Effect of salt on oxidative changes in pre- and post-rigor ground beef

Pre- and post-rigor beef was ground and salt was added to give 0·0, 0·5, 2·0 and 4·0% NaCl (w/w). Samples were removed after 0, 24, 48, 72 and 96 h at 4°C and analyzed for pH, TBA numbers and percentages of reduced myoglobin (Mb), metmyoglobin (MMb) and oxymyoglobin (MbO(2)). After holding for 96 h the samples were cooked in a boiling water bath to an internal temperature of 80°C and held at 4°C for 48 h before TBA analysis. Pre-rigor grinding and salting reduced the post-mortem pH decline and the extent of meat discoloration as shown by the differences in the amount of MMb. The extent of lipid oxidation as measured by TBA numbers was not significantly different for the pre- and post-rigor ground salted meat samples, although salt accelerated oxidation during storage. Results demonstrated that pre-rigor grinding and salting of beef produces a more stable bright red color, which appears to be associated with a lower percentage of MMb and a higher ultimate pH in the pre-rigor salted meat.     

Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance

The effects of dietary defatted corn germ meal (DCGM) containing phytic acid (PA) on pig health during development and on its Longissimus dorsi m. (LD) lipid oxidative stability has been evaluated. Rations of DCGM were prepared at the level of substitution of 0%, 10%, 20% and 40% and offered to twenty four animals of Landrace x Large White crossbreds throughout 25 days before slaughtering. Animals were sacrificed at an average weight of 91.24 kg (±0.950) and samples for meat lipid oxidation analysis were taken after seven days under refrigeration at 3 °C. Animals fed with DCGM did not show any significant difference, in comparison to the control, in carcass characteristics, such as cold carcass weight, backfat depth, muscle depth, lean meat percentage and carcass dress yielding (p  0.05). Finally, no difference in meat proximate chemical composition was detected solely arising from lipid oxidation since LD from DCGM-treated pigs revealed an inhibition of 63.0%.     

Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing

Meat tenderness is the main characteristic demanded by consumers and is affected by rigor mortis development and proteolysis activities, both of which occur during carcass refrigeration. In this work, we demonstrate that broiler breast fillet tenderness can be further increased and its extension depends on whether or not meat is excised from the carcass. Post-harvest samples taken from 0 to 72 h after slaughtering and kept refrigerated at 2 ± 2 °C were evaluated for tenderness by myofibrillar fragmentation index determination, shear force analysis and sensorial testing. The 24 h post-harvested intact samples were 30.6% more tender than excised samples and 41.7% more tender than control samples (p ? 0.05). The myofibrillar fragments index was 13.2% higher in intact samples than in deboned fillet (p ? 0.05) and a sensory test showed that the 24 h intact samples were of major acceptability. Our results demonstrated that tenderness was best achieved with intact breast fillet samples stored at 2 ± 2 °C for 24 h.     

Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats

Charqui meats were prepared in laboratory conditions in order to carry out experiments to observe the possibility of development of enterotoxigenic Staphylococcus aureus and Clostridium botulinum proteolytic type B spores and their toxins. Results demonstrated that the harsh processing conditions, high salt concentration, relative high temperature, a(w) values, inhibited the growth of both bacteria. Under our experimental conditions, S. aureus would survive throughout the sequence of salting steps i.e. brine followed by rock salting and the sunshine drying step. However, at final a(w) value of 0.70-0.75 would create conditions to inhibit its development. The other experiment revealed that C. botulinum spores germination also was impaired because of these low a(w) values. Under these conditions, charqui meats revealed to be safe products in relation to toxins from both enterotoxigenic S. aureus and C. botulinum.     

Growth and carcass characteristics of pasture fed LHRH immunocastrated, castrated and intact Bos indicus bulls

The effectiveness of a luteinizing hormone-releasing hormone (LHRH) fusion protein vaccine or surgical castration, at two years of age, on growth and carcass characteristics of Bos indicus bulls was evaluated. Seventy Nelore-cross bulls were divided into three groups: (1) immunized, (2) castrated and (3) intact control. At slaughter (three years of age), intact bulls had higher body weights, ADG, carcass weights, and muscle percentage compared to immunized and surgically castrated animals. Both castrated and immunized animals had greater marbling and percent carcass fat than the intact bulls. Average tenderness scores were inferior for intact bulls compared to immunized and castrated animals, but these differences were not significant (P>0.05). Juiciness, flavor, thawing, nor cooking losses differed significantly among the three groups. Immunocastration was effective in producing carcass traits similar to that of surgical castration. Therefore, immunization with LHRH fusion proteins appears to have practical utility in the management and castration of grazing bulls.     

