scholarly journals The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
S. Huang ◽  
B. M. Bohrer
Keyword(s):  
Fixed Effects ◽  
Soy Flour ◽  
Processed Meat ◽  
Artocarpus Altilis ◽  
Beef Patties ◽  
Significant Difference ◽  
Main Effect ◽  
Beef Products ◽  
Retail Display ◽  
Control Samples

ObjectivesNovel, non-allergenic ingredients with properties that improve the quality of processed meat products are needed for the meat industry. The objectives of this study were to investigate the effect of breadfruit (Artocarpus altilis) flour on color of comminuted beef compared with other flour sources.Materials and MethodsFlour sources included breadfruit, corn, soy, tapioca, and wheat. All flours were obtained commercially and were unmodified. Lean beef (from the same commercially sourced batch targeted to 90% lean and 10% fat), 10% ice, 1.5% salt, and flour sources at two inclusion levels (2.5% and 5%) were mixed using a bowl chopper to prepare beef patties for evaluation. The ground beef was manufactured into 115 g patties that were placed on a retail display shelf under continuous LED lighting at 4°C for 7 d. Lighting was measured periodically during the study and LUX was ensured to be between 1612.5 lux and 2152.0 lux. Objective CIE L* (lightness), a* (redness), and b* (yellowness), chroma, and hue scores were collected with a Minolta CR-400 Chroma meter (Konica Minolta Sensing, Inc., Osaka, Japan) utilizing a D65 light source and a 0° observer with an aperture size of 8 mm on each day of the simulated retail display. This study was conducted in three independent replicates for each treatment. Statistical analyses for parameters (L*, a*, b*, chroma, and hue) were conducted using the MIXED procedure of SAS with fixed effects of flour source*inclusion level, day, and their interaction. Least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Differences were considered statistically different at P < 0.05.ResultsThe interaction of storage day and treatment significantly (P ≤ 0.001) affected a*, b*, chroma, and hue. There was not an interaction of storage day and treatment for L*. Both the main effect of storage day and the main effect of treatment significantly (P < 0.01) affected all the attributes measured in this study. Mean L* over the display period of beef patties prepared with 2.5% breadfruit flour were not different (P = 0.95) compared with control samples. There was no significant difference between the mean hue over the 7-d display period of the beef patties prepared with 2.5% breadfruit flour compared with control samples. a* decreased at different rates for each treatment throughout the display period. Beef patties prepared with 2.5% and 5% breadfruit flour were redder (greater a*; (P < 0.05)) compared with other treatments and control samples over the 7-d display period. To the contrary, a* values of beef patties prepared with soy flour were less than (P < 0.05) other treatments and the control samples on Day 0 and Day 1 and remained constant at lower values as the display period increased.ConclusionBreadfruit flour improved the redness of comminuted beef products immediately and prevented discoloration for a longer period. The results indicate that breadfruit flour can effectively improve initial color and stability of color in processed beef products. More research is warranted to further investigate the mechanism of action of breadfruit flour in governing the color properties of comminuted beef products.

Using Histological and Chemical Methods for Detection of Unauthorized Tissues Addition in Emulsion Type Meat Product

2020 ◽  
Keyword(s):  
Vascular Tissue ◽  
Meat Product ◽  
Calcium Content ◽  
Processed Meat ◽  
Low Protein ◽  
Significant Difference ◽  
Different Types ◽  
Plant Stem ◽  
High Level ◽  
Reliable Methods

Total twenty different processed meat plant producing emulsion type sausage were histologically and chemically examined for detection of adulteration with unauthorized tissues. Results revealed that samples were adulterated with different types of animal tissues included; hyaline cartilage, tendon, spongy bone, peripheral nerve trunk, basophilic matrix, lymphatic tissue, fascia, fibrocartilage and vascular tissue. Moreover, these samples were adulterated Also, adulterated with plant tissue included; plant stem, leaves and root. Chemical analysis showed a significant difference in their chemical composition (moisture, fat, protein, ash and calcium) content. Moisture and fat content varied around the permissible limit of E.S.S. while low protein, high ash and calcium content was detected in the examined samples. Therefore, Histological and chemical examinations can be used as reliable methods to detect adultration using unauthorized addition of both animal and plant tissues in processed meat product samples which revealed a high level of falsification.

