High temperature structural sandwich panels

Science.gov (United States)

Papakonstantinou, Christos G.

High strength composites are being used for making lightweight structural panels that are being employed in aerospace, naval and automotive structures. Recently, there is renewed interest in use of these panels. The major problem of most commercial available sandwich panels is the fire resistance. A recently developed inorganic matrix is investigated for use in cases where fire and high temperature resistance are necessary. The focus of this dissertation is the development of a fireproof composite structural system. Sandwich panels made with polysialate matrices have an excellent potential for use in applications where exposure to high temperatures or fire is a concern. Commercial available sandwich panels will soften and lose nearly all of their compressive strength temperatures lower than 400°C. This dissertation consists of the state of the art, the experimental investigation and the analytical modeling. The state of the art covers the performance of existing high temperature composites, sandwich panels and reinforced concrete beams strengthened with Fiber Reinforced Polymers (FRP). The experimental part consists of four major components: (i) Development of a fireproof syntactic foam with maximum specific strength, (ii) Development of a lightweight syntactic foam based on polystyrene spheres, (iii) Development of the composite system for the skins. The variables are the skin thickness, modulus of elasticity of skin and high temperature resistance, and (iv) Experimental evaluation of the flexural behavior of sandwich panels. Analytical modeling consists of a model for the flexural behavior of lightweight sandwich panels, and a model for deflection calculations of reinforced concrete beams strengthened with FRP subjected to fatigue loading. The experimental and analytical results show that sandwich panels made with polysialate matrices and ceramic spheres do not lose their load bearing capability during severe fire exposure, where temperatures reach several

Creep of sandwich beams with metallic foam cores

International Nuclear Information System (INIS)

Kesler, O.; Crews, L.K.; Gibson, L.J.

2003-01-01

The steady state creep deflection rates of sandwich beams with metallic foam cores were measured and compared with analytical and numerical predictions of the creep behavior. The deflection rate depends on the geometry of the sandwich beam, the creep behavior of the foam core and the loading conditions (stress state, temperature). Although there was a considerable scatter in the creep data (both of the foams and of the sandwich beams made using them), the data for the sandwich beams were fairly well described by the analysis

Creep of sandwich beams with metallic foam cores

Energy Technology Data Exchange (ETDEWEB)

Kesler, O.; Crews, L.K.; Gibson, L.J

2003-01-20

The steady state creep deflection rates of sandwich beams with metallic foam cores were measured and compared with analytical and numerical predictions of the creep behavior. The deflection rate depends on the geometry of the sandwich beam, the creep behavior of the foam core and the loading conditions (stress state, temperature). Although there was a considerable scatter in the creep data (both of the foams and of the sandwich beams made using them), the data for the sandwich beams were fairly well described by the analysis.

Advanced Mechanical Testing of Sandwich Materials

DEFF Research Database (Denmark)

Hayman, Brian; Berggreen, Christian; Jenstrup, Claus

2008-01-01

An advanced digital optical system has been used to measure surface strains on sandwich face and core specimens tested in a project concerned with improved criteria for designing sandwich X-joints. The face sheet specimens were of glass reinforced polyester and were tested in tension. The core sp...

Low Velocity Impact Properties of Aluminum Foam Sandwich Structural Composite

Directory of Open Access Journals (Sweden)

ZHAO Jin-hua

2018-01-01

Full Text Available Sandwich structural composites were prepared by aluminum foam as core materials with basalt fiber(BF and ultra-high molecular weight polyethylene(UHMWPE fiber composite as faceplate. The effect of factors of different fiber type faceplates, fabric layer design and the thickness of the corematerials on the impact properties and damage mode of aluminum foam sandwich structure was studied. The impact properties were also analyzed to compare with aluminum honeycomb sandwich structure. The results show that BF/aluminum foam sandwich structural composites has bigger impact damage load than UHMWPE/aluminum foam sandwich structure, but less impact displacement and energy absorption. The inter-layer hybrid fabric design of BF and UHMWPE has higher impact load and energy absorption than the overlay hybrid fabric design faceplate sandwich structure. With the increase of the thickness of aluminum foam,the impact load of the sandwich structure decreases, but the energy absorption increases. Aluminum foam sandwich structure has higher impact load than the aluminum honeycomb sandwich structure, but smaller damage energy absorption; the damage mode of aluminum foam core material is mainly the fracture at the impact area, while aluminum honeycomb core has obvious overall compression failure.

Structural and failure mechanics of sandwich composites

CERN Document Server

Carlsson, LA; Carlsson, Leif A

2011-01-01

Focusing on important deformation and failure modes of sandwich structures, this volume describes the mechanics behind fracture processes. The text also reviews test methods developed for the cr, structural integrity, and failure mechanisms of sandwich structures.

Thermal conductivity of newspaper sandwiched aerated lightweight concrete panel

Energy Technology Data Exchange (ETDEWEB)

Ng, Soon-Ching; Low, Kaw-Sai [Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Jalan Genting Kelang, Setapak, 53300 Kuala Lumpur, Wilayah Persekutuan (Malaysia)

2010-12-15

Investigation on the thermal conductivity of newspaper sandwiched aerated lightweight concrete (ALC) panels is the main purpose of this study. Various densities of ALC panels ranging from 1700, 1400 and 1100 kg/m{sup 3} with three different aerial intensities of newspaper sandwiched were produced. Investigation was limited to the effect of aerial intensity of newspaper sandwiched and the effect of density of ALC on thermal conductivity. It is found that the thermal conductivity of newspaper sandwiched ALC panels reduced remarkably compared to control ALC panels. The reduction was recorded at 18.0%, 21.8% and 20.7% correspond to densities of 1700, 1400 and 1100 kg/m{sup 3} with just a mere 0.05 g/cm{sup 2} aerial intensity of newspaper sandwiched. Newspaper sandwiched has a significant impact on the performance of thermal conductivity of ALC panels based on regression analysis. (author)

Predicting safe sandwich production

DEFF Research Database (Denmark)

Birk, Tina; Duan, Zhi; Møller, Cleide Oliveira de Almeida

2014-01-01

Time and temperature control is crucial to avoid growth of pathogens during production and serving of cold ready-to-eat meals. The Danish guidelines state that chilled foods, such as sandwiches, should not be outside the cold chain for more than 3 hours including the time for preparation...... and serving. However, Danish sandwich producing companies find it challenging to comply with this and have expressed a need for more flexibility. The Danish guidelines do allow for a prolongation of the acceptable time outside the cold chain, if the safety of the specific production can be documented...

Development of Aircraft Sandwich Parts

Directory of Open Access Journals (Sweden)

J. Křena

2000-01-01

Full Text Available The presented paper shows the design and development process of sandwich parts. A spoiler plate and a main landing gear door are developed. Sandwich parts are made of C/E composite facings and a foam core. FE models have been used for optimization of structures. Emphasis has been placed on deformations of parts under a few load cases. Experimental tests have been used for a verification of structure parts loaded by concentrated forces.

ITO-TiN-ITO Sandwiches for Near-Infrared Plasmonic Materials.

Science.gov (United States)

Chen, Chaonan; Wang, Zhewei; Wu, Ke; Chong, Haining; Xu, Zemin; Ye, Hui

2018-05-02

Indium tin oxide (ITO)-based sandwich structures with the insertion of ultrathin (ITO layers show TiN-thickness-dependent properties, which lead to moderate and tunable effective permittivities for the sandwiches. The surface plasmon polaritons (SPP) of the ITO-TiN-ITO sandwich at the telecommunication window (1480-1570 nm) are activated by prism coupling using Kretschmann configuration. Compared with pure ITO films or sandwiches with metal insertion, the reflectivity dip for sandwiches with TiN is relatively deeper and wider, indicating the enhanced coupling ability in plasmonic materials for telecommunications. The SPP spatial profile, penetration depth, and degree of confinement, as well as the quality factors, demonstrate the applicability of such sandwiches for NIR plasmonic materials in various devices.

Experimental formability analysis of bondal sandwich sheet

Science.gov (United States)

Kami, Abdolvahed; Banabic, Dorel

2018-05-01

Metal/polymer/metal sandwich sheets have recently attracted the interests of industries like automotive industry. These sandwich sheets have superior properties over single-layer metallic sheets including good sound and vibration damping and light weight. However, the formability of these sandwich sheets should be enhanced which requires more research. In this paper, the formability of Bondal sheet (DC06/viscoelastic polymer/DC06 sandwich sheet) was studied through different types of experiments. The mechanical properties of Bondal were determined by uniaxial tensile tests. Hemispherical punch stretching and hydraulic bulge tests were carried out to determine the forming limit diagram (FLD) of Bondal. Furthermore, cylindrical and square cup drawing tests were performed in dry and oil lubricated conditions. These tests were conducted at different blank holding forces (BHFs). An interesting observation about Bondal sheet deep drawing was obtaining of higher drawing depths at dry condition in comparison with oil-lubricated condition.

Vibro-acoustics of lightweight sandwich structures

CERN Document Server

Lu, Tianjian

2014-01-01

Vibro-Acoustics of Lightweight Sandwich Structures introduces the study of the coupled vibration and acoustic behavior of lightweight sandwich structures in response to harmonic force and sound pressure. This book focuses on the theoretical modeling and experimental investigation of lightweight sandwich structures in order to provide a predictive framework for vibro-acoustic characteristics of typical engineering structures. Furthermore, by developing solution tools, it concentrates on the influence of key systematic parameters leading to effective guidance for optimal structure design toward lightweight, high-stiffness and superior sound insulation capability. This book is intended for researchers, scientists, engineers and graduate students in mechanical engineering especially in structural mechanics, mechanics and acoustics. Fengxian Xin and Tianjian Lu both work at the School of Aerospace, Xi’an Jiaotong University.

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%).

Non-linear Behavior of Curved Sandwich Panels

DEFF Research Database (Denmark)

Berggreen, Carl Christian; Jolma, P.; Karjalainen, J. P.

2003-01-01

In this paper the non-linear behavior of curved sandwich panels is investigated both numerically and experimentally. Focus is on various aspects of finite element modeling and calculation procedures. A simply supported, singly curved, CFRP/PVC sandwich panel is analyzed under uniform pressure loa...

Nonglobal proof of the thin--sandwich conjecture

International Nuclear Information System (INIS)

Pereira, C.M.

1981-01-01

A gravitational thin--sandwich conjecture was first proposed by Wheeler and coworkers during the period 1962--4. The present paper contains a proof of the nonglobal form of this gravitational thin--sandwich conjecture. The proof (a) applies for arbitrary choices of the spatial metric and its time derivative; and (b) demonstrates the existence on a spacelike three-surface of solutions which satisfy conditions of continuity known to be sufficient to obtain existence and uniqueness of solutions to Einstein's equations off the three-surface and existence and uniqueness of geodesics. Riquier's existence theorem plays an important role in the proof. The relationship of the present results to previous work is discussed. Some global questions associated with the thin--sandwich conjecture are clarified. Some aspects of the relationship of the thin--sandwich conjecture to the problem of the quantization of the gravitational field are noted. Both the vacuum case and the case of a nonviscous fluid are included. The discussion allows for an arbitrary equation of state p = p

Nitrite and Nitrate Content in Meat Products and Estimated Intake in Denmark From 1998 to 2006

DEFF Research Database (Denmark)

Leth, Torben; Fagt, Sisse; Nielsen, S.

2008-01-01

The content of nitrite and nitrate in cured meat products has been monitored in Denmark seven times between 1995 and 2006. The maximum permitted added amounts of sodium nitrite in Denmark (60 mg kg(-1) for most products up to 150 mg kg(-1) for special products) have not been exceeded, except...... period with levels varying between 6 and 20 mg sodium nitrite kg(-1) with sausages, meat for open sandwiches and salami-type sausages being the greatest contributors. The mean intake of sodium nitrate was around 1 mg day(-1), which is very low compared with the total intake of 61 mg day(-1). The mean...... group, only very few persons were responsible for the high intake. The conversion of nitrate to nitrite in the saliva and the degradation of nitrite during production and storage must also be considered when evaluating the intake of nitrite....

Characterization of sandwich panels for indentation and impact

International Nuclear Information System (INIS)

Shazly, M; Salem, S; Bahei-El-Din, Y

2013-01-01

The integrity of sandwich structures which are susceptible to impact may deteriorate significantly due to collapse of the core material and delamination of the face sheets. The integration of a thin polyurethane interlayer between the composite face sheet and foam core is known to protect the core material and substantially improve the resistance to impact. The objective of the present work is to characterize the response of sandwich panels, as well as that of the constituents to impact. In particular, the response of polyurethane and foam samples under a range of quasi-static and dynamic loading rates is determined experimentally. Furthermore, the response of sandwich panels to quasi-static indentation and low velocity impact is examined to quantify the extent of damage and how it is affected by the integration of polyurethane interlayers in their construction. This information is useful in the modelling of high velocity impact of sandwich panels; an effort which is currently underway. The results illustrate the benefit of using polyurethane interlayers within the construction of sandwich panels in enhancing their performance under quasi-static indentation and impact loads

Sandwich Structured Composites for Aeronautics: Methods of Manufacturing Affecting Some Mechanical Properties

Directory of Open Access Journals (Sweden)

Aneta Krzyżak

2016-01-01

Full Text Available Sandwich panels are composites which consist of two thin laminate outer skins and lightweight (e.g., honeycomb thick core structure. Owing to the core structure, such composites are distinguished by stiffness. Despite the thickness of the core, sandwich composites are light and have a relatively high flexural strength. These composites have a spatial structure, which affects good thermal insulator properties. Sandwich panels are used in aeronautics, road vehicles, ships, and civil engineering. The mechanical properties of these composites are directly dependent on the properties of sandwich components and method of manufacturing. The paper presents some aspects of technology and its influence on mechanical properties of sandwich structure polymer composites. The sandwiches described in the paper were made by three different methods: hand lay-up, press method, and autoclave use. The samples of sandwiches were tested for failure caused by impact load. Sandwiches prepared in the same way were used for structural analysis of adhesive layer between panels and core. The results of research showed that the method of manufacturing, more precisely the pressure while forming sandwich panels, influences some mechanical properties of sandwich structured polymer composites such as flexural strength, impact strength, and compressive strength.

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.

Design and manufacturing of bio-based sandwich structures

CSIR Research Space (South Africa)

John, Maya J

2017-03-01

Full Text Available The aim of this chapter is to discuss the design and manufacturing of bio-based sandwich structures. As the economic advantages of weight reduction have become mandatory for many advanced industries, bio-based sandwich panels have emerged...

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.

NONLINEAR ASTEROSEISMOLOGY OF RR LYRAE

Energy Technology Data Exchange (ETDEWEB)

Molnar, L.; Kollath, Z.; Szabo, R. [Konkoly Observatory, MTA CSFK, H-1121 Budapest, Konkoly Thege Miklos ut 15-17 (Hungary); Bryson, S.; Mullally, F.; Thompson, S. E. [NASA Ames Research Center, MS 244-30, Moffet Field, CA 94035 (United States); Kolenberg, K., E-mail: molnar.laszlo@csfk.mta.hu [Harvard-Smithsonian Center for Astrophysics, 60 Garden Street, Cambridge MA 02138 (United States)

2012-09-20

The observations of the Kepler Space Telescope revealed that fundamental-mode RR Lyrae stars may show various radial overtones. The presence of multiple radial modes may allow us to conduct nonlinear asteroseismology: comparison of mode amplitudes and frequency shifts between observations and models. Here we report the detection of three radial modes in the star RR Lyr, the eponym of the class, using the Kepler short cadence data: besides the fundamental mode, both the first and the ninth overtones can be derived from the data set. RR Lyrae shows period doubling, but switches occasionally to a state where a pattern of six pulsation cycles repeats instead of two. We found hydrodynamic models that show the same three modes and the period-six state, allowing for comparison with the observations.

The sandwich sign | Mahomed | SA Journal of Radiology

African Journals Online (AJOL)

The sandwich sign refers to the sandwiching of mesenteric vessels and fat by enlarged mesenteric nodes on cross-sectional imaging, commonly occurring in lymphoma, but not specific to lymphoma. The sign is radiologically indistinguishable from post-transplant lymphoproliferative disorders. The radiological significance ...

Feasibility study of a SiC sandwich neutron spectrometer

Energy Technology Data Exchange (ETDEWEB)

Wu, Jian, E-mail: caepwujian@163.com [Institute of Nuclear Physics and Chemistry, China Academy of Engineering Physics, Mianyang 621900, Sichuan Province (China); Lei, Jiarong, E-mail: jiarong_lei@163.com [Institute of Nuclear Physics and Chemistry, China Academy of Engineering Physics, Mianyang 621900, Sichuan Province (China); Jiang, Yong; Chen, Yu; Rong, Ru; Zou, Dehui; Fan, Xiaoqiang [Institute of Nuclear Physics and Chemistry, China Academy of Engineering Physics, Mianyang 621900, Sichuan Province (China); Chen, Gang; Li, Li; Bai, Song [Nanjing Electronic Devices Institute, Nanjing 210016 (China)

2013-04-21

Semiconductor sandwich neutron spectrometers are suitable for in-pile measurements of fast reactor spectra thanks to their compact and relatively simple design. We have assembled and tested a sandwich neutron spectrometer based on 4H-silicon carbide (4H-SiC) Schottky diodes. The SiC diodes detect neutrons via neutron-induced charged particles (tritons and alpha particles) produced by {sup 6}Li(n,α){sup 3}H reaction. {sup 6}LiF neutron converter layers are deposited on the front surface of Schottky diodes by magnetron sputtering. The responses of SiC diodes to charged particles were investigated with an {sup 241}Am alpha source. A sandwich neutron spectrometer was assembled with two SiC Schottky diodes selected based on the charged-particle-response experimental results. The low-energy neutron response of the sandwich spectrometer was measured in the neutron field of the Chinese Fast Burst Reactor-II (CFBR-II). Spectra of alpha particles and tritons from {sup 6}Li(n,α){sup 3}H reaction were obtained with two well-resolved peaks. The energy resolution of the sum spectrum was 8.8%. The primary experimental results confirmed the 4H-SiC sandwich neutron spectrometer's feasibility. -- Highlights: ► Sandwich neutron spectrometer employing 4H-SiC as a detecting material has been developed for the first time. ► {sup 6}LiF neutron converter has been deposited on the surface of 4H-SiC Schottky diode. ► Preliminary testing results obtained with the 4H-SiC sandwich neutron spectrometer are presented.

Optimization of composite sandwich cover panels subjected to compressive loadings

Science.gov (United States)

Cruz, Juan R.

1991-01-01

An analysis and design method is presented for the design of composite sandwich cover panels that include the transverse shear effects and damage tolerance considerations. This method is incorporated into a sandwich optimization computer program entitled SANDOP. As a demonstration of its capabilities, SANDOP is used in the present study to design optimized composite sandwich cover panels for for transport aircraft wing applications. The results of this design study indicate that optimized composite sandwich cover panels have approximately the same structural efficiency as stiffened composite cover panels designed to satisfy individual constraints. The results also indicate that inplane stiffness requirements have a large effect on the weight of these composite sandwich cover panels at higher load levels. Increasing the maximum allowable strain and the upper percentage limit of the 0 degree and +/- 45 degree plies can yield significant weight savings. The results show that the structural efficiency of these optimized composite sandwich cover panels is relatively insensitive to changes in core density. Thus, core density should be chosen by criteria other than minimum weight (e.g., damage tolerance, ease of manufacture, etc.).

RR Lyrae Stars in M4

Science.gov (United States)

Kuehn, Charles A.; Moskalik, Pawel; Drury, Jason A.

2017-10-01

Observations by Kepler/K2 have revolutionized the study of RR Lyrae stars by allowing the detection of new phenomna, such as low amplitude additional modes and period doubling, which had not previously been seen from the ground. During campaign 2, K2 observed the globular cluster M4, providiing the first opportunity to study a sizeable group of RR Lyrae stars that belong to a single population; the other RR Lyrae stars that have been observed from space are field stars in the galactic halo and thus belong to an assortment of populations. In this poster we present the results of our study of the RR Lyrae variables in M4 from K2 photometry. We have identified additional, low amplitude pulsation modes in both observed RRc stars. In 3 RRab stars we have found the Blazhko effect with periods of 16.6d, 22.4d, and 44.5d.

RR Lyrae Stars in M4

Directory of Open Access Journals (Sweden)

Kuehn Charles A

2017-01-01

Full Text Available Observations by Kepler/K2 have revolutionized the study of RR Lyrae stars by allowing the detection of new phenomna, such as low amplitude additional modes and period doubling, which had not previously been seen from the ground. During campaign 2, K2 observed the globular cluster M4, providiing the first opportunity to study a sizeable group of RR Lyrae stars that belong to a single population; the other RR Lyrae stars that have been observed from space are field stars in the galactic halo and thus belong to an assortment of populations. In this poster we present the results of our study of the RR Lyrae variables in M4 from K2 photometry. We have identified additional, low amplitude pulsation modes in both observed RRc stars. In 3 RRab stars we have found the Blazhko effect with periods of 16.6d, 22.4d, and 44.5d.

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.)

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.

Exploring M33 Through RR Lyrae Stars

OpenAIRE

Pritzl, Barton J.

2013-01-01

Recent surveys have detected RR Lyrae stars in M33, the Triangulum Galaxy. These variable stars are excellent tracers of ancient stellar populations. The RR Lyrae stars have been used to estimate metallicities at various locations within M33, as well as determining the distance to the galaxy. A summary of the M33 RR Lyrae stars is presented here as well as an analysis on what their properties imply for the unique M33 galaxy

Adsorção dos corantes RO16, RR2 e RR141 utilizando lodo residual da indústria têxtil Adsorption of dyes RO16, RR2 and RR141 using residual sludge of textile industry

Directory of Open Access Journals (Sweden)

Andressa Regina Vasques

2011-09-01

Full Text Available A adsorção é uma das técnicas empregadas com sucesso para remoção efetiva da cor presente em efluentes têxteis. Com o objetivo de avaliar os diferentes parâmetros adsortivos, bem como determinar a eficiência de um adsorvente alternativo desenvolvido a partir de lodo residual têxtil na remoção de corantes, foram determinadas curvas de cinética de adsorção e isotermas. Por meio dos dados cinéticos e de equilíbrio obtidos, verificou-se que a 25ºC a adsorção foi favorável para todos os corantes, sendo esta a melhor condição para os corantes RO16 e RR2 na ausência de sais. Para o corante RR141, a adição de NaCl aumentou a capacidade de adsorção do adsorvente no equilíbrio e a adição de Na2SO4 favoreceu a adsorção para o corante RO16, ao contrário do que se observou para os outros dois corantes. A quantidade máxima de corante adsorvida por unidade de massa de adsorvente (q max nas melhores condições adsortivas para os corantes RO16, RR2 e RR141 foi de 81,30, 53,48 e 78,74 mg.g-1, respectivamente.The adsorption is one of the techniques that have been successfully used for effective removal of the dyes present in textile effluents. With the objective to evaluate the different adsorptive parameters, as well as determining the efficiency of one alternative adsorbent in the removal of dyes, kinetics and equilibrium data of adsorption were determined. By the kinetic data and of equilibrium, it was verified that the adsorption was favorable for all the dyes in 25ºC, being the best condition for the dye RO16 and RR2 in the total absence of salt. For the dye RR141, the addition of NaCl increased the adsorption capacity of adsorbent in the equilibrium and the addition of Na2SO4 favored the adsorption for the dye RO16, in contrast to what was observed for the two other dyes. The maximum quantity of dye adsorbed per unit mass of adsorbent (q max in the best adsorptive conditions for the dyes RO16, RR2 and RR141 was of 81

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…

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

Dynamic Response of Functionally Graded Carbon Nanotube Reinforced Sandwich Plate

Science.gov (United States)

Mehar, Kulmani; Panda, Subrata Kumar

2018-03-01

In this article, the dynamic response of the carbon nanotube-reinforced functionally graded sandwich composite plate has been studied numerically with the help of finite element method. The face sheets of the sandwich composite plate are made of carbon nanotube- reinforced composite for two different grading patterns whereas the core phase is taken as isotropic material. The final properties of the structure are calculated using the rule of mixture. The geometrical model of the sandwich plate is developed and discretized suitably with the help of available shell element in ANSYS library. Subsequently, the corresponding numerical dynamic responses computed via batch input technique (parametric design language code in ANSYS) of ANSYS including Newmark’s integration scheme. The stability of the sandwich structural numerical model is established through the proper convergence study. Further, the reliability of the sandwich model is checked by comparison study between present and available results from references. As a final point, some numerical problems have been solved to examine the effect of different design constraints (carbon nanotube distribution pattern, core to face thickness ratio, volume fractions of the nanotube, length to thickness ratio, aspect ratio and constraints at edges) on the time-responses of sandwich plate.

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.

Fracture Analysis of Debonded Sandwich Columns Under Axial Compression

DEFF Research Database (Denmark)

May, A.; Avilés, F.; Berggreen, Christian

A sandwich structure consists of two strong and stiff face sheets bonded to a weak low density core. The large separation between the face sheets provides increased bending rigidity and strength at low weight cost. Thus, sandwich structures frequently present better mechanical properties than...... monolithic structures of the same weight. The vast range of applications of such materials includes wind turbines, marine, and aerospace industries. In this work, geometrically nonlinear finite element analysis is conducted to investigate the fracture parameters and debond propagation of sandwich columns...

Porous Sandwiched Graphene/Silicon Anodes for Lithium Storage

International Nuclear Information System (INIS)

Wei, Liangming; Hou, Zhongyu; Wei, Hao

2017-01-01

Highlights: • In situ hydrolysis of tetraethoxysilane within the confined galleries region of graphite oxide. • New porous sandwiched graphene/Si nanocomposites were prepared by magnesium thermal reduction. • The Si nanostructure was compactly sandwiched between two neighboring graphenes. • The Si/graphene anodes deliver large reversible capacity with excellent cycling stability. - Abstract: Porous sandwiched graphene/Si nanocomposites (PG-Si) are prepared by in situ hydrolysis of tetraethoxysilane within the confined gallery region of graphite oxide, and then magnesium thermal reduction of the intra-gallery SiO 2 to Si nanocrystals. The Si nanostructures are in situ formed within the confined gallery region of graphite, and they are compactly sandwiched between two neighboring graphene sheets. This compactly sandwiched structure affords enhanced electron conductivity, and prevents Si nanoparticles from aggregation. Meanwhile, the free voids between neighboring Si nanocrystals alleviate the volume change of Si during cycling. As a consequence, the resulting PG-Si nanocomposites are high-performance anode materials for lithium-ion batteries which show long cycle life (>500 cycles) and high specific charge capacity (1464 mAh g −1 at a current density of 200 mA/g, 920 mAh g −1 at a current density of 1.68A/g after 500 cycles). The Li + diffusion kinetics in PG-Si is also discussed.

AA, sandwich line with magnetic horn

CERN Multimedia

CERN PhotoLab

1980-01-01

The magnetic horn, focusing the antiprotons emanating from the target, was affixed to a sandwich line through which the 150 kA pulses were supplied. Expecting to have to change from time to time the fragile horn (inner conductor only 0.7 mm thick), the assembly was designed for quick exchange. At the lower end of the sandwich line we see the connectors for the high-current cables, at the upper end the magnet horn. It has just been lifted from the V-supports which held it aligned downstream of the target. Continue with 8010293.

Buckling driven debonding in sandwich columns

DEFF Research Database (Denmark)

Østergaard, Rasmus Christian

2008-01-01

results from two mechanisms: (a) interaction of local debond buckling and global buckling and (b) the development of a damaged zone at the debond crack tip. Based on the pronounced imperfection sensitivity, the author predicts that an experimental measurement of the strength of sandwich structures may......A compression loaded sandwich column that contains a debond is analyzed using a geometrically non-linear finite element model. The model includes a cohesive zone along one face sheet/core interface whereby the debond can extend by interface crack growth. Two geometrical imperfections are introduced...

Measuring Cohesive Laws for Interfaces in Sandwich Structures

DEFF Research Database (Denmark)

Lundsgaard-Larsen, Christian; Sørensen, Bent F.; Berggreen, Carl Christian

2006-01-01

mixities. The sandwich specimens consists of glass fiber faces and Divinycell H200 foam core with a pre-crack between face and core made with teflon film. Arbitrary stiffening of the sandwich faces with steel bars adhered to the faces reduces rotations and ensures that the method is useable for a wide...

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...

Effect of nanomodified polyester resin on hybrid sandwich laminates

International Nuclear Information System (INIS)

Anbusagar, NRR.; Giridharan, P.K.; Palanikumar, K.

2014-01-01

Highlights: • Effect of nanomodified polyester resin on hybrid sandwich laminates is evaluated. • The hybrid sandwich laminates are fabricated with varying wt% of nanoclay. • Flexural, impact and moisture absorbtion properties are evaluated for hybrid composites. • Scanning electron microscopy is utilized to analyze the dispersion of clay and fractured surfaces of the nanocomposites. - Abstract: Effect of nanoclay modified polyester resin on flexural, impact, hardness and water absorption properties of untreated woven jute and glass fabric hybrid sandwich laminates have been investigated experimentally. The hybrid sandwich laminates are prepared by hand lay-up manufacturing technique (HL) for investigation. All hybrid sandwich laminates are fabricated with a total of 10 layers, by varying the extreme layers and wt% of nanoclay in polyester resin so as to obtain four different combinations of hybrid sandwich laminates. For comparison of the composite with hybrid composite, jute fiber reinforced composite laminate also fabricated. X-ray diffraction (XRD) results obtained from samples with nanoclay indicated that intergallery spacing of the layered clay increases with matrix. Scanning electron microscopy (SEM) gave a morphological picture of the cross-sections and energy dispersive X-ray spectroscopy (EDS) allowed investigating the elemental composition of matrix in composites. The testing results indicated that the flexural properties are greatly increased at 4% of nanoclay loading while impact, hardness and water absorption properties are increased at 6% of nanoclay loading. A plausible explanation for high increase of properties has also been discussed

A Debonded Sandwich Specimen Under Mixed Mode Bending (MMB)

DEFF Research Database (Denmark)

Quispitupa, Amilcar; Berggreen, Christian; Carlsson, Leif A.

2008-01-01

Face/core interface crack propagation in sandwich specimens is analyzed. A thorough analysis of the typical failure modes in sandwich composites was performed in order to design the MMB specimen to promote face/core debond fracture. Displacement, compliance and energy release rate expressions...... for the MMB specimen were derived from a superposition analysis. An experimental verification of the methodology proposed was performed using MMB sandwich specimens with H100 PVC foam core and E-glass/polyester non-crimp quadro-axial [0/45/90/-45]s DBLT-850 faces. Different mixed mode loadings were applied...

Mechanical evaluation with fe analysis of sandwich panels for wind turbine blade

Energy Technology Data Exchange (ETDEWEB)

Yasaswi, M.; Naveen, P.N.E.; Prasad, R.V. [GIET. Dept. of Mechanical Engineering, Rajahmundry (India)

2012-07-01

Sandwich panels are notable for their structural efficiency and are used as load bearing components in various branches of engineering, especially in aerospace and marine industries. The objective of the present work is to perform computer-aided analysis on sandwich panels. The analysis of sandwich panel with truss core are compared with other four types of sandwich panel with continuous corrugated core, top hat core, zed core and channel core. The basic reason to use sandwich structure is to save weight, however smooth skins and excellent fatigue resistance are also attributes of a sandwich structure. A sandwich is comprised of two layered composite materials formed by bonding two or more thin facings or face sheets to relatively thick core materials. In this type of construction the facings resist nearly all of the in-plane loads and out-of-plane bending moments. The thin facings provide nearly all of the bending stiffness because they are generally of a much higher modulus material is located at a greatest distance from the neutral axis of the component. The basic concept of sandwich panel is that the facings carry the bending loads and the core carries the shear loads. The main function of the core material is to distribute local loads and stresses over large areas. From all this analysis it is concluded that the truss core Sandwich panels can be used in wind turbine blade design. (Author)

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.

OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.

Science.gov (United States)

Naveena, Basappa M; Jagadeesh, Deepak S; Jagadeesh Babu, A; Madhava Rao, T; Kamuni, Veeranna; Vaithiyanathan, S; Kulkarni, Vinayak V; Rapole, Srikanth

2017-10-15

The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myofibrillar proteins using OFFGEL electrophoresis, SDS-PAGE and protein identification by MALDI-TOF MS. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheep meat with high confidence. Relative quantification of buffalo meat mixed with sheep meat was done by quantitative label-free mass spectrometry using UPLC-QTOF and PLGS search engine to substantiate the confidence level of the data. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226bp and 126bp product amplicons for buffalo and cattle meat, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with cattle meat in raw and cooked meat mixes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Adhesion aspects of polyurethane foam sandwich panels.

OpenAIRE

Ng, Simon L.

2016-01-01

Sandwich panels, polyurethane foam sandwiched between two sheets of steel, form the walls and roofs in the construction of buildings. ArcelorMittal is a manufacturer of the steel as well as these finished panels. For this project they combined with a supplier of the polyurethane foams, Huntsman Polyurethanes, to joint-fund a research project investigating the fundamental mechanisms of adhesion, as well as the causes of failures in the product which manifests primarily in two different ways...

Behavior of sandwich panels in a fire

Science.gov (United States)

Chelekova, Eugenia

2018-03-01

For the last decades there emerged a vast number of buildings and structures erected with the use of sandwich panels. The field of application for this construction material is manifold, especially in the construction of fire and explosion hazardous buildings. In advanced evacu-ation time calculation methods the coefficient of heat losses is defined with dire regard to fire load features, but without account to thermal and physical characteristics of building envelopes, or, to be exact, it is defined for brick and concrete walls with gross heat capacity. That is why the application of the heat loss coefficient expression obtained for buildings of sandwich panels is impossible because of different heat capacity of these panels from the heat capacities of brick and concrete building envelopes. The article conducts an analysis and calculation of the heal loss coefficient for buildings and structures of three layer sandwich panels as building envelopes.

Sandwich mapping of schistosomiasis risk in Anhui Province, China.

Science.gov (United States)

Hu, Yi; Bergquist, Robert; Lynn, Henry; Gao, Fenghua; Wang, Qizhi; Zhang, Shiqing; Li, Rui; Sun, Liqian; Xia, Congcong; Xiong, Chenglong; Zhang, Zhijie; Jiang, Qingwu

2015-06-03

Schistosomiasis mapping using data obtained from parasitological surveys is frequently used in planning and evaluation of disease control strategies. The available geostatistical approaches are, however, subject to the assumption of stationarity, a stochastic process whose joint probability distribution does not change when shifted in time. As this is impractical for large areas, we introduce here the sandwich method, the basic idea of which is to divide the study area (with its attributes) into homogeneous subareas and estimate the values for the reporting units using spatial stratified sampling. The sandwich method was applied to map the county-level prevalence of schistosomiasis japonica in Anhui Province, China based on parasitological data collected from sample villages and land use data. We first mapped the county-level prevalence using the sandwich method, then compared our findings with block Kriging. The sandwich estimates ranged from 0.17 to 0.21% with a lower level of uncertainty, while the Kriging estimates varied from 0 to 0.97% with a higher level of uncertainty, indicating that the former is more smoothed and stable compared to latter. Aside from various forms of reporting units, the sandwich method has the particular merit of simple model assumption coupled with full utilization of sample data. It performs well when a disease presents stratified heterogeneity over space.

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...

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.

Analysis of syntactic foam – GFRP sandwich composites for flexural loads

Science.gov (United States)

Paul, Daniel; Velmurugan, R.; Jayaganthan, R.; Gupta, N. K.; Manzhirov, A. V.

2018-04-01

The use of glass microballoon (GMB) — epoxy syntactic foams as a sandwich core material is studied. The skins and foam core are fabricated and joined instantaneously unlike the procedures followed in the previous studies. Each successive layer of the sandwich is fabricated when the previous layer is in a semi-gelled state. These sandwich samples are characterized for their properties under flexural loading. The failure modes and mechanical properties are carefully investigated. The change in fabrication technique results in a significant increase in the load bearing pattern of the sandwich. In earlier studies, debonding was found to occur prematurely since the bonding between the skins and core is the weakest plane. Using the current technique, core cracking occurs first, followed by skin fiber breaking and debonding happens at the end. This ensures that the load carrying phase of the structure is extended considerably. The sandwich is also analytically studied using Reddy’s higher order shear deformation theory. A higher order theory is selected as the sandwich can no longer be considered as a thin beam and thus shear effects also need to be considered in addition to bending effects.

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.

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.

