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Sample records for vacuum packaged beef

  1. Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks.

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    Galvin, K; Lynch, A M; Kerry, J P; Morrissey, P A; Buckley, D J

    2000-05-01

    The effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged, cooked, refrigerated and frozen beef steaks, was investigated. Steers (Friesian×Charolais×Black Hereford) were fed diets providing 20 or 3000 mg α-tocopheryl acetate/head/day for 135 days prior to slaughter. α-Tocopherol concentrations in M. psoas major (PM) and M. longissimus dorsi (LD) were significantly (poxidation (monitored by measuring 7-ketocholesterol formation) increased during refrigerated and frozen storage in some, but not all, groups, and tended to be higher in PM than LD. Dietary vitamin E did not affect 7-ketocholesterol formation in LD, but significantly (pvitamin E improved oxidative stability in both muscles. The results show that dietary vitamin E supplementation inhibits cholesterol oxidation in vacuum packaged, cooked beef during refrigerated and frozen storage, but may be influenced by muscle type.

  2. Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

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    S. J. Hur

    2013-12-01

    Full Text Available Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP, CO2/N2 = 3:7 and samples were stored at 4°C for 21 days. The water-holding capacity (WHC was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days. We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

  3. Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

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    Hur, S. J.; Jin, S. K.; Park, J. H.; Jung, S. W.; Lyu, H. J.

    2013-01-01

    Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), CO2/N2 = 3:7) and samples were stored at 4°C for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP. PMID:25049769

  4. An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals.

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    Reid, R; Fanning, S; Whyte, P; Kerry, J; Bolton, D

    2017-02-01

    The aim of this study was to investigate if rapid slurry chilling would retard or prevent blown pack spoilage (BPS) of vacuum-packaged beef primals. Beef primals were inoculated with Clostridium estertheticum subspp. estertheticum (DSMZ 8809), C. estertheticum subspp. laramenise (DSMZ 14864) and C. gasigenes (DSMZ 12272), and vacuum-packaged with and without heat shrinkage (90°C for 3 s). These packs were then subjected to immediate chilling in an ice slurry or using conventional blast chilling systems and stored at 2°C for up to 100 days. The onset and progress of BPS was monitored using the following scale; 0-no gas bubbles in drip; 1-gas bubbles in drip; 2-loss of vacuum; 3-'blown'; 4-presence of sufficient gas inside the packs to produce pack distension and 5-tightly stretched, 'overblown' packs/packs leaking. Rapid slurry chilling (as compared to conventional chilling) did not significantly affect (P > 0.05) the time to the onset or progress of BPS. It was therefore concluded that rapid chilling of vacuum-packaged beef primals, using an ice slurry system, may not be used as a control intervention to prevent or retard blown pack spoilage. This study adds to our growing understanding of blown pack spoilage of vacuum-packaged beef primals and suggests that rapid chilling of vacuum-packaged beef primals is not a control option for the beef industry. The results suggest that neither eliminating the heat shrinkage step nor rapid chilling of vacuum-packaged beef retard the time to blown pack spoilage. © 2016 The Society for Applied Microbiology.

  5. Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic

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    Johnson K. Mwove

    2017-04-01

    Full Text Available Research has shown that gum arabic from Acacia senegal var. kerensis can be used in beef rounds, at a level of 2.5% of the formulated product weight, as a binder and texture modifier. However, the effect of gum arabic addition on the microbial quality and shelf life of the resulting meat product has not yet been reported. Thus, the objective of this work was to study the microbial quality of beef rounds containing 2.5% gum arabic and to study shelf life based on the growth parameters of Total Viable Counts (TVC and Lactic Acid Bacteria (LAB. Beef round samples were injected at 30% with curing brines containing gum arabic and cooked through boiling. The growth kinetics of LAB and TVC were studied for vacuum packaged sliced beef round samples stored at 7 oC and 15 oC for a period of 21 days. Baranyi and modified Gompertz models were used to fit the LAB and TVC data obtained using DMFit. Results of microbial analysis indicated that coliforms, yeasts and molds as well as pathogenic bacteria; Salmonella, Escherichia coli, and Staphylococcus aureus, were below detection limit. In addition, TVC and LAB were found to be 1.87 ± 1.09 and 1.25 ± 0.75 Log 10 CFU g-1, respectively. The results of accuracy analysis showed that both the Baranyi and modified Gompertz models were adequate in representing the bacterial growth in beef rounds injected with curing brines containing gum arabic. The predicted shelf life was found to be between 84.3 – 88.1 h and 158.0 – 173.1 h at 15 oC and 7 oC, respectively.

  6. Study of the combined effect of spices and marination on beef meat vacuum packaged

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    DANIELA ISTRATI

    2011-12-01

    Full Text Available Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris, marjoram (Majorana hortensis, garlic (Allium sativum and horseradish (Armoracia rusticana. Control samples were represented by raw meat without marination treatment but stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at refrigeration temperature of 4°C for 12 days. The influence of the combined effect of spices and marination on beef stability was evaluated by monitoring pH evolution, degree of lipid oxidation and by microbiological analysis. For control samples, a mean increase of 0.47 log CFU/g of total mesophilic aerobic bacteria was observed during the 48 h of storage, but for the samples marinated with the addition of spices was observed a decrease of 0.57 log CFU/g. The growth of LAB in control samples was generally limited and did not exceed 5 log CFU/g. During storage at 4°C, marination with the addition in the base marinade (wine, honey, garlic, pepper and salt of thyme, marjoram and horseradish separately inhibited the growth of LAB while marination with the addition in the base marinade of thyme, marjoram and horseradish together resulted in significantly lower levels of LAB. All marination treatments resulted in significantly lower TBA and POV values at the end of storage compared to the control. Marination with dry red wine, lime-tree honey, thyme marjoram, garlic, and horseradish can evidently control total mesophilic aerobic bacteria, lactic acid bacteria and oxidation of beef meat.

  7. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.

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    Lynch, M P; Kerry, J P; Buckley, D J; Faustman, C; Morrissey, P A

    1999-05-01

    The effects of dietary vitamin E supplementation on tissue α-tocopherol (α-Toc) levels and on the susceptibility of fresh, frozen and vacuum-packaged beef to lipid oxidation and colour deterioration were investigated. Friesian cattle were fed diets containing 20 (basal, n=5) or 2000 (supplemented, n=5) IU (α-tocopheryl acetate/kg feed/day for approximately 50 days prior to slaughter. α-Toc levels were higher (pM. longissimus dorsi (LD)>M. gluteus medius (GM) (pGM>LD (poxidative stability than meat from the basal group after 7 days retail display at 4°C (p<0.05). Thus, dietary (α-Toc supplementation appeared to retard metmyoglobin and TBARS formation in LD, GM and PM and increased the colour shelf life of these muscles.

  8. Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties.

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    Kudra, Li L; Sebranek, Joseph G; Dickson, James S; Mendonca, Aubrey F; Larson, Elaine M; Jackson-Davis, Armitra L; Lu, Zheng

    2011-12-01

    The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO(2) MAP (99.6% CO(2) plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D(10)-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO(2) MAP appeared to be more effective after temperature abuse.

  9. Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated, vacuum-packaged beef.

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    Brightwell, Gale; Clemens, Robyn; Adam, Katharine; Urlich, Shelley; Boerema, Jackie

    2009-05-01

    The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each culture independent method showed Carnobacterium spp. to predominate on both POAA treated and untreated meat. However, 16S rDNA gene analysis also detected the presence of psychrotolerant Clostridium spp. in the POAA-treated beef. Culture-dependent analysis did not distinguish Carnobacterium spp. from Lactobacilli. Although culture-dependent analysis showed an increase in the ratio of Enterobacteriaceae to lactic acid bacteria from weeks 6-18 in the POAA treated compared with the untreated meat, the numbers of Enterobacteriaceae were significantly less on POAA treated than on untreated meat. The combination of data collected by culture-dependent and independent techniques provided the most robust approach for elucidating the efficacy of chemical sanitization of chilled vacuum-packaged beef. If conventional cultivation is used for monitoring bacterial spoilage of vacuum-packaged chilled meats it is recommended that culture methods specific for Carnobacterium and Clostridium spp. should be included in order to provide a more complete indication of microbial diversity.

  10. Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat

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    C. Elia

    2011-03-01

    Full Text Available Beef meat colour is an important appearance factor for consumers preference. The bright red colour of bloomed fresh meat increases its desirability and leads to a reduction of economic losses due to discolouration. Visible colour changes occur in the muscle surface in relation to amount and redox state of (deoxymyoglobin. Exposure to air allows its progressively oxygenation and oxidation in the bright red oxymyoglobin and/or in metmyoglobin which confers a dark red colour to meat (Feldhusen et al., 1995....

  11. Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees C.

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    Ingham, Steven C; Searls, Gina; Mohanan, Sunish; Buege, Dennis R

    2006-09-01

    In the manufacture of beef jerky, a thermal lethality step is followed by drying to prevent growth of pathogenic bacterial postprocessing contaminants on the finished product. Recent guidelines from the U.S. Department of Agriculture have raised the question of the maximum water activity (a(w)) in jerky products that will inhibit growth of pathogenic bacteria. The survival of the potential postprocessing contaminants Staphylococcus aureus and Listeria monocytogenes was evaluated on 15 vacuum-packaged beef jerky and related products with a(w) values ranging from 0.47 to 0.87, just below the 0.88 limit reported for anaerobic growth of S. aureus. Small individual product pieces were inoculated on the outer surface with five strains each of S. aureus and L. monocytogenes, repackaged under vacuum, and stored at room temperature (21 degrees C) for 4 weeks. Pathogen numbers were determined before storage and after 1 and 4 weeks. None of the 15 jerky products supported growth of either pathogen. Counts of S. aureus fell by 0.2 to 1.8 log CFU after 1 week of storage and by 0.6 to 5.3 log CFU after 4 weeks of storage. Numbers of L. monocytogenes fell by 0.6 to 4.7 log CFU and by 2.3 to 5.6 log CFU after 1 and 4 weeks of storage, respectively. Although factors other than a(w) may have some effect on pathogen survival, the results of the present study clearly support drying beef jerky to an a(w) of < or = 0.87 to ensure that bacterial pathogens cannot grow on vacuum-packaged product stored at room temperature.

  12. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2.

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    Djenane, Djamel; Beltrán, José Antonio; Camo, Javier; Roncalés, Pedro

    2016-12-01

    Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

  13. Effects of temperature and pH on the growth of bacteria isolated from blown packs of vacuum-packaged beef.

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    Yang, Xianqin; Gill, Colin O; Balamurugan, Sampathkumar

    2009-11-01

    Bacteria recovered from the microflora of blown packs of vacuum-packaged beef were identified as Leuconostoc mesenteroides, Lactococcus lactis, Carnobacterium maltaromaticum, and Clostridium estertheticum, with L. mesenteroides predominant. Isolates of these lactic acid bacteria all grew in peptone yeast extract glucose starch broth (PYGSB) at temperatures between -2 and 30 degrees C but generally grew more slowly and over a more restricted temperature range in meat juice medium (MJM). A C. estertheticum isolate and the type strain of C. estertheticum subsp. estertheticum (ATCC 51377) both grew in PYGSB and MJM at similar rates at temperatures between -2 and 17 degrees C and grew at 20 degrees C in MJM but not in PYGSB. Square root models of the variation of the growth rate with temperature indicated that the C. maltaromaticum isolate and the C. estertheticum strains grew at similar rates that were faster than those of the other isolates at temperatures between -2 and 0 degrees C. The L. mesenteroides and L. lactis isolates grew in PYGSB at pH 5.0, but the C. maltaromaticum isolate and both strains of C. estertheticum did not grow in PYGSB at pH vacuum-packaged beef but that C. estertheticum will likely be inhibited by a falling pH and so may be only a minor part of the spoilage microflora when maximum numbers are attained.

  14. Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review

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    Maria Lucila Hernández-Macedo

    2011-03-01

    Full Text Available Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.

  15. Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals.

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    Clarke, David; Tyuftin, Andrey A; Cruz-Romero, Malco C; Bolton, Declan; Fanning, Seamus; Pankaj, Shashi K; Bueno-Ferrer, Carmen; Cullen, Patrick J; Kerry, Joe P

    2017-04-01

    Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4 °C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p < 0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  16. Numbers of coliforms, Escherichia coli, F-RNA phage, rotavirus, bovine enteric calicivirus and presence of non-O157 STEC on commercial vacuum packaged beef.

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    Jones, T H; Nattress, F M; Dilts, B; Olsen, D; Muehlhauser, V

    2014-09-01

    The numbers of coliforms, Escherichia coli, F-RNA coliphages, bovine enteric calicivirus (BEC) and rotavirus (RV) and presence of non-O157 shiga toxigenic E. coli (STEC) were determined on commercial vacuum packaged beef subprimals at the retail level from swabs obtained from the entire surfaces of 150 cuts that originated from federally and provincially registered plants. The prevalence and log mean numbers of E. coli were higher in provincially registered plants than in federally registered plants; 64% vs 20%, respectively, and -0.3 vs -1.22 log cfu/100 cm(2), respectively. In contrast, the prevalence and mean log numbers of F-RNA coliphages were lower for the provincially registered plants than for the federally registered plants; 31% vs 68% and -0.86 vs -0.13 log cfu/100 cm(2), respectively. One E. coli sample tested positive for stx2 and eae. F-RNA coliphages associated with human origin (GII/GIII) were detected in 12% and 30% of samples that originated from provincially and federally registered plants, respectively. RV RNA was detected in 4% of samples while BEC RNA was not detected. Although the infectivity of RV is unknown, the presence of viable F-RNA coliphages suggests that consumers could potentially be at risk when consuming undercooked meat that is contaminated with RV. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

  17. Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks.

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    Lobaton-Sulabo, April Shayne S; Axman, Tyler J; Getty, Kelly J K; Boyle, Elizabeth A E; Harper, Nigel M; Uppal, Kamaldeep K; Barry, Bruce; Higgins, James J

    2011-02-01

    To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5 °C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm(2) reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had 2 log CFU/cm(2), except for NFOS (1.22-log CFU/cm(2) reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm(2) L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm(2) mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5 °C storage. Copyright ©, International Association for Food Protection

  18. Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days.

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    Łopacka, Joanna; Półtorak, Andrzej; Wierzbicka, Agnieszka

    2016-09-01

    The physicochemical properties of M. longissimus lumborum steaks over 12days of storage at 2°C, and under three packaging conditions, were investigated: vacuum skin packaging (VSP); modified atmosphere packaging (MAP), and their combination with semi-permeable inner VSP film (VSP-MAP). Standard gas composition (80% O2/20% CO2) was used for MAP and VSP-MAP packaging. CIE L*a*b* color parameters of VSP-MAP samples were similar to those kept in MAP and significantly higher to those stored in VSP. Myoglobin oxidation was more evident in VSP-MAP and MAP samples than in VSP indicating increased oxidation processes. However, storage in MAP resulted in greater lipid oxidation compared both to VSP and VSP-MAP. No differences between treatments were observed in terms of Warner-Bratzler shear force values and drip loss. In general, these results suggest that the combination of VSP and MAP methods may be an efficient way to reduce negative quality changes typical for both systems used separately. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Vacuum maintenance in hermetically sealed MEMs packages

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    Corazza, Alessio; Kullberg, Richard C.

    1998-09-01

    Packages for many high sensitivity MEM devices (Micro- Electro-Mechanical devices) such as accelerometers need to operate in a vacuum in order to obtain their full performance. This vacuum is destroyed by the outgassing of species such as hydrogen and water vapor from the surfaces of the package exposed to this vacuum. To control this outgassing a getter is needed. MEM packages are too small to accommodate traditional sintered porous getters. A solution has been developed using a high porosity thick film getter material. The getter consists of a highly porous, mechanically stable, getter coating on a metal substrate. This getter reacts with active gases such as water vapor, hydrogen, oxygen, nitrogen, and carbon monoxide that outgas from the inner surfaces of the package. The physical characteristics and performance of this material will be demonstrated per ASTM sorption testing. The results of this testing will be used to demonstrate the potential for vacuum performance in a real world MEM package.

  20. The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality

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    Brilliana, I. N.; Manuhara, G. J.; Utami, R.; Khasanah, L. U.

    2017-04-01

    Ground beef has a short shelf life because it is susceptible to damage due to microbial contamination and lipid oxidation. So some sort of preservation method such as refrigerated storage, vacuum packaging or natural preservative addition is needed to extend the shelf life of ground beef. A natural preservative that can be used as a food preservative is the cinnamon bark (Cinnamomum burmanii) essential oil microcapsules. The aim of the research was to determine the influence of a cinnamon bark essential oil microcapsules (0%;0.5% and 1% w/w of the ground beef) on the Total Plate Count (TPC), Thiobarbituric Acid (TBA), pH and color of ground beef during refrigerated storage (4±1°C). The result showed that cinnamon bark essential oil microcapsules affected the TPC, TBA, pH and color of ground beef. The addition of the cinnamon bark essential oil microcapsules on ground beef can inhibit microbial growth, inhibit lipid oxidation, inhibit discoloration and lowering pH of fresh ground beef during refrigerated storage compared to the control sample. The higher of the microcapsules were added, the higher the inhibition of microbial growth, lipid oxidation and discoloration of ground beef, indicating better preservation effects.

  1. chemical and organoleptic parameters of packaged beef

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    SH Hanifian

    2011-05-01

    Full Text Available Effect of citric, acetic and propionic acids' spray, on some microbial, chemical and organoleptic properties of packaged fresh chilled beef was studied. Chuck portion of bull's meat was treated with 1% sterile solutions of each of citric, acetic and propionic acids prior to packaging. Meat samples were kept at 4°C and with 2-day intervals were examined periodically for microbial (aerobic mesophillic count, coliform count, psychrotrphic count and anaerobic count, chemical (pH and TVN and organoleptic (drip, color and odor properties. The experiment was performed with 20 repetitions. Results showed that the difference between untreated and citric-acid-treated samples was insignificant (P>0.05 from microbial and chemical viewpoints; meanwhile this difference was highly significant between untreated and acetic and also propionic-acid-treated samples (P0.01. With respect to microbial and chemical properties of meat samples, it is possible to keep untreated samples for 4-days period, meanwhile this period for citric-acid-treated was 5 and for lactic-acid and propionic-acetic-treated samples were 7 days. Results also showed that the organoleptic properties of untreated and treated samples were insignificant (P>0.01. Therefore, it is possible to use 1% concentration of such organic acids in order to increase the storage time of beef without causing undesirable effects on organoleptic properties.

  2. Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle Beef Loin during Chill Storage

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    Sun Moon Kang

    2014-09-01

    Full Text Available The effects of various packaging systems, vacuum packaging (VACP, medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP, MOMAP combined with vacuum skin packaging (VSP-MOMAP, high oxygen-MAP (80% O2/20% CO2/0% N2, HOMAP, and HOMAP combined with VSP (VSP-HOMAP, on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle beef loin were investigated at 4°C for 14 d. Higher (p<0.05 superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS was significantly (p<0.05 retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05 in VSP-MOMAP beef than in HOMAP beef. Red color (a* was kept higher (p<0.05 in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

  3. Prevalence and genetic diversity of Listeria monocytogenes in vacuum-packaged ready-to-eat meat products at retail markets in Latvia.

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    Bĕrziņs, Aivars; Terentjeva, Margarita; Korkeala, Hannu

    2009-06-01

    Nine groups of different retail ready-to-eat vacuum-packaged meat products from 10 Baltic meat processing plants were analyzed for presence and numbers of Listeria monocytogenes at the end of shelf life. A total of 38 (18%) of 211 samples tested positive for L. monocytogenes serotype 1/2a (88%) or 1/2c (12%). The prevalence of L. monocytogenes in cold-smoked, sliced, vacuum-packaged beef and pork products (42%) was significantly higher than in cooked, sliced, vacuum-packaged meat products (0.8%) (P smoked, sliced, vacuum-packaged beef products. Identical pulsed-field gel electrophoresis types were recovered from different production lots of cold-smoked vacuum-packaged beef and pork products produced by the same meat processing plant, demonstrating L. monocytogenes contamination as a recurrent problem within one meat processing plant.

  4. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres.

    Science.gov (United States)

    Jääskeläinen, Elina; Hultman, Jenni; Parshintsev, Jevgeni; Riekkola, Marja-Liisa; Björkroth, Johanna

    2016-04-16

    Research into microbial community development and metabolism is essential to understand meat spoilage. Recent years have seen the emergence of powerful molecular techniques that are being used alongside conventional microbiology approaches. This enables more accurate studies on meat spoilage. The aim of this study was to investigate the influence of packaging (under vacuum and in high oxygen atmosphere) on the development of microbial communities and metabolic activities at 6 °C by using culture-dependent (cultivation, ribotyping) and culture-independent (amplicon sequencing) methods. At the beginning of shelf life, the microbial community mostly consisted of Carnobacterium and Lactobacillus. After two weeks of storage, Lactococcus and Lactobacillus were the dominant genera under vacuum and Leuconostoc in high oxygen meat packages. This indicates that oxygen favoured the genus Leuconostoc comprising only heterofermentative species and hence potential producers of undesirable compounds. Also the number of volatile compounds, such as diacetyl, 1-octen-3-ol and hexanoic acids, was higher in high oxygen packages than under vacuum packages. The beef in high oxygen atmosphere packaging was detected as spoiled in sensory evaluation over 10 days earlier than beef under vacuum packaging. Leuconostoc gelidum, Lactococcus piscium, Lactobacillus sakei and Lactobacillus algidus were the most common species of bacteria. The results obtained from identification of the isolates using ribotyping and amplicon sequencing correlated, except for L. algidus, which was detected in both types of packaging by amplicon sequencing, but only in vacuum packaged samples using the culture-based technique. This indicates that L. algidus grew, but was not cultivable in high oxygen beef using the Nordic Committee on Food Analysis standard method. Copyright © 2016 Elsevier B.V. All rights reserved.

  5. PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND

    Directory of Open Access Journals (Sweden)

    Alexander Stoyanov Staykov

    2016-06-01

    Full Text Available Keeping the quality and prolongation the shelf-life of stored at 0  0.5ºC packed under vacuum or modified (80%О2/20%СО2 atmosphere beef m. semimembranosus sprayed with 0.02% solution, containing 10 g.l-1 dihydroquercetin from Siberian larch (Larix sibirica Ledeb, 5 g.l-1 rosemary (Rosmarinus officinalis extract and 1 g.l-1 L-ascorbic acid was studied. The experiments were carried out with five samples: control - air packaged; vacuum packaged; vacuum packaged and treated with 0.02% ternary antioxidant blend; packaged under modified atmosphere (80%O2/20%CO2; and packaged under rich in oxygen modified atmosphere, after spaying with 0.02% ternary antioxidant blend. Samples were stored 28 days (to 32 d post mortem at 0  0.5ºC. The pre-treatment of beef with ternary antioxidant blend preserve the sensory scores and colour properties of beef, and inhibited total microbial growth, and development of Brochothrix termosphacta and pathogens to the end of storage (28 d at 0  0.5ºC, was found. The pre-treatment of beef with ternary antioxidant blend was not main factors which can affect the pH and free amino nitrogen changes in fresh beef. The pre-treatment of beef with 0.02% ternary antioxidant blend may be successfully used for preserving the quality and prolonging the shelf-life of beef m. semimembranosus packed under modified (80%О2/20%СО2 atmosphere. The shelf-life can extend with 75% compared to air packed meat, and with 7 days against only vacuum- or modified atmosphere packed beef.

  6. Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage

    Science.gov (United States)

    Kang, Sun Moon; Kang, Geunho; Seong, Pil-Nam; Park, Beomyoung; Cho, Soohyun

    2014-01-01

    The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% O2/20% CO2/0% N2, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at 4°C for 14 d. Higher (ppackaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage. PMID:25178378

  7. Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres.

    Science.gov (United States)

    Picouet, P A; Fernandez, A; Realini, C E; Lloret, E

    2014-01-01

    A masterbatch of polyamide 6 (PA6) containing dispersed nanoclays, was used to fabricate a novel multilayer film for vacuum packed meat. Performance of the nanocomposite was compared to a control PA6 multilayer and a high barrier commercial film. Addition of nanoclays improved oxygen barrier properties, UV-blocking capability and stiffness. Beef loins were vacuum-aged using the three films for 0 7, 14 and 21 days at 2°C. After each ageing time, beef steaks were packaged in commercial trays and high oxygen atmosphere and stored at 4°C for 9 days. Beef quality parameters and gas content were studied during display time in MAP (1, 3, 6 and 9 d). Beef quality parameters were not influenced by the packaging materials used during ageing and the performance of nanocomposites was comparable to high barrier films. Ageing had a positive impact on the stabilization of redness up to day 6 in MAP. Thereafter, oxymyoglobin content and oxidation levels were negatively influenced by ageing. © 2013.

  8. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

    Science.gov (United States)

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo

    2015-01-01

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. PMID:26546424

  9. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage.

    Science.gov (United States)

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo; Cocolin, Luca

    2015-11-06

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

  10. Type of packaging affects the colour stability of vitamin E enriched beef.

    Science.gov (United States)

    Nassu, Renata T; Uttaro, Bethany; Aalhus, Jennifer L; Zawadski, Sophie; Juárez, Manuel; Dugan, Michael E R

    2012-12-01

    Colour stability is a very important parameter for meat retail display, as appearance of the product is the deciding factor for consumers at time of purchase. This study investigated the possibility of extending appearance shelf-life through the combined use of packaging method (overwrapping - OVER, modified atmosphere - MAP, vacuum skin packaging - VSP and a combination of modified atmosphere and vacuum skin packaging - MAPVSP) and antioxidants (vitamin E enriched beef). Retail attributes (appearance, lean colour, % surface discolouration), as well as colour space analysis of images for red, green and blue parameters were measured over 18days. MAPVSP provided the most desirable retail appearance during the first 4days of retail display, while VSP-HB had the best colour stability. Overall, packaging type was more influential than α-tocopherol levels on meat colour stability, although α-tocopherol levels (>4μgg(-1) meat) had a protective effect when using high oxygen packaging methods. Crown Copyright © 2012. Published by Elsevier Ltd. All rights reserved.

  11. Effects of soy sauce and packaging method on volatile compounds and lipid oxidation of cooked irradiated beef patties

    Science.gov (United States)

    Kim, Hyun-Wook; Lee, Soo-Yeon; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Choong-Hee; Choi, Yun-Sang; Lee, Ju-Woon; Kim, Cheon-Jei

    2014-10-01

    The objective of this study is to determine the effect of soy sauce on volatile compounds and lipid oxidation of cooked irradiated beef patties. Sulfur-containing volatile components, which are produced by irradiation, were not found in all treatments. Volatile components derived from soy sauce, such as 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol and 2-methyl-1-butanol, were detected in beef patties containing soy sauce regardless of irradiation and packaging method. Volatile aldehydes, including hexanal, significantly decreased the irradiated beef patty prepared with soy sauce compared to those of irradiated beef patty made with NaCl at 1 day and 5 days after irradiation. In addition, combined use of vacuum packaging and soy sauce treatments could inhibit the formation of volatile compounds and 2-thiobarbituric acid reactive substances during chilled storage. Therefore, the use of soy sauce in cooked and irradiated beef could reduce the production of volatile components associated with the irradiation-induced off-flavor and lipid oxidation.

  12. Evaluation of the effectiveness of non-irradiated and chlorine-free packaging for fresh beef preservation.

    Science.gov (United States)

    Rodrigues, José B M; Sarantópoulos, Claire I G L; Bromberg, Renata; Andrade, Juliana C; Brunelli, Kleber; Miyagusku, Luciana; Marquezini, Miriam G; Yamada, Eunice A

    2017-03-01

    This study evaluates the potential of using non-irradiated barrier-shrink bags containing ethylene-vinyl alcohol copolymer (EVOH), polyamide (PA) and ethylene ionomer in their structures to preserve vacuum-packaged fresh beef as an alternative to traditional gamma-ray cross-linked bags containing polyvinylidene chloride (PVDC). Boneless beef rib eye roll cuts were vacuum-packed in an industrial processing plant using EVOH 44% mol, EVOH 32% mol and a control PVDC barrier shrink bags. The cuts were evaluated during storage at 0.5°C. The EVOH films presented similar performance compared to control PVDC barrier shrink bags related to bacteria growth and purge loss. Packages with EVOH 32% mol film presented better performance than control bag with respect to the meat sensorial attributes, including fewer bubbles and better adhesion. EVOH 44% mol bags presented the highest rate of colour loss. The EVOH 32% mol non-irradiated and chlorine-free film is as effective for the preservation of fresh beef as traditional PVDC-irradiated shrink bags. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Design package for vacuum wand for fuel retrieval system

    Energy Technology Data Exchange (ETDEWEB)

    ROACH, H.L.

    1999-07-28

    This is a design package that contains the details for the design, fabrication, and testing of a vacuum wand that will pick up sludge and corrosion products generated during fuel assembly handling operations at K-Basin. This document contains requirements, development design information, design calculations, tests, and test reports.

  14. Vacuum Packaging of MEMS With Multiple Internal Seal Rings

    Science.gov (United States)

    Hayworth, Ken; Yee, Karl; Shcheglov, Kirill; Bae, Youngsam; Wiberg, Dean; Peay, Chris; Challoner, Anthony

    2008-01-01

    A proposed method of design and fabrication of vacuum-packaged microelectromechanical systems (MEMS) and of individual microelectromechanical devices involves the use of multiple internal seal rings (MISRs) in conjunction with vias (through holes plated with metal for electrical contacts). The proposed method is compatible with mass production in a wafer-level fabrication process, in which the dozens of MEMS or individual microelectromechanical devices on a typical wafer are simultaneously vacuum packaged by bonding a capping wafer before the devices are singulated (cut apart by use of a dicing saw). In addition to being compatible with mass production, the proposed method would eliminate the need for some complex and expensive production steps and would yield more reliable vacuum seals. Conventionally, each MEMS or individual microelectromechanical device is fabricated as one of many identical units on a device wafer. Vacuum packaging is accomplished by bonding the device wafer to a capping wafer with metal seal rings (one ring surrounding each unit) that have been formed on the capping wafer. The electrical leads of each unit are laid out on what would otherwise be a flat surface of the device wafer, against which the seal ring is to be pressed for sealing. The resulting pattern of metal lines and their insulating oxide coverings presents a very rough and uneven surface, upon which it is difficult to pattern the sealing metal. Consequently, the seal is prone to leakage unless additional costly and complex planarization steps are performed before patterning the seal ring and bonding the wafers.

  15. Wafer-Level Vacuum Packaging of Smart Sensors

    Directory of Open Access Journals (Sweden)

    Allan Hilton

    2016-10-01

    Full Text Available The reach and impact of the Internet of Things will depend on the availability of low-cost, smart sensors—“low cost” for ubiquitous presence, and “smart” for connectivity and autonomy. By using wafer-level processes not only for the smart sensor fabrication and integration, but also for packaging, we can further greatly reduce the cost of sensor components and systems as well as further decrease their size and weight. This paper reviews the state-of-the-art in the wafer-level vacuum packaging technology of smart sensors. We describe the processes needed to create the wafer-scale vacuum microchambers, focusing on approaches that involve metal seals and that are compatible with the thermal budget of complementary metal-oxide semiconductor (CMOS integrated circuits. We review choices of seal materials and structures that are available to a device designer, and present techniques used for the fabrication of metal seals on device and window wafers. We also analyze the deposition and activation of thin film getters needed to maintain vacuum in the ultra-small chambers, and the wafer-to-wafer bonding processes that form the hermetic seal. We discuss inherent trade-offs and challenges of each seal material set and the corresponding bonding processes. Finally, we identify areas for further research that could help broaden implementations of the wafer-level vacuum packaging technology.

  16. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat.

    Science.gov (United States)

    Sirocchi, Veronica; Devlieghere, Frank; Peelman, Nanou; Sagratini, Gianni; Maggi, Filippo; Vittori, Sauro; Ragaert, Peter

    2017-04-15

    Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere

    Directory of Open Access Journals (Sweden)

    Francesca Piras

    2013-10-01

    Full Text Available The shelf-life of Halal fresh cut and minced beef meat, packaged under modified atmosphere (MAP was evaluated. The microbial profile of the carcasses intended for cutting and mincing was investigated by detecting spoilage and pathogenic bacteria. Samples of diced meat (DM, marrowbones (MB, steaks (S and minced meat (MM were packaged in MAP (66.0% O2, 25.0% CO2 and 9.0% N2 and stored at +2 and +8°C. At 0, 7 and 14 days, gas composition of headspace was measured. Moreover, in all the samples colony count at 30°C, Enterobacteriaceae, lactic acid bacteria (LAB and Pseudomonas spp. were determined. The carcasses contamination was in compliance with the criteria fixed by EC Reg. 2073/2005. Gas composition of the headspace changed significantly during the storage, mainly at +8°C, where a significant decrease of O2 (until 0.1-0.6% and an increase of CO2 (until 81.0-89.0% were recorded. This could be related to the level of LAB and Pseudomonas spp. Less significant changes were observed at +2°C. At 7 days of storage colony count, mean values were higher than >107 CFU/g in the samples at +8°C, and also at 14 days at +2°C, presumably due to the high levels of Pseudomonas spp., that was dominant at the end of the test. Overall, the microbial mean counts were higher than those detected in similar products packaged under vacuum. In order to extend the shelf-life of the fresh meat and meat preparations, differentiated gas mixtures, and particularly a higher percentage of CO2, could be employed.

  18. Minimising protein oxidation in retail-packed minced beef using three-gas MA-packaging

    DEFF Research Database (Denmark)

    Spanos, Dimitrios; Baussa Cano, Laura; Baron, Caroline P.

    Minced beef is usually packed in high oxygen modified atmosphere packaging (MAP) with a gas mixture consisting of 70-80% oxygen (O2) and 20-30% carbon dioxide (CO2). Unfortunately, this results in rubbery and less juicy beef patties with a more rancid flavour compared with fresh or nonoxygen pack....... However, this was not sensorially detectable in the first five days of storage. To maintain shelf life, packaging in 50% O2 + 40% CO2 + 10% N2 or 80% O2 + 20% CO2 is preferable, although this gas mixture will not prevent lipid or protein oxidation in the meat.......Minced beef is usually packed in high oxygen modified atmosphere packaging (MAP) with a gas mixture consisting of 70-80% oxygen (O2) and 20-30% carbon dioxide (CO2). Unfortunately, this results in rubbery and less juicy beef patties with a more rancid flavour compared with fresh or nonoxygen packed...... beef. To establish whether three-gas MAP (O2, CO2 and N2), instead of two-gas MAP (O2 and CO2), would affect sensory attributes, shelf life, protein and lipid oxidation, minced beef was packed in MAP with either 40%, 50% or 80% O2 and 20% or 40% CO2 with N2 as filler gas. When comparing traditional MA...

  19. The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

    Directory of Open Access Journals (Sweden)

    Aris Sri Widati

    2012-04-01

    Full Text Available The objective of the study was to evaluate the influences of aging period, freezing temperature and packaging material on the frozen beef chemical quality. The material of the study was 2-3 years old Ongole grade beef of the Longissimus dorsi part,  and was then classified into 3 treat­ments, namely A (aging periode; 0, 12 and 24 hours, B (freezing temperature; -10°C and -20°C and C (packaging material; aluminum foil (Al, polyprophylene (PP, poly­ethylene (PE and without packaging material. The ob­served variables were water content, crude protein, fat, ash content. The data were analyzed by the Completely Randomized Design (CRD in the Factorial (3x2x4 pattern. The results indicated that the aging periode de­creased the water content, and ash content significantly (P<0.05, and decreased the crude protein but increased the fat content insignificantly. The lower freezing temperature prevented the decreases of the water content, and ash content significantly (P<0.05, but prevented the decrease of crude protein, fat content insignificantly. The packaging material could prevent the decreases of water content, ash content sig­nificantly (P<0.05, but prevent the decreases of protein, and fat content insignificantly. A significant interaction (P<0.05 occured between the freezing temperature and packaging material factors on ash content of the frozen beef. The conclusion was the frozen beef without aging has a high of water content, protein, and ash, but has a low fat content.Temperature at -200C and using aluminium foil packaging can prevent decreasing quality of frozen beef. Keywords : Aging period, freezing temperature,  packaging material

  20. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.

    Science.gov (United States)

    Lavieri, N; Williams, S K

    2014-08-01

    This study evaluated effects of modified atmosphere (MAP, 0.4% carbon monoxide [CO], 30% carbon dioxide, and 69.6% nitrogen), vacuum (VP) and polyvinyl chloride (PVC) packaging systems and fat levels (10, 20 and 30% fat) on ground beef stored at 4 ± 1°C for 25 days for microbiology, sensory, pH, thiobarbituric acid reactive substances (TBARS), objective color, headspace and residual CO. As storage time increased, pH decreased (Pbacteria counts increased, panelists detected color and off-odor deterioration in all systems. The CO treatment had no effect on maintaining the carboxymyoglobin "cherry red" fresh meat color during meat spoilage. Published by Elsevier Ltd.

  1. Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures.

    Science.gov (United States)

    Parks, A R Hoyle; Brashears, M M; Woerner, W D; Martin, J N; Thompson, L D; Brooks, J C

    2012-06-01

    Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural antioxidant, to ground beef has been shown to increase shelf life and is commonly used in modified-atmosphere packaged (MAP) ground beef. This study evaluated the effects of LAB and RO treatment on the shelf life and stability of MAP ground beef displayed at abusive (10°C) temperatures for 36 h. Subjective and objective sensory analyses were conducted to determine spoilage endpoints. Trained and consumer panel responses and Hunter lightness (L*), redness (a*), and yellowness (b*) values were not affected (P = 0.62, 0.66, 0.45) by LAB addition, although RO inclusion improved (P < 0.05) lean color. Ground beef with LAB and RO had significantly less (P < 0.0001) thiobarbituric acid reactive substance values than control ground beef, indicating decreased lipid oxidation. Additionally, RO inclusion reduced (P < 0.0001) off odors, as determined by trained and consumer odor panelists. Overall, the addition of LAB did not negatively affect beef color, odor, or oxidative rancidity, suggesting that LAB can be added to ground beef in MAP packaging as a processing intervention without detrimentally affecting shelf life or stability.

  2. Redesigning the continuous vacuum sealer packaging machine to improve the processing speed

    Science.gov (United States)

    Belo, J. B.; Widyanto, S. A.; Jamari, J.

    2017-01-01

    Vacuum sealer as a product packaging tool of food products to be able to vacuum air inside the plastic which is filled with food products and it causes the pressure lower. In this condition, the optimal heating temperature is reached in a shorter time, so that damage on plastic sealer of vacuumed food products could be prevented to be more effective and efficient. The purpose of this redesigning is to design a vacuum sealer packaging machine continuously through a conveyor mechanism on the packaging quality, time of processing speed of vacuuming food product in the plastic package. This designing process is conducted through several steps of designing and constructing tools until the products are ready to operate. Data analysis is done through quality test of vacuum and sealer to the plastic thickness of 75 µm, 80 µm, and 100 µm with temperature of 170°C, 180°C, 190°C and vacuum duration of 5 seconds, 8 seconds, and 60 seconds. Results of this designing process indicate that vacuum sealer works practically and more optimally with the time of vacuum processing speed of 0 to 1 minute/s; whereas, the pressure of vacuuming suction is until 1e-5 MPa. The results of tensile strength test are at a maximum of 32,796 (N/mm2) and a minimum of 20,155 (N/mm2) and the analysis of plastic composite with EDX. This result shows that the vacuum pressure and the quality of vacuum sealer are better and more efficient.

  3. Quality of Meat ( from Male Fallow Deer ( Packaged and Stored under Vacuum and Modified Atmosphere Conditions

    Directory of Open Access Journals (Sweden)

    N. Piaskowska

    2016-12-01

    Full Text Available This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem, both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at 2°C. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

  4. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage.

    Science.gov (United States)

    Franco, Daniel; González, Laura; Bispo, Esperanza; Latorre, Alicia; Moreno, Teresa; Sineiro, Jorge; Sánchez, Marivel; Núñez, María José

    2012-04-01

    The effect of basal dietary supplemented with vegetable oils plus vitamin E (sunflower, soybean, linseed and a basal diet control), type of packaging (MAP or vacuum), addition of natural antioxidant (grape seed, rosemary) and storage time (0, 7, 14 and 21 days) on lipid oxidation, color stability, vitamin E content, and total aerobic bacterial counts in steaks of Longissimus thoracis was studied. The triple interaction diet × time × packaging affected oxidative stability, redness and yellowness of the meat. TBARS values did not increase with time in vacuum-packaged samples for all dietary treatments. However, samples from MAP and control showed the highest TBARS values after 21 days of storage (0.72 mg MDA/kg of meat, Pmeat. Copyright © 2011. Published by Elsevier Ltd.

  5. Involvement of Clostridium gasigenes and C. algidicarnis in 'blown pack' spoilage of Brazilian vacuum-packed beef.

    Science.gov (United States)

    Silva, Alessandra R; Paulo, Ezio N; Sant'Ana, Anderson S; Chaves, Rafael D; Massaguer, Pilar R

    2011-08-15

    The objectives of this study were to isolate psychrotrophic clostridia from Brazilian vacuum-packed beef cuts (spoiled or not) and to identify the isolates by using 16S rRNA gene sequencing. Anaerobic psychrotrophic microorganisms were also enumerated and samples were collected to verify the incidence of psychrotrophic clostridia in the abattoir environment. Vacuum-packed beef cuts (n=8 grossly distended and n=5 non-spoiled) and environmental samples were obtained from a beef packing plant located in the state of São Paulo, Brazil. Each sample was divided in three subsamples (exudate, beef surface and beef core) that were analyzed for vegetative forms, total spore-forming, and sulfide reducing spore-forming, both activated by alcohol and heat. Biochemical profiles of the isolates were obtained using API20A, with further identification using 16S rRNA gene sequencing. The growth temperature and the pH range were also assessed. Populations of psychrotrophic anaerobic vegetative microorganisms of up to 10(10)CFU/(g, mL or 100 cm(2)) were found in 'blown pack' samples, while in non-spoiled samples populations of 10(5)CFU/(g, CFU/mL or CFU/100 cm(2)) was found. Overall, a higher population of total spores and sulfide reducing spores activated by heat in spoiled samples was found. Clostridium gasigenes (n=10) and C. algidicarnis (n=2) were identified using 16S rRNA gene sequencing. Among the ten C. gasigenes isolates, six were from spoiled samples (C1, C2 and C9), two were isolated from non-spoiled samples (C4 and C5) and two were isolated from the hide and the abattoir corridor/beef cut conveyor belt. C. algidicarnis was recovered from spoiled beef packs (C2). Although some samples (C3, C7, C10 and C14) presented signs of 'blown pack' spoilage, Clostridium was not recovered. C. algidicarnis (n=1) and C. gasigenes (n=9) isolates have shown a psychrotrophic behavior, grew in the range 6.2-8.2. This is the first report on the isolation of psychrotrophic Clostridium (C

  6. Study on vacuum packaging reliability of micromachined quartz tuning fork gyroscopes

    Science.gov (United States)

    Fan, Maoyan; Zhang, Lifang

    2017-09-01

    Packaging technology of the micromachined quartz tuning fork gyroscopes by vacuum welding has been experimentally studied. The performance of quartz tuning fork is influenced by the encapsulation shell, encapsulation method and fixation of forks. Alloy solder thick film is widely used in the package to avoid the damage of the chip structure by the heat resistance and hot temperature, and this can improve the device performance and welding reliability. The results show that the bases and the lids plated with gold and nickel can significantly improve the airtightness and reliability of the vacuum package. Vacuum packaging is an effective method to reduce the vibration damping, improve the quality factor and further enhance the performance. The threshold can be improved nearly by 10 times.

  7. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat.

    Science.gov (United States)

    Brenesselová, Martina; Koréneková, Beáta; Mačanga, Ján; Marcinčák, Slavomír; Jevinová, Pavlína; Pipová, Monika; Turek, Peter

    2015-03-01

    In this study, the effects of vacuum packaging conditions on the concentrations of lactic acid, malondialdehyde, pH, microbial and sensory analysis were determined during chilled storage of ostrich meat. Meat was packed as follows: vacuum packed from 1st day (VP-1), vacuum packed from 3rd day (VP-3) and non-vacuum packed (NVP). Analysis were performed at 1st, 7th, 14th, 21st day after slaughter. Meat consisted of 74.69% water, 2.29% fats, 20.95% proteins. Package conditions had significant effect on the pH (NVP: 6.54 on the 14th day, VP-1: 6.05 and VP-3: 6.07 on the 21th day pvacuum packed from 1st day is necessary for the 21 days storage of ostrich meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Preservation Effect of Two-Stage Cinnamon Bark (Cinnamomum Burmanii) Oleoresin Microcapsules On Vacuum-Packed Ground Beef During Refrigerated Storage

    Science.gov (United States)

    Irfiana, D.; Utami, R.; Khasanah, L. U.; Manuhara, G. J.

    2017-04-01

    The purpose of this study was to determine the effect of two stage cinnamon bark oleoresin microcapsules (0%, 0.5% and 1%) on the TPC (Total Plate Count), TBA (thiobarbituric acid), pH, and RGB color (Red, Green, and Blue) of vacuum-packed ground beef during refrigerated storage (at 0, 4, 8, 12, and 16 days). This study showed that the addition of two stage cinnamon bark oleoresin microcapsules affected the quality of vacuum-packed ground beef during 16 days of refrigerated storage. The results showed that the TPC value of the vacuum-packed ground beef sample with the addition 0.5% and 1% microcapsules was lower than the value of control sample. The TPC value of the control sample, sample with additional 0.5% and 1% microcapsules were 5.94; 5.46; and 5.16 log CFU/g respectively. The TBA value of vacuum-packed ground beef were 0.055; 0.041; and 0.044 mg malonaldehyde/kg, resepectively on the 16th day of storage. The addition of two-stage cinnamon bark oleoresin microcapsules could inhibit the growth of microbia and decrease the oxidation process of vacuum-packed ground beef. Moreover, the change of vacuum-packed ground beef pH and RGB color with the addition 0.5% and 1% microcapsules were less than those of the control sample. The addition of 1% microcapsules showed the best effect in preserving the vacuum-packed ground beef.

  9. Emission Characteristics of Amorphous Silicon Field Emitter Arrays Sealed in a Vacuum Package

    Science.gov (United States)

    Gamo, Hidenori; Kai, Teruhiko; Kanemaru, Seigo; Itoh, Junji

    1999-12-01

    Emission characteristics of amorphous silicon field emitter arrays (a-Si FEAs) in a vacuum package sealed with TO-5 have been measured and evaluated. The TO-5 header mounted with a FEA, was inserted through a hole in a glass plate and was hermetically sealed to the glass plate using epoxy resin as a sealant. In the same a-Si FEA device, lower emission currents have been observed in the vacuum package, as compared with those measured in an ultra-high vacuum (UHV) chamber. On the other hand, an a-Si FEA monolithically integrated with a thin-film transistor (TFT) has exhibited almost the same emission characteristics both in the vacuum package and in the UHV chamber at the region of saturated emission currents due to the TFT function. A highly stable emission current of approximately 0.1 µA and with fluctuations of less than 2% has been achieved in the vacuum package at the TFT gate and the extraction voltages of 14 V and 150 V, respectively.

  10. Integrated vacuum packaging for low-cost lightweight uncooled microbolometer arrays

    Science.gov (United States)

    Cole, Barry E.; Higashi, Robert E.; Ridley, Jeff A.; Wood, R. Andrew

    2001-10-01

    Uncooled thermal infrared sensors require to be operated in an ambient gas pressure of about 50 mTorr or less to avoid sensitivity being reduced by thermal conduction through the gas. Although sealed packages have been developed which can retain a sufficiently low internal pressure for many years, the packaging process (cleaning, assembly, pumping, baking, getter firing, sealing) and materials add significant cost and weight. Lower cost it the major reason for the development of uncooled arrays, and low weight is essential for many applications (e.g. unmanned aerial vehicles, helmet mounted applications). In response to these needs, Honeywell has developed a silicon 'Integrated Vacuum Package' (IVP) process which produces a low-cost lightweight (0.2 gram) compact vacuum package by a wafer-scale process. The IVP process basically consists of bonding a silicon 'topcap' wafer to the array wafer, to produce a bonded double-wafer with multiple arrays protected in individual vacuum packages. The double- wafer may be easily handled without damage to the protected arrays, and diced into individual dies using normal silicon dicing techniques. It has been found helpful to use an etched evacuation via, which allows wafer bonding, pumping, baking and sealing to be performed in separate stages, at their different optimum times and temperatures. The IVP process will be described, and packages suitable for linear and two- dimensional uncooled arrays will be reported, with performance and lifetime measurements.

  11. New vacuum packaging method of field emission display

    Science.gov (United States)

    Ju, Byeong-Kwon; Choi, Woo-Beom; Jeong, S. J.; Lee, Nam Young; Han, Jeong-In; Cho, K. I.; Oh, Myung-Hwan

    1997-11-01

    Two ITO-coated glass wafers are successfully bonded by the typical Si-Pyrex electrostatic bonding mechanism. Both Si- 7740 and Ti-(Li-doped SiO$02)) interlayer systems can be employed for the electrostatic bonding of 7059-7059 and 0080-0080 glass wafer pairs. This glass-to-glass electrostatic bonding process can be applied to the clean and tubeless packaging of field emission display panels.

  12. Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef.

    Science.gov (United States)

    Säde, Elina; Penttinen, Katri; Björkroth, Johanna; Hultman, Jenni

    2017-04-01

    Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O2 modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8-12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Combined effect of natural essential oils, modified atmosphere packaging, and gamma radiation on the microbial growth on ground beef.

    Science.gov (United States)

    Turgis, M; Han, J; Borsa, J; Lacroix, M

    2008-06-01

    Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 10(7) CFU/g. The shelf life of ground beef was determined for 28 days at 4 degrees C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

  14. 320 x 240 uncooled IRFPA with pixel wise thin film vacuum packaging

    Science.gov (United States)

    Yon, J.-J.; Dumont, G.; Rabaud, W.; Becker, S.; Carle, L.; Goudon, V.; Vialle, C.; Hamelin, A.; Arnaud, A.

    2012-10-01

    Silicon based vacuum packaging is a key enabling technology for achieving affordable uncooled Infrared Focal Plane Arrays (IRFPA) as required by the promising mass market for very low cost IR applications, such as automotive driving assistance, energy loss monitoring in buildings, motion sensors… Among the various approaches studied worldwide, the CEA, LETI is developing a unique technology where each bolometer pixel is sealed under vacuum at the wafer level, using an IR transparent thin film deposition. This technology referred to as PLP (Pixel Level Packaging), leads to an array of hermetic micro-caps each containing a single microbolometer. Since the successful demonstration that the PLP technology, when applied on a single microbolometer pixel, can provide the required vacuum distributions, the paper also puts emphasis on additional key features such as thermal time constant, image quality, and ageing properties.

  15. Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage.

    Science.gov (United States)

    Mancini, R A; Hunt, M C; Hachmeister, K A; Kropf, D H; Johnson, D E

    2005-03-01

    Visual and instrumental color (L*a*b* and reflectance from 400 to 700 nm) were used to evaluate packaging atmosphere as a way of minimizing beef marrow discoloration. In experiment 1, rib ends (n=24) packaged in 80% O(2)/20% CO(2) discolored more than ribs packaged in 100% N(2), which resulted in a relatively stable purplish marrow color through a 7-day display at 1 °C. In experiment 2, lumbar vertebrae (n=10) packaged in 80% O(2)/20% CO(2) had a rapid and significant discoloration within 24 h after packaging, likely because of the formation of methemoglobin. Conversely, vertebrae packaged in 80% N(2)/20% CO(2) and 0.4% CO/30% CO(2)/69.6% N(2) remained color stable during 2 and 6 weeks of storage at 4 °C, respectively. Exclusion of oxygen from MAP packages and the addition of low concentrations of CO minimized beef rib and lumbar vertebrae discoloration compared with high-oxygen MAP.

  16. Effects of packaging techniques, freezing temperature and storage time on beef shelf life

    Directory of Open Access Journals (Sweden)

    A. Di Giacomo

    2010-01-01

    Full Text Available Modified atmosphere packaging (MAP is well-known as a method to extend the shelf life of a variety of foods including fresh red meat (Luño et al., 2000. Atmospheres combine oxygen (O2, carbon dioxide (CO2, and nitrogen (N2 to maintain the quality of fresh red meat. CO2 is known for its inhibitory effect on microbial growth (Silliker and Wolfe, 1980; nevertheless atmospheres with high levels of CO2 (low O2 can cause meat discoloration (Silliker et al., 1977. In the present research physical characteristics and oxidative stability have been checked on Maremmana crossbreed Longissimus thoracis muscle after packaging under vacuum and in modified atmosphere and then storage at three temperatures for three different times.

  17. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.