scholarly journals Impact of Violent Experiences and Social Support on R-NSSI Behavior among Middle School Students in China

2021 ◽  
Vol 18 (7) ◽  
pp. 3347
Author(s):  
Kun Liu ◽  
Xueyan Yang ◽  
Moye Xin
Keyword(s):  
Social Support ◽  
Influencing Factors ◽  
Empirical Support ◽  
Female Students ◽  
Male Students ◽  
Male And Female ◽  
Self Injury ◽  
Significant Difference ◽  
Main Effect ◽  
Nonsuicidal Self Injury

Repetitive nonsuicidal self-injury (R-NSSI) is an extreme manifestation of nonsuicidal self-injury (NSSI) behavior that causes bodily harm and emotional and personality disorders. It is a growing concern, especially among adolescents; therefore, this study aims to provide empirical support for effective interventions on R-NSSI behavior among adolescents in China. We used data of about 1180 students from a survey conducted in seven middle schools in Xi’an, China, and applied multiple logistic regression to analyze NSSI and R-NSSI among male and female students, including their influencing factors. We found no significant difference between male and female students’ R-NSSI; however, regarding influencing factors, male students had more violent experiences and less social support than female students. Parental and familial factors played the most prominent role in social support. Social support was found to be a main-effect mechanism in the effect of violent experiences on R-NSSI among male students, whereas the mechanism had both a main effect and a certain buffer effect among female students. R-NSSI was found to be more prevalent among younger children, children with siblings, and those with romantic relationship experiences. We also found that healthy adolescent development involves the participation of families and schools. Health education should be conducted according to the students’ sex and characteristics.

Insulin Glargine and Risk of Cancer: A Meta-Analysis

2012 ◽  
Vol 27 (3) ◽  
pp. 241-246 ◽  
Author(s):  
Xinli Du ◽  
Rihua Zhang ◽  
Yi Xue ◽  
Dong Li ◽  
Jinmei Cai ◽  
...  
Keyword(s):  
Insulin Glargine ◽  
Fixed Effects ◽  
Meta Analysis ◽  
Long Term Effects ◽  
Open Label ◽  
Cancer Occurrence ◽  
Pubmed Database ◽  
Significant Difference ◽  
The Us ◽  
Risk Of Cancer

Aims Recently, more and more attention has been drawn on the long-term effects of insulin glargine. Here we strived to estimate the association of cancer occurrence with the use of insulin glargine. Methods We searched all the publications regarding the association between cancer occurrence and the use of insulin glargine using the US National Library of Medicine's PubMed database. Data were independently extracted and analyzed using random or fixed effects meta-analysis depending upon the degree of heterogeneity. Results Seven cohort studies were included in the meta-analysis. Cancer occurrence had no significant difference in glargine-treated patients compared to patients treated with other insulins (RR=0.86, 95% CI=0.69–1.07, p=0.17, Pheterogeneity <0.00001). In our subgroup analysis, glargine, compared to other insulins, did not increase the risk of breast cancer (RR=1.14, 95% CI=0.65–2.02, p=0.65, Pheterogeneity=0.002), prostate cancer (RR=1.00, 95% CI=0.79–1.26, p=0.99, Pheterogeneity=0.78), pancreatic cancer (RR=0.57, 95% CI=0.14–2.35, p=0.44, Pheterogeneity=0.0002) and gastrointestinal cancer (RR=0.80, heterogeneity 95% CI=0.62–1.02, p=0.07, Pheterogeneity=0.86). Conclusions This meta-analysis of open-label studies does not support an increased cancer risk in patients treated with insulin glargine. The result provides confidence for the development of insulin glargine, but needs confirmation by further clinical studies.

