Improved Method for Determination of Salt in Oysters by Direct Titration of Chloride Ion

Determination of salt in oysters by direct titration of the chloride ion, using 0.171N silver nitrate and dichlorofluorescein as an indicator, was compared to the AOAC back titration procedure. The direct titration method was easier to perform and far more rapid than the AOAC procedure and could be done in-plant. No significant differences were observed between the methods; however, the direct titration method was more reproducible at salt concentrations of less than 0.5%. The standard deviations were much greater for the AOAC procedure at low salt concentrations but were similar at higher salt concentrations.     

Estimation of Spoilage Bacterial Load on Meat by Fluorescein Diacetate Hydrolysis or Resazurin Reduction

Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored at 4°C. FDA hydrolysis increased, while RR decreased with increased APC. As bacterial load increased from ca. 10² CFU/cm² to 10⁸ CFU/cm², FDA activity (A₄₉₀) increased from 0.1 to 0.6 units and RR decreased from 22 hr to <1 hr. Linear regression performed between APC and RR, and APC and FDA revealed r-values of 0.94 (P<0.001) and 0.92 (P<0.001), respectively. Results indicated that RR and FDA could be used as rapid methods to estimate spoilage bacterial load in aerobically stored meat.     

Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

Pigment and lipid oxidation was investigated in fresh ground sirloin from control and vitamin E-supplemented (370 I.U./head/day) Holstein steers. Alpha-tocopherol levels were higher (P<0.05) in muscle from supplemented animals than from controls. During 6 days storage at 4°C, metmyoglobin accumulation and lipid oxidation (TBA) were greater (P<0.05) in beef from control versus supplemented animals. TBA value and % metmyoglobin were highly correlated in the control (r = 0.91) and supplemented (r = 0.72) groups. TBA values of cooked sirloin slices subsequently stored for 2 days at 4°C, and for frozen ground sirloin patties stored at -18°C for 1.5 and 3 months, were lower (P<0.05) in beef from supplemented animals than from controls. Meat which contained in excess of ca. 0.3 mg α-tocopherol/100 g tissue displayed the least oxidation of both pigments and lipids.     

CELL LOSS QUALITY OF SERVICE IN AN INTEGRATED TRAFFIC ATM NETWORK

This paper explores and evaluates several aspects of quality of service (QOS) in an integrated traffic ATM network. Specifically, we consider the relationships between service class definitions, usage parameter control (UPC) or policing of customer traffic, network resource allocation mechanisms, and specific network conditions under which realistic QOS limits on cell loss ratio (CLR) can be met. Traffic consists of a mixture of voice, video, image and data divided into two service classes for UPC and network resource allocation. The block oriented network simulator (BONeS) tool is used for performance evaluations. Limitations associated with evaluating very low CLR values (e.g. 10⁻⁸ and 10⁻⁶) via simulation are overcome by a hybrid simulation and extrapolation technique. It is found that these stringent QOS limits on CLR can be met for most traffic with the techniques used here, reasonable backbone trunk loads (75 per cent) and reasonable buffer sizes (200–250 cell buffers per queue). However, meeting similar limits for extremely bursty traffic (such as our image traffic model) would require extra care in network design and operation, including judicious segregation of traffic.     

THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

The color of fresh meat is an extremely important characteristic influencing the consumer's purchase decision. The stability of pigments in meat is highly variable and is governed by a variety of factors. The effects of exogenous factors (i.e., storage and display conditions) have been well researched. The control of these variables currently offers the best means for maximizing meat color stability. Biochemical factors which are inherent to the meat itself have received far less research attention and an understanding of these presents the greatest potential for prolonging color stability in fresh meat.     

Relation Between Melt Treatment and Glass Fiber Strength

The scatter usually seen in strength data for virgin E-glass fibers can be reduced to a very low level by controlling the thermal history of the glass melt from which the fibers are formed. Provided the glass melt is heated substantially above the drawing temperature, strengths of subsequently produced groups of 10 specimens will have a coefficient of variation of ∽1%. Unless glass is prevented from stagnating in the nozzle of the fiber-forming apparatus during a pause in the drawing operation, a secondary effect, associated with the spontaneous creation of defects in the glass in the nozzle, causes fibers produced immediately after such a pause to exhibit low strengths and high scatter.     

Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color

Colorimetric measurements were recorded for sirloin steaks from control and vitamin E-supplemented (370 I.U./animal/day) Holstein steers. Chroma and Hunter ‘a’ values of steaks from the supplemented group were significantly greater (P&0.01) on days 2, 4, 6, and 8 of 4°C storage. Color difference (ΔE) between the two treatment groups increased from days 0 to 6 and decreased between days 6 and 8.     

Citrus Tissue Extracts Affect Juice Cloud Stability

Salt extractable proteins were isolated from hand expressed juice, rag and peel of Valencia oranges. Each tissue extract was divided into dialysis supernatant (DS) and precipitate (DP) (forms during dialysis). DP, DS and DS heated for 2 min at 80°C (HDS) were added to pasteurized, reconstituted frozen concentrated orange juice at 5 U · mL^?1 of pectinmethylesterase. Samples were incubated either at 25°C for 14 days or 4°C for 28 days and periodically sampled to determine the effects of tissue extracts on juice cloud stability. Tissue specific differences were observed for the rate of juice cloud precipitation and among the HDS, DS, and DP fractions of a given tissue. HDS fractions destabilized juice cloud more rapidly than DS or DP at both 25 and 4°C.     

THE IMMINENCY OF DEATH.

WHEN ASKED TO ESTIMATE THEIR CHANCES OF DYING WITHIN THE NEXT YEAR, 684 SS (431 FROM THE GENERAL POPULATION, 253 COLLEGE STUDENTS) GROSSLY OVERESTIMATED RELATIVE TO THEIR ACTUARIAL PROBABILITY. IT APPEARS NORMATIVE FOR STUDENTS TO THINK OF THEIR DEMISE AT LEAST ONCE EVERY 3 OR 4 DAYS. SS WHO THINK MORE FREQUENTLY ABOUT THEIR DEMISE TEND TO HAVE HIGHER ESTIMATES OF THEIR CHANCES OF DYING. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef

Slices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment-oxidizing atmosphere of 1%O₂/99%N₂. Greater (P<0.05) metmyoglobin formation occurred with increased storage time and the gluteus medius was less (P<0.05) color-stable than longissimus. Following storage in the low-O₂ atmosphere, muscle slices were held 24 hr under aerobic conditions to allow pigment reduction. Absolute pigment reduction was greater (P<0.05) in slices stored 72 and 96 hr than in those stored 24 and 48 hr. Relative reduction was maximal at 72 hr. Differences in color stability between longissimus and gluteus medius muscles do not appear to be due to aerobic pigment reduction.