Proximate Analysis of Cooked Chuck and Round Roasts from Two Beef Breed-Types on Two Feeding Regimes

Cooked roast samples from two beef breed-types and from two feeding regimes were assayed for proximate composition. Three muscle roasts from the round primal cut (semimembranosus, SM; semitendinosus, ST; biceps femoris, BF) were similar to each other in composition. Roasts from chuck primal cut (shoulder clod roasts) differed considerably in composition from round roasts: clod roasts were higher in fat and lower in moisture, protein and ash. Breed-type had minimal effect on proximate composition, but feeding regime did significantly affect composition. Beef fed a higher energy regime produced roasted meat which was higher in fat and lower in moisture content.     

Studies of Desmin and α-Actinin Degradation in Bovine Semitendinosus Muscle

The degradation of desmin and α-actinin was studied in post-mortem bovine semitendinosus muscle. Using a desmin-specific monoclonal antibody, SDS-PAGE, and immunoblotting we show that desmin is easily degraded at 4°C during the aging process. Within 96 hr, fragments of degraded desmin are detected with our antibody probe. Further storage at 4°C results in an increase of proteolytic fragments and concomitant loss of intact desmin. By 3 wk post-mortem, little un-degraded desmin remains in the muscle. In contrast, α-actinin was degraded slowly at 4°C. Proteolytic fragments of α-actinin were not detectable with anti-α-actinin polyclonal antisera until the second week of incubation at 4°C. However, the degradation of α-actinin was accelerated when meat was incubated at 25°C or at 37°C.     

Mental representations of spatial language

Previous studies have provided evidence of multi-level mental representations of language-conveyed spatial (scenic) information. However, the available evidence is largely inconclusive with regard to the structure of these mental representations. A laboratory experiment assesses computer-assisted problem-solving performance abilities when language-conveyed representations of spatial information are matched with the language perspective of the task and with individual cognitive skills. Our findings largely validate this paradigm of “cognitive fit” that has been applied in non-language computer display domains, and the results suggest language-fostered “perspective-bias” in the formation and use of mental representations of spatial (scenic) information.     

Sensory Properties of Rib and Round Muscle Roasts from Two Beef Breed-Types on Two Feeding Regimes

Roasts from the rib and three round muscles obtained from Angus and Simmental Angus (SA) steers on two feeding regimes, high concentrate (HC) and pasture followed by short term HC, were roasted to an internal temperature of 65–68°C. Time of roasting, cooking losses, shear values, and pressed juice were determined. A trained sensory panel evaluated flavor, tenderness, juiciness, and overall acceptability. Sensory panelists scored flavor acceptability higher in SA roasts (P < 0.05) than in roasts from Angus steers. Flavor acceptability, overall acceptability, and tenderness were found to be higher in round muscle roasts from the HC feeding regime (P < 0.05) than in round roasts from the cattle fed pasture followed by short term HC.     

EFFECTS OF ANTI-LMM ANTIBODIES ON THE SOLUBILITY OF CHICKEN SKELETAL MUSCLE MYOSIN

Monoclonal antibody Fab fragments which bind epitopes in the rod domain of skeletal muscle myosin had specific effects on the solubility properties of chicken muscle myosin in vitro. Two antibodies (NA4 and 5C3), which bind at the C-terminal portion of the rod domain caused myosin to remain soluble and monomeric in 0.1 M KCl, pH 7.2, conditions in which myosin normally aggregates into filamentous structures. Other antibodies (EB165 and AB8), which bind in the middle of the rod did not alter either myosin solubility or the morphology of the myosin assemblies formed. These results demonstrate the importance of the C-terminus of the myosin rod as a domain involved in regulating myosin interactions and solubility.     

PRESENTATION OF SELF IN MENTAL ILLNESS.

PROPOSES A MODEL OF PSYCHOPATHOLOGY IN WHICH THE MOTIVATION FOR CREATING A SICK INCOMPETENT VS. A HEALTHY COMPETENT IMPRESSION ON OTHERS IS THE CENTRAL ELEMENT. 247 MENTAL PATIENTS, OF WHOM 166 WERE SCHIZOPHRENIC, WERE TESTED FROM 4 BUILDINGS IN 3 HOSPITALS ON SEVERAL PERSONALITY, ATTITUDE, AND BACKGROUND VARIABLES. SS WERE CLASSIFIED AS HEALTHY OR SICK PRESENTERS ON THE BASIS OF AMOUNT OF PSYCHOPATHOLOGY THEY ATTRIBUTED TO THEMSELVES. THIS CLASSIFICATION WAS VALIDATED AS NURSES' JUDGMENTS, AND PERSONALITY AND ATTITUDE VARIABLES CONSISTENTLY AND SIGNIFICANTLY DIFFERENTIATED THE GROUPS ACROSS DIAGNOSES, BUILDING ATMOSPHERES, AND WARD CHARACTERISTICS. LIFE SITUATION FACTORS AND SEVERAL COMMONLY USED BACKGROUND VARIABLES FAILED TO DIFFERENTIATE THE GROUPS. THE ONE THAT DID DIFFERENTIATE THEM WAS LENGTH OF CURRENT HOSPITALIZATION. (26 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE

The effect of L-cysteine on mushroom polyphenol oxidase (PPO) activity was investigated using three spectrophotometric assays. The formation of pigment (melanin) , o- phenylquinone and cysteine-quinone adduct from catechol were each assayed under similar conditions. Cysteine had two effects; first, a lag phase was seen when melanin formation was measured, and secondly, the rate of browning was decreased after the lag phase. The lag phase was not observed when the formation of cysteine-quinone adduct rather than melanin formation was measured. This suggests that the lag phase observed in melanin formation is due to adduct formation and not quinone reduction. The velocity of adduct formation was similar to the velocity of o- phenylquinone and melanin formation without cysteine suggesting that reduction of o- phenylquinone to catechol was not significant. The structure of the adduct formed between cysteine and o- phenylquinone was synthesized and unequivocally determined by NMR spectroscopy to be S- (2,3-dihydroxyphenyl)cysteine.     

COMPARISON OF TEXTURE OF CARROTS FROZEN BY AIRBLAST, FOOD FREEZANT-12 AND NITROGEN VAPOR

SUMMARY— Carrot sticks were frozen by immersion in Food Freezant-12, in vapor from liquid nitrogen, in a fluidzed bed tunnel and on trays. Those frozen in Food Freezant-12 were the firmest and most crisp. Texture was related to time needed to freeze the carrots. Either a puncture-testing device or shear press can be used to test for firmness.