Sandwich mapping of schistosomiasis risk in Anhui Province, China

Directory of Open Access Journals (Sweden)

Yi Hu

2015-06-01

Full Text Available Schistosomiasis mapping using data obtained from parasitological surveys is frequently used in planning and evaluation of disease control strategies. The available geostatistical approaches are, however, subject to the assumption of stationarity, a stochastic process whose joint probability distribution does not change when shifted in time. As this is impractical for large areas, we introduce here the sandwich method, the basic idea of which is to divide the study area (with its attributes into homogeneous subareas and estimate the values for the reporting units using spatial stratified sampling. The sandwich method was applied to map the county-level prevalence of schistosomiasis japonica in Anhui Province, China based on parasitological data collected from sample villages and land use data. We first mapped the county-level prevalence using the sandwich method, then compared our findings with block Kriging. The sandwich estimates ranged from 0.17 to 0.21% with a lower level of uncertainty, while the Kriging estimates varied from 0 to 0.97% with a higher level of uncertainty, indicating that the former is more smoothed and stable compared to latter. Aside from various forms of reporting units, the sandwich method has the particular merit of simple model assumption coupled with full utilization of sample data. It performs well when a disease presents stratified heterogeneity over space.

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

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

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.

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.

Salads, Sandwiches and Desserts.

Science.gov (United States)

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on salads, sandwiches, and desserts is designed to provide Marine food service personnel with a general background in the proper techniques for the preparation of these items. Introductory materials include specific information for MCI students and a…

3D Energy Absorption Diagram Construction of Paper Honeycomb Sandwich Panel

Directory of Open Access Journals (Sweden)

Dongmei Wang

2018-01-01

Full Text Available Paper honeycomb sandwich panel is an environment-sensitive material. Its cushioning property is closely related to its structural factors, the temperature and humidity, random shocks, and vibration events in the logistics environment. In order to visually characterize the cushioning property of paper honeycomb sandwich panel in different logistics conditions, the energy absorption equation of per unit volume of paper honeycomb sandwich panel was constructed by piecewise function. The three-dimensional (3D energy absorption diagram of paper honeycomb sandwich panel was constructed by connecting the inflexion of energy absorption curve. It takes into account the temperature, humidity, strain rate, and characteristics of the honeycomb structure. On the one hand, this diagram breaks through the limitation of the static compression curve of paper honeycomb sandwich panel, which depends on the test specimen and is applicable only to the standard condition. On the other hand, it breaks through the limitation of the conventional 2D energy absorption diagram which has less information. Elastic modulus was used to normalize the plateau stress and energy absorption per unit volume. This makes the 3D energy absorption diagram universal for different material sandwich panels. It provides a new theoretical basis for packaging optimized design.

Finite element simulation of low velocity impact loading on a sandwich composite

Directory of Open Access Journals (Sweden)

Vishwas M.

2018-01-01

Full Text Available Sandwich structure offer more advantage in bringing flexural stiffness and energy absorption capabilities in the application of automobile and aerospace components. This paper presents comparison study and analysis of two types of composite sandwich structures, one having Jute Epoxy skins with rubber core and the other having Glass Epoxy skins with rubber core subjected to low velocity normal impact loading. The behaviour of sandwich structure with various parameters such as energy absorption, peak load developed, deformation and von Mises stress and strain, are analyzed using commercially available analysis software. The results confirm that sandwich composite with jute epoxy skin absorbs approximately 20% more energy than glass epoxy skin. The contact force developed in jute epoxy skin is approximately 2.3 times less when compared to glass epoxy skin. von Mises stress developed is less in case of jute epoxy. The sandwich with jute epoxy skin deforms approximately 1.6 times more than that of same geometry of sandwich with glass epoxy skin. Thus exhibiting its elastic nature and making it potential candidate for low velocity impact application.

Investigation on Wall Panel Sandwiched With Lightweight Concrete

Science.gov (United States)

Lakshmikandhan, K. N.; Harshavardhan, B. S.; Prabakar, J.; Saibabu, S.

2017-08-01

The rapid population growth and urbanization have made a massive demand for the shelter and construction materials. Masonry walls are the major component in the housing sector and it has brittle characteristics and exhibit poor performance against the uncertain loads. Further, the structure requires heavier sections for carrying the dead weight of masonry walls. The present investigations are carried out to develop a simple, lightweight and cost effective technology for replacing the existing wall systems. The lightweight concrete is developed for the construction of sandwich wall panel. The EPS (Expanded Polystyrene) beads of 3 mm diameter size are mixed with concrete and developed a lightweight concrete with a density 9 kN/m3. The lightweight sandwich panel is cast with a lightweight concrete inner core and ferrocement outer skins. This lightweight wall panel is tested for in-plane compression loading. A nonlinear finite element analysis with damaged plasticity model is carried out with both material and geometrical nonlinearities. The experimental and analytical results were compared. The finite element study predicted the ultimate load carrying capacity of the sandwich panel with reasonable accuracy. The present study showed that the lightweight concrete is well suitable for the lightweight sandwich wall panels.

Acoustic wave spread in superconducting-normal-superconducting sandwich

International Nuclear Information System (INIS)

Urushadze, G.I.

2004-01-01

The acoustic wave spread, perpendicular to the boundaries between superconducting and normal metals in superconducting-normal-superconducting (SNS) sandwich has been considered. The alternate current flow sound induced by the Green function method has been found and the coefficient of the acoustic wave transmission through the junction γ=(S 1 -S 2 )/S 1 , (where S 1 and S 2 are average energy flows formed on the first and second boundaries) as a function of the phase difference between superconductors has been investigated. It is shown that while the SNS sandwich is almost transparent for acoustic waves (γ 0 /τ), n=0,1,2, ... (where τ 0 /τ is the ratio of the broadening of the quasiparticle energy levels in impurity normal metal as a result of scattering of the carriers by impurities 1/τ to the spacing between energy levels 1/τ 0 ), γ=2, (S 2 =-S 1 ), which corresponds to the full reflection of the acoustic wave from SNS sandwich. This result is valid for the limit of a pure normal metal but in the main impurity case there are two amplification and reflection regions for acoustic waves. The result obtained shows promise for the SNS sandwich as an ideal mirror for acoustic wave reflection

Production of crispy bread snacks containing chicken meat and chicken meat powder

Directory of Open Access Journals (Sweden)

HULYA CAKMAK

Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

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

Design Analysis of the Mixed Mode Bending Sandwich Specimen

DEFF Research Database (Denmark)

Quispitupa, Amilcar; Berggreen, Christian; Carlsson, Leif A.

2010-01-01

A design analysis of the mixed mode bending (MMB) sandwich specimen for face–core interface fracture characterization is presented. An analysis of the competing failure modes in the foam cored sandwich specimens is performed in order to achieve face–core debond fracture prior to other failure modes...... for the chosen geometries and mixed mode loading conditions....

Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch.

Science.gov (United States)

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

2017-07-01

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 and theory of social practices helps to better understand the possibly culturally dependent operationalization of the concept meat. Ten visiting graduate students from China, 10 from Ethiopia and 10 native Dutch graduate students completed freelist tasks, a pile sort task, interview and essay task, during a single session. We found that butchered animals are at the center of the concept of meat, although depending on culture not all animals are a source of meat. Symbolic boundaries were restricted or stretched depending on social practices within countries. Ethiopian participants applied strictly defined symbolic boundaries, where Chinese and Dutch participants used more broadly defined symbolic boundaries. Cultured meat was seen as a technology for the future and was positioned across the symbolic boundaries of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

RR-Interval variance of electrocardiogram for atrial fibrillation detection

Science.gov (United States)

Nuryani, N.; Solikhah, M.; Nugoho, A. S.; Afdala, A.; Anzihory, E.

2016-11-01

Atrial fibrillation is a serious heart problem originated from the upper chamber of the heart. The common indication of atrial fibrillation is irregularity of R peak-to-R-peak time interval, which is shortly called RR interval. The irregularity could be represented using variance or spread of RR interval. This article presents a system to detect atrial fibrillation using variances. Using clinical data of patients with atrial fibrillation attack, it is shown that the variance of electrocardiographic RR interval are higher during atrial fibrillation, compared to the normal one. Utilizing a simple detection technique and variances of RR intervals, we find a good performance of atrial fibrillation detection.

Two dimensional dynamic analysis of sandwich plates with gradient foam cores

Energy Technology Data Exchange (ETDEWEB)

Mu, Lin; Xiao, Deng Bao; Zhao, Guiping [State Key Laboratory for Mechanical structure Strength and Vibration, School of AerospaceXi' an Jiaotong University, Xi' an (China); Cho, Chong Du [Dept. of Mechanical Engineering, Inha University, Inchon (Korea, Republic of)

2016-09-15

Present investigation is concerned about dynamic response of composite sandwich plates with the functionally gradient foam cores under time-dependent impulse. The analysis is based on a model of the gradient sandwich plate, in which the face sheets and the core adopt the Kirchhoff theory and a [2, 1]-order theory, respectively. The material properties of the gradient foam core vary continuously along the thickness direction. The gradient plate model is validated with the finite element code ABAQUS®. And the results show that the proposed model can predict well the free vibration of composite sandwich plates with gradient foam cores. The influences of gradient foam cores on the natural frequency, deflection and energy absorbing of the sandwich plates are also investigated.

Magnetic properties of sandwiches based on Nd-Co and Y-Co amorphous alloys

International Nuclear Information System (INIS)

Ndjaka, J.M.B.; Givord, D.

1996-01-01

Y-Co/Nd-Co/Y-Co and Nd-Co/Y-Co/Nd-Co amorphous sandwiches have been prepared by d.c. triode sputtering. The chemical composition of the constituent layers is R 0.33 Co 0.67 (R=Y, Nd). In such systems, the Co moments are coupled parallel through the whole sandwich thickness by strong positive 3d-3d exchange interactions. But, the coercive fields of the constituent layers taken separately differ. In the sandwiches as well, the reversal of magnetization in the different layers occurs at different values of the applied magnetic field. This phenomenon has been analysed qualitatively in terms of creation and annihilation of walls at the interfaces between layers for sandwiches where the thicknesses of the constituent layers are about 1000 A. In sandwiches where the thickness of the constituent layers is 100 A, the wall width available is very weak and the value of the applied magnetic field necessary for the creation of such a wall is higher than the coercive field of the entire sandwich system. As a result, the magnetization of the sandwich system reverses as a whole like in homogeneous systems. (orig.)

Sandwich design for ships and railway wagons

Energy Technology Data Exchange (ETDEWEB)

Olsson, K.-A. [Royal Inst. of Tech., Stockholm (Sweden). Dept. of Aeronautics

2000-07-01

In Sweden we have long experience of different types of vehicles and ships in sandwich construction, especially for Navy ships, such as minesweepers, mine-counter-measure-vessels and corvettes. As face materials mostly GRP and FRP have been used, but also metallic materials of Al-alloys, coated carbon steel and stainless steel. Core materials have usually been cellular plastic foams of cross-linked PVC, but also extruded PS, PUR, PEI and PMI. A lot of different continuous and discontinuous manufacturing processes are used. Vacuum assisted infusion is used in the last years, because it is a closed process, gives high fibre content and a good quality of the laminates. Sandwich design has mainly been used in the transportation area, where lightweight design is needed to give higher performance and load bearing capacity. The use of sandwich will give high stiffness- and strength-to weight ratio. These are in most cases not enough from economic point of view, but even other integrated functions must be considered, i.e. insulation, energy consumption, damping, less components, lower manufacturing costs, low maintenance, signature effects (military) etc. (orig.)

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.

Study on the sandwich piezoelectric ceramic ultrasonic transducer in thickness vibration

International Nuclear Information System (INIS)

Lin Shuyu; Tian Hua

2008-01-01

A sandwich piezoelectric ceramic ultrasonic transducer in thickness vibration is studied. The transducer consists of front and back metal masses, and coaxially segmented, thickness polarized piezoelectric ceramic thin rings. For this kind of sandwich piezoelectric transducers in thickness vibration, it is required that the lateral dimension of the transducer is sufficiently large compared with its longitudinal dimension so that no lateral displacements in the transducer can occur (laterally clamped). In this paper, the thickness vibration of the piezoelectric ceramic stack consisting of a number of identical piezoelectric ceramic thin rings is analysed and its electro-mechanical equivalent circuit is obtained. The resonance frequency equation for the sandwich piezoelectric ceramic ultrasonic transducer in thickness vibration is derived. Based on the frequency equation, two sandwich piezoelectric ceramic ultrasonic transducers are designed and manufactured, and their resonance frequencies are measured. It is shown that the measured resonance frequencies are in good agreement with the theoretical results. This kind of sandwich piezoelectric ultrasonic transducer is expected to be used in megasonic ultrasonic cleaning and sonochemistry where high power and high frequency ultrasound is needed

Insert Design and Manufacturing for Foam-Core Composite Sandwich Structures

Science.gov (United States)

Lares, Alan

Sandwich structures have been used in the aerospace industry for many years. The high strength to weight ratios that are possible with sandwich constructions makes them desirable for airframe applications. While sandwich structures are effective at handling distributed loads such as aerodynamic forces, they are prone to damage from concentrated loads at joints or due to impact. This is due to the relatively thin face-sheets and soft core materials typically found in sandwich structures. Carleton University's Uninhabited Aerial Vehicle (UAV) Project Team has designed and manufactured a UAV (GeoSury II Prototype) which features an all composite sandwich structure fuselage structure. The purpose of the aircraft is to conduct geomagnetic surveys. The GeoSury II Prototype serves as the test bed for many areas of research in advancing UAV technologies. Those areas of research include: low cost composite materials manufacturing, geomagnetic data acquisition, obstacle detection, autonomous operations and magnetic signature control. In this thesis work a methodology for designing and manufacturing inserts for foam-core sandwich structures was developed. The results of this research work enables a designer wishing to design a foam-core sandwich airframe structure, a means of quickly manufacturing optimized inserts for the safe introduction of discrete loads into the airframe. The previous GeoSury II Prototype insert designs (v.1 & v.2) were performance tested to establish a benchmark with which to compare future insert designs. Several designs and materials were considered for the new v.3 inserts. A plug and sleeve design was selected, due to its ability to effectively transfer the required loads to the sandwich structure. The insert material was chosen to be epoxy, reinforced with chopped carbon fibre. This material was chosen for its combination of strength, low mass and also compatibility with the face-sheet material. The v.3 insert assembly is 60% lighter than the

Nanocrystalline Aluminum Truss Cores for Lightweight Sandwich Structures

Science.gov (United States)

Schaedler, Tobias A.; Chan, Lisa J.; Clough, Eric C.; Stilke, Morgan A.; Hundley, Jacob M.; Masur, Lawrence J.

2017-12-01

Substitution of conventional honeycomb composite sandwich structures with lighter alternatives has the potential to reduce the mass of future vehicles. Here we demonstrate nanocrystalline aluminum-manganese truss cores that achieve 2-4 times higher strength than aluminum alloy 5056 honeycombs of the same density. The scalable fabrication approach starts with additive manufacturing of polymer templates, followed by electrodeposition of nanocrystalline Al-Mn alloy, removal of the polymer, and facesheet integration. This facilitates curved and net-shaped sandwich structures, as well as co-curing of the facesheets, which eliminates the need for extra adhesive. The nanocrystalline Al-Mn alloy thin-film material exhibits high strength and ductility and can be converted into a three-dimensional hollow truss structure with this approach. Ultra-lightweight sandwich structures are of interest for a range of applications in aerospace, such as fairings, wings, and flaps, as well as for the automotive and sports industries.

Blast-Resistant Improvement of Sandwich Armor Structure with Aluminum Foam Composite

OpenAIRE

Yang, Shu; Qi, Chang

2013-01-01

Sandwich armor structures with aluminum foam can be utilized to protect a military vehicle from harmful blast load such as a landmine explosion. In this paper, a system-level dynamic finite element model is developed to simulate the blast event and to evaluate the blast-resistant performance of the sandwich armor structure. It is found that a sandwich armor structure with only aluminum foam is capable of mitigating crew injuries under a moderate blast load. However, a severe blast load causes...

Analysis and Behaviour of Sandwich Panels with Profiled Metal Facings under Transverse Load

Directory of Open Access Journals (Sweden)

M. Budescu

2004-01-01

Full Text Available Sandwich panels with thin steel facings and polyurethane core combine the load-carrying capacity of metal facings and protection functions with core properties. The core separates the two facings and keeps them in a stable condition, transmits shear between external layers, provides most of the shear rigidity and occasionally makes of useful contribution to the bending stiffness of the sandwich construction as a whole [1]. An experimental program on sandwich panels has been organized to prove that the mechanical properties of core and interface satisfy the load-carrying requirements for structural sandwich panels. The analysis of sandwich panels with deep profiles facings for cladding elements, respectively the roof constructions, has been carried out according to the European design norms [1], [5].

Effect of varying geometrical parameters of trapezoidal corrugated-core sandwich structure

Directory of Open Access Journals (Sweden)

Zaid N.Z.M.

2017-01-01

Full Text Available Sandwich structure is an attractive alternative that increasingly used in the transportation and aerospace industry. Corrugated-core with trapezoidal shape allows enhancing the damage resistance to the sandwich structure, but on the other hand, it changes the structural response of the sandwich structure. The aim of this paper is to study the effect of varying geometrical parameters of trapezoidal corrugated-core sandwich structure under compression loading. The corrugated-core specimen was fabricated using press technique, following the shape of trapezoidal shape. Two different materials were used in the study, glass fibre reinforced plastic (GFRP and carbon fibre reinforced plastic (CFRP. The result shows that the mechanical properties of the core in compression loading are sensitive to the variation of a number of unit cells and the core thickness.

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.

Long sandwich modules for photon veto detectors

International Nuclear Information System (INIS)

Yershov, N.; Khabibullin, M.; Kudenko, Yu.; Littenberg, L.; Mayatski, V.; Mineev, O.

2005-01-01

Long lead-scintillator sandwich modules developed for the BNL experiment KOPIO are described. The individual 4 m long module consists of 15 layers of 7 mm thick extruded scintillator and 15 layers of 1 mm lead absorber. Readout is implemented via WLS fibers glued into grooves in a scintillator with 7 mm spacing and viewed from both ends by the phototubes. Time resolution of 300 ps for cosmic MIPs was obtained. Light output stability monitored for 2 years shows no degradation beyond the measurement errors. A 4 m long C-bent sandwich module was also manufactured and tested

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...

Application of fibre reinforced plastic sandwich structures for automotive crashworthiness applications

NARCIS (Netherlands)

Lukaszewicz, D.; Blok, L.G.; Kratz, J.; Ward, C.; Kassapoglou, C.; Elmarakbi, A.; Araújo, A.L.

2016-01-01

In this work the application of fibre reinforced plastic (FRP) sandwich
structures, with particular focus on aramid fibre tufted sandwiches is being studied for
automotive crashworthiness applications using impact testing and numerical simulation.

Application of Load Carrying Sandwich Elements in Wind Turbine Blades

DEFF Research Database (Denmark)

Jensen, Jacob Fisker; Schultz, Jacob Pagh; Berggreen, Carl Christian

2005-01-01

The present work investigates the possibilities and drawbacks when applying sandwich as opposed to single skin composites in the flanges of the load carrying spar in a future 180 m wind turbine rotor. FEA is applied to investigate two basic designs with single skin and sandwich flanges respectively...

Compressive Behaviour and Energy Absorption of Aluminium Foam Sandwich

Science.gov (United States)

Endut, N. A.; Hazza, M. H. F. Al; Sidek, A. A.; Adesta, E. T. Y.; Ibrahim, N. A.

2018-01-01

Development of materials in automotive industries plays an important role in order to retain the safety, performance and cost. Metal foams are one of the idea to evolve new material in automotive industries since it can absorb energy when it deformed and good for crash management. Recently, new technology had been introduced to replace metallic foam by using aluminium foam sandwich (AFS) due to lightweight and high energy absorption behaviour. Therefore, this paper provides reliable data that can be used to analyze the energy absorption behaviour of aluminium foam sandwich by conducting experimental work which is compression test. Six experiments of the compression test were carried out to analyze the stress-strain relationship in terms of energy absorption behavior. The effects of input variables include varying the thickness of aluminium foam core and aluminium sheets on energy absorption behavior were evaluated comprehensively. Stress-strain relationship curves was used for energy absorption of aluminium foam sandwich calculation. The result highlights that the energy absorption of aluminium foam sandwich increases from 12.74 J to 64.42 J respectively with increasing the foam and skin thickness.

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,

THE RR LYRAE VARIABLES AND HORIZONTAL BRANCH OF NGC 6656 (M22) {sup ,}

Energy Technology Data Exchange (ETDEWEB)

Kunder, Andrea; Walker, Alistair R.; Paredes Alvarez, Leonardo [Cerro Tololo Inter-American Observatory, Casilla 603, La Serena (Chile); Stetson, Peter B. [Dominion Astrophysical Observatory, NRC-Herzberg, National Research Council, Victoria BC, V9E 2E7 (Canada); Cassisi, Santi [INAF-Osservatorio Astronomico di Collurania, Via M. Maggini, I-64100 Teramo (Italy); Layden, Andrew [Bowling Green State University, Bowling Green, OH 43403 (United States); Bono, Giuseppe [Dipartimento di Fisica, Universita di Roma Tor Vergata, Rome (Italy); Catelan, Márcio [Pontificia Universidad Católica de Chile, Departamento de Astronomía y Astrofísica, Av. Vicuña Mackenna 4860, 782-0436 Macul, Santiago (Chile); Clem, James L. [Department of Physics and Astronomy, Louisiana State University, Baton Rouge, LA 70803-4001 (United States); Matsunaga, Noriyuki [Department of Astronomy, School of Science, The University of Tokyo (Japan); Salaris, Maurizio [Astrophysics Research Institute, Liverpool John Moores University, Twelve Quays House, Egerton Wharf, Birkenhead CH41 1LD (United Kingdom); Lee, Jae-Woo [Korea Astronomy and Space Science Institute, Daejeon 305-348 (Korea, Republic of); Chaboyer, Brian, E-mail: akunder@ctio.noao.edu, E-mail: mcatelan@astro.puc.cl [Department of Physics and Astronomy, Dartmouth College, Hanover, NH 03755 (United States)

2013-11-01

The first calibrated broadband UBVI time-series photometry is presented for the RR Lyrae variable stars in NGC 6656 (M22), with observations spanning a range of 22 years. We have also redetermined the variability types and periods for the RR Lyrae stars identified previously by photographic observations, revising the number of fundamental-mode RR Lyrae variables (RR0) to 10 and the number of first-overtone variables (RR1) to 16. The mean periods of the RR0 and RR1 variables are (P) {sub RR0} = 0.66 ± 0.02 days and (P) {sub RR1} = 0.33 ± 0.01 days, respectively, supporting an Oosterhoff II classification for the cluster. The number ratio of RR1-type to all RR-type variables is N {sub 1}/N{sub RR} = 0.61, also consistent with an Oosterhoff II designation. Both the RR Lyrae stars' minimum light colors and the blue edge of the RR Lyrae instability strip suggest E( B – – V) = 0.36 ± 0.02 mag toward M22. Regarding the HB morphology of M22, we find (B-R)/(B+V+R) = +0.97 ± 0.1 and at least one ''gap'' located in an unusual part of the blue HB, in the middle of the so-called hot HB stars.

Prospects and challenges of radiation processing of meats and meat products in India

International Nuclear Information System (INIS)

Chander, Ramesh

2014-01-01

In India goat, lamb and chicken meat are widely preferred, while, bovine meat and pork are consumed only by a small segment of the population. Meats in the country are mainly marketed fresh or in frozen state. Recently chilled poultry has been introduced in Indian market. In addition to fresh meats, several other ready to eat or ready to cook meat products like chicken chilly, chicken tikka, mutton shammi kababs, mutton seekh kababs etc are available in urban Indian market. These products are marketed only in the frozen state and have limited market due to expensive and inadequate freezing facilities. Major share of domestic fresh meat and poultry market is by unorganized sector and only a few corporate houses like Godrej and Venkey's are marketing poultry products. The time has come to benefit from radiation processing for safe, chilled meat and poultry in India. Shelf-stable, nutritious meat and meat products can also be produced by the process. Radiation processing of these foods will be of great economic and health significance and give boost to exports. This radiation processing can meet the needs of services of convenient and ready-to-eat meat and meat products

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

Meat consumption, Cooking Practices, Meat Mutagens and Risk of Prostate Cancer

Science.gov (United States)

John, Esther M.; Stern, Mariana C.; Sinha, Rashmi; Koo, Jocelyn

2012-01-01

Consumption of red meat, particularly well done meat, has been associated with increased prostate cancer risk. High temperature cooking methods such as grilling and barbequeing may produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) which are known carcinogens. We assessed the association with meat consumption and estimated HCA and PAH exposure in a population-based case-control study of prostate cancer. Newly diagnosed cases aged 40–79 years (531 advanced cases, 195 localized cases) and 527 controls were asked about dietary intake, including usual meat cooking methods and doneness levels. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using multivariate logistic regression. For advanced prostate cancer, but not localized disease, increased risks were associated with higher consumption of hamburgers (OR=1.79. CI=1.10–2.92), processed meat (OR=1.57, CI=1.04, 2.36), grilled red meat (OR=1.63, CI=0.99–2.68), and well done red meat (OR=1.52, CI=0.93–2.46), and intermediate intake of 2-amino-1-methyl1-6-phenylimidazo[4,5-b]pyridine (PhIP) (quartile 2 vs. 1: OR=1.41, CI=0.98–2.01; quartile 3 vs. 1: OR=1.42, CI=0.98–2.04), but not for higher intake. White meat consumption was not associated with prostate cancer. These findings provide further evidence that consumption of processed meat and red meat cooked at high temperature is associated with increased risk of advanced, but not localized prostate cancer. PMID:21526454

Sandwiched Rényi divergence satisfies data processing inequality

International Nuclear Information System (INIS)

Beigi, Salman

2013-01-01

Sandwiched (quantum) α-Rényi divergence has been recently defined in the independent works of Wilde et al. [“Strong converse for the classical capacity of entanglement-breaking channels,” preprint http://arxiv.org/abs/arXiv:1306.1586 (2013)] and Müller-Lennert et al. [“On quantum Rényi entropies: a new definition, some properties and several conjectures,” preprint http://arxiv.org/abs/arXiv:1306.3142v1 (2013)]. This new quantum divergence has already found applications in quantum information theory. Here we further investigate properties of this new quantum divergence. In particular, we show that sandwiched α-Rényi divergence satisfies the data processing inequality for all values of α > 1. Moreover we prove that α-Holevo information, a variant of Holevo information defined in terms of sandwiched α-Rényi divergence, is super-additive. Our results are based on Hölder's inequality, the Riesz-Thorin theorem and ideas from the theory of complex interpolation. We also employ Sion's minimax theorem

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.

Multi-objective optimal design of sandwich panels using a genetic algorithm

Science.gov (United States)

Xu, Xiaomei; Jiang, Yiping; Pueh Lee, Heow

2017-10-01

In this study, an optimization problem concerning sandwich panels is investigated by simultaneously considering the two objectives of minimizing the panel mass and maximizing the sound insulation performance. First of all, the acoustic model of sandwich panels is discussed, which provides a foundation to model the acoustic objective function. Then the optimization problem is formulated as a bi-objective programming model, and a solution algorithm based on the non-dominated sorting genetic algorithm II (NSGA-II) is provided to solve the proposed model. Finally, taking an example of a sandwich panel that is expected to be used as an automotive roof panel, numerical experiments are carried out to verify the effectiveness of the proposed model and solution algorithm. Numerical results demonstrate in detail how the core material, geometric constraints and mechanical constraints impact the optimal designs of sandwich panels.

Design Considerations for Thermally Insulating Structural Sandwich Panels for Hypersonic Vehicles

Science.gov (United States)

Blosser, Max L.

2016-01-01

Simplified thermal/structural sizing equations were derived for the in-plane loading of a thermally insulating structural sandwich panel. Equations were developed for the strain in the inner and outer face sheets of a sandwich subjected to uniaxial mechanical loads and differences in face sheet temperatures. Simple equations describing situations with no viable solution were developed. Key design parameters, material properties, and design principles are identified. A numerical example illustrates using the equations for a preliminary feasibility assessment of various material combinations and an initial sizing for minimum mass of a sandwich panel.

Nutrition Research.

Science.gov (United States)

1983-10-01

Sandwiches, steaks, hamburgers, meatball sandwiches, braised sirloin tip etc. Beef and beef products are a major source of saturated fat in the American...SELECTIONS (Approx 2,500 cal) FOOD GROUP Total Servings Per Day MILK 4 Cups MEAT (Fish, Poultry, Cheese or Eggs ) 5 Ounces of edible meat without bone or fat... MEATBALL SANDWICHES W/ 17.7% 75.2% ITALIAN SAUCE A 5.2% B 12.5% C 7.2% D 4 4 . 5 % E 30.0, 15.6% 68.9% 53. DO-IT-YOURSELF POORBOY A 5.2% B 10.4% C 15.5

The Planar Sandwich and Other 1D Planar Heat Flow Test Problems in ExactPack

Energy Technology Data Exchange (ETDEWEB)

Singleton, Jr., Robert [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

2017-01-24

This report documents the implementation of several related 1D heat flow problems in the verification package ExactPack [1]. In particular, the planar sandwich class defined in Ref. [2], as well as the classes PlanarSandwichHot, PlanarSandwichHalf, and other generalizations of the planar sandwich problem, are defined and documented here. A rather general treatment of 1D heat flow is presented, whose main results have been implemented in the class Rod1D. All planar sandwich classes are derived from the parent class Rod1D.

Photocatalytic perfermance of sandwich-like BiVO_4 sheets by microwave assisted synthesis

International Nuclear Information System (INIS)

Liu, Suqin; Tang, Huiling; Zhou, Huan; Dai, Gaopeng; Wang, Wanqiang

2017-01-01

Graphical abstract: Sandwich-like BiVO_4 sheets were successfully synthesized via a facile microwave-assisted method. The as-prepared samples exhibit a high activity for the degradation of methyl orange under visible light irradiation. - Highlights: • Sandwich-like BiVO_4 sheets were synthesized by a facile microwave-assisted method. • The presence of PEG-10000 plays a critical role in the formation of BiVO_4 sheets. • Ostwald ripening is the primary driving force for the formation of sandwich-like BiVO_4. • The sandwich-like BiVO_4 sheets exhibit a high visible-light photocatalytic activity. - Abstract: Sandwich-like BiVO_4 sheets were successfully synthesized in an aqueous solution containing bismuth nitrate, ammonium metavanadate and polyethylene glycol with a molecular weight of 10,000 (PEG-10000) using a facile microwave-assisted method. The as-prepared samples were characterized by scanning electron microscopy, N_2 adsorption-desorption, X-ray diffraction, X-ray photoelectron spectroscopy (XPS), and UV–vis diffuse reflectance spectroscopy. The results show that the presence of PEG-10000 plays a critical role in the formation of BiVO_4 sheets, and Ostwald ripening is the primary driving force for the formation of sandwich-like structures. The sandwich-like BiVO_4 sheets exhibit a high activity for the degradation of methyl orange under visible light irradiation (λ ≥ 420 nm). The enhancement of photocatalytic activity of sandwich-like BiVO_4 sheets can be attributed to its large surface area over the irregular BiVO_4 particles.

Flexural Behavior of Aluminum Honeycomb Core Sandwich Structure

Science.gov (United States)

Matta, Vidyasagar; Kumar, J. Suresh; Venkataraviteja, Duddu; Reddy, Guggulla Bharath Kumar

2017-05-01

This project is concerned with the fabrication and flexural testing of aluminium honey comb sandwich structure which is a special case of composite materials that is fabricated by attaching two thin but stiff skins to a light weight but thick core. The core material is normally low density material but its high thickness provide the sandwich composite with high bonding stiffness. Honeycomb core are classified into two types based on the materials and structures. Hexagonal shape has a unique properties i.e has more bonding strength and less formation time based on the cell size and sheet thickness. Sandwich structure exhibit different properties such as high load bearing capacity at low weight and has excellent thermal insulation. By considering the above properties it has tendency to minimize the structural problem. So honey comb sandwich structure is choosed. The core structure has a different applications such as aircraft, ship interiors, construction industries. As there is no proper research on strength characteristics of sandwich structure. So, we use light weight material to desire the strength. There are different parameters involved in this structure i.e cell size, sheet thickness and core height. In this project we considered 3 level of comparison among the 3 different parameters cell size of 4, 6 and 8 mm, sheet thickness of 0.3, 0.5 and 0.7 mm, and core height of 20,25 and 30 mm. In order to reduce the number of experiment we use taguchi design of experiment, and we select the L8 orthogonal array is the best array for this type of situation, which clearly identifies the parameters by independent of material weight to support this we add the minitab software, to identify the main effective plots and regression equation which involves the individual response and corresponding parameters. Aluminium material is used for the fabrication of Honeycomb sandwich structure among the various grades of aluminium we consider the AL6061 which is light weight material

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),...

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...

IDAS-RR: an incident data base system for research reactors

International Nuclear Information System (INIS)

Matsumoto, Kiyoshi; Kohsaka, Atsuo; Kaminaga, Masanori; Murayama, Youji; Ohnishi, Nobuaki; Maniwa, Masaki.

1990-03-01

An Incident Data Base System for Research Reactors, IDAS-RR, has been developed. IDAS-RR has information about abnormal incidents (failures, transients, accidents, etc.) of research reactors in the world. Data reference, input, editing and other functions of IDAS-RR are menu driven. The routine processing and data base management functions are performed by the system software and hardware. PC-9801 equipment was selected as the hardware because of its portability and popularity. IDAS-RR provides effective reference information for the following activities. 1) Analysis of abnormal incident of research reactors, 2) Detail analysis of research reactor behavior in the abnormal incident for building the knowledge base of the reactor emergency diagnostic system for research reactor, 3) Planning counter-measure for emergency situation in the research reactor. This report is a user's manual of IDAS-RR. (author)

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...

Buckling Analysis of Edge Cracked Sandwich Plate

Directory of Open Access Journals (Sweden)

Rasha Mohammed Hussein

2016-07-01

Full Text Available This work presents mainly the buckling load of sandwich plates with or without crack for different cases. The buckling loads are analyzed experimentally and numerically by using ANSYS 15. The experimental investigation was to fabricate the cracked sandwich plate from stainless steel and PVC to find mechanical properties of stainless steel and PVC such as young modulus. The buckling load for different aspect ratio, crack length, cracked location and plate without crack found. The experimental results were compared with that found from ANSYS program. Present of crack is decreased the buckling load and that depends on crack size, crack location and aspect ratio.

Ventricular Cycle Length Characteristics Estimative of Prolonged RR Interval during Atrial Fibrillation

Science.gov (United States)

CIACCIO, EDWARD J.; BIVIANO, ANGELO B.; GAMBHIR, ALOK; EINSTEIN, ANDREW J.; GARAN, HASAN

2014-01-01

Background When atrial fibrillation (AF) is incessant, imaging during a prolonged ventricular RR interval may improve image quality. It was hypothesized that long RR intervals could be predicted from preceding RR values. Methods From the PhysioNet database, electrocardiogram RR intervals were obtained from 74 persistent AF patients. An RR interval lengthened by at least 250 ms beyond the immediately preceding RR interval (termed T0 and T1, respectively) was considered prolonged. A two-parameter scatterplot was used to predict the occurrence of a prolonged interval T0. The scatterplot parameters were: (1) RR variability (RRv) estimated as the average second derivative from 10 previous pairs of RR differences, T13–T2, and (2) Tm–T1, the difference between Tm, the mean from T13 to T2, and T1. For each patient, scatterplots were constructed using preliminary data from the first hour. The ranges of parameters 1 and 2 were adjusted to maximize the proportion of prolonged RR intervals within range. These constraints were used for prediction of prolonged RR in test data collected during the second hour. Results The mean prolonged event was 1.0 seconds in duration. Actual prolonged events were identified with a mean positive predictive value (PPV) of 80% in the test set. PPV was >80% in 36 of 74 patients. An average of 10.8 prolonged RR intervals per 60 minutes was correctly identified. Conclusions A method was developed to predict prolonged RR intervals using two parameters and prior statistical sampling for each patient. This or similar methodology may help improve cardiac imaging in many longstanding persistent AF patients. PMID:23998759

Behavior of composite sandwich panels with several core designs at different impact velocities

Science.gov (United States)

Jiga, Gabriel; Stamin, Ştefan; Dinu, Gabriela

2018-02-01

A sandwich composite represents a special class of composite materials that is manufactured by bonding two thin but stiff faces to a low density and low strength but thick core. The distance between the skins given by the core increases the flexural modulus of the panel with a low mass increase, producing an efficient structure able to resist at flexural and buckling loads. The strength of sandwich panels depends on the size of the panel, skins material and number or density of the cells within it. Sandwich composites are used widely in several industries, such as aerospace, automotive, medical and leisure industries. The behavior of composite sandwich panels with different core designs under different impact velocities are analyzed in this paper by numerical simulations performed on sandwich panels. The modeling was done in ANSYS and the analysis was performed through LS-DYNA.

