The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef

2018 ◽  
Vol 2 (21) ◽  
pp. 103-116
Author(s):  
Katarzyna Tkacz ◽  
Adam Więk ◽  
Ryszard Żywica ◽  
Joanna K. Banach
Keyword(s):  
Heat Treatment ◽  
Electrical Stimulation ◽  
Water Content ◽  
High Voltage ◽  
Raw Material ◽  
Beef Carcasses ◽  
Maximum Shear Force ◽  
Negative Effect ◽  
Forced Air ◽  
Air Circulation

The aim of the study was to determine the effect of high voltage electrical stimulation (330 V, 17 Hz, 120 s) of beef half-carcass and heat treatment on tenderness and water holding capacity of meat. The experimental material was a semimembranosus muscle derived from Polish Holstein-Friesian heifers (n=12). In the experiment, a forced and natural air circulation ovens were used; the raw material was heated at 170ºC to obtain a final temperature from 55 to 80ºC inside the beef. Results showed that electrical stimulation improved tenderness of roasted beef, which was demonstrated in the decrease in the maximum shear force from 39 to 26%. The electrical stimulation had a negative effect on cooking losses during roasting and water content in the final product. It has also been shown that studied quality attributes of beef depends on the type of heat treatment. Beef prepared in forced air circulation oven, were characterized by lower water content and higher values of maximum shear and compression forces than those heated in natural air circulation oven.

scholarly journals Industrial Ceramic Blocks for Buildings: Clay Characterization and Drying Experimental Study

Energies ◽  
2020 ◽  
Vol 13 (11) ◽  
pp. 2834
Author(s):  
A.M. Vasconcelos da Silva ◽  
J.M.P.Q. Delgado ◽  
A.S. Guimarães ◽  
W.M.P. Barbosa de Lima ◽  
R. Soares Gomez ◽  
...  
Keyword(s):  
Mass Loss ◽  
Particle Diameter ◽  
Ceramic Materials ◽  
Raw Material ◽  
Average Particle ◽  
Ceramic Block ◽  
Ceramic Blocks ◽  
Dimensional Variation ◽  
Forced Air ◽  
Air Circulation

The conformation of a ceramic piece follows the steps of preparing the raw material, molding, lamination, drying, and firing. Drying is a thermodynamic process of heat and mass transfer, with dimensional variations of the product that requires a large amount of energy. Ceramic materials when exposed to non-uniform drying may suffer cracks and deformations, reducing their post-drying quality. Thus, this work aimed to study the drying of industrial ceramic blocks in an oven with forced air circulation. Experiments were carried out to characterize the clay and drying of the ceramic block at temperatures ranging from 50 °C to 100 °C. Results of the chemical, mineralogical, granulometric, differential thermal, and thermogravimetric analysis of the clay, and heating kinetics, mass loss, and dimensional variation of the industrial ceramic block are presented and analyzed in detail. It was found that the clay is basically composed of silica and alumina (≈ 80.96%), with an average particle diameter of 13.36 μm. The study proved that drying at high temperature and low relative humidity of the air generates high rates of mass loss, heating, and volumetric shrinkage in the ceramic product, and high thermo-hydraulic stresses, which cause the appearance and propagation of cracks, gaps, and cleavages, compromising the final quality of the product.

scholarly journals INFLUENCE OF DRYING ON THE PHYSICAL AND MECHANICAL PROPERTIES OF WOOD FROM TREES GROWN IN AN AGROFORESTRY SYSTEM

2020 ◽  
Vol 44 ◽  
Author(s):  
Elder Eloy ◽  
Eduarda Bandera ◽  
Tauana Mangini ◽  
Laura da Silva Zanchetta ◽  
Rômulo Trevisan ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Eucalyptus Grandis ◽  
Physical And Mechanical Properties ◽  
Agroforestry System ◽  
Bending Test ◽  
Schizolobium Parahyba ◽  
Standard Specimens ◽  
Forced Air ◽  
Air Circulation

ABSTRACT The cultivation of native and exotic species intercropped in an agroforestry system raises the interest for information on the properties of wood. Therefore, different methods are being tested to improve the technological properties of this material, including drying, which causes changes in the physical and mechanical properties of the wood. The present study investigated the influence of drying on the physical and mechanical properties of wood from tree species grown in an agroforestry system. Parapiptadenia rigida (Benth.) Brenan, Peltophorum dubium (Spreng.) Taub., Eucalyptus grandis W. Hill × Eucalyptus urophylla S.T. Blake (hybrid), and Schizolobium parahyba (Vell.) S.F.Blake were the species selected for the study. Three 9-year-old individuals of each of the species were obtained from an agroforestry system. Thirty wood samples (2.5 × 2.5 × 41 cm) were extracted from each species. The wood samples were divided between temperature treatments; 6 samples were used for each heat treatment (control, 120, 150, 180, and 210 °C), which were then dried for two hours in an oven (with forced air circulation). Following the heat treatment, the mechanical properties of wood samples were evaluated to determine the modulus of elasticity and rupture, the tension in the proportional limit, and maximum force according to the ASTM D-143-94 (2000) standard. Finally, the physical properties of the retractability of the wood samples were evaluated according to the NBR 7190 (ABNT, 1997) standard. Specimens used to analyze this variable came from sections of the wood (sample dimensions: 2.5 × 2.5 × 5 cm) not affected by the static bending test. Our findings indicate that, for all species investigated in this study, drying alters the physical and mechanical properties of the wood, with the most significant changes occurring at temperatures between 120 and 180 °C.

