Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking

The survival of Listeria monocytogenes was evaluated on 15 ready-to-eat meat products made using drying, fermentation, and/or smoking. The products were obtained from six processors and included summer sausage, smoked cured beef, beef jerky, snack stick, and pork rind and crackling products. The water activity of the products ranged from 0.27 (pork rinds and cracklings) to 0.98 (smoked cured beef slices). Products were inoculated with a five-strain cocktail of L. monocytogenes, repackaged under either vacuum or air, and then stored either at room temperature (21degrees C) or under refrigeration (5 degrees C) for 4 to 11 weeks. Numbers of L. monocytogenes fell for all products during storage, ranging from a decrease of 0.8 log CFU on smoked cured beef slices during 11 weeks under vacuum at 5 degrees C to a decrease of 3.3 log CFU on a pork rind product stored 5 weeks under air at 21degrees C. All of the products tested could be produced under alternative 2 of the U.S. Department of Agriculture regulations mandating control of L. monocytogenes on ready-to-eat meat and poultry products. For many of the products, 1 week of postprocessing storage prior to shipment would act as an effective postlethality treatment and would allow processors to operate under alternative I of these regulations.     

基本几何形与建筑的意义——博塔与西方建筑中的象征性几何学传统

通过大胆的基本的几何形式来传达建筑的意义是博塔建筑创作的一大特点本文分析这种特点与西方建筑中象征性几何学传统的联系除博塔外文中涉及的建筑师或理论家还包括17世纪的瓜里尼18至19世纪的布列与勒杜以及20世纪的路易康与卡罗斯卡帕     

Modelling diatom growth in turbulent waters

Algal models used as tools in the management of algal blooms may be inaccurate because representation of mixing processes is often oversimplified. A testable 3-D algal model for prediction of algal growth in turbulent surface waters was developed based on the Eulerian water quality model, HYDRO-3D. Out-door mesocosm experiments on the growth of the diatom Skeletonema costatum showed no evidence that diatom growth is significantly affected by light/dark fluctuations brought about by turbulent mixing, and no direct effects of turbulence on phytoplankton physiology were required in the algal model. The algal model was successfully calibrated and validated against mesocosm data and field data from Poplar Dock, London Docklands. Application of the model gave credible results for the hypothetical growth of S. costatum in Poplar Dock under a wide range of wind speeds and surface irradiances. However, differences between the results of a full 3-D simulation and a simplified 1-D representation of Poplar Dock were minimal, and no clear conclusions could be drawn on the superiority of 3-D models over 1-D models for simulation of complex flows in natural water bodies.     

The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding,using chorleywood bread process doughs containing a ‘model fat’

When a fresh flour dough containing a model fat prepared from pure saturated and unsaturated triglycerides was supplemented with pure oleic or linoleic acids in amounts sufficient to raise the level of unesterified fatty acids to that obtained with a flour badly deteriorated by age, the acids were equally detrimental to loaf volume. Margaric acid added at the same level was not deleterious. Lipid binding studies showed that both unsaturated fatty acids behaved similarly during doughmixing, not only becoming largely ‘bound’ themselves, but also causing increased binding of glyceryl trioleate and flour lipids. Conversely, margaric acid remained largely ‘free’ and did not affect the binding of other dough lipid constituents.