Post-Mortem Glycolytic and Associated Changes in the Muscle of Trap- and Trawl-Caught Cod

1965 ◽  
Vol 22 (1) ◽  
pp. 83-100 ◽  
Author(s):  
Doris I. Fraser ◽  
H. M. Weinstein ◽  
W. J. Dyer
Keyword(s):  
Gadus Morhua ◽  
Lactate Production ◽  
Post Mortem ◽  
Energy Reserves ◽  
Glycogen Depletion ◽  
Ambient Temperatures ◽  
Glycolytic Activity ◽  
Nucleotide Degradation ◽  
Subsequent Storage ◽  
And Storage

Glycolytic activity in the muscle of heavily-feeding trap-caught cod (Gadus morhua) during the struggle involved in catching, and the subsequent post-mortem changes during holding in ice and at ambient temperatures were investigated. Struggling of the fish in the trap and during boating was sufficient to cause a partial depletion of the muscle energy reserves, as indicated by lactate production and nucleotide dephosphorylation and deamination. One cod from the trap, boated and killed without apparent struggling, had a high initial glycogen content of 550 mg/100 g. During subsequent storage of the brailed fish in air or ice the glycolytic processes, including nucleotide degradation, continued, although during the early post-mortem period the rate of lactate production greatly exceeded that of glycogen depletion. Little change in concentration of the metabolites occurred on freezing and storage at −26 °C for 4–6 weeks. In contrast, trawled offshore cod and haddock, regardless of ante-mortem treatment, contained little or no glycogen; almost complete dephosphorylation and deamination of the nucleotide compounds had occurred during the struggle involved in catching. Therefore, at the time of boating, the energy reserves in the trawled fish have been exhausted or nearly so.

scholarly journals Comparison of the effects of different transport conditions and lairage times in a Mediterranean climate in South Africa on the meat quality of commercially crossbred Large white x Landrace pigs

2010 ◽  
Vol 81 (4) ◽  
Author(s):  
L.C. Hoffman ◽  
P. Fisher
Keyword(s):  
South Africa ◽  
Meat Quality ◽  
Drip Loss ◽  
Western Cape ◽  
Post Mortem ◽  
Energy Reserves ◽  
Road Transportation ◽  
Large White ◽  
Ambient Temperatures

Information on the effect of road transportation conditions and lairage times on the meat quality of pork under South African conditions is very sparse. In this investigation, the effects of 2 road conditions (rough road with frequent stops -A; smooth road, few stops - B) and 2 lairage holding periods (2 h and 24 h) on the physical meat quality attributes of commercially produced pigs during summer (ambient temperatures >30 °C) in the Western Cape (South Africa) were investigated. Pig meat from pigs transported on a road that caused more stress (A), had lower pH45 (measured 45 min post mortem) values after 2 h lairage than pigs transported over a smoother road. Pigs B had a lower muscle pH24 (measured 24 h post mortem) than group A, indicating that they had more glycogen reserves available for post mortem glycolysis. Road conditions A were more stressful resulting in a higher incidence of PSE pork, as shown by the percentage drip loss and the L* values. When the lairage period was increased to 24 h prior to slaughter, pigs transported under road conditions A had time to replenish their energy reserves and thepH45, drip loss and L* values were within an acceptable range. However, pigs transported under road conditions B had lower pH45 and higher pH24 values, indicating that the lairage period was too long and that energy reserves were depleted in order to adapt to the stressful conditions. Results from this investigation indicate that improvement of the transport/road conditions will result in better pork quality.

The effects of stress and storage temperature on the colour and texture of pre-rigor filleted farmed cod (Gadus morhua L.)

2005 ◽  
Vol 36 (12) ◽  
pp. 1197-1206 ◽  
Author(s):  
Lars Helge Stien ◽  
Elisabeth Hirmas ◽  
Marit Bjornevik ◽  
Orjan Karlsen ◽  
Ragnar Nortvedt ◽  
...  
Keyword(s):  
Gadus Morhua ◽  
Storage Temperature ◽  
Effects Of Stress ◽  
And Storage

POST MORTEM STABILITY AND STORAGE IN THE COLD OF BRAIN ENZYMES

1979 ◽  
Vol 32 (2) ◽  
pp. 449-454 ◽  
Author(s):  
J. Puymirat ◽  
F. Javoy-Agid ◽  
P. Gaspar ◽  
A. Ploska ◽  
A. Prochiantz ◽  
...  
Keyword(s):  
Post Mortem ◽  
And Storage

scholarly journals Stability of pseudorabies virus during freeze-drying and storage: effect of suspending media

