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Sample records for frozen beef burger

  1. Consumer's evaluation of the effects of gamma irradiation and natural antioxidants on general acceptance of frozen beef burger

    NASA Astrophysics Data System (ADS)

    Trindade, R. A.; Lima, A.; Andrade-Wartha, E. R.; Oliveira e Silva, A. M.; Mancini-Filho, J.; Villavicencio, A. L. C. H.

    2009-04-01

    The effect of addition of rosemary and oregano extracts on the sensory quality of irradiated beef burger was investigated. Batches of beef burgers were prepared with 400 ppm of rosemary or oregano extract and a group prepared with 200 ppm of synthetic butyl-hydroxytoluene (BHT)/butyl-hydroxy-anisol (BHA) was used as a control. Half of each formulation was irradiated at the maximum dose allowed for frozen meat (7 kGy). Samples were kept under frozen conditions (-20 °C) during the whole storage period, including during irradiation. Two analyses were performed after 20 and 90 days to verify the influence of the addition of the different types of antioxidants and the effect of irradiation and storage time on the acceptance of the product. Thirty-three and thirty-four untrained panelists were invited to participate in the first and second test, respectively. A structured hedonic scale ranging from 1 to 9 points was used in both analyses. BHT/BHA formulation obtained the highest score (6.73) and regarding the natural antioxidants, oregano received better acceptance (6.36). Irradiated samples formulated with oregano received a lower score, 6.03 in the first test and 5.06 in the second one, compared to the non-irradiated sample (6.36 and 5.79). In the second test (90 days), the sample formulated with BHT/BHA and which was irradiated received a higher score (6.59) when compared to the non-irradiated one (5.85). In both tests, the irradiated samples formulated with rosemary extract obtained a better score compared to the non-irradiated one, the scores being 5.00-3.82 and 5.00-3.76 in the first and second test, respectively. Our results allowed us to conclude that the natural antioxidants, rosemary and oregano extracts, present a good alternative for replacing synthetic additives in food industries, and that the irradiation process, in some cases, may help to enhance the sensory quality of food.

  2. Qualitative improvement of low meat beef burger using Aloe vera.

    PubMed

    Soltanizadeh, Nafiseh; Ghiasi-Esfahani, Hossein

    2015-01-01

    Low meat beef burgers have found their niche in the food markets in developing countries because of their lower price. However, these burgers still lack an acceptable quality. This study investigates the effects of different concentrations of Aloe vera on the quality of this food product. For this purpose, beef burgers were produced with 0%, 1%, 3%, and 5% Aloe vera and the changes in their cooking parameters, lipid oxidation, texture, and appeal to consumers over 7days of refrigerated storage were evaluated. Results indicate that Aloe vera contributed to some extent to decreased cooking loss and diameter reduction in the burgers. Increased concentrations of Aloe vera led to improvements in the water absorption and texture of the burgers as well as their lipid stability. However, a concentration level of 3% led to the most acceptability of the product to the panelists. Finally, it was found that Aloe vera acts as a hydrocolloid and improves the quality of burgers. PMID:25282702

  3. A Pilot Study to Compare a Mushroom-Soy-Beef Burger to an All-Beef Burger in School Meals

    ERIC Educational Resources Information Center

    Summers, Amber C.; Smith, Paul; Ezike, Adaora; Frutchey, Robin; Fahle, Jenna; DeVries, Eva; Taylor, Jarrett; Cheskin, Lawrence J.

    2015-01-01

    Purpose/Objectives: The purpose of this study was to determine if mushroom blended recipes are an acceptable option for use in the school food program. The palatability and acceptance of mushroom-soy-beef blend burgers among school-aged children was tested. Methods: Students in grades 2 through 8 were invited to participate in a taste test.…

  4. Alternative fat substitutes for beef burger: technological and sensory characteristics.

    PubMed

    Bastos, Sabrina C; Pimenta, Maria Emília S G; Pimenta, Carlos J; Reis, Tatiana A; Nunes, Cleiton A; Pinheiro, Ana Carla M; Fabrício, Luís Felipe F; Leal, Renato Silva

    2014-09-01

    This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp. PMID:25190862

  5. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

    PubMed Central

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo

    2015-01-01

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. PMID:26546424

  6. Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage.

    PubMed

    Ferrocino, Ilario; Greppi, Anna; La Storia, Antonietta; Rantsiou, Kalliopi; Ercolini, Danilo; Cocolin, Luca

    2016-01-01

    Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. PMID:26546424

  7. The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.

    PubMed

    Keenan, Derek F; Resconi, Virginia C; Smyth, Thomas J; Botinestean, Cristina; Lefranc, Célio; Kerry, Joseph P; Hamill, Ruth M

    2015-09-01

    The effects of fat substitution (≤ 15%) with commercial encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage [modified atmosphere packs (80% O2:20% CO2); constantly illuminated retail display at 4 °C; for 15 days] were studied using design of experiment (DOE). Burger formulations comprised beef shin (59.5%), salt (0.5%), vitamin E (0.015%) combined with varying levels of beef-fat/fish oils depending on the treatment. Increasing amounts of encapsulated and unencapsulated fish oils in burgers increased polyunsaturated fatty acid content (P < 0.001). Storage decreased (P < 0.001) a* values, which was in agreement with oxymyoglobin data. Vitamin E inclusion in burgers resulted in higher (P < 0.01) oxymyoglobin values. TBARS values increased (P < 0.001) over storage as expected. Fat substitution with unencapsulated oils increased cook loss (P < 0.001) and decreased hardness (P < 0.05) compared to other treatments. Optimisation predicted a burger formulation with 7.8% substitution in beef-fat with encapsulated fish oil. Panellists scored the optimised burger formulation (P < 0.05) lower than controls for overall acceptability. PMID:25965966

  8. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.

    PubMed

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Saldaña, Erick; Spada, Fernanda P; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-02-01

    Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies. PMID:26562792

  9. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.

    PubMed

    Selani, Miriam M; Shirado, Giovanna A N; Margiotta, Gregório B; Rasera, Mariana L; Marabesi, Amanda C; Piedade, Sonia M S; Contreras-Castillo, Carmen J; Canniatti-Brazaca, Solange G

    2016-05-01

    The effect of freeze-dried pineapple by-product and canola oil as fat replacers on the oxidative stability, cholesterol content and fatty acid profile of low-fat beef burgers was evaluated. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple by-product (PA), canola oil (CO), and pineapple by-product and canola oil (PC). Low-fat cooked burgers showed a mean cholesterol content reduction of 9.15% compared to the CN. Canola oil addition improved the fatty acid profile of the burgers, with increase in the polyunsaturated/saturated fatty acids ratio and decrease in the n-6/n-3 ratio, in the atherogenic and thrombogenic indexes. The oxidative stability of the burgers was affected by the vegetable oil addition. However, at the end of the storage time (120 days), malonaldehyde values of CO and PC were lower than the threshold for the consumer's acceptance. Canola oil, in combination with pineapple by-product, can be considered promising fat replacers in the development of healthier burgers. PMID:26775152

  10. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.

    PubMed

    Utrera, Mariana; Morcuende, David; Estévez, Mario

    2014-03-01

    The effect of three frozen storage temperatures (-8, -18 and -80 °C) on protein oxidation in beef patties was studied through the analysis of novel oxidation markers. Additionally, the connection between lipid and protein oxidation and the impact of the latter on particular quality traits (water holding capacity, color and texture) of subsequently processed beef patties (cooking/cold-stored) were investigated. Protein oxidation was measured as the loss of tryptophan fluorescence and formation of diverse lysine oxidation products (α-aminoadipic semialdehyde, α-aminoadipic acid and Schiff bases). Lipid oxidation was assessed by levels of thiobarbituric acid reactive substances and hexanal. A significant effect of storage temperature on protein oxidation was detected. Frozen storage increased the susceptibility of meat proteins to undergo further oxidation during processing. Timely interactions were found between lipid and protein oxidation. Plausible mechanisms by which oxidative damage to proteins may have an impact in particular quality traits are thoroughly discussed. PMID:24334047

  11. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.

    PubMed

    Shariati-Ievari, Shiva; Ryland, Donna; Edel, Andrea; Nicholson, Tiffany; Suh, Miyoung; Aliani, Michel

    2016-05-01

    Pulses are known to be nutritious foods but are susceptible to oxidation due to the reaction of lipoxygenase (LOX) with linolenic and linoleic acids which can lead to off flavors caused by the formation of volatile organic compounds (VOCs). Infrared micronization at 130 and 150 °C was investigated as a heat treatment to determine its effect on LOX activity and VOCs of chickpea and green lentil flour. The pulse flours were added to low-fat beef burgers at 6% and measured for consumer acceptability and physicochemical properties. Micronization at 130 °C significantly decreased LOX activity for both flours. The lentil flour micronized at 150 °C showed a further significant decrease in LOX activity similar to that of the chickpea flour at 150 °C. The lowering of VOCs was accomplished more successfully with micronization at 130 °C for chickpea flour while micronization at 150 °C for the green lentil flour was more effective. Micronization minimally affected the characteristic fatty acid content in each flour but significantly increased omega-3 and n-6 fatty acids at 150 °C in burgers with lentil and chickpea flours, respectively. Burgers with green lentil flour micronized at 130 and 150 °C, and chickpea flour micronized at 150 °C were positively associated with acceptability. Micronization did not affect the shear force and cooking losses of the burgers made with both flours. Formulation of low-fat beef burgers containing 6% micronized gluten-free binder made from lentil and chickpea flour is possible based on favorable results for physicochemical properties and consumer acceptability. PMID:26990186

  12. Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties.

    PubMed

    Kim, Hyun-Wook; Miller, Danika K; Lee, Yong Jae; Kim, Yuan H Brad

    2016-07-01

    The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties. In addition, no significant difference in hardness between fresh and frozen/thawed beef patties was observed for all dietary fiber treatments. However, incorporation of insoluble soy hull fiber decreased color and lipid oxidation stabilities of both fresh and frozen/thawed beef patties. Our results indicate that the incorporation of soy hull pectin could be an effective non-meat ingredient to minimize water loss and hardness defects of frozen beef patties. PMID:26946478

  13. Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

    PubMed Central

    2015-01-01

    The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the electro-magnetic resonance freezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (p<0.05), and it showed that the thawing loss of the round was higher than the loin. Water holding capacity decreased as the storage period became longer while the electro-magnetic resonance freezing was higher than the air blast on 8 month (p<0.05). As a result of sensory evaluation, the beef stored by the electro-magnetic resonance freezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef. PMID:26761797

  14. Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements

    PubMed Central

    Hwang, In-Guk; Yoo, Seon-Mi; Min, Sang-Gi

    2015-01-01

    Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample. PMID:26761864

  15. Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements.

    PubMed

    Kim, Kwang-Il; Lee, Sang-Yoon; Hwang, In-Guk; Yoo, Seon-Mi; Min, Sang-Gi; Choi, Mi-Jung

    2015-01-01

    Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample. PMID:26761864

  16. Tenderness improvement in fresh or frozen-thawed beef steaks treated with hydrodynamic pressure processing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Two experiments were conducted to determine the effect of freezing time postmortem on the effectiveness of the hydrodynamic pressure processing (HDP) technology to tenderize beef. In Exp. 1, the effect of hydrodynamic pressure processing (HDP) using two different shaped explosive charges (rectangula...

  17. 19 Beef cattle pregnancy rates following insemination with aged frozen angus semen

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Artificial insemination has proven to be a valuable asset to the cattle industry. It is assumed that once good quality semen is frozen in liquid nitrogen it should remain viable indefinitely; however, semen viability has not been systematically evaluated after being stored for several decades. In th...

  18. Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis.

    PubMed

    Zhao, Ming; Downey, Gerard; O'Donnell, Colm P

    2014-02-01

    A series of authentic and offal-adulterated beefburger samples was produced. Authentic product (36 samples) comprised either only lean meat and fat (higher quality beefburgers) or lean meat, fat, rusk and water (lower quality product). Beef offal adulterants comprised heart, liver, kidney and lung. Adulterated formulations (46 samples) were produced using a D-optimal experimental design. Fresh and frozen-then-thawed samples were modelled, separately and in combination, by a classification (partial least squares discriminant analysis) and class-modelling (soft independent modelling of class analogy) approach. With the former, 100% correct classification accuracies were obtained separately for fresh and frozen-then-thawed material. Separate class-models for fresh and frozen-then-thawed samples exhibited high sensitivities (0.94 to 1.0) but lower specificities (0.33-0.80 for fresh samples and 0.41-0.87 for frozen-then-thawed samples). When fresh and frozen-then-thawed samples were modelled together, sensitivity remained 1.0 but specificity ranged from 0.29 to 0.91. Results indicate a role for this technique in monitoring beefburger compliance to label. PMID:24262491

  19. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics.

    PubMed

    Alamprese, Cristina; Amigo, José Manuel; Casiraghi, Ernestina; Engelsen, Søren Balling

    2016-11-01

    This work aims at the development of a method based on FT-NIR spectroscopy and multivariate analysis for the identification and quantification of minced beef meat adulteration with turkey meat. Samples were analyzed as raw, frozen-thawed and cooked. Different multivariate regression and class-modeling strategies were evaluated. PLS regression models with R(2) in prediction higher than 0.884 and RMSEP lower than 10.8% were developed. PLS-DA applied to discriminate each type of sample in two classes (adulteration threshold=20%) showed values of sensitivity and specificity in prediction higher than 0.84 and 0.76, respectively. Thus, the study demonstrates that FT-NIR spectroscopy coupled with suitable chemometric strategies is a reliable tool for the identification and quantification of minced beef adulteration with turkey meat not only in fresh products, but also in frozen-thawed and cooked samples. This achievement is of crucial importance in the meat industry due to the increasing number of processed meat products, in which technological treatments can mask a possible inter-species adulteration. PMID:27337677

  20. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.

    PubMed

    Manios, Stavros G; Skandamis, Panagiotis N

    2015-03-01

    The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at -22 °C for 5 and 75 days. After thawing at 4 °C/16 h, 20 °C/12 h, in microwave/22-24 min, or without prior thawing, beef patties (90 g) were shaped and cooked in oven-broiler or in pan-grill to internal temperatures of 60 °C or 71 °C. Cooking in oven-broiler was more effective compared to pan-grill, especially when cooked to 71 °C. Defrosting methods did not affect significantly (P ≥ 0.05) the survival of the pathogens during subsequent cooking. Frozen storage for 75 days enhanced the survival of E. coli O157:H7, as the pathogen survived 3.1 logCFU/g when cooked in oven-broiler at 71 °C. Results may supplement the existing guidelines for the appropriate practices, associated with freezing, thawing and cooking of patties in households or catering services. PMID:25462379

  1. Incidence of Escherichia coli O157:H7 in frozen beef patties produced over an 8-hour shiftt.

    PubMed

    Pruett, W Payton; Biela, Timothy; Lattuada, Charles P; Mrozinski, Peter M; Barbour, W Mark; Flowers, Russell S; Osborne, William; Reagan, James O; Theno, David; Cook, Victor; McNamara, Ann Marie; Rose, Bonnie

    2002-09-01

    A ground beef patty processor detected Escherichia coli O157:H7 in five production lots during routine testing with polymerase chain reaction (PCR) technology. This finding stimulated research to determine the incidence and potential entry points of the pathogen during processing. One of these lots (53,960 kg) was divided into 71 pallets (760 kg each) of food service ground beef patties. Ten cartons (19 kg each) were removed from each pallet, for a total of 710 cartons. Four patties were taken from each carton and subdivided to provide comparable samples for E. coli O157:H7 analyses by three different laboratories. Two laboratories employed different immunoassay tests, and one used PCR to screen samples. One sample set was analyzed for aerobic plate, coliform, and E coli Biotype I counts to determine if any relationship existed between these microbial groups and the incidence of E. coli O157:H7. For 73 samples, presumptive positive results for E. coli O157:H7 were obtained by one or more methods. For 48 of these 73 samples, positive results for the pathogen were culture confirmed. The largest number (29) of culture-confirmed positive E. coli O157:H7 results were detected by PCR. Most positive results were obtained during a short segment of processing. All culture-confirmed E. coli O157:H7 strains were further characterized by two genetic subtyping techniques, resulting in two to four different patterns, depending on the subtyping procedure employed. For any sample tested, the aerobic plate count was < 3.0 log CFU/g, and coliform and E. coli Biotype I counts were < or = 1.00 log CFU/g. The results of this study suggest that most positive samples were associated with a contaminated batch of raw material introduced just before the 1725- to 1844-h processing segment. These results also indicate that more aggressive sampling plans and genetic screening technologies such as PCR may be used to better detect low levels of E. coli O157:H7 in ground beef products. PMID

  2. Shiga-toxin producing 0157:H7 and non-0157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on commercial open-flame gas or clam-shell electric grills

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated the possible effect of both fat and grill type on the fate of serotype O157:H7 strains of Escherichia coli (ECOH) and non-O157:H7 Shiga toxin producing strains of E. coli (STEC) in cooked ground beef patties. Both high fat and low fat ground beef (percent lean:fat = ca. 70:30 and 93:7, ...

  3. Assessment of mutagenic activity in thermally processed, frozen, electron-irradiated, and gamma-irradiated beef using the ames salmonella/mammalian microsome mutagenicity assay. Final report, June 1978-April 1980

    SciTech Connect

    Guthertz, L.S.; Fruin, J.T.

    1981-06-01

    Studies were undertaken to determine the mutagenic activity of beef that had been thermally processed, frozen, electron-irradiated, and gamma-irradiated. The Ames Salmonella/mammalian microsome mutagenicity assay, with several modifications, was used. Considerable difficulties in performing the test and interpreting the results were encountered. Experiments conducted showed that on some occasions up to 80% of the apparent revertants were not true revertants. The meats contained water-soluble growth factors, particularly histidine, which apparently supported greater than normal growth and macrocolony formation. Subsequently, the level of histidine in the media was reduced by an amount equal to that contributed by the meats. Also, extracts of the meat were substituted for whole meats as test material for evaluation. Particulate matter from the whole meats made automated colony counting impossible and complicated manual counting. Data collected failed to demonstrate that any of the meats or processing techniques produced mutagens. It was concluded that the test had limited applicability to whole food items and that the use of thermally, frozen, electron-irradiated, and gamma-irradiated processing does not induce mutagenic potential in beef.

  4. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    .... 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and...

  5. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    .... 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and...

  6. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    .... 319.313 Section 319.313 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF... INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Canned, Frozen, or Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and...

