in the commercial production of cooked meat products.

  20. In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.

    Science.gov (United States)

    Naveena, Basappa M; Jagadeesh, Deepak S; Kamuni, Veeranna; Muthukumar, Muthupalani; Kulkarni, Vinayak V; Kiran, Mohan; Rapole, Srikanth

    2018-02-01

    Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes. The matrix-assisted liquid desorption/ionization time-of-flight mass spectrometric analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo-sheep-goat meat mix in definite proportions at 98:1:1, 99:0.5:0.5 and 99.8:0.1:0.1 that were found stable to resist thermal processing. In-gel and OFFGEL-based proteomic approaches are efficient in authenticating meat mixes spiked at minimum 1.0% and 0.1% levels, respectively, in triple meat mix for both raw and cooked samples. The study demonstrated that authentication of meat from a complex mix of three closely related species requires identification of more than one species-specific peptide due to close similarity between their amino acid sequences. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  1. No sliding in time

    International Nuclear Information System (INIS)

    Shtengel, Kirill; Nayak, Chetan; Bishara, Waheb; Chamon, Claudio

    2005-01-01

    In this letter, we analyse the following apparent paradox: as has been recently proved by Hastings (2004 Phys. Rev. 69 104431), under a general set of conditions, if a local Hamiltonian has a spectral gap above its (unique) ground state (GS), all connected equal-time correlation functions of local operators decay exponentially with distance. On the other hand, statistical mechanics provides us with examples of 3D models displaying so-called sliding phases (O'Hern et al 1999 Phys. Rev. Lett. 83 2745) which are characterized by the algebraic decay of correlations within 2D layers and exponential decay in the third direction. Interpreting this third direction as time would imply a gap in the corresponding (2+1)D quantum Hamiltonian which would seemingly contradict Hastings' theorem. The resolution of this paradox lies in the non-locality of such a quantum Hamiltonian. (letter to the editor)

  2. Sliding behaviors of elastic cylindrical tanks under seismic loading

    International Nuclear Information System (INIS)

    Kobayashi, N.

    1993-01-01

    There is a paper that reports on the occurrence of sliding in several oil tanks on Alaskan earthquake of 1964. This incident appears to be in need of further investigation for the following reasons: First, in usual seismic designing of cylindrical tanks ('tanks'), sliding is considered to occur when the lateral inertial force exceeds the static friction force. When the tank in question can be taken as a rigid body, this rule is known to hold true. If the tank is capable of undergoing a considerable amount of elastic deformation, however, its applicability has not been proved. Second, although several studies have been done on the critical conditions for static sliding the present author is unaware of like ones made on the dynamic sliding, except for the pioneering work of Sogabe, in which they have empirically indicated possibility of sliding to occur under the force of sloshing. Third, this author has shown earlier on that tanks, if not anchored properly, will start rocking, inducing uplifting of the base plate, even at a relatively small seismic acceleration of 10 gal or so. The present study has been conducted with these observations for the background. Namely, based on a notion that elastic deformation given rise to by rocking oscillation should be incorporated as an important factor in any set of critical conditions for the onset of sliding, a series of shaking table experiments were performed for rigid steel block to represent the rigid tanks ('rigid model') and a model tank having a same sort of plate thickness-to-diameter ratio as industrial tanks to represent the elastic cylindrical tanks ('elastic model'). Following observations have been obtained for the critical condition of the onset of sliding: (1) sliding of rigid tanks will occur when the lateral force given rise to by oscillation exceeds the static, or the Coulombic, friction force. (2) if vertical oscillation is imposed on the lateral oscillation, the lateral force needed to induce sliding of a

  3. Slide Buyers Guide. 1974 Edition.

    Science.gov (United States)

    DeLaurier, Nancy

    Designed for studio art instructors, museum education programs, public libraries, high school teachers, and those who buy slides for teaching art history at the college level, this guide lists sources of slides in the United States and over 20 foreign countries. All U.S. sources are listed first, commercial sources are alphabetical by name and…

  4. EFFECT OF DISINFECTANTS BASED ON POTASSIUM PERSULFATE, HYDROGEN PEROXIDE, GLUTARALDEHYDE AND QUATERNARY AMMONIUM COMPOUNDS ON THE GENETIC MATERIAL OF THE PATHOGEN BACTERIA SPECIFIC TO MEAT PROCESSING INDUSTRY

    Directory of Open Access Journals (Sweden)

    V. N. Afonyushkin

    2016-01-01

    Full Text Available Abstract The changes in bacterial genetic material under the action of different biocidal products have been investigated. It was confirmed by PCR and genetic engineering that biocidal product Ecocid was able to remove both chromosomal and plasmid DNA, either isolated or contained within the bacterial cells. Using a disinfectant that destroys DNA on the surfaces of meat production equipment is a promising measure to prevent horizontal transfer of unwanted genetic material, such as bacterial genes associated with the resistance to antibiotics, or genes of toxin production.

  5. Geriatric dietary meat-based products

    OpenAIRE

    Kuzelov, Aco; Agunova, Larisa

    2016-01-01

    The contemporary nutrition pattern referring to different age groups of the population does not meet quantitative and qualitative requirements. In Ukraine the manufacture of geriatric meat-based dietary products is underdeveloped. Therefore, the development of healthy and functional foods is the priority objective for the food industry. The research is devoted to considering the possibility of using quail meat, wheat germ flakes and walnut oil in the production process of the sausages for ...

  6. Meat quality of goat and sheep sausages

    OpenAIRE

    Teixeira, A.; Pereira, Etelvina; Rodrigues, Sandra

    2012-01-01

    The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following character...

  7. Relevance of the formal red meat classification system to the South ...

    African Journals Online (AJOL)

    Relevance of the formal red meat classification system to the South African ... to market information make them less willing to sell their animals through the formal market. ... Keywords: Communal farmers, marketing system, meat industry ...

  8. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Urban, Roman

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  9. Sliding mode control on electro-mechanical systems

    Directory of Open Access Journals (Sweden)

    Vadim I. Utkin

    2002-01-01

    Full Text Available The first sliding mode control application may be found in the papers back in the 1930s in Russia. With its versatile yet simple design procedure the methodology is proven to be one of the most powerful solutions for many practical control designs. For the sake of demonstration this paper is oriented towards application aspects of sliding mode control methodology. First the design approach based on the regularization is generalized for mechanical systems. It is shown that stability of zero dynamics should be taken into account when the regular form consists of blocks of second-order equations. Majority of applications in the paper are related to control and estimation methods of automotive industry. New theoretical methods are developed in the context of these studies: sliding made nonlinear observers, observers with binary measurements, parameter estimation in systems with sliding mode control.

  10. Structure of the poultry meat market in Ukraine

    Directory of Open Access Journals (Sweden)

    Iryna Salkova

    2017-12-01

    Full Text Available The purpose of this paper is to carry out a marketing research of the state and structure of the poultry meat market in Ukraine; to identify the factors that hold back and stimulate the development of the poultry market and potential opportunities for growth. The competitive advantages of producers are determined and the main trends in the poultry meat market are characterized. The balance of supply and demand for meat and meat products in Ukraine has been studied. The Herfindahl-Hirschman index was used to determine the level of competition in the chicken meat market, which showed the disadvantages of competition in the market. The market is monopolistic, which poses a threat to the development of competition. The constraining factors of poultry meat market development are determined. Based on the conducted research, potential opportunities for the development of the industry and the competitiveness of the Ukrainian poultry meat producer in the external and internal market are identified.

  11. Lipid stability in meat and meat products.

    Science.gov (United States)

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  12. Consumer Science applications in meat research and development

    Directory of Open Access Journals (Sweden)

    Tania M. Ngapo

    2014-12-01

    Full Text Available Consumer studies with meat as the subject have been increasingly reported over the last couple of decades. Many of these are aimed at marketing to different groups of consumers, but a select few are aimed at improving meat quality and/or the meat industry. It is these latter types of studies that this presentation will focus on. This general overview illustrates some of the ways that consumer science can be used in meat science. Attitude-based studies, focus groups, image surveys, labeling studies and tastings are but a few of the tools that those in the meat industry from producer to scientist to manager, can use to complement their work continually improving our meat chains.

  13. Modified atmosphere packaging of fresh meats : sudden partial adaption caused an increase in sustainability of Dutch supply chains of fresh meats

    NARCIS (Netherlands)

    Thoden Van Velzen, E.U.; Linnemann, A.R.

    2008-01-01

    In the past decade, a major transition evolved in the Dutch fresh meat industry with ramifications for the entire meat business. In 1995, more than 95% of all fresh meat products for consumers were either sold loose or packed in the traditional way, i.e. on a white styrofoam tray with stretch wrap.

  14. Industry

    International Nuclear Information System (INIS)

    Schindler, I.; Wiesenberger, H.

    2001-01-01

    This chapter of the environmental control report deals with the environmental impact of the industry in Austria. It gives a review of the structure and types of the industry, the legal framework and environmental policy of industrial relevance. The environmental situation of the industry in Austria is analyzed in detail, concerning air pollution (SO 2 , NO x , CO 2 , CO, CH 4 , N 2 O, NH 3 , Pb, Cd, Hg, dioxin, furans), waste water, waste management and deposit, energy and water consumption. The state of the art in respect of the IPPC-directives (European Integrated Pollution Prevention and Control Bureau) concerning the best available techniques of the different industry sectors is outlined. The application of European laws and regulations in the Austrian industry is described. (a.n.)

  15. Sliding hiatal hernia in dogs

    OpenAIRE

    JOLANTA SPUŻAK; KRZYSZTOF KUBIAK; MARCIN JANKOWSKI; MACIEJ GRZEGORY; KAMILA GLIŃSKA-SUCHOCKA; JÓZEF NICPOŃ; VASYL VLIZLO; IGOR MAKSYMOVYCH

    2010-01-01

    Introduction Sliding hiatal hernia is a disorder resulting from a displacement of the abdominal part of the oesophagus and/or a part of the stomach into the thoracic cavity through the oesophageal hiatus of the diaphragm. The disorder may be congenital or acquired. Congenital hernia follows disturbances in the embryonic development. In the literature the predisposition to congenital sliding hiatal hernia is observed in the dogs of shar-pei and chow-chow breeds. Pathogenesis of acquired slidin...

  16. Meat analog: a review.

    Science.gov (United States)

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

  17. Nanotechnology in meat processing and packaging: potential applications - a review.

    Science.gov (United States)

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-02-01

    Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

  18. Technological characteristics of meat - viscosity

    OpenAIRE

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  19. UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

    OpenAIRE

    Rimal, Arbindra; Fletcher, Stanley M.

    2003-01-01

    This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

  20. Safe poultry meat production in the next century

    NARCIS (Netherlands)

    Mulder, R.W.A.W.

    1997-01-01

    The revolutionary industrialisation of the poultry industry in the last 30 years has made the food poultry meat available for large groups of consumers. Due to its nutritional, sensory and economical characteristics, poultry meat is by far the most popular animal food product world-wide.

  1. Effect of dosing quillaia saponin on waste water from edible meat industry; Shokuniku kako kojo no haisui ni taisuru quillaia saponin no tenka no koka

    Energy Technology Data Exchange (ETDEWEB)

    Nagasaka, M. [Ibaraki University, Ibaraki (Japan). Faculty of Engineering

    1995-12-20

    For the waste water from meat processing factories, high in BOD and fat concentration, an effective treatment method was studied, wherein quillaia saponin was dosed. The waste water treatment facility of Factory K, manufacturer of ham and sausage, includes a total volume of 410m{sup 3} of aeration tanks taking in an average of 300m{sup 3}/day of waste water. The facility suffers from sludge overflows routinely, and, as a measure to cope with the situation, coagulating agents are dosed to the waste water for forced settlement. Under these circumstances, investigations were conducted to learn the effect of saponin dosing to the facility. Beginning on the 50th day of operation, saponin was dosed to the aeration tanks, and no coagulating agents were dosed to the waste water being treated by aeration. Approximately 3mg/liter of saponin was dosed to the influent waste water not treated. As the result, it was found that the BOD value decreased in the treated waste water while that in the influent untreated waste water increased as the run advanced. Even when the load grew heavier and the pretreatment was dispensed with, there was improvement in the treated water thanks to saponin dosing, which confirmed the effectiveness of saponin dosing. 6 refs., 11 figs., 3 tabs.

  2. Monitoring of dry sliding wear using fractal analysis

    NARCIS (Netherlands)

    Zhang, Jindang; Regtien, Paulus P.L.; Korsten, Maarten J.

    2005-01-01

    Reliable online monitoring of wear remains a challenge to tribology research as well as to the industry. This paper presents a new method for monitoring of dry sliding wear using digital imaging and fractal analysis. Fractal values, namely fractal dimension and intercept, computed from the power

  3. Mapping stain distribution in pathology slides using whole slide imaging

    Directory of Open Access Journals (Sweden)

    Fang-Cheng Yeh

    2014-01-01

    Full Text Available Background: Whole slide imaging (WSI offers a novel approach to digitize and review pathology slides, but the voluminous data generated by this technology demand new computational methods for image analysis. Materials and Methods: In this study, we report a method that recognizes stains in WSI data and uses kernel density estimator to calculate the stain density across the digitized pathology slides. The validation study was conducted using a rat model of acute cardiac allograft rejection and another rat model of heart ischemia/reperfusion injury. Immunohistochemistry (IHC was conducted to label ED1 + macrophages in the tissue sections and the stained slides were digitized by a whole slide scanner. The whole slide images were tessellated to enable parallel processing. Pixel-wise stain classification was conducted to classify the IHC stains from those of the background and the density distribution of the identified IHC stains was then calculated by the kernel density estimator. Results: The regression analysis showed a correlation coefficient of 0.8961 between the number of IHC stains counted by our stain recognition algorithm and that by the manual counting, suggesting that our stain recognition algorithm was in good agreement with the manual counting. The density distribution of the IHC stains showed a consistent pattern with those of the cellular magnetic resonance (MR images that detected macrophages labeled by ultrasmall superparamagnetic iron-oxide or micron-sized iron-oxide particles. Conclusions: Our method provides a new imaging modality to facilitate clinical diagnosis. It also provides a way to validate/correlate cellular MRI data used for tracking immune-cell infiltration in cardiac transplant rejection and cardiac ischemic injury.

  4. The Meat Dogma Project: Exploring Nitrogen Mitigation in Denmark

    DEFF Research Database (Denmark)

    Andersen, Sandy; Graversgaard, Morten

    2017-01-01

    and consumption of meat has in this issue. Publication of relevant studies, strategies and discussions is needed. Our research analyzes both methodologies and social themes which are pertinent for developing custom-based strategies aimed at reducing the current level of meat usage in Denmark, a country...... with a high production meat industry and heavy meat consumption per capita. Along with our qualitative research, we are utilizing quantitative calculations of N-Footprint size in terms of food consumption. We conclude by discussing certain strategies which with broader implementation could result in a more...

  5. Application of microbial transglutaminase in meat foods: A review.

    Science.gov (United States)

    Santhi, D; Kalaikannan, A; Malairaj, P; Arun Prabhu, S

    2017-07-03

    Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

  6. Industrialization

    African Journals Online (AJOL)

    Lucy

    . African states as ... regarded as the most important ingredients that went to add value to land and labour in order for countries ... B. Sutcliffe Industry and Underdevelopment (Massachusetts Addison – Wesley Publishing Company. 1971), pp.

  7. Industrialization

    African Journals Online (AJOL)

    Lucy

    scholar, Walt W. Rostow presented and supported this line of thought in his analysis of ... A Brief Historical Background of Industrialization in Africa ... indicative) The western model allowed for the political economy to be shaped by market.

  8. Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat

    NARCIS (Netherlands)

    Anzani, Cecilia; Prandi, Barbara; Tedeschi, Tullia; Baldinelli, Chiara; Sorlini, Giovanni; Wierenga, Peter A.; Dossena, Arnaldo; Sforza, Stefano

    2017-01-01

    Abstract: The meat portion directly attached to bovine hides (fleshing meat) is a by-product of leather industry that is a potential new source of proteins. In literature different enzymatic and chemical methods have been proposed to hydrolyze and solubilize fleshing meat. Enzyme hydrolysis is

  9. Meat : a natural symbol.

    OpenAIRE

    Fiddes, Nick

    1989-01-01

    In Britain, and in cultures around the world, meat's significance extends beyond what might be anticipated from its nutritional utility. By looking at the academic and popular literature, and through a series of looselystructured interviews, this study investigates the range of ideas that people hold about meat in modern Britain for evidence as to what it is that makes animal flesh such an esteemed foodstuff. The principle conclusion is that meat's pre-eminence derives from ...

  10. PRODUCTION AND SUPPLY BALANCE OF POULTRY MEAT IN CROATIA

    Directory of Open Access Journals (Sweden)

    Ivo Grgić

    2015-06-01

    Full Text Available Poultry meat is an important protein source in the human consumption. The main factors that have a positive effect on the development of the poultry industry are short production cycle, relatively low cost and the lack of religious restrictions on consumption. Chicken meat has the biggest share in the structure of poultry meat. The paper objective was to calculate the level of self-sufficiency degree in poultry meat in Croatia in the period from 2000 to 2012 and the degree of self-sufficiency in 2016 based on the results obtained. The method of balancing was used for calculation of self-sufficiency degree. The degree of self-sufficiency in the production of poultry meat in Croatia is higher than in other types of meat being between 80 and 90%. However, further decrease is expected and in 2016 domestic production would meet 81.17% of the domestic needs.

  11. Healthier meat and meat products: Their role as functional foods

    OpenAIRE

    Jiménez Colmenero, Francisco; Carballo, José; Cofrades, Susana

    2001-01-01

    This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Fu...

  12. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

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

  13. Industry

    Energy Technology Data Exchange (ETDEWEB)

    Bernstein, Lenny; Roy, Joyashree; Delhotal, K. Casey; Harnisch, Jochen; Matsuhashi, Ryuji; Price, Lynn; Tanaka, Kanako; Worrell, Ernst; Yamba, Francis; Fengqi, Zhou; de la Rue du Can, Stephane; Gielen, Dolf; Joosen, Suzanne; Konar, Manaswita; Matysek, Anna; Miner, Reid; Okazaki, Teruo; Sanders, Johan; Sheinbaum Parado, Claudia

    2007-12-01

    This chapter addresses past, ongoing, and short (to 2010) and medium-term (to 2030) future actions that can be taken to mitigate GHG emissions from the manufacturing and process industries. Globally, and in most countries, CO{sub 2} accounts for more than 90% of CO{sub 2}-eq GHG emissions from the industrial sector (Price et al., 2006; US EPA, 2006b). These CO{sub 2} emissions arise from three sources: (1) the use of fossil fuels for energy, either directly by industry for heat and power generation or indirectly in the generation of purchased electricity and steam; (2) non-energy uses of fossil fuels in chemical processing and metal smelting; and (3) non-fossil fuel sources, for example cement and lime manufacture. Industrial processes also emit other GHGs, e.g.: (1) Nitrous oxide (N{sub 2}O) is emitted as a byproduct of adipic acid, nitric acid and caprolactam production; (2) HFC-23 is emitted as a byproduct of HCFC-22 production, a refrigerant, and also used in fluoroplastics manufacture; (3) Perfluorocarbons (PFCs) are emitted as byproducts of aluminium smelting and in semiconductor manufacture; (4) Sulphur hexafluoride (SF{sub 6}) is emitted in the manufacture, use and, decommissioning of gas insulated electrical switchgear, during the production of flat screen panels and semiconductors, from magnesium die casting and other industrial applications; (5) Methane (CH{sub 4}) is emitted as a byproduct of some chemical processes; and (6) CH{sub 4} and N{sub 2}O can be emitted by food industry waste streams. Many GHG emission mitigation options have been developed for the industrial sector. They fall into three categories: operating procedures, sector-wide technologies and process-specific technologies. A sampling of these options is discussed in Sections 7.2-7.4. The short- and medium-term potential for and cost of all classes of options are discussed in Section 7.5, barriers to the application of these options are addressed in Section 7.6 and the implication of

  14. Factors influencing internal color of cooked meats.

    Science.gov (United States)

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

    Directory of Open Access Journals (Sweden)

    Bal-Prilipko L. V.

    2014-10-01

    Full Text Available The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of special strains of microorganisms in production of functional meat products offers some opportunities. Thus, such action is associated with formation of the following specific dietary components: organic acids, bactericins, enzymes, vitamins and others. They promote to improve the sanitary microbiological, organoleptic, functional and technological parameters of meat products. Using of denitrifying microbial strains could reduce the residual content of sodium nitrite in the finished product, minimizing the possible carcinogenic and mutagenic impact of this compound on a human body, producing functional safe products while maintaining its high organoleptic characteristics.

  16. Plants as natural antioxidants for meat products

    Science.gov (United States)

    Tomović, V.; Jokanović, M.; Šojić, B.; Škaljac, S.; Ivić, M.

    2017-09-01

    The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences or beliefs regarding some synthetic ones. Plants materials provide good alternatives. Spices and herbs, generally used for their flavouring characteristics, can be added to meat products in various forms: whole, ground, or as isolates from their extracts. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat products. This antioxidant activity is most often due to phenolic acids, phenolic diterpenes, flavonoids and volatile oils. Each of these compounds often has strong H-donating activity, thus making them extremely effective antioxidants; some compounds can chelate metals and donate H to oxygen radicals, thus slowing oxidation via two mechanisms. Numerous studies have demonstrated the efficacy of natural antioxidants when used in meat products. Based on this literature review, it can be concluded that natural antioxidants are added to fresh and processed meat and meat products to delay, retard, or prevent lipid oxidation, retard development of off-flavours (rancidity), improve colour stability, improve microbiological quality and extend shelf-life, without any damage to the sensory or nutritional properties.

  17. Black bone syndrome in chiken meat

    Directory of Open Access Journals (Sweden)

    GAA Baldo

    2013-12-01

    Full Text Available Black bone syndrome (BBS affects poultry industry, and it is caused by the darkening of the tissue adjacent to the bone due to leak age of bone marrow contents during cooking. The objective of this experiment was to estimate BBS incidence in chicken thighs. A completely randomized experimental design, with two treatments (refrigerated or frozen of 50 replicates each, was applied. The influence of BBS on meat quality was assessed according to bone lightness (*L, and meat appearance and sensorial characteristics. Lightness was measured using a colorimeter (Minolta® 410R positioned on the proximal epiphyseal growth plate. Meat quality was evaluated after roasting by assigning scores for appearance (acceptable = no darkening, intermediate = little darkened, and unacceptable = severe darkening. Twelve refrigerated and 12 frozen thighs were used for sensorial analysis (adjacent muscle appearance, odor, tenderness, and flavor, assessed using a hedonic scale (1 = bad to 10 = very good by trained panelists. Lightness was submitted to ANOVA and Tukey's test (p37.5=normal. The incidence of BBS was 35%,with a 16%increase thighs were frozen. Meat taste was not influenced by the treatments. Meat appearance, flavor, and tenderness were not affected by freezing or refrigeration, only by BBS degree. It was concluded that freezing increases the incidence of BBS and chicken thighs with bones presenting lower luminosity have worse meat quality.

  18. Detection of adulterations in tradictional portuguese game meat products by polymerase chain reaction technique

    OpenAIRE

    Santos, C.G.; Melo, V.S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I.

    2013-01-01

    Authenticity assessment and fraud detection in processed meat products have becn attracting an increased attention driven by public health, economic and legal cancems, and also for religiolls reasons. Currcntly, ooe af the major issues conceming adulterations in the meat indust:ry regards the fraudulent substitution af higher commercial valued meat species by less expensive oDes [1]. The manufacture af traditional meat products is a long-established practice in the Northeast of Po...

  19. The perception and preference of consumers for local poultry meat ...

    African Journals Online (AJOL)

    The perception and preference of consumers for local poultry meat in the Kumasi ... reduced its freshness and taste and made it less healthy for consumption. ... the government should subsidize the cost of inputs for the local poultry industry, ...

  20. The animal fat paradox and meat quality.

    Science.gov (United States)

    Webb, E C; O'Neill, H A

    2008-09-01

    The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

  1. CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

    Science.gov (United States)

    HALL, H E; ANGELOTTI, R

    1965-05-01

    A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

  2. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

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

  3. Testing of newly developed functional surfaces under pure sliding conditions

    DEFF Research Database (Denmark)

    Godi, Alessandro; Mohaghegh, Kamran; Grønbæk, J.

    2013-01-01

    the surfaces in an industrial context. In this paper, a number of experimental tests were performed using a novel test rig, called axial sliding test, simulating the contact of surfaces under pure sliding conditions. The aim of the experiments is to evaluate the frictional behavior of a new typology...... of textured surfaces, the so-called multifunctional surfaces, characterized by a plateau area able to bear loads and a deterministic pattern of lubricant pockets. Six surface typologies, namely three multifunctional and three machined using classical processes, were chosen to slide against a mirror....... The results comparison showed clearly how employing multifunctional surfaces can reduce friction forces up to 50 % at high normal loads compared to regularly ground or turned surfaces. Friction coefficients approximately equal to 0.12 were found for classically machined surfaces, whereas the values were 0...

  4. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

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

  5. Slide-based ergometer rowing

    DEFF Research Database (Denmark)

    Vinther, Anders; Alkjær, T; Kanstrup, I-L

    2012-01-01

    Force production profile and neuromuscular activity during slide-based and stationary ergometer rowing at standardized submaximal power output were compared in 14 male and 8 female National Team rowers. Surface electromyography (EMG) was obtained in selected thoracic and leg muscles along with sy...

  6. Linear Motor With Air Slide

    Science.gov (United States)

    Johnson, Bruce G.; Gerver, Michael J.; Hawkey, Timothy J.; Fenn, Ralph C.

    1993-01-01

    Improved linear actuator comprises air slide and linear electric motor. Unit exhibits low friction, low backlash, and more nearly even acceleration. Used in machinery in which positions, velocities, and accelerations must be carefully controlled and/or vibrations must be suppressed.

  7. SlideDog / Siim Sein

    Index Scriptorium Estoniae

    Sein, Siim

    2015-01-01

    SlideDog on multimeediumi esitluse tööriist, mis võimaldab ühendada PowerPointi esitlused, PDF-failid, Prezi esitlused, videoklipid, helifailid, veebilehed ja palju muud üheks sujuvaks esitluskogemuseks konverentsil, seminaril või muul üritusel

  8. Genetic Characterization of Listeria monocytogenes Isolates from Industrial and Retail Ready-to-Eat Meat-Based Foods and Their Relationship with Clinical Strains from Human Listeriosis in Portugal.

    Science.gov (United States)

    Henriques, A R; Cristino, J Melo; Fraqueza, M J

    2017-04-01

    Listeria monocytogenes isolates (n = 81) recovered from ready-to-eat meat-based food products (RTEMP) collected in industrial processing plants and retail establishments were genetically characterized for comparison with those from human clinical cases of listeriosis (n = 49). The aim was to assess RTEMP as a possible food source for human infection. L. monocytogenes was detected in 12.5% of the RTEMP samples, and in some cases, counts were above the European food safety criteria. All isolates were assessed by multiplex PCR for serogroup determination and detection of virulence-associated genes inlA, inlB, inlC, inlJ, plcA, hlyA, actA, and iap. Serogroups IIb and IVb dominated in RTEMP and human isolates, and all were positive for the assessed virulence genes. Antibiotic susceptibility testing by the disk diffusion method revealed a low level of resistance among the isolates. Pulsed-field gel electrophoresis (PFGE) of L. monocytogenes isolates, using restriction enzymes ApaI and AscI, revealed genetic variability and differentiated the isolates in five clusters. Although some pulsed-field gel electrophoresis profiles of particular RTEMP and human isolates seemed to be highly related, exhibiting more than 90% similarity, which suggests a possible common source, in most cases the strains were not genetically or temporally matched. The close genetic relatedness of RTEMP and human listeriosis strains stressed the importance of preventive measure implementation throughout the food chain.

  9. Tourist ships on the Danube as an opportunity for export of meat and meat products

    Directory of Open Access Journals (Sweden)

    Tešanović Dragan

    2015-01-01

    Full Text Available Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to 'Grand Circle Corporation' in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company 'Grand Circle Cruise Line' and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each of the eight companies with their 54 ships which operate tourist cruises on the Danube is taken into account. The data have been systematized, analysed and presented statistically in tables and graphs.

  10. Meat and meat product preservation by ionizing radiation

    International Nuclear Information System (INIS)

    Egginger, R.

    A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

  11. Discrete-time nonlinear sliding mode controller

    African Journals Online (AJOL)

    user

    Keywords: Discrete-time delay system, Sliding mode control, nonlinear sliding ... of engineering systems such as chemical process control, delay in the actuator ...... instrumentation from Motilal Nehru National Institute of Technology (MNNIT),.