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.

Spectral of electrocardiographic RR intervals to indicate atrial fibrillation

Science.gov (United States)

Nuryani, Nuryani; Satrio Nugroho, Anto

2017-11-01

Atrial fibrillation is a serious heart diseases, which is associated on the risk of death, and thus an early detection of atrial fibrillation is necessary. We have investigated spectral pattern of electrocardiogram in relation to atrial fibrillation. The utilized feature of electrocardiogram is RR interval. RR interval is the time interval between a two-consecutive R peaks. A series of RR intervals in a time segment is converted to a signal with a frequency domain. The frequency components are investigated to find the components which significantly associate to atrial fibrillation. A segment is defined as atrial fibrillation or normal segments by considering a defined number of atrial fibrillation RR in the segment. Using clinical data of 23 patients with atrial fibrillation, we find that the frequency components could be used to indicate atrial fibrillation.

Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

International Nuclear Information System (INIS)

Castejón, David; García-Segura, Juan Manuel; Escudero, Rosa; Herrera, Antonio; Cambero, María Isabel

2015-01-01

In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by "1H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging

Energy Technology Data Exchange (ETDEWEB)

Castejón, David [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); García-Segura, Juan Manuel [Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid (Spain); Departamento de Bioquímica y Biología Molecular I, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Escudero, Rosa [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain); Herrera, Antonio [Departamento de Química Orgánica, Facultad de Químicas, Universidad Complutense de Madrid, 28040 Madrid (Spain); Cambero, María Isabel, E-mail: icambero@vet.ucm.es [Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense de Madrid, 28040 Madrid (Spain)

2015-12-11

In this study we analyzed the exudate of beef to evaluate its potential as non invasive sampling for nuclear magnetic resonance (NMR) based metabolomic analysis of meat samples. Exudate, as the natural juice from raw meat, is an easy to obtain matrix that it is usually collected in small amounts in commercial meat packages. Although meat exudate could provide complete and homogeneous metabolic information about the whole meat piece, this sample has been poorly studied. Exudates from 48 beef samples of different breeds, cattle and storage times have been studied by {sup 1}H NMR spectroscopy. The liquid exudate spectra were compared with those obtained by High Resolution Magic Angle Spinning (HRMAS) of the original meat pieces. The close correlation found between both spectra (>95% of coincident peaks in both registers; Spearman correlation coefficient = 0.945) lead us to propose the exudate as an excellent alternative analytical matrix with a view to apply meat metabolomics. 60 metabolites could be identified through the analysis of mono and bidimensional exudate spectra, 23 of them for the first time in NMR meat studies. The application of chemometric tools to analyze exudate dataset has revealed significant metabolite variations associated with meat aging. Hence, NMR based metabolomics have made it possible both to classify meat samples according to their storage time through Principal Component Analysis (PCA), and to predict that storage time through Partial Least Squares (PLS) regression. - Highlights: • NMR spectra from beef samples and their exudates are very strongly correlated. • 23 metabolites not reported in previous NMR meat studies have been identified. • Meat exudate NMR spectra allow monitoring of biochemical changes related to aging. • PCA of exudate NMR spectra classified meat samples by their storage time. • The aging of a meat sample can be predicted by PLS analysis of its exudate.

Effect of microencapsulated phase change material in sandwich panels

Energy Technology Data Exchange (ETDEWEB)

Castellon, Cecilia; Medrano, Marc; Roca, Joan; Cabeza, Luisa F. [GREA Innovacio Concurrent, Edifici CREA, Universitat de Lleida, Pere de Cabrera s/n, 25001 Lleida (Spain); Navarro, Maria E.; Fernandez, Ana I. [Departamento de Ciencias de los Materiales e Ingenieria Metalurgica, Universitat de Barcelona, Marti i Franques 1, 08028 Barcelona (Spain); Lazaro, Ana; Zalba, Belen [Instituto de Investigacion en Ingenieria de Aragon, I3A, Grupo de Ingenieria Termica y Sistemas Energeticos (GITSE), Dpto. Ingenieria Mecanica, Area de Maquinas y Motores Termicos, Universidad de Zaragoza, Campus Politecnico Rio Ebro, Edificio ' ' Agustin de Betancourt,' ' Maria de Luna s/n, 50018 Zaragoza (Spain)

2010-10-15

Sandwich panels are a good option as building materials, as they offer excellent characteristics in a modular system. The goal of this study was to demonstrate the feasibility of using the microencapsulated PCM (Micronal BASF) in sandwich panels to increase their thermal inertia and to reduce the energy demand of the final buildings. In this paper, to manufacture the sandwich panel with microencapsulated PCM three different methods were tested. In case 1, the PCM was added mixing the microencapsulated PCM with one of the components of the polyurethane. In the other two cases, the PCM was added either a step before (case 2) or a step after (case 3) to the addition of the polyurethane to the metal sheets. The results show that in case 1 the effect of PCM was overlapped by a possible increase in thermal conductivity, but an increase of thermal inertia was found in case 3. In case 2, different results were obtained due to the poor distribution of the PCM. Some samples showed the effect of the PCM (higher thermal inertia), and other samples results were similar to the conventional sandwich panel. In both cases (2 and 3), it is required to industrialize the process to improve the results. (author)

Parametric study on nonlinear vibration of composite truss core sandwich plate with internal resonance

Energy Technology Data Exchange (ETDEWEB)

Chen, Jia Nen; Liu, Jun [Tianjin Key Laboratory of the Design and Intelligent Control of the Advanced Mechatronical System, Tianjin University of Technology, Tianjin (China); Zhang, Wei; Yao, Ming Hui [College of Mechanical Engineering, Beijing University of Technology, Beijing (China); Sun, Min [School of Science, Tianjin Chengjian University, Tianjin (China)

2016-09-15

Nonlinear vibrations of carbon fiber reinforced composite sandwich plate with pyramidal truss core are investigated. The governing equation of motion for the sandwich plate is derived by using a Zig-Zag theory under consideration of geometrically nonlinear. The natural frequencies of sandwich plates with different dimensions are calculated and compared with those obtained from the classic laminated plate theory and Reddy's third-order shear deformation plate theory. The frequency responses and waveforms of the sandwich plate when 1:3 internal resonance occurs are obtained, and the characteristics of the internal resonance are discussed. The influences of layer number of face sheet, strut radius, core height and inclination angle on the nonlinear responses of the sandwich plate are analyzed. The results demonstrate that the strut radius and inclination angle mainly affect the resonance frequency band of the sandwich plate, and the layer number and core height not only influence the resonance frequency band but also significantly affect the response amplitude.

Failure Investigation of Debonded Sandwich Columns: An Experimental and Numerical Study

DEFF Research Database (Denmark)

Moslemian, Ramin; Berggreen, Christian; Carlsson, Leif A.

2009-01-01

Failure of compression loaded sandwich columns with an implanted through-width face/core debond is examined. Compression tests were conducted on sandwich columns containing implemented face/core debonds. The strains and out-of-plane displacements of the debonded region were monitored using the di...

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....

RR lyrae variable pulsations and the Oosterhoff groups

International Nuclear Information System (INIS)

Cox, A.N.

1981-01-01

It is concluded that Oosterhoff group I clusters have 0.55 M/sub sun/ stars and group II clusters have 0.65 M/sub sun/ stars. The Y value is always about 0.29. Mean log L/L/sub sun/ values are 1.66 and 1.78 giving M/sub bol/ = 0.60 and 0.30 for the RR Lyrae variables in these two groups of clusters. For field RR Lyrae variables at M = approx. 0.5 M/sub sun/ or less, perhaps M/sub bol/ = 0.90 or even larger as Clube and Jones propose. Apparently all evolution is blueward for RR Lyrae variables, and the color overlap of F and 1H pulsators is not real

Natural cork agglomerate employed as an environmentally friendly solution for quiet sandwich composites.

Science.gov (United States)

Sargianis, James; Kim, Hyung-ick; Suhr, Jonghwan

2012-01-01

Carbon fiber-synthetic foam core sandwich composites are widely used for many structural applications due to their superior mechanical performance and low weight. Unfortunately these structures typically have very poor acoustic performance. There is increasingly growing demand in mitigating this noise issue in sandwich composite structures. This study shows that marrying carbon fiber composites with natural cork in a sandwich structure provides a synergistic effect yielding a noise-free sandwich composite structure without the sacrifice of mechanical performance or weight. Moreover the cork-core sandwich composites boast a 250% improvement in damping performance, providing increased durability and lifetime operation. Additionally as the world seeks environmentally friendly materials, the harvesting of cork is a natural, renewable process which reduces subsequent carbon footprints. Such a transition from synthetic foam cores to natural cork cores could provide unprecedented improvements in acoustic and vibrational performance in applications such as aircraft cabins or wind turbine blades.

Degradation of microcystin-RR using boron-doped diamond electrode

International Nuclear Information System (INIS)

Zhang Chunyong; Fu Degang; Gu Zhongze

2009-01-01

Microcystins (MCs), produced by blue-green algae, are one of the most common naturally occurring toxins found in natural environment. The presence of MCs in drinking water sources poses a great threat to people's health. In this study, the degradation behavior of microcystin-RR on boron-doped diamond (BDD) electrode was investigated under galvanostatic conditions. Such parameters as reaction time, supporting electrolyte and applied current density were varied in order to determine their effects on this oxidation process. The experimental results revealed the suitability of electrochemical processes employing BDD electrode for removing MC-RR from the solution. However, the efficient removal of MC-RR only occurred in the presence of sodium chloride that acted as redox mediators and the reaction was mainly affected by the chloride concentration (c NaCl ) and applied current density (I appl ). Full and quick removal of 0.50 μg/ml MC-RR in solution was achieved when the operating conditions of c NaCl and I appl were 20 mM and 46.3 mA/cm 2 , or 35 mM and 18.2 mA/cm 2 respectively. The kinetics for MC-RR degradation followed a pesudo-first order reaction in most cases, indicating the process was under mass transfer control. As a result of its excellent performance, the BDD technology could be considered as a promising alternative to promote the degradation of MC-RR than chlorination in drinking water supplies.

Flexural wave attenuation in a sandwich beam with viscoelastic periodic cores

Science.gov (United States)

Guo, Zhiwei; Sheng, Meiping; Pan, Jie

2017-07-01

The flexural-wave attenuation performance of traditional constraint-layer damping in a sandwich beam is improved by using periodic constrained-layer damping (PCLD), where the monolithic viscoelastic core is replaced with two periodically alternating viscoelastic cores. Closed-form solutions of the wave propagation constants of the infinite periodic sandwich beam and the forced response of the corresponding finite sandwich structure are theoretically derived, providing computational support on the analysis of attenuation characteristics. In a sandwich beam with PCLD, the flexural waves can be attenuated by both Bragg scattering effect and damping effect, where the attenuation level is mainly dominated by Bragg scattering in the band-gaps and by damping in the pass-bands. Affected by these two effects, when the parameters of periodic cores are properly selected, a sandwich beam with PCLD can effectively reduce vibrations of much lower frequencies than that with traditional constrained-layer damping. The effects of the parameters of viscoelastic periodic cores on band-gap properties are also discussed, showing that the average attenuation in the desired frequency band can be maximized by tuning the length ratio and core thickness to proper values. The research in this paper could possibly provide useful information for the researches and engineers to design damping structures.

Robust and Air-Stable Sandwiched Organo-Lead Halide Perovskites for Photodetector Applications

KAUST Repository

Mohammed, Omar F.; Banavoth, Murali; Saidaminov, Makhsud I.; Abdelhady, Ahmed L.; Pan, Jun; Liu, Jiakai; Peng, Wei; Bakr, Osman

2016-01-01

We report the simplest possible method to date for fabricating robust, air-stable, sandwiched perovskite photodetectors. Our proposed sandwiched structure is devoid of electron or hole transporting layers and also the expensive electrodes

Detection of horse meat contamination in raw and heat-processed meat products.

Science.gov (United States)

Hsieh, Yun-Hwa P; Ofori, Jack A

2014-12-31

Europe's recent problems with the adulteration of beef products with horse meat highlight the need for a reliable method for detecting horse meat in food for human consumption. The objective of this study was therefore to develop a reliable monoclonal antibody (mAb) based enzyme-linked immunosorbent assay (ELISA) for horse meat detection. Two mAbs, H3E3 (IgG2b) and H4E7 (IgG2a), were characterized as horse-selective, and competitive ELISAs (cELISAs) employing these mAbs were developed. The cELISAs were found to be capable of detecting levels as low as 1% of horse meat in raw, cooked, and autoclaved ground beef or pork, being useful analytical tools for addressing the health, economic, and ethical concerns associated with adulterating meat products with horse meat. However, due to cross-reaction with raw poultry meat, it is recommended that samples be heated (100 °C for 15 min) prior to analysis to eliminate possible false-positive results.

Interfacial Crack Arrest in Sandwich Panels with Embedded Crack Stoppers Subjected to Fatigue Loading

DEFF Research Database (Denmark)

Martakos, G.; Andreasen, J. H.; Berggreen, Christian

2017-01-01

A novel crack arresting device has been implemented in sandwich panels and tested using a special rig to apply out-of-plane loading on the sandwich panel face-sheets. Fatigue crack propagation was induced in the face-core interface of the sandwich panels which met the crack arrester. The effect o...

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

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...

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...

Tailoring Sandwich Face/Core Interfaces for Improved Damage Tolerance

DEFF Research Database (Denmark)

Lundsgaard-Larsen, Christian; Berggreen, Christian; Carlsson, Leif A.

2010-01-01

A face/core debond in a sandwich structure may propagate in the interface or kink into either the face or core. It is found that certain modifications of the face/core interface region influence the kinking behavior, which is studied experimentally in the present paper. A sandwich double cantilever....... The transition points where the crack kinks are identified and the influence of four various interface design modifications on the propagation path and fracture resistance are investigated....

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.

Effect of Different Concentration of Sodium Hydroxide [NaOH] on Kenaf Sandwich Structures

Science.gov (United States)

Aziz, M.; Halim, Z.; Othman, M.

2018-01-01

Sandwich panels are structures that made of three layers, low-density core inserted in between thin skin layers. This structures allow the achievement of excellent mechanical performance with low weight, thus this characteristic fulfil requirement to be use in aircraft application. In recent time, sandwich structures have been studied due to it has multifunction properties and lightweight. The aim of this study is to fabricate a composite sandwich structures with biodegradable material for face sheet [skin] where the fibre being treat with different concentration of sodium hydroxide [NaOH] with 10 and 20 hours of soaking time. Kenaf fibre [treated] reinforced epoxy will be used as skins and Nomex honeycomb is chosen to perform as core for this sandwich composite structure. The mechanical properties that are evaluated such as flexural strength and impact energy of kenaf fibre-reinforced epoxy sandwich structures. For flexural test, the optimum flexural strength is 13.4 MPa and impact strength is 18.3 J.

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 ...

QT/RR hysteresis as a function of RR excitation – implications for risk

Czech Academy of Sciences Publication Activity Database

Halámek, Josef; Jurák, Pavel; Somers, V. K.; Nykodým, J.; Leinveber, P.; Fráňa, P.; Eisenberger, M.; Kára, T.

2005-01-01

Roč. 4, č. 1 (2005), s. 98 [World Congress on Heart Disease - New Trends in Research, Diagnosis and Treatment /12./. 16.07.2005-19.07.2005, Vancouver] Institutional research plan: CEZ:AV0Z20650511 Keywords : ventricular repolarization * RR intervals Subject RIV: FA - Cardiovascular Disease s incl. Cardiotharic Surgery

Fracture Behaviours in Compression-loaded Triangular Corrugated Core Sandwich Panels

Directory of Open Access Journals (Sweden)

Zaid N.Z.M.

2016-01-01

Full Text Available The failure modes occurring in sandwich panels based on the corrugations of aluminium alloy, carbon fibre-reinforced plastic (CFRP and glass fibre-reinforced plastic (GFRP are analysed in this work. The fracture behaviour of these sandwich panels under compressive stresses is determined through a series of uniform lateral compression performed on samples with different cell wall thicknesses. Compression test on the corrugated-core sandwich panels were conducted using an Instron series 4505 testing machine. The post-failure examinations of the corrugated-core in different cell wall thickness were conducted using optical microscope. Load-displacement graphs of aluminium alloy, GFRP and CFRP specimens were plotted to show progressive damage development with five unit cells. Four modes of failure were described in the results: buckling, hinges, delamination and debonding. Each of these failure modes may dominate under different cell wall thickness or loading condition, and they may act in combination. The results indicate that thicker composites corrugated-core panels tend can recover more stress and retain more stiffness. This analysis provides a valuable insight into the mechanical behaviour of corrugated-core sandwich panels for use in lightweight engineering applications.

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.

Numerical simulation of the hole-flanging process for steel-polymer sandwich sheets

Science.gov (United States)

Griesel, Dominic; Keller, Marco C.; Groche, Peter

2018-05-01

In light of increasing demand for lightweight structures, hybrid materials are frequently used in load-optimized parts. Sandwich structures like metal-polymer sandwich sheets provide equal bending stiffness as their monolithic counterparts at a drastically reduced weight. In addition, sandwich sheets have noise-damping properties, thus they are well-suited for a large variety of parts, e.g. façade and car body panels, but also load-carrying components. However, due to the creep tendency and low heat resistance of the polymer cores, conventional joining technologies are only applicable to a limited degree. Through hole-flanging it is possible to create branches in sandwich sheets to be used as reinforced joints. While it is state of the art for monolithic materials, hole-flanging of sandwich sheets has not been investigated yet. In order to simulate this process for different material combinations and tool geometries, an axisymmetric model has been developed in the FE software Abaqus/CAE. In the present paper, various modeling strategies for steel-polymer sandwich sheets are examined, including volume elements, shell elements and combinations thereof. Different methods for joining the distinct layers in the FE model are discussed. By comparison with CT scans and optical 3D measurements of experimentally produced hole-flanges, the feasibility of the presented models is evaluated. Although a good agreement of the numerical and experimental results has been achieved, it becomes clear that the classical forming limit diagram (FLD) does not adequately predict failure of the steel skins.

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.

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.

[Update on microbiological quality assurance meat and meat products in Morocco].

Science.gov (United States)

Rachidi, H; Latrache, H

2018-03-01

Food safety has become an absolute necessity in all countries. As a result, Morocco has taken several measures and actions to develop food safety and food-borne disease control. This study aimed to highlight the level of improvement in the quality assurance of meat and meat products in Morocco. It is based on a non-exhaustive review of the regulatory texts governing food safety in the country, as well as a statistical study on establishments of meat and meat products adopting a self-checking system and approved by the National Office of Sanitary Safety of Food. Morocco has introduced several laws and regulations requiring sanitary control of food products. Also, the number of establishments of meat and meat products adopting a system of self-control and approved by the National Office of Sanitary Safety of Food has improved significantly. It has increased from 58 in 2007 to 273 in 2016. The adoption of self-monitoring systems allows better access to international markets, improved quality of food products and a considerable reduction in microbial contamination. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

Lignification of the plant and seed quality of RR soybeans sprayed with herbicide glyphosate Lignificação da planta e qualidade de sementes de soja RR pulverizadas com herbicida glifosato

Directory of Open Access Journals (Sweden)

Cristiane Fortes Gris

2013-04-01

Full Text Available Differences in levels of lignin in the plant between conventional and transgenic cultivars RR has been reported by several authors, however, there are few studies evaluating the influence of spraying of glyphosate on the lignin in the plant and RR soybean seeds. The aim of this study was to evaluate the physiological quality of RR transgenic soybean seeds and the lignin contents of plants sprayed with the herbicide glyphosate. The assays were conducted both in greenhouse and field in the municipality of Lavras, MG, in the agricultural year 2007/08. The experiment was arranged in a splitplot design with four replicates, considering the treatments hand weeding and herbicide glyphosate as plots, and five RR soybean cultivars (BRS 245 RR, BRS 247 RR, Valiosa RR, Silvânia RR and Baliza RR as splitplots. In the greenhouse, the cultivars tested were BRS 245 RR and Valiosa RR in a randomized block design with four replicates. The sprayings were carried out at stages V3, V7 and early R5 (3L/ha. The 1000 seed weight, mechanical injury, germination and germination velocity index, emergence velocity index, accelerated aging, electrical conductivity and water soaking seed test, lignin content in the seed coat, in the stem and legumes were determined. The spraying of glyphosate herbicide, in greenhouse and field, did not alter the physiological quality of seeds and the lignin contents in the plant.Diferenças nos teores de lignina na planta entre cultivares transgênicos RR e convencionais, tem sido relatadas, por vários autores, no entanto, são escassos os trabalhos avaliando a influência da aplicação do glifosato sobre os teores de lignina na planta e em sementes de soja RR. Neste sentido, objetivou-se, com este trabalho, avaliar a qualidade fisiológica de sementes de soja transgênica RR e os teores de lignina de plantas submetidas à pulverização com o herbicida glifosato. Os ensaios foram conduzidos em casa de vegetação e em campo, no munic

Gravity sag of sandwich panel assemblies as applied to precision cathode strip chamber structural design

International Nuclear Information System (INIS)

Horvath, J.

1993-01-01

The relationship between gravity sag of a precision cathode strip chamber and its sandwich panel structural design is explored parametrically. An algorithm for estimating the dominant component of gravity sag is defined. Graphs of normalized gravity sag as a function of gap frame width and material, sandwich core edge filler width and material, panel skin thickness, gap height, and support location are calculated using the gravity sag algorithm. The structural importance of the sandwich-to-sandwich ''gap frame'' connection is explained

Functional grading of metal foam cores for yield-limited lightweight sandwich beams

International Nuclear Information System (INIS)

Conde, Yves; Pollien, Arnaud; Mortensen, Andreas

2006-01-01

We show that grading the porosity in a bent metal skin/metal foam core sandwich can generate significant weight savings in yield-limited design when, and only when, there is a gradient in the applied moment along the sandwich beam

Behaviour of glued fibre composite sandwich structure in flexure: Experiment and Fibre Model Analysis

International Nuclear Information System (INIS)

Manalo, Allan; Aravinthan, Thiru

2012-01-01

Highlights: ► Fibre Model Analysis is used to examine the flexural behaviour of sandwich beams. ► Theoretical prediction using FMA is in good agreement with the experiment. ► Using the constituent materials in FMA predicted accurately the beam’s behaviour. ► FMA can be used for analysing sandwich beams with high-strength core in flexure. -- Abstract: The behaviour of glued composite sandwich beams in flexure was investigated with a view of using this material for structural and civil engineering applications. The building block of this glue-laminated beam is a new generation composite sandwich structure made up of glass fibre reinforced polymer skins and a high strength phenolic core material. A simplified Fibre Model Analysis (FMA) usually used to analyse a concrete beam section is adopted to theoretically describe the flexural behaviour of the innovative sandwich beam structure. The analysis included the flexural behaviour of the glued sandwich beams in the flatwise and the edgewise positions. The FMA accounted for the non-linear behaviour of the phenolic core in compression, the cracking of the core in tension and the linear elastic behaviour of the fibre composite skin. The results of the FMA showed a good agreement with the experimental data showing the efficiency and practical applications of the simplified FMA in analysing and designing sandwich structures with high strength core material.

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 ...

The future of meat: a qualitative analysis of cultured meat media coverage.

Science.gov (United States)

Goodwin, J N; Shoulders, C W

2013-11-01

This study sought to explore the informational themes and information sources cited by the media to cover stories of cultured meat in both the United States and the European Union. The results indicated that cultured meat news articles in both the United States and the European Union commonly discuss cultured meat in terms of benefits, history, process, time, livestock production problems, and skepticism. Additionally, the information sources commonly cited in the articles included cultured meat researchers, sources from academia, People for the Ethical Treatment of Animals (PETA), New Harvest, Winston Churchill, restaurant owners/chefs, and sources from the opposing countries (e.g. US use some EU sources and vice versa). The implications of this study will allow meat scientists to understand how the media is influencing consumers' perceptions about the topic, and also allow them to strategize how to shape future communication about cultured meat. Published by Elsevier Ltd.

Applications of thin-film sandwich crystallization platforms

Energy Technology Data Exchange (ETDEWEB)

Axford, Danny, E-mail: danny.axford@diamond.ac.uk; Aller, Pierre; Sanchez-Weatherby, Juan; Sandy, James [Diamond Light Source, Harwell Oxford, Didcot OX11 0DE (United Kingdom)

2016-03-24

Crystallization via sandwiches of thin polymer films is presented and discussed. Examples are shown of protein crystallization in, and data collection from, solutions sandwiched between thin polymer films using vapour-diffusion and batch methods. The crystallization platform is optimal for both visualization and in situ data collection, with the need for traditional harvesting being eliminated. In wells constructed from the thinnest plastic and with a minimum of aqueous liquid, flash-cooling to 100 K is possible without significant ice formation and without any degradation in crystal quality. The approach is simple; it utilizes low-cost consumables but yields high-quality data with minimal sample intervention and, with the very low levels of background X-ray scatter that are observed, is optimal for microcrystals.

The Use of Cytochrome b Gene as a Specific Marker of the Rat Meat (Rattus norvegicus on Meat and Meat Products

Directory of Open Access Journals (Sweden)

C. Sumantri

2012-04-01

Full Text Available Falsification of the origin of livestock meat and its processed with rat meat is a problem that must be overcome to ensure food safety. One way that is often used to detect forgeries by using cytochrome b gene as a marker. The purpose of this study was to create a specific primer derived from cytochrome b sequences in rat (Rattus norvegicus as the DNA marker to detect any contamination of rat meat on fresh livestock meat and its processed meat products. Meatballs were made from beef meat with the addition of rat 1%-25%, and the meatballs were obtained from traditional markets. DNA extraction was conducted from seven species (goat, chicken, cattle, sheep, pig, horse, and rat by using phenol-chloroform. The highest success rate in detecting the presence of rat meat in a mixture of beef meatballs at concentration of 15% was 100%. The specific fragment of cytochrome b gene in R. norvegicus has no similarity with the cytochrome b gene from six other species, so it can be used as molecular markers to detect the presence of rat meat contamination in the processed of meat products. Amplified fragment length for goats, chickens, cattle, sheep, pigs, horses, and rats 157, 227, 274, 331, 398, 439 and 603 bp respectively. The amplification of cytochrome b gene in seven species of animals with different fragment length indicated the specificity of cytochrome b gene sequences among species.

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

Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat.

Science.gov (United States)

Jönsson, Erik

2016-10-01

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 striving to pinpoint the nature of in vitro meat to unveil the creation of an in vitro meat canon wherein perceived possibilities become taken for granted. Second, I investigate how the promissory discourse is often relatively silent on key aspects of how this technology could remake the world. Wet laboratories, animals and end products become foregrounded at the expense of political economy and the biophysical properties of cultured cells. Thus, questions concerning how funding requirements shape representations of this new technology, together with in vitro meat's particular socio-spatial and socio-ecological implications, become problematically de-emphasized.

Supercritical fluid extraction of meat lipids: an alternative approach to the identification of irradiated meats

International Nuclear Information System (INIS)

Hampson, J.W.; Jones, K.C.; Foglia, T.A.; Kohout, K.M.

1996-01-01

Ionizing radiation is currently under study as an alternative method for extending the shelf life of meats and meat products. Accordingly, methods are needed to determine if a meat or meat product has been exposed to ionizing radiation. In this study, a method is described for the isolation and analysis of volatile hydrocarbons formed in meat lipids after exposure to ionizing radiation. The method is based on supercritical fluid extraction of the hydrocarbons from meat lipids and subsequent identification and quantitation of individual hydrocarbons by gas chromatography (GC) with a mass selection detector (MSD). Supercritical carbon dioxide at 175 bar and 40°C extracted the hydrocarbon fraction from total meat lipids within 20 min. The presence of radiolytic hydrocarbons, as determined by GC/MSD, was then correlated to the degree of irradiation of the meat from 0 to 10 kGy. Besides being faster, this method has the advantage of reduced solvent consumption when compared to current methods for determining if a meat or meat product has been irradiated

High performance sandwich structured Si thin film anodes with LiPON coating

Science.gov (United States)

Luo, Xinyi; Lang, Jialiang; Lv, Shasha; Li, Zhengcao

2018-04-01

The sandwich structured silicon thin film anodes with lithium phosphorus oxynitride (LiPON) coating are synthesized via the radio frequency magnetron sputtering method, whereas the thicknesses of both layers are in the nanometer range, i.e. between 50 and 200 nm. In this sandwich structure, the separator simultaneously functions as a flexible substrate, while the LiPON layer is regarded as a protective layer. This sandwich structure combines the advantages of flexible substrate, which can help silicon release the compressive stress, and the LiPON coating, which can provide a stable artificial solidelectrolyte interphase (SEI) film on the electrode. As a result, the silicon anodes are protected well, and the cells exhibit high reversible capacity, excellent cycling stability and good rate capability. All the results demonstrate that this sandwich structure can be a promising option for high performance Si thin film lithium ion batteries.

Influence of turkey meat on residual nitrite in cured meat products.

Science.gov (United States)

Kilic, B; Cassens, R G; Borchert, L L

2001-02-01

A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

Photocatalytic perfermance of sandwich-like BiVO{sub 4} sheets by microwave assisted synthesis

Energy Technology Data Exchange (ETDEWEB)

Liu, Suqin, E-mail: liusuqin888@126.com [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China); Hubei Key Laboratory of Low Dimensional Optoelectronic Materials and Devices, Xiangyang 441053 (China); Tang, Huiling; Zhou, Huan [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China); Dai, Gaopeng, E-mail: dgp2000@126.com [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China); Wang, Wanqiang [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China)

2017-01-01

Graphical abstract: Sandwich-like BiVO{sub 4} sheets were successfully synthesized via a facile microwave-assisted method. The as-prepared samples exhibit a high activity for the degradation of methyl orange under visible light irradiation. - Highlights: • Sandwich-like BiVO{sub 4} sheets were synthesized by a facile microwave-assisted method. • The presence of PEG-10000 plays a critical role in the formation of BiVO{sub 4} sheets. • Ostwald ripening is the primary driving force for the formation of sandwich-like BiVO{sub 4}. • The sandwich-like BiVO{sub 4} sheets exhibit a high visible-light photocatalytic activity. - Abstract: Sandwich-like BiVO{sub 4} sheets were successfully synthesized in an aqueous solution containing bismuth nitrate, ammonium metavanadate and polyethylene glycol with a molecular weight of 10,000 (PEG-10000) using a facile microwave-assisted method. The as-prepared samples were characterized by scanning electron microscopy, N{sub 2} adsorption-desorption, X-ray diffraction, X-ray photoelectron spectroscopy (XPS), and UV–vis diffuse reflectance spectroscopy. The results show that the presence of PEG-10000 plays a critical role in the formation of BiVO{sub 4} sheets, and Ostwald ripening is the primary driving force for the formation of sandwich-like structures. The sandwich-like BiVO{sub 4} sheets exhibit a high activity for the degradation of methyl orange under visible light irradiation (λ ≥ 420 nm). The enhancement of photocatalytic activity of sandwich-like BiVO{sub 4} sheets can be attributed to its large surface area over the irregular BiVO{sub 4} particles.

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

High renewable content sandwich structures based on flax-basalt hybrids and biobased epoxy polymers

Science.gov (United States)

Colomina, S.; Boronat, T.; Fenollar, O.; Sánchez-Nacher, L.; Balart, R.

2014-05-01

In the last years, a growing interest in the development of high environmental efficiency materials has been detected and this situation is more accentuated in the field of polymers and polymer composites. In this work, green composite sandwich structures with high renewable content have been developed with core cork materials. The base resin for composites was a biobased epoxy resin derived from epoxidized vegetable oils. Hybrid basalt-flax fabrics have been used as reinforcements for composites and the influence of the stacking sequence has been evaluated in order to optimize the appropriate laminate structure for the sandwich bases. Core cork materials with different thickness have been used to evaluate performance of sandwich structures thus leading to high renewable content composite sandwich structures. Results show that position of basalt fabrics plays a key role in flexural fracture of sandwich structures due to differences in stiffness between flax and basalt fibers.

Combined-load buckling behavior of metal-matrix composite sandwich panels under different thermal environments

Science.gov (United States)

Ko, William L.; Jackson, Raymond H.

1991-01-01

Combined compressive and shear buckling analysis was conducted on flat rectangular sandwich panels with the consideration of transverse shear effects of the core. The sandwich panel is fabricated with titanium honeycomb core and laminated metal matrix composite face sheets. The results show that the square panel has the highest combined load buckling strength, and that the buckling strength decreases sharply with the increases of both temperature and panel aspect ratio. The effect of layup (fiber orientation) on the buckling strength of the panels was studied in detail. The metal matrix composite sandwich panel was much more efficient than the sandwich panel with nonreinforced face sheets and had the same specific weight.

Prevalence and level of Listeria monocytogenes and other Listeria species in selected retail ready-to-eat foods in the United Kingdom.

Science.gov (United States)

Little, C L; Sagoo, S K; Gillespie, I A; Grant, K; McLauchlin, J

2009-09-01

Although listeriosis is a rare cause of human disease in the United Kingdom, an increase in the number of cases has been observed since 2001, almost exclusively in persons older than 60 years. This increase prompted this study on the microbiological safety of ready-to-eat (RTE) foods, which included those types potentially linked to cases of listeriosis. Between May 2006 and April 2007, 6,984 RTE foods were sampled (2,168 sliced meats, 1,242 hard cheese, 1,088 sandwiches, 878 butter, 725 spreadable cheese, 515 confectionery products containing cream, and 368 probiotic drinks). The food types with the highest prevalence of Listeria monocytogenes were sandwiches (7.0%) and sliced meats (3.7% within shelf life, 4.2% end of shelf life). L. monocytogenes at > 100 CFU/g (exceeding the European Commission's food safety criteria limit) only occurred in sandwiches (0.4%) and sliced meats (0.7% within shelf life, 1.0% end of shelf life). Contamination with L. monocytogenes at >100 CFU/g was more frequent in meats that were prepacked and/or of pack size > or = 300 g and in sandwiches that were supplied prepacked that contained salad vegetables as an ingredient. Satisfactory microbiological quality was associated with premises on which the management was trained in food hygiene and those that complied with hazard analysis and critical control point principles. This study provides important information about the microbiological safety of RTE foods and demonstrates that the control of L. monocytogenes in such foods, and in particular sandwiches and sliced meats, is essential in order to minimize the risk of this bacterium being present at levels hazardous to health at the point of consumption.

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.

THE EFFECT OF DIFFERENT MEAT SHOP ON MEAT PHYSICAL CHARACTERISTICS AND BACTERIA POPULATION

Directory of Open Access Journals (Sweden)

S.H.C. Dewi

2014-10-01

Full Text Available An experiment was conducted to study the effect of different meat shops on meat physicalcharacteristics and bacteria population. Sixteen PO carcasses were used in the experiment which wasarranged in a completely randomized design with 4 treatments of different meat shops (traditionalmarket, meat shop, supermarket and slaughter house. Parameters measured were meat pH, waterholding capacity, cooking loss and bacterial total count. The result showed that the average of pH was5.25- 6.03; water holding capacity was 17.07-38.87%; cooking loss was 33.15-48.20 and bacterial totalcount was 1.48x106-10.75x106 CFU/g. It was concluded that bacterial total count in slaughter house andspecial market (meat shop and supermarket were less than those in traditional market.

Identification of material properties of sandwich structure with piezoelectric patches

Directory of Open Access Journals (Sweden)

Zemčík R.

2008-11-01

Full Text Available The work focuses on light-weight sandwich structures made of carbon-epoxy skins and foam core which have unique bending stiffness compared to conventional materials. The skins are manufactured by vacuum autoclave technology from unidirectional prepregs and the sandwich is then glued together. The resulting material properties of the structure usually differ from those provided by manufacturer or even those obtained from experimental tests on separate materials, which makes computational models unreliable. Therefore, the properties are identified using the combination of experimental analysis of the sandwich with attached piezoelectric transducer and corresponding static and modal finite element analyses. Simple mathematical optimization with repetitive finite element solution is used. The model is then verified by transient analysis when the piezoelectric patch is excited by harmonic signals covering the first two eigen-frequencies and the induced oscillations are measured by laser sensor.

