Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour

Ground beef with or without 3% added glandless cottonseed flour (GCF) was over-wrapped with polyvinyl chloride film and displayed up to 6 days in a retail case. Aerobic plate counts were slightly higher (P < 0.05) for ground beef with GCF at day 0, with no difference (P > 0.05) found at days 3 and 6. At day 6, a combination of Pseudomonas and heterofermentative Lactobacillus spp. made up a major part of the microflora of ground beef without GCF whereas heterofermentative Lactobacillus spp. constituted a dominant part of the microflora of ground beef with GCF. Discoloration and lipid oxidation in ground beef during display were markedly reduced by addition of 3% GCF.     

Critical Surface Energies of Al2O3 and Graphite

Based on the wetting properties of a -Al₂O₃, and pyrolytic graphite by liquid metals, the critical surface energy for spreading was determined and compared with the surface energy of the ceramics. The surface energy γ-₈ (ergs/cm²) of the (0001) surface of a -Al₂O₃ is estimated to be 892–0.12 T (°C), that of the c plane of pyrolytic graphite 1139–0.13 T (°C), and that of the a plane of pyrolytic graphite 1300–0.17 T (°C). Also, the liquid-solid interfacial energies were calculated and found compatible with the values reported in the literature. The surface energy of liquid Ag or liquid Cu is not significantly affected by carbon.     

Minimization of Oxidative Flavor Deterioration in Refrigerated, Batter-Breaded Restructured Pork Nuggets by Glandless Cottonseed Flour in the Meat or Coating

Pork shoulders were restructured into nuggets with 0.5% NaCl, 0.25% polyphosphate and 3.0% water or with the three additives plus 1.5% defatted glandless cottonseed flour (GCF). Restructured nuggets were batter-breaded with either commercial coating ingredients or commercial ingredients plus GCF. The coated nuggets were prefried in vegetable oil and stored at 4°C for 0 or 9 days before reheating when needed. Thiobarbituric acid values and sensory warmed-over flavor scores of products showed that oxidative flavor deterioration in batter-breaded pork nuggets can be minimized by incorporating GCF into either the meat or the coating system. The GCF additions did not have adverse effects on coating pick-up and palatability.     

Formation of interfacial brittle phases sigma phase and IMC in hybrid titanium-to-stainless steel joint

The microstructures of the brazed joints for commercially pure Ti and stainless steel were investigated by the applications of various filler alloys including Ag-, Ti-, Zr- and Ni-based alloys. Generally, the dissimilar joints between Ti and stainless steel were dominated by the Ti-based intermetallic compounds (IMCs), e.g. (Ti, Zr)2(Fe, Ni), TiFe, TiCu, and Ti2(Fe, Ni), due to a significant dissolution of Ti from the base metal. The (Fe-Cr) σ phase was also observed near the stainless steel due to a segregation of Cr into the interface region. This research demonstrates empirically that the brittleness of the Ti and stainless steel joint can not be avoided only by applying single braze alloy or single insert metal, and thus an introduction of additional suitable interlayer between the filler alloy and the base metal is necessary to prevent the brittleness of the joint.     

Preparation of Low Free Gossypol and High Available Lysine Cottonseed/Soybean Blends

Cottonseed/soybean blends (50/50) were ground in an Alpine pin mill with or without previous cooking in a Brady low-cost extruder. Free gossypol decreased with increasing amount of water added prior to extrusion and number of passes through the extruder. Available lysine increased with decreasing amount of added water but was unaffected by number of passes through the extruder. Type of soybean raw material utilized had no effect on free gossypol. Blends prepared from defatted cottonseed meal, however, had lower free gossypol than those made from cottonseed kernels. A blend similar to full-fat soy flour but of lower cost was prepared from unextruded 50% defatted cotton-seed meal/50% extruded soybean flakes, without added water, and ground in the Alpine mill.     

Determination of ·-factor for an end-notched flexure test specimen

Abstracts are not published in this journal This revised version was published online in November 2006 with corrections to the Cover Date.     

Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth

Ground beef muscle-pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or nonpretreated (NPT)-was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0–18 days. More TBA-reactive substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. Ascorbate and citrate resulted in lower TBARS in both PT and NPT meat. TBARS correlated with 18:2 fatty acid losses only in microbially controlled (PT) samples. Ascorbate and citrate reduced overall off-odor scores in the PT and discoloration in both NPT and PT samples.     

High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties

Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C.     

ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef Patties

Ground beef patties were formulated to contain 0, 5, 10, 15, 20, 25 or 30% fat. The patties were either broiled or pan-fried for a predetermined time, then frozen. A sample from each treatment was thawed and reheated by a microwave oven and then refrozen. Fat, moisture, protein, ash, and cholesterol content, were determined for patties from each treatment. Cholesterol content of cooked patties was not related (P>0.05) to initial fat content. Caloric content of cooked patties was curvilinearly related to fat content of original (raw) patties due to the increased loss of fat during cooking as initial fat level increased.     

Fabrication of cast carbon steel with ultrafine TiC particles

The carbon steels dispersed with ultrafine TiC particles were fabricated by conventional casting method. The casting process is more economical than other available routes for metal matrix composite production, and the large sized components to be fabricated in short processing time. However, it is extremely difficult to obtain uniform dispersion of ultrafine ceramic particles in liquid metals due to the poor wettability and the specific gravity difference between the ceramic particle and metal matrix. In order to solve these problems, the mechanical milling (MM) and surface-active processes were introduced. As a result, Cu coated ultrafine TiC powders made by MM process using high energy ball milling machine were mixed with Sn powders as a surfactant to get better wettability by lowering the surface tension of carbon steel melt. The microstructural investigations by OM show that ultrafine TiC particles are distributed uniformly in carbon steel matrix. The grain sizes of the cast matrix with ultrafine TiC particles are much smaller than those without ultrafine TiC particles. This is probably due to the fact that TiC particles act as nucleation sites during solidification. The wear resistance of cast carbon steel composites added with MMed TiC/Cu-Sn powders is improved due to grain size refinement.