  12. Cultured meat from stem cells: challenges and prospects.

    Science.gov (United States)

    Post, Mark J

    2012-11-01

    As one of the alternatives for livestock meat production, in vitro culturing of meat is currently studied. The generation of bio-artificial muscles from satellite cells has been ongoing for about 15 years, but has never been used for generation of meat, while it already is a great source of animal protein. In order to serve as a credible alternative to livestock meat, lab or factory grown meat should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. This is a formidable challenge even though all the technologies to create skeletal muscle and fat tissue have been developed and tested. The efficient culture of meat will primarily depend on culture conditions such as the source of medium and its composition. Protein synthesis by cultured skeletal muscle cells should further be maximized by finding the optimal combination of biochemical and physical conditions for the cells. Many of these variables are known, but their interactions are numerous and need to be mapped. This involves a systematic, if not systems, approach. Given the urgency of the problems that the meat industry is facing, this endeavor is worth undertaking. As an additional benefit, culturing meat may provide opportunities for production of novel and healthier products. Copyright © 2012 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

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

    2017-09-01

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

  14. Perspectives in production of functional meat products

    Science.gov (United States)

    Vasilev, D.; Glišić, M.; Janković, V.; Dimitrijević, M.; Karabasil, N.; Suvajdžić, B.; Teodorović, V.

    2017-09-01

    The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.

  15. Consumer approval of irradiated meat still tentative

    International Nuclear Information System (INIS)

    Hollingsworth, P.

    1998-01-01

    Although the FDA has approved irradiation of red meat, consumers may not be so accepting of the use of this technology. Irradiation is a process used to improve food safety in food products susceptible to disease-causing microorganisms. The red meat ruling was widely praised by federal officials and food industry leaders, but consumers seem less sure. Indeed, on the night of the red meat announcement last December, CBS Evening News reported that over 70 percent of U.S. consumers would not knowingly eat irradiated food. There is hope, however, as a study by the Center for Consumer Research at the University of California, Davis, revealed that consumer interest in buying irradiated food can be substantially improved by providing consumers with information, thereby enabling them to see the benefits and to overcome the myths of irradiation

  16. Meat and milk compositions of bovine clones

    Science.gov (United States)

    Tian, X. Cindy; Kubota, Chikara; Sakashita, Kunihito; Izaike, Yoshiaki; Okano, Ryoichi; Tabara, Norio; Curchoe, Carol; Jacob, Lavina; Zhang, Yuqin; Smith, Sadie; Bormann, Charles; Xu, Jie; Sato, Masumi; Andrew, Sheila; Yang, Xiangzhong

    2005-01-01

    The technology is now available for commercial cloning of farm animals for food production, but is the food safe for consumers? Here, we provide data on >100 parameters that compare the composition of meat and milk from beef and dairy cattle derived from cloning to those of genetic- and breed-matched control animals from conventional reproduction. The cloned animals and the comparators were managed under the same conditions and received the same diet. The composition of the meat and milk from the clones were largely not statistically different from those of matched comparators, and all parameters examined were within the normal industry standards or previously reported values. The data generated from our match-controlled experiments provide science-based information desired by regulatory agencies to address public concerns about the safety of meat and milk from somatic animal clones. PMID:15829585

  17. Repetitively pulsed power for meat pasteurization

    International Nuclear Information System (INIS)

    Patterson, E.L.; Kaye, R.J.; Neau, E.L.

    1994-01-01

    Electronic pasteurization of meat offers the potential for drastically reducing the incidence of food poisoning caused by biological pathogens accidentally introduced into meat products. Previous work has shown that γ-rays are an effective method of destroying E. coli 0157:H7, Salmonella, C. jejuni, L. monocytogenes, Listeria, and S. aureus bacteria types. The concern with the use of γ-rays is that radioactive material must be used in the pasteurization process that can lead to some market resistance and activist pressure on the meat industry. The use of accelerator generated high average power electron beams, at energies less than 10 MeV, or X-rays, with energies below 5 MeV, have been approved by the FDA for use in pasteurizing foods. Accelerator produced electronic pasteurization has the advantage that no radioactive material inventory is required. Electronic pasteurization has the additional benefit that it removes bacterial pathogens on the meat surface as well as within the volume of the meat product. High average power, repetitively-pulsed, broad-area electron beam sources being developed in the RHEPP program are suitable for large scale meat treatment in packing plant environments. RHEPP-II, which operates at 2.5 MeV and 25 kA at pulse repetition frequencies up to 120 Hz has adequate electron energy to penetrate hamburger patties which comprise about half of the beef consumption in the United States. Ground beef also has the highest potential for contamination since considerable processing is required in its production. A meat pasteurization facility using this size of accelerator source should be capable of treating 10 6 pounds of hamburger patties per hour to a dose of up to 3 kGy (300 kilorads). The RHEPP modular accelerator technology can easily be modified for other production rates and types of products

  18. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

    Science.gov (United States)

    Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

    2016-07-01

    The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  19. Salmonellosis: the role of poultry meat.

    Science.gov (United States)

    Antunes, P; Mourão, J; Campos, J; Peixe, L

    2016-02-01

    Salmonellosis remains one of the most frequent food-borne zoonoses, constituting a worldwide major public health concern. Currently, at a global level, the main sources of infection for humans include meat products, including the consumption of contaminated poultry meat, in spite of the success of Salmonella control measures implemented in food-animal production of industrialized countries. In recent years, a shift in Salmonella serotypes related to poultry and poultry production has been reported in diverse geographical regions, being particularly associated with the spread of certain well-adapted clones. Moreover, antimicrobial resistance in non-typhoidal Salmonella is considered one of the major public health threats related with food-animal production, including the poultry production chain and poultry meat, which is an additional concern in the management of salmonellosis. The circulation of the same multidrug-resistant Salmonella clones and/or identical mobile genetic elements encoding antibiotic resistance genes from poultry to humans highlights this scenario. The purpose of this review was to provide an overview of the role of poultry meat on salmonellosis at a global scale and the main problems that could hinder the success of Salmonella control measures at animal production level. With the increasing globalization of foodstuffs like poultry meat, new problems and challenges might arise regarding salmonellosis control, making new integrated intervention strategies necessary along the food chain. Copyright © 2015 European Society of Clinical Microbiology and Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

  20. Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.

    Science.gov (United States)

    Alikord, Mahsa; Keramat, Javad; Kadivar, Mahdi; Momtaz, Hassan; Eshtiaghi, Mohammad N; Homayouni-Rad, Aziz

    2017-01-01

    Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products. Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  1. Adaptive Fuzzy Integral Sliding-Mode Regulator for Induction Motor Using Nonlinear Sliding Surface

    OpenAIRE

    Yong-Kun Lu

    2015-01-01

    An adaptive fuzzy integral sliding-mode controller using nonlinear sliding surface is designed for the speed regulator of a field-oriented induction motor drive in this paper. Combining the conventional integral sliding surface with fractional-order integral, a nonlinear sliding surface is proposed for the integral sliding-mode speed control, which can overcome the windup problem and the convergence speed problem. An adaptive fuzzy control term is utilized to approximate the uncertainty. The ...

  2. A history of slide rules for blackbody radiation computations

    Science.gov (United States)

    Johnson, R. Barry; Stewart, Sean M.

    2012-10-01

    During the Second World War the importance of utilizing detection devices capable of operating in the infrared portion of the electromagnetic spectrum was firmly established. Up until that time, laboriously constructed tables for blackbody radiation needed to be used in calculations involving the amount of radiation radiated within a given spectral region or for other related radiometric quantities. To rapidly achieve reasonably accurate calculations of such radiometric quantities, a blackbody radiation calculator was devised in slide rule form first in Germany in 1944 and soon after in England and the United States. In the immediate decades after its introduction, the radiation slide rule was widely adopted and recognized as a useful and important tool for engineers and scientists working in the infrared field. It reached its pinnacle in the United States in 1970 in a rule introduced by Electro Optical Industries, Inc. With the onset in the latter half of the 1970s of affordable, hand-held electronic calculators, the impending demise of the radiation slide rule was evident. No longer the calculational device of choice, the radiation slide rule all but disappeared within a few short years. Although today blackbody radiation calculations can be readily accomplished using anything from a programmable pocket calculator upwards, with each device making use of a wide variety of numerical approximations to the integral of Planck's function, radiation slide rules were in the early decades of infrared technology the definitive "workhorse" for those involved in infrared systems design and engineering. This paper presents a historical development of radiation slide rules with many versions being discussed.

  3. Meat for keeps

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1981-01-01

    The advantages of gamma irradiation as a food preservation technique for meat are such that the author envisages its wide acceptance and application during this decade both locally and internationally

  4. Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

    Directory of Open Access Journals (Sweden)

    Irais Sánchez-Ortega

    2014-01-01

    Full Text Available Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.

  5. Technology for meat-grinding systems to improve removal of hard particles from ground meat.

    Science.gov (United States)

    Zhao, Y; Sebranek, J G

    1997-03-01

    With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.

  6. Attractors near grazing–sliding bifurcations

    International Nuclear Information System (INIS)

    Glendinning, P; Kowalczyk, P; Nordmark, A B

    2012-01-01

    In this paper we prove, for the first time, that multistability can occur in three-dimensional Fillipov type flows due to grazing–sliding bifurcations. We do this by reducing the study of the dynamics of Filippov type flows around a grazing–sliding bifurcation to the study of appropriately defined one-dimensional maps. In particular, we prove the presence of three qualitatively different types of multiple attractors born in grazing–sliding bifurcations. Namely, a period-two orbit with a sliding segment may coexist with a chaotic attractor, two stable, period-two and period-three orbits with a segment of sliding each may coexist, or a non-sliding and period-three orbit with two sliding segments may coexist

  7. A fuzzy logic sliding mode controlled electronic differential for a direct wheel drive EV

    Science.gov (United States)

    Ozkop, Emre; Altas, Ismail H.; Okumus, H. Ibrahim; Sharaf, Adel M.

    2015-11-01

    In this study, a direct wheel drive electric vehicle based on an electronic differential system with a fuzzy logic sliding mode controller (FLSMC) is studied. The conventional sliding surface is modified using a fuzzy rule base to obtain fuzzy dynamic sliding surfaces by changing its slopes using the global error and its derivative in a fuzzy logic inference system. The controller is compared with proportional-integral-derivative (PID) and sliding mode controllers (SMCs), which are usually preferred to be used in industry. The proposed controller provides robustness and flexibility to direct wheel drive electric vehicles. The fuzzy logic sliding mode controller, electronic differential system and the overall electrical vehicle mechanism are modelled and digitally simulated by using the Matlab software. Simulation results show that the system with FLSMC has better efficiency and performance compared to those of PID and SMCs.

  8. Advancements in meat packaging.

    Science.gov (United States)

    McMillin, Kenneth W

    2017-10-01

    Packaging of meat provides the same or similar benefits for raw chilled and processed meats as other types of food packaging. Although air-permeable packaging is most prevalent for raw chilled red meat, vacuum and modified atmosphere packaging offer longer shelf life. The major advancements in meat packaging have been in the widely used plastic polymers while biobased materials and their integration into composite packaging are receiving much attention for functionality and sustainability. At this time, active and intelligent packaging are not widely used for antioxidant, antimicrobial, and other functions to stabilize and enhance meat properties although many options are being developed and investigated. The advances being made in nanotechnology will be incorporated into food packaging and presumably into meat packaging when appropriate and useful. Intelligent packaging using sensors for transmission of desired information and prompting of subsequent changes in packaging materials, environments or the products to maintain safety and quality are still in developmental stages. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overview.

    Science.gov (United States)

    Damez, Jean-Louis; Clerjon, Sylvie

    2013-12-01

    The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. Besides laboratory researches, food scientists often try to adapt their tools to industrial conditions and easy handling devices useable on-line and in slaughterhouses already exist. This paper overviews the recently developed approaches and latest research efforts related to assessing the quality of different meat products by electromagnetic waves and examines the potential for their deployment. The main meat quality traits that can be assessed using electromagnetic waves are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of techniques, from low frequency, high frequency impedance measurement, microwaves, NMR, IR and UV light, to X-ray interaction, involves a wide range of physical interactions between the electromagnetic wave and the sample. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  10. Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality.

    Science.gov (United States)

    Erasmus, Sara W; Muller, Magdalena; Hoffman, Louwrens C

    2017-05-01

    Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  11. ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2012-10-01

    Full Text Available In the recent past, food packaging was used to enable marketing of products and to provide passive protection against environmental contaminations or influences that affect the shelf life of the products. However, unlike traditional packaging, which must be totally inert, active packaging is designed to interact with the contents and/or the surrounding environment. Interest in the use of active packaging systems for meat and meat products has increased in recent years. Active packaging systems are developed with the goal of extending shelf life for foods and increasing the period of time that the food is high quality. Developments in active packaging have led to advances in many areas, including delayed oxidation and controlled respiration rate, microbial growth, and moisture migration. Active packaging technologies include some physical, chemical, or biological action which changes interactions between a package, product, and/or headspace of the package in order to get a desired outcome. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents, flavour/odour absorbers and releasers  and antimicrobial packaging technologies. Active packaging is typically found in two types of systems; sachets and pads which are placed inside of packages, and active ingredients that are incorporated directly into packaging materials.  Recognition of the benefits of active packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.doi:10.5219/205

  12. 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

  13. Metabonomics profiling of marinated meat in soy sauce during processing.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

    2018-03-01

    Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Internal control in the management system of meat processing enterprises

    Directory of Open Access Journals (Sweden)

    Volodymyr Kushnir

    2018-03-01

    Full Text Available The article is described the theoretical basis of internal control and its practical aspects in the work of meat processing enterprises (a case in the meat processing industry in Ukraine. The purpose of the research is to establish the theoretical foundations of the internal control and its improvement in the activity of meat processing plants of various forms of management. It is proposed to use precisely internal control among other names of domestic control. Definition of internal control, its subject and purpose are improved. The subjects and objects of internal control are determined; the principles of its implementation are supplemented. Specific control tasks in meat processing plants according to the needs of this industry are outlined. Specific examples of control subjects are presented and the role of the revision commission is emphasized. The state of internal control in meat processing plants in Ukraine is investigated and it is established that it has a bad condition and unfounded approach to its implementation by managers of meat processing enterprises. To improve the situation we recommend that each meat processing enterprise have in its staff a revision commission or an apposer (auditor. It is established that internal control is more effective in joint-stock companies than in limited liability companies. The necessity of internal control as an important element in the enterprise management system is accented.

  15. 3D finite element modeling of sliding wear

    Science.gov (United States)

    Buentello Hernandez, Rodolfo G.

    Wear is defined as "the removal of material volume through some mechanical process between two surfaces". There are many mechanical situations that can induce wear and each can involve many wear mechanisms. This research focuses on the mechanical wear due to dry sliding between two surfaces. Currently there is a need to identify and compare materials that would endure sliding wear under severe conditions such as high velocities. The high costs associated with the field experimentation of systems subject to high-speed sliding, has prevented the collection of the necessary data required to fully characterize this phenomena. Simulating wear through Finite Elements (FE) would enable its prediction under different scenarios and would reduce experimentation costs. In the aerospace, automotive and weapon industries such a model can aid in material selection, design and/or testing of systems subjected to wear in bearings, gears, brakes, gun barrels, slippers, locomotive wheels, or even rocket test tracks. The 3D wear model presented in this dissertation allows one to reasonably predict high-speed sliding mechanical wear between two materials. The model predictions are reasonable, when compared against those measured on a sled slipper traveling over the Holloman High Speed Tests Track. This slipper traveled a distance of 5,816 meters in 8.14 seconds and reached a maximum velocity of 1,530 m/s.

  16. Sliding-Mode Control of PEM Fuel Cells

    CERN Document Server

    Kunusch, Cristian; Mayosky, Miguel

    2012-01-01

    Recent advances in catalysis technologies and new materials make fuel cells an economically appealing and clean energy source with massive market potential in portable devices, home power generation and the automotive industry. Among the more promising fuel-cell technologies are proton exchange membrane fuel cells (PEMFCs). Sliding-Mode Control of PEM Fuel Cells demonstrates the application of higher-order sliding-mode control to PEMFC dynamics. Fuel-cell dynamics are often highly nonlinear and the text shows the advantages of sliding modes in terms of robustness to external disturbance, modelling error and system-parametric disturbance using higher-order control to reduce chattering. Divided into two parts, the book first introduces the theory of fuel cells and sliding-mode control. It begins by contextualising PEMFCs both in terms of their development and within the hydrogen economy and today’s energy production situation as a whole. The reader is then guided through a discussion of fuel-cell operation pr...

  17. Implications of domestic food practices for the presence of bioactive components in meats with special reference to meat-based functional foods.

    Science.gov (United States)

    Jiménez-Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M; Ruiz-Capillas, Claudia

    2017-06-14

    Although an essential component of the diet, the consumption of meat is in question. Meat is a major source of beneficial compounds but it also contains other substances with negative health implications. Functional foods, which are leading trends in the food industry, constitute an excellent opportunity for the meat sector to improve healthier meat options. Most studies on meat-based functional foods have focused mainly on the application of different strategies (animal production practices and meat transformation systems) to improve (increase/reduce) the presence of bioactive (healthy/unhealthy) compounds; these have led to the development of numerous products, many of them by the meat industry. However, like other foods, after purchase meats undergo certain processes before they are consumed, and these affect their composition. Although domestic handling practices can significantly alter the make-up of the marketed product in terms of healthy/unhealthy compounds, there are very few studies on their consequences. This paper provides an overview of the influence of different domestic practices (from shopping to eating) habitually followed by consumers on the presence of, and consequently on the levels of exposure to, (healthy and unhealthy) food components associated with the consumption of meats, with special reference to meat-based functional foods.

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

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

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

  19. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

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

    2012-07-01

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

  20. 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...

  1. Effect of Lubrication on Sliding Wear of Red Mud Particulate Reinforced Aluminium Alloy 6061

    OpenAIRE

    N. Panwar; R.P. Poonia; G. Singh; R. Dabral; A. Chauhan

    2017-01-01

    In present study, Red mud, an industrial waste, has been utilized as a reinforcement material to fabricate Aluminium 6061 matrix based metal matrix composite. Taguchi L18 orthogonal array has been employed for fabrication of composite castings and for conducting the tribological experimentation. ANOVA analysis has been applied to examine the effect of individual parameters such as sliding condition: dry and wet, reinforcement weight fraction, load, speed, and sliding distance on specific wear...

  2. Influence of microstructure on grain boundary sliding of alloys 600 and 690

    International Nuclear Information System (INIS)

    Kergaravat, J.F.; Guetaz, L.; Baillin, X.; Robert, G.

    1995-01-01

    The influence of deformation and damage mechanisms, and more especially of the grain boundary sliding effect, on the stress corrosion of nickel base alloys used in nuclear industry (exchanger tubes), has been experimentally examined. The grain boundary sliding effect has been measured at 500 C and 320 C on several samples of alloy 690 and 600 (in the mill annealed and mill annealed heat treated conditions). (author). 4 figs., 1 tab

  3. Decreased red meat fat consumption in New Zealand: 1995-2002.

    Science.gov (United States)

    Laugesen, Murray

    2005-11-25

    To review New Zealand red meat and meat fat supply trends before and after the introduction of the Quality Mark standard. Review of trends in: per capita meat fat supply estimates from the Food and Agriculture Organization (FAO); carcase and meat cut composition reports of knife dissection and chemical analyses; the fate of fat trim; and a Lincoln College study of home-cooked and trimmed beef. Intervention From September 1997, the red meat industry's Quality Mark required trimming of beef and lamb cuts to no more than 5 mm external fat. (1) Trimming of fat from red meat before sale (supported by virtually all butchers) decreased the fat and saturated fat content of a red meat carcase by 30% (beef, -27%; lamb, -30%; tallow unchanged); by -8% in the total food supply; and by -17% across all meat. In 2002, fat comprised 7.4% of trimmed beef cuts, and 11.2% of all beef sold: cuts, mince, or sausages. In 2002, fat comprised 15.3% of lamb cuts; and 15.5% with mince included. (2) From 1995 to 2002, total saturated fat availability per capita in the food supply decreased by 19% (from 65 g to 53 g per day), mostly due to 7 g less saturated fat daily from red meat. (3) When combining effects (1) and (2), saturated fat per capita decreased: -27% in total food supply; -65% in red meat excluding tallow; -48% in red meat including tallow. In 1995 (without trimming), red meat contributed 25% of saturated fat in the total food supply whereas in 2002, red meat contributed 19% before (and 13% after) trimming. (4) Home trimming may remove an additional 27% of fat from beef steaks. Centralised meat processing, and Quality Mark labelling since 1997, ensured fat was trimmed from beef and lamb cuts, and reduced saturated fat in red meats by 30%. In 2002, mince and sausages accounted for nearly half of beef fat sold as red meat.

  4. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat.

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-07-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  5. Histopathology slide projector: a simple improvisation.

    Science.gov (United States)

    Agarwal, Akhilesh K R; Bhattacharya, Nirjhar

    2008-07-01

    The ability to examine histopathology and other hematological slides under microscope is a necessary and important service which should be available in every health facility. The slides need to be projected on to a screen. We describe an inexpensive and easily constructed technique for projecting magnified images of slides using a simple microscope. It is effective both for making observations and for use as a teaching aid.

  6. Decarbonising meat : Exploring greenhouse gas emissions in the meat sector

    NARCIS (Netherlands)

    Aan Den Toorn, S. I.; Van Den Broek, M. A.; Worrell, E.

    Consumption of meat is an important source of global greenhouse gas (GHG) emission and deep decarbonisation of the whole meat production chain is required to be able to meet global climate change (CC) mitigation goals. Emissions happen in different stages of meat production ranging from agricultural

  7. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high......-fibre meatballs could provide a dual mechanistic action that would lead to greater satiety. For whole muscles, cooking is known to induce structural, physical and chemical changes of the meat proteins, which in turn may affect protein digestibility and potentially affect satiety. The overall aim of this Ph......D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...

  8. PENGEMBANGAN KONSEP SISTEM JAMINAN HALAL DI RUMAH POTONG AYAM (Studi Kasus pada Industri Daging Ayam [Concept Development Of Halal Assurance System In The Chicken Slaughter House (Case Study Of Chicken Meat Industry

    Directory of Open Access Journals (Sweden)

    Wiwit Estuti1

    2005-12-01

    Full Text Available The application of effective halal assurance system model was one of producer's effort to supply halal food for Moslem consumers. The objective Of this research was to develop halal assurance system concept which is consist of halal manual. Halal Standard Operating Procedure, Guideline, and Work Instruction which should be applied at Chicken Slaughter House. flied research used descriptive method by distributing questionnaire, direct observation, on-site verification and halal assurance system assessment on two Chicken Slaughter House. The halal assurance system assessment was conducted based on ISO 9000, 2000 guideline of arrangement of HACCP system. The conclusion of this research was that this Halal Assurance System was suitable to be used as a standard for Chicken Slaughter House. The document change on both industry was that of applied halal assurance system. It was found that there were two kinds of haram Critical Control Point, which were two points at raw material and four point at chicken production process

  9. Self-adapted sliding scale spectroscopy ADC

    International Nuclear Information System (INIS)

    Xu Qichun; Wang Jingjin

    1992-01-01

    The traditional sliding scale technique causes a disabled range that is equal to the sliding length, thus reduces the analysis range of a MCA. A method for reduce ADC's DNL, which is called self-adapted sliding scale method, has been designed and tested. With this method, the disabled range caused by a traditional sliding scale method can be eliminated by a random trial scale and there is no need of an additional amplitude discriminator with swing threshold. A special trial-and-correct logic is presented. The tested DNL of the spectroscopy ADC described here is less than 0.5%

  10. Modelling the initiation of basal sliding

    Science.gov (United States)

    Mantelli, E.; Schoof, C.

    2017-12-01

    The initiation of basal sliding is a thermally-controlled process that affects ice speed, englacial heat transport, and melt water production at the bed, and ultimately influences the large-scale dynamics of ice sheets. From a modelling perspective, describing the onset of sliding in thin-film models suitable for ice sheet scale simulations is problematic. In particular, previous work concluded that, under shallow-ice mechanics, the scenario of a hard switch from frozen to molten bed leads to an infinite vertical velocity at the onset, and higher-order mechanical formulations are needed to describe sliding initiation. An alternative view considers the occurrence of subtemperate sliding, which allows for a smooth sliding velocity across the onset. However, the sliding velocity decreases rapidly as temperature drops below the melting point, thus raising the issue of whether a mechanical model that does not resolve the ice sheet thickness scale is ever appropriate to model the onset of sliding. In this study we first present a boundary layer model for the hard switch scenario. Our analysis, which considers a thermo-mechanically coupled Stokes flow near the onset, shows that the abrupt onset of sliding is never possible. In fact, the acceleration of ice flow deflects the flowlines towards the bed, which freezes again immediately downstream to the onset. This leads to the conclusion that the sliding velocity must change smoothly across the onset, thus the temperature dependence of sliding needs to be taken into account. In this context, we examine a limiting case of standard temperature-dependent sliding laws, where sliding onset takes the form of an extended transition region interposed between fully frozen and temperate bed. In the transition region basal temperature is at the melting point, and the sliding velocity varies smoothly as dictated by the energy budget of the bed. As the extent of this region is not small compared to the ice sheet length scale, we couple

  11. Ecological safety of meat products

    OpenAIRE

    A. K. Mikhailenko

    2009-01-01

    The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  12. Sustainability and meat consumption: is reduction realistic?

    NARCIS (Netherlands)

    Dagevos, H.; Voordouw, J.

    2013-01-01

    Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that

  13. Polina Fedorova, About Camel Meat

    OpenAIRE

    Gedeeva, Darina; Babaev, Andrei

    2016-01-01

    In the past, the Kalmyks ate beef and horse meat. The poor ate camel meat. People who ate camel meat had pimples on their faces. The camel’s pelt and humps were used to make vessels. The intestines were cleaned, stretched and dried. It was used to make strings for dombra instruments. Arcadia

  14. Eurosafe-2011 - Papers and slides

    International Nuclear Information System (INIS)

    2012-01-01

    This document gathers some slides, papers and posters that were presented at the 2011 annual EUROSAFE forum. This forum focuses in its plenary part on 'Nuclear safety: new challenges, gained experience and public expectations' in the light of the Fukushima nuclear power station (NPS) accident. The topic will be considered from the point of view of Japanese safety authorities, of a regulator, of an international organisation, of a utility and of a Technical Safety Organisation (TSO). The first part of the second day will be devoted to presentations of the Fukushima NPS accident. The second part of this day will present the latest work carried out by ETSON (European Technical Safety Organizations Network) and EUROSAFE members and their partners worldwide through three seminars (nuclear safety research and safety assessment, radiation protection and environment, nuclear material and nuclear facilities security) and a workshop on operating experience feedback on nuclear fuel cycle facilities

  15. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

    Zhou, G H; Xu, X L; Liu, Y

    2010-09-01

    Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.

  16. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

    OpenAIRE

    Karunanayaka, Deshani S.; Jayasena, Dinesh D.; Jo, Cheorun

    2016-01-01

    Abstract Background Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L...

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

    Science.gov (United States)

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

    2013-02-01

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

  18. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy.

    Science.gov (United States)

    Adesokan, H K; Raji, A O Q

    2014-03-01

    Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

  19. an intermediate moisture meat

    African Journals Online (AJOL)

    Bunmi

    A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for .... prolong shelflife and provide a natural alternative (or supplement) to chemical preservatives. Its antimicrobial ... Although O. gratissimum appears safe to use in both food and as medicine, its level of inclusion in food.

  20. Modeling the Sliding/Falling Ladder Paradox

    Science.gov (United States)

    Fox, William P.; Fox, James B.

    2003-01-01

    Recently we were presented with an interesting twist to the sliding ladder problem viewed in the related rates section of most calculus textbooks. Our problem concerning a sliding ladder that eventually hits the ground. At first, those attempting this problem fell into the calculus trap using only related rates. Previous work for this problem…

  1. [Heritage Education Lesson Plans and Slide Presentations].

    Science.gov (United States)

    Van Buren, Maurie

    Field tested in 27 schools and in grades four through twelve, this teaching unit stresses heritage education through the study of southern U.S. architectural styles for homes from the pioneer log structures to the 1950s ranch home. Each of the four lessons in this unit focuses around a slide presentation of 20 slides designed to fit into one…

  2. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Directory of Open Access Journals (Sweden)

    Wanwisa Chumngoen

    2015-07-01

    Full Text Available Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR and Taiwan native chicken (TNC breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1, TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2, TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3, TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

  3. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

    Science.gov (United States)

    Chumngoen, Wanwisa; Tan, Fa-Jui

    2015-01-01

    Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods. PMID:26104409

  4. Technological and nutritional properties of ostrich, emu, and rhea meat quality

    Directory of Open Access Journals (Sweden)

    Horbańczuk Olaf K.

