CANADIAN WILTSHIRE BACON: XXVII. EFFECT OF METHOD OF THAWING FROZEN PORK ON BACON QUALITY

1945 ◽  
Vol 23f (6) ◽  
pp. 363-372 ◽  
Author(s):  
W. Harold White ◽  
G. A. Grant ◽  
N. E. Gibbons
Keyword(s):  
Relative Humidity ◽  
Bacterial Growth ◽  
Prolonged Exposure ◽  
Lean Meat ◽  
Oxygen Formation ◽  
Weight Content ◽  
Keeping Quality ◽  
Water Curing ◽  
C 30

Frozen Wiltshire sides were defrosted at temperatures of 4.4°, 12.6°, and 21.0 °C. (40°, 55°, and 70° F.) in water; curing pickle; 5, 15, and 30% brines; and in air at high and low relative humidity. Differences due to defrosting procedure were determined by measurement of the thawing period, changes in weight, content of moisture and curing salts, surface bacterial growth, peroxide oxygen formation in the fat, and colour quality and brightness of the lean meat. The effect of method of thawing on keeping quality during storage at − 1.1 °C. (30° F.) was also studied.While significant differences were observed between individual thawing treatments in the various criteria employed, few consistent trends could be distinguished between the three temperatures and the four types of media. However, in general it appeared that the more suitable procedures were those that effected thawing within a reasonable period of time. Unduly prolonged exposure to any of the conditions was usually undesirable.

SMOKED MEATS: III. EFFECT OF MATURATION PERIOD ON QUALITY

1944 ◽  
Vol 22f (5) ◽  
pp. 107-118 ◽  
Author(s):  
W. Harold White ◽  
A. H. Woodcock ◽  
N. E. Gibbons
Keyword(s):  
Bacterial Growth ◽  
Colour Stability ◽  
Maturation Period ◽  
Lean Meat ◽  
Oxygen Formation ◽  
Consistent Trend ◽  
C 30

Wiltshire-cured sides were matured at −1.1 °C. (30° F.) for periods of 1 to 25.5 days prior to smoking at 60 °C. (140° F.). The effect of the length of the maturation period on quality was assessed by flavour tests; and by determination of surface bacterial growth, peroxide oxygen formation in the fat, and changes in colour and colour stability of the lean meat during storage at −1.1 °C. subsequent to smoking.By all criteria of quality used, differences attributable to variations in the length of the maturation period were usually small and showed no consistent trend. However, there was some indication that a maturation period of about 10 to 15 days was most suitable.

Strength Recovery of Lightweight Concrete under Elevated Temperature

2014 ◽  
Vol 905 ◽  
pp. 300-305
Author(s):  
Salim Barbhuiya ◽  
Tommy Lo ◽  
Shazim Memon ◽  
Hamid Nikraz
Keyword(s):  
Compressive Strength ◽  
Elevated Temperature ◽  
Relative Humidity ◽  
Elevated Temperatures ◽  
Lightweight Concrete ◽  
Curing Conditions ◽  
Strength Recovery ◽  
Curing Methods ◽  
Limited Application ◽  
Water Curing

This research is aimed at investigating the effect of elevated temperature, curing duration and curing methods on the strength recovery of lightweight concrete. Concrete specimens were subjected to elevated temperatures ranging from 300 to 600°C in a controlled heating environment. The specimens were subjected to three types of curing conditions: continuous water curing at 27°C, curing in a relative humidity of 95% at 27°C and curing in water at 60°C for three days and then curing in water at 27°C. The curing duration ranged from 7 to 56 days. The results indicated that the re-curing of concrete for the recovery of compressive strength is most effective in the temperature range from 300 to 500°C. For temperatures outside the range of 300 to 500°C, re-curing was either not effective or had limited application.

Activity of LH receptor, LH-stimulated cyclic AMP and testosterone production in the Leydig cell of heat-acclimatized rats

1984 ◽  
Vol 102 (2) ◽  
pp. 167-173 ◽  
Author(s):  
E. Bedrak ◽  
Z. Chap
Keyword(s):  
Relative Humidity ◽  
Cyclic Amp ◽  
Leydig Cell ◽  
Male Rats ◽  
Heat Acclimatization ◽  
Lh Receptor ◽  
Hot Environment ◽  
C 30 ◽  
Lower Capacity ◽  
Trophic Hormone