  7. Thermal inactivation of Salmonella spp. in pork burger patties.

    PubMed

    Gurman, P M; Ross, T; Holds, G L; Jarrett, R G; Kiermeier, A

    2016-02-16

    Predictive models, to estimate the reduction in Escherichia coli O157:H7 concentration in beef burgers, have been developed to inform risk management decisions; no analogous model exists for Salmonella spp. in pork burgers. In this study, "Extra Lean" and "Regular" fat pork minces were inoculated with Salmonella spp. (Salmonella 4,[5],12,i:-, Salmonella Senftenberg and Salmonella Typhimurium) and formed into pork burger patties. Patties were cooked on an electric skillet (to imitate home cooking) to one of seven internal temperatures (46, 49, 52, 55, 58, 61, 64 °C) and Salmonella enumerated. A generalised linear logistic regression model was used to develop a predictive model for the Salmonella concentration based on the internal endpoint temperature. It was estimated that in pork mince with a fat content of 6.1%, Salmonella survival will be decreased by -0.2407log10 CFU/g for a 1 °C increase in internal endpoint temperature, with a 5-log10 reduction in Salmonella concentration estimated to occur when the geometric centre temperature reaches 63 °C. The fat content influenced the rate of Salmonella inactivation (P=0.043), with Salmonella survival increasing as fat content increased, though this effect became negligible as the temperature approached 62 °C. Fat content increased the time required for patties to achieve a specified internal temperature (P=0.0106 and 0.0309 for linear and quadratic terms respectively), indicating that reduced fat pork mince may reduce the risk of salmonellosis from consumption of pork burgers. Salmonella serovar did not significantly affect the model intercepts (P=0.86) or slopes (P=0.10) of the fitted logistic curve. This predictive model can be applied to estimate the reduction in Salmonella in pork burgers after cooking to a specific endpoint temperature and hence to assess food safety risk. PMID:26686598

  8. Multidimensional Potential Burgers Turbulence

    NASA Astrophysics Data System (ADS)

    Boritchev, Alexandre

    2016-03-01

    We consider the multidimensional generalised stochastic Burgers equation in the space-periodic setting: partial {u}/partial t+(nabla f({u}) \\cdot nabla) {u}-ν Δ {u}= nabla η, quad t ≥ 0, {x} in{T}^d=({R}/ {Z})^d, under the assumption that u is a gradient. Here f is strongly convex and satisfies a growth condition, ν is small and positive, while η is a random forcing term, smooth in space and white in time. For solutions u of this equation, we study Sobolev norms of u averaged in time and in ensemble: each of these norms behaves as a given negative power of ν. These results yield sharp upper and lower bounds for natural analogues of quantities characterising the hydrodynamical turbulence, namely the averages of the increments and of the energy spectrum. These quantities behave as a power of the norm of the relevant parameter, which is respectively the separation ℓ in the physical space and the wavenumber k in the Fourier space. Our bounds do not depend on the initial condition and hold uniformly in {ν}. We generalise the results obtained for the one-dimensional case in [10], confirming the physical predictions in [4, 30]. Note that the form of the estimates does not depend on the dimension: the powers of {ν, |{{k}}|, ℓ} are the same in the one- and the multi-dimensional setting.

  9. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... given that term in 9 CFR 319.15(a), i.e., chopped fresh and/or frozen beef with or without seasoning and... “hamburger” in 9 CFR 319.15(b). ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS,...

  10. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... given that term in 9 CFR 319.15(a), i.e., chopped fresh and/or frozen beef with or without seasoning and... “hamburger” in 9 CFR 319.15(b). ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS,...

  11. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... given that term in 9 CFR 319.15(a), i.e., chopped fresh and/or frozen beef with or without seasoning and... “hamburger” in 9 CFR 319.15(b). ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS,...

  12. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... given that term in 9 CFR 319.15(a), i.e., chopped fresh and/or frozen beef with or without seasoning and... “hamburger” in 9 CFR 319.15(b). ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS,...

  13. 7 CFR 65.155 - Ground beef.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... given that term in 9 CFR 319.15(a), i.e., chopped fresh and/or frozen beef with or without seasoning and... “hamburger” in 9 CFR 319.15(b). ... OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS,...

  14. Texture of Frozen Food

    NASA Astrophysics Data System (ADS)

    Wani, Kohmei

    Quantitative determination of textural quality of frozen food due to freezing and storage conditions is complicated,since the texture is consisted of multi-dimensiona1 factors. The author reviewed the importance of texture in food quality and the factors which is proposed by a priori estimation. New classification of expression words of textural properties by subjective evaluation and an application of four elements mechanical model for analysis of physical characteristics was studied on frozen meat patties. Combination of freezing-thawing condition on the subjective properties and physiochemical characteristics of beef lean meat and hamachi fish (Yellow-tail) meat was studied. Change of the plasticity and the deformability of these samples differed by freezing-thawing rate and cooking procedure. Also optimum freezing-thawing condition was differed from specimens.

  15. Frozen Frozen CO2

    NASA Technical Reports Server (NTRS)

    2005-01-01

    2 October 2005 This Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) image shows a view of frozen carbon dioxide in the south polar residual cap of Mars. Much of the south polar residual cap exhibits terrain that resembles stacks of sliced Swiss cheese, but this portion of the cap lacks the typical, circular depressions that characterize much of the region. Carbon dioxide on Mars freezes at a temperature of around 148 Kelvins, which is -125oC or about -193oF.

    Location near: 87.2oS, 28.4oW Image width: width: 3 km (1.9 mi) Illumination from: upper left Season: Southern Spring

  16. Burgers turbulence and passive random advection

    NASA Astrophysics Data System (ADS)

    Boldyrev, Stanislav Anatolievich

    1999-10-01

    The thesis is devoted to development of new methods in the theory of strong turbulence. These methods are illustrated with the so-called Burgers' model of turbulence, i.e., the Navier-Stokes equation without pressure, supplemented by a Gaussian, short-time correlated external force. The main goal of the theory is to describe the statistics of the velocity field. Since the Navier-Stokes equation is nonlinear, the problem is highly nontrivial; it is sometimes referred to as the ``Ising model'' of strong turbulence. The importance of the problem for plasma physics, astrophysics, physics of self-organized criticality, disordered systems, etc., is discussed in Chapter 1. In this thesis a new self-consistent theoretical approach to the problem is developed. The problem is treated from the field-theoretical point of view, and, therefore, appropriate methods such as regularization, operator product expansion, and an assumption about scaling invariance are employed. The scheme ``from particular to general'' is adopted. The main ideas of the approach are first developed in detail for the one-dimensional Burgers model in Chapter 2 and then generalized to the multidimensional case in Chapter 3. In all of the cases the velocity- difference and velocity-gradient probability density functions are obtained. Their derivation is based on the self-consistent conjecture about the operator product expansion for the dissipative term, introduced by Polyakov [1995]. Comparison of the obtained results with the available direct numerical simulations shows a very good agreement. The practically important longitudinal velocity-difference PDF and div v PDF in the multidimensional case are discussed within the approach. In Chapter 4 the statistics of passive quantities (such as temperature, concentration, magnetic field) ``frozen'' into the turbulent fluid are obtained by using the methods developed in Chapters 2 and 3. The velocity field is assumed to be Gaussian, and short-time correlated

  17. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  18. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  19. Frozen shoulder

    MedlinePlus

    Frozen shoulder is a condition in which the shoulder is painful and loses motion because of inflammation. ... The capsule of the shoulder joint has ligaments that hold the shoulder bones to each other. When the capsule becomes inflamed, the shoulder bones are ...

  20. Sample Structure of Forced Burgers Turbulence

    NASA Astrophysics Data System (ADS)

    Nakazawa, H.

    1981-05-01

    Burgers equation in the inviscid limit with Gaussian white noise type force is analyzed as a model for a class of forced Burgers turbulence problems in the light of a classical work of stochastic differential equations for total energy and total variation (in the space variable) of the field are derived. Significance of the quantity total variation and the prospects on the existence of the invariant measure are also discussed.

  1. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

    PubMed Central

    Shawish, Reyad R.; Al-Humam, Naser A.

    2016-01-01

    Food-borne pathogens are of high concern for public health and food safety. Staphylococcus aureus food poisoning is one of the most economically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs) in processed beef from Kingdom of Saudi Arabia (KSA) and Egypt. In the present investigation a total of 250 random processed meat samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon) were collected from different super markets in the study area. Using conventional cultural methods, samples were cultured for isolation and identification of S. aureus. Multiplex PCR was used to detect SEs of the classical type SEA, SEB, SEC and SED from isolates. The percentage presence of S. aureus in minced meat, beef burger, beef sausage, beef kofta and beef luncheon was 38%, 22%, 30%, 32% and 12%, respectively. Multiplex PCR indicated that all examined samples contain different types of classical staphylococcal enterotoxins and only minced meat samples contained all four types of toxins. Multiplex PCR is efficient in detection of SEs from food and may be used in tracing of toxins to promote food hygiene. Implications of contamination of processed meat to food hygiene in the study area are highlighted. PMID:27088066

  2. Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia.

    PubMed

    Shawish, Reyad R; Al-Humam, Naser A

    2016-01-01

    Food-borne pathogens are of high concern for public health and food safety. Staphylococcus aureus food poisoning is one of the most economically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs) in processed beef from Kingdom of Saudi Arabia (KSA) and Egypt. In the present investigation a total of 250 random processed meat samples (50 each of minced meat, beef burger, beef sausage, beef kofta and beef luncheon) were collected from different super markets in the study area. Using conventional cultural methods, samples were cultured for isolation and identification of S. aureus. Multiplex PCR was used to detect SEs of the classical type SEA, SEB, SEC and SED from isolates. The percentage presence of S. aureus in minced meat, beef burger, beef sausage, beef kofta and beef luncheon was 38%, 22%, 30%, 32% and 12%, respectively. Multiplex PCR indicated that all examined samples contain different types of classical staphylococcal enterotoxins and only minced meat samples contained all four types of toxins. Multiplex PCR is efficient in detection of SEs from food and may be used in tracing of toxins to promote food hygiene. Implications of contamination of processed meat to food hygiene in the study area are highlighted. PMID:27088066

  3. Viscous Instanton for Burgers' Turbulence

    NASA Astrophysics Data System (ADS)

    Balkovsky, E.; Falkovich, G.; Kolokolov, I.; Lebedev, V.

    We consider the tails of probability density functions (PDF) for different characteristics of velocity that satisfies Burgers equation driven by a large-scale force. The saddle-point approximation is employed in the path integral so that the calculation of the PDF tails boils down to finding the special field-force configuration (instanton) that realizes the extremum of probability. We calculate high moments of the velocity gradient ∂xu and find out that they correspond to the PDF with ln [P(∂ xu)]∝-(-partial_xu / {Re})3/2 where {Re} is the Reynolds number. That stretched exponential form is valid for negative ∂xu with the modulus much larger than its root-mean-square (rms) value. The respective tail of PDF for negative velocity differences w is steeper than Gaussian, ln℘(w) -(w/urms)3, as well as single-point velocity PDF ln℘(u) -(|u|/urms)3. For high velocity derivatives u{(k)}=∂ xku, the general formula is found: ln { P} (|u(k)|)∝ -(|u(k)| / {Re}k)3/(k+1).

  4. Thermal inactivation of Escherichia coli O157:H7 (ECOH) in frozen ground beef patties following cooking on commerical open-flame gas and electric clam-shell grills

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Both the prevalence and levels of serotype O157:H7 strains of Escherichia coli (ECOH) are quite low, yet this pathogen continues to cause food borne illness due to consumption of undercooked ground/non-intact beef. Thus, further studies are warranted to comparatively quantify thermal destruction of ...

  5. Comparison of the microbial quality of ground beef and ground beef patties from internet and local retail markets.

    PubMed

    Pao, S; Ettinger, M R

    2009-08-01

    This study evaluated the microbial quality of ground beef and ground beef patties sold at local (Virginia) and Internet (U.S.) retail markets. A total of 152 ground beef products, consisting of locally purchased raw ground beef (LRG) and frozen beef patties (LFP) and Internet-procured frozen ground beef (IFG) and frozen beef patties (IFP), were tested. Results showed that LFP had significantly lower levels of aerobic mesophiles, psychrotrophs, and coliforms than LRG, IFG, and IFP. Furthermore, IFG had greater numbers of Escherichia coli than LRG and LFP. No sample was contaminated with E. coli 0157: H7, but one duplicate set of summer LFP samples contained Salmonella. Listeria spp. were present in 25 and 29% of samples from local and Internet markets, respectively. About 5.0, 11.1, 10.5, and 7.9% of LRG, LFP, IFG, and IFP samples were contaminated with L. monocytogenes. This study identified differences in microbial quality between local and Internet products. Careful handling and thorough cooking of ground beef products, regardless of market source, are recommended to prevent foodborne illness. PMID:19722408

  6. The Burger Court and the Press.

    ERIC Educational Resources Information Center

    Higdon, Philip R.

    This report discusses recent cases involving freedom of the press that have been heard before the Burger court of the United States Supreme Court. The report discerns a trend toward treating the press like an ordinary citizen; this is a reversal of the view of the Warren court that the First Amendment creates special rights for the press so that…

  7. On the decay of Burgers turbulence

    NASA Astrophysics Data System (ADS)

    Gurbatov, S. N.; Simdyankin, S. I.; Aurell, E.; Frisch, U.; Tóth, G.

    1997-08-01

    This work is devoted to the decay of random solutions of the unforced Burgers equation in one dimension in the limit of vanishing viscosity. The initial velocity is homogeneous and Gaussian with a spectrum proportional to kn at small wavenumbers k and falling off quickly at large wavenumbers.

  8. Analytic Solutions of the Vector Burgers Equation

    NASA Technical Reports Server (NTRS)

    Nerney, Steven; Schmahl, Edward J.; Musielak, Z. E.

    1996-01-01

    The well-known analytical solution of Burgers' equation is extended to curvilinear coordinate systems in three dimensions by a method that is much simpler and more suitable to practical applications than that previously used. The results obtained are applied to incompressible flow with cylindrical symmetry, and also to the decay of an initially linearly increasing wind.

  9. On the Burgers-Poisson equation

    NASA Astrophysics Data System (ADS)

    Grunert, K.; Nguyen, Khai T.

    2016-09-01

    In this paper, we prove the existence and uniqueness of weak entropy solutions to the Burgers-Poisson equation for initial data in L1 (R). In addition an Oleinik type estimate is established and some criteria on local smoothness and wave breaking for weak entropy solutions are provided.

  10. Reflections on "Replicating Milgram" (Burger, 2009)

    ERIC Educational Resources Information Center

    Miller, Arthur G.

    2009-01-01

    In "Replicating Milgram: Would People Still Obey Today?" Jerry M. Burger (see record 2008-19206-001) reported a high base rate of obedience, comparable to that observed by Stanley Milgram (1974). Another condition, involving a defiant confederate, failed to significantly reduce obedience. This commentary discusses the primary contributions of…

  11. Burger V. Brennan: A Debate on Obscenity.

    ERIC Educational Resources Information Center

    Cole, Terry W.

    Two 1973 Supreme Court rulings, "Miller v. California" and "Paris Adult Theatre I v. Slaton," consider the problem of obscenity in light of the First Amendment. Chief Justice Burger's stand, which represented that of a five-man majority, was based on the presumption that obscenity is not protected by the First Amendment because it is a form of…

  12. Comparative Study of Two Methods for Detection of Clostridium perfringens in Ground Beef.

    PubMed

    Emswiler, B S; Pierson, C J; Kotula, A W

    1977-03-01

    The tryptose-sulfite-cycloserine agar pour plate method was superior to selective enrichment in liquid sulfite medium for isolation of small numbers of Clostridium perfringens from frozen ground beef. PMID:16345236

  13. Comparative Study of Two Methods for Detection of Clostridium perfringens in Ground Beef

    PubMed Central

    Emswiler, B. S.; Pierson, C. J.; Kotula, A. W.

    1977-01-01

    The tryptose-sulfite-cycloserine agar pour plate method was superior to selective enrichment in liquid sulfite medium for isolation of small numbers of Clostridium perfringens from frozen ground beef. PMID:16345236

  14. Spontaneous Stochasticity and Anomalous Dissipation for Burgers Equation

    NASA Astrophysics Data System (ADS)

    Eyink, Gregory L.; Drivas, Theodore D.

    2015-01-01

    We develop a Lagrangian approach to conservation-law anomalies in weak solutions of inviscid Burgers equation, motivated by previous work on the Kraichnan model of turbulent scalar advection. We show that the entropy solutions of Burgers possess Markov stochastic processes of (generalized) Lagrangian trajectories backward in time for which the Burgers velocity is a backward martingale. This property is shown to guarantee dissipativity of conservation-law anomalies for general convex functions of the velocity. The backward stochastic Burgers flows with these properties are not unique, however. We construct infinitely many such stochastic flows, both by a geometric construction and by the zero-noise limit of the Constantin-Iyer stochastic representation of viscous Burgers solutions. The latter proof yields the spontaneous stochasticity of Lagrangian trajectories backward in time for Burgers, at unit Prandtl number. It is conjectured that existence of a backward stochastic flow with the velocity as martingale is an admissibility condition which selects the unique entropy solution for Burgers. We also study linear transport of passive densities and scalars by inviscid Burgers flows. We show that shock solutions of Burgers exhibit spontaneous stochasticity backward in time for all finite Prandtl numbers, implying conservation-law anomalies for linear transport. We discuss the relation of our results for Burgers with incompressible Navier-Stokes turbulence, especially Lagrangian admissibility conditions for Euler solutions and the relation between turbulent cascade directions and time-asymmetry of Lagrangian stochasticity.

  15. Algorithm refinement for the stochastic Burgers' equation

    SciTech Connect

    Bell, John B.; Foo, Jasmine; Garcia, Alejandro L. . E-mail: algarcia@algarcia.org

    2007-04-10

    In this paper, we develop an algorithm refinement (AR) scheme for an excluded random walk model whose mean field behavior is given by the viscous Burgers' equation. AR hybrids use the adaptive mesh refinement framework to model a system using a molecular algorithm where desired while allowing a computationally faster continuum representation to be used in the remainder of the domain. The focus in this paper is the role of fluctuations on the dynamics. In particular, we demonstrate that it is necessary to include a stochastic forcing term in Burgers' equation to accurately capture the correct behavior of the system. The conclusion we draw from this study is that the fidelity of multiscale methods that couple disparate algorithms depends on the consistent modeling of fluctuations in each algorithm and on a coupling, such as algorithm refinement, that preserves this consistency.

  16. Dynamic Transitions of Generalized Burgers Equation

    NASA Astrophysics Data System (ADS)

    Li, Limei; Ong, Kiah Wah

    2016-03-01

    In this article, we study the dynamic transition for the one dimensional generalized Burgers equation with periodic boundary condition. The types of transition are dictated by the sign of an explicitly given parameter b, which is derived using the dynamic transition theory developed by Ma and Wang (Phase transition dynamics. Springer, New York, 2014). The rigorous result demonstrates clearly the types of dynamics transition in terms of length scale l, dispersive parameter δ and viscosity ν.