scholarly journals Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and colour stability in chilled beef carcasses

2013 ◽  
Vol 30 (1) ◽  
pp. 33-38
Author(s):  
EG Mombeni ◽  
MG Mombeini ◽  
LC Figueiredo ◽  
LSJ Siqueira ◽  
DT Dias ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Longissimus Dorsi ◽  
Control Group ◽  
Colour Stability ◽  
Rigor Mortis ◽  
Positive Effects ◽  
Beef Carcasses ◽  
Ageing Period

Fifty beef carcasses were used to determine the effects of High Voltage Electrical Stimulation (HVES, 800 Volts) on pH and meat quality. Meat from M. longissimus dorsi was examined for pH and temperature at 1, 2, 5, 10 and 24 hours, while tenderness and colour were examined seven days after slaughter. HVES decreased the pH of the meat and accelerated rigor mortis (P<0.05). HVES improved tenderness and colour compared with the control group across the ageing period at 4oC. It is suggested that HVES had positive effects on tenderness and colour. DOI: http://dx.doi.org/10.3329/bvet.v30i1.16283 Bangl. vet. 2013. Vol. 30, No. 1, 33-38

scholarly journals Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses

2013 ◽  
Vol 3 (9) ◽  
pp. 716-719 ◽  
Author(s):  
Ehsan Gharib Mombeni ◽  
Manoochehr Gharib Mombeini ◽  
Lucas Chaves Figueiredo ◽  
Luciano Soares Jacintho Siqueira ◽  
Debora Testoni Dias
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Color Stability ◽  
Beef Carcasses

scholarly journals Desiccation tolerance of cambuci seeds

2020 ◽  
Vol 11 ◽  
pp. e3143 ◽  
Author(s):  
Marcelo Brossi Santoro ◽  
Bruna do Amaral Brogio ◽  
Victor Augusto Forti ◽  
Ana Dionísia da Luz Coelho Novembre ◽  
Simone Rodrigues da Silva
Keyword(s):  
Water Content ◽  
Germination Test ◽  
Seed Desiccation ◽  
Randomized Design ◽  
Mean Germination Time ◽  
The Mean ◽  
Completely Randomized Design ◽  
Forced Air ◽  
Air Circulation ◽  
Water Contents

This work aimed to evaluate the interference of seed desiccation on the occurrence of root protrusion and the formation of normal cambuci seedlings. Seeds were obtained from mature fruits collected from adult plants and submitted to oven drying with forced air circulation at 30±2°C in order to obtain different water contents. The seeds were then submitted to the germination test in a completely randomized design at 25°C and 12 hours photoperiod, and were weekly evaluated for a period of 90 days, regarding the number of seeds with root protrusion, the number of dead seeds and normal seedlings. At the end the germination speed index (GSI) the mean germination time (MGT) and the average speed of germination (ASG) were calculated. Any of these variables were significantly affected until the water content decreased to 14.9%, whereas at 9.1% and 6.6% water contents, there was a significant reduction of root protrusion and GSI, and a higher percentage of dead seeds. Cambuci seeds tolerate desiccation down to 15% water content without losing viability.

The effects of grade, gender, and postmortem treatment on beef. I. Composition, cutability, and meat quality

1997 ◽  
Vol 77 (1) ◽  
pp. 33-40 ◽  
Author(s):  
L. E. Jeremiah ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
L. L. Gibson
Keyword(s):  
Gender Differences ◽  
Electrical Stimulation ◽  
Key Words ◽  
Meat Quality ◽  
High Voltage ◽  
Shear Force ◽  
Carcass Composition ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Beef Carcasses

A total of 195 beef carcasses of two genders (steers and heifers) and four Canadian carcass grades (A1, A2, B1, and B2) were evaluated to examine the effects of carcass grade, gender, and postmortem electrical stimulation on carcass composition, cutability (yield of specific primal cuts), and meat quality traits (traits related to appearance, palatability, yield, and consumer appeal). Cutability was not influenced by either grade or gender. Increased fatness appeared to be distributed equally in all portions (segments) of the carcass. Canadian beef carcass grades effectively segregated carcasses according to grade definitions for both composition and quality. Gender differences in quality generally reflected compositional differences observed between steers and heifers. High voltage electrical stimulation reduced shear force values, but exerted a greater influence on steer than heifer carcasses. Key words: Beef, composition, cutability, quality, grades, gender, electrical stimulation

scholarly journals Effects of High Voltage Electrical Stimulation on Meat Quality of Beef Carcasses