    2016-09-01

    Full Text Available In recent years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed all over the world. However, consumers as well as the meat industry still have limited and scattered knowledge about this type of meat, especially in the case of emu and rhea. Thus, the aim of the present review is to provide information on technological and nutritional properties of ostrich, emu, and rhea meat, including carcass composition and yields, physicochemical characteristics, and nutritive value. Carcass yields and composition among ratites are comparable, with the exception of higher content of fat in emu. Ostrich, emu, and rhea meat is darker than beef and ratite meat acidification is closer to beef than to poultry. Ratite meat can be recognised as a dietetic product mainly because of its low level of fat, high content of polyunsaturated fatty acids (PUFA, favourable n6/n3 ratio, and high iron content in comparison with beef and chicken meat. Ratite meat is also rich in selenium, copper, vitamin B, and biologically active peptides such as creatine (emu and anserine (ostrich, and has low content of sodium (ostrich. The abundance of bioactive compounds e.g. PUFA, makes ratite meat highly susceptible to oxidation and requires research concerning elaboration of innovative, intelligent packaging system for protection of nutritional and technological properties of this meat.

  5. Resources of Mongolian beef industry development

    Directory of Open Access Journals (Sweden)

    Damdinsuren L.

    2011-12-01

    Full Text Available This paper reviews the historical aspect of grazing in Mongolia. The data on changes in the structure of animal species in the general population is presented. The level of main types of foods security of the population of Mongolia based on the findings of the actual meat and meat products consumption ratio to the recommended standard in accordance with national standards is analyzed. In absolute terms, the number of livestock is growing steadily, so by the conditions for ensuring full meat and meat products security for the population. Estimation of the technological level of the country's meat industry and export performance of meat products, including the Russian Federation, is given. A model of technological strategy of meat processing is suggested. It is noted that the main directions of development of meat industry in the country are increased production and safety of meat in agriculture and waste-free deep treatment of cattle in the meat industry, as well as improvement of the export potential of different kinds of meat.

  6. Consumer attitudes to meat eating.

    Science.gov (United States)

    Richardson, N J; Macfie, H J; Shepherd, R

    1994-01-01

    This study reports on current meat consumption in the UK and the factors that are percieved by the subjects to be influential in their choice of diet. A random sample of individuals from the population (n-1018) were questioned on their consumption and attitudes towards meat by a postal survey. The study revealed that 28·3% of the population considered themselves to be reducing meat consumption; attitudes found to be determinant in changes in the consumption of meat were healthiness, taste and concerns over additives. Hypothetical future events were found to affect people's estimated meat-eating. Knowledge of meat-related information was investigated with specific reference to the respondents' trust in the various sources used; food package labels were found to be an influential source of meat-related information. Copyright © 1993. Published by Elsevier Ltd.

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

    Science.gov (United States)

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

    2007-12-01

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

  8. Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

    Directory of Open Access Journals (Sweden)

    Karna Ramachandraiah

    2015-02-01

    Full Text Available Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

  9. Slides with no attached paper

    International Nuclear Information System (INIS)

    Warin, Dominique; Wallenius, Janne; Ouzounian, Gerald; Wikberg, Peter; Todd, Terry A.; Kormilitsyn, Mikhael V.; Osipenko, Alexander G.; Mayorshin, A.A.; McLachlan, Fiona; Nash, Ken L.; Nilsson, M.; Grimes, T.; Braley, J.C.; TAKESHITA, Kenji; Babain, Vasiliy A.; Spendlikova, I.; Distler, P.; John, J.; Sebesta, F.; VU, Trong-Hung; SIMONIN, Jean-Pierre; PAULENOVA, Alena; PRECEK, Martin; HARTIG, Kyle; KNAPP, Nathan; Vidick, Geoffrey; Bouslimani, Nouri; Desreux, Jean F.; Lewis, F.W.; Hudson, M.J.; Harwood, L.M.; Nunez, Ana; Nagarajan, K.; Vasudeva Rao, P.R.; Raj, Baldev; Ignatiev, Victor; Surenkov, Alexander; Pouchon, Manuel A.; Skarnemark, Gunnar; Allard, Stefan; Ekberg, Christian; Retegan, Teodora; Nordlund, Anders; John, Jan; Maershin, Alexander; Zakirov, R.; Panov, A.; Toropov, Andrey

    2010-01-01

    This document brings together the different presentations (slides) given at the workshop but with no attached paper. These slides refer to the following presentations: - Presentation of ITN (Instituto Tecnologico e Nuclear); - Minor Actinide Partitioning (Dominique Warin); - Transmutation (Janne Wallenius); - Radioactive Waste Management, IGD-TP (Gerald Ouzounian); - Present status of the Swedish nuclear waste management programme (Peter Wikberg); - The U.S. Fuel Cycle Research and Development Program - Separations Research and Development (Terry Todd); - Strategies and national programs of closed fuel cycles - Russian Expert Vision (Mikhael Kormilitsyn) - Extraction Studies Of Potential Solvent Formulations For The GANEX Process (Fiona MacLachlan); - Investigations of The Fundamental Chemistry of the TALSPEAK Process (Ken Nash); - Extraction Separation of Trivalent Minor Actinides and Lanthanides by Hexa-dentate Nitrogen-donor Extractant, TPEN, and its Analogs (Kenji Takeshita); - Fluorinated Diluents for HLW Processing - technological point of view (Vasiliy Babain); - Extraction properties of some new pyridine molecules and search for better diluents (Irena Spendlikova); - Kinetics of extraction of Eu 3+ ion by TODGA and CyMe 4 -BTBP studied using the RMC technique (Trong Hung Vu); - Redox Chemistry of Neptunium in Solutions of Nitric Acid (Alena Paulenova); - NMR applied to actinide ions and their complexes. In search of covalency effects (Geoffrey Vidick); - Towards 'Stability Rules' for Radiolysis of bis-DGA compounds (Ana Nunez); - Pyroprocess Research Activities at IGCAR, Kalpakkam, India (K. Nagarajan); - Critical issues of nuclear energy systems employing molten salt fluorides: from ISTC No. 1606 to No. 3749 (1. year of project activity) and MARS/EVOL cooperation (Victor Ignatiev); - Conversion processes: Internal Gelation and the Sphere-pac concept (Manuel Pouchon); - A Combined Nuclear Technology and Nuclear Chemistry Master. A Unique

  10. Rabbit meat processing: historical perspective to future directions

    Directory of Open Access Journals (Sweden)

    Massimiliano Petracci

    2013-12-01

    Full Text Available In past centuries, because rabbits are relatively small, animals slaughtered for consumption were generally eaten immediately. However, since a single rabbit would offer little more product than could be consumed at one sitting, little effort was devoted to developing preserved rabbit products (such as salted or dried meat, sausages, etc.. For this reason, although there is a rich history of recipes using rabbit meat in the Mediterranean area, there are few traditional further-processed products. Nowadays, even though the processing industry is pushing more and more towards the introduction of more attractive products (i.e. ready meals, ready-to-cook, etc. for consumers with little time for meal preparation, most rabbit meat worldwide is still sold as whole carcass or cut-up parts. This review analyses the main strength and weakness factors regarding the use of rabbit meat to manufacture further processed products. Bearing in mind these considerations, it then describes the more promising processing technologies for raw meat materials to obtain added-value products (marinated, formed, emulsified, coated, etc. by exploiting rabbit meat’s intrinsic characteristics, such as high protein/low fat content coupled with a balanced n-6 to n-3 PUFA ratio, low cholesterol and heme-iron content. Major trends in meat product formulation (modulation of lipid content and composition, use of novel antioxidants and salt reduction are also discussed by highlighting strategies to provide healthier meat products meeting current nutritional needs. Finally, major packaging solutions for rabbit meat and meat products (ordinary and modified atmosphere, vacuum are considered.

  11. Whole slide imaging for educational purposes

    Directory of Open Access Journals (Sweden)

    Liron Pantanowitz

    2012-01-01

    Full Text Available Digitized slides produced by whole slide image scanners can be easily shared over a network or by transferring image files to optical or other data storage devices. Navigation of digitized slides is interactive and intended to simulate viewing glass slides with a microscope (virtual microscopy. Image viewing software permits users to edit, annotate, analyze, and easily share whole slide images (WSI. As a result, WSI have begun to replace the traditional light microscope, offering a myriad of opportunities for education. This article focuses on current applications of WSI in education and proficiency testing. WSI has been successfully explored for graduate education (medical, dental, and veterinary schools, training of pathology residents, as an educational tool in allied pathology schools (e.g., cytotechnology, for virtual tracking and tutoring, tele-education (tele-conferencing, e-learning, virtual workshops, at tumor boards, with interactive publications, and on examinations. WSI supports flexible and cost-effective distant learning and augments problem-oriented teaching, competency evaluation, and proficiency testing. WSI viewed on touchscreen displays and with tablet technology are especially beneficial for education. Further investigation is necessary to develop superior WSI applications that better support education and to design viewing stations with ergonomic tools that improve the WSI-human interface and navigation of virtual slides. Studies to determine the impact of training pathologists without exposure to actual glass slides are also needed.

  12. An updated nuclear criticality slide rule

    International Nuclear Information System (INIS)

    Hopper, C.M.; Broadhead, B.L.

    1998-04-01

    This Volume 2 contains the functional version of the updated nuclear criticality slide rule (more accurately, sliding graphs) that is referenced in An Updated Nuclear Criticality Slide Rule: Technical Basis, NUREG/CR-6504, Vol. 1 (ORNL/TM-13322/V1). This functional slide rule provides a readily usable open-quotes in-handclose quotes method for estimating pertinent nuclear criticality accident information from sliding graphs, thereby permitting (1) the rapid estimation of pertinent criticality accident information without laborious or sophisticated calculations in a nuclear criticality emergency situation, (2) the appraisal of potential fission yields and external personnel radiation exposures for facility safety analyses, and (3) a technical basis for emergency preparedness and training programs at nonreactor nuclear facilities. The slide rule permits the estimation of neutron and gamma dose rates and integrated doses based upon estimated fission yields, distance from the fission source, and time-after criticality accidents for five different critical systems. Another sliding graph permits the estimation of critical solution fission yields based upon fissile material concentration, critical vessel geometry, and solution addition rate. Another graph provides neutron and gamma dose-reduction factors for water, steel, and concrete. Graphs from historic documents are provided as references for estimating critical parameters of various fissile material systems. Conversion factors for various English and metric units are provided for quick reference

  13. Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

    DEFF Research Database (Denmark)

    Orlien, Vibeke

    2017-01-01

    High pressure (HP) is capable of modifying the functional properties of milk and meat proteins by pressure-induced changes of the molecular structure. Therefore, HP treatment of milk and meat has been extensively investigated to understand, clarify, and utilize HP processing in the food industry....

  14. MODERN TECHNOLOGY OF FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2015-01-01

    Full Text Available Summary. New trends of meat industry development, on the example of sausages are shown. The detailed description of indicators of quality of meat raw materials, auxiliary materials and their influence on the processes of tissue and microbial fermentation in the process of ripening raw sausages. Measures for improving the quality control of meat raw materials, auxiliary materials, as well as the processing conditions in all stages of production of smoked products are suggested. The modern technology of production of raw sausages with starter cultures and complex products, allowing better standardization process is considered. Questions of chemistry of color formation, the formation of taste and flavor, textures and the suppression of undesired microflora in foods in general, and in particular the raw sausage are thoroughly covered. Ideas about factors affecting the formation of color in sausages are given. It is pointed out that the susceptibility to oxidation of nitrosilmioglobin is directly related to the fat oxidation in the whole redox potential. Trends in the market of raw sausages are shown. Requirements used in the meat industry to starting cultures are shown. Recommendations on the rational use of starter cultures, and other functional additives in technology of uncooked fermented products, which are used to improve the quality and ensure a high level of product safety are given. The characteristic of the innovative series of starter cultures Protect, its species belonging and qualitative composition, providing a unique protection system in the process of ripening and storage of smoked products is given. The properties are proved on the example of smoked poultry sausage.

  15. Ergometer rowing with and without slides

    DEFF Research Database (Denmark)

    Larsen, Anders Holsgaard; Jensen, K

    2010-01-01

    A rowing ergometer can be placed on a slide to imitate 'on-water' rowing. The present study examines I) possible differences in biomechanical and physiological variables of ergometer rowing with and without slides and II) potential consequences on training load during exercise. 7 elite oars......-women rowed in a randomized order in a slide or stationary ergometer at 3 predefined submaximal and at maximal intensity. Oxygen uptake was measured and biomechanical variables of the rowing were calculated based upon handle force (force transducer) and velocity/length (potentiometer) of the stroke. Stroke...

  16. Radurization of fowl meat

    International Nuclear Information System (INIS)

    Gel'fand, S.

    1974-01-01

    The effects of pre-slaughter adrenalization and of treatment with additives of semifinished poultry products were studied with a view to improving the storage quality of irradiated poultry. It was found that pre-slaughter adrenalization, pre-irradiation treatment with phosphates and, particularly, a combination of these two methods considerably delayed the formation of carbonyl compounds, the delay being somewhat greater in white meat. (E.T.)

  17. SlideToolkit: an assistive toolset for the histological quantification of whole slide images.

    Directory of Open Access Journals (Sweden)

    Bastiaan G L Nelissen

    Full Text Available The demand for accurate and reproducible phenotyping of a disease trait increases with the rising number of biobanks and genome wide association studies. Detailed analysis of histology is a powerful way of phenotyping human tissues. Nonetheless, purely visual assessment of histological slides is time-consuming and liable to sampling variation and optical illusions and thereby observer variation, and external validation may be cumbersome. Therefore, within our own biobank, computerized quantification of digitized histological slides is often preferred as a more precise and reproducible, and sometimes more sensitive approach. Relatively few free toolkits are, however, available for fully digitized microscopic slides, usually known as whole slides images. In order to comply with this need, we developed the slideToolkit as a fast method to handle large quantities of low contrast whole slides images using advanced cell detecting algorithms. The slideToolkit has been developed for modern personal computers and high-performance clusters (HPCs and is available as an open-source project on github.com. We here illustrate the power of slideToolkit by a repeated measurement of 303 digital slides containing CD3 stained (DAB abdominal aortic aneurysm tissue from a tissue biobank. Our workflow consists of four consecutive steps. In the first step (acquisition, whole slide images are collected and converted to TIFF files. In the second step (preparation, files are organized. The third step (tiles, creates multiple manageable tiles to count. In the fourth step (analysis, tissue is analyzed and results are stored in a data set. Using this method, two consecutive measurements of 303 slides showed an intraclass correlation of 0.99. In conclusion, slideToolkit provides a free, powerful and versatile collection of tools for automated feature analysis of whole slide images to create reproducible and meaningful phenotypic data sets.

  18. Gamma irradiation of meat

    International Nuclear Information System (INIS)

    Whitburn, K.D.; Hoffman, M.Z.; Taub, I.A.

    1982-01-01

    In ''A Re-Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin'', J. Food Sci. 46:1814 (1981), authors Whitburn, Hoffman and Taub state that color pigment myoglobin (Mb) undergoes chemical changes during irradiation that cause color changes in meat. They also state that they are in disagreement with Giddings and Markakis, J. Food Sci. 47:361 (1972) in regard to generation of MbO 2 in deaerated solutions, claiming their analysis demonstrates only Mb and Mb(IV) production. Giddings, in a letter, suggests that Whitburn, et al may have used differing systems and approaches which critically changed the radiation chemistry. He also states that radiation sterilization of aerobically packaged meats affects color only slightly. Whitburn, in a reply, shares Dr. Giddings concern for caution in interpretation of results for this system. The compositional changes are dependent on identity of free radicals, dose, O 2 and the time of analysis after irradiation. The quantification of these parameters in pure systems, sarcoplasma extracts and in meat samples should lead to a better understanding of color change mechanisms and how to minimize them

  19. Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

    Directory of Open Access Journals (Sweden)

    Anne y Castro Marques

    2010-01-01

    Full Text Available The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

  20. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

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

  1. Risk Analysis for Unintentional Slide Deployment During Airline Operations.

    Science.gov (United States)

    Ayra, Eduardo S; Insua, David Ríos; Castellanos, María Eugenia; Larbi, Lydia

    2015-09-01

    We present a risk analysis undertaken to mitigate problems in relation to the unintended deployment of slides under normal operations within a commercial airline. This type of incident entails relevant costs for the airline industry. After assessing the likelihood and severity of its consequences, we conclude that such risks need to be managed. We then evaluate the effectiveness of various countermeasures, describing and justifying the chosen ones. We also discuss several issues faced when implementing and communicating the proposed measures, thus fully illustrating the risk analysis process. © 2015 Society for Risk Analysis.

  2. Nuclear asset management. Slide notes

    International Nuclear Information System (INIS)

    Puglia, W.; Bailey, H.; Kubinova, J.

    2004-01-01

    Nuclear asset management is defined as the process for making resource allocation and risk management decisions at all levels of nuclear generation business to maximize value/profitability for all stakeholders while maintaining plant safety. In the presentation, the NAM concept is explained, financial benefits achieved in US industry over the past 12 years are outlined, Data Systems and Solutions (DS and S) is presented as a joint venture between Rolls-Royce and SAIC, and NAM benefits in nuclear industry from DS and S client experience are demonstrated. (P.A.)

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

    NARCIS (Netherlands)

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

    2011-01-01

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

  4. Superlubric sliding of graphene nanoflakes on graphene.

    Science.gov (United States)

    Feng, Xiaofeng; Kwon, Sangku; Park, Jeong Young; Salmeron, Miquel

    2013-02-26

    The lubricating properties of graphite and graphene have been intensely studied by sliding a frictional force microscope tip against them to understand the origin of the observed low friction. In contrast, the relative motion of free graphene layers remains poorly understood. Here we report a study of the sliding behavior of graphene nanoflakes (GNFs) on a graphene surface. Using scanning tunneling microscopy, we found that the GNFs show facile translational and rotational motions between commensurate initial and final states at temperatures as low as 5 K. The motion is initiated by a tip-induced transition of the flakes from a commensurate to an incommensurate registry with the underlying graphene layer (the superlubric state), followed by rapid sliding until another commensurate position is reached. Counterintuitively, the average sliding distance of the flakes is larger at 5 K than at 77 K, indicating that thermal fluctuations are likely to trigger their transitions from superlubric back to commensurate ground states.

  5. Fermented meat sausages from game and venison: what are the opportunities and limitations?

    Science.gov (United States)

    Chakanya, Chido; Arnaud, Elodie; Muchenje, Voster; Hoffman, Louwrens C

    2018-04-10

    An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  6. SlideJ: An ImageJ plugin for automated processing of whole slide images.

    Science.gov (United States)

    Della Mea, Vincenzo; Baroni, Giulia L; Pilutti, David; Di Loreto, Carla

    2017-01-01

    The digital slide, or Whole Slide Image, is a digital image, acquired with specific scanners, that represents a complete tissue sample or cytological specimen at microscopic level. While Whole Slide image analysis is recognized among the most interesting opportunities, the typical size of such images-up to Gpixels- can be very demanding in terms of memory requirements. Thus, while algorithms and tools for processing and analysis of single microscopic field images are available, Whole Slide images size makes the direct use of such tools prohibitive or impossible. In this work a plugin for ImageJ, named SlideJ, is proposed with the objective to seamlessly extend the application of image analysis algorithms implemented in ImageJ for single microscopic field images to a whole digital slide analysis. The plugin has been complemented by examples of macro in the ImageJ scripting language to demonstrate its use in concrete situations.

  7. SlideJ: An ImageJ plugin for automated processing of whole slide images.

    Directory of Open Access Journals (Sweden)

    Vincenzo Della Mea

    Full Text Available The digital slide, or Whole Slide Image, is a digital image, acquired with specific scanners, that represents a complete tissue sample or cytological specimen at microscopic level. While Whole Slide image analysis is recognized among the most interesting opportunities, the typical size of such images-up to Gpixels- can be very demanding in terms of memory requirements. Thus, while algorithms and tools for processing and analysis of single microscopic field images are available, Whole Slide images size makes the direct use of such tools prohibitive or impossible. In this work a plugin for ImageJ, named SlideJ, is proposed with the objective to seamlessly extend the application of image analysis algorithms implemented in ImageJ for single microscopic field images to a whole digital slide analysis. The plugin has been complemented by examples of macro in the ImageJ scripting language to demonstrate its use in concrete situations.

  8. Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations.

    Science.gov (United States)

    Favaro, Lorenzo; Todorov, Svetoslav Dimitrov

    2017-12-01

    Over the last decades, much research has focused on lactic acid bacteria (LAB) bacteriocins because of their potential as biopreservatives and their action against the growth of spoilage microbes. Meat and fermented meat products are prone to microbial contamination, causing health risks, as well as economic losses in the meat industry. The use of bacteriocin-producing LAB starter or protective cultures is suitable for fermented meats. However, although bacteriocins can be produced during meat processing, their levels are usually much lower than those achieved during in vitro fermentations under optimal environmental conditions. Thus, the direct addition of a bacteriocin food additive would be desirable. Moreover, safety and technological characteristics of the bacteriocinogenic LAB must be considered before their widespread applications. This review describes the perspectives and challenges toward the complete disclosure of new bacteriocins as effective preservatives in the production of safe and "healthy" fermented meat products.

  9. Chaos control using sliding-mode theory

    International Nuclear Information System (INIS)

    Nazzal, Jamal M.; Natsheh, Ammar N.

    2007-01-01

    Chaos control means to design a controller that is able to mitigating or eliminating the chaos behavior of nonlinear systems that experiencing such phenomenon. In this paper, a nonlinear Sliding-Mode Controller (SMC) is presented. Two nonlinear chaotic systems are chosen to be our case study in this paper, the well known Chua's circuit and Lorenz system. The study shows the effectiveness of the designed nonlinear Sliding-Mode Controller

  10. Tribology of the lubricant quantized sliding state.

    Science.gov (United States)

    Castelli, Ivano Eligio; Capozza, Rosario; Vanossi, Andrea; Santoro, Giuseppe E; Manini, Nicola; Tosatti, Erio

    2009-11-07

    In the framework of Langevin dynamics, we demonstrate clear evidence of the peculiar quantized sliding state, previously found in a simple one-dimensional boundary lubricated model [A. Vanossi et al., Phys. Rev. Lett. 97, 056101 (2006)], for a substantially less idealized two-dimensional description of a confined multilayer solid lubricant under shear. This dynamical state, marked by a nontrivial "quantized" ratio of the averaged lubricant center-of-mass velocity to the externally imposed sliding speed, is recovered, and shown to be robust against the effects of thermal fluctuations, quenched disorder in the confining substrates, and over a wide range of loading forces. The lubricant softness, setting the width of the propagating solitonic structures, is found to play a major role in promoting in-registry commensurate regions beneficial to this quantized sliding. By evaluating the force instantaneously exerted on the top plate, we find that this quantized sliding represents a dynamical "pinned" state, characterized by significantly low values of the kinetic friction. While the quantized sliding occurs due to solitons being driven gently, the transition to ordinary unpinned sliding regimes can involve lubricant melting due to large shear-induced Joule heating, for example at large speed.

  11. Preparing Scientific Papers, Posters, and Slides.

    Science.gov (United States)

    Lefor, Alan Kawarai; Maeno, Misato

    2016-01-01

    Publications and presentations are important in academic medicine. The ability to present information in a standard fashion is critically important. Papers, posters, and slides must be prepared appropriately to maximize their chance of being accepted. The first step is to use word processing software correctly. English language usage must conform to standard scientific English usage. Abbreviations should be avoided as much as possible. Numerical data must be presented with the appropriate number of significant figures. The first step in preparing a paper is to decide the target journal. Papers should always be written in 12 point Times New Roman font, while slides and posters should be in Arial or Helvetica. The Results section must contain actual data with appropriate statistical analysis. Take great care to prepare figures and tables according to the journal's instructions. Posters must be prepared to allow easy reading at a distance of 2m. Use a white background and dark letters. The majority of the area of your poster should be Results, and there is no need to include the abstract or references on a poster. Slide presentations should be limited to about one slide for each minute of the talk. Avoid the use of animations and excessive use of color. Do not use abbreviations on slides. Following these simple guidelines will meet the requirements of most journals and allow your audience to appreciate the data on your posters and slides. Copyright © 2015 Association of Program Directors in Surgery. Published by Elsevier Inc. All rights reserved.

  12. Identifying risk event in Indonesian fresh meat supply chain

    Science.gov (United States)

    Wahyuni, H. C.; Vanany, I.; Ciptomulyono, U.

    2018-04-01

    The aim of this paper is to identify risk issues in Indonesian fresh meat supply chain from the farm until to the “plate”. The critical points for food safety in physical fresh meat product flow are also identified. The paper employed one case study in the Indonesian fresh meat company by conducting observations and in-depth three stages of interviews. At the first interview, the players, process, and activities in the fresh meat industry were identified. In the second interview, critical points for food safety were recognized. The risk events in each player and process were identified in the last interview. The research will be conducted in three stages, but this article focuses on risk identification process (first stage) only. The second stage is measuring risk and the third stage focuses on determining the value of risk priority. The results showed that there were four players in the fresh meat supply chain: livestock (source), slaughter (make), distributor and retail (deliver). Each player has different activities and identified 16 risk events in the fresh meat supply chain. Some of the strategies that can be used to reduce the occurrence of such risks include improving the ability of laborers on food safety systems, improving cutting equipment and distribution processes

  13. Meat Safety: An Evaluation of Portuguese Butcher Shops.

    Science.gov (United States)

    Santos, Ana; Cardoso, Margarida Fonseca; Costa, José M Correia da; Gomes-Neves, Eduarda

    2017-07-01

    Butcher shops are end points in the meat chain, and they can have a determinant role in cross-contamination control. This study aims to determine whether Portuguese butcher shops comply with European and Portuguese law regarding the sale of fresh meat and meat products. Butcher shops (n = 73) were assessed for meat handler and facility hygiene and for maintenance of the premises. Handlers (n = 88) were given a questionnaire composed of questions about knowledge and practice, including hazard analysis and critical control point (HACCP) and good practice in food industry, to assess their knowledge of and compliance with food safety practices. A checklist of 27 items was used to evaluate facility and meat handler hygiene and butcher shop maintenance. Our results revealed some lack of compliance in all the areas evaluated. The mean knowledge and practice score among the operators was 68.0%, and the mean "visual inspection" score for the butcher shops was 64.0%. Severe deficiencies were observed in the mandatory implementation of HACCP principles in this type of small food business. These findings indicate a need to modify training to enhance compliance with European food safety regulations at this step of the meat chain.

  14. WTP Pretreatment Facility Potential Design Deficiencies--Sliding Bed and Sliding Bed Erosion Assessment

    Energy Technology Data Exchange (ETDEWEB)

    Hansen, E. K. [Savannah River Site (SRS), Aiken, SC (United States). Savannah River National Lab. (SRNL)

    2015-05-06

    This assessment is based on readily available literature and discusses both Newtonian and non-Newtonian slurries with respect to sliding beds and erosion due to sliding beds. This report does not quantify the size of the sliding beds or erosion rates due to sliding beds, but only assesses if they could be present. This assessment addresses process pipelines in the Pretreatment (PT) facility and the high level waste (HLW) transfer lines leaving the PT facility to the HLW vitrification facility concentrate receipt vessel.

  15. WTP Pretreatment Facility Potential Design Deficiencies--Sliding Bed and Sliding Bed Erosion Assessment

    International Nuclear Information System (INIS)

    Hansen, E. K.

    2015-01-01

    This assessment is based on readily available literature and discusses both Newtonian and non-Newtonian slurries with respect to sliding beds and erosion due to sliding beds. This report does not quantify the size of the sliding beds or erosion rates due to sliding beds, but only assesses if they could be present. This assessment addresses process pipelines in the Pretreatment (PT) facility and the high level waste (HLW) transfer lines leaving the PT facility to the HLW vitrification facility concentrate receipt vessel.