  17. R.E. Burger Plant, Ohio

    SciTech Connect

    Peltier, R.

    2007-10-15

    First Energy's R.E. Burger Plant at Shadyside, OH has hosted a number of R & D projects over the years, but none as large as the demonstration of Powerspan's 30-MW Electro-Catalytic Oxidation (ECO) multipollutant removal process a few years ago. Credit Powerspan for scaling up the demo unit and for adding CO{sub 2} as a target of a new pilot process called ECO{sub 2}.

  18. Optimal active control for Burgers equations

    NASA Technical Reports Server (NTRS)

    Ikeda, Yutaka

    1994-01-01

    A method for active fluid flow control based on control theory is discussed. Dynamic programming and fixed point successive approximations are used to accommodate the nonlinear control problem. The long-term goal of this project is to establish an effective method applicable to complex flows such as turbulence and jets. However, in this report, the method is applied to stochastic Burgers equation as an intermediate step towards this goal. Numerical results are compared with those obtained by gradient search methods.

  19. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  20. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  1. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  2. 9 CFR 94.22 - Restrictions on importation of beef and ovine meat from Uruguay.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... and ovine meat from Uruguay. 94.22 Section 94.22 Animals and Animal Products ANIMAL AND PLANT HEALTH...: PROHIBITED AND RESTRICTED IMPORTATIONS § 94.22 Restrictions on importation of beef and ovine meat from Uruguay. Notwithstanding any other provisions of this part, fresh (chilled or frozen) beef and ovine...

  3. Quality characteristics of jerky made from hydrodynamic pressure processed (HDP) chevon and beef

    Technology Transfer Automated Retrieval System (TEKTRAN)

    HDP processing has been reported to improve tenderness of beef and pork, but its effect on goat meat (chevon) has not been studied. This experiment was conducted to determine the effects of HDP processing on quality characteristics of chevon and beef jerky. Vacuum packaged frozen/thawed boneless che...

  4. Decaying Turbulence in the Generalised Burgers Equation

    NASA Astrophysics Data System (ADS)

    Boritchev, Alexandre

    2014-10-01

    We consider the generalised Burgers equation where f is strongly convex and ν is small and positive. We obtain sharp estimates for Sobolev norms of u (upper and lower bounds differ only by a multiplicative constant). Then, we obtain sharp estimates for the dissipation length scale and the small-scale quantities which characterise the decaying Burgers turbulence, i.e., the structure functions and the energy spectrum. The proof uses a quantitative version of an argument by Aurell et al. (J Fluid Mech 238:467-486, 1992). Note that we are dealing with decaying, as opposed to stationary turbulence. Thus, our estimates are not uniform in time. However, they hold on a time interval [ T 1, T 2], where T 1 and T 2 depend only on f and the initial condition, and do not depend on the viscosity. These results allow us to obtain a rigorous theory of the one-dimensional Burgers turbulence in the spirit of Kolmogorov's 1941 theory. In particular, we obtain two results which hold in the inertial range. On one hand, we explain the bifractal behaviour of the moments of increments, or structure functions. On the other hand, we obtain an energy spectrum of the form k -2. These results remain valid in the inviscid limit.

  5. Statistical properties of shocks in Burgers turbulence

    NASA Astrophysics Data System (ADS)

    Avellaneda, Marco; Weinan, E.

    1995-08-01

    We consider the statistical properties of solutions of Burgers' equation in the limit of vanishing viscosity,partial /{partial t}uleft( {x,t} right) + partial /{partial x}left( {1/2uleft( {x,t} right)^2 } right) = 0, with Gaussian whitenoise initial data. This system was originally proposed by Burgers[1] as a crude model of hydrodynamic turbulence, and more recently by Zel'dovich et al..[12] to describe the evolution of gravitational matter at large spatio-temporal scales, with shocks playing the role of mass clusters. We present here a rigorous proof of the scaling relation P(s)∞s 1/2, s≪1 where P(s) is the cumulative probability distribution of shock strengths. We also show that the set of spatial locations of shocks is discrete, i.e. has no accumulation points; and establish an upper bound on the tails of the shock-strength distribution, namely 1- P(s)≤exp{- Cs 3} for s≫1. Our method draws on a remarkable connection existing between the structure of Burgers turbulence and classical probabilistic work on the convex envelope of Brownian motion and related diffusion processes.

  6. 7 CFR 1260.315 - Qualified State Beef Councils.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Council North Carolina Cattlemen's Association North Dakota Beef Commission Ohio Beef Council Oklahoma Beef Commission Oregon Beef Council Pennsylvania Beef Council, Inc. South Carolina Cattle and Beef Board South Dakota Beef Industry Council Tennessee Beef Industry Council Texas Beef Industry...

  7. 7 CFR 1260.315 - Qualified State Beef Councils.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Council North Carolina Cattlemen's Association North Dakota Beef Commission Ohio Beef Council Oklahoma Beef Commission Oregon Beef Council Pennsylvania Beef Council, Inc. South Carolina Cattle and Beef Board South Dakota Beef Industry Council Tennessee Beef Industry Council Texas Beef Industry...

  8. 7 CFR 1260.315 - Qualified State Beef Councils.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Council North Carolina Cattlemen's Association North Dakota Beef Commission Ohio Beef Council Oklahoma Beef Commission Oregon Beef Council Pennsylvania Beef Council, Inc. South Carolina Cattle and Beef Board South Dakota Beef Industry Council Tennessee Beef Industry Council Texas Beef Industry...

  9. 7 CFR 1260.315 - Qualified State Beef Councils.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Council North Carolina Cattlemen's Association North Dakota Beef Commission Ohio Beef Council Oklahoma Beef Commission Oregon Beef Council Pennsylvania Beef Council, Inc. South Carolina Cattle and Beef Board South Dakota Beef Industry Council Tennessee Beef Industry Council Texas Beef Industry...

  10. Some More Solutions of Burgers' Equation

    NASA Astrophysics Data System (ADS)

    Kumar, Mukesh; Kumar, Raj

    2015-01-01

    In this work, similarity solutions of viscous one-dimensional Burgers' equation are attained by using Lie group theory. The symmetry generators are used for constructing Lie symmetries with commuting infinitesimal operators which lead the governing partial differential equation (PDE) to ordinary differential equation (ODE). Most of the constructed solutions are found in terms of Bessel functions which are new as far as authors are aware. Effect of various parameters in the evolutional profile of the solutions are shown graphically and discussed them physically.

  11. Turbulence for the generalised Burgers equation

    NASA Astrophysics Data System (ADS)

    Boritchev, A. A.

    2014-12-01

    This survey reviews rigorous results obtained by A. Biryuk and the author on turbulence for the generalised space-periodic Burgers equation \\displaystyle u_t+f'(u)u_x=ν uxx+η,\\qquad x \\in S^1={R}/{Z}, where f is smooth and strongly convex, and the constant 0<ν\\ll 1 corresponds to the viscosity coefficient. Both the unforced case ( η=0) and the case when η is a random force which is smooth with respect to x and irregular (kick or white noise) with respect to t are considered. In both cases sharp bounds of the form Cν-δ, δ≥slant 0, are obtained for the Sobolev norms of u averaged over time and over the ensemble, with the same value of δ for upper and lower bounds. These results yield sharp bounds for small-scale quantities characterising turbulence, confirming the physical predictions. Bibliography: 56 titles.

  12. The deterministic and statistical Burgers equation

    NASA Astrophysics Data System (ADS)

    Fournier, J.-D.; Frisch, U.

    Fourier-Lagrangian representations of the UV-region inviscid-limit solutions of the equations of Burgers (1939) are developed for deterministic and random initial conditions. The Fourier-mode amplitude behavior of the deterministic case is characterized by complex singularities with fast decrease, power-law preshocks with k indices of about -4/3, and shocks with k to the -1. In the random case, shocks are associated with a k to the -2 spectrum which overruns the smaller wavenumbers and appears immediately under Gaussian initial conditions. The use of the Hopf-Cole solution in the random case is illustrated in calculations of the law of energy decay by a modified Kida (1979) method. Graphs and diagrams of the results are provided.

  13. Spectrum and energy transfer in steady Burgers turbulence

    NASA Technical Reports Server (NTRS)

    Girimaji, Sharath S.; Zhou, YE

    1995-01-01

    The spectrum, energy transfer, and spectral interactions in steady Burgers turbulence are studied using numerically generated data. The velocity field is initially random and the turbulence is maintained steady by forcing the amplitude of a band of low wavenumbers to be invariant in time, while permitting the phase to change as dictated by the equation. The spectrum, as expected, is very different from that of Navier-Stokes turbulence. It is demonstrated that the far range of the spectrum scales as predicted by Burgers. Despite the difference in their spectra, in matters of the spectral energy transfer and triadic interactions Burgers turbulence is similar to Navier-Stokes turbulence.

  14. 7 CFR 1260.121 - Imported beef or beef products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Imported beef or beef products. 1260.121 Section 1260... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Definitions § 1260.121 Imported beef or...

  15. Rapid detection of irradiated frozen hamburgers

    NASA Astrophysics Data System (ADS)

    Delincée, Henry

    2002-03-01

    DNA comet assay can be employed as a rapid and inexpensive screening test to check whether frozen ground beef patties (hamburgers) have been irradiated as a means to increase their safety by eliminating pathogenic bacteria, e.g. E. coli O157:H7. Such a detection procedure will provide an additional check on compliance with existing regulations, e.g. enforcement of labelling and rules in international trade. Frozen ready prepared hamburgers from the market place were `electron irradiated' with doses of 0, 1.3, 2.7, 4.5 and 7.2kGy covering the range of potential commercial irradiation. DNA fragmentation in the hamburgers was made visible within a few hours using the comet assay, and non-irradiated hamburgers could be easily discerned from the irradiated ones. Even after 9 months of frozen storage, irradiated hamburgers could be identified. Since DNA fragmentation may also occur with other food processes (e.g. temperature abuse), positive screening tests shall be confirmed using a validated method to specifically prove an irradiation treatment, e.g. EN 1784 or EN 1785.

  16. Frozen shoulder - aftercare

    MedlinePlus

    Adhesive capsulitis - aftercare; Frozen shoulder syndrome - aftercare ... Krabak BJ, Banks NL. Adhesive capsulitis. In: Frontera WR, Silver JK, eds. Essentials of Physical Medicine and Rehabilitation . 2nd ed. Philadelphia, PA: Elsevier Saunders;2008: ...

  17. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture.

    PubMed

    Melero, Beatriz; Diez, Ana M; Rajkovic, Andreja; Jaime, Isabel; Rovira, Jordi

    2012-08-17

    Numerous investigations have provided evidence that chicken products are a source of Listeria monocytogenes and Campylobacter jejuni. Different strategies applied in final products are needed to prevent consumers' contamination. In this work, the combination of modified atmosphere packaging (MAP) and protective culture to control the growth of freeze stressed and non-stressed L. monocytogenes and C. jejuni on fresh chicken meat burger was studied. Meat burgers were inoculated with L. monocytogenes, C. jejuni and Leuconostoc pseudomesenteroides PCK 18, as protective strain against L. monocytogenes. Prior to the addition of the protective culture, half of the L. monocytogenes and C. jejuni - inoculated meat was frozen at -18°C for 48 h to subject cells to stress. Following the addition of the protective culture, meat burgers were packaged in air or MAP (50% CO(2)/50% O(2)) and stored under refrigeration conditions. L. monocytogenes counts were not reduced by the freezing temperature applied; however, the addition of Lc. pseudomesenteroides PCK 18 reduced its counts for 0.90 log cfu/g when chicken meat burgers were packaged under MAP. Furthermore, freezing stress was an effective strategy to reduce C. jejuni counts but only in combination with a high-O(2) MAP, it was completely eliminated. Chicken meat burgers' shelf-life under aerobic packaging conditions was reduced by the effect of freeze-thawing, while the use of MAP extended the product's shelf-life till 21days. Therefore, the combination of freezing, protective culture and MAP could extend the shelf-life and enhance the food safety of this kind of chicken products. PMID:22831819

  18. Wavelets meet Burgulence: CVS-filtered Burgers equation

    NASA Astrophysics Data System (ADS)

    Nguyen van yen, Romain; Farge, Marie; Kolomenskiy, Dmitry; Schneider, Kai; Kingsbury, Nick

    2008-08-01

    Numerical experiments with the one-dimensional inviscid Burgers equation show that filtering the solution at each time step in a way similar to CVS (Coherent Vortex Simulation) gives the solution of the viscous Burgers equation. The CVS filter used here is based on a complex-valued translation-invariant wavelet representation of the velocity, from which one selects the wavelet coefficients having modulus larger than a threshold whose value is iteratively estimated. The flow evolution is computed from either deterministic or random initial conditions, considering both white noise and Brownian motion.

  19. A discrete model of a modified Burgers' partial differential equation

    NASA Technical Reports Server (NTRS)

    Mickens, R. E.; Shoosmith, J. N.

    1990-01-01

    A new finite-difference scheme is constructed for a modified Burger's equation. Three special cases of the equation are considered, and the 'exact' difference schemes for the space- and time-independent forms of the equation are presented, along with the diffusion-free case of Burger's equation modeled by a difference equation. The desired difference scheme is then obtained by imposing on any difference model of the initial equation the requirement that, in the appropriate limits, its difference scheme must reduce the results of the obtained equations.

  20. 7 CFR 1260.121 - Imported beef or beef products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Imported beef or beef products. 1260.121 Section 1260.121 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and...

  1. Electronic Inspection of Beef

    NASA Technical Reports Server (NTRS)

    Anselmo, Victor J.; Gammell, Paul M.; Clark, Jerry

    1987-01-01

    Two proposed methods for grading beef quality based on inspection by electronic equipment: one method uses television camera to generate image of a cut of beef as customer sees it; other uses ultrasonics to inspect live animal or unsliced carcasses. Both methods show promise for automated meat inspection.

  2. Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins.

    PubMed

    2015-02-01

    This study evaluated the influence of the Programmed Nutrition Beef Program and exogenous growth promotants (ExGP) on water holding capacity characteristics of enhanced beef strip loins. Sixty, frozen strip loins, arranged in a 2 × 2 factorial treatment arrangement with dietary program serving as the first factor and use of ExGP as the second factor, were thawed, injected with an enhancement solution, and stored for 7 days. Loins from ExGP cattle possessed the ability to bind more (P < 0.05) water before pumping and bind less (P < 0.05) water after pumping and storage. Loin pH across treatments was similar (P > 0.10) before injection, but increased post-injection and after storage (P < 0.01). Treatments did not affect loin purge loss, steak cook loss, and expressible moisture (P > 0.10). The Programmed Nutrition Beef Program and use of ExGPs minimally impacted water holding capacity of enhanced frozen/thawed beef strip loins. PMID:25460124

  3. Modified non-linear Burgers' equations and cosmic ray shocks

    NASA Technical Reports Server (NTRS)

    Zank, G. P.; Webb, G. M.; Mckenzie, J. F.

    1988-01-01

    A reductive perturbation scheme is used to derive a generalized non-linear Burgers' equation, which includes the effects of dispersion, in the long wavelength regime for the two-fluid hydrodynamical model used to describe cosmic ray acceleration by the first-order Fermi process in astrophysical shocks. The generalized Burger's equation is derived for both relativistic and non-relativistic cosmic ray shocks, and describes the time evolution of weak shocks in the theory of diffusive shock acceleration. The inclusion of dispersive effects modifies the phase velocity of the shock obtained from the lower order non-linear Burger's equation through the introduction of higher order terms from the long wavelength dispersion equation. The travelling wave solution of the generalized Burgers' equation for a single shock shows that larger cosmic ray pressures result in broader shock transitions. The results for relativistic shocks show a steepening of the shock as the shock speed approaches the relativistic cosmic ray sound speed. The dependence of the shock speed on the cosmic ray pressure is also discussed.

  4. The Inviscid Burgers Equation with Brownian Initial Velocity

    NASA Astrophysics Data System (ADS)

    Bertoin, Jean

    The law of the (Hopf-Cole) solution of the inviscid Burgers equation with Brownian initial velocity is made explicit. As examples of applications, we investigate the smoothness of the solution, the statistical distribution of the shocks, we determine the exact Hausdorff function of the Lagrangian regular points and investigate the existence of Lagrangian regular points in a fixed Borel set.

  5. Escherichia coli O157: burger bug or environmental pathogen?

    PubMed

    Strachan, Norval J C; Dunn, Geoffrey M; Locking, Mary E; Reid, Thomas M S; Ogden, Iain D

    2006-11-01

    The three main pathways of Escherichia coli O157 infection are foodborne, environmental (including direct contact with animals and their faeces and contaminated water supplies) or person to person contact. The disease is often nicknamed the 'burger bug' but it appears that environmental risk factors may be more important. In this study we use four techniques (outbreak analysis, case-control studies, disease mapping and quantitative microbial risk assessment (QMRA)) to determine whether burgers or environmental pathways present the greater risk in Scotland. Analysis of E. coli O157 outbreaks in Scotland from 1994 to 2003 associated with either meat or dairy foods, or with environmental transmission shows that approximately 40% [M1] of these outbreaks were foodborne, 54% were environmental and 6% involved both transmission routes. However, the largest outbreaks tend to be foodborne accounting for 83% of outbreak cases. Case-control studies indicate strong risk associations with environmental exposure in Scotland, the UK as a whole and the USA, but burgers appear to be more of a risk in the USA. Canadian, Scottish and Swedish disease mapping studies found positive association with indicators of cattle density. In Grampian (North-East Scotland) we found that there was a positive association with cattle and sheep density (divided by human population density) as well as percentage of population on private water supplies. We found 63% of cases in rural postcodes compared with 37% urban after correcting for population differences suggesting that at least 26% of cases may be classified as environmental. QMRA showed that on average, the risk was 100 times greater when visiting a pasture than eating a burger in Grampian. However, it is difficult to determine which pathway actually causes most illnesses as it is unknown how many burgers are consumed daily and what is the frequency of human visits to pasture. The implementation of hygienic food processing post-1996 Central

  6. Frozen-intensity test research of frozen coal with steel

    NASA Astrophysics Data System (ADS)

    Zhang, Xiaopeng; Huang, Cheng; Liu, Weibo

    2002-05-01

    As a sort of multiple component, and dispersed state granule aggregation, frozen coal behaves similar to frozen soil. On the basis of its unique ice-cementation effect and not-frozen water along with dynamical balance state between the frameworks of mineral granule, the mechanical behavior of frozen coal is more complex than usual in compact medium, restrictedly with force amount, process time period and temperature. In all factors which impact on frozen intensity of frozen coal frozen with steel plate, water content is relatively easy to control. From results of this test research, values of frozen intensity is changeable under different water content. Up to the critical water content, the value of frozen intensity increase rapidly till a certain steady value. Under a certain temperature and water content condition, the granule component of frozen coal has somewhat effect on the frozen intensity. Usually, the frozen intensity of large granule coal is greater than the small granule's However, the distributing of coal granule size present a steady probability rule. So the effect from granule size is tiny.