2010 ◽  
Vol 9 (3) ◽  
pp. 556-560 ◽  
Author(s):  
B. Nazli, O. ◽  
E.B. Bingol ◽  
T. Kahraman ◽  
O. Ergun
Keyword(s):  
Electrical Stimulation ◽  
Meat Quality ◽  
High Voltage ◽  
Beef Carcasses

The effects of grade, gender, and postmortem treatment on beef. II. Cooking properties and palatability attributes

1997 ◽  
Vol 77 (1) ◽  
pp. 41-54 ◽  
Author(s):  
L. E. Jeremiah ◽  
J. L. Aalhus ◽  
W. M. Robertson ◽  
L. L. Gibson
Keyword(s):  
Electrical Stimulation ◽  
High Voltage ◽  
Subcutaneous Fat ◽  
Consumer Acceptance ◽  
Interactive Effects ◽  
Semitendinosus Muscle ◽  
Cooking Properties ◽  
Beef Carcasses ◽  
Postmortem Aging ◽  
And Gender

A total of 196 beef carcasses of two genders (steers and heifers) and four carcass grades were evaluated for the effects of grade (carcass fatness (B1 = 2 to 4 mm subcutaneous fat; A1 = 4 to 10 mm subcutaneous fat; and A2 = 10 to 15 mm subcutaneous fat)) and meat quality (B2 = dark cutters) and gender. These carcasses also received two postmortem treatments (conventional or high voltage electrical stimulation and 3 or 6 d of postmortem aging) to evaluate the interactive effects of postmortem treatments with grade and gender. Cooking properties, palatability attributes, and consumer acceptance ratings were assessed on the longissimus muscle and flavor and texture profiles were obtained from the semitendinosus muscle. Differences attributable to carcass grade in palatability attributes were in agreement with expected differences, based upon differences in carcass fatness. Gender exerted little influence on either cooking or palatability attributes. Carcass grade or fatness appeared to influence the responses in palatability elicited from high voltage electrical stimulation and postmortem aging. Although the minimum fatness required to assure palatable beef could not be determined from the present results, lean B1 carcasses exhibited greater responses to the postmortem electrical stimulation treatment than fatter A2 carcasses. Key words: Beef, palatability, consumer acceptance, cooking properties, grade, gender, stimulation, aging

scholarly journals VARIOUS METHODS OF CHILLING AND HIGH-VOLTAGE ELECTRICAL STIMULATION APPLIED IN SUSTAINABLE BEEF PRODUCTION SYSTEMS

2020 ◽  
Author(s):  
Joanna K. Banach ◽  
Ryszard Żywica ◽  
Paulius Matusevičius
Keyword(s):  
Weight Loss ◽  
Electrical Stimulation ◽  
High Voltage ◽  
Production Systems ◽  
Electricity Consumption ◽  
Raw Material ◽  
Meat Production ◽  
Meat Weight ◽  
Fold Reduction ◽  
The Impact

ABSTRACTEntrepreneurs implementing the concept of sustainable development of meat production are highly interested in combining various red meat chilling systems with quality-improving techniques. Therefore, we analyzed the impact of high-voltage electrical stimulation (HVES) and selected chilling methods on changes in quality characteristics and weight loss of beef. We also studied energy consumption based on the heat balance of chilling chambers during the fast chilling of varying amounts of raw material.The HVES and the fast chilling method yielded positive economic (meat weight loss), technological (high quality, hot-boning), energetic (lower electricity consumption), and organizational effects (increased chilling speed, reducing of storage surfaces and expenditures for staff wages) compared to the slow and accelerated methods. Reaching the desired final temperature with an increased amount of chilled meat enabled a few-fold reduction in the total heat collected from the chambers and in meat weight loss. This allows recommending the above actions to be undertaken by entrepreneurs in the pursuit of sustainable meat production.

SIFAT FISIS MEKANIS BAMBU LAPIS SEBAGAI BAHAN BAKU PRODUK INTERIOR

2011 ◽  
Vol 3 (1) ◽  
pp. 15
Author(s):  
Arhamsyah Arhamsyah
Keyword(s):  
Flexural Strength ◽  
Water Content ◽  
Raw Material ◽  
Technical Aspects ◽  
Material Layer ◽  
Weight Variation

Research on the utilization of bamboo as a raw material layer interior products have been made. This research aims to determine the nature of plybamboo in terms of technical aspects / processes of manufacture, physical and mechanical, the influence of weight variation labur adhesive, adhesive types and kinds of bamboo products plybamboo.This type of bamboo used is sweet bamboo (Gigantochloa atter Kurz) and bamboo lear (Gigantochloa apus Kurz).The adhesive used was adhesive Polyvinil Acetat (PVAc) and Chloroprene with adhesive labur weight each - each 150 gr/m2, 200 gr/m2 and 250 gr/m2. The parameters tested were water content, density, flexural strength of dry and delamination.The results showed that the treatment using bamboo material with adhesive Chloroprene sweet heavy labur 250 gr/m2 produce the best plybamboo.Keywords: bamboo, glue, physical, mechanical

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