  16. Nutritional profiling of Eurasian woodcock meat: chemical composition and myoglobin characterization.

    Science.gov (United States)

    Landi, Nicola; Ragucci, Sara; Di Giuseppe, Antonella Ma; Russo, Rosita; Poerio, Elia; Severino, Valeria; Di Maro, Antimo

    2018-04-10

    Meat from birds is a rich source of proteins for the human diet. In this framework, Eurasian woodcock (Scolopax rusticola L.), a medium-small wading bird hunted as game in many Eurasian countries, is considered one of the best meats for culinary purposes. Since the nutritional composition of Eurasian woodcock meat has not yet been reported, we decided to determine the nutritional profile of S. rusticola meat. Macronutrient components (proteins, lipids and fatty acids) were determined, as well as free and total amino acids, and compared with those of the common pheasant. Eurasian woodcock meat contains high levels of proteins and essential amino acids. The levels of unsaturated fatty acids represent a great contribution to the total lipid amount. Among polyunsaturated fatty acids, linoleic acid (C18:2, n-6) is the major essential fatty acid. Finally, we report the characterization of myoglobin (Mb) from Eurasian woodcock. The data revealed that meat from this bird could be a good source of quality raw proteins because of its amino acid composition, and it had a low lipid content. On the other hand, Mb characterization might be of benefit to the meat industry, by providing useful information for the determination of species-specific differences in meat from birds. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  17. The Questionable Prevailing Meat Inspection Regulations for Prevention of Tuberculosis and Brucellosis

    Science.gov (United States)

    1961-03-16

    results of bacteriological research carried out by Kieberle and various other authors, The folloxd.ng forms of bovine tuberculosis are considered to be...January 195/V» xre have as early as 195? proposed a sliding scale for meat inspection with regard to bovine tuberculosis which takes into consideration...of other clinical symptoms, such as metritides, orchitis, arthritis, inflammation of .JW»^ mastitis , paralysis of hind feet, abscesses in muscles

  18. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

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

    1996-01-01

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

  19. Meat and Meat Product Consumption among Infants in Latvia

    Directory of Open Access Journals (Sweden)

    Širina Inga

    2017-12-01

    Full Text Available Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107. Meat from baby food was consumed only after 6 months and by 23% (n = 34. Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28 and offal products by 11% (n = 16 of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.

  20. Breast meat yield, muscle linear measurements and meat ...

    African Journals Online (AJOL)

    Breast meat yield, chemical composition, mineral profile and linear measurement of the resultant breast meat Supracoracoides and Pectoralis thoracicus of one hundred and eighty (28 days old BUT) male turkeys fed diet containing wheat or sorghum as sole cereal source were studied. One hundred and eighty 28-days old ...

  1. Relevance of the formal red meat classification system to the South ...

    African Journals Online (AJOL)

    zimmy

    2015-08-01

    Aug 1, 2015 ... Keywords: Communal farmers, marketing system, meat industry .... Goat production. There are about 6.6 million goats in South Africa (De Villiers et al., 2009). Sixty-three ...... North West Province, South Africa. MSc thesis ...

  2. GAME MEAT MARKET IN EASTERN CROATIA

    OpenAIRE

    Z. Tolušić; T. Florijančić; I. Kralik; M. Sesar; M. Tolušić

    2006-01-01

    In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume g...

  3. Eurosafe-2008 - Papers and slides

    International Nuclear Information System (INIS)

    2013-01-01

    The EUROSAFE Forum 2008 focuses on 'The role of TSOs (Technical Safety Organizations) in the context of increasing demand for safety expertise' from the point of view of the authorities, TSOs and industry and presents the latest work in nuclear installation safety and research, radiation safety carried out by the founding members of ETSON - European Technical Safety Organizations Network - (GRS, IRSN, Bel V) and their partners worldwide

  4. Genome-wide characterization of genetic variants and putative regions under selection in meat and egg-type chicken lines.

    Science.gov (United States)

    Boschiero, Clarissa; Moreira, Gabriel Costa Monteiro; Gheyas, Almas Ara; Godoy, Thaís Fernanda; Gasparin, Gustavo; Mariani, Pilar Drummond Sampaio Corrêa; Paduan, Marcela; Cesar, Aline Silva Mello; Ledur, Mônica Corrêa; Coutinho, Luiz Lehmann

    2018-01-25

    Meat and egg-type chickens have been selected for several generations for different traits. Artificial and natural selection for different phenotypes can change frequency of genetic variants, leaving particular genomic footprints throghtout the genome. Thus, the aims of this study were to sequence 28 chickens from two Brazilian lines (meat and white egg-type) and use this information to characterize genome-wide genetic variations, identify putative regions under selection using Fst method, and find putative pathways under selection. A total of 13.93 million SNPs and 1.36 million INDELs were identified, with more variants detected from the broiler (meat-type) line. Although most were located in non-coding regions, we identified 7255 intolerant non-synonymous SNPs, 512 stopgain/loss SNPs, 1381 frameshift and 1094 non-frameshift INDELs that may alter protein functions. Genes harboring intolerant non-synonymous SNPs affected metabolic pathways related mainly to reproduction and endocrine systems in the white-egg layer line, and lipid metabolism and metabolic diseases in the broiler line. Fst analysis in sliding windows, using SNPs and INDELs separately, identified over 300 putative regions of selection overlapping with more than 250 genes. For the first time in chicken, INDEL variants were considered for selection signature analysis, showing high level of correlation in results between SNP and INDEL data. The putative regions of selection signatures revealed interesting candidate genes and pathways related to important phenotypic traits in chicken, such as lipid metabolism, growth, reproduction, and cardiac development. In this study, Fst method was applied to identify high confidence putative regions under selection, providing novel insights into selection footprints that can help elucidate the functional mechanisms underlying different phenotypic traits relevant to meat and egg-type chicken lines. In addition, we generated a large catalog of line-specific and common

  5. Consumers want safer meat - but not at all costs

    DEFF Research Database (Denmark)

    Mørkbak, Morten Raun; Christensen, Tove; Gyrd-Hansen, Dorte

    2008-01-01

    Consumers, the public authorities, and the food industry are all concerned with the safety of meat. The increasing demand for safer food from the consumers and the public authorities puts pressure on producers to identify efficient methods to reduce risks. Earlier studies have shown that consumer...

  6. The Kenyan meat sector Opportunities for Dutch agribusiness

    NARCIS (Netherlands)

    Bergevoet, R.H.M.; Engelen, A.

    2014-01-01

    This study identifies opportunities for the Dutch agribusiness sector (industry as well as research and education) in Kenyan meat value chains at all levels. It can serve as a background document for Dutch agro-food business companies as well as other stakeholders. At the moment there is increased

  7. Evaluation of cashmere production of the meat producing Boer goat

    CSIR Research Space (South Africa)

    Roux, JA

    2008-11-01

    Full Text Available South Africa does not produce cashmere commercially and presently there is no local cashmere industry. The Boer goat is well known for its meat production and is an established farming enterprise in South Africa. The aim of this study is to evaluate...

  8. Whole Slide Images for primary diagnostics in pathology

    NARCIS (Netherlands)

    Al-Janabi, S.

    2013-01-01

    Whole slide imaging is the process of digitizing glass slides resulting in the creation of Whole Slide Images (WSI). WSI are usually explored with the aid of an image viewer in a manner that closely simulates examining glass slides with a conventional microscope, permitting the manipulation of an

  9. Semantic focusing allows fully automated single-layer slide scanning of cervical cytology slides.

    Directory of Open Access Journals (Sweden)

    Bernd Lahrmann

    Full Text Available Liquid-based cytology (LBC in conjunction with Whole-Slide Imaging (WSI enables the objective and sensitive and quantitative evaluation of biomarkers in cytology. However, the complex three-dimensional distribution of cells on LBC slides requires manual focusing, long scanning-times, and multi-layer scanning. Here, we present a solution that overcomes these limitations in two steps: first, we make sure that focus points are only set on cells. Secondly, we check the total slide focus quality. From a first analysis we detected that superficial dust can be separated from the cell layer (thin layer of cells on the glass slide itself. Then we analyzed 2,295 individual focus points from 51 LBC slides stained for p16 and Ki67. Using the number of edges in a focus point image, specific color values and size-inclusion filters, focus points detecting cells could be distinguished from focus points on artifacts (accuracy 98.6%. Sharpness as total focus quality of a virtual LBC slide is computed from 5 sharpness features. We trained a multi-parameter SVM classifier on 1,600 images. On an independent validation set of 3,232 cell images we achieved an accuracy of 94.8% for classifying images as focused. Our results show that single-layer scanning of LBC slides is possible and how it can be achieved. We assembled focus point analysis and sharpness classification into a fully automatic, iterative workflow, free of user intervention, which performs repetitive slide scanning as necessary. On 400 LBC slides we achieved a scanning-time of 13.9±10.1 min with 29.1±15.5 focus points. In summary, the integration of semantic focus information into whole-slide imaging allows automatic high-quality imaging of LBC slides and subsequent biomarker analysis.

  10. Semantic focusing allows fully automated single-layer slide scanning of cervical cytology slides.

    Science.gov (United States)

    Lahrmann, Bernd; Valous, Nektarios A; Eisenmann, Urs; Wentzensen, Nicolas; Grabe, Niels

    2013-01-01

    Liquid-based cytology (LBC) in conjunction with Whole-Slide Imaging (WSI) enables the objective and sensitive and quantitative evaluation of biomarkers in cytology. However, the complex three-dimensional distribution of cells on LBC slides requires manual focusing, long scanning-times, and multi-layer scanning. Here, we present a solution that overcomes these limitations in two steps: first, we make sure that focus points are only set on cells. Secondly, we check the total slide focus quality. From a first analysis we detected that superficial dust can be separated from the cell layer (thin layer of cells on the glass slide) itself. Then we analyzed 2,295 individual focus points from 51 LBC slides stained for p16 and Ki67. Using the number of edges in a focus point image, specific color values and size-inclusion filters, focus points detecting cells could be distinguished from focus points on artifacts (accuracy 98.6%). Sharpness as total focus quality of a virtual LBC slide is computed from 5 sharpness features. We trained a multi-parameter SVM classifier on 1,600 images. On an independent validation set of 3,232 cell images we achieved an accuracy of 94.8% for classifying images as focused. Our results show that single-layer scanning of LBC slides is possible and how it can be achieved. We assembled focus point analysis and sharpness classification into a fully automatic, iterative workflow, free of user intervention, which performs repetitive slide scanning as necessary. On 400 LBC slides we achieved a scanning-time of 13.9±10.1 min with 29.1±15.5 focus points. In summary, the integration of semantic focus information into whole-slide imaging allows automatic high-quality imaging of LBC slides and subsequent biomarker analysis.

  11. Ultrasonic characterization of pork meat salting

    International Nuclear Information System (INIS)

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

    2012-01-01

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

  12. Color of Meat and Poultry

    Science.gov (United States)

    ... color. It can also occur when vegetables containing nitrites are cooked along with the meat. Because doneness and safety cannot be judged by ... or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from ...

  13. Ecological safety of meat products

    Directory of Open Access Journals (Sweden)

    A. K. Mikhailenko

    2009-01-01

    Full Text Available The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  14. The In vitro meat cookbook

    NARCIS (Netherlands)

    Mensvoort, van K.M.; Grievink, H.J.

    2014-01-01

    With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today. In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to

  15. Embeddability behaviour of tin-based bearing material in dry sliding

    International Nuclear Information System (INIS)

    Zeren, Adalet

    2007-01-01

    In this study, tin-based bearing material has been investigated in dry sliding conditions. The low Sb content (7%) is known as SAE 12 and is Sn-Sb-Cu alloy and is widely used in the automotive industry. Wear and friction characteristics were determined with respect to sliding distance, sliding speed and bearing load, using a Tecquipment HFN type 5 journal bearing test equipment. Scanning electron microscopy (SEM) and energy-disperse X-ray spectrography (EDX) are used to understand the tribological events, especially embeddability. Thus, the purpose of this study is to investigate the tribological properties of tin-based bearing alloy used especially in heavy industrial service conditions. Tests were carried out in dry sliding conditions, since despite the presence of lubricant film, under heavy service conditions dry sliding may occur from time to time, causing local wear. As a result of local wear, bearing materials and bearing may be out of their tolerance limits in their early lifetime. Embeddability is an important property due to inversely affecting the hardness and the strength of the bearing

  16. Iodine in meat in Macedonia

    International Nuclear Information System (INIS)

    Bogdanov, Bogdan; Gonev, Mihajlo; Tadzher, Isak

    2000-01-01

    Iodine deficiency in Macedonia still persists in a mild form. In 1999 the iodination of salt rose to 20 m gr iodine in Kg salt. The consumption of salt diminished after the last war from 20-30 gr salt per day to 10-20 gr salt daily. This shows that the problem of the elimination of iodine deficiency is being vigorously tackled. Since 1956 the iodine in salt in Macedonia rose to 10 m gr KI/Kg salt. The content of iodine in the Macedonian diet seems to be important. The amount of iodine in milk, eggs and bread is low as found by the investigation of MANU. The content of iodine in meat is low, compared to British meat is 10 times lower. The average iodine content in Macedonian meat is 95.15 micro gr per Kg, whereas in British meat it is 850-1510 micro gr iodine per k gr meat. (Original)

  17. Managing meat tenderness.

    Science.gov (United States)

    Thompson, John

    2002-11-01

    This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain and quantified their relative importance using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles. The evidence for the importance of CCPs from the production (breed, growth path and HGP implants), pre-slaughter and processing (pH/temperature window, alternative carcass suspension, marbling and ageing) sectors are reviewed and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented.

  18. Sliding right into disaster : left-to-right sliding windows leak

    NARCIS (Netherlands)

    Bernstein, D.J.; Breitner, J.; Genkin, D.; Groot Bruinderink, L.; Heninger, N.; Lange, T.; van Vredendaal, C.; Yarom, Y.; Fischer, W.; Homma, N.

    2017-01-01

    It is well known that constant-time implementations of modular exponentiation cannot use sliding windows. However, software libraries such as Libgcrypt, used by GnuPG, continue to use sliding windows. It is widely believed that, even if the complete pattern of squarings and multiplications is

  19. Accurate Sliding-Mode Control System Modeling for Buck Converters

    DEFF Research Database (Denmark)

    Høyerby, Mikkel Christian Wendelboe; Andersen, Michael Andreas E.

    2007-01-01

    This paper shows that classical sliding mode theory fails to correctly predict the output impedance of the highly useful sliding mode PID compensated buck converter. The reason for this is identified as the assumption of the sliding variable being held at zero during sliding mode, effectively...... approach also predicts the self-oscillating switching action of the sliding-mode control system correctly. Analytical findings are verified by simulation as well as experimentally in a 10-30V/3A buck converter....

  20. Remote Controlling and Monitoring of Microscopic Slides

    International Nuclear Information System (INIS)

    Mustafa, G.; Qadri, M.T.; Daraz, U.

    2016-01-01

    Remotely controlled microscopic slide was designed using especial Graphical User Interface (GUI) which interfaces the user at remote location with the real microscope using site and the user can easily view and control the slide present on the microscope's stage. Precise motors have been used to allow the movement in all the three dimensions required by a pathologist. The pathologist can easily access these slides from any remote location and so the physical presence of the pathologist is now made easy. This invention would increase the health care efficiency by reducing the time and cost of diagnosis, making it very easy to get the expert's opinion and supporting the pathologist to relocate himself for his work. The microscope is controlled with computer with an attractive Graphical User Interface (GUI), through which a pathologist can easily monitor, control and record the image of the slide. The pathologist can now do his work regardless of his location, time, cost and physically presence of lab equipment. The technology will help the specialist in viewing the patients slide from any location in the world. He would be able to monitor and control the stage. This will also help the pathological laboratories in getting opinion from senior pathologist who are present at any far location in the world. This system also reduces the life risks of the patients. (author)

  1. Long-term subglacial sliding patterns based on a sliding law with cavitation

    DEFF Research Database (Denmark)

    Ugelvig, Sofie Vej; Egholm, D.L.

    In ice-sheet models and glacial landscape evolution models, subglacial sliding rates are often related to basal shear stress by a power-law. However, the power-law relationship implies that the subglacial bed can provide unlimited levels of basal drag as sliding rates increases, which is recognized...... as an inadequate assumption, particularly when the effects of subglacial cavities are considered (Schoof 2005). We have implemented a glacial sliding law suggested by Schoof (2005) in a depth-integrated higher-order ice-sheet model (Egholm et al. 2011) and coupled this to a model for glacial hydrology. The sliding...... law includes an upper bound to the basal drag and depends on the effects of longitudinal and transverse stress components for obtaining force balance along the glacier bed. Computational experiments indicate that high annually averaged sliding rates concentrate along valley sides when basal melt...

  2. Ionizing energy treatment of meat and meat products

    International Nuclear Information System (INIS)

    Macfarlane, J.J.; Eustace, I.J.; Grau, F.H.

    1983-01-01

    The radiation treatments that have received most attention with respect to red meats are radappertization, i.e. radiation sterilization (25-70 kGy), to enable the long term storage of meat without refrigeration, and radurization (0.5-10 kGy) in which a sufficient proportion of spoilage organisms are inactivated to enable the storage life of chilled meat to be extended. Shelf-stable radappertized meats cannot be produced in the fresh-like condition; they need to be heated to about 70 deg. C to inactivate endogenous enzymes that would otherwise cause flavour and texture defects. The products should be vacuum sealed in oxgyen-impermeable packages and irradiated in the frozen state, otherwise pronounced off-flavours and off-odours are formed. The radiation dose required to give a useful degree of microbial inactivation and permit an increase of storage life depends upon treatment and storage conditions. The dose required is likely to be in the range 0.25 to 1.0 kGy if aerobic conditions apply, and 1 to 4 kGy if anaerobic conditions apply. An acceleration in the rate of development of rancidity in meat as a result of irradiation may be of concern when meat is treated under aerobic conditions. At the highest dose indicated above for meat irradiated under anaerobic conditions (4 kGy), effects on the organoleptic attributes of mutton have been detected

  3. Frictional sliding tests on combined coal-rock samples

    Directory of Open Access Journals (Sweden)

    Tao Wang

    2014-06-01

    Full Text Available A test system was developed to understand the sliding mechanism of coal-rock structure. The test system was composed by a double-shear testing model and an acousto-optic monitoring system in association with a digital camera and an acoustic emission (AE instrument. The tests can simulate the movement of activated faults and the sliding in coal-rock structure. In this regard, instable sliding conditions of coal-rock samples, sliding types under different conditions, displacement evolution law, and AE characteristics during sliding process were investigated. Several sliding types were monitored in the tests, including unstable continuous sliding, unstable discontinuous sliding, and stable sliding. The sliding types have close relation with the axial loads and loading rates. Larger axial load and smaller loading rate mean that unstable sliding is less likely to occur. The peak shear stress was positively correlated with the axial load when sliding occurred, whereas the displacement induced by unstable sliding was uncorrelated with the axial load. A large number of AE events occurred before sliding, and the AE rate decreased after stable sliding. The results show that the tests can well simulate the process of structural instability in a coal bump, and are helpful in the understanding of fault activation and the physical processes during squeezing process of roof and floor.

  4. Experimental Investigation of Thermal Conductivity of Meat During Freezing

    Science.gov (United States)

    Shinbayeva, A.; Arkharov, I.; Aldiyarov, A.; Drobyshev, A.; Zhubaniyazova, M.; Kurnosov, V.

    2017-04-01

    The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which provides a higher degree of preservation of the quality of frozen products in comparison with traditional technologies. The thermal conductivity of meat is an important parameter influencing the energy consumption in the freezing process. This paper presents the results of an experimental investigation of the temperature dependence of the thermal conductivity of beef. The measurements were taken by using a specially designed measurement cell, which allows covering the temperature range from 80 to 300 K.

  5. NEMD simulations for ductile metal sliding

    Energy Technology Data Exchange (ETDEWEB)

    Hammerberg, James E [Los Alamos National Laboratory; Germann, Timothy C [Los Alamos National Laboratory; Ravelo, Ramon J [Los Alamos National Laboratory; Holian, Brad L [Los Alamos National Laboratory

    2011-01-31

    We have studied the sliding behavior for a 19 M Al(110)/Al(110) defective crystal at 15 GPa as a function of relative sliding velocity. The general features are qualitatively similar to smaller scale (1.4 M) atom simulations for Al(111)/Al(110) nondefective single crystal sliding. The critical velocity, v{sub c}, is approximately the same for the defective crystal as the size scaled v{sub c}. The lower velocity tangential force is depressed relative to the perfect crystal. The critical temperature, T*, is depressed relative to the perfect crystal. These conclusions are consistent with a lower value for f{sub c} for the defective crystal. The detailed features of structural transformation and the high velocity regime remain to be mapped.

  6. Health communication and consumer behavior on meat in Belgium: from BSE until dioxin.

    Science.gov (United States)

    Verbeke, W; Viaene, J; Guiot, O

    1999-01-01

    This article focuses on the impact of mass media meat-health information on consumer perception, attitude, and behavior toward fresh meat in Belgium. In a situation similar to that which occurred in most other European countries, Belgian fresh meat consumption fell considerably during 1995-1999. A multitude of messages linking meat consumption to human health risks were reported by mass media. Bovine Spongiform Encephalopathy (BSE) since 1996 and dioxin in 1999 constituted the major issues. Empirical research, conducted in April 1998, revealed the tremendous negative impact of mass media coverage of meat-health issues on consumer risk perception, health concern, and attitude and behavior toward fresh meat. Oppositely, personal communication through butchers had only a small effect on consumer decision-making in this era dominated by alarming meat-health press. Implications are threefold. First, mass media should be aware of its social responsibilities, which include spreading reliable and correct information to the society. This is especially the case as human health risks are involved. Second, the meat industry urgently needs to reorient itself toward quality, safety, and transparency. Finally, future communication dealing with similar crises situations requires cooperation across the meat chain, government, and those who are responsible for public health promotion and communication.

  7. Development and validation of a rapid test system for detection of pork meat and collagen residues.

    Science.gov (United States)

    Masiri, J; Benoit, L; Barrios-Lopez, B; Thienes, C; Meshgi, M; Agapov, A; Dobritsa, A; Nadala, C; Samadpour, M

    2016-11-01

    Mislabeling, contamination, and economic adulteration of meat products with undeclared pork tissues are illegal under regulations promulgated by numerous regulatory agencies. Nonetheless, analysis of the European meat industry has revealed pervasive meat adulteration, necessitating more extensive application of meat authentication testing. As existing methods for meat speciation require specialized equipment and/or training, we developed a detection system based on a lateral flow device (LFD) assay format capable of rapidly (~35min) identifying porcine residues derived from raw meat, cooked meat, and gelatin down to 0.01%, 1.0%, and 2.5% contamination, respectively. Specificity analysis revealed no cross-reactivity with meat derived from chicken, turkey, horse, beef, lamb, or goat. Comparison with a commercial ELISA kit and PCR method revealed similar if not improved sensitivity, with the added feature that the LFD-based system required considerably less time to perform. Accordingly, this test system should aid the food industry and food control authorities in monitoring for adulteration with pork. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. MARKETING RESPONSES TO CHANGING CONSUMER PREFERENCES IN THE FRESH BEEF INDUSTRY

    OpenAIRE

    Procopio, Mary Elizabeth

    1990-01-01

    The fresh meat industry is changing the way it markets its products. The decline in red meat consumption that has resulted from greater consumer concerns about the "healthfulness" of red meat, coupled with changes in consumer lifestyles emphasizing a need for convenience is contributing to the diminishment of "commodity selling" in favor of a true "marketing" approach (Pierson and Allen, 1986). In a traditional industry such as meats, the shift from a commodity-selling perspective (i.e., sell...

  9. New Sliding Puzzle with Neighbors Swap Motion

    OpenAIRE

    Prihardono, Ariyanto; Kawagoe, Kenichi

    2015-01-01

    The sliding puzzles (15-puzzle, 8-puzzle, 5-puzzle) are known to have 2 kind of puz-zle: solvable puzzle and unsolvable puzzle. In this thesis, we make a new puzzle with only 1 kind of it, solvable puzzle. This new puzzle is made by adopting sliding puzzle with several additional rules from M13 puzzle; the puzzle that is formed form The Mathieu group M13. This puzzle has a movement that called a neighbors swap motion, a rule of movement that enables every neighboring points to swap. This extr...

  10. Meat Consumption Culture in Ethiopia

    Science.gov (United States)

    Jo, Cheorun

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently. PMID:26760739

  11. 9 CFR 319.80 - Barbecued meats.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued meats. Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Barbecued meats. 319.80 Section 319.80...

  12. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

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

  13. NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD

    Directory of Open Access Journals (Sweden)

    I. V. Kaltovich

    2016-01-01

    development, launching into manufacture and organization of industrial manufacture of functional meat products, ensuring the compliance of quality and safety indicators of innovative products with legislative requirements, applied to meat products, taking into account nutritional habits and containing a well-balanced set of functional ingredients with immunomodulatory effect, the consumption of which will promote immunity improvement that will positively affect health promotion.

  14. Irradiation of meats and poultry

    International Nuclear Information System (INIS)

    Urbain, W.M.

    1978-01-01

    A number of beneficial effects can be achieved by irradiating meats and poultry under different conditions. It is possible, for example, to extend the market life of both fresh and processed meats by applying radiation doses sufficient to reduce the microbial population, thereby delaying onset of spoilage; higher doses aimed at destroying both spoilage and pathogenic microorganisms can also be applied to meats, packaged to prevent recontamination, resulting in a shelf-stable product; the objective may also be to inactivate pathogenic bacteria, parasites and viruses in order to obtain a product which is acceptable from the point of view of public health. (orig.) [de

  15. Improving functional value of meat products.

    Science.gov (United States)

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

    2010-09-01

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

  16. Provisioning of game meat to rural communities as a benefit of sport hunting in Zambia.

    Directory of Open Access Journals (Sweden)

    Paula A White

    Full Text Available Sport hunting has reportedly multiple benefits to economies and local communities; however, few of these benefits have been quantified. As part of their lease agreements with the Zambia Wildlife Authority, sport hunting operators in Zambia are required to provide annually to local communities free of charge i.e., provision a percentage of the meat obtained through sport hunting. We characterized provisioning of game meat to rural communities by the sport hunting industry in Zambia for three game management areas (GMAs during 2004-2011. Rural communities located within GMAs where sport hunting occurred received on average > 6,000 kgs per GMA of fresh game meat annually from hunting operators. To assess hunting industry compliance, we also compared the amount of meat expected as per the lease agreements versus observed amounts of meat provisioned from three GMAs during 2007-2009. In seven of eight annual comparisons of these GMAs, provisioning of meat exceeded what was required in the lease agreements. Provisioning occurred throughout the hunting season and peaked during the end of the dry season (September-October coincident with when rural Zambians are most likely to encounter food shortages. We extrapolated our results across all GMAs and estimated 129,771 kgs of fresh game meat provisioned annually by the sport hunting industry to rural communities in Zambia at an approximate value for the meat alone of >US$600,000 exclusive of distribution costs. During the hunting moratorium (2013-2014, this supply of meat has halted, likely adversely affecting rural communities previously reliant on this food source. Proposed alternatives to sport hunting should consider protein provisioning in addition to other benefits (e.g., employment, community pledges, anti-poaching funds that rural Zambian communities receive from the sport hunting industry.

  17. Provisioning of game meat to rural communities as a benefit of sport hunting in Zambia.

    Science.gov (United States)

    White, Paula A; Belant, Jerrold L

    2015-01-01

    Sport hunting has reportedly multiple benefits to economies and local communities; however, few of these benefits have been quantified. As part of their lease agreements with the Zambia Wildlife Authority, sport hunting operators in Zambia are required to provide annually to local communities free of charge i.e., provision a percentage of the meat obtained through sport hunting. We characterized provisioning of game meat to rural communities by the sport hunting industry in Zambia for three game management areas (GMAs) during 2004-2011. Rural communities located within GMAs where sport hunting occurred received on average > 6,000 kgs per GMA of fresh game meat annually from hunting operators. To assess hunting industry compliance, we also compared the amount of meat expected as per the lease agreements versus observed amounts of meat provisioned from three GMAs during 2007-2009. In seven of eight annual comparisons of these GMAs, provisioning of meat exceeded what was required in the lease agreements. Provisioning occurred throughout the hunting season and peaked during the end of the dry season (September-October) coincident with when rural Zambians are most likely to encounter food shortages. We extrapolated our results across all GMAs and estimated 129,771 kgs of fresh game meat provisioned annually by the sport hunting industry to rural communities in Zambia at an approximate value for the meat alone of >US$600,000 exclusive of distribution costs. During the hunting moratorium (2013-2014), this supply of meat has halted, likely adversely affecting rural communities previously reliant on this food source. Proposed alternatives to sport hunting should consider protein provisioning in addition to other benefits (e.g., employment, community pledges, anti-poaching funds) that rural Zambian communities receive from the sport hunting industry.

  18. Dry sliding wear behaviour of organo-modified montmorillonite filled epoxy nanocomposites using Taguchi's techniques

    International Nuclear Information System (INIS)

    Rashmi; Renukappa, N.M.; Suresha, B.; Devarajaiah, R.M.; Shivakumar, K.N.

    2011-01-01

    Highlights: → Successful fabrication of OMMT filled epoxy nanocomposites by high-shear mixing mehod. → Systematic tribological behaviour of the nanocomposites was made using Taguchi method. → Worn surface morphologies of the samples were discussed for different wear mechanisms. → Generation of wear data for sliding/bearing parts for different industries. -- Abstract: The aim of the research article is to study the dry sliding wear behaviour of epoxy with different wt.% of organo-modified montmorillonite (OMMT) filled nanocomposites. An orthogonal array (L 9 ) was used to investigate the influence of tribological parameters. The results indicate that the sliding distance emerges as the most significant factor affecting wear rate of epoxy nanocomposites. Experimental results showed that the inclusion of 5 wt.% OMMT nanofiller increased the wear resistance of the epoxy nanocomposite significantly. Furthermore, the worn surfaces of the samples were analyzed by scanning electron microscopy (SEM) to study the wear mechanisms and to correlate them with the wear test results.