  7. The Frozen Price Game

    ERIC Educational Resources Information Center

    Alden, Lori

    2003-01-01

    In this article, the author discusses the educational frozen price game she developed to teach the basic economic principle of price allocation. In addition to demonstrating the advantages of price allocation, the game also illustrates such concepts as opportunity costs, cost benefit comparisons, and the trade-off between efficiency and equity.…

  8. Effect of rapid thawing on the meat quality attributes of USDA Select beef strip loin steaks

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine the meat quality effects of rapidly thawing steaks in a water bath. Frozen beef strip loins (n = 24) were cut into steaks sequentially from the rib end and identified by anatomical location (anterior, middle, posterior) within the loin. Within location,...

  9. Foods - fresh vs. frozen or canned

    MedlinePlus

    Frozen foods vs. fresh or canned; Fresh foods vs. frozen or canned; Frozen vegetables versus fresh ... a well-balanced diet. Many people wonder if frozen and canned vegetables are as healthy for you ...

  10. Curation of Frozen Samples

    NASA Technical Reports Server (NTRS)

    Fletcher, L. A.; Allen, C. C.; Bastien, R.

    2008-01-01

    NASA's Johnson Space Center (JSC) and the Astromaterials Curator are charged by NPD 7100.10D with the curation of all of NASA s extraterrestrial samples, including those from future missions. This responsibility includes the development of new sample handling and preparation techniques; therefore, the Astromaterials Curator must begin developing procedures to preserve, prepare and ship samples at sub-freezing temperatures in order to enable future sample return missions. Such missions might include the return of future frozen samples from permanently-shadowed lunar craters, the nuclei of comets, the surface of Mars, etc. We are demonstrating the ability to curate samples under cold conditions by designing, installing and testing a cold curation glovebox. This glovebox will allow us to store, document, manipulate and subdivide frozen samples while quantifying and minimizing contamination throughout the curation process.

  11. FROZEN HYDROCARBONS IN COMETS

    SciTech Connect

    Simonia, Irakli

    2011-02-15

    Recent investigations of the luminescence of frozen hydrocarbon particles of icy cometary halos have been carried out. The process of luminescence of organic icy particles in a short-wavelength solar radiation field is considered. A comparative analysis of observed and laboratory data leads to 72 luminescent emission lines in the spectrum of the comet 153P/Ikeya-Zhang. The concept of cometary relict matter is presented, and the creation of a database of unidentified cometary emission lines is proposed.

  12. Frozen cultural plasticity.

    PubMed

    Houdek, Petr; Novakova, Julie

    2016-01-01

    We discuss cultural group selection under the view of the frozen plasticity theory and the different explanatory power and predictions of this framework. We present evidence that cultural adaptations and their influence on the degree of cooperation may be more complex than presented by Richerson et al., and conclude with the gene-environment-culture relationship and its impacts on cultural group selection. PMID:27561647

  13. A Jacobi collocation approximation for nonlinear coupled viscous Burgers' equation

    NASA Astrophysics Data System (ADS)

    Doha, Eid; Bhrawy, Ali; Abdelkawy, Mohamed; Hafez, Ramy

    2014-02-01

    This article presents a numerical approximation of the initial-boundary nonlinear coupled viscous Burgers' equation based on spectral methods. A Jacobi-Gauss-Lobatto collocation (J-GL-C) scheme in combination with the implicit Runge-Kutta-Nyström (IRKN) scheme are employed to obtain highly accurate approximations to the mentioned problem. This J-GL-C method, based on Jacobi polynomials and Gauss-Lobatto quadrature integration, reduces solving the nonlinear coupled viscous Burgers' equation to a system of nonlinear ordinary differential equation which is far easier to solve. The given examples show, by selecting relatively few J-GL-C points, the accuracy of the approximations and the utility of the approach over other analytical or numerical methods. The illustrative examples demonstrate the accuracy, efficiency, and versatility of the proposed algorithm.

  14. Sailing the deep blue sea of decaying Burgers turbulence

    NASA Astrophysics Data System (ADS)

    Bauer, Michel; Bernard, Denis

    1999-07-01

    We study Lagrangian trajectories and scalar transport statistics in decaying Burgers turbulence. We choose velocity fields solutions of the inviscid Burgers equation whose probability distributions are specified by Kida's statistics. They are time-correlated, and neither time-reversal invariant nor Gaussian. We discuss in some detail the effect of shocks on trajectories and transport equations. We derive the inviscid limit of these equations using a formalism of operators localized on shocks. We compute the probability distribution functions of the trajectories although they do not define Markov processes. As physically expected, these trajectories are statistically well defined but collapse with probability one at infinite time. We point out that the advected scalars enjoy inverse energy cascades. We also make a few comments on the connection between our computations and persistence problems.

  15. Convergence of a random walk method for the Burgers equation

    SciTech Connect

    Roberts, S.

    1985-10-01

    In this paper we consider a random walk algorithm for the solution of Burgers' equation. The algorithm uses the method of fractional steps. The non-linear advection term of the equation is solved by advecting ''fluid'' particles in a velocity field induced by the particles. The diffusion term of the equation is approximated by adding an appropriate random perturbation to the positions of the particles. Though the algorithm is inefficient as a method for solving Burgers' equation, it does model a similar method, the random vortex method, which has been used extensively to solve the incompressible Navier-Stokes equations. The purpose of this paper is to demonstrate the strong convergence of our random walk method and so provide a model for the proof of convergence for more complex random walk algorithms; for instance, the random vortex method without boundaries.

  16. Intermittency in fractal Fourier hydrodynamics: Lessons from the Burgers equation.

    PubMed

    Buzzicotti, Michele; Biferale, Luca; Frisch, Uriel; Ray, Samriddhi Sankar

    2016-03-01

    We present theoretical and numerical results for the one-dimensional stochastically forced Burgers equation decimated on a fractal Fourier set of dimension D. We investigate the robustness of the energy transfer mechanism and of the small-scale statistical fluctuations by changing D. We find that a very small percentage of mode-reduction (D ≲ 1) is enough to destroy most of the characteristics of the original nondecimated equation. In particular, we observe a suppression of intermittent fluctuations for D < 1 and a quasisingular transition from the fully intermittent (D=1) to the nonintermittent case for D ≲ 1. Our results indicate that the existence of strong localized structures (shocks) in the one-dimensional Burgers equation is the result of highly entangled correlations amongst all Fourier modes. PMID:27078449

  17. Fluesorbent FGD at the Burger and Lausche plants

    SciTech Connect

    Nelson, S. Jr.

    1998-04-01

    While large, capital-intensive coal-fired power plants have a number of waste-free flue gas desulfurization options available, few economical choices exist for operators of more moderately-sized industrial and institutional boilers. The Fluesorbent technology, a simple duct-injection process designed for waste-free operation and low capital costs, was designed to fill this gap. Its unique feature is the use of expanded vermiculite or perlite with the injected lime. This enables 85% SO{sub 2} removal at reasonable lime consumption rates and results in a valuable agricultural by-product, instead of a waste. A 6,500-acfm Fluesorbent pilot plant was recently tested at Ohio Edison`s Burger station with promising results. Plans are currently underway for the first permanent Fluesorbent installation on two coal-fired boilers at Ohio University`s Lausche heating plant. This paper describes the Burger plant results and the Lausche plant plans.

  18. Fluesorbent FGD at the Burger and Lausche plants

    SciTech Connect

    Nelson, S. Jr.

    1998-07-01

    While large, capital-intensive coal-fired power plants have a number of waste-free flue gas desulfurization options available, few economical choices exist for operators of more moderately-sized industrial and institutional boilers. The Fluesorbent technology, a single duct-injection process designed for waste-free operation and low capital costs, was designed to fill this gap. Its unique feature is the use of expanded vermiculite or perlite with the injected lime. This enables 85% SO{sub 2} removal at reasonable lime consumption rates and results in a valuable agricultural by-product, instead of a waste. A 6,500-acfm Fluesorbent pilot plant was recently tested at Ohio Edison's Burger station with promising results. Plans are currently underway for the first permanent Fluesorbent installation on two coal-fired boilers at Ohio University's Lausche heating plant. This paper describes the Burger plant results and the Lausche plant plans.

  19. A lattice Boltzmann model for the Burgers-Fisher equation.

    PubMed

    Zhang, Jianying; Yan, Guangwu

    2010-06-01

    A lattice Boltzmann model is developed for the one- and two-dimensional Burgers-Fisher equation based on the method of the higher-order moment of equilibrium distribution functions and a series of partial differential equations in different time scales. In order to obtain the two-dimensional Burgers-Fisher equation, vector sigma(j) has been used. And in order to overcome the drawbacks of "error rebound," a new assumption of additional distribution is presented, where two additional terms, in first order and second order separately, are used. Comparisons with the results obtained by other methods reveal that the numerical solutions obtained by the proposed method converge to exact solutions. The model under new assumption gives better results than that with second order assumption. PMID:20590325

  20. Intermittency in fractal Fourier hydrodynamics: Lessons from the Burgers equation

    NASA Astrophysics Data System (ADS)

    Buzzicotti, Michele; Biferale, Luca; Frisch, Uriel; Ray, Samriddhi Sankar

    2016-03-01

    We present theoretical and numerical results for the one-dimensional stochastically forced Burgers equation decimated on a fractal Fourier set of dimension D . We investigate the robustness of the energy transfer mechanism and of the small-scale statistical fluctuations by changing D . We find that a very small percentage of mode-reduction (D ≲1 ) is enough to destroy most of the characteristics of the original nondecimated equation. In particular, we observe a suppression of intermittent fluctuations for D <1 and a quasisingular transition from the fully intermittent (D =1 ) to the nonintermittent case for D ≲1 . Our results indicate that the existence of strong localized structures (shocks) in the one-dimensional Burgers equation is the result of highly entangled correlations amongst all Fourier modes.

  1. Conservation laws of inviscid Burgers equation with nonlinear damping

    NASA Astrophysics Data System (ADS)

    Abdulwahhab, Muhammad Alim

    2014-06-01

    In this paper, the new conservation theorem presented in Ibragimov (2007) [14] is used to find conservation laws of the inviscid Burgers equation with nonlinear damping ut+g(u)ux+λh(u)=0. We show that this equation is both quasi self-adjoint and self-adjoint, and use these concepts to simplify conserved quantities for various choices of g(u) and h(u).

  2. Generating functions for modular graphs and Burgers's equation

    NASA Astrophysics Data System (ADS)

    Artamkin, I. V.

    2005-12-01

    It is shown that the generating functions of modular graphs satisfy Burgers's equations, which enable one to obtain in a unified way the generating functions for the virtual Euler characteristic and the Poincaré polynomial of the moduli space of punctured curves \\overline M_{g,n} and for the number (with weights 1/\\vert{\\operatorname{Aut} G}\\vert) of modular graphs G of a definite type.

  3. Enumeration of Escherichia coli O157:H7 in Outbreak-Associated Beef Patties.

    PubMed

    Gill, Alexander; Huszczynski, George

    2016-07-01

    An outbreak of five cases of Escherichia coli O157 infection that occurred in Canada in 2012 was linked to frozen beef patties seasoned with garlic and peppercorn. Unopened retail packs of beef patties from the implicated production lot were recovered and analyzed to enumerate E. coli O157, other E. coli strains, and total coliforms. E. coli O157 was not recovered by direct enumeration on selective agar media. E. coli O157 in the samples was estimated at 3.1 most probable number per 140 g of beef patty, other E. coli was 11 CFU/g, and coliforms were 120 CFU/g. These results indicate that the presence of E. coli O157 in ground beef at levels below 0.1 CFU/g may cause outbreaks. However, the roles of temperature abuse, undercooking, and crosscontamination in amplifying the risk are unknown. PMID:27357049

  4. Fertility management of bulls to improve beef cattle productivity.

    PubMed

    Thundathil, Jacob C; Dance, Alysha L; Kastelic, John P

    2016-07-01

    Global demand for animal proteins is increasing, necessitating increased efficiency of global food production. Improving reproductive efficiency of beef cattle, especially bull fertility, is particularly critical, as one bull can breed thousands of females (by artificial insemination). Identifying the genetic basis of male reproductive traits that influence male and female fertility, and using this information for selection, would improve herd fertility. Early-life selection of elite bulls by genomic approaches and feeding them to optimize postpubertal reproductive potential are essential for maximizing profitability. Traditional bull breeding soundness evaluation, or systematic analysis of frozen semen, eliminates bulls or semen samples that are grossly abnormal. However, semen samples classified as satisfactory on the basis of traditional approaches differ in fertility. Advanced sperm function assays developed for assessing compensatory and noncompensatory (submicroscopic) sperm traits can predict such variations in bull fertility. New knowledge on epigenetic modulations of sperm DNA, messenger RNA, and proteins is fundamental to refine and expand sperm function assays. Sexed semen, plus advanced reproductive technologies (e.g., ovum pickup and in vitro production of embryos) can maximize the efficiency of beef cattle production. This review is focused on genetic considerations for bull selection, physiology of reproductive development, breeding soundness evaluation, recent advances in assessing frozen semen, and existing and emerging uses of sexed semen in beef cattle production. PMID:27173954

  5. Frozen Carbon Dioxide

    NASA Technical Reports Server (NTRS)

    2005-01-01

    1 August 2005 This Mars Global Surveyor (MGS) Mars Orbiter Camera (MOC) image shows a south polar residual cap landscape, formed in frozen carbon dioxide. There is no place on Earth that one can go to visit a landscape covering thousands of square kilometers with frozen carbon dioxide, so mesas, pits, and other landforms of the martian south polar region are as alien as they are beautiful. The scarps of the south polar region are known from thousands of other MGS MOC images to retreat at a rate of about 3 meters (3 yards) per martian year, indiating that slowly, over the course of the MGS mission, the amount of carbon dioxide in the martian atmosphere has probably been increasing.

    Location near: 86.9oS, 25.5oW Image width: width: 3 km (1.9 mi) Illumination from: upper left Season: Southern Spring

  6. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  7. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  8. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  9. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  10. 9 CFR 319.102 - Corned beef round and other corned beef cuts.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... beef cuts. 319.102 Section 319.102 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... Meats, Unsmoked and Smoked § 319.102 Corned beef round and other corned beef cuts. In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets,” the curing solution shall...

  11. 9 CFR 319.102 - Corned beef round and other corned beef cuts.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... beef cuts. 319.102 Section 319.102 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE... Meats, Unsmoked and Smoked § 319.102 Corned beef round and other corned beef cuts. In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets,” the curing solution shall...

  12. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Beef with gravy and gravy with beef... Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and “Gravy with Beef” shall not be made with beef which, in the aggregate for each lot contains more than...

  13. 9 CFR 319.313 - Beef with gravy and gravy with beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Beef with gravy and gravy with beef... Dehydrated Meat Food Products § 319.313 Beef with gravy and gravy with beef. “Beef with Gravy” and “Gravy with Beef” shall not be made with beef which, in the aggregate for each lot contains more than...

  14. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen eggs. 160.110 Section 160.110 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.110 Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by...

  15. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Frozen eggs. 160.110 Section 160.110 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.110 Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by...

  16. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Frozen eggs. 160.110 Section 160.110 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.110 Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by...

  17. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Frozen eggs. 160.110 Section 160.110 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.110 Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by...

  18. 21 CFR 160.110 - Frozen eggs.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen eggs. 160.110 Section 160.110 Food and... CONSUMPTION EGGS AND EGG PRODUCTS Requirements for Specific Standardized Eggs and Egg Products § 160.110 Frozen eggs. (a) Frozen eggs, frozen whole eggs, frozen mixed eggs is the food prepared by...

  19. 7 CFR 1260.119 - Beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Beef. 1260.119 Section 1260.119 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Definitions § 1260.119 Beef. Beef means flesh of cattle....

  20. 7 CFR 1260.119 - Beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Beef. 1260.119 Section 1260.119 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Definitions § 1260.119 Beef. Beef means flesh of cattle....

  1. Seedstock beef cattle: SPA.

    PubMed

    McGrann, J M; Leachman, L

    1995-07-01

    The Standardized Performance Analysis (SPA) for seedstock beef cattle (SPA-SB) is a recommended set of production and financial performance analysis guidelines developed specifically for the seedstock cow-calf, replacement heifer, and the sale bull enterprises. These guidelines were developed by members of the National Cattlemen's Association (NCA) and the National Integrated Resource Management Coordinating Committee to provide beef cattle producers with a comprehensive, standardized means of measuring, analyzing, and reporting the performance and profitability of an operation. This article describes and illustrates through an example the performance measures chosen. NCA certifies software and education materials conforming to the Seedstock SPA Guidelines. PMID:7584819

  2. Is Multiscaling an Artifact in the Stochastically Forced Burgers Equation?

    NASA Astrophysics Data System (ADS)

    Mitra, Dhrubaditya; Bec, Jérémie; Pandit, Rahul; Frisch, Uriel

    2005-05-01

    We study turbulence in the one-dimensional Burgers equation with a white-in-time, Gaussian random force that has a Fourier-space spectrum ˜1/k, where k is the wave number. From very high-resolution numerical simulations, in the limit of vanishing viscosity, we find evidence for multiscaling of velocity structure functions which cannot be falsified by standard tests. We find a new artifact in which logarithmic corrections can appear disguised as anomalous scaling and conclude that bifractal scaling is likely.

  3. Renormalized dissipation in the nonconservatively forced Burgers equation

    SciTech Connect

    Krommes, J.A.

    2000-01-19

    A previous calculation of the renormalized dissipation in the nonconservatively forced one-dimensional Burgers equation, which encountered a catastrophic long-wavelength divergence approximately [k min]-3, is reconsidered. In the absence of velocity shear, analysis of the eddy-damped quasi-normal Markovian closure predicts only a benign logarithmic dependence on kmin. The original divergence is traced to an inconsistent resonance-broadening type of diffusive approximation, which fails in the present problem. Ballistic scaling of renormalized pulses is retained, but such scaling does not, by itself, imply a paradigm of self-organized criticality. An improved scaling formula for a model with velocity shear is also given.

  4. Some remarks on Li-Sinai-type solutions of the Burgers equation

    NASA Astrophysics Data System (ADS)

    Pauls, W.

    2011-07-01

    For a class of complex-valued initial conditions, we construct solutions for the inviscid Burgers equations of the same type as those recently introduced by Li and Sinai. Obtained by very simple considerations, these solutions correspond to stable distributions with 1 < α <= 2. We furthermore show that solutions of non-Gaussian type can be constructed for the viscous Burgers equation.

