Post-mortem metmyoglobin reduction in fresh venison

The accumulation of metmyoglobin (MetMb) at the surface of meat during storage contributes significantly to its discolouration. Under appropriate conditions it may be possible to utilise residual meat MetMb reducing activity to maintain fresh colour. Venison meat colour stability is poorer compared with other species. Hence, we evaluated the capacity of completely discoloured venison (n=12 animals) to reduce MetMb under anaerobic conditions in order to decipher more clearly the role MetMb reducing activity may play. The reducing capacity of venison (1 day, 3, and 6 weeks post-mortem), electrical stimulation, surface location (top and bottom) and rigor temperature (15 and 35°C) on MetMb were evaluated. Surface MetMb decreased (P<0.001) during storage while deoxymyoglobin increased (P<0.001) demonstrating MetMb reduction. Metmyoglobin reduction was greater (P<0.001) in venison which entered rigor at 15°C, the reduction at the bottom surface of the steaks was greater (P<0.001) compared with the top surface, and electrical stimulation had no affect (P>0.05). These data demonstrate that metmyoglobin reducing activity occurs anaerobically in completely discoloured venison following storage display. The practical application for this finding needs to be determined.     

Small heat shock proteins and their role in meat tenderness: A review

The eating quality of meat is a result of complex interactions between the biological traits and biochemical processes during the conversion of muscle to meat. It was hypothesised that muscles inevitably engage towards apoptotic cell death due to the termination of oxygen and nutrient supply to the muscle following exsanguination. Thus, factors that regulate the process of apoptotic cell death of muscle cells are believed to ultimately influence meat quality. Proteomic studies have associated the regulation of small heat shock proteins (sHSPs) with various meat quality attributes including tenderness, colour, juiciness and flavour. Due to the anti-apoptotic and chaperone functions of sHSPs, they are proposed to be involved with the eating quality of meat. In this review, we discuss the possible chaperone and anti-apoptotic role of sHSPs during the conversion of muscle to meat and consider the repercussions of this on the development of meat tenderness.     

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

This study investigated the effect of ultimate pH (pH_u) in beef on the degradation of large structural proteins during refrigerated storage using SDS-PAGE. M. longissimus dorsi from bull carcasses were selected and classified into three groups: low pH_u (≤ 5.79), intermediate pH_u (5.80–6.19) and high pH_u (≥ 6.2) muscles. Samples were then stored at − 1.5 °C for 1, 2, 7, 14, 21 and 28 days. Meat tenderness was measured at each aging time. Depending on meat pH_u, different protein patterns and degradation rates of structural proteins were found. Rapid changes of large structural proteins took place within 48 h post mortem. Besides titin and nebulin, degradation of filamin was clearly revealed. Two more large protein bands corresponding to myosin family members also exhibited fast decline with storage time. It suggested that the fast degradation of these proteins is a key factor in the improvement of meat tenderness.     

Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef

The effects of freezing rates and subsequent storage temperatures on the functional properties of meat were assessed. In the first trial, 24 Semitendinosus muscles were allocated to four freezing treatments to determine the effect of freezing rate alone (no frozen storage) on the functional properties of thawed muscle proteins. In the second trial, the effect of freezing rate, storage temperature and time were determined: 24 semimembranosus muscles were assigned to 30 treatment combinations using an incomplete factorial design with two freezing rates × three storage temperatures × five storage times. All samples individually sealed in water impermeable bags were thawed in water at 10?°C and then analysed. The rate of freezing alone in both trials and for both muscles had no effect on protein solubility; sulphydryl content; surface hydrophobicity; emulsion activity index or meat colour. Slowly frozen semimembranosus had more drip than fast frozen muscles. Semimembranosus muscle sarcoplasmic protein solubility increased and myofibrillar protein solubility decreased with storage temperature below -18?°C. Storage temperature did not affect the other attributes measured. Functional properties were mainly affected by storage time and the interaction between storage time and freezing rate. It is concluded that the current practice of blast freezing and storage at -18 to 20?°C is sufficient to maintain the quality of manufacturing beef.     

Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins

In the first trial, m. semitendinosus and m. biceps femoris were held at 0, 10 and 35?°C until they entered rigor, and in the second trial, minced m. semitendinosus was washed in water for 15, 30, 45 or 60 min. The samples from both the trials were then used to make a finely comminuted sausage batter. Soluble sarcoplasmic protein (SSP) levels decreased with increasing rigor temperature (P < 0.05) or washing (P < 0.01). Cooked batter shear stress was not affected by SSP level, but batter shear strain decreased with the decreasing SSP level associated with an increasing rigor temperature (P < 0.05) or washing (P < 0.01). Reducing the SSP content lowered the cook yield (P < 0.05) and emulsion stability (P < 0.01) of the batter from the washed samples compared to that of controls. The results suggest that sarcoplasmic proteins are important in determining the strain values (cohesiveness) of cooked sausage batter.     

