ENZYMIC LIPID PEROXIDATION IN BEEF MUSCLE MICROSOMES AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM MUSCLE EXCISION TIME

Left sides of 10 beef carcasses were electrically stimulated at I h postmortem; right sides were not stimulated. Longissimus dorsi (LD) and trapezius (TP) muscles were removed from stimulated and nonstimulated sides after 1.5 and 24 h of chilling (0–2°C). Microsomal lipid peroxidizing activity (the amount of malonalde-hyde produced per mg of microsomal protein) was not affected by electrical stimulation, was higher for muscles removed after 24 h chilling than for those removed after 1.5 h chilling, and was higher for TP than for LD muscles. Differences observed in lipid peroxidizing activity could not be explained readily by microsomal fatty acid compositions.     

简约 专注 丰富 均衡——Arcam DivA AVP700环绕声前级放大器与DivA P1000七声道后级放大器

来自英国的Arcam（雅骏）一个以生产高性价比影音产品而闻名欧美的品牌，它一直专注于为广大Hi-Fi及AV爱好者生产出而高品质的影音器材，同时，它也是《What Hi Fi？》BEST BUY榜和欧洲影音器材销量排行榜的常客，久闻其名．今天笔者有幸接触到这一款来源于极品FMJ系列，装备了先进影音数码及模拟技术的Arcam AV分体式功效——DiVA AVP700环绕声前级放大器及DiVA P1000七声道后级放大器，怀着激动的心情，我们开始了这段不同凡响的影音之旅。     

EFFECT OF AQUEOUS CHLORINE (600 PPM) ON THE PROTEIN AND THE LIPID FRACTIONS OF GROUND BEEF

Ground beef was exposed to aqueous chlorine (600 ppm) for 15 min. to determine whether such exposure might result in the incorporation of organic chlorine into fatty acids or amino acids. Gas liquid chromatography using flame ionization detection (FID) and electron capture detection (ECD) were utilized to evaluate the phospholipid and free fatty acid-glyceride fractions of the ground beef samples. Analysis by FID suggested that the percentage composition of linoleic, linolenic and arachidonic acids was lower in the phospholipid fraction of the meat samples treated with chlorine. This can be seen by a reduction in peaks for these fatty acids with a concomitant increase in percentage of compounds with a retention time similar to oleic acid. The difference, however, when compared to the control was not significant. The ECD analysis of the free fatty acid-glyceride fraction indicated formation of chlorinated compounds. The total chlorine content of the treated protein fraction increased as a result of the treatment; but, as reported by others, we are not certain whether the chloride was present as organic chloride or as an inorganic salt. These findings are of importance to the continued use of chlorine as a sanitizer in meat plants because it describes methodology for detecting chloride residues in lipid and protein fractions and indicates that some lipids and possibly some amino acids do react with chlorine.     

Development of a Rat Model to Test the Nutritional Equivalency of Traditional vs Fabricated Foods: Cheddar Cheese vs Fabricated Cheddar Cheese

Based on the Food & Drug Administration's proposed 1978 standards for “nutritional equivalency,” we have developed a biological assay designed to test the “nutritional equivalency” of traditional vs fabricated foods using cheddar cheese and fabricated cheddar cheese as examples. Diets were formulated that lacked the FDA proposed vitamin and mineral requirements (riboflavin, vitamins B-12 and A, calcium, phosphorus, zinc) for cheese substitutes. By adding traditional or fabricated cheddar cheese to such diets, we were able to compare the overall presence and bioavailability of the vitamins/minerals required for nutritional equivalency. Throughout the 28 day test, the fabricated cheddar cheese did not support the growth of male Sprague-Dawley rats as well as cheddar cheese did.     

Inhibition of Bacterial Growth by Two Chlorine Sources in a Model System

The bactericidal effectiveness of two sources of aqueous chlorine, hypochlorous acid and chlorine dioxide, against 18 pure and two mixed cultures of spoilage and potentially pathogenic bacteria normally associated with meat and poultry products was evaluated. Hypochlorous acid was significantly more effective than chlorine dioxide against Gram-negative bacteria. Chlorine dioxide was more effective against Gram-positive than Gram-negative bacteria. The type and concentration of chlorine compound used and the type of microorganisms present determine the effectiveness of aqueous chlorine treatments.     

简约专注丰富均衡--Arcam DivA AVP700环绕声前级放大器与DivA P1000七声道后级放大器测评

来自英国的Arcam(雅骏)——一个以生产高性价比影音产品而闻名欧美的品牌,它一直专注于为广大Hi-Fi及AV爱好者生产出而高品质的影音器材．同时,它也是《What Hi Fi?》BEST BUY榜和欧洲影音器材销量排行榜的常客。久闻其名,今天笔者有幸接触到这一款来源于极品FMJ系列,装备了先进影音数码及模拟技术的Arcam AV分体式功放——DiVA AVP700环绕声前级放大器及DiVA P1000七声道后级放大器,怀着激动的心情,我们开始了这段不同凡响的影音之旅。导读：为了让读者能在短时间内体会到这款分体式功放的特性,笔者从它的外观、硬件设计、功能及音色四大部分进行了剖析,通过仔细的观摩、对比和试听,最终将它的特性浓缩为以下这四个词语：简约、专注、丰富、均衡。     

"高清"不再是梦想--FEEL X3620多媒体中心试用

目前国内已经开始流行高清电视、液晶显示器、等离子显示器、大画面投影机等显示设备,但最大的问题是没有高清晰度的节目源,而日系可以输出1080i格式信号的DVD机都要人民币万元左右,并且还不是纯数字高清信号的节目源。现在FEEL X3620多媒体中心的出现就很好地解决了这个尴尬的问题,为用户提供了一个廉价的高清晰节目源的可行方案。