EFFECT OF SPLEEN IN RESTRUCTURED BEEF

Boneless beef chucks were converted to restructured beef steaks and formulated with 1% NaCl and 0.25% sodium tripolyphosphate (STP). Experimental treatments included (1) control-frozen, (2) control-5 days storage at 0°C, (3) 1% spleen pulp-frozen and (4) 1% spleen pulp-5 days storage at 0°C. Treatments 2 and 4 were evaluated only after storage for 5 days; whereas, treatments 1 and 3 were studied at 5 and 70 days. Spleen pulp enhanced (P<0.05) color development during frozen storage for a short period but offered no (P>0.05) contribution to color preservation during prolonged storage. Visual color and overall appearance were affected more by storage time and conditions than by the addition of spleen pulp. Spleen pulp had no effect (P>0.05) on product cohesiveness, texture, tenderness and flavor of frozen restructured beef steaks but improved the tenderness of unfrozen samples.     

Multiphoton imaging with a direct‐diode pumped femtosecond Ti:sapphire laser

A direct‐diode pumped Ti:sapphire femtosecond oscillator is used to perform multiphoton imaging for the first time.     

Is Chlorogenic Acid Bitter?

Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.     

The System MgO-MgCl2-H2O at 23°C

Solubilities of MgO in aqueous HC1 solutions at 23°±3°C were measured and combined with analyses of neat magnesium oxychloride cements, cured in sealed containers, to construct an equilibrium phase diagram for the system MgO-MgCl₂-H₂O. Specific gravities and acidities of solutions saturated with MgO and relative humidities of vapor phases over sealed samples were measured and combined with XRD data to define the compositions in equilibrium with two crystalline phases. Studies of relative reaction rates indicated that the 5–1–8 phase crystallizes more rapidly than the 3·1·8 phase and that cements near the 3·1·8 composition react rapidly with atmospheric CO₂ to form the chlorocarbonate phase.     

Manufacturing quality density,control and maintenance

The purpose of this paper is to define conceptually and operationally, a measure of quality density in manufacturing. This is expressed in terms of a manufacturing process propensity to ‘output’ units which are defectives, as a function of the manufactured production output, the manufacturing deterioration process, maintenance, quality control, and generally the risks a manufacturing process is subjugated to. Particularly, we assume that the production process induces ‘shocks’ which lead to poorer manufactured quality, while maintenance efforts are continually being employed to restore the process propensity to produce units of better quality. Quality control is used then to monitor the output quality of units produced. Using a methodology of level crossing in stochastic point processes, the stationary probability distribution of a manufactured output quality is defined. Applications to production quality management, combined quality and maintenance management, as well as quality control are considered. Finally, an exponential shock model is resolved analytically.     

Specific Heat, Thermal Conductivity, Density, and Thermal Diffusivity of Mexican Tortillas Dough

A split-split unit experiment was conducted and analyzed to determine the specific heat, thermal conductivity, density, and thermal diffusivity of Mexican corn-based tortillas dough (MCTD) as a function of processing time, temperature, and moisture content (wb). The data indicated that thermal conductivity and thermal diffusivity were significantly influenced by processing time, and respective components of temperature and moisture content. Specific heat and density varied with levels of moisture content and temperature. Thermal conductivity, specific heat, density, and thermal diffusivity could each be predicted separately by a polynomial equation.     

Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio

Beef spleens were freed of undesirable capsular and internal connective tissue by passage through a Beehive Model AU 4171 deboner fitted with a desinewing head. The resulting product (called mechanically separated spleen or MSS) was recovered at a 79% yield and contained 17.0% protein, 2.9% fat and 762 ppm iron. The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS (2.3) were not significantly different. The PER value for casein (2.5) was significantly higher than that of MSS but not whole spleen.     

QUANTIFICATION OF NICOTINAMIDE HEMOCHROME IN COOKED, UNCURED TURKEY BY REFLECTANCE SPECTROPHOTOMETRY

Nicotinamide hemochrome has been reported as one of the potential pigments involved in the pinking defect of cooked, uncured turkey. Reflectance spectroscopy has been the principle method used to identify this pigment. However, a reliable, easy method to quantify its presence is needed. Cooked turkey samples (containing 0, 0.25, 0.50, 1.0, or 2.0% nicotinamide or 0, 75, or 150 ppm sodium nitrite) were treated with potassium ferricyanide, hydrogen peroxide, sodium dithionite and light (1076 lux; 0 and 2 min). Treated samples were analyzed with a reflectance spectrophotometer in the visible range. Analysis of reflectance wavelength ratios of the nicotinamide pigment and correlations of those values, indicated that the ratio of 537/553 nm best represented the relative quantity of nicotinamide hemochrome (r=0.933) with minimal interference from nitrosylhemochrome (r=0.029).