    Science.gov (United States)

    Alp, Esen; Aksu, Muhammet Irfan

    2010-10-01

    Effects of lyophilized Urtica dioica L. water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and shelf life of ground beef were investigated. Ground beef was stored as aerobic control, MAP (80%O(2)+20% CO(2)), MAP+250 ppm LUWE and MAP and 500 ppm LUWE at 2+/-0.5 degrees C for 14 days. MAP and LUWE had significant effects on mesophilic, psychrotrophic and lactic acid bacteria and Pseudomonas counts. Depending on the level of LUWE, Pseudomonas and psychrotrophic counts decreased. Treatment with 500 ppm LUWE+MAP showed the lowest TBARS values compared to other groups during storage. 80% O(2)-MAP increased TBARS values. Treatment had no significant effect on L* and b* values of the exterior of the ground beef, but had significant effects on the color of interior sections. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  18. Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout

    Science.gov (United States)

    Đorđević, J.; Pavlićević, N.; Bošković, M.; Janjić, J.; Glišić, M.; Starčević, M.; Baltić, M. Ž.

    2017-09-01

    Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3°C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50%CO2/50%N2 (MAP1) and 90%CO2/10%N2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2).

  19. Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions.

    Science.gov (United States)

    Doulgeraki, Agapi I; Paramithiotis, Spiros; Kagkli, Dafni Maria; Nychas, George-John E

    2010-12-01

    A total of 266 lactic acid bacteria (LAB) have been isolated from minced beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO(2)-30% O(2)-30% N(2) in the presence MAP (+) and absence MAP (-) of oregano essential oil. Sequencing of their 16S rRNA gene along with presence of the katA gene demonstrated dominance of the LAB microbiota by Leuconostoc spp. during aerobic storage at 5, 10 and 15 °C, as well as during MAP (-) and MAP (+) storage at 10 and 15 °C; Lactobacillus sakei prevailed during aerobic storage at 0 °C, as well as at MAP (-) and MAP (+) storage at 0 and 5 °C. The sporadic presence of other species such as Leuconostoc mesenteroides, Weisella viridescens, Lactobacillus casei and Lactobacillus curvatus has also been determined. Pulsed-Field Gel Electrophoresis of high molecular weight genomic DNA revealed the dynamics of the isolated LAB strains. Prevalence of Leuconostoc spp. was attributed to one strain only. On the other hand, packaging conditions affected Lb. sakei strain spoilage dynamics. Copyright © 2010 Elsevier Ltd. All rights reserved.

  20. Decontamination of unpackaged and vacuum-packaged boneless chicken breast with pulsed ultraviolet light.

    Science.gov (United States)

    Keklik, N M; Demirci, A; Puri, V M

    2010-03-01

    The effectiveness of pulsed UV light on the microbial load of boneless chicken breast was investigated. Unpackaged and vacuum-packaged samples inoculated with an antibiotic-resistant strain of Salmonella Typhimurium on the top surfaces were treated with pulsed UV light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in the pulsed UV light chamber. The log(10) reductions of Salmonella (cfu/cm(2)) on unpackaged samples varied from 1.2 to 2.4 after a 5-s treatment at 13 cm and a 60-s treatment at 5 cm, respectively. The log(10) reductions on vacuum-packaged samples varied from 0.8 to 2.4 after the 5-s treatment at 13 cm and the 60-s treatment at 5 cm, respectively. The optimum treatment conditions were determined to be 5 cm-15 s for unpackaged samples and 5 cm-30 s for vacuum-packaged samples, both of which resulted in about 2 log(10) reduction (approximately 99%). The total energy and temperatures of samples increased with longer treatment time and shorter distance from the quartz window in the pulsed UV light chamber. The changes in chemical quality and color of samples were determined after mild (at 13 cm for 5 s), moderate (at 8 cm for 30 s), and extreme (at 5 cm for 60 s) treatments. Neither malonaldehyde contents nor color parameters changed significantly (P > 0.05) after mild and moderate treatments. Mechanical properties of the packaging material were analyzed before and after pulsed UV light treatments. The elastic modulus at both along-machine and perpendicular-to-machine direction and yield strength at perpendicular-to-machine direction changed significantly (P light has a potential to be used for decontamination of unpackaged and vacuum-packaged poultry.

  1. Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.)

    OpenAIRE

    Chetti, Mahadev B.; Deepa, G. T.; Antony, Roshny T.; Khetagoudar, Mahadev C.; Uppar, Dodappa S.; Navalgatti, Channappa M.

    2012-01-01

    Investigations were carried out to study the influence of vacuum packaging and long term storage on quality in red chilli. Chilli fruits were stored in vacuum packed and jute bags at two moisture levels (10 % and 12 %) in room and cold environments under both light and dark conditions for a period of 24 months. During storage period, average room and cool chamber temperatures were 25 ± 2 °C and 4 ± 1 °C, respectively. Changes of moisture (Halogen moisture analyzer), capsaicin (HPLC-UV), oleor...

  2. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum.

    Science.gov (United States)

    Li, Xin; Babol, Jakub; Wallby, Anna; Lundström, Kerstin

    2013-10-01

    This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14 days. Higher ageing and trim losses but lower thawing loss, cooking loss and water content were found in samples aged in dry ageing bags compared to those aged in vacuum. Samples aged in dry ageing bags had higher total bacteria and yeast counts but lower lactic acid bacteria counts than those aged in vacuum, both before and after trimming. Meat aged in dry ageing bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. Female participants outperformed the males in detecting differences in palatability. No differences were found in pH, smell, shear force, colour, Enterobacteriaceae, and mould counts. Thus, by using a dry ageing bag, it is possible to produce dry-aged meat in a more controlled condition without negative effects on sensory or other quality attributes. Copyright © 2013. Published by Elsevier Ltd.

  3. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.

    Science.gov (United States)

    Lorenzo, José M; Gómez, María

    2012-12-01

    The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties' changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O₂ MAP (80% O₂+20% CO₂) and low O₂ MAP (30% O₂+70% CO₂). The meat was stored at 2 °C during 14 days and tested for pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Of the two MAP, overwrap and VP, both MAP were the most effective treatments for the inhibition of the total viable counts (TVC), Pseudomonas spp., psychrotrophic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae as well as moulds and yeast. According to the sensory evaluation, foal steaks packed under overwrap and MAP treatments resulted unacceptable after 7 days of storage, whereas the vacuum-packed meat was still acceptable. Moreover, the redness value decreased significantly (Pfoal steaks from overwrap packaging and MAP conditions had a greater increase of TBAR'S values and carbonyl content during the storage time. High O₂ levels affected foal meat quality negatively, while anaerobic conditions extended the meat's shelf life up to 14 days. Copyright © 2012 Elsevier Ltd. All rights reserved.

  4. Novel SU-8 based vacuum wafer-level packaging for MEMS devices

    DEFF Research Database (Denmark)

    Murillo, Gonzalo; Davis, Zachary James; Keller, Stephan Urs

    2010-01-01

    This work presents a simple and low-cost SU-8 based wafer-level vacuum packaging method which is CMOS and MEMS compatible. Different approaches have been investigated by taking advantage of the properties of SU-8, such as chemical resistance, optical transparence, mechanical reliability...... and versatility. A novel technique of wafer level adhesive bonding, which uses SU-8 as structural and adhesive material, has been developed and successfully demonstrated. Optical inspection and SEM images were used in order to measure the package lid bending and probe the encapsulation sealing. In addition......, an indirect vacuum level measurement has been carried out by comparing the different quality factors of a test cantilever resonator when this element is packed or unpacked....

  5. A Lateral Differential Resonant Pressure Microsensor Based on SOI-Glass Wafer-Level Vacuum Packaging.

    Science.gov (United States)

    Xie, Bo; Xing, Yonghao; Wang, Yanshuang; Chen, Jian; Chen, Deyong; Wang, Junbo

    2015-09-21

    This paper presents the fabrication and characterization of a resonant pressure microsensor based on SOI-glass wafer-level vacuum packaging. The SOI-based pressure microsensor consists of a pressure-sensitive diaphragm at the handle layer and two lateral resonators (electrostatic excitation and capacitive detection) on the device layer as a differential setup. The resonators were vacuum packaged with a glass cap using anodic bonding and the wire interconnection was realized using a mask-free electrochemical etching approach by selectively patterning an Au film on highly topographic surfaces. The fabricated resonant pressure microsensor with dual resonators was characterized in a systematic manner, producing a quality factor higher than 10,000 (~6 months), a sensitivity of about 166 Hz/kPa and a reduced nonlinear error of 0.033% F.S. Based on the differential output, the sensitivity was increased to two times and the temperature-caused frequency drift was decreased to 25%.

  6. Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.).

    Science.gov (United States)

    Chetti, Mahadev B; Deepa, G T; Antony, Roshny T; Khetagoudar, Mahadev C; Uppar, Dodappa S; Navalgatti, Channappa M

    2014-10-01

    Investigations were carried out to study the influence of vacuum packaging and long term storage on quality in red chilli. Chilli fruits were stored in vacuum packed and jute bags at two moisture levels (10 % and 12 %) in room and cold environments under both light and dark conditions for a period of 24 months. During storage period, average room and cool chamber temperatures were 25 ± 2 °C and 4 ± 1 °C, respectively. Changes of moisture (Halogen moisture analyzer), capsaicin (HPLC-UV), oleoresin and total extractable colour (spectrophotometer) were analyzed at 3 months interval up to 12 months and 6 months interval from 12 to 24 months. Statistical analysis (ANOVA) and Duncan's test were applied to the analytical data to evaluate the effect of treatments applied. It was observed that the vacuum packed chillies under cold storage were found to have the least per cent decline in various quality parameters. Chillies with 12 % moisture and stored in vacuum packaged bags recorded better quality parameters over 10 % moisture.

  7. Structural-Acoustic Coupling Effects on the Non-Vacuum Packaging Vibratory Cylinder Gyroscope

    Science.gov (United States)

    Xi, Xiang; Wu, Xuezhong; Wu, Yulie; Zhang, Yongmeng; Tao, Yi; Zheng, Yu; Xiao, Dingbang

    2013-01-01

    The resonant shells of vibratory cylinder gyroscopes are commonly packaged in metallic caps. In order to lower the production cost, a portion of vibratory cylinder gyroscopes do not employ vacuum packaging. However, under non-vacuum packaging conditions there can be internal acoustic noise leading to considerable acoustic pressure which is exerted on the resonant shell. Based on the theory of the structural-acoustic coupling, the dynamical behavior of the resonant shell under acoustic pressure is presented in this paper. A finite element (FE) model is introduced to quantitatively analyze the effect of the structural-acoustic coupling. Several main factors, such as sealing cap sizes and degree of vacuum which directly affect the vibration of the resonant shell, are studied. The results indicate that the vibration amplitude and the operating frequency of the resonant shell will be changed when the effect of structural-acoustic coupling is taken into account. In addition, an experiment was set up to study the effect of structural-acoustic coupling on the sensitivity of the gyroscope. A 32.4 mV/°/s increase of the scale factor and a 6.2 Hz variation of the operating frequency were observed when the radial gap size between the resonant shell and the sealing cap was changed from 0.5 mm to 20 mm. PMID:24351631

  8. Numerical modeling and validation of squeezed-film damping in vacuum-packaged industrial MEMS

    Science.gov (United States)

    Syed, Wajih U.; Brimmo, Ayoola; Waheed, Owais; Bojesomo, Alabi; Hassan Ali, Mohamed; Ocak, Ilker; Chengliang, Sun; Chatterjee, Aveek; Elfadel, Ibrahim (Abe M.

    2017-07-01

    Several high-performance, industrial micro-electromechanical (MEM) devices, such as gyroscopes, magnetometers, high-Q resonators and piezoelectric energy harvesters, require wafer bonding and packaging under near-vacuum conditions. One very challenging aspect of the design, verification and characterisation of these devices is to predict their performance characteristics in the presence of any residual gases post-packaging. Such gases contribute to the energy losses resulting from device surfaces squeezing or sliding against the gas films within the device cavities. In this paper, we fully expose the modelling assumptions used in commercial FEM tools to estimate the squeezed-film damping (SFD) experienced by MEM devices that are packaged under near-vacuum conditions. We also explain the various meshing options to enable the extraction of the most accurate Q factors under existing SFD assumptions. In addition, we compare the computational results across a variety of commercial FEM codes against measurements obtained under realistic vacuum conditions for an industrial high-Q magnetometer. These measurements suggest that existing computational models may deviate by as much as 25% on Q factor values for gas flow regimes under operating cavity pressures of less than 1 Torr.

  9. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage

    Directory of Open Access Journals (Sweden)

    Joyce Regina de Barros

    2010-12-01

    Full Text Available This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1 0.1% food grade phosphoric acid; 2 5.0 mg/L nisin; 3 0.1% phosphoric acid and 5.0 mg/L nisin; and 4 sterile water (control. The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2³, totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC. Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

  10. Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage.

    Science.gov (United States)

    de Barros, Joyce Regina; Kunigk, Leo; Jurkiewicz, Cynthia Hyppolito

    2010-10-01

    This study aimed to evaluate the effectiveness of natural casing treatment with nisin and phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages. Ovine casings were dipped in the following baths: 1) 0.1% food grade phosphoric acid; 2) 5.0 mg/L nisin; 3) 0.1% phosphoric acid and 5.0 mg/L nisin; and 4) sterile water (control). The sausages were produced in a pilot plant, stuffed into the pretreated natural casings, vacuum packaged and stored at 4 and 10 °C for 56 days. The experiments were performed according to a full factorial design 2(3), totalizing 8 treatments that were repeated in 3 blocks. Aerobic plate counts and lactic acid bacteria analysis were conducted at 1, 14, 28, 42 and 56 days of storage. Treatment of casings with phosphoric acid 0.1% alone did not inhibit the growth of lactic acid bacteria and reduced the aerobic plate count by 1 log. The activity of nisin against lactic acid bacteria was enhanced by the addition of phosphoric acid, demonstrating a synergistic effect. Furthermore nisin activity was more evident at lower storage temperature (4 ºC). Therefore treatment of the natural casings with nisin and phosphoric acid, combined with low storage temperature, are obstacles that present a potential for controlling the growth of lactic acid bacteria in vacuum packaged sausage.

  11. Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat.

    Science.gov (United States)

    Fadda, S; Chambon, C; Champomier-Vergès, M C; Talon, R; Vignolo, G

    2008-07-01

    The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15days of storage under vacuum at 7°C was investigated. The assayed strains were able to grow on the meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A net increase of amino acids was determined in inoculated samples when compared to the control, this being maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by means of small peptides and free amino acids generation while improving shelf life.

  12. Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C

    NARCIS (Netherlands)

    Xiao, Y.; Wagendorp, A.; Abee, T.; Wells-Bennik, M.H.J.

    2015-01-01

    In the current study, the outgrowth of spores of 15 different food isolates of Clostridium perfringens was evaluated in vacuum-packed ground beef during storage at 12 °C and 25 °C. This included enterotoxic strains carrying the gene encoding the CPE enterotoxin on the chromosome (C-cpe), on a

  13. Effects of packaging, equipment, and storage time on sensory characteristics of beef stew.

    Science.gov (United States)

    Pizzimenti, K V; Cremer, M L

    1994-05-01

    To determine the effects of form, heating equipment, and storage time on sensory characteristics of beef stew packaged in a plastic bag currently marketed for foodservice systems. A factorial design was used to consider differences in food quality related to (a) form for reheating, including bulk in bag, bulk out of bag, and portioned; (b) reheating in a compartment steamer; microwave, infrared, and convection ovens; and steam kettle; and (c) storage of 7 and 28 days. Food-quality characteristics were evaluated by a nine-member trained panel using Quantitative Descriptive Analysis in three replications of study. For each component characteristic and for overall quality of the components, analysis of variance was used to show significant differences related to equipment, form, and storage time. Tukey's test was used to show specific differences within the factors in the analysis. The majority of sample variations were not significantly different in overall quality from the fresh sample. For most of the 31 characteristics evaluated, the stew was scored significantly higher (P plastic bag, and stored at refrigerator temperature for up to 28 days with good maintenance of sensory quality. Reheating stew in bulk in the bag or portioned in equipment other than a steam kettle results in product quality advantages comparing with reheating stew in bulk out of a bag in a steam kettle.

  14. Effect of irradiation on quality of vacuum packed spicy beef chops

    Science.gov (United States)

    To develop an alternative pasteurization process for the spicy beef jerky (SBJ), SBJ was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6 and 8 kGy and the sensory attributes, texture properties, drip loss and the protein biological efficiency were studied. The results showed that lightness, d...

  15. Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus.

    Science.gov (United States)

    Wyrwisz, Jarosław; Moczkowska, Małgorzata; Kurek, Marcin; Stelmasiak, Adrian; Półtorak, Andrzej; Wierzbicka, Agnieszka

    2016-12-01

    Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.05) of SM during aging were found. Proportions of myoglobin forms changed on the 7th day of aging. Aging decreased WBSF in general, but a significant decrease (p≤0.05) from 67.86N to 55.3N was observed after day 14 of aging. The color parameters (L*, a*, C, ΔE) and O2Mb in 21-day aged SM were stabilized faster during blooming. Beef SM that had faster stabilization of bright red color during blooming were more tender (correlation of O2Mb with WBSF r=-0.87; p≤0.001). This could be important information for the producers, since the best quality traits could be achieved after sufficient blooming and aging time. Copyright © 2016. Published by Elsevier Ltd.

  16. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display.

    Science.gov (United States)

    Hoyle Parks, A R; Brashears, M M; Martin, J N; Woerner, W D; Thompson, L D; Brooks, J C

    2012-01-01

    Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria. This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged ground beef patties; as well as the effects and possible interaction of LAB and rosemary oleoresin (RO) on the stability of high oxygen MAP ground beef during display. In both package types, trained and consumer evaluations indicated no effect (P>0.05) of LAB on lean color and off-odor. Display affected trained and consumer sensory evaluations and indicated declined stability over time. Thiobarbituric acid values were lower for traditionally packaged ground beef with LAB (P<0.05) and MAP ground beef with RO or RO and LAB (P<0.05). Overall, LAB had no effect on the shelf life and stability of traditionally or high-oxygen MAP packaged ground beef patties. Therefore, utilization of LAB in ground beef to reduce pathogenic bacteria is viable without alteration of spoilage indicators. Copyright © 2011 Elsevier Ltd. All rights reserved.

  17. Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.

    Science.gov (United States)

    Martin, J N; Brooks, J C; Brooks, T A; Legako, J F; Starkey, J D; Jackson, S P; Miller, M F

    2013-11-01

    The effect of storage length and temperature on the shelf life of three ground beef formulations (lean:fat: 73:27, 81:19 and 91:9) was investigated. Coarsely ground beef was stored at -1.7 or 2.3°C for up to 28d. Traditional overwrap packages were produced every 7d prior to retail display for 24h. Lipid oxidation (TBARS), subjective color, instrumental color, and aerobic bacteria were evaluated after 0 and 24h of display. Formulation influenced initial L* and subjective color values (Plife and stability were largely influenced by storage length and storage temperature. Copyright © 2013 Elsevier Ltd. All rights reserved.

  18. Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging.

    Science.gov (United States)

    Bouletis, Achilleas D; Arvanitoyannis, Ioannis S; Hadjichristodoulou, Christos; Neofitou, Christos; Parlapani, Foteini F; Gkagtzis, Dimitrios C

    2016-06-01

    Seafood preservation and its shelf life prolongation are two of the main issues in the seafood industry. As a result, and in view of market globalization, research has been triggered in this direction by applying several techniques such as modified atmosphere packaging (MAP), vacuum packaging (VP) and active packaging (AP). However, seafood such as octopus, cuttlefish and others have not been thoroughly investigated up to now. The aim of this research was to determine the optimal conditions of modified atmosphere under which cuttlefish storage time and consequently shelf life time could be prolonged without endangering consumer safety. It was found that cuttlefish shelf life reached 2, 2, 4, 8 and 8 days for control, VP, MAP 1, MAP 2 and MAP 3 (20% CO2 -80% N2 , 50% CO2 -50% N2 and 70% CO2 -30% N2 for MAP 1, 2 and 3, respectively) samples, respectively, judging by their sensorial attributes. Elevated CO2 levels had a strong microbiostatic effect, whereas storage under vacuum did not offer significant advantages. All physicochemical attributes of MAP-treated samples were better preserved compared to control. Application of high CO2 atmospheres such as MAP 2 and MAP 3 proved to be an effective strategy toward preserving the characteristics and prolonging the shelf life of fresh cuttlefish and thereby improving its potential in the market. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  19. Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging.

    Science.gov (United States)

    Wills, K M; Mitacek, R M; Mafi, G G; VanOverbeke, D L; Jaroni, D; Jadeja, R; Ramanathan, R

    2017-12-01

    The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins ( = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharvest. Using a balanced incomplete block design, dark-cutting loins were sectioned in half, and assigned to 1 of 3 aging periods: 7, 14, or 21 d. After respective aging, each aged section was divided into 3 equal parts, and randomly assigned to 1 of 3 enhancement treatments: nonenhanced dark-cutting, dark-cutter enhanced with 0.1% rosemary, and dark-cutter enhanced with 0.2% rosemary. Following enhancement, steaks were randomly assigned to 1 of 3 packaging treatments: high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O and 20% CO), carbon monoxide modified atmospheric packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO), and polyvinyl chloride overwrap (PVC; 20% O). Instrumental and visual color measurements were recorded during 5 d simulated retail display. Lipid oxidation was determined utilizing the thiobarbituric acid reactive substances (TBARS) method. There was a significant packaging × enhancement × display time interaction for values and chroma ( 0.001). On d 0 of display, dark-cutting steaks enhanced with 0.1% and 0.2% rosemary and packaged in HiOx-MAP had greater ( 0.001) values and chroma than other dark-cutting packaging/enhancement treatments. A significant packaging × enhancement × display time interaction resulted for values ( 0.001). Dark-cutting steaks enhanced with 0.2% rosemary and packaged in HiOx-MAP was lighter ( 0.001; greater values) than other dark-cutting treatments on d 5 of display. There were no differences ( 0.34) in discoloration scores on d 5 among different dark-cutting treatments when steaks were packaged in HiOx- and CO-MAP. There was an aging period × enhancement × packaging interaction ( cutting steaks enhanced with 0.2% rosemary

  20. New class of microminiature Joule — Thomson refrigerator and vacuum package

    Science.gov (United States)

    Paugh, Robert L.

    1990-12-01

    Progress is reported on the development of a two-stage, fast cooldown Joule — Thomson refrigerator using nitrogen gas and a nitrogen — hydrocarbon gas mixture as the refrigerants. The refrigerator incorporates a microminiature Venturi pump to reduce the pressure of the exhaust of the main boiler to bring the operating temperature of the cold stage to < 70 K in as little as 10 s. The vacuum package for the refrigerator contains no organic materials and is designed to provide a ten year shelf life. Special glass strengthening techniques are being used to achieve cooler survival of acceleration tests of up to 100 000g.

  1. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets.

    Science.gov (United States)

    Devatkal, Suresh K; Thorat, Pramod; Manjunatha, M

    2014-10-01

    The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

  2. Laterally self-oscillated and force-balanced microvibratory gyroscope packaged in a vacuum package with a conditioning ASIC

    Science.gov (United States)

    Park, Kyu-Yeon; Lee, Chong-Won; Oh, Yong-Soo; Lee, Byeungleul

    1997-11-01

    A novel concept self-oscillator and dynamically tunable micro vibratory gyroscope, where oscillating, position- sensing and force-balancing take place on the wafer surface, has been developed. The gyroscope consists of: a grid-type planar mass which oscillates on the wafer surface; pairs of the differential capacitor type with LT shape position sense electrodes; a pair of force-balancing electrodes; oppositely placed comb-drive and comb-sensor for mass self-oscillation; fish hook shape springs to match the first and second modes with the mass oscillating and position sensing modes, respectively. The natural frequency of the position sensing mode is lowered and tuned by the DC bias voltage applied to the position sense electrodes and then finely tuned by DC bias on a pair of force-balancing electrodes. To reduce the mass exciting along the sensing direction, we drive the mass by the same DC and opposite AC driving voltage on the oppositely placed comb-drives. It also features that the position sensing electric interference ins reduced. The mass is self-oscillated by the condition of limit cycle, so the mass is always oscillated in the natural frequency even if the natural frequency is varied by the environment and/or it has displacement-force nonlinear behavior. The gyroscope is fabricated on the silicon wafer by surface micromachining technology and the polysilicon is used as an active structure. The gyroscope has an active size of 700 by 600 micro meters, the thickness of the structure is 7 micron meters and the proof mass of 1 micro gram. To improve the resolution of the gyro, it is packaged in the 50 mili-torr vacuum package with a conditioning ASIC. Experimental results show that the gyroscope has the equivalent noise level of 0.1 deg/sec at 2 Hz, the bandwidth of 100 Hz, linearity of 1 percent FS and the sensing range of 90 deg/sec.

  3. Effect of natural antioxidants and vacuum packaging on the quality of buffalo meat nuggets during refrigerated storage.

    Science.gov (United States)

    Sahoo, J; Anjaneyulu, A S

    1997-11-01

    Buffalo meat nuggets (BMN) were incorporated with 500 ppm sodium ascorbate, 10 ppm α-tocopherol acetate and 0.5% sodium tripolyphosphate while processing. There were three experimental groups of BMN, namely control aerobic packaged (CAP), treated aerobic packaged (TAP) and treated vacuum packaged (TVP), refrigerated and stored at 4 °C. It was observed that the treated samples (TAP and TVP) had significantly (p nuggets (TVP) had significantly (p < 0.05) lower free fatty acid content, higher lactobacilli and total anaerobe counts and markedly higher scores for flavour and overall palatability, even at the 25th day of storage. Product quality reduced as storage time increased. Use of natural antioxidants and vacuum packaging extended the shelf life of BMN from 10 to 30 days under refrigerated storage.

  4. Refrigerated shelf life of vacuum-packaged, previously frozen ostrich meat.

    Science.gov (United States)

    Otremba, M M; Dikeman, M E; Boyle, E A

    1999-07-01

    Previously frozen ostrich meat was evaluated over 28 days to determine the refrigerated shelf life. Intact steaks and ground meat from three ostrich carcasses were vacuum-packaged, frozen to -40°C for 5 days, and stored in a 0°C walk-in cooler. Instrumental analysis of CIE L*a*b* values indicated that ostrich meat was very dark in color, initially and over time. Microbial growth stayed slightly below 1.0 × 10(7) CFU/g for up to 21 days of refrigerated storage. Sensorially evaluated color showed an increase (p meat by 28 days. Sensory aroma scores significantly (pmeat stored under refrigerated conditions should be used within 10 days.

  5. Effect of Irradiation on Quality of Vacuum-Packed Spicy Beef Chops

    Directory of Open Access Journals (Sweden)

    Liming Zhao

    2017-01-01

    Full Text Available To develop an alternative pasteurization process for the spicy beef jerky (SBJ, it was treated with irradiation doses of 0, 0.5, 1.5, 3, 4, 6, and 8 kGy and the sensory attributes, texture properties, drip loss, and the protein biological efficiency were studied. The results showed that lightness, drip loss, and off-odor of SBJ increased, while the hardness, chewiness, gumminess, color preference, and taste of SBJ decreased with the increase in irradiation dose. This tendency was obvious as the irradiation dose increased to 6 kGy and 8 kGy. The possible reason for these quality changes might be due to the free radicals produced by irradiation. This speculation is supported by the decrease of the content of capsanthin and the increase of the content of TBARS of SBJ with the increase in irradiation dose. The plate counts of treated SBJ indicated that 4 kGy was suitable for pasteurization of SBJ.

  6. The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures

    Directory of Open Access Journals (Sweden)

    Hsien-Feng Kung

    2017-10-01

    Full Text Available The effects of polyethylene packaging (PEP (in air and vacuum packaging (VP on the histamine related quality of milkfish sticks stored at different temperatures (−20°C, 4°C, 15°C, and 25°C were studied. The results showed that the aerobic plate count (APC, pH, total volatile basic nitrogen (TVBN, and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at −20°C for 2 months were thawed and stored at 25°C, VP retarded the increase of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life.

  7. The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures.

    Science.gov (United States)

    Kung, Hsien-Feng; Lee, Yi-Chen; Lin, Chiang-Wei; Huang, Yu-Ru; Cheng, Chao-An; Lin, Chia-Min; Tsai, Yung-Hsiang

    2017-10-01

    The effects of polyethylene packaging (PEP) (in air) and vacuum packaging (VP) on the histamine related quality of milkfish sticks stored at different temperatures (-20°C, 4°C, 15°C, and 25°C) were studied. The results showed that the aerobic plate count (APC), pH, total volatile basic nitrogen (TVBN), and histamine contents increased as storage time increased when the PEP and VP samples were stored at 25°C. At below 15°C, the APC, TVBN, pH, and histamine levels in PEP and VP samples were retarded, but the VP samples had considerably lower levels of APC, TVBN, and histamine than PEP samples. Once the frozen fish samples stored at -20°C for 2 months were thawed and stored at 25°C, VP retarded the increase of histamine in milkfish sticks as compared to PEP. In summary, this result suggested the milkfish sticks packed with VP and stored below 4°C could prevent deterioration of product quality and extend shelf-life. Copyright © 2017. Published by Elsevier B.V.

  8. Vacuum decay container closure integrity leak test method development and validation for a lyophilized product-package system.

    Science.gov (United States)

    Patel, Jayshree; Mulhall, Brian; Wolf, Heinz; Klohr, Steven; Guazzo, Dana Morton

    2011-01-01

    A leak test performed according to ASTM F2338-09 Standard Test Method for Nondestructive Detection of Leaks in Packages by Vacuum Decay Method was developed and validated for container-closure integrity verification of a lyophilized product in a parenteral vial package system. This nondestructive leak test method is intended for use in manufacturing as an in-process package integrity check, and for testing product stored on stability in lieu of sterility tests. Method development and optimization challenge studies incorporated artificially defective packages representing a range of glass vial wall and sealing surface defects, as well as various elastomeric stopper defects. Method validation required 3 days of random-order replicate testing of a test sample population of negative-control, no-defect packages and positive-control, with-defect packages. Positive-control packages were prepared using vials each with a single hole laser-drilled through the glass vial wall. Hole creation and hole size certification was performed by Lenox Laser. Validation study results successfully demonstrated the vacuum decay leak test method's ability to accurately and reliably detect those packages with laser-drilled holes greater than or equal to approximately 5 μm in nominal diameter. All development and validation studies were performed at Whitehouse Analytical Laboratories in Whitehouse, NJ, under the direction of consultant Dana Guazzo of RxPax, LLC, using a VeriPac 455 Micro Leak Test System by Packaging Technologies & Inspection (Tuckahoe, NY). Bristol Myers Squibb (New Brunswick, NJ) fully subsidized all work. A leak test performed according to ASTM F2338-09 Standard Test Method for Nondestructive Detection of Leaks in Packages by Vacuum Decay Method was developed and validated to detect defects in stoppered vial packages containing lyophilized product for injection. This nondestructive leak test method is intended for use in manufacturing as an in-process package integrity

  9. Quality attributes of farmed eel (Anguilla anguilla) stored under air, vacuum and modified atmosphere packaging at 0 degrees C.

    Science.gov (United States)

    Arkoudelos, John; Stamatis, Nikolaos; Samaras, Fotis

    2007-01-01

    The shelf life of fresh eel in various packaging conditions of atmospheric air, vacuum and modified atmosphere packaging (MAP) (40% CO(2), 30% N(2) and 30% O(2)) at 0 degrees C was investigated. All raw eel samples received acceptable sensory scores during the first 11+/-1 days of storage in atmospheric air, 11+/-1 days of storage in vacuum and finally 18+/-1 days of storage in MAP conditions. Using the microbial quality indicators the shelf life of eel packed in air, vacuum and MAP was estimated to be more than 18, 28 and 34 days, respectively. The main spoilage microorganisms under MAP conditions were lactic acid producing bacteria followed by Shewanella spp., pseudomonads, Enterobacteriaceae and yeasts. Chemical data revealed that pH, ammonia, glucose and lactate examinations might not be useful for monitoring eel quality differences.

  10. Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

    Science.gov (United States)

    Gallego, María Gabriela; Gordon, Michael H.; Segovia, Francisco; Almajano Pablos, María Pilar

    2016-01-01

    The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa “Tara” (CS) were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p antioxidant activity in the oxygen radical absorbance capacity (ORAC) and Trolox equivalence antioxidant capacity (TEAC) assays when added at 0.2%. The application of gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food. PMID:27043638

  11. Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties.

    Science.gov (United States)

    Gallego, María Gabriela; Gordon, Michael H; Segovia, Francisco; Almajano Pablos, María Pilar

    2016-03-31

    The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa "Tara" (CS) were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food.

  12. Antibacterial activity of lactic acid bacteria isolated from vacuum-packaged meats.

    Science.gov (United States)

    Ahn, C; Stiles, M E

    1990-09-01

    Lactic acid bacteria isolated from vacuum-packaged fresh meat stored at 4 degrees C were shown to produce antagonistic substances active against closely related bacteria. Growth medium, pH and growth temperature all affected the production of the inhibitory substances. Ten strains including aciduric Lactobacillus-type organisms, Carnobacterium spp. and Leuconostoc spp. were selected that produced protein-aceous substances that caused inhibition of indicator strains. These were considered to be bacteriocins or bacteriocin-like compounds based on their inactivation with protease, generally narrow spectra of antibacterial activity and bactericidal or bacteriostatic modes of action. Activity was not lost from supernatant fluids as a result of heat treatment at 62 degrees C for 30 min, except for the Leuconostoc strains. Inhibitory spectra of some strains included Enterococcus spp. and Listeria monocytogenes. Some strains were of interest because their inhibitory substances were detected in the supernatant fluid early in the growth cycle. The inhibitory substances differed in characteristics between strains and there is evidence that more than one bacteriocin-like substance may be produced by some strains.

  13. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

    Directory of Open Access Journals (Sweden)

    Adriana Pavelková

    2016-07-01

    Full Text Available In the present work, the effect of the sage and rosemary essential oils on oxidative stability of chicken breast muscles during chilled storage was investigated. In the experiment were chickens of hybrid combination Cobb 500 after 42 days of the fattening period slaughtered.  All the broiler chickens were fed with the same feed mixtures and were kept under the same conditions. The feed mixtures were produced without any antibiotic preparations and coccidiostats. After slaughtering was dissection obtained fresh chicken breast with skin from left half-carcass, which were divided into five groups (n = 5: C - control air-packaged group; A1 - vacuum-packaged experimental group; A2 - vacuum-packaged experimental group with EDTA solution 1.50% w/w; A3 - vacuum-packaged experimental group with Salvia officinalis L. oil 2.0% v/w and A4 - vacuum-packaged experimental group with Rosmarinus officinalis L. essential oil 2.0% v/w. The sage and rosemary essential oils were applicate on surface chicken breasts and immediately after dipping, each sample was packaged using a vacuum packaging machine and storage in refrigerate at 4  ±0.5 °C. The value of thiobarbituric acid (TBA expressed as amount of malondialdehyde (MDA in 1 kg sample was measured during storage in 1st, 4th, 8th, 12th and 16th day. The treatments of chicken breasts with sage and rosemary essential oils show statistically significant differences between all testing groups and control group, where higher average value of MDA measured in breast muscle of broiler chickens was in samples of control group (0.396 mg.kg-1 compared to experimental groups A1 (0.060 mg.kg-1, A2 (0.052 mg.kg-1, A3 (0.042 mg.kg-1 and A4 (0.041 mg.kg-1 after 16-day of chilled storage. The results of experiment showed that the treatment of chicken breast with sage and rosemary essential oils had positive effect on the decrease of oxidative processes in breast muscles during chilling storage and use of plant essential oils

  14. Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties.

    Science.gov (United States)

    Yong, Hae In; Lee, Haelim; Park, Sanghoo; Park, Jooyoung; Choe, Wonho; Jung, Samooel; Jo, Cheorun

    2017-01-01

    The aims of the present study were to examine the use of a flexible thin-layer plasma system in inactivating bacteria and mold on beef jerky in a commercial package and to evaluate the physicochemical changes of the jerky. After plasma treatment for 10min, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Aspergillus flavus populations on the beef jerky were reduced by approximately 2 to 3Log CFU/g. No significant changes in metmyoglobin content, shear force, and myofibrillar fragmentation index were found in the plasma-treated beef jerky. On the other hand, the peroxide content and L ⁎ value were decreased whereas the a ⁎ and ΔE value were increased in the plasma-treated sample. Sensory evaluation indicated negative effects of plasma treatment on flavor, off-odor, and overall acceptability of the beef jerky. In conclusion, the flexible thin-layer plasma system could be employed as a means for decontamination of beef jerky, with slight changes to the physicochemical quality of the product. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast.

    Science.gov (United States)

    Pavelková, Adriana; Kačániová, Miroslava; Horská, Elena; Rovná, Katarína; Hleba, Lukáš; Petrová, Jana

    2014-10-01

    The effect of ethylenediaminetetraacetate (EDTA), oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils, on the chicken breast fillets was examined in this study. The chicken breast fillets were stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. There were used the following treatments of chicken breast fillets: Air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), VP with EDTA solution 1.50% w/w (VPEC, control samples), VP with oregano oil 0.20% v/w (VP + O) and VP with thyme oil 0.20% v/w, (VP + T). The quality assessment for vacuum packaging of the product in accordance with the terms above and EDTA treatment, oregano and thyme oil was established by microbiological analyzes. The microbiological properties as the total viable counts on Plate Count Agar, after incubation for 2 days at 37 °C and coliform bacteria on Violet Red Bile Glucose agar incubated at 37 °C for 24 h, lactobacilli on Rogosa and Sharpe agar after incubation 48-78 h at 37 °C in an aerobic atmosphere supplemented with carbon dioxide (5% CO2) and Pseudomonas aeruginosa on Pseudomonas Isolation agar (PIA, Oxoid, UK) after incubation at 48 h at 35 °C were monitored. The using of oregano, thyme oil and EDTA with combination of vacuum packaging has significant effects to reduction of all followed groups of microorganisms compared with control group without vacuum packaging and untreated control group. The natural preservatives can be used as alternatives to chemical additives which could extend the meat and meat products shelf life. The knowledge about them can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study shows how using of natural antimicrobials can extend the shelf-life of the meat product. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Processes and materials for creating and maintaining reliable vacuum and other controlled atmospheres in hermetically sealed MEMS packages

    Science.gov (United States)

    Kullberg, Richard C.

    1999-08-01

    Many MEMs systems require controlled atmospheres or vacuum for successful operation. These atmospheres or vacuum must first be obtained and then maintained against degradation over the lifetime of the device. Vacuum and controlled atmospheres decay in quality over time due to various mechanisms including poor processing and outgassing. At the beginning of the MEMs era many researchers felt that these systems were immune to these degradation mechanisms due to their small sizes. As the technology has developed and moved in the application phase many groups have run into lifetime issues when they have tried to package their systems. Investigation demonstrated that the same problems that large-scale static vacuum systems suffer apply in the MEMs arena as well. The key to controlling this process of degradation is good processes and process control during the manufacturing phase and the introduction of gettering materials into the package to deal with long term outgassing of harmful species. The key steps of a successful generic process inclusive of getter use and activation will be discussed.

  17. Survival of Listeria monocytogenes, and other food spoilage microbes in vacuum packaged West African soft cheese 'wara'.

    Science.gov (United States)

    Adetunji, V O

    2012-12-01

    'Wara' soft cheese is traditionally produced in Nigeria and has a poor microbial quality. This study assessed the survivability of Listeria monocytogenes and other food spoilage microbes (enterobacteriacea, molds and yeasts) in vacuum packaged soft cheese treated independently with Carica papaya (Vcpc), Terminalia cattapa (Vtcc) crude extracts, nisin (Vnc), and the combination of these three treatments (V+3) stored at 15 degrees C and 28 degrees C for a three week storage period. Vacuum packaging did not suppress Listeria monocytogenes, and there were no significant differences in the L. monocytogenes counts throughout the storage weeks (P > 0.05). The enterobacteriacea counts were suppressed to undetectable levels at 15 degrees C storage temperature by the third week of storage in all treatments except the Vnc and V+3. Molds and yeasts were undetectable in all treatments throughout the storage weeks. Significant differences occurred in the microbial count at the two storage temperatures and storage weeks (P soft cheese storage can suppress enterobacteriacea, molds and yeasts. Food technologists developing industrialized 'wara should consider including these extracts and vacuum packaging in their production. Therefore, their use in extension of the shelf-life of soft cheese is recommended.

  18. Survival of Listeria monocytogenes in a Simulated Dynamic Gastrointestinal Model during Storage of Inoculated Bologna and Salami Slices in Vacuum Packages

    National Research Council Canada - National Science Library

    Barmpalia-Davis, Ioanna M; Geornaras, Ifigenia; Kendall, Patricia A; Sofos, John N

    2008-01-01

    Listeria monocytogenes counts were determined during storage (82 days, 4°C) in vacuum packages of inoculated bologna and salami slices and after exposure to a simulated dynamic model of the stomach and small intestine...

  19. Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

    Directory of Open Access Journals (Sweden)

    María Gabriela Gallego

    2016-03-01

    Full Text Available The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD and Caesalpinia spinosa “Tara” (CS were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts at a high concentration had lower tensile strength with higher elongation at break points, compared to the control film (p < 0.05. Films exhibited antioxidant activity in the oxygen radical absorbance capacity (ORAC and Trolox equivalence antioxidant capacity (TEAC assays when added at 0.2%. The application of gelatine film containing CD and CS was found to be effective in delaying lipid oxidation and deterioration of beef patty quality during storage. Therefore, the films prepared in this study offered an alternative edible coating for the preservation of fresh food.

  20. Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula.

    Science.gov (United States)

    Grobbel, J P; Dikeman, M E; Smith, J S; Kropf, D H; Milliken, G A

    2006-03-01

    Meat retailers have reported bone marrow discoloration to be a problem, especially in modified atmosphere packages (MAP). Therefore, it is important to determine the prevalence and cause(s) of bone marrow discoloration in different beef bones and packaging systems. Thirty-six beef humeri, ribs, scapulas, and thoracic vertebrae from USDA Select and Choice carcasses were obtained from a commercial abattoir, cut into 2.54-cm-thick sections at 4 d postmortem, and packaged into 1 of 3 systems: 1) polyvinyl chloride film (PVC) overwrap; 2) high-oxygen (80% O2, 20% CO2) MAP; and 3) ultra-low-oxygen (70% N2, 30% CO2) MAP. Instrumental reflectance and visual color scores were taken on d 0, 2, and 4, and on d 0 to 4 of display, respectively. Bone marrow was extracted from humeri, ribs, and thoracic vertebrae for analysis but not from scapulas. Ribs, scapulas, and thoracic vertebrae packaged in PVC and high-oxygen MAP developed undesirable gray or black discoloration. In ultra-low-oxygen MAP, mean visual color scores were acceptable throughout the entire display period. Discoloration (darkening) was more extensive for ribs, scapulas, and thoracic vertebrae than for humeri, especially for bones packaged in PVC and high-oxygen MAP. Humeri had lower (P packaged in ultra-low-oxygen MAP and for humeri in PVC and high-oxygen MAP. Humeri marrow had lower (P packaging systems. Myoglobin was undetectable in humeri marrow. The much larger amounts of Fe and hemoglobin in ribs and thoracic vertebrae likely contribute to marrow discoloration. Bone marrow discoloration was distinct in ribs, scapulas, and thoracic vertebrae packaged in PVC or high-oxygen MAP. Bones packaged in ultra-low-oxygen MAP had minimal discoloration.

  1. Autoinducer-2-like activity in lactic acid bacteria isolated from minced beef packaged under modified atmospheres.

    Science.gov (United States)

    Blana, Vasiliki A; Doulgeraki, Agapi I; Nychas, George-John E

    2011-04-01

    Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from minced beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)-like activity under certain growth conditions. Cellfree meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2-like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1(-), sensor 2(+)) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2-like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2-like activity. The AI-2-like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C and at the initial and middle stages of storage at chill temperatures (0 and 5°C). The tested CFME samples displayed low AI-2-like activity and inhibited AI-2 activity regardless of the indigenous bacterial populations. The LAB isolated during meat spoilage exhibited AI-2-like activity, whereas the LAB strains retrieved depended on storage time and temperature. The production of AI-2-like molecules may affect the dominance of different bacterial strains during storage. The results provide a basis for further research concerning the effect of storage temperature on the expression of genes encoding AI-2 activity and on the diversity of the ephemeral bacterial population.

  2. Vibration monitoring for aircraft wing model using fiber Bragg grating array packaged by vacuum-assisted resin transfer molding

    Science.gov (United States)

    Zhang, Wen; Liu, Xiaolong; He, Wei; Dong, Mingli; Zhu, Lianqing

    2017-09-01

    For the improvement of monitoring accuracy, a vibration monitoring for aircraft wing model using a fiber Bragg grating (FBG) array packaged by vacuum-assisted resin transfer molding (VARTM) is proposed. The working principle of the vibration monitoring using FBG array has been explained, which can theoretically support the idea of this paper. VARTM has been explained in detail, which is suitable for not only the single FBG sensor but also the FBG array within a relatively large area. The calibration experiment has been performed using the FBG sensor packaged by VARTM. The strain sensitivity of the VARTM package is 1.35 pm/μɛ and the linearity is 0.9999. The vibration monitoring experiment has been carried out using FBG array packaged by VARTM. The measured rate of strain changes across the aluminum test board used to simulate the aircraft wing is 0.69 μɛ/mm and the linearity is 0.9931. The damping ratio is 0.16, which could be further used for system performance evaluation. Experimental results demonstrate that the vibration monitoring using FBG sensors packaged by VARTM can be efficiently used for the structural health monitoring. Given the validation and great performance, this method is quite promising for in-flight monitoring and holds great reference value in other similar engineering structures.

  3. Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef

    Directory of Open Access Journals (Sweden)

    Katie R. Kirsch

    2017-01-01

    Full Text Available Because of their antagonistic activity towards pathogenic and spoilage bacteria, some members of the lactic acid bacteria (LAB have been evaluated for use as food biopreservatives. The objectives of this study were to assess the antimicrobial utility of a commercial LAB intervention against O157 and non-O157 Shiga-toxigenic E. coli (STEC on intact beef strip loins during refrigerated vacuum aging and determine intervention efficacy as a function of mode of intervention application. Prerigor strip loins were inoculated with a cocktail (8.9±0.1 log10 CFU/ml of rifampicin-resistant (100.0 μg/ml; RifR O157 and non-O157 STEC. Inoculated loins were chilled to ≤4°C and treated with 8.7±0.1 log10 CFU/ml LAB intervention using either a pressurized tank air sprayer (conventional application or air-assisted electrostatic sprayer (ESS. Surviving STEC were enumerated on tryptic soy agar supplemented with 100.0 μg/ml rifampicin (TSAR to determine STEC inhibition as a function of intervention application method (conventional, ESS and refrigerated aging period (14, 28 days. Intervention application reduced STEC by 0.4 log10 CFU/cm2 (p0.05. Data indicate that the LAB biopreservative may assist beef safety protection when utilized within a multi-intervention beef harvest, fabrication, and aging process.

  4. Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C.

    Science.gov (United States)

    Xiao, Yinghua; Wagendorp, Arjen; Abee, Tjakko; Wells-Bennik, Marjon H J

    2015-02-02

    In the current study, the outgrowth of spores of 15 different food isolates of Clostridium perfringens was evaluated in vacuum-packed ground beef during storage at 12°C and 25°C. This included enterotoxic strains carrying the gene encoding the CPE enterotoxin on the chromosome (C-cpe), on a plasmid (P-cpe) and cpe-negative strains. The 15 strains were selected from a larger group of strains that were first evaluated for their ability to sporulate in modified Duncan-Strong sporulating medium. Sporulation ability varied greatly between strains but was not associated with a particular cpe genotype. In line with previous studies, the tested C-cpe strains produced spores with significantly higher heat resistance than the cpe-negative and P-cpe strains (both IS1151 and IS1470-like) with the exception of strain VWA009. Following inoculation of vacuum-packed cooked ground beef with spores, the heat-resistant C-cpe strains showed lower outgrowth potential in this model food stored at 12°C than the P-cpe and cpe-negative strains, while no significant differences were observed at 25°C. These results suggest that the latter strains may have a competitive advantage over C-cpe strains at reduced temperatures during storage of foods that support the growth of C. perfringens. While spores of P-cpe strains are readily inactivated by heat processing, post-processing contamination by food handlers who may carry P-cpe strains that have a better growth potential at lower temperatures must be avoided. The varying responses of C. perfringens spores to heat and the differences in outgrowth capacity at different temperatures are factors to be considered in strain selection for challenge tests, and for predictive modelling of C. perfringens. Copyright © 2014 Elsevier B.V. All rights reserved.

  5. Consumer perceptions of beef healthiness

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Dutra de Barcellos, Marcia

    2010-01-01

    of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. CONCLUSIONS: The individual responsibility for health implies that consumers should be able to make correct......BACKGROUND: Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. METHODS: Eight focus group...... as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness...

  6. Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging.

    Science.gov (United States)

    Gunes, Gurbuz; Ozturk, Aylin; Yilmaz, Neriman; Ozcelik, Beraat

    2011-08-01

    Meatballs were prepared by mixing ground beef and spices and inoculated with E. coli O157:H7, L. monocytogenes, and S. enteritidis before packaged in modified atmosphere (3% O₂ + 50% CO₂ + 47% N₂) or aerobic conditions. The packaged samples were irradiated at 0.75, 1.5, and 3 kGy doses and stored at 4 °C for 21 d. Survival of the pathogens, total plate count, lipid oxidation, color change, and sensory quality were analyzed during storage. Irradiation at 3 kGy inactivated all the inoculated (approximately 10⁶ CFU/g) S. enteritidis and L. monocytogenes cells in the samples. The inoculated (approximately 10⁶ CFU/g) E. coli O157:H7 cells were totally inactivated by 1.5 kGy irradiation. D¹⁰-values for E. coli O157:H7, S. enteritidis, and L. monocytogenes were 0.24, 0.43, and 0.41 kGy in MAP and 0.22, 0.39, and 0.39 kGy in aerobic packages, respectively. Irradiation at 1.5 and 3 kGy resulted in 0.13 and 0.36 mg MDA/kg increase in 2-thiobarbituric acid-reactive substances (TBARS) reaching 1.02 and 1.49 MDA/kg, respectively, on day 1. Irradiation also caused significant loss of color and sensory quality in aerobic packages. However, MAP effectively inhibited the irradiation-induced quality degradations during 21-d storage. Thus, combining irradiation (3 kGy) and MAP (3% O₂ + 50% CO₂ + 47% N₂) controlled the safety risk due to the potential pathogens and maintained qualities of meatballs during 21-d refrigerated storage. Combined use of gamma irradiation and modified atmosphere packaging (MAP) can maintain quality and safety of seasoned ground beef (meatball). Seasoned ground beef can be irradiated at 3 kGy and packaged in MAP with 3% O₂ + 50% CO₂ + 47% N₂ gas mixture in a high barrier packaging materials. These treatments can significantly decrease risk due to potential pathogens including E. coli O157:H7, L. monocytogenes, and S. enteritidis in the product. The MAP would reduce the undesirable effects of

  7. Very large scale heterogeneous integration (VLSHI) and wafer-level vacuum packaging for infrared bolometer focal plane arrays

    Science.gov (United States)

    Forsberg, Fredrik; Roxhed, Niclas; Fischer, Andreas C.; Samel, Björn; Ericsson, Per; Hoivik, Nils; Lapadatu, Adriana; Bring, Martin; Kittilsland, Gjermund; Stemme, Göran; Niklaus, Frank

    2013-09-01

    Imaging in the long wavelength infrared (LWIR) range from 8 to 14 μm is an extremely useful tool for non-contact measurement and imaging of temperature in many industrial, automotive and security applications. However, the cost of the infrared (IR) imaging components has to be significantly reduced to make IR imaging a viable technology for many cost-sensitive applications. This paper demonstrates new and improved fabrication and packaging technologies for next-generation IR imaging detectors based on uncooled IR bolometer focal plane arrays. The proposed technologies include very large scale heterogeneous integration for combining high-performance, SiGe quantum-well bolometers with electronic integrated read-out circuits and CMOS compatible wafer-level vacuum packing. The fabrication and characterization of bolometers with a pitch of 25 μm × 25 μm that are arranged on read-out-wafers in arrays with 320 × 240 pixels are presented. The bolometers contain a multi-layer quantum well SiGe thermistor with a temperature coefficient of resistance of -3.0%/K. The proposed CMOS compatible wafer-level vacuum packaging technology uses Cu-Sn solid-liquid interdiffusion (SLID) bonding. The presented technologies are suitable for implementation in cost-efficient fabless business models with the potential to bring about the cost reduction needed to enable low-cost IR imaging products for industrial, security and automotive applications.

