Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p <0.05) lightness (L*), hardness, diameter shrinkage and cooking loss. As for sensory evaluation, there was no significantly difference (p >0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger.

A New Evolution Model for Weighted Directed Networks

The most of the recent models of directed weighted network evolution capture the growth process based on two conventional assumptions: constant average degree assumption and slowly growing diameter assumption. Such evolution models cannot fully support and reflect the dense power law and diameter shrinkage in the process of evolution of real networks. In this paper, a new evolution model, called BBVd, is proposed for directed weighted networks by extending BBV model with the idea of the Forest Fire model. In BBVd, new directed edges are established with probabilities computed based on in/our-strength of nodes, with dynamical evolution of weights for local directed edges. The experimental result shows that the generated networks using BBVd display power-law behavior for the node strength distributions, and moreover, it satisfies the densification power laws and has shrinking diameter.

The Relationship between Stem Diameter Shrinkage and Tree Bole Moisture Loss Due to Transpiration

The responsiveness of four types of stem diameter shrinkage indicators to sap flow changes was compared under four air temperature and cloudiness conditions: above 0 °C below 80% cloud cover days; above 0 °C large percentage cloud cover days; low temperature below 80% cloud cover days; and low temperature large percentage cloud cover days. In this study, we investigated the effects of indicative functions of relatively easy-to-access stem diameter shrinkage on variation characteristics of sap flow. High-resolution-based stem diameter shrinkage is related to changes in tree moisture content. Stem diameter shrinkage indicators are adopted to confirm sap flow changes resulting from transpiration pull, which may enhance the power of stem diameter shrinkage as an index for tree bole moisture loss. After measuring stem diameter variations, the following stem diameter shrinkage indicators were calculated: maximum daily shrinkage, daily stem diameter increment, daily stem diameter variation, and tree water deficit-induced stem shrinkage (TWD). Sap flow was measured synchronously, and stem diameter shrinkage indicators were analyzed to confirm their responses to sap flow. TWD was positively correlated (r ≥ 0.317) with daily variations in sap flow and reached extremely significant levels (p ≤ 0.001) under all conditions. TWD and maximum daily shrinkage were able to better reflect the correlation between changes in stem diameter and sap flow on a daily scale, except large percentage cloud cover days with low temperatures. Changes in stem diameter had no correlation with sap flow during low temperature and large percentage cloud cover days. Among all stem diameter shrinkage indicators, TWD showed the highest correlation (r ≥ 0.601 and p ≤ 0.001) with sap flow under all conditions, except during large percentage cloud cover days with low temperatures. The stem diameter shrinkage indicators did not reflect sap flow changes during large percentage cloud cover days with low temperatures. The indicator that best reflected moisture loss of trees was TWD.

Quality of cooked goat meat sausages incorporated with goat tripe

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p>0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p> 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico - chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

In-situ formation and densification of MgAl2O4-Y3Al5O12 and MgAl2O4-MgNb2O6 ceramics via a single-stage SRS process

MgAl2O4 (MA)-Y3Al5O12 (YAG) and MA-MgNb2O6 (MN) ceramics with high density were successfully fabricated via a single-stage solid-state reaction sintering (SRS) process at 1580?C for 4 h. The effect of Y2O3 or Nb2O5 additions from 2.5 wt% to 7.5 wt% on the phase compositions, microstructures, shrinkage ratio, apparent porosity, bulk density and cold compressive strength of MA-YAG and MA-MN ceramics has been investigated. It was found that MgO and Y2O3 reacted with Al2O3 to form MA and YAG during sintering while Nb2O5 reacted with MgO to form MN. YAG and MA grains in the MA-YAG ceramics exist as granular shape, and their average grain size is about 1 ?m and 5 ?m, respectively. YAG grains distribute on the intergranular space of MA particles. Polygonal MA particles can be observed in the MA-MN ceramics, and MN grains distribute on the intergranular space of MA particles as well as on MA particles. Rod-like MN grains can be formed in the MA-MN ceramics by addition of 7.5 wt% Nb2O5. The diameter shrinkage ratio, volume shrinkage ratio, bulk density and cold compressive strength of MA-YAG and MA-MN ceramics are greatly improved by doping Y2O3 and Nb2O5, respectively.

Shrinkage of Cured Fluoroelastomers. II. Shrinkage Control

Processing variables have been examined for the prediction and control of mold shrinkage in directions pertinent to practical applications. (1) Of the total shrinkage of finished parts, more than 75% results from the press cure, and the remainder is the result of weight losses during the subsequent oven cure. (2) Mold shrinkage may be reduced by addition of CaO, bituminous coal fines, or epoxy resins. Shrinkage can be increased by addition of volatile materials. (3) Control of shrinkage may also be effected with acicular fillers or filler mixtures through fiber orientation in the elastomeric matrix in the desired direction. In the case of O-rings, inside diameter shrinkage values ranging from zero to three per cent can be produced in a controllable manner by blank preparation techniques commonly used in the industry.

DENDROGRAPH PATTERNS IN DECAPITATED TREES: PRELIMINARY OBSERVATIONS

Dendrographs attached to the lower boles of large trees of several species indicated little change in diametral fluctuation patterns following decapitation or severe mechanical interruption of conducting tissues. Treated and undisturbed stems of a particular species, investigated concurrently, manifested striking similarities in the amount, trend, and duration of diameter shrinkage. The results of these experiments, in company with others dealing with continued moisture movement in experimentally treated trees, jointly suggest that the water-conducting system of large wood stems is one of great coherency and stability.