  19. Bacterial communities of fresh goat meat packaged in modified atmosphere.

    Science.gov (United States)

    Carrizosa, Elia; Benito, María José; Ruiz-Moyano, Santiago; Hernández, Alejandro; Villalobos, Maria Del Carmen; Martín, Alberto; Córdoba, María de Guía

    2017-08-01

    The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO 2 . Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment A had 45% CO 2  + 20% O 2  + 35% N 2 and treatment B had 20% CO 2  + 55% O 2  + 25% N 2 . During 14 days of storage, counts of each bacterial group and dominant species identification by 16S rRNA gene sequencing were performed to determine the microbial diversity present. The MAP condition used for treatment A was a more effective gas mixture for increasing the shelf life of fresh goat meat, significantly reducing the total number of viable bacteria and enterobacteria counts. Members of the Enterobacteriaceae family were the most common contaminants, although Hafnia alvei was dominant in treatment A and Serratia proteamaculans in treatment B. Identification studies at the species level showed that different microorganisms develop under different storage conditions, reflecting the importance of gas composition in the modified atmosphere on the bacterial community. This work provides new insights into the microbial changes of goat meat storage under different MAP conditions, which will be beneficial for the meat industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Quality and Acceptability of Meat Nuggets with Fresh Gel

    Directory of Open Access Journals (Sweden)

    V. Rajkumar

    2016-05-01

    Full Text Available Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05 decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

  1. Halal and kosher slaughter methods and meat quality: a review.

    Science.gov (United States)

    Farouk, M M; Al-Mazeedi, H M; Sabow, A B; Bekhit, A E D; Adeyemi, K D; Sazili, A Q; Ghani, A

    2014-11-01

    There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. Copyright © 2014 Elsevier Ltd. All rights reserved.

  2. The Ethics of Producing In Vitro Meat

    OpenAIRE

    Schaefer, G Owen; Savulescu, Julian

    2014-01-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, e...

  3. Bioactive Compounds in Functional Meat Products

    OpenAIRE

    Ewelina Pogorzelska-Nowicka; Atanas G. Atanasov; Jarosław Horbańczuk; Agnieszka Wierzbicka

    2018-01-01

    Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional cons...

  4. ARC discharge sliding over a conducting surface

    NARCIS (Netherlands)

    van Goor, F.A.; Mitko, S.; Ochkin, V.N.; Paramonov, A.P.; Witteman, W.J.

    1997-01-01

    Results of experimental and theoretical studies of the arc discharge which slides over the surface of a conductor are reported. Experiments were performed in air and argon ambients at various pressures. It is found that the velocity of the discharge plasma front depends linearly on the strength of

  5. FRICTION TORQUE IN THE SLIDE BEARINGS

    Directory of Open Access Journals (Sweden)

    BONDARENKO L. N.

    2016-09-01

    Full Text Available Summary. Problem statement. Until now slide bearings are used widely in engineering. But the calculation is made on obsolete method that is based on undetermined parameters such as wear of the bearing shell. It is accepted in the literature that if the shaft and liner material are homogeneous, the workpiece surface are cylindrical as they wear and contact between them occurs at all points contact arc. Research objective. The purpose of this study is determine a friction torque in the slide bearings of power-basis parameters. Conclusions. Since the friction is primarily responsible for wear of cinematic pairs “pin – liner” and “pivot – liner” slide bearings. It is shown that the friction torquesof angles wrap, that are obtained by the formulas and given in literature, are not only qualitatively but also quantitatively, namely, the calculation by literature to the formulas the friction torques are proportional to the angle wrap and the calculation by improved formulas the friction torques are inversely proportional to the angle wrap due to the reduction the normal pressure. Underreporting friction torque at large angle wrap is between 40 and 15 %. The difference in the magnitude of friction torque in the run-in and run-out cinematic pairs with real method of machining is 2...3 %, which it is possible to declare of reducing the finish of contacting surface of slide bearings.

  6. Impact Driver With Integral Sliding Hammer

    Science.gov (United States)

    Wallace, Bilby J.

    1987-01-01

    Tool combines impact driver with sliding dead-blow hammer. Used for any purpose for which ordinary impact driver used; tightening fasteners or driving starter holes for drill. Tool protects user from accidental injury and surrounding equipment from damage that might occur from ordinary arm-wielded hammer. Especially useful in underwater work.

  7. A thermodynamic model of sliding friction

    Directory of Open Access Journals (Sweden)

    Lasse Makkonen

    2012-03-01

    Full Text Available A first principles thermodynamic model of sliding friction is derived. The model predictions are in agreement with the observed friction laws both in macro- and nanoscale. When applied to calculating the friction coefficient the model provides a quantitative agreement with recent atomic force microscopy measurements on a number of materials.

  8. SCHISTOSOMAL APPENDICITIS IN A SLIDING HERNIA (CASE ...

    African Journals Online (AJOL)

    We report a rare case of a forty-seven year old Nigeria male with schistosomal appendicitis in a sliding hernia. The clinical and pathological features of the case are discussed, followed by a review of the literature. It is concluded that a high index of suspicion is necessary to diagnose unusual presentations of ...

  9. Experimental Investigation on Caisson Breakwater Sliding

    DEFF Research Database (Denmark)

    Ruol, Piero; Martin, Paolo; Andersen, Thomas Lykke

    2014-01-01

    This note presents wave flume experiments, carried out at Aalborg University, measuring the horizontal sliding distance of a vertical breakwater in 1:40 scale. Horizontal and uplift wave induced pressures were accurately measured simultaneously with the caisson movements. Caissons of different...

  10. WWNPQFT-2010 - Slides of the presentations

    International Nuclear Information System (INIS)

    Fried, H.M.; Huber, M.Q.; Grandou, T.; Bianchi, E.; Gracey, J.; Reys, V.; Jevicki, A.; Ferrante, D.; Bouakaz, K.; Spielmann, D.; Cucchieri, A.; Culetu, H.; Gelis, F.; Zwanziger, D.; Candelpergher, B.; Bender, C.

    2013-01-01

    This document is made up of the slides of the presentations. The object of this workshop is to consolidate and publicize new efforts in non-perturbative field theories. The main topics are quantum chromodynamics, Yang-Mills theory, effective locality, the Gribov-Zwanziger Lagrangian, and renormalization. A presentation is dedicated to the initial stages of high energy nucleus-nucleus collisions

  11. TARG2 Workshop - Slides of the presentations

    International Nuclear Information System (INIS)

    Malka, V.; Koehler, A.; Beaurepaire, B.; Krishnan, M.; Guillaume, E.; Chowdhury, E.; Volpe, L.; Nakatsutsumi, M.; Chatain, D.; Legare, F.; Wachulak, P.; Bocoum, M.; Leblanc, A.; Schreiber, J.; Ter-Avetisyan, S.; Zeil, K.; Fukuda, Y.; Levecq, X.; Svensson, K.; Mollica, F.; Brandi, F.; Ruiz, C.

    2016-01-01

    The topics tackled in this workshop involved: laser-plasma interaction, innovative targets from gases to solids, targetry recycling and debris management, mass fabrication of laser targets, high repetition rate capability, integrated plasma diagnostics, wakefield acceleration and radiation sources. This document is made up of the slides of the presentations

  12. Boundary lubrication of glass: rubber sliding contacts

    NARCIS (Netherlands)

    Heide, E. van der; Lossie, C.M.; Bommel, K.J.C. van; Reinders, S.A.F.; Lenting, H.B.M.

    2009-01-01

    Polymer brush coatings represent a promising class of coatings for friction control [1], especially in a humid environment [2]. A study on the feasibility of a specific class of polymer brush coatings [5] was done for a sliding system that involves ‘silicon skin L7350’: a silicon rubber used by FIFA

  13. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

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

  14. Environmental costs of meat production

    DEFF Research Database (Denmark)

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

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues...... to be the main contributor to the costs (55%), followed by global warming (21%) and respiratory inorganics (18%). A viable option combining improvement measures in three aspects: feed use, manure management, and manure utilization, reduces the environmental costs by a factor of 1.4. This results in an equal size......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  15. Effect of Lubrication on Sliding Wear of Red Mud Particulate Reinforced Aluminium Alloy 6061

    Directory of Open Access Journals (Sweden)

    N. Panwar

    2017-09-01

    Full Text Available In present study, Red mud, an industrial waste, has been utilized as a reinforcement material to fabricate Aluminium 6061 matrix based metal matrix composite. Taguchi L18 orthogonal array has been employed for fabrication of composite castings and for conducting the tribological experimentation. ANOVA analysis has been applied to examine the effect of individual parameters such as sliding condition: dry and wet, reinforcement weight fraction, load, speed, and sliding distance on specific wear rate obtained experimentally. It has been found that tensile strength and impact energy increases while elongation decreases, with increasing weight fraction and decrease in particle size of red mud. The percentage contribution of the effect of factors on SWR is Sliding condition (73.17, speed (7.84, percentage reinforcement (7.35, load (5.75, sliding distance (2.24, and particle size (1.25. It has also been observed that specific wear rate is very low in wet condition. However, it decreases with increase in weight fraction of reinforcement, decrease in load and sliding speed. Al6061/red mud metal matrix composites have shown reasonable strength and wear resistance. The use of red mud in Aluminium composite provides the solution for disposal of red mud and can possibly become an economic replacement of Aluminium and its alloys.

  16. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by-product. All mule meat and animal food mule meat by-product inspected under this part shall be marked and...

  17. Sliding Mode Control of Induction Motor Phase Currents

    DEFF Research Database (Denmark)

    Hansen, R.B.; Hattel, T.; Bork, J

    1995-01-01

    Sliding mode control of induction motor phase currents are investigated through development of two control concepts.......Sliding mode control of induction motor phase currents are investigated through development of two control concepts....

  18. Applications of sliding mode control in science and engineering

    CERN Document Server

    Lien, Chang-Hua

    2017-01-01

    Gathering 20 chapters contributed by respected experts, this book reports on the latest advances in and applications of sliding mode control in science and engineering. The respective chapters address applications of sliding mode control in the broad areas of chaos theory, robotics, electrical engineering, physics, chemical engineering, memristors, mechanical engineering, environmental engineering, finance, and biology. Special emphasis has been given to papers that offer practical solutions, and which examine design and modeling involving new types of sliding mode control such as higher order sliding mode control, terminal sliding mode control, super-twisting sliding mode control, and integral sliding mode control. This book serves as a unique reference guide to sliding mode control and its recent applications for graduate students and researchers with a basic knowledge of electrical and control systems engineering.

  19. Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract.

    Science.gov (United States)

    Sellimi, Sabrine; Benslima, Abdelkarim; Ksouda, Ghada; Montero, Veronique Barragan; Hajji, Mohamed; Nasri, Moncef

    2017-10-21

    Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

  20. Fault tolerant control schemes using integral sliding modes

    CERN Document Server

    Hamayun, Mirza Tariq; Alwi, Halim

    2016-01-01

    The key attribute of a Fault Tolerant Control (FTC) system is its ability to maintain overall system stability and acceptable performance in the face of faults and failures within the feedback system. In this book Integral Sliding Mode (ISM) Control Allocation (CA) schemes for FTC are described, which have the potential to maintain close to nominal fault-free performance (for the entire system response), in the face of actuator faults and even complete failures of certain actuators. Broadly an ISM controller based around a model of the plant with the aim of creating a nonlinear fault tolerant feedback controller whose closed-loop performance is established during the design process. The second approach involves retro-fitting an ISM scheme to an existing feedback controller to introduce fault tolerance. This may be advantageous from an industrial perspective, because fault tolerance can be introduced without changing the existing control loops. A high fidelity benchmark model of a large transport aircraft is u...

  1. Effect of radiation processing on meat tenderisation

    International Nuclear Information System (INIS)

    Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

    2015-01-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour. - Highlights: • Effect of radiation processing on tenderness of three meat systems was evaluated. • Dose dependant reduction in shear force seen in buffalo meat. • Collagen solubility increased with irradiation

  2. Physical quality of Simental Ongole crossbred silverside meat at various boiling times

    Science.gov (United States)

    Riyanto, J.; Cahyadi, M.; Guntari, W. S.

    2018-03-01

    This study aims to determine the physical quality of silverside beef meat at various boiling times. Samples that have been used are the back thigh or silverside meat. Treatment of boiling meat included TR (meat without boiled), R15 (boiled 15 minutes), and R30 (boiled for 30 minutes). The experimental design using Completely Randomized Design with 3 replications. Each replication was done in triple physical quality test. Determination of physical quality was performed at the Livestock Industry and Processing Laboratory at Sebelas Maret University Surakarta and the Meat Technology Laboratory at the Faculty of Animal Husbandry of Gadjah Mada University. The result of variance analysis showed that boiling affect cooking loss (P≥0.05) and but did not affect (P≤0,05) pH, water holding capacity and meat tenderness. The conclusions of the study showed that boiling for 15 minutes and 30 minutes decreased the cooking loss of Simental Ongole Crossbred silverside meat. Meat physical quality of pH, water holding capacity and the value of tenderness is not affected by boiling for 15 and 30 minutes.

  3. Objective assessment of knife sharpness over a working day cutting meat.

    Science.gov (United States)

    Savescu, Adriana; Cuny-Guerrier, Aude; Wild, Pascal; Reno, Gilles; Aublet-Cuvelier, Agnès; Claudon, Laurent

    2018-04-01

    Knife sharpness is one of multiple factors involved in musculoskeletal disorders in industrial meat cutting. The aim of this study was to objectively evaluate, in real working situations, how knife sharpness changed over a working day cutting meat, and to analyse the impact of sharpening, steeling and meat-cutting activities on these variations. Twenty-two meat-cutting workers from three different companies participated in the study. The methods included measurements of knife sharpness in relation to real work situations and consideration of the way meat-cutting and sharpening operations were organised. Results showed that the type of meat-cutting activities, the steeling strategy adopted by the worker, including the types of tool used, and the overall organisation of the sharpening task all had a significant influence on how knife sharpness evolved over a 2-h period and over an entire working day. To improve MSD prevention, sharpening and steeling operations should not be considered as independent activities, but taken into account as a continuity of working actions. Appropriate assessment of knife sharpness by meat cutters affects how they organise meat-cutting and sharpening tasks. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

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

  5. Atomistic Simulation of Frictional Sliding Between Cellulose Iß Nanocrystals

    Science.gov (United States)

    Xiawa Wu; Robert J. Moon; Ashlie Martini

    2013-01-01

    Sliding friction between cellulose Iß nanocrystals is studied using molecular dynamics simulation. The effects of sliding velocity, normal load, and relative angle between sliding surface are predicted, and the results analyzed in terms of the number of hydrogen bonds within and between the cellulose chains. We find that although the observed friction trends can be...

  6. Process Analytical Technology and On-Line Spectroscopic Measurements of Chemical Meat Quality

    DEFF Research Database (Denmark)

    Sørensen, Klavs Martin

    This thesis deals with process analytical technology and how it can be implemented in the meat industry through on-line grading of chemical meat quality. The focus will be on two applications, namely the rapid quality control of fat quality and the development of a method for on-line detection...... of nano-molar quantification in few seconds, in addition to an accelerated extraction-free GC-MS method that through automation can deliver results much faster than other similar methods. The implementation of these high tech methods will provide the meat industry with a leading edge not only with product...... of boar taint. The chemical makeup of fat has a large effect on meat cut quality. Fat quality has traditionally been determined by methylation of a tissue sample followed by chromatography on a GC-MS system, elucidating the composition of the individual fatty acids. As this procedure typically takes far...

  7. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

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

  8. Where's the beef? An update on meat irradiation in the USA

    International Nuclear Information System (INIS)

    Adams, Patterson

    2000-01-01

    Since the US Food and Drug Administration (FDA) approved irradiation of red meats in December 1997, the irradiation industry has been focused on this potential new utilization of our technology. In February 1999, the United States Department of Agricultural (USDA) finally issued a proposed rule, which will allow processors to begin irradiating red meats for human consumption. This presentation provides a brief update of the rules, regulations and prospects for this promising application. (author)

  9. Bifurcation of elastic solids with sliding interfaces

    Science.gov (United States)

    Bigoni, D.; Bordignon, N.; Piccolroaz, A.; Stupkiewicz, S.

    2018-01-01

    Lubricated sliding contact between soft solids is an interesting topic in biomechanics and for the design of small-scale engineering devices. As a model of this mechanical set-up, two elastic nonlinear solids are considered jointed through a frictionless and bilateral surface, so that continuity of the normal component of the Cauchy traction holds across the surface, but the tangential component is null. Moreover, the displacement can develop only in a way that the bodies in contact do neither detach, nor overlap. Surprisingly, this finite strain problem has not been correctly formulated until now, so this formulation is the objective of the present paper. The incremental equations are shown to be non-trivial and different from previously (and erroneously) employed conditions. In particular, an exclusion condition for bifurcation is derived to show that previous formulations based on frictionless contact or `spring-type' interfacial conditions are not able to predict bifurcations in tension, while experiments-one of which, ad hoc designed, is reported-show that these bifurcations are a reality and become possible when the correct sliding interface model is used. The presented results introduce a methodology for the determination of bifurcations and instabilities occurring during lubricated sliding between soft bodies in contact.

  10. Rough viscoelastic sliding contact: Theory and experiments

    Science.gov (United States)

    Carbone, G.; Putignano, C.

    2014-03-01

    In this paper, we show how the numerical theory introduced by the authors [Carbone and Putignano, J. Mech. Phys. Solids 61, 1822 (2013), 10.1016/j.jmps.2013.03.005] can be effectively employed to study the contact between viscoelastic rough solids. The huge numerical complexity is successfully faced up by employing the adaptive nonuniform mesh developed by the authors in Putignano et al. [J. Mech. Phys. Solids 60, 973 (2012), 10.1016/j.jmps.2012.01.006]. Results mark the importance of accounting for viscoelastic effects to correctly simulate the sliding rough contact. In detail, attention is, first, paid to evaluate the viscoelastic dissipation, i.e., the viscoelastic friction. Fixed the sliding speed and the normal load, friction is completely determined. Furthermore, since the methodology employed in the work allows to study contact between real materials, a comparison between experimental outcomes and numerical prediction in terms of viscoelastic friction is shown. The good agreement seems to validate—at least partially—the presented methodology. Finally, it is shown that viscoelasticity entails not only the dissipative effects previously outlined, but is also strictly related to the anisotropy of the contact solution. Indeed, a marked anisotropy is present in the contact region, which results stretched in the direction perpendicular to the sliding speed. In the paper, the anisotropy of the deformed surface and of the contact area is investigated and quantified.

  11. Virtual slides: application in pulmonary pathology consultations.

    Directory of Open Access Journals (Sweden)

    Michał Wojciechowski

    2008-02-01

    Full Text Available The Virtual Slide (VS is an interactive microscope emulator that presents a complete digitized tissue section via the Internet. A successful implementation of VS has been observed for educational, research venues and quality control. VS acquisition for consultative pathology is not so common. The purpose of this study was to explore the efficacy and usability of VS in the consultative pulmonary telepathology. 20 lung tumors entered the study. The performance was programmed for 2 medical centers specialized in pulmonary pathology (beginner and advancer in telepathology. A high-quality VSs were prepared by Coolscope (Nikon, Eclipsnet VSL, Japan, and were evaluated via the Internet. The cases were reviewed for the second time with conventional light microscope. VS diagnostic accuracy and the interobserver variability were evaluated. Also the time taken by examiners to render the diagnoses and time needed to scan the microscopic slide were analyzed. Percentage concordance between original glass-slides diagnosis and diagnosis for VSs was very high. Pathologists found the download speed of VSs adequate; experience in telepathology reduced the time of VS diagnosis. VS implementation suggests advantages for teleconsulation and education but also indicate some technical limitations. This is the first Polish trial of VS implementation in telepathology consultative service.

  12. Effect of protective atmosphere on color of goose meat.

    Science.gov (United States)

    Orkusz, A; Woloszyn, J; Haraf, G; Okruszek, A

    2013-08-01

    The objective of the work was to characterize the color of the of the goose breast meat packaged in protective atmosphere and stored in the refrigerated conditions. The aim was realized by determination of total heme pigment concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L* (lightness), a* (redness), and b* (yellowness); and sensory evaluation of the surface color. The experimental material was White Kołuda goose boneless breast meat with the skin from industrial slaughter. The following 2 protective atmospheres were used in the study: vacuum and modified atmosphere (MA) consisting of 80% O2 and 20% CO2. The muscles packed in protective atmosphere were examined on d 4, 7, 11, and 14 of storage. A control sample was goose breast meat stored in air and tested after 24 h after slaughter. The total pigment concentration decreased gradually within 14 d of storage for samples packed in 2 types of atmospheres. The increase in relative concentration of metmyoglobin and the decrease in oxymyoglobin relative concentration in total heme pigments in the meat stored in MA was noticed. However, in all times of storage, the relative concentration of the 3 samples of myoglobin forms stored in vacuum was unchanged. The color parameters (L*, a*, b*) did not change for 14 d of storage in the muscles packed in vacuum. One can state a decrease of the value of the color parameter a* as well as an increase of the value of the color parameter b* in the samples packed in MA. From d 11 to 14 of storage, goose meat packed under MA had lower sensory evaluation intensity of color than muscles under vacuum. The obtained data indicated that the surface color of goose breast meat packed in MA (consisting of 80% O2, 20% CO2) or vacuum packed was maintained for 11 and 14 d, respectively.

  13. INULIN AS A PREBIOTIC AND FAT REPLACER IN MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Dragan Vasilev

    2017-01-01

    Full Text Available Fat reduction in meat products is demanded by consumers concerninghealth issues but represents a serious challenge for meat industry as fatty tissue plays an important role for the products properties. Because of that, a special attention is paid to the substances that could replace fatty tissue in meat products. Inulin represents a non digestible fructooligosaccharide that on the one hand represents a good prebiotic substance and from the other hand posses such technological propeties that make it a good fat replacer. In  aqueous systems inulin forms a gel having a structure similar to fats, it has neutral taste and smell and have no impact on the aroma of meat products. Inulin could be added to meat products in form of powder as well as a water suspension. Low fat fermented sausages with good sensory quality could be produced with the addition of inulin as a fat replacer, and such products have abit lower pH- and aw-value and contain a higher number of lactic acid bacteria then conventional products. In heat treated sausages, inulin improves water holding capacity and stability of the low fat meat batter, which reduces cooking loss and shows no adverse effect on the sensory properties of the low fat product. But, there are also certain limitations because it should be paid attention to the degree of polymerization as well as the amount of inulin added the product. Otherwise, on the one hand there could be some adverse effectson sensory properties of the product and from the other hand an excessive amount of inulin could lead to digestive problems by consumers.

  14. Thawing of Frozen Tuna Meat

    Science.gov (United States)

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

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

  15. Strategies for designing novel functional meat products.

    Science.gov (United States)

    Arihara, Keizo

    2006-09-01

    In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.

  16. Seismic behavior with sliding of overhead travelling crane

    International Nuclear Information System (INIS)

    Komori, Akio; Ueki, Takashi; Hirata, Masami; Hoshii, Tsutomu; Kashiwazaki, Akihiro.

    1989-01-01

    In this study, the seismic behavior of an overhead travelling crane with the sliding between travelling wheels and rails is examined. First, the dynamic characteristic test of the actual crane installed in a reactor building and the sliding test of the rigid-element model to observe the basic sliding characteristic were performed. Next, to examine the dynamic response with sliding, shaking tests using the scaled model of an actual crane were conducted. From these results, useful design information about seismic behavior of an overhead travelling crane was obtained. It was also observed that numerical predictions considering sliding behavior have good agreement with the experimental results and are applicable to seismic design. (author)

  17. Random survey of HFC and R22 emission, refrigerants and leakage percentage in the dairy, meat and other food industries; Steekproefonderzoek HFK en R22-emissies, koudemiddelvulling en lekpercentage in de Zuivel, Vlees en Overige voedingsmiddelensectoren

    Energy Technology Data Exchange (ETDEWEB)

    Pennartz, A.M.G.; Van den Bovenkamp, M.V. [KWA Bedrijfsadviseurs, Amersfoort (Netherlands)

    2012-08-15

    The EU member states are obliged to bring the EU F-gas and Ozone policy into operation, by minimalizing the R22 and F-gas emissions in cooperation with market parties. Factors that may guide the refrigerant emission policy are: leakage percentages per year (company level, sector, national level); emission quantities (company level, sector, national level); indirect indicators: knowledge, experience with refrigerating contractors, feed back to end users, proactive prevention by end users. At this moment there is no clear view of the emission percentages in practice with the end users. For this reason the Dutch Ministry of Infrastructure and the Environment, by NL Agency, has initiated a random test survey in the Dairy, Meat and Other Food sectors. The main goal is to obtain data on the size and trends of R22 and HFK emissions in the period 2007-2010 [Dutch] De EU-lidstaten dienen uitvoering te geven aan het EU F-gas en Ozon-beleid, door met de markt te streven naar minimale R22 en F-gas emissies bij de eindgebruikers. Indicatoren (trends) om het koudemiddel emissiebeleid op te kunnen sturen zijn: jaarlijks optredende lekpercentages (per bedrijf, sector, totaal NL); emissiehoeveelheden (per bedrijf, sector, totaal NL); indirecte factoren: kennis/ervaring in lekkagepreventie bij koelinstallateurs, terugkoppeling naar de opdrachtgevers, preventiebeleid/prioriteit vanuit de opdrachtgevers. Tot nu toe ontbreekt een scherp beeld van de optredende lekpercentages (grootte, trends) bij de eindverbruikers. Daarom is door het Ministerie van IenM, via Agentschap NL een steekproefonderzoek uitgezet in de sectoren Zuivel, Vlees en Overige voedingsmiddelen. Doel is een beeld te krijgen van de omvang en trend van de R22 en HFK-emissies over 2007-2010.

  18. Use of molecular biology techniques in the detection of fraud meat in ...

    African Journals Online (AJOL)

    Microsoft

    2015-02-04

    Feb 4, 2015 ... respect to economic and sanitary issues. ... products with Tsp509I and AluI restriction enzymes. .... specific PCR assay was found to be rapid and cost ... produced specific fragments of about 195 bp for ruminant ... industries. ... Fraud identification in industrial meat ... Application of an indirect ELISA and a.

  19. Adaptive Sliding Mode Control Method Based on Nonlinear Integral Sliding Surface for Agricultural Vehicle Steering Control

    Directory of Open Access Journals (Sweden)

    Taochang Li

    2014-01-01

    Full Text Available Automatic steering control is the key factor and essential condition in the realization of the automatic navigation control of agricultural vehicles. In order to get satisfactory steering control performance, an adaptive sliding mode control method based on a nonlinear integral sliding surface is proposed in this paper for agricultural vehicle steering control. First, the vehicle steering system is modeled as a second-order mathematic model; the system uncertainties and unmodeled dynamics as well as the external disturbances are regarded as the equivalent disturbances satisfying a certain boundary. Second, a transient process of the desired system response is constructed in each navigation control period. Based on the transient process, a nonlinear integral sliding surface is designed. Then the corresponding sliding mode control law is proposed to guarantee the fast response characteristics with no overshoot in the closed-loop steering control system. Meanwhile, the switching gain of sliding mode control is adaptively adjusted to alleviate the control input chattering by using the fuzzy control method. Finally, the effectiveness and the superiority of the proposed method are verified by a series of simulation and actual steering control experiments.

  20. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products with number of servings. 317.308 Section 317.308 Animals and Animal Products FOOD SAFETY AND INSPECTION... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of...

  1. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

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

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

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

  3. The Efficacy of the clay meat ball as a method of traditional meat ...

    African Journals Online (AJOL)

    Keywords: meat ball, protein, mineral content. This work was carried out to determine the effectiveness of the use of clay meat balls (an African traditional method of preserving meat) in extending the shelf life of meat over a period of months against microbial (bacterial and fungal) spoilage and contamination without ...

  4. Goat Meat Consumer Preferences: Implications for Goat Meat Marketing in Metropolitan Nashville, Tennessee Area

    OpenAIRE

    Ekanem, Enefiok; Mafuyai-Ekanem, Mary; Tagegne, Fisseha; Singh, Surendra; Favors, Delicia

    2013-01-01

    Goat meat has become an increasingly good source of protein for meat eaters in the global marketplace. Goat meat constitutes about 63% of all red meat consumed worldwide. It is the main source of animal protein in many North African, Middle Eastern nations, Southeast Asia, the Caribbean, and other tropical regions. This notwithstanding, goat meat is yet to take such prominence in the U.S. diet. Despite the acknowledgement of the meat as lean, tasty and less fatty than other meats (USDA 2001),...