  8. A low feed-through 3D vacuum packaging technique with silicon vias for RF MEMS resonators

    Science.gov (United States)

    Zhao, Jicong; Yuan, Quan; Kan, Xiao; Yang, Jinling; Yang, Fuhua

    2017-01-01

    This paper presents a wafer-level three-dimensional (3D) vacuum packaging technique for radio frequency microelectromechanical systems (RF MEMS) resonators. A Sn-rich Au-Sn solder bonding is employed to provide a vacuum encapsulation as well as electrical conductions. Vertical silicon vias are micro-fabricated by glass reflow process. The optimized grounding, via pitch, and all-round shielding effectively reduce feed-through capacitance. Thus the signal-to-background ratios (SBRs) of the transmission signals increase from 17 dB to 20 dB, and the quality factor (Q) values of the packaged resonators go from around 8000 up to more than 9500. The measured average leak rate and shear strength are (2.55  ±  0.9)  ×  10-8 atm-cc s-1 and 42.53  ±  4.19 MPa, respectively. Furthermore, thermal cycling test between  -40 °C and 100 °C and high temperature storage test at 150 °C show that the resonant-frequency drifts are less than  ±7 ppm. In addition, the SBRs and the Q values have no obvious change after the tests. The experimental results demonstrated that the proposed encapsulation technique is well suited for the applications of RF MEMS devices.

  9. Vacuum technologies developed for at-400A Type B transportation and storage package

    Energy Technology Data Exchange (ETDEWEB)

    Franklin, K.W.; Cockrell, G.D. [Mason and Hanger-Silas Mason Co., Inc., Amarillo, TX (United States)

    1995-11-01

    The AT-400A TYPE B transportation and storage container will be used at Pantex Plant for the transportation and interim storage of plutonium pits. The AT-400A was designed by a joint effort between Sandia National Labs, Los Alamos National Labs, Lawrence Livermore National Laboratory, and Mason and Hanger-Silas Mason Co., Inc. In order to meet the requirements for transportation and storage, five different vacuum technologies had to be developed. The goals of the various vacuum technologies were to verify the plutonium pit was sealed, perform the assembly verification leak check in accordance with ANSI N-14.5 and to provide a final inert gas backfill in the containment vessel. This paper will discuss the following five vacuum technologies: (1) Pit Leak Testing, (2) Containment Vessel Purge and Backfill with tracer gas, (3) Containment Vessel Leak Testing, (4) Containment Vessel Purge and Final Backfill, and (5) Leak Testing of the Containment Vessel Gas Transfer tube.

  10. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time

    Directory of Open Access Journals (Sweden)

    Jose Sanchez del Pulgar

    2013-10-01

    Full Text Available The volatile organic compound (VOC profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C, time (5 or 12 h and vacuum (vacuum or air-packaged. As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  11. A Novel Vacuum Packaging Design Process for Microelectromechanical System (MEMS) Quad-Mass Gyroscopes

    Science.gov (United States)

    2016-09-01

    of voltage across the bridge of the Pirani gauge is a direct indication of pressure. This relationship can be simply modeled by Ohm’s Law: ...Ceramic package Kyocera A-440 (sapphire [Al2O3]), electroplated nickel ( Ni ) and Au Lid Kovar, electroplated Ni and Au Preform 80/20 Au-Sn... solidification via reflow onto the package. One important consideration for lid sealing is bonding time. It is important to provide adequate time

  12. Effect of modified atmosphere and vacuum packaging on TVB-N production of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts

    Science.gov (United States)

    Babić Milijašević, J.; Milijašević, M.; Đinović-Stojanović, J.; Vranić, D.

    2017-09-01

    The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The two groups were packaged in modified atmosphere with different gas ratios: 90%CO2+10%N2 (MAP 1) and 60%CO2+40%N2 (MAP 2), whereas the third group of fish cuts were vacuum packaged. During trials, the trout and carp cuts were stored in refrigerator at 3°C±0.5°C. Determination of TVB-N was performed on 1, 4, 7, 9, 12 and 14 days of storage. The obtained results indicate that the investigated mixtures of gases and vacuum had a significant influence on the values of TVB-N in trout and carp cuts. The lowest increase in TVB-N was established in trout and carp cuts packaged in MAP 1, whereas the highest increase was established in vacuum packaged cuts. Based on the obtained results, it can be concluded that the gas mixture consisting of 90% CO2 and 10% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of TVB-N value.

  13. The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts.

    Science.gov (United States)

    Bell, R G; Penney, N; Moorhead, S M

    1996-01-01

    Chilled striploins and cube rolls from ten Australian steers (grain-fed for 150 days) were trimmed of external fat and cut transversely into portions approximately 10 cm thick, each weighing between 750 and 1000 g. These 'retailer-ready' cuts were each wrapped in drip saver pads and slid inside a plastic sleeve before being individually placed into a clear plastic high oxygen barrier film, metallized film or conventional vacuum bag. Cuts in clear plastic and metallized film packs were packaged in an oxygen-free saturated carbon dioxide atmosphere (CO(2)-CAP), those in vacuum bags were conventionally vacuum-packed. All packs were returned to the chiller for further cooling. After 24 hr, half the clear plastic and metallized CO(2)-CAP packs were carbon dioxide master-packed in groups of eight. Retailer-ready cuts in both clear plastic and metallized film single unit and master-packed CO(2)-CAP packs were air freighted to New Zealand and sea freighted to Japan for assessment. The control vacuum packs were all consigned to New Zealand. Assessments in both countries after 39-89 days storage at between 0 °C and -1.0 °C indicated that fat colour stability limited the retail display life of steaks cut from meat in these retailer-ready packs to approximately 48 hr. In this regard, meat from single unit CO(2)-CAP, master pack CO(2)-CAP and vacuum packs performed similarly. Lean meat colour and sensory attributes remained acceptable for up to 48 hr after displayed product was rejected because of grey-green fat discoloration. The microbiological status of retailer-ready cuts removed from CO(2)-CAP packs after 89 days chilled storage was superior to that of cuts from vacuum packs. Clear plastic and metallized film CO(2)-CAP packs performed comparably.

  14. Development of low-temperature wafer level vacuum packaging for microsensors

    Science.gov (United States)

    Huang, Wei-Feng; Shie, Jin-Shown; Lee, Cheng-Kuo; Gong, Shih C.; Peng, Cheng-Jien

    1999-10-01

    Wafer level packaging received lots of attention in microsystems recently. Because it shows the potential to reduce the packaging can be increased. However, there is a limitation of commercialized wafer bonding technology, i.e., the high process temperature, such as 1000 degrees C of silicon fusion bonding, and 450 degrees C of anodic bonding.A novel low temperature wafer bonding with process temperature lower than 160 degrees C is proposed, it applies the In-Sn alloy to form the interface of wafer bonding. The experiment results show helium leak test of 6 X 10-9 torr-liter/sec, and a tensile strength as high as 200kg/cm2. Reliability test after 1500 temperature cycles between -10 to 80 degrees C also shows no trace of degradation compared to the initial quality of the samples. This low temperature soldering process demonstrates its promising potential at the wafer level packaging in industrial production.

  15. Vacuum-packaged piezoelectric vibration energy harvesters: Damping contributions and autonomy for a wireless sensor system

    NARCIS (Netherlands)

    Elfrink, R.; Renaud, M.; Kamel, T.M.; Nooijer, C. de; Jambunathan, M.; Goedbloed, M.; Hohlfeld, D.; Matova, S.; Pop, V.; Caballero, L.; Schaijk, R. van

    2010-01-01

    This paper describes the characterization of thin-film MEMS vibration energy harvesters based on aluminum nitride as piezoelectric material. A record output power of 85 μW is measured. The parasitic-damping and the energy-harvesting performances of unpackaged and packaged devices are investigated.

  16. Inactivation of Listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters using pulsed UV-light.

    Science.gov (United States)

    Keklik, N M; Demirci, A; Puri, V M

    2009-10-01

    The effectiveness of pulsed UV-light on the microbial load and quality of unpackaged and vacuum-packaged chicken frankfurters was investigated. Samples were inoculated with Listeria monocytogenes Scott A on the top surfaces, and then treated with pulsed UV-light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in a pulsed UV-light chamber. Log reductions (CFU/cm(2)) on unpackaged samples were between 0.3 and 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. Log reductions on packaged samples ranged from 0.1 to 1.9 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. The temperature changes of samples and total energy (J/cm(2)) received at each treatment condition were monitored. The extent of lipid peroxidation and the color were determined by thiobarbituric acid-reactive substances (TBARS) test and CIELAB color method, respectively. Lipid peroxidation of samples did not change significantly (P > 0.05) after mild (5-s treatment at 13 cm) and moderate (30-s treatment at 8 cm) treatments. Significant differences (P 0.05) after mild treatment. Overall, this study demonstrated that pulsed UV-light has a potential to decontaminate ready-to-eat (RTE) poultry-based food products.

  17. Qualidade físico-química da carne bovina in natura aprovada na recepção de restaurante industrial / Physical and chemical quality of vacuum packed beef approved at reception in industrial restaurant

    Directory of Open Access Journals (Sweden)

    Marizete Oliveira de Mesquita

    2014-08-01

    Full Text Available O objetivo deste estudo foi avaliar os parâmetros físico-químicos da carne bovina in na-tura, embalada a vácuo, por meio de métodos analíticos de rápida execução. O estudo ocorreu em restaurante universitário de uma Instituição Federal de Ensino Superior, du-rante maio e junho de 2012. Foram realizadas análises físico-químicas logo após a recep-ção das amostras. Os cortes utilizados foram os músculos: Coxão duro (Bíceps femoris; Contrafilé (Longissimus dorsi; Coxão mole (Semimembranosus; Patinho (Quadriceps femoris; Lagarto (Semitendinosus, fornecidos por frigoríficos. Na análise dos dados utilizou-se estatística descritiva (frequência e média e o teste Exato de Fisher para comparação entre variáveis categóricas. O perfil bioquímico indicou 40,0% das amostras consideradas em bom estado de conservação de acordo com o teste de resazurina, 53,3% apresentaram resultado negativo para prova de cocção, 16,7% foram consideradas como carne fresca pela prova de filtração, 90% apresentaram resultado negativo na prova de Nessler e 13,3% com pH 5,8-6,2. Conclui-se que o perfil físico-químico das carnes rece-bidas neste serviço de alimentação não apresenta plena conformidade com as normas do Ministério da Agricultura para carne in natura (não embalada. Considerando que a estabilidade das moléculas em produtos embalados a vácuo é alterada, sugere-se o desenvolvimento de normas específicas. ---------------------------------------------------------------------------- The objective of this study was to evaluate the physical and chemical parameters of fresh beef, packaged under vacuum, through fast analytical methods. The study took place at a university restaurant of a Federal Institution of Higher Education, during May and June of 2012. Physical and chemical analyses were made upon receipt. The mus-cles cuts used were: Biceps femoris; Longissimus dorsi; Semimembranosus; Quadriceps femoris; Semitendinosus

  18. Reduction of Listeria innocua contamination in vacuum-packaged dry-cured Italian pork products after high hydrostatic pressure treatment

    Directory of Open Access Journals (Sweden)

    Giuseppe Merialdi

    2015-06-01

    Full Text Available The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon and salami, vacuumpackaged and produced by a single processing company. Two studies were conducted on a single batch of the three products by means of an artificial contamination with Listeria innocua as a surrogate of L. monocytogenes. In the first trial a superficial contamination was obtained by immersion for 3 min in the culture broth with a concentration of approximately 9 log cfu/mL. At the end of the inoculum step, the pieces were dred at room temperature and vacuum packaged. In the second trial 50 kg of minced pork meat were contaminated before production of salami. In both cases the inoculum contained 5 strains of L. innocua. Subsequently, in both trials, 10 samples were randomly divided into two groups of 5 pieces each: i TH group, samples treated with HHP; ii group C, control samples, not subjected to any treatment. All samples were stored at refrigeration temperature at the end of HHP treatments (if applied, and analyzed for the determination of the surface (1st trial and deep (2nd trial quantitative contamination of L. innocua. pH and aW were also determined on 3 pieces of each products belonging to group C. The difference between the medians of the log cfu/cm2 or g established between controls and treated were compared using the non-parametric test (Kruskal-Wallis test with P<0.01. In all products and in both trials the level of contamination detected in treatment groups was always significantly lower than in controls (P<0.01. In particular, in vacuum-packaged ham, bacon and salami viability logarithmic viability reductions equal to -2.29, -2.54 and -2.51 were observed, respectively. This study aimed to evaluate a not-thermal treatment on Italian cured or fermented pork products. The results of

  19. The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging

    Directory of Open Access Journals (Sweden)

    Maciej Kluz

    2016-01-01

    Full Text Available Normal 0 21 false false false SK X-NONE X-NONE The effect of caraway (CEO and anise (AEO essential oils as well as vacuum packaging (VP in extending of the shelf life of fresh chicken breast meat stored at 4 °C was investigated. CEO and AEO were used at concentrations 0.2% v/w with and without VP. Microbiological properties of chicken breast meat were monitored over a 16 day period. The microbiological parameters as the anaerobic plate count (AC, Enterobacteraceae, lactic acid bacteria and Pseudomonas spp. counts were detected. The anaerobic plate counts ranged from 2.77 log cfu.g-1 in all tested group on 0 day to 5.45 log cfu.g-1 on 16 day in control group stored in air condition. The number of lactic acid bacteria ranged from 3.20 log cfu.g-1 in all tested group on 0 day to 4.75 log cfu.g-1 on 16 day in control group stored in air condition. Enterobacteriaceae counts ranged from 0.00 to 4.25 log cfu.g-1 on 16 day in control group stored in air condition. The number of Pseudomonas spp. ranged from 0.00 log cfu.g-1 in all tested group on 0 day to 2.65 log cfu.g-1 on 16 day in control group stored in air condition. Statistically significant differences (P≤0.001 were found among tested group in all tested microorganisms. Among the antimicrobial combination treatments were examined in the study, the as application of vacuum packaging, EDTA, and essential oils were the most effective against the growth of lactic acid bacteria and Enterobactericeae and to a less extent on anaerobic plate count. The results of this present study suggest the possibility of using the essential oil of caraway and anise as natural food preservatives and potential source of antimicrobial ingredients for chicken breast meat.

  20. Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

    OpenAIRE

    Gunes, Gurbuz; Yilmaz, Neriman; Ozturk, Aylin

    2012-01-01

    Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2 and CO2 levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pat...

  1. Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging.

    Science.gov (United States)

    Deus, D; Kehrenberg, C; Schaudien, D; Klein, G; Krischek, C

    2017-02-01

    Nano-silver is used in consumer products due to its antibacterial properties. The aim of this study was to evaluate the effect of a nano-silver-coated film on the quality of turkey meat during vacuum-sealed and modified atmosphere packaging up to 12 days of storage. In the first part of the experiment, turkey breasts were packaged using either vacuum packaging or modified atmosphere packages (MAPs) and contained films with or without a nano-silver coating (control film). Parameters such as pH, electrical conductivity, color (lightness L*, redness a*), myoglobin redox forms, thiobarbituric acid-reactive substances (TBARS), biogenic amines (BAs), total viable bacterial counts, Pseudomonas species counts, and Enterobacteriaceae species counts were evaluated on storage days 4, 8, and 12. In the second part of the study, the antimicrobial effect of a nano-silver-coated film on turkey breast was evaluated after inoculation with Escherichia coli (E. coli). Turkey meat packaged with the nano-silver film exhibited lower a* values on days 1 (3.15 ± 0.62), 4 (3.90 ± 0.68), and 8 (4.27 ± 0.76) compared to the packaged meat with the control film (3.41 ± 0.73, 4.35 ± 0.94, 4.85 ± 0.89, respectively), indicating special optical properties of nanoparticles. Concerning the BAs, silver packaged meat showed higher values of tyramine on day 12 (1274 ± 392 ng/g meat) and cadaverine on day 4 (1224 ± 435 ng/g meat) compared to the normal packaged products (647 ± 576 and 508 ± 314 ng/g meat, respectively). MAP meat revealed higher L* and TBARS values and lower microbial counts than the vacuum packaged products on all days. The MAP meat also showed lower a* results on days 4 and 8 and higher metmyoglobin (metMb) values on days 8 and 12 compared to th E: vacuum products. In the inoculation study, the microbial counts of the turkey meat were comparable between the two film types. The study showed that the nano-silver coating did not exhibit any advantageous

  2. Si-based multilayered print circuit board for MEMS packaging fabricated by Si deep etching, bonding, and vacuum metal casting

    Science.gov (United States)

    Murakoshi, Yoichi; Hanada, Kotaro; Li, Yaomin; Uchino, Kazuyoshi; Suzuki, Takaaki; Maeda, Ryutaro

    2001-11-01

    In our previous works, metal injection technique into small diameter (10 -100micrometers ) through holes was developed and applied for fabrication of Si based print circuit board. In the present work, we present the metal filling technology by vacuum casting into 3 dimensional through holes and trenches structure fabricated in stacked layered Si wafers prepared by fusion bonding of ICP etched Si wafers. Metal electrical feed through was successfully prepared by the method. Conventional print circuit boards have been fabricated with Epoxy resin based materials. In recent years Si is regarded as a candidate for next generation materials for print circuit board substrates, as the substrate whose thermal elongation same as the mounted chips is an ideal solution to residual stress problems in the elevated temperature application. In this report, we developed the double sided mountable stacked circuit board using Si deep etching technology and fusion bonding. This technology is expected to lead to the realization of the assembling of sensors, actuators and ICs, i.e. 3 dimensional MEMS packaging. In this report, we adopted micromachining technology to this application area and the special emphasis is placed on the low cost and reliable process development. The detailed items to be developed are shown as follows; 1) Development of Si wafer through holes penetration and trench formation by ICP etching. 2) Alignment and bonding of micromachined wafers. 3) Development of insulating layer with oxidation. 4) Development of formation of electrical feed through for stacked layers.

  3. Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum

    Directory of Open Access Journals (Sweden)

    Milijašević Milan

    2011-01-01

    Full Text Available Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter. The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2

  4. The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.

    Science.gov (United States)

    Argyri, Anthoula A; Mallouchos, Athanasios; Panagou, Efstathios Z; Nychas, George-John E

    2015-01-16

    The aim of the current study was to assess meat spoilage through the evolution of volatile compounds using chemometrics. Microbiological and sensory assessment, pH measurement and headspace solid phase microextraction gas chromatography/mass spectroscopy (headspace SPME-GC/MS) analysis were carried out in minced beef stored aerobically and under modified atmosphere packaging (MAP) at 0, 5, 10, and 15 °C. It was shown that the HS/SPME-GC/MS analysis provided useful information about a great number of volatile metabolic compounds detected during meat storage. Many of the identified and semi-quantified compounds were correlated with the sensory scores through the use of chemometrics, depicting possible spoilage indicators such as 2-pentanone, 2-nonanone, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl hexanoate, ethyl propanoate, ethyl lactate, ethyl acetate, ethanol, 2-heptanone, 3-octanone, diacetyl, and acetoin. Finally, the applied GC/MS global models were able to estimate the microbial counts of the different microorganisms and the sensory scores of a meat sample regardless of storage conditions (i.e. packaging and temperature). Copyright © 2014 Elsevier B.V. All rights reserved.

  5. Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

    National Research Council Canada - National Science Library

    Gallego, María Gabriela; Gordon, Michael H; Segovia, Francisco; Almajano Pablos, María Pilar

    2016-01-01

    The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions...

  6. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets.

    Science.gov (United States)

    Chaves López, Clemencia; Serio, Annalisa; Montalvo, Costanza; Ramirez, Cristina; Peréz Álvarez, José Angel; Paparella, Antonello; Mastrocola, Dino; Martuscelli, Maria

    2017-09-01

    Nisin is a lantibiotic exhibiting antimicrobial activity against a wide range of Gram-positive bacteria, or some Gram-negative bacteria when used in combination with other preservative agents. The objective of the present work was to study the effect of nisin treatment on biogenic amines occurrence and shelf life of refrigerated (4 °C) vacuum packaged rainbow trout samples. For this purpose samples were divided in two batches: the experimental batch (CB-N), consisting of samples immersed in sterilized broth formulated with soy milk 1.4% (v/v) and whey powder 11.2% (w/v) dissolved in deionized water with addition of nisin (500 mg L -1 ); the control batch (CB), consisting of samples immersed in the former broth without addition of nisin. A positive effect of nisin resulted on colour stability; in fact, the global colour index ΔE remained constant during the storage of treated rainbow trout samples, while it increased in the control. However, the behaviour of microbiota, texture, odour and biogenic amines were comparable between fillet samples treated with nisin broth and with control medium (without nisin). No inhibitory effects of nisin on biogenic amines accumulation was observed; conversely, the decline of histamine content (about 30%), observed only in fishes of the control batch, may be correlated to the presence of histamine-degradating bacteria ( Pseudomonas species). Further studies are necessary to investigate nisin action mechanism on the colour, an important physical characteristic involved in the product quality and consumer acceptability.

  7. Quality assessment of ice-stored tropical yellowfin tuna (Thunnus albacares) and influence of vacuum and modified atmosphere packaging.

    Science.gov (United States)

    Silbande, Adèle; Adenet, Sandra; Smith-Ravin, Juliette; Joffraud, Jean-Jacques; Rochefort, Katia; Leroi, Françoise

    2016-12-01

    Metagenomic, microbial, chemical and sensory analyses of Thunnus albacares from Martinique stored in ice (AIR - 0 °C), vacuum (VP - 4/8 °C) and modified atmosphere packaging (MAP - 4/8 °C) (70% CO2 - 30% O2) were carried out. The organoleptic rejection of AIR tuna was observed at day 13 when total bacterial counts equaled 10(6)-10(7) CFU g(-1). No extension of shelf-life was provided by VP and MAP. According to 16S rRNA gene sequence analyzed by Illumina MiSeq and PCR-TTGE, Rhodanobacter terrae was the main species of the freshly caught tuna. At the sensory rejection time, Brochothrix thermosphacta and Pseudomonas dominated the AIR products while B. thermosphacta alone or a mix of B. thermosphacta, Enterobacteriaceae and lactic acid bacteria (LAB) dominated the microbiota of MAP and VP products, respectively. The pH value remained stable in all trials, ranging from 5.77 to 5.97. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA-N) concentrations were weak and not significantly different between batches. Lipid oxidation increased in the samples containing O2 (MAP > AIR). The initial concentration of histamine was high (75-78 mg kg(-1)) and stable up to 8 days but then significantly decreased in all trials to reach 25-30 mg kg(-1), probably due to the presence of histamine-decomposing bacteria. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.

    Science.gov (United States)

    Filgueras, R S; Gatellier, P; Aubry, L; Thomas, A; Bauchart, D; Durand, D; Zambiazi, R C; Santé-Lhoutellier, V

    2010-11-01

    Physicochemical characteristics and oxidative stability during storage were determined in Gastrocnemius pars interna (GN) and Iliofiburalis (IF) muscles of Rhea americana. Glycolytic potential (GP) and pH decline of muscles were measured within the first 24 h post mortem. Colour, lipid and protein stability were determined during storage of meat, i.e. 5 days under air-packaging at 4°C, or 28 days under vacuum-packaging at 4°C. In parallel, anti-oxidant status of muscles was estimated by measuring α-tocopherol content and anti-oxidant enzyme activities (superoxide dismutase and catalase), while pro-oxidant status was evaluated by determining haeminic iron and long chain fatty acids (especially polyunsaturated fatty acids). The ultimate pH was similar in both muscles, but the GP value was significantly higher in IF than in GN muscle. Haeminic iron and alpha-tocopherol content differed between muscles, with 30% more haeminic iron (pstorage under air-packaging, lipid and protein oxidation of rhea muscles increased up to 275% and 30%, respectively. This increase was more rapidly and marked in IF muscle. The IF also showed high level of metmyoglobin accumulation after 3 days of storage (47%) and was rejected by 1 consumer out of 2 in sensorial analysis. Under vacuum-packaging, both muscles showed a high stability of colour and no oxidation of lipids and proteins. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  9. Survival of Escherichia coli o157:h7 co-cultured with different levels of pseudomonas fluorescens and lactobacillus plantarum on fresh beef

    Science.gov (United States)

    Tshabalala, P. A.; de Kock, H. L.; Buys, E. M.

    2012-01-01

    The purpose of this study was to investigate the effect of different levels of Pseudomonas fluorescens (102 and 106 log10 cfu/ml) and Lactobacillus plantarum (102 and 104 log10 cfu/ml) on the growth of Escherichia coli O157:H7 on beef loins. Beef loins inoculated with E. coli O157:H7 and P. fluorescens were aerobically stored for 7 days at 4 ºC, while those inoculated with E. coli O157:H7 and L. plantarum were vacuum packaged and stored for 8 weeks at 4 ºC. Aerobic Plate Counts (APC), E. coli O157:H7 and either P. fluorescens or L. plantarum counts were determined at different storage intervals. For the aerobically packaged beef loins, E. coli O157:H7 was detected throughout the 7 day storage period regardless of the P. fluorescens level in the inoculum. For the vacuum packaged beef loins, similar inoculum levels of E. coli O157:H7 and L. plantarum allowed E. coli O157:H7 to survive until week 5 of storage, while a higher inoculum level of L. plantarum inhibited E. coli O157:H7 from week 3. Once fresh beef has been contaminated with E. coli O157:H7, the level of P. fluorescens in the background flora does not inhibit its survival and growth. However, under vacuum storage, the application of L. plantarum as a biopreservative inhibits the survival of E. coli O157:H7 on beef. The higher the level of L. plantarum in the system, the earlier the onset of the inhibition. Farmers and abattoirs have to strengthen preventive strategies to eliminate contamination of beef carcasses with E. coli O157:H7. PMID:24031970

  10. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures.

    Science.gov (United States)

    Bao, Yulong; Puolanne, Eero; Ertbjerg, Per

    2016-11-01

    Patties were made from raw minced beef after storage for 6days in modified atmosphere (0, 20, 40, 60, and 80% oxygen) to study the combined effect of oxygen concentration and cooking temperature on hardness and color. Increased oxygen concentrations generally led to larger (P<0.01) thiobarbituric acid-reactive substances (TBARS) values, greater (P<0.01) loss of free thiols and more formation of cross-linked myosin heavy chain. Hardness of cooked patties was generally lower (P<0.01) without oxygen. Premature browning of cooked patties was observed already at a relative low oxygen concentration of 20%. The internal redness of cooked patties decreased (P<0.05) with increasing oxygen concentrations and increasing cooking temperatures. Mean particle size (D(3,2)) of homogenized cooked meat generally increased (P<0.05) with increasing cooking temperatures and increasing oxygen concentrations, and particle size was correlated (r=0.80) with hardness of cooked patties. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy.

    Science.gov (United States)

    Sinelli, Nicoletta; Limbo, Sara; Torri, Luisa; Di Egidio, Valentina; Casiraghi, Ernestina

    2010-11-01

    Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow and not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used to monitor the evolution of food quality. The aim of this work was to investigate the ability of both NIR (Near Infrared) and MIR (Mid Infrared) spectroscopy to follow meat freshness decay. The minced beef was packaged in high-oxygen modified atmosphere (30% CO2 and 70% O2) and stored at three temperatures. Spectra were collected by Fourier-Transformation (FT)-NIR and FT-IR instruments. PCA, applied to the data, was able to discriminate samples on the basis of storage time and temperature. The modelling of PC scores versus time allowed the setting of the time of initial freshness decay for the samples (6-7 days at 4.3°C, 2-3 days at 8.1°C and less than 1 day at 15.5°C). Copyright © 2010 Elsevier B.V. All rights reserved.

  12. Gelatine-Based Antioxidant Packaging Containing Caesalpinia decapetala and Tara as a Coating for Ground Beef Patties

    OpenAIRE

    María Gabriela Gallego; Gordon, Michael H.; Francisco Segovia; María Pilar Almajano Pablos

    2016-01-01

    The development of antioxidant-active packaging has numerous advantages, such as the reduction of synthetic additives in food, the reduction of plastic waste and food protection against oxidation reactions. Different concentrations of extracts of the plants Caesalpinia decapetala (CD) and Caesalpinia spinosa “Tara” (CS) were incorporated into gelatine films as natural antioxidants. The physical, mechanical and antioxidant properties of these films were studied. Films containing plant extracts...

  13. Quality attributes of chilled vacuum-packaged cold-smoked common carp (Cyprinus carpio and cold-smoked bighead carp (Hypophthalmichthys nobilis fillets

    Directory of Open Access Journals (Sweden)

    Milan Petar Milijašević

    2016-01-01

    Full Text Available The aim of this research was to study the effect of vacuum packaging on selected microbiological, chemical and sensory properties of cold-smoked common carp (Cyprinus carpio and cold-smoked bighead carp (Hypophthalmichthys nobilis fillets stored at 3 ± 0.5 °C, and to determine the shelf life of the products. Fillets were analysed on days 1, 7, 10,12, 14, 15 and 16. The total viable count was significantly higher (P < 0.01 in common carp samples than in bighead carp samples from storage day 12. At the end of experiment, the numbers of TVC in both groups of samples had not reached the value of 7 logcfu/g. No significant differences (P > 0.05 were determined between the psychrotrophic viable counts in common carp and bighead carp samples during the whole period of storage. In cold-smoked bighead carp samples, lactic acid bacteria were the dominant micro-organisms at the end of storage period. Listeria monocytogenes and Salmonella spp. were not detected in any of the examined samples. The pH values in both samples groups were quite stable and ranged from 5.97 ± 0.08 to 6.18 ± 0.07 in cold-smoked common carp, and from 5.80 ± 0.08 to 5.98 ± 0.06 in bighead carp samples. The total volatile basic nitrogen concentration increased during the storage period in both groups of samples. Based on sensory evaluation, it was concluded that vacuum-packaged cold-smoked common carp samples remained acceptable up to 15 days of storage, whereas vacuum-packaged cold-smoked bighead carp samples remained unchanged until the end of the experiment.

  14. Controlling Blown Pack Spoilage Using Anti-Microbial Packaging.

    Science.gov (United States)

    Reid, Rachael; Bolton, Declan; Tiuftin, Andrey A; Kerry, Joe P; Fanning, Séamus; Whyte, Paul

    2017-08-12

    Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals.

  15. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging.

    Science.gov (United States)

    Ozogul, Yesim; Durmus, Mustafa; Kuley Boga, Esmeray; Uçar, Yılmaz; Ozogul, Fatih

    2018-01-16

    The impacts of emulsions based on commercial oils on the biogenic amine formation and their indices of vacuumed packed sea bass fillets were investigated. The results showed that among biogenic amines, cadaverine, putrescine, spermidine, spermine, serotonin, dopamine, and agmatine were predominant amines in sea bass fillets stored under vacuum packaging. Significant differences (P sea bass treated with emulsions were observed. All groups contained histamine lower than 5.0 mg/100 g, regarded as the allowable limit by the U.S. Food and Drug Administration. Polyamine levels were not affected by application of emulsion. Quality index (QI) showed an increase and after 14 d of storage it decreased in all groups. The control generally seemed to higher QI value than those of treatment groups except at 14 and 18 days while soybean and corn gave lower QI among treatment groups. Only biogenic amine index correlated with sensory acceptability of vacuumed packed sea bass, indicating that this index can be used for determination of the degree of spoilage of vacuumed packed sea bass. Emulsions extended the shelf-life (approximately 2 to 4 d) of vacuumed packed sea bass fillets by inhibiting microbial growth compared to the control. Emulsions have become popular since they are regarded as ideal carrier for the delivery of lipophilic substances due to the ease of preparation, small particle size, their enhanced bioavailability, and long term kinetic stability. They have been proven to be self-preserving antimicrobials due to bound water in their structure and thus no available water to microorganisms. Antimicrobial emulsions have potential applications in many fields because they are inexpensive, stable, and nontoxic agents. © 2018 Institute of Food Technologists®.

  16. Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss and carp (Cyprinus carpio cuts freshness

    Directory of Open Access Journals (Sweden)

    Babić Jelena A.

    2014-01-01

    Full Text Available The purpose of food packing in modified atmosphere is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the modified atmosphere food packing technology are carbon-dioxide (CO2, oxygen (O2 and nitrogen (N2. The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N content and pH in muscle of rainbow trout (Oncorhynchus mykiss and common carp (Cyprinus carpio, as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I group and 40%CO2+60%N2 (II group, whereas the samples from third, control group, (III group were vacuum packaged. During trials samples were stored in refrigerator at +3°C. Determination of TVB-N and pH was performed on 1st, 7th and 14th day of storage. The obtained results indicate that the investigated mixtures of gases and vacuum as well had a significant influence on the values of TVB-N in trout and carp cuts samples. The lowest increase in TVB-N was established in trout and carp cuts samples from the group I, whereas the highest increase was established in samples from group III. Statistical significant difference (p < 0,001 between the average values of TVB-N for trout (I group: 18,17 ± 0,93; II group: 20,90 ± 0,81 and III group: 36,18 ± 2,65 mg N/100 g and carp cuts (I group: 26,74 ± 1,48; II group: 30,02 ± 0,31 and III group: 35,10 ± 1,75 mg N/100 g was established on 14th day. The lowest pH value was established in samples packaged in modified atmosphere with 60% CO2 +40% N2 (I group. On 14th day of testing the obtained value was 6,15 ± 0,09 for trout and 5,94 ± 1,11 for carp samples. Increase in pH value in trout samples packed in

  17. Vacuum mechatronics

    Science.gov (United States)

    Hackwood, Susan; Belinski, Steven E.; Beni, Gerardo

    1989-01-01

    The discipline of vacuum mechatronics is defined as the design and development of vacuum-compatible computer-controlled mechanisms for manipulating, sensing and testing in a vacuum environment. The importance of vacuum mechatronics is growing with an increased application of vacuum in space studies and in manufacturing for material processing, medicine, microelectronics, emission studies, lyophylisation, freeze drying and packaging. The quickly developing field of vacuum mechatronics will also be the driving force for the realization of an advanced era of totally enclosed clean manufacturing cells. High technology manufacturing has increasingly demanding requirements for precision manipulation, in situ process monitoring and contamination-free environments. To remove the contamination problems associated with human workers, the tendency in many manufacturing processes is to move towards total automation. This will become a requirement in the near future for e.g., microelectronics manufacturing. Automation in ultra-clean manufacturing environments is evolving into the concept of self-contained and fully enclosed manufacturing. A Self Contained Automated Robotic Factory (SCARF) is being developed as a flexible research facility for totally enclosed manufacturing. The construction and successful operation of a SCARF will provide a novel, flexible, self-contained, clean, vacuum manufacturing environment. SCARF also requires very high reliability and intelligent control. The trends in vacuum mechatronics and some of the key research issues are reviewed.

  18. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE.

    Science.gov (United States)

    Macé, Sabrina; Cornet, Josiane; Chevalier, Frédérique; Cardinal, Mireille; Pilet, Marie-France; Dousset, Xavier; Joffraud, Jean-Jacques

    2012-05-01

    In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR-TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO₂/50% N₂) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium divergens, Lactococcus piscium, Lactobacillus fuchuensis, Vagococcus carniphilus, Leuconostoc gasicomitatum and Brochothrix thermosphacta. The PCR-TTGE profiles and band identification enabled a shift of the dominant populations during the storage to be visualised for all the batches, probably due to the temperature change and the packaging. At the beginning of storage, Pseudomonas sp. dominated the raw salmon microbiota while in the following days (7 and 10), P. phosphoreum and L. piscium were identified as the main bacterial groups. This study enhances the knowledge of MAP and vacuum-packed raw salmon spoilage microbiota. Copyright © 2011 Elsevier Ltd. All rights reserved.

  19. Low-temperature cooking of beef

    DEFF Research Database (Denmark)

    Mortensen, Louise Mørch

    . The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods......-temperature long-time heat treatment of meat from a gastronomic viewpoint. The effect of cooking time and cooking temperature on the sensory properties of beef eye of round (semitendinosus) was investigated by a sensory descriptive study. The results showed that both cooking time (3, 6, 9, and 12 hours...

  20. Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage

    Science.gov (United States)

    Gunes, Gurbuz; Yilmaz, Neriman; Ozturk, Aylin

    2012-01-01

    Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21%) and CO2 (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2 and CO2 levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2. Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control. In reduced-O2 packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO2 or 5% O2 + 50% CO2 maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O2 + 50% CO2 combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality. PMID:22566763

  1. Effects of irradiation dose and O(2) and CO(2) concentrations in packages on foodborne pathogenic bacteria and quality of ready-to-cook seasoned ground beef product (meatball) during refrigerated storage.

    Science.gov (United States)

    Gunes, Gurbuz; Yilmaz, Neriman; Ozturk, Aylin

    2012-01-01

    Combined effects of gamma irradiation and concentrations of O(2) (0, 5, 21%) and CO(2) (0, 50%) on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O(2) and CO(2) levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O(2), respectively, compared to 21% O(2). Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg(-1), respectively, compared to control. In reduced-O(2) packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO(2) or 5% O(2) + 50% CO(2) maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O(2) + 50% CO(2) combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

  2. Effects of Irradiation Dose and O2 and CO2 Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball during Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    Gurbuz Gunes

    2012-01-01

    Full Text Available Combined effects of gamma irradiation and concentrations of O2 (0, 5, 21% and CO2 (0, 50% on survival of Escherichia coli O157:H7, Salmonella enteritidis, Listeria monocytogenes, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O2 and CO2 levels and irradiated at 2 and 4 kGy. Irradiation (4 kGy caused about 6 Log inactivation of the inoculated pathogens. Inactivation of Salmonella was 0.9- and 0.4-Log lower in 0 and 5% O2, respectively, compared to 21% O2. Irradiation at 2 and 4 kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28 mg malondialdehyde kg−1, respectively, compared to control. In reduced-O2 packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO2 or 5% O2 + 50% CO2 maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O2 + 50% CO2 combined with irradiation up to 4 kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.

  3. A High-Q Resonant Pressure Microsensor with Through-Glass Electrical Interconnections Based on Wafer-Level MEMS Vacuum Packaging

    Directory of Open Access Journals (Sweden)

    Zhenyu Luo

    2014-12-01

    Full Text Available This paper presents a high-Q resonant pressure microsensor with through-glass electrical interconnections based on wafer-level MEMS vacuum packaging. An approach to maintaining high-vacuum conditions by integrating the MEMS fabrication process with getter material preparation is presented in this paper. In this device, the pressure under measurement causes a deflection of a pressure-sensitive silicon square diaphragm, which is further translated to stress build up in “H” type doubly-clamped micro resonant beams, leading to a resonance frequency shift. The device geometries were optimized using FEM simulation and a 4-inch SOI wafer was used for device fabrication, which required only three photolithographic steps. In the device fabrication, a non-evaporable metal thin film as the getter material was sputtered on a Pyrex 7740 glass wafer, which was then anodically bonded to the patterned SOI wafer for vacuum packaging. Through-glass via holes predefined in the glass wafer functioned as the electrical interconnections between the patterned SOI wafer and the surrounding electrical components. Experimental results recorded that the Q-factor of the resonant beam was beyond 22,000, with a differential sensitivity of 89.86 Hz/kPa, a device resolution of 10 Pa and a nonlinearity of 0.02% F.S with the pressure varying from 50 kPa to 100 kPa. In addition, the temperature drift coefficient was less than −0.01% F.S/°C in the range of −40 °C to 70 °C, the long-term stability error was quantified as 0.01% F.S over a 5-month period and the accuracy of the microsensor was better than 0.01% F.S.

  4. Effect of modified atmosphere and vacuum packaging conditions on selected chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber scombrus

    Directory of Open Access Journals (Sweden)

    Ivanović Jelena S.

    2016-01-01

    Full Text Available Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus, with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP and vacuum packaging (VP, were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2 and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N, thiobarbituric acid (TBA and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis.

  5. Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations.

    Science.gov (United States)

    Adams, K R; Niebuhr, S E; Dickson, J S

    2015-12-01

    The objectives of this study were to determine the dissolved CO2 and O2 concentrations in the purge of vacuum-packaged pork chops over a 60 day storage period, and to elucidate the relationship of dissolved CO2 and O2 to the microbial populations and shelf life. As the populations of spoilage bacteria increased, the dissolved CO2 increased and the dissolved O2 decreased in the purge. Lactic acid bacteria dominated the spoilage microflora, followed by Enterobacteriaceae and Brochothrix thermosphacta. The surface pH decreased to 5.4 due to carbonic acid and lactic acid production before rising to 5.7 due to ammonia production. A mathematical model was developed which estimated microbial populations based on dissolved CO2 concentrations. Scanning electron microscope images were also taken of the packaging film to observe the biofilm development. The SEM images revealed a two-layer biofilm on the packaging film that was the result of the tri-phase growth environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

  6. Effects of packaging methods on shelf life of ratite meats

    Directory of Open Access Journals (Sweden)

    Horbańczuk Olaf K.

    2017-09-01

    Full Text Available Over the last years a growing demand for ratite meat, including ostrich, emu, and rhea has been observed in the world. Ratite meat is recognised as a dietetic product because of low level of fat, high share of PUFA, favourable n6/n3 ratio, and higher amounts of iron content in comparison with beef and chicken meat. The abundance of bioactive compounds, e.g. PUFA, makes ratite meat highly susceptible to oxidation processes. Moreover, pH over 6 creates favourable environment for fast microbial growth during storage conditions affecting its shelf life. However, availability of information on ratite meat shelf life among consumers and industry is still limited. Thus, the aim of the present review is to provide current information about the effect of ratite meat packaging type, i.e. air packaging, vacuum packaging with skin pack, modified atmosphere packaging (MAP, on its shelf life quality during storage, including technological and nutritional properties.

  7. Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage.

    Science.gov (United States)

    Zhang, Yuemei; Li, Dongping; Lv, Jian; Li, Qingzheng; Kong, Chunli; Luo, Yongkang

    2017-05-16

    The present study investigated the effect of cinnamon essential oil on the quality of vacuum-packaged common carp (Cyprinus carpio) fillets stored at 4±1°C in terms of sensory scores, physicochemical characteristics (total volatile basic nitrogen (TVB-N), biogenic amines, and color), and presence of spoilage microbiota. A total of 290,753 bacterial sequences and 162 different genera belonging to 14 phyla were observed by a high-throughput sequencing technique targeting the V3-V4 region of 16S rDNA, which showed a more comprehensive estimate of microbial diversity in carp samples compared with microbial enumeration. Before storage, Macrococcus and Aeromonas were the prevalent populations in the control samples, but cinnamon essential oil decreased the relative abundance of Macrococcus in the treated samples. Variability in the predominant microbiota in different samples during chilled storage was observed. Aeromonas followed by Lactococcus were the major contaminants in the spoiled control samples. Microbial enumeration also observed relatively higher counts of Aeromonas than other spoilage microorganisms. Compared with the control samples, cinnamon essential oil inhibited the growth of Aeromonas and Lactococcus were the predominant components in the treated samples on day 10; plate counts also revealed a relatively high level of lactic acid bacteria during refrigerated storage. However, there were no significant differences (P>0.05) in the composition of dominant microbiota between these two treatments at the end of the shelf-life. Furthermore, cinnamon essential oil treatment was more effective in inhibiting the increase of TVB-N and the accumulation of biogenic amines (especially for putrescine and cadaverine levels). Based primarily on sensory analysis, the use of cinnamon essential oil extended the shelf-life of vacuum-packaged common carp fillets by about 2days. Copyright © 2016 Elsevier B.V. All rights reserved.

  8. Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

    Directory of Open Access Journals (Sweden)

    G. Baldi

    2015-09-01

    Full Text Available Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days on veal loin (longissimus dorsi; LD and silverside (biceps femoris; BF physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texturetraits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties withoutaltering other sensory traits.

  9. Effect of vacuum and modified atmosphere packaging on the microbiological, chemical and sensory properties of tropical red drum (Sciaenops ocellatus) fillets stored at 4°C.

    Science.gov (United States)

    Silbande, Adèle; Adenet, Sandra; Chopin, Christine; Cornet, Josiane; Smith-Ravin, Juliette; Rochefort, Katia; Leroi, Françoise

    2018-02-02

    The effect of vacuum (VP - 4°C) and CO 2 /N 2 -atmosphere (MAP - 4°C) packaging on the quality of red drum fillets compared with whole gutted iced fish was investigated. A metagenomic approach, bacterial enumeration and isolation, biochemical and sensory analyses were carried out. The organoleptic rejection of whole fish was observed at day 15 whereas VP and MAP fillets appeared unacceptable only after 29days. At these dates, total mesophilic counts reached 10 7 -10 8 CFU g -1 . According to Illumina MiSeq sequencing, Arthrobacter, Chryseobacterium, Brevibacterium, Staphylococcus and Kocuria were the main genera of the fresh red drum fillets. At the sensory rejection time, lactic acid bacteria (LAB), particularly Carnobacterium sp., dominated the microbiota of both types of packaging. The pH value of fresh samples was between 5.96 and 6.37 and did not vary greatly in all trials. Total volatile basic nitrogen (TVBN) and trimethylamine (TMA) concentrations were low and not represent reliable indicators of the spoilage, contrary to some biogenic amines (cadaverine, putrescine and tyramine). Chilled packed fillets of red drum have an extended shelf-life compared to whole gutted iced fish. Overall, few differences in sensory and microbial quality were observed between the VP and MAP samples. Next-Generation Sequencing (NGS) provided data on the microbiota of a tropical fish. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages.

    Science.gov (United States)

    Hultman, Jenni; Rahkila, Riitta; Ali, Javeria; Rousu, Juho; Björkroth, K Johanna

    2015-10-01

    Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality fluctuation with occasional spoilage manifestations during shelf life. A total of 195 samples were subjected to culturing and amplicon sequence analyses. Abundant mesophilic psychrotrophs were detected within the microbiomes throughout the different compartments of the production plant environment. However, each of the main genera of food safety and quality interest, e.g., Leuconostoc, Brochothrix, and Yersinia, had their own characteristic patterns of contamination. Bacteria from the genus Leuconostoc, commonly causing spoilage of cold-stored, modified-atmosphere-packaged foods, were detected in high abundance (up to >98%) in the sausages studied. The same operational taxonomic units (OTUs) were, however, detected in lower abundances in raw meat and emulsion (average relative abundance of 2%±5%), as well as on the processing plant surfaces (food safety concerns related to their resilient existence on surfaces. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  11. Effects of soaking with natural additives in combinations with vacuum or modified atmosphere packaging on microbial populations and shelf life of fresh truffles (Chinese Tuber indicum).

    Science.gov (United States)

    Miao, Yuzhi; Chen, Cuiping; Ma, Qinqin; Wang, Yiding; Zhang, Xiaoyu; Guo, Fanglan; Li, Wei; Yong, Bin

    2014-10-01

    The objective of this study was to evaluate the relative effects and interactions of combined soaking treatment using citric acid (CTA) and apple polyphenol (APP) at mild heating temperatures for the inactivation of the external and internal microflora (mesophilic aerobic bacteria, mesophilic anaerobic bacteria, and fungi) in Chinese Tuber indicum, as well as to analyze the microbiological and sensory changes under modified atmosphere packaging (MAP)- and vacuum atmosphere packaging (VAC)-packed Chinese T. indicum stored at 4 °C for up to 55 d. Chinese T. indicum was soaked with CTA and APP alone or in combination for 10, 20, and 30 min at 35, 45, and 55 °C. A disinfection method using CTA and APP (3% CTA + 3% APP for 20 min at 45 °C) was obtained. Under this set of combination, the experimental values of microbial counts of mesophilic aerobic bacteria, mesophilic anaerobic bacteria, and fungi were 2.31 ± 0.4 log CFU/g, <1.0 log CFU/g, and <1.0 log CFU/g, respectively. Through the analysis of sensory qualities and microbial populations for MAP- or VAC-packed Chinese T. indicum, the shelf life of soaked truffles was prolonged to 45 or 40 d, respectively. The synergistic effect of CTA and APP may provide valuable insight into the reduction of microorganisms on fresh truffles. © 2014 Institute of Food Technologists®

  12. The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration.

    Science.gov (United States)

    Díaz, Pedro; Garrido, María Dolores; Bañón, Sancho

    2010-03-01

    The effects of two packaging methods on the spoilage of a cook-chill pork-based dish kept under refrigeration were studied. Raw pork cuts and pre-cooked tomato sauce were packed under vacuum "sous vide" in polyamide-polypropylene pouches (SV) or into translucent polypropylene trays under modified atmosphere (80% N(2)+20% CO(2)) and sealed with a top film (PT). Samples were cooked inside the pack at an oven temperature/time of 70 degrees C/7h, chilled at 3 degrees C and stored at 2 degrees C for up to 90days. Microbial (psychrotrophs, lactic-acid bacteria, Enterobacteriaceae, moulds and yeasts), physical-chemical (pH, water activity and total acidity) and sensory (colour, odour, flavour, texture and acceptance) parameters were determined. Heat penetration was faster in SV (2 degrees C/min) than in PT (1 degrees C/min) (core temperature). Both packaging methods were equally effective in protecting against microbial spoilage for 90 day at 2 degrees C. Minor counts were only detected for lactic-acid bacteria and anaerobic psychrotrophs in SV. No Enterobacteriaceae growth was found. Slight differences between SV and PT in pH and total acidity were observed. SV and PT had similar effects on the sensory preservation of the dishes. A gradual loss of acceptance of the cooked pork and tomato sauce was observed. Rancid flavour in PT and warmed-over-flavour in SV were noted in the final stages of storage. According to acceptance scores, the shelf-life of both SV and PT was 56 days at 2 degrees C. Both packaging methods can be used to manufacture sous vide meat-based dishes subsequently stored under refrigeration for catering use. Copyright 2009 Elsevier Ltd. All rights reserved.

  13. Color stability of Bos indicus bull steaks in modified atmosphere packaging (MAP

    Directory of Open Access Journals (Sweden)

    Priscila Robertina dos Santos

    2016-01-01

    Full Text Available Evaluations of meat quality, including color, influence purchasing decisions and can be affected by type of fresh meat the packaging system.In thisstudy,fresh steaks from Bos indicusbull were packaged in the vacuum (vacuum, 75% O2/25% CO2(HiOx-MAP and 40% CO2/0.4% CO/59.6% N2(CO-MAP. Emphasis is placed on the color and lipid oxidation of bull beef steaks. Results reveal that the steaks stored in CO-MAP and HiOx-MAPexhibited similar or brighter red color than fresh steaks (exposed only to oxygen or vacuum. The red color of the LD bull beef steaks packaged in CO-MAP was more intense than the color of meat stored in HiOx-MAP after the 14thday of storage. Vacuum packing dramatically impaired the color of the LD bull steaks, which were severely discolored (brown after all storage times. Bos indicussteaks of all treatments showed extremely low TBARS values in all storage times. The results suggested that HiOx-MAP or CO-MAP may be utilized to stabilize or improve the red color of fresh steaks from bull of so appreciated by the consumer.

  14. Beef lovers

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Pedrozo, Eugenio A.; van der Lans, Ivo A.

    2009-01-01

    In this chapter we will explore beef consumption behaviour from a cross-cultural perspective. Data collected in Brazil, Australia and the Netherlands supports the main objectives of identifying consumers' anticipated emotions, degree of involvement, attitudes and main concerns towards beef...

  15. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Benedito, J., E-mail: jjbenedi@tal.upv.e [Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Departamento Tecnologia de Alimentos, Universidad Politecnica de Valencia, Cami de Vera S/n, E46022 Valencia (Spain); Cambero, M.I. [Departamento de Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E28040 Madrid (Spain); Ortuno, C. [Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Departamento Tecnologia de Alimentos, Universidad Politecnica de Valencia, Cami de Vera S/n, E46022 Valencia (Spain); Cabeza, M.C.; Ordonez, J.A.; Hoz, L. de la [Departamento de Nutricion, Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, E28040 Madrid (Spain)

    2011-03-15

    The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was irradiated with doses ranging 1-4 kGy. After the treatment, the microbial inactivation of Listeria monocytogenes, the shelf-life of the product and some sensory attributes (appearance, odor, and flavor) were determined. The inactivation of L. monocytogenes was satisfactorily described by a first-order kinetics equation (R2=0.99). The influence of the irradiation dose on appearance, odor, and flavor was modeled through Gompertz (R2=0.99, for appearance) and Activation/Inactivation (R2=0.99, for odor and flavor) equations. A model was also developed to determine the shelf-life of irradiated cooked ham depending on the irradiation dose (R2>0.91). The dose that maximized the scores of the sensory attributes was 0.96 kGy resulting in an acceptable sensory quality for 80 days. It is possible to apply up to 2 kGy to ensure microbial safety, while provoking no significant changes in the above mentioned sensory attributes.

  16. U. S. consumer perceptions of U. S. and Canadian beef quality grades.

    Science.gov (United States)

    Tedford, J L; Rodas-González, A; Garmyn, A J; Brooks, J C; Johnson, B J; Starkey, J D; Clark, G O; Derington, A J; Collins, J A; Miller, M F

    2014-08-01

    A U.S. consumer (n = 642) study (Baltimore, MD; Phoenix, AZ; and Lubbock, TX) was conducted to compare consumer sensory scores of U.S. beef (83 USDA Choice [Choice] and 96 USDA Select [Select]) and Canadian beef (77 AAA and 82 AA) strip loins. Strip loins (n = 338) were obtained from beef processors in Canada and the United States and were wet aged until 21 d postmortem at 2°C. Marbling scores were assigned at 21 d and loins were paired according to quality grades and marbling score. Strip loins were fabricated into 2.54-cm thick steaks; steaks were vacuum packaged and frozen until further evaluations. Proximate analysis was performed to compare fat, moisture, and protein. Choice and Canadian AAA had similar marbling scores and intramuscular fat. Both Choice and Canadian AAA had greater (P grades (P > 0.05). Consumers' opinions did not differ when comparing equivalent grades (Choice with Canadian AAA and Select with Canadian AA), but they rated Choice and Canadian AAA more palatable than Select and Canadian AA for all sensory attributes (P grade carcasses (Choice and Canadian AAA) than lower quality grade carcasses (Select and Canada AA). Additionally, consumers gave their opinion of Canadian beef, where its quality and safety were rated as "good" to "excellent" for both attributes (76.72% and 88.36%, respectively; P grades; however, strip loin steaks from higher quality grades were more palatable than lower quality grades according to consumer scores for eating quality traits.