Natural fabric sandwich laminate composites: development and ...

Indian Academy of Sciences (India)

3Department of Production Technology, MIT Campus, Anna University, Chennai 600044, India. MS received ... In this work, eco-friendly natural fabric sandwich laminate (NFSL) composites are formulated using ... and eco-friendly quality [22].

Numerical Study on the Projectile Impact Resistance of Multi-Layer Sandwich Panels with Cellular Cores

Directory of Open Access Journals (Sweden)

Liming Chen

Full Text Available Abstract The projectile impact resistance of sandwich panels with cellular cores with different layer numbers has been numerically investigated by perpendicular impact of rigid blunt projectile in ABAQUS/Explicit. These panels with corrugation, hexagonal honeycomb and pyramidal truss cores are impacted at velocities between 50 m/s and 202 m/s while the relative density ranges from 0.001 to 0.15 The effects of core configuration and layer number on projectile impact resistance of sandwich panels with cellular cores are studied. At low impact velocity, sandwich panels with cellular cores outperform the corresponding solid ones and non-montonicity between relative density and projectile resistance of sandwich panels is found and analyzed. Multiplying layer can reduce the maximum central deflection of back face sheet of the above three sandwich panels except pyramidal truss ones in high relative density. Hexagonal honeycomb sandwich panel is beneficial to increasing layer numbers in lowering the contact force and prolonging the interaction time. At high impact velocity, though corrugation and honeycomb sandwich panels are inferior to the equal-weighted solid panels, pyramidal truss ones with high relative density outperform the corresponding solid panels. Multiplying layer is not the desirable way to improve high-velocity projectile resistance.

A materials selection procedure for sandwiched beams via parametric optimization with applications in automotive industry

International Nuclear Information System (INIS)

Aly, Mohamed F.; Hamza, Karim T.; Farag, Mahmoud M.

2014-01-01

Highlights: • Sandwich panels optimization model. • Sandwich panels design procedure. • Study of sandwich panels for automotive vehicle flooring. • Study of sandwich panels for truck cabin exterior. - Abstract: The future of automotive industry faces many challenges in meeting increasingly strict restrictions on emissions, energy usage and recyclability of components alongside the need to maintain cost competiveness. Weight reduction through innovative design of components and proper material selection can have profound impact towards attaining such goals since most of the lifecycle energy usage occurs during the operation phase of a vehicle. In electric and hybrid vehicles, weight reduction has another important effect of extending the electric mode driving range between stops or gasoline mode. This paper adopts parametric models for design optimization and material selection of sandwich panels with the objective of weight and cost minimization subject to structural integrity constraints such as strength, stiffness and buckling resistance. The proposed design procedure employs a pre-compiled library of candidate sandwich panel material combinations, for which optimization of the layered thicknesses is conducted and the best one is reported. Example demonstration studies from the automotive industry are presented for the replacement of Aluminum and Steel panels with polypropylene-filled sandwich panel alternatives

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.

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...

A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches.

Science.gov (United States)

Stals, Ambroos; Jacxsens, Liesbeth; Baert, Leen; Van Coillie, Els; Uyttendaele, Mieke

2015-03-02

Human noroviruses (HuNoVs) are a major cause of food borne gastroenteritis worldwide. They are often transmitted via infected and shedding food handlers manipulating foods such as deli sandwiches. The presented study aimed to simulate HuNoV transmission during the preparation of deli sandwiches in a sandwich bar. A quantitative exposure model was developed by combining the GoldSim® and @Risk® software packages. Input data were collected from scientific literature and from a two week observational study performed at two sandwich bars. The model included three food handlers working during a three hour shift on a shared working surface where deli sandwiches are prepared. The model consisted of three components. The first component simulated the preparation of the deli sandwiches and contained the HuNoV reservoirs, locations within the model allowing the accumulation of NoV and the working of intervention measures. The second component covered the contamination sources being (1) the initial HuNoV contaminated lettuce used on the sandwiches and (2) HuNoV originating from a shedding food handler. The third component included four possible intervention measures to reduce HuNoV transmission: hand and surface disinfection during preparation of the sandwiches, hand gloving and hand washing after a restroom visit. A single HuNoV shedding food handler could cause mean levels of 43±18, 81±37 and 18±7 HuNoV particles present on the deli sandwiches, hands and working surfaces, respectively. Introduction of contaminated lettuce as the only source of HuNoV resulted in the presence of 6.4±0.8 and 4.3±0.4 HuNoV on the food and hand reservoirs. The inclusion of hand and surface disinfection and hand gloving as a single intervention measure was not effective in the model as only marginal reductions of HuNoV levels were noticeable in the different reservoirs. High compliance of hand washing after a restroom visit did reduce HuNoV presence substantially on all reservoirs. The

Novel sandwich structure adsorptive membranes for removal of 4-nitrotoluene from water

Energy Technology Data Exchange (ETDEWEB)

Guo, Yuexin [College of Chemistry, Beijing Normal University, Beijing 100875 (China); School of Pharmacy, North China University of Science and Technology, Tangshan 063000 (China); Jia, Zhiqian, E-mail: zhqjia@bnu.edu.cn [College of Chemistry, Beijing Normal University, Beijing 100875 (China)

2016-11-05

Highlights: • Novel sandwich PES-SPES/PS-PDVB/PTFE adsorptive membranes were prepared. • The removal efficiency for 4-nitrotoluene is greater than 95% after five recycles. • The membrane showed higher adsorption capacity than that of mixed matrix membrane. - Abstract: Novel sandwich PES-SPES/PS-PDVB/PTFE adsorptive membranes were prepared by a filtration/immersion precipitation method and employed for the removal of 4-nitrotoluene from water. The static adsorption thermodynamics, kinetics, dynamic adsorption/desorption and membrane reusability were investigated. The results showed that the Freundlich model describes the adsorption isotherm satisfactorily. With increased PS-PDVB content, the maximum static adsorption capacity, partition coefficient, apparent adsorption rate constant, and dynamic adsorption capacity all significantly increased. The sandwich membranes showed much higher removal efficiency and adsorption capacity than those of mixed matrix membranes. With respect to dynamics adsorption/desorption, the sandwich membranes exhibited excellent reusability, with a removal efficiency greater than 95% even after five recycles.

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.

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...

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.

Failure Predictions of Out-of-Autoclave Sandwich Joints with Delaminations Under Flexure Loads

Science.gov (United States)

Nordendale, Nikolas A.; Goyal, Vinay K.; Lundgren, Eric C.; Patel, Dhruv N.; Farrokh, Babak; Jones, Justin; Fischetti, Grace; Segal, Kenneth N.

2015-01-01

An analysis and a test program was conducted to investigate the damage tolerance of composite sandwich joints. The joints contained a single circular delamination between the face-sheet and the doubler. The coupons were fabricated through out-of-autoclave (OOA) processes, a technology NASA is investigating for joining large composite sections. The four-point bend flexure test was used to induce compression loading into the side of the joint where the delamination was placed. The compression side was chosen since it tends to be one of the most critical loads in launch vehicles. Autoclave cure was used to manufacture the composite sandwich sections, while the doubler was co-bonded onto the sandwich face-sheet using an OOA process after sandwich panels were cured. A building block approach was adopted to characterize the mechanical properties of the joint material, including the fracture toughness between the doubler and face-sheet. Twelve four-point-bend samples were tested, six in the sandwich core ribbon orientation and six in sandwich core cross-ribbon direction. Analysis predicted failure initiation and propagation at the pre-delaminated location, consistent with experimental observations. A building block approach using fracture analyses methods predicted failure loads in close agreement with tests. This investigation demonstrated a small strength reduction due to a flaw of significant size compared to the width of the sample. Therefore, concerns of bonding an OOA material to an in-autoclave material was mitigated for the geometries, materials, and load configurations considered.

RR Tel: Getting Under the Flux Limit: An Observation with FUSE

Science.gov (United States)

Sonnenborn, George (Technical Monitor); Kenyon, Scott J.

2004-01-01

The goal of this program is to acquire a FUSE spectrum of the symbiotic binary RR Tel. With these data, we plan to derive improved constraints on the hot component, the nebula, and perhaps the red giant wind. Based on results from AG Dra, we should also be able to use some line detections to improve atomic parameters for high ionization emission lines. This results would benefit the general FUSE community. As of this writing, the FUSE observation of RR Tel has not been made. Because RR Tel is a very bright UV source, the FUSE team is assessing the likelihood that RR Tel will have an adverse affect on the instrument.

Quantum mechanical design and structures of hexanuclear sandwich complex and its multidecker sandwich clusters (Li6)n([18]annulene)n+1 (n = 1-3).

Science.gov (United States)

Wang, Shu-Jian; Li, Ying; Wu, Di; Wang, Yin-Feng; Li, Zhi-Ru

2012-09-13

By means of density functional theory, a hexanuclear sandwich complex [18]annulene-Li6-[18]annulene which consists of a central Li6 hexagon ring and large face-capping ligands, [18]annulene, is designed and investigated. The large interaction energy and HOMO-LUMO gap suggest that this novel charge-separated complex is highly stable and may be experimentally synthesized. In addition, the stability found in the [18]annulene-Li6-[18]annulene complex extends to multidecker sandwich clusters (Li6)n([18]annulene)n+1 (n = 2-3). The energy gain upon addition of a [18]annulene-Li6 unit to (Li6)n-1([18]annulene)n is pretty large (96.97-98.22 kcal/mol), indicating that even larger multideckers will also be very stable. Similar to ferrocene, such a hexanuclear sandwich complex could be considered as a versatile building block to find potential applications in different areas of chemistry, such as nanoscience and material science.

Gauging the Galactic thick disk with RR Lyrae stars

Directory of Open Access Journals (Sweden)

Cruz G.

2012-02-01

Full Text Available In this contribution we present results from the QUEST RR Lyrae Survey of the thick disk. The survey spans ~480 sq. deg. at low latitude |b| < 30°, with multi-epoch VRI observations, obtained with the QUEST-I camera at the 1m Jürgen Stock Schmidt telescope located at the National Astronomical Observatory of Venezuela. This constitutes the first deep RR Lyrae survey of the Galactic thick disk conducted at low galactic latitudes, covering simultaneously a large range in radial (8RR Lyrae stars having accurate distances (errors <7% and individual reddenings derived from each star’s color curve at minimum light. Moreover, the use of RR Lyrae stars as tracers ensures negligible contamination from the Galactic thin disk. We find a thick disk mean scale height hZ = 0.94 ± 0.11kpc and scale length hR = 3.2 ± 0.4kpc, derived from the vertical and radial mean density profiles of RR Lyrae stars. We also find evidence of thick disk flaring and results that may suggest the thick disk radial density profile shows signs of antitruncation. We discuss our findings in the context of recent thick disk formation models.

Size-dependent analysis of a sandwich curved nanobeam integrated with piezomagnetic face-sheets

Directory of Open Access Journals (Sweden)

Ashraf M. Zenkour

Full Text Available The aim of this research is to develop nonlocal transient magneto-electro-elastic formulation of a sandwich curved nanobeam including a nano-core and two piezo-magnetic face-sheets subjected to transverse mechanical loads and applied electric and magnetic potentials rest on Pasternak’s foundation. Nonlocal magneto-electro-elastic relations and Hamilton’s principle are used for derivation of the governing equations of motion. The analytical solution based on Fourier solution is presented for a simply-supported sandwich curved nanobeam. The numerical results are presented to investigate influence of significant parameters such as nonlocal parameter, radius of curvature, applied electric and magnetic potentials and two parameters of Pasternak's foundation on the dynamic responses of sandwich curved nanobeam. Keywords: Sandwich curved nanobeam, Dynamic responses, Piezo-magnetic face-sheets, Pasternak’s foundation, Radius of curvature, Nonlocal parameter

Modal analysis and acoustic transmission through offset-core honeycomb sandwich panels

Science.gov (United States)

Mathias, Adam Dustin

The work presented in this thesis is motivated by an earlier research that showed that double, offset-core honeycomb sandwich panels increased thermal resistance and, hence, decreased heat transfer through the panels. This result lead to the hypothesis that these panels could be used for acoustic insulation. Using commercial finite element modeling software, COMSOL Multiphysics, the acoustical properties, specifically the transmission loss across a variety of offset-core honeycomb sandwich panels, is studied for the case of a plane acoustic wave impacting the panel at normal incidence. The transmission loss results are compared with those of single-core honeycomb panels with the same cell sizes. The fundamental frequencies of the panels are also computed in an attempt to better understand the vibrational modes of these particular sandwich-structured panels. To ensure that the finite element analysis software is adequate for the task at hand, two relevant benchmark problems are solved and compared with theory. Results from these benchmark results compared well to those obtained from theory. Transmission loss results from the offset-core honeycomb sandwich panels show increased transmission loss, especially for large cell honeycombs when compared to single-core honeycomb panels.

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.

Robust and Air-Stable Sandwiched Organo-Lead Halide Perovskites for Photodetector Applications

KAUST Repository

Mohammed, Omar F.

2016-02-25

We report the simplest possible method to date for fabricating robust, air-stable, sandwiched perovskite photodetectors. Our proposed sandwiched structure is devoid of electron or hole transporting layers and also the expensive electrodes. These simpler architectures may have application in the perovskite-only class of solar cells scaling up towards commercialization.

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.

NESDIS Blended Rain Rate (RR) Products

Data.gov (United States)

National Oceanic and Atmospheric Administration, Department of Commerce — The blended Rain Rate (RR) product is derived from multiple sensors/satellites. The blended products were merged from polar-orbiting and geostationary satellite...

Evaluation and monitoring of the satisfaction of meat and meat products consumers

Directory of Open Access Journals (Sweden)

Corina Constanta Rușeț

2014-05-01

Full Text Available The managers have to be focused on clients and satisfy their needs, so that the products meet their expectations. The evaluation and monitoring the consumers satisfaction is very important because it is a managerial instrument which offers the possibility to understand and satisfy the needs of the existing consumers. In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.

Science.gov (United States)

Hoek, Annet C; Luning, Pieternel A; Weijzen, Pascalle; Engels, Wim; Kok, Frans J; de Graaf, Cees

2011-06-01

What does it take to increase the consumption of meat substitutes and attract new consumers? We identified main barriers and drivers by a consumer survey (n=553) in the U.K. and the Netherlands. Person-related factors (food neophobia and food choice motives) and product-related attitudes and beliefs towards meat and meat substitutes were compared between non-users (n=324), light/medium-users (n=133) and heavy-users of meat substitutes (n=96). Consumer acceptance was largely determined by the attitudes and beliefs towards meat substitutes and food neophobia. Key barriers for non-users and light/medium-users were the unfamiliarity with meat substitutes and the lower sensory attractiveness compared to meat. In addition, non-users had a higher tendency to avoid new foods. Hence, the less consumers were using meat substitutes, the more they wanted these products to be similar to meat. Although non-users and light/medium-users did recognize the ethical and weight-control aspects of meat substitutes, this was obviously less relevant to them. Actually, only heavy-users had high motivations to choose ethical foods, which explains their choice for meat substitutes. In order to make meat substitutes more attractive to meat consumers, we would not recommend to focus on communication of ethical arguments, but to significantly improve the sensory quality and resemblance to meat. Copyright © 2011 Elsevier Ltd. All rights reserved.

Lignification of the plant and seed quality of RR soybeans sprayed with herbicide glyphosate

Directory of Open Access Journals (Sweden)

Cristiane Fortes Gris

2013-04-01

Full Text Available Differences in levels of lignin in the plant between conventional and transgenic cultivars RR has been reported by several authors, however, there are few studies evaluating the influence of spraying of glyphosate on the lignin in the plant and RR soybean seeds. The aim of this study was to evaluate the physiological quality of RR transgenic soybean seeds and the lignin contents of plants sprayed with the herbicide glyphosate. The assays were conducted both in greenhouse and field in the municipality of Lavras, MG, in the agricultural year 2007/08. The experiment was arranged in a splitplot design with four replicates, considering the treatments hand weeding and herbicide glyphosate as plots, and five RR soybean cultivars (BRS 245 RR, BRS 247 RR, Valiosa RR, Silvânia RR and Baliza RR as splitplots. In the greenhouse, the cultivars tested were BRS 245 RR and Valiosa RR in a randomized block design with four replicates. The sprayings were carried out at stages V3, V7 and early R5 (3L/ha. The 1000 seed weight, mechanical injury, germination and germination velocity index, emergence velocity index, accelerated aging, electrical conductivity and water soaking seed test, lignin content in the seed coat, in the stem and legumes were determined. The spraying of glyphosate herbicide, in greenhouse and field, did not alter the physiological quality of seeds and the lignin contents in the plant.

Studying RR Lyrae Stars in M4 with K2

Science.gov (United States)

Kuehn, Charles A.; Drury, Jason; Moskalik, Pawel

2017-01-01

Observations by Kepler/K2 have revolutionized the study of RR Lyrae stars by allowing the detection of new phenomena, such as low amplitude additional modes and period doubling, which had not previously been seen from the ground. During its campaign 2, K2 observed the globular cluster M4, providing the first opportunity to study a sizeable group of RR Lyrae stars that belong to a single population; the other RR Lyrae stars that have been observed from space are field stars in the galactic halo and thus belong to an assortment of populations. We present the results of our study of the RR Lyrae variables in M4 from K2 photometry. We have identified additional, low amplitude pulsation modes in the two observed RRc stars. In three RRab stars we have found the Blazhko effect with periods of 16.6 days, 22.4 days, and 44.5 days.

Consumer preference, behavior and perception about meat and meat products: an overview.

Science.gov (United States)

Font-I-Furnols, Maria; Guerrero, Luis

2014-11-01

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

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

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...

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.

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...

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.

X-joints in composite sandwich panels

NARCIS (Netherlands)

Vredeveldt, A.W.; Janssen, G.Th.M.

1998-01-01

The small structural weight of fast large ships such as fast mono hulls or catamaran type of ships is of extreme importance to their success. One possible light weight structural solution is the sandwich panel with fibre reinforced laminates and a balsa, honeycomb or foam core. A severe obstacle for

Tailoring Sandwich Face/Core Interfaces for Improved Damage Tolerance

DEFF Research Database (Denmark)

Lundsgaard-Larsen, Christian; Berggreen, Christian; Carlsson, Leif A.

2010-01-01

Various modifications of the face/core interface in foam core sandwich specimens are examined in a series of two papers. This paper constitutes part I and describes the finite element analysis of a sandwich test specimen, i.e. a DCB specimen loaded by uneven bending moments (DCB-UBM). Using...... this test almost any mode-mixity between pure mode I and mode II can be obtained. A cohesive zone model of the mixed mode fracture process involving large-scale bridging is developed. Results from the analysis are used in Part II, which describes methods and results of a series of experiments....

Friction stir welding (FSW of aluminium foam sandwich panels

Directory of Open Access Journals (Sweden)

M. Bušić

2016-07-01

Full Text Available The article focuses on the influence of welding speed and tool tilt angle upon the mechanical properties at the friction stir welding of aluminium foam sandwich panels. Double side welding was used for producing butt welds of aluminium sandwich panels applying insertion of extruded aluminium profile. Such insertion provided lower pressure of the tool upon the aluminium panels, providing also sufficient volume of the material required for the weldment formation. Ultimate tensile strength and flexural strength for three-point bending test have been determined for samples taken from the welded joints. Results have confirmed anticipated effects of independent variables.

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

The Response of Clamped Shallow Sandwich Arches with Metallic Foam Cores to Projectile Impact Loading

Directory of Open Access Journals (Sweden)

Yanping Fan

Full Text Available Abstract The dynamic response and energy absorption capabilities of clamped shallow sandwich arches with aluminum foam core were numerically investigated by impacting the arches at mid-span with metallic foam projectiles. The typical deformation modes, deflection response, and core compression of sandwich arches obtained from the tests were used to validate the computation model. The resistance to impact loading was quantified by the permanent transverse deflection at mid-span of the arches as a function of projectile momentum. The sandwich arches have a higher shock resistance than the monolithic arches of equal mass, and shock resistance could be significantly enhanced by optimizing geometrical configurations. Meanwhile, decreasing the face-sheet thickness and curvature radius could enhance the energy absorption capability of the sandwich arches. Finite element calculations indicated that the ratio of loading time to structural response time ranged from 0.1 to 0.4. The projectile momentum, which was solely used to quantify the structural response of sandwich arches, was insufficient. These findings could provide guidance in conducting further theoretical studies and producing the optimal design of metallic sandwich structures subjected to impact loading.

Generation of Elliptically Polarized Terahertz Waves from Antiferromagnetic Sandwiched Structure.

Science.gov (United States)

Zhou, Sheng; Zhang, Qiang; Fu, Shu-Fang; Wang, Xuan-Zhang; Song, Yu-Ling; Wang, Xiang-Guang; Qu, Xiu-Rong

2018-04-01

The generation of elliptically polarized electromagnetic wave of an antiferromagnetic (AF)/dielectric sandwiched structure in the terahertz range is studied. The frequency and external magnetic field can change the AF optical response, resulting in the generation of elliptical polarization. An especially useful geometry with high levels of the generation of elliptical polarization is found in the case where an incident electromagnetic wave perpendicularly illuminates the sandwiched structure, the AF anisotropy axis is vertical to the wave-vector and the external magnetic field is pointed along the wave-vector. In numerical calculations, the AF layer is FeF2 and the dielectric layers are ZnF2. Although the effect originates from the AF layer, it can be also influenced by the sandwiched structure. We found that the ZnF2/FeF2/ZnF2 structure possesses optimal rotation of the principal axis and ellipticity, which can reach up to about thrice that of a single FeF2 layer.

Study on Influence of Different Types of Meat on the Quality of Meat Products

Directory of Open Access Journals (Sweden)

Melinda Nagy

2015-11-01

Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

Assessment of foam fracture in sandwich beams using thermoelastic stress analysis

DEFF Research Database (Denmark)

Dulieu-Barton, J.M.; Berggreen, Christian; Mettemberg, C.

2009-01-01

Thermoelastic Stress Analysis (TSA) has been well established for determining crack-tip parameters in metallic materials. This paper examines its ability to determine accurately the crack-tip parameters for PVC foam used in sandwich structures.......Thermoelastic Stress Analysis (TSA) has been well established for determining crack-tip parameters in metallic materials. This paper examines its ability to determine accurately the crack-tip parameters for PVC foam used in sandwich structures....

Revenue impact on the demand of Slovak households for meat and meat products

Directory of Open Access Journals (Sweden)

Ľubica Kubicová

2012-01-01

Full Text Available Global economical crisis was felt in the differences in the incomes of the households and their food consumption. In the paper are analyzed the changing patterns in the structure of demand for meat and the impact on total expenditure on meat and meat products in the households of employees, households of self-employed persons and households of pensioners. When examining the sensitivity of demand to changes in consumer meat prices in different social groups of households was estimated own-price elasticity of demand, as well as cross-price elasticity.

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...

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.

Steam in RR Telescopii and Henize 2-38

Energy Technology Data Exchange (ETDEWEB)

Allen, D A [Anglo-Australian Observatory, Epping (Australia); Beattie, D H; Lee, T J; Stewart, J M; Williams, P M

1978-03-01

Low-resolution scans in the 1.9-2.6..mu..m atmospheric window reveal steam (H/sub 2/O) and CO adsorption bands in the spectra of the symbiotic stars RR Tel and He 2-38. The steam absorption in RR Tel is particularly intense while the CO is weak, implying the presence in the system of a Mira variable seen near minimum light. In He 2-38 the steam band is weaker while the CO is stronger, as expected for a Mira seen near maximum.

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.

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...

Can we cut out the meat of the dish? Constructing consumer-oriented pathways toward meat substitution

NARCIS (Netherlands)

Schösler, H.; de Boer, J.; Boersema, J.J.

2012-01-01

The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat

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.

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.

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

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.

AA, sandwich line with magnetic horn

CERN Multimedia

CERN PhotoLab

1980-01-01

Continuation from 8010293: Finally, the sandwich line with the horn is placed on the ground, for the horn to be inspected and, if needed, exchanged for a new one. The whole procedure was trained with several members of the AA team, for quick and safe handling, and to share the radiation dose amongst them.

Properties of polyurethane foam/coconut coir fiber as a core material and as a sandwich composites component

Science.gov (United States)

Azmi, M. A.; Abdullah, H. Z.; Idris, M. I.

2013-12-01

This research focuses on the fabrication and characterization of sandwich composite panels using glass fiber composite skin and polyurethane foam reinforced coconut coir fiber core. The main objectives are to characterize the physical and mechanical properties and to elucidate the effect of coconut coir fibers in polyurethane foam cores and sandwich composite panels. Coconut coir fibers were used as reinforcement in polyurethane foams in which later were applied as the core in sandwich composites ranged from 5 wt% to 20 wt%. The physical and mechanical properties found to be significant at 5 wt% coconut coir fiber in polyurethane foam cores as well as in sandwich composites. It was found that composites properties serve better in sandwich composites construction.

Properties of polyurethane foam/coconut coir fiber as a core material and as a sandwich composites component

International Nuclear Information System (INIS)

Azmi, M A; Abdullah, H Z; Idris, M I

2013-01-01

This research focuses on the fabrication and characterization of sandwich composite panels using glass fiber composite skin and polyurethane foam reinforced coconut coir fiber core. The main objectives are to characterize the physical and mechanical properties and to elucidate the effect of coconut coir fibers in polyurethane foam cores and sandwich composite panels. Coconut coir fibers were used as reinforcement in polyurethane foams in which later were applied as the core in sandwich composites ranged from 5 wt% to 20 wt%. The physical and mechanical properties found to be significant at 5 wt% coconut coir fiber in polyurethane foam cores as well as in sandwich composites. It was found that composites properties serve better in sandwich composites construction

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...

Self-healing sandwich structures incorporating an interfacial layer with vascular network

International Nuclear Information System (INIS)

Chen, Chunlin; Peters, Kara; Li, Yulong

2013-01-01

A self-healing capability specifically targeted for sandwich composite laminates based on interfacial layers with built-in vascular networks is presented. The self-healing occurs at the facesheet–core interface through an additional interfacial layer to seal facesheet cracks and rebond facesheet–core regions. The efficacy of introducing the self-healing system at the facesheet–core interface is evaluated through four-point bend and edgewise compression testing of representative foam core sandwich composite specimens with impact induced damage. The self-healing interfacial layer partially restored the specific initial stiffness, doubling the residual initial stiffness as compared to the control specimen after the impact event. The restoration of the ultimate specific skin strength was less successful. The results also highlight the critical challenge in self-healing of sandwich composites, which is to rebond facesheets which have separated from the core material. (paper)

A numerical simulation of metallic cylindrical sandwich shells subjected to air blast loading

Directory of Open Access Journals (Sweden)

Lin Jing

Full Text Available The dynamic response of cylindrical sandwich shells with aluminum foam cores subjected to air blast loading was investigated numerically in this paper. According to KNR theory, the nonlinear compressibility of the air and finite shock conditions were taken into account in the finite element model. Numerical simulation results show that the compression strain, which plays a key role on energy absorption, increases approximately linearly with normalized impulse, and reduces with increasing relative density or the ratio of face-sheet thickness and core thickness. An increase of the impulse will delay the equalization of top and bottom face-sheet velocities of sandwich shell, but there is a maximum value in the studied bound. A limited study of weight optimization was carried out for sandwich shells with respect to the respective geometric parameters, including face-sheet thickness, core thickness and core relative density. These numerical results are of worth to theoretical prediction and engineering application of cellular metal sandwich structures.

Development and evaluation of aerogel-filled BMI sandwich panels for thermal barrier applications

Directory of Open Access Journals (Sweden)

A. Dineshkumar

2016-07-01

Full Text Available This study details a fabrication methodology envisaged to manufacture Glass/BMI honeycomb core aerogel-filled sandwich panels. Silica aerogel granules are used as core fillers to provide thermal insulation properties with little weight increase. Experimental heat transfer studies are conducted on these panels to study the temperature distribution between their two surfaces. Numerical studies are also carried out to validate the results. Despite exhibiting good thermal shielding capabilities, the Glass/BMI sandwich panels are found to oxidise at 180 ºC if exposed directly to heat. In order to increase the temperature bearing capacity and the operating temperature range for these panels, a way of coating them from outside with high temperature spray paint was tried. With a silicone-based coating, the temperature sustainability of these sandwich panels is found to increase to 350 ºC. This proved the effectiveness of the formed manufacturing process, selected high temperature coating, the coating method as well as the envisaged sandwich panel concept.

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....

Fracture Characterization of Sandwich Face/Core Interfaces

DEFF Research Database (Denmark)

Manca, Marcello

of load transfer between the faces and the core layer is lost, the debonds are considered as primary damage initiators. Under fatigue loading the debonds may evolve into cracks that cause a reduction in structural performance and consequent failure. At present most structural design is based on “life-time...... of sandwich structures is defects that are introduced in the manufacturing process. It is inevitable that areas of the face sheets will not fully adhere to the core resulting in defects known as “debonds”. Debonds can also be induced in-service due to e.g. localised impact loading or overloading. As the means...... such result it is important to devise new experimental and analytical techniques to establish the multi-mode fracture characteristics of sandwich plate structures and accordingly develop methods to inhibit defect propagation. This thesis deals with characterization of fracture between face and core...

Sensory Evaluation and Feasibility Report of Plantain Sandwich for Nigerian Market

OpenAIRE

Olu Malomo; E.O. Uche; E.A. Alamu

2015-01-01

Protein-energy malnutrition is a common nutritional disorder in developing countries and constitutes a major public health problem in young children and elderly people. This project is aimed at evaluating the acceptability of plantain-peanut sandwich and roasted at different temperatures. A plantain-peanut sandwich consists of minced protein stuffed into a carbohydrate source made into a roll as a food product. The plantain was roasted at two different temperatures than later enriched with 5%...

Numerical analysis of sandwich beam with corrugated core under three-point bending

Energy Technology Data Exchange (ETDEWEB)

Wittenbeck, Leszek [Poznan University of Technology, Institute of Mathematics Piotrowo Street No. 5, 60-965 Poznan (Poland); Grygorowicz, Magdalena; Paczos, Piotr [Poznan University of Technology, Institute of Applied Mechanics Jana Pawla IIStreet No. 24, 60-965 Poznan (Poland)

2015-03-10

The strength problem of sandwich beam with corrugated core under three-point bending is presented.The beam are made of steel and formed by three mutually orthogonal corrugated layers. The finite element analysis (FEA) of the sandwich beam is performed with the use of the FEM system - ABAQUS. The relationship between the applied load and deflection in three-point bending is considered.

Density functional study of isoguanine tetrad and pentad sandwich complexes with alkali metal ions.

Science.gov (United States)

Meyer, Michael; Steinke, Thomas; Sühnel, Jürgen

2007-02-01

Isoguanine tetraplexes and pentaplexes contain two or more stacked polyads with intercalating metal ions. We report here the results of a density functional study of sandwiched isoguanine tetrad and pentad complexes consisting of two polyads with Na(+), K(+) and Rb(+) ions at the B3LYP level. In comparison to single polyad metal ion complexes, there is a trend towards increased non-planarity of the polyads in the sandwich complexes. In general, the pentad sandwiches have relatively planar polyad structures, whereas the tetrad complexes contain highly non-planar polyad building blocks. As in other sandwich complexes and in metal ion complexes with single polyads, the metal ion-base interaction energy plays an essential role. In iG sandwich structures, this interaction energy is slightly larger than in the corresponding guanine sandwich complexes. Because the base-base interaction energy is even more increased in passing from guanine to isoguanine, the isoguanine sandwiches are thus far the only examples where the base-base interaction energy is larger than the base-metal ion interaction energy. Stacking interactions have been studied in smaller models consisting of two bases, retaining the geometry from the complete complex structures. From the data obtained at the B3LYP and BH&H levels and with Møller-Plesset perturbation theory, one can conclude that the B3LYP method overestimates the repulsion in stacked base dimers. For the complexes studied in this work, this is only of minor importance because the direct inter-tetrad or inter-pentad interaction is supplemented by a strong metal ion-base interaction. Using a microsolvation model, the metal ion preference K(+) approximately Rb(+) > Na(+) is found for tetrad complexes. On the other hand, for pentads the ordering is Rb(+) > K(+) > Na(+). In the latter case experimental data are available that agree with this prediction.

Calculation of dynamic stresses in viscoelastic sandwich beams using oma

DEFF Research Database (Denmark)

Pelayo, F.; Aenlle, M. L.; Ismael, G.

2017-01-01

The mechanical response of sandwich elements with viscoelastic core is time and temperature dependent. Laminated glass is a sandwich element where the mechanical behavior of the glass layers is usually considered linear-elastic material whereas the core is made of an amorphous thermoplastic which...... data. In simple structures, analytical mode shapes can be used alternatively to the numerical ones. In this paper, the dynamic stresses on the glass layers of a laminated glass beam have estimated using the experimental acceleration responses measured at 7 points of the beam, and the experimental mode...

Study of low-velocity impact response of sandwich panels with shear-thickening gel cores

Science.gov (United States)

Wang, Yunpeng; Gong, Xinglong; Xuan, Shouhu

2018-06-01

The low-velocity impact response of sandwich panels with shear-thickening gel cores was studied. The impact tests indicated that the sandwich panels with shear-thickening gel cores showed excellent properties of energy dissipation and stress distribution. In comparison to the similar sandwich panels with chloroprene rubber cores and ethylene-propylene-diene monomer cores, the shear-thickening gel cores led to the obviously smaller contact forces and the larger energy absorptions. Numerical modelling with finite element analysis was used to investigate the stress distribution of the sandwich panels with shear-thickening gel cores and the results agreed well with the experimental results. Because of the unique mechanical property of the shear-thickening gel, the concentrated stress on the front facesheets were distributed to larger areas on the back facesheets and the peak stresses were reduced greatly.

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.

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.

A NOVEL APPROACH TO ARRHYTHMIA CLASSIFICATION USING RR INTERVAL AND TEAGER ENERGY

Directory of Open Access Journals (Sweden)

CHANDRAKAR KAMATH

2012-12-01

Full Text Available It is hypothesized that a key characteristic of electrocardiogram (ECG signal is its nonlinear dynamic behaviour and that the nonlinear component changes more significantly between normal and arrhythmia conditions than the linear component. The usual statistical descriptors used in RR (R to R interval analysis do not capture the nonlinear disposition of RR interval variability. In this paper we explore a novel approach to extract the features from nonlinear component of the RR interval signal using Teager energy operator (TEO. The key feature of Teager energy is that it models the energy of the source that generated the signal rather than the energy of the signal itself. Hence any deviations in regular rhythmic activity of the heart get reflected in the Teager energy function. The classification evaluated on MIT-BIH database, with RR interval and mean of Teager energy computed over RR interval as features, exhibits an average accuracy that exceeds 99.79%.

Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.

Science.gov (United States)

Narayan, Raj; Mendiratta, S K; Mane, B G

2013-04-01

The properties of raw meat and meat curry from spent goat meat in relation with post-mortem handling conditions were evaluated. The conditions evaluated were: cooking of meat within 1-2 h post-slaughter (condition 1); deboning meat storage at 25 ± 2 °C for 5-6 h and cooking (condition 2); post-slaughter storage of carcass at room temperature for 5-6 h, then deboning followed by storage of meat at refrigeration temperature for 5-6 h and cooking (condition 3); deboning and storage of meat at 25 ± 2 °C for 10-12 h and cooking (condition 4). Significant difference was observed in pH values in condition 1 (p meat as compared to the conditions 2, 3 and 4. However, the moisture content of cooked meat was significantly higher (p meat chunks, that is, the mean value was significantly higher (p < 0.01) for condition 2 and significantly lower for condition 1. Sensory scores were significantly higher in condition 1 and significantly lower in condition 2. However, sensory scores for condition 4 were almost similar to the condition 1.

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.

The coefficient of rolling resistance (CoRR) of some pharmaceutical tablets.

Science.gov (United States)

Ketterhagen, William R; Bharadwaj, Rahul; Hancock, Bruno C

2010-06-15

Experiments have been conducted to measure the coefficient of rolling resistance (CoRR) of some pharmaceutical tablets and several common materials, such as glass beads and steel ball bearings. CoRR values are required as inputs for discrete element method (DEM) models which can be used to model particulate flows and solid dosage form manufacturing processes. Until now there have been no CoRR data reported for pharmaceutical materials, and thus these new data will help to facilitate more accurate modeling of pharmaceutical systems. Copyright 2010 Elsevier B.V. All rights reserved.

