Scanning calorimetric studies on offal protein isolates

Differential scanning calorimetry was performed on protein isolated from bovine lung and rumen. Isolates defatted with solvents of increasing polarities (petroleum ether, carbontetrachloride, chloroform, dichloromethane, isopropanol, ethanol and methanol) presented very similar phase transitions. The thermograms of the original, non-defatted rumen isolates exhibited phase transitions which recovered completely after incubation at 303-313 K. This reversible effect was not noticed after petroleum ether extraction. Mixture and incubation at 313 K of the defatted proteins and the extracted fat fraction failed in reproducing the reversibility observed.     

Variations in the levels of 3-methyl-l-histidine of the myosins within the bovine carcass

The 3-methyl-l-histidine levels were determined in the whole muscles from cheek, flank, round, neck and loin regions of the bovine carcass and in the corresponding myosins prepared from them. Titres were similar between the muscles in the latter three locations, but very low in cheek muscle. This finding was reflected by a very low titre for the myosin prepared from this source.     

Quantifying identifier quality: an analysis of trends

Identifiers, which represent the defined concepts in a program, account for, by some measures, almost three quarters of source code. The makeup of identifiers plays a key role in how well they communicate these defined concepts. An empirical study of identifier quality based on almost 50 million lines of code, covering thirty years, four programming languages, and both open and proprietary source is presented. For the purposes of the study, identifier quality is conservatively defined as the possibility of constructing the identifier out of dictionary words or known abbreviations. Four hypotheses related to identifier quality are considered using linear mixed effect regression models. For example, the first hypothesis is that modern programs include higher quality identifiers than older ones. In this case, the results show that better programming practices are producing higher quality identifies. Results also confirm some commonly held beliefs, such as proprietary code having more acronyms than open source code.

Note on the effect of ageing on the neutral salt and acid soluble collagen from the intramuscular connective tissue of various species

The neutral salt soluble (NSSC) and acid soluble collagens (ASC) from the intramuscular connective tissue of various species were extracted, purified and studied by optical rotatory dispersion, viscosity and polyacrylamide gel electrophoresis. No significant changes in the quantity of such soluble fractions, in the optical rotatory dispersion or in viscosity of the purified samples were observed during two weeks storage at 1 °C. Electrophoretical analysis suggested a decrease in the relative concentration of the α chains of the ASC. It was concluded that if there are changes in the NSSC or ASC of muscle during ageing these are not detected by the techniques employed.     

Reactivity of glycerol in intermediate moisture meats

Non-enzymic browning (NEB) reactions between glycerol and some of the amino acids present in meat have been observed at 38 and 65°C; l-lysine is the most reactive of the amino acids studied and l-cysteine and l-arginine the least. These NEB reactions also occur between glycerol and proteins (gelatin and casein). The reactions are not unique to glycerol as other polyhydric alcohols also form brown pigments with lysine. On prolonged air storage at 65°C glycerol itself undergoes mild oxidation, ultimately yielding a brown solution.     

Improved methodology for the electrophoretic determination of horse meat in heated foodstuffs

Using linear gradient polyacrylamide gel electrophoresis to separate constituent proteins, horse meat could be clearly distinguished from beef even after heating for 20 min at up to 120°C.