  17. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability.

    Science.gov (United States)

    Canto, Anna C V C S; Suman, Surendranath P; Nair, Mahesh N; Li, Shuting; Rentfrow, Gregg; Beach, Carol M; Silva, Teofilo J P; Wheeler, Tommy L; Shackelford, Steven D; Grayson, Adria; McKeith, Russell O; King, D Andy

    2015-04-01

    The sarcoplasmic proteome of beef Longissimus lumborum demonstrating animal-to-animal variation in color stability was examined to correlate proteome profile with color. Longissimus lumborum (36 h post-mortem) muscles were obtained from 73 beef carcasses, aged for 13 days, and fabricated to 2.5-cm steaks. One steak was allotted to retail display, and another was immediately vacuum packaged and frozen at -80°C. Aerobically packaged steaks were stored under display, and color was evaluated on days 0 and 11. The steaks were ranked based on redness and color stability on day 11, and ten color-stable and ten color-labile carcasses were identified. Sarcoplasmic proteome of frozen steaks from the selected carcasses was analyzed. Nine proteins were differentially abundant in color-stable and color-labile steaks. Three glycolytic enzymes (phosphoglucomutase-1, glyceraldehyde-3-phosphate dehydrogenase, and pyruvate kinase M2) were over-abundant in color-stable steaks and positively correlated (P<0.05) to redness and color stability. These results indicated that animal variations in proteome contribute to differences in beef color. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.

    Science.gov (United States)

    Emborg, Jette; Laursen, Birgit Groth; Dalgaard, Paw

    2005-06-15

    40% CO2/60% O2 during 28 days of storage at 1.0 degrees C. To reduce current problems with histamine fish poisoning due to VP tuna it is suggested, for lean tuna loins, to replace vacuum packaging with MAP containing approximately 40% CO2 and approximately 60% O2.

  19. Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

    Directory of Open Access Journals (Sweden)

    Łopacka Joanna

    2015-12-01

    Full Text Available The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, Warner–Bratzler shear force (WBSF, storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.

  20. Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere.

    Science.gov (United States)

    Boskovic, Marija; Djordjevic, Jasna; Ivanovic, Jelena; Janjic, Jelena; Zdravkovic, Nemanja; Glisic, Milica; Glamoclija, Natasa; Baltic, Branislav; Djordjevic, Vesna; Baltic, Milan

    2017-10-03

    The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10 6 CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O 2 /50%CO 2 /20% N 2 ) and stored at 3±1°C for 15days. GC-MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640μg/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05logCFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P<0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists. Copyright © 2017 Elsevier B.V. All rights reserved.

  1. Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product during refrigerated storage

    Directory of Open Access Journals (Sweden)

    Deepshikha Deuri

    2016-06-01

    Full Text Available Aim: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C for 15 days. Materials and Methods: Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min, T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min, T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min, and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min. Results: Cooking yield was significantly higher (p<0.05 for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05 on day 15. The tyrosine value of all the samples increased significantly (p<0.05 among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05 lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability. Conclusion: Furthermore, Vawksa rep (smoked pork product could be prepared easily with little technology up-gradation and with a negligible escalation of production cost.

  2. Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation.

    Science.gov (United States)

    Gobert, Mylène; Gruffat, Dominique; Habeanu, Mihaela; Parafita, Emilie; Bauchart, Dominique; Durand, Denys

    2010-08-01

    The effect of supplementing PUFA-rich cull cow diets with vitamin E (2.8 g/animal/day) or vitamin E plus plant extracts rich in polyphenols (PERP) (126 g/animal/day), for 101+/-3 days preceding slaughter, on the oxidative stability of longissimus thoracis (LT) and semitendinosus (ST) steaks was evaluated after ageing (for 12 d at 4 degrees C either in carcass or under-vacuum) and packaging (14 d under-vacuum (V), 4 d aerobic (A) and 7 d under modified atmosphere (70:30, O(2)/CO(2)) (MA)). The ageing method had no effect on a beef lipid oxidation intensity marker (malondialdehyde (MDA)), whereas packaging systems containing O(2) (A and MA) significantly increased lipid oxidation intensity (5 and 13 times higher than under V, respectively). Adding antioxidants to diets of animals given a PUFA-rich diet significantly improved lipid stability in steaks; the combination of vitamin E and PERP was more efficient than vitamin E alone for the most deleterious beef packaging. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

  3. Lean color characteristics of bullock and steer beef.

    Science.gov (United States)

    Shackelford, S D; Purser, D E; Smith, G C; Griffin, C L; Stiffler, D M; Savell, J W

    1992-02-01

    Twelve young bulls and 12 steers were slaughtered and the carcasses were fabricated at 48 h postmortem. Top rounds, bottom rounds, and rib eyes were vacuum-packaged and stored at 0 degrees C until 21 d postmortem. After subprimal storage, steaks were removed from each cut and displayed under simulated retail conditions for 3 d. Consumer panelists (n = 110) showed little difference in buying preference for top round, bottom round, and rib eye steaks from steers vs bullocks. Also, consumer panelists could not detect color differences between steaks from steers and bullocks. Experienced panelists (n = 6) detected brighter (P less than .05) muscle color for top round and rib eye steaks from steers but detected no difference in muscle color of bottom round steaks from bullocks and steers. Generally, overall desirability scores favored steaks from steer carcasses. This was particularly true of rib eye steaks. Sex-class of carcass did not affect aerobic plate counts of top round, bottom round, or rib eye steaks either before or after 3 d of retail display. Muscle pH was lower for top round and rib eye steaks from steer carcasses; however, the magnitude of this difference was not large enough to affect retail display stability. Muscle pH of bottom round steaks was not affected by sex-class. Although experienced panelists could detect differences in visual appearance of beef retail cuts from steers and bullocks, consumer panelists did not show a clear purchase preference for steer vs bullock beef. These data suggest that beef retail cuts from bullocks are acceptable in visual appearance.

  4. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.

    Science.gov (United States)

    Djimsa, Blanchefort A; Abraham, Anupam; Mafi, Gretchen G; VanOverbeke, Deborah L; Ramanathan, Ranjith

    2017-02-01

    Premature browning is a condition wherein ground beef exhibits a well-done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH-dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in-vitro. Beef patties (lean: fat = 85:15) were packaged in high-oxygen modified atmosphere (HiOX-MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH-dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P dependent reductase, and LDH were different and pH-dependent. LDH was able to generate NADH at 84 °C; whereas NADH-dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color. © 2017 Institute of Food Technologists®.

  5. Consumer perceptions of beef healthiness: results from a qualitative study in four European countries.

    Science.gov (United States)

    Van Wezemael, Lynn; Verbeke, Wim; de Barcellos, Marcia D; Scholderer, Joachim; Perez-Cueto, Federico

    2010-06-15

    Consumer perception of the healthiness of beef is an important determinant of beef consumption. However, little is known about how consumers perceive the healthiness of beef. The aim of this study is to shed light on the associations between beef and health. Eight focus group discussions were conducted in four European countries (France, UK, Germany, Spain), each consisting of seven to nine participants. A content analysis was performed on the transcripts of these discussions. Although beef was generally perceived as healthful, focus group participants expected positive as well as negative effects of beef consumption on their health. Labelled, branded, fresh and lean beef were perceived as signalling healthful beef, in contrast with further processed and packaged beef. Consumers felt that their individual choices could make a difference with respect to the healthiness of beef consumed. Focus group participants were not in favour of improving beef healthiness during processing, but rather focussed on appropriate consumption behaviour and preparation methods. The individual responsibility for health implies that consumers should be able to make correct judgements about how healthful their food is. However, the results of this study indicate that an accurate assessment of beef healthiness is not always straightforward. The presented results on consumer perceptions of beef healthiness provide insights into consumer decision making processes, which are important for the innovation and product differentiation in the European beef sector, as well as for public health policy decisions related to meat consumption in general and beef consumption in particular.

  6. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 degrees C.

    Science.gov (United States)

    Atrea, I; Papavergou, A; Amvrosiadis, I; Savvaidis, I N

    2009-04-01

    The present study evaluated the use of vacuum packaging (alone) or with addition of oregano essential oil (EO), as an antimicrobial treatment for shelf-life extension of fresh Mediterranean octopus stored under refrigeration for a period of 23 days. Four different treatments were tested: A, control sample; under aerobic storage in the absence of oregano essential oil; VP, under vacuum packaging in the absence of oregano essential oil; and VO1, VO2, treated samples with oregano essential oil 0.2 and 0.4% (v/w), respectively, under VP. Of all the microorganisms enumerated, Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria (LAB) were the groups that prevailed in octopus samples, irrespective of antimicrobial treatment. With regard to the chemical freshness indices determined, thiobarbituric acid (TBA) values were low in all octopus samples, as could have been expected from the low fat content of the product. Both trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) values of oregano treated under VP octopus samples were significantly lower compared to control samples during the entire refrigerated storage period. Based primarily on sensory evaluation (odor), the use of VP, VO1 and VO2 extended the shelf-life of fresh Mediterranean octopus by ca. 3, 11 and 20 days, respectively.

  7. Effect of ionizing radiation on the oxidation of cholesterol in frozen chicken and beef hamburgers;Efeito da radiacao ionizante sobre a oxidacao do colesterol em hamburgueres de frango e bovino congelados

    Energy Technology Data Exchange (ETDEWEB)

    Moura, Andrea Figueiredo Procopio de

    2004-07-01

    Several technologies have been developed to assure food quality. Among these technological processes, ionizing radiation has been described as a feasible alternative for food conservation, mainly for meat products, since it keeps their natural properties. In hamburgers, the use of irradiation has been studied due to the frequent implication of such products in outbreaks of food-borne diseases. Some of the outbreaks, which even killed consumers, were caused by E. coli O157:H7. But the use of ionizing radiation in hamburgers may form free radicals able to trigger lipid oxidation in the muscle tissue. As a component of the cell membrane lipids, cholesterol may also undergo oxidation and form biologically active compounds, with atherogenic, mutagenic, cytotoxic and cancerous properties. The aim of this work was to evaluate the occurrence of cholesterol oxidation products in chicken hamburgers and beef hamburgers submitted to irradiation and stored frozen, aerobically and under vacuum. The results showed that irradiation caused an increase of around 11% in the concentration of cholesterol oxides in frozen hamburgers. In chicken hamburgers, an increase in the levels of cholesterol oxides was observed ali over the storage period, while in beef hamburgers it was observed only in the final part of the storage period. Packaging itself did not have a significant effect on the concentrations of cholesterol oxides in either of the types of hamburgers studied. However, it showed a significant interaction with irradiation, that is, vacuum packaging prevented the formation of cholesterol oxides in irradiated beef hamburgers. (author)

  8. Vacuum electronics

    CERN Document Server

    Eichmeier, Joseph A

    2008-01-01

    Nineteen experts from the electronics industry, research institutes and universities have joined forces to prepare this book. ""Vacuum Electronics"" covers the electrophysical fundamentals, the present state of the art and applications, as well as the future prospects of microwave tubes and systems, optoelectronics vacuum devices, electron and ion beam devices, light and X-ray emitters, particle accelerators and vacuum interrupters. These topics are supplemented by useful information about the materials and technologies of vacuum electronics and vacuum technology.

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

    Science.gov (United States)

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

    2013-01-01

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

  10. Environmental sustainability of beef

    Science.gov (United States)

    A national assessment of the sustainability of beef is being conducted in collaboration with the National Cattlemen’s Beef Association through the support of the Beef Checkoff. This includes surveys and visits to cattle operations throughout the U.S. to gather production information. With this infor...

  11. Vacuum extraction

    DEFF Research Database (Denmark)

    Maagaard, Mathilde; Oestergaard, Jeanett; Johansen, Marianne

    2012-01-01

    Objectives. To develop and validate an Objective Structured Assessment of Technical Skills (OSATS) scale for vacuum extraction. Design. Two part study design: Primarily, development of a procedure-specific checklist for vacuum extraction. Hereafter, validationof the developed OSATS scale for vacuum...

  12. Significant histamine formation in tuna ( Thunnus albacares ) at 2 degrees C - effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria

    DEFF Research Database (Denmark)

    Emborg, Jette; Laursen, B. G.; Dalgaard, Paw

    2005-01-01

    Occurrence and importance of psychrotolerant histamine producing bacteria in chilled fresh tuna were demonstrated in the present study. The objective was to evaluate microbial formation of histamine and biogenic amines in chilled fresh tuna from the Indian Ocean and stored either vacuum-packed (VP......) or modified atmosphere-packed (MAP). Firstly, biogenic amines and the dominating microbiota were determined in VP tuna involved in an outbreak of histamine fish poisoning in Denmark. Secondly, the microbiota of fresh MAP tuna was evaluated at the time of processing in Sri Lanka and chemical, microbial...... and sensory changes were evaluated during storage at 1-3 degrees C. To explain the results obtained with naturally contaminated tuna the effect of VP and MAP on biogenic amine formation by psychrotolerant bacteria was evaluated in challenge tests at 2 degrees C and 10 degrees C. The VP tuna that caused...

  13. Qualitative evaluation of Kilishi prepared from beef and pork ...

    African Journals Online (AJOL)

    ... Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp.

  14. VACUUM TRAP

    Science.gov (United States)

    Gordon, H.S.

    1959-09-15

    An improved adsorption vacuum trap for use in vacuum systems was designed. The distinguishing feature is the placement of a plurality of torsionally deformed metallic fins within a vacuum jacket extending from the walls to the central axis so that substantially all gas molecules pass through the jacket will impinge upon the fin surfaces. T fins are heated by direct metallic conduction, thereby ol taining a uniform temperature at the adeorbing surfaces so that essentially all of the condensible impurities from the evacuating gas are removed from the vacuum system.

  15. Influence of chitosan addition on quality properties of vacuum-packaged pork sausages Influência da adição de quitosana sobre a qualidade de salsichas embaladas a vacuo

    Directory of Open Access Journals (Sweden)

    Mario García

    2010-06-01

    Full Text Available The aim of the study was to evaluate the influence of the chitosan addition on the quality of vacuum packaged pork sausages. A variant of the product was elaborated with 1% (w/w of chitosan in lactic acid solution at 1% (v/v and it was compared to a control. Sausages were mechanically stuffed and manually conformed and vacuum packaged. Sausages were stored at 4 °C and microbiological evaluations, pH measurements, texture profile analysis and sensorial evaluation were performed. The chitosan addition in the formulation of the sausages did not reduce the microbiological counts. The pH values obtained in all samples were similar, which suggests that the chitosan addition did not influence the pH values of sausages. The added chitosan did not affect significantly (p O objetivo do estudo foi avaliar a influência da adição de quitosana sobre a qualidade de salsichas embaladas a vácuo. Elaborou-se uma variante do produto com 1% (m/m de quitosana adicionada em dissolução de ácido láctico a 1% (v/v e manteve-se um lote controle sem adição de quitosana. Formaram-se peças mediante torção manual e envasadas a vácuo. Determinaram-se, durante o armazenamento a 4 °C, vários parâmetros de qualidade: avaliações microbiológicas, pH, análise do perfil de textura e avaliação sensorial mediante a análise descritiva quantitativa. A adição de quitosana na formulação das salsichas não reduziu os conteúdos microbiológicos e os valores de pH obtidos em todas as amostras foram similares, o que sugere que a adição de quitosana não influencia os valores de pH das salsichas. A adição de quitosana não afetou significativamente (p < 0,05 os valores de textura nem as análises sensoriais estudadas mantendo, portanto, a qualidade do embutido.

  16. Qualidade microbiologica da carne de frango irradiada em embalagem convencional e a vácuo Microbiological evaluation of chicken breast meat irradiated in conventional and vacuum package

    Directory of Open Access Journals (Sweden)

    A.L. Oliveira

    2009-10-01

    Full Text Available Foram avaliados os efeitos da radiação gama nas doses de 1,5 e 3,0kGy, em peitos de frango embalados em embalagem convencional e a vácuo. As amostras embaladas foram submetidas à irradiação e estocadas sob refrigeração (4ºC por 30 dias. A radiação mostrou-se eficiente na redução de mesófilos aeróbios estritos e facultativos viáveis, coliformes totais e termotolerantes, com destaque para Salmonella spp. Os bolores e leveduras mostraram-se bastante resistentes à radiação. Os resultados sugerem que a dose de 3,0kGy pode ser utilizada no controle da microbiota do peito de frango armazenado sob refrigeração, sendo uma alternativa para o aumento da vida de prateleira por até 10 dias, ao garantir a segurança do consumidor pela eliminação de possíveis patógenos.The effects of gamma radiation doses of 1.5 and 3.0kGy on chicken breasts packed under conventional or vacuum atmosphere were evaluated. The packed samples were subjected to irradiation and stored under refrigeration (4°C for 30 days. The radiation was efficient in reducing strict and facultative aerobic mesophiles, total and fecal coliforms, and mainly Salmonella spp. The molds and yeasts were very resistant to radiation. The results suggest that gamma radiation at 3.0kGy can be used to control the microbiota in chicken breast stored under refrigeration, as an alternative to extend the shelf-life for more than ten days and ensure the food safety by eliminating potential pathogens.

  17. Vacuum Technology

    Energy Technology Data Exchange (ETDEWEB)

    Biltoft, P J

    2004-10-15

    The environmental condition called vacuum is created any time the pressure of a gas is reduced compared to atmospheric pressure. On earth we typically create a vacuum by connecting a pump capable of moving gas to a relatively leak free vessel. Through operation of the gas pump the number of gas molecules per unit volume is decreased within the vessel. As soon as one creates a vacuum natural forces (in this case entropy) work to restore equilibrium pressure; the practical effect of this is that gas molecules attempt to enter the evacuated space by any means possible. It is useful to think of vacuum in terms of a gas at a pressure below atmospheric pressure. In even the best vacuum vessels ever created there are approximately 3,500,000 molecules of gas per cubic meter of volume remaining inside the vessel. The lowest pressure environment known is in interstellar space where there are approximately four molecules of gas per cubic meter. Researchers are currently developing vacuum technology components (pumps, gauges, valves, etc.) using micro electro mechanical systems (MEMS) technology. Miniature vacuum components and systems will open the possibility for significant savings in energy cost and will open the doors to advances in electronics, manufacturing and semiconductor fabrication. In conclusion, an understanding of the basic principles of vacuum technology as presented in this summary is essential for the successful execution of all projects that involve vacuum technology. Using the principles described above, a practitioner of vacuum technology can design a vacuum system that will achieve the project requirements.

  18. European consumers and beef safety

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens Oliver

    2010-01-01

    consumption decision making process. Eight focus group discussions were performed with a total of 65 beef consumers in four European countries. Content analysis revealed that European consumers experienced difficulties in the assessment of the safety of beef and beef products and adopted diverging uncertainty......European beef consumption has been gradually declining during the past decades, while consumers' concerns about beef safety have increased. This paper explores consumer perceptions of and interest in beef safety and beef safety information, and their role in beef safety assessment and the beef...... reduction strategies. These include the use of colour, labels, brands and indications of origin as cues signalling beef safety. In general, consumer trust in beef safety was relatively high, despite distrust in particular actors....

  19. Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.

    Science.gov (United States)

    Zhou, Huimin; Xie, Yuanhong; Liu, Hui; Jin, Junhua; Duan, Huixia; Zhang, Hongxing

    2015-10-01

    Two application methods were used to investigate the effect of plantaricin BM-1 on the control of Listeria monocytogenes and background spoilage bacteria in sliced vacuum-packaged cooked ham without the addition of any chemical preservatives, including sodium nitrite, during 35 days of storage at 4°C. Regardless of the application method, plantaricin BM-1 treatment (320, 640, or 1,280 arbitrary units [AU]/g of sliced cooked ham) significantly (P microbiological spoilage limitation level on the 21st day of storage. However, plantaricin BM-1 treatment significantly (P < 0.05) reduced the survival of background spoilage bacteria in ham compared with their survival in the control from day 21 to 35 of storage at 4°C. A level of 1,280 AU/g plantaricin incorporated into cooked ham was the most effective, reducing the count of background spoilage bacteria count from an initial 2.0 log CFU/g to 1.5 log CFU/g on day 7. This was then maintained for another 14 days and finally increased to 2.76 log CFU/g at the end of the storage at 4°C (2.85 log CFU/g lower than in the control). In conclusion, plantaricin BM-1 application inhibited the growth of L. monocytogenes and background spoilage bacteria in cooked ham during storage at 4°C and could be used as an antimicrobial additive for meat preservation.

  20. Packaging systems for animal origin food

    Directory of Open Access Journals (Sweden)

    2011-03-01

    Full Text Available The main task of food packaging is to protect the product during storage and transport against the action of biological, chemical and mechanical factors. The paper presents packaging systems for food of animal origin. Vacuum and modified atmosphere packagings were characterised together with novel types of packagings, referred to as intelligent packaging and active packaging. The aim of this paper was to present all advantages and disadvantages of packaging used for meat products. Such list enables to choose the optimal type of packaging for given assortment of food and specific conditions of the transport and storing.

  1. New Finsler package

    Science.gov (United States)

    Youssef, Nabil L.; Elgendi, S. G.

    2014-03-01

    The book “Handbook of Finsler geometry” has been included with a CD containing an elegant Maple package, FINSLER, for calculations in Finsler geometry. Using this package, an example concerning a Finsler generalization of Einstein’s vacuum field equations was treated. In this example, the calculation of the components of the hv-curvature of Cartan connection leads to wrong expressions. On the other hand, the FINSLER package works only in dimension four. We introduce a new Finsler package in which we fix the two problems and solve them. Moreover, we extend this package to compute not only the geometric objects associated with Cartan connection but also those associated with Berwald, Chern and Hashiguchi connections in any dimension. These improvements have been illustrated by a concrete example. Furthermore, the problem of simplifying tensor expressions is treated. This paper is intended to make calculations in Finsler geometry more easier and simpler.

  2. Invariant vacuum

    Science.gov (United States)

    Robles-Pérez, Salvador

    2017-11-01

    We apply the Lewis-Riesenfeld invariant method for the harmonic oscillator with time dependent mass and frequency to the modes of a charged scalar field that propagates in a curved, homogeneous and isotropic spacetime. We recover the Bunch-Davies vacuum in the case of a flat DeSitter spacetime, the equivalent one in the case of a closed DeSitter spacetime and the invariant vacuum in a curved spacetime that evolves adiabatically. In the three cases, it is computed the thermodynamical magnitudes of entanglement between the modes of the particles and antiparticles of the invariant vacuum, and the modification of the Friedmann equation caused by the existence of the energy density of entanglement. The amplitude of the vacuum fluctuations are also computed.

  3. Cosmic vacuum

    Energy Technology Data Exchange (ETDEWEB)

    Chernin, Artur D [P.K. Shternberg State Astronomical Institute at the M.V. Lomonosov Moscow State University, Moscow (Russian Federation)

    2001-11-30

    Recent observational studies of distant supernovae have suggested the existence of cosmic vacuum whose energy density exceeds the total density of all the other energy components in the Universe. The vacuum produces the field of antigravity that causes the cosmological expansion to accelerate. It is this accelerated expansion that has been discovered in the observations. The discovery of cosmic vacuum radically changes our current understanding of the present state of the Universe. It also poses new challenges to both cosmology and fundamental physics. Why is the density of vacuum what it is? Why do the densities of the cosmic energy components differ in exact value but agree in order of magnitude? On the other hand, the discovery made at large cosmological distances of hundreds and thousands Mpc provides new insights into the dynamics of the nearby Universe, the motions of galaxies in the local volume of 10 - 20 Mpc where the cosmological expansion was originally discovered. (reviews of topical problems)

  4. Vacuum II

    CERN Document Server

    Franchetti, G

    2013-01-01

    This paper continues the presentation of pumps begun in ‘Vacuum I’. The main topic here is gauges and partial-pressure measurements. Starting from the kinetics of gases, the various strategies for measuring vacuum pressures are presented at an introductory level, with some reference to hardware devices. Partial-pressure measurement techniques are introduced, showing that the principles of ion selection have a direct similarity to particle dynamics in accelerators.

  5. 16 CFR 501.3 - Replacement bags for vacuum cleaners.

    Science.gov (United States)

    2010-01-01

    ... 16 Commercial Practices 1 2010-01-01 2010-01-01 false Replacement bags for vacuum cleaners. 501.3... REQUIREMENTS AND PROHIBITIONS UNDER PART 500 § 501.3 Replacement bags for vacuum cleaners. Replacement bags for vacuum cleaners, packaged and labeled for retail sale are exempt from the requirements of § 500.15a of...

  6. BEEF MARKET IN ROMANIA

    Directory of Open Access Journals (Sweden)

    Elena SOARE

    2015-04-01

    Full Text Available This scientific paper presents the cattle market dynamics in Romania during 2007-2013. In order to realize this research there were used certain indicators, as following: herds of cattle, realized beef production, selling price, human consumption, import and export. The data were collected from the Ministry of Agriculture and Rural Development, National Institute of Statistics and Faostat. During the analysis, the presented indicators were modified from a period to another, because of both internal and external factors. Consumption demand is being influenced by: beef price, beef quality, price of other meat categories, consumers incomes, population’s food consumption pattern and so on.

  7. Effect of selected plant essential oils or their constituents and modified atmosphere packaging on the radiosensitivity of Escherichia coli O157:H7 and Salmonella typhi in ground beef.

    Science.gov (United States)

    Turgis, M; Borsa, J; Millette, M; Salmieri, S; Lacroix, M

    2008-03-01

    Twenty-six different essential oils were tested for their efficiency to increase the relative radiosensitivity of Escherichia coli and Salmonella Typhi in medium-fat ground beef (23% fat). Ground beef was inoculated with E. coli O157:H7 or Salmonella (10(6) CFU/g), and each essential oil or one of their main constituents was added separately at a concentration of 0.5% (wt/wt). Meat samples (10 g) were packed under air or under modified atmosphere and irradiated at doses from 0 to 1 kGy for the determination of the D10-value of E. coli O157:H7, and from 0 to 1.75 kGy for the determination of the D10-value of Salmonella Typhi. Depending on the compound tested, the relative radiation sensitivity increased from 1 to 3.57 for E. coli O157:H7 and from 1 to 3.26 for Salmonella Typhi. Addition of essential oils or their constituents before irradiation also reduced the irradiation dose needed to eliminate both pathogens. In the presence of Chinese cinnamon or Spanish oregano essential oils, the minimum doses required to eliminate the bacteria were reduced from 1.2 to 0.35 and from 1.4 to 0.5 for E. coli O157:H7 and Salmonella Typhi, respectively. Cinnamon, oregano, and mustard essential oils were the most effective radiosensitizers.

  8. Vacuum Valve

    CERN Multimedia

    1974-01-01

    This valve was used in the Intersecting Storage Rings (ISR) to protect against the shock waves that would be caused if air were to enter the vacuum tube. Some of the ISR chambers were very fragile, with very thin walls - a design required by physicists on the lookout for new particles.

  9. Flavor relationships among muscles from the beef chuck and round.

    Science.gov (United States)

    Meisinger, J L; James, J M; Calkins, C R

    2006-10-01

    This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and triceps brachii-long head (TRI) were separated, cut into steaks, and frozen (-16 degrees C). Sensory analysis was conducted using a trained taste panel, with steaks grilled to an internal temperature of 65 degrees C. Heme-iron concentration and pH were determined. The INF had lower (P muscles, and the VAL had the most intense (P muscle type. Heme-iron concentration did not differ among muscles. Three USDA Select carcasses had intense off-flavor in the muscles. Liver-like flavor was highly negatively correlated with off-flavor intensity for each of the muscles tested. Muscles rated a 5 or below (on an 8-point rating scale, where 1 = extremely intense off-flavor and 8 = no off-flavor) in off-flavor intensity and identified as liver-like by 30% or more of the panelists were grouped together and compared to normal muscles. Those in the liver-flavored group were less frequently identified as charred, probably because the liver-like flavor was so intense. There were no differences between the 2 groups for sour, metallic, bloody, oxidized, or fatty off-flavor notes. Regression equations containing the linear and quadratic functions of heme-iron concentration, muscle pH, and their interaction were established for the frequency of off-flavor notes within each muscle. The REC, TER, VAL, and VAM showed a relationship between pH, heme iron, and off-flavor intensity (P muscles tested. These data suggest that liver-like off-flavors are specific to individual animals, and that pH and heme iron are not strongly related to off-flavor notes.

  10. Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life.

    Science.gov (United States)

    Hempel, Andreas W; Papkovsky, Dmitri B; Kerry, Joseph P

    2013-11-18

    O₂ sensors were used to non-destructively monitor O₂ levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O₂ (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0-0.6 MPa) and gas flush (0.02-0.03 MPa) (30% CO₂/70% N₂) settings were assessed as treatments that result in the desired shelf-life (28 days). This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%-9% O2 in all three samples (battered sausages (BS), bacon slices (BA), and meat and potato pies (PP)). Reduced O₂ levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE) to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life.

  11. Formation of mutagens in beef and beef extract during cooking.

    Science.gov (United States)

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  12. The effects of thyme (Thymus vulgaris) and rosemary (Rosmarinus officinalis) essential oils on Brochothrix thermosphacta and on the shelf life of beef packaged in high-oxygen modified atmosphere.

    Science.gov (United States)

    Nowak, Agnieszka; Kalemba, Danuta; Krala, Lucjan; Piotrowska, Malgorzata; Czyzowska, Agata

    2012-10-01

    The objective of the study was to determine the Minimal Inhibitory Concentration (MIC) of thyme (29.4% thymol, 21.6% p-cymene) and rosemary essential oils (27.6% 1,8-cineole, 13.5% limonene, 13.0% β-pinene) against Brochothrix thermosphacta and to establish the feasibility of their use as components of modified atmosphere during beef refrigerated storage. The minimum inhibitory concentration (MIC) of thyme oil against B. thermosphacta is 0.05% and that of rosemary oil 0.5%. The MIC values are independent on strain and temperature of growth, however the bactericidal effects are strain dependent. The addition of any of oil at a concentration equal to 2MIC to the modified atmosphere (80% O(2)/20% CO(2)) does not significantly influence the microbial quality of meat. At the same time, such a concentration of the essential oils was considerably detrimental to the organoleptic factors. Copyright © 2012 Elsevier Ltd. All rights reserved.

  13. Packaging fluency

    DEFF Research Database (Denmark)

    Mocanu, Ana; Chrysochou, Polymeros; Bogomolova, Svetlana

    2011-01-01

    Research on packaging stresses the need for packaging design to read easily, presuming fast and accurate processing of product-related information. In this paper we define this property of packaging as “packaging fluency”. Based on the existing marketing and cognitive psychology literature...

  14. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.

    Science.gov (United States)

    Tapp, W Nathan; Yancey, Janeal W S; Apple, Jason K; Dikeman, Michael E; Godbee, Richard G

    2012-06-01

    Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (Ppuree also had lower TBARS (were less oxidized; Ppuree concentration increased. The potential of Noni puree to improve the color stability and shelf life of fresh ground beef is very promising, but the flavors produced by the addition of Noni in ground beef may be detrimental to its use. Copyright © 2012. Published by Elsevier Ltd.

  15. Microelectronic packaging

    CERN Document Server

    Datta, M; Schultze, J Walter

    2004-01-01

    Microelectronic Packaging analyzes the massive impact of electrochemical technologies on various levels of microelectronic packaging. Traditionally, interconnections within a chip were considered outside the realm of packaging technologies, but this book emphasizes the importance of chip wiring as a key aspect of microelectronic packaging, and focuses on electrochemical processing as an enabler of advanced chip metallization.Divided into five parts, the book begins by outlining the basics of electrochemical processing, defining the microelectronic packaging hierarchy, and emphasizing the impac

  16. Into beef consumers' mind

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Brei, Vinicius A.

    The objectives of this survey were to identify consumers' anticipated emotions, degree of involvement, attitude, and concerns in beef consumption. Data collection was carried out in 2005-2006 in Brazil, Australia and in the Netherlands 816 complete questionnaires were obtained. The results indica...

  17. Cinética de deterioração apresentada por filés de carpa-capim (Ctenopharyngodon idella embalados a vácuo sob diferentes condições de refrigeração Kinetics of deterioration presented bt vacuum packaged grass carp (Ctenopharryngodon idella fillets under different refrigeration conditions

    Directory of Open Access Journals (Sweden)

    Carlos Prentice

    2005-03-01

    Full Text Available A diversificação da oferta de produtos pesqueiros e, as práticas de aquicultura poderão incrementar o consumo destes produtos, desde que a exigência cada vez maior dos consumidores por alimentos de melhor qualidade, frescos e naturais, seja levada em consideração. O objetivo deste trabalho foi desenvolver um estudo tecnológico visando à obtenção de um alimento minimamente processado à base de carpa-capim (Ctenopharyngodon idella, estudando os fatores que influenciam na qualidade dos filés de carpa sob embalagem com atmosfera modificada a vácuo, armazenadas a temperatura de refrigeração. Em resumo, o processamento mínimo aplicado às amostras, aliado à embalagem a vácuo permitiu aumentar a vida-útil dos filés de carpa-capim.The offer of fishery products and the Aquaculture practices will can increase consume if the exigency for fresh and high quality products would be attend. The objective of this work was obtain a MPR product with grass carp (Ctenopharyngodon idella, studying the factors that was important in the quality and in the deterioration of the products with modified atmosphere packaging at vacuum, stored at refrigeration temperature. In short, the MPR practices applied in the products and the vacuum packaging, allowed to increase the storage time of the grass carp fillets.

  18. 7 CFR 65.110 - Beef.

    Science.gov (United States)

    2010-01-01

    ..., PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG General Provisions Definitions § 65.110 Beef. Beef means meat produced from cattle...

  19. MEMS packaging

    CERN Document Server

    Hsu , Tai-Ran

    2004-01-01

    MEMS Packaging discusses the prevalent practices and enabling techniques in assembly, packaging and testing of microelectromechanical systems (MEMS). The entire spectrum of assembly, packaging and testing of MEMS and microsystems, from essential enabling technologies to applications in key industries of life sciences, telecommunications and aerospace engineering is covered. Other topics included are bonding and sealing of microcomponents, process flow of MEMS and microsystems packaging, automated microassembly, and testing and design for testing.The Institution of Engineering and Technology is

  20. Use of Optical Oxygen Sensors in Non-Destructively Determining the Levels of Oxygen Present in Combined Vacuum and Modified Atmosphere Packaged Pre-Cooked Convenience-Style Foods and the Use of Ethanol Emitters to Extend Product Shelf-Life

    Directory of Open Access Journals (Sweden)

    Andreas W. Hempel

    2013-11-01

    Full Text Available O2 sensors were used to non-destructively monitor O2 levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP foods. A substantial level of O2 (>15% was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa and gas flush (0.02–0.03 MPa (30% CO2/70% N2 settings were assessed as treatments that result in the desired shelf-life (28 days. This was achieved using the combined treatment of vacuum 0.35 MPa and gas flush 0.02 MPa which resulted in a reduction of 6%–9% O2 in all three samples (battered sausages (BS, bacon slices (BA, and meat and potato pies (PP. Reduced O2 levels reflect the microbial quality of products, which has been successfully reduced. Duplicate samples of all product packs were produced using ethanol emitters (EE to see if shelf-life could be further extended. Results showed a further improvement in shelf-life to 35 days. Sensory analysis showed that ethanol flavour and aroma was not perceived by panellists in two of the three products assessed. This study demonstrates how smart packaging technologies, both intelligent and active, can be used to assist in the modification of conventional packaging systems in order to enhance product quality and safety and through the extension of product shelf-life.

  1. Vacuum phenomenon.

    Science.gov (United States)

    Yanagawa, Youichi; Ohsaka, Hiromichi; Jitsuiki, Kei; Yoshizawa, Toshihiko; Takeuchi, Ikuto; Omori, Kazuhiko; Oode, Yasumasa; Ishikawa, Kouhei

    2016-08-01

    This article describes the theory of the formation of the vacuum phenomenon (VP), the detection of the VP, the different medical causes, the different locations of the presentation of the VP, and the differential diagnoses. In the human body, the cavitation effect is recognized on radiological studies; it is called the VP. The mechanism responsible for the formation of the VP is as follows: if an enclosed tissue space is allowed to expand as a rebound phenomenon after an external impact, the volume within the enclosed space will increase. In the setting of expanding volume, the pressure within the space will decrease. The solubility of the gas in the enclosed space will decrease as the pressure of the space decreases. Decreased solubility allows a gas to leave a solution. Clinically, the pathologies associated with the VP have been reported to mainly include the normal joint motion, degeneration of the intervertebral discs or joints, and trauma. The frequent use of CT for trauma patients and the high spatial resolution of CT images might produce the greatest number of chances to detect the VP in trauma patients. The VP is observed at locations that experience a traumatic impact; thus, an analysis of the VP may be useful for elucidating the mechanism of an injury. When the VP is located in the abdomen, it is important to include perforation of the digestive tract in the differential diagnosis. The presence of the VP in trauma patients does not itself influence the final outcome.

  2. BACTERIAL DETERIORANTS IN CHICKEN BREAST FILLET PACKAGED IN AIR, VACUUM AND IRRADIATED: BACTERIOLOGICAL GROWTH PARAMETERS AND SHELF-LIFE BACTÉRIAS DETERIORANTES EM FILÉS DE FRANGO EMBALADOS EM AR, VÁCUO E IRRADIADOS: PARÂMETROS BACTERIOLÓGICOS DE DESENVOLVIMENTO E PRAZO COMERCIAL

    Directory of Open Access Journals (Sweden)

    Samira Pirola Santos Mantilla

    2009-10-01

    Full Text Available

    The objective of this research was to evaluate the effect of packaging in 100% air and vacuum, combined with radiation (2 kGy and 3 kGy, on chicken breast fillet shelf-life by evaluation of bacterial deteriorants growth and pH variation parameters. The vacuum packaging increased shelf-life, when compared to commercial packaging in 100% air, both in non-irradiated and irradiated to 3 kGy fillets. The irradiation increased the shelf-life of fillet samples at both doses. The lactic acid bacteria were the organisms that most developed in irradiated samples, showing greater radioresistance, as compared to other microorganisms studied, while the enterobacteria showed greater sensitivity to treatment with ionizing radiation. The vacuum packaging, combined with irradiation, can be used to improve the safety of chicken breast fillets and to extend its shelf-life.

    KEY-WORDS: Deterioration; chicken meat; vacuum packaging; meat radiation.

    O objetivo deste experimento foi avaliar o efeito do uso de embalagens, em 100% ar e a vácuo, combinadas com a radiação gama (2 kGy e 3 kGy, no aumento do prazo de validade comercial de filé de peito de

  3. Perceptions of PDO Beef: The Portuguese Consumer

    OpenAIRE

    Marreiros, Cristina; Ness, Mitchell

    2002-01-01

    The objectives of this paper are to examine consumers' perceptions of Protected Designation of Origin (PDO) beef on the basis of a survey of consumers and buyers of beef. The paper identifies a profile of PDO beef consumers, examines their behaviour and perceptions on PDO beef, derives the dimensions of perceptions of PDO beef, and establishes segments based upon those dimensions. The results reveal that PDO consumers are representative of all geographical regions, age and profession groups, ...

  4. National Meat Case Study 2004: Product labeling information, branding, and packaging trends.

    Science.gov (United States)

    Reicks, A L; Brooks, J C; Kelly, J M; Kuecker, W G; Boillot, K; Irion, R; Miller, M F

    2008-12-01

    Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide and was the most frequent packaging type for beef, ground beef, pork, lamb, and veal. The use of modified atmosphere packaging was greatest (P case on a national level were white (39.6%), yellow (22.4%), and black (11.5%). Foam trays were used in 72.6% of all packages in the retail meat case. In 2004, 60.2% of all packages were case-ready. Chicken (94.8%) and turkey (95.6%) products utilized case-ready packaging systems more (P brand, 12.2% carried a store brand, and the remaining 37.7% of products in the fresh meat case in 2004 were not branded. Chicken was most (P brand label. Labels with cooking instructions were found most (P case compared with any other species. On the national level, 6.1% of all packages reported in the fresh meat case in 2004 were value-added.

  5. Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli, and Salmonella serovars on fresh and frozen beef.

    Science.gov (United States)

    Li, Shuliu; Kundu, Devapriya; Holley, Richard A

    2015-04-01

    Lactic acid pre-treatment was examined to enhance the antimicrobial action of electron (e-) beam irradiation of beef trim. Meat samples were inoculated with Escherichia coli O157:H7, non-O157 VTEC E. coli or Salmonella cocktails and treated with 5% lactic acid at 55 °C. Samples were packaged aerobically or vacuum-packed, kept at 4 °C and treated with 1 kGy e-beam energy. Frozen samples were treated with 1, 3 or 7 kGy and stored at -20 °C for ≤ 5 d. Lactic acid enhanced the antimicrobial action of 1 kGy e-beam treatment against Salmonella by causing an additional E. coli viability by 4.5 log CFU/g, and while lactic acid did not improve the reduction, after freezing additive effects were found. After 3 kGy irradiation, Salmonella was reduced by 2 and 4 log CFU/g in the irradiated and lactic acid plus irradiated samples, respectively. Lactic acid pre-treatment was of limited value with 1 kGy treatment for improving control of toxigenic E. coli in fresh beef trim, however, it would be useful with low dose irradiation for controlling both VTEC E. coli and Salmonella in frozen product. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Ground Beef and Food Safety

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... JSR 286) Actions ${title} Loading... Ground Beef and Food Safety Questions about "ground meat" or "hamburger" have always ...

  7. Tapeworm infection - beef or pork

    Science.gov (United States)

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

  8. Escherichia coli O157:H7 Outbreak Associated with Restaurant Beef Grinding.

    Science.gov (United States)

    Torso, Lauren M; Voorhees, Ronald E; Forest, Stephen A; Gordon, Andrew Z; Silvestri, Sharon A; Kissler, Bonnie; Schlackman, Jessica; Sandt, Carol H; Toma, Paul; Bachert, Joel; Mertz, Kristen J; Harrison, Lee H

    2015-07-01

    Escherichia coli O157:H7 is a common cause of foodborne illness in the United States. Beef ground at establishments regulated by the U.S. Department of Agriculture, Food Safety and Inspection Service is routinely tested for E. coli O157:H7. Prior to December 2013, boxed beef product (wholesale cuts of beef, such as beef loin, packaged into bags and boxed for shipping) was not always tested for this pathogen. Downstream processors or retailers may grind the product; and, if the ground beef is not cooked to the recommended temperature, pathogens on the exterior of the beef introduced to the interior through grinding may survive. On 18 October 2013, the Allegheny County Health Department identified two E. coli O157:H7 cases, both of whom were food handlers at restaurant A, a restaurant that ground locally produced boxed beef for hamburgers on site. Case finding was conducted through public messaging, employee surveys, and disease surveillance. All potential cases were interviewed using a standard questionnaire. A confirmed case was defined as laboratory-confirmed E. coli O157:H7 with exposure to restaurant A. A probable case was defined as a patient with compatible symptoms and exposure to restaurant A but without laboratory confirmation. All human and food isolates were characterized by pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis. The analysis identified 14 confirmed and 10 probable cases of E. coli; 18 nonintact ground beef samples tested positive for E. coli O157:H7. Nine confirmed cases were restaurant A employees. All confirmed cases recalled eating a restaurant A hamburger in the 10 days before illness onset; most cases reported consuming medium to rare hamburgers. Multiple pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis patterns were identified among both the human and ground beef isolates, and the patient isolates matched those found in ground beef samples. Restaurant A

  9. Environmental packaging

    OpenAIRE

    Davies, Gareth Benjamin Harverd

    2006-01-01

    This thesis was submitted for the degree of Doctor of Philosophy and awarded by Brunel University. The food packaging industry is a £300bn global industry growing at a rate of 12% per year and increasingly favouring polymer or polymer-based materials. This generates 58m tonnes of "plastic" packaging waste annually in the EU and poses significant challenges for management given existing legislative constraints and increasing concerns surrounding the environmental impacts. The government, co...

  10. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging

    DEFF Research Database (Denmark)

    Ashrafi, Azam; Jokar, Maryam

    2018-01-01

    work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3 days; thus, chitosan/KT film is a potential material for active food packaging....... chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11 log cfu gr−1 in 4 days storage. The present......An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%–3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan...

  11. Nanoscale Vacuum Channel Transistor.

    Science.gov (United States)

    Han, Jin-Woo; Moon, Dong-Il; Meyyappan, M

    2017-04-12

    Vacuum tubes that sparked the electronics era had given way to semiconductor transistors. Despite their faster operation and better immunity to noise and radiation compared to the transistors, the vacuum device technology became extinct due to the high power consumption, integration difficulties, and short lifetime of the vacuum tubes. We combine the best of vacuum tubes and modern silicon nanofabrication technology here. The surround gate nanoscale vacuum channel transistor consists of sharp source and drain electrodes separated by sub-50 nm vacuum channel with a source to gate distance of 10 nm. This transistor performs at a low voltage (3 microamperes). The nanoscale vacuum channel transistor can be a possible alternative to semiconductor transistors beyond Moore's law.

  12. Carbon Monoxide Modified Atmosphere Packaging Beef Shelf Life Studies

    Directory of Open Access Journals (Sweden)

    Rini Ariani Basyamfar

    2014-02-01

    Full Text Available The combination of O2, CO2, and low concentrations of CO in CO-MAP has repeatedly been shown to increase the shelf-life of red meat products. Concentrations of CO2 of 30% has been shown to slow microbial growth while O2 preserves the natural color of red meat. The addition of low concentrations of CO (<0.4% preserves the color stability of the meat while allowing for lower levels of O2 which reduces the oxidative spoilage of the product. Shelf-life extension of 5 to 10 days above traditional MAP has been seen with CO-MAP technologies. The addition of active/smart films such as antimicrobial films and/or the combination of irradiation further extends the shelf-life of red meat. Undetectable levels of E. coli at storage temperatures as high as 10oC at 28 days have been shown with CO-MAP and irradiation.

  13. Indian Vacuum Society: The Indian Vacuum Society

    Science.gov (United States)

    Saha, T. K.

    2008-03-01

    The Indian Vacuum Society (IVS) was established in 1970. It has over 800 members including many from Industry and R & D Institutions spread throughout India. The society has an active chapter at Kolkata. The society was formed with the main aim to promote, encourage and develop the growth of Vacuum Science, Techniques and Applications in India. In order to achieve this aim it has conducted a number of short term courses at graduate and technician levels on vacuum science and technology on topics ranging from low vacuum to ultrahigh vacuum So far it has conducted 39 such courses at different parts of the country and imparted training to more than 1200 persons in the field. Some of these courses were in-plant training courses conducted on the premises of the establishment and designed to take care of the special needs of the establishment. IVS also regularly conducts national and international seminars and symposia on vacuum science and technology with special emphasis on some theme related to applications of vacuum. A large number of delegates from all over India take part in the deliberations of such seminars and symposia and present their work. IVS also arranges technical visits to different industries and research institutes. The society also helped in the UNESCO sponsored post-graduate level courses in vacuum science, technology and applications conducted by Mumbai University. The society has also designed a certificate and diploma course for graduate level students studying vacuum science and technology and has submitted a syllabus to the academic council of the University of Mumbai for their approval, we hope that some colleges affiliated to the university will start this course from the coming academic year. IVS extended its support in standardizing many of the vacuum instruments and played a vital role in helping to set up a Regional Testing Centre along with BARC. As part of the development of vacuum education, the society arranges the participation of

  14. Intramuscular variation in mitochondrial functionality of beef ...

    African Journals Online (AJOL)

    Intramuscular color stability variations in beef semimembranosus have been reported previously. Mitochondria remain biochemically active in postmortem muscle and can influence fresh beef color stability. However, the role of mitochondrial functionality in intramuscular color variations in beef semimembranosus is yet to be ...

  15. UNICOS CPC New Domains of Application: Vacuum and Cooling & Ventilation

    CERN Document Server

    Willeman, D; Bradu, B; Ortola, J

    2011-01-01

    The UNICOS (UNified Industrial COntrol System) framework, and concretely the CPC (Continuous Process Control) package, has been extensively used in the domain of continuous processes (e.g. cryogenics, gas flows) and also in others specific to the LHC machine as the collimators environmental measurements interlock system. The application of the UNICOS-CPC to other kind of processes: vacuum and the cooling and ventilation cases are depicted here. One of the major challenges was to figure out whether the model and devices created so far were also adapted for other type of processes (e.g. Vacuum). To illustrate this challenge two domain use cases will be shown: ISOLDE vacuum control system and the RFQ4 and STP18 (cooling & ventilation) control systems. Both scenarios will be illustrated emphasizing the adaptability of the UNICOS CPC package to create those applications and highlighting the discovered needed features to include in a future version of the UNICOS CPC package. This paper will a...

  16. Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research note.

    Science.gov (United States)

    Harper, N M; Getty, K J K; Boyle, E A E

    2010-10-01

    Commercially available packaged whole muscle beef jerky, chopped and formed beef jerky, and kippered beef steak were obtained from retail stores to determine the effect of two sample preparation methods on water activity (a(w)). Intact samples were prepared by cutting product into a hexagonal shape with a 3.2 cm diameter. Diced samples were prepared by cutting the product into 0.4 x 0.4 cm squares. Whole muscle jerky a(w) was higher (0.016 units; P0.05) in a(w) levels between the two preparation methods for chopped and formed jerky or kippered beef steak. An intact sample preparation method is recommended for a(w) determination of whole muscle jerky to obtain a more conservative value, especially if a(w) is near the margin of safety. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  17. Survey of Mexican retail stores for US beef product.

    Science.gov (United States)

    Huerta-Leidenz, Nelson; Ruíz-Flores, Agustín; Maldonado-Siman, Ema; Valdéz, Alejandra; Belk, Keith E

    2014-02-01

    Retail packages (N=1004) containing fresh US beef in display cases in five cities across three regions of Mexico were surveyed for cut types, cutting styles, fat thickness measurements, marbling scores, and USDA Quality Grades to gain an overview of fresh US beef in Mexican retail markets. Data were analyzed to generate frequency distributions and examine the effect of city, geographical region, store chain, and socio-economic status of the targeted clientele on type, cutting style, fat measures and quality of beef cuts of US origin. Top round, bottom round and knuckle were the most common cut types. Milanesa-type slice and "bistec" (steak for grilling) were the predominant cutting styles. Over 95% of the retail cuts were trimmed to 3.2mm or less of external fat. Most cuts were USDA Select (74.5%) and USDA Choice (24.5%). External fat thickness and marbling score differed among cities and store chains (P<0.01). © 2013. Published by Elsevier Ltd. All rights reserved.

  18. The vacuum disconnector

    Energy Technology Data Exchange (ETDEWEB)

    Schellekens, H.

    1989-05-01

    After showing the extended experience of Holec with vacuum disconnectors, the difficulties encountered in developing the type SVS vacuum bottle are indicated. The implications of demands imposed on price and dimensions are translated into design features. The function and the design of the getter is explained to show how Holec guarantees a 20 year approved vacuum in the bottle. Finally, the results of switching tests are mentioned to explain the reliability and capability of the new disconnector. 12 figs.

  19. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.

    Science.gov (United States)

    Sánchez-Plata, Marcos X; Amézquita, Alejandro; Blankenship, Erin; Burson, Dennis E; Juneja, Vijay; Thippareddi, Harshavardhan

    2005-12-01

    Spores of foodborne pathogens can survive traditional thermal processing schedules used in the manufacturing of processed meat products. Heat-activated spores can germinate and grow to hazardous levels when these products are improperly chilled. Germination and outgrowth of Clostridium perfringens spores in roast beef during chilling was studied following simulated cooling schedules normally used in the processed-meat industry. Inhibitory effects of organic acid salts on germination and outgrowth of C. perfringens spores during chilling and the survival of vegetative cells and spores under abusive refrigerated storage was also evaluated. Beef top rounds were formulated to contain a marinade (finished product concentrations: 1% salt, 0.2% potassium tetrapyrophosphate, and 0.2% starch) and then ground and mixed with antimicrobials (sodium lactate and sodium lactate plus 2.5% sodium diacetate and buffered sodium citrate and buffered sodium citrate plus 1.3% sodium diacetate). The ground product was inoculated with a three-strain cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and ATCC 10388), mixed, vacuum packaged, heat shocked for 20 min at 75 degrees C, and chilled exponentially from 54.5 to 7.2 degrees C in 9, 12, 15, 18, or 21 h. C. perfringens populations (total and spore) were enumerated after heat shock, during chilling, and during storage for up to 60 days at 10 degrees C using tryptose-sulfite-cycloserine agar. C. perfringens spores were able to germinate and grow in roast beef (control, without any antimicrobials) from an initial population of ca. 3.1 log CFU/g by 2.00, 3.44, 4.04, 4.86, and 5.72 log CFU/g after 9, 12, 15, 18, and 21 h of exponential chilling. A predictive model was developed to describe sigmoidal C. perfringens growth curves during cooling of roast beef from 54.5 to 7.2 degrees C within 9, 12, 15, 18, and 21 h. Addition of antimicrobials prevented germination and outgrowth of C. perfringens regardless of the chill times. C

  20. Safety analysis report for packaging (onsite) multicanister overpack cask

    Energy Technology Data Exchange (ETDEWEB)

    Edwards, W.S.

