scholarly journals Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

2019 ◽  
Vol 39 (1) ◽  
pp. 139-150 ◽  
Author(s):  
Kyung Chul Koh ◽  
Ku-Yong Chung ◽  
Hyun-Seok Kim ◽  
Se-Joo Kang ◽  
Chang-Bon Choi ◽  
...  
Keyword(s):  
Aging Time ◽  
Point Of Sale ◽  
Quality Grade

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
pp. 120-120
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
Quality Grade ◽  
Beef Steaks

scholarly journals Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time

2019 ◽  
Vol 3 (2) ◽  
pp. 122-122
Author(s):  
K. Wall ◽  
C. Kerth ◽  
Z. Hicks ◽  
D. Tucker
Keyword(s):  
Aging Time ◽  
Post Mortem ◽  
Quality Grade ◽  
Beef Steak

Statistical Examination of a Rapid Method for the Determination of Chlorinated Hydrocarbon Residues in Human Blood

1969 ◽  
Vol 52 (5) ◽  
pp. 1063-1066
Author(s):  
D P Bonderman ◽  
U Y Choi ◽  
H L Hetzler ◽  
K R Long
Keyword(s):  
Blood Serum ◽  
Aging Time ◽  
Rapid Method ◽  
Human Blood ◽  
Mixing Time ◽  
Human Blood Serum ◽  
Chlorinated Hydrocarbon ◽  
Laboratory Parameters

Abstract An orderly examination of the laboratory parameters involved in the recovery of the chlorinated hydrocarbon residue, p,p′-DDE, from human blood serum by the method of Dale, Curley, and Cueto is reported. The age of the serum, amount of hexane used for extraction, duration of mixing time, and temperature were varied; the results were examined statistically to discern the possible effects. All these factors had a statistically significant effect upon the results of the analytical quantitation performed by GLC. The aging time of these rum and the amount of hexane used for the extraction as well as the aging time and duration of mixing time were intercorrelated. Modification for use of the published procedures based upon these findings is suggested.

Determination of the Effect of Nickel Content on Hardness, Optimum Aging Temperature and Aging Time for Spinodal Bronze Alloys Cast in Metal Mould

2015 ◽  
Vol 813-814 ◽  
pp. 597-602 ◽  
Author(s):  
Karthik V. Shankar ◽  
R. Sellamuthu
Keyword(s):  
Aging Time ◽  
Spinodal Decomposition ◽  
Aging Temperature ◽  
Cast Alloy ◽  
Nickel Content ◽  
Dendritic Structure ◽  
Peak Hardness ◽  
Microstructural Observation ◽  
Peak Aging

An investigation was conducted to find the optimum aging temperature and aging time for Cu-Sn-Ni spinodal bronze alloys with varying nickel wt% cast in metal mould. The specimens were subjected to solutionisation and were aged at 250°C, 300°C, 350°C, 400°C and 450°C to induce spinodal decomposition. The microstructural observation reveals that the dendritic structure of the as-cast alloy was completely eliminated after solutionisation and grain boundary precipitates were formed with increase in aging time. The peak hardness and the peak aging time increases with increase in nickel content. This implies that nickel contributes to spinodal decomposition process.

scholarly journals Effects of Quality Grade and Aging Time on Yields, Objective Tenderness, Protein Degradation, and Microbial Growth of Dry and Wet Aged Short Loins

2018 ◽  
Vol 2 (2) ◽  
pp. 81-81
Author(s):  
A. M. Cavender ◽  
Y. Yeh-Parker ◽  
F. M. Giotto ◽  
B. S. Ferguson ◽  
A. S. De Mello
Keyword(s):  
Protein Degradation ◽  
Aging Time ◽  
Microbial Growth ◽  
Quality Grade

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
High Performance ◽  
Hplc Analysis ◽  
Solid Phase ◽  
Lipid Fraction ◽  
Acetonitrile Solution ◽  
Processing Plant ◽  
Quality Grade ◽  
Beef Steaks ◽  
Strip Loin