PSpice Modeling of a Sandwich Piezoelectric Ceramic Ultrasonic Transducer in Longitudinal Vibration.

Science.gov (United States)

Wei, Xiaoyuan; Yang, Yuan; Yao, Wenqing; Zhang, Lei

2017-09-30

Sandwiched piezoelectric transducers are widely used, especially in high power applications. For more convenient analysis and design, a PSpice lossy model of sandwiched piezoelectric ultrasonic transducers in longitudinal vibration is proposed by means of the one-dimensional wave and transmission line theories. With the proposed model, the resonance and antiresonance frequencies are obtained, and it is shown that the simulations and measurements have good consistency. For the purpose of further verification the accuracy and application of the PSpice model, a pitch-catch setup and an experimental platform are built. They include two sandwiched piezoelectric ultrasonic transducers and two aluminum cylinders whose lengths are 20 mm and 100 mm respectively. Based on this pitch-catch setup, the impedance and transient analysis are performed. Compared with the measured results, it is shown that the simulated results have good consistency. In addition, the conclusion can be drawn that the optimal excitation frequency for the pitch-catch setup is not necessarily the resonance frequency of ultrasonic transducers, because the resonance frequency is obtained under no load. The proposed PSpice model of the sandwiched piezoelectric transducer is more conveniently applied to combine with other circuits such as driving circuits, filters, amplifiers, and so on.

Viewpoints of working sandwich generation women and occupational therapists on role balance strategies.

Science.gov (United States)

Evans, Kiah L; Girdler, Sonya J; Falkmer, Torbjorn; Richmond, Janet E; Wagman, Petra; Millsteed, Jeannine; Falkmer, Marita

2017-09-01

Occupational therapists need to be cognizant of evidence-based role balance advice and strategies that women with multigenerational caring responsibilities can implement independently or with minimal assistance, as role balance may not be the primary goal during many encounters with this population. Hence, this study aimed to identify the viewpoints on the most helpful role balance strategies for working sandwich generation women, both from their own perspectives and from the perspective of occupational therapists. This was achieved through a Q methodology study, where 54 statements were based on findings from interviews, sandwich generation literature and occupational therapy literature. In total, 31 working sandwich generation women and 42 occupational therapists completed the Q sort through either online or paper administration. The data were analysed using factor analysis with varimax rotation and were interpreted through collaboration with experts in the field. The findings revealed similarities between working sandwich generation women and occupational therapists, particularly in terms of advocating strategies related to sleep, rest and seeking practical assistance from support networks. Differences were also present, with working sandwich generation women viewpoints tending to emphasize strategies related to coping with a busy lifestyle attending to multiple responsibilities. In contrast, occupational therapy viewpoints prioritized strategies related to the occupational therapy process, such as goal setting, activity focused interventions, monitoring progress and facilitating sustainable outcomes.

Radiant heating tests of several liquid metal heat-pipe sandwich panels

International Nuclear Information System (INIS)

Camarda, C.J.; Basiulis, A.

1983-08-01

Integral heat pipe sandwich panels, which synergistically combine the thermal efficiency of heat pipes and the structural efficiency of honeycomb sandwich construction, were conceived as a means of alleviating thermal stress problems in the Langley Scramjet Engine. Test panels which utilized two different wickable honeycomb cores, facesheets with screen mesh sintered to the internal surfaces, and a liquid metal working fluid (either sodium or potassium) were tested by radiant heating at various heat load levels. The heat pipe panels reduced maximum temperature differences by 31 percent with sodium working fluid and 45 percent with potassium working fluid. Results indicate that a heat pipe sandwich panel is a potential, simple solution to the engine thermal stress problem. Other interesting applications of the concept include: cold plates for electronic component and circuit card cooling, radiators for large space platforms, low distortion large area structures (e.g., space antennas) and laser mirrors

Face/core interface fracture characterization of mixed mode bending sandwich specimens

DEFF Research Database (Denmark)

Quispitupa, Amilcar; Berggreen, Christian; Carlsson, L.A.

2011-01-01

and PVC H45, H100 and H250 foam core materials were evaluated. A methodology to perform precracking on fracture specimens in order to achieve a sharp and representative crack front is outlined. The mixed mode loading was controlled in the mixed mode bending (MMB) test rig by changing the loading......Debonding of the core from the face sheets is a critical failure mode in sandwich structures. This paper presents an experimental study on face/core debond fracture of foam core sandwich specimens under a wide range of mixed mode loading conditions. Sandwich beams with E‐glass fibre face sheets...... application point (lever arm distance). Finite element analysis was performed to determine the mode‐mixity at the crack tip. The results showed that the face/core interface fracture toughness increased with increased mode II loading. Post failure analysis of the fractured specimens revealed that the crack...

Sound insulation of composite cylindrical shells: a comparison between a laminated and a sandwich cylinder

OpenAIRE

Yuan, Chongxin; Roozen, Bert; Bergsma, Otto; Beukers, Adriaan

2012-01-01

The fuselages of aircraft are modeled as a cylinder in this paper, and the sound insulations of a sandwich cylinder and a laminated cylinder are studied both experimentally and numerically. The cylinders are excited by an acoustic pressure and a mechanical force respectively. Results show that under acoustic excitation, the sandwich cylinder and the laminated one have a similar sound insulation below 3000 Hz, but the sandwich cylinder has a much larger sound insulation at higher frequencies. ...

Effects of Electrical Stimulation on Meat Quality of Lamb and Goat Meat

Directory of Open Access Journals (Sweden)

Omer Cetin

2012-01-01

Full Text Available 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 (<0.05. Additionally, ES enhanced the water activity, water-holding capacity, and drip loss of both animals. Shear force varied between lamb and goat meat, and tenderness was improved depending on voltage range used (<0.001. ES caused difference in instrumental colour (CIE ∗, ∗, ∗ values of lamb and goat meat compared with the control groups (<0.05 during aging period at 4°C. Sensorial characteristics were also improved with various levels of ES treatments. In conclusion, ES had positive effects on meat quality of lamb and goat, in contrast to undesirable consumer preferences.

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...

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.

Damage Tolerance of Resin Transfer Molded Composite Sandwich Constructions

National Research Council Canada - National Science Library

Vaidya, U

1999-01-01

.... The sandwich composite concepts considered in this study possessed the feasibility to improve the transverse stiffness, provide enhanced damage resistance/tolerance to impact and functionality...

Radial velocities of RR Lyrae stars

International Nuclear Information System (INIS)

Hawley, S.L.; Barnes, T.G. III

1985-01-01

283 spectra of 57 RR Lyrae stars have been obtained using the 2.1-m telescope at McDonald Observatory. Radial velocities were determined using a software cross-correlation technique. New mean radial velocities were determined for 46 of the stars. 11 references

A New Foodservice System Concept for Aircraft Carriers

Science.gov (United States)

1979-12-01

Hot Italian Submarine Sandwich 292 r Hot Meatball Submarine Sandwich 293 t Combination Submarine Sandwich 294 t Tuna Fish...new shelf-stable pizza shell - dehydrated milk shake mix - pre-cooked roast beef - canned meatballs and pizza sauce - frozen diced meat toppings...To illustrate this latter point, suppose cheeseburgers, meatball subs, ham salad subs, french fries, onion rings, and two varieties of milk shakes

Dynamic Failure of Composite and Sandwich Structures

CERN Document Server

Abrate, Serge; Rajapakse, Yapa D S

2013-01-01

This book presents a broad view of the current state of the art regarding the dynamic response of composite and sandwich structures subjected to impacts and explosions. Each chapter combines a thorough assessment of the literature with original contributions made by the authors.  The first section deals with fluid-structure interactions in marine structures.  The first chapter focuses on hull slamming and particularly cases in which the deformation of the structure affects the motion of the fluid during the water entry of flexible hulls. Chapter 2 presents an extensive series of tests underwater and in the air to determine the effects of explosions on composite and sandwich structures.  Full-scale structures were subjected to significant explosive charges, and such results are extremely rare in the open literature.  Chapter 3 describes a simple geometrical theory of diffraction for describing the interaction of an underwater blast wave with submerged structures. The second section addresses the problem of...

Experimental and Theoretical Deflections of Hybrid Composite Sandwich Panel under Four-point Bending Load

Directory of Open Access Journals (Sweden)

Jauhar Fajrin

2017-03-01

Full Text Available This paper presents a comparison of theoretical and experimental deflection of a hybrid sandwich panel under four-point bending load. The paper initially presents few basic equations developed under three-point load, followed by development of model under four-point bending load and a comparative analysis between theoretical and experimental results. It was found that the proposed model for predicting the deflection of hybrid sandwich panels provided fair agreement with the experimental values. Most of the sandwich panels showed theoretical deflection values higher than the experimental values, which is desirable in the design. It was also noticed that the introduction of intermediate layer does not contribute much to reduce the deflection of sandwich panel as the main contributor for the total deflection was the shear deformation of the core that mostly determined by the geometric of the samples and the thickness of the core.

Therapeutic Results of Radiotherapy in Rectal Carcinoma -Comparison of Sandwich Technique Radiotherapy with Postoperative Radiotherapy

International Nuclear Information System (INIS)

Huh, Gil Cha; Suh, Hyun Suk; Lee, Hyuk Sang; Kim, Re Hwe; Kim, Chul Soo; Kim, Hong Yong; Kim, Sung Rok

1996-01-01

Purpose : To evaluate the potential advantage for 'sandwich' technique radiotherapy compared to postoperative radiotherapy in respectable rectal cancer. Between January 1989 and May 1994, 60 patients with respectable rectal cancer were treated at Inje University Seoul and Sanggye Paik Hospital.Fifty one patients were available for analysis : 20 patients were treated with sandwich technique radiotherapy and 31 patients were treated with postoperative radiotherapy. In sandwich technique radiotherapy(RT), patients were treated with preoperative RT 1500 cGy/5fx followed by immediate curative resection. Patients staged as Astler-Coller B2, C were considered for postoperative RT with 2500-4500 cGy. In postoperative RT, total radiation dose of 4500-6120 cGy, 180 cGy daily at 4-6 weeks was delivered. Patients were followed for median period of 25 months. Results : The overall 5-year survival rates for sandwich technique RT group and postoperative RT group were 60% and 71%, respectively(p>0.05). The 5-year disease free survival rates for each group were 63%. There was no difference in local failure rate between two groups(11% versus 7%). Incidence of distant metastasis was 11%(2/20) in the sandwich technique RT group and 20%(6/31) in the postoperative RT group(p>0.05). The frequencies of acute and chronic complications were comparable in both groups. Conclusion : The sandwich technique radiotherapy group shows local recurrence and survival similar to those of postoperative RT alone group but reduced distant metastasis compared to postoperative RT group. But long term follow-up and large number of patients is needed to make an any firm conclusion regarding the value of this sandwich technique RT

Contamination of RR Lyrae stars from Binary Evolution Pulsators

Science.gov (United States)

Karczmarek, Paulina; Pietrzyński, Grzegorz; Belczyński, Krzysztof; Stępień, Kazimierz; Wiktorowicz, Grzegorz; Iłkiewicz, Krystian

2016-06-01

Binary Evolution Pulsator (BEP) is an extremely low-mass member of a binary system, which pulsates as a result of a former mass transfer to its companion. BEP mimics RR Lyrae-type pulsations but has different internal structure and evolution history. We present possible evolution channels to produce BEPs, and evaluate the contamination value, i.e. how many objects classified as RR Lyrae stars can be undetected BEPs. In this analysis we use population synthesis code StarTrack.

The Fluid-Solid Interaction Dynamics between Underwater Explosion Bubble and Corrugated Sandwich Plate

Directory of Open Access Journals (Sweden)

Hao Wang

2016-01-01

Full Text Available Lightweight sandwich structures with highly porous 2D cores or 3D (three-dimensional periodic cores can effectively withstand underwater explosion load. In most of the previous studies of sandwich structure antiblast dynamics, the underwater explosion (UNDEX bubble phase was neglected. As the UNDEX bubble load is one of the severest damage sources that may lead to structure large plastic deformation and crevasses failure, the failure mechanisms of sandwich structures might not be accurate if only shock wave is considered. In this paper, detailed 3D finite element (FE numerical models of UNDEX bubble-LCSP (lightweight corrugated sandwich plates interaction are developed by using MSC.Dytran. Upon the validated FE model, the bubble shape, impact pressure, and fluid field velocities for different stand-off distances are studied. Based on numerical results, the failure modes of LCSP and the whole damage process are obtained. It is demonstrated that the UNDEX bubble collapse jet local load plays a more significant role than the UNDEX shock wave load especially in near-field underwater explosion.

Sandwich panels with high performance concrete thin plates at elevated temperatures

DEFF Research Database (Denmark)

Hulin, Thomas; Hodicky, Kamil; Schmidt, Jacob Wittrup

2015-01-01

concerned HMT modelling and elastic stress analysis with nonlinear temperature effects of a full size loaded sandwich wall, qualitatively assessing the location of critically stressed zones. Modelling output was compared to published experimental results. The model reproduced experimental temperature...... recordings satisfactorily, except phase changes of water at low heating rates. It was suggested that the function governing moisture evolution with temperature and pressure should be updated for HPC. Pore pressure was found critical for sandwich structures due their higher temperatures. Adding polypropylene...

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.

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

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 ...

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.

Veterans' informal caregivers in the "sandwich generation": a systematic review toward a resilience model.

Science.gov (United States)

Smith-Osborne, Alexa; Felderhoff, Brandi

2014-01-01

Social work theory advanced the formulation of the construct of the sandwich generation to apply to the emerging generational cohort of caregivers, most often middle-aged women, who were caring for maturing children and aging parents simultaneously. This systematic review extends that focus by synthesizing the literature on sandwich generation caregivers for the general aging population with dementia and for veterans with dementia and polytrauma. It develops potential protective mechanisms based on empirical literature to support an intervention resilience model for social work practitioners. This theoretical model addresses adaptive coping of sandwich- generation families facing ongoing challenges related to caregiving demands.

Failure analysis of bolted joints in foam-core sandwich composites

DEFF Research Database (Denmark)

Zabihpoor, M.; Moslemian, Ramin; Afshin, M.

2008-01-01

This study represents an effort to predict the bearing strength, failure modes, and failure load of bolted joints in foam-core sandwich composites. The studied joints have been used in a light full composite airplane. By using solid laminates, a new design for the joint zone is developed. These s......This study represents an effort to predict the bearing strength, failure modes, and failure load of bolted joints in foam-core sandwich composites. The studied joints have been used in a light full composite airplane. By using solid laminates, a new design for the joint zone is developed...

Analytical/Empirical Study on Indentation Behavior of Sandwich Plate with Foam Core and Composite Face Sheets

Directory of Open Access Journals (Sweden)

Soheil Dariushi

2017-07-01

Full Text Available Sandwich structures are widely used in aerospace, automobile, high speed train and civil applications. Sandwich structures consist of two thin and stiff skins and a thick and light weight core. In this study, the obligatory mandate of a sandwich plate contact constitutes a flexible foam core and composite skins with a hemispherical rigid punch has been studied by an analytical/empirical method. In sandwich structures, calculation of force distribution under the punch nose is complicated, because the core is flexible and the difference between the modulus of elasticity of skin and core is large. In the present study, an exponential correlation between the contact force and indentation is proposed. The coefficient and numerical exponent were calculated using the experimental indentation results. A model based on a high-order sandwich panel theory was used to study the bending behavior of sandwich plate under hemispherical punch load. In the first method, the force distribution under the punch nose was calculated by the proposed method and multiplied to deformation of related point in the loading area to calculate the potential energy of the external loads. In the second method, the punch load was modeled as a point force and multiplied to deformation of maximum indented point. The results obtained from the two methods were compared with the experimental results. Indentation and bending tests were carried out on sandwich plates with glass/epoxy skins and a styrene/acrylonitrile foam core. In the bending test, a simply support condition was set and in the indentation test the sandwich specimens were put on a rigid support. Indeed, in this position the punch movement was equal the indentation. The comparison between the analytical and experimental results showed that the proposed method significantly improved the accuracy of analysis.

Development of indirect sandwich ELISA for determination of excretory-secretory antigens of Fasciola hepatica

Directory of Open Access Journals (Sweden)

Libertad Alzamora-Gonzales

2016-05-01

Full Text Available Fasciolosis is a cosmopolitan parasitosis medical-veterinary importance caused by Fasciola hepatica, which affects sheep, goats and cattle; and it affects man accidentally causing an epidemic-endemic infection difficult to diagnose. The aim was to develop an indirect sandwich ELISA with 3 antibodies for detecting excretory-secretory antigens of Fasciola hepatica (ESFh. For the development of indirect sandwich ELISA were used, as capture antibody, mouse polyclonal antibodies anti ESFh and polyclonal antibodies rabbit anti-ESFh as detection antibody, at the concentrations of 10 and 5 µg/mL respectively. The conjugate used was mouse monoclonal anti- total immunoglobulins rabbit linked to peroxidase (1/1000. Were analized 31 sheep fecal samples, and the results were compared with those obtained by direct coproparasitological examination (DC and counterimmunoelectrophoresis (CIEP. The detection limit obtained for indirect sandwich ELISA was 100 ng/mL. The test had a 100% sensitivity, 96.6% specificity, positive and negative predictive values of 50% and 96.6% respectively, in relation to DC test. Comparing with CIEP the specificity obtained for indirect sandwich ELISA was 93.5% and a negative predictive value of 100%. We concluded that indirect sandwich ELISA designed is able to detect metabolic antigens in ovine feces samples and can be used for Fasciola hepatica diagnosis.

Electrical switching and memory phenomena observed in redox-gradient dendrimer sandwich devices

OpenAIRE

Li, JianChang; Blackstock, Silas C.; Szulczewski, Greg J.

2005-01-01

We report on the fabrication of dendrimer sandwich devices with electrical switching and memory properties. The storage media is consisted of a redox-gradient dendrimer layer sandwiched in organic barrier thin films. The dendrimer layer acts as potential well where redox-state changes and consequent electrical transitions of the embedded dendrimer molecules are expected to be effectively triggered and retained, respectively. Experimental results indicated that electrical switching could be re...

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...

Food Groups and Risk of Hypertension: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies.

Science.gov (United States)

Schwingshackl, Lukas; Schwedhelm, Carolina; Hoffmann, Georg; Knüppel, Sven; Iqbal, Khalid; Andriolo, Violetta; Bechthold, Angela; Schlesinger, Sabrina; Boeing, Heiner

2017-11-01

The aim of this systematic review and meta-analysis was to summarize the evidence on the relation of the intakes of 12 major food groups, including whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages (SSBs) with the risk of hypertension. PubMed, Scopus, and Web of Science were searched systematically until June 2017 for prospective studies having quantitatively investigated the above-mentioned foods. We conducted meta-analysis on the highest compared with the lowest intake categories and linear and nonlinear dose-response meta-analyses to analyze the association. Summary RRs and 95% CIs were estimated by using a random-effects model. Overall, 28 reports were included in the meta-analysis. An inverse association for the risk of hypertension was observed for 30 g whole grains/d (RR: 0.92; 95% CI: 0.87, 0.98), 100 g fruits/d (RR: 0.97; 95% CI: 0.96, 0.99), 28 g nuts/d (RR: 0.70; 95% CI: 0.45, 1.08), and 200 g dairy/d (RR: 0.95; 95% CI: 0.94, 0.97), whereas a positive association for 100 g red meat/d (RR: 1.14; 95% CI: 1.02, 1.28), 50 g processed meat/d (RR: 1.12; 95% CI: 1.00, 1.26), and 250 mL SSB/d (RR: 1.07; 95% CI: 1.04, 1.10) was seen in the linear dose-response meta-analysis. Indication for nonlinear relations of the intakes of whole grains, fruits, fish, and processed meats with the risk of hypertension was detected. In summary, this comprehensive dose-response meta-analysis of 28 reports identified optimal intakes of whole grains, fruits, nuts, legumes, dairy, red and processed meats, and SSBs related to the risk of hypertension. These findings need to be seen under the light of very-low to low quality of meta-evidence. However, the findings support the current dietary guidelines in the prevention of hypertension. © 2017 American Society for Nutrition.

Testing of the scintillation sandwich prototype

International Nuclear Information System (INIS)

Vashkevich, V.

1995-06-01

The 3 m 2 prototype of the surface detector using optical fiber readout was completely prepared for testing measurements in February 1995 at Fermilab. Two 25 mm thick, 3 m 2 acrylic scintillation plates (1.2 x 2.5 m 2 ) are used for light collection in the upper (above the 25 mm steel plate) and lower (below the steel) counters of the sandwich. The light is collected with the help of 1 mm diameter wavelength shifter fiber loops 3 m long inserted in the grooves on the top surface of the scintillator, 3 fibers per groove. We used Kurary Y11, 200 ppm of shifter dye, and double clad fibers. 1.5 m of clear fibers spliced to each end of the shifter fiber transport the light to the phototube. Spacing between the grooves is 5 cm. The counter's edges were painted with BICRON (BC620) white reflective paint. The scintillation plates were wrapped with Dupont Tyvek. The glued bundle of fibers is connected to an EMI-9902KB 38 mm phototube through the simple light mixer bar. Used PM has a ''green extended'' rubidium bialkali photocathode. The report contains information on the testing of the scintillation sandwich

Association of meat intake and meat-derived mutagen exposure with the risk of colorectal polyps by histologic type

Science.gov (United States)

Fu, Zhenming; Shrubsole, Martha J.; Smalley, Walter E.; Wu, Huiyun; Chen, Zhi; Shyr, Yu; Ness, Reid M.; Zheng, Wei

2011-01-01

Background The association of meat intake and meat-derived mutagens with colorectal tumor risk remains unclear. We evaluated this hypothesis in a large colonoscopy-based case-control study. Methods Included in the study were 2,543 polyp patients [(1,881 with adenomas, and 622 with hyperplastic polyp (HPP)] and 3,764 polyp-free controls. Surveys obtained information about meat intake by cooking methods and doneness levels plus other suspected or known risk factors for colorectal tumors. Unconditional logistic regression was used to derive odds ratios (ORs) after adjusting for potential confounders. Results High intake of red meat and processed meat (P-trend meat cooked using high-temperature cooking methods (P-trend ≤ 0.01), was associated with an elevated risk for colorectal polyps. A significant positive association between exposures to meat-derived heterocyclic amines and risk of polyps was found for both adenomas and hyperplastic polyps. Furthermore, the positive association with red-meat intake and heterocyclic amine exposure was stronger for multiple adenomas than single adenoma and serrated than non-serrated adenomas. Conclusion This study supports a role for red meat and meat-derived mutagen exposure in the development of colorectal tumor. PMID:21803984

The Effect of Face Sheet Wrinkle Defects on the Strength of FRP Sandwich Structures

DEFF Research Database (Denmark)

Hayman, Brian; Berggreen, Christian; Pettersson, Robert

2007-01-01

. In the studies reported here, the influence of wrinkle defects on the in-plane compressive strength of quasi-isotropic carbon fiber reinforced plastic (CFRP) laminates used in PVC foam-cored sandwich panels has been investigated by three approaches: testing of sandwich beam specimens in four-point bending...

Development and assessment of healthy properties of meat and meat products designed as functional foods.

Science.gov (United States)

Olmedilla-Alonso, Begoña; Jiménez-Colmenero, Francisco; Sánchez-Muniz, Francisco J

2013-12-01

This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors. Copyright © 2013 Elsevier Ltd. All rights reserved.

Micro-vibration response of a stochastically excited sandwich beam with a magnetorheological elastomer core and mass

International Nuclear Information System (INIS)

Ying, Z G; Ni, Y Q

2009-01-01

Magnetorheological (MR) elastomers are used to construct a smart sandwich beam for micro-vibration control. The micro-vibration response of a clamped–free sandwich beam with an MR elastomer core and a supplemental mass under stochastic support micro-motion excitation is studied. The dynamic behavior of MR elastomer as a smart viscoelastic material is described by a complex modulus which is controllable by external magnetic field. The sixth-order partial differential equation of motion of the sandwich beam is derived from the dynamic equilibrium, constitutive and geometric relations. A frequency-domain solution method for the stochastic micro-vibration response of the sandwich beam is developed by using the frequency-response function, power spectral density function and spatial eigensolution. The root-mean-square velocity response in terms of the one-third octave frequency band is calculated, and then the response reduction capacity through optimizing the complex modulus of the core is analyzed. Numerical results illustrate the influences of the MR elastomer core parameters on the root-mean-square velocity response and the high response reduction capacity of the sandwich beam. The developed analysis method is applicable to sandwich beams with arbitrary cores described by complex shear moduli under arbitrary stochastic excitations described by power spectral density functions

Measurement of the epithermal neutron flux of the Argonauta reactor by the Sandwich method

International Nuclear Information System (INIS)

Nascimento, H.M.

1973-01-01

A common method of obtaining information about the neutron spectrum in the energy range of 1 eV to a few keV is by using resonance sandwich detectors. A sandwich detector is usually made up of three foils placed one on top of the other, each having the same thickness and being made of the same material which has a pronounced absorption resonance. To make an adequate evaluation, the sandwich method was compared with one using an isolated detector. The results obtained from approximate theoretical calculations were checked experimentally, using In, Au and Mn foils, in an isotropic 1/E flux in the Argonaut Reactor at I.E.N. As practical application of this method, the deviation from a 1/E spectrum of the epithermal neutron flux in the core and external graphite reflector of the Argonaut Reactor has been measured with the sandwich foils previously calibrated in a 1/E spectrum. (author)

Changing Welfare States and the “Sandwich Generation” : Increasing Burden for the Next Generation?

Directory of Open Access Journals (Sweden)

Harald Künemund

2006-12-01

Full Text Available The burden placed on individuals aged 40 to 59 – especially on women – by competing demands from work and both older and younger family members is often addressed using the metaphor of the „sandwich gen-eration“. Based on a systematization of the definitions used in the litera-ture, empirical evidence on the frequency of such generational constella-tions and on their impact on the well-being of sandwiched adults will be presented. Analysing the second wave of the German Aging Survey shows that being sandwiched – defined as a generational constellation – is very common, but simultaneous care activities for both older and younger family members are rare, especially in combination with labour force participation, and that life satisfaction is not systematically related to being sandwiched. Implications for further research and future devel-opments will be discussed, especially with respect to changes in family structure (e.g. the beanpole family and changes in the amount of welfare state spending for the aged.

A novel sandwich Fe-Mn damping alloy with ferrite shell prepared by vacuum annealing

Science.gov (United States)

Qian, Bingnan; Peng, Huabei; Wen, Yuhua

2018-04-01

To improve the corrosion resistance of high strength Fe-Mn damping alloys, we fabricated a novel sandwich Fe-17.5Mn damping alloy with Mn-depleted ferrite shell by vacuum annealing at 1100 °C. The formation behavior of the ferrite shell obeys the parabolic law for the vacuum annealed Fe-17.5Mn alloy at 1100 °C. The sandwich Fe-17.5Mn alloy with ferrite shell exhibits not only better corrosion resistance but also higher damping capacity than the conventional annealed Fe-17.5Mn alloy under argon atmosphere. The existence of only ferrite shell on the surface accounts for the better corrosion in the sandwich Fe-17.5Mn alloy. The better damping capacity in the sandwich Fe-17.5Mn alloy is owed to more stacking faults inside both ɛ martensite and γ austenite induced by the stress from ferrite shell. Vacuum annealing is a new way to improve the corrosion resistance and damping capacity of Fe-Mn damping alloys.

Compressive properties of sandwiches with functionally graded

Indian Academy of Sciences (India)

The compressive behaviour of a new class of sandwich composite made up of jute fiber reinforced epoxy skins and piece-wise linear fly ash reinforced functionally graded (FG) rubber core is investigated in flat-wise mode. FG samples are prepared using conventional casting technique. Presence of gradation is quantified ...

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

PSpice Modeling of a Sandwich Piezoelectric Ceramic Ultrasonic Transducer in Longitudinal Vibration

Directory of Open Access Journals (Sweden)

Xiaoyuan Wei

2017-09-01

Full Text Available Sandwiched piezoelectric transducers are widely used, especially in high power applications. For more convenient analysis and design, a PSpice lossy model of sandwiched piezoelectric ultrasonic transducers in longitudinal vibration is proposed by means of the one-dimensional wave and transmission line theories. With the proposed model, the resonance and antiresonance frequencies are obtained, and it is shown that the simulations and measurements have good consistency. For the purpose of further verification the accuracy and application of the PSpice model, a pitch-catch setup and an experimental platform are built. They include two sandwiched piezoelectric ultrasonic transducers and two aluminum cylinders whose lengths are 20 mm and 100 mm respectively. Based on this pitch-catch setup, the impedance and transient analysis are performed. Compared with the measured results, it is shown that the simulated results have good consistency. In addition, the conclusion can be drawn that the optimal excitation frequency for the pitch-catch setup is not necessarily the resonance frequency of ultrasonic transducers, because the resonance frequency is obtained under no load. The proposed PSpice model of the sandwiched piezoelectric transducer is more conveniently applied to combine with other circuits such as driving circuits, filters, amplifiers, and so on.

Highly efficient construction of oriented sandwich structures for surface-enhanced Raman scattering

International Nuclear Information System (INIS)

Guo Hongyun; Xu Weiqing; Xu Shuping; Zhou Ji; Lombardi, John R

2013-01-01

The purpose of this study is to solve the problem of low achievement in fabricating sandwich surface-enhanced Raman scattering (SERS) substrates. We demonstrated a highly efficient sandwich structure by the oriented assembly of metal nanoparticles (NPs) on a periodic hexagonal array of metal nanoprisms with 1,4-benzenedithiol (1,4-BDT) as linkers. The metal nanoprism array was prepared by vacuum deposition of metal on a close-packed polystyrene nanosphere pre-patterned substrate. The metal nanoprism array presents different surface properties from the pits left from the removal of polystyrene nanospheres, which causes linkers to selectively adsorb on the metal nanoprism array and sequentially leads to the oriented immobilization of the second-layer metal NPs, avoiding mismatched orientation. These sandwich SERS substrates were characterized by extinction spectroscopy and atomic force microscopy and their enhancement activity was evaluated under different excitation wavelengths. The sandwich structure greatly increases the achievement of ‘hot spots’ to almost 100% of all the metal nanoprisms and enables a large amplification of SERS signals by a factor of ten. This method has the advantages of simplicity, high efficiency, high throughput, controllability and high reproducibility. It has significance in both the study of SERS substrates and the development of plasmonic devices. (paper)

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...

VBLUM photometry of RR Lyrae stars in ω Cen and M4

International Nuclear Information System (INIS)

DeBruijn, J.W.; Lub, J.

1987-01-01

Multicolour VBLUW photometry of RR Lyrae stars in the globular clusters M4 and ω Cen is used to derive information on reddening, blanketing, effective temperatures and gravity of these stars. The methods employed in the literature to determine the reddening of globular clusters from the UBV colours of the RR Lyrae stars are in complete agreement with the results from VBLUW photometry. The most important conclusions of the present work are: the close similarity between the RR Lyrae variables in the field and in globular clusters, and the agreement between the reddenings derived for RR Lyrae in the field and in globular clusters. This means that at least one parameter which normally is taken as a free parameter in studying globular cluster colour magnitude diagrams can be constrained very precisely

[Heart rate variability study based on a novel RdR RR Intervals Scatter Plot].

Science.gov (United States)

Lu, Hongwei; Lu, Xiuyun; Wang, Chunfang; Hua, Youyuan; Tian, Jiajia; Liu, Shihai

2014-08-01

On the basis of Poincare scatter plot and first order difference scatter plot, a novel heart rate variability (HRV) analysis method based on scatter plots of RR intervals and first order difference of RR intervals (namely, RdR) was proposed. The abscissa of the RdR scatter plot, the x-axis, is RR intervals and the ordinate, y-axis, is the difference between successive RR intervals. The RdR scatter plot includes the information of RR intervals and the difference between successive RR intervals, which captures more HRV information. By RdR scatter plot analysis of some records of MIT-BIH arrhythmias database, we found that the scatter plot of uncoupled premature ventricular contraction (PVC), coupled ventricular bigeminy and ventricular trigeminy PVC had specific graphic characteristics. The RdR scatter plot method has higher detecting performance than the Poincare scatter plot method, and simpler and more intuitive than the first order difference method.

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

NARCIS (Netherlands)

Hoek, A.C.; Elzerman, J.E.; Hageman, R.; Kok, F.J.; Luning, P.A.; Graaf, de C.

2013-01-01

The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian

Experimental study of the mechanical behaviour of pin reinforced foam core sandwich materials under shear load

International Nuclear Information System (INIS)

Dimassi, M A; Brauner, C; Herrmann, A S

2016-01-01

Sandwich structures with a lightweight closed cell hard foam core have the potential to be used in primary structures of commercial aircrafts. Compared to honeycomb core sandwich, the closed cell foam core sandwich overcomes the issue of moisture take up and makes the manufacturing of low priced and highly integrated structures possible. However, lightweight foam core sandwich materials are prone to failure by localised external loads like low velocity impacts. Invisible cracks could grow in the foam core and threaten the integrity of the structure. In order to enhance the out-of-plane properties of foam core sandwich structures and to improve the damage tolerance (DT) dry fibre bundles are inserted in the foam core. The pins are infused with resin and co-cured with the dry fabric face sheets in an out-of-autoclave process. This study presents the results obtained from shear tests following DIN 53294-standard, on flat sandwich panels. All panels were manufactured with pin-reinforcement manufactured with the Tied Foam Core Technology (TFC) developed by Airbus. The effects of pin material (CFRP and GFRP) and pin volume fraction on the shear properties of the sandwich structure and the crack propagation were investigated and compared to a not pinned reference. It has been concluded that the pin volume fraction has a remarkable effect on the shear properties and damage tolerance of the observed structure. Increasing the pin volume fraction makes the effect of crack redirection more obvious and conserves the integrity of the structure after crack occurrence. (paper)

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

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

RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

Directory of Open Access Journals (Sweden)

Agatha POPESCU

2013-01-01

Full Text Available The paper aimed to analyze consumer behavior for meat on Bucharest market, using a sample of 100 individuals, representatives as age, sex and profession, who were interviewed within a structured questionaire based survey on their preference to buy and consume meat. The answers were processed using the semantic differential and Likert Scale. The obtained results pointed out that white meat is the top preference, because it is healthier and its price is more acceptable compared to red meat. However, men prefer red meat, no matter its price. The most prefered meat sorts in order of their importance are chicken meat, pork and beef. Consumers prefer to buy 1-2 kg fresh meat from supermarket every 2-3 days. Income/family and meat pice are the major factors limiting the amount of consumed meat and buying frequence. The term of availability and meat origin have become more and more important criteria on which buying decision is based, besides meat quality. All consumers prefer to consume Romanian meat which is tasty and has a pleasant flavor. As a conclusion, consumers expectations from meat producers are related to a large variety of meat of a higher quality. Also, presentation form in packed portionated meat parts on the shelf as wellas hygiene come on the next positions from consumers side in order to satisfy their needs better.

Unmixing the Galactic halo with RR Lyrae tagging

Science.gov (United States)

Belokurov, V.; Deason, A. J.; Koposov, S. E.; Catelan, M.; Erkal, D.; Drake, A. J.; Evans, N. W.

2018-06-01

We show that tagging RR Lyrae stars according to their location in the period-amplitude diagram can be used to shed light on the genesis of the Galactic stellar halo. The mixture of RR Lyrae of ab type, separated into classes along the lines suggested by Oosterhoff, displays a strong and coherent evolution with Galactocentric radius. The change in the RR Lyrae composition appears to coincide with the break in the halo's radial density profile at ˜25 kpc. Using simple models of the stellar halo, we establish that at least three different types of accretion events are necessary to explain the observed RRab behaviour. Given that there exists a correlation between the RRab class fraction and the total stellar content of a dwarf satellite, we hypothesize that the field halo RRab composition is controlled by the mass of the progenitor contributing the bulk of the stellar debris at the given radius. This idea is tested against a suite of cosmological zoom-in simulations of Milky Way-like stellar halo formation. Finally, we study some of the most prominent stellar streams in the Milky Way halo and demonstrate that their RRab class fractions follow the trends established previously.