    1997-07-14

    This safety analysis report for packaging (SARP) documents the safety of shipments of irradiated fuel elements in the MUlticanister Overpack (MCO) and MCO Cask for a highway route controlled quantity, Type B fissile package. This SARP evaluates the package during transfers of (1) water-filled MCOs from the K Basins to the Cold Vacuum Drying Facility (CVDF) and (2) sealed and cold vacuum dried MCOs from the CVDF in the 100 K Area to the Canister Storage Building in the 200 East Area.

  1. Translocation and Fate of Shiga toxin-producting Escherichia coli in subprimals following blade tenderization and vacuum tumbling

    Science.gov (United States)

    Foodborne pathogens, such as Shiga toxin-producing Escherichia coli (STEC), a natural inhabitant on raw meat, may be transferred from the surface of the meat into the deeper layers of tissue following enhancement by blade tenderization and vacuum tumbling. Therefore, the consumption of enhanced beef...

  2. RAGBEEF: a FORTRAN IV implementation of a time-dependent model for radionuclide contamination of beef

    Energy Technology Data Exchange (ETDEWEB)

    Pleasant, J C; McDowell-Boyer, L M; Killough, G G

    1982-06-01

    RAGBEEF is a FORTRAN IV program that calculates radionuclide concentrations in beef as a result of ingestion of contaminated feeds, pasture, and pasture soil by beef cattle. The model implemented by RAGBEEF is dynamic in nature, allowing the user to consider age- and season-dependent aspects of beef cattle management in estimating concentrations in beef. It serves as an auxiliary code to RAGTIME, previously documented by the authors, which calculates radionuclide concentrations in agricultural crops in a dynamic manner, but evaluates concentrations in beef for steady-state conditions only. The time-dependent concentrations in feeds, pasture, and pasture soil generated by RAGTIME are used as input to the RAGBEEF code. RAGBEEF, as presently implemented, calculates radionuclide concentrations in the muscle of age-based cohorts in a beef cattle herd. Concentrations in the milk of lactating cows are also calculated, but are assumed age-dependent as in RAGTIME. Radionuclide concentrations in beef and milk are described in RAGBEEF by a system of ordinary linear differential equations in which the transfer rate of radioactivity between compartments is proportional to the inventory of radioactivity in the source compartment. This system is solved by use of the GEAR package for solution of systems of ordinary differential equations. The accuracy of this solution is monitored at various check points by comparison with explicit solutions of Bateman-type equations. This report describes the age- and season-dependent considerations making up the RAGBEEF model, as well as presenting the equations which describe the model and a documentation of the associated computer code. Listings of the RAGBEEF and updated RAGTIME codes are provided in appendices, as are the results of a sample run of RAGBEEF and a description of recent modifications to RAGTIME.

  3. Microfabricated triggered vacuum switch

    Science.gov (United States)

    Roesler, Alexander W [Tijeras, NM; Schare, Joshua M [Albuquerque, NM; Bunch, Kyle [Albuquerque, NM

    2010-05-11

    A microfabricated vacuum switch is disclosed which includes a substrate upon which an anode, cathode and trigger electrode are located. A cover is sealed over the substrate under vacuum to complete the vacuum switch. In some embodiments of the present invention, a metal cover can be used in place of the trigger electrode on the substrate. Materials used for the vacuum switch are compatible with high vacuum, relatively high temperature processing. These materials include molybdenum, niobium, copper, tungsten, aluminum and alloys thereof for the anode and cathode. Carbon in the form of graphitic carbon, a diamond-like material, or carbon nanotubes can be used in the trigger electrode. Channels can be optionally formed in the substrate to mitigate against surface breakdown.

  4. Insulation vacuum and beam vacuum overpressure release

    CERN Document Server

    Parma, V

    2009-01-01

    There is evidence that the incident of 19th September caused a high pressure build-up inside the cryostat insulation vacuum which the existing overpressure devices could not contain. As a result, high longitudinal forces acting on the insulation vacuum barriers developed and broke the floor and the floor fixations of the SSS with vacuum barriers. The consequent large longitudinal displacements of the SSS damaged chains of adjacent dipole cryo-magnets. Estimates of the helium mass flow and the pressure build- up experienced in the incident are presented together with the pressure build-up for an even more hazardous event, the Maximum Credible Incident (MCI). The strategy of limiting the maximum pressure by the installation of addition pressure relieve devices is presented and discussed. Both beam vacuum lines were ruptured during the incident in sector 3-4 giving rise to both mechanical damage and pollution of the system. The sequence, causes and effects of this damage will be briefly reviewed. We will then an...

  5. Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

    Directory of Open Access Journals (Sweden)

    Nathalia da Silva Rodrigues Mendes

    2013-12-01

    Full Text Available Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also about the development of formulations with different and innovative ingredients such as fruits from the Brazilian savanna. Seeking to meet the expectations of consumers who desire healthy and practical products, this study aimed to evaluate the oxidative stability and the variations in chemical composition and antioxidant potential of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. The bars formulated were packed in four different types of packaging: laminated without vacuum (LWV, transparent without vacuum (TWV, transparent under vacuum (TV, and laminated under vacuum (LV; they were subsequently analyzed for proximate composition, fatty acid profiles, antioxidant activity, and oxidative capacity. The results showed that the cereal bars made with fruit peel and baru are sources of protein, dietary fiber, and fat, especially unsaturated fatty acids such as oleic and linoleic acids. The cereal bars exhibited oxidative stability up to 120 days of storage, and the type of packaging was not significant for the variables evaluated; therefore, they can be stored in low cost packaging such as transparent packaging without vacuum for a period of 120 days.

  6. Environmental impacts of beef production

    NARCIS (Netherlands)

    Gerber, P.J.; Mottet, Anne; Opio, C.I.; Falcucci, Alessandra; Teillard, Félix

    2015-01-01

    Beef makes a substantial contribution to food security, providing protein, energy and also essential micro-nutrients to human populations. Rumination allows cattle - and other ruminant species - to digest fibrous feeds that cannot be directly consumed by humans and thus to make a net positive

  7. Consumer perception of Brazilian traced beef

    Directory of Open Access Journals (Sweden)

    Júlio Otávio Jardim Barcellos

    2012-03-01

    Full Text Available The objective of this study was to determine consumers understanding of beef traceability, identifying how consumers value this meat and traceability elements to be presented on retail shelves. The method used in this study was a survey through the internet applying the Sphinx software. The sample consisted of 417 consumers, mostly living in Porto Alegre, Brazil. Consumers are aware of certified beef, consider it important, but this is not a demand. As to traced beef, most consumers (62.4% are in favor of mandatory traceability of beef cattle in Brazil, but 86.6% disagree with the destination of traced beef only to the foreign market. The majority of people are willing to pay more for traced beef and consider traceability a market opportunity, used as a differentiating tool.

  8. Consumer Reaction to Beef Safety Scares

    OpenAIRE

    Saghaian, Sayed H.; Reed, Michael R

    2007-01-01

    This study examines the impact of two beef safety scares on retail-level meat per capita consumption and prices in Japan. The objective is to investigate the Japanese consumer reactions to the news of FMD and BSE discoveries, as reflected in the quantity and price changes in the immediate neighborhood of each event. Better understanding of consumer reactions to beef safety scares helps the beef industry restore consumer confidence after food safety crises and provides opportunities for nation...

  9. Modeling and Implementation of Cattle/Beef Supply Chain Traceability Using a Distributed RFID-Based Framework in China

    Science.gov (United States)

    Liang, Wanjie; Cao, Jing; Fan, Yan; Zhu, Kefeng; Dai, Qiwei

    2015-01-01

    In recent years, traceability systems have been developed as effective tools for improving the transparency of supply chains, thereby guaranteeing the quality and safety of food products. In this study, we proposed a cattle/beef supply chain traceability model and a traceability system based on radio frequency identification (RFID) technology and the EPCglobal network. First of all, the transformations of traceability units were defined and analyzed throughout the cattle/beef chain. Secondly, we described the internal and external traceability information acquisition, transformation, and transmission processes throughout the beef supply chain in detail, and explained a methodology for modeling traceability information using the electronic product code information service (EPCIS) framework. Then, the traceability system was implemented based on Fosstrak and FreePastry software packages, and animal ear tag code and electronic product code (EPC) were employed to identify traceability units. Finally, a cattle/beef supply chain included breeding business, slaughter and processing business, distribution business and sales outlet was used as a case study to evaluate the beef supply chain traceability system. The results demonstrated that the major advantages of the traceability system are the effective sharing of information among business and the gapless traceability of the cattle/beef supply chain. PMID:26431340

  10. Vacuum spin squeezing

    Science.gov (United States)

    Hu, Jiazhong; Chen, Wenlan; Vendeiro, Zachary; Urvoy, Alban; Braverman, Boris; Vuletić, Vladan

    2017-11-01

    We investigate the generation of entanglement (spin squeezing) in an optical-transition atomic clock through the coupling to an optical cavity in its vacuum state. We show that if each atom is prepared in a superposition of the ground state and a long-lived electronic excited state, and viewed as a spin-1/2 system, then the collective vacuum light shift entangles the atoms, resulting in a squeezed distribution of the ensemble collective spin, without any light applied. This scheme reveals that even an electromagnetic vacuum can constitute a useful resource for entanglement and quantum manipulation. By rotating the spin direction while coupling to the vacuum, the scheme can be extended to implement two-axis twisting resulting in stronger squeezing.

  11. Handbook of vacuum technology

    CERN Document Server

    2016-01-01

    This comprehensive, standard work has been updated to remain an important resource for all those needing detailed knowledge of the theory and applications of vacuum technology. With many numerical examples and illustrations to visualize the theoretical issues.

  12. Cold Vacuum Drying Facility

    Data.gov (United States)

    Federal Laboratory Consortium — Located near the K-Basins (see K-Basins link) in Hanford's 100 Area is a facility called the Cold Vacuum Drying Facility (CVDF).Between 2000 and 2004, workers at the...

  13. Vacuum-assisted delivery

    Science.gov (United States)

    ... the birth canal. The vacuum uses a soft plastic cup that attaches to the baby's head with suction. ... a numbing medicine placed in the vagina. The plastic cup will be placed on the baby's head. Then, ...

  14. Ultra high vacuum technology

    CERN Multimedia

    CERN. Geneva

    2001-01-01

    A short introduction for some basic facts and equations. Subsquently, discussion about: Building blocks of an ultrahigh vacuum system - Various types of pumps required to reach uhv and methods to reduce these effects - Outgassing phenomena induced by the presence of a particle beam and the most common methods to reduce these effects It will be given some practical examples from existing CERN accelerators and discuss the novel features of the future LHC vacuum system.

  15. Power vacuum tubes handbook

    CERN Document Server

    Whitaker, Jerry

    2012-01-01

    Providing examples of applications, Power Vacuum Tubes Handbook, Third Edition examines the underlying technology of each type of power vacuum tube device in common use today. The author presents basic principles, reports on new development efforts, and discusses implementation and maintenance considerations. Supporting mathematical equations and extensive technical illustrations and schematic diagrams help readers understand the material. Translate Principles into Specific Applications This one-stop reference is a hands-on guide for engineering personnel involved in the design, specification,

  16. A Planck Vacuum Cosmology

    Directory of Open Access Journals (Sweden)

    Daywitt W. C.

    2009-04-01

    Full Text Available Both the big-bang and the quasi-steady-state cosmologies originate in some type of Planck state. This paper presents a new cosmological theory based on the Planck- vacuum negative-energy state, a state consisting of a degenerate collection of negative- energy Planck particles. A heuristic look at the Einstein field equation provides a con- vincing argument that such a vacuum state could provide a theoretical explanation for the visible universe.

  17. Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere.

    Science.gov (United States)

    Insausti, K; Beriain, M J; Purroy, A; Alberti, P; Gorraiz, C; Alzueta, M J

    2001-03-01

    Beef steaks from six Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica, Rubia Gallega and Retinta) were packaged under modified atmosphere (60% O(2), 30% CO(2) and 10% N(2)). Water loss, pH, thiobarbituric acid values (TBA), aerobic plate counts, lactic acid bacteria and Enterobacteriaceae counts, CIE L*a*b* colour values and the sensory properties of odour and colour were recorded before packaging (day 0) and after 5, 10 and 15 days of storage. A significant interaction (Pmeat from Retinta breed and between days 10 and 15 in meat from the other breeds, shelf life was probably limited by lipid oxidation.

  18. Vacuum drying plant for evaporator concentrates

    Energy Technology Data Exchange (ETDEWEB)

    Benavides, E. [ENSA, Madrid (Spain)

    2001-07-01

    Volume reduction systems applied to evaporator concentrates in PWR and BWR save a significant amount of drums. The concentration to dry product is a technique that reaches the maximum volume reduction, compared to conventional techniques (cementation, polymerisation). Four Spanish N.P.P. (3 PWR and 1 BWR) have selected ENSA's process by means of fixed ''in drum vacuum drying system''. A 130-litre steel drum is used for drying without any additional requirement except vacuum resistance. This steel drum is introduced into a standard 200-litre drum. Five centimeters concrete shielding cylinder exists between both drums. Final package is classified as 19 GO according to ENRESA's acceptance code (dry waste with 5 cm concrete between 130-l and 200-l drum). The generation of cemented waste in five N.P.P. versus dried waste will be reduced 83%. This reduction will save a considerable amount in disposal costs. (authors)

  19. Spoilage and Safety Characteristics of Ground Beef Packaged in Traditional and Modified Atmosphere Packages

    National Research Council Canada - National Science Library

    Brooks, J.C; Alvarado, M; Stephens, T.P; Kellermeier, J.D; Tittor, A.W; Miller, M.F; Brashears, M.M

    2008-01-01

    .... Results indicated low-oxygen carbon monoxide gas flush had a stabilizing effect on meat color after the formation of carboxymyoglobin and was effective for preventing the development of surface discoloration...

  20. DEHA-plasticized PVC for retail packaging of fresh meat

    DEFF Research Database (Denmark)

    Petersen, Jens Højslev; Naamansen, Ebbe Tubæk

    1998-01-01

    A selection of frequently consumed meat products were packed in two commercial types of plasticized PVC film with declared plasticizer compositions of 11 and 21% di-(ethylhexyl)adipate (DEHA), respectively. The meat products were analysed for DEHA after packaging and storage until their "use by....... The DEHA concentration at the "use by" date in fresh lean trimmings and slices of pork leg was 1-2 mg/kg, whereas neck and strip loin with some fat at the surface contained about 5-10 mg/kg. More fatty types of meat such as minced beef and pork with 18-20% fat, packaged once in plasticized PVC, contained...

  1. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Roast beef parboiled and steam roasted... beef parboiled and steam roasted. “Roast Beef Parboiled and Steam Roasted” shall be prepared so that... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat is...

  2. Variables affecting the propensity to buy branded beef among groups of Australian beef buyers.

    Science.gov (United States)

    Morales, L Emilio; Griffith, Garry; Wright, Victor; Fleming, Euan; Umberger, Wendy; Hoang, Nam

    2013-06-01

    Australian beef consumers have different preferences given their characteristics and the effect on expected quality of cues related to health, production process and eating experience. Beef brands using Meat Standards Australia (MSA) grades can help to signal quality and reduce consumers' uncertainty when shopping. The objective of this study is to identify the characteristics of beef buyers and their perceptions about product attributes that affect the propensity to buy branded beef. Binary logistic models were applied identifying differences between all respondents and the potential target market, including buyers in medium to high income segments, and between buyers in the target market who would buy branded beef for taste and health reasons. Variables increasing the propensity to buy branded beef include previous experience, appreciation for branded cuts and concern about quality more than size. Finally, variations in preferences for marbling and cut were found between buyers who would buy branded beef for taste and health reasons. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Beef healthiness and nutritional enhancement in beef as perceived by European consumers

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; van Wezemael, Lynn

    Introduction: A trend towards a higher awareness of health with respect to food intake has been noticed during the last years. This makes the concept of health in relation to beef production and consumption a highly relevant research topic. Objective: To investigate beef healthiness and nutritional...... or certifications, and brands) attributes or cues. Most consumers considered lean and "natural" beef to be the healthiest type: the more processed beef is, the less healthy it is believed to be. In the eyes of European consumers, healthiness also depends on how animals were fed and kept, how the meat was processed...... beef healthiness and nutritional enhancement in beef based on a research conducted with European consumers. Beef healthiness is assessed by a combination of intrinsic (e.g. flavour, colour and general appearance) and extrinsic (e.g. price, expiry date, labels or certifications, and brands) attributes...

  4. Low Cost, Vacuum Packaging of GN&C Sensors Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Micro-electro-mechanical System (MEMS)-based gyroscopes, accelerometers and rate sensors are essential to miniaturizing the guidance, navigation and control...

  5. Staphylococcus aureus is More Prevalent in Retail Beef Livers than in Pork and other Beef Cuts

    Directory of Open Access Journals (Sweden)

    Lubna S. Abdalrahman

    2015-04-01

    Full Text Available Staphylococcus aureus is one of the top five pathogens contributing to acquired foodborne illnesses causing an estimated quarter million cases every year in the US. The objectives of this study were to determine the prevalence of Methicillin Susceptible S. aureus (MSSA and Methicillin Resistant S. aureus (MRSA in retail beef livers, beef, and pork meats sold in Tulsa, Oklahoma and to characterize the recovered strains for their virulence and antimicrobial resistance. Ninety six chilled retail beef (50 beef livers and 46 beef other cuts, and 99 pork meat samples were collected. The prevalence in beef livers was 40/50 (80% followed by other beef cuts 23/46 (50% then pork 43/99 (43.3%. No isolates were positive for MRSA since none harbored the mecA or mecC gene. A total of 334 recovered S. aureus isolates (143 beef livers, 76 beef, and 115 pork isolates were screened for their antimicrobial susceptibility against 16 different antimicrobials and their possession of 18 different toxin genes. Multidrug resistance was more prevalent in the pork isolates followed by beef then beef livers. The prevalence of enterotoxin genes such as seg, seh, and sei and the toxic shock syndrome gene tst was higher in the pork isolates than in the beef ones. The hemolysin genes, particularly hlb, were more prevalent in isolates from beef livers. Molecular typing of a subset of the recovered isolates showed that they are highly diverse where spa typing was more discriminatory than PFGE. The alarmingly high incidence of S. aureus in retail beef livers in this study should raise awareness about the food safety of such meat products.

  6. Vacuum induced photoresist outgassing

    Science.gov (United States)

    Waterman, Justin; Mbanaso, Chimaobi; Denbeaux, Gregory

    2008-03-01

    In order to continue the trend toward smaller feature sizes in lithography, new methods of lithography will be needed. A likely method for printing features 32 nm and smaller is extreme ultraviolet (EUV) lithography. EUV allows for features to be printed that are smaller than the current methods can achieve. However, outgassing of the photoresist is a concern for EUV lithography. The outgassed components can lead to contamination of the optics, degrading the reflectivity and hence lowering throughput of the exposure tools. Outgassing due to EUV exposure has been investigated by many groups. However, there were no complete investigations available of vacuum induced outgassing. In this paper, several methods were employed to investigate the outgassing due to vacuum. It was found that the vacuum induced outgassing outgassed a similar number of molecules as the outgassing due to EUV exposure. Furthermore, almost all of the outgassing was completed after about two minutes in vacuum. To mitigate the potential concern of outgassing due to vacuum causing contamination of optics, this work shows that photoresist coated silicon wafers only require about two minutes of pumping prior to insertion near the optics within EUV lithography tools.

  7. Improving Vacuum Cleaners

    Science.gov (United States)

    1997-01-01

    Under a Space Act Agreement between the Kirby company and Lewis Research Center, NASA technology was applied to a commercial vacuum cleaner product line. Kirby engineers were interested in advanced operational concepts, such as particle flow behavior and vibration, critical factors to improve vacuum cleaner performance. An evaluation of the company 1994 home care system, the Kirby G4, led to the refinement of the new G5 and future models. Under the cooperative agreement, Kirby had access to Lewis' holography equipment, which added insight into how long a vacuum cleaner fan would perform, as well as advanced computer software that can simulate the flow of air through fans. The collaboration resulted in several successes including fan blade redesign and continuing dialogue on how to improve air-flow traits in various nozzle designs.

  8. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger; Jeppesen, Lisbeth Fruensgaard

    of total meat consumption 3. As a consequence of the consumers' demand for convenient shopping, butcher's share of total beef sales is rapidly decreasing in Europe. 4. Changes in meat consumption have traditionally been explained by relative price and per capita income, but these economic demand analyses...... can explain a rapidly decreasing share of the variation in beef consumption. 5. Studies show that beef consumption tends to increase with age; the heavy users are found among middle-aged men. Beef consumption also increases with income and social class. 6. The most important user-oriented quality...... characteristics determining the consumers' value perception of a piece of meat appear to be fat, tenderness, taste and freshness. 7. The primary production of beef is fragmented in most European countries and the average number of cattle at a European cattle farm is only slowly rising. Two thirds of the cows...

  9. The beef market in the European Union

    DEFF Research Database (Denmark)

    Nielsen, Niels Asger

    's share of total meat consumption 3. As a consequence of the consumers' demand for convenient shopping, butcher's share of total beef sales is rapidly decreasing in Europe. 4. Changes in meat consumption have traditionally been explained by relative price and per capita income, but these economic demand...... analyses can explain a rapidly decreasing share of the variation in beef consumption. 5. Studies show that beef consumption tends to increase with age; the heavy users are found among middle-aged men. Beef consumption also increases with income and social class. 6. The most important user-oriented quality...... characteristics determining the consumers' value perception of a piece of meat appear to be fat, tenderness, taste and freshness. 7. The primary production of beef is fragmented in most European countries and the average number of cattle at a European cattle farm is only slowly rising. Two thirds of the cows...

  10. European consumers' acceptance of beef processing technologies

    DEFF Research Database (Denmark)

    de Barcellos, Marcia Dutra; Kügler, Jens Oliver; Grunert, Klaus G.

    2010-01-01

    quality; 4) marinating by submerging aiming for increased eating quality; 5) nutritional enhancement and restructuring through enzyme binding; 6) shock wave treatment and 7) thermal processing. Participants' attitudes towards beef, their innovativeness and risk aversion were also assessed. In total, 65......' beef were considered negative outcomes of technological innovations. Beef processing technologies were predominantly perceived as valuable options for convenience shoppers and less demanding consumers. Overall, respondents supported the development of 'non-invasive' technologies that were able......The use of new technologies in beef production chains may affect consumers' opinion of meat products. A qualitative study was performed to investigate consumers' acceptance of seven beef processing technologies: marinating by injection aiming for increased 1) healthiness; 2) safety; and 3) eating...

  11. QUALITY MANAGEMENT IN ECOLOGICAL BEEF PRODUCTION

    Directory of Open Access Journals (Sweden)

    Cornelia Petroman

    2012-09-01

    Full Text Available Producing high quality beef asks for the implementation of a performing management of raising cattle ecologically. The main ways of improving beef quality management have a technical nature: sustaina ble grazing management to conserve floral diversity and to obtain ecological beef and rational distribution of the cattle over the grassland to facilitate vegetation recovery and to avoid the setting of invasive species. Implementing a sustainable manageme nt of the resources in the neighborhood of animal farms has beneficial effects on beef quality, brings good economic income through the practice of best beef quality management, protects the environment long - term, and reduces infrastructure expenses thus a voiding the risks of meat contamination.

  12. Salted and dried Cod preserved by vacuum and modified atmosphere

    Directory of Open Access Journals (Sweden)

    Maria José Rodrigues

    2014-06-01

    Full Text Available Temperatures higher than 20ºC can boost the growth, on the salted and dried cod surface, of bacteria that present a red pigment (Rodrigues et al., 2003; Rodrigues et al., 2005. These organisms, besides the change of the food product appearance, also cause an unpleasant flavor and the product is rejected by the consumers, although does not cause any health concern. Currently, the export of salted and dried cod, to Africa, has increased and a great amount of product is rejected due to the high environmental temperature and the lack of a proper cold chain storage infrastructure. Vacuum packaging, and modified atmosphere packaging have been used for fresh and cooked seafood preservation, but, as far as the authors know, were never used to preserve salted and dried fish. In the present study it was observed the effect of vacuum packaging, packaging with 80%N2:20%CO2 and finally the addition of sodium metabisulfite on the salted and dried cod stored under temperature abuse (15ºC, 25ºC and 35ºC. Accordingly, packaging under vacum and, specially, packaging with 80%N2:20%CO2 successfuly increased the shellife of salted and dried cod . The addition of sodium metabisulfite has increased the shelflife of salted and dried cod preserved at 15ºC, but not of salted and dried cod preserved at 25ºC and 35ºC.

  13. Vacuum Arc Ion Sources

    CERN Document Server

    Brown, I.

    2013-12-16

    The vacuum arc ion source has evolved into a more or less standard laboratory tool for the production of high-current beams of metal ions, and is now used in a number of different embodiments at many laboratories around the world. Applications include primarily ion implantation for material surface modification research, and good performance has been obtained for the injection of high-current beams of heavy-metal ions, in particular uranium, into particle accelerators. As the use of the source has grown, so also have the operational characteristics been improved in a variety of different ways. Here we review the principles, design, and performance of vacuum arc ion sources.

  14. Baryogenesis in false vacuum

    Energy Technology Data Exchange (ETDEWEB)

    Hamada, Yuta [KEK Theory Center, IPNS, KEK, Tsukuba, Ibaraki (Japan); Yamada, Masatoshi [Kanazawa University, Institute for Theoretical Physics, Kanazawa (Japan)

    2017-09-15

    The null result in the LHC may indicate that the standard model is not drastically modified up to very high scales, such as the GUT/string scale. Having this in the mind, we suggest a novel leptogenesis scenario realized in the false vacuum of the Higgs field. If the Higgs field develops a large vacuum expectation value in the early universe, a lepton number violating process is enhanced, which we use for baryogenesis. To demonstrate the scenario, several models are discussed. For example, we show that the observed baryon asymmetry is successfully generated in the standard model with higher-dimensional operators. (orig.)

  15. A rotating quantum vacuum

    Energy Technology Data Exchange (ETDEWEB)

    Lorenci, V.A. de; Svaiter, N.F. [Centro Brasileiro de Pesquisas Fisicas (CBPF), Rio de Janeiro, RJ (Brazil)

    1996-11-01

    It was investigated which mapping has to be used to compare measurements made in a rotating frame to those made in an inertial frame. Using a non-Galilean coordinate transformation, the creation-annihilation operators of a massive scalar field in the rotating frame are not the same as those of an inertial observer. This leads to a new vacuum state(a rotating vacuum) which is a superposition of positive and negative frequency Minkowski particles. Polarization effects in circular accelerators in the proper frame of the electron making a connection with the inertial frame point of view were analysed. 65 refs.

  16. Handbook of vacuum physics

    CERN Document Server

    1964-01-01

    Handbook of Vacuum Physics, Volume 3: Technology is a handbook of vacuum physics, with emphasis on the properties of miscellaneous materials such as mica, oils, greases, waxes, and rubber. Accurate modern tables of physical constants, properties of materials, laboratory techniques, and properties of commercial pumps, gauges, and leak detectors are presented. This volume is comprised of 12 chapters and begins with a discussion on pump oils, divided into rotary pump oils and vapor pump oils. The next chapter deals with the properties and applications of greases, including outgassing and vapor pr

  17. Technology handbook of vacuum physics

    CERN Document Server

    Beck, A H

    2013-01-01

    Handbook of Vacuum Physics, Volume 3: Technology is part of a series of publications that presents articles featuring the whole spectrum of vacuum physics. This particular volume presents materials that deal with technology concerns in vacuum mechanics. The first material talks about the utilization of ceramic materials in the construction of vacuum devices. The next paper details the application of vacuum physics in soldering and brazing process. The last article deals with the utilization of vacuum technology in high frequency heating. The book will be of great use to professionals involved

  18. Hedonic demand analysis for beef in Benin Metropolis | Ojogho ...

    African Journals Online (AJOL)

    The results of the Hedonic analysis showed that, with an average unit price of N836.57 for beef, a consumer is strongly willing to pay additional N229.27 for beef with good taste, N227.10 for neat beef, N163.05 for beef of 'proper' processing style and N380.21 for fresh beef in the study area. Similarly, the consumer is willing ...

  19. LEP Vacuum Chamber

    CERN Multimedia

    1983-01-01

    This is a cut-out of a LEP vacuum chamber for dipole magnets showing the beam channel and the pumping channel with the getter (NEG) strip and its insulating supports. A water pipe connected to the cooling channel can also be seen at the back.The lead radiation shield lining is also shown. See also 8305563X.

  20. The vacuum strikes back

    CERN Multimedia

    2007-01-01

    "Modern physics has shown that the vacuum, previously thought of as a stated of total nothingness, is really a seething background of virtual particles springing in and out of eixstence until they can seize enough energy to materialize as "real" particles." (1,5 page)

  1. LEP vacuum chamber, prototype

    CERN Multimedia

    CERN PhotoLab

    1983-01-01

    Final prototype for the LEP vacuum chamber, see 8305170 for more details. Here we see the strips of the NEG pump, providing "distributed pumping". The strips are made from a Zr-Ti-Fe alloy. By passing an electrical current, they were heated to 700 deg C.

  2. ISR vacuum system

    CERN Multimedia

    CERN PhotoLab

    1971-01-01

    Some of the most important components of the vacuum system are shown. At the left, the rectangular box is a sputter-ion pump inside its bake-out oven. The assembly in the centre includes a sector valve, three roughing valves, a turbomolecular pump, a rotary backing pump and auxiliary equipment. At the right, the small elbow houses a Bayard-

  3. A model for 'sustainable' US beef production.

    Science.gov (United States)

    Eshel, Gidon; Shepon, Alon; Shaket, Taga; Cotler, Brett D; Gilutz, Stav; Giddings, Daniel; Raymo, Maureen E; Milo, Ron

    2018-01-01

    Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of 'sustainable' beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use. Assuming today's pastureland characteristics, all of the pastureland that US beef currently use can sustainably deliver ≈45% of current production. Rewilding this pastureland's less productive half (≈135 million ha) can still deliver ≈43% of current beef production. In all considered scenarios, the ≈32 million ha of high-quality cropland that beef currently use are reallocated for plant-based food production. These plant items deliver 2- to 20-fold more calories and protein than the replaced beef and increase the delivery of protective nutrients, but deliver no B 12 . Increased deployment of rapid rotational grazing or grassland multi-purposing may increase beef production capacity.

  4. Furnace brazing under partial vacuum

    Science.gov (United States)

    Mckown, R. D.

    1979-01-01

    Brazing furnace utilizing partial-vacuum technique reduces tooling requirements and produces better bond. Benefit in that partial vacuum helps to dissociate metal oxides that inhibit metal flow and eliminates heavy tooling required to hold parts together during brazing.

  5. Tritium handling in vacuum systems

    Energy Technology Data Exchange (ETDEWEB)

    Gill, J.T. [Monsanto Research Corp., Miamisburg, OH (United States). Mound Facility; Coffin, D.O. [Los Alamos National Lab., NM (United States)

    1986-10-01

    This report provides a course in Tritium handling in vacuum systems. Topics presented are: Properties of Tritium; Tritium compatibility of materials; Tritium-compatible vacuum equipment; and Tritium waste treatment.

  6. OPPORTUNITIES TO PRODUCE HEALTHIER BEEF

    Directory of Open Access Journals (Sweden)

    G. HOLLÓ

    2008-10-01

    Full Text Available In this study the opportunities for enhancing the beneficial fatty acid in beef was examined. The effect of diet (extensive vs. intensive diet, forage to concentrate ratio, feeding concentrates rich in n-3 fatty acids and the breed (old: Hungarian Grey, dual purpose: Hungarian Simmental, dairy: Hungarian Holstein-Friesian was investigated on the fatty acid composition of beef. Findings reveal that the extensive diet with linseed supplemented concentrate influenced the n-6/n-3 ratio and the CLA content of longissimus muscle more advantageous concerning human nutrition. The meat from Hungarian Grey (HG contained more CLA and less n-6 fatty acids than that of Holstein-Friesian bulls. The different forage to concentrate ratio with/without linseed supplementation did not significantly affect the performance and slaughter traits in Hungarian Simmental (HS young bulls. The wider forage to linseed concentrate ratio caused slightly higher dressing percentage, meat and fat proportion and lower bone in carcass. The effect of muscle type on chemical composition of muscles is more significant than that of the diet. SFA and MUFA were affected by muscle type, n-3 fatty acids and n-6/n-3 fatty acid ratio of the diet. The level of cis-9 trans-11 CLA (mg/100 g was influenced by muscle type, but not by diet.

  7. Parent Training Packages

    Science.gov (United States)

    Stowitschek, Joseph J.; Hofmeister, Alan

    1975-01-01

    Discusses the current development of training packages for educating parents to help their children develop self-help, math, reading, and spelling skills. Two packages are described: (1) a multimedia package monitored by a professional in training workshops for parents of mentally retarded children; and (2) pencil and paper packages in which…

  8. MEMS Packaging - Current Issues and Approaches

    Energy Technology Data Exchange (ETDEWEB)

    DRESSENDORFER,PAUL V.; PETERSON,DAVID W.; REBER,CATHLEEN ANN

    2000-01-19

    The assembly and packaging of MEMS (Microelectromechanical Systems) devices raise a number of issues over and above those normally associated with the assembly of standard microelectronic circuits. MEMS components include a variety of sensors, microengines, optical components, and other devices. They often have exposed mechanical structures which during assembly require particulate control, space in the package, non-contact handling procedures, low-stress die attach, precision die placement, unique process schedules, hermetic sealing in controlled environments (including vacuum), and other special constraints. These constraints force changes in the techniques used to separate die on a wafer, in the types of packages which can be used in the assembly processes and materials, and in the sealing environment and process. This paper discusses a number of these issues and provides information on approaches being taken or proposed to address them.

  9. Nonperturbative QED vacuum birefringence

    Science.gov (United States)

    Denisov, V. I.; Dolgaya, E. E.; Sokolov, V. A.

    2017-05-01

    In this paper we represent nonperturbative calculation for one-loop Quantum Electrodynamics (QED) vacuum birefringence in presence of strong magnetic field. The dispersion relations for electromagnetic wave propagating in strong magnetic field point to retention of vacuum birefringence even in case when the field strength greatly exceeds Sauter-Schwinger limit. This gives a possibility to extend some predictions of perturbative QED such as electromagnetic waves delay in pulsars neighbourhood or wave polarization state changing (tested in PVLAS) to arbitrary magnetic field values. Such expansion is especially important in astrophysics because magnetic fields of some pulsars and magnetars greatly exceed quantum magnetic field limit, so the estimates of perturbative QED effects in this case require clarification.

  10. Vacuum distillation device

    Energy Technology Data Exchange (ETDEWEB)

    Hamer, J.A.; Burg, C.J. Van Der; Kanbier, D.; Heijden, P. Van Der.

    1990-09-18

    This invention relates to a vacuum distillation device comprising a vacuum distillation column, a furnace provided with a heat exchange tube, and a connecting conduit between the column and the heat exchange tube. Such a device is used to fractionate a hydrocarbon-containing feed sometimes referred to as long residue. An object of this invention is to provide a vacuum distillation device which allows vaporization of a major part of the feed upstream of the column inlet. To this end, the device according to the invention comprises a vacuum distillation device as described above, in which the inner diameter of the heat exchange tube increases along its length to between 2.4 and 3 times the inner diameter of the tube inlet, and in which the inner diameter of the connecting conduit gradually increases along its length to between 2.5 and 5.4 times the inner diameter of the tube outlet. During normal operation of the device of the invention, only less than 50 wt % of the feed is vaporized in the heat exchange tube in the furnace, and more feed is vaporized in the connecting conduit, so that at the outlet end of the conduit the feed comprises about 0.9 kg vapor per kg of feed. The invention provides improved heat transfer in the heat exchange tubes such that fouling is reduced, consequently more heat can be applied per unit of time in the heat exchange tube. This allows either heating of the feed to a higher temperature or increasing the throughput for the same temperature.

  11. PARAFFIN SEPARATION VACUUM DISTILLATION

    Directory of Open Access Journals (Sweden)

    Zaid A. Abdulrahman

    2013-05-01

    Full Text Available Simulated column performance curves were constructed for existing paraffin separation vacuum distillation column in LAB plant (Arab Detergent Company/Baiji-Iraq. The variables considered in this study are the thermodynamic model option, top vacuum pressure, top and bottom temperatures, feed temperature, feed composition & reflux ratio. Also simulated columns profiles for the temperature, vapor & liquid flow rates composition were constructed. Four different thermodynamic model options (SRK, TSRK, PR, and ESSO were used, affecting the results within 1-25% variation for the most cases.The simulated results show that about 2% to 8 % of paraffin (C10, C11, C12, & C13 present at the bottom stream which may cause a problem in the LAB plant. The major variations were noticed for the top temperature & the  paraffin weight fractions at bottom section with top vacuum pressure. The bottom temperature above 240 oC is not recommended because the total bottom flow rate decreases sharply, where as  the weight fraction of paraffins decrease slightly. The study gives evidence about a successful simulation with CHEMCAD

  12. ROMANIAN BEEF AND VEAL MEAT MARKET ANALYSIS

    Directory of Open Access Journals (Sweden)

    ilvius T. STANCIU

    2014-06-01

    Full Text Available Current nutritional trends, oriented towards a healthy nutrition, lead to the re-evaluation of the share held by beef in the diet of the population. The demand for beef and veal at European and global market level can represent a significant opportunity to increase domestic producers’ business. Though cattle breeding is a traditional activity for the indigenous population from rural areas, livestock for slaughter have decreased steadily in the last years, thus the domestic market being dependent on imports. Romanian natural potential allows the achievement of sufficient production to meet domestic and export demand for beef, which brings high income for producers. The article proposes a review of the domestic production of beef and veal, their consumption and the origin of products on the domestic market in the European and international context.

  13. Hedonic Retail Beef and Pork Product Prices

    OpenAIRE

    Parcell, Joseph L.; Schroeder, Ted C.

    2007-01-01

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

  14. Evaluation of Weaning Stress in Beef Calves

    OpenAIRE

    Landa, Chelsea E

    2011-01-01

    Conventional techniques within the beef cattle industry involve weaning the calf from the dam when the calf is about 205 days of age. Weaning induces a stress-response that is implicated in reducing the health and productivity of newly weaned calves. Our goal was to evaluate the impact of weaning on the stress immune responses of beef calves. To that end, we 1) evaluated novel methods to quantify physiological markers of stress, 2) compared immune function and growth of calves grazing legum...

  15. Chlamydiosis in a beef herd.

    Science.gov (United States)

    Ehret, W J; Schutte, A P; Pienaar, J G; Henton, M M

    1975-06-01

    Chlamydial infection in a large beef herd is illustrated and discussed. The pre-natal and post-natal losses that occurred during 1972 are highlighted. Total pre-natal losses for the nine calving herds comprising 2,915 animals varied between 3,7% and 12,4%. Between 1,2% and 11,4% of the calves born alive in the nine herds died before weaning with 70% of the losses occurring within the first three weeks of life. Chlamydial organisms were demonstrated in pre-natal and post-natal losses from all nine herds. Clinical manifestations and lesions involving the intestinal, respiratory, nervous, skeletal, reticulo-endothelial and urinary systems were observed in chlamydia-infected calves. Invariably at autopsy in chlamydia positive cases there was some degree of a fibrinous inflammatory process present. Serological evidence showed that chlamydial organisms had been present on both farms prior to the 1972 investigations.

  16. Waste Package Lifting Calculation

    Energy Technology Data Exchange (ETDEWEB)

    H. Marr

    2000-05-11

    The objective of this calculation is to evaluate the structural response of the waste package during the horizontal and vertical lifting operations in order to support the waste package lifting feature design. The scope of this calculation includes the evaluation of the 21 PWR UCF (pressurized water reactor uncanistered fuel) waste package, naval waste package, 5 DHLW/DOE SNF (defense high-level waste/Department of Energy spent nuclear fuel)--short waste package, and 44 BWR (boiling water reactor) UCF waste package. Procedure AP-3.12Q, Revision 0, ICN 0, calculations, is used to develop and document this calculation.

  17. Packaging for Food Service

    Science.gov (United States)

    Stilwell, E. J.

    1985-01-01

    Most of the key areas of concern in packaging the three principle food forms for the space station were covered. It can be generally concluded that there are no significant voids in packaging materials availability or in current packaging technology. However, it must also be concluded that the process by which packaging decisions are made for the space station feeding program will be very synergistic. Packaging selection will depend heavily on the preparation mechanics, the preferred presentation and the achievable disposal systems. It will be important that packaging be considered as an integral part of each decision as these systems are developed.

  18. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beef with gravy and gravy with beef. 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or...

  19. 9 CFR 319.102 - Corned beef round and other corned beef cuts.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corned beef round and other corned beef cuts. 319.102 Section 319.102 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured...

  20. DEMAND FOR BEEF IN THE PROVINCE OF YOGYAKARTA

    Directory of Open Access Journals (Sweden)

    Sulistiya

    2014-07-01

    Full Text Available RACT Protein consumption level of society in Yogyakarta Province has yet to meet the target, but the beef is a source of animal protein that is easily obtainable. Therefore, research on the analysis of demand for beef in this province needs to be done. Objective: (1 Determine the factors that affect the demand for beef in Yogyakarta. (2 Determine the own price elasticity and income elasticity of demand for beef in this province, and to know the cross-price elasticity of demand for beef to changes in the price of mutton, chicken, rice, and cooking oil. Metode: descriptive statistics, followed by inductive statistics , and hypothesis testing. The data used are primary and secondary data. Data were analyzed by multiple linear regression with the value of t and F tests, and analysis of the coefficient of determination. Results: Taken together, the factors that affect the demand for beef in the province is the price of beef, mutton, chicken, rice, cooking oil, income, number of inhabitants. Individually, beef demand is influenced by the price of beef and income residents. Beef inelastic demand means that beef is the daily necessities that are affordable and easy to obtain population of Yogyakarta Province. The increase in income population does not add to demand for beef. Substitutes of beef in the province is goat and chicken, while the complementary goods are rice and cooking oil.

  1. MEMS packaging: state of the art and future trends

    Science.gov (United States)

    Bossche, Andre; Cotofana, Carmen V. B.; Mollinger, Jeff R.

    1998-07-01

    Now that the technology for Integrated sensor and MEMS devices has become sufficiently mature to allow mass production, it is expected that the prices of bare chips will drop dramatically. This means that the package prices will become a limiting factor in market penetration, unless low cost packaging solutions become available. This paper will discuss the developments in packaging technology. Both single-chip and multi-chip packaging solutions will be addressed. It first starts with a discussion on the different requirements that have to be met; both from a device point of view (open access paths to the environment, vacuum cavities, etc.) and from the application point of view (e.g. environmental hostility). Subsequently current technologies are judged on their applicability for MEMS and sensor packaging and a forecast is given for future trends. It is expected that the large majority of sensing devices will be applied in relative friendly environments for which plastic packages would suffice. Therefore, on the short term an important role is foreseen for recently developed plastic packaging techniques such as precision molding and precision dispensing. Just like in standard electronic packaging, complete wafer level packaging methods for sensing devices still have a long way to go before they can compete with the highly optimized and automated plastic packaging processes.

  2. The vacuum platform

    Science.gov (United States)

    McNab, A.

    2017-10-01

    This paper describes GridPP’s Vacuum Platform for managing virtual machines (VMs), which has been used to run production workloads for WLCG and other HEP experiments. The platform provides a uniform interface between VMs and the sites they run at, whether the site is organised as an Infrastructure-as-a-Service cloud system such as OpenStack, or an Infrastructure-as-a-Client system such as Vac. The paper describes our experience in using this platform, in developing and operating VM lifecycle managers Vac and Vcycle, and in interacting with VMs provided by LHCb, ATLAS, ALICE, CMS, and the GridPP DIRAC service to run production workloads.

  3. Vacuum ultraviolet spectroscopy I

    CERN Document Server

    Samson, James A; Lucatorto, Thomas

    1998-01-01

    This volume is for practitioners, experimentalists, and graduate students in applied physics, particularly in the fields of atomic and molecular physics, who work with vacuum ultraviolet applications and are in need of choosing the best type of modern instrumentation. It provides first-hand knowledge of the state-of-the-art equipment sources and gives technical information on how to use it, along with a broad reference bibliography.Key Features* Aimed at experimentalists who are in need of choosing the best type of modern instrumentation in this applied field* Contains a detailed chapter on la

  4. Dual Use Packaging Project

    Data.gov (United States)

    National Aeronautics and Space Administration — NASA seeks down-weighted packaging compatible with microwave preparation and perhaps high hydrostatic pressure processing. New packaging must satisfy NASA's 3-year...

  5. Merganser Download Package

    Data.gov (United States)

    U.S. Environmental Protection Agency — This data download package contains an Esri 10.0 MXD, file geodatabase and copy of this FGDC metadata record. The data in this package are used in support of the...

  6. Comparative Packaging Study

    Science.gov (United States)

    Perchonok, Michele; Antonini, David

    2008-01-01

    This viewgraph presentation describes a comparative packaging study for use on long duration space missions. The topics include: 1) Purpose; 2) Deliverables; 3) Food Sample Selection; 4) Experimental Design Matrix; 5) Permeation Rate Comparison; and 6) Packaging Material Information.

  7. R&D ERL: Vacuum

    Energy Technology Data Exchange (ETDEWEB)

    Mapes, M.; Smart, L.; Weiss, D.; Steszyn, A.; Todd, R.

    2010-01-01

    The ERL Vacuum systems are depicted in a figure. ERL has eight vacuum volumes with various sets of requirements. A summary of vacuum related requirements is provided in a table. Five of the eight volumes comprise the electron beamline. They are the 5-cell Superconducting RF Cavity, Superconducting e-gun, injection, loop and beam dump. Two vacuum regions are the individual cryostats insulating the 5-cell Superconducting RF Cavity and the Superconducting e-gun structures. The last ERL vacuum volume not shown in the schematic is the laser transport line. The beamline vacuum regions are separated by electropneumatic gate valves. The beam dump is common with loop beamline but is considered a separate volume due to geometry and requirements. Vacuum in the 5-cell SRF cavity is maintained in the {approx}10{sup -9} torr range at room temperature by two 20 l/s ion pumps and in the e-gun SRF cavity by one 60 l/s ion pump. Vacuum in the SRF cavities operated at 2{sup o}K is reduced to low 10{sup -11} torr via cryopumping of the cavity walls. The cathode of the e-gun must be protected from poisoning, which can occur if vacuum adjacent to the e-gun in the injection line exceeds 10-11 torr range in the injection warm beamline near the e-gun exit. The vacuum requirements for beam operation in the loop and beam dump are 10-9 torr range. The beamlines are evacuated from atmospheric pressure to high vacuum level with a particulate free, oil free turbomolecular pumping cart. 25 l/s shielded ion pumps distributed throughout the beamlines maintain the vacuum requirement. Due to the more demanding vacuum requirement of the injection beamline proximate to the e-gun, a vacuum bakeout of the injection beamline is required. In addition, two 200 l/s diode ion pumps and supplemental pumping provided by titanium sublimation pumps are installed in the injection line just beyond the exit of the e-gun. Due to expected gas load a similar pumping arrangement is planned for the beam dump. The

  8. THERMAL VACUUM TEST OF ORBITAL STATIC MOISTURE-REMOVAL FUEL CELL.

    Science.gov (United States)

    The report presents the results of a thermal vacuum chamber test of an orbital fuel cell of advanced design. The fuel cell package used a static moisture-removal system. The fuel cell , tested in the thermal vacuum chamber at Wright-Patterson AFB, gave satisfactory results. This test constituted the second and final ground qualification of this orbital fuel cell prior to orbital test. (Author)

  9. Openability of tamperproof packaging

    OpenAIRE

    Del Castillo C., A.; Wever, R; Buijs, P.J.; Stevels, A.

    2007-01-01

    Communication, product protection and presentation are three key aspects in the world of packaging nowadays. Due to a retail landscape consisting of large stores, displaying packed products on the shelves in self-service environments, these aspects become increasingly important, not only for Fast Moving Consumer Goods, but for consumer durables as well. In the communication aspect, the package delivers a promise to the customer contained in the package, but the package itself is part of this ...

  10. Packaging Printing Today

    OpenAIRE

    Bolanča, Stanislav; Majnarić, Igor; Golubović, Kristijan

    2015-01-01

    Printing packaging covers today about 50% of all the printing products. Among the printing products there are printing on labels, printing on flexible packaging, printing on folding boxes, printing on the boxes of corrugated board, printing on glass packaging, synthetic and metal ones. The mentioned packaging are printed in flexo printing technique, offset printing technique, intaglio halftone process, silk – screen printing, ink ball printing, digital printing and hybrid printing process. T...

  11. Fresh meat packaging: consumer acceptance of modified atmosphere packaging including carbon monoxide.

    Science.gov (United States)

    Grebitus, Carola; Jensen, Helen H; Roosen, Jutta; Sebranek, Joseph G

    2013-01-01

    Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the "cherry red" color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.

  12. Trends in Food Packaging.

    Science.gov (United States)

    Ott, Dana B.

    1988-01-01

    This article discusses developments in food packaging, processing, and preservation techniques in terms of packaging materials, technologies, consumer benefits, and current and potential food product applications. Covers implications due to consumer life-style changes, cost-effectiveness of packaging materials, and the ecological impact of…

  13. Central heating: package boilers

    Energy Technology Data Exchange (ETDEWEB)

    Farahan, E.

    1977-05-01

    Performance and cost data for electrical and fossil-fired package boilers currently available from manufacturers are provided. Performance characteristics investigated include: unit efficiency, rated capacity, and average expected lifetime of units. Costs are tabulated for equipment and installation of various package boilers. The information supplied in this report will simplify the process of selecting package boilers required for industrial, commercial, and residential applications.

  14. Of vacuum and gas

    CERN Multimedia

    Katarina Anthony

    2015-01-01

    A new LHCb programme is delving into uncharted waters for the LHC: exploring how protons interact with noble gases inside the machine pipe. While, at first glance, it may sound risky for the overall quality of the vacuum in the machine, the procedure is safe and potentially very rich in rewards. The results could uncover the high-energy helium-proton cross-section (with all the implications thereof), explore new boundaries of the quark-gluon plasma and much more.   As the beam passes through LHCb, interactions with neon gas allow the experiment to measure the full beam profile. In this diagram, beam 1 (blue) and beam 2 (red) are measured by the surrounding VELO detector. It all begins with luminosity. In 2011, LHCb set out to further improve its notoriously precise measurements of the beam profile, using the so-called Beam-Gas Imaging (BGI) method. BGI does exactly what it says on the tin: a small amount of gas is inserted into the vacuum, increasing the rate of collisions around the interaction ...

  15. LHC vacuum system

    CERN Document Server

    Gröbner, Oswald

    1999-01-01

    The Large Hadron Collider (LHC) project, now in the advanced construction phase at CERN, comprises two proton storage rings with colliding beams of 7-TeV energy. The machine is housed in the existing LEP tunnel with a circumference of 26.7 km and requires a bending magnetic field of 8.4 T with 14-m long superconducting magnets. The beam vacuum chambers comprise the inner 'cold bore' walls of the magnets. These magnets operate at 1.9 K, and thus serve as very good cryo-pumps. In order to reduce the cryogenic power consumption, both the heat load from synchrotron radiation emitted by the proton beams and the resistive power dissipation by the beam image currents have to be absorbed on a 'beam screen', which operates between 5 and 20 K and is inserted inside the vacuum chamber. The design of this beam screen represents a technological challenge in view of the numerous and often conflicting requirements and the very tight mechanical tolerances imposed. The synchrotron radiation produces strong outgassing from the...

  16. Vacuum science, technology, and applications

    CERN Document Server

    Naik, Pramod K

    2018-01-01

    Vacuum plays an important role in science and technology. The study of interaction of charged particles, neutrals and radiation with each other and with solid surfaces requires a vacuum environment for reliable investigations. Vacuum has contributed immensely to advancements made in nuclear science, space, metallurgy, electrical/electronic technology, chemical engineering, transportation, robotics and many other fields. This book is intended to assist students, scientists, technicians and engineers to understand the basics of vacuum science and technology for application in their projects. The fundamental theories, concepts, devices, applications, and key inventions are discussed.

  17. The role of forage systems in environmentally sustainable beef

    Science.gov (United States)

    To develop better scientific understanding of the sustainability of beef in the United States, a national assessment is being conducted with support from the Beef Checkoff. This includes a life cycle assessment (LCA) of important environmental, social and economic impact categories of the beef value...

