Effect of post-mortem temperature on beef tenderness

Beef adductor muscles were incubated for 4 h post mortem at 10°C and for 4 h and 6 h post mortem at 30°C, 37°C and 42°C. Half of the muscles were cooked just after incubation and the other half was first stored for two days at 4°C and then cooked. Meat kept for 4 h or 6 h at 42°C and for 6 h at 37°C and cooked at once had a significantly (p<0·05) lower shear force than meat kept for 4 h at 37°C, 4 h at 30°C, 6 h at 30°C or 4 h at 10°C. The respective significant differences were also found when the meat was cooked two days after incubation. Organoleptic evaluation showed that meat incubated for 6 h at 37°C or for 4 h at 42°C was not significantly more tender than other samples. However, meat kept for 6 h at 42°C was more tender (p<0·5) than the other samples. After two days of storage, meat incubated for 6 h at 37°C and for 6 h at 42° was more tender (p<0·05) than meat kept for 6 h at 30°C. It was concluded that high temperature conditioning at 37°C or higher for 6 h (4 h at 42°C) just after slaughter makes meat more tender than conventional cooling systems.     

Musculoskeletal complaints among nurses related to patient handling tasks and psychosocial factors--based on logbook registrations

The aims were to evaluate the inter-method reliability of a registration sheet for patient handling tasks, to study the day-to-day variation of musculoskeletal complaints (MSC) and to examine whether patient handling tasks and psychosocial factors were associated with MSC.Nurses (n = 148) fulfilled logbooks for three consecutive working days followed by a day off. Low back pain (LBP), neck/shoulder pain (NSP), knee pain (KP), psychosocial factors (time pressure, stress, conscience of the quality of work) and patient transfers and care tasks were reported.The logbook was reliable for both transfer and care tasks. The numbers of nurses reporting MSC and the level of pain increased significantly during the three working days (15%-30% and 17%-37%, respectively) and decreased on the day off. Stress and transfer task were associated with LPB and transfer tasks were associated with KP.Our results confirm a relationship between work factors and MSC and indicate that logs could be one way to obtain a better understanding of the complex interaction of various nursing working conditions in relation to MSC.     

仪器仪表技术的新进展

人的生存和进步是靠发现与优化使用自然界的物质与能量。但是要想认识清楚,以便更多、更好地利用存在于客观世界的物质和能量并不简单。针对这个永恒的课题,人类必须不懈地寻找能反映客观世界各种事物及其特征的信息,否则人类就无法有效地生存;而取得信息的效率和利用信息的水平在相当程度上决定了人类认识能力和生存能力,这就是当今许多学者把信息同物质和能量综合在一起,并称之为现代社会的“三大支柱”的原因。作为信息源头的仪器仪表一直是人类认识世界的重要工具,在学科分类上属于“信息获取”的技术范畴,它与信息传输技术和信息处理技…     

浅议小城镇建设中给排水管道工程施工质量管理

文章从管道、管基、安装等角度对小城镇给排水施工质量进行了简介。     

Fault Ride-Through Capability Enhancement of VSC HVDC connected Offshore Wind Power Plants

To achieve active control of the AC voltage magnitude of wind power plant(WPP) collector network and improve the fault ride-through (FRT) capability,an FRT scheme based on feed forward DC voltage contr...     

Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase

Lipoprotein lipase (LPL) activity and free fatty acid levels were studied in freshly milked, uncooled milk from individual Danish Holstein or Jersey cows, or after storage for up to 24 h at either a cooling temperature (4°C) or at the milking temperature (31°C). Upon cooling for up to 24 h, LPL activity increased in the cream phase, whereas the activity in the skim milk was steady, as observed for Jersey cows, or increased, as seen for the Holsteins. Storage at 31°C decreased the LPL activity in both the cream phase and the skim milk phase. The increase in free fatty acid levels was found to depend on LPL activity, incubation temperature, substrate availability, and incubation time. Furthermore, the migration of milk proteins between the skim milk phase and the cream phase upon cooling of milk from Jersey cows or from Danish Holstein cows was studied using proteomic methods involving 2-dimensional gel electrophoresis and mass spectrometry. Proteins associated with the milk fat globules were isolated from all milk fractions and analyzed. Major changes in the distributions of proteins between the skim milk phase and the cream phase were observed after cooling at 4°C for 4 h, where a total of 29 proteins between the 2 breeds was found to change their association with the milk fat globule membrane (MFGM) significantly. Among these, the MFGM proteins adipophilin, fatty acid-binding protein, and lactadherin, as well as the non-MFGM proteins β-casein, lactoferrin, and heat shock protein-71, were identified. Adipophilin, lactadherin, and lactoferrin were quantitatively more associated with the MFGM upon cold storage at 4°C, whereas β-casein, fatty acid-binding protein, and heat shock protein-71 were found to be less associated with the MFGM upon cold storage.     

广州南沙滨海花园小区设计探讨

通过对南沙滨海花园设计的总结，阐述对住宅小区设计的一些认识，希望能起到供类似案例借鉴的作用。     

Competing risks as a multi-state model

This paper deals with the competing risks model as a special case of a multi-state model. The properties of the model are reviewed and contrasted to the so-called latent failure time approach. The relation between the competing risks model and right-censoring is discussed and regression analysis of the cumulative incidence function briefly reviewed. Two real data examples are presented and a guide to the practitioner is given.     

Profibus-PA总线系统结构及其接口模块设计

分析了Profibus-PA的系统结构,讨论了支持Profibus-PA的接口模块设计的合适方案,介绍了变送器的Profibus-PA接口电路设计、SPC4芯片的应用、双口RAM的应用以及对数据存取须注意事项,叙述了Profibus-PA接口的通信过程和相关软件的设计方法。结合本安防爆技术所从事的Profibus-PA总线接口模块设计,为适应本安环境的现场总线传感器、变送器产品的开发提供了一种接口技术和解决方案。