  5. Physicochemical and sensory characteristics of burger made from duck surimi-like material.

    PubMed

    Ramadhan, K; Huda, N; Ahmad, R

    2012-09-01

    Burgers were prepared using duck surimi-like material (DSLM) with polydextrose added (SL) and DSLM with sucrose-sorbitol added (SS), and the properties of these burgers were compared with those of burgers made of chicken meat (CB) and duck meat (DB). Quality characteristics such as chemical composition, cooking loss, diameter shrinkage, color, and texture were measured. The DB had a lower moisture content (55.58%) and higher fat content (21.44%) and cooking loss (11.01%) compared with other samples, whereas CB, SS, and SL did not differ significantly in moisture (65.21-66.10%) and fat (10.42-11.16%) content or cooking loss (5.32-6.15%). The SS and SL were positioned below CB and above DB in terms of hardness, chewiness, and springiness. Ten trained panelists assessed the burgers using quantitative descriptive analysis. Among the burgers, CB had the greatest brightness of color, hardness, springiness, and chewiness. The SS had greater sweetness than the other burgers. Both SL and SS had significantly less animalic odor, meaty flavor, oiliness, juiciness, and saltiness compared with DB. The physicochemical and sensory characteristics of burgers prepared from DSLM approached those of burgers made of chicken. PMID:22912469

  6. Beef grading by ultrasound

    NASA Technical Reports Server (NTRS)

    Gammell, P. M.

    1981-01-01

    Reflections in ultrasonic A-scan signatures of beef carcasses indicate USDA grade. Since reflections from within muscle are determined primarily by fat/muscle interface, richness of signals is direct indication of degree of marbling and quality. Method replaces subjective sight and feel tests by individual graders and is applicable to grade analysis of live cattle.

  7. Agriculture. Beef Livestock.

    ERIC Educational Resources Information Center

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This task-based curriculum guide for agricultural production, specifically for beef livestock, is intended to help the teacher develop a classroom management system where students learn by doing. Introductory materials include a Dictionary of Occupational Titles job code and title sheet, a task sheet for developing leadership skills, and a task…

  8. Was Warren Burger Richard Nixon's Revenge? A Study of the Chief Justice's Attitudes toward the News Media.

    ERIC Educational Resources Information Center

    Bernstein, James M.

    The suggestion that Warren Burger's appointment to the Supreme Court was Richard Nixon's revenge upon the press is supported by some of Burger's judicial decisions and attitudes toward the press outside the courtroom, but not all of his decisions were against the news media. Burger's decision not to allow court clerks to speak to reporters, and…

  9. A Spectral Adaptive Mesh Refinement Method for the Burgers equation

    NASA Astrophysics Data System (ADS)

    Nasr Azadani, Leila; Staples, Anne

    2013-03-01

    Adaptive mesh refinement (AMR) is a powerful technique in computational fluid dynamics (CFD). Many CFD problems have a wide range of scales which vary with time and space. In order to resolve all the scales numerically, high grid resolutions are required. The smaller the scales the higher the resolutions should be. However, small scales are usually formed in a small portion of the domain or in a special period of time. AMR is an efficient method to solve these types of problems, allowing high grid resolutions where and when they are needed and minimizing memory and CPU time. Here we formulate a spectral version of AMR in order to accelerate simulations of a 1D model for isotropic homogenous turbulence, the Burgers equation, as a first test of this method. Using pseudo spectral methods, we applied AMR in Fourier space. The spectral AMR (SAMR) method we present here is applied to the Burgers equation and the results are compared with the results obtained using standard solution methods performed using a fine mesh.

  10. Vacuum skin pack of beef--a consumer friendly alternative.

    PubMed

    Lagerstedt, Åsa; Ahnström, Maria L; Lundström, Kerstin

    2011-07-01

    The aim of this study was to assess how beef quality traits are affected by skin packaging compared with vacuum and high-oxygen modified atmosphere packaging (MAP; 80% O(2) and 20% CO(2)). Both M. longissimus dorsi from 6 young bulls were cut and aged in vacuum for 7 days and then cut into 3.5-cm steaks, thereafter either frozen directly day 7 or stored in skin pack, vacuum pack or MAP for an additional 7 or 14 days and then frozen. Warner-Bratzler shear force, loss and colour were measured and sensory analysis was performed. The results showed no differences in shear force, sensory analysis and total loss between steaks packed in skin pack or vacuum, but skin packed steaks had lower purge loss. MAP steaks had lower sensory scores than the other treatments at days 14 and 21. Raw MAP-steaks were bright red, but showed signs of premature browning when cooked. PMID:21316869

  11. Frozen beverage machine

    SciTech Connect

    Williams, J.D.

    1988-04-12

    A frozen beverage machine is described, comprising: a. a frame having an exterior, an interior, a front and a back; b. a cylinder, having an interior and an exterior as well as first and second ends and further having an opening in each of the ends, the cylinder being horizontally and fixedly positioned within the interior of the frame with the second end facing the front of the frame; c. a means, sealingly attached to the opening in the second end of the cylinder, for emptying the cylinder; d. a means, positioned within the frame and communicating with the exterior of the cylinder, for removing heat from the cylinder; e. at least one support bracket; f. a shaft, rotatably attached within the opening in the support bracket and rotatably and sealingly attached within the opening in the first end of the cylinder and extending to the interior of the cylinder; g. a motor assembly, operatively connected to a portion of the shaft exterior to the cylinder and suspended from the shaft such that the weight of the motor assembly is supported only by the shaft; h. a contact switch; and i. a resilient means, connected to the frame and the motor assembly, for maintaining the position of the motor assembly relative to the shaft until a desired threshold resistance to rotation of the shaft within the cylinder occur, and then allowing the motor assembly to rotate to a desired position relative to the shaft.

  12. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Frozen peas. 158.170 Section 158.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN VEGETABLES Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen...

  13. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Frozen peas. 158.170 Section 158.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN VEGETABLES Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen peas. (a) Identity—(1) Product...

  14. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Frozen peas. 158.170 Section 158.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN VEGETABLES Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen...

  15. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Frozen peas. 158.170 Section 158.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN VEGETABLES Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen...

  16. 21 CFR 158.170 - Frozen peas.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Frozen peas. 158.170 Section 158.170 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION FROZEN VEGETABLES Requirements for Specific Standardized Frozen Vegetables § 158.170 Frozen...

  17. Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.

    PubMed

    Hilton, G G; Gentry, J G; Allen, D M; Miller, M F

    2004-04-01

    Cattle (n = 303) were visually selected from four feed yards to represent six phenotypes (English [EN; n = 50], 3/4 English-1/4 Brahman [ENB; n = 52], 1/2 English-1/2 Exotic [ENEX; n = 56], 1/2 English-1/4 Exotic-1/4 Brahman [ENEXB; n = 47], 3/4 Exotic-1/4 Brahman [EXB; n = 49], and 1/2 Exotic-1/4 English-1/4 Brahman [EXENB; n = 49]). Carcasses were processed at a commercial beef packing facility, and strip loins were collected after 48-h chilling. Strip loins were aged for 14 d at 2 degrees C and frozen at -20 degrees C for 3 to 5 d before three 2.5-cm-thick steaks were cut for Warner-Bratzler shear force (WBSF) determinations and sensory evaluations. Phenotype EN had the highest (P < 0.05) adjusted fat thickness, and EXB had adjusted fat thickness that was lower (P < 0.05) than all other phenotypes except EXENB. Carcasses of EN and ENB had smaller (P < 0.05) longissimus muscle areas than phenotypes ENEX, EXB, and EXENB. Phenotype EN produced carcasses with the highest (P < 0.05) numerical yield grade, whereas carcasses originating from phenotype EXB had lower (P < 0.05) numerical yield grades than all other phenotypes except ENEX. No differences (P > 0.05) were found among phenotypes for mean WBSF values or sensory panel ratings for initial and sustained tenderness, initial and sustained juiciness, beef flavor characteristics, and overall mouthfeel. More than 90% of steaks from carcasses of all phenotypes had WBSF values less than 3.6 kg when cooked to an internal cooked temperature of 70 degrees C. Results from this study indicated that all phenotypes represented in this study could be managed to produce tender beef. PMID:15080342

  18. Further mathematical results concerning Burgers fluids and their generalizations

    NASA Astrophysics Data System (ADS)

    Quintanilla, R.; Rajagopal, K. R.

    2012-02-01

    In this paper, we extend the earlier work by Quintanilla and Rajagopal (Math Methods Appl Sci 29: 2133-2147, 2006) and establish qualitative new results for a proper generalization of Burgers' original work that stems form a general thermodynamic framework. Such fluids have been used to describe the behavior of several geological materials such as asphalt and the earth's mantle as well as polymeric fluids. We study questions concerning stability, uniqueness and continuous dependence on initial data for the solutions of the flows of these fluids. We show that if certain conditions are not satisfied by the material moduli, the solutions could be unstable. The spatial behavior of the solutions is also analyzed.

  19. Karhunen-Loeve expansion of Burgers' model of turbulence

    NASA Technical Reports Server (NTRS)

    Chambers, D. H.; Adrian, R. J.; Stewart, D. S.; Sung, H. J.; Moin, P.

    1988-01-01

    The properties of the Karhunen-Loeve expansion of a strongly inhomogeneous random process are examined with emphasis on applications to turbulent flow fields. The ability of the KL expansion to represent functions that have both slow and rapid variations in a relatively small number of expansion terms is tested on a one-dimensional model based on the forced Burgers' equation. The rate of the convergence of the expansion is evaluated, and its dependence on the Reynolds number is determined. It is shown that the KL eigenfunctions possess wall boundary layers attached to outer structures that are independent of the Reynolds number (at high Reynolds numbers). It is also shown that the spectrum of eigenvalues is broad at large Reynolds numbers, requiring many terms to represent higher-order derivatives of the function.

  20. Using wavelets to solve the Burgers equation: A comparative study

    SciTech Connect

    Schult, R.L.; Wyld, H.W. )

    1992-12-15

    The Burgers equation is solved for Reynolds numbers [approx lt]8000 in a representation using coarse-scale scaling functions and a subset of the wavelets at finer scales of resolution. Situations are studied in which the solution develops a shocklike discontinuity. Extra wavelets are kept for several levels of higher resolution in the neighborhood of this discontinuity. Algorithms are presented for the calculation of matrix elements of first- and second-derivative operators and a useful product operation in this truncated wavelet basis. The time evolution of the system is followed using an implicit time-stepping computer code. An adaptive algorithm is presented which allows the code to follow a moving shock front in a system with periodic boundary conditions.

  1. [Microbiological study of spiced chicken burgers in Tripoli City, Libya].

    PubMed

    El Shrek, Y M; Ali, M R M

    2012-06-01

    We investigated the microbiological quality of uncooked and cooked spiced chicken burger in restaurants and fast food places in Tripoli city and surrounding areas. Thus 120 samples (64 cooked and 56 uncooked) were analysed microbiologically. All the samples were highly contaminated with bacteria: 66.6%, 25.9%, 29.6%, 20.3% and 12.9% of the uncooked samples were contaminated with Escherichia coli, Aeromonas spp., Staphylococcus aureus, E. coli 0157:H7 and salmonella respectively. Additionally 10.9%, 3.1%, 4.68%, 3.12% and 1.56 of the cooked samples were contaminated with E. coli, Aeromonas spp., E. coli 0157:H7, S. aureus and salmonella respectively. PMID:22888625

  2. Structure of Shocks in Burgers Turbulencewith Stable Noise Initial Data

    NASA Astrophysics Data System (ADS)

    Bertoin, Jean

    Burgers equation can be used as a simplified model for hydrodynamic turbulence. The purpose of this paper is to study the structure of the shocks for the inviscid equation in dimension 1 when the initial velocity is given by a stable Lévy noise with index α∈ (1/2,2]. We prove that Lagrangian regular points exist (i.e. there are fluid particles that have not participated in shocks at any time between 0 and t) if and only if α<= 1 and the noise is not completely asymmetric, and that otherwise the shock structure is discrete. Moreover, in the Cauchy case α= 1, we show that there are no rarefaction intervals, i.e. at time t >0$, there are fluid particles in any non-empty open interval.

  3. An implicit logarithmic finite-difference technique for two dimensional coupled viscous Burgers' equation

    NASA Astrophysics Data System (ADS)

    Srivastava, Vineet K.; Awasthi, Mukesh K.; Singh, Sarita

    2013-12-01

    This article describes a new implicit finite-difference method: an implicit logarithmic finite-difference method (I-LFDM), for the numerical solution of two dimensional time-dependent coupled viscous Burgers' equation on the uniform grid points. As the Burgers' equation is nonlinear, the proposed technique leads to a system of nonlinear systems, which is solved by Newton's iterative method at each time step. Computed solutions are compared with the analytical solutions and those already available in the literature and it is clearly shown that the results obtained using the method is precise and reliable for solving Burgers' equation.

  4. On the Solution of Burgers' Equation with the New Fractional Derivative

    NASA Astrophysics Data System (ADS)

    Kurt, Ali; Çenesiz, Yücel; Tasbozan, Orkun

    2015-12-01

    Firstly in this article, the exact solution of a time fractional Burgers' equation, where the derivative is conformable fractional derivative, with dirichlet and initial conditions is found byHopf-Cole transform. Thereafter the approximate analytical solution of the time conformable fractional Burger's equation is determined by using a Homotopy Analysis Method(HAM). This solution involves an auxiliary parameter ~ which we also determine. The numerical solution of Burgers' equation with the analytical solution obtained by using the Hopf-Cole transform is compared.

  5. Trigonometric quadratic B-spline subdomain Galerkin algorithm for the Burgers' equation

    NASA Astrophysics Data System (ADS)

    Ay, Buket; Dag, Idris; Gorgulu, Melis Zorsahin

    2015-12-01

    A variant of the subdomain Galerkin method has been set up to find numerical solutions of the Burgers' equation. Approximate function consists of the combination of the trigonometric B-splines. Integration of Burgers' equation has been achived by aid of the subdomain Galerkin method based on the trigonometric B-splines as an approximate functions. The resulting first order ordinary differential system has been converted into an iterative algebraic equation by use of the Crank-Nicolson method at successive two time levels. The suggested algorithm is tested on somewell-known problems for the Burgers' equation.

  6. 7 CFR 1260.120 - Beef products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Beef products. 1260.120 Section 1260.120 Agriculture... Promotion and Research Order Definitions § 1260.120 Beef products. Beef products means edible products produced in whole or in part from beef, exclusive of milk and products made therefrom....

  7. Big Explosives Experimental Facility - BEEF

    SciTech Connect

    2014-10-31

    The Big Explosives Experimental Facility or BEEF is a ten acre fenced high explosive testing facility that provides data to support stockpile stewardship and other national security programs. At BEEF conventional high explosives experiments are safely conducted providing sophisticated diagnostics such as high speed optics and x-ray radiography.

  8. Beef Cattle: Selection and Evaluation.

    ERIC Educational Resources Information Center

    Clemson Univ., SC. Vocational Education Media Center.

    Designed for secondary vocational agriculture students, this text provides an overview of selecting and evaluating beef cattle in Future Farmers of America livestock judging events. The first of four major sections addresses topics such as the ideal beef animal, selecting steers, selecting breeding animals, studying the animal systematically, and…

  9. Big Explosives Experimental Facility - BEEF

    ScienceCinema

    None

    2015-01-07

    The Big Explosives Experimental Facility or BEEF is a ten acre fenced high explosive testing facility that provides data to support stockpile stewardship and other national security programs. At BEEF conventional high explosives experiments are safely conducted providing sophisticated diagnostics such as high speed optics and x-ray radiography.

  10. Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.

    PubMed

    Yi, Gu; Haug, Anna; Nordvi, Berit; Saarem, Kristin; Oostindjer, Marije; Langsrud, Øyvind; Egelandsdal, Bjørg

    2015-12-01

    In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef-pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different manners prior to testing: (1) frozen immediately at -80 °C; (2) chilled stored for 2.5 weeks followed by fluorescent light illumination at 4 °C for another 2 wk; (3) frozen at -20 °C for 5 mo. The frozen group 3 showed the highest peroxide formation and thiobarbituric acid reactive substances (TBARS) for both sausage systems. Unpolar peroxides dominated in both systems. The clove extract could offset the peroxide formation from myoglobin/beef juice and/or fish oil, but the addition of clove flavor was recognized by the sensory panelists. Calcium addition reduced lipid peroxide formation. Added nitrite and fish oil seemed to interact to stimulate nitroso-myoglobin formation. Nitrite was identified to interact with clove addition and thereby, relatively speaking, increased TBARS. The 2 sausage systems generally ranked the additives similarly as pro- and antioxidants. PMID:26579877

  11. Dry Zones Around Frozen Droplets

    NASA Astrophysics Data System (ADS)

    Bisbano, Caitlin; Nath, Saurabh; Boreyko, Jonathan; Nature-Inspired Fluids; Interfaces Team

    2015-11-01

    The saturation pressure of water vapor above supercooled water exceeds that above ice at the same temperature. A frozen droplet will therefore grow by harvesting water vapor from neighboring supercooled condensate, which has recently been demonstrated to be a primary mechanism of in-plane frost growth on hydrophobic surfaces. The underlying physics of this source-sink interaction is still poorly understood. In this work, a deposited water droplet is frozen on a dry hydrophobic surface initially held above the dew point. We demonstrate that when the surface is then cooled beneath the dew point, the frozen droplet harvests nearby water vapor in the air. This results in an annular dry zone that forms between the frozen droplet and the forming supercooled condensation. For a given ambient temperature and humidity, the length of the dry zone varied strongly with surface temperature and weakly with droplet volume. The dependence of the dry zone on surface temperature is due to the fact that the vapor pressure gradients between the ambient and the surface and between the liquid and frozen water are both functions of temperature.

  12. Preweaning and weaning heterosis for maternal effects of beef x beef and beef x dairy crosses.

    PubMed

    Knapp, B W; Pahnish, O F; Urick, J J; Brinks, J S; Richardson, G V

    1980-05-01

    Effects of maternal heterosis were estimated from preweaning and weaning data on 178 three-breed cross progeny of straight Hereford, Angus and Charolais heifers (beef) and contemporary reciprocal cross heifers. In addition, 27 three-breed cross calves produced by beef x Brown swiss females were used for a comparison of beef x beef with beff x Brown Swiss crossbred dams. Statistical analyses were performed with and without the data from the 27 beef x Brown Swiss calves. Only first-calf records, obtained from 1965 through 1967, were used to evaluate maternal qualities of straightbred and crossbred dams. Breed of sire of sow was a source of variation (P less than .01) in all progeny traits, and breed of dam of cow was a source of variation (P less than .05 to P less than .01) in all of these traits except birth weight. Interaction effects of breed of sire of cow x breed of dam of cow were consistenetly nonsignificant. Estimated maternal heterosis percentages were 1.4, 1.0, 1.1 and .4 (.02 of one grade) for birth weight, average daily gain from birth to weaning, 205-day weaning weight and weaning conformation score of progeny, respectively. Comparison of beef x Brown Swiss dams with beef cross dams showed that beef x Brown Swiss dams had calves with higher average birth weight, higher preweaning average daily gain, higher average 205-day weaning weight and higher average weaning score (P less than .05 to P less than .01). PMID:7390939

  13. Laplace homotopy perturbation method for Burgers equation with space- and time-fractional order

    NASA Astrophysics Data System (ADS)

    Johnston, S. J.; Jafari, H.; Moshokoa, S. P.; Ariyan, V. M.; Baleanu, D.

