ATTRIBUTES OF BEEF SAUSAGE BATTERS, PATTIES AND RESTRUCTURED ROASTS FROM TWO BONING SYSTEMS

Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for 1 month at-18C (ESHBF or NSCBF) or at 0 to 1 C (ESHBC or NSCBC). Also, patties were made from 50:50 mixes of frozen and chilled ESHB or NSCB beef. Meat treatment did not affect the cook yield or shear stress and strain of sausage batters or the bind and extension of HS roast. Cook yield (P<0.001) and compressive strength were higher (P<0.05) for patties made from chilled or a mix of frozen and chilled meat than for those made solely from frozen beef. Cooking increased the bind strength but decreased the extension (P<0.001) ofCS roast. Meat storage temperature had more effect on beef products attributes than the boning systems.     

Analysis of order-handling systems as a means of determining influences on throughput times and productivity†

The productivity of manufacturing companies, and in particular their throughput efficiency, is very much influenced by the management procedures adopted for progressing orders from the point of receipt to delivery of the finished product. In some instances, the administrative system may unnecessarily lengthen delivery lead times. Thus, there is a case for defining and examining more closely the influence of order-handling systems upon productivity. Using case study examples, the paper describes a new approach to the analysis of order-processing systems. Possibilities for shortening delivery lead times are identified by examining company administrative procedures, producing diagrams of information and work flows within the organization. These may then be converted into lists of positive and negative influences upon throughput time. Alternative strategies for productivity improvement are evaluated according to their effect upon time consumption, through (a) the collapse of durations of those activities essential to order completion (termed ‘positive’ factors); and ( b) the elimination of delays and excess slack (‘negative’ factors) to reduce idle time for individual orders. The conclusions presented concern the relevance of the study of order-handling systems to the identification of potential improvements in management productivity; the nature of the efficiency gains that may be made and the most appropriate methods of realizing the potential gains that exist in any individual system.     

Active synchronization and carrier phase locking of two separate mode-locked femtosecond lasers

Two independent mode-locked femtosecond lasers are synchronized to an unprecedented precision. The rms timing jitter between the lasers is 4.3 fs observed within a 160 Hz bandwidth over tens of seconds, or 26 fs within a 50 kHz bandwidth. Novel multi-stage phase-locked loops help to preserve this ultrahigh timing resolution while setting on arbitrary delay between the two pulse trains (0–5 ns). Under such synchronization, phase locking between the carrier frequencies of the two femtosecond lasers has been achieved. It is also demonstrated that the same level of synchronization can be achieved with two lasers at different repetition frequencies.     

Expectations,learning and empirical macroeconomic models

The developments in the treatment of expectations in empirical macroeconomic models that have taken place over the last 30 years are surveyed. The main concern is to focus on the implications of expectation effects in the practical use of models, i.e. in forecasting and policy analysis, rather than to consider either the theoretical literature or the literature on econometric estimation and identification, both of which are already well surveyed. The general development in expectations models is discussed first. Then the literature on linear models is considered and the development of expectations effects to large nonlinear econometric models is examined.     

Moisturization processes in living human skin studied by magnetic resonance imaging microscopy

Magnetic resonance imaging is a non-invasive, non-destructive and chemically specific imaging method widely used in medicine to reveal information about both tissue structure and function. It can measure water in tissue, but it has been difficult to achieve the necessary sensitivity and resolution when applying it to studies of the dry, thin stratum corneum. In this paper the use of magnetic resonance imaging to image the outer layers of the skin with a resolution of 0.06 mm is reported. Configuring the magnetic resonance imaging method in this way has made it possible for the first time to actually 'see'directly the moisturization in the stratum corneum. It is no longer necessary to rely upon methods which can only show side-effects of moisturization, such as changes in the appearance of the skin cells. As magnetic resonance imaging is harmless, it can be used repeatedly on the same skin and so produce a series of stills, or a time-lapse video, clearly showing the actual process of moisturization and related phenomena. The behaviour of skin has been observed during both hydration and dehydration; the two processes follow different time courses. Two layers have been observed in the stratum corneum, which appear to be different when the skin is hydrated.
For the first time the actual surface of normal skin has been revealed on magnetic resonance images.     

APPLICATION OF THE GENERAL FOODS TEXTUROMETER TO SPECIFIC FOOD PRODUCTS

The application of the Texturometer to a variety of foods is discussed. Illustrative data are reported for puddings, whipped toppings, cold cereals, potato chips, bread at different stages of staling, frankfurters, French fried potatoes, chocolate, etc. A one-kernel technique for rice is described and correlations with sensory evaluation for specific products are discussed. It is emphasized that optimum conditions of testing must be established for each class of products to parallel the human being who alters the manner of manipulating food in the mouth depending on its textural characteristics. Instrument conditions found adequate for testing different foods are given.