1976 ◽  
Vol 4 (1) ◽  
pp. 1-5
Author(s):  
E M Scott ◽  
W Woodside
Keyword(s):  
Freeze Drying ◽  
Pseudorabies Virus ◽  
Storage Effect ◽  
Drying Process ◽  
Sodium Glutamate ◽  
Degree Of Protection ◽  
The Stability ◽  
Subsequent Storage ◽  
And Storage ◽  
Lactalbumin Hydrolysate

The effect of suspending media on the stability of pseudorabies virus upon freeze-drying and subsequent storage was studied. A variety of media was tested, including: sodium glutamate; sucrose; lactose; lactalbumin hydrolysate; peptone; a combination of sucrose, dextran, and glutamate; and various combinations of sucrose, glutamate, and potassium phosphates. Suspending media containing glutamate, either alone or in combination with sucrose and either dextran or phosphates, afforded the greatest degree of protection during the freeze-drying process and upon storage. Some possible functions of these additives in preventing injury to the virus during freezing and drying have been suggested.

BACTERIAL COUNTS OF RAW MILK AND FLAVOR OF THE MILK AFTER PASTEURIZATION AND STORAGE

1972 ◽  
Vol 35 (4) ◽  
pp. 203-206 ◽  
Author(s):  
G. B. Patel ◽  
G. Blankenagel
Keyword(s):  
Raw Milk ◽  
Bacterial Counts ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Standard Plate ◽  
Plate Counts ◽  
Subsequent Storage ◽  
And Storage ◽  
Common Defect

A total of 216 raw milk samples with a variety of Standard Plate Counts and psychrotrophic bacteria counts were laboratory-pasteurized, stored at 7 C, and then evaluated for flavor after 1 and 2 weeks. Results showed that milk with counts of >1,000,000/ml before heating frequently developed objectionable flavors after pasteurization and subsequent storage. The most common defect was a bitter flavor which appeared within 2 weeks after pasteurization in nearly all samples which as raw milk had counts exceeding 10,000,000/ml. This off-flavor developed in spite of small numbers of organisms in the pasteurized product and in the absence of post-pasteurization contamination.

Energy expenditure for thermoregulation and locomotion in emperor penguins

1976 ◽  
Vol 231 (3) ◽  
pp. 903-912 ◽  
Author(s):  
B Pinshow ◽  
MA Fedak ◽  
DR Battles ◽  
K Schmidt-Nielsen
Keyword(s):  
Metabolic Rate ◽  
Energy Requirement ◽  
Thermal Conductance ◽  
Standard Metabolic Rate ◽  
High Energy ◽  
Breeding Cycle ◽  
Emperor Penguin ◽  
Energy Reserves ◽  
Ambient Temperatures ◽  
Emperor Penguins

During the antarctic winter emperor penguins (Aptenodytes forsteri) spend up to four mo fasting while they breed at rookeries 80 km or more from the sea, huddling close together in the cold. This breeding cycle makes exceptional demands on their energy reserves, and we therefore studied their thermoregulation and locomotion. Rates of metabolism were measured in five birds (mean body mass, 23.37 kg) at ambient temperatures ranging from 25 to -47 degrees C. Between 20 and -10 degrees C the metabolic rate (standard metabolic rate (SMR)) remained neraly constant, about 42.9 W. Below -10 degrees C metabolic rate increased lineraly with decreasing ambient temperature and at -47 degrees C it was 70% above the SMR. Mean thermal conductance below -10 degrees C was 1.57 W m-2 degrees C-1. Metabolic rate during treadmill walking increased linearly with increasing speed. Our data suggest that walking 200 km (from the sea to the rookery and back) requires less than 15% of the energy reserves of a breeding male emperor penguin initially weighing 35 kg. The high energy requirement for thermoregulation (about 85%) would, in the absence of huddling, probably exceed the total energy reserves.