ObjectivesThe objective of this project was to explore metabolomic predictors that could determine the potential of beef strip loin steaks differing in quality grade, aging time, and degree of doneness to develop positive flavors.Materials and MethodsUSDA Select (n = 18) and USDA Upper 2/3 Choice (n = 18) beef strip loins (IMPS 180) were collected from a processing plant. Loins were halved, and each half was wet aged for either 10 or 20 d in a cooler kept at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum packaged and stored in a freezer at –40°C. Prior to cooking steaks were thawed in a 4°C cooler for 12 to 24 h. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C) to one of three degrees of doneness: 63°C (medium rare), 71°C (medium) or 80°C (medium well). A six-member expert trained descriptive attribute panel was trained on 16 major attributes, 4 other attributes, and 3 texture attributes from the beef lexicon for 6 d prior to testing. Panelists were trained to scale each attribute on a sixteen-point intensity scale (0 = none, 15 = extremely intense). Panelists were served two random, representative cubes (1.3 cm × 1.3 cm × steak thickness) from each steak in a plastic souffle cup labeled with a random three-digit code. Panelists were seated in a breadbox-style booth under red lighting to eliminate degree of doneness bias. Portions from one raw steak from Quality Grade (QG) × aging combination from each loin was used for high performance liquid chromatography (HPLC) analysis. Samples were homogenized and extracted with a water/acetonitrile solution before being filtered. The lipid fraction was removed via solid phase extraction. Samples were then centrifuged and injected into the HPLC. Data was analyzed as a factorial arrangement of a completely randomized design.ResultsUSDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors and were juicier and more tender compared to USDA Select steaks, which were more intense in metallic and bitter flavors (P < 0.05). Steaks aged for 20 d were juicer and more tender than 10-d aged steaks (P < 0.05). However, 20-d aged steaks also had more intense sour, liver-like, and musty earthy/humus flavors and a less intense brown flavor compared to 10 d aged steaks (P < 0.05). Steaks cooked to 80°C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness (P < 0.05). Steaks cooked to either 63°C or 71°C had more intense bloody, metallic, and sour flavors and are juicier and more tender than steaks cooked to the higher degree of doneness (P < 0.05). The HPLC analysis of raw steak samples indicated a total of 54 compounds appeared in at least 80% of one treatment. Additionally, there were 2 peptides and 1 sugar that were significantly (P < 0.05) upregulated in the Choice, 20-d-aged strip loins. Additionally, 14 compounds were identified that were shared across all four QG × aging combinations. This included 11 peptides, 2 phospholipids, and 1 heterocyclic aromatic hydrocarbon.ConclusionThese compounds could be indications of the potential for steaks to form positive flavor attributes found in USDA Choice steaks and 20-d aged steaks as described by trained panel analysis.

scholarly journals Determination of optimum aging time for cuvee of rose sparkling wine

2015 ◽  
Vol 1 (6 (73)) ◽  
pp. 43
Author(s):  
Марія Вікторівна Скорченко ◽  
Марина Володимирівна Білько
Keyword(s):  
Aging Time ◽  
Sparkling Wine

FAAS Determination of Zinc in Water Samples after Enrichment by Coprecipitation with Mn(II)-5-Br-PADAP

2014 ◽  
Vol 997 ◽  
pp. 745-748
Author(s):  
Yao Yu Wan ◽  
Qing Hui Chen ◽  
Jun Xue Yao
Keyword(s):  
Detection Limit ◽  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Aging Time ◽  
Flame Atomic Absorption Spectrometry ◽  
Water Samples ◽  
Time Factors ◽  
Absorption Spectrometry ◽  
Flame Atomic Absorption

Flame atomic absorption spectrometry (FAAS) can determinate the contention of Zn2+ in water samples rapidly. Choosing 2 - (5 - bromo-2-pyridylazo) -5 - diethylaminophenol (5-Br-PADAP) as a precipitating agent, Mn2 + as the carrier ion to separate and enrich Zn2+ in water samples. And studies show that the selected system is affected by acidity, the amount of precipitant concentration, carrier usage and aging time factors. The detection limit is 0.117μg/L.Keywords 5-Br-PADAP、Mn2+、FAAS、Separation and enrichment、Zn2+

Effects of subprimal type, quality grade, and aging time on display color of ground beef patties

Meat Science ◽  
2014 ◽  
Vol 98 (2) ◽  
pp. 301-309 ◽  
Author(s):  
C.M. Garner ◽  
J.A. Unruh ◽  
M.C. Hunt ◽  
E.A.E. Boyle ◽  
T.A. Houser
Keyword(s):  
Aging Time ◽  
Ground Beef ◽  
Beef Patties ◽  
Quality Grade

Statistical Examination of a Rapid Method for the Determination of Chlorinated Hydrocarbon Residues in Human Blood

1969 ◽  
Vol 52 (5) ◽  
pp. 1063-1066
Author(s):  
D P Bonderman ◽  
U Y Choi ◽  
H L Hetzler ◽  
K R Long
Keyword(s):  
Blood Serum ◽  
Aging Time ◽  
Rapid Method ◽  
Human Blood ◽  
Mixing Time ◽  
Human Blood Serum ◽  
Chlorinated Hydrocarbon ◽  
Laboratory Parameters

Abstract An orderly examination of the laboratory parameters involved in the recovery of the chlorinated hydrocarbon residue, p,p′-DDE, from human blood serum by the method of Dale, Curley, and Cueto is reported. The age of the serum, amount of hexane used for extraction, duration of mixing time, and temperature were varied; the results were examined statistically to discern the possible effects. All these factors had a statistically significant effect upon the results of the analytical quantitation performed by GLC. The aging time of these rum and the amount of hexane used for the extraction as well as the aging time and duration of mixing time were intercorrelated. Modification for use of the published procedures based upon these findings is suggested.

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