Occurrence and Survival of Verocytotoxin-Producing Escherichia coli O157 in Meats Obtained from Retail Outlets in The Netherlands

1999 ◽  
Vol 62 (10) ◽  
pp. 1115-1122 ◽  
Author(s):  
A. E. HEUVELINK ◽  
J. T. M. ZWARTKRUIS-NAHUIS ◽  
R. R. BEUMER ◽  
D E. de BOER
Keyword(s):  
Escherichia Coli ◽  
The Netherlands ◽  
Meat Products ◽  
Storage Period ◽  
Processed Meat ◽  
Raw Meat ◽  
Pork Products ◽  
Minced Beef ◽  
Beef Products ◽  
Meat Samples

In 1996 and 1997, 2,941 fresh and processed meat products obtained from supermarkets and butcher shops in The Netherlands were examined for the presence of verocytotoxin-producing Escherichia coli of serogroup O157 (O157 VTEC). Additionally, the fate of O157 VTEC in raw meat products stored at low temperatures and the effect of different additives were evaluated. O157 VTEC strains were isolated from 6 (1.1%) of 571 samples of raw minced beef, 2 (0.5%) of 402 samples of raw minced mixed beef and pork, 1 (1.3%) of 76 samples of raw minced pork, 1 (0.3%) of 393 samples of other raw pork products, and 1 (0.3%) of 328 samples of cooked or fermented ready-to-eat meats. Other raw beef products (n = 223) and meat samples originating from poultry (n = 819), sheep or lamb (n = 46), or wild animals (n = 83) were all found to be negative for O157 VTEC. For the survival experiments we used tartaar (minced beef with a fat content of less than 10%) and filet americain (tartaar mixed with a mayonnaise-based sauce [80 to 20%]). The O157 VTEC strain tested was able to survive in tartaar and filet americain stored at −20, 0, 5, or 7°C for 3 days. At both 7 and at 15°C, O157 VTEC counts in tartaar and filet americain remained virtually unchanged throughout a storage period of 5 days. Addition of acetic acid (to pH 4.0), sodium lactate (1 and 2% [wt/wt]), or components of the lactoperoxidase–thiocyanate–hydrogen peroxide system to filet americain did not result in a reduction of viable O157 VTEC cells during storage at 7 or 15°C. It was concluded that raw meat contaminated with O157 VTEC will remain a hazard even if the meat is held at low or freezing temperatures.

525 Late-Breaking: Late Gestational Nutrient Restriction of Primiparous Beef Heifers Decreases Milk Yield and Pre-weaning Calf Growth

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 150-151
Author(s):  
Allison M Meyer ◽  
Colby A Redifer ◽  
Lindsey G Wichman ◽  
Erin M Shangraw ◽  
Thomas B McFadden
Keyword(s):  
Milk Yield ◽  
Fixed Effects ◽  
Nutrient Restriction ◽  
Net Energy ◽  
Nutrient Requirements ◽  
Calf Growth ◽  
Protein Requirements ◽  
D 63 ◽  
Main Effect ◽  
Fall Calving

Abstract Fall-calving Hereford-SimAngus heifers (single-sired; BW: 451 ± 28 [SD] kg; BCS: 5.4 ± 0.7) bred to a single sire were individually-fed 100% (control; CON; n = 12) or 70% (nutrient restricted; NR; n = 13) of NASEM net energy and metabolizable protein requirements for maintenance, pregnancy, and growth from d 160 of gestation to calving. Post-calving, all females were limit-fed chopped tall-fescue hay supplemented to meet lactational nutrient requirements in Calan gates to constrain calves’ diets to milk only until d 147. Four-hour milk yields were measured 5 times; calf size was determined every 21 d. Data were analyzed with treatment, calving date, and calf sex (when P &lt; 0.25) as fixed effects; day and day x treatment were included for milk yield. From calving to d 147, CON cows had greater (P ≤ 0.003) BW, BCS, and backfat, but NR cows gained more (P ≤ 0.004) BW, BCS, and backfat. Milk weight and volume was 15% less (main effect; P &lt; 0.04) for NR cows. Calf size did not differ at birth (P ≥ 0.27). From d 42 to 147, calves born to NR dams had lower (P ≤ 0.02) BW. Heart, abdominal, and flank girths were less (P ≤ 0.07) for NR calves through d 147. Calf ribeye area tended to be less (P ≤ 0.11) in NR calves at d 42, 84, and 126. Nutrient restricted calves had less shoulder to rump length (d 63 to 147; P ≤ 0.08), shoulder height (d 63 to 126; P ≤ 0.02), cannon length (d 42 to 105 and 147; P ≤ 0.09), and cannon circumference (d 63 and 105 to 147; P ≤ 0.06). These data indicate that even when dams are fed to meet lactational requirements, milk yield and calf growth are reduced by late gestational nutrient restriction.

