Biology and integrated pest management of Tyrophagus putrescentiae (Schrank) infesting dry cured hams

The biology and physiology of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae), also known as the ham, cheese or mold mite, is reviewed along with methods that have been evaluated for managing and controlling this pest. This review was conducted because the ham mite is an important target pest of the dry cured ham industry. Methyl bromide has been historically used to control mite infestations, but is now banned or being phased out of use in most countries because it is an ozone-depleting substance. Only commercially available stockpiles and quarantine and pre-shipment methyl bromide are available for use in countries that require such action. This review compares the effectiveness and feasibility of recently investigated methods to control mite infestations on dry cured ham and to discuss integrated pest management plans for ham mites. The review also proposes methods for conducting a prevention and monitoring-based integrated pest management program that relies on definitive mitigation such as fumigation only when mite numbers exceed a critical action threshold.     

Effect of plant polyphenols and ascorbic acid on lipid oxidation,residual nitrite and N‐nitrosamines formation in dry‐cured sausage

The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (a_w), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, a_w, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages.     

Modified atmosphere packaging of fresh meats–sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

In the past decade, a major transition evolved in the Dutch fresh meat industry with ramifications for the entire meat business. In 1995, more than 95% of all fresh meat products for consumers were either sold loose or packed in the traditional way, i.e. on a white styrofoam tray with stretch wrap. Almost a decade later, about half of the meat industry has adapted the modified atmosphere packaging (MAP) technology. Strikingly, the first trials with this technology had already been conducted in The Netherlands in 1964, but it took four decades for the technology to conquer the Dutch meat industry. This paper argued that the partial adaptation of MAP diminished the product losses in fresh meat sales and hence the environmental impact of meat production and consumption. Copyright © 2007 John Wiley & Sons, Ltd.     

酶联免疫法检测猪肉中的司帕沙星

为了建立一种检测猪肉中司帕沙星(SPFX)残留的方法,并且在检测时具有特异性高,背景低和无需样品预处理的特点.该研究制备了间接竞争性酶联免疫吸附剂和特异性抗司帕沙星单克隆抗体.结果表明,该抗体与氟甲喹(11.99％)、氟罗沙星(11.14％)、恩诺沙星(4.60％)、环丙沙星(0.31％)几乎没有交叉反应.该方法测定了...     

海上风力发电机塔筒用湿固化富锌底漆的研制

采用环氧改性湿固化聚氨酯树脂为基体树脂,鳞片状锌粉为防锈颜料,有机膨润土SD-2为防沉剂,研制了一种单组分湿固化富锌底漆。该涂料施工方便,且对底材表面处理要求低,与传统的富锌底漆相比,防腐性能更优,适用于高防腐要求的海上风力发电机塔筒。     

不同移栽苗对大田烤烟生长发育的影响

通过盆栽试验研究了不同移栽苗对大田期 (移栽 -现蕾 )烟株生长发育的影响。结果表明 :不同移栽苗大田期各阶段的根、茎、叶生长势不尽相同 ,总的趋势是 :前期 ,营养袋苗 >托盘苗 >漂浮苗 ;后期 ,托盘苗 >漂浮苗 >营养袋苗。现蕾时营养袋苗和托盘苗差异不明显 ,而漂浮苗生长发育明显滞后     

Physical measures of sensory texture in thawed sea scallop meat

An instrumental method of texture measurement for scallop (Placopecten magellanicus) meats after frozen storage has been developed to replace the sensory method. Non-destructive and destructive compressive forces at 50 and 80% deformation respectively and shear peak force gave significant correlation coefficients of 0.89, 0.78 and 0.82 respectively with sensory evaluation of the cooked meats. The coefficient of variation associated with the compression method was smaller, however, than with the shear method.