Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 10⁴Pa during ripening. The constants derived from Peleg's model, k₁ and k₂, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10⁴Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d⁻¹) than in the central zone (0.0368 d⁻¹). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.     

Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance (LF-NMR) relaxometry were combined to characterize microstructural changes and water distribution in fresh and cooked pork during an aging period of 14 days. At day 1 (24 h postmortem) a few muscle fibres, which appear swollen, were observed in both fresh and cooked meat. An identical microstructure was still apparent after 14 days, however, the number of muscle fibres showing distinguished characteristics was found to increase throughout the aging period. Hence, it was apparent that during aging the individual fibres swell and disintegrate at different rates. Development in water-holding capacity (WHC) was followed during the aging period using gravimetric methods, and an increase in the WHC in the fresh meat was observed, which resembled the amount of extramyofibrillar water measured by NMR relaxometry (T₂₂ population). This was consistent with the CLSM images, as a substantial increase in the number of myofibrils that appeared swollen, capable of holding more water, was observed during aging. In the cooked meat the width of the T_21c population, reflecting the myofibrillar water in the cooked meat, was seen to decrease during the entire storage period, which corresponds to the development of a more homogeneous structure. In the CLSM data a continuous degradation during the storage period was observed, which could resemble a shift to a more homogeneous structure. Comparison of CLSM of transverse sections of fresh and cooked pork revealed a pronounced shrinkage of muscle fibres upon cooking. This resulted in large gaps between the cooked muscle fibres, which also was visible as shrinkage at the level of the individual myofibrils. This pattern was also reflected in the NMR relaxation data. The cooking-induced shrinkage of the myofibrils occurred concomitantly with a decrease in the amount of intermyofibrillar water within the individual fibre and an increase in the larger extramyofibrillar spaces between fibres, i.e. water is expelled from the myofibrillar matrix upon cooking. Accordingly, the present study demonstrated that the use of CLSM together with NMR relaxometry can provide further information on the relationship between structural characteristics of meat and resultant water distribution.     

适用于不同电价机制的统一机组组合算法

现有电力市场中存在两种结算电价机制：按机组报价结算(一机一价)和按市场出清价格结算(统一电价)。不同市场之间的结算方式也有所不同,例如,双边交易中采用一机一价结算方式,而实时市场中采用边际电价结算方式。不同结算电价机制下,机组组合的目标函数不同,传统机组组合方法必须根据电价机制的不同进行调整。通过研究发现,两种结算方式下机组组合问题的最优条件具有类似的数学表达形式。基于这一统一的最优条件表达形式,提出了一种新的机组组合算法。与传统拉格朗日松弛法相比,新算法能够有效地求解两种电价机制下的机组组合问题。     

线密度和组织结构对牛仔面料保型性的影响

针对牛仔服装在穿着时受到外力、环境等因素影响易变形走样的问题,通过分析5种全棉面料的松弛曲线图,研究纱线线密度和面料组织结构对牛仔面料保型性的影响。这5种面料的纱线线密度、经向密度、纬向密度和组织结构呈现出一定的规律。通过分析它们的松弛曲线图得出：牛仔面料所用的纱线线密度和组织结构对牛仔面料的保型性有较大影响,即当面料在其它规格相同的情况下,纱线线密度低的牛仔面料其保型性好于纱线线密度高的面料,组织为3/1的牛仔面料的保型性能好于组织为2/1的牛仔面料。     

猪鞋面革应力松弛时间谱的研究(Ⅱ)——二阶近似法研究猪鞋面革应力松弛谱的形态

研究了利用Maxwell模型和Schwarzl二阶近似法求得的猪鞋面革应力松弛时间谱图的形态,并利用试验数据检验了其应力松弛时间谱的精确程度。通过检验发现:得到的应力松弛谱有较高的精确性,证明此松弛时间谱能够较准确地描绘猪鞋面革的应力松弛行为。     

Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory study

The effects of pre-rigor excision, which results in a fast post-mortem chilling; pelvic suspension, which results in a muscular stretching; control treatment of m. longissimus dorsi on water distribution measured by (1)H NMR relaxometry and on sensory properties were investigated in two sub-studies including a total of 16 pigs. Determination of sarcomere length revealed significant effects of the treatments on the degree of contraction, as pre-rigor excision and pelvic suspension resulted in shorter and longer sarcomere length, respectively. In addition, an effect of treatment on pH measured at 24h post-mortem was found, as pre-rigor excision was associated with a higher ultimate pH. NMR measurements revealed that water distribution in the meat was affected to a minor degree by the various treatments. However, an interaction between treatment and ageing period was observed, as the data demonstrated an effect of pre-rigor excision on water distribution in the cooked samples when meat was only aged for 2 days, but this effect was eliminated when meat was aged for 5 days. The effect of pre-rigor excision on water distribution in cooked meat after 2 days of ageing is suggested to reflect structural constraints in the meat that are eliminated during ageing. Sensory analyses demonstrated strong interactions between treatment and position on the muscle and between treatment and ageing period. However, in general pre-rigor-excised meat was sensed as significantly juicier compared with the other two treatments. Accordingly, the study demonstrates that under the present conditions the ultimate pH is more important for juiciness than the sarcomere length.     

Instrumental evaluation of defective texture in dry-cured hams

In the first experiment, the effect of the stress relaxation time on texture evaluation of biceps femoris (BF) muscle from dry-cured hams was studied. The specimens were compressed to 25% of their original height and the crosshead speed was 5mm/s. The force decay versus time was recorded and Peleg's model was fitted with different relaxation times. Whatever relaxation time was used, Peleg's model did not describe simultaneously the initial fall of force and the asymptotic tendency of force decay correctly. The initial force and force decay at 2s and at 90s are proposed to assess texture in dry-cured ham. In the second experiment, stress relaxation (SR) and texture profile analysis (TPA) tests were performed on BF and semimembranosus (SM) muscles of 10 hams with abnormal softness and 10 hams with normal texture, at different assay conditions: sample temperature (4°C or 20°C); compression crosshead speed (1mm/s or 10mm/s). The instrumental texture test and the assay conditions that detected defective textures better depended on the muscle considered: for BF muscle the SR test at 4°C and at 1mm/s and for SM muscle the TPA test at 10mm/s at both 4°C or 20°C.     

煤巷卸压槽及其防突作用机理的初步研究

本文应用弹塑性力学、相似理论、岩体力学等知识，探讨了煤巷卸压槽的防突作用机理；并进行了实验室的模拟试验，得出了煤巷卸压槽开挖后煤体周围应力分布状态。研究表明：煤巷卸压槽能够防止煤和瓦斯突出的必要条件在于卸压槽开掘后应能形成较大范围的卸压区。