ELISA with double antigen sandwich for screening specific serum anti-TP antibody in blood donors

International Nuclear Information System (INIS)

Wang Yiqing; Shi Zhixu

2002-01-01

Objective: To select a sensitive and specific laboratory examination suitable for screening serum anti-TP antibody in blood donors. Methods: The serum anti-TP antibody in 11271 blood donors were detected using ELISA with double antigen sandwich and the outcomes were compared with those using RPR assay. The conflicting specimen were confirmed by repeating the test with TPHA assay. Results: The positive rates of serum anti-TP antibody by ELISA with double antigen sandwich and RPR was 0.36% (41/11271) and 0.26% (29/11271), respectively. The coincidence of the detecting outcomes by ELISA with double antigen sandwich and RPR with TPHA was 97.5% (40/41) and 63.41%(26/41) respectively. Conclusion: Compared with RPR assay, ELISA with double antigen sandwich has higher sensibility and specificity for screening serum anti-TP antibody in blood donors

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.

Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters.

Science.gov (United States)

de Boer, Joop; Schösler, Hanna; Aiking, Harry

2017-06-01

This study provides insight into differences and similarities in the mindset and motivation of four dietary groups (young self-declared vegetarians, low, medium and high meat-eaters) to support the development of strategies for a general transition to a less meat-based diet. The paper highlights the value of the identity concept for our understanding of both vegetarians and meat eaters. The analysis involves a comparison of the four dietary groups focusing on the strength and the profile of their food-related motivation and their reasons for and against frequent meat eating. To check for the generalizability of the results, the analyses were performed in two samples of adults (aged 18-35) in the Netherlands (native Dutch, n = 357, and second generation Chinese Dutch, n = 350). In both samples, the vegetarians had the same level of food-related motivation as the other groups, but a different motivational profile and distinctive, taste- and animal-welfare related reasons to justify their abstinence from eating meat. The low and medium meat-eaters often considered health a reason to eat meat as well as to moderate meat eating, plus they liked to vary their meals. In these aspects they were different from both the vegetarians and the high meat-eaters. The findings are relevant for (non) governmental organizations that aim to influence dietary choices, as well as for businesses that operate in the market of meat substitutes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Period Changes of 23 Field RR Lyrae Stars

Directory of Open Access Journals (Sweden)

Soo-Chang Rey

1994-12-01

Full Text Available The secular period behavior of 23 field RR Lyrae stars is studied in order to determine if the observed period changes could be attributed, at least in the mean, to stellar evolution. The sample of stars is subdivided into two Oosterhoff groups based on the metallicity and period-shift. Despite the small sample size, we found a distinct bias toward positive period changes in the group variables. The period changes of the group variables in globular clusters. This provides yet another support for the Lee, Demarque, and Zinn(1990 evolutionary models of RR Lyrae stars and their explanation of the Sandage period-shift effect.

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...

Evaluation of the Impact Resistance of Various Composite Sandwich Beams by Vibration Tests

Directory of Open Access Journals (Sweden)

Amir Shahdin

2011-01-01

Full Text Available Impact resistance of different types of composite sandwich beams is evaluated by studying vibration response changes (natural frequency and damping ratio. This experimental works will help aerospace structural engineer in assess structural integrity using classification of impact resistance of various composite sandwich beams (entangled carbon and glass fibers, honeycomb and foam cores. Low velocity impacts are done below the barely visible impact damage (BVID limit in order to detect damage by vibration testing that is hardly visible on the surface. Experimental tests are done using both burst random and sine dwell testing in order to have a better confidence level on the extracted modal parameters. Results show that the entangled sandwich beams have a better resistance against impact as compared to classical core materials.

Microbial analysis of meat and meat products sold in fast food ...

African Journals Online (AJOL)

The present study was carried out to investigate the rate of microbial contamination of ready-to-eat meat and meat products sold in different fast food restaurants in Aba. This study was carried out between June and August, 2015. Samples were collected aseptically from five fast food restaurants using sterile polythene bags.

Effect of Reinforced Hybrid Palm Shells on Mechanical Properties of Polyurethane-Jute Woven/ Vinyl Ester Sandwich Board

International Nuclear Information System (INIS)

Cheng, T.S.; Nurul Ain Nanyan; Lan, D.N.U.; Leng, T.P.

2014-01-01

A natural fiber sandwich was constructed from palm shells/polyurethane core and jute woven/vinyl ester face sheets by the in-situ sandwich process (core and panel prepared simultaneously). The polyurethane sandwich core was reinforced by hybrid shell systems of dried palm shell (DPS) and palm kernel shell (PKS) (50P-50D, 25P-75D), and single shell system of PKS (100P) as well as 20 phr empty fruit bunch (EFB) based on hundred part of polyurethane. The sandwich face sheets are prepared by using two jute woven layers and impregnated by vinyl ester. Interlocking between DPS and polyurethane matrix was formed, which hence enhanced the mechanical properties. The interfacial adhesion between DPS, PKS, and EFB with the polyurethane binder played the important role to achieve high mechanical properties. It was found that hybrid shells exhibited high reinforcement for sandwich's performance resulting better compression (50P-50D) and flexural (25P-75D) properties. The single shell 100P showed only improvement on flexural modulus.The fracture surface morphology of sandwich under mechanical test was performed by using optical microscopy. (author)

Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

Directory of Open Access Journals (Sweden)

R. F. Galin

2017-01-01

Full Text Available The article presents the results of studying the chemical composition of mullards duck meat in comparison with the ducks of the Beijingg white breed and musk ducks. The chemical analysis results allow us to note the high moisture content for mullard duck meat. The low fat content for white and red mullard duck meat opens up wide opportunities for the development of an assortment of meat products with a functional orientation. The limited amino acids are determined. The total number of essential amino acids in the mullard duck meat is higher than in musk (by 1.02 g / 100 g protein and Beijingg (by 0.86 g / 100 g protein, which indicates a higher biological value. The limiting amino acid is methionine and cysteine. The article presents the results of the raw material aroma assessment using the "MAG 8" - "electronic nose" analyzer. The content of easily volatile compounds in the equilibrium gas phase for samples of muscle and fat tissue from ducks of different breeding was compared and evaluated. The most informative in the matrix are sensors with films of polydiethylene glycol succinate, polyvinylpyrrolidone, polyethylene glycol PEG-2000, 18-crown-6, trioctylphosphine oxidase, which show maximum sensitivity to polar and nitrogen-containing compounds, aromatic hydrocarbons. This is explained by the fact that the easily volatile fraction of both meat and fat of the samples under study is represented by a variety of organic compounds of different concentrations. Such a variety of substances can be perceived by tasters as "a noticeable smell, difficult". In accordance with the results obtained, we concluded that the aroma of muscle and fat tissue of mulard ducks is more intense, more saturated than the Beijingg duck. The obtained data on the chemical composition indicate possible dietary properties of meat of ducks of mullards. The rich, pronounced aroma of muscle and fatty tissue causes high organoleptic parameters of the finished product, which is

Analysis of a ceramic filled bio-plastic composite sandwich structure

International Nuclear Information System (INIS)

Habib Ullah, M.; Islam, M. T.

2013-01-01

Design and analysis of a ceramic-filled bio-plastic composite sandwich structure is presented. This proposed high-dielectric structure is used as a substrate for patch antennas. A meandered-strip line-fed fractal-shape patch antenna is designed and fabricated on a copper-laminated sandwich-structured substrate. Measurement results of this antenna show 44% and 20% of bandwidths with maximum gains of 3.45 dBi and 5.87 dBi for the lower and upper bands, respectively. The half-power beam widths of 104° and 78° have been observed from the measured radiation pattern at the two resonance frequencies 0.9 GHz and 2.5 GHz

Analysis of a ceramic filled bio-plastic composite sandwich structure

Energy Technology Data Exchange (ETDEWEB)

Habib Ullah, M. [Institute of Space Science (ANGKASA), Universiti Kebangsaan Malaysia, Bangi Selangor 43600 (Malaysia); Department of Electrical, Electronic and System Engineering, Universiti Kebangsaan Malaysia, Bangi 43600 (Malaysia); Islam, M. T. [Institute of Space Science (ANGKASA), Universiti Kebangsaan Malaysia, Bangi Selangor 43600 (Malaysia)

2013-11-25

Design and analysis of a ceramic-filled bio-plastic composite sandwich structure is presented. This proposed high-dielectric structure is used as a substrate for patch antennas. A meandered-strip line-fed fractal-shape patch antenna is designed and fabricated on a copper-laminated sandwich-structured substrate. Measurement results of this antenna show 44% and 20% of bandwidths with maximum gains of 3.45 dBi and 5.87 dBi for the lower and upper bands, respectively. The half-power beam widths of 104° and 78° have been observed from the measured radiation pattern at the two resonance frequencies 0.9 GHz and 2.5 GHz.

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

ANALISA TEKNIS DAN EKONOMIS PENGGUNAAN COREMAT UNTUK KONSTRUKSI FRP (FIBERGLASS REINFORCED PLASTIC SANDWICH PADA BADAN KAPAL

Directory of Open Access Journals (Sweden)

Parlindungan Manik

2012-02-01

Full Text Available Planning of ship construction is make its having good effectivity value and efficiency. Composite as materialalternative to changes of steel feedstock and wood has many applied named FRP (fiberglass reinforcedplastics single skin. The weakness of this FRP was heavy construction and requires many production time.Therefore, will be checked comparison between single skin with sandwich constructions for shell.In this research, the way for making composite is hand lay up method with three various thickness of skinthere are : t, t/2, and t/4. To know strength comparison from the various skin of sandwich with single skin,must be test, consist of tensile test.. The result is analyzed then compared by BKI (Biro Klasifikasi Indonesiarules for the fiberglass ship.Based on the result, indicates that optimization skin thickness of sandwich construction applies Corematwhich tensile strength it is equivalent with Single Skin at 2/3t and usage of Sandwich construction causes23,12 % lighter. In economic analyze, advantage from low weight is compensation of addition 23,12 % DWT.Material cost for Sandwich about 11,35% bigger than Single Skin construction.

Influence of reinforcement type on the mechanical behavior and fire response of hybrid composites and sandwich structures

Science.gov (United States)

Giancaspro, James William

Lightweight composites and structural sandwich panels are commonly used in marine and aerospace applications. Using carbon, glass, and a host of other high strength fiber types, a broad range of laminate composites and sandwich panels can be developed. Hybrid composites can be constructed by laminating multiple layers of varying fiber types while sandwich panels are manufactured by laminating rigid fiber facings onto a lightweight core. However, the lack of fire resistance of the polymers used for the fabrication remains a very important problem. The research presented in this dissertation deals with an inorganic matrix (Geopolymer) that can be used to manufacture laminate composites and sandwich panels that are resistant up to 1000°C. This dissertation deals with the influence of fiber type on the mechanical behavior and the fire response of hybrid composites and sandwich structures manufactured using this resin. The results are categorized into the following distinct studies. (i) High strength carbon fibers were combined with low cost E-glass fibers to obtain hybrid laminate composites that are both economical and strong. The E-glass fabrics were used as a core while the carbon fibers were placed on the tension face and on both tension and compression faces. (ii) Structural sandwich beams were developed by laminating various types of reinforcement onto the tension and compression faces of balsa wood cores. The flexural behavior of the beams was then analyzed and compared to beams reinforced with organic composite. The effect of core density was evaluated using oak beams reinforced with inorganic composite. (iii) To measure the fire response, balsa wood sandwich panels were manufactured using a thin layer of a fire-resistant paste to serve for fire protection. Seventeen sandwich panels were fabricated and tested to measure the heat release rates and smoke-generating characteristics. The results indicate that Geopolymer can be effectively used to fabricate both

QT/RR Coupling and Gender Differences

Czech Academy of Sciences Publication Activity Database

Halámek, Josef; Jurák, Pavel; Lipoldová, J.; Leinveber, Pavel

2010-01-01

Roč. 37, - (2010), s. 365-368 ISSN 0276-6574 R&D Projects: GA ČR GA102/08/1129 Institutional research plan: CEZ:AV0Z20650511 Keywords : THEW * QT/RR model * EXPDC Subject RIV: JA - Electronics ; Optoelectronics, Electrical Engineering http://cinc.mit.edu/archives/2010/pdf/0365.pdf

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.

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...

Sandwich veto detector at COMPASS experiment

International Nuclear Information System (INIS)

Sarkar, S.; Dasgupta, S.S.; Calcutta-COMPASS group

2010-01-01

This paper presents the newly build Sandwich Detector for 190 GeV hadron run of COMPASS Experiment at CERN. The technical details and the testing procedures are included to highlight the physics objective of the installation. Single electron detection techniques has been developed and used to scale the performance of the detector. This analysis can predict the number of single electrons per MIP at the scintillation detector. (author)

Sandwich-structured hollow fiber membranes for osmotic power generation

KAUST Repository

Fu, Feng Jiang; Zhang, Sui; Chung, Neal Tai-Shung

2015-01-01

In this work, a novel sandwich-structured hollow fiber membrane has been developed via a specially designed spinneret and optimized spinning conditions. With this specially designed spinneret, the outer layer, which is the most crucial part of the sandwich-structured membrane, is maintained the same as the traditional dual-layer membrane. The inner substrate layer is separated into two layers: (1) an ultra-thin middle layer comprising a high molecular weight polyvinylpyrrolidone (PVP) additive to enhance integration with the outer polybenzimidazole (PBI) selective layer, and (2) an inner-layer to provide strong mechanical strength for the membrane. Experimental results show that a high water permeability and good mechanical strength could be achieved without the expensive post treatment process to remove PVP which was necessary for the dual-layer pressure retarded osmosis (PRO) membranes. By optimizing the composition, the membrane shows a maximum power density of 6.23W/m2 at a hydraulic pressure of 22.0bar when 1M NaCl and 10mM NaCl are used as the draw and feed solutions, respectively. To our best knowledge, this is the best phase inversion hollow fiber membrane with an outer selective PBI layer for osmotic power generation. In addition, this is the first work that shows how to fabricate sandwich-structured hollow fiber membranes for various applications. © 2015 Elsevier B.V.

Sandwich-structured hollow fiber membranes for osmotic power generation

KAUST Repository

Fu, Feng Jiang

2015-11-01

In this work, a novel sandwich-structured hollow fiber membrane has been developed via a specially designed spinneret and optimized spinning conditions. With this specially designed spinneret, the outer layer, which is the most crucial part of the sandwich-structured membrane, is maintained the same as the traditional dual-layer membrane. The inner substrate layer is separated into two layers: (1) an ultra-thin middle layer comprising a high molecular weight polyvinylpyrrolidone (PVP) additive to enhance integration with the outer polybenzimidazole (PBI) selective layer, and (2) an inner-layer to provide strong mechanical strength for the membrane. Experimental results show that a high water permeability and good mechanical strength could be achieved without the expensive post treatment process to remove PVP which was necessary for the dual-layer pressure retarded osmosis (PRO) membranes. By optimizing the composition, the membrane shows a maximum power density of 6.23W/m2 at a hydraulic pressure of 22.0bar when 1M NaCl and 10mM NaCl are used as the draw and feed solutions, respectively. To our best knowledge, this is the best phase inversion hollow fiber membrane with an outer selective PBI layer for osmotic power generation. In addition, this is the first work that shows how to fabricate sandwich-structured hollow fiber membranes for various applications. © 2015 Elsevier B.V.

Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

Science.gov (United States)

Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

2017-01-01

Background : An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective : The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design : A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results : This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion : Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.

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.

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.

NAFTA AT 21: STRUCTURAL CHANGE IN MEXICAN’S DEMAND FOR U.S. MEAT AND MEAT PRODUCTS

Directory of Open Access Journals (Sweden)

Frank Kyekyeku Nti

2016-10-01

Full Text Available The purpose of this paper is to examine the influence of the North American Free Trade Agreement (NAFTA on the change in consumer preference for U.S. meat and meat products in Mexico and to provide empirical estimates of the extent of sensitivity of meat price change to change in quantity demand. The analyses used an Inverse Almost Ideal Demand System (IAIDS model to address the study objectives due to its appropriateness in modeling the level of utility for commodities with fixed or exogenously determined short run supply. The study findings show that Mexico’s participation in NAFTA could have indirectly effected a structural change in demand for imported meat from the U.S. but the direction of change is heterogeneous among the different meat groups. Also, while Mexican demand for U.S. meat is inflexible, price response to changes in the quantity of imported U.S. poultry is much sensitive compared to pork and beef.

Effects of Core Softness and Bimodularity of Fibreglass Layers on Flexural Stiffness of Polymer Sandwich Structures

Directory of Open Access Journals (Sweden)

Šuba Oldřich

2017-01-01

Full Text Available This paper deals with the study of the flexural stiffness of the sandwich structures based on fibreglass and polymeric foams. The influence of geometrical and material parameters on the resulting effective flexural stiffness of the sandwich structure is being studied experimentally, analytically and by using FEM models. The effective modulus of elasticity of the sandwich-structured element is being studied and its theoretical and model dependencies on the flexibility of the foam core and bimodularity of the fibreglass layers are being investigated. The achieved results are compared with the experimentally observed values. This study shows that it is necessary to pay special attention to the issue of flexural stiffness of the walls when designing sandwich shell products in order to prevent possible failures in the practical applications of these types of structures.

Optimal design of sandwich ribbed flat baffle plates of a circular cylindrical tank

International Nuclear Information System (INIS)

Malinowski, Marek; Magnucki, Krzysztof

2005-01-01

The subject of this paper is a sandwich ribbed flat baffle plate of a circular cylindrical tank. The paper deals with a problem of optimal thickness of this construction with a soft core. The construction is distinguished by a local axisymmetric pre-springing. The mathematical description is based on the theory of shells with analysis of disturbance of the stress membrane state. The sandwich ribbed flat baffle plate divides the tank into two chambers. One of them is loaded by uniform pressure, while the other is empty and unloaded. Dimensions of ribs, faces and the entire baffle plate have been determined with a view to minimize the mass under strength constraints. The effect of optimal thickness of this sandwich plate has been examined by means of the finite element method

Size-dependent free vibration and dynamic analyses of piezo-electro-magnetic sandwich nanoplates resting on viscoelastic foundation

Science.gov (United States)

Arefi, Mohammad; Zenkour, Ashraf M.

2017-09-01

In this paper, size-dependent free vibration analysis of a sandwich nanoplate is presented. The sandwich nanoplate is including an elastic nano core and two piezo-electro-magnetic face-sheets as sensor and actuator actuated by electric and magnetic potentials. The sandwich nanoplate is resting on visco-Pasternak's foundation. Hamilton's principle is employed to derive the governing equations of motion based on Kirchhoff plate and nonlocal elasticity theory. The numerical results are presented to study the influence of important parameters of the problem such as applied electric and magnetic potentials, nonlocal parameter and visco-Pasternak's parameters. Furthermore, the influence of various boundary conditions is discussed on the vibration characteristics of the sandwich nanoplate.

Enhanced detection levels in a semi-automated sandwich ...

African Journals Online (AJOL)

A peptide nucleic acid (PNA) signal probe was tested as a replacement for a typical DNA oligonucleotidebased signal probe in a semi-automated sandwich hybridisation assay designed to detect the harmful phytoplankton species Alexandrium tamarense. The PNA probe yielded consistently higher fluorescent signal ...

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.

Performance improvement of organic thin film transistors by using active layer with sandwich structure

Science.gov (United States)

Ni, Yao; Zhou, Jianlin; Kuang, Peng; Lin, Hui; Gan, Ping; Hu, Shengdong; Lin, Zhi

2017-08-01

We report organic thin film transistors (OTFTs) with pentacene/fluorinated copper phthalo-cyanine (F16CuPc)/pentacene (PFP) sandwich configuration as active layers. The sandwich devices not only show hole mobility enhancement but also present a well control about threshold voltage and off-state current. By investigating various characteristics, including current-voltage hysteresis, organic film morphology, capacitance-voltage curve and resistance variation of active layers carefully, it has been found the performance improvement is mainly attributed to the low carrier traps and the higher conductivity of the sandwich active layer due to the additional induced carriers in F16CuPc/pentacene. Therefore, using proper multiple active layer is an effective way to gain high performance OTFTs.

Smart FRP Composite Sandwich Bridge Decks in Cold Regions

Science.gov (United States)

2011-07-01

In this study, new and integrated Smart honeycomb Fiber-Reinforced Polymer (S-FRP) : sandwich materials for various transportation construction applications, with particular emphasis : on highway bridge decks in cold regions, were developed and teste...

FATTY ACID COMPOSITION OF ORGANIC GOAT KID MEAT FROM DAIRY GOAT AND CROSSBRED MEAT GOAT KIDS

OpenAIRE

Bender, Sophia; Ude, Gracia; Rahmann, Gerold; Aulrich, Karen; Georg, Heiko

2014-01-01

In contrast to the increasing demand for dairy goat products in Germany, a market for goat kid meat as a related product does not exist. Thus, the objective of this study was to develop a concept for organic goat kid meat production for dairy goat farms. In collaboration with a wholesaler, organic dairy goat farmers and marketing research the experimental part of this study was to find out if cross-breeding of meat-goats could improve meat quality and performance of fattening goat kids togeth...

USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION

Directory of Open Access Journals (Sweden)

A. K. Kakimov

2016-01-01

Full Text Available In this paper, the results of the experimental research on developing the technology of a protein complex based on the meat-bone paste and protein-fat-blood emulsion are shown. The technological scheme of meat-bone paste production on the basis of complex grinding meat-bone raw material to bone particle size of 100 ∙10–6 m and further processing of bone particles using reagent, cheese whey, with pH 4,3 is presented. When studying the nutritive and biological value of the protein complex, it was established that the protein complex consisting of the food component from bone and protein-fat-blood emulsion could be used instead of the basic raw material in meat product production. The comparative analysis of the nutritive value of the protein complex and horse meat demonstrated the following results: the amino acid composition of the protein complex showed a balance of the essential amino acids and the high content of the essential amino acids which limit the biological value: lysine, leucine and threonine. The high content of polyunsaturated fatty acids was observed, which justified the biological value of the protein complex.

Theoretical prediction on corrugated sandwich panels under bending loads

Science.gov (United States)

Shu, Chengfu; Hou, Shujuan

2018-05-01

In this paper, an aluminum corrugated sandwich panel with triangular core under bending loads was investigated. Firstly, the equivalent material parameters of the triangular corrugated core layer, which could be considered as an orthotropic panel, were obtained by using Castigliano's theorem and equivalent homogeneous model. Secondly, contributions of the corrugated core layer and two face panels were both considered to compute the equivalent material parameters of the whole structure through the classical lamination theory, and these equivalent material parameters were compared with finite element analysis solutions. Then, based on the Mindlin orthotropic plate theory, this study obtain the closed-form solutions of the displacement for a corrugated sandwich panel under bending loads in specified boundary conditions, and parameters study and comparison by the finite element method were executed simultaneously.

Identification of atrial fibrillation using electrocardiographic RR-interval difference

Science.gov (United States)

Eliana, M.; Nuryani, N.

2017-11-01

Automated detection of atrial fibrillation (AF) is an interesting topic. It is an account of very dangerous, not only as a trigger of embolic stroke, but it’s also related to some else chronical disease. In this study, we analyse the presence of AF by determining irregularities of RR-interval. We utilize the interval comparison to measure the degree of irregularities of RR-interval in a defined segment. The series of RR-interval is segmented with the length of 10 of them. In this study, we use interval comparison for the method. We were comparing all of the intervals there each other. Then we put the threshold to define the low difference and high difference (δ). A segment is defined as AF or Normal Sinus by the number of high δ, so we put the tolerance (β) of high δ there. We have used this method to test the 23 patients data from MIT-BIH. Using the approach and the clinical data we find accuracy, sensitivity, and specificity of 84.98%, 91.99%, and 77.85% respectively.

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.

Anomalous photoluminescence thermal quenching of sandwiched single layer MoS_2

KAUST Repository

Tangi, Malleswararao

2017-09-22

We report an unusual thermal quenching of the micro-photoluminescence (µ-PL) intensity for a sandwiched single-layer (SL) MoS2. For this study, MoS2 layers were chemical vapor deposited on molecular beam epitaxial grown In0.15Al0.85N lattice matched templates. Later, to accomplish air-stable sandwiched SL-MoS2, a thin In0.15Al0.85N cap layer was deposited on the MoS2/In0.15Al0.85N heterostructure. We confirm that the sandwiched MoS2 is a single layer from optical and structural analyses using µ-Raman spectroscopy and scanning transmission electron microscopy, respectively. By using high-resolution X-ray photoelectron spectroscopy, no structural phase transition of MoS2 is noticed. The recombination processes of bound and free excitons were analyzed by the power-dependent µ-PL studies at 77 K and room temperature (RT). The temperature-dependent micro photoluminescence (TDPL) measurements were carried out in the temperature range of 77 – 400 K. As temperature increases, a significant red-shift is observed for the free-exciton PL peak, revealing the delocalization of carriers. Further, we observe unconventional negative thermal quenching behavior, the enhancement of the µ-PL intensity with increasing temperatures up to 300K, which is explained by carrier hopping transitions that take place between shallow localized states to the band-edges. Thus, this study renders a fundamental insight into understanding the anomalous thermal quenching of µ-PL intensity of sandwiched SL-MoS2.

Anomalous photoluminescence thermal quenching of sandwiched single layer MoS_2

KAUST Repository

Tangi, Malleswararao; Shakfa, Mohammad Khaled; Mishra, Pawan; Li, Ming-Yang; Chiu, Ming-Hui; Ng, Tien Khee; Li, Lain-Jong; Ooi, Boon S.

2017-01-01

We report an unusual thermal quenching of the micro-photoluminescence (µ-PL) intensity for a sandwiched single-layer (SL) MoS2. For this study, MoS2 layers were chemical vapor deposited on molecular beam epitaxial grown In0.15Al0.85N lattice matched templates. Later, to accomplish air-stable sandwiched SL-MoS2, a thin In0.15Al0.85N cap layer was deposited on the MoS2/In0.15Al0.85N heterostructure. We confirm that the sandwiched MoS2 is a single layer from optical and structural analyses using µ-Raman spectroscopy and scanning transmission electron microscopy, respectively. By using high-resolution X-ray photoelectron spectroscopy, no structural phase transition of MoS2 is noticed. The recombination processes of bound and free excitons were analyzed by the power-dependent µ-PL studies at 77 K and room temperature (RT). The temperature-dependent micro photoluminescence (TDPL) measurements were carried out in the temperature range of 77 – 400 K. As temperature increases, a significant red-shift is observed for the free-exciton PL peak, revealing the delocalization of carriers. Further, we observe unconventional negative thermal quenching behavior, the enhancement of the µ-PL intensity with increasing temperatures up to 300K, which is explained by carrier hopping transitions that take place between shallow localized states to the band-edges. Thus, this study renders a fundamental insight into understanding the anomalous thermal quenching of µ-PL intensity of sandwiched SL-MoS2.

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.

Failure of uniformly compression loaded debond damaged sandwich panels — An experimental and numerical study

DEFF Research Database (Denmark)

Moslemian, Ramin; Quispitupa, Amilcar; Berggreen, Christian

2012-01-01

This paper deals with the failure of compression-loaded sandwich panels with an implanted circular face/core debond. Uniform compression tests were conducted on intact sandwich panels with three different types of core material (H130, H250 and PMI) and on similar panels with circular face...

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.

Polyisocyanurate systems for insulating and sandwich elements; Polyisocyanurat-Systeme fuer Daemm- und Sandwichelemente

Energy Technology Data Exchange (ETDEWEB)

Malotki, P. von [Elastogran GmbH, Lemfoerde (Germany)

2000-07-01

PUR rigid foam plates are laminated with flexible Al films, paper or glass non-wovens, or may be processed into sandwich elements with metallic top-layers via coil-coating. Dependence of heat insulation efficiency, dimensional stability and fire behavior of the foam on chemical composition and the blowing agents is considered and compared with polyisocyanurate foams. Recipes for the production of PIR heat insulation elements and sandwich elements are given.

Thermal resistance of Listeria monocytogenes in sausage meat.

Science.gov (United States)

Farber, J M; Hughes, A; Holley, R; Brown, B

1989-01-01

The heat resistance of a mixture of 10 different strains of Listeria monocytogenes inoculated into ground meat and ground meat plus cure was examined. D-values for ground meat ranged from 1.01 min at 62 degrees C to 13.18 min at 56 degrees C. The D-values obtained for ground meat plus cure were approximately 5-8 fold times higher than those for ground meat alone. These results imply that rare meats and possibly some cooked fermented meats may not be heated adequately to inactivate Listeria.

A Study on Flexural Properties of Sandwich Structures with Fiber/Metal Laminate Face Sheets

Science.gov (United States)

Dariushi, S.; Sadighi, M.

2013-10-01

In this work, a new family of sandwich structures with fiber metal laminate (FML) faces is investigated. FMLs have benefits over both metal and fiber reinforced composites. To investigate the bending properties of sandwich beams with FML faces and compare with similar sandwich beams with fibrous composite faces, 6 groups of specimen with different layer arrangements were made and tested. Results show that FML faces have good resistance against transverse local loads and minimize stress concentration and local deformations of skin and core under the loading tip. In addition, FML faces have a good integrity even after plateau region of foam cores and prevent from catastrophic failures, which cannot be seen in fibrous composite faces. Also, FML faces are lighter than metal faces and have better connection with foam cores. Sandwich beams with FML faces have a larger elastic region because of simultaneous deformation of top and bottom faces and larger failure strain thanks to good durability of FMLs. A geometrical nonlinear classical theory is used to predict force-deflection behavior. In this model an explicit formula between symmetrical sandwich beams deflections and applied force which can be useful for designers, is derived. Good agreement is obtained between the analytical predictions and experimental results. Also, analytical results are compared with small deformation solution in a parametric study, and the effects of geometric parameters on difference between linear and nonlinear results are discussed.

Failure modes of composite sandwich beams

OpenAIRE

Gdoutos E.; Daniel I.M.

2008-01-01

A thorough investigation of failure behavior of composite sandwich beams under three-and four-point bending was undertaken. The beams were made of unidirectional carbon/epoxy facings and a PVC closed-cell foam core. The constituent materials were fully characterized and in the case of the foam core, failure envelopes were developed for general two-dimensional states of stress. Various failure modes including facing wrinkling, indentation failure and core failure were observed and compared wit...

Fatigue Debond Growth in Sandwich Structures Loaded in Mixed Mode Bending (MMB)

DEFF Research Database (Denmark)

Quispitupa, Amilcar; Berggreen, Christian; Carlsson, Leif A.

2008-01-01

Static and cyclic debond growth in sandwich specimens loaded in mixed mode bending (MMB) is examined. The MMB sandwich specimens were manufactured using H100 PVC foam core and E-glass/polyester non-crimp quadro-axial [0/45/90/-45]s DBLT-850 face sheets. Static test were performed to determine...... the fracture toughness of the debonded sandwich specimens at different mixed mode loadings. The mixed mode ratio (mode I to mode II) was controlled by changing the lever arm distance of the MMB test rig. Compliance technique and visual inspection was employed to measure the crack length during fatigue. Fatigue...... tests were performed at 90% of the static fracture toughness at a loading ratio of R=0.1. Fatigue results revealed higher debond crack growth rates when the lever arm distance was increased. For some specimens, the crack propagated just below the face/core interface in the foam core and for others...

Examination of Sandwich Materials Using Air-Coupled Ultrasonics

DEFF Research Database (Denmark)

Borum, K.K.; Berggreen, Carl Christian

2004-01-01

The air-coupled ultrasonic techniques have been improved drastically in recent years. Better equipment has made this technique much more useful. This paper focuses on the examination of sandwich materials used in naval ships. It is more convenient to be able to make the measurements directly...

Preparation of salted meat products, e.g. cured bacon - by injecting liquid comprising meat proteins hydrolysed with enzymes

DEFF Research Database (Denmark)

1997-01-01

Preparation of salted meat products comprises the following:(1) meat is chopped into fine pieces and mixed with water to form a slurry; (2) enzymes hydrolyse proteins in the meat; (3) adding a culture to the resulting medium, which comprises short peptide chains or amino acids; (4) forming...... flavourings as the culture is growing, and (5) injecting the liquid into pieces of meat....

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution.

Science.gov (United States)

Schösler, Hanna; de Boer, Joop; Boersema, Jan J

2012-02-01

The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other products of animal origin and conventional meat free meals to real vegetarian meals. To investigate feasible substitution options, a variety of meals without meat were presented using photos, which were rated by the participants in terms of attractiveness and chances that they would prepare a similar meal at home. The results demonstrated the influence of meal formats, product familiarity, cooking skills, preferences for plant-based foods and motivational orientations towards food. In particular, a lack of familiarity and skill hampered the preparation of real vegetarian meals. Based on the findings we propose a diversified understanding of meat substitution and we specify four policy-relevant pathways for a transition towards a more plant-based diet, including an incremental change towards more health-conscious vegetarian meals, a pathway that utilizes the trend towards convenience, a pathway of reduced portion size, and practice-oriented change towards vegetarian meals. Copyright © 2011 Elsevier Ltd. All rights reserved.

Bioactive Compounds in Functional Meat Products.

Science.gov (United States)

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

2018-01-31

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 constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

Eat Seafood Twice a Week: 10 Tips to Help You Eat More Seafood

Science.gov (United States)

... Pacific mackerel, herring on a salad, or oven-baked pollock. 7 put it on a salad or in a sandwich Top a salad with grilled scallops, shrimp, or crab in place of steak or chicken. Use canned tuna or salmon for sandwiches in place of deli meats, which ...

Effects of heat on meat proteins - Implications on structure and quality of meat products.

Science.gov (United States)

Tornberg, E

2005-07-01

Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the former expands and the latter contracts. The meat protein composition and structure is briefly described. The behaviour of the different meat proteins on heating is discussed. Most of the sarcoplasmic proteins aggregate between 40 and 60 °C, but for some of them the coagulation can extend up to 90°C. For myofibrillar proteins in solution unfolding starts at 30-32°C, followed by protein-protein association at 36-40°C and subsequent gelation at 45-50°C (conc.>0.5% by weight). At temperatures between 53 and 63°C the collagen denaturation occurs, followed by collagen fibre shrinkage. If the collagen fibres are not stabilised by heat-resistant intermolecular bonds, it dissolves and forms gelatine on further heating. The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are then discussed.

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.

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)

ANALISA TEKNIS DAN EKONOMIS PENGGUNAAN COREMAT UNTUK KONSTRUKSI FRP (FIBERGLASS REINFORCED PLASTIC SANDWICH PADA BADAN KAPAL

Directory of Open Access Journals (Sweden)

Parlindungan Manik

2012-04-01

Full Text Available Planning of ship construction is make its having good effectivity value and efficiency. Composite as material alternative to changes of steel feedstock and wood has many applied named FRP (fiberglass reinforced plastics single skin. The weakness of this FRP was heavy construction and requires many production time. Therefore, will be checked comparison between single skin with sandwich constructions for shell. In this research, the way for making composite is hand lay up method with three various thickness of skin there are : t, t/2, and t/4. To know strength comparison from the various skin of sandwich with single skin, must be test, consist of tensile test.. The result is analyzed then compared by BKI (Biro Klasifikasi Indonesia rules for the fiberglass ship. Based on the result, indicates that optimization skin thickness of sandwich construction applies Coremat which tensile strength it is equivalent with Single Skin at 2/3t and usage of Sandwich construction causes 23,12 % lighter. In economic analyze, advantage from low weight is compensation of addition 23,12 % DWT. Material cost for Sandwich about 11,35% bigger than Single Skin construction.

