Proximate Analysis of Cooked Chuck and Round Roasts from Two Beef Breed-Types on Two Feeding Regimes

Cooked roast samples from two beef breed-types and from two feeding regimes were assayed for proximate composition. Three muscle roasts from the round primal cut (semimembranosus, SM; semitendinosus, ST; biceps femoris, BF) were similar to each other in composition. Roasts from chuck primal cut (shoulder clod roasts) differed considerably in composition from round roasts: clod roasts were higher in fat and lower in moisture, protein and ash. Breed-type had minimal effect on proximate composition, but feeding regime did significantly affect composition. Beef fed a higher energy regime produced roasted meat which was higher in fat and lower in moisture content.     

Alkaline-Earth Tungstates: Equilibrium and Stability in the M-W-O Systems

Phase relations in the systems alkaline earth oxide-tungsten trioxide and their stability with metallic tungsten were investigated by the quenching technique using sealed capsules. In the system BeO-WO₂, no intermediate compounds were formed. Binary mixtures resulted in a eutectic at 1185°C and 37 mole % BeO. In the system MgO-WO₃, the 1:1 compound was stable and melted congruently at 1358°C. There are two crystalline modifications of this compound. The well-known wolframite-type form is stable below 1165°C. Two eutectics were found: 1120°C and 28.5 mole % MgO and 1318°C and 55.0 mole % MgO. In the systems CaO-WO₃, SrO-WO₃, and BaO-WO₃, two binary compounds are stable. The 1:1 compounds with the scheelite-type structure melt, respectively, at 1580°, 1535°, and 1475°C, and form eutectics with WO₃ at 1135°, 1073°, and 935°C, all with a eutectic composition near 75 mole % WO₃. The 3:1 compounds having the distorted (NH,)₃FeF₆-type structure melt at ∼2250°, 2225°, and 1795°C. The eutectics between these two compounds are at 1490°C and 56.5 mole % CaO, 1410°C and 57.0 mole % SrO, and 1320°C and 58.2 mole % BaO. Phase transformations to an ideal (NH₄)₃FeF₆-type structure in Sr₃WO₆ and Ba₃WO₆, were observed at 1100° and 805° C, respectively, by application of both high-temperature X-ray diffraction and DTA. At 1700°C, metallic tungsten exists in equilibrium with liquid, the alkaline earth oxides, W₁₈O₄₉, the 3:1 ternary oxides, and with combinations thereof.     

Zymogen Activation in Pancreatic Endoproteolytic Preparations and Influence on Some Whey Protein Hydrolysate Characteristics

A proteolytic preparation from porcine pancreas was isolated. Trypsin, chymotrypsin and elastase were characterized and their time-dependent stability at 37°C was studied. The supematant of a 30% (w/v) saturated ammonium sulfate precipitation of a pancreatic extract (30S) was developed to pilot-scale level. The influence of zymogen activation time on molecular characteristics of whey protein hydrolysates produced by 30S and the commercial pancreatic preparation Corolase PP were compared. Amino acid analysis and gel permeation chromatography were used to characterize lactalbumin hydrolysates produced. Physicochemical characteristics of whey protein hydrolysates could be altered by manipulation of zymogen activation conditions in pancreatic proteinase preparations to be used during subsequent protein hydrolysis.     

CONTEXT CUES AS MEDIATORS: I. THREE-STAGE PARADIGMS.

TESTED THE EFFECT OF COLOR AS A MEDIATOR IN PAIRED-ASSOCIATE LEARNING IN 4 EXPERIMENTS WITH 120 STUDENTS UTILIZING STIMULUS EQUIVALENCE, RESPONSE EQUIVALENCE, AND CHAINING PARADIGMS. A COLOR WAS PRESENTED ADJACENT TO 2 DIFFERENT ITEMS IN THE LEARNING OF LIST 1. BY EXPERIMENTAL GROUPS. ITEMS COUPLED WITH THE SAME COLOR WERE PAIRED IN LIST 2. THE DIFFERENCE IN LEARNING SCORES ON LIST 2 BETWEEN THE MEDIATION PAIRS AND NEW OR CONTROL PAIRS GENERALLY INDICATED THAT MEDIATION EFFECTS OCCURRED IN THE EXPERIMENTAL GROUPS AS COMPARED TO 2 CONTROL GROUPS. (FRENCH SUMMARY) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures

The effect of combining low-dose irradiation (1.75 kGy) with modified atmosphere packaging (MAP) on the microbiological and sensory quality of pork chops stored at refrigeration temperatures was studied. The microflora of irradiated MAP pork was almost exclusively composed of lactic acid bacteria, predominantly Lactobacillus spp. Modified atmospheres containing either 25 or 50% CO₂, balance N₂, resulted in the best microbial control in irradiated pork held at 4°C, compared to an unirradiated MAP control, and these atmospheres were subsequently used in sensory studies. The atmosphere containing 25% CO₂ 75% N₂ maintained the uncooked colour and odour of irradiated pork chops more effectively than 50% CO₂ 50% N₂. Therefore packaging in a modified atmosphere containing 25% CO₂, balance N₂, followed by irradiation to a dose of 1.75 kGy is recommended to improve the microbiological and sensory quality of pork chops.