Gestational Hypertension and Their Impact on Activin A Concentration of the Human Milk

2021 ◽  
Author(s):  
Chiara Peila ◽  
Elena Spada ◽  
Alessandra Coscia ◽  
Stefano Sottemano ◽  
Giulia Fregnan ◽  
...  
Keyword(s):  
Breast Milk ◽  
Human Milk ◽  
Fixed Effects ◽  
Gestational Hypertension ◽  
Random Effect ◽  
Covariance Structure ◽  
Study Groups ◽  
Activin A ◽  
Mature Milk ◽  
Significant Difference

Abstract Introduction It is known that Preeclampsia affects the lactogenesis, but literature data on the effects of this syndrome on the neurobiomarkers composition and Activin A of Human Milk of the lactating mother are not available. The aim of this study is to investigate the effects of this gestational pathology on Activin A levels, a neurobiomarker known to play an important role in the development and protection of the central nervous system.Methods The women recruited in the study were divided in two different study groups: preeclamptic or healthy women. All the breast milk samples were collected using the same procedure into sterile devices BPA-free. Activin A was quantified using an ELISA test. To investigate the effect of pathology in the Activin a concentration in the 3 phases, mixed linear model with unistructural covariance structure, mother as random effect, and fixed effects were performed.Results Activin A was detected in all samples. There were no significant differences between Preeclamptic mother and Normotensive women. The only significant effect is related to the HM phase: in particular, it is significant the difference between colostrum and mature milk (p<0.01).Conclusion There is not any significant difference in Activin A breast milk composition from hypertensive and normotensive women. This result allows us to affirm that breast milk beneficial properties are maintained even if gestational hypertension occurs.

scholarly journals Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp

2017 ◽  
Vol 6 (3) ◽  
pp. 93 ◽  
Author(s):  
Robert G Brannan ◽  
Gai Wang
Keyword(s):  
Ascorbic Acid ◽  
Polyphenol Oxidase ◽  
Frozen Storage ◽  
Color Difference ◽  
Browning Index ◽  
Air Samples ◽  
Significant Difference ◽  
Main Effect ◽  
Effect Of Treatment ◽  
Main Effects

Polyphenol oxidase (PPO) activity values for pawpaw pulp during frozen storage were measured for the main effect of month of storage at three levels (0, 4, 8 months) and treatment at four levels (vacuum, air, ascorbic acid or n-acetylcysteine). A significant effect of treatment was observed in PPO activity (p<0.001). Post hoc analysis revealed no significant difference between samples that were vacuum packaged and those for which no attempt to exclude air was made. The addition of the two chemical browning inhibitors significantly lowered PPO activity. Ascorbic acid exhibited a significant 69% reduction in PPO activity compared to vacuum and air samples and n-acetylcysteine was significantly more effective than ascorbic acid and almost completely inhibited PPO activity compared to the vacuum and air samples. CIELAB tristimulous color values (L*, a*, b*) were used to generate the applied color values total color difference (DE), browning index, hue and chroma in pawpaw pulp for the two main effects. Analysis of variance for the main effects showed significance for all seven color attributes at p<0.001. For the main effect of storage time, ANOVA showed significance during storage for all seven color attributes at p<0.001, indicating that there were color changes during storage. Pawpaw pulp samples at 8 months of storage were significantly darker (lower L*), more yellow (higher b*), more vivid (higher chroma), and had a higher browning index than the samples at 0 or 4 months of storage. For the main effect of treatment, ascorbic acid and n-acetylcysteine treatment produced pawpaw pulp that was significantly different than samples to which air was not excluded for all seven dependent color variables. Specifically, n-acetylcysteine and ascorbic acid produced pulp that was lighter (higher L*), less red (lower a*), and more yellow (higher b* and hue), more vivid (higher chroma), and exhibited more color difference (higher DE). A strategy to inhibit enzymatic browning during frozen storage would be useful for the nascent pawpaw industry.

scholarly journals Response of Two Chickpea (Cicer arietinum L.) Varieties to Rates of Blended Fertilizer and Row Spacing at Tselemti District, Northern Ethiopia