  18. Beef-derived Mesoporous Carbon as Highly Efficient Support for ...

    African Journals Online (AJOL)

    NICO

    PtRuIr/C-Beef was highly active for methanol electro-oxidation. PtRuIr/C-Beef showed superior catalytic ... Carbon materials, electrocatalysts, support, beef, methanol oxidation. 1. Introduction. The binary PtRu alloy is ..... support for electrocatalysts used in direct methanol fuel cells. Acknowledgements. The authors would ...

  19. Factors influencing Consumer Preference for Fresh Beef in Sokoto ...

    African Journals Online (AJOL)

    SH

    selected and interviewed to identify factors that affect preference for fresh beef and to determine the nature of the .... preference for beef, the negative sign here ... of respondents according to problems with beef preference. Problem. Frequency. Percentage (%). Price. 26. 28.89. Availability. 8. 8.89. Health effect. 8. 8.89.

  20. The economic analysis of beef marketing in Akure, Ondo State ...

    African Journals Online (AJOL)

    This study examined the economic efficiency of beef marketing in Akure, Ondo State. In this regard, the different marketing function performed by the beef sellers were identified and evaluated. Also the size and different components of beef marketing costs and margins were determined. A total sample of 110 respondents ...

  1. Willingness to Pay for Tennessee Beef among Tennessee Consumers

    OpenAIRE

    Dobbs, Leah; Jensen, Kimberly; Leffew, Megan; English, Burton; Lambert, Dayton; Clark, Christopher

    2015-01-01

    This study examines willingness to pay among consumers in five metropolitan areas in Tennessee for steaks and ground beef produced in Tennessee. Consumers are willing to pay a positive premium for Tennessee beef. The choice of shopping outlets for Tennessee beef is also examined. Demographics, prior shopping patterns, and product preferences influence shopping outlet choices.

  2. Sustainability performance of soybean and beef chains in Latin America

    NARCIS (Netherlands)

    Pashaei Kamali, F.

    2015-01-01

    Sustainability Performance of Soybean and Beef Chains in Latin America The objective of this thesis, was to analyze the sustainability performance of soybean and beef production chains in Latin America (LA). First identifying a set of sustainability issues of soybean and beef

  3. BeefTracker: Spatial Tracking and Geodatabase for Beef Herd Sustainability and Lifecycle Analysis

    Science.gov (United States)

    Oltjen, J. W.; Stackhouse, J.; Forero, L.; Stackhouse-Lawson, K.

    2015-12-01

    We have developed a web-based mapping platform named "BeefTracker" to provide beef cattle ranchers a tool to determine how cattle production fits within sustainable ecosystems and to provide regional data to update beef sustainability lifecycle analysis. After initial identification and mapping of pastures, herd data (class and number of animals) are input on a mobile device in the field with a graphical pasture interface, stored in the cloud, and linked via the web to a personal computer for inventory tracking and analysis. Pasture use calculated on an animal basis provides quantifiable data regarding carrying capacity and subsequent beef production to provide more accurate data inputs for beef sustainability lifecycle analysis. After initial testing by university range scientists and ranchers we have enhanced the BeefTracker application to work when cell service is unavailable and to improve automation for increased ease of use. Thus far experiences with BeefTracker have been largely positive, due to livestock producers' perception of the need for this type of software application and its intuitive interface. We are now in the process of education to increase its use throughout the U.S.

  4. Where's the beef? Retail channel choice and beef preferences in Argentina.

    Science.gov (United States)

    Colella, Florencia; Ortega, David L

    2017-11-01

    Argentinean beef is recognized and demanded internationally. Locally, consumers are often unable to afford certified beef products, and may rely on external cues to determine beef quality. Uncovering demand for beef attributes and marketing them accordingly, may require an understanding of consumers' product purchasing strategies, which involves retailer choice. We develop a framework utilizing latent class analysis to identify consumer groups with different retailer preferences, and separately estimate their demand for beef product attributes. This framework accounts for the interrelationship between consumers' choice of retail outlets and beef product preferences. Our analysis of data from the city of Buenos Aires identifies two groups of consumers, a convenience- (67%) and a service- (33%) oriented group. We find significant differences in demand for beef attributes across these groups, and find that the service oriented group, while not willing to pay for credence attributes, relies on a service-providing retailer-namely a butcher-as a source of product quality assurance. Copyright © 2017. Published by Elsevier Ltd.

  5. Vacuum deposition onto webs, films and foils

    CERN Document Server

    Bishop, Charles A

    2011-01-01

    Roll-to-roll vacuum deposition is the technology that applies an even coating to a flexible material that can be held on a roll and provides a much faster and cheaper method of bulk coating than deposition onto single pieces or non-flexible surfaces, such as glass. This technology has been used in industrial-scale applications for some time, including a wide range of metalized packaging (e.g. snack packets). Its potential as a high-speed, scalable process has seen an increasing range of new products emerging that employ this cost-effective technology: solar energy products are moving from rigid panels onto flexible substrates, which are cheaper and more versatile; in a similar way, electronic circuit 'boards' can be produced on a flexible polymer, creating a new range of 'flexible electronics' products; and, flexible displays are another area of new technology in vacuum coating, with flexible display panels and light sources emerging. Charles Bishop has written this book to meet the need he identified, as a t...

  6. Edible packaging materials.

    Science.gov (United States)

    Janjarasskul, Theeranun; Krochta, John M

    2010-01-01

    Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.

  7. Vacuum energy sequestering and graviton loops

    OpenAIRE

    Kaloper, Nemanja; Padilla, Antonio

    2017-01-01

    We recently formulated a local mechanism of vacuum energy sequester. This mechanism automatically removes all matter loop contributions to vacuum energy from the stress energy tensor which sources the curvature. Here we adapt the local vacuum energy sequestering mechanism to also cancel all the vacuum energy loops involving virtual gravitons, in addition to the vacuum energy generated by matter fields alone.

  8. Automation of Aditya vacuum control system based on CODAC Core System

    Energy Technology Data Exchange (ETDEWEB)

    Raulji, Vismaysinh D., E-mail: vismay@ipr.res.in; Pujara, Harshad; Arambhadiya, Bharat; Jadeja, Kumarpalsinh; Bhatt, Shailesh; Rajpal, Rachana

    2016-11-15

    Highlights: • Monitor and control of vacuum control system based on CODAC Core System. • Communication between SIEMENS PLC and open source software EPICS. • With CODAC Core easy to configure and programming of slow controller. - Abstract: The main objective of vacuum control system is to provide ultrahigh vacuum for Aditya Tokamak operations. Aditya Vacuum vessel is having four vacuum pumping lines. To demonstrate implementation of automation; a study case is under taken by automating single Pumping Line of the Aditya vacuum system using CODAC Core System (CCS). Currently, vacuum system is operated manually. The CCS based control system allows remote control, monitoring, alarm handling of vacuum parameters. The CODAC Core System is the Linux based software package that is distributed by ITER Organization for the development of Plant System I&C software. CODAC Core System includes EPICS, CSS (Control System Studio) etc. CSS is used for HMI (Human Machine Interface), alarms and archives. SDD (Self Description Data) tool is used to configure plant system I&C. SDD Editor is an Eclipse based application to define the plant system, interface, I&C component, interfaced signals, configure variable. SCADA (Supervisory Control and Data Acquisition) system is developed in CSS. Data is transferred between PLC and CSS through EPICS. The complete system is tested with Aditya Vacuum Control System with process interlocks. Operator interface is also developed using Lab VIEW as a choice of the user. This paper will describe the salient features of the developed control system in detail.

  9. RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.

    Science.gov (United States)

    Cooper, J V; Wiegand, B R; Koc, A B; Schumacher, L; Grün, I; Lorenzen, C L

    2016-10-01

    Meat color is considered one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of 2 different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment. USDA Select top rounds ( = 20) were processed to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Patties were packaged with oxygen permeable polyvinyl chloride, assigned to one of three lighting treatments (low UV fluorescent [FLO], light emitting diode [LED], and no light [DRK, negative control]), and placed within deli cases at 5°C. Patty removal for evaluation occurred on retail display d 1, 3, 5, and 7. Objective color measurements were obtained using a HunterLab MiniScan 45/0 LAV. These values were utilized to determine myoglobin redox forms as a measure of myoglobin oxidation. Additionally, thiobarbituric acid reactive substances (TBARS) were measured to indicate lipid oxidation. Objective color measurement for a* (redness), decreased for all light treatments by retail display day ( LED > FLO. Conversely, metmyoglobin values increased daily ( LED > DRK. TBARS values increased by day for each fat percentage ( discoloration and metmyoglobin formation in ground beef patties LED lighting may lead to increased meat quality shelf life in a retail setting.

  10. Relevance of brands and beef quality differentials for the consumer at the time of purchase

    Directory of Open Access Journals (Sweden)

    Carla Mecca Giacomazzi

    Full Text Available ABSTRACT The objective of this study was to identify the purchase habits and preferences of beef consumers, their level of knowledge on brands and products with quality differentials (certifications, packaging, premium lines, and the relevance of different attributes in the purchase decision, and to group consumers according to the profile of purchase decision. The methodology consisted of using an information-collecting instrument applied to 271 beef consumers. The data collected were analyzed using descriptive statistical analyses, chi-square analysis, and correspondence analysis, relating socio-demographic profile of the respondents with the other variables collected. Chi-square and correspondence analyses showed that younger consumers with lower levels of income and education are influenced by posters and advertisements at the point of sale, unaware of differentiated and branded products, and that they do not choose branded beef at the time of purchase. Consumers over 60 years showed a more conservative purchase profile, with no influence. The most valued attributes are appearance, price, and type of cut, being brand and certifications little relevant as tools to help decide the product purchase.

  11. THERMOCOUPLE VACUUM GAUGE

    Science.gov (United States)

    Price, G.W.

    1954-08-01

    A protector device is described for use in controlling the pressure within a cyclotron. In particular, an electrical circuit functions to actuate a vacuum pump when a predetermined low pressure is reached and disconnect the pump when the pressure increases abcve a certain value. The principal feature of the control circuit lies in the use of a voltage divider network at the input to a relay control tube comprising two parallel, adjustable resistances wherein one resistor is switched into the circuit when the relay connects the pump to a power source. With this arrangement the relay is energized at one input level received from a sensing element within the cyclotron chamber and is de-energized when a second input level, representing the higher pressure limit, is reached.

  12. Thermal properties of high temperature vacuum receivers used for parabolic trough solar thermal power system

    Directory of Open Access Journals (Sweden)

    Qinghe Yu

    2017-08-01

    Full Text Available The receiver's emittance and vacuum pressure are the two of great significance issues on the heat-loss which is the main factor reducing the efficiency of the parabolic though systems. In this paper, the thermal steady-state equilibrium method was used to test the receivers’ heat-loss. The receivers with increasing emittance were tested to study the variation of heat-loss. Meanwhile, the variable vacuum pressure in the annulus that affects the efficiency of the system was investigated. The influence of vacuumizing rate and getters on the vacuum pressure and heat-loss were discussed. The result shows that the emittance and vacuum pressure affect the receiver's heat-loss dramatically, and the emittance is the major influence factor on the thermal properties. The receiver with 0.08 emittance and 10−3 Pa vacuum pressure has a satisfactory heat-loss of 215.6 W/m at 400 °C. The analysis further reveals that the synergistic effect of both emittance and vacuum pressure on the heat-loss can be reflected by the packaging temperature of the glass tube, and a fitting formula has been established to estimate the receivers’ heat-loss according to the packaging temperature of the glass tube.

  13. Abdominal intrauterine vacuum aspiration.

    Science.gov (United States)

    Tjalma, W A A

    2014-01-01

    Evaluating and "cleaning" of the uterine cavity is probably the most performed operation in women. It is done for several reasons: abortion, evaluation of irregular bleeding in premenopausal period, and postmenopausal bleeding. Abortion is undoubtedly the number one procedure with more than 44 million pregnancies terminated every year. This procedure should not be underestimated and a careful preoperative evaluation is needed. Ideally a sensitive pregnancy test should be done together with an ultrasound in order to confirm a uterine pregnancy, excluding extra-uterine pregnancy, and to detect genital and/or uterine malformations. Three out of four abortions are performed by surgical methods. Surgical methods include a sharp, blunt, and suction curettage. Suction curettage or vacuum aspiration is the preferred method. Despite the fact that it is a relative safe procedure with major complications in less than one percent of cases, it is still responsible for 13% of all maternal deaths. All the figures have not declined in the last decade. Trauma, perforation, and bleeding are a danger triage. When there is a perforation, a laparoscopy should be performed immediately, in order to detect intra-abdominal lacerations and bleeding. The bleeding should be stopped as soon as possible in order to not destabilize the patient. When there is a perforation in the uterus, this "entrance" can be used to perform the curettage. This is particularly useful if there is trauma of the isthmus and uterine wall, and it is difficult to identify the uterine canal. A curettage is a frequent performed procedure, which should not be underestimated. If there is a perforation in the uterus, then this opening can safely be used for vacuum aspiration.

  14. ULTRARAPID VACUUM-MICROWAVE HISTOPROCESSING

    NARCIS (Netherlands)

    KOK, LP; BOON, ME

    A novel histoprocessing method for paraffin sections is presented in which the combination of vacuum and microwave exposure is the key element. By exploiting the decrease in boiling temperature under vacuum, the liquid molecules in the tissues have been successfully extracted and exchanged at

  15. Vacuum Technology for Superconducting Devices

    CERN Document Server

    Chiggiato, P

    2014-01-01

    The basic notions of vacuum technology for superconducting applications are presented, with an emphasis on mass and heat transport in free molecular regimes. The working principles and practical details of turbomolecular pumps and cryopumps are introduced. The specific case of the Large Hadron Collider’s cryogenic vacuum system is briefly reviewed.

  16. Impact of product familiarity on beef quality perception

    DEFF Research Database (Denmark)

    Banovic, Marija; Fontes, Magda Aguiar; Barreira, Maria Madalena

    2012-01-01

    This study examines the use of intrinsic and extrinsic cues in beef quality perception at the point of purchase and upon consumption by consumers with varying levels of familiarity with a particular beef product. High-familiarity consumers tend to use the color of the meat to assess beef quality......, whereas low-familiarity consumers tend to believe that the brand is the most valid cue for assessing beef quality. However, due to the lack of consistency in sensory beef quality, high-familiarity consumers’ ability to form quality expectations that are predictive of their quality experience is no better...

  17. Vacuum fiber-fiber coupler

    Science.gov (United States)

    Heinrici, Axel; Bjelajac, Goran; Jonkers, Jeroen; Jakobs, Stefan; Olschok, Simon; Reisgen, Uwe

    2017-02-01

    Research and development carried out by the ISF Welding and Joining Institute of RWTH Aachen University has proven that combining high power laser and low vacuum atmosphere provides a welding performance and quality, which is comparable to electron beam welding. The developed welding machines are still using a beam forming which takes place outside the vacuum and the focusing laser beam has to be introduced to the vacuum via a suitable window. This inflexible design spoils much of the flexibility of modern laser welding. With the target to bring a compact, lightweight flying optics with flexible laser transport fibers into vacuum chambers, a high power fiber-fiber coupler has been adapted by II-VI HIGHYAG that includes a reliable vacuum interface. The vacuum-fiber-fiber coupler (V-FFC) is tested with up to 16 kW sustained laser power and the design is flexible in terms of a wide variety of laser fiber plug systems and vacuum flanges. All that is needed to implement the V-FFC towards an existing or planned vacuum chamber is an aperture of at least 100 mm (4 inch) diameter with any type of vacuum or pressure flange. The V-FFC has a state-of-the-art safety interface which allows for fast fiber breakage detection for both fibers (as supported by fibers) by electric wire breakage and short circuit detection. Moreover, the System also provides connectors for cooling and electric signals for the laser beam optics inside the vacuum. The V-FFC has all necessary adjustment options for coupling the laser radiation to the receiving fiber.

  18. Composition and quality of Mexican and imported retail beef in Mexico.

    Science.gov (United States)

    Delgado, E J; Rubio, M S; Iturbe, F A; Méndez, R D; Cassís, L; Rosiles, R

    2005-03-01

    Randomly selected New York steaks from domestic and imported beef were purchased in three major Mexican cities, comparing Mexican beef (from northern, central, and southern regions of the country) and American beef (USDA-Choice and ungraded No Roll). The meat was analyzed for chemical composition, Warner-Bratzler shear force (WBSF), cooking loss, color and consumer acceptability. All sources of Mexican beef and No Roll US beef had similar chemical composition. USDA-Choice beef had a higher fat content and a lower moisture and total collagen content. Mexican beef from the northern region and USDA-Choice beef had lower WBSF and redness values than the other beef sources. Overall desirability was high regarding all Mexican beef sources, and USDA-Choice beef. No Roll US beef had the lowest overall desirability score. Results indicate Mexican beef is in an advantageous position when competing with imports in the current open market.

  19. 49 CFR 570.56 - Vacuum brake assist unit and vacuum brake system.

    Science.gov (United States)

    2010-10-01

    ... 49 Transportation 6 2010-10-01 2010-10-01 false Vacuum brake assist unit and vacuum brake system... Vehicles With GVWR of More Than 10,000 Pounds § 570.56 Vacuum brake assist unit and vacuum brake system. The following requirements apply to vehicles with vacuum brake assist units and vacuum brake systems...

  20. Lunar Dust Analysis Package - LDAP

    Science.gov (United States)

    Chalkley, S. A.; Richter, L.; Goepel, M.; Sovago, M.; Pike, W. T.; Yang, S.; Rodenburg, J.; Claus, D.

    2012-09-01

    identification of other ejecta in the vicinity of the Lander. • Atomic (Magnetic) Force Microscope - providing nano-scale measurement of the fine particles and presence of nanophase Fe which is potentially toxic to humans • Lenseless Microscope, a novel, low mass technology based on combining diffraction patterns derived from a laser illumination of the sample to give high resolution 3D images of the regolith presented. In this paper we cover the high level science requirements and explain how this has driven the overall package design as well as the specific payload features. The complex sample handling system which allows the co-located payloads to share rego-lith samples and be able to make physical measure-ment in the sub micron scale. The use of micro-machining and MEMS technology is covered. The paper also discusses the harsh environmental conditions at the Lunar South Pole and the impact this has on the operation and survivability of an externally mounted package. The expected performance of the whole package, including the use of LIBS under lunar vacuum conditions is also presented.

  1. Packaging for Sustainability

    CERN Document Server

    Lewis, Helen; Fitzpatrick, Leanne

    2012-01-01

    The packaging industry is under pressure from regulators, customers and other stakeholders to improve packaging’s sustainability by reducing its environmental and societal impacts. This is a considerable challenge because of the complex interactions between products and their packaging, and the many roles that packaging plays in the supply chain. Packaging for Sustainability is a concise and readable handbook for practitioners who are trying to implement sustainability strategies for packaging. Industry case studies are used throughout the book to illustrate possible applications and scenarios. Packaging for Sustainability draws on the expertise of researchers and industry practitioners to provide information on business benefits, environmental issues and priorities, environmental evaluation tools, design for environment, marketing strategies, and challenges for the future.

  2. Alternative BSE risk assessment methodology for beef and beef offal imported into Japan.

    Science.gov (United States)

    Yoshikawa, Yasuhiro; Horiuchi, Motohiro; Ishiguro, Naotaka; Kadohira, Mutsuyo; Kai, Satoshi; Mizusawa, Hidehiro; Nagata, Chisato; Onodera, Takashi; Sata, Tetsutaro; Tsutsui, Toshiyuki; Yamada, Masahito; Yamamoto, Shigeki

    2012-08-01

    The Food Safety Commission (FSC) of Japan, established in July 2003, has its own initiative to conduct risk assessments on food stuffs known as "self-tasking assessment". Within this framework, the FSC decided to conduct a risk assessment of beef and beef offal imported into Japan from countries with no previous BSE reports; thus, a methodology was formed to suit to this purpose. This methodology was partly based on the previous assessments of Japanese domestic beef and beef imported from U.S.A./Canada, but some modifications were made. Other organizations' assessment methods, such as those used for BSE status assessment in live cattle by the OIE and EFSA's GBR, were also consulted. In this review, the authors introduce this alternative methodology, which reflects (1) the risk of live cattle in the assessed country including temporal risks of BSE invasion and domestic propagation, with the assessment results verified by surveillance data, and (2) the risk of beef and beef offal consisting of cumulative BSE risk by types of slaughtering and meat production processes implemented and the status of mechanically recovered meat production. Other possible influencing factors such as atypical BSE cases were also reviewed. The key characteristic of the current assessment is a combination of the time-sequential risk level of live cattle and qualitative risk level of meat production at present in an assessed country.

  3. HIGH TEMPERATURE VACUUM MIXER

    Directory of Open Access Journals (Sweden)

    E. D. Chertov

    2015-01-01

    Full Text Available The work is devoted to the creation of a new type of mixer to produce homogeneous mixtures of dissimilar materials applied to recycling of housing and communal services waste. The article describes the design of a dual-chamber device of the original high-temperature vacuum mixer, there investigated the processes occurring in the chambers of such devices. The results of theoretical and experimental research of the process of mixing recycled polyethylene with a mixture of "grinded food waste – Eco wool” are presented. The problem of the optimum choice of bending the curvilinear blades in the working volume of the seal, which is achieved by setting their profile in the form of involute arc of several circles of different radii, is examined . The dependences, allowing to define the limits of the changes of the main mode parameters the angular velocity of rotation of the working body of the mixer using two ways of setting the profile of the curvilinear blade mixer are obtained. Represented design of the mixer is proposed to use for a wide range of tasks associated with the mixing of the components with a strongly pronounced difference of physic al chemical properties and, in particular, in the production of composites out of housing and communal services waste.

  4. Experimental tests of vacuum energy

    CERN Multimedia

    CERN. Geneva

    2015-01-01

    While the current vacuum energy of the Universe is very small, in our standard cosmological picture it has been much larger at earlier epochs. We try to address the question of what are possible ways to try to experimentally verify this. One direction is to look for systems where vacuum energy constitutes a non-negligible fraction of the total energy, and study the properties of those. Another possibility is to focus on the epochs around cosmic phase transitions, when the vacuum energy is of the same order as the total energy. Along these lines we investigate properties of neutron stars and the imprint of phase transitions on primordial gravitational waves.

  5. Distinct physicochemical characteristics of different beef from ...

    African Journals Online (AJOL)

    Jane

    2011-04-11

    Apr 11, 2011 ... especially tenderness and marbling. Tenderness is one of the important sensory properties and indicators of meat quality (Shackelford, 2001;. Goodson et al., 2002). Abundant intramuscular fat tissue in beef renders a marble-like feature and enhances meat juice and sensory tenderness. (Woodward et al.

  6. Intramuscular variation in mitochondrial functionality of beef ...

    African Journals Online (AJOL)

    Suman, Surendranath P

    2017-08-16

    Aug 16, 2017 ... http://dx.doi.org/10.4314/sajas.v47i5.6. Intramuscular variation in mitochondrial functionality of beef semimembranosus. M.N. Nair1, R. Ramanathan2, G. Rentfrow3, & S.P. Suman3,#. 1 Department of Animal Sciences, Colorado State University, Fort Collins, Co 80523, USA. 2 Department of Animal Science, ...

  7. Campylobacter in poultry, pork and beef

    DEFF Research Database (Denmark)

    Josefsen, Mathilde Hasseldam; Carroll, C.; Rudi, K.

    2011-01-01

    Campylobacter infection has become one of the most important zoonoses worldwide. A low prevalence of Campylobacter is generally found in beef and pork at retail, although they may still be sources of infection. Based on the high prevalence of poultry-associated infections, this chapter mainly foc...

  8. 9 CFR 319.100 - Corned beef.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corned beef. 319.100 Section 319.100 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cured Meats, Unsmoked and Smoked § 319.100...

  9. A portable detection instrument based on DSP for beef marbling

    Science.gov (United States)

    Zhou, Tong; Peng, Yankun

    2014-05-01

    Beef marbling is one of the most important indices to assess beef quality. Beef marbling is graded by the measurement of the fat distribution density in the rib-eye region. However quality grades of beef in most of the beef slaughtering houses and businesses depend on trainees using their visual senses or comparing the beef slice to the Chinese standard sample cards. Manual grading demands not only great labor but it also lacks objectivity and accuracy. Aiming at the necessity of beef slaughtering houses and businesses, a beef marbling detection instrument was designed. The instrument employs Charge-coupled Device (CCD) imaging techniques, digital image processing, Digital Signal Processor (DSP) control and processing techniques and Liquid Crystal Display (LCD) screen display techniques. The TMS320DM642 digital signal processor of Texas Instruments (TI) is the core that combines high-speed data processing capabilities and real-time processing features. All processes such as image acquisition, data transmission, image processing algorithms and display were implemented on this instrument for a quick, efficient, and non-invasive detection of beef marbling. Structure of the system, working principle, hardware and software are introduced in detail. The device is compact and easy to transport. The instrument can determine the grade of beef marbling reliably and correctly.

  10. Effect of packaging conditions on the shelf-life of chicken frankfurters with and without lactate addition.

    Science.gov (United States)

    Tovunac, I; Galic, K; Prpic, T; Juric, S

    2011-04-01

    Shelf-life of frankfurters depends on various factors such as its composition, packaging material and method used as well as the effect of external conditions (temperature). The objective of this study was to determine the shelf-life of packaged (vacuum, shrink and modified atmosphere, MA) chicken frankfurters during storage at different temperatures. For this purpose regular and with sodium lactate addition chicken frankfurters were produced. For MA packaging (MAP), under gas mixture of 70% N(2) and 30% CO(2), a package consisting of container and heat sealable cover was used. Different laminate composition was used for vacuum and shrink packaging of frankfurters. During frankfurters storage physico-chemical (pH, a(w)), and microbiological (aerobic mesophiles, lactic acid bacteria and total bacterial count) analyses were performed. Packaging materials were analyzed for their barrier characteristic (oxygen permeability). The shelf-life of frankfurters can be extended if packaged in MA (54 days) and shrink (45 days) packaging compared to 36 days of shelf-life in vacuum packaging, at 3 (°)C. Higher shelf-life is obtained for frankfurters with lactate addition, in all packaging conditions, stored at 6 (°)C.

  11. Alumina barrier for vacuum brazing

    Science.gov (United States)

    Beuyukian, C. S.

    1980-01-01

    Heating platens of vacuum-brazing press will not stick to workpiece if aluminum oxide "paper" is interposed. Paper does not disintegrate in press, will not contaminate braze alloy, and helps form smoothly contoured, regular fillet at brazed edges.

  12. [Endoscopic vacuum-assisted closure].

    Science.gov (United States)

    Wedemeyer, J; Lankisch, T

    2013-03-01

    Anastomotic leakage in the upper and lower intestinal tract is associated with high morbidity and mortality. Within the last 10 years endoscopic treatment options have been accepted as sufficient treatment option of these surgical complications. Endoscopic vacuum assisted closure (E-VAC) is a new innovative endoscopic therapeutic option in this field. E-VAC transfers the positive effects of vacuum assisted closure (VAC) on infected cutaneous wounds to infected cavities that can only be reached endoscopically. A sponge connected to a drainage tube is endoscopically placed in the leakage and a continuous vacuum is applied. Sponge and vacuum allow removal of infected fluids and promote granulation of the leakage. This results in clean wound grounds and finally allows wound closure. Meanwhile the method was also successfully used in the treatment of necrotic pancreatitis.

  13. SILICON REFINING BY VACUUM TREATMENT

    Directory of Open Access Journals (Sweden)

    André Alexandrino Lotto

    2014-12-01

    Full Text Available This work aims to investigate the phosphorus removal by vacuum from metallurgical grade silicon (MGSi (98.5% to 99% Si. Melting experiments were carried out in a vacuum induction furnace, varying parameters such as temperature, time and relation area exposed to the vacuum / volume of molten silicon. The results of chemical analysis were obtained by inductively coupled plasma (ICP, and evaluated based on thermodynamic and kinetic aspects of the reaction of vaporization of the phosphorus in the silicon. The phosphorus was decreased from 33 to approximately 1.5 ppm after three hours of vacuum treatment, concluding that the evaporation step is the controlling step of the process for parameters of temperature, pressure and agitation used and refining by this process is technically feasible.

  14. WASTE PACKAGE TRANSPORTER DESIGN

    Energy Technology Data Exchange (ETDEWEB)

    D.C. Weddle; R. Novotny; J. Cron

    1998-09-23

    The purpose of this Design Analysis is to develop preliminary design of the waste package transporter used for waste package (WP) transport and related functions in the subsurface repository. This analysis refines the conceptual design that was started in Phase I of the Viability Assessment. This analysis supports the development of a reliable emplacement concept and a retrieval concept for license application design. The scope of this analysis includes the following activities: (1) Assess features of the transporter design and evaluate alternative design solutions for mechanical components. (2) Develop mechanical equipment details for the transporter. (3) Prepare a preliminary structural evaluation for the transporter. (4) Identify and recommend the equipment design for waste package transport and related functions. (5) Investigate transport equipment interface tolerances. This analysis supports the development of the waste package transporter for the transport, emplacement, and retrieval of packaged radioactive waste forms in the subsurface repository. Once the waste containers are closed and accepted, the packaged radioactive waste forms are termed waste packages (WP). This terminology was finalized as this analysis neared completion; therefore, the term disposal container is used in several references (i.e., the System Description Document (SDD)) (Ref. 5.6). In this analysis and the applicable reference documents, the term ''disposal container'' is synonymous with ''waste package''.

  15. User friendly packaging

    DEFF Research Database (Denmark)

    Geert Jensen, Birgitte

    2010-01-01

    “User-friendly Packaging” aims to create a platform for developing more user-friendly packaging. One intended outcome of the project is a guideline that industry can use in development efforts. The project also points the way for more extended collaboration between companies and design researchers. How...... can design research help industry in packaging innovation?...

  16. The BINSYN Program Package

    Directory of Open Access Journals (Sweden)

    Albert P. Linnell

    2012-06-01

    Full Text Available The BINSYN program package, recently expanded to calculate synthetic spectra of cataclysmic variables, is being further extended to include synthetic photometry of ordinary binary stars in addition to binary stars with optically thick accretion disks. The package includes a capability for differentials correction optimization of eclipsing binary systems using synthetic photometry.

  17. Novel chitosan film embedded with liposome-encapsulated phage for biocontrol of Escherichia coli O157:H7 in beef.

    Science.gov (United States)

    Cui, Haiying; Yuan, Lu; Lin, Lin

    2017-12-01

    In recent years, phages used for the reduction of pathogenic bacteria have fostered many attentions, but they are liable to lost bioactivity in food due to the presence of acidic compounds, enzymes and evaporite materials. To improve the stability of phages, a chitosan edible film containing liposome-encapsulated phage was engineered in the present study. The characteristics of liposome-encapsulated phage and the chitosan film containing liposome-encapsulated phage were investigated. The encapsulation efficiency of phages in liposome reached 57.66±0.12%. Besides, the desirable physical properties of chitosan film were obtained. The chitosan film embedded with liposome-encapsulated phage exhibited high antibacterial activity against Escherichia coli O157:H7, without the impact on the sensory properties of beef. Hence, chitosan film containing liposome-encapsulated phage could be a promising antibacterial packaging for beef preservation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  18. Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties.

    Science.gov (United States)

    Movileanu, Iulia; Núñez de González, Máryuri T; Hafley, Brian; Miller, Rhonda K; Keeton, Jimmy T

    2013-01-01

    Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding (P 0.05) as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

  19. Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

    Directory of Open Access Journals (Sweden)

    Iulia Movileanu

    2013-01-01

    Full Text Available Fresh ground beef patties with (1 no antioxidant (control, (2 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT, (3 3% dried plum puree, or (4 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses, and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding ( irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs values. Rosemary extracts had the same antioxidant effect ( as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

  20. Comparing environmental impacts of beef production systems: A review of life cycle assessments

    NARCIS (Netherlands)

    Vries, de M.; Middelaar, van C.E.; Boer, de I.J.M.

    2015-01-01

    Livestock production, and especially beef production, has a major impact on the environment. Environmental impacts, however, vary largely among beef systems. Understanding these differences is crucial to mitigate impacts of future global beef production. The objective of this research, therefore,

  1. Beef and pork packing industries.

    Science.gov (United States)

    MacDonald, James M

    2003-07-01

    A remarkable transformation of the meatpacking industry occurred in the last 25 years. That transformation consolidated the industry into one that could deliver large volumes of meat at low costs. Slaughter plants grew much larger and realized economies of scale from their size, and operations within plants were rationalized to emphasize the delivery of a small set of consistent major products (boxed beef, cut-up pork, and by-products) to retailers, wholesalers, and other processors. Similar developments occurred in livestock feeding whereby the industry realized significant cost reductions by consolidating production in very large cattle feedlots and hog farms. Gains from scale have largely been met (absent the development of new technologies that are not yet on the horizon); therefore, we are unlikely to see similar shifts in plant sizes in the next 25 years. The major forces affecting meatpacking and livestock feeding in the near future are more likely to revolve around tighter coordination among livestock production, meatpacking, wholesaling, and retailing. Although much of the recent response to food safety concerns took the form of investments in equipment, testing, and training within meatpacking plants, packers and retailers are likely to focus more on assurance of livestock production quality and methods in the future. Such assurance can be met through vertical integration or through a greater reliance on tightly drawn contracts; producers who attempt to provide the assurance while still selling through cash markets will need to develop paper trails of testing and quality assurance that will move through the marketing chain with livestock. Similarly, because of likely increased future demand for meats of assured consumer qualities, such as organically grown products or branded meat products with very specific traits, producers will likely need to provide similar indicators of assurance throughout the marketing chain. Finally, the funding offered through

  2. Vacuum production; Produccion de vacio

    Energy Technology Data Exchange (ETDEWEB)

    Segovia, J. L. de

    2010-07-01

    Since the advent of ultra high vacuum in 1958 has been a great demand for new as means of production and to meet the process needs to be done: industry heavy, high technology and space research areas, large accelerator systems particles or nuclear fusion. In this paper we explore the modern media production: dry vacuum pumps, turbo pumps, pump status diffusion ion pumps and cryopumps. (Author)

  3. Edge conduction in vacuum glazing

    Energy Technology Data Exchange (ETDEWEB)

    Simko, T.M.; Collins, R.E. [Sydney Univ., NSW (Australia). Dept. of Applied Physics; Beck, F.A.; Arasteh, D. [Lawrence Berkeley Lab., CA (United States)

    1995-03-01

    Vacuum glazing is a form of low-conductance double glazing using in internal vacuum between the two glass sheets to eliminate heat transport by gas conduction and convection. An array of small support pillars separates the sheets; fused solder glass forms the edge seal. Heat transfer through the glazing occurs by radiation across the vacuum gap, conduction through the support pillars, and conduction through the bonded edge seal. Edge conduction is problematic because it affects stresses in the edge region, leading to possible failure of the glazing; in addition, excessive heat transfer because of thermal bridging in the edge region can lower overall window thermal performance and decrease resistance to condensation. Infrared thermography was used to analyze the thermal performance of prototype vacuum glazings, and, for comparison, atmospheric pressure superwindows. Research focused on mitigating the edge effects of vacuum glazings through the use of insulating trim, recessed edges, and framing materials. Experimentally validated finite-element and finite-difference modeling tools were used for thermal analysis of prototype vacuum glazing units and complete windows. Experimental measurements of edge conduction using infrared imaging were found to be in good agreement with finite-element modeling results for a given set of conditions. Finite-element modeling validates an analytic model developed for edge conduction.

  4. Vacuum-assisted cesarean section

    Directory of Open Access Journals (Sweden)

    McQuivey RW

    2017-03-01

    Full Text Available Ross W McQuivey,1 Jon E Block2 1Clinical Innovations, Salt Lake City, UT, 2Independent consultant, San Francisco, CA, USA Abstract: There has been a dramatic rise in the frequency of cesarean sections, surpassing 30% of all deliveries in the US. This upsurge, coupled with a decreasing willingness to allow vaginal birth after cesarean section, has resulted in an expansion of the use of vacuum assistance to safely extract the fetal head. By avoiding the use of a delivering hand or forceps blade, the volume being delivered through the uterine incision can be decreased when the vacuum is used properly. Reducing uterine extensions with their associated complications (eg, excessive blood loss in difficult cases is also a theoretical advantage of vacuum delivery. Maternal discomfort related to excessive fundal pressure may also be lessened. To minimize the risk of neonatal morbidity, proper cup placement over the “flexion point” remains essential to maintain vacuum integrity and reduce the chance of inadvertent detachment and uterine extensions. Based on the published literature and pragmatic clinical experience, utilization of the vacuum device is a safe and effective technique to assist delivery during cesarean section. Keywords: cesarean section, vacuum, forceps, birth, delivery

  5. Technical specification for vacuum systems

    Energy Technology Data Exchange (ETDEWEB)

    Khaw, J. (ed.)

    1987-01-01

    The vacuum systems at the Stanford Linear Accelerator Center (SLAC) are primarily of all-metal construction and operate at pressures from 10/sup -5/ to 10/sup -11/ Torr. The primary gas loads during operation result from thermal desorption and beam-induced desorption from the vacuum chamber walls. These desorption rates can be extremely high in the case of hydrocarbons and other contaminants. These specifications place a major emphasis on eliminating contamination sources. The specifications and procedures have been written to insure the cleanliness and vacuum integrity of all SLAC vacuum systems, and to assist personnel involved with SLAC vacuum systems in choosing and designing components that are compatible with existing systems and meet the quality and reliability of SLAC vacuum standards. The specification includes requirements on design, procurement, fabrication, chemical cleaning, clean room practices, welding and brazing, helium leak testing, residual gas analyzer testing, bakeout, venting, and pumpdown. Also appended are specifications regarding acceptable vendors, isopropyl alcohol, bakeable valve cleaning procedure, mechanical engineering safety inspection, notes on synchrotron radiation, and specifications of numerous individual components. (LEW)

  6. A Higher Prevalence Rate of Campylobacter in Retail Beef Livers Compared to Other Beef and Pork Meat Cuts

    Science.gov (United States)

    Noormohamed, Aneesa; Fakhr, Mohamed K.

    2013-01-01

    The objectives of this study were to determine the prevalence of Campylobacter jejuni and Campylobacter coli in retail beef, beef livers, and pork meats purchased from the Tulsa (OK, USA) area and to further characterize the isolates obtained through antimicrobial susceptibility testing. A total of 97 chilled retail beef (50 beef livers and 47 other cuts), and 100 pork samples were collected. The prevalence of Campylobacter in beef livers was 39/50 (78%), while no Campylobacter was isolated from the other beef cuts. The prevalence in pork samples was 2/100 (2%). A total of 108 Campylobacter isolates (102 beef livers isolates and six pork isolates) were subjected to antimicrobial resistance profiling against sixteen different antimicrobials that belong to eight different antibiotic classes. Of the six pork Campylobacter coli isolates, four showed resistance to all antimicrobials tested. Among the beef liver isolates, the highest antibiotic resistances were to tetracyclines and β-lactams, while the lowest resistances were to macrolides, aminoglycosides, lincosamides, and phenicols. Resistances to the fluoroquinolone, macrolide, aminoglycoside, tetracycline, β-lactam, lincosamide, and phenicol antibiotic classes were significantly higher in Campylobacter coli than Campylobacter jejuni isolates. Multidrug Resistance (MDR) among the 102 Campylobacter (33 Campylobacter jejuni and 69 Campylobacter coli) beef liver isolates was significantly higher in Campylobacter coli (62%) than Campylobacter jejuni (39%). The high prevalence of Campylobacter in retail beef livers and their antimicrobial resistance raise concern about the safety of these retail products. PMID:23698698

  7. Do beef risk perceptions or risk attitudes have a greater effect on the beef purchase decisions of Canadian consumers?

    Science.gov (United States)

    Yang, Jun; Goddard, Ellen

    2011-01-01

    Cluster analysis is applied in this study to group Canadian households by two characteristics, their risk perceptions and risk attitudes toward beef. There are some similarities in demographic profiles, meat purchases, and bovine spongiform encephalopathy (BSE) media recall between the cluster that perceives beef to be the most risky and the cluster that has little willingness to accept the risks of eating beef. There are similarities between the medium risk perception cluster and the medium risk attitude cluster, as well as between the cluster that perceives beef to have little risk and the cluster that is most willing to accept the risks of eating beef. Regression analysis shows that risk attitudes have a larger impact on household-level beef purchasing decisions than do risk perceptions for all consumer clusters. This implies that it may be more effective to undertake policies that reduce the risks associated with eating beef, instead of enhancing risk communication to improve risk perceptions. Only for certain clusters with higher willingness to accept the risks of eating beef might enhancing risk communication increase beef consumption significantly. The different role of risk perceptions and risk attitudes in beef consumption needs to be recognized during the design of risk management policies.

  8. Evaluation of the general three-loop vacuum Feynman integral

    Science.gov (United States)

    Martin, Stephen P.; Robertson, David G.

    2017-01-01

    We discuss the systematic evaluation of three-loop vacuum integrals with arbitrary masses. Using integration by parts, the general integral of this type can be reduced algebraically to a few basis integrals. We define a set of modified finite basis integrals that are particularly convenient for expressing renormalized quantities. The basis integrals can be computed numerically by solving coupled first-order differential equations, using as boundary conditions the analytically known special cases that depend on only one mass scale. We provide the results necessary to carry this out and introduce an implementation in the form of a public software package called 3vil (three-loop Vacuum Integral Library), which efficiently computes the numerical values of the basis integrals for any specified masses. Note that 3vil is written in c, and can be linked from c, c++, or fortran code.

  9. Packaging Printing Today

    Directory of Open Access Journals (Sweden)

    Stanislav Bolanča

    2015-12-01

    Full Text Available Printing packaging covers today about 50% of all the printing products. Among the printing products there are printing on labels, printing on flexible packaging, printing on folding boxes, printing on the boxes of corrugated board, printing on glass packaging, synthetic and metal ones. The mentioned packaging are printed in flexo printing technique, offset printing technique, intaglio halftone process, silk – screen printing, ink ball printing, digital printing and hybrid printing process. The possibilities of particular printing techniques for optimal production of the determined packaging were studied in the paper. The problem was viewed from the technological and economical aspect. The possible printing quality and the time necessary for the printing realization were taken as key parameters. An important segment of the production and the way of life is alocation value and it had also found its place in this paper. The events in the field of packaging printing in the whole world were analyzed. The trends of technique developments and the printing technology for packaging printing in near future were also discussed.

  10. Consumer response to packaging design

    NARCIS (Netherlands)

    Steenis, Nigel D.; Herpen, van Erica; Lans, van der Ivo A.; Ligthart, Tom N.; Trijp, van Hans C.M.

    2017-01-01

    Building on theories of cue utilization, this paper investigates whether and how packaging sustainability influences consumer perceptions, inferences and attitudes towards packaged products. A framework is tested in an empirical study among 249 students using soup products varying in packaging

  11. Hermeticity of electronic packages

    CERN Document Server

    Greenhouse, Hal; Romenesco, Bruce

    2011-01-01

    This is a book about the integrity of sealed packages to resist foreign gases and liquids penetrating the seal or an opening (crack) in the packageùespecially critical to the reliability and longevity of electronics. The author explains how to predict the reliability and the longevity of the packages based on leak rate measurements and the assumptions of impurities. Non-specialists in particular will benefit from the author's long involvement in the technology. Hermeticity is a subject that demands practical experience, and solving one problem does not necessarily give one the background to so

  12. Hermeticity of electronic packages

    CERN Document Server

    Greenhouse, Hal

    2000-01-01

    This is a book about the integrity of sealed packages to resist foreign gases and liquids penetrating the seal or an opening (crack) in the package-especially critical to the reliability and longevity of electronics. The author explains how to predict the reliability and the longevity of the packages based on leak rate measurements and the assumptions of impurities. Non-specialists in particular will benefit from the author's long involvement in the technology. Hermeticity is a subject that demands practical experience, and solving one problem does not necessarily give one the background to so

  13. Assessing the Impact of LFTB in the Beef Cattle Industry

    OpenAIRE

    Pruitt, J. Ross; Anderson, David P.

    2012-01-01

    Ground beef consumption in the United States accounts for over half of total beef consumption and is included in a variety of products from tacos to chili to hamburgers (Greene 2012; National Cattlemen’s Beef Association 2009, 2012; Peel, 2012). The importance of ground beef to U.S. consumers is reflected in the number of restaurants that include hamburgers on their menus as well as the different types of hamburgers offered. Despite the slow economic recovery that has been occurring over the ...

  14. RFQ Vacuum brazing at CERN

    CERN Document Server

    Mathot, S

    2008-01-01

    The aim of this paper is to describe the vacuum brazing procedure used at CERN for the brazing of Radio Frequency Quadrupole (RFQ). The RFQ is made of high precision machined OFE copper pieces assembled together. Vacuum brazing is one of the most promising techniques used to join the individual components leading to vacuum tightness and high precision alignment. The RFQ modules brazed at CERN are made of four 100 or 120 cm long vanes (two major and two minor vanes). Our brazing procedure consists of two steps. The first step involves the brazing of the four vanes in a horizontal position. The second step consists of brazing the vacuum stainless steel flanges to the copper structure in a vertical position. The paper describes the problems encountered with the alignment and the vacuum tightness. The difficulties related to the stress relaxation of the machined copper pieces during the brazing heat treatment are discussed. In addition, the solutions developed to improve the alignment of the brazed RFQ’s are...

  15. Measurement of partial pressures in vacuum technology and vacuum physics

    Science.gov (United States)

    Huber, W. K.

    1986-01-01

    It is pointed out that the measurement of gaseous pressures of less than 0.0001 torr is based on the ionization of gas atoms and molecules due to collisions with electrons. The particle density is determined in place of the pressure. The ionization cross sections for molecules of various gases are discussed. It is found that the true pressure in a vacuum system cannot be determined with certainty if it is unknown which gas is present. Effects of partial pressure determination on the condition of the vacuum system are discussed together with ion sources, systems of separation, and ion detection.

  16. Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.

    Science.gov (United States)

    Hulankova, Radka; Borilova, Gabriela; Steinhauserova, Iva

    2013-10-01

    Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5 log cells/g reduced counts of lactic acid bacteria by 1.5 log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5 log CFU/g at the end of storage at 3°C for 10 days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes. Copyright © 2013 Elsevier Ltd. All rights reserved.

  17. Materials for advanced packaging

    CERN Document Server

    Wong, CP

    2017-01-01

    This second edition continues to be the most comprehensive review on the developments in advanced electronic packaging technologies, with a focus on materials and processing. Recognized experts in the field contribute to 22 updated and new chapters that provide comprehensive coverage on various 3D package architectures, novel bonding and joining techniques, wire bonding, wafer thinning techniques, organic substrates, and novel approaches to make electrical interconnects between integrated circuit and substrates. Various chapters also address advances in several key packaging materials, including: Lead-free solders Flip chip underfills Epoxy molding compounds Conductive adhesives Die attach adhesives/films Thermal interface materials (TIMS) Materials for fabricating embedded passives including capacitors, inductors, and resistors Materials and processing aspects on wafer-level chip scale package (CSP) and MicroElectroMechanical system (MEMS) Contributors also review new and emerging technologies such as Light ...

  18. Orbital heat rate package

    Science.gov (United States)

    Lovin, J. K.; Spradley, L. W.

    1979-01-01

    Package consisting of three separate programs used to accurately predict temperature distribution of spacecraft in planetary orbit is invaluable tool for design and analysis of other structures that must function in complex thermal environment.

  19. FLEXIBLE FOOD PACKAGING LABORATORY

    Data.gov (United States)

    Federal Laboratory Consortium — This laboratory contains equipment to fabricate and test prototype packages of many types and sizes (e.g., bags, pouches, trays, cartons, etc.). This equipment can...

  20. Packaging for Posterity.

    Science.gov (United States)

    Sias, Jim

    1990-01-01

    A project in which students designed environmentally responsible food packaging is described. The problem definition; research on topics such as waste paper, plastic, metal, glass, incineration, recycling, and consumer preferences; and the presentation design are provided. (KR)

  1. Dual Use Packaging Project

    Data.gov (United States)

    National Aeronautics and Space Administration — NASA calculation that over a kg of packaging waste are generated per day for a 6 member crew. This represents over 1.5 metric tons of waste during a Mars mission....

  2. Informative document packaging waste

    NARCIS (Netherlands)

    Joosten JM; Nagelhout D; Duvoort GL; Weerd M de

    1989-01-01

    This "informative document packaging waste" forms part of a series of "informative documents waste materials". These documents are conducted by RIVM on the instructions of the Direcotrate General for the Environment, Waste Materials Directorate, in behalf of the program of

  3. High-Q Wafer Level Package Based on Modified Tri-Layer Anodic Bonding and High Performance Getter and Its Evaluation for Micro Resonant Pressure Sensor

    National Research Council Canada - National Science Library

    Liying Wang; Xiaohui Du; Lingyun Wang; Zhanhao Xu; Chenying Zhang; Dandan Gu

    2017-01-01

    ...). In order to form good bonding quality between the pressure-sensitive layer and the glass cap layer, the cross-layer anodic bonding technique is proposed for vacuum package by sputtering Aluminum (Al...

  4. The ENSDF Java Package

    Science.gov (United States)

    Sonzogni, A. A.

    2005-05-01

    A package of computer codes has been developed to process and display nuclear structure and decay data stored in the ENSDF (Evaluated Nuclear Structure Data File) library. The codes were written in an object-oriented fashion using the java language. This allows for an easy implementation across multiple platforms as well as deployment on web pages. The structure of the different java classes that make up the package is discussed as well as several different implementations.

  5. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    Washington TRU Solutions LLC

    2002-03-04

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package Transporter Model II (TRUPACT-II), a HalfPACT Shipping Package, and directly related components. This document complies with the minimum requirements as specified in TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event there is a conflict between this document and the SARP or C of C, the SARP and/or C of C shall govern. C of Cs state: ''each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application.'' They further state: ''each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application.'' Chapter 9.0 of the SAR P charges the WIPP Management and Operation (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with 10 CFR 71.11. Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. CBFO will evaluate the issue and notify the NRC if required. This document details the instructions to be followed to operate, maintain, and test the TRUPACT-II and HalfPACT packaging. The intent of these instructions is to standardize these operations. All users will follow these instructions or equivalent instructions that assure operations are safe and meet the requirements of the SARPs.

  6. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    Washington TRU Solutions LLC

    2003-04-30

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package Transporter Model II (TRUPACT-II), a HalfPACT shipping package, and directly related components. This document complies with the minimum requirements as specified in the TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event of a conflict between this document and the SARP or C of C, the C of C shall govern. The C of Cs state: ''each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application.'' They further state: ''each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application.'' Chapter 9.0 of the SARP charges the WIPP management and operating (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with 10 CFR 71.11. Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. CBFO will evaluate the issue and notify the NRC if required. This document provides the instructions to be followed to operate, maintain, and test the TRUPACT-II and HalfPACT packaging. The intent of these instructions is to standardize operations. All users will follow these instructions or equivalent instructions that assure operations are safe and meet the requirements of the SARPs.

  7. Determinants of Beef and Pork Brand Equity

    OpenAIRE

    Parcell, Joseph L.; Schroeder, Ted C.

    2003-01-01

    A set of consumer-level characteristic demand models were estimated to determine the level of brand equity for pork and beef meat cuts. Results indicate that brand premiums and discounts vary by private, national, and store brands; and brand equity varies across meat cuts carrying the same brand name. Other results are that product size discounts are linear, meat items on sale are significantly discounted to non-sale items, specialty stores typically do not garner higher prices than supermark...

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

    DEFF Research Database (Denmark)

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

    2016-01-01

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

  9. Microscale Digital Vacuum Electronic Gates

    Science.gov (United States)

    Manohara, Harish (Inventor); Mojarradi, Mohammed M. (Inventor)

    2014-01-01

    Systems and methods in accordance with embodiments of the invention implement microscale digital vacuum electronic gates. In one embodiment, a microscale digital vacuum electronic gate includes: a microscale field emitter that can emit electrons and that is a microscale cathode; and a microscale anode; where the microscale field emitter and the microscale anode are disposed within at least a partial vacuum; where the microscale field emitter and the microscale anode are separated by a gap; and where the potential difference between the microscale field emitter and the microscale anode is controllable such that the flow of electrons between the microscale field emitter and the microscale anode is thereby controllable; where when the microscale anode receives a flow of electrons, a first logic state is defined; and where when the microscale anode does not receive a flow of electrons, a second logic state is defined.

  10. Carbon nanotubes based vacuum gauge

    Science.gov (United States)

    Rudyk, N. N.; Il’in, O. I.; Il’ina, M. V.; Fedotov, A. A.; Klimin, V. S.; Ageev, O. A.

    2017-11-01

    We have created an ionization type Vacuum gauge with sensor element based on an array of vertically aligned carbon nanotubes. Obtained asymmetrical current-voltage characteristics at different voltage polarity on the electrode with the CNTs. It was found that when applying a negative potential on an electrode with the CNTs, the current in the gap is higher than at a positive potential. In the pressure range of 1 ÷ 103 Torr vacuum gauge sensitivity was 6 mV/Torr (at a current of 4.5·10-5 A) and in the range of 10-5 ÷ 1 Torr was 10 mV/Torr (at a current of 1.3·10-5 A). It is shown that the energy efficiency of vacuum gauge can be increased in the case where electrode with CNT operates as an emitter of electrons.

