FACTORS AFFECTING THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF

The influence of some factors on the hardness of subcutaneous fat on sides of chilled beef as measured by the average force resisting movement of a cutting pin (Ff) was investigated. Values of Ff determined at a fat temperature of 10°C on grass-fed animals denied water 24 h preslaughter were not significantly influenced by moisture content (5-11%) or fat depth (2-27 mm). There was a quadratic relationship (P<0.001) between the age of animals at slaughter (31-141 months) and Ff, and a linear one (P<0.001) between saturated fatty acid content (35-50%) and Ff. Values of Ffat a fat temperature of 5°C were not significantly related to moisture content (1-22%) but there was a linear relationship (P<0.01) with fat depth (5-13 mm). This had a common slope for the three feeding patterns: (1) grass-fed animals denied water 24 h preslaughter; (2) grass-fed animals given access to water 24 h preslaughter, and; (3) lot-fed animals given access to water 24 h preslaughter.     

Haze Development in Aerobically or Anaerobically Produced Clarified Apple Juices

Haze production in aerobically or anaerobically produced Red Delicious apple juice was assessed following heating, aeration, and protein addition. Stored aerobic juice produced haze in 6 wk, but anaerobic juice was haze-free unless oxygen was introduced. Phenolic material was incorporated into haze in both systems. HPLC (detection at 420 nm) of concentrated juice and addition of 100 mg/L BSA suggested the presence in both juices of ‘reactive’ material which could complex and precipitate during storage. Phenolic compounds, heating, and especially oxidation during processing (and storage) appear to be major determinants of ‘haze potential’ in clarified apple juice.     

PERSONALITY CORRELATES OF FREE-ASSOCIATIVE SEX RESPONSES TO DOUBLE-ENTENDRE WORDS.

SEX RELATED RESPONSES GIVEN IN FREE ASSOCIATION TO DOUBLE-ENTENDRE WORDS WERE RELATED TO THE PERSONALITY VARIABLES OF SEX GUILT, NEED FOR HETEROSEXUALITY, AND THE SOCIAL DESIRABILITY RESPONSE SET. TESTING WAS CONDUCTED INDIVIDUALLY. VARIABLES OF SEX GUILT, SEXUAL MOTIVE STRENGTH, AND SOCIAL DESIRABILITY RESPONSE TENDENCY WERE MEASURED RESPECTIVELY BY THE MOSHER FORCED-CHOICE GUILT SCALE, THE EPPS, AND THE MARLOW-CROWNE SOCIAL DESIRABILITY SCALE. RESULTS INDICATED A POSITIVE RELATIONSHIP BETWEEN NEED FOR HETEROSEXUALITY AND ASSOCIATIVE SEXUAL RESPONSES, AND A NEGATIVE RELATIONSHIP BETWEEN SEX GUILT AND SEXUAL RESPONSIVITY. CONTRARY TO PREDICTION, ASSOCIATIVE SEXUAL RESPONSES WERE UNRELATED TO THE SOCIAL DESIRABILITY RESPONSE TENDENCY. DATA ALSO SHOWED A SIGNIFICANT NEGATIVE RELATION BETWEEN SEX GUILT AND SEXUAL NEED STRENGTH, AND A LOW POSITIVE RELATION BETWEEN SEX GUILT AND SOCIAL DESIRABILITY. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

ALTERATION OF GLUCOSINOLATE CONTENT, PATTERN, AND MUTAGENICITY OF CABBAGE (BRASSICA OLERACEA) GROWN ON MUNICIPAL SEWAGE SLUDGE—AMENDED SOIL

Cabbage (Brassica oleracea var. capitata) was grown on soil (control) or municipal sewage sludge-treated plots. The cabbage was freeze-dried and analyzed for glucosinolate content and pattern. Results showed that cabbage grown on sludge-amended soil contained only half the glucosinolate content of cabbage grown on the control plot. The pattern of individual glucosinolates present was also altered. The sludge-grown cabbage glucosinolate extract was shown to be mutagenic in the non-activated test system of S. typhimurium TA 100. Extracts of both sludge-grown and control cabbage were shown to enhance the mutagenicity on a dose-response basis of aflatoxin B₁, benzo(a)pyrene, and captan.     

Comparison of Solid-State Microwave Annealing with Conventional Furnace Annealing of Ion-Implanted SiC

Rapid solid-state microwave annealing was performed for the first time on N⁺-, Al⁺-, and B⁺-implanted SiC, and the results were compared with the conventional furnace annealing. For microwave annealing, temperatures up to 2,000 °C were attained with heating rates exceeding 600 °C/s. An 1,850 °C/35 s microwave anneal yielded a root-mean-square (RMS) surface roughness of 2 nm, which is lower than the 6 nm obtained for 1,500 °C/15 min conventional furnace annealing. For the Al implants, a minimum room-temperature sheet resistance (R _s ) of 7 kΩ/□ was measured upon microwave annealing. For the microwave annealing, Rutherford backscattering (RBS) measurements indicated a better structural quality, and secondary-ion-mass-spectrometry (SIMS) boron implant depth profiles showed reduced boron redistribution compared to the corresponding results of the furnace annealing.     

Thermal Conductivity of White Bread During Convective Heat Processing

Thermal conductivity values of white bread were determined during heat processing to provide information for analytical modeling required during convective heat and mass transfer of the baking process. Selected physical properties of bread were determined: moisture, volume, bulk density and porosity. White bread was baked in a forced-air convection oven for 8, 16, 24 and 32 min. Thermal conductivity values ranged from 0.00072–0.00064 watts/cm-°C. Although a downward trend was observed and explained, no significant differences were revealed among thermal conductivity values. Thermal conductivity values were indirectly linearly dependent (p>0.05) on volume and porosity; directly, to bulk density and moisture loss.     

Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts

Turkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS-gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS-gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.     

Effect of Marination upon Mineral Content and Tenderness of Beef

This study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered.     

ASSESSING PHYSICAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS DURING CONVECTIVE HEATING

Restructured beef roasts are useful alternatives for foodservice or home meal replacement and it is important that uniformity of preparation and quality can be achieved for key markets. Two sizes of restructured beef roasts were heated to various internal temperatures (35–65C) to determine effects on selected physical properties of a _w pH, water-holding capacity (WHC), water absorption (WAC) and moisture content. The a _w was least affected (0.985–0.987), but all other properties were affected by endpoint temperature, slice position (section) and sample depth (location). Moisture content was greatly affected with outer layers having lower values. The pH increased 0.06 to 0.21 units depending on temperature and location. WHC decreased while WAC increased as endpoint temperature increased to 65C, but section and location also had an impact. Before denaturation of meat protein is complete, it appears the physical properties are highly influenced by the product temperature and therefore final quality can be modified by altering endpoint temperature.     

Pretreatment of Steel Racetracks by Using Sand-Blasting Technique with a Special Emphasis on Si3N4 Powder–Part Two

Fatigue testing of the Si₃N₄ sand-blasted 52100 steel race is continued by using a clean lubricant and powder-contaminated lubricant samples, as well as an initial “run-in” segment to precondition the sand-blasted racetracks. It was found that the potential of sand-blasted steel race is best realized in “hybrid” bearings where the adverse impact of lubricant borne solid particulates can be wholly avoided under our current test condition. By and large, prolonged fatigue life of the Si₃N₄ sand-blasted racetrack has been observed due to the formation of Si₃N₄ surface layer and when used in a solid-contaminated lubricant environment.