    2016-07-01

    The fractional Burgers equation describes the physical processes of unidirectional propagation of weakly nonlinear acoustic waves through a gas-filled pipe. The Laplace homotopy perturbation method is discussed to obtain the approximate analytical solution of space-fractional and time-fractional Burgers equations. The method used combines the Laplace transform and the homotopy perturbation method. Numerical results show that the approach is easy to implement and accurate when applied to partial differential equations of fractional orders.

  14. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.

    PubMed

    Hergenreder, J E; Hosch, J J; Varnold, K A; Haack, A L; Senaratne, L S; Pokharel, S; Beauchamp, C; Lobaugh, B; Calkins, C R

    2013-01-01

    The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 d wet aged (21D); blast frozen-fast thawed (BF); blast frozen-slow thawed (BS); conventionally frozen-fast thawed (CF); and conventionally frozen-slow thawed (CS). All frozen beef subprimals were aged for 14 d before freezing. Three beef subprimal cuts, rib eye roll (n=90), strip loin (n=90), and top sirloin butt (n=90), were used with 3 replications of 5 samples per treatment per week (total of 9 wk, n=270). Blast freezing occurred by placing spacers between the boxes of meat on pallets at -28°C with high air velocity for 3 to 5 d. Conventional freezing occurred with boxes of meat stacked on pallets and placed in a -28°C freezer with minimal air movement for at least 10 d. Fast thawing of subprimals (to an internal temperature of -1°C to 1°C) occurred by immersion in a circulating water bath (<12°C) for 21 h, and slow thawing of subprimals occurred over a 2-wk period by placing individual subprimals on tables at 0°C. Steaks (2.5 cm thick) were cut from the longissimus thoracis (LT), longissimus lumborum (LL), and gluteus medius (GM) for Warner-Bratzler shear force (WBS), trained sensory evaluation, and retail display. For LL and GM beef steaks, frozen treatments were equal or lower in WBS values to 14D and 21D beef steaks. No differences were detected in WBS among the treatments applied to GM beef steaks (P=0.08). There were no differences in sensory tenderness among the LL, LT, and GM (P>0.05). All LL and LT beef steaks had approximately 4 d to 40% discoloration, and all GM steaks had over 3 d to 40% discoloration. Steaks from the LL and LT began to discolor at about 3 d, and the GM began to discolor after 1 d. For all beef subprimals, purge loss during storage and

  15. Microheterogeneity in Frozen Protein Solutions

    PubMed Central

    Twomey, Alan; Kurata, Kosaku; Nagare, Yutaka; Takamatsu, Hiroshi; Aksan, Alptekin

    2015-01-01

    In frozen and lyophilized systems, the biological to be stabilized (e.g. therapeutic protein, biomarker, drug-delivery vesicle) and the cryo-/lyoprotectant should be co-localized for successful stabilization. During freezing and drying, many factors cause physical separation of the biological from the cryo-/lyoprotectant, called microheterogeneity (MH), which may result in poor stabilization efficiency. We have developed a novel technique that utilized confocal Raman microspectroscopy in combination with counter-gradient freezing to evaluate the effect of a wide range of freezing temperatures (−20 < TF < 0°C) on the MH generated within a frozen formulation in only a few experiments. The freezing experiments conducted with a model system (albumin and trehalose) showed the presence of different degrees of MH in the freeze-concentrated liquid (FCL) in all solutions tested. Mainly, albumin tended to accumulate near the ice interface, where it was physically separated from the cryoprotectant. In frozen 10 wt% trehalose solutions, heterogeneity in FCL was relatively low at any TF. In frozen 20 wt% trehalose solutions, the optimum albumin to trehalose ratio in the FCL can only be ensured if the solution was frozen within a narrow range of temperatures (−16 < TF < −10°C). In the 30 wt% trehalose solutions, freezing within a much more narrow range (−12 < TF < −10°C) was needed to ensure a fairly homogeneous FCL. The method developed here will be helpful for the development of uniformly frozen and stable formulations and freezing protocols for biological as MH is presumed to directly impact stability. PMID:25888798

  16. Microheterogeneity in frozen protein solutions.

    PubMed

    Twomey, Alan; Kurata, Kosaku; Nagare, Yutaka; Takamatsu, Hiroshi; Aksan, Alptekin

    2015-06-20

    In frozen and lyophilized systems, the biological to be stabilized (e.g. therapeutic protein, biomarker, drug-delivery vesicle) and the cryo-/lyo-protectant should be co-localized for successful stabilization. During freezing and drying, many factors cause physical separation of the biological from the cryo-/lyo-protectant, called microheterogeneity (MH), which may result in poor stabilization efficiency. We have developed a novel technique that utilized confocal Raman microspectroscopy in combination with counter-gradient freezing to evaluate the effect of a wide range of freezing temperatures (-20frozen formulation in only a few experiments. The freezing experiments conducted with a model system (albumin and trehalose) showed the presence of different degrees of MH in the freeze-concentrated liquid (FCL) in all solutions tested. Mainly, albumin tended to accumulate near the ice interface, where it was physically separated from the cryoprotectant. In frozen 10wt% trehalose solutions, heterogeneity in FCL was relatively low at any TF. In frozen 20wt% trehalose solutions, the optimum albumin to trehalose ratio in the FCL can only be ensured if the solution was frozen within a narrow range of temperatures (-16frozen and stable formulations and freezing protocols for biological as MH is presumed to directly impact stability. PMID:25888798

  17. Flavour perception of oxidation in beef.

    PubMed

    Campo, M M; Nute, G R; Hughes, S I; Enser, M; Wood, J D; Richardson, R I

    2006-02-01

    Lipid oxidation is a major factor in meat quality. In order to relate human perceptions of lipid oxidation, as determined by a trained taste panel, to a chemical measurement of oxidation, we studied meat from animals with a wide range of potential oxidation through differences in their PUFA composition and by displaying the meat in high oxygen modified atmosphere packs for varying lengths of time. Meat was obtained from 73 Angus- and Charolais-cross steers from different trials that had been raised on 10 different diets: grass silage (high in C18:3, n-3), cereal concentrate (high in C18:2, n-6), three diets with 3% added fat consisting of three levels of protected lipid supplement (high in C18:2, n-6 and C18:3, n-3, ratio 1:1), a control with Megalac(®) (relatively saturated), three diets with three levels of inclusion of protected fish oil (high in C20:5 n-3 and C22:6 n-3) plus a constant amount of unprotected fish oil and a final diet with an unprotected fish oil control. The longissimus dorsi muscle was excised from the left carcass side, aged vacuum packaged for 10-13 days depending on the projects and frozen for less than eight months. TBARS and sensory analyses were performed on steaks displayed for 0, 4 or 9 days under simulated retail conditions, exposed to light in modified atmosphere packaging (CO(2):O(2); 25:75). Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values. This increase was not linear, differences between 0 and 4 days of display were smaller than between 4 and 9 days of display. The lowest TBARS and lowest increment occurred in the two control diets and the grass-fed animals, probably due to the more saturated fat of meat from animals fed the control diets and the higher content of vitamin E. Sensory attributes were also influenced by time of display. Positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes, such as abnormal and

  18. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles.

    PubMed

    Rahman, M H; Hossain, M M; Rahman, S M E; Amin, M R; Oh, Deog-Hwan

    2015-01-01

    This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality. PMID:26877637

  19. Evaluation of Physicochemical Deterioration and Lipid Oxidation of Beef Muscle Affected by Freeze-thaw Cycles

    PubMed Central

    Rahman, M. H.; Hossain, M. M.; Rahman, S. M. E.; Amin, M. R.; Oh, Deog-Hwan

    2015-01-01

    This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality. PMID:26877637

  20. Frozen Scope and Grammatical Optimization

    ERIC Educational Resources Information Center

    Freedman, Michael

    2014-01-01

    The literature on quantifier scope has repeatedly observed that some otherwise expected permutations of scope taking elements are unavailable. Various methods have been proffered explaining these facts. This thesis aims to unify three disparate areas where the scope of operators seems to be frozen: the interaction of universal quantifiers with…

  1. Frozen shoulder: a sympathetic dystrophy?

    PubMed

    Müller, L P; Müller, L A; Happ, J; Kerschbaumer, F

    2000-01-01

    Diagnostic and clinical features of the frozen shoulder syndrome and the Sudeck syndrome are similar in many aspects. Radioisotope bone scan shows an increased uptake in affected areas in both diseases, while native radiographs show a progressive demineralisation. Measurement of bone mineral density (BMD) by quantitative digital radiography objectified these local decalcification processes in an early stage of the frozen shoulder syndrome; 10 of 12 patients with primary frozen shoulder had BMD decreases greater 21% in the humeral head of the affected shoulder compared to the non-affected side. In the immobilised control group with degenerative changes of the rotator cuff, calcifying tendinitis and shoulder instability (n = 12) and in the group of healthy probands (n = 20), the difference between the affected and non-affected side (left and right humerus of the healthy probands) was only more than 21% in one case each. There are several references in the literature that assume frozen shoulder to be an algoneurodystrophic process; our observations support this hypothesis, possibly leading to earlier diagnoses and extended therapeutic management. PMID:10653111

  2. Hyperbolic asymptotics in Burgers' turbulence and extremal processes

    NASA Astrophysics Data System (ADS)

    Molchanov, S. A.; Surgailis, D.; Woyczynski, W. A.

    1995-03-01

    Large time asymptotics of statistical solution u(t,x) (1.2) of the Burgers' equation (1.1) is considered, where ξ(x)=ξ L(x) is a stationary zero mean Gaussian process depending on a large parameter L>0 so that 220_2005_Article_BF02099589_TeX2GIFE1.gif ξ _L (x) ˜ σ _L η (x/L)(L to infty ), whereσ _L = L^2 (2log L)^{1/2} and η( x) is a given standardized stationary Gaussian process. We prove that as L→∞ the hyperbolicly scaled random fields u(L 2t, L2x) converge in distribution to a random field with “saw-tooth” trajectories, defined by means of a Poisson process on the plane related to high fluctuations of ξ( x), which corresponds to the zero viscosity solutions. At the physical level of rigor, such asymptotics was considered before by Gurbatov, Malakhov and Saichev (1991).

  3. Algebro-geometric Solutions for the Derivative Burgers Hierarchy

    NASA Astrophysics Data System (ADS)

    Hou, Yu; Fan, Engui; Qiao, Zhijun; Wang, Zhong

    2015-02-01

    Though completely integrable Camassa-Holm (CH) equation and Degasperis-Procesi (DP) equation are cast in the same peakon family, they possess the second- and third-order Lax operators, respectively. From the viewpoint of algebro-geometrical study, this difference lies in hyper-elliptic and non-hyper-elliptic curves. The non-hyperelliptic curves lead to great difficulty in the construction of algebro-geometric solutions of the DP equation. In this paper, we study algebro-geometric solutions for the derivative Burgers (DB) equation, which is derived by Qiao and Li (2004) as a short wave model of the DP equation with the help of functional gradient and a pair of Lenard operators. Based on the characteristic polynomial of a Lax matrix for the DB equation, we introduce a third order algebraic curve with genus , from which the associated Baker-Akhiezer functions, meromorphic function, and Dubrovin-type equations are constructed. Furthermore, the theory of algebraic curve is applied to derive explicit representations of the theta function for the Baker-Akhiezer functions and the meromorphic function. In particular, the algebro-geometric solutions are obtained for all equations in the whole DB hierarchy.

  4. The Eccentric Behavior of Nearly Frozen Orbits

    NASA Technical Reports Server (NTRS)

    Sweetser, Theodore H.; Vincent, Mark A.

    2013-01-01

    Frozen orbits are orbits which have only short-period changes in their mean eccentricity and argument of periapse, so that they basically keep a fixed orientation within their plane of motion. Nearly frozen orbits are those whose eccentricity and argument of periapse have values close to those of a frozen orbit. We call them "nearly" frozen because their eccentricity vector (a vector whose polar coordinates are eccentricity and argument of periapse) will stay within a bounded distance from the frozen orbit eccentricity vector, circulating around it over time. For highly inclined orbits around the Earth, this distance is effectively constant over time. Furthermore, frozen orbit eccentricity values are low enough that these orbits are essentially eccentric (i.e., off center) circles, so that nearly frozen orbits around Earth are bounded above and below by frozen orbits.

  5. Tapeworm infection - beef or pork

    MedlinePlus

    Teniasis; Pork tapeworm; Beef tapeworm; Tapeworm; Taenia saginata ; Taenia solium ; Taeniasis ... usually carry Taenia saginata ( T. saginata ). Pigs carry Taenia solium (T. solium) . In the human intestine, the young ...

  6. Microbiological examination of ready-to-eat burgers sampled anonymously at the point of sale in the United Kingdom.

    PubMed

    Little, C L; Gillespie, I A; Mitchell, R T

    2001-12-01

    During May and June 1999 a microbiological study of ready-to-eat burgers purchased anonymously from burger outlets (combined take-away and burger restaurants, take-away-only fixed premises, mobile vendors, temporary stalls and other burger outlets) was undertaken. The intention was to determine the microbiological quality of ready-to-eat burgers as purchased by customers of take-away premises and to ascertain, where information was available, whether the Chief Medical Officer's advice on cooking burgers was being followed. Examination of 3,128 ready-to-eat burgers found that 2,868 (92%) were of acceptable quality and 260 (8%) were of unsatisfactory quality. Unsatisfactory results were mostly due to high aerobic colony counts (ACCs). Salmonella spp., Campylobacter spp. and Escherichia coli O157 were not detected in any of the samples examined. Acceptable microbiological quality of ready-to-eat burgers was associated with outlets, such as combined take-away and burger restaurants and in particular national franchise outlets, which had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with undercooking and local outlets as indicated by Local Authority Inspectors' Consumers at Risk scores. PMID:12109398

  7. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  8. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  9. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  10. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  11. 7 CFR 58.327 - Frozen cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Frozen cream. 58.327 Section 58.327 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality...

  12. Dry aging of beef; Review.

    PubMed

    Dashdorj, Dashmaa; Tripathi, Vinay Kumar; Cho, Soohyun; Kim, Younghoon; Hwang, Inho

    2016-01-01

    The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef. PMID:27200180

  13. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen... frozen,” “fresh frozen,” “frozen fresh.” The terms defined in this section may be used on the label or in... state and has not been frozen or subjected to any form of thermal processing or any other form...

  14. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen... frozen,” “fresh frozen,” “frozen fresh.” The terms defined in this section may be used on the label or in... state and has not been frozen or subjected to any form of thermal processing or any other form...

  15. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen... frozen,” “fresh frozen,” “frozen fresh.” The terms defined in this section may be used on the label or in... state and has not been frozen or subjected to any form of thermal processing or any other form...

  16. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen... frozen,” “fresh frozen,” “frozen fresh.” The terms defined in this section may be used on the label or in... state and has not been frozen or subjected to any form of thermal processing or any other form...

  17. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

    PubMed

    Bainy, Eduarda Molardi; Bertan, Larissa Canhadas; Corazza, Marcos Lucio; Lenzi, Marcelo Kaminski

    2015-08-01

    The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones. PMID:26243932

  18. The inviscid Burgers equation with initial data of Brownian type

    NASA Astrophysics Data System (ADS)

    She, Zhen-Su; Aurell, Erik; Frisch, Uriel

    1992-09-01

    The solutions to Burgers equation, in the limit of vanishing viscosity, are investigated when the initial velocity is a Brownian motion (or fractional Brownian motion) function, i.e. a Gaussian process with scaling exponent 0< h<1 (type A) or the derivative thereof, with scaling exponent -1< h<0 (type B). Largesize numerical experiments are performed, helped by the fact that the solution is essentially obtained by performing a Legendre transform. The main result is obtained for type A and concerns the Lagrangian function x(a) which gives the location at time t=1 of the fluid particle which started at the location a. It is found to be a complete Devil's staircase. The cumulative probability of Lagrangian shock intervals Δ a (also the distribution of shock amplitudes) follows a ( Δa)- h law for small Δ a. The remaining (regular) Lagrangian locations form a Cantor set of dimension h. In Eulerian coordinates, the shock locations are everywhere dense. The scaling properties of various statistical quantities are also found. Heuristic interpretations are provided for some of these results. Rigorous results for the case of Brownian motion are established in a companion paper by Ya. Sinai. For type B initial velocities (e.g. white noise), there are very few small shocks and shock locations appear to be isolated. Finally, it is shown that there are universality classes of random but smooth (non-scaling) initial velocities such that the long-time large-scale behavior is, after rescaling, the same as for type A or B.

  19. The JLab Frozen Spin Target

    SciTech Connect

    Keith, C. D.

    2009-08-04

    A polarized, frozen spin target has been designed and constructed at Jefferson Lab for use inside the CEBAF Large Acceptance Spectrometer. Protons in TEMPO-doped butanol are polarized via dynamic nuclear polarization (DNP) to approximately 90% using microwaves and an external, 5 T solenoid magnet. The target sample is then cooled to approximately 30 mK while an internal 0.56 T superconducting magnet is used to maintain the polarization. Relaxation times in excess of 3500 hours have been observed.