Pengaruh perlakuan serat tapis kelapa terhadap kekuatan lentur skin komposit sandwich

Directory of Open Access Journals (Sweden)

I Made Astika

2018-01-01

Full Text Available Abstrak Penggunaan serat alam sebagai penguat komposit semakin berkembang. Indonesia sebagai negara beriklim tropis menghasilkan berbagai jenis serat alami seperti rami, abaca, agave, serat sabut kelapa dan serat tapis kelapa. Penelitian ini bertujuan untuk menyelidiki pengaruh perlakuan alkali serat (NaOH 5% terhadap kekuatan lentur komposit sandwich serat tapis kelapa bermatrik polyester dengan core kayu albasia Bahan penelitian adalah serat tapis kelapa dengan panjang 15 mm, resin unsaturated polyester 157 BQTN, kayu albasia dan NaOH. Hardener yang digunakan adalah MEKPO dengan konsentrasi 1%. Serat tapis kelapa yang digunakan terdiri dari serat tanpa perlakuan dan dengan perlakuan alkali 2 jam. Komposit sandwich tersusun atas dua skin dengan core ditengahnya dan dibuat dengan metode cetak tekan hidrolis. Lamina komposit sebagai skin terbuat dari serat tapis kelapa-polyester dengan fraksi volume serat 30%. Spesimen dan prosedur pengujian lentur mengacu pada standar ASTM C 393. Penampang patahan dilakukan foto makro untuk mengidentifikasi pola kegagalannya.Hasil penelitian menunjukkan serat yang mendapatkan perlakuan alkali 2 jam NaOH menghasilkan kekuatan lentur yang lebih tinggi. Hal ini disebabkan karena perlakuan alkali pada serat tapis kelapa dapat membersihkan lapisan lilin (lignin dan kotoran pada permukaan serat sehingga menghasilkan mechanical interlocking yang lebih baik antara serat dengan matrik poliester. Dengan ikatan yang lebih baik maka komposit tersebut akan mampu menahan beban lentur yang lebih tinggi. Kata kunci: komposit sandwich, serat tapis kelapa, perlakuan NaOH, kekuatan lentur Abstract The use of natural fibers as reinforcement composites is growing. Indonesia as a tropical country produces various types of natural fibers like coconut filter fiber. The purpose of this study is to investigate the effect of alkali treatment of the fiber (5% NaOH. The research material is coconut filter fiber, 157 BQTN unsaturated

77 FR 27085 - R.R. Donnelley, Inc., Bloomsburg, PA; Notice of Negative Determination on Reconsideration

Science.gov (United States)

2012-05-08

... DEPARTMENT OF LABOR Employment and Training Administration [TA-W-80,485] R.R. Donnelley, Inc... workers of R.R. Donnelley, Inc., Bloomsburg, Pennsylvania (subject firm). The Department's Notice of... eligibility to apply for worker adjustment assistance for workers and former workers of R.R. Donnelley, Inc...

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...

A novel electrochemical aptamer-antibody sandwich assay for lysozyme detection.

Science.gov (United States)

Ocaña, Cristina; Hayat, Akhtar; Mishra, Rupesh; Vasilescu, Alina; del Valle, Manel; Marty, Jean-Louis

2015-06-21

In this paper, we have reported a novel electrochemical aptamer-antibody based sandwich biosensor for the detection of lysozyme. In the sensing strategy, an anti-lysozyme aptamer was immobilized onto the carbon electrode surface by covalent binding via diazonium salt chemistry. After incubating with a target protein (lysozyme), a biotinylated antibody was used to complete the sandwich format. The subsequent additions of avidin-alkaline phosphatase as an enzyme label, and a 1-naphthyl phosphate substrate (1-NPP) allowed us to determine the concentration of lysozyme (Lys) via Differential Pulse Voltammetry (DPV) of the generated enzyme reaction product, 1-naphthol. Using this strategy, a wide detection range from 5 fM to 5 nM was obtained for a target lysozyme, with a detection limit of 4.3 fM. The control experiments were carried out by using bovine serum albumin (BSA), cytochrome c and casein. The results showed that the proposed biosensor had good specificity, stability and reproducibility for lysozyme analysis. In addition, the biosensor was applied for detecting lysozyme in spiked wine samples, and very good recovery rates were obtained in the range from 95.2 to 102.0% for lysozyme detection. This implies that the proposed sandwich biosensor is a promising analytical tool for the analysis of lysozyme in real samples.

Impact properties of aluminium - glass fiber reinforced plastics sandwich panels

Directory of Open Access Journals (Sweden)

Mathivanan Periasamy

2012-06-01

Full Text Available Aluminium - glass fiber reinforced plastics (GFRP sandwich panels are hybrid laminates consisting of GFRP bonded with thin aluminum sheets on either side. Such sandwich materials are increasingly used in airplane and automobile structures. Laminates with varying aluminium thickness fractions, fiber volume fractions and orientation in the layers of GFRP were fabricated by hand lay up method and evaluated for their impact performance by conducting drop weight tests under low velocity impacts. The impact energy required for initiating a crack in the outer aluminium layer as well as the energy required for perforation was recorded. The impact load-time history was also recorded to understand the failure behavior. The damage depth and the damage area were measured to evaluate the impact resistance. Optical photography and scanning electron micrographs were taken to visualize the crack and the damage zone. The bidirectional cross-ply hybrid laminate (CPHL has been found to exhibit better impact performance and damage resistance than the unidirectional hybrid laminate (UDHL. Increase in aluminium thickness fraction (Al tf and fiber volume fraction (Vf resulted in an increase in the impact energy required for cracking and perforation. On an overall basis, the sandwich panels exhibited better impact performance than the monolithic aluminium.

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.

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...

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...

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

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...

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...

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

Effect of a magnetic field on the excess resistance of SNS sandwiches

International Nuclear Information System (INIS)

Logvenov, G.Y.; Ryazanov, V.V.

1983-01-01

The contribution of superconducting plates to the resistance of Ta--Cu--Ta sandwiches in the presence of a magnetic field of up to 170 Ge is investigated. Near the superconducting transition temperature T/sub c/H, the Ta used was in a mixed (vortical) state. It is shown that the presence of gradients of the order parameter near the Abrikosov vortices appreciably changes the penetration depth of a longitudinal electric field into the superconductor and leads to a corresponding change in the excess resistance of SNS sandwiches

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.

Laser welded steel sandwich panel bridge deck development : finite element analysis and stake weld strength tests.

Science.gov (United States)

2009-09-01

This report summarizes the analysis of laser welded steel sandwich panels for use in bridge structures and : static testing of laser stake welded lap shear coupons. Steel sandwich panels consist of two face sheets : connected by a relatively low-dens...

Electrospun antimicrobial hybrid mats: Innovative packaging material for meat and meat-products.

Science.gov (United States)

Amna, Touseef; Yang, Jieun; Ryu, Kyeong-Seon; Hwang, I H

2015-07-01

To prevent the development and spread of spoilage/pathogenic microorganisms via meat foodstuffs, antimicrobial nanocomposite packaging can serve as a potential alternative. The objective of this study was to develop a new class of antimicrobial hybrid packaging mat composed of biodegradable polyurethane supplemented with virgin olive oil and zinc oxide via electrospinning. Instead of mixing antimicrobial compounds directly with food, incorporation in packaging materials allows the functional effect at food surfaces where microbial activity is localized. The nanofibers were characterized by SEM, EDX, XRD and TEM. The antibacterial activity was tested against two common foodborne pathogens viz., Staphylococcus aureus and Salmonella typhimurium. The present results indicated that incorporation of olive oil in the polymer affected morphology of PU nanofibers and nanocomposite packaging were able to inhibit growth of pathogens. Thus; as-spun mat can be used as prospective antimicrobial packaging, which potentially reduces contamination of meat/meat-products. Moreover, introduced biodegradable packaging for meat products could serve to replace PVC films and simultaneously help to protect natural environment.

Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.

Science.gov (United States)

Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

2010-07-01

Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 x 2 x 2 x 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high-heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. 2010 AACR.

Game meat authentication through rare earth elements fingerprinting

International Nuclear Information System (INIS)

Danezis, G.P.; Pappas, A.C.; Zoidis, E.; Papadomichelakis, G.; Hadjigeorgiou, I.; Zhang, P.; Brusic, V.; Georgiou, C.A.

2017-01-01

Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. - Highlights: • Elemental metabolomics is a powerful new methodology for authentication of game rabbit meat. • New method for meat authentication utilizing rare earths elemental signatures. • Samples are compared to group signatures using angular and Euclidean distances. • Meat reference materials (>70 elements) can be used for cross-comparison between studies.

A novel approach for in vitro meat production.

Science.gov (United States)

Pandurangan, Muthuraman; Kim, Doo Hwan

2015-07-01

The present review describes the possibility of in vitro meat production with the help of advanced co-culturing methods. In vitro meat production method could be a possible alternative for the conventional meat production. Originally, the research on in vitro meat production was initiated by the National Aeronautics and Space Administration (NASA) for space voyages. The required key qualities for accepting in vitro meat for consumption would be good efficiency ratio, increased protein synthesis rate in skeletal muscles, and mimicking the conventional meat qualities. In vitro culturing of meat is possible with the use of skeletal muscle tissue engineering, stem cell, cell co-culture, and tissue culture methods. Co-culture of myoblast and fibroblast is believed as one of the major techniques for in vitro meat production. In our lab, we have co-cultured myoblast and fibroblast. We believe that a billion pounds of in vitro meat could be produced from one animal for consumption. However, we require a great deal of research on in vitro meat production.

Associations between red meat and risks for colon and rectal cancer depend on the type of red meat consumed.

Science.gov (United States)

Egeberg, Rikke; Olsen, Anja; Christensen, Jane; Halkjær, Jytte; Jakobsen, Marianne Uhre; Overvad, Kim; Tjønneland, Anne

2013-04-01

Cancer prevention guidelines recommend limiting intake of red meat and avoiding processed meat; however, few studies have been conducted on the effects of specific red meat subtypes on colon cancer or rectal cancer risk. The study aim was to evaluate associations between intake of red meat and its subtypes, processed meat, fish, and poultry and risk for colon cancer or rectal cancer in the Danish Diet, Cancer and Health cohort study. We also evaluated whether fish or poultry should replace red meat intake to prevent colon cancer or rectal cancer. During follow-up (13.4 y), 644 cases of colon cancer and 345 cases of rectal cancer occurred among 53,988 participants. Cox proportional hazards models were used to compute incidence rate ratio (IRRs) and 95% CIs. No associations were found between intake of red meat, processed meat, fish, or poultry and risk for colon cancer or rectal cancer. The risk associated with specific red meat subtypes depended on the animal of origin and cancer subsite; thus, the risk for colon cancer was significantly elevated for higher intake of lamb [IRR(per 5g/d) = 1.07 (95% CI: 1.02-1.13)], whereas the risk for rectal cancer was elevated for higher intake of pork [IRR(per 25g/d) = 1.18 (95% CI: 1.02-1.36)]. Substitution of fish for red meat was associated with a significantly lower risk for colon cancer [IRR(per 25g/d) = 0.89 (95% CI: 0.80-0.99)] but not rectal cancer. Substitution of poultry for red meat did not reduce either risk. This study suggests that the risks for colon cancer and potentially for rectal cancer differ according to the specific red meat subtype consumed.

Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.

Science.gov (United States)

Estrada-Solís, Joaquín; Figueroa-Rodríguez, Katia A; Figueroa-Sandoval, Benjamín; Hernández-Rosas, Francisco; Hernández-Cazares, Aleida S

2016-08-01

Longissimus dorci (LD) samples of different origin (imported and domestic) with pre-treatments (imported meat stored at -18°C for 6months, domestic meat stored at -18°C for 10days, and domestic meat stored at 4°C for 24h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30days of storage. The results showed that the origin and pre-treatment of meat affected L*, a*, instrumental texture and microstructure; that the storage time affected pH, aw, b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

Enhanced Performance of Sandwich Structures by Improved Damage Tolerance

DEFF Research Database (Denmark)

Martakos, Georgios

are embedded in both sandwich beam and panel specimens. The experimental observations form the basis for evaluating the efficiency of the proposed crack stopping inserts. For the experiments, Digital Image Correlation (DIC) was used to characterize the measure the local strain fields and overall deformation...... behaviour around the new crack stopper elements. In support for the experimental investigations, a Finite Element (FE) analysis based methodology, including fracture mechanics analysis and the so-called ‘cycle jump’ technique, was developed to predict the progression of damage in sandwich specimens...... concentrations in the foam core material on the back side of the peel stopper. By use of the developed numerical fracture mechanics based modelling tools, both fatigue crack growth and crack arrest in the specimens were simulated. It was shown that the strains responsible for crack re-initiation can...

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat.

Science.gov (United States)

Chumngoen, Wanwisa; Chen, Chih-Feng; Tan, Fa-Jui

2018-01-01

This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P cooking, and fibril shrinkage was noticeable in OC meat (P cooking methods to optimize native chicken meat quality. © 2017 Japanese Society of Animal Science.

Dietary exposure to short- and medium-chain chlorinated paraffins in meat and meat products from 20 provinces of China.

Science.gov (United States)

Huang, Huiting; Gao, Lirong; Zheng, Minghui; Li, Jingguang; Zhang, Lei; Wu, Yongning; Wang, Runhua; Xia, Dan; Qiao, Lin; Cui, Lili; Su, Guijin; Liu, Wenbin; Liu, Guorui

2018-02-01

Food intake is one of the main pathways of human exposure to chlorinated paraffins (CPs). This study assessed the dietary exposure for the general Chinese population to short-chain chlorinated paraffin (SCCPs) and medium-chain chlorinated paraffins (MCCPs) through meat and meat products. Twenty samples of meat and meat products from 20 Chinese provinces were collected in 2011. As the sampling sites covered about two-thirds of the Chinese population, the meat samples were considered to be representative of the true characteristics of CPs contamination in Chinese meat products. The concentrations of SCCPs and MCCPs in the meat samples were measured using the comprehensive two-dimensional gas chromatography electron capture negative ionization high-resolution time-of-flight mass spectrometry method. Forty-eight SCCP and MCCP homolog groups were detected in the meat samples. The mean SCCP and MCCP concentrations in all meat samples were 129 ± 4.1 ng g -1 wet weight and 5.7 ± 0.59 ng g -1 wet weight, respectively. The concentrations of SCCPs and MCCPs varied in samples from different provinces. The geographical distribution of CP concentrations was similar to the distribution of CPs manufacturing plants in China. The most abundant groups of SCCPs in all samples were C 10-11 Cl 6-7 , and the most abundant groups of MCCPs in most samples were C 14 Cl 7-8 . The possible sources of SCCPs and MCCPs in meat and meat products might be CP-42 and CP-52. The 50th percentile estimated daily intakes of SCCPs and MCCPs through meat consumption for a "standard" Chinese adult male were 0.13 and 0.0047 μg kg -1 bw d -1 , respectively, both much lower than the tolerable daily intakes (TDIs) for SCCPs and MCCPs. This preliminary risk assessment has indicated that the indirect exposure of SCCPs and MCCPs through meat consumption does not pose significant risk to human health in China. Copyright © 2017 Elsevier Ltd. All rights reserved.

Energy absorption capabilities of composite sandwich panels under blast loads

Science.gov (United States)

Sankar Ray, Tirtha

As blast threats on military and civilian structures continue to be a significant concern, there remains a need for improved design strategies to increase blast resistance capabilities. The approach to blast resistance proposed here is focused on dissipating the high levels of pressure induced during a blast through maximizing the potential for energy absorption of composite sandwich panels, which are a competitive structural member type due to the inherent energy absorption capabilities of fiber reinforced polymer (FRP) composites. Furthermore, the middle core in the sandwich panels can be designed as a sacrificial layer allowing for a significant amount of deformation or progressive failure to maximize the potential for energy absorption. The research here is aimed at the optimization of composite sandwich panels for blast mitigation via energy absorption mechanisms. The energy absorption mechanisms considered include absorbed strain energy due to inelastic deformation as well as energy dissipation through progressive failure of the core of the sandwich panels. The methods employed in the research consist of a combination of experimentally-validated finite element analysis (FEA) and the derivation and use of a simplified analytical model. The key components of the scope of work then includes: establishment of quantified energy absorption criteria, validation of the selected FE modeling techniques, development of the simplified analytical model, investigation of influential core architectures and geometric parameters, and investigation of influential material properties. For the parameters that are identified as being most-influential, recommended values for these parameters are suggested in conceptual terms that are conducive to designing composite sandwich panels for various blast threats. Based on reviewing the energy response characteristic of the panel under blast loading, a non-dimensional parameter AET/ ET (absorbed energy, AET, normalized by total energy

Enhanced electrochemical performance from 3DG/LiFePO4/G sandwich cathode material

Science.gov (United States)

Du, Yahui; Tang, Yufeng; Chang, Chengkang

2017-08-01

In this paper, we have successfully synthesized a three dimensional graphene/LiFePO4/graphene (3DG/LFP/G) sandwich composite by an in-situ hydrothermal method, in which chemical vapor deposited 3D graphene acts as the high conductivity supporting framework, while the LiFePO4 nanoparticles are anchored onto the 3D graphene framework covered by graphene sheets. XRD and SEM results confirmed the formation of the 3DG/LFP/G sandwich composite. Cyclic Voltammetry curve of the sandwich composite shows sharper redox peaks and reduced voltage separation when compared to the reference electrodes, suggesting high specific capacity and good rate performance. Further charge/discharge measurements presented high capacity of 164 mAh g-1 at 0.2 C and 124 mAh g-1 at 10 C (75.7% of its initial capacity) for the sandwich composite, with capacity retention of 95.7% after 100 cycles, implying potential application in lithium ion battery at high rates. The EIS investigation suggests that both the electronic conductivity and the Li ion diffusion are promoted by the underlined 3D graphene framework, which is regarded as the reason for the enhanced electrochemical performance.

Vibration Characteristics of Axially Moving Titanium- Polymer Nanocomposite Faced Sandwich Plate Under Initial Tension

Directory of Open Access Journals (Sweden)

Ali Ghorbanpour Arani

2017-07-01

Full Text Available In the present research, vibration and instability of axially moving sandwich plate made of soft core and composite face sheets under initial tension is investigated. Single-walled carbon nano-tubes (SWCNTs are selected as a reinforcement of composite face sheets inside Poly methyl methacrylate (PMMA matrix. Higher order shear deformation theory (HSDT is utilized due to its accuracy of polynomial functions than other plate theories. Based on extended rule of mixture, the structural properties of composite face sheets are taken into consideration. Motion equations are obtained by means of Hamilton’s principle and solved analytically. Influences of various parameters such as axially moving speed, volume fraction of CNTs, pre-tension, thickness and aspect ratio of sandwich plate on the vibration characteristics of moving system are discussed in details. The results indicated that the critical speed of moving sandwich plate is strongly dependent on the volume fraction of CNTs. Therefore, the critical speed of moving sandwich plate can be improved by adding appropriate values of CNTs. The results of this investigation can be used in design and manufacturing of marine vessels and aircrafts.

Mechanism of blood pressure and R-R variability: insights from ganglion blockade in humans

Science.gov (United States)

Zhang, Rong; Iwasaki, Kenichi; Zuckerman, Julie H.; Behbehani, Khosrow; Crandall, Craig G.; Levine, Benjamin D.; Blomqvist, C. G. (Principal Investigator)

2002-01-01

Spontaneous blood pressure (BP) and R-R variability are used frequently as 'windows' into cardiovascular control mechanisms. However, the origin of these rhythmic fluctuations is not completely understood. In this study, with ganglion blockade, we evaluated the role of autonomic neural activity versus other 'non-neural' factors in the origin of BP and R-R variability in humans. Beat-to-beat BP, R-R interval and respiratory excursions were recorded in ten healthy subjects (aged 30 +/- 6 years) before and after ganglion blockade with trimethaphan. The spectral power of these variables was calculated in the very low (0.0078-0.05 Hz), low (0.05-0.15 Hz) and high (0.15-0.35 Hz) frequency ranges. The relationship between systolic BP and R-R variability was examined by cross-spectral analysis. After blockade, R-R variability was virtually abolished at all frequencies; however, respiration and high frequency BP variability remained unchanged. Very low and low frequency BP variability was reduced substantially by 84 and 69 %, respectively, but still persisted. Transfer function gain between systolic BP and R-R interval variability decreased by 92 and 88 % at low and high frequencies, respectively, while the phase changed from negative to positive values at the high frequencies. These data suggest that under supine resting conditions with spontaneous breathing: (1) R-R variability at all measured frequencies is predominantly controlled by autonomic neural activity; (2) BP variability at high frequencies (> 0.15 Hz) is mediated largely, if not exclusively, by mechanical effects of respiration on intrathoracic pressure and/or cardiac filling; (3) BP variability at very low and low frequencies (rhythmicity; and (4) the dynamic relationship between BP and R-R variability as quantified by transfer function analysis is determined predominantly by autonomic neural activity rather than other, non-neural factors.

DNA aptamer selection and aptamer-based fluorometric displacement assay for the hepatotoxin microcystin-RR

International Nuclear Information System (INIS)

Wu, Shijia; Li, Qi; Duan, Nuo; Wang, Zhouping; Ma, Haile

2016-01-01

Microcystin-RR (MC-RR) is a highly acute hepatotoxin produced by cyanobacteria. It is harmful to both humans and the environment. A novel aptamer was identified by the systemic evolution of ligands by exponential enrichment (SELEX) method as a recognition element for determination of MC-RR in aquatic products. The graphene oxide (GO) SELEX strategy was adopted to generate aptamers with high affinity and specificity. Of the 50 aptamer candidates tested, sequence RR-33 was found to display high affinity and selectivity, with a dissociation constant of 45.7 ± 6.8 nM. Aptamer RR-33 therefore was used as the recognition element in a fluorometric assay that proceeds as follows: (1) Biotinylated aptamer RR-33 is immobilized on the streptavidinylated wells of a microtiterplate, and carboxyfluorescein (FAM) labelled complementary DNA is then allowed to hybridize. (2) After removal of excess (unbound) cDNA, sample containing MC-RR is added and incubated at 37 °C for 2 h. (3) Displaced free cDNA is washed away and fluorescence intensity measured at excitation/emission wavelengths of 490/515 nm. The calibration plot is linear in the 0.20 to 2.5 ng·mL −1 concentration range, and the limit of detection is 80 pg·mL −1 . The results indicate that the GO-SELEX technology is appropriate for the screening of aptamers against small-molecule toxins. The detection scheme was applied to the determination of MC-RR in (spiked) water, mussel and fish and gave recoveries between 91 and 98 %. The method compares favorably to a known ELISA. Conceivably, this kind of assay is applicable to other toxins for which appropriate aptamers are available. (author)

Mechanical and vibro-acoustic aspects of composite sandwich cylinders

NARCIS (Netherlands)

Yuan, C.

2013-01-01

Designing a fuselage involves many considerations such as strength and stability, fatigue, damage tolerance, fire and lightning resistance, thermal and acoustic insulation, production, inspection, maintenance and repair. In the background of the application of composite sandwich structures on the

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.

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...

Ridge Regression and Other Kernels for Genomic Selection with R Package rrBLUP

Directory of Open Access Journals (Sweden)

Jeffrey B. Endelman

2011-11-01

Full Text Available Many important traits in plant breeding are polygenic and therefore recalcitrant to traditional marker-assisted selection. Genomic selection addresses this complexity by including all markers in the prediction model. A key method for the genomic prediction of breeding values is ridge regression (RR, which is equivalent to best linear unbiased prediction (BLUP when the genetic covariance between lines is proportional to their similarity in genotype space. This additive model can be broadened to include epistatic effects by using other kernels, such as the Gaussian, which represent inner products in a complex feature space. To facilitate the use of RR and nonadditive kernels in plant breeding, a new software package for R called rrBLUP has been developed. At its core is a fast maximum-likelihood algorithm for mixed models with a single variance component besides the residual error, which allows for efficient prediction with unreplicated training data. Use of the rrBLUP software is demonstrated through several examples, including the identification of optimal crosses based on superior progeny value. In cross-validation tests, the prediction accuracy with nonadditive kernels was significantly higher than RR for wheat ( L. grain yield but equivalent for several maize ( L. traits.

Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers.

Science.gov (United States)

Hoek, Annet C; Luning, Pieternel A; Stafleu, Annette; de Graaf, Cees

2004-06-01

The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n = 4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n = 32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n = 1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n = 17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods.

Hypervelocity Impact Performance of Open Cell Foam Core Sandwich Panel Structures

Science.gov (United States)

Ryan, S.; Ordonez, E.; Christiansen, E. L.; Lear, D. M.

2010-01-01

Open cell metallic foam core sandwich panel structures are of interest for application in spacecraft micrometeoroid and orbital debris shields due to their novel form and advantageous structural and thermal performance. Repeated shocking as a result of secondary impacts upon individual foam ligaments during the penetration process acts to raise the thermal state of impacting projectiles ; resulting in fragmentation, melting, and vaporization at lower velocities than with traditional shielding configurations (e.g. Whipple shield). In order to characterize the protective capability of these structures, an extensive experimental campaign was performed by the Johnson Space Center Hypervelocity Impact Technology Facility, the results of which are reported in this paper. Although not capable of competing against the protection levels achievable with leading heavy shields in use on modern high-risk vehicles (i.e. International Space Station modules), metallic foam core sandwich panels are shown to provide a substantial improvement over comparable structural panels and traditional low weight shielding alternatives such as honeycomb sandwich panels and metallic Whipple shields. A ballistic limit equation, generalized in terms of panel geometry, is derived and presented in a form suitable for application in risk assessment codes.

Finite element formulation of viscoelastic sandwich beams using fractional derivative operators

Science.gov (United States)

Galucio, A. C.; Deü, J.-F.; Ohayon, R.

This paper presents a finite element formulation for transient dynamic analysis of sandwich beams with embedded viscoelastic material using fractional derivative constitutive equations. The sandwich configuration is composed of a viscoelastic core (based on Timoshenko theory) sandwiched between elastic faces (based on Euler-Bernoulli assumptions). The viscoelastic model used to describe the behavior of the core is a four-parameter fractional derivative model. Concerning the parameter identification, a strategy to estimate the fractional order of the time derivative and the relaxation time is outlined. Curve-fitting aspects are focused, showing a good agreement with experimental data. In order to implement the viscoelastic model into the finite element formulation, the Grünwald definition of the fractional operator is employed. To solve the equation of motion, a direct time integration method based on the implicit Newmark scheme is used. One of the particularities of the proposed algorithm lies in the storage of displacement history only, reducing considerably the numerical efforts related to the non-locality of fractional operators. After validations, numerical applications are presented in order to analyze truncation effects (fading memory phenomena) and solution convergence aspects.

Preservation of crab meat by gamma irradiation

International Nuclear Information System (INIS)

Loaharanu, P.; Prompubesara, C.; Kraisorn, K.; Noochpramool, K.

1972-01-01

Fresh crab meat from swimming crab (Portunus pelagicus, Linn.) was irradiated at doses of 0.075, 0.15 and 0.25 Mrad and held at 3 0 C. The storage life of non-irradiated crab meat was approximately 7 days compared with 14 days for crab meat irradiated at 0.075 Mrad and 28 days for samples receiving 0.15 or 0.25 Mrad treatment. Total aerobic count, trimethylamine nitrogen, total volatile basic nitrogen, and ammonia contents were used as objective indices of freshness in comparison with sensory evaluation of the crab meat. All objective indices correlated well with the sensory judgement of the samples. The crab meat used in the study was heavily contaminated with microorganisms. Irradiation at 0.15 and 0.25 Mrad reduced approximately 2 log cycles in the total count. Acinetobacter (Achromobacter) was predominated in irradiated crab meat, especially after prolonged storage. High coagulase positive staphylococci count was detected in only non-irradiated crab meat

The Sensory Quality of Meat, Game, Poultry, Seafood and Meat Products as Affected by Intense Light Pulses: A Systematic Review

OpenAIRE

Tomasevic, Igor; Rajkovic, Andreja

2015-01-01

The effect of intense light pulses (ILP) on sensory quality of 16 different varieties of meat, meat products, game, poultry and seafood are reviewed. Changes induced by ILP are animal species, type of meat product and fluences applied dependent. ILP significantly deteriorates sensory quality of cooked meat products. It causes less change in the sensory properties of dry cured than cooked meat products while fermented sausage is least affected. The higher fluence applied significantly changes ...

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.

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....

Equivalent parameter model of 1-3 piezocomposite with a sandwich polymer

Science.gov (United States)

Zhang, Yanjun; Wang, Likun; Qin, Lei

2018-06-01

A theoretical model was developed to investigate the performance of 1-3 piezoelectric composites with a sandwich polymer. Effective parameters, such as the electromechanical coupling factor, longitudinal velocity, and characteristic acoustic impedance of the piezocomposite, were predicted using the developed model. The influences of volume fractions and components of the polymer phase on the effective parameters of the piezoelectric composite were studied. The theoretical model was verified experimentally. The proposed model can reproduce the effective parameters of 1-3 piezoelectric composites with a sandwich polymer in the thickness mode. The measured electromechanical coupling factor was improved by more than 9.8% over the PZT/resin 1-3 piezoelectric composite.

Meat goat kids finished on alfalfa, red clover or orchardgrass pastures: carcass merit and meat quality.

Science.gov (United States)

Turner, K E; Cassida, K A; Zerby, H N

2014-12-01

This experiment was conducted in 2005-2007 to evaluate carcass and chevon (goat meat) quality parameters when meat-goat kids (n=72) were finished on alfalfa (Medicago sativa L; ALF); red clover (Trifolium pratense L.; RCG); or orchardgrass (Dactylis glomerata L.; OGR) pastures. Carcass conformation score was greater (P=0.08) when meat-goat kids were finished on ALF compared to OGR with RCG intermediate. Chevon meat samples from goats finished on the three pasture treatments did not differ in ash, intramuscular fat, or crude protein content or in concentrations of omega6 and omega3 fatty acids, or the omega6 to omega3 ratio. Goats finished on OGR had higher (Pmeat-goat kids finished on ALF, RCG, or ORG produced desirable carcass weights for most niche markets in the USA. Chevon is a low-fat meat option with high desirable fatty acids for human diets. Published by Elsevier Ltd.

Adipose tissue (P)RR regulates insulin sensitivity, fat mass and body weight.

Science.gov (United States)

Shamansurova, Zulaykho; Tan, Paul; Ahmed, Basma; Pepin, Emilie; Seda, Ondrej; Lavoie, Julie L

2016-10-01

We previously demonstrated that the handle-region peptide, a prorenin/renin receptor [(P)RR] blocker, reduces body weight and fat mass and may improve insulin sensitivity in high-fat fed mice. We hypothesized that knocking out the adipose tissue (P)RR gene would prevent weight gain and insulin resistance. An adipose tissue-specific (P)RR knockout (KO) mouse was created by Cre-loxP technology using AP2-Cre recombinase mice. Because the (P)RR gene is located on the X chromosome, hemizygous males were complete KO and had a more pronounced phenotype on a normal diet (ND) diet compared to heterozygous KO females. Therefore, we challenged the female mice with a high-fat diet (HFD) to uncover certain phenotypes. Mice were maintained on either diet for 9 weeks. KO mice had lower body weights compared to wild-types (WT). Only hemizygous male KO mice presented with lower total fat mass, higher total lean mass as well as smaller adipocytes compared to WT mice. Although food intake was similar between genotypes, locomotor activity during the active period was increased in both male and female KO mice. Interestingly, only male KO mice had increased O2 consumption and CO2 production during the entire 24-hour period, suggesting an increased basal metabolic rate. Although glycemia during a glucose tolerance test was similar, KO males as well as HFD-fed females had lower plasma insulin and C-peptide levels compared to WT mice, suggesting improved insulin sensitivity. Remarkably, all KO animals exhibited higher circulating adiponectin levels, suggesting that this phenotype can occur even in the absence of a significant reduction in adipose tissue weight, as observed in females and, thus, may be a specific effect related to the (P)RR. (P)RR may be an important therapeutic target for the treatment of obesity and its associated complications such as type 2 diabetes.

Demand Potential for Goat Meat in Southern States: Empirical Evidence from a Multi-State Goat Meat Consumer Survey

OpenAIRE

Nelson, Mack C.; Liu, Xuanli

2005-01-01

A survey conducted in 11 Southeastern states elicits consumers' demand and preferences for various goat meat products. The data permit examination of goat meat demand of ethnic populations and the diversity among the states surveyed. The study uses five econometric models to examine the current demand, potential demand, and demand related to season and occasions on the goat meat market. Our analysis suggests that there exist a substantial demand for goat meat and the potential increase in the...

DISTANCE SCALE ZERO POINTS FROM GALACTIC RR LYRAE STAR PARALLAXES

Energy Technology Data Exchange (ETDEWEB)

Benedict, G. Fritz; McArthur, Barbara E.; Barnes, Thomas G. [McDonald Observatory, University of Texas, Austin, TX 78712 (United States); Feast, Michael W. [Centre for Astrophysics, Cosmology and Gravitation, Astronomy Department, University of Cape Town, Rondebosch 7701 (South Africa); Harrison, Thomas E. [Department of Astronomy, New Mexico State University, Las Cruces, NM 88003 (United States); Bean, Jacob L.; Kolenberg, Katrien [Harvard-Smithsonian Center for Astrophysics, Cambridge, MA 02138 (United States); Menzies, John W.; Laney, C. D. [South African Astronomical Observatory, Observatory 7935 (South Africa); Chaboyer, Brian [Department of Physics and Astronomy, Dartmouth College, Hanover, NH 03755 (United States); Fossati, Luca [Department of Physics and Astronomy, Open University, Milton Keynes MK7 6AA (United Kingdom); Nesvacil, Nicole [Institute of Astronomy, University of Vienna, A-1180 Vienna (Austria); Smith, Horace A. [Department of Physics and Astronomy, Michigan State University, East Lansing, MI 48824 (United States); Kochukhov, Oleg [Department of Physics and Astronomy, Uppsala University, 75120 Uppsala (Sweden); Nelan, Edmund P.; Taylor, Denise [STScI, Baltimore, MD 21218 (United States); Shulyak, D. V. [Institute of Astrophysics, Georg-August-University, Friedrich-Hund-Platz 1, D-37077 Goettingen (Germany); Freedman, Wendy L. [The Observatories, Carnegie Institution of Washington, Pasadena, CA 91101 (United States)

2011-12-15

We present new absolute trigonometric parallaxes and proper motions for seven Population II variable stars-five RR Lyr variables: RZ Cep, XZ Cyg, SU Dra, RR Lyr, and UV Oct; and two type 2 Cepheids: VY Pyx and {kappa} Pav. We obtained these results with astrometric data from Fine Guidance Sensors, white-light interferometers on Hubble Space Telescope. We find absolute parallaxes in milliseconds of arc: RZ Cep, 2.12 {+-} 0.16 mas; XZ Cyg, 1.67 {+-} 0.17 mas; SU Dra, 1.42 {+-} 0.16 mas; RR Lyr, 3.77 {+-} 0.13 mas; UV Oct, 1.71 {+-} 0.10 mas; VY Pyx, 6.44 {+-} 0.23 mas; and {kappa} Pav, 5.57 {+-} 0.28 mas; an average {sigma}{sub {pi}}/{pi} = 5.4%. With these parallaxes, we compute absolute magnitudes in V and K bandpasses corrected for interstellar extinction and Lutz-Kelker-Hanson bias. Using these RR Lyrae variable star absolute magnitudes, we then derive zero points for M{sub V} -[Fe/H] and M{sub K} -[Fe/H]-log P relations. The technique of reduced parallaxes corroborates these results. We employ our new results to determine distances and ages of several Galactic globular clusters and the distance of the Large Magellanic Cloud. The latter is close to that previously derived from Classical Cepheids uncorrected for any metallicity effect, indicating that any such effect is small. We also discuss the somewhat puzzling results obtained for our two type 2 Cepheids.

Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products

International Nuclear Information System (INIS)

Paul, P.; Chawla, S.P.; Kanatt, S.R.

1998-01-01

The effects were studied of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities. Meats irradiated at 2.5 kGy had a shelf-life of 4 weeks at 0-3 deg. C, 2 weeks at 7-10 deg. C and 42 h at 28-30 deg. C, and showed a remarkable improvement in the microbiological quality. irradiation resulted in the reduction/elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. In contrast, the corresponding control samples had a shelf-life of less than 2 weeks at 0-3 deg. C, 1 week at 7-10 deg. C and 18 h at ambient temperature (28-30 deg. C). A high level of microorganisms such as Enterobacteriaceae, staphylococci, Salmonella and sulphite reducing Clostridia were detected in the control samples during storage. A combination of acetic acid/hot water pretreatment and irradiation further improved the microbiological quality of the meats, while a pretreatment of sodium tripolyphosphate enhanced the retention of colour and the juiciness of the meat samples. The effects were observed at all the storage temperatures. For the meat products, a low dose of irradiation reduced the total viable counts by 1-2 log cycles, and also eliminated Enterobacteriaceae, staphylococci and Salmonella throughout the storage period. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg. C and 24 h at 28-30 deg. C, while the non-irradiated meat products had a shelf-life of 1 week at 0-3 deg. C and 18 h at 28-30 deg. C. (author)

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.