  5. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done.

    Science.gov (United States)

    Buffière, Caroline; Gaudichon, Claire; Hafnaoui, Noureddine; Migné, Carole; Scislowsky, Valérie; Khodorova, Nadezda; Mosoni, Laurent; Blot, Adeline; Boirie, Yves; Dardevet, Dominique; Santé-Lhoutellier, Véronique; Rémond, Didier

    2017-11-01

    Background: Meat cooking conditions in in vitro and in vivo models have been shown to influence the rate of protein digestion, which is known to affect postprandial protein metabolism in the elderly. Objective: The present study was conducted to demonstrate the effect of cooking conditions on meat protein assimilation in the elderly. We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects. Design: The study recruited 10 elderly volunteers aged 70-82 y. Each received, on 2 separate occasions, a test meal exclusively composed of intrinsically 15 N-labeled bovine meat (30 g protein), cooked at 55°C for 5 min [rare meat (RM)] or at 90°C for 30 min [fully cooked meat (FCM)], and minced. Whole-body fluxes of leucine, before and after the meal, were determined with the use of a [1- 13 C]leucine intravenous infusion. Meat protein absorption was recorded with the use of 15 N enrichment of amino acids. Results: Postprandial time course observations showed a lower concentration in the plasma of indispensable amino acids ( P meat leucine in the plasma ( P meat nitrogen to plasma amino acid nitrogen ( P meat amino acids with RM than with FCM. This was associated with decreased postprandial whole-body protein synthesis with RM than with FCM (40% compared with 56% of leucine intake, respectively; P meat cooking conditions have little effect on postprandial protein utilization in young adults, the present work showed that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia, elderly subjects should be advised to favor the consumption of well-cooked meat. This trial was registered at clinicaltrials.gov as NCT02157805. © 2017 American Society for Nutrition.

  6. Radiation decontamination of meat lyophylized products

    International Nuclear Information System (INIS)

    Migdal, W.; Owczarczyk, H.B.

    2002-01-01

    There is an increasing demand for a powder soups and sauces composed with lyophylizated meat. Technology of lyophylization is not always accompanied by thermal treatment of raw materials. That is the reason the meat lyophylization process does not ensure as good microbiological quality as is required. Degree of microbiological decontamination and organoleptic properties of lyophilized meat were investigated after radiation treatment

  7. 9 CFR 319.261 - Meat loaf.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat loaf. 319.261 Section 319.261... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products...

  8. 9 CFR 319.500 - Meat pies.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat pies. 319.500 Section 319.500... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Meat Food Entree Products, Pies, and...

  9. Breeding for meat quality in pigs

    NARCIS (Netherlands)

    Hovenier, R.

    1993-01-01

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

  10. 9 CFR 319.304 - Meat stews.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat stews. 319.304 Section 319.304... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food...

  11. 9 CFR 319.260 - Luncheon meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Luncheon meat. 319.260 Section 319.260... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Luncheon Meat, Loaves and Jellied Products...

  12. Meat consumption, diabetes and its complications

    NARCIS (Netherlands)

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

    2013-01-01

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

  13. DEMAND FOR TURKEY MEAT: PRICE EFFECT OR SPENDING EFFECT

    Directory of Open Access Journals (Sweden)

    Miguel Angel Martinez Damian

    2016-08-01

    Full Text Available Turkey meat is a white meat demand in Mexico, however, its consumption is still low. In order to explore the convenience of expanding the market and foresee if the industry should compete in price or expenditure, the aim of this work is to study the demand for turkey meat as part of a protein basket; that consists of beef, chicken, pork and egg. Methodologically an almost ideal demand model was used, in an economic sense, this model allows an optimal assignment representation through budget share equations as a function of prices and real expenditure within the bundle. With statistical information from secondary sources, the results showed that the demand for turkey meat responds inelastically to price, and that the response on spending is almost one. With the estimates of price and expenditure growth rates, in terms of an expansion policy in the turkey market, results conclude that spending is the most relevant factor in demand, followed to a lesser extent by price.

  14. Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

    OpenAIRE

    Juni Sumarmono; Samsu Wasito

    2010-01-01

    Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thor...

  15. Planning Robotic Manipulation Strategies for Sliding Objects

    Science.gov (United States)

    Peshkin, Michael A.

    Automated planning of grasping or manipulation requires an understanding of both the physics and the geometry of manipulation, and a representation of that knowledge which facilitates the search for successful strategies. We consider manipulation on a level conveyor belt or tabletop, on which a part may slide when touched by a robot. Manipulation plans for a given part must succeed in the face of two types of uncertainty: that of the details of surfaces in contact, and that of the initial configuration of the part. In general the points of contact between the part and the surface it slides on will be unknown, so the motion of the part in response to a push cannot be predicted exactly. Using a simple variational principle (which is derived), we find the set of possible motions of a part for a given push, for all collections of points of contact. The answer emerges as a locus of centers of rotation (CORs). Manipulation plans made using this locus will succeed despite unknown details of contact. Results of experimental tests of the COR loci are presented. Uncertainty in the initial configuration of a part is usually also present. To plan in the presence of uncertainty, configuration maps are defined, which map all configurations of a part before an elementary operation to all possible outcomes, thus encapsulating the physics and geometry of the operation. The configuration map for an operation sequence is a product of configuration maps of elementary operations. Using COR loci we compute configuration maps for elementary sliding operations. Appropriate search techniques are applied to find operation sequences which succeed in the presence of uncertainty in the initial configuration and unknown details of contact. Such operation sequences may be used as parts feeder designs or as manipulation or grasping strategies for robots. As an example we demonstrate the automated design of a class of passive parts feeders consisting of multiple sequential fences across a conveyor

  16. Adaptive Sliding Mode Control for Hydraulic Drives

    DEFF Research Database (Denmark)

    Schmidt, Lasse; Andersen, Torben Ole; Pedersen, Henrik C.

    2013-01-01

    This paper presents a new adaptive sliding mode controller generally applicable for position tracking control of electro-hydraulic valve-cylinder drives (VCD’s). The proposed control scheme requires limited knowledge on system parameters, and employs only piston- and valve spool position feedback...... employing parameter adaption through a recursive algorithm is presented. This is based on a reduced order model approximation of a VCD with unmatched valve flow- and cylinder asymmetries. Bounds on parameters are obtained despite lack of parameter knowledge, and the proposed controller demonstrates improved...

  17. Simplified slide production in radiology departments

    International Nuclear Information System (INIS)

    Groves, J.R.; Goethlin, J.H.

    1987-01-01

    A slide-producing system is described, the goal of which is to copy radiographs, typewritten and printed text onto 35 mm film for teaching purposes, records or publication. Automation permits the equipment to be used by persons not familiar with photography. By following simple procedures, high-quality results can be obtained. Advantages of the system are low cost, small space requirements and utilisation of existing facilities such as X-ray dark rooms and processors. Any radiological department requiring quick, low-cost visual materials should consider the convenience of the system described. (orig.)

  18. IWM2011, Slides of the presentations

    International Nuclear Information System (INIS)

    Frankland, J.D.; Rios, A.; Toke, J.; Legouee, E.; Leifels, Y.; Bougault, R.; Russotto, P.; Colonna, M.; Singh, H.; Wigg, P.; Lombardo, I.; Galichet, E.; Gulminelli, F.; De la Mota, V.; La Commara, M.; Ono, A.; Delaume, O.; Najman, R.; Napolitani, P.; Parlog, M.; Lukasik, J.; Raduta, A.; Acosta, L.; Cardella, G.

    2012-01-01

    The aim of the International Workshops on Multifragmentation and related topics (IWM) is to bring together a wide international community from heavy-ion physics in order to debate open questions in the domain of nuclear dynamics and thermodynamics. There will be dedicated sessions on the following topics: -) thermodynamics of finite nuclei and nuclear matter, -) isospin and symmetry energy: from the laboratory to compact stars, -) physics with low-energy radioactive beams, -) dynamics of heavy-ion collisions, -) correlations, dynamics and structure, and -) instrumentation and new detection techniques. This document gathers only the slides of the presentations

  19. Meetings on Particle Physics - Abstracts and Slides

    International Nuclear Information System (INIS)

    Hirsch, M.; Machado, P.; Bertuzzo, E.; Villanova del Moral, A.; Wingerter, A.; Lellouch, L.; Garron, N.; Portelli, A.; Vulvert, G.; Zerwas, D.; Djouadi, A.; Drieu la Rochelle, G.; Fairbairn, M.; Le Boulc'h, Q.; Dumont, B.; Da Silva, J.; Brax, P.; Weiland, C.; Gelis, F.; Mehtar-Tani, Y.; Epelbaum, T.; Meunier, E.; Dudas, E.; Jezo, T.; Urbano, A.; Smith, C.; Machet, B.; Nezri, E.; Salam, G.; Kosnik, N.; Greynat, D.; Petrov, K.

    2014-01-01

    RPP (Meetings on Particle Physics) annual meetings are aimed at gathering the theoretical particle physicists' community, providing the participants with the opportunity not only to present their research topics, but also to make contact with the latest developments in adjacent fields. RPP-2012 will have a few review talks on topics such as flavors, Higgs bosons, astro-particle physics and cosmology, heavy ions, physics beyond the standard model, and quantum chromodynamics. This document gathers the slides of the presentations, a few presentations are accompanied by an abstract.

  20. Meat, dairy, and cancer1234

    Science.gov (United States)

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

    2014-01-01

    In 2007 the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report judged that the evidence for an association between red and processed meat consumption and colorectal cancer was convincing. In addition, the effect of other animal products on cancer risk has been studied, and the WCRF/AICR report concluded that milk probably decreases the risk of colorectal cancer but diets high in calcium probably increase the risk of prostate cancer, whereas there was limited evidence for an association between milk and bladder cancer and insufficient evidence for other cancers. There are several potential mechanisms relating meat to cancer, including heterocyclic amines, polycyclic aromatic hydrocarbons, N-nitroso compounds, and heme iron. Although the evidence in favor of a link between red and processed meat and colorectal cancer is convincing, the relations with other cancers are unclear. In this review, we summarize cohort studies conducted by the National Cancer Institute on meat and dairy intake in relation to cancer since the 2007 WCRF/AICR report. We also report the findings of meta-analyses published since 2007. PMID:24847855

  1. Clostridium difficile in Retail Meats

    Centers for Disease Control (CDC) Podcasts

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

  2. High pressure processing of meat

    DEFF Research Database (Denmark)

    Grossi, Alberto; Christensen, Mette; Ertbjerg, Per

    the rheological properties of pork meat batters by inducing formation of protein gels. HP induced protein gels are suggested to be formed by high molecular weight myofibrillar protein aggregates and by peptides formed by lysosomal enzyme-induced cleavage of myofibrillar proteins. Perspectives: The data presented...

  3. Fetal programming in meat production.

    Science.gov (United States)

    Du, Min; Wang, Bo; Fu, Xing; Yang, Qiyuan; Zhu, Mei-Jun

    2015-11-01

    Nutrient fluctuations during the fetal stage affects fetal development, which has long-term impacts on the production efficiency and quality of meat. During the early development, a pool of mesenchymal progenitor cells proliferate and then diverge into either myogenic or adipogenic/fibrogenic lineages. Myogenic progenitor cells further develop into muscle fibers and satellite cells, while adipogenic/fibrogenic lineage cells develop into adipocytes, fibroblasts and resident fibro-adipogenic progenitor cells. Enhancing the proliferation and myogenic commitment of progenitor cells during fetal development enhances muscle growth and lean production in offspring. On the other hand, promoting the adipogenic differentiation of adipogenic/fibrogenic progenitor cells inside the muscle increases intramuscular adipocytes and reduces connective tissue, which improves meat marbling and tenderness. Available studies in mammalian livestock, including cattle, sheep and pigs, clearly show the link between maternal nutrition and the quantity and quality of meat production. Similarly, chicken muscle fibers develop before hatching and, thus, egg and yolk sizes and hatching temperature affect long-term growth performance and meat production of chicken. On the contrary, because fishes are able to generate new muscle fibers lifelong, the impact of early nutrition on fish growth performance is expected to be minor, which requires further studies. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Meeting the demand for meat?

    NARCIS (Netherlands)

    Yates-Doerr, E.

    2012-01-01

    Renewed fears expressed by the United Nations about worldwide population growth have coincided with international concerns about the increased consumption of meat. This article, which draws upon long-term fieldwork in the Guatemalan highlands and ongoing scientific research in the Netherlands,

  5. National congress of radiation protection - Book of presentations (slides)

    International Nuclear Information System (INIS)

    2013-06-01

    This document brings together all the available presentations (slides) of the 9. French national congress of radiation protection. The congress comprised 9 tutorial sessions and 13 ordinary sessions. The tutorial sessions covered the following topics: T1 - Fukushima accident's consequences on terrestrial environment; T2 - The efficient dose: use and limitations in the industrial and medical domains; T3 - Revision of the NFC 15-160 standard relative to radiological facilities; T4 - Medical implants and low frequency electromagnetic fields; T5 - Report from the working group on radiological zoning; T6 - Incidents in medical environment; T7 - ADR: European agreement about the international road transport of dangerous goods; T8 - Cigeo project: industrial geologic disposal facility; T9 - Dose control in medical imaging: what progress since 2010? The ordinary sessions gathered fifty-nine presentations dealing with the following subjects: 1 - effects of ionising radiations on man and ecosystems; 2 - radiation protection regulation and standards; 3 - radiation protection in incident, accident and post-accident situation; 4 - radiation protection of populations and ecosystems; 5 - Radiation protection and society; 6/11 - Radiation protection of patients; 7/8 - Eye lens irradiation and dosimetry; 9 - Non-ionising radiations; 10/12 - Radiation protection in professional environments; 13 - advances in dosimetry and metrology

  6. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage.

    Science.gov (United States)

    Wu, Wei; Yu, Qian-Qian; Fu, Yu; Tian, Xiao-Jing; Jia, Fei; Li, Xing-Min; Dai, Rui-Tong

    2016-09-16

    Searching for potential predictors of meat color is a challenging task for the meat industry. In this study, the relationship between meat color parameters and the sarcoplasmic proteome of M. longissimuss lumborum (LL) and M. psoas major (PM) from Chinese Luxi yellow cattle during post-mortem storage (0, 5, 10 and 15days) were explored with the aid of the integrated proteomics and bioinformatics approaches. Meat color attributes revealed that LL displayed better color stability than PM during storage. Furthermore, sarcoplasmic proteins of these two muscles were compared between days 5, 10, 15 and day 0. Several proteins were closely correlated with meat color attributes and they were muscle-specific and responsible for the meat color stability at different storage periods. Glycerol-3-phosphate dehydrogenase, fructose-bisphosphate aldolase A isoform, glycogen phosphorylase, peroxiredoxin-2, phosphoglucomutase-1, superoxide dismutase [Cu-Zn], heat shock cognate protein (71kDa) might serve as the candidate predictors of meat color stability during post-mortem storage. In addition, bioinformatics analyses indicated that more proteins were involved in glycolytic metabolism of LL, which contributed to better meat color stability of LL than PM. The present results could provide a proteomic insight into muscle-specific meat color stability of Chinese Luxi yellow cattle during post-mortem storage. Copyright © 2015 Elsevier B.V. All rights reserved.

  7. Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex.

    Science.gov (United States)

    Neethling, Jeannine; Muller, Magdalena; van der Rijst, Marieta; Hoffman, Louwrens C

    2018-05-01

    Springbok are harvested for meat production irrespective of farm location or sex from which the meat is derived. The present study investigated the influence of farm location (three farms containing different vegetation types) and sex on the sensory quality of springbok longissimus thoracis et lumborum muscle. The sensory profile (aroma, flavour and texture) was determined by descriptive sensory analysis, in addition to determination of the physical meat quality, proximate and fatty acid composition. Farm location had a significant influence on the sensory quality (gamey and liver-like aroma; beef, liver-like, lamb-like and herbaceous flavour; sweet taste; tenderness; residue; mealiness; Warner-Bratzler shear force; moisture, protein and intramuscular lipid content) and fatty acid content (oleic acid; α-linolenic acid; total saturated and monounsaturated fatty acids; polyunsaturated to saturated fatty acid ratio; total omega-3 polyunsaturated fatty acid; and omega-6 to omega-3 polyunsaturated fatty acid ratio) of springbok meat. Sex influenced the chemical composition of springbok meat; however, the influence on the sensory profile was minor (sweet taste; P meat and should be considered when harvesting for meat production. Sex does not have to be considered for the marketing of springbok meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Production of fungal chitosan from date wastes and its application as a biopreservative for minced meat.

    Science.gov (United States)

    Tayel, Ahmed A; Ibrahim, Sami I A; Al-Saman, Mahmoud A; Moussa, Shaaban H

    2014-08-01

    Raw and processed meat contaminated with pathogenic microorganisms is a continuing worldwide problem facing health and industry overseers. Fungal chitosan was extracted, purified and characterized from Aspergillus brasiliensis (niger) ATCC 16404 grown in date syrup (dips) and applied as a potential meat biopreservative. The main features of produced chitosan were a deacetylation degree of 81.3%, a molecular weight of 31,000Da, 96% solubility in 1% acetic acid solution and a harmonized IR-spectrum to standard commercial chitosan. The application of fungal chitosan, as a natural and safe biopreservative for minced meat, was conducted in comparison with potassium sorbate, as a commercial meat preservative. Treated meat samples with 0.02% chitosan was the least trials in microbial contents, i.e. total count, coliforms, β-glucuronidase-positive Escherichia coli, Enterobacteriaceae, yeasts and molds, Staphylococcus aureus and coagulase positive staphylococci. The antimicrobial activity of fungal chitosan was considerably greater than that of potassium sorbate or their combination at 0.01% from each. Sensory characteristics, e.g. color, odor and texture, of treated meat with chitosan, were higher than those of control and potassium sorbate treated samples. Fungal chitosan, however, could be recommended as a powerful, natural and eco-friendly alternative for meat preservation and overall quality maintenance. Copyright © 2014 Elsevier B.V. All rights reserved.

  9. Design and testing of small scale fish meat bone separator useful for fish processing.

    Science.gov (United States)

    Ali Muhammed, M; Manjunatha, N; Murthy, K Venkatesh; Bhaskar, N

    2015-06-01

    The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min(-1), which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h(-1) of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.

  10. Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing.

    Science.gov (United States)

    Inguglia, Elena S; Zhang, Zhihang; Burgess, Catherine; Kerry, Joseph P; Tiwari, Brijesh K

    2018-02-01

    The present study investigated the effect of geometric parameters of the ultrasound instrument during meat salting in order to enhance salt diffusion and salt distribution in pork meat on a lab scale. The effects of probe size (∅2.5 and 1.3cm) and of different distances between the transducer and the meat sample (0.3, 0.5, and 0.8cm) on NaCl diffusion were investigated. Changes in the moisture content and NaCl gain were used to evaluate salt distribution and diffusion in the samples, parallel and perpendicular to ultrasound propagation direction. Results showed that 0.3cm was the most efficient distance between the probe and the sample to ensure a higher salt diffusion rate. A distance of 0.5cm was however considered as a trade-off distance to ensure salt diffusion and maintenance of meat quality parameters. The enhancement of salt diffusion by ultrasound was observed to decrease with increased horizontal distance from the probe. This study is of valuable importance for meat processing industries willing to apply new technologies on a larger scale and with defined operational standards. The data suggest that the geometric parameters of ultrasound systems can have strong influence on the efficiency of ultrasonic enhancement of NaCl uptake in meat and can be a crucial element in determining salt uptake during meat processing. Copyright © 2017 Elsevier B.V. All rights reserved.

  11. Using slides to test for changes in crown defoliation assessment methods. Part I: Visual assessment of slides.

    Science.gov (United States)

    Dobbertin, Matthias; Hug, Christian; Mizoue, Nobuya

    2004-11-01

    In this study we used photographs of tree crowns to test whether the assessment methods for tree defoliation in Switzerland have changed over time. We randomly selected 24 series of slides of Norway spruce with field assessments made between 1986 and 1995. The slides were randomly arranged and assessed by three experts without prior knowledge of the year when the slide was taken or the tree number. Defoliation was assessed using the Swiss reference photo guide. Although the correlations between the field assessments and slide assessments were high (Spearman's rank correlation coefficient ranged between 0.79 and 0.83), we found significant differences between field and slide assessments (4.3 to 9% underprediction by the slide assessors) and between the slide assessments. However, no significant trends in field assessment methods could be detected. When the mean differences between field and slide assessments were subtracted, in some years, field assessors consistently underpredicted (1990, 1992) or overpredicted defoliation (1987, 1991). Defoliation tended to be overpredicted in slides taken against the light, and underpredicted for trees with more than 25% crown overlap. We conclude that slide series can be used to detect changes in assessment methods. However, potential observer bias calls for more objective methods of assessment.

  12. Unraveling the chemical identity of meat pigments.

    Science.gov (United States)

    Pegg, R B; Shahidi, F

    1997-10-01

    This review examines the chemistry of nitrite curing of meat and meat products as it relates to the development of cured meat color and provides a detailed account of how nitrite-free processed meats could be prepared using the preformed cooked cured-meat pigment (CCMP). Thus, a chemical description of meat color, both raw and cooked, and characterization of nitrosylheme pigments follows. Based on electron paramagnetic resonance (EPR), visible and infrared spectroscopic studies, evidence has been provided to support the hypothesis that the chemical structure of the preformed CCMP is identical to that of the pigment prepared in situ after thermal processing of nitrite-cured meat and is in fact a mononitrosylheme complex. An appendix, which describes the basic principles of EPR spectroscopy used in the context of this review, is attached.

  13. Effect of radiation processing on meat tenderisation

    Science.gov (United States)

    Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

  14. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

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

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

  15. Hypersonic sliding target tracking in near space

    Directory of Open Access Journals (Sweden)

    Xiang-yu Zhang

    2015-12-01

    Full Text Available To improve the tracking accuracy of hypersonic sliding target in near space, the influence of target hypersonic movement on radar detection and tracking is analyzed, and an IMM tracking algorithm is proposed based on radial velocity compensating and cancellation processing of high dynamic biases under the earth centered earth fixed (ECEF coordinate. Based on the analysis of effect of target hypersonic movement, a measurement model is constructed to reduce the filter divergence which is caused by the model mismatch. The high dynamic biases due to the target hypersonic movement are approximately compensated through radial velocity estimation to achieve the hypersonic target tracking at low systematic biases in near space. The high dynamic biases are further eliminated by the cancellation processing of different radars, in which the track association problem can be solved when the dynamic biases are low. An IMM algorithm based on constant acceleration (CA, constant turning (CT and Singer models is used to achieve the hypersonic sliding target tracking in near space. Simulation results show that the target tracking in near space can be achieved more effectively by using the proposed algorithm.

  16. Prevalence of pale, soft, and exudative (PSE condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

    Directory of Open Access Journals (Sweden)

    Deshani S. Karunanayaka

    2016-07-01

    Full Text Available Abstract Background Studies on prevalence of pale, soft, exudative (PSE condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58 or normal meat (L* ≤ 58. A total of 20 breast fillets (10 PSE and 10 normal were then analyzed for color, pH, and water holding capacity (WHC. After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P  0.05, an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05. Conclusions These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

  17. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.

    Science.gov (United States)

    Karunanayaka, Deshani S; Jayasena, Dinesh D; Jo, Cheorun

    2016-01-01

    Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P  0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

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

    DEFF Research Database (Denmark)

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

    The World Cancer Research Fund (WCRF) recommended in 2007 that consumer intake of red meat is minimized and processed meat eliminated. The recommendation was based on a systematic review of the available literature on the association between meat consumption and cancer. The recommendation...... to individuals was to ingest less than 500 grams of red meat per weeks, and very little - if anything - processed meats. In a new study, National Food Institute has assessed the nutritional consequences from living the recommendations of the WCRF, in Norway, Sweden, Finland and Denmark. The current consumption...... of meat in the Nordic countries is not far from the level WCRF has proposed on an individual level. The study also shows that it will have no significant nutritional consequences to reduce the intake of meat to the recommended, neither when it comes to red meat nor processed meat....

  19. Bioactive Compounds in Meat

    Science.gov (United States)

    Arihara, Keizo; Ohata, Motoko

    Since health-conscious consumers have made functional foods the leading trends in the food industry, efforts have been taken in many countries to develop new functional foods and to establish regulations for functional foods (Arihara, 2004; Dentali, 2002; Eve, 2000; Hutt, 2000). For example, in 1991, the concept of foods for specified health use (FOSHU) was established by the Japanese Ministry of Health and Welfare (Arihara, 2004, 2006b). FOSHU are foods that, based on the knowledge of the relationship between foods or food components and health, are expected to have certain health benefits and have been licensed to bear the label claiming that a person using them may expect to obtain that health use through the consumption of these foods. As of June 2008, 786 FOSHU products have been approved in Japan.

  20. Optical Sensing of Polarization States Changes in Meat due to the Ageing

    Science.gov (United States)

    Tománek, Pavel; Mikláš, Jan; Abubaker, Hamed Mohamed; Grmela, Lubomír

    2010-11-01

    Food materials or biological materials display large compositional variations, inhomogeneities, and anisotropic structures. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light, therefore Mie scattering of transmitted and reflected light occurs and different polarization states arise. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. The minor importance is still given to the food quality control and inspection during processing operations or storing conditions. The paper presents a quite simple optical method allowing measure the freshness or ageing of products. The principle is to study temporal characteristics of polarization states of forward or backward scattered laser light in the samples in function of meat ageing.

  1. Of Meat and Men: Sex Differences in Implicit and Explicit Attitudes Toward Meat

    Directory of Open Access Journals (Sweden)

    Hamish J. Love

    2018-04-01

    Full Text Available Modern attitudes to meat in both men and women reflect a strong meat-masculinity association. Sex differences in the relationship between meat and masculinity have not been previously explored. In the current study we used two IATs (implicit association tasks, a visual search task, and a questionnaire to measure implicit and explicit attitudes toward meat in men and women. Men exhibited stronger implicit associations between meat and healthiness than did women, but both sexes associated meat more strongly with ‘healthy’ than ‘unhealthy’ concepts. As ‘healthy’ was operationalized in the current study using terms such as “virile” and “powerful,” this suggests that a meat-strength/power association may mediate the meat-masculinity link readily observed across western cultures. The sex difference was not related to explicit attitudes to meat, nor was it attributable to a variety of other factors, such as a generally more positive disposition toward meat in men than women. Men also exhibited an attention bias toward meats, compared to non-meat foods, while females exhibited more caution when searching for non-meat foods, compared to meat. These biases were not related to implicit attitudes, but did tend to increase with increasing hunger levels. Potential ultimate explanations for these differences, including sex differences in bio-physiological needs and receptivity to social signals are discussed.

  2. Adaptive Sliding Mode Observer for a Class of Systems

    OpenAIRE

    D.Elleuch; T.Damak

    2010-01-01

    In this paper, the performance of two adaptive observers applied to interconnected systems is studied. The nonlinearity of systems can be written in a fractional form. The first adaptive observer is an adaptive sliding mode observer for a Lipchitz nonlinear system and the second one is an adaptive sliding mode observer having a filtered error as a sliding surface. After comparing their performances throughout the inverted pendulum mounted on a car system, it was shown tha...

  3. Sensorless Sliding Mode Vector Control of Induction Motor Drives

    OpenAIRE

    Gouichiche Abdelmadjid; Boucherit Mohamed Seghir; Safa Ahmed; Messlem Youcef

    2012-01-01

    In this paper we present the design of sliding mode controllers for sensorless field oriented control of induction motor. In order to improve the performance of controllers, the motor speed is controlled by sliding mode regulator with integral sliding surface. The estimated rotor speed used in speed feedback loop is calculated by an adaptive observer based on MRAS (model reference adaptive system) technique .the validity of the proposed scheme is demonstrated by experimental results.

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

    LENUS (Irish Health Repository)

    O'Mahony, P J

    2013-06-01

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

  5. Cadmium in the meat and organs of slaughtered animals

    Energy Technology Data Exchange (ETDEWEB)

    Kreuzer, W.; Sansoni, B.; Kracke, W.; Wissmath, P.