  20. Acidity of frozen electrolyte solutions.

    PubMed

    Robinson, Carmen; Boxe, C S; Guzman, M I; Colussi, A J; Hoffmann, M R

    2006-04-20

    Ice is selectively intolerant to impurities. A preponderance of implanted anions or cations generates electrical imbalances in ice grown from electrolyte solutions. Since the excess charges are ultimately neutralized via interfacial (H(+)/HO(-)) transport, the acidity of the unfrozen portion can change significantly and permanently. This insufficiently recognized phenomenon should critically affect rates and equilibria in frozen media. Here we report the effective (19)F NMR chemical shift of 3-fluorobenzoic acid as in situ probe of the acidity of extensively frozen electrolyte solutions. The sign and magnitude of the acidity changes associated with freezing are largely determined by specific ion combinations, but depend also on solute concentration and/or the extent of supercooling. NaCl solutions become more basic, those of (NH(4))(2)SO(4) or Na(2)SO(4) become more acidic, while solutions of the 2-(N-morpholino)ethanesulfonic acid zwitterion barely change their acidity upon freezing. We discuss how acidity scales based on solid-state NMR measurements could be used to assess the degree of ionization of weak acids and bases in frozen media. PMID:16610849

  1. Heat Diffusion with Frozen Boundary

    NASA Astrophysics Data System (ADS)

    Florescu, Laura; Ganguly, Shirshendu; Peres, Yuval; Spencer, Joel

    2015-11-01

    Consider "frozen random walk" on Z: n particles start at the origin. At any discrete time, the leftmost and rightmost lfloor {n/4}rfloor particles are "frozen" and do not move. The rest of the particles in the "bulk" independently jump to the left and right uniformly. The goal of this note is to understand the limit of this process under scaling of mass and time. To this end we study the following deterministic mass splitting process: start with mass 1 at the origin. At each step the extreme quarter mass on each side is "frozen". The remaining "free" mass in the center evolves according to the discrete heat equation. We establish diffusive behavior of this mass evolution and identify the scaling limit under the assumption of its existence. It is natural to expect the limit to be a truncated Gaussian. A naive guess for the truncation point might be the 1 / 4 quantile points on either side of the origin. We show that this is not the case and it is in fact determined by the evolution of the second moment of the mass distribution.

  2. BEEF SPECIES SYMPOSIUM: Beef production without mature cows.

    PubMed

    Seidel, G E; Whittier, J C

    2015-09-01

    Nutrients in animal feed get partitioned to growth, lactation, pregnancy, fat accretion, and/or maintenance. For mature beef cows, >80% of nutrients consumed annually go to unproductive maintenance. Integrated over the entire U.S. beef cattle production system, nearly one-half of the nutrients consumed go to maintenance of cow herds. This accounts for much of the inefficiency of beef production and can be minimized by the single-calf heifer system, in which heifers are fattened and slaughtered after having their first calf. We propose a modification, use of sexed semen, so that most heifers replace themselves with a heifer calf. This greatly decreases the size of the inherently inefficient cow herd required for beef production and greatly increases efficiency of beef production in terms of nutrients consumed and waste produced, such as methane, by increasing the ratio of nutrients used for growth to those used for maintenance. Additional management is required including AI, early weaning, and the attention required when calving 2-yr-old heifers. Low conception rates with sexed semen and less efficient growth of females than males also must be considered. However, these issues seem greatly outweighed by the benefits of increased efficiency from decreasing cow herd size while eliminating the need for breeding back lactating first-calf heifers, the need for castration, and health problems inherent in older cows such as mastitis and lameness. Moreover, the decreased generation interval can greatly accelerate genetic progress. PMID:26440323

  3. 7 CFR 1260.120 - Beef products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Beef products. 1260.120 Section 1260.120 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order...

  4. 9 CFR 319.100 - Corned beef.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... permitting that use in this subchapter or 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I, Subchapter... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corned beef. 319.100 Section 319.100... Corned beef. “Corned Beef” shall be prepared from beef briskets, navels, clods, middle ribs,...

  5. Simulation of the Burgers equation by NMR quantum-information processing

    SciTech Connect

    Chen Zhiying; Cory, David G.; Yepez, Jeffrey

    2006-10-15

    We report on the implementation of Burgers equation as a type-II quantum computation on a NMR quantum-information processor. Since the flow field evolving under the Burgers equation develops sharp features over time, this is a better test of liquid-state NMR implementations of type-II quantum computers than the previous examples using the diffusion equation. In particular, we show that Fourier approximations used in the encoding step are not the dominant error. Small systematic errors in the collision operator accumulate and swamp all other errors. We propose, and demonstrate, that the accumulation of this error can be avoided to a large extent by replacing the single collision operator with a set of operators with random errors and similar fidelities. Experiments have been implemented on 16 two-qubit sites for eight successive time steps for the Burgers equation.

  6. Complex PT-symmetric nonlinear Schrödinger equation and Burgers equation.

    PubMed

    Yan, Zhenya

    2013-04-28

    The complex -symmetric nonlinear wave models have drawn much attention in recent years since the complex -symmetric extensions of the Korteweg-de Vries (KdV) equation were presented in 2007. In this review, we focus on the study of the complex -symmetric nonlinear Schrödinger equation and Burgers equation. First of all, we briefly introduce the basic property of complex symmetry. We then report on exact solutions of one- and two-dimensional nonlinear Schrödinger equations (known as the Gross-Pitaevskii equation in Bose-Einstein condensates) with several complex -symmetric potentials. Finally, some complex -symmetric extension principles are used to generate some complex -symmetric nonlinear wave equations starting from both -symmetric (e.g. the KdV equation) and non- -symmetric (e.g. the Burgers equation) nonlinear wave equations. In particular, we discuss exact solutions of some representative ones of the complex -symmetric Burgers equation in detail. PMID:23509385

  7. The Legacy of the Burger Court and the Schools, 1969-1986. NOLPE Monograph/Book Series No. 41.

    ERIC Educational Resources Information Center

    Vacca, Richard S.; Hudgins, H. C., Jr.

    This book is limited to a study of the education opinions of the Supreme Court during the time that Warren Earl Burger served as Chief Justice. Over 100 opinions having direct bearing on education were issued during the Burger years, a total greater than in the entire Court's history. The first chapter presents the history of the establishment of…

  8. The One-Point Statistics of Viscous Burgers Turbulence Initialized with Gaussian Data

    NASA Astrophysics Data System (ADS)

    Ryan, Reade; Avellaneda, Marco

    We study the statistics of the viscous Burgers turbulence (BT) model initialized at time t=0 by a large class of Gaussian data. Using a first-principles analysis of the Hopf-Cole formula for the Burgers equation and the theory of large deviations for Gaussian processes, we characterize the tails of the probability distribution functions (PDFs) for the velocity u(x,t) and the velocity derivatives . The PDF tails have a non-universal structure of the form , where Re is the Reynolds number and p, q, and r depend on the order of differentiation and the infrared behavior of the initial energy spectrum.

  9. The Statistics of Burgers Turbulence Initialized with Fractional Brownian Noise Data

    NASA Astrophysics Data System (ADS)

    Ryan, Reade

    The statistics of the solution to the inviscid Burgers equation are investigated when the initial velocity potential is fractional Brownian motion. Using the theory of large deviations for Gaussian processes, we characterize the tails of the probability distribution functions (PDFs) of the velocity, the distance between shocks, and the shock strength. These PDFs are shown to decay like ``stretched'' exponentials of the form . Our method of proof can also be used to extend these results to a much larger class of Gaussian potentials. This work generalizes the results of Avellaneda and E [2, 3] on the inviscid Burgers equation with white-noise initial data.

  10. Note on the single-shock solutions of the Korteweg-de Vries-Burgers equation

    NASA Astrophysics Data System (ADS)

    Kourakis, Ioannis; Sultana, Sharmin; Verheest, Frank

    2012-04-01

    The well-known shock solutions of the Korteweg-de Vries-Burgers equation are revisited, together with their limitations in the context of plasma (astro)physical applications. Although available in the literature for a long time, it seems to have been forgotten in recent papers that such shocks are monotonic and unique, for a given plasma configuration, and cannot show oscillatory or bell-shaped features. This uniqueness is contrasted to solitary wave solutions of the two parent equations (Korteweg-de Vries and Burgers), which form a family of curves parameterized by the excess velocity over the linear phase speed.

  11. Infinitely many generalized symmetries and Painlevé analysis of a (2 + 1)-dimensional Burgers system

    NASA Astrophysics Data System (ADS)

    Wang, Jian-Yong; Liang, Zu-Feng; Tang, Xiao-Yan

    2014-02-01

    Infinitely many generalized symmetries of a coupled (2 + 1)-dimensional Burgers system are obtained by means of the formal series symmetry approach. It is found that the generalized symmetries constitute a closed infinite-dimensional Lie algebra. Three interesting special cases are presented, including a closed infinite-dimensional Lie algebra and a Kac-Moody-Virasoro-type Lie symmetry algebra. From the first one of the positive flow, a new integrable coupled system of the modified Korteweg-de Vries equation and the potential Boiti-Leon-Manna-Pempinelli equation is constructed. In addition, it is demonstrated that the coupled Burgers system can pass the Painlevé test.

  12. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.

    PubMed

    Kim, Yuan H Brad; Liesse, Charlotte; Kemp, Robert; Balan, Prabhu

    2015-12-01

    The objective of our study was to evaluate the combined effects of ageing period and different freezing rates on meat quality attributes of beef loins. Pairs of loins (M. longissimus at 1 day post mortem) from 12 carcasses were divided into four equal portions and randomly assigned to four ageing/freezing treatments (aged only, frozen only, and 3 or 4 weeks ageing at -1.5°C then frozen). Two freezing methods (fast freezing by calcium chloride immersion or slow freezing by air freezer at -18°C) were applied to the loin sections. Fast freezing had no effect on shear force (P>0.05), but significantly improved the water-holding capacity of the aged/frozen loins by reducing purge and drip losses. Ageing-then-freezing significantly improved shear force values of loins compared to both the aged only and frozen only loins. These observations suggest that fast freezing will add more value to the aged/frozen/thawed meat by minimising the amount of water-loss due to the freezing/thawing process. PMID:26172242

  13. Autophagy during beef aging

    PubMed Central

    García-Macia, Marina; Sierra, Verónica; Palanca, Ana; Vega-Naredo, Ignacio; de Gonzalo-Calvo, David; Rodríguez-González, Susana; Oliván, Mamen; Coto-Montes, Ana

    2013-01-01

    The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content. PMID:24225649

  14. Fractal Feature Analysis Of Beef Marblingpatterns

    NASA Astrophysics Data System (ADS)

    Chen, Kunjie; Qin, Chunfang

    The purpose of this study is to investigate fractal behavior of beef marbling patterns and to explore relationships between fractal dimensions and marbling scores. Authors firstly extracted marbling images from beef rib-eye crosssection images using computer image processing technologies and then implemented the fractal analysis on these marbling images based on the pixel covering method. Finally box-counting fractal dimension (BFD) and informational fractal dimension (IFD) of one hundred and thirty-five beef marbling images were calculated and plotted against the beef marbling scores. The results showed that all beef marbling images exhibit fractal behavior over the limited range of scales accessible to analysis. Furthermore, their BFD and IFD are closely related to the score of beef marbling, suggesting that fractal analyses can provide us a potential tool to calibrate the score of beef marbling.

  15. 9 CFR 319.103 - Cured beef tongue.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Cured beef tongue. 319.103 Section 319... Cured beef tongue. In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than...

  16. 9 CFR 319.103 - Cured beef tongue.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Cured beef tongue. 319.103 Section 319... Cured beef tongue. In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than...

  17. Grading of cervical dysplasias by frozen section.

    PubMed

    Fletcher, S; Smart, G E; Livingstone, J R

    1985-09-14

    Grading of cervical dysplasias at colposcopy by means of rapid frozen section avoids the delay inevitable with paraffin sections. The immediacy of the diagnosis benefits the patient, who can be treated at her first visit. A comparison of grading by frozen sections with paraffin sections has confirmed the safety of the frozen method. Additional advantages are opportunities for optimum orientation and "rescue" of specimens, improved colposcopic training, and the facilitation of special investigations on fresh cervical tissue. PMID:2863606

  18. Conjugated linoleic acid-enriched beef production.

    PubMed

    Mir, Priya S; McAllister, Timothy A; Scott, Shannon; Aalhus, Jennifer; Baron, Vern; McCartney, Duane; Charmley, Edward; Goonewardene, Laki; Basarab, John; Okine, Erasmus; Weselake, Randall J; Mir, Zahir

    2004-06-01

    Canadian beef consumption is approximately 31 kg per annum, or a third of all meats consumed. Beef is a nutrient-rich food, providing good quality protein, vitamins B-6 and B-12, niacin, iron, and zinc. However, animal fats have gained the reputation of being less healthy. The identification of the anticarcinogenic effects of beef extracts due to the presence of conjugated linoleic acid (CLA) has heightened interest in increasing the amount of CLA deposited in beef. Beef cattle produce CLA and deposit these compounds in the meat; thus, beef consumers can receive bioformed CLA. Beef contains both of the bioactive CLA isomers, namely, cis-9, trans-11 and trans-10, cis-12. The relative content of these CLA isomers in beef depends on the feeds consumed by the animals during production. Feeding cattle linoleic acid-rich oils for extended periods of time increases the CLA content of beef. Depending on the type and relative maturity of the pasture, beef from pasture-fed cattle may have a higher CLA content than beef from grain- or silage-fed cattle. In feedlot animals fed high-grain diets, inclusion of dietary oil along with hay during both the growth and finishing phases led to an increase in CLA content from 2.8 to 14 mg/g beef fat, which would provide 77 mg CLA in an 85-g serving of beef. The CLAs appear to be concentrated in intramuscular and subcutaneous fat of beef cattle, with the CLA trans-10, cis-12 isomer being greater in the subcutaneous fat. PMID:15159258

  19. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually or... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat...

  20. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually or... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat...

  1. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually or... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat...

  2. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually or... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat...

  3. 9 CFR 319.81 - Roast beef parboiled and steam roasted.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... tissues have been removed, and beef heart meat, exclusive of the heart cap may be used individually or... “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat, or beef heart meat...

  4. A control problem for Burgers' equation with bounded input/output

    NASA Technical Reports Server (NTRS)

    Burns, John A.; Kang, Sungkwon

    1990-01-01

    A stabilization problem for Burgers' equation is considered. Using linearization, various controllers are constructed which minimize certain weighted energy functionals. These controllers produce the desired degree of stability for the closed-loop nonlinear system. A numerical scheme for computing the feedback gain functional is developed and several numerical experiments are performed to show the theoretical results.

  5. A unified approach to an augmented Burgers equation for the propagation of sonic booms.

    PubMed

    Yamamoto, Masafumi; Hashimoto, Atsushi; Aoyama, Takashi; Sakai, Takeharu

    2015-04-01

    Nonlinear propagation through a relaxing atmosphere of pressure disturbances extracted from a computational fluid dynamics (CFD) solution of the flow around a supersonic aircraft is simulated using an augmented Burgers equation. The effects of nonlinearity, geometrical spreading, atmospheric inhomogeneity, thermoviscous attenuation, and molecular vibration relaxation are taken into account. The augmented Burgers equation used for sonic boom propagation calculations is often solved by the operator splitting method, but numerical difficulties arise with this approach when dissipation is not effective. By re-examining the solution algorithms for the augmented Burgers equation, a stable method for handling the relaxation effect has been developed. This approach can handle the Burgers equation in a unified manner without operator splitting and, therefore, the resulting scheme is twice as fast as the original one. The approach is validated by comparing it with an analytical solution and a detailed CFD of dispersed plane wave propagation. In addition, a rise time prediction of low-boom supersonic aircraft is demonstrated. PMID:25920838

  6. The Burger Court: Its Liberal/Conservative Attitude Toward Educational Issues

    ERIC Educational Resources Information Center

    La Morte, Michael W.

    1977-01-01

    Examines the Burger court's liberal/conservative orientation in 65 cases grouped in the following areas: racial discrimination, separation of church and state, due process for teachers, freedom of expression, school finance, due process and equal protection for students, and school board members' liability. (Author/IRT)

  7. Combined effect of MAP and active compounds on fresh blue fish burger.

    PubMed

    Del Nobile, M A; Corbo, M R; Speranza, B; Sinigaglia, M; Conte, A; Caroprese, M

    2009-11-15

    The combined effects of three essential oils [thymol, lemon extract and grapefruit seed extract (GFSE)] and modified atmosphere packaging conditions (MAP) on quality retention of blue fish burgers was studied and discussed. In particular, samples were packaged in air and in three different gas mix compositions: 30:40:30 O(2):CO(2):N(2), 50:50 O(2):CO(2) and 5:95 O(2):CO(2). During a 28-day storage period at 4 degrees C, the nutritional, microbiological and sensorial quality of the packed products was assessed. The potential development of biogenic amines was also evaluated. The obtained results highlight the possibility to improve the microbial quality of blue fish burgers by using very small amount of thymol (110ppm), GFSE (100ppm) and lemon extract (120ppm) in combination with MAP. Based primarily on microbiological results, the combined use of the tested natural preservatives and a packaging system characterized by a high CO(2)-concentration, was able to guarantee the microbial acceptability of fish burgers until the 28th day of storage at 4 degrees C. On the other hand, results from sensory analyses showed that sensorial quality was the sub-index that limited the burgers shelf life (to about 22-23days), even if the proposed strategy was also effective in minimizing the sensory quality loss of the product having no effect on its nutritional quality. PMID:19755204

  8. The Warren Court and the Burger Court: Some Comparisons of Education-Related Decisions.

    ERIC Educational Resources Information Center

    Faber, Charles F.

    1981-01-01

    Compares the records of the Warren Court and the Burger Court on education-related cases concerning religion and the schools, teachers' loyalty, due process and racial segregation, freedom of expression, civil rights, and equal protection under the law. Reports the voting record of individual justices. (Author/MLF)

  9. Two-component integrable generalizations of Burgers equations with nondiagonal linearity

    NASA Astrophysics Data System (ADS)

    Talati, Daryoush; Turhan, Refi˙k.

    2016-04-01

    Two-component second- and third-order Burgers type systems with nondiagonal constant matrix of leading order terms are classified for higher symmetries. New integrable systems are obtained. Master symmetries of the obtained symmetry integrable systems, and bi-Poisson structures of those that also possess conservation laws, are given.

  10. Nonlocalization of Nonlocal Symmetry and Symmetry Reductions of the Burgers Equation

    NASA Astrophysics Data System (ADS)

    Jin, Yan; Jia, Man; Lou, Sen-Yue

    2012-12-01

    Symmetry reduction method is one of the best ways to find exact solutions. In this paper, we study the possibility of symmetry reductions of the well known Burgers equation including the nonlocal symmetry. The related new group invariant solutions are obtained. Especially, the interactions among solitons, Airy waves, and Kummer waves are explicitly given.

  11. On the well-posedness for Kadomtsev-Petviashvili-Burgers I equation

    NASA Astrophysics Data System (ADS)

    Darwich, Mohamad

    We prove local and global well-posedness in H(R2), s>-1/2 >, for the Cauchy problem associated with the Kadomtsev-Petviashvili-Burgers I equation (KPBI) by working in Bourgain's type spaces. This result is almost sharp if one requires the flow-map to be smooth.

  12. Ground Beef and Food Safety

    MedlinePlus

    ... meat. Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F (4.4 and ... cook ground beef to a safe minimum internal temperature of 160 °F (71.1 °C). Other bacteria ...

  13. SOURCE ASSESSMENT: BEEF CATTLE FEEDLOTS

    EPA Science Inventory

    The report describes a study of atmospheric emissions of fugitive dusts and volatile products from beef cattle feedlots. Total particulate emissions are affected by feedlot area, cattle density in pens, wind speed, and the regional precipitation-evaporation index. The predominant...

