STORAGE OF RETORT POUCH BEEFSTEAK AND BEEF STEW PACKED UNDER FOUR HEADSPACE LEVELS

Changes in specific physico-chemical and sensory attributes as well as acceptability of beefsteak and beef stew Meal-Ready-to-Eat (MRE) components packed under different headspace levels (10, 20, 30 and 40 cm³) and stored at selected temperatures of 4, 27 and 38C (40, 80 and 100F) were evaluated over a six month period. No significant changes in microbial counts, pH, residual oxygen, color, hardness and oxidation occurred in retort-packed beefsteak or beef stew. Unlike beefsteak, beef stew received acceptable scores by consumers during all six months of analysis. Consumers' lack of familiarity with beefsteak may have negatively influenced product acceptability. Beefsteak and beef stew acceptability and specific attributes, particularly moistness and firmness, were detrimentally affected by high storage temperatures. Headspace may be increased to 40 cm³ without significant detrimental effects on product quality and acceptability of beefsteak or beef stew.     

PLACES OF WORSHIP AND NEIGHBORHOOD STABILITY

ABSTRACT: Despite ongoing interest in religious group involvement in community development, only limited research has considered whether the mere existence of a place of worship can be linked to neighborhood well‐being. This exploratory study uses a cross‐sectional design to examine the relationships between the presence of churches in high‐poverty neighborhoods and specific measures of neighborhood stability. One‐way analysis of variance (ANOVA) and geographic information system (GIS) software were employed to compare measures of structural permanence, residential tenure, and property valuation from a sample of two types of church (freestanding and storefront) and non‐church areas or “clusters.” The findings provide limited support for the conclusion that storefront churches, while modest and often regarded as less architecturally significant, may be overlooked contributors to the sort of stable urban space where residential population is preserved and investment maintained.     

开拓中国--西方建筑师在野性东方的经营轶事

当中国的建设正处在一个高峰期的时候．越来越多的西方建筑师来到了中国,以他们特有的方式适应并开拓着中国的建筑市场。     

EXTRUSION PROCESSING OF RICE OR CORN FLOUR WITH MECHANICALLY DEBONED TURKEY1

Rice flour and yellow or white corn flour were combined at 50, 60 and 70% levels with mechanically deboned turkey and extrusion processed at 104C and 121C. The texture of the extrudates was evaluated by Warner-Bratzler shear (WBS), and flour concentration had more effect on the WBS values than flour type; treatments with 70% flour had significantly greater WBS values. Corn flour treatments and low temperature extrusion resulted in greater TBA values. Proximate composition of extrudates confirmed moisture losses during extrusion and that high temperature processing had mixed results on ether-extractable compounds.     

Effect of Proteolytic Bacteria in the Natural Fermentation of Corn to Increase its Nutritive Value

There was no significant difference in % relative nutritive value, lysine or tryptophan levels between natural lactic fermentations of Costa Rican corn meal fermented with tap water of pH 7.2 and 5.3 However, the fermented values were all significantly (P<0.05) higher than nonfermented values. Most of the increase in % relative nutritive value occurred in the first 48 hr. Free essential amino acids increased and the amino acid balance changed during typical fermentations. Proteolytic bacteria decreased after 3 days of the fermentation and declined to a few cells per ml by the 4th day. Proteolysis decreased by the second day of natural lactic fermentation.     

A radar ocean imaging model for small to moderate incidence angles

Based on a first-principles scattering theory applicable to small to moderate incidence angles, a new imaging model for ocean features is proposed. In contrast to the Alpers and Hennings Bragg-based model, the new model incorporates the full ocean wave spectrum, utilizes Hughes' suggested spectral decay rate formula and contains no adjustable parameters. For typical ocean currents, the new model predicts realistic values for L-band cross section modulations and comparable L-band and X-band cross section modulations. These latter results are shown to be due to backscatter from ocean waves that are significantly longer than the Bragg resonant wave. By comparison the Bragg-based imaging model is shown to predict that X-band modulations will be at least one order of magnitude weaker than L-band modulations.     

TOMATO PERICARP TISSUE RESONANCE AND ITS USE IN TEXTURE EVALUATION

The use of resonance properties, measured by dynamic oscillation using a constant stress rheometer, as textural parameters for excised pericarp tissue of tomato ( Lycopersicon esculentum Mill cv Trust) fruit during 21 days of ambient temperature ripening was assessed relative to the large-deformation behavior measured by flat-plate compression. The resonance frequency (f_r) of excised tissue discs decreased significantly (P < 0.05) over the first 9–12 days, and then approached a relatively low and constant value with subsequent ripening. A significant (P < 0.05) increase in associated resonance strain amplitude (y_max) became apparent after the first 9–12 days of tomato fruit ripening. Ripening-associated changes in bioyield and failure strengths, toughness, and apparent elastic and failure deformability moduli derived from flat-plate compression tests were similar to those observed for tissue f_r. Results were consistent with a change in the dominant mode of tissue failure from cell relaxation and rupture to debonding after 9–12 days of fruit ripening. A significant (P < 0.05) semilogarithmic relationship was observed between f_r, but not y_max, and compression parameters, allowing for reasonable prediction of large-deformation behavior on the basis of measurement of only f_r. The results demonstrate that resonance frequency may provide a useful parameter in the evaluation of tomato pericarp tissue texture.     

SELECTION OF A CATION EXCHANGE RESIN TO PRODUCE LACTIC ACID SOLUTIONS FROM WHEY FERMENTATION BROTHS

ABSTRACT

Lactic acid can be made by fermentation from inexpensive cheese whey. The acid is at present fairly costly, however, partly because of the costs of recovery and purification of the acid from the fementation broths. The present study has been undertaken to investigate a process that might reduce these costs. A number of commercial resins have been evaluated as ion exchangers for the production of lactic acid solutions. Amberlite IR-120, a gel strong cationic ion exchanger, was found to be the best resin. The loaded resin was regenerated efficiently. The results suggest that such a process is both technically and economically feasible.