  11. Wafer bonding technology for new generation vacuum MEMS: challenges and promises

    Science.gov (United States)

    Dragoi, V.; Pabo, E.

    2015-05-01

    Various MEMS devices are incorporated into consumer electronic devices. A particular category of MEMS require vacuum packaging by wafer bonding with the need to encapsulate vacuum levels of 10-2 mbar or higher with long time stability. The vacuum requirement is limiting the choice of the wafer bonding process and raises significant challenges to the existing investigation methods (metrology) used for results qualification. From the broad range of wafer bonding processes only few are compatible with vacuum applications: fusion bonding, anodic bonding, glass frit bonding and metal-based bonding. The outgassing from the enclosed surfaces after bonding will affect the vacuum level in the cavity: in some cases, a getter material is used inside the device cavity to compensate for this outgassing. Additionally the selected bonding process must be compatible with the devices on the wafers being bonded. This work reviews the principles of vacuum encapsulation using wafer bonding. Examples showing the suitability of each process for specific applications types will be presented. A significant challenge in vacuum MEMS fabrication is the lack of analytical methods needed for process characterization or reliability testing. A short overview of the most used methods and their limitations will be presented. Specific needs to be addressed will be introduced with examples.

  12. Vacuum Cleaner Fan Being Improved

    Science.gov (United States)

    Tweedt, Daniel L.

    1997-01-01

    As part of the technology utilization program at the NASA Lewis Research Center, efforts are underway to transfer aerospace technologies to new areas of practical application. One such effort involves using advanced computational fluid dynamics (CFD) codes for turbomachinery to analyze the internal fluid dynamics of low-speed fans and blowers. This year, the Kirby Company in Cleveland, Ohio, approached NASA with a request for technologies that could help them improve their vacuum cleaners. Of particular interest to Kirby is the high-frequency blade-passing noise generation of their vacuum cleaner fan at low airflow rates.

  13. RH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    Washington TRU Solutions LLC

    2008-01-12

    The purpose of this program guidance document is to provide the technical requirements for use, operation, inspection, and maintenance of the RH-TRU 72-B Waste Shipping Package (also known as the "RH-TRU 72-B cask") and directly related components. This document complies with the requirements as specified in the RH-TRU 72-B Safety Analysis Report for Packaging (SARP), and Nuclear Regulatory Commission (NRC) Certificate of Compliance (C of C) 9212. If there is a conflict between this document and the SARP and/or C of C, the C of C shall govern. The C of C states: "...each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application." It further states: "...each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP tasks the Waste Isolation Pilot Plant (WIPP) Management and Operating (M&O) Contractor with assuring the packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with Title 10 Code of Federal Regulations (CFR) §71.8, "Deliberate Misconduct." Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the U.S. Department of Energy (DOE) Carlsbad Field Office (CBFO) shall be notified immediately. The CBFO will evaluate the issue and notify the NRC if required.In accordance with 10 CFR Part 71, "Packaging and Transportation of Radioactive Material," certificate holders, packaging users, and contractors or subcontractors who use, design, fabricate, test, maintain, or modify the packaging shall post copies of (1) 10 CFR Part 21, "Reporting of Defects and Noncompliance," regulations, (2) Section 206 of the Energy Reorganization Act of 1974, and (3) NRC Form 3, Notice to Employees. These documents must be posted in a

  14. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2009-06-01

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package Transporter Model II (TRUPACT-II), a HalfPACT shipping package, and directly related components. This document complies with the minimum requirements as specified in the TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and U.S. Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event of a conflict between this document and the SARP or C of C, the C of C shall govern. The C of Cs state: "each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application." They further state: "each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP charges the U.S. Department of Energy (DOE) or the Waste Isolation Pilot Plant (WIPP) management and operating (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with Title 10 Code of Federal Regulations (CFR) §71.8. Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. The CBFO will evaluate the issue and notify the NRC if required. In accordance with 10 CFR Part 71, certificate holders, packaging users, and contractors or subcontractors who use, design, fabricate, test, maintain, or modify the packaging shall post copies of (1) 10 CFR Part 21 regulations, (2) Section 206 of the Energy Reorganization Act of 1974, and (3) NRC Form 3, Notice to Employees. These documents must be posted in a conspicuous location where the activities subject to these regulations are

  15. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2008-09-11

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package Transporter Model II (TRUPACT-II), a HalfPACT shipping package, and directly related components. This document complies with the minimum requirements as specified in the TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and U.S. Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event of a conflict between this document and the SARP or C of C, the C of C shall govern. The C of Cs state: "each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the pplication." They further state: "each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP charges the U.S. Department of Energy (DOE) or the Waste Isolation Pilot Plant (WIPP) management and operating (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with Title 10 Code of Federal Regulations (CFR) §71.8. Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. The CBFO will evaluate the issue and notify the NRC if required. In accordance with 10 CFR Part 71, certificate holders, packaging users, and contractors or subcontractors who use, design, fabricate, test, maintain, or modify the packaging shall post copies of (1) 10 CFR Part 21 regulations, (2) Section 206 of the Energy Reorganization Act of 1974, and (3) NRC Form 3, Notice to Employees. These documents must be posted in a conspicuous location where the activities subject to these regulations are

  16. RH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    Washington TRU Solutions LLC

    2006-11-07

    The purpose of this program guidance document is to provide the technical requirements for use, operation, inspection, and maintenance of the RH-TRU 72-B Waste Shipping Package and directly related components. This document complies with the requirements as specified in the RH-TRU 72-B Safety Analysis Report for Packaging (SARP), and Nuclear Regulatory Commission (NRC) Certificate of Compliance (C of C) 9212. If there is a conflict between this document and the SARP and/or C of C, the C of C shall govern. The C of C states: "...each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application." It further states: "...each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP tasks the Waste Isolation Pilot Plant (WIPP) Management and Operating (M&O) Contractor with assuring the packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with 10 Code of Federal Regulations (CFR) §71.8, "Deliberate Misconduct." Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the U.S. Department of Energy (DOE) Carlsbad Field Office (CBFO) shall be notified immediately. CBFO will evaluate the issue and notify the NRC if required. In accordance with 10 CFR Part 71, "Packaging and Transportation of Radioactive Material," certificate holders, packaging users, and contractors or subcontractors who use, design, fabricate, test, maintain, or modify the packaging shall post copies of (1) 10 CFR Part 21, "Reporting of Defects and Noncompliance," regulations, (2) Section 206 of the Energy Reorganization Act of 1974, and (3) NRC Form 3, Notice to Employees. These documents must be posted in a conspicuous location where the activities subject to

  17. Gases and vacua handbook of vacuum physics

    CERN Document Server

    Beck, A H

    2013-01-01

    Handbook of Vacuum Physics, Volume 1: Gases and Vacua provides information on the many aspects of vacuum technology, from material on the quantum theoretical aspects of the complex semi-conductors used for thermionic and photo-electric emission to data on the performance of commercially available pumps, gauges, and high-vacuum materials. The handbook satisfies the need of workers using vacuum apparatuses or works on the diverse applications of high-vacuum technology in research and industry. The book is a compilation of long articles prepared by experts in vacuum technology. Sufficient theoret

  18. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    Washington TRU Solutions LLC

    2005-02-28

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package Transporter Model II (TRUPACT-II), a HalfPACT shipping package, and directly related components. This document complies with the minimum requirements as specified in the TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and U.S. Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event of a conflict between this document and the SARP or C of C, the C of C shall govern. The C of Cs state: "each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application." They further state: "each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP charges the Waste Isolation Pilot Plant (WIPP) management and operating (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with Title 10 Code of Federal Regulations (CFR) §71.8. Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. The CBFO will evaluate the issue and notify the NRC if required.

  19. Food Packaging Materials

    Science.gov (United States)

    1978-01-01

    The photos show a few of the food products packaged in Alure, a metallized plastic material developed and manufactured by St. Regis Paper Company's Flexible Packaging Division, Dallas, Texas. The material incorporates a metallized film originally developed for space applications. Among the suppliers of the film to St. Regis is King-Seeley Thermos Company, Winchester, Ma'ssachusetts. Initially used by NASA as a signal-bouncing reflective coating for the Echo 1 communications satellite, the film was developed by a company later absorbed by King-Seeley. The metallized film was also used as insulating material for components of a number of other spacecraft. St. Regis developed Alure to meet a multiple packaging material need: good eye appeal, product protection for long periods and the ability to be used successfully on a wide variety of food packaging equipment. When the cost of aluminum foil skyrocketed, packagers sought substitute metallized materials but experiments with a number of them uncovered problems; some were too expensive, some did not adequately protect the product, some were difficult for the machinery to handle. Alure offers a solution. St. Regis created Alure by sandwiching the metallized film between layers of plastics. The resulting laminated metallized material has the superior eye appeal of foil but is less expensive and more easily machined. Alure effectively blocks out light, moisture and oxygen and therefore gives the packaged food long shelf life. A major packaging firm conducted its own tests of the material and confirmed the advantages of machinability and shelf life, adding that it runs faster on machines than materials used in the past and it decreases product waste; the net effect is increased productivity.

  20. Food packages for Space Shuttle

    Science.gov (United States)

    Fohey, M. F.; Sauer, R. L.; Westover, J. B.; Rockafeller, E. F.

    1978-01-01

    The paper reviews food packaging techniques used in space flight missions and describes the system developed for the Space Shuttle. Attention is directed to bite-size food cubes used in Gemini, Gemini rehydratable food packages, Apollo spoon-bowl rehydratable packages, thermostabilized flex pouch for Apollo, tear-top commercial food cans used in Skylab, polyethylene beverage containers, Skylab rehydratable food package, Space Shuttle food package configuration, duck-bill septum rehydration device, and a drinking/dispensing nozzle for Space Shuttle liquids. Constraints and testing of packaging is considered, a comparison of food package materials is presented, and typical Shuttle foods and beverages are listed.

  1. Formulation and evaluation of beef/soy patties | Igene | Global ...

    African Journals Online (AJOL)

    This study evaluated composite beef/soy patties to ascertain the optimal level of soy flour inclusion acceptable to consumers and producers. These patties were formulated to contain 100/0%, 85/15%, 80/20%, 75/25% and 70/30% beef/soy flour respectively. This experiment was conducted 3 times as replicates. It was a ...

  2. Heritabilities of reproductive traits in a beef cattle herd using ...

    African Journals Online (AJOL)

    Unknown

    Heritabilities of reproductive traits in a beef cattle herd using multitrait analysis. R.R. van der Westhuizen. 1 ... animal, particularly in dairy cattle (Rege & Famula, 1993). However, in beef operations, ... These include lower birth weights, reduced incidence of dystocia, higher weaning and yearling weights and higher ...

  3. Reproduction performance of beef cattle mated naturally following ...

    African Journals Online (AJOL)

    mgrobler

    2014-08-24

    Aug 24, 2014 ... Abstract. The estimated calving percentage of beef cattle is 62% in the commercial sector of South Africa. Fertility is regarded as the main component influencing total herd efficiency in beef cattle. If the long calving seasons can be shortened and the calving percentage increased, more and heavier calves ...

  4. THE FUTURE ROLE OF IMPROVED PASTURES FOR BEEF CATTLE

    African Journals Online (AJOL)

    The development of improved profit equarions for beef production in the Republic has become a matter of vital importance. Not only is the country faced with a pro- jected furure deficit in beef supplies, ..... dams still have adequate milk. This claim is sup- ported by McGinty as quoted by Price who claims that there is no point ...

  5. HEDONIC DEMAND ANALYSIS FOR BEEF IN BENIN METROPOLIS

    African Journals Online (AJOL)

    BIUAGRIC2

    2013-02-11

    Feb 11, 2013 ... prices are divergent in the short-run, beef marketing in. Benin is ... beef marketing is not just enough, it is important to know why and how ..... Burgundy Wine.” Applied Economics 32 (8):. 961-967. Cranfield, J. A. L. and Magnusson, E., 2003. “Canadian consumers' willingness-to-pay for pesticide free.

  6. National genetic improvement programmes in the United States beef ...

    African Journals Online (AJOL)

    National genetic improvement programmes in the United States beef industry ... Generally, the theory of mixed linear models for genetic evaluation is finding .... animal model. In late 1984, the model was applied in the. Limousin and Brangus breeds. This technology has now been adopted by nearly all the major beef breeds ...

  7. Safety of street vended meat products - chicken and beef suya ...

    African Journals Online (AJOL)

    Safety of street vended meat products - chicken and beef suya. ... African Journal of Biotechnology ... locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption.

  8. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2007-12-13

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package Transporter Model II (TRUPACT-II), a HalfPACT shipping package, and directly related components. This document complies with the minimum requirements as specified in the TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and U.S. Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event of a conflict between this document and the SARP or C of C, the C of C shall govern. The C of Cs state: "each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application." They further state: "each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP charges the U.S. Department of Energy (DOE) or the Waste Isolation Pilot Plant (WIPP) management and operating (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with Title 10 Code of Federal Regulations (CFR) §71.8. Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. The CBFO will evaluate the issue and notify the NRC if required.In accordance with 10 CFR Part 71, certificate holders, packaging users, and contractors or subcontractors who use, design, fabricate, test, maintain, or modify the packaging shall post copies of (1) 10 CFR Part 21 regulations, (2) Section 206 of the Energy Reorganization Act of 1974, and (3) NRC Form 3, Notice to Employees. These documents must be posted in a conspicuous location where the activities subject to these regulations are

  9. CH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2006-04-25

    The purpose of this document is to provide the technical requirements for preparation for use, operation, inspection, and maintenance of a Transuranic Package TransporterModel II (TRUPACT-II), a HalfPACT shipping package, and directly related components. This document complies with the minimum requirements as specified in the TRUPACT-II Safety Analysis Report for Packaging (SARP), HalfPACT SARP, and U.S. Nuclear Regulatory Commission (NRC) Certificates of Compliance (C of C) 9218 and 9279, respectively. In the event of a conflict between this document and the SARP or C of C, the C of C shall govern. The C of Cs state: "each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, Operating Procedures, of the application." They further state: "each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, Acceptance Tests and Maintenance Program of the Application." Chapter 9.0 of the SARP charges the U.S. Department of Energy (DOE) or the Waste Isolation Pilot Plant| (WIPP) management and operating (M&O) contractor with assuring packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC-approved, users need to be familiar with Title 10 Code of Federal Regulations(CFR) §71.8. Any time a user suspects or has indications that the conditions ofapproval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. The CBFO will evaluate the issue and notify the NRC if required.In accordance with 10 CFR Part 71, certificate holders, packaging users, and contractors or subcontractors who use, design, fabricate, test, maintain, or modify the packaging shall post copies of (1) 10 CFR Part 21 regulations, (2) Section 206 of the Energy Reorganization Act of 1974, and (3) NRC Form 3, Notice to Employees. These documents must be posted in a conspicuous location where the activities subject to these regulations are

  10. Cleaner Vacuum-Bag Curing

    Science.gov (United States)

    Clemons, J. M.; Penn, B. G.; Ledbetter, Frank E., III; Daniels, J. G.

    1987-01-01

    Improvement upon recommended procedures saves time and expense. Autoclave molding in vacuum bag cleaner if adhesive-backed covering placed around caul plate as well as on mold plate. Covering easy to remove after curing and leaves caul plate free of resin deposits.

  11. Brine Distribution after Vacuum Saturation

    DEFF Research Database (Denmark)

    Hedegaard, Kathrine; Andersen, Bertel Lohmann

    1999-01-01

    Experiments with the vacuum saturation method for brine in plugs of chalk showed that a homogeneous distribution of brine cannot be ensured at saturations below 20% volume. Instead of a homogeneous volume distribution the brine becomes concentrated close to the surfaces of the plugs...

  12. Quantum Vacuum Structure and Cosmology

    Energy Technology Data Exchange (ETDEWEB)

    Rafelski, Johann; Labun, Lance; Hadad, Yaron; /Arizona U. /Munich U.; Chen, Pisin; /Taiwan, Natl. Taiwan U. /KIPAC, Menlo Park /SLAC

    2011-12-05

    Contemporary physics faces three great riddles that lie at the intersection of quantum theory, particle physics and cosmology. They are: (1) The expansion of the universe is accelerating - an extra factor of two appears in the size; (2) Zero-point fluctuations do not gravitate - a matter of 120 orders of magnitude; and (3) The 'True' quantum vacuum state does not gravitate. The latter two are explicitly problems related to the interpretation and the physical role and relation of the quantum vacuum with and in general relativity. Their resolution may require a major advance in our formulation and understanding of a common unified approach to quantum physics and gravity. To achieve this goal we must develop an experimental basis and much of the discussion we present is devoted to this task. In the following, we examine the observations and the theory contributing to the current framework comprising these riddles. We consider an interpretation of the first riddle within the context of the universe's quantum vacuum state, and propose an experimental concept to probe the vacuum state of the universe.

  13. LEP vacuum chamber, early prototype

    CERN Multimedia

    CERN PhotoLab

    1978-01-01

    The same vacuum chamber as in 7810256, read the detailed description there. Here, the 4 strip-shaped ion-getter pumps are poised at the entrance to their slots. Ion-getter pumps were not retained, thermal getter pumps were chosen instead (see 8301153 and 8305170).

  14. Filling the vacuum at LHCb

    CERN Multimedia

    Katarina Anthony

    2013-01-01

    Last month, the Vacuum, Surfaces and Coatings (VSC) group was tasked with an unusually delicate operation in the LHCb experiment cavern: removing the LHC beam pipe while keeping the sensitive Vertex Locator vacuum vessel (VELO) completely isolated from the action.   The VSC group seal off the VELO beam pipe with a flange. Image: Gloria Corti. LHCb’s VELO detector is one of the crown jewels of the experiment. With detector elements surrounded by a vacuum, it gets as close as 5 cm from the beam. Fantastic for physics, but difficult for all-important access. “Because of the sensitivity of the VELO detector and its proximity to the beam, the collaboration decided not to bake (see box) its portion of the beam pipe,” says Giulia Lanza (TE-VSC-LBV), the expert in charge of the beam vacuum operation. “Our group was therefore asked to remove the rest of the LHC beam pipe while keeping the VELO portion of the pipe completely isolated. This work...

  15. Vacuum Stability of Standard Model^{++}

    CERN Document Server

    Anchordoqui, Luis A.; Goldberg, Haim; Huang, Xing; Lust, Dieter; Taylor, Tomasz R.; Vlcek, Brian

    2013-01-01

    The latest results of the ATLAS and CMS experiments point to a preferred narrow Higgs mass range (m_h \\simeq 124 - 126 GeV) in which the effective potential of the Standard Model (SM) develops a vacuum instability at a scale 10^{9} -10^{11} GeV, with the precise scale depending on the precise value of the top quark mass and the strong coupling constant. Motivated by this experimental situation, we present here a detailed investigation about the stability of the SM^{++} vacuum, which is characterized by a simple extension of the SM obtained by adding to the scalar sector a complex SU(2) singlet that has the quantum numbers of the right-handed neutrino, H", and to the gauge sector an U(1) that is broken by the vacuum expectation value of H". We derive the complete set of renormalization group equations at one loop. We then pursue a numerical study of the system to determine the triviality and vacuum stability bounds, using a scan of 10^4 random set of points to fix the initial conditions. We show that, if there...

  16. Vacuum assisted closure in coloproctology

    NARCIS (Netherlands)

    Bemelman, W.A.

    2009-01-01

    Vacuum-assisted closure has earned its indications in coloproctology. It has been described with variable results in the treatment of large perineal defects after abdominoperineal excision, in the treatment of stoma dehiscence and perirectal abscesses. The most promising indication for

  17. 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.

  18. HIGH PRODUCTIVITY VACUUM BLASTING SYSTEM

    Energy Technology Data Exchange (ETDEWEB)

    William S. McPhee

    1999-05-31

    The objective of this project is to improve the productivity and lower the expense of existing vacuum blasting technology. This technology is used to remove radioactive contamination, PCBs, and lead-based paint and provides worker protection by continuously recycling the material and dust for the decontamination tasks. The proposed work would increase the cleaning rate and provide safe and cost-effective decontamination of the DOE sites. This work focuses on redesigning and improving existing vacuum blasting technology including blast head nozzles, ergonomic handling of the blast head by reducing its weight; brush-ring design, vacuum level regulator, efficiency of the dust separator, and operational control sensors. The redesign is expected to enhance the productivity and economy of the vacuum blasting system by at least 50% over current vacuum blasting systems. There are three phases in the project. Phase I consists of developing and testing mathematical models. Phase II consists of pre-prototype design and fabrication and pre-prototype unit testing. Phase III consists of prototype design and field verification testing. In phase I, mathematical models are developed and analyzed for the nozzle, blast head, wind curtain, and dust separator, first as individual devices and then combined as an integrated model. This allows study of respective airflow and design parameters. The Contractor shall, based on the results of the mathematical modeling studies, design experimental models of the components and test these models. In addition, the Contractor shall develop sensors to detect the relationship of the blast head to the blast surfaces and controls to minimize the dependency on an operator's skill and judgment to obtain optimum positioning, as well as real-time characterization sensors to determine as the blast head is moving the depth to which coatings must be removed, thereby improving production and minimizing waste. In phase II, the Contractor shall design and

  19. MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

    Directory of Open Access Journals (Sweden)

    N. Nurwantoro

    2014-10-01

    Full Text Available The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control, T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C. Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05 affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05 by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.

  20. PREFERENCES AND BUYING BEHAVIOUR OF BEEF CONSUMERS IN TUSCANY

    Directory of Open Access Journals (Sweden)

    Marija RADMAN

    2005-07-01

    Full Text Available Tuscany, probably the most famous Italian region, is known because of many typical food specialities. One of them is the “fi orentina” - a thick, fi rst quality beef, called after the name of the city of Florence. However, recent trends in consumers’ behaviour and the BSE crisis have affected the attitude of consumers toward such products. In this study are presented the results of a mail survey about beef consumption and preferences that was conducted in Tuscany in May 2002. The survey showed that, despite recent food scares and new consumption behaviour, Tuscany consumers still like and prefer beef that has guarantees of quality. Therefore, there are good market opportunities for the Italian and foreign beef producers in Tuscany if they will provide consumers with not only good quality beef, but also more information about the meat.

  1. Vacuum polarization and Hawking radiation

    Science.gov (United States)

    Rahmati, Shohreh

    Quantum gravity is one of the interesting fields in contemporary physics which is still in progress. The purpose of quantum gravity is to present a quantum description for spacetime at 10-33cm or find the 'quanta' of gravitational interaction.. At present, the most viable theory to describe gravitational interaction is general relativity which is a classical theory. Semi-classical quantum gravity or quantum field theory in curved spacetime is an approximation to a full quantum theory of gravity. This approximation considers gravity as a classical field and matter fields are quantized. One interesting phenomena in semi-classical quantum gravity is Hawking radiation. Hawking radiation was derived by Stephen Hawking as a thermal emission of particles from the black hole horizon. In this thesis we obtain the spectrum of Hawking radiation using a new method. Vacuum is defined as the possible lowest energy state which is filled with pairs of virtual particle-antiparticle. Vacuum polarization is a consequence of pair creation in the presence of an external field such as an electromagnetic or gravitational field. Vacuum polarization in the vicinity of a black hole horizon can be interpreted as the cause of the emission from black holes known as Hawking radiation. In this thesis we try to obtain the Hawking spectrum using this approach. We re-examine vacuum polarization of a scalar field in a quasi-local volume that includes the horizon. We study the interaction of a scalar field with the background gravitational field of the black hole in the desired quasi-local region. The quasi-local volume is a hollow cylinder enclosed by two membranes, one inside the horizon and one outside the horizon. The net rate of particle emission can be obtained as the difference of the vacuum polarization from the outer boundary and inner boundary of the cylinder. Thus we found a new method to derive Hawking emission which is unitary and well defined in quantum field theory.

  2. Consumers' quality perception of national branded, national store branded, and imported store branded beef.

    Science.gov (United States)

    Banović, Marija; Grunert, Klaus G; Barreira, Maria Madalena; Fontes, Magda Aguiar

    2010-01-01

    This study investigated the differences in the consumers' quality perception of national branded, national store branded, and imported store branded beef. Partial Least Squares analysis is used for modelling the quality perception process. Results show that consumers perceived national branded Carnalentejana beef, as better on all quality cues and quality aspects than the other two store branded beefs. Preference for Carnalentejana beef stayed highly consistent even after the blind test, where consumers differentiated this beef from the other two beef brands on all sensory dimensions: taste, tenderness, and juiciness, and chose it as the preferred one. Consumers utilized more perceived intrinsic cues to infer expected eating quality of store branded beefs.

  3. SUPPLY CHAIN MANAGEMENT OF IMPORTED FROZEN BEEF: AN ALTERNATIVE TO INTEGRATE WITH LOCAL BEEF SUPPLY CHAIN MANAGEMENT

    Directory of Open Access Journals (Sweden)

    Sani R.

    2017-12-01

    Full Text Available The purpose of this study is to describe the supply chain management of imported frozen beef from Australia to Indonesia; to analyze where the strengths, weaknesses, opportunities, and threats for the frozen meat distributor, and what strategy should be chosen; and to analyze alternatives of cooperation between imported frozen beef distribution with local beef distribution chain. The research approach is qualitative, and the research strategy is a case study. This research was conducted in Jakarta, data collecting technique by interview method and literature study. Data analysis techniques use supply chain management (SCM and strengths, weaknesses, opportunities, and threats (SWOT analysis. The results show that the distribution chain management of imported frozen beef needs to tripartite cooperation with government and local beef distributors to conduct joint marketing of imported frozen beef and cooler procurement to the point of retailers in traditional markets; expanding the market share of imported frozen beef to industrial segments (hotels, restaurant, catering company; and meat processing factories; and cooperate with imported beef suppliers to overcome the problem of taste flavor and lack of weight of imported frozen meat, and clarify halal certification.

  4. Gravitational Waves in Decaying Vacuum Cosmologies

    OpenAIRE

    David Alejandro Tamayo Ramirez

    2015-01-01

    In the present monograph we study in detail the primordial gravitational waves in cosmologies with a decaying vacuum. The decaying vacuum models are an alternative to solve the cosmological constant problem attributing a dynamic to the vacuum energy. The problem of primordial gravitational waves is discussed in the framework of an expanding, flat, spatially homogeneous and isotropic FLRW Universe described by General Relativity theory with decaying vacuum energy density of the type $\\\\Lambda ...

  5. Robot Vacuum Cleaner Personality and Behavior

    OpenAIRE

    Hendriks, A.F.M.; Meerbeek, B.W.; Boess, S.; Pauws, S.C.; Sonneveld, M.

    2011-01-01

    In this paper we report our study on the user experience of robot vacuum cleaner behavior. How do people want to experience this new type of cleaning appliance? Interviews were conducted to elicit a desired robot vacuum cleaner personality. With this knowledge in mind, behavior was designed for a future robot vacuum cleaner. A video prototype was used to evaluate how people experienced the behavior of this robot vacuum cleaner. The results indicate that people recognizedthe intended personali...

  6. Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions.

    Science.gov (United States)

    Orkusz, A; Haraf, G; Okruszek, A; Werenska-Sudnik, M

    2017-03-01

    The objective of the work was to investigate the color and lipid oxidation changes of goose breast meat packaged in vacuum and modified atmosphere (MA) conditions consisting of 80% O2, 20% CO2, and stored in refrigerated conditions at 4°C. Color stability was monitored by determining total heme pigments concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L*, a*, b*, and sensory evaluation of the surface color. Lipid stability was measured by determining thiobarbituric acid reactive substances (TBARS). The samples were examined in 24 h after slaughter (unpacked muscles) and on d 4, 7, 9, 11 of storage (muscles packed in vacuum and in MA). Through the time of storage, samples packed in MA had higher TBARS values in comparison to the meat packed in vacuum. For samples packed in two types of atmospheres, the total pigments concentration decreased gradually within 11 d of storage. It was observed that relative metmyoglobin concentration increased whereas relative oxymyoglobin concentration decreased in total heme pigments in the MA stored muscle. The relative concentration of all three myoglobin forms sample packed in vacuum remained unchanged. The color parameters (L*, a*, b*) did not change for 11 d of storage for the vacuum packed meat. The value of the color parameter a* decreased and the value of the color parameters L* and b* increased in the samples packaged in MA. The data prove that if you store goose meat in MA (consisting of 80% O2, 20% CO2) or vacuum, the unchanged surface color is preserved for 9 and 11 day, respectively.Vacuum appears to be a better method as regards the maintaining of lipid stability in goose meat. © 2016 Poultry Science Association Inc.

  7. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.

    Science.gov (United States)

    Pietrasik, Z; Gaudette, N J; Klassen, M

    2016-03-01

    The effect of hot water treatment of beef trimmings on the processing characteristics, shelf-life and consumer acceptability of ground beef was evaluated. Hot water treatment (85°C for 40s) substantially enhanced the microbial quality of trimmings during refrigerated storage and this was independent of the fat level of the trimmings. Treatment had no effect on the oxidative stability of trimmings stored up to 7days, ground beef displayed in a retail cabinet for up to 3days, and had minimal effect on textural properties. Instrumental results demonstrate that ground beef from hot water treated trimmings was slightly lighter and tended to have less red color compared to non-treated beef. These color differences did not impact the consumer acceptance of raw patties, and in addition, hot water treatment did not significantly affect the consumer acceptability of cooked patty attributes. Crown Copyright © 2015. Published by Elsevier Ltd. All rights reserved.

  8. Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach.

    Science.gov (United States)

    Lee, Sun-Young; Baek, Seung-Youb

    2008-06-01

    Escherichia coli O157:H7 contaminated spinach has recently caused several outbreaks of human illness in the USA and Canada. However, to date, there has been no study demonstrating an effective way to eliminate E. coli O157:H7 in spinach. Therefore, this study was conducted to investigate the effect of chemical sanitizers alone or in combination with packaging methods such as vacuum and modified atmosphere packaging (MAP) on inactivating E. coli O157:H7 in spinach during storage time. Spinach inoculated with E. coli O157:H7 was packaged in four different methods (air, vacuum, N(2) gas, and CO(2) gas packaging) following treatment with water, 100 ppm chlorine dioxide, or 100 ppm sodium hypochlorite for 5 min at room temperature and stored at 7+/-2 degrees C. Treatment with water did not significantly reduce levels of E. coli O157:H7 in spinach. However, treatment with chlorine dioxide and sodium hypochlorite significantly decreased levels of E. coli O157:H7 by 2.6 and 1.1 log(10)CFU/g, respectively. Levels of E. coli O157:H7 in samples packaged in air following treatments grew during storage time, whereas levels were maintained in samples packaged in other packaging methods (vacuum, N(2) gas, and CO(2) gas packaging). Therefore there were significant differences (about 3-4 log) of E. coli O157:H7 populations between samples packed in air and other packaging methods following treatment with chemical sanitizers after 7 days storage. These results suggest that the combination of treatment with chlorine dioxide and packaging methods such as vacuum and MAP may be useful for improving the microbial safety of spinach against E. coli O157:H7 during storage.

  9. Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef.

    Science.gov (United States)

    Tango, C-N; Mansur, A-R; Kim, G-H; Oh, D-H

    2014-12-01

    To evaluate synergetic effect of slight acidic electrolysed water (SAEW) and fumaric acid (FA) on inactivation of total viable count (TVC) and Staphylococcus aureus, Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium in fresh beef and to study shelf life and sensory quality of beef. Inoculated samples was dipped for 1, 3 and 5 min and immersed at 25, 40 and 60°C in SAEW, strong acidic electrolysed water (StAEW) and SAWE + FA. Treated meat was air-packaged and stored at 4 or 10°C. During storage, sampling was performed at 2-day intervals for microbiological and sensory changes. TVC was decontaminated at 40°C for 3 min by more than 3·70 log CFU g(-1) , and examined pathogens were reduced by more than 2·60 log CFU g(-1) with SAEW + FA treatment. This treatment prolonged shelf life of beef meat up to 9 and 7 days when stored at 4 and 10°C, respectively. The combined treatment of SAEW + FA showed greater bactericidal effect and prolonged shelf life compared with individual treatments. Combined treatment of SAEW and FA can be a suitable hurdle technology reducing bacteria in fresh beef, substantially enhancing their microbial safety and decreasing pathogens growth during storage. © 2014 The Society for Applied Microbiology.

  10. 14 CFR 29.1433 - Vacuum systems.

    Science.gov (United States)

    2010-01-01

    ... 14 Aeronautics and Space 1 2010-01-01 2010-01-01 false Vacuum systems. 29.1433 Section 29.1433... STANDARDS: TRANSPORT CATEGORY ROTORCRAFT Equipment Miscellaneous Equipment § 29.1433 Vacuum systems. (a... the discharge lines from the vacuum air pump when the delivery temperature of the air becomes unsafe...

  11. Utilize Vacuum Forming to Make Interdisciplinary Connections

    Science.gov (United States)

    Love, Tyler S.; Valenza, Frank

    2011-01-01

    The concept of vacuum forming has been around since the 19th century, despite not being fully utilized in industry until the 1950s. In the past, industrial arts classes have used vacuum-forming projects to concentrate solely on the manufacturing process and the final product. However, vacuum forming is not just an old industrial arts activity; it…

  12. 14 CFR 25.1433 - Vacuum systems.

    Science.gov (United States)

    2010-01-01

    ... 14 Aeronautics and Space 1 2010-01-01 2010-01-01 false Vacuum systems. 25.1433 Section 25.1433... STANDARDS: TRANSPORT CATEGORY AIRPLANES Equipment Miscellaneous Equipment § 25.1433 Vacuum systems. There... discharge lines from the vacuum air pump when the delivery temperature of the air becomes unsafe. ...

  13. The Dirac-Electron Vacuum Wave

    Directory of Open Access Journals (Sweden)

    Daywitt W. C.

    2016-07-01

    Full Text Available This paper argues that the Dirac equation can be interpreted as an interaction between the electron core and the Planck vacuum state, where the positive and negative solutions represent respectively the dynamics of the electron core and a vacuum wave propagating within the vacuum state. Results show that the nonrelativistic positive solution reduces to the Schrödinger wave equation

  14. Future trends in electronic packaging

    Science.gov (United States)

    Elshabini, Aicha; Wang, Gangqiang; Barlow, Fred

    2006-03-01

    Electronic packaging is traditionally defined as the back-end process that transforms bare integrated circuits (IC) into functional products. As the IC feature size decreases and the size of silicon wafer increases, the cost per IC is reduced and the performance is enhanced. The future IC chips will be larger in size, have more input/output terminals (I/Os), and require higher power. In addition to the advancements in IC technology, electronic packaging is also driven by the market requirements for low cost, small size, and multi-functional electronic products. In response to these requirements, packaging related areas such as design, packaging architectures, materials, processes, and manufacturing equipment are all changing rapidly. Wafer-level packaging (WLP) offers the benefits of low cost and smallest size for single chip packages, since the package is done at wafer level other than individual die. After packages reach the horizontal limit of dimensions, 3D stacking solution provides more efficient packages through expanding packages in the vertical dimension. Functional integration is achieved with 3D stacking architectures. System in package (SiP), one of the solutions to system integration, incorporates electronics, non-electronic devices such as optical devices, biological devices, micro-electro-mechanical systems (MEMS), etc, and interconnection in a single package, to form smart structures or microsystems. MEMS devices require specialized packaging to serve new market applications. This paper and presentation describe the technology requirements and challenges of these advancing packaging areas. The potential solutions and future trends are presented.

  15. Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts.

    Science.gov (United States)

    Jin, H-H; Lee, S-Y

    2007-11-01

    This study was conducted to investigate the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging (MAP) on inhibiting total mesophilic microorganisms, Salmonella Typhimurium, and Listeria monocytogenes in mungbean sprouts during refrigerated storage. Mungbean sprouts were packaged using 4 different methods (air, vacuum, CO2 gas, and N2 gas) following treatment with water or 100 ppm ClO2 for 5 min and stored at 5 +/- 2 degrees C. The population of total mesophilic microorganisms in mungbean sprouts was about 8.4-log(10) CFU/g and this level was not significantly reduced by treatment with water or ClO2 (P > 0.05). However, when samples were packaged under vacuum, N2 gas, or CO2 gas following treatment with ClO2, the populations of total mesophilic microorganisms were significantly reduced during storage (P packaging conditions (air, vacuum, N2 gas, and CO2 gas) had no significant effect on population reduction (P > 0.05). However, treatment with ClO2 significantly reduced populations of S. Typhimurium and L. monocytogenes by 3.0- and 1.5-log CFU/g, respectively (P packaged under vacuum or in N2 or CO2 gas during storage. These results suggest that the combination of ClO2 treatment and MAP such as CO2 gas packaging may be useful for inhibiting microbial contamination and maintaining quality in mungbean sprouts during storage.

  16. The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).

    Science.gov (United States)

    Toohey, E S; Kerr, M J; van de Ven, R; Hopkins, D L

    2011-07-01

    The effectiveness of a kiwi fruit based solution for improving the tenderness of beef m. semimembranosus and the effect on colour stability was studied. Three treatments were applied; (1) injection with the solution, (2) injection with water and (3) no injection. All samples were packaged using a SmartShape™ prototype and aged for 1 or 14 days. There was a significant effect (Pkiwi fruit solution on shear force, with no difference between samples injected with water and those not injected. For compression of the samples no fixed effects were significant (P>0.05). Samples not injected (control) were the darkest (lowest L* values) with no difference between samples injected with water and those injected with kiwi fruit solution. Injected samples had lower a* (redness) values than non-injected samples. In general the samples not injected had higher ratio (630/580 nm) values indicating less formation of metmyoglobin. Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.

  17. Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging.

    Science.gov (United States)

    Kudra, L L; Sebranek, J G; Dickson, J S; Mendonca, A F; Zhang, Q; Jackson-Davis, A; Prusa, K J

    2011-11-01

    Salmonella is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of Salmonella from raw to cooked products continues to be problematic in the food industry. Therefore, new intervention strategies are needed for meat and poultry products. Vacuum or modified atmosphere packaging (MAP) are common packaging techniques used to extend the shelf life of meat products. Irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry. Combining irradiation with high-CO(2)+CO MAP was investigated in this study for improving the control of Salmonella enterica Typhimurium on chicken breast meat. The radiation sensitivities (D10-values) of this pathogen in chicken breast meat were found to be similar in vacuum and in high-CO(2)+CO MAP (0.55 ± 0.03 kGy and 0.54 ± 0.03 kGy, respectively). Irradiation at 1.5 kGy reduced the Salmonella population by an average of 3 log. Some Salmonella cells survived in both vacuum and high-CO(2) + CO MAP through 6 weeks of refrigerated storage following irradiation. This pathogen also grew in both vacuum and MAP when the product was held at 25°C. This study demonstrated that irradiation is an effective means of reducing Salmonella on meat or poultry, but packaging in either vacuum or MAP had little impact during subsequent refrigerated storage.

  18. Residual feed intake in beef cattle

    OpenAIRE

    Arthur, J P.F.; Herd, R.M.

    2008-01-01

    Providing feed is a major input cost in beef production, hence improvements in the efficiency of feed utilisation will reduce the cost of production. Residual feed intake (RFI) is a measure of feed efficiency, and is defined as the difference between an animal's actual feed intake and its expected feed intake based on its size and growth. It is independent of the level of production, and the lower the value the more efficient the animal is. This paper examines the current state of knowledge o...

  19. Maxillary osteosarcoma in a beef suckler cow

    Directory of Open Access Journals (Sweden)

    Prins Diether G J

    2012-07-01

    Full Text Available Abstract A ten-year-old beef suckler cow was referred to the Scottish Centre for Production Animal Health & Food Safety of the University of Glasgow, because of facial swelling in the region of the right maxilla. The facial swelling was first noticed three months earlier and was caused by a slow growing oral mass which contained displaced, loosely embedded teeth. The radiographic, laboratory and clinicopathological findings are described. Necropsy, gross pathology and histological findings confirmed the mass as a maxillary osteosarcoma.

  20. Geothermal Greenhouse Information Package

    Energy Technology Data Exchange (ETDEWEB)

    Rafferty, K. [P.E.; Boyd, T. [ed.

    1997-01-01

    This package of information is intended to provide a foundation of background information for developers of geothermal greenhouses. The material is divided into seven sections covering such issues as crop culture and prices, operating costs for greenhouses, heating system design, vendors and a list of other sources of information.

  1. Aquaculture Information Package

    Energy Technology Data Exchange (ETDEWEB)

    Boyd, T.; Rafferty, K. [editors

    1998-01-01

    This package of information is intended to provide background to developers of geothermal aquaculture projects. The material is divided into eight sections and includes information on market and price information for typical species, aquaculture water quality issues, typical species culture information, pond heat loss calculations, an aquaculture glossary, regional and university aquaculture offices and state aquaculture permit requirements.

  2. Waste disposal package

    Science.gov (United States)

    Smith, M.J.

    1985-06-19

    This is a claim for a waste disposal package including an inner or primary canister for containing hazardous and/or radioactive wastes. The primary canister is encapsulated by an outer or secondary barrier formed of a porous ceramic material to control ingress of water to the canister and the release rate of wastes upon breach on the canister. 4 figs.

  3. Openability of tamperproof packaging

    NARCIS (Netherlands)

    Del Castillo C., A.; Wever, R.; Buijs, P.J.; Stevels, A.

    2007-01-01

    Communication, product protection and presentation are three key aspects in the world of packaging nowadays. Due to a retail landscape consisting of large stores, displaying packed products on the shelves in self-service environments, these aspects become increasingly important, not only for Fast

  4. Radioactive waste disposal package

    Science.gov (United States)

    Lampe, Robert F.

    1986-11-04

    A radioactive waste disposal package comprising a canister for containing vitrified radioactive waste material and a sealed outer shell encapsulating the canister. A solid block of filler material is supported in said shell and convertible into a liquid state for flow into the space between the canister and outer shell and subsequently hardened to form a solid, impervious layer occupying such space.

  5. Effect of heat treatment and packaging systems on the stability of fish sausage

    Directory of Open Access Journals (Sweden)

    Bruna Rafaela Dallabona

    2013-12-01

    Full Text Available The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking and packaging systems (conventional or vacuum were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumental color, pH, thiobarbituric acid reactive substances (TBARS and total volatile base nitrogen (TVB-N were assessed during storage. No presence of Escherichia coli, Salmonella sp. or coagulase-positive Staphylococcus was detected; however, the psychrotrophic count in pasteurized sausages exceeded the limits allowed for consumption. pH and lipid oxidation speed (TBARS values were reduced when vacuum packaging was used. Volatile nitrogenous bases remained virtually constant during the storage period, and higher values were observed in smoked products. Pasteurized sausages remain stable for 10 and 15 days in conventional and vacuum packages, respectively, and smoked sausages remain stable for 25 and 45 days in conventional and vacuum packages, respectively.

  6. Effect of heat treatment and packaging systems on the stability of fish sausage

    OpenAIRE

    Bruna Rafaela Dallabona; Laura Beatriz Karam; Roberta Wagner; Dayse Aline Ferreira Silva Bartolomeu; Jorge Daniel Mikos; João Gabriel Phabiano Francisco; Renata Ernlund Freitas Macedo; Peter Gaberz Kirschnik

    2013-01-01

    The purpose of this study was to evaluate the physicochemical and microbiological stability of sausages produced from mechanically separated fish meat (MSM) obtained from Nile tilapia filleting residues. Different heat treatments (pasteurization or smoking) and packaging systems (conventional or vacuum) were used. The sausages were characterized for chemical composition, weight loss, water activity, instrumental texture and sensorial analysis. Additionally, microbiological analysis, instrumen...

  7. Effect of packaging conditions on shelf-life of fresh foal meat.

    Science.gov (United States)

    Gómez, María; Lorenzo, José M

    2012-08-01

    The objective was to determine the shelf life of foal meat (Longissimus dorsi) stored in four different packages: (i) vacuum, (ii) overwrap and (iii) two modified atmospheres (MAP): high O(2) MAP (80% O(2)+20% CO(2)) and low O(2) MAP (30% O(2)+70% CO(2)) stored at 2 °C during 14 days. Shelf life evaluation was based on pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Based on aerobic bacterial counts, the shelf life of foal meat samples in overwrap and high O(2) MAP packages would be 10 days at most, almost 14 days in low O(2) MAP and more than 14 days in vacuum packaging. Scores for sensorial evaluation were unacceptable after 10 days of storage in samples in overwrap and MAP packs, but they were still acceptable in vacuum ones. Moreover, for all packaging conditions except vacuum, which remained constant, a decrease in redness (a*) and an increase in carbonyl content and TBAR'S values was observed with storage time. High O(2) levels negatively affected foal meat quality, while anaerobic conditions extended shelf life to 14 days. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

    Science.gov (United States)

    Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

    2018-03-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  9. High Efficiency Integrated Package

    Energy Technology Data Exchange (ETDEWEB)

    Ibbetson, James

    2013-09-15

    Solid-state lighting based on LEDs has emerged as a superior alternative to inefficient conventional lighting, particularly incandescent. LED lighting can lead to 80 percent energy savings; can last 50,000 hours – 2-50 times longer than most bulbs; and contains no toxic lead or mercury. However, to enable mass adoption, particularly at the consumer level, the cost of LED luminaires must be reduced by an order of magnitude while achieving superior efficiency, light quality and lifetime. To become viable, energy-efficient replacement solutions must deliver system efficacies of ≥ 100 lumens per watt (LPW) with excellent color rendering (CRI > 85) at a cost that enables payback cycles of two years or less for commercial applications. This development will enable significant site energy savings as it targets commercial and retail lighting applications that are most sensitive to the lifetime operating costs with their extended operating hours per day. If costs are reduced substantially, dramatic energy savings can be realized by replacing incandescent lighting in the residential market as well. In light of these challenges, Cree proposed to develop a multi-chip integrated LED package with an output of > 1000 lumens of warm white light operating at an efficacy of at least 128 LPW with a CRI > 85. This product will serve as the light engine for replacement lamps and luminaires. At the end of the proposed program, this integrated package was to be used in a proof-of-concept lamp prototype to demonstrate the component’s viability in a common form factor. During this project Cree SBTC developed an efficient, compact warm-white LED package with an integrated remote color down-converter. Via a combination of intensive optical, electrical, and thermal optimization, a package design was obtained that met nearly all project goals. This package emitted 1295 lm under instant-on, room-temperature testing conditions, with an efficacy of 128.4 lm/W at a color temperature of ~2873

  10. "Flat-Fish" Vacuum Chamber

    CERN Multimedia

    CERN PhotoLab

    1978-01-01

    The picture shows a "Flat-Fish" vacuum chamber being prepared in the ISR workshop for testing prior to installation in the Split Field Magnet (SFM) at intersection I4. The two shells of each part were hydroformed from 0.15 mm thick inconel 718 sheet (with end parts in inconel 600 for easier manual welding to the arms) and welded toghether with two strips which were attached by means of thin stainless steel sheets to the Split Field Magnet poles in order to take the vertical component of the atmospheric pressure force. This was the thinnest vacuum chamber ever made for the ISR. Inconel material was chosen for its high elastic modulus and strenght at chamber bake-out temperature. In this picture the thin sheets transferring the vertical component of the atmosferic pressure force are attached to a support frame for testing. See also 7712182, 7712179.

  11. Advanced window incorporating vacuum glazing

    Science.gov (United States)

    Asano, Osamu; Misonou, Masao; Kato, Hidemi; Nagasaka, Shigeki

    1999-10-01

    Vacuum glazing product named SPACIATM, being an unique product with very high levels of thermal insulation properties in a very small thickness, is described in detail. The construction and manufacturing process of SPACIATM are reported. Its design, which was originally established by R.E. Collins et al. of the University of Sydney, has been adjusted in order to meet the requirements of the Japanese market and the requirements of mass production process. SPACIATM is found to have several unique features including airborne sound insulation as well as thermal insulation. Energy required for air conditioning was simulated for Japanese houses with various glazings, and it was revealed that SPACIATM could save the energy efficiently. Finally, hybrid IG unit, where vacuum glazing is incorporated into a conventional IG unit, is proposed for further improvement of thermal insulation.

  12. LEP vacuum chamber, early prototype

    CERN Multimedia

    CERN PhotoLab

    1978-01-01

    The structure of LEP, with long bending magnets and little access to the vacuum chamber between them, required distributed pumping. This is an early prototype for the LEP vacuum chamber, made from extruded aluminium. The main opening is for the beam. The small channel to the right is for cooling water, to carry away the heat deposited by the synchroton radiation from the beam. The 4 slots in the channel to the left house the strip-shaped ion-getter pumps (see 7810255). The ion-getter pumps depended on the magnetic field of the bending magnets, too low at injection energy for the pumps to function well. Also, a different design was required outside the bending magnets. This design was therefore abandoned, in favour of a thermal getter pump (see 8301153 and 8305170).

  13. Vacuum Alignment with more Flavors

    DEFF Research Database (Denmark)

    Ryttov, Thomas

    2014-01-01

    _f=2$ and $N_f=3$ we reproduce earlier known results including the Dashen phase with spontaneous violation of the combined charge conjugation and parity symmetry, CP. For $N_f=4$ we find regions with and without spontaneous CP violation. We then generalize to an arbitrary number of flavors. Here......We study the alignment of the vacuum in gauge theories with $N_f$ Dirac fermions transforming according to a complex representation of the gauge group. The alignment of the vacuum is produced by adding a small mass perturbation to the theory. We study in detail the $N_f=2,3$ and $4$ case. For $N...... it is shown that at the point where $N_f-1$ flavors are degenerate with positive mass $m>0$ and the mass of the $N_f$'th flavor becomes negative and equal to $-m$ CP breaks spontaneously....

  14. Visualizing electromagnetic vacuum by MRI

    CERN Document Server

    Chandrashekar, Chandrika S; Chandrashekar, S; Taylor, Erika A; Taylor, Deanne M

    2016-01-01

    Based upon Maxwell's equations, it has long been established that oscillating electromagnetic (EM) fields incident upon a metal surface decay exponentially inside the conductor, leading to a virtual EM vacuum at sufficient depths. Magnetic resonance imaging (MRI) utilizes radiofrequency (r.f.) EM fields to produce images. Here we present the first visualization of an EM vacuum inside a bulk metal strip by MRI, amongst several novel findings. We uncover unexpected MRI intensity patterns arising from two orthogonal pairs of faces of a metal strip, and derive formulae for their intensity ratios. Further, we furnish chemical shift imaging (CSI) results that discriminate different faces (surfaces) of a metal block according to their distinct nuclear magnetic resonance (NMR) chemical shifts, which holds much promise for monitoring surface chemical reactions noninvasively. Bulk metals are ubiquitous, and MRI is a premier noninvasive diagnostic tool. Combining the two, the emerging field of bulk metal MRI can be expe...

  15. Quantum vacuum and dark matter

    CERN Document Server

    Hajdukovic, Dragan Slavkov

    2012-01-01

    Recently, the gravitational polarization of the quantum vacuum was proposed as alternative to the dark matter paradigm. In the present paper we consider four benchmark measurements: the universality of the central surface density of galaxy dark matter haloes, the cored dark matter haloes in dwarf spheroidal galaxies, the non-existence of dark disks in spiral galaxies and distribution of dark matter after collision of clusters of galaxies (the Bullet cluster is a famous example). Only some of these phenomena (but not all of them) can (in principle) be explained by the dark matter and the theories of modified gravity. However, we argue that the framework of the gravitational polarization of the quantum vacuum allows the understanding of the totality of these phenomena.

  16. Mass dependence of vacuum energy

    OpenAIRE

    Fulling, S. A.

    2005-01-01

    The regularized vacuum energy (or energy density) of a quantum field subjected to static external conditions is shown to satisfy a certain partial differential equation with respect to two variables, the mass and the "time" (ultraviolet cutoff parameter). The equation is solved to provide integral expressions for the regularized energy (more precisely, the cylinder kernel) at positive mass in terms of that for zero mass. Alternatively, for fixed positive mass all coefficients in the short-tim...

  17. Vacuum configuration for inflationary superstring

    Energy Technology Data Exchange (ETDEWEB)

    Baadhio, R.A. (Theoretical Physics Group, Physics Division, Lawrence Berkeley Laboratory and Department of Physics, University of California at Berkeley, Berkeley, California 94720 (United States))

    1993-02-01

    The vacuum configuration for the inflationary superstring theory is established. It is argued that the basic physical contents of the inflationary universe are characterized by the Novikov higher signature. Finally it is shown, with respect to the splitting of Paper II, that the index of the Dirac operator defined in our inflated universe, and in the parallel shadow one, is indeed [ital h]-cobordant.

  18. Entanglement in the Bogoliubov vacuum

    DEFF Research Database (Denmark)

    Poulsen, Uffe Vestergaard; Meyer, T.; Lewenstein, M.

    2005-01-01

    We analyze the entanglement properties of the Bogoliubov vacuum, which is obtained as a second-order approximation to the ground state of an interacting Bose-Einstein condensate. We work in one- and two-dimensional lattices and study the entanglement between two groups of sites as a function...... and to be favoured by strong interactions. Conversely, long-range entanglement is favoured by relatively weak interactions. No examples of bound entanglement are found....