Effects of mixing protocols on impact modified poly(lactic acid) layered silicate nanocomposites

Poly(lactic acid)/2 wt % organomodified montmorillonite (PLA/OMMT) was toughened by an ethylene‐methyl acrylate‐glycidyl methacrylate (E‐MA‐GMA) rubber. The ternary nanocomposites were prepared by melt compounding in a twin screw extruder using four different addition protocols of the components of the nanocomposite and varying the rubber content in the range of 5–20 wt %. It was found that both clay dispersion and morphology were influenced by the blending method as detected by X‐ray diffraction (XRD) and observed by TEM and scanning electron microscopy (SEM). The XRD results, which were also confirmed by TEM observations, demonstrated that the OMMT dispersed better in PLA than in E‐MA‐GMA. All formulations exhibited intercalated/partially exfoliated structure with the best clay dispersion achieved when the clay was first mixed with PLA before the rubber was added. According to SEM, the blends were immiscible and exhibited fine dispersion of the rubber in the PLA with differences in the mean particle sizes that depended on the addition order. Balanced stiffness‐toughness was observed at 10 wt % rubber content in the compounds without significant sacrifice of the strength. High impact toughness was attained when PLA was first mixed with the clay before the rubber was added, and the highest tensile toughness was obtained when PLA was first compounded with the rubber, and then clay was incorporated into the mixture. Thermal characterization by DSC confirmed the immiscibility of the blends, but in general, the thermal parameters and the degree of crystallinity of the PLA were not affected by the preparation procedure. Both the clay and the rubber decreased the crystallization temperature of the PLA by acting as nucleating agents. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41518.     

A model for two-phase turbulent mixing in a jet bubble column

Mixing behavior of the two phase air-water turbulent flow in a jet bubble column is examined. The time evolution of the mixing behavior of a liquid tracer in a turbulent air-water flow within a jet bubble column is predicted using a model based on the fundamental governing equations of fluid motion. The predictions of the model are compared with experimental measurements. Measured residence time distributions (RTD) of the liquid tracer within the cone agree well with the predicted values given by the model. For the range of parameters considered in the study, lack of radial mixing and large axial mixing are evident within the cone of the jet bubble column. Use of fundamental mathematical models for the study of hydrodynamics in a two-phase conventional bubble column has been reported earlier (Torvik, 1990; Jakobsen et al., 1993). The present paper extends the use of such models to predict the mixing characteristics in a jet bubble column.     

MODELING OF INTERFACIAL TRANSPORT PROCESSES IN A DIRECT-CONTACT CONDENSER FOR METAL RECOVERY

A three-dimensional computational fluid dynamic model has been developed to investigate the efficiency of a direct-contact metal recovery condenser as a function of the operating conditions ( droplet diameters, droplet injection rate) and overall condenser dimensions. The Eulerian-Lagrangian approach is used to model the condenser, where liquid zinc droplets are injected into a zinc vapor laden gas stream so that zinc vapor can directly condense on the droplets. The results show that there exists an optimum droplet injection rate that maximizes condenser efficiency     

NUMERICAL SIMULATION OF GAS FLOW AND MIXING IN A MICROCHANNEL USING THE DIRECT SIMULATION MONTE CARLO METHOD

The direct simulation Monte Carlo (DSMC) method was employed to investigate gas flow and mixing in a microchannel at near-atmospheric pressure conditions. Simulations for pressure-driven flows were first carried out for a single-component gas flow in a microchannel. Mixing of two parallel gas streams (H 2 and O 2 ), separated by a splitter plate and then entering a microchannel, was considered. The effects of the inlet velocities, the inlet-outlet pressure difference, and the pressure ratio of the incoming streams (H 2 and O 2 ) on the mixing behavior were considered. The effect of the "accommodation coefficient" of the solid wall of the microchannel on the mixing behavior was also examined. The simulation results indicate that mixing decreases with the increase of inlet-outlet pressure difference. When the two streams enter the microchannel with different inlet pressures, mixing is found to decrease with the increase of the pressure ratio. The mixing process is found to be much slower for nearly specularly reflected walls compared to the mixing in a microchannel with completely diffuse walls.