Protease activity and the ultrastructure of broiler chicken PSE (pale,soft, exudative) meat

The biological cause of broiler PSE meat seems to be an excessive release of Ca²⁺, promoted by a genetic mutation of ryanodine receptors located in the sarcoplasmic reticulum of skeletal muscle cells. Excessive Ca²⁺, associated with protein denaturation in meat, enhances protease activity and influences the functional properties of PSE meat. Twenty-four-hour post-mortemPectoralis major m. samples exhibited lower values for pH, water-holding capacity, and shear force than did control samples, in contrast to colour (L∗) and cooking loss values. Protease activity, measured as myofibril fragmentation index, presented higher values in PSE meat than in control samples. Ultrastructural examination revealed shrinking and depolymerisation of myofilaments and Z-lines disorganisation within the sarcomere in PSE meat. Intense calpain activity was also observed, indicating that the process may initiate at the filaments, because of protein denaturation, and spread through Z-lines, resulting in the collapse of the sarcomere structure.     

Effect of chromium on magnetite formation

Chromium-doped magnetite is the traditional catalyst used in the high temperature shift reaction in industrial processes. This work reports a method for preparing this solid, by heating chromium-doped iron(III)hydroxoacetates (IHA), prepared both by coprecipitation and by impregnation. This method provides the production of the catalyst in its active form avoiding the step of activation in industrial processes. It was noted that the presence of chromium affects magnetite formation as well as its characteristics. IHA containing chromium produces magnetite at higher temperature than does the pure IHA. Chromium-doped magnetites have higher surface areas, are less crystalline, have lower Fe(II)/Fe(III) ratios and are catalysts more active than those obtained from plain IHA. These effects depend on the preparation method of the precursor. It was also found that the impregnated sample is made of aggregates of a few crystals whereas the coprecipitate is made of smaller polycrystalline particles. In addition, the coprecipitation method leads to a more even distribution of chromium in solids. These observations are consistent with the best performance shown by the catalyst prepared by coprecipitation.     

Biological evaluation of mechanically deboned chicken meat protein quality

Mechanically deboned chicken meat (MDCM) is a meat product obtained by crushing tissues after meat removal and is largely used in meat products. Protein quality of flour prepared from defatted MDCM and from fresh chicken breast meat (FCBM) was chemically and biologically evaluated by rat growth and nitrogen balance studies. Proximate chemical composition, on a dry basis, of MDCM and FCBM showed protein contents of 90.5% and 82.2%, lipid contents of 3.0% and 13.2% and ash contents of 6.1% and 4.2%, respectively. There was a relatively good balance of essential amino acids in both samples although lysine was in low concentration in MDCM being a limiting amino acid. Feeding of flour diets resulted in high protein efficiency ratio, a high net protein utilization and high nitrogen balance, thus showing a high biological value and also high true digestibility and, consistently, NPU for both samples is similar to casein.     

Acceptance tests for validating ARIA requirements in widgets

Accessibility refers to a quality requirement for web applications. However, current accessibility automatic evaluation tools cannot evaluate dynamic generated content that characterizes Ajax applications and RIAs. In this context, this paper describes an approach for evaluating Accessible Rich Internet Applications (ARIA) requirements, by using acceptance tests. The authors implemented a set of disabled user interaction scenarios as acceptance tests in order to verify keyboard accessibility in RIA and automatically evaluate ARIA conformance in widgets. The inclusion of disabled user interaction scenarios in the evaluation process is necessary to analyse ARIA requirements since dynamic changes are accommodated in the DOM structure. Two evaluation tool prototypes were developed and validated in separate case studies. The results show evidence that the proposed evaluation approach is capable of evaluating ARIA conformance in RIA widgets.