  19. Field Emission in Vacuum Microelectronics

    CERN Document Server

    Fursey, George; Schwoebel, Paul

    2005-01-01

    Field emission is a phenomenon described by quantum mechanics. Its emission capability is millions times higher than that of any other known types of electron emission. Nowadays this phenomenon is experiencing a new life due to wonderful applications in the atomic resolution microscopy, in electronic holography, and in the vacuum micro- and nanoelectronics in general. The main field emission properties, and some most remarkable experimental facts and applications, are described in this book.

  20. Oscillations of a polarizable vacuum

    Directory of Open Access Journals (Sweden)

    James G. Gilson

    1991-01-01

    Full Text Available A classical basis for one-dimensional Schrödinger quantum theory is constructed from simple vacuum polarization harmonic oscillators within standard stochastic theory. The model is constructed on a two-dimensional phase configuration surface with phase velocity vectors that have a speed of light zitterbewegung behaviour character. The system supplies a natural Hermitian scalar product describing probability density which is derived from angular momentum considerations. The generality of the model which is extensive is discussed.

  1. Running Jobs in the Vacuum

    Science.gov (United States)

    McNab, A.; Stagni, F.; Ubeda Garcia, M.

    2014-06-01

    We present a model for the operation of computing nodes at a site using Virtual Machines (VMs), in which VMs are created and contextualized for experiments by the site itself. For the experiment, these VMs appear to be produced spontaneously "in the vacuum" rather having to ask the site to create each one. This model takes advantage of the existing pilot job frameworks adopted by many experiments. In the Vacuum model, the contextualization process starts a job agent within the VM and real jobs are fetched from the central task queue as normal. An implementation of the Vacuum scheme, Vac, is presented in which a VM factory runs on each physical worker node to create and contextualize its set of VMs. With this system, each node's VM factory can decide which experiments' VMs to run, based on site-wide target shares and on a peer-to-peer protocol in which the site's VM factories query each other to discover which VM types they are running. A property of this system is that there is no gate keeper service, head node, or batch system accepting and then directing jobs to particular worker nodes, avoiding several central points of failure. Finally, we describe tests of the Vac system using jobs from the central LHCb task queue, using the same contextualization procedure for VMs developed by LHCb for Clouds.

  2. Vacuum electronics applications at CERN

    CERN Document Server

    Jensen, E

    2009-01-01

    CERN operates a large number of vacuum electronics based RF power amplifiers covering a wide frequency range – over 300 sockets with 24 different grid tubes and klystrons are in use and require constant care to insure reliable operation of the accelerators. This is in particular true for the LHC and its injector chain, for which a program of improvement and stepwise upgrade has started. These include IOT’s for the SPS and klystrons and modulators for Linac4 and SPL. The CLIC study and the CTF3 facility are relevant to vacuum electronics in many ways: The CLIC primary RF power, to be provided at 1 GHz, requires highest possible efficiency and phase stability, MBK’s are likely candidates. The CLIC RF power source and CTF3 are themselves large vacuum electronics applications, consequently there are areas of common interest and concern, including fabrication techniques, pulse compression techniques, breakdown and multipactor theory and simulation, material fatigue, numerical analysis of slow-wave structures...

  3. Improved Aerogel Vacuum Thermal Insulation

    Science.gov (United States)

    Ruemmele, Warren P.; Bue, Grant C.

    2009-01-01

    An improved design concept for aerogel vacuum thermal-insulation panels calls for multiple layers of aerogel sandwiched between layers of aluminized Mylar (or equivalent) poly(ethylene terephthalate), as depicted in the figure. This concept is applicable to both the rigid (brick) form and the flexible (blanket) form of aerogel vacuum thermal-insulation panels. Heretofore, the fabrication of a typical aerogel vacuum insulating panel has involved encapsulation of a single layer of aerogel in poly(ethylene terephthalate) and pumping of gases out of the aerogel-filled volume. A multilayer panel according to the improved design concept is fabricated in basically the same way: Multiple alternating layers of aerogel and aluminized poly(ethylene terephthalate) are assembled, then encapsulated in an outer layer of poly(ethylene terephthalate), and then the volume containing the multilayer structure is evacuated as in the single-layer case. The multilayer concept makes it possible to reduce effective thermal conductivity of a panel below that of a comparable single-layer panel, without adding weight or incurring other performance penalties. Implementation of the multilayer concept is simple and relatively inexpensive, involving only a few additional fabrication steps to assemble the multiple layers prior to evacuation. For a panel of the blanket type, the multilayer concept, affords the additional advantage of reduced stiffness.

  4. In-Package Chemistry Abstraction

    Energy Technology Data Exchange (ETDEWEB)

    P.S. Domski

    2003-07-21

    The work associated with the development of this model report was performed in accordance with the requirements established in ''Technical Work Plan for Waste Form Degradation Modeling, Testing, and Analyses in Support of SR and LA'' (BSC 2002a). The in-package chemistry model and in-package chemistry model abstraction are developed to predict the bulk chemistry inside of a failed waste package and to provide simplified expressions of that chemistry. The purpose of this work is to provide the abstraction model to the Performance Assessment Project and the Waste Form Department for development of geochemical models of the waste package interior. The scope of this model report is to describe the development and validation of the in-package chemistry model and in-package chemistry model abstraction. The in-package chemistry model will consider chemical interactions of water with the waste package materials and the waste form for commercial spent nuclear fuel (CSNF) and codisposed high-level waste glass (HLWG) and N Reactor spent fuel (CDNR). The in-package chemistry model includes two sub-models, the first a water vapor condensation (WVC) model, where water enters a waste package as vapor and forms a film on the waste package components with subsequent film reactions with the waste package materials and waste form--this is a no-flow model, the reacted fluids do not exit the waste package via advection. The second sub-model of the in-package chemistry model is the seepage dripping model (SDM), where water, water that may have seeped into the repository from the surrounding rock, enters a failed waste package and reacts with the waste package components and waste form, and then exits the waste package with no accumulation of reacted water in the waste package. Both of the submodels of the in-package chemistry model are film models in contrast to past in-package chemistry models where all of the waste package pore space was filled with water. The

  5. Pharmacokinetics of phenylbutazone in beef steers.

    Science.gov (United States)

    de Veau, I F; Pedersoli, W; Cullison, R; Baker, J

    2002-06-01

    Phenylbutazone was administered intravenously to a group of 11 beef steers at a dosage of 6 mg/kg of body weight. Whole plasma and protein-free plasma were analyzed for phenylbutazone residues. Pharmacokinetic parameters of total and free phenylbutazone in plasma were calculated using a noncompartmental method. In regards to whole plasma data, the mean volume of distribution at steady state (Vss), was 140 mL/kg body weight, with a mean (+/-SEM) terminal elimination half-life (t1/2) of 34 +/- 9 h. The mean clearance was 3.2 mL/h/kg body weight. The Vss, as determined from the protein-free plasma fraction, was 54093 mL/kg body weight. This larger Vss of free phenylbutazone compared with total plasma phenylbutazone was attributed to a high degree of plasma protein binding, as well as the greater penetration of free phenylbutazone into tissues. The mean t1/2 of free phenylbutazone was 35 +/- 12 h. This similarity to the t1/2 estimated from total plasma phenylbutazone data is attributed to an equilibrium between free and plasma phenylbutazone during the terminal elimination phase. The pharmacokinetic parameters of free and total plasma phenylbutazone in beef steers are statistically similar to those previously reported for lactating dairy cows.

  6. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.

    Science.gov (United States)

    Aroeira, Carolina Naves; de Almeida Torres Filho, Robledo; Fontes, Paulo Rogério; de Lemos Souza Ramos, Alcinéia; de Miranda Gomide, Lúcio Alberto; Ladeira, Márcio Machado; Ramos, Eduardo Mendes

    2017-03-01

    The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21days); and freezing (-20°C for 40days) followed by thawing and aging. Freezing promoted (Pfreezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Lakes Ecosystem Services Download Package

    Data.gov (United States)

    U.S. Environmental Protection Agency — This data download package contains Esri 10.0 MXDs, file geodatabases and copy of this FGDC metadata record. The data in this package are used in support of the Lake...

  8. Food packaging history and innovations.

    Science.gov (United States)

    Risch, Sara J

    2009-09-23

    Food packaging has evolved from simply a container to hold food to something today that can play an active role in food quality. Many packages are still simply containers, but they have properties that have been developed to protect the food. These include barriers to oxygen, moisture, and flavors. Active packaging, or that which plays an active role in food quality, includes some microwave packaging as well as packaging that has absorbers built in to remove oxygen from the atmosphere surrounding the product or to provide antimicrobials to the surface of the food. Packaging has allowed access to many foods year-round that otherwise could not be preserved. It is interesting to note that some packages have actually allowed the creation of new categories in the supermarket. Examples include microwave popcorn and fresh-cut produce, which owe their existence to the unique packaging that has been developed.

  9. Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide.

    Science.gov (United States)

    Kudra, Li L; Sebranek, Joseph G; Dickson, James S; Mendonca, Aubrey F; Zhang, Q; Jackson-Davis, Armitra; Prusa, Kenneth J

    2012-10-01

    Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen. Vacuum or modified atmosphere packaging is a common packaging technique used by the meat and poultry industry to extend the shelf life of meat products. In addition, irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry products. Irradiation in combination with high-CO(2) + CO modified atmosphere packaging (MAP) was investigated in this study for the control of Campylobacter jejuni in chicken breast meat. The radiation sensitivity (D(10)-value) of this foodborne pathogen in chicken breast meat was similar in vacuum or high-O(2) MAP (0.31 ± 0.01 kGy in vacuum packaging and 0.29 ± 0.03 kGy in MAP). C. jejuni survived in both vacuum and high-CO(2) MAP through 6 weeks of refrigerated storage. Irradiation was effective for eliminating C. jejuni from meat or poultry packaged in vacuum or MAP, and should reduce the chance of cross-contamination in retail stores or home kitchens. However, irradiated off-odor and sour aroma were observed for raw, irradiated chicken breast packaged with either vacuum or MAP. Therefore, additional means to mitigate quality changes appear necessary for these products.

  10. Anticounterfeit packaging technologies

    Directory of Open Access Journals (Sweden)

    Ruchir Y Shah

    2010-01-01

    Full Text Available Packaging is the coordinated system that encloses and protects the dosage form. Counterfeit drugs are the major cause of morbidity, mortality, and failure of public interest in the healthcare system. High price and well-known brands make the pharma market most vulnerable, which accounts for top priority cardiovascular, obesity, and antihyperlipidemic drugs and drugs like sildenafil. Packaging includes overt and covert technologies like barcodes, holograms, sealing tapes, and radio frequency identification devices to preserve the integrity of the pharmaceutical product. But till date all the available techniques are synthetic and although provide considerable protection against counterfeiting, have certain limitations which can be overcome by the application of natural approaches and utilization of the principles of nanotechnology.

  11. RH Packaging Program Guidance

    Energy Technology Data Exchange (ETDEWEB)

    Washington TRU Solutions, LLC

    2003-08-25

    The purpose of this program guidance document is to provide technical requirements for use, operation, inspection, and maintenance of the RH-TRU 72-B Waste Shipping Package and directly related components. This document complies with the requirements as specified in the RH-TRU 72-B Safety Analysis Report for Packaging (SARP), and Nuclear Regulatory Commission (NRC) Certificate of Compliance (C of C) 9212. If there is a conflict between this document and the SARP and/or C of C, the SARP and/or C of C shall govern. The C of C states: ''...each package must be prepared for shipment and operated in accordance with the procedures described in Chapter 7.0, ''Operating Procedures,'' of the application.'' It further states: ''...each package must be tested and maintained in accordance with the procedures described in Chapter 8.0, ''Acceptance Tests and Maintenance Program of the Application.'' Chapter 9.0 of the SARP tasks the Waste Isolation Pilot Plant (WIPP) Management and Operating (M&O) contractor with assuring the packaging is used in accordance with the requirements of the C of C. Because the packaging is NRC approved, users need to be familiar with 10 CFR {section} 71.11, ''Deliberate Misconduct.'' Any time a user suspects or has indications that the conditions of approval in the C of C were not met, the Carlsbad Field Office (CBFO) shall be notified immediately. CBFO will evaluate the issue and notify the NRC if required. This document details the instructions to be followed to operate, maintain, and test the RH-TRU 72-B packaging. This Program Guidance standardizes instructions for all users. Users shall follow these instructions. Following these instructions assures that operations are safe and meet the requirements of the SARP. This document is available on the Internet at: ttp://www.ws/library/t2omi/t2omi.htm. Users are responsible for ensuring they are using the current

  12. The Swarm Magnetometry Package

    DEFF Research Database (Denmark)

    Merayo, José M.G.; Jørgensen, John Leif; Friis-Christensen, Eigil

    2008-01-01

    The Swarm mission under the ESA's Living Planet Programme is planned for launch in 2010 and consists of a constellation of three satellites at LEO. The prime objective of Swarm is to measure the geomagnetic field with unprecedented accuracy in space and time. The magnetometry package consists of ...... of an extremely accurate and stable vector magnetometer, which is co-mounted in an optical bench together with a start tracker system to ensure mechanical stability of the measurements....

  13. Amdahl 470 Chip Package

    CERN Multimedia

    1975-01-01

    In the late 70s the larger IBM computers were water cooled. Amdahl, an IBM competitor, invented an air cooling technology for it's computers. His company worked hard, developing a computer that was faster and less expensive than the IBM System/360 mainframe computer systems. This object contains an actual Amdahl series 470 computer logic chip with an air cooling device mounted on top. The package leads and cooling tower are gold-plated.

  14. Aquaculture information package

    Energy Technology Data Exchange (ETDEWEB)

    Boyd, T.; Rafferty, K.

    1998-08-01

    This package of information is intended to provide background information to developers of geothermal aquaculture projects. The material is divided into eight sections and includes information on market and price information for typical species, aquaculture water quality issues, typical species culture information, pond heat loss calculations, an aquaculture glossary, regional and university aquaculture offices and state aquaculture permit requirements. A bibliography containing 68 references is also included.

  15. Characterization of beef transcripts correlated with tenderness and moisture.

    Science.gov (United States)

    Kee, Hyun-Jung; Park, Eung-Woo; Lee, Cheol-Koo

    2008-05-31

    To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (|r|>0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.

  16. Beef quality parameters estimation using ultrasound and color images

    National Research Council Canada - National Science Library

    Nunes, Jose; Piquerez, Martín; Pujadas, Leonardo; Armstrong, Eileen; Fernández, Alicia; Lecumberry, Federico

    2015-01-01

    .... In this paper we set out to obtain beef quality estimates from the analysis of ultrasound (in vivo) and color images (post mortem), with the measurement of various parameters related to tenderness and amount of meat...

  17. Sustainable crossbreeding systems of beef cattle in the era of ...

    African Journals Online (AJOL)

    MokolobateM

    2014-08-16

    , but they also contribute to climate change through the emission of greenhouse gases (GHG). Mitigation and adaptation strategies are therefore needed. An effective way to reduce the carbon footprint from beef cattle would ...

  18. Estimates of crossbreeding parameters in a multibreed beef cattle ...

    African Journals Online (AJOL)

    Unknown

    distillers grain) and silages (maize, sorghum and grass) when necessary. Management, replacement ...... ease and 24-h calf survival in a four-bred diallel among Simmental, Limousin, Polled Hereford and Brahman beef cattle. J. Anim. Sci. 64, 65.

  19. STRESS AND ADAPTATION IN BEEF HEIFERS: 1. EFFECT OF ...

    African Journals Online (AJOL)

    increasing world population, avail ..... Gwazdauskas & Polan. 1979). In spite of the foregoing contraditions, it can be ex- pected that the effect of stress upon animals would. 4812162004812i620. Weeks. Plasma cortisol profiles of beef heifers under.

  20. Packaging based on polymeric materials

    Directory of Open Access Journals (Sweden)

    Jovanović Slobodan M.

    2005-01-01

    Full Text Available In the past two years the consumption of common in the developed countries world wide (high tonnage polymers for packaging has approached a value of 50 wt.%. In the same period more than 50% of the packaging units on the world market were made of polymeric materials despite the fact that polymeric materials present 17 wt.% of all packaging materials. The basic properties of polymeric materials and their environmental and economical advantages, providing them such a position among packaging materials, are presented in this article. Recycling methods, as well as the development trends of polymeric packaging materials are also presented.

  1. Plutonium stabilization and packaging system

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1996-05-01

    This document describes the functional design of the Plutonium Stabilization and Packaging System (Pu SPS). The objective of this system is to stabilize and package plutonium metals and oxides of greater than 50% wt, as well as other selected isotopes, in accordance with the requirements of the DOE standard for safe storage of these materials for 50 years. This system will support completion of stabilization and packaging campaigns of the inventory at a number of affected sites before the year 2002. The package will be standard for all sites and will provide a minimum of two uncontaminated, organics free confinement barriers for the packaged material.

  2. Consumer thresholds for establishing the value of beef tenderness.

    Science.gov (United States)

    Miller, M F; Carr, M A; Ramsey, C B; Crockett, K L; Hoover, L C

    2001-12-01

    In the present study, a national consumer evaluation was conducted for beef tenderness on USDA Select strip loin steaks of known Warner-Bratzler shear (WBS) force values, ranging from tough (> 5.7 kg) to tender (consumers place on tenderness by determining the average price a consumer would pay for a steak in three tenderness categories. Three supermarkets in each of five metropolitan areas (Baltimore, MD/Washington D.C.; Chicago, IL; Dallas/Fort Worth, TX; Los Angeles, CA; and Lubbock, TX) were selected to represent a wide range of income, education, and ethnicity at each city. Five trained research teams traveled to the cities to collect data during the same 10-d period. Consumers (n = 734; minimum of 15 consumers/panel, three panels/store, three stores/city, five cities) were asked to evaluate samples from each tenderness classification (tender, intermediate, or tough) for overall and tenderness acceptability, overall quality, beef flavor, juiciness, tenderness, how much they would pay for the steak ($17.14, 14.28, or 10.98/kg), if they would pay more than current market price if guaranteed tender, and to estimate the number of meals in a 2-wk period that included beef. The consumers were 52% light beef users, consuming 0 to 8 meals containing beef in 2 wk, 41% heavy beef users (greater than 12 meals/2 wk), and 6% moderate beef users (9 to 12 meals/2 wk). Consumer tenderness acceptability increased as WBS values decreased (P consumer perception from tender to tough beef occurred between 4.3 and 4.9 kg of WBS based on > or = 86% consumer acceptability. Consumer acceptability for tenderness decreased from 86% at 4.3 kg for a "slightly tender" rating to 59% at 4.9 kg for a "slightly tough" rating. Data from the present study suggested that consumer WBS tenderness values of 4.9 kg would result in 100, 99, 94, 86, and 25% customer satisfaction for beef tenderness, respectively. Seventy-eight percent of the consumers would purchase steaks if the retailer guaranteed

  3. Vacuum Chambers for LEP sections

    CERN Multimedia

    1983-01-01

    The picture shows sections of the LEP vacuum chambers to be installed in the dipole magnets (left) and in the quadrupoles (right). The dipole chamber has three channels: the beam chamber, the pumping duct where the NEG (non-evaporabe getter) is installed and the water channel for cooling (on top in the picture). The pumping duct is connected to the beam chamber through holes in the separating wall. The thick lead lining to shield radiation can also be seen. These chambers were manufactured as extruded aluminium alloy profiles.

  4. Wet/Dry Vacuum Cleaner

    Science.gov (United States)

    Reimers, Harold; Andampour, Jay; Kunitser, Craig; Thomas, Ike

    1995-01-01

    Vacuum cleaner collects and retains dust, wet debris, and liquids. Designed for housekeeping on Space Station Freedom, it functions equally well in normal Earth Gravity or in microgravity. Generates acoustic noise at comfortably low levels and includes circuitry that reduces electromagnetic interference to other electronic equipment. Draws materials into bag made of hydrophobic sheet with layers of hydrophilic super-absorbing pads at downstream end material. Hydrophilic material can gel many times its own weight of liquid. Blower also provides secondary airflow to cool its electronic components.

  5. Value-added beef products (Productos Carnicos con Valor Agregado)

    Science.gov (United States)

    Mac Donaldson; Will Holder; Jan Holder

    2006-01-01

    I'm speaking for Will and Jan Holder, who couldn't be here. I happen to be familiar with Will and Jan's company, Ervin's Natural Beef, and its program because I've sold them cattle. Will and Jan's value-added beef program is based on their family ranch in the area known as The Blue, in the mountains of eastern Arizona.

  6. Evaluation of Frozen Beef Patties Containing Soy Protein

    Science.gov (United States)

    1974-06-01

    the soy - bean is well-established protein source served in a variety of food dishes including: shoyu ( soy sauce ), miso, sufu, and tempeh (Hessel...difference between all beef and soy concentrate patties though some- times significant*« was of questionable importance . Tenderness. Tenderness values...BEEF PATTIES CONTAINING SOY PROTEIN AGRICULTURAL RESEARCH SERVICE PREPARED FOR ARMY NATICK DEVELOPMENT CENTER JUNE 1974 DISTRIBUTED BY: KTÜ1

  7. A Market Analysis for Specialty Beef in Virginia

    OpenAIRE

    Waddle, Ashleigh Danielle

    2009-01-01

    Virginia beef producers have been overwhelmed with increasing costs and decreasing profits as well as facing challenges such as development pressures, drought, increasing competition for grazing land. Together these have reduced opportunities for expansion and often increased incentives for farmers to sell land for non-agriculture use. Nevertheless, opportunities exist for the Virginia beef market. Consumer demand is changing and consumers are seeking food from alternative production systems ...

  8. Environmental consequences of different beef production systems in the EU

    DEFF Research Database (Denmark)

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

    2010-01-01

    The aim of this paper is to examine the environmental consequences of beef meat production in the EU, using a life cycle approach. Four beef production systems were studied - three from intensively reared dairy calves and one from suckler herds. According to the results of the analysis, the contr...... on a depreciation period of 20 years. This highlights the importance of taking into account the impacts of land use in assessing the environmental impacts of livestock production....

  9. National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics.

    Science.gov (United States)

    Gray, G D; Moore, M C; Hale, D S; Kerth, C R; Griffin, D B; Savell, J W; Raines, C R; Lawrence, T E; Belk, K E; Woerner, D R; Tatum, J D; VanOverbeke, D L; Mafi, G G; Delmore, R J; Shackelford, S D; King, D A; Wheeler, T L; Meadows, L R; O'Connor, M E

    2012-12-01

    The instrument grading assessments for the 2011 National Beef Quality Audit evaluated seasonal trends of beef carcass quality and yield attributes over the course of the year. One week of instrument grading data, HCW, gender, USDA quality grade (QG), and yield grade (YG) factors, were collected every other month (n = 2,427,074 carcasses) over a 13-mo period (November 2010 through November 2011) from 4 beef processing corporations, encompassing 17 federally inspected beef processing facilities, to create a "snapshot" of carcass quality and yield attributes and trends from carcasses representing approximately 8.5% of the U.S. fed steer and heifer population. Mean yield traits were YG (2.86), HCW (371.3 kg), fat thickness (1.19 cm.), and LM area (88.39 cm(2)). The YG distribution was YG 1, 15.7%; YG 2, 41.0%; YG 3, 33.8%; YG 4, 8.5%; and YG 5, 0.9%. Distribution of HCW was <272.2 kg, 1.6%; 272.2 to 453.6 kg, 95.1%; and ≥453.6 kg, 3.3%. Monthly HCW means were November 2010, 381.3 kg; January 2011, 375.9 kg; March 2011, 366.2 kg; May 2011, 357.9 kg; July 2011, 372.54 kg; September 2011, 376.1 kg; and November 2011, 373.5 kg. The mean fat thickness for each month was November 2010, 1.30 cm; January 2011, 1.22 cm; March 2011, 1.17 cm; May 2011, 1.12 cm; July 2011, 1.19 cm; September 2011, 1.22 cm; and November 2011, 1.22 cm. The overall average marbling score was Small(49). The USDA QG distribution was Prime, 2.7%; Top Choice, 22.9%; Commodity Choice, 38.6%; and Select, 31.5%. Interestingly, from November to May, seasonal decreases (P < 0.001) in HCW and fat thicknesses were accompanied by increases (P < 0.001) in marbling. These data present the opportunity to further investigate the entire array of factors that determine the value of beef. Data sets using the online collection of electronic data will likely be more commonly used when evaluating the U.S. fed steer and heifer population in future studies.

  10. Thin-wall vacuum domain evolution

    Directory of Open Access Journals (Sweden)

    V.A. Berezin

    1983-01-01

    Full Text Available In the framework of general relativity the equation of motion of a thin-wall vacuum shell is derived at arbitrary values of the vacuum parameters inside and outside the shell. We obtain that the velocity of the walls of the true vacuum bubble at its expansion does not tend to the velocity of light. We find that vacuum shells could exist now in the universe, which do not contradict to observational cosmology. The types of black holes created are investigated. Restrictions on the mass of the black holes formed from remnants of the false vacuum and on the fraction of the vacuum energy pumped into such black holes are obtained.

  11. A new vacuum for Loop Quantum Gravity

    CERN Document Server

    Dittrich, Bianca

    2014-01-01

    We construct a new vacuum for loop quantum gravity, which is dual to the Ashtekar-Lewandowski vacuum. Because it is based on BF theory, this new vacuum is physical for $(2+1)$-dimensional gravity, and much closer to the spirit of spin foam quantization in general. To construct this new vacuum and the associated representation of quantum observables, we introduce a modified holonomy-flux algebra which is cylindrically consistent with respect to the notion of refinement by time evolution suggested in [1]. This supports the proposal for a construction of a physical vacuum made in [1,2], also for $(3+1)$-dimensional gravity. We expect that the vacuum introduced here will facilitate the extraction of large scale physics and cosmological predictions from loop quantum gravity.

  12. Vacuum systems for the ILC helical undulator

    CERN Document Server

    Malyshev, O B; Clarke, J A; Bailey, I R; Dainton, J B; Malysheva, L I; Barber, D P; Cooke, P; Baynham, E; Bradshaw, T; Brummitt, A; Carr, S; Ivanyushenkov, Y; Rochford, J; Moortgat-Pick, G A

    2007-01-01

    The International Linear Collider (ILC) positron source uses a helical undulator to generate polarized photons of ∼10MeV∼10MeV at the first harmonic. Unlike many undulators used in synchrotron radiation sources, the ILC helical undulator vacuum chamber will be bombarded by photons, generated by the undulator, with energies mostly below that of the first harmonic. Achieving the vacuum specification of ∼100nTorr∼100nTorr in a narrow chamber of 4–6mm4–6mm inner diameter, with a long length of 100–200m100–200m, makes the design of the vacuum system challenging. This article describes the vacuum specifications and calculations of the flux and energy of photons irradiating the undulator vacuum chamber and considers possible vacuum system design solutions for two cases: cryogenic and room temperature.

  13. Beef quality grading using machine vision

    Science.gov (United States)

    Jeyamkondan, S.; Ray, N.; Kranzler, Glenn A.; Biju, Nisha

    2000-12-01

    A video image analysis system was developed to support automation of beef quality grading. Forty images of ribeye steaks were acquired. Fat and lean meat were differentiated using a fuzzy c-means clustering algorithm. Muscle longissimus dorsi (l.d.) was segmented from the ribeye using morphological operations. At the end of each iteration of erosion and dilation, a convex hull was fitted to the image and compactness was measured. The number of iterations was selected to yield the most compact l.d. Match between the l.d. muscle traced by an expert grader and that segmented by the program was 95.9%. Marbling and color features were extracted from the l.d. muscle and were used to build regression models to predict marbling and color scores. Quality grade was predicted using another regression model incorporating all features. Grades predicted by the model were statistically equivalent to the grades assigned by expert graders.

  14. National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments.

    Science.gov (United States)

    Mason, C L; Nicholson, K L; Brooks, J C; Delmore, R J; Henning, W R; Johnson, D D; Lorenzen, C L; Maddock, R J; Miller, R K; Morgan, J B; Wasser, B E; Gwartney, B L; Harris, K B; Griffin, D B; Hale, D S; Savell, J W

    2009-02-01

    A market basket survey for beef retail cut composition at the retail level (four stores each from two chains in each city) was conducted in 11 US cities from January to March 2006. Beef cuts (n=17,495) were measured for external fat thickness with cuts from the chuck (0.05cm), round (0.05cm), and miscellaneous (0.04cm) having less (PBeef cuts (n=1327) were separated physically into separable components with round cuts having more (PChemical fat from the separable lean differed (Pbeef samples (n=235), with declared lean/fat percentages ranging from 73/27 to 96/4, had overall chemical fat values of 13.41% and moisture values of 67.42%. This survey documents the current beef retail cut and ground beef composition, which is helpful to those who need this information for various dietary and marketing purposes.

  15. Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins.

    Science.gov (United States)

    2015-02-01

    This study evaluated the influence of the Programmed Nutrition Beef Program and exogenous growth promotants (ExGP) on water holding capacity characteristics of enhanced beef strip loins. Sixty, frozen strip loins, arranged in a 2 × 2 factorial treatment arrangement with dietary program serving as the first factor and use of ExGP as the second factor, were thawed, injected with an enhancement solution, and stored for 7 days. Loins from ExGP cattle possessed the ability to bind more (P water before pumping and bind less (P water after pumping and storage. Loin pH across treatments was similar (P > 0.10) before injection, but increased post-injection and after storage (P 0.10). The Programmed Nutrition Beef Program and use of ExGPs minimally impacted water holding capacity of enhanced frozen/thawed beef strip loins.

  16. Production Flexibility in Extensive Beef Farming Systems

    Directory of Open Access Journals (Sweden)

    Laura Astigarraga

    2011-03-01

    Full Text Available The aim of this work is to assess the flexibility of production allowed by extensive production conditions faced with variations in the environment, i.e., market variations and climatic fluctuations, of Limousin beef systems. The study used a case-based methodology in which seven beef farms with less than 1 LU/ha were chosen. Data collection was based on three interviews using a semistructured questionnaire and on the analysis of productive and economic results over a 15-year period (1991-2005. The main evolution of these farms is related to a rise in work productivity associated with an increase in herd size. Herd increase was made possible by enlarging the area, the margin of intensification being limited in these regions. To take advantage of the enlarged land area, females were reared for fattening or for reproduction instead of selling them at weaning. The Limousin female provides a wide product mix because of its plasticity, as has been studied by several researchers. This mix flexibility is achieved by delaying product differentiation, a form of production flexibility that can reduce the risk of under-producing or over-producing varied product configurations. On the other hand, calves sold to the Italian market after weaning are generic products, associated with a flexible production process to overcome fluctuations in forage availability due to climatic variations. The introduction of maize silage for feeding acts as an alternative route, actual and potential, through the system to overcome unexpected forage shortage from natural grasslands as a result of droughts. The study shows that extensive farming systems have developed types of flexibility to match different factors of uncertainty from the environment. Finally, the issue of farm system performance is thus not so much a question of whether a farm is fit at a specific moment in time, but whether it transforms into a less or more sustainable orientation.

  17. Straw detector: 1 - Vacuum: 0

    CERN Multimedia

    Katarina Anthony

    2012-01-01

    The NA62 straw tracker is using pioneering CERN technology to measure charged particles from very rare kaon decays. For the first time, a large straw tracker with a 4.4 m2 coverage will be placed directly into an experiment’s vacuum tank, allowing physicists to measure the direction and momentum of charged particles with extreme precision. NA62 measurements using this technique will help physicists take a clear look at the kaon decay rate, which might be influenced by particles and processes that are not included in the Standard Model.   Straw ends are glued to an aluminium frame, a crucial step in the assembly of a module. The ends are then visually inspected before a leak test is performed.  “Although straw detectors have been around since the 1980s, what makes the NA62 straw trackers different is that they can work under vacuum,” explains Hans Danielsson from the PH-DT group leading the NA62 straw project. Straw detectors are basically small drift cha...

  18. Gases vacuum dedusting and cooling

    Directory of Open Access Journals (Sweden)

    Alexey А. Burov

    2015-03-01

    Full Text Available Represented are the results of operating the ladle degassing vacuum plant (productivity: 120 tons of liquid steel with various dust collectors. The process gases’ cooling and dedusting, obtained in the closed loop buran study, provides opportunity to install a bag filter after that closed loop and its efficient use. Proven is the effectiveness of the cylindrical cyclone replacement with a multichannel (buran dust collector, based on a system of closed-loop (return coupling serially connected curved ducts, where the dusty gas flow rotation axis is vertically positioned. The system of closed-loop serially connected curvilinear channels creates preconditions for the emergence of a negative feedback at the curvilinear gas flow containing transit and circulating flows. These conditions are embodied with circulating flows connecting the in- and outputs of the whole system each channel. The transit flow multiple continuous filtration through the circulating dust layers leads to the formation and accumulation of particles aggregates in the collection chamber. The validity of such a dusty flow control mechanism is confirmed by experimental data obtained in a vacuum chamber. Therefore, replacing one of the two buran’s forevacuum pumps assemblies with the necessary number of curved channels (closed loop is estimated in a promising method.

  19. Vacuum silicon photomultipliers: Recent developments

    Energy Technology Data Exchange (ETDEWEB)

    Barbarino, Giancarlo [Dipartimento Scienze Fisiche, Università “Federico II” Napoli (Italy); INFN Napoli (Italy); Barbato, Felicia Carla Tiziana [INFN Napoli (Italy); Campajola, Luigi [Dipartimento Scienze Fisiche, Università “Federico II” Napoli (Italy); Asmundis, Riccardo de [INFN Napoli (Italy); De Rosa, Gianfranca [Dipartimento Scienze Fisiche, Università “Federico II” Napoli (Italy); Mollo, Carlos Maximiliano [INFN Napoli (Italy); Vivolo, Daniele, E-mail: vivolo@na.infn.it [Dipartimento Scienze Fisiche, Università “Federico II” Napoli (Italy); INFN Napoli (Italy)

    2013-08-01

    VSiPMT (Vacuum Silicon PhotoMultiplier Tube) is an innovative design for a modern hybrid, high gain, silicon based photodetector based on the combination of a SiPM with a hemispherical vacuum glass PMT standard envelope. In such a device photoelectrons emitted by the photocathode are accelerated and focused by an electric field towards a small focal area covered by the SiPM which therefore acts as an amplifier, thus substituting the classical dynode chain of a PMT. With a view to the realization of a first prototype of VSiPMT our group is carrying out a preliminary work aimed at the study of SiPM performances as an electron detector, including an accurate Geant4-based simulation of the interaction between SiPM and electron beams. In order to perform a full characterization of the SiPM we developed an experimental setup for the extraction and the acceleration of a beam of backward secondary electrons emitted after the bombardment of a carbon foil by a proton beam extracted in a TTT-3 accelerator.

  20. Vacuum Attachment for XRF Scanner

    Science.gov (United States)

    Schramm, Harry F.; Kaiser, Bruce

    2005-01-01

    Vacuum apparatuses have been developed for increasing the range of elements that can be identified by use of x-ray fluorescent (XRF) scanners of the type mentioned in the two immediately preceding articles. As a consequence of the underlying physical principles, in the presence of air, such an XRF scanner is limited to analysis of chlorine and elements of greater atomic number. When the XRF scanner is operated in a vacuum, it extends the range of analysis to lower atomic numbers - even as far as aluminum and sodium. Hence, more elements will be available for use in XRF labeling of objects as discussed in the two preceding articles. The added benefits of the extended capabilities also have other uses for NASA. Detection of elements of low atomic number is of high interest to the aerospace community. High-strength aluminum alloys will be easily analyzed for composition. Silicon, a major contaminant in certain processes, will be detectable before the process is begun, possibly eliminating weld or adhesion problems. Exotic alloys will be evaluated for composition prior to being placed in service where lives depend on them. And in the less glamorous applications, such as bolts and fasteners, substandard products and counterfeit items will be evaluated at the receiving function and never allowed to enter the operation

  1. Mother-baby package.

    Science.gov (United States)

    Tamburlini, G

    1995-07-01

    The World Health Organization (WHO) Maternal Health and Safe Motherhood Programme developed the Mother-Baby package to facilitate the development of national strategies and plans of action. It was presented at an international meeting in Geneva in April 1994. The goals of the package are by the year 2000 to reduce maternal mortality by half and perinatal and neonatal mortality by 30-40% of 1990 levels. The package comprises: 1) a section on the technical basis and underlying strategies, 2) a section describing intervention before and during pregnancy, and during and after delivery, and 3) detailed recommendations on operating the program. The underlying strategy aims to reduce the number of high-risk and unwanted pregnancies; the number of obstetric complications; and the case fatality rate in women with complications. Interventions are based on a fourfold approach of family planning, quality antenatal care, clean and safe delivery, and access to essential obstetric care for high-risk pregnancies and complications. The district health system is the basic unit for planning and implementing the interventions. Midwives who live in the community are best equipped to provide appropriate community-based care to pregnant women. Pregnancy and obstetric complications requiring surgery and anesthesia should be available in the district hospital with an adequate referral system. Upgrading the skills of traditional birth attendants is also essential. National authorities should undertake a series of steps to carry out the interventions. A basic infrastructure, the upgrading of peripheral facilities, the development of human resources for safe motherhood, the effective delegation of responsibility, information, education, and communication (IEC), the involvement of nongovernmental organizations and women's groups, and the monitoring of results are other important elements in carrying out the interventions.

  2. Packaging - Materials review

    Science.gov (United States)

    Herrmann, Matthias

    2014-06-01

    Nowadays, a large number of different electrochemical energy storage systems are known. In the last two decades the development was strongly driven by a continuously growing market of portable electronic devices (e.g. cellular phones, lap top computers, camcorders, cameras, tools). Current intensive efforts are under way to develop systems for automotive industry within the framework of electrically propelled mobility (e.g. hybrid electric vehicles, plug-in hybrid electric vehicles, full electric vehicles) and also for the energy storage market (e.g. electrical grid stability, renewable energies). Besides the different systems (cell chemistries), electrochemical cells and batteries were developed and are offered in many shapes, sizes and designs, in order to meet performance and design requirements of the widespread applications. Proper packaging is thereby one important technological step for designing optimum, reliable and safe batteries for operation. In this contribution, current packaging approaches of cells and batteries together with the corresponding materials are discussed. The focus is laid on rechargeable systems for industrial applications (i.e. alkaline systems, lithium-ion, lead-acid). In principle, four different cell types (shapes) can be identified - button, cylindrical, prismatic and pouch. Cell size can be either in accordance with international (e.g. International Electrotechnical Commission, IEC) or other standards or can meet application-specific dimensions. Since cell housing or container, terminals and, if necessary, safety installations as inactive (non-reactive) materials reduce energy density of the battery, the development of low-weight packages is a challenging task. In addition to that, other requirements have to be fulfilled: mechanical stability and durability, sealing (e.g. high permeation barrier against humidity for lithium-ion technology), high packing efficiency, possible installation of safety devices (current interrupt device

  3. Cold vacuum drying facility design requirements

    Energy Technology Data Exchange (ETDEWEB)

    IRWIN, J.J.

    1999-07-01

    This document provides the detailed design requirements for the Spent Nuclear Fuel Project Cold Vacuum Drying Facility. Process, safety, and quality assurance requirements and interfaces are specified.

  4. Vacuum Compatible Percussive Dynamic Cone Penetrometer Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Honeybee Robotics proposes to develop a vacuum compatible percussive dynamic cone penetrometer (PDCP), for establishing soil bin characteristics, with the ultimate...

  5. Vacuum Technology Considerations For Mass Metrology

    Science.gov (United States)

    Abbott, Patrick J.; Jabour, Zeina J.

    2011-01-01

    Vacuum weighing of mass artifacts eliminates the necessity of air buoyancy correction and its contribution to the measurement uncertainty. Vacuum weighing is also an important process in the experiments currently underway for the redefinition of the SI mass unit, the kilogram. Creating the optimum vacuum environment for mass metrology requires careful design and selection of construction materials, plumbing components, pumping, and pressure gauging technologies. We review the vacuum technology1 required for mass metrology and suggest procedures and hardware for successful and reproducible operation. PMID:26989593

  6. Quantum vacuum noise in physics and cosmology.

    Science.gov (United States)

    Davies, P. C. W.

    2001-09-01

    The concept of the vacuum in quantum field theory is a subtle one. Vacuum states have a rich and complex set of properties that produce distinctive, though usually exceedingly small, physical effects. Quantum vacuum noise is familiar in optical and electronic devices, but in this paper I wish to consider extending the discussion to systems in which gravitation, or large accelerations, are important. This leads to the prediction of vacuum friction: The quantum vacuum can act in a manner reminiscent of a viscous fluid. One result is that rapidly changing gravitational fields can create particles from the vacuum, and in turn the backreaction on the gravitational dynamics operates like a damping force. I consider such effects in early universe cosmology and the theory of quantum black holes, including the possibility that the large-scale structure of the universe might be produced by quantum vacuum noise in an early inflationary phase. I also discuss the curious phenomenon that an observer who accelerates through a quantum vacuum perceives a bath of thermal radiation closely analogous to Hawking radiation from black holes, even though an inertial observer registers no particles. The effects predicted raise very deep and unresolved issues about the nature of quantum particles, the role of the observer, and the relationship between the quantum vacuum and the concepts of information and entropy. (c) 2001 American Institute of Physics.

  7. Vacuum technology in the chemical industry

    CERN Document Server

    Jorisch, Wolfgang

    2015-01-01

    Based on the very successful German edition and a seminar held by the German Engineers` Association (VDI) on a regular basis for years now, this English edition has been thoroughly updated and revised to reflect the latest developments. It supplies in particular the special aspects of vacuum technology, applied vacuum pump types and vacuum engineering in the chemical, pharmaceutical and process industry application-segments. The text includes chapters dedicated to latest European regulations for operating in hazardous zones with vacuum systems, methods for process pressure control and regulati

  8. Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging

    OpenAIRE

    Pinela, José; Barreira, João C.M.; Barros, Lillian; Antonio, Amilcar L.; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Ferreira, Isabel C.F.R.

    2016-01-01

    The effect of modified atmosphere packaging (MAP) on the postharvest quality of fresh-cut watercress (Nasturtium officinale R. Br.) stored at 4 ºC for 7 d was studied. A portion of watercress was immediately analyzed (non-stored control) and the remaining fresh material was stored packaged under atmospheres enriched with N2, Ar, air, or vacuum. The analyzed parameters included colour, total soluble solids, pH, macronutrients, the individual profiles of sugars, organic acids, tocopherols and f...

  9. New package for CMOS sensors

    Science.gov (United States)

    Diot, Jean-Luc; Loo, Kum Weng; Moscicki, Jean-Pierre; Ng, Hun Shen; Tee, Tong Yan; Teysseyre, Jerome; Yap, Daniel

    2004-02-01

    Cost is the main drawback of existing packages for C-MOS sensors (mainly CLCC family). Alternative packages are thus developed world-wide. And in particular, S.T.Microelectronics has studied a low cost alternative packages based on QFN structure, still with a cavity. Intensive work was done to optimize the over-molding operation forming the cavity onto a metallic lead-frame (metallic lead-frame is a low cost substrate allowing very good mechanical definition of the final package). Material selection (thermo-set resin and glue for glass sealing) was done through standard reliability tests for cavity packages (Moisture Sensitivity Level 3 followed by temperature cycling, humidity storage and high temperature storage). As this package concept is new (without leads protruding the molded cavity), the effect of variation of package dimensions, as well as board lay-out design, are simulated on package life time (during temperature cycling, thermal mismatch between board and package leads to thermal fatigue of solder joints). These simulations are correlated with an experimental temperature cycling test with daisy-chain packages.

  10. Safety Analysis Report for packaging (onsite) steel waste package

    Energy Technology Data Exchange (ETDEWEB)

    BOEHNKE, W.M.

    2000-07-13

    The steel waste package is used primarily for the shipment of remote-handled radioactive waste from the 324 Building to the 200 Area for interim storage. The steel waste package is authorized for shipment of transuranic isotopes. The maximum allowable radioactive material that is authorized is 500,000 Ci. This exceeds the highway route controlled quantity (3,000 A{sub 2}s) and is a type B packaging.

  11. Vacuum decay container/closure integrity testing technology. Part 1. ASTM F2338-09 precision and bias studies.

    Science.gov (United States)

    Wolf, Heinz; Stauffer, Tony; Chen, Shu-Chen Y; Lee, Yoojin; Forster, Ronald; Ludzinski, Miron; Kamat, Madhav; Godorov, Phillip; Guazzo, Dana Morton

    2009-01-01

    ASTM F2338-09 Standard Test Method for Nondestructive Detection of Leaks in Packages by Vacuum Decay Method is applicable for leak-testing rigid and semi-rigid non-lidded trays; trays or cups sealed with porous barrier lidding materials; rigid, nonporous packages; and flexible, nonporous packages. Part 1 of this series describes the precision and bias studies performed in 2008 to expand this method's scope to include rigid, nonporous packages completely or partially filled with liquid. Round robin tests using three VeriPac 325/LV vacuum decay leak testers (Packaging Technologies & Inspection, LLC, Tuckahoe, NY) were performed at three test sites. Test packages were 1-mL glass syringes. Positive controls had laser-drilled holes in the barrel ranging from about 5 to 15 microm in nominal diameter. Two different leak tests methods were performed at each site: a "gas leak test" performed at 250 mbar (absolute) and a "liquid leak test" performed at about 1 mbar (absolute). The gas leak test was used to test empty, air-filled syringes. All defects with holes > or = 5.0 microm and all no-defect controls were correctly identified. The only false negative result was attributed to a single syringe with a ASTM F2338-09 test method and the precision and bias study report are available by contacting ASTM International in West Conshohocken, PA, USA (www.astm.org).

  12. CH Packaging Operations Manual

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2008-09-11

    This document provides the user with instructions for assembling a payload. All the steps in Subsections 1.2, Preparing 55-Gallon Drum Payload Assembly; 1.3, Preparing "Short" 85-Gallon Drum Payload Assembly (TRUPACT-II and HalfPACT); 1.4, Preparing "Tall" 85-gallon Drum Payload Assembly (HalfPACT only); 1.5, Preparing 100-Gallon Drum Payload Assembly; 1.6, Preparing SWB Payload Assembly; and 1.7, Preparing TDOP Payload Assembly, must be completed, but may be performed in any order as long as radiological control steps are not bypassed. Transport trailer operations, package loading and unloading from transport trailers, hoisting and rigging activities such as ACGLF operations, equipment checkout and shutdown, and component inspection activities must be performed, but may be performed in any order and in parallel with other activities as long as radiological control steps are not bypassed. Steps involving OCA/ICV lid removal/installation and payload removal/loading may be performed in parallel if there are multiple operators working on the same packaging. Steps involving removal/installation of OCV/ICV upper and lower main O-rings must be performed in sequence.

  13. CH Packaging Operations Manual

    Energy Technology Data Exchange (ETDEWEB)

    None, None

    2009-05-27

    This document provides the user with instructions for assembling a payload. All the steps in Subsections 1.2, Preparing 55-Gallon Drum Payload Assembly; 1.3, Preparing "Short" 85-Gallon Drum Payload Assembly (TRUPACT-II and HalfPACT); 1.4, Preparing "Tall" 85-Gallon Drum Payload Assembly (HalfPACT only); 1.5, Preparing 100-Gallon Drum Payload Assembly; 1.6, Preparing Shielded Container Payload Assembly; 1.7, Preparing SWB Payload Assembly; and 1.8, Preparing TDOP Payload Assembly, must be completed, but may be performed in any order as long as radiological control steps are not bypassed. Transport trailer operations, package loading and unloading from transport trailers, hoisting and rigging activities such as ACGLF operations, equipment checkout and shutdown, and component inspection activities must be performed, but may be performed in any order and in parallel with other activities as long as radiological control steps are not bypassed. Steps involving OCA/ICV lid removal/installation and payload removal/loading may be performed in parallel if there are multiple operators working on the same packaging. Steps involving removal/installation of OCV/ICV upper and lower main O-rings must be performed in sequence, except as noted.

  14. European consumer acceptance of safety-improving interventions in the beef chain

    DEFF Research Database (Denmark)

    Van Wezemael, Lynn; Verbeke, Wim; Kügler, Jens O.

    2011-01-01

    of the beef chain: primary production (adjusting cattle feed), slaughtering (decontaminating cattle hides) and processing (applying treatments). This paper presents original findings from a quantitative study with beef consumers (n ¼ 2520) from five European countries (France, Germany, Poland, Spain...

  15. The Role of Consumer risk Perceptions and Attitudes in Cross Cultural Beef Consumptions Changes

    NARCIS (Netherlands)

    Schroeder, T.C.; Tonsor, G.T.; Pennings, J.M.E.; Mintert, J.

    2007-01-01

    Abstract Beef food safety events have contributed to considerable market volatility, produced varied consumer reactions, created policy debates, sparked heated trade disputes, and generally contributed to beef industry frustrations. Better understanding of the forces causing observed consumer

  16. Investigation of lactose crystallization process during condensed milk cooling using native vacuum-crystallizer

    Directory of Open Access Journals (Sweden)

    E. I. Dobriyan

    2016-01-01

    Full Text Available One of the most general defects of condensed milk with sugar is its consistency heterogeneity – “candying”. The mentioned defect is conditioned by the presence of lactose big crystals in the product. Lactose crystals size up to 10 µm is not organoleptically felt. The bigger crystals impart heterogeneity to the consistency which can be evaluated as “floury”, “sandy”, “crunch on tooth”. Big crystals form crystalline deposit on the can or industrial package bottom in the form of thick layer. Industrial processing of the product with the defective process of crystallization results in the expensive equipment damage of the equipment at the confectionary plant accompanied with heavy losses. One of the factors influencing significantly lactose crystallization is the product cooling rate. Vacuum cooling is the necessary condition for provision of the product consistency homogeneity. For this purpose the vacuum crystallizers of “Vigand” company, Germany, are used. But their production in the last years has been stopped. All-Russian dairy research institute has developed “The references for development of the native vacuum crystallizer” according to which the industrial model has been manufactured. The produced vacuum – crystallizer test on the line for condensed milk with sugar production showed that the product cooling on the native vacuum-crystallizer guarantees production of the finished product with microstructure meeting the requirements of State standard 53436–2009 “Canned Milk. Milk and condensed cream with sugar”. The carried out investigations evidences that the average lactose crystals size in the condensed milk with sugar cooled at the native crystallizer makes up 6,78 µm. The granulometric composition of the product crystalline phase cooled at the newly developed vacuum-crystallizer is completely identical to granulometric composition of the product cooled at “Vigand” vacuum-crystallizer.

  17. Determination of Kicker Vacuum Requirements

    Energy Technology Data Exchange (ETDEWEB)

    Schulze, Martin E. [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2017-09-15

    This note examines the effect of elevated vacuum pressures in the kicker region of the DARHT 2nd Axis which can lead to changes in the beam tune due to the long pulse length. The kicker uses Rexolite as an insulator supporting the electrodes. Rexolite is hygroscopic resulting is a large outgassing rate and prolonged pump down times after exposure to atmospheric conditions. LAMDA [1] is used to simulate the effect of ionization of the residual gas resulting in partial space charge neutralization and changes to the tune between the beginning and end of the pulse. The effect of the ion-hose instability is also examined. The purpose of this note is to establish/validate the required pressure in the downstream transport.

  18. TRIUMF cyclotron vacuum system refurbishing

    Science.gov (United States)

    Sekachev, I.

    2008-03-01

    The cyclotron at TRIUMF was commissioned to full energy in 1974. The volume of the cyclotron vacuum tank is about 100 m3 and it operates at 5×10-8 Torr pressure during beam production. The pumping is mainly based on a Phillips B-20 cryogenerator (Stirling cycle 4-cylinder engine). The cryogenerator supplies helium gas at 16 K and 70 K to cryopanels in the tank. The decreasing reliability of the B-20 and demanding maintenance requirements triggered the decision to completely overhaul or replace the cryogenerator. Replacement with the LINDE-1630 helium refrigerator was found to be the most attractive (technically and economically) option. The details of the proposal with installation of the helium refrigerator and with a continuous flow liquid nitrogen shield cooling system are presented.

  19. Functional Package Management with Guix

    OpenAIRE

    Courtès, Ludovic

    2013-01-01

    International audience; We describe the design and implementation of GNU Guix, a purely functional package manager designed to support a complete GNU/Linux distribution. Guix supports transactional upgrades and roll-backs, unprivileged package management, per-user profiles, and garbage collection. It builds upon the low-level build and deployment layer of the Nix package manager. Guix uses Scheme as its programming interface. In particular, we devise an embedded domain-specific language (EDSL...

  20. Biodegradable packaging materials : case: PLA

    OpenAIRE

    Jama, Mohamed

    2017-01-01

    The main aim of this bachelor thesis was to investigate the possibility of biodegradable packaging materials. Plastics and other non-degradable packaging materials have been used for many years and they have a negative impact on the environment since they do not degrade. Different research methods are used to get authentic results, which simplifies using biodegradable packaging materials. There were two biodegradability testing methods, which has been applied to this task:-, testing biode...