Technological features of installation of transformable low-rise buildings from sandwich panels

Directory of Open Access Journals (Sweden)

Pleshivtsev Aleksandr Aleksandrovich

2018-04-01

Full Text Available Subject of research: organizational and technological solutions are considered in the construction of transformable low-rise residential buildings using sandwich panels. Aims: rational choice of organizational and technological solutions for the rhythmic construction of the underground and above-ground part of the transformable low-rise buildings in order to reduce labor costs and construction time. Materials and methods: methods of computer modeling of the technological processes are used to determine the duration of the construction of the low-rise buildings. Results: rational methods for erecting a complex of transformable low-rise buildings are defined, parameters of technological processes are established, an analysis of technological operations is provided for the construction of transformable low-rise residential buildings using sandwich panels. Conclusions: now organizational and technological solutions for the construction of transformable low-rise residential buildings with the use of sandwich panels reduce labour costs, increase the construction pace and as well as the using of improved technological processes in the construction of such buildings leads to a reduction in construction time.

Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study

OpenAIRE

Ferrucci, Leah M.; Sinha, Rashmi; Ward, Mary H.; Graubard, Barry I.; Hollenbeck, Albert R.; Kilfoy, Briseis A.; Schatzkin, Arthur; Michaud, Dominique S.; Cross, Amanda J.

2010-01-01

BACKGROUND: Meat could be involved in bladder carcinogenesis via multiple potentially carcinogenic meat-related compounds related to cooking and processing, including nitrate, nitrite, heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs). The authors comprehensively investigated the association between meat and meat components and bladder cancer. METHODS: During 7 years of follow-up, 854 transitional cell bladder-cancer cases were identified among 300,933 men and...

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...

The role of red meat in a balanced diet.

Science.gov (United States)

Ruxton, Carrie

Lean red meat is rich in essential nutrients, such as iron and zinc. Recent changes in farming practice have lowered the fat content of meat significantly. Observational studies have associated high meat consumption with negative health outcomes, but these studies have limitations. The only consistent data relate to colorectal cancer, although it is unclear whether the risk relates to all red meat or to processed or overcooked meats only. The UK government has recently recommended that high consumers of red meat should reduce their intake to 500g per week, although average meat consumption is actually below this figure. This article describes patterns of meat consumption, discusses associations with health and offers guidance on how patients can consume meat as part of a healthy, balanced diet.

Prospectus of cultured meat—advancing meat alternatives

OpenAIRE

Bhat, Zuhaib Fayaz; Fayaz, Hina

2010-01-01

The in vitro production of meat is probably feasible with existing tissue engineering techniques and may offer health and environmental advantages by reducing environmental pollution and land use associated with current meat production systems. By culturing loose myosatellite cells on a substrate, it is probably possible to produce cultured meat by harvesting mature muscle cells after differentiation and processing them into various meat products. Besides reducing the animal suffering signifi...

Nonlinear Convective Models of RR Lyrae Stars

Science.gov (United States)

Feuchtinger, M.; Dorfi, E. A.

The nonlinear behavior of RR Lyrae pulsations is investigated using a state-of-the-art numerical technique solving the full time-dependent system of radiation hydrodynamics. Grey radiative transfer is included by a variable Eddington-factor method and we use the time-dependent turbulent convection model according to Kuhfuss (1986, A&A 160, 116) in the version of Wuchterl (1995, Comp. Phys. Comm. 89, 19). OPAL opacities extended by the Alexander molecule opacities at temperatures below 6000 K and an equation of state according to Wuchterl (1990, A&A 238, 83) close the system. The resulting nonlinear system is discretized on an adaptive mesh developed by Dorfi & Drury (1987, J. Comp. Phys. 69, 175), which is important to provide the necessary spatial resolution in critical regions like ionization zones and shock waves. Additionally, we employ a second order advection scheme, a time centered temporal discretizaton and an artificial tensor viscosity in order to treat discontinuities. We compute fundamental as well first overtone models of RR Lyrae stars for a grid of stellar parameters both with and without convective energy transport in order to give a detailed picture of the pulsation-convection interaction. In order to investigate the influence of the different features of the convection model calculations with and without overshooting, turbulent pressure and turbulent viscosity are performed and compared with each other. A standard Fourier decomposition is used to confront the resulting light and radial velocity variations with recent observations and we show that the well known RR Lyrae phase discrepancy problem (Simon 1985, ApJ 299, 723) can be resolved with these stellar pulsation computations.

Lactobacilli and ionising radiation: an example of the application to meat and meat products

International Nuclear Information System (INIS)

Holzapfel, W.H.

1992-01-01

Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance (γ-D 10 = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of γ-D 10 values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N 2 , whilst the highest death rate was observed in presence of CO 2 . (orig.) [de

Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior.

Science.gov (United States)

De Backer, Charlotte J S; Hudders, Liselot

2015-01-01

The aim of this work is to explore the relation between morality and diet choice by investigating how animal and human welfare attitudes and donation behaviors can predict a meat eating versus flexitarian versus vegetarian diet. The results of a survey study (N=299) show that animal health concerns (measured by the Animal Attitude Scale) can predict diet choice. Vegetarians are most concerned, while full-time meat eaters are least concerned, and the contrast between flexitarians and vegetarians is greater than the contrast between flexitarians and full-time meat eaters. With regards to human welfare (measured by the Moral Foundations Questionnaire), results show that attitudes towards human suffering set flexitarians apart from vegetarians and attitudes towards authority and respect distinguish between flexitarians and meat eaters. To conclude, results show that vegetarians donate more often to animal oriented charities than flexitarians and meat eaters, while no differences between the three diet groups occur for donations to human oriented charities. Copyright © 2014 Elsevier Ltd. All rights reserved.

Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat.

Science.gov (United States)

Krishnan, K R; Sharma, N

1990-01-01

Ready-to-eat emulsion-type buffalo meat sausages were developed by using a combination of 80% meat components with 20% pork back fat. The meat components were constituted of 70 parts buffalo skeletal meat and 30 parts offal meat (rumen meat and heart meat in equal proportions). The emulsion stability, cooking losses of emulsions and sausages, composition of cooked sausages, eating quality of sausages and the microscopic characteristics of the raw emulsion and cooked sausages were studied. The light microscope micrograph of the raw emulsion showed uniformly well distributed fat globules embedded in a dense protein gel. The cooked emulsion also showed uniformly sized fat globules well distributed in a fine, compact, coagulated protein gel, which retained their original spherical shape. Good quality emulsion-type sausages could be produced having a high emulsion stability (0·87 ± 0·07 ml fat release/100 g emulsion); a low emulsion cooking loss (9·60 ± 0·60%) and a low sausage cooking loss (8·83 ± 0·48%). The overall acceptability of sausages was also high. Copyright © 1990. Published by Elsevier Ltd.

Longitudinal Changes in BMI in Older Adults Are Associated with Meat Consumption Differentially, by Type of Meat Consumed

NARCIS (Netherlands)

Gilsing, A.M.J.; Weijenberg, M.P.; Hughes, L.A.E.; Ambergen, T.; Dagnelie, P.C.; Goldbohm, A.; Brandt, P.A. van den; Schouten, L.J.

2012-01-01

Hypotheses regarding the role of meat consumption in body weight modulation are contradictory. Prospective studies on an association between meat consumption and BMI change are limited. We assessed the association between meat consumption and change in BMI over time in 3902 men and women aged 55-69

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.

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

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)

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.

3D FDM production and mechanical behavior of polymeric sandwich specimens embedding classical and honeycomb cores

Science.gov (United States)

Brischetto, Salvatore; Ferro, Carlo Giovanni; Torre, Roberto; Maggiore, Paolo

2018-04-01

Desktop 3D FDM (Fused Deposition Modelling) printers are usually employed for the production of nonstructural objects. In recent years, the present authors tried to use this technology also to produce structural elements employed in the construction of small UAVs (Unmanned Aerial Vehicles). Mechanical stresses are not excessive for small multirotor UAVs. Therefore, the FDM technique combined with polymers, such as the ABS (Acrylonitrile Butadiene Styrene) and the PLA(Poly Lactic Acid), can be successfully employed to produce structural components. The present new work is devoted to the production and preliminary structural analysis of sandwich configurations. These new lamination schemes could lead to an important weight reduction without significant decreases of mechanical properties. Therefore, it could be possible, for the designed application (e.g., a multifunctional small UAV produced via FDM), to have stiffener and lighter structures easy to be manufactured with a low-cost 3D printer. The new sandwich specimens here proposed are PLA sandwich specimens embedding a PLA honeycomb core produced by means of the same extruder, multilayered specimens with ABS external layers and an internal homogeneous PLA core using different extruders for the two materials, sandwich specimens with external ABS skins and an internal PLA honeycomb core using different extruders for the two materials, and sandwich specimens where two different extruders have been employed for PLA material used for skins and for the internal honeycomb core. For all the proposed configurations, a detailed description of the production activity is given.Moreover, several preliminary results about three-point bending tests, different mechanical behaviors and relative delamination problems for each sandwich configuration will be discussed in depth.

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.

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.

Meat and masculinity in the Norwegian Armed Forces.

Science.gov (United States)

Kildal, Charlotte Lilleby; Syse, Karen Lykke

2017-05-01

In 2013, the Norwegian Armed Forces decided to introduce a meat reduction scheme in its military mess halls, for both health reasons and environmental concerns. This article explores Norwegian soldiers' reactions to the introduction of Meat free Monday, and their attitudes towards reducing meat consumption. As of yet, Meat free Monday has not been implemented due to both structural and contextual challenges. We explore both the process and potential of the Norwegian military's Meat free Monday initiative to promote sustainable and climate friendly diets. We found significant barriers preventing the military from implementing Meat free Monday. The main reason behind the resistance to reduce meat consumption among Norwegian soldiers was meat's associations with protein, masculinity and comfort. Our results underline the importance of acknowledging the social and cultural role of food. The study is qualitative and uses focus group interviews as its main methodology. Copyright © 2017 Elsevier Ltd. All rights reserved.

Agriculture and Food: Critical Infrastructure and Key Resources Sector-Specific Plan as Input to the National Infrastructure Protection Plan

Science.gov (United States)

2007-05-01

sliced egg sand- wich (closed-faced), frozen fish dinner, rabbit stew, shrimp-flavored instant noodles , venison jerky, buffalo burgers, alligator...meat or 2% or more poultry (e.g., chicken noodle ) Other products Cheese, onion, mushroom pizza; spaghetti sauces (less than 3% red meat), spaghetti...sauce with mushrooms and 2% meat, pork and beans, sliced egg sandwich (closed-faced), frozen fish dinner, rabbit stew, shrimp-flavored instant

Trichinella spp. imported with live animals and meat.

Science.gov (United States)

Pozio, Edoardo

2015-09-30

Nematodes of the genus Trichinella are widely distributed throughout the world in omnivorous and carnivorous animals (mammals, birds, and reptiles) and in incidental hosts. To prevent the transmission of these zoonotic parasites to humans, meat samples from Trichinella spp. susceptible animals are tested at the slaughterhouse or in game processing plants. The aim of the present review was to collect documented cases on Trichinella infected animals, meat, or meat derived products which reached the international trade or were illegally introduced from one to another country in personal baggage. In the course of the last 60 years in the international literature, there have been 43 reports of importation of Trichinella spp. infected animals or meat, most of which (60%, 26/43) related to live horses or their meat. Meat or meat derived products from pigs, wild boar and bears, account only for 18.6% (8/43), 4.7% (3/43), and 14.3% (6/43), respectively. However, only live horses or their meat intended for human consumption, meat from a single wild boar, and live polar bears caught in the wild for zoos, were imported through the international market; whereas, meat from pigs, wild boars and bears were illegally introduced in a country in personal baggage. Trichinella infected animals or meat which were officially or illegally introduced in a country were the source of 3443 Trichinella infections in humans in a 40-year period (1975-2014). Most of these infections (96.8%) have been linked to horsemeat consumption, whereas meat from pigs, wild boars and bears accounted only for 2.2%, 0.7% and 0.3% of cases, respectively. This review shows the Trichinella spp. risk in the international animal and meat trade has been linked mainly to horses and only one time to wild boar, if they carcasses are not adequately tested, whereas pigs and other wild animals or their derived products infected with Trichinella spp. are unlikely to reach the international market by the official animal and

The VMC survey - XXVI. Structure of the Small Magellanic Cloud from RR Lyrae stars

Science.gov (United States)

Muraveva, T.; Subramanian, S.; Clementini, G.; Cioni, M.-R. L.; Palmer, M.; van Loon, J. Th.; Moretti, M. I.; de Grijs, R.; Molinaro, R.; Ripepi, V.; Marconi, M.; Emerson, J.; Ivanov, V. D.

2018-01-01

We present results from the analysis of 2997 fundamental mode RR Lyrae variables located in the Small Magellanic Cloud (SMC). For these objects, near-infrared time series photometry from the VISTA survey of the Magellanic Clouds system (VMC) and visual light curves from the OGLE IV (Optical Gravitational Lensing Experiment IV) survey are available. In this study, the multi-epoch Ks-band VMC photometry was used for the first time to derive intensity-averaged magnitudes of the SMC RR Lyrae stars. We determined individual distances to the RR Lyrae stars from the near-infrared period-absolute magnitude-metallicity (PM_{K_s}Z) relation, which has some advantages in comparison with the visual absolute magnitude-metallicity (MV-[Fe/H]) relation, such as a smaller dependence of the luminosity on interstellar extinction, evolutionary effects and metallicity. The distances we have obtained were used to study the three-dimensional structure of the SMC. The distribution of the SMC RR Lyrae stars is found to be ellipsoidal. The actual line-of-sight depth of the SMC is in the range 1-10 kpc, with an average depth of 4.3 ± 1.0 kpc. We found that RR Lyrae stars in the eastern part of the SMC are affected by interactions of the Magellanic Clouds. However, we do not see a clear bimodality observed for red clump stars, in the distribution of RR Lyrae stars.

First Kepler Results on RR Lyrae Stars

DEFF Research Database (Denmark)

Kolenberg, K.; Szabó, R.; Kurtz, D. W.

2010-01-01

We present the first results of our analyses of selected RR Lyrae stars for which data have been obtained by the Kepler Mission. As expected, we find a significant fraction of the RRab stars to show the Blazhko effect, a still unexplained phenomenon that manifests itself as periodic amplitude and...

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.

Proteomic approach to characterize biochemistry of meat quality defects.

Science.gov (United States)

Schilling, M W; Suman, S P; Zhang, X; Nair, M N; Desai, M A; Cai, K; Ciaramella, M A; Allen, P J

2017-10-01

Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

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 ...

9 CFR 319.307 - Spaghetti sauce with meat.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Spaghetti sauce with meat. 319.307... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Dehydrated Meat Food Products § 319.307 Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain...

Buckling analysis of SMA bonded sandwich structure – using FEM

Science.gov (United States)

Katariya, Pankaj V.; Das, Arijit; Panda, Subrata K.

2018-03-01

Thermal buckling strength of smart sandwich composite structure (bonded with shape memory alloy; SMA) examined numerically via a higher-order finite element model in association with marching technique. The excess geometrical distortion of the structure under the elevated environment modeled through Green’s strain function whereas the material nonlinearity counted with the help of marching method. The system responses are computed numerically by solving the generalized eigenvalue equations via a customized MATLAB code. The comprehensive behaviour of the current finite element solutions (minimum buckling load parameter) is established by solving the adequate number of numerical examples including the given input parameter. The current numerical model is extended further to check the influence of various structural parameter of the sandwich panel on the buckling temperature including the SMA effect and reported in details.

Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study.

Science.gov (United States)

Ferrucci, Leah M; Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Hollenbeck, Albert R; Kilfoy, Briseis A; Schatzkin, Arthur; Michaud, Dominique S; Cross, Amanda J

2010-09-15

Meat could be involved in bladder carcinogenesis via multiple potentially carcinogenic meat-related compounds related to cooking and processing, including nitrate, nitrite, heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs). The authors comprehensively investigated the association between meat and meat components and bladder cancer. During 7 years of follow-up, 854 transitional cell bladder-cancer cases were identified among 300,933 men and women who had completed a validated food-frequency questionnaire in the large prospective NIH-AARP Diet and Health Study. The authors estimated intake of nitrate and nitrite from processed meat and HCAs and PAHs from cooked meat by using quantitative databases of measured values. Total dietary nitrate and nitrite were calculated based on literature values. The hazard ratios (HR) and 95% confidence intervals (CI) for red meat (HR for fifth quintile compared with first quintile, 1.22; 95% CI, 0.96-1.54; P(trend) = .07) and the HCA 2-amino-1 methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) (HR, 1.19; 95% CI, 0.95-1.48; P(trend) = .06) conferred a borderline statistically significant increased risk of bladder cancer. Positive associations were observed in the top quintile for total dietary nitrite (HR, 1.28; 95% CI, 1.02-1.61; P(trend) = .06) and nitrate plus nitrite intake from processed meat (HR, 1.29; 95% CI, 1.00-1.67; P(trend) = .11). These findings provided modest support for an increased risk of bladder cancer with total dietary nitrite and nitrate plus nitrite from processed meat. Results also suggested a positive association between red meat and PhIP and bladder carcinogenesis. © 2010 American Cancer Society.

Lignification of the plant and seed quality of RR soybeans sprayed with herbicide glyphosate

OpenAIRE

Gris,Cristiane Fortes; Pinho,Edila Vilela de Resende Von; Carvalho,Maria Laene de Moreira; Diniz,Rafael Parreira; Andrade,Thaís de

2013-01-01

Differences in levels of lignin in the plant between conventional and transgenic cultivars RR has been reported by several authors, however, there are few studies evaluating the influence of spraying of glyphosate on the lignin in the plant and RR soybean seeds. The aim of this study was to evaluate the physiological quality of RR transgenic soybean seeds and the lignin contents of plants sprayed with the herbicide glyphosate. The assays were conducted both in greenhouse and field in the muni...

Analysis of Grid-Scored Sandwich Structures of Different Curvatures and Grid Sizes For Wind Turbine Blades

DEFF Research Database (Denmark)

Laustsen, Steffen; Thomsen, Ole Thybo; Lund, Erik

2012-01-01

The stress and strain field developed locally in-situ the core of grid-scored sandwich structures in wind turbine blades is investigated. Due to the many singularities occurring from the “tri-material corners”, a full 3D analysis of the sandwich structure in terms of the Finite Element Method is ...

Compressive and bending behavior of sandwich panels with Octet truss core fabricated from wires

International Nuclear Information System (INIS)

Lim, Ji Hyun; Nah, Seong Jun; Kang, Ki Ju; Koo, Man Hoe

2005-01-01

Ultra light metal structures have been studied for several years because of their superior specific stiffness, strength and potential of multi functions. Many studies have been focused on how to manufacture ultra light metal structures and optimize them. In this study, we introduced a new idea to make sandwich panels having Octet truss cores. Wires bent in a shape of triangular wave were assembled to construct an Octet truss core and it was bonded with two face sheets to be a sandwich panel. The bending and compressive strength and stiffness were estimated through elementary mechanics for the sandwich specimens with two kinds of face sheets and the results were compared with the ones measured by experiments. Some aspects of assembling and mechanical behavior were discussed compared with Kagome core fabricated from wire, which had been introduced in the authors' previous work

Physical and lipids alterations of irradiated camel meat

International Nuclear Information System (INIS)

Salem, F.A.; Shehata, M.I.; Abd-El-Baki, M.M.; Dessouki, T.M.

1991-01-01

Camel meat is considered to be one of the toughest kind of meat. If camel meat could be tenderized, the demand on it may be increased. Aging oof camel meat is usually carried out at low temperature (Abd-El-Baki etal., 1957). Aging could be accelerated if storage temperature could be raised. Such condition enhances the microbial spoilage of meat (Sokolov, 1965). However, with the aid of ionizing radiation, preheating, and/or antibiotics the marked growth of microorganisms may be decreased during storage. It was also claimed that ionizing radiation affects the lipids, water holding capacity and color of meat (Lawrie, 1974). (author) 19 refs

Interfacial crack arrest in sandwich beams subjected to fatigue loading using a novel crack arresting device – Numerical modelling

DEFF Research Database (Denmark)

Martakos, G.; Andreasen, J.H.; Berggreen, Christian

2017-01-01

A novel crack arresting device is implemented in foam-cored composite sandwich beams and tested using the Sandwich Tear Test (STT) configuration. A finite element model of the setup is developed, and the predictions are correlated with observations and results from a recently conducted experiment...... concept, as well as a design tool that can be used for the implementation of crack arresting devises in engineering applications of sandwich components and structures....

Characterization of the VVV Survey RR Lyrae Population across the Southern Galactic Plane

International Nuclear Information System (INIS)

Minniti, Dante; Palma, Tali; Pullen, Joyce; Tissera, Patricia; Dékány, Istvan; Majaess, Daniel; Rejkuba, Marina; Valenti, Elena; Alonso-García, Javier; Catelan, Marcio; Contreras Ramos, Rodrigo; Zoccali, Manuela; Gonzalez, Oscar A.; Hempel, Maren; Irwin, Mike; Lucas, Philip W.; Saito, Roberto K.

2017-01-01

Deep near-IR images from the VISTA Variables in the Vía Láctea (VVV) Survey were used to search for RR Lyrae stars in the Southern Galactic plane. A sizable sample of 404 RR Lyrae of type ab stars was identified across a thin slice of the fourth Galactic quadrant (295° < ℓ < 350°, −2.°24 < b < −1.°05). The sample’s distance distribution exhibits a maximum density that occurs at the bulge tangent point, which implies that this primarily Oosterhoff type I population of RRab stars does not trace the bar delineated by their red clump counterparts. The bulge RR Lyrae population does not extend beyond ℓ  ∼ 340°, and the sample’s spatial distribution presents evidence of density enhancements and substructure that warrants further investigation. Indeed, the sample may be employed to evaluate Galactic evolution models, and is particularly lucrative since half of the discovered RR Lyrae are within reach of Gaia astrometric observations.

Characterization of the VVV Survey RR Lyrae Population across the Southern Galactic Plane

Energy Technology Data Exchange (ETDEWEB)

Minniti, Dante; Palma, Tali; Pullen, Joyce; Tissera, Patricia [Departamento de Ciencias Físicas, Facultad de Ciencias Exactas, Universidad Andrés Bello, Av. Fernández Concha 700, Las Condes, Santiago (Chile); Dékány, Istvan [Astronomisches Rechen-Institut, Zentrum fuer Astronomie der Universitaet Heidelberg, Moenchhofstr. 12-14, D-69120 Heidelberg (Germany); Majaess, Daniel [Mount Saint Vincent University, Halifax, Nova Scotia (Canada); Rejkuba, Marina; Valenti, Elena [European Southern Observatory, Karl-Schwarszchild-Str. 2, D-85748 Garching bei Muenchen (Germany); Alonso-García, Javier; Catelan, Marcio; Contreras Ramos, Rodrigo; Zoccali, Manuela [Instituto Milenio de Astrofísica, Santiago (Chile); Gonzalez, Oscar A. [Institute for Astronomy, University of Edinburgh, Royal Observatory, Blackford Hill, Edinburgh, EH9 3HJ (United Kingdom); Hempel, Maren [Pontificia Universidad Católica de Chile, Instituto de Astrofisica, Av. Vicuna Mackenna 4860, Santiago (Chile); Irwin, Mike [Institute of Astronomy, Cambridge University, Cambridge, CB3 0HA (United Kingdom); Lucas, Philip W. [Department of Astronomy, University of Hertfordshire, Hertfordshire (United Kingdom); Saito, Roberto K. [Departamento de Física, Universidade Federal de Santa Catarina, Trindade 88040-900, Florianópolis, SC (Brazil)

2017-04-01

Deep near-IR images from the VISTA Variables in the Vía Láctea (VVV) Survey were used to search for RR Lyrae stars in the Southern Galactic plane. A sizable sample of 404 RR Lyrae of type ab stars was identified across a thin slice of the fourth Galactic quadrant (295° < ℓ < 350°, −2.°24 < b < −1.°05). The sample’s distance distribution exhibits a maximum density that occurs at the bulge tangent point, which implies that this primarily Oosterhoff type I population of RRab stars does not trace the bar delineated by their red clump counterparts. The bulge RR Lyrae population does not extend beyond ℓ  ∼ 340°, and the sample’s spatial distribution presents evidence of density enhancements and substructure that warrants further investigation. Indeed, the sample may be employed to evaluate Galactic evolution models, and is particularly lucrative since half of the discovered RR Lyrae are within reach of Gaia astrometric observations.

Genetic divergence of roundup ready (RR) soybean cultivars ...

African Journals Online (AJOL)

The aim of this study was to estimate the genetic diversity in 74 RR soybean cultivars from different Brazilian breeding programs. ... chosen SSR markers were effective in assessing the genetic diversity among genotypes, besides proving to be ...

Stiff, Strong Splice For A Composite Sandwich Structure

Science.gov (United States)

Schmaling, D.

1991-01-01

New type of splice for composite sandwich structure reduces peak shear stress in structure. Layers of alternating fiber orientation interposed between thin ears in adhesive joint. Developed for structural joint in spar of helicopter rotor blade, increases precision of control over thickness of adhesive at joint. Joint easy to make, requires no additional pieces, and adds little weight.

Analysis of Stainless Steel Sandwich Panels with a Metal Foam Care for Lightweight Fan Blade Design

Science.gov (United States)

Min, James B.; Ghosn, Louis J.; Lerch, Bradley A.; Raj, Sai V.; Holland, Frederic A., Jr.; Hebsur, Mohan G.

2004-01-01

The quest for cheap, low density and high performance materials in the design of aircraft and rotorcraft engine fan and propeller blades poses immense challenges to the materials and structural design engineers. Traditionally, these components have been fabricated using expensive materials such as light weight titanium alloys, polymeric composite materials and carbon-carbon composites. The present study investigates the use of P sandwich foam fan blade made up of solid face sheets and a metal foam core. The face sheets and the metal foam core material were an aerospace grade precipitation hardened 17-4 PH stainless steel with high strength and high toughness. The stiffness of the sandwich structure is increased by separating the two face sheets by a foam core. The resulting structure possesses a high stiffness while being lighter than a similar solid construction. Since the face sheets carry the applied bending loads, the sandwich architecture is a viable engineering concept. The material properties of 17-4 PH metal foam are reviewed briefly to describe the characteristics of the sandwich structure for a fan blade application. A vibration analysis for natural frequencies and P detailed stress analysis on the 17-4 PH sandwich foam blade design for different combinations of skin thickness and core volume %re presented with a comparison to a solid titanium blade.

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...

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

Development and evaluation of a sandwich ELISA for quantification of the 20S proteasome in human plasma

DEFF Research Database (Denmark)

Dutaud, Dominique; Aubry, Laurent; Henry, Laurent

2002-01-01

Because quantification of the 20S proteasome by functional activity measurements is difficult and inaccurate, we have developed an indirect sandwich enzyme-linked immunosorbent assays (ELISA) for quantification of the 20S proteasome in human plasma. This sandwich ELISA uses a combination...

Studies on the quality of duck meat sausages during refrigeration.

Science.gov (United States)

Naveen, Z; Naik, B R; Subramanyam, B V; Reddy, P M

2016-01-01

Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating

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.

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

Science.gov (United States)

Cooper, J D; Bird, S M

2002-01-01

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

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.

Experimental study on the seismic performance of new sandwich masonry walls

Science.gov (United States)

Xiao, Jianzhuang; Pu, Jie; Hu, Yongzhong

2013-03-01

Sandwich masonry walls are widely used as energy-saving panels since the interlayer between the outer leaves can act as an insulation layer. New types of sandwich walls are continually being introduced in research and applications, and due to their unique bond patterns, experimental studies have been performed to investigate their mechanical properties, especially with regard to their seismic performance. In this study, three new types of sandwich masonry wall have been designed, and cyclic lateral loading tests were carried out on five specimens. The results showed that the specimens failed mainly due to slippage along the bottom cracks or the development of diagonal cracks, and the failure patterns were considerably influenced by the aspect ratio. Analysis was undertaken on the seismic response of the new walls, which included ductility, stiffness degradation and energy dissipation capacity, and no obvious difference was observed between the seismic performance of the new walls and traditional walls. Comparisons were made between the experimental results and the calculated results of the shear capacity. It is concluded that the formulas in the two Chinese codes (GB 50011 and GB 50003) are suitable for the calculation of the shear capacity for the new types of walls, and the formula in GB 50011 tends to be more conservative.

Game meat authentication through rare earth elements fingerprinting.

Science.gov (United States)

Danezis, G P; Pappas, A C; Zoidis, E; Papadomichelakis, G; Hadjigeorgiou, I; Zhang, P; Brusic, V; Georgiou, C A

2017-10-23

Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. Copyright © 2017 Elsevier B.V. All rights reserved.

[The characteristics of RR-Lorenz plot in persistent atrial fibrillation patients complicating with escape beats and rhythm].

Science.gov (United States)

Pan, Yunping; Zhang, Fangfang; Liu, Ru; Jing, Yan; Shen, Jihong; Li, Zhongjian; Zhu, Huaijie

2014-06-01

To explore the characteristics of RR-Lorenz plot in persistent atrial fibrillation (AF) patients complicating with escape beats and rhythm though ambulatory electrocardiogram. The 24-hour ambulatory electrocardiogram of 291 persistent AF patients in second affiliated hospital of Zhengzhou university from July 2005 to April 2013 were retrospectively analyzed and the RR interval and the QRS wave were measured. Patients were divided into two groups according to the distribution of the RR-Lorenz point [AF without escape beats and rhythm group (Group A, n = 259) and AF with escape beats and rhythm group (Group B, n = 32)]. The characteristics of RR-Lorenz plot between the two groups were compared. (1) Fan-shaped RR-Lorenz plots were evidenced in Group A. (2)In Group B, 30 cases showed fan-shaped with L-shaped and a short dense rods along 45° line. The proportion of escape beats and rhythm was 0.28% (275/98 369) -14.06% (11 263/80 112) . The other 2 cases in group B showed no typical RR-Lorenz plots features. RR-Lorenz plot could help to quickly diagnose persistent AF complicating with escape beats and rhythm according to the typical RR-Lorenz plot characteristics in 24-hour ambulatory electrocardiogram.

Archetypal sandwich-structured CuO for high performance non-enzymatic sensing of glucose

Science.gov (United States)

Meher, Sumanta Kumar; Rao, G. Ranga

2013-02-01

In the quest to enhance the selectivity and sensitivity of novel structured metal oxides for electrochemical non-enzymatic sensing of glucose, we report here a green synthesis of unique sandwich-structured CuO on a large scale under microwave mediated homogeneous precipitation conditions. The physicochemical studies carried out by XRD and BET methods show that the monoclinic CuO formed via thermal decomposition of Cu2(OH)2CO3 possesses monomodal channel-type pores with largely improved surface area (~43 m2 g-1) and pore volume (0.163 cm3 g-1). The fascinating surface morphology and pore structure of CuO is formulated due to homogeneous crystallization and microwave induced self assembly during synthesis. The cyclic voltammetry and chronoamperometry studies show diffusion controlled glucose oxidation at ~0.6 V (vs. Ag/AgCl) with extremely high sensitivity of 5342.8 μA mM-1 cm-2 and respective detection limit and response time of ~1 μM and ~0.7 s, under a wide dynamic concentration range of glucose. The chronoamperometry measurements demonstrate that the sensitivity of CuO to glucose is unaffected by the absence of dissolved oxygen and presence of poisoning chloride ions in the reaction medium, which essentially implies high poison resistance activity of the sandwich-structured CuO. The sandwich-structured CuO also shows insignificant interference/significant selectivity to glucose, even in the presence of high concentrations of other sugars as well as reducing species. In addition, the sandwich-structured CuO shows excellent reproducibility (relative standard deviation of ~2.4% over ten identically fabricated electrodes) and outstanding long term stability (only ~1.3% loss in sensitivity over a period of one month) during non-enzymatic electrochemical sensing of glucose. The unique microstructure and suitable channel-type pore architecture provide structural stability and maximum accessible electroactive surface for unimpeded mobility of glucose as well as the

Residual Strength of In-plane Loaded Debonded Sandwich Panels

DEFF Research Database (Denmark)

Berggreen, Carl Christian; Simonsen, Bo Cerup

2005-01-01

This paper presents a FEM based numerical model for prediction of residual strength of damaged sandwich panels. As demonstrated, the model can predict the maximum load carrying capacity of real-life panels with debond damages, where the failure is governed by face-sheet buckling followed by debond...

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...

A HIGH-VELOCITY BULGE RR LYRAE VARIABLE ON A HALO-LIKE ORBIT

International Nuclear Information System (INIS)

Kunder, Andrea; Storm, J.; Rich, R. M.; Hawkins, K.; Poleski, R.; Johnson, C. I.; Shen, J.; Li, Z.-Y.; Cordero, M. J.; Nataf, D. M.; Bono, G.; Walker, A. R.; Koch, A.; De Propris, R.; Udalski, A.; Szymanski, M. K.; Soszynski, I.; Pietrzynski, G.; Ulaczyk, K.; Wyrzykowski, Ł.

2015-01-01

We report on the RR Lyrae variable star, MACHO 176.18833.411, located toward the Galactic bulge and observed within the data from the ongoing Bulge RR Lyrae Radial Velocity Assay, which has the unusual radial velocity of −372 ± 8 km s −1 and true space velocity of −482 ± 22 km s −1 relative to the Galactic rest frame. Located less than 1 kpc from the Galactic center and toward a field at (l, b) = (3, −2.5), this pulsating star has properties suggesting it belongs to the bulge RR Lyrae star population, yet a velocity indicating it is abnormal, at least with respect to bulge giants and red clump stars. We show that this star is most likely a halo interloper and therefore suggest that halo contamination is not insignificant when studying metal-poor stars found within the bulge area, even for stars within 1 kpc of the Galactic center. We discuss the possibility that MACHO 176.18833.411 is on the extreme edge of the bulge RR Lyrae radial velocity distribution, and also consider a more exotic scenario in which it is a runaway star moving through the Galaxy

Precast concrete sandwich panels subjected to impact loading

Science.gov (United States)

Runge, Matthew W.

Precast concrete sandwich panels are a relatively new product in the construction industry. The design of these panels incorporates properties that allow for great resilience against temperature fluctuation as well as the very rapid and precise construction of facilities. The concrete sandwich panels investigated in this study represent the second generation of an ongoing research and development project. This second generation of panels have been engineered to construct midsized commercial buildings up to three stories in height as well as residential dwellings. The panels consist of a double-tee structural wythe, a foam core and a fascia wythe, joined by shear connectors. Structures constructed from these panels may be subjected to extreme loading including the effects of seismic and blast loading in addition to wind. The aim of this work was to investigate the behaviour of this particular sandwich panel when subjected to structural impact events. The experimental program consisted of fourteen concrete sandwich panels, five of which were considered full-sized specimens (2700 mm X 1200mm X 270 mm) and nine half-sized specimens (2700mm X 600mm X 270 mm) The panels were subjected to impact loads from a pendulum impact hammer where the total energy applied to the panels was varied by changing the mass of the hammer. The applied loads, displacements, accelerations, and strains at the mid-span of the panel as well as the reaction point forces were monitored during the impact. The behaviour of the panels was determined primarily from the experimental results. The applied loads at low energy levels that caused little to no residual deflection as well as the applied loads at high energy levels that represent catastrophic events and thus caused immediate failure were determined from an impact on the structural and the fascia wythes. Applied loads at intermediate energy levels representing extreme events were also used to determine whether or not the panels could withstand

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 ...

The globular cluster ω Centauri and its RR Lyrae variables

International Nuclear Information System (INIS)

Dickens, R.J.

1989-07-01

The significance of some of the unusual characteristics of the globular cluster ωCentauri in various fundamental problems is explored. Interest is centred on the properties of the cluster RR Lyraes, and what they can contribute to studies of early cluster chemical enrichment, stellar pulsation, the distance scale, stellar evolution, stellar ages and the Oosterhoff period-shift problem. This article, which is intended to highlight problems and progress rather than give a comprehensive review, includes new results based on photometry of the RR Lyraes, red giants, subgiants, horizontal-branch and main sequence stars in the cluster. (author)

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.

Spectrophotometry of RR Telescopii

International Nuclear Information System (INIS)

Walker, A.R.

1977-01-01

The strongest emission lines in the nova-like variable RR Telescopii were measured during late 1974 using a spectrum scanner. The wavelength range 3350 to 7700 A was scanned with a resolution of 50 A. The results are compared with published spectrophotometry covering the period 1961 to 72, with the conclusion that few changes have taken place in the last 6 yr. No evidence was found that suggested the existence of a cool star, nor was there any indication of night-to-night changes in the emission line intensities. The spectrophotometry of the past 15 yr is consistent with an expanding shell, the emission from this shell being caused by high-energy radiation from an underlying star. (author)

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...

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.