    1975-03-01

    The cadmium content of the meat, liver and kidneys of 150 cattle was determined, and in the case of 6 cattle, that of the spleen also. This was done to find out the natural cadmium content of the meat and organs of cattle with a view to laying down limits for the cadmium content of foods, and also to determine whether age, breed, sex, management, feeding or season of the year have any effect on the distribution of cadmium in cattle. 141 animals came from a mainly agricultural region with little traffic or industry in the Swabian/Bavarian foothills of the Alps, while 9 animals came from the Weser marshes near Nordenham. Samples were taken from July 1972 to March 1974. 200 g meat (Mm. adductores), the liver and the kidneys were taken from the carcass of each animal, and in some cases the spleen also was removed. Each 100 g sample was ashed wet with H/sub 2/O/sub 2/, the cadmium was concentrated by precipitation, separated and determined from a dilute nitric acid solution by flameless atomic absorption in a graphite tube. In view of the results obtained with normally slaughtered cattle from an industrial region and from a country area where there is little traffic, it is recommended that the limit of 0.5 ppm cadmium in organs, which is at present under discussion in the German Federal Republic, should be reconsidered as regards kidneys. 92 references.

  6. Organic beef production by Maremmana breed: qualitative meat characteristics

    OpenAIRE

    Mele, Prof. Marcello; Morbidini, Prof. Luciano; Cozza, Dr. Francesca; Pauselli, Prof. Mariano; Pollicardo, Dr. Alice

    2008-01-01

    Meat quality of Maremmana young bulls and steers was evaluated during three consecutive years, according to an extension service experimental program. Cooking loss values of meat samples were lower in meat from steers, whereas shear force values were higher. Meat from steers was darker than meat from young bulls, as a consequence of a low level of Lightness and a high level of Chroma. Meat chemical composition showed a higher content of intramuscular fat in steer meat, which showed also a low...

  7. Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat.

    Science.gov (United States)

    Rymer, Caroline; Givens, D Ian

    2010-08-15

    Enriching poultry meat with long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) can increase low population intakes of LC n-3 PUFA, but fishy taints can spoil reheated meat. This experiment determined the effect of different amounts of LC n-3 PUFA and vitamin E in the broiler diet on the fatty acid composition and sensory characteristics of the breast meat. Ross 308 broilers (120) were randomly allocated to one of five treatments from 21 to 42 days of age. Diets contained (g kg(-1)) 0, 9 or 18 LC n-3 PUFA (0LC, 9LC, 18LC), and 100, 150 or 200 mg LD-alpha-tocopherol acetate kg(-1) (E). The five diets were 0LC100E, 9LC100E, 18LC100E, 18LC150E, 18LC200E, with four pens per diet, except 18LC100E (eight pens). Breast meat was analysed for fatty acids (uncooked) and sensory analysis by R-index (reheated). LC n-3 PUFA content (mg kg(-1) meat) was 514 (0LC100E) and 2236 (9LC and 18LC). Compared with 0LC100E, meat from 18LC100E and 18LC150E tasted significantly different, while 23% of panellists detected fishy taints in 9LC100E and 18LC200E. Chicken meat can be enriched with nutritionally meaningful amounts of LC n-3 PUFA, but > 100 mg dl-alpha-tocopherol acetate kg(-1) broiler diet is needed to protect reheated meat from oxidative deterioration. Copyright (c) 2010 Society of Chemical Industry.

  8. Control of salmonella in meat and meat products by irradiation

    International Nuclear Information System (INIS)

    Dempster, J.F.

    1985-01-01

    This paper highlights the importance of food irradiation in the protection of the public against food poisoning from eating meat or meat products contaminated with salmonella. Salmonella infections are increasing at an alarming rate (2000 in 1952 to 12000 reported cases in 1982 in England and Wales alone). Dr. Dempster reports that 50% of the chicken carcasses examined by workers in America were found to be salmonella contaminated. Use of irradiation in conjunction with mild refrigeration can extend the shelf-life of vacuum packed chicken by a factor of three. Important legislation now under discussion in the U.S.A. is likely to extend the applicability of food irradiation rapidly in the near future

  9. Was the Scanner Calibration Slide used for its intended purpose?

    Directory of Open Access Journals (Sweden)

    Zong Yaping

    2011-04-01

    Full Text Available Abstract In the article, Scanner calibration revisited, BMC Bioinformatics 2010, 11:361, Dr. Pozhitkov used the Scanner Calibration Slide, a key product of Full Moon BioSystems to generate data in his study of microarray scanner PMT response and proposed a mathematic model for PMT response 1. In the end, the author concluded that "Full Moon BioSystems calibration slides are inadequate for performing calibration," and recommended "against using these slides." We found these conclusions are seriously flawed and misleading, and his recommendation against using the Scanner Calibration Slide was not properly supported.

  10. Slide less pathology”: Fairy tale or reality?

    Science.gov (United States)

    Indu, M; Rathy, R; Binu, MP

    2016-01-01

    Pathology practice is significantly advanced in various frontiers. Therefore, “slide less digital” pathology will not be a mere imagination in near future. Digitalization of histopathological slides (whole slide imaging [WSI]) is possible with the help of whole slide scanner. The WSI has a positive impact not only in routine practice but also in research field, medical education and bioindustry. Even if digital pathology has definitive advantages, its widespread use is not yet possible. As it is an upcoming technology in our field, this article is aimed to discussessential aspects of WSI. PMID:27601824

  11. Second order sliding mode control for a quadrotor UAV.

    Science.gov (United States)

    Zheng, En-Hui; Xiong, Jing-Jing; Luo, Ji-Liang

    2014-07-01

    A method based on second order sliding mode control (2-SMC) is proposed to design controllers for a small quadrotor UAV. For the switching sliding manifold design, the selection of the coefficients of the switching sliding manifold is in general a sophisticated issue because the coefficients are nonlinear. In this work, in order to perform the position and attitude tracking control of the quadrotor perfectly, the dynamical model of the quadrotor is divided into two subsystems, i.e., a fully actuated subsystem and an underactuated subsystem. For the former, a sliding manifold is defined by combining the position and velocity tracking errors of one state variable, i.e., the sliding manifold has two coefficients. For the latter, a sliding manifold is constructed via a linear combination of position and velocity tracking errors of two state variables, i.e., the sliding manifold has four coefficients. In order to further obtain the nonlinear coefficients of the sliding manifold, Hurwitz stability analysis is used to the solving process. In addition, the flight controllers are derived by using Lyapunov theory, which guarantees that all system state trajectories reach and stay on the sliding surfaces. Extensive simulation results are given to illustrate the effectiveness of the proposed control method. Copyright © 2014 ISA. Published by Elsevier Ltd. All rights reserved.

  12. Expected sliding distance of vertical slit caisson breakwater

    Science.gov (United States)

    Kim, Dong Hyawn

    2017-06-01

    Evaluating the expected sliding distance of a vertical slit caisson breakwater is proposed. Time history for the wave load to a vertical slit caisson is made. It consists of two impulsive wave pressures followed by a smooth sinusoidal pressure. In the numerical analysis, the sliding distance for an attack of single wave was shown and the expected sliding distance during 50 years was also presented. Those results were compared with a vertical front caisson breakwater without slit. It was concluded that the sliding distance of a vertical slit caisson may be over-estimated if the wave pressure on the caisson is evaluated without considering vertical slit.

  13. The experiment research of the friction sliding isolation structure

    Science.gov (United States)

    Zhang, Shirong; Li, Jiangle; Wang, Sheliang

    2018-04-01

    This paper investigated the theory of the friction sliding isolation structure, The M0S2 solid lubricant was adopted as isolation bearing friction materials, and a new sliding isolation bearing was designed and made. The formula of the friction factor and the compression stress was proposed. The feasibility of the material MoS2 used as the coating material in a friction sliding isolation system was tested on the 5 layers concrete frame model. Two application experiment conditions were presented. The results of the experiment research indicated that the friction sliding isolation technology have a good damping effect.

  14. Microbiological quality of poultry meat: a review

    Directory of Open Access Journals (Sweden)

    GC Mead

    2004-09-01

    Full Text Available Poultry meat can be contaminated with a variety of microorganisms, including those capable of spoiling the product during chill storage, and certain foodborne pathogens. Human illness may follow from handling of raw meat, undercooking or mishandling of the cooked product. While Salmonella and Campylobacter spp. remain the organisms of greatest global concern in this respect, others present include the more recently reported Arcobacter and Helicobacter spp. and, occasionally, verotoxigenic Escherichia coli. Also considered here is the growing problem of antimicrobial resistance among poultry-associated pathogens. Because of the need for a systematic and universally applicable approach to food safety control, the Hazard Analysis Critical Control Point (HACCP concept is increasingly being introduced into the Poultry Industry, and Quantitative Risk Assessment (QRA is being applied to microbial hazards. Among a number of completed and on-going studies on QRA are those undertaken by FAO/WHO on Salmonella and Campylobacter in broilers. In the case of Campylobacter, however, any QRA must assume at present that all strains have the same pathogenic potential for humans and comparable survival capabilities, even though this is unlikely to be the case. Implementation of the HACCP system in poultry processing plants addresses zoonotic agents that are not detectable by conventional meat inspection procedures and can help to control contamination of carcasses with spoilage organisms. The system brings obvious benefits in optimising plant hygiene, ensuring compliance with legislation and providing evidence of 'due diligence' on the part of the processor. It is now being applied globally in two different situations: in one, such as that occurring in the USA, carcass contamination is clearly reduced as carcasses pass through the process and are finally chilled in super-chlorinated water. There is also the option to use a chemical-rinse treatment for further

  15. Immunofluorescence detection of milk protein in meat products

    Directory of Open Access Journals (Sweden)

    Michaela Petrášová

    2015-05-01

    Full Text Available Nowadays there are various vegetable protein additives intended for the manufacture of meat products in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. The most common vegetable additives include various types of flour, starch, fiber and plant protein. Among animal proteins, the most commonly used are plasma, collagen or milk protein. Milk protein is added to meat products due to its functional properties, such as emulsifying fats, improving the holding capacity of meat, improving juiciness, gel-forming capacity and affecting the taste of the product. Usage of these proteins, however, is currently limited by the effective legislation, not only in order to prevent consumer deception, but also because of their potential impact on consumers' health of. Thus, this issue has received considerable attention not only in the Czech Republic, but also globally. The main risk is the impossibility of selecting a suitable foodstuff for individuals with potential allergic reactions. The only option for allergic consumers to protect themselves is to strictly exclude the given allergen from their diet. Although the number of studies dealing with the reduction or loss of allergenicity is increasing, yet these practices are not common. Most of the population suffering from food allergies is thus still dependent on strict exclusion of foodstuffs causing adverse allergic reactions from their diet. Detection of allergens in foodstuffs is unfortunately quite difficult due to the fact that they occur in trace amounts and are often masked by different parts of the foodstuff. This research dealt with the detection of milk protein in meat products purchased in the market network of the Czech Republic, whereas declaration given by the manufacturer on the packaging for the small meat products purchased from the market was used to verify the detection of milk protein by the immunofluorescence method. 20 products were

  16. Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.

    Science.gov (United States)

    Hathwar, Swapna C; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2012-12-01

    Awareness of health and nutrition has led to the development of "functional foods" which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.

  17. A comparison of risk assessments on Campylobacter in broiler meat

    DEFF Research Database (Denmark)

    Nauta, Maarten; Hill, Andy; Rosenquist, Hanne

    2009-01-01

    In recent years. several quantitative risk assessments for Campylobacter in broiler meat have been developed to support risk managers in controlling this pathogen. The models encompass some or all of the consecutive stages in the broiler meat production chain: primary production, industrial...... of slaughter, the prevalence is most likely to be either very low (95%). In evaluating control strategies, all models find a negligible effect of logistic slaughter, the separate processing of positive and negative flocks. Also, all risk assessments conclude that the most effective intervention measures aim...... processing, consumer food preparation,and the close-response relationship. The modelling approaches vary between the models, and this has supported the progress of risk assessment as a research discipline. The risk assessments are not only used to assess the human incidence of campylobacteriosis due...

  18. Numerical Modelling of Tsunami Generated by Deformable Submarine Slides: Parameterisation of Slide Dynamics for Coupling to Tsunami Propagation Model

    Science.gov (United States)

    Smith, R. C.; Collins, G. S.; Hill, J.; Piggott, M. D.; Mouradian, S. L.

    2015-12-01

    Numerical modelling informs risk assessment of tsunami generated by submarine slides; however, for large-scale slides modelling can be complex and computationally challenging. Many previous numerical studies have approximated slides as rigid blocks that moved according to prescribed motion. However, wave characteristics are strongly dependent on the motion of the slide and previous work has recommended that more accurate representation of slide dynamics is needed. We have used the finite-element, adaptive-mesh CFD model Fluidity, to perform multi-material simulations of deformable submarine slide-generated waves at real world scales for a 2D scenario in the Gulf of Mexico. Our high-resolution approach represents slide dynamics with good accuracy, compared to other numerical simulations of this scenario, but precludes tracking of wave propagation over large distances. To enable efficient modelling of further propagation of the waves, we investigate an approach to extract information about the slide evolution from our multi-material simulations in order to drive a single-layer wave propagation model, also using Fluidity, which is much less computationally expensive. The extracted submarine slide geometry and position as a function of time are parameterised using simple polynomial functions. The polynomial functions are used to inform a prescribed velocity boundary condition in a single-layer simulation, mimicking the effect the submarine slide motion has on the water column. The approach is verified by successful comparison of wave generation in the single-layer model with that recorded in the multi-material, multi-layer simulations. We then extend this approach to 3D for further validation of this methodology (using the Gulf of Mexico scenario proposed by Horrillo et al., 2013) and to consider the effect of lateral spreading. This methodology is then used to simulate a series of hypothetical submarine slide events in the Arctic Ocean (based on evidence of historic

  19. Control of human pathogenic Yersinia enterocolitica in minced meat: Comparative analysis of different interventions using a risk assessment approach

    DEFF Research Database (Denmark)

    Van Damme, I.; De Zutter, L.; Jacxsens, L.

    2017-01-01

    . enterocolitica in minced meat produced in industrial meat processing plants. The model described the production of minced pork starting from the contamination of pig carcasses with pathogenic Y. enterocolitica just before chilling. The endpoints of the assessment were (i) the proportion of 0.5 kg minced meat packages...... contamination and different decontamination procedures of carcasses have an important effect on the proportion of highly contaminated minced meat packages at the end of storage. The addition of pork cheeks and minimal quantities of tonsillar tissue into minced meat also had a large effect on the endpoint......This study aimed to evaluate the effect of different processing scenarios along the farm-to-fork chain on the contamination of minced pork with human pathogenic Y. enterocolitica. A modular process risk model (MPRM) was used to perform the assessment of the concentrations of pathogenic Y...

  20. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review.

    Science.gov (United States)

    Kerry, J P; O'Grady, M N; Hogan, S A

    2006-09-01

    Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the incorporation of additives into packaging systems with the aim of maintaining or extending meat product quality and shelf-life. Active packaging systems discussed include oxygen scavengers, carbon dioxide scavengers and emitters, moisture control agents and anti-microbial packaging technologies. Intelligent packaging systems are those that monitor the condition of packaged foods to give information regarding the quality of the packaged food during transport and storage. The potential of sensor technologies, indicators (including integrity, freshness and time-temperature (TTI) indicators) and radio frequency identification (RFID) are evaluated for potential use in meat and meat products. Recognition of the benefits of active and intelligent packaging technologies by the food industry, development of economically viable packaging systems and increased consumer acceptance is necessary for commercial realisation of these packaging technologies.

  1. Study on physico-chemical properties of emulsion type sausage produced with aqueous extract of Biarum carduchcorum tenderizied meat

    Directory of Open Access Journals (Sweden)

    M. Raeisi

    2017-05-01

    Full Text Available In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract of Biarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat were tenderized by 100 and 150 enzyme units/ kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI, stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P

  2. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products.

    Science.gov (United States)

    Hygreeva, Desugari; Pandey, M C; Radhakrishna, K

    2014-09-01

    Growing concern about diet and health has led to development of healthier food products. In general consumer perception towards the intake of meat and meat products is unhealthy because it may increase the risk of diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant components including vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Influence of normal loads and sliding velocities on friction properties of engineering plastics sliding against rough counterfaces

    International Nuclear Information System (INIS)

    Nuruzzaman, D M; Chowdhury, M A; Rahaman, M L; Oumer, A N

    2016-01-01

    Friction properties of plastic materials are very important under dry sliding contact conditions for bearing applications. In the present research, friction properties of engineering plastics such as polytetrafluoroethylene (PTFE) and nylon are investigated under dry sliding contact conditions. In the experiments, PTFE and nylon slide against different rough counterfaces such as mild steel and stainless steel 316 (SS 316). Frictional tests are carried out at low loads 5, 7.5 and 10 N, low sliding velocities 0.5, 0.75 and 1 m/s and relative humidity 70%. The obtained results reveal that friction coefficient of PTFE increases with the increase in normal loads and sliding velocities within the observed range. On the other hand, frictional values of nylon decrease with the increase in normal loads and sliding velocities. It is observed that in general, these polymers show higher frictional values when sliding against SS 316 rather than mild steel. During running-in process, friction coefficient of PTFE and nylon steadily increases with the increase in rubbing time and after certain duration of rubbing, it remains at steady level. At identical operating conditions, the frictional values are significantly different depending on normal load, sliding velocity and material pair. It is also observed that in general, the influence of normal load on the friction properties of PTFE and nylon is greater than that of sliding velocity. (paper)

  4. Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

    Science.gov (United States)

    Zanello, Pier Paolo; Sforza, Stefano; Dossena, Arnaldo; Lambertini, Francesca; Bottesini, Chiara; Nikolaev, Ilya V; Koroleva, Olga; Ciociola, Tecla; Magliani, Walter; Conti, Stefania; Polonelli, Luciano

    2014-02-01

    This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.

  5. Simulations of atomic-scale sliding friction

    DEFF Research Database (Denmark)

    Sørensen, Mads Reinholdt; Jacobsen, Karsten Wedel; Stoltze, Per

    1996-01-01

    Simulation studies of atomic-scale sliding friction have been performed for a number of tip-surface and surface-surface contacts consisting of copper atoms. Both geometrically very simple tip-surface structures and more realistic interface necks formed by simulated annealing have been studied....... Kinetic friction is observed to be caused by atomic-scale Stick and slip which occurs by nucleation and subsequent motion of dislocations preferably between close-packed {111} planes. Stick and slip seems ro occur in different situations. For single crystalline contacts without grain boundaries...... pinning of atoms near the boundary of the interface and is therefore more easily observed for smaller contacts. Depending on crystal orientation and load, frictional wear can also be seen in the simulations. In particular, for the annealed interface-necks which model contacts created by scanning tunneling...

  6. Instability of the sliding Luttinger liquid

    Science.gov (United States)

    Fleurov, V.; Kagalovsky, V.; Lerner, I. V.; Yurkevich, I. V.

    2018-05-01

    We revise a phase diagram for the sliding Luttinger liquid (SLL) of coupled one-dimensional quantum wires packed in two- or three-dimensional arrays in the absence of a magnetic field. We analyse whether physically justifiable (reasonable) inter-wire interactions, i.e. either the screened Coulomb or ‘Coulomb-blockade’ type interactions, stabilise the SLL phase. Calculating the scaling dimensions of the most relevant perturbations (the inter-wire single-particle hybridisation, charge-density wave, and superconducting inter-wire couplings), we find that their combination always destroys the SLL phase for the repulsive intra-wire interaction. However, suppressing the inter-wire tunnelling of repulsive fermions (when the charge-density wave is the only remaining perturbation), one can observe a stability region emerging due to the inter-wire forward scattering interaction.

  7. Robust Sliding Mode Control for Tokamaks

    Directory of Open Access Journals (Sweden)

    I. Garrido

    2012-01-01

    Full Text Available Nuclear fusion has arisen as an alternative energy to avoid carbon dioxide emissions, being the tokamak a promising nuclear fusion reactor that uses a magnetic field to confine plasma in the shape of a torus. However, different kinds of magnetohydrodynamic instabilities may affect tokamak plasma equilibrium, causing severe reduction of particle confinement and leading to plasma disruptions. In this sense, numerous efforts and resources have been devoted to seeking solutions for the different plasma control problems so as to avoid energy confinement time decrements in these devices. In particular, since the growth rate of the vertical instability increases with the internal inductance, lowering the internal inductance is a fundamental issue to address for the elongated plasmas employed within the advanced tokamaks currently under development. In this sense, this paper introduces a lumped parameter numerical model of the tokamak in order to design a novel robust sliding mode controller for the internal inductance using the transformer primary coil as actuator.

  8. 23. Blois meeting 2011- Slides and abstracts

    International Nuclear Information System (INIS)

    Grannis, P.; LeCompte, T.J.; Godbole, R.; Silk, J.; Glover, N.; Verzocchi, M.; Punzi, G.; Maltoni, F.; Narain, M.; Golutvin, A.; Swanson, E.; Iijima, T.; Loizides, C.; Salgado, C.; Oz, Y.; Buchmueller, O.; Pomarol, A.; Taffard, A.; Myers, S.; Lisi, E.; Lindner, M.; Pascoli, S.; Lunardini, C.; Terning, J.; Horava, P.; Gomez, C.; Oberlack, U.; Gunion, J.; Patanchon, G.; Kowalski, M.; Binetruy, P.; Rezzolla, L.; Barsuglia, M.; Montaruli, T.; Sigl, G.; Lykken, J.; Tsybychev, D.; Blanc, F.; Yusa, Yosuke; Oakes, L.; Deschamps, O.; Kolomensky, Y.; Etzion, E.; Espagnon, B.; Niebuhr, C.; Grebenyuk, J.; Blessing, S.; Saoulidou, L.; Bifani, S.; Benhabib, L.; Piskunova, O.; Santel, D.; Fulsom, B.; Zhong, Bin; Tian, Haolai; Fantechi, R.; Daskalakis, G.; Marrouche, J.; Ubiali, M.; Petroff, P.; Bernhard, R.; Kuehn, S.; Aharrouche, M.; Jorda Lope, C.; Sorin, V.; Venturi, N.; Zaro, M.; Desai, Satish; Yu, Geum Bong; Elmsheuser, J.; Botta, C.; Couderc, F.; Rauch, M.; Lister, A.; Saleem, M.; Aldaya Martin, M.; Takeuchi, M.; Soustruznik, K.; Rao, Kanishka; Moreau, G.; Janicsko, J.; Garrido, X.; Mueller, T.; Mehdiyev, R.; Zimmerman, E.; Li, T.; Raselli, G.L.; Bellerive, A.; Manecki, S.M.; Studenikin, A.; Lamblin, J.; Censier, B.; Cooley, J.; Moulin, E.; Baldini, L.; Carmona-Benitez, C.; Tytgat, M.; Faldowski, A.; Rao, Soumya; Serra, J.; Neiman, Y.; Novikov, V.; De Aquino, P.; Vazquez-Jauregui, E.; Canonica, L.; Cattaneo, P.; Gruenendahl, S.; Widl, E.E.; Cote, D.; Falkowski, A.; Torre, R.; Vidal, M.; De Guio, F.; Cuhadar, Donszelmann; Colin, P.; Komin, Nukri; Palioselitis, D.; Baret, B.; Toscano, S.; Roth, M.; Deligny, O.; Guy, Julien; Chotard, N.; Rapetti, D.; Lychkovskiy, O.; Staggs, S.; Wehus, I.C.

    2013-01-01

    This conference on 'Particle Physics and Cosmology' will emphasize the increasing interplay between high energy accelerator based physics and cosmology. The meeting will be articulated around the results and their impact on current theories from the 3 major new experimental and observational facilities which are coming on line or have recently been commissioned: the Large Hadron Collider at CERN, the Planck satellite, and the Herschel satellite. The topics will include: -) the Standard Model in particle physics, in new data and analyses, -) the search for the Higgs boson, -) theories of and searches for physics beyond the Standard Model, -) heavy flavour physics, -) neutrino physics (astrophysical and laboratory), -) dark matter, dark energy and recent advances in cosmology. This document gathers the program, the slides and some abstracts of the presentations

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

    Science.gov (United States)

    Domingo, José L

    2017-09-01

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

  10. Screening and dotting virtual slides: A new challenge for cytotechnologists

    Directory of Open Access Journals (Sweden)

    Walid E Khalbuss

    2013-01-01

    Full Text Available Digital images are increasingly being used in cytopathology. Whole-slide imaging (WSI is a digital imaging modality that uses computerized technology to scan and convert entire cytology glass slides into digital images that can be viewed on a digital display using the image viewer software. Digital image acquisition of cytology glass slides has improved significantly over the years due to the use of liquid-based preparations and advances in WSI scanning technology such as automatic multipoint pre-scan focus technology or z-stack scanning technology. Screening cytotechnologists are responsible for every cell that is present on an imaged slide. One of the challenges users have to overcome is to establish a technique to review systematically the entire imaged slide and to dot selected abnormal or significant findings. The scope of this article is to review the current user interface technology available for virtual slide navigation when screening digital slides in cytology. WSI scanner vendors provide tools, built into the image viewer software that allow for a more systematic navigation of the virtual slides, such as auto-panning, keyboard-controlled slide navigation and track map. Annotation tools can improve communication between the screener and the final reviewer or can be used for education. The tracking functionality allows recording of the WSI navigation process and provides a mechanism for confirmation of slide coverage by the screening cytotechnologist as well as a useful tool for quality assurance. As the WSI technology matures, additional features and tools to support navigation of a cytology virtual slide are anticipated.

  11. A guide on the possibilities of increasing energy efficiency in the meat, poultry, beverage and milk processing industries; Guide sur les possibilites d'accroitre l'efficacite energetique dans l'industrie de la transformation des viandes et volailles, des boissons et de la transformation du lait

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-08-01

    This guide describes the potential for improving the energy effectiveness in Canada's agri-food sector. The food and beverage sector is the second most important manufacturing sector in Canada. Since 1998, it has ranked as the highest employer in Quebec. The sector consumed 29,050 GWh of electricity in 1998, with greenhouse gas emissions in the order of 3,800 kilo tonnes. This report referred specifically to energy efficiency measures that can be adopted for meat and poultry processing, beverage and beer production, and milk processing. It also described some aspects of water management, which is closely associated with energy use in the agri-food sector which relies heavily on hot water. Some promising innovations that can lead to energy savings include membrane filtration, cold pasteurization, heat pumps, and mechanical vapour re-compression. Energy savings can also be achieved through innovative heat transfer methods such as infrared, microwave, and heat induction. refs., tabs., figs.

  12. Meat-based enteral nutrition

    Science.gov (United States)

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

    2017-09-01

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

  13. Triaxial slide-hold-slide shear experiment of sedimentary rock under drain condition

    International Nuclear Information System (INIS)

    Kishida, Kiyoshi; Yano, Takao; Elsworth, Derek; Yasuhara, Hideaki; Nakashima, Shinichiro

    2011-01-01

    When discussing the mechanical and hydro-mechanical properties of rock masses under the long-term holding, the variation of rock structure and the change of shear band condition should be discussed in considering the effect of thermal and chemical influences. In this research, the triaxial shear experiment under drain condition was conducted through sedimentary rock, and in the residual stress state, the slide-hold-slide processes were applied to these triaxial experiments. The experiments were carried out in 3 kinds of confining conditions and 2 kinds of thermal conditions. Consequently, the healing phenomena can be observed and the shear strength recovery is also confirmed in process of the holding time. (author)

  14. The Ethics of Producing In Vitro Meat.

    Science.gov (United States)

    Schaefer, G Owen; Savulescu, Julian

    2014-05-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, either to nature or to animals; 2) it will reduce the number of happy animals in the world; and 3) it will open the door to cannibalism. While each objection has some attraction, we ultimately find that all can be overcome. The upshot is that in vitro meat production is generally permissible and, especially for ethical vegetarians, worth promoting.

  15. Meat and colo-rectal cancer.

    Science.gov (United States)

    Hill, M J

    1999-05-01

    In early epidemiological studies of diet and cancer the stress was on the search for causal factors. Population (ecological) studies tended to show a strong correlation between meat intake, particularly red meat, and the risk of colo-rectal cancer. They also tended to show meat to be strongly inversely correlated with cancers of the stomach and oesophagus and liver. Early case-control studies tended to support the postulated role for red meat in colo-rectal carcinogenesis, although more recent case-control studies, particularly those from Europe, have tended to show no relationship. The cohort studies in general failed to detect any relationship between meat intake and colo-rectal cancer risk. The available evidence points to the intake of protective factors such as vegetables and whole-grain cereals being the main determinants of colo-rectal cancer risk, with meat intake only coincidentally related.

  16. Introducing the new meat. Problems and prospects

    Directory of Open Access Journals (Sweden)

    Stellan Welin

    2013-05-01

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

  17. A Simple Measurement of the Sliding Friction Coefficient

    Science.gov (United States)

    Gratton, Luigi M.; Defrancesco, Silvia

    2006-01-01

    We present a simple computer-aided experiment for investigating Coulomb's law of sliding friction in a classroom. It provides a way of testing the possible dependence of the friction coefficient on various parameters, such as types of materials, normal force, apparent area of contact and sliding velocity.

  18. Optimizing Student Learning: Examining the Use of Presentation Slides

    Science.gov (United States)

    Strauss, Judy; Corrigan, Hope; Hofacker, Charles F.