Fate of Food-Associated Bacteria in Pork as Affected by Marinade, Temperature, and Ultrasound

2009 ◽  
Vol 72 (3) ◽  
pp. 549-555 ◽  
Author(s):  
TINA BIRK ◽  
SUSANNE KNØCHEL
Keyword(s):  
Red Wine ◽  
Antibacterial Effect ◽  
Vacuum Packaging ◽  
Pork Meat ◽  
Associated Bacteria ◽  
Acid Sensitivity ◽  
Log Reduction ◽  
Entire Experiment ◽  
Subsequent Storage ◽  
And Storage

The aim of this study was to test the effect of ultrasound, red wine, and yogurt marination on Brochotrix thermosphacta, Carnobacterium maltaromaticum, Listeria monocytogenes, and Campylobacter jejuni on pork meat. Two different marination procedures of the pork medallions were tested: (i) submersion of meat medallions in red wine during the entire experiment and (ii) vacuum packaging of meat medallions after different forms of marination. In the submersion procedure, the meat was either submerged in 42°C red wine for 15 min prior to storage at 4°C or submerged in 4°C red wine during the entire experiment. In the vacuum procedure, the meat was either submerged in 4°C red wine for 4 h or submerged in 42°C red wine for 15 min prior to vacuum packaging and storage at 4°C. The most efficient antimicrobial procedure was submersion of the pork meat in 42°C red wine for 15 min and subsequent storage at 4°C, still submerged in red wine. After 3 days, C. maltaromaticum, L. monocytogenes, B. thermosphacta, and C. jejuni were reduced approximately 1.5, 2, 3, and 6 log, respectively. The remarkable acid sensitivity of C. jejuni compared with the other bacteria was confirmed in an experiment with yogurt as a marinade. Ultrasound treatment in combination with red wine enhanced the antibacterial effect compared with ultrasound alone for L. monocytogenes, B. thermosphacta, and C. jejuni and resulted in approximately a 1-log reduction after 10 min. This synergistic effect of ultrasound and red wine was not observed for C. maltaromaticum.

scholarly journals Thermo-Reversible Gelation of Aqueous Hydrazine for Safe Storage of Hydrazine

Technologies ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 53
Author(s):  
Bungo Ochiai ◽  
Yohei Shimada
Keyword(s):  
Low Temperature ◽  
Lower Critical Solution Temperature ◽  
Solution Temperature ◽  
Critical Solution Temperature ◽  
Ambient Temperatures ◽  
Safe Storage ◽  
Release System ◽  
And Storage ◽  
Hydrazine Solution

A reversible gelation–release system was developed for safe storage of toxic hydrazine solution based on gelation at lower critical solution temperature (LCST). Poly(N-isopropylacrylamide) (PNIPAM) and its copolymer could form gels of 35wt% hydrazine by dissolution under low temperature and storage at ambient temperatures. For example, PNIPAM gelled a 63 fold heavier amount of 35wt% hydrazine. Aqueous hydrazine was released from the gels by compression or heating, and the gelation–release cycles proceeded quantitatively (> 95%). The high gelation ability and recyclability are suitable for rechargeable systems for safe storage of hydrazine fuels.

A LITTLE-KNOWN COLLECTION OF STUKELEY DRAWINGS IN THE SPALDING GENTLEMEN’S SOCIETY

2020 ◽  
Vol 100 ◽  
pp. 324-339
Author(s):  
John F H Smith
Keyword(s):  
Family History ◽  
Family Member ◽  
Post Mortem ◽  
Garden Design ◽  
And Storage

Spalding Gentlemen’s Society holds, among its varied collections of William Stukeley papers, a virtually unknown set of forty-four important drawings dating from 1720–64. It is an intimate collection closely connected with Stukeley and his immediate family: portraits, his houses and gardens in Lincolnshire and Kentish Town, and a few miscellaneous family history papers. Originally, the collection was bound into an album which, as the latest drawing dates from the year before Stukeley’s death, was almost certainly compiled post mortem by a family member. For many years the collection was lost, but recent investigation has revealed that c 1866–7 it was purchased by Sir Thomas Phillipps, Bart., and sold at auction in 1910. It has been in Spalding ever since, arriving at the Spalding Gentlemen's Society possibly about 1950. Cataloguing the collection was recently undertaken by this author and the enhanced significance given by this and the revealed provenance enabled the Society to apply successfully to the Heritage Lottery Fund for a grant towards conservation and storage. The great value of the collection is that it hugely increases our knowledge of Stukeley’s houses and gardens, particularly his garden works, and illuminates the evolution of Stukeley’s thoughts on garden design.

Sign in / Sign up

Export Citation Format

Share Document