  14. Chlorate poisoning in beef cattle

    PubMed Central

    Blakley, Barry R.; Fraser, Lorrie M.; Waldner, Cheryl

    2007-01-01

    A disease syndrome characterized by hemolysis, methemoglobinemia, methemoglobinuria, and death was observed in a herd of purebred Limousin beef cattle grazing on pasture in November in Alberta. Improper disposal of the nonselective herbicide, sodium chlorate, was identified as the causal agent. Highly variable blood methemoglobin levels reflected differences in herbicide consumption. PMID:17987970

  15. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  16. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  17. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  18. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  19. 7 CFR 58.349 - Frozen cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Frozen cream. 58.349 Section 58.349 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Products Bearing Usda Official Identification § 58.349 Frozen cream. The flavor shall be sweet,...

  20. 5 CFR 1650.3 - Frozen accounts.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... child support legal process, and child abuse enforcement orders (found in 5 CFR part 1653). (b) A... 5 Administrative Personnel 3 2012-01-01 2012-01-01 false Frozen accounts. 1650.3 Section 1650.3... SAVINGS PLAN General § 1650.3 Frozen accounts. (a) All withdrawals from the TSP are subject to the...

  1. Testing the frozen flow approximation

    NASA Technical Reports Server (NTRS)

    Lucchin, Francesco; Matarrese, Sabino; Melott, Adrian L.; Moscardini, Lauro

    1993-01-01

    We investigate the accuracy of the frozen-flow approximation (FFA), recently proposed by Matarrese, et al. (1992), for following the nonlinear evolution of cosmological density fluctuations under gravitational instability. We compare a number of statistics between results of the FFA and n-body simulations, including those used by Melott, Pellman & Shandarin (1993) to test the Zel'dovich approximation. The FFA performs reasonably well in a statistical sense, e.g. in reproducing the counts-in-cell distribution, at small scales, but it does poorly in the crosscorrelation with n-body which means it is generally not moving mass to the right place, especially in models with high small-scale power.

  2. Canadian beef quality audit.

    PubMed Central

    Van Donkersgoed, J; Jewison, G; Mann, M; Cherry, B; Altwasser, B; Lower, R; Wiggins, K; Dejonge, R; Thorlakson, B; Moss, E; Mills, C; Grogan, H

    1997-01-01

    aged. Based on January 1996 prices, the economic analysis showed that the Canadian beef industry lost $70.52 per head or $189.6 million annually from quality nonconformities. Methods identified to reduce these nonconformities included improvements in management, animal identification, handling, genetic selection, marketing, grading, and information transfer. PMID:9105719

  3. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain.

    PubMed

    Abdel-Naeem, Heba H S; Mohamed, Hussein M H

    2016-08-01

    The objective of the current study was to include tenderizing agents in the formulation of camel meat burger patties to improve the physico-chemical and sensory characteristics of the product. Camel meat burger patties were processed with addition of ginger extract (7%), papain (0.01%) and mixture of ginger extract (5%) and papain (0.005%) in addition to control. Addition of ginger, papain and their mixture resulted in significant (P<0.05) increase of the collagen solubility and sensory scores (juiciness, tenderness and overall acceptability) with significant (P<0.05) reduction of the shear force values. Ginger extract resulted in extensive fragmentation of myofibrils; however, papain extract caused noticeable destructive effect on connective tissue. Moreover, ginger and papain resulted in improvement of the lipid stability of treated burger patties during storage. Therefore, addition of ginger extract and papain powder during formulation of camel burger patties can improve their physico-chemical and sensory properties. PMID:27045253

  4. Analysis of stress-induced Burgers vector anisotropy in pressurized tube specimens of irradiated ferritic-martensitic steel: JLF-1

    SciTech Connect

    Gelles, D.S.; Shibayama, T.

    1998-09-01

    A procedure for determining the Burgers vector anisotropy in irradiated ferritic steels allowing identification of all a<100> and all a/2<111> dislocations in a region of interest is applied to a pressurized tube specimen of JLF-1 irradiated at 430 C to 14.3 {times} 10{sup 22} n/cm{sup 2} (E > 0.1 MeV) or 61 dpa. Analysis of micrographs indicates large anisotropy in Burgers vector populations develop during irradiation creep.

  5. Optical characterization of beef muscle

    NASA Astrophysics Data System (ADS)

    Yao, Gang; Xia, Jinjun

    2005-11-01

    An objective and reliable method for meat quality measurement will benefit both consumers and meat industry. Among various techniques, optical methods have the advantage of being fast, flexible, inexpensive and nondestructive, which are important characteristics for online quality control. Although there have been great progress in this area, many results are inconsistent and controversial because of the lack of fundamental understanding of in light-meat interactions. Optical measurements on meat tissues are affected by both meat scattering and absorption properties. In the project, a method based on diffuse approximation solution of light transport in tissue was used to derive meat scattering and absorption coefficients. Differentiating muscle scattering properties from absorption properties are important for muscle characterization because they represent distinctly different aspects of muscle physical and chemical components. Our preliminary results showed that scattering coefficients can detect variations in beef steak tenderness. This new technique is promising to be used as an indicator for beef tenderness. However, a more extensive study with larger sample population will be necessary to fully test the capability of using optical scattering for beef tenderness characterization.

  6. Travelling wave solutions of a coupled Korteweg-de Vries-Burgers system

    NASA Astrophysics Data System (ADS)

    Motsepa, Tanki; Khalique, Chaudry Masood

    2016-02-01

    In this paper we study a coupled Korteweg-de Vries-Burgers system which arises in mathematical physics and has a wide range of scientific applications. We obtain new travelling wave solutions of this system by employing the (G'/G)-expansion method. The solutions that will be obtained are going to be expressed in two different forms, viz., hyperbolic functions and trigonometric functions.

  7. New multiple-soliton (kink) solutions for the high-order Boussinesq-Burgers equation

    NASA Astrophysics Data System (ADS)

    Guo, Peng; Wu, Xiang; Wang, Liangbi

    2016-07-01

    The homogeneous balance method is extended to find more new solutions of nonlinear evolution equations. As illustrative examples, many new multiple-soliton (kink) solutions of the high-order Boussinesq-Burgers equation are constructed. It is shown that the homogeneous balance method may provide us with a straightforward and effective mathematic tool for generating new multiple-soliton (kink) solutions of nonlinear evolution equations.

  8. On Exact Solutions for Oscillatory Flows in a Generalized Burgers Fluid with Slip Condition

    NASA Astrophysics Data System (ADS)

    Hayat, Tasawar; Najam, Saher; Sajid, Muhammad; Ayub, Muhammad; Mesloub, Said

    2010-05-01

    An analysis is performed for the slip effects on the exact solutions of flows in a generalized Burgers fluid. The flow modelling is based upon the magnetohydrodynamic (MHD) nature of the fluid and modified Darcy law in a porous space. Two illustrative examples of oscillatory flows are considered. The results obtained are compared with several limiting cases. It has been shown here that the derived results hold for all values of frequencies including the resonant frequency.

  9. KdV-Burgers equation in the modified continuum model considering anticipation effect

    NASA Astrophysics Data System (ADS)

    Liu, Huaqing; Zheng, Pengjun; Zhu, Keqiang; Ge, Hongxia

    2015-11-01

    The new continuum model mentioned in this paper is developed based on optimal velocity car-following model, which takes the drivers' anticipation effect into account. The critical condition for traffic flow is derived, and nonlinear analysis shows density waves occur in traffic flow because of the small disturbance. Near the neutral stability line, the KdV-Burgers equation is derived and one of the solutions is given. Numerical simulation is carried out to show the local cluster described by the model.

  10. U. S. consumer perceptions of U. S. and Canadian beef quality grades.

    PubMed

    Tedford, J L; Rodas-González, A; Garmyn, A J; Brooks, J C; Johnson, B J; Starkey, J D; Clark, G O; Derington, A J; Collins, J A; Miller, M F

    2014-08-01

    A U.S. consumer (n = 642) study (Baltimore, MD; Phoenix, AZ; and Lubbock, TX) was conducted to compare consumer sensory scores of U.S. beef (83 USDA Choice [Choice] and 96 USDA Select [Select]) and Canadian beef (77 AAA and 82 AA) strip loins. Strip loins (n = 338) were obtained from beef processors in Canada and the United States and were wet aged until 21 d postmortem at 2°C. Marbling scores were assigned at 21 d and loins were paired according to quality grades and marbling score. Strip loins were fabricated into 2.54-cm thick steaks; steaks were vacuum packaged and frozen until further evaluations. Proximate analysis was performed to compare fat, moisture, and protein. Choice and Canadian AAA had similar marbling scores and intramuscular fat. Both Choice and Canadian AAA had greater (P < 0.05) marbling scores and intramuscular fat than Canadian AA, but Select strip loins had intermediate values that were not different from any of the other grades (P > 0.05). Consumers' opinions did not differ when comparing equivalent grades (Choice with Canadian AAA and Select with Canadian AA), but they rated Choice and Canadian AAA more palatable than Select and Canadian AA for all sensory attributes (P < 0.05). Regarding percentage of acceptability and likelihood to buy score, consumers indicated a preference and greater probability to buy (P = 0.001 and P = 0.004, respectively) strip loin steaks from higher quality grade carcasses (Choice and Canadian AAA) than lower quality grade carcasses (Select and Canada AA). Additionally, consumers gave their opinion of Canadian beef, where its quality and safety were rated as "good" to "excellent" for both attributes (76.72% and 88.36%, respectively; P < 0.05), feeling confident in beef that is imported from Canada. In the same way, consumers indicated that country-of-origin labeling was a minimal factor influencing their beef steak purchasing decisions. Results from this consumer study indicated U.S. consumers could not

  11. Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers.

    PubMed

    Espina, Laura; García-Gonzalo, Diego; Pagán, Rafael

    2014-08-01

    Despite the vast body of available literature on the possibilities of essential oils (EOs) as food preservatives or functional ingredients, the sensory impact of their addition to foods has barely been approached. This work focuses on the hedonic taste acceptance of 3 food products (tomato juice, vegetable soup, and poultry burgers) when they are incorporated with potentially antimicrobial concentrations (20 to 200 μL/L) of 6 selected EOs (lemon, pennyroyal mint, thyme, and rosemary) and individual compounds (carvacrol, p-cymene). Although addition of 20 μL/L of pennyroyal mint or lemon EO did not change the taste acceptance of tomato juice, higher concentrations of these compounds or any concentration of the other 4 compounds did. In vegetable soup, the tolerance limit for rosemary EO, thyme EO, carvacrol, or p-cymene was 20 μL/L, while the addition of 200 μL/L of lemon EO was accepted. Tolerance limits in poultry burgers were established in 20 μL/L for carvacrol and thyme EOs, 100 μL/L for pennyroyal mint EO and p-cymene, and 200 μL/L for lemon and rosemary EOs. Moreover, incorporation of pennyroyal mint EO to tomato juice or poultry burgers, and enrichment of vegetable soup with lemon EO, could contribute to the development of food products with an improved sensory appeal. PMID:25077550

  12. Material effects in photoconductive frozen wave generators

    NASA Astrophysics Data System (ADS)

    Oconnell, Robert M.; Thaxter, J. B.; Bell, Richard E.

    1991-04-01

    Linear photoconductive gallium arsenide (GaAs) fast closing switches for microwave applications, such as frozen wave pulse generation, are analyzed and compared to experimental measurements. Material effects in photo-conductive frozen wave generators fabricated in semiconductor-based microstrip transmission line are studied from three perspectives; frozen wave propagation in the line; the spacing between the switches in a frozen wave generator and their maximum number; and the switching behavior of the gap-switch itself, which is modeled as a lumped-element, modified Ebers-Moll equivalent circuit. The experimental transient behavior of hybrid gap-switches fabricated on semi-insulating GaAs with ohmic and non-ohmic contacts is compared with predicted performance. Picosecond laser pulses, doubled to 527 micron wavelength are used to excite linear photoconductivity in 75 micron gap switches mounted in a test fixture of 50 ohm microstrip lines on alumina.

  13. Foods - fresh vs. frozen or canned

    MedlinePlus

    ... canned vegetables. Try to buy those without added salt and don't overcook any vegetable, whether fresh, frozen, or canned. Instead of boiling them in water for longer periods of time, they should be ...

  14. Group for frozen soil and rock

    NASA Astrophysics Data System (ADS)

    The American Society for Testing and Materials wants participants for D18.19, its new subcommittee on frozen soil and rock. The group will write standards for engineering practices in northern Canada, Alaska, and other areas where soil and rock are commonly in the frozen or recently thawed state. Three standards are currently under development: axial compressive load tests o n piles in frozen soils, laboratory rate of frost-heave tests, and laboratory creep testing of frozen soil.The next D18.19 meeting is June 26 in St. Louis, Mo. Scientists who want to work on the subcommittee should contact Bill Lovell, School of Civil Engineering, Purdue University, West Lafayette, IN 47904, tel. 317-494- 5034; or Wendy Dyer, ASTM, 1916 Race Street, Philadelphia, PA 19103, tel. 215-299-5526.

  15. Chemical Effects during Storage of Frozen Foods.

    ERIC Educational Resources Information Center

    Powrie, W. D.

    1984-01-01

    Discusses (1) characteristics, interrelationships, and distribution of food constituents (including water) in unfrozen food systems; (2) the freezing process; and (3) chemical changes in food during frozen storage. Protein alterations and lipid oxidation are emphasized. (JN)

  16. Frozen shoulder--an algoneurodystrophic process?

    PubMed

    Müller, L P; Rittmeister, M; John, J; Happ, J; Kerschbaumer, F

    1998-12-01

    The frozen shoulder syndrome and the Sudeck syndrome are clinically in many aspects similar. Radioisotope bone scan shows an increased uptake in the affected areas in both diseases, while standard radiographs show a progressive demineralization. With measurement of bone-mineral density by quantitative digital radiography these local decalcification processes were diagnosed in an early stage of the frozen shoulder syndrome: of 12 patients with primary frozen shoulder 10 had a bone-mineral density decrease of more than 21% in the humeral head of the affected shoulder compared to the unaffected side. In the control groups (n = 32) the difference between affected and unaffected side (left and right humerus of the healthy probands) was in only one case each above 21%. There are several indications in the literature assuming the frozen shoulder to be an algoneurodystrophic process. Our observation supports this hypothesis, and may possibly lead to earlier diagnosis and improved therapeutic management. PMID:9922549

  17. 7 CFR 1260.115 - Qualified State beef council.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Qualified State beef council. 1260.115 Section 1260... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Definitions § 1260.115 Qualified State beef...

  18. 7 CFR 1260.115 - Qualified State beef council.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Qualified State beef council. 1260.115 Section 1260... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE BEEF PROMOTION AND RESEARCH Beef Promotion and Research Order Definitions § 1260.115 Qualified State beef...

  19. 9 CFR 319.101 - Corned beef brisket.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Corned beef brisket. 319.101 Section... Smoked § 319.101 Corned beef brisket. In preparing “Corned Beef Brisket,” the application of curing solution to the beef brisket shall not result in an increase in the weight of the finished cured product...

  20. 9 CFR 319.101 - Corned beef brisket.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Corned beef brisket. 319.101 Section... Smoked § 319.101 Corned beef brisket. In preparing “Corned Beef Brisket,” the application of curing solution to the beef brisket shall not result in an increase in the weight of the finished cured product...

  1. Introduction to Beef Production. Instructor Guide [and] Student Reference.

    ERIC Educational Resources Information Center

    Duncan, Kevin

    This packet contains an instructor guide and student reference for a course in introduction to beef production. The curriculum contains the following seven lessons: (1) introduction to the beef industry; (2) breeds of beef cattle; (3) principles of beef cattle selection; (4) production systems; (5) herd health; (6) herd management; and (7)…

  2. The North Dakota Beef Industry Survey: Implications for Extension

    ERIC Educational Resources Information Center

    Dahlen, Carl R.; Hadrich, Joleen C.; Lardy, Gregory P.

    2014-01-01

    A portion of the North Dakota Beef Industry Survey was developed to determine how educational programs can evolve to meet future needs of North Dakota beef producers. Of the 2,500 surveys mailed out to beef producers, 527 responses were completed and returned. Results highlight the level of education of North Dakota beef producers, anticipated use…

  3. 76 FR 18422 - Beef Promotion and Research; Reapportionment

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-04

    ...This proposed rule would adjust representation on the Cattlemen's Beef Promotion and Research Board (Board), established under the Beef Promotion and Research Act of 1985 (Act), to reflect changes in cattle inventories and cattle and beef imports that have occurred since the most recent Board reapportionment rule became effective in October 2008. These adjustments are required by the Beef......

  4. 9 CFR 319.100 - Corned beef.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... permitting that use in this subchapter or 9 CFR chapter III, subchapter E, or in 21 CFR chapter I, subchapter... head meat and beef heart meat may be used to the extent of 5 percent of the meat ingredient in... beef heart meat is used in preparation of this product, its presence shall be reflected in...

  5. 9 CFR 319.100 - Corned beef.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... permitting that use in this subchapter or 9 CFR chapter III, subchapter E, or in 21 CFR chapter I, subchapter... head meat and beef heart meat may be used to the extent of 5 percent of the meat ingredient in... beef heart meat is used in preparation of this product, its presence shall be reflected in...

  6. 9 CFR 319.100 - Corned beef.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... permitting that use in this subchapter or 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I, Subchapter... head meat and beef heart meat may be used to the extent of 5 percent of the meat ingredient in... beef heart meat is used in preparation of this product, its presence shall be reflected in...

  7. Assessing the sustainability of beef production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    As a major food source, beef production provides an important service to our economy. Production of cattle and the associated feed crops also impact our environment, and this impact is not well understood. Although several studies have assessed the carbon footprint of beef, there are other environme...

  8. Antimicrobial resistance issues in beef production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Antimicrobial resistance threats to human health as identified have been recognized as a critical global public health concern. Linkage of some threats to beef production is discussed. The relevance to beef production of recent government actions will be examined. Prominent antimicrobial resistance ...

  9. People on the Farm: Raising Beef Cattle.

    ERIC Educational Resources Information Center

    Crain, Robert L.

    This booklet provides information on raising beef cattle through profiles of two families, the Ritschards of Colorado and the Schuttes of Missouri. Through descriptions of daily life for these families, the booklet discusses the way of life on modern beef cattle farms and the problems and decisions faced by farmers. The booklet explains how…

  10. Genomics of Disease in Beef Cattle

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Diseases have a considerable effect in the productivity of the beef cattle industry. Given the low heritability of immunity, it is necessary to identify genes involved in this response. Initial efforts to identify genomic regions associated with these characteristics in beef cattle have been limited...