    2011-01-01

    Sensory overload and split attention result in reduced learning when instructors read slides with bullet points and complex graphs during a lecture. Conversely, slides containing relevant visual elements, when accompanied by instructor narration, use both the visual and verbal channels of a student's working memory, thus improving the chances of…

  19. A Transformational Approach to Slip-Slide Factoring

    Science.gov (United States)

    Steckroth, Jeffrey

    2015-01-01

    In this "Delving Deeper" article, the author introduces the slip-slide method for solving Algebra 1 mathematics problems. This article compares the traditional method approach of trial and error to the slip-slide method of factoring. Tools that used to be taken for granted now make it possible to investigate relationships visually,…

  20. Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

    Directory of Open Access Journals (Sweden)

    Juni Sumarmono

    2010-01-01

    Full Text Available Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group of treatments; one batch was treated with iced tap water (M1, one batch with 0.1% NaCl solution (M2, one batch with 0.5% NaHCO3 solution (M3, and one batch was left as is as control (M4. Variables measured were water holding capacity (WHC, pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water than control (M4, whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is. Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat, emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion, and cooking recovery (%. The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12

  1. Droplet ejection and sliding on a flapping film

    Directory of Open Access Journals (Sweden)

    Xi Chen

    2017-03-01

    Full Text Available Water recovery and subsequent reuse are required for human consumption as well as industrial, and agriculture applications. Moist air streams, such as cooling tower plumes and fog, represent opportunities for water harvesting. In this work, we investigate a flapping mechanism to increase droplet shedding on thin, hydrophobic films for two vibrational cases (e.g., ± 9 mm and 11 Hz; ± 2 mm and 100 Hz. Two main mechanisms removed water droplets from the flapping film: vibrational-induced coalescence/sliding and droplet ejection from the surface. Vibrations mobilized droplets on the flapping film, increasing the probability of coalescence with neighboring droplets leading to faster droplet growth. Droplet departure sizes of 1–2 mm were observed for flapping films, compared to 3–4 mm on stationary films, which solely relied on gravity for droplet removal. Additionally, flapping films exhibited lower percentage area coverage by water after a few seconds. The second removal mechanism, droplet ejection was analyzed with respect to surface wave formation and inertia. Smaller droplets (e.g., 1-mm diameter were ejected at a higher frequency which is associated with a higher acceleration. Kinetic energy of the water was the largest contributor to energy required to flap the film, and low energy inputs (i.e., 3.3 W/m2 were possible. Additionally, self-flapping films could enable novel water collection and condensation with minimal energy input.

  2. Flavour Chemistry of Chicken Meat: A Review

    OpenAIRE

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds res...

  3. MEAT GOAT DEMOGRAPHICS AND NICHE MARKETING

    OpenAIRE

    Jeffrey Fisher; Richard Stock; David A. Mangione; Larry A. Nye

    2009-01-01

    Six focus groups were conducted with each having ten people who attend different Islamic Centers in Ohio. The objective of the focus groups was to understand Halal meat purchase patterns and consumption patterns of the Moslem population with special attention to goat. The Ohio State University Extension personnel are utilizing these results to work with meat goat producers to understand and meet the requirements of the Halal meat market.  Participants discussed the Zabiha approach to slaught...

  4. Uranium's slide - and the long haul back

    International Nuclear Information System (INIS)

    Pavitt, E.

    1982-01-01

    This paper gives a detailed account of the origin and development of the SA uranium industry. Mr. Pavitt dealt with the present state of the nuclear-power industry (a matter of concern to major uranium producers of the world) and their applications, their usefullness and public opinion towards nuclear weapons

  5. Influence of salt on lipid oxidation in meat and seafood products: A review.

    Science.gov (United States)

    Mariutti, Lilian R B; Bragagnolo, Neura

    2017-04-01

    Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes responsible for flavor development. On the other hand, salt added in meat and seafood can favor lipid oxidation, which is one of the main responsibles for quality losses in the food industry. In this review, the main mechanisms of fatty acids and cholesterol oxidation are described as well as the influence of salt on lipid oxidation in meat and seafood. Besides, the possible mechanisms of the pro-oxidant action of sodium chloride are presented and potential solutions to inhibit the salt action in lipid oxidation and decrease the salt content in food are discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat

    OpenAIRE

    Jönsson, Erik

    2016-01-01

    Today, in vitro (Latin: in glass) meat researchers strive to overhaul meat production technologies by producing meat outside animal bodies, primarily by culturing cells. In the process, meat should become healthier, more environmentally friendly and kinder to animals. In this article, I scrutinize (and problematize) this promissory discourse by examining the world that proponents envision alongside the world from which promises emerge. First, I trace the increasing number of publications stri...

  7. Characteristics and consumer acceptance of healthier meat and meat product formulations—a review

    OpenAIRE

    Hathwar, Swapna C.; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2011-01-01

    Awareness of health and nutrition has led to the development of “functional foods” which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared t...

  8. 9 CFR 311.38 - Meat and meat byproducts from livestock which have been exposed to radiation.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Meat and meat byproducts from... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS § 311.38 Meat and meat byproducts from livestock which have been...

  9. Terminal Sliding Mode Tracking Controller Design for Automatic Guided Vehicle

    Science.gov (United States)

    Chen, Hongbin

    2018-03-01

    Based on sliding mode variable structure control theory, the path tracking problem of automatic guided vehicle is studied, proposed a controller design method based on the terminal sliding mode. First of all, through analyzing the characteristics of the automatic guided vehicle movement, the kinematics model is presented. Then to improve the traditional expression of terminal sliding mode, design a nonlinear sliding mode which the convergence speed is faster than the former, verified by theoretical analysis, the design of sliding mode is steady and fast convergence in the limited time. Finally combining Lyapunov method to design the tracking control law of automatic guided vehicle, the controller can make the automatic guided vehicle track the desired trajectory in the global sense as well as in finite time. The simulation results verify the correctness and effectiveness of the control law.

  10. Static and dynamic friction in sliding colloidal monolayers.

    Science.gov (United States)

    Vanossi, Andrea; Manini, Nicola; Tosatti, Erio

    2012-10-09

    In a pioneer experiment, Bohlein et al. realized the controlled sliding of two-dimensional colloidal crystals over laser-generated periodic or quasi-periodic potentials. Here we present realistic simulations and arguments that besides reproducing the main experimentally observed features give a first theoretical demonstration of the potential impact of colloid sliding in nanotribology. The free motion of solitons and antisolitons in the sliding of hard incommensurate crystals is contrasted with the soliton-antisoliton pair nucleation at the large static friction threshold F(s) when the two lattices are commensurate and pinned. The frictional work directly extracted from particles' velocities can be analyzed as a function of classic tribological parameters, including speed, spacing, and amplitude of the periodic potential (representing, respectively, the mismatch of the sliding interface and the corrugation, or "load"). These and other features suggestive of further experiments and insights promote colloid sliding to a unique friction study instrument.

  11. Advances in sliding mode control concept, theory and implementation

    CERN Document Server

    Janardhanan, S; Spurgeon, Sarah

    2013-01-01

    The sliding mode control paradigm has become a mature technique for the design of robust controllers for a wide class of systems including nonlinear, uncertain and time-delayed systems. This book is a collection of plenary and invited talks delivered at the 12th IEEE International Workshop on Variable Structure System held at the Indian Institute of Technology, Mumbai, India in January 2012. After the workshop, these researchers were invited to develop book chapters for this edited collection in order to reflect the latest results and open research questions in the area. The contributed chapters have been organized by the editors to reflect the various themes of sliding mode control which are the current areas of theoretical research and applications focus; namely articulation of the fundamental underpinning theory of the sliding mode design paradigm, sliding modes for decentralized system representations, control of time-delay systems, the higher order sliding mode concept, results applicable to nonlinear an...

  12. Effects of dietary hop (Humulus lupulus L.) β-acids on quality attributes, composition and oxidative stability of pork meat.

    Science.gov (United States)

    Sbardella, Maicon; Racanicci, Aline Mc; Gois, Franz D; de Lima, Cristiane B; Migotto, Dannielle L; Costa, Leandro B; Miyada, Valdomiro S

    2018-04-01

    The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg -1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis. No effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P pork meat. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Environmental impacts of cultured meat production.

    Science.gov (United States)

    Tuomisto, Hanna L; de Mattos, M Joost Teixeira

    2011-07-15

    Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26-33 GJ energy, 367-521 m(3) water, 190-230 m(2) land, and emits 1900-2240 kg CO(2)-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7-45% lower energy use (only poultry has lower energy use), 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.

  14. Improvement of organic meat products nutrition

    OpenAIRE

    Žilytė, Eglė

    2016-01-01

    The aim of the research: to improve the food value indicators of cold-smoked organic meat and implement the quality requirements, which are raised for a national meat products of the company X. To answer the purpose it has been created a new recipe for cold-smoked sausage and cold-smoked minced sausage by using the produced meat in the farm X. It has been evaluated the compliance of the national products quality with the index of food value of improved cold-smoked meat products. It has bee...

  15. DNA comet assay as a rapid detection method of irradiated bovine meat by electron beam

    International Nuclear Information System (INIS)

    Marin-Huachaca, Nelida Simona; Villavicencio, Anna Lucia C.H.

    2001-01-01

    ,0 kGy at chilled conditions, and 3,5,4,5; 6,0; 7,0 and 8,0 kGy at frozen conditions. The thickness of meat was less than 0,5 cm. Briefly, meat samples were crushed with a mortar and pestle and was transferred to 1ml ice-cold PBS. This suspension was stirred for 5 minutes and filtered. 100μl cell suspension was mixed with 500μl of low-melting agarose (0,8% in PBS). 100μl of this mixture was spread on pre-coated slides. The caste slide were immersed in lysis buffer (0.045M TBE, pH 8.4, containing 2,5% SDS) for 15 minutes. Electrophoresis was carried out using the same TBE buffer, but devoid of SDS, at a potential of 2V/cm for 2 minutes. Silver staining was carried out for 20 minutes following fixing. Duplicate measurements for each sample were carried out and 100 cells were counted for each dose level. The migration patterns of DNA was evaluated with a standard microscope. Results and Discussion: In the work with Comet Assay, increasing DNA degradation was characterized by different migration patterns of DNA, Some differences were observed between chilled and frozen conditions. The storage time influenced the DNA degradation. Conclusions: It was concluded that the comet assay could be used for detection of processing of irradiated bovine meat by electron beam. Also, this method could be used as a freshness indicator. Acknowledgments: The authors are grateful to CAPES and IPEN/CNEN-SP. (author)

  16. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  17. Meat consumption, meat cooking and risk of lung cancer among Uruguayan men.

    Science.gov (United States)

    De Stefani, Eduardo; Ronco, Alvaro L; Boffetta, Paolo; Deneo-Pellegrini, Hugo; Acosta, Gisele; Mendilaharsu, María

    2010-01-01

    A case-control study was conducted in Uruguay, including 876 male cases of lung cancer and 876 male hospitalized controls, frequency matched for age (ten-year intervals), residence and hospital. The following explanatory variables were included in the study: fried red meat, barbecued red meat, boiled red meat, and salted red meat. These items were log transformed and energy-adjusted by the residuals method. The following potential confounders were included into the models: age, residence, hospital, education, family history of lung cancer, body mass index, smoking index, alcohol drinking, mate consumption, total energy intake, non-meat fatty foods and total fruits. The main objective was to estimate the odds ratios associated with lung cancer risk. Whereas fried meat, barbecued meat, and salted meat were positively associated with risk (OR of the highest quartile of salted meat versus the lowest, 2.90, 95 % CI 1.99-4.25, p-value for trend<0.0001), boiled red meat was mainly protective. We conclude that salted meat was the main risk factor. The mechanisms could be related to the content of N-nitroso compounds in salted meat.

  18. 9 CFR 319.311 - Chow mein vegetables with meat, and chop suey vegetables with meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Chow mein vegetables with meat, and chop suey vegetables with meat. 319.311 Section 319.311 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY...

  19. Consumers' motivational associations favoring free-range meat or less meat

    NARCIS (Netherlands)

    de Boer, J.; Boersema, J.J.; Aiking, H.

    2009-01-01

    The present paper analyzed the motivational orientations of consumers who choose to eat (1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in relation to the motivational orientations of their opposites. Going beyond the conventional approach to consumer behavior,

  20. Nutritional approach for designing meat-based functional food products with nuts.

    Science.gov (United States)

    Olmedilla-Alonso, B; Granado-Lorencio, F; Herrero-Barbudo, C; Blanco-Navarro, I

    2006-01-01

    Meat and meat products are essential components of diets in developed countries and despite the convincing evidence that relate them to an increased risk for CVD, a growing consumption of meat products is foreseen. Epidemiological studies show that regular consumption of nuts, in general, and walnuts in particular, correlates inversely with myocardial infarction and ischaemic vascular disease. We assess the nutritional basis for and technological approach to the development of functional meat-based products potentially relevant in cardiovascular disease (CVD) risk reduction. Using the available strategies in the meat industry (reformulation processes) and a food-based approach, we address the design and development of restructured beef steak with added walnuts, potentially functional for CVD risk reduction. Its adequacy as a vehicle for active nutrients is confirmed by a pharmacokinetic pilot study in humans using gamma-tocopherol as an exposure biomarker in chylomicrons during the post-prandial state. Effect and potential "functionality" is being assessed by a dietary intervention study in subjects at risk and markers and indicators related to CVD are being evaluated. Within the conceptual framework of evidence-based medicine, development of meat-based functional products may become a useful approach for specific applications, with a potential market and health benefits of great importance at a population level.

  1. Innovations and trends in meat consumption: an application of the Delphi method in Spain.

    Science.gov (United States)

    Chamorro, Antonio; Miranda, Francisco J; Rubio, Sergio; Valero, Víctor

    2012-12-01

    The meat sector in Spain is an important industry. However, traditional consumption is changing as a result of the country's economic crisis and the new structure of households. The objective of the present study was to identify trends in meat consumption in Spain extrapolated to 2016, and the main innovations that should be of interest to firms in the sector. The study was conducted in 2011 using the Delphi method with the participation of 26 experts. The results showed that, while the demand for meat will not vary significantly in amount, it will do so in composition, with chicken replacing beef as the meat of most importance in the shopping basket. In addition, significant growth is expected in certified meat, but the demand for organic meat will not take off. Neither will there be no significant changes in end purchase formats, but there will be a clear trend in consumers' purchasing decision criteria away from price, external appearance and origin towards quality certification and the attributes of the packaging. With respect to end purchase channels, the experts estimate that the current trend will be accentuated with increasing market share for large supermarkets and major distribution brands. Copyright © 2012 Elsevier Ltd. All rights reserved.

  2. Close-To-Practice Assessment Of Meat Freshness With Metal Oxide Sensor Microarray Electronic Nose

    International Nuclear Information System (INIS)

    Musatov, V. Yu.; Sysoev, V. V.; Sommer, M.; Kiselev, I.

    2009-01-01

    In this report we estimate the ability of KAMINA e-nose, based on a metal oxide sensor (MOS) microarray and Linear Discriminant Analysis (LDA) pattern recognition, to evaluate meat freshness. The received results show that, 1) one or two exposures of standard meat samples to the e-nose are enough for the instrument to recognize the fresh meat prepared by the same supplier with 100% probability; 2) the meat samples of two kinds, stored at 4 deg. C and 25 deg. C, are mutually recognized at early stages of decay with the help of the LDA model built independently under the e-nose training to each kind of meat; 3) the 3-4 training cycles of exposure to meat from different suppliers are necessary for the e-nose to build a reliable LDA model accounting for the supplier factor. This study approves that the MOS e-nose is ready to be currently utilised in food industry for evaluation of product freshness. The e-nose performance is characterized by low training cost, a confident recognition power of various product decay conditions and easy adjustment to changing conditions.

  3. 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)

  4. An environmental tax towards more sustainable food consumption: empirical evidence of the French meat and marine food consumption

    OpenAIRE

    Bonnet, Céline; Bouamra-Mechemache, Zohra; Corre, Tifenn

    2016-01-01

    After fossil fuels, agricultural production and fisheries are industries with the largest impact on the environment in terms of greenhouse gas (GHG) emissions, especially in the production of ruminant meats such as beef, veal or lamb. In order to reduce this environmental impact, consumers can change their food consumption habits to utilize less polluting products such as white meats or vegetable food products. We analyze whether or not a CO2 equivalent (CO2-eq) tax policy can change consumer...

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

    NARCIS (Netherlands)

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

    2017-01-01

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

  6. A Potential Use of 3-D Scanning to Evaluate the Chemical Composition of Pork Meat.

    Science.gov (United States)

    Adamczak, Lech; Chmiel, Marta; Florowski, Tomasz; Pietrzak, Dorota; Witkowski, Marcin; Barczak, Tomasz

    2015-07-01

    The aim of this study was to determine the possibility of 3-D scanning method in chemical composition evaluation of pork meat. The sampling material comprised neck muscles (1000 g each) obtained from 20 pork carcasses. The volumetric estimation process of the elements was conducted on the basis of point cloud collected using 3-D scanner. Knowing the weight of neck muscles, their density was calculated which was subsequently correlated with the content of basic chemical components of the pork meat (water, protein and fat content, determined by standard methods). The significant correlations (P ≤ 0.05) between meat density and water (r = 0.5213), protein (r = 0.5887), and fat (r = -0.6601) content were obtained. Based on the obtained results it seems likely to employ the 3-D scanning method to compute the meat chemical composition. The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products. © 2015 Institute of Food Technologists®

  7. Factors for Choosing a Point of Purchase of Meat Products

    Directory of Open Access Journals (Sweden)

    Martin Souček

    2015-01-01

    Full Text Available This paper is focused on factors influencing consumers when choosing an outlet when shopping for meat products. This issue is very relevant in the Czech Republic as there were a number of problems and affairs in the food industry in the past period. Consumers begin to change their buying habits gradually and focus more on product quality. In the Czech Republic producers specializing in their production of meat products on quality have begun to improve their situation. The research results come from a questionnaire survey conducted in the Czech Republic (n = 1137. The data were processed with Statistica v. 11. Frequency tables, contingency tables and cluster analysis were used for the data analysis. Results show that in the Czech population a strong influence of price as a factor influencing a choice of point of purchase still prevails. Analyses focused on assessment of three hypotheses that were validated through decomposition into sub-hypotheses and application of contingency analysis. Measures of associations were examined in particular in relation to age category of respondents, household income, and level of attained education. In all cases, associations were identified for all three characteristics, the strongest associations were found particularly in the context of respondent’s age. The presented results show that managers of stores selling meat products should pay attention to a demographic structure of their customers and adjust their services and offer to their preferences.

  8. Effects of sunflower soap stocks on light lamb meat quality.

    Science.gov (United States)

    Blanco, C; Giráldez, J F; Morán, L; Mateo, J; Villalobos-Delgado, L H; Andrés, S; Bodas, R

    2017-08-01

    Thirty-two lambs were used to study the effect of sunflower soap stocks (SS), a by-product from the vegetable oil refinery industry, on meat chemical composition, fatty acid profile, volatile compounds, and consumer acceptability. Lambs were finished (average length of fattening period 35 ± 7.3 d, 26.8 ± 0.09 kg final BW) on a pelleted total mixed ration (TMR) with no SS (00SS) or including 15, 30 or 60 g SS/kg (15SS, 30SS, and 60SS, respectively). Sunflower soap stocks decreased the percentage of SFA, increased the proportion of -MUFA ( 0.05). Atherogenicity and saturation indexes decreased by 31% and 27%, respectively, in SS groups compared to control (linear 0.05). However, certain volatile compounds (benzene and toluene) and 10-18:1 fatty acid, known potential hazards for human health, were increased in meat from lambs fed TMR with SS. For this reason, only inclusion rates up to 15 g SS/kg TMR seem to sustain a satisfactory balance between beneficial and detrimental effects on lamb meat composition and quality.

  9. Operation Risk Mitigation On Halal Meat Supply Chain Management

    Science.gov (United States)

    Mansur, Agus; Farida, Ayu; Ulil Albab, Muhammad

    2017-06-01

    Business owner of perishable goods such as meats has barriers to meet the demand of worldwide shipping. One of potential risk is damage resulting in decreased quality product, while the product selection criteria not only focus on quality. As the development of health issues and needs, halal meats is not only considered by the Muslim consumer but also consumer globally. In addition, they have to pay attention to the possible risk that might occur during the logistic operations so as they prevent loss if they fail to deal with the problem and risk properly. Quality Function Development proposed to identify what consumer’s need as well as to analyse the condition of market in the future. The study is conducted in the context of business owner’s feelings based on their obstacles. It also aims to unravel the expectations and perceptions of owners with interrelated issues such as halal meats with each affecting on the other multidirectional ways. This study has revealed new insights for policy makers, logistics service providers, and practitioners whose decisions might impact the industry.

  10. Meat products and consumption culture in the East.

    Science.gov (United States)

    Nam, Ki-Chang; Jo, Cheorun; Lee, Mooha

    2010-09-01

    Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part of mankind's existence. This not only includes food consumption habits and styles but also food preparation methods, tool development for raw materials, harvesting and preservation as well as preparation of food dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and developing a way of doing things that created tradition which has been passed from generation to generation making it unique for almost every human niche in the surface of the globe. Therefore, the success in understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. Meat consumption culture in the East has not been well developed by its characteristic environment, religion, history, and main food staples. However, recently, the amount of meat production and consumption of the Eastern countries has grown rapidly by the globalization of food industry and rapid economic growth of the countries. This manuscript introduces meat-based products and consumption culture in Asian countries. However, because the environments and cultures within Asia are too diverse to cover all food cultures, this manuscript focused mainly on three northeast Asian countries including China, Japan, and Korea (Republic of) and some southeast Asian countries including Vietnam and Thailand, which have similar environments and cultural interactions historically but retain their own characteristic food culture.

  11. Factors that predict consumer acceptance of enriched processed meats

    OpenAIRE

    Shan, Liran Christine; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G.; Monahan, Frank J.

    2017-01-01

    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences ...

  12. Feeding livestock food residue and the consequences for the environmental impact of meat

    NARCIS (Netherlands)

    Elferink, E.V.; Nonhebel, S.; Moll, H.C.

    2008-01-01

    The environmental impact of meat is high mainly due to the feed required by livestock in combination with the impacts of cultivating, transporting and processing of feed crops such as tapioca and grains. Like regular feed crops, livestock also feed on residue from the food industry, such as pulp,

  13. Rapid detection of E. coli on goat meat by electronic nose

    Science.gov (United States)

    Much attention has been paid on the foodborne illness of food, which is easily contaminated with bacterial or pathogens. Escherichia coli (E. coli) is one of these bacterial that commonly live in the contaminated animal meat. There is a growing need in the food industry for pathogen detection syst...

  14. A novel polymorphism of resistin gene and its association with meat ...

    African Journals Online (AJOL)

    Searching for candidate gene polymorphisms and their relationship with meat quality traits is an important issue for Bos taurus industry. In this study, we evaluated polymorphism of resistin (RETN) gene involved in energy metabolism. Using the polymerase chain reaction-single strand conformation polymorphism ...

  15. Railway bridge monitoring during construction and sliding

    Science.gov (United States)

    Inaudi, Daniele; Casanova, Nicoletta; Kronenberg, Pascal; Vurpillot, Samuel

    1997-05-01

    The Moesa railway bridge is a composite steel concrete bridge on three spans of 30 m each. The 50 cm thick concrete deck is supported on the lower flanges of two continuous, 2.7 m high I-beams. The bridge has been constructed alongside an old metallic bridge. After demolishing this one, the new bridge has been slid for 5 m by 4 hydraulic jacks and positioned on the refurbished piles of the old bridge. About 30 fiber optic, low-coherence sensors were imbedded in the concrete deck to monitor its deformations during concrete setting and shrinkage, as well as during the bridge sliding phase. In the days following concrete pour it was possible to follow its thermal expansion due to the exothermic setting reaction and the following thermal and during shrinkage. The deformations induced by the additional load produced by the successive concreting phases were also observed. During the bridge push, which extended over six hours, the embedded and surface mounted sensors allowed the monitoring of the curvature variations in the horizontal plane due to the slightly uneven progression of the jacks. Excessive curvature and the resulting cracking of concrete could be ruled out by these measurements. It was also possible to observe the bridge elongation under the heating action of the sun.

  16. Low radiation doses - Book of presentations (slides)

    International Nuclear Information System (INIS)

    2013-03-01

    This document brings together all the available presentations (slides) of the conference on low radiation doses organised by the 'research and health' department of the French society of radiation protection (SFRP). Ten presentations are available and deal with he following topics: 1 - Cyto-toxicity, geno-toxicity: comparative approach between ionizing radiations and other geno-toxic agents (F. Nesslany, Institut Pasteur, Lille); Succession of events occurring after a radio-induced DNA damage (D. Averbeck, IRSN/CEA); Importance of stem cells in the response to ionizing radiations (J. Lebeau, CEA); Relation between energy deposition at the sub-cell scale and early biological effects (C. Villagrasa, IRSN); Natural history of breast cancer: predisposition, susceptibility with respect to irradiation (S. Rivera, IGR); Pediatrics scanner study and the EPI-CT project (M.O Bernier, IRSN); What future for an irradiated cell: survival or apoptosis? (E. Sage, Institut Curie); Differential effect of a 137 Cs chronic contamination on the different steps of the atheromatous pathology (T. Ebrahimian, IRSN); Variability of the individual radiosensitivity (S. Chevillard, CEA); What definitions for individual sensitivity? (A. Schmidt, CEA); Low doses: some philosophical remarks (A. Grinbaum, CEA)

  17. Can slide positivity rates predict malaria transmission?

    Directory of Open Access Journals (Sweden)

    Bi Yan

    2012-04-01

    Full Text Available Abstract Background Malaria is a significant threat to population health in the border areas of Yunnan Province, China. How to accurately measure malaria transmission is an important issue. This study aimed to examine the role of slide positivity rates (SPR in malaria transmission in Mengla County, Yunnan Province, China. Methods Data on annual malaria cases, SPR and socio-economic factors for the period of 1993 to 2008 were obtained from the Center for Disease Control and Prevention (CDC and the Bureau of Statistics, Mengla, China. Multiple linear regression models were conducted to evaluate the relationship between socio-ecologic factors and malaria incidence. Results The results show that SPR was significantly positively associated with the malaria incidence rates. The SPR (β = 1.244, p = 0.000 alone and combination (SPR, β = 1.326, p  Conclusion SPR is a strong predictor of malaria transmission, and can be used to improve the planning and implementation of malaria elimination programmes in Mengla and other similar locations. SPR might also be a useful indicator of malaria early warning systems in China.

  18. Loading dynamics of a sliding DNA clamp.

    KAUST Repository

    Cho, Won-Ki

    2014-05-22

    Sliding DNA clamps are loaded at a ss/dsDNA junction by a clamp loader that depends on ATP binding for clamp opening. Sequential ATP hydrolysis results in closure of the clamp so that it completely encircles and diffuses on dsDNA. We followed events during loading of an E. coli β clamp in real time by using single-molecule FRET (smFRET). Three successive FRET states were retained for 0.3 s, 0.7 s, and 9 min: Hydrolysis of the first ATP molecule by the γ clamp loader resulted in closure of the clamp in 0.3 s, and after 0.7 s in the closed conformation, the clamp was released to diffuse on the dsDNA for at least 9 min. An additional single-molecule polarization study revealed that the interfacial domain of the clamp rotated in plane by approximately 8° during clamp closure. The single-molecule polarization and FRET studies thus revealed the real-time dynamics of the ATP-hydrolysis-dependent 3D conformational change of the β clamp during loading at a ss/dsDNA junction.

  19. Effects of electrical stimulation on meat quality of lamb and goat meat.

    Science.gov (United States)

    Cetin, Omer; Bingol, Enver Baris; Colak, Hilal; Hampikyan, Hamparsun

    2012-01-01

    Effect of various voltage of electrical stimulation (ES) on meat quality of lamb and goat was investigated by using a total of 36 animals at 3-5 years old. Constant 50 Hz frequency and 50, 100, and 250 V, 90 sec of ES were administered to 1/2 carcasses and were examined according their textural, physicochemical, and sensorial characteristics. ES decreased the pH values of lamb and goat meat, and accelerated the rigor mortis (P goat meat, and tenderness was improved depending on voltage range used (P goat meat compared with the control groups (P meat quality of lamb and goat, in contrast to undesirable consumer preferences.

  20. Meat quality of buffaloes finished in traditional or silvopastoral system in the Brazilian Eastern Amazon.

    Science.gov (United States)

    Joele, Maria Rsp; Lourenço, Lúcia Fh; Lourenço Júnior, José B; Araújo, Geisielly S; Budel, Juliana Cc; Garcia, Alexandre R

    2017-04-01

    The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content. No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best 'characteristic meat aroma'. Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.