ABSTRACT Key reactions associated with the capacity of the isolated Leydig cell to synthesize testosterone were studied in male rats acclimatized to a hot environment (33–35 °C, 25–40% relative humidity) and controls (20–22 °C, 30–50% relative humidity). The results demonstrate that acclimatization to heat coincides with: (1) a lower number of human chorionic gonadotrophin (hCG) receptors (P<0·01) in the Leydig cell, (2) higher affinity of the Leydig cell for hCG (P < 0·05), (3) lower hCG-stimulated cyclic AMP production (P<0·05) by the Leydig cell and (4) lower capacity of the Leydig cell to synthesize testosterone (P<0·01) after hCG challenge. It is suggested that the major cellular alteration responsible for the decreased testosterone secretion by the Leydig cell lies distal to the step involving the binding of the trophic hormone to its receptor and that heat-acclimatization induces changes in the integrity of the various cellular membranes leading to the impeded function of adenylate cyclase and 17β-hydroxysteroid oxidoreductase. J. Endocr. (1984) 102, 167–173

The survival of desiccation by the free-living stages of Trichostrongylus colubriformis (Nematoda: Trichostrongylidae)

Parasitology ◽  
1982 ◽  
Vol 84 (3) ◽  
pp. 455-462 ◽  
Author(s):  
D. A. Wharton
Keyword(s):  
Relative Humidity ◽  
Prolonged Exposure ◽  
Infective Larva ◽  
Survival Times ◽  
Free Living ◽  
Trichostrongylus Colubriformis ◽  
Second Stage ◽  
Infective Larvae

SummaryThe survival of the free-living stages of Trichostrongylus colubriformis under defined conditions of temperature and relative humidity was investigated. The survival of embryonated eggs was poor at 0, 33 and 54·5 % relative humidity (rel. hum.) at 20 °C but hatching occurred from a proportion of eggs even after exposure for 104 days to 76 and 98% rel. hum. at 20 °C. Second-stage larvae were desiccation-susceptible and were killed within 6 h even at 98% rel. hum. and 20 °C. Infective larvae, dried separately or in clumps, survived prolonged exposure to desiccation at 33–98% rel. hum. and 20 °C with 50% survival times of 58–164 days. Clump formation did not enhance survival in this range. Infective larvae also survived exposure to vacuum desiccation with 50% survival times of 8·8 h in clumps and 4·5 h when dried separately. The infective larva thus readily survives desiccation and may prove a useful model for the study of anhydrobiosis.

Effects of the Postharvest Storage Temperature and its Fluctuations on the Keeping Quality of Agaricus Bisporus

2006 ◽  
Vol 2 (1) ◽  
Author(s):  
Jiying Zhu ◽  
Xiangyou Wang ◽  
Yingchao Xu
Keyword(s):  
Relative Humidity ◽  
Temperature Fluctuation ◽  
Agaricus Bisporus ◽  
Storage Temperature ◽  
Postharvest Storage ◽  
Postharvest Physiology ◽  
Respiration Intensity ◽  
Keeping Quality ◽  
Lower Temperature

Effects of storage temperature and temperature fluctuation on postharvest physiology and quality of Agaricus bisporus were studied. The results have shown that lower temperature with higher relative humidity can reduce the cap opening percentage of postharvest Agaricus bisporus, weakening its respiration intensity and inhibiting PPO activity and degree of browning; temperature fluctuation during storage may increase the physiology activities of Agaricus bisporus, which speeds up the after-ripening and senescence.

scholarly journals Temperature and relative humidity requirements for conidiogenesis of Beauveria bassiana (Deuteromycetes: Moniliaceae)

2000 ◽  
Vol 29 (3) ◽  
pp. 515-521 ◽  
Author(s):  
Daniel R. Sosa-Gómez ◽  
Sérgio B. Alves
Keyword(s):  
Relative Humidity ◽  
Beauveria Bassiana ◽  
Host Species ◽  
Fungal Isolate ◽  
Host Stage ◽  
Lepidoptera Pyralidae ◽  
Mathematical Equations ◽  
C 30 ◽  
Different Levels ◽  
Piezodorus Guildinii

Assays were conducted to assess the number of Beauveria bassiana (Bals.) Vuill. conidia on Diatraea saccharalis F. (Lepidoptera: Pyralidae), Nezara viridula (L.) and Piezodorus guildinii (Westwood) (Hemiptera: Pentatomidae) corpses maintained at different levels of relative humidity (RH) (75%, 80%, 85%, 90% and 100%) and temperatures (22°C, 26°C, 30°C and 34°C) during five days. The isolates produced conidia when exposed to RH from 75% to 100%. Conidiogenesis was incipient at 75% RH on D. saccharalis larvae, but did not occur on N. viridula and P. guildinii. In ideal conditions of RH and during 10 days, mathematical equations were developed to estimate the number of conidia produced by isolates ARSEF 933 and ARSEF 2515. Conidia number were shown to be dependant on RH, temperature, fungal isolate, host species, host stage, and time