2018 ◽  
Vol 2018 ◽  
pp. 1-8
Author(s):  
Tesfahun Mekuanint ◽  
Yemane Tsehaye ◽  
Yemane G. Egziabher
Keyword(s):  
Yield Components ◽  
Agronomic Traits ◽  
Row Spacing ◽  
Northern Ethiopia ◽  
Cicer Arietinum L ◽  
Significant Difference ◽  
Main Effect ◽  
Main Plot ◽  
Fertilizer Rates ◽  
Plot Design

Effects of row spacing, blended fertilizer rates, and varieties on some agronomic traits of chickpea were evaluated with the objective of investigating response of Kabuli and Desi type chick pea varieties to blended fertilizers rates and interrow spacing. The study was done using split plot design interrow spacing as a main plot, and fertilizer and variety as a subplot, where three row spacings (20 cm, 30 cm, and 40 cm) were assigned to the main plot while the factorial combination of four blended (NPSB) fertilizer rates (0 kg/ha, 50 kg/ha, 100 kg/ha, and 150 kg/ha) and representative of Kabuli and Desi type chickpea varieties such as Arerti and Mariye, respectively, were assigned to the subplot. Main effect of interrow spacing did not show significant difference on many studied agronomic parameters. Similarly, main effect of blended fertilizer rates and varieties did not reveal a significant difference for the studied parameters. However, significant differences were obtained on phenology, yield components, and yield for the varieties. Blended fertilizer rates utilized in Tselemti District did not show differences in most of studied traits. Reasonable row spacing of 20 cm for both types of chickpea could be used for the studied area.

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

scholarly journals The Effect of Modified Atmospheric Packaging on Beef Color Sensory Characteristics of Different Muscle pH Categories

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. Cassens ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Processing Plant ◽  
High Ph ◽  
Beef Processing ◽  
Modified Atmospheric Packaging ◽  
Significant Difference ◽  
Muscle Ph ◽  
Beef Steaks ◽  
Retail Display ◽  
Muscle Color

ObjectivesAny deviation from the bright-red color of beef can lead to discounted price or consumer rejection. Fresh beef lean color is influenced by pH. Various packaging techniques have been developed to enhance the lean color of beef steaks. Therefore, the objective of the current study was to evaluate the effects of modified atmospheric packaging on three different beef muscle pH categories.Materials and MethodsThe three categories evaluated for this study were: Normal (pH = 5.57 ± 0.1; N-pH), Moderately high (pH = 5.70 ± 0.09; M-pH), and High (pH = 6.39 ± 0.03; H-pH). The pH was taken on the carcass, at the 12th and 13th rib interface within 72 h of harvest at a commercial beef processing plant. Strip loins were fabricated from each carcass (n = 12) and sent to Oklahoma State University for further analysis. Strip loins were then cut into 2.54 cm steaks and randomly assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2) and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2, and 20% CO2). Visual color measurements for muscle color (MC; (1 = extremely bright cherry-red and 7 = extremely dark red), and surface discoloration (SD; 1 = no discoloration [0%] and 7 = extensive discoloration [81–100%]) were recorded on d 2, 4, and 6 of retail display by a trained panel. Data were analyzed using the Mixed Procedure of SAS.ResultsFor all pH treatments, PVC packaging possessed the darkest muscle color (P < 0.05) score compared to CO- and HiOx-MAP. When comparing N-pH, M-pH, and H-pH values, CO-MAP had approximately a 27.3%, 22.2%, and 25.3% improvement in muscle color, indicating a brighter lean color compared to PVC. Additionally, HiOx-MAP had approximately a 10.9%, 17.4%, and 16.5% improvement in muscle color score for N-pH, M-pH, and H-pH, respectively. When packaging steaks in either CO- or HiOx-MAP there was no significant difference (P > 0.05) between d 4 and 6 of retail display for muscle color. However, there was a significant (P < 0.05) darkening in muscle color for steaks packaged in PVC from d 4 to 6 of retail display. By the fourth d of retail, N-pH steaks packaged in PVC had 38.3% and 39.0% greater (P < 0.05) surface discoloration than CO- and HiOx-MAP, respectively.ConclusionThese results suggest that packaging steaks of different pH categories in CO- or HiOx-MAP can improve the surface color compared to PVC packaging.

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