Bacterial growth in seafood on restaurant premises

1975 ◽  
Vol 21 (11) ◽  
pp. 1788-1797 ◽  
Author(s):  
Nirmala Venkataramaiah ◽  
A. G. Kempton
Keyword(s):  
Bacterial Growth ◽  
Room Temperature ◽  
Quality Loss ◽  
Sensitive Measure ◽  
Keeping Quality ◽  
A Chain ◽  
Subsequent Storage ◽  
And Storage ◽  
Improved Methods ◽  
The Way

Operational guidelines for a chain of the newer type of seafood restaurants and take-out stores were derived from plots of bacteriological and trimethylamine changes during the preparation and storage of cod fillets, shrimp, and clams. If fish is to be defrosted at room temperature it should be washed and portioned within 14 h. Subsequent storage at 5 °C should not exceed 72 h and once removed from the refrigerator it should be fried within 3 h. New stores should consider improved methods of defrosting. Trimethylamine content was a more sensitive measure of quality loss than bacterial growth. Shrimp quality can be improved by emphasizing the way shells are removed because most of the contamination was external. Shrimp shelled while still frozen had the best potential keeping quality. Clam meat is handled less and is always held at 5 °C; but bacterial growth indicated that it should not be held on the premises for more than 3 days including the time necessary for defrosting. Batter prepared fresh daily can be left at room temperature. Frying can obliterate poor handling procedures, but adequate cooking is essential under any conditions. Clams are a gourmet item but the practice of cooking them lightly at customer request proved inadvisable.

Laboratory studies of Blattisocius keegani (Fox) (Acari: Ascidae) reared on eggs of navel orangeworm: potential for biological control

2010 ◽  
Vol 101 (5) ◽  
pp. 499-504 ◽  
Author(s):  
H.Q. Thomas ◽  
F.G. Zalom ◽  
N.L. Nicola
Keyword(s):  
Biological Control ◽  
Relative Humidity ◽  
Egg Laying ◽  
Laboratory Studies ◽  
Amyelois Transitella ◽  
Navel Orangeworm ◽  
Stored Product Pests ◽  
The Family ◽  
Lepidoptera Pyralidae ◽  
C 30

AbstractBlattisocius keegani (Fox) is a predatory mite in the family Ascidae (Acari), noted for potential biological control of Coleopteran stored product pests. Performance of B. keegani on eggs of navel orangeworm, Amyelois transitella Walker (Lepidoptera: Pyralidae), was investigated. Mites completed development from egg to adult in 9.2±0.22 days at 25°C and 50–60% relative humidity, and in 6.33±0.29 days at 32.2°C, 30% relative humidity. Mites provisioned with three or five eggs consumed a median of 1.25 to 1.5 eggs, with a maximum of three eggs consumed over 24 h. Regression analyses indicated egg-laying by B. keegani was significantly correlated with the number of A. transitella eggs consumed, and female mites laid an average of 5.82±0.44 eggs over 72 h. Blattisocius keegani, developed on fresh and frozen eggs, laid significantly more eggs when provided with fresh eggs (F3,26=6.16, P=0.0026) and were able to develop on frozen Ephestia kuehniella Zeller (Lepidoptera: Pyralidae) eggs as an alternative host. Mites were equally fecund when fed eggs stored at 0° or −20°C. Provisioning of adult moth bodies in addition to egg prey items increased mite fecundity, although it was demonstrated that B. keegani are phoretic on adult moths as well. The results are the first experimental evidence of B. keegani as a predator of Lepidopteran eggs, as a phoretic species, and of their potential for biological control of navel orangeworm.

Effects of Washing Freshwater Fish on Keeping Quality

1971 ◽  
Vol 28 (5) ◽  
pp. 783-785 ◽  
Author(s):  
D. C. Gillespie ◽  
Kurosh Ostovar
Keyword(s):  
Freshwater Fish ◽  
Fish Species ◽  
Bacterial Growth ◽  
Coregonus Clupeaformis ◽  
Freshwater Fish Species ◽  
Metabolic Products ◽  
Keeping Quality

Slime from several freshwater fish species was a good bacteriological medium and supported growth of 109–1010 organisms per gram. Fish stored at 3 C became inedible after several days even though the flesh contained few bacteria. Diffusion of metabolic products resulting from bacterial growth on the slime produced strong odors and flavors in the flesh. Under commercial conditions, washed lake whiteflsh (Coregonus clupeaformis) had lower bacterial numbers and coliform counts